Terry's Recipes

Cajun Sauce Piquante

noreply@blogger.com (Anonymous) — Wed, 14 May 2014 17:31:00 +0000

2 pounds of any meat desired: turtle, alligator, rabbit, deer
1/4 cup of cooking oil
1/3 cups of flour
1 large can of tomato sauce
1 can tomato paste
1 package of fresh mushrooms, cleaned and sliced
4 ribs celery, chopped
1 green pepper, chopped
4 cloves garlic, chopped
3 or 4 onions, chopped
Parsley, chopped
15 stuffed olives
1/2 cup white port wine
6 pack of 7-UP soda
Jalapeno pepper, chopped (to taste)
Salt and pepper

Preparation:

Make roux with oil and flour, add chopped vegetables and cook until tender. Add all other ingredients, using the 7-UP instead of water as the sauce is cooking. Cook 6 or 7 hours, adding meat at the proper time so that it will be tender but not overdone. Serve over noodles or rice.

Duck, Andouille & Oyster Gumbo

noreply@blogger.com (Anonymous) — Wed, 14 May 2014 17:26:00 +0000

2 Mallard Ducks, cleaned and cut into serving pieces
2 teaspoons of salt - or to taste
¾ teaspoon of cayenne
¼ cup plus 1 cup vegetable oil
1 cup of all-purpose flour
3 cups of chopped onions
2 cups of chopped bell peppers
6- 8 cups water or chicken stock
1 pound of andouille, cut crosswise into ½-inch slices
2 dozen oysters, shucked, with their liquor
3 tablespoons of finely chopped fresh parsley leaves

Preparation:

Season the ducks pieces with ½ tsp. of the salt and ¼ tsp. of the cayenne. Heat ¼ cup of the oil in a large, heavy pot (preferably black iron) over medium heat. Add the duck pieces and brown, stirring often. Remove the duck and set aside. To the same pot add the remaining 1cup vegetable oil and the flour. Stirring constantly for 20 to 25 minutes, make a dark brown roux. Add the onions and bell peppers and cook, stirring occasionally, for about 5 minutes, or until they are soft.

Add the water or stock (the amount will depend on how thick or thin you like your gumbo). Bring to a boil, then reduce the heat to medium-low. Add the duck pieces and the remaining 1½ tsp. salt and ½ tsp. cayenne. Cook uncovered, stirring occasionally, for about 1½ hours.

Add the andouille and simmer for 30 minutes. Skim off any fat that rises to the surface. Add the oysters and their liquid and simmer for 2-3 minutes, or until the edges of the oysters curl. Remove from the heat. Cool and freeze. Remove from the freezer when ready to serve and warm in a big pot. Add the parsley and serve immediately over steamed rice in gumbo bowls.

SERVINGS: 8

Duck Gumbo

noreply@blogger.com (Anonymous) — Wed, 14 May 2014 17:23:00 +0000

2 ducks, cut into serving pieces (chicken and smoked sausage can be substituted)
Cajun Injector Cane Syrup Marinade
2 quarts of water
½ cup of flour and ½ cooking oil (roux from scratch)
1 onion, diced
2 stalks celery, diced
1 small bell pepper, diced
½ pint of oysters, finely chopped
1/3 cups of parsley, chopped
2/3 cups of green onion tops, sliced

Preparation:

Inject the ducks with marinade using 1½ oz. per lb., cut into serving pieces and put the ducks to boil in the water over medium heat. While the ducks are boiling, make a roux in an iron skillet, by putting the oil and flour together. Cook over low heat, stirring constantly until the flour is a dark brown. Add the onions, celery and bell pepper, cooking until the vegetables are transparent. Now, add home-made roux to the boiling water and cook until the duck is tender, about 2 hours total. When the ducks are almost done, add the oysters and cook for 30 minutes. Add water, if necessary, for proper consistency. Add the green onion tops and parsley just before serving. Serve hot with cooked rice.

Candy Peanut Clusters

noreply@blogger.com (Anonymous) — Thu, 03 Apr 2014 02:34:00 +0000

2 pounds of white almond bark chocolate
2 pounds of dry roasted peanuts, lightly salted
1 (12 oz.) semi-sweet chocolate chips
1 square of unsweetened baking chocolate

Melt all chocolate in crock pot on low. Pour in nuts and coat well. Drop by teaspoon on lightly greased cookie sheet and let dry. Or put on wax paper. Makes approximately 130 pieces.

