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| some eats to start [message #69168] |
Sun, 11 June 2006 03:55  |
rick
Messages: 1976
Registered: February 2006
|
Senior Member |
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Fajita Marinade
1 cup soy sauce
¼ cup brown sugar
1-2 heaping tps. roasted garlic puree. (8oz. Christopher Ranch
roasted garlic blended with approx. ½ cup olive oil).
Juice of 1 lemon.
Juice ½ lime.
1-2 tps. ground fresh ginger.
1-2 tps. pepper mix (chipotle, cayenne etc).
½ tps. paprika.
¼ tps. cumin.
1 skirt steak (if you can find them) or flank steak.
Marinate meat 1 hour to overnight (4 is good for chicken breast)
veggies 20 minutes prior to cooking. Grill over very high heat (bbq)
on a bbq wok (a frying pan full of holes). I've seen them at bed bath
and beyond, meijers etc. For additional flavor add a couple of chunks
of your favorite wood for smoke
Enchilada Sauce
2 tbs. olive oil
2-3 tbs. pepper mix (your favorite ground dried peppers…I make my own)
1-6 oz. can tomato paste
1 small onion chopped
2 heaping tbs. roasted garlic paste (1 jar Christopher ranch roasted
garlic and ¼ to ½ cup extra virgin olive oil)
4 tbs. butter
4 tbs. flour
3 cups chicken or beef broth
1 tps. Oregano
1 ½ tps cumin
1 tps. cocoa baking powder
1 lb. Sweedish Fontina Cheese cut into 1"2 cubes
1 pkg LaTortilla Rosemary Wraps
1 cup grated Asiago/Kasseri cheese.
sauté onion in the olive oil till tender. Add tomato paste and sauté
for 3-4 minutes , add garlic paste, butter stir to mix. Add flour,
stir and heat for 3-4 minutes. Add oregano, chile mix and cumin mix
till incorporated. Add broth stirring till mixed smooth and add
cocoa. Bring to boil and simmer for 10 minutes. Remove from heat and
chill 1 hour to overnight.
For beef brown a chuck roast on both sides in a dutch oven. Preheat
oven to 350f. Add 1 can consommé and one bottle dark beer and roast
for 2 hrs. Use liquid for the above stock. As an alternative you can
off fire cook/smoke (oak for the smoke. If you have a piece of
unfinished oak trim around this works great.) the beef on the grill
for one hour. Then transfer to the dutch oven and roast for 1 hour in
the oven at 350F.
Remove the beef to a platter and cover for 20 minutes. Cut into ½"
thick slices then cut into ½" cubes. Add ½ of the sauce mix to the
meat and add the cubed Fontina cheese. In a 12" pan brown the
rosemary wraps and fill with an appropriate amount of filling and
place in a (glass preferably) baking pan.
Spoon the rest of the sauce on top of the enchiladas and sprinkle with
the grated cheese and bake in a 375F oven till heated and the cheese
is lightly browned.
BURGERS
1 LB. GROUND CHUCK
2 TBS A-1 STEAK SAUCE
1 TBS WORSCHESTSHIRE SAUCE
1 TPS SALT
1 TPS PEPPER
LOOSELY MIX ALL INGREDIENTS AND REFRIDGERATE FOR 1 TO 4 HOURS. GENTLY
MAKE PATTIES BEING CAREFUL NOT TO OVER PRESS.
LIGHT FIRE AND ADD ONE STICK OF OAK OR MAPLE WOOD. SPRAY BBQ WOK WITH
PAM AND PLACE ON GRILL FOR 5 MINUTES TO PREHEAT. COOK TO DESIRED
DONENESS.
Topping
1/2 Cup Mayo
1 Tbs A-1
2 Tbs. Mrs. Renfros green salsa
1 slice Fontina
1 slice Pepperjack (or any yellow cheese of choice)
1 slice of red onion
1 slice ripe tomato
1 Kaiser roll toasted on grill
construct
Asparagus with red onion salad
1 bunch asparagus blanched for 2 minutes then chilled in ice water
bath.
1 red onion thinly sliced.
