Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Hot Artichoke Dip

1 14-oz. can artichoke hearts, drained and chopped
8 oz., crumbled feta cheese
2/3 cup mayonnaise
1 clove garlic, minced
1/2 cup shredded Parmesan cheese

Combine first 4 ingredients in a small baking dish, sprinkle Parmesan cheese on top and bake for 20 minutes at 350 degrees. Serve with crackers.




Beefy Minestrone Soup

1 pound lean ground beef
1 medium sweet onion, chopped
2 cloves garlic
2 stalks celery
2 cups shredded cabbage
1 small zucchini, sliced
1/2 cup uncooked elbow macaroni
2 teaspoons beef bouillon
2 cups water
1 28-oz can diced tomatoes, undrained
1 8-oz. can red beans, undrained
1 8-oz. can white shoe peg corn, undrained

Brown ground beef, onion and garlic in a saucepan, drain and place in a large stockpot. Add remaining ingredients and heat until boiling, reduce heat and simmer until macaroni is tender, about 15 minutes. You may top with your favorite shredded cheese and serve with bread.




Bread Pudding with Rum Sauce
3 cups white bread, cubed
2 cups milk
1 Tbsp. butter
4 eggs
2/3 cups sugar
1/2 cup raisins
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 tsp. vanilla

Rum Sauce:

1 cup milk
2 Tbsp. brown sugar
1 Tbsp. cornstarch
1 Tbsp. dark rum

Place bread in an 8 x 8 inch baking dish. Combine milk and butter in a saucepan and cook over lo heat until butter is melted, allow it to cool slightly. Beat eggs and add to milk mixture. Add sugar, raisins, cinnamon, nutmeg and vanilla and pour over bread cubes. Bake for 30 minutes at 325 degrees, pour rum sauce over bread and bake an additional 10 minutes.

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[Jolie Rouge]

Spicy Black Bean Salsa

1 15-oz. can black beans, drained
1 15-oz. can red beans, drained
1 15-oz. can corn, drained
1 cup black olives, sliced
2 fresh tomatoes, diced
2 cloves, garlic, minced
2 fresh jalapeno peppers, seeded and chopped
1/4 cup cilantro, chopped
Juice of 1 lime
1 8-oz. bottle Italian dressing

Combine all ingredients and chill for several hours or overnight before serving with tortilla chips.



Creamy Basil Shrimp

1 pound large shrimp, peeled and deveined
1 clove garlic, minced
1/4 cup olive oil
1/4 cup butter
1 cup cream
1/4 cup fresh basil, chopped
1 Tbsp. cream sherry
Parmesan cheese, grated
Angel hair pasta

Saute shrimp and garlic in the olive oil until shrimp turns pink. Add butter, cream, basil and sherry and simmer for several minutes. Serve over angel hair pasta and top with Parmesan cheese.




Easy Garlic Bread

1 loaf French Bread
1/4 cup butter
2 cloves garlic, minced
3 Tbsp. fresh parsley, chopped
Parmesan cheese, grated

Slice the loaf of bread in half lengthwise. Saute garlic in the butter; add fresh parsley. Pour this mixture over the bread and sprinkle with Parmesan cheese. Bake in a 400 degree oven for about 10 minutes or until lightly brown.



Orange Yogurt Pie

1 9-inch graham cracker pie crust
1 8-oz. carton whipped topping (prepared whipped cream)
2 small containers orange yogurt (or another flavor of your choice)

Combine cool whip and yogurt and spread into piecrust. Chill for several hours before serving.

[Jolie Rouge]

Caramelized Onion Tart

2 large yellow or white onions, thinly sliced
1 Tbl olive oil
3 Tbl fresh tarragon, minced
1 pre-made refrigerated piecrust
6 paper-thin slices of prosciutto ham
1 cup Gruyere cheese, shredded (or Swiss cheese)
1 cup Parmesan cheese, grated (divided in two)
1 cup heavy cream
2 eggs

Put your sliced onions in an ovenproof pan (a cast iron pan is best but any ovenproof pan will do). Drizzle on olive oil and sprinkle on tarragon. Bake in a 350-degree oven for at least an hour. Stir every 30 minutes until lightly browned on the edges of a few of the onion strings. You don't need to brown them all, and they don't need to completely shrivel. You just want them to get gummy and completely cooked.

