The BluesGal's Kitchen

The WorldWide Food Page

Everybody gets hungry, right? Send in instructions for that favorite food with all the tricks that your moms and grannys passed down. Here's the address..The BluesGals' Kitchen,it'll come to me here and I'll forward it to the cooks for screening.



The Menu



Ways to Fix a Chicken,Pork,Beef,etc.




Ways to Cook a Fish




Good Stuff Made From Beans, Corn, and Flour




HOT STUFF





D'ZERTS




MZ BETTYE'S BISCUITS


2 cups White Lily Unbleached Self-Rising Flour
1/4 cup shortening
2/3 to 3/4 cup milk or buttermilk
Preheat oven to 500 degrees. Measure flour into bowl (by spooning into measuring cup and leveling off). Cut in shortening until mixture resembles coarse crumbs. Blend in just enough milk with fork until dough leaves sides of bowl. (Too much milk makes dough too sticky to handle; not enough makes biscuits dry.) Knead gently on lightly floured surface 2 to 3 strokes. Roll dough about 1/2 -inch thick. Cut WITHOUT twisting cutter. Bake on ungreased cookie sheet (1 inch apart for crusty biscuits; almost touching for soft sides) for 8 to 10 minutes. Serve at once. Makes a dozen 2-inch biscuits. Note: For tender biscuits, handle dough gently and use as little extra flour as possible for kneading and rolling. From Mz.Bettye Beard of Hernando, MS.

BLACKOAK'S CANNED PEACH COBBLER


1 cup sugar
1cup milk
1 cup self rising flour, or all purpose flour
w/one tsp baking powder
1/4 or so stick of butter
1 can of peaches w/syrup, light or heavy-I like heavy, about 16 oz.
Dip the peaches out onto a plate, and slice them thin.
Mix the above, pour in the peaches/syrup.
Put on the middle shelf of a preheated oven @375 Check on it in 30 minutes. If it's not ready, it will be within 10 minutes. The crust will magically rise to the top.
Don't forget to buy some ice cream. sent in by Blackoak Ronnie

CHICKENFRIED ANYTHING

No ham or turkey for this okie-illini fambly. Jest chicken fried pork cutlets, mashed potatos & gravy, lettuce wedges w/ blue cheese dressing, and rhubarb pie/Everybody always wants to know how come their fried whateversstick to the meat pan instead of the meat. Here's the SECRET.

First- take your pounded steak/pork cutlets and salt & pepper both sides then set aside

Heat your oven to 250 degrees and set a wire rack over a cookie sheet or similar pan.

Take oNE SLEEVE OR 48 saltine crackers smashed to dust.
add
1 cup unbleached flour
1 teaspoon coarse Kosher salt
1 teaspoon Fresh ground pepper
1/2 teaspoon baking powder
1/2 teaspoon cayenne pepper (not as hot as it sounds so even wussy types can consume)
mix dry ingredients.
beat 2 eggs, add 3/4 c milk

Heat reg NOT nonstick fry pan w/ 1 c peanut or other oil - hot but not smoking hot.

dredge meat in cracker mixture, then milk/egg,then again in cracker mixture. Fry 2-3 minutes than turn and fry same again or until golden. Put fried pieces or rack in oven to keep warm while everything else is cooking. Save cooked bits and 1 - 2 tablespoons of oil. COOK but don't brown 1/4 cup flour in drippings, then add 1 t salt and pepper. Add about 4 cups of milk, stirring constantly until thickened. this isyour pure southern gravy. Sent in by Ceedalee

OKIE STYLE BLACK EYED PEAS

sent in by C-Dale Sue
Gotta have 'em for good luck. Here's my Old Okie recipe:

1 tablespoon olive oil
1 cup onion, chopped
1/2 cup chopped celery
1 bay leaf
1 teaspoon fresh or dried thyme leaves
1 tablespoon chopped garlic
1/2 teaspoon Kosher salt (more can be added after the peas are done)
1 big teaspoon fresh ground black pepper (the pre-ground stuff is full of rat hairs, etc.)
1/4 teaspoon cayenne pepper
2 or 3 splirts of Tabasco sauce
1 pound black-eyed peas, soaked overnight and rinsed
2 or 3 medium ham hocks
1 quart chicken stock
hot peppers in vinegar to taste


Saute onion and celery in the olive oil until clear but not browned. Add bay leaf and thyme and lightly saute. Add garlic and cook maybe 10 seconds. It gets bitter fast.
Add the soaked peas and stir for a minute or two on low heat -- just enough to coat the peas with the spice mixture. Add the salt, pepper, cayenne, and Tobasco.
Put in the ham hocks, cover with chicken stock and quickly bring to a boil. Reduce heat to a simmer and cover. I cook mine 1 hr more than it takes the skins to separate from the peas and float to the top, or 2 2/12 - 3 hours.

When peas are fully cooked, take out the ham hocks and remove the skin, bones, and any white fat. Then put meat back into pot.
If it's too thick (like paste) add 1/2 cups of chicken broth until it looks right...Stew, not soup. Cook for another 10 minutes.

Serve with vinegar pepper sauce.

We never eat peas with corn bread. It's always big homemade white rolls. The frozen kind aren't bad. When I do fix cornbread,it's made with white cornmeal, no sugar.
For greens, we like fresh spinach with a little olive oil/vinegar on top.

