May 16th, 2006 by alice
Tags: Cookies, Passover
INGREDIENTS
- 2wholeeggs
- 1/2cupoil
- 2tablespoonspotato starch
- 1tablespoonlemon juice
- 3/4cupwhite sugar
- 1cupcake crumbs
- 3/4cupground almonds
- 1/4cupsugar
- 1teaspooncinnamon
DIRECTIONS
- Mix 1/4 sugar and 1 tsp cinnamon and 1/4 cup of the ground almonds together and set aside to roll your cookie balls in before baking.
- In a bowl beat eggs, and oil.
- Add potato starch and lemon juice mix well.
- Add sugar, cake meal, blend well.
- Fold in 1/2 cup ground almonds.
- Roll dough into 1 inch bals.
- Roll into the cin/sugar/nut mixture to coat each one well.
- Place on baking sheet lightly greased.
- Can slightly flatted if desired.
- Bake preheated oven 350 degrees F, for 10- 12 minutes.
- Golden brown in colour.
- Remove to wire rack immediately to cool.
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May 16th, 2006 by alice
Tags: Chowder, Corn, Crockpot, Perfect
INGREDIENTS
- 2canswhole kernel corn
- 2canscreamed corn
- 1cancoconut milk
- 1canwater
- 1red pepper(chopped)
- 1smallwhite onion(chopped)
- 2tablespoonsdill weed
- 1teaspoonpepper
- 1tablespoonoregano
- 2potatoes(chopped)
DIRECTIONS
- In a large crockpot add all ingredients.
- simmer on low for at least 4 hours.
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May 16th, 2006 by alice
Tags: Friedlligator, Okefenokee
INGREDIENTS
- 1 (1 lb)packagealligator meat
- meat tenderizer
- garlic powder
- black pepper
- 1dashcayenne pepper
- cooking oil
- flour
- salt
DIRECTIONS
- After thawing sprinkle with meat tenderizer.
- Let stand for 20 minutes.
- Season to taste with garlic powder and black pepper.
- Coat well with flour.
- Heat cooking to 350 degrees.
- Cook until golden brown.
- Do not over cook.
- It should be tender, moist and have the color consistency of golden fried chicken when properly cooked.
- Serve with your favorite sauce.
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May 16th, 2006 by alice
Tags: Corkysion, Loaf
INGREDIENTS
- slicedyellow onions
- plain flour
-
EGG BATTER
- 1quartmilk
- 1/2teaspoon egg shadefood coloring
- 2eggs, beaten
- 1/2cupsugar
DIRECTIONS
- Soak onion rings in egg batter, remove and shake off any excess liquid.
- Gredge in flour until rings are completely covered.
- Remove from flour and shake any excess.
- Stack onion rings in fry basket to shape a hay stack.
- Fry for 2 1/2 minutes or until golden brown.
- Serve with Corky’s BBQ sauce.
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May 16th, 2006 by alice
Tags: Bites, Venison
INGREDIENTS
- 1smallvenison roast
- 1cupmilk
- 1/2cupflour
- 2tablespoonsseason salt
- 1/4teaspoonblack pepper
- 1tablespoongarlic powder
DIRECTIONS
- Cut roast into 1/2 inch cubes, soak in milk for 2 hours in refridgerator.
- Drain from milk.
- Combine remaining ingrds in large zip lock bag, add venison and toss lightly to coat.
- Fry in a kettle or fryer for 5 mins or until med golden brown.
- Drain and serve before cooled.
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