Recipe: 31 American-Southern Recipes: TALK TKL 01-18-98

Fried Apples
Hobbes' North Carolina BBQ Sauce
Kansas City-Style Barbecue Sauce
Old Kentucky BBQ Sauce
Turkey Gumbo
Lainie's Cornbread
Buttermilk Pie
Ham with Red-Eye Gravy (America)
Creole Lima Beans (America)
Chicken Gumbo (America)
Old-Fashioned Chicken Pot Pie
Peach Cobbler with Praline Pecan Biscuits
Squash Casserole Deluxe
Grandmother's Squash Casserole
Crawfish Dip
Copper Pennies
Easy Fruit Cobbler
Garlic Cheese Grits
Milk Gravy
Red Beans and Rice
Grillades
Micro-wave Roux
Crab Meat Au Gratin
Raspberry Crush
Cajun Smothered Chicken
Crawfish Pie
Shrimp Jambalaya
Basic Cornbread
Louisiana Shrimp and Corn Gumbo
King Cake
Cheap Creole Chicken

Betsy at TKL (07:55:54 am) :

Fried Apples

Recipe By : Cindy Robinson
Serving Size : 1 Preparation Time :0:00
Categories : drinks and desserts

We were tickled to see the fried apples recipe, though it's not exactly like
the way we make them. It's cool here this morning, just the kind of morning
for that lovely stuff... Mother always made fried apples for breakfast in the
fall. I absolutely love them! Not this junk out of a jar, or the mush you get
at the "home cookin'" restaurants... you need real apples, sliced into an iron
skillet... hissing in the oil 'til they get soft, then turned over and
sprinkled with sugar and cinnamon... the sugar that spilled over the edges and
into the center holes would caramelize and stick to your teeth like taffy...
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Betsy at TKL (07:56:54 am) : Hobbes' North Carolina BBQ Sauce

1 cup apple cider vinegar
2 teaspoons red pepper
3/4 cup water
1 dash sugar
2/3 cup minced onions
1 bay leaf
1 clove garlic, crushed
2/3 teaspoon thyme
1/2 teaspoon salt
3 tablespoons peanut oil
1 teaspoon black pepper

Combine all the ingredients in a small saucepan. Bring to a rapid boil,
then simmer for 5 minutes. Remove from heat, cool, and store your bottle
in the frig.

You can play around with the ingredients but the vinegar and red pepper
are the main jewels.
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Betsy at TKL (07:57:56 am) :

Kansas City-Style Barbecue Sauce
Contributed by Wayne B. Kirk

3/4 cup brown sugar -- packed
1 1/4 ounces chili seasoning
2 teaspoons dry mustard
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon cayenne
1/4 teaspoon ground mace
1/4 teaspoon black pepper
1 cup white vinegar
1/4 cup molasses
1/4 cup water
3 teaspoons liquid smoke flavoring -- optional
32 ounces ketchup

In a large saucepan, combine brown sugar, chili seasoning, mustard,
ginger, allspice, cayenne, mace and black pepper. Add vinegar, molasses,
water and liquid smoke; stir until dry ingredients are dissolved. Blend in
ketchup; bring to a boil over high heat, stirring constantly to avoid
spattering. Reduce heat to low, cover and simmer for 30 minutes. Cool
and refrigerate.
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Betsy at TKL (07:59:18 am) :

Old Kentucky BBQ Sauce
Contributed by Wayne B. Kirk

1 cup apple cider vinegar
1/4 cup water
1/4 cup onion -- coarsely chopped
1/4 cup green bell pepper -- coarsely chopped
1/4 cup celery -- coarsely chopped
1 teaspoon garlic -- minced
1 bay leaf
2 teaspoons whole peppercorns
2 tablespoons butter or margarine
1 cup ketchup
2 1/4 teaspoons paprika
2 1/4 teaspoons chili powder
1 tablespoon worcestershire sauce
1 tablespoon granulated sugar
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon Tabasco sauce
1/4 teaspoon liquid smoke flavoring
2 tablespoons lemon juice

