Meatballs

Meatballs
Ingredients
  1. 3 pounds ground beef, 80% lean
  2. 1 pound ground pork
  3. 2 large onions
  4. 8 large eggs
  5. 4 cups bread crumbs
  6. 1/4 cup olive oil
  7. 1 bulb garlic
  8. 2 cans tomato sauce
  9. 2 cans stewed tomatos
  10. 4 pounds mushrooms (optional)
  11. 2 Tbs fresh or 1/2 Tbs dried thyme
  12. 2 Tbs fresh or 1/2 Tbs dried basil
  13. 1/2 Tbs fresh or 1/8 Tbs dried oregano
Instructions
  1. Add stewed tomatoes and tomato sauce to a large pot. Dice the mushrooms and add to the pot. Add the herbs. Simmer all day.
  2. Using a food processor grind the onions. Mix the ground meat, eggs and onions in a large bowl. Add the bread crumbs and mix well. Add oil to a large frying pan. Make about 8 meatballs and start cooking in the frying pan at medium heat. Turn the meatballs at least once, hopefully more depending on if they are not falling apart. When finished cooking, remove and place in a large deep baking sheet (preferably use a wire rack in the baking sheet to keep the meatballs from sitting in the grease) . Fry all the meatballs and continue to pile them up on the baking sheet.
  3. Bake the finished meatballs in the oven at 250 degrees for 1 to 3 hours. The drier they get the better they will taste.
  4. Turn off the sauce and add the meatballs from the oven. They will soak up the sauce and become juicy and tender.
Notes
  1. Serve over pasta. Best served with salad, crusty bread or crusty rolls, red wine, and chocolate cake and expresso for desert.
  2. Freeze leftover meatballs and sauce in individual meal sized containers.
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Hot Wing Sauce

Hot Wing Sauce
Ingredients
  1. 6 lbs hot peppers, most of the seeds removed, a mixture of fresh and frozen (see tips below)
  2. use a mixture of your favorites or just whatever is growing in the garden: scotch bonnet, banana, poblana, cherry, jalapeu00f1o, thai
  3. 2 large sweet red peppers (adds sweetness and color)
  4. 1/4 cup safflower oil
  5. 2 lbs okra, chopped coarsely
  6. 1 or 2 cups vinegar (see instructions)
  7. 2 whole bulbs of garlic, peeled and chopped coarsely (yes it is a lot)
  8. 2 Tbs black pepper
  9. 2 Tbs salt
see instructions
  1. butter: 1 lbs now or 2 Tbs per serving later
  2. vinegar: 1 cup now or 1 Tbs per serving later
Instructions
  1. Prepare the peppers (see hints tips below). In a large pot, sautu00e9 the peppers, okra and oil until soft. Simmer for an hour. They should make their own juice. Add the remaining ingredients and simmer another hour or two. If brave you can taste it and adjust the spices. Optionally let it cool overnight to set the flavors.
  2. Blend, puree or mill the sauce. The food mill removes all of the seeds and skins, but the other methods still make a smooth sauce.
  3. Add one cup of vinegar now. This makes a thicker sauce and saves freezer/can space. Optional: add 2 cups of vinegar now and don't add any when you make the final sauce below. If you are canning, don't add any butter now. If you are freezing, you can add the entire 1 lbs of butter now and don't add any when ready to serve.
  4. Freeze or can the sauce in 4 oz containers/jars for 2 servings of hot wing sauce. To can I use a pressure canner to be safe, hot packed, 5# for 30 minutes.
  5. Serving: for 8 small or regular sized wings, mix 2 Tbs hot wing sauce with 2 Tbs vinegar and 2 Tbs butter in a large container with a lid. Add deep fried wings right from the fryer, put the lid on and shake for 15 seconds. Take the lid off, let cool for 2 minutes, put the lid back on and shake for 15 additional seconds. Promptly remove the lid (unless you like soggy wings). Serve immediately.
Tips
  1. Use disposable nitrile gloves. They will not let the pepper juice soak through to burn your hands and if you get the correct size for your hands you won't chop the tips off while working. Pull the fingers down so they are tight. As a precaution I have my wife dial 91 before I start cutting the peppers in case there are any problems. Keep your work area clean, discard the gloves after each use, and wash your hands thoroughly after every session of dealing with the peppers.
  2. You can freeze the peppers all summer, and then make one huge batch in the Fall per the ingredient list above. Wash the peppers and put in freezer bags until you are ready to use them. Let them thaw before you start to work with them. Make sure to use a very sharp knife to cut the previously frozen peppers as they will be leathery. Cut the pepper lengthwise and to one side of the stem. Use your finger to scrape out the seeds and rip off the stem. No need to dice the pepper.
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Apple Pie

