*Burnt food on pots and pans-Allow the pan to cool on its own. Remove as much of the food as possible. Fill with hot water and add a capful of liquid fabric softener to the pot; let it stand for a few hours. You'll have an easier time removing the burnt food.
*Summer Collection- 2 cups stale bread cubes 2 cups buttermilk 1/2 tsp vanilla extract 2 eggs (well beaten) 1/3 cup flour 1 tsp cinnamon 1 tsp nutmeg. Pour stale bread cubes in a bowl, add buttermilk and eggs, add vanilla and cinnamon and nutmeg. Add flour. Mixture should be thick enough for pancakes. Pour batter by 1/4 cupfuls onto hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.Yield: 6-8 pancakes( Source: Cooking Channel)
*Keep cold water running in the sink while you pour hot water from vegetables. It prevents the steam from scalding your hands.
Memorial Day Weekend Collection- 4 cups fresh or frozen blackberries, thawed 2 cups sugar 2 cups buttermilk In a food processor, combine blackberries and sugar, cover and process until smooth. Strain and discard seeds and pulp. Stir in buttermilk. Transfer puree to a 13 by 9-in dish. Freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm. Just before serving, transfer the sherbet to a food processor, cover and process for 2-3 min or until smooth. YIELD: 1 quart (Source: Taste of Home)
*Memorial Day Weekend Collection- Prep/Total Time: 25 min 1 pkg (14-1/2 oz) whole graham crackers,crushed 1/2 cup butter,melted 1 can (14 oz) sweetened condensed milk 2 cups (12 oz) semisweet chocolate chips 1 cup butterscotch chips 2 cups miniature marshmallows Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips. Line a Dutch oven with heavy-duty aluminum foil. Combine the graham cracker crumbs and butter, press onto the bottom of the pan. Pour the sweetened condensed milk over the crust and sprinkle with the chocolate and butterscotch chips. Top with miniature marshmallows. Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of six of them. Using long-handled tongs, place remaining briquettes on pan cover. Cook for 15 min or until chips are melted. To check for doneness, use the tongs to carefully lift the cover. YIELD: 12 servings S'MORE FUN. Feel free to change up the recipe for Pot of S'Mores (above) *Replace the semisweet chocolate and butterscotch chips with milk chocolate, peanut butter or vanilla (white) chips. *Use chocolate-or cinnamon-flavored graham crackers instead of the regular kind. *Try tossing in some caramels to add a bit of extra, ooey-gooey goodness. (Source: Taste of Home)
*To test the temperature of a charcoal grill, cautiously hold your hand 4 inches over the coals. Count the seconds you can hold your hand in place before the heat forces you to pull away. For medium heat, the coals should be gray with a red under-glow; you shouldn't be able to hold your hand above them for more than 3 seconds. For a gas grill, the temperature will read about 350 degrees. Cleanup will be easier if you coat the grill with nonstick cooking spray before beginning to cook. Don't spray the grill over the fire or you could have a flare-up.
*Memorial Day Weekend Collection- 1 boneless pork loin chop (4 oz) 1 med potato, sliced 1 large carrot, sliced 1/4 cup frozen peas 1 TB onion soup mix Place the pork chop on a double thickness of heavy-duty foil (about 18 in by 14 in). Top with potato, carrot and peas. Sprinkle with soup mix. Seal foil tightly. Grill, covered,over medium heat for 30-35 min or until the meat juices run clear, turning occcasionally. YIELD: 1 serving. (Source: Taste of Home)
*Memorial Day Weekend Collection-6 snack-size bags (1 oz each) corn chips 1 can (15 oz) chili without beans 3 cups (12 oz) shredded cheddar cheese 3/4 cup sour cream 1 jar (8oz) mild salsa 1/2 medium head iceberg lettuce, shredded Cut the top of each bag of chips; set aside. Place chili in a saucepan; cook on a grill over medium heat for 10 min or until heated through, stirring occasionally. Spoon about 2 TB of chili into each bag of chips. Top with cheese, sour cream, salsa and lettuce. YIELD: 6 servings. (Source: Taste of Home)
