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RAINBOW PASTA SALAD
8 ounces corkscrew pasta, cook, rinse, drain, cool
2 cans medium shrimp
½ cup walnuts
¼ cup French dressing
¼ cup mayonnaise
2 tablespoons green olives
1 teaspoon onion, finely chopped
Combine pasta, shrimp, walnuts, dressing, mayonnaise, olives, and onion in a large bowl. Toss gently to coat, cover and chill at least 2 hours.
Thanks Sandra!
Colorado, USA
PIKE'S PEAK PEACH COBBLER
3 cups sliced peaches, canned or fresh
¼ cup plus 3 tablespoons granulated sugar
1 tablespoon lemon juice
1 teaspoon lemon peel
1 teaspoon almond extract
Dough
1½ cups all purpose flour
½ teaspoon salt
3 tablespoons sugar
1 tablespoon baking powder
1/3 cup shortening
½ cup milk
1 egg
Arrange peaches in well buttered 8 inch square pan or deep casserole. Sprinkle with mixture of 1/4 cup granulated sugar,
lemon juice, lemon peel, and almond extract. Heat peaches in 375°F oven while prepareing dough.
Combine flour, salt, baking powder, and 1 tablespoon of sugar. Cut in shortening until crumbly. Add milk and egg, stir just until well moistened. Spoon small dollops of dough over hot peaches and spread dough. Sprinkle with 2 tablespoons granulate sugar. Continue baking in 375°F oven for about 40 minutes.
Thanks Sandra!
Colorado, USA
KING RANCH CHICKEN
15 tortillas
1 can chicken broth
4 chicken breasts
1 large onion
1 bell pepper
½ pound grated sharp cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 can tomatoes
1 small jar chopped pimentos
Boil chicken in broth, debone and cut up. Saute onion and pepper in butter. Mix soups, tomatoes, onion, peppers, pimentos.
Cut or tear tortillas in strips and layer with chicken, soup mixture and cheese. Bake in 350°F oven for about 1 hour.
Thanks Tammy!
USA
RASPBERRY DELIGHTS
1¼ cups sifted flour
½ teaspoon salt
1½ cups sugar
1 teaspoon baking powder
½ cup butter
1 egg yolk
2 tablespoons milk (or brandy)
¾ cup thick raspberry jam
2 whole eggs
2 teaspoons vanilla extract
1/3 cup melted butter
2½ cups flaked coconut
Sift flour with salt, baking powder, and 1 teaspoon of sugar. Blend in the ½ cup of (unmelted) butter. Add egg yolk and milk
(or brandy) and mix. Pat the mixture into a buttered 11 x 7 x 2 inch pan. Spread with jam. Beat whole eggs until thick and lemon-colored; beat in 1½ cups sugar, vanilla, and melted butter. Add coconut. Spoon over jam. Bake in preheated moderate oven (350°F) for 35 minutes. Cool. Cut into 1-inch squares.
Thanks Larry and Cindy!
Newtown, NY, USA
WACKY CAKE WITH HOT FUDGE PECAN FROSTING
In a 10-inch x 13-inch baking pan mix the following:
1½ cups flour
1 cup sugar
6 tablespoons cocoa
1 teaspoon baking soda
½ teaspoon salt
2 teaspoon cinnamon
Over the dry ingredients pour:
6 tablespoons canola oil
2 tablespoons vinegar
1 cup cold water
Mix well in baking pan and bake at 325°F-350°F degrees for 20-25 minutes. Test with a toothpick. Do not over-bake.
Frosting
In medium sauce pan bring to boil:
1 cup sugar
1 stick margerine
½ cup canned milk
3 tablespoons cocoa
Cook to soft ball stage and cool Add:
1/8 teaspoon salt
1 teaspoon vanilla
1 cup chopped pecans
powdered sugar, ½ cup at a time to your preferred consistency
Can be served warm with whipped heavy sweetened cream.
Thanks Granny!
Oklahoma, USA
WASSEL
1 quart water
3 bags of tea
1 quart apple juice
1 cup of sugar
¾ cup lemon juice
12 whole cloves
2 cups orange juice
3 sticks of cinnamon
1 quart cranberry juice
Put all in coffee pot, heat thoroughly, remove tea bags.
Thanks Louie!
