1/4 c Packed brown sugar 1/2 ts Dry mustard 1/8 ts Ground cloves 1/2 ts Worcestershire sauce 1/3 c Chopped onion 1 1/2 ts Grated orange peel 1/3 c Orange juice 3/4 c Ketchup 1. Mix all ingredients in a 1-quart glass measuring cup. 2. Cook in microwave oven 4 minutes at High. Stir twice. Yield: About 1-1/2 cups. SOURCE: Adventures in Microwave Cooking. |
2 tb Margarine 1/4 c Onion, chopped 1/4 c Red pepper, chopped 1 cl Garlic, minced 1 cn Tomatoes (16 oz.) 1 ts Basil 1/2 ts Cayenne pepper 1/2 ts Salt 1/4 ts White pepper 3 ts Cornstarch 2 tb Cold water 1/2 lb Fresh shrimp OR 1/2 lb Frozen shrimp, thawed 1/2 lb Fresh crab OR 1/2 lb Frozen crab, thawed 2 c Peppery rice Melt margarine in a medium skillet. Add onion, red pepper and garlic. Cook Salt and white pepper. Cover, reduce heat, simmer for 10 minutes. Combine cornstarch and water in a small bowl. Mix well. Add to tomato mixture. Stir until bubbly. Add shrimp and crab and heat to boiling. Reduce heat and simmer for 10 minutes or until seafood is thoroughly cooked. Serve on top of rice. Serves 4. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93 |
12 Taco shells 1 lb Ground beef 1 pk Chili seasoning mix 1 cn (17 oz) whole kernel Sweet corn 1 cn (14 1/2 oz) stewed tomatoes 1 cn (8 oz) tomato sauce 2 tb Instant minced onion 1 c Sliced celery Shredded Cheddar cheese Shredded lettuce Arrange taco shells in a shallow baking pan.Place in very slow oven (250 degrees) to crisp while making filling. Heat large skillet;crumble meat in and cook until browned, stirring constantly.Tilt skillet and spoon off excess fat. Stir in chili seasoning mix.Add corn,tomatoes,tomato sauce, onion and celery.Heat to boiling. Turn heat to low and cook,uncovered,for 15 minutes,stirring occasionally. Spoon into taco shells.Top with cheese and serve on crisp lettuce.Or the filling may be served like chili con carne, if you don't like taco shells.Makes 6 servings. |
1 Bell pepper,chopped 1 Onion,chopped 2 Med tomatoes,chopped 1 c Chopped celery 1 Clove garlic,crushed 2 tb Minced parsley 2 t Chopped thyme leaves 2 t Oregano leaves,chopped 1/8 t Cayenne 1/2 t Salt 4 oz Smoked sausage,chopped 8 oz Chicken breast,chopped 2 c Beef broth or bouillon 1/2 lb Cooked shelled shrimp 1 c Cooked rice Shell shrimp, halve lengthwise. In slow cooker,combine all ingred. except shrimp & rice. Cover & cook on low 9-10 hours. Turn slow cooker on high, add cooked shrimp & cooked rice. Cover; cook on high 20-30 minutes. Source: "Crockery Favorites" by Mable Hoffman & The Hamilton Journal From Robbie Shelton's Database. |
4 pk Hot Dogs (meat/beef) 1 cn Beer 1 pk KC Masterpeice BBQ sauce Chicken hot dogs won't work, beef works best but "meat" one are ok. Cut hot dogs into 1" pieces and put in crock pot. Cover with beer, I use the cheap stuff. cover and cook for several hours, until the dogs plump up. drain off beer and cover with BBQ sauce. Cook a couple of more hours. This is much better than it sounds. Kids will generally hate it, but adults will inhale it. I know...it's *hot dogs*, but this is different. Recipe from the kitchen of Joan Mershon. |
1 lg Ripe but firm pear, about 9 -ounces Freshly ground black pepper -(optional) 2 lg Eggs 3/4 c Sugar 1/2 ts Vanilla 2/3 c Brown rice flour 1/3 c Cornstarch 1/2 ts Baking powder 1 tb Vegetable oil Powdered sugar Preheat oven to 350F. Grease a 10 x 8 x 2-inch ceramic baking dish with butter. Peel, core and dice the pear. Spread in baking dish and top with a light grinding of black pepper, if desired. Beat eggs and sugar until pale in color and very thick. Add vanilla. Combine rice flour, cornstarch and baking powder. Sift over egg mixture and fold in. Drizzle oil around edge of bowl and fold in. Spread batter over diced pear. Bake for 35 minutes. A pale gold, crackly "sugar bloom" like a very thin layer of pastry will form on top of the cake. Dust with powdered sugar before serving from the dish, warm or cold. Serves 8. PER SERVING: 790 calories, 3 g protein, 39 g carbohydrate, 3 g fat (1 g saturated), 53 mg cholesterol, 38 mg sodium, 1 g fiber. From an article in the San Francisco Chronicle by Jacquline Mallorca, 5/5/93. Posted by Stephen Ceideberg; May 6 1993. |
