EYC "Guaranteed-Good" Recipes

The recipes below were contributed by our members, as noted.

New Orleans Bread Pudding with Brandy Sauce
By John Faris
 

Bread Pudding

2 cups milk
¼ cup butter
½ cup sugar
1 tea spoon cinnamon

 ¼ teaspoon salt
2 eggs (lightly beaten)
6 cups bread cubes (approx. 1-inch)
½ cup raisins ( optional)

Pre-heat oven to 350 0. Heat milk and butter in a heavy sauce pan over medium heat until butter melts and milk is scalded. Mix: sugar, cinnamon, salt, and eggs in a four- quart bowl, stir in bread cubes and raisins. Stir in milk mixture and pour into a well greased 1½ casserole pan/dish. Place casserole in a pan of VERY hot water (1-inch deep) and bake for 40 to 45 minutes.

Brandy Sauce

1 cup packed brown sugar
½ cup butter

 3 to 4 Tablespoons (or to taste) Brandy, Dark Rum, or Bourbon (flavored extracts can be substituted for liquor)

 Heat all ingredients stirring constantly until the sauce comes to a boil (note all the alcohol is gone long before the mixture comes to a boil so this is kid-safe).

Sever warm; recommend topping with whipped cream or vanilla ice cream. Makes 10-12 servings.
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Creamy Sea Legs Dip
By Cathy Hawkins
  1. One block of Cream Cheese (softened)
  2. One cup mayonnaise
  3. 3/4 Cup Parmesan Cheese
    Mix first 3 ingredients well

Add to this mixture:
One 14 oz. can chopped and drained artichoke hearts
8 oz . Sea Legs (Fake Crab Legs)
Slivered Almonds (Optional)

BAKE AT 375 FOR 15 – 20 MINUTES . SERVE WITH YOUR FAVORITE CHIPS OR CRACKERS

Editors Note: I tasted this dip which Cathy served as an extra treat for the July Hamburger night crew and bartenders. It was fabulous!!! It’s another good reason to volunteer as the pay may be low but the perks are terrific. - Jan

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Shrimp Vegetable Kabobs
By Divin’ Man

Shrimp- 8-10 count and fresh
Kikoman's Sesame Teriyaki marinate
Vegetables-

Portabella mushrooms, tomatoes, Green peppers, onions

Butter
Garlic
Skewers

Clean and de-vein shrimp. Marinate one hour. Arrange on Skewers then cook over a single layer of coals till done. Skewer Portabella mushrooms, Green peppers, onions, and cherry tomatoes and cook while basting with butter/garlic mix.

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Easy Blackened Fish
By Divin’ Man

Fish fillets
Cajun Seasoning (Tones) from Sams
Olive oil

Coat fillets with olive oil, sprinkle Cajun Seasoning liberally to both sides, and cook in a red-hot cast iron skillet till done, turning once. Serve with rice pilaf.

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Alaska Salmon Bake
W/ Pecan Crunch Coating
By Jennifer Westfall

4 salmon fillets or steaks (6-8oz.)
2 tblsps. Dijon Style Mustard
2 tblsps. Butter, melted
1 tblsp. Honey
¼ cup finely chopped pecans or walnuts
¼ cup unseasoned bread crumbs
2 tsps. chopped parsley

Heat oven to 400. Blend mustard, butter, honey, set aside. Mix bread
crumbs, pecans and parsley. Season salmon w/salt & pepper and
place on baking sheet. Brush with honey mustard mix and pat bread
crumb mixture onto surface of salmon.

Bake 10 minutes per inch (thickness measured at thickest part) or
until salmon flakes with a fork.

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Double-Quick Baked Beans
By Barbara Harrington

3 slices of bacon

1/4 cup chopped onion

Cook in skillet over medium heat until onions are transparent, stirring occasionally.

Blend in
1/4 cup ketchup
2 tablespoons molasses
2 drops tabasco sauce
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon dry mustard
Bring to boil. Stir in
2 cups (one 1-lb. can) baked beans
1 can kidney beans		 Bake at 375 for about 20 minutes. Serves 4.

