As an interesting option, I have formulated the following 'Satanic Grace' to be said either before or after a meal, thus giving thanks to The Dark Forces of the Black Earth which have caused the food to be created in its many levels, providing a heightened sense of Indulgence, and sustaining The Magical Mindset.
{Reserve a black candle in the center of the table. Clasp hands in the Cornu joined position; i.e., entwine the fingers, raising the pinky and index fingers together. Trace a circle above the meal, and say:}
Thank You...
SATAN: Lord of Hellfire, by Thy Essence has this meal been prepared.
{Then give thanks to Oneself, or the host, who has brought the provisions forth. Raise Cornu with left hand and say:}
[* From My experience, I have found that indeed the dining experience becomes more pleasurable, and the meal becomes even more delicious by this practice.]
Themed Dining: The Total Dining Environment
Some examples:
* Mexican
* Chinese
* Japanese
* Italian {Roman}
Etc. Consult The Satanic Bible's Infernal Names for more demonic suggestions. This practice will provide for an exercise in The Imagination, and further promote a sense of tribalism amongst your pack.
Serves 6 to 8.
1 baguette cut in 1/2 -inch slices
1/2 cup crumbled goat cheese
2 cloves garlic, minced
2 shallots, minced
1/2 cup extra-virgin olive oil
1/2 cup assorted fresh herbs finely chopped (rosemary, parsley,
cilantro, dill and thyme are some that work well. You may
choose others and adjust the taste to your liking).
Place baguette slices on ungreased baking dish and bake for
10 minutes at 350 degrees. Meanwhile, place remaining ingredients
in a food processor and process until smooth. Remove baguette
slices from the oven and spread mixture on each slice. Return to
the oven and bake for another 10 - 15 minutes at 350 degrees.
6 - 8 beef fillets
1 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
2 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 pound fresh mushrooms, sliced
1/2 cup dry red wine (optional)
1 tsp. Worcestershire sauce
1 - 2 Tbsp. flour
1 cup beef broth
Rub fillets with salt, pepper and paprika. Heat skillet to
medium-high heat and cook fillets for 4 - 5 minutes per
side or until desired done-ness is achieved. Remove steaks and
place them on a plate and cover to keep them warm. Heat oil in
the skillet and saute' onion, garlic and mushrooms until tender.
Add wine, Worcestershire sauce, flour and beef broth and simmer
for several minutes until mixture thickens. Stir the mixture while
heating to keep the flour from forming lumps. Pour over fillets
and serve. If you prefer not to use alcohol in your cooking you may
omit it here and add 1/2 cup more beef broth instead.
Baby New Potatoes with Chive Vinaigrette
2 pounds baby new potatoes, washed thoroughly
1/3 cup olive oil
1/3 cup red wine vinegar
1 Tbsp. fresh chives
2 cloves garlic, minced
1/4 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
In a medium saucepan, boil potatoes until tender. Drain off water.
Combine olive oil, vinegar, chives, garlic, cumin, salt and pepper
in a cruet and shake well. Pour over potatoes just before serving.
3-oz. unsweetened chocolate
1/2 cup butter
1 5-oz. can evaporated milk
2 eggs, beaten
1 tsp. vanilla
2 cups sugar
2 Tbsp. flour
1 9-inch pie shell
In a saucepan, melt chocolate, add butter and melt. Add evaporated
milk, eggs, vanilla, sugar and flour and cook over medium heat for
5 minutes stirring constantly. Pour into pie shell and bake at 375
degrees for 20 - 25 minutes.
Baked Cheddar Potato Skins
3 medium baking potatoes
vegetable oil
seasoned salt
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled
sour cream
jalapenos
picante sauce
Preheat oven to 400 degrees.
Scrub potatoes thoroughly and rub skin with oil.
Bake for 1 hour or until done. Allow potatoes
to cool to touch. Cut in half lengthwise. Carefully
scoop out pulp, leaving 1/4 to 1/8 inch shells.
Cut skins in half crosswise and deep fry in hot oil
for 2 to 3 minutes or until lightly browned. Drain on
paper towels. Place skins on baking sheet. Sprinkle
with salt, cheese, and bacon. Place under broiler until
cheese melts. Serve with sour cream, jalapenos, and
picante sauce.
Black Bean Tortilla Wraps
Curried Shrimp Salad
Vegetable Corn Medley
Tomato-Basil Biscuits
Chocolate Delights
12 large burrito size tortillas
1 - 8 oz. package cream cheese, softened
1 cup sour cream
1 cup Monterey Jack cheese, shredded
1 cup cheddar cheese, shredded
1 - 15 oz. can black beans, rinsed and drained
1 package dry taco-seasoning mix
1/3 cup salsa
Combine all ingredients except tortillas and mix well. Spread a
thin layer of cheese mixture on each tortilla and roll each
tortilla up and place seam side down on a large plate. Chill
for at least an hour before slicing into 1 each pieces. Serve
with extra salsa. This starter is very tasty and so easy. The
end result is actually quite elegant and makes for a nice
presentation. You can add different types of beans for a different
flavor and appearance. Also feel free to add some sliced black or
green olives or jalapeno peppers for some zip. Make the
roll-ups a day in advance and keep them refrigerated until just
before you need them. Then simply slice the rolled tortillas into
the 1 inch thick pieces and arrange them on a serving platter with
a dish of salsa in the middle for dipping.
2 pounds shrimp. peeled and deveined
1 small onion, chopped
1 cup celery, chopped
1 cup mayonnaise
1 tsp. curry powder
2/3 cup mango chutney
1/3 cup sliced almonds
Steam shrimp until pink and allow to cool. Place cooled shrimp
in a large bowl and add onion and celery. Combine mayonnaise,
curry powder, and mango chutney and mix well. Add mayonnaise
mixture to shrimp and toss. Sprinkle with sliced almonds and serve
chilled. This dish would be great with some French bread or pita
pockets. Of course the Tomato-Basil biscuits featured below
would be even better. The chutney adds a nice flavor to the shrimp.
Vegetable Corn Medley
4 ears fresh corn or 10-oz. frozen corn thawed
2 small zucchini squash, diced
1 large fresh tomato, chopped
1 small onion, chopped
1 cucumber, seeded and diced
1 jalapeno pepper, seeded and chopped
1 red or yellow pepper, seeded and chopped
1/2 cup ranch dressing more or less to taste
1/2 cup mayonnaise more or less to taste
Salt and pepper to taste
Cut the cut corn from the ears if using fresh corn and place in a
large bowl. Add remaining ingredients and mix well. Chill before
serving. This dish is a great way to use up the last of those
summer veggies. Use fresh corn if you can find it.
Tomato-Basil Biscuits
1 large fresh tomato, chopped and then pressed on a paper towel
to absorb excess juice
1/4 cup fresh basil, chopped
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup butter, softened
3/4 cup milk
Pinch fresh ground pepper
Combine tomato and basil together. In separate bowl combine flour,
baking powder and salt. Add butter and milk and mix well. Add
tomato-basil mixture and a pinch of pepper and mix well. Drop
tablespoonfuls onto a greased baking sheet. Bake for 10 minutes
at 400 degrees or until golden brown. These biscuits are
wonderful. Make plenty because they will go fast.
3 Tbsp. butter
4-oz. unsweetened chocolate squares
3 eggs
1 and 2/3 cup sugar
1 tsp. vanilla
1 and 3/4 cup flour
2 tsp. baking powder
Dash of salt
1/3 cup nuts, chopped
1/3 cup confectioner's sugar
Combine butter and chocolate in a large glass bowl and melt in the
microwave. Beat eggs and add to chocolate mixture along with
granulated sugar and vanilla. Combine flour, baking powder, salt
and nuts and add to chocolate mixture. Stir mixture well. Roll
into 1 inch balls and roll in confectioner's sugar. Place on
greased cookie sheet and bake for 15 minutes at 325 degrees.
Allow to cool before serving.
Serves 6 to 8.
8 oz. blue cheese, crumbled
8 oz. cream cheese, softened
1 cup cheddar cheese, grated
8 oz. pineapple tidbits, drained
1/2 tsp. seasoned salt
1 Tbsp. Worcestershire sauce
1 cup pecans, chopped
1 cup fresh parsley, minced
Combine all ingredients, except parsley in a bowl and mix well.
Form into a ball shape and roll in minced parsley. Chill for
1 hour before serving with crackers. The blue cheese adds
interesting flavor to the traditional cheese ball. Also, rolling
the ball in parsley rather than nuts makes for an different
presentation.
1 London broil, about 2 to 3 pounds
1 Tbsp. fresh ground black pepper
3 cloves garlic, minced
1 tsp. red pepper
1 Tbsp. dried parsley
1 Tbsp. dried thyme
1 tsp. salt
1/4 cup olive oil
Brush steak with olive oil. Combine seasonings and rub on both
sides of the steak. Chill until ready to grill. Cook over medium
hot coals until desired doneness is achieved. We like our steak
medium rare but feel free to burn yours if you prefer. Slice the
steak in thin strips and serve with the juice from the meat. You
can let the steak marinate overnight with the pepper and spice
rub for a little extra flavor.
Parmesan Mashed Potatoes
3 - 4 pounds red potatoes, washed and quartered
1 tsp. salt
3 cloves garlic, minced
1/3 cup Fresh Parmesan cheese, grated
1/4 cup butter
1/4 cup cream
Salt and pepper to taste
Cook potatoes in salted water until tender. Drain off water.
Add garlic, cheese, butter, cream and salt and pepper and mash
potatoes until smooth. These potatoes are great. Some folks
swear by cooking the potatoes whole and then cutting them
before mashing. If you choose this method, you can check the
doneness by sticking the whole potatoes with a sharp knife.
You may also like to leave the skin on because it is supposed to
contain most of the vitamins and minerals.
1 - 9 inch refrigerated piecrust
4 cups fresh peaches, peeled and sliced
1/2 cup sugar
1/4 cup all purpose flour
1 tsp. cinnamon
Topping:
1/3 cup brown sugar
1 tsp. vanilla
1 tsp. cinnamon
2/3 cup all-purpose flour
1/2 cup butter
Combine peaches in a large bowl and mix well with sugar, flour
and cinnamon. Pour into the pie shell. Combine topping ingredients
until crumb mixture forms. Sprinkle over peaches. Bake at
375 degrees for 45 minutes. This dessert is as good as it is easy.
> 1 prepared pizza crust
> 1 cup fresh basil leaves
> 1/4 cup extra virgin olive oil
> 2 cloves garlic, minced
> Salt and pepper to taste
> 1 pint cherry tomatoes cut in half
> 1 cup mozzarella cheese, grated
> Combine basil leaves, olive oil, garlic, and salt and pepper in
> a blender and blend until smooth. Pour mixture over pizza crust,
> followed by the tomatoes and the cheese. Bake at 450 degrees just
> until cheese melts. Slice and serve. This starter is quick and easy
> and delicious. Use those fresh cherry tomatoes from your vines
> or chop up regular fresh tomatoes if you don't have the cherry ones.
> You can either cut the foccacia into pieces and serve it as a
> "stand-up and drink" starter or serve it as a sit down first course.
