December 1997 - Microwave Pralines
January 1998 - Best Ever Bread with Several Variations
February 1998 - Squash Souffle
March 1998 - Mary's Bread Pudding with a Punch
Additional March 1998 Recipes - CA's Cheese Soup and Mary's Texas Gumbo
April 1998 - Best Ever Brownies
May 1998 - Rosemary Refrigerator Cookies
Additional May 1998 Recipes - Wasson's Kolaches with Variations
June 1998 - Wild Bill Wasson's Bar-B-Que Rub/Sauce
Additonal June 1998 Recipe - Montezuma's Hamburger Revenge
For Recipes from July 1998 to Present, click here!
July 1998 - Minature Sausage Muffins
Additional July 1998 Recipe - Chocolate-Covered Cherry Cookies
August 1998 - Beef with Broccoli
Additional August 1998 - Vietnamese Marinate for Chicken, Pork or Shrimp For this month's Recipe, click here!
Please see our main Home Page for this month's recipe!
Hope you enjoy!
Thoughts for Consideration A balanced diet is a cookie in each hand.
"What I need is a list of specific unknown problems we will
encounter."
Plagiarism is an excellent time saver.
Excellent Texas Gourmet Tip: When decanting wine, make sure you tilt the paper cup and pour slowly so as not to "bruise" the fruit of the wine. Also be very careful when unscrewing the cap that you don't get metal pieces in the wine. To demonstrate your knowledge of etiquette, only turn the "cuff" of the paper bag you are serving the wine in two turns.
Actual memo statement from a famous shipping line!
In a large microwave-proof bowl, combine 1 pound brown sugar and 1 cup whipping cream stir this well and microwave on high for 14 minutes, stirring after 7 minutes. Add 2 tablespoons butter and 2 cups nuts preferrably pecans. Microwave an additional 1 to 2 minutes or until a few drops of the mixture form a soft ball in a cup of cold water. Remove from microwave and drop by large tablespoonfuls onto waxed paper. Let stand until hardened.
TIPS: Do not beat mixutre after the soft ball test shows consistency is correct. Spooning out immediately gives soft, sugary, glossy pralines. If necessary, return the bowl to the microwave a few minutes to soften if becomes too hard.
RECIPE FOR JANUARY 1998
BEST EVER WHITE BREAD
In a 2-quart saucepan over low heat, heat 1 cup milk, 1 cup water, and 2 tablespoons shortening until very warm (120-130`F).
Using a mixer at low speed, gradually beat milk mixture into yeast mixture until well blended. Increase speed to medium, beat 2 minutes. Add 1 cup sifted flour. Increase speed to high and beat 2 minutes. Stir in enough additional flour to make a soft dough (approximately 5 ¼ to 6 ½ cups of sifted flour in all). Turn out onto a lightly floured surface. Knead until smooth and elastic, about 8-10 minutes.
Place dough into a greased large bowl, turning over the dough to grease the whole ball well. Cover with a towel and let rise in a warm place until doubled (about 45 minutes). Punch down the dough and cover to let rise again until almost doubled again (about 30 minutes). Shape into either two loaves or 24 rolls. Place in greased loaf pans or on greased cookie sheet (rolls. Cover and let rise until doubled (about 45 minutes) Bake at 400`F for 35 minutes or until brown and when tapped makes a hollow sound. Immediately remove from pan.
Variations to the Best Ever White Bread: Jalepeno Cheese Bread: Before kneading stage, add 1 cup grated sharp cheese and ¼ cup chopped canned jalepenos. Mix into dough well and evenly. Follow all other directions.
Cinnamon Bread: Follow directions above, however, before shaping into loaves, divide dough into two parts. Roll each part into a rectangle. Sprinkle cinnamon and sugar (to suit your taste) onto rectangle and roll dough up jelly-roll fashion. Follow all other directions.
Cinnamon Raisin Bread: Follow directions above, however, before shaping into loaves, divide dough into two parts. Roll each part into a rectangle. Sprinkle ½ cup raisins, cinnamon and sugar (to suit your taste) onto rectangle and roll dough up jelly-roll fashion. Follow all other directions.
