Killer Yams

You may need armed guards to ensure everyone gets a serving. Very nutritional, too!!

Cook and scoop out 6 cups of yams. Mash and cool.
Combine with cooled yams:
4 eggs, beaten
1/2 cup sugar
1/3 cup melted butter
2/3 cup whipping cream, whipped
1 tsp. vanilla
1 tsp. nutmeg
1 tsp. cinnamon
Place yam mixture in Pyrex pan.

Mash until coated and crumbly:
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans
Crumble topping on top of yam mixture.

Bake at 350 degrees for 45-50 minutes.

My Dad’s Best Fresh Fish Marinade

Just in time for summer barbeque-ing! The tastiest fish marinade around!”
U se for any firm white fish, like mahi-mahi

2# firm fish
1/4 C orange juice
1/4 C soy sauce
2 T Catsup
2 T oil
2 T chopped cilantro
1 T lemon (or lime) juice
1-2 cloves finely chopped garlic
1/2 T oregano
1/2 T pepper
Marinate for 30 -90 minutes

Then barbeque or broil to perfection!


Thanks to my good friend Lindsay at Commonwealth Land Title for her contribution of this ultra tasty treat!

1 stick (1/2 cup) unsalted butter
1/2 cup vegetable shortening
3 eggs
scant 1 cup sugar
1 cup unsulfured molasses
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon warm water
2 cups all-purpose flour
1 cup boiling water

Whipped cream to top

Preheat oven to 350o F.
Grease and flour a 9×2 inch square baking pan, knocking out excess flour.

In a saucepan, melt shortening and butter over low heat and remove pan from heat. In a large bowl, whisk together the sugar, spices, molasses, eggs and salt and add butter mixture in a slow stream, whisking continuously. In a cup, dissolve baking soda in warm water and whisk into batter. Sift flour over batter and whisk until combined well. Add boiling water in a slow stream, whisking, and pour batter into baking pan.

No more whisking!!

Bake gingerbread in middle of oven 45 minutes, or until a tester comes out clean. Cool gingerbread in a pan on a rack.
Cut gingerbread into squares or bars and serve warm or at room temperature with whipped cream.

Gillie’s Chili

1  1/2 cup chopped onion
3/4 cup chopped celery
2 chopped Ortega peppers
4 cloves garlic, minced
1 lb. ground buffalo meat
1/2 – 3/4 cup chicken soup
1 28 oz. can crushed tomatoes
1 15 oz. can chopped tomatoes
1 15 oz. can & 1 8 oz. can tomato sauce
3 15 oz. cans kidney beans
1 15 oz. can pinto beans with jalapeno peppers
1 cup sliced mushrooms
3 Tblsp. chili powder or to taste
2 tsp. cumin
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
1 1/2 tsp. oregano
1 1/2 tsp. Lea & Perrins
Hot Sauce (optional)

Sauté the chopped onion, celery, peppers, and garlic in 1/2 cup of the chicken soup.

Add the remaining ingredients, except for the meat and beans. Simmer the sauce for 45 minutes uncovered, stirring occasionally.

Add the ground meat and the beans to the chili (If necessary, grind the meat in a meat grinder or food processor). Cook and stir about 30 minutes
Garnishes:  (optional).

1 large red onion, chopped
2-3 red tomatoes, diced
1 bunch green onions, finely chopped
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh basil
1/2 cup sour cream or plain yogurt
1/2 cup shredded sharp cheddar cheese
1/2 cup crumbled goat cheese
2 avocados, diced
2 limes, quartered

Karioke Shrimp

A sweet-and-spicy-garlic-y dish. Your guests will “sing” it praises!

1/4 Lb uncooked large shrimp, shelled, tails left intact, and deveined

For the marinade:
1 1/2 teaspoons cornstarch
1/2 teaspoon salt

For the sauce:
1 1/2 soy sauce
1 tablespoon ketchup
1 tablespoon honey
2 teaspoons chili garlic sauce (available everywhere)
2 tablespoons vegetable oil

1/2 cup finely diced sweet onion
1 tablespoon minced garlic
6 dried red chilies

Marinate the shrimp.
Place the shrimp in a medium bowl and sprinkle the cornstarch and salt. Toss the shrimp gently in the marinade until coated. Let stand for 10 minutes

Prepare the sauce.
Stir the soy sauce, ketchup, honey, and chili garlic sauce together in a small bowl.

Heat a Wok over high heat until hot.
Add the oil and swirl to coat the sides. Add the shrimp and stir-fry until fragrant, about 30 seconds. Add the sauce and cook, stirring until heated through, about 30 seconds.

Scoop onto a platter and serve.
Serves four as part of a multi-course meal.

A Perfect, Summer Tasty Cold Veggie Soup

Perfect for a Summer Veggie Soup!

1 cup raw potato – coarsely diced
1 package frozen peas
1/4 cup green onion – sliced
1 and 1/2 cups chicken broth
1/8 teaspoon celery salt
1/8 teaspoon curry powder
1 and 1/2 cups heavy cream or non-dairy [mocha mix]

Place potatoes, peas, and green onions in saucepan with the chicken broth.
Bring to boil, reduce heat, cover and simmer until veggies are tender. [About 10 min.]
Pour veggies and broth into a blender or food processor and blend until smooth.
Add spices and cream.
Chill 1 hour or more.
Sprinkle chopped chives or green scallions, fresh ground pepper to taste, and serve.

Classic Grapenuts™ Cookies

From Fannie Farmer Cookbook, 1951

2/3 c. sifted flour
¼ c. brown sugar
1 tsp baking powder
1 whole egg
½ tsp. Salt
1 tsp. Vanilla extract
½ c. shortening
¼ tsp. Almond extract
½ c. sugar
1 ½ c. Grapenuts cereal (not flakes)

Mix and sift flour, baking powder and salt.  Cream shortening and cream in both sugars until light and fluffy.  Add egg and gently mix in.  Add flour and remaining ingredients.

Arrange by teaspoonfuls on buttered cookie sheet.  Flatten with a knife dipped in water.

Bake at 350o until delightfully brown (8-11 minutes).

For very delicate cookies, flatten with a firm spatula until the cookies are almost paper thin. Remove from cookie sheet while warm.  Makes 25 or more tasty cookies.

Mary’s New Orleans French Toast

Just the perfect “warm-up” comfort food for those chilly winter mornings!

8-10 French bread slices 3/4″ thick
4 eggs
1 T sugar
4 T Grand Marnier (generous)
1/2 t vanilla
1 C whole milk

Put bread (1 layer) in 9 X 13 pan. Pour mixture over bread.  Turn bread over to coat. Cover pan with saran wrap and refrigerate overnight. Fry in 2 T butter and serve with maple syrup and powdered sugar.

You may need to double the recipe if there are kids (or kids at heart) around!

Rob’s exquisite Sopa de Pollo

The easiest recipe north of Tijuana!!

1  pound boneless chicken breasts, cooked (poach, bake or broil) and chopped into 1″ cubes
1  can low sodium black beans-drained and rinsed
1/2 cup  brown rice (uncooked)
1 cup chopped white onion
1 cup fresh corn (or 1 eight oz drained can of whole kernel corn)
2T chopped fresh cilantro
1  can green chiles
1  16 oz. jar of good quality salsa- mild, med or hot
1  large can chicken broth
2 T chopped fresh garlic
ground cumin to taste

Combine all ingredients, cook over low to medium heat 30-40 minutes.

Gracie Allen’s Roast Beef

(George Allen’s wife and comedy partner)

1 large Roast of beef
1 small Roast of beef

Take the two roasts and put them in the oven. When the little one burns, the big one is done.