> 1 pound ground chicken or chicken breasts, diced
> 1 onion, diced
> 1 package prepared taco seasoning
> 1 head Romaine lettuce, chopped
> 2 tomatoes, chopped
> 1 cup black olives, sliced
> 1 cup black beans or kidney beans
> 1 avocado, diced
> 1 - 8 oz. bag tortilla chips
> 1 - 8 oz. jar Catalina dressing
> 2 cups Monterey Jack cheese, shredded
> Sour cream
> Jalapeno slices
> Salsa
> Cook ground chicken with taco seasoning according to package
> directions. Combine cooked and seasoned chicken with diced onion,
> lettuce, tomatoes, black olives, beans and avocado in a large bowl.
> Just before serving, pour tortilla chips on top of the salad
> followed by the dressing and cheese. Toss well. Use the sour cream,
> jalapeno slices and salsa for garnish if desired. As an
> alternative, you can prepare this with all the ingredients in
> separate bowls and then let your guests prepare their own
> individual taco salads. We had this dish this week and opted for
> the separate ingredient method. This allows your guests to
> customize their salad. It also allows you to keep leftovers for
> another meal without the lettuce and chips getting soggy.
> Jalapeno Cornbread
> 1 and 1/4 cups cornmeal
> 1 cup flour
> 1/4 cup sugar
> 1 Tbsp. baking powder
> 1/2 tsp. baking soda
> 1/2 tsp. salt
> 1 cup buttermilk
> 1 - 8 oz. can creamed corn
> 2 eggs
> 1/3 cup corn oil
> 2 jalapeno peppers, seeded and diced
> Preheat oven to 400 degrees. Combine all ingredients together in
> a large bowl. Mix lightly; batter should be a little lumpy. If too
> dry, add slightly more buttermilk; if too wet, slightly more
> cornmeal. Pour into a greased 12 x 8 baking dish and bake for
> 20 - 25 minutes. You may omit the jalapeno peppers if you prefer
> regular cornbread.
> 1 - 9 inch pie crust, fully baked
> 2 cups strawberries, sliced
> 2 cups rhubarb, peeled and diced
> Juice of 1 lemon and 1/2 Tbsp. of the zest
> 3 Tbsp. cornstarch
> 1/2 cup water
> 1 cup sugar
> 1/4 tsp. salt
> Whipped topping
> In a saucepan, place 1 cup of the strawberries, all of the rhubarb
> and 1 cup of sugar. Combine lemon juice, lemon zest, salt,
> cornstarch, and water and stir until cornstarch is dissolved. Add
> this to the saucepan with the fruit and sugar. Cook over medium
> heat until rhubarb is tender; remove from heat. Place the remaining
> strawberries in the pie shell and cover with mixture from the
> saucepan. Chill until ready to serve. Garnish with whipped topping.
> Rhubarb is an interesting ingredient. You will love this unique
> dessert.
8 medium thinly sliced unpeeled cucumbers
2 cups thinly sliced onion
1 Tbsp. pickling salt
2 cups sugar
1 clove garlic, minced
1/8 cup chopped fresh dill
2 Tbsp. celery seed
2 Tbsp. mustard seed
1 cup cider vinegar
Combine cucumbers and salt in large bowl and let stand for
30 minutes. Drain cucumbers well, add all remaining ingredients
and mix together. Pour mixture into clean, hot jars and cover with
very tight fitting lids. Refrigerate at least overnight to allow
flavors to blend. Can be stored for up to 3 months. Serve chilled.
Pickles actually make a tasty and refreshing starter. Many deli's
serve a big plate of pickles as a starter while you are looking over
the menu. You can supplement the pickles with an assortment of
cheese and crackers.
8 boneless chicken breasts
1/2 cup milk
1/2 cup flour
2 tsp. fresh ground pepper
2 tsp. salt
4 Tbsp. olive oil
1 cup chicken broth
4 tsp. Worcestershire sauce
1/2 cup fresh parsley, chopped
4 Tbsp. fresh lemon juice
Combine flour, salt and pepper on a plate. Pour milk into
shallow bowl. Dip each breast in milk and then coat with
flour mixture. Heat oil in large frying pan to high heat. Add
chicken breasts and cook for 5 minutes on each side until
golden brown and juices run clear. Remove chicken from pan.
Add broth and Worcestershire sauce to pan and cook for 3
minutes while stirring occasionally. Stir in lemon juice and then
add chicken to pan. Cover with parsley and allow to warm
for 2 to 3 minutes. Serve chicken with sauce from pan.
Baked Stuffed Acorn Squash
4 large acorn squash
butter or nonstick spray
salt and pepper
1 pound cooked sausage
2 cups sauteed onion
1/3 cup chopped walnuts
1/4 cup melted butter
Cut squash in half and remove seeds. Place squash cut side down in
shallow baking dish that has been coated with butter or nonstick
spray. Bake in 350 degree oven for 30 minutes. Turn over and
sprinkle with salt and pepper. Fill the squash halves with
equal measures of sausage and onion and then top with walnuts.
Drizzle with butter. Cook squash for an additional 20 minutes
at same temperature in oven.
2 prepared 15 oz. pie crusts
3 cups thinly sliced apples with peel
1/2 cup brown sugar
1 tsp. cinnamon
2 tsp. fresh lemon juice
2 Tbsp. flour
2 Tbsp. sugar
1/2 tsp. salt
1 tsp. vanilla
2 Tbsp. butter
Let pie crust stand at room temperature while preparing the other
ingredients. Combine apples, brown sugar, cinnamon and lemon
juice in pan. Add 2 Tbsp. water to allow easy mixing. Cook
over medium heat until mixture bubbles. Cover and continue cooking
over low heat for 10 minutes stirring occasionally.
Gradually add flour, sugar and salt to mixture and cook until the
mixture begins to thicken. Add in vanilla and butter and remove
mixture from heat. Spread out pie crusts on ungreased cookie sheet.
Spread apple mixture evenly on half of each crust. Fold over
other side of crust and press edges with a little warm water to
seal. Cut small slits in top of crust and bake at 375 degrees
for 30 minutes until crust is golden brown. Serve warm. These
turnovers will be a real hit. If you would like, cut the pie crusts
into smaller pieces and make individual turnovers. You can serve
these with ice cream or frozen yogurt.
Serves 6 to 8.
Appetizer
Cucumber Dip
1 cucumber, peeled, seeded and diced
1/2 cup sour cream
2 Tbsp. green onions, chopped
1 clove garlic, minced
2 Tbsp. fresh dill, chopped
1 tsp. lemon juice
Salt and pepper to taste
Combine all ingredients and mix well. Chill until ready to serve.
Serve with crackers. This starter is fresh and tasty.
8 dried red chiles
2 - 3 pounds pork loin cut into 1-inch pieces
1 large onion, chopped
2 cloves garlic, minced
2 Tbsp. vegetable oil
2 red potatoes, diced
2 tomatoes, diced
4 cups beef broth
2 Tbsp. brown sugar
1 tsp. cinnamon
1/2 tsp. ground cloves
2 Tbsp. apple cider vinegar
Place chiles in warm water for 10 - 15 minutes. Meanwhile, heat oil
in a large skillet and brown pork with onion and garlic. After
chilies have been sitting in the water until softened, remove tips
and seeds. Chop the chilies. Place beef broth in a blender and add
red chilies. Puree broth and chilies in the blender. Place beef broth
in a crock-pot followed by browned pork, onions and garlic. Add
potatoes, tomatoes, brown sugar, cinnamon, cloves and vinegar.
Cook for several hours until potatoes are tender. This stew is
somewhat spicy. If you do not like your food hot, reduce the
number of red chiles that you use in the stew. I recommend
that you use some chilies in the stew because they add a great flavor.
Corn Cakes with Black Bean Salsa
1/2 cup cornmeal
3/4 cup all-purpose flour
1 tsp. baking powder
1/4 cup Parmesan cheese
1 tsp. sugar
1/2 tsp. baking soda
1 cup buttermilk
2 Tbsp. butter, melted
1 egg
1 - 8 oz. can whole kernel corn, drained
Place first 6 ingredients in a large bowl and mix. Whisk together
buttermilk, butter, egg and corn. Add to dry ingredients and mix
thoroughly. Heat a non-stick skillet to medium-high heat. Ladle
mixture onto skillet creating 3 inch cakes. Cook until golden
brown; about 3 minutes per side. Serve with black bean salsa,
recipe to follow.
Black Bean Salsa
2 - 15 oz. cans black beans, drained
2 Roma tomatoes, diced
Juice of 1 lime
2 serrano chiles, diced
1/4 cup olive oil
2 Tbsp. balsamic vinegar
1/2 tsp. sugar
2 Tbsp. cilantro, minced
Combine all ingredients in a bowl and mix well. Make at
least a few hours ahead to allow flavors to blend.
Dessert
Butter Pecan Bars
2 eggs, beaten
1/2 cup butter, softened
1 and 1/3 cup flour
1 and 1/2 cups brown sugar
2 tsp. vanilla
2/3 cup pecans, chopped
Combine all ingredients and mix well. Pour into a
greased 13 x 9 inch baking pan and bake for 20 - 30 minutes
at 350 degrees. Allow to cool and cut into bars. You can
just tell by the ingredients that these are going to be good.
Grocery List
1 cucumber, peeled, seeded and diced
1/2 cup sour cream
2 Tbsp. green onions, chopped
3 cloves garlic, minced
2 Tbsp. fresh dill, chopped
1 tsp. lemon juice
8 dried red chilies
2 - 3 pounds pork loin cut into 1 inch pieces
1 large onion, chopped
2 Tbsp. vegetable oil
2 red potatoes, diced
2 tomatoes, diced
4 cups beef broth
2 Tbsp. brown sugar
1 tsp. cinnamon
1/2 tsp. ground cloves
2 Tbsp. apple cider vinegar
1/2 cup cornmeal
3/4 cup all-purpose flour
1 tsp. baking powder
1/4 cup Parmesan cheese
1 and 1/2 tsp. sugar
1/2 tsp. baking soda
1 cup buttermilk
1/2 cup and 2 Tbsp. butter
3 eggs
1 - 8 oz. can whole kernel corn, drained
2 - 15 oz cans black beans, drained
2 Roma tomatoes, diced
Juice of 1 lime
2 serrano chilies, diced
1/4 cup olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. cilantro, minced
1 and 1/3 cup flour
1 and 1/2 cups brown sugar
2 tsp. vanilla
2/3 cup pecans, chopped
Appetizer
Dried Beef and Cream Cheese Dip
2 - 8 oz. packages cream cheese, softened
1 - 5 oz. jar dried beef, finely chopped
1 clove garlic, minced
2/3 cup sour cream
2 Tbsp. green onions, chopped
2/3 cup pecans, chopped
Combine first 5 ingredients together and mix well. Place in a
baking dish and top with pecans. Bake at 350 degrees for 15
minutes. Serve warm with crackers. You can also serve this
starter in a chafing dish to keep the dip warm. You will love
the flavor and texture of this simple recipe.
Main Course
Chicken and Wild Rice Casserole
1 cup wild rice
1 cup water
1 Tbsp. butter
1 small onion, chopped
1 - 10 oz. can cream of chicken soup
1 - 10 oz. can cream of mushroom soup
1/2 cup milk
3 Tbsp. dry sherry
2 cups cooked chicken, cubed
4 slices bacon, crumbled
1 - 15 oz. jar marinated artichoke hearts, quartered
2 cups mozzarella cheese, shredded
1/4 cup fresh parsley, chopped
Heat 1 cup of water in a saucepan until boiling. Add rice and cook
until liquid is absorbed. Meanwhile, saute onion in butter until
tender. Combine soups, milk, sherry, chicken and bacon and mix well.