*Memorial Day Weekend Collection- Makes 24 cupcakes-Prep Time: 35 min Start to Finish 1 hr 35 min 1 box supermoist white cake mix Vegetable Oil, water and egg whites called for on cake mix box 3/4 cup seedless red raspberry preserves 3 containers (12 oz each) whipped fluffy white frosting 1 tsp intense red gel food color 1/4 tsp royal blue gel food color Decorating Decors-red,white and blue stars or sprinkles coarse white sparkling sugar,if desired Heat oven to 350 degrees (325 F for dark or nonstick pans). Place red, white or blue paper baking cup in each of 24 regular size muffin cups. Make cake mix as directed on box for cupcakes, using water, oil and egg whites. Divide batter evenly among muffin cups. Add 1 1/2 tsps raspberry jam to each cup; cut through batter with toothpick for swirled effect. Bake 20 min or until toothpick inserted in center comes out clean. Cool 10 min; remove cupcakes from pans to cooling racks. Cool completely. Tint 1 container frosting with red food color; tint second container with blue food color. Leave third container white. Spoon each color of frosting into separate decorating bag fitted with large round tip. Pipe frosting as desired onto cupcakes. Sprinkle with stars and sparkling sugar.(Source: General Foods/ConAgra Foods)
*Spring Collection- A prize tested recipe :) 1 lb bulk pork sausage 1 lg onion, chopped (1 cup) 1 (14 1/2 oz.) can petite diced tomatoes 1/2 cup golden raisins 1/4 cup green olives 2 TB tomato paste 1 TB balsamic vinegar 1/2 tsp ground cumin 1/2 tsp dried oregano, crushed 1/8 tsp crushed red pepper (optional) 6 hoagie buns, split and toasted 1 cup shredded Moneterey Jack Cheese (4oz.) In a 12-inch skillet, cook sausage and onion until browned; drain. Stir in undrained tomatoes, raisins, olives, tomato paste, vinegar, cumin, oregano, and crushed red pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 10 min or until sauce is thickened. Serve sausage mixture on toasted buns. Top with cheese and serve open-faced.(Source: It's all about the food)
*Spring Collection-Dressing:1/3 cup buttermilk 2 TB olive oil 1 TB red wine vinegar 1 TB honey mustard 1 tsp grated orange peel salt & pepper to taste In a bowl, whisk together all ingredients. Cover and refrigerate. Salad: 8 cup mixed salad greens including radicchio,watercress & arugula 2 cans mandarin orange slices, drained 1 avacado,peeled and cut into lengthwise slices 1/2 cup large black olives, sliced 1/2 small red onion, halved lengthwise and cut into thin strips 2 TB chopped fresh parsley Line a wide, shallow serving bowl with salad greens. Top with drained orange slices and avacado slices. Sprinkle with olives, onions and parsley. Drizzle with dressing just before serving. Makes 6 servings. (Source: It's all about the food)
*Spring Collection- 3-4 lb pork tenderloin 1 cup soy sauce 1/2 cup brown sugar 3 TB plum sauce 2 cloves garlic, minced 1 tsp dry mustard powder Trim excess fat off of tenderloin and cut into manageable logs for appetizer slices. Mix all ingredients in large bowl. Put prepared pork logs into 2-3 food bags and marinade overnight, turning bags over several times. Bake at 250 degrees for about 2 hours. Tent with foil during the last 1/2 hour. Recipe Note: Slice in thin slices and garnish with sesame seeds and freshly prepared hot mustard. (Hot Chinese mustard is easily made the day before by mixing dry mustard powder with water. It gets hotter the longer it sits.) (Source: Marsha Chamberlain-It's all about the food)
*Professionally decorated cakes have a silky, molten look. To get that appearance, frost your cake as usual, then use a hair dryer to blow-dry the surface until the frosting slightly melts.
