Viewing details of messages, sorted by time of last reply ("sticky messages" first)
Happy Holidays
Pattycake and I just wanted to wish you all a very Happy Holiday Season and A Happy New Year.
Remember what Bumbles says:
When you smile the whole world smiles with you, but when you cry you get the front of your shirt wet.
Remember what Bumbles says:
When you smile the whole world smiles with you, but when you cry you get the front of your shirt wet.
Re: Sides
Black-Eyed Pea Fritters
1/2 lb black-eyed peas soaked
4 garlic cloves crushed
2 tsp salt
1 tsp black pepper
4 tbl water
oil for frying
lime juice to taste
1. When peas have softened, rub off skins and soak an additional 30 minutes. Drain and rinse. In a food processor, process peas, garlic, salt and pepper. Add water while continuing to process. Add enough water to get a smooth, thick puree.
2. Preheat oven to 250F. In a large skillet, heat 2 to 3 inches of oil and fry 1 tbsp of the batter till golden brown. Repeat until all of the batter has been fried. Keep in oven to keep hot. Serve piping hot, sprinkled with salt and lime juice.
Makes 20 servings
1/2 lb black-eyed peas soaked
4 garlic cloves crushed
2 tsp salt
1 tsp black pepper
4 tbl water
oil for frying
lime juice to taste
1. When peas have softened, rub off skins and soak an additional 30 minutes. Drain and rinse. In a food processor, process peas, garlic, salt and pepper. Add water while continuing to process. Add enough water to get a smooth, thick puree.
2. Preheat oven to 250F. In a large skillet, heat 2 to 3 inches of oil and fry 1 tbsp of the batter till golden brown. Repeat until all of the batter has been fried. Keep in oven to keep hot. Serve piping hot, sprinkled with salt and lime juice.
Makes 20 servings
Re: Sides
Mac & Cheese
1 Can Carnation® Evaporated Milk
1 Large egg
Velveeta® Cheese (Preferably Bits)
Mild Cheddar Cheese
Sharp Cheddar Cheese
1 TBSP sugar
Black pepper to taste
1 pinch Cayenne pepper
1 Box Creamettes® Macaroni
1/3 stick butter
1. Blend 1 can of evaporated milk with 1 large egg in a bowl and let set.
2. Boil macaroni for 10 minutes in water with teaspoon of oil.(so it won't stick!)
3. Mix macaroni with pepper, sugar, and cayenne.
4. Melt 1/3 stick of butter and put in bottom of casserole dish.
5. Layer macaroni, sharp cheddar, mild, cheddar, Velveeta® and then pour milk and egg mixture over casserole.
6. Bake in oven at 350 degrees F. until bubbling brown tips. VERY IMPORTANT!
Let stand for 40 minutes before serving.
1 Can Carnation® Evaporated Milk
1 Large egg
Velveeta® Cheese (Preferably Bits)
Mild Cheddar Cheese
Sharp Cheddar Cheese
1 TBSP sugar
Black pepper to taste
1 pinch Cayenne pepper
1 Box Creamettes® Macaroni
1/3 stick butter
1. Blend 1 can of evaporated milk with 1 large egg in a bowl and let set.
2. Boil macaroni for 10 minutes in water with teaspoon of oil.(so it won't stick!)
3. Mix macaroni with pepper, sugar, and cayenne.
4. Melt 1/3 stick of butter and put in bottom of casserole dish.
5. Layer macaroni, sharp cheddar, mild, cheddar, Velveeta® and then pour milk and egg mixture over casserole.
6. Bake in oven at 350 degrees F. until bubbling brown tips. VERY IMPORTANT!
Let stand for 40 minutes before serving.
Re; Sides
Dilled Coleslaw
1 head cabbage, thinly shredded
6 green onions,use part of tops, thinly sliced
1 red bell pepper, seeded and finely
chopped
1/2 cup reduced -fat sour cream
1/4 cup reduced-fat mayonnaise
1 small clove garlic, minced
2 tablespoons finely chopped fresh dill or 1 teaspoon
dried dill weed
1 tablespoon lemon juice and white wine vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon ground white pepper
2 tablespoons olive oil
In large bowl, combine cabbage, green onions and bell pepper. In another
bowl, mix until smooth sour cream, mayonnaise, garlic, dill, lemon juice,
vinegar, salt, sugar and white pepper. Using a whisk or fork, gradually
beat in oil until well-combined. Mix dressing lightly with cabbage
mixture. Cover and refrigerate for 1 to 2 hours to blend flavors.
