Title: MR PIBB PRALINES
Categories: Candies, Beverages
Yield: 12 servings

1 c Sugar; Granulated
1 c Brown Sugar; Dark, Packed
1 c Mr. Pibb
1 c Marshmallows; Miniature
Pecan Halves; *

* Use 2 to 3 cups of pecan halves.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Cook sugars and Mr. Pibb in a
saucepan over low heat, stirring constantly, then
gradually birng to the soft ball stage (240 degrees F
on candy thermometer). Remove mixture from heat; stir
in marshmallows and pecans. Mix vigorously until
marshmallows dissolve. Quickly drop by tablespoon on
wax paper to cool. Makes 2 dozen pralines.
NOTE:
If Mr Pibb is not available in your area, use Dr.
Pepper.

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Title: MINCED MEAT FOR PIES
Categories: Pies, Game, British
Yield: 6 servings

2 lb Meat, cooked*
1 lb Suet, beef; chopped
2 lb Apple; cored/peeled/chopped
1 lb Raisins
1 lb Currants
1 T Cinnamon
1 T Mace
1 T Nutmeg
1 T Pepper, black
1 qt Cider
2 c Wine, red, sweet
Brandy; to taste
Wine; to taste

*Meat should be beef tongue, venison, or some cut which will maintain
its texture during fermentation.

Combine all ingredients in a clean stoneware crock. Add enough wine
and brandy to taste, completely covering the chopped ingredients.
Weight down ingredients with a heavy plate topped with a sealed quart
jar full of water to keep ingredients submerged in the liquid. Cover
with cheesecloth and tie loosely; add stoneware cover if available.
Store in a cool place for six to eight weeks or longer. Check from
time to time. If liquid level falls, add more wine, cider, and
brandy.

Use this mincemeat in any pie shell. Cover with a lattice top and
crimp the edge. Brush crust with beaten egg white for a golden
blaze. Bake at 425 F. for 15 minutes and then at 375 F. for another
half hour, or until crust is golden and filling is simmering
throughout.

Early American Life magazine
December 1991 issue
per Sam Waring

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Title: Lobster Salad
Categories: Salad, Seafood
Yield: 6 servings

2 c Lobster meat; cooked
Lettuce
1/3 c Oil, olive
2 tb Vinegar, wine
1/2 ts Salt
6 dr Hot sauce
1/4 ts Mustard, dry
1/2 c Mayonnaise
2 c Celery; thinly sliced
1 sm Onion; minced

Cut lobster meat in pieces, and arrange on lettuce leaves. Combine
remaining ingredients and pour over lobster. Chill for 1 hour or
more.

SOURCE: Southern Living Magazine, May 1974.

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Title: Peanut Crispies
Categories: Cookies
Yield: 48 cookies

1/4 c Shortening
1/4 c Butter or margarine
1 c C H Golden Brown Sugar
1 Egg; unbeaten
1/2 ts Vanilla
1 c Sifted all-purpose flour
1/2 ts Soda
1/2 ts Baking powder
1/4 ts Salt
1 c Rolled oats
1/2 c Corn flakes
1/2 c Salted peanuts

Melt shortening and butter over very low heat. Remove from heat and stir
in sugar. Add egg and vanilla; beat well. Combine flour, soda, baking
powder, and salt; sift into sugar mixture and mix well. Blend in oats,
corn flakes, and peanuts. Shape dough into 1″ balls. Place 2″ apart on
greased baking sheet. Bake at 350 degrees for 12 to 15 minutes.

Makes 4 dozen 2″ cookies.

Reprinted with permission from _Brown Sugar Recipe Bonanza_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Garlic Soup

Recipe By : Essence Of Emeril – Show #EE2229
Serving Size : 4 Preparation Time :0:00
Categories : Soups Show – Essence Of Emeri
Johnnieb’s Favorites

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
1 cup onion — thinly sliced
12 cloves garlic
1 cup dry white wine
1 quart chicken stock
1 each bay leaf
2 cups french bread — 2 inch pieces
3/4 cup heavy cream
salt and pepper — to taste
1/2 cup gruyere cheese

Heat olive oil in a large soup pot. Add onion and garlic, cook over medium
heat for 10-12 minutes. The onion and garlic will begin to caramelize.

Add the wine and continue to cook for 10 minutes.

Add the stock and bay leaf. Bring to a boil, reduce the heat, and simmer for
30 minutes.

Add the bread cubes and allow the sour to sit without heat for 10 minutes.

Remove the bay leaf. Using a hand held blender, puree until smooth. Add the
cream and adjust the seasonings. Serve in a large shallow bowl. Garnish with
the cheese.

