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Wonder Peach Cobbler
2006-12-29 22:02:00
Ingredients 1 large can of peaches, drained 5 slices of white bread ¾ cup of butter 1 cup of sugar 2 Tablespoons of flour ¼ teaspoon nutmeg 1 egg, beaten Instructions Butter a 9×13 pan. Pour drained peaches into pan and spread out evenly. Cut crusts off bread and set aside. Cut slices of crust less bread into fingers (3 per slice). Place fingers about ½ inch apart on top of peaches. Melt ¼ cup of butter in a small fry pan. Tear up the crusts into small pieces. Add these and the nutmeg to the melted butter. Sauté crusts until brown and a little crispy. Pour over peaches and bread fingers. Melt ½ cup of butter in saucepan. Remove from heat. Stir in 1 cup of sugar, 2 Tablespoons of flour, and the beaten egg. Pour the melted butter mixture over the top. Bake at 350 degrees until brown. Serves 6-8 people. Recipe courtesy of Recipe courtesy of Larry Mayes, 2 Fat Larrys and Jack’s Rib Shack.
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Larry’s Slaw
2006-12-29 21:58:00
Ingredients 1¾ cups whole pecans 5 Tablespoons butter 1 cup sugar 1 cabbage, shredded ½ cup sweet pickle relish ¼ cup onion, finely chopped 1-2 Tablespoons sugar (to taste) ½ cup salad dressing (I use Miracle Whip) 1 carrot, shredded 3 squirts yellow mustard (for color) Instructions Mix all together and chill. Serves 15 people. Recipe courtesy of Larry Mayes, of 2 Fat Larrys Championship Barbecue Team

Grilled Catfish
2006-12-29 21:45:00
Ingredients 1¾ cups whole pecans 5 Tablespoons butter 1 cup sugar ½ cup light corn syrup ½ cup molasses 6-10 catfish filets 1 quart buttermilk ½ cup Head Country Championship Seasoning (or favorite rub or seasoning) 1 pound thin bacon toothpicks Instructions Wash the catfish filets and pat dry. Place filets into bowl of buttermilk, and let soak for 30 minutes to an hour. Remove and sprinkle seasoning on both sides. Wrap each buttermilk-soaked filet, one at a time, with one slice of bacon. Use toothpicks to hold in place. Grill 3-4 minutes, over a medium heat, on each side. Be sure and discard buttermilk after use. Serves 6-10 people. Recipe courtesy of Larry Mayes, of 2 Fat Larrys Championship Barbecue Team
More About: Catfish , Grilled

Holiday Pecan Pie with Scotch
2006-11-20 21:27:00
Ingredients 1¾ cups whole pecans 5 Tablespoons butter 1 cup sugar ½ cup light corn syrup ½ cup molasses 4 large eggs ¼ teaspoon salt 1 teaspoon vanilla 4 Tablespoons aged Scotch Prepared Pie Shell Instructions Roast pecans on a cookie sheet at 325 F for about 10 minutes. Set aside. Combine butter, sugar, corn syrup, and molasses in saucepan over a low heat until the butter has melted and sugar has dissolved. Stir as needed. Set aside and allow to cool. When cooled, beat together eggs, salt, and vanilla. Pour into the butter/sugar mixture and stir. Add the scotch and blend together. Place pecans in the pie crust, evenly, and pour filling on top. Bake at 325 F for 50-60 minutes. Serves 6-8 people. Recipe courtesy of Mom
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Zesty Marionberry Sauce
2006-11-20 09:51:00
Ingredients 3 cups Marion berries 1 cup water 1/2 cup sugar 1 Tablespoon cinnamon 2 teaspoons ground ginger 1 teaspoon allspice 1/2 teaspoon clovesli 1 Tablespoon orange zest 3 Tablespoons cornstarch Instructions Combine Marionberries, 1/2 cup of the water, sugar, cinnamon, ginger, allspice, cloves, and orange zest in saucepan. Simmer on medium heat. Dissolve the 3 Tablespoons of cornstarch into the remaining 1/2 cup of water, and stir into the Marionberry mixture, until well blended and mixture is no longer cloudy (4-5 minutes). Remove from heat and use warm or cool and store in the refrigerator. Can be used warm or cold, as an accompaniment to meat. Also, great as a topping for canapés. Another favorite, place 2 teaspoons Silver Falls Goat Cheese /or cream cheese of your choice on a cracker and top with a dab of Zest y Marionberry Sauce . Serves 2-4 people. Recipe courtes...

