2 pounds russet potatoes, cut into 1-inch cubes
1 cup whole milk
2 garlic cloves, smashed
1/4 bunch fresh thyme sprigs
2 bay leaves
1/2 teaspoon whole black peppercorns
1 pound fresh jumbo lump crabmeat
2 teaspoons salt
2 tablespoons unsalted butter
1/2 bunch fresh chives, finely chopped
3 cups bread crumbs
5 tablespoons vegetable oil, for frying
Lemon slices, for garnish
Green salad, as accompaniment
Remoulade, recipe follows
Put potatoes in a large pot and cover with cold water. Add salt and bring to the boil, uncovered. Simmer for about 20 minutes until there is no resistance when a fork is inserted.
Drain the potatoes and make sure they are dry. Mash them in a large bowl until all there are no lumps.
While the potatoes are cooking, heat the milk, garlic, thyme, bay leaves, peppercorns and 1 tablespoon of butter in a large saucepan over a medium heat. Do not let it boil. Using a sieve, strain the milk and herbs into the potatoes and mix thoroughly. Add the chopped chives and season with salt and pepper.
Check crabmeat for pieces of shell. Cover with cling-film and leave in the refrigerator until ready to use. Remove and fold carefully into the potatoes. Using your hands shape the mixture into medium sized patties, taking care to flatten out the centers and smooth out the top.
Roll them in bread crumbs and shake off excess.
Coat a large non-stick skillet with a 1/4-inch of oil and heat over a medium heat until it begins to smoke slightly. Pan-fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula. Remove from pan and serve on a large flat dish with Remoulade.
Garnish with slices of lemon and serve with a green salad.
Remoulade:
2 cups mayonnaise
1 teaspoon Dijon mustard
2 tablespoons cornichons or sour gherkins, minced
3 tablespoons capers, minced
1 garlic clove, minced
2 tablespoons chopped parsley leaves
1 tablespoon chopped tarragon leaves
1 1/2 anchovies, minced
Several dashes hot pepper sauce
Mix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving. 1 4 oz. stick of butter
? t. salt
1 bunch green (spring) onions (trimmed)
1 can chicken broth
1 C. red wine (merlot works best for me)
2 t. Worcestershire sauce
1 t. soy sauce
1 T. Dijon mustard
? t. fresh ground pepper
2 t. sugar
1 lb. white button mushrooms
Wash the mushrooms (with a vegetable brush if necessary), keep stems
if desired, but cut off any unsightly or discolored ends. Slice or
leave whole.
Put all the ingredients in a large skillet (not cast iron) and simmer
until the liquid is reduced to about one third of its original volume,
stirring occasionally.
Discard onions and enjoy. 1 cup butter or margarine, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (16 ounces) sour cream
FROSTING:
3 tablespoons butter or margarine, softened
2-1/4 cups confectioners' sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1 to 2 tablespoons milk
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.
For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes. Yield: about 2-1/2 dozen. 1 pound pecan halves, toasted* (4 cups)
1/4 cup butter, melted
2 T soy sauce
1 tsp five-spice powder
1/2 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp ground red pepper
Place toasted pecans in a 3-4 quart slow cooker. In a small bowl combine the remaining ingrediendts. Pour over nuts and stir to coat.
Cover; cook on low heat setting for 2 hours. Stir nuts. Spread in a single later on waxed paper to cool. (Nuts appear soft after cooking, but will crisp upon cooling.) Store in a tightly covered container.
*To toast pecans, place in a single layer in a shallow baking pan. Bake at 350 for 5-10 minutes, stirring once so nuts don't burn. 1 cup chicken broth or water
4 oz. dried tomatoes (not oil-packed)
4 - 8 oz. cartons sour cream
1 1/4 cups mayonnaise
1/2 an 8 oz. package of cream cheese, cut up
1 cup sliced fresh mushrooms
1 cup thinly sliced green onions
6 oz shredded asiago cheese
Thinly sliced green onions
Toasted baguette slices
In a medium saucepan bring the chicken broth or water to a boil. Remove from heat and add the dried tomatoes. Cover and let stand 5 minutes. Drain, discard the liquid, and chop the tomatoes (makes about 1 1/4 cups.)