Add sauteed onion to chicken mixture. Place cooked wild rice on the
bottom of a greased 13 x 9 inch-baking pan. Place artichoke hearts on
top of the rice followed by chicken mixture. Sprinkle with cheese
and parsley and bake for 30 - 40 minutes at 350 degrees. This
casserole is very good if you like artichoke hearts. The nutty
flavor of the wild rice contrasts nicely with the tangy flavor of
the artichoke hearts. Take note...the artichoke hearts have a very strong flavor in
this dish. Unless you are a big fan of artichoke hearts, you may
want to limit the amount you add in this recipe. If you really
don't care for marinated artichoke hearts you may want to leave
them out altogether. This recipe is great with or without them.
Asparagus with Orange Sauce
2 pounds fresh asparagus, trimmed
1/3 cup orange juice
1 Tbsp. grated orange zest
1/4 cup butter
1/4 tsp. salt
Blanch asparagus by placing in a saucepan and covering asparagus
with water. Cook until crisp-tender. Drain off water. Combine
orange juice, orange zest, butter and salt in saucepan and heat
until thickened. Pour over asparagus and serve. We had this
recipe over the weekend and it was wonderful. You will love
the tart citrus accent to the rich asparagus flavor in this recipe.
Please don't overcook the asparagus!
Is your raw asparagus droopy? Have the stalks lost their snap?
Well, don't panic, just put the raw asparagus in a pot of very
cold water and let them soak for an hour or so. The snap will
quickly return.
1 cup light brown sugar
1 cup granulated sugar
1 cup butter, softened
2 eggs
3 and 1/3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
2 cup candied fruit
1 cup chopped pecans
1 Tbsp. sherry
Cream together sugars and butter. Add eggs and beat well. Combine
flour, salt and soda and slowly add to butter mixture stirring
constantly. Add fruit, nuts and sherry and mix well. Chill for
1 hour. Drop tablespoonfuls on a baking sheet. Bake at 325
degrees for 15 minutes. Who doesn't love candied fruit? Well, for
one...me. But candied fruit is a necessary evil that, like taxes,
just cannot be ignored and may even have some important historical
significance. More on candied fruit below.
Grocery List
2 - 8 oz. packages cream cheese, softened
1 - 5 oz. jar dried beef, finely chopped
1 clove garlic, minced
2/3 cup sour cream
2 Tbsp. green onions, chopped
2/3 cup pecans, chopped
1 cup wild rice
1 Tbsp. and 1 and 1/4 cup butter
1 small onion, chopped
1 - 10 oz. can cream of chicken soup
1 - 10 oz. can cream of mushroom soup
1/2 cup milk
3 Tbsp. dry sherry
2 cups cooked chicken, cubed
4 slices bacon, crumbled
1 - 15 oz. jar marinated artichoke hearts, quartered
2 cups mozzarella cheese, shredded
1/4 cup fresh parsley, chopped
2 pounds fresh asparagus, trimmed
1/3 cup orange juice
1 Tbsp. grated orange zest
1 cup light brown sugar
1 cup granulated sugar
2 eggs
3 and 1/3 cups all-purpose flour
1 tsp. baking soda
2 cup candied fruit
1 cup chopped pecans
1 Tbsp. sherry
Cheese Biscuits
Ingredients: 2 cups buttermilk baking mix
1/2 cup cold milk
1/2 cup shredded cheddar cheese
1/4 cup melted butter
1/2 teaspoon garlic powder
Preheat oven to 450 degrees.
Combine baking mix, milk, and cheese with
a wooden spoon until a soft dough forms.
Beat vigorously for 30 seconds. Drop by
heaping tablespoons onto ungreased baking
sheet; bake 8-10 minutes, until just golden.
Combine butter and garlic powder, brush over
warm biscuits before removing from baking
sheet. Serve warm. Makes 10 biscuits.
Serves 6 to 8.
4 ripe avocados
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1 Tbsp. lime juice
1/4 cup sherry
3 cups chicken broth
1 and 1/2 cups heavy cream
Salt and pepper to taste
Fresh parsley sprigs
Combine avocados jalapeno pepper; lime juice, sherry, and chicken
broth in a blender and puree. Stir in cream and sprinkle with salt
and pepper. Chill until ready to serve. Garnish with fresh parsley.
This dish is a little rich but very good.
1 pound ground round
1 onion, chopped
1 - 10 oz. can diced tomatoes
1 cup rice
1 cup water
1 package taco seasoning
1 and 1/2 cups lettuce, chopped
1 tomato, chopped
1 cup black olives, sliced
1 avocado, diced
2 cups Monterey Jack cheese, shredded
1 cup sour cream
Tortilla chips
Cook hamburger and onion together in a skillet until meat is
well done. Drain off fat. Add canned tomatoes, water, rice and
taco seasoning. Cook over medium heat until rice absorbs the
water. Remove from heat and add lettuce, tomato, black olives,
avocado, cheese and sour cream to the top of the hamburger and
rice. Serve with tortilla chips. This dish is a sort of hybrid
taco salad. The rice takes up much of the room that would
otherwise be occupied by tortilla chips so the end result
should be healthful.
1 - 9 inch pie shell
3 eggs
1 cup sugar
1/4 cup dark corn syrup
1/4 cup flour
1/2 cup butter
1/2 tsp. rum extract
1 - 8 oz. can crushed pineapple, drained
1/2 cup macadamia nuts, crushed
Cream together butter and sugar. Add eggs one at a time and
continue beating. Add corn syrup, flour, rum extract, pineapple
and nuts. Pour into pie shell and bake at 350 degrees for 40
minutes or until firm. Allow to cool before serving. This pie is
superb.
Serves 6 to 8.
2 celery stalks, chopped
2 carrots, chopped
1 onion, chopped
4 cups chicken broth
1/4 cup butter
1/2 cup wild rice
3 cups light cream
2 pints oysters with liquor
Salt and pepper to taste
Hot sauce to taste
Combine celery, carrots, onion, chicken broth, butter and wild rice
in a saucepan and simmer until vegetables are tender (about
40 minutes). Add cream, oysters, salt and pepper and hot sauce
and continue cooking until oysters start to curl around the edges.
Serve immediately. For those of you who may not know, the
liquor we refer to with the oysters in the ingredients is the juice
that the oysters come packed in. Oyster bisque is a traditional
favorite in this part of Virginia. There is nothing like going to
a cook-out on a cold night and eating hot oyster bisque outside
by a blazing fire.
6 - 8 salmon fillets (you can buy one large piece and cut it into
serving sizes)
2 Tbsp. blackening seasoning
2 tsp. fresh ground pepper
1 tsp. salt
1/3 cup fresh parsley, chopped
Combine blackening seasoning, pepper, salt and parsley. Coat each
salmon fillet with mixture. Spray a skillet with non-stick cooking
spray and cook fillets skin side down in very hot skillet until
flaky. Serve with pineapple salsa.
Pineapple Salsa
1 cup fresh pineapple, diced
1 - 2 serrano chilies, finely chopped
2 Tbsp. fresh cilantro, chopped
Juice of 1 lime
1 tsp. brown sugar
1 tsp. fresh mint, chopped
1/4 tsp. cumin
Combine all ingredients in a bowl and mix well. Serve over salmon
fillets. The spicy flavor of the blackened fish is nicely
complimented by the sweet/hot/tangy salsa.
Pea Salad
1 - 10 oz. package frozen sweet peas, thawed
1/4 cup onion, chopped
1/2 cup mayonnaise
1 Tbsp. sugar
1 Tbsp. red wine vinegar
3 oz. real bacon bits
1 cup cheddar cheese, shredded
Salt and pepper to taste
Combine all ingredients and mix well. Chill before serving. This
recipe is also a favorite around these parts.
Crust:
Filling:
Topping:
Combine crust ingredients together and mix until crumbly. Place
on the bottom of a 13 x 9 inch baking pan. Place filling ingredients
together in a saucepan and heat until mixture starts to thicken.
Pour over crumb mixture. Combine topping ingredients together
a sprinkle over raspberry mixture. Bake at 350 degrees for
45-50 minutes.
Chili-Cheese Dip
2 - 15 oz. cans chili
16 oz. cheddar cheese cut into chunks
1 - 15 oz. jar salsa
1/2 cup black olives, sliced
1 jalapeno pepper, seeded and finely diced or 2 Tbsp.
pickled peppers from a jar, diced
Combine chili and cheese in a saucepan and heat until cheese is
melted. Add the jar of salsa, black olives and peppers if desired.
Stir and serve warm with tortilla chips. Some people prefer
the chili without the beans for this recipe. We like beans and
would prefer to have a few in this recipe but the choice is up
to you. This starter is so easy that you will be tempted to feel
guilty from all of the compliments...don't. We use Velveeta
cheese because it is easy to melt. Once this dish is prepared
you can transfer it to a fondue pot or chafing dish to keep it
warm.
2 pounds beef round steak 1/2 inch thick and cut into
6 serving pieces
1/4 cup flour
2 Tbsp. vegetable oil
Salt and pepper to taste
1 - 15 oz. can diced tomatoes
2 stalks celery, diced
1 tsp. Worcestershire sauce
Coat beef with flour and salt and pepper. Brown in a large skillet;
add tomatoes, celery and Worcestershire sauce. Simmer for about
1 hour. Serve with hot rice, noodles or potatoes. The steak will
be moist and tender and very flavorful.
Grover's Old South Greens
4 cups water
2 pounds smoked ham hocks
2 pounds collard and mustard greens
salt and fresh ground pepper
cider vinegar and hot sauce to taste
Put ham hocks in large pot of water and bring to a boil. Cook
over medium to high heat for about 1 hour. Wash greens and
remove large, tough stems. Add greens to the water and ham hocks
and cook over medium heat for at least 3 hours. You can add more
greens as they cook down. Take out ham hocks and remove meat from
bone. Add meat back into the greens. Season greens with salt and
fresh ground pepper. Serve with cider vinegar and hot sauce to
allow your guests to prepare their own perfect greens. Stand
back and wait for compliments on your authentic Southern style.
The leftover greens are great, especially if you add some more
greens the next day....more on that below.
1 - 9 inch deep dish chocolate pie crust
4 - 8 oz. packages cream cheese, softened
4 eggs
1 and 1/2 cups sugar
1 tsp. vanilla
1/2 tsp. almond extract
2 cups sour cream
12 oz. chocolate chips, melted
Beat cream cheese together with eggs, slowly add sugar and
remaining 4 ingredients and mix well. Pour into piecrust and
bake at 350 degrees for about 1 hour. You may use a regular
deep dish piecrust instead of the chocolate if you prefer. If
you have some extra time and would like to make you own pie
crust, take 1 cup graham cracker crumbs (regular or
chocolate) crushed and combine with 4 Tbsp. melted butter and
4 Tbsp. sugar. Press into a 9 inch spring form pan to form the
crust.