Refrigerator Rising Bread: You can also let rise in refrigerator by following all steps until shaping. Cover tightly with plastic wrap. Can be refrigerated for a couple of days. To use, punch down dough and shape. Let rise and bake using the same directions as above.
RECIPE FOR FEBRUARY 1998
SQUASH SOUFFLE
RECIPE FOR MARCH 1998
MARY'S BREAD PUDDING WITH A PUNCH!
Add into egg/sugar mixture while beating one 8 oz carton of whipping cream, refill the carton with the same amount of milk and refill the carton again to 1/2 carton of flavorful booze of your choice (rum, whiskey, scotch, cognac, etc. are best but it is suggested that you stay away from vodka, gin and tequilla as the flavor isn't the same.) Continue beating and add 1/2 teaspoon cinnamon and 1/4 teaspoon ground cloves.
Pour over the stale bread and put a plate on top to moisten all the bread for about 15 to 30 minutes. If you want a softer bread pudding, you can soak over night with plate on top to keep bread into the custard mix. Pour into glass rectangle pan. Cover with foil and bake at 325^F for 45 minutes. Uncover and bake another 10-15 minutes until browned lightly. The less bread you use the more custardy. Serve warm or cold with cream or ice cream. This bread pudding gets better the longer you keep it. Keeps for about a week in the refrigerator but mine never lasts that long.
Into a large stock pot, add 2 cups finely chopped carrots, 2 cups finely chopped celery, 2 cups finely chopped onions and 2 cups chicken stock/broth. Cook until vegetables are tender. **Note** You can also add other vegetables like broccoli or cauliflower but use only 6 cups total vegetables. I have also smashed my vegetables with a potato masher to make a smoother soup.
Combine 1 cup butter with 10 tablespoons cornstarch until smooth. Set this mixture aside. Heat but do not boil 1 gallon milk. Slowly combine the cornstarch/butter mixture into the heated milk until smooth. Add the vegetables (To save the dishwasher (me) I just scooped my vegetables out into a bowl and heated the milk in the same pot).
Slowly Add 4½ lb Kraft paturized American cheese (blue box) that has been grated into the "soup", stirring as it melts. Salt and pepper to taste. I add a dash of red pepper flakes and toasted croutons to each bowl before serving. Makes 2½ gallons. Serve hot or cold. Freezes well.
To the roux, add 2 cups chopped onions, 1 cup chopped green pepper, and 1 cup chopped celery. Cook, stirring occasionally until the vegetables are soft. Add 1 can whole corn kernels, drain and save liquid, 1 can stewed okra, drain and save liquid, and 8 oz chopped mushrooms. **Note** If I don't have fresh mushrooms I use two small 4-oz cans of mushrooms, drain and save liquid. Add 1 teaspoon salt, 5 bay leaves and 1 teaspoon cayenne pepper. Mix well.
Using saved liquids, add either water or stock to come up to 8 cups liquid. Add to pot. Simmer, stirring occasionally for 30 minutes.
Add approximately 3-4 lbs of seafood/meat and simmer until seafood/meat is heated through. It doesn't matter what proportion of seafood and/or meat you use such as sliced sausage, peeled shrimp, crabmeat, peeled crawfish, raw oysters or chopped fish as long as you add appoximately 3-4 lbs of meat. I sometimes use browned ground meat to come up to weight. The meat/fish can be cooked or raw as long as you let it cook after you have added it. I guess if raw fish is your thing you could serve it immediately.....Sushi Gumbo - a blending of cultures!
Just prior to serving, sprinkle with Gumbo File - this is ground sassafras. Serve over rice in bowl. In my opinion, the shrimp, okra and sausage are what makes this a gumbo. The "older" it is, the better.