The nice thing about this part of the recipe is you can be doing other things while you're caramelizing the onions. Set the table, arrange the flowers or do some of the other cooking.

Unroll your piecrust into a 10-inch spring form pan or other tart pan with a removable bottom. If the piecrust has been out of the refrigerator for 15 to 20 minutes it will unroll more easily. Just fit it into the pan and, if you need to, you can turn over the edges to form a crust along the sides that is one-half to one inch high. You don't have to be too picky.

Lay your prosciutto slices across the bottom to cover the entire bottom of the piecrust. They will overlap each other. Put in your onions and spread them across the prosciutto. Mix the eggs and cream with a fork until well mixed. You don't have to beat the mixture; just make sure the eggs are well broken up and the mixture is well blended. Spread the Gruyere and half of the Parmesan on top of the onions. Then pour the egg/cream mixture over the top.

Gently transfer the tart to your oven and bake for 30 minutes more at 350 degrees until the top is lightly browned and the filling is set. When you take the tart out of the oven, sprinkle on the rest of the Parmesan and it's ready to serve. Cut into pie-shaped wedges, large or small.

[Jolie Rouge]

Garlic Goat Cheese and Herb Crostini

1 baguette cut in 1/2 -inch slices
1/2 cup crumbled goat cheese
2 cloves garlic, minced
2 shallots, minced
1/2 cup extra-virgin olive oil
1/2 cup assorted fresh herbs finely chopped (rosemary, parsley, cilantro, dill and thyme are some that work well. You may choose others and adjust the taste to your liking).

Place baguette slices on ungreased baking dish and bake for 10 minutes at 350 degrees. Meanwhile, place remaining ingredients in a food processor and process until smooth. Remove baguette slices from the oven and spread mixture on each slice. Return to the oven and bake for another 10 - 15 minutes at 350 degrees.


Fillet of Beef in Red Wine Mushroom Sauce

6 - 8 beef fillets
1 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
2 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 pound fresh mushrooms, sliced
1/2 cup dry red wine (optional)
1 tsp. Worcestershire sauce
1 - 2 Tbsp. flour
1 cup beef broth

Rub fillets with salt, pepper and paprika. Heat skillet to medium-high heat and cook fillets for 4 - 5 minutes per side or until desired doneness is achieved. Remove steaks and place them on a plate and cover to keep them warm. Heat oil in the skillet and saute onion, garlic and mushrooms until tender. Add wine, Worcestershire sauce, flour and beef broth and simmer for several minutes until mixture thickens. Stir the mixture while heating to keep the flour from forming lumps. Pour over fillets and serve. If you prefer not to use alcohol in your cooking you may omit it here and add 1/2 cup more beef broth instead.



Baby New Potatoes with Chive Vinaigrette

2 pounds baby new potatoes, washed thoroughly
1/3 cup olive oil
1/3 cup red wine vinegar
1 Tbsp. fresh chives
2 cloves garlic, minced
1/4 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper

In a medium saucepan, boil potatoes until tender. Drain off water. Combine olive oil, vinegar, chives, garlic, cumin, salt and pepper in a cruet and shake well. Pour over potatoes just before serving.



Chocolate Chess Pie

3 oz. unsweetened chocolate
1/2 cup butter
1 5-oz. can evaporated milk
2 eggs, beaten
1 tsp. vanilla
2 cups sugar
2 Tbsp. flour
1 9-inch pie shell

In a saucepan, melt chocolate, add butter and melt. Add evaporated milk, eggs, vanilla, sugar and flour and cook over medium heat for 5 minutes stirring constantly. Pour into pie shell and bake at 375 degrees for 20 - 25 minutes.

[Crueheadchick]

Cheese Braid Coffeecake

Dough: Bake 350* 12-15 minutes
1 Cup sour cream
1/2 Cup sugar
1 teaspoon of salt
1/4 Cup butter
1/4 Cup olio melted
2 pkgs Dry Yeast
1/2 Cup warm water
2 eggs beaten
4 to 4 1/2 Cups Flour

Filling:
2 8oz pkgs Cream Cheese softend
3/4 Cup of sugar
2 egg yokes
pinch of salt
1 teaspoon vanilla

Glaze:
2 Cups powdered sugar
2 to 4 Tablespoons of Milk
1 teaspoon of vanilla
finally chopped nutts

Dough: Heat sour cream on low heat. Stir in Sugar, Salt, and butter-olio mix. Cool to lukewarm. Mix yeast in water in large bowl. Add sour cream mixture, eggs and flour. Mix well, cover tightly, and refrigerate overnight. Next day divide dough into 4 equal parts. On well floured board roll into 8x12 pieces.