Quick Berry Crunch
1/2 cup berry juice
1 1/2 Tablespoons quick-cooking tapioca
1/3 cup apple butter
1/8 cup fruit jam
1 cup flour
1 cup quick-cooking oatmeal
1/4 cup toasted wheat germ
1/4 teaspoon double-acting baking powder
1/4 teaspoon baking soda
3 cups berries
Preheat oven to 325 degrees. Mix berry juice and tapioca
in a medium-size bowl and let stand for 15 minutes.
In a small saucepan, heat apple butter and jam over low
flame until blended. Remove from heat. Mix flour, oats,
wheat germ, powder, and soda into jam mixture and stir
until well blended.
Place half the oat mixture into a greased 9" x 9" pan,
sprinkle berries over the oats, spread tapioca mixture
over the berries, and top with remaining oats-mixture.
Bake for 30 minutes or until topping is brown. Serve
warm with ice cream or whipped topping.
Serves 6 to 8.
6 - 8 cups salad greens Bibb lettuce, baby spinach, baby
romaine or radicchio combinations work well
1 and 1/2 cup oranges, seeded and chopped
1/4 cup black olives, sliced
1/4 cup Feta cheese, crumbled
Dressing
1/4 cup fresh orange juice
1/2 tsp. dry mustard
1 Tbsp. olive oil
1/4 cup red wine vinegar
1 garlic clove, minced
Salt and pepper to taste
Combine salad ingredients and toss. Combine dressing ingredients
and shake well. Pour over salad and toss just before serving. You
love this elegant salad.
1 Tbsp. olive oil
2 cloves garlic, minced
1 small onion, chopped
1 carrot, grated
2 small zucchini, diced
2 cups cabbage, shredded
2 cups chicken broth
1 - 15 oz. can diced tomatoes
1 - 15 oz. can cannelloni beans, drained
1 tsp. dried rosemary
1/2 tsp. dried basil
1/2 tsp. crushed red pepper
salt and pepper to taste
Heat olive oil in a large saucepan. Saute garlic, onion, carrot
and zucchini until tender. Add cabbage and continue cooking
until cabbage is tender. Add remaining ingredients and cook
over medium heat for 15 - 20 minutes. Sounds too easy to
be true, right? Well, this soup is as easy as it is delicious.
Sweet Potato Rolls
4 cups all-purpose flour
1 tsp. salt
2 Tbsp. baking powder
1 cup butter, cut into pieces
1 cup cooked, mashed sweet potato
1 cup buttermilk
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1 Tbsp. sugar
Combine flour, salt and baking powder. Add butter and mix until
crumbly. Add remaining ingredients and mix well. Place dough on a
floured surface and roll out to 1/2 inch thick. Cut rolls with round
cookie cutter and place on a greased cookie sheet. Bake at 400
degrees for about 15 minutes or until lightly browned. These little
goodies are very different but so good. The sweet potatoes add
a flavor and texture that is unique. You may want to make extra
because they will go fast.
1 - 9 inch prepared pastry crust
8 oz. cream cheese
2 Tbsp. Grande Mairner
1/4 cup sugar
4 cups of mixed sliced peaches, orange sections and strawberries
1/3 cup strawberry jelly
Remove piecrust from package and place in 9 inch tart pan
with removable bottom. Bake piecrust at 450 degrees
for 10 minutes or until golden brown. Allow crust to cool.
Combine cream cheese, sugar and Grand Manier in bowl. Mix
until completely blended. Spread cream cheese mixture over
baked piecrust. Melt jelly small pan. Arrange fruit evenly
over cream cheese mixture and top with melted jelly as a
glaze. Refrigerate at least 3 hours before serving. This light
dessert is the perfect way to end the light yet flavorful meal.
2 butternut squash, peeled, seeded and cubed
1 onion, peeled and chopped
2 cups chicken broth
1/4 cup butter
1/4 cup dry sherry
1 cup light cream
1/4 tsp. grated nutmeg
Salt and pepper to taste
Melt butter in saucepan and cook squash and onion until tender.
Place mixture in a blender or food processor and blend until
smooth. In a separate pan, combine chicken broth, cream, sherry
and salt and pepper. Add squash mixture and heat thoroughly.
Sprinkle nutmeg on top and serve warm.
1 pound sausage
2 cups chopped onion
1 and 1/2 cups chopped celery
5 cups crumbled cornbread
1 cup crumbs from white bread
2 eggs beaten
1 Tbsp. sage
1/4 cup melted butter
salt and pepper to taste
Saute sausage until cooked then remove from pan. Saute onions
and celery in small amount of sausage drippings and then drain.
Blend sausage, onions and celery together, add cornbread, white
bread, eggs, sage and salt and pepper. Fold in butter. Stuffing
can be cooked inside turkey or in a separate covered casserole.
If you do stuff the turkey with stuffing, make sure that you follow
the cooking directions for a stuffed turkey (it must be cooked
longer than an unstuffed turkey) and remove all of the stuffing
from the turkey as soon as the turkey is cooked.
Baked Pineapple Casserole
1 - 20 oz can crushed pineapple, with juice
2 eggs beaten
1 tsp. vanilla
1/8 cup butter
1/4 cup sugar
1 cup whitebread cubed
2 Tbsp. all-purpose flour
Mix sugar, flour, eggs and pineapple together. Saute bread in
melted butter until golden brown. Add bread to mixture. Place in
greased casserole dish and bake at 350 degrees for 35 minutes.
Frozen Cranberry Salad
1 - 16 oz. can cranberry sauce
1 - 20 oz. can crushed pineapple, drained
1 - 14 oz. can low fat sweetened condensed milk
1/4 cup lemon juice
2 cups whipped topping
1/4 cups pecans, chopped
Combine all ingredients except nuts in a large bowl. Spread
out in baking dish. Top with nuts and freeze. Remove from
freezer 20 minutes before serving. Cut into squares.
Broccoli Casserole
2 heads fresh broccoli or
3 - 16 oz. packages of frozen chopped broccoli
4 Tbsp. butter
1 medium onion chopped and sauted in butter
1 can cream of mushroom soup
2 eggs beaten
1 cup mayonnaise
1 cup grated sharp cheddar cheese
3 and 1/2 cups cubed stuffing
Combine all ingredients except dressing and butter in baking dish.
Spread dressing on top. Pour the 4 tbsp. of melted butter over the
dressing. Bake 350 degrees for 35 minutes for frozen broccoli or
60 minutes for fresh broccoli. Fresh broccoli is always better.
You can also peel the skin off of the stalks and cut the stalks
into thin slices for an almost "water chestnut" type addition to
the casserole.
1 and 1/2 cups raw cranberries
5 cups tart apples, peeled, cored and sliced
1 tsp. cinnamon
1/4 cup butter, melted
1 tsp. nutmeg
1/2 cup brown sugar
1/2 cup flour
1/3 cup oats
1/4 cup pecans, chopped
1 Tbsp. lemon juice
Place cranberries and apples in a large greased baking dish.
Sprinkle lemon juice on top. Combine flour, oats, brown sugar
and nutmeg together and sprinkle over fruit. Pour melted butter
over mixture and sprinkle with cinnamon and pecans. Bake at 375
degrees for 45 minutes.
Stuffed Pumpkin
1 - 8 to 10 inch pumpkin
1 cup cranberries
1/2 cup dates
1/3 cup walnuts
1 cup tart apples, cored and chopped
1/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/4 tsp. nutmeg
1 tsp. lemon rind, grated
1 Tbsp. orange rind, grated
Cut top off the pumpkin and save. Scoop out inside. Combine
all ingredients and fill pumpkin. Bake without top for 45 minutes
at 350 degrees. Place top on pumpkin and continue baking for
30 minutes. Serve warm.
1 pound lean ground beef
1/4 cup onion, finely chopped
1/2 tsp. thyme
1 egg, beaten
1/2 cup bread crumbs
Salt and pepper to taste
8 oz. can jellied cranberry sauce
2 Tbsp. brown sugar
1 Tbsp. apple cider vinegar
2/3 cup chili sauce or steak sauce
Combine ground beef, onion, thyme, egg, breadcrumbs and salt and
pepper and mix well. Roll into 1-inch balls and place on an
ungreased baking sheet. Bake at 350 degrees for 30 minutes or
until browned. Place meatballs in a crockpot and mix together
cranberry sauce, brown sugar, vinegar and chili or steak sauce.
Mix sauce well and pour into crockpot over meatballs. Stir to
coat meatballs. Allow to simmer for an hour or so before
serving. You can also buy already prepared meatballs if you want
to save some time.
4 burrito sized flour tortillas
4 cups smoked turkey, diced
2 cups sharp cheddar cheese, shredded
1/4 cup green onions, chopped
1 cup black beans
2 avocados, mashed
2/3 cup sour cream
2 cloves garlic, minced
1/2 tsp. ground cumin
Juice of 1 lime
Take 1 tortilla and lay it on a baking sheet. Sprinkle 2 cups of
smoked turkey, half the green onions, 1/2 cup of the black beans
and 1 cup of the cheddar cheese onto the tortilla and spread out
evenly. Cover with another tortilla (repeat these same steps for
the other quesadilla pie) and bake for 15 - 20 minutes at 400
degrees. Slice into 8 equal slices and serve with creamy
guacamole. Combine mashed avocados, sour cream, garlic, cumin
and lime juice and mix well. Serve this with the quesadillas.
Although you may purchase already prepared guacamole, I would
not recommend this unless you cannot find fresh avocados.
perfectly.
12 ounces semi-sweet chocolate chips
1/4 cup butter
1 tsp. vanilla
1/2 tsp. mint extract
8 oz. carton fat-free egg product, thawed
1 cup powdered sugar
1 cup whipped topping
Melt chocolate and butter in a saucepan; add vanilla and mint
extracts. Whip egg product until foamy, add sugar and continue to
beat. Add egg mixture to chocolate mixture and stir for 1 minute.
Remove from heat and add whipped topping. Stir well. Pour into
individual serving glasses. Allow to cool and set in the
refrigerator for at least 1 hour before serving.
Serves 6 to 8.
1 - 8 oz. package cream cheese, softened
1/2 cup sour cream
1 clove garlic, minced
1 Tbsp. fresh tarragon, chopped
1/ 4 cup green onions, chopped
1 tsp. lemon juice
Combine all ingredients in a blender or food processor until smooth.
Serve with crackers or toasted bread pieces. Tarragon adds a nice
flavor to the traditional cream cheese and sour cream base.
6 - 8 rockfish fillets
1/4 - 1/2 cup butter, melted
Blackening seasoning
Coat each fillet individually in a bowl of melted butter and then
coat lightly with blackening seasoning. Allow coated fillets to
sit for about 15 - 20 minutes. Fry in a heavy skillet on high
heat. Expect lots of smoke and use your exhaust fan. Depending
on the thickness of the fillets you should cook for several minutes
per side. We had this over the weekend because the local store
had some beautiful rockfish. Rockfish is the local term here in
Southeastern Virginia for striped bass. This is a very large fish
and the fillets from this fish are very thick and meaty. If you
cannot find rockfish fillets in your locale, substitute another
meaty fish such as mahi-mahi, tilapia, tuna or salmon. Be
careful because some blackening seasoning is hotter than
others. If you get a seasoning that is too hot, try to limit
the amount of seasoning you use to coat the fish and serve
the fish with some homemade tarter sauce made from 2 Tbsp.
of mayonnaise and 1 Tbsp. of dill relish.
