BAKED SHRIMP SCAMPI ©
INGREDIENTS:
3 to 4 large cloves garlic (crushed)
¼ cup butter, cubed
¼ cup extra-virgin olive oil
1 pound uncooked medium to large shrimp
¼ cup lemon juice
½ teaspoon ground black pepper
¼ teaspoon dried oregano (I use Puerto-Rican oregano)
½ cup grated parmesan cheese
¼ Cup dry bread crumbs
¼ cup minced fresh parsley
Hot cooked fettuccini, spaghetti, angel hair or other pasta
DIRECTIONS:
In a 10-inch ovenproof skillet, sauté garlic in butter and olive oil until tender. Stir in the shrimp, lemon juice, pepper and oregano. Cook and stir for 2-3 minutes or until shrimp turn pink. Sprinkle with dry bread crumbs then parsley then parmesan cheese. Broil 6-inches from heat 3-4 minutes or until topping turns golden brown. Serve over hot buttered pasta.
BAKED GARLIC ZUCHINNI ©
INGREDIENTS:
( 1 ) large or ( 2 ) medium zucchini squash ( wedge length wise into quarters )
( 1 ) large or ( 2 ) small garlic cloves ( crushed )
¼ cup margarine or butter
¼ cup dry bread crumbs
¼ cup extra virgin Olive Oil
½ to ¾ cup grated Parmesan cheese
Paprika (to taste)
Ground Black Pepper to taste
2 tablespoons dried parsley, crushed
DIRECTIONS:
Pre-heat oven to 400° F.
Combine the garlic, olive oil and margarine or butter. Cook on high setting in microwave (high) for 25 seconds. Place the wedged zucchini in a greased 13"x9" glass baking panF. Brush the garlic/margarine combination over zucchini.Sprinkle the Parmesan cheese over all. Sprinkle paprika and pepper over all. Sprinkle parsley and bread crumbs over all. Bake in pre-heated oven for 40 minutes or until golden brown.
CARAMEL FRUIT DIP
This creamy melt-in-your-mouth dip, served with assorted fruits, makes a refreshing accompaniment to a holiday cheese tray.
INGREDIENTS:
2 packages ( 8 ounces each ) cream cheese, softened
1 cup packed brown sugar
¼ cup caramel ice cream topping
Assorted fresh fruits such as watermelon, cantalope, black grapes, apple, rasberries, blackberries.
DIRECTIONS:
In a small mixing bowl, beat the cream cheese and brown sugar until smooth. Add caramel topping; beat until blended. Serve with fruit. Refrigerate leftovers.
CHICKEN POT PIE ©
INGREDIENTS:
2 cans condensed cream of chicken soup
½ cup milk
3 cups cooked diced or shredded chicken
2 packages (about 1 pound each) frozen mixed vegetables
1 tsp crushed dried thyme
3 frac13 cups flour
2 tsp baking soda
Pastry for double crust pie, each rolled out to about 14”x10”
1 egg, beaten
2 whole oregano leaves
DIRECTIONS:
Pre-heat oven to 425° F.
In a large mixing bowl, stir together soup and milk until smooth. Fold in chicken, vegetables and spices. Lightly grease a 13”x9” glass baking dish. Place one of the pie crust pasties in the bottom and sides of the glass baking dish. Pour chicken/vegetable mixture into glass baking dish. Place the additional pie crust over the top of mixture. Crimp the pastry edge to seal. Brush with beaten egg. Poke holes in top of pie to let steam escape.
Bale in pre-heated oven for 15 minutes, reduce heat to 350° F. and bake 30 minutes more. Remove from oven and let cool 10 minutes on a wire rack before cutting.
COWBOY PINTO BEANS ©
INGREDIENTS:
2 pounds dried pinto beans
½ pound leftover beef brisket or roast beef, shredded
3 slices crisp cooked bacon, crumbled
½ cup chopped celery
1 large yellow onion, chopped
1 bay leaf
2 TBSP tomato paste
1 tsp cummin
1 tsp chili powder
Black Pepper to taste
Water
DIRECTIONS:
Combine all ingredients in crock-pot. Cover with water to 2” above ingredients. Cook on HIGH 1 hour. Reduce heat to LOW and cook an additional 7 hours or until beans are tender.