Filling: In small bowl combine cream cheese and sugar. Add egg yolks, salt, and vanilla. Mix well. Spread 1/4 of filling down center of dough to within 1 1/4 inch of end. Using sharp knife cut dough at 1 inch intervels so that you overlap strips one from each side at a slight angle to resemble a braide. Transfer to well greased cookie sheet. Cover and let rise about 1 hour. Bake at 350* for 12-15 minutes

Glaze: Combine ingredients except nutts. mix well and spread over warm braids. Sprinkle with nuts

Note: Freeze well. when cooled wrap in paper towels and foil. To thaw remove foil, but leave on paper towels. Do not Thaw in Microwave!

My Grandma gave me this recipe and this stuff is sooooo good!

[Jolie Rouge]

Eggplant Spread

1 eggplant
1 medium onion peeled and diced
2 garlic cloves minced
1 Tbsp. lemon juice
1 Tbsp. olive oil
1 tsp. oregano
Salt and pepper to taste
2 Tbsp. parsley

Bake eggplant at 350 degrees for 30 - 35 minutes. Peel and dice eggplant. Place eggplant and remaining ingredients in a food processor and blend. Chill until ready to serve. Serve with crackers or small pieces of bread.


Arugula Salad

1/2 lb. Arugula
1 fresh yellow pepper thinly sliced
1/2 cup fresh mushrooms sliced
1/4 cup green onions sliced
2 Tbsp. olive oil
4 Tbsp. lemon juice
1 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. pepper

Place washed Arugula, yellow pepper, mushrooms and green onions in a large bowl. Combine dressing ingredients and shake well. Pour over salad and lightly toss. Serve immediately.



Grilled Butterflied Leg Of Lamb

1 3 - 4 pound boneless leg of lamb, butterflied
1 cup red wine vinegar
3/4 cup olive oil
3 cloves garlic, crushed
1/2 cup dry red wine
Generous amount of fresh ground pepper and salt to taste
6 sprigs fresh rosemary stalks (optional but highly recommended)

Place butterflied leg of lamb in baking dish. Combine next five ingredients and pour over lamb. Top with fresh rosemary stalks. Marinate for at least 2 hours. Prepare charcoal grill. Cook marinated lamb over hot grill for 25 minutes or until done, turning once or twice. Remove and replace rosemary stalks when turning lamb. Cooking time will vary depending on heat of fire and thickness of lamb so be careful.



Roasted Garlic Potatoes

2 lbs. yellow potatoes washed and quartered
2 - 3 garlic cloves minced
1/2 cup olive oil
3 Tbsp. lemon juice
2 tsp. oregano
Salt and pepper to taste
Nonstick cooking spray

Spray large baking pan with cooking spray. Place potatoes in pan. Combine remaining ingredients and pour over potatoes. Bake at 350 degrees for 45 minutes or until tender and brown.




Gingerbread

1/4 pound butter softened
1/4 cup brown sugar
3/4 cup molasses
1 tsp. ground ginger
2 tsp. cinnamon
1 tsp. nutmeg
1/4 cup milk
2 cups flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1 tsp. salt
2 eggs beaten
1 tsp. orange zest

Grease and flour 9-inch round cake pan. Mix butter and brown sugar together, add molasses, ginger, cinnamon, nutmeg and milk. Sift together flour, baking soda, baking powder and salt. Add eggs, orange zest and butter/sugar mixture and mix well. Pour into pan and bake at 350 degrees for 30 - 35 minutes. Serve with whipped topping.

