Recipes

Joyce's Potato Salad
This potato salad is the hit of family holiday dinners. It will feed a LOT of people and is simple to make as is, and simple to add to if you want extras. Enjoy!

Ingredients:
5# bag of potatoes
6-8 eggs
1 tbsp mustard
mayonnaise (two/three full serving spoons of mayo to start (not COOKING SPOONS, but SERVING SPOONS--larger than tablespoons, but smaller than cooking spoons);
optional: salt, if needed, to taste
optional seasonings: peppers, onion, celery

Instructions:
1) peel and cut the potatoes into approximately four to six pieces, depending on how large they are

2) boil potatoes until fork tender

3) boil eggs

4) shell the eggs and mash to desired consistency

5) add mayo** and about a tbsp of mustard to the mashed potatoes, mixing until you have a rather smooth mixture

6) when potatoes are done, chop them up into smaller pieces

7) combine eggs mixture and chopped potatoes, mixing until you have--VOILA! potato salad

**Note1: with a 5# bag, I usually put in about two/three full serving spoons of mayo to start (not COOKING SPOONS, but SERVING SPOONS--larger than tablespoons, but smaller than cooking spoons); then, I usually have to add more. Remember that this mixture will be added to the potatoes, so you have to be able to mix everything and still have it rather moist. You don't want it to be too dry, but you also don't want it to be so soft you need a spoon to eat it. It may take a couple of attempts to get it right, but you can still add mayo to the mixture of potatoes and eggs if need be.

Note2: Our Dad used to like chopped up seasonings added to his potato salad. If you want to do that, just dice (really small) whatever seasonings you want--peppers, onions, celery--and add to the egg/mayo/mustard mixture before adding to the mashed potatoes.

Kerry's Smothered Corn and Shrimp

Ingredients
2 medium garlic cloves, peeled & minced
4 c frozen corn kernels, thawed
1/4 tsp cayenne
1 celery rib, finely minced
1/2 tsp salt
1 small red bell pepper, seeded & minced
1 c onions, finely sliced
3 slices bacon, cut in 1/2-inch pieces
1/4 tsp dried thyme, fresh ground black pepper
3/4 tsp paprika
½ stick butter
1 lb raw peeled shrimp

Instructions
1) Put bacon into saucepan, set over med-heat/flame & fry until crisp
2) Remove the bacon with a slotted spoon to a paper towel-lined plate
3) Crumble bacon; set aside. Remove half of the bacon drippings and discard
4) Saute shrimp in bacon drippings until pink 2-3 min then remove from pan and set aside
5) Add onion, bell pepper, celery & garlic to pan
6) Saute about 3 mins.
7) Cover up pan; cook 5 mins.
8) Add corn, cayenne, paprika, thyme, butter, salt & pepper
9) Cook over low to med-heat, stirring often, for 25 mins or until corn begins to wrinkle on the outside (Smother) and the flavors have mixed. (Don’t let the bottom burn)
10) Add crumbled bacon and Shrimp
11) Stir 3-5 min; serve
 

Andouille Baked Potato Soup
This recipe for the best potato soup you'll ever eat came from some ladies at my brother Kerry's place of employment.

Ingredients
2 medium potatoes (2 ½ cups chopped)
2 links of andouille (I bet pork Tasso would work well also)
3 tablespoons butter
2 cups chopped seasonings (onions, bell pepper, celery)
2 tablespoons flour
4 cups of stock from andouille
2 cups water (I used a can of roasted garlic chicken broth instead of water)
¼ cup corn starch
1 ½ cups instant mashed potatoes
1 teaspoon salt
¾ teaspoon black pepper
½ teaspoon red pepper
½ teaspoon basil
1/8 teaspoon thyme
1 cup half and half
Garnish with cheddar cheese, bacon bits and chopped green onions

Instructions
1) Bake potatoes in microwave or regular oven, set aside to cool.
2) Boil Andouille until tender, keep stock for use in soup.
3) Melt butter in a large saucepan and saute’ onions, bellpepper and celery mixture until light brown. Add the flour to the onion mixture and make a roux.
4) Add Andouille stock, water, corn starch, mashed potatoes and spices to the pot, bring to a boil. (Mix corn starch with the water or broth before adding to the pot and stir to avoid lumps.) Reduce heat and simmer for about 5 minutes.
5) Remove skin from baked potatoes and chop into ½ inch in size. Chop Andouille into small pieces in a food processor. Add baked potatoes, chopped aundouille and half and half.
6) Bring back to a boil then reduce heat and simmer the soup for another 15 minutes or until it thickens. If it is too thick for your taste add water to adjust consistency.
7) Spoon about 1 ½ cups of soup into a bowl, add garnish of your choice, and enjoy.

Yummy Stovetop Steak
This is a variation of my hubby's recipe. Mine is simpler because he is the better cook. LOL You can use whatever kind of steak you enjoy eating. I used top sirloin, though I also like rib eyes, but they are more expensive.

Ingredients
steak
McCormick unseasoned meat tenderizer
McCormick Season All
wire rack sitting in shallow baking pan
Pam cooking spray

Instructions
Preheat oven to 325 degrees.
Turn your stove fan on high.
Spray pan with nonstick cooking spray.
Set pan on stove on high temperature so it can heat. I use a Magnalite or cast iron skillet. This takes approximately 10 minutes. Bottom of pan may blacken a little.
In the meantime, sprinkle generous amount of meat tenderizer and Season All on both sides of each steak.
When pan is VERY hot, place steak in pan. It will season and smoke so make sure you have that stove fan on high.
Brown each side of steak for approximately 2 minutes (until a nice blackened crust has formed).
Turn stove off.
Place seared steak on wire rack (which should be sitting over a shallow baking pan). Note: Use a pan which is deep enough to prevent spillage of juices into the oven.
Bake 25 minutes.
While that bakes, you can fix your side dishes.
Remove from oven carefully and eat piping hot. Enjoy!

Joyce's Pork Chops
This recipe was sent in by my sister. I've not tried it, but I'm sure it's yummy.

Joyce's Marshmallow Dessert
This recipe is also from my sister. It's been a family favorite for many years and I can remember her bringing this dish to family gatherings on holidays when we used to all meet at Mom and Dad's.

Spiced Tea
This recipe comes to the Petits by way of our friends, the Smiths. It's a favorite in their family that my daughter Kate  has also come to enjoy.

