Sweet Potato Casserole

4 c hot, mashed sweet potatoes
1/3 c plus 2 Tbsp butter
2 Tbsp sugar
2 eggs, beaten
1/2 c milk
1/3 c chopped pecans
1/3 c flaked coconut
1/3 c brown sugar
2 Tbsp flour

In a bowl, mix sweet potatoes, 1/3 c buter, and sugar. Beat in eggs and milk. Pour mixture into greased 2 qt casserole Combine pecans, coconut, brown sugar, and flour. Stir in 2 Tbsp melted butter. Sprinkle mixture over sweet potatoes. bake at 325 for one hour.

Bowtie festival

INGREDIENTS:
2 cups heavy cream
1 cube chicken bouillon
1 tablespoon Asiago Cheese
1 tablespoon cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomatoes

1 (16 ounce) package bow tie pasta
3/4 cup bacon
1/4 cup butter
1 cup diced red onion
2 cloves garlic, chopped
1 cup chopped green onion
1 pound grilled skinless, boneless chicken breast, diced
1 cup heavy cream
2 tablespoons chopped fresh parsley

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DIRECTIONS:
In a large saucepan over medium heat, cook 2 cups cream until just bubbling.
Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and
Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture,
and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried
tomatoes. Set aside, or cover and refrigerate for later use.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for
8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Melt butter in a large saucepan over medium heat. Saute red onion until soft
and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir
in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated
through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until
evenly coated, and sprinkle with chopped parsley.

Party coffeecake

1/2 lb butter, softened
1 1/2 c sugar
3 eggs
1 c sour cream
2 1/2 c flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp freshly squeezed lemon juice
1 tsp vanilla extract
1/2 tsp almond extract

Filling:

1 1/2 c chopped pecans
2/3 c sugar
1 1/2 tsp cinnamon

Cream butter and sugar. Add eeggs one at a time, beating after each addition. beat in sour cream, then dry ingredients which have been sifted together three times. blend in flavorings. prepare filling. Spread 1/2 batter in bottom of 9x13 or bundt pan, then layer filling and rest of batter on top. Bake at 350 for 35 minutes (9x13) or 325 for 55 minutes.

French Peach Pie

crust
1 1/2 c flour
1 1/2 Tbsp sugar
1 tsp salt
2 Tbsp milk
1/2 c vegetable oil

Crumb filling
3/4 c sugar
1/4 c brown sugar
2/3 c flour
4 Tbsp butter, softened

Fruit filling
6 c sliced, peeled, ripe peaches
1/4 c sugar
1/2 tsp salt
1 tsp cornstarch
juice from one half of lemon
1 tsp vanilla extract

Crust: Sift together in a 9 inch pie pan the flour, sugar, and salt. Pour in the milk and oil. mix and press into pan.

Fruit filling: Toss peaches with sugar and lemon juice and let macerate for 30 minutes. Drain peaches over bowl and combine 1/4 c peach juice with vanilla. Whisk in cornstarch and salt until thoroughly combined. Pour peach juice mixture over peaches and toss to coat.

Crumb filling: Cut together the sugars and flour into the butter. spread half of the filling on the crust, fill with fruit filling. sprinkle remaining half of the crumb filling on top. Bake at 350 F for one hour.

Broccoli salad

1 bunch fresh broccoli
1/4 c chopped green or red onion
1/2 c sunflower seeds
1/2 c golden raisins
1/2 c crumbled, crisp bacon

Dressing (more than enough for one salad recipe):
1 c mayonnaise
1/4 c vinegar
1/4 c sugar

Iced frappucinos

1 1/2 qts whole milk
1 can sweetened condensed milk
1/2 c nonfat dry milk
1/4 c espresso

Blend ingredients together, then serve over ice. For a mochachino, add 1/4 c chocolate syrup.

Mustard Peppercorn sauce

1 Tbsp sugar
2 Tbsp tarragon or white wine vinegar
1/4 c dijon mustard
1/2 tsp salt
2 egg yolks
2 Tbsp green peppercorns, rinsed and drained
1 Tbsp unsalted butter
1/2 c heavy cream

In top of double-boiler, combine sugar, vinegar, mustard, salt, egg yolks and peppercorns. Whisk over hot water until thickened, about 5 minutes. Remove from heat and stir in butter. Allow to cool. Whip cream and fold into mustard sauce. Cover and refrigerate until serving time. the sauce may be made up to one week in advance. Serve with steak.

Extra Special Buttercream Icing

This icing is similar to the flavor and has a medium consistency like bakery icing. It is ideal for frosting and borders.

