Curry Melts

1 cup black olives, chopped
1/2 cup mayonnaise
1/2 cup chopped onion
1&1/2 cup grated cheddar cheese
1/2 tsp salt
1/2 tsp curry
1 pkg English muffins

Combine olives, mayonnaise, onion, cheese, salt & curry. Toast muffin halves. Spoon curry mixture onto toasted muffin halves. Place on cookie sheet & bake/broil until cheese is melted. Cut muffin halves into quarters. Serve as appetizers.

Sarah & Jason

Sausage Apple Ring

2 lb sausage, cooked and crumbled
2 eggs
1 ½ cups cracker crumbs
¼ cup onion (minced)
½ cup milk
1 cup diced apple

Mix ingredients together and mold into a ring. Bake on a cookie sheet at 350º. May half bake the day before. Serve with scrambled eggs and broiled fruit.

Norma

Parmesan Balsamic Dressing

1 garlic clove
1/2 tsp salt
2 tbsp balsamic vinegar
1 tsp lemon juice
3 tbsp fresh basil, minced
1/4 cup finely grated parmesan cheese
1/4 tsp pepper
1/2 cup olive oil

Mince the garlic, then mash to a paste with 1/4 tsp of the salt. Whisk together with the vinegar, lemon juice, basil, pepper, and cheese. Add oil slowly, whisking until thoroughly blended. Makes about 2/3 cup

Jim H.

Southwestern Salad

2 12 oz. pkg. frozen shoe peg corn
1-2 medium tomatoes, chopped
¾ cup chopped cucumber
¼ cup chopped onion

Combine ingredients in a large bowl.

Sauce:
½ cup sour cream
4 Tbs mayonnaise
2 tsp. salt
½ tsp. pepper
2 Tbs vinegar
½ tsp. dried mustard
½ tsp. celery seed

Combine sauce ingredients, then pour over salad, mix. Let stand before serving.

GranDuddie

Flounder with Leeks

4 flounder fillets
Olive oil
2 leeks, sliced
1 large garlic clove, minced or pressed
2 tsp dried thyme
1 cup vegetable bouillon
1/2 cup dry white wine
1 can diced tomatoes (15 oz)
Salt & pepper

Heat 1-2 tablespoons of olive oil in a heavy skillet. On medium heat, sauté the sliced leeks and garlic until tender, about 5 minutes. Add the thyme, bouillon and wine and bring to a boil. Add the can of tomatoes (including the liquid) and let the sauce simmer until thickened. Add salt and pepper to taste.

Lightly flour the skin side of the flounder fillets. Heat 1-2 tablespoons of olive oil in a skillet on medium to high. Fry the fillets skin side down until almost cooked through - 4 to 5 minutes. Then turn the fillets over for about a minute to finish cooking. Put each fillet on a dinner plate, cover with the sauce, and serve with rice. Serves 4.

Goppie

Mandarin Orange Fluff

2 boxes sugar free instant vanilla pudding, 4 serving size
1 15 oz. crushed pineapple in it's own juice, with juice
1 8 oz. fat free sour cream
1 small box sugar free orange jell-o
1 small can mandarin oranges, drained
1 8 oz. fat free cool whip

Mix pudding with pineapple, then add the rest of the ingredients.

Auntie Bev

Roasted Broccoli with Lemon Garlic Butter & Toasted Pine Nuts

1 pound broccoli florets
2 tbsp olive oil
Salt & freshly ground pepper
2 tbsp unsalted butter
1 tsp minced garlic
½ tsp grated lemon zest
1 or 2 tbsp fresh lemon juice
2 tbsp pine nuts, toasted

Preheat oven to 500F. In large bowl, toss the broccoli with the oil and salt & pepper to taste. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.

Meanwhile, in a small saucepan, melt the butter over med. heat. Add garlic & lemon zest & heat, stirring for about 1 minute. Let cool slightly and stir in the lemon juice. Place the broccoli in a serving bowl, pour the lemon butter over it & toss to coat. Scatter the toasted pine nuts over the top. Serves 4.

