Aperitiff Chicken Neck Whoopee!
Pour 2 gallons of rum (or scotch or bourbon or beer or vodka or any mixture thereof)into a large container with strong handles.For a hint of flavor, pass 6 boiled chicken necks over the liquidwhile making certain these never actually touch the other ingredients.Next throw the chicken necks in garbage or feed to your cat.Drink remaining liquids after carefully hiding car keys and disconnecting telephone.
2-3 Tomatoes 3-4 Jalapenos 1-2 bunches Cilantro aka Coriander 1 large yellow onion (if it makes you cry in the store..buy it!) 2 Large Bell Peppers 1 Medium Red Bell Pepper 3 Cloves of fresh garlic Juice of 1 large Lemon Juice of 1 large Lime Salt to taste
Chop or dice everything into fairly small pieces(do not throw in a blender, makes it all frothy and nasty)throw in a bowl and then pour the lemon and lime juice on top and mix.I like to leave it in the fridge for about an hour or two before serving.Serve with tortilla chips, or mix it with a big arse package of melted velveeta for queso.
1 8 oz package cream cheese (softened) 1/3 cup fresh grate Parmesan cheese 1/3 cup dry white wine 1/2 tsp tarragon 1/4 tsp marjoram 4 oz of shredded Monterrey Jack cheese 3 tbsp soft butter 1 lemon rind (grated)
Blend cheeses with remaining ingredients,refrigerate until serving.(Really good with Carr's water crackers or triscuits).
1 tbsp butter 2 tbsp flour 2-3 dozen oysters with juice 1 tsp finely chopped onion 1 small can Pet milk or cream 1 quart boiling water
Make a light brown roux of butter and flour.Add oysters, juice and boiling water.Season with salt and pepper to taste.Add onion.Let rise to a boil and remove from heat.Stir in slowly the can of milk/cream.Serve with oyster crackers.
4lb boneless rump roast 1 medium onion slivered 2 cloves garlic, minced 1 tbsp dijon with white wine mustard 8 medium carrots, quartered 2 tbsp olive oil 1 stalk celery, chopped 1/2 tsp Thyme 1 14 oz can beef broth 1 cup dry red wine (I prefer a nice robust merlot myself) 2 tbsp corn starch
Sprinkle meat with salt and pepper, coat with flour.Brown well in oil.Reduce heat and add onion and celery.Cook until veggies are slightly limp.Transfer roast to dutch oven.Add garlic, thyme, mustard, and broth to celery and carrots.Bring to boil, pour mixture over roast.Cover and bake at 325 degrees for 2 1/2 hours.Add carrots and wine.Cover and continue baking 30-35 minutes.Remove vegetables and meat.Skim broth and melt fat in a saucepan(remember to reserve some o the melted fat for the Pudding).Add cornstarch, three cups of roast liquid, stir until thick.
Yorkshire Pudding
2 eggs 1 cup flour 1 cup milk 1/4 tsp salt
Beat eggs and milk.Stir in flour and salt until even blended.Pour some of the fat from the roast into a 9x9 baking dish.Pour batter to 1/2 inch deep.Bake at 450 degrees for about 30 minutes, until puffed and brown
6 boneless/skinless chicken breasts 1 large onion, chopped 1 can each Cream of Chicken soup, Nacho Cheddar soup, Rotel tomatoes with chilies 2 cans Chicken broth 12 corn tortillas 1 block each Cheddar and Monterrey Jack cheese Garlic to taste
Combine chicken, onion, broth. Simmer for about 45 minutes.When chicken is cooked, cut into 1 inch cubes or tear into strips.Mix rotel tomatoes, cream of chicken, nacho cheddar,and 2 soup cans of remaining broth. Set aside.Grease a 9x13 casserole dish and layer bottom with tortillastorn or cut into strips.Sprinkle cheeses over tortillas.Alternate between layers of chicken, soup mix, and grated cheese.Repeat until all ingredients are used. Sprinkle Grated cheese on top and bake at 350 for 40 minutes.
2 1/12 cups graham cracker crumbs 1 cup powdered sugar 3 tbsp of light or dark corn syrup 1/2 cup nuts 3 tbsp of cocoa 1/2 cup Bourbon/Rum/Wild Turkey etc to taste
Mix all ingredients (except powdered sugar).Roll into small balls, then roll in powdered sugar.Let sit for several days in a sealed container.(Warning the longer it sits, the more flavor and fumes increase).
2 cup sugar 1 1/2 cup chopped marshmellows 1/2 cup margarine 1 cup Cola 1 tsp baking soda 2 cup flour 1/2 cup shortening 3 tbsp cocoa 1/2 cup buttermilk 2 eggs beaten
Sift together flour and sugar.Stir in marshmellows and set aside.Bring to a boil: shortening, margarine, cocoa and cola.Remove from heat and pour over dry mixture.Stir in buttermilk, baking soda, and eggs.Pour into a greased tube or bundt pan and bake at 350 degrees for 45 minutes.Ice with mixture below
Icing
1/2 cup margarine 3 tbsp cocoa 6 tbsp cola 1 box powdered sugar 1 cup chopped pecans
Bring margarine, cola, cocoa to boil until smooth.Remove from heat and add sugar and pecans.Pour or drizzle on top of cake.
2 egg whites Pinch of salt 1 small pkg each of butterscotch and chocolate chips 1/2 tsp cream of tartar 3/4 cup sugar
Mix egg whites, salt and tartar until stiff (like a meringue).Mix in sugar and chips, but do not overmix. Drop on waxed paper covered cookie sheets.Preheat oven to 375 degrees for fifteen minutes.Put cookies in oven and then turn off the oven.Leave cookies in at least 3 hours or until dry.