Deep Fried Dill Pickles

These are crispy and crunchy good.
I serve these with a mustard sauce.
You can use un-refrigerated pickles
but you won't get the same crunch.

Ingredients:
1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1 cup ice water
1 egg yolk
2 tablespoons dill pickle juice
4 cups drained refrigerated
dill pickle slices
peanut oil for frying
prepared mustard for dipping

Directions:
In a large bowl, combine the flour,
cornstarch, baking powder, and salt
and make a well in the center.
Add the water, egg yolk, and pickle juice
and stir the mixture with a wire whisk
to make a smooth batter.
Cover the bowl and refrigerate for 30 minutes.
Heat at least 2 inches of oil to 375 degrees F.
in a deep fryer or large saucepan. In batches,
dip pickle slices in the batter,
lightly and evenly coating them.
Carefully drop coated slices in the hot oil.
Fry until golden crisp, 1 1/2 to 2 minutes.
Drain on paper towels and serve immediately.

Perfect Hard Boiled Eggs

The best way to cook hard boiled eggs
is to place the eggs in a sauce pan
and then cover them with cold water.
Bring to a boil and turn off the heat.
Cover the sauce pan and let the eggs
sit for about 12 minutes, drain and
cover them with ice cold water.
When eggs are cool enough to handle
peel them and use them in a recipe
or store them in sealed container
in the refrigerator.

Cranberry Oatmeal Cookies

Tart fresh cranberries go well here
with brown sugared toasted oatmeal.
You can double this recipe if desired,
this makes about 36 3" size cookies.


Ingredients:
1/4 cup unsalted butter
1/2 cup granulated sugar
2/4 cup brown sugar, packed
1/8 cup milk
1 tablespoons orange juice
1 large egg
1 cup all-purpose flour
1/2 cup oatmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 cup coarsely chopped frozen or fresh
cranberries, or dried cranberries

Directions:
Preheat oven to 375 degrees F.
Line baking sheet with parchment.
Beat together butter and sugars until creamy.
Stir in milk, orange juice and egg.
Mix in dry ingredients. Stir in cranberries.
Drop dough by tablespoons about 2" apart on baking sheet.
Bake 10-15 minutes. Allow to cool for 2 minutes,
then remove to wire cooling racks to cool completely.

Apple Bread Pudding

This is a basic bread pudding
that I don't add sugar to and serve
this for a brunch or light lunch.
It rises about two inches while baking
and will deflate as it cools.
Tastes great along with a scoop of ice cream
this is a real comforting crowd pleaser.

Ingredients:
1 teaspoon vegetable shortening
1/4 cup flour
9 slices white bread
2 apples
3 eggs
2 cups milk
1 teaspoon vanilla extract
1 tablespoon cinnamon sugar

Directions:
Grease and flour a baking dish.
Preheat oven to 350 degrees F.
Cut bread into cubes and place
in the prepared baking dish.
Peel and cut apples into small dice
and place on top of bread cubes.
In a mixing bowl combine eggs,
milk and vanilla extract.
Pour over apples and bread cubes.
Let rest for two mintutes and then
press down with your hands.
Sprinkle top with cinnamon sugar,
cover and bake for about 1 hour.
Remove to slighty cool before serving.

Deep Fried Shrimp

Deep fried shrimp to die for.
You can spice the flour up with
cayenne and lemon pepper if desired.

Ingredients:
1 cup all-purpose flour
1 tablespoon smoked sweet paprika
3 large eggs
1-1/2 cups dried bread crumbs
2 pounds large shrimp, peeled,
deveined, tails left on
vegetable oil for deep-frying
salt to taste

Directions:
In a medium bowl, stir flour and paprika together.
Break the eggs into another medium bowl
and beat them with a fork for 1 minute.
Place the bread crumbs in a third medium bowl.
Dredge the shrimp in the flour mixture,
shaking off the excess.
Dip them into the beaten eggs,
then into the bread crumbs,
pressing to make the crumbs adhere.
Place the breaded shrimp on a
rack set over a sheet pan.
When all the shrimp are breaded,
transfer the rack and sheet to the
bottom shelf of your refrigerator
and let them rest, uncovered, for 1 hour.
In a deep kettle or electric deep-fryer,
heat the oil to 350 degrees.
Fry the shrimp, in batches if necessary
to avoid overcrowding, for 2 to 3 minutes
or until golden brown. Drain on paper towels,
sprinkle with salt, and serve.

