1 1/2 c Sugar
3 Eggs
1 1/2 c Pecans
1 1/2 tsp Vanilla
3/4 c Flour
1 1/2 Sticks of butter
1 1/2 c Chocolate chips
2 Unbaked pie shells
Mix sugar and flour well with fork. Add eggs and melted butter and blend together. Add coursely chopped nuts, chocolate chips, vanilla and mix. Pour in pie shell. Bake 325 for 40-45 minutes.
Serves 6.
This is from the Kentucky Derby Museum Cookbook in "Lou-a-vull"! (If you are a native Louisvillian...that is how you pronounce it!)
1 stick butter
1 cup sugar
2 eggs, beaten
1/2 cups flour
pinch of salt
1 Teaspoon of vanilla *
1 cup chopped pecans
1 cup chocolate chips
1 9-inch pie shell, partially baked
( *I took the liberty of altering this recipe from the original that is published! I removed the alcoholic ingredient ~ which won't be missed!
Preheat oven to 350 F. Cream butter and sugar. Add beaten eggs, flour, salt, and vanilla. Add chocolate chips and nuts. Stir well. Pour into partially baked pie shell and bake for 30 minutes, or until center is set. Serve with whipped cream or vanilla ice cream.
3 lb Ready to Cook BroilerChicken Beef Shank Cross-cuts
2 tb Packed Dark Brown Sugar
12 c Water
1 tb Salt
1/4 ts Pepper
6 Slices Bacon,
56 oz (2 cns) Tomatoes
1 c Cubed Peeled Potatoes
2 c Coarsely Chopped Carrots
1 c Chopped Onion
1 c Chopped Celery
1 c Chopped GreenPepper 2 lb
1/4 ts Crushed Dried Red Pepper
4 ea Whole Cloves
1 ea Clove Garlic, Minced
1 ea Bay Leaf
4 ea Ears Of Fresh Corn
32 oz (2 cns) Butter Beans
10 oz Frozen Cut Okra
2/3 c Unbleached All-purpose Flour
In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper. Cover; cook til meat is tender, about 1 hour. Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones. Cube beef and chicken. Set aside. Cook bacon til crisp; drain, reserving drippings. Crumble bacon, set aside. To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1 hour, stirring often. Remove cloves and bay leaf. With knife, make cuts down center of each row of corn kernels and scrape off of cobs. Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour and reserved bacon drippings; stir into stew. Cook until stew thickens. Salt to taste. Garnish with parsley and serve hot with baking powder biscuits for a great meal. Yields 20 servings
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