|
Greetings everyone and welcome to Inter-Bikes International Cafe where the food is always cooking! Well, Labor Day is is over and you might be wondering what to make, the weather is good, so don’t put that grill away yet, there’s still plenty of great grilling weather ahead, so checkout this Months awesome Biker food recipes and you know Melody is on the scene wih more Dessert recipes no matter what the weather is or time of the year so get ready for Fall and keep that grill out and fired up!
Hey! Join in the fun and tasteful excitement, send us your recipes we'll get them up here for the world to see and try, so don't be shy send them to: fatboy@chef-fatboy.com and while your at it stop by our website for even more awesome Biker, Wild Game and Dessert recipes at: : http://www.chef-fatboy.com you’ll be glad you did and so will we!
Ride safe and always EAT WELL!
Chef Fat Boy, Melody and Family
Salads & Veggies:
Grilled Tomatoes
Submitted by: andie354w, Del.
Ingredients:
6 tomatoes
1 green pepper
1/2 c. sugar
1 c. dried bread crumbs
Butter
Preheat oven to 325 degrees. Cut tomatoes in half (removing stems) and place in baking dish. Cut rounds of green pepper on top. Sprinkle with sugar and dried bread crumbs alternately. Add dot of butter in center. Bake 1 hour. Serves 6
Grilled Vegetable Kabobs
Submitted by: Jackie Brice: Pa.
Ingredients:
12 lg. fresh mushrooms
Boiling water
1/4 c. Italian dressing
2 tbsp. lemon juice
1 1/2 tsp. Worcestershire sauce
2 med. zucchini, cut into 1 inch
diagonal slices
4 cherry tomatoes
Place mushrooms in medium bowl; cover with boiling water. Let stand 1 minute; drain. Combine dressing, lemon juice and Worcestershire sauce in small bowl. Alternately thread mushrooms and zucchini on four skewers. Grill kabobs over medium coals about 10 minutes, turning and brushing frequently with dressing mixture. Remove from heat. Thread cherry tomatoes onto ends of skewers. Continue grilling 5 minutes, turning and brushing with remaining dressing mixture. Garnish as desired. Makes 4 servings.
Grilled Green Bean And Red Onion Salad
Submitted by: fanceepans, Va,
Ingredients:
Salad::
1 1/2 lb. green beans, trimmed
2 tbsp. olive oil
Light the grill. Toss the green beans with the oil. When the coals turn gray, use tongs to set the beans in a single layer on the grill. Cook them for about 4 minutes, turning them often. The beans should char in spots, but do not let them burn all over. They are cooked when they look slightly wilted. Remove the beans from the grill and return them to the mixing bowl. Cover the salad tightly and refrigerate for several hours or dress it and serve right away.
DRESSING
1/4 c. fresh lemon juice
1 tsp. Dijon mustard
Salt and freshly ground black pepper,
to taste
1/4 c. olive oil
1 head chicory, torn into pieces
1/2 red onion, very finely chopped
1/2 red onion, quartered (for garnish)
In a bowl, whisk together the lemon juice, mustard, salt, and pepper. Slowly drizzle in the oil, whisking constantly, until the dressing emulsifies. Arrange the chicory in a wide, shallow serving bowl. Using tongs, add the green beans. Pour the dressing over the beans and sprinkle them with chopped onion. Garnish with the onion quarters and serve at once
Grilled Mushroom Salad
Submitted by: Jullie P, Del.
Ingredients:
1 lb. lg. white mushrooms, such as shiitake or portabello
5 tbsp. olive oil
1 tbsp. balsamic vinegar
Salt and freshly ground black pepper,
to taste
2 tbsp. freshly grated Parmesan cheese
2 tbsp. finely chopped fresh parsley
Light the grill. Remove and discard a slice from the bottom of each mushroom stem. If the caps are sandy, wipe them with a clean cloth. Brush the mushrooms with 3 tablespoons of the olive oil. When the coals turn gray, set the mushrooms, rounded sides down, on the grill and cook them for 8 to 10 minutes, turning them often. The mushrooms are done when they start to release some of their liquid and collapse a little. Remove them from the grill and cut some of the largest mushrooms in half. If the mushrooms are very large, you can slice them. Let the mushrooms cool slightly. In a small bowl, whisk together the balsamic vinegar, salt, and pepper. Drizzle in the remaining 2 tablespoons of oil, whisking constantly until it is all combined. Pour the dressing over the mushrooms, then cover them tightly with plastic wrap. Refrigerate them for 1 hour. Sprinkle the mushrooms with Parmesan, parsley, more salt and pepper if you like, and serve with grilled bread. Serves 4.
Grilled Corn Salad
Submitted by: loulouzee, Ga.
Ingredients:
6 ears fresh corn, husked
2/3 c. diced red onion
1/4 c. red wine vinegar
1 tbsp. minced fresh thyme or 1 tsp.,
dried
2 tsp. minced fresh chives
2 shallots, minced
1/2 tsp. salt
1/4 tsp. fresh ground pepper
1/2 c. olive oil
Cook corn in boiling water until barely tender, about 3 minutes, drain and rub with oil; put on grill over hot fire until lightly browned all over; cut kernels off corn and mix with red pepper and onion. In separate bowl, combine other ingredients, except olive oil. Gradually whisk in olive oil and pour over salad and toss.
Recipes:
Grilled Hula Hula Pork
Submitted by: Barry G. Wva.
Ingredients:
3 pounds pork tenderloin
1 quart reduced pork broth
1/2 cup brown mustard
1/2 cup yellow mustard
1 1/2 tablespoons horseradish
1 1/2 tablespoons ketchup
1 1/2 tablespoons brown sugar
2 cloves garlic, minced
8 small red potatoes
2 carrots, stripped
1 can pineapple rings
In saucepan, place pork broth, brown and yellow mustards, honey, horseradish, ketchup, brown sugar and garlic. Simmer on low and reduce. Grill pork tenderloin, turning to prevent burning while brushing sauce over the meat. Remove from grill when done, 170 degrees. About 1 hour on low heat. Grill vegetables and pineapple during last half of the cooking time and serve with the meat.
Don’s Baby Back Ribs
Submitted by: Don “Duck” Shea, Del.
