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by Tom/Kentucky
Nov 21, 2009
Tom's Butter Burgers
2 lbs. hamburger 3 Tablespoons steak sauce (I use Country Bob’s) 1 teaspoon minced garlic 1 onion, diced fine 4 Tablespoons butter, divided
Melt 3 Tablespoons butter in a small skillet. Add onions and sauté until just soft. Remove from heat and put other Tablespoon of butter on top of onions to melt.
...See MoreTom's Butter Burgers
2 lbs. hamburger 3 Tablespoons steak sauce (I use Country Bob’s) 1 teaspoon minced garlic 1 onion, diced fine 4 Tablespoons butter, divided
Melt 3 Tablespoons butter in a small skillet. Add onions and sauté until just soft. Remove from heat and put other Tablespoon of butter on top of onions to melt.
In a large mixing bowl, mix together the hamburger, steak sauce, garlic, and sautéed onions. Form into 6 large patties and grill for 14 minutes, turning once (or until done to your liking).
by Louisiannie
Nov 23, 2009
Waldorf Salad
· 3 or 4 apples, unpeeled, cut from the core, and chopped into bite size pieces (about 3 cups) · 1 tablespoon lemon juice · 1/3 cup raisins · 2/3 cup chopped celery · 1/3 cup walnuts · 1/3 cup mayonnaise · 1 tablespoon sugar
I found this recipe, but I don’t use these proportions. I buy 2-3 of each kind of a...See MoreWaldorf Salad
· 3 or 4 apples, unpeeled, cut from the core, and chopped into bite size pieces (about 3 cups) · 1 tablespoon lemon juice · 1/3 cup raisins · 2/3 cup chopped celery · 1/3 cup walnuts · 1/3 cup mayonnaise · 1 tablespoon sugar
I found this recipe, but I don’t use these proportions. I buy 2-3 of each kind of apple: Gala, Golden Delicious, and Granny Smith for the color. And then I start adding each of the ingredients until it “tastes right.” I’ve never “plumped” the raisins, either, but I might try it.
Don't bother peeling the apples unless their skins are really unattractive. Cut up 3 or 4 of them, until you get about 2-1/2 or 3 cups of chopped apples. Sprinkle the lemon juice over the apples. The acid in the lemon juice prevents the apples from turning brown. The raisins will taste best if you plump them first. Do this by measuring them into a cereal bowl and adding enough warm tap water to cover them completely. Allow them to sit for a few minutes, absorbing the water, and softening up. Drain them very well when you need them. Chop up the celery, it should take about 2 stalks or so. Mix everything together in a medium sized bowl with the mayonnaise and sugar, coating all of the ingredients with the mayonnaise. This recipe serves 6.
by Louisiannie
Nov 23, 2009
Lane Cake
Ingredients · 1 cup butter, softened · 2 cups white sugar · 1 teaspoon vanilla extract · 3 1/4 cups all-purpose flour · 1 tablespoon baking powder · 3/4 teaspoon salt · 1 cup milk · 8 egg whites · · 1/2 cup butter · 1 1/4 cups white sugar · 8 egg yolks · 1/2 cup water · 1 teaspoon brandy flavoring · 1 cup chopped ...See MoreLane Cake
Ingredients · 1 cup butter, softened · 2 cups white sugar · 1 teaspoon vanilla extract · 3 1/4 cups all-purpose flour · 1 tablespoon baking powder · 3/4 teaspoon salt · 1 cup milk · 8 egg whites · · 1/2 cup butter · 1 1/4 cups white sugar · 8 egg yolks · 1/2 cup water · 1 teaspoon brandy flavoring · 1 cup chopped pecans · 1 cup raisins · 1/2 cup candied cherries, chopped · 1/2 cup flaked coconut
Directions 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour four 8 inch round cake pans. 2. Cream 1 cup of the butter or margarine, 2 cups of the white sugar, and vanilla together until light and fluffy. 3. Combine flour, baking powder and salt. Add flour mixture to the butter mixture in three parts alternately with the milk in two parts, beginning and ending with flour. 4. Beat the egg whites until stiff. Gently fold the egg whites into the batter. Spread the batter evenly into the four prepared pans. 5. Bake at 350 degrees F (175 degrees C) for 25 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool. Once cool spread Lane Cake Filling between layers and frost with Seven Minute or Butter Frosting. 6. To Make Lane Cake Filling: Put 1/2 cup of the butter or margarine and 1-1/4 cups of the white sugar into the top of a double boiler away from the heat. Beat together. Add egg yolks and beat well. Stir in water and brandy flavoring. Place over boiling water. Cook and stir until thickened. Add pecans, raisins, cherries and coconut. Stir filling until all ingredients are well combined. Remove from heat. Allow filling to cool before spreading between cooled cake layers.
by Louisiannie
Nov 23, 2009
Maque Choux
Maque Choux (pronounced Mock-shoe) is creamy, rich stewed corn dish that is most certainly Cajun. The trick to good Maque Choux is using very fresh corn so that you can scrape the pulp and milk out of the cobs which will give the dish its distinctive creaminess.