Martha

Grilled Steak Salad

1-1/4 lb boneless beef top sirloin steak, 3/4 inch thick
****************************
Seasoning:
1 tsp dried oregano leaves, crushed
1 clove garlic, minced
1/4 tsp pepper
****************************
1 tsp fresh lemon juice
6 cups mixed salad greens
2 medium plum tomatoes, halved lengthwise then cut crosswise into slices
1/2 cup ranch dressing

Combine seasoning ingredients. Press evenly into both sides of beef, adding salt as desired. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 13-16 min for medium rare doneness, turning occasionally.

Drizzle steak with lemon juice, then carve steak crosswise into thin slices.

In large bowl, combine salad greens and tomatoes, toss gently. Arrange beef on top of salad. Serve with dressing. Serves 4.

Jeff

Sinful Chocolate Sauce

1/3 cup cocoa
1 tbsp flour
1/2 cup sugar
1 cup boiling water
1/2 tsp vanilla
1 tbsp butter

Blend cocoa, flour & sugar. Add the boiling water, stir until smooth. Cook slowly two minutes. Add vanilla & butter. Delicious.

Mimi

Sweet & Spiced Chicken

This is a terrific way to get a flavorful chicken dish with minimum calories.

1 tsp canola oil
4 boneless, skinless chicken breast halves (about 6 oz each)
1/4 C. spicy barbecue sauce
1/4 C. seedless blackberry spread
1 tbsp. cider vinegar
1-1/2 tsp. Worcestershire sauce

Heat oil in a large skillet. Add chicken and cook 4 minutes on each side or until browned. Combine barbeque sauce and next 3 ingredients in a small bowl. Whisk until smooth. Pour over chicken in pan, bring to a boil. Reduce heat and simmer 3 minutes until chicken is done.

Auntie Bev

Lemon Pilaf

2 tsp butter
1/3 cup sliced celery
1/3 cup sliced green onions
1 cup cooked rice
1/4 tsp salt
Dash pepper
1 tsp grated lemon rind

In small saucepan, melt butter over med heat. Add celery and onions and cook until tender but not brown. Stir in remaining ingredients and continue cooking over low heat until thoroughly heated. Makes 2 servings.

Auntie Bev

Filets de Sole Farcis á la Créme

6 fillets of sole
2 small onions, chopped
½ lb mushrooms, quartered
2 Tbsp butter
2 Tbsp snipped parsley
2 cans tiny shrimp
2 Tbsp flour
1 cup light cream
½ cup dry white wine
2 Tbsp cognac
salt & pepper
½ cup grated Swiss cheese

Sprinkle fillets with salt & pepper.

Sauté onions and mushrooms in butter until golden. Stir in parsley and shrimp, heat thoroughly. Place part of this mixture by teaspoonfuls on large end of each fillet. Roll up and place side by side in a shallow baking dish.

Into remaining onion mixture, stir flour, then cream, wine, cognac, and season with salt & pepper. Bring to a boil while stirring, then pour over filets. Sprinkle with cheese. Bake in a 400° oven for about 25 minutes, or until golden.

Bommy

Great Grandmother Lewis’ Raisin Cookies

4 cups flour
4 tsp. baking powder
1 cup Crisco
2 cups sugar
2 eggs
1 tsp. vanilla
1 cup milk
1-½ cups raisins

Mix flour, baking powder, sugar & Crisco together like pie dough. Add eggs, vanilla and milk, mix well. Stir in raisins. Chill several hours then roll to ½ inch thick and cut with floured water glass. Bake at 350° until light brown.

Aunt Kay

Waffles

Making these waffles brings back memories of going "on the Hill" after Sunday services and having a late breakfast with Aunt Caroline.

2 scant cups of flour
½ tsp. salt
2 tsp. baking powder
2 eggs
2-3 cups buttermilk
10 Tbs. melted butter
½ tsp. baking soda


Mix the flour, salt, and baking powder together.

Beat eggs a lot!! Add half the buttermilk, melted butter, and flour mixture. Beat until smooth, then add remaining buttermilk.

Dissolve the baking soda in a tablespoon of hot water and add to batter. More will be needed if the waffles stick on the first try.


Variations:
From Myra:  add chocolate chips or pecans to the batter, serve for dinner with applesauce and bacon on the side.

