Scratch cook's profile page
Recipes
ham and Oyster Jumbalaya
By scratch cook
in a pot combine butter and rice
- 2 dozen oysters and liquid
- 2 cups raw rice
- 1/4 cup chicken stock
- 1 slice lean country cured ham, diced
- 1/4 teaspoon powdered bay leaf
- 1 tablespoon minced parsley
- 1 teaspoon salt
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 chopped onion
- 1 cup diced, cooked turkey
- 1/4 teaspoon thyme
- 1/8 teaspoon pepper
- dash of tobacco sauce
Pumpkin Custard
By scratch cook
Pumpkin custard is a lovely and light dessert
- 1 cup canned or fresh pumpkin
- 1 egg, slightly beaten
- 1/2 cup dark brown sugar, packed
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 regular can evaporated milk (about 1 cup)
NOODLE CRAB CASSEROLE
By scratch cook
Cook noodles until done and drain well
- 1 6oz package wide noodles
- 2 (10 3/4oz) cans cream of mushroom soup
- 1 pound crabmeat, picked over
- 1 green bell pepper, finely chopped
- 2 teaspoons butter
- 3 green onions, chopped
- 2 cloves garlic, chopped
- 2 teaspoons curry powder
- 1/4 cup dry sherry
- 1 cup dry bread crumbs
- 1 cup grated sharp cheddar cheese
Caramel Apple Cake
By scratch cook
The same satisfaction of a caramel-dipped apple, but in cake form
- 1 (2-layer size) package yellow cake mix
- 1 (3.4-ounce) package JELL-O Vanilla Flavor Instant Pudding
- 1 cup water
- 4 eggs
- 1/3 cup oil
- 1/4 cup milk
- 3 Granny Smith apples, peeled and coarsely chopped
- 20 KRAFT caramels
- 3 tablespoons milk
Turkey Cranberry Wreath
By scratch cook
1.Preheat oven to 375°F
- 2 packages (8 ounces each) refrigerated crescent rolls
- 1/2 cup mayonnaise
- 2 tablespoons honey Dijon mustard
- 1/2 teaspoon coarsely ground black pepper
- 2 cups (12 ounces) chopped cooked turkey
- 1/2 cup sliced celery
- 3 tablespoons snipped fresh parsley
- 1/2 cup sweetened dried cranberries
- 1 cup (4 ounces) shredded Swiss cheese
- 1/4 cup walnuts, coarsely chopped
- 1 egg
Texas Venison Chili
By scratch cook
brown venison in oil, add onions , bell pepper , and garlic, cook 5 minutes
- 2 lbs. coarsely ground venison
- 1/4 C vegetable oil
- 1 C chopped onion
- 2 cloves minced garlic
- 1 lrg. bell pepper
- 3 Tbl. chili powder
- 2 tsp. white sugar
- 31/2 C tomatoes
- 1 C tomato sauce
- 1 C water
- 1/2 tsp. salt
- 2 C kidney beans
Ham Salad
By scratch cook
sandwich spread
- 3 cups minced ham
- 1 hard boiled egg
- 1 stick celery finely chopped
- 1 green onion finely chopped
- 2 tablespoons sweet pickle relish
- 1 tablespoon chopped pimento
- 1 tablespoon prepared yellow mustard
- 1/2 cup mayonnaise (add more if needed)
- 1/2 teaspoon fresh ground black pepper
Dr. Pepper BBQ Sauce
By scratch cook
Directions 1.Pour Dr. Pepper into a medium sized saucepan with Worcestershire sauce, and apple cider vinegar
- Ingredients
- 1 can of Dr. Pepper (12 ounces)
- 1 tablespoon Worcestershire sauce
- 1/2 cup apple cider vinegar
- 2 cups ketchup
- 1 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 cup maple syrup
WHIPPED CREAM FROSTING
By scratch cook
Mix cream, flour and salt until lumps are dissolved
- 1 cup whipping cream
- dash of salt
- 1/3 cup rounded flour, sifted
- 1 cup butter, soft
- 1 cup sifted confectioners sugar, 2 for a stiffer frosting
- 2 teaspoons vanilla
CHICKEN CHIMICHANGAS
By scratch cook
combine chicken, picante sauce, onion, cumin, oregano, and salt in sauce pan
- 2 1/2 cups shredded cooked chicken
- 2/3 cup picante sauce
- 1/3 cup green onion slices
- 1/4 to 1 teaspoon cumin
- 1/2 teaspoon oregano leaves
- 1/2 teaspoon salt
- 8 flour tortillas 8 inch
- 1/4 cup melted butter
- 1 cup shredded cheddar or monterey jack cheese