Every single thing was absolutely wonderful! All the people are still talking about it! I hope you and all your staff and family were treated well by everyone. Let’s keep in touch. Thank you again as it was all first class!
Anne Hunter Boone, Washington, NC
Delicious Selections from Classic to Contemporary
Enjoy some of Scarborough Fare Catering's favorite menus in your home! (Click a recipe for details)
7 pounds cucumbers
2 cups slaked lime (pickling lime)
1 cup salt
1/2 cup powdered alum
1/2 box mixed pickling spices
2 quarts vinegar
6 pounds sugar
1. Cut cucumbers into thin slices. Wash and soak in lime water 14 hours or overnight.
2. Wash well and soak in salt water 4 hours.
3. Drain and soak in cold water 2 hours.
4. Drain again and bring to a full rolling boil in alum water. Drain and rinse. Cook 30 minutes in vinegar, spices, and sugar (Mrs. Murphy and family tie spices in a piece of thin material like cheesecloth and drop in pot of pickles).
5. Pack either hot or cold.
If using 21 pounds of cucumbers the yield will be 17 1/2 quarts
1 cup butter
1 cup sugar
2 cups flour
1 cup almonds, ground in food processor
1 teaspoon vanilla
2 teaspoons orange or lemon rind, grated confectioners sugar
1. Preheat oven to 300 degrees
2. Cream butter and sugar. Mix with flour, almonds, vanilla, and grated rind.
3. Break off small pieces of dough, shape into 2" pencil strips, and arrange on a cookie sheet, turning ends toward each other to form a crescent.
4. Bake at 300 degrees for 35 minutes. Cool. Roll in confectioners sugar.
Yields approximately 4 dozen cookies
10 medium Granny Smith apples, peeled and chopped
1 cup onion, diced
1 cup red bell pepper, diced
1-2 hot peppers
1 1/2 pounds dark raisins
4 cups light brown sugar
3 tablespoons ground ginger
2 teaspoons allspice
2 teaspoons salt
1 clove garlic, crushed
1 quart apple cider vinegar
3 tablespoons mustard seed
Combine all ingredients in large stockpot and bring to a boil. Reduce heat and simmer 90 minutes. Stir frequently. Spoon hot chutney into hot, sterilized jars. Leave 1/2 inch head space. Wipe rims and seal lids. Do not process. The heat from the chutney will seal lids.
Yields 6 pints
1 pound bacon, cut into 1/4 inch slivers
1 can (15 oz) black beans
1 can (15oz) dark red kidney beans
3 cans (15 oz each) baked beans or pork and beans
1 large sweet onion, finely chopped
1 red bell pepper, cored, seeded, and finely chopped
1 poblano pepper or green pepper, seeded and finely chopped
4 cloves garlic, minced
3 to 6 jalapeno peppers, seeded and diced (for hotter beans, leave the seeds in)
2 cups sweet red barbeque sauce such as St. Louis Red or your favorite commercial brand
1 1/2 cups firmly packed light brown sugar, or more to taste
1/2 cup dijon mustard, or more to taste
2 teasponns liquid smoke
coarse salt and black pepper
1. Place bacon in large skillet over medium heat and fry until crisp and golden brown. Pour off all the fat, saving a few tablespoons for the beans if desired.
2. Empty the cans of black and kidney beans into a colander and rinse, drain. Place all the beans in a large bowl with the onion, bell and poblano peppers, garlic, and jalapenos and stir to mix. Add the bbq sauce, brown sugar, mustard, liquid smoke, and fried bacon and stir to mix. Taste for seasoning, adding more brown sugar or mustard if necessary and salt and pepper to taste. The beans should be very flavorful. Transfer the bean mixture to a casserole pan and drizzle a few tbsp of bacon fat if desired.
3. Can bake in oven at 350 for an hour or more or until thick and richly flavored or set up your grill for indirect grilling and preheat to medium low. Can use wood chips for additional smoke flavor if desired.
1 pound large dried lima beans
3 to 4 cloves garlic, peeled
1/3 cup tahini
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1 to 1 1/2 cups extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1. Pick through and wash the lima beans. Put them into a heavy pot and add enough cold water to cover by 2 inches. Bring to a boil and then simmer, partially covered, until they are very tender but not mushy. Remove from the heat and drain, reserving the cooking liquid.
2. To the bowl of a food processor fitted with a steel blade, add the drained beans, garlic, tahini, salt, pepper, and cayenne. Puree this mixture, and with the motor running, slowly pour in the olive oil and lemon juice.
3. If the puree is too thick, pour in a little of the reserved cooking liquid until the puree is silky smooth in appearance and on the tongue. Taste carefully for seasoning and add more salt and cayenne, if desired.
