Donna's Georgia Swamp Sauce

Cousin Randy's wife Donna sent me this recipe:


1 cup ketchup

3/4 cup water

1/4 cup worcestershire sauce

2 TBS. chili powder


boil for 5 minutes pour over any kind of meat ( I usually sear my meat first just brown a little)cook on low heat 250 or 300 for 3 hours or so

Blueberry Cake

Florida has a blueberry season! Who knew? Although the Florida version holds no candle to its northern cousin from either Maine or Pennfield, New Brunswick.

2 cups blueberries washed and sorted

1 cup sugar

2 cups flour

4 tsp baking powder

1/4 tsp salt

1 egg beaten

1 cup milk

4 tbsp melted shorteing

1 tsp vanilla

Topping

2 tbsp butter

1/4 cup flour

2 tbsp brown sugar

1/4 tsp cinamon

Mix dry ingredients in a bowl. Beat egg, add milk and shortening to bowel. Beat well. Batter is thick.

Fold in blueberries. Grease square 8x8 pan with shortening. Pour batter into pan

cut topping ingredients together with a fork or pastery blender until crumbly. Sprinkle over top of cake

Bake at 350 for 40-45 minutes

Chocolate Cream Pie

1 baked pie crust

4 egg yolks beaten

1 1/2 cup sugar

1/3 cup corn startch

1/2 tsp salt

3 cups milk

2 tsp vanilla

2 ounces unsweet chocolate cut up

1 cup whipped cream

beat egg yolks in bowl

sugar, corn startch and salt in sauce pan

over medium heat gradually wisk in milk. add chopped chocolate. Stir constantly bring to boil. Mixture will thicken

Add about 1/2 hot mixture to egg yolks then stir this back into sauce pan. Add vanilla, return to boil. Remove from heat and por into pie shell.

Refridgerate four hours until set

Top with whipped cream, raspberries and chocolate shavings if desired.

Stuffed Squash

Squash is gruesome in my books. Right up there with brussel sprouts and turnip for gag factor.

As I grew up I realized adding brown sugar or bacon made almost anything edible, and if that fails why even try.

This has always been a Christmas time hit with the yellow, green and red making an attractive dish. This one is dedicated to my friend Eugenie

2 acorn squash

2/3 cup graham cracker crumbs

1/3 cup coarly chopped pecans

1/3 cup butter

3 TBS brown sugar

1/8 tsp salt

1/4 tsp nutmeg

cranberry sauce (Canned will do)

pierce whole squash with fork multiple timesMicrowave on high 6 minutescut squash 1/2 and remove seedscut side down cover with plastic wrap microwave 7-9 minutesremove stem so squash will sit upright
Meanwhile mix remaining ingredients except cranberry saucePlace 1/4 mixture in squash. Microwave 3-5 minutesTop with a dollop of cranberry sauce and serve

Spaghetti Carbonara

One of my all time favourates! This is simply eggs, bacon and cheese tosed with hot pasta.

Don't be misled by several creamy sauced versions I have seen in chain restaurants.

1 lb spaghetti

1 lb bacon

1 cup freshly greated parmesan

4 tbs butter

3 eggs lightly beaten

1-3 tsp fresh ground pepper to taste

Cook bacon until crisp. I use kitchen scissors to cut across the strips so it cooks already crumbled. Boil Pasta in salted water until done, drain well.

Toss Spaghetti with bacon, cheese, butter and pepper in a warmed serving bowl. Pour in eggs and toss well. The eggs coat the hot pasta and cook.

Serve immediatly. I like this one with lots of pepper

Stella's Crab Cakes

These will leave you yellin for Stella for more......STELLA..... Marlon style. However this is a Baltimore family recipe from Sharon's grandmom Stella.

Serves four as a main course or can be made into mini appetizer cakes

1 lb lump crab meat

1/2 stack saltine crackers crushed( abox of saltines has four sleaves, 1/2 of one)

2 heaping Tbs mayonaise

1/2 tsp dry mustard

2 heaping tsp Old Bay seasoning
2 eggs

2 tsp baking powder

parsley

toss crab in cracker crumbs set aside

in seperate bowl mix all other ingredients and beat with wire wisk. When thickened gently fold into crab mixture. Form into 8 balls flatten and fry in two tablesp oil or shortening

allow to brown then flip carefully as they easily break apart

serve with a remoulade or cocktail sauce

Adel's Peanut Butter Cookies

made miserable curry tonight courtesy of Rachel. When will I learn. Wanted something good and digging through my mothers recipes found one from my maternal grandmother.

1 cup butter

1 cup peanut butter (those of you who know me, no I did not use my imported stash but domestic instead)

1 cup white sugar

1 cup brown sugar

2 eggs

1 tsp vanilla

2 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

Cream together peanut butter butter and sugars. Blend in eggs and vanilla. Add dry ingrediants and mix well. Using a cookie scoop drop ball onto ungreased cookie sheet. Flatten slightly with fork. Bake at 350 12-15 minutes.