Brown Sugar and Mustard Glazed Salmon
Bacon Wrapped Cajun Honey Butter Pork Tenderloin with fruit jelly drizzle!
Bacon Wrapped Cajun Honey Butter Pork Tenderloin with fruit jelly drizzle!
4tbsp, butter melted 4tbsp honey 1 1/2 pound pork tenderloin trimmed but whole 1/2 pound bacon 1/2 tsp Cajun seasoning 1/2 tsp black pepper coarse 3/4 cup pork or beef broth into bottom of pan preheat oven 375*F mix all seasoning honey and butter pour over pork wrap pork in bacon bake until pork comes to temp 145*F let set and rest slice into medallions fan out on platter. Take a fruit jelly 4 tablespoons heat in microwave until liquified. but slightly gelled still drizzle over meat and serve! drizzle can be blackberries, apricot, orange marmalade reserve drippings and broth as aujus |
WILD GRAPE AND CRANBERRY COBBLER
This was a dish my Grandmother Joyce Fulmer had made with me during the Thanksgiving and Christmas!
She had picked up the recipe from one of the chefs she had worked with at The Islands in Kentucky on the Ohio River!
I remember her taking me there as a child and allowing me to go into kitchen and have a tasting from the chef! So started my love for finer foods! However nothing beats a good ole fashion country meal as well! I was lucky enough to have had best of both worlds from both sets of grandparents!
Ingredients:
3 cups of seedless grapes
3 cups halved Cranberries
3/4 cup sugar
2 tablespoons all purpose flour
2 tablespoon lemon juice or orange juice
Dash of cinnamon
Dash of nutmeg
**note** Dash is really just what ever you like**I prefer more seasoning than most! so I use 1/4 tsp
Pie crust:
2 1/2 cup all purpose flour
1 tsp. salt
1 1/2 tsp. sugar
1 cup unsalted butter chilled and cubed
1/4 cup ice water
Topping best as ala mode with homemade ice cream
preheat oven 400* F
make pie filling mix all ingredients together and set aside to allow spices to meld with fruit juices!
to make the roll out on a pie crust, use a food processor mix dry ingredients then pulse and add butter to make the flour and butter to look like crumble.
Add ice water slowly to form a dough Chill dough 1 hour
Roll out on floured surface 18 inch diameter
place in 9 inch pan fold dough over bake 50 to 60 minutes let set up 20 minutes serve with ice cream or whipped topping
She had picked up the recipe from one of the chefs she had worked with at The Islands in Kentucky on the Ohio River!
I remember her taking me there as a child and allowing me to go into kitchen and have a tasting from the chef! So started my love for finer foods! However nothing beats a good ole fashion country meal as well! I was lucky enough to have had best of both worlds from both sets of grandparents!
Ingredients:
3 cups of seedless grapes
3 cups halved Cranberries
3/4 cup sugar
2 tablespoons all purpose flour
2 tablespoon lemon juice or orange juice
Dash of cinnamon
Dash of nutmeg
**note** Dash is really just what ever you like**I prefer more seasoning than most! so I use 1/4 tsp
Pie crust:
2 1/2 cup all purpose flour
1 tsp. salt
1 1/2 tsp. sugar
1 cup unsalted butter chilled and cubed
1/4 cup ice water
Topping best as ala mode with homemade ice cream
preheat oven 400* F
make pie filling mix all ingredients together and set aside to allow spices to meld with fruit juices!
to make the roll out on a pie crust, use a food processor mix dry ingredients then pulse and add butter to make the flour and butter to look like crumble.
Add ice water slowly to form a dough Chill dough 1 hour
Roll out on floured surface 18 inch diameter
place in 9 inch pan fold dough over bake 50 to 60 minutes let set up 20 minutes serve with ice cream or whipped topping
CRANBERRY RELISH WITH WILD GRAPES
This makes for a great gift basket item or Holiday Bazar item.
