Recipes

To dress possum, remove entrails, head, and tail. Wash thoroughly inside and out. Save the liver. Cover with cold salted water (1 cup salt). Let stand overnight. Drain off salted water and rinse well with boiling water.

To make stuffing: Melt butter and add chopped onion. When onion begins to brown add chopped liver. Cook until liver is well gone.

Add bread crumbs, red pepper, and dash of Worcestershire sauce.

Mix in boiled egg, salt and add water to moisten. Stuff possum with mix and sew end closed. Roast possum until tender, baste with fat from roasting pan.

Baked Eggs On English Muffins

Ingredients - 12 Servings

1 can cream of celery soup
1 can cream of mushroom soup
2 cup sour cream
6 green onions, chopped
2 Tbsp Worcestershire sauce
3 cup dry Sherry
2 Tbsp Dijon mustard
1 small jar chopped pimiento, drained
3 tsp hot pepper sauce
2 tsp basil
2 tsp oregano

Eggs
12 extra large eggs
1 cup Parmesan cheese, grated
2 tsp paprika
6 English muffins, split, toasted, buttered

Method

Mix all ingredients up to Eggs and spread in a 9 x 13 x 2-inch baking dish. Begin toasting muffins. Break eggs into sauce and sprinkle with Parmesan and paprika.

Bake uncovered at 325 degrees until whites are set (about 25 minutes).

Lift each egg onto a muffin half and spoon sauce over top.

Easy Beef Stroganoff

Cooking & preparation time: 25 min

Ingredients - 4 Servings

1 lb beef round tip steaks, cut 1/8" to 1/4" thick
4 cups (5 oz) uncooked wide egg noodles
4 tsp vegetable oil, divided
1 clove garlic, crushed
1/4 tsp salt
1/4 tsp pepper
1/2 lb sliced mushrooms
1 pkg. (3/4 oz) brown gravy mix
1 cup cold water
1/4 cup dairy sour cream

Method

Cook noodles according to package directions; keep warm.
Meanwhile stack beef steaks; cut lengthwise in 1/2 and then crosswise into 1" wide strips. In large nonstick skillet, heat 2 tsp oil over medium-high heat until hot. Add beef and garlic (1/2 at a time) and stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook) Remove from skillet; season with salt and pepper.

In same skillet, cook mushrooms in remaining 2 tsp oil 2 minutes or until tender, stirring occasionally. Remove skillet from heat. Add gravy mix and water; blend well.

Return to heat; bring to a boil. Reduce heat to low; simmer 1 minute or until sauce is thickened, stirring frequently. Return beef; heat through. Serve over noodles; pass sour cream.

Chile Cornbread Pie

Ingredients

1 lb extra lean ground meat
1 cup chopped onion
1/2 cup chopped red bell pepper
2 cloves garlic chopped fine
1 15 oz can black beans drained and rinsed
1 15 oz oz can tomato sauce
1 28 oz can cut tomatoes
1 4oz can whole green chilis chopped (optional)
4 tbsp chili seasoning or 2 tbsp chili powder
1 tsp cumin
1 tbsp onion powder
1/2 tsp garlic powder
1/2 tsp salt.

Method

Preheat oven to 400 degrees. Brown meat in the D.O. Add onion and peppers and cook until limp. Drain, add remaining ingredients, bring to a boil, and simmer.

Place cornbread batter and bake at 400 degrees until browned on top.

Herbed Roast Chicken

Ingredients

1 Roasting chicken
1/4 cup butter or margarine
1 tablespoon fresh or dried rosemary
1/2 teaspoon salt
1/2 teaspoon green or black pepper corns paprika to your taste

Method

Rub the chicken with the butter. Put some inside chicken.

Make a spice bag, from cheese cloth, add the spices and tie bag with butcher's string. Insert into chicken.

Add paprika and ground pepper, salt. Bake in 12 inch Dutch oven at 350 degrees. Bake about 2 hours or until chicken reaches temperature of 165 degrees as measured by meat thermometer.

Baste often and rotate lid and oven 45 degrees every 15 minutes. Use your own judgement on how well done the chicken is. Leave top off for last 10 minutes.

