Wines for Thanksgiving

A recent survey of my friends and relations revealed that their current go-to wines for Thanksgiving dinner are Pinot Noir and Chardonnay. The first choice is solid — possibly brilliant: A high-acid, low-tannin Pinot, with bright cherry and cranberry flavors over rich spices, can do right by almost all the exuberant side dishes a turkey requires.

The second choice, though, is a puzzler, at least if it's a buttery, oaky Chardonnay. Normally I would defend the "I'll drink what I like no matter what’s on the table" approach on principle; you're sure to enjoy at least part of the experience that way. But the trouble with applying it to Thanksgiving is that there's just so much on the table — herby gravy, tangy cranberry sauce, savory dressing.... And sweet potatoes are, well, sweet, even without marshmallows. All of that will kill an oaky Chard, even if it could stand tall with bare turkey. "Chardonnay would be the last wine I would think of for Thanksgiving dinner," confirms Shayn Bjornholm, wine director of Seattle's Canlis restaurant, and the sole Master Sommelier in the state of Washington. (Pinot would be his first choice.) "Super-dry wines can die in the presence of all that fruit, sugar, and salt," he goes on. "White wines with a little residual sugar can be your friend." Reds he considers harder to pair, because most are dry. But white or red, it needs to be fruity.

Egg Nog

3 Cups Gold Rum
1 Cup Dark Rum
2 Quarts Half & Half
1 Cup Sugar
12 Eggs
4 tsp. Vanilla Extract
Nutmeg

In a large mixing bowl beat the eggs until light.
Add the sugar, then the half & half, rums, and vanilla. Cover and chill over night.
Take out of fridge about 1/2 hour before serving.
Serves 20
* Please use caution using raw eggs as it may cause certain illnesses.

Cosmopolitan Martini

1 1/2oz. Vodka
1/2 oz. Cointreau or Triple Sec
3/4 oz. Cranberry Juice
1/4 oz. Lime Juice

Combine all ingredients in cocktail shaker with ice. Shake well.
Strain into a cockail glass, and Garnish with a lime squeeze.

Hanukkah Gelt Martini

2 parts chilled potato vodka
1 part Goldschlager

Combine in a shaker with ice, mix gently and strain into a chilled cocktail glass.
Serve with Hanukkah Gelt - what else?

Barbecue seafood martini

Ingredients:

800g fresh king prawns, peeled and tail intact
2 blue swimmer crabs, chopped
500g baby octopus
16 scallops in shell
100ml olive oil
1 clove garlic, crushed
¼ cup chopped lemon thyme
salt and pepper, to taste

martini dressing
60g pitted green olives, chopped coarsely
zest and juice of 1 lemon
30mls citrus flavoured vodka
10ml vermouth
100ml olive oil
1 cup of crushed ice
extra ½ cup pitted green olives

Direction:

Clean and prepare the seafood. Toss olive oil garlic, thyme with mixed seafood.

Season with salt and pepper.

Cook on a heated oiled barbecue plate or grill, over a high heat for 10 minutes or until seafood is just cooked through.

To make martini dressing, place green olives, zest and juice of lemon, vodka, vermouth and olive oil in a cocktail shaker. Shake well, then strain over the cooked seafood and sprinkle with extra olives to garnish.

Garnish with lemon and pepper.

Cleaning Mussels

A step-by-step tutorial for clean and healthy mussels.
If you want to avoid serving a bowl of full salty, sandy mussels it's a good idea to become familiar with the simple process of cleaning and debearding mussels.

1. When selecting your mussels, NEVER choose a mussel that is chipped, broken, or damaged in any way. Also, never choose a mussel that is open. The mussels should be tightly closed and stored in a cool area where they can breathe. When you purchase your mussels, make sure to immediately unwrap them at home so they can breathe, otherwise they might die before you cook with them.

2. Just before cooking, soak your mussels in fresh water. Soak them for about 20 minutes. As the mussels breathe, they filter water and expel sand. After about 20 minutes, the mussels will have less salt and sand stored inside of their shells.

3. Most mussels have what is commonly called "The Beard," also known as byssal threads. The beard is comprised of many fibers which emerge from the mussel's shell.

4. To remove the beard, using a dry towel, grasp the beard and give a sharp yank out and toward the hinge end of the mussel. This method will not kill the mussel. If you were to pull the beard out towards the opening end of the mussel you can tear the mussel on the inside of the shell, killing it. Discard the byssal threads.