2 tablespoons vegetable oil
3/4 pound (about 1 1/2 cups) rock shrimp
1/2 teaspoon kosher salt
1/8 teaspoon pepper
1/2 cup cream cheese, at room temperature
2 tablespoons chopped fresh cilantro
1 tablespoon plus 2 teaspoons lime juice
1 teaspoon minced canned chipotle chiles in adobo sauce
1/2 teaspoon minced garlic
1/2 teaspoon dried oregano
1/4 teaspoon onion salt
1/2 cup fresh uncooked corn kernels
1/3 cup diced red pepper
Three 8-inch flour tortillas
48 cilantro leaves for garnishing
1. Heat 1 tablespoon of the oil in a large saute pan over high heat. Season the shrimp with 1/4 teaspoon of the kosher salt and the pepper. Saute over high heat, stirring occasionally, until the shrimp turns pink, 2 to 3 minutes. Transfer to a strainer and let cool. When cool, chop coarsely.
2. Combine the cream cheese, cilantro, lime juice, chipotle chiles, garlic, oregano, and onion slat in a medium bowl. Stir until well combined. Add the corn, red pepper, and shrimp. Refrigerate until slightly chilled.
3. Preheat the oven to 350 degrees Fahrenheit.
4. Place the tortillas in a sack and trim the edges to form a 6-inch square. Brush both sides of each tortilla with the remaining 1 tablespoon oil. Restack the tortillas and cut each into 16 squares.
5. Press each square firmly into the bottom of miniature (1-inch cup) muffin tins. Season with the remaining 1/4 teaspoon kosher slat. Bake until golden brown, about 10 minutes. Let cool.
To assemble: Fill each tortilla cup with 1 teaspoon of the shrimp mixture. Garnish with a cilantro leaf and serve.
Yield: 47 Filled Tortilla Cups
2 oz unsalted butter
12 oz bittersweet chocolate, coarsely chopped
1/3 cup all-purpose flour
1/4 teasp baking powder
1/4 teasp kosher salt
3 large eggs
3/4 cup sugar
2 teasp vanilla extract
1. Preheat oven to 350. melt chocolate and butter in double boiler over hot water. Stir to combine. Cool to room temperature.
2. Sift together flour and baking powder. Add salt. With an electric mixer on high speed, whip the eggs, sugar, and vanilla together until thick.
3. By hand, stir in the cool chocolate mixture. Stir in the flour mixture and let the batter rest for 5 minutes.
4. Using a 2 1/4 inch ice cream scoop, portion cookies onto a parchment paper or silpat lined baking sheet and bake cookies about 10 minutes or until the tops crack and are no longer shiny on top. Cool and serve.
These are absolutely wonderful cookies and make wonderful sandwiches with mint chocolate chip ice cream!!
Yield: 20 Cookies.
1 cup salt
1 lemon, cut into wedges
1 orange, cut into wedges
1 medium onion, cut into wedges
3 cloves garlic
4 bay leaves
1 tablespoon dried thyme
1 tablespoon ground black pepper
1 1/2 gallons cold water
Rub some of the salt onto your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water. Refrigerate overnight. Discard brine after removing turkey.
Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine-mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
Bring the cream to a low boil in a small saucepan. Remove from the heat. Melt the butter in medium-heavy saucepan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft, about 1 minute. Add the flour and cook, and then reduce the heat to low and cook, stirring constantly with a heavy wooden spoon, until a light blond roux forms, 2 to 3 minutes. Add the milk in a steady stream, whisking constantly, and cook until thick and smooth, 1 to 2 minutes. Add the salt, white pepper and nutmeg and simmer until thickened, 3 to 5 minutes. Add the hot cream, whisking constantly, and cook for 1 minute. Fold in the Swiss and Parmesan cheeses, and mix until smooth. Add the spinach, mix well and cook until completely warmed through, 1 to 2 minutes. Remove from the heat and adjust the seasoning, to taste. Serve hot.
1 1/2 quarts heavy cream
1/2 vanilla bean, opened lengthwise and using a knife scrape the inside
8 oz sugar
10 oz egg yolks, beaten (best way for home cook is to measure in liquid measure)
raw sugar for crust
1. Combine cream, vanilla bean (scrapings from inside and outer bean), and half of the sugar in a heavy bottom stainless steel saucepan and bring to a boil.
2. Whisk together remaining sugar and egg yolks in stainless steel bowl.
3. Temper the egg mixture into the milk mixture and strain through a fine sieve.
4. Fill 12 ramekins seven-eights full and place them in a water bath.
5. Bake in a 325 degree oven until just barely set, about 45 minutes. Let cool in water bath. Remove and wipe the bottom of the ramekin and refrigerate overnight.
6. The custards are ready to be garnished and served at this point or they may be stored, tightly wrapped, under refrigeration for up to 2 days.
7. Cover surface lightly with sugar and carmelize with hand torch or under broiler.
1 medium eggplant (about 1 pound)
2 tbsp lemon juice
1/4 cup extra virgin olive oil
1/2 cup crumbled feta cheese
1/2 cup finely chopped red onion
1 small red bell pepper, finely chopped
1 small jalapeno, seeded and minced
2 tbsp chopped fresh basil
1 tbsp choppped fresh flat leaf parley
1/4 teasp cayenne pepper
1/4 teasp salt
1. Position oven rack about 6 inches from the heat source; preheat broiler.
2. Place eggplant in a pan or baking sheet and poke a few holes all over it to vent steam. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes. Transfer to a cutting board until cool enough to handle.
3. Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is absorbed. Stir in feta, onion, bell pepper, chile pepper, basil, parsley, cayenne, and salt.
1. Preheat oven to 275 degrees. Butter a 9-inch springform pan.
2. Place butter and chocolate in large bowl. Microwave in 30-second increments, stirring each time, until melted; cool slightly. Whisk in yolks.
3. In another bowl, beat egg whites to soft peaks. Gradually add granulated sugar; beat until stiff and glossy. Whisk 1/2 of whites into chocolate mixture; gently fold mixture into remaining whites.
4. Pour into prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45 to 50 minutes. Cool completely on a wire rack. Serve dusted with confectioners' sugar, homemade whipped cream, and raspberry sauce.
1 pound fresh lump crabmeat
1 tablespoon butter
1 clove garlic, minced
1 scallion, finely chopped
2 tablespoons finely chopped bell pepper
3 tablespoons whipping cream
1 tablespoon dijon mustard
cayenne to taste
1 egg, beaten
1 teaspoon each minced fresh basil and parsley
1 cup fine dry bread crumbs
1/4 cup grated parmesan cheese
2 tablespoons each butter and vegetable oil
Flake the crab meat and remove bits of shell and cartilage. Melt 1 tablespoon butter in a large skillet. Add the garlic, scallion and red pepper. Saute for 2 minutes or until tender. Stir in the whipping cream, mustard, and cayenne. Remove from the heat. Let stand until slightly cool. Add the egg, basil, parsley, 1/2 cup of the bread crumbs and the crab meat and mix lightly. Shape into 16 patties 2 inches in diameter. Mix the remaining 1/2 cup bread crumbs and parmesan cheese in a shallow dish. Dredge the patties in the crumb mixture until coated. Place on a platter. Chill, covered, for 1 hour or longer. Melt 2 tablespoons butter and oil in a large skillet over medium heat. Add the patties and fry for 3 minutes on each side or until golden brown. Drain in paper towels. Serve with Lemon Dill Sauce.
Lemon Dill Sauce
3/4 cup mayonnaise
1/2 cup buttermilk
1 clove of garlic, minced
2 tablespoons chopped fresh dillweed
1 tablespoon chopped fresh parsley
1 tablespoon grated lemon peel
2 teaspoons fresh lemon juice
Blend the mayonnaise and buttermilk in a bowl until smooth. Add the garlic, dillweed, parsley, lemon peel and lemon juice and mix well. Chill, covered, in the refrigerator until mixture thickens.
1 pound fresh sausage
1, 8 oz cream cheese
2 pounds medium size button mushrooms
1. Wash mushrooms and remove stems.
2. Place mushrooms, hole side up, on baking pan. Brush mushrooms with olive oil and place in a 375-degree oven until tender and have produced some juice, about 5-10 minutes depending on size.
3. Meanwhile cook sausage in pan over medium high heat until cooked through. Stir often to separate sausage into fine crumbles. Drain any grease from sausage. Add cream cheese and stir together over heat until cheese is melted through and combined well with sausage.
4. Remove from heat and allow cooling. Using fingers or a spoon, stuff mushroom caps with sausage mixture. (Mushrooms can be made ahead to this point and refrigerated overnight and later cooked prior to serving).
5. Return stuffed mushrooms to oven and bake until sausage mixture is golden and heated through, about 15 minutes.
2 large golden beets
6 cups fresh mixed greens
1 cup crumbled soft fresh goat cheese
4 tbsp sliced shallots
1/2 cup walnuts or pecans, toasted or candied and chopped
1/3 cup unseasoned rice vinegar
1/3 cup chopped fresh mint
1/4 cup walnut oil or olive oil
1 1/2 teasp sugar
1/4 cup chopped fresh chives
1. Preheat oven to 350. Line rimmed baking sheet with foil. Place beets on sheet and sprinkle lightly with water. Cover tightly with foil. Bake until beets are tender when pierced with fork, about 1.5 to 2 hours. Cool on sheet. Peel beets and slice as thinly as possible. Place in plastic bag or covered dish and chill.
2. Whisk vinegar, mint, oil, and sugar in bowl. Season with salt and pepper.
3. On serving plate overlay beet slices placing greens in middle. sprinkled with shallots, goat cheese, nuts, salt and pepper. Drizzle vinaigrette over salad and sprinkle with chives.
1/2 pound dried black-eyed peas, rinsed and picked over
About 7 1/2 cups Rich Chicken Stock, divided (see below)
1/2 pound bacon, chopped
2 tablespoons minced shallots
1 tablespoon minced garlic
1 cup long grain white rice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped green onions (green parts only)
1. In a large saucepan, combine the black-eyed peas and 6 cups of the stock and bring to a boil. Reduce the heat to medium-low and simmer until tender, about 30 minutes. Drain in a colander set over a large bowl, reserving the cooking liquid.
2. In a medium heavy pot, cook the bacon over medium-high heat until brown and crisp, about 5 minutes. Add the shallots and garlic and cook, stirring, until fragrant, about 1 minute. Add the rice, salt, and pepper and cook, stirring, about 1 minute. Measure the reserved cooking liquid and add enough additional stock if necessary to make 2 cups, then add to the pot, stir well, and bring to a simmer. Cover, lower the heat to medium-low, and cook, without stirring, until the liquid is absorbed and the rice is tender, about 20 minutes.
