Deep Fried Cucumbers

Only my people can take a healthy veggie and do their best to make it as unhealthy as possible. But this is awesome, and it's a way to get my kid to eat his veggies. My mom used to make them, and I love them too. I also like fried pickles (which is really the same thing!)


4 cucumbers, peeled and thinly sliced
salt and pepper
2 eggs, well beaten
1 cup fine dry bread crumbs
1/4 cup bacon drippings


Season cucumbers with salt and pepper. Dip slices first in egg and then in bread crumbs. Fry in hot bacon drippings. Brown on both sides, drain, and serve hot.
6 to 8 servings.

Scrapple

I love this recipe. It's fantastic for breakfast on a lazy Sunday morning.

2 cups pork, cooked and shredded or diced finely
3 quarts of broth from cooked meat
1/2 teaspoon salt
Freshly ground pepper
4 cups cornmeal

Boil pork in 4 quarts water; drain. If you're going to use the broth, don't forget to drain it into a bowl instead of throwing it away.

Chop meat. Bring reserved broth to a boil and add seasonings. Stir cornmeal into boiling mixture along with the meat. Cook slowly in a heavy pot for 30 minutes, stirring frequently. Pour into loaf pans and chill. When cold, slice 1/4-inch slices and fry in hot fat until quite brown and crisp (most scrapple is not crisp enough).

Serve with maple syrup. Some serve it with ketchup or tomato sauce, but I like it best with real maple syrup.

Spicy Onion Jam

I have an unnatural love for sandwiches with aged cheddar cheese and my homemade onion relish. This goes great as a chutney in a cheese sandwich, or makes a nice addition to a pickle and cheese tray. It also makes a fantastic barbecue glaze for chicken.

Spicy Onion Jam

2 huge vidalia onions chopped (about 5 cups)
1 1/4 cup golden sugar
2 tablespoons brown mustard seeds
1 teaspoon celery seeds
1 teaspoon cumin seeds
1 1/2 teaspoons red pepper flakes
1 1/2 cups vinegar
1 cup water
1/4 cup tomato paste
1 1/2 tablespoons cornstarch dissolved in 1/2 cup cold water

Place onions in a large saucepan and saute over medium heat for 5- 10 minutes, stirring frequently until onions begin to soften and sweat. Add remaining ingredients, except cornstarch/water mixture, and bring to a simmer. Simmer for 10 - 15 minutes or until flavours are well blended and onions are fairly soft, but retain some crunch. Stir through cornstarch mixture and cook a couple of minutes more. Pour into clean hot jars. Loosely apply lids and set aside to cool. When cool, tighten lids and refrigerate. Jam should keep in the fridge for 4 to 6 weeks. Makes 5 jars.

Creole Chicken Gumbo

Ingredients:

1 large chicken-cut up
4 tablespoons cooking oil
1 large onion-chopped
2 quarts chicken stock-heated
2 tablespoons parsley-chopped
2 tablespoons green onions-chopped
1 teaspoon chopped thyme-if fresh or 1/2 teaspoon if dry
1 clove garlic-minced
3 bay leaves 1 pound smoke sausage (or andouille)
1 pint oysters
1 tablespoon filé cayenne pepper to taste
salt and pepper to taste
thyme

Instructions: Use a heavy pot (iron if possible), and brown the chicken slowly in oil. Remove the chicken. Sauté the onions until soft. Return the chicken and any juice that has drained off to the pot with onions. Cover and cook on low heat for about 10 minutes, stirring occasionally to prevent burning. Add the heated stock, parsley, green onions, garlic, and bay leaves. Season generously with thyme. Add salt and pepper to taste. Cook over low heat until chicken is tender. Add precooked sausage and cook for 10 minutes. Add oysters and oysters' water and cook for 10 minutes more. Remove from heat and immediately add filé powder, stirring while adding. Serve in large bowls, pouring it over steamed rice.

I got this recipe from my cousin in Louisianna. She makes a mean batch of it!

TC's Smoky BBQ Beans

These were so yummy, this huge batch disappeared in a matter of minutes. It serves a lot - close to 10 or 12 as a generous side dish...

TC's Smoky BBQ Beans

1.5 pounds dried white haricot beans
1 medium onion, chopped
1/2 cup italian parsley, finely chopped
1 small red bell pepper, chopped
4 cloves garlic, minced
28 oz can diced stewed tomatoes
5.5 oz tin tomato paste
1/2 cup dark brown sugar
1/2 cup maple syrup
dark soy sauce to taste
1 teaspoon dried hot chilli flakes
1 Tablespoon ground cumin
2 tablespoons hot English mustard
3 tablespoons Worcestershire sauce
1 teaspoon ground cloves
2 bay leaves
1 teaspoon dried thyme
chopped smoked / barbecued meat
4 cups chicken stock

Soak the beans overnight in plenty of cool water. Drain and rinse.

Chuck it all in a big ole pot (at least 8 quarts!), bring it to the boil and let it simmer for 7 to 9 hours. Check on it periodically. If it looks like the liquid is getting thick, add an extra few cups of water. You'll probably have to do this a few times during the cooking process.

Towards the end, dice the meat quite small and throw it into the pot.

Mama's Roast Lamb

(Stuffed Lamb Roast)


It's a family tradition that my mom always makes roast lamb for Easter supper. I made it for the first time last year. My sister will be doing it this year, but last weekend I decided that I wanted lamb, and I ran across this recipe. It turned out awesome! It's kind of Greek but I bet you won't find it in Tarpon Springs anywhere. The pics aren't mine, but I'm posting them here because sometimes it's nice to see what you're going to be doing.

I'm sorry that I haven't posted sooner. I realize that some of you may be sick of waiting around for the next recipe, and I'll try to step it up. I moved, and the packing and moving really took up more time than I thought they would. Do me a favor and post some of your own recipes, and I'll put them here, too!

You'll need:

Feta cheese to taste
1 pkg. thawed, chopped spinach
Fresh pepper to taste
Fresh garlic to taste
3/4 C. bread crumbs
1-2 eggs to get it to a good consistency

Spread it on top of a boned leg of lamb, butterflied. Roll it up and tie with twine and rub the outside all over with a mix of minced fresh rosemary (1 Tbl), olive oil (1/3 cup) and salt (1 tsp).

Roast it in the oven at 450F for 30 minutes plus 400F for 30 minutes or until done all the way through. To make au jus: deglaze the roasting pan with red wine and add another sprig of rosemary and add some sauteed garlic.

The outside (as you can see) got all nice and crispy and the inside was lovely rare-ish with a flavourful stuffing that stood up to the strong taste of lamb.

Strawberry Festival Time!

OK, it's time for the Florida Strawberry Fest! Here's a recipe from their 1989 Award Winning Recipes Collection:

Strawberry Frosted Sugar Cookies

1 C butter
1 C sugar
2 eggs
1/2 C sour cream
1 t vanilla
1 t baking powder
1 t soda
4 1/3 C flour

Cream butter, sugar, sour cream, vanilla and eggs. Add dry ingredients. Refrigerate overnight. Roll 1/4 inch thick on cookie sheet. Bake till done. Cool, frost.

Frosting

1 box powdered sugar, 2 sticks butter, 1/4 C whipping cream, 1/2 t vanilla, crushed fresh strawberries to taste.