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Back To Top   This recipe is one of Naomi's many "favorite recipes. There's one in every family. One of the essentials for any well-fed family is a good meatloaf recipe. When my Mom cooked on a riverboat, once the crew had tasted her version, it bacame a standard. Steve Hemplepp, a friend of my brother Mark, would cut Mom's yard in exchange for a piece of this meatloaf. Neighbor ladies paid her in chickens for birthing their babies, and... But seriously now, next time you drive by Mom's house, check out who's behind that push-mower. It could be the singer Meatloaf himself. (Slices of this meatloaf cold make wonderful sandwiches.) (Makes: 10 Servings) 2-1/3 cups coarsely crushed soda crackers (1-1/2 tubes from package) 2 pounds lean ground beef 1/2 pound breakfast sausage patties 1 large egg 2 medium onions, chopped 1 medium green bell pepper, minced 3/4 cup ketchup plus 1/4 cup for the top 1/3 cup Worcestershire sauce 1 teaspoon salt 1/2 teaspoon black pepper  1. Preheat the oven to 325 degrees. In a heavy-duty, plastic food-storage bag, place the crackers, seal, and roll over with a rolling pin until crushed but not powdery. 2. Take any rings off your fingers and send them to me! In a large bowl, with clean hands, mix together all the ingredients except the 1/4 cup ketchup for the top. Mix thoroughly but lightly, being careful not to pack the meat too much. Place in a 13 x 9 x 2 inch baking pan and shape into a loaf. Cover with aluminum foil. 3. Bake in the 325 degree oven for 45 minutes. Remove the foil. Spread the top of the loaf with the 1/4 cup ketchup. Bake, uncovered, another 60 minutes. Let stand for 10 minutes before slicing. Back To Top  These southern-style fritters which Oprah prepares for Stedman on weekends are just right with maple syrup, fruit syrup or honey. (Makes: 4 Servings) Ingredients: 2/3 cup yellow cornmeal 1/3 cup self-rising flour 1 cup buttermilk 1 egg, beaten 2 ears corn, shucked, or 1/2 cup frozen or canned corn 2 Tbsp. melted unsalted butter, optional Milk or water, if needed  Microwave the corn on high for 2 or 3 minutes. Slice off the kernels, and set them aside. In a bowl, mix the cornmeal and the flour well, using a wire whisk. This will make your fritters very light. In a separate bowl, whisk together the buttermilk and the egg. Gradually add the wet ingredients to the dryOprah likes using a fork. Don't worry if the batter isn't completely combined; you want to be careful not to overmix it. Fold in the corn and add the butter if desired. If the result is thicker than pancake batter, thin it with a little milk or water. Heat a skillet or a griddle to medium, spray with Pam, and add spoonfuls of batter. Cook the fritters for 2 minutes per side. A great way to tell if they're ready to turn is to look for little bubbles all over the surface. You might have to make a few fritters before they start coming out perfectly. Serve with honey or your favorite syrup. *White Lily cornmeal and flour, which make perfect fritters, are available at www.whitelily.com Back To Top  It's Oprah's favorite sandwich in America! (Makes: 6 Servings) Ingredients: 20 whole black peppercorns 2 bay leaves 2 whole cloves 1/2 lemon 3 pounds medium chicken tenders 1/2 cup plus 2 tablespoons spicy brown mustard 1/2 cup honey 1 1/4 teaspoons curry powder 3/4 teaspoons lemon pepper 1/8 teaspoons salt Butter for spreading 1 loaf challah or other rich egg bread, cut into 12 thick slices 1/2 cup shredded carrots 1/2 cup slivered almonds 2 medium tomatoes, chopped 1 bag (about 5 ounces) mesclun salad greens Red grapes and assorted berries for garnish Preparation: In a large saucepan over high heat, add peppercorns, bay leaves, cloves, lemon and 14 cups water; cover and bring to a boil. Add chicken and cook, uncovered and stirring occasionally, 7 to 10 minutes, or until cooked through; drain. Once cool, quarter each