Mix 1/2 cup (1 sticks) butter or margarine and 1 cup flour in a large bowl using a pastry blender until mixture resembles coarse meal. Add 1/2 cup white sugar, mix well. Add 1 egg yolk, 1/2 teaspoon vanilla, 2 tablespoons chopped fresh rosemary, 1-3/4 teaspoons grated lemon zest, and 1/8 teaspoon salt. I dumped everything in at once and mix well with my hands until the dough was smooth and blended well. Don't know if that is recommended or not, but don't work too long or too hard as it will probably make the cookies "tough". Form into oblong rolls or logs. Wrap in plastic wrap and chill overnight. Slice about 1/4" thick. Sprinkle with powdered sugar and I pressed the sugar in with my fingers. I tried rolling the log in chopped rosemary but the rosemary scorched and was terrible. Bake at 350 for about 10 minutes until lightly browned. Makes about 5 dozen cookies.
KOLACHE DOUGH: In a separate bowl, combine 1-1/2 teaspoons salt with 3/4 cups melted margarine, 1 teaspoon lemon zest, and 2 eggs. Stir well and add 4 cups sifted white flour. Beat well and add to yeast/milk mixture. Add in an additional 4 cups sifted white flour. FILLED KOLACHES: QUICK AND EASY FRUIT FILLING: Make a Sugar Glaze by mixing about 4 tablespoons powdered sugar, a dash of vanilla, and enough milk to make a smooth paste. Drizzle the glaze over the hot filled kolaches by dipping a fork in the glaze, scooping up a healthy forkful of glaze and moving the fork back and forth over the kolaches. DRIED FRUIT FILLING: In a medium saucepan, add one bag of dried fruit, water to cover the fruit, a dash of cinnamon, 1 cup sugar and 1 tablespoon margarine. Boil until fruit is thick being careful not to let it scorch. You can add about 1 tablespoon white flour to thicken, if necessary. Let cool. Add a heaping tablespoon to the hole in the middle of each dough ball. Bake at 350 degrees until golden brown. Brush the dough but not the filling with melted margarine immediately when removed from oven. Make a Sugar Glaze by mixing about 4 tablespoons powdered sugar, a dash of vanilla, and enough milk to make a smooth paste. Drizzle the glaze over the hot filled kolaches by dipping a fork in the glaze, scooping up a healthy forkful of glaze and moving the fork back and forth over the kolaches.
SAUSAGE KOLACHES: MEAT or SCRAMBLED EGG KOLACHES:
WILD BILL WASSON'S BAR-B-QUE RUB: This can be stored in a airtight container as long as 6 months. To use, at least two hours before barbecuing, rub all exposed areas of your meat with the rub. Place in a glass bowl/pan, cover with plastic wrap and let marinate until ready to cook. Bill usually puts the rub on the meat a day or two in advance. He states the longer the better. Of course, refrigerate the meat while it is marinating. DO NOT remove the rub.
WILD BILL WASSON'S BAR-B-QUE SAUCE:
This recipe is one of our favorite "hamburger" variations. It's fancy enough for guests and very easy to make. These are delicious and don't need to be served with a bun. You can vary the degree of hotness to your own taste.
Into a large bowl, add 2 pounds ground beef. The ground beef doesn't have to be the "expensive" kind, in this recipe cheaper is better. Add at least3/4 cup of picante sauce, more if you like spicy. Add 3 tablespoons dried onion flakes and 3/4 teaspoon garlic powder. You don't need to add salt or pepper unless it makes you happy. Mix well and form into twice the number of patties as you need. Each pattie will be filled and have a top and a bottom. To make the "filling", you need approximately 1-1/2 cups chunked or grated cheese - any kind will work. I use whatever I have. I have also used plain old cello-wrapped cheese slices in a pinch. Put an equal amount of cheese in all bottom patties until it's all used up. Do not put it all the way to the edge since you will need to seal the edges. Onto each pattie with cheese, add approximately 1/2 teaspoon chopped nacho-style jalepenos or you can use a couple of jalepeno slices. For extra spice, add a sprinkle of chili powder. Put the top patties on the cheese-filled bottom patties and seal well. I usually fix the completed patties in advance since I think the flavors have time to meld that way and it lets you be "out of the kitchen" earlier. You can also freeze the completed patties and cook frozen. Have your husband fire up the outdoor grill and cook until the hamburger is the way you like it. Turn only once since it's somwhat fragile with the melted cheese in it.