In a 3-4 quart crock pot, combine the sour cream, mayo, cream cheese, mushrooms, 1 cup green onions and asiago cheese. Stir in the chopped tomatoes. Cover and cook on low for 3-4 hours or on high for 1 1/2 to 2 hours. Stir before serving and sprinkle with additional green onions. Keep warm on low heat setting for 1 to 2 hours. Serve warm with toasted baguette slices. Italian Name: Spaghettini Alla Puttanesca
Also known as "harlot's spaghetti"
1/4 cup olive oil
1 medium-size onion, finely chopped
1/2 small dried hot red chile, crushed
1 garlic clove, minced or pressed
1 can (14 1/2 oz) italian-style tomatoes
1 can (8 oz) tomato sauce
1/3 cup slivered ripe olives
1 tbsp capers
1/4 tsp oregano leaves
1/2 lb spaghettini
1 can (2 oz) anchovies, drained and chopped
1/4 cup chopped fresh parsley
salted water
Heat olive oil in a wide frying pan over medium heat. Add onion and chile, cook until onion is soft; mix in garlic, tomatoes (break up with a spoon) and their liquid, tomato sauce, olives, capers, and oregano. Adjust heat so that mixture boils gently and cook, uncovered, stirring occasionally, until sauce is slightly thickened (15-20 minutes).
Meanwhile, cook spaghettini in a large kettle of boiling salted water according to package directions until al dente. Drain well and place on a warm platter. Mix anchovies and parsley into sauce; spoon hot sauce over spaghettini.
Makes 4 servings. Italian Name: Vongole Oreganate Al Forno
2 dz small hard-shell clams in shell, well scrubbed
2 tbsp water
1/4 cup butter, softened
1 garlic clove, minced or pressed
2 tbsp finely chopped fresh parsley
1/4 tsp oregano leaves
3 tbsp soft bread crumbs
lemon wedges
Place clams and water in a large heavy pan over medium heat. Cover and simmer just until clams open (5-10 minutes). When cool enough to handle, remove clams from shells; save half the shells.
In a small bowl, stir together butter, garlic, parsley, oregano, and bread crumbs. Set each clam back into a half shell and spread with about 1 teaspoon of the butter mixture. Arrange filled shells, side by side, in a shallow baking pan. (At this point you may cover, and refrigerate, if made ahead.)
Broil clams 4 inches from heat until lightly browned (3-4 minutes). Serve with lemon wedges.
Makes 24 appetizers. Italian Name: Funghi Ripeni
1 lb (18-20) medium-size mushrooms
2 tbsp butter
1 tbsp olive oil
1 garlic clove, minced or pressed
1 tbsp chopped fresh parsley
1/2 tsp salt
1/8 tsp thyme leaves
1/8 tsp oregano leaves
1/4 cup soft bread crumbs
1/4 cup shredded parmesan cheese
dash of ground nutmeg
dash of pepper
Carefully remove stems from mushrooms; reserve caps and chop stems finely.
In a medium-size frying pan, over medium heat, place butter and oil. When butter is melted, add chopped mushroom stems and cook, stirring, until juices have evaporated and mushrooms are lightely browned. Mix in garlic, parsley, salt, thyme, oregano, pepper, nutmeg, and crumbs; remove from heat.
Mound equal amounts of cooked mixture into mushroom caps, and sprinkle evenly with Parmesan cheese.
Place caps in a greased shallow baking pan. Bake, uncovered, in a 400 degree oven for 20-25 minutes or until cheese is lightly browned.
Makes 18-20 appetizers. 6 lg green peppers
1 lb ground beef
1/4 cup chopped onion
1 (12 oz) can whole corn
1 (8 oz) can tomato sauce
1/4 cup A1 steak sauce
1 tsp garlic salt
1 tsp salt
1 tsp pepper
Remove tops, core, and seeds from peppers. Rinse. Pat dry.
Brown ground beef and onion in large skillet. Drain on paper towels. Place back into clean skillet. Mix in corn, tomato sauce, A1, garlic salt, salt and pepper. Simmer on medium heat for 6 minutes. Stir often.
Heat oven to 350 degrees.
Place green peppers in baking dish. Spoon mixture into peppers, filling them to the top. Do not overfill. Bake for 30-35 minutes.
Makes 6 servings. 1 box (16 oz) elbow macaroni
3 cans stewed tomatoes.
