PORK RIB JAMBALAYA

Pork Rib Jambalaya

This Country Style Jambalaya (as opposed to citified versions) does not contain tomato and is righteously good. Include a half pound of mushrooms if you like, put them in with the green onions and parsley, no need to cook ‘em to death.

1 package country style pork ribs cut in two inch pieces (about 3 pounds) or the equivalent in boneless pork, cubed
1 quart water or beef broth
2 medium onions chopped
6 cloves of garlic minced
1 large bell pepper chopped
1 cup each onion tops and parsley chopped
2 stalks celery chopped
a splash of Worcestershire sauce
3 cups long-grain rice
5 tbsp oil

Season meat with salt and pepper. In heavy saucepan or black pot, brown meat in oil.
Add onions, garlic, and saute until onions are caramelized, then add the . bell pepper, celery and last, garlic, saute vegetables till tender. One-half cup of shredded cabbage could be added to the vegetables as an option. Add water, and a splash of Worcestershire, and bring to a hard boil. Reduce heat and simmer until meat is very tender, approximately one hour. Remove excess oil. Have enough broth to cook the rice in, if not enough add a little more water.
Add the washed rice, parsley and onion tops (green onions), mix together. Cover and cook until rice is done...about 20 to 30 minutes.

GRATIN DAUPHINOISE

Gratin Dauphinois

6 Yukon Gold potatoes, peeled and cut into 1/4-inch slices
2 cups cream
5 garlic cloves, slightly crushed
1 sprig thyme
1 sprig parsley
1 sprig rosemary
salt and white pepper
freshly ground nutmeg, just a whiff
1 Tbsp. Butter
4 oz. Grated Gruyere cheese

Serves 4
Preheat oven to 340 degrees. Place the potatoes in the large pot and add the cream, 4 of the garlic cloves and the herbs. Season with salt, white pepper and nutmeg. Bring to a boil, then reduce to a simmer. 
After 10 minutes of simmering, remove from the heat and discard the garlic and herbs.
Use the remaining garlic clove to rub around the inside of a baking dish. Butter the inside of the baking dish as well so that it is evenly coated.

 Transfer the potatoes and cream to the gratin dish and sprinkle the top with Gruyere cheese. Cook in the oven for 40 minutes, or until the mixture is brown and bubbling. Remove from the oven and allow to rest for 10 to 10 minutes before serving.

STEAK TARTARE

Steak Tartare

2 egg yolks
2 Tbsp. Dijon Mustard
4 anchovy fillets, finely chopped
2 tsp ketchup
1 tsp Worcestershire sauce
Tabasco
freshly ground black pepper
1/4 cup salad oil
1 oz. Cognac
1 small onion, freshly and finely chopped
1 oz. Capers, rinsed
2 oz. Cornichons, finely chopped
4 sprigs parsley, finely chopped
1 1/4 lbs. Fresh sirloin, finely chopped

Serves 6
Place the yolks in a large bowl and add the mustard and anchovies. Mix well, then add the ketchup, Worcestershire sauce, Tabasco and pepper and mix well again. Slowly whisk in the oil, then add the Cognac and mix again. Fold in the onion, capers, cornichons and parsley.
Add the chopped meat to the bowl and mix well using a spoon or your hands. Divide the meat evenly among the six chilled dinner plates and, using a ring mold or spatula, form it into discs on the plates. Serve immediately with French fries and toasted bread points.

MOULES MARINIERES

Moules Marinieres

4 oz. Butter
2 shallots, thinly sliced
2 cups white wine
salt and pepper
6 pounds mussels
about half a handful of parsley, chopped

Serves 4
Heat the butter over medium-high heat. Once melted, add the shallots. Cook for 2 minutes until the shallots are soft and just beginning to brown. Add the wine and bring to a boil (cranking up the heat all the way). Season with salt and pepper.

Dump the mussels into the pot and slap on the lid. Cook just until all the mussels are open all the way (about 10 minutes, no more. Shake the pan, keeping the lid firmly pressed on top, then add the chopped parsley and shake again (you can toss in an additional knob of soften butter at this point, swirling it into the sauce for a nice, emulsified, enriching boost.) 

Pour the whole glorious mess into a warmed serving bowl and serve.
Some nice country bread is a good thing to have on the table, for you and your guest to use for mopping up the sauce.

BROCCOLI COLESLAW

Broccoli Coleslaw

Broccoli Coleslaw in the bag is simply julienned broccoli stalks (no flowerettes) the part that is usually trashed.

2 bags (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work, too)
3/4 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
1/4 cup sunflower seeds
Chopped green onions, for garnish
Dressing Mix:
3/4 cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar
1 ramen noodle seasoning packet

Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.

CHOCOLATE PUDDING

Chocolate Pudding

A 3 cup bowl or four 6-ounce custard cups
½ cups sugar
1/3 cup plus 1 Tbsp unsweetened cocoa
1/8 tsp. Salt
Gradually stir in, making a smooth, runny paste:
1/3 cup warm water
Stirring constantly, bring to a boil over medium heat, then remove from the heat. For an especially thick and chocolaty pudding, add and stir briskly until melted:
1 ounce semisweet or bittersweet chocolate, finely chopped (optional)
Stir in: 1 3/4 cups half and half
Place in a bowl:
3 Tbsp cornstarch
Very gradually add, making a smooth paste:
1/4 c. half and half
Thoroughly stir the cornstarch paste into the chocolate mixture. Cook, stirring constantly, over medium heat until the mixture begins to thicken. Reduce the heat to low; stirring briskly, bring to a simmer and cook for 1 minute.

Remove from the heat, then stir in:
1 ½ tsp. Vanilla or any liqueur of choice, Grand Marnier, Bourbon.

Pour the pudding into the bowl or cups. If you do not want a skin to form, immediately press plastic wrap directly onto the surface of the pudding. Refrigerate for at least 2 hours or up to 2 days. Whipped cream and/or chocolate shavings is nice.

CRAWFISH DIP

CRAWFISH DIP

Serve cold or heat in oven till hot and bubbly through.  Also a great sandwich filling.

1/2 cup butter

2 pounds crawfish tails, with fat

4 (8 ounce) packages cream cheese, room temperature

1 bunch green onions, chopped

1 cup mayonnaise

1/2 teaspoon hot pepper sauce, or to taste

1 teaspoon Worcestershire sauce, or to taste

Melt butter in a large skillet over medium heat. Add half of the green onions, and cook until wilted. Add the crawfish tails, reduce heat to medium-low, and simmer for about 10 minutes. Set aside to cool.