Ingredients
2 cups Tang orange drink mix
2 cups sugar
2 cups Lipton instant tea
1 pkg Kool-Aid lemonade mix
1½ tsp cinnamon
1½ tsp allspice
1½ tsp ground cloves
1½ tsp nutmeg

Instructions
Mix well (use food processor) and store in an airtight container. Add 2½ tablespoons to a mug of hot water (more or less to taste) to make tea.

Kate's Favorite Hot Chocolate (apparently also Kerry's)
This is a recipe my daughter brought home from Alexandria one day. As it turns out, it is also a Petit family favorite. As my hubby puts it, "The origin of this special blend is mired in controversy (which means...uh, we don't know where it came from exactly)." My BIL Kerry says "It’s great, never has lumps, and dissolves instantly in hot milk or water." He also warns that it makes a pretty good-sized batch so you may want to halve the recipe. Someone else suggested putting it in the freezer. Also a good idea.

The ingredients are slightly different in Kate's and Kerry's recipes. Try 'em both out and see which one you like best.

Kate's version
1 box Nesquik (15 oz)
1 ½ cup powdered sugar (12 ozs.)
8 oz. coffee creamer
1 box (25.6 oz) powdered milk (to make 8 qt)

Kerry's version
2 lb. Box Nestle’s Quick
1 lb. Box powdered sugar
11 oz. Jar Cremora
8 qt. Box powered milk

Instructions
Combine all ingredients in a large bowl and mix thoroughly with a wire whisk to blend. Store in an airtight container in a cool place. For 1 serving, stir ¼ cup of Hot Cocoa Mix into 1 cup of hot water until dissolved. For extra richness, use milk instead of hot water.

Kate's Macque Choux
(pronounced Mock Shoe - It's supposed to be a Cajun dish, but I think it is really Klingon. *grin*)
This is Kate's spicy take on a popular corn-based dish. Thanks, Kate, for sharing with us!

Ingredients
2 pounds frozen corn
12 oz. frozen crawfish tails
2 bell peppers, 1 red, 1 green, chopped
1 Vidalia onion, chopped
A few green onions, chopped
1 tomato, chopped
Cayenne and black pepper to taste
Salt to taste
1 1/2 tsp crab boil
4 oz. (or 1 stick)  unsalted butter (less if desired)

Instructions
Place crawfish and corn in fridge to defrost before you begin. You might want to plan ahead on this and put them in first thing in the morning if you're making this for lunch. If crawfish is not completely defrosted, you can run water over it to speed the process.

In 10" skillet, add a small amount of butter to crawfish and cook on  medium heat until done. Place remaining ingredients in 8 quart pot. Add cooked crawfish. Mix all ingredients and cook uncovered on medium heat until butter is melted plus another 15 minutes.

Kent's White Chocolate Bread Pudding
This one is from my BIL Kent. Thanks, Kent! Kent makes this whenever we have a family gathering. My in-laws must have done something right. The men in this family sure know how to cook.

Ingredients
3 Cups of Whipping Cream
10 ounces of white chocolate (I used chips)
1 cup of Milk
½ Cup Sugar
2 eggs
8 Egg yolks
1 loaf of French Bread, sliced into ¼ inch pieces and dried in the oven

Instructions
Heat the cream in a double boiler and add the white chocolate; when the chocolate is melted, remove from heat
In a double boiler, heat the milk, sugar, eggs and egg yolks until warm. Blend the egg mixture into the cream and chocolate mixture.
Place the bread slices in a baking pan. Pour ½ of the mixture over the bread and let settle for a while, making sure the bread soaks up all the mixture. Top with the rest of the mixture. Cover with aluminum foil and bake at 325 degrees for 1 hour. Remove the foil and bake for an additional 15 minutes until the top is golden brown.

Sauce for Bread Pudding

Ingredients
1  Large Can Evaporated Milk
1 Cup Regular Milk
¾ Cup sugar
3 Tbsp. Margarine (not butter)
3 Tbsp. Cornstarch
3 tsp. Almond Extract

Instructions
Mix all ingredients together in a medium saucepan. Cook over medium heat 7 to 10 minutes until sauce coats spoon.
 

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EZ Ribs
Todd got this recipe for falling-off-the-bones BBQ'd ribs from his friend Tim. This simple method of preparing mouth-watering ribs has been attributed to restaurateur Tony Roma.

Ingredients
4 lbs. pork spare ribs or baby-back ribs
BBQ sauce
Season All

Instructions
1) Often when you buy ribs at the butcher counter, you get a full rack of ribs that wouldn't fit on a plate. Usually you just have to cut these long racks in half to get the perfect serving size (about 4 to 6 rib bones per rack). You'll likely have 4 of these smaller racks at about a pound each.

2) Preheat the oven to 300F.

3) Tear off 4 pieces of aluminum foil that are roughly 6 inches longer than
the ribs.

4) Coat the ribs, front and back, with your choice of barbecue sauce. Place a rack of ribs, one at a time, onto a piece of foil lengthwise and wrap it tightly.

5) Place the ribs into the oven with the seam of the foil wrap facing up. Cook for 2 to 2-1/2 hours, or until you see the meat of the ribs shrinking back from the cut ends of the bones by about 1/2 inch. This long cooking time will ensure that the meat will be very tender and fall off the bone.

Optional steps
6) Toward the end of the cooking time, prepare the grill.

7) Remove the ribs from the foil and smother them with additional barbecue sauce. Be sure to save some sauce for later.

8) Grill the ribs over hot coals for 2 to 4 minutes per side, or just until you see several spots of charred blackened sauce. Watch for flames and do not burn!

9) When the ribs are done, use a sharp knife to slice the meat between each bone about halfway down. This will make it easier to tear the ribs apart when they are served.

Variation
If you've got the time to marinate these ribs in advance, do it. These ribs are extraordinary when they've been soaking in barbecue sauce for 24 hours before cooking. Just prepare the ribs in the foil described in the recipe and keep them in your refrigerator. Toss them, foil and all, into the oven the next day, 2 to 2-1/2 hours before you plan to scarf out.

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July 4th Ice Cream
This is really more of a sherbet than an ice cream, but it is something that we've been making at our 4th of July BBQs for as long as I can remember. It is very refreshing on a hot summer day.

