Homemade Strawberry Ice Cream

Homemade Strawberry Ice Cream

This easy recipe for strawberry ice cream requires no beating at all and may be made in your refrigerator freezer. We made this frozen dessert often when I was growing up. 

  1 quart strawberries,
 3/4 cup sugar,
 1 teaspoon vanilla,
 pinch of salt,
 1 cup evaporated milk,
 1/2 cup condensed milk or 2 cups whipping cream.

Wash and stem the berries. Add sugar and heat to boiling.

Remove from fire and run through a sieve. Add salt and allow this berry mixture to cool. Add the condensed milk. Add vanilla.

Pour into freezing tray and allow to freeze without agitating.

If fresh cream is used, fold in two cups of whipped cream to the above berry mixture. More sugar can be added if necessary.

Add vanilla, and pour into freezing tray, stirring with a spoon from front to back of tray once during the freezing process.

Makes eight servings.

Fried Green Tomatoes

Fried Green Tomatoes

1 tbsp. Brown sugar
1 c. All-purpose flour
4-6 med. Green tomatoes, sliced 1/2" thick
1 egg, beaten
1/4 c. Milk
1 c. Seasoned dry bread crumbs
3 tbsp. Butter
1 tbsp. Cooking oil

Combine sugar and flour; place on a shallow plate. Dip both sides of each tomato slice into the mixture. Combine egg and milk. Dip each tomato slice; then dip in bread crumbs. In a skillet, heat butter and oil over medium-high. Fry until brown on both sides, but firm enough to hold their shape.

S'mores Cookies

S'mores Cookies

11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

Directions:
Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.

Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.

In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

Add the flour mixture to the butter mixer and combine on low speed.

Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

Note: I think you could get away with using store bought cookie dough here and fold in some marshmallows and cinnamon that are in the recipe.

Sweet-Sour Barbecued Baby Back Ribs

Sweet-Sour Barbecued Baby Back Ribs
 
Ingredients:
1 1/4 cup ketchup
3/4 cup water
1/4 cup honey
2 Tablespoons Worcestershire sauce
4 teaspoons lemon juice
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
6 lb. baby back ribs
 

Directions:
Mix together the ketchup, water, honey, Worcestershire sauce, lemon juice onion, salt, and pepper.
Cook for about 10 minutes, stirring occasionally.
Prepare a charcoal grill, and cook ribs over medium-hot coals, turning occasionally. Brush ribs with sauce after each turn.
Cook ribs until desired doneness.

Summer's Best Salad

Summer's Best Salad

Ingredients

4 tomatoes, cut into bite-sized pieces
1 large bell pepper, cut into bite-sized pieces
2 tablespoons olive oil
dried oregano to taste
garlic salt to taste
 

Directions 

 

Combine tomatoes and bell pepper in a large bowl. Pour in the olive oil; stir gently to coat the vegetables. Sprinkle with the oregano and garlic salt to taste. Cover, and refrigerate before serving

Rice with Summer Squash

Rice with Summer Squash

Ingredients

1 cup chopped carrots
1/2 cup chopped onion
1 tablespoon butter
1 cup reduced sodium chicken broth or vegetable broth
1/3 cup uncooked long grain rice
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium yellow summer squash, chopped
1 medium zucchini, chopped

Directions

In a saucepan coated with nonstick cooking spray, cook carrots and onion in butter until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes.
Stir in the yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.

The Best Mustard Pickles

The Best Mustard Pickles

4 cups tiny silver onions
24 small cucumbers, 3 to 4 inches long
1 medium cauliflower
1 sweet red pepper
8 cups cold water
1 cup pickling salt
pinch alum
2 1/2 cups sugar
1/2 cup flour
1/2 cup dry mustard
2 tbsps. turmeric
2 tbsps. celery seed
5 cups cider vinegar

Peel onions. Wash cucumbers well and cut into slices about 1/4 inch thick. Separate cauliflower into bite-size pieces. Cut red pepper into short strips. Measure cold water into a large bowl. Add the salt and alum and stir until salt is dissolved. Add vegetables. Let stand overnight. Drain very well. Combine sugar, flour, mustard, turmeric and celery seed in a large kettle. Stir until very well blended. Blend in vinegar gradually, stirring until smooth. Set over moderate heat and cook until boiling, thickened and smooth, stirring constantly. Add vegetables and heat over moderate heat for 15 minutes, stirring occasionally. Ladle into hot sterilized jars. Seal.
Makes about 8 cups.

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ROOT BEER BARBEQUE BURGERS

ROOT BEER BARBEQUE BURGERS

1 lb. ground beef
one-fourth cup mushrooms
2 tablespoons dried onions
2 tablespoons fresh onion, chopped
1 tablespoon barbeque rub (for seasoning during grilling)

Mix meat with ingredients. Form into four half-inch patties. Grill 5 minutes; flip and baste with barbecue sauce and season with rub. Serve on toasted buns with sauce on the side.

ROOT BEER BARBECUE SAUCE:

1 cup root beer
1 cup ketchup
one-fourth cup fresh lemon juice
one-fourth cup orange juice
3 tablespoons Worcestershire sauce
1-1/2 (packed) tablespoons dark brown sugar
1 tablespoon mild-flavored molasses
1 teaspoon liquid smoke
½ teaspoon grated lemon peel
½ teaspoon ground ginger
½ teaspoon garlic powder
½ teaspoon onion powder

Combine all ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat and simmer until thick. Season with salt and pepper. Refrigerate up to two weeks.

