Sister-Friend's Recipes Aunt Paula's Rum Cake Baked Brie Dip Bourbon Balls Chocolate Buttercream Frosting Chocolatetown Special Cake Easy Meatballs Grandma Jean's Hominy Mexicana Jackie Belle's Cheesy Pecan Bites Jalapeno Cream Dressing Jalapeno Tex-Mex Chicken Salad Joanna's French Onion (and Garlic) Soup Mexi Dip Moana's Beer Bread Nancy's Spaghetti "Quick" Timpano Risotto Spicy Jambalaya Teacakes Aunt Paula's Rum Cake The lady that Sister-Friend called "Aunt Paula" was not technically my aunt, but she grew up in the same small town as my father and remained friends with him and my mother her entire life. She was part of our family--in fact, she was one of three people that was allowed to call him by his childhood name of "Tommy" while the rest of the world calls him "Tom" (the other two are my mother and my grandmother). She would often bring this to family gatherings to all the adults' enjoyment. 1 box butter cake mix 1 pkg instant vanilla pudding 4 eggs 1/2 cup Wesson 1/2 cup water 1/2 cup light rum 1 stick butter 1/4 cup water 1 cup sugar 1/4 cup rum Combine first 6 ingredients and beat at medium speed. Grease and flour pan. Sprinkle with chopped pecans. Pour in batter. Bake 325 for 1 hour. Let cool 15 minutes. Pour glaze over while in pan. Cool for 10 minutes. Remove from pan. Glaze: Boil butter, 1/4 cup water, and 1 cup sugar for 3 - 4 minutes. After boiling, add 1/4 cup rum and cool. Baked Brie Dip This is just delicious -- filled with sweet caramelized onions and creamy Brie. It is very impressive on a veggie tray for a potluck, too! 1 lb. Brie 1 package Cream Cheese 1/2 cup sour cream Worchestershire sauce 2 onions, chopped 1 + cloves garlic, chopped 1 tsp. dill 1 tsp. brown sugar crudités french bread, sliced round loaf of bread Instructions: Remove rind from Brie and chop Brie into small pieces. Place in microwavable bowl with cream cheese, also chopped. Microwave on high until melted, stirring occasionally. In skillet, cook onions in 1 Tbsp butter and 1 Tbsp olive oil over medium heat til caramelized (approx 15 - 20 minutes.) Add garlic during last five minutes of cooking. Add onion mixture to cheese mixture; blend well. Add dash of W. sauce, dill, and brown sugar. Mix well. Take round loaf, slice off top, and hollow out, leaving a 1/2 wall all the way around. If taking somewhere and will heat later: Toast loaf til dry. Later, you can microwave cheese mixture and pour it in loaf. If eating at home (this is the BEST way): After hollowing out loaf, pour cheese mixture inside and replace top of loaf like a lid. Wrap entire loaf in aluminum foil and bake at 350 for 40 minutes. (Cheese gets puffy and yummy.....after eating up dip, cut loaf into slices. MMMMM.) --Adapted from a recipe from Bon Appetit Bourbon Balls Sister-Friend's mother used to make these about two weeks before Christmas -- "Put them in a tight tin so they don't dry out," she says. "They taste so much better when they've had time to season." Sister-Friend does not recall there ever being any left by Christmas day. 1 pkg chocolate chips (6 oz) 1/2 cup sugar 3 Tbsp Light Corn syrup 1/2 cup bourbon 2 1/2 cup finely crushed Nilla Wafers 1 cup fine chopped nuts powdered sugar, sifted Melt chocolate, stirring constantly. Stir in sugar and syrup. Add bourbon. Combine nuts and wafers, then add to chocolate mixture. Make into balls, then roll in powdered sugar. Store in tight fitting tin. Chocolatetown Special Cake This recipe, which I believe used to be on the Hershey's cocoa tin, was made at our house every year on Halloween -- which was also my brother's birthday. It was his favorite back then and still