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Bittersweet Black Bean And Corn Relish


Ingredients

1 (16 ounce) bag black turtle beans
4 cups frozen kernel corn

1 medium red bell pepper
2 medium green bell peppers

2 large fresh pineapples
1 cup honey mustard dressing any
brand
2 teaspoons coconut extract
1/2 cup pina colada mix

1 teaspoon Caribbean blend jerk seasoning
1 cup extra
virgin olive oil

Instructions

Clean and cook beans as directed adding salt and pepper to taste.
When tender rinse under cold water being careful not to break the
beans apart. Refrigerate. Thaw corn and mix with black beans.
Drain. Remove seeds from peppers and dice into small pieces. Skin
the pineapples; core and dice into small pieces. Mix peppers and
pineapple with remaining ingredients separate from bean mixture.
Fold together with the bean and corn mixture; refrigerate until
ready to serve. Great served as a dip with banana chips stuffed
in a pita pocket for a vegetarian sandwich or as a salad topper
for tossed greens. Yield: 1/2 gallon

Fudge Brownies


Ingredients


1/4 cup margarine or butter
1 package (6 oz.) semi-sweet
chocolate chips
3/4 cup sugar
2/3 cup Gold Medal
all-purpose flour
1/2 teaspoon vanilla
1/4 teaspoon
baking powder
1/4 teaspoon salt
2 eggs
1/2 cup chopped
nuts
if you like
1/2 cup semi-sweet chocolate chips

if you like

Instructions

1. Heat the oven to 350 degrees. 2. Grease the bottom only of a
square pan 8x8x2 inches with shortening. 3. Heat margarine and 1
package chocolate chips in a 2 quart saucepan over low heat
stirring constantly until melted; remove from heat. Stir in
remaining ingredients except nuts and 1/2 cup chocolate chips
real hard with a wooden spoon until smooth. 4. Stir in nuts and
chocolate chips. Spread in pan with a rubber scraper. 5. Bake
until the center is set about 30 minutes. Let brownies cool
completely then cut into 1 3/4 x 1 1/2 inch brownies. Store
brownies tightly covered. Makes 20 brownies.

Chocolate Chip Cake


Ingredients

1/4 cup butter
1 cup sugar
2 eggs
1 cup sour cream
1
teaspoon vanilla
2 cup flour
1 1/2 teaspoon baking
powder
1 teaspoon baking soda
1/2 cup sugar
1 teaspoon
cinnamon
1 cup chocolate chips

Instructions

Cream butter sugar eggs and add sour cream and vanilla. Sift
together flour baking powder and soda. Add creamed mixture; beat
until smooth. In small bowl combine 1/2 cup sugar cinnamon and
chocolate chips. Pour 1/2 of batter into greased 9x13 pan.
Sprinkle half of cinnamon mixture on top. Repeat. Bake at 350
degrees for 30 minutes.

New England Nutmeg Sauce


Ingredients

1 cup sugar
2 tablespoon cornstarch
Pinch of salt
2 cup
boiling water
1 tablespoon butter
1/2 teaspoon
vanilla
1/2 teaspoon grated nutmeg

Instructions

Mix well the sugar cornstarch and salt. Add gradually the
boiling water stirring constantly. Cook 5 minutes until
thickened. Remove from heat. Stir in butter vanilla and nutmeg.
(May be reheated but do not boil again.) Serves 8. (Good on
Apple Dumplings New England Plum Pudding and other fruit
desserts.)

Southern Spoon Bread


Ingredients

1 1/2 cup boiling water
1 cup corn meal
1 egg
1 teaspoon
lard
1 cup sour milk or buttermilk
1/2 teaspoon soda
3/4
teaspoon salt

Instructions

Pour boiling water over corn meal and lard mixing well. Let
cool. Beat egg and add milk soda and salt. Pour batter into a
hot greased 7 inch baking dish. Bake in moderate oven 30 to 40
minutes or until brown and fairly firm.

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