Best Barbecued Beans on the Planet (Leon)
1
lb. bacon in 1 inch slivers
1-
15 oz. can black beans
1-
15 oz. can dark red kidney beans
3-
each 15 oz. cans baked beans or pork and beans
1
large sweet onion, finely chopped
1
red bell pepper, cored, seeded, and finely chopped
1
poblano or green bell pepper, seeded and finely chopped
2
cloves garlic, minced
4 jalapeno peppers, seeded and diced (for
hotter beans, leave the seeds in)
2
cups barbeque sauce (KC Masterpiece)
1
1/2 cups brown sugar
1/2
cup Dijon mustard
1
1/2 tsp. liquid smoke (opt)
2
drops habanero sauce
Coarse
salt and pepper, to taste
Fry
bacon until crisp and golden brown. Save
a couple of tablespoons of bacon fat for the beans, if desired. Empty the black and kidney beans into a
colander and drain. Rinse the beans
under cold running water and drain again.
Add all of the ingredients to large crockpot and cook on low all
day. YUM!!!
Broccoli l’ Orange (Melodie)
2
TBS. finely chopped onion
1
TBS. dry vermouth (or watered down white grape juice)
1
TBS. vinegar
1/2
tsp. tarragon leaves
6
TBS. butter or margarine
3/4
tsp. sugar
1
tsp. grated orange peel
3
TBS. orange juice
1
egg
9
oz. pkg. Frozen broccoli, or fresh cooked broccoli
1/2
cup mandarin orange segments, drained
Slivered
almonds, if desired
In
small saucepan, simmer onion in vermouth, vinegar and tarragon until liquid is
almost entirely absorbed. Add butter,
sugar and orange peel; heat until melted.
In blender container or food processor bowl with metal blade, combine
orange juice and egg. Blend well. Turn blender of. Add butter mixture and continue to blend at
high speed until mixture is slightly thickened.
Let stand at room temperature.
Add orange segments to broccoli.
To serve, spoon sauce over broccoli and oranges; sprinkle with almonds.
Parmesan-Roasted Broccoli (Stefanie)
4 - 5 pounds
broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 tsp. kosher
salt
1/2 tsp. freshly
ground black pepper
2 tsp. grated
lemon zest
2 TBS. freshly
squeezed lemon juice
3TBS. pine nuts,
toasted
1/3 cup freshly
grated Parmesan cheese
2 TBS. julienned
fresh basil leaves (about 12 leaves)
Preheat the oven
to 425°. Cut the
broccoli florets from the thick stalks, leaving an inch or two of stalk
attached to the florets, discarding the rest of the stalks. Cut the larger
pieces through the base of the head with a small knife, pulling the florets
apart. You should have about 8 cups of florets. Place the broccoli florets on a
sheet pan large enough to hold them in a single layer.
Toss the garlic on the broccoli and drizzle with 5 TBS. olive oil. Sprinkle with the salt and pepper. Roast for
20 - 25 minutes, until crisp-tender and the tips of some of the florets are
browned. Mix 1 1/2 tablespoons olive
oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Remove the broccoli from the oven and immediately toss with lemon
mixture (Can use less mixture if desired, it is strong flavored). Serve hot.
Creamed Corn (Cinda)
Small
crowd
1-
16 oz. frozen corn
3/4
cup whipping cream
3/4
cup milk
1
tsp. salt
1/2
TBS. sugar
1/6
cup flour
1
1/2 TBS. flour
Large Crowd
4- 16 oz. frozen corn
3 cups whipping cream
3 cups milk
1 1/2 TBS. salt
1/4 cup sugar
2/3 cup flour
6 TBS. flour
Add
all ingredients in large pot. Heat until
butter is melted. Stir frequently until
thick. May need to add more flour for
thickening. Add salt and pepper to
taste.