Makes about 1-1/2 cups.

TROPICAL SLAW

TROPICAL SLAW

1 can (20 ounces) pineapple tidbits
1 tablespoon lemon juice
1 medium firm banana, sliced
3 cups shredded cabbage
1 can (11 ounces) mandarin oranges, drained
1 cup miniature marshmallows
1 cup flaked coconut
1 cup chopped walnuts
1 cup raisins
½ teaspoon salt
1 carton (8 ounces) pineapple yogurt

Drain the pineapple, reserving two tablespoons juice; set pineapple aside. Stir lemon juice and banana into reserved juice. In a large salad bowl, combine the cabbage, oranges, marshmallows, coconut,
walnuts, raisins, salt, pineapple and banana mixture.

Add yogurt; toss to coat. Cover and refrigerate until serving.
Yield: 10 servings.

Baby Back Ribs with Root Beer and Sweet Onion BBQ Sauce

    Baby Back Ribs with Root Beer and Sweet Onion BBQ Sauce

    Recipe: Chris Brill, exec. chef at Iowa Meat Farms, San Diego

    Servings: 4

    RIBS:

    2 racks baby back ribs

    3 tablespoons dry rub

    24 ounces root beer — (that's a guess, more as needed)

    BBQ SAUCE:

    8 ounces sweet onions — chopped

    3 cloves garlic — peeled, chopped

    4 ounces red bell pepper — chopped

    16 ounces canned tomatoes — undrained

    1 cup bottled spicy hot red sauce — (not Tabasco, but a milder but spicy blend)

    10 ounces brown sugar — (or use 5 ounces honey)

    2 ounces lemon juice — (or cider vinegar)

    1. Ribs: Preheat oven to 325. Season the ribs well with the dry rub.

    2. Place on a rimmed sheet pan or cookie sheet (or a disposable aluminum pan) that's just large enough to hold the ribs. Add about 1/2 inch of root beer. Cover a with foil and seal well.

    3. Bake until the ribs are tender, about 2 hours. During last 5-10 minutes brush the ribs with the sauce (below). You may also finish the ribs on an outdoor grill, but don't add the sauce until the last. Serve ribs with additional sauce.

    4. SAUCE: In blender or food processor combine the onions, garlic, pepper and tomatoes. Blend until evenly pureed.

    5. Pour sauce into a saucepan and add remaining ingredients. Simmer over low heat until the sauce thickens some, about 20-30 minutes.

Baked Beans

Baked Beans

1 lb. Dry navy beans
6 c. Cold water
1 tsp. Salt
1 (8 oz.) pkg. Bacon
1/2 c. Brown sugar, packed
1/4 c. Molasses
1 med. Onion, cubed
2 tsp. Dry mustard

Rinse beans. Combine beans and water in a large saucepan or Dutch oven. Cover, heat to a boil; boil 2 minutes. Remove from heat and let stand 1 hour or overnight. Add salt, simmer partially covered 1 hour or until beans are tender. Drain, reserving liquid. Cut bacon into 1" pieces. Combine bacon, brown sugar, molasses, onion and dry mustard with beans in Dutch oven or 2 quart bean pot. Add 1 3/4 cup reserved liquid. Bake, uncovered in 300 degree oven for 5 hours. Add additional water if necessary.
Makes 12 (1/2 cup) servings.

Watermelon Pie

Watermelon Pie

Ingredients

1 (3 ounce) package watermelon flavored gelatin
1/4 cup water

1 (12 ounce) container frozen whipped topping, thawed

2 cups watermelon

1 (9 inch) prepared graham cracker crust

Directions

Mix together the watermelon gelatin and water. Fold gelatin mixture into the dessert topping. Add cut watermelon.

Pour mixture into graham cracker crust. Cool in refrigerator for about 3 hours.

Bayou Tomato Soup

Bayou Tomato Soup

6 cups peeled and finely chopped tomatoes
1 medium onion, grated
3/4 cup lemon juice
1 teaspoon vinegar
1 teaspoon celery seed
Salt
6 tablespoons mayonnaise
Curry powder
Chopped parsley

Combine tomatoes, onion, lemon juice, vinegar and celery seed.
Mix well.
Season with salt.
Pour into freezer tray and freeze to a mush (about 1 hour).
Serve half-frozen, topped with mayonnaise which has been seasoned
with curry and chopped parsley.

Serves: 6

Grilled Cabbage

Grilled Cabbage

Ingredients

1 large head cabbage, cored and cut into 8 wedges
8 teaspoons butter
1/4 cup water
1/2 teaspoon garlic powder, or to taste
1/2 teaspoon seasoned salt, or to taste
ground black pepper to taste
 

Directions Preheat an outdoor grill for medium-high heat and lightly oil grate. Arrange the cabbage wedges into the bottom of a large metal baking dish. Pour the water into the dish. Place a teaspoon of butter on each cabbage wedge. Season liberally with garlic powder, seasoned salt, and pepper. Cover the dish with aluminum foil. Place the dish on the preheated grill; cook until cabbage is tender, about 30 minutes.