In large saucepan combine the vinegar, water, onion, green bell pepper,
celery, garlic, bay leaf and peppercorns. Bring to a boil over high
heat; reduce heat to low and simmer 20 minutes. Strain, discard solids;
return liquid to saucepan. Add butter or margarine, ketchup, paprika,
chili powder, worcestershire sauce, sugar, mustard, cayenne pepper,
Tabasco, liquid smoke and lemon juice. Stir over medium heat until
butter melts. Reduce heat to low; simmer 20 minutes. Do not boil. Cool
and store in refrigerator.
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Betsy at TKL (08:07:37 am) :

Turkey Gumbo
Recipe By : Laurie Duren

turkey bones
water to cover
salt and pepper
3/4 cup flour
3/4 cup oil or bacon drippings
2 onions -- chopped
1 bell pepper -- chopped
3 stalks celery -- chopped
1 1/2 teaspoons garlic -- minced
2 quarts turkey stock
1 pound canned tomatoes -- chopped
1/2 teaspoon ground bay leaves
1/2 teaspoon dried basil
1/4 teaspoon hot red chile peppers
1 pound ham -- diced

***If you DON'T have any leftovers, begin here:***
Place turkey carcass in large sauce pot w/water to cover. Sprinkly salt &
pepper on top. Stir and let boil about 1 1/2 hrs. Remove carcass and meat,
reserving broth. Go on to next step below.

***If you DO have leftovers, begin here:***
Cut turkey into bite sized pieces. Brown flour in oil to make a dark roux. Add
vegetables and stir till soft. Stir in a cup or so of hot stock, then pour
roux into stock pot w/reserved broth. Cook 1/2 hour, then add tomatoes,
turkey, seasonings, and ham and cook another 1/2 hr. Serve w/ rice, file
(ground sassafras leaves), and Tabasco. Serves 8-10.
NOTE: Gumbo gets better and better the longer it sits. Make it a day or two
ahead, if you can. Also, you may add chopped okra (the word "gumbo" comes from
an African word for okra) when you add your other vegetables, but watch your
roux if you do--the okra will make it thicken very quickly.
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Betsy at TKL (08:10:38 am) : Lainie's Cornbread

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup whipping cream
1/4 cup vegetable oil
1/4 cup honey

Combine flour, cornmeal, sugar, baking powder, and salt. In a small bowl,
beat the eggs. Add cream, oil, and honey to eggs; beat well. Stir into the
dry mixture just until moistened. Pour into a greased 9 in. baking pan.
Bake at 400 for 20-25 minutes or until a toothpick in the center comes
clean. Yields about 9 servings.
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Donna/TN (12:22:22 am) : Buttermilk Pie

3 eggs
2/3 cup buttermilk
1/2 cup butter melted
1 cup sugar
1 tablespoon flour
1 1/2 teaspoon vanilla

Beat eggs & combine with all ingredients and blend well pour into unbaked pie
shell Bake 10 minutes @ 275F then increase to 300 F for about 50 minutes till
set
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Margaret, MA (12:35:59 am) : Ham with Red-Eye Gravy (America)

1/3 lb. slice of ham
1 Tbs. flour
salt
1-1/2 Tbs. coffee

1.Cut a piece of fat from ham and melt in skillet. Add ham and fry on both
side until light brown. Remove from pan and keep warm.
2.Stir in flour and cook, stirring until golden brown. Add 1 cup water,
stirring. Add salt and coffee and simmer over low heat for 5 to 7 minutes.
Return meat to gravy to heat through.

From: Memorex Library, International Recipes
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Margaret, MA (12:36:48 am) : Creole Lima Beans (America)

2 slices bacon
1 medium onion, chopped
1/4 cup chopped green pepper
2 cups canned tomatoes
1 tsp. sugar
2 cups cooked baby lima beans
salt and pepper

1.Saute bacon until crisp and remove from pan. Add onion and pepper to pan
and cook until tender but not brown.
2.Add tomatoes and sugar, and cook 15 minutes, stirring occasionally. Add
beans and season with salt and pepper.
3.Simmer a few more minutes. Serve hot, sprinkled with crumbled bacon.

