Pineapple Casserole Pie (Lillian Prather)
2 cans chunk pineapple, drained well
1 c. sugar
5 T. flour
1 1/2 c. shredded cheese
1 sleeve crushed Ritz crackers
1 stick melted butter
Spray casserole dish with cooking spray and pour in
pineapple chunks. Mix flour and sugar and sprinkle
over pineapple. Sprinkle cheese over sugar mixture;
sprinkle crushed crackers on top of pineapple mixture;
pour melted butter on top of crackers. Bake at
3500 for 30 minutes. Serve warm.
Thursday, March 8, 2012
Apple Butter/Doris Shears Auburn Extension Service
16 cups cooked apple pulp
8 cups sugar
1 cup vinegar
4 teaspoons cinnamon
Making the PULP:
Cook till tender:
4 dozen medium apples, quartered (about 12 pounds)
2 cups apple juice
2 cups water
Cool. Press through a sieve or food mill.
Making the APPLE BUTTER:
Measure 16 cups pulp into a large, heavy, thick-bottom
pot. Add sugar, vinegar and cinnamon. Cook mixture until
thick enough to round up in a spoon. As pulp thickens, stir
frequently to prevent sticking. (I cook on medium to low
temperature for 2 to 3 hours until the mixture looks glossy.)
Just before pouring into jars, stir apple butter thoroughly to
make sure the texture is consistent throughout. Pour into
hot, sterilized jars, leaving ¼ inch head space. Adjust caps.
Process pints for 10 minutes in boiling water. *Makes 18–
20 pints...may be halved to make lesser amount.*
8 cups sugar
1 cup vinegar
4 teaspoons cinnamon
Making the PULP:
Cook till tender:
4 dozen medium apples, quartered (about 12 pounds)
2 cups apple juice
2 cups water
Cool. Press through a sieve or food mill.
Making the APPLE BUTTER:
Measure 16 cups pulp into a large, heavy, thick-bottom
pot. Add sugar, vinegar and cinnamon. Cook mixture until
thick enough to round up in a spoon. As pulp thickens, stir
frequently to prevent sticking. (I cook on medium to low
temperature for 2 to 3 hours until the mixture looks glossy.)
Just before pouring into jars, stir apple butter thoroughly to
make sure the texture is consistent throughout. Pour into
hot, sterilized jars, leaving ¼ inch head space. Adjust caps.
Process pints for 10 minutes in boiling water. *Makes 18–
20 pints...may be halved to make lesser amount.*
Tuesday, March 6, 2012
Amaretto Chocolate Fondue from Paula Deen
Ingredients
3/4 cup heavy whipping cream
1 pound semisweet chocolate, chopped
1/4 cup amaretto liqueur
Dippers: Biscotti, strawberries, pineapple chunks, bananas
Directions
In a heavy saucepan, bring whipping cream to a boil. Remove from heat, then add the chocolate, stirring until smooth. Stir in liqueur. Spoon into a fondue pot; keep warm over low heat. Serve with desired dippers.
3/4 cup heavy whipping cream
1 pound semisweet chocolate, chopped
1/4 cup amaretto liqueur
Dippers: Biscotti, strawberries, pineapple chunks, bananas
Directions
In a heavy saucepan, bring whipping cream to a boil. Remove from heat, then add the chocolate, stirring until smooth. Stir in liqueur. Spoon into a fondue pot; keep warm over low heat. Serve with desired dippers.
Feta Stuffed Shrimp by Paula Deen
Ingredients
Nonstick cooking spray
1 pound fresh shrimp (about 16), unpeeled
1/2 cup panko (Japanese breadcrumbs)
1/4 cup crumbled feta
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped roasted red pepper
1 tablespoon fresh lemon juice
1 teaspoon minced garlic
1/2 teaspoon lemon zest
1 large egg yolk, beaten
7 tablespoons butter, melted
1/3 cup dry white wine
Directions
Preheat the oven to 350 degrees F. Lightly spray a shallow baking dish with cooking spray.
Peel the shrimp, leaving the tails intact. With a sharp knife, carefully slice the spine of each shrimp from head to tail, cutting almost all the way through the shrimp. Remove the dark vein, and rinse the shrimp. With your fingers, carefully spread apart the shrimp and flatten the halves on a flat surface.