3. Remove from the heat and let sit, covered, for 10 minutes. Fluff the rice with a fork, and add the black-eyed peas, stirring to mix. Garnish with the green onions and serve hot.
2. Spread the chicken bones evenly in a large roasting pan. Roast for 2 hours, stirring after 1 hour.
3. Remove from the oven and add the onions, carrots, celery, garlic, and tomato paste, stirring to mix. Roast for 45 minutes longer.
4. Transfer the hot vegetables and bones to a large heavy stockpot. Place the roasting pan over two burners on medium-high heat, add the wine, and stir with a wooden spoon to deglaze and dislodge any browned bits from the bottom of the pan. Pour the hot wine mixture into the stockpot. Add the parsley, thyme, bay leaves, peppercorns, and enough water to cover by 1 inch.
5. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, uncovered, for 4 hours, skimming frequently to remove the foam that forms on the surface.
6. Remove from the heat and strain through a fine-mesh strainer into a clean container, and let cool completely. The stock can be stored in the refrigerator for up to 3 days, or frozen in airtight containers for up to 2 months.
16 whole chicken wings
1/2 cup tabasco
1/2 cup fresh lemon juice
1/4 cup vegetable oil
2 tbsp worcestershire sauce
4 cloves garlic, minced
2 tsp salt
1 tsp black pepper
8 tbsp salted butter
1/2 cup tabasco
Maytag Blue Cheese Sauce
4 oz Maytag blue cheese
1 cup mayonnaise
1/2 cup sour cream
1 tbsp distilled white vinegar
1/4 cup minced onion
1/2 tsp black pepper coarse salt to taste
1. Rinse the chicken wings under cold running water. Cut the tips off and discard.
2. Make the marinade by whisking together the hot sauce, lemon juice, oil, worcestershire sauce, garlic, salt, and pepper. Pour over the wings and marinate in fridge for 4-6 hours or overnight, covered.
3. Make the mop sauce by melting the butter and stirring in the hot sauce.
4. Set up the grill for indirect grilling and preheat to medium. drain the marinade off the wings and discard. brush and oil the grill grate. place the wings in the center of the hot grate, over the drip pan and away from the heat, and cover the grill. Cook the wings until the skin is crisp and golden brown and the meat is cooked through 30 to 40 minutes. During the last 10 minutes, start basting the wings with some of the mop sauce. Serve with Maytag Blue Sauce.
4 racks baby back pork ribs
1 quart pineapple juice
1 bunch fresh cilantro, coarsely chopped
4-8 jalapeno peppers, thinly sliced
2 cups pineapple juice
1/2 cup rice vinegar or cider vinegar
3 tbsp brown sugar
3 tbsp butter
1/2 tsp black pepper
Dry Jerk Seasoning
3 tbsp dark brown sugar
1 1/2 tbsp coarse salt
1 1/2 tbsp ground coriander
1 1/2 tsp black pepper
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp dried thyme
1 1/2 tsp ground allspice
1 tsp ground cinnamon
1/2 to 1 tsp habanero chile powder or cayenne pepper
Pineapple BBQ Sauce
2 cups pineapple juice
1 to 2 jalapeno peppers, seeded and minced
2 tbsp chopped fresh cilantro
1 tbsp minced peeled fresh ginger
3/4 cup ketchup
3 tbsp cider vinegar
2 tbsp worcestershire sauce
2 tbsp brown sugar
1 tbsp soy sauce
coarse salt and black pepper
1. remove the thin, papery membrane from the back of the ribs. place ribs in roasting pan. pour the pineapple juice over and add the cilantro and jalapenos. marinate in fridge, covered, for 2 to 3 hours.
2. make the glaze: place the ingredients in a heavy saucepan over high heat and bring to a boil. let the glaze boil until syrupy and reduced to about 1 cup, 10 to 15 min, stirring occasionally with a wooden spoon. set the glaze aside.
3. make the jerk seasoning: mix all ingredients together. will keep for 6 months.
4. drain the marinade off the ribs and discard. blot the ribs dry with paper towels, then sprinkle the jerk seasoning all over them on both sides, patting it onto the meat.
5. setup the grill for indirect grilling and preheat to medium. when ready to cook, place the ribs on a rib rack, in the center of the hot grate, over the drip pan and away from the heat. cover the grill and cook the ribs until tender, 1 1/4 to 1 1/2 hours. when the ribs are done, they'll by handsomely browned and the meat will have shrunk back about 1/4 inch from the ends of the bones. after 45 minutes brush the ribs with the glaze and brush them two or three more times before serving.
6. while cooking, prepare the bbq sauce: place the pineapple juice, jalapenos, cilantro, and ginger in a saucepan over high heat and bring to a boil. let boil until the liquid is reduced by half. add the ketchup, vinegar, worcestershire, brown sugar, and soy sauce to the pan and stir. let the sauce simmer until richly flavored and slightly thickened about 10 minutes. season to taste with salt and pepper.