5. Remove the mussels from the water. Do not pour the mussels and water into a straining device because the sand has sunk to the bottom of the bowl. Pouring the mussels and water into a straining device would cause you to pour the sand back on top of the mussels. Place these mussels into another bowl full of clean cold water.

6. Once the mussels have been soaked, use a firm brush to brush off any additional sand, barnacles, or other oceanic attachments. Rinse the mussels under cool

Pan Seared Salmon

Ingredients:

4 (6 ounce) fillets salmon
2 tablespoons olive oil
2 tablespoons capers
1/8 teaspoon salt
1/8 teaspoon ground black pepper
4 slices lemon

Direction:

Preheat a large heavy skillet over medium heat for 3 minutes.
Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
Transfer salmon to individual plates, and garnish with lemon slices.

Orange-Honey Barbecued Ribs

Ingredients:

3 pounds country-style ribs
1 12-oz. bottle chili sauce
1/2 cup chopped onion
1/3 cup honey
1/4 cup butter or margarine
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 teaspoon grated orange rind

Properties:

Place ribs on rack of broiler pan. Cover with foil. Roast at
350 degrees F. for 1 hour. Meanwhile, combine chili sauce,
onion, honey, butter, garlic, salt and hot pepper sauce in
saucepan. Bring to a boil. Cover; simmer 30 minutes. Stir in
orange rind. Set aside.

Remove foil; pour off drippings. Brush sauce on ribs; roast
uncovered 30 minutes. Brush with sauce again. Roast 20-30
minutes longer or until ribs are very tender. Serve any
remaining sauce with ribs.

Barbecue Roasted Salmon Recipe

Ingredients:

1/4 c pineapple juice
2 tbsp fresh lemon juice
4 (6 oz) salmon fillets

2 tbsp brown sugar
4 tsp chili powder
2 tsp grated lemon rind
3/4 tsp cumin
1/2 tsp salt
1/4 tsp cinnamon

Cooking spray
Lemon wedges (optional)

Combine first 3 ingredients in a ziploc plastic bag, seal and marinate in refrigerator 1 hour, turning occasionally. Combine the last 6 ingredients and set aside. Once salmon is finished marinading, rub dry ingredient mixture on the fillets and grill to desired meat temperature.

Buttermilk-Herb Mashed Potatoes

Simmering a garlic clove with the potato infuses it with flavor. Use whatever fresh herbs you have in your refrigerator.

Prep Time: 5 minutes
Ready in: 20 minutes
Yield: 2 servings
Ease of Prep: Easy

Ingredients:

1 large Yukon Gold potato , peeled and cut into chunks
1 clove garlic , peeled
1 teaspoon butter
2 tablespoons nonfat buttermilk
1 1/2 teaspoons chopped fresh herbs
Salt & freshly ground pepper to taste

Directions:

Place potato in a small saucepan and cover with water. Add garlic. Bring to a boil; cook until the potato is tender. Drain; add butter and buttermilk, and mash with a potato masher to the desired consistency. Stir in herbs. Season with salt and freshly ground pepper.
Health Advantages: healthy weight, heart healthy, low sodium, low cholesterol, low sat fat, low carb, low calorie.
Nutrition Information
Servings Per Recipe: 2

Rosemary Roasted Turkey

In this method, which can be used with all types of poultry, olive oil infused with garlic and rosemary is rubbed between the skin and meat of the bird before roasting.

Prep Time: 25m
Cook Time: 4h
Ready in: 4h 45m
Yield: 1 (12 pound) turkey

Ingredients:

3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
1 (12 pound) whole turkey

Directions:

Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).
Nutrition Information
Servings Per Recipe: 16

Steamed Oysters with White Wine-Shallot Liqueur

Ingredients:

2/3 cup dry white wine
1/3 cup minced shallots
1/2 cup chopped green onions
1/2 cup chopped orange bell pepper
2 Tbsp olive oil
3 cloves of garlic, minced
1/2 tsp sea salt
OYSTERS:
One dozen oysters on the half shell
1/2 cup dry white wine
One clove garlic, whole
One bay leaf
Generous sprinkle of sweet Hungarian paprika
2 Tbsp Old Bay Seasoning

Method
For the Liqueur: Combine first 7 ingredients in heavy pot and cook over medium-high heat until hot; reduce heat and keep warm while waiting for oysters to steam in another pot. For the Oysters: In another large pot, add about 3 cups of water, 1/2 cup white wine, 1 clove of garlic, bay leaf, sweet Hungarian paprika and Old Bay Seasoning to pot. Bring to boil. Add oysters to this boiling pot and steam for approximately 5-10 minutes. Remove oysters from pot and plate them on a warmed serving dish. Add 1/2 cup of the liquid mixture from the oyster pot into the prepared liqueur. Mix together. Spoon generously over the oysters.