NOTE: Recipe may be increased for larger crowd.
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Yeast-Raised Irish Soda Bread
By Kay Dent

2 3/4 c. flour 1 c. buttermilk
3 T. sugar 2 T. margarine
1/2 t. salt 3/4 c. raisins, opt.
1/2 t. baking soda 1 T. caraway seed, opt.
1 pkg. yeast
BREAD MACHINE METHOD:

Put buttermilk, margarine, salt, sugar, baking soda and caraway seed (opt.) in container. Add flour then put yeast on top. Use dough setting (or whatever your setting is for mixing dough and no baking) Look at your instruction book to see when to add raisins (opt.).

See "BAKING DIRECTIONS" at end for completing.

 

 REGULAR BREAD METHOD:

In small bowl mix 1 c. flour, sugar, salt, caraway seed (opt.), baking soda, and yeast. Combine margarine and buttermilk and heat to 120 degrees.

Gradually add to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Add 1/4 c. flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in raisins (opt.) and enough flour to make a soft dough. Cover bowl; let rise in warm place until doubled in bulk, about 50 minutes.

Punch dough down. Turn out on floured board. Knead 20 times, forming a smooth round ball.

 

BAKING DIRECTIONS:

Place smooth round ball in greased 9" cake pan. Cover and let rise in warm place until doubled, about 50 minutes.

Bake at 350 degrees about 30 minutes or until done. Cool on wire rack.

Suggest cutting in pie wedge shaped pieces or ANY WAY YOU WANT.

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Crab Meat Au Gratin
Recipe from Mary Mahoney’s "Old French House" in Biloxi, Mississippi.
5 Tbsp. Butter dash Tabasco
3 Tbsp. Flour 1 Tbsp. Lea & Perrins
1 cup milk 1tsp. salt
1 cup chicken bouillon ¼ tsp. black pepper
1 egg, well-beaten 1 cup grated cheddar
2 Tbsp. Sherry 1 lb. white lump crabmeat		 Make a white sauce of butter, flour, milk, bouillon and egg. Remove from heat; add wine, salt, pepper, Tabasco and Worcesterhire sauce. Add crabmeat to white sauce. Place in 1 ½ quart casserole or 6 individual ramekins. Sprinkle with cheese and bake at 350 degrees for 20 minutes or until bubbly brown.
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Moose Milk
By Ed Lussier

To make enough to fill one large punch bowl, mix 29 ounces of light rum (either Bicardi or Ron Rico) with one half gallon of vanilla ice cream (Edy's works the best).  You can either hurry the mixing by mashing the ice cream with a potato masher or spoon, or set it on the counter for an hour or so and let it melt down naturally.

After it is all blended together, pour it into a one gallon milk container, and place it in the refrigerator.  It will keep for at least two weeks.

When you are ready to serve it, shake the container vigorously, and empty it into the punch bowl.  Rinse out the container with one can (12 oz. of cold Cream Soda, and then gently add seven more cans of cold cream soda directly to the punch bowl.  Stir gently to blend, and it is ready to serve.

For the Christmas party at the club, we normally make enough for six punch bowls, so you can use that as a guide to help determine how much you want to make for your party.  Be advised --- it is more enjoyable in the cooler weather than in the summertime.

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Praline Sauce
Submitted By Karen Gramm
These directions are rather sparse but the results are great......                         
 
1 stick of butter
1 cup brown sugar
1/2 cup half & half
2 teaspoons vanilla
1 cup pecans
 
Mix all ingredients except the pecans.  Cook 4-5 minutes.  Add pecans.  Eat.
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Marinated Olives
Submitted By Karen Gramm
 7-oz jar green olives
 15-oz can ripe olives
 small can (7-oz) button mushrooms
 2-3 celery stalks, minced
 5-7 garlic cloves, minced
 1/2 teaspoon crushed red pepper
 1 teaspoon oregano
 1/2 teaspoon sugar
 3 tablespoons olive oil
 
Mix all ingredients with olive oil and let sit in refrigerator at least one hour, preferable overnight.  Will keep in refrigerator for two weeks (or until Bob gets home).
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Ruben Spread
Submitted By Troy Dent

  1 (16 oz.) can sauerkraut, drain
  8 oz. Swiss cheese, grated (or substitute grated 3-cheese mix)
  1 lb. (or more) corn beef, chop
  1 c. mayonnaise
  1 t. Worcestershire Sauce
  1 to 3 T prepared mustard
  1/4 t. horseradish (or more)
  1 T. grated onion (or more)

Mix all ingredients and put in greased baking dish. Bake at 350 degrees for 30 minutes.
Stir and bake 10 minutes more. Optional-garnish with sliced black olives or stuffed 
green olives before baking last 10 minutes. Serve with crackers or party rye bread.

