Recipes

RECIPES
 
 

The stuffing recipe and the sweet potato pie recipe have received multiple accolades from persons as diverse as Korean to African American, all of whom agree that they are outstanding.

 

 If you are roasting a turkey this year, do it in a paper bag (yes,it really works, no the bag does not catch on fire or even smolder).  Turn the bag flat side down, make sure to use full sized bag (some stores now use smaller bags).

 

You can roast the turkey this way stuffed or not stuffed, it works every time. Get two “virgin” bags from the grocery store. Coat the bird (stuffed or unstuffed) with butter, margarine, oil, etc. then sprinkle it with paprika (lightly, this gives it a magnificent color), then put it in a bag (grocery store brown paper), flat side down, in a pan at least three inches deep. Then cut the bottom 8″of the other bag to make a “cap” for the open end. Put this into a preheated oven, 350 f, and roast for however many minutes per pound (instructions usually on the turkey). THAT’S IT!!!

 

No basting, no turning, no worrying, just pull it out (about 30minutes before time to serve) let it cool some in the bag, then cut off the bag and enjoy a marvelously roasted turkey with moist breast meat and a beautiful color. I have cooked about 45 turkeys this way and they have all come out perfect. I learned this from Kay Jackson of Miami Beach who managed restaurants for years.

 

I also discovered that “brining” the turkey for about 12 hours before really makes for a great turkey.  There are many recipes, do a “Google” search on “Turkey Brining” to find a recipe that you like

 

I have tried to organize this page, so most of the desserts are at the end.

That said, enjoy!!!

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CORNBREAD ALMOND STUFFING (from the Gasparilla Cookbook)

3.5 cups chopped celery

8 cups white bread cubes

5 Tbs minced onion

4 cups whole wheat bread cubes

1.5 cups butter

4 cups corn bread cubes

1 Tbs poultry seasoning

2 eggs, lightly beaten

2 tsps savor salt

1 cup slivered toasted almonds

1/2 tsps salt

4 chicken bouillon cubes (or substitute chicken broth, see below)

1/2 tsps black pepper

2 cups water(2 cups of chicken broth may be substituted for the water and bouillon cubes)

Saute celery and onion in butter.

Sprinkle poultry dressing, savor salt, salt and pepper over bread cubes.

To celery and onion mixture add eggs and almonds. Toss this mixture into the bread cubes.

Dissolve bouillon cubes in water and pour over above mixture, tossing lightly until blended.

Stuff bird and put remaining stuffing in casserole and bake, covered, at 300 for 40 minutes.

Remove cover and let brown. Stuffs 10 to 12 pound turkey plus extra casserole.

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COLD CRANBERRY RELISH (Ed Garren)

1 package cranberries

3/4 cup sugar

1 can crushed pineapple (juice pack)

1 (small) package lemon =gelatin

3/4 cup water

1 cup walnuts

Grind cranberries; let sit overnight in sugar. Add nuts and pineapple.Dissolve gelatin in hot water and mix in thoroughly. Refrigerate andallow eight hours to set.

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Cranberry Sauce (Ed Garren)

Boil two bags of cranberries and one bag of chopped dried apricots in two quarts of canned apple juice, sweeten to taste with sugar. Let it cook down. You can add some Walnuts or Pecans to it after it is cooked and cooled.

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GOLDEN BAKED MACARONI & CHEESE (Morrison’s Cafeteria’s recipe, from the Gasparilla Cookbook)

1/2 pound macaroni

1 tablespoon butter

3 eggs, beaten

1 teaspoon dry mustard (or to taste)

1 teaspoon salt 1 teaspoon pepper (or to taste)

1 cup milk

3 cups grated cheese (Monterey Jack, Gouda, Sharp Cheddar or anycombination of hard cheeses)

Preheat oven to 350 F.

Boil macaroni until tender; drain. Add butter to macaroni and stir to melt butter and coat macaroni.

In separate bowl, mix mustard, salt, pepper, milk and eggs, add to macaroni/butter mixture. Add most of the cheese and mix well.

Pour into lightly greased casserole dish, sprinkle with reserved cheese.

Bake until the custard is set and crusty,about 45 minutes.

Make eight servings**The secret of this recipe is the use of the mustard, which gives the zip.

You can use prepared mustard if necessary, use to taste.

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Greg's Sweet Potato Balls

This recipe was given to me by Greg Ingram, a Cordon Bleu trained chef, who also loves Southern food.

Ingredients

    4 large sweet potatoes

*Note, I often used canned yams, mashed because real "Southern" sweet potatoes are hard to find in the West.  Also, they are alresdy cooked and easy to mash.

    2/3 cup packed brown sugar

    2 tablespoons orange juice

    1 teaspoon orange zest

    1/2 teaspoon freshly grated nutmeg

    2 cups shredded coconut, sweetened

    1/2 cup granulated sugar

    1 teaspoon ground cinnamon

    FILLING FOR BALLS:

      1 Pkg. (8 oz). Cream Cheese, 1/2 cup confectioners' sugar (powered sugar), 1/4 cup heavy whipping cream, vanilla, Orange Zest.

       Combine filling ingredients in a mixer and mix until well blended.  Refrigerate until needed.  Form into 1" ball and use for the center of the Sweet Potato balls.

Directions

Preheat oven to 350 degrees F.

Bake the potatoes until tender, then peel and mash them*. Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each Cream Cheese filling ball, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture.

Bake for 15 to 20 minutes.

If you are lazy or in a hurry, you can substitute 1 large marshmallow for the center of each potato ball.

Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.