Ingredients:
4 racks pork baby back ribs, each about 1 pound
12 whole black peppercorns
2 bay leaves
10 whole star anise
2 cinnamon sticks, each 3 inches long
1/4 cup soy sauce
1 12 ounce jar plum jam
1 tablespoon grated, peeled gingerroot
1 garlic clove, crushed with garlic press
In 8 quart saucepot, heat ribs, peppercorns, bay leaves, 4 star anise, 1 cinnamon stick and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer 50 minutes to 1 hour until ribs are fork tender. Remove ribs to platter. If not serving right away, cover and refrigerate until ready to serve. Prepare glaze: In 1 quart saucepan, heat soy sauce, remaining star anise and cinnamon stick to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes. Remove from heat; let stand, covered, 5 minutes. Strain mixture into bowl; discard star anise and cinnamon. Stir in plum jam, grated ginger, and garlic. Place ribs on grill over medium heat. Cook 10 minutes, turning once, until browned. Brush ribs with some glaze and cook 5 to 10 minutes, brushing with remaining glaze and turning frequently.
BBQ Beef Ribs
Submitted by: panman66, Del,
Ingredients:
5 pounds beef short ribs
3 cups BBQ sauce
Place ribs in a flat pan or dish. Pour sauce over ribs, turning so as to coat both sides; pierce meat with a large fork. Marinate 8 hours turning once. Remove ribs from marinade and brush off excess sauce to avoid burning Broil or cook over coals
Bill’s BBQ Ribs
Submitted by: wildmanb, Del.
Ingredients:
3 pounds short ribs
2 cups chicken broth
2 cups water, or enough to barely cover ribs
1 tablespoon brown sugar
1/4 cup cider vinegar
1/4 cup catsup
2 tablespoons tomato paste
1 tablespoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon ground cloves
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
The day before grilling the ribs, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully as the syrup will suddenly darken in color. Immediately add broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat until it becomes thick and syrupy.
Day of grilling, place the ribs on the grill so they are not directly over the coals or flame and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminum foil. Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve with extra sauce on the side.
Andy’s Grilled Pork
Submitted by: Andrew Frazer, Pa.
Ingredients:
2 pork tenderloins, about 3/4 pound each
chopped fresh cilantro, for garnish
Marinade:
1/3 cup soy sauce
1/4 cup honey
1/4 cup fresh lime juice
2 tablespoons olive or vegetable oil
3 garlic cloves, finely chopped
1 tablespoon curry powder
1 tablespoon grated fresh ginger
1/2 teaspoon ground black pepper
In a small bowl, combine all marinade ingredients; mix until well blended. Place pork tenderloins in a plastic bag; pour marinade over pork in bag. Close bag tightly; marinate in refrigerator for 1 hour or up to overnight. Remove pork from marinade; reserve marinade. Grill over medium coals 20 to 25 minutes for medium doneness, turning after first 10 minutes. Meanwhile, place reserved marinade in a small saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Serve with sliced pork; garnish with cilantro. Makes 2 servings.
Bourbon Steaks
Submitted by: Ian McLennan, Va.
Ingredients:
1-1/2 pounds steak
1 teaspoon sugar
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons water
1 garlic clove, crushed
Mix all ingredients together, place in ziplock bag and marinate steak 4 hours or over night. Grill to desired doneness. This recipe is good with any cut of steak you like.
Grilled Rib-eye Steak
Submitted by: Raymond Foster, Pa.
Ingredients:
Rib-eye steaks (3-4 inch to 1-inch in thickness)
Celery salt
Onion salt
Garlic salt
Kitchen bouquet
Butter or margarine (use 1 stick or
1/2 cup for 6 steaks)
Sprinkle generous amounts of the three salt-mixes on the steaks. Use each in amounts to suit individual tastes. Pour some kitchen bouquet over the steaks, each side, and rub salt and liquid well into the meat. Wrap in foil together until ready to grill. Grill steaks until of desired doneness, basting with the butter or margarine as needed. Remove from grill when ready to wrap back in the foil to take to table. The juices which come from the steaks are very good to pour over the steaks from the foil.
Dan’s Grilled London Broil Steak
Submitted by: Dan Adorno, Ny.
Ingredients:
1/2 c. red wine vinegar
1/2 c. soy sauce
1/2 c. vegetable oil
1/2 tsp. black pepper
4 cloves of garlic, sliced
1 (3 1/2 lb.) London Broil
Combine first five ingredients in a large shallow dish, mixing well. Add steak. Turn to coat each side. Cover and refrigerate 12 hours. Remove steak from marinade. Grill covered over medium hot coals on each side until desired degree of doneness, basting occasionally with marinade. Remove from grill, wrap in foil after pouring excess marinade over steak. Let stand in marinade 5 minutes slice and serve.
Brenda’s Seafood Chowder
Submitted by: Brenda Cummings, NY.
Ingredients:
¼ pound bacon, diced
½ stick butter
2 stalks celery, sliced
½ large onion, diced
3 14-ounce cans chicken broth
2 medium potatoes, diced with skin on
1 8-ounce bottle Snow’s clam juice
¾ cup all-purpose flour
¼ pound raw shrimp, peeled and de-veined
½ pound small scallops
1/3 pound fresh salmon, cut into 1-inch pieces
1/3 pound any white fish, cut into 1-inch pieces
12 ounces heavy cream
¼ dry white wine (such as Chardonnay)
½ tsp. thyme
1 tablespoon dried parsley
salt and pepper, to taste
Directions:
Brown bacon inheavy 6-quart pot over medium-high heat. Don’t drain. Add butter. Sauté celery and onion in fat until translucent. Add 2 cans of the broth and potatoes; cook until potatoes are tender. Mix third can of broth with flour thoroughly--no lumps. Add to pot. Stir until thickened. Add thyme, parsley, and seafood. Cook until shrimp is pink and fish flakes easily, about 5 to 6 minutes. Add cream and wine and season to taste with salt and pepper. Heat through. Serve with hot, crusty bread. Makes about 8 servings.
Max’s Seafood Chowder
Submitted by: Hank “Max” Fortier, Me.
