Hickory Smoked Homicide
Page 23
3 cans creamed corn
2 cups cooked rice
1 small jar sliced mushrooms
2 cans cream of chicken soup
3 cups chicken stock (let cool and skim off fat)
1 chopped onion
1 small jar pimentos
salt and black pepper to taste
2 chicken bouillon cubes
1 tablespoon parsley flakes
Combine all ingredients and heat.
Lulu’s Favorite Boiled Custard
1 pint milk
3 eggs, well beaten
1 cup granulated sugar
½ teaspoon vanilla extract
Use a double boiler to prepare this recipe—and prevent the water from the bottom pan from touching the top pan. While water is rising to a boil in the bottom pan, mix together the milk, eggs, and sugar. When the water boils, pour the mixture into the top pan. Cook until the custard coats the spoon, stirring often. Strain the custard into a bowl, and add one-half teaspoon vanilla extract. Serve cooled. This recipe is best if made the day before.
Vegetable Sandwiches
2 tomatoes, cut very fine
1 large bell pepper, cut very fine
1 large cucumber, cut very fine
1 medium onion, grated
2 envelopes plain gelatin
1 pint commercial whipped salad dressing or mayo
thin-sliced white bread, crusts removed
Put small amount of cold water on gelatin to moisten. Add one-half cup boiling water and dissolve gelatin. When gelatin is cool, combine other ingredients and put in fridge to cool. Stir with a spoon before spreading. Spread mixture on bread very thickly and refrigerate. Better if spread hours or a day ahead.
Tomato Pie
4 sliced tomatoes (squeezed gently to remove seeds and
juice)
8 chopped fresh basil leaves
½ cup chopped green onion
1 9-inch prebaked deep-dish pie shell (cooked until
golden brown)
salt and black pepper to taste
chives to taste
¾ cup grated mozzarella or Monterey Jack cheese
1 cup grated cheddar cheese
¼ cup grated Parmesan cheese
¾ cup mayonnaise
Preheat oven to 350. Cook the pie shell according to package instructions. Layer the tomato slices, basil, and onion in the prebaked pie shell. Season with salt and pepper and chives to taste. Combine the cheeses and the mayonnaise, and spread the mixture on top of the tomato layer. Bake at 350 degrees for 30 minutes or until golden brown.
Corn Pudding
1 can creamed corn
3 tablespoons flour
1 tablespoon granulated sugar
½ teaspoon salt
dash of black pepper
1 cup tepid milk
3 tablespoons melted butter
2 well-beaten eggs
Preheat oven to 350 degrees. Mix together the corn, flour, sugar, salt, and pepper. Add the milk and the butter to the mixture. Add the eggs, and mix the ingredients together well. Pour the mixture into a greased casserole dish. Bake at 350 degrees for 45 minutes or until the pudding is firm.
Pepper’s Bourbon Balls
1 package crushed vanilla wafers
3 tablespoons unsweetened cocoa
1½ cups finely chopped toasted pecans
1½ cups powdered sugar (keep some aside for rolling
the balls in)
4½ tablespoons light corn syrup
¼ cup bourbon
Mix together the wafers, cocoa, pecans, and powdered sugar. Mix together the corn syrup and bourbon, and then combine it with the wafer mixture. Cover the mixture and refrigerate for several hours or overnight. Form the mixture into small balls; then roll them in powdered sugar. Keep refrigerated.
Ben’s Shrimp and Garlic Cheese Grits
1 cup heavy cream
2 cups water
1½ cups hot chicken stock
¼ cup butter
salt and black pepper to taste
1 cup stone-ground grits (if you use quick-cooking grits,
reduce heavy cream to ½ cup, and reduce chicken
stock to 1 cup)
1 cup sharp cheddar cheese
¼ teaspoon hot sauce
1 pound large raw shrimp, peeled, deveined, and cut in
half lengthwise
3 tablespoons lemon juice
1 small, finely chopped Vidalia onion
1 clove minced garlic
6 slices of chopped, cooked bacon (reserve the bacon
grease after cooking)
Combine cream, water, and chicken stock in a large saucepan over medium-high heat and bring to a low boil. Add the butter, salt, and pepper to the pot. Stir in the grits slowly, and reduce the heat to medium-low. Cook the grits for 20 minutes or until soft. Remove from heat and stir in the cheddar cheese and hot sauce. Cover the pot with a lid to keep the grits warm.
Spray shrimp with lemon juice and sprinkle with salt and pepper; then set the shrimp aside. In a large frying pan over medium-high heat, cook the onion and garlic in the reserved bacon grease for 5–7 minutes or until the onion is soft. Add the shrimp and bacon and sauté for another 5 minutes or until shrimp are cooked (opaque). Remove the mixture from the heat.
Spoon the hot grits onto plates and top with the shrimp and bacon mixture.
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In the seaside village of Cape Willington, Maine, Candy Holliday has an idyllic life tending to the Blueberry Acres farm she runs with her father. But when an aging playboy and the newly crowned Blueberry Queen are killed, Candy investigates to clear the name of a local handyman. And as she sorts through the town’s juicy secrets, things start to get sticky indeed ...
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DELICIOUS AND SUSPICIOUS
FINGER LICKIN’ DEAD
HICKORY SMOKED HOMICIDE
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