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Apple Pie
Ingredients
  1. 1/4 cup apple juice
  2. 1/2 cup brown sugar
  3. 4 tbsp light butter (stick or tub) at room temperature
  4. 4 Gala or Granny Smith or Honey Crisp apples, peeled, cored and sliced
  5. 2 tbsp cornstarch
  6. 2 refrigerated ready-made piecrusts
  7. 1 tsp cinnamon
Instructions
  1. Preheat oven to 350°F. Combine apple juice, sugar, and butter in a bowl. Add apples and cornstarch. Place one piecrust in a 9" pie pan and fill with mixture. Slice the second piecrust into eight 1/2-inch-thick strips and drape over filled pie shell in a crisscross pattern; pinch edges to fasten to bottom crust. Bake 55 minutes or until golden brown. Sprinkle top with cinnamon.
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German Potato Salad

German Potato Salad
Ingredients
  1. 8 slices real pork bacon
  2. 3 tablespoons flour
  3. 4 teaspoons chopped onion
  4. 2/3 cup vinegar
  5. 2/3 cup water
  6. 2 Tbs sugar
  7. 4 teaspoons salt
  8. 1/2 teaspoon ground black pepper
  9. 1 teaspoon powdered dry mustard
  10. 1/2 teaspoon crumbled whole rosemary leaves
  11. 2 quarts cooked diced potatoes
  12. 1/2 cup chopped fresh parsley
Instructions
  1. Fry bacon until crisp. Remove from pan, drain and crumble. Add flour and onion to the bacon fat left in the pan. Stir in vinegar, water, sugar, salt and spices. Cook only until mixture is of medium thickness. Add to potatoes, parsley and crumbled bacon. Mix carefully to prevent mashing the potatoes.
  2. Recipe originally called for 1/2 cup of sugar. That was way too much, so we cut it down.
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Pie Crust

Pie Crust
Ingredients
  1. 2 1/2 cups flour
  2. 1 teaspoon salt
  3. 1 teaspoon sugar
  4. 1 cup (2 sticks) very cold butter, cubed or cut into small pieces
  5. 6 to 8 tablespoons ice cold water
  6. Optional: Egg wash (1 egg whisked with 1 tablespoon water or milk)
Instructions
  1. Makes two 9-inch piecrusts or 12 to 15 Jr. Pie piecrust rounds
  2. A few simple tips will help you make a wonderful butter crust. Make sure the ingredients are very cold. you can even chill the flour! Also, make sure not to overwork the dough, that's really the key.
  3. 1 In a large bowl or mixer, combine the flour, salt, and sugar. Add the butter pieces and cut them into the flour mixture, working until you have big crumbs (see Tip). Add ice cold water, 1 tablespoon at a time, and mix in until the dough holds together.
  4. 2 Divide the dough into 2 mounds. Wrap each mound in plastic wrap and refrigerate for 45 minutes to overnight. Let the dough stand for at least 15 minutes before rolling it out.
  5. 3 Roll out the dough on a lightly floured surface or between 2 pieces of parchment or wax paper, then place the rolled-out dough in the pie pan and press into place.
  6. 4 For pies with tops, brush a little water on the edges of the bottom crust before adding the top crust and crimp the edges of the top and bottom crusts together with your fingers to seal them all around the pie. You can use your fingers, thumb, fork, or the back of a teaspoon to add a design along the ridges. Also, gently lift the edges from the pan a bit (it helps make it easier to cut and serve slices of the baked pie later on). Make little slits in the top crust to allow steam to escape (and add a decorative charm!). Another fun flourish is to add to the top crust little pieces of scrap dough cut out in shapes such as flowers or leaves. Brush the top crust with an egg wash, place on the decorative bits, and sprinkle with sanding sugar (or regular sugar) for a sparkly top.
  7. Tip: What's best to use to cut the butter into the flour?
  8. You can use two butter knives or a fork, or pulse gently with your mixer, or use your fingers. If you want to get a fun and fancy tool, get a pastry blender, also called a pastry cutter. It's a handheld tool, kind of like a potato masher for pastry dough! Whatever you use, I recommend chilling the utensil in the freezer first, so it's nice and cold! It is important that the butter stays as cold as possible, so if you use your fingers, be careful not to warm the butter too much with your hands.
Notes
  1. I'm thinking the one in better homes and gardens is better than this one.
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Peach Pie