Ingredients:
3 lg. white potatoes
1 c. coarsely chopped onion
1 tsp. salt
1/2 tsp. pepper
1/4 c. flour
8 slices American cheese
1 1/2-2 lb. total firm white fish, peeled & cleaned shrimp, small scallops or crab (1/2 lb. of each is nice)
2 c. milk
1/2 c. butter
Directions:
Peel and cube potatoes (3/4 inch pieces). In a large covered pot, boil onions and potatoes in enough water to not quite cover. Add salt and pepper. Wash fish and cut into 3/4 inch cubes. When the vegetables are almost cooked, add fish and shell fish and enough water to cover fish. Reduce heat and simmer about 1/2 hour over very low heat. Stir in milk. Melt 1/2 cup butter in separate pan and stir in 1/4 cup flour. Add to large pan and return to a slow boil stirring gently. Add cheese slices stirring until cheese melts.
Capt’n Crusty’s Chowder
Submitted by: Chris “Capt’n Crusty” Fosmire, FL.
Ingredients:
1 lb. fish fillets
2 c. water
2-3 lg. potatoes, diced
2 strips bacon
1 onion, sliced
1/2 c. celery, diced
1 bay leaf
2 c. milk
1 tbsp. butter
1 tsp. salt
Pepper
Directions:
Simmer fish in water for 10 minutes. Drain. Reserve broth. Cook potatoes in broth until tender. Sauté bacon until crisp. Remove from pan. Saute celery and onion until golden brown. Crumble fish. Add fish, vegetables and broth, milk and butter. Simmer 5 minutes. Salt and pepper to taste. Serve with crumbled bacon on top. Serves 6.
Jen’s Seafood Delight
Submitted by: jenbikergirl, DE.
Ingredients:
1 1/2 lbs. redfish, snapper, or firm fish of your choice
8 oz. blue crab meat, picked clean
3 med. potatoes
1 lg. onion, thinly sliced
3/4 c. celery, chopped
1/4 c. green pepper, chopped
2 cloves garlic, minced
1/4 c. butter
2 (16 oz.) cans tomatoes
2 c. clam-tomato juice
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
1/4 tsp. marjoram
1 dozen little neck clams in shells
8 oz. scallops
Snipped parsley
Directions:
Cut fish into 1-inch chunks; pare potatoes and cut into 1/2-inch pieces. Peel and thinly slice onion; sauté onion, celery, green pepper, and garlic in butter in saucepan. Add tomatoes with liquid, clam-tomato juice, and seasonings; cover and simmer 30 minutes. Add fish, potatoes, clams, and scallops. Cover and simmer about 10 minutes or until fish, potatoes, and scallops are done and clam shells are open. Add crab meat and heat through. Sprinkle with parsley. Serve with buttered, crusty bread. Makes 8 servings.
Yvonne’s Chowder
Submitted by: Yvonne LaFrange, NJ.
Ingredients:
Handful of parsley
3/4 stick butter
2 cans Snow's clam chowder
1 pt. half & half
1 lb. haddock (white fish)
1/2 lb. bay scallops or 1/4 lb. sea scallops
Milk
Directions:
Chop up scallops and break up haddock. Sauté in butter until all fish is cooked. Mix half & half and Snow's clam chowder in large pan. Add scallops and haddock and parsley. Add milk until it gets to the consistency you like.
Seafood Boulli
Submitted by: “D” Hogwild, FL
Ingredients:
1 lb. fresh or frozen haddock or cod fillets
1 med. onion, chopped
2 tbsp. butter
2 tbsp. all-purpose flour
3/4 c. water
1 (10 oz.) can baby clams
2 c. peeled, diced potatoes (3 med.)
3 c. Half and Half or milk
1 (13 oz.) can evaporated milk
8 oz. scallops, halved or quartered
1 (4 1/2 oz.) can sm. shrimp, drained
Salt, white pepper and paprika
Chopped parsley
Directions:
Thaw fish slightly if frozen. Cut into 1 inch chunks. Set aside. In 3 quart Dutch oven or kettle, sauté onion in the butter until tender but not browned. Stir in flour. Add water, liquid drained from clams and the potatoes. Bring to a boil. Cover and gently simmer for 15 minutes or until potatoes are tender. Add fish, clams, Half and Half, evaporated milk, scallops and shrimp. Simmer over low heat for 15 minutes or until fish becomes opaque. Season with salt and pepper to taste. Serve in soup bowls or a tureen. Garnish each serving with paprika and chopped parsley. Good served with: Pilot crackers and a tossed green salad with tomatoes. Tips: For best results, allow chowder to stand 5 minutes before serving to blend flavors.
Cove Chowder
Submitted by: Margie Gilbert, CA.
Ingredients:
1/2 lb. butter
1 lb. bacon, finely chopped
2 1/4 c. diced onions
2 1/4 c. diced celery
2 1/4 c. diced carrots
2 to 2 1/2 c. flour
3 to 4 qt. liquids comprised of clam juice, reserved liquids, and water
4 1/2 c. peeled and cubed potatoes
3 (10 oz.) cans of clams
3 1/2 c. corn kernels cut from fresh cobs
1 to 1 1/2 qt. whole milk
1 1/2 to 2 lbs. fish cut in 3/4 inch cubes
1 lb. shrimp
Cut fish filet (skinned and boned) into 3/4 inch cubes.