Serve with cornbread and butter.
CREAM CHEESE ICE CREAM
INGREDIENTS:
5 cups half and half
2 ½ cups sugar
4 beaten eggs
3 - 8 ounce packages cream cheese, softened
1 tsp finely grated lemon peel
2 tsp lemon juice
2 tsp vanilla
DIRECTIONS:
In a large saucepan combine 3 cups of the half-and-half or light cream, the sugar, and eggs. Cook and stir over medium heat just until boiling. In a large mixing bowl beat cream cheese with an electric mixer until smooth; gradually beat in hot mixture. Cover and chill thoroughly.
Stir in remaining half-and-half, lemon peel, lemon juice, and vanilla. Freeze in a 4 or 6 quart ice cream freezer according to the directions. Ripen 4 hours. Garnish each serving with choice of fresh fruit, if desired. Makes about 3 quarts ྸ servings).
CRISPY OVER-FRIED FISH FILLETS ©
INGREDIENTS:
3 TBSP cornmeal
3 TBSP all purpose flour
3 TBSP dry unsalted unseasoned bread crumbs
1 tsp Paprika
½ tsp garlic powder
&frac18 tsp ground black pepper if not using lemon pepper
2 egg whites
Flour for lightly coating fish before dipping in egg wash
DIRECTIONS:
Preheat oven and cookie sheet with 3 TBSP olive oil and 1 TBSP margarine to 400° F or heat 3 TBSP Olive oil and 1 TBSP stick margarine in a heavy non-stick skillet until a drop of water when dropped in the hot oil dances. Blend dry ingredients together in a paper or plastic bag. Beat egg whites until lightly frothed. Lightly flour fish fillets. Dip fillets (one at a time) in egg wash. Coat fillets with ingredients in bag. Place fillets on the pre-heated cookie sheet or in pre-heated skillet. Cook 10 minutes on one side or until browned. Turn fish fillets and cook an additional 10 minutes until browned. Fish is done when it flakes with a fork.
I use this on all types of fish but salmon.
Please note there is NO SALT added to this. If salt is desired use ¼ tsp.
KEITHS BBQ CROCK-POT BEEF BRISKET ©
INGREDIENTS:
1 large Beef Brisket, 5 to 8 pounds, 95% fat trimmed off
2 tsp flour
½ tsp Garlic powder
1 medium yellow onion, diced
1 large garlic clove, crushed
½ tsp Black Pepper
1 heaping TBSP Paprika
1 TBSP liquid smoke
1 cup tap water
Homemade or prepared BBQ sauce
1 small green bell pepper (optional), diced
DIRECTIONS:
Pre-heat water and liquid smoke in crock-pot, on high, at least 15 minutes. Pre-heat a large heavy non-stick skillet and oil. Trim excess fat from bottom side of brisket. Rub into both sides of brisket the flour, paprika, garlic powder and black pepper. Brown brisket in pre-heated skillet and oil until crusty;
When browned and crusty on both sides, place roast into crock-pot. Place sliced and diced vegetables over brisket. Cover with lid. Cook covered on HIGH for one 1 hour. Turn crock-pot to LOW. Cook for an additional 7 hours. When brisket is done, remove all the juices, slice the brisket across the grain and return the sliced brisket to the crock-pot. Pour BB sauce over sliced meat, cover, cook on high and additional 30 minutes.
Reduce heat to low or warm. Serve on warm toasted buns or Hawaiian bread.
For a change of pace cook Yukon Gold potatoes along with the brisket, remove them when ready to slice the brisket. Make gravy from the juices in the crock-pot. (See Brisket Gravy recipe)
KEITHS BBQ BEANS and PORK SHANKS ©
INGREDIENTS:
1 pound dried great northern beans
½ pound dried lima beans
4 smoked pork shanks
1 medium yellow onion, diced
½ cup celery, diced
1 large garlic clove, crushed
Black Pepper to taste
Water
DIRECTIONS:
Add all ingredients to crock-pot. Cover to 1” above ingredients with water. Cook covered on HIGH for 1 hour;
Turn crock-pot to LOW. Cook for an additional 7 hours or until beans are tender.
