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RECIPES STRAWBERRY CREAM CHEESE PIE
This is a wonderful recipe I found over the net and it is deelicious! A strawberry pie with cream cheese, strawberries, and whipped cream. If you know how to make your own crust I would suggest putting cream cheese in that crust in place of some of the butter and it will make it much flakier richer and more better for this particular pie..Hope you guys enjoy this one!
Ingredients
1 quart fresh strawberries 1 package (3 ounces) cream cheese 1 baked pastry shell, 9-inch(or make your own with flour butter salt and cream cheese) 1 1/4 cups granulated sugar 3 tablespoons cornstarch 1 tablespoon lemon juice red food coloring 1/2 cup heavy cream 1 tablespoon confectioners' sugar
Directions
Wash, drain, and hull strawberries. Beat cream cheese with a fork until smooth. Spread cream cheese over bottom of the cooled pie shell. Stand half of the whole strawberries in the shell with tips up. Mash remaining strawberries; press through sieve to remove seeds. Measure the strawberry juice, and if necessary, add water to make 1 1/2 cups of liquid. In a saucepan, mix granulated sugar with cornstarch; gradually stir in the strawberry juice mixture and the lemon juice. Cook over medium heat, stirring constantly, until thickened and clear, about 5 to 7 minutes. Stir in a few drops of red food coloring; remove from heat. Cool sauce for about 10 minutes, then pour over the strawberries in the shell. Chill for about 3 hours, or until firm. Beat cream with confectioners' sugar until mixture holds its shape. Spoon whipped cream in a ring around the edge of the pie. Store leftover pie in the refrigerator

Serves/Yields: 6-8 servings. Prep. Time: 20 minutes Cook Time: 20-30 minutes Category: Desserts Difficulty: Moderate
BLACKBERRY COBBLER
How bout a nice Southern Blackberry cobbler with vanilla Ice cream..I tell ya there is nothing better than this dessert..Hope ya all get a chance to make this one! Enjoy!
Ingredients
3 c. fresh blackberries or 2 (16 oz.) pkg. frozen blackberries, thawed 3/4 c. sugar 3 tbsp. all-purpose flour 1 1/2 c. water 1 tbsp. lemon juice Crust (recipe follows) 2 tbsp. butter, melted Ice cream, optional CRUST: 1 3/4 c. all-purpose flour 2 tsp. baking powder 3/4 tsp. salt 2-3 tbsp. sugar 1/4 c. shortening 1/4 c. plus 2 tbsp. whipping cream 1/4 c. plus 2 tbsp. buttermilk
Directions
Place berries in a lightly greased shallow 2 quart baking dish. Combine sugar and flour; stir in water and lemon juice. Pour mixture over berries and bake at 425 degrees for 15 minutes. Place crust over hot berries; brush with butter. Bake at 425 degrees for 20-30 minutes or until crust is golden brown. Serve warm with ice cream, if desired. Yield: 6-8 servings. CRUST: 1 3/4 c. all-purpose flour 2 tsp. baking powder 3/4 tsp. salt 2-3 tbsp. sugar 1/4 c. shortening 1/4 c. plus 2 tbsp. whipping cream 1/4 c. plus 2 tbsp. buttermilk Combine first 4 ingredients. Cut in shortening with pastry blender until mixture resembles coarse meal; stir in whipping cream and buttermilk. Knead dough 4-5 times; roll out on a lightly floured surface. Cut dough to fit baking dish. Yield: crust for 1 cobbler.

Serves/Yields: 1 Bundt cake Prep. Time: 10 minutes Cook Time: 35-45 Category: Desserts Difficulty: Easy
MOISTEST LEMON PUND CAKE EVER
If you never liked lemon cake before, I promise ya, you will love this one This is the one your Grandma use to make! With the lemon sugar drizzled over the sides and is so moist it melts in your mouth..The outside is dark brown and the inside is so moist it takes just like grandma use to make Enjoy!