Notes: Serve with crusty French bread for dipping.



Number of Servings: 4

TURKEY DRESSING AND STUFFING

Ingredients:

1 lb. stuffing bread, toasted and cubed
1 lb. turkey or chicken giblets
1 turkey neck
1 lb. fresh mushrooms, sliced
3/4 cup butter
2 1/2 cups celery, chopped
1/3 pound finely cubed pancetta or salt pork
1 c. scallions, chopped
2 large sweet Spanish or Vidalia onions, chopped
1/2 cup fresh parsley, chopped
3/4 tbsp Bell's seasoning
1/2 teaspoon paprika
1/4 teaspoon black pepper
5 cloves garlic, crushed
3 tbsp. olive oil
1 bay leaf
1 whole shallot, chopped
4 eggs, lightly beaten
1/3 teaspoon salt
1/2 teaspoon Knorr chicken bouillon granulated
1 c. chicken broth
garlic and onion powder for sprinkling

Slice the bread into cubes and place on a baking sheet. Crush 3 of the garlic cloves into the olive oil and brush mixture onto the bread cubes. Sprinkle with paprika, and small amount of onion and garlic powder. Place into a 350 degree oven and toast until lightly browned.
Chop 1/3 pound pancetta all salt pork to 1/4 inch dice. Unless you have a commercial food grinder, cubing the salt pork or pancetta is best done by hand using a sharp knife.
Chop giblets into 1/3 inch pieces. The coarse blade of the meat grinder, or a quick pulsing in your food processor will accomplish this step. You may also chop celery, scallions, parsley, shallot, and onions in a food processor.
Pour any remaining olive oil and garlic unused from basting the bread cubes into the bottom of a saucepan, add pancetta or salt pork, sauté 10 minutes over medium heat. Add the chopped giblets, then reduce heat and add onions, which have been chopped to a medium dice, and the remaining cloves of garlic.
Continue to cook over very low heat for 10 minutes. Do not allow the onions and garlic to brown.
Add to the saucepan, 1/3 teaspoon salt, 1/2 teaspoon granulated Chicken bouillon, 1 c. of chicken broth, 1 turkey neck, 1 bay leaf, chopped celery, scallions, parsley, shallot, and 1/4 teaspoon black pepper. Simmer, but do not boil, for 30 minutes. Remove the turkey neck and the bay leaf.
Remove saucepan from heat. Add butter and allow to melt. Mix in Bell's seasoning and bread cubes. Allow to cool for 5 minutes, then add the eggs, stirring rapidly, but gently, and finally, add the mushrooms.
This mixture may be used for stuffing up to a 20 lb. turkey, or may be baked separately in a loaf pan covered with silver foil. If used for stuffing the turkey, do not stuff until it's ready to go into the oven to be roasted. Use a meat thermometer to determine that the temperature of the stuffing inside the bird has reached 160 degrees Fahrenheit. If you don't have a meat thermometer, cook the stuffing separately.
If you need to make this stuffing in advance, (it's best made Thanksgiving morning!) put it into a foil loaf pan, cover with silver foil and refrigerate for up to 8 hours. When baking separately, place in a 350 degree oven for 50 minutes. Uncover for the last 10 minutes, and increase oven temperature to 375 °.
Serve with giblet gravy.

HOLIDAY SPICED PECANS

Ingredients:

1 pound pecan halves
1 teaspoon salt
2 tablespoons ground nutmeg
1 cup sugar
1 egg white
1 tablespoon water


Preheat over to 300 degrees. Beat egg white and water until stiff peaks form. Mix spices and sugar together and fold into egg whites until well blended. Pour over pecans-mix until all pecans are well coated.