Directions:
Bring 2 cups water to boil, add 1/2 teaspoon salt. Add fish cubes. Bring to boil and simmer 5 minutes. Put aside fish cubes and reserve the water. Bring 2 cups water to boil and add 1 lb. shrimp. Bring back to boil and simmer 5 minutes. Set shrimp aside to cool so you can peel them. Reserve the cooking water. Cut 1 lb. bacon into 1/2 inch pieces. Fry out until crispy. Remove the bacon pieces from the grease and put aside. Add 1/2 lb. butter to the bacon grease and melt. Add carrots and celery, cook over low heat for 15 minutes. Add onions to carrots and celery and continue cooking for an additional 5 to 10 minutes or until the onions look glossy. Add enough flour (2 to 2 1/2 cups) to bind all ingredients into a rue and cook, stirring continuously for 3 to 4 minutes.Add six 8 oz. bottles Look's clam juice or Reese's clam juice. Add 6 more cups of liquid comprised of the reserved water from fish and shrimp, liquids from the canned clams, and water to make up the total additional 6 cups of liquid. At this point you will have a total of 12 cups of liquid. Depending on your desire for a super thick chowder, you may or may not want to add up to 4 more cups of fresh water for a total of 16 cups of liquid. I usually add just 12 cups of liquid. Add diced potatoes, 3 cans of clams, and 3 1/2 cups corn kernels which you have just cut off the cob. Lay the crispy bacon on a chopping board so you can chop it into tiny pieces. It is desirable to crumble it as small as possible. Add this crumbled bacon to the soup. Cook over low heat at least one hour or until the potatoes are tender. Stir often. Add 1 to 1 1/2 quarts whole milk. Cut peeled shrimp into 1/2 inch pieces and add, along with the fish cubes. Bring soup up to serving temperature, or if you're going to hold it a day, put in the refrigerator. I have found it best to put the soup in the refrigerator for a day. It is far better the next day.
My New England Clam Chowder
Submitted by: Jeff Walker, Mass.
Ingredients:
12 chowder clams
1 lb. potatoes, peeled & diced
1/4 lb. salt pork, diced
3 oz. flour
1 pt. whole milk
1/2 pt. heavy cream
1 tsp. "Old Bay Seafood Seasoning"
1 c. chopped celery
1 oz. vegetable oil
1/2 lb. onions, peeled & diced
2 qts. water
Directions:
Steam clams until they open, then chop into very small pieces (hold until later). Peel and cube the potatoes (hold). Simmer the diced onions in the vegetable oil until they are transparent (hold). Simmer salt pork until light brown then remove the fat. Put the onions, potatoes, clam water, celery, salt pork and seasoning into a large pot and cook for 1 hour on medium heat, then add clams and cook for 5 minutes longer. Stir in the flour during this period. Heat the milk and cream in a separate pot and add to the chowder mixture when ready. Serve, topped with oyster crackers and a small pat of butter. Enjoy! Preparation time: 1 to 1 1/2 hours. Serves: 10 to 12.
Gram’s Corn Chowder
Submitted by: Paula Meizler, Pa.
Ingredients:
1/2 lb. sliced bacon, chopped
3 lg. onions, chopped
1 c. chopped celery
1 bay leaf
4 tbsp. flour
5 c. peeled, diced potatoes
2 (17 oz.) cans cream style corn
2 c. half and half
2 (14 1/2 oz.) cans chicken broth
2 tbsp. unsalted butter
Salt and pepper to taste
Optional: You can add either seafood or ham to change flavor of chowder.
Garnish: Paprika and parsley
Directions:
In large Dutch oven cook bacon over medium heat until crisp. Drain. Discard oil in pan and replace with 4 tablespoons olive oil. Add onions and celery and cook over low until soft. Add bay leaf and stir in flour. Cook, stirring for 3 minutes. Stir in potatoes and 5 cups water. Bring to a boil; simmer 20 minutes until potatoes are cooked. Stir in corn, half and half, chicken broth and bacon. Cook on low until hot. Add butter if desired. Add salt and pepper to taste. Pour into mugs or bowls; garnish with paprika and parsley. Makes 10 servings.
Capt’n Rob’s Fish Chowder
Submitted by: Rob “Capt’n Rob” Modys, FL.
Ingredients:
1-2 lb. of your choice of fish or seafood
2 tbsp. butter
1 onion, chopped
2 tbsp. flour
2 c. milk
1 c. heavy cream
3 lg. potatoes, diced
6 slices bacon, cooked & crumbled
1 tbsp. dill
1 sm. stalk celery
1 med. to lg. carrot, diced
Garlic powder to your taste
Salt & pepper to your taste
Parsley & basil sprinkled to your taste
Directions:
Cook potatoes slightly until soft. Cut up fish and add plus rest of ingredients. Cook for about 15 minutes; then simmer for about an hour.
Treasure Coast Chowder
Submitted by: Don Denis, FL.
Ingredients:
5 c. water
1 can (14 1/2-16 oz.) tomatoes, whole or crushed
1 can (8 oz.) tomato paste
1 c. white wine
1 med. onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1/4 c. coarsely chopped parsley
2 cloves garlic, minced
2 bay leaves
2 tsp. salt
Pepper to taste
Dash hot pepper sauce, optional
2 lb. fresh or frozen fish fillets or a combination of fillets & seafood, thawed
Directions:
Combine all ingredients, except fish, in a large pot. Bring to a boil, then lower heat and cook, uncovered, for 20-30 minutes, until vegetables are tender. Cut fish into large chunks. Add fish and bring mixture just to boiling, reduce heat. Cover and simmer for 6-8 minutes more.
Corn & Crawfish Chowder
Submitted by: Dan, Dan the Cajun Bikerman, LA.
Ingredients:
2 tbsp. olive oil
1 qt. seafood or chicken stock
4 med. potatoes, peeled and diced sm.
1 med. onion, diced
2 stalks celery, diced
1 (14 oz.) can corn
1 (14 oz.) can creamed corn
4 oz. heavy cream
White pepper
1 lb. crawfish tails
Directions:
In a 4 quart heavy gauge saucepan, heat olive oil. Add onion and celery and sauté over low heat with the cover on until transparent. Add potatoes and cook an additional 5 minutes. Add stock and corn and simmer for 30 minutes. Add crawfish and pepper and check for salt. Finish with cream just before serving. Makes 8 servings.
Incredible Fish Chowder
Submitted by: Jon Yuspa, De.
Ingredients:
Fish Stock:
2 pounds fresh firm white fish (cod, halibut), scallops, shrimp, clams, mussels, lobster, crab, oysters, etc. as desired, about 2-3 pounds in all.