1. In a large bowl, stir together the cream cheese and mayonnaise until well blended. I like to use an electric mixer. Season with hot pepper sauce and Worcestershire sauce until the mixture is pink in color. When the crawfish have cooled slightly, stir them and the butter into the dip along with the rest of the green onion. Mix well, cover and refrigerate overnight to properly blend the flavors.

ALABAMA WHITE BARBEQUE SAUCE

Alabama White Barbeque Sauce

Makes 1 3/4 cups
1 1/2 cups mayonnaise
1/4 cup vinegar, your choice
1 garlic clove, minced, or ½ teaspoon granulated garlic
Juice of 1 lemon
A whiff of cayenne pepper
1 Tablespoon coarse ground pepper
1 Tablespoon spicy brown mustard
1 teaspoon salt
2 teaspoons horseradish

Stir together all ingredients until well blended. Store in an airtight container in refrigerator up to 1 week.

HEAVY TOMATO-BASED BARBECUE SAUCE

HEAVY TOMATO-BASED BARBECUE SAUCE

If you find this to be too thin for your taste just simmer it a bit longer. It will thicken some as it cools.

½ gallon ketchup
2 ½ cups apple cider vinegar
1 ½ cups Worcestershire sauce
1 ½ cups water
2 cups sugar
4 cups dark brown sugar
¼ teaspoon salt
½ cup yellow mustard
1/3 cup vegetable oil
3 tablespoons chili powder
3 tablespoons paprika
2 tablespoons black pepper

Combine the ketchup, cider vinegar, Worcestershire and water. Bring to a simmer to assist in dissolving the sugars. Combine the remaining ingredients and add to the mixture. Simmer for 15 to 20 minutes over low heat. Let cool and hold for service at room temperature. Or, the sauce can be stored in an airtight container and refrigerated to use later.

CAROLINA MUSTARD BARBEQUE SAUCE

Carolina Mustard Barbeque Sauce

Another of my favorite regional BBQ Sauces.

Carolina Mustard BBQ Sauce
½ gallon prepared mustard
1 ½ cups apple cider vinegar
5 cups cane sugar
1 tablespoon Cajun seasoning
1 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
½ teaspoon smoked paprika
½ teaspoon salt

Combine all the ingredients and slowly bring to a simmer. Keep a close eye as this sauce can scorch very easily. Stir frequently. Let cool.

AÏOLI

AÏoli

Nine cloves of garlic is a bit much for most people, start with four and go up as your tolerance dictates.Makes 2 cups 

9 cloves garlic
1 1/2 cups mayonnaise
½ tablespoon lemon juice
½ teaspoon Dijon mustard
3 dashes Louisiana hot sauce (Crystal or Tabasco)
½ teaspoon Worcestershire sauce
1/4 teaspoon sugar
1 pinch cayenne pepper 

Blend the garlic, mayonnaise, and lemon juice in a blender until smooth, then add the rest of the ingredients and blend again.

SMOKED SALMON

Basic Home Smoked Salmon

1 3# salmon fillet
8 oz. Salt
4 oz. Sugar
2 tsp. Onion powder
3/4 tsp. Ground cloves
3/4 tsp. Crushed bay leaf
3/4 tsp. Mace
3/4 tsp. Allspice
you may brush with liquor (tequila, bourbon, brandy etc.) as it dries.

Remove bones from fish and wrap in cheesecloth or a clean flour sack towel etc. (in a pinch use plastic wrap with some holes punched in it so the fish can ‘breathe’) skin side down. Mix together the "cure" ingredients: salt sugar onion powder, cloves, bay leaf, mace and allspice. (If you look at the ingredients for the cure it is basically pumpkin pie spice with onion powder, salt and sugar, adapt). 

Place the fish fillet on whatever you’re going to use to wrap it in, once again, not it should be skin side down). Wrap well and refrigerate for 24 hours in a baking pan to cure 24 hours.

Cold smoke 4 to 6 hours. Remove skin and serve.

A COLLECTION of GRAVIES

Brown Gravy
makes 1 ½ cups

2 Tbsp pan drippings, bacon grease or butter
3 Tbsp. Flour
1/4 tsp. Salt
1/8 tsp. Black pepper
1 ½ c. cold water

Melt drippings in skillet over medium heat. Stir in flour, salt and pepper, blending well. Continue to stir 1 minute or until mixture is dark brown. Add water and reduce heat to low. Simmer 5 minutes. Serve.

Chicken Gravy
2 1/4 cups

1/4 cup pan drippings from frying chicken
1/.4 c. flour (use the seasoned flour left over from coating the chicken)
salt and pepper to taste
2 cups milk

Combine drippings, flour salt and pepper. Cook 1 minute, stirring constantly.  Gradually add the milk and bring to a boil, stirring constantly. 

Reduce heat to low and cook 3 minutes, stirring constantly. Serve warm.

Add mustard and horseradish to taste to this for mustard gravy for pork chops or roast.

Red Eye Gravy
For ham and eggs hash browns.

Makes 1 1/3 cup
2 Tbsp dripping from pan frying ham
1 tsp. Sugar
1/4 cup strong coffee or café au lait.

After ham has been fried, add the sugar to the liquid left over in the pan. Place over medium-high heat and allow the sugar to brown, about 1 minute, while scraping the leftover pan residue. Add coffee and simmer 1 minute. Serve warm with eggs.

　
Orange Gravy
makes 3/4 cup

1 Tbsp. Dripping or butter
1 green onion, sliced
1 cup chx stock
4 strips orange peel
1/4 cup white wine
2 Tbsp Orange Juice
1/8 tsp. Salt
1/8 tsp pepper
2 tsp. Cornstarch dissolved in 1 Tbsp. Water

Saute green onion over medium heat 2 minutes till tender. Add stock and peel, bring to a boil, reduce heat and simmer 10 minutes. Strain and discard the peel. Add wine, juice, salt and pepper, mix well. Increase heat to medium. Combine cornastarch and water. Stir into stock mixture. Cook, stirring until gravy comes to a boil. Boil 1 minute
Serve with duck and chicken.

