Keeping Good Company

BBQ RECIPES by Backyard Chef Jerry

2010-08-20T09:02:00.000-07:00

The bun, the dressing, the dog: Chicago Style

· Poppy seed bun (steamed)
· Beef dogs – Better dog makes for a better dog – go with Kosher All Beef! Typically steamed, but we’re grilling today.
· Yellow Mustard (no substitutes)
· Sweet relish (no substitutes)
· Cucumber wedge (dill pickle if you must)
· Sweet WHITE onions (red are for burgers and yellow are too slimy)
· Sliced tomato (I like Roma)
· Celery Salt (just a pinch)
· Ketchup: Don’t even try it….. it will no longer be a Chicago Dog
· Sport Peppers (or banana peppers, or no peppers if you’re a little wimpy)

Steam bun
Steam dog (or grill)
Mustard one side or the bun
Add cuke wedge
Apply dog
Add relish
Add tomato
Add sport peppers
Add a pinch of celery salt

Grilled Pork Tenderloin with rosemary

· Pork Tenderloin
· Kosher Salt
· Course ground black pepper
· Olive oil
· Rosemary sprigs
· Grape jelly
· Garlic cloves
· 2 cups Mushrooms (I like Portabellas for this)
· 1 Sweet white onion (chopped)
· Chicken stock (2 cups)

Preheat grill
Brush tenderloin in olive oil
Rub kosher salt and course ground black pepper into meat
Slice fresh garlic into slivers
Puncture tenderloin and add slivers of garlic and sprigs of rosemary liberally
Coat in grape jelly
Wrap in foil and place on indirect heat on your grill for one hour
Near end of cooking time sauté mushrooms and onion in olive oil
Once onion are softened add chicken stock and bring to boil
Reduce mushroom mixture and season with pepper
Remove meat from grill when center is at 160 degrees
Let meat rest for 15 minutes
Slice thinly and serve with mushroom sauce

Tri-tip my way

· One big ole tri-tip
· Marinate in teriyaki sauce for at least one hour (I prefer overnight)
· Drain excess marinade and rub with Jocko’s seasoning or a Santa Maria Style rub
· Allow to sit at room temperature for 20 minutes
· Preheat grill
· Cook on a hot grill (directly) for 45 minutes to an hour turning frequently
· Meat should be medium rare when done (if you want shoe leather keep cooking)
· Rest the meat for 15 minutes and slice thinly across the grain
· Serve topped with your favorite BBQ sauce or salsa
Alternate: Wrap in foil and cook for up to one hour without turning
Can serve as a main course with grilled veggies and taters or as a sandwich on a French roll slathered in BBQ sauce or salsa with red onion, lettuce, tomato, etc.

Grilled Red Potatoes

· 3-4 medium sized red potatoes (per serving)
· 1 chicken bouillon cube
· 1 teaspoon butter
· 1/4 teaspoon oregano
· 1/4 teaspoon rosemary
· ¼ teaspoon chives
· Other herbs to taste

Preheat grill.
Clean potatoes, cut in half and thinly slice or remove skin from center.
Tear off about 12 inches of aluminum foil and place the sliced potatoes, butter, herbs over potatoes.
Crush boullion cube and sprinkle over potatoes. Bring the foil together and roll both sides together down to the food and roll ends (it will look like a big foil tootsie roll).
Place on grill with cover closed for 20 minutes.

Grilled Corn with Herbs

· 8 ears of corn in the husk (pre-soaked in salted water for one hour)
· 1/4 cup chopped mixed fresh herbs such as chives, parsley, basil, sage, and tarragon
· 6 tablespoons lime butter sauce

Lime Butter Sauce

1 large garlic clove, chopped
1/4 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter, melted
Purée garlic with lime juice, salt, and pepper in a blender or food processor until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
Grill corn (in husks) on lightly oiled grill rack, turning, covered, until kernels are tender, 20 to 30 minutes. Remove corn from grill and let stand until cool enough to handle but still warm, about 10 minutes.
Discard husks and stem ends from corn. Cut kernels off cobs with a large knife and toss with herbs and lime butter sauce.