I also like to add some Tasso as a seasoning meat for the...See MoreMaque Choux
Maque Choux (pronounced Mock-shoe) is creamy, rich stewed corn dish that is most certainly Cajun. The trick to good Maque Choux is using very fresh corn so that you can scrape the pulp and milk out of the cobs which will give the dish its distinctive creaminess.
I also like to add some Tasso as a seasoning meat for the pleasant smokiness that it adds to the dish. Bacon also works well, and by all means substitute Bacon drippings for the unsalted butter if you like. Here is the recipe:
Maque Choux Recipe
4 Tbsp Unsalted Butter 1/4 cup Tasso, finely diced 3 Ears of Corn 1/2 cup Onion, finely diced 1/4 cup Celery, finely diced 1/2 cup Green Pepper, finely diced 1 Tbsp Fresh Thyme leaves 1/8 cup Garlic, minced 1 Cup Tomato, diced 1/2 Cup Green Onions, finely sliced Kosher salt, black pepper and Cayenne to taste
Cut the corn off the cobs using a very sharp knife. The trick is to cut about half way through the kernels, then go back and scrape the cobs with your knife to extract all of the milk into a bowl. Reserve the corn milk.
Melt the butter in a two-quart sauce pan, add the Tasso and cook on medium-high heat until slightly brown. Add the corn, onion, celery, bell pepper, thyme and a healthy pinch of salt and reduce the heat to medium.
Cook, stirring often for about 15 minutes, or until the vegetables are tender.
Add the garlic, tomatoes, reserved corn milk and another pinch of salt. Cook for another 15 minutes, stirring occasionally.
Add the green onions, salt, black pepper and cayenne to your taste.
by from Thanksgiving dishes....PAG
Nov 23, 2009
Here are 2 Recipes of what to do with them.
Spiced Nut Mix:
3 egg whites 2 tsps. water 2 cans (12 ounces each) salted peanuts 1 cup whole blanched almonds 1 cup walnut halves 1-3/4 cups sugar 3 T. pumpkin pie spice 3/4 teaspoon salt 1 cup raisins
In a mixing bowl, beat egg whites and water until frothy. Add nuts; stir gen...See MoreHere are 2 Recipes of what to do with them.
Spiced Nut Mix:
3 egg whites 2 tsps. water 2 cans (12 ounces each) salted peanuts 1 cup whole blanched almonds 1 cup walnut halves 1-3/4 cups sugar 3 T. pumpkin pie spice 3/4 teaspoon salt 1 cup raisins
In a mixing bowl, beat egg whites and water until frothy. Add nuts; stir gently to coat. Combine sugar, pie spice and salt; add to nut mixture and stir gently to coat. Fold in raisins. Spread into two greased (15-in. x 10-in. x 1- in.) baking pans. Bake, uncovered, at 300 degrees for 20-25 minutes or until lightly browned, stirring every 10 minutes. Cool. Store in an airtight container. Yield: about 10 cups.
This recipe is great for teachers, co-workers, and neighbors holiday gifts. Put them inside decorated holiday themed gallon/quart size paint cans.
Apricot Wraps:
1 package(14 ounces) dried apricots 1/2 cup whole almonds 1 pound sliced bacon 1/4 cup plum or apple jelly 2 T. soy sauce
Fold each apricot around an almond. Cut bacon strips into thirds; wrat a strip around each apricot and secure with a toothpick. Place on two ungreased (15-in x 10-in x 1-in) baking pans. Bake, uncovered, at 375 degrees for 25 minutes or until bacon is crisp, turning once. In a small saucepan, combine jelly and soy sauce; cook and stir over low heat for 5 minutes or until warmed and smooth. Remove apricots to paper towels; drain. Serve the wrapped bacon/apricots on a serving plate with the jelly/soy sauce for dipping.
This is one of my favorite holiday appetizers.
I think I got the recipe last year from this site. Anyone have it?
So many great-sounding cookies for holiday baking!
This is a very moist, almost cake-like bread. In fact, I have made it as a cake in a 9x13 pan, iced with vanilla or almond butter cream icing.
CRANBERRY APPLE BREAD
2C flour 1t baking powder 1/2t cinnamon 1/3t salt 1/2C milk 1C whole cranberries 1C apples, peeled and cut (I use Granny Smith) 1/4C walnuts (optional, I do not use) 1...See MoreThis is a very moist, almost cake-like bread. In fact, I have made it as a cake in a 9x13 pan, iced with vanilla or almond butter cream icing.
CRANBERRY APPLE BREAD
2C flour 1t baking powder 1/2t cinnamon 1/3t salt 1/2C milk 1C whole cranberries 1C apples, peeled and cut (I use Granny Smith) 1/4C walnuts (optional, I do not use) 1/2C crisco solid shortening 1C sugar 1 egg
Cream shortening and sugar. Add egg. Blend in milk. Sift in dry ingredients. Add cranberries and nuts.
Bake in greased loaf pan. 350 degrees for 50-60 minutes.
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Teacher Chatboards
A Lane cake is a quintessential Southern dessert. This cake has been around at least since the late 1800s, when Emma Rylander Lane, of Clayton, Alabama, won first prize with it at the Alabama State Fair. The Lane cake appeared in her cookbook in 1898, when it was called “Prize Cake.” However, the origins of the Lane cake are ...See More