Grilled Corn on the Cob (Josh)
1/2
stick butter
6
ears corn – chucked
Seasoning salt
Barbeque spice
Rinse
corn. Cut 6 sheets tinfoil. Spread butter evenly on all sides of
corn. Place on one sheet of foil. Sprinkle with seasoning salt and barbeque
spice. Roll the corn into the foil,
starting with the sides to keep butter and juices in. Grill on medium heat 2 – 3 minutes, turning 3
to 4 times.
Green Beans (Melodie)
2
- 4 slices bacon – chopped
Red
pepper – chopped
1
- 3 Green onions – chopped
2 cans green beans - drained
Slivered almonds - toasted
Sauté
bacon. Add pepper and onions until
soft. Mix in green beans and
almonds. Enjoy.
Hush Puppies (Leon)
2
cups yellow cornmeal
1/2
cup self-rising flour
1
cup sugar
1
tsp. baking powder
1
tsp. coarse salt (kosher or sea)
1
small onion, minced (about 1/2 cup)
1/2
cup drained minced pickled jalapeno peppers
2/3
cup grilled corn kernels
About
1/2 cup buttermilk
1
small can (8.5 oz.) creamed corn
1
large egg, lightly beaten
3
to 4 cups canola oil for frying
To
grill corn: Brush corn with melted
butter or olive oil, and season with salt and pepper. Grill until nicely
browned, 2 - 3 minutes per side, 8 to 12 minutes total, basting with butter.
Place
the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl and whisk
to mix. Stir in the onion, peppers, and
grilled corn, if using. Add 1/2 cup
buttermilk and the creamed corn and egg.
Stir with a wooden spoon just to mix.
Consistency should be like soft ice cream; add more buttermilk if
necessary. Fry in hot oil. Using 2 spoons, carefully place 3/4 inch
balls of batter in the hot oil. Fry
until golden brown, 3 to 4 min. turning them with a wire skimmer or slotted
spoon. Drain on a paper towel, then
serve at once.
Stewed Tomatoes and Zucchini (Grandma Morgan)
4
lbs. tomatoes peeled, cored and quartered
2
lbs. zucchini cut into 1/2 inch slices
1/2
lb. onion quartered slices
2
large green peppers seeded and cut into 1 inch squares.
1
TBS. monosodium glutamate (Accent, optional)
4
tsp. Italian Seasoning
1/2
tsp. garlic powder
4
chicken bouillon cubes
In
large kettle combine tomatoes, zucchini and onion. Bring to boil. Add remaining ingredients. Let simmer for 20 minutes. Put in a sink with ice water to cool. When cool add to containers to freeze. (Can cut in half and eat right away).
Mom’s Homemade Stuffing (Debbie)
(Serves 10-12
people)
1-2
loaves of white bread
1/2
cup butter (1 cube)
1
onion
1
stalk of celery
1
bunch of parsley
1
package of sliced mushrooms (opt)
1
egg
Seasoning
salt, pepper, and poultry seasoning, to taste
Take
bread out of package and let dry out for 2 - 3 days in a grocery bag. Once dry, break bread apart into small
pieces. Dice onions, 1/2 stalk of celery, and parsley. Using a large turkey pan
or skillet, sauté onions, celery, parsley, and mushrooms in butter until
vegetables are tender. Add one egg to mixture.
Add bread pieces to mixture. Stir/mix until stuffing becomes soft and
moist. Season with seasoning salt,
pepper, and poultry seasoning to taste. Heat on low until ready to serve.
Mushroom Stuffing with Herbs and Cranberries (Stefanie)
3 TBS. plus 1/2
cup unsalted butter
1 TBS. olive oil
1 lb. assorted
mushrooms such as cremini, shiitake, and Portobello. Brushed clean and sliced
or coarsely chopped
2 tsp. chopped
fresh thyme
2 yellow onions,
chopped
3 ribs celery,
chopped
10 - 12 cups
unseasoned dried bread cubes (I actually use stove top)
1 cup dried
cranberries (I just use craisins, & more is better)
1/3 cup chopped
fresh flat-leaf (Italian) parsley
1 1/2 TBS. finely
chopped fresh sage
3 - 4 cup chicken
stock
1-11/2 tsp.
kosher salt
1/2 tsp. freshly
ground pepper
In a large frying
pan over medium-high heat, melt the 3 tablespoons butter with the olive
oil. Add the mushrooms and cook,
stirring occasionally, until lightly browned 6 - 8 minutes. Scrape into a large bowl and stir in the
thyme until well blended. Set
aside. Preheat the oven to 350°.
