Boiled Fruit Cake

I got this recipe from a good pard "Forty Rod",and adjusted it t my taste


MOM’S BOILED FRUIT CAKE
This is for those of you who truly, deeply HATE fruit cake. It’s not like any other you ever tried. I think you may like this one

1 CUP OF RAISINS
1 CUP OF DATES
1 CUP OF PRUNES
1 CUP OF FIGS
3 CUPS WATER
1 CUP BUTTER FLAVORED CRISCO
2 CUPS GRANULATED SUGAR
2 TSP CINNAMON
2 TSP CLOVES
2 TSP GROUND NUTMEG
½ TSP SALT
1 15oz. CAN FRUIT COCKTAIL MIX WITH SYRUP

MIX ALL INGREDIENTS ABOVE IN A DEEP 12 INCH DUTCH OVEN.
BRING WATER AND SALT TO A BOIL, THEN ADD THE REST OF THE INGREDIANTS, AND BRING DOWN TO A SLOW BOIL, OR A FAST SIMMER for about 10 - 15 MINUTES, THEN LET COOL TO LUKEWARM.


IN A SEPERATE LARGE MIXING BOWL ADD:

4 CUPS FLOUR
2 TSP SODA

SIFT THESE TWO INGREDIENTS TOGETHER THEN ADD:

.2 CUPS CHOPPED WALNUTS


MIX ALL INGREDIENTS ABOVE TOGETHER AND STIR THOROUGHLY.

PUT IN GREASED LOAF TINS. BAKE FOR 1 HOUR AT ABOUT 350 FAHRENHEIT (If you use Centigrade you have to do your own math.)COOL. EAT. ENJOY.

Hot Wings

Hot Wings

This is the simplest, but tastiest Hot wing recipe ever:

1 bag of Chicken wings
1-2 bottles of Original Franks Red Hot Sauce (Enough to smother your wings)
1 stick of butter per bottle of Original Franks Red Hot Sauce
Garlic salt

First take and boil the wings in water with a little garlic salt in the waterthen when cooked, take the wings out, and place in a bakeing pan and smother with butterplace in a pre heated 425 degree oven, and bake till browned remove from oven and pour Original Franks Red Hot Sauce with a stick of butter melted in the sauce (1 stick of butter per bottle of sauce)serve with Blue Cheese dressing.

a variation:

32 oz - franks redhot
32 oz - chicken stock
1 pound - roux*
1 tbsp - minced garlic
4 oz - honey
- combine redhot and stock and brong to boil
- add roux to a heavy consistancy
- add garlic and honey

*Basic Roux Recipe:


Ingredients:
Butter
1 lb.
Flour, all purpose
3 cups

Directions:
Melt Butter over medium heat in heavy sauce pan. Add flour 1 cup at a time stirring constantly until all the flour is smoothly combined. Continue to stir while cooking for five minutes. When cool transfer to storage container. Cover tightly and store in refrigerator until needed. This will keep for a few weeks if tightly covered.
To use re-heat amount needed in microwave or sauce pan. Add to liquid a little at a time until desired consistency is reached.

Jambalaya

Jambalaya
There are a wide variety of ways to make jambalaya, with chicken and sausage, or shrimp, or ham, or even duck or alligator. Some involve tomatoes and tomato sauce, some use chicken or beef stock instead. This one uses both tomatoes and chicken stock, and is a New Orleans Creole-style "red" jambalaya, as opposed to one made with only stock, a more Cajun-style"brown" jambalaya.