North Carolina BBQ Sauce – chopped pork sauce (one variation)

· 2 cups cider vinegar
· 1/2 cup water
· 1/3 cup ketchup
· 1/4 cup firmly packed brown sugar
· 3 teaspoons of kosher salt, or more to taste
· 4 teaspoon hot red pepper flakes
· 1 teaspoon freshly ground black pepper
· 1 teaspoon white pepper
· 1 teaspoon mustard powder
· 4 tablespoon of Texas Pete’s or Frank’s Red Hot Sauce

Mix all ingredients until well blended. Taste for seasoning, making adjustments as necessary to balance the heat and sweetness to your liking. The sauce should be somewhat pungent, but not sour. Place in a squeeze bottle or serving dish. No preservatives so only make what you’ll use in a few days time.
Pork Butt or Shoulder
You can make great-tasting barbecue with either pork butt or picnic. Both portions contain a lot of fat and connective tissue, which results in moist, succulent meat after many hours of "low and slow" cooking. However, most people use pork butt because it is more commonly available in stores (especially at wholesale warehouse stores) and because it has somewhat less waste than the picnic. Both portions, however, are quite inexpensive.
· Remove butt from fridge, and trim some (not all) of the excess fat from roast
· Apply your favorite rub generously to the roast allow to sit at room temperature for two hours.
· Soak hickory or mesquite wood chips in water for at least 1 hour
· Heat grill to 275 degrees (or medium heat with one burner)
· Place soaked chips in smoke box or make you own with foil and place smoke box directly on heat source
· Allow wood chips to begin smoking and reduce heat to low
· Place roast as far away from heat source as possible and close the lid
· Turning the roast every couple hours will promote even cooking throughout
· Six to eight hours later check the internal temperature of the roast with your meat thermometer. Should be 180 to 190 degrees when done. The cooking time will depend on the size of the roast. Mine cooked in 9 hours.
· When roast is done remove from grill and let rest for 20-30 minutes (longer for larger roasts)

TIP: Wrap in foil and place in an empty cooler while resting. Meat will continue to cook while retaining its moisture.
Slicing: slice the meat across the grain. The grain can be difficult to determine, since the pork butt consists of a number of muscles that converge at the shoulder from different directions. Just do your best to find a direction that yields attractive slices cut across the grain. If you don't like what you see after a few slices, turn the roast a different direction and try again.
Sliced pork butt is usually served on a plate, not in a sandwich so chop the slices if you’re doing sandwiches……
…..or

Pull: To pull the meat by hand, separate the roast into chunks along the natural seams between muscles. Remove any areas of fat or connective tissue by hand or by scraping with a knife, then tear the chunks into small pieces.
To pull the meat using serving forks, just plunge two forks into the meat side-by-side and pull the meat apart. Use the forks to break large pieces down into small, bite-sized ones. Remove any areas of fat or connective tissue by hand.
Tip: The meat will still be hot. Wear latex gloves.
Place chopped or pulled pork in a large bowl and add sauce to taste. Serve additional sauce on the side.
Serve on a French roll or large bun and top with sauce and slaw

North Carolina Red Barbecue Slaw

• 1 large green or mixed green and red cabbage (chopped or shredded up)

• 1 large green pepper (chopped pretty fine)

• 2 to 3 tomatoes (chopped fine)

• 1 TBS sugar

• 1 TBS kosher salt

• 1/2 cup white vinegar

• hot sauce (start with 1 tsp and add to desired hot level)