Polynesian Wild Rice Pilaf
4 cups wild rice, cooked according to package directions
1 large onion, chopped
1/2 cup celery, chopped
1 - 15 oz. can crushed pineapple, drained
2 Tbsp. butter
Cook rice until all liquid is absorbed. For added flavor you may
use chicken broth instead of just water to cook your rice. While
rice is cooking, saute onion and celery in butter until tender.
When rice is finished cooking add sauteed onion, celery and
pineapple to rice and mix well. Place in a baking dish and bake
for 15 - 20 minutes at 350 degrees. We had this recipe with
the rockfish the other night and it was very good. The celery,
onion and pineapple make for a substantial side dish that is
very tasty.
1 angelfood cake, sliced lengthwise in 3 equal pieces (you
may also use pound cake)
1 - 8 oz. jar raspberry preserves
1/4 cup cream sherry
2 cups custard or vanilla pudding
1 - 8 oz. carton whipped topping or you can make your own by
whipping heavy cream
1/4 cup sliced almonds
Spread raspberry preserves on the topside of the bottom layer of
the angelfood cake. Place cake side down in a trifle bowl or other
glass bowl. Sprinkle 1/3 of the sherry onto the cake, top with
1 cup of custard or pudding. Follow this with the middle portion
of the cake. Place the top of the cake over the middle portion and
sprinkle with remaining sherry, whipped topping and sliced
almonds. Slice and serve.
Serves 6 to 8.
4 - 5 baking potatoes
2 cups water
1 quart milk
1/2 cup celery
1/4 cup butter
1/2 cup sour cream
1/3 cup bacon, cooked and crumbled
1/3 cup green onion, chopped
2 cup sharp cheddar cheese, shredded
1 Tbsp. fresh parsley or dill, chopped
Salt and pepper to taste
Place potatoes in the oven and cook for about 1 hour at 350 degrees.
Meanwhile heat water in a large saucepan and add chopped celery to
the water and simmer until celery is tender. When potatoes are
fully cooked, slice down the center and scoop out pulp of each
potato and add to celery and water. Add milk, butter, sour cream,
bacon, green onions, 1 cup of the cheddar cheese, parsley or dill
and salt and pepper. Allow mixture to simmer over low-medium
heat until it thickens. Serve hot with cheddar cheese sprinkled on
top. You may also add chives (from the top of the green onions),
bacon pieces and sour cream. We made this recipe last weekend
and it was great. I chopped up the potato peels and added them
to the soup. The skins added flavor and texture and you may want
to try this. I also understand that most of the vitamins and
minerals are in the potato skin.
2 pounds round steak, tenderized
1 cup flour
1 tsp. salt
1 tsp. garlic powder
2 tsp. Old Bay seasoning or paprika if you can't find Old Bay
Fresh ground pepper
2 eggs, beaten
1/2 cup milk
Vegetable oil
Gravy
Cut steak into 4 pieces. Combine flour, salt garlic powder,
Old Bay or paprika and pepper on a plate.
Combine eggs and milk in a bowl. Dip steak in egg/milk mixture
then coat with flour mixture. Cook steaks in hot oil in a heavy
skillet. Remove steaks and keep warm. Add butter to skillet and
mix with drippings. Add flour and cook and stir until flour browns.
Add hot milk and stir until thickened. Season with salt and pepper
and pour over warm steaks. This is an old Southern
favorite. The steaks are tender and tasty and the gravy adds a nice
touch.
Broccolini with Toasted Sesame Seeds
2 pounds broccolini
1/4 cup butter
1 Tbsp. soy sauce
2 tsp. sesame oil
1 clove garlic, minced
2 Tbsp. sesame seeds
Salt and pepper to taste
Broccolini is a cross between broccoli and Chinese kale. Broccolini
is very tender and not as bitter as broccoli can be. If you cannot
find in the produce section of your local grocery store you may
substitute regular broccoli spears. Blanch broccolini by placing
in a saucepan and covering it with water. Bring water to a boil and
cook for several minutes until broccolini is crisp tender, Drain
off water Add soy sauce, butter, garlic and sesame oil to the
saucepan cook for several more minutes. Add toasted sesame seeds
and salt and pepper. You may toast the sesame seeds by placing them
on a baking sheet and heating in the oven on 400 degrees for
several minutes until they turn golden brown. The broccolini is very tasty and the stalks
are tender as well.
9 inch pie crust for two-crust pie
2 - 15 oz. cans pitted tart red cherries, drained
1 and 1/2 cups sugar
1/4 cup flour
1 Tbsp. butter
1/8 tsp. almond extract
Combine cherries, sugar, flour and almond extract and mix well.
Pour into bottom portion of pie shell. Dot with butter. Place top
piecrust over cherry mixture and crimp together on the sides.
Cut several slits on the top of the crust. Bake at 425 degrees
for 30 - 40 minutes or until golden brown and cherries are
bubbling through slits made on the top. Serve warm with vanilla
ice cream if you desire.
Serves 6 to 8.
2 cups chicken broth
1 cup beef broth
1 onion, chopped
2 cloves garlic, minced
1 tomato, chopped
1 - 14 oz. can tomato sauce
1 tsp. cumin
1 tsp. chili powder
1 Tbsp. Worcestershire sauce
2 Tbsp. oil
2 Tbsp. fresh parsley, chopped
2 cups broken tortilla chips
1 cup Monterey Jack cheese, shredded
salt and pepper to taste
Saute garlic, onion, and fresh parsley in oil for several minutes.
Add tomato sauce, chicken broth, beef broth and spices. Cook over low
heat for 30 minutes. Add broken tortilla chips and cook for 5 - 10
more minutes. Ladle into bowls and top with cheese and fresh diced
tomato. This soup is great. Serve it immediately so the chips
don't get too soggy
1 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 - 14 oz. can refried beans
1 Tbsp. chili powder
2 tsp. cumin
2 tsp. oregano
1/2 cup ripe olives, sliced
2 Tbsp. fresh parsley, chopped
Hot sauce to taste if desired
1 cup sour cream
2 cups Monterey Jack cheese, shredded
1 cup picante sauce
8 - 10 large flour tortillas
Brown ground beef with onion and garlic. Drain fat. Add refried
beans, chili powder, cumin, oregano, olives, parsley and hot sauce
and stir thoroughly. Combine sour cream, cheese and picante sauce
and set aside. Fill each tortilla with meat mixture and about
two tablespoons of the cheese mixture and roll. Make sure you
have some of the cheese mixture left over to top the burritos.
Place burritos seam side down in a greased 13 x 9 inch baking dish.
Top with remaining cheese mixture and bake for 25 minutes at 350
degrees.
Mexican Fruit Salad
2 avocados, peeled and diced
1 - 14 oz. can pineapple chunks
1/4 cup red onion, chopped
1/4 cup cilantro, chopped
1 tomato, chopped
2 naval oranges, peeled and chopped
1 jicama, diced
Juice of 1 lime
1 jalapeno pepper, seeded and finely chopped
1/4 tsp. cumin
Combine all ingredients in a large bowl and refrigerate until ready
to serve. Jicama is a crunchy sweet fruit that has the consistency
of water chestnuts. You can usually find them in the produce
section of you local grocery store. However, if you cannot you
may use sliced water chestnuts instead. We hope you can find
the jicama because it really does have a unique flavor.
1 - 9 inch unbaked pie shell
2 eggs
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 cup butter, melted
2 Tbsp. flour
1 tsp. vanilla
1/2 cup semi-sweet chocolate chips
1/4 cup dark corn syrup
1/3 cup Kahlua or other coffee flavored liqueur
Combine eggs, sugars, butter, flour, vanilla, chocolate chips,
corn syrup and Kahlua and mix well. Pour into pie shell and
bake for 30 - 40 minutes at 350 degrees until center is firm.
Allow to cool and serve. The finished product is rich
and dense and sweet.
Serves 6 to 8.
2 - 8 oz. packages cream cheese, softened
2 cups sharp cheddar cheese, shredded
1/4 cup green onion, chopped
1 tsp. lemon juice
1 Tbsp. Worcestershire sauce
1/2 tsp. seasoned salt
1/4 cup fresh parsley, chopped
Combine all ingredients except parsley and mix well. Shape into a
ball and refrigerate for several hours. Coat cheese ball with
parsley and serve with crackers.
Using medium heat, saute onion in oil until it is transparent;
add chicken pieces and stir until slightly browned. Add black
beans, their liquid, then add broth. Season with chili powder,
garlic powder and cumin. You may add more of these spices to
perk up the soup. Bring the soup to a boil on high heat, then
turn down to medium heat and simmer for 30 minutes. After
the soup has simmered, check to see if the soup needs more
seasoning.
Serving Suggestions:
16 oz. white chocolate squares
1 cup Maraschino cherries, drained
1/2 cup mini chocolate chips
1/4 cup nuts, chopped
Melt chocolate in a glass bowl in the microwave ( be careful not
to scorch). Stir in Maraschino cherries, chocolate chips and nuts.
Spread evenly onto waxed paper and allow to cool. break into
pieces and serve.
Serves 6 to 8.
1 cup plain yogurt
1 clove garlic, minced
1/2 cup mayonnaise
1 cup sharp cheddar cheese, granted
1/4 cup Parmesan cheese, grated.
Combine all ingredients and chill for about two hours before
serving. Serve with variety of fresh veggies such as broccoli
florets, baby asparagus, celery and carrot sticks, cucumber slices
and any other of your favorite veggies. This dip is quick and easy
and very tasty. Get creative with your veggies and offer a wide
selection of choices.
2 Tbsp. olive oil
1 large onion, chopped
3 cloves garlic, minced
3 cups eggplant, chopped
3 cups zucchini, chopped
3 tomatoes, chopped
1/2 cup parsley, chopped
1 cup water
salt and pepper
1 pound penne pasta
1 cup Parmesan cheese, grated
Heat olive oil in large pot. Cook onion and garlic in olive oil
until tender. Add eggplant and simmer for 10 minutes.
Add zucchini, tomatoes, parsley and about 1 cup of water.
Salt and pepper to taste. Simmer on low/medium heat for about
30 minutes until vegetables are tender, stirring frequently. You
may need to add just a little more water as the dish cooks down.
Meanwhile cook pasta according to package directions until just
al dente. Drain pasta and spoon into bowls. Spoon ratatouille over
pasta and sprinkle on cheese. This dish is perfect for those cold
winter nights when you want something nice and warm.
Potato Rolls
4 cups all-purpose flour
1 tsp. salt
2 Tbsp. baking powder
1 cup butter, cut into pieces
1 cup cooked, mashed potato
1 cup buttermilk
1 Tbsp. sugar
Combine flour, salt and baking powder. Add butter and mix until
crumbly. Add remaining ingredients and mix well. Place dough on a
floured surface and roll out to 1/2 inch thick. Cut rolls with round
cookie cutter and place on a greased cookie sheet. Bake at 400
degrees for about 15 minutes or until lightly browned. These go
great with the main course.