Mix chopped cranberries with wild grapes nuts of your choosing walnuts, pecan, almond. great on toasts, cookies or muffins
2 cups chopped cranberries
1 cup wild grapes chopped
3/4 cup nuts
1 cup mashed raspberry
3/4 cup raspberry preserves
chop n mix all together 1 day before use! Keeps 1 week tightly covered in refrigerator. can be canned for longer keeping makes 5 cups
Mix chopped cranberries with wild grapes nuts of your choosing walnuts, pecan, almond. great on toasts, cookies or muffins
2 cups chopped cranberries
1 cup wild grapes chopped
3/4 cup nuts
1 cup mashed raspberry
3/4 cup raspberry preserves
chop n mix all together 1 day before use! Keeps 1 week tightly covered in refrigerator. can be canned for longer keeping makes 5 cups
HANDWRITTEN HERITAGE RECIPES
PASSED DOWN BY LOVED ONES WHO HAVE PASSED
Tia's German Potato Salad
1/4 cup sugar 1 tbsp. flour 2 tsp. salt pepper blended 1/4 cup vinegar 2/3 cup water 4 cups cooked sliced potatoes lightly browned 1/2 pound bacon browned and diced 1/4 cup bacon drippings 1 hard boiled egg diced small 2 tbsp. diced onion, parsley Combine sugar flour salt pepper stir in vinegar and water bacon and drippings cook 5 minutes toss in remaining ingredients till covered in liquid. heat thoroughly. serves 6 to 8 people |
foodie funnies
COFFEE
FOOD
APPLE CAKE
1CUP SUGAR
2 CUPS FINELYDICED APPLES
1 EGG
1 CUP SIFTED FLOUR
1 TEASPOON BAKING SODA
1 TEASPOON CINNAMON
1/2 CUP CHOPPED NUTS
PINCH OF SALT
************************************************
POUR SUGAR OVER APPLES LET STAND UNTIL DISSOLVED
ADD BEATEN EGG BLEND IN REMAINING INGREDIENTS, GREASE A 8 INCH SQUARE PAN POUR BAKE AT 350* F. 35-40 MINUTES
SAUCE OPTIONAL:
1 CUP WHITE SUGAR
1/2 CUP FLOUR MIX
1 CUP WATER
1 TSP VANILLA
1 CUP BUTTER
DASH SALT
COOK UNTIL THICKENED
SERVE OVER TOP APPLES
2 CUPS FINELYDICED APPLES
1 EGG
1 CUP SIFTED FLOUR
1 TEASPOON BAKING SODA
1 TEASPOON CINNAMON
1/2 CUP CHOPPED NUTS
PINCH OF SALT
************************************************
POUR SUGAR OVER APPLES LET STAND UNTIL DISSOLVED
ADD BEATEN EGG BLEND IN REMAINING INGREDIENTS, GREASE A 8 INCH SQUARE PAN POUR BAKE AT 350* F. 35-40 MINUTES
SAUCE OPTIONAL:
1 CUP WHITE SUGAR
1/2 CUP FLOUR MIX
1 CUP WATER
1 TSP VANILLA
1 CUP BUTTER
DASH SALT
COOK UNTIL THICKENED
SERVE OVER TOP APPLES
BAKED EGGPLANT
1 LARGE EGGPLANT
1 ONION SLICE
2 CELERY STALKS CUT FINE
1 EGG
2-3 OLD SLICES OF BREAD DICED
1 TBS BUTTER
SALT N PEPPER TO TAIST
*************************************************
SPLIT THE EGGPLANT LONGWAYS, SCOOP OUT THE MEAT LEAVING THE SHELL
SOAK SHELL IN WATER WHILE PREPARING STUFFING
BOIL EGGPLANT MEAT TILL TENDER
WITH ONION N CELERY LOW WATER MORE TO STEAM THAN BOIL
LET COOL, DRAIN ADD EGG BREAD N BUTTERSALT N PEPPER STFF SHELL BAKE 375* F. 45 MINUTES
NOTE: When I make this dish I do not boil ingredients I blend all and stuff the shell
bake with a sprinkle of parmesan or mozzarella!
1 ONION SLICE
2 CELERY STALKS CUT FINE
1 EGG
2-3 OLD SLICES OF BREAD DICED
1 TBS BUTTER
SALT N PEPPER TO TAIST
*************************************************
SPLIT THE EGGPLANT LONGWAYS, SCOOP OUT THE MEAT LEAVING THE SHELL
SOAK SHELL IN WATER WHILE PREPARING STUFFING
BOIL EGGPLANT MEAT TILL TENDER
WITH ONION N CELERY LOW WATER MORE TO STEAM THAN BOIL
LET COOL, DRAIN ADD EGG BREAD N BUTTERSALT N PEPPER STFF SHELL BAKE 375* F. 45 MINUTES
NOTE: When I make this dish I do not boil ingredients I blend all and stuff the shell
bake with a sprinkle of parmesan or mozzarella!
BEET JELLY
PEEL N SLICE THINLY 5 OR 6 BEETSBOILTILL TENDERIN UNSALTED WATERTO COVER.
DRAINSTRAINAND MEASURE 4 CUPS OF BEET JUICE INTO LARGE SAUCE PANADD 1/2 CUP OF LEMON JUICE
1BOX FRUIT PECTIN
STIRAND BRING TO A HARD BOIL FOR 3 MINUTES
REMOVE FROM HEAT SKIM AND POUR INTO STERILIZEDJELLY JARS SEAL WITH PARAFIN COVER WITH LIDS WHEN COLD. MAKES 4 PINTS
EAT THE SLICED BEETS
DRAINSTRAINAND MEASURE 4 CUPS OF BEET JUICE INTO LARGE SAUCE PANADD 1/2 CUP OF LEMON JUICE
1BOX FRUIT PECTIN
STIRAND BRING TO A HARD BOIL FOR 3 MINUTES
REMOVE FROM HEAT SKIM AND POUR INTO STERILIZEDJELLY JARS SEAL WITH PARAFIN COVER WITH LIDS WHEN COLD. MAKES 4 PINTS
EAT THE SLICED BEETS
1929 cookbook passed down to me New Delineater Recipes!
