Saturday, January 17, 2009
The bone came out today and became a great Ham Stew.
All of this was chopped, diced or sliced as deemed appropriate. All thrown in the pot at an appropriate time for all to cook and flavors to blend together.
It will set in fridge tonight and be great stew for tomorrow and next week.
Great on these cold days
Friday, January 9, 2009
Willy is usually into lots of BBQ or fried food. However, Willy ran into this recipe for Vidalia onions that are excellent and kind of crispy but have never seen the deep fryer. - Try this one out - You will like it.10-4 Willy-------------------
2 tablespoons paprika
1 tablespoon ancho chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
1/2 to 1 teaspoon cayenne pepper
1 teaspoon dry mustard
1 teaspoon dried oregano
4 Vidalia onions, cut into 1/4-inch thick slices
1/4 cup canola oil
2. Whisk all the seasonings together in a small bowl.
3. Brush onion slices on both sides with oil. Rub one side of each slice with seasoning mixture and place rub side down on grill. (You'll have some spice rub leftover.) Grill until golden brown and a crust has formed, 2 to 3 minutes. Flip and continue grilling until just thoroughly cooked, 2 to 3 minutes longer. Serve hot or at room temperature. Serves 6.
Sunday, January 4, 2009
Try it out and Willy believes you will be surprised.
1-1/2 Cup Sugar
2 Sticks Butter or Margarine
3 Cups flour
1 Tsp Vanilla
1 Tsp Lemon Extract or approx. 1/4 cup Lemon Juice
1/2 Cup Sour Cream mixed with 1/2 Tsp Baking Soda
8 oz. Jam - Any flavor
Mix together and bake in loaf pans 350 degrees for 35 - 45 minutes
Friday, January 2, 2009
Willy is still stuck on the Holidays and wants to make sweets. Willy has used this recipe in the past and it gets good results and looks good too. Try out these cookies and you will like them too.
1 18-ounce roll refrigerated peanut butter cookie dough
1/4 cup all-purpose flour
1 18-ounce roll refrigerated sugar cookie dough
1/4 cup unsweetened cocoa powder
1/2 cup finely chopped peanuts (optional)
Peanut Butter and Chocolate Pinwheels
1. In a large mixing bowl combine peanut butter cookie dough and flour; use a wooden spoon to mix well. Divide dough in half.
2. In another large mixing bowl combine sugar cookie dough and cocoa powder; use another wooden spoon to mix well. Divide dough in half.
3. Between pieces of waxed paper, roll out half of the peanut butter dough and half of the sugar cookie dough into 12x6-inch rectangles. Remove the top pieces of waxed paper. Invert one rectangle on top of the other; press down gently to seal. Remove top piece of waxed paper. Tightly roll up into a spiral, starting from a long side. Repeat with remaining dough portions.
4. If desired, sprinkle half of the peanuts onto waxed paper. Roll 1 log of dough in peanuts. Wrap in waxed paper or plastic wrap. Repeat with remaining dough and peanuts, if desired. Wrap and chill dough logs 1 hour or until firm enough to slice.
5. Using a sharp knife, cut dough logs into 1/4-inch-thick slices. Place slices 2 inches apart on an ungreased cookie sheet.
6. Bake in a 375 degree F oven for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire rack; cool. Makes about 60 cookies.
Make-Ahead Tip: Shape logs of dough; wrap and chill up to 1 week or freeze up to 1 month. Thaw frozen dough 3 hours in refrigerator before slicing.