Recipes

Captain Morgan Mushroom Soup This recipe makes about two gallons. (May cut recipe in half) 8 Tbls Butter 4 Cups diced Onion 4 quarts Sliced Mushrooms 10 oz. Captain Morgan Spiced Rum 1 quart heavy whipping crème 1 quart water 1 quart milk 1/2 cup chicken base 1/2 tsp ground nutmeg 1/2 tsp thyme 1/2 tsp ground ginger 1 tsp black pepper 1 tsp Cajun seasoning 1 cup butter, melted 1 - 1 1/2 cup flour 10 more ounces Captain Morgan Rum In a large, heavy soup kettle melt butter. Add onions and caramelize. Add mushrooms and caramelize mushrooms. Deglaze kettle with 10 oz rum. Add cream, water, milk, chicken base, and seasonings. Bring to a simmer. Mix melted butter and flour to form a soft paste. Add small amount to soup kettle and whisk in until soup is thickened. Add extra 10 oz rum, stir and serve.	Wild Rice & Cranberry Stuffing 3/4 cup wild rice 3/4 teaspoon salt 3 cups water 1/2 cup butter 1/3 cup chopped onion 1/3 cup chopped celery 4 cups dry bread crumbs 1/2 cup dried cranberries 2 tablespoons chopped parsley 1 teaspoon grated orange peel 1 tablespoon chicken base 1/8 teaspoon pepper 1 1/2 cups chicken stock In a small sauce pan place wild rice, water and salt. Cook for 50 minutes, drain and rinse. In a large skillet melt butter and sauted onions and celery until tender. Combine all other ingredients and spoon mixture into 7 x 11" buttered casserole. Bake in a preheated 350 degrees oven for 1 hour. This stuff is delicious with turkey and pork
Cranberry Cassis 3 cups cranberries, crushed 3 cups sugar 2 bottles dry white wine Stir until sugar is dissolved. Seal in a glass jar. Refrigerate for at least 3 weeks before serving. Before dinner or as a cooler serve in a tall glass with ice and club soda. After dinner serve straight on the rocks with a twist of lemon.	Apple Pie Shot 1 gallon apple juice 1/2 gallon apple cider 3 cinnamon sticks 1 1/2 cups brown sugar Pour all ingredients into a large pot. Bring to a boil and refrigerate. When cold add ever clear. Use your own discretion as to how much everclear to add.
Keoke Coffee In a warm 10 oz coffee cup add 1 oz Brandy 1 oz Kahlua 6 oz strong coffee Stir and top with whipped cream	Italian Coffee In a heat resistant stemmed glass add.. 1 1/2 oz Amaretto 6 oz strong coffee 2 Tbls. cinnamon Ice Cream
The French Kiss In a warm 10 oz mug add.. 1 oz Kahlua 1 oz Amaretto 6 oz hot chocolate Top with whipped cream and a cherry.	Baked Spaghetti 1 package (16 ounce ) spaghetti 1 pound ground beef 1 medium onion, chopped 1 jar (26 ounces) meatless spaghetti sauce 1/2 tsp seasoned salt 2 eggs 1/3 cup parmesan cheese 5 tbls. butter, melted 2 cups (16 ounces) small curd cottage cheese 4 cups (16 ounces) shredded mozzarella cheese Cook spaghetti according to package instructions. Meanwhile, in a large skillet, cook beef and onion until brown, drain. Stir in spaghetti sauce and seasoning salt, set aside. In a large bowl whisk the eggs, parmesan cheese and butter. Drain spaghetti, add to egg mixture and toss. Place half of spaghetti mixture in a 9 inch x 13 inch greased pan. Top with half the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 for 40 minutes. Uncover and bake 20 minutes longer. Serve
Try this for a St. Patrick’s Day treat. It’s so easy and so delicious. Submerge in water & simmer: 1 corned beef brisket (4 lbs) Whisk together: 1/4 cup ketchup 1/4 cup whiskey 1/4 cup apple cider vinegar 2 Tbls. brown sugar 2 Tbls. soy sauce 1 tsp. dry mustard 1/2 tsp. ground ginger 1/4 tsp. red pepper flakes Submerge corned beef, fat side up, in water in a large pot. Cover and simmer over low heat until tender, about 3 hours. Preheat oven to 450, line a baking sheet with foil. Place corned beef on baking sheet. Remove fat and discard. In a sauce pan whisk together all glaze ingredients. Boil over high heat for 3 minutes. Spoon glaze over beef and roast for 90 minutes. Let beef rest for 15 minutes and slice against the grain.	-Irish Soda Bread- 2 cups all purpose flour 5 Tbls. sugar, divided 1 1/2 tsp. baking powder 1 tsp salt 3/4 tsp. baking soda 3 Tbls butter, chilled, cut into cubes 1 cup butter milk 3/4 cup raisins 1 Tbls melted butter Preheat oven to 375. Spray 8 inch cake pan with nonstick spray. Combine flour, 4 Tbls sugar, baking powder, salt and baking soda in a large bowl and whisk. Add butter and work with finger tips until coarse meal forms. Make a well in center of flour. Add butter milk to flour mixture and blend. Add raisins. Shape dough into ball. Transfer to cake pan and flatten out (dough will not come to edge of pan). Brush dough with butter and sprinkle with remaining sugar. Bake for 40 minutes. Cool and serve.