8 c. water
1 coarsely chopped carrot
1 coarsely chopped celery
1 clove garlic
1 bay leaf
1/2 tsp. salt
6 peppercorns
2 cloves
1/2 lemon
Basil
Chowder:
1/2 c. olive oil
3/4 c. sliced onion
1/4 c. parsley
1 clove garlic, pressed
1/2 tsp. basil
1 bay leaf
3 peppercorns
1/2 tsp. salt
16 oz. chopped tomatoes
Pinch of saffron (optional)
Directions:
Simmer stock ingredients 10-15 minutes. Add scraps from fish and seafood to be used and let simmer 10 minutes. (If clams, crab, lobster or shrimp with shells, cook in stock and remove.) Strain stock and set aside. Add oil to another pot. Add onion, garlic and parsley and cook, stirring until lightly browned. Add basil, bay leaf, peppercorn, tomato, salt and saffron. Simmer 30 minutes. Add stock to chowder. Stir and then add fish. Cook about 10 minutes. Add seafood and 1/4 teaspoon grated lemon rind, simmer 5 minutes. Add 1 cup or more dry white wine and serve immediately with good French bread.
Jan’s Fishy, Fishy
Submitted by: Jan Davidson, Vi.
Ingredients:
1 lb. any fish fillets, cut into small chunks
4 med. potatoes, cubed
Top half 1 bunch celery stalks, chopped
1 lg. onion, chopped
2 carrots, chopped
3/4 stick butter
1 1/2 qt. milk
1/2 tsp. dry mustard
1/2 tsp. oregano
1/2 tsp. rosemary
Seasonings - any or all:
1 tsp. salt
1 tbsp. pepper
1 tsp. seasoning salt
1 tbsp. chicken bouillon
2 bay leaves
2 dashes Tabasco
1 tbsp. seafood seasoning
4 dashes Worcestershire sauce
Directions:
Use as little water as possible to cook the following; simmer carrots 10 minutes. Add onions, celery and seasonings. I use all these seasonings, but if you don't have all, use what's on hand - good anyway! Simmer until almost tender, about 15 more minutes. Add potatoes, simmer 10 minutes. Add fish. Simmer until fish turns white, about 5-10 minutes. Do Not Overcook fish. Add milk. Cook as slow as possible bringing to a boil. This freezes well.
Ham & Cheese Noodle Casserole
Submitted by: Bones, NC.
Ingredients:
1 package (8 oz.) wide noodles
2 1/2 cups (3/4 lb.) diced cooked ham
2 cups (8 oz.) shredded Swiss cheese
1/3 cup chopped green pepper
2 tablespoons chopped onion
1 teaspoon salt
1 cup dairy sour cream
2 green pepper rings for garnish
Cook noodles according to package directions; drain.
Directions: In a large bowl toss together noodles, ham, cheese, green pepper, onion and salt. Gently blend in sour cream. Turn into a buttered 2 qt. casserole dish. Bake in a preheated 375°F oven for 25-30 minutes or until cheese melts and casserole is heated through. Top with green pepper rings. Makes 6 servings.
Pork Chop Apple Casserole
Submitted by: Marc Powell, Ill.
Ingredients:
6 rib or loin pork chops, bone-in 3/4-1" thick
3 tablespoons flour
1/4 teaspoon each onion and garlic powder
1/4 teaspoon paprika
1 tablespoon olive oil
1 teaspoon butter (optional)
1/2 cup chopped onions
2 cups thinly sliced cored apples (peel on)
3 tablespoons Kraft's Honey Barbecue Sauce
3 cloves garlic
1 teaspoon salt
few dashes pepper
Directions:
Place flour in a shallow dish, sprinkle with onion powder, garlic powder and paprika. Stir in the seasonings with a fork until well mixed. Season pork chops liberally with salt and pepper. Dredge in the flour until well coated. In a skillet, brown the pork chops on both sides in olive oil and butter. Add onions, apples, and Kraft's Honey Barbecue Sauce and minced garlic. Cover and simmer 45 minutes or until chops are tender.
Hearty Beef Soup
Submitted by: Jean MacCarthy, Tx.
Ingredients:
1/4 cup (1/2 stick) butter
1 cup water
2 cups shredded potatoes
2 tablespoons chopped onion
1 tablespoon flour
4 cups milk
1 package (3 1/2 oz.) smoked sliced beef
1 cup (8 3/4 oz. can) whole kernel corn
1/4 teaspoon celery seed (optional)
1 cup dairy sour cream
Salt and pepper
Dairy sour cream (optional)
Chopped parsley (optional)
Directions:
In saucepan melt butter. Add water, potatoes and onion. Cover, bring to a boil. Turn to simmer and cook until potatoes are done, about 20 minutes. Stir in flour and cook 1 minute. Gradually add milk, stirring constantly. Stir in beef which has been cut into small pieces, un-drained corn and celery seed. Gently blend in sour cream. Heat to serving temperature. Add salt and pepper to taste. Serve garnished with a dollop of sour cream and parsley, if desired. Makes 10 cups.
Sausage with Dice Tomatoes
Submitted by: Tony Ierna, CT.
Ingredients:
2 lbs Italian sausage
2 long Italian rolls
2 14.5 oz cans diced tomatoes with green pepper and onion
1/2 teaspoon oregano
1/2 teaspoon sugar (optional)
Directions:
Bring sausage to a boil; reduce heat and simmer over low heat for 45 minutes. Cut sausage almost in half, brown in middle. Slice rolls and fill with sausage. In a saucepan, combine 2 cans diced tomatoes with green pepper and onion, add oregano and sugar (optional). Heat to a boil. Remove from heat. Spoon diced tomato mixture over sausage. Serves 3-4.
Steak & Noodles
Submitted by: John Smith, Fl.
Ingredients:
1 package (8 oz.) medium noodles
2 pounds round steak, cut 1/2 inch thick
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
2 tablespoons water
2 tablespoons flour
1 tablespoon minced onion
1/2 teaspoon garlic salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 cup dairy sour cream at room temperature
2 cups cottage cheese
Cook noodles; drain and set aside.
Directions:
Cut meat into serving pieces. Mix 2 tablespoons flour, salt and 1/4 teaspoon pepper; coat meat with mixture. In large skillet, with cover, melt butter; brown meat slowly. Add water, cover and simmer 20 minutes. Remove meat from skillet. Into drippings blend 2 tablespoons flour, onion, garlic salt, Worcestershire sauce and 1/4 teaspoon pepper. Stir in 2/3 cup sour cream. Mix noodles with cottage cheese and sour cream sauce. Turn into casserole; top with meat. Cover; bake in a preheated 350°F oven for 25 minutes. Remove cover; spoon on remaining sour cream; sprinkle with pimiento and parsley, if desired. Return to oven 5 minutes. Makes 6 servings.
