Here are four of our most popular recipes taken straight from the book. We have tried
to format these samples as much like the actual recipes in the book as we can to show
you how they are laid out. All 365 recipes in the 258 page hardback book are categorized
in easy to find sections and they all include: serving size, a short interesting note about
the recipe and/or its origin, an ingredients list, complete step-by-step directions on
preparation and special tips or instructions where applicable.
SALADS, SEAFOOD
- LINDA'S SHRIMP SALAD -
Servings: 6
-OUR FAVORITE TO MAKE AT THE BEACH-
1 cup sea shell pasta, COOKED AND DRAINED
3/4 pound fresh shrimp, COOKED DRAINED AND PEELED
2 tablespoons pimento, CHOPPED
1/4 cup onions, MINCED
1/4 cup green pepper, CHOPPED
1/4 cup celery, CHOPPED
4 stuffed olives, SLICED
1/2 teaspoon salt
1 tablespoon lemon juice
3/4 cup ranch salad dressing
COMBINE ALL INGREDIENTS, MIX LIGHTLY AND CHILL.
- NOTE - Paprika can be sprinkled lightly over salad for extra color. Garnish
with boiled eggs and green pepper rings. Can be served on lettuce leaves,
stuffed tomatoes, or pineapple halves.
POULTRY
- RON'S FAMOUS FRIED CHICKEN -
Servings: 4
-MY SECRET IS THE SODA IN THE FLOUR MIXTURE THAT MAKES MY CHICKEN HAVE A DELICIOUS CRUST-
1 package chicken , cut up pieces
2 cups buttermilk
1/8 teaspoon baking soda
2 large eggs, beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 cups all-purpose flour
3 cups vegetable oil
POUR BUTTERMILK INTO A MEDIUM BOWL, ADD EGGS AND WHISK WELL WITH SODA MIXTURE. MIX
SALT, PEPPER, AND GARLIC SALT INTO FLOUR MIXTURE. DIP CHICKEN PIECES INTO EGG MIXTURE AND
COAT WITH THE FLOUR MIXTURE.
HAVE THE VEGETABLE OIL VERY HOT IN A SKILLET WHEN YOU PLACE THE COATED CHICKEN PIECES
INTO THE PAN. THEN I REDUCE THE HEAT A LITTLE BIT. FRY UNTIL BROWN ON BOTH SIDES, KEEPING
PAN COVERED ALL THE TIME.
BREADS
- WHIPPING CREAM BISCUITS -
Servings: 12
-REALLY EASY AND SUPER DELICIOUS-
1 1/2 cups self-rising flour
1 cup whipping cream
COMBINE: Flour and Cream
ROLL: Out dough on lightly-floured surface. Using small biscuit cutter,
cut in circles. Place on lightly greased baking sheet.
BAKE: At 400 degrees for 10-12 minutes.
YIELD: 12-16
CAKES
- RON'S CHEESY POUND CAKE -
Servings: 15
-TRADITIONAL POUND CAKE TAKES ON ADDED FLAVOR WITH A SURPRISE INGREDIENT! SHARP
CHEDDAR CHEESE, MY SECRET! -
1 1/2 cups butter, softened
1 - 8 ounce package of cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
dash salt
2 cups (8 ounces) Finely Shredded Sharp Cheddar Cheese
1 tablespoon vanilla extract
BEAT BUTTER AND CREAM CHEESE IN A LARGE MIXING BOWL AT MEDIUM SPEED WITH AN ELECTRIC
MIXER ABOUT 2 MINUTES OR UNTIL CREAMY. GRADUALLY ADD SUGAR, BEATING AT MEDIUM SPEED 5-7
MINUTES. ADD EGGS ONE AT A TIME, BEATING JUST UNTIL YELLOW DISAPPEARS.
COMBINE FLOUR AND SALT, GRADUALLY ADD TO BUTTER MIXTURE, BEATING AT LOW SPEED JUST
UNTIL BLENDED AFTER EACH ADDITION. STIR IN CHEDDAR CHEESE AND VANILLA. POUR BATTER INTO
GREASED AND FLOURED 10 INCH TUBE PAN.
BAKE AT 325 DEGREES FOR 1 HOUR AND 30 MINUTES OR UNTIL WOODEN TOOTH PICK INSERTED IN CENTER COMES OUT CLEAN.
COOL CAKE IN PAN ON A WIRE RACK 10-15 MINUTES, REMOVE FROM PAN, AND LET COOL COMPLETELY
ON WIRE RACK. (NOTE, THIS IS HARD TO DO CAUSE NOTHING IS LIKE A SLICE OF WARM CHEESE
POUND CAKE) SERVE WITH APPLE BUTTER IF DESIRED FOR AN EXTRA TREAT.
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