Butter a 9 x 13” casserole dish. Melt
the remaining 1/2 cup butter in the same frying pan over medium heat. Add the onions and celery and cook, stirring
frequently, until softened, 10-12 minutes.
Remove from the heat and add the mushrooms. Then add the stovetop stuffing, craisins,
parsley, and sage and stir to mix.
Gently stir in about 2 1/2 cups of the stock, or enough to moisten the
mixture without making it wet. Add salt
to taste and the pepper.
Transfer
the mixture to the prepared pan and drizzle the surface evenly with about 1/2
cup of the stock. Cover with aluminum
foil. About 30 minutes before the turkey
is done, place the stuffing in the oven and bake until heated through, about 30
minutes. Remove the foil and drizzle
with some stock. Continue to bake,
uncovered, until the surface is lightly browned and crispy, about 15 minutes
longer. If the stuffing seems dry,
moisten with a little more stock. Keep
warm until serving time. Serves 10 to 12
people.
Plain Yogurt (Stefanie)
Approximate preparation time: 20-25
minutes
Yield: Recipe will make 2 quarts
regular yogurt. Adjust portions to
fit your needs (e.g. 1 quart milk, 2 TBS. yogurt start, or 4 quarts milk, 1/2
cup yogurt start).
Supplies:
Medium size
picnic cooler
Quart
jars with lids
Candy thermometer
Cooking pan
Ingredients:
1/4 cup plain yogurt
3 quarts hot tap water
2 quarts of milk
Take yogurt out
and set aside in medium size bowl and bring to room temperature. Pour 3
quarts hot tap water into your cooler and put the lid on it. Pour 2 quarts of milk into pan (you can
choose to use low fat or whole milk). Turn heat to medium high and cook milk,
stirring occasionally to prevent scorching, until temperature reaches 175-180° (do not bring to boiling). Place candy thermometer on edge of cooking pan
so that it sits in milk but doesn't touch the bottom of the pan (about 10-15
minutes). While milk is cooking fill
sink half full with cold water. When milk reaches the desired temperature
remove pan from stove and put in sink of cold water (make sure the water does
not go over the top of pan). Stir occasionally to keep the temperature
consistent throughout the mixture until it reaches a temperature of 110-115° (about time 10 minutes). Remove from sink and take 1 cup of the heated
milk and pour into the bowl of yogurt you set aside. Blend this well and then
pour back into the heated milk and blend well with a spoon or whisk. Pour milk into sterile quart jars and secure
their lids. Check the water temperature in your cooler with your candy
thermometer. You want this water between 110 -115° to maintain the temperature of your
yogurt start. Place jars in cooler and cover with lid; set aside
being careful not to disturb during incubation.
Check jars in 4
-6 hours by tipping one jar at a slight angle, contents should have
thickened, and if it doesn't appear thick enough incubate for another hour or
two. Mixture will thicken up slightly after being refrigerated. This mixture is
regular yogurt.
Greek Yogurt (Stefanie)
Yields 1 quart Greek yogurt
2 quarts regular
yogurt (Dannon)
Colander
Dish Cloth
Large Bowl
Pour your quarts
of yogurt into colander lined with dishcloth. Cover completely by folding
dishcloth over yogurt, making sure all edges of dishcloth are in colander as
they will get wet and drip if they are left hanging over the side. Place
colander inside a larger bowl and refrigerate for 2 hours. Yogurt should be
consistency of sour cream when it is complete. Discard drained off whey
or save to use as liquid in cooking. If you started with 2 quarts of
yogurt you will have approximately 1 quart of Greek yogurt.