MRS. HARVEY'S WHITE FRUIT CAKE from The BluesLady


The BluesLady sent this in and swears it ain't like the other fruitcakes that you use fer doorstops! Try one and see. ~regards, Tweed She writes... This is an old Florida recipe that was handed to me by my S.O.'s Aunt Gladys. It is actually very good and not gross like all other fruit cakes. It is not cheap to make, but it's really a good holiday treat.
Sent in from Deb the BluesLady
MRS. HARVEY'S WHITE FRUIT CAKE
Chop the nuts and the fruit into medium-sized pieces and dredge with 1/4 cup flour.
Good Fruit CakeIn a large bowl, cream together the butter and sugar until they are light and fluffy. Add well-beaten eggs and blend well.
In a small bowl, sift the remaining flour and baking powder together. Fold this mixture into the egg and butter mixture, and mix in the vanilla and lemon extract.
Blend in fruits and nuts.
Grease pan and line the pan(s) with parchment, foil or waxed paper.
Pour the batter into prepared pan(s). Place in a cold oven and bake at 250 degrees for 1 to 3 hours (the baking time varies with the size of the pan). Two 9-by-5-by-3-inch loaf pans take 2.5 hours

STERNOGAL GUMBO


Deb, the BluesLady sent this one in and recommends that this dish be served with any or all of the following artists playing in the background. Dr. John, Professor Long Hair, Irma Thomas, Katie Webster, Steve Riley and the Mamou Playboys, Beausoleil, Double Clutch, Buckwheat Zydeco. GUMBO
Ingredients:
MAKE SOME ROUX
Making roux takes a little practice to get it right. If dark specks appear, or if you smell something burning, you need to throw out the whole mess out and start over. Nothing is ever done in a hurry when cooking Cajun style. Be ready to spend about an hour making a nice dark roux. Your patience will pay off when you sit down to enjoy this feast.

Heat the fat, oil or butter over medium to medium-high heat before adding the flour. Stir in the flour, and keep stirring for 30-60 minutes. Be very careful, hot roux can really burn you badly if you splash it on yourself. I use a long handled wooden spoon. Wood spoons seem to work best, and the long handle helps keep me away from the molten hot roux.

NOW MAKE THE GUMBO
Slowly add the chicken stock to the roux, stirring continuously until all the liquid is blended with the roux. Add onions, chopped tomatoes, chopped parsley and bell pepper. Cook and stir occasionally. Add Chicken and andouille sausage. Cook and stir some more. Add hot sauce, salt and pepper. Cook and stir until chicken is tender then add frozen okra. Start rice cooking in a separate pot. When rice is done, cover and set aside. Add shrimp to the gumbo, cook 3- 5 minutes and serve with rice.
oooEEEE Chere, won't that go good wid some cornbread or hot biscuits!

JOHNNY LOWEBOW'S HOT WATER CORNBREAD


Hot Water Cornbread the Recipe
I never quite make it thru the whole thing on my Recordings. 3 cups white Corn Meal, Skalding water to taste. 1 teaspoon salt. 1/4 cup milk or Buttermilk. Enough Olive oil to coat a Iron skillet. Baking Powder or soda. Cracklins optional. Put the Meal and salt in a large mixing bowl. Scald the meal with hot water untill about the texture of Playdough make sure it all get hot. Put 1 tablespoon of baking powder in the milk( Make sure ther is no Aluminum in it Rumsfield is good) Add the Milk to the Meal mixture mix well. At this point you can add cracklins ( Vegetarians can get soy cracklin supstitue or fresh herbs, onions whatever). Make little cakes with your palm and coat both sides in the oil from the pan. When you're about out of space make a big one from whats left over,( Thats your pot licker bread) Cook in a very hot oven 400 or so for about 10 minutes and turn when the bottom browns. Bake for another ten minutes or so. If you get it too wet it turns to spoon bread spoon it in the pan instead of making paddys. The wetter batter can be used for hushpuppies by frying on the top of the stove in Peanut oil. It's also good for hilbilly Tempura Split a mini eggplant, Okra, squash whatever soft vegi you hae in quarters and stuff the batter in then fry. My grand ma used crico but I think it killed Granpa. She used clabber girl but I nixed it for the non Aluminum brand. It's great with a dab of Butter hot out the oven.
From Memphis' MasterBuilder of Cigar Box Guitars, John Lowe/March,2006

SCONES
The Blueslady lived in England for almost a year...So for you Britts, and other civilized types, I have a pot of Earl Grey and some scones made from the recipe Miss. Siblie gave me when I visited her in Devon. Here's the basic recipe, add currents, dried cherries, or what ever you like. Best enjoyed with a dollop of "clotted"(Devonshire)cream!
2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup chilled, unsalted butter
1 egg, beaten
1 teaspoon vanilla
1/2 cup heavy whipping cream
In a large bowl, combine flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender. The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir until just combined. Do not over mix this mixture.
Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is 7 inches round and about 11/2 inches thick. Cut this circle into 8 triangular sections. Place the scones on a parchment paper lined baking sheet. Make a mixture of one well-beaten egg with 1 tablespoon heavy cream. Brush the scones with this mixture.
Bake at 375 degrees for approximately 15 minutes or until lightly browned.
from the BluesLadyship, Oct.2001

BLUESLADY'S MADDOG CHILI


2 tbs. Veg. Oil
2-1/2 to 3 lb. beef round steak, cut into 1/2" pieces
3 Cloves garlic, finely chopped
2 Med. Onions, chopped
6 tsp. red chili powder
2 cans of beer
40 dried hot chili peppers -or- 1/4 cup crushed red pepper,
3 dried ancho peppers, seeded, cut into 1" pieces
2 teaspoons fresh chopped oregano
1 1/2 teaspoon ground cumin
2 16 oz. Cans of stewed tomatoes (diced)
Salt to taste
Put a CD or record on of your favorite Texas Blues artist(s) Lightnin' Hopkins, Albert Collins, Johnny Copeland, Johnny Winter...to put you in the mood... Combine the meat, onions and garlic in a skillet and saute until the meat is lightly browned. Put this mixture to a large pot, add the remaining ingredients, and bring to a boil. Reduce the heat and simmer for 1 hour. Stir frequently while it cooks, add a little more beer if it gets too thick.

DEB'S ZUCCINI BREAD


3 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla
2 cups shredded zucchini
1 cup pecans (or walnuts)
Combine first 5 ingredients; set aside. Combine eggs, sugar, oil and vanilla in a large bowl, beat at medium speed with electric mixer until well blended. Stir in zucchini and pecans. Add dry ingredients stirring just until moistened.

Spoon into 8 greased and floured* 4x7x2-inch mini loaf pans. Bake at 350^ for 30-40 minutes or until a tooth pick inserted in center comes out clean. cool for 5 minutes before removing from pans.