1 head cabbage, thinly shredded
6 green onions,use part of tops, thinly sliced
1 red bell pepper, seeded and finely
chopped
1/2 cup reduced -fat sour cream
1/4 cup reduced-fat mayonnaise
1 small clove garlic, minced
2 tablespoons finely chopped fresh dill or 1 teaspoon
dried dill weed
1 tablespoon lemon juice and white wine vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon ground white pepper
2 tablespoons olive oil
In large bowl, combine cabbage, green onions and bell pepper. In another
bowl, mix until smooth sour cream, mayonnaise, garlic, dill, lemon juice,
vinegar, salt, sugar and white pepper. Using a whisk or fork, gradually
beat in oil until well-combined. Mix dressing lightly with cabbage
mixture. Cover and refrigerate for 1 to 2 hours to blend flavors.
Re: Sides
Black-Eyed Pea Salad
16 ounces dry black-eyed pea
1/3 cup cider vinegar
2 tablespoons olive oil
1 tablespoon hot sauce
2 teaspoons sugar
1 1/2 teaspoons salt
2 stalks celery, diced
1 medium red onion, diced
1 10 oz package lima beans, cooked tender
1. Soak peas overnight. Cook until tender. Meanwhile prepare dressing. In large bowl, whisk vinegar, oil, pepper sauce, sugar and salt until blended.
2. Drain peas and rinse well. Toss warm peas with dressing, add celery, onion, and lima beans. Serve at room temperature or cover and refrigerate until ready to serve.
16 ounces dry black-eyed pea
1/3 cup cider vinegar
2 tablespoons olive oil
1 tablespoon hot sauce
2 teaspoons sugar
1 1/2 teaspoons salt
2 stalks celery, diced
1 medium red onion, diced
1 10 oz package lima beans, cooked tender
1. Soak peas overnight. Cook until tender. Meanwhile prepare dressing. In large bowl, whisk vinegar, oil, pepper sauce, sugar and salt until blended.
2. Drain peas and rinse well. Toss warm peas with dressing, add celery, onion, and lima beans. Serve at room temperature or cover and refrigerate until ready to serve.
BBQ Pit Pork Roast
This is for the Crock-Pot BBQ-Pit
Got one of these for the winter and now we use it for everything.
Roast:
5 pounds pork roast
1/4 cup honey mustard
2 cups water
1/4 cup white wine
Rub:
1 tablespoon dried sage
1 teaspoon sugar
1 teaspoon paprika
1 tablespoon garlic powder
non-stick cooking spray
Blackberry BBQ Sauce:
1/2 cup your favorite barbeque sauce
1/2 cup good Cabernet Sauvignon or Pinot Noir
1 cup fresh or frozen blackberries*
fresh rosemary or fresh parsley to
garnish
1. Turn Crock-Pot® BBQ-Pit to Low.
2. Massage the mustard onto all sides of the pork roast and then sprinkle on the dried rub, coating the roast lightly.
3. Spray the rack in the BBQ Pit with cooking spray, pour the water and wine into the bottom of the pan and place the pork roast on the rack.
4. Cook the roast for 4 to 6 hours or until a meat thermometer placed into center of the roast registers 155ºF. While the roast is cooking, mix all the sauce ingredients in a bowl, crushing about half of the berries with the back of a spoon. Set aside.
5. Using an oven mitt and tongs, open lid and remove the roast from the BBQ Pit. Serve with the blackberry BBQ sauce and garnish with sprigs of fresh rosemary or parsley.
Got one of these for the winter and now we use it for everything.
Roast:
5 pounds pork roast
1/4 cup honey mustard
2 cups water
1/4 cup white wine
Rub:
1 tablespoon dried sage
1 teaspoon sugar
1 teaspoon paprika
1 tablespoon garlic powder
non-stick cooking spray
Blackberry BBQ Sauce:
1/2 cup your favorite barbeque sauce
1/2 cup good Cabernet Sauvignon or Pinot Noir
1 cup fresh or frozen blackberries*
fresh rosemary or fresh parsley to
garnish
1. Turn Crock-Pot® BBQ-Pit to Low.
2. Massage the mustard onto all sides of the pork roast and then sprinkle on the dried rub, coating the roast lightly.
3. Spray the rack in the BBQ Pit with cooking spray, pour the water and wine into the bottom of the pan and place the pork roast on the rack.
4. Cook the roast for 4 to 6 hours or until a meat thermometer placed into center of the roast registers 155ºF. While the roast is cooking, mix all the sauce ingredients in a bowl, crushing about half of the berries with the back of a spoon. Set aside.
5. Using an oven mitt and tongs, open lid and remove the roast from the BBQ Pit. Serve with the blackberry BBQ sauce and garnish with sprigs of fresh rosemary or parsley.
