This would be a great item to take to a Mardi Gras Party.
Dough:
1 C Red Beans, cooked
1 C Rice, cooked
2 Green Onions, chopped
4 TBS Bread Crumbs
1 tsp Cajun Seasoning ( recipe to follow if you can't buy it)
2 Eggs, beaten
Egg Wash:
1/4 C Milk
1 Egg, beaten
Breading:
1 C Flour
1 C Bread Crumbs
1/4 tsp Cajun Seasoning
Vegetable Oil for Deep Frying
Dipping Sauce:
1 C Mayonnaise
2 tsp Sweet Pickle Relish
1 tsp Onion, minced
2 tsp Lemon Juice
1 dash of Hot Sauce
(Combine all ingredients and refrigerate)
Preparation:
Make the Dough:
Mix together:
Beans
Rice
Green Onions
Eggs
Seasoning
Using a cookie scoop, form the Hushpuppies
Roll them firmly in your hand to hold their shape.
Refrigerate for at least 1 hour or overnight
Egg Wash
Whisk together the Milk and Egg in a bowl
Breading:
Mix ingredients together in a bowl
Gently roll the Hushpuppies in the Egg Wash and then in the Breading
Heat Vegetable Oil to 360-375 degrees and fry the Hushpuppies until golden brow.
Drain on paper towels and sprinkle with salt
Serve with the Dipping Sauce
Homemade Cajun Seasoning.
Mix all ingredients together and store in a jar.
2 1/2 TBS Paprika
2 TBS Salt
2 TBS Garlic Powder
1 TBS Onion Powder
1 TBS Cayenne Pepper
1 TBS Dried Oregano
1 TBS Dried Thyme
1 TBS Black Pepper
Laissez Les Bons Temps Rouler!
Enjoy!
Peace in the Kitchen!
Tuesday, February 5, 2013
Sunday, February 3, 2013
Kool - Aid Pickles !
This is the craziest thing I've ever made.
The concept and original recipe is believed to have come from the Delta region of Mississippi.
The overwhelming favorite flavor was any of the Reds which included Strawberry, Cherry, or Tropical Punch. I've heard a story that a woman created these pickles and sold them at her local country store in Mississippi. They were such a success that she ended up selling them in many outlets.
We've made the Tropical Punch. I want to try Lime or Grape.
1 - 46 ounce jar of Whole Dill Pickles.
1 C Sugar
2 C Water
2 Packets of you favorite flavor of Kool - Aid
Drain and discard the juice from the pickles, rinse the jar and the pickles .
Remove the pickles and cut each one in half lengthwise
Return them to the jar and set aside
In a large measuring cup, combine Sugar, Water and Kool - Aid
Mix until the sugar has completely dissolved
Pour the Kool - Aid into the jar to completely cover the pickles
Discard excess Kool - Aid
Cover and refrigerate at least 48 hours
Longer if you can wait....... LOL
I know this sounds crazy, but you may be surprised that you like them !
Far Out Man!
Enjoy!
Peace in the Kitchen!
The concept and original recipe is believed to have come from the Delta region of Mississippi.
The overwhelming favorite flavor was any of the Reds which included Strawberry, Cherry, or Tropical Punch. I've heard a story that a woman created these pickles and sold them at her local country store in Mississippi. They were such a success that she ended up selling them in many outlets.
We've made the Tropical Punch. I want to try Lime or Grape.
1 - 46 ounce jar of Whole Dill Pickles.
1 C Sugar
2 C Water
2 Packets of you favorite flavor of Kool - Aid
Drain and discard the juice from the pickles, rinse the jar and the pickles .
Remove the pickles and cut each one in half lengthwise
Return them to the jar and set aside
In a large measuring cup, combine Sugar, Water and Kool - Aid
Mix until the sugar has completely dissolved
Pour the Kool - Aid into the jar to completely cover the pickles
Discard excess Kool - Aid
Cover and refrigerate at least 48 hours
Longer if you can wait....... LOL
I know this sounds crazy, but you may be surprised that you like them !
Far Out Man!
Enjoy!
Peace in the Kitchen!
Papas con Chiles
Another vintage recipe that I found in my original handwritten books of recipes.
Tex - Mex Mashed Potatoes!
1/4 pound Red Potatoes, diced
1/2 C Cream Cheese
2 C Velveeta Cheese
1 tsp Garlic Powder
1/2 C diced Green Bell Peppers
1/4 C chopped Pickled Jalapenos
2/3 C chopped Green Onions
1/4 tsp Salt
1/4 tsp Pepper
Place Potatoes in a large saucepan and cover with water
Cook uncovered until soft
Drain
Add remaining ingredients and whip until smooth!