Ingredients
1 14oz can of condensed milk
1 two-liter soft drink (fruit flavors such as black cherry, orange, grape work best, but
    root beer and red creme soda also taste great)

Instructions
Pour condensed milk into ice cream freezer. Add soda. Pack in ice and salt and turn on the freezer. Note that sometimes this doesn't get hard enough to cause the freezer to "stall", so check it periodically to see if it has firmed up. This will never get as thick or stiff as ice cream will.

Variation
A family friend puts in two cans of condensed milk for an extra sweet treat.
 

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Sherbet Punch
So simple it is hardly fair to actually call it a recipe, this is a big hit with the kids.

Ingredients
1 gallon sherbet (orange, lime, or raspberry work best) Todd likes Kemps.
2 two-liter ginger ales

Instructions
Spoon the sherbet into a large punch bowl using an ice cream scoop. Add 2 pre-chilled 2 liter ginger ales.

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Buckeyes
A Petit family favorite! This is something we used to make around the holidays. Don't double the recipe though unless you intend to be eating these things till Mardi Gras!

Ingredients
1 lb. of butter (not margarine), cut into pieces
2 lbs. of peanut butter
3 lbs. of confectioners sugar

Instructions
Place ingredients in large bowl. Mix with knives, then hands. Mixture will be crumbly like pie dough. When well mixed, take large handfuls and knead. Pinch off small amount and roll into small balls. Place on waxed paper on cookie sheet. Chill in refrigerator.

Chocolate Dip Mixture
Ingredients
2 - 12 oz. packages of semi-sweet chocolate chips
½ bar of Para-Wax

Instructions
Chip or grate Para-Wax into chocolate chips and melt in double boiler. Mix thoroughly. Remove from stove or leave on low heat. Stick toothpick in ball & dip each ball leaving small area around pick free of dip. Place on waxed paper on cookie sheet & refrigerate.

(If you want the easy way out of the chocolate mixture, use chocolate flavored Almond Bark, or Melting Chocolate for Candy.)

MAKES 6 LBS. OF BUCKEYES!

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Pineapple Frappes
This is a frozen dessert that Todd's mother used to throw together around Christmas/New Year's. (This also makes a very sweet punch if you don't freeze it.)

Ingredients
56 oz. of 7-up or Sprite
1 large can of pineapple juice
6 oz can of frozen orange juice
2 orange juice cans of water
1 cup of sugar
1 cup of water
Cherries and juice
optional: 2 cups rum (leave out rum for a non-alcoholic treat)

Instructions
Mix all ingredients except cherries and juice. Pour into individual disposable cups, drop a cherry into each cup and a splash of the cherry juice and freeze.

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Spicy Jambalaya
This is a slightly modified version of a jambalaya recipe that we got from Todd's friend Kristin. It's got a spicy kick to it that you'll really enjoy.

Shopping List
2 large Onions
1 bunch green onions
1 bunch Flat Italian leaf parsley
1 green bell pepper
1 lb of all beef sausage Bryan Smokey Hollow (Bryan "hot sausage" works well too)
1 ½ lb of boneless skinless chicken breast
Land O Lakes butter sticks
Uncle Bens converted rice (regular rice won't work right)
1 10 ¾ oz can cream of chicken soup (may substitute cream of mushroom soup)
1 10 ¾ oz can French onion soup
1 10 oz can of Rotel tomatoes (diced original with chilies)
Liquid crab boil
Optional: 1 15oz can of tomato sauce (for color)

Preparation List
1 cup chopped Onions
½ cup chopped Green Onions
½ cup chopped flat Italian leaf parsley
½ cup chopped Green Bell Pepper
1 lb of all beef sausage Bryan Smokey Hollow
1 ½ lb of boneless skinless chicken breast
1 stick of butter
2 cups Uncle Bens converted rice
1 can cream of chicken soup (or cream of mushroom soup)
1 can French onion soup
1 can of Rotel tomatoes (diced original with chilies)
2½ to 3 tsp. Liquid crab boil

Oven Temperature: 350 degrees

Cook time: 1 hour 30 minutes to 1 hour 45 minutes (depending on oven pan size/depth)

Directions
1) Chop onions, green onions, flat Italian leaf parsley, and green bell pepper. Sautee all chopped ingredients in skillet on stove with the stick of butter.
2) Cut sausage in half long way to create two semi-circles, and then cut half inch slices.
3) Cut chicken into 1 to 1½ inch pieces, careful to not make them too small or they will dry out while cooking.
4) Place rice and soups and Rotel tomatoes into your oven pan and mix well. If you're using the tomato sauce for color, add it now too.
5) Add sautéed vegetables, sausage, and chicken to oven pan.
6) Pour 2½ to 3 teaspoons of Liquid crab boil into the dish.
7) Mix all ingredients in the oven pan well, and then cover with foil.
8) Cook for 1 hour 30 minutes to 1 hour 45 minutes (depending on dish size/depth). Stir every 30 minutes.

From the cook
If you find that the mixture is too "wet" after 90 minutes, cook for 15-25 minutes uncovered.

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Stella's Stellar Rum Cake 
This is a recipe passed down from my mother-in-law Stella to my Mom. Funny story: I had forgotten the origin of the recipe so when my daughter wanted to make Granny's famous rum cake, I called my mom and she said that's Todd's mom's recipe. So I called my sister-in-law and she gave it to me. I'm putting it here so we don't lose it again. Thanks, Mo! Kati is a very skilled baker and does a wonderful job on this one. It is super moist and flavorful just as Mama's cake was. Rum cake doesn't get any better than this.

Ingredients
1 pkg of yellow cake mix
1 pkg vanilla instant pudding (about 5 ozs.)
4 eggs
1/2 cup of water
1/2 cup cooking oil
1/2 cup of rum
1/2 cup of chopped pecans (optional)
bundt pan (greased and floured)

Instructions
Preheat oven to 325 degrees.

Mix first 6 ingredients about 2 minutes in large mixer bowl, combining well.  Sprinkle pecans on bottom of Bundt pan if desired (we don't do this).  Pour in batter and bake in 325° oven until done, about 60 minutes.  Remove from oven and pierce top thoroughly with fork or toothpick. Immediately pour glaze over top.  Cool completely before removing from pan.

