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Lou Simmons's "Pineapple Cake"
Jane Dinehart's "Cinnamon Flop"
Beveley Estes's "Layered Crab Dip"
Guy Webster's "Alligator Sauce Piquant"
| 2 Cups flower
2 cups sugar 2 eggs 2 tsp baking soda 1 lrg Can crushed pineapple Frosting 1 cup sugar s stick oleo 1/4 cup evaporated milk |
Mix all ingredients
Bake at 350 for 35 minutes Before cake is done: Mix all frosting ingredients together in saucepan, stir, bring to boil and boil for 2 minutes. Pour over hot cake when it is removed from the oven.
This makes a very moist cake and keeps well.
* Webmaster's note Lou said this was his recipe....Ha |
| 1 Cup Sugar
1 Tbsp Butter 1 3/4 Cup flour 2 tsp Baking powder 1/2 txp salt 1 Cup milk |
Cream sugar and butter together then
add remaining ingredients. Mix together and pour into pie pan. Sprinkle with brown sugar and cinnamon, dot with butter, and bake 15-20 Minutes in 350 degree oven Silly name but is so easy and sooo yummy. |
| 1 Cup Sliced Almonds
1 Tbsp Sugar 1/4 head lettuce 1/4 head Romaine 1 Cup Chopped Celery 2 Green onions (tops chopped thinly) 1 Can drained Mandarin Oranges Sweet and sour dressing (Made in AM and refrigerated) 1/4 Cup Veg oil 2 Tbsp vinegar, cider, or wine 1/2 tsp salt Dash of Pepper 2Tbsp sugar 1 Tbsp Parsley Dash of Tobasco sauce *
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Cook Almonds and sugar over low heat until sugar melts then set aside.
Any lettuce will do; Red leaf Etc. When ready to eat mix everything together and Serve.
* Web Master note Native Texans will naturally double or tripple the sauce |
Beveley Estes Layered Crab Dip
| 1 8 oz package cream cheese
1 Tbsp grated onions 1 Tbsp worcestershire sauce 1 1/2 tsp lemon juice 1/2 cup chili sauce * 1 7 oz can crab meat 2 Tbsp fresh parsley
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MIX cheese, onion, worcestershire sauce, and lemon juice together. Spread in a shallow serving dish. Spread chili sauce over top. Drain and rinse crab and spread over chili sauce. Sprinkle with parsley. Serve with assorted crackers.
* Web Master note Native Texans will insure the correct "heat" is applied |
Guy Webster's Alligator Sauce Piquant *
| 2 Lbs. Alligator tail (White Center Meat)
2 Large Onions (Chopped fine) 4 cloves of garlic, minced 5 stalks of celery (chopped fine) 2 Large Green Peppers (chopped fine) 1 8 oz. can tomato sauce 1/2 cup extra virgin olive oil 3 tsps Tabasco sauce (non-Native Texans may use only one tsp.) 1 cup good red wine (consume remainder of wine while cooking) 1 Tbsp Worcestershire sauce Salt, Pepper (red and black) to taste |
Remove all fat from alligator meat and cut into bite size pieces. Salt, pepper, red pepper set aside.
Saute onions, garlic, celery, and green peppers in oil until tender. Add all remaining ingredients except meat and simmer slowly in a covered pot for about 30 minutes. Add alligator meat and continue cooking for an additional 1 1/2 hours. Allow to cool then reheat to serve over rice. Most folks find that tail meat has a very delicate flavor.
* Web Master's note Lou Simmons and Fran Shearer have graciously agreed to assist in the gathering and cleaning of the gator.
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| 1 box Quaker Oatmeal squares
2 - 4 cups nuts; mixed, cashews, peanuts, pecans, etc. Syrup 1/2 stick butter 1/2 cup light brown sugar 1/2 cup white Karo syrup Microwave 1.5 Minutes then add: 1/2 tsp soda 1/2 tsp vanilla
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Stir well and pour syrup over nuts and cereal mixture until well coated. PAM spray shallow baking pans. Put only one layer of mixture into each pan and pat flat.
Bake at 250 degrees for one hour. Every 20 minutes take pans out of oven and stir and pat flat again. When finished, pat mixture flat on foil to cool. Break apart and store in airtight container. |