Harvest Popcorn

2½ cups popcorn
2 cans potato sticks
1 cup mixed nuts

Combine ingredients; spread on a jelly roll pan.

1 teaspoon dill seed
1 teaspoon Worcestershire sauce
1½ teaspoon onion salt
1½ lemon pepper
1½ garlic salt
1/4 teaspoon salt
1/3 cup melted butter

Combine ingredients, then drizzle over popcorn mixture. Heat in a 350° F oven for 10 minutes.

Gran Duddie

Scottish Oatmeal Cookies

1/2 cup butter
1/2 cup other shortening
1 cup white sugar
1 cup dark brown sugar
1½ teaspoon vanilla
2 eggs
1½ flour
1 teaspoon salt
1 teaspoon baking soda
3 cups raw quick-cooking oatmeal
1 cup finely chopped nuts

Cream butter and shortening, gradually add white and brown sugar. Blend well.  Add vanilla and eggs, one at a time.  Beat well. Sift flour, measure and sift 3 times with soda and salt.

Turn mixer to low speed, adding sifted dry ingredients to butter mixture. Fold in oatmeal and chopped nuts. Shape into rolls about 2 inches in diameter and chill overnight.

Cut into 1/2-inch thick slices. Place on greased cookie sheets. Bake at 350° F for 12 minutes.

Alternate method is to drop a teaspoonful of the batter onto the cookie sheet - no chilling.

Gran Duddie

Garlic Potatoes

4 pounds new potatoes
salt and 1/4 teaspoon pepper
2 teaspoon minced garlic
1/3 cup olive oil

Put potatoes in salted water; cover and boil 10-15 minutes. Drain. In a bowl, combine garlic, pepper, and oil. Place potatoes in a bowl and coat with oil. Skewer potatoes and grill for 9 minutes, turning every 3 minutes and brushing with oil mixture.

Sarah (Duddie)

Layered Mexican Salad

1 15-ounce can black beans, drained
2 cups shredded iceberg lettuce
1/2 cup chopped green pepper
1 avocado, sliced
1 cup shredded Monterey Jack cheese
4 slice lean bacon, cooked and crumbled
1/2 cup chopped red onion
1½ cup chopped tomato
1 cup fresh corn, boiled 2 minutes

Arrange ingredients in a large salad bowl, lettuce on the bottom, other ingredients in layers.

Dressing
3-5 pickled jalapeño peppers
1/4 cup white wine vinegar
1/2 fresh coriander
3/4 cup olive oil
1 teaspoon salt

Combine dressing ingredients in a food processor, then pour over salad. Let stand before serving.

Gran Duddie

Antipasto

2 can boneless skinless sardines
1 large jar pickled cauliflower
1 can button mushrooms
1 jar pickled artichoke hearts
1 14-ounce can whole green beans
1 package salami
1 can white tuna
small cocktail onions
olives
pepperoni

Dressing
1/4 cup vinegar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dill seed
1/4 teaspoon tarragon
3 garlic cloves, minced
3/4 cup olive oil

1 8-ounce can tomato sauce

Optional: cayenne pepper

Combine dressing ingredients except olive oil. Add olive oil in a stream while whisking. Add cayenne to increase heat if desired. A the end, add tomato sauce. Toss antipasto with dressing. Mix thoroughly so olive oil does not separate. Serves 12.

Alternate dressing
1 8-ounce can tomato sauce
1¼ cup French or Italian dressing

Gran Duddie

Enchilada Casserole

1½ pounds lean ground beef
1 garlic clove
1 small onion
1½ picante salsa
1 package frozen spinach, thawed and squeezed dry
1 can tomato sauce
2 medium tomatoes, chopped and seeded
1 tablespoon lime juice
1½ teaspoon salt
12 corn tortillas
1 cup sour cream
3/4 cup shredded Cheddar cheese
1/2 cup sliced ripe olives
shredded lettuce

Brown meat, onion, and garlic, then drain off the grease. Add picante salsa, spinach, tomato sauce, tomatoes, lime juice, and salt. Simmer uncovered for 15 minutes.

Arrange 6 tortillas on bottom and sides of a greased 13x9-inch baking dish. Top with half of the meat mixture. Arrange the remaining 6 tortillas over, then spread sour cream evenly over tortillas.  Top with remaining meat mixture. This can be refrigerated for up to 6 hours.

Let stand 30 minutes. Bake at 350º F for 30 minutes. Remove from oven and sprinkle with shredded cheese. Let stand 10 minutes, then garnish with lettuce, olives, and additional picante salsa.

Gran Duddie

Baked Oysters

Disclaimer: these vague directions have been verified with the cook and this is as good as it gets!

2-3 pints oysters, drained on paper towels
butter
Worcestershire sauce
plain white breadcrumbs
salt and pepper
half & half cream

Butter a glass baking dish. Put drained oysters in the dish. Sprinkle with salt, pepper, and Worcestershire sauce. Cover with finely crumbled bread crumbs. Drizzle with half & half. Dot with butter. Bake at 375º F for 30-45 minutes or until browned.

