April 15th, 2006 by alice
Tags: Marys, Pea, Soup, Split
INGREDIENTS
- 1packagesplit peas
- 1onion
- 1-2largepotato
- 1ham
- ham bone(ham hock or shank)
- 2bay leaves
- salt and pepper
DIRECTIONS
- Rinse and soak peas overnight in cold water.
- Pour off water+ place in large pot-cover with fresh water.
- Add chopped onion, uncooked ham shank/hock, and bay leaves.
- Bring to boil and cook until meat falls off bone-pull meat out.
- Remove fat and discard bones; replace meat in pot.
- Cut up carrots+ potatoes; cook until tender (~1hour).
- Add to soup.
- Remove bay leaves and serve.
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April 15th, 2006 by alice
Tags: Cornish, Game, Grape, Hens, Sauce
INGREDIENTS
- 2Cornish hens
- 1tablespoonsalt
- 1tablespoonground black pepper
- 1tablespoongarlic granules
- 1tablespoontarragon
- 1teaspoonrosemary
- 1teaspoonthyme
- 1teaspoonsage
- 2tablespoonspaprika
- 1/2cupbutter
- 1/2cupwhite grape jelly
- 1 1/2cupsgrape juice
- 1tablespoonflour
- 1tablespooncornstarch(dissolved in tbsp. water)
- 1/2cupchicken stockor chicken broth
- 1/4cupsugar
- small clustersgrapes(to garnish)
- fresh herbs(to garnish)
DIRECTIONS
- Preheat oven to 375 degrees.
- Rinse the hens& pat dry inside& outside with paper towel.
- Place hens on a rack in a roasting pan.
- Season hens equally with salt, pepper, garlic, tarragon, rosemary, sage, thyme& paprika.
- Roast in oven until golden brown, or until juice runs clear& not red when hens are punctured between the thigh& breast.
- While the birds are in the oven, using a double boiler, melt the butter& stir in the flour.
- Once blended, add the chicken stock or broth& allow the mixture to thicken, stirring occasionally.
- Add the grape jelly, grape juice, sugar& the dissolved cornstarch.
- Continue to cook& stir until thickened again.
- To serve, pour some of the sauce onto the 2 plates.
- Place the hens on top of the sauce& then pour the rest of the sauce over the hens.
- Garnish the plates with a few small clusters of grapes& a few sprigs of herbs if desired.
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April 15th, 2006 by alice
Tags: Buttery, Cheese, Cookies, Cream, Finger, Rich
INGREDIENTS
- 1/2cupbutter, softened(no substitutes)
- 4ouncescream cheese, softened
- 1teaspoonvanilla
- 1 3/4cupsflour
- 1/4cupsugar(or more or less depending on how sweet you preper your cookies)
- 1dashsalt
- 1cup finely choppedpecans
- icing sugar, for rolling
DIRECTIONS
- Set oven to 375 degrees.
- In a mixing bowl, cream butter and cream cheese.
- Beat in vanilla.
- Combine the flour, sugar and salt; gradually add to creamed mixture.
- Stir in pecans (dough will be crumbly).
- Shape by tablespoonfuls into 2-inch logs.
- Place 2-inches apart on an ungreased cookie sheet.
- Bake for 12-14 minutes, or until just lightly browned.
- Remove the warm cookies from baking sheet; roll in icing sugar to coat.
- Cool on wire racks.
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April 15th, 2006 by alice
Tags: Banana, Cooky, Oatmeal
INGREDIENTS
- 3/4cupshortening
- 1cupwhite sugar
- 1wholeegg
- 1cup mashedbananas
- 1 3/4cupsoatmeal(large flake..not instant)
- 1/2cup choppedwalnuts
- 1 1/2cupsall-purpose flour
- 1/2teaspoonbaking soda
- 1teaspoonsalt
- 1/4teaspoonground nutmeg
- 3/4teaspooncinnamon
- 1/2cupraisins(or choc. chipits, or cinnamon chipits)
DIRECTIONS
- Cream the shortening, sugar, and egg.
- Add mashed banana, otameal, nuts, raisins.
- Sift the flour with spices.
- Add to mix.
- and combine well.
- Drop by spoonfuls onto ungreased or parchment lined cookie sheet.
- Bake 400 degrees f.
- 15 minutes.
- Or test bake one to the temp.
- you desire and bake.
- 350 degrees f.
- for 18 min.
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April 15th, 2006 by alice
Tags: Kalua, Oven, Pork
INGREDIENTS
- 5lbspork butt
- 3tablespoonshawaiian sea salt
- 2tablespoonsliquid smoke
- 8ti leaves, with ribs removed
- 1piecealuminum foil, heavy duty
DIRECTIONS
- Make several slashes on the surface of the pork butt.
- Rub with salt, then liquid smoke.
- Lay out 4 ti leaves on the aluminum foil.
- Place pork on leaves and wrap them around the pork.
- Cover with remaining leaves in the opposite direction until pork is completely wrapped.
- Fold the foil tightly around the pork to make a watertight seal.
- Place in a large roasting pan filled with two inches of water and cover pan tightly with foil.
- Bake at 350° for 1 hour.
- Then lower temperature to 325°; cook until tender (about 3 to 3-1/2 hours).
- Unwrap pork from package and shred before serving.
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