Ingredients
1 box yellow or butter recipe Cake Mix (any will do) 1 pkg lemon jello three quarters cup canola oil(any cooking oil) 4 eggs Three quarters cup hot water 2 tsp fresh lemon juice (squeeze from fresh lemon) FOR GLAZE 4 tbsp confectioners sugar(for glaze) 3 tsp lemon juice (for glaze) 1 bundt pan (or any if'n you don't have one) Non stick cooking spray (spray pan well)
Directions
Mix with beaters the cake mix, eggs, water, oil and lemon juice Spray a bundt pan really well with Pam spray and pour in Bundt Pan..Start this cake in a cold oven..Heat to 350 and bake for 35-40 minutes til toothpick comes out clean.. Mix 1 cup confectioners sugar with 3 tsp lemon juice with a whisk and after cake cools pour this over the sides Slice and serve with milk or coffeee.. This Apple Pie is deelicious and a wonderful southern Pie..It is a lot easier than it looks to make a pie crust..you cannot mess this crust up..You can even just press this crust into your pie dish and skip the rolling all together..Enjoy! EASIEST APPLE PIE FILLING 2 1/2 lb Firm; tart apples, such as northern spy, granny smith, pippin or golden delicious 2/3 c Sugar; light brown sugar or a combination of both 2 tb Flour 1 tsp Cinnamon 1 tsp Finely grated lemon zest 3 tbsp Cold unsalted butter NEVER FAIL FLAKY PIE CRUST 3 c. flour 1 1/2 c. shortening (Crisco) 1/2 tsp. salt 5 tbsp. cool water 1 egg 1 tbsp. vinegar Combine flour, shortening and salt. Mix well with pastry blender. Mix together water, vinegar and egg. Combine 2 mixtures and mix lightly with fork. Roll out and put in pie pan. Note: This can be rolled out several times and still comes out tender and flaky. Stores well in refrigerator for a couple weeks. Makes 2 crusts. 1 for bottom 1 for top of pie

Serves/Yields: 1 large casserole dish full Prep. Time: 20 minutes Cook Time: 30 -45 minutes baking time for beans Category: Vegetables Difficulty: Easy
GRANDMAS OLD FASHIONED MACARONI AND CHEESE
This is The best macaroni and cheese that you will ever taste and that is a promise..It is just like the old way it used to be served before those horrid boxes..lol Perfect side dish for any meal! Enjoy!
Ingredients
12 oz oz. pkg. macaroni 1 stick Butter 2 c. milk 1 med onion (chopped) 4 -5 tbsp flour Salt Pepper 1 and a half lbs sharp cheddar cheese (shredded) 1 quarter box velveeta or 6 american singles cheese slices
Directions
Cook macaroni set aside to drain Sautee chopped onion in butter a little for 3-4 minutes til translucent and set aside (the onion is what gives that authentic flavor so Don't skip ths step) Make a white sauce using 1 stick butter, Melt butter whisk in 4-5 tbsp flour, then after 1 minute add all the milk, and whisk, sauce should be thick! Add 2 tsp salt and 1 tsp pepper.Add white sacue, onions, cheese, american singles, and three quarters od cheddar cheese to macaroni, mix well.Pour into a casserole dish sprayed with non-stick cooking spray, and top with remaining cheddar cheese and cook for about 30-40 minutes until brown and bubbly on top..This is THE BEST macaroni and cheese in the world! just like the way grandma use to make..No fake mac and cheese here,,This is the real thing

Serves/Yields: Big ol bowl Tatars salad/Big Pan of baked Beans Prep. Time: 15 minutes (each) Cook Time: 30 -45 minutes baking time for beans Category: Vegetables Difficulty: Moderate
Introduction
This Smoked Tatar salad is the best I ever tasted and goes great with any BBQ dish..YOu can make your favorite Potato salad if'n you don't like my ingredients and the key to smoked Potato salad is two little 2tsps of Liquid smoke! It makes a great smoky flavor you'll be amazed at this tatar salad..The Baked beans are the best I ever tasted as well so please try these two recipes with your next BBQ! Enjoy ASR!
SMOKED POTATO SALAD
Paula's Smoked Potato Salad Ingredients 3 lbs tatars (any kind will do) 1 large onion (chopped) 3 stalks celery (chopped in little pieces) 2-3 cups real mayonnaise 3 lg eggs (boiled peeled and chopped) 1 small squirt mustard 4 tsp sweet or dill relish (your choice) 1 tbsp Celery seed seasoning (optional) 2 tsp liquid smoke(find near the worsteschire sauce in the grocers) 2 tsp Salt(to your taste) 1 tsp Pepper(to your taste Paula's BAKED BEANS recipe Ingredients 3 large cans Baked Beans (any kind will do or 5 reg cans Pork n beans will work also) 2 large onions sliced thinly 1 lb bacon 1 small squirt mustard 4 tsp BBQ Sauce 4 tbsp Maple Syrup (any kind of maple syrple) 2 tsp sugar 4 tsp Sweet relish 2 tbsp ketchup
Directions
Paula's Smoked Potato Salad DIRECTIONS Peel tatars' cut in littler pieces to Boil quickly or chunks if ya like it chunky style or even smaller, if ya like mashed tatar salad (Mashed is MY favorite) but boil til tatars are done (fork inserted they should split for ya) add onions, eggs, mayonnaise, mustard, sweet or dill relish, Celery seed seasoning Now add your 2 tsp liquid smoke(find near the worstechire sauce in the grocers) Salt and Pepper to tatars to make the salad Don't forget the liquid smoke add 2tsp, and if you want more (taste to see) Refigerate and serve with Brads Texas Ribs or Sleepys baby back Ribs (recipes under entrees here at ASR) Paula's BAKED BEANS DIRECTIONS Pour all 3 cans baked beans in a large bowl, spray a large casserole dish with Pam or non stick spray Now add mustard, sugar, ketchup, BBQ sauce, sweet relish and mix well Now pour this mixture into your casserole dish and top with the sliced onions and layer the top with slices of bacon.. bake at 350 for 3- - 40 minutes halfway through baking time I turn the bacon over so both sides get nice and crisp and done(But you don't have to) You will know you really got a great batch of Baked beans after 20 minutes into baking them, The whole house starts smelling like heaven It is the ingredients that are added to these beans that make then the best i ever tasted and you will see if'n you make it..Let me know how they turn out for ya! I hope you guys make this one too It absolutely deeeelicious!