Glaze for Rum Cake 
Ingredients
1 cup sugar
1 stick butter or margarine
1/4 cup water
1 oz. rum

Instructions
Boil sugar, butter or margarine, and 1/4 cup water for 1 minute.  Remove from heat and add rum.

Mom hint: This glaze is very sticky. I suggest wiping up the work area immediately after making. Also check your cake cover for sticky places if you are bringing this somewhere.

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Meatloaf in the Oven
This recipe is a modified version of a meat loaf recipe that came with Sandie's first Quasar microwave oven purchased in the late 1970's. Even Kati, who's practically a vegetarian, loves it.

Ingredients
1 1/2# 85/15 ground meat
1 egg
1/2 cup Italian breadcrumbs
1/3 cup catsup
1/2 tsp onion powder
2 tbsps milk
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp red pepper (more or less)

Instructions

Preheat oven to 375 degrees.

Whisk the egg, then throw everything in a bowl - be sure to spread out the salt, pepper, and onion powder so it's not all in one place.

If you're squeamish, put on gloves like I do and mix all this stuff up. It will be freezing cold. LOL

Form it into a loaf shape, put it in a loaf pan, and stick it in the oven, uncovered, at 375 for an hour.

After an hour, check it for doneness, drain any fat, and put it back in for another 20 minutes or however long is necessary for it to be done to your taste.

Some recipes say cover, some say don't cover. I went with uncovered because I figured it would brown, which it did.

Occasionally I have cooked this in the microwave, but more kudos received for oven cooked. If you WANT to do it in the microwave for a faster meal, do everything pretty much the same except make sure you have a microwave safe dish, cover it with wax paper, and cook it for about 25-30 minutes at medium-high power.

Have more than 1 ½# ground meat? No problem. Here's a revised list of ingredients. Follow instructions above except divide mixture in half and place in two separate loaf pans.

Ingredients
2.25# 85/15 ground beef
1 or 2 eggs
3/4 cup Italian breadcrumbs
1/2 cup catsup
3/4 tsp onion powder
3 tbsp milk
1.5 tsp Worcestershire sauce
3/4 tsp salt
1/2 tsp red pepper

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Peanut Butter Milkshakes
When my daughter had surgery and was on a liquid diet, we had to be inventive in finding things for her to eat. Through trial and error we came up with these recipes which she liked most.

Ingredients

Vanilla PB Shake
1 tbs JIF smooth peanut butter
1 tsp sugar
8 oz milk
1 tsp vanilla
2 scoops vanilla ice cream

Strawberry PB Shake
1 tbsp JIF smooth peanut butter
8 oz milk
1 tsp vanilla
2 scoops vanilla ice cream
3 tbsp Hershey strawberry syrup

Chocolate PB Shake
1 tbsp JIF smooth peanut butter
8 oz milk
1 tsp vanilla
2 scoops chocolate ice cream

Instructions
Combine all ingredients in a blender and blend to desired consistency. Pour in cups (insulated will keep it cold longer), add straw, and enjoy!

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Green Bean Casserole
Our friends the Stewarts put us on to this recipe, which I believe one can find on the cans of

Ingredients
2 large cans green beans (cut or French cut - I've done both)
1 can (10 3/4 oz.) Campbell's Cream of Mushroom soup
3/4 cup (6 ozs.)  milk (evaporated or 1% milk both work fine)
French's fried onions - a small can will do, but I like to use more
salt to taste
1/8 tsp pepper

Instructions
Preheat oven to 350 degrees.
Combine green beans, soup, milk, salt and pepper, and about 2/3 cup fried onions in casserole dish. Cos this is a casserole, duh.  Bake 30 minutes at 350 degrees. Top with more fried onions - to taste. Bake another 5 minutes or until onions are a golden brown.

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Rice-A-Roni

This is for the family size box of Rice-a-roni. I have made this several times and if I follow the instructions it comes out gummy. If you're having that problem, this is how I solved it.

Ingredients:
3 cups water
3 tbsp margarine
1 family size box Rice-a-roni
seasoning envelope

Instructions
Pour rice mix into large skillet or roast pot. I use a pot with a Teflon coating. With stove set on medium, stir until margarine is melted and vermicelli is brown. Then add THREE (not 3 1/2 as the box says) cups water and envelope of seasoning. Bring mixture to a boil, then lower heat setting to low, cover, and set timer for 8 minutes. Uncover, stir, and set timer for an additional 8 minutes or until all water is absorbed and it's like your family likes it. Stir occasionally. You may have to adjust the timing depending on the heat of your stove.

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Stuffed Chicken Breasts
My MIL used to make these and passed the recipe to my own mom, who would make them for Todd every time we'd go to visit. Simple, but classy.

Ingredients
Skinless boneless breasts (defrosted if frozen)
2-3 pieces thin sliced ham or 2 slices partially cooked bacon
mozzarella cheese (sliced or shredded)
melted butter or margarine
Italian bread crumbs
grated parmesan cheese

Instructions
Preheat oven to 375 degrees.

Mix parmesan cheese in with the bread crumbs and put aside.
Tenderize chicken breasts using one of those cute little hammer things. :-) Cover each chicken breast with 2-3 pieces of thin-sliced sandwich ham or 2 pieces of partially cooked bacon and a slice of mozzarella cheese. You can use shredded mozzarella if you prefer. Roll the stuffed chicken into a ball and use a wooden toothpick to keep closed. Brush with butter or margarine. Roll chicken breasts in bread crumb mixture until fully coated.

Bake in appropriate size baking pan (I use Corningware) at 375 for 45-60 minutes.

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Karen's Baked Spaghetti

Ingredients
1# spaghetti (we like angel hair)
2 medium eggs
1 cup milk
1 block (12 ozs) mild cheddar cheese
1 16 oz box Velveeta
1 stick margarine

Instructions
Preheat oven to 350 degrees. Boil pasta. Grate cheddar cheese block - cut bock in half and grate each half separately in a different dish. Put grated cheese aside.

Chop butter and Velveeta into small blocks and microwave on high until melted (about 3.5 minutes) using microwave-safe dish. Stir as needed.

Drain and rinse cooked spaghetti.

In cooking pot or large mixing bowl, thoroughly mix together spaghetti, margarine/Velveeta mixture, eggs, milk, and half of the grated cheddar cheese. You can do this by hand if you can stand the heat, or let spaghetti cool first.

