~~CoOkInG WiT Me~~

This is a recipe dip for people that want something slightly lighter. This recipe is best served with low calorie crackers or breadsticks.

1/2 C     Low-fat Sour Cream
2 T        Mayonnaise
1 T        1% Milk
1 T        Prepared Horseradish
1/2 tsp    Dry Mustard
1/2 tsp    Worcestershire sauce
1/4 tsp    Hot Sauce
1 8 oz    Tub Nonfat Cream Cheese
1 cup    Shredded Sharp Cheddar Cheese
1/2 lb    Lump Crabmeat, drained
1/8 tsp    Paprika

In food processor bowl; add first 8 ingredients. Process until smooth, scraping sides of processor bowl once. Spoon mixture into a bowl; stir in Cheddar cheese and crab. Cover and chill. Sprinkle with paprika.

Justin Wilson's Hush Puppies




  Cajun, Breads
      Yield: 48 servings
      2 c Cornmeal      
  1 c Green onion, finely chopped
      1 x Ground cayenne pepper
  1/2 ts Soda
      1 c Plain flour
            2 tb Bacon drippings, hot
      2 ea Eggs, beaten
      1/2 c Parsley, finely chopped
     1 ts Baking powder
    1/2 ts Garlic powder (to taste)
      1 c Buttermilk
              1 x Deep fat for frying
      1 ts Salt

  Combine all dry ingredients. Add eggs, buttermilk, onions, and oil or bacon drippings. Mix well.
Drop in deep hot fat by spoonfuls and brown on all sides. Now, I said above that this makes 48, I've never counted, so I don't know for sure. But it sure does make a bunch.

Justin Wilson says, "Hush puppy is an old Southern term that originated after the Civil War. People didn't have enough for themselves to eat let alone feed their dogs,

    so when the old hounds started barking from hunger, they would throw pieces of fried corn bread to them, yelling, 'Shut up, dog! Hush puppy!"


GUMBOS, SOUPS AND BISQUES

One might call a gumbo a soup, but doing that is like calling a Rolls-Royce a thing to drive you from one place to another. Gumbos are the kings of soups, and there are as many varieties as there are Louisianians. I'll include a few gumbo recipes here among some other fabulous, classic Louisiana soups and soups from other cuisines that I've come across and loved..................


SIMPLE CHICKEN AND SAUSAGE GUMBO

 

Perhaps the simplest of the gumbos, but a hearty one and a classic combination. If you can't find andouille, use a local smoked sausage or kielbasa or whatever smoked sausage you like. This one's easy to knock off quickly for a great evening's meal.
1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4 - 6 cloves garlic, minced
4 quarts chicken stock
2 teaspoons Creole seasoning, or to taste
Salt and freshly ground black pepper to taste
1 large (large) bag of frozen okra,cut
6 large boneless chicken breast
2 pounds andouille or smoked sausage, cut into 1/2" pieces
1 bunch scallions (green onions), tops only, chopped
2/3 cup fresh chopped parsley
Filé powder to taste

Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.

In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.

Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.

Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.

Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls.

Accompany with a good beer and lots of hot, crispy French bread.
YIELD: About 12 entrée sized servings.


SEAFOOD GUMBO

 

Seafood gumbo. It ain't a recipe, it's dozens, if not hundreds, of recipes. There are so many different ways to make this dish, and it is made in so many different ways by so many Louisiana cooks and chefs, that it's almost futile to list one recipe here.

I'm going to list a few, but please by no means think these are definitive. They're good gumbos, and good places to start off. As you learn more about Creole cuisine, feel free to experiment with different combinations of seafood, roux or no roux, filé or no filé, okra or no okra, tomatoes or no tomatoes (I don't like tomatoes in my gumbo, me ... but lots of Louisianians do). Just remember ... you CANNOT have a good seafood gumbo without a good seafood stock.

Don't use water,

Remember to use a non-reactive (non-cast iron) pot for any gumbo (or any dish, for that matter) that includes okra or tomatoes, as they will discolor.

These recipes can be cut in half if you don't want to feed an army.