4 Tbs balsemic vinegrette.
Balsemic Vinegrette
1/2 cup EV Olive oile
1/4 cup Colavita Sweet Balsemic vinegar
1 tsps black pepper
1 tsps coarse ground salt
1 tbs dried basil
Mix
SLAW Vinegrette
!/2 cup white vinegar
1/2 cup cider vinegar
1 cup sugar
1 tsps salt
1 tsps pepper
blend till solids are disolved
SEAFOOD SAUCE
½ cup mayo
1-2 tbs Mrs. Renfro's green salsa
juice of ½ lemon or lime
SMOKED CORN VEGGIE MEDLEY
3 EARS OF CORN
3 SMALL ZUCCINNI HALVED
1 RED ONION HALVED
½ LIME
GRAPE TOMATOS
BLACK OLIVES
4 CLOVES ROASTED GARLIC MINCED
2 TSPS MRS. RENFRO'S GREEN SALSA
SALT AND PEPPER
BRUSH CORN, ZUCCINNI AND ONION WITH OLIVE OIL AND SEASON WITH SALT AND
PEPPER. GRILL OVER HOT COALS WITH 2 PCS. OF WOOD FOR SMOKE TILL WELL
CARMELIZED. REMOVE AND LET COOL TO ROOM TEMP.
CUT CORN FROM THE COB AND PUT IN BOWL. CUT ZUCCINNI INTO ½ " PIECES
AND THE SAME TO THE ONION. ADD OLIVES, GRAPE TOMATOS, GARLIC, THE
JUICE FROM THE GRILLED LIME AND THE MRS. RENFRO'S. MIX ; SERVE WARM
OR CHILLED.
Guacamole
1 Avacado cut into 1/2" pieces
1/4 cup dices fire roasted tomatos
1 tsps Sambol
Juice of 1/2 lemon
Barley Salad Vinaigrette
1 cup quick pearled barley
1 tsp salt
2 cups boiling water
2 cups mushroom slices
1 cup thin carrot slices
¼ cup green onion slices
½ cup olive oil
1/3 cup lemon juice
1 ½ tsp roasted garlic puree
1 tsp prepared mustard
½ tsp tarragon leaves crushed
1/8 tsp pepper
Cook barley in salted water according to package instructions. Drain,
cool. Combine barley, mushrooms carrot and onion. Add combined
remaining ingredients, mix well. Chill about 3 to 4 hours.
PUMPKIN PIES
4 Cups pumpkin
8 Eggs Separated
2 Cups sugar
4 Cups milk
2 Tps salt
3 Tps ginger 3 tbs if fresh grated ginger
3 Tps nutmeg
6 Tps cinnamon
8 Tbs butter
4 Pkgs gelatin
1 Cup cold water
1 ¾ Cups powdered sugar
Place pumpkin in saucepan over medium heat. Mix in egg yolk, sugar
and milk stirring and add to this the butter and spices. Heat until
the mixture thickens and bubbles (15 to 20 minutes). Remove from heat
and add dissolved gelatin/water until well blended and chill till
cold.
Beat egg whites until stiff adding gradually the powdered sugar. Fold
this into the chilled pumpkin mixture and add to pie shells.
Chill overnight
Pineapple Cream Pies
4 Pies 2 Pies
2 TBS Flour 1 TBS
1 ½ Cups Sugar ¾ Cup
6 TBS Cornstarch 3 TBS (heaping) Mix
2 Cans Pineapple 1 Can (sub fresh
pineapple)
6 + 2 Egg yolks/whites 3 + 1
Mix
2 ½ Cups Boiling water 1 ¼ Cups
2 ½ Sticks Butter 1 ¼ Sticks Cubed
Heat until thickened stirring constantly…do not boil. Remove from
heat and chill till cold. Spoon into baked pie shells and add…
TOPPING
4 Egg whites 2
1 Cup Powdered sugar ½ Cup
1 Pint Sour cream ½ Pint
1 TBS Vanilla 1 TPS
Beat eggs and sugar until very thick then add (fold) sour cream and
vanilla. Pour onto pies and chill overnight.
Apple Pie
3 Fuji apples peeled cored and diced.
1/3 cup brown sugar /alt/ 1/3 cup honey + 1 1/2 tbs. maple syrup
3 tbs. unsalted butter
½ tps salt
1/8 tps. Cinnamon
1/8 tps. Nutmeg
1 ½ tbs cornstarch
1 pkg. peanut butter/chocolate chips
2 pie crusts
I egg beaten
Sauté apples in the 3 tbs. butter over medium high heat for 3-5
minutes. Add salt, cinnamon, nutmeg and cook another 2 minutes. Add
cornstarch, stir for one minute and remove from heat.