*Blues Lady Tip: I like to dust my loaf pans with powdered sugar instead of flour, this trick works good with most any cake, and tastes much better than flour.
from the BluesLady,10.05.01

SWEET AND SPICY STUFFED GAME HENS(or Quail,if you got 'em)


1 package wild rice/long grain rice mix with seasonings ( I use Uncle Ben's)
Salt and Pepper
1 Onion, Chopped
Grated Rind and Juice of 1 Orange
4x 1-Pound Cornish Game Hens
4 Tablespoons Butter, Melted
4 Tablespoons Honey
1/2 Teaspoon Turmeric
1 Teaspoon Ground (or Fresh) Ginger
2 Teaspoons Ground Coriander
6 Tablespoons Slivered Almonds.


Add The chopped onion to the wild rice/long grain rice mix and cook according to package directions.
Add the grated orange rind.
Spoon the rice into the body cavities of the game hens and place them in a casserole dish. Mix the honey, butter turmeric, ginger and coriander in a small bowl.
Brush the mixture all over the game hens.
Cover and cook at 350 for 45 minutes.
Sprinkle the birds with almonds, cover and cook for another 25-30 minutes (until done) remove cover and cook additional 5 minutes or so, to brown.
from the BluesLady

LEMON/ROSEMARY ROAST CHICKEN


This recipe looks fancy and up town, but it's simple and easy to make.
In our family one large Roasting Chicken serves 6.

1 large whole fryer
2 tbs olive or canola oil
1/8 tsp white sugar
4 sprigs rosemary broken into 1 inch lengths
1 lemon, scrubbed and sliced thinly
1 lemon chopped into quarters
2 garlic cloves cut into slivers
1 1/2 cups dry white wine or white vermouth (I prefer vermouth)
Preheat oven at 375F
Wash chicken inside and out and pat dry. Massage oil into the whole chicken for at least a minute. Sprinkle the sugar evenly over the bird and massage for another minute. Pull skin up lightly and shove rosemary sprigs, lemon slices and garlic slivers evenly under the skin, working them under the breast, legs, thighs and back. Save 3-4 slices lemon. Shove the quartered lemon pieces into the chicken cavity, rubbing the cut sides around as they go in. Put garnished chicken in roasting pan rack breast side up. Pour the wine or vermouth into the pan and float the extra lemon slices in it. Bake until breast is browned, basting often for about 1/2 hour. Carefully turn chicken breast side down on rack. Continue cooking and basting until backside is browned. Turn breast side up, continue basting until chicken is thoroughly cooked (at least another half hour.) If at any time the wine cooks off, add more. Chicken is done when leg and thigh are separated slightly, the juices are clear. Rest 10 minutes and carve, discarding the lemon and rosemary before serving. I serve this dish with oiled roasted yukon gold or red potatoes. It's tangy, and juicy and most of all, simple to make.

LINGUINI WITH CLAM SAUCE


This is really easy to make and tastes elegant. As BluesGal Shell says, "Sal, this one is a real keeper."
Serves 4-6

2 Cans cooked Baby Clams, Juice Included
1/2 Stick (or 1/4 cup) Butter or Margarine
1/4 Cup Olive or Canola or other Veg. Oil
1 1/4 Cups White Wine or White Vermouth
1-2 Tsp Minced Garlic (I like a lot of Garlic)
1 Onion, thinly sliced
12 Button Mushrooms, sliced
1 1/2 Cups Parmesan Cheese, grated (or you can use the packaged, more powdery kind.)
A few sprigs of Parsley for garnish (optional)
2 Cloves Garlic, sliced thinly
1 Tbs Veg Oil
1 Lb. Linguini fresh or dried (or any pasta you like)
Put a large pot of water on to boil, adding oil and garlic cloves. Bring to Boil. While water is heating, melt butter and oil in a large frying pan (I use cast iron.) Sautee onions, mushrooms and garlic until soft. Add clams and juice and stir until mixed. Bring to a boil, add wine, stir, then quickly cover with pan lid. Turn heat down and simmer for 30-45 mins. When sauce is assembled and simmering, add pasta to boiling water and cook until done. Drain Linguini. Stir sauce and add salt and pepper to taste. Pour over linguini. Add Parmesan cheese and toss until thoroughly mixed. Put in a large bowl, toss again with fresh parsley. Serve with extra Parmesan. I get a couple of baguettes from the supermarket or make Sal's Cornbread and serve with a big salad. This pasta dish is easy to cook and makes a nice company meal or works fine just for the family. It's great the next day heated in the microwave or if you have extra, you can freeze the rest and reheat it in the microwave for another meal.


FETTUCINI WITH SAUSAGE ALFREDO SAUCE


This is a quickie. It's so easy you can teach your kids to make it. I buy various uncooked sausages at the market and put 8 to a package and freeze them. You can cook them straight out of the freezer. This is a very filling pasta dish.

4 Generous servings
8 Uncooked Sausages. I use Chorizo or Greek or Italian or some of each.
1 Large Onion
3 Cloves Garlic, Chopped
1 Bell Pepper, sliced in thin strips (optional)
1 Tsp. Italian Seasonings
1 Tbs Olive or Veg Oil
2 Pkgs Cream Cheese (I use Lite)
2 Cups Milk (I use skim)
2 Cups Parmesan Cheese, grated or the packaged kind
1 lb Fettucini Noodles, fresh or dried
1 Tbs Veg Oil
1 Cloves garlic, sliced
Saute onions, garlic and bell pepper (optional) with Italian seasoning until soft. Remove from pan with slotted spoon and drain on paper towels. Pour oil from frying pan. Cook sausage on a med. low heat until thoroughly cooked. Slice in half inch pieces. Pour off grease. Add cream cheese, milk and Parmesan and cook until hot and bubbling, stirring gently a couple of times. Add cooked onion mixture and stir gently until blended.
Cook Fetuccini Noodles in boiling water with oil and garlic until tender.
Pour Sausage Alfredo mixture over Hot Fettucini Noodles, toss gently and pour into a big serving bowl. Sprinkle Parmesan on top. Serve with a green salad and a loaf of sourdough bread and extra Parmesan.