is now. 1/2 cup cocoa 1/2 cup water, boiling 2/3 cup shortening 1 3/4 cup sugar 1 tsp vanilla 2 eggs 2 1/4 cup flour, unsifted 1 1/2 tsp baking soda 1/2 tsp salt 1 1/3 cup buttermilk or sour milk Stir together cocoa and boiling water in small bowl until smooth; set aside. Cream shortening, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture. Blend in cocoa mixture. Pour into three greased and floured 8" or two 9" layer pans. Bake at 350 for 25-30 minutes for 8" pans or 35-40 minutes for 9" pans, or until cake tester comes out clean. Cool 10 minutes; remove from pans. Cool completely; frost with Chocolate Buttercream Frosting. Chocolate Buttercream Frosting 2 2/3 cups confectioners' sugar 3/4 cup Hershey's cocoa 6 Tbsp. Butter or margarine, softened 4-5 Tbsp. Milk 1 tsp. Vanilla In small bowl, combine sugar with cocoa. Cream butter and 1/2 cup cocoa mixture in small mixer bowl. Add remaining cocoa mixture, milk and vanilla; beat to spreading consistency. For a glossier texture, add 1 Tbsp. light corn syrup to the mixture. Easy Meatballs Easy to make and quite tasty. You can vary these according to what you are making with spices -- add some cumin, chili powder and a little picante for Mexican, anise seed, oregano and maybe some Parmesan cheese for Italian, and one of my favorites, add some ginger, cayenne and soy sauce for a Chinese taste. 1 1/2 lbs. ground beef (or turkey, pork, etc.) 1 pkg. Knorr Vegetable Soup Mix 1 egg 1/2 cup milk 1 cup fresh bread crumbs 1/2 tsp. dill weed Mix all ingredients well and roll into balls. Place on a cookie sheet with a rim (or in a cake pan) and bake at 350 for about 20 minutes (depends on the size of the meatballs). For a crunchy outside, run under broiler for about 4 minutes. Grandma Jean's Hominy Mexicana Sister-Friend's mother-in-law gave me this family favorite, which she received from her mother- in-law, Jean. (Despite all the m-in-law jokes one hears, I think that mother-in-laws are a special "extra" gift -- at least mine is!) This dish is an especial favorite of my sister-in-law, Cyndi. 1 can Hominy: 1#12oz Milk 1/2 cup Grits 1/4 lb Grated (shredded) cheddar or monterrey jack 1 can 4oz green chiles, diced 1 tsp salt Drain liquid from hominy. Add enough milk to liquid to make 2 cups. Bring to boil and stir in grits: 2-3 minutes. Add drained hominy and one half of cheese, chiles, and salt. Pour into a buttered casserole, sprinkle with cheese. Bake 300 , 30 minutes. Jackie Belle's Cheesy Pecan Bites This is another recipe that Sister-Friend's mother would make for Christmas. They are a wonderful savory when you've had too many sweets! 3 1/2 cup flour, sifted 1 tsp cayenne pepper 1/4 tsp salt 1 1/2 cup butter, softened 4 cup shredded sharp Cheddar (1 lb.) 1 1/2 cup pecan halves Sift together flour, cayenne pepper and salt into bowl. Cut in butter until coarse crumbs form, using a pastry blender. Knead in the cheese, one cup at a time, until mixture is no longer crumbly. Shape mixture into 1 inch balls. Press a pecan half on top of each ball. Place 20 balls, 1 inch apart, on ungreased baking sheet. Bake in 375 oven 18-20 minutes or until lightly browned and set. Remove from baking sheet. Cool on racks. Repeat with remaining balls. Serve warm or cold. Makes 6 dozen, will keep 2 weeks in tight container. Jalapeno Tex-Mex Chicken Salad This not only tastes good, but is a very pretty dish, too -- perfect for a luncheon. Jalapeno Cream Dressing 4 boneless, skinless chicken breast halves 2 tsp. taco seasoning 1 tsp. garlic pepper 1 Tbsp. vegetable oil 2/3 cup canned black beans, rinsed and drained 1/2 cup canned corn, drained 1/4 cup