Serves/Yields: 8 servings Prep. Time: 5 minutes Cook Time: 30 minutes Category: Entrees, Vegetables Difficulty: Easy
Introduction
Oh man this is a southern favorite..The juice in the greens is called Potliquor and is succulent..Hope ya'll make this one and corny cornbread is delicious addition..Love this one..Tri i if'n ya like greens..You won't be sorry!
SOUTHERN MUSTARD/COLLARD OR TURNIP GREENS WITH CORNY CORNBREAD
Southern Cooked Greens 1/2 pound raw bacon, chopped 3 cups julienne onions Salt Freshly ground black pepper Pinch cayenne 2 tablespoons minced shallots 1 tablespoon minced garlic 1 (12-ounce) bottle Dixie Beer(optional) 1 tsp sugar (to cut bitterness of green 6 pounds greens, such as mustard greens, collard greens, turnip greens, kale, and spinach, cleaned and stemmed Corny Cornbread 1/2 cup vegetable oil, plus 1/4 cup for greasing pan 1 cup self-rising cornmeal 3/4 cup self-rising flour 1 cup cream-style corn, see Cook's Note* 2 eggs 1 cup sour cream 1 cup grated sharp cheddar, optional 1/2 teaspoon cayenne pepper, optional
Directions
In a large pot, render the bacon until crispy, about 5 minutes. Add the onions and cook for about 6 to 7 minutes or until the onions are wilted. Season the mixture with salt, pepper and pinch of cayenne. Add the shallots and garlic and cook for 2 minutes. Stir in the beer, vinegar, and sugar.. Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, uncovered for about 1 hour and 15 minutes. CORNY CORNBREAD Preheat oven to 375 degrees F. Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat. Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time. *Cook's Note: Frozen creamed corn is sold in the frozen vegetables section of most grocery stores. It is much better than using canned corn.

Serves/Yields: Serves 4-6. Prep. Time: 15 mninutes Cook Time: 1 hour and 30 minutes Category: Vegetables Difficulty: Easy
Introduction
These potatoes are a great side dish for any meal..the white creamy sauce is absolutely delectable and the cheese makes it a very gooey dish..You'll love this one so Enjoy!
AU GRAUTIN POTATOES
3 tbsp. butter 2 tbsp. flour 2 tsp. salt 1 tsp. pepper 3 c. milk 6-8 med. potatoes (pared or not) sliced thin 4 tbsp. chopped onion 2 and half cups sharp cheddar cheese (shredded) 2-3 slices bacon (optional)
Directions
Make white sauce out of first 5 ingredients by melting butter add flour salt pepper onions and milk and whisk well til thickened (Add 1-1 1/2 cups sharp Cheddar cheese for au gratin when white sauce thickens.) Place half the potatoes in a greased 2 quart casserole dish (9 x 13 inch). Cover with half the onions and half the sauce and half the cheese Repeat layers. Place 2-3 pieces of bacon on top(optional) then top with cheese Cover and bake at 350 degrees about 1 hour. Uncover and bake 30 minutes longer

Serves/Yields: Serves 15-20 Prep. Time: 20 minutes Cook Time: 40 minutes Category: Vegetables Difficulty: Easy
Introduction
Dirty rice how much southern can you get than that! Perfect as a meal or a side dish!