Do NOT under any circumstances use Imitation Crabmeat, or surimi, (ugh) in any of these crab gumbo dishes. If you tried that in Louisiana, you'd be shot on sight. If you try it elsewhere ... I'll know. And I'll come into your dreams and haunt you and you'll be devoured by alligators.



Seafood Gumbo #1

This gumbo uses a very small amount of roux, so that it remains light. You may even omit it if you like, and thicken the gumbo with filé powder only.
1/2 cup oil
1/2 cup flour
2 medium onions, diced
2 green bell peppers, diced
3 ribs celery, finely diced
4 tomatoes (or 8 Roma tomatoes), seeded and diced
1 cup tomato purée
2 pounds okra, chopped
4 quarts shrimp stock, crab stock or fish stock
1 tablespoon Creole seasoning blend
1 teaspoon dried thyme leaves
2 bay leaves
Salt and freshly ground black pepper to taste
2 pounds medium shrimp, peeled and deveined
2 dozen oysters, freshly shucked, liquor reserved

4 blue crabs, cleaned (optional)
1 pound fresh lump crabmeat, picked over for shells and cartilage
2 teaspoons filé powder
8 cups cooked long-grain white rice

In a large, heavy pot, heat the oil and add the flour. Stir constantly until a light brown roux is formed, then add the onions, bell pepper, celery and garlic. Sauté until the onions become translucent and the vegetables are tender.

Add the tomatoes and tomato purée, and cook over medium heat for 10 minutes.

Add the seasonings, and about 1/2 teaspoon each of salt and pepper, and continue to cook another 10 minutes.

Add the okra, and cook for another 10 minutes, then add the stock. Bring to a boil, then reduce heat to simmer and cook another 30 minutes.

(If you wish a more rustic gumbo, you may add whole blue crabs. Remove the hard top shell from the crabs (reserving for stuffed crabs or for shellfish stock), and break each crab in two down the middle. Remove the claws.

Add to the stock.) With the gumbo on very low heat, add the shrimp 10 minutes before serving, the oysters and oyster liquor 5 minutes before serving, and the crabmeat just before serving (don't cook the crabmeat, just stir until it is heated through).
Taste and correct seasonings.

Add the filé powder to the gumbo if you don't intend to store leftovers (reheated filé becomes stringy) by mixing it with about a cup of the gumbo, then returning it to the pot. If you don't plan to finish the entire pot when you make it, sprinkle a little filé powder on each individual serving.

Place about 2/3 cup of rice in each bowl and ladle the gumbo over and around it.
Serve with plenty of french bread and good beer or white wine.
YIELD: About 10-12 entrée servings or 20-24 appetizer servings (omit hard shell crabs if serving cups of gumbo as an appetizer).



Simple Shrimp and Crab Gumbo

1/2 cup oil
1/2 cup flour
1 large onion, chopped
1 bell pepper, chopped
3 ribs celery, chopped
4 cloves garlic, minced
1 gallon shrimp stock
Salt, freshly ground black pepper and cayenne pepper to taste
1 pound shrimp, peeled and deveined
1 pound fresh lump crabmeat, picked over
1 pint fresh oysters with oyster liquor reserved

Cooked white rice

Heat the oil in a large heavy pot and add the flour. Cook the roux, stirring constantly, to a light brown if you want it Creole-style, and to a dark, almost milk chocolate color if you want it Cajun-style. Just before the roux reaches the proper color, add the vegetables and stir like hell, being careful not to spatter yourself.

When the vegetables are tender, add the stock, salt, and peppers. Stir until the roux is dissolved, and simmer over low heat for one hour.

Add the seafood about 5 minutes before serving, and cook over low heat just until the shrimp turn pink. Serve over rice.
YIELD: 10-12 servings.


Oyster Gumbo

1/2 cup oil
1/2 cup flour
2 cups chopped onions
2 cups chopped green bell pepper
1 cup chopped celery
2 cloves garlic, minced
1 gallon fish stock or shrimp stock
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon cayenne pepper, or to taste
2 bay leaves
1/2 cup chopped fresh parsley
1 pound medium shrimp, peeled and deveined
3 pints fresh oysters, with their liquor
Filé powder to taste
6 cups cooked long-grain white rice

Heat the oil in a large pot, add the flour, and cook the roux, stirring constantly, until it is a deep reddish-brown.