Fried Rabbit

noreply@blogger.com (Anonymous) — Mon, 31 Mar 2014 17:15:00 +0000

1 cup of flour
1 teaspoon of salt
Pepper to taste
4 tablespoons of cooking fat
1 onion, diced
Juice of lemon (approx. 1/4 c.)

Cut rabbit into serving pieces. Roll in mixture of flour, salt and pepper. Melt cooking fat and brown rabbit pieces. Add onion and lemon juice. Cover and cook until tender. After browning meat, I put in a crock pot on low for about 3 hours.

Venison or Elk Slowcooker Casserole

noreply@blogger.com (Anonymous) — Mon, 31 Mar 2014 17:13:00 +0000

Brown 2 pounds meat, cut in cubes.

Mix: pkg. dry onion soup mix
1 1/2 cans of evaporated milk

Put in crock pot. Cook for about 10 hours on low heat. Serve over rice, potatoes or noodles.

Cajun Crawfish Casserole

noreply@blogger.com (Anonymous) — Sun, 30 Mar 2014 16:17:00 +0000

1 stick oleo
1 large green pepper, chopped
1 large onion, chopped
1 can cream of mushroom soup
1 1/2 cups uncooked rice
1 can cream of onion soup
1 1/2-2 pounds of Crawfish (Shrimp can be used)
1 can of beef bouillon
1 can water
1 can mushroom steak sauce

Preparation:

Melt oleo. Add pepper and onions. Cook until peppers are soft and onions are clear. Add Crawfish/Shrimp. Cook 10 minutes. Add all other ingredients; mix well. Place in large casserole (2 1/2-3 quart). Bake covered at 375° F for 1 1/2-2 hours.

Dolmadakia

noreply@blogger.com (Anonymous) — Sat, 29 Mar 2014 16:16:00 +0000

1 cup of olive oil
3 large onions, chopped
1 teaspoon of salt
1/4 teaspoon of pepper
1 cup of rice
1 teaspoon of dill weed
1/2 cup of chopped parsley
6 scallions, minced (including green tops)
2 lemons
2 1/2 cups of water
1 1/2 pound of jar grape leaves

Heat olive oil in large frying pan (reserving 2 tablespoons of the oil for later use). Saute onions with salt until transparent. Add pepper and rice, cook 10 minutes, stirring frequently. Add dill, parsley, scallions, juice of 1 lemon and 1/2 cup of the water. Cook 10 minutes or until liquid is absorbed. Correct seasoning.

Rinse grape leaves very well; drain, separate very carefully. Place shiny side down. Put about 1 tablespoon filling on each leaf near base. Starting at base, fold over, fold in sides, then roll tightly toward tip into cigar shape.

Line bottom of kettle with several of the imperfect leaves (to prevent sticking). Arrange rolls in kettle, side by side, in layers. Add reserved 2 tablespoons olive oil and juice of remaining lemon and 1 cup water. Weight down with heat proof plate. Simmer gently 25 minutes. Add remaining 1 cup water, simmer 25 minutes more. Cover rolls in kettle, then refrigerate. To serve, pile stuffed grape leaves on serving plate; garnish with lemon slices. Serve at room temperature. Makes about 30 rolls.

Hummus

noreply@blogger.com (Anonymous) — Thu, 27 Mar 2014 16:35:00 +0000

4 cups of (about 2 lg. cans) chick peas, drained
2-3 med. cloves minced garlic
1 teaspoon of salt
Juice from 2 med. lemons
3/4 cup of tahini (sesame paste)
1/4 cup of (packed) finely minced parsley
Lots of freshly ground black pepper
Dash of cayenne
1/4 cup of minced scallions

Mash chick peas to a thick paste. Combine everything and chill thoroughly. Taste to correct seasonings. Serve with hot wedges of wheat or white pita bread.

Matambre

noreply@blogger.com (Anonymous) — Wed, 26 Mar 2014 17:35:00 +0000

2 (2 lb.) flank steaks, butterflied
1/2 cup of red wine vinegar
1 teaspoon of finely chopped garlic
1 teaspoon of dried thyme

Lay one steak, cut side up, on a 12"x18" jelly roll pan. Sprinkle it with half the vinegar, then scatter half the garlic and thyme over it. Cover the meat with the other steak, also cut side up and sprinkle it with the remaining vinegar, garlic and thyme. Cover the pan and let the steaks marinate overnight refrigerated.