Gran Duddie

Low-Country Hoppin' John

1 pound black-eyed peas
1 pound bacon or hog jowls
1 cup chopped onion
1 cup cooked rice
1 teaspoon dry rosemary
1 teaspoon dry mustard
1 teaspoon hot pepper sauce or to taste
1/2 cup bourbon
salt to taste

Soak peas in cold water overnight. Rinse and cook uncovered on low heat until soft (or buy frozen pease and to heck with it!) Cook bacon until crisp, remove from pan, and crumble. Sauté onions in bacon grease. Combine all ingredients except bourbon in a large bowl. Stir minimally to combine. Place mixture in crock. Put crock in a pan of water and allow to steam 2 hours or until ingredients meld and grease is absorbed. When ready to serve, pour into a large warmed bowl.  Add bourbon and stir with a fork.

For the New Year: Black-eyed peas and hog jowls for good luck; rice for purity; rosemary for friendship; mustard for steadfastness; bourbon for happy hours with family and friends.

Sarah (Dudley)

Christmas Sugar Cookies

Part 1

1 ½ cups if sifted confection sugar

1 cup of butter (soft)

1 egg

1 tsp. vanilla (real)

½ tsp. almond flavor

Part 2 

2 ½ cups of flour

1 tsp. baking soda

1 tsp. cream of tartar 

Directions:

• Mix sugar and butter well then add egg, vanilla, and almond flavor.  
• In separate bowl mix flour, baking soda, and cream tartar. Stir.
• Combine the two mixtures and mix well.
• Divide dough into 2 balls and allow cookie dough to chill overnight.
• Butter the cookie sheet with butter and bake at 375 for 7-8 minutes. 

Duddie 

Shrimp Dip

And now, with much ado . . . 

2 pounds cream cheese, diced and softened

1/2 pound cooke, chopped shrimp (can use small, frozen salad shrimp)

1 medium onion, chopped 

1 medium tomato, chopped 

4 banana peppers, chopped 

3 Torrido peppers, chopped (Trappey's label usually has them)

1 tablespoon garlic juice or 4-5 cloves, pressed.

Chop onion, tomato, and peppers in a food processor.  In a large, microwave-safe bowl, combine pepper mixture, cream cheese, shrimp, and garlic.  Microwave for 20 minutes on high, stirring every 5 minutes.  Serve with tortilla chips.  Dip is best if it stays warm in a chafing dish or crockpot.  Serves approximately 24.

If Torrido peppers are unavailable, some cooks have substituted pepperoncini.  Jalapeños can also be used in small quantities.

Granduddie

Gulya's Suppé

1/4 pound butter
3 garlic cloves, crushed
2 pound round steak, cubed
3 beef bouillon cubes
crushed red pepper, to taste
1 teaspoon salt pork
boiled potatoes, cubed
1 cup chopped onion
2 Tablespoon Hungarian paprika
2 cups water
black pepper, to taste
1/2 teaspoon marjoram
1/2 teaspoon caraway seed

Sauté the onion and garlic in the butter until golden. Remove the skillet from the fire and stir in the paprika, return skillet to the fire, add the meat, and brown thoroughly, stirring constantly.

Add remaining ingredients, placing salt pork on top. Cover and simmer for 1 1/2 hours. If the soup is a little thin, thicken with Wondra flour or cornstarch.

Place a spoonful of cubed potatoes in each soup plate. Add soup and serve.

Granduddie

Chocolate Crispy Sticks

I usually double the first two steps and triple the third. 

Preheat oven to 350°, grease an 8x8x2 pan.

Cookie Layer
1 square unsweetened chocolate
1/4 cup butter
1 egg
1/2 cup sugar
1/4 flour
1/4 cup chopped pecans

Melt chocolate and butter together over hot water. Cool slightly. Beat egg until frothy, stir in chocolate mixture and sugar. Add flour and pecans, stirring until well blended. Turn into pan, bake 20 minutes. Cool in pan on wire rack.

Filling
1 cup powdered sugar
1 Tablespoon heavy cream
1/4 teaspoon vanilla extract
2 Tablespoon butter

Blend all ingredients. Spread over chocolate layer. Chill at least 10 minutes.

Glaze
1 square unsweetened chocolate
1 tablespoon butter

Melt chocolate and butter over hot water. Pour over filling, tilting pan so glaze will flow evenly. Chill 15 minutes. With a sharp knife, cut into 18 sticks.

Granduddie

Crab in Baking Shells

1 lb lump crabmeat
1/2 cup butter, melted
1/4 cup dry sherry or white wine
2 tsp Worcestershire sauce
4-5 drops hot sauce
Pepper to taste
Buttered bread crumbs
Paprika

In a heavy skillet, combine the first 5 ingredients, mixing very gently. Spoon the mixture into 4 individual seafood baking shells. Sprinkle each liberally with the breadcrumbs and lightly with paprika.

Bake in a 325 oven for 10-15 minutes until crumbs are lightly browned and the crab mixture is hot. Serve immediately.