Aunt Caroline

Brandy Ice

4-1/2 cup vanilla ice cream
1 oz. Kahlua
3 oz. brandy
1 oz. cream de cacao

Put all ingredients in a blender & whip at medium speed until smooth, but still thick. This amount should fill up a blender & provide 4 servings.

Bommy

Trisha’s Mashed Potatoes

2-1/2 lb white potatoes
1/2 cup unsalted butter, cut into pieces
1 (8 oz) pkg cream cheese, cut into pieces
1/4 cup heavy cream
Salt
Freshly ground pepper

Cut the potatoes into quarters and cover with water in a large pot, cook uncovered for 30 min or until soft. Drain and mash with potato masher. While hot, add the butter, cream cheese, heavy cream, and salt & pepper to taste. Whip until smooth with a wooden spoon.

Martha

Potato Gnocci with Marinara Sauce

4 large potatoes, peeled
1 cup parmesan cheese, divided
1 cup flour
2 egg yolks1 ½ tsp salt
½ cup butter, divided
2 cups tomato sauce (optional)

Cook potatoes in boiling water until tender. Drain and mash. Add ½ cup parmesan cheese, flour, egg yolks, salt & 1 tbsp butter, mixing well. Using 1 cup potato mixture at a time, roll into finger shapes (small ropes) and cut into 1” lengths. Cook in a large quantity of simmering water for 3 – 5 minutes until potato shapes rise to the surface. Drain well and place in a baking dish. Melt remaining butter and combine with remaining cheese. Pour over casserole. Bake at 350º for 15 – 20 minutes. Serves 6.

Potato Gnocci may be served with or without a sauce. If desired heat tomato sauce (canned or homemade) and pour over top of casserole before baking. Serve with additional sauce.

Laura

Smoked Salmon Spread

¼ pound thinly sliced smoked salmon, or more
2 (8 oz) packages cream cheese, softened
6 tsp minced onion
¼ cup chopped fresh dill. Or dried but use less.
3 tbsp lemon juice
Tabasco to taste
Dill sprigs for garnish

Chop the salmon. Combine in a bowl with cream cheese, onion, dill, lemon juice, & Tabasco, mixing thoroughly with a wooden spoon or your hands. Transfer to an attractive serving bowl or mold, cover & refrigerate at least 2 hours.

To serve, garnish with dill and spread on pumpernickel bread or crackers.

Martha

Pasta Sauce with Capers

1 medium onion, finely chopped
1-4 cloves garlic, pressed
1-2 tbsp olive oil
1 large can diced tomatoes or 4-5 medium to large fresh tomatoes, diced
1 tsp dried basil
1 small jar of capers
1 tbsp Kalamata olive paste
Fresh ground black pepper to taste
Pasta of choice
Freshly grated parmesan cheese

Heat oil in skillet. Add onion & garlic, sauté until onions are soft (about 5 min). Add tomatoes & basil, simmer about 1 hour. Stir in capers & olive paste. Serve over pasta with fresh parmesan cheese.

Sarah & Jason

Pesto

1 cup packed fresh basil leaves
3 tbsp pine nuts or chopped walnuts, toasted lightly and cooled
1 large garlic clove, chopped
3 tbsp freshly grated parmesan cheese
1/3 cup olive oil

In a blender or small food processor blend together all ingredients with salt & pepper to taste until smooth. Pesto will keep, covered & chilled, one week. Makes about 2/3 cup.

Laura

Fish with Carrots & Green Onions

Fish fillets: use red snapper, or other firm fleshed fish, 6- 8 oz. per person
3-4 carrots per person
4-5 green onions per person
Butter
Olive oil
Salt & pepper
Paprika

Cut the carrots into 1/4" thick slices. Cut the onions into 1/2" slices, use the whole onion, including the green tops.

Heat (medium) two skillets with a tablespoon of olive oil and a tablespoon of butter in each until the butter melts. Put the carrots into one skillet and the onions into the other turning them to coat the slices. Reduce the heat and cook until tender. the carrots may take 30-40 minutes depending on the thickness of the slices. Do not over-cook the onions, but keep the fresh green color. Add salt and pepper to taste.

Put the fish fillets in a greased oven-proof dish, flavor with salt, pepper, and paprika, then bake at 400° 15-20 minutes until the flesh flakes easily.