DIRTY RICE
6 c. chicken broth 1 lb. chicken gizzards 1 lb. chicken livers 1 lb. lean ground pork 1 lb. bulk Italian sausage 3 c. uncooked rice 1 tsp. salt 1 tbsp. Worcestershire 1/4 c. fresh chopped parsley 1 tsp. cayenne pepper 3 tbsp. olive oil 2 med. onions 2 tbsp. granulated garlic 1 lg. bell pepper 4 ribs of celery 1/2 tsp. black pepper 4 green onions 1 tbsp. or more Crystal hot sauce
Directions
Finely chop all meats, onions, celery and green pepper. Brown all these items with the olive oil or bacon drippings. Add salt, cayenne pepper, black pepper. Pan should be hot! Stir constantly to avoid sticking, about 10-15 minutes. Add the rest of the ingredients except the rice and broth, lightly brown about 2 minutes. Reduce heat, add broth and simmer 20 minutes, covered. Add rice, stir, bring to a boil uncovered, immediately reduce heat to lowest setting covered. Do not lift lid for 15 minutes. Longer is okay. Shut off stove after 10 minutes. Dirty rice is always better reheated next day. Serves 15-20.

Serves/Yields: 30-35 jalapenos Prep. Time: 30 minutes Cook Time: 20 minutes Category: Appetizers Difficulty: Moderate
Introduction
These jalapenos are so good and everyone who has ever tasted them has wanted the recipe so please try it..After you stuff them, place them on a plate and freeze them for easier coating and frying..Plese try this recipe you won't be sorry!YOu can adjust the heat to mild or hot hot..I actually get orders for them at holidays..Theyre easy and a show stopper Imitation crabmeat is called for not REAL crabmeat..Don't be put off by the imitation crabmeat it is absolutely delicious
STUFFED JALAPENOS W/CRABMEAT
1 large can whole jalapenos(split in half clean seeds leave a few for heat)Tahe seeds out for milder Japs! I bottle canola or any oil 2 tbsp real mayonnaise (not Miracle whip) 2 tbsp sugar 1 pound imitation crabmeat(Drain if it is watery at all,Smash to oblivion with smasher) 2 cups flour For batter: Tony chachares or garlic powder salt pepper red pepper powder Brads chipolte powder (whatever you want really) 2 eggs 1 beer 12 oz 1 packet ORIGINAL Hidden valley ranch dressing Make according to package directions and refigerate it (shake well) You'll need 1 cup mayonnaise REAL (not Miracle whip) and 1 cup milk for this homemade dressing Refrigerate this now
Directions
Cut japs in half to make two halves, Clean as many seeds out as you want lave in 4 or 5 seeds for a hot jalapeno, take all seeds out for a mild jalapeno(adjust to your heat liking) Mash crabmeat with 1 cup mayonnaise and 2tbsp sugar all together (Drain the crabmeat completely dry, don't want a soupy mixture or watery mixutre)It should form together well(stick together) Now stuff sliced halves of jalapenos with a dollop of crabmeat mixture and set on a large plate (for freezing them) Seth those in the freezer for at least an hour or two until hard For Batter: Make a mixture batter of 2 cups flour 3 -4 tbsp chachares seasoneing or (garlic powder.1 tsp salt, red pepper, chipolte powder and make sure it is all mixed well with whisk) then add eggs and beer and 2 eggs and a beer to make a pancake like batter(not real thick but not thin at all)If it is too soupy add more flour too dry add more beer(you cannot mess this up just whisk the lumps out if that happens) Now heat oil to frying temp and fry six jalapenos at a time,(for a fry daddy) batter each jalpaeno from the freezer and cook until golden brown(Place japs back in freezer until the next round so they don't thaw) If you have a BIG fryer fry as many as you want! DO NOT LET THEM CROWD or touch ogether keep them seperated..One at a time unstil the oil allows them all to fry seperately) Serve with cold homemeade ranch dressing Aweome recipe guys..The imitation crabmeat is unbleivably good for this recip, real crabmeat is not good for this recipe..please try it i promise you that everyone will want them all the time I actually get orders for them at Christmas!

Serves/Yields: 15 servins Prep. Time: 15 minutes Cook Time: 8 minutes Category: Appetizers Difficulty: Easy
Introduction
This appetizer is another show stopper,,,It is so delicious and I know you will love it Filet Mignon beef or Roast beef sliced from the deli can be used but Filet is better
BLACKENED CARPACCIO
I large or two small Filets of beef tenderloin Cook steak to rare 5 minutes on each side or broil the same turning once Or you can get the deli to slice the reddest roast beef they have paper thin 1lb of Rare deli roast beef 8 ounces sour cream 1 bottle prepared FRESH horseradish(Next to eggs sour cream in milk section) i loaf of french bread the skinny one(a baguette) salt
Directions
Cook steak to rare then place steak in refridgerator for 2 hours to cool it This meat is served cold Slice french baguette a quarter inch thick to make as many slices as you can Mix 2tbsp fresh horseradish 2 dashes salt and 8 oz sour cream (mix well Spread 1 tbsp of sour cream horseradish mixture on bread Slice filets paper thin and add 3 slices to bread with sauce on it.. Serve up on a big platter I salt the top of the meat for extra flavor just a dase for each hor d eourve Enjoy!