* 2 cups unsalted butter, softened
* 2 lbs. confectioners' sugar (I like a little less)
* 1/2 tsp. salt
* 2 tsp. vanilla
* 2 tsp almond extract
* 6 oz. whipping cream

Cream butter until fluffy. Add sugar and continue creaming until well-blended. Add salt, flavoring and whipping cream; blend on low speed until moistened. Beat at high speed until icing is fluffy.

Extra-Special Buttercream icing needs to be refrigerated, both after it is made and when it is placed on a cake. It will keep 3-5 days in the refrigerator.

Yield: 7 1/2 cups.

Strawberries and Cream Cake

1 box Betty Crocker® SuperMoist® white cake mix
3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 container (6 oz) Yoplait® Original 99% Fat Free strawberry yogurt
1 container Betty Crocker® Whipped vanilla frosting
1 quart (4 cups) strawberries

1. Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and lightly flour bottoms and sides of two 8-inch or 9-inch round pans, or spray with baking spray with flour.
2. In large bowl, beat cake mix, water, oil, egg whites and yogurt with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes (batter will be lumpy). Pour into pans.
3. Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
4. Spread 1/3 cup frosting over 1 cake layer to within 1/4 inch of edge. Cut about 10 strawberries into 1/4-inch slices; arrange on frosted layer. Top with second layer. Frost side and top of cake with remaining frosting. Cut remaining strawberries in half; arrange on top of cake. Store loosely covered in refrigerator.

Sumi Salad

1 pk shredded cabbage (for coleslaw)
1 bunch green onions, chopped fine
2 3 oz pkg Ramen noodles, uncooked (any flavor, discard seasoning packet)
2 c chopped cooked chicken
black sesame seeds
1/4 c sliced almonds, toasted

Dressing
1/2 c vegetable oil
4-6 Tbsp rice wine vinegar
1/4 c sugar
salt and pepper

In small saucepan heat oil and sugar over med-low heat until sugar is dissolved. Cool completely, then whisk in rice vinegar and salt and pepper. While Ramen noodles are still in package, bang it on the counter to break the noodles into small pieces. Combine cabbage, green onions, Ramen, and chicken in large bowl and toss with dressing. Add sesame seeds and almonds just before serving. This salad is a great make-ahead salad and is wonderful on croissants.

Bowtie Chicken Pasta

1 lb boneless skinless chicken, cut into bite-sized pieces
4 tsp Tony Chachere
4 Tbsp butter
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
few mushrooms, chopped
3 green onions, chopped
1 tsp lemon pepper
1 tsp garlic
1 tsp basil
1 lb farfalle
2 chicken bouillon cubes
1/2 pint whipping cream, half-and-half, whole milk, or any combination thereof

Boil pasta according to package directions, adding bouillon to pasta water. Melt butter in large skillet and saute chicken and vegetables coated in Tony Chachere and seasonings. When chicken is cooked through and vegetables are tender, add whipping cream and heat through. Pour over pasta and toss to coat. Serve immediately.

Jennifer's salsa

28 oz can whole tomatoes (i like muir glen fire roasted)
1/2 white onion
jalapenos to taste
2 or 3 green onions
juice of one lime
1/2 bunch of cilantro
minced garlic to taste
salt and pepper

Process in food processor until desired texture is achieved.

banana bread

2 sticks butter, softened
3 scant c sugar
4 eggs
2 tsp vanilla
3 c flour
1 tsp salt
2 tsp baking soda
1/2 c buttermilk
6 overripe mashed bananas, mashed

Cream butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, then vanilla. Sift flour, salt and baking soda together, then add to batter a little at a time, alternating with buttermilk. Do not overmix. Stir in bananas and nuts (if desired). Pour into greased Bundt and bake at 325 for 65 minutes.

Spaghetti sauce

1 small onion, chopped
12 oz tomato paste
2 cloves garlic, minced
1 Tbsp salt
1/4 tsp thyme
2 bay leaves
1/4 tsp crushed red pepper
2 tsp basil
2 tsp sugar
1 tsp oregano
28 oz crushed tomatoes
1 quart water or red wine

JailHouse Rolls

Ingredients:

* 1 c. mashed potatoes
* 2 sticks butter or margarine
* 3 whole eggs
* 7 c. flour
* 1 1/2 tsp. salt
* 1 c. sugar
* lukewarm water
* 1 pkg. dry yeast

Place dry ingredients in a bowl and mix. Add mashed potatoes. Add eggs, butter, and water (2 c total liquid). Mix until moistened, then knead for 10 minutes adding flour if needed. Place in greased bowl to rise, then punch down and form into rolls to rise again. Bake at 350 for 20 minutes.

