BROILED RIBEYE

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ribeye steak (8 oz)

salt and pepper to taste

whole butter (1 pat)

1 tsp chopped parsley

Season steak on both sides with salt and pepper.

Broil the steak on a very hot broiler or grill to the desired degree of doneness and place on a very hot serving platter.

Place butter on top of the steak and sprinkle with chopped parsley.

MARINADE:

4 oz olive oil

1 tbs fresh basil

1 oz chopped garlic

8 oz balsamic vinegar

1 tbs fresh rosemary

1 tsp cracked black pepper

Combine all ingredients, pour over the steak and marinate for at least 2 hours.

 

MARY ANN’S FAMOUS COCONUT CREAM PIE

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3 egg yolks

dash of salt

1/4 c sugar

3 c milk

2 tbs butter

1/2 c cornstarch

1 c coconut

1/2 tsp vanilla

1 baked 9″ pie shell

3 egg whites

coconut for garnish

In the top of a double boiler over simmering water, beat the egg yolks and salt. Add the sugar, milk, and butter. As soon as the bottom of the pot boils, mix the cornstarch with a small amount of water. Add it to the egg yolk mixture a little at a time. Cook until thick, stirring constantly with a wire whisk. Add the coconut and vanilla. Pour the filling into the baked pie shell. Beat the egg whites with a small amount of sugar and spread the meringue over the pie. Sprinkle coconut on top and toast in the oven.

CINDERELLA’S CREAMY MEATBALLS

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3 lbs meatballs (small, favorite recipe OR frozen)

2 cans cream of chicken soup

1 c sour cream

salt and pepper to taste

1 can milk

1/2 tsp nutmeg

1/2 c dry sherry

Cook meatballs and drain (or thaw precooked meatballs). Combine and stir remaining ingredients in a large crockpot. Add meatballs, stirring occasionally until hot.

PEANUT BUTTER AND JELLY FRENCH TOAST

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12 slices of bread

6 tbs jelly

3/4 c milk

2 tbs butter

3/4 c peanut butter

3 eggs

1/4 tsp salt

Spread peanut butter on 6 slices of bread. Spread jelly on the other six slices. Put one slice of each together to form sandwiches. In a mixing bowl, lightly beat eggs, add milk and salt and mix together. Melt butter in a lg skillet over med heat. Dip sandwiches in egg mixture, coating well. Place in skillet and brown both sides. Serve immediately.

FROZEN PEANUT BUTTER PIE

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BLEND TOGETHER:

1/2 c peanut butter

3 oz cream cheese (room temp)

ADD:

1 c powdered sugar

1/2 small box vanilla instant pudding

1/2 c milk

9 oz cool whip

Mix peanut butter and cream cheese until creamy, then add the next four ingredients and beat until very fluffy.

Pour into pre-made graham cracker shell. Freeze until firm, usually overnight.

CARAMELIZED SWEET POTATOES

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5 med sweet potatoes

1 c brown sugar

8 big marshmallows

1 tsp salt

3 tbs flour

1 c evaporated milk

Cook sweet potatoes and arrange in a greased baking dish. Mix salt, sugar, and flour. Pour mixture over potatoes. Pat with butter and pour milk over potatoes. Top with marshmallows.

Bake at 350 degrees for 45 minutes.

 

REALLY YUMMY POTATO CORN SOUP

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5 lbs potatoes, peeled and chopped

2 cans creamed corn

1 stick butter

2 cans corn with juice

32 oz half and half

1 lb bacon, sautéed and crumbled

Just cover potatoes in water and add corn juice. Boil until tender. Add remaining corn, creamed corn, half & half, and butter. Cook on LOW until warm. Add 1/2 of the crumbled bacon and cook 10 more minutes. Serve and top with remaining bacon.

 

FAMOUS SAUSAGE DIP

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2 rolls of pork sausage

3 cans of rotel tomatoes with green chilies, not drained

2 (8 oz) pkgs cream cheese

Cook sausage very well, rinse under hot water for a few minutes. In a saucepan or crockpot, put in all ingredients. Let cream cheese melt until all ingredients are blended well. Be careful that the cream cheese does not cook too long or it will get “chalky”.

Serve with tortilla chips.

CHICKEN STEW WITH BISCUITS

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3 whole (6 split) chicken breasts, bone in, skin on

3 tbs olive oil

kosher salt and freshly ground black pepper

5 c chicken stock, preferably homemade

2 chicken bouillon cubes

12 tbs (1 1/2 sticks) unsalted butter

2 c chopped yellow onions (2 onions)

3/4 c flour

1/4 c heavy cream

2 c med-diced carrots (4 carrots), blanched for 2 minutes

1 (10 oz) pkg frozen peas (2 cups)

1 1/2 c frozen small whole onions

1/2 c minced fresh parsley

FOR THE BISCUITS:

2 c flour

1 tbs baking powder

1 tsp kosher salt

1 tsp sugar

1/4 lb (1 stick) cold unsalted butter, diced

3/4 c half-and-half

1/2 c chopped fresh parsley

1 egg mixed with 1 tbs water, for egg wash

 

Preheat the oven to 375 degrees.

 

Place the chicken breasts on a sheet pan and rub them with olive soil. Sprinkle generously with salt and pepper.  Roast for 35-40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin.  Cut the chicken into large dice. You will have 4-6 cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a lg pot or dutch oven, melt the butter and saute the onions over med-low heat for 10-15 minutes, until translucent.  Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring until thick. Add 2 tsp salt, 1/2 tsp pepper, and the heavy cream.  Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10″x13″x2″ oval or rectangular baking dish. Place the baking sheet on a sheet pan lined with parchment or wax paper. Bake for 15 minutes

Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8″ thick. Cut out twelve circles with a 2 1/2″ round cutter.

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20-30 minutes, until the biscuits are brown and the stew is bubbly.

 

8 servings.