From: Memorex Library, International Recipes

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Margaret, MA (12:37:21 am) : Chicken Gumbo (America)

3-lb. chicken, cut into pieces
salt and pepper
3 Tbs. bacon fat
1/2 onion, chopped
4 cups sliced okra
1/2 cup chopped sweet red pepper
1-1/2 cups chopped tomatoes
2 tsp. basil, crumbled
1 cup cooked rice

1.Sprinkle chicken with salt and pepper. Melt bacon fat and brown chicken on
all sides. Remove from pan.
2.Add onion, okra and pepper and cook 5 minutes. Add tomatoes, basil and 3
cups boiling water. Mix in chicken and 1 tsp. salt. Cover and simmer 30 to
40 minutes.
3.Add rice, mix well and cook 5 minutes more.

From: Memorex Library, International Recipes
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Debra, AL (1:16:08 pm) : Old-Fashioned Chicken Pot Pie

Recipe By : Southern Living 1992
Serving Size : 8 Preparation Time :0:00
Categories : Chicken

3 1/2 pounds broiler chicken
2 quarts water
1 teaspoon salt
1/2 teaspoon black pepper
1 stalk celery -- cut into 2" pieces
1 medium onion -- quartered
1 bay leaf
16 ounces frozen mixed vegetables
2 large potatoes -- peeled and cubed
1/2 cup butter or margarine
1/2 cup all-purpose flour
1 cup milk
1 1/2 teaspoons salt -- I don't add any additional
1 1/4 teaspoons pepper
1/4 teaspoon dried thyme
2 hard-boiled eggs -- sliced (I omit)
1 9' refrigerated pie crust

Combine first 7 ingredients in a large Dutch oven; bring to a boil. Cover,
reduce heat, and simmer 1 hour or until chicken is tender. Remove chicken,
reserving broth in Dutch oven; discard vegetables and bay leaf. Let chicken
cool; skin, bone and cut into bite-size pieces.
With a large spoon, skim fat from surface of broth reserved in Dutch oven;
bring broth to a boil. Add frozen vegetables and potatoes; return to a boil.
Reduce heat, cover and simmer 8 minutes or until tender. Remove vegetables
from broth, and set aside. Measure 3 cups broth; set aside. Reserve
remaining broth for other uses.
Melt butter in Dutch oven over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring cons
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Debra, AL (1:17:24 pm) : Peach Cobbler with Praline Pecan Biscuits

Recipe By : Southern Living
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

1 1/2 cups sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
1 cup water
8 cups sliced fresh peaches -- about 5 1/2 #
3 tablespoons butter or margarine -- melted
1/2 cup firmly packed dark brown sugar
1 cup chopped pecans
2 cups self-rising flour
2 teaspoons sugar
1/2 cup shortening
3/4 cup buttermilk

Combine first four ingredients in a Dutch oven; add peaches. Bring to a
boil, cook 1 minute, stirring. Remove from heat. Pour into a lightly greased
9 x 13" baking dish; set aside.
Combine butter, brown sugar and pecans; set aside.
Combine flour and 2 teaspoons sugar; cut in shortening with a pastry blender
until mixture is crumbly. Add buttermilk, stirring until dry ingredients are
moistened. Turn dough out onto a floured surface an knead 3 to 4 times.
Roll dough into a 12 x 8" rectangle; spread with pecan mixture, leaving a
1/2" border. Starting with long side, roll up jelly roll fashion. Cut roll
into 1/2" slices; arrange slices over peach mixture. Bake at 400o for 25-30
minutes, or until lightly browned.
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Debra. AL (1:18:34 pm) : Squash Casserole Deluxe

Recipe By : Daisy Yarnell
Serving Size : 16 Preparation Time :0:00
Categories : Vegetable Casseroles

3 pounds yellow squash -- sliced and boiled
1/2 cup butter or margarine -- melted
1 cup sour cream
1 can cream of chicken soup
2 onions -- finely chopped
5 ounces sliced water chestnuts -- drained
2 ounces diced pimento -- drained
8 ounces herb stuffing mix -- divided