Spread half of a dinner plate with the onions, the other half with the carrots, then put the fish on top.

This recipe can be made with chicken instead of the fish. Use boneless breasts, marinaded in lemon juice, olive oil, tarragon, salt, and pepper. I prefer using a grill to cook the chicken, about 7 minutes on each side.

Goppie

Baked Cauliflower with Tomatoes

1 medium cauliflower
2 tomatoes, cut in wedges
1 cup thin cream sauce
3/4 cup grated sharp cheese
Bread crumbs
1/4 cup Parmesan cheese, grated
Nutmeg (optional)

Steam the cauliflower until done. Heat the cream sauce with the grated sharp cheese until blended. Sauté the bread crumbs in butter until brown and crisp.

Put the cauliflower in a casserole. Place the tomato wedges in slits around the cauliflower. Sprinkle with nutmeg, then cover with the cream sauce. Sprinkle with the bread crumbs and the Parmesan cheese.

Bake in a 375° oven about 20 minutes or until brown & bubbly.

Bommy

Corn & Bean Casserole

1 can shoepeg corn 
1 can french cut green beans 
1/2 cup shredded cheddar cheese
1 can cream chicken soup 
1/2 cup sour cream

Mix the above ingredients together and put into a baking dish.
Mix together 1 tube Ritz Crackers crushed and 1 stick melted butter. Spread over top of the vegetables. Bake 350° for 30 - 45 min.

Jackie

Peppermint Chocolate Puffs

This is a Christmas favorite, especially with Uncle Bill!

3/4 cup butter
1 egg, separated
2 cups sifted flour
Chocolate chips
3/4 cup sugar, divided
1 tsp vanilla
1/2 cup crushed candy cane (about 6 large canes)

Cream butter and 1/2 cup of the sugar. Stir in egg yolk and vanilla. Add flour, 1/4 cup at at time. Stir in candy. Roll into 1-inch balls. Beat egg white slightly. Dip balls in egg white, then roll in remaining sugar. Put chocolate chip on top of ball and slightly flatten ball. Bake on ungreased cookie sheet at 350° for 15 min. Remove from pan immediately to a wire rack.

Auntie Bev

Breast of Chicken Parisienne

4 double chicken breasts (boneless & skinless)
2 tbsp cooking oil
1/2 tsp tomato paste
1 tbsp flour
1/2 cup chicken stock (or canned broth)
1 to 1-1/2 cup milk - warm
1 tbsp parmesan cheese
Salt & pepper
4 tbsp butter
2 cups sliced mushrooms
Cayenne
1 tbsp sherry

Dust chicken with flour & brown in a large skillet. Add broth. Pour in wine & tomato paste. Remove chicken. Stir until thickened, add milk carefully. Season with salt & pepper. Return chicken to pan. Cover and cook gently 20 min. Arrange in oven-proof serving dish, cover with sauce, sprinkle with cheese, dot with butter, brown in broiler.

Separately, cook finely sliced mushrooms in very hot butter 5 min. Add salt & cayenne. Pour sherry over. Spoon over the chicken as it is served.

Ed & Rhonda

Oriental Coleslaw

2 pkgs Ramen noodle soup, Oriental flavor
¼ cup red wine vinegar
½ cup apple cider vinegar
1 cup oil
½ cup sugar
1 cup slivered almonds
1 cup sunflower seeds
1 bunch green onions, chopped
1 large pkg cabbage coleslaw

Mix 2 packages of Ramen seasoning, both vinegars, sugar, oil and dash of pepper in a jar. Refrigerate overnight, shaking occasionally. Break up Ramen noodles, add remaining ingredients, and toss. Pour on dressing right before serving and toss. Invite lots of people over because this makes a lot!

Laura

Hayes' Vinaigrette

¼ cup red wine vinegar
½ cup olive oil
2 tsp Dijon mustard
2-4 garlic cloves, minced
Freshly ground black pepper
Salt to taste
Fresh basil, chopped. Or dried basil.

Mix all together. Best to allow at least an hour for the flavors to blend before using.

