Recipe(tried): Charlie's Winning Recipes (10 recipes)

Here are a few of my own recipes from over the years. Perhaps someone might enjoy!

RECIPES IN THIS FILE:
Aloha Golden Apple Crisp
Sweet Potato Custard with Crunch Topping
Strawberry Chantilly Pie a la Charles
Charlie's Linguine Carbonara
Persimmon Pancakes
Pizza Q.E.D. (Quick-Easy-Delicious)
Chicken Breasts Q.E.D. (Quick-Easy-Delicious)
Beef Roast Charles
Boudin Balls
Charlie's Pickled Shrimp

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ALOHA GOLDEN APPLE CRISP
Recipe from the files of Charles E. Davis
Makes 8 Servings

3 cups golden delicious apples, peeled, cored and sliced thin
1 can pineapple tidbits, drained
1/2 cup flour
1/3 cup brown sugar, packed
1/2 tsp ground cinnamon
1/8 tsp ground allspice
1/8 tsp salt
1/3 cup butter or margarine softened
1/2 cup coconut flakes, toasted
1/2 cup macadamia nuts, chopped

Combine apples and pineapple; place in a greased 8-inch square baking dish.

Combine the flour, sugar and seasonings; cut in butter until crumbly. Stir in coconut and nuts. Sprinkle evenly over apples.

Bake at 375 degrees F for 30 minutes or until apples are soft and the topping is golden.

Microwave Version:
Prepare dish as above, except use ungreased microwave-safe baking dish. Microwave on high (100%), uncovered for 12 minutes, turning dish one quarter turn after each 4 minutes.

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SWEET POTATO CUSTARD WITH CRUNCH TOPPING
Source: Woman's Day magazine, 11/2/93
Modified by Charles E. Davis, 8/13/94
Makes 8 servings

3 eggs
1 can sweet potatoes, 29 oz. size
1 can evaporated milk, 12 oz size
3/4 cup brown sugar
2 tsp pumpkin pie spice (or 1 tsp. cinnamon and 1/2 tsp. each ginger and allspice)
1 tsp vanilla
FOR THE CRUNCH TOPPING:
1/4 cup brown sugar
2 tbsp flour
1/4 tsp ground cinnamon
4 tsp cold butter, cut in pieces
1/2 cup coarsely chopped pecans

Heat oven to 325 degrees F. Have ready a 2 quart baking dish.

Whisk eggs in a large bowl until blended. Add potatoes. Mash well. Beat in remaining custard ingredients until well blended. Pour into ungreased baking dish.

Bake for 45 minutes or until sides of the custard begin to set.

Meanwhile make the topping. Mix the sugar, flour, and cinnamon in a small bowl. With a pastry blender or a fork, cut in the butter until it resembles very coarse crumbs. Stir in the pecans.

Remove custard from oven and sprinkle with the topping.

Bake 35-45 minutes longer until a knife inserted near the center comes out clean. (Center may still be jiggly.) Remove to a wire rack and allow to cool. Serve warm or at room temperature.

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STRAWBERRY CHANTILLY PIE A LA CHARLES
Recipe from Charles E. Davis
Makes 8 servings

1 (9-inch) Oreo pie shell
2 1/2 cups water
1 pkg Strawberry Jello (4 serving size)
1 pkg Jello Vanilla Pudding & Pie Filling (4 serving size)
1 cup Fresh strawberries, chopped
1 envelope Dream Whip
1/2 cup cold milk
1/2 tsp vanilla extract
Whipped cream or Cool Whip
Whole fresh strawberries

Bake the pie crust 8-10 minutes in a 400 degrees F oven. Set aside to cool.

In a small saucepan, combine the 2 1/2 cups water, (dry) strawberry gelatin and the (dry) pudding & pie filling. Bring to a full rolling boil, stirring constantly.

Remove from heat and continue stirring for 1 minute. Refrigerate for 1 hour, or until gelatin begins to thicken but is not 'set'.

Stir in the chopped strawberries, and return to the refrigerator.

Combine the Dream Whip, milk, and vanilla, in a small mixing bowl. Beat according to package instructions, until thick. Gently stir the Dream Whip into the chilled pudding/gelatin mixture. Spoon into the cooled pie shell. Chill at least three hours.

Pipe rosettes of whipped cream or cool whip around edge of pie. Decorate with whole strawberries. Serve cold.

