- 5 bags cranberries; rinsed with bad berries removed
- dark Caribbean rum – 2 1⁄2 cups
- sweet white wine (moscato) – 2 1⁄2 cups
- zest and juice of one medium-sized orange
- 1 cinnamon stick
- 12 whole cloves
- 4 dashes ground nutmeg
- brown sugar (to taste)
- Put cloves & cinnamon stick (break up into smaller pieces) onto coffee filter and tie up so that all items are inside filter packet.
- In tall-sided pot bring rum, wine, orange juice/zest, and brown sugar to a rolling boil. Put in clove/cinnamon stick packet and let boil for 5 minutes. Remove packet and discard.
- Add berries and stir well. Return to boil then reduce heat to low. This is going to take a while to cook down to the consistency you like. Can use a potato masher to break up any berries that did not pop open. Stir often.
- Add more brown sugar (to taste) until you get a good zangy hit of tartness followed by a mellowing bit of sweetness. Stir often.
- Let cool completely. Will keep for weeks!
- Fresh green beans; ends cut off and strings removed
- Yellow Onion
- Bacon Grease
- Cream of Mushroom Soup (2)
- French-fried Onions (or use bread crumbs or crumbled Ritz crackers)
- Heavy cream (½ soup can amount)
- Shredded Cheddar Cheese
NOTE: All ingredient amounts are “to taste”. This is my favorite style of cooking ’cause you just toss it all together and tweak it until you find the taste you are looking for.
- Preheat oven to 375° (F).
- In a deep pot, saute yellow onion and garlic in some extra virgin olive oil until onions are soft and translucent.
- Add green beans and 1½ teaspoon of bacon grease. Cover beans with water and boil until beans are semi-soft.
- Drain beans and return to the cooking pot. Add one can of soup and heavy cream. Stir until well blended.
- Transfer mixture to greased casserole dish. Spread evenly and cover with shredded cheese.
- Bake until soup is heated through and cheese has melted.
- Remove from oven and cover casserole with second can of soup. Top with french-fried onions (or other options) and bake for 10-15 minutes more.
- olive oil
- parmesan cheese
- shredded cheese
- salt/pepper (to taste)
- Tony’s Creole seasoning (to taste)
Pre-heat the oven to 400 degrees F. Wash and cut potatoes into thick wedges. Drizzle olive oil over taters, enough so that you can lightly coat each wedge.
Take cookie sheet and cover with foil. Lay tater wedges on the cookie sheet and season with salt, pepper, Tony’s to your taste; season both sides of tater wedge.
Put in oven and cook until tater wedge starts to get nice and crispy on the outside. Turn wedges over and continue cooking until that side is nice and crispy on the outside.
Take cookie sheet out of oven and turn oven to the Hi-Broil setting. Sprinkle parmesan cheese on both sides of tater wedge then top with shredded cheese. Pop back into the oven just inches from the broiler until the cheeses have melted and started to get crunchy.
Top with your home-made ketchup or that store-bought stuff!
- 1 medium zucchini; cut into bite-size pieces
- 1 medium summer squash; cut into bite-size pieces
- 1 medium red bell pepper; seeded, coarsely chopped
- 1 medium yellow bell pepper; seeded, coarsely chopped
- 1 pound fresh asparagus; rough ends cut/discarded; cut into bite-size pieces
- 1 red onion; finely diced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
Preheat oven to 450º. Place vegetables in coated (spray butter) roasting pan. Toss with olive oil, salt and black pepper. Spread out in an even layer; roast for 30 minutes, stirring occasionally, until vegetables are lightly browned and tender.
- 6 hard-cooked eggs
- 1/4 cup shredded cheddar cheese
- 2 tablespoons sweet or dill pickles, minced
- 5 tablespoons Hellman’s mayo
- 2 tablespoons prepared mustard
- Paprika and parsley
Cut eggs in half, lengthwise. Remove yolks and place in mixing bowl. Add next five ingredients and mix well. Place mixture back into egg halves and garnish with paprika and parsley. Keep chilled until ready to serve.
- 1 lb. bacon
- 1 large onion, chopped
- 1 med. green bell pepper, chopped
- 5 (16 oz.) cans pork and beans, drained
- 1 (14 oz.) bottle ketchup
- 2 & 1/2 cup firmly packed brown sugar
- 1/4 tsp. mustard
- 1/4 cup Worcestershire sauce
- 2 tsp. Liquid Smoke seasoning
- 2 tsp. cinnamon
- tabasco sauce to taste
Preheat oven to 300. Fry bacon in large skillet til crispy. Drain on paper towels and set aside. In the same skillet saute the onions and bell pepper until light golden and tender. Drain excess bacon grease and add all the remaining ingredients, except the beans. Add the beans to a large baking dish and then add the skillet ingredients, mixing everything together well.
Bake for 2 hours. Yumm!!
- 5 Medium Russet Potatoes ( wash and scrub potatoes, the peelings are left on)
- 2 Tbsp. Butter ( softened for rubbing on unbaked potatoes )
- 1/2 – 3/4 C. Milk
- 1/2 tsp. Salt
- 3 Tbs. Butter
- 1/2 tsp. Ground Fresh Black Pepper
- 1 Whole Garlic Head (measure out 1 1/2 tsp of crushed garlic after the roasting process)
- 1 1/2 tsp. Olive Oil
After washing potatoes, rub potatoes with softened butter and place in a 375 degrees oven until potato is soft, when checked with a fork. The potatoes should take about a 1 – 1 1/4 hour. To prepare garlic cut the top of the head of garlic off so you can see garlic cloves with out any peelings covering them. Spoon the vegetable oil on top of garlic and wrap in foil. Place in oven while baking the potatoes. Garlic will take about 1/2 – 3/4 hour. Garlic should be soft and golden in color when finished baking. When garlic is removed from the oven cool slightly and squeeze soft garlic from head. Depending on the size of the cloves it should take about 4 – 5 cloves. The crushed garlic should measure out to be 1 1/2 tsp. More garlic may be added for the hearty.
When potatoes are done chop slightly and place in a large mixing bowl. Add salt, butter, pepper, and roasted garlic that have been mashed and measured. Add 1/2 cup milk. Beat with a electric mixer until fluffy. There will be little chunks of potatoes that will not be completely mashed. The small lumps and peelings will give these potatoes a hearty flavor.
If potatoes seem to be to dry add little more milk.