Place on buttered cookie sheet and bake for 1 hour, turn pecans every 15 minutes. Pour pecans out on wax paper to cool. Store in air-tight covered container.

HOLIDAY GINGERSNAP COOKIES

Ingredients:

¾ cup shortening
1 cup sugar
1 large egg
¼ cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
1 tablespoon ground ginger
Sugar for rolling cookie dough


Beat shortening at medium speed with electric mixer until fluffy; gradually add 1 cup sugar, beating well. Add egg and molasses; mix well. Combine flour, baking soda, salt; cinnamon and ginger; mix well. Add about ¼ of flour mixture at a time to creamed mixture, beating until smooth after each addition. Cover and chill for 1 hour.


Shape dough into 1-inch balls; roll in sugar. Place on ungreased cookie sheet. Baked at 375 degrees for 10 minutes. Cool. Yield: 4 dozen

OLD-FASHIONED MEAT LOAF

Ingredients:

1 pound ground beef
1 pound ground pork, (optional)
1 cup fine dry bread crumbs
2 eggs, beaten
1/3 cup chopped onions
1/3 cup chopped bell peppers
2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon dry mustard
1/8 teaspoon garlic salt
1/8 teaspoon celery salt
1/8 teaspoon paprika
1/3 cup ketchup
Parsley



In a large mixing bowl, combine the ground beef and ground pork; then work in bread crumbs. Add eggs, onion and other seasonings except ketchup and parsley. Mix well.

Pack into a buttered bread loaf pan. Spread ketchup on top of meat loaf then sprinkle parsley flakes on top. Bake in a 350 degree oven for 1 1/2 hours, or until well done. Yield: 10 servings.

SOUTHERN HOMEMADE BISCUITS

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup shortening
1 cup buttermilk


In a medium bowl, sift flour, baking powder, baking soda and salt together. Cut in shortening; add buttermilk, and mix well. Place on floured board. Roll out and cut with biscut cutter. Bake in a 425 degrees oven until lightly brown. Yield: 16 to 20 biscuits.


Tip: All ingredients should be cold.

OLD FASHIONED CORN BREAD

Ingredients:

2 cups corn meal, self-rising
1/2 cup all-purpose flour
1 egg
1 cup buttermilk
2 tablespoons bacon fat


In a medium bowl, mix corn meal, flour, egg, and milk. Blend well. Pre-heat oven to 400 degrees. Heat bacon fat in a black iron skillet in oven.

When hot remove from oven then pour half of hot oil from skillet in the batter. Slightly mix batter then pour batter in skillet and bake until golden brown. Approx. 20 to 25 minutes.

Glazed Ham

Ingredients:

One 10 pound fully cooked smoked whole ham
2 tablespoons whole cloves
2 10oz jars orange marmalade
2 tablespoons prepared mustard
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
2 cans 25 1/4 oz pinapple rings for garnish
maraschino cherries
and parsley sprigs for garnish

With sharp knife, remove skin and trim all but about 1/4 inch fat from ham. Stud ham with whole cloves.Place ham, fatside up, on rack in large rasting pan. Insert meat thermometer into thickest part of ham. Bake ham at 325 degrees for 2 1/2 houres.

If ham browns too quickly, cover with a tent of foil.Prepare glaze in 2-Quart saucepan over medium high heat. Heat marmalade, orange juice, mustard, ground cloves and ground ginger. Reduce heat to low and simmer 5 minutes. Brush some of the glaze over ham.

Bake 30 minutes or longer until meat thermometer reaches 160 degrees. Place ham on warm large platter. Garnish with drained pineapples rings, maraschino cherries and parsley sprigs and serve with remaining marmalade mixture.

Big Mama's "Chitlins"

Ingredients:

10-pound bucket fresh or frozen chitterlings
Cold water to cover
1 cup cider vinegar
5 bay leaves
2 large onions, coarsely chopped
2 large potatoes, peeled and coarsely chopped
1 green or red bell pepper, cored, seeded, and coarsely chopped
3 cloves garlic, minced
Salt and freshly ground black pepper to taste
Hot pepper sauce

If chitterlings are froze, thaw. Clean Chitterlings throughly, under running water, rubbing together and picking out debris and fat; rinse in several changes of cold water. Cut into 1 1/2 to 2-inch pieces, (if you desire. I cut mine up after they are cooked).