1/2 cup sugar 1/2 cup brown sugar 3/4 cup oil 1 teaspoon vanilla 1 egg 1 cup flour 1 cup oatmeal 1 teaspoon baking powder 1/4 teaspoon salt 1 cup chocolate chips Preheat oven to 375 degrees. Combine sugars, oil, egg, and vanilla. Stir in dry ingredients and chips. Drop by spoonfuls on cookie sheets for 10 minutes. Remove form sheet and cool. |
Stephen Ceideburg 2 1/2 lb Chicken thighs, skinned 1/2 ts Coarsely ground black -peppercorns 1/2 ts Cumin seeds 1/2 ts Dried oregano 2 Bay leaves Salt 6 Cloves garlic, halved 1 1/2 tb Mixed-Spice Paste (recipe -follows) 1 tb All-purpose white flour 1 md Onion, thinly sliced 4 Long banana peppers, cut -into long strips 1 tb Vegetable or olive oil 2 tb Cider vinegar or to taste Bring 7 cups water to a boil in a large saucepan, add chick- en (and a little more water to cover if needed). Skim off any grayish foam that rises during the first few minutes of simmering. Add black pepper, cumin, oregano, bay leaves, 1 tsp. salt and garlic. Partially cover and simmer gently for 20 to 25 minutes, until the juices run clear when the thighs are pierced with a knife (boned thighs will cook in 15 to 20 minutes). Remove from the heat and cool the chicken in the cooking liquid, if time permits. With a slotted spoon, remove thighs from the broth and set them on a plate. Strain broth, skim fat and set aside 2 1/2 cups in the refrigerator. Rub 1 Tbsp. Mixed Spice Paste over the side of the chicken that has been skinned and let it stand 1 hour uncovered in the refrigerator. Lightly dust the spice covered side of the chicken with flour, patting gently to evenly distribute it over the surface and remove any excess. Rinse onions, drain thoroughly and set aside with chilies. Set a large nonstick skillet over medium heat, add oil, and when it is hot, add chicken, spice-side down, and fry until crisp, about 4 to 5 minutes. Drain on paper towels and keep warm in a 200 degree F. oven. Return the pan to the heat and add onions and chilies. Cook over medium for 4 to 5 minutes, stirring occasionally, until the onions soften. Add vinegar, reserved broth and remaining 1/2 Tbsp. spice paste, stirring to dissolve the paste. Simmer for several minutes to blend the flavors. Taste for salt and vinegar. Place 2 thighs in each of 4 bowls. Top with a portion of the onion mixture and the broth. 234 CALORIES PER SERVING: 30 G PROTEIN, 7 G FAT, 13 G CARBO- HYDRATE; 208 MG SODIUM; 77 MG CHOLESTEROL. From Authentic Mexican: Regional Cooking from the Heart of Mexico by Rick Bayless with Deann Groen Bayless (William Morrow & Company, 1987). Posted by Stephen Ceideburg |
-Sherilyn Schamber 6 x Milky Way candy bars 1 c Butter or margarine 2 c Sugar 4 x Eggs 1 t Vanilla extract 2 1/2 c Flour 1/2 ts Baking soda 1 1/4 c Buttermilk 1 c Chopped nuts Preheat oven to 350 degrees. Butter a 9 inch fluted tube pan. In a medium saucepan, combine candy and 1/2 cup of the butter or margarine. Melt over low heat, stirring until smooth. In a large mixer bowl, cream remaining 1/2 cup butter or margarine and sugar. Add eggs one at a time. Beat well after each addition. Add vanilla and melted candy. Beat until light and fluffy. Combine flour and baking soda. Add alternately with buttermilk to batter. Fold in nuts. Pour into prepared pan. Bake 1 hour and 20 minutes or until wooden pick inserted near center comes out dry. The top will be quite dark. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Frost, if desired. Makes 10 to 12 servings. Source: Sweet Treat Cookery |
3 tb Vegetable oil 12 oz Potatoes, peeled and thinly Sliced, about 2 cups 1 md Red bell pepper, cored, Seeded and cut into thin Strips, about 1 cup 1 md Onion,diced, about 3/4 cup 1 md Rib celery, cut into thin 2" strips, about 1/2 cup 8 lg Eggs 1/2 ts Salt 1/2 ts Ground red cayenne pepper 1 pk (10 oz) frozen whole okra, Thawed 4 oz Cooked ham, diced, about 1 cup Fresh parsley sprigs, Optional In a 12" skillet with heat proof handle over medium-high heat, heat oil.Add potatoes,red bell pepper,onion and celery.Cook about 12 minutes,stirring frequently until vegetables are tender.Meanwhile, in medium-size bowl,beat eggs,1/3 cup water,salt and ground red pepper until well blended.Pour egg mixture into skillet;scatter okra and diced ham over top.Reduce heat to medium.Cook 10 minutes until sides and bottom of omelet are set.Meanwhile,heat broiler.Place skillet under broiler,6" from heat source;broil 3 to 5 minutes until top of omelet is puffy and just set.Garnish with parsley,if desired. Makes 6 servings. |