Tips: Pour
leftover Dannon yogurt into ice-cube trays and freeze, store in zip-lock bag in
freezer and pull out a couple of cubes to thaw for new starter before you begin
your next batch. You can also use some of the plain yogurt from each
batch to make a new start but this will eventually make a more
sour yogurt, so plan to use a fresh start after a few batches.
Use in smoothies, in place of sour cream, over granola or add spices to make a
dip.
- Casseroles –
Green Bean Casserole (Steve)
Ritz
crackers - 2 cups
1/2
cup melted butter or margarine
4-
3 oz. cans sliced mushrooms, drained (or less)
3-
15 1/2 oz. cans cut green beans, (drained)
1/4
tsp. salt
1/8
tsp. pepper
2/3
TBS. chopped onion
2
cans cream of mushroom soup
1
cup milk
1/2
cup toasted sliced almonds (opt.)
Combine
crackers with butter; place half the mixture in greased 9 x 13 inch pan. Add mushrooms and beans. Sprinkle with salt, pepper and onion. Combine soup and milk. Pour over onion. Sprinkle with remaining crackers and
almonds. Bake at 400° for 30 minutes.
Sweet Potato Casserole (Jannie)
Casserole:
1 lg. can yams-
drained
1 cup sugar
2 eggs
1 stick melted
butter
1 tsp. vanilla
1/2 cup coconut
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Topping:
1 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped nuts
Mix together
yams, sugar, eggs, butter and vanilla.
Add in coconut, cinnamon and nutmeg.
Put casserole mixture in a 3 qt. casserole dish. Mix together topping and spread onto
casserole. Bake at 325° for 35 minutes.
Sweet Potato Pie (Melodie)
3
cups mashed yams
1
cup sugar
1/2
cup butter
1
tsp. vanilla
1/3
cup sweetened condensed milk
1/2
cup brown sugar
¼
cup flour
2
1/2 tsp. melted butter
1/2
cup chopped pecans
Mix yams, sugar, butter, vanilla and canned
milk. Put in pie pan. Mix brown sugar, flour, melted butter and
pecans and spread over the yams. Bake at
350°
for 25 - 30 min.
Yam & Apple Casserole (Grandma Morgan)
3
- 4 yams (or 1 Large can)
6
or 8 large Jonathan or Rome apples – peeled and sliced
Sauce:
1
cup sugar
1
tsp. salt
4
level TBS. cornstarch
2
cups water
Mix
sauce ingredients together. Cook sauce
stirring constantly over heat until mixture boils hard, thickens, and goes
clear - about 5 min. Add 1 tsp. butter
to sauce and stir until melted.
Boil
yams. Let cool. Peel and slice. Place peeled and sliced apples in buttered
dripper pan or baking dish. Place layer
of yams and half the sauce. Add second
layer of apples and rest of sauce.
Cover. Bake 1 hour at 350°. Turn up temperature to 400°, remove lid
or cover and bake 10 minutes more until it bubbles. Carrots may be used in place of the yams.
- Potatoes -
Creamy Potato Bake (Heather)
2 1/2 lbs. of
thinly sliced potatoes
3 bacon rashers
cut into small pieces
1 large onion
finely diced
6 large button
mushrooms thinly sliced
1 cup grated
cheese
1 1/2 cups cream
1/2 cup of milk
Grease baking pan
and pre heat oven to 375°. Place
1/3 of potatoes in the pan, spread evenly and slightly overlapping. Sprinkle 1/3 of bacon, onion, mushrooms, and cheese
over potatoes. Repeat 2 more layers of
potatoes and toppings. Combine cream and
milk and pour over potatoes. Bake for 1
hour in the oven. Cover with foil if the
top of the potatoes start to get too brown.
Dutch Oven Hyde Potatoes (Justin)
1 lb. bacon - cut
into 1” pieces
1 whole diced
onion
3/4 to 1 cube
butter
20 small red
potatoes
2 - 3 tsp. salt,
to taste
Garlic Salt
Pepper
Cook bacon,
onion, and butter in Dutch oven until onion is clear. Add potatoes.