[Jolie Rouge]

Hot Drunken Spareribs

Vegetable oil for frying
2 pounds pork spareribs
4 Tbsp. cornstarch
8 Tbsp. rice wine or sherry
4 Tbsp. curry powder
1 onion, finely chopped
3 cloves garlic
4 tsp. sugar
5 Tbsp. soy sauce
2 small jalepeno peppers, de-seeded and finely chopped
4 Tbsp. sesame seed oil
4 Tbsp. tomato paste

Cut the spareribs into small pieces (your butcher at the local grocery store will probably do this for you free of charge). Mix spareribs together with cornstarch, rice wine or sherry and curry powder. You can marinate the ribs for a couple of hours to make the taste stronger. Remove ribs from the marinade and deep fry in hot oil for about 3 to 5 minutes. Remove with slotted spoon and drain on paper towels. Pour out all but just a coating of the oil from the pan/fryer in which you cooked the ribs. Over medium heat, add the onion and garlic and saute for a few minutes. Then add sugar, soy sauce, peppers, sesame seed oil and tomato paste and stir to make a smooth paste. Add the spareribs to the paste, mix well to coat the ribs and then serve. You can add some more soy sauce and sesame seed oil to increase the amount of sauce. You could also add some of the rice wine or sherry for the same purpose.


Chicken Succotash Pie

3 cups cooked chicken, chopped
1 can (10 and 3/4 ounces) cream of celery soup, undiluted
1 can (10 and 3/4 ounces cream of chicken soup, undiluted
1 jar (6 oz.) sliced mushrooms, drained
1 cup frozen lima beans, defrosted
1 cup frozen corn, defrosted
2 tsp. lemon juice
1 tsp. Worcestershire sauce
Salt and pepper to taste
3/4 cup to 1 cup of chicken broth
3 hard-boiled eggs, peeled and sliced
1/3 cup butter
2 and 1/2 cups self-rising flour
1 and 1/2 cups milk

Preheat oven to 435 degrees. In a large bowl, combine chicken, celery soup, chicken soup, mushrooms, lima beans, corn, lemon juice and Worcestershire sauce. Add about 1 cup of chicken broth or just enough to make the mixture nice and creamy. Pour into a greased 13 x 9-inch baking dish (substitute a 3-quart casserole dish). Place egg slices on top of the chicken mixture. In another bowl, mix butter with the flour and blend in milk and salt and pepper. Spoon dough evenly over mixture in baking dish. Bake in preheated oven for 30 minutes or until crust is nicely browned.




Chocolate Buttermilk Pie

3 ounces chocolate
1 9-inch prepared pie shell
3 eggs
3 egg yolks
1 and 1/2 cups buttermilk
4 Tbsp. butter, melted
Juice of 1 lemon
Zest of 1 lemon
1 tsp. vanilla extract
1/2 cups brown sugar
1 and 1/2 Tbsp. all-purpose flour

Bake pie shell in 350 degree oven for about 15 minutes. Allow to cool. Melt chocolate in a double broiler. Remove from heat and allow to cool slightly, then spread chocolate evenly around surface of pie shell. Whisk together eggs, egg yolks, buttermilk, butter, lemon juice and zest and vanilla. Combine sugar and flour together and slowly add to the egg and buttermilk mixture. Pour mixture into a saucepan and cook over medium heat for about 5 to 7 minutes or until thickened. Pour mixture into pie shell and bake for about 30 minutes at 350 degrees. The custard will set up while cooking and should firm up as it cools.

[flute]

Easter Egg Cookies ~ Thanks to Dierbergs

¾ cup (1 ½ sticks) butter, softened
¾ cup sugar
1 egg
1 teaspoon vanilla extract
2 ¼ cups flour
¼ teaspoon salt
¼ teaspoon baking powder

Decorating Dough
½ cup butter, softened
½ cup flour
2 tablespoons light corn syrup
Food coloring

Directions:

In large bowl of electric mixer, beat together butter and sugar at medium speed until light and fluffy. Mix in egg and vanilla. Add flour, salt, and baking powder; mix at low speed just until combined. Place dough on sheet of plastic wrap. Press and roll dough inside wrap to form log about 8-inches long; wrap plastic tightly around dough. Chill for several hours or overnight until very firm.

Meanwhile, make Decorating Dough. In small mixing bowl, stir together butter and flour until well blended. Stir in corn syrup. Divide mixture into 4 portions. Use food color to tint each portion a different color. Place each color in separate small recloseable freezer-weight plastic bag. Push dough to one corner of bag. Make snip on corner to make very small hole; set aside for decorating.