Sausage Gravy
Makes 3 cups

1/4 lb. ground pork sausage (think Jimmy Dean’s)
4 Tbsp. Butter
1/3 cup flour
3 1/4 cup milk
½ tsp. Salt
½ tsp. Pepper

Brown the sausage in a large skillet over medium heat, stirring until it crumbles. Drain on paper towels and set aside. Reduce heat to low and reserve about a Tablespoon of the dripping in the skillet. Add the butter, stirring, until it melts. Add the flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the milk and increase the heat to medium. Stir constantly until thick and bubbly, about 4 minutes. Add the reserved sausage, salt and pepper. Cook 2 minutes more, stirring constantly, serve warm.


Sawmill Gravy
AKA cream gravy
About the same as chicken gravy, specifically this one is for chicken fried steak.

Makes 1 cup
2 Tbsp. Pan drippings or butter
2 Tbsp flour
½ tsp. Salt
1/4 tsp. White pepper
1 cup milk

Melt dripping over medium heat. Stir in flour, salt and pepper until well-blended. Gradually add milk. Blend well. Reduce heat to low and simmer 4-5 minutes until thick and bubbly, stirring constantly. Adjust the seasonings if necessary. Serve warm. You can use almost any dairy product, cream, sour cream (an 8-ounce container) or a can of evaporated milk.


Tasso Gravy
Makes 3 3/4 cup

2 Tbsp. Pan drippings or butter
½ cup flour
4 cups chicken stock
3/4 cups chopped tasso

Cook together flour and dripping four minutes, until light brown, stirring constantly. Gradually add stock. Increase heat to medium, stirring, until mixture has thickened, about 3 minutes. Bring to a boil and reduce heat to low. Simmer 12-15 minutes, stirring ocasionally. Stir in the tasso just before serving.


Tomato Gravy
For Meatloaf or Fried Chicken
Makes 1 ½ cups

2 Tbsp. Drippings or bacon grease
3 Tbsp. Flour
½ tsp. Salt
1/4 tsp. Pepper
½ tomato juice or sauce
1 cup cold water or stock

Heat the drippings on medium heat. Addd flour, salt and pepper and cook until brown, 2 minutes. Add juice and water, stirring to blend. Reduce heat to low, simmer 5 minutes.
Very good as a change from cream gravy for chicken!


Mushroom Gravy
Makes 2 cups

2 Tbsp. pan drippings, or shortening
1 c. sliced mushrooms
1 Tbsp. Flour
1 cup beef stock
½ tsp. Worcestershire
½ tsp. Salt
1/4 tsp. Black pepper
　
Saute Mushrooms in fat four minutes. Add flour and brown 1 minute. Add stock, Worcestershire, salt and pepper. Simmer 5 minutes.


Chocolate Gravy
1 ½ cups
Serve over hot buttered biscuits.

1 ½ cups milk
1 cup sugar
3 Tbsp. Cocoa powder
2 Tbsp flour
1 Tbsp. Butter

Heat the milk over medium heat. Add sugar, cocoa powder and flour, whisking till smooth. Bring to a boil, stirring constantly. Cook seven minutes or until thick and bubbly. Stir in butter, blending well.

MARYLAND FRIED CHICKEN with Cream Gravy

Maryland Fried Chicken with Cream Gravy

There is no such thing as Southern Fried Chicken that is "extra crispy". None. This is even more wonderful because of the added step of steaming the chicken after it’s cooked.

1 cup flour
1 tsp salt
1/4 tsp. Paprika
1 (2 to 2 1/2-pound) broiler-fryer, cut up
Vegetable oil (or Crisco shortening)
1/4 cup water
1 Tbsp butter
1 cup milk

Combine first 3 ingredients in a paper bag; shake to mix. Place 2 or 3 pieces of chicken in bag; shake well. Repeat procedure with remaining chicken. Reserve 2 Tbsp. Seasoned flour for gravy.

Heat ½ inch oil or Crisco in a large skillet to 325 degrees; add chicken. Cover and cook 7 minutes. Turn chicken; cover, and cook an additional 7 minutes. Reduce heat; drain off oil, reserving 2 Tbsp oil and chicken in skillet. Add water to skillet; cover and continue cooking over low heat 20 minutes or until tender. Drain chicken on paper towels; transfer to a warmed serving platter.

Add butter to pan drippings, and melt. Scrape sides of skillet with a wooden spoon to loosen browned crumbs. Gradually add reserved flour mixture, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add Milk; cook over medium heat, stirring constantly. Until thickened add bubbly. Serve gravy with chicken. Yields 4 servings.

Always served with mashed potatoes and long cooked green beans.

MARYLAND CHICKEN PUDDING, CHICKEN LOAF, MUSHROOM SAUCE

Maryland Chicken Pudding

1 (3 ½ to 4 pound) broiler-fryer, cut up
1 medium onion, sliced
2 fresh celery leaves
2 sprigs parsley
½ tsp. Ground thyme
½ tsp. Dried whole rosemary (chop it into a powder or use 1 ½ tsp fresh, chopped
2 tsp. Salt, divided
½ tsp pepper, divided
3 eggs, beaten
2 cups milk
1 ½ cups flour, divided
1/4 cup plus 2 Tbsp. Butter, melted and divided
3 Tbsp. Chopped fresh parsley.

Combine first 6 ingredients, 1 tsp salt and 1/4 tsp pepper in a Dutch oven; add water to cover. Bring to a boil; cover and simmer 1 ½ hours. Remove chicken from broth; cool. Strain broth, and set aside. Remove chicken meat from bones; dice and place in a 10-inch cast-iron skillet. Pour ½ cup broth over chicken. Set remaining broth aside.

Combine eggs, milk, 1 cup flour, ½ tsp. Salt and 1/4 cup butter; beat unntil smooth. Pour over chicken in skillet. Bake at 375 degrees for 1 hour. Cool and cut into wedges. Cook remaining broth over high heat until reduced to 2 cups. Stir in ½ cup flour. Add parsley, 2 Tbsp butter, ½ tsp salt, and 1/4 tsp. Pepper. Cook over medium heat until thickened and bubbly. Spoon gravy over pudding.
Yields 8 servings.


Chicken Loaf

A nice little affair to present at bridal showers, and other hen parties. Dead easy but also a little impressive looking.

