(8:00 to 10:00 P.M. [Eeastern Time] and we each start our own tapes/DVDs at 8:30!). . . .  They're good for any time or special times like . . . Fourth of July Holidays . . . Birthdays . . . Halloween, Thanksgiving, Christmas . . . you get the idea, now get the recipes!

 

     You're bound to like at least ONE of these recipes over the next two weeks and if you DON'T . . . then check out RECIPES OF THE WEEK!

Tequila Christmas Cake

 

 

24 Servings

Prep/Total Time: 30 min.

Ingredients

2 port wine cheese logs (12 ounces each)

1 package (8 ounces) cream cheese, softened

1 tablespoon 2% milk

2 whole peppercorns

1 pimiento strip

 

Directions

Cut cheese logs into pieces for mummy's head, body, arms and legs; arrange on a serving plate.

In small bowl, beat cream cheese and milk.

Cut a small hole in the corner of a pastry or plastic bag; insert basket weave tip #47.

Pipe rows across the mummy, creating bandages.

Add peppercorns for eyes and pimiento strip for mouth.

Chill until serving. 

Yield: 1 cheese log.

Nutrition Facts: 1 serving (1-1/3 ounces) equals 79 calories, 6 g fat (4 g saturated fat), 18 mg cholesterol, 114 mg sodium, 2 g carbohydrate, 1 g fiber, 3 g protein.

 

Yummy Mummy Cheese Spread published in Taste of Home October/November 2006, p.17.

 

 

MOVIE STAR LEMON BARS

The best Lemon Bars—great for calming cranky crooks!

 

Crust:

1/2 cup confectioner’s sugar

2 cups flour

1/4 tsp salt

1 cup butter, softened

For large cake pan or two smaller 8 x 8 pans. Mix dry ingredients and cut

in butter. Press into cake pan and bake 15 minutes at 350°.

 

Filling:

2 cups white sugar

1 tsp baking powder

1/4 tsp salt

4 eggs, slightly beaten

4 TBSP lemon juice

1 TBSP lemon rind

Mix ingredients, pour into pan. Bake 20 minutes at 350°.

 

Glaze:

4 TBSP lemon juice

1 1/2 cups confectioner’s sugar

2 TBSP butter

Vanilla extract --1/2 tsp or to taste

 

(SLEUTHING TIP: You can use milk instead of lemon juice, adding a little bit at

a time.)

 

Mix ingredients and spread on cooled lemon squares. These can be

frozen.

 

(Compiled by Nancy Drew Consultant, Jennifer Fisher, www.nancydrewsleuth.com)

 

So here are the ones from the website to enjoy!

 

 

The Roy Rogers

6 – 8 oz cola
1/4 oz grenadine

So there’s not a hint of alcohol in his cocktail, invented primarily as a boys’ equivalent to the Shirley Temple. Pour the ingredients into a tall glass filled with ice and stir well.

 

*http://kittypackard.wordpress.com/2009/06/

 

 

 

 

JANE JUSTIN’S CHEESE GRITS

 

9 x 13 [inch baking dish] or large round—serves 6

Preheat oven to 350 degrees F.

In large saucepan:

          8 cups water, brought to a boil, add

          1 tablespoon salt

          2 cups grits

Cook slowly until grits are thick.

Remove from heat, add

          1 cup milk

          (1 tablespoon Worchester Sauce®)

          2 eggs, beaten

          1 teaspoon black pepper

          (garlic salt)

          3 tablespoons butter

          1 cup cheese [grated]*

          (chopped jalapenos)

          (Tabasco)

Turn into creased casserole [dish].

Bake 1 hour at 350 degrees F.

Grated Cheese can be added on top – or anyplace else – you want.

 

You're bound to find SOMETHING good!

 

 

WHIPPED CREAM FROSTING[1]

 

1 cup whipping cream

2 teaspoons sugar

½ teaspoon flavoring

 

Mix and beat until thick.