Add the onion, bell pepper, celery and garlic.

Cook, stirring constantly, until vegetables are tender.

Add stock, seasonings and parsley. Bring to a boil, then lower heat and simmer for 30 minutes over low heat.

Add the shrimp, oysteres and oyster liquor. Cook for 5 more minutes, just until the shrimp turn pink.

Place 1/2 cup cooked rice in a shallow bowl, and ladle gumbo over and around it. Sprinkle filé on each serving to taste. YIELD: 12 servings.


Turkey Gumbo

Folks ... what ya do with ya leftover turkey carcass is to make a gumbo.
It's fabulous.

Sure, make turkey sandwiches, turkey whatevers, but reserve a pound or so of turkey meat and the bones/carcass and make this. You won't regret it. And maybe, the two-days-after-Thanksgiving dinner of gumbo might just become a tradition in your household.

6 quarts turkey stock, made from your leftover turkey carcass
1 cup flour
1 cup oil (but if you *really* want to be decadent, use bacon fat)
1 pound leftover turkey meat, white and/or dark, chopped into bite-sized pieces
1 pound andouille or smoked sausage
2 pounds okra, sliced
2 onions, chopped
1 bunch green onions with tops, chopped
2 bell peppers, chopped
5 ribs celery, chopped
several cloves garlic, minced
Creole seasoning to taste, OR black, white and cayenne peppers, to taste
Few dashes Tabasco, or to taste.
Salt and freshly ground black pepper, to taste

Steaming hot Louisiana long-grain rice Blend oil (or bacon fat) and flour thoroughly in a thick skillet and cook over medium-high to high heat, stirring
CONSTANTLY. BE VERY CAREFUL NOT TO BURN IT!! If you start to see lots of black specks in the roux, you've screwed it up.
Dump it out and start over.

Keep cooking and stirring until the roux gets darker and darker. It's best to use a very heavy bot or skillet for roux-making, especially cast iron. With a good cast iron Dutch oven or skillet, you can get a beautiful dark roux in only about 20 minutes. If you prefer a blond or medium roux, cut down on the amount of roux you use; dark roux does not have as much thickening effect since the starch is so thoroughy cooked.

You should turn the fire down or off as the roux nears the right color, because the heat from the pan will continue cooking it.

You can also add your onions, bell peppers and celery to the roux as it's near the end of cooking to arrest the cooking process and to soften the vegetables (I like to do it this way, and I recommend it).
KEEP STIRRING until the roux is relatively cool.

Add the roux to the stock. Slice the andouille or smoked sausage and brown, pouring off all the fat. Saute the onions, green onions, bell pepper and celery if you haven't already added them to the roux, and add to the stock.
Add the sausage.
Add the Creole seasoning (or ground peppers) to taste and stir.
Bring to a boil and immediately reduce to a simmer; let simmer for about 30 minutes.
Keep tasting and adjusting seasonings as needed.

Add the okra and cook another 30 minutes or so. Make sure that the "ropiness" or "stringiness" from the okra is gone, then add the parsley and the reserved turkey meat. Simmer for another 15 minutes, then add the shrimp. Give it another 5-6 minutes or so, until the shrimp are just done, turning pink. Be very careful not to overcook the shrimp; adding the shrimp should be the last step. Adjust seasonings, adding salt, pepper and perhaps Tabasco as needed.
Remember that gumbo shouldn't be too spicy hot.

If there is any fat on the surface of the gumbo, try to skim off as much of it as possible.

Serve generous amounts in bowls over hot rice. Sprinkle about 1/4-1/2 teaspoon of gumbo file' in your individual serving; just remember not to put it in the pot and cook it with the gumbo; it doesn't work, and will make the gumbo stringy.

u will slap your moma over this one..............hahahahahaha!!!!