4 tablespoons unsalted butter
8 small leeks (about 2 pounds), white and tender green parts only, cut into 1/3-inch rings (leeks are very dirty so make sure to rinse, then cut, rinse, and quite possibly rinse again and drain in colander)
1 pound fresh goat cheese, at room temperature
1/2 pound cream cheese, at room temperature
Salt and freshly ground pepper
2 tablespoons snipped chives
Flatbreads, pita crisps, crackers, crusty bread or raw vegetables, for serving
Melt the butter in a large, deep skillet. Add the leeks and stir to coat with butter. Cover and cook over high heat just until beginning to soften, about 3 minutes. Uncover and cook over moderate heat, stirring frequently, until tender and lightly browned in spots, about 8 minutes longer. Remove from the heat. Stir in the goat cheese and cream cheese until melted and season with salt and pepper. Transfer to a shallow dish, sprinkle with the chives and serve with flat breads.
The dip can be refrigerated overnight and reheated in a 325 oven for 15 to 20 minutes, until hot.
2 2/3 cups flour
1/2 teaspoon salt
1/2 tablespoon sugar
4 ounces chilled unsalted butter, cut into pieces
4 ounces chilled vegetable shortening, cut into pieces
Approximately 1/4-1/2 cup cold water, or as needed
2 pints fresh blueberries
1 pound fresh, ripe, but firm peaches, blanched, peeled, and sliced 1/2 inch thick (approximately 2 cups)
1/4 cup sugar, or to taste
6 tablespoons flour
zest of 1 orange, grated
juice of 1 orange
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 egg yolk
1 teaspoon water
1. Place the flour, salt, and sugar in the bowl of a food processor with a steel blade. Pulse to combine.
2. Add the chilled butter and shortening; pulse until the fat is evenly cut in and the mixture resembles coarse cornmeal. Remove to a mixing bowl.
3. Working quickly, gradually add cold water while tossing and stirring the dough with a fork until is just begins to come together. Divide the dough into two even portions, flatten into rounds, wrap in plastic, and chill for several hours or overnight.
4. Preheat oven to 400 degrees.
5. Combine the egg yolk and water to make a glaze for the top crust. Reserve.
6. Combine all of the filling ingredients and toss gently to mix well.
7. Working quickly, roll out the bottom crust approximately 1/4 inch thick and fit into a 9-inch glass pie pan.
8. Place the fruit into the crust, mounding slightly in the center.
9. Roll out the top crust.
10. Trim excess overhang from the bottom crust and brush the remaining edges lightly with water. Cover the filling with the top crust. Fold the edges of the top crust under the pie, pressing well to seal. Scallop the edges of the crust. Brush the crust with the egg wash glaze. Cut steam vents in the top crust.
11. Place the pie on a baking sheet or piece of foil to catch possible juice spills.
12. Bake at 400 for approximately 30 minutes. Reduce the oven setting to 375 and bake for an additional 20 to 30 minutes, until the juices are bubbling and the crust is golden brown.
2- 16 oz. Frozen Mixed Vegetables
2 cans of 10 oz. Cream of Mushroom Soup
1 medium Diced Onion
12 oz Shredded Cheddar Cheese
2 stacks Ritz Cracker, crumbled
3/4 cup Butter, Melted
1. Cook mixed vegetables in boiling water according to package directions. Drain and mix with cream of mushrooom soup, a touch of milk to slightly thin soup, onion, & cheddar cheese.
2. Pour mixture into a greased 3 quart casserole dish. Prepare topping by mixing butter and ritz crackers together. Place crumbled crackers on top of vegetable mixture.
3. Bake at 350 degrees for 30 minutes or until bubbly and golden brown.
Serves 12-16 servings.
2 cups sugar
1 1/4 cups vegetable oil
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 1/2 cups self rising flour
2 cups grated carrots
1 stick butter
8 oz cream cheese
1 box powdered sugar
1 teaspoon vanilla
1 tablespoon milk
1 cup chopped pecans
1. Preheat oven to 350 degrees. Spray 3, 9 inch round cake pans with baking spray and line with wax paper.
2. Mix together all ingredients EXCEPT carrots & flour. Combine well and add flour. Fold in carrots and pour into prepared pans. Bake at 350 until done, about 25-30 minutes or until a cake tester comes out clean.
3. Meanwhile prepare icing. Melt together butter and cream cheese in microwave (just until butter is melted and cream cheese is softened). Whisk together to combine and add box of powdered sugar a bit at a time (mixture will be lumpy - keeping mixing). Add vanilla, milk, and then fold in pecans. Icing should be smooth and ready for cake.
4. Remove cakes from oven. Flip cakes out after 10 minutes and allow to cool completely. Start assembling cake by spreading a bit of your icing on cake plate and then top with first layer. Spread with icing and continue until completely iced. Enjoy!
5-6 lbs stew beef
vegetable oil for browning beef, enough to coat the bottom of pot and meat
2 cans butter beans or froz
2 cans whole kernel corn or froz
2 cans string beans or froz
2 cans okra or froz
2 cans garden peas or froz
2 cans of stewed or peeled whole tomatoes, slightly chopped
6 medium red potatoes, peeled and cubed
1 small cabbage, shredded
salt & pepper
1. Brown meat in oil over medium high heat and season with salt & pepper. After it is browned, add water to cover meat and cook until tender, about 1 1/2 hours.