Oregon, USA
PEANUT BUTTER COOKIES
1 cup of fat (or ½ cup fat, ½ cup butter)
1 cup of peanut-butter
1 cup of sugar
1 cup of brown sugar
2 eggs
2½ cups of flour
½ teaspoon of salt
½ teaspoon of baking soda
Mix fat and butter. Mix in peanut-butter. Add sugar and brown sugar. Beat in eggs by hand. Mix in salt and soda, then mix in flour. Roll dough into balls. Place balls on cookie sheets and mash balls with wet fork. Heat oven to 350-375°F. Bake until brown around edges.
Thanks Louie!
Oregon, USA
GRANDMA'S APPLE PIE
4 Granny Smith apples
2 cups flour
¼ teaspoon cloves
2/3 cup Crisco (lard)
½ teaspoon nutmeg
water
1 tablespoon cinnamon
1½ cup sugar
¼ cup butter
½ cup flour
Core and peel 4 Granny Smith apples, halve and cut into medium thin slices. Cut 2/3 cup of Crisco into two cups of flour
with a pastry cutter until mealy. Add water by teaspoons until dough hangs together. (Least amount of water possible, don't stir) Divide and roll. Mix ¼ tsp clove, ½ tsp nutmeg, 1 tbs cinnamon with 1½ cup sugar and ½ cup flour. Put shell in pan coated with margerine, dusted with flour. Add two heaping tbs of mix. Layer with apple slices and repeat until full. (Slightly heaped above pan) Top with 5 slices cut from ½ stick of butter. Moisten edge of bottom shell and fasten top to it using water and a fork. Make vent cuts on top; cook for 2 hours and 15 minutes at 350°F. Makes 1 pie.
Optional
To carmelize, turn the oven off for the last 15 minutes, and let pie cool in oven.
Thanks Louie!
Oregon, USA
DENVER
1 small onion, sliced very thin and diced
½ green pepper (sweet), slice very thin and diced
2 eggs
1 tablespoon olive oil
Get olive oil very hot and saute the onion and then add the pepper and then the two eggs and stir until "dry". Turn off the heat and add several little chunks of Velvette Cheese, no other seasoning, stir well and serve with toast.
Thanks Shirl!
Indiana, USA
CHOCOLATE CHIP COOKIES
1 cup (2 sticks) softened butter or margarine
¼ cup granulated sugar
¾ cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
2¼ cups flour
1 teaspoon baking soda
1 box Instant Vanilla Pudding
1-12 ounce package chocolate chips
Heat oven to 350°F. Beat margarine, sugars, eggs, vanilla and pudding in a large bowl with electric mixer on medium speed until light and fluffy. Mix in flour and baking soda. Stir in chocolate chips. Drop by teaspoonful, 2 inches apart onto ungreased cookie sheets.
Bake 10 minutes or until golden brown. Remove from sheets to cool. Makes about 6 dozen cookies.
Thanks Sharon!
Pennsylvania, USA
CARAMEL-FILLED CHOCOLATE COOKIES
2¼ cups flour
¾ cup unsweetened cocoa
1 teaspoon baking soda
1 cup firmly packed brown sugar
1 cup (2 sticks) margarine or butter; softened
2 teaspoons vanilla
2 eggs
1 cup chopped pecans(or whatever nuts you choose)
9 ounce package of Rolo candies
Heat oven to 375°F. In small bowl, combine flour, cocoa and baking soda; blend well. In large bowl, beat 1 cup sugar, brown sugar and margarine until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in ½ cup of nuts. In another small bowl, combine remaining ½ cup of nuts and 1 tablespoon sugar. For each cookie, with floured hands, shape about 1 tablespoonful of dough around each candy, covering completely. Press one side of each ball into the nut mixture. Place, nut side up, 2 inches apart onto ungreased cookie sheets. Bake at 375°F for 7-10 minutes or until set and slightly cracked. Cool 2 minutes, remove from cookie sheets. Cool completely on wire racks. Makes about 4 dozen cookies.
Optional
1 tablespoon sugar
4 oz vanilla candy coating, if desired
Melt candy coating in small saucepan over low heat, stirring constantly until smooth. Drizzle over cookies.
Thanks Sharon!