tender crosswise. In a large bowl, combine mustard, honey, curry powder, lemon pepper and salt; stir in chicken. Cover and refrigerate at least 30 minutes, or up to 1 day. Butter both sides of bread slices. In a heated nonstick skillet over medium-high flame, cook bread in batches 3 to 5 minutes or until browned, turning once. Combine carrots and almonds with chicken mixture. Divide chicken curry among 6 bread slices. Top with tomatoes, mesclun and remaining bread slices. Serve with fruit. Back To Top  Every good cook needs a great potato salad recipe, and Patti's is to die for! (Makes: 46 Servings) Ingredients: 20 boiled red potatoes, chopped 12 boiled eggs, chopped 1 bunch celery, chopped green bell peppers, chopped finely Habanero chilies, chopped finely jalapeno peppers, chopped finely Sweet relish French's yellow mustard Hellman's mayonnaise Large white onion Black pepper Seasoned salt (like Lawry's) Celery seed Paprika for garnish  Preparation: Place potatoes, eggs and celery in a large mixing bowl. Add all other ingredients to taste. Back To Top  Patti LaBelle says that the sure sign of a good cook is if their macaroni and cheese will make you cry! And according to Oprah, Patti's version just might bring tears to your eyes. (Makes: 4 to 6 Servings) Ingredients: 1 tablespoon vegetable oil 1 pound elbow macaroni 8 tablespoons (1 stick) plus 1 tablespoon butter 1/2 cup (2 ounces) shredded Muenster cheese 1/2 cup (2 ounces) shredded mild Cheddar cheese 1/2 cup (2 ounces) shredded sharp Cheddar cheese 1/2 cup (2 ounces) shredded Monterey Jack 2 cups half-and-half 1 cup (8 ounces) Velveeta, cut into small cubes 2 large eggs, lightly beaten 1/4 teaspoon seasoned salt 1/8 teaspoon freshly ground black pepper  Preparation: Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole. Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot. In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter. Bake until it's bubbling around the edges, about 35 minutes. Serve hot. Back To Top  According to Patti, if she's making greens, they're going to be screamin', because she's the screamin' queen! She uses a mix of greens to bring more flavor into this dish. Ingredients: 5 pounds assorted greens (collard, kale, mustard, and turnip greens, in any combination), tough stems discarded 2 medium onions, chopped 1/4 cup vegetable oil 2 jalapenos, seeded and minced, optional One 1 1/2-pound smoked turkey wing Seasoned salt and freshly ground black pepper  Preparation: Tear the greens into large pieces. Wash the greens well in a sink full of cold water. Lift the greens out of the sink and transfer to a large bowl, leaving the grit to fall to the bottom of the sink. (Be sure you get all the grit out of the greens. If necessary, wash again.) Do not drain the greens in a colander. In a large pot, combine the onions, two cups water, oil, and jalapenos, if using. Bring to a boil over high heat. Gradually stir in the greens, allowing each batch to wilt before adding more greens. Bury the turkey wing in the greens. Season with salt and pepper to taste. Cover and reduce the heat to medium-low. Cook, stirring occasionally, just until the greens are tender, about 30 minutes. Do not overcook the greens or they will lose their color and fresh flavor. Remove the turkey wing. Discard the skin and bones, chop the turkey meat, and return to the pot. Using a slotted spoon, transfer the greens to a serving dish. Serve hot. Back To Top  (Makes: 10 Servings) Ingredients: 6 potatoes 3 tablespoons lemon juice 1 teaspoon granulated sugar 1 1/2 cups Hellmann's mayonnaise 2 onion, chopped Finely diced celery (optional) Salt to taste Preparation: Boil, skin and cube potatoes. Mix lemon juice with sugar. Mix lemon juice mixture with mayonnaise. Combine potatoes, onion and celery together. Pour the lemon juice-mayonnaise mixture over potatoes, add salt and gently mix. Must be done ahead of serving. Chill until