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Miss Edna’s CORN PUDDING side dish, NOT a dessert, a BIG hit anytime Miss Edna took it to any function (Edna Garren)

1 (16 ounce) can of cream style corn

2 Tablespoons cornstarch

2 Tablespoons butter, melted

2 Tablespoons sugar

1 Cup of whole milk

1/2 Teaspoon salt

3 eggs, beaten

Dash of nutmeg

Preheat oven to 300 F. Combine dry ingredients, add milk and beat together until completely dissolved.

Add eggs, corn and butter. Mix well, pour into atwo quart casserole and bake at 300 until the custard sets, about 45 - 60 minutes.

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Hazelnut Green Beans

from Martin Keliti

Prepare fresh green beans for cooking (wash/cut stems) or use frozen that you have thawed.

Toast hazelnuts in 350 degree oven (careful not to burn), then chop.

Finely chop shallots. Saute them in butter until they start to caramelize; add green beans and continue to saute until they reach desired state of doneness. Season with salt & pepper to taste, add toasted hazelnuts. Serve.

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Cole Slaw

The mixture of shredded cabbage and dressing is a staple in the south, as well as other parts of the country.    Most of my life, we simply bought a bottle of Marzetti’s Cole Slaw dressing and put it on.  But I can’t find it here in the Pacific Northwest.  Also, it’s loaded with sugar and fat, neither of which are great in an otherwise very healthy salad.

So, here’s a variation on the usual cole slaw dressing, I hope you like it.

Dressing:

1 Cup Vanilla yogurt

1/4 Cut of granulated Splenda (or sugar if you prefer it).

1 Tablespoon of Lemon or Lime juice.

Mix thoroughly and fold into the “slaw” (some suggestions below).

Slaw:

Chopped or shredded cabbage, fine pieces.  I often buy the pre cut cabbage or “slaw mix” in bags.

Some shredded carrots, purple cabbage if you like as well.

You can stop here if you want a pure “traditional” slaw.  I like to embellish it so here’s some ideas.  You can add any of these in enough quantity to compliment the cabbage and carrots.

Pineapple chunks

Apple chunks

Walnuts

Raisins

Celery slivers

Fruit/Nut blends (such as “Trail Mix”)

And then there is another favorite of mine, Carrot and Raisin salad.

Sliver enough carrots to make the salad, then add a lot of raisins.  Add some crushed pineapple, then dressing.  Use the pineapple juice in the Slaw Dressing instead of the Lemon or Lime juice.

Fold in Slaw Dressing, just enough to coat the mix, not so much it’s swimming in it.

There is really no wrong way to make Cole Slaw, so be creative, use flavors that compliment each other.  Made with the yogurt based dressing, it’s VERY healthy.  ENJOY !!!

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BLACK EYED PEAS (for New Years Day) (Ed Garren)

2 pounds of dried Black Eyed Peas (soak overnight)

OR

4 pounds of fresh or frozen which don’t need to be soaked

1 pound of bacon

3 large yellow onions, peeled and diced

3 Green Peppers, chopped/diced

Approximately a teaspoon each of Oregano, Basil, Rosemary

3-5 Bay leaves

Cayenne Pepper or Tabasco to taste.

Cut bacon into little squares, fry it in the pot. 
Pour off the excess grease.
Cut up onions and green peppers and fry them in the bacon grease. 

Put in the soaked or frozen (thawed) or fresh black eyed peas. Fill with water to cover peas. Add, Oregano, Basil, Rosemary, Bay Leaf,Salt, a dash of Cayenne Pepper or Tabasco. Bring to a boil, then reduce to simmer,cover and cook until soft.

ADD SALT TO TASTE AFTER PEAS HAVE FINISHED COOKING.

IF YOU COOK THEM WITH SALT, THEY MAY COOK COMPLETELY FOR HOURS.

Probably between a teaspoon & tablespoon.

May be eaten solo or over Rice.

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Michele's Chicken Salad

I have known Michele Webb-Perrin since I was five years old.  Michele's father, Bill Webb and grandfather, William Lee were two of the pioneers of the Florida Citrus industry, bringing frozen concentrate fruit juice to the world.  She is direct descendant of Robert E. Lee, sort of cross between Elizabeth Taylor and Dolly Parton, fun, smart, generous, and very stylish.  Her passions are "taking anything and making it pretty."

This is her chicken salad, "recipe", more of a process than a recipe.  The result is exceptional.  This has made the rounds of baby showers, "Pearl Parties", and late night munchies eaten right out of the Tupperware.  This stuff sells for about $10 a pound in a high end deli.  You can make it for less.

The ratios are about 4 parts of chicken to 1.5 to 2 parts of the rest of the fruit and nuts mixture.  Use about 4 parts of fruit to 1 part of nuts.

Use "just enough" mayo to hold it together.

White meat from a rotisserie chicken (Costco, grocery store deli, etc.) meat pulled off the bones, NO skin.  (You can use dark meet too, changes color and flavor, your choice).

Dried fruits ("Tropical", Mango, Pineapple, Raisins, Cherries, Apricots, etc.) "The more the better."

"A very little bit of very finely chopped celery"

Pecans. (toasted in oven with salt and butter)

Sliced green and red grapes (optional)

Michele and I hope you enjoy her signature Chicken Salad.

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Harvey’s Corn Bread  (Edna Garren)

1 Cup Sour Cream

1 small can Creamed Corn

1/2 cup Corn Oil

2 eggs

Combine and mix the above, then add

1 Cup Self Rising Flour (add 1  1/2 Teaspoon Baking Powder)

1 Cup Corn Meal

1/2 Teaspoon Salt

Bake in a well greased large skillet or flat flat pan at 425 F until golden brown.