TOM DRAKE'S SMOTHERED PORK CHOPS



8 medium size loin pork chops, fat removed
1/2 cup flour
1 large or two small onions
2-3 cloves garlic, minced
10-12 mushrooms,sliced
2 bell peppers, cut in thin strips
1-2 peeled and thin sliced apples
2 tbs. vegetable oil
1 can chicken broth
1 cup apple juice
tsp. Spike or mixed dry herbs
8 dashes soy sauce
Salt & pepper to taste
Trim all fat from chops. Wash and rinse. Pat dry with paper towels. Heat oil in large skillet to sizzling. Saute onion, garlic, peppers apple slices and mushrooms until soft. Remove with slotted spoon and drain on paper towels.
Shake chops in a bag one at a time in flour. Shake off excess flour and slide chops into heated oil. Brown on both sides. Put a dash of soy sauce on top of each chop, then distribute Spike or dry herb mix on them. Add chicken broth and apple juice to pan. Heat until bubbling. Add sauteed vegetables on top of the chops. Spoon some of the sauce over them. Cover and cook for at least 45 minutes.
Serve with applesauce, mashed potatoes, and a green salad. The leftover sauce goes great on the chops and/or the mashed potatoes. Serves 4-6 depending on appetites.

WORLD WAR II ORANGE MARMALADE CAKE


This is called World War 2 Cake because it doesn't take eggs or milk to make it. Those two items were scarce back then. This is a wonderful dessert, quickly made in just one bowl. Serve it, and it will disappear even quicker!
Preheat Oven to 350F Oil a cake pan and dust it with flour.
1 1/2 Cups Flour
1/4 Cups Brown Sugar
1 Tsp Baking Soda
1/2 Tsp Salt
1 Cup Orange Juice
1/3 Cup Vegetable Oil
1 Tbs Vinegar
Zest Of One Orange (Grated Orange Peel)
1/2 Cup Orange Marmalade
Mix together orange juice, oil, vinegar and orange zest in a medium size bow.. Sift the flour, brown sugar, baking soda and salt into the liquid ingredients. Mix thoroughly and spread into oiled cake pan. Bake 30-35 mins until a toothpick poked in the center comes out clean. Remove from oven. Cool slightly and spread top with marmalade. Enjoy!

TRADITIONAL COCKTAIL SAUCE



1/2 Cup Ketchup
2 or more tbs. horseradish sauce
ground black pepper

Mix together and put in a small dish beside each plate. Will keep in a
covered jar in the fridge for up to 3 weeks.


SHRIMP JALAPENO


One pound Shrimp peeled and de-veined
Lump of butter
1 pt.Heavy Cream
3-4 Jalapenos minced
One large onion, or several shallots. chopped fine
1 cup Orange juice
1/2 cup white wine
Corn Starch
Angel hair pasta

Sauté onion and jalapenos in butter (do not brown) de-glaze periodically with a little wine. when they are translucent, add rest of the wine and orange juice and simmer until reduced by at least half. By cooking down the OJ you don't curdle the cream when you add it. The jalapeneo and orange combination makes it very refreshing.

Add heavy cream.
Add shrimp and simmer until shrimp are pink (don't over cook)
mix a little corn starch with water and slowly add to the sauce until thickened.
Serve over Angel hair pasta with some garlic bread or a baguette.
from the BluesLady

PAN FRIED OYSTERS


16 Raw Oysters
1/4 cup flour 1/4 cup cornmeal
Juice of one lemon
2 lemons, cut in eighths
2 tbs. butter or margerine
2 tbs. vegetable oil (I use canola oil)
Soy Sauce Tabasco or Louisianna Hot Sauce
salt & fresh ground pepper (the other kind will do) to taste
Wash and rinse oysters, then shake them in a bag containing the flour and cornmeal. Put them on a plate to rest. Heat butter and oil in large skillet until sizzling. Add oysters one by one, until pan is full. Brown on one side. Turn over and brown on the other side (they should look golden brown, don't overcook them. When browned on both sides, pour the lemon juice, a few dashes of soy and hot sauce on them. Give the pan a good shake, then let cook about one more minute. Remove from pan, drain on paper towels and serve with lemon eighths on the side. I serve them with both tarter and cocktail sauce. I usually make oven baked french fries and cole slaw to go with them. Serves 4

SAL'S TARTER SAUCE


1/2 Cup Mayonnaise
4 or more tbs. sweet pickle relish
4 tbs. lemon juice
dash of apple cider or white vinegar
pinch of white sugar
dash of soy

Mix together and correct seasonings. Put a dollop on each plate or in
small bowls for dipping. Will keep in a jar in the fridge for up to 3
weeks.

Sally Drake, Vancouver, B.C.

TOPANGA FISH FRY


2-4 lbs of boned and skinned fish fillets. (Should be a meaty white fish. I like cod, halibut or snapper.)
1 cup flour, white or wheat
1/2 cup corn meal
Spike (or dried mixed herbs and Mrs. Dash)
Salt & Pepper
1/8 tps. white sugar
1 lemon, juiced, seeds removed
1 lemon, cut in eighths
Louisiana hot sauce
Lite soy sauce
2 cups vermouth
1/4 cup canola or olive or other veg. oil
1/4 lb butter or margarine (1/2 stick)
parsley for garnish
Rinse fillets and pat dry with paper towels. Put flour and seasonings (except sugar) in a large bag (freezer bag will do) Shake until blended. Add, coat by gently shaking and remove one fillet at a time to a large plate. When all the fillets are coated, sprinkle up to 1/8 tsp. sugar on top. Use less if cooking less than 4 lbs.
Use two large frying pans with lids. I use cast iron skillets. I cook almost entirely in cast iron. Divide oil and butter into the 2 pans and heat until just sizzling. Add Fillets, sugar side up, one at a time until they are neatly arranged. Season the tops with half the lemon juice, (I pour it carefully from the measuring cup evenly on the fillets.) Add to each fillet, 2 dashes of hot sauce, a bit of soy, some spike, herbs, and salt and pepper as they are browning. (about 3 mins. Do not let them burn.) Turn over carefully and repeat the seasonings. When fish is browned on the other side, turn it back over carefully. Add vermouth to each pan and quickly cover. Turn fire down. Let simmer a couple of minutes. Remove lid and slide fillets out of pan and onto a platter or plate. Garnish with parsley and lemon eigths. Serve with tarter and/or cocktail sauce. (Recipes below.) As I said, I usually make cornbread, cole slaw and potato salad and buy a cake or a pie from the supermarket. I also put the Louisiana hot sauce and extra lemon slices on the table.