Place the cleaned chitterlings into a large pot; cover with water and vinegar. Add bay leaves, onions, potatoes, green or red pepper, garlic, salt, and pepper. Bring to a boil; turn heat to low and simmer for 2 1/2 to 3 hours or until chitterlings are tender. remove from heat; drain well.

Serve with your favorite hot pepper sauce.

Makes 6 servings.

Artichoke and Sausage Stuffed Shells

Artichoke and Sausage Stuffed Shells

Ingredients:

1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground pork (sweet Italian sausage)
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (15oz) can artichoke hearts, coarsely chopped
1 (15oz) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
5 cups sauce, homemade or jarred
1 1/2 cups grated mozzarella (about 5 ounces)

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.
Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.
In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of sauce.
Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.
To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)
Prep time: 20 minutes
Cook time: 20 minutes (fresh); 60 minutes (frozen)
Serves: 6-8

Creamy Turkey and Artichoke

Serve this creamy turkey and vegetables over hot baked puff pastry shells, or serve over toast or split biscuits.

INGREDIENTS:

5 tablespoons butter
1/3 cup all-purpose flour
4 to 6 green onions, thinly sliced, about 1/3 cup
8 ounces sliced mushrooms
1 cup chicken broth
1 1/2 cups milk
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
freshly ground black pepper
3 cups diced leftover turkey
1 can (about 15 ounces) artichokes, drained and coarsely chopped
6 to 8 frozen puff pastry shells, baked, or split baked biscuits
PREPARATION:
In a medium saucepan, melt butter over medium-low heat. Add the onions and mushrooms. Cook, stirring, until mushrooms are tender. Add flour and stir until smooth and well blended. Add chicken broth, stirring until thickened. Add the milk, stirring to blend. Add seasonings, turkey, and artichokes. Continue cooking until thick and bubbly. Taste and add more salt and pepper, as needed. Serve over hot baked puff pastry shells, split fresh baked biscuits, or toast.
Serves 6 to 8.

Cranberry Relish

This cranberry relish is made with fresh cranberries and other fruit.

Ingredients:

16 ounces fresh cranberries
1 navel orange
1 firm pear
1/2 cup chopped dates
1 to 1 1/2 cups sugar
Preparation:
Zest orange; reserve zest and remove remaining peel. Grind or process cranberries with quartered orange and peeled and quartered pear and the dates. Add zest to the mixture and sweeten with 1 to 1 1/2 cups of sugar to taste.
Makes about 4 cups of cranberry relish.

Sweet Potato Casserole

A sweet potato casserole recipe, made with mashed sweet potatoes and a crunchy pecan topping. Scroll down to see more sweet potato recipes.

Ingredients:

3 cups mashed sweet potatoes
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup melted butter
.
Topping:
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans
Preparation:
Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.

Tuna Casserole

This flavorful tuna casserole is a family-pleaser you'll make again and again. Serve this casserole with a tossed salad for a perfect meal any day of the week.

Cook Time: 45 minutes
Ingredients:

1 can (about 7 to 8 ounces) tuna, drained
8 ounces elbow macaroni
4 tablespoons butter
3 tablespoons finely chopped onion
2 tablespoons finely chopped green bell pepper
2 tablespoons all purpose flour
3/4 teaspoon salt or seasoned salt
1/8 teaspoon pepper
1 cup milk
1/2 cup frozen peas, thawed
1 can cream of mushroom soup
1 cup shredded Cheddar cheese
buttered soft bread crumbs
Preparation:
Cook macaroni in boiling water according to package directions until tender, drain and rinse.
Melt butter in a large saucepan or Dutch oven; add chopped onions and bell pepper and sauté over low heat for about 3 to 4 minutes, until tender. Add flour, salt and pepper; cook, stirring, until smooth and bubbly. Add milk and mushroom soup and stir over low heat until smooth and thickened. Add cooked drained macaroni, flaked tuna, peas, and about half of the cheese to sauce mixture, stirring constantly. Pour the mixture into 2-quart buttered casserole; top with remaining cheese then buttered bread crumbs. Bake at 350° for 30 to 40 minutes, or until nicely browned.

Tuna casserole serves 4 to 6.