serving time. Back To Top  (Makes: 16 Servings) Ingredients: 1/2 cup bacon drippings 2 cups chopped onions 4 chopped garlic cloves 2 pounds coarsely ground beef 2 tablespoons chili powder 2 cups red wine (optional) 1 tablespoon salt 1 tablespoon beef base 4 cups canned whole tomatoes, chopped 1 bay leaf 1 tablespoon granulated sugar 4 to 6 cups cooked pinto beans Preparation: Using a 1 1/2-gallon heavy pot, melt bacon drippings. When hot, saut onions and garlic cloves. Add ground beef and chili powder. Stir until meat is well browned. Add red wine (optional). Add salt, beef base, tomatoes, bay leaf and sugar. Simmer chili meat, covered, for 20 minutes, stirring often. Add pinto beans to the meat. Simmer chili con carne for 1 hour, covered over low heat, stirring gently from time to time. Test for flavor. Back To Top  Ingredients: 8 ounces macaroni 1 teaspoon butter 1 egg, beaten 3 cups grated sharp cheese 1 teaspoon dry mustard 1 teaspoon salt 1 tablespoon hot water 1 cup milk Preparation: Cook macaroni in boiling water until tender; drain thoroughly. Stir in butter and egg. Add cheese reserving enough to sprinkle on top. Pour into buttered casserole. Mix mustard and salt with hot water and add to milk. Pour over macaroni; sprinkle with remaining cheese. Bake at 350 degrees F for about 45 minutes or until custard is set and top is crusty. Back To Top  (Makes: 8 Servings) Take a rack of baby back ribs. Cook slowly we're talking eight hours. Serve to your best friends on Earth. (P.S. This is Oprah's favorite ribs recipe of all time.) Ingredients: 2 teaspoons Spike seasoning 1 teaspoon Ac'cent seasoning 1/2 tsp. freshly ground black pepper 5 racks baby back ribs (about 5 pounds) 6 garlic cloves, minced 2 large jalapeo peppers, minced 2 large onions, halved and thinly sliced 2 green bell peppers, thinly sliced 2 red bell peppers, thinly sliced 2 yellow bell peppers, thinly sliced  Preparation: In a cup, combine Spike and Ac'cent seasonings and black pepper. Sprinkle 1/4 tsp. seasoning mixture on each side of the rib racks. In a small bowl, combine the minced garlic, jalapeo peppers and remaining seasoning mixture. Rub the garlic mixture on the top and bottom of the ribs. Line a large roasting pan (17 x 11 1/2 inches) with enough foil to wrap all the ribs. Spread a layer of onions and bell peppers on top of the foil. Place 2 rib racks, side by side, on the vegetables. Continue to layer the onions and peppers and the ribs. Tightly wrap the marinated ribs in the foil and refrigerate for 2 days. Remove the pan from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 400F. Before placing the ribs in the oven, reduce the temperature to 300. Bake the foil-wrapped ribs for 6 to 8 hours. Remove the ribs. Spoon off the fat from the liquid in the pan and discard, reserving the pan juices. Cut each rack into three sections and serve with the vegetables and pan juices, plus sides of rice and chopped tomato-and-cucumber salad. Recommended Ingredients: Spike seasoning is a special blend of 38 herbs, vegetables and exotic spices, combined with a bit of salt. It can be found in most major grocery stores with spices or salt. Ac'cent seasoning is also called M.S.G. (Monosodium Glutamate). It is not a favored seasoning or enhancer in the United States as many people are allergic to it. It is an optional seasoning and can very easily be left out of recipes. Back To Top  Ingredients: 1 large can sweet potatoes, drained 1/4 teaspoon salt 1 teaspoon vanilla extract 1/2 teaspoon cinnamon 1/3 cup granulated sugar 1/4 cup margarine, melted 2 eggs Topping: 1/4 cup margarine, melted 3 tablespoons flour 3/4 cup brown sugar 1/4 cup pecans, chopped Preparation: Mash potatoes; add salt, vanilla extract, cinnamon, sugar, melted margarine and eggs. Put into greased casserole. Mix topping ingredients and sprinkle over top of potato mixture. Bake at 350 degrees F for 30 minutes. Back To Top  Ingredients: 