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RECIPes


Daily Veggies
Spiced Apples
Apple Sauce
Cole Slaw
Black-eyed Peas
Mashed Potatoes and Gravy
Cream Grits
Rice and Gravy
Macaroni and Cheese
Green Beans
Baked Potato (add .40)
French Fries
Collard Greens

Recipes

Low Country Cocktail Sauce
Sweet N Sour Vegetable Dip
Almond Joy (A Tasty Cocktail)
low country raspberry cream
Blue Cheese Dressing
CARIBBEAN CHICKEN SALAD
CRAB CAKES
Sweet & Sour Recipe
Granny MacRae's Mint Sauce
Yesterdays Mushroom Soup
Cajun Black Bean Soup
Roux


Low Country Cocktail Sauce

1 Cup Catsup
Lemon Juice (juice from one large lemon)
3tbs. Worcestershire Sauce
Horseradish - Just add 1 T at a time until you like it. Not all Horseradish is the same.
Optional: Juice of one lime


Sweet N Sour Vegetable Dip

12oz Grape Jelly
2oz Dijon Mustard
2oz French’s Yellow Mustard

  • Blend all of the above and pour into a bowl

* Especially good with fresh or fried vegetables. (Makes broccoli edible)


Almond Joy (A Tasty Cocktail)

1oz Amaretto
1oz Captain Morgan Coconut Rum
1 Cup Hot Chocolate – We Use Carnation Hot Coco Mix
Top with whipped cream


Low country raspberry cream

2 Cups Heavy Cream           
6 Oreo Cookies
1tbs. Vanilla                       
1½ Cup Sour Cream
1 tsp Gelatin                         
1pt Fresh local Raspberries
¼cup Sugar                         
 6 10oz Wine Glasses

  • Heat and stir all items in the left column until hot but not boiling.
  • Remove from heat and fold in the sour cream
  • Heat Raspberries with a splash ( 2 ounces) of water (or Grand Marnier) until the berries are hot and juicy
  • Mix layers of Cream and Raspberries until glasses are full—you can use juice glasses or wine glasses—your choice.
  • Fill to about an inch from the top and put an Oreo on top - serve cool

Blue Cheese Dressing
2 cups mayo
4 tbsp Worchestershire Sauce
¼ cup Red Wine Vinegar
1 Cup Blue Cheese Crumbles
1 tsp salt
1 tsp white pepper
1 tsp garlic powder
1/3 cup butter milk (can use whole milk)

Put all ingredients in a bowl and gently mix together with a rubber spatula.
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CARIBBEAN CHICKEN SALAD
2 cups Steamed or Boiled Chicken meat pulled or diced
1 cup Dukes Mayo
6 ounces diced celery
4 tbs Worchestershire Sauce
2 tbs Madras Curry or any curry if you can't find Madras
Salt and white pepper to taste
1 tbs poultry season
12 ounces drained Crushed Pineapple
 
Mix all of the above in a bowl. (Use a rubber spatula when mixing to avoid breaking down the chicken meat.)

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CRAB CAKES
2 lbs. of lump crab meat
2 Tbs Worchestershire    
4 Oz Italian Spiced  Bread Crumbs
1⁄2 Cup Mayonaise
2 Tbs Parsley Flakes
1/3 Red Pepper diced
3 Tbs Old Bay
2 Tbs Baking Powder
2 Tbs Dry Mustard
3 whole eggs
1 Tbs white pepper
 
Directions
Mix Crab, eggs, Mayonaise and bread crumbs lightly with a rubber spatula. ( Sprinkle the bread crumbs evenly over the crab so it doesn't make bread crumb lumps)

Add the rest of the ingredients and mix thoroughly but DO NOT Break up the lumps of crab meat.

Put in a covered bowl and refrigerate for at least 6 hrs. (Overnight is better.) While still cold, form up your cakes 4 to 5 ounces each. (Keep refrigerated until you are ready to cook-if they get warm they might fall apart.)

To fry -lightly dredge in flour and cook in 1/4 inch of hot vegetable oil ( turn once and try to avoid either side getting black while you fry)-dark brown is good.

To broil, place on a lightly oiled cookie sheet and cook until light brown on top side and hot on the inside. (130 degrees on a cooks thermometer)

This Recipe should make four to six, 2 crab cake dinners, or twice that many crab cake sandwiches.
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Sweet & Sour Recipe
1 Cup Pineapple Juice
1 Cup Vinegar
1 Cup Sugar
1/2 tsp. of the following:

Salt
Pepper
Cayenne
Garlic Powder
Tabassco

Add Tomato Paste to add color and to thicken the sauce slightly Sweet & Sour is good on chicken, pork, broccoli, corn on the cob and shrimp. Also, try dipping Tuna or Mahi Mahi in - it's all good.
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Granny MacRae's Mint Sauce
1 Cup finely chopped fresh mint leaves
1 Cup white vinegar
1 Cup white sugar
1 Tablespoon corn starch and 3 tablespoons water
 
How to make it and store it:
Mix the first 3 ingredients in a sauce pot and stir frequently until mixture is just boiling.  Mix corn starch and water until smooth and add to pot until it starts to thicken.  This is great on any lamb dish you prepare and you can store it in your fridge.
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Yesterdays Mushroom Soup
2 Ounces of butter
3 Ounces finely chopped onions
1 1/4 Pounds sliced mushrooms
3/4 Ounce chicken boullion (2 cubes)
2 Teaspoons salt and 1/8 cup water 
1/2 Teaspoon whtie pepper
1 Pint whole milk
1 Pint whipping cream
4 Ounces cold water
4 Ounces corn starch
6 Ounces cooking sherry
 
How to cook:
Melt butter and add first 6 ingredients.  Stir constantly until spices and boullion are mixed, then add the milk and cream.  Keep stirring until mixed well making it hot but not boiling.  Mix corn starch and water well until smooth, this is known as a corn starch roux.  Add the roux a little at a time until the desired thickness is achieved--Hint, it takes 1 to 3 minutes for the roux to do its work, which is thickening the soup.  When thick, add sherry slowly up to 6 ounces.  This depends on how much sherry you want to taste in your soup.

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Cajun Black Bean Soup
Makes 8 - 10 Servings
 
3 C Black beans
1 Hamhock
1 C Yellow onion, 
   coarsely chopped
1 C Carrots, peeled and
   coarsely chopped
1/2 C Celery, coarsely
   chopped
1/8 C Parsley, chopped
1 C Peppers: green, red,
   yellow-in equal parts
Cajun Black Bean Soup 6 C Chicken stock
1/8 C Garlic, chopped
1/8 t Turmeric
1/4 t Cayenne
1/8 t Caraway seeds
1/4 t Basil
1 t Salt
1/2 t Black pepper
1/2 t Mustard seed
1/8 t Cumin
4 Bay leaves
1/8 t Fennel (Optional)
 
Cover black beans with water and bring to a boil.  Cover and let sit 1/2 hour.  Drain and rinse.  Saute onion, carrot, celery, parsley and garlic until soft.  In a large heavy pot, add sauteed vegetables, beans, chicken stock, ham, peppers, and spices.  Cook uncovered approximately 1 hour until beans are soft.  Cool slightly and puree coarsely in food processor.  Add salt and pepper to taste.
 
The kicker: the longer the soup sits, the hotter it gets!

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Roux
Roux is used to thicken sauces and gravies.

4 oz. butter or margarine
6 oz. plain flour

Heat butter and slowly add and stir in flour. Stir or whip until smooth. Add to gravy 1 ounce at a time until thick. Wait for several minutes after roux is added - it takes 3-5 minutes to thicken.
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