Pork Roast the Best Ever

You start out with a bone in pork shoulder
and end up with the best tasting roasted pork.
Fall off the bone and melt in your mouth meat.

Ingredients:
1 pork shoulder, bone in
1/4 cup salt
1/4 cup brown sugar
black pepper to taste
6 cups water

Directions:
Wash pork shoulder under cold water
and pat dry with paper towels.
In a bowl combine salt and sugar,
rub mixture all over pork.
Wrap pork in plactic wrap and
refrigerate over night.
Remove wrap from pork and
let it come to room temperature.
Preheat oven to 325 degrees F.
place a rack in a roasting pan
and spray it with cooking oil.
Place pork fat side up on rack in pan,
pour 2 cups water into the pan and bake
pork shoulder uncovered for 5 hours,
adding more water to pan as needed.
Remove from oven, tent with foil
and let it rest for 1 hour.
Slice and serve with pan drippings
or your favorite barbecue sauce.

Baked Pancakes

These pancakes are baked in a hot oven
and then cut into serving pieces.
They taste great and come out golden brown
on top, these are very light and fluffy.
I serve these with any flavor fruit jam.

Ingredients:
1 pint whole milk
2 large eggs
1 cup all-purpose flour
1/4 cup melted un-salted butter
2 tablespoons white sugar
1 pinch of salt or to taste
Extra sugar for sprinkling

Directions:
Pre-heat oven to 425 degrees F.
Line a 81/2" x 10" rectangular
baking pan with parchment paper.
In a bowl combine all ingredients
except extra sugar and mix
with a whisk until a smooth batter.
Pour batter into lined baking pan,
sprinkle with extra sugar and
bake for about 20 - 25 minutes.

Simple Sauteed Salmon

Salmon is a great fast meal,
this dish is made in minutes.
served in a butter cream sauce
with white wine deglaze over rice.

Ingredients:
1 cup white rice
2 cups water
1 (6 ounce) salmon fillet
dash of salt
dash of black pepper
1 tablespoon canola oil
1/4 cup white wine
1/4 cup cream
1 teaspoon sugar
1 teaspoon flour

Directions:
Bring water to a boil in a saucepot,
add rice, cover and lower heat to simmer
for about 20 minutes.
While rice is cooking make sauce.
Combine cream, wine, sugar and flour
in a glass bowl, microwave on high
for 2 minutes, stir and microwave again
for anther 2 minutes, stir to blend well.
Season salmon with salt and pepper.
Heat a saute pan and add oil,
then saute salmon for about 10 minutes,
turning a few times to color both sides.
Plate rice and top with salmon,
pour sauce over salmon and rice to serve.

Crab Dip

This is the recipe I use to make
a crab dip for New Years Eve.
Served on toasted bread or crackers.

Ingredients:
1-1/2 cups shredded yellow cheddar cheese
1 cup Real mayonnaise
2 tablespoons finely chopped pimiento
8 crushed Saltine or wheat crackers
2 teaspoons Old Bay Seasoning
2 tablespoons finely chopped parsley
1 pound crabmeat, picked over

Directions:
Preheat the oven to 350 degrees F.
In a large bowl, combine the cheese,
mayonnaise, pimientos, crackers,
seafood seasoning, and parsley.
Mix until well combined.
Carefully fold in the crabmeat and
gently mix just until the crab is coated.
Spoon the mixture into a medium gratin
or casserole dish and bake for 20 minutes
or until the cheese has melted.

Pasta Salad Without Mayonnaise

The dressing in this pasta salad
is olive oil and vinegar based.
It adds flavor and lets you make
this ahead of time and keep it out
of the refrigerator all day long.
Sometimes I pour a little Italian
salad dressing in for added flavor.