Use large sharp knife to cut chilled dough into ¼-inch thick sliced. Place on parchment-lined baking sheets. Use Decorating Dough to decorate cookies to look like Easter eggs. Bake in 350°F. oven until light golden brown, about 8 to 10 minutes. Cool on wire racks.
Makes about 2 ½ dozen cookies

[flute]

Pizza Crust - Low Carbohydrate Atkins Diet Recipe
3/4 cup soy protein powder or isolate
1/2 cup cream
3 large eggs
seasonings (garlic powder, basil)
Preheat oven to 350 and spray cookie sheet with non-stick spray. Mix protein powder, cream and eggs in bowl with whisk until smooth. Spread on cookie sheet. Bake 20 min. (can add sauce, cheese and toppings and put under broiler for few minutes)
Total: 6 carb, 1 fiber (5 NET carbs), 612 Calories, 57 fat, 19 protein

Eggplant Pizza Recipe
Low carb dieters often miss the taste of pizza. This eggplant version is sauceless, but is completely delicious! You can always add sauce or a tomato slice if you'd like!

Ingredients:
1 medium sized eggplant
6-8 slices cheese with pepperoni
1 tsp basil
1 tsp oregano

Slice large circles across the middle of the eggplant, about 1/2" thick. Use the rest of the eggplant for Ratatoille or something else. Grill for 4-5 minutes until eggplant slices become crispy. Put a sheet of cheese on each. When melted, sprinkle on basil and oregano. Serve warm.

Note that I love the cheese that comes with pepperoni in it (tiny bits) but you can of course use the pizza cheese blends, mozarella or whatever other cheese you enjoy. Just watch the carb counts per slice. You can also spoon on a small amount of sauce or put a tomato slice on top.

Servings: 3-4 (depending on the size of your eggplant)
Slices per serving: 2
Carb count per 2 slices: 2.3g

Low Carb Pizza
Crust:
1 1/2 cups soy flour
3 eggs
3/4 cup heavy cream
1/3 cup club soda
1 teaspoon salt
Sauce:
1 tablespoon olive oil
1/8 cup diced red onion
1 teaspoon chopped garlic
3 large Roma tomatoes, diced
8 ounces no sugar added tomato sauce
1/4 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano (may substitute Italian seasoning for dried herbs)
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Toppings:
24 ounces shredded mozzarella cheese
8 ounces pepperoni slices
1/2 cup crumbled Italian sausage, cooked
1/2 cup diced Parma ham
1/3 cup julienned red bell peppers
1/3 cup julienned green bell peppers
1/3 cup julienned red onion
2 portobello mushroom caps, sliced
2 tablespoons extra-virgin olive oil
Pinch dried oregano

Preheat oven to 375 degrees F.
Make the crust: Generously spray 2 (12-inch) pizza pans with nonstick vegetable oil cooking spray. In a medium bowl, stir together all of the crust ingredients to make a smooth, thick, pancake-like batter. Using a rubber spatula, spread the batter as thin and evenly as possible over the 2 pans.

Place pizza crusts on center racks of the oven and bake for about 12 to 15 minutes, or until lightly golden brown and firm to touch.

Remove crusts from oven and increase the oven temperature to 400 degrees F.
Meanwhile, make the sauce: In a saucepan over medium heat, heat olive oil and then sweat onions and garlic in oil, cooking just until softened and translucent. Add diced tomatoes and the remaining ingredients and simmer for about 2 minutes.

Compile the pizzas: Spread the tomato sauce and then the mozzarella cheese evenly over both crusts. Top 1 pizza with pepperoni, sausage, and ham, and top the other with the bell pepper strips, onions, and mushrooms. Lightly sprinkle 1 tablespoon olive oil over each pizza, and sprinkle each with a dash of dried oregano.

Place the pizzas back in the oven to bake for another 10 to 12 minutes, or until the cheese melts and starts to brown. Cut each pizza into 8 slices.

Nutritional Analysis per Serving
Calories 336
Total Fat 26 grams
Saturated Fat 12 grams
Carbohydrates 8 grams
Net Carbohydrates 6 grams
Fiber 2 grams

Bagel Pizza
1 1-carb bagel (cut in 1/2)
1/2 C mozarella cheese
12-16 pepperoni slices
1 ham slice (chopped)
1/4 C low carb tomato sauce w/pinch sweetener sprinkled in
shaved green pepper, red pepper
shaved onion (or gr.onion)
shaved mushrooms
spices: oregano, garlic, onion powder
How To Prepare: Split the bagel and spread a little olive oil on the bagel; add the sauce. Add the cheese and the meat & veggies. Place under broiler until meat begins to bubble and cheese gets a little brown. Cool slightly & enjoy!
Number of Servings: 1 or 2