Combine 1 1/2 cups liquid reserved from boiling squash with remaining
ingredients except 1/2 cup stuffing.
Add salt and pepper to taste. Pour into 2 1/2 quart casserole dish. Top with
remaining stuffing.
Bake at 350o for 30 minutes.
Can freeze portion before baking.
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Debra, AL (1:20:57 pm) : Grandmother's Squash Casserole

Recipe By : Gettis Rankin
Serving Size : 1 Preparation Time :0:00
Categories : Vegetable Casseroles

2 quarts yellow squash -- sliced, cooked and d
2 eggs
1 cup mayonnaise -- or Miracle Whip
1 large onion -- chopped
1/3 cup chopped green bell pepper
1 cup grated sharp cheddar cheese
salt and pepper -- to taste
buttered bread crumbs -- 3-4 slices

Beat eggs, add onion, green pepper, cheese, salt and pepper. Stir in Squash.
Pour into baking dish and cover with butter bread crumbs (or sprinkle with
crushed Ritz Crackers and drizzle with melted butter).
Bake at 350o for 30 minutes.
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Kim, LA (1:57:18 pm) : Crawfish Dip

3 large chopped onions
2 medium chopped bell peppers
2 sticks butter
1 toe garlic, minced
1/2 cup parsley
2 pounds crawfish tails
Seasoning to taste (salt, red and black pepper, and hot sauce)
1 pound cream cheese

Saute the onions and bell peppers in butter until clear and glossy. Add
garlic, parsley, crawfish, and seasoning. Cook for 10 or 15 minutes. Add the
cream cheese, then stir until smooth. Serve with crackers.

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Debra, AL (2:14:12 pm) : Copper Pennies

2 pounds carrots -- peeled, cooked & sliced
1 green bell pepper -- sliced into rings
1 onion -- sliced into rings

marinade:
1 can tomato soup
1/2 cup salad oil
3/4 cup vinegar
1 tablespoon prepared mustard
1 tablespoon worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper

Cook carrots until tender but not falling apart. Cool. Layer carrots with
onion and bell pepper slices. Combine remaining ingredients and pour over
carrots. Refrigerate at least 12 hours. Serve cold using slotted spoon. Keeps
well.
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Debra, AL (2:14:51 pm) : Easy Fruit Cobbler

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

1 frozen fruit pie
1 stick margarine
3/4 cup sugar

Crumble frozen pie into deep baking dish and cover with sugar.
Slice margarine and place evenly over pie. Cover with water and bake one
hour at 425o.
Recipe may be doubled or triple for "crowd" cooking.

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Debra, AL (2:15:41 pm) : Garlic Cheese Grits

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast

1 cup uncooked old-fashioned grits
4 cups water
1 stick margarine
6 ounces roll garlic cheese
2 eggs -- beaten
1/2 cup milk
pepper -- to taste

Add grits to boiling water and cook by package directions. Add margarine and
sliced cheese to cooked grits. Combine eggs, milk and pepper and add to
grits mixture.
Pour into greased casserole and bake at 350o for 30 minutes or until set.
Make prepare ahead and refrigerate. Remove from refrigerator 1 hour before
baking.
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MILK GRAVY (2:42:52 pm) : MILK GRAVY

Use hot drippings from chicken or pork chops. For each 3 tablespoon of
drippings, stir in 3 tablespoons of flour and blend well. Cook and stir
until lightly browned. Gradually add 1 1/2 to 2 cups hot milk. Good and
stir until thickened.

"Goes with everything".
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Terry,tx (3:41:56 pm) : Red Beans and Rice

1 ham bone
11-1/2 c water
2 tsp garlic salt
1/4 tsp Worcestershire
1 lb red beans
1 c chopped celery
1 c chopped onion
1/2 c chopped green onion
2 cloves garlic minced
3 tbl oil
1/2 lb ham, minced
1/4 lb hot sausage, sliced
1/2 lb smoked sausage, sliced
2 bay leaves
1/2 tsp thyme
1/2 tsp oregano
1/4 tsp basil
salt and pepper to taste
1/4 c parsley
2 c cooked rice