Let it rest for about 5 min. and carve & enjoy You may wish to bake some carrots, small potatoes & onions with chicken.

Pasties

Ingredients

3 cups flour
1 cup suet, ground fine
1/4 cup lard
1 teaspoon salt
6-7 Tablespoons cold water
1 pound diced or cubed beef
1/2 pound diced or cubed pork
potatoes
turnips
onions
butter

Method

Blend lard into flour. Add suet, then cold water.

Roll dough out. Add half inch layer of finely chipped potatoes seasoned with salt and pepper. Then a thin layer of sliced turnips, then a very fine layer of chopped onion. Cover this with part of the beef and pork mixture, season again, adding parsley. Fold dough over, crimp edges. Slit top, put on a greased baking tray, and bake at 400 degrees F for 1 hour.

Chocolate Cream Slices

Ingredients (35 Servings)

Cake

2 Tbsp butter
flour or cocoa
3 oz unsweetened chocolate
3/4 cup unsalted butter, softened
1/2 cup sugar
4 eggs, separated
pinch salt
1/2 cup sifted all-purpose flour

Filling

1 1/2 cups
heavy cream
10 oz semisweet chocolate, chopped or broken into small chunks
4 Tbsp dark rum
1 tsp vanilla extract

Glaze

1 cup fine granulated sugar
1/3 cup water
7 oz semisweet chocolate, broken or chopped into small chunks

Method - Cake

Preheat the oven to 350 deg. F. With a pastry brush or paper towel, coat an 11x17 inch jelly- roll pan with the butter. This will seem like a lot; be very generous. Sprinkle the flour or cocoa over the butter and shake the pan to coat the butter fully. Tap the edge of the pan on a table to knock out the excess flour.

Melt the chocolate in a double boiler or a bowl over a pan of simmering water. Set aside to cool to lukewarm.

Beat the egg whites with a pinch of salt until the whites cling to the beater. Add 1/4 cup of the sugar and beat until the whites form stiff, unwavering peaks.

Cream the butter and the other 1/4 cup of the sugar until the mixture is light and fluffy. Add the melted chocolate and beat in the egg yolks one at a time.

With a rubber spatula, stir about 1/3 of the beaten eggwhites into the chocolate mixture, then pour the chocolate mixture over the rest of the whites. Sprinkle the flour lightly on top. Gently fold the mixture together until no white streaks remain.

Pour the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake in the middle of the oven for 15 to 18 minutes, or until the cake shrinks slightly away from the sides of the pan and a knife inserted in the middle comes out clean. It will still be very flat. Loosen the cake from the pan with a sharp knife around the sides and turn it out onto a rack to cool. (Put the rack over the pan and flip the whole thing over to keep the cake from breaking.)

Method - Filling

In a small heavy saucepan, combine the cream and chocolate and stir over medium heat until the chocolate dissolves. Then reduce the heat to very low and simmer, stirring constantly, until the mixture thickens to the consistency of a pudding. Pour it into a bowl and refrigerate for at least 1 hour.

When the mixture is very cold, pour in the rum and vanilla and beat with a whisk or beater until the filling is smooth and creamy and forms soft peaks when the beater is lifted. Do not overbeat or you will get butter. (If this should happen, don't despair; chocolate buttercream makes a perfectly fine filling.)

Cut the cake in half to make two layers, each 8 1/2 inches wide. Spead the filling over one layer and set the other layer on top. Smooth out the edges with a spatula. If one of the cake layers should break, use it on the bottom.

Refrigerate on a rack for about 1 hour.

Method - Glaze

In a small heavy saucepan, heat the sugar, water, and chocolate over medium heat, stirring constantly, until the sugar and chocolate are dissolved. Make sure the sugar is fully dissolved or you will get a grainy glaze. Cover the pan and let the glaze cool for about 20 minutes.

Set a jelly-roll pan on a table with one short edge propped up. Put the rack with the cake on something else so that it is suspended level over the pan but offset 2 inches, so that you can reach down into the lower pan with a spoon.

Hold the pan with the glaze about 2 inches over the cake and pour the glaze on the cake. Using a large spoon, scoop up the glaze that collects in the jelly-roll pan and put it back on the cake. Keep doing this until the glaze begins to stop flowing smoothly. You should end up with a thick, even layer of glaze on the cake.

