Author Archives: Yumolicious

PEAR COBBLER

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1/2 c (1 stick) butter

1 c sugar

3/4 c self-rising flour

3/4 c milk

1 (29 oz) can pear halves in heavy syrup

Place the butter in a baking dish and place in a 350 degree oven until the butter has melted. Leave the oven on. Stir together the sugar and flour; stir in the milk and mix well. Pour the batter over the melted butter in the pan. DO NOT STIR! Break the pears in half and place them on top of the batter; gently pour the syrup from the pears over the cobbler. DO NOT STIR! Bake the cobbler for 30 minutes

Serves 8

PEAR-LICIOUS CAKE

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CAKE:

1 1/4 c vegetable oil

2 c sugar

3 eggs

3 c flour

1 tsp salt

1 tsp baking soda

1 tsp cinnamon

1 tsp vanilla

2 c chopped canned Bartlett pears in syrup, well drained (reserve syrup for glaze)

1 c chopped pecans

GLAZE:

1 tbs butter, at room temperature

1 1/2 c 10x sugar

2-3 syrup from canned pears

Preheat the oven to 325 degrees. In a mixing bowl, combine the oil, sugar, and eggs, and beat well. Sift together the flour, salt, baking soda, and cinnamon. Add this to the creamed mixture and stir until blended. Stir in the vanilla. Fold in the pears and pecans. Grease and flour a 10:” tube pan or bundt pan and spoon in the batter. Bake for 1 hour and 20 minutes, or until the cake tests done. Let the cake cool for 20 minutes, then turn it out onto a cake rack to cool completely. While the cake cools, make the glaze. Blend the butter and 10x sugar with enough of the reserved pear syrup to make a smooth, slightly runny glaze. Drizzle the glaze over the cake top, letting some run down the sides.

Serves 16-20

FRIED CHICKEN WITH PECAN-HONEY GLAZE

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3-3 1/2 lbs frying chicken, cut up, or your favorite chicken parts

2 eggs

salt and pepper

garlic powder

vegetable shortening or vegetable oil

2 c self-rising oil

1 cup (2 sticks) butter

1/2 c honey

1/2 c coarsely chopped pecans

Rinse the chicken and pat it dry. Beat the eggs in a 9″x13″ dish. lay the chicken pieces in the dish, and sprinkle with salt, pepper, and garlic powder to taste. Turn the chicken and season the other side, then slosh the chicken parts around in the egg until well coated. Place enough shortening or oil in a cast-iron skillet or electric skillet to come just over halfway up the sides of the chicken parts. Heat just until smoking (375 degrees). Place the flour in a paper bag, add the chicken pieces, a few at a time, and shake to coat well. Remove the chicken with tongs and place it in the hot fat. Cover the pan, leaving a crack for steam to escape, lower the heat (to 325 degrees for electric skillet), and cook for 10 minutes. Turn the chicken with tongs, cover again (leaving the lid open just a crack), and cook for 10 minutes longer. Very large pieces may need to be cooked a little longer. Drain the chicken on paper towels and transfer to a platter.

To make the glaze, melt the butter in a saucepan over low heat. Whisk in the honey until well blended. Bring to a simmer and add the pecans. Simmer for 15 minutes, stirring occasionally. Ladle the glaze over the hot fried chicken and serve.

Serves 4

EASY HOMEMADE BLENDER MAYONNAISE

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1 c vegetable oil

1 egg

3 tsp fresh lemon juice

3/4 tsp salt

1/2 tsp dry mustard

1 tbs hot water

In the container of a blender, combine 1/4 cup of the oil, the egg, lemon juice, salt, and mustard, and blend for just a few seconds. With the blender running, drizzle in the remaining 3/4 cup oil. Blend in the hot water.

Yields 1 cup

FANCY GREEN BEANS

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2 tbs teriyaki sauce

1 tbs honey

1 tbs butter

1 tbs fresh lemon juice

1 1/2 lbs fresh green beans, preferably thin ones, trimmed

2 slices bacon

1/2 c red bell pepper, cut into strips

1/2 c thin onion wedges

1/2 c whole cashews

In a small bowl, stir together the teriyaki sauce, honey, and butter. Fill a bowl with cold water and ice cubes. Bring a lg pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4-5 minutes, or until the beans are bright green. Drain the beans in a colander, then plunge them into ice water; drain again and set aside (this may be done in advance). In a skillet, cook the bacon until very crisp; crumble and set aside. Saute the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews, and bacon to the skillet. Add the teriyaki-honey sauce and toss gently.