1 tsp garlic salt.
salt and pepper to taste
Cook macaroni according to package directions. Do not overcook. Drain. Rinse.
Add stewed tomatoes, sugar, salt and pepper.
Bring to boil on medium-high heat. Reduce and simmer on low for 10 minutes. Stir often. Serve hot.
Note: You can add 1 lb cooked hamburger, drained, to this dish and it becomes an entree. 1 cup yellow cornmeal
1/2 cup all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 egg, beaten
1/4 cup finely chopped onions
shortening or oil for deep frying
Heat 2 to 3 inches of shortening or oil to 365 degrees in deep fryer or deep saucepan.
Combine cornmeal, flour, baking soda, and salt in large bowl. Stir in buttermilk, egg, and onion. Mix well.
Drop by teaspoonfuls, a few at a time, into shortening or oil. Fry 2 minutes or until dark golden brown. Turn as needed for even browning. Remove with slotted metal spoon. Drain on paper towels. Serve immediately.
Note: You can substitute self-rising cornmeal mix for the cornmeal, salt, and baking soda.
Makes 8 servings. 1/4 cup shortening
1 1/2 cups self-rising cornmeal
1/4 tsp baking soda
1 1/4 cups buttermilk
1 egg, lightly beaten
1 tbsp shortening, melted
Heat 1/4 cup shortening to 365 degrees in electric skillet or on medium-high heat in heavy skillet.
Combine cornmeal and baking soda in medium bowl. Add buttermilk, egg, and 1 tbsp melted shortening. Stir just until dry ingredients are moistened.
Pour 1/4 cup batter into skillet for each hoe cake. Fry 1 or 2 minutes or until golden brown on each side. Add additional shortening, if necessary. Drain on paper towels. Serve immediately.
Makes 6 servings. 3 cups cornmeal
1 tbsp sugar
1 1/2 tsp salt
2 1/2 cups boiling water
1 small sweet potato
1 cup cold water
1 cup flour
1 1/4 cups molasses
1/2 tsp baking soda
Combine cornmeal, sugar, and salt in large bowl. Pour in boiling water. Beat with electric mixer until well mixed.
Boil sweet potato until tender. Peel white hot. Add to meal mixture. Beat 10 minutes. Add cold water. Beat well. Add flour and molasses. Beat well.
Cover. Place in warm, draft free place overnight.
Heat oven to 250 degrees. Grease and flour 10-inch Bundt pan.
Stir baking soda into bread mixture. Pour in pan.
Bake for 3 hours.
Remove from oven. Cover pan tightly with foil to steam bread. Cool at least 1 hour before removing from pan. 24 chicken wings
1/4 cup ketchup
1/4 cup oil
2 tbsp lemon juice
1 tbsp chili powder
1 tsp lemon pepper seasoning
1/2 tsp ground oregano
1/2 tsp onion powder
1/8 tsp cayenne pepper
Prepare outdoor grill for cooking.
Cut off wing tips. Discard or save for another use. Rinse and dry. Place on grill about 6 inches from medium-hot coals. Grill 15 minutes.
Combine ketchup, oil, lemon juice, chili powder, lemon pepper, oregano, onion powder, and cayenne. Brush on wings. Brush often with sauce. Grill until tender.
Note: Wings can be baked or broiled at 400 degrees. Brush often with sauce. Cook until tender.
Makes 6 to 8 servings. Cake
1 cup (2 sticks) butter or margarine, softened
2 cups sugar
2 tbsp unsweetened cocoa powder
4 eggs
1 tsp vanilla
1 1/2 cup flour
1 1/2 cup nuts
1 1/2 cup flake coconut
Topping
1 jar (7 oz) marshmallow cream
Icing
1 box confectioners sugar
1/2 cup unsweetened cocoa powder
1/2 cup evaporated milk
1/2 cup (1 stick) butter, softened
Heat oven to 350 degrees.
For cake, combine butter, sugar, cocoa, eggs, and vanilla in large bowl. Mix until creamy. Add flour, nuts, and coconut. Mix thoroughly.
Bake for 45 minutes in non-stick 13x9-inch cake pan.
For topping, remove cake from oven and immediately spread marshmallow cream on top. Let cool.
For icing, combine confectioners sugar, cocoa, evaporated milk, and butter. Mix thoroughly. Spread on top of marshmallow cream.