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East Indian Mango Chutney

Edna Garren's recipe, originally from Frances Mayers.  Frank and Frances Mayers introduced my parents by arranging a blind date.  This chutney has been celebrated on both coasts by chutney lovers as the best they ever had.

1 Quart Vinegar (not specified, cider vinegar probably used)

7 Cups Sugar

1 Cup Green Ginger (Roast Ginger may be used)

1 Cup Seedless Raisins

1 Cup Currants

1 Cup Onion, chopped fine

5 cloves of Garlic, chopped fine

3 Tablespoons Salt

15 small red peppers (optional, if "HOT" chutney is desired) Edna used 0.

Mix and cook above together for one hour. 

Then, add 10 Cups of Mangos, cubed.

1 cup of Almonds, cut fine, or slivered.

Cook until desired thickness is achieved, bottle in sterilized jars.

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Split Pea Soup  (Ed Garren)

This one is a classic, revisited.  I tend to make a stock pot of this, put what I don’t eat right away in freezer bags and freeze for later.  So the recipe is big, you can cut it down if you’re cooking less.

Meat comments:  Classic split pea soup is with ham, and this is great for that leftover ham bone and scraps from a classic “bone in” ham.

If you don’t have ham, cut up a pound of bacon (I use kitchen scissors and make little squares) and fry it in the bottom of the pot, then pour off the excess grease.

You could certainly use smoked turkey, smoked salmon, chicken thighs (pull the skin off) or thigh meat, or vegetarian.  Anything that has a “smokey” flavor is good.

If you go meatless, add about 1/4 cup of Olive Oil for flavor.  You might also add a little “Liquid Smoke.”

Whatever you do, do it at the beginning so it cooks into the peas.

The recipe below is based on ham or bacon, both of which provide a lot of salt, add more (to taste) if you’re using other meat.

Soup:

2 pounds of dried split peas, soaked for at least 4 to 6 hours.

4 cups diced yellow onions.   1/4 cup minced garlic

1 Tblsp. salt 2 Tblsp black pepper

4 Tblsps  “Italian Seasoning”

4 Tblsps  California Chili Pepper  (or 2 Tblsp  Cayenne Pepper)

2 Tblsps  Cumin *(Optional, ALSO  1 or 2 Tblsps of Curry Powder)*

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RUTH GILBERT'S GUMBO.  

Ruth Gilbert was the sister of our God Mother, Juanita (Gilbert) Brewton.  They are from Mobile Alabama, and live about five feet above high tide.  This recipe is about as genuine "Gulf Coast" as it gets.  It was offered by Ruth's granddaughter, Lisa Simison.  

Ingredients:

Butter

Flour

1 chopped onion

3 stalks chopped celery

2 cloves chopped garlic

fresh or dried parsley

1 can whole peeled tomatoes

1 can sliced stewed tomatoes

1 bag frozen cut okra

Worcestershire Sauce to taste

Salt and pepper to taste

2 to 3 bay leaves

Lump crabmeat to taste 

Claw crabmeat to taste

1 1/2 pounds peeled raw shrimp or more if desired

Gumbo File

Make a dark roux with 1 part butter and 2 parts flour. Cook slowly on medium low heat until it is very dark brown, stir constantly. Take care not to scorch it. Add onion, celery, garlic and parsley into the roux and let it cook down, still stirring constantly, until vegetables are done. Add tomatoes and cook down some more. Transfer to a heavy stock pot and add about 3 cups water. Bring to a boil and add okra, Worcestershire sauce, salt, pepper, bay leaves and crabmeat. Bring to a boil again and then turn down and simmer for about 1 hour. Add shrimp and cook about 20 more minutes. About 10 minutes before serving, sprinkle gumbo file on and stir. Serve over rice.  

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Valerie's Basic French Vegetable Soup

Valerie Cardin-Gauthier is a long time friend of my brothe Gene, who has also become a friend of mine.  She is a trained French Chef who lives in Normandie France.  This is her basic vegetable soup recipe.  I hope you enjoy it.

 

Ingredients: 4 persons/ two meals.

Butter

3 carrots

1 onions

3 zucchinis

4 potatoes.

Croutons

Salt , pepper , water.

 Peel the onions (and other vegetables if you wish) , wash and cut vegetables into small pieces.

 Saute the onions with the butter  and zucchinis and brown them gently.

Afterward, add the carrots and potatoes.  Cover with water, add salt  and pepper to taste .

Simmer about two hours and half.  Make sure to check that there is sufficient water.

You can mix (puree) the soup or leave it in small pieces.

You can put Cream in (optional) if you like.

You can put instead different vegetables.  But the base is sweat onions in butter.

Val.

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"AMAZING"  MOLE' (Ed Garren)

After years of appreciation from a distance, I decided I wanted to learn how to make Mole' at home, more or less from "scratch."  Though it does not actually have curry in it, think of Mole' as a "chocolate curry" if you've never had it before.

For those of you less familiar with Mexican culture, the first lie that white folks told by implication was that the Swiss invented chocolate.  The reality is that Cacao, the plant from which chocolate is derived, was primarily cultivated in Mexico, for thousands of years.  Chocolate is as endemic to Mexico as sugar cane is to the south, or cheese is to France.  To this day, if you want incredibly delicious chocolate, go to Mexico, or at least get Mexican chocolate.  

One of the things that the Mexicans discovered long before Columbus set foot in the new world is that hot peppers in varied amounts, bring out flavor in chocolate.  In the movie "Chocolat," this is explored and celebrated.  That tradition comes to full fruition in Mole', which is a sauce made of chocolate and peppers for serving over main course food.  Mole' is NOT for dessert, though it could be slightly modified and served as a dessert sauce as well.