The Topanga Fish Fry


or how Taj Mahal fed the Canyon

COMPANY CHICKEN


This chicken takes a bit of work. Not a lot,but there's some prep to do. It makes a really great company dinner. To scale it down from six servings just use proportionately less of everything or eat the leftovers the next day.
6 skinless chicken breasts cut in half and pounded with meat pounder until 1/4 inch thick. I use my special meat cutting board for this.
1/2 to 1 cup flour
18 or more large fresh button Mushrooms, sliced
2 tbs. Butter or Margarine
3 tbs. olive or canola oil (any veg. oil will do)
salt and ground pepper
1 1/2 cups Port, Cream Sherry or Madeira wine
1 1/2 cups shredded Fontina cheese (Jack or Mozzarella will do)
Dredge flattened chicken breasts in flour, pushing the flour into the meat to get as much coating as possible. Set aside. Slice mushrooms and sauté slowly in a small frying pan until soft, in 1 tbs. butter or margarine. Remove from pan and drain on paper towels. Set aside. Put remaining butter and the oil in a 1 or 2 large frying pan(s) I use cast iron skillets. Heat oils until sizzling. Shake loose flour off chicken breasts and put them in the hot oil. (You may have to cook the meat in batches and add more butter and oil as you go.) Brown breasts on both sides. If oil gets too hot, turn it down a bit. When all the chicken is browned on both sides, turn down the heat and cook for about 15 minutes. When chicken is cooked, turn heat up to sizzling again and add the wine, pouring it evenly over the pieces. Quickly cover the pan and let cook for about 3 minutes. Remove lid from pan and pan from heat. Distribute the cooked mushrooms evenly on the chicken pieces, sprinkle with the grated cheese. Tip the pan and remove any juices and pour over chicken. Turn broiler on high. Place chicken pan (s) on top rack. Broil until cheese is bubbling (about two minutes.) Put chicken on a platter or individual plates. If there's any sauce left, correct the seasonings and pour over chicken again. This is a juicy, fancy, great tasting dish. Perfect for a dinner party or a special family meal. Sally Drake, Vancouver B.C.

HOLLYWOOD HONEY BAKED CHICKEN


Sally Sez..I got this recipe from a well known "caterer to the stars" who happened to be a great cook and one of my best friends. You'd think she'd love me enough to give me lots of recipes, right? Wrong. I had to threaten her life before she coughed up her easy to make, easy to serve "Honey Baked Chicken."
It's great hot or cold. It's a fabulous picnic dish. A great company meal. Or you can just throw it together for your family and tell them to eat. You can mix the marinade together the night before, put it and the chicken pieces in a plastic bag in the fridge in the morning and cook it when you get home from work that night. It's so easy, but it seems like it took a lot of work. Don't forget to tell your kids or guests the chicken they're enjoying has been served to the guests of a variety of stars, from Barbra Striesand (I can't stand her and neither can my friend the caterer,) Geraldo Rivera and Sugar Ray Leonard to a host of others equally famous.
Serves 6
2 Frying Chickens, cut up.
1 cup Lite Soy Sauce (I use Kikkoman Lite if you don't have it, then use 3/4 cup regular soy, 1/4 cup water)
1/4 cup lemon juice (you can use more if you want it more tangy)
1 tsp. black pepper ( freshly ground is best but the other will do)
1 cup (or more) liquid honey
Put chicken in a large freezer bag. Add other ingredients EXCEPT the honey. Put bag on a plate in the fridge for at least an hour. 2 hours is better. Turn often. Preheat oven to 375F for 15 minutes. Pour marinade into a sauce pan and bring to a rolling boil. Boil marinade for at least 5 minutes. (Important for salmonella.) While marinade is boiling, arrange chicken pieces skin side up in a large baking pan or a cast iron skillet (my preference.) Pour marinade over the chicken. Drizzle the honey evenly over the chicken. Put in hot oven. Baste every 10 to 15 minutes. Turn over as soon as the chicken is browned. Keep basting until backsides are browned. Turn back over and continue to baste until it's done (about an hour.) It's great hot or cold. Great for picnics. If it's dinner, I usually make basmati rice (east indian rice) a big salad and/or a green veggie and a baguette from the market.
(from Sally Drake,Vancouverwood,B.C.)

TASMANIAN JOLLY JUMBUCK IN A TUCKERBAG

from Wayne and Pejomo's Mum's kitchen.
Yield: 4 servings
500 g Lamb loin
4 Cutlet bones
2 Mint leaves
1 Sprig each of rosemary,
Marjoram and parsley
1/2 Onion peeled
1 Egg
Salt and pepper to taste
4 Sheets puff pastry
400 ml Madeira sauce
Trim excess fat from lamb, cut into cubes. Mince meat with onion and herbs through fine mincer plate. Add whole egg and mix together. Season with salt and pepper and allow to stand in refrigerator. Using puff pastry sheets cut pastry into a circle approx. 8 inches in diameter. Form the lamb mixture into a patty, place the cleaned cutlet bone into the patty and place in the centre of the puff pastry. Drawn up the sides and squeeze the end pieces between forefinger and thumb around the cutlet bone. For effect you may tie the top with spaghetti. Pre-heat oven to 180C. Place the tuckerbag on to a lightly greased baking slide, egg wash and bake. Standard oven 15-20 mins. Serve immediately with madeira sauce on a warmed plate with appropriate vegetable accompaniment.