Spread thickly on any kind of cake.*

 

To vary it:

Add 1 teaspoon powdered coffee.

Whip and swirl crème de cacao through [it].

Add any fresh fruit, strawberries especially when icing a chocolate cake.

 

*Be sure to refrigerate cake after icing.

 

I got this from Mrs. Pendleton, a fellow Charlie Chan fan, who was forwarding this recipe fro another Chan Fan, Jennie Blythe. . . .  You just never know what a Chan Fan will come up with!—Maven

 

Dangerous 5 Minute Chocolate Mug Cake

What really makes it dangerous is that I think I actually have all these ingredients on hand!

 

5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well.  Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT!   (This can serve 2 if you want to feel slightly more virtuous).

And why is this the most dangerous cake recipe in the world ?

Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

 

 

PINEAPPLE ICE[1]

 

8 SERVINGS | PREP TIME: 15 Minutes | START TO FINISH: 5 HOURS 25 MINUTES

 

1 medium pineapple, cut into 1-inch pieces (4 cups)

 

½ cup light corn syrup

 

2tablespoons lemon juice

 

Place all ingredients in blender or food processor.  Cover and blend on high speed, stopping occasionally to scrape sides, until smooth.  Pour into loaf pan, 9 x 5 inches.  Cover and freeze about 2 hours or until firm around edges but soft in center.

 

Spoon partially frozen mixture into blender or food processer.  Cover and blend on high speed until smooth.  Pour back into pan.  Cover and freeze about 3 hours or until firm.  (Or pour into 1-quart ice-cream freezer; freeze according to manufacturer’s directions.)

 

Let stand 10 minutes at room temperature before spooning into dessert dishes.

 

1 SERVING:  Calories 90 (Calories from Fat 0); Total Fat 0 g (Saturated Fat 0g);  Cholesterol 0mg;  Sodium 25 mg;  Total Carbohydrate 23 g (Dietary Fiber 1g, Sugars 13 g);  Protein 0g

% Daily Value: Vitamin A 0%; Vitamin C 16%; Calcium 0%; Iron 0%

EXHANGES:  1 ½ Fruit

CARBOHYDRATE CHOICES: 1 ½

 

 

APRICOT BRANDY POUND CAKE

 

1 cup butter

2 ½ cup sugar

6 eggs

1 teaspoon vanilla

1 teaspoon orange extract

1 teaspoon rum extract

½ teaspoon lemon extract

3 cup sifted cake flour

¼ teaspoon soda

½ teaspoon salt

1 cup sour cream

½ cup apricot brandy

 

Cream butter, gradually add sugar and beat until light. 

Add eggs one at a time beating after each. 

Add flavorings, then sifted dry ingredients alternately with sour cream and brandy. 

Blend well. 

Put in greased 3 quart bundt pan and bake in slow oven (325 degrees) about 1 hour and 15 minutes.

Cool in pan on rack.

 

 

---

 

 

 

 

 

 

 

 

SPICY VEGETARIAN CHILI

2 tablespoons vegetable oil

1 onion, chopped

2 carrots, sliced into thin coins

1 green bell pepper, coarsely chopped

2 each small zucchini and small yellow squash, cut into ½ inch dice

1 can (28 ounces) crushed tomatoes

2 cans (15 ½ ounces each) dark red kidney beans, drained and rinsed.

1 can (15 ¼ ounces) corn, with liquid

6 ounces tomato paste

1 can (4 ounces)chopped green chiles, with liquid

6 tablespoons chili powder

1 tablespoon ground cumin

2 tablespoons sugar

1 to 2 teaspoons salt, to taste

½ teaspoon pepper

Sour cream (for garnish), optional

Grated Cheddar Cheese (for garnish), optional

 

1.   Place the oil in a large, heavy pot over medium heat.

Add the onions, carrots, and bell pepper and cook about 8 minutes.