Place first pie shell in pie plate; generously poke with fork on
bottom and sides then brush with eggwash. Cover the bottom of the
shell with a single layer of the peanut butter/ chocolate morsels then
add apple mixture over ships. Now sprinkle another layer of the
morsel over the apples and cover with second pie crust and brush with
the eggwash covering completely. Cut slits in top crust approx. 1"
apart and bake 10 minutes in a 450* oven. Reduce temperature to 350*
and bake for 35 minutes more. If edge crust is getting to browned
then cover the edge with tin foil for the remainder of the baking
time.
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| Re: some eats to start [message #69171 is a reply to message #69168] |
Sun, 11 June 2006 08:32  |
Bill Lorentzen
Messages: 140
Registered: June 2005
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Senior Member |
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My mouth is watering.
My seafood sauce is simple: equal parts mayo + ketchup; cayenne to taste.
That's all I got.
Bill
"rick" <parnell68@hotmail.com> wrote in message
news:irpn825st5sauo9gf63p3h23n9g2lbujrg@4ax.com...
> Fajita Marinade
>
> 1 cup soy sauce
> ¼ cup brown sugar
> 1-2 heaping tps. roasted garlic puree. (8oz. Christopher Ranch
> roasted garlic blended with approx. ½ cup olive oil).
> Juice of 1 lemon.
> Juice ½ lime.
> 1-2 tps. ground fresh ginger.
> 1-2 tps. pepper mix (chipotle, cayenne etc).
> ½ tps. paprika.
> ¼ tps. cumin.
>
> 1 skirt steak (if you can find them) or flank steak.
>
> Marinate meat 1 hour to overnight (4 is good for chicken breast)
> veggies 20 minutes prior to cooking. Grill over very high heat (bbq)
> on a bbq wok (a frying pan full of holes). I've seen them at bed bath
> and beyond, meijers etc. For additional flavor add a couple of chunks
> of your favorite wood for smoke
>
>
> Enchilada Sauce
>
> 2 tbs. olive oil
> 2-3 tbs. pepper mix (your favorite ground dried peppers.I make my own)
> 1-6 oz. can tomato paste
> 1 small onion chopped
> 2 heaping tbs. roasted garlic paste (1 jar Christopher ranch roasted
> garlic and ¼ to ½ cup extra virgin olive oil)
> 4 tbs. butter
> 4 tbs. flour
> 3 cups chicken or beef broth
> 1 tps. Oregano
> 1 ½ tps cumin
> 1 tps. cocoa baking powder
> 1 lb. Sweedish Fontina Cheese cut into 1"2 cubes
> 1 pkg LaTortilla Rosemary Wraps
> 1 cup grated Asiago/Kasseri cheese.
>
> sauté onion in the olive oil till tender. Add tomato paste and sauté
> for 3-4 minutes , add garlic paste, butter stir to mix. Add flour,
> stir and heat for 3-4 minutes. Add oregano, chile mix and cumin mix
> till incorporated. Add broth stirring till mixed smooth and add
> cocoa. Bring to boil and simmer for 10 minutes. Remove from heat and
> chill 1 hour to overnight.
>
> For beef brown a chuck roast on both sides in a dutch oven. Preheat
> oven to 350f. Add 1 can consommé and one bottle dark beer and roast
> for 2 hrs. Use liquid for the above stock. As an alternative you can
> off fire cook/smoke (oak for the smoke. If you have a piece of
> unfinished oak trim around this works great.) the beef on the grill
> for one hour. Then transfer to the dutch oven and roast for 1 hour in
> the oven at 350F.
> Remove the beef to a platter and cover for 20 minutes. Cut into ½"
> thick slices then cut into ½" cubes. Add ½ of the sauce mix to the
> meat and add the cubed Fontina cheese. In a 12" pan brown the
> rosemary wraps and fill with an appropriate amount of filling and
> place in a (glass preferably) baking pan.
>
> Spoon the rest of the sauce on top of the enchiladas and sprinkle with
> the grated cheese and bake in a 375F oven till heated and the cheese
> is lightly browned.
>
>
> BURGERS
>
> 1 LB. GROUND CHUCK
> 2 TBS A-1 STEAK SAUCE
> 1 TBS WORSCHESTSHIRE SAUCE
> 1 TPS SALT
> 1 TPS PEPPER
>
> LOOSELY MIX ALL INGREDIENTS AND REFRIDGERATE FOR 1 TO 4 HOURS. GENTLY
> MAKE PATTIES BEING CAREFUL NOT TO OVER PRESS.