2. Add drained vegetables and tomatoes and simmer for nearly an hour. Add potatoes and simmer for about 30 minutes or until almost tender. Add shredded cabbage and simmer until tender, about 15 minutes or so.
***My mother puts her stew on in the morning and lets it cook slow and all day. Makes a better soup. She does the same thing with her most delicious homemade spaghetti sauce.
1 12- 14 pound uncooked country ham
3-4 cups of water
French's yellow mustard
1. Cut hock off country ham and soak ham overnight in water if desired. It may be desired if ham is an older ham.
2. Put ham in tin foil, fat side up, and gather foil up around sides. Pour the 3-4 cups of water in the foil and seal the foil around the ham.
3. Bake at 350 degrees for 20 minutes per pound. For a 14 pound ham, cook for 4 1/2 hours.
4. Remove the ham from the oven, discarding aluminum foil. Let the ham cool enough to handle with your hands. Peel off the fat/skin and coat the ham in the yellow mustard. Rub brown sugar all over the ham coating well.
5. Put in a dish or baking pan and return to a 400-degree oven until the brown sugar bubbles and caramelizes on the ham. Continuously watch the ham so as the sugar does not burn.
Remove from oven, let cool, and slice in thin pieces.
1 package Duncan Hines Butter Golden Recipe cake mix
1 package (3 oz) vanilla instant pudding mix
1/4 cup Bacardi light rum
1/3 cup water
1/3 cup all vegetable cooking oil
4 large eggs
1/3 cup chopped pecans
1 stick of butter
1 cup sugar
1/4 cup water
1/4 cup rum
1. Grease and flour a bundt or tube pan. Preheat oven to 325 degrees.
2. In a large electric mixing bowl add the cake and pudding mixes, add rum, water, oil and eggs. Mix for 2 minutes; fold in the chopped nuts.
3. Pour in prepared pan and bake at 325 degrees for 50 to 60 minutes or until a toothpick comes out clean when inserted into the cake€s middle.
4. Meanwhile prepare glaze by adding all ingredients to a saucepan and bring to a boil for 2-3 minutes.
5. Pour on the hot glaze and leave in the pan several hours to soak up glaze.
6. Remove and serve.
In memory of Jane Rasberry this recipe was found in an old 1985 Southern Living cookbook and it truly lives up to glorious memories of the old days and enjoying grandma's lemon jelly cake. Southern Living terms the cake "Old-Fashioned Lemon Layer Cake."
1 cup plus 2 tbsp butter, softened
2 1/4 cups sugar
6 eggs, separated
3 1/4 cups all-purpose flour
1 tbsp baking powder
1/8 teasp salt
1 cup plus 2 tbsp milk
3/4 teasp grated lemon rind
1 3/4 teasp lemon juice
2 1/4 cups sugar
1/4 cup plus 1 1/2 tbsp all-purpose flour
2 tbsp grated lemon rind
1/2 cup lemon juice
1 egg, beaten
2 tbsp butter
1. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating well after each addition.
2. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in lemon rind and juice. Beat egg whites (at room temp) until stiff peaks form; fold into batter.
3. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove layers; cool completely.
4. While cake is baking, prepare lemon filling by combining all ingredients except butter in a heavy saucepan; cook over medium heat stirring constantly until smooth and thickened. Remove from heat. Add butter; stir until melted. Cool and then chill in refrigerator.
5. Split each layer in half horizontally and spread lemon filling between layers and on top. Garnish with lemon rind or lemon twist if desired.
1 large cucumber or 4 small cukes peeled and thinly sliced
1/2 teasp fine salt
1 small shallot minced
1 tbsp apple cider or rice wine vinegar or white wine vinegar
2 tbsp olive oil
1 tbsp thinly sliced mint
1 tbsp thinly sliced basil
1/4 teasp ground black pepper
1. spread cukes and sprinkle with salt and wait 20-25 minutes. place paper towels over cukes and pat to dry.
2. in a large bowl toss cucumbers, shallots, vinegar, olive oil, mint, and basil.
2 sticks of butter, softened
1 1/2 cups sugar
3 large eggs, room temperature
1 - 16 oz can of crushed, chunk, OR tidbit pineapple (drained)
1 roll of ritz crackers, crushed
Cream together sugar and butter. Add 1 egg at a time and mix. Add pineapple mixing well. Pour mixture into a greased casserole dish and sprinkle crushed ritz cracker on top. Bake at 350 degrees for about 40-45 minutes or until topping is golden brown and casserole is firm.
5 lbs red potatoes, washed & cubed with skin on
1/2 quart mayonnaise, add more if prefer looser texture
1/2 cup sugar, add more if necessary
dill to taste
1. Cook red potatoes in boiling water until tender. Immediately remove and drain. Let completely cool.
2. Once potatoes are cool, add remaining ingredients and blend well. Chill several hours or overnight.
4 - 8 oz fish fillets such as red snapper
8 oz creme fraiche
3 tbsp dijon mustard
1 tbsp whole grain dijon mustard
2 tbsp minced shallots
2 teasp drained capers
1. Preheat oven to 425 degrees.
2. Line a sheet with parchment paper or ovenproof baking dish. Place fish skin side down and sprinkle with a generous helping of salt and pepper.