GranDuddie

Pisco Sour

A family favorite from the years spent in Chile. Pisco is a distilled liquor (brandy) produced in the wine growing regions of Chile and Peru. If your local liquor store doesn't carry Pisco, a specialty store usually will.

2 oz. Pisco
2 tbsp sugar (superfine works best)
1/2 egg white
2 oz lime juice

Shake with ice pour into sugar rimmed glass add dash of angostura bitters.

Granduddie

Tartar Sauce

1 cup mayonnaise
1/4 cup sweet pickle relish
1 tsp lemon juice
2 tbsp minced onion
2 tsp minced capers
dash of paprika
dash of black pepper
dash of dry mustard
salt to taste

Put all ingredients in a bowl and whisk together.

GranDuddie

Chicken with Avocado Lime Sauce

1 bunch fresh cilantro, stemmed and chopped
6 tbsp lime juice
2 tsp finely grated lime zest
1 cup lemon juice
2 tbsp olive oil
2 tsp minced garlic, divided
Salt
8 boneless chicken breasts pieces
2 ripe avocados, peeled and seeded
2 green onions, finely chopped
Tabasco sauce
1 red pepper, quartered, cored, and seeded

In a medium bowl, combine cilantro, lime juice, lime zest, lemon juice, olive oil, 1 tsp of the minced garlic, and salt to taste. Remove 1/4 cup for use in the avocado sauce. Arrange chicken in a shallow dish and cover with the remaining cilantro mixture. Cover and marinate in the refrigerator for 2 hours.

In a large bowl, mash the avocados. Add the 1/4 cup cilantro mixture, green onions, the remaining 1 tsp minced garlic, salt, and Tabasco sauce to taste. Stir until well blended.

Preheat the grill to medium. Grill the chicken about 7 minutes on each side or until thoroughly cooked. Add the bell pepper to the grill halfway through. Place chicken breasts on the serving plate. Spoon the avocado sauce on top. Slice the red pepper in strips and place on top of the sauce. Garnish with tomato salsa.

GranDuddie

Tuscan Style Chicken

1 lb boneless chicken breasts
1/2 tsp sea salt
1/4 tsp pepper
2 tbsp olive oil
1 bag spinach leaves
1 cup sliced mushrooms
1 can diced tomatoes with basil, garlic, & oregano
4 oz sliced Mozzarella cheese

Season both sides of the chicken with salt and pepper. Put olive oil in a skillet, heat on medium high, then brown the chicken on both sides. Add remaining ingredients except cheese, cover and cook 4- 5 minutes. Remove the skillet from the heat, top the chicken with cheese slices, cover, and let stand until the cheese melts, 2-3 minutes. Serve with (Italian Sautéed Beans).

GranDuddie

Chicken Curry

1/4 cup butter
1-1/3 cup chopped onion
1 cup diced green pepper
2 Tbsp curry powder
4 cups, diced cooked chicken
1 cup flour
6 cups chicken broth
1 tsp. salt

Sauté onion and green pepper in the butter and curry powder until soft. Add the chicken and lightly brown the chicken. Add flour and chicken broth, cook until the sauce reaches the desired thickness.

Serve over rice with condiments such as:
Major Grey's Chutney, chopped peanuts

GranDuddie

Chicken Calypso

1-1/2 lb chicken breast cutlets
1-1/2 tsp cumin
1/4 tsp black pepper
Olive oil cooking spray
1/4 cup molasses
1/4 cup green onions, sliced
1 tbsp Gourmet Garden Cilantro herb blend (paste)
3 tbsp hot relish such as Wickles
Juice of one lime

Spray frying pan with cooking spray and heat to medium high. Sprinkle both sides of the chicken cutlets with cumin and pepper. Cook chicken 5-6 minutes on each side.

Combine the remaining ingredients in a medium bowl. Add the cooked chicken, turning to coat evenly. Cover with foil and let stand 5 minutes. Serve the chicken and the sauce.

GranDuddie

Shrimp Casserole

Prepare this ahead of time, go to the beach for the day, then cook in a short time for the sunburned crowd.

4 tbsp unsalted butter (1/2 stick), melted
2 tsp minces garlic
1/4 cup minced scallions
1/2 cup coarsely chopped mushrooms
1/2 tsp salt
1/2 tsp ground black pepper
2 tbsp olive oil
1 pound large shrimp, off the shell
1 cup fresh bread crumbs
1/4 cup dry white wine

In a large bowl, mix the butter with the garlic, scallions, mushrooms, salt, pepper, and 1 tbsp of the olive oil. Add the shrimp and toss well to mix. You can do this some hours ahead of serving time and keep in the refrigerator until you are ready to cook.

In another bowl, toss the bread crumbs with the remaining 1 tbsp of olive oil.

Pre-heat the oven to 425F. Place the shrimp mixture in a shallow baking dish, sprinkle the bread crumbs on top, and pour the wine over them. Place the dish in the oven and bake for 10 minutes, or until the top is brown and the shrimp are cooked. Serve immediately.

GranDuddie