Add the zucchini and squash; continue  to cook until all the vegetables are tender, about 8 minutes more.

 

2.   Add remaining ingredients, except the garnishes; combine well.

Bring to a boil, reduce heat; simmer gently for 1 hour, stirring occasionally.

Serve in bowls with a dollop of our ceam and Grated Cheddar, if desired.

 

Serves 6.

Per serving:  415 calories

                   74g carbohydrates

                   20g  protein,

                    7g

no cholesterol

 

Denice Anderson, Lexington, KY, in Parade Magazine.

 

 

 

 

Soupe aux pois (jaunes)

(Yellow Pea Soup)

 

Soupe aux pois (jaunes) (yellow pea soup) is a traditional dish in Quebec cuisine. The most authentic version of Quebec's soupe aux pois use whole yellow peas, with salt pork and herbs for flavour. After cooking, the pork is usually chopped and returned to the soup, or sometimes removed to slice thinly and served separately.

Ingredients
1 pound peas, dried
8 cups water
1/2 pound salt pork all in one piece
1 each onion large, chopped
1/2 cup celery chopped
1/4 cup carrots grated
1/4 cup parsley leaves fresh, chopped
1 each bay leaf
1 teaspoon savory dried
1 x salt to taste
1 x black pepper to taste

Wash and sort peas; soak in cold water overnight.

Drain and place in a large pot; add

Water

Parsley

salt pork

onion, celery

carrots

parsley

 bay leaf

savory

1 tsp salt.

Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed.

Remove salt pork; chop and return to soup. Discard bay leaf. Season to taste with salt and pepper.

For a thicker consistency (though this is not traditional) a cup or two of cooked peas can be pureed then returned to the soup.

This is the way [her significant other] makes his famous Pea Soup.

French Canadians are also called Pea Soups. lol

We are vegetarians now, so we will have to change this recipe. No salt pork. Newfoundland Pea Soup is very similar, but usually includes more vegetables such as diced turnips and carrots, and is often topped with small dumplings so we will probably try that recipe.

This soup tastes even better heated up the next day.

Bon Appétit.

 

 

 

BROILING FISH[1]

 

by Helen Corbitt

 

Being a fish eater, I am interested in ways of broiling fish.  These methods I have found to my liking and to that of my customers:

 

            Whether for a whole or filleted fish, I start it in a 350 degree oven with salt and butter sprinkled over and a little water in the bottom of the pan.  If is a “pale” fish, I sprinkle it lightly with paprika, but no pepper.  (George Rector told me a long time ago not to pepper fish, I was convinced, and have never done so since.)  When the fish is tender (it will take from 15 to 20 minutes, depending on its thickness), add more butter and place 2 inches below the broiler heat to crisp on top.  Remove and serve at once with more melted butter and lemon or lime.

 

Variations:  Cover fish, especially flounder, with light cream and proceed as above.

 

            Cover fish with a mixture of half mayonnaise and half Thick Cream Sauce, and proceed as above.

 

            Cover with Imperial Sauce and proceed as above.

 

 

FOR BROILED FISH

 

To pep up melted butter for any broiled fish, add to each ½ cup of butter:

 

            1 teaspoon anchovy past

                        Or

            2 tablespoons chopped chives

                        Or

            ¼ cup any shellfish, cut fine

                        Or

            1 tablespoon graed browned onion

                        Or

            ½ cup browned finely chopped almonds

                        Or

            2 teaspoons prepared mustard

                        Or

            1 tablespoon lemon juice and 1 teaspoon grated lemon peel

                        Or

            2 tablespoons finely chopped parsley or water cress

 

 

Halikulani on the Beach at Waikiki:

MAI TAI[1]

 

INGREDIENTS:

1/3 Ounce Orgeat Syrup

1/3 Ounce Orange Curaçao

1/3 Ounce Rock Candy Syrup

3/4 Ounce Bacardi Gold Rum

1/2 Ounce Bacardi 151 Rum

1 1/4 Ounce Fresh Lime Juice

3/4 Ounce Bacardi Select (float)

 

METHOD:

                        Build over crushed ice and float with 3/ 4 ounce of Bacardi Select Rum.