< BR>

I SAVED THE BEST FOR LAST:
FRANK ENOS' BREAKFAST ROLLS
THEY ARE GREAT


2 pkgs yeast-dissolved in 2 1/2 cups lukewarm water
ADD:
1 yellow cake mix
3 eggs
1 tsp salt
1 Cup flour
1/3 c oil

when ingredients are well mixed,allow to stand for 10-15 minutes in warm place. add 5 1/4 cups flour.

mix well and knead until dough no longer feels tacky.

divide into 3 portions. roll each portion into a long rectangular shape to a thickness if 1/4 inch. spread with butter and sprinkle with brown sugar and cinnamon.

roll firmly forming a long roll. cut rolls 2 inches thick-place cinnamon rolls in a baking dish with 3 inch sides. leave 1/2 inch to rise.

when rolls have doubled in size, bake 30-35 min in 350 degree oven or until done and firm. leave in pan 1 minute to allow the juices to settle. turn onto wire rack. glaze with 1 cup XXX glaze. this makes a large batch


HANDY HINTS    Pam cooking spray will dry finger nail polish.
Cool whip will condition your hair in 15 min.
Mayonnaise will KILL LICE , it will also condition your hair.
Spike your hair (with Close-up tooth paste, it will also give it a tint).
Elmers Glue-paint on your face, allow it to dry, peel off and see the dead skin and blackheads, if any.
Shiny Hair-use brewed Lipton Tea.
Sunburn - empty a large jar of Nestea into your bath water.
Poison Oak - witch hazel relieves itching and speeds healing.
Minor burn - Colgate or Crest toothpaste.
Burn your tongue?  Put sugar on it!
Kitchen burns-cut fresh aloe vera leaf into slabs and tape moist side directly on burn overnight -stops pain fast and heals almost overnight!
Bee stings - meat tenderizer Chigger bite -
Preparation H Puffy eyes -
Paper cut - crazy glue or chap-stick
Stinky feet - Jell-O!!
Athletes feet - cornstarch
Fungus on toenails or fingernails - vapor rub
Kool aid to clean dishwasher pipes.
 Just put in the detergent section and run a cycle, it will also clean a toilet. Kool Aid can be used as a dye in paint, also Kool aid in Dannon plain yogurt as a finger paint, "your kids will love it and it won't hurt them if they eat it!"

Peanut butter - will get scratches out of CD's! Wipe off with a coffee filter paper.
Sticking bicycle chain - Pam no-stick cooking spray.  Pam will also remove paint, and grease from your hands!  Keep a can in your garage for your hubby.
Peanut butter will remove ink from the face of dolls.
When the doll clothes are hard to put on, sprinkle with corn starch and watch them slide on.
Heavy dandruff - pour on the vinegar!
Garlic odor on hands - rub stainless steel utensil over entire hand - No more odor!
Preserving a newspaper clipping - large bottle of club soda and 1/2 cup of milk of magnesia, soak for 20 min and let dry, will last for many years!
To keep goggles and glasses from fogging, coat with Colgate toothpaste.
Stay-Free Maxi Pads- clean window, floors, just stick to the palm of your hands and work!
 Can also be used a knee pad.
Pampers as an absorbent!
 Remove stains from the carpet with club soda, and a pamper to absorb.
 Wine stains, pour on the Morton salt and watch it absorb into the salt.
To remove wax - Take a paper towel and iron it over the wax stain, it will absorb into the towel.
Remove labels off glassware etc. rub with peanut butter!
Baked on food -fill container with water, get a bounce paper softener and the static from the bounce towel will cause baked on food to adhere to it. Soak overnight.  Also; you can use 2 Efferdent tablets, soak overnight!
Crayon on the wall - Colgate toothpaste and brush it!
Dirty grout - Listerine
Stains on clothes - Colgate
Grass stains - Karo Syrup Grease Stains- Coca Cola, it will also remove grease stains from the driveway overnight.  We know it will take corrosion from batteries!  (So will soda water, baking soda and ginger ale. etc.)
Sweat Stains - Efferdent, or vinegar
Use a Maxi-Pad in your cap as a sweat band!  (Of course I think I would staple this or pin it in .... you wouldn't want this to drop on the ground).
Fleas in your carpet?  20 Mule Team Borax- sprinkle and let stand for 24 hours.
To keep fresh flowers longer, add a little Clorox, or 2 Bayer aspirin, or just use 7-up instead of water

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Words of wisdom:
You need only two tools: WD-40 and duct tape.  If it doesn't move and it should, use WD-40.  If it moves and shouldn't, use the tape.



