Sausage and Rice
1 lb Mild – Hot sausage (temp. of sausage is desired preference)
1 C Diced onion (I like purple for the color)
1 C Diced celery
1 Pkg. family size instant Cup of Noodles – chicken flavor
1-1/2 C Minute Rice
Pre-heat oven to 350. Cook sausage, onion and celery together, drain off excess fat. Prepare Cup of Noodles as package states. Combine all ingredients in 9×13 (or preferred) baking dish. Bake for approx. 45-60 minutes, stirring occasionally, or until liquid is almost completely absorbed. Best if still moist.
1/2 cup oil
3/4 cup lemon juice
1/4 cup water
1 1/2 Tsp. salt
3 Tablespoons sugar
1 1/2 teaspoons Tabasco sauce
Combine all ingredients. Baste chicken frequently on spit or grill
3 egg whites
1 cup white sugar
14 saltine crackers, finely crushed
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/2 cup chopped pecans
7 fresh peaches – peeled, pitted and sliced
2 cups sweetened whipped cream
1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large glass or metal bowl, whip the egg whites until they can hold a peak. Gradually sprinkle in the sugar, while continuing to whip the egg whites to stiff peaks. Fold in saltines, vanilla, baking powder and pecans. Spread evenly into an ungreased 9 inch deep dish pie plate.
3. Bake for 30 minutes in the preheated oven, or until a skewer inserted into the center comes out clean. Remove from the oven, and cool. The crust will puff and crack as it cools.
4. When crust is completely cool, arrange sliced peaches over the top. Cover with aluminum foil to protect their color until serving. Top with sweetened whipped cream just before serving.
Pecan Pie from "Food and Wineâ€ Magazine
1. 1 cup all-purpose flour
2. 1/2 teaspoon salt
3. 1/2 teaspoon sugar
4. 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
5. 1/4 cup ice water
1. 3 large eggs
2. 1 cup sugar
3. 1/4 teaspoon salt
4. 1/2 cup light corn syrup
5. 1/2 cup dark corn syrup
6. 4 tablespoons unsalted butter, melted
7. 1 tablespoon pure vanilla extract
8. 1 1/4 cups pecan halves (5 ounces)
1. MAKE THE PASTRY: In a food processor, pulse the flour with the salt and sugar. Add the butter and pulse several times until it’s the size of small peas. Sprinkle on the ice water and pulse just until the crumbs are evenly moistened. Turn the pastry onto a work surface and gather it into a ball. Flatten into a disk, wrap in plastic and refrigerate for at least 30 minutes.
2. Preheat the oven to 350°. Position a rack in the bottom third of the oven. On a lightly floured surface, roll out the pastry to a 13-inch round. Ease the pastry into a 9-inch glass pie plate and trim the overhang to 1/2 inch. Fold the overhang under itself and crimp decoratively. Refrigerate until firm.
3. MAKE THE FILLING: In a medium bowl, whisk the eggs with the sugar and salt. Whisk in the light and dark corn syrups, butter and vanilla until combined. Stir in the pecans. Pour the filling into the pie shell and arrange the pecans in a decorative pattern. Cover the rim of the pie with foil strips and bake the pie for 50 minutes, or until the crust is golden and the filling is puffed but still slightly jiggly. Remove the foil strips and let the pie cool completely before serving.