Directions:
Chop the cabbage up in fairly thin strips. You want the cabbage just a little coarser than you would for the mayonnaise type slaw.
Chop the green pepper and tomatoes and add to the cabbage. You can substitute petite diced canned tomatoes (15 oz) if you like though fresh is better. Drain off a little water if using canned tomatoes.
Mix the sugar and salt in the vinegar. Stir. Add the hot sauce. I’d go as much as a tablespoon on the hot sauce, but I like things spicy. Go with a teaspoon to start with to determine how hot you can stand. This also varies by brand. Some sauces are hotter than others. My top pick is Texas Pete’s Hot Sauce (which is actually made in NC).
Pour the vinegar mixture over the cabbage mixture. Stir until well mixed. Seal in an airtight bowl.
Chill for a couple of hours or overnight. The flavors need some time to blend.
Serve atop your pork sandwich or as a side. Leave it out. No mayo, no worries.

Tagine Chicken
· 2 tablespoons olive oil or Ghee
· 6 medium chicken thighs
· 1 teaspoon salt
· 3/4 teaspoon freshly ground black pepper 1 onion, coarsely chopped
· 3 cloves garlic, crushed
· 2 cinnamon sticks
· 1 bay leaf
· 1/2 teaspoon ground ginger
· 1/4 teaspoon powdered saffron threads
· 1 1/2 cups chicken stock, low sodium canned chicken broth or water
· 1 cup pitted mild kalamata olives
· Peel of 1 or 2 preserved lemons, to taste – sub lemon grass or lemon zest
· 1 bunch cilantro (1/2 chopped, the other half in sprigs)
· Lemon juice, to taste, optional

Salt and pepper chicken and rub with ground ginger. Sear in Ghee or olive oil until skin is crispy (about 4 – 6 minutes). Add garlic and onion and toss with chicken for one minute. Add chicken stock, and bay leaf and cover tagine and cook over low heat for 30 minutes. Add remaining ingredients including half of the cilantro and cook over low heat for an additional 20 minutes. Garnish with fresh cilantro springs and serve with couscous or brown rice.
Note: If liquid has not reduced remove chicken and set aside. Raise heat to medium high and reduce sauce to thicken (gumbo file works too). Pour over chicken and eat.

DID I FORGET ANYTHING???? : )

Editors note: THANKS JERRY FOR AN AWESOME CLASS!!!!!

March Recipe Exchange: Luck is for Leprechauns

2010-04-11T10:01:00.000-07:00

LEPRECHAUN KISSES

Leprechaun Kisses Just a bit of Ireland

That I'm sending you today

To bring you luck and happiness

On this fine St. Patrick's Day

It's a wee and tiny present

Full of good luck and good wishes

Seems the little folk of Ireland

Have sent you some Leprechaun Kisses.

HAPPY ST PATRICKS DAY!!!

Hope you enjoy these lucky recipes!

PS--On St Patricks day you could use the above poem, and leave Hershey Kisses!

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CREAM OF FRESH ASPARAGUS SOUP: EMILY

EASY ENCHILADAS: KIRSTEN

FRIKADELLER (DANISH MEAT BALLS): DITTE

PUMPKIN WAFFLES AND BUTTERMILK SYRUP: MICHELLE

OTHER GREAT ST PATTY'S DAY FOODS:

LEPRECHAUN PUDDING

(AKA PISTACHIO PUDDING)

Ingredients:
1 Tbsp Instant Pistachio Pudding
1/2 Cup Milk
Ziploc Baggie

Preparation:
Put the tablespoon of pudding mix and 1/2 cup of milk into the ziploc sandwhich bag. Close the baggie tighly, squeeze and shake. Eat your pudding once it is nice and thick! You can refrigerate it for awhile if needed.

CHOCOLATE MINT ICE CREAM DESSERT

This minty dessert is the perfect way to top off your St. Patrick's Day dinner. Your little Leprechauns are sure to make it disappear. Not just for St. Patty's, make this yummy treat anytime!

