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Shrimp and Crab Spread

02/28/2005 by wesleytyler

 


Shrimp  and Crab Spread
6 ounces of fresh, cooked baby bay  shrimp,
reserve about 6 for garnish
6 ounces crabmeat (preferably not  imitation)
1 (8-ounce) package of cream cheese, softened
1 teaspoon  seasoned salt
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon  pepper
1 (8-ounce) jar cocktail sauce
Sprig of parsley for  garnish

Process all ingredients, except cocktail sauce, in blender until  smooth.
Shape the spread
into a ring on a serving plate; hollowing out the  center for the cocktail
sauce. Spoon
cocktail sauce in center of spread and  garnish with reserved shrimp and a
sprig of parsley.
Serve with a variety of  crackers. Serves 6 to 8.

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Baked Pecan Chicken Wings

02/28/2005 by wesleytyler

 
 

Baked Pecan Chicken Wings
1/2 cup pecans
2  Tablespoons all-purpose flour
12 chicken drumettes
1 large egg,  beaten
1/2 cup steak sauce
3 Tablespoons soy sauce
2 Tablespoons finely  chopped green onions
1 Tablespoon packed brown sugar

Preheat oven to  400°F. Place pecans and flour in blender or food processor;
blend until finely  chopped. Dip chicken-wing drumettes in egg, then coat with
nut mixture. Place in  a greased baking pan in the preheated oven. Bake for
40 minutes or until chicken  is no longer pink near bones. Combine
steak sauce, soy sauce, green onion and  sugar in small bowl. Serve chicken
with sauce for dipping. Makes 12 appetizer  servings.

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SAVOURY SIDE RIBS

02/28/2005 by wesleytyler

 
 

SAVOURY SIDE RIBS  
1 tsp. garlic powder  
1 tsp. ground ginger  
1 tsp. dry mustard  
1 tsp. onion powder  
1/2 tsp. cayenne pepper  
1/4 tsp. ground allspice  
1/4 tsp. ground cinnamon  
3 and 1/2 lbs. pork side ribs, trimmed of fat and cut into 3-bone  portions  
1 large onion, thinly sliced  
1 cup barbecue sauce  
1/2 cup water  
1/3 cup chili sauce  
Combine first 7 ingredients in small cup.  Divide and sprinkle over  both
sides of each rib portion.  Layer ribs alternately with onion slices  in 4 to 5
quart slow cooker.  
Combine barbecue sauce, water and chili sauce in small bowl.  Pour over 
ribs.  Do not stir.  Cover.  Cook on Low for 8 to 10 hours or on  High for 4 to 5
hours.  Remove ribs with slotted spoon to large serving  platter.  Skim and
discard any fat from surface of liquid in slow  cooker.  Makes about 2 cups
sauce.  Serve with ribs.  Serves  8. 

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Broccoli Bread

02/28/2005 by wesleytyler

 


Broccoli Bread

1 box of cornbread mix
1 10oz. package of frozen chopped broccoli (thawed not cooked)drained
1 large onion
10 ounces of cottage cheese (I use a little more)
1/2 cup of melted margerine
1 tsp. salt
4 eggs beaten well

Mix all ingredients, except corn bread mix. (add corn bread mix last)
Pour into a greased 9 x 13 casserole. Bake 15-20 minutes at 400 degrees.
serve hot. Do not overbake.

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02/24/2005 by wesleytyler

Hey Now Sunday night i made Thia Coconut Chicken…

I salted and added a little yellow curry powder to the cooking chicken.

Added coconut milk and some thia spices.

Simmered for about an hour till tender.

I use Brocoli slaw as a filling for egg rolls i thik its better than cabbage.

i Add soy and oyster sauce a lil sugar and some shrimp.

The finished egg roll.

Edamame is SOy Beans Boiled, They are akin to boiled Peanuts….sorta.

T made a cuccumber salad.

She also put a souther flare on an asian dish…Used egg noodle in place of an asian rice noodle.
=-=-=-==-=-=-=-=-=-=-==–=

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Baking Powder Biscuits J.R. Watkins 1939 Cookbook

02/24/2005 by wesleytyler

Baking Powder Biscuits

from J.R. Watkins 1939 Cookbook

2 c. flour (sifted)
4 t. baking powder
1/2 t. salt
4 T. butter or shortening
3/4 c. milk or buttermilk

Sift flour, measure, add salt, baking powder and sift again. Cut in
shortening,
gradually add milk and make a soft dough. Roll 1/2-inch thick with a little
flour on
board, cut with floured biscuit cutter and bake in hot oven (450-degrees)
about 15
minutes.  Biscuits, spread with bacon grease, were often carried in dinner
buckets
to school and into the coalmines

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Chocolate Gravy

02/24/2005 by wesleytyler

Chocolate Gravy

Butter or shortening
1/2 c. flour
Pinch of salt
1 c. sugar
2 T. cocoa
2 c. milk
1 t. vanilla

Place enough butter or shortening in a cast iron skillet to slightly brown
flour. Add
salt, sugar, cocoa and milk. Add more milk if needed. Cook until thickened.
Add
vanilla. Add more milk if it is too thick. Serve with homemade biscuits or
homemade bread.

