JOY of COOKING

Welcome to my site and enjoy some of the 
recipes. I hope you come visit again and 
if you would like for a recipe or recipes 
posted on any one of my sites just email at 
valonda@webtv.net. Have fun and keep 
cooking safely.

TIM'S ITALIAN CHICKEN

4 boneless chicken breast
1/2 tsp.season salt
1/2 tsp. black pepper
1/2 tsp. italian season
1/4 c. Ceasar Salad Dressing

PREPARATION:

1. Clean chicken breast as usual. Season chicken with
   season salt, black pepper, and italian season.
2. Place chicken in a baking dish. Coat with Ceasar 
   Salad Dressing. Let marinate for 1 hour or 
   overnight for best results.
3. Place chicken on grill, bake or broil until done. 


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GARLIC SHRIMP


1/2 cup margarine or butter 
 2  tablespoons garlic salt 
1/8 teaspoon red pepper sauce 
 3  pounds cleaned raw shrimp 
 1  can (8 ounces) sliced water chestnuts,drained 
 1  large green pepper,cut into rings 
 1  tablespoon finely chopped onion 
1/2 teaspoon salt 
1/2 teaspoon dried tarragon leaves

PREPARATION:

Form a pan, 11 x 11 x 1/2inch, from double thickness 
heavy-duty aluminum foil.Place margarine,garlic salt 
& pepper sauce in pan;place on grill 4-6 inches from 
medium-hot coals until margarine is melted.Remove pan 
from grill; add remaining ingredients.Cover pan with 
piece of aluminum foil,sealing edges well.Grill until 
shrimp is done 20-30 mins.



Dessert

Fresh Peach and Bluberry Pie
                 
 1 refrigerated pie crust (from 15-oz.pkg.)
 4 cups sliced  peeled peaches
²/³ cups sugar
 3 tablespoons lemon juice
 1 envelope unflavored gelatin
¹/² cup orange juice
¹/4 cup peach-flavored schnapps or water
 1 cup blueberries

Prepare and bake pie crust according to package 
direction for one-crust baked shell using 9-inch pie 
pan. Cool completely.


PREPARATIONS:

In large bowl, combine peaches,sugar and lemon juice;
set aside. In small sauce pan, sprinkle gelatin over 
orange juice; let stand 5 to 10 minutes to soften.
Bring to a boil,stirring constantly,until gelatin 
dissolves. Remove from heat. Stir in shnapps. Cool 5
minutes in freezer.
Pour cooled gelatin mixture over peach. Add blue-
berries;toss to mix. Chill 5 to 10 minutes in 
freezer. Pour cooled fruit mixture into cooled baked 
shell. Refrigerate 1 hour or until set.
                                       8 servings.

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Aloha Cheesecake

Amount   Measure   Preparation 
1   cup    vanilla wafer crumbs 
1/4   cup    margarine, melted 
16   ounce   cream cheese, softened 
1/3   cup    sugar 
2   tablespoon   milk 
2   large    eggs 
1/2   cup    macadamia nuts, toasted 
8 1/2   ounce   crushed pineapple, drained 
1   med    kiwi peeled, sliced 

Combine crumbs and margarine; press onto bottom of 9-inch 
springform pan. Bake at 350 degrees F., 10 minutes. Combine 
cream cheese, sugar and milk, mixing at medium speed on 
electric mixer until well blended. Add eggs, one at a time, 
mixing well well after each addition. Stir in nuts; pour over 
crust. Bake at 350 degrees F., 45 minutes. Loosen caek from 
rim of pan; cool before removing rim of pan. Chill. Before 
serving, top with fruit.
                            Serves 10

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Butterscotch Cheesecake

      -----crust----- 
1/2   cup    butter, soft 
1   cup    flour(-1tbsp) 
1   tablespoon   confectioner's sugar 
1/2   cup    fine chopped pecans 
      -----cheese filling----- 
8   ounce   cream cheese, softened 
1   cup    confectioner's sugar 
2   pint    whipping cream, whipped 
      -----butterscotch filling----- 
2   package    butterscotch pudding 
3   cup    milk 
      -----topping----- 
2   pint    whipping cream, whipped 
1   tablespoon   sugar 

Crust: Cut butter into flour. Mix thoroughly. Add pecans
( pecans make a difference) Mix spread in 13x9 pan or 2 
pie plates. Bake at 350 F 15 minutes. Cool. Cheese filling: 
Mix together cream cheese and sugar. Add whipped whipping 
cream or cool whip (9oz).Mix thorougly. Spread on cooled 
crust. Chill in fridge. Butterscotch filling: Cook pudding 
mix with milk, cool, spread oin set chilled cheese layer. 
Chill in refrigerator. Tppong: Whip whipping cream until 
foamy and add sugar. whip until light peaks form.( or use 
1 9-oz container of cool whip.
                        SERVES 1
                  
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Cookies And Cream Cheesecake

2   cup    cream-filled cookies * 
6   tablespoon   margarine, softened 
1   package    unflavored gelatin 
1/4   cup    cold water 
8   ounce   cream cheese softened 
1/2   cup    sugar 
3/4   cup    milk 
1   cup    whipping cream, whipped 
1 1/4   cup    creme-filled cookies ** 