*Spring Collection- 2 TB oil 1/4 lb diced lean raw pork or 1/2 cup cooked shredded chicken 1/2 small onion, sliced 2 stalks celery, sliced thin 1 can bean sprouts,drained 1 small can sliced mushrooms, drained 2 TB bamboo shoots, sliced thin 2 oz Chinese padded green peas,optional 1/2 cup water 1 TB salt 1 tsp sugar dash of season salt 1 TB soy sauce 2 TB cornstarch 3 TB water 1 large can chow mein noodles 2 TB cut-up green onion 3 TB chopped toasted almonds Heat oil in large skillet. Add pork and cook over medium heat until lightly browned. Add onion; cook and stir until browned. Add remaining vegtables, 1/2 cup water,salt and sugar. Cover; bring to a boil over high heat. Stir well; replace cover and cook 2-3 min until vegtables are just tender-crisp. Remove cover, reduce heat. Add season salt and soy sauce. Make a paste of cornstarch and 3 TB water; add slowly, stirring constantly until gravy thickens. Spoon over crisp noodles; garnish with green onion and toasted almonds. YIELD: 5-6 servings. CHOP SUEY: Follow same recipe but omit chow mein noodles; serve over boiled rice.(Source: Dorothy Dean)
*Mother's Day Collection-A decandent treat for Mom!!! 1/2 cup shortening 1 1/2 cups sugar 2 eggs 1 TB cocoa 2 oz red food coloring 1 tsp salt 1 tsp vanilla 1 cup buttermilk 2 1/2 cups sifted cake flour 1 1/2 tsp soda 1 1/2 tsps vinegar Cream Cheese Frosting Cream shortening and sugar. Add eggs, one at a time, beating well after each. Make a paste of cocoa and food coloring; stir into creamed mixture. Mix salt and vanilla with buttermilk. Add to creamed mixture alternately with flour. Blend soda and vinegar; fold into mixture (do not beat). Turn batter into two prepared. 9-inch cake pans. Bake at 350 degrees for about 30 min. Cool then fill and frost with soft, creamy Cream Cheese Icing (Source: Dorothy Dean Whipped Cream Cheese Icing: 12 oz cream cheese (at room temperature) 1/2 cup powdered sugar 1/4 cup butter (softened)or margarine(optional) 1 tsp vanilla extract Combine all ingredients in bowl of stand mixer fitted with paddle attachment. Beat at low speed until sugar is incorporated. Increase speed to medium high and beat until icing is light and whipped about 3-4 min. NOTE: Adding butter or maragarine to the mixture will make the icing richer tasting if you prefer.(Source: Chow recipes)
*Mother's Day Collection- Select highly scented roses, deep red ones preferably. Wash roses then carefully pull off petals; drain on absorbent paper until no moisture remains. If desired, cut off white pulpy base of each petal as this may have a bitter flavor. Mix egg white with fork,just to blend. Drop in rose petals one at a time. Make sure each is completely coated with egg white but there is no excess, Have a shallow bowl of granulated sugar ready. Drop in the petal; gently spoon sugar over it to coat completely. Remove sugared petal to tray; let stand in cool dry place (not refrigerator) until dry. Store in open container. For best appearance, serve within 24 hours. Use your crystslized rose petals to decorate cakes, cupcakes, cookies, or serve tiny ones as teatime "candies." (Source: Dorothy Dean)
*Mother's Day Collection-Gather roses for cooking as directed. Measure 2 cups firmly packed rose petals into glass or enamel saucepan. Crush well. Stir in 4 cups apple juice. Bring mixture to a boil. Remove from heat; strain through 3 layers of cheesecloth. Discard petals. Return liquid to pan; stir in 3 cups sugar.Bring to a boil; cook to the jelly stage. Skim jelly; pour immediately into hot sterilized jars; seal at once. YIELD: About 3 cups. (Source: Dorothy Dean)
*Mother's Day Collection-Gather roses just as they are opening; full blown roses have less fragrance and may taste slightly bitter. It's best to do this early in the morning before the dew has left them. Keep in mind that the color and scent of the roses you select will be transformed into the cooked product. Wash roses thouroughly but gently with a spray of water or by immersing them in water. (If you have used a pestiside on your roses, be sure to check the label for the length of time that must elaspe before the poison is no longer dangerous). Break off petals, remove white pulpy base and discarding seeds. Drain in colander; use as directed.(Source: Dorothy Dean)