Enjoy!
Peace in the Kitchen!
Tex - Mex Mashed Potatoes!
1/4 pound Red Potatoes, diced
1/2 C Cream Cheese
2 C Velveeta Cheese
1 tsp Garlic Powder
1/2 C diced Green Bell Peppers
1/4 C chopped Pickled Jalapenos
2/3 C chopped Green Onions
1/4 tsp Salt
1/4 tsp Pepper
Place Potatoes in a large saucepan and cover with water
Cook uncovered until soft
Drain
Add remaining ingredients and whip until smooth!
Enjoy!
Peace in the Kitchen!
Rosemary Baked Cheese
This is baked and served with Toasted Baguette Slices, Breadsticks or Chunks of Artisan Bread.
Preheat the oven to 375 degrees.
1 large clove of Garlic, halved
3 C Shredded Mozzarella Cheese
1 C Shredded Fontina Cheese
1/2 C Grated Parmesan
2 tsp Fresh Rosemary, chopped
1/8 tsp Salt
1/8 tsp Pepper
Rub the inside of 2 Mini Cast Iron Servers with the Garlic
Gently mix the remaining ingredients in a bowl
Divide the ingredients evenly between the pans
Place the Pans on a baking sheet
Bake about 8 minutes, until the cheese
Serve warm as a dip with the breads mentioned above.
(The red cast iron dish is 6" long and the grey Calphalon pot is 4.5" across)
Enjoy!
Peace in the Kitchen!
Preheat the oven to 375 degrees.
1 large clove of Garlic, halved
3 C Shredded Mozzarella Cheese
1 C Shredded Fontina Cheese
1/2 C Grated Parmesan
2 tsp Fresh Rosemary, chopped
1/8 tsp Salt
1/8 tsp Pepper
Rub the inside of 2 Mini Cast Iron Servers with the Garlic
Gently mix the remaining ingredients in a bowl
Divide the ingredients evenly between the pans
Place the Pans on a baking sheet
Bake about 8 minutes, until the cheese
Serve warm as a dip with the breads mentioned above.
(The red cast iron dish is 6" long and the grey Calphalon pot is 4.5" across)
Enjoy!
Peace in the Kitchen!
Friday, February 1, 2013
Roasted Tomato Pecan Chutney
Serve on toasted slices of baguette or chunks of artisan bread.
This may seem to be a bit decadent , but it's not!
It's worth the process.
8 medium Plum Tomatoes, halved lengthwise (about 1 1/2 pounds)
1 TBS Olive Oil
1/2 tsp Salt, divided
1/2 tsp Black Pepper, divided
1/2 C Toasted Pecans, roughly chopped
2 tsp Brown Sugar
1 1/2 tsp Red Wine Vinegar
1/4 tsp Smoked Paprika
In a 10" Cast Iron Skillet:
Arrange Tomatoes cut side up and drizzle with the oil and sprinkle with 1/4 ea. of the Salt and Pepper
Bake in a 300 degree oven about 3 hours
Remove, cool, gently remove the peeling
In a food processor:
Pulse Tomatoes until smooth, about 3 pulses
Spoon the Tomatoes into a bowl, stir in remaining ingredients and serve.
This may seem to be a bit decadent , but it's not!
It's worth the process.
8 medium Plum Tomatoes, halved lengthwise (about 1 1/2 pounds)
1 TBS Olive Oil
1/2 tsp Salt, divided
1/2 tsp Black Pepper, divided
1/2 C Toasted Pecans, roughly chopped
2 tsp Brown Sugar
1 1/2 tsp Red Wine Vinegar
1/4 tsp Smoked Paprika
In a 10" Cast Iron Skillet:
Arrange Tomatoes cut side up and drizzle with the oil and sprinkle with 1/4 ea. of the Salt and Pepper
Bake in a 300 degree oven about 3 hours
Remove, cool, gently remove the peeling
In a food processor:
Pulse Tomatoes until smooth, about 3 pulses
Spoon the Tomatoes into a bowl, stir in remaining ingredients and serve.
Beer - Mustard Dipping Sauce
This is great for Vegetables, Pretzels ( my favorite), and Bratwurst.
I eat a Vegetarian Bratwurst.
2/3 C Hearty Stone Ground Mustard
1/3 C of your favorite German Beer
Combine the Beer and the Mustard in a saucepan and bring to a low boil over medium heat about 2 minutes.
This picture is a doubled recipe.
Guter Senf, Gutes Bier, Gutes Tauchen!