Refrigerate the cake until the glaze is firm, 10 to 20 minutes.

Serve by cutting into 35 small equal pieces, 5 in each row across and 7 in each row down. For cutting, use a sharp knife that has been dipped in warm water and wiped off between slices. Keep refrigerated, but for maximum flavor, allow to come to room temperature before serving.

Notes

Fine granulated sugar is not the same thing as confectioner's sugar. Regular granulated sugar will work ok for the glaze, just make sure it is fully dissolved. You can avoid lots of chopping by using chocolate chips; one cup of chips equals about 6 oz.

Chocolate Fudge

Ingredients

2 cups sugar (granulated)
1 cup condensed milk (unsweetened!)
2 1/2 Tbsp butter
1/4 tsp salt
2 oz unsweetened chocolate (use Hershey's baking chocolate. Bakers chocolate does NOT work)
1 Tbsp corn syrup (light)
1 cup walnuts (chopped)
1 tsp vanilla extract
1 Tbsp rum

Method

Combine sugar, condensed milk, butter, salt, chocolate, and corn syrup in a heavy 3-quart saucepan. Heat slowly.

Stir until everything is melted. When the chocolate is melted thoroughly, beat with electric mixer until smooth.

Let cook to halfway between soft and medium ball stage (use candy thermometer if available).

Let cool until barely touchable. (due to heat)

Stir in chopped walnuts, vanilla, and rum. Beat the mixture until it starts to set.

When it starts to set, get it into an 8-inch square pan. (buttered, of course) If you wait to do this, you will eat it out of the saucepan.

Chocolate Chip Cheesecake

Ingredients

24 oz cream cheese, broken into pieces
4 eggs, separated
2 Tbsp vanilla extract (do not use artificial vanilla)
1 cup sour cream
1/4 cup brown sugar, or to taste
1 lb chocolate chips
1 lb graham cracker crumbs
1/2 cup butter, melted.

Method

Preheat the oven to 325 deg. F.
Prepare the batter: place the egg yolks in a food processor for 5 seconds, then add the cream cheese and beat until smooth. Add the brown sugar and vanilla and process for several minutes, or until the batter is very smooth. Add the sour cream, then beat the eggwhites and fold into the cheese mixture. Set aside.

Prepare the crust: soften butter and combine with graham cracker crumbs. Mix until fully blended, e.g. they will form a ball when squeezed in your hand or by a spoon. Pat the crust into the sides and bottom of a springform pan about 9 inches in diameter.

Spread a generous layer of chips on the bottom of the pan, and then pour the batter into the pan. Add another generous layer of chips to the top of the cake.

Place the filled pan into the preheated oven. Baking time will vary from about 30 minutes to 2 hours. Cooking time depends on whether you want a soft, gooey "New York" style cheesecake (shorter) to a fluffy "souffle"-like cheesecake (longer). The longer you cook it, the fluffier it gets.

When the cake starts to rise like a souffle, start checking to see if it is done. It will just about double in volume, and should not flow over the sides of the pan. If the cake shimmers like Jello when shaken, it is done. Alternatively, if a knife inserted comes out clean, the cake is overcooked: the knife should be very lightly coated with batter.

Cheese Steak Pizza

Preparation time: 30 Minutes

Ingredients - 4 Servings

1 lb. ground beef
1 small green or red bell pepper, cut into thin strps 1 small onion, thinly sliced, separated into rings 1 large (16 oz) Italian bread shell (approx. 12" diameter) 2 cups shredded low-moisture part-skim Mozarella cheese.

Method

Heat oven to 400 F. In large skillet, brown ground beefover medium heat 6 minutes. Add bell pepper and onion; cook 3 to 4 minutes or until beef is no longer pink and vegetables are crisp-tender. Season with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Place bread shell on baking sheet. Remove beef and vegetables from skillet with slotted spoon; arrange on top of bread shell. Sprinkle with cheese. Bake 8 to 10 minutes or until cheese is melted; cut into 8 wedges.

