Angel Peppermint Pie

Angel Peppermint Pie


4 1/2 tablespoons cornstarch
3/4 teaspoon salt
3/4 cup sugar
1 1/2 cups boiling water
3 egg whites, stiffly beaten
3 tablespoons sugar
1 pie shell, baked
1 cup heavy cream, whipped
2 sticks peppermint candy, crushed


Mix cornstarch, salt and 3/4 cup sugar in saucepan. Slowly add boiling water. Cook slowly until thick and clear. Beat egg whites with 3 tablespoons sugar; gradually add hot mixture while beating. Cool, pur into baked pie shell and top with whipped cream. Serve with peppermint sprinkled over top.

Chocolate Bourbon Pie



Chocolate Bourbon Pie 




18 regular marshmallows
1 small can evaporated milk
1/2 pint heavy cream, whipped
1 ounce bourbon
8 inch chocolate cookie crumb crust
Chocolate swirls or shavings

Melt marshmallows in milk in double boiler. Cool completely. Fold in whipped cream and bourbon. Pour into pie shell; chill 1 hour or more until firm. Garnish with chocolate swirls.

Hauoli Fish Barbecue

Hauoli Fish Barbecue


Barbecue is always a favorite celebration meal in Texas, but here is something different - barbecue with a Hawaiian twist!

4-6 pound trout, whitefish or snapper, cleaned and boned
Barbecue sauce
Pineapple slices
Ripe olives

Stuffing:
2 cups soft bread crumbs
2 cups drained, chopped cucumber
2 eggs, beaten
1/2 cup chopped onion
1/4 cup margarine, melted
Salt and pepper

Combine stuffing ingredients; mix well. Stuff 1 large or several small fish. Skewer each together. Place on aluminum foil, brush with barbecue sauce and seal foil. Bake 2 hours at 350. Garnish with pineapple and olives. NOTE: Stuffing may be made day ahead, but do not put in fish until day to be served.

Cherry Punch


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Cherry Punch


Want something different for your summertime get together? Here is a delicious cherry punch.

4 pounds sugar
3 dozen oranges (1 large can frozen)
1 1/2 dozen lemons
1 quart of drugstore cherry syrup
1/2 gallon pineapple juice
3 large bottles ginger ale


Melt sugar with enough water to make a thin syrup. Add other ingredients except ginger ale and chill. Just before serving, add ginger ale. Serves 60-75 people.

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Boiled Shrimp in Beer


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Boiled Shrimp in Beer


Here's something that will go well for your Fall Backyard Party!

1/2 cup vinegar
3 lemons halved and juiced
1 tablespoon thyme
1 tablespoons peppercorns
5 bay leaves
2 teaspoons salt
2 cans beer
5 pounds shrimp


Put first 7 ingredients, including lemon halves, in large boiler 2/3 full of water. Bring to boil and add shrimp. Have enough liquid to cover shrimp. Boil about 10 minutes or until shrimp become really pink. (Beer prevents usual shrimp odor.) Excellent for serving outdoors. Allow 3/4 pound shrimp per person.
Do you have a favorite recipe that you would like to share with your friends and neighbors?  Send it to us and we will publish it here!

Pecan Pickups


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pecan pickups

Pecan Pickups


Perfect for your Thanksgiving family get-together

3 ounces cream cheese
1 stick butter
1 cup flour
1/2 cup chopped pecans
1 egg
3/4 cup brown sugar
1 teaspoon vanilla
1 teaspoon butter, melted 


Combine first 3 ingredients. Divide into 24 sections; press into miniature muffin tins to form pastry. Mix remaining ingredients; fill cups. Bake 1/2 hour at 350 degrees. Makes 2 dozen.


Champion Cherry Pie


Champion Cherry Pie


1 cup sugar
3 tablespoons flour
1/4 teaspoon salt
1/4 cup cherry juice drained from can
1/4 teaspoon red food coloring
1/8 teaspoon almond extract
1 1/2 cups drained tart cherries
1 tablespoon butter


Mix sugar, flour and salt in saucepan. Add juice, coloring and extract. Cook slowly; blend well. Carefully stir in cherries; let stand while making pastry.

Pastry:
2 cups sifted flour
1 teaspoon salt
1 tablespoon sugar
2/3 cup shortening
1/3 cup cold milk
1 tablespoon melted butter

Sift dry ingredients together. Use pastry blender to cut in shortening until resembles coarse corn meal. Add milk, 1 tablespoon at a time, tossing mixture lightly after each. Add only enough milk to make mixture barely cling together when patted lightly. Divide dough into 2 parts. Quickly and lightly roll 1 part about 1 1/2 inch larger than pie pan. Place in pan/ trim edge, leaving 1/2 inch larger than pie pan. Place in pan; trim edge, leaving 1/2 inch hanging over pan. Brush crust with butter. Roll out other part to 1/8 inch thick. Cut into 1/2 inch strips. Pour cherry filling into pastry-lined pan; dot with tablespoon of butter. Weave pastry strips over top, turning edge of bottom crust over ends. Shape edge as desired. Bake 5 minutes on top rack of 450° oven. Move to bottom rack, lower heat to 375°; bake 30-35 minutes or until brown.

Deviled Egg Casserole


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Deviled Egg Casserole


5 hard-boiled eggs, halved
1 teaspoon vinegar
1/2 teaspoon mustard
Mayonnaise to moisten
1 can mushroom soup
1 can French fried onion rings


Mix egg yolks and next 3 ingredients. Stuff eggs; place close together in greased casserole. Top with soup, then onion rings. Bake 20 minutes at 350°. Serves 3 to 4 people.

Jambalaya

No one knows for certain how the New Orleans dish that we know as "jambalaya" got it's name. Some say it is from the French word  'jambalaia', meaning a mish mash, or mixup, and also meaning a pilau (pilaf) of rice. 

The Dictionary of American Food and Drink offers this tale:
Late one evening a traveling gentleman stopped by a New Orleans inn which had little food remaining from the evening meal. The traveler instructed the cook, "Jean, balayez!" or "Jean, sweep something together!" in the local dialect. The guest pronounced the resulting hodge-podge dish as "Jean balayez."
No matter how the name originated, it is certain that jambalaya is a delicious and popular dish that goes perfectly with family gatherings and good times.
 


Jambalaya
Old Louisiana bayou recipe


2 onions, chopped
4 tablespoons butter
1 can tomatoes
1/2 can tomato paste
4 garlic cloves, chopped
2 ribs celery, chopped
1/4 green pepper, chopped
1 teaspoon chopped parsley
3 cloves, chopped
1 pound boiled ham, diced
2 pounds peeled, boiled shrimp
3 cups cooked rice
Salt, black pepper, cayenne


Saute onions in butter 5 minutes. Add tomatoes, tomato paste and cook 5 minutes more. Add all seasonings, chopped very fine. Cook 30 minutes, stirring frequently. Stir in ham and cook 5 minutes. Stir in shrimp and cook 5 minutes. Stir in rice and season to taste with salt, black pepper, cayenne. Simmer 30 minutes, stirring frequently.

Recipe courtesy of Mrs. William P. Dilworth, Jr