Saute onion, garlic, and celery in oil till transparent. Add to beans,
Tabasco, Worcestershire, ham bone, garlic salt, and water. Saute ham and
sausages, drain, add to pot with beans. Add bay leaves, thyme, basil, oregano,
salt and pepper. Cook over low heat till beans are soft and creamy( about
2-1/2 hrs) Remove bay leaves and add parsley before serving. Serve over
rice.
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Terry,tx (3:58:47 pm) : Grillades

4 lbs beef or veal rounds, 1/2in. thick
1/2 c bacon drippings
1/2 c flour
1 c chopped onion
2 c chopped green onion
3/4 c chopped celery
1-1/2 c chopped green pepper
2 cloves garlic, minced
2 c chopped tomatoes
1/2 tsp tarragon (optional)
2/3 tsp thyme
1 c water
1 c red wine
3 tsp. salt
1/2 tsp pepper
2 bay leaves
1/2 tsp Tabasco
2 tbl Worcestershire
3 tbl chopped parsley

Remove fat from meat, and cut into serving-sized portions. Pound to 1/4 in
thick. In Dutch oven brown meat in 4 tbl bacon grease. Remove to platter. To
Dutch oven add 4 tbl bacon grease and flour. Stir and cook to make a dark
brown roux. Add onions, celery, peppers, garlic and saute till limp. Add
tomatoes, tarragon and thyme, cook for 3 min. Add water and wine, stir well.
Return meat, add salt, pepper and bay leaves, Tabasco, and Worcestershire.
Lower heat, stir, and cook. If veal is used, simmer covered about an hour.
If beef is used, simmer covered about 2 hours. Remove bay leaves, and stir in
parsley. Serve over grits or rice.
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Terry,tx (4:06:13 pm) : Microwave Roux

2/3c oil
2/3c flour

Combine in a deep bowl, stirring well. Micro, uncovered at high power for 6
min., stirring after 3 min. Stir wee, and micro on high power 2 to 4
min., until roux is the color of copper penny, stirring every 30 sec.
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Terry, tx (4:51:12 pm) : Crab Meat Au Gratin

1/3 c chopped green onion
1/2 c finely chopped celery
1/4 c chopped green pepper
1/2 c oleo
6 tbl flour
1 (5-1/3oz) can evaporated. milk
2 egg yolks, well beaten
1/4 c grated Amer. cheese
1/4 tsp salt
1/4 tsp pepper
dash of red pepper
2-1/2 to 3 c white lump crab meat
1/4 c minced parsley
grated cheese
paprika

Saute veg. in oleo, using heavy skillet; slowly stir in flour; then slowly
stir in milk and egg yolk. Add 1/4c cheese; let melt over low heat, stirring
often. Add seasonings; carefully stir in crab, add parsley. Put mix. into 6
buttered individual clam shells ( or what ever-3 to 4 in. ) or into a
casserole. Sprinkle with grated cheese and paprika. Bake uncovered at 350
till hot and bubbly and top is lightly browned.
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LINDA (4:51:47 pm) : This is GREAT punch!!

Raspberry Crush

Serving Size : 10 Preparation Time :0:00
Categories : Beverages To Send

1 Envelope Raspberry Flavored Koolaid
1 Cup Sugar
4 Cups Cold Water
6 Ounces Can Frozen Lemonade Concentrate -- thawed
1 Package (10 Oz) Frozen Raspberries -- thawed
3 1/2 Cups Lemon-Lime Soda
Raspberry Sherbet

Combine koolaid powder and sugar. Add water; stir until koolaid and
sugar are dissolved. Stir in lemonade concentrate and raspberries.
Chill. Jest before serving, gently stir in lemon-lime soda. Serve over
ice cubes. Top with raspberry sherbet.
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Terry, tx (5:02:10 pm) : Cajun Smothered Chicken

1 chicken, cut into serving pieces
salt, pepper, and cayenne to taste
1/2 c oil
1 lb fresh pork sausage
3 large onions chopped
1 large bell pepper chopped
4 stalks celery chopped
2 tsp garlic powder
2 c water
1/2 c chopped green tops
1/2 c chopped parsley