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Title: Caraway Cakes
Categories: Cakes, 1941
Yield: 6 servings

1/4 c Butter or butter substitute
1 c Sugar
1 ts Lemon juice
1/4 ts Vanilla
2 Eggs
1/2 c Milk
1 ts Grated lemon rind
1 1/2 c Flour
1 ts Caraway seed
1 ts Baking powder

Cream sugar and butter or butter substitute. Add egg yolks. Beat
thoroughly. Add lemon juice, flavoring, and grated lemon rind. Sift
flour, measure, and sift with salt and baking powder. Add alternately
with milk to first mixture. Add caraway seed. Mix thoroughly. Fold
in stiffly beaten egg whites. Fill well-oiled muffin tins 2/3 full.
Bake in moderate oven (375 F) about 30 minutes. The Household
Searchlight

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Title: RENO RED CHILI
Categories: Chili, Wp
Servings: 4

3 lb Round steak, coarsely ground
3 lb Chuck steak, “ ”
1 c Wesson oil or suet
Black pepper to taste
3 oz Gebhardt’s Chili powder
6 tb Cumin
2 tb MSG
6 Small cloves garlic, minced
2 Medium onions, chopped
6 Dried chili pods, boiled
30 minutes in water,
(seeded de-stemmed)
**OR**
3 oz Bottle of New Mexico pepper
1 tb Oregano, brewed in…..
1/2 c Budweiser beer, like tea
2 tb Paprika
2 tb Cider vinegar
3 c Beef broth
4 oz Diced green chilies
(Ortega brand)
14 oz Stewed tomatoes
(or to taste)
1 ts Tabasco sauce, or to taste
2 tb Masa harina flour

Joe Shirley Stewart’s Championship Chili, 1979

Brown meat in oil or fat, adding black pepper to taste. Drain meat
and add chili powder, cumin, MSG, garlic and chopped onion. Cook
for 30 – 45 minutes using as little liquid as possible. Add water
only as necessary. Stir often.

Remove skins from boiled chile pods. Mash the pulp and add to meat
mixture. Strain oregano tea, then add to meat mixture along with
paprika, vinegar, 2/3 of the beef broth, green chiles, stewed
tomatoes and Tabasco sauce. Simmer 30 – 45 minutes. Stir often.

Dissolve masa flour into remaining beef broth then pour into chili.
Simmer another 30 minutes, stirring often.

Makes 1 potful.

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Choco-Nut Tarts

Recipe By : THE DESSERT SHOW
Serving Size : 1 Preparation Time :0:00
Categories : Baked Goods Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Premade pastry crust
Filling:
1/2 cup salted butter
6 ounces unsweetened baking chocolate
2 large eggs
1 cup dark brown sugar
1/2 cup dark corn syrup
2 teaspoons vanilla extract
1 1/2 cups walnuts — chopped
Topping:
24 walnut halves
1/2 cup heavy cream
1/4 cup white sugar
1 teaspoon almond extract

Filling: In saucepan combine butter and chocolate and stir over low heat.
Pour into bowl and let cool 5 minutes. Using an electric mixer, beat eggs
into chocolate. Add sugar, corn syrup and vanilla and blend until smooth.
Fold in walnuts.

To assemble: Preheat oven to 350 degrees. Roll out dough on floured board to
1/8 inch thickness. Cut dough in circles to fit 2 1/2 inch tartlet pans, cut
a bit larger than pans are. Repeat with remaining dough. Lay dough in pans
and press firmly. Fill pans 2/3 full of filling and place on baking sheet to
catch any overspill. Bake 30 minutes or until filling is set. While tartlets
are still warm, place one walnut half in center of each.

Topping: In chilled bowl with chilled beaters, beat cream, sugar and almond
extract, until stiff peaks form. Do not overbeat. Put whipped topping in
pastry bag and using a star tip, pipe decorative topping onto each tartlet.

– – – – – – – – – – – – – – – – – –

SWEET COCONUT CURRY BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Electric Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Water
2 c Bread Flour
1 tb Nonfat Dried Milk
1 tb Sugar,Brown,Pressed Down
1 t Salt
1 tb Applesauce
1/3 c Raisins
1/3 c Coconut flakes
2 ts Curry powder
2 ts Yeast

– – – – – – – – – – – – – – – – – –

Title: ORANGE/HONEY MARINADE
Categories: Marinades, Bar-b-q
Yield: 1 servings

—————-FOR POULTRY, PORK, SEAFOOD—————-
1/2 c Orange juice
4 ts Honey
4 ts Vinegar
1/2 ts Finely slivered orange peel

Combine all ingredients in a bowl. Makes about 2/3 cup

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