Category: Grandpa’s Use Only

Ingredients
2 CU yogurt
1/2 CU fresh fruit (diced)
2 eggs (separated)
2 TBL sugar
1 tsp. Vanilla

Instructions
1. Separate egg yolks and whites. Set whites aside.
2. Beat egg yolks, sugar and sugar until thick and lemon colored.
2. Add yogurt and mix well
3. Pour into large plastic bowl
4. Freeze 30 minutes
5. Stir every 10-15 minutes for 1 more hour
6. Beat egg whites and beat until fluffy.
7. Mix egg whites into frozen yogurt
8. Stir every 10-15 minutes for another 1/2 hour
9. Fold in fresh fruit.
10. Continue stiring every 10-15 minutes until firm
11. Serve in chilled bowl.

Ingredients
2 CU strawberries (chopped small)
2 CU sugar
1 TBL lemon juice
1 tsp butter
1 tsp pectin

Instructions
1. Crush/chop strawberries
2. Put in sauce pan with sugar
3. Stir until sugar is dissolved
4. Add 1 tsp butter
5. Increase heat to 220-222 degrees (rolling boil)
6. Skim off foam with metal spoon
7. Stir constantly for 5 minutes
8. Pour into canning jar

Ingredients
1 pound smoked sausage, thinly sliced
1 medium onion, chopped
1 medium-size green bell pepper, chopped
1 garlic clove, minced
1 tablespoon vegetable oil
3 (15-ounce) cans red beans, rinsed and drained
1 (16-ounce) can tomato paste
1 (14 1/2-ounce) can stewed tomatoes, undrained and chopped
1 1/2 cups water
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon hot sauce
1 bay leaf
Hot cooked rice

Instructions
Sauté first 4 ingredients in hot oil in a Dutch oven over medium-high heat 8 minutes or until vegetables are tender. Add beans and next 7 ingredients.

Bring to a boil; cover, reduce heat, and simmer 20 minutes. Discard bay leaf. Serve over rice. To reheat, microwave at MEDIUM (50% power) 3 to 5 minutes or until thoroughly heated. Yield: 8 servings.

Potatoes, egg, collard greens, onions, and other as desired.
Cut potatoes into half-inch cubes.
Toss lightly in olive oil and salt.
Cook on medium high heat 10 minutes.
Meanwhile steam greens.

Miracle whip, mustard, Horse radish, Lemon, salt, cayenne, White vinegar, black pepper

1 pound semolina flour . About 3 cups
Five large eggs, 6 med or 7 small
Salt
EVOO

Mix into ball

Use AP to work into non sticky tight ball
Fold, press, repeat
Eventually cut into fist-sized balls and flatten
Roll through, fold flatten, sprinkle flour, repeat about ten times
Turn dial down, fold, roll, repeat
Turn dial back to one, shape pasta, roll, repeat
Turn dial down, fold, roll, repeat
Fold into thirds and roll with flat edge to outsides
Repeat if necessary.

Put through cutter.

Toss in flour to prevent sticking
Freeze in nests
After frozen, seal in vaccuum bags

Boil in large pot of salted water about three minutes.

4 TBL butter
1 small bell pepper (julienne strips)
1 med onion (sliced thin)
1 celery stalk (sliced thin)
3 bay leaves
1 TBL garlic
1/4 CU parsley
1 CU broth or stock
salt, pepper and cayenne to taste
—–
4 CU bread crumbs
1/4 CU chopped black olives
1/4 CU grated cheese
2 TBL scallions (thin slices)

1. Over VERY low heat, melt butter in skillet
2. Cook onion for 5 minutes or until transluscent, not browned
3. Add bell pepper and celery and cook additional 5 minutes
4. Add garlic and cook additional 5 minutes
5. Add all other ingredients (down to the line) and simmer 20 minutes
6. Add 4 cups bread crumbs and toss until all bread is wet
7. Fold in black olives, scallions, and cheese
> If too dry add 1 TBL water, if too wet add 1 TBL corn meal until moist
——-
8. Place in greased casserole dish and bake 45 minutes
OR
8. Roll in meat panard, roll and tie; then bake 45 minutes.