Pennsylvania, USA
TOY CANDY
For this recipe to properly work right, you need to make it on a dry day, and preferably dry for a few days
2 cups sugar
½ cup water
½ cup light corn syrup
flavoring and food coloring
Combine and boil to the Hard Crack stage, 290°F. Remove from the heat and add your flavoring and food coloring. Spray pan with Pam Spray lightly. Pour candy into the pan or into molds. Cool until slightly harden and scour pieces of candy in pan. Let completely harden and remove from pan, tap on the back and the pieces should fall apart for you. Or pop candy out of molds!
Flavorings:
Wintergreen - 25-30 drops
Clove - 25 drops
Cinnamon - 20 drops
Anise - 20-25 drops
These flavorings have been tried and true, but others can be used!
Thanks Sabrina!
Pennsylvania, USA
CAPELLINI ALFREDO CON FUNGHI
Equal parts butter, heavy cream and fresh parmasan cheese. Slice a large portobello mushroom and sauté it in a little olive oil and crushed garlic. Season with salt and pepper to taste (remember the cheese is salty). Melt the butter in a pan. Add cream and cheese. Stir until the cheese is melted. If the pan is too hot, and the cheese will stick together. It needs to be a creamy sauce. Add the mushrooms. Add cooked angel-hair pasta and toss. Serve immediately.
Thanks Johnny!
California, USA
WELSH RABBIT
1 pound American cheese, cut into small cubes
1 cup milk
¾ teaspoon Worcestershire sauce
1 egg, slightly beaten
1 teaspoon prepared mustard
½ teaspoon salt
dash pepper or cayenne
Heat cheese until soft in top of double boiler over hot water (not boiling). Stir occasionally. Combine milk and slightly beaten egg, and pour into cheese. Stir constantly until mixture thickens. Add seasonings. Beat smooth with egg beater. For each serving, pour Welsh Rabbit sauce over a tomato slice on hot buttered toast, and garnish with a crisp bacon strip or paprika.
Serve immediately. (5-6 servings)
Variations
1. Omit Worcestershire sauce and mustard, and add dash paprika. Heat 1 cup kidney beans with 2 tablespoons chopped stuffed olives, and combine with Welsh Rabbit sauce just before serving.
2. For a richer Welsh Rabbit, substitute 1 cup of coffee cream for the milk, and use two eggs instead of one.
Types of Cheese
Any kind of American cheddar-type cheese may be satisfactorily used for Welsh Rabbit. A sharp, well-aged cheese will give the rabbit a richer flavor. The milder, process American cheese, however, melts easily and makes a very smooth rabbit. Choose the cheese you personally prefer.
Thanks Louie!
Oregon, USA
LUAU PUNCH
1½ bottles light Jamaica rum
2 ounces Curacao
2 ounces gin
1 cup orange juice
1 cup lemon juice
1 cup lime juice
1 cup pineapple juice
½ bottle white wine
Prepare three hours before luau time. Mix all ingredients together thoroughly. Pour over cracked ice. Let stand 3 hours. Add more cracked ice. Garnish with thin slices of fresh pineapple. Serves 12.
Thanks Louie!
Oregon, USA
Carolina-Style Pulled Pork BBQ
The Pork
1 average size uncooked pork shoulder
The shoulder must be slowly smoked in a covered grill over coals and hickory chips. The fire must be controlled. Too hot and you get scorched skin. Turn frequently - a rotisserie is best. Cooking time is at least 6 hours. Keep the hickory chips moist to keep the smoke going. The shoulder is done when the middle temp is 180°F. The meat should be pinkish white, tender and juicy. The skin should be dark, and crusty, but not scorched.
The Sauce
½ cup ketchup
½ cup apple cider vinegar
¼ cup water (some use ginger ale)
½ to 1 teaspoon black pepper (to taste)
½ to 1 teaspoon cayenne pepper (to taste)
1½ teaspoon sugar
1½ teaspoon salt
Simmer 5 minutes. Let cool.
The Slaw
True Lexington style BBQ is eaten with plain cabbage slaw soaked with the sauce. The slaw is red, tangy and tasty. Some eschew the slaw, and just drizzle the meat with the sauce.
There are two ways to eat this. Sliced on a plate, with slaw, dipping sauce, hush puppies or french fries. Or, on a hamburger bun, shredded, with slaw.
In Eastern North Carolina, the tradition is to BBQ the whole pig. Diners come and pull off the parts they want, hence the name "pulled pork BBQ." They also favour a fiery red sauce with no sweetening. In Lexington, we have perfected this technique. (at least WE think so! *S*)
Thanks Len!
California, USA