So, this is what I've discovered about Mole', after three attempts, all of which were incredible.

I did sort of cheat and used "Dona Maria" Mole' base (sold in small glass jars in the Mexican Food section of most grocery stores).    

For two and a half quarts of Mole' you will need about two to three cups of chocolate, of which the Dona' Maria will only provide about one cup.  The rest should NOT be the Dona' Maria "base" which has peppers in it and would be too hot if you used only it for your chocolate.  I used Nestle's semi sweet "drops", the same as you'd put in chocolate chip cookies.  But any dark chocolate will do.  You can also use the chocolate "pucks" sold for making hot chocolate (Mexican food section, Ibarra or Abuelita).  There needs to be some sweetness in the equation to balance out the peppers.  So if you're using unsweetened dark chocolate, plan on adding some brown (or white) sugar.

So, here are the key elements of Mole' that I've discovered.  

The chocolate should be dark, and not "milk" or "sweet."   Use something with corn (tortillas, even tortilla chips will do) for a thickener.  Peanut butter compliments everything and helps pull the flavors together (though I forgot the peanut butter in the last batch and it still turned out very well). Chicken broth adds a flavor dimension as well.   The key ingredients are:

0 Onion, chopped and sauté'd in olive oil.

0 Tomatoes, chopped fine (I bought some "expired" Pico de Gallo" at the store) sauté'd it with the onions.  That total of both should be about two cups when you start.

0 After I sautéed the onions and tomatoes, I added about a cup of Burgundy wine and let that simmer for a few minutes.  In another recipe, I used dried onions, so I soaked them in the cup of Burgundy for a couple of hours before I sauté'd them.

0 Chop up the chocolate and pulverize it in hot chicken broth (make using bouillon powder and hot tap water) in a blender.  I had to do this a quart at a time, with half the chocolate each time, and peanut butter one time, tortillas the other.

0 Pulverize about six (6) corn tortillas in chicken broth, along with three tablespoons of peanut butter and half a cup of canned green chiles (mild).

0 Add small amounts of chile pepper flakes to bring the "Heat" up to your personal taste.  Be prudent, the heat should not overwhelm the other flavors in the sauce.

0  Oregano, about three tablespoons.

Simmer all of this till it boils.  This "sets" the starch in the pulverized tortillas and makes the sauce thicker.  Let it boil for a few minutes, then turn it off and let it cool.

All of the flavors should blend, but not be overwhelming or stand out.  This is the secret of making "Amazing" Mole'.  The chocolate should not stand out, this is not a sweet sauce for ice cream (though it would probably be incredible on ice cream if you wanted to "challenge" the ice cream).

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Pinto Beans  

from http://www.chezbettay.com/pages/dinners1/dinrs_mexican1.html

Simply Mexican, Pinto Beans are ALSO a staple of traditional Southern cooking.  They are great with cornbread, and very nutritious.  This recipe is Vegan, so you can add meat, and other spices to suit yourself.   Also, I add some fat (olive oil, but you can use bacon grease, or other shortening, just a pinch to keep it from foaming.

Pinto beans are speckled reddish brown beans that are larger in size than other varieties.

Decide on the amount of beans you want to prepare... for Rob-Art and me, I cook 2 cups of dried beans which yields 4 cups of cooked beans. This gives us three or four meals from one recipe.

Ingredients
2 cups dried pinto beans
3 large Mexican dried chilies, optional

Tools
large heavy bottomed sauce pan with lid
long handled spoon for foam removal
measuring cups
tongs for flipping dried chilies

Preparation
The Dried Bean Sort
Measure out the beans you will cook. 

Use a white plate or bowl and sprinkle a few on the plate to search for dirt, stones or damaged beans that may be mixed in with the good beans. 

Sort Beans For Debris or Damaged Beans

Place Sorted Beans In Large Bowl For Soaking

Remove any misshaped or damaged beans, dirt or stones.
Yes, you must do this step or you could have damaged teeth!

The Flatulent reducing Bean Soak

If you experience abdominal gas "flatulence" from eating beans, this little step may eliminate that problem for you.

Cover Sorted Beans With Water To Top of Bowl

Place inspected beans in a large bowl and cover with cold water... water should be twice the amount of beans measured or more.

Soak the beans overnight... you'll see them double in size and most of the water will have been absorbed by morning.

In the morning, drain and rinse the beans in cold water three or four times till the water runs clear.  The rinsing and draining removes the enzymes that causse gas.  Even with canned beans, you should NEVER cook them in the water in the can.

NO SALT, or salty meat.  Adding salt at the beginning keeps the beans from cooking all the way through.

Add NO SALT until the beans are cooked completely. Adding salt during the cooking process will result in a TOUGH textured bean or beans not cooking properly.

Optional Dried Chilies

If you like the taste of smoked chilies, but not the heat, try purchasing some dried chilies from you local Mexican grocery store. I've even begun to see them in regular markets, but you'll have to hunt for them.

Dry roast two or three of the dried chilies in a heavy bottomed pan. Turn often to prevent burning. Once you smell a sweet aroma and the peppers are pliable, remove from the heat. 

Pan Roasted Dried Chili Peppers, Turn Often To Prevent Burning

Otherwise, you can use a spice combination similar to the one for the Black Eyed Peas recipe above.  Lately I've been experimenting with East Indian "Masala" spices, etc.  VERY flavorful.

The Bean Boil

Add the rinsed pinto beans to the pan roasted dried chili peppers and cover them with water. Use enough water to cover the beans and have at least one inch above the bean level.

