69er DINER!

Evidently, we have some superb chefs in our class.  Below you'll find some specialties.  Please add to our list by sending YOUR recipes to moultriehigh69@gmail.com or post on the forum.

Homemade Chicken Pot Pie

Ann Reynolds Lightfoot

 

Chicken Pot Pie

2 Tbsp. Kraft Zesty Italian Dressing

1 lb. boneless chicken breast cut into bite size pieces

2 cups frozen mixed veg. ( I cook them first)

1 can (10 3/4 oz.) Cream of chicken soup

1/4 lb. (4 oz.) Velveeta cheese, cut up

1 sheet frozen puff pastry (thawed)

1 egg, lightly beaten

Preheat oven 400 degrees. Heat dressing in large skillet. Add chicken. Cook and stir 5 min. or until cooked through. Stir in vegetables, soup, and Velveeta. Spoon into greased 9 in. square baking dish.

Unfold pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seat. Brush pastry with beaten egg. Cut several slits in top of crust to permit steam to escape.

Place dish on baking sheet. Bake 30 min. or until deep golden brown. Let stand 5 min. before serving.

Makes 6 servings...... Enjoy!

 

Leon and I love this recipe. Better than Ugly Biscuits..... Terry.

 

 

 

 

 

UGLY BISCUITS

Initiated by Ann Reynolds Lightfoot and then carried on by Terry McLemore.

 

here's the receipe for the biscuits:

 

1 stick of butter, 2 cups of self rising flour, 1 or 1 and quarter cup of buttermilk or sweetmilk (does anyone ever say sweetmilk anymore?).

 

Use cast iron skillet, place butter in skillet and melt in oven.

 

Mix milk into your dough.  Use a spatular or spoon or fork but don't use your hans.  When dough gets wet, its ready for the skillet.

 

Take skillet out of oven, dump or roll your dough into skillet.  Using a spoon or spatular, press dough down in skillet like a pizza.  Then use biscuit cutter or upside down glass to cut out your biscuit.

 

Place in oven and cook for 25-30 minutes at 425.

 

 

 

 

Sharon Thomas Chavers

 

AMBROSIA COOKIES

1/2 cup butter, softened

1/2 cup shortening

1 cup firmly packed brown sugar

1 cup sugar

2 eggs

1 tablespoon grated orange rind

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

3 tablespoons orange juice

1 1/2 cups regular oats, uncooked

3 cups flaked coconut

1.  Cream butter and shortening; gradually add sugar, beating until light and fluffy.  Add eggs and orange rind, and beat well.

2.  Combine next 4 ingredients; add to creamed mixture alternately with orange juice, beginning and ending with dry ingredients.  Stir in oats and coconut.  Chill dough at least 1 hour.

3.  Drop dough by heaping teaspoonfuls onto ungreased cookie sheet.  Bake at 375 degrees for 12 minutes.  Cool on wire racks.

Yields:  about 8 dozen

 

 

 

 

 

 

 

 

 

Ruby's sour cream  pound cake :
1cup crisco                                   3 cup Flour, sifted
3 cups sugar                                 1/4 tsp salt
6 Lg. eggs                                     1/4 tsp Baking Soda
1  8 oz. sour cream                        1 tsp. Vanilla
 
Cream crisco & sugar and eggs one at a time
add flour, soda & salt mix well
add vanilla and sour cream mix well
Bake 1 1/2 hours at 300 degree
In an angel cake pan or bundt pan
Test with tooth pick.
 
Kent Powell

Jacki's Dessert
 Crust- 1 1/2 Cup Flour, 3/4 cup choped pecans,3/4 cup soft oleo
mix together & spread in a 9x13 pan Bake at 350 for 30 min. let cool
 
2nd layer 1 8oz. cool whip  1 8oz. cream cheese mix together & spread on crust.
 