WORLD'S BEST CHILI

Ingredients:

4 tbsp. vegetable oil
2 lg. onions, chopped
4 lg. garlic cloves, minced
4 lbs. lean stew meat, cut in sm. cubes
3 lbs. bulk pork sausage
2 (1 lb. 12 oz.) cans whole tomatoes
2 (6 oz.) cans tomato paste
6 tbsp. chili powder
3 tsp. cumin
1 tbsp. oregano
2 (1 lb.) cans baked beans
2 tsp. salt
2 (15 oz.) cans kidney beans, drained
1 (15 oz.) can pinto beans, drained
In a large heavy saucepan, heat oil. Saute onion and garlic until soft but not brown. Add beef and sausage. Cook until brown; drain off fat. Add liquid from tomatoes. Chop tomatoes and add to meat mixture with tomato paste, chili powder, cumin, oregano, baked beans, salt, sugar and cocoa powder. Simmer partially covered for 2 hours stirring often.
If too dry add a little water. Stir in kidney and pinto beans. Cook 30 minutes longer or until meat is very tender. May be refrigerated or frozen. Before serving remove any excess fat.

Basic Southern Potato Salad

Ingredients:

1 – pound red potato
1 – hard boiled egg, finely chopped
1 – large celery rib, finely chopped
1/2 – cup mayonnaise or Miracle Whip
1/2 small onion, finely chopped
1/8 – teaspoon yellow mustard
Cookware and Utensils:
1 – Large Boiling Pot
1 - Small Boiling Pot
1 – Large Serving Bowl With Lid
1 - Stirring spoon
1 – Knife


Direction:

As always, the key to great cooking is to be prepared and to use quality ingredients.
Start of by rinsing potatoes thoroughly under running water. While rinsing, gently scrub potatoes to remove dirt.
Place potatoes into a large pot and cover with at least two inches of cold water. Bring water to rolling boil and cook potatoes until tender. Don’t allow the water to boil out. Once potatoes are done remove from heat, pour out water and allow to cool before peeling. Go ahead and clean your large pot because you will use it later to mix up your potato salad.
Place eggs into a small pot, add cold water and bring to boil over medium-high heat. Cook eggs until done. Remove eggs from heat, add cold water and allow to cool before chopping.
Now that the potatoes have cooled, peel them and mash them up one at a time into your large pot. Add celery, eggs, onion, mayonnaise and mustard. Mix all of the ingredients together thoroughly. Start with the exact measurements and adjust to your desired taste, if necessary. If you must go ahead and add salt and pepper to taste.
Spoon the combined mixture into a suitable size bowl with lid. Cover and refrigerate. Serve potato salad cold.

Soul Food Peach Cobbler Recipe

Ingredients:

3 tbsp butter
1/2 cup self rising flour
1/2 cup pure fine granulated sugar
1/2 cup whole milk
1/2 teaspoon vanilla extract
1-1/2 cup canned sliced peaches w/juice
Cookware and Utensils:
1 - Measuring cup
1 - 8.5x4.5x2.5in Baking pan
1 – Mixing bowl
1 – Stirring spoon
Recipe Instructions:
As always the key to great cooking is preparation and quality ingredients.
Preheat oven to 350 degrees Fahrenheit. While you're preheating your oven, go ahead and melt 3 tablespoons of butter into a baking pan.
Combine flour and sugar into a mixing bowl and stir briefly. Next add whole milk and vanilla extract, then mix thoroughly. By now your oven should be preheated and your butter melted.
After the butter has melted, pour your mixture to the baking pan. Next evenly distribute your sliced peaches over the mixture. Do not stir. Bake at 350 degrees, in the center of your oven for 1 hour until peach cobbler is golden brown. This recipe will feed 4 to 5 people.
Preparation Time = 8 minutes Cooking Time = 1 hour until golden brown

Vanilla Ice Cream

Ingredients:

18 ounces, heavy cream
4 egg yolks
5-1/2 ounces fine granulated sugar
2 tablespoons vanilla extract
1 teaspoon fresh lemon juice

Direction:

Place water in lower pan of double boiler. Allow water to simmer on low heat.
Using a whisk and the upper pan of the double boiler, cream the eggs yolks with 3 tablespoons of heavy cream, sugar, vanilla extract and lemon juice until cream thickens.
Remove upper half of double boiler from lower half and continue to wisk. Add the remaining heavy cream and continue to whip until cream stiffens.
Place vanilla ice cream in refrigerator and allow ice cream to chill. Using a rubber spatula transfer chilled ice cream to your ice cream machine. Freeze according to manufacturer's directions.
Makes 1 quart of vanilla ice cream.
I'm sure you'll enjoy these homemade ice cream recipes for many years to come.