1 pound crab meat, jumbo, lump or back-fin* 2 heaping tablespoons mayonnaise 2 eggs, lightly beaten 1/2 teaspoon Worcestershire sauce 1/2 teaspoon cayenne pepper 1/4 teaspoon salt 1/2 small onion, grated 1/2 tablespoon mustard powder 18 Ritz crackers, crumbled * The jumbo is best for large patties, but not good for tiny ones. The back-fin is good for both. Preparation: Combine all ingredients except the crackers. Add crackers crumbs in as close to sauting as possible so that they crab cakes don't get too moist from the other ingredients. Form into patties the size of hamburger patties or hors d'ouvre-size, depending on how they will be served. Saut in frying pan over medium-to-high heat in butter, 10 minutes per side. Make sure that it's crispy outside but moist and juicy inside. The recipe makes enough for about six hamburger-size cakes or 15 to 18 hors d'ouvres. A simple tartar sauce to accompany the crab cakes can be made by mixing mayonnaise, grated onion and lemon juice. Back To Top  Ingredients: 1 (3 pound) fryer chicken, cut up 1 large onion, sliced 3 cups Champagne, divided 1/2 teaspoon dried basil, divided 1/2 teaspoon dried thyme, divided 1/2 teaspoon dried sage, divided 1/4 teaspoon freshly-ground pepper, divided 2 tablespoons Worcestershire sauce 1/4 cup butter 2 cups canned (and drained) or frozen baby peas 2 cups canned (and drained) or frozen baby carrots 1 (10 3/4 ounce) can cream of mushroom soup 1 pound small red potatoes, peeled Preparation: Preheat oven to 425 degrees F. Wash and dry chicken. Place sliced onions in a small roasting pan. Add 1/3 cup Champagne. Place chicken on top of onion-Champagne mixture. Scatter half of the basil, thyme, sage and pepper over chicken. Sprinkle with Worcestershire sauce. Cut butter into small pieces and scatter half of it over the chicken. Add another 1/3 cup Champagne. Add peas, carrots and the rest of the herbs. Top with another 1/3 cup Champagne. Top with remaining butter pieces. Spread undiluted mushroom soup over all. Partially sink potatoes into the soup and pour in remaining 2 cups Champagne. Cover pan. Bake for 1 1/4 hours. Uncover and bake until chicken and potatoes have browned, another 20 to 25 minutes. Back To Top  (Makes: 4-6 Sevings) Ingredients: 1/4 cup butter, divided 1 1/2 tablespoons flour 1 cup chicken broth 1 cup milk 1/2 teaspoon paprika Salt, to taste Fresh ground pepper, to taste 1 cup mushroom caps, sliced 2 1/2 cups cooked diced chicken 1/2 (10 ounce) package frozen petite peas, lightly cooked 1 cup cooked noodles 1 tablespoon sherry wine 1/3 cup bread crumbs 1 teaspoon sweet butter, softened Preparation: Melt half the butter in skillet; gradually stir in flour. Cook over low heat, stirring. Gradually stir in chicken broth, milk, paprika, salt and pepper; cook over low heat about 10 minutes until thickened. Saut mushrooms lightly in remaining butter in a separate skillet. Add to cream sauce with chicken, drained peas, noodles and sherry. Place in well-greased casserole dish; top with bread crumbs and dot with butter. Bake for 30 minutes in preheated 350 degrees F oven. Serve at once, alone, or with tossed green or wilted lettuce salad. Back To Top  (Makes: 8 Servings) Ingredients: 3 1/2 cups all-purpose flour (875 mL) 3 tablespoons granulated sugar (50 mL) 3/4 cup raisins (optional) 175 mL 1 tablespoon caraway seeds (optional) (15 mL) 1 tablespoon baking powder (15 mL) 1 teaspoon baking soda (5 mL) 1/2 teaspoon salt (2 mL) 1 1/2 cups buttermilk (375 mL) 3 tablespoons melted butter (50 mL) 1 egg Preparation: In large bowl, stir together flour, sugar, raisins and caraway seeds (if using), baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, butter and egg; pour over dry ingredients and stir just until moistened. Turn out dough onto lightly floured surface; knead lightly just until dough holds together. Place on greased baking sheet; flatten into 9-inch (23 cm) round. With sharp