What You Need

12 ice cream sandwiches

1 carton frozen whipped topping, thawed

1 jar hot fudge ice cream topping

1 tsp. mint extract

1 c. Andes Candies Chocolate

Mint Chips

What You Do

Cut 4 ice cream sandwiches in half. Place 4 whole ice cream sandwiches side by side in an un-greased 9 x 9 in. pan. Lay 1- 1/2 piece of ice sandwich at the end of each of the 4 whole sandwiches. The bottom of the pan should be full. Spread with a thin layer of whipped topping. Pour the entire jar of hot fudge sauce into a microwave safe bowl. Heat for 15 seconds. Stir in 1 tsp. of mint extract. Spoon 1/2 of the hot fudge sauce over the whipped topping. Repeat layer with remaining ice cream sandwiches, then remaining hot fudge sauce and top with whipped topping. Tent with Aluminum foil and freeze for at least 3 hrs. Remove from the freezer 15 minutes before serving and sprinkle with Andes Candies mint chips. Cut into small squares.

Taste a Rainbow CUPCAKES

Here's what little leprechauns look forward to on St. Patrick's Day: a magical snack that can add color to the grayest March afternoon. Pot of gold not included.

Ingredients
White cake mix (we used an 18-1/4-ounce box)
Food coloring (red, blue, green, and yellow)
Baking cups
Whipped cream (optional)
Instructions
Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.

RAINBOW COLOR
DROPS OF FOOD COLORING
Purple
9 red and 6 blue drops
Blue
12 drops
Green
12 drops
Yellow
12 drops
Orange
12 yellow and 4 red drops
Red
18 drops

Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.

SOUPS to Warm our Souls--and SALADS to Help us Keep our Goals!

2010-01-14T22:14:00.000-08:00

Tarte au Crocodile

Viande de crocodile dans un croquet-monsieur,

quand on m'en prive, je deviens affreux.

Prends ma casquette et mon veston bleu,

Mais ne prends pas le croc dans mon croquet-monsieur!

Soup au reptile, soup au crocodile,

vivre sans cette soup, c'est trop difficile.

Allons au Bresil, ou patrons sur le Nil

chercher cette savoureuse soup au crocodile!

Traslation: Alligator Soup (exerpt)

Alligator stew, alligator stew,

If I don't get some I don't know what I'll do.

Give away my furry hat, give away my shoe,

But don't give away my alligator stew.

Alligator soup, alligator soup,
If I don't get some I think I'm gonna droop.
Give away my hockey stick, give away my hoop,

But don't give away my alligator soup.

~Canadian Poet, Dennis Lee

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Violet--Raspberry Pretzel Salad

First Layer – Blend:

2 C. Crushed Pretzels

3 tsp. sugar

¾ C. soft or melted butter

Press into a 9X13 pan and bake at 350 for 5 minutes.

Second Layer –Blend:

8 oz. cream cheese

8 oz. Cool Whip

1 C. sugar

Spread over cooled crust.

Third Layer – Mix together:
6 oz. Strawberry or raspberry Jello

2 c. boiling water

2 (10 oz.) bags frozen strawberries or raspberries

Refrigerate for 10 minutes, then spread over the other layers. Keep chilled.

Cherished Christmas Memories--and the Recipes that Bring Them

2009-12-04T14:29:00.000-08:00

Take a heap of child-like wonder

That opens up our eyes

To the unexpected gifts in life—

Each day a sweet surprise.

Mix in fond appreciation

For the people whom we know;

Like festive Christmas candles,

Each one has a special glow.

Add some giggles and some laughter,

A dash of Christmas food,

(Amazing how a piece of pie

Improves our attitude!)

Stir it all with human kindness;

Wrap it up in love and peace,

Decorate with optimism, and

Our joy will never cease.

If we use this healthy recipe,

We know we will remember

To be in the Christmas spirit,

Even when it's not December.