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CHARLIE'S LINGUINE CARBONARA
Recipe from the files of Charles E. Davis
Makes 4 servings

8 oz linguine, uncooked

1 cup coarsely chopped cooked chicken (taken from a store-bought plain barbequed chicken), skinned and boned
6 slices bacon
1/4 cup butter
1/4 cup sliced shallots
2 tbsp crushed garlic
1 canned green chiles, sliced in 1/4-inch rings
3 very fresh eggs
1 cup heavy (whipping) cream
3/4 cup grated parmesan reggiano (do not use that kraft's grated cardboard stuff)
1/4 cup chopped FLAT LEAF parsley
2 tbsp fresh herbs of choice (ie basil, rosemary, oregano, tarragon, sage or savory), chopped

Put pasta on to cook according to package directions.

While pasta cooks, saute bacon till almost crisp. Remove, drain, and slice into 1/4-inch wide pieces. Set aside and keep warm. Discard drippings, or reserve for other purposes.

Add butter to pan and saute shallots until clear and separated into rings. Add garlic and chile rings. Saute, tossing 3-5 minutes.

While this is cooking, beat together the eggs, cream and all but 1 tablespoon of the cheese. Set aside.

Pasta should now be done. Drain and place in a large serving bowl; toss with the bacon, chicken, and sauteed shallot mixture. Add the egg/cream mixture and toss well. Add the parsley and herbs; toss until well mixed. Sprinkle with the remaining tablespoon parmesan. Serve immediately.

NOTE: Pasta must be HOT, and just drained as the HOT pasta cooks the eggs, warms the cream, and melts the parmesan.

VARIATIONS:
- Replace linguine with any shaped pasta of choice.
- Replace bacon with equivalent amount of ham or Prosciutto.
- Use a spinach or other flavored pasta.
- Garnish with sliced leeks.
- Substitute Sun-Dried tomatoes (in oil) for the chile.
- Add pinon nuts or chopped walnuts

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PERSIMMON PANCAKES
Recipe from Charles E. Davis
Devised to use excess persimmons. 10/24/94
Makes 4-6 servings

1 medium size very ripe persimmon
1 egg
1 cup milk
1 tbsp melted butter
2 cups pancake mix
1/2 tsp baking soda
1/2 tsp baking powder
2 tbsp sugar

Remove pulp from persimmon, discarding skin, membranes and any seeds. In a medium size bowl, beat the persimmon pulp, egg, milk, and melted butter until smooth.

Add the remaining ingredients and beat just until mixed. Adjust batter consistency with additional pancake mix or milk.

Bake as usual for pancakes.

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PIZZA Q.E.D. (Quick-Easy-Delicious)
Recipe from the files of Charles E. Davis
Makes 2 servings

2 Kaiser rolls
4 tbsp olive oil
1 small onion, sliced thin
1/4 green bell pepper, sliced thin
1/2 cup salami/pepperoni, sliced thin
1 cup grated mozzarella or jack cheese
1 cup Contadina pizza squeeze
1 tsp Italian seasonings

Slice rolls in half, sandwich style; drizzle with a tablespoon of the olive oil. Place in a baking pan and set aside.

Saute onions and peppers in 2 tablespoons oil until onions are well browned.

Divide Pizza Squeeze onto the Kaiser halves. Spread onion/pepper saute atop. Arrange Salami/Pepperoni atop the onion/pepper saute. Sprinkle with Italian seasoning; sprinkle with cheese. Drizzle with remaining olive oil.

Bake 10 minutes at 425 degrees F.

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CHICKEN BREASTS Q.E.D. (Quick-Easy-Delicious)
Recipe from the files of Charles E. Davis
Makes 4 Servings

This recipe won first place in the 1988 Young 'n Tender recipe contest. We won a nice cruise on the Delta Queen out of NOLA, for several wonderful days.

4 chicken breasts, boneless
1 lime
1 tsp dried thyme leaves
4 tbsp unsalted butter, divided use
2 tbsp minced onion
8 oz fresh crabmeat (or one 8 oz can)
1/2 tsp salt
1/4 tsp ground black pepper
1 cup hollandaise sauce

Remove tenderloins from chicken breasts; set aside. Place chicken breasts between sheets of waxed paper and pound with a meat mallet or rolling pin until about 1/4-inch thick. Trim to shape nicely, reserving trimmings.

Grate zest from lime and set aside. Squeeze juice from lime over chicken breasts, rubbing to cover each breast well. Sprinkle with the dried thyme; set aside.