* The cookies (24) should be chocolate cream filled 
cookies and be to as fine as can be done. ** These cookies 
should be chocolate cream filled cookies and should be 
coarsely chopped. Combine cookie crumbs and margarine; 
press onto bottom of 9-inch springform pan. Soften gelatin 
in water; stir over low heat until dissolved. Combine cream 
cheese and sugar, mixing at medium speed on an electric mixer 
until well blended Gradually add gelatin mixture and milk, 
mixing until well blended. Chill until mixture is thickened 
but not set. Fold in whipped cream. Reserve 1 1/2 C cream 
cheese mixture; pour remaning cream cheese mixture over crust. 
Top with cookies and reserved cream cheese mixture. Chill 
until firm.
                      SERVES:8

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Original "Philly" Cheesecake

1   cup    graham cracker crumbs 
3   tablespoon   margarine, melted 
24   ounce   cream cheese, softened 
3/4   cup    sugar 
5   tablespoon   lemon juice 
1 1/2   teaspoon   grated lemnon peel 
1   teaspoon   vanilla 
3   large    eggs, separated 

Combine crumbs and margarine; press onto bottom of 9-inch 
springform pan. Bake at 325 degrees F., 10minutes. Combine 
cream cheese, sugar, juice, peel and vanilla, mixing at 
medium speed on electric mixer until well blended. Add egg 
yolks, one at a time, mixing well after each addition. Beat 
egg whites until stiff peaks form; fold into cream cheese 
mixture. Pour over crust. Bake at 300 degrees F., 45 minutes. 
Loosen cake from rim of pan; cool before removing rim of pan. 
Chill. Top with cherry pie filling or fresh fruit, if desired.
                             SERVES:10
-----------------------------------------------------------

Oreo Cheesecake
 
        -----crust----- 
25      oreos 
4   tablespoon   butter melted 
      -----filling----- 
1 1/4   cup    sugar 
2   tablespoon   flour 
4      eggs room temp 
3      egg yolks room temp 
1/3   cup    whipping cream 
1   teaspoon   vanilla 
1 3/4   cup    oreos, crushed approx 15 
      -----topping----- 
1/4   cup    sugar 
2   cup    sour cream 
1   teaspoon   vanilla 

Beat cram cheese, add 1-1/4 c sugar, beat 3 mins. Mix in 
flour, while beating, add eggs and yolks, mixing until 
smooth. Beat in whipping cream and 1 t vanilla. Pour 1/2 
into crust. Srpinkle oreos, add rest of filling. Place pan 
in 425 oven for 15 mins. Reduce heat to 225 and bake for 
50 mins Remove from oven, turn oven temp to 350. Stir sour 
cream, 1/4 c sugarand 1 t vanilla together, spread over cake, 
bake 7 mins more. Remove from oven, cool to room temp in 
draft-free place. Cover and refrigerate ovnight or up to 3 
days. Before serving remove sides of pan. Serve chilled.
                         SERVES:6
               
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White Chocolate Raspberry Cheesecake

      rita taule (btvc62a) 
      -----crust----- 
2   cup    plain dry bread crumbs 
1/2   cup    chopped pecans 
1/2   cup    butter 
1   teaspoon   cinnamon 
1/2   cup    sugar 
      -----filling----- 
2   pound    room temperature cream chees 
1   cup    sugar 
5      jumbo eggs 
6   ounce   melted white chocolate 
1   pint    raspberries 
1/2   cup    whipping cream 
1/4   cup    cornstarch 
1   tablespoon   vanilla 
      -----topping----- 
2   tablespoon   rum, optional 
1   pint    raspberries 
1/2   cup    water 
1/2   cup    sugar 
1/4   cup    cornstarch 

For crust: Put pecans in small bowl with butter and 
microwave on high 1 1/2 minutes. Stir dry ingredients 
together in 10-inch springform pan. Add butter and nuts 
and mix well. Pat onto bottom and sides.

For filling: Beat cream cheese until light. Add sugar 
and beat until light and fluffy. Add eggs one at a time; 
beating after each. Add remaining ingredients except 
berries and mix well. Pour into pan. Drop berries on top 
push down with fork so that batter covers them. Bake at 
350 for 1 1/2 hours in which a pan of water has been placed 
on the bottom rack. Remove from oven and run knife around 
the edge to loosen from pan and prevent a cracked cake 
when cooling. 