2 2/3 cup chicken broth
1 3/4 cups herb-seasoned stuffing mix
3 ½ cups cubed cooked chicken
1 ½ cups cooked rice
4 eggs, beaten
1/4 cup finely chopped green pepper
½ cup chopped pimento
½ tsp salt
Mushroom Sauce
Green pepper rings (optional)
Pimiento strips (optional)

Pour chicken broth over stuffing mix; let stand 10 minutes. Combine chicken, rice, eggs, chopped green pepper, chopped pimiento, and salt, stirring well. Add chicken mixture to stuffing mixture, stirring until blended. Spoon mixture into a heavilygreased 9 x 5 x 3-inch loaf pan. Place in a shallow pan containing about 1 inch water. Bake at 350 degrees for 1 hour. Cool completely before inverting onto a serving platter. Serve with mushroom sauce. Garnish with green pepper rings and pimiento strips, if desired.

Yields 8 servings.

Mushroom Sauce
1/4 cup plus 2 Tbsp butter
1/4 cup plus 2 Tbsp. Flour
3 cups chicken broth
½ cup half and half
1 ½ cups sliced fresh mushrooms
2 Tbsp chopped fresh parsley
1 tsp lemon juice
½ tsp. Paprika

Melt butter in a heavy saucepan over low heat; gradually add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat, and stir in remaining ingredients.

Yield: 4 cups.

PINEAPPLE UPSIDE DOWN CAKE

Pineapple Upside-Down Cake

1/4 cup butter
1/3 cup firmly packed brown sugar
1 (20 oz.) Can sliced pineapple, drained
7 maraschino cherries
6 walnuts, halved
2 ½ Tbsp shortening
2 /1/2 Tbsp butter
1 tsp grated orange rind
2/3 cup sugar
1 egg
1 1/4 cups flour
2 tsp baking powder
½ tsp. Salt
½ cup milk
1/3 cup flaked coconut
1 tsp. Vanilla
Whipped Cream (optional)

Melt butter in a 10-inch cast iron skillet; sprinkle brown sugar evenly over butter. Arrange 7 pineapple slices on sugar. Cut remaining slices in half; line sides of pan. Place a cherry in the center of each whole pineapple slice; arrange walnuts between slices.

Combine shortening, butter and orange rind; cream well. Gradually add 2/3 cup sugar, beating until light and fluffy. Add egg: beat well.

Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Beat well after each addition. Stir in coconut and vanilla.
Spoon batter evenly over pineapple slices in prepared skillet. Bake at 350 for 45 minutes or until the cake tests clean. Cool in skillet 10 minutes, and invert cake onto serving plate. Serve warm with a dollop of whipped cream, if desired. Yields one 10-inch cake.
　

QUICHE and VARIATIONS

Quiche & Variations
　
After you fill the quiche use your hands and fingers to sink the bits of filling that might protrude above the liquid filling down so that they are covered. Picky, yes, but just sayin'.
Garnish each plate with a muffin and a piece of fruit.

Quiche Lorraine:
This is the basic quiche recipe. From the late and lamented Victorian Sampler Tea Room in Eureka Springs, AR.

1 (9-inch) pastry shell, baked to light brown
5 or 6 slices bacon, fried crisp and crumbled
1/2 small onion, chopped
3 Tbsp. green pepper, diced
1 c. mushrooms, sliced
2 or 3 Tbsp. butter, melted
1 1/2 c. Swiss cheese, grated
1 c. mild Cheddar cheese, grated
3 eggs, slightly beaten
1 1/2 c. sour cream
Dash of salt
Dash of garlic powder
Dash of white pepper
Dash of Tabasco Sauce

Saute onion, green pepper and mushrooms in melted butter. Recently I've discovered this can be accomplished in the microwave oven-slice butter over onions and green pepper and zap 3 or 4 minutes on HIGH zap sliced mushrooms for 2 or 3 minutes on HIGH and drain off liquid. Combine eggs, sour cream and seasonings and thoroughly mix with wire whip or at low speed with electric mixer. Stir in vegetables, cheeses and bacon and pour into pastry shell. Bake at 350 degrees for 35 to 40 minutes until set and lightly browned on top. Serves 5 or 6.

Quiche Variations:
From our basic Quiche Lorraine most of the quiche of the day entrees for the Tea Room are made. Eliminate bacon, onion, green pepper and mushrooms and substitute as follows. (As you can see Jim's formula can be adapted for virtually anything. Use 2 cups filling and seasoning of choice. Smoked salmon, scallops (cooked), crab or faux crab, sausage, just follow your instincts. and don't add too much additional liquid.)

Vegetable Quiche:
(A Tea Room favorite)
Equal quantities for a total of approximately 2 cups per quiche - onion, cauliflower, broccoli, zucchini, carrots, chopped or sliced and sauteed or zapped in the microwave oven with butter until crisp-tender. Season as desired.

Broccoli-Mushroom Quiche:
1 c. mushrooms, sauteed or zapped in microwave and drained of excess liquid
1 c. broccoli, sauteed or zapped in microwave oven with butter
Seasoning (as desired)

Ham "Quiche:
1 cup cooked ham, shaved and chopped and tossed with 1 1/2 Tbsp. flour
1/2 c. onion and 1/2 c. green pepper, chopped and sauteed in butter
Seasoning (as desired)
Quiche Florentine:
1 c. cooked spinach, chopped and well-drained
1 c. (before sauteeing) mushrooms, sliced
5 or 6 slices bacon, fried crisp and crumbled
1/2 small onion, chopped

Shrimp-Artichoke Quiche:
1 or 1 1/2 c. shrimp, cooked, peeled and deveined
1/2 small onion, chopped
1 c. artichoke hearts, drained and chopped (we use a 15 oz. can for two quiche)

HAMBURGER STEAK

Hamburger Steak n’ Onion Gravy 
Maw Joad's version from the Grapes of Wrath would have been Hamburger patties, dusted with flour, fried till brown; add water and make a gravy.  This one is a little more substantial.

1 pound ground beef
1 egg
1/4 cup bread crumbs
1/8 teaspoon ground black pepper
1/2 teaspoon seasoned salt1/2 teaspoon onion powder1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 tablespoon vegetable oil
1 cup thinly sliced onion
2 tablespoons all-purpose flour
1 cup beef broth
1 tablespoon cooking sherry
1/2 teaspoon seasoned salt

In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.

Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.

Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.

