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Good Stuff

Doug's Beer Can Chicken:

1 normal sized whole chicken
1 Tbs salt
1 Tbs pepper
1 Tbs brown sugar
1 Tbs paprika
a little oil (any kind except motor oil)
1 can beer (any kind) You can substitute Coke, orange soda, or root beer if you want.

Open beer and pour off about 1 1/2 to 2 inches (you can drink it if so inclined). Place beer in center of baking pan for oven cooking or on center of grill if cooking on grill.
Combine dry spices and mix well.
Lightly coat inside and outside of chicken with oil (so spice mix will stick).
Liberally rub spice mix onto inside and outside of chicken. For the really adventurous, you can put the rub UNDER the skin.
Place the chicken onto the beer can, with the can and the chicken's two legs forming a tripod. The big opening in the chicken fits over the can nicely, while the small opening does not.
Cook on grill or in oven (at 350 degrees) for 75 minutes.
Time is not critical. 60-65 minutes will work, and 80-90 is still OK.

Mamma's Breakfast Casserole:

10 slices white bread
1/2 pound grated sharp cheddar cheese
6 eggs
2 cups milk
1 cup cooked breakfast sausage/bacon/ham (optional)

Cook breakfast meat. Set aside to cool.
Spray 8"x10" casserole dish with butter spray.
Break up slices of bread and place in bottom of dish.
Sprinkle cheese over bread.
Mix together eggs and milk. Add salt and pepper to taste. Pour mixture over bread and cheese.
Sprinkle in cooled, cooked, crumbled/cubed breakfast meat (optional).
Cover with foil and refrigerate over night.
Bake at 350 degrees for 30 to 35 minutes, or until eggs are set.

Serves 6-8.

Peggy's Tuscan Chicken Cakes With Tomato-Basil Relish :

3 cups cooked chicken, shredded and chopped
1 cup Italian seasoned bread crumbs, divided
1/4 cup mayonnaise
1 egg, lightly beaten
1/4 cup prepared basil pesto
2 teaspoons honey mustard
1/3 cup finely chopped roasted red peppers, drained
1/3 cup finely chopped red onion
2 tablespoons olive oil
1 package (5-ounce) mixed salad greens
1/3 cup prepared balsamic vinegar and oil dressing


In large bowl, mix together chicken, 1/2 cup of the bread crumbs, mayonnaise, egg, pesto, honey mustard, roasted peppers and red onion. Using a 1/3-cup measure, shape chicken mixture into 8 cakes; lightly coat each with remaining 1/2 cup bread crumbs. In large nonstick frypan, place oil over medium high heat. Add chicken and cook until golden brown, about 3 minutes per side; drain on paper towels. Toss salad greens with dressing and divide among 4 serving plates. Top each with 2 chicken cakes; drizzle with Golden Aioli. Top each cake with dollop of Tomato-Basil Relish. Makes 4 servings.

Golden Aioli: In small bowl, whisk together 1/2 cup mayonnaise and 2 tablespoons honey mustard.

Tomato-Basil Relish: In small bowl, mix together 1 cup seeded and chopped plum tomatoes, 1/3 cup chopped red onion, 3 tablespoons (drained) chopped sun-dried tomatoes, 2 tablespoons slivered basil leaves, 2 tablespoons prepared balsamic and oil dressing and 1 teaspoon prepared basil pesto.



Lori Sturtevant's Oatmeal Caramel Chewies:

2 1/3 cups quick or old fashioned oatmeal
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 tsp soda
1/4 tsp salt
2 sticks butter( could possibly get by with 1 1/2), melted
1 cup chopped nuts
1 cup semi sweet chocolate chips
1/2 of a 14 oz bag of caramels
1/3 cup milk

Heat oven to 350.

Peel caramels and add milk.
Microwave until the carmels are completely melted and stir to combine well with milk. Set aside.

Lightly grease a 13X9 baking pan.
Combine oats, flour, sugar, soda, salt; mix well.
Add melted butter. Mix until crumbly.
Remove 1 cup of oat mixture to reserve for the topping.
Press remaining oat mixture evenly into greased pan.

Bake 10-12 minutes or until lightly brown, remove from oven and cool for 10 minutes.

Top crust with nuts and chips, then pour caramel mixture on top.
Top by crumbling reserved cup of oat mixture evenly over top.

Put back in 350 oven and bake for 20 minutes.

Remove and cool completely before cutting!




Shannon Metzger's Chocolate Pecan Pie:

2 squares of unsweetened chocolate
2 cups sugar
2 sticks of butter (or margarine)
1 tsp vanilla
7 Tbs evaporated carnation milk
1 cup chopped pecans
4 eggs (beaten well)

Melt chocolate and butter in large bowl in microwave. Add sugar while
still warm and stir. Combine other ingredients and stir well. Pour into 2
regular (not deep dish) pie crusts. Bake at 350 for 35 - 40 minutes.

This pie freezes well!

Enjoy!