1 cup whole milk
2 garlic cloves, smashed
1/4 bunch fresh thyme sprigs
2 bay leaves
1/2 teaspoon whole black peppercorns
1 pound fresh jumbo lump crabmeat
2 teaspoons salt
2 tablespoons unsalted butter
1/2 bunch fresh chives, finely chopped
3 cups bread crumbs
5 tablespoons vegetable oil, for frying
Lemon slices, for garnish
Green salad, as accompaniment
Remoulade, recipe follows
Put potatoes in a large pot and cover with cold water. Add salt and bring to the boil, uncovered. Simmer for about 20 minutes until there is no resistance when a fork is inserted.
Drain the potatoes and make sure they are dry. Mash them in a large bowl until all there are no lumps.
While the potatoes are cooking, heat the milk, garlic, thyme, bay leaves, peppercorns and 1 tablespoon of butter in a large saucepan over a medium heat. Do not let it boil. Using a sieve, strain the milk and herbs into the potatoes and mix thoroughly. Add the chopped chives and season with salt and pepper.
Check crabmeat for pieces of shell. Cover with cling-film and leave in the refrigerator until ready to use. Remove and fold carefully into the potatoes. Using your hands shape the mixture into medium sized patties, taking care to flatten out the centers and smooth out the top.
Roll them in bread crumbs and shake off excess.
Coat a large non-stick skillet with a 1/4-inch of oil and heat over a medium heat until it begins to smoke slightly. Pan-fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula. Remove from pan and serve on a large flat dish with Remoulade.
Garnish with slices of lemon and serve with a green salad.
Remoulade:
2 cups mayonnaise
1 teaspoon Dijon mustard
2 tablespoons cornichons or sour gherkins, minced
3 tablespoons capers, minced
1 garlic clove, minced
2 tablespoons chopped parsley leaves
1 tablespoon chopped tarragon leaves
1 1/2 anchovies, minced
Several dashes hot pepper sauce
Mix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving. 1 4 oz. stick of butter
? t. salt
1 bunch green (spring) onions (trimmed)
1 can chicken broth
1 C. red wine (merlot works best for me)
2 t. Worcestershire sauce
1 t. soy sauce
1 T. Dijon mustard
? t. fresh ground pepper
2 t. sugar
1 lb. white button mushrooms
Wash the mushrooms (with a vegetable brush if necessary), keep stems
if desired, but cut off any unsightly or discolored ends. Slice or
leave whole.
Put all the ingredients in a large skillet (not cast iron) and simmer
until the liquid is reduced to about one third of its original volume,
stirring occasionally.
Discard onions and enjoy. 1 cup butter or margarine, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (16 ounces) sour cream
FROSTING:
3 tablespoons butter or margarine, softened
2-1/4 cups confectioners' sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1 to 2 tablespoons milk
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.
For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes. Yield: about 2-1/2 dozen. 1 pound pecan halves, toasted* (4 cups)
1/4 cup butter, melted
2 T soy sauce
1 tsp five-spice powder
1/2 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp ground red pepper
Place toasted pecans in a 3-4 quart slow cooker. In a small bowl combine the remaining ingrediendts. Pour over nuts and stir to coat.
Cover; cook on low heat setting for 2 hours. Stir nuts. Spread in a single later on waxed paper to cool. (Nuts appear soft after cooking, but will crisp upon cooling.) Store in a tightly covered container.
*To toast pecans, place in a single layer in a shallow baking pan. Bake at 350 for 5-10 minutes, stirring once so nuts don't burn. 1 cup chicken broth or water
4 oz. dried tomatoes (not oil-packed)
4 - 8 oz. cartons sour cream
1 1/4 cups mayonnaise
1/2 an 8 oz. package of cream cheese, cut up
1 cup sliced fresh mushrooms
1 cup thinly sliced green onions
6 oz shredded asiago cheese
Thinly sliced green onions
Toasted baguette slices
In a medium saucepan bring the chicken broth or water to a boil. Remove from heat and add the dried tomatoes. Cover and let stand 5 minutes. Drain, discard the liquid, and chop the tomatoes (makes about 1 1/4 cups.)
