Author Archives: Andy

EAGLE BRAND MILK CANDY

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  • 18 ounces of chocolate chips

  • 1 ounce bitter unsweetened chocolate

  • 1 can Eagle Brand milk

  • 3 T. butter

  • 1 T. vanilla

  • Small bag of salted Spanish peanuts

Melt chocolate chips and bitter chocolate in the top of a double boiler (or in a small saucepan nested in a larger pan of water).  When thoroughly melted, add can of milk.  Stir over hot water for 2-3 minutes.  Add butter and vanilla and
peanuts.  I cut butter into small pieces so it melts faster.  Drop by spoonfuls
onto wax paper lined cookie sheets.

DONUTS TO DUNK FROM NONIE

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  • 2 cups of prepared biscuit mix

  • ¼ cup sugar

  • 1/3 cup milk

  • 1 t. vanilla

  • 1 egg

Heat vegetable oil to 375 degrees.  Mix ingredients.  Turn out onto lightly floured surface and knead about 10 times.  Roll out to 3/8” thickness.  Cut with a floured donut cutter.  Fry in hot oil until golden brown – about 1 minute per side.  Take
from fat and drain on absorbent paper.

DEVILED CRAB CAKES WITH AIOLI

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Aioli Sauce

  • 2 t. finely minced garlic

  • Coarse salt to taste

  • 1 cup mayonnaise

  • 3 T. lemon juice

  • 1 red bell pepper roasted, peeled, seeded, and pureed

Combine garlic and salt and grind together to form a fine puree.  Mix garlic puree, lemon juice and mayo.  Fold in roasted pepper mix.  Refrigerate until serving

Cakes

  • 2 T. unsalted butter

  • 1 yellow onion finely minced

  • 2 celery stalks, chopped

  • 2 t. dry mustard

  • ¼ -1/2 t. cayenne pepper

  • 1 # lump crab meat

  • 14 cup mayo

  • 1 egg lightly beaten

  • 6 T. fresh breadcrumbs

  • 3 T. chopped fresh flat-leaf parsley

  • 1 t. grated lemon zest

  • Salt and ground black pepper to taste

  • 1 cup fine dried bread crumbs

  • 2-4 T. olive oil

In a medium sate pan over medium heat, melt butter.  Add onion and celery and sauté about 5 minutes.  Add mustard and cayenne, stir well and cook about 2 minutes longer.  Transfer to bowl and let cool.  When cool, stir in crabmeat, mayo, egg, bread crumbs, parsley and lemon zest.  Season with salt and pepper.  Spread dried bread crumbs on a plate.  Line a baking sheet with parchment paper.  Divide crab mix into 4 or 8 equal portions and shape each into a cake.  Dip cakes into bread crumbs, coating completely.  Add enough olive oil to a large frying pan over medium heat to film bottom lightly.  When hot, add cakes and fry, turning once golden brown, 3-4 minutes each side.
Transfer to warm plates and spoon a dollop of aioli on each plate.

DEVILED COCKTAIL SAUSAGES WITH CHUTNEY LIME DIPPING SAUCE

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Sauce:

  • One 8 oz. jar mango chutney

  • ¼ cup fresh lime juice

  • 1 T. grated lime peel

  • ¾ cup mayo

Combine ingredients except for mayo in processor until smooth.
Whisk in mayo and season.  Preheat oven to 425 degrees.  Place sausages in
8”x8” glass dish.  Mix marinade to blend and pour over sausages.  Bake 25 minutes turning occasionally.

Marinade:

  • 1/3 cup dark brown
    sugar

  • 3 T. catsup

  • 2 T Worcestershire
    sauce

  • 2 T Dijon mustard

  • 1 t. Tabasco

50 fully cooked cocktail sausages.  I get the smoked kind in the refrigerated meat section.

COOKIES – CUT OUT (BRIDGET HAUBOLD)

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  • 1/2 cup butter

  • One 3 oz. cream cheese

  • 2 cups flour

  • 1 cup sugar

  • 1 egg

  • ½ t. baking powder

  • ½ t. vanilla

Cream butter and cheese for 30 seconds.  Add ½ of the flour and remaining dry
ingredients.  Beat thoroughly.  Add vanilla.  Add remaining flour.  Cover and
chill for at least 2 hours.  Bake at 375 degrees for 8 minutes.

Butter Frosting:

  • 1/3 cup butter

  • 4 ½ cups powdered sugar

  • ¼ cup milk

  • 1 ½ t. vanilla

Beat butter until fluffy.  Gradually add 2 cups of powdered sugar.  Slowly add ¼ cup milk and vanilla.  Add remaining sugar and additional milk if needed for consistency.

CURRIED RICE SALAD

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  • 1 package Chicken Rice a Roni

  • 12 pimento olives sliced

  • 4 green onions sliced

  • ½ green pepper chopped finely

  • 2 jars (6 oz each) marinated artichoke hearts cut in ½

  • ¾ t curry

  • 1/3 cup mayo

CURRIED PEANUT CHICKEN

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  • 2 whole chicken breasts, skinned and boned

  • 2 cups ½ and ½

  • 1 ½ cups mayo

  • 3 T chutney

  • 2 T dry sherry

  • 1 T balsamic or sherry vinegar

  • 2 T plus 1 t curry

  • 1 t turmeric

  • 2 cups salted peanuts chopped in processor

Bake chicken in ½ and ½ for 30 minutes.  Cool and cut in bite sized pieces.  Process rest of ingredients except for peanuts.  Roll or dip chicken pieces in
processed mixture (use a toothpick for each piece), then dip into peanuts.

HEARTS OF PALM – CREPES WITH

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  • 3 eggs

  • 3 T melted butter

  • ½ cup milk

  • ¾ cup flour

  • ½ cup water

  • ½ t salt

Wisk together and let sit for 20 minutes.  Then pour about 1/8 to ¼ cup of batter onto griddle and make 6” diameter “pancakes”.
Let rest on wax paper when finished.

  • 1 can (8 oz) hearts of palm shredded

  • ½ cup of Italian dressing

  • ¾ cup mayo

  • ½ cup chopped green olives

Marinate hearts of palm in dressing for a few hours.  Mix mayo and olives.  Spread crepes with mayo/olive mix, add two-three strips of hearts of palm and roll up and chill.

VEGETABLE SOUP – CREAM OF

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  • ¾ cup butter

  • ¾ cup diced onion

  • 1 ½ cups diced potato

  • ¾ cup peeled diced tomato

  • ¾ cup diced carrot

  • ¾ cup diced green beans

  • ¾ cup coarsely chopped broccoli

  • ¾ cup minced leek

  • ¾ cup minced zucchini

  • 1 garlic clove minced

  • 1 ½ t sugar

  • Salt and pepper to taste

  • 1 ½ quarts chicken stock

  • ½ cup heavy cream

Melt butter and sauté onion.  Add remaining ingredients except stock and
cream.  Cool until vegetables are tender.  Add stock and bring to boil.  Simmer 10 minutes.  Transfer in batches to processor.  Puree and return to stock pot.  Gradually stir in cream.

CRANBERRY SALAD

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  • 1 package lemon jello dissolved in ½ cup boiling water

  • 1 t unflavored gelatin dissolved in cold water

  • 1 can crushed pineapple drained

  • 1 cup chopped walnuts

  • 1 cup chopped green grapes

  • 1 can Cranberry sauce

While lemon jello is still in hot water, add gelatin.  Then remainder of
ingredients.   Turn into a one quart mold.