Red Beans and Rice with Smoked Sausage


1 pound dried red beans
1 1/2 pounds smoked sausage cut into chunks
1 ham hock
1 large onion chopped
salt to taste
1 clove garlic minced
1 teaspoon dried thyme
1 teaspoon freshly ground pepper
1/2 teaspoon sage
1/8 teaspoon cayenne pepper

Soak beans overnight in cold water. Drain. Add remaining ingredients to beans except salt and rice. Bring to boil over medium high heat. Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary (about 3 1/2 hours). Add salt to taste.
Discard ham bones. Remove about 1/4 cup of beans from mixture and mash to paste; return to Dutch oven and stir. Simmer 15 more minutes.
Serve over hot rice

Potato Soup
(Bennigan's Style)
1 3/4 ounces Ham base
2 quarts Chicken stock
8 ounces Yellow onion, dice
3 ounces Margarine
2 pounds Potatoes, bite size
(I love the yellow/gold potatoes)
1 1/2 teaspoons Black pepper
2 cups Milk
3 ounces Flour
3 ounces Margarine

Combine chicken stock in sauce pan with ham base. Stir until lumps are gone. In separate stock pot: melt first margarine measurement; add onion and sautee until transparent. Add potato bite size pieces and pepper. Add chicken stock mix and stir until well mixed. Bring mixture to a boil. In small pan, melt second margarine measure and add flour to create a roux. It should be light brown in color. When stock comes to a boil, add roux with a wire whisk. This will cause the soup to start thickening. Return to a boil. Slowly add the milk. If the soup is too thin, make additional roux and add it to the soup. If you need to do this, be sure to cook the roux until a tan color. This will get rid of the raw flour taste. If the soup is too thick, thin it out with more milk.

Thanks for drop'n by.....yall come back.... I am add'n each day..
Cajun - 12 Days Of Christmas...