knife, score top into eights. Bake in 375 degree F (190 degree C) oven for 45 to 50 minutes or until cake tester or wooden pick inserted in centre comes out clean. Let pan cool on rack for 5 minutes before serving. If you make it without the raisins, serve with Roma Downey's Irish Lamb Stew. Back To Top  (Makes: 6 to 8 Servings) Ingredients: 3 pounds boneless lamb shoulder (1.5 kg) 2 tablespoons vegetable oil, divided (25 mL) 1 tablespoon butter (15 mL) 2 onions, chopped 2 cloves garlic, finely chopped 2 tablespoons all-purpose flour (25 mL) 1/2 teaspoon salt (2 mL) 1/2 teaspoon dried thyme (2 mL) 3 cups beef stock or water (750 mL) 1/2 cup dry red wine (optional) (125 mL) 1 large potato, peeled and sliced 2 cups baby carrots (500 mL) 1/2 pound pearl onions (250 g) 1 cup frozen peas (250 mL) Preparation: Trim lamb and cut into bite-size pieces about 3/4 inch (2 cm). In heavy saucepan, heat 1 tablespoon (15 mL) each of oil and butter over medium-high heat and stir-fry lamb until liquid evaporates and lamb is well browned. Add chopped onions and garlic; saut until onions are tender. Sprinkle in flour, salt and thyme; cook, stirring constantly until well blended. Add stock and red wine, if using. Stirring constantly, bring to a boil. Add sliced potato; reduce heat, cover and simmer, about 35 to 40 minutes or until meat is tender. Add carrots and cook, covered until carrots are tender, adding water if necessary. Stir occasionally. Meanwhile, in saucepan, heat 1 tablespoon (15 mL) oil; saut pearl onions until browned and tender; add to stew along with peas. Simmer 5 more minutes. Taste and adjust seasonings. Serve with Roma Downey's Irish Soda Bread. Back To Top  Ingredients: 1 egg 1/4 cup milk 3/4 cup dry bread crumbs 1 teaspoon salt 1/4 teaspoon pepper 8 large half chicken breasts, boned, or 1 whole chicken, cut up 6 tablespoons butter or margarine 3 tablespoons flour 1 1/2 cups chicken broth 1/4 cup brandy 1/2 cup red wine 1 (4 ounce) jar sliced mushrooms (optional) Preparation: Beat egg with milk in a pie plate. Mix bread crumbs and seasonings in another dish. Dip chicken pieces into egg mixture, then into bread crumbs. Coat generously. Brown slowly in melted butter, one part at a time, in a large skillet. Place browned pieces in a large baking dish or casserole dish. Stir flour into drippings in the pan in which chicken was browned, then stir in chicken broth. Cook, stirring constantly until mixture thickens and boils (about one minute). Stir in brandy and wine. Add mushrooms. Pour over chicken. Bake at 350 degrees F for 45 minutes or until chicken is tender. Back To Top  (Makes: 6-8 Servings) Ingredients: 1 pound sharp Cheddar cheese, finely grated 1 cup mayonnaise 1 cup chopped pecans 1/2 cup finely chopped onion 6 twists freshly-ground black pepper Dash of cayenne pepper 1 (12 ounce) jar strawberry preserves Whole-grain crackers or Melba toast Preparation: Combine cheese with mayonnaise, chopped nuts and onions. Mix in black pepper and cayenne, and blend thoroughly. Press into 3-cup ring mold. Refrigerate for at least 2 hours. To serve, dip mold into a pan of hot water for 15 to 20 seconds before turning out onto a serving platter. Fill center with strawberry preserves and serve at once with whole-grain crackers or Melba toast. Back To Top  Russell Crowe chows down on this tasty dish at: "DC Coast Restaurant" in Washington, D.C. Cuisine: Modern American Located At: 1401 K St. N.W., Washington, D.C. (202) 216-5988 Prep Time: About 3 1/2 hours + Makes: 4 Servings Ingredients: 1 whole duck (about 5 - 5 1/2 lb.) 1 cup soy sauce 1/2 cup rice-wine vinegar 3 tsp brown sugar 1/2 tsp salt 1/4 - 1/3 cup hoisin sauce 8 frozen chinese crepes, thawed 2 scallions chopped Preparation: Preheat oven to 350 degrees F. Remove neck and giblets from duck and discard. Trim any excess fat. Rinse and pat dry. Prick skin thoroughly with fork or skewer (do not puncture through to meat). In