>
> LIGHT FIRE AND ADD ONE STICK OF OAK OR MAPLE WOOD. SPRAY BBQ WOK WITH
> PAM AND PLACE ON GRILL FOR 5 MINUTES TO PREHEAT. COOK TO DESIRED
> DONENESS.
>
> Topping
> 1/2 Cup Mayo
> 1 Tbs A-1
> 2 Tbs. Mrs. Renfros green salsa
>
> 1 slice Fontina
> 1 slice Pepperjack (or any yellow cheese of choice)
> 1 slice of red onion
> 1 slice ripe tomato
> 1 Kaiser roll toasted on grill
> construct
>
> Asparagus with red onion salad
> 1 bunch asparagus blanched for 2 minutes then chilled in ice water
> bath.
> 1 red onion thinly sliced.
> 4 Tbs balsemic vinegrette.
>
> Balsemic Vinegrette
> 1/2 cup EV Olive oile
> 1/4 cup Colavita Sweet Balsemic vinegar
> 1 tsps black pepper
> 1 tsps coarse ground salt
> 1 tbs dried basil
> Mix
>
> SLAW Vinegrette
> !/2 cup white vinegar
> 1/2 cup cider vinegar
> 1 cup sugar
> 1 tsps salt
> 1 tsps pepper
> blend till solids are disolved
>
> SEAFOOD SAUCE
> ½ cup mayo
> 1-2 tbs Mrs. Renfro's green salsa
> juice of ½ lemon or lime
>
> SMOKED CORN VEGGIE MEDLEY
> 3 EARS OF CORN
> 3 SMALL ZUCCINNI HALVED
> 1 RED ONION HALVED
> ½ LIME
> GRAPE TOMATOS
> BLACK OLIVES
> 4 CLOVES ROASTED GARLIC MINCED
> 2 TSPS MRS. RENFRO'S GREEN SALSA
> SALT AND PEPPER
>
> BRUSH CORN, ZUCCINNI AND ONION WITH OLIVE OIL AND SEASON WITH SALT AND
> PEPPER. GRILL OVER HOT COALS WITH 2 PCS. OF WOOD FOR SMOKE TILL WELL
> CARMELIZED. REMOVE AND LET COOL TO ROOM TEMP.
> CUT CORN FROM THE COB AND PUT IN BOWL. CUT ZUCCINNI INTO ½ " PIECES
> AND THE SAME TO THE ONION. ADD OLIVES, GRAPE TOMATOS, GARLIC, THE
> JUICE FROM THE GRILLED LIME AND THE MRS. RENFRO'S. MIX ; SERVE WARM
> OR CHILLED.
>
> Guacamole
> 1 Avacado cut into 1/2" pieces
> 1/4 cup dices fire roasted tomatos
> 1 tsps Sambol
> Juice of 1/2 lemon
>
> Barley Salad Vinaigrette
> 1 cup quick pearled barley
> 1 tsp salt
> 2 cups boiling water
> 2 cups mushroom slices
> 1 cup thin carrot slices
> ¼ cup green onion slices
> ½ cup olive oil
> 1/3 cup lemon juice
> 1 ½ tsp roasted garlic puree
> 1 tsp prepared mustard
> ½ tsp tarragon leaves crushed
> 1/8 tsp pepper
>
> Cook barley in salted water according to package instructions. Drain,
> cool. Combine barley, mushrooms carrot and onion. Add combined
> remaining ingredients, mix well. Chill about 3 to 4 hours.
>
>
> PUMPKIN PIES
>
> 4 Cups pumpkin
> 8 Eggs Separated
> 2 Cups sugar
> 4 Cups milk
> 2 Tps salt
> 3 Tps ginger 3 tbs if fresh grated ginger
> 3 Tps nutmeg
> 6 Tps cinnamon
> 8 Tbs butter
> 4 Pkgs gelatin
> 1 Cup cold water
> 1 ¾ Cups powdered sugar
> Place pumpkin in saucepan over medium heat. Mix in egg yolk, sugar
> and milk stirring and add to this the butter and spices. Heat until
> the mixture thickens and bubbles (15 to 20 minutes). Remove from heat
> and add dissolved gelatin/water until well blended and chill till
> cold.