Try with prepared or cooked mushrooms
Original recipe calls for 1 CU oysters (drained)

2 chicken breasts
1 CU chopped onion
2 TBS minced garlic
2 TBS lime juice
1 TBS grated ginger
½ tsp cardamom
½ tsp nutmeg
½ CU spiced butter
½ CU white wine
½ CU chili powder
1 TBS paprika

Instructions
1. Marinate chicken (or other meat) for 1-3 hours in lime juice
2. Cook onions in 2 TBS spiced butter over low heat – do not brown
3. Add remaining butter to pot with everything except meat
4. Bring to a simmer, then add meat
5. Cook covered for 30-40 minutes
6. Add water/wine as necessary to keep very wet

Special Steps
Variations Traditionally, you should add one hard boiled egg for each guest during the last five minutes of cooking.

Serve with Injera – Ethiopian Flat Bread

1 tsp cinnamon
1 tsp cloves
1 tsp fennel seed
1 tsp star anise
1 tsp Szechuan peppercorns (berries of an Ash tree)

1. Grind all ingredients very fine
2. Use as a rub for any meat, or in BBQ sauce

You can find this in most Asian markets.

This will probably be one of the most expensive steak sandwiches you ever prepare, but it will be one of the best.

2 filet mignon steaks
2 sourdough French rolls
3 TBL mayonnaise
3 TBL Dijon mustard
6 slices tomato
4 leaves Romaine lettuce

Instructions
1. Cut filet into thinner pieces (eg 1/4 inch rather than 1/2)
2. Prepare French rolls with desired toppings
3. Sear on very hot skillet about 1 minute per side – NO LONGER!

SOLUBLE FIBER
Slows glucose absorption
Reduces blood serum cholesterol
Stays in system longer

INSOLUBLE FIBER
Rushes through your system “natures broom”
Doesn’t absorb water

1 bunch cilantro
½ cu chipotle
1 head garlic
1 red onion
1 tbl white vinegar
1 can diced tomatoes
salt
1 tbl oregano
½ cu (red Fesnos) same heat as jalapeno
½ cu green serranos
1 cup chives (chopped)
2 tbl honey
tomato juice

Mix all ingredients.
Add tomato juice for consistency

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Instructions Handwritten notes to this recipe are scanned in PDF document at http://www.xml3.com/family/Recipes/01.pdf on page 3

1 CU 1 jar peanut butter (creamy)
1 CU granola or other “grainy” cereal
1 bag Nestles chocolate morsals

Instructions
1. Heat peanut butter 30 seconds in the microwave
2. GENTLY mix peanut butter and cereal
3. Using a measuring spoon, take out 1 TBL of the mixture and drop them into irregular shapes onto waxed paper
4. Melt chocolate in small sauce pan
5. Using a metal tongs, CAREFULLY pick up each shape and dip half of it into the chocolate.
6. Set on waxed paper to cool.

Like this? See the recipe for Buckeyes, Elephant Boogers, or Dipped Chocolate Delight

Enchilada Sauce – From recipe at this site

1/2 breast leftover chicken
4 Corn Tortillas
Grated cheese (to taste)

Instructions

See recipe for Enchilada Sauce – Prepare before proceeding.

1. Spray individual serving casserole bowl with oil
2. Place tortilla in bottom of each bowl
3. Put cheese on (top of) tortillas
4. Place shredded chicken on top
5. More cheese on top
6. Spoon hot sauce over top of what you’ve done so far
– Wiggle stuff around so it leaks into the cracks between ingredients
7. Put tortilla over top of mixture and spread liberally with more sauce
8. Sprinkle with more cheese
9. (Cover to minimize splatter and) Cook in microwave for 90 seconds
10. Remove and serve

Option: Add some chopped cilantro just after you add the chicken.

Recipe from Emeril Legasse

1 TBL each of:
paprika,
cayenne pepper,
black pepper,
white pepper,
thyme,
onion powder,
garlic powder

Use for any soup or meat
Store for up to 6 months