Desserts by Melody:
Raspberry Filled Cake
Ingredients:
1/2 cup (1 stick) butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup milk
Butter and flour two 9" round pans.
Directions:
Cream butter. Gradually add sugar; beat until fluffy. Beat in eggs, one at a time. Add vanilla. Sift together dry ingredients; add to creamed mixture alternately with milk, beginning and ending with dry ingredients. Spread in pans. Bake in a preheated 350°F oven for 25-30 minutes. After 5 minutes turn out onto racks to cool.
Filling:
1 package (10 oz.) frozen raspberries, thawed
1/2 cup raspberry syrup
2 tablespoons sugar
1 1/2 tablespoons cornstarch
1 tablespoon lemon juice
1 1/2 cups dairy sour cream
Drain raspberries; save 1/2 cup syrup.
In a small pan combine sugar and cornstarch; gradually add syrup. Cook over medium heat, stirring constantly, until thickened; cook 2 more minutes. Add lemon juice. Chill. Fold syrup and raspberries into sour cream. Spread half the filling between cake layers and the rest on top. Refrigerate until served.
Ann’s Blueberry Cobbler
Submitted by: Ann Sobleski, CT.
Ingredients:
2 cups cake flour or 1 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
1 1/4 teaspoon salt
1 tablespoon sugar
1/4 cup butter
3/4 cup milk or cream
Fruit Filling:
4 cups fruit
1 tablespoon cornstarch or arrowroot
1/3 cup sugar
Directions:
Bring 3 cups blueberries to a boil with 1/3 cup sugar and 1 tablespoon cornstarch or arrowroot. Simmer 3-5 minutes; remove from heat and set aside. Taste the fruit and adjust sugar to your taste; some blueberries are extra tart and require additional sweetening. Preheat oven to 425°F.Whisk together flour, salt, sugar and baking powder. Cut in butter using a pastry cutter or a wide fork. Lightly stir in milk just until combined. Turn dough out onto a lightly floured board and gently knead for 30 seconds. Divide into 2 portions. Pat 1/2 of the dough into a buttered 8x8 inch pan. Cover with half of the hot fruit, to the edges. Dot with 2 tablespoons butter over top. Bake for 30 minutes and serve with vanilla ice cream and blueberry sauce. Alternatively, the fruit may be layered on the bottom and covered with the dough, and buttered on top. Makes 2. The second may be covered well and frozen for up to 3 months.
GrandMa’s Peach Cobbler
Submitted by: Pearl Page, Tenn.
Ingredients:
1 large can of sliced peaches, in heavy syrup
1 cup sugar
1 cup flour
1 cup milk
1 stick butter
1 large casserole dish
Directions:
Mix flour and sugar well. Mix milk in flour and sugar mixture well so it is not lumpy. Pour Peaches and juice in a Large Casserole Dish. Pour milk, flour, and sugar mixture over peaches. Dab stick of butter over the mixture. Preheat oven at 400°F. Cook until bubbly. Turn down heat to about 300°F. Cook until lightly brown on top. Enjoy!
Melody’s Amaretto Peach Cobbler
Ingredients:
Biscuit Topping:
2 cups all-purpose flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. cream of tartar
1/2 tsp. salt
2 tablespoons candied ginger
1 tablespoon Amaretto liqueur
1 1/4 sticks unsalted butter
1/2 cup heavy cream
Slice butter into 1-inch pats and freeze for 20 minutes before preparation.
Directions:
In a food processor, process the ginger for 30 seconds. Add the sugar, baking powder, baking soda, cinnamon, cream of tartar and salt; process 15 seconds. Add flour and cold butter; process for 30 seconds or until the mixture looks like coarse bread crumbs. With the processor running, pour in the cream and Amaretto and pulse until moist clumps form. Do not over process; a few seconds is all it takes. On a clean work surface or silicone sheet which has been lightly dusted with flour, knead dough 8-10 times. Roll or pat into a circle 3/4-inch thick. Using a 3-inch round biscuit cutter that has been dipped to coat in flour, cut dough into 8 3-inch rounds. Dip cutter in flour for each use. Re-roll scraps and cut again.
Filling:
3 lb. firm but ripe peaches, peeled, pitted and quartered
3/4 cup sugar
2 tablespoons cornstarch or arrowroot
1 tsp. ground cinnamon
1/2 teaspoon almond extract (optional)
3 tablespoons Amaretto liqueur
Preparation:
Preheat oven to 375°F.
In a 3 1/2-quart casserole dish, gently stir together peaches, sugar, cornstarch or arrowroot, cinnamon, almond extract (optional) and Amaretto. Place dough circles in a single layer evenly over the peach filling. Bake in a preheated oven until the top is golden brown and bubbling, for about 35 minutes. Cool before serving with whipped topping, vanilla or peach ice cream. For extra flavor, beat whipping cream with 1 tablespoon confectioners' sugar plus 1 tablespoon Amaretto. Sprinkle top with slivered almonds. Drizzle with 1 tablespoon Amaretto (for the over 18 crowd!).
Cranberry Muffins
Submitted by: April Whitmore, ( 8 years old), KY.
Ingredients:
1/2 cup sugar
2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 egg
1 cup milk few drops vanilla or almond extract, or rum
1/4 cup melted butter or shortening
1 cup chopped raw cranberries
1/2 cup chopped pecans or walnuts (optional)
1/2 teaspoon freshly grated orange peel (optional)
Directions:
Preheat oven to 400°F. Generously butter a (or spray with non-stick spray) 12 large or 16 medium muffins pan. Combine chopped cranberries with 1/2 cup sugar. Whisk or sift together (sifting will make for lighter muffins), flour, baking powder, salt, and 3 tablespoons sugar. Beat egg, add milk and beat well. Add melted butter or shortening. Stir quickly into dry ingredients, mixing well just until dry ingredients are moistened, some lumps will remain. Stir in cranberries, chopped nuts (optional), and orange peel (optional). Bake at 400°F for 20 or 25 minutes. Remove from oven; brush muffin tops with melted butter. Sprinkle with coarse sugar or cinnamon sugar, if desired.