Tacey’s Hot Cocoa
Modified from “The Mitford Cookbook”

1 10.5 oz bag semi sweet chocolate chunks
1-2 Tablespoons Cocoa Powder
1 Can Sweetened Condensed Milk
1 Cup Boiling Water
¾ Cup Granulated Sugar
A Pinch or two of Salt
1/2 Teaspoon Vanilla
4 Cups Milk, Scalded

In a heavy saucepan, melt chocolate chunks, with the cocoa, condensed milk boiling water sugar and salt.

When the chocolate is melted and the ingredients well combined, remove from heat and let syrup cool.

To make the hot chocolate, warm milk and vanilla on medium heat until milk is scalded.

Add 8 tablespoons of syrup and stir until well combined. Delicious! (served with whipping cream, pictured above)

Michelle's One Hour Cinnamon Rolls

*This recipe makes 4 cookie sheets worth of rolls! If you are just making the rolls for your family definately cut the recipe by half.

Mix and let rest for 15 min:

3 1/2 c warm water

1 c oil

6 Tbsp dry yeast

3/4 cup sugar

Then Add:

1 Tbsp Salt

10 1/2 c flour

3 eggs beaten

Mix and shape immediately into rolls: roll out dough to a thin layer; sprinkly generously with sugar and cinnamon (can add raisins) roll up like a jelly roll. Cut into individual rolls and place each roll on a greased cookie sheet.
Let rise 10 minutes
Bake at 400-425 degree oven for 10-12 minutes (ovens differ).
Place on a cooling rack

Glaze:

1 stick margarine or butter

1/2 cup milk

1 lb powdered sugar

1 1/2 tsp vanilla

Leah--Easy Fudge

Combine chocolate chips and sweetened condensed milk in a bowl and heat in the microwave for 1 -2 minutes or until chocolate is melted.

Add walnuts and stir all together.

Pour into a baking dish and refrigerate overnight.

Alice--Microwave Cranberry sauce

2 cups fresh whole cranberries
3/4 cup sugar
1/2 cup water
grated rind of 1/2 orange

Mix all ingredients together in large bowl, cook in microwave on high abut 5 minutes or until cranberries "pop". Chill

Michelle's Caramel Corn

1 stick butter

1 cup light karo syrup

2 cups brown sugar

1 tsp salt

Cook until sugar is dissolved. (Michelle cooks to ~240 degrees). Pour over 3 quarts of popped corn.

Gayle -CARAMEL SAUCE (LA Times)

1 cup sugar
1 tsp lemon juice
½ cup heavy cream at room temperature
¼ tsp sea salt

Place sugar, lemon juice and ¼ cup water into a large pot. On medium-high, bring to a boil, stirring occasionally

Cook until turns a deep bronze, about 8 minutes
Remove from heat

Pour in the cream all at once--it will bubble and froth up
Add salt and stir with a wooden spoon until smooth and stopped boiling.

Cool

Doris Lassen--Hot Fudge Sauce (Martha Stewart Revised)
3 cups cream
2/3 cup corn syrup
2 17.7-oz Belgium milk chocolate
¾ of 17.7-oz bar Belgium bittersweet chocolate

Bring cream and corn syrup to a boil, stirring constantly
Remove from heat and add broken up chocolate and stir until melted and smooth
Serve warm over ice cream or as fondue

THANKSGIVING themed dishes

2009-11-01T22:49:00.001-08:00

May your stuffing be tasty
May your turkey plump,
May your potatoes and gravy
Have nary a lump.
May your yams be delicious
And your pies take the prize,
And may your Thanksgiving dinner
Stay off your thighs!
~Author Unknown

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SCALLOPED YUKON GOLD AND SWEET POTATO

GRATIN WITH FRESH HERBS

~EMILY

Ingredients

1 1/2 pounds medium Yukon Gold potatoes
1 1/2 pounds medium red-skinned sweet potatoes

2 cups heavy whipping cream
1/4 cup (1/2 stick) butter
2 garlic cloves, minced
1 tablespoon minced fresh Italian parsley
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
1 1/2 teaspoons fine sea salt
3/4 teaspoon freshly ground black pepper
1 1/4 cups (packed) coarsely grated Gruyère cheese (about 5 ounces)

Preparation

Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel, then cut into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes.
Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl.
Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly.
Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible.