When the pot contents begin to boil, the surface will form a white foam from the gases being released from the beans. This is not a time to leave the kitchen!!! I have had this boil over many times and the clean-up is no fun! While the beans boil, skim off off the white foam that appears on the surface of the cooking water with a large spoon.

Skim The Foam Off The Top Once The Beans Begin To Boil

Cover The Simmering Beans With A LId

Turn the burner down to the lowest setting for a simmer and cover the pot with a lid... cook for 1 hour.

One Hour Taste Test

After one hour, taste a bean to make sure it is soft enough, if not, cook for another 30 minutes.  

Once the beans are soft, THEN you can add some salt.

High Altitude HINT: Those who live at high altitudes will have to cook their beans longer. Make sure you make note of the cooking time so that you don't have to keep testing the next time you cook.

Once the beans are done to your taste test, turn the heat off.  You can either drain the liquid off, or use it as part of the meal.  These are great with cornbread, rice, etc.

Presentation
Serve these little pinto beauties with organic whole wheat or organic corn tortillas and some homemade fresh salsa. The Perfectly Pickled Carrots add snap to this meal along with some fresh avocado slices or guacamole. Add some Mexican Rice and the meal will be a party!

Cook the beans and rice recipes this weekend and you can heat it for a  quick breakfast, lunch or dinner. Beans and rice is great for the gourmet tastebuds, the pocketbook and the waistline!

Try this recipe using black beans for another variation.

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Marti Kolker’s Brisket & Beans

Martha Lynn Beirnbaum-Kolker (Marti) was a wonderful friend in Miami.

Her father Abe was in the hotel business after WWII on Miami Beach, at one point owning more hotel rooms than Conrad Hilton.  He made his fortune on Miami Beach, and received an award from the Miami Jewish Federation for liberatting hotels (opening them up to Jewish guests) on Miami Beach.

Her mother Amelia was from Macon Georgia, from a Jewish family in Georgia that came before the Revolutionary War (and helped finance it).Many have asked for this recipe, here it is.

1 small package of dried Baby Lima Beans

1 Brisket (up to 6 Pound)

2 onions, chopped

1 Pint Barbecue Sauce (best to use Marti & Amelia’s sauce recipe, which is below, otherwise, use your favorite).

Soak the Lima Beans overnight until they swell up.

Boil them about 15 minutes, until they start to get tender, but not soft (sort of “al dente”).

Drain off excess water.

Place the Brisket in an enamel roasting pan (or similar that can be covered tightly).

Pour the wet (but drained) beans on top. Add the chopped onion and the Barbecue Sauce.

Cover tightly and roast at 350 F for 30 minutes per pound of brisket.  If the Brisket is larger than 6 pounds, pre roast it for 30 minutes per pound over 6. The beans cook in about 2 hours, so a 4 - 5 pound brisket works best. You can also add a small can of baby carrots (drained) the last 45 minutes of cooking for extra flavor and color.

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Marti & Amelia’s Barbecue Sauce

After years of experimentation, Marti and her mother came up with this recipe, which is perhaps the best tomato based barbecue sauce I’ve ever had.

2 large (barrel) bottles of Ketchup

2 large bottles of A-1 Sauce

1 Bottle of Wostershire Sauce

1 bottle of barbecue sauce, regular size, for spice blend.

1 jar of molasses

1/2 bottle of “Liquid Smoke”

1/2 bottle of sesame seed oil (optional)

1/2 bottle of vinegar

1 cup of Olive Oil

1/2 cup of Lemon Juice

4 onions, chopped

3 (or more) cloves of garlic,

chopped pepper to taste

hot sauce (or cayanne pepper) to taste.

Makes a large kettle of sauce. Simmer all day, with the top off so that it cooks down to proper consistency. May be thickened with an additional bottle of ketchup, or corn starch. Cook until thick, about 4 hours.  Bottle it up for later use.

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MAURY CALVERT’S BARBECUE SAUCE

(from Tampa Treasures cookbook)

This is the finest Mustard based barbecue sauce I’ve ever tasted, and is excellent for pork, chicken and fish.

1 pound butter or margarine

1 (10 ounce) bottle Worcestershire sauce

2 tablespoons Tabasco

1 cup prepared mustard

1 pint vinegar

3 lemons (include juice and grated rind)

salt, black pepper to taste, cayenne or red pepper to taste.

Melt butter; add remaining ingredients; cook until blended thoroughly.

 USE THIS SAUCE WHILE COOKING/BARBECUING.  It has no sugar, so it won’t burn like “sweet” red sauces.  You can also use it after, but it’s power is while you are cooking the meat.  Keep the meat wet with this, cook it slow, and it comes out incredibly moist and flavorful.

This Sauce is great if you are roasting pork or ham. You can slow roast the meat by covering it in this sauce, wrapping it tightly in foil and roasting it at 275 for about double the usual time. Serve with rolls for mini sandwiches. Have extra sauce as a side to the meat on the table.

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Korean Bul-Go-Gi ("Bur-Go-Gi") Braised Barbecue Beef

This is a simplified version of Grace Ahn's recipe

Flank or "Flap" steak, cut into very thin slices.

Coat the steak in sesame oil, add garlic powder, dried onions and a small amount of brown sugar or honey.  

Coat the meat evenly with the above ingredients, then add Teryaki Sauce until almost covered.  Let marinate in refrigerator for at least four to six hours, stirring occasionally.

Grill meat on open grille, or sear in heavy skillet over high heat.  Serve immediately with rice and vegetables.