2 - 3 oz. packages tapioca pudding
2 cups orange juice
3/4 cup pineapple juice
1 can chunk pineapple, with juice
1 cup seedless or seeded tangerine sections
1 cup seedless green grapes
2 cups sliced bananas
3/4 cup whipped topping
Cook tapioca pudding then mix with orange and pineapple juice.
Let it cool. Add remaining ingredients and refrigerate for several
hours.
Serves 6 to 8.
6 - 8 cups baby spinach
1 red apple, chopped
1 green apple, chopped
1 small red onion, thinly sliced
1/3 cup blue cheese, crumbled
1/4 cup pecans, chopped
Dressing:
Combine salad ingredients in a large bowl and toss. Combine
dressing ingredients in a cruet and shake well. Pour dressing
over salad just before serving and toss.
1 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 cup beef broth
1/4 cup fresh parsley, chopped
1 Tbsp. fresh basil, chopped
1/3 cup Parmesan cheese, grated
Ground pepper to taste
12 oz. box jumbo macaroni shells, cooked
1 - 12 oz. jar spaghetti sauce
2 cups mozzarella cheese, shredded
Saute ground beef, onion and garlic in a saucepan.
Drain off any fat. Add beef broth, parsley, basil, pepper and
Parmesan cheese and mix well. Stuff each shell with meat mixture
and place in a glass baking dish. Pour sauce over shells and
sprinkle with mozzarella cheese. Bake for 30 minutes at 350 degrees.
A lot of stuffed shells recipes only use cheese for the stuffing.
We like this recipe because of the meat and the fact that, well,
I guess we are carnivores, or omnivores to be more precise.
If you are not a carnivore, or omnivore than you can omit the
ground beef and substitute sun-dried tomatoes or some
chopped spinach in the filling.
French Bread
4 packages dry yeast
2 and 1/4 cups warm water
1 Tbsp. salt
1 Tbsp. sugar
7 cups flour
corn meal
1 egg white, beaten with 1 Tbsp. water
Dissolve yeast in warm water in large mixing bowl. Add salt,
sugar and flour to yeast and mix into dough. Knead dough
on floured surface until smooth, about 15 minutes. Place
dough in greased bowl and cover bowl with damp towel. Let
dough rise for about 2 hours until doubled in size. Squish dough
back down and let it rise again for about 1 hour. Divide
dough into three pieces. Roll dough out with rolling pin
on floured surface and then shape each piece into a loaf.
Sprinkle corn meal on cookie sheet and place loaves
on cookie sheet. Slit tops of loaves with sharp knife and
brush with egg white/water mixture. Let dough rise again,
uncovered, for about 1 hour and then brush again with
egg white/water mixture. Bake at 400 degrees for 15 minutes.
Brush loaves again with egg white/water mixture and
bake for 15 minutes longer.
1 - 9 inch pie crust
3 oz. semi-sweet chocolate
1/2 cup butter
2/3 cup sugar
2 tsp. vanilla
2 eggs. beaten
1 Tbsp. flour
6 oz. evaporated milk or half and half
whipped topping for garnish
Place pie crust in a 375 degree oven for about 10 minutes or until
lightly browned. Meanwhile, melt chocolate and butter in a large
saucepan, add sugar and vanilla and beaten eggs and continue to
cook over low heat. Combine flour and evaporated milk and stir
until flour is dissolve. Add to chocolate mixture and cook for
several minutes until mixture starts to thicken. Pour into pie
shell and bake at 375 for 20 - 25 minutes. Allow to cool and
serve with whipped topping if desired.
2 butternut squash, peeled, seeded and cubed
1 onion, peeled and chopped
2 cups chicken broth
1/4 cup butter
1/4 cup dry sherry
1 cup light cream
1/4 tsp. grated nutmeg
Salt and pepper to taste
Melt butter in saucepan and cook squash and onion until tender.
Place mixture in a blender or food processor and blend until
smooth. In a separate pan, combine chicken broth, cream, sherry
and salt and pepper. Add squash mixture and heat thoroughly.
Sprinkle nutmeg on top and serve warm.
1 pound sausage
2 cups chopped onion
1 and 1/2 cups chopped celery
5 cups crumbled cornbread
1 cup crumbs from white bread
2 eggs beaten
1 Tbsp. sage
1/4 cup melted butter
salt and pepper to taste
Saute sausage until cooked then remove from pan. Saute onions
and celery in small amount of sausage drippings and then drain.
Blend sausage, onions and celery together, add cornbread, white
bread, eggs, sage and salt and pepper. Fold in butter. Stuffing
can be cooked inside turkey or in a separate covered casserole.
If you do stuff the turkey with stuffing, make sure that you follow
the cooking directions for a stuffed turkey (it must be cooked
longer than an unstuffed turkey) and remove all of the stuffing
from the turkey as soon as the turkey is cooked.
Baked Pineapple Casserole
1 - 20 oz can crushed pineapple, with juice
2 eggs beaten
1 tsp. vanilla
1/8 cup butter
1/4 cup sugar
1 cup whitebread cubed
2 Tbsp. all-purpose flour
Mix sugar, flour, eggs and pineapple together. Saute bread in
melted butter until golden brown. Add bread to mixture. Place in
greased casserole dish and bake at 350 degrees for 35 minutes.
Frozen Cranberry Salad
1 - 16 oz. can cranberry sauce
1 - 20 oz. can crushed pineapple, drained
1 - 14 oz. can low fat sweetened condensed milk
1/4 cup lemon juice
2 cups whipped topping
1/4 cups pecans, chopped
2 heads fresh broccoli or
3 - 16 oz. packages of frozen chopped broccoli
4 Tbsp. butter
1 medium onion chopped and sauted in butter
1 can cream of mushroom soup
2 eggs beaten
1 cup mayonnaise
1 cup grated sharp cheddar cheese
3 and 1/2 cups cubed stuffing
Combine all ingredients except dressing and butter in baking dish.
Spread dressing on top. Pour the 4 tbsp. of melted butter over the
dressing. Bake 350 degrees for 35 minutes for frozen broccoli or
60 minutes for fresh broccoli. Fresh broccoli is always better.
You can also peel the skin off of the stalks and cut the stalks
into thin slices for an almost "water chestnut" type addition to
the casserole.
1 and 1/2 cups raw cranberries
5 cups tart apples, peeled, cored and sliced
1 tsp. cinnamon
1/4 cup butter, melted
1 tsp. nutmeg
1/2 cup brown sugar
1/2 cup flour
1/3 cup oats
1/4 cup pecans, chopped
1 Tbsp. lemon juice
Place cranberries and apples in a large greased baking dish.
Sprinkle lemon juice on top. Combine flour, oats, brown sugar
and nutmeg together and sprinkle over fruit. Pour melted butter
over mixture and sprinkle with cinnamon and pecans. Bake at 375
degrees for 45 minutes.
Stuffed Pumpkin
1 - 8 to 10 inch pumpkin
1 cup cranberries
1/2 cup dates
1/3 cup walnuts
1 cup tart apples, cored and chopped
1/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/4 tsp. nutmeg
1 tsp. lemon rind, grated
1 Tbsp. orange rind, grated
Cut top off the pumpkin and save. Scoop out inside. Combine
all ingredients and fill pumpkin. Bake without top for 45 minutes
at 350 degrees. Place top on pumpkin and continue baking for
30 minutes. Serve warm.
LUCIFER: By thine Infernal Light did cause this feast to grow and thrive.
BELIAL: From the womb of The Black Earth was this meal formed.
LEVIATHAN: For the waters of life flow to bring the nectars of pleasure unto this table.
In preparation of the dining experience, try this out for size: Announce to the family sometime before dinner, allowing for enough time for preparations, the theme of that night's repaste. For instance, If the food will be Chinese that night, request that all attendees dress themselves in appropriate attire, and accompany with relative music. Have ready suitable decorations - bring out the Kuan Kung statuette, chopsticks, plateware {china} with Chinese inscriptions. When the Satanic Grace is said, include Yen-Lo-Wang, Mara, and Wu therein. Same with other cultures, with additions to the Satanic Grace for their respective customs.
Tezcatlipoca, Quetzacoatl, El Diablo
Yen-Lo-Wang, Wu, Kuan Kung. Mara {Buddhist Devil}.
Oyama, Ritrah. Mara {Buddhist Devil}.
Nero {666}, Caesar, Caligula, Hades.
Garlic Goat Cheese and Herb Crostini / Fillet of Beef in Red Wine Mushroom Sauce / Baby New Potatoes with Chive Vinaigrette / Chocolate Chess Pie
Appetizer
Garlic Goat Cheese and Herb Crostini
Main Course
Fillet of Beef in Red Wine Mushroom Sauce
Dessert
Chocolate Chess Pie
Grocery List
1 baguette cut in 1/2 -inch slices
1/2 cup crumbled goat cheese
6 cloves garlic, minced
2 shallots, minced
1 cup extra-virgin olive oil (actually it is 23/24 of a cup, but
who is that exact?)
1/2 cup assorted fresh herbs finely chopped (rosemary, parsley,
cilantro, dill and thyme are some that work well. You may
choose others and adjust the taste to your liking).
6 - 8 beef fillets
1 tsp. paprika
1 medium onion, chopped
1 pound fresh mushrooms, sliced
1/2 cup dry red wine (optional)
1 tsp. Worcestershire sauce
4 Tbsp. flour
1 cup beef broth
2 pounds baby new potatoes, washed thoroughly
1/3 cup red wine vinegar
1 Tbsp. fresh chives
1/4 tsp. ground cumin
3-oz. unsweetened chocolate
1/2 cup butter
1 5-oz. can evaporated milk
2 eggs, beaten
1 tsp. vanilla
2 cups sugar
Tasty Appetizer
Appetizer
Black Bean Tortilla Wraps
Main Course
Curried Shrimp Salad
Dessert
Chocolate Delights
Grocery List
12 large burrito size tortillas
1 - 8 oz. package cream cheese, softened
1 cup sour cream
1 cup Monterey Jack cheese, shredded
1 cup cheddar cheese, shredded
1 - 15 oz. can black beans, rinsed and drained
1 package dry taco-seasoning mix
1/3 cup salsa
2 pounds shrimp. peeled and deveined
2 small onions, chopped
1 cup celery, chopped
1 and 1/2 cup mayonnaise
1 tsp. curry powder
2/3 cup mango chutney
1/3 cup sliced almonds
4 ears fresh corn or 10-oz. frozen corn thawed
2 small zucchini squash, diced
2 large fresh tomatoes, chopped
1 cucumber, seeded and diced
1 jalapeno pepper, seeded and chopped
1 red or yellow pepper, seeded and chopped
1/2 cup ranch dressing more or less to taste
1/4 cup fresh basil, chopped
3 and 3/4 cups all-purpose flour
4 tsp. baking powder
1/4 cup and 3 Tbsp. butter, softened
3/4 cup milk
4-oz. unsweetened chocolate squares
3 eggs
1 and 2/3 cup sugar
1 tsp. vanilla
1/3 cup nuts, chopped
1/3 cup confectioner's sugar
Blue Cheese Ball
Peppered London Broil
Parmesan Mashed Potatoes
Crumb Peach Pie
Appetizer
Blue Cheese Ball
Main Course
Peppered London Broil
Dessert
Crumb Peach Pie
Grocery List
8 oz. blue cheese, crumbled
8 oz. cream cheese, softened
1 cup cheddar cheese, grated
8 oz. pineapple tidbits, drained
1/2 tsp. seasoned salt
1 Tbsp. Worcestershire sauce
1 cup pecans, chopped
1 cup fresh parsley, minced
1 London broil, about 2 to 3 pounds
1 Tbsp. fresh ground black pepper
6 cloves garlic, minced
1 tsp. red pepper
1 Tbsp. dried parsley
1 Tbsp. dried thyme
1/4 cup olive oil
3 - 4 pounds red potatoes, washed and quartered
1/3 cup Fresh Parmesan cheese, grated
3/4 cup butter
1/4 cup cream
1 - 9 inch refrigerated piecrust
4 cups fresh peaches, peeled and sliced
1/2 cup sugar
1 cup all purpose flour
1 tsp. cinnamon
1/3 cup brown sugar
1 tsp. vanilla
1 tsp. cinnamon
> Tomato-Basil Foccacia
> Chicken Taco Salad
> Jalapeno Cornbread
> Strawberry Rhubarb Pie
Serves 6 to 8!