Marsha’s Cinnamon Buns
Submitted by: Marsha Devens, Ca.
Ingredients:
Rolls:
4 cups all-purpose flour
1 package active dry yeast
1 cup warm milk, scalded and skimmed
1/2 cup granulated sugar
1/3 cup butter, melted
1 teaspoon salt
2 eggs
Directions:
Dissolve the yeast in warm milk. Combine sugar, butter, eggs and salt. Stir in flour. Turn the dough out onto a lightly floured board and knead until smooth. Place in a lightly greased bowl and turn once to grease top. Cover, let rise in a warm place free from draft about one hour or until dough has nearly doubled in size. Punch down, and roll the dough on a clean surface lightly dusted with flour. Roll out to a rectangle shape until it is approximately 21 inches long and 16 inches wide by 1/4" thick. If dough begins to resist, stop working and allow it to rest for 15 minutes. Preheat oven to 400°F. While oven is preheating, mix ingredients for filling.
Filling:
1 cup brown sugar, firmly packed
2 1/2 tablespoons cinnamon
1/3 cup butter, softened
Mix brown sugar and cinnamon in a small bowl. Spread the softened butter evenly over the surface of the dough, then sprinkle with the cinnamon sugar mixture. Starting from the long side, begin rolling the dough down to the bottom edge, jelly roll style. Cut the rolled dough into 1 3/4" slices and place into a lightly greased baking pan, allowing about 1 inch space between each. Put the rolls into a warm place and allow to rise again until nearly double in size (approximately 30 minutes). Bake for 10 to 15 minutes or until lightly golden. While the rolls are baking, mix ingredients for icing.
Icing:
8 tablespoons (1 stick) butter, softened
1 1/2 cups confectioners' sugar
1/4 cup cream cheese
1/2 teaspoons vanilla extract
1/8 teaspoon salt
Beat well with a rotary mixer until light and fluffy. When the rolls are done, drizzle generously with the icing while still warm.
Banana Cake
Submitted by: Tiffany Raby, KY.
Ingredients:
1 1/2 cups shortening
4 1/2 cups sugar
1 tablespoon vanilla
6 eggs
2 1/2 cups mashed bananas
7 cups sifted cake flour
1 tablespoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 cups chopped walnuts or pecans (optional)
Directions:
This makes a large cake: It may be divided into 40-50 portions, wrapped tightly and kept for up to 4 months in the freezer. Packed into lunch boxes in the morning while still frozen, it will be just right by noontime! The cake may be lightly frosted before freezing, if desired, but if you do, place a square of wax paper over the frosting before wrapping. Preheat oven to 325°F. Butter and dust with flour (tapping out excess) 1 large sheet cake pan - 16 1/2 x 24 1/2 a 1".Cream together shortening, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Add the mashed bananas and continue beating while adding the dry and wet ingredients alternately, as follows: Sift together flour, baking powder, baking soda, and salt. Slowly stir 1/3 of this into the shortening mixture; add half of the buttermilk; add another 1/3 flour mixture, the remaining buttermilk, finish with the remaining flour mixture. Beat only until mixed, some streaks may remain. Stir in nuts, if using. Spread batter evenly onto prepared sheet pan, spreading with a spatula into corners. If desired, pan may be neatly lined with parchment paper for easy removal, but a well buttered and floured pan is sufficient. Bake at 325°F for 1 hour or until a toothpick inserted in center of cake comes out clean. Remove from oven and allow to cool for 5 minutes, then run a butter knife along edges of pan. Frost, if desired, with vanilla, banana or cream cheese frosting. Extra chopped nuts may be sprinkled over frosting. Let cool for 20 minutes before slicing into individual serving pieces. When completely cool, wrap tightly in plastic wrap. Pack into a rectangular plastic air-tight freezer container or in a large zipper freezer bag for storage in freezer until use. Yield: 40-50 servings depending on portion sizes.
Chewy Brownies
Submitted by: Stephanie Byrd, KY.
Ingredients:
1/2 cup butter
3 oz. unsweetened baking chocolate
1 oz. semi-sweet baking chocolate
1 1/4 cups sugar
1/2 cup pecans or walnuts, chopped
1 teaspoon vanilla
1/2 teaspoon dark rum
3 eggs
1 1/4 cups flour
1/4 teaspoon salt
Directions:
Preheat oven to 375°F. Grease bottom of an 8 inch square baking pan. Melt both chocolates with butter in a medium saucepan stirring over low heat until smooth (about 5 minutes). Remove from heat. Stir in sugar. Add eggs, one at a time, mixing well after each addition. Mix in flour, salt, vanilla, rum and nuts, stirring only until mixture is smooth and ingredients are combined. Once flour has been added, do not over mix to prevent toughening. Spread mixture into prepared pan. Bake for 25 to 35 minutes or until brownies begin to shrink from sides of pan. Allow to cool before cutting into squares. Note: if your brownies are dry or tend to be over baked consistently, reduce the temperature of your oven by 25 degrees. Recipe can be doubled by baking twice the amount of all ingredients in a 13x9 inch pan. Bake for 35 to 40 minutes.
MoMo’s Sugar Cookies
Submitted by: MoMo, NY.
Ingredients:
1 cup butter
2 cups sugar
4 eggs
2 tablespoons milk
4 teaspoons baking powder
4 cups flour
1 1/2 teaspoons vanilla
Directions:
Cream together butter and sugar. Add eggs, one at a time, beating after each addition. Whisk flour with baking powder (sift for lighter cookies) to mix well. Stir vanilla into milk. Add flour mixture to butter mixture, alternating with milk. Stir until ingredients are mixed. Refrigerate dough for at least 2 hours or overnight. Roll out 1/4 inch thick and cut out with a large round cutter or in fancy shapes. Sprinkle with sugar or colored sugar and cinnamon, grated nuts, sugared citrus peel or candied ginger or flaked coconut, if desired. Bake until edges are lightly golden at 375°F (about 10-15 minutes). Watch carefully starting at the 8 minute mark to avoid over-baking; reduce oven temperature if cookies are browning too quickly in your oven.