Place mixed pasta in rectangular glass dish. Sprinkle second half of cheddar cheese on top.

Bake at 350 for 30 minutes.

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Mom's Hot Chocolate

This is one of those recipes where I put "enough" of this and "just the right amount" of that. LOL I will try to firm this up for you.

Ingredients
about 1 heaping tablespoon Hershey's cocoa (not the instant stuff, but the REAL stuff)
about 3 cups 1% milk
about 2 tablespoons sugar (You can use Splenda but I'm not sure how much. Less Splenda than sugar)

Instructions
In a cup, combine a heaping tablespoon of cocoa and about a tablespoon and a half of sugar. You can always sweeten to taste if you find it's not sweet enough. I don't like mine too sweet.

Put some milk to heat. Don't let it boil, although I sometimes forget it and it does boil and it's fine, but really hot. You might also have to skim the top. LOL

Add a wee bit of the milk to the cocoa and sugar mixture, and stir until it's more or less dissolved, like a thin syrup.

Using a wire strainer, add the now liquid cocoa and sugar mixture to the pot of milk. Stir well. Pour into mugs and enjoy!

This is the perfect coming-in-from-the-cold drink (even in Louisiana where it's not cold that often). You can add more sugar (or even cocoa) if it's not to your liking.

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Mom's Favorite Chocolate Fudge
This is basically the recipe that has appeared in the past on the Hershey can, with my own notes. No fudge is better than Hershey fudge! It is the BEST!

Ingredients
2/3 cup Hershey cocoa (not the instant)
3 cups sugar
1/8 tsp. salt
1 1/2 cup low fat milk (you can use regular milk)
1/4 cup margarine (1/2 stick or 4 tbsp)
1 tsp vanilla

Instructions
Combine cocoa, sugar, and salt in a heavy pot. Gradually, add milk. On high heat, bring to a "bubbly" boil, stirring continuously. This takes about 5 minutes on my stove. Reduce to medium heat and keep boiling without stirring. Continue to "soft ball" stage. This takes about 14 minutes on my stove. To tell if you're at soft ball stage, you take a small bowl of cold water, let a drop of the mixture fall from a spoon to the water, and try to roll it into a well, soft ball. If it's too soft to roll, it's not ready. Because I'm not the patient sort, I usually do this several times. LOL

While waiting for the soft ball stage, grease a small rectangular pan (9"?), gather your margarine and vanilla, and fill your sink with a few inches of cold water. (This is what we do. It's not in the Hershey recipe.)

When you reach the soft ball stage, remove the pot from the stove, immediately add margarine and vanilla, then put pot in the sink of cold water. DO NOT STIR. BEAT by hand until fudge thickens and loses its gloss. I always have trouble knowing when it's ready, but if you do this too long, it will harden in the pot, then you're sunk unless you want to chip it out.

Spread fudge evenly into pan and wait to see if you've succeeded. :-) If you did, in a few minutes, it will harden and become wonderful, tasty, to-die-for fudge. If you can't get it out of the pot, you beat it too long. If it doesn't harden, you didn't beat long enough. Either way, you can still eat it. It's pretty good soft, actually, but it's best just right.

When fudge sets and is cool, cut into squares and hide them. LOL Only kidding. Share your goodies with your family, who will thank you profusely for your generosity.

Oh, you can add pecans if you want to. I don't cos not everyone in my family likes 'em. If you want to, you would do this when you add the margarine and vanilla.

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Chocolate Icing

One recipe makes almost enough for a two layer 9-inch cake. I'm including the doubled recipe for your convenience.

Ingredients

Instructions

Combine all ingredients in a bowl and mix until smooth.

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Blackberry Jam

Ingredients
5 cups blackberries, crushed (don't wear your best clothes)
7 cups sugar
1/2 tsp margarine
Clean canning jars (you know, the kind with flat lid with the rubber thingie on it so it makes a tight seal and the "band" that fits over it all.)

Instructions
1) Stir 1 box Sure-Jell Fruit Pectin into blackberries
2) Add 1/2 tsp margarine (to prevent foaming)
3) On high heat, bring to rolling boil, stirring constantly
4) Add sugar quickly to mixture
5) Return to full, rolling boil
6) Boil exactly 1 minute, stirring constantly (I know - you better be watching it to start timing it when it starts boiling. LOL I'm just telling you what I was told)
7) Remove from heat
8) Skim off any foam
9) Immediately fill jars to 1/8" of top (Ack, did you forget to wash the jars!! You are in so much trouble.)
10) Quickly wipe rims and thread, and cover with flat lids. Screw bands on tightly.
11) Invert jar for 5 minutes.
12) Turn upright
13) After jars are cool, check seals by pressing middle of lid with finger. If lid springs up when finger is released, lid is not sealed properly.
14) Let stand at room temperature for 24 hours. Store in cool, dry, dark place up to one year.

If opened, store in fridge up to 3 weeks.

That wasn't so hard, was it? *wiping brow*

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Upside Down Baked Turkey
We got this recipe from Todd's brother Myron. According to my hubby, it makes the best turkey you've ever tasted! It won't be pretty, but it will be juicy, flavorful, and falls off the bone!

If you have already enjoyed my 12 step humorous method and just want the bare bones, go here for abbreviated instructions.

12 Steps to cooking a turkey

I wrote this while under the giddy influence of the Christmas season. LOL So put on a happy face and giggle along with me.

Ingredients
1 stick butter or margarine
1 turkey (duh) We use Butterball
two small cans of chicken broth
1 aluminum pan with handles (this is important - turkeys are HEAVY) (don't forget to get one that your turkey will fit in - the pans tell you their max weight - listen closely hee hee)
1 jar Creole Butter Cajun Injector (or whatever kind you like)

Instructions

Buy turkey. :-) If it's frozen, check the wrapper and make sure you allow enough time to defrost it. This takes DAYS people, so don't wait until Christmas Eve. We bought an 18# turkey and put it in the fridge on Friday, to be ready the following Thursday. The wrapper said 5 days. So is that 5 days COUNTING that day? Does it count the day you need it? Just how do you count? Hee hee. Anyway, Friday afternoon to Thursday morning was apparently enough. :-)

Take the upper rack out of your oven, leaving only the lower rack - cos a turkey is big! Preheat oven to 500 degrees while you're doing this other stuff.