Beefy Chilli Mac

Cooking & preparation time: 30 min

Ingredients - 4 Servings

1 lb beef cubed steaks
1 Tbsp vegetable oil
1 medium onion, coarsely chopped
2 cans (14 1/2 oz each) chili-seasoned diced tomatoes, undrained.
1 1/2 cups uncooked rotini (spiral) pasta
1/2 cup water
1/2 cup shredded Cheddar cheese

Method

Cut beef steaks lengthwise into 1" wide strips and then crosswise into 1" pieces. Heat oil in Dutch oven over medium-high heat until hot. Add beef and onion; cook and stir 3 minutes.

Stir tomatoes, pasta and water into beef. Bring to a boil; reduce heat to low. Cover tightly and simmer 20 minutes or until pasta is tender. Sprinkle with cheese before serving.

Baked Brie

Ingredients - 12 Servings

1 lb Brie cheese
4 Tbsp (2 stick) butter
2 cup sliced almonds
1 loaf French bread

Method

Place Brie in attractive oven-proof dish. Pour butter over top and sprinkle with almonds.

Bake 15 minutes at 350 degrees.

Serve with sliced French bread or shredded wheat crackers.

Chocolate Cheesecake

Ingredients - Serves 16

CRUST

7 oz Amaretti (see note)
2 Tbsp granulated sugar
1 oz unsweetened chocolate (1 square)
5 Tbsp sweet butter

FILLING

6 oz semisweet chocolate
7 oz Amaretti
4 oz almond paste
1/3 cup Amaretto liqueur
1 1/2 lb cream cheese at room temperature
1/4 cup granulated sugar
4 eggs (large or extra-large)
1/2 cup heavy cream

Method - Crust

Butter the sides only (not the bottom) of a 9-inch spring-form pan (2 1/2-3 inches deep).

Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl.

Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don't wash the double boiler; you'll be using it again in a minute.)

Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer. Refrigerate while you prepare the filling.

Method - Filling

Adjust rack 1/3 up from the bottom of the oven and preheat to 350 deg. F.

Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool.

Break the Amaretti coarsely into a bowl and set aside.

Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed, and set aside.

Beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth again. Add the almond paste-Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth. Add the coarsely broken Amaretti and stir gently only to mix.

Turn into the prepared pan, pouring the mixture over the bottom crust. Rotate the pan gently to level the batter. (Don't worry if the mixture comes almost to the top; it won't run over.)

Bake 45 minutes. It will seem soft and not done, but don't bake any more; it will become firm when chilled. The top of the cake is supposed to look bumpy because of the large chunks of Amaretti.

Let cool completely at room temperature, then carefully remove the sides of the pan and refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight.

NOTES

Amaretti are Italian almond-flavored wafer cookies. They are usually sold in metal tins with the wafers wrapped in packages of two inside the tin. You can also buy Amarettini, which are the same flavor but much smaller and not individually wrapped. Since you're going to grind some of the wafers and break the others into chunks, it doesn't matter which size you start with. One brand is Amaretti di Saronna, Lazzaroni & Co.

Alligator Eggs

Ingredients - For 36 Pieces

36 large Jalapeno chilies, roasted, peeled
1/2 pound Cooked peeled and deveined, minced
2 teaspoons Mayonnaise
2 teaspoons Prepared chilli sauce
2 teaspoons Minced capers
2 teaspoons Minced green onions
2 teaspoons Minced fresh parsley
1/2 teaspoon Dijon mustard
1/2 teaspoon Horseradish
1/4 teaspoon Paprika salt & fresh ground oil
1 3/4 cups All purpose flour
3/4 cup Beer, room temp
2 Eggs, room temp
3 tablespoons Minced green onions
2 tablespoons Vegetable oil
1 1/2 tablespoons Catsup
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Fresh lemon juice
1 1/2 teaspoons Baking powder
1 1/2 teaspoons Salt
1 teaspoon Cayenne pepper

Method

Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on towels. Mix next 9 ingredients. Season filling with salt and pepper.

Spoon about 1 t into each chili (do not overstuff; chili should close).

Arrange chilies on baking sheet. Refrigerate. Heat 3/4 inch peanut oil in heavy large skillet to 350 degrees. Blend in remaining ingredients in large bowl. Dredge each chili in mixture, coating completely. Add chilies to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes. Drain on paper towels and serve.