STUFFING:

1/2 pound of fresh spinach
8 scraped, cooked whole carrots, about 6"-8" long & no more than 1" in diameter
4 hard cooked eggs, cut lengthwise into quarters
1 large onion, sliced 1/8" thick & divided into rings
1/4 cup of finely chopped fresh parsley
1 teaspoon of Durkee Hot Chili Powder (Mexican style)
1 tablespoon of coarse salt
3 cups of beef stock, fresh or canned
1-3 cup of cold water

Lay the steaks end to end, cut side up, so that they overlap by about 2". Pound the joined ends together with the flat of a cleaver to seal them securely.

Wash the spinach under running water, drain it and trim off the stems. Spread the leaves evenly over the meat and arrange the carrots across the grain of the meat in parallel rows about 3" apart. Place the eggs between the rows of carrots. Scatter the onion rings over them and sprinkle the surface evenly with parsley, chili powder and salt.

Carefully roll the steaks with the grain, jelly roll fashion, into a thick, long cylinder. To tie the matambre, cut a kitchen cord into a 10 foot length. Wrap one end of the cord around the steaks about 1" from the edge of the roll and knot it securely. Then holding the cord in a loop near the knot, wrap the remaining length of cord around the steaks about 2" from the edge of the roll and feed it through the loop. Now tighten the cord to keep the loop in place. Repeat until the roll is tied at 1" intervals. Bring the remaining cord across the length of the bottom of the roll (catching it in 1 or 2 loops) and up over the opposite end. Tie it around the first loop. Trim off excess cord.

Place the matambre in a 12 quart casserole or roasting pan and pour in the stock. Add enough cold water to come a third of the way up the roll. Then cover tightly and place in the middle of the oven at 375 degrees for 1 hour. Remove from the pan to a board and let it rest for 10 minutes. With a sharp knife remove the strings and cut the matambre into 1/4 slices. Arrange slices on heated platter and moisten with a little pan liquid before serving. Serves 8 to 10.

Rice Pilaf

noreply@blogger.com (Anonymous) — Tue, 25 Mar 2014 15:42:00 +0000

2 tablespoons of butter
1/4 cup of chopped onion
1/2 teaspoon of chopped garlic
1 cup of converted rice
3 sprigs fresh parsley
2 sprigs fresh thyme or 1/4 tsp. dried thyme
4 drops Tabasco sauce
1 bay leaf
1 1/2 cup of water
1/2 teaspoon of salt
Freshly ground black pepper (6 turns of the pepper mill)

1. Melt 1 tablespoon of the butter in a saucepan and add the onion and garlic. Cook, stirring until the onion is wilted. Add the rice, parsley, thyme, Tabasco, bay leaf, water, salt and pepper. Bring it to a boil, stirring. Cover the pan tightly and simmer for 17 minutes.

2. Discard the parsley, thyme and bay leaf. With a fork, distribute the remaining butter through the rice. Keep the rice covered in a warm place until you are ready to serve it.

Low Calorie Beef Stew

noreply@blogger.com (Anonymous) — Sun, 16 Mar 2014 16:30:00 +0000

1 pound of lean beef, cubed
2 tablespoons of Worcestershire sauce
1/2 teaspoon of salt
1/4 teaspoon of oregano
1/8 teaspoon of allspice
1 beef bouillon cube
2 cups of boiling water
1 cup of canned tomatoes
4 medium potatoes, cubed
3 medium carrots, sliced
3 small onions, quartered
1 (10 oz.) pkg. frozen peas

Marinate beef in Worcestershire sauce for several hours. Brown beef cubes in non-stick skillet. Add salt, oregano, and allspice. Dissolve bouillon cube in boiling water; pour over beef. Add tomatoes and simmer over low heat for 1 1/2 to 2 hours or until meat is tender. Add potatoes, carrots, and onions, continue to cook for 30 minutes. Add peas; cook 15 minutes longer or until meat and vegetables are tender.

6 servings. Amount 1 cup. Exchanges: 1 bread, 2 medium-fat meat, 1 vegetable.