Serves/Yields: Serves 4 or 5. Prep. Time: 10 minutes Cook Time: 5 minutes or so Category: Appetizers, Breads Difficulty: Easy
Introduction
Who doesn't love a good corn Dog..Hope ya'll make these for the younguns and the not so younguns too! Enjoy!
CORN DOGS
1 (1 lb.) pkg. BEEF frankfurters (8 to 10) 1 c. all-purpose flour 2/3 c. cornmeal 2 tbsp. sugar 1 1/2 tsp. baking powder 1/2 tsp. dry mustard 1 beaten egg 3/4 c. milk 2 tbsp. cooking oil Shortening or cooking oil for deep-fat frying Wooden skewers
Directions
Pat frankfurters dry with paper towels. If desired, insert a wooden skewer into one end of each frankfurter. Set aside. Combine flour, cornmeal, sugar, baking powder, and dry mustard. Combine egg, milk, and the 2 tablespoons oil. Add to dry ingredients; mix well (batter will be thick). Coat frankfurters with batter. In a large skillet, fry franks (3 at a time) in 3/4 inch hot shortening (375 degrees), turning with tongs after 10 seconds to prevent batter from sliding off. Cook 3 minutes more; turn again after 1 1/2 minutes. Serve with ketchup and mustard, if desired

Serves/Yields: Plenty Prep. Time: 20 minutes for both sauces Cook Time: Category: Appetizers Difficulty: Easy
Introduction
I use to work at many Mexican restaraunts and even the fanciest ones, and took many recipes away with me..I watched and learned much this way.. These three sauces should all be served together with Hot Tortilla chips, but you can top burritos, a mesquite grilled chicken breast,chimichangas(a fried burrito) or nachos or anything you like with this Queso sauce..This is THE BEST Chile Con Queso I have ever had! The green sauce is awesome and the picante sauce is delicious and so easy I use one of those $9.99 handy choppers from Wally Mart or you can use a blender or a food processor
CASA OLE'S TRUE GREEN AVACADO SALSA AND RED PICANTE SALSA AND CHILE CON QUESO W/ CHIPS
Green sauce Ingredients: 5 avacodos 2 tsp cilantro 2 tsp sour cream 2 tsp chopped yellow onio half small clove garlic salt (to taste) pepper( to taste) ice water (just enough to make a thick mixture but not real thick, you can always thin it out with ice water, and if too thin just add another avacado) 1 small fresh jalapeno Put all ingredients in a processor or blender all together and belend until very smooth purable mixture, keep tasting and keep adding, til you get it to your taste Tip: Use a half a jalapeno and 1 tsp onion firstly and if it is too hot, don't add an more jalapeno, if you want it tastier add that jalapeno If you add to much onion just add another avacado, I added too much onion one time and it wasn;t good so be careful Serve with baked warmed tortilla chips(I go to a Mexican restaraunt and order two big bags of piping hot tortilla chips for a couple bucks) Picante sauce Ingredients: Two cans Ro rel tomatoes 2 tsp chopped yellow onion 1 tsp fresh jalapenos salt pepper garlic clove (smallice water (add enough til sauce is the desired consistency, not too thick not thin) Chile Con Queso Use the DELUXE American cheese (pricey but makes a huge difference) (Not Veleveeta) 2 large jalapenos (Boiled) save some juice from boiling) BOIL these jalapenos in a little water to cover them til soft (3 minutes) 1 can chopped green chiles (found in Mex food section)
Directions
Green Avacado sauce directions: Put avacados cilantro 2 tsp sour cream 2 tsp chopped yellow onio half small clove garlic,and all ingredients in a processor or blender all together and blend until very smooth pourable mixture, keep tasting and keep adding, til you get it to your taste Tip: Use a half a jalapeno and 1 tsp onion, very little garlic, firstly and if it is too hot, don't add any more jalapeno, if you want it tastier add that jalapeno Serve with baked warmed tortilla chips(I go to a Mexican restaraunt and order two big backs for a couple bucks That is Well worth the trouble) Picante sauce Put two cans ro tel, 1 clove garlic, 1 small fresh jalapeno, 2 tsp onion, salt pepper to taste and 3 tbsp ice water in blender or food processor and blend together (not too long Do not add too much onion (start with 1 tbsp) and taste to make sure and keep adjusting Make a smooth sauce and salt to taste before serving and adjust all ingredients til perfect tasting Chile Con Queso 1 lg box Deluxe American Cheese (or a 2 lg pkg deluxe american cheese slices) Boil 3 Jalapenos til soft(4 minutes or so) melt cheese slowly (do not burn) Process jalapenos in blender or handy chopper or processor, with little of the juice from boiling water til smooth (BE CAREFUL NOT TO GET IN EYES) add 1 small can chopped green chiles to cheese and add jalapenos blended with little water from boiling and make a smooth mixture keep adding the water til the desired consistency is acheived This is the best sauce ever! Add just two Jalapenos to start and taste,and add the next if it is not hot enough Adjust the heat to your taste.

