1 cup sugar
1 1/2 cups corn syrup (I use 1/2 dark and 1/2 light)
1/4 cup butter
1 1/2 teaspoons vanilla
1 1/2 cups pecans, coarsely broken
1 unbaked deep dish pie shell
1. In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.
2. In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.
3. At this point I like to strain the mixture to make sure it’s smooth and lump free.
4. Stir in butter, vanilla, and pecans and pour into crust.
5.Bake in a 350°F oven for about 45 to 60 minutes or until set.
3 cups plain flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons cinnamon
3 eggs, beaten
1 1/2 cups cooking oil
2 teaspoons vanilla
2 1/2 cups chopped bananas
2 cups chopped nuts
1 (10 ounce) can crushed pineapple
1. Sift all dry ingredients.
2. Set aside.
3. Beat eggs,add oil and vanilla.
4. Add dry ingredients and beat about 2 minutes.
5. Add bananas,pineapple,nuts and fold in with a fork–don’t beat.
6. Bake 50 minutes at 350 degrees.
1/2 cup butter or 1/2 cup margarine, melted
1 1/2 cups sugar
3 tablespoons flour
3 eggs, beaten
1 pinch salt
1 teaspoon vanilla
1 cup buttermilk
1 deep dish pie shell (either your own recipe or storebought)
1. Preheat oven to 400°F.
2. Beat the butter and sugar together until light.
3. Add the eggs and beat; then beat in vanilla.
4. Sift the dry ingredients together and add to the batter alternatively with the buttermilk; beat until smooth.
5. Pour into a deep dish pie shell and bake at 400F for 10 minutes, reduce heat to 350F and bake for 50-60 additional minutes.
6. Pie should turn a nice golden brown and a knife inserted should come out clean.
7. Serve warm.
1 loaf French bread, cut into 1 inch cubes (16 oz.)
4 cups milk
3 large eggs, beaten
2 cups sugar
1 cup raisins
3 tablespoons butter
2 tablespoons pure vanilla extract
1/2 cup butter, softened
1 cup sugar
1 large egg, well beaten
2 tablespoons Bourbon
1. Combine bread and milk in a large mixing bowl; set aside for 5 minutes.
2. Add eggs, sugar, raisins, butter and vanilla; stir well.
3. Spoon mixture into a greased 3 quart casserole.
4. Bake, uncovered, at 325°F for 1 hour or until firm.
5. Cool in pan at least 20 minutes before serving.
6. Spoon into individual serving bowls; serve with Bourbon Sauce.
7. Bourbon Sauce: Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves.
8. Add egg, stirring briskly with a wire whisk until well blended.
9. Cook over medium heat 1 minute.
10. Remove from heat, cool slightly; stir in bourbon.
1 (14 3/4 ounce) canned salmon
1/4 cup onion, finely chopped
1/4 cup cornmeal
1/4 cup flour
3 tablespoons mayonnaise
1. Open salmon and drain thoroughly. Place drained salmon in mixing bowl and flake evenly with a fork.
2. Add onion, corn meal, flour, mayonnaise, and egg. Stir until well blended.
3. Shape the mixture into patties about the size of an average burger or less.
4. Cook in oil in skillet over medium heat until browned on each side. Turn once while frying.
Note: The mayonnaise helps the patties hold their shape and keeps them from being too dry.
1 cup carrot, diced
1 cup celery
1 cup onion, diced
1/2 teaspoon garlic powder or 1 fresh diced garlic clove
1/8 teaspoon salt
1/4 teaspoon pepper
1 tablespoon corn oil
4 (15 ounce) cans chicken broth
1 (15 ounce) can Tomatoes, diced (optional)
1 (10 ounce) can Rotel tomatoes & chilies, diced
1 (1 1/4-1 1/2 ounce) packet taco seasoning, I use McCormicks
10 (8 inch) corn tortillas (cut into small pieces, about 1-inchx1-inch)
12 ounces chicken meat, poached, diced
1 cup milk or 1 cup sour cream
12 ounces monterey jack cheese or 12 ounces Mexican blend cheese, shredded
corn tortilla chips, broken into small pieces for garnish
1. Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.
2. Add chicken broth and bring to boil.
3. Add tomatoes, Rotel, taco seasoning, and chicken.
4. Cut Tortillas into small pieces and add to broth mixture.
5. Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
6. Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
7. Add milk and simmer for additional 10 minutes.
8. If thicker soup is desired, add more diced tortillas and let incorporate into soup.
9. Garnish with shredded cheese and broken tortilla chips.
Substitutions: 1 cup Masa Harina (Masa Flour) for 1 10 ct. package of corn tortillas. Gradually add masa flour mixing into broth, mixing thoroughly into broth. If thicker soup is desired, add more masa flour.
You can also use grilled chicken fajita meat for poached diced chicken.