4. Spoon sauce evenly over fish completely covering.
5. Bake 10 - 15 minutes until barely done (fish will flake easily).
3/4 cup olive oil
1/4 cup balsamic vinegar
2 garlic cloves, minced
2 tbsp sugar
2 tbsp dijon mustard
1. mix ingredients together, whisking well until thick and oil is fully incorporated.
1 1/2 cups clamato juice
1/4 cup ketchup
1/4 cup fresh lime juice
1 teasp tabasco
1 teasp salt
1/2 cup finely chopped white onion
1/4 cup chopped cilantro (additional cilantro for garnish if prefer)
1 avocado, peeled and diced
1/2 pound shrimp, preferably 30 count or smaller, peeled/deveined, and steamed or boiled with old bay until done
1/2 pound lump crab
Combine all ingredients except shrimp & crab and chill overnight. When ready to serve add shrimp and ladle into stemmed glass and top with a lump of crab. Add cilantro for garnish.
1 lb. jumbo lump or backfin crab meat
2 slices white bread
1 tbsp. mayonnaise (light or regular)
1 tbsp. Dijon mustard
2 tsp. Old Bay seasonings
1 tbsp. snipped parsley (optional)
1 egg (or substitute for special diets)
tartar sauce or cocktail sauce
Beat the egg in a bowl. Trim the crusts from the bread and break the slices into small pieces. Add these pieces to the egg. Mix in the mayonnaise, Dijon mustard, Old Bay seasoning and parsley, and beat well.
Place the crabmeat in a bowl and pour the egg mixture over the top. Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat.
Form the cakes by hand into patties about 3 inches around and 3/4-inch thick. Shape should be like a cookie, not like a meatball or golf ball. Place the cakes in the refrigerator for at least 45 minutes before cooking. This is very important so the cakes don't fall apart.
Broil the Crab Cakes:
Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4 to 5 minutes on each side.
Heat a small amount of butter or olive oil in a skillet and saut€ the cakes, turning several times, until golden brown or about 8 minutes total cooking time.
Serve at once with tartar sauce, mustard, or cocktail sauce on the side.
Serves 6 people
4 tablespoons unsalted butter, divided
1 pound medium shrimp (35 to 40 count per pound), peeled and deveined
2 tablespoons all-purpose flour
2 cups half and half
2 large egg yolks
3 tablespoons dry sherry
1/8 teaspoon grated nutmeg
1 teaspoon salt
freshly ground black pepper to taste
1. Melt 2 tablespoons butter in a medium skillet over medium heat. Add the shrimp and cook, stirring often, until pink and firm, about 3 minutes. Cover the skillet to keep the shrimp warm and set it aside while you prepare the sauce.
2. Melt 2 tablespoons butter in a large heavy saucepan over medium heat. Add the flour and whisk until it is completely incorporated. Continue to cook and whisk for 2 minutes, instantly lowering the heat to low if the mixture starts to brown, or simply removing the pan from the heat.
3. Reduce the heat to low and slowly whisk in the half and half. Cook, whisking constantly, until the sauce is thickened and smooth, about 3 minutes. Reduce the heat so that the sauce barely bubbles.
4. Place the egg yolks in a medium bowl and beat them lightly with a fork or a small whisk. Slowly beat 2 tablespoons of the hot cream sauce into the eggs. Whisking constantly, add the warmed egg yolks back into the pan of sauce, making sure the sauce does not come back to a boil. Quickly whisk in the sherry, nutmeg, salt, and pepper.
5. Add the shrimp to the sauce and heat, without boiling, until they are warmed through. Serve immediately over rice or wide egg noodles.
Makes 4 servings
1 teasp shrimp boil
1 1/2 lb small shrimp, peeled, deveined, and tails removed
1/2 to 3/4 cup mayonnaise
3/4 cup chopped celery
1 tablespoon fresh lemon juice
1 garlic clove minced
1/2 teasp salt
2 tablesp finely chopped onion
1/4 teasp freshly ground pepper
3 tablespoons salted butter
4 hot dog buns
1. Bring 1 qt water and shrimp spice to boil. Add shrimp and cook for 1 minute. Turn off heat and allow shrimp to sit in water for 3-4 minutes or until fully cooked.
2. Drain well and place in clean dry towel allowing to completely dry in refrigerator for several hours.
3. In bowl, combine dry shrimp, mayo, celery, lemon juice, garlic, salt, onion, and pepper. Mix thoroughly and refrigerate until ready to serve.