mild picante sauce 1 Tbsp. chopped green onion tops 2/3 cup chopped, seeded tomato 4-cup bag prepared mixed salad greens 8 thin slices jalapeno pepper, optional 1 plum tomato, cut in wedges cilantro sprigs Prepare Jalapeno Cream Dressing; set aside. In small bowl, mix taco seasoning and garlic pepper; sprinkle on both sides of chicken. In large frypan, place oil and heat to medium temperature. Add chicken and cook about 12 minutes or until brown on both sides and fork can be inserted with ease. Remove chicken from frypan and set aside. In frypan, place black beans, corn and picante sauce. Cook just to heat through; remove from heat. Stir in green onion and tomato. Arrange salad greens on serving platter. Cut each chicken breast in crosswise slices (do not separate) and fan slices. Place on top of salad greens and top each chicken breast with 1 Tbsp. Jalapeno Cream Dressing and 2 slices jalapeno pepper (optional). Spoon warm bean mixture around chicken. Garnish with tomato wedges and cilantro. Pass extra dressing. Makes 4 servings. Jalapeno Cream Dressing 1/2 cup jalapeno pepper jelly 1/2 cup sour cream 1 Tbsp. fresh lime juice 1 Tbsp. minced fresh cilantro Mix well in small bowl. --$3000 winner, 1995 National Chicken Cooking Contest Joanna's French Onion (and Garlic) Soup Sister-Friend has a jolly chum, Joanna, who craved garlic and onions when she was pregnant. She came up with this recipe during that time which her family and friends are still grateful for -- I think it just might be the best onion soup in the world! 3 large yellow onions 1 can beef consommé 2 cans Swanson's beef broth 1 can Campbells double strength broth ("Of course, if you have homemade beef stock on hand, use it and skip the above 3 ingredients!" instructs Joanna.) 1/4 - 1/2 cup red wine dash cayenne pepper 1/4 tsp. dill 1/4 tsp. oregano 1 plump head of garlic french bread mozzarella cheese Slice (don't chop) onion into thin slices. Fry in a non stick skillet (medium heat) in a little butter and olive oil. Stir frequently. Cook for about 40 minutes to caramelize onions; they will be brown and sweet. Break apart garlic and peel. Put cloves in small saucepan and cover with beef broth. Simmer for about 20 minutes. Pour most of the broth into the large pan you will use for the soup. Set garlic aside. After onion is cooked, add to large soup pan with rest of the broth, and about 2 cans of water. Cook at low simmer for a long time -- add spices, wine, maybe a dash of sherry. Taste soup towards the end -- if it tastes salty, add a spoonful of brown sugar. To serve: toast some good french bread, top with mozzarella and toast again. Place several garlic cloves in a bowl with a little shredded mozzarella, pour HOT soup over and top with cheese toast. Put a couple more pieces of cheese toast on everyone's dish so they can add it to their soup as they go. If not pregnant, serve with good red wine ... like Concha Y Toro. If pregnant, throw a couple of extra garlic cloves in your bowl. "Quick" Timpano Okay, this does not really fit in the "Quick" category. It is more of a relative thing -- say, 4 hours rather than 10. Like so many people, I saw the movie "Big Night" and was intrigued by the Timpano. If you want a more authentic recipe, I have seen a couple of other Timpano recipes on the Net, calling for chicken livers, pigeon and all sorts of exotica. This is a little more simple. No exact measurements, just a general guide: 1 1/2 - 2 jars favorite pasta sauce (I love "Timpone's 'Mom's'" -- very fresh tasting.) Chicken or beef broth Puff pastry dough or Ready-Made Pie Crust (I have also seen this done substituting a