Almond Toffee Popcorn

Almond Toffee Popcorn

Almond Toffee Popcorn

1 cup granulated sugar
1/2 cup butter
1/2 cup white corn syrup
1/4 cup water
1 cup toasted almonds, chopped
1/2 teaspoon vanilla extract
1/2 cup popcorn, popped

In heavy saucepan, combine sugar, butter, corn syrup, water and almonds. Cook over moderate heat to 280 degrees F on a candy thermometer. Add the vanilla extract. Stir well and pour over the popped corn

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Deep-Fried Turkey Rub

Deep-Fried Turkey Rub

Deep-Fried Turkey Rub

1 (15 pound) fresh turkey
25 medium whole bay leaves
3 1/4 teaspoons dried thyme
3 1/4 teaspoons dried oregano
1 1/2 teaspoons whole black peppercorns
3 tablespoons hot Creole seasoning
2 teaspoons garlic powder
4 gallons peanut oil

Wash turkey inside and out under cold running water; pat dry. Finely grind bay leaves in spice grinder; transfer to small bowl. Finely grind thyme, oregano, and peppercorn separately; add to bay leaves. Mix in Creole seasoning and garlic powder.

Rub 1/3 spice mixture on inside of turkey, 1/3 under skin of breasts and 1/3 on outside of turkey; place in roasting pan. Cover; marinate overnight or up to 24 hours in refrigerator.

Bring turkey to room temperature. Using a wooden skewer, thread neck flap securely to bottom of turkey. Fold wing tips under. Using steel or aluminum wire, truss legs and pope

Apple Fritter Rings

Apple Fritter Rings

1 egg
2/3 cup milk
1 teaspoon vegetable oil
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
Dash of salt
5 large tart apples
1 1/2 cups vegetable oil
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

In a bowl, beat egg, milk and oil.

Combine flour, sugar, baking powder and salt; stir into the egg mixture until smooth (batter will be thick).

Peel, core and cut apples into 1/2-inch rings.

In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Dip apple rings into batter; fry, a few at a time, until golden brown. Drain on paper towels.

Combine sugar and cinnamon; sprinkle over hot fritters. Serve warm.

Yields about 24.

Jamaican Jerk Wings

Jamaican Jerk Wings

1 pound butter

8 ounces Jamaican jerk spice
1/2 ounce Tabasco Sauce
8 ounces tomato juice
8 ounces unbleached flour
5 pounds fresh chicken wings
Oil (for frying)

Melt the butter in a 2-quart sauce pot over low heat. Add the jerk spice, Tabasco sauce, and tomato juice. Blend well and set aside.

Rinse the wings under cold running water and pat dry with paper towels. Dust the wings with the flour and deep fry in a heavy pot or skillet in about 2 inches of hot oil until done. Place the cooked wings in the sauce mixture and allow to marinate just a few minutes. Drain off any excess liquid. Serve immediately.

Makes 40 to 50 wings.

Baby Ruth Cookies



Baby Ruth Cookies

Baby Ruth Cookies

1/2 cup butter or margarine
3/4 cup granulated sugar
1 egg
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
2 bite-size Baby Ruth candy bars, chopped

Cream together butter and sugar. Add eggs and vanilla extract. Mix well. Mix dry ingredients together. Add to egg mixture. Mix well. Add chopped Babe Ruth Candy bars. Drop by heaping teaspoonful on cookie sheet. Bake at 375 degrees F for 12 to 15 minutes.

Makes 2 dozen.

Cranberried Franks

Cranberry dogs2 1-lb. pk gs. cooked wieners 1 c. bottled barbecue sauce
1 c. ch Hi sauce 1 (8oz.) can jellied cranberry sauce
Place cocktail wieners in a 31/2 or 4 quart crockery cooker. For sauce, combine chili
sauce, barbecue sauce and cranberry sauce. Pour over wieners. Cover. Cook on low
heat for 3 4 hours or on high heat for II/2 tO 2 hours. Serve with a slotted spoon
or toothpicks. Makes 32 servings. Vary the hotness of this recipe with different styles
of barbecue sauce. Polish sausages can be substituted for franks.