Ingredients:
water for cooking pasta
salt to taste
1/2 pound bow tie pasta
1/2 pound small ziti pasta
1/2 cup red onion, chopped
1 carrot, peeled and sliced
1 celery stalk, peeled and sliced
1 can stewed tomatoes, drained
1 can small red beans, drained
1/4 cup black olives, sliced
1/4 cup olive oil
2 tablespoons red wine vinegar
6 fresh basil leaves, snipped
your favorite dried spices to taste

Directions:
Cook pasta in salted water until al-dente.
While cooking prepare vegetables and open cans.
Remove pasta and reserve hot water, adding
vegetables to water and cook until tender.
drai and add the beans and tomatoes to pot.
Stir in olives, oil, vinegar and spices.
Serve warm or at room temperature.

Wheat Bread Pudding

This recipe uses no eggs and produces
a very creamy and tasty bread pudding.
It's differant because you use fresh
whole wheat bread and not stale bread.
You can really taste the wheat flavor
and this doesn't sink after removing
it from the oven as some puddings do.


Ingredients:
vegetable shortening
flour
12 slices whole wheat bread
20 ounce can apple pie fill
12 ounces evaporated milk
6 ounces milk
1 teaspoon cinnamon sugar

Directions:
Grease and flour a baking dish.
Preheat oven to 400 degrees F.
Using hands breack up bread slices
and place in prepared baking dish.
Place apple pie fill over top.
Pour evaporated milk and milk
over apples and bread.
Sprinkle top with cinnamon sugar.
Just before covering dish and
placing it in the oven,
use a spoon to press down the bread
evenly to absorb the milk.
Bake for about 45 minutes or until done.
Remove and let cool some before serving.

Wasabi Mashed Potatoes

Flavored with spicy hot horseradish,
you've never had gourmet mashed potatoes
until you try these melt in your mouth
good old comfort food mashed potatoes.
I serve this along with a meatloaf.

Ingredients:
6 Yukon Gold potatoes
water to cover potatoes
1/2 teaspoon salt
2 tablespoons unsalted butter
1/2 cup whole milk
1/2 teaspoon wasabi powder
1/2 teaspoon dried parsley
black pepper to taste

Directions:
Peel potatoes and cut into 1" cubes.
Place potatoes in a pot and cover
with cold water, bring to a boil.
In a seperate pan or use the microwave
to heat up the milk and wasabi powder.
Do not boil, just heat it and the add
in the parsley, and black pepper.
When the potatoes are fork tender,
drain and add in the butter and milk.
Mash to taste and serve warm.

Grilled London Broil Flank Steak

The secret to making this one of the
best tasting steaks you ever had
is in the special marinade.
Adding some sour to the sweet
and grilling it to perfection.
This is a tried and true recipe
that you will be proud to make and
serve over and over adding your
own favorite spices and seasonings.

Ingredients:
6 cloves garlic, peeled and minced
1/4 cup soy sauce
2 tablespoons apple cidee vinager
2 tablespoons olive oil
1 tablespoon tomato ketchup
1 tablesoon yellow mustard
1 teaspoon sweet smoked paprika
1 teaspoon ground black pepper
1 (2 pound) flank steak or round steak

Directions:
In a bowl mix together garlic, soy sauce, vinager
olive oil, ketchup, mustard, and black pepper.
Stir in sweet smoked paprika to taste.
Place meat and marinade in a resealable plastic bag.
Rlace in a bowl and refrigerate overnight.
Preheat grill for medium-high heat.
Lightly oil the grill grate.
Place London broil on the grill.
Cook for 5 to 8 minutes per side,
depending on thickness. Do not overcook.
Remove and let rest for te minutes
before slicing and serving.

White BBQ Sauce

This barbeque sauce is used on chicken
with surprisingly good tasting results.
Easy to make and it brings a differant
look to the same old BBQ chicken.

Ingredients:
1 cup Real mayonaise
2 tablespoons apple cidar vinegar
cayenne pepper to taste
black pepper to taste

Directions:
Combine ingredients in a bowl and
spread over cooked, smoked or
barbequed chicken pieces, serve.