WILTED LETTUCE

Wilted Lettuce

Although this calls for Romaine the event of spring was to take the first tender "leaf" lettuce  to make into a Wilted Lettuce salad.

4 hearts romaine, chopped
4 slices bacon
2 tablespoons sugar
1/4 cup vinegar
Kosher salt and freshly ground black pepper

Place romaine in a serving bowl. In a skillet over medium heat, cook bacon until crispy. Remove bacon and crumble over greens. To the pan, add sugar and vinegar, and simmer until sugar is dissolved, scraping up bacon bits that cling to the bottom of the pan. Season with salt and pepper, to taste. Pour hot dressing over greens and toss. Serve immediately.

NOTE. Hard Boiled Eggs or poached eggs are a wonderful addition.

FRENCH ONION SALISBURY STEAKS

French Onion Salisbury Steaks on Cheese Toasts
Cheese toasts? That's toast with cheese melted on it.
4 Serves

1 1/4 lbs ground chuck
1/4 cup minced fresh parsley
2 tablespoons scallions, minced
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
2 cups onions, sliced
1 teaspoon sugar
1 tablespoon garlic, minced
1 tablespoon tomato paste
2 cups beef broth
1/4 cup dry red wine
3/4 teaspoon kosher salt
½ teaspoon dried thyme leaves
2 tablespoons all-purpose flour
4 cheese toasts
4 teaspoons minced fresh parsley ( garnish)
4 teaspoons Parmesan cheese, shredded

Combine chuck, parsley, scallion, salt, and pepper. Divide evenly into 4 portions and shape into 3/4 to 1-inch thick oval patties.

Place 2 tablespoons of flour in a shallow dish; dredge each patty in flour. Reserve 1 teaspoon flour. Heat 1 tablespoon oil in a sautè pan.
Add onions and sugar to pan; sautè.

Sprinkle onions with reserved flour; cook 1 minute. Stir in broth and wine, and then add the salt and thyme.

Return meat to pan and bring soup to a boil. Reduce heat to medium-low, cover and simmer 10 minutes.

Serve steaks on Cheese Toasts with onion soup ladled over.

Garnish with parsley and Parmesan.

CHICKEN SALAD

Chicken Salad, Red Grapes and Walnuts

4 to 6 servings
　
4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 pound)
1 cup walnuts, chopped, (toasted, if you like)
1 celery rib, cut into 1/4-inch-thick slices (1 cup)
2 tablespoons finely chopped, or two green onions
2 cups halved seedless red grapes
3/4 cup mayonnaise
3 tablespoons vinegar
2 tablespoons finely chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper
　
Toss all ingredients together.

APPLESAUCE COOKIES

Applesauce Cookies

½ stick unsalted butter, melted
1 cup packed light brown sugar
½ cup granulated sugar
1 large egg
½ cup chunky-style applesauce
1½ cups old-fashioned rolled oats
1¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon coarse salt
1 cup golden raisins
¼ teaspoon cinnamon

Preheat oven to 350 degrees. Line baking sheets with parchment paper, and place parchment paper on a wire cooling rack.

Mix the butter and sugars on low speed in the bowl of a standing mixer until combined.  Add egg and applesauce and beat for about 2 to 3 minutes, until thoroughly blended.

Mix in the dry ingredients — oats, flour, baking soda and powder, and salt — and then stir in the raisins.

Drop 1½-inch balls of dough onto your baking sheets, spacing them about 2 inches apart.  Bake until golden and just set, 13 to 15 minutes. Let the cookies cool on the baking sheets for 5 minutes before transferring them to the wire rack. Let cookies cool completely.

PORK RILLETTES

Pork Rillettes

5 lbs. Boneless Pork Butt
1 lb. Mirepoix. (2 parts onion, one part each carrots and celery) I estimate about 2 onions and 2 carrots and 4 stalks of celery. 
3 cloves garlic, mashed
1 tsp. Thyme
2 or three bay leaves
12 cups beef or chicken broth
Salt and pepper to taste

Cut up your meat into about 10 more or less equally sized portions. Put in a pot with all the other ingredients and bring to a boil. Reduce the heat immediately to a simmer. Cover and let it gently do it’s thing for about 8 hours. At very low heat. Test a piece, it should fall apart with very little encouragement. Refrigerate it overnight.
Next morning skim off all the fat and save it. Remove the meat and set it aside. Save the broth because it makes a luscious soup base. No need to save the vegetables, but you can eat them if you like.
Now the real work: Remove all the fat and any other waste from the pieces of meat, then squeeze, mash, and if necessary chop and stir until the meat is fairly smooth enough to tolerate being spread on a cracker or slice of bread.

If you feel you need to do so, add some of the broth to make it spreadable. You can make it ultra-smooth by buzzing it up in the processor.
Pack the spread into a pot, or pots of some kind, melt the fat and pour it over the meat, that will seal from oxygen and help preserve it. Refrigerate. When ready to serve remove the fat and spread on crackers, toasts etc. I like bread and butter pickles, onions, chopped eggs etc. on mine.

CHICKEN AND SLIPPERY DUMPLINGS

Chicken and Slippery Dumplings

1 stewing chicken (about 4 or 5 pounds), cut up
4 celery ribs, chopped
1 medium onion, chopped
1 carrot, chopped
2 teaspoons poultry seasoning

DUMPLINGS:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons lard or butter
1/2 cup hot broth, (or if you prefer, cold milk)
Season chicken with salt and pepper; Place chicken, celery, onion and carrot in a Dutch oven.
Cover with water; bring to a boil. Reduce heat; cover and simmer until chicken is tender (about 20 minutes per pound).  Remove chicken and keep warm.

When chicken is cool enough to handle remove the skin and discard it.
Remove the meat from the bones and return the bones to the broth in the pot. Reserve the chicken meat.

Bring the bones and aromatic vegetables to a boil. Reduce heat and simmer for one hour, covered. Strain the broth and reserve it. Discard the bones and cooked vegetables

Add water to measure 4 qts. Set aside 1/2 cup for dumplings. Return remaining broth to the Dutch oven; add Poultry Seasoning.

The Dumplings: 
Combine the flour, baking powder and salt. Cut in the shortening with a pastry blender until the mixture forms fine crumbs. Stir in enough of the 1/2 cup of hot broth you set aside to make a firm but manageable dough.