> Beat egg whites until stiff adding gradually the powdered sugar. Fold
> this into the chilled pumpkin mixture and add to pie shells.
> Chill overnight
>
>
> Pineapple Cream Pies
> 4 Pies 2 Pies
> 2 TBS Flour 1 TBS
> 1 ½ Cups Sugar ¾ Cup
> 6 TBS Cornstarch 3 TBS (heaping) Mix
>
> 2 Cans Pineapple 1 Can (sub fresh
> pineapple)
> 6 + 2 Egg yolks/whites 3 + 1
> Mix
>
> 2 ½ Cups Boiling water 1 ¼ Cups
> 2 ½ Sticks Butter 1 ¼ Sticks Cubed
>
> Heat until thickened stirring constantly.do not boil. Remove from
> heat and chill till cold. Spoon into baked pie shells and add.
>
> TOPPING
> 4 Egg whites 2
> 1 Cup Powdered sugar ½ Cup
> 1 Pint Sour cream ½ Pint
> 1 TBS Vanilla 1 TPS
>
> Beat eggs and sugar until very thick then add (fold) sour cream and
> vanilla. Pour onto pies and chill overnight.
>
>
>
>
> Apple Pie
> 3 Fuji apples peeled cored and diced.
> 1/3 cup brown sugar /alt/ 1/3 cup honey + 1 1/2 tbs. maple syrup
> 3 tbs. unsalted butter
> ½ tps salt
> 1/8 tps. Cinnamon
> 1/8 tps. Nutmeg
> 1 ½ tbs cornstarch
> 1 pkg. peanut butter/chocolate chips
> 2 pie crusts
> I egg beaten
>
> Sauté apples in the 3 tbs. butter over medium high heat for 3-5
> minutes. Add salt, cinnamon, nutmeg and cook another 2 minutes. Add
> cornstarch, stir for one minute and remove from heat.
>
> Place first pie shell in pie plate; generously poke with fork on
> bottom and sides then brush with eggwash. Cover the bottom of the
> shell with a single layer of the peanut butter/ chocolate morsels then
> add apple mixture over ships. Now sprinkle another layer of the
> morsel over the apples and cover with second pie crust and brush with
> the eggwash covering completely. Cut slits in top crust approx. 1"
> apart and bake 10 minutes in a 450* oven. Reduce temperature to 350*
> and bake for 35 minutes more. If edge crust is getting to browned
> then cover the edge with tin foil for the remainder of the baking
> time.
>
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| Re: some eats to start [message #69190 is a reply to message #69168] |
Sun, 11 June 2006 19:55 |
emarenot
Messages: 345
Registered: June 2005
|
Senior Member |
|
|
I haven't eaten all day. I started out in the studio, but ended up in the
boat house gettin' her ready to "go over the side." After reading through
your recipies, I'm glad my sweetie has some of her homemade meatballs and
spag ready to go!
I saved your creations for future reference.
Cook on dude,
MR
"rick" <parnell68@hotmail.com> wrote in message
news:irpn825st5sauo9gf63p3h23n9g2lbujrg@4ax.com...
> Fajita Marinade
>
> 1 cup soy sauce
> ¼ cup brown sugar
> 1-2 heaping tps. roasted garlic puree. (8oz. Christopher Ranch
> roasted garlic blended with approx. ½ cup olive oil).
> Juice of 1 lemon.
> Juice ½ lime.
> 1-2 tps. ground fresh ginger.
> 1-2 tps. pepper mix (chipotle, cayenne etc).
> ½ tps. paprika.
> ¼ tps. cumin.
>
> 1 skirt steak (if you can find them) or flank steak.
>
> Marinate meat 1 hour to overnight (4 is good for chicken breast)
> veggies 20 minutes prior to cooking. Grill over very high heat (bbq)
> on a bbq wok (a frying pan full of holes). I've seen them at bed bath
> and beyond, meijers etc. For additional flavor add a couple of chunks
> of your favorite wood for smoke
>
>
> Enchilada Sauce
>
> 2 tbs. olive oil
> 2-3 tbs. pepper mix (your favorite ground dried peppers.I make my own)
> 1-6 oz. can tomato paste
> 1 small onion chopped
> 2 heaping tbs. roasted garlic paste (1 jar Christopher ranch roasted
> garlic and ¼ to ½ cup extra virgin olive oil)
> 4 tbs. butter
> 4 tbs. flour
> 3 cups chicken or beef broth
> 1 tps. Oregano
> 1 ½ tps cumin
> 1 tps. cocoa baking powder
> 1 lb. Sweedish Fontina Cheese cut into 1"2 cubes
> 1 pkg LaTortilla Rosemary Wraps
> 1 cup grated Asiago/Kasseri cheese.