Cook about 45 - 60 minutes until potatoes are tender. Stir frequently. Add seasonings and enjoy! (Waldron version of Hyde potatoes is to
precook potatoes in microwave first, then add to bacon, etc.)
Funeral Potatoes (Debbie)
1- 30 oz. bag of
frozen shredded potatoes
1 TBS. melted
butter
2 can of cream of
chicken soup
1/3 cup of
dehydrated onion or chopped onions
1 carton sour
cream
1 cup of grated cheddar
cheese
Salt and pepper
to taste
1/2 cup melted
butter
1 cup corn flakes
crushed
Put half of the
grated potatoes in a 9 x 13 pan. Mix butter, soup, onions, sour cream, grated
cheese, pepper, and salt in another bowl. Pour half of the soup mixture over
the potatoes, then add more potatoes, and then more soup mixture. Mix 1/2 cup
butter and corn flakes. Cover top with
corn flakes mixture. Bake at 350° for 30 minutes.
Grilled Sweet Potato Wedges (Melodie)
3
sweet potatoes cooked through, cut into wedges
Canola
oil, for brushing
1
TBS. Bobby Flay Poultry Rub
Kosher
salt and black pepper
1/2
cup maple syrup
2
- 3 TBS. Dijon mustard
Brush
the potato wedges with oil and season with rub, salt and pepper. Grill, turning once, until nicely marked. Whisk the syrup with the mustard. Brush the potatoes with the glaze and turn a
few times to caramelize.
No Gravy Needed Potatoes (Josh)
10 - 12 russet
potatoes
1 lb. bacon
2 sticks butter
Seasoning salt
Fresh ground
pepper
Wash and chop
potatoes. Boil potatoes in large pot
until mushy. While potatoes are boiling,
chop bacon and cook until brown. Drain
excess fat and set bacon aside. Drain as
much water as able from potatoes. Pour
hot potatoes in large bowl and add butter, seasoning salt and pepper to
taste. Beat on medium speed until well
mixed, but still a little lumpy. If too
thick to beat, add 1/8 cup milk at a time until desired consistency. Add in bacon and stir. Serve with your favorite barbeque or even
Thanksgiving dinner!
Oven Fries (Stefanie)
Works with potatoes, sweet potatoes,
and butternut squash
5 potatoes
(washed and scrubbed)
1 tsp. cornstarch
Salt and Pepper, to taste
1 - 3 tsp. olive oil
Preheat the oven to 400°.
While the oven is heating spray the
baking sheet lightly w/olive oil spray and place in the oven. Mix cornstarch
with salt and pepper (and other spices and herbs if desired to flavor your
potatoes). Cut each potato in half, and
then cut each half into 5 wedges. This is an important number. These sizes are just right, not too skinny
not too fat. (For butternut squash, peel, cut the squash into thirds, then
cut each third in half, then each half in 5 wedges.)
Place the
potatoes in a bowl and sprinkle with spice mixture and toss until spices are
completely distributed. Add 1 - 3 tsp.
olive oil (depending upon how many potatoes are being prepared) and toss to
evenly coat all the potatoes. Take the
hot pan out of the oven and put potatoes on
baking sheet, making sure they do not touch each other. Watch out, it is hot! Replace
pan and bake for 15 minutes WITHOUT OPENING THE OVEN. Leave them alone for the first 15
minutes. After 15 minutes, turn
potatoes and bake 10 - 15 minutes more without opening the oven. The potatoes will be very crispy on
the outside, and very tender inside... perfect every time.
Roasted New Potatoes
(Alena)
Prep: 15 min Total: 1 hour Makes: 8 servings
2 lb. new potatoes, halved lengthwise
6 slices of bacon, chopped
3 TBS. Italian dressing
1 lb. asparagus
1/3 cup mayonnaise dressing
1 TBS. lemon juice
1 clove garlic, minced
2 TBS. parmesan shredded cheese
2 tsp. chopped fresh parsley
Heat oven to 400°. Combine potatoes, bacon and
Italian dressing; spread onto bottom of 17 x 11 pan. Bake 25 minutes and stir
in asparagus. Bake for additional 20 minutes.