MICHELLE'S MOM'S HAM AND BEANS


I used to beg my mother to make this for me all the time. One day she put her foot down and made me learn how to do it myself. "Michelle, I'm not always going to be here to make this for you." Its one of the few recipes of hers that know how to make.
2 big ham hocks or a ham bone with lots of meat.
1 bag of any kind of dried beans; split pea, white beans, navy beans... It doesn't matter. I like navy beans.
1 Tbsp. of garlic or more depending on your taste
Pepper to taste
Salt to taste
1 onion cut in 1/2 (You can chop it up if you want to but I don't cause they make me cry)
tsp or so of Worcestershire sauce
1/2 half a stalk of celery (I use the part at the top with all the leaves and just shove the whole thing in the pot)
1 big potato
a couple of carrots
1 bunch of cilantro chopped (optional)
Put the ham hocks or ham in a crock pot. Rinse off the beans and put those in too. Fill up with water and turn crock pot on high. Add everything else except the carrots and potatoes. Cook all day long. Stir occasionally. You may need to turn the crock pot down. You'll know its done when the beans get soft. I just keep tasting and adding salt and pepper to taste.... During the last 45 minutes, make Sally's cornbread. Shred the carrots and potato and add to the crock pot. Take out the ham hocks or ham carefully to pull off cooked meat. Add meat back into the crock pot. Eat with corn bread! You are home free! Some people I know first soak the beans overnight. If my mom did that, I missed it....
(from our own Shell,Southern California)

POPEYE SAL'S TASTY SPINACH PIE


This is a very easy quick recipe. If you use simulated bacon bits and low fat margerine and 2% cottage cheese it's very low calorie with no real taste change. Even if you go the other route, for a main dish, it's pretty low cal and it tastes great either way.
    2 tsp softened margerine (can be low fat) or butter
    1 tsp olive or canola oil
    3 whole eggs plus 3 egg whites, beaten until frothy
    2 cups whole or 2% cottage cheese
    1/2 cup parmesan cheese, grated
    1 cup mozzarella cheese, grated
    1 large or 2 medium onions, chopped
    6 tsp. simulated bacon bits or 6 strips bacon fried crisp, drained, and crumbled
    3 pks frozen chopped spinach, thawed, thoroughly drained and all moisture squeezed out
    Black pepper to taste
    (optional ingredients you can add:) 1 tin baby shrimp or crab rinsed, squeezed dry and chopped or 4oz. fresh baby shrimp or crab rinsed, dried and chopped (optional)
    12 large button mushrooms, sliced

Grease a large pie plate, 11 inch cast iron skillet or 12 inch pyrex baking dish with margerine and oil both bottom and sides. Mix all other ingredients together, reserving 1/4 cup parmesan and 1/4 cup mozzarella. Put mixed ingredients into greased 12 inch pie tin, cast iron skillet or baking dish. Mix remaining cheeses together and sprinkle evenly over top.

Bake at 400 f. for 30-40 minutes or until lightly browned. Let cool enough to cut into six servings.

This pie is great either hot or cold. A great addition to a picnic or potluck served cold. As a main dish, I serve it hot, with a big salad and store bought crusty french bread or my cornbread. Serves 4-6 depending on appetites.
from Sally(Oyl)Drake Vancouver B.C.

LA BELLE SHELL'S GRITS AND CHEESE CASSEROLE


4 Cups Milk
1 Cup Grits
1/2 cup Butter or Marg.
2 Eggs well beaten
1/2 tsp baking powder
1/4 tsp salt
1 Cup Grated Cheese

Preheat oven to 375 Bring 3/12 cups milk to boiling point. Gradually stir in grits and cook over medium heat, stirring constantly, until thick for about 10 minutes. Remove from heat. Add butter, stir until melted. Stir in eggs, baking powder, salt and remaining milk. Pour into 2 quart casserole, Bake uncovered 30 minutes, then sprinkle grated cheese on top. Bake 15 minutes longer.

SHELL'S HOT GRITS AND CHEESE CASSEROLE


Think grits have no taste? You must be from up North! Jazz 'em up with this variation that the Bluesgals came up with...
2 tsp olive or canola oil
1 onion chopped
3 cloves garlic, minced
1/2 bell pepper, diced
2 dashes Worcestershire sauce
1 tsp lite soy sauce
1 or more dashes Louisiana hot sauce (to taste)
Spike seasoning to taste
Note: "Spike" is a namebrand seasoner. Shell sends it up to Sally but doubt if she could supply the Blues community with it. Check yer grocer

Cook the grits in milk as above. While grits are cooking, sauté onion, garlic and bell pepper in oil until onions are golden. Remove grits from heat and stir in butter and onion/garlic/pepper mixture. Season with Worcestershire, soy, hot sauce and Spike to taste. If you don't have Spike, you can add a small amount of any favourite dry or fresh chopped herbs to taste. Mix thoroughly and continue as you would for the simpler version.


STIR FRIED KANGAROO STRIPS WITH BOK CHOY


Yield: 4 servings
400 g Kangaroo fillet, trimmed
-and sliced into thin strips
1 bn Baby bok choy, washed
2 ts Birdseye chillies, chopped
1 ts Shallots (not spring -onions), chopped
1 ts Garlic cloves, chopped
1 ts Fresh green ginger, chopped
25 ML Chinese brown rice wine
1 tb Black beans, washed and -drained
150 ML light beef stock
50 ML soy sauce
1 ts Fish sauce
1 ts Freshly ground black pepper.
Trim bok choy leaves, slice larger ones in half lengthways, leaving stalks attached. Heat some oil in wok; add shallots, 3/4 of chillies, 3/4 of garlic and ginger and saute quickly for 30 secs until aromatic. Add the brown rice wine and reduce until it thickens. Add black beans, stock, soy sauce, and bring to boil. Cook for five minutes then take off heat and set aside. Heat some oil in a clean wok; add the remaining garlic and chillies, then kangaroo strips. Toss quickly for a few seconds over high heat. Add the warm sauce and the bok choy leaves. Cook quickly for a few seconds until leaves are wilted, for one minute only. Season with fish sauce and freshly ground black pepper. Pile onto centre of plate and serve immediately. Makes 4 servings.
Recipe by Chris Manfield from The Paragon Cafe, Circular Quay.
(submitted by Wayne "I don't eat no Yorkshire Pudding" Moles, and no wonder. A steady diet of this would make Mike's chili seem bland. I'm heading for the zoo. This sounds pretty good.)