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Peach Pie
Ingredients
  1. pie dough for two crusts (upper & lower)
  2. 5 to 6 cups peeled and sliced fresh peaches (see tip). One medium peach is about 1 cup.
  3. 1 teaspoon lemon juice
  4. 1/2 cup dark brown sugar, or as desired
  5. 1/4 cup sugar
  6. 1/4 teaspoon ground cinnamon, nutmeg, or cardamom, optional
  7. 1 teaspoon vanilla extract, optional
  8. 3 tablespoons cornstarch, potato starch, or flour
Instructions
  1. Preheat the oven to 350u00b0F.
  2. In a large bowl, toss the peaches with the lemon juice, sugars (& spices and/or vanilla, as desired). Let sit for an hour or 6.
  3. Roll out the pie dough and place the bottom crust in the pie pan.
  4. Add the thickener of your choice and stir to coat the peaches.
  5. Pour the peaches into the piecrust.
  6. Add the top crust and make slits for the steam to escape.
  7. Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling. You might need to carefully broil for a few minutes to get that perfect golden brown.
Notes
  1. You can peel the peaches as they are, or blanch them in hot water for 30 to 40 seconds, then put them in a bowl of cold water to cool before peeling.
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Pickels- Quick

Pickels- Quick
Ingredients
  1. 1/8 cup fresh dill
  2. 1/8 cup onions
  3. 1/8 cup hot peppers
  4. 1/8 cup garlic
  5. 1/8 tsp salt
  6. 1/8 tsp mustard seeds
  7. 1/8 tsp celery seeds
  8. 1/8 tsp tumeric
  9. 1/2 cup vinegar (5%)
  10. 1 1/2 cup water
  11. 2 grape leaves
Instructions
  1. get it to a boil, pour over cucumbers in a jar, seal jar, put in fridge for 24 hours. Eat.
  2. Makes one jar.
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MUSHROOM MOZZARELLA BAKE

MUSHROOM MOZZARELLA BAKE
Ingredients
  1. 1 lb fresh mushrooms, sliced (0.454 kg)
  2. 3 tbsp butter (45 mL)
  3. 3/4 tsp seasoning salt (3 mL)
  4. 2 tbsp whipping cream (30 mL)
  5. 1 tsp dried parsley (5 mL)
  6. 1/4 tsp black pepper (1 mL)
  7. 3/4 cup grated Mozzarella cheese (175 mL)
Instructions
  1. In large frying pan or electric frying pan with lid, fry mushrooms in butter over medium heat until softening. Keep cooking until water evaporates. Remove lid of pan. Add seasoning salt; stir-fry until mushrooms are nice and brown. Add whipping cream, parsley and black pepper. Allow to simmer over low heat until whipping cream reduces a bit. This can happen extremely fast. Arrange mushrooms in shallow casserole dish. Sprinkle with cheese. Bake 10 minutes, or until cheese is melted.
  2. Yield: 6 servings
  3. 1 serving
  4. 127.3 calories
  5. 4.6 g protein
  6. 11.0 g fat
  7. 3.1 g carbs
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Strawberry Rhubarb Pie

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Strawberry Rhubarb Pie
Ingredients
  1. 2 - 9" Pie Crusts
  2. 1.5 # Rhubarb, cut into 1/4 " pieces
  3. 1 # Strawberries, cut into 1/2 " pieces
  4. 3 Tbs cornstarch
  5. 3 Tbs flour
  6. 1 cup sugar
Instructions
  1. mix strawberries, rhubarb, 1/2 cup sugar. Let stand for an hour or overnight in the fridge.
  2. Add corn starch & flouer to mixture.
  3. Add mixture to pie crust. Cover or lattice with another pie crust. Sprinkle 1/2 cup sugar on top.
  4. Bake @ 400 for 20 minutes, then another hour @ 350.
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Blackened Chicken with Bean & Corn Salsa