Roasted Pumpkin Seeds
2006-11-06 12:14:00
Ingredients 1 large pumpkin 1 ¼ tsp. chili powder ¼ tsp. cumin ¼ tsp. salt ¼ tsp. cayenne pepper ¼ tsp. smoke flavored salt garlic powder cayenne pepper Instructions Clean out the insides of the pumpkin. Separate seeds from membrane, and rinse thoroughly. Pat them dry with some paper towels. Spread evenly on an ungreased cookie sheet. Bake in a 375 degree oven for approximately 12 minutes or until they are crisp and slightly brown. Season to taste. Mexican Seasoning: combine 1 ¼ tsp. chili powder, ¼ tsp. cumin, ¼ tsp. salt, and a ¼ tsp. cayenne pepper. Shake over roasted pumpkin seeds. Smoky Seasoning: combine ¼ tsp. smoke-flavored salt, dash of garlic powder, along with a dash of cayenne pepper. Shake over roasted pumpkin seeds. Serves 4-6 people Recipe courtesy of Larita, from Gramma’s Place
More About: Pumpkin , Pump , Seed , Seeds

Cucumber Salad
2006-10-19 18:48:00
Ingredients 1 cucumber 1 Tablespoon olive oil 3 Tablespoons chili oil (or to taste) 1/3 cup rice vinegar ½ teaspoon white pepper dash of salt citrus (1/2 of lemon OR whole lime OR ½ of orange) 2 Tablespoons sesame seeds Instructions Cut cucumber into ¼ inch slices. Cut these in half. Place in deep bowl. Now it’s time to make the sauce. Mix together, into a smaller bowl, the olive oil, chili oil, rice vinegar, white pepper, salt, and citrus. Sprinkle the sesame seeds over the cucumber pieces and toss together. Pour sauce over cucumbers and sesames, and blend. Serves 4 people Recipe courtesy of Brad, from Brad Can Cook
More About: Cucumber , Salad

Fried Tilapia Fish
2006-10-19 18:46:00
Ingredients 4-6 Tilapia filets 2 eggs, beaten Breading: 1 cup flour ½ cup cornmeal 3 Tablespoons onion powder 2 Tablespoons garlic powder 1 Tablespoon dried parsley 1 Tablespoon Italian seasonings 2 teaspoons salt 3 teaspoons black pepper Instructions Wash each of the filets, set aside. Mix together the breading ingredients, place in medium shallow dish. Heat oil in fry pan on medium heat. Beat eggs in bowl. Dip each filet (both sides), one at a time, in egg wash. Carry over to breading dish, and dip each side in flour mixture. Make sure the breading covers the fish completely. Check to make sure the oil is hot enough for frying (remember wooden spoon trick). Fry Tilapia for 3-5 minutes on each side, depending on thickness. I like to use 2 spatulas when I flip them over. Less cha...
More About: Fish , Fried

Baked Roma Tomato Pasta
2006-10-03 20:57:00
Ingredients 1 lb. fresh egg or spinach fettuccine (or mixture of both) 12 roma tomatoes, halved lengthwise 6-10 garlic cloves, pressed or minced ½ cup chopped fresh basil ½ cup chopped fresh Italian parsley ½ cup olive oil 1 tablespoon margarine or butter salt and pepper to taste Instructions Spray or coat lightly a 9×13 baking dish with olive oil, and arrange the halved tomatoes in it, cut side up. On top of the tomatoes, distribute evenly the garlic and half of the herbs (1/4 cup of each). Sprinkle with salt and a generous grind of black pepper and top each tomato with a small dot of margarine or butter. Bake for 60 minutes, uncovered, in a 400 degree oven. A few minutes before it’s done, cook the fresh pasta. Pour the sauce over the pasta and add the remaining herbs and olive oil. Toss well, and top with fresh parmesan cheese. Serves 4 people Recipe courtesy of Jill Charvat, Portland Farmer’s Market
More About: Baked , Pasta , Roma , Tomato