Burnie's Cole Slaw:

One twelve ounce (or so) Package of Cole Slaw (Or slice and dice your own cabbage if you are into that)
Add any thing you want, Burnie adds shredded carrots, a little red cabbage, and diced cucumbers

Dressing:
1/3 cup Vegetable Oil (Burnie uses Olive Oil)
1/3 cup Red Wine Vinegar
1/3 cup Vinegar (basalmic or cider)
1/2 cup sugar
1/4 tsp salt
1/8 tsp pepper

Mix all ingredients and chill.  Pour over cabbage mixture just before serving.



Roast Pork Loin with Dried Plums and Rosemary:

From Modern Maturity September/October p. 41

16 pitted dried plums (prunes), about 4 ounces
2 bunches fresh rosemary
2 pounds center-cut pork loin, trimmed of all excess fat


Preheat oven to 400 degrees.
Pour 1 cup of boiling water over the dired plums and let them sit for 15 minutes.
Drain well and mix with 1 tablespoon very finely minced rosemary.
Using a small, sharp knife, cut a 2-inch-deep slit along the length of the roast to make a channel. Be sure to leave 1/2 inch on each end and at least 1 inch uncut on the bottom.
Season the inside of the channel with salt and freshly ground black pepper.
Fill the channel tightly with the dried plum and rosemary mixture.
Place a row of overlapping rosemary branches along the top of the roast (to cover the dried plums).
Tie the meat tightly with kitchen string at 1-inch intervals.
Seanson the outside with salt and freshly ground black pepper to taste.
Scatter some rosemary brances in the cneter of a shallow baking sheet and place the roast on top, cut side facing up.
Roast for 45 to 50 minutes, or until your meat thermometer reaches 155 degrees.
Transfer to a cutting board.
Let rest for 10 minutes, then cut into 1/2-inch slices.
Serves 6.



Apricot-Lemon Supreme Cake:

I got this recipe from Mama Melvin. Oh, it is good...enjoy.

Cake:

1 package Lemon Supreme Cake Mix
1 package instant lemon pudding mix
1/4 cup sugar
1/4 cup self-rising flour
1/3 cup vegetable oil
1 cup apricot nectar
3 large eggs

Icing:

1/2 box 4X confectioners sugar
apricot nectar (or lemon juice if preferred) to achieve proper consistency


Preheat oven to 350. Lightly grease and flour a tube or bundt pan.. Mix the first 6 ingredients in a large mixing bowl and blend well. Add eggs, one at a time, mixing well after each. Pour mixture into pan. Bake until done (about 60 minutes).

Place confectioners sugar in bowl. Add nectar a little at a time, mixing well, until desired consistency is achieved. Spread icing over cake while cake is still hot.



Corn Pudding:

I got this recipe from Jim Pollard, who got it from one on the cooks at the Rockin' Comet Diner on 70. It is very easy to prepare...enjoy.

1 pound of frozen corn in a bag
3 cans of creamed corn
1 stick of margarine (melted)
1 1/2 cups of sugar
4 eggs
1 cup of self rising flour


Preheat oven to 325. Lightly grease a 9x12 (3 quart) pan with cooking spray. Mix the first 3 ingredients in a large mixing bowl. You can speed up the baking time by heating the ingredients slightly in a microwave (but do not get it much hotter than room temperature as it will cause the self rising flour to not work). Mix in each of the last 3 ingredients, blending well. Bake until done (between 60 and 90 minutes).



"Dump" Cobbler:

1/2 recipe:

Two cans (16 ounce) fruit in heavy syrup
1 box Jiffy yellow cake mix (or 1/2 box other brand (full size) cake mix)
1/2 stick butter

Preheat oven to 350 degrees.

Pour fruit and syrup in cake dish. Place in oven until fruit begins to bubble. Remove dish from oven, and place on heat-resistant surface. (Alternatively, fruit can be heated in a pan and poured into cake dish) (If you're in a hurry or don't want the hassle, the cake mix can be dumped on the fruit unheated in the cake dish, but it doesn't come out quite as good) Dump cake mix on top of fruit, gently spreading to cover surface. Cut butter into pats. Spread butter pats in a checkerboard pattern on top of cake mix.

Place in 350 degree oven until top is brown (usually 30-45 minutes)



Cream Cheese Pound Cake:

Combine butter, margarine and cream cheese; beat well with a heavy duty
mixer. Gradually add sugar; beat util light and fluffy (about 5 minutes).
Add eggs, one at a time; beat well after each addition. Add flour to
creamed mixture; beat well. Stire in vanilla.

Pour batter into a well-greased 10-inch tube pan. Bake at 325 for 1 hour
and 30 minutes, or until cake tests done. Cool in pan 10 minutes; remove
from pan, and cool completely.




Best Banana Pudding ever:

1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
1½ cups cold water
1 (4-serving size) package instant vanilla flavor pudding mix
2 cups (1 pint) Borden® Whipping Cream, whipped
36 vanilla wafers
3 medium bananas, sliced and dipped in ReaLemon® Lemon Juice from Concentrate and drained

In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into 2½-quart glass serving bowl. Top with one-third each of the wafers, bananas and pudding. Repeat layering twice, ending with pudding. Chill. Garnish as desired. Refrigerate leftovers (if any).


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