4. Butter the buns and place on grill or under broiler until lightly toasted. Fill with cold shrimp salad and serve.
1 - 1 lb box brown sugar
1 stick butter, melted
1 tsp vanilla
2 cups self rising flour
1 cup chopped pecans
1. Mix all ingredients and bake at 325 degrees for 30-40 minutes until toothpick test is clean.
1, 8 oz cream cheese, softened
3 sticks butter, softened
3 cups granulated sugar
6 eggs, room temperature
1 teaspoon pure vanilla
1 teaspoon pure almond extract
3 cups cake flour, sifted once after measuring
pinch of salt
1, 8 oz cream cheese
1 stick butter
1 box confectioners sugar
1 tablespoon vanilla
1 tablespoon milk
1 cup chopped pecans
1. Mix cream cheese and butter in mixer at low speed scraping down wallsof bowl once. Add sugar and beat on low until fluffy and blended well. Scrape bowl once again. Add eggs one at a time until incorporated. Add vanilla and almond and incorporate well.
2. Add the salt to the cake flour and then spoon the mixture into the mixing bowl little by little incorporating after each addition.
3. Pour into a greased and floured bundt pan or layer cake pans and bake in a preheated oven at 350 degrees. A bundt cake averages 1 hour and 20 minutes cooking time. Test with your cake tester to make sure tester comes out clean. Let stand in pan for 10 minutes on wire rack, then remove and finish cooling on wire rack.
4. Meanwhile prepare icing by placing cream cheese and butter in a microwaveable dish and microwave until can mix together well. Mixture will be a bit lumpy. Add confectioners sugar a bit at a time until mixed well. Add vanilla and milk and whisk until completely combined and smooth. Stir in pecans. Spread on cooled cake.
1. Combine Cajun seasoning, Italian seasoning, and paprika. Toss together mixture with shrimp. Set aside.
2. In skillet, melt butter over medium heat; add garlic and saute one minute. Add shrimp, € cup broth, Worcestershire sauce, and hot sauce. Cook for 5 minutes or just until shrimp turn pink. Remove shrimp with slotted spoon, reserving broth mixture in skillet. Set shrimp aside.
3. Whisk together remaining 1/4 cup chicken broth and flour until blended; whisk mixture into broth mixture in skillet and cook, whisking constantly 2-3 minutes or until thickened. Add shrimp and cook one minute.
4. Meanwhile, bring half and half, water, and salt to boil in heavy large saucepan. Gradually whisk in instant grits.
5. Reduce heat to medium-low, cover, and cook until mixture thickens, stirring occasionally, about 6 minutes.
6. Add Monterey Jack cheese and stir until melted and smooth. Season grits to taste with salt and pepper.
7. Serve shrimp over creamy grits.
2 cups summer squash, grated
4 tablespoons onion, grated
1 teaspoon salt
few grains pepper (more if you like)
2 teaspoons sugar
6 tablespoons flour
2 teaspoons butter or margarine, melted
Combine first 6 ingredients. Beat eggs and add to squash mixture, then add melted butter. Drop by tablespoons on oiled griddle. Turn to cook on both sides. Serve immediately.
2 cups all purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
dash of freshly grated nutmeg
1/4 cup butter
1/4 cup milk
2 eggs, separated
2 pints fresh strawberries, stemmed and sliced
1 cup whipping cream, whipped and sweetened with powdered sugar
1. Whip chilled whipping cream with chilled beaters in a chilled bowl. Sweeten with desired amount of powdered sugar. Set aside in refrigerator.
2. Preheat oven to 450 degrees.
3. Spray baking sheet with vegetable cooking spray. Sift flour, sugar, baking powder, salt, and nutmeg into large bowl. Cut in butter until mixture resembles coarse meal.
4. In another bowl, blend milk and egg yolks with fork; stir into flour mixture making a soft dough.
5. Divide dough into 6 portions; form into balls (use extra flour to pat on hands if dough is sticky).
6. Pat balls out on baking sheet to 3-inch circles, spacing apart. Brush cakes with egg whites. Sprinkle with sugar.
7. Bake 10 to 12 minutes or until golden and springy to the touch. Remove to rack; cool.
8. Sweeten strawberries to taste.
9. Halve cakes horizontally. On plate, begin layering with bottom of shortcake, then strawberries, then fresh whipped cream. Layer again with top of shortcake, strawberries, & whipped cream. Garnish with sprig of fresh lavender.
Makes 6 servings
2 tbsp unsalted butter
1/3 cup chopped shallots
2 minced garlic cloves
2 1/2 cups vegetable stock
3 tbsp raw long grain white rice
1/2 teasp kosher salt
1 can (28 oz) crushed plum tomatoes with juice
1 tbsp chiffonade of fresh basil leaves
1 cup heavy cream
1/4 teasp kosher salt
1/8 teasp white pepper
3 drops red hot pepper sauce
1. In a large saucepan over medium low heat, melt butter. Add shallots, garlic and cook, stirring, until softened, about 3 minutes.
2. Add vegetable stock, white rice, 1/2 teaspoon salt and bring to a boil. Reduce the heat to low, cover, and cook until the rice is soft, 20-25 minutes.
3. Add 1 can plum tomatoes with juice and basil. Cover and simmer for 10 minutes. Let the mixture cool to lukewarm. Puree until smooth, then push the mixture through a sieve with the back of a ladle and return to the saucepan over low heat. Whisk in heavy cream, salt, white pepper, and hot pepper sauce and reheat gently. Adjust seasonings and serve right away.