Author Archives: Andy

Tiramisu Pie from Southern Living

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  • 1 ½ t. instant coffee

  • ¾ cup warm water

  • 1 10.75 frozen pound cake thawed

  • 1   8 oz. package of mascarpone cheese (or cream cheese) softened

  • ½ cup powdered sugar

  • ½ cup chocolate syrup

  • One12 oz. container of frozen whipped topping thawed and divided

  • One (1.4 oz) Heath Bars coarsely chopped

Stir together coffee and water.  Cool.  Cut cake into 14 slices.  Cut each
slice in half diagonally.  Place triangles in bottom and up sides of a 9” deep dish pie plate.  Drizzle coffee mixture over cake.  Beat cheese, sugar and syrup until
smooth.  Add 2 ½ cups of topping and beat until fluffy.  Spread over cake.  Dollop remaining whipped topping around edges.  Chill 8 hours.

TEX MEX DIP

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  • 1 can Frito Bean Dip

  • 2 small or 1 large avocados

  • 1 package of Taco seasoning

  • 1 cup sour cream

  • 1-2 tomatoes chopped

  • ¾ cup chopped olives (black/green or both)

  • ¾ cup chopped green pepper

  • ½ cup chopped onion

  • 1 ½ cups cheddar or Monterey jack cheese shredded

In a 10” Pyrex pie dish or circular casserole, layer bean dip, mashed avocado (mixed with a little lemon juice), mixture of Taco seasoning and sour cream, chopped vegetables.
Top with shredded cheese and serve with Taco chips.

TACOS IN THE SHELL

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  • 3 T. salad oil

  • 1 large onion finely chopped

  • 4 cloves garlic minced

  • 1 small green pepper finely chopped

  • 2 # ground chuck

  • 1 t. salt

  • ½ t. pepper

  • 1 T. Chile powder

  • 1 t. oregano

  • 1  6 oz can tomato paste

  • ½ T. brown sugar

  • 3 T. vinegar

  • 1 T. prepared mustard

  • 1 ½ cups water

  • 24 Taco shells

Heat oil in heavy skillet.  Add onion, garlic, and green pepper.  Sauté until onion is brown.  Brown beef in skillet.  Add rest of ingredients and simmer until hot.  Serve in Taco shells.

SWORDFISH STEAK

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  • Eight 6 ounce swordfish steaks

  • ¼ cup lemon juice

  • 5 T. Dijon mustard

  • ½ stick soft butter

Brush steaks with lemon juice.  Spread steaks on one side with mixture of
mustard and butter.  Grill steaks over hot coals, butter side up for 20 minutes.
Serve with sauce:

  • 6 T. melted butter

  • 3 T. fresh lemon juice

  • 2 T. Dijon mustard

SWEDISH TEA LOG

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  • 1 package of active dry yeast

  • ¼ cup warm water

  • 2 ¼ cups flour

  • 2 T. sugar

  • 1 t. salt

  • ½ cup butter

  • ¼ cup evaporated milk

  • 1 egg

  • ¼ cup dark raisins

Sprinkle yeast over warm water to dissolve.  Mix flour, sugar, and salt.  Cut in butter.  Add milk, egg, and raisins.  Then add yeast and water mixture.  Knead once or twice.  Refrigerate overnight.  Divide dough in half.  Roll out each half to 9 x 12 rectangle.  Spread with filling.

FILLING

  • ¼ cup soft butter

  • ½ cup dark brown sugar

  • ½ cup chopped pecans

  • ½ cup flake coconut

Roll up jelly roll style.  Place on greased cookie sheet seam side
down.  Let rise one hour.  Bake 20 minutes 325 – 350 degrees.  Top with mixture of 2 T. butter melted, 1 cup powdered sugar, and ¼ cup evaporated milk.

STUFFED MUSHROOMS

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  • 1 # mushrooms

  • 2 T. bacon drippings

  • ¼ cup chopped onion

  • 1 minced clove garlic

  • ½ cup finely chopped ham or bacon

  • ½ cup bread crumbs

  • 2 T parmesan cheese

  • 1 egg

  • 1 T parsley chopped

  • ½ t oregano

  • ½ t salt

  • Freshly ground pepper

Pour boiling water over mushrooms.  Let stand 15 minutes then remove stems.  Actually, I try to remove stems dry so they don’t get too watery.  Chop stems.  Sauté onion, garlic, ham/bacon and mushroom stems in oil.  Add bread crumbs, cheese, egg and seasonings.  Stuff caps.  Bake 425 degrees for about 10-15 minutes.

STRAWBERRIES IN BALSAMIC VINEGAR

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  • 2 # of strawberries

  • 4-6 T. Granulated sugar

  • 2 T. balsamic vinegar

Wash berries, remove stems, cut large ones in half.  About an hour before serving, add sugar and toss.  Just before serving add vinegar and toss.  This makes berries which are hard and whitish looking mellow up real well.

SPRITZ

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  • 2 ¼ cups flour

  • ¼ t. baking powder

  • 1 cup butter

  • ¼ cup sugar

  • 1 egg

  • 1 t. almond extract

  • Green food coloring

Sift flour and baking powder.  Cream butter and sugar.  Add egg and almond extract, along with a couple drops of green food coloring.  Add dry ingredients gradually.  Press out of cookie press.  Bake at 375 degrees for 10-12 minutes.