Ingrediants:

1 lb. boneless chicken, cubed; AND/OR

• 1 lb. shrimp, boiled in Zatarain's and peeled; OR
• 1 lb. leftover holiday turkey, cubed; OR
• 1 lb. of any kind of poultry or fish, cubed;
• OR Any combination of the above

1 lb. (hot) smoked sausage, andouille or chaurice, sliced on the bias; OR

• 1 lb. diced smoked turkey ham

1 large onion, chopped

1 bell pepper, chopped

3 - 6 cloves garlic, minced (amount to taste; I like lots)

4 ribs celery, chopped

3 small cans tomato paste

4 large Creole tomatoes, peeled, seeded and diced; OR

• 1 28-oz. can tomatoes

8 cups good dark homemade chicken stock

Creole seasoning blend to taste (or 2 - 3 tablespoons); OR

• 2 teaspoons cayenne, 2 teaspoons black pepper, 1 teaspoon white pepper, 1 teaspoon oregano, 1/2 teapsoon thyme 2 bay leaves Salt to taste

4 cups long-grain white rice, uncooked (Some people like converted rice, others prefer good old Mahatma. I use Uncle Ben's converted, as the rice doesn't get sticky or lumpy that way.)

Directions:

In a sauté or frying pan, brown the chicken, sprinkling with Tony Chachere's seasoning if you've got it; a bit of salt, black pepper and red pepper otherwise. Don't brown if using leftover cooked bird, but you still might want to season the meat. Tear or cut the meat into bite-size pieces.

Brown the sliced smoked sausage or andouille and pour off fat. In the pot, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent.

In the same pot, while you're sautéing the "trinity", add the tomato paste and let it pincé, meaning to let it brown a little. What we're going for here is an additional depth of flavor by browning the tomato paste a little; the sugar in the tomato paste begins to caramelize, deepening the flavor and color. Keep it moving so that it browns but doesn't burn.

Once the vegetables are translucent and the tomato paste achives sort of a red mahogany color, deglaze the pan with the about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sautéed vegetables, paste and stock are combined thoroughly. It should be fairly thick.

Add the Creole seasoning, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the meat and/or seafood and cook another 10 minutes; if you're using seafood, be careful not to overcook it.

Add the rest of the stock, check seasonings, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. If you haven't checked your seasonings before adding the rice, it's too late! It's much better for the rice to absorb the seasonings while it's cooking. Check seasoning anyway, then turn the heat down to low-medium and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients. When the jambalaya has thickened up a bit and has reached the "right" consistency (you'll know), it's done.

Hoppin' John

Hoppin' John


INGREDIENTS:
1 pound dried black-eyed peas
1 Smoked turkey leg
2 medium onions, divided
3 large cloves garlic, halved
1 bay leaf
1 cup long-grain white rice
1 can (10 to 14.5 ounces) diced tomatoes with chile peppers, juices reserved
1 medium red bell pepper, chopped
1/2 green bell pepper, chopped
3 ribs celery, chopped
1 jalapeno or serrano pepper, minced
2 teaspoons Cajun or Creole seasoning
1/2 teaspoon dried thyme leaves
3/4 teaspoon ground cumin
3/4 teaspoon salt
4 green onions, sliced

PREPARATION:

• In a large Cast Iron Dutch oven or kettle, combine the black-eyed peas, Smoked turkey leg, and 6 cups water.
• Cut 1 of the onions in half and add it to the pot along with the garlic and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but not mushy, 2 to 2 1/2 hours.
• Remove the turkey leg, cut off the meat; dice and set aside.
• Drain the peas and set aside.
• Remove and discard the bay leaf, onion pieces, and garlic.
• Add 2 1/2 cups of water to the pot and bring to a boil.
• Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes.
• Mince the remaining onion then add to the rice along with the peas, tomatoes, and their juices, red and green bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt.
• Cook until the rice is tender, 5 to 8 minutes.
• Stir in the sliced green onions and the reserved diced smoked turkey leg.
• Serve with hot sauce and freshly baked hot water cornbread.

Hot Water Corn Bread

Hot water Corn Bread

3 tablespoons oil ( or bacon drippings)
2 cups White corn meal mix
1 1/2 cups hot water
1 egg (beaten)
enough oil to fry with

Combine first two ingredients and the beaten egg. Then slowly add hot water mixing as you pour. Once all water has been added and no lumps are left, start molding the meal mix with your hands into 3 inch patties. Slowly add patties to hot grease fry on one side till edges are crisp (about 5 minutes), then turn cooking another 2-3 minutes. Serve warm. Makes approximately 15 cornbread cakes