In a 3-4 quart crock pot, combine the sour cream, mayo, cream cheese, mushrooms, 1 cup green onions and asiago cheese. Stir in the chopped tomatoes. Cover and cook on low for 3-4 hours or on high for 1 1/2 to 2 hours. Stir before serving and sprinkle with additional green onions. Keep warm on low heat setting for 1 to 2 hours. Serve warm with toasted baguette slices. Italian Name: Spaghettini Alla Puttanesca
Also known as "harlot's spaghetti"
1/4 cup olive oil
1 medium-size onion, finely chopped
1/2 small dried hot red chile, crushed
1 garlic clove, minced or pressed
1 can (14 1/2 oz) italian-style tomatoes
1 can (8 oz) tomato sauce
1/3 cup slivered ripe olives
1 tbsp capers
1/4 tsp oregano leaves
1/2 lb spaghettini
1 can (2 oz) anchovies, drained and chopped
1/4 cup chopped fresh parsley
salted water
Heat olive oil in a wide frying pan over medium heat. Add onion and chile, cook until onion is soft; mix in garlic, tomatoes (break up with a spoon) and their liquid, tomato sauce, olives, capers, and oregano. Adjust heat so that mixture boils gently and cook, uncovered, stirring occasionally, until sauce is slightly thickened (15-20 minutes).
Meanwhile, cook spaghettini in a large kettle of boiling salted water according to package directions until al dente. Drain well and place on a warm platter. Mix anchovies and parsley into sauce; spoon hot sauce over spaghettini.
Makes 4 servings. Italian Name: Vongole Oreganate Al Forno
2 dz small hard-shell clams in shell, well scrubbed
2 tbsp water
1/4 cup butter, softened
1 garlic clove, minced or pressed
2 tbsp finely chopped fresh parsley
1/4 tsp oregano leaves
3 tbsp soft bread crumbs
lemon wedges
Place clams and water in a large heavy pan over medium heat. Cover and simmer just until clams open (5-10 minutes). When cool enough to handle, remove clams from shells; save half the shells.
In a small bowl, stir together butter, garlic, parsley, oregano, and bread crumbs. Set each clam back into a half shell and spread with about 1 teaspoon of the butter mixture. Arrange filled shells, side by side, in a shallow baking pan. (At this point you may cover, and refrigerate, if made ahead.)
Broil clams 4 inches from heat until lightly browned (3-4 minutes). Serve with lemon wedges.
Makes 24 appetizers. Italian Name: Funghi Ripeni
1 lb (18-20) medium-size mushrooms
2 tbsp butter
1 tbsp olive oil
1 garlic clove, minced or pressed
1 tbsp chopped fresh parsley
1/2 tsp salt
1/8 tsp thyme leaves
1/8 tsp oregano leaves
1/4 cup soft bread crumbs
1/4 cup shredded parmesan cheese
dash of ground nutmeg
dash of pepper
Carefully remove stems from mushrooms; reserve caps and chop stems finely.
In a medium-size frying pan, over medium heat, place butter and oil. When butter is melted, add chopped mushroom stems and cook, stirring, until juices have evaporated and mushrooms are lightely browned. Mix in garlic, parsley, salt, thyme, oregano, pepper, nutmeg, and crumbs; remove from heat.
Mound equal amounts of cooked mixture into mushroom caps, and sprinkle evenly with Parmesan cheese.
Place caps in a greased shallow baking pan. Bake, uncovered, in a 400 degree oven for 20-25 minutes or until cheese is lightly browned.
Makes 18-20 appetizers. 6 lg green peppers
1 lb ground beef
1/4 cup chopped onion
1 (12 oz) can whole corn
1 (8 oz) can tomato sauce
1/4 cup A1 steak sauce
1 tsp garlic salt
1 tsp salt
1 tsp pepper
Remove tops, core, and seeds from peppers. Rinse. Pat dry.
Brown ground beef and onion in large skillet. Drain on paper towels. Place back into clean skillet. Mix in corn, tomato sauce, A1, garlic salt, salt and pepper. Simmer on medium heat for 6 minutes. Stir often.
Heat oven to 350 degrees.
Place green peppers in baking dish. Spoon mixture into peppers, filling them to the top. Do not overfill. Bake for 30-35 minutes.
Makes 6 servings. 1 box (16 oz) elbow macaroni
3 cans stewed tomatoes.
1 tsp garlic salt.
salt and pepper to taste
Cook macaroni according to package directions. Do not overcook. Drain. Rinse.
