Miscellaneous
Cholesterol Breakfast for Dinner (or anytime; serves 6 hungry people)
Contributed by Julie (aka Jayne Dough)
Ingredients:
1 lb ground sausage
2 onions, chopped
1 bell pepper, chopped
2-3 cloves garlic, minced
6 large potatoes, scrubbed and sliced
Salt and pepper, to taste
12 eggs
1 lb grated cheese (I use cheddar or colby)
Method:
In a very large skillet ( I use a 14-inch cast iron), crumble and fry the
sausage.
Remove the sausage to a safe place, keeping the grease.
Sauté onions, pepper, and garlic, then add potatoes, turning and cooking
until tender.
Drain the remaining grease (if desired!).
Add salt and pepper to taste.
Add the cooked sausage, stir, add the eggs, stirring to scramble and mix.
Add the cheese, stirring to melt and mix.
Only one pan to scrub. We invented this while camping, cooking on a
burning log.
Sue adds: I make this while camping, in my Dutch Oven, with hot coals on top and bottom.
But, instead of cutting up potatoes, I use O'Brien potatoes, which already have the onions and peppers, and hot sausage.
And I make sure there is a jar of homemade salsa someplace close.
Great breakfast. Sure makes for making friends camping
as everyone around comes over to see what is cooking.
Another cholesterol-for-breakfast recipe--this time from Sue !!
Cheese Grits
Contributed by BJ.
The grits site doesn't have the best grits recipe of all (that is, if you
eliminate just good ole' plain grits with butter), Cheese Grits.
Am I going
to have to supply you damyankees with all the southern recipes? First
it's fried okra, now grits.
Next you're going to want to know how to make
southern fried chicken.
Sheesh!
4 cups boiling water
1 cup grits*
1 tsp salt
1 stick (8 Tbsps) butter
1 roll garlic cheese**
2 eggs
milk
Cook grits in water with salt. Add butter and cheese and stir until melted.
Cool. Break eggs into measuring cup. Add milk to make 1 cup.
Beat and add
to grits. Bake in greased casserole at 350F for 45 minutes to 1 hour.
OR...do what I do...just cook some grits, stir in the garlic cheese and eat!
*BJ uses Quaker Quik Grits.
**BJ thinks Kraft makes it.
Penuche Nuts
Contributed by Ann Hughes (aka GeoGoddess aka Annie in B.C.)
Here is a Christmas treat my Mom used to make.
Ingredients:
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
1/2 cup light sour cream
1 tsp vanilla
2 1/2 cups nuts, whole or halves or large chunks (almonds, walnuts, pecans...)
Method:
Combine sugars and sour cream in a sauce pan.
Cook over low heat, stirring constantly, until sugars are dissolved.
Continue cooking over low heat until temperature reaches 246F on candy thermometer
...or a little dropped in cold water forms ball a little firmer than soft ball.
Remove from heat, add vanilla and nuts.
Stir until light coating forms on nuts.
Turn onto waxed paper or tray and separate nuts.
Allow to cool and dry and store in tightly covered container.
(Favourite recipe of Peggie Hughes)
Black-eyed Pea Dip
Barb was busy getting organised getting ready for the New Year !
She says: I got this recipe from Gary's boss
Ingredients:
1 Med. Onion (chopped fine)
2 Stalks of Celery (chopped fine)
1/2 Bell Pepper (chopped fine)
1/2 Cup Catsup
3 Chicken Bullion Cubes
1 Tbs Tabasco
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
Saute the above ingredients until bullion cubes are dissolved
NOW ADD:
1 Can Trappey's Blackeye Peas with Jalapenos
1 Can Blackeyed Peas without peppers
1 Can Rotel with green chillies*
1 Can Stewed Tomatoes*
1 Clove of Garlic (crushed)
1 tsp. sugar
3 Pieces of cooked bacon
Simmer for 30 minutes
Add 3 Tbs flour disolved in 1/2 cup bacon grease or butter to the mixture.
Cook 10 minutes longer to thicken
* This recipe makes for a very moderate heat level.
To increase or decrease heat level use any combination of the Ro-tel and stewed tomatoes to make a total of 30 oz. of tomatoes.
Enjoy!
Barb
Spicy Cheese Dip
Contributed by Julie
Cut a two-pound box of velveeta into 1" cubes.
Alternate nuking and stirring until creamy.
Stir in 1 or 2 cans of rotel, drained or not.
Serve hot.
Julie adds: "By the way, I made this a couple times since I posted the recipe and
have concluded that /undrained/ rotel works best.
If you drain it, the
dip hardens up quickly and breaks the chips. Undrained it stays soft
and warm for a long time.
Rotel= diced and spiced tomatoes w/ green chilis
Apple Omelet
Contributed by JD Cooper
Peel, core and slice as many FIRM, CRISPY apples as you need.
(like Red Delicious)
Allow one per omelet.
The slices should not be more than an eighth inch.
Do not use a mealy, mushy apple.
In a heavy skillet, fry the slices in LOTS of butter and brown sugar and
a bit of cinnamon.
Continue to cook till the slices have become all gooey and caramelized.
This will take awhile.
Now! Make your omelets your regular way, but use the apples instead of
whatever you normally use.