>
> sauté onion in the olive oil till tender. Add tomato paste and sauté
> for 3-4 minutes , add garlic paste, butter stir to mix. Add flour,
> stir and heat for 3-4 minutes. Add oregano, chile mix and cumin mix
> till incorporated. Add broth stirring till mixed smooth and add
> cocoa. Bring to boil and simmer for 10 minutes. Remove from heat and
> chill 1 hour to overnight.
>
> For beef brown a chuck roast on both sides in a dutch oven. Preheat
> oven to 350f. Add 1 can consommé and one bottle dark beer and roast
> for 2 hrs. Use liquid for the above stock. As an alternative you can
> off fire cook/smoke (oak for the smoke. If you have a piece of
> unfinished oak trim around this works great.) the beef on the grill
> for one hour. Then transfer to the dutch oven and roast for 1 hour in
> the oven at 350F.
> Remove the beef to a platter and cover for 20 minutes. Cut into ½"
> thick slices then cut into ½" cubes. Add ½ of the sauce mix to the
> meat and add the cubed Fontina cheese. In a 12" pan brown the
> rosemary wraps and fill with an appropriate amount of filling and
> place in a (glass preferably) baking pan.
>
> Spoon the rest of the sauce on top of the enchiladas and sprinkle with
> the grated cheese and bake in a 375F oven till heated and the cheese
> is lightly browned.
>
>
> BURGERS
>
> 1 LB. GROUND CHUCK
> 2 TBS A-1 STEAK SAUCE
> 1 TBS WORSCHESTSHIRE SAUCE
> 1 TPS SALT
> 1 TPS PEPPER
>
> LOOSELY MIX ALL INGREDIENTS AND REFRIDGERATE FOR 1 TO 4 HOURS. GENTLY
> MAKE PATTIES BEING CAREFUL NOT TO OVER PRESS.
>
> LIGHT FIRE AND ADD ONE STICK OF OAK OR MAPLE WOOD. SPRAY BBQ WOK WITH
> PAM AND PLACE ON GRILL FOR 5 MINUTES TO PREHEAT. COOK TO DESIRED
> DONENESS.
>
> Topping
> 1/2 Cup Mayo
> 1 Tbs A-1
> 2 Tbs. Mrs. Renfros green salsa
>
> 1 slice Fontina
> 1 slice Pepperjack (or any yellow cheese of choice)
> 1 slice of red onion
> 1 slice ripe tomato
> 1 Kaiser roll toasted on grill
> construct
>
> Asparagus with red onion salad
> 1 bunch asparagus blanched for 2 minutes then chilled in ice water
> bath.
> 1 red onion thinly sliced.
> 4 Tbs balsemic vinegrette.
>
> Balsemic Vinegrette
> 1/2 cup EV Olive oile
> 1/4 cup Colavita Sweet Balsemic vinegar
> 1 tsps black pepper
> 1 tsps coarse ground salt
> 1 tbs dried basil
> Mix
>
> SLAW Vinegrette
> !/2 cup white vinegar
> 1/2 cup cider vinegar
> 1 cup sugar
> 1 tsps salt
> 1 tsps pepper
> blend till solids are disolved
>
> SEAFOOD SAUCE
> ½ cup mayo
> 1-2 tbs Mrs. Renfro's green salsa
> juice of ½ lemon or lime
>
> SMOKED CORN VEGGIE MEDLEY
> 3 EARS OF CORN
> 3 SMALL ZUCCINNI HALVED
> 1 RED ONION HALVED
> ½ LIME
> GRAPE TOMATOS
> BLACK OLIVES
> 4 CLOVES ROASTED GARLIC MINCED
> 2 TSPS MRS. RENFRO'S GREEN SALSA
> SALT AND PEPPER
>
> BRUSH CORN, ZUCCINNI AND ONION WITH OLIVE OIL AND SEASON WITH SALT AND
> PEPPER. GRILL OVER HOT COALS WITH 2 PCS. OF WOOD FOR SMOKE TILL WELL
> CARMELIZED. REMOVE AND LET COOL TO ROOM TEMP.