Day 1
Dear Emile, Thanks for da bird in the Pear tree.  I fixed it las night with dirty rice an it was delicious.  I doan tink the Pear tree would grow in de swamp, so I swapped it for a Satsuma.
Day 2
Dear Emile, Your letter said you sent 2 turtle dove, but all I got was 2 scrawny pigeon.  Anyway, I mixed them with andouille and made some gumbo out of dem.
Day 3
Dear Emile, Why doan you sen me some crawfish?  I'm tired of eating dem darned bird.  I gave two of those prissy French chicken to Mrs. Fontenot over at Grand Chenier, and fed the tird one to my dog, Phideaux.  Mrs.Fontenot needed some sparring partners for her fighting rooster.
Day 4
Dear Emile, Mon Dieux!  I tole you no more of dem bird.  Deez four, what you call "calling bird" wuz so noisy you could hear dem all da' way to Lafayette.  I used they necks for my crab traps, and fed the rest of dem to the gators.
Day 5
Dear Emile, You finally sent something useful.  I liked dem golden rings, me.  I hocked dem at da' pawn shop in Sulphur and got enough money to fix the shaft on my shrimp boat, and to buy a round for da boys at the Raisin' Cane Lounge.   Merci Beaucoup!
Day 6
Dear Emile, Couchon!  Back to da birds, you coonass turkey!  Poor egg sucking Phideaux is scared to death ah dem six goose.  He try to eat they eggs and they pecked the heck out ah his snout.  Dem goose are damm good at eating cockroach around da' house, though.  I may stuff one ah dem goose with erster dressing to serve him on Christmas Day.
Day 7
Dear Emile, I'm gonna wring your fool neck next time I see you.  Ole Boudreaux, da mailman, is ready to kill you, too.  The crap from all dem bird is stinkin up his mailboat.  He afraid someone will slip on dat stuff and gonna sue him.  I let dem seven swan loose to swim on da bayou and some stupid duck hunter from Mississippi done blasted dem out da water.  Talk to you tomorrow.
Day 8
Dear Emile, Poor ole Boudreaux had to make 3 trips on his mailboat to deliver dem 8 maids-a-milking & der cows.  One of dem cows got spooked by da alligators and almost tipped over da boat.  I doan like dem shiftless maids, me.  I told dem to get to work gutting fish and sweeping my shack--but dey say it wasn't in their contract.  They probably tink they too good to skin all dem nutria I caught las night.
Day 9
Dear Emile, What you trying to do?  Boudreaux had to borrow da Cameron Ferry to carry these jumping twits you call lords-a-leaping across da bayou.  As soon as dey got here dey wanted a tea break and crumpets.  I doan know what dat means but I says, "Well la di da.  You get Chicory coffee or nuthin." Mon Dieux, Emile, what I'm gonna feed all these bozos?  They too snooty for fried nutria, and da cow ate up all my turnip green.
Day 10
Dear Emile, You got to be out of you mind.  If da mailman don't kill you, I will.  Today he deliver 10 half nekkid floozies from Bourbon Street.  Dey said they be ladies dancing" but they doan act like ladies in front of dem Limey sailing boys.  Dey almost left after one of them got bit by a water moccasin over by my out- house.  I had to butcher 2 cows to feed toute le monde (everybody) and get toilet paper rolls.  The Sears catalog wasn't good enough for dem hoity toity lords.  Talk at you tomorrow.
Day 11
Dear Emile, Where Y'at?  Cherio and pip pip.  You 11 Pipers Piping arrived today from the House of Blues, second lining as dey got off da boat.  We fixed stuffed goose and beef jumbalaya, finished da whiskey, and we're having a fais-do-do.  Da' new mailman drank a bottle of Jack Daniel, and he's having a good old time dancing with the floozies.  Da' old mailman done jump off the Moss Bluff Bridge yesterday, screaming you name.  If you happen to get a mysterious-looking, ticking package in da mail, don't open it.
Day 12
Dear Emile, Me I'm sorry to tell you--but I am not your true love anymore.  After the fais-do-do, I spent da night with Jacque, the head piper.  We decide to open a restaurant and gentlemen's club on the bayou.  The floozies--pardon me--ladies dancing can make $20 for a table dance, and the lords can be the waiters and valet park da boats.  Since da' maids have no more cows to milk, I trained dem to set my crab traps, watch my trotlines, and run my shrimping business.  We'll probably gross a million dollars next year.



Amish Friendship Bread MUST START WITH A STARTER:

Store on counter top...
Do Not Refrigerate!!!
Day 1- Do nothing...
Day 2-5: Mash bag 2 times during the day
Day 6 :add 1 cup of each           
flour ...
sugar...
milk...
seal bag ..
let out as much air as possible..mash throughly
Day7-9: Repeat day 2
Day 10: put into large bowl...
add 1 cup each
flour..
sugar..
milk...
stir throughly..
measure out 3 starters into ziplock bag....
give to a friend..
to remaining mix add
 3/4 cup oil....
 1/2 cup milk...
 3 eggs...
1 t. vanilla...
mix well...
preheat oven 350*.
to new bowl...
Add   
2 cups flour..
1 cup sugar..   
1 1/4 t.baking power...
2 t.cinnamon...   
1/2 t.salt..  
1/2 t. baking soda

and 1 large box of vanilla pudding mix.....

Add dry ingredients to mixture..mix well... spray with cooking oil or butter... coat the pans with cinnamon and sugar and pour mixture evenly into pans...sprinkle cinnamon and sugar on top...bake at 350* for 50 min or until done..