DO AHEAD Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.

Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.

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CRANBERRY SUPREME SALAD
~DITTE

3 cups fresh cranberries (12 oz pkg.)
1 to 1 1/2 cups sugar
1 cup red seedless grapes
1 cup tidbit size pineapple
1/2 cup chopped pecans or walnuts
1/2 cup heavy cream, whipped

-wash cranberries and grind w/ medium blade in food processor. You want small chunks, not mush. I’ve used a salsa maker and that works well. Place cranberries in a colander and sprinkle sugar on them and mix in. Let sit overnight or for a few hours in the colander that’s over a bowl to let the juices drain out.

-next day, cut grapes in half. Add grapes, pineapple pieces and buts to well drained cranberry mixtures. Fold in whipped cream. Place in a lettuce filled bowl for serving.

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PUMPKIN CHIFFON

~MARTHA

3 egg yolks
½ tsp ginger
¼ C cold water
½ C sugar
½ tsp cinnamon
3 stiff-beaten egg whites
1 ¼ C Pumpkin
½ tsp nutmeg
½ C sugar
½ C Milk
1/2 tsp salt
1 pkg unflavored gelatin
pie shell (graham cracker is recommended)

DIRECTIONS:

In a heavy saucepan, beat egg yolks and ½ C sugar until thick; add pumpkin, milk, salt and spices; cook until thick. Soften gelatin in cold water; Put a little of the pumpkin mix into cup, the stir all into hot pumpkin mix. Beat egg whites and adding ½ C sugar. Take Pumpkin mix off the heat and gently fold in the egg whites. Pour into pie shell and chill. A graham cracker crust is great with this.

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FROZEN CRANBERRY SALAD

~KATHY

1 16 oz. can crushed pineapple, drained
1 lb. can whole cranberry sauce
1C. sour cream
1/2 C. chopped pecans
1 oz. shredded coconut

Combine all ingredients and spoon into muffin pan or ice cube trays & freeze.

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GREEN BEANS WITH CARMELIZED ONION
~MICHELLE

2 lbs. fresh green beans
4 medium sized sweet onions
4 Tablespoons butter or margarine
4 Tablespoons brown sugar
3-4 teaspoons balsamic vinegar (optional)

Cook green beans in boiling water to cover 15 minutes; drain and chill (overnight if desired)
Cut onions into thin slices, and cut each slice in half
Cook onion in nonstick skillet over medium-high heat 8 to 10 minutes (do not stir), then
Cook, stirring often, 5 to 10 minutes or until golden brown. Reduce heat to medium; stir in butter and brown sugar.
Add green beans, and cook 5 minutes or until thoroughly heated. Toss grean bean mixture with vinegar, if desired.

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TURKEY TACO MEAT--

GREAT FOR THANKSGIVING DAY LEFT-OVERS

~MICHELLE

1 lb. turkey meat (cooked and shredded)
8 oz. tomato sauce
8 oz. stewed tomatoes
4 oz. diced green chiles
3 T onion flakes
2 T oregano flakes
2 tsp cumin
Garlic salt to taste

Combine in skillet. Heat for 15 minutes on medium heat, stirring frequently.

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PUMPKIN PIE CAKE

~MICHELLE

Base:
1 pkg. yellow cake mix, divided
½ C melted butter
1 egg

Mix and spread in 9x13 cake pan.

Filling:
1 large can pumpkin
3 eggs
2/3 C milk
½ C packed brown sugar
¼ C white sugar
1 ½ tsp cinnamon
Pinch of nutmeg and clove

Mix and spread over cake mix in pan.