1) First you have to remove all that stuff that's inside the turkey. This is one reason you need it defrosted. :-) Okay, well, FIRST you have to cut that netting that's probably over your turkey and any plastic wrap. Then remove the plastic bags containing the neck and giblets. Just feel around inside there. You'll find it. LOL

2) Drain juices, rinse that sucker off, and then, if you want to, you can pat it dry with paper towels (What kind? Sheesh, you are new at this. I use, uh, Bounty Select-a-Size).

3) Place turkey in your aluminum pan.

4) Get that Cajun Injector ready. It should come with instructions, but if not, it's just a big old needle. Be careful! I said it's a BIG old needle. You have to attach the needle to the body. Don't tighten it too tight. Stick the tip of the needle in the jar and suck up that juice. Then shove it into the turkey and inject it - slowly - in the spots it tells you to - the breasts, thighs,  and legs. A full injector into each breast and each thigh, half into the legs. If the turkey moves or makes sounds - it is not dead. You messed up somewhere. hee hee

5) Now take that stick of butter (or margarine) and rub it all over the turkey. You won't use up the whole stick. When you're done, place what remains of the stick of butter into the turkey. Yum.

6) Turn the turkey over so it is breast down - this will keep it from drying out. Pour two small cans of chicken broth into the pan with the turkey. Cover turkey with aluminum foil. Leave a little air room.

7) Place in oven (careful, it is heavy) for ONE hour - no, it's not ready yet. *rolls eyes* This is a turkey. Read the rest of these instructions. Hee hee

8) Go wash your sink, and every place that was touched by the turkey or juices, with hot, soapy water.

9) Lower oven temperature 325 degrees for the remainder of the necessary time. I know that's pretty general, but it depends on your turkey and how you like it cooked. Ours was 18#. The infamous wrapper said to roast it for 4 hours at 325. Well, we've altered that. But how often are they right, anyway? LOL For the 18# turkey, bake an additional 4 hours at 325.

10) You thought you were finished, didn't you? Well, you're not. You  need to know when the turkey is done. In a perfect world, and if you've done this correctly, you will open your oven to remove the aluminum foil and find a turkey that has pretty much disintegrated. You can forget about carving it. If you grasp the main of the leg, you should be able to pull it out clean. This will be the most tender, moist turkey you've ever eaten. Let the turkey cool and get two large bowls. Using a CLEAN fork and your CLEAN fingers, begin removing the meat from the bird and placing it into the two bowls (one for dark meat and one for white meat). If it doesn't disintegrate, you might need to leave it in the oven for a bit longer. Now if your turkey was smaller than ours, don't burn that thing! Use the timing suggested on your wrapper for the size turkey you purchased. You can always cook it longer, but you can't un-burn it! LOL

11) Eat.

12) Take a nap. :-)

************************

Abbreviated Instructions

Upside Down Baked Turkey
We got this recipe from Todd's brother Myron. It makes the best turkey you've ever tasted! It won't be pretty, but it will be juicy, flavorful, and falls off the bone!

Ingredients
1stick butter or margarine
1 turkey (fully defrosted)
1 aluminum pan (strong!) with handles (this is important--turkeys are HEAVY)
2 cans of chicken broth
1 jar Creole Butter Cajun Injector (or whatever kind you like)

Preheat oven to 500 degrees

1) Remove netting and any plastic wrap. Take out everything inside the turkey.

2) Drain juices, rinse that sucker off, and then, if you want to, you can pat it dry with paper towels

3) Place turkey in your aluminum pan.

4) Stick the tip of the injector needle in the jar and suck up the juice. Then shove it into the turkey and inject it--slowly--in the spots it tells you to (the breast, thighs, legs, etc). A full injector into each breast and each thigh, half into the legs.

5) rub stick of butter or margarine all over the turkey. You won't use up the whole stick. When you're done, place what remains of the stick of butter inside the turkey. Yum.

6) Turn the turkey over so it is breast down. Pour two small cans of chicken broth into the pan with the turkey. Cover turkey with aluminum foil. Leave a little air room.

7) Place in oven (careful, it is heavy) for ONE hour

8) Go wash your sink, and every place that was touched by the turkey or juices, with hot, soapy water.

9) After an hour at 500 degrees, lower oven temperature 325 degrees for the remainder of the necessary time.

10) If you grasp the bone of the leg, you should be able to pull it out clean. This will be the most tender, moist turkey you've ever eaten. Let the turkey cool and get two large bowls. Using a CLEAN fork and your CLEAN fingers, begin removing the meat from the bird and placing it into the two bowls (one for dark meat and one for white meat). If it doesn't disintegrate, you might need to leave it in the oven for a bit longer.

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Cereal Balls

Ingredients
1 cup sugar
1 cup light corn syrup
2 cups creamy peanut butter
6 cups rice cereal (we use Cocoa Krispies)

Instructions
Before you begin, set up some wax paper on cookie sheets or large pieces of cardboard so it will be ready when you are. If you have a helper, he/she/they can do this while you cook.

Combine sugar and corn syrup. Cook and stir over medium heat until the sugar is dissolved. You know this has happened when the mixture goes from white to clear and the top is filled with bubbles. :-) Now stir in the peanut butter until it is melted. Remove from heat. Slowly add the cereal and mix well.

Once it is thoroughly mixed, you're ready to drop the cookies onto the wax paper. There are several methods to choose from. You can just use a big spoon and drop wads onto the wax paper. You can use your hands (careful, it's hot) and form into balls. You can use a melon maker or measuring cup if you have one in a rounded shape.

All that's left now if to cool and then eat!

Alternative:
If you don't want balls, you can make squares.

Instructions
Lightly grease a 13" x 9" or 9" square pan. Cook mixture as above. Pour mixture into pan and using a buttered spoon (rub some butter on bottom of spoon so it won't stick to mixture), press into the pan and allow to cool. Cut into squares and enjoy with an ice cold glass of milk.

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Sandie's Favorite Gingerbread Cookies
I don't know where I got this recipe.

Ingredients
1/2 cup margarine, softened
3/4 cup firmly packed dark or light brown sugar
1/4 cup molasses
2 eggs
3 1/4 cup all purpose flour
2 teaspoon ginger
1 1/2 teaspoon baking soda
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt

Instructions
Beat sugar and butter until well blended.
Add eggs and molasses.
Stir in remaining ingredients.
Cover and chill for 1 hour.
Roll dough on well-floured board to 1/8" thick. Cut into shapes.
Place on greased baking sheet.
Bake 10 minutes at 350 degrees.
Cool on rack.
Makes 24 5" cookies.