*Mother's Day Collection-Petit Fours Frosting: 2/3 cup milk 2 TB shortening 6 cups sifted powdered sugar 1/2 tsp salt 1 tsp vanilla Scald milk. Add shortening; heat until melted. Measure sugar and salt into bowl. Gradually stir in hot milk mixture. Add vanilla. Pour frosting into top of double boiler. Keep soft over warm water. Tint part of frosting with food coloring of desired. Or, add melted unsweetened chocolate to color and flavor; you'll need 2 or 3 squares of chocolate for about a third of the recipe. TO MAKE PETIT FOURS: Prepare 1/2 pkg white cake mix as directed on pkg. Bake in prepared 9-inch square pan. Remove from pan; cool then freeze. Trim crusty edges of frozen cake; cut in 1 1/2-inch squares,diamonds or circles. Split some in half; sandwich together with jelly. Arrange on cake racks,spacing well apart. Set racks on rimmed cookie sheets or trays. Pour warm Petit Fours Frosting over cakes. Pour in steady stream,circling rim of each cake; use plenty of frosting, enough to cover each cake in one or two pourings. Scrape drips back into top of double boiler; repeat pouring procedure (if frosting becomes to thick,add a few drops of water). Continue pourings until all cakes are frosted. Let dry. For decorating: Use bits of cherry,coconut,nuts, frosted grapes, gumdrops, candy flowers or silver dragees. Frosting flowers, wedding bells, minature rings and other wedding decorations may be piped on with a decorating tube. All decorations should be edible. YIELD: About 2 dozen petit fours. (Source: Dorothy Dean)
*Mother's Day Collection-Prepare Tea Concentrate: Bring 2 quarts fresh cold water to a boil in a saucepan (preferably glass) with cover. Remove from heat; immediately add 1 cup loose tea or 36 regular or 12 quart-size tea bags. Stir to immerse tea leaves. Cover; let stand 5 min. Strain into tea pot(s). When ready to serve, accompany teapot with a separate container of piping hot water. Pour 2-3 TB of tea concentrate into each cup then fill with the hot water. YIELD: About 50 servings. You would need about 1 quart milk,1 lb cube or granulated sugar and 3 or 4 sliced lemons for 50 servings of each. However,plan on purchasing less,for all guests will not take these.****Here's a good rule of thumb when your planning a large tea or reception: Three-fourths of those invited will attend; of these,about two-thirds will eat--in other words, plan food for about half of those invited. (Source: Dorothy Dean)
*Mother's Day Collection-All kinds of breads freeze satisfactorily but not all fillings do. Sliced or ground chicken,Turkey,fish,meat; cooked egg yolk; peanut butter; jam or honey in combination fillings; sliced cheese, cheese spreads and cream cheese spreads freeze satisfactorily. Do not freeze raw chopped,grated or sliced vegetables; they will lose crispness; hard-cooked egg white will become rubbery. Use softened butter,cream,lemon or orange juice to moisten fillings. Mayonnaise or salad dressing will curdle; however, a scant amount of mayonnaise may be used to moisten a smooth filling.TO FREEZE: Wrap sandwiches individually in moisture-vapor-proof material. Arrange open-face sandwiches on trays; cover with freezer wrap. Storage time: 2 weeks. Before serving,thaw (wrapped) at room temperature for 2 hours. (Source: Dorothy Dean)
Mother's Day Collection-Wrap sandwiches separately,in foil. or Saran wrap; seal well. Or, wrap in waxed paper,then cover with damp cloth. Place open-face sandwiches in shallow pans or trays,one layer deep. Stretch Saran or foil over top. Or, use waxed paper and then cover with a damp cloth. Storage time: 24 hours.(Source: Dorothy Dean)
*Mother's Day Collection-Select a variety of breads: White, wheat,rye,pumpernickel,date-nut,orange,banana,etc. Trim crusts,spread slices with softened butter before adding filling, to prevent soaking. Make filling mixtures moist but not runny; finely chop or grind solid ingredients. Taste for seasoning by putting a bit of filling on a scrap of bread. Allow 1-2 TB filling per sandwich. Cut sandwiches into ribbons,triangles or squares. Or, use cookie cutters to make a variety of other shapes.(Source: Dorothy Dean)
*Mother's Day Collection-#1-Ground cooked Ham mixed with pickle relish,chopped celery,hard-cooked egg and mayonnaise. # 2-Equal parts flaked tuna,crab or lobster and minced celery. moistened with mayonnaise.#3 -Chopped chicken,chopped almonds,snipped parsley and mayonnaise. #4-Avacado mashed with a dash of lemon juice and mixed with crisp crumbled Bacon and mayonnaise.#5-Chopped hard-cooked egg,minced ripe olives and salad dressing. Tiny shrimp and salmon are also a good add in.#6-Pimento cream cheese with chopped walnuts. #7-Shredded sharp cheese mixed with chopped olives or hard-cooked egg and salad dressing. #8-Softened cream cheese with 1/4 as much crumbled blue cheese, a dash of Worcestershire and chopped pecans. #9-Cream cheese with orange marmalade,apricot jam or well-drained crushed pineapple. #10-Cream cheese with chopped walnuts and dates.#11-Crunchy peanut butter, honey and orange marmalade.(Source: Dorothy Dean)