Finely chop the tenderloins and trimmings; saute in 1 tablespoon butter until pink color is gone; add the onion and cook until onion is tender. Add the crabmeat and toss gently until thoroughly heated. Remove pan from heat and set aside keeping warm.

Sprinkle the chicken breasts with salt and pepper and saute in the remaining butter until lightly browned. Remove to a serving platter.

Stir reserved grated lime zest into the hollandaise sauce. Spoon 1/4th of the crabmeat mixture onto each chicken breast and nap with a small amount of the hollandaise. Serve immediately, offering additional sauce separately.

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BEEF ROAST CHARLES
Recipe from the files of Charles E. Davis
Makes 8 servings

1 1/2 lb ground beef
10 cloves garlic, minced
1/2 tsp salt
1/2 tsp ground black pepper
1 (3 lb) eye-of-round or sirloin tip
4 slices bacon
1 cup dry wine
3 cups spaghetti sauce
2 lb pasta (shape of your choice)

Coarsely chop 5 cloves of garlic. Cook ground beef over high heat until no longer pink. Stir in garlic and salt and pepper to taste. Cover; cook on low while preparing the roast.

Cut bacon into 1/2-inch pieces. Cut remaining garlic into slices. With sharp knife, punch holes in beef and insert a slice of garlic and half the bacon pieces in each. Sprinkle roast with pepper and a little salt. Remove ground beef mixture and reserve.

Wipe pan with a paper towel. Cook remaining bacon just until fat is rendered. Remove bacon and reserve.

Brown roast in bacon fat on all sides. Remove roast; return ground beef mixture to pan and spread evenly over bottom. Place roast atop the ground beef. Top roast with reserved bacon slices. Add wine.

Cover tightly; place in a 350 degree F oven and bake for 3-4 hours or until roast is at desired doneness. Remove roast and keep warm.

Add spaghetti sauce to pan and cook, stirring frequently, while pasta cooks according to package directions.

TO SERVE:
Toss drained pasta with 1-2 cup of the sauce. Turn into a large warmed platter. Slice roast and place around dish. Serve with remaining sauce.

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BOUDIN BALLS
Recipe from the files of Charles E. Davis

My first TV appearance.

1 lb ground pork
1/4 lb pork liver, finely chopped
1/2 cup green onion bottoms, chopped
1/2 cup green onion tops, chopped
1/2 cup flat leaf parsley
2 cups cooked medium grain rice
1/4 tsp salt
1/4 tsp ground cayenne pepper
1 egg, beaten
Fine seasoned bread crumbs
Oil for deep frying

Cook the ground pork, liver, and onion bottoms until pork is cooked but not browned. Combine with the onion tops, parsley, rice and seasonings.

Cool until mixture can be handled. Form into walnut-size balls. Chill until firm.

Dredge in the beaten egg, then in bread crumbs. Fry in deep fat at 360 degrees F until golden brown.

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CHARLIE'S PICKLED SHRIMP
Recipe from the files of Charles E. Davis
Makes 8 Servings

This is my own recipe. Created in 1969 while living in Fairhope, Alabama.

3 lb fresh shrimp
6 quarts water
1/4 cup salt
2 pkg Zatrain's shrimp/crab seasoning
2 tbsp ground black pepper
1 large lemon, halved
1 cup Wesson oil
1/2 cup olive oil
3/4 cup Heinz white vinegar
2 tsp salt
2 tbsp Lea & Perrins Worcestershire Sauce
1/2 tsp Tabasco jalapeno sauce
1 lb Vidalia onions, sliced thin
2 cloves garlic, minced
2 tbsp capers
2 tsp celery seed
3 jalapeno peppers, minced

In a large pot, bring the water, salt, crab boil, and pepper to a boil. Squeeze in the lemon juice and add the rinds. Pour in the shrimp, all at once. Bring back to boil, over HIGH heat. Boil 3 minutes...NO MORE. Remove from heat. Add 3-4 cups ice cubes to pot to stop cooking. Let stand 5-10 minutes. Remove shrimp. When cool enough to handle, peel, leaving last tail segment attached. Set aside.

In a large bowl, stir together the remaining ingredients. Add shrimp to marinade. Toss to coat well. Cover tightly. Refrigerate overnight or up to two days, tossing occasionally in marinade.

Drain. Serve on a large platter or decorative bowl lined with lettuce leaves. Garnish with a scattering of ripe olives.