Meanwhile, bring broth to a boil. Roll dough to 1/16-in. thickness; NO THICKER. If thicker they will be tough. Cut into 2-in. squares. Drop a few at a time into boiling broth. You want the broth to always continue to boil.

Reduce the heat to medium and cook dumplings uncovered until tender, about 15 minutes. Add the chicken and serve immediately.

RAISIN RICE

Raisin Rice
Serves 6

1/2 cup green onions, finely diced
1/2 cup chopped pecans
2 Tbsp butter
1/4 cup seedless raisins
4 cups cooked rice 
1 Tbsp. each of thyme basil and oregano
Salt and pepper to taste

Saute and green onions and pecans briefly in butter until the pecans are fragrant. Add raisins and heat thoroughly-they will puff up. Add the thyme, basil and oregano to the rice and toss. Salt and pepper to taste.

Chicken Tetrazzini

Chicken Tetrazzini
Serves 8

War has been declared on Chicken Tetrazzini in recent years.  chefs and food editors turn their noses up at it; which must mean it's really good, and it is.  You can't stack it, it never looks "sexy" and in other words, it's just not fashionable.  Fine by me!
Best not to reheat Tetrazzini, as it has a tendency to dry out. Cooking the pasta in the broth from boiling the chicken adds another layer of flavor. Layer flavors for more umph whenever you can.

1 3-pound chicken, cut in pieces, or the equivalent in pieces of whatever is on sale
1 tsp. Salt
1/4 tsp. Pepper
Celery tops from 1 stalk of celery (what you would normally throw away)
1 onion, chopped (thrown the ends and the skins in your pot with the chicken-makes a nice yellow color)
1 bay leaf
1/4 lb. Butter
1/4 lb. Mushrooms, sliced
1 pint heavy cream
2 Tsp. Dry vermouth
1 ½ Tbsp. Sherry
Salt and pepper to taste
2 tbsp butter
2 Tbsp. Flour
1/4 lb. Pasta
5 Tbsp. Grated Parmesan

Put the chicken pieces in the pot, cover with water. Add salt, pepper, celery tops, onion (with the trimmings you would normally throw away) and bay leaf. Bring to boil, simmer for about 45 minutes. When tender, drain. Let cool, then remove the chicken meat from the bone and cut into strips. Strain and reserve your broth for boiling your pasta.

Melt butter in skillet. Saute mushrooms. Add chicken, cream, vermouth and sherry. Season with salt and pepper.

Knead butter and flour together with your hands to form a smooth past-no lumps. Heat the chicken-cream mixture almost to boiling. Stir flour-butter paste into it. Stir, over medium heat, until thick and smooth.

Cook noodles in the broth from boiling the chicken until tender. Drain. Spread noodles in bottom of a buttered 8 x 11 pan. Pour chicken mixture with noodles. Sprinkle with grated Parmesan. Bake at 375 degrees for 20 minutes.

CHICKEN CACCIATORE

Chicken Cacciatore
Serves 4

1 4-lb chicken (or 4 # chicken pieces)
2 to 3 Tbsp. Flour
1/4 cup olive oil
2 Tbsp chopped French shallots
1 clove garlic, minced
1/4 cup tomato paste
½ cup white wine
1 tsp salt
1/4 tsp white pepper
3/4 cup chicken stock
1 bay leaf
1/8 tsp. thyme
1/8 tsp. Sweet marjoram
1 cup sliced or quartered fresh mushrooms
2 Tbsp brandy or muscatel wine (optional)

Cut chicken into individual pieces. Dredge pieces in flour. Sautè until golden brown in olive oil with the shallots. Add the garlic and cook it only briefly to keep from burning it.

Add the remaining ingredients to the sautèed chicken, cover, and simmer for 1 hour or until tender.

Serve with cooked pasta. Saute some minced garlic and parsley in butter and then toss the pasta with it. Sprinkle with Parmesan if you like.

CARBONNADES a la FLAMMANDE, Belgian Beef in Beer and Onions

Carbonnades a la Flammande
(Flemish Beef in Beer)
Serves 6.

3 lbs. Lean chuck or rump roast
3 Tbsp oil
6 cups sliced onions
salt and pepper to taste
4 cloves garlic, minced
1 cup beef stock
2 to 3 cups beer
2 Tbsp. Brown sugar
1 bay leaf, crumbled
½ tsp. Thyme
2 Tbsp cornstarch
2 Tbsp wine vinegar

Slice the beef into serving pieces ½ inch thick. Dry on paper towels. In a large heavy skillet or, brown beef slices quickly in oil. Remove from skillet and set aside.

Reduce heat to medium. Brown onions lightly in the dripping for about 10 minutes, stirring often. Remove from heat. Season with salt and pepper; stir in garlic.

Arrange half the beef in Dutch Oven and season lightly with salt and pepper. Cover with a layer of onion. Repeat.

Heat beef stock in the browning skillet and pour over meat. Add enough beer to barely cover meat. Stir in brown sugar. Place the crumbled bay leaf and thyme between some of the slicdes of meat and around and atop the contents of the Dutch oven. Bake in a 325 degree oven for 2 ½ hours. Remove from the oven.

Using a ladle, remove liquid from the casserole into a saucepan: skim off the fat. Blend together the cornstarch and vinegar, add to the liquid and simmer for 3 to four minutes. Taste for seasoning. Pour the sauce back over the meat. Serve. (This dish freezes well.)

Serve with parsley potatoes, green salad and, of course, some good Belgian Beer (i.e. Chimay).

TABOULIi

Tabouli
Serves 8

Often served with shish kebabs.

Tabouli should be equal parts minced parsley and cracked wheat (bulgur). Keep that in mind when you read 3 bunches of parsley in the recipe. Rarely you will find huge bundles of parsley in the grocery but that is exactly what you will need; in that case use only one bunch. Otherwise, use three or even four bunches of flat leaved parsley. Never use the curly parsley in food, it has virtually no flavor
Bulgur wheat can be purchased at a health food store if it’s not available in the supermarket.

1 ½ cups bulgur wheat or 1 ½ cups cracked wheat
1 bunch green onions
1 green pepper
1 cucumber, peeled and seeded
3 large tomatoes or 1 qt. halved cherry tomatoes
1 large bunch or 3 or four "regular" bunches flat leaved parsley.
3 Tbsp. Good olive
1/4 cup lemon juice
1 tsp. Salt
½ tsp pepper
1 clove garlic, minced

Pour boiling water over the wheat and let stand until water is absorbed, about ½ hour. Squeeze dry between your hands.