Ramen Noodle Salad 1 medium sized head cabbage, finely chopped 4 green onions, chopped 4 cups diced, cooked chicken 1 cup oil 4 tablespoons sugar 6 tablespoons rice vinegar 2 teaspoons salt 1 teaspoon pepper 2 packages chicken flavored ramen noodles uncooked, crumbled 4 tablespoons sesame seeds 4 tablespoons toasted sliced almonds Mix cabbage, onions and chicken; refrigerate overnight. Combine oil, sugar, rice vinegar, salt, pepper and noodle seasoning. Stir well and add to salad. Toss w/ noodles. Before serving, garnish w/ sesame seeds and nuts. Serves 8	-Gar’s Key Lime Cake- juice of one lime (large) orange juice, about 6 to 7 oz 6 drops lemon extract 6 drops green food coloring 1/3 cup oil 3 eggs 1 Pillsbury, moist supreme, classic white cake mix In a cup measure add lime juice, fill to 1 cup with orange juice. Pour into mixer. Add extract, food coloring, oil & eggs, mix. Add cake mix and follow package instructions for mixing and baking in a 9x13 inch pan. Cool. Glaze 1/4 cup fresh lime juice 1/2 cup powdered sugar Combine lime juice and sugar. Mix until smooth. Poke holes in top of cake using a fork. Brush lime glaze over top of cake. Frost cake with whipped cream. Garnish cake with lime zest. Chill until ready to serve.
Asparagus with Raspberry Sorbet Vinaigrette (1 lbs.) Steam asparagus with a little salt-chill -Raspberry Sorbet Vinaigrette- 1 oz. container of frozen raspberries (with sugar) 2 Tbls. chopped shallots 1/2 cup red wine vinegar 2 Tbls. cranberry mustard 1/4 cup salad oil 1/4 cup grape seed oil salt and pepper to taste In a food processor add raspberries, shallots, vinegar and mustard. Pulse until you have reached a puree. Slowly add oils to emulsify. Season with salt and pepper. Serve immediately over chilled asparagus.	-Asparagus with Walnut Vinaigrette- (1 lbs. ) Steam asparagus with a little salt Season with more salt and fresh ground pepper -Vinaigrette- 1 Tbls. chopped shallots 1 Tbls. chopped fresh parsley 1 Tbls. dijon mustard 4 Tbls. white wine vinegar 4 Tbls. salad oil 2 Tbls. walnut oil salt and pepper to taste 1/2 cup toasted walnut pieces. Whisk together shallots, parsley, mustard and vinegar. Slowly whisk in oils. Season with salt and pepper. Stir in walnuts. Let rest for 10 minutes. Pour over hot asparagus. Serve.
This is a great potluck item or serve this during the “Big game” with tortilla chips. -Texas Caviar- 1 tsp. salt 1/2 tsp. pepper 3/4 cup Cider vinegar 1 cup sugar 1/4 cup oil 1 jar chopped pimento 1 small onion, finely chopped 1 cup green pepper, finely chopped 1 cup celery, finely chopped 1-2 jalapenos, finely chopped Bring all ingredients to a boil and pour over… 1 small can pinto bean, drained 1 small can black eyed peas, drained 2 small cans white corn, drained 3 Tbls. Chopped cilantro Mix and refrigerate over night. Serve with warm tortilla chips, bagel crisps or toasted pita triangles.	Bar-B-Qued Onions 6 sweet onions (vidalia, walla walla, etc.) 5 Tbls butter, divided 1 cup chopped fresh mushrooms 6 slices of bacon, cut into 1/4" slivers Barbeque sauce, 1/4 to 1/2 cup Salt and pepper 1-15.5oz can black-eyed peas, drained 1 cup shredded cheese Aluminum foil Peel onions. Cut top off onion and hallow out a cavity using a knife and spoon. Be careful not to carve too deep exposing a hole in bottom, or filling will leak out when grilling. Finely chop and reserve onion cores. Tightly roll up strips or foil and form into 2" rings. Place each onion into ring, cavity side up. In a saute pan add 1 Tbls. butter and bacon, cook until almost done. Add mushrooms and reserved onions, cook 5 minutes. Remove any extra grease. Add B-B-Q sauce, black-eyed pease and season. Fill onions and mixture. Top each onion with pat of butter. Grill 45 minutes. Top with cheese.