*Cinco de Mayo Collection-6-6 1/2 oz Mexican chocolate 1 1/2 cups heavy cream,divided 3 TB golden rum (optional) 3/4 tsp vanilla sliced almonds for garnish Cookies (optional) Coarsely chop chocolate using a sharp knife. Combine chocolate and 3 TB heavy cream in top of double boiler. Heat over simmering water until smooth,stirring occasionally. Gradually stir in rum; remove from water. Let stand at room temperature 15 min. to cool slightly. Combine remaining cream and vanilla in chilled small bowl. Beat with electric mixer at low speed,then gradually increase speed until cream is stiff,but not chunky. Gently fold whipped cream into cooled chocolate mixture until uniform in color. Spoon mousse into 4 individual dessert dishes. Refrigerate 2-3 hours until firm. Garnish,if desired. Serve with cookies. Makes 4 servings.(Source: Publications International)
*Cinco de Mayo Collection-2 10 1/2-oz cans cream of chicken soup 1 14-oz can green chilies, diced 1 cup sour cream 12 tortilillas 2 1/4 cups grated sharp cheddar cheese 1/2 cup diced green onions Combine chicken soup,chilies and dairy sour cream in saucepan; heat to simmering. Heat tortillas in 300 degree oven until slightly softened, about 5 min. Place a heaping tablespoon of soup mixture on one edge of tortilla, top with spoonful of cheese and green onion. Roll up; arrange in shallow baking dish,ends tucked underneath. Top with remaining soup mixture,cheese and green onions. Bake at 350 degrees for 30 min. or until hot and bubbly. YIELD: 6 servings. (Source: Dorothy Dean)
*Cinco de Mayo Collection-2 cups sifted flour 1 tsp baking powder 1 tsp salt 1 TB butter 1/4 cup water,about Combine dry ingredients; cut in butter. Add enough water to make a stiff dough. Divide dough into 8 pieces. On floured board roll each into thin 8-inch circle. Fry on hot,lightly greased griddle until lightly browned on each side, about 2 min. total cooking time Yield: 8 tortillas. (Source: Dorothy Dean)
Cinco de Mayo Collection-1 lb Navy beans 1/2 lb salt pork,cubed Boiling water 1 TB shortening 1 clove garlic,minced 2 TB chili powder 1 tsp salt 1/2 grated cheddar cheese 6 green onions,sliced Place beans and salt pork in kettle; add boiling water to cover. Bring to a boil; reduce heat and cook slowly until tender,about 4 hours. Add water,if needed. Drain and reserve liquid. Melt shortening in large skillet. Stir in cooked beans, a spoonful at a time; mashing with potato masher until fairly smooth. Stir in seasonings and enough cooking liquid or water to make a thick mixture. Cook over low heat, stirring occasionally, for about 2 hours (adding liquid if needed). Beans should become a dark rich brown. Serve in large bean pot; sprinkle with grated cheddar cheese and onion slices. Accompany with crisp tortillas. YIELD: 5 cups (Source:Dorothy Dean)
*Cinco de Mayo Collection-3/4 cup sugar 3 TB cornstarch 1/2 tsp salt 1/2 cup milk,scalded 3 cups shredded coconut 2 eggs 2 TB sherry,(optional) In a saucepan, blend sugar,cornstarch and salt; gradually stir in milk. Add coconut and bring just to a boil. Beat eggs slightly,quickly blend in part of the hot mixture. Stir into remaining milk mixture. Bake at 350 degrees for 30 min until top is lightly browned. NOTE: Mixture can come out quite thick,if this happens take cooked dough and shape into balls-comes out like coconut candy. YIELD: 8 sweet servings. (Source: Dorothy Dean)
*Cinco de Mayo collection- 1 1/2 lbs ground beef 1 lg. onion,chopped 1/2 cup celery, chopped 1/4 cup green pepper,chopped 1/2 tsp salt 1 1/2 TB chili powder 1 (15-oz) can tomato sauce 10 tortillas,buttered 1 can ripe olives,chopped 2 cups grated cheddar cheese Brown beef, onions,celery and peppers. Add seasoning and sauce. In greased casserole alternate layers of tortillas and sauce ,olives and cheese. Cover and bake at 350 degrees for 30 min. (Source: The Klinkhammer Family Cookbook)