Family of 4 - Rolls for 3 meals

Morrison House Brioche

From Southern Living
Don't limit this buttery bread to breakfast. It's just as good as a sandwich or dinner roll.


4 1/3 cups all-purpose flour
2 tablespoons sugar
1/2 (1/4-ounce) envelope active dry yeast (1 1/2 teaspoons)
1/4 cup warm water
2 teaspoons salt
8 large eggs
1 1/4 cups unsalted butter, chilled and cut into pieces
1 large egg, lightly beaten

Combine flour and sugar in a large mixing bowl. Make a well in center of mixture; add yeast and water in center. Let stand 5 minutes.

Beat at low speed with an electric mixer until blended; add salt and 8 eggs, one at a time, beating until blended after each addition. Add butter gradually, beating well (small bits of butter will be visible). Cover and refrigerate 8 hours or overnight (dough will be sticky).

Divide dough into 12 portions; pinch off a 1-inch ball of dough from each portion, and set aside.

Roll larger pieces into balls on a lightly floured surface; place in well-greased individual brioche molds or a muffin pan. Place molds or muffin pan on a baking sheet.

Make a well in center of each ball. Shape remaining dough pieces into balls, and place in wells.

Brush brioche with beaten egg; let stand 30 minutes.

Bake at 350° for 30 minutes. Cool in molds 10 minutes; remove from molds.


Yield: 1 dozen



Southern Living, FEBRUARY 1996

Corn and Crab chowder

1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
1 large or 2 small potatoes, peeled and diced
2 ribs celery, chopped
1 medium yellow onion, chopped
1 small red bell pepper, seeded and diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market
3 tablespoons all-purpose flour
2 cups chicken stock
2 cups 1/2 and 1/2
2 cups whole milk
3 cups frozen corn kernels
8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters
4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional

Toppings:
Oyster crackers
Hot cayenne pepper sauce
Parsley
Crumbled bacon bits

Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. To thicken, puree a few cups and stir back in. Ladle soup into bread bowls or soup bowls and top as desired.

Peppermint Patty Brownies

Peppermint Patty Brownies

These are great--even people who don't like York's love them!

Ingredients:

24 small peppermint patties, chopped
1-1/2 cups (3 sticks) butter, melted
3 cups sugar
1 tablespoon vanilla extract
5 eggs
2 cups all-purpose flour
1 cup Hershey's cocoa
1 teaspoon baking powder
1 teaspoon salt

Directions:
Preheat the oven to 350 degrees F (or 325 if using a glass dish).
Grease a 9" x 13" baking pan.  In a large bowl, cream together
the butter, sugar, and vanilla. Add the eggs. Beat until well blended.
Stir in the flour, cocoa, baking powder, and salt; blend well.
Reserve 2 cups batter.

Spread the remaining batter in the bottom of the dish. 
Sprinkle the patties in a single layer on top of the in the pan.
 Spread the reserved 2 cups of batter over the patties.  
Bake for 50-55 minutes or until brownies begin to pull away
from the sides of the pan. Cool completely on a wire rack.
Cut into squares.  Makes about 36 brownies.

Beef Stroganoff

1 lb sirloin (i like center cut, thin sliced)
4 Tbsp flour, divided
1 tsp salt
4 Tbsp butter, divided
1/2 c chopped onion
1 clove garlic, minced
8 oz sliced mushrooms
1 1/2 c beef broth/stock (I like kitchen basics)
1 can cream of mushroom soup
1 c sour cream
1 Tbsp Worcestshire

Freeze beef for 15 minutes or so to make it easier to slice. Slice into 1/4 x 1 in slices across the grain. Combine 1 Tbsp flour and salt and coat meat.

Heat large skillet on med-hi heat and melt 2 Tbsp butter. Saute onion until soft and translucent, about 10 minutes. Then add beef and quickly brown on all sides. Add mushrooms and saute for 3 or 4 minutes, then add garlic and saute until fragrant, about 60 seconds. Remove meat and mushrooms from pan using slotted spoon. Add 2 Tbsp butter to pan drippings and stir in 3 Tbsp flour and cook until combined and bubbly, stirring constantly. Add beef stock and whisk until thick and bubbling, about 4-5 minutes. Add cream of mushroom soup and stir until completely combined. Reduce heat to med-low and return meat and mushrooms to pan. Stir in sour cream and worcestshire, cooking slowly just until heated through. Do not boil. Serve over hot egg noodles.