3rd. layer 3 cups milk 2 small instant Van. pudding mix & spread on top of 2nd. layer
 
topping - cool whip & chopped pecan

Kent Powell

 

 

 

PEANUT BUTTER PIE

  1/2 gallon ice cream, sligh softened ( Vanilla recommended ) 1 ( 18 ounce ) jar extra crunchy peanut butter.  1 ( 8 ounce )  Cool Whip   2 pie crusts                                          Directions           Mix ingredints well, put into, redy- made pie crusts (graham cracke, shortbread or chocolate ).    Freeze        Serve frozen with chocolate or caramel sauce        drizzled over top of each slice if desired.                                                                         Larry Hunt

 

 

 

 

CUBAN BLACK BEANS AND RICE
 
1 lb. dry black beans
8 c. water
1 lg. onion, chopped
3 green peppers, chopped
1 clove garlic, chopped
1/2 c. olive oil
1/4 lb. ham bone (optional)
3 bay leaves
1 tbsp. salt
1 oz. white bacon
1/2 c. vinegar (OPTIONAL)
Raw chopped onion
Soak beans in 4 cups of water overnight, after washing them thoroughly. Keep the water for cooking and add 4 more cups of water. Fry slightly the onions, green peppers and garlic in olive oil.
Combine all ingredients except vinegar. Cook on stove with low heat until beans are tender and the liquid has thickened. Takes 3-5 hours. Serve over rice with vinegar and raw chopped onions.
(If no time, resort to CANNED seasoned Goya Black Beans!  :) )   Teresa

 

 

 

 

 

 

Key Lime Pie

Ms. Mims Venet,

I'm sure that the recipe submitted by Al Morey is outstanding. But please consider my version before you act on his.

1. Crank the Lexus and head to Winn Dixie.

2. When in Winn Dixie, go to the frozen food isle and look for the Edward's Key Lime Pie.

3. Take a short trip over to the wine section and pick up a bottle of Kendall Jackson Chardonnay.

4. Once home, chill the Chardonnay for 40 minutes and thaw the Key Lime Pie for the same length of time.

5. Finally, take the FULL chilled bottle of Kendall Jackson to the veranda along with 2 glasses and a generous slice of pie. I use a fork, but some people prefer a spoon.

Enjoy....compliments of the one and only...Mr. Mercer.

(Note from T....Mr. Mercer's recipe wins!)

And as a side note:  When I read Steve's email to Margie, she told me that the EDWARDS family had a home on the river there in Fernandina.  So being we nosy ones, we took a tour down their private drive to see their estate. (Margie had already toured the kitchen area once before.)  Must say, that Steve must not be the only one who enjoys their pies!

 

 

Sweet Treat

Place a few square pretzels (I used football shapes I found at Walmart) on a cookie sheet.

Top each pretzel with 1 piece of ROLO candy.  Put in 350 degree oven for 2-3 minutes.

Take out of the oven and top each candy with piece of pecan. 

These taste like a turtle but crunchier and with the salt.  After they are made you can keep them in the freezer for a quick treat.

Hope everyone enjoys.

Sharon Thomas Chavers

 

  Recipe: Quick Apple Tart

Imagination is a powerful tool. You can go any way, visit any place. Sometimes, on a gloomy day, I take myself for a stroll down a Paris street in search of a patisserie. A glance at the window shows a display of artful pastries and breads. The senses are filled with the fragrance and beauty of the various choices. What is more French than those wonderful apple tarts? The glimmering yellow apples slices on the delicate brown pastry also reflect the promise of the autumn harvest season.

 

This quick apple tart recipe easily re-creates that dessert right here in my kitchen. As I tested this recipe, its ease and the beauty of the outcome surprised me. And what a compliment it is when a guest asks where you purchased such an exquisite dessert.

RECIPE: Quick Apple Tart INGREDIENTS 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed 
 3 medium Golden Delicious apples, peeled, cored, very thinly sliced 
 2 tablespoons unsalted butter, melted 
  3tablespoons cinnamon sugar (or 3 tablespoons sugar mixed with scant 1/2 teaspoon ground cinnamon) 
 1/4 cup apricot jam, melted DIRECTIONS Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Unfold pastry on parchment paper. Using the tines of a fork, pierce a 1/2-inch border around edge of pastry, then pierce center all over. Arrange apple slices atop pastry in 4 rows, overlapping apple slices and leaving border clear. Brush apples with melted butter, sprinkle with cinnamon sugar. Bake 25 minutes. Brush melted jam over apples. Bake tart until golden, about 8 minutes longer. Serve warm or at room temperature with whipped cream or vanilla ice cream. Serves 6.

Ann Reynolds Lightfoot  

  Key Lime Pie quickie!