"To become a good cook requires more than the blind following of a recipe."
To become a good cook one must learn how food reacts dependent on quality of ingredients, and weather, atmospheric pressure! You must learn how to manipulate it!
Accurate measurements are a must especially during baking!
One must also practice safe food handling!
Weather it be packaging, storing , freezing, canning, or temperatures to cook and store at!
Cooking can be a daunting task for some but is a joy for others!
I was taught by my grandmothers that food is fun! Play with it! Try new things! Try new spices, new way of fixing an old family favorite!
Deconstruct a dish! Make a recipe your own by trying different things!
Make it look good! you eat with your eyes as well as your mouth! Make it smell good as well!
The texture of food is also important!
Recipes can be complex and very scary to try for a novice cook! but there are some simple starters for those who want to learn how to cook!
Always use your best quality that you can afford!
Here is a very simple recipe for a family favorite!
To become a good cook one must learn how food reacts dependent on quality of ingredients, and weather, atmospheric pressure! You must learn how to manipulate it!
Accurate measurements are a must especially during baking!
One must also practice safe food handling!
Weather it be packaging, storing , freezing, canning, or temperatures to cook and store at!
Cooking can be a daunting task for some but is a joy for others!
I was taught by my grandmothers that food is fun! Play with it! Try new things! Try new spices, new way of fixing an old family favorite!
Deconstruct a dish! Make a recipe your own by trying different things!
Make it look good! you eat with your eyes as well as your mouth! Make it smell good as well!
The texture of food is also important!
Recipes can be complex and very scary to try for a novice cook! but there are some simple starters for those who want to learn how to cook!
Always use your best quality that you can afford!
Here is a very simple recipe for a family favorite!
SOUTHERN CORN BREAD
1 CUP MILK
1/2 TEASPOON BAKING SODA DISOLVED IN 1 TEASPOON WATER
1 EGG YOLK
1/2 TEASPOON SALT
1 1/2 CUP YELLOW CORN MEAL OR WHITE OR 1/2 N 1/2 IT IS VARRIABLE
WHITE OF EGG BEATEN STIFF TO ADD LAST!
MIX IN ORDER GIVEN
GENTLY FOLD THE WHITE INTO BATTER
HAVE OVEN HEATED TO 350 * F
BAKE 15 MINUTES
TRUE SOUTHERN CORN BREAD IS MADE WITH WHITE CORN MEAL AND IS NOT SWEET!
I ALWAYS MIX MINE 1/2 N 1/2 AND ADD 2 TBS. OF SUGAR TO MINE AND 1 TABLESPOON OF MINCED ONIONS AND 1/4 CUP OF JALEPENO DICED!
THAT IS HOW YOU MAKE IT YOUR OWN!
CHANGE IT UP SOME!
PLAY WITH YOUR FOOD!
1/2 TEASPOON BAKING SODA DISOLVED IN 1 TEASPOON WATER
1 EGG YOLK
1/2 TEASPOON SALT
1 1/2 CUP YELLOW CORN MEAL OR WHITE OR 1/2 N 1/2 IT IS VARRIABLE
WHITE OF EGG BEATEN STIFF TO ADD LAST!
MIX IN ORDER GIVEN
GENTLY FOLD THE WHITE INTO BATTER
HAVE OVEN HEATED TO 350 * F
BAKE 15 MINUTES
TRUE SOUTHERN CORN BREAD IS MADE WITH WHITE CORN MEAL AND IS NOT SWEET!
I ALWAYS MIX MINE 1/2 N 1/2 AND ADD 2 TBS. OF SUGAR TO MINE AND 1 TABLESPOON OF MINCED ONIONS AND 1/4 CUP OF JALEPENO DICED!
THAT IS HOW YOU MAKE IT YOUR OWN!
CHANGE IT UP SOME!
PLAY WITH YOUR FOOD!
ANCHOVY BUTTER
4 YOLKS FROM HARD BOILED EGGS
4 DEBONED ANCHOIES
1/2 CUPBUTTER
PAPRIKA
RUB THE YOLKS TILL LIKE POWDER, USE A METAL SIEVE RUB YOLK ON IT!
BLEND ANCHOVIES, YOLKS, BUTTER TILL SMOOTH PASTE FORM INTO A DISK SHAPE OR LOG. SPRINKLE WITH PARIKA. CHILL THEN SLICE IF LOG. SERVE ON PLATE IF SHAPE OF DISK.
4 DEBONED ANCHOIES
1/2 CUPBUTTER
PAPRIKA
RUB THE YOLKS TILL LIKE POWDER, USE A METAL SIEVE RUB YOLK ON IT!
BLEND ANCHOVIES, YOLKS, BUTTER TILL SMOOTH PASTE FORM INTO A DISK SHAPE OR LOG. SPRINKLE WITH PARIKA. CHILL THEN SLICE IF LOG. SERVE ON PLATE IF SHAPE OF DISK.