Serves/Yields: 20 doughnuts Prep. Time: 1- hour rise time Cook Time: 5 seconds on each side frying time Category: Breads Difficulty: Easy
Introduction
These doughnuts are as good or better than Dunkin or any Doughnut shop Just get the frozen homemade bread in your grocers freezer and your well on your way..You can top them with Chocolate icing, cinammon sugar, powdered sugar or pipe your favorite jelly inside..Enjoy this very simple recipe!
DOUGHNUTS
3 pkgs frozen Rhodes or Bridgford dinner rolls chocolate icing(your favorite cake icing) or Favorite jelly (strawberry, grape, blackberry, apple, or preserves) or powdered sugar or cimnammon sugar litle oil in skillet
Directions
Rise rolls for 1 hour til doubled in size Poke a large hole in the middle and stretch to make it stay a good big hole Then fry in a little oil on each side(Be careful not to burn it as it browns very quickly) Turn over to other side finsih browning Then after they drain on paper twoels and are cooled Top with your favorite icicn chocoalte, or roll in powdered sugar or pipe jelly into the middle.any of these choices make a fine doughnut as good as the doughnut shops themselves.. Serve with coffee, milk or hot chocolate and ENJOY

Serves/Yields: 8 slices cornbread Prep. Time: 10 minutes Cook Time: 20-30 minutes Category: Breads Difficulty: Easy
Introduction
Oh man this is the moistest cornbread ever..I love the flavors of the chiles, jalapenos, onion, sour cream, and cheese.. I hope ya get to make it scrubbie! And all of ASR!
MOISTEST JALAPENO CORBREAD
Tip: YOu can get the Gladiola corbread mix instant (3 pkgs, 1 3gg to each pkg of cornbread mix ) and just add all these ingredients and follow directions on package and is just as good and so much easier.. Up to you of course, but really good one is that regular gladiola If ya do use the instant kind, dont put the milk the pkg calls for(replace it with buttermilk, do not use the flour either, but be sure and double up the pkg directions using double (if 2pkgs double, triple if 3 pkgs and so on) buttermilk, and only 1 can cream corn, double jalapenos, quarter cup oil double cheese and double sour cream, 1 can chiles only and 3 eggs(if tripled instant) If ya don't use the instant do this instead: 2 eggs 1/4 cup corn oil 1 cup buttermilk 2 1/2 cups shredded Cheddar cheese 1 (8 ounce) can cream-style corn 3 tbsp sour cream 1 large onion, chopped (you can sautee onions lightly for more flavor before adding to mixture) 2-3 fresh jalapeno peppers, seeded and minced (leave seeds in for a hotter bread, you can sautee japs lightly for more flavor before adding) 1 cup cornmeal 1 small can chopped green chiles (Over by mexican foods in grocery store) 1/2 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt (NO SUGAR PLEASE!!) Serves/Yields: 25 Kolaches Prep. Time: 1-2 hours rise time Cook Time: 10 -15 minutes bake time Category: Breads Difficulty: Easy Introduction These are so easy and so delicious for breakfast or a snack or to out in the kids lunches..Buy the frozen Rhodes or Bridgford dinner rolls or the 3 loave pack in your grocers freezer or make your own bread and rise it yourself Buying the frozen bread makes it mush easier though KOLACHES 3 lg pkgs Rhodes or bridgford dinner rolls(or 3 loaf pack) Or you can make your own dough 1 pkg Little smokies sausages or you can get any smoked sausage and cut into little pieces 1 lb american cheese slices sliced pickled jalapenos Directions Rise rolls for 2 hours or so stuff the roll with a sausage, small slice cheese and 1 slice jalapeno(optional) and pull over and pinch and seal with fingers Paint beush with Egg wash(egg whisked raw) on the top for shinier kolaches and bake for 10-15 minutes..These are so good and so scrumptious and they taste exactly like the donut shops Kolaches Also you can add sausage, ham, egg, or any other meat you like to make your own version Serves/Yields: 5 new friends Prep. Time: 9-10 days Cook Time: 40 minutes Category: Breads Difficulty: Moderate Introduction As you may have surmised, this bread is to share with people and it goes on forever like a nice friendship..You give it to friends, they give it to theres and forever and forever it goes on , UNLESS someone breaks the chain..I go one one time and it was so cool.. Ingredients 1 pkg. active dry yeast 1/2 c. warm water 1 1/2 c. lukewarm water 2 c. sifted flour 1 tsp. salt Directions Dissolve yeast in 1/2 cup warm water. Stir in 1 1/2 cups water, flour, salt, and sugar. Beat until