layer of cooked thin-sliced eggplant for the dough) Italian sausage -- cooked, sliced in bite-sized pieces Marinated Chicken breasts -- cooked, sliced in bite-sized pieces Frozen Meatballs or Easy Meatballs 2 Hard-boiled eggs, peeled and chopped Marinated Artichoke Hearts, drained and chopped coarsely Ziti or macaroni, cooked al dente and drained (place in cold water to stop the cooking process) Mozzarella Parmigiano Reggiano or other good block Parmesan (Do not use the stuff from a can!) Onions, sliced Garlic Mushrooms, sliced Green peppers, sliced Anything else that you really like -- capers, hot peppers, pepperocinis, peas, ham, etc. 1) Caramelize onions -- melt a little butter in a skillet and add an equal amount of olive oil (this helps to keep the butter from burning). Add sliced onions and cook until brown and sweet. Add mushrooms and peppers just a few minutes before completing cooking. Set to the side. 2) While cooking onions, you can be cooking your garlic to make it tender and sweet. Place peeled garlic cloves in a saucepan with about a cup of chicken or beef broth. Simmer for about 20 minutes. Add broth to pasta sauce, if sauce is not too runny. (You can also roast the garlic cloves in your oven.) Assembly: 1) Press pie dough or puff pastry dough into a greased 10" or larger pan (preferably springform). You can do the crust either in one big piece, twisting it at the top (impressive if using puff pastry) or in two pieces like a regular pie. 2) Layer Timpano like so: Crust Sauce Hard-boiled eggs Parmesan Mozzarella Sauce Sausage Artichoke Hearts Meatballs Onion-pepper-mushroom mixture Sauce Pasta Crust 3) Cut steam-slits in top of Timpano and bake in 350 oven for 35 - 45 minutes. 4) And like they said in "Big Night" -- let it stand for a few minutes before slicing. 5) Let me know how it turns out! Spicy Jambalaya Sister-Friend and her husband both love spicy food -- and this recipe fits the bill! It's also very good for freezing. 3 Tbsp butter 1/2 lb andouille sausage cut into 1/4 inch slices 1/2 lb tasso ham, diced 3/4 lb boneless, skinless chicken breasts, bite sized pieces 2 bay leaves 2 Tbsp +3/4 tsp. Cajun Magic spice 1 cup onion, chopped 1 cup celery, chopped 1 cup bell pepper, chopped 1 Tbsp minced garlic 1/2 cup tomato sauce 1 can Rotel tomatoes 2 1/2 cup chicken broth 1 1/2 cup uncooked rice Melt butter in 4 quart saucepan over high heat. Add andouille and tasso; cook until meat starts to brown, 4-5 minutes, stirring frequently and scraping pan bottom as needed. Stir in bay leaves, Cajun Magic, and 1/2 cup each of onion, celery, and bell peppers and the garlic. Cook until vegetables start to soften, 6-8 minutes, stirring and scraping ban bottom frequently. Stir in tomato sauce and cook about 1 minute, stirring often. Stir in remaining vegetables and Rotel. Stir in broth and rice, mixing well. Bring mixture to a boil, stirring occasionally. Reduce heat and simmer, covered, over very low heat until rice is tender but still chewy, about 30 minutes. (if you prefer to finish this dish by baking it once stock and rice are added, transfer mixture to an ungreased 13x9x2 inch baking pan and bake, uncovered, at 350 until rice is tender but still chewy, about 1 hour. Stir well and remove bay leaves. Let set uncovered 5 minutes before serving. --adapted from a Paul Prudhomme recipe Sister-Friend feels that recipes are gifts ... familiar recipes, in fact, are like friends, themselves. If you have a favorite recipe that you would like to share, please send it to CalypsoZ@swbell.net. Thank you! Top Home Forward About this site Proud to be a member of the neighborhood.