Chinese Pork Strips

Ingredients - 4 Servings

1 lb lean pork, cut in strips
2 cup oriental stir-fry sauce or Teriyaki
2 red onion, peeled and sliced thinly
2 10-oz pkgs frozen pea pods, thawed
1 8-oz can mandarin oranges, drained
1 3-oz can chow mein noodles

Method

Quickly stir fry pork and onion about four minutes or until pork is no longer pink. Drain pea pods and oranges and add to pork. Serve over noodles.

Barbequed Ribs

Ingredients - 10 Servings

5 lbs country style ribs
1 bottle of your favorite barbeque sauce
2 tsp salt
1 tsp pepper
1 tsp barbeque spice
1 tsp dried leaf thyme, crumbled
1 tsp dried oregano, crumbled

Method

Mix together salt, pepper, barbeque spice, thyme and oregano and sprinkle half over ribs. Broil 5-8 minutes, turn, sprinkle remaining spices over the other side, and broil another 5-8 minutes.

Place broiled ribs in roasting pan with lid and pour barbeque sauce over ribs. Bake one hour at 300 degrees or longer at 250 degrees depending on your needs. This can also be made in your slow cooker. Just cook on low for 8-10 hours. The meat should be fall-from-the-bone tender.

Pasta With Clams

Ingredients - 4 Servings

8 oz fettuccine (or homemade noodles)
2 cans baby clams with broth
2 cup dry white wine
3 cup olive oil
1 Tbsp butter
2 tsp minced shallots
2 garlic cloves, minced
1 Tbsp chopped fresh parsley
2 tsp (1 tsp fresh) oregano
3 tsp dried red pepper flakes

Method

Cook noodles or fettuccine in boiling salted water with one tablespoon olive oil added, until slightly firm but cooked (al dente). Saute shallots and cloves in oil and butter. Add clam broth and wine, dried herbs and pepper flakes. Simmer about 10 minutes or until slightly reduced. Add clams and fresh herbs (parsley and/or oregano) Toss with warm pasta. Add freshly grated Parmesan cheese if desired and toss again. Serves four.

Mushroom Stuffed Burgers

Ingredients - 4 Servings

1 beaten egg
1/4 cup fine dry bread crumbs
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
Dash pepper
1 pound lean ground beef
1/4 cup chopped canned mushrooms
4 slices American cheese
4 buns

Method

1. In a mixing bowl, combine the egg, bread crumbs, onion, ketchup, Worcestershire sauce and pepper.

2. Add ground beef and mix well.

3. Shape beef into eight 4-inch-round patties (1/4 inch thick). Spoon 1 tablespoon chopped mushrooms in the center of 4 of the patties. Top with remaining meat patties. Press to seal edges.

4. Grill the meat over medium coals for 14 to 16 minutes or till medium doneness, turning once. (Or place on the rack of a broiler pan and broil 4 to 5 inches from heat for 14 to 16 minutes, turning once). Top with cheese.

5. Serve on buns and top as you like.

Chicken Bundles

Ingredients

4 chicken breast halves, skinned and boned
2 medium potatoes, thinly sliced, or 3/4 pound new potatoes or sliced potatoes (precooked 5 minutes)
1 medium zucchini cut into 1/2-inch slices
2 medium carrots, thinly sliced
1 1/2 cups whole mushrooms
1 medium onion, thinly sliced
Salt and pepper
1 cup apple juice or cider
1/2 cup apricot preserves, melted (optional)

Method

1. Place each chicken breast on an 18-inch square piece of heavy-duty foil.

2. Divide all vegetables among foil packages and season with some salt and pepper. Drizzle with apple juice. Seal foil well, leaving room for steam.

3. Place directly over medium-hot coals. Grill for 20 to 25 minutes, turning once, till chicken is done and vegetables are tender. Open packets to serve. Drizzle with preserves, if you like. Makes 4 servings.
Picnic hint: Assemble chicken-filled packets at home and transport them in a cooler with ice. To melt preserves, place in a heavy-duty plastic container and set it in the sun on your car's dash or back window. Or place in metal bowl off to the side on the grill till melted.