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CRAYETTA’S CRUMB CAKE

02/07/2005 by wesleytyler
 

This is so good.  Crayetta used to bake the "treats" for the local
little (as in tiny-one policeman) town's weekly Town Council meeting.
This was one that made Crayetta live decades after her demise and on
into the next century--Thanks Crayetta for the lovely dessert recipes
we all live for!  CajunLou

CRAYETTA'S CRUMB CAKE

2 cups sifted flour           
1 cup sugar
1 cup butter                 
1 cup sour milk
1 tsp. cinnamon
1 tsp. baking soda
1 egg
1 cup walnuts
1 cup raisins

Mix flour, sugar, and butter.  Rub until it forms crumbs.  Save one
cup of crumbs for top of cake.  Mix remaining crumbs with sour milk,
cinnamon, soda, egg , nuts and raisins.  Pour mixture into greased pan
and sprinkle with remaining crumbs.  Bake at 350 for 45 minutes .

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peach cobbler recipes

02/07/2005 by wesleytyler

These are tried and true. The first one is so good! The peach jello makes
even the canned peach juice taste like fresh peaches were used! Enjoy!

Sandra in Spring, Texas

PEACH COBBLER made with cake mix

1 (29 oz.) can sliced peaches, drained, juice reserved
1 large box peach flavored gelatin
1 (18.5 oz.) box yellow cake mix
1/2 C. butter
1/2 C. water

Preheat oven to 350ºF (175ºC).

Place peaches in bottom of 9 x 13-inch cake pan. Sprinkle dry peach gelatin
over peaches. Sprinkle dry cake mix over gelatin. Cut up butter and
distribute over cake mix. Pour 1 cup of reserved peach juice and 1/2 cup of
water over the top. Bake for 60 minutes, or until the top is browned.

PEACH COBBLER

5 fresh peaches or 1 qt. canned peaches (Freestones are best)
3/4 c. sugar

Peel, pit and halve peaches. Place in a large saucepan with the sugar. Bring
to a boil while stirring occasionally.
Beat together:
1 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. sugar
3/4 c. milk
1 egg

Pour boiling fruit and juice into an 8 or 9 inch square pan sprayed with
Pam. Don't put more than 1/2 inch of juice in the baking pan.
Pour the batter over the hot peaches and juice.
Melt:
1/2 cube margarine
Pour over the batter in a drizzle. Sprinkle with cinnamon and nutmeg.
Bake at 350 degrees for 30 to 40 minutes. Serve plain or with milk,
Half & Half or ice cream. Apricots may be substituted for the peaches.

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. Chicken Pot Pie

02/07/2005 by wesleytyler
 
From: CajunBarbR@aol.com [mailto:CajunBarbR@aol.com]

This is the recipe that my Mom and Grandma used to make chicken pot pie. It 
seems a bit odd but tastes wonderful.
1 chicken boiled and de boned
5 cups chicken stock
1 large jar of chopped pimento
2 cans biscuits or 16 homemade biscuits
6 boiled eggs sliced.
1/2 cup flour
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon red pepper
salt to taste

Bring chicken stock to a boil. Add seasonings. In a bowl add one cup of 
water to flour and stir until it is smooth. Slowly add thickener to boiling  stock
slowly stirring the whole time. Add pimento, eggs, and shredded chicken  and
mix well. Pour into a 13x9 baking pan and top with biscuits. Bake at 400 
degrees until biscuits are browned. 
                                                                             
              Cajun Barb

 w 

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Cream Cheese and Grapes Spread

02/04/2005 by wesleytyler
 
Cream Cheese and Grapes Spread

16 oz. cream cheese, softened
1/4 cup prepared mango chutney
1/2 tsp. curry powder
1 Tbsp. brandy
1/3 cup sliced almonds
1 Tbsp. shallots, minced
1 pound green grapes

Combine cream cheese, mango chutney, curry powder, brandy,
almonds and shallots and mix well. Shape mixture in an
oval shape. Cut some of the grapes in half and place on
top of the cream cheese, cut side down. This will resemble
a cluster of grapes. Serve with remaining grapes and crackers.

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] Pigs In a Blanket

02/02/2005 by wesleytyler

 They do freeze wonderfully. 
PIGS IN A BLANKET

3    cups flour
1    cup margarine 
3    tablespoons baking powder 
1    teaspoon salt 
1    cup milk 
3    lbs sausage 

15 servings (two pigs per person)

1.  Divide sausage, forming 30 to 36 "Pigs".
2.  (About half the length of a hot dog) Do not roll in hands, form carefully with finger tips or fork.
3.  Sift together flour, baking powder and salt. Cut in margarine as for pie dough.
4.  Mix in milk, form into smooth ball.
5.  Roll dough to 1/4 inch thickness, cut into strips about 3 1/2 inches wide. Wrap "pig" loosely in dough, overlapping on the bottom.
6.  Do not pinch ends shut. Prick top of each "pig" with a fork.
7.  Place on ungreased cookie sheets, bake 15 minutes at 400 degrees, then 15 minutes at 350 degrees until brown.
8.  May be frozen up to 4 months.

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