Icing

Ingredients
3/4 cup and 1 tablespoon confectioner’s sugar 10-X or 4-X
1 tablespoon milk
food coloring

Option: use vanilla flavored ready-made icing

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Gingerbread Cookies 2

Ingredients
½ cup sugar
½ cup shortening
½ cup dark molasses
¼ cup water
2 3/4 cups Gold Medal all purpose flour
¾ tsp salt
¾ tsp ground ginger
½ tsp baking soda
¼ tsp ground allspice

Instructions
Beat sugar, shortening, molasses and water in a large bowl with a wire whisk or spoon until well mixed. Stir in remaining ingredients. Cover and refrigerate dough about 1 hour.

Heat oven to 375.

Makes about 4 dozen cookies.

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Cake Mix cookies

These are wonderful, quick, inexpensive and delicious cookies. Just use your favorite cake mix or do several batches and make many different flavors.

Ingredients
1 box cake mix of your choice
2 eggs
1/2 cup vegetable oil

Instructions
Preheat your oven to 350 degrees F.
Pour a box of cake mix in a large bowl. add eggs and vegetable oil. Mix well until the batter shows no lumps. Using clean hands, roll a bit of dough between your palms and make a small ball. Place about 2 inches apart on an ungreased cookie sheet. (If you prefer you can drop a teaspoon of batter onto sheet). Bake for 8 to 10 minutes. Be sure to let them cool before serving with a cold glass of milk.

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Mona's Meatball Party Sauce

Instructions
Melt can of soup over low fire or in microwave. It is almost solid and will cause your sauce to be lumpy if you don’t melt it first. Then add all ingredients into crock pot.  Add cooked, defrosted meatballs.  Simmer until ready to eat.

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Granny's Shrimp Gumbo

Ingredients
1 to 2 tsp salt, depending on how much you like salt - I find it better to put less and have everyone add their own afterwards but you need to put some in while cooking
2 packs peeled shrimp (deveined, if desired), fresh or frozen, more or less depending on how many you want in each bite :-)
1/2 - 2/3 cup vegetable cooking oil (enough to just cover the bottom of your pot)
1 1/3 - 1 1/2 cups all-purpose flour (enough to give it a pasty, not watery look)
McKenzie’s seasoning blend (or any containing onion, celery, red and green pepper, parsley) 10 oz. bag
1 gallon water (I use Abita Springs but whatever your family likes is fine)
4 cups cooked rice (or enough for your family) (more if you don't want to cook more for tomorrow's leftovers)
1 VERY long spoon
large, tall Magnalite soup pot (big enough that when you put in a gallon of water it's just over half full - that way it won't splash on you as you're stirring - that's not a strict rule :-)  I just find it more convenient. You can use a smaller pot if you want)

Extra note: It’s great to have help – young ‘uns can go grab you a towel or find your apron, or get ingredients for you while you make your roux. My arm gets tired stirring after a while and it's really nice to have a big, strong man to help stir once you've put the shrimp in. :-)

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Baking a Ham for the kitchen challenged :-)

Ingredients
ham
1 cup water
aluminum foil
baking dish

Instructions

1) in small rectangular baking pan place aluminum foil in bottom of pan (enough to fill bottom and go all around the ham--if you are baking a whole ham vs. a half ham you will obviously need a pan in which your ham will fit)

2) remove ham from wrapping (there’s going to be some liquid in there so place it on a paper towel before opening)

3) place ham on aluminum foil in pan

Roast

Ingredients
rump roast (or sirloin or whatever kind you like)
Mrs. Dash seasoning
Pam non-stick cooking spray
round Magnalite roaster, with silver inside (not teflon)

Note: Cook rice to go with gravy

Instructions

1) lower top oven rack to next to lowest position

Pork Chops

Cooking Rice on the Stove (not in a rice cooker)
(with thanks to Water Maid--yes, that's the kind I use)

Ingredients
1 cup Water Maid rice
2 cups water
heavy saucepan
smidge of salt

Instructions
Bring 2 cups water to a boil in a 2 quart heavy saucepan. I pour in a bit of salt. You can add margarine if you want to. Stir in 1 cup rice. Cover. Reduce heat and simmer for 15 minutes for medium grain (Water Maid) or 20 minutes for long or extra long grain rice (Mahatma is XL). I test mine to see if it is still hard. If so, I leave it just a minute or two longer. Too long and you have mushy rice. Too short and it's hard, but oohh if you do it right, it will taste wonderful and it will also reheat well. Drain and rinse and it comes out fluffy and white. Notice that you won't lose some of your rice, as you sometimes do in a rice cooker. When I would put my rice cooker to soak and later drain the remaining rice, I have found as much as half a cup of rice still on the bottom. Maybe it's my rice cooker, but I've been quite pleased with the rice I've done on the stove.

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CHICKEN/SAUSAGE GUMBO for Crock Pot

One day I decided I wanted to make a gumbo. I live in Louisiana--near New Orleans--so not knowing how to make a gumbo is not something I really want to admit. I'm only telling you few people. :-)  Anyway, I've tried many times before and no one would eat the results, so I consulted my good friend and helper, Karen May. She told me this was the easiest gumbo I could make and I could not fail. She was right. They ate it right up. After calling her every time I wanted to make a new gumbo, I decided to write it all down so I could leave the poor woman alone! Here's the recipe. The writing is mine so don't blame Karen if you don't like it! I never use a recipe (or pattern) as is. I have adapted it to our own craziness. Enjoy!

Ingredients
Zatarain’s gumbo base (without rice)
whole chicken
smoked sausage (not hot)
chopped vegetables (Karen uses Dixana. I used pre-chopped frozen celery and bell peppers. You could also add onion if you like onion.)
Campbell's Cream of Chicken soup (optional)
filé seasoning (optional)

Note: If you like a spicier gumbo, use hot sausage and add a bit of pepper and/or hot sauce.

Instructions (2 day method)
If frozen, first defrost chicken in fridge.