Mocha Ice Cream Pie

Mocha Ice Cream PieMocha Ice Cream Pie

1/4 cup butter
1 (16 ounce) package semisweet chocolate chips
1 tablespoon light corn syrup
2 cups Rice Krispies
1 quart mocha ice cream (or your favorite ice cream)
1 chocolate bar, shaved into shreds

Melt butter and chocolate chips in a double boiler. Stir in corn syrup and Rice Krispies; mix well. Pour mixture into an 8-inch springform pan. Press mixture firmly to the bottom and sides of pan. Freeze mixture for 10 to 15 minutes or until firm.

Fill with ice cream and garnish with shaved chocolate shreds.

Chocolate Malted Ice Cream

Chocolate Malted Ice Cream


8 ounces semisweet chocolate, chopped
2 cups whipping cream
2 cups half-and-half
4 egg yolks
3/4 cup granulated sugar
3/4 cup plain malted milk powder
1 tablespoon vanilla extract

Melt chocolate in top of double boiler over simmering water, stirring until melted. Pour into large bowl. Scald cream with half-and-half in heavy medium saucepan. Whisk yolks and sugar in medium bowl. Gradually whisk cream mixture into yolks. Return mixture to saucepan and stir over medium low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes; do not boil. Gradually whisk custard into chocolate. Whisk in malted milk and vanilla extract (custard may appear grainy). Press plastic wrap on surface of custard and refrigerate until cold. Process in ice cream maker according to manufacture

Cilantro Chicken

Cilantro Chicken

1 chicken, cut up
1 teaspoon oregano
1 tablespoon garlic salt
1 teaspoon black pepper
2 tablespoons red wine vinegar
2 tablespoons vegetable oil
1 medium onion, chopped
Cilantro Sauce

Marinate chicken in mixture of oregano, garlic salt, pepper and vinegar. Heat oil in skillet, add onion, and season to taste with paprika. Cook until onion is tender and golden.

Add Cilantro Sauce and cook for 2 minutes. Add chicken pieces and water to cover and cook until chicken is tender, about 45 to 55 minutes.

Cilantro Sauce
1 bunch cilantro, leaves only
1 medium onion, quartered
2 medium tomatoes, quartered
1 green bell pepper, seeded and chopped
1 yellow chile, seeded

Combine all ingredients in a blender container and blend until smooth.

Grilled Chicken with Spicy Ginger Marinade

Grilled Chicken with Spicy Ginger Marinade

1 cup plain nonfat yogurt
2 garlic cloves, finely minced
1 teaspoon fresh ginger, finely grated
1 tablespoon lime juice
1/4 teaspoon crushed red pepper flakes
2 tablespoons chopped cilantro
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 boneless, skinless chicken breast halves

In a medium bowl, stir together yogurt, garlic, ginger, lime juice, red pepper flakes, cilantro, salt and pepper. Transfer marinade to large zip-type plastic bag, combining well. Add chicken, reseal bag and turn it over several times to thoroughly coat chicken with marinade. Refrigerate for 1 to 6 hours.

Prepare gas or charcoal grill.

Remove chicken from marinade and grill over medium-hot coals, 5-6 minutes per side. Remove to platter and let rest 10 minutes before serving.

Blueberry Cake Cobbler

Blueberry Cake Cobbler

1/4 pound (1 stick) unsalted butter
2 pints blackberries
1 cup granulated sugar, plus about 2 tablespoons, divided
2 teaspoons baking powder
1 cup all-purpose flour
1 cup milk

Put the butter in a deep dish at least 9 inches in diameter. Place the dish in a cold oven and preheat to 350 degrees F. Place the blackberries in a bowl and toss with 2 tablespoons sugar. Let stand.

Sift baking powder and flour into a mixing bowl. Add sugar and milk and stir until blended to make a thin batter. When the butter is melted and the oven is hot, pour the batter all at once into the dish.

Pour fruit and any accumulated juice in the center of batter. Return the dish to the oven.

Bake about 1 hour, until the top is golden brown and a cake tester or wooden pick comes out clean.

Serve warm or at room temperature.

Serves 8.

Dried Cranberry Sauce

Dried Cranberry Sauce
Dried Cranberry Sauce

1 cup dried cranberries
1 cup red wine
1 cup water
1/4 cup maple syrup
1 tablespoon cornstarch dissolved
in 2 tablespoons water

Combine cranberries, wine, water and syrup in saucepan. Bring to a boil and simmer 5 minutes. Stir in cornstarch mix and simmer 5 minutes more or a little longer.