Add stewed tomatoes, sugar, salt and pepper.
Bring to boil on medium-high heat. Reduce and simmer on low for 10 minutes. Stir often. Serve hot.
Note: You can add 1 lb cooked hamburger, drained, to this dish and it becomes an entree. 1 cup yellow cornmeal
1/2 cup all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 egg, beaten
1/4 cup finely chopped onions
shortening or oil for deep frying
Heat 2 to 3 inches of shortening or oil to 365 degrees in deep fryer or deep saucepan.
Combine cornmeal, flour, baking soda, and salt in large bowl. Stir in buttermilk, egg, and onion. Mix well.
Drop by teaspoonfuls, a few at a time, into shortening or oil. Fry 2 minutes or until dark golden brown. Turn as needed for even browning. Remove with slotted metal spoon. Drain on paper towels. Serve immediately.
Note: You can substitute self-rising cornmeal mix for the cornmeal, salt, and baking soda.
Makes 8 servings. 1/4 cup shortening
1 1/2 cups self-rising cornmeal
1/4 tsp baking soda
1 1/4 cups buttermilk
1 egg, lightly beaten
1 tbsp shortening, melted
Heat 1/4 cup shortening to 365 degrees in electric skillet or on medium-high heat in heavy skillet.
Combine cornmeal and baking soda in medium bowl. Add buttermilk, egg, and 1 tbsp melted shortening. Stir just until dry ingredients are moistened.
Pour 1/4 cup batter into skillet for each hoe cake. Fry 1 or 2 minutes or until golden brown on each side. Add additional shortening, if necessary. Drain on paper towels. Serve immediately.
Makes 6 servings. 3 cups cornmeal
1 tbsp sugar
1 1/2 tsp salt
2 1/2 cups boiling water
1 small sweet potato
1 cup cold water
1 cup flour
1 1/4 cups molasses
1/2 tsp baking soda
Combine cornmeal, sugar, and salt in large bowl. Pour in boiling water. Beat with electric mixer until well mixed.
Boil sweet potato until tender. Peel white hot. Add to meal mixture. Beat 10 minutes. Add cold water. Beat well. Add flour and molasses. Beat well.
Cover. Place in warm, draft free place overnight.
Heat oven to 250 degrees. Grease and flour 10-inch Bundt pan.
Stir baking soda into bread mixture. Pour in pan.
Bake for 3 hours.
Remove from oven. Cover pan tightly with foil to steam bread. Cool at least 1 hour before removing from pan. 24 chicken wings
1/4 cup ketchup
1/4 cup oil
2 tbsp lemon juice
1 tbsp chili powder
1 tsp lemon pepper seasoning
1/2 tsp ground oregano
1/2 tsp onion powder
1/8 tsp cayenne pepper
Prepare outdoor grill for cooking.
Cut off wing tips. Discard or save for another use. Rinse and dry. Place on grill about 6 inches from medium-hot coals. Grill 15 minutes.
Combine ketchup, oil, lemon juice, chili powder, lemon pepper, oregano, onion powder, and cayenne. Brush on wings. Brush often with sauce. Grill until tender.
Note: Wings can be baked or broiled at 400 degrees. Brush often with sauce. Cook until tender.
Makes 6 to 8 servings. Cake
1 cup (2 sticks) butter or margarine, softened
2 cups sugar
2 tbsp unsweetened cocoa powder
4 eggs
1 tsp vanilla
1 1/2 cup flour
1 1/2 cup nuts
1 1/2 cup flake coconut
Topping
1 jar (7 oz) marshmallow cream
Icing
1 box confectioners sugar
1/2 cup unsweetened cocoa powder
1/2 cup evaporated milk
1/2 cup (1 stick) butter, softened
Heat oven to 350 degrees.
For cake, combine butter, sugar, cocoa, eggs, and vanilla in large bowl. Mix until creamy. Add flour, nuts, and coconut. Mix thoroughly.
Bake for 45 minutes in non-stick 13x9-inch cake pan.
For topping, remove cake from oven and immediately spread marshmallow cream on top. Let cool.
For icing, combine confectioners sugar, cocoa, evaporated milk, and butter. Mix thoroughly. Spread on top of marshmallow cream.
A good cook is not necessarily a good woman with an even temper. Some allowance should be made for artistic temperament.
~X. Marcel Boulestin
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