smooth. Let stand uncovered at room temperature three to five days stirring 2 or 3 times a day. Use a wooden spoon. Cover at night. When the mixture is ready it should have a yeasty smell. Then pour out one cup of this to use in the friendship mixture. The rest should stand one day and then be refrigerated covered. Use within 10 days. Now, with the 1 cup you took out, add 1/2 cup water, 1/2 cup flour and 1 teaspoon sugar. Consider this day one and follow Amish Bread Recipe. Do not use metal spoon. Do not refrigerate. The day you receive the started mixture - do nothing. Days 2, 3, and 4 stir with a wooden spoon. Day five add 1 cup flour, 1 cup sugar and 1 cup milk. STIR. Days 6, 7, 8, and 9 only stir the mixture. Day 10 add 1 cup flour, 1 cup sugar, one cup milk and stir. Pour 1 cup mixture into each of the three separate containers and give to three friends. The remaining mixture add 2/3 cup oil, 3 eggs, 2 cups flour, 1 cup sugar, 1 teaspoon cinnamon, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt. Add fruits, nuts, raisins or chopped apple. Before baking, pour into 2 well greased and sugared loaf pans. Bake 45 to 50 minutes at 350 degrees. Cool 10 minutes. Serves/Yields: 1 loaves bread Prep. Time: Prep Time : 20min Cook Time: Cook Time : 25min Category: Breads Difficulty: Easy FRENCH BREAD This is one of the easiest yeast bread recipes. The recipe only uses four ingredients, and makes a wonderful loaf. You can make this using all purpose flour, but the bread flour really adds a lot to the texture of the bread. It makes the whole house smell of great bread and your family will l ove that you took the time to make it..Double the ingredients to make 2 loaves.. This french bread recipe is BETTER than the kind you buy in stores Ingredients 1 pkg. active dry yeast 1-1/4 cups warm water (110-115 degrees F) 2-3/4 to 3 cups bread flour or all purpose workks good to 1 tsp. salt Directions Dissolve yeast in the warm water and let stand five minutes, until bubbly. By hand, add 1-1/2 cups of the flour and the salt. Beat well for a few minutes. Gradually stir in enough of the remaining flour to make a soft dough. Knead dough on a floured surface until smooth, springy and elastic, about 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise until double, 1-2 hours. Punch down dough. On floured surface, roll dough to a 12x6" rectangle. Roll up dough tightly, starting with 12" side. Thoroughly pinch edges and ends to seal. Roll and stretch dough carefully to shape, making ends thinner than the center. Place, seam side down, on greased cookie sheet sprinkled with cornmeal. Cover and let rise until doubled, 45 minutes to an hour. Slash top of loaf with very sharp knife in three places, if desired. Bake at 425 degrees for 20-30 minutes, until loaf is deep golden brown and sounds hollow when tapped with fingers. (You can, if desired, spray the loaf with water a few times during baking for a crisper crust.) Remove from cookie sheet and let cool. Makes 1 loaf, 10-12 slices Serves/Yields: Prep. Time: Cook Time: Category: Seafood Difficulty: Easy Secret batter for fish and shrimp thought i'd share with ya.. Just add fish or shrimp! ARTHUR TREACHERS TRUE FISH/ SEAFOOD BATTER 1 egg white 3 tsp. baking powder 1 tsp. oil 3/4 c. water 1 tsp. salt 1 c. flour Directions Beat egg whites until stiff. Combine remaining ingredients and add to egg white. Serves/Yields: 1 very large pot chili Prep. Time: 30 minutes Cook Time: Hour and a half Category: Appetizers Difficulty: Moderate DON HENLEYS TEXAS CHILI LINK TO IThttp://www.g6csy.net/chile/recipes2/Don%20Henley's%20Texas%20Chili.txt The word "chili" (pronounced "chee-lee"), is an Aztec word, but the Spanish version commonly used now is chile (pronounced "chee-lay"). Both words refer to the fruit of the "Capsicum annuum" plant, which was, because of its piquancy, misnamed "pepper" (after the black pepper-corn of the East Indies), by the Spanish explorers. This practice of mislabeling things because the yare "like" other things has been going on for centuries and is something that musicians, particularly, have come to know and abhor. The labelers have given us such gems as "country rock", "jazz fusion" (melted jazz?), "Dylanesque", "adult contemporary", "pop-rock", dance music", "punk", "post punk" and my ltest favorite, "New Age" music. Who does this stuff? I don't know, but then I don't know who names streets either. At any rate, there are roughly 200 different types of chilies in the world