1/4 cup of water
2 packs of Lite Key Lime Yougart (the 6 ounce type)
1 small pack of Sugar free Lime gelitine mix
6 ounces Sugar Free Kool Wip
I also add 1/4 cup of Splenda to this.
Mix it all together real well and pour into a low fat graham shell, let her sit in the refer at least 2 hours....then eat it. It will blow you away for a pie that takes 4 minutes to make. Very low in fat/sugar/calories.
 I'm sure you will find it wonderful. I did.

Al Morey  

 Chili Salad

Okay Guys and Gals:  Here is the chili salad that is soooo good.   Not much cooking to it.first you must start with a good home made chili.  We make about 5 gallons at a time because my whole family loves it and we are all pigs.  Spread a large amount of  frito's  corn chips(small size chips) on a large plate.  Then spread a large amount of chili on top of the chips.  Then spread a generous amount of cheddar jack cheese onto the chili.  Then spread a generous amount of salad, iceburg/romaine/greenleaf combo onto the cheese.  Add your favorite salad toppings.....tomatoes, cukes,etc.  Top with your favorite salad dressing.  Yum Yum!!

Gary May  

 

 Gravy

 

Making brown gravy is kinda like making cathead biscuits.  Practice makes perfect.  Brown gravy is better to me made from beef.  After cooking cube steak pour off most of the grease.  Add several tablespoons of self-rising flour to the left over grease and drippings.  Keep stirring the flour around until it browns.  Then add water and stir while cooking over medium high temp until the flour dissolves and the gravy becomes thick.  Be sure to add salt and pepper to taste.  Then turn down the heat and cook slowly for at least twenty to thirty minutes.  If the gravy is too thick add more water.  If it is too thin add flour to a cup of hot water and stir with a fork until dissolved and add to the flour mixture.  If at first you don't succeed, then try again.

Francine Ross Pittman

 

 

 

Homemade Chicken Nuggets

I can make chicken nuggets. If I'm making them just for Leon and myself, I use one boneless chicken breast. Cut it up in  small pieces, season with garlic powder, salt and pepper. Then soak (overnight, if you have time) in buttermilk. Remove from buttermilk and use a flour mixture with a little cornmeal and coat well. Then just deep fry  Sometimes I shake a litttle lemon pepper on them after frying. Never had anymore raw chicken.

We really like these and so do our grandkids...

Ann Reynolds Lightfoot

 

I found this recipe on the internet today.  I will share it with you.  I hope it helps Herb & Merrimae.  I think this is very expensive to buy.

PRUDHOMME'S CAJUN SEASONING MIX

1 Tablespoon Paprika

2 1/2 Teaspoons Salt

1 Teaspoon Onion Powder

1 Teaspoon Garlic Powder

1 Teaspoon Cround Cayenne Pepper

3/4 Teaspoon White Pepper

3/4 Teaspoon Black Pepper

1/2 Teaspoon Dried Thyme Leaves

1/2 Teaspoon Dried Oregano Leaves

MIX ALL INGREDIENTS WELL.

 

Sharon

 

Al, I ate this one night at Chili's and came home and tried to duplicate.  At least I don't burn the chicken like they did. This is what I do.

1.  Place 2 cups of margarita mix and 1/2 cup tequila in a plastic bag with boneless skinless chicken breasts or tenders.  Marinate at least 3 hours.  Cook outside of the grill until done.  If you don't want the tequila in it, I think it would still work.

2.  Cook a package of Uncle Ben's chicken flavored rice.  When the rice is done add 1 can whole kernel corn drained.

3.  Open a can of seasoned black beans and warm them.

4.  Cut several flour or corn tortillas into strips and fry.

How to serve

Put the rice in the middle of the plate.

Spread the black beans around the outside of the plate.

Put the chicken on top of the rice.

Top with the tortilla strips.

ENJOY!  Sharon

 

APPLE DIP

1 8 ounce CREAM CHEESE

1/2 cup BROWN SUGAR

1/3 cup GRANULATED SUGAR

1 teaspoon VANILLA EXTRACT

Mix all the above together with a hand mixer.

Stir in 1 cup chopped PECANS.

Serve the above with sliced apples.  I dip my apples in Ginger Ale to keep them from turning brown. 