Tomatoes Vinaigrette
2006-10-03 20:50:00
Ingredients 8-9 medium tomatoes, quartered 2 cloves garlic (minced or pressed) 1 tsp salt 1/2 tsp pepper 2 tsp oregano 1/2 tsp dry mustard 1/3 cup wine vinegar 1 cup olive oil Instructions Combine garlic, salt, pepper, oregano, dry mustard, wine vinegar and olive oil. Marinate tomatoes in the mixture. Cover and refrigerate 2-3 hours, basting occasionally. I like to add thinly sliced onions and yummy fresh green or red peppers. Serves 4-6 people Recipe courtesy of Mary Misseldine
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Old Fashioned Green Beans and Bacon
2006-09-08 01:27:00
Ingredients 3 14.5 ounce cans of green beans 4-5 slices bacon 3 medium sized potatoes, pared, cut into ½” pieces 1/3 cup bean liquid (add water, if necessary) dash salt one-quarter large onion, sliced Instructions Drain beans, reserve liquid, fry bacon until crisp. Add potatoes, green beans, and remaining ingredients to bacon and fat. Cook covered about 25-30 minutes or until potatoes are tender. Yield: 6 to 8 servings. Recipe compliments of Sue Root, Truitt Brothers Green Beans A La Poulet Ingredients 3 —14.5 ounce cans of green beans ¼ cup chicken broth ½ cup finely chopped onion 1 tablespoon granulated garlic 2 Tablespoons of margarine 1 Tablespoon flour ½ teaspoon salt dash white pepper ½ cup cream 2 egg yolks, fork beaten ¼ cup finely snipped parsleyli> 4 teaspoons lemon juice Instructions Cook onion until soft in hot margarine in a heavy saucepan. Blend in the flour, salt and pepper. Heat until bubbly. Stir in the cream a...
More About: Bacon , Old Fashioned , Fash

Quick Apricot Salad
2006-08-18 20:24:00
Ingredients large bowl of mixed greens 2 apricots (ripe) 1 Tablespoon of chopped mint 3 oz. chèvre 1/8 cup of pan roasted pine nuts (use 1 teaspoon of olive oil) olive oil and vinaigrette dressing, mixed well Instructions Pan roast pine nuts in 1 teaspoon of olive oil, for several minutes. Remove from heat to cool. Remove pit from apricot and slice into small pieces. Toss together mixed greens, chopped mint, and dressing. Sprinkle roasted pine nuts, apricots, and chèvre over all. Serves 2-4 people. Recipe courtesy of Sasha Davies, Cheese By Hand
More About: Salad , Quick , Rico

Oven Roasted Tomatoes & Herbs
2006-08-08 09:01:00
Ingredients 1 cup chopped parsley 1/4 – 1/2 cup of oregano, thyme, chives or basil chopped lotsa chopped garlic olive oil tomatoes cut in half (see note below) Instructions Mix chopped herbs and garlic with enough olive oil to create a pesto like consistency. Spread the herb-oil mixture on the bottom of a jelly roll pan or baking dish. Set tomatoes cut side down on top of the herb mixture on pan. Roast at 375 for around 30 min, or until tomato skins are crispy. Let pan cool for a few minutes, then pick off the tomato skins. Pour sauce over pasta, spread on bruchetta, puree as a base for tomato soup or freeze for later use. Notes on tomato types: Romas are the best to use for this recipe since they are meaty and have thick skins that are easier to remove after baking, but it will work with other kinds of tomatoes too. Serves 4-6 people as a side dish. Recipe courtesy of Laura Masterson, 47th Avenue Farm Spanish Eggplant Salad Ingre...
More About: Herbs , Oven , Tomatoes

Peach Cobbler
2006-08-01 09:01:00
Ingredients 3 large cans peaches (29 ounce size) 2 yellow cake mixes 1 cup brown sugar 2 tablespoons cinnamon Instructions Spray inside of 14″ Dutch oven with cooking spray. Drain juice from peaches into a large bowl. Place drained peaches in the Dutch oven. Sprinkle brown sugar and cinnamon over peaches. Mix peach juice and cake mixes (do not make the cake batter according to the directions on the box). Pour batter over peaches. Bake for 50 minutes with 14 briquettes on the bottom and 18 on the top. Serve warm with ice cream. Yield: 20-25 servings Recipe compliments of: Don Hartley, Mt. St. Helen’s Chapter of International Dutch Oven Society Columbia River Mud Pie Mud Ingredients 1 Chocolate cake mix, with eggs and oil (add according to box instructions) 1/2 cup dry baking cocoa 2 cups brown sugar 3 cups hot water 2 teaspoons vanilla Topping Ingredients 1 small package chocolate chips Nuts Whipped cream ...
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Chocolate Espresso Pot de Crème
2006-07-25 10:00:00
Ingredients 2 cups Heavy Cream 1/3 cup Sugar 6 each egg yolks 1 vanilla bean, seeded & scraped 12 ounces bittersweet chocolate, melted ½ cup coffee 2 teaspoons espresso powder (add to hot coffee) 1 teaspoon cinnamon Instructions Combine cream, sugar, vanilla bean seeds and cinnamon. Slowly bring up to a boil. Meanwhile, whisk together egg yolks in a separate bowl. When cream mixture has reached a boil, remove from heat and slowly whisk into egg yolks. Return mixture to pot and cook over medium-low heat until thickened, whisking constantly. Be careful not to overcook the mixture or the eggs will curdle. You can also cook the mixture over a double boiler, it will take slightly longer but you will have more control over the temperature. Strain mixture into clean bowl and then stir in chocolate and coffee. Immediately pour into serving cups and refrigerate. Yield: 5-6oz. Cups Recipe compliments of Robin Hasset...
More About: Chocolate , Espresso , Choco