glass bowl, combine soy sauce, vinegar, sugar and salt. Divide mixture in half; use half for basting and reserve half for dipping sauce. Place duck on rack in roasting pan, breast-side up. Brush with soy mixture. Place in center of oven and roast 2 - 2 1/2 hours or until instant-read thermometer reads 170 degrees F, brushing with more soy mixture halfway through roasting. Remove duck from oven ; let rest 10 minutes. Remove meat from bones and shred. Add hoisin to duck and place in skillet over low heat to warm. Evenly divide meat among 8 pancakes. Sprinkle with scallions. Roll up and serve with dipping sauce. Back To Top  Sandra Bullock chows down on these tasty Chicken Potpies at "The Grill" in Jackson Hole, Wyoming. Prep Time: About 45 minutes Makes: 4 Servings Filling Ingredients: 2 Tbsp canola oil 1 large onion, halved, cut into slices 3/4 cup each diced carrot and celery 1/3 cup all-purpose flour 1/2 cup dry white wine 1 3/4 cups chicken broth 1 cup heavy cream 2 tsp fresh thyme leaves, chopped 2 cups bite-size pieces cooked chicken (3/4 lb) 1/2 cup minced fresh parsley 3 tsp coarse salt 1/2 tsp ground white pepper Topping Ingredients: 1/2 (17.3-oz) pkg frozen puff-pastry sheets (1 sheet), thawed 1 large egg yolk, lightly beaten Preparation: 1. Preheat oven to 400 degrees. Filling: In large deep skillet, heat oil. Add onion, carrot and celery; saut 7 minutes, until onion is lightly browned. Add flour; cook, stirring, i minute. Add white wine; cook 30 seconds. Add broth; boil 3 minutes. Add cream and thyme; boil 2 minutes, until mixture is consistency of rich cream sauce. Stir in remaining filling ingredients. Cover; remove skillet from heat. 2. Have ready 4 custard cups or ramekins (12 oz or 1 1/2 cups each). Topping: On floured surface, unfold pastry. Cut into 4 squares. Using inverted custard cup as guide, cut off straight sides of squares to form 4 1/2-in rounds. Transfer to small baking sheet. Brush with beaten yolk. Bake 10 minutes, until puffed. 3. Spoon filling into custard cups. Place pastry on top of each custard cup. Place cups on baking sheet. Bake 5 minutes, to heat filling. Serve with mixed green salad. Back To Top  I make this for every family barbecue, and it's really a hit. It's so easy, and when they see you bring it out of the oven, they assume that you started from scratch. The problem about it is that I have never measured the ingredients. So, here goes .... Prep Time: About 1 hour Makes: Tons Of Servings Ingredients: 2 huge cans baked beans 1 or 2 huge red onions, chopped Quite a lot of brown sugar Tons of Worcestershire sauce Lots of raw bacon strips Preparation: Preheat the oven to 350 degrees. Empty the cans of beans into a large ovenproof pot. (If the pot is really old and kind of beat up, it sells the authenticity of your family recip from generations ago.) Add the onions. It's important to have lots of onions. Lots! Add the brown sugar. Just shake it out of the box --- lots. Add the Worcestershire sauce. Just shake it right onto the beans. It will give the beans a darker color, plus real bite. Don't forget --- lots! The trick here is to put tons of the above ingredients in. Don't be shy. Then cover the whole dish with strips of raw bacon. You shouldn't be able to see the beans because there is so much bacon covering them. Cover the pot and put it in the oven. Leave it in there for about 45 minutes, or until it is really bubbling. When it is hot all the way through, take off the cover, remove the bacon, and throw the bacon away. Serving Suggesstion: Set the pot out on the table with a big spoon. It's good with barbecue burgers. This recipe is not for the cholesterol conscious, but it tastes awfully good! Back To Top  Sharon Gless says ... " This offering comes from my grandmother's cookbook. She had three cookbooks published. This recipe is from her second book entitled Aunt Ella's Cookbook, published in 1949." Prep Time: About 