Teriyaki Beef

Ingredients - 2 Servings

1 lb. thin sliced (1/4") loin of beef 1 cup Diamond soy sauce 1/2 cup hot water 2 oz. fresh ginger root, pounded 1 head garlic, pounded 1 juice of local lime 2 oz. sherry wine 1/2 cup white sugar 2 oz. green onion, chopped

Method

Dilute soy sauce with hot water, then add ginger, garlic, lime juice, sherry, sugar, and green onion. Mix well. add the beef and allow to marinate for one hour. Remove beef, allow to drain and saute in a frying pan for 4 - 5 minutes. Heat the marinade in a separate pan and thicken with cornstarch paste (add 1 tablespoon cornstarch and two tablespoons cold water, mix together to a paste mixture). Pour over the beef. Serve hot with steamed rice.

Continental Chop Suey

Ingredients

1 lb. chopped beef or chicken
1 15 oz. can chopped tomatoes
1 large green pepper cut up
2 ribs of celery cup up
1 onion, chopped
1 lb. box medium shell noodles, cooked
Salt & pepper to taste

Method

Cook noodles, and while noodles are cooking cook meat, drain any fat off. Then add vegetables, cook vegetables until tender.When vegetables are cooked to tender, put in tomatoes. When noodles are done add them to tomato mixture and mix until the noodles are coated..This is a good meal to make the night before, so all you have to do is heat it up and have it with a salad and some rolls and butter.

Lemon Mango Sorbet

Ingredients

1 quart of peeled mango slices 1 large can frozen Lemonade Mix 1 can (lemonade mix can) of water

Method

Combine ingredients in a blender or food processor and puree until very smooth.

Pour into your ice cream freezer, fit in the dasher and lid and churn.

Mine took about 15 minutes to freeze.

I suggest filling the outer portion of the freezer with ice in layers, adding salt between each. Follow directions for your freezer.

Peach Ice Cream

Ingredients

2 cups finely diced fresh peeled peaches
2 beaten egg yolks
2 cups milk
1 cup sugar
1 envelope unflavored gelatin
1/4 teaspoon salt
4 cups light cream
3/4 tablespoon vanilla

Method

Combine sugar and gelatin in a sauce pan, gradually stir in the milk. Cook the mixture over low heat stirring continuously until the gelatin is dissolved.

In a separate bowl, add about 1 cup of the hot mix into the beaten egg yolks. Once blended, add it back to the hot mix in your saucepan. Keep this cooking for another two or three minutes

Next add the light cream, salt and vanilla.

Finally, add the peaches, and mix again. Them pour the mix into your freezer and churn. I have been told this tastes great when served on the veranda, accompanied by a mint julep.

Strawberry Ice Cream

Ingredients - 6 Servings

1 1/2 pints strawberries, hulled
2 Tbsp. fresh orange juice
1 1/2 cups Marshmallow Fluff
1 cup 1% milk\2 tsp. orange liqueur(optional)

Method

In food processor, puree strawberries with orange juice.
Transfer to a bowl. Add Marshmallow Fluff and mix with a whisk until as smooth as possible. (The mixture will be a little lumpy; lumps will break down during stir-freezing.)

Add milk and orange liqueur, if using, and mix well. If necessary, chill until cold. Pour into canister of an ice cream maker and freeze according to manufacturer's instructions. Makes about 1 quart.

Watermelon Sorbet

Ingredients

6 cups watermelon heart, seeded.
1 large can frozen apple juice concentrate
Juice of two lemons

Method

The real mess is the watermelon itself. Slice it thin and remove the seeds. Then chunk it into cubes small enough to fit into a food processor. While you are working on the melon let a large can of apple juice concentrate thaw, completely.

Add the mellon and apple juice concentrate to the food processor slowly and puree. Add the lemon juice as you go.

Don't let the mixture liquefy to the point it loses it's texture. When it is mixed, put it in the freezer.

Rich Chocolate Ice Cream

Ingredients

1 cup light cream
2.5oz Semisweet or unsweetened chocolate
3 egg yolks
1/3 cup sugar
1 cup heavy cream

Method

Melt the chocolate in a double boiler with the light cream. Stir continuously until smooth and consistent.