Season chicken with salt, pepper, and cayenne. Brown chicken in hot oil in
heavy skillet and remove when browned. Brown sausage, remove and cut into
1-1/2 in. pieces. Remove most of the oil from skillet and add veg. saute till
transparent. Add sausage, chicken and garlic powder to skillet with onions;
slowly add water, cover and simmer 30 to 40 min. Add green onion and parsley
just before serving. Serve over rice.
serves 4
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Terry, tx (5:14:25 pm) : Crawfish Pie

1/2 c butter
2 tbl flour
2 med. onions, chopped
1/2 bell pepper, chopped
2 lbs peeled crawfish tails, with the fat
1/2 c green onion tops, chopped
1/2 c parsley, chopped
salt, pepper and cayenne to taste
1/4 c butter
1 baked pie crust

Make a light brown roux with butter and flour; add onion and bell pepper and
cook till onions are transparent. Add crawfish fat (if available) and cook 10
min. Add crawfish tails and green onion tops and cook about 20 min. It may
be necessary to add a little water if mix. starts to stick to bottom of pot.
Add parsley, salt, pepper and cayenne, pour into baked pie shell. Bake at
350 for 20 min.
Note: If crawfish fat isn't available, omit it and proceed with the recipe.

Serves 6 to 8
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Terry, tx (5:23:28 pm) : Shrimp Jambalaya

3 large onions chopped
2 bell peppers chopped
1 c oil
1 (8oz) can tomato sauce
1 (6oz) can tomato paste
1/2 c chopped green onions
1/2 c chopped parsley
2 cloves garlic, minced
6 c water
5 tsp salt
black pepper and cayenne to taste
2 bay leaves
4 c raw rice
2 lbs peeled and deveined shrimp

Saute onions and peppers in oil till transparent; add tomato sauce and
paste and cook on low heat for 1 hr. Add remaining ingred., stir well and
bring to boil. Pour into a greased baking dish, cover and bake at 300 for 1
hr or till rice is cooked.

Serves 8
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Pat, CT (6:28:41 pm) : BASIC CORNBREAD

1-1/4 cups flour
3/4 cup cornmeal
1/4 cup sugar * SEE MY NOTE BELOW
2 tsp. baking powder
1/2 tsp. salt
1 cup milk (you can use skim)
1/4 cup oil *SEE MY NOTE BELOW
1 egg, beaten

PAT'S NOTES: I prefer to cut the oil by half and substitute that liquid with
maple syrup. Very tasty!

Heat oven to 400 deg. Far. Grease 8" square pan with butter. Combine dry
ingredients. Stir in milk, oil and beaten egg (and maple syrup, if using)
until just moistened. Pour batter into prepared pan. Bake 20-25 minutes or
until golden brown and wooden pick comes out clean.
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Leslie WA (6:34:37 pm) : Louisiana Shrimp and Corn Gumbo

1/4 cup + 1 TBL olive oil
1/4 cup + 1 Tbl Flour
2 cups finely chopped onions
1 medium size green pepper, finely chopped
4 shallots, shopped
2 Tbl minced fresh parsley
1 Tbl dried whole basil
1 tsp. Cajun seasoning
1/8 tsp ground red pepper
1/8 tsp Hot pepper sauce
Salt and Pepper to taste
3 cups canned diluted chicken broth
1 (16 oz.) paackage whole kernel corn, thawed
1 (14 oz.) can tomatoes, undrained and chopped
2 lbs medium-sized fresh shrimp, peeled

Combine olive oil and flour in large Dutch oven; cook over medium heat,
stirring constantly, until mixture is caramel colored. Stir in onion, green
pepper, shallots and parsley; cook over low heat 10 minutes or until onion
is tender. Ad basil, Cajun seasoning, ground red pepper, hot sauce,
Worcestershire sauce and salt and pepper to taste, stirring well; simmer,
uncovered 5 minutes. Add chicken broth, corn and tomatoes; stir well. cover
and simmer 1 hour and 15 minutes. Stir in shrimp; cover and cook 10 minutes
or until shrimp turn pink. Yield 10 cups.
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(9:22:35 pm) : King Cake - Traditional New Orleans Recipe

