2 c. water
Lemon peel from 1 lemon
6 tbsp. almond extract
1 tbsp. chocolate extract
3 c. vodka
1/2 c. bourbon
2 tbsp. Vanilla
In large pot, add sugar, water and lemon peel. Bring to a boil and simmer 20 minutes. Remove from heat; add almond, vanilla and chocolate extracts. Remove lemon peel and add vodka. Praline liqueur: Use same recipe except substitute maple flavoring for almond.
3 tbsp. powdered sugar
3 c. vodka
1 c. white granular sugar
1/2 c. water
Hull berries. Sprinkle with powdered sugar, stir until dissolved. Add to vodka. Steep 2 weeks in glass wide mouth jars. Crush berries through strainer. Filter. Bring sugar and water to boil. Stir until sugar is dissolved and clear. Cool. Add this sugar syrup to berry mixture. Let mature 7 weeks. Filter again through coffee filter. Put into 1 quart bottle. It’s ready to drink.
1 (14 oz.) can sweetened condensed milk (not evaporated milk)
1 c. (1/2 pt.) whipping or coffee cream
2 tbsp. chocolate flavored syrup
2 tsp. instant coffee
1 tsp. vanilla
1/2 tsp. almond extract
In blender container, combine liquor, condensed milk, cream, eggs, chocolate syrup, coffee, vanilla and almond extract; blend until smooth. Serve over ice, if desired. Store tightly covered in refrigerator up to 1 month. Stir before using.
1 1/2 tsp. salt
3 to 4 potatoes, sliced 1/2 in. thick
2 med. yellow onions, sliced 1/4 in. thick
1/8 tsp. pepper
1 (10 1/2 oz.) can cream of mushroom soup
1/3 c. milk
1/3 c. water
Preheat oven to 350 degrees. Arrange chops in 2 1/2 quart casserole. Sprinkle with 3/4 teaspoon, top with potatoes, onions, remaining salt and pepper. Blend soup, water and milk, pour over all. Cover and bake for 1 hour. Serves 4
1 lg. can sauerkraut
1 sm. onion
5-6 lean pork chops
1 can Golden mushroom soup
Salt & pepper to taste
Simmer barley. Mix with sauerkraut, onion and soup. Add 1 can of water. Layer over top of the pork chops. Preheat oven to 350 degrees. Bake casserole for 45 minutes. Bring pork chops to the top of the casserole and bake for another 30 minutes until brown.
A large pot
3 gallons of pork lard (must be pork lard dont use anything else!)
Try to use pork collar skins, they make for a lighter crackling.
I make my cracklings outside on a homemade fryer. if you have a fish fryer with a heat thermometer that will do. The process in making cracklings requires two fryings, one to cook and draw out the water and the second at a higher point of heat for the skins to pop into cracklings.
Depending on how big your fryer is,cut strips of skins in to 6 to 8 inches long and 3 to 4 wide.
Set your temp to 350 degrees and drop in the strips and stiring contsantly to avoid them from sticking together, cook for an hour or more until there is no foaming. That means the water has been drawn out. When you get them out they should be soft but not too firm.
Let cool, then put in the fridge overnight so they pop better the next day. You can just store them cold for a few hours.
Now, in the same fat regulate the temp to about 380 degrees or get to the point where it’s almost smoking and throw one in to see if it pops. If it does, throw in the rest and pop them up!
1 1/2 c. granulated sugar
1 1/2 c. packed brown sugar
1/3 c. instant coffee crystals
1 fifth “good brand” vodka
2 tsp. Vanilla
In a saucepan, combine water and sugar. Simmer gently, uncovered, for 10 minutes. Remove from heat. Stir in coffee crystals; cool. Pour mixture into 2 quart screw top glass jars. Stir in vodka and vanilla; cover with lid. Let stand at room temperature for 2 weeks. Makes 5 1/2 cups of excellent Kahlua.