Country Style Venison

Country Style Venison

Country Style Venison

1 1/2 pounds venison, 3/4 inch thick
1 cup all-purpose flour
Salt and pepper
1/4 teaspoon seasoned salt
4 tablespoons bacon drippings
2 cloves garlic, minced
1 quart water
1/3 cup all-purpose flour
1 1/2 teaspoons Kitchen Bouquet
1 medium onion, thinly sliced
1 green bell pepper, thinly sliced
1/2 pound fresh mushrooms, sliced
Hot cooked rice

Trim all fat and connective tissues from venison. Cut meat into serving size pieces and pound each piece to 1/4 to 1/2 inch thickness. Combine 1 cup flour, seasoned salt, 1/4 teaspoon salt and 1/8 teaspoon pepper; dredge venison in flour mixture.

Heat 1 tablespoon bacon fat in large, heavy skillet. Add garlic; saut

Creole Chicken Wings with Peach Mustard Sauce

Creole Chicken Wings with Peach Mustard Sauce

3 pounds chicken wings
4 cloves garlic, minced
2 teaspoons dry mustard
2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon granulated sugar
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup lemon juice

Cut tips off wings; reserve for stock.

In small bowl, stir together garlic, mustard, paprika, thyme, sugar, cayenne, salt and black pepper; blend in lemon juice to make paste. Using pastry brush, brush paste over wings. Arrange wings, meaty side down, on lightly greased foil-lined baking sheets. Let stand for 30 minutes at room temperature.

Bake at 475 degrees F for 15 minutes; turn wings over and bake for 15 to 20 minutes or until brown, crisp and no longer pink inside.

Peach Mustard Sauce
1/2 cup peach jam
1 tablespoon Dijon mustard
2 teaspoons pimento, diced
1 teaspoon cider vinegar

In saucepan, melt jam over low heat; stir in mustard, pimiento and vinegar. Serve separately for dipping.

Makes 4 entree or 8 appetizer servings.

Aloha Oatmeal Cookies



Aloha Oatmeal Cookies

Aloha Oatmeal Cookies

1 1/4 cups firmly packed light brown sugar
3/4 cup Butter Flavor Crisco
1 egg
2 tablespoons orange juice
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1/2 teaspoon orange or lemon extract
3 cups quick oats, uncooked
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 (8 ounce) can crushed pineapple in natural juice, well-drained
1 cup flaked coconut
1 cup chopped macadamia nuts

Preheat oven to 375 degrees F. Grease baking sheets. Place foil on countertop for cooling cookies.

Place brown sugar, shortening, egg, orange juice, orange peel, vanilla extract and orange extract in large bowl. Beat at medium speed of electric mixer until well blended.

Combine oats, flour, baking soda, salt and ginger. Add to shortening mixture; beat at low speed just until blended. Stir in pineapple, coconut and macadamia nuts. Drop dough by rounded tablespoonsful 2 inches apart onto greased baking sheets. Bake for 10 to 12 minutes or until cookies are lightly browned. Do not overbake.

Cool 2 minutes. Remove cookies to foil to cool.

Makes about 2 1/2 dozen cookies

Texas Trash Dip

Cheesy Chile and Refried Bean Dip

2 (16 ounce) cans refried beans (regular or fat-free)
16 ounces cream cheese, cubed
2 chopped onions
2 (4 ounce) cans diced green chiles, drained
2 cups shredded Cheddar cheese
Tortilla chips

In a 2 to 3-quart crockpot, mix beans, cream cheese cubes, onions and chiles. Cover and cook for 2 to 3 hours, stirring twice during cooking, until hot.

Mix in 1/2 cup cheese. Sprinkle remaining cheese on top and serve with tortilla chips.

Black-Bottom Sweet Potato Pie

Black-Bottom Sweet Potato Pie

Black-Bottom Sweet Potato Pie


Basic Piecrust for a Double-Crust Pie
3 large orange-fleshed sweet potatoes
(Louisiana yams), scrubbed
8 tablespoons (1 stick) butter, melted
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, beaten
1/4 cup half-and-half
3/4 teaspoon ground cinnamon
1 teaspoon ground nutmeg

On a lightly floured work surface, roll out the dough into a 13-inch circle about 1/8 inch thick. Fold the dough in half. Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan.