1/2 cup warm water (110 to 115 degrees)
2 packages active dry yeast
1/2 cup plus 1 teaspoon sugar
3 1/2 - 4 1/2 cups flour unsifted
1 teaspoon nutmeg
2 teaspoons salt
1 teaspoon lemon zest
1/2 cup warm milk
5 egg yolks
1 stick butter cut into slices and softened, plus 2 tablespoons more
softened butter
1 egg slightly beaten with 1 tablespoon milk
1 teaspoon cinnamon
1 1" plastic baby doll

Pour the warm water into a small shallow bowl, and sprinkle yeast and 2
teaspoons sugar into it. Allow the yeast and sugar to rest for three minutes
then mix thoroughly. Set bowl in a warm place, for ten minutes or until yeast
bubbles up and mixture almost doubles up in volume. Combine 3 1/2 cups of
flour, remaining sugar, nutmeg and salt, and sift into a large mixing bowl.
Stir in lemon zest. Separate center of mixture to form a hole and pour in
yeast mixture and milk. Add egg yolks and using a wooden spoon slowly combine
dry ingredients into the yeast/milk mixture. When mixture is smooth, beat in 8
tablespoons butter, 1 tablespoon at a time and continue to beat 2 minutes or
until dough can be formed into a medium soft ball.

Place ball of dough on a lightly floured surface and knead like bread. During
this kneading, add up to 1 cup more of flour (1 tablespoon at a time)
sprinkled over the dough. When dough is no longer sticky, knead 10 minutes
more until shiny and elastic.

Using a pastry brush, coat the inside of a large bowl evenly with one
tablespoon softened butter. Place dough ball in the bowl and rotate until the
entire surface is buttered. Cover bowl with a moderately thick kitchen towel
and place in a draft free spot for about 1 1/2 hours, or until the dough
doubles in volume. Using a pastry brush, coat a large baking sheet with one
tablespoon of butter and set aside.

Remove dough from bowl and place on lightly floured surface. Using you fist,
punch dough down with a heavy blow. Sprinkle cinnamon over the top, pat and
shake dough into a cylinder. Twist dough to form a curled cylinder and loop
cylinder onto the b uttered baking sheet. Pinch the ends together to complete
the circle. Cover dough with towel and set it in draft free spot for 45
minutes until the circle of dough doubles in volume. Pre-heat oven to 375
degrees.

Brush top and sides of cake with egg wash and bake on middle rack of oven for
25 to 35 minutes until golden brown. Place cake on wire rack to cool. If
desired, at this time, you can "hide" the plastic baby in the cake.

Colored sugars

Green, purple, & yellow paste
12 tablespoons sugar

Squeeze a dot of green paste in palm of hand. Sprinkle 2 tablespoons sugar
over the paste and rub together quickly. Place this mixture on wax paper and
wash hands to remove color. Repeat process for other 2 colors. Place aside.

Icing

3 cups confectioners sugar
1/4 cup lemon juice
3 - 6 tablespoons water

Combine sugar, lemon juice and 3 tablespoons water until smooth. If icing is
too stiff, add more water until spreadable. Spread icing over top of cake.
Immediately sprinkle the colored sugars in individual rows consisting of about
2 rows of green, purple and yellow.

Cake is served in 2" - 3" pieces.
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J-M, Me (9:22:45 pm) : I have no idea where I got this from!

Cheap Creole Chicken

make rice as usual.

2 tablespoon of vegetable oil
2 tablespoon of flour
1 cup okra sliced (frozen)
1 can chicken stock
1 can whole tomatos, chopped with juices
1/2 pound chicken (thighs or breast) cut into
bite sized pieces
1 teaspoon thyme
3/4 - 1 teaspoon of tabasco

Stir oil & flour over high heat till dark brown. Mix in okra, stock, tomatos &
juices. Sprinkle chicken with thyme and salt & pepper. Add to pot. Heat till
chicken is cooked through, about 10-12 minutes. Add tabasco to taste. (it
should be spicey)

Serve gumbo over a mound of rice.

Whole meal serves 2, costs about 3 dollars and can be cooked in less than 1/2
hour.
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