                        Garnish with lime wheel, sugar cane stick, mint leaf, and Vanda orchid.

 

 

[NOTE: Coney Island Hot Dogs came up in our Chan Chat Room at http://charliechanfamily.tripod.com/id17.html while we were watching Charlie Chan in Shanghai.  Why?!?!  Who knows but it would be good for Charlie Chan at the Circus (1935) and The Chinese Cat (1944).]

 

A TRADITIONAL

CONEY ISLAND HOT DOG*

 

INGREDIENTS:

 

·         Hot dogs – the thinner, bun-length dogs are best but any hot dog will do.  You can boil them but they are better when they have been grilled either on a griddle or BBQ grate.

·         Hot dog buns – small buns but fresh.  They have to be soft enough to let you push the onions and chili into the side of the bun without the bun splitting.

·         Chopped onions – white or Spanish onions are best.  They need to be sharp in taste so the sweeter Vidalia type onions are usually not the best choice.

·         Yellow mustard – Plain old yellow mustard is best for Coney Island hot dogs.  They sort of evolved together.  You could use a designer mustard but it won’t be as good as if you had used good ol’ French’s Mustard.

·         Chili Sauce – several recipes for “authentic” Coney Island chili sauce, as well as some others, are included at http://ourworld.compuserve.com/homepages/29mile/cidog1.htm.

o   There is only one “acceptable” extra for the Coney Island hot dog

·         Hot pepper sauce – Suggest Pat’s special Blend Hot Sauce but Tabasco will do nicely.

 

DIRECTIONS:

 

1.       Grill hot dogs, warm buns.

2.      Place hot dog in bun.  Place stripe of mustard along side hot dog.

3.      Place spoonful of onions along side of hot dog on same side as mustard.

4.      Place spoonful of chili sauce along opposite side of hot dog.  Use finger to push onions and chili down along side of hot dog and into the side of the bun until you can close-up the bun.  Add hot sauce if desired.  It is ready to eat.

 

[Maven usually adds grated cheese and relish!]

 

The secret here is proportions.  It will take a bit of experimentation to get it right but that’s okay.  You get to eat the test results.  It is a balance of the mustard, onions, chili sauce and the hot dog.  No single ingredient should predominate – it is the blend that makes the distinctive flavor of the Coney Island hot dog.

 

*Larry Anderson has more about his “Search For The Perfect Coney Island Hot Dog,” including three recipes for the chili sauce at http://ourworld.compuserve.com/homepages/29mile/cidog1.htm.

 

 

HOT DIGGITY DOGS!

 

            Want something different for dinner in this hot weather?

           

            Or for a birthday party?

 

            For anytime?

 

            Then take your plain hot dogs and slice them down the middle not quite all the way like a butterfly’s wings – you want to be able to put cheese all the way down the center.

 

            You can now wrap the hot dogs with bacon slices . . . or skip the cheese and go straight to the bacon.

 

            Or slit them down the middle and put bar-b-que sauce down the middle.

 

            You could top with the cheese and/or wrap with bacon.

 

            Maybe chopped-jalapeño peppers and/or relish?

 

            You could start with spreading mustard—with or without ketchup and/or mayonnaise—like a base on the naked but butterflied hot dogs.

 

            Just use your imagination!

 

 

Halloween Treats

 

Marshmalloweenies – Marshmallows flattened out in the shapes of ghosts with red candies for eyes and licorice smiles.  Even better . . . use white chocolate!

 

Aperitopsy Snacks before Dinner – Serve shrimp with tartar sauce tinted red.

 

Pate de Foie Gross – York Mints with red candies for eyes and lined up for smiles.