Awesome Crustless Pizza
1/2 lb. hamburger
1/2 lb. italian sausage
olive oil
italian seasoning
pizza sauce (ragu makes one that is very low in carbs)
motzarella cheese
toppings to taste (I like pepperoni, onion, green pepper and mushrooms)
How To Prepare: Preheat oven to 450.
Mix hamburger and italian sausage and press in a baking dish (I use 8" x 10"). Drizzle with olive oil, sprinkle with italian seasoning and a little salt and pepper. Bake until almost done (10 minutes or so, depending on pan size and meat thickness). Remove from oven and top with sauce, toppings and lots of motzarella cheese, sprinkle with a little more italian seasoning. Put back in oven until cheese is golden brown and bubbling.

I get requests to make this all the time. Everyone says it tastes just like pizzeria pizza!
Number of Servings: 2-4 depending on hunger level
Carbs per serving (including complete nutritional information if known): not many, most come from the sauce

As good as pizza
low carb garlic and herb tortillas
pizza sauce
mozzarella cheese
pepperoni
parmesan cheese
small amount of olive oil
How To Prepare: Put small amount of oil in frying pan.
Toast tortilla. Make sure to toast both sides.
Apply pizza sauce, mozzarella, pepperoni.
Sprinkle with parmesan cheese. Place on cookie sheet and bake for 15 minutes (depending on oven).
Bake until cheese is melted.
Remove from oven, allow to cool some. Roll like a tortilla and enjoy.
Number of Servings:
Carbs per serving (including complete nutritional information if known): about 8

A crust pizza finally (NO BREAD)
Ground Hamburger (Raw)

Favorite Pizza toppings
Low carb spagetti sauce

3/4 cup frozen bell peppers
1/2 cup chopped black olives
2 large Portabello mushrooms cut into chunks
Pepperoni
1 1/2 cup packaged shredded cheese (block cheese shredded yourself might be lower in carbs)

How To Prepare: Press Hamburger into the bottom of any Pizza pan or baking pan, (press leave a little thick because the hamburger will shrink with cooking.
Place in oven and 400\' and bake until cooked (remove and drain as often as needed.) Remove and spread with your favorite spagetti sauce (I use Carb Option Garden Style)

Bake until cheese is melted.

Number of Servings: One large pizza has 4 HUGE slices (for my family)
Carbs per serving (including complete nutritional information if known): 6.2 carbs each or 25.1 Total (for my toppings)

[Jolie Rouge]

Chilly Cucumber Soup

1/4 cup butter
3 cucumbers, peeled, seeded and thinly sliced
1/4 cup scallions, chopped
1 and 1/2 to 2 cups chicken broth
1 cup plain yogurt
Salt and pepper
Sour cream
Fresh dill

Melt butter in a saucepan and add cucumbers and scallions. Cook over low heat for several minutes. Place cucumbers and scallions in food processor, add chicken broth, yogurt and salt and pepper. Blend until smooth. Chill for several hours before serving. Serve chilled topped with sour cream and fresh dill. This soup is nice and cool and very good. You will be surprised at how rich the flavor is with so few ingredients. You can also serve this with some croutons to sprinkle on top of the soup.



Marinated Pork Loin Chops with Apple-Chile Chutney

6 - 8 pork loin chops about 1 inch thick
1/4 cup soy sauce
2 cloves garlic, minced
1/4 cup dry sherry
1 tsp. dry mustard
1 tsp. ground ginger
1 tsp. dried thyme
Salt and pepper to taste

Combine all ingredients except pork chops. Place pork chops in a shallow baking dish and pour marinade over chops. Refrigerate for several hours before cooking. You can grill these chops over a medium-high hot grill or bake at 350 degrees for about 45 minutes, either way you should cook pork until it is no longer pink in the middle. Be careful not to overcook however or the pork will become tough. The marinade in this recipe is perfect for pork. You should turn the chops a few times during the marinating process to make sure each side gets a turn.