Melon A La Mode

noreply@blogger.com (Anonymous) — Sat, 15 Mar 2014 01:21:00 +0000

1 ripe honeydew melon or cantaloupe, chilled
1 pint of vanilla ice cream
one 10 ounce pkg of frozen strawberries, thawed

Cut honeydew into quarters; remove and discard seeds.
To serve, spoon ice cream into each melon quarter. Spoon strawberries over ice cream. Makes 4 servings

Baked Tomatoes

noreply@blogger.com (Anonymous) — Fri, 07 Feb 2014 21:08:00 +0000

2 tomatoes
1 tablespoon of margarine, melted
1/2 teaspoon of chopped parsley or 1/4 tsp. dry parsley flakes
1/8 teaspoon of salt
1/4 teaspoon of oregano
1/4 teaspoon of basil

Place tomato halves in a lightly oiled baking dish. Drizzle margarine over tomatoes and sprinkle with remaining ingredients. Bake in 350 degree oven for 20 to 30 minutes. Makes 6 servings. Each serving equals approximately 34 calories.

Refried Beans

noreply@blogger.com (Anonymous) — Sun, 29 Dec 2013 15:55:00 +0000

1 large white onion
1/2 cup of lard or vegetable oil
1/4 teaspoon of garlic paste
1 teaspoon of salt
1 teaspoon of ground black pepper
two 15 ounce cans (or 4 cups) of pinto or black beans (or whatever kind of bean you choose).

Remove skin from onion and chop into 1/4" pieces. Melt lard in large frying pan over medium heat. Add onion, garlic, salt, and pepper. Cook, stirring frequently, on medium heat until onion is tender and golden but not browned.
Mash the beans with a potato masher. Add mashed beans to oil and onion mixture. Stir lightly to mix onion into beans.
Cook on medium heat until liquid evaporates. Servings 8

Peppery Mango Salad

noreply@blogger.com (Anonymous) — Fri, 27 Dec 2013 18:07:00 +0000

10 ripe mangoes
2 large Vidalia onions
8 fresh jalapeno peppers
1/2 cup of vegetable oil
1 1/2 cups of cider vinegar
1/2 teaspoon of salt
1/2 teaspoon of ground white pepper
1/2 teaspoon of white sugar

Peel mangoes and slice fruit into 1/2" thick slices. Peel onion and cut into 1/4" rounds. remove stem and seeds from jalapeno peppers and cut into 1/4" rounds. Combine these ingredients in a large mixing bowl.

Stir the oil, cider vinegar, salt, pepper, and sugar together. Pour over fruit, onion and pepper mixture. Toss gently with mangoes, onions and peppers are covered with dressing. Refrigerate at least 2 hours before serving. Servings 12

Blueberry Wine Sauce

noreply@blogger.com (Anonymous) — Fri, 27 Dec 2013 17:51:00 +0000

1/2 cup of granulated sugar
1 tablespoon of cornstarch
1 cup of dry white wine
1 tablespoon of lemon juice
1 1/2 cups of blueberries, fresh or frozen

In a small saucepan, stir together sugar and cornstarch; stir in wine and lemon juice. Cook, stirring constantly, over medium heat until mixture thickens, clears, and comes to boil.
Stir in blueberries and simmer, stirring for 1 minute or until at least half of the berries burst. Let cool and refrigerate. Makes 2 cups, about 6 servings

Merry Christmas

noreply@blogger.com (Anonymous) — Wed, 25 Dec 2013 11:30:00 +0000

Thanks for supporting us all these years. Wishing you and your family a Merry Christmas.

Chicken Cucumber Soup

noreply@blogger.com (Anonymous) — Tue, 24 Dec 2013 19:43:00 +0000

one 10 1/2 ounce can of condensed cream of chicken soup
1/3 cup of dairy sour cream
one 6 ounce can (3/4 cup) of vegetable juice cocktail
3/4 cup of cold water
1/3 cup of finely chopped, seeded cucumber
1/4 teaspoon of dried rosemary, crushed

In a bowl, blend soup and sour cream until smooth; stir in remaining ingredients. Chill 3 hours. Serve in chilled bowls. Serves 3 or 4

Bavarian Vanilla Ice Cream

noreply@blogger.com (Anonymous) — Mon, 23 Dec 2013 20:17:00 +0000

2 packages of unflavored gelatin
1/2 cup of cold water
9 tablespoons of sugar
1 tablespoon of cornstarch
2 eggs, beaten
1 1/2 cups of milk, scalded
1 cup of vanilla ice cream
1 teaspoon of vanilla extract
1 cup of whipping cream, whipped
Fresh fruit, for garnish