Variations: Coconut Cookies: Use coconut rum instead of milk and vanilla with a coconut topping. Amaretto Cookies: Use Amaretto instead of milk and vanilla with slivered or sliced almonds on top.
Orange Cookies: Use orange concentrate instead of milk and sweetened orange zest or marmalade on top. Lemon Cookies: Use lemon extract instead of vanilla and top with lemon curd. Chocolate Macadamia Nut Cookies: Sprinkle tops with chopped macadamia nuts; dip top in tempered or dipping chocolate when cool. Maple Walnut Cookies: Substitute butter-rum schnapps for vanilla and maple syrup for milk; Top cookies with chopped walnuts. Or sprinkle with maple sugar, if available. Cut cookies in the shape of a maple leaf.
Lemon Squares
Submitted by: Sara Kerns, PA.
Ingredients:
2 cups flour
1/2 cup confectioners sugar
2 sticks butter
2 cups granulated sugar
1 tablespoon flour
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs, well beaten
1 heaping tablespoon grated lemon rind
1/4 cup lemon juice
Directions:
Sift flour and powdered sugar together. Cut in butter until well blended. Press mixture over bottom of a 9 by 13 by 2 inch pan. Bake about 25 minutes at 300°F until lightly browned. Combine remaining ingredients and spread on top of the baked crust. Bake at 350°F for 25 to 30 minutes. Sprinkle with powdered sugar. Makes 12 servings.
Blackberry Pie
Submitted by: Pat Meece, FL.
Ingredients:
4 cups fresh blackberries
1/2 cup granulated sugar
1/2 tablespoons lemon juice
2 teaspoons lemon zest
2 tablespoons cornstarch
two 9'' round pie crusts
1 egg yolk
1 tablespoon warm water
Directions:
Preheat oven to 400°F. Stir together sugar, lemon juice, zest, and cornstarch until just blended. Fold in berries gently until they are covered with the lemon mixture. Line a pie pan with one of the crusts, and spoon berry filling into the pan. Cover with second crust, and crimp the edges together. Whisk together egg yolk and water in a small bowl. Brush the top of the pie with the egg wash using a pastry brush, and cut slits into the top of the pie. Bake for 40-45 minutes, or until the berries are bubbling and the crust is golden brown. Serve with fresh whipped cream or vanilla ice cream, or just enjoy it plain.
Melody’s Last of Summer Cake
Ingredients:
1 layer yellow cake mix
1 8 oz pkg lemon pudding
1 16 oz crushed pineapple
1 8 oz can mandarin oranges
1 10 oz pkg coconut
1 16 oz container cool whip
1 small jar maraschino cherries, optional
One 9 x 13 pan.
Directions:
Bake a one layer yellow cake mix according to pkg. Jiffy works well. Drain pineapple, saving the juice Cook pudding according to directions, using drained juice as part of the water. Add drained pineapple to the thickened pudding. Cover with wax paper and cool. Split cooled layer cake in half. Place one layer in pan. Top with pudding mixture. Repeat with second layer. Arrange oranges over all and top with cool whip. Sprinkle with coconut, plain or toasted. Decorate with maraschino cherries. Can also use a deep bowl for cake.
Melody’s Fun Cake
Ingredients:
3 squares (3 oz.) unsweetened chocolate
1/2 cup water
1 cup sour cream
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup firmly packed light brown sugar
3 eggs
2 teaspoons vanilla
2 cups sifted cake flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Directions:
Generously butter bottoms of two round 9" pans and dust with flour. In a 1-quart saucepan, over low heat, melt chocolate in water stirring constantly. Cool. Stir in sour cream; set aside. In a bowl cream butter; gradually add sugars and beat until fluffy.Beat in eggs, one at a time. Add vanilla. Sift together flour, baking powder, baking soda and salt. Add dry ingredients to creamed mixture alternately with sour cream mixture, beginning and ending with dry ingredients. Divide evenly into pans. Bake in a preheated 350°F oven for 30-35 minutes. Cool in pans on racks 5 minutes. Turn onto racks and cool. Frost and fill with Sour Cream Filling and Creamy Chocolate Glaze.
Sour Cream Filling and Frosting:
2 tablespoons butter, softened
3 1/2 to 4 cups (1 lb. pkg.) confectioners sugar
6 tablespoons dairy sour cream
1 teaspoon vanilla
In a small bowl cream butter; gradually blend in sugar. Stir in sour cream and vanilla until smooth and of spreading consistency. Spread thinly between layers and on top and sides of cake. Sufficient to fill and frost a two layer 9" cake. Note: If necessary, 1 or 2 tablespoons of milk may be added to make frosting of more desired consistency.
Creamy Chocolate Glaze:
1 cup (6 oz. pkg.) semi-sweet chocolate pieces
2 tablespoons milk
1/2 cup dairy sour cream
In a 1-quart saucepan, over low heat, melt chocolate pieces in milk, stirring constantly. Remove from heat; stir in sour cream. Cool. Use as a glaze over Sour Cream Frosting.
Sour Coconut Squares
Ingredients:
Graham crackers
1 cup butter
1 cup sugar
1 egg, slightly beaten
1/2 cup milk
1 cup flaked coconut
2 tablespoons Malibu or coconut rum (optional)
1 cup chopped nuts
1 cup Graham cracker crumbs
Lemon Butter Frosting:
2 cups confectioners' sugar
2 tablespoons butter
juice of 1 lemon
Directions:
In a small cup or bowl, soak coconut flakes in coconut flavored rum for 30 minutes, turning several times to coat. Note: This step may be omitted. Line a 9 by 13 inch pan with Graham cracker squares. In a saucepan or double boiler pan, melt butter. Add the egg beaten in the milk, and cook until slightly thickened, stirring constantly. Add coconut, nuts and crumbs. Pour over layer of crackers and add another layer of crackers frost with lemon butter icing. Chill 24 hours, then cut into bars. Bars may be frozen.
DON'T FORGET TO VISIT MY WEB SITE AT
http://www.chef-fatboy.com
to buy my biker cook books!
|