Aunt Hayes

Black-eyed Pea Salsa

1 - 15 oz can black-eyed peas, rinsed & drained
1/4 cup thinly sliced green onions (2)
1/4 cup finely chopped red sweet pepper
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp cider vinegar
1-2 fresh jalapeño peppers, seeded & chopped
1/4 tsp cracked black pepper
Dash of salt
Fresh cilantro chopped, add to taste

Combine all ingredients in a bowl. Cover & chill overnight.

Sarah & Jason

Mustard Tarragon Stuffed Eggs

6 hard boiled eggs
1/4 cup mayonnaise
1 tbsp Dijon style mustard
1 tsp. tarragon vinegar
1-1/2 tsp. minced fresh tarragon leaves, plus sprigs to garnish
1-1/2 tsp. minced red onion

Halve the eggs lengthwise, remove the yolks and force them through a sieve into a bowl. Add the mayonnaise, mustard, vinegar, and salt & pepper to taste. Stir the mixture until smooth, transfer to pastry bag fitted with 1/4 inch star tip. (Or use a small spoon, but the results aren’t as pretty) Sprinkle some minced tarragon into the cavity of each egg half, pipe the yolk mixture into the whites, mounding it. Garnish each stuffed egg with some of the onion and a tarragon sprig. Makes 12 stuffed eggs.

Martha

Seafood Gumbo

This recipe should be sufficient to serve 12 people. All quantities are approximate,

Preparatory Steps:

Fry 4 or more slices of bacon until crisp, drain the bacon and reserve the grease.

Wash 1 to 2 pounds of okra. Cut into slices 1/4" thick. Sauté the slices in vegetable oil until soft. Set aside.

Chop enough onions to get 4 cups.

Making the roux:

In a large heavy pot, put 2/3 cup of oil. Use a combination of vegetable oil and the reserved bacon grease. Add 2/3 cup of flour. Cook and constantly stir (I prefer a whisk) the paste over medium to low heat until it is thick and brown, about 20 minutes.

Slowly add 2 quarts of water to the roux, stirring constantly. Initially the roux will try to become a ball. Continue adding the water slowly.

Add:
4 cups chopped onion
2 large cans of diced tomatoes
Salt & pepper to taste

Simmer for 1/2 hour, then add:

The okra
2 cups diced ham
The crumbled bacon slices
1 cup chopped celery
A quantity of fish if desiredHot pepper sauce to taste
Simmer for another 1/2 hour

Add 2 pounds of raw shrimp, peeled and deveined.

Simmer until the shrimp is cooked. Serve over rice or as a soup.

Goppie

Zucchini “Quiche”

4 eggs
¼ cup vegetable oil
½ cup grated Romano cheese
1 Tbsp fresh basil, chopped fine
3 cups shredded zucchini
1 cup Bisquick
¼ tsp each salt and pepper
(or to taste)

Beat oil & eggs. Add remaining ingredients & mix. Place in 8x8 greased pan (for a 9x9 pan, add approx. ½ cup extra Bisquick). Bake at 350F for 35-45 min. or until lightly browned & toothpick comes out clean from the center.

Sarah

Stuffed Tomatoes

6 medium tomatoes
1 pint fresh mushrooms, chopped 3 Tbsp butter dash pepper
½ cup sour cream
2 egg yolks, beaten
¼ cup fine dry bread crumbs
1 tsp. salt
Dash of thyme
3 Tbsp fine dry bread crumbs

Cut stem end from tomatoes; scoop out pulp. Turn shells upside-down to drain. Chop pulp finely; measure 1 cup; set aside.

Cook mushrooms in 2 Tbsp butter until tender. Combine sour cream & egg yolks, add to mushrooms. Add the tomato pulp, mix well. Stir in the crumbs, salt, pepper and thyme. Cook and stir until mixture thickens and boils.

Place tomato shells in 10x6 flat baking dish. Spoon mushroom mixture into the tomatoes. Combine 1 tablespoon melted butter and the 3 tablespoons of bread crumbs; sprinkle atop the tomatoes. Bake at 375° for 25 minutes.

These can be made ahead, then heated before serving.

GranDuddie

Carrots Bourguignon

12 carrots, peeled and quartered lengthwise
1 medium onion, chopped
4 Tbs butter
Seasoned flour
1 cup beef broth

Sauté onion in butter until yellow. Coat carrot strips with flour, add them to the onions and brown. Add broth, cover, and simmer 30 minutes or until carrots are soft.