 Sharon

 

 

 

CHRISTMAS JEWELS

CREAM TOGETHER:

1/2 CUP BUTTER

1 1/2 CUPS SUGAR

3 EGGS

ADD 1/2 CUP TAYLOR OR MOGEN DAVID GRAPE WINE.

 

MIX DRY INGREDIENTS:

2 CUPS ALL PURPOSE FLOUR

1/2 TEASPOON SALT

1/2 TEASPOON BAKING POWDER

1 TEASPOON OF EACH OF THE FOLLOWING: CINNAMON, NUTMEG & CLOVES

 

COMBINE THE 2 ABOVE MIXTURES.

CHOP 2 POUNDS DATES, 1/2 POUND CANDIED PINEAPPLE, 1/2 POUND CANDIED RED CHERRIES, 1/2 POUND CANDIED GREEN CHERRIES AND 3 CUPS CHOPPED PECANS.

 

POUR THE BATTER OVER THE CHOPPED MIXTURE AND MIX WELL.  IT TAKES A BIG CONTAINER TO MIX THIS MIXTURE.  IT IS BETTER TO MIX ONE DAY AND BAKE THE NEXT DAY.

DROP IN VERY SMALL AMOUNTS (1/2 TEASPOONS) ON A GREASED COOKIE SHEET.

BALE AT 350 DEGREES FOR 15 MINUTES.

PLACE IN COOKIE TIN OR AIR-TIGHT CONTAINER.

KEEPS INDEFINITELY.

YIELD:  OVER 300 COOKIES

*  RANDY PUTS SOME IN A TUPPERWARE CONTAINER AND POURS BOURBON ON HIS.

 

Sharon

 

 
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BUTTERMILK PIE

from Ann Lightfoot

1 cup sugar

1 cup buttermilk

1/2 cup Bisquick

1/3 cup   (5 1/3   Tablespoons) butter, melted

1 teaspoon pure vanilla extract

3 eggs

 

Directions:

Preheat oven to 350 degrees.

Grease a 9 inch pie plate

Put all ingredients in a bowl and blend for 1 minute with an electric mixer. Pour mixture into prepared pie plate.

Bake for about 40 or 50 minutes,  (my oven varies for some recipes) or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. It will continue to cook a little more once out of the oven.

Ann

 

Biscuit Pudding
Here is my Mama's and my Nanny McCoy's Recipe.
Mama used Nannny's Biscuit Pudding Recipe and changed the dark raisins to white raisins and instead of putting Milk Sugar Glaze on it, she did a Lemon Sauce and put it on the Biscuit Pudding........From that day on this is how my whole family wanted it.......Hope you like it....
 
Biscuit Pudding
 
You can make a big pan with this or make a smaller pan which will make the servings thicker. Depends on how thick you like it. Just try it and then you will know how you will want to do it next time.
 
6/8 Leftover Biscuits or Make a pan of biscuits (this is what I have to do)
4 cups of milk
2 cups of sugar
8 eggs
½ cup of butter (cut up and set aside)
2 teaspoons vanilla
2 cups of white raisins
 
Crumble the biscuits up and pour all the milk over biscuits and let soak until it is all soft. Add sugar; then add eggs one at a time, mixing well each time. Add butter, vanilla and raisins and mix well. Bake at 350 for 35/45 minutes or until firm and knife inserted in the middle comes out clean. Take out and let stand and cool. When Lemon Sauce cools a little, pour over on top of  Biscuit Pudding and spread. Then just let stand and cool or eat it……
 
Lemon Sauce
 
I double this when I do a big pan of Biscuit Pudding
 
6 egg yokes
1 cup of sugar
1/3 cup of Lemon Juice (fresh)
½ cup of butter (room temp)
 
Whisk the egg yokes and sugar together really well. Add lemon juice and mix well. Put in double boiler and cook over steam stirring constantly. (Bring it to a slow simmer)  Cook egg mixture about 5/7 minutes stirring constantly still. It will start thickening. And when it coats the back of a spoon it is ready.  Add butter and mix really well. Let cool a little and pour over the pan of Biscuit Pudding. It’s ready now, you can eat it when you get ready. Store in the fridge, covered.
 
Hope You Enjoy!
Love Ya,  Cheryl...................