Appetizer, Recipes, Seafood
Ingredients8 oz Cream Cheese
1 ts Horseradish
1 tb Lemon Juice
1 c Cooked Salmon
2 ts Minced Onion
2 tb Chopped Fresh Parsley
1/4 ts Liquid Smoke *
* omit if smoked salmon is used.
Preparation:
Blend all ingredients in mixing bowl. Transfer to serving bowl. Cover, chill until needed. Garnish with parsley sprigs. Serve with party rye or crackers. Makes 2 cups.
From: Care-Alot Cookbook United States Senate Slate Gordon – Washington State
Dinner, Pork, Recipes
Ingredients4 pork chops, 1 in. thick
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
Preparation:
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
Any, Beverage, Recipes
Ingredients2 c. water
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
Preparation:
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.
Appetizer, Pork, Recipes
Ingredients2 very sharp knives(raw skins are very tough)
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.
Preparation:
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!
Any, Beverage, Recipes
Ingredients1 3/4 c. liquor (Irish whiskey, brandy, rum, Scotch, or rye whiskey)
1 (14 oz.) can sweetened condensed milk (not evaporated milk)
1 c. (1/2 pt.) whipping or coffee cream
4 eggs
2 tbsp. chocolate flavored syrup
2 tsp. instant coffee
1 tsp. vanilla
1/2 tsp. almond extract
Preparation:
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.
Any, Beverage, Recipes
Ingredients4 med. Granny Smith apples (1 1/2 lbs.)
2 c. white wine
2 cinnamon sticks
1 tsp. whole cloves
2 c. sugar
1 pkg. (12 oz.) cranberries, coarsely chopped
2 c. brandy
1 tsp. grated orange peel
Preparation:
1. Pare and core apples; cut in eighths. In large glass bowl, combine apples, 1/2 cup wine, the cinnamon and cloves. Cook on HIGH 8 minutes or until boiling, stirring occasionally. Add sugar; cook on HIGH 4 minutes or until sugar dissolves, stirring once.
2. Add cranberries, brandy, remaining wine and the orange peel; mix well. Pour into 2 quart glass container; cover tightly. Store in cool, dark place 3 weeks, shaking occasionally.
3. Strain through double thickness of cheesecloth; repeat until liquid is clear. Pour liqueur into 1 quart bottle or decanter; cover tightly. Store in cool, dark place for 2 weeks before serving or gift-giving. Save soaked apples an cranberries to serve over ice cream or pound cake. Make 1 quart liqueur.