> Appetizer
> Tomato-Basil Foccacia
> Main Course
> Chicken Taco Salad
> Dessert
> Strawberry Rhubarb Pie
> Grocery List
>
> 1 prepared pizza crust
> 1 cup fresh basil leaves
> 1/4 cup extra virgin olive oil
> 2 cloves garlic, minced
> 1 pint cherry tomatoes cut in half
> 1 cup mozzarella cheese, grated
> 1 pound ground chicken or chicken breasts, diced
> 1 onion, diced
> 1 package prepared taco seasoning
> 1 head Romaine lettuce, chopped
> 2 tomatoes, chopped
> 1 cup black olives, sliced
> 1 cup black beans or kidney beans
> 1 avocado, diced
> 1 - 8 oz. bag tortilla chips
> 1 - 8 oz. jar Catalina dressing
> 2 cups Monterey Jack cheese, shredded
> Sour cream
> Jalapeno slices
> Salsa
> 1 and 1/4 cups cornmeal
> 1 cup flour
> 1 and 1/4 cup sugar
> 1 Tbsp. baking powder
> 1/2 tsp. baking soda
> 1 cup buttermilk
> 1 - 8 oz. can creamed corn
> 2 eggs
> 1/3 cup corn oil
> 2 jalapeno peppers, seeded and diced
> 1 - 9 inch pie crust, fully baked
> 2 cups strawberries, sliced
> 2 cups rhubarb, peeled and diced
> Juice of 1 lemon and 1/2 Tbsp. of the zest
> 3 Tbsp. cornstarch
> Whipped topping
Quick Pickles / Chicken Piccata / Baked Stuffed Acorn Squash / Apple Turnovers
Appetizer
Quick Pickles
Main Course
Chicken Piccata
Dessert
Apple Turnovers
Grocery List
8 medium unpeeled and thinly sliced cucumbers
2 cups thinly sliced onion
1 Tbsp. pickling salt
3 cups sugar
1 clove garlic, minced
1/8 cup chopped fresh dill
2 Tbsp. celery seed
2 Tbsp. mustard seed
1 cup cider vinegar
8 boneless chicken breasts
1/2 cup milk
1 cup flour
4 Tbsp. olive oil
1 cup chicken broth
4 tsp. Worcestershire sauce
1/2 cup fresh parsley, chopped
5 Tbsp. fresh lemon juice
4 large acorn squash
butter or nonstick spray
1 pound cooked sausage
2 cups sauteed onion
1/3 cup chopped walnuts
1/4 cup melted butter
2 prepared 15 oz. pie crusts
3 cups thinly sliced apples
1/2 cup brown sugar
1 tsp. cinnamon
1 tsp. vanilla
2 Tbsp. butter
Cucumber Dip / Spicy Pork Stew / Corn Cakes with Black Bean Salsa / Butter Pecan Bars
Main Course
Spicy Pork Stew
Dried Beef and Cream Cheese Dip / Chicken and Wild Rice Casserole / Asparagus with Orange Sauce / Candied Fruit Cookies
Dessert
Candied Fruit Cookies
Avocado Soup / Mexican Hamburger and Rice / Pineapple-Macadamia Nut Pie
Appetizer
Avocado Soup
Main Course
Mexican Hamburger and Rice
Dessert
Pineapple-Macadamia Nut Pie
Grocery List
5 ripe avocados
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1 Tbsp. lime juice
1/4 cup sherry
3 cups chicken broth
1 and 1/2 cups heavy cream
Fresh parsley sprigs
1 pound ground round
1 onion, chopped
1 - 10 oz. can diced tomatoes
1 cup rice
1 package taco seasoning
1 and 1/2 cups lettuce, chopped
1 tomato, chopped
1 cup black olives, sliced
2 cups Monterey Jack cheese, shredded
1 cup sour cream
Tortilla chips
1 - 9 inch pie shell
3 eggs
1 cup sugar
1/4 cup dark corn syrup
1/4 cup flour
1/2 cup butter
1/2 tsp. rum extract
1 - 8 oz. can crushed pineapple, drained
1/2 cup macadamia nuts, crushed
Oyster Bisque with Wild Rice
Blackened Salmon Filets with Pineapple Salsa / Pea Salad / Raspberry Crumb Cake
Appetizer
Oyster Bisque with Wild Rice
Main Course
Blackened Salmon Fillets with Pineapple Salsa
Dessert
Raspberry Crumb Cake
3 cups flour
2/3 cup sugar
1 tsp. cinnamon
2 tsp. baking powder
1 cup butter
1 egg
1 cup milk
1 tsp. vanilla
2 cups frozen raspberries
3/4 cup sugar
2 tsp. lemon juice
3 Tbsp. cornstarch
1/2 cup water
1/2 cup flour
1/3 cup brown sugar
1/3 cup butter
Grocery List
2 celery stalks, chopped
2 carrots, chopped
1 onion and 1/4 cup onion, chopped
4 cups chicken broth
1 and 3/4 cup butter
1/2 cup wild rice
3 cups light cream
2 pints oysters with liquor
Hot sauce
6 - 8 salmon fillets (you can buy one large piece and cut it into
serving sizes)
2 Tbsp. blackening seasoning
1/3 cup fresh parsley, chopped
1 cup fresh pineapple, diced
1 - 2 serrano chilies, finely chopped
2 Tbsp. fresh cilantro, chopped
Juice of 1 lime
1 tsp. and 1/3 cup brown sugar
1 tsp. fresh mint, chopped
1/4 tsp. cumin
1 - 10 oz. package frozen sweet peas, thawed
1/2 cup mayonnaise
2 cups sugar
1 Tbsp. red wine vinegar
3 oz. real bacon bits
1 cup cheddar cheese, shredded
3 and 1/2 cups flour
1 tsp. cinnamon
2 tsp. baking powder
1 egg
1 cup milk
1 tsp. vanilla
2 cups frozen raspberries
2 tsp. lemon juice
3 Tbsp. cornstarch
Main Course
Swiss Steak
Dessert
Chocolate Cheesecake
Grocery List
2 - 15 oz. cans chili
16 oz. cheddar cheese cut into chunks
1 - 15 oz. jar salsa
1/2 cup black olives, sliced
1 jalapeno pepper, seeded and finely diced or 2 Tbsp.
pickled peppers from a jar, diced
2 pounds beef round steak 1/2 inch thick and cut into
6 serving pieces
1/4 cup flour
2 Tbsp. vegetable oil
Salt and pepper to taste
1 - 15 oz. can diced tomatoes
2 stalks celery, diced
1 tsp. Worcestershire sauce
4 cups water
2 pounds smoked ham hocks
2 pounds collard and mustard greens
salt and fresh ground pepper
cider vinegar and hot sauce to taste
1 - 9 inch deep dish chocolate pie crust
4 - 8 oz. packages cream cheese, softened
4 eggs
1 and 1/2 cups sugar
1 tsp. vanilla
1/2 tsp. almond extract
2 cups sour cream
12 oz. chocolate chips, melted
Green Salad with Orange Vinaigrette / Minute Minestrone / Sweet Potato Rolls / Fruit Tart
Appetizer
Green Salad with Orange Vinaigrette
Main Course
Minute Minestrone
Dessert
Fruit Tart
Grocery List
6 - 8 cups salad greens Bibb lettuce, baby spinach, baby
romaine or radicchio combinations work well
1 and 1/2 cup oranges, seeded and chopped
1/4 cup black olives, sliced
1/4 cup Feta cheese, crumbled
1/4 cup fresh orange juice
1/2 tsp. dry mustard
1 Tbsp. olive oil
1/4 cup red wine vinegar
1 garlic clove, minced
1 Tbsp. olive oil
2 cloves garlic, minced
1 small onion, chopped
1 carrot, grated
2 small zucchini, diced
2 cups cabbage, shredded
2 cups chicken broth
1 - 15 oz. can diced tomatoes
1 - 15 oz. can cannelloni beans, drained
1 tsp. dried rosemary
1/2 tsp. dried basil
1/2 tsp. crushed red pepper
4 cups all-purpose flour
2 Tbsp. baking powder
1 cup butter, cut into pieces
1 cup cooked, mashed sweet potato
1 cup buttermilk
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1 Tbsp. and 1/4 cup sugar
1 - 9 inch prepared pastry crust
8 oz. cream cheese
2 Tbsp. Grande Mairner
4 cups of mixed sliced peaches, orange sections and strawberries
1/3 cup strawberry jelly
Butternut Squash Soup
Main Course Accompaniments
Sausage Stuffing
Desserts
Cranberry Apple Cobbler
Grocery List
2 butternut squash, peeled, seeded and cubed
1 onion, peeled and chopped
2 cups chicken broth
1 and 1/4 cup butter
1/4 cup dry sherry
1 cup light cream
1/4 tsp. grated nutmeg
1 pound sausage
2 cups chopped onion
1 and 1/2 cups chopped celery
5 cups crumbled cornbread
1 cup crumbs from white bread
6 eggs beaten
1 Tbsp. sage
1 - 20 oz can crushed pineapple, with juice
1 tsp. vanilla
1/4 cup sugar
1 cup whitebread cubed
2 Tbsp. and 1/2 cup all-purpose flour
1 - 16 oz. can cranberry sauce
1 - 20 oz. can crushed pineapple, drained
1 - 14 oz. can low fat sweetened condensed milk
1/4 cup lemon juice
2 cups whipped topping
1/4 cups pecans, chopped
2 heads fresh broccoli or
3 - 16 oz. packages of frozen chopped broccoli
1 medium onion chopped
1 can cream of mushroom soup
1 cup mayonnaise
1 cup grated sharp cheddar cheese
3 and 1/2 cups cubed stuffing
2 and 1/2 cups raw cranberries
6 cups tart apples, peeled, cored and sliced
2 tsp. cinnamon
1 and 1/4 tsp. nutmeg
3/4 cup brown sugar
1/3 cup oats
1/4 cup pecans, chopped
1 Tbsp. lemon juice
1 - 8 to 10 inch pumpkin
1/2 cup dates
1/3 cup walnuts
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1 tsp. lemon rind, grated
1 Tbsp. orange rind, grated
Cocktail Meatballs with Cranberry Glaze / Smoked Turkey Quesadillas with Creamy Guacamole / Chocolate Mint Mousse
Appetizer
Cocktail Meatballs with Cranberry Glaze
Main Course
Smoked Turkey Quesadillas with Creamy Guacamole
Dessert
Chocolate Mint Mousse
Grocery List
1 pound lean ground beef
1/4 cup onion, finely chopped
1/2 tsp. thyme
1 egg, beaten
1/2 cup bread crumbs
8 oz. can jellied cranberry sauce
2 Tbsp. brown sugar
1 Tbsp. apple cider vinegar
2/3 cup chili sauce or steak sauce
4 burrito sized flour tortillas
4 cups smoked turkey, diced