Topping:
1 C reserved cake mix
½ C flour
¾ C sugar
½ tsp baking powder
½ C butter, softened
½ C chopped pecans and walnuts

Combine 1st 4 ingredients. Cut in butter, then add nuts. Crumble over pumpkin mixture.
Bake at 350* for 50 minutes or until set. Best if served same day.

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SUGAR COATED PECANS

~MICHELLE

2 egg whites
1 T vanilla
1 lb. pecan halves
1 C white sugar
1 tsp cinnamon
¾ tsp salt

In a mixing bowl, whip together egg whites and vanilla until frothy. In a separate bow or zip top bag, mix together sugar, salt and cinnamon. Add pecans to egg white mixture, stir to coat nuts evenly. Remove the nuts and toss them in the sugar mixture until coated. Spread the nuts on a greased baking sheet. Bake at 250* for 1 hour. Stir every 15 minutes.

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CHICKEN/TURKEY MUSH

(great for left overs)

~VIOLET

3 cups hot mashed potatoes

1 cup shredded Cheddar cheese

1 can French Fried Onions

1 shredded cooked chicken or trukey breast

Carrots and Celery cooked

1 can cream of Chicken soup

1 cup milk

¼ teaspoon garlic powder

¼ teaspoon ground black pepper

Preheat oven to 375. In medium bowl, combine mashed potatoes, ½ cup cheese and ½ can French Fried Onions, mix thoroughly. Spoon potato mixture into greased casserole dish. Using back of spoon, spread potatoes across bottom and up sides of dish to form shell. In large bowl, combine chicken, vegetables, soup, milk and seasonings; pour into potato shell. Bake, uncovered, at 375 for 30 min. or until heated through. Top with remaining cheese and onions; bake, uncovered, 3 minutes or until onions are golden brown. Let stand 5 minutes before serving.

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CREAM OF CORN

~JEN

20 oz. Bag of Frozen Corn

8oz. of Milk

8 oz. of Cream

6 tbsp of Sugar

1 tsp of Salt

1/2 tsp of Pepper

Low boil ingredients together. Once heated,
Make a breu in a separate sauce pan:

2 tbsp of flour

2 tbsp of butter

stir together until thick and smooth.
Then add breu to the Cream Corn to thicken it.

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FROZEN CRANBERRY SALAD

~KATHY

1 16 oz. can crushed pineapple, drained

1 lb. can whole cranberry sauce

1C. sour cream

1/2 C. chopped pecans

1 oz. shredded coconut

Combine all ingredients and spoon into muffin pan or ice cube trays & freeze.

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CORN PUDDING

~TACEY

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ORANGE APPLESAUCE CUPCAKES
~ANNA

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INSTANT PUMPKIN PIE

~TARALYN

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TUSCAN BREAD SALAD

~KELLY

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FIVE-NUT CARAMEL TART

~Valerie

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SWEET POTATO SOUFFLE WITH PRAILINE TOPPING ~VALERIE

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CRANBERRY ALMOND SLAW

~VALERIE

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HARVEST (BRAID) BREAD

~Becky

2 packages dry yeast
5 to 6 1/2 cups unbleached flour
2 cups hot water from tap (about 120 degrees)
2 Tbl sugar
1 Tbl salt
2 Tbl oil

· Combine 1 1/2 cups flour, yeast, salt and sugar. Mix well.
· Add oil to water and add to above flour mixture.
· Beat at low speed for 3 minutes to dissolve yeast.
· Add flour to make a moderately stiff dough. (I use about 3 cups.)
· Knead 5 minutes.
· Turn dough into greased bowl. Cover. Let rise 2 hours or until double.

· Divide dough in half; then each half into thirds. Roll each into a 16” rope. Braid. (Will make 2 braid loaves.)
· Lightly grease cookies sheet. Place braids on sheet and let rise until double. (about 30-45 mins)

· Just before baking, mix one egg yolk and one Tbl water and brush over braids. Sprinkle sesame seeds over the top.
· Bake 400 for 15-20 minutes or until lightly browned.
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