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Blackened Chicken with Bean & Corn Salsa
Ingredients
  1. 4 boneless skinless chicken breast halves
  2. 2 tsp chili powder
  3. 1/4 tsp salt
  4. 1/4 tsp pepper
  5. 1 tbsp canola oil
  6. 1 (15 ounce) can black beans, rinsed and drained
  7. 1 cup frozen corn, thawed
  8. 1 cup chunky salsa
  9. couscous (optional)
Instructions
  1. Combine the chili powder, salt and pepper; rub on both sides of chicken.
  2. In a large skillet, cook chicken in medium heat 4-5 minutes each side, until juices run clear. Remove and keep warm.
  3. Add beans, corn and salsa to skillet; bring to a boil. Reduce heat, cover and simmer 2-3 minutes, until heated through.
  4. Put bean mixture on a serving dish; top with chicken.
  5. If desired, serve with couscous for a complete, healthy meal 🙂
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Buttermilk Dumplings

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Buttermilk Dumplings
Ingredients
  1. 2 1/4 cups all purpose flour
  2. 3/4 cup buttermilk
  3. 1/4 cup cold Schmaltz or cold butter
  4. 1 egg (beaten)
  5. 1/2 tsp baking soda
  6. 1 tsp baking powder
  7. 1 tsp salt
  8. 2 tsp dried parsley or 1/4 cup fresh parsley
Instructions
  1. Whisk together the flour, baking soda, baking powder, and salt.
  2. Stir in the buttermilk.
  3. Cut in the butter until the mixture resembles coarse bread crumbs.
  4. Stir in the herbs, if using.
  5. Cover and refrigerate
  6. drop into hot liquid, cook at 425 F for 20 to 30 minutes uncovered, toothpick should come out clean and the dumplings should be golden brown.
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Enchilada Sauce

Enchilada Sauce
Ingredients
  1. 3 TBSP Vegetable Oil
  2. 1 TBSP flour
  3. 1/4 cup chili powder
  4. 2 cups chicken stock
  5. 10 ounces tomato paste
  6. 1 tsp dried oregano
  7. 1 tsp ground cumin
  8. 1/2 tsp salt
Instructions
  1. In a medium saucepan, heat oil, add flour, smoothing & stirring with a wooden spoon. Cook for one minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano & cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. Sauce will thicken and smooth out.
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Beef Enchilada

Beef Enchilada
Ingredients
  1. 1 pound lean ground beef
  2. 1 1/2 cups diced onion
  3. 1 1/2 cups (about 2 medium) finely diced zucchini
  4. 1 1/2 cups green peppers diced finely
  5. 2 jalapeu00f1o peppers diced finely
  6. 12 corn tortillas, heated or fried in oil to soften
  7. 2 1/2 cups enchilada sauce, canned or homemade
  8. 3 cups cheddar- jack shredded cheese
  9. Serve as desired with: shredded lettuce, avocado, cilantro, sour cream
Instructions
  1. Preheat oven to 350 degrees F.
  2. Heat oil in a large skillet. Add ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on medium heat until browned (about 5 minutes). Tilt the pan and spoon the fat out of the pan; discard. Remove cooked meat to a bowl.
  3. Return pan to medium heat and add onion, green pepper, jalapeu00f1o peppers and zucchini. Saute until just softened, 3 to 4 minutes. Remove the vegetables from the pan and add to the meat mixture; set aside.
  4. Add 1/2 cup of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan.
  5. Assemble the enchiladas: Place tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle. Sprinkle 2 Tablespoons of cheese on top of the meat. Drizzle 1 Tablespoon of sauce on top. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 12 tortillas. Place the tortillas side-by-side in the pan- it's okay if they are all snuggled in there tightly.
  6. Pour remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 30 minutes.
  7. Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt (about 5 minutes).
  8. Serve immediately with desired condiments.
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Roast Turkey