> CUT CORN FROM THE COB AND PUT IN BOWL. CUT ZUCCINNI INTO ½ " PIECES
> AND THE SAME TO THE ONION. ADD OLIVES, GRAPE TOMATOS, GARLIC, THE
> JUICE FROM THE GRILLED LIME AND THE MRS. RENFRO'S. MIX ; SERVE WARM
> OR CHILLED.
>
> Guacamole
> 1 Avacado cut into 1/2" pieces
> 1/4 cup dices fire roasted tomatos
> 1 tsps Sambol
> Juice of 1/2 lemon
>
> Barley Salad Vinaigrette
> 1 cup quick pearled barley
> 1 tsp salt
> 2 cups boiling water
> 2 cups mushroom slices
> 1 cup thin carrot slices
> ¼ cup green onion slices
> ½ cup olive oil
> 1/3 cup lemon juice
> 1 ½ tsp roasted garlic puree
> 1 tsp prepared mustard
> ½ tsp tarragon leaves crushed
> 1/8 tsp pepper
>
> Cook barley in salted water according to package instructions. Drain,
> cool. Combine barley, mushrooms carrot and onion. Add combined
> remaining ingredients, mix well. Chill about 3 to 4 hours.
>
>
> PUMPKIN PIES
>
> 4 Cups pumpkin
> 8 Eggs Separated
> 2 Cups sugar
> 4 Cups milk
> 2 Tps salt
> 3 Tps ginger 3 tbs if fresh grated ginger
> 3 Tps nutmeg
> 6 Tps cinnamon
> 8 Tbs butter
> 4 Pkgs gelatin
> 1 Cup cold water
> 1 ¾ Cups powdered sugar
> Place pumpkin in saucepan over medium heat. Mix in egg yolk, sugar
> and milk stirring and add to this the butter and spices. Heat until
> the mixture thickens and bubbles (15 to 20 minutes). Remove from heat
> and add dissolved gelatin/water until well blended and chill till
> cold.
> Beat egg whites until stiff adding gradually the powdered sugar. Fold
> this into the chilled pumpkin mixture and add to pie shells.
> Chill overnight
>
>
> Pineapple Cream Pies
> 4 Pies 2 Pies
> 2 TBS Flour 1 TBS
> 1 ½ Cups Sugar ¾ Cup
> 6 TBS Cornstarch 3 TBS (heaping) Mix
>
> 2 Cans Pineapple 1 Can (sub fresh
> pineapple)
> 6 + 2 Egg yolks/whites 3 + 1
> Mix
>
> 2 ½ Cups Boiling water 1 ¼ Cups
> 2 ½ Sticks Butter 1 ¼ Sticks Cubed
>
> Heat until thickened stirring constantly.do not boil. Remove from
> heat and chill till cold. Spoon into baked pie shells and add.
>
> TOPPING
> 4 Egg whites 2
> 1 Cup Powdered sugar ½ Cup
> 1 Pint Sour cream ½ Pint
> 1 TBS Vanilla 1 TPS
>
> Beat eggs and sugar until very thick then add (fold) sour cream and
> vanilla. Pour onto pies and chill overnight.
>
>
>
>
> Apple Pie
> 3 Fuji apples peeled cored and diced.
> 1/3 cup brown sugar /alt/ 1/3 cup honey + 1 1/2 tbs. maple syrup
> 3 tbs. unsalted butter
> ½ tps salt
> 1/8 tps. Cinnamon
> 1/8 tps. Nutmeg
> 1 ½ tbs cornstarch
> 1 pkg. peanut butter/chocolate chips
> 2 pie crusts
> I egg beaten
>
> Sauté apples in the 3 tbs. butter over medium high heat for 3-5
> minutes. Add salt, cinnamon, nutmeg and cook another 2 minutes. Add
> cornstarch, stir for one minute and remove from heat.
>
> Place first pie shell in pie plate; generously poke with fork on
> bottom and sides then brush with eggwash. Cover the bottom of the
> shell with a single layer of the peanut butter/ chocolate morsels then
> add apple mixture over ships. Now sprinkle another layer of the
> morsel over the apples and cover with second pie crust and brush with
> the eggwash covering completely. Cut slits in top crust approx. 1"
> apart and bake 10 minutes in a 450* oven. Reduce temperature to 350*
> and bake for 35 minutes more. If edge crust is getting to browned
> then cover the edge with tin foil for the remainder of the baking
> time.
>
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