If you wish, use lots of gooey melted cheese on them!
Whatever you do, NEVER use salt or pepper on this wonderful omelet!!!
Enjoy!!
BTW, David!!! I mess with recipes all the time!!! That is most of the fun!!!
Chocolate Chip Cheese Ball
Contributed by Linda1, who adds......
I tried this last night and it was "out of this world" good.
Who needs the
graham crackers....I could have eaten it with just a spoon.
(Truth be known I
did....just a couple)
Linda1
8 oz. cream cheese, softened
½ cup butter, softened (not margarine)
¼ tsp. vanilla extract
¾ cup powdered (confectioner's) sugar
2 Tbsp. brown sugar
¾ cup milk chocolate chips (I use the mini chips)
¾ cups chopped nuts (I prefer pecans)
Beat together cream cheese, butter and vanilla, until fluffy.
Add confectioner's sugar and brown sugar and beat until combined.
Stir in Chocolate chips*.
Refrigerate for 2 hours. Shape into ball and roll in nuts. Refrigerate 1hour.
Serve with graham crackers (or better yet the new Cinnamon Graham
dipping sticks).
Note: works just as well if you* add the nuts to the mixture and just put all
in a bowl, instead of making into a ball and rolling in the nuts. Depends what
kind of presentation you want.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
JD sounds as if he has something urgent to tell us !!
Here we go! Lissen up! There was a time when the Texas State Ship Elissa
was making some fresh voyages just after her reconstruction.
On one of them was a ship's cook named Cathy.
I read the recipe from the OFFICIAL Texas parks magazine: "Texas Parks and Wildlife" and have been doing "Cathy's French Toast" for some years.
Nope! It ain't "french toast" as you know it, but it will break your teeth if you will bother to make it:
Cathy's French toast:
1/2 cup butter
1 cup brown sugar
2 tbs. light corn syrup
5 eggs
1 1/2 cup milk or cream
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup chopped pecans/walunts/other as desired
1 large loaf fresh "French Bread" cut into thick slices
Oven 350 degrees F....
(To ye overseas correspondents: When I speak of a loaf of "French Bread"
I speak of the loaf bought from the local supermarket. It is a loaf that
we here know as one that is about 4 or 5 inches across and perhaps 18
inches long. Such loaves are always sold here hot and fresh and known as
"French Bread". Is it French? I have no idea. It is what we know as
"French Bread" and baked in the store... that's all I know, so don't get
serious on me otherwise I will boycott "French Bread"!!)
It is best to prepare this mess the night before as it gains favor from
the "aging gods". (kinda like the "aging gods" bless stews, chili, pot
roasts and etc. when cooked a day or two before.)
So! Here we go:
Melt the butter in a heavy skillet and add the sugar and corn syrup and
blend well for a few minutes. Pour this mess into a 13 by 19 inch glass
baking pan and cover the goo with the chopped nuts (if you use them).
Arrange the thick bread slices on top of the goo.
Beat the eggs a little and then lovingly combine the remaining
ingredients and then pour the whole mess over the bread slices, soaking
each piece. Cover and let sit in the fridge overnight.
Next morning, take the pan from the fridge and preheat the oven and then
bake the mess UNCOVERED for 30-40 minutes, perhaps a little longer
depending on your oven.
When you use a spatula to remove the bread slices, dig deep and get the
whole pieces and quickly flip over onto the plate. The syrup is already
on the top.
JD
PS: If you have done it right your teeth will ache but is worth it.
Sinclair writes:
Have you ever tried an English Monkey?
5 slices of bread
1 cup milk
1 cup bread crumbs
1 egg
3/4 cup Cheddar cheese, grated
1 tablespoon butter
Season to taste. Soak the bread crumbs in milk for about 5 minutes. Toast the
slices of bread. Melt the butter, and add the cheese. When the cheese has
melted add the soaked bread crumbs. Season. Mix in the beaten egg. Cook for
about 2 minutes and pour over toasted slices of bread
JD next time I am in Texas I am going to wear my kilts stop by your place
and get on your horse. I will even get a 10 gallon hat. Call me Jesse James.
Sinclair
Sinclair writes about moonshine (g)
Irish moonshine was outlawed in 1661, is called Potcheen.
Potcheen is made
from malt, yeast, barley, water and sugar and was originally known as
"moonshine."
Potcheen went underground in Ireland following heavy taxation.
The clear liquor is a potent 90 proof and can be drunk straight, in Irish
coffee, or in a "Spicy Irish Mary" with tomato juice, Worcestershire sauce,
pepper and lemon juice.
A good Irish Coffee
1 Measure (3 cl) of Irish Whiskey (I like Bushmills)
1 teaspoon of raw sugar
1 heaped dessertspoon of whipped cream
Hot strong coffee to fill the glass
Pre-warm a stemmed glass. Add the whiskey.
Add the sugar and stir in the coffee.
Float the whipped cream on top.
Drink the coffee through the cream (do not stir after adding the cream).
You know you have a wee problem after 30 married years when you come home
and your best friend has his arm around your wife and his hand on your
whisky bottle and you bark at him "Get your hands off my Whisky"
Sinclair