2 cups sharp cheddar cheese, shredded
1/4 cup green onions, chopped
1 cup black beans
2 avocados, mashed
2/3 cup sour cream
2 cloves garlic, minced
1/2 tsp. ground cumin
Juice of 1 lime
12 ounces semi-sweet chocolate chips
1/4 cup butter
1 tsp. vanilla
1/2 tsp. mint extract
8 oz. carton fat-free egg product, thawed
1 cup powdered sugar
1 cup whipped topping
Creamy Tarragon Dip
Blackened Rockfish
Polynesian Wild Rice Pilaf
Raspberry Trifle
Appetizer
Creamy Tarragon Dip
Main Course
Blackened Rockfish
Dessert
Raspberry Trifle
Grocery List
1 - 8 oz. package cream cheese, softened
1/2 cup sour cream
1 clove garlic, minced
1 Tbsp. fresh tarragon, chopped
1/ 4 cup green onions, chopped
1 tsp. lemon juice
6 - 8 rockfish fillets
1/4 - 1/2 cup and 2 Tbsp. butter, melted
Blackening seasoning
4 cups wild rice, cooked according to package directions
1 large onion, chopped
1/2 cup celery, chopped
1 - 15 oz. can crushed pineapple, drained
1 angelfood cake, sliced lengthwise in 3 equal pieces (you
may also use pound cake)
1 - 8 oz. jar raspberry preserves
1/4 cup cream sherry
2 cups custard or vanilla pudding
1 - 8 oz. carton whipped topping or you can make your own by
whipping heavy cream
1/4 cup sliced almonds
Baked Potato Soup
Chicken Fried Steak
Broccoli with Toasted Sesame Seeds
Cherry Pie
Appetizer
Baked Potato Soup
-
Main Course
Chicken Fried Steak
1Tbsp. butter
6 Tbsp. Flour
3 cups hot milk
Salt and pepper
Dessert
Cherry Pie
Grocery List
4 - 5 baking potatoes
2 cups water
1 quart and 3 and 1/2 cups of milk
1/2 cup celery
1/2 cup and 2 Tbsp. butter
1/2 cup sour cream
1/3 cup bacon, cooked and crumbled
1/3 cup green onion, chopped
2 cup sharp cheddar cheese, shredded
1 Tbsp. fresh parsley or dill, chopped
2 pounds round steak, tenderized
1 and 1/4 cup flour
1 tsp. garlic powder
2 tsp. Old Bay seasoning or paprika if you can't find Old Bay
2 eggs, beaten
Vegetable oil
1Tbsp. butter
6 Tbsp. Flour
2 pounds broccolini
1 Tbsp. soy sauce
2 tsp. sesame oil
1 clove garlic, minced
2 Tbsp. sesame seeds
9 inch pie crust for two-crust pie
2 - 15 oz. cans pitted tart red cherries, drained
1 and 1/2 cups sugar
1/8 tsp. almond extract
Tortilla Soup / Beef and Bean Burritos / Mexican Fruit Salad / Chocolate Kahlua Pie
Appetizer
Tortilla Soup
Main Course
Beef and Bean Burritos
Dessert
Chocolate Kahlua Pie
Grocery List
2 cups chicken broth
1 cup beef broth
2 onions, chopped
4 cloves garlic, minced
1 tomato, chopped
1 - 14 oz. can tomato sauce
3 tsp. and 1/4 cumin
1 tsp. chili powder
1 Tbsp. Worcestershire sauce
2 Tbsp. oil
2 Tbsp. fresh parsley, chopped
2 cups broken tortilla chips
1 cup Monterey Jack cheese, shredded
1 pound lean ground beef
1 - 14 oz. can refried beans
1 Tbsp. chili powder
2 tsp. oregano
1/2 cup ripe olives, sliced
2 Tbsp. fresh parsley, chopped
1 cup sour cream
2 cups Monterey Jack cheese, shredded
1 cup picante sauce
8 - 10 large flour tortillas
2 avocados, peeled and diced
1 - 14 oz. can pineapple chunks
1/4 cup red onion, chopped
1/4 cup cilantro, chopped
1 tomato, chopped
2 naval oranges, peeled and chopped
1 jicama, diced
Juice of 1 lime
1 jalapeno pepper, seeded and finely chopped
1 - 9 inch unbaked pie shell
2 eggs
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 cup butter, melted
2 Tbsp. flour
1 tsp. vanilla
1/2 cup semi-sweet chocolate chips
1/4 cup dark corn syrup
1/3 cup Kahlua or other coffee flavored liqueur.
Cheddar Cheese Ball / Black Bean Soup / Chocolate Cherry Bark
Appetizer
Cheddar Cheese Ball
Main Course
3 - 15 oz. cans of black beans
2 - 15 oz. cans of chicken broth
1 medium onion, diced
3 boneless skinless chicken breasts, cut into small pieces
3 Tbsp. olive oil
3 Tbsp. chili powder (or to taste)
1 Tbsp. garlic powder (or to taste)
2 tsp. ground cumin (or to taste)
Serve with grated cheddar or Mexican cheese, sour cream, pickled
jalapeno peppers, and tortilla chips. I like my chips crushed.
I use light sour cream and the baked chips. This recipe can be
adjusted according to your tastes. I happen to like spicy food,
so I use a lot of seasoning and peppers. If you don't like the
peppers, it is good without them as well. This soup makes a
large amount, and the leftover soup freezes well.
Dessert
Chocolate Cherry Bark
Grocery List
2 - 8 oz. packages cream cheese, softened
2 cups sharp cheddar cheese, shredded
1/4 cup green onion, chopped
1 tsp. lemon juice
1 Tbsp. Worcestershire sauce
1/2 tsp. seasoned salt
1/4 cup fresh parsley, chopped
3 - 15 oz. cans of black beans
2 - 15 oz. cans of chicken broth
1 medium onion, diced
3 boneless skinless chicken breasts, cut into small pieces
3 Tbsp. olive oil
3 Tbsp. chili powder
1 Tbsp. garlic powder
2 tsp. ground cumin
16 oz. white chocolate squares
1 cup Maraschino cherries, drained
1/2 cup mini chocolate chips
1/4 cup nuts, chopped
Veggie Dip
Ratatouille
Potato Rolls
Fruity Tapioca
Appetizer
Veggie Dip
Main Course
Ratatouille
Dessert
Fruity Tapioca
Grocery List
1 cup plain yogurt
4 cloves garlic, minced
1/2 cup mayonnaise
1 cup sharp cheddar cheese, granted
1 and 1/4 cup Parmesan cheese, grated.
2 Tbsp. olive oil
1 large onion, chopped
3 cups eggplant, chopped
3 cups zucchini, chopped
3 tomatoes, chopped
1/2 cup parsley, chopped
1 cup water
1 pound penne pasta
4 cups all-purpose flour
2 Tbsp. baking powder
1 cup butter, cut into pieces
1 cup cooked, mashed potato
1 cup buttermilk
1 Tbsp. sugar
2 - 3 oz. packages tapioca pudding
2 cups orange juice
3/4 cup pineapple juice
1 can chunk pineapple, with juice
1 cup seedless or seeded tangerine sections
1 cup seedless green grapes
2 cups sliced bananas
3/4 cup whipped topping
Spinach Salad with Blue Cheese
Stuffed Shells
French Bread
Chocolate Pie
Appetizer
Spinach Salad with Blue Cheese
1/2 cup olive oil
2/3 cup red wine vinegar
2 tsp. brown sugar
1 clove garlic, minced
Salt and pepper to taste
Main Course
Stuffed Shells
Dessert
Chocolate Pie
Grocery List
6 - 8 cups baby spinach
1 red apple, chopped
1 green apple, chopped
1 small red onion, thinly sliced
1/3 cup blue cheese, crumbled
1/4 cup pecans, chopped
1/2 cup olive oil
2/3 cup red wine vinegar
2 tsp. brown sugar
3 cloves garlic, minced
1 pound lean ground beef
1 onion, chopped
1 cup beef broth
1/4 cup fresh parsley, chopped
1 Tbsp. fresh basil, chopped
1/3 cup Parmesan cheese, grated
12 oz. box jumbo macaroni shells, cooked
1 - 12 oz. jar spaghetti sauce
2 cups mozzarella cheese, shredded
4 packages dry yeast
1 Tbsp. salt
2/3 cup and 1 Tbsp. sugar
7 cups and 1 Tbsp. flour
corn meal
1 egg white, beaten with 1 Tbsp. water
1 - 9 inch pie crust
3 oz. semi-sweet chocolate
1/2 cup butter
2 tsp. vanilla
2 eggs. beaten
6 oz. evaporated milk or half and half
whipped topping for garnish
Butternut Squash Soup
Sausage Stuffing
Baked Pineapple Casserole
Frozen Cranberry Salad
Broccoli Casserole
Cranberry Apple Cobbler
Stuffed Pumpkin
Appetizer
Butternut Squash Soup
Main Course Accompaniments
Sausage Stuffing
Desserts
Cranberry Apple Cobbler
Grocery List
2 butternut squash, peeled, seeded and cubed
1 onion, peeled and chopped
2 cups chicken broth
1 and 1/4 cup butter
1/4 cup dry sherry
1 cup light cream
1/4 tsp. grated nutmeg
1 pound sausage
2 cups chopped onion
1 and 1/2 cups chopped celery
5 cups crumbled cornbread
1 cup crumbs from white bread
6 eggs beaten
1 Tbsp. sage
1 - 20 oz can crushed pineapple, with juice
1 tsp. vanilla
1/4 cup sugar
1 cup whitebread cubed
2 Tbsp. and 1/2 cup all-purpose flour
1 - 16 oz. can cranberry sauce
1 - 20 oz. can crushed pineapple, drained
1 - 14 oz. can low fat sweetened condensed milk
1/4 cup lemon juice
2 cups whipped topping
1/4 cups pecans, chopped
2 heads fresh broccoli or
3 - 16 oz. packages of frozen chopped broccoli
1 medium onion chopped
1 can cream of mushroom soup
1 cup mayonnaise
1 cup grated sharp cheddar cheese
3 and 1/2 cups cubed stuffing
2 and 1/2 cups raw cranberries
6 cups tart apples, peeled, cored and sliced
2 tsp. cinnamon
1 and 1/4 tsp. nutmeg
3/4 cup brown sugar
1/3 cup oats
1/4 cup pecans, chopped
1 Tbsp. lemon juice
1 - 8 to 10 inch pumpkin
1/2 cup dates
1/3 cup walnuts
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1 tsp. lemon rind, grated
1 Tbsp. orange rind, grated.
HAIL SATAN.