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BROWN SUGAR KITCHEN’S CORNMEAL WAFFLES WITH APPLE CIDER SYRUP

Apple cider syrup is poured onto a cornmeal waffle. (Gina Ferazzi / Los Angeles Times)

Recipe in our California Cookbook »

1 hour, 15 minutes, plus proofing time. Serves 12
APPLE CIDER SYRUP

1 ½ cups firmly packed brown sugar

1 ½ teaspoons apple cider vinegar
1 quart apple cider
2 cinnamon sticks
½ cup (1 stick) butter
In a large pot, combine the brown sugar, vinegar, cider, cinnamon and butter. Bring to a boil, then reduce the mixture to a simmer, and cook, stirring occasionally, until reduced to 1 ½ cups, about 45 minutes. Discard the cinnamon. The syrup can be made up to 1 month in advance; cover tightly and refrigerate until needed, then warm and stir well before serving.
WAFFLES
2 teaspoons active-dry yeast
¾ cup warm water
3 eggs
3 cups milk
1 cup cornmeal
2 cups plus 2 heaping tablespoons (9 ounces) flour
1 ½ teaspoons kosher salt
1 ½ teaspoons sugar
¾ cup (1 ½ sticks) butter, melted
Vegetable oil for the waffle iron
½ teaspoon baking soda
1. In a small bowl, combine the yeast and warm water. Set aside until foamy, about 10 minutes.
2. In a large bowl, whisk together the eggs and milk. In another large bowl, whisk together the cornmeal, flour, salt and sugar. Add the yeast mixture to the eggs and milk, then whisk in the flour mixture until thoroughly combined. Whisk in the melted butter until just combined. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, up to overnight.
3. Heat the oven to 250 degrees. Heat the waffle iron and grease lightly with oil. Set a wire rack over a baking sheet.
4. Remove the batter from the refrigerator and whisk in the baking soda. Ladle some batter into the waffle iron, close the lid, and cook until the waffles are golden and cooked through, about 3 minutes or according to the manufacturer’s instructions. This makes about a dozen waffles, depending on the size of your waffle iron.
5. Transfer the waffle to the rack to keep warm in the oven. Repeat with the remaining batter, placing the cooked waffles in a single layer on the rack.
6. Serve the waffles warm with warm apple cider syrup.
Each of 12 servings: Calories 498; protein 7 grams; carbohydrates 67 grams; fiber 1 gram; fat 23 grams; saturated fat 14 grams; cholesterol 103 mg; sugar 39 grams; sodium 252 mg
Note: Adapted from a recipe in “Brown Sugar Kitchen: New-Style, Down-Home Recipes From Sweet West Oakland” by Tanya Holland.

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CORN WAFFLES

(From Sunset Magazine, March 1929)

2 cups flour

1 cup whole milk

3 1/2 tsps baking powder

2 eggs, separate and beat the whites stiff

1/2 tsps salt

1 cup corn kernels

1/4 cup butter, melted

Combine flour, baking powder and salt in a bowl. Stir in milk and egg yolks. Add corn and butter, fold in egg whites.

Bake in in a hot waffle iron.Makes about 4 large waffles.  (The egg whites are what make waffles “fluffy”)

Note: Thawed frozen corn, or canned corn without liquid such as Nibblets may be used.

 

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Rich Egg Nog (from the Gasparilla Cookbook)

This amazing Egg Nog is a hit every time, like nothing you've ever tasted before, light and fluffy.

1 pint heavy cream

3/4 cup whiskey

1.25 cups sugar

1/3 cup light rum

6 eggs, separated

1 quart milk

Whip cream until stiff, adding 1/4 cup sugar.

Separate eggs, whip whites very stiff, adding 1/2 cup sugar.

Whip yolks until creamy, adding 1/2 cup sugar; continue beating until all sugar is dissolved. Add the liquors to the yolk-sugar mixture, mix well.

Stir in the milk, fold in the egg whites thoroughly,then the whipped cream.

Makes 2 to 3 quarts. This recipe can be doubled,but it becomes unwieldy if you try to triple or more.

The ingredients can be mixed the day before and folded in together just before serving. The taste is smoother if you let the liquor soak the egg yolks for a while before adding the milk.

It can also be made without the liquor and/or sugar, just soak the eggs in vanilla extract, use about a half cup, and/or substitute Splenda for the sugar, sweeten to taste.

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“Hermits” cookies (Edna Garren)

those wonderful cookies that my mother has made for years, chewy and good). The Allspice and Orange Marmalade give these cookies a distinctive flavor.  The basic recipe is over 500 years old.

Pre Heat the oven to 375 F, start with regular beaters in your mixer:

2 Eggs

1 Tablespoon Syrup (Karo/AlaGa Cane syrup, etc.)

1 1/2 Cup Sugar

2/3 cup Oil

2 Tablespoons Orange Marmalade

Cream the eggs, sugar and oil, add the syrup and Marmalade,

then add

1/2 Teaspoon Salt

1/2 Teaspoon Nutmeg

1/2 Teaspoon Allspice

1/2 Teaspoon Ginger

1 Cup seedless Raisins

1 Cup chopped nuts (Walnuts/Pecans, can be mixed)

1 Teaspoon Baking SODA dissolved in 1 Tablespoon Water

Switch to a dough hook (on your mixer) and add 3 Cups Flour.

Mix this into a stiff dough.  Drop with a teaspoon onto greased cookie sheets and bake at 375 F until medium brown.Yield 2 to 3 doz.

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PUMPKIN PIE CAKE

My friend John Burnett got this recipe from a neighbor, Mary Ellen Reed of Sylmar California in 1979. It is stunningly delicious.