In a separate heat resistant bowl, beat egg yolks with the sugar until they are thick and creamy.

Now add the chocolate mixture to the egg yolks and stir well.

Return the mix to the double boiler and gently whisk the mixture until it begins to thicken. Then take it off the heat and let it cool.

Lightly whip the heavy cream and fold it into the chocolate mixture.

Pour it into your ice cream freezer and churn.

Mushroom Butterflies

Ingredients - 6 Servings

1 1/4 lb White mushrooms
1/2 c Coarsely chopped shallots
2 t Finely chopped garlic
3 T Extra-virgin olive oil
Freshly ground black pepper, -to taste
1/3 c Coarsely chopped flat-leaf -parsley
1 T Coarsely chopped falt-leaf-parsley
2 t Finely grated lemon zest
12 oz Butterfly or bow-tie pasta,-uncooked
Coarsely grated Parmesan-cheese, for garnish (opt)

Method

For a delicate dinner or lunch pasta, try my mushroom sauce tossed with bow-tie or butterfly shapes. Try to use extra-virgin olive oil for flavor when cooking this dish, since there are so few ingredients. It's not necessary to season the pasta with salt if using Parmesan cheese, as it's a bit salty. And if you opt for the Parmesan, freshly grated is a must!

1. Trim mushroom stems and wipe caps clean with a paper towel. Slice lengthwise.

2. Toss mushrooms, shallots and garlic with oil in a large, heavy saucepan. Cook over medium-high heat, stirring, for 10 minutes. Season with pepper. Toss in 1/3 cup parsley and lemon zest. Cook 1 minute longer. Reserve, covered, on the stove.

3. Shortly before serving, cook the pasta in boiling, salted water, stirring once, 6-8 minutes or until AL DENTE. Drain, reserving 2 tablespoons of the cooking liquid. Toss pasta with mushrooms and reserved liquid; then toss with Parmesan and serve immediately, or serve the cheese alongside. Garnish with remaining tablespoon of chopped parsley.

Seafood-and-Vermicelli Salad

Ingredients - 6 Servings

12 ounces vermicelli, broken into 3-inch pieces
1 medium red onion, chopped (1/2 cup)
1 medium green pepper, chopped
1 tablespoon snipped fresh parsley
1 teaspoon celery seed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon snipped fresh chives
1/4 cup Italian salad dressing
1 cup mayonnaise or salad dressing
1 pound cooked shrimp, chopped, or two 8-ounce packages frozen crab-flavored, salad-style fish (also known as surimi or mock crab), or a combination of both
1 tablespoon lemon juice
Milk

Method

1. Cook vermicelli according to package directions. Drain and rinse with cold water. Drain off water.

2. In a very large bowl, combine vermicelli, onion, green pepper, parsley, celery seed, oregano and chives. Add Italian dressing. Toss to coat.

3. Add mayonnaise, shrimp or fish (cut up any large pieces), lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well to coat. Cover and chill for 2 to 24 hours. If necessary, stir in a little milk till pasta mixture is creamy.

Barbecued Baked Beans

Ingredients - 6 to 8 Servings

2 16-ounce cans pork and beans, drained
3/4 cup K.C. Masterpiece Barbecue Sauce
1/2 cup packed brown sugar
1 tart apple, peeled, cored and chopped
1/2 small onion, chopped
2 tablespoons golden raisins
3 strips bacon, halved

Method

1. In a 1 1/2-quart casserole, combine the drained pork and beans, barbecue sauce, brown sugar, apple, onion, and raisins. Arrange the strips of halved bacon over the top of the bean-and-apple mixture in the casserole.

2. Bake the bean mixture in the casserole, uncovered, in a 350 degree oven for 50 to 60 minutes or till the casserole is bubbly.

Spaghetti with Smoked Salmon Cream

Ingredients - 4 Servings

150 g/6 oz smoked salmon, cut into ½ inch strips
2 cups double cream
4 tbsp unsalted butter
3 tbsp snipped chives
1 tbsp dried dill
generous pinch oc cayenne pepper
450 g/1lb spaghetti

Method

Put the cream, butter and cayenne pepper in a saucepan, bring to the boil and simmer until the sauce is reduced by about a third. Stir in the chives and dill. Add the smoked salmon, mixing gently and heat through.