Strawberry Ice Cream

Ingredients:

5 egg yolks
3 cups heavy cream
1 cup fine granulated sugar
3 tablespoons vanilla extract
1 teaspoon fresh lemon juice
1 pint strawberries, pureed

Direction:

Add water to lower pan of a double boiler. Allow water to simmer over low heat.
Using a whisk and the upper pan of the double boiler, cream the eggs yolks with 5 tablespoons of heavy cream, sugar, vanilla extract and lemon juice until cream thickens.
Remove upper half of double boiler from lower half and continue to wisk. Add the remaining heavy cream, pureed strawberries and continue to whip until cream stiffens.
Place strawberry ice cream in refrigerator and allow ice cream to chill. Using a rubber spatula transfer to ice cream machine and freeze according to manufacturer's directions.
This homemade ice cream recipe makes about 1-1/2 quarts.

Awesome Pound Cake

Ingredients:

3 cups cake flour
6 large eggs
1 pound butter
1 pound sugar
2 teaspoons of pure vanilla extract
1/2 teaspoon salt
1/2 cup buttermilk
1/2 teaspoon baking soda
1 teaspoon baking powder

Direction:

Sift the flour, baking soda, and baking powder
into a large mixing bowl. Stir in salt and
the sugar. I use a large spoon for this. Next I add
the butter. My grandmother would melt the butter
in a pan over slow heat to make it blend easier.
You can do this or just let the butter soften at
room temperature. Add the eggs, whole. At this
point I break out my mixer and begin mixing on
slow. I slowly add my buttermilk, and then the
vanilla extract. After it is thoroughly stirred,
I turn the mixer up to medium for a few minutes,
and then finally on high. If the mixture is a little
thick I add just a touch more buttermilk. If you don't
mix things thoroughly you will have lumps that will
form air bubbles in your mixture and leave holes
in your finished cake. It was always a matter of pride
not to have these air pocket holes in our cakes so we
always made sure we got all of the lumps. In the
pre-electric-mixer day that involved a lot of whipping
the cake by hand. We usually didn't have a hand cranked
mixer
that worked well, so this involved a large mixing spoon
to whip it. Some old timers even counted the number
of times they whipped the mixture - sort of made it
fun and you didn't notice your arm tiring.

Preheat the oven to 325 degrees.

Take your standard tube cake pan and oil it with
butter. Then lightly flour the oiled pan. Shake
the excess flour from the pan.

Pour the mix in, bake the cake for about 1 hour
and twenty minutes. Keep looking at how your cake
is doing through the oven door but avoid opening
the door too much while it is cooking as I have
seen this, or jarring a cake, cause it to collapse.
When you think it is done, do the toothpick test.
Stick a wooden toothpick into one of the thickest
parts of the cake. If it's dry when you pull it our,
the cake is done.

Allow the cake to cool 15 or 20 minutes in the pan.
Then gently remove it, and stick it on your favorite
decorative cake plate.

Mama Pound Cake

Ingredients:

• 1/2 pound (2 sticks) butter, plus more for pan
• 1/2 cup vegetable shortening
• 3 cups sugar
• 5 eggs
• 3 cups all-purpose flour, plus more for pan
• 1/2 teaspoon fine salt
• 1/2 teaspoon baking powder
• 1 cup milk
• 1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F.
With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.

Elvis Presley's favorite pound cake

This is the best pound cake we have ever tasted. Its tender appeal is owed in part to cake flour and cream, and in part to beating the batter an extra 5 minutes.
Active time: 20 min Start to finish: 3 1/2 hr (includes cooling)
Servings: Makes 10 to 12 servings.
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Ingredients:

2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan
3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting
3/4 teaspoon salt
3 cups sugar
7 large eggs, at room temperature 30 minutes
2 teaspoons vanilla
1 cup heavy cream
Special equipment: a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)

Direction:

Put oven rack in middle position, but do not preheat oven.
Generously butter pan and dust with flour, knocking out excess flour.
Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.
Cooks' note:
Cake keeps, covered well with plastic wrap or in an airtight container, at room temperature 5 days.