Black-Eyed Peas (From my Garden)

Recipe By : .From my Garden SHOW #5508
Serving Size : 1 Preparation Time :0:00
Categories : From My Garden Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb dried black-eyed peas
1/2 stick butter
1 onion — coarsely cut
1 large shallot — quartered
3 cups water — (3 to 4)
1/4 green pepper — chopped
1 teaspoon salt
1/2 teaspoon fresh ground pepper

Soak peas overnight, drain, and let stand. In large skillet heat butter
and saute onion and shallot. Add peas. Mix well and cook about 8 minutes
. Pour mixture into large pot and add water to cover the peas. Bring to
a bowl and add the green pepper, salt and pepper. Lower heat and cook
for about 1 hour, until the peas are tender.

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Popularity: 3% [?]

I had a request for these so I thought I’d also post it to the group. This is
a delicious and easy recipe for baked beans that I make often during the
winter.

Baked Beans a la Crockpot

3 cups (1 1/2 lbs) beans (pea, navy, or great northern)
1 medium onion, chopped
1/2 cup catsup
1/2 cup brown sugar (dark or light works fine)
1 cup water
2 TBL dry mustard
2 TBL molasses
1 TBL salt
1 inch of fresh ginger, minced

Wash and sort beans. Cover with water and bring to a boil. Boil 2 minutes and
remove from heat. Let soak 1 hour. Bring to a boil again and then simmer
approx. 45 min or until cooked but not soft or mushy.

Drain beans. Put in the crockpot. Mix the rest of the ingredients together and
stir into the beans.

Turn on low and cook 10 – 12 hours. This is great dish to prepare the night
before and then turn on the pot when you leave for work in the morning. When
you come home at night dinner’s ready and the house smells great!

Popularity: 5% [?]

Chicken Soup With Tiny Meatballs

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds stewing chicken
4 cups water
2 1/2 teaspoons basil
1/2 pound sm. onions
1 bay leaf
1 clove garlic
5 carrots — sliced
Parsley and celery leaves
—meatballs—
1 cup beef — finely minced
1 egg
1 slice crumbly white bread
1/2 teaspoon salt
freshly ground black pepper

Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf an
d garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until c
hicken is tender. Remove chicken from pan. Cool and carefully skim fat from s
urface of soup. Bring soup to a boil and add onions, carrots, parsley and cele
ry, simmer gently for 10 minutes.

MEATBALLS:
Mix beef with egg, bread, salt and pepper. Form into small meatballs, add mea
tballs to soup and simmer for 35 minutes. Meanwhile, skim and bone the chicken
. Cut meat into small pieces. Garnish the soup with chicken and serve.

busted by sooz

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Popularity: 7% [?]

Bailey’s

Recipe By : JUDY ZEGKE
Serving Size : 1 Preparation Time :0:00
Categories : Drinks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 eggs
1 T. instant espresso powder
2 tsp. choc. syrup
2 tsp. vanilla
1 1/2 c. Irish whiskey
1/2 c. water
1 c. whipping cream
2 14 oz. cans Eagle brand milk.

Mix all ingridients in blender.

This tastes best if you let it age for a week. But you’d better hide it!!!
It is great.

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Popularity: 2% [?]

Title: Garden Salad Pizza
Categories: Pizza
Yield: 2 pizzas

1 c Chopped fresh ripe tomato
1/2 c Diced red onion
1/2 c Diced green bell pepper
1/2 c Diced red bell pepper
1/4 c Chopped green onion
1 tb Red wine vinegar
1 tb Olive oil
Salt to taste
Pepper to taste
8 oz Mozzarella cheese, grated

Put a pizza stone on the lowest rack of the oven. Preheat to 400′F.
(If you use a metal pan instead, do not preheat the pan.) Toss the
vegetables with oil and vinegar. Cover 2 12″ pizza shells with the
cheese (leaving a 1/4″ rim); sprinkle the vegetable mixture over the
cheese. Slide the pizzas onto the pizza stone. Bake for 15 minutes,
or until the crust is golden brown. MAKES 2 MEDIUM PIZZAS, 8 SLICES
EACH.

Per slice: 177 calories, 21 grams carbohydrates, 6 grams protein, 1
gram fiber, 7.6 grams fat (2 grams saturated) 268 milligrams sodium.