GRAMMY SAL'S PEACH COBBLER


This recipe comes from the 30's. You can use canned or fresh peaches. Of course fresh are best, but if they aren't in season, the canned ones still taste great in this easy to make pastry.
Preheat oven to 425F
1 Cup Flour
1/8 tsp. Salt
1 tsp. Baking Powder
1/2 Cup Brown or White Sugar
1/4 Cup milk
2 tbs. Butter or Margarine
8-10 halves fresh or canned peaches
1/2 tsp. vegetable oil for casserole pan
Sift flour, measure and sift with baking powder and salt into a bowl. Cut in butter with two forks. Add milk and stir until it holds together. Turn on to a lightly floured board. Knead lightly. Pat into a sheet, 1/3 inch thick. Place peaches in oiled casserole pan. Sprinkle with sugar. Place dough on top of peaches. Cut slits to allow steam to escape. Bake in preheated oven for 20 minutes, then pour Cobbler Syrup(recipe below) evenly on the crust and bake another 10 mins.

COBBLER SYRUP


1/4 Cup Water 1/4 Cup White Sugar 1/4 tsp Vanilla extract Boil sugar and water for 4 mins. Add Vanilla. Pour over cobbler when it's baked for 20 mins. Bake another 10 mins. If desired, serve with cream or whipped cream or Vanilla Ice Cream. Easy, and delicious!

EASY APPLE SAUCE SPICE CAKE


Preheat oven to 375F
1/2 Cup Butter or Margarine
1 1/2 Cups Thick Sweetened Apple Sauce
1 tsp Baking Soda
1 1/4 Cups Sugar
4 Eggs, well beaten
1/4 Cup Milk
2 1/2 Cups Flour, sifted and measured
1 tsp Cinnamon
1/2tsp Allspice
1 tsp Nutmeg
3/4tsp Salt
oil for loaf pan
Cream butter or margarine and sugar together. Add eggs and applesauce. Beat thoroughly. Sift flour, measure and sift with baking soda, salt and spices. Add alternately with milk to first mixture. Beating thoroughly with each addition. When thoroughly mixed, pour into well oiled loaf pan. Bake in moderate oven (375F) for about 45 mins. Test with toothpick after 40 mins to see if done. Do not overbake. This is nice served with a dish of Applesauce.

JAM or JELLY CAKE


Substitute 1 1/2 Cups thick Jelly or Jam for applesauce in Applesauce spice cake. Complete recipe as shown above. When cake is cooled, you can ice it with up to 1/2 cup of the same Jelly or Jam and serve with Vanilla Ice Cream Sally Drake, Vancouver BC

FABULOUS FARM HONEY CAKE


Preheat oven to 375F
1/2 Cup Butter or Margarine
1 Cup Honey
1/4 tsp Salt
1 Egg, well beaten
1/2 Cup Milk
2 Cups Flour
1 1/2 tsp Baking Powder
1/2 tsp Cinnamon
Cream butter or margarine. Add honey and egg. Sift flour, measure and sift with baking powder, salt and cinnamon. Add alternately with milk to first mixture. Mix thoroughly. Pour into shallow, well oiled pan. Bake in moderate oven (375f) for 50 minutes. Drizzle 1/4 cup honey on top of hot cake. Let cool and remove from pan. This is great served with Honey Vanilla Haagen Daz Ice Cream.

YUMMY CREAM CAKE


1 1/4 Cups Sugar
1/3 Cup Sweet Cream
4 Eggs, well beaten
1/8 tsp Salt
1 1/4 Cups Flour
2 tsp Baking Powder
1 tbs lemon juice
1 tbs lemon zest (grated lemon rind)
preheat oven to 375F
Sift flour, measure, and sift with baking powder and salt. Combine sugar, eggs and cream. Stir until well blended. Add lemon juice and lemon zest. Add sifted dry ingredients. Beat 5 minutes. Pour into well oiled shallow pan. Bake in oven at 375F for about 30 minutes. Test with toothpick. Toothpick should be clean. Let cool. Whip cream with 2 tsp sugar and slather on top. Delicious!

TOPPING FOR CREAM CAKE


2/3 Cup Cream
2 tsp White Sugar, (or Icing Sugar if you have it)
1/2 tsp Vanilla extract
Whip together until cream forms peaks. Do not over beat or you'll have butter! Slather on top of cooled Cream Cake.
This is a rich confection, but it's easy to make and tastes wonderful.
Sally Drake, Vancouver BC

CURIOUS SAL'S MOST EXCELLENT CORNBREAD


Preheat Oven (that's the big white appliance in the kitchen that gets hot when you turn the big knob) to 425 degrees Disconnect smoke alarm
1 Cup of Corn Meal
1 Cup Flour
1 tsp salt (that would be teaspoon)
1 tsp baking powder
¾ tsp baking soda
3 Tbsp brown sugar
2 Cups Milk
2 Eggs, well beaten
¼ C melted shortening, (can use butter or marg)
Sift the dry ingredients together
Mix the wet stuff together
Add wet and dry together

Oil Cast Iron Skillet and sprinkle with a little corn meal Fill w/ ingred until (2/3 full only or else...) Then bake at 400 degrees for 25 or 30 minutes Cover immediately with butter and honey. Find a place to hide and enjoy!
Note you can substitute ¾ baking soda for 1 tsp baking powder or just use 2 tsp baking powder. Sally uses baking powder and therefore Shell uses baking powder.