Day 1: Wash the chicken well with clean water--no soap :-) . Take all the stuff inside of it out and throw it away. It's got to be good and defrosted so you can stick your hand in there. Put chicken in crock pot. Add about 6 cups of water. Cover and cook all day or until chicken falls off bone. In MY crock pot, I put it on high for about 6 hours). Turn off crock pot. Remove chicken from crock pot. (You might need a large spoon or spatula to get it out.) Put broth aside to cool. Remove skin and bones from chicken. Chop chicken meat into smaller pieces. Refrigerate.

Day 2: Cut up sausage. Skim fat off the cooled broth. Throw away fat. Put broth in crock pot and heat just a few minutes to liquefy it.  Add Zatarain’s gumbo base and stir well, getting rid of any clumps. Add chopped up chicken and sausage. Add chopped vegetables. Add the Cream of Chicken soup for a creamier broth. Stir until dissolved.

Cover crock pot and cook for 4-5 hours.

Cook rice as needed. (Figure about 1/2-1 cup per person depending on how hungry you are--remember to eat slowly so you don't blow up when your stomach realizes how full it is.) Serve with filé seasoning if desired.

Note: The reason for taking two days to make this is so that the cooled fat will rise to the top of your dish so you can skim it off, thus making a healthier meal.

Instructions (same day method)
Use about 8 clean, skinless, boneless chicken breasts instead of a whole chicken. It takes less time to cook. Place the CHICKEN breasts in the crock pot. Cover with about 6 cups water. Set on high for 4 hours, then test it with a fork. If it is easy to pierce with a fork, you can move on. Remove the chicken from the crock pot. You will probably need a large spoon with holes to do this. Carefully, strain the remaining water using a small-holed strainer. Remember the crock pot is still on and the porcelain base is HOT. Be careful.

Take the water you just strained, and put it back into the crock pot. Add the Zatarain's gumbo base to the water and stir well, getting rid of any clumps in the base. Add your vegetables -- I use frozen, pre-cut celery and bell peppers. Add Campbell's Cream of Chicken soup. Stir well.

Cut chicken into small pieces. It should just about fall apart. Return pieces to crock pot. Stir well.

All of this should take just a few minutes. Cook for about 2 hours on high. After this, it is probably ready to eat. You may put it on low for about another hour and then on warm until there is someone ready to eat it. :-)

Don't forget to cook the rice!

Add filé seasoning, hot sauce and/or pepper as desired.

CHICKEN SOUP for crock pot

Okay, I cheated. This is just Day 1 from the two day gumbo above. :-) After you've chopped up the chicken, just stick it back in the broth, add any seasonings or vegetables you like and voila! yummy soup. The same day method will not give you the good chicken broth that the two day will. If you want to use that broth, I'd add a few chicken bouillon cubes or perhaps the cream of chicken soup. I haven't done this, however, so if you try it, let me know how it comes out. *wink*

If you want a soup with less fatty products, just keep the broth and chicken separate, refrigerate, and once the fat has come up to the top just skim it off. Then you can place the chicken back in the broth, warm and eat. Add cooked noodles or vegetables if you want a little variety.

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Dad's Great Peanut Butter Fudge
The search for the greatest peanut butter fudge has been a long road. The taste tests put a strain :-) on father and daughter and anyone else they could get to try it. Hee Hee. Finally, success was declared and this is the result of their efforts. This simple, but delicious recipe makes a soft, creamy peanut butter fudge in less than half an hour (plus setting time, of course).

Ingredients
3/4 cup (1 ½ stick) margarine or butter
3 cups sugar
1 can (5 ozs.) evaporated milk (2/3 cup)
1/2  pkg. (about 6 ozs.) Hershey semi-sweet chocolate chips
1/2 pkg. (about 5 ozs.) Reese’s peanut butter chips
1 - 7 oz. jar marshmallow jet-puff creme
1 tsp. vanilla

Instructions
Lightly grease 13" x 9" or 9" square pan. Mix margarine, sugar and milk in a heavy, 2 ½ to 3 qt. Saucepan. Bring to full, rolling boil under medium heat, stirring constantly. Continue boiling for 5 minutes on med. Heat, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chips until melted. Add remaining ingredients. Mix well. Pour into the prepared pan. Cool at room temperature. Cut into squares.

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Ham Jambalaya
I can't really remember the origins of this jambalaya recipe. It may be a variation of something my husband's mother used to make. Anyway, he likes it. :-)

Ingredients
1 thick slice pre-cooked ham
2 cups rice
pinch of pepper
2 1/4  cups water
16 ozs. tomato sauce
1/2  tsp. onion powder

TURKEY or GROUND BEEF CHILI
Not long after I was married, someone at my hubby's workplace brought this fabulous chili to work for a party. Now I don't eat chili so I took his word for how delicious it was. I got the recipe and then proceeded to change it of course. DH was on a diet at the time for lowering his triglycerides/cholesterol sort of thing, so I changed the ground beef to turkey, which worked out pretty well. Then I couldn't find this or that ingredient easily so I substituted and before you know it, I'd come up with something which did not come close to the original recipe. Here's my version and it has served us well through the years. It's easy to make, tastes great, and freezes great! It's one of my daughter's favorites. By the way, you can easily use ground beef instead of the turkey. Just be sure to drain the fat before adding other ingredients as ground beef is fattier than turkey.

Ingredients

Kate's Vegetable Soup
This was inspired by a recipe from our good friend Rita. You can add chicken (cut into cubes) if you want meat in your soup.

Ingredients
2 lg cans carrots
2 lg cans corn
2 lg cans cut snap beans (green beans)
1 can lima beans
3 bell peppers, various colors
2 stalks celery
2 tsp onion powder (to taste)
1 tsp red pepper (to taste)
Parsley flakes to taste
1 tsp salt
2 bay leaves
34 oz tomato sauce
4 bouillon cubes
spring water 

Instructions
Chop fresh vegetables into bite size pieces. Place fresh vegetables and canned vegetables into large soup pot. Cover with water. It will cook down. You may add water if desired. Use more water for a thinner soup, less water for a thicker soup. Melt bouillon cubes in 1 cup water. Add resulting chicken broth to pot along with tomato sauce and seasonings (salt, onion powder, red pepper, parsley flakes, bay leaves). Bring to a rolling boil and boil until vegetables are tender or you're too hungry to wait any longer.
 

Karen's Meatballs

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This page was last revised November 16, 2008

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This web site was created March 15, 1997.