Serve with cornbread and butter or bread and butter, honey and grape jelly.
KEITHS CROCK-POT ROAST BEEF ©
INGREDIENTS:
1 large Chuck or Rump Roast, 3 to 5 pounds I prefer Chuck Roast
6 large carrots halved then quartered lengthwise
6 Golden Yukon potatoes, peeled and quartered
1 large celery stalk, sliced
1 medium yellow onion, diced
1 large garlic clove, crushed
Black Pepper to taste
Paprika, to cover whole roast
2 TBSP olive oil
1 TBSP Stick Margarine
1 cup tap water
Flour, enough to lightly coat whole roast
DIRECTIONS:
Pre-heat water in crock-pot, on high, at least 15 minutes. Pre-heat a large heavy non-stick skillet and oil
Quarter carrots. Peel and quarter potatoes. Slice celery. Coarse chop onion. Lightly coat roast with flour. Sprinkle paprika over roast, rub in. Brown roast in pre-heated skillet and oil. When browned and crusty on both sides, place roast into crock-pot. Place slice and diced vegetables over roast. Cover with lid;
Cook covered on HIGH for 1 hour. Turn crock-pot to LOW. Cook for an additional 7 hours.
GRAVY:
Heat the oil that was used to brown the roast, in a heavy skillet, over high heat. Add enough flour to the heated oil until it looks like a thick paste, stirring constantly. When paste starts to bubble pour in the juices from the crock-pot, one-cup at a time, stirring constantly. Bring this mixture to a boil, reduce heat to medium low and simmer until thickened. When mixture is thickened, like a runny pudding, add black pepper to taste and one tablespoon of Kitchen Bouquet browning sauce. Stir the browning sauce in to make gravy a rich dark brown color. Serve over the hot mashed potatoes, carrots and roast beef.
Note: I use the leftovers to make roast beef skillet hash and/or hot roast beef sandwiches.
KEITHS CROCK-POT WHOLE CHICKEN ©
INGREDIENTS:
1 large frying or baking chicken, whole
3 large carrots, sliced
1 large celery stalk, sliced
1 medium yellow onion, diced
1 large garlic clove, crushed
Black Pepper to taste
Paprika, to cover whole chicken
1 TBSP olive oil
1 TBSP, butter or stick margarine
1 cup tap water
DIRECTIONS:
Add all ingredients to crock-pot. Cover to 1” above ingredients with water. Cook covered on HIGH for 1 hour. Turn crock-pot to LOW. Cook for an additional 7 hours or until beans are tender. When done, remove chicken from crock-pot, add 2 cups of bow-tie pasta and enough HOT water to cover. Turn crock-pot to HIGH and cook pasta until tender.
KEITHS CROCK-POT WHOLE CHICKEN ©
INGREDIENTS:
1 large frying or baking chicken, whole
3 large carrots, sliced
1 large celery stalk, sliced
1 medium yellow onion, diced
1 large garlic clove, crushed
Black Pepper to taste
Paprika, to cover whole chicken
1 TBSP olive oil
1 TBSP, butter or stick margarine
1 cup tap water
DIRECTIONS:
Add all ingredients to crock-pot. Cover to 1” above ingredients with water. Cook covered on HIGH for 1 hour. Turn crock-pot to LOW. Cook for an additional 7 hours or until beans are tender. When done, remove chicken from crock-pot, add 2 cups of bow-tie pasta and enough HOT water to cover. Turn crock-pot to HIGH and cook pasta until tender.