Bommy

Grilled Tenderloin

A Christmas Day Open House favorite. Grilled, sliced, then put on the table for family and guests to enjoy throughout the day. Also use for New Years Day.

Whole beef tenderloin, well-trimmed of fat
Salt
Whole pepper corns

Salt the beef well and cover with coarsely ground black pepper. Grill over hot coals, turning every 15 minutes, until a meat thermometer registers medium in the thickest part. Usually about 60-75 minutes.

Serve hot or cold, sliced thinly, with horseradish or mustard, on sliced French bread.

Goppie

One Cent Shrimp

Take 50 count large shrimp. Boil for 3 minutes, then peel and devein them.
Bathe the shrimp in a bowl of virgin olive oil (about one cup) then skewer them as if each shrimp were a ¢ sign. On wooden skewers you’ll have about 5 cents per skewer. Season with red pepper and lemon pepper to taste.
Grill for about 3 minutes or until they turn pinkish. Simple but delicious.

Bob M.

Scallop Kabobs

1/4 cup olive oil
2 tbsp lemon juice (fresh if possible)
2 tbsp minced parsley
1/2 tsp fennel seeds, crushed
1 clove garlic, minced
grated rind of one small orange
1 lb sea scallops
vegetables to add to kabob (red onions quartered, zucchini, cherry tomatoes, mushrooms, etc.)

In a medium-sized shallow bowl, whisk together the oil, lemon juice, parsley, fennel, garlic & orange rind. Add the scallops & toss well. Cover & refrigerate at least 4 hours. Thread scallops & vegs onto lightly greased long metal skewers. Grill 4-5 inches from heat, turning once or twice, until scallops are just opaque (about 4-5 min).
Serve with rice. Serves 4.

Sarah & Jason

Venison Sauté with Vegetables

2 lbs venison steaks or cutlets
½ tsp salt
2 tbsp cooking oil
1/2 cup chopped onion
1 clove garlic, minced
1 cup diced celery
1 cup diced carrots
1 ½ cups water
1 bay leaf
Salt and pepper to taste
3 tbsp margarine
3 tbsp flour
1 cup sour cream
fresh parsley

Brown venison in oil on both sides in heavy skillet. Remove to shallow 3 quart casserole. Add onion, garlic, celery and carrots to skillet and sauté 2 min. Add water, salt, pepper and bay leaf and pour over venison. Bake at 350º for 30 min. Remove from oven. Drain off broth and reserve. In saucepan, melt margarine. Add flour and cook 2 minutes, stirring until smooth and bubbly. Slowly add broth and cook, stirring, until thickened. Stir in sour cream. Pour over venison and vegetables. Garnish with parsley. Serves 6.

Laura

White Chili

1 lb dried white beans
2 lb boneless chicken breasts
1 tbsp olive oil
2 medium onions, chopped
4 garlic cloves
2 (4 oz) cans chopped mild green chilies
3 cups grated Monterey jack cheese
2 tsp ground cumin
1 ½ tsp dry oregano, crumbled
¼ tsp ground cloves
¼ tsp cayenne pepper
6 cups chicken stock or broth
Sour creamSalsa
Chopped fresh cilantro

Place beans in large heavy pot, add cold water to cover by at least 3 inches, & soak overnight.

Cook & cube chicken.

Drain beans and set aside. Heat oil in same pot over medium–high heat. Add onions & sauté til translucent, about 10 min. Stir in garlic, chilies, cumin, oregano, cloves & cayenne & sauté 2 min. Add beans & stock & bring to boil. Reduce heat & simmer til beans are very tender, stirring occasionally, about 2 hours.

Add chicken & 1 cup cheese to chili and stir til cheese melts. Season with salt & pepper. Ladle into bowls, garnish with remaining cheese, sour cream, salsa & cilantro. Makes 8 servings.

Martha

Cheese Crab Bites

1 pkg English Muffins
1 - 5 oz jar Old English Cheese
1 - 7 oz can crab meat, drained
1 tsp garlic salt
1 stick margarine or butter

Split muffins, heat butter & cheese until melted. Add minced crab meat, garlic salt. Spread on muffins. Place in freezer until firm then cut each muffin half into eight pieces. Place under broiler until bubbly. Can be left in the freezer until ready to use.