1 large can of Pumpkin pie filling

2 cups of chopped pecans

1 box of Duncan Heinz Butter Recipe cake mix

1 small Pkg of pecan halves

1 can of evaporated milk

1 stick of butter or margarine (melted)

Prepare Pumpkin Pie Mix according to directions on can using evaporated milk. Grease or spray with Pam, a 9 X 11″ Pyrex rectangular glass dish orequivalent pan. Pour Pumpkin Mix into dish. Remove cake mix from box while still in its plastic wrap. Before opening mash out all lumps in the mix. Dribble cake mix (dry) over entire top of Pumpkin Mix. Spread evenly with afork. Next dribble chopped pecans on top of cake mix. Dribble melted butter over top.

It will not cover every area — Just dribble it over as much as possible. Reserve Pecan Halves and arrange them on top of the cake ten minutes before end of cooking time.

Bake at 350 degrees for 45 minutes.

This cake may also be done with sweet potato pie mix.

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SWEET POTATO PIE~My favorite recipe

Makes 2 nine inch pies (from "Taste of Georgia")  This is absolutely the best sweet potato pie recipe ever, and I’ve tried many.  Everyone who has made it agrees with me on this, try it, you will too.*(You can reduce the sugar and butter if you want a “lighter” pie, use theamounts in parenthesis)

1.5 cups sugar *(or 1 cup)

3/4 stick butter, melted 

3 eggs

1/2 cup milk

1.5 cups cooked sweet potatoes or canned yams mashed

1 tbls of Vanilla extract*

2 regular 9 inch pie shell(s), unbaked

* Captain Morgan Spiced rum, Amaretto or bourbon may be substituted

Beat together sugar and eggs, add potatoes/yams, vanilla extract and melted butter. Mix, then add milk, continue mixing.

Pour into pie shell(s) and bake at 350 for about an hour. DO NOT USE ANY SPICES

VARIATION: Put pecans on top, plain, or sauted in butter and sugar.

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Pecan Pralines (Krista Simison Bryars)  

While visiting the Bryars in Mobile, Krista gave us this wonderful recipe for PecanPralines, and a bag full for the road. They were wonderful, hope you enjoy the recipe. It was a little tricky the first time, depending on the speed of your microwave.  I’m sure it can be made on top of the stove as well.

3/4 Cup Buttermilk

2 Cups Sugar

2 Cups Pecan Halves

1/8 teaspoon Salt

2 tablespoons Butter

1 teaspoon (Baking) Soda

1 teaspoon Vanilla

In a large microwave safe bowl, stir together Buttermilk, Sugar, Pecans, Salt and Butter. Cook on high 10 1/2 minutes, stirring every 3 minutes. Stir in Baking Soda until foamy. Cook 1 minute.  Add Vanilla.  Beat until tacky and drop on foil to cool.

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Cinnamon Pie  Krista Simison Bryars

Krista is the other granddaughter of Ruth Gilbert, whose Gumbo recipe is above.

Ingredients:

    1 2/3 cup cane sugar  (1 cup white sugar may be substituted)

    1 1/2 tablespoons all-purpose flour

    1 teaspoon ground cinnamon

    1 pinch salt

    2 eggs, beaten

    2 tablespoons butter, melted

    1 teaspoon vanilla extract

    1 1/2 cups milk

    1 (10 inch) unbaked pie crust

Directions:

    Preheat oven to 400 degrees F (205 degrees C).

    In a large bowl, combine the sugar, flour, cinnamon and salt. Add the beaten egg, butter, and vanilla. Mix well and add the milk.

    Pour mixture into an unbaked 10 inch pie crust (glass pie plate is best).

    Bake at 400 degrees for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake for an additional 45 minutes. Let cool and serve. Refrigerate any leftovers.

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The "Muslim" Bean Pie  
from M. Coleman
 
If you've never had a Bean Pie, you've missed one of life's genuine delights.  The history of this pie goes back to the "Nation of Islam" (The Honorable Elijah Muhammad) who had a deep interest in improving nutrition among African Americans.  
 
The "Navy Bean" is one of the most complete foods on the shelf, being almost pure complete protein and fiber.  One can literally live off of Navy Beans alone, they are that healthy.  This recipe was created to get more people to eat more Navy Beans, and it worked.  
 
Bean Pies were sold by street vendors and at Shabaz Bakeries all over America.  They represented an icon of African American independence and were usually sold by well dressed men in suits, on street corners, along with "Muhammad Speaks."  
 
I spent years working in African American neighborhoods, so I often bought both, wishing to expand my knowledge base, but loving the flavor and texture of the pies, which are similar to Sweet Potato or Pumpkin, but "better." 
 
With the passing of Elijah Mohammed, the "Nation of Islam" has fallen away, replaced by a genuine Muslim faith which is welcoming of all persons.  The pie is still around, but harder to get.
 
After years of trying to make them with disappointing results, I found this recipe.  Hope you enjoy, The "Muslim" Bean Pie.
 
 
2 cups navy beans (cooked according to package instructions) 
 
Note: You'll want to make sure that you have planned ahead to make this pie because you need to pre-soak the beans before you can cook them.
 
1 stick butter 
 
2 tablespoons flour 
 
4 eggs 
 
1 teaspoon nutmeg
 
2 cups sugar 
 
1  14oz. can evaporated milk (not sweetened condensed milk)
 
1 teaspoon cinnamon 
 
2 tablespoons vanilla 
 
Cook beans until soft.
 
Preheat oven. to 350 degrees. 
 
In electric blender, blend beans, butter, milk, eggs, nutmeg and flour about 2 minutes on medium speed.
 
Pour mixture into a large mixing bowl. Add sugar and vanilla. Mix well.
 
Pour into pie shells.  Bake about one hour until golden brown.
 