MMMMM

Popularity: 3% [?]

CREAM SAUCE FOR GAME HENS – GREAT CHEFS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Drippings, from game
— hens as they are
— broiled
1/4 c Wine, white
1 t Shallots, minced
1 t Garlic, minced
1 t Onions, green, minced
1/4 c Cream
4 tb Butter

Reduce the drippings from the hens for 5 minutes
over high heat. After five minutes, discard any fat
that’s in the pan and add wine to deglaze. Scrape up
any little bits adhering to the pan. Reduce for a
minute or two.

Add cream, shallots, garlic, and green onion.
Cook for two minutes more then remove the pan from the
heat.

Off the heat, swirl in butter to finish the sauce.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Gunter Preuss, Versailles Restaurant,
New Orleans

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Popularity: 4% [?]

Cherry Pound Cake

Recipe By : Margaret Davis – From her own cookbook
Serving Size : 24 Preparation Time :0:30
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups sugar
1/2 cup shortening
1 cup butter
5 eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons cherry flavoring
1 cup milk
1/2 cup cherries in juice — chopped

Cream sugar, shortening and butter; add eggs, one at a time. Add flour,
baking powder, salt, and cherry flavoring alternately with milk. Beat until
creamy. Stir in cherries. Bake in greased tube pan at 325 degrees for 1 hour
and then increase heat to 350 degrees for 30 minutes.

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NOTES : Cherry flavoring has been hard to find. I substitute juice from the
marachino cherries. I also add one tablespoon of vanilla to the recipe. -
John Setzler

Popularity: 3% [?]

GERMAN CHOCOLATE PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-G HENNINGSEN (DRKD50A)
1 package German sweet chocolate — 4 oz
1/4 cup Butter
12 ounces Evaporated milk
1 1/2 cups Sugar
3 tablespoons Cornstarch
1/8 teaspoon Salt
2 Eggs
1 teaspoon Vanilla extract
1 Unbaked deep dish pie shell
1 1/2 cups Coconut
1 cup Pecans — chopped

In a saucepan, combine chocolate and butter. Melt over low heat. Remove from
the heat and blend in milk; set aside. In a mixing bowl, combine sugar,
cornstarch and salt. Beat >> in eggs and vanilla. Blend in melted chocolate;
pour into pie shell. Cpombine coconut and pecans; sprinkle on top of pie. Bake
at 375 degrees for 45 mins. I have left outthe coconut on occasion when some
of my kids didn’t like it. Believe me, this disappears fast. Reformatted by
Elaine Radis

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Popularity: 6% [?]

Title: Old-time Meatloaf
Categories: Meats
Yield: 1 Servings

1 lb Shoulder beef
1/2 lb Stewing veal
1/4 lb Shoulder pork
2 Eggs, beaten
1 c Cracker or dry bread crumbs
Salt and pepper to taste
Sage or other seasonings

Put beef, veal and pork through food processor. Add
beaten eggs, dry bread crumbs, salt, pepper, sage or
other seasonings to taste. Mix and shape in a loaf.
Bake in a roast pan one hour at 375F. Source Heritage
Recipes Chatelaine.ch

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Popularity: 11% [?]

Ham Flannagan’s Va. Champ Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons Butter
2 To 3 jalepeno peppers — chped
2 To 4 cloves garlic — crushed
2 To 3 large onions — sliced
3 To 4 lb diced sirloin or
Fillet steak
Pinch oregano
Olive or peanut oil
1 1/2 To 2 oz chili powder
28 ounces Can tomatoes
3 1/2 To 4 1/2 c water — added as
Needed
Cayenne to taste
—–SECRET INGREDIENTS—–
A dollop of sherry wine
Blackstrap molasses — corn
Meal mush made into a paste
With water.
Salt/pepper to taste
Cumin powder
Worchestershire sauce

Saute peppers, garlic, and onion in butter. Add worchestershire sauce and cumin
to taste. In Dutch oven or large skillet, brown meat chunks along with oregano
and chili powder. Add first mixture (onions, etc), tomatoes, chili and water as
needed. Bring to a boil rapidly, while stirring constantly. Reduce heat to very
low while stirring, and add secret ingredients to taste. Add corn paste or
arrowroot to thicken if desired. Stir constantly and taste often.

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Popularity: 9% [?]