Chop the vegetables fine and mix with the wheat.
To vegetables and wheat mixture add oil, lemon juice, garlic, salt, pepper. Mix well, refrigerate and set for two hours.

CHINESE TURKEY, For buffet service

Chinese Turkey 
For cold buffet service.  

Very versatile.  Serve hot or cold.

1 8-lb. Turkey
Salt
1/4 cup grated fresh ginger or 3 Tbsp. Powdered ginger
3 Tbsp. Bourbon
3 Tbsp. Soy Sauce
Salad oil
Salt and pepper

The day before:
Combine ginger with bourbon and soy sauce. Rub turkey inside and out with ginger mixture. Put into brown paper bag (or plastic bag) and store in refrigerator overnight!
Next day:

Remove turkey from paper bag, rub inside and out with oil; do the same with salt and pepper.  Place on rack in roasting pan; do NOT cover!  bake at 400 degrees for 30 minutes; lower oven temperature to 350 degrees and bake for 2 1/2 hours. 

Remove meat from bones. Slice thinly and serve with an assortment of breads and rolls. Small bowls filled with soft butter, mayonnaise, hot mustard and creamy horseradish sauce completes the buffet feast.

BEER CHEESE SPREAD

Beer Cheese Spread

1 cup beer 1 pound extra-sharp Cheddar cheese, shredded 2 cloves garlic, minced 1 teaspoon dry mustard powder 1/2 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper 1/4 teaspoon salt 1/4 teaspoon hot pepper sauce (such as Tabasco®) 1/4 teaspoon Worcestershire sauce 1 pinch cayenne pepper, or to taste

	Pour beer into a bowl and whisk until beer loses its carbonation, about 30 seconds. Set aside.
	Place shredded cheese into the work bowl of a food processor; add garlic, dry mustard powder, black pepper, 1/2 teaspoon cayenne pepper, salt, hot sauce, Worcestershire sauce, and flat beer.
	Process until smooth and creamy, pulsing a few times, scraping the sides, and blending for about 2 total minutes. Taste and adjust seasoning. If adding more seasoning, pulse a few times to mix.
	Transfer cheese spread to a bowl and sprinkle with a pinch of cayenne pepper. Spread tastes best when refrigerated overnight to blend flavors, but it can be served right away if needed.

SHE CRAB SOUP

She Crab Soup

I usually grate the onion.  The mace makes a lot of difference and is used in a good many southern things.  You can discreetly add it to so many things, it's a good investment.

Serves 6 to 8
2 Tbsp. Butter
2 Tbsp. finely minced onion
2 Tbsp flour
3 cups milk mixed with 1 cup cream
1 8-oz can of crabmeat
1/4 tsp. ground mace
½ tsp. Salt
1/8 tsp. Pepper
1/4 cup sherry
Salt and pepper to taste
2 Tbsp. Chopped parsley

Melt butter. Add onion, cook 1 minute. Stir in flour, Mix well. Add milk and cream all at once. Bring to boil, stirring constantly add crabmeat and any liquid from thawing, mace, salt and pepper. Reduce heat to low, cover, and simmer 20 minutes.

Add sherry just before serving and season to taste with salt and pepper. Transfer to a tureen or individual cups and sprinkle with parsley.

SPEEDY BORSCHT

Speedy Borscht
It pays to keep a few convenience foods around.  This is brutally good.  Serve it HOT in winter too.
Serves 6

1 16-oz. Can beets
1 10 1/2-oz cans beef consumme
2 Tbsp. Lemon juice
Sour cream
Snipped or chopped parsley for garnish

Drain beets, reserving the liquid. Finely chop 2/3 cup of beets. Combine reserved beet liquid, chopped beets, consume and lemon juice. Chill soup. Also chill cups or bowls so that each serving will be frosty cold.

Stir borscht just before ladling into bowls. Top each serving with a dollop of sour cream. Sprinkle with parsley.

CHILLED TOMATO BOUILLION

Chilled Tomato Bouillon
More popular today in France than here, but once all the rage.
Serves 6

1/4 cup diced celery
1/4 cup diced carrots
1/4 cup chopped onion
2 sprigs parsley
4 cups tomato juice
1/8 to 1/4 tsp. White pepper
6 whole cloves
1 bay leaf
1 tsp. Salt
1/8 tsp. Dried thyme
2 cups chilled beef bouillon or consume 
6 thin slices lemon for garnish

Combine all the ingredients except the bouillon or consume, the lemon slices and green onions. Bring to a boil. Reduce heat, cover, and simmer over very low heat 1 hour. Strain; then refrigerate overnight to chill.

Fifteen minutes before serving, combine the tomato mixture with bouillon. Serve in punch cups, filled 1/4 full of crushed ice. Garnish with lemon slices.
For an elegant touch serve soup in silver or chilled crystal punch cups prior to dinner.
Serve green onions to the side as stirrers when using old-fashioned glasses.

HAM MOUSSE with CUMBERLAND SAUCE

Ham Mousse
Serve on slices of good French bread and Cumberland Sauce

2 Tbsp. Unflavored gelatin
½ cup cold chicken broth
1 cup hot chicken broth
3 egg yolks
1 ½ cups cream
2 cups cooked ham, cut in small pieces
½ cup sherry
1 cup heavy cream, whipped

Soften the gelatin in the cold broth, then dissolve the softened gelatin in the hot broth.
Beat the egg yolks, add cream and cook over low heat, stirring constantly until it thickens and the sauce coats the back of a spoon. Add gelatin mixture.

Put 1/4 of the chopped ham in a blender, add 1/4 of the cooked gelatin mixture and blend. Continue until the ham and sauce are all blended. Add sherry. Chill until mixture begins to set.
Whip the cream and fold it into the ham mixture. Pour into a mold (a glass mixing bowl will do) rinsed with cold water. Cover with plastic wrap and chill until firm.
NOTE: This has been adapted to a blender. The original called for chopping the meat very finely and added all of it to all of the sauce. 

Cumberland Sauce
This is the best of all sauces for cold meat, legendary with venison. The sauce is served cold but may be served with warm or hot meats, with smoked meats and chicken as well.