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Roast Turkey
Ingredients
  1. One Whole Turkey
  2. sage & thyme
  3. celery, onion, carrots
  4. butter
  5. 1/2 cup water
Instructions
  1. clean turkey, inside and out.
  2. stuff with herbs, onion, celery, carrots
  3. butter the outside
  4. preheat oven to 500
  5. Place turkey in roasting pan with water, cook uncovered 20 to 40 minutes or until brown. Rotate & reposition often. Watch it carefully. This will start the outside cooking and help make the turkey skin brown and crispy when finished. Expect some sizzling but don't let it get too brown.
  6. Turn down oven to 325.
  7. Cover and cook for an additional time (see chart below for estimates) until temperature reaches 155 breast or 160 thigh. It's easy to miss the target temperature and over cook it but the good news is I've gone as much as 10 degrees over and it's still amazingly tender and juicy.
  8. Remove lid, broil at 500 until nicely brown. Rotate and reposition often while watching it constantly. Can place tin foil over areas that get brown first to ensure bird is evenly browned.
  9. Temperature should be 160/165 by now.
  10. Remove from oven and let sit for 15 minutes before carving (see notes for tips on covering vs not covering. Temperature will reach 165/170 while cooling. This is the minimum for organic or farm fresh turkey, otherwise you might shoot for 170/175 if you are nervous about bacteria in a grocery store turkey.
Notes
  1. Covering the turkey with tin foil will keep it extra juicy while uncovered will keep the skin crispy.
  2. total cooking time inculding pre-browning and roasting.
  3. These are estimates, go by the temperature not the time.
  4. 12-14 lbs cook 2 3/4 to 3 1/4 hours
  5. 15-16 lbs cook 3 1/4 to 3 1/2 hours
  6. 17-20 lbs cook 3 1/2 to 4 hours
  7. 21-22 lbs cook 4 1/4 to 4 1/2 hours
  8. 23-24 lbs cook 4 1/2 to 4 3/4 hours
  9. Estimate 1.5 pounds per person with no leftovers.
  10. 2019 I'm going with 3 lbs * 6 people = 18 lbs
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Ultimate Pumpkin Pie

Ultimate Pumpkin Pie
Crust
  1. Use the lard crust on this site. Allow to fully cool before filling.
Filling
  1. 3/4 cup sugar
  2. 1 tablespoon packed golden brown sugar
  3. 1 tablespoon cornstarch
  4. 2 teaspoons ground cinnamon
  5. 3/4 teaspoon ground ginger
  6. 1/4 teaspoon (generous) salt
  7. 1 16-ounce can solid pack pumpkin
  8. 3/4 cup whipping cream
  9. 1/2 cup sour cream
  10. 3 large eggs, beaten to blend
Instructions
  1. Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.
  2. Add to crust.
  3. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)
Notes
  1. Even though the center of the pie is wet when done it firms up nicely when it cools.
  2. I'm curious if this can get even fluffier by folding in 2 or 3 whipped egg whites.
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Light and Fluffy Pumpkin Pie

Light and Fluffy Pumpkin Pie
Ingredients
  1. 1 medium pie pumpkin or 1 16 oz can pumpkin
  2. 1 C sugar
  3. 1.5 tsp. Cinnamon
  4. 1 tsp. All Spice
  5. 1 tsp. Nutmeg
  6. 1/2 tsp. ginger
  7. 1/2 tsp. vanilla extract
  8. 1/2 tsp. salt
  9. 2 eggs
  10. 1/2 can (12 oz.) evaporated milk
  11. 1 pie crust, or 2 small pie crusts
Instructions
  1. for fresh: slice the pumpkin in half, clean out the goo. Place face down on a cookie sheet, cover with foil, bake 375 for 1.5 hours. when cool, scrape the pumpkin flesh from the peel. Add the flesh to a food processor and puree until smooth.
  2. Add remaining ingredients except egg whites, blend.
  3. whip egg whites, fold in
  4. Pour into pie crust(s). Use tinfoil around the edges to keep the crust from getting extra dark.
  5. bake at 425 for 15 minutes, then 350 for 45-55 more minutes. Pie should NOT giggle when done.
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Ground Beef “Wellington”