Using scissors or a sharp knife, trim the dough to a 1-inch overhang. Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate while making the filling.

Bring a large pot of lightly salted water to a boil over high heat. Add the sweet potatoes and reduce the heat to medium. Cook until the sweet potatoes are tender when pierced with a knife, about 30 minutes.

Drain and run under cold water until cool enough to handle. Peel the sweet potatoes and place in a medium bowl. Mash with an electric mixer on medium speed until very smooth. Measure 3 cups mashed sweet potatoes, keeping any extra for another use, and set aside.

Preheat the oven to 400 degrees F. Uncover the pie shell and brush the interior with some of the melted butter. Sprinkle 1/4 cup of the brown sugar over the bottom of the pie shell. Bake until the pie dough is set and just beginning to brown, about 15 minutes. If the pie shell puffs, do not prick it.

Meanwhile, in a medium bowl, using an electric mixer on low speed, mix the mashed sweet potatoes, the remaining melted butter and 1/2 cup brown sugar, the granulated sugar, eggs, half-and-half, cinnamon, and nutmeg. Spread into the partially baked pie shell, smoothing the top.

Reduce the oven temperature to 350 degrees F. Bake until a knife inserted in the center of the filling comes out clean, about 1 1/2 hours. Cool completely on a wire cake rack. Cover and refrigerate until ready to serve.

Makes 8 servings.

Basic Piecrust
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter-flavored vegetable shortening, chilled
1/3 cup iced water

Sift the flour and salt into a medium bowl. Add the shortening. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-sized bits.

Stirring with the fork, gradually add enough of the water until the mixture clumps together (you may need more or less water). Gather up the dough and press into a thick disk. If desired, wrap the dough in wax paper and refrigerate for up to 1 hour.

Makes one 9-inch pie crust.

Cheesy Chicken with Chiles

Cheesy Chicken with Chiles

6 (8-inch) flour tortillas
2 tablespoons vegetable oil
3 tablespoons all-purpose flour
6 chicken cutlets
1 (10 ounce) can enchilada sauce
1 (11 ounce) can corn
1 (4 ounce) can green chiles, diced
3/4 cup shredded Cheddar cheese

Heat oil in a large skillet. Coat chicken with flour. Add chicken to skillet and cook 1 to 2 minutes per side until golden. Remove to paper towels to drain. Wipe out skillet. Add enchilada sauce and corn and bring to a boil. Drain and coarsely chop chiles.

Arrange cutlets on sauce. Top with chiles and cheese. Cover, reduce heat and simmer 1 to 2 minutes until cheese melts. Slice scallions and sprinkle over top.

To serve, put 1 cutlet and some sauce on a pre-warmed tortilla. Fold or roll up.

Amaretto Strawberries

Amaretto Strawberries

Amaretto Strawberries

2 ounces Amaretto
1 pint fresh strawberries
Vanilla ice cream

Marinate strawberries overnight in Amaretto.

Serve over ice cream, sprinkled with slivered almonds.

Brown Bag Apple Pie


Brown Bag Apple Pie

Brown Bag Apple Pie

The night before baking, combine the following:

6 to 8 apples peeled
2 tablespoons lemon juice
1/2 cup rum
1 tablespoon cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg or mace
1 teaspoon allspice
1/2 cup raisins (optional)
1/2 cup nuts (optional)

The night before baking, combine apples and lemon juice. Mix in the rum, then cover with water. Add remaining ingredients.

The next day, prepare an unbaked 9- or 10-inch pie shell. Mix the following with the drained apple mixture in a bowl and then pour into pie shell.

1/2 cup granulated sugar
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg
2 tablespoons lemon juice (to drip over apples)

1 cup granulated sugar
1 cup flour
1 cup butter

In a bowl cut with a pastry blender or two knives until pea sized. Pour over the top of the apples. Put pie on cookie sheet and put in brown shopping bag. Staple shut. Bake in a 425 degree F oven for 1 hour. Let cool and then serve warm for best effect.

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