With a vegetable peeler pare the rind from 2 large oranges.
Slice into matchsticks. Plunge into boiling water and boil 5 minutes. Strain.
Put them in a bowl with 4 Tbsp. Redcurrant jelly, a heaping teaspoon of Dijon or Creole mustard, a pinch of pepper and salt and a pinch of ground ginger (dried).

Melt the mixture over very low heat, stirring-don’t let it catch on the bottom. Add 7 or 8 Tbsp. Port wine. Stir and cook for another 5 minutes.
You should have no lumps, if you do blend, it in your blender. Serve cold.

FRENCH (WHITE) REMOULADE

French (White) Remoulade
Any good hot and spicy mustard will work.  I like Woeber's up here in Indiana.

1 cup mayonnaise
½ cup Creole Mustard 
2 Tbsp. Lemon juice
½ tsp. Tabasco sauce, or sriracha
1 tsp. Worcestershire sauce
1 cove garlic, minced
½ tsp. Salt
3 green onions, diced

Combine all ingredients and stir together to blend well.

RED REMOULADE

Red Remoulade
The real thing from 1870-no mayonnaise in this one.

½ cup ketchup, or more to taste
½ cup Creole Mustard plus more to taste-(any coarse seeded mustard will do in a pinch)
1 Tbsp. Paprika
½ tsp. Salt
2 Tbsp. Lemon juice
1/4 tsp. Tabasco
½ tsp. Minced garlic
1 cup olive oil
3 green onions, chopped

Combine all ingredients except oil and green onions. Whisk in the oil until all is incorporated. Taste and adjust ketchup and mustard as desired. Stir in green onions.

Mix with cooked shrimp, put on a plate of salad greens and serve with wedges of hard boiled eggs and boiled potatoes and grilled slices of smoked sausage, cut on the bias.

COFFEE NOG

Coffee Nog
Makes one gallon

4 cups strong hot coffee
2 quarts vanilla ice cream
4 cups good bourbon
1 cup Myers dark rum

Pour coffee over ice cream to melt it.

FRESH STRAWBERRY PIE

Fresh Strawberry Pie

Makes 2 pies
2 (8 inch) pie shells, baked
2 1/2 quarts fresh strawberries (that’s the large baskets, if you’re using the small baskets you’ll need five of them
2 cup white sugar
4 tablespoons cornstarch
2 cups water
(3 ounce) package strawberry flavored
gelatin

Directions:
1. In a saucepan, mix together the sugar, jello and corn starch; make sure to blend corn starch in completely. Add the water, and bring to a boil over medium heat until mixture thickens. Remove from heat. Let mixture cool to room temperature.

2. Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries.

3. Refrigerate until set. Serve with whipped cream, if desired.

SWEET BEER BREAD

Sweet Beer Bread

3 cups self-rising flour
1/2 cup sugar
1 (12-ounce) bottle beer
1/4 cup butter or margarine, melted 

Preparation
Stir together first 3 ingredients; pour into a lightly greased 9- x 5-inch loaf pan.
Bake at 350 degrees for 45 minutes. Pour melted butter over top. Bake 10 more minutes.

*Non-alcoholic or light beer may be substituted.
Cheddar-Chive Beer Bread: Add 3/4 cup shredded sharp Cheddar cheese and 2 tablespoons chopped fresh chives to dry ingredients.

CHESS PIE

Chess Pie

5 eggs
2 cups sugar
1 Tbsp. Cornmeal
1/4 cup plus 2 Tbsp butter, melted
2 Tbsp lemon juice
1 ½ tsp. Vanilla extract
Pastry (recipe follows)

Beat eggs with a wire whisk or fork; add next 3 ingredients, mixing well. Stir in lemon juice and vanilla; pour into prepared pastry shell. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 30 minutes.

Pastry:
1 1/3 cups flour
½ tsp. Salt
1/8 tsp ground nutmeg
1/3 cup vegetable oil
3 Tbsp cold milk

Combine flour, salt and nutmeg; add oil and milk, stirring until mixture forms a ball.
Roll Dough to 1/8 inch thickness ona lightly floured surface. Fit pastry into a 9-inch pie plate.

HONEY PECAN MUFFINS

Honey Pecan Muffins
Makes 2 dozen

1 cup milk
1 cup honey
½ cup sugar
1/4 cup butter
2 1/4 cups flour
1 tsp. Baking soda
½ tsp. Salt
½ tsp. Nutmeg
2 egg yolks
3/4 cup chopped pecans
cream cheese (optional)

In a saucepan over medium-low heat, heat milk, honey, sugar and butter until well blended, stirring occasionally. Cool to near room temperature.
On a sheet of waxed paper, sift together flour, baking soda, salt and nutmeg, set aside.

In a large bowl, beat egg yolks slightly with fork. Stir in cooled honey mixture.  Gradually stir in flour and pecans just until mixed. Pour into greased muffin tins and let stand 5 minutes. Bake until golden brown (about 20 to 25 minutes) in a 400 degree oven. Serve piping hot with cream cheese.

BARBEQUED CHICKEN in FOIL PACKETS

No Mess Barbequed Chicken

Chicken BBQ Sauces in the deep South tend to be lighter and include a little lemon juice. The virtue of this sauce is that it is not only good, but requires no cooking and is made from things you probably already have in the pantry.
This is basically the same technique used in my Oven Ribs Recipe.

BBQ Sauce (double this recipe for 4 whole chicken breasts)
½ cup water
1/3 cup vinegar
1/3 cup ketchup
1/4 cup brown sugar
4 Tbsp. Butter, melted
2 Tbsp. Worcestershire Sauce
2 Tbsp. lemon juice
1 Tbsp. salt, (start with 1 tsp. And add more at the table as needed)
2 tsp. Paprika
2 tsp. Dry mustard
1 tsp. Pepper
1 Tbsp. Chili powder
4 whole chicken breasts, (split in half)

Place all ingredients for sauce in an electric blender and blend well, or just mix up thoroughly with a whisk or spoon.

Place single portion of chicken in foil packages, skin side up.
Pour barbeque sauce over chicken packages, reserving 1 cup sauce. Close the foil and bake 45 minutes in a 400 degree oven.

Open foil packages and pour remaining sauce over chicken.
Bake 15 minutes longer.
No muss, no fuss. Clean up is a breeze. 

NOTE:
If you don’t have time to make the sauce just use any sauce you have on hand. In the 1950's they often used salad dressings as barbeque sauces and here that would be quite good.