Jackie

Jezebel Sauce

This recipe comes courtesy of our Alabama son-in-law's mother and has become a staple of our Thanksgiving dinner. It lends a bit of bite if you think turkey is too bland.

1 - 16 oz. jar pineapple preserves
1 - 16 oz. jar apple jelly
1/2 cup horseradish (recommended Kraft, in the dairy section)
3 tbsp dry mustard
1 tbsp black pepper

Combine all ingredients in a saucepan. Heat until jellies are melted. Pour into jars, refrigerate. Excellent on pork & poultry.

Patty

Shrimp Scampi

Living on the Carolina coast where the shrimp is plentiful and just the very best, we often cook shrimp for family gatherings. This recipe is a favorite because it is quick and delicious.

2 pounds large shrimp (peeled)
1/2 cup butter
3 tbsp parsley flakes
2 tbsp lemon juice
1 tsp Old Bay seasoning
1 tsp dry mustard
2 tsp salt
1/4 tsp pepper
4 cloves garlic, pressed

Heat butter in a skillet, then add the garlic and cook until brown. Add the rest of the ingredients. Cook until all shrimp turn pink and are just cooked through. Serves 4.

Myra

Barbecue Sauce

1 tbsp butter, melted
1 tsp paprika
4 tsp brown sugar
4 tsp Worcestershire Sauce
3 tbsp vinegar
1/2 cup minced onion
1/4 or 1/2 tsp pepper
1 tsp dried mustard
1/2 cup catsup

Combine all ingredients in a small sauce pan. Cook slowly, makes 1 cup sauce.

Auntie Bev

Fresh Apple Cake

2 medium apples
1 cup sugar
1&1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 cup melted butter
1 egg
1/2 cup seedless raisins
1/2 cup chopped nuts

Peel & core apples, chop coarsely and mix with sugar in a large bowl. Let stand 10 min. Sift flour with soda, salt, cinnamon, nutmeg and allspice. Blend butter and egg into apple mixture, add the dry ingredients and stir just until blended. Fold in raisins and nuts, pour into greased 8” square pan. Bake at 350° for 50-55 min. Cool 10 min then remove from pan and cool on rack. Sprinkle with powdered sugar or serve with whipped cream.

Mimi

Peas Lorraine

2 20 oz. packages of frozen peas
4 Tbs sugar
1 large garlic clove
½ tsp. salt
½ tsp. pepper
½ tsp. oregano
½ tsp. tarragon
8 Tbs water
4 Tbs butter

Cook peas with all ingredients except butter. Boil 5 minutes. Shake pan, drain, remove garlic clove, add butter and serve.

Aunt Maury

Spinach Sauté

1 pkg. frozen chopped spinach (thaw & squeeze dry)
1 medium onion, chopped
4 Tbsp butter
Heavy cream
Flour
Salt
Pepper
Nutmeg


Sauté onion in butter until yellow. Add spinach, flour, and heavy cream. Season with salt, pepper, and nutmeg to taste.

Aunt Hayes

Italian Beans and Greens

4 cans Northern white beans
1½-2 cans chopped collard greens, drained
2 cans chopped tomatoes with juice
1/4 cup chopped garlic
1 medium onion, chopped in large pieces
2 tablespoon olive oil
2 tablespoon ham base (if you cannot get a good ham base, cook a couple of ham hocks in water and add a cup of the resulting ham stock to the beans)
Salt and pepper to taste

 Combine all ingredients and bake in a covered casserole dish at 350º F for 1½ hours. Add more ham stock to the desired consistency. Make sure the cans are all the same size in measurement.

Jackie

Sliced “Jersey” Tomato Salad

In the opinion of many, especially the author, the best tomatoes come from the truck farms of New Jersey. Get them there if you can, if not, well.......

6 large beefsteak “Jersey” tomatoes, thickly sliced
Salt and freshly ground black pepper
¼ cup finely chopped scallions
2 tablespoons chopped fresh basil leaves
¼ cup red wine vinegar
¾ cup extra virgin olive oil
2 cloves garlic, finely chopped
2 teaspoons Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon sugar

Arrange layers of the tomato slices in a serving dish, sprinkling each layer with salt and pepper to taste, scallions and basil. Combine the remaining ingredients by beating or shaking in a jar. Pour over the tomatoes and chill well. Makes 8 servings.