POTATO CHIP COOKIES

2 c brown sugar firmly packed
3/4 c margarine cream
add 2 eggs
1/3 cup milk
1 t. vanilla
2 3/4 c flour
1/2 t baking soda
MIX WELL
ADD LAST
1C CHOPPED PEACNS
1C potatoe chips broken
Drop by teaspooful onto ungreased cookie sheet--
bake 375* 10/12 min makes 7 dozen
I USE TO MAKE THOSE COOKIES ABOUT EVER WEEK , WHEN THE BOYS WERE LITTLE AND I WOULD MAKE THEM FOR VACATION BIBLE SCHOOL AT SHADY ACRES CHURCH OF CHRIST...JO ANN
~~~~~~~~~~~~~~~~~
PEANUT BRITTLE
2 CUPS WHITE SUGAR
1 CUP WATER
1 CUP WHITE KARO SYRUP
COOK TO SOLF BALL 236*
ADD 2 CUPS UNRASTED PEANUTS AND 1/2 KORSE SALT.
COOK TO 295* HARD BALL REMOVE FROM HEAT.
ADD 2 TEASPOON BAKNG SODA 1 TEASPOON VANILLA

"WORK FAST" STIR WELL AND POUR INTO WELL BUTTERED COOKIE PAN WITH SIDES....
DO NOT STIR OR SPREAD IT WELL FORM AND SPREAD..THAT IS WHAT MAKES IT CRISP...
COOL AS FAST AS YOU CAN.. I LIKE TO MAKE IT WHEN IT SNOWS AND SET IT OUT ON THE DECK...BREAK IN PIECES AND PUT IN TINS...ENJOY----JO ANN

~~~~~~~~~~~~~~~~~~~~~~~
PEANUT BUTTER FUDGE

4 cups sugar
1 2/3 c can milk (13 oz cans)
1/2 stick marg.

cook over low heat util soft ball 235* on candy thermometer if you are going to make candy oftern you need a good candy thermometer..... when it reaches 235* remove from heat and
add 1 20oz peanut butter- creamy or chunky (use good kind)
1 - 7 1/2 oz jar marshmallow cream
1 t. vanilla

MIX WELL   put in a 9 x 13 buttered pan...when cool cut in pieces..

I make this at Christmas abd put in pretty Christmas cup cake liners and nice tins for gifts... everyone looks forward to them and it is a joy to make.... Enjoy -
Jo Ann



Sugar Free Green Tomato Relish

2 cups chopped sweeet onions (4/5)
2 cups chopped cabbage-1 1/2 head
4 cups chopped green tomatoes - 6 or 8
1 cup green pepper( 1 pepper)
1 cup sweet red pepper( 1 pepper)
1 cup yellow pepper (1 pepper)
12 toes of garlic chopped
3 tablespoons of salt
1 cup spenda
(more if you want it sweeter,but be careful, add a little at a time)
2 cups white vinegar
2 cups water
2 tablespoons celery seed
2 teaspoons of crushed hot pepper flakes
1 small jar of pimentos(drained well)

Combine onions, cabbage, green tomatoes, green and red bell peppers and salt & pimentos. Put veggies in large pot and add sugar, vinegar, water, celery seed .

Cook for 40 - 45 minutes on a simmer, stirring frequently.(till tomatoes turn a light green almost white).
ALL OF THIS IS REALLY TO TASTE..IF YOU WANT HOTTER ADD .... OR NOT...
Pack into hot sterilized jars.
Makes: 6 to 10 pints.

My best friend grows tomatoes and i was so hungry for Green Tomato Relish but the only kind i could find was made with sugar... so i made my own... and using fresh green tomatoes is the best... Eat with any thing... beans to hot dogs..plus this is pretty and makes a great gift..enjoy.....
cjj

ICE CREAM IN A BAG


WHAT YOU NEED:

1 GALLON SIZE ZIPLOC PLASTIC BAG
ICE CUBES
6 TBSP. ROCK SALT
1/2 CUP MILK OR HALF & HALF
1/4 TEASPOON VANILLA
1 TBSP. SUGAR
1 PINT SIZE ZIPLOC PLASTIC BAG
~~~~~~~~~~~~~~~~~~~~~~
HOW TO MAKE IT:
1) Fill the large bag half full of ice and add the rock salt..Seal the bag.
2) Put milk or half and half and seal it.
3) Place the small bag inside the large one and seal again carefully.
4) Shake until mixture has ice cream consistency ( about 5 minutes)
5) Wipe off top of small bag, then open carefully and enjoy !

NOTE: As in all recipes, results can vary depending on humidity, conditions, etc. Please try recipe out before attemptimg in a group setting..This project is rated VERY EASY TO DO.....
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Mary Lynch












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