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Ground Beef "Wellington"
Ingredients
  1. 1 Tbs. Olive Oil
  2. 1 lb. ground beef or turkey
  3. 2 Tbs. bread crumbs
  4. 1 Egg
  5. 1 tsp. ground cayenne pepper
  6. 1 tsp. salt
  7. ¼ Tbs. ground black pepper
  8. 1 tsp. crushed red pepper flakes
  9. 1 tsp. fresh chopped parsley
  10. ½ Cup: white onion
  11. 4 large cloves Garlic (minced)
  12. ¼ Tbs. celery seed
  13. 1 package Crescent Rolls
  14. ¼ cup melted butter with Garlic powder
Instructions
  1. Preheat oven to 350oF. Lightly grease a baking sheet
  2. Heat olive oil in a skillet over medium heat. Stir in onion, garlic. Cook and stir until the onion and garlic has softened and turned translucent, about 5 minutes. Stir in red pepper flakes, celery seed. Meanwhile, beat the egg in a bowl, add to ground beef. Also mix in bread crumbs, parsley, salt, pepper, cayenne pepper, cooked vegetable mixture. Stir the mixture until well combined.
  3. Separate the crescent rolls into 4 squares, sealing all seams. Divide the meat mixture among the crescent roll squares, and then wrap the dough around the meat, ensuring all seams are closed. Place seam – side down onto the prepared baking sheet and brush melted garlic butter over the pastries.
  4. Bake in the preheated oven until the pastry has turned golden – brown, and the center of the pastries register 1600F on a kitchen thermometer, about 30 to 40 minutes. Roughly 15 minutes through baking apply another coating of melted garlic butter to pastries and allow to finish baking. Slice in half and enjoy. You can apply leftover melted garlic butter to pastries after slicing, IF DESIRED.
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Corn Casserole

Corn Casserole
Ingredients
  1. 1 (15 oz) can whole kernel corn, drained
  2. 1 (15 oz) can cream-style corn
  3. 1 package Jiffy corn muffin mix (8 oz.)
  4. 1 cup sour cream
  5. 1/2 cup butter, melted
  6. 1 cup shredded cheddar cheese or your favorite
Instructions
  1. Preheat oven to 350 degrees. mix all ingredients, minus the cheese, together and pour into a greased baking dish. After the casserole has baked for 45 minutes, or is set in the middle and golden brown, sprinkle with cheddar and put it back in the oven. Let the cheese melt, take the casserole out and enjoy this ridiculously buttery dish.
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Shrimp Lemongrass Soup

Shrimp Lemongrass Soup
Ingredients
  1. 1 stalk lemongrass
  2. 6 slices gingerroot
  3. 1 lime
  4. 5 medium garlic cloves.
  5. 2 small red chilies
  6. 4 cups shrimp bisque
  7. 6 ounces tomatoes, cut into chunks
  8. 4 ounces white mushrooms, sliced
  9. 25 medium raw shrimp, peeled and de-viened with tails on
  10. 2 tablespoons cilantro
Instructions
  1. Cut off the dry end and a few top leaves of the lemongrass stem. Bruise the stem with the handle of a knife and cut into 1-inch long pieces. Bruise the chilies, cut them in half, scoop out and discard the seeds. Slice the garlic very thinly.
  2. Bring the shrimp bisque to boil.
  3. Add lemongrass, ginger, garlic, tomatoes, mushrooms, and squeeze out 1/4 of the lime into the bisque.
  4. Boil 10 minutes.
  5. Add shrimp.
  6. Cook for 2-3 minutes until shrimp turns pink.
  7. Add remaining lime to taste or serve as a garnish.
  8. Garnish with cilantro and serve immediately.
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Ranch

Ranch
Ingredients
  1. 5 tablespoons dried minced onions
  2. 7 teaspoons parsley flakes
  3. 4 teaspoons salt
  4. 1 teaspoon garlic powder
For dressing
  1. 1 cup mayonnaise
  2. 1 cup buttermilk or sour cream
For dip
  1. 2 cups sour cream or Greek Yogurt.
Instructions
  1. Mix together and store in an air tight container.
For dressing
  1. Mix 2 tablespoons dry mix with mayonnaise and buttermilk or sour cream.
For dip
  1. Mix 2 tablespoons dry mix with sour cream or Greek Yogurt.
  2. Mix up a few hours before serving, so the flavors all blend.
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