 
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Bell Pepper Appetizer
Submitted By Sally Woodward
Ingredients:

6 Red, Orange and Yellow Peppers ( I buy them at SAMS, in a package of 6 with 2 of each color) DON'T Use Green!
Olive Oil
Italian (Vigo Brand) Bread Crumbs
Parmesan Cheese
1 Container Boursin Cheese (Softened)
1 Small Can Anchovies (Cut in Half)
2 Handfuls Italian Flat Leaf Parsley
Coat bottom of Cookie Sheet (10 X 15) with olive Oil and pre heat oven to 350 degrees
Cut Peppers into 4 quarters Each and clean debris and drain on paper towel.
Spread peppers on cookie sheet. Sprinkle liberally with bread crumbs.
Place a dollop of the boursin cheese in each pepper with a piece of anchovy inside the cheese.
Cover with Parmesan cheese then spread a couple of handfuls of parsley over the tops.
Lastly drizzle olive oil over the peppers.

Bake for 25 to 35 minutes or until peppers are soft.

Serve warm or at room temperature.

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Tortilla Soup
Submitted By Tom and Joan Brandt

1 lb ground sirloin w/onions (onions optional)
1 can ranch style beans
1 can black beans
1 can golden hominy
1 can fiesta corn (whole kernel)
1 can stewed or diced tomatoes
1 can Rotel tomatoes (your choice as to how hot)
1 package ranch style dressing mix
8 ounces of Mexican velveeta cheese

All cans of ingredients are 14.5 to 15.5 ounces--makes a lot. 

Brown sirloin and onions and put into large pot with all ingredients except cheese.  Put cheese in just before serving and let melt. 

Serve with corn or tortilla chips or corn bread.  Add sour cream or shredded cheddar cheese or both if desired.

 

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Chocolate Curl Cake
Submitted by Susan Jacobs

I used Duncan Hines white cake.  Mix as directed except fold 2 squares (1 ounce each) unsweetened chocolate, coarsely shaved, into batter.  Pour batter into 2 layer pans, 8 or 9 1/2 inches.  Bake as directed, remove from pans, and cool completely.  Fill layers with Dark Chocolate Filling (below).  I used Pillsbury Fluffy White Frosting on the top and sides and then sprinkle shaved chocolate on top.
 

DARK CHOCOLATE FILLING

1 cup sugar
1/3 cup light or heavy cream
2 tablespoons butter
2 squares unsweetened chocolate
2 egg yolks beaten
 

In medium saucepan mix sugar, cream, butter, and chocolate.  Cook over medium heat, stirring constantly, until chocolate and butter are melted.

Stir at least half of hot mixture into egg yolks; stir into remaining hot mixture in saucepan.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Remove from heat; cool completely.

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Shrimp Pate
Submitted by Susan Jacobs

4  7 oz. cans tiny shrimp, drained
1 small to medium onion, finely minced
1 cup mayo
1 tablespoon lemon juice
1 cup melted butter
 

Mash shrimp with fork then hand mix all ingredients together.  Spoon into mold and chill at least 4 hours or overnight.  Serve with your favorite cracker.  It's really good with wheat thins.

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Swiss Cheese Bread
 Submitted by Nancy Garcia

1 loaf French bread (not  Pepperidge Farm)                    
8 oz Swiss cheese, shredded                     
8 oz soft butter (2 sticks)
Garlic powder, celery salt, parsley                     

Mix butter, cheese, and seasonings.   Set aside.  Cut crusts off top and sides of bread.  Slice down the center and into pieces but not quite through bottom crust.  Stuff ½ the mixture into pieces where sliced.  Use remaining ½ to frost the bread.  Use one large piece of foil and wrap and fold over top.  Bake at 400 degrees for 15 minutes.  Open top and pull away from sides and bake at 425 degrees until brown.

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