In a small bowl, combine the panko, feta, parsley, roasted red pepper, lemon juice, garlic, lemon zest, egg yolk and 4 tablespoons melted butter; stir well. Spoon about 1 tablespoon of the panko mixture onto each butterflied shrimp, mounding it if necessary. Place the stuffed shrimp in the prepared dish.
Pour the wine and the remaining 3 tablespoons melted butter around the shrimp in the baking dish. Bake until the shrimp are pink and firm. Transfer the shrimp to serving plates and drizzle with the pan juices
Nonstick cooking spray
1 pound fresh shrimp (about 16), unpeeled
1/2 cup panko (Japanese breadcrumbs)
1/4 cup crumbled feta
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped roasted red pepper
1 tablespoon fresh lemon juice
1 teaspoon minced garlic
1/2 teaspoon lemon zest
1 large egg yolk, beaten
7 tablespoons butter, melted
1/3 cup dry white wine
Directions
Preheat the oven to 350 degrees F. Lightly spray a shallow baking dish with cooking spray.
Peel the shrimp, leaving the tails intact. With a sharp knife, carefully slice the spine of each shrimp from head to tail, cutting almost all the way through the shrimp. Remove the dark vein, and rinse the shrimp. With your fingers, carefully spread apart the shrimp and flatten the halves on a flat surface.
In a small bowl, combine the panko, feta, parsley, roasted red pepper, lemon juice, garlic, lemon zest, egg yolk and 4 tablespoons melted butter; stir well. Spoon about 1 tablespoon of the panko mixture onto each butterflied shrimp, mounding it if necessary. Place the stuffed shrimp in the prepared dish.
Pour the wine and the remaining 3 tablespoons melted butter around the shrimp in the baking dish. Bake until the shrimp are pink and firm. Transfer the shrimp to serving plates and drizzle with the pan juices
Monday, February 13, 2012
Nutella Biscuits
2 cups flour
2 tsp Baking Powder
1 tsp salt
3 tsp room temperature butter
4 Tbsp Nuotella
3/4 cup milk
Start by combining all dry ingredients.
Add butter and nutella and blend
Add milk
Mix and place dough on a floured board and knead several times.
Pat to 1 inch thickness and cut with bisuit cutter.
Bake in preheated oven at 450 degrees for 15 minutes
2 tsp Baking Powder
1 tsp salt
3 tsp room temperature butter
4 Tbsp Nuotella
3/4 cup milk
Start by combining all dry ingredients.
Add butter and nutella and blend
Add milk
Mix and place dough on a floured board and knead several times.
Pat to 1 inch thickness and cut with bisuit cutter.
Bake in preheated oven at 450 degrees for 15 minutes
Creamy Grits
Ingredients:
•1 cup heavy cream
•1 can (1 2/3 cups) chicken broth
•1 cup water
•4 tablespoons butter
•1/4 teaspoon salt
•1/8 to 1/4 teaspoon pepper
•1 cup quick grits
Preparation:
Bring heavy cream, chicken broth, and water to a boil in a medium saucepan. Add butter, salt, and pepper. Slowly whisk in grits and reduce heat. Cook 15 to 20 minutes over low heat, stirring frequently. Serve in place of rice with shrimp, pork tenderloin medallions, lamb chops, or other meat or poultry.
Serves 4 to 6.
Note: Great served with New Orleans style BBQ shrimp
•1 cup heavy cream
•1 can (1 2/3 cups) chicken broth
•1 cup water
•4 tablespoons butter
•1/4 teaspoon salt
•1/8 to 1/4 teaspoon pepper
•1 cup quick grits
Preparation:
Bring heavy cream, chicken broth, and water to a boil in a medium saucepan. Add butter, salt, and pepper. Slowly whisk in grits and reduce heat. Cook 15 to 20 minutes over low heat, stirring frequently. Serve in place of rice with shrimp, pork tenderloin medallions, lamb chops, or other meat or poultry.
Serves 4 to 6.
Note: Great served with New Orleans style BBQ shrimp
New Orleans style BBQ Shrimp
16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
Yield: 4 appetizers or 2 entrees
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
Yield: 4 appetizers or 2 entrees
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