Boil the spaghetti according to package directions and drain well. Pour the salmon sauce over the cooked pasta. Toss and serve immediately.

Crunchy Bars

Ingredients

Approximately 43 saltine cracker squares
1 cup butter
1 cup Big Chief brown sugar, packed
12 oz. package of semi-sweet chocolate chips

Method

Heat oven to 400 F. Line 10 X 15 inch pan with foil. Arrange saltines in the foil-lined pan. In saucepan, melt butter and Big Chief brown sugar. Heat to boiling. Boil 3 minutes. Pour evenly over crackers. Bake about 7 minutes, watching carefully. Remove from oven. Immediately sprinkle with chocolate chips. Spread chips as they melt. Cool. Refrigerate until hard. Break into pieces. Store in refrigerator or freezer.

Pumpkin Pie Cake

Ingredients - 15 Servings

12 oz. can evaporated milk
29 oz. can pumpkin
3 eggs
1 cup Big Chief granulated sugar
1 tsp. cinnamon
1 tsp. salt
1 pkg. yellow cake mix
1 cup butter or margarine, melted
1 cup chopped nuts
Frozen whipped topping thawed

Method

Heat oven to 350 F. In large bowl, combine evaporated milk, pumpkin, eggs, sugar, cinnamon, and salt. Mix well. Pour mixture into greased 9 X 13 inch pan. Sprinkle with dry yellow cake mix. Drizzle with butter and sprinkle with nuts. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Serve with whipped topping.

Shrimp Skillet

Ingredients - 6 to 8 Servings

1 can frozen cream of shrimp soup
3/4 cup boiling water
2/3 cup instant rice
1 8-oz. pkg. frozen cleaned shrimp or 1 can shrimp, washed and drained
1/2 cup diced celery
1/2 cup diced green pepper
1/2 teaspoon salt
Dash of pepper
1/2 cup sliced, pitted ripe olives (optional)
1/4 cup toasted, slivered blanched almonds

Method

Place shrimp soup in skillet; add boiling water. Cover, bring to a boil. Stir in rice, shrimp, celery, green pepper, salt and pepper. Cover; bring to a boil. Cook for 10 minutes or until rice and shrimp are done.

Just before serving, add olives; sprinkle with toasted almonds.

Salmon in Red Wine

Ingredients - 4 Servings

4 x 175g/6oz slices of salmon fillet, cut on the slant
475 ml/16fl oz dry red wine (e.g. Beaujolais)
12 peeled white onions, 1 inch in diameter
12 button mushrooms
125 ml/4fl oz double cream
4 tbsp butter
1 tsp lemon juice
1 tsp Worcestershire sauce
1 bayleaf
1 tsp thyme
2 tbsp chopped parsley
flour
salt and freshly ground pepper

Method

Season the salmon with salt and pepper and dredge with flour, shaking to remove the excess. Heat the butter in a frying pan that has a lid and seal the salmon steaks quickly on both sides. Lift out and set aside, covered. In the butter remaining in the pan lightly brown the onions and mushrooms. Pour in the wine, add the bayleaf and thyme and bring to a simmer. Return the salmon, and any juices that may have collected to the pan, cover and simmer until the salmon is just tender, about 10 minutes. Remove the salmon to a warmed serving dish and keep warm.

Remove and discard the bayleaf and thyme. Add the cream and reduce it to coating consistency over a fairly high heat. Add the lemon juice and Worcestershire sauce. Pour the sauce over the salmon and sprinke with the parsley. Serve with boiled new potatoes.

About The Recipes

Please enjoy this selection of recipes gathered from the internet, for your gastronomic delight! This example command set file is designed to provide you with the opportunity to play with Commander, and to test it's capabilities. See also the Commander Help system (under the Help menu). The accompanying HTML source file ('Demo Command Set Src.html') is the file that this command set was created from. This file should provide you with a good example of how to put together your own Command Set files. If you are distributing the (free) Commander application, please ensure this Command Set is included as part of the complete package. Allan Udy Golden Micro Solutions Ltd support@golden.co.nz

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