Aunt Carole

Dot's Meatballs

2 slices white bread
1/2 cup water
1 small onion, chopped
4 sprigs parsley, chopped
1 lb ground round beef
(or ground beef and pork)
3 tbsp shredded Parmesan cheese
1 egg
1 tsp salt
1/2 tsp pepper
1 clove garlic, crushed

Squeeze the moistened bread (with water). Add all the other ingredients, shape into balls. Brown in olive oil, add to sauce (Dot's Spaghetti Sauce).

Rhonda & Ed

Dot's Spaghetti Sauce

1 small onion chopped

2 garlic cloves
1/4 cup oil
2 small cans tomato sauce
1 small can tomato paste 3 cups water

1 tbsp sugar

1 tbsp oregano
1 tsp salt
1 tsp pepper

In a heavy bottomed kettle, sauté onion & garlic in hot oil until soft. Add remaining ingredients & cook slowly one hour. Add meatballs (Dot's Meatballs) and serve over cooked pasta.

Rhonda & Ed

Granny's Crab Cakes

1 lb crab meat
1 tbsp mayonnaise
1 egg
Pepper, to taste
1 tbsp parsley
Old Bay seasoning
1 dash Worcestershire sauce
1 tbsp dry mustard
Small amount of bread crumbs

Check crab meat for stray pieces of shell. Mix all ingredients together, form patties. Sauté in minimal oil. Serve with (Tartar Sauce).

Granny

Roast Pork Tenderloin

1/2 tsp thyme
1/2 tsp marjoram
1/2 tsp sage
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground ginger
freshly ground pepper to taste
2 tbsp soy sauce
1 tbsp Worcestershire sauce
2 lb pork tenderloin

Place all dry ingredients in a small bowl. Add soy sauce and Worcestershire sauce and mix well. Spread mixture evenly over meat and allow to marinate for an hour or two in the refrigerator.

Roast at 350° until internal temperature reaches 170° F, about 45 min. Serve with rice or vegetables.

Martha

Pork Chops and Rice

4 pork chops, ¾ inch thick (or 4 chicken breast halves)
1 tbsp vegetable oil
1 cup long grain rice
2 cups water
4 thick slices onion
4 thick green pepper rings
4 thick slices tomato
salt & pepper to taste

Preheat oven to 350º. Heat oil in a large skillet. Brown the pork chops, turning once, 3-4 minutes per side. Remove chops from pan, set aside. Add rice & water to the skillet. Bring to a boil, stirring to scrape up brown bits. Pour rice & water into deep dish baker or casserole dish. Place chops on top of rice. Top each chop with slice of onion, tomato & green pepper. Sprinkle salt & pepper over all. Cover and bake 40 – 45 minutes until rice has absorbed water & chops are tender. Serves 4.

Laura

Breakfast Casserole

This is a favorite for Christmas breakfast. Make it the night before, then put it in the oven in the morning so it cooks while the packages are being opened.

4 slices white bread, cubed
1 lb sausage, cooked & crumbled
4 oz shredded cheddar cheese
6 eggs
2 cups milk
1 tsp salt
1 tsp dry mustard
(1 small can chopped green chilies – optional)

In a 13x9 greased baking dish, layer bread cubes, sausage & cheese. Beat remaining ingredients together, then pour into dish. Cover & chill 12 hours. Bake uncovered at 350º for 45 min.

Sarah & Jason

Black Bean & Corn Salsa

16 oz cooked black beans
16 oz fresh or frozen corn kernels
1/2 cup chopped fresh cilantro
1/4 cup chopped green onion
1/4 cup chopped red onion
1/3 cup fresh lime juice
3 tbsp olive oil
1 tbsp ground cumin
salt and freshly ground pepper
1/2 cup diced ripe tomatoes, drained

In a large bowl, combine beans, corn, cilantro, green and red onion, lime juice, oil and cumin. Season with salt & pepper to taste. Cover and chill at least 2 hours or up to overnight. Just before serving, stir in tomatoes. Serve with blue and white corn chips.

GranDuddie