Place gelatin in saucepan; pour water on top and let soak for 5 minutes. Heat, stirring constantly, until gelatin is completely dissolved. Set aside.
Mix sugar and cornstarch together in bowl. Add eggs; beat for 2 minutes. Slowly add warm milk, beating constantly. Pour into 1 quart saucepan. Cook over medium heat, stirring consonantly until custard coats wooden spoon.
Add gelatin and ice cream to hot custard; cool until slightly thickened. Add vanilla; fold in whipped cream. Pour into 1 quart mold; freeze until set.
Unmold carefully onto serving dish; serve garnished with fresh fruit. Serves 6 - 8

Bavarian Pot Roast

noreply@blogger.com (Anonymous) — Mon, 23 Dec 2013 17:27:00 +0000

3 - 4 pound beef arm or roast
1 teaspoon of vegetable oil
1 1/2 teaspoons of salt
1/8 teaspoon of pepper
1/2 teaspoon of ground ginger
3 whole cloves
4 medium apples, cored and quartered
1 small onion, sliced
1/2 cup of apple juice or water
3 to 4 tablespoons of flour
3 to 4 tablespoons of water

Wipe roast well and trim off all excess fat. Lightly rub top of meat with oil. Dust with salt, pepper and ginger. Insert cloves in roast. Place apples and onions in slow cooker and top with roast. Pour in apple juice. Cover and cook on LOW setting for 10 to 12 hours. Remove roast and apples to warm platter. Turn slow cooker to HIGH. Make a smooth paste of the flour and water; stir into slow cooker. Cover and cook until thickened. 6 - 8 servings

Banana Blueberry Bread

noreply@blogger.com (Anonymous) — Fri, 20 Dec 2013 21:23:00 +0000

1 3/4 cup of sifted flour
2 teaspoons of baking powder
1/4 teaspoon of baking soda
1/2 teaspoon of salt
1/3 cup of butter
2/3 cup of sugar
2 eggs
1 cup of bananas, mashed
1 cup of blueberries
.
Sift together flour, baking powder, soda, and salt. Set aside. Cream butter and gradually beat in sugar until light and fluffy.

Beat in eggs one at a time. Add flour mixture and banana alternately in three parts. Gently stir in blueberries. Turn into oiled 9 x 5-inch loaf pan. Bake at 350 degrees for 50 minutes. Turn out of pan to cool.

Turkey Pineapple Grill

noreply@blogger.com (Anonymous) — Fri, 20 Dec 2013 20:31:00 +0000

one 13 ounce can of pineapple chunks
1/3 cup of extra hot ketchup
1/4 cup of soy sauce
3 tablespoons of salad oil
2 tablespoons of vinegar
2 tablespoons of brown sugar
2 tablespoons of finely chopped onion

2 1/2 to 3 cups of cooked boneless turkey roast cut in 1/2 inch cubes

Drain the pineapple, reserving 1/4 cup of the syrup. Combine reserved syrup with ketchup and next 5 ingredients. Marinate turkey cubes several hours in mixture. Turn cubes occasionally. Drain and reserve marinade. Alternately thread turkey cubes and pineapple on short skewers. Brush generously with marinade. Grill on hibachi until lightly browned, turning and brushing frequently with marinade. Makes about 16 appetizers

I used the leftover turkey and chicken from our thanksgiving dinner! It was great.

Sweet Sour Squab

noreply@blogger.com (Anonymous) — Thu, 19 Dec 2013 21:48:00 +0000

four 12 - 14 ounce ready to cook squab, split in quarters
1/4 cup of butter or margarine
1/4 cup of sliced green onions
1/4 cup of tarragon vinegar
1 tablespoon of sugar
1/4 teaspoon of salt

Brown squab on all sides in butter in large skillet. Add onion and cook until tender, but not brown. Combine vinegar, sugar, and salt; add to skillet. Cover and simmer 30 to 35 minutes or until tender. Remove squab to platter and serve. Makes 4 servings

Asparagus Bake

noreply@blogger.com (Anonymous) — Thu, 19 Dec 2013 21:37:00 +0000

four 10.5 ounce cans of asparagus
3 eggs, hard boiled and sliced
1/3 cup of milk
1 1/2 cups of grated cheddar cheese
1 1/4 cups of cheese cracker crumbs

Place asparagus in 7 x 1 inch baking dish. Place hard boiled eggs on top and pour milk over casserole. Sprinkle cheese on top and add cracker crumbs.
Bake uncovered at 350F. for 30 minutes