 

Artichoking Heart of Lettuce Salad – Chop up the lettuce up and add black olives stuffed with pimentos and chopped-up artichoke hearts. 

 

Blood-shot Eyes – Hard-boil however many eggs you want to halve up.  Take the yolks and mash with slivered pimentos.  Top with black olive halves with pimentos stuffing the open ends.

 

Canniboupes – Take cantaloupes and peel them.  Take a slice on the rounded edges so they will lie in one place.   Put cottage cheese in the hollowed-out part.  Decorate with chopped-up pimentos for hair, black licorice for a mouth and capers for eyes.

 

Bloody Marys, Bloody Alices, Bloody Anns, Bloody Louises . . . .

 

 

---

 

 

CHAN FAMILY CHOCOLATE BOURBON PECAN PIE

 

(Makes four [4] pies)

 

Use 4 (2 pie package) frozen pie crusts – Regular 9” – not deep dish

 

8 ounces semisweet chocolate (melted, then cooled)

2 cups pecan halves (I use a bit more)

6 large eggs, beaten lightly

2 sticks unsalted butter (melted, then cooled)

1 ½ cups granulated sugar

1 cup firmly packed brown sugar

1 ½ cups granulated sugar

2 tablespoon (or a bit more) bourbon

2 teaspoon vanilla

1 teaspoon salt

Scatter pecans over bottom of pie shells.

In a bowl, cream butter and both sugars.

Beat in eggs, corn syrup, chocolate, bourbon, vanilla and salt.

Pour into pie shells.

Bake in lower third of oven preheated to 375 degrees F. for about 40 minutes, but check after 20 minutes to see if you need to switch racks if the bottom crusts aren’t browning as much as the top ones.

(You can cover the crust edges with foil if they get too brown before the pies are done.)

Also, they are easy to over-cook.

When done, the filling will still be “jiggly” in the middle.

 

 

 

 

 

A TRADITIONAL

CONEY ISLAND HOT DOG*

 

INGREDIENTS:

 

·         Hot dogs – the thinner, bun-length dogs are best but any hot dog will do.  You can boil them but they are better when they have been grilled either on a griddle or BBQ grate.

·         Hot dog buns – small buns but fresh.  They have to be soft enough to let you push the onions and chili into the side of the bun without the bun splitting.

·         Chopped onions – white or Spanish onions are best.  They need to be sharp in taste so the sweeter Vidalia type onions are usually not the best choice.

·         Yellow mustard – Plain old yellow mustard is best for Coney Island hot dogs.  They sort of evolved together.  You could use a designer mustard but it won’t be as good as if you had used good ol’ French’s Mustard.

·         Chili Sauce – several recipes for “authentic” Coney Island chili sauce, as well as some others, are included at http://ourworld.compuserve.com/homepages/29mile/cidog1.htm.

o   There is only one “acceptable” extra for the Coney Island hot dog

·         Hot pepper sauce – Suggest Pat’s special Blend Hot Sauce but Tabasco will do nicely.

 

DIRECTIONS:

 

1.       Grill hot dogs, warm buns.

2.      Place hot dog in bun.  Place stripe of mustard along side hot dog.

3.      Place spoonful of onions along side of hot dog on same side as mustard.

4.      Place spoonful of chili sauce along opposite side of hot dog.  Use finger to push onions and chili down along side of hot dog and into the side of the bun until you can close-up the bun.  Add hot sauce if desired.  It is ready to eat.

 

[Maven usually adds grated cheese and relish!]

 

The secret here is proportions.  It will take a bit of experimentation to get it right but that’s okay.  You get to eat the test results.  It is a balance of the mustard, onions, chili sauce and the hot dog.  No single ingredient should predominate – it is the blend that makes the distinctive flavor of the Coney Island hot dog.

 

*Larry Anderson has more about his “Search For The Perfect Coney Island Hot Dog,” including three recipes for the chili sauce at http://ourworld.compuserve.com/homepages/29mile/cidog1.htm.