Recipe Source: Dave Lieberman, from the June 2007 issue of Bon Appetit
8 ounces fresh Bing cherries, pitted
1/3 cup black cherry preserves or other cherry preserves
1/3 cup ruby Port or cherry juice
1 1/4 cups chilled heavy whipping cream, divided
1/8 teaspoon (generous) ground cinnamon
4 ounces bittersweet or semisweet chocolate, chopped
Combine cherries, cherry preserves, and Port in heavy small saucepan. Bring to boil over high heat. Reduce heat to medium and boil until juices thicken to syrup consistency, stirring frequently, about 10 minutes. Remove from heat. Transfer to small bowl and chill until cold, about 3 hours. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.
Combine 1/4 cup cream and cinnamon in small saucepan; bring to boil. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer chocolate mixture to large bowl. Using electric mixer, beat remaining 1 cup cream in medium bowl until soft peaks form. Fold 1/4 of whipped cream into lukewarm chocolate mixture. Fold remaining whipped cream into chocolate mixture in 3 additions just until incorporated. Divide mousse among 4 glasses or bowls. Chill until set, about 4 hours. DO AHEAD. Can be made 1 day ahead. Cover; keep chilled.
Spoon cherries with syrup atop mousse and serve.
Recipe Source: Modified recipe from The Sweet Potato Queens’ Big-Ass Cookbook and Financial Planner, by Jill Conner Browne, with tips from Marie in Ocala, FL
1 pound bacon (cut into half or quarter slices if preferred)
3 pounds brown sugar
1 tablespoon chili powder
1 cup chopped pecans (chopped VERY fine, or they won’t stick to the bacon!)
Preheat oven to 350 F. Roll each slice in a mixture of sugar, chili powder and pecans. Lay each slice in a broiler pan, lined with heavy duty foil and bake for 30 minutes. Bacon will be limp when done, and will stiffen with cooling.
If you’re feeling really adventurous marinade the bacon in Guinness for about an hour prior to preparation. Or, add some cayenne pepper to spice things up!
Recipe Source: Patty Silva
1 (3 ounce) package lemon flavored gelatin
3/4 cup boiling water
1 (18.25 ounce) package lemon cake mix
3/4 cup vegetable oil
1 (6 ounce) can frozen lemonade concentrate, thawed
3/4 cup white sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
Dissolve lemon gelatin the boiling water. Set aside.
Combine cake mix, vegetable oil, and eggs. Mix well and add gelatin mixture then beat for 5 minutes. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 1 hour. While cake is still warm and in the pan, puncture cake with the tines of a fork. Then pour lemonade glaze over cake. Let cake cool completely before removing from pan.
Lemonade Glaze Directions:
Combine the thawed frozen lemonade with the white sugar and mix thoroughly.
Recipe Source: aol.com
1 (12 fluid ounce) can frozen lemonade concentrate, thawed
4 1/2 cups water
1 (10 ounce) package frozen strawberries, partially thawed
In a large pitcher, mix together lemonade concentrate and water. Stir in strawberries.
Recipe Source: My18andonly / myrecipe.org
1 small bag of egg noodles, any size or shape
1-2 sticks of butter or margarine
Fill a pot with enough water to cook as many noodles as you are making. Set on the stove on high heat. Add to the water oregano, salt, and garlic salt to taste. DO NOT pour any in- sprinkle it in, otherwise your noodles will be VERY strong and spicy!
When water has come to a boil, add the noodles. DO NOT let them sit, or they may cook onto the bottom of the pan- keep watch and occasionally try one to see if it’s cooked yet. When the noodles are cooked, take them off the heat and strain out the water.
After the remainder of the water is gone, add the butter or margarine to the noodles and stir until completely melted. If needed, add more- it should look like an actual sauce on the noodles. Add a somewhat generous amount of garlic salt- you want it to taste strongly of garlic, NOT of salt! Adjust to your taste. Sprinkle with oregano and serve.
Recipe Source: Donna Walters, allrecipes.com
1 (9 inch) deep dish pie crust
4 large tomatoes, peeled and sliced
1/2 cup chopped fresh basil
3 green onions, thinly sliced
1/2 pound bacon – cooked, drained, and chopped
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
2 cups shredded Cheddar cheese
1/4 cup mayonnaise
Preheat oven to 375 degrees F (190 degrees C).
In alternating layers, fill pastry shell with tomatoes, basil, scallions, bacon, garlic powder, oregano, and red pepper. In a small bowl, mix cheese with mayonnaise. Spread mixture over top of pie. Cover loosely with aluminum foil.
Bake in preheated oven for 30 minutes. Remove foil from top of pie and bake an additional 30 minutes. Serve warm or cold.
Makes 6 servings.
Recipe Source: From the Cookbook, “Cajun Clark’s One Inch from the Top”
Like most recipes, the amount of ingredients you need is in direct proportion to the number and size servings you want to wind up with, including any leftovers. This once again being the case, you can estimate how far the following amounts will go. But, do yourself a favor and cook the entire package at one time; you can then make a larger salad or have what you don’t use for another meal the next day. Makes sense to da ol’ mon Caj, especially if you’re cookin’ One Inch From the Top.
2 boneless chicken breasts, seasoned to your liking, cooked–broiled, fried, grilled, you name it; it’s your decision–and sliced in 1 inch chunks.
1 can black beans, drained and rinsed
1 can whole kernel corn, drained
1/2 head iceberg lettuce, chopped
1/3 cup finely chopped red onion
1 medium to large tomato, chopped
1/2 bottle Catalina dressing
Tabasco: brand Pepper Sauce
Mix chicken, beans, corn, lettuce, onion and tomato together. Add Catalina dressing and hot sauce to taste. Serve over Tortilla chips. Can’t get much easier than this, no way.