L*Derby Collection-4 oz butter 4 oz all-purpose flour 32 oz heavy cream 1 cup Pecorino Romano cheese, plus 2 TB for garnish Salt and black pepper, to taste 28 oz sliced roasted Turkey breast 4 slices Texas Toast, crust trimmed and toasted 8 slices crispy Bacon 4 Roma tomatoes,sliced Paprika Fresh parsley,chopped In a 2-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick Roux. Continue to cook Roux for 2 min. over med-low heat, stirring frequently. Whisk heavy cream into the Roux and cook over medium heat until the cream begins to simmer, about 2-3 min. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add salt and pepper to taste. *For each Hot Brown, place one slice of toast in an oven-safe dish large enough to hold the toast and cover with 7 oz of Turkey. Take the sliced Roma tomatoes and place them alongside the base of Turkey and toast. Next, pour 1/4 of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place entire dish into oven on broiler setting until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy Bacon on top, sprinkle with paprika and parsley, and serve immediately. Yield: 4 servings (Source: Timothy Grayson-Spokesman-Review) Variation: The Hot Brown burger- Make 1/4 lb lean ground beef patties and proceed to cook them by adding Worcestershire sauce to the patties for additional flavor. Grill hamburger buns and place Mornay sauce on hamburger bun, add Roma tomatoes and Bacon to Burger and additional Mornay sauce for desired flavor. YUM!!! (Source: The Food Network)
*Derby collection- 2 lbs chicken pieces 2 TB salt 1 TB freshly ground pepper 1 quart buttermilk 1 TB Tabasco sauce 2 cups finely crushed cornflakes 1 teaspoon Cajun seasoning 1 teaspoon dried parsley flakes 4 TB melted butter *Place chicken in glass bowl and cover with 1 TB salt, buttermilk and Tabasco sauce and refrigerate overnight. The next day, place in colander and drain, then coat with corn flake crumbs mixed with Cajun seasoning,pepper, remaining salt and parsley flakes. Preheat oven to 350 degrees. Line a 9-by-13-inch baking dish with foil and spray with nonstick cooking spray. Place coated chicken in the prepared baking dish. Drizzle with melted butter and bake for 1 hour,or until the internal meat registers 165 degrees on an instant-read thermometer.YIELD: 6 servings (Source: Timothy Grayson-Spokesman Review)
*Derby collection-6 eggs. hard cooked and peeled 1/4 cup mayonnaise 1 teaspoon yellow mustard 1 TB sweet pickle relish 3/4 teaspoon white wine vinegar or dill pickle juice 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 2 TB finely chopped sun-dried tomatoes (optional) smoked paprika 4 pieces of crisped cooked apple wood smoked Bacon (optional) Cut eggs in half. Arrange egg whites cut side up on a serving plate and put the yolks in a small mixing bowl.Mash yolks with fork then stir in mayonaise, mustard, relish and vinegar. Season with salt and black pepper. You can add sun-dried tomatoes if desired for a more upscale look. Mash and stir all ingredients together well. Spoon or pipe with a pastry bag and tip a little bit of the mixture into each egg white half, dividing mixture as evenly as possible between the eggs. Sprinkle eggs with smoked paprika.Another option is to top with a small piece of crispy cooked Bacon. Serve immediately or refrigerate until ready to serve. YIELD: 6 servings,2 each (Source: Spokesman Review)
*Derby Collection-Adults only version, 100,000 of these will be sold at the derby. *2 cups sugar 2 cups water Fresh mint sprigs Crushed ice 2 oz Kentucky Bourbon per julep Make simple syrup by boiling sugar and water together for 5 min. Cool and place in a covered container with 8-10 sprigs of fresh mint,then refrigerate overnight. Make one julep at a time by filling a julep cup or small rocks glass with crushed ice, adding 1 TB mint syrup and 2 oz Kentucky Bourbon. Stir. Garnish with fresh mint. (Source: chef Timothy Grayson-Spokesman Review)
*Derby Collection- 1 lb mixed meat (beef,lamb, pork, chicken or game) cut into medium cubes 2 TB all-purpose flour 2 TB olive oil 1 large onion diced 1 stalk celery,diced 2 large carrots peeled,diced 1 small green pepper,diced 1/2 gallon chicken stock 1/2 gallon beef stock 1 oz Worcestershire sauce 1 cup tomatoes,diced 1 large peeled Russett potato,diced 1/4 cup peas 1 cup cooking sherry 1/2 cup cut okra(optional) 1/4 cup lima beans or shelled edamame beans 1/2 cup yellow cut corn 2 tsps garlic,minced Salt and pepper to taste In a Dutch oven or heavy large soup pot, brown meat with oil and flour over med-high heat. Then add onions,celery,carrots,and peppers and saute for an additional 4 min. Then add all remaining ingredients,bring to a boil and reduce to low heat and simmer for 2 more hours. Skim the top of the pot as needed. Serve with rice and cornbread. YIELD: 6 servings (Source: Spokesman Review)