Nasi Goreng (fried rice)
2006-07-18 09:01:00
Ingredients 3 cups cooked rice (preferably day-old) 2-3 T. sweet soy sauce (kecap manis) or soy sauce 2 T. olive or cooking oil 1 large clove of garlic, minced water, as needed to keep rice from clumping ¼ onion, sliced or chopped (your preference) ¾ cup of assorted vegetables (my favorite: broccoli) ¼ - ½ lb. of cooked meat or seafood (my favorites: shrimp, chicken, and hot dog pieces) a wok Instructions Plug in the wok, and set to high. Add oil to wok. Put the garlic in with olive oil or cooking oil and let it simmer. Put in raw veggies for a few minutes before adding choice of meat. Turn heat down to medium. (Put in the items that will take the longest to cook first, then add other items so that they will all become fully cooked at the same time) Sauté all items together until about 90% cooked. Then add the rice, sweet soy sauce or soy sauce. Stir with a wooden spoo...
More About: Rice , Fried Rice , Fried

BBQ Bacon Wrapped Shrimp
2006-07-04 09:00:00
Ingredients 16-20 count peeled & deveined tiger shrimp fajita dry spice 1 lb. hickory smoked bacon toothpicks or 3-6 bamboo skewers Instructions Cook on medium hot grill. Lightly season the shrimp with the fajita dry spice. Wrap seasoned shrimp with hickory smoked bacon. Hold bacon in place with toothpick or bamboo skewer. Place on medium hot grill. Turn 2-3 times, 3-4 minutes each side, until done. Shrimp will be pink and bacon will begin to crisp up. Keep an eye on it. *Optional: Goes well with a dipping sauce. I sometimes use orange-coconut, sweet & sour, or my favorite BBQ sauce. Yield: 3 to 6 servings. Recipe compliments of Mike ‘Sarge’ Davis, Whole Hog Cafè Por-Qué BBQ Beans Ingredients 4- 1 lb 12 oz cans of baked beans 4 slices bacon, diced 1/4 cup chopped onion 1 T BBQ rub 3/4 cup BBQ sauce 1/4 cup brown sugar (packed) 2 tablespoons chili powder Instructions Preheat oven to 275 F Place baked beans in baking dish. Fry...
More About: Wrapped , Bacon

Pat’s Stuffed Chicken Breast
2006-06-27 09:00:00
Ingredients 4 boneless chicken breasts salt and pepper flour for dusting olive oil smoked or plain chèvre 1 lb. mushrooms 6-8 cloves of garlic chopped or whole 1 large onion sliced 2 large sweet red peppers sliced olive oil for tossing salt and pepper Instructions Preheat oven to 350F Coat oven proof skillet/pan with olive oil Rinse and pat dry chicken breast. Lay breast flat on cutting board and slice horizontally the length of breast but not completely through, making a pouch for the cheese. Divide chèvre into 4 portions. Place chèvre into pouch made in the chicken breast. Press evenly into all areas of the pouch. Sprinkle chicken breast with salt and pepper. Dust with flour. Slice or quarter mushrooms, place in oven proof skillet Place stuffed chicken breasts on the mushrooms. Toss peppers, onion and garlic with olive oil, salt and pepper to taste....
More About: Chicken , Breast , Brea