Makes 2 or 3 Bean Pies.
 
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Cuban (style) Bread Pudding  (Ed Garren)

5 cups cut up or shredded Cuban bread (French will do if you can’t find Cuban, DO NOT use sourdough)

1/2 cup of Captain Morgan Spiced Rum.

9 eggs beaten

1/2 stick of butter

2 cups of milk  (one cup to soak, one cup later for mix)

2 cups of sugar

1/4 can of Guava Paste, cut into small pieces, about 1/4 inch squares.  (You can find this in the “Hispanic” foods section.

Preheat oven to 350 F.

Cut or shred the bread into small pieces, about 1/2 inch in size and place in a medium mixing bowl.  Pour one cup of milk onto the bread and let the bread soak up all the milk (about five minutes).    After the bread has soaked up the milk, pour the rum onto the bread and stir it so that it soaks into the bread.

Melt the butter.  Use a small amount to coat a two quart casserole dish, then pour the rest into the bread mixture and stir till it is evenly distributed.

In a separate bowl, beat the eggs, then pour them into the bread mixture, followed by the second cup of milk, then the sugar, then the guava paste.

Fold this mixture  until it is evenly distributed, then pour into the casserole dish.  Place in the preheated oven and bake until done, about 90 minutes.  It is done when an inserted knife comes out slightly wet and the top and edges are browned or even slightly burned in spots around the edge.

Remove from the oven and let it cool for about 30 minutes before serving.  Can be topped with whipped cream.

NOTE:  The mixture will rise while cooking, and then fall when you pull it out to cool.  This is normal.

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 Banana Pudding

(Hazel Smith’s recipe)

1 & 1/2 cup sugar

2 tablespoons flour

1 & 1/2 cup evaporated milk

3 eggs

1 stick butter

1 teaspoon vanilla

3 or 4 bananas

3/4 box of vanilla wafers

2 sprinkles of cream of tartar

Mix suar and flour in a saucepan.  Separate eggs.  Stir yolks with a fork until blended.  Add milk to yolks, slowly stir egg/milk mixture into the sugar/flour mixture until well blended.  Cook on low heat until a custard forms and thickens.  Stir a time or two, then remove from heat, add butter and allow to melt.  Cool and add vanilla extract.

While custard is cooling, line a quart size (9″ x 5″ x 2″) Pyrex dish with three layers of vanilla wafers and three layers of bananas.  Pour cool custard voer wafers and bananas.

Sprinkle cream of tartar over egg whites and beat until frothy, then add 1/2 cup sugar and 1/2 teaspoon of vanilla.  When firm, spread on top and bake at 375 in a preheated oven for 10 - 15 minutes, or until brown.

Substitute a large can of drained, crushed pineapple for the bananas and make pineapple pudding.

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BANANA BREAD, (Pamela Ferguson’s recipe)

Pam lived in Hawaii for many years and I’m sure this is a “native” recipe she charmed out of a local.  Generally, the “softer” the bananas, the better.

Oven 350 degrees

Bake 55 minutes or until toothpick comes out clean (you know the drill)

Standard loaf pan / greased / 8 x 4 x 2″

1 and 3/4 cup all-purpose flour

2/3 cup sugar

2 t baking powder

1/2 t baking soda

1/4 t salt

1 cup mashed ripe banana (3 medium banana)

1/3 c shortening, margarine or butter

2 T milk

2 eggs

1/4 chopped nuts (walnut)

1/4 golden raisins

Pam writes, "I just mix wet ingredients.  Add bananas.  Add dry ingredients.  Add nuts and raisins

The actual recipe calls for electric mixer on low speed till blended then on high speed for 2 minutes but I have always done it by hand.  Mine might be more “country” as opposed to smoother."

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Jerrys ice cream custard base  

Jerry is the husband of my great friend, Alison Taylor, MA, LPC 

They live in Hillsboro Oregon.  

2. 2/3 cups sugar

2 tbls corn starch

1/2 tsp salt

6 cups whole milk. 

Simmer till very warm

Add 4 beaten egg yolks slowly (6 if French Vanilla)

Cook till it thickens (slightly)

Remove from heat

Add 12 oz evaporated milk

2 cups whipping cream

2 tbls vanilla (if it will be vanilla)

Chill for four hours before putting in chiller

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THE 5 MINUTE CHOCOLATE CAKE FOR ONE PERSON. 

Joe and Magda Greene sent me this simple little recipe that really works.  I make it in a “Menudo” bowl, experiment with your dishes, just make sure it’s microwave safe.  I make variations with walnuts or pecans s well.  I’ve also made it with Spenda to save calories.

5 MINUTE CHOCOLATE MUG CAKE

▪ 4 tablespoons flour

▪ 4 tablespoons sugar (or Splenda)

▪ 2 tablespoons cocoa

▪ 1 egg

▪ 3 tablespoons milk

▪ 3 tablespoons oil

▪ 3 tablespoons chocolate chips (optional)

▪ A small splash of vanilla extract

▪ 1 large coffee mug (MicroSafe)  You can use a large soup bowl instead.

 

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add the chocolate chips (if using) and vanilla extract, and mix again.

 

Put your mug in the microwave and cook for 3 minutes at 1000 watts. (I’ve cooked it in two in a bowl, this part is flexible, depending on your microwave and the dish you’re using.  Don't overcook it or it will be tough.

The cake will rise over the top of the mug, but don’t be alarmed!

Allow to cool a little, and tip out onto a plate if desired.  For genuine decadence, cover with whipped cream or ice cream.

Let it cool some and then EAT ! (this can serve 2 if you want to feel slightly more virtuous).