and nobody knows the names of all of them. So, when we refer to a dish as "chili", what we really mean is "chili (or chile), con carne"--chili peppers with meat. Somewhere along the line, the "con carne" was dropped, additional spices were added and the "chili" that we know today evolved. Unfortunately, this evolutionary process also produced several aberrations which cannot be called anything but hogslop. In fact, let's get one thing straight right now: True, authentic "chili" does not --I repeat, NOT--have beans in it. Beans are a separate dish to be relished and revered in their own right. When you put beans in chili, you insult bot the beans AND the chili. Now, let's get on with it. Here's what you need to make real chili: Ingredients A case of beer (preferably Mexican beer, but American or a light German beer will do). I prefer Corona, Bohemia or Superior. 4 pounds lean beef (I like to use a combination of 2 pounds coarsely ground and 2 pounds cubed) 3 medium onions, chopped 3 or 4 tablespoons vegetable oil or olive oil 2 eight-ounce or 1 fifteen-ounce can tomato sauce--(NOT tomato paste). Whole or chopped tomatoes will do if you can't find tomato sauce) 4 teaspoons salt 2 heaping teaspoons comino, also known as cumin, seeds or powder (it is best to grind seeds in a mlcajete, i.e., a mortar and pestle) 6 or 8 cloves of fresh garlic, smashed or chopped 3 heaping teablespoons of chili powder (if you live in Europe, call up Gebhardt Mexican foods Co. in San Antonio, Texas (512)227-0157 or the Pecos River Spice Co., P.O. Box 1600. Corrales, New Mexico (they have a phone number in New York for your convenience: (212) 628-5374, and tell them you need some chili powder. If that fails, go to a Spanish market and see if you can buy some dried, red Ancho or Anaheim chili peppers. (or try out the Online Chili Market. Take the seeds out (please take the seeds out--and don't rub your eyes). Then, grind, crush, chop or otherwise mutilate these peppers as best you can.) 2 level teaspoons paprika 2 level teaspoons cayenne pepper 2 fresh jalapeno peppers (remove sees and chop--do not rub eyes) 4 level teaspoons oregano 1 level teaspoon groun coriander or 2 teaspoons chopped fresh cilantro (same thing) 1/2 teaspoon ground black pepper 1 teaspoon Tabasco sauce 2 or 3 heaping tablespoons masa (corn) flour. If you can't get corn flour, regular wheat flour or ground yellow cornmeal will do. Directions Now, have a beer. If you have managed to round up all of the above ingredients, you deserve one. It will also help to give you the correct "attitude" for making chili. In a large skillet, saute the meat, onions and half the garlic in the oil until the meat is grey in color. Then, dump the meat, onions and garlic into a large pot with the tomato sauce. Rinse the tomato sauce cans with beer and pour it into the pot. Get yourself another beer. Spread the meat evenly over the bottom of the pot. Add enough water so that the meat is covered by 1/2 inch. Add the remaining ingredients EXCEPT the four. (NOTE: The cayenne pepper is what more or less determines the fieriness of the chili. If you want hotter chili, use more. If you want milder chili, use less). Heat all ingredients to a mild boil, turn the flame down IMMEDIATELY and simmer for at least one hour and 15 minutes, stirring occasionally to prevent sticking. Skim off excess grease as it rises to the top. Mix the flour with warm water to make a paste that is thick but pourable. Add this to the pot while stirring and simmer for another 30 minutes--or another three hours--it just gets better. Have another beer. Consider the above list of ingredients agian. Think about what a pain-in-the-ass it is to assmeble them. Go to the phone and call Caliente Chili, Inc., PO Drawer 5340, Austin, Texas 78763. Phone (512)472-6996 and tell Gordon Fowler or any of the other nice folks down there that you are in dire need of some Wick Fowler's 2-Alarm Chili "fixins" (that's "ingredients" to you). They will in turn send you as many packets as you like of authentic, all natural, pre-measured ingredients to which you only have to add the meat and the tomato sauce (I like to throw in fresh onion and garlic, plus a little beer). This will enable you to make a pot of chili every bit as good (if not better), than the above recipe with a helluva-lot less trouble. And, no, I don't own part of the company, I just like the product. It's good stuff. Have another beer.

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