Meanwhile, mix mayonnaise, lemon juice
and garlic. Spoon potatoes onto platter; top with mayo mixture, cheese and
parsley.
Yum Yum Potatoes (Jannie)
5
- 7 medium potatoes boiled - peeled & sliced
1
cube butter
2
cans Cream of Chicken Soup (no water)
1
pint of sour cream
1
1/2 cup grated sharp cheese
1/3
cup chopped green onions
Topping:
1 cup crushed cornflakes
1 TBS. melted butter
Blend
butter, soup, sour cream, cheese and onions in bowl. Heat and pour over potatoes. Put in 9x13 baking dish and refrigerate overnight. Combine cornflakes and butter mixture and put
on top of potatoes. Bake uncovered at 300 - 350° for 1 hour.
- Rice –
Café Rio Lime Rice (Debbie)
1 cup white rice
chicken broth
1 TBS. fresh lime juice
1 TBS. garlic powder
1 TBS. dried minced onion
Pinch of salt
1/2 - 1 cup chopped cilantro
1 TBS. fresh lime juice
1 cup green enchilada sauce (or use 3/4 cup)
Cook rice according to package directions, substituting chicken broth for
water, and cook with lime juice, garlic powder, minced onion and salt. When the rice is done, add chopped cilantro, lime juice and enchilada sauce.
Fried Rice (Travis)
1/2
cup peanut oil or olive oil
1/2
cup chicken diced
1/2
cup baby shrimp
1
cup strip bacon diced
2
stalks green onion diced
3
cups cold cooked rice (white or brown)
1 tsp. sugar
1 TBS. soy sauce
2 eggs beaten
1/2 tsp. salt
1/2 tsp. accent (opt)
1/2 cup fresh or frozen peas
Pour
oil into frying pan. Heat and sauté
chicken, shrimp and bacon with onions.
Add rice. Stir and fry
thoroughly. Add sugar, soy sauce, and
mix. Move rice mixture to one side of
the pan. Add beaten eggs with salt. Cook eggs partially in pan, then mix with
rice. Stir until mixed. Add accent and peas. Heat thoroughly and serve. (Meats and vegetables can be changed to your
liking).
Consommé Beef Rice (Grandma Morgan)
1
cup rice (not Minute)
1
onion – diced
1/2
cube butter or margarine
2
cans beef consommé soup
1
cup water
Almonds,
green pepper, mushrooms, (optional)
Brown
rice and onions in butter. Place in
casserole and cover with soup and water.
Bake at 325° for 45 minutes or until done.
Chicken Rice (Grandma Morgan)
2
1/2 cups water
1
cup rice
1
onion
4
chicken bouillon cubes
1/2
cube butter or margarine
Almonds,
green pepper, mushrooms, optional
Brown
rice and onions in butter. Place in
casserole and cover with soup and water.
Bake at 325° for 45 minutes or until done.
Baked Brown Rice (Stefanie)
1 1/2 cups long grain brown rice
2 1/2 cups water (I use a little more depending on the type of rice)
1 TBS. unsalted butter
1 tsp. salt
Preheat oven to
375°. Boil water and
add butter and salt (can use chicken bouillon cubes instead of butter). Stir to
dissolve salt and melt butter. Place the
rice in an 8" casserole dish. Pour the boiling water mixture over the rice
and stir. Cover with foil and bake on
the middle rack for 1 hour. Fluff with
fork and serve. This rice also
refrigerates and reheats fairly well, but it is best freshly made.
Rice Pilaf (Debbie)
2 TBS. butter
1 cup uncooked
rice
1/2 cup minced
onion
1/3 cup minced
celery
2 cups chicken
broth
2 TBS. parsley -
chopped
1/4 cup slivered
almonds
Melt butter in
hot pan. Add rice, onions, celery. Stir and cook until brown. Add chicken
broth. Cover and summer on low heat until moisture has been absorbed and rice
is tender. Add parsley and almonds just before serving. Toss lightly.