Geniesen Sie!
Frieden in der Küche!
I eat a Vegetarian Bratwurst.
2/3 C Hearty Stone Ground Mustard
1/3 C of your favorite German Beer
Combine the Beer and the Mustard in a saucepan and bring to a low boil over medium heat about 2 minutes.
This picture is a doubled recipe.
Guter Senf, Gutes Bier, Gutes Tauchen!
Geniesen Sie!
Frieden in der Küche!
Almond Apricot Amaretto Mousse
This is definitely a Best of the Best Recipes.
This is a dessert that you would make to impress the guests.
I can't take credit for it, but I do have an interesting story about it.
This was given to me by Mrs. Sakowitz in Houston, Texas, in 1979 during a Christmas Party at her home.
Bobby Sakowitz was the founder of the Sakowitz Retail stores in Houston, Texas.
Ladyfingers, enough to line the bottom and sides
of a traditional Trifle Bowl.
5 Eggs, separated ( use Yolks only)
2 C Apricot Jam ( I only use Bonne Maman)
2 TBS Cold Water
1 Envelope of Gelatin
1 Pint of Heavy Cream. A Pint is equal to 2 Cups.
Amaretto Liqueur
Roasted Slivered Almonds. They can be Roasted in a Dry Skillet just until slightly browned.
Directions:
In a large Mixing Bowl:
Egg Yolks
Sugar
Beat until light and fluffy.
Add
Salt
Mix just to incorporate.
In a Saucepan on Medium High Heat:
Milk
Vanilla
Bring to a Boil. Whisking continuously.
Carefully add the Milk to the Egg Yolks.
Whisk well.
Add:
Apricot Jam.
Whisk well.
In an separate Mixing Bowl:
Whip the Heavy Cream until stiff and fold it into the Mixture
Fold in (by Hand), 1/2 C Amaretto.
Line the bottom and sides of a Trifle Bowl with Lady Fingers
Drizzle the Lady Fingers with Amaretto until desired amount.
Pour the Mousse Mixture into the Lady Finger lined Bowl. Cover with Plastic Wrap and Chill completely.
Sprinkle with Slivered Almonds just before serving.
Enjoy!
Peace in the Kitchen!
This is a dessert that you would make to impress the guests.
I can't take credit for it, but I do have an interesting story about it.
This was given to me by Mrs. Sakowitz in Houston, Texas, in 1979 during a Christmas Party at her home.
Bobby Sakowitz was the founder of the Sakowitz Retail stores in Houston, Texas.
 |
| I always refer to Bonne Maman Preserves as my favorite Jam. If you have it available, I recommend it. |
Ladyfingers, enough to line the bottom and sides
of a traditional Trifle Bowl.
5 Eggs, separated ( use Yolks only)
1/2 C Sugar
A Pinch of Salt
1 C Milk
1 tsp Vanilla
2 C Apricot Jam ( I only use Bonne Maman)
2 TBS Cold Water
1 Envelope of Gelatin
1 Pint of Heavy Cream. A Pint is equal to 2 Cups.
Amaretto Liqueur
Roasted Slivered Almonds. They can be Roasted in a Dry Skillet just until slightly browned.
Directions:
In a large Mixing Bowl:
Egg Yolks
Sugar
Beat until light and fluffy.
Add
Salt
Mix just to incorporate.
In a Saucepan on Medium High Heat:
Milk
Vanilla
Bring to a Boil. Whisking continuously.
Carefully add the Milk to the Egg Yolks.
Whisk well.
Add:
Apricot Jam.
Whisk well.
Transfer to a Saucepan.
.
Heat on Low, stirring often and don't boil, until it starts to thicken.
.
Heat on Low, stirring often and don't boil, until it starts to thicken.
Return to a Mixing Bowl.
Soften the Gelatin in the cold water.
Add to the Jam mixture, stir to incorporate well and Refrigerate for at least an Hour until completely chilled.
Soften the Gelatin in the cold water.
Add to the Jam mixture, stir to incorporate well and Refrigerate for at least an Hour until completely chilled.
In an separate Mixing Bowl:
Whip the Heavy Cream until stiff and fold it into the Mixture
Fold in (by Hand), 1/2 C Amaretto.
Line the bottom and sides of a Trifle Bowl with Lady Fingers
Drizzle the Lady Fingers with Amaretto until desired amount.
Pour the Mousse Mixture into the Lady Finger lined Bowl. Cover with Plastic Wrap and Chill completely.
Sprinkle with Slivered Almonds just before serving.
Enjoy!
Peace in the Kitchen!
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