Serves 6-8

HOT SAVANNAH CHICKEN SALAD CASSEROLE

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2 (10 3/4 oz) cans condensed cream of chicken soup

1 1/2 c mayonnaise

1 tbs prepared mustard

1 tbs Worcestershire sauce

1 (10 oz) bag potato chips, crushed

1/2 c slivered almonds

4 c cubed cooked chicken

2 c diced celery

1/4 c finely chopped onion

4 hard-boiled eggs, sliced

Lightly butter a 13″x9″x2″ casserole. Stir together the soup, mayonnaise, mustard, and Worcestershire sauce. In a med bowl, reserve one cup of the potato chips and 2 tbs of the almonds for the topping. Place half of the remaining potato chips in the casserole, spreading them evenly. Place half each of the chicken, celery, onion, eggs, and remaining almonds in the casserole, then spread half of the soup mixture on top. Repeat the layers, ending with the reserved potato chips and almonds. Bake at 350 degrees for 30-40 minutes, or until heated through.

Serves 8-10

CHESAPEAKE BAY CRAB CAKES

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1/2 c peanut oil

1 lb crabmeat, picked free of any broken shells

1 egg

1/4 c dry breadcrumbs

4 1/2 tsp heavy cream

2 tbs melted butter

2 tbs cracker crumbs

2 tbs chopped fresh parsley

2 tbs minced onion

1 tsp fresh lemon juice

1/2 tsp red pepper

1/2 tsp dry mustard

1/2 tsp salt

1/2 tsp worcestershire sauce

1/4 tsp black pepper

Pour the peanut oil into a lg skillet and set aside. Combine all of the remaining ingredients and shape into 10 crab cakes. Heat the oil over medium-high heat, add the crab cakes (in batches), and fry until browned, 3-5 minutes. Flip the cakes and panfry the other side until golden brown.

Serves 4-6

THE BEST CRAB CASSEROLE

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1 (6 1/2 oz) can crabmeat, drained

1 c mayonnaise

1 c soft breadcrumbs

3/4 c half-and-half

6 hard-boiled eggs, finely chopped

1/2 c chopped onion

1/4 c sliced stuffed green olives

2 tbs chopped fresh parsley

3/4 tsp salt

pinch of black pepper

1/2 c buttered soft breadcrumbs

olive slices, for garnish

In a lg bowl, break up the crabmeat in chunks. Add the mayonnaise, soft breadcrumbs, half-and-half, eggs, onion, olives, parsley, salt, and pepper, and fold together.  Divide the mixture among greased individual baking dishes or spoon it into a 1 qt casserole dish. Top with the buttered crumbs and bake at 350 degrees for 20-25 minutes. Garnish with olive slices.

Serves 4-6

HAWAIIAN CHICKEN SALAD

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4 c  cubed cooked chicken breast (4 lg breasts)

2 c diced celery

1 c mayonnaise

1 c sliced almonds

2 (11 oz) cans mandarin oranges, drained

1 (20 oz) can pineapple tidbits, drained

1 lb seedless green grapes, cut in half

In a lg bowl, combine the chicken, celery, mayonnaise, and almonds, and mix well. Gently fold in the oranges, pineapple, and grapes.

Serves 8-10

 

BEEF VEGETABLE SOUP SAVANNAH STYLE

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2 1/2-3 lbs beef short ribs OR 2 1/2-3 lb boneless chuck roast

2 tbs vegetable oil (if using chuck roast)

4 qts cold water

1 tbs dried Italian seasoning

3 tbs dried parsley

1 tsp garlic powder

1 tbs beef bouillon granules

1 tbs house seasoning (recipe below)

1 tbs seasoned salt

2 bay leaves

1/2 tsp pepper

1 tsp celery salt

1 tbs Worcestershire sauce

1 1/2 cups chopped onion

1 (28 oz) can diced tomatoes

1 c thinly sliced carrots

1 c diced celery

1 c sliced green beans, fresh OR canned

1 c frozen black-eyed peas

1 c frozen butter beans

1 c cut okra, fresh OR frozen

1 c corn kernels, fresh OR canned

1 c diced potatoes

1/2 c uncooked elbow macaroni

2 tsp accent (optional)

If using chuck roast, heat the oil in a lg skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut it into 1 1/2″-2″ cubes; discard the fat. Place the beef cubes in a lg stockpot. (If using short ribs, you can put them right in the pot with no preparation). Add the water, seasonings, onion, and tomatoes and bring to a boil over high heat. Cover the pot, reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and the macaroni, and return the soup to the boil, stirring to distribute the ingredients. Reduce the heat and simmer for 45 minutes. Add Accent, if desired, and adjust the other seasonings to taste. To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface – it will pick up a lot of the fat.

Yield 8 qts.

 

HOUSE SEASONING

1 c salt

1/4 c black pepper

1/4 c garlic powder

Stir the ingredients together. Keep the seasoning in a shaker near the stove for convenience.

Yields 1/1/2 cups