Apple-Chile Chutney

4 cups granny smith apples, peeled cored and diced
2 red or green chilies, diced
1/4 cup cider vinegar
1/3 cup brown sugar
6 cloves garlic, minced
2/3 cup water
1 Tbsp. fresh marjoram or 1 tsp. dried

Combine all ingredients in a saucepan and cook over medium heat until apples are tender. Refrigerate until ready to serve. Be careful when chopping hot chilies, they can make your fingers burn and if you touch your eyes with the chile juice on your fingers it could be quite painful. If you like things a little hotter you may leave some or all the seeds in the recipe when chopping the chiles. We never tried making our own chutney until we found this recipe. We can always find Major Gray's Mango Chutney and who wants to mess around with perfection? But once we tried this chutney we were hooked. It is very easy and the result is wonderful. You can also alter the ingredients to make it mild or very spicy.



Succotash

2 cups fresh butter beans
3 cup fresh corn
2 cups fresh tomatoes, diced
1/4 cup butter
1/2 cup water
1 Tbsp. sugar
Salt and pepper to taste

Cook butter beans in water, butter and salt and pepper until tender; about 10 minutes. Add corn, tomatoes and sugar and continue cooking for 5 - 10 more minutes. Adjust sugar and salt and pepper flavors as needed. This recipe requires a little effort on your part to create the perfect combination of sugar, salt and pepper. Start out with just a little of each and add what you need to create you own perfect succotash recipe.



White Chocolate Tart

1 9-inch piecrust prebaked
3 oz. white chocolate, melted
2 eggs and 2 egg yolks
1 and 1/3 cup buttermilk
1 Tbsp. lemon juice
1 tsp. lemon zest
1/3 cup brown sugar
2 Tbsp. flour
1 tsp. vanilla

Melt white chocolate either in a double boiler or in the microwave, being careful not to scorch. Pour into piecrust. Combine eggs, egg yolks, buttermilk, lemon juice and zest, brown sugar, flour and vanilla and cook over low heat in a saucepan until it starts to thicken a little. Pour over white chocolate in the piecrust and bake at 350 degrees for about 30 minutes. Cool before serving. Your may also wish to garnish with fresh raspberries, blueberries, blackberries or strawberries.

[Jolie Rouge]

Sugar-Coated Pecans

2/3 cup sugar
2 Tbsp. cinnamon
1/4 tsp. salt
1 egg white
3 and 1/2 cups pecans

Combine sugar, cinnamon, and salt and set aside. Beat egg white until foamy and add nuts to coat with egg. Stir in sugar/cinnamon mixture and coat. Spread on a baking pan and bake at 300 for about 30 minutes.



Marinated Pot Roast

1/2 cup red wine
1/2 cup red wine vinegar
2 cups cold water
1 onion, peeled and sliced
1 tsp. crushed bay leaves
4 - 5 pound top round or rump roast
3 Tbsp. olive oil
1/2 cup onion, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
2 Tbsp flour
1/2 cup water
Salt and pepper to taste
1/2 cup crushed ginger snaps

Combine red wine, red wine vinegar, 2 cups water, onion and bay leaves and place in a large plastic bag that can be sealed. Place top round or rump roast in marinade, seal the bag and place in the refrigerator overnight. When ready to prepare, remove roast and strain the marinade to reserve juice but get rid of onion and spices. Reserve the marinade. Heat olive oil in a large stock-pot and brown onions, carrots, and celery. Sprinkle with flour and cook until flour starts to brown. Add 2 cups of reserved marinade and 1/2 cup of water. Place roast in marinade and vegetable mixture and cover. Simmer over low heat for 2 hours. Remove 2 and 1/2 cups of liquid from the roast stock pot and place in a saucepan with the crushed gingersnaps. Heat for about 10 minutes over medium heat until mixture starts to thicken. Slice roast and serve with gingersnap sauce.



Chocolate Bread Pudding

2 cups soft bread crumbs
1 quart milk
1 Tbsp. butter, softened
2 ounces unsweetened chocolate squares
2/3 cups sugar
2 eggs beaten
1 tsp. vanilla
Cream

Combine breadcrumbs and milk in a large bowl and allow to sit for about 30 minutes. Meanwhile, spread butter along the bottom and sides of a 1-quart baking dish. Melt chocolate squares in the microwave or saucepan being careful not to scorch. Add sugar to the chocolate and stir. Slowly stir in milk and bread mixture and eggs and vanilla. Pour into baking dish and bake at 350 for about 2 hours or until deep brown. Serve pudding warm with cream poured over the top.