True teamwork means having everyone on the team doing what I say do! I have found at my age going "bra-less" is the quickest, easiest facelift available.
It's bad luck to be superstitious!
The early bird gets the worm, but the second mouse gets the cheese!
See as if for the first time a beautiful person or an ordinary object or a savory delight.
© 1997 bilwas@intertex.net
Into a large bowl, add 1 cup sweetened, condensed milk like Eagle Brand, 2 tablespoons yeast, 2 cups warm milk and 3/4 cup white sugar. Let sit until bubbly and yeast is activated.
If you are going to use a filling, then roll dough into 2" balls. Lightly oil each ball and place on a greased cookie sheet about 2" apart. Let rise for 15 minutes. Make a hole in the middle of each ball for filling.
Use canned pie filling. Add a heaping tablespoon to the hole in the middle of each dough ball. Bake at 350 degrees until golden brown. Brush the dough but not the filling with melted margarine immediately when removed from oven.
My favorite dried fruits to use are apricots, or prunes, but any dried fruit will work. I sometimes combine dried fruits to see what I will get. A good combination is dried raspberries and apricots.
If you plan on using sausage or meat, make logs from the dough about 3" long by 1" wide. Form the dough into a little semi-flat rectangle to wrap sausage links. Seal the edges well with damp fingers and turn seamside down on a greased cookie sheet. Let rise for 15 minutes. Bake at 350 degrees until golden brown, brush with melted margarine immediately when removed from oven.
To prepare the sausage, boil it in water to remove the excess fat and after it is cooled, cut into 3" pieces. Depending upon how thick the sausage is I either half or quarter the sausage lengthwise.
Form the dough as for sausage kolaches up to the point of wrapping around the sausage. At this point, I add a heaping tablespoon of a spiced ground meat that has been browned, or a scrambled eggs/bacon mixture that is just barely set. Seal the edges well with damp fingers and turn seamside down on a greased cookie sheet. Let rise for 15 minutes. Bake at 350 degrees until golden brown, brush with melted margarine immediately when removed from oven.
Mix 5 tablespoons dark brown sugar and 4 tablespoons paprika in a large bowl. Add 4 teaspoons each of dry mustard, onion powder and garlic powder, mix well. Add 1 tablespoon dried basil, 2 teaspoons ground bay leaf (2 leaves crushed), 2 tablespoons chopped dried rosemary, 1-3/4 teaspoons grated lemon zest, 1 1/2 teapoons each of ground coriander, dried thyme, freshly ground black pepper, savory and 2 dried mint leaves chopped. If you like spicy barbecue, add 1/4 teaspoon ground cumin and 1/4 teaspoon red pepper flakes. Mix well and add 1/8 teaspoon salt or to taste.
In a large saucepan, add 4 cups beef broth, 2 bay leaves, and 1-1/2 teaspoon dried oregano. Bring to a rolling boil. Reduce heat and add 2 tablespoons butter. Add 1/2 cup chopped onion, 1/4 cup chopped celery, 1/2 cup chopped green pepper, and 8 peeled, crushed garlic cloves. Once the vegetables are soft, reduce heat to a simmer and add 3 tablespoons Wild Bill Wasson's Bar-B-Que Rub, juice and zest from 1 lemon and 1 orange, 2 tablespoons soy sauce, 1 cup wine - whatever is on hand, 1/2 teaspoon dry mustard, 2 tablespoons white vinegar, 1 teaspoon black pepper and 1/4 teaspoon cayenne powder. Stir well and continue simmering uncovered for about an hour. In a separate skillet, cook 1 pound bacon, finely chopped until it is crispy. Chop it up and cook it all at once stirring so it doesn't burn. After the bacon is cooked, dump the entire contents of the skillet into the sauce. DO NOT DRAIN the bacon. Cook for about an hour or until reduced by half. Adjust seasonings and add salt if necessary. Use this sauce to baste the meat that has been "rubbed". Baste during the entire cooking process. Store unused sauce covered in the refrigerator. Sauce also freezes well.
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