35-40 minutes Makes: 8 to 10 Servings Ingredients: 2 cups boiling water 2 cups cornmeal 1 teaspoon salt 3 tablespoons bacon drippings 1 cup milk 2 eggs beaten 3 tablespoons baking powder Preparation: Preheat oven to 400 degrees. In a mixing bowl, pour the boiling water over the cornmeal, stirring constantly. Mix in the salt. Melt the bacon drippings in an iron skillet. Make sure the skillet is well-covered, and pour the rest of the grease over the cornmeal mixture. Add the milk gradually and beat until smooth. Add the eggs and baking powder and mix lightly. Pour the mixture into the greased skillet and bake for 20 minutes. Back To Top  Prep Time: About 1 hour Makes: 4 Servings Ingredients For Cheese Mix: 2 big potatoes, cooked and mashed 1 stick margarine Salt and pepper to taste 2 pounds pot or hoop cheese 3 eggs Ingredients For Sauerkraut Mix: 16 ounces sauerkraut Water 1 onion, chopped 1 stick margarine Salt and pepper to taste Ingredients For Dough: 2 1/2 pounds all-purpose flour 4 eggs 16 ounces sour cream Salt to taste Warm Warter (to mix the flour) Preparation: In a large bowl, combine all the cheese mix ingredients, and mix together well. Set aside. Rinse off the sauerkraut with water and pour off the water. Put the sauerkraut into a saucepan and add enough water to cover. Cook for 20 minutes. Rinse off and squeeze dry. Fry the chopped onion in the margarine until the onions are translucent. Add to the sauerkraut and mix. Add salt and pepper to taste and mix well. Set aside. Mix together all of the dough ingredients and knead in a bowl. Cover with a towel and let stand for 10 minutes. Knead until smooth. Cut off a piece of dough, place on a floured board, and roll out to a 1/8-inch thickness. Cut into 2 1/2-inch squares. Put dabs of cheese mix and sauerkraut in the center of a square. Place another square on top and pinch the edges all the way around to seal in the mixture. Repeat until all dough is used. Cook in salted water over medium heat. When pierogies float, they are done. Back To Top  Prep Time: About 10 minutes Makes: 2 Servings Ingredients: 1 egg per slice of bread splash of milk 1 teaspoon vanilla extract 6 to 8 slices thickly sliced sandwich bread ( Texas toast ) Confectioners' sugar Maple syrup Preparation: Whip and mix together the eggs, milk, and vanilla extract. Dip the bread slices into the mixture and place into a non-stick skillet over a medium heat. Fry the bread until the bottom side is golden brown, and flip over to brown the other side. Slice the toast into triangular halves; sprinkle with confectioners' sugar. Serving Suggestion: Serve with maple syrup and slices of crisp bacon on the side. Back To Top  Prep Time: About 1 hour Makes: 6-8 Servings Ingredients: 1 envelope unflavored gelatin 1 can (10 oz/284 ml) beef bouillon or consomme, undiluted 2 cans (3 oz each) liver pate 1 can (4 1/2 oz) deviled ham 1 tsp grated onion 1 tsp lemon juice Preparation: Soften the gelatin in the beef bouillon in a saucepan. Place over low heat and stir until the gelatin is dissolved. Measure 1/3 cup (75 ml) of the mixture into a 3-cup (750-ml) mold and chill unitl almost firm. This makes an attractive aspic topping on the pate mold. Blend the other ingredients into the remaining broth mixture and spoon over the gelatin layer in the mold. Chill until firm. Serve with crackers or cocktail rye bread as a cocktail spread. Back To Top  Prep Time: About 1 1/2 hours Makes: 12 Servings Ingredients: 6 oz. zwieback cookies, crushed 2 cups sugar 4 oz. melted butter 1 tsp. cinnamon 1 1/2 lbs. cream cheese, softened 4 eggs, beaten 1 tsp. vanilla Preparation: Preheat the oven to 325 degrees. Place shallow pan of water on lower shelf of oven. Mix cookies, one cup of sugar, butter and cinnamon in mixing bowl. Press crust on bottom and sides of sprinform pan. Combine remaining ingredients. Beat until smooth. Pour filling into crust. Bake for one hour. Back To Top |
