Monday, February 20, 2017

Sweet and Tangy BBQ Sauce


 2 tablespoons butter
 1/2 cup minced sweet onion
 1 cup ketchup
 1/2 cup apple cider vinegar
 1/4 cup molasses
 1 teaspoon chipotle powder
 2 teaspoons paprika
 1/2 teaspoon celery seeds
 1/2 teaspoon sea salt                      



 1. Melt the butter in a medium saucepan over medium heat.

 2. Add the onion and sweat it until softened and translucent, 
3 to 5 minutes.

 3. Add the ketchup, vinegar, molasses, chipotle powder, 
paprika, celery seeds, and salt. Stir to combine. Simmer for 
about 20 minutes, uncovered, stirring occasionally, until 
thickened and darkened.

 Makes about 12 oz.  

Pineapple Coconut Rum Cake



 1 white cake mix (without pudding)
 4 eggs
 1/3 cup oil
 1/2 cup dark rum
 1 pkg instant coconut cream pudding
 1/4 cup water
 1 lg. size can crushed pineapple in its own juice (approximately 1 1/2 cup)
 1 1/2 cup flaked coconut

 Topping :
 1 lg. container Cool Whip
 1 sm. can crushed pineapple in its own juice
 1 pkg. instant coconut cream pudding
 1/3 cup dark rum
 2 cup flaked coconut                  



 1. Mix together above ingredients in a bowl according
to cake instructions.

 2. Pour into 9"x13" cake pan and bake at 350 degrees
for approximately 30 to 35 minutes.

 3. Cool cake thoroughly, put it in the refrigerator
overnight after it is cool to chill it.

 4. Mix toppings together and spread on cake, sprinkle
with flaked coconut.

Thursday, February 16, 2017

Shrimp Po' Boy


 1 to 1 1/2 pounds medium boiled shrimp 
(shelled and deveined )
 2 cups milk 
 1 egg 
 1/8 teaspoon sea salt 
 dash Black pepper 
 6 sub rolls, split
 1 tomato, sliced
 Lettuce leaves



 1. Mix milk with egg; add shrimp and let stand for 4-5 minutes.

 2. Mix equal parts of flour and cornmeal with salt and pepper. 
Coat shrimp very well with mixture.

 3. Cook shrimp in hot deep fryer at 375° until golden brown. 

Drain well on paper towels.

 4. Spread split rolls with mayonnaise. Place shrimp on rolls; 
top with tomato slices, Pickles and lettuce. 

Cheddar Cheese and Mushroom Omelet


 6 eggs
 3/4 cup sliced mushrooms
 3 Tablespoons butter
 1/4 cup chopped green onion
 3 Tablespoons water
 1 cup shredded sharp Cheddar cheese
                     Salt and Black Pepper to taste                      



 1. In a pan saute mushrooms in butter. Remove mushrooms 
from pan, set aside.

 2. Combine eggs, green onions and water; beat until blended. 
Pour egg mixture into hot pan.

 3. As omelet begin to set, lift cooked mixture with spatula 
allowing uncooked mixture to flow under omelet. 

 4. When omelet is set, and still moist on surface, cover half of 
omelet with mushrooms and cheese. Fold in half. 

Monday, February 13, 2017

Broccoli Cornbread


 1 stick margarine
 1 box corn muffin mix
 4 eggs
 1 10-ounce bag frozen broccoli, chopped 
 1 small onion, chopped
 2 cups grated cheddar cheese
 1/4 cup water
                  Dash salt and pepper                     



 1. Spray 9-x-13-inch Pyrex dish with non-stick spray.

 2. Steam broccoli and chopped onion 8-10 mins. in 1/4 cup water. 

 3. Melt margarine; add corn muffin mix, eggs, salt and pepper, 
and mix very well. Add broccoli, onion and cheese; stir well. Pour 
into prepared dish.

 4. Bake at 400 degrees for 25-35 minutes. 

Chicken and Cheese Lasagne


 8 oz Lasagna noodles
 1/2 cup Onion, chopped
 1/2 Green pepper, chopped
 4 Tablespoon Butter
 1 can (7 1/2 oz) cream of chicken soup
 1 cup Mushrooms, sliced
 1/2 cup Pimentos, chopped and drained
 1/3 cup White wine
 1/2 tsp Basil, crushed
 1 3/4 cup Cottage cheese
 2 cups Chicken breast, cooked and diced
 2 cups mild cheddar cheese, grated
 1/2 cup Grated Parmesan cheese                    



 1. Cook noodles according to package directions; drain.

 2. Saute onion and bell pepper in butter until onion is clear 
and tender. Stir in soup, mushrooms, pimento, wine and basil.

 3. Lay half the noodles in a 9"x 13" baking dish; top with 
half the sauce, followed in layers with half of the following: 
cottage cheese, chicken, cheddar and Parmesan cheeses. 
Add in layers remaining noodles, sauce, cottage cheese and chicken.

 4. Bake at 350 F for 45-50 minutes.

 5. Top with remaining cheeses; bake for 2-3 minutes more or 
until the cheese has melted.

Wednesday, February 8, 2017

Chicken and Potato Casserole


 1 package (26 oz) frozen shredded hash brown potatoes, thawed
 1 package (24 oz) frozen mixed vegetables
 3 cups cubed cooked chicken
 1 can (10 3/4 oz) condensed cream of chicken soup
 1 can (10 3/4 oz) condensed cream of mushroom soup
 1 cup chicken broth or Homemade Chicken Stock
 3/4 cup French fried onions                



 1. Preheat oven to 375. Grease 13" x 9" x 2" baking dish.

 2. Layer the hash browns, vegetables and chicken in
baking dish.

 3. Stir together both soups and broth in a bowl, then pour
over casserole.

 4. Cover with tin foil and bake for 1 hour.

 5. Take foil off and top with French fried onions.

 6. Bake another 10 minutes, do not re-cover.