For topping: 1 pint raspberries 1/2 cup water 1/2 cup sugar 
1/4 cup cornstarch 2 Tbl rum (optional) Stir sugar and corn-
starch WELL in saucepan. Add berries and water and cook over 
medium heat until thick and bubbly. Stir in rum. Pour over 
cooled cake. (I refrigerate the cake for a day first, then 
put topping on just before serving). 
                               SERVES:12
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***APPERTIZERS***

Anchor Bar Hot Wings


The key to good Buffalo Wings is how you prepare them as 
well as the ingredients and the handling of the wings. 
The most successful wings served up here in Buffalo are 
what they call "Grade A Grinders." Fresh wings that are 
very large and meaty. Usually, you cannot get them in a 
frozen package, but can get them from a poultry dealer. 
Once you find them make sure they are absolutely fresh. 
Wash them in cold water, split them at the joint and remove 
the tips. Place them on a rack on a pan and refrigerate 
overnight to let the blood and water drain out of the wings. 
THIS IS A REAL KEY. Drying the wings under refrigeration will 
help to make them a much crispier product, once deep fried. 
Next, use a deep fryer or a very heavy deep pot with a 
thermometer and add the oil. Peanut oil is very good, or a 
commercial product such as can be found at a restaurant cash 
and carry called Mel Fry. Heat the oil up SLOWLY, to 365F, 
and depending on the size of the fryer, deep fry the dry 
wings 6-8 minutes in small batches, unti l thoroughly done 
and golden brown. Hold the cooked wings in a warm oven if 
necessary. A combination of melted margarine and hot sauce 
in the ratio of 1 part margarine to 3 parts hot sauce will 
add the right zing. The key here is to add just enough sauce 
to coat the wings - the more sauce you add, the hotter they 
will be. For the very brave, 1 part margarine to 3 parts hot 
sauce and 1 part Tabasco is referred to as "Suicidal Wings" 
by the late and dear Don Bellissimo, who owned the Anchor 
Bar. Working quickly, place the deep fried wings in a large 
bowl and add the sauce mixture, shaking to coat them. There 
are many good hot sauces to use; the one they use is either 
Durkee Franks Red Hot Sauce or Wingers Original, again found 
in a restaurant cash and carry. Celery sticks and chunky blue 
cheese dressing (Ken's Buffalo Style Blue Cheese 
is a popular one) and plenty of napkins.
                      Serves 12

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Buffalo-Style Chicken Wings


Amount   Measure   Preparation 
12      chicken wings (about 2 lbs) 
1/2   cup    all purpose flour 
2   tablespoons   butter or margarine 
1/4   cup    sliced green onions 
1   medium clove    garlic, finely 
      chopped 
1   cup    (8 ounces) wishbone sweet 
      n' spicy french dressing 
1   teaspoon   thyme leaves 
1   teaspoon   oregano 
1   teaspoon   ground cumin 
1/2   teaspoon   hot pepper sauce ** 

First Alarm Chicken Wings: Add 1 teaspoon hot pepper sauce. 
Second Alarm Chicken Wings: Add 1-1/2 teaspoons hot pepper 
sauce. Third Alarm Chicken Wings: Add 2 teaspoons of Hot 
pepper sauce. In deep-fat fryer or large heavy skillet, 
heat oil to 375 degrees. Cut tips off chicken wings (save 
tips for soup.) Halve chicken wings at joint. Lightly coat 
chicken with flour, then carefully drop chicken, a few at a 
time into hot oil. Fry, turning occasionally, 15 minutes or 
until golden brown. Drain on paper towels. Meanwhile, in 
large skillet, melt butter and cook green onions with garlic 
over medium heat, stirring occasionally, 3 minutes or until 
onions are tender. Remove from heat and stir in sweet n' spicy 
French dressing, thyme, oregano, cumin, and hot pepper sauce. 
Add chicken and toss to coat. Serve with chunky blue cheese 
dressing and celery sticks.
                              Serves 4

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Garlic Chicken Wings


Amount   Measure   Preparation 
2   pounds    wings, * 
2   cups    flour 
2   tablespoons   salt 
1   tablespoon   pepper 
      vegetable oil 
3   tablespoons   finely chopped garlic 
3/4   cup    dry sherry 
1/2   cup    chicken broth 

* separated at joints; tips discarded in a strong plastic 
bag. Heat a large skillet with 2" of vegetable oil until 
hot. Shake wings in seasoned flour and fry until-> golden 
brown and crisp on both sides. Remove wings, drain on paper 
towels. When all wings are done, remove all but 2 Tblsp oil, 
leaving the browned bits on he bottom of the skillet. Add 3 
Tblsp finely chopped garlic to the oil in the skillet and 
saute until soft, but not browned. Add 3/4 cup dry, Fino 
sherry into the skillet and scrape up the brown bits 
remaining. Add 1/2 cup chicken broth, stir and reduce the 
sauce by 1/3. It will become a bit thicker. Adjust seasoning 
with salt and pepper, return wings to sauce to heat briefly, 
coating with the sauce.
                            Serves 6

HOT CORN BREAD!!!!!

MOM'S HOT WATER CORN BREAD


 1 cup stone-ground yellow cornmeal
¹/² teaspoon salt
 3 teaspoon sugar
 1 cup boiling water 2 tablespoons butter or 
   margarine

PREPARATIONS:

 Preheat oven to 400 F. Combine cornmeal,salt.and 
sugar in medium bowl. Pour boiling water into dry 
ingredients ans stir well.
 Add butter or margarine and beat until mixed well. 
On greased baking sheet, spoon mixture to form 2¹/²x
1¹/²-inch ovals. Bake 20 minutes or until edges are 
crispy and brown. Makes about 12 ovals.


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