Michael’s Mars Meringues
2006-06-20 09:01:00
Ingredients 1-1/2 cup almonds coarsely chopped 4 large egg whites 1/4 teaspoon cream of tartar 1 cup granulated sugar 3 tablespoons unsweetened cocoa powder 1/8 teaspoon grated nutmeg pinch kosher salt Instructions Preheat the oven to 350°F. Spread the almonds in a shallow baking pan and lightly toast in the oven, 10 to 15 minutes. Remove and set aside. Reduce oven temp to 200°F. Cover 2 baking sheets with parchment paper. Place the egg whites and cream of tartar in a medium bowl. Beat with a Best Balloon Whisk until soft peaks form. Gradually add the granulated sugar and finish whisking until the whites are stiff and shiny. Combine the cocoa, nutmeg and salt and sift over the egg whites. Gently fold in using a Best Flat Whisk until just slightly under-blended. Sprinkle with almonds and continue folding to combine nuts into the egg and cocoa mixture. Drop by tablespoonful of batter, 1″ apart, on the prepared baking sheet. Bake for 1-1/...
More About: Mars , Erin

Backyard Championship Ribs
2006-06-13 09:00:00
The original version of these ribs isn’t that hard to do, but not every backyarder has a smoker that will run all day at 275 degrees and have enough room to comfortably spread out three slabs for ribs. So this is a good substitute for a kettle, a smaller smoker or a gas grill. The only catch is that you’ll have to adjust the times and temperatures to your cooker. It may be a little tricky at first but take notes and you’ll have it down perfectly after a few tries. Those first couple will be pretty good anyway. Ingredients 3 Slabs of St. Louis-Style Ribs or Baby Back Ribs, cut in half, membrane off and washed ½ cup Turbinado sugar 1 cup Beg Time Barbecue rub (recipe follows) 1 cup honey 1 ½ cups apple juice 2 cups Bonesmokers Honey BBQ Sauce Instructions About 30 minutes before they go in to the cooker mix the rub and the Turbinado sugar together and rub it on the ribs. Use about 2/3 on the meaty side and 1/3 on the boney side. Much of this will depen...
More About: Championship , Backyard , Cham , Hampi , Pions

Ginger Almond Toffee
2006-06-06 09:00:00
1 pound butter (salted) 2 cups sugar (raw preferred) 1/2 teaspoon sea salt 6 tablespoons water 1 1/2 cups candied ginger, diced 1 1/2 cups almonds, toasted and chopped 1 cup chocolate chips (optional) Instructions Mix first 4 ingredients in a large skillet (cast iron is preferred) and stir constantly over medium high heat to boiling. Boil and stir until mixture turns a toasty brown and bubbles release steam when they “pop”, approximately 10 minutes. Keeping the mixture on medium high heat, quickly add ginger and almonds and stir to thoroughly combine. Remove from heat and pour onto non-stick surface. Use a large spoon to flatten the toffee. Let cool at least 10 minutes. If desired, sprinkle chocolate chips over toffee after it has cooled slightly but is still warm enough to melt the chips. As chocolate melts, spread it evenly over the surface to coat. Note from Sarah: The recipe could easily be halved for the home cook. Just cut it down t...
More About: Almond , Ginger

The Best Mushroom Soup
2006-05-30 11:53:00
2 oz Dried Mushroom s (either a mixed variety pack or porcinis) 1 cup Marsala wine 8 oz Butter 3 Shallots, sliced thin 16 oz Button Mushrooms, cleaned & quartered 3/4 cup White wine 1 quart Heavy Cream 1/2 cup Whole Milk 1 tsp Sherry Vinegar 1 tablespoon Chervil or finely chopped Chives Instructions Pour 1/2 cup of the marsala wine into a small saucepan and heat on medium until it starts to boil Place the dried mushrooms in a heat resistant bowl and pour the warm marsala wine & 1 cup of boiling water over. Place a plate just smaller than the circumference of the bowl over the warm mixture to keep the mushrooms from floating to the top. Leave to re-hydrate for at least 30 minutes. In a 5 quart pot, melt the butter. Add the shallots and cook on medium until translucent. Add the button mushrooms and sauté on medium for five minutes, stirring. Drain the dried/re-hydrated mushrooms in a colander with a bowl underneath to reserve the ...
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Sauerkraut Soup
2006-05-24 06:36:00
Ingredients 4 quarts sauerkraut 1 Otto’s ham hock 4 large potatoes 2 cups diced ham water to cover 2 tablespoons paprika Instructions Put ham hock and sauerkraut in Dutch oven or heavy soup pot. Cook on medium high for 2 to 3 hours. Add enough water during cooking to keep moist so sauerkraut does not burn. Dice the potatoes and add to pot. Add enough water to cover ingredients. Cook until potatoes are tender. Add ham. Take ham hock out to cool before dicing, then return back to soup. Add paprika and serve. Serves 6-8 Recipe compliments of Gretchen Eichentopf, Otto’s Sausage Kitchen
More About: Soup , Kraut , Sauerkraut