GREAT GRANDMA BROWNS FRIED CORN OFF THE COB ©
INGREDIENTS:
4 large boiled corn on the cob, cut off the cob
1 medium green or red sweet pepper, diced
½ yellow onion, diced
2 TBSP olive oil
2 TBSP stick margarine
Ground black pepper, to taste
1 teaspoon sweet paprika
1 teaspoon salt (optional)
1 TBSP dried parsley
DIRECTIONS:
Remove the corn from the cob. Over medium high heat the oil. When the oil is hot add the stick margarine, heat till melted. Add the diced sweet pepper and onion. Sauté until fork tender. Stir in ½ of the paprika. Stir in the corn making sure to coat all the kernels. Reduce heat to medium, Sauté until the corn lightly browns. If the corn starts getting dry add ½ teaspoon more stick margarine or olive oil. Reduce heat and simmer for 7 additional minutes. Sprinkle the rest of the paprika, pepper, optional salt and the dried parsley over corn. Stir thoroughly. Remove from heat. Cover with a tight lid until serving.
This was my Great Grandmother Brown's recipe. As far as we know it started with her Mother in Lebanon, MO where she lived in a one room log cabin with her husband, Belfield Brown, a Civil War Veteran and their 13 children, in the early to mid 1800's.
FRIED ZUCHINNI and/or GREEN TOMATOES ©
INGREDIENTS:
2 medium sized zucchini squash and/or 6 large green tomatoes, sliced into %frac18” slices
3 TBSP all-purpose flour
3 TBSP yellow corn meal
2 TBSP dry breadcrumbs
2 TBSP grated Parmesan cheese
Ground black pepper, to taste
1 tsp sweet paprika
1 tsp salt (optional)
1 tsp garlic powder or onion powder
2 egg whites, beaten to a light froth
Additional 3 TBSP flour
½ cup olive oil
2 TBSP butter or stick margarine
DIRECTIONS:
Wash dry and slice zucchini squash and/or tomatoes. Pre-heat oil and margarine in a heavy non-stick skillet over high heat. Mix all dry ingredients in a plastic or paper bag. Lightly flour vegetable slices with additional flour. Dip sliced, floured vegetables into egg wash coating thoroughly. Drop dipped vegetables into the dry mix;
Carefully place vegetable slices into heated oil/butter. Cook on one side till light golden brown, about 3 minutes. Turn and cook on other side till lightly golden brown, about 3 minutes. Remove from oil and place on a paper towel lined oven-proof platter. Keep fried vegetables hot in a pre-heated 250°F oven until all batches are cooked.
If I have any egg wash and coating left, I slice onions, dip and coat, and fry them until golden brown. Yummy onion rings.
HONEYED FRUIT SALAD
INGREDIENTS:
1 ½ cups pineapple chunks, drained
3 large ripe bananas
3 oranges, sliced
1 ½ cups black or red grapes
1 ½ cups honey dew melon chunks
1 ½ cups watermelon chunks
¾ cup plain non-fat yogurt
¾ cup fresh strawberries, sliced
¼ cup plus 2 TBSP honey
DIRECTIONS:
Combine all ingredients in large mixing bowl and let stand at least 20 minutes before serving.
Fruits of your liking can be substituted for those you do not care for.
FARMERS STYLE BEEF STEW ©
INGREDIENTS:
1 ½ pounds beef or pork stew meat, cut into 1” chunks
5 large carrots, cut into 1” chunks
2 medium zucchini squash, quartered lengthwise and cut into 1” chunks
5 medium size potatoes, quartered lengthwise and cut into 1” chunks
1 medium size yellow onion, coarsely chopped
1 large garlic clove, crushed
½ tsp. Black Pepper
½ tsp. seasoning salt
1 heaping TBSP Paprika
1 cup hot water
2 TBSP A1 steak sauce
2 TBSp flour
DIRECTIONS:
Mix water and flour until smooth with no lumps. Pour in crock-pot and pre-heat. Pre-heat a large heavy non-stick skillet and oil. Trim excess fat from cooked meat and cut into chunks. Place meat into crock-pot. Place all other ingredients over top of meat. Cover with lid. Cook covered on HIGH for one (1) hour. Turn crock-pot to LOW. Cook for an additional 7 hours or until vegetables are for tender.
Options. Add cooked peas or whole kernal corn for a different flair.
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