CORN FRITTERS a la Tweed's Mom


2 eggs
3/4 cup milk
2 1/2 cups of flour
2 teaspoons of baking powder
1 teaspoon of salt
2 tablespoons of melted butter
1 #303size can of creamed corn

Sift the dry stuff together. Beat the eggs slightly, add milk, the dry stuff, butter and the corn. Beat until well mixed. Cook in the skillet like you would pancakes (use butter in that skillet! it will put some meat on your bones). Serve 'em up hot with butter and maple syrup. That's good eatin' made from simple ingredients buried back in your cupboard!

MARY'S YORKSHIRE PUDS.

INGREDIENTS.
3 large eggs
1 egg white
8oz plain flour
half pint of milk
cooking oil or vegetable oil.
METHOD place all ingredients into mixing bowl and whisk until smooth. place the bowl into the fridge for 2-3 hrs if possible. Take from fridge and whisk again, if it seems a little to thick just add a little more milk. pour a small amount of veg oil or cooking oil into some muffin tins and heat until very hot. Then pour in mixture, place into the top of your oven and cook at the highest temperature, for 15 mins Reduce temperature, to gas mark 6 until cooked. NOTE: Keep an eye on them during cooking, cause they like to reach for the stars, you may have to put them on the shelf below just before the end. Serve preferably with roast beef, but can go with any meat. ENJOY!(submitted by Mary and devoured regularly by Mojo of Bristol,UK)




SENORA SALLY'S LIGHTENING QUICK ENCHILADA PIE


serves 4-6
12 corn tortillas
1 1/2 cup grated (shredded) jack cheese
1/2 cup low fat or regular cottage cheese
1/4 cup parmesan cheese
8 tbs. low fat or regular sour cream
1 large onion, chopped
4 cloves garlic chopped or minced
3 tbs. olive or canola oil (the only kind of oil I use)
3/4 lbs lean ground beef
1 1/2 cups medium or hot salsa (I use store bought Pace or make my own)
1 small tin jalepena chilis chopped (optional)
6 tbs chili powder (less if you like it less picante (hot)
1 tbs sugar, brown or white
1 1/2 tsp louisiana hot sauce or 1 tsp tabasco sauce
tiny pinch of cinnamon
Saute onion and garlic and chili powder in oil on med heat until translucent. Add lean ground beef and optional chilis and cook stirring it until beef is throroughly browned and but not dry. Add salsa, sugar and hot sauce and gently mix. Add salt and pepper to taste. Let simmer about five mins. Taste and adjust seasonings. You can add a pinch of ground or crumbled dried cumin and more chili powder and hot sauce if desired Set aside. Use last tsp of oil to grease a round baking pan or cast iron skillet. Spread 1/3 salsa/beef mixture evenly on bottom of pan. Cut tortillas in half. Place four halves evenly to cover salsa beef mixture in pan. Spread evenly with cottage cheese, then salsa mixture, then sprinkle with mixed cheeses. Continue until all the tortillas are used. The top layer should have cottage cheese, salsa mix and grated cheeses. Put dollops of sour cream on top of the last cheese layer.
Bake in preheated 400f oven 10-15 minutes until cheese is melted and sauce is bubbling
Cool slightly. Cut pie into 6-8 slices I serve this dish with rice, refried beans and a green salad. from Sally (Howlin'Chihuahua) Drake Vancouver B.C.


JAWBONE'S MESQUITE BROILED FISH


1- barbecue grill with cover
charcoal to cover bottom
2- double handfuls of soaked mesquite chips (that's the outdoor stuff)
aluminum foil
an onion
a few cloves of garlic
some form of hot red pepper
butter- real is best
1/2 lemon per fillet
chives for the look
a few fillets of whatever fish is handy (i've used this on everything from sunfish to bass to sea trout- even the "lowly" freshwater drum, and catfish)
make a fire in the grill and let the coals burn down to cooking readiness. after you light the fire, head to the kitchen and prepare packets of fish as follows:
lay out a square of foil for every 2 fillets, coat with butter. slice the onion into 1/4 inch thick slices, and lay several rings on the foil. place the fillets on the onions. slice the garlic and sprinkle it on the fillets, and drop some hot pepper on next. then air drop some chopped chives over the whole mess, and squeeze the lemon over it all.
fold the edges of the foil and make a loose tent around the fish packet. by now the coals are ready. put the soaking wet mesquite chips on the coals, set the grill on, place the fish packets on the grill, cover the grill, and let the whole thing broil about 10 to 15 minutes depending on the fire size. the mesquite chips will add steam to the heat of the coals, and it is a very fragrant wood for cooking. the foil traps the juices and poaches the fish very nicely. in the case of freshwater drum, use more pepper, and when it's about done, poke holes through the foil to drain the fatty juice out- it tastes weird if you leave the fish in it after cooking.
when the packet is done, remove from the grill with a spatula, and i usually unload the fillets and accessories onto a warmed plate for my guests or myself. forget the tartar sauce- this is a complete entree- all that is required is a fork and your taste buds. this goes good with rice and a fresh salad; white wine if you partake. it is particularly wonderful with redfish, saltwater drum, or other bolder tasting fish, but works for any and all species i have tried. it is a good campout recipe- right on the camp grill if it has a cover- nothin like the freshest fish to kick up some salivation!!
HAPPY DINING FROM TEXAS!!!!!(submitted by Jawbone. Check out his YardDogs site on the links page.)



JALATOMATO AND ONION SAUCE


A great, if unusual topping for rice...
5 or 6 nice plump tomatoes, chopped in big chunks.
Three or so jalapeno peppers sliced, Fresh, canned won't do!
A couple of nice white onions, sliced
Pepper
Soy Sauce
Steamed Rice
Put the cut up veggies in a bowl. Add a dash or so of pepper. Barely (careful not to add too much here) add some soy sauce to the veggies, just enough to cover. Let it sit for a minute or so. Scoop up some steamed rice and add the veggie mix on top! It is sooooo good, especially if the main dish is grilled chicken or fish and you have a big slab of Sally's cornbread. (From Michelle, California, USA)

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