lagory family cookbook

8/8/2019 LaGory Family Cookbook

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LaGory Family cookbook

Edited by Brian LaGory


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Contents

Appetizer

Baked Feta 6Biggel-Balls 7Conch Fritters 8Corn Fritters 9Deviled Eggs 10Hawaiian Meatballs 11Hot Mushroom Turnovers 12Hummus 13Layered Dip 14Layered Pesto Dip 15Taquitos 16Ultimate Cheese Dip 17

Beverages

Beer 18Belgian Wassail 19Chai Tea Mix 20Limoncello 21Luau Punch 22

Breads

Biscuits Supreme 23Cheese Bread 24Cranberry Scones 25Crescent Rolls 26German Pancakes (Breakfast) 27

Dessert

Bread pudding 28Butter Tea Cookies 29

Caramel Corn 30Cheesecake Pie 31Creamy Blackberry Pie 32Devil Dogs 33Foamy Sauce 35Gingerbread 36Highlander Oatmeal Cake 37Kentucky Pecan Pie 39Noony's Peanut Butter Penuche 40Nut Brittle 41

Oatmeal Cookies 42Opera Fudge 43Peach Upside-Down Cake 44Peppermint Twist Cookies 45

LaGory Family cookbook: page 2


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Dessert ( ...continued )

Rice Pudding 46Robin's Nest Cookies 47

Main Course

Beer Butt Chicken 48Chicken Korma Pulao 49Chicken LaGory 50Cincinnati Chili 51Cincinnati Chili Mix 52Cottage Pie 53Dutch Meat Loaf 54Frito Pie 55Gyro 56Heart Attack on a Plate 57

Huli Huli Chicken 58Hungarian Goulash 59Luau Pork 60Mexican Shredded Pork 61No Boil Lasagna 62Pappy Burger 63Stuffed Artichokes 64

Salad

Best Salad in the World 65Indian Chickpea Salad 66Potato Salad 67Tabbouleh 68

Sauces, Spices, And Condiments

Barbecue Rub 69Bread Dip Mix 70Cajun Crawdaddy's Chili Powder 71

Cajun Crawdaddy's Habanero Hot Sauce 72Cajun Crawdaddy's Pepper Jelly 73Cajun Crawdaddy's Tabasco Pepper Sauce 74Cilantro Salsa 75Coca-Cola Barbecue Sauce 76Curry Powder 77Fragrant (Stinky) Curry Powder 78Greek Salad Dressing 79Harissa 80Hawaiian Sweet and Sour Sauce 81

Jerk Seasoning 82Montreal Steak Seasoning 83Pesto 84Raisin Sauce 85Raita 86



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Sauces, Spices, And Condiments ( ...continued )

Roasted Garlic 87Tabil 88Tahini Sauce 89Tomato Relish 90Tzatziki Sauce 91

Side

"He ate the whole Macaroni!" 92Copper Pennies 93Creamy Macaroni and Cheese 94Goetta 95Green Bean Casserole 96Indian Green Beans 97Italian Green Beans 99

Orzo Risotto ("I Can't Believe It's Not Maggots") 100Pasta with Sun-Dried Tomato Pesto and Feta 101Roasted Brussels Sprouts with Garlic 102Spicy Indian Green Beans (Masaledar sem) 103

Soup And Stews

Autumn Soup 104Birmingham Chili 105Black Bean Soup 106

Fort Morgan Gumbo 107Gazpacho 108Matzo Ball Soup 109Potato Soup Mix 110Pumpkin Soup 111Split Pea Soup 112Taco Soup 113Tortilla Soup 114White Chili 115

Vegetarian

Blaine's Matzah Lasagna 116Dal (Indian Lentils) 117Falafel 118Fresh Tomato Tart 119Mexicali Bean Bake 121Samantha's Spinach (Saag Paneer) 122Savory Cheese and Onion Pie 123Stuffed Acorn Squash 124

Tofu Stir Fry 125



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Foreword

This cookbook is presented as a gift from Lee, Melody,Brian, and Craig LaGory for Christmas 2009 and isdedicated to Grandma Elizabeth LaGory. The idea behindthis cookbook is that it can be a living cookbook, recipescan be added through the years, and it can grow along

with the family. If you would like to add recipes using thewebsite we used to make this cookbook go to thefollowing website: www.cookbooktree.com/2292 click thejoin cookbook tab and the password is lagory09 (you willhave to register). We have tried to include many of yourfavorite holiday cookies and sweets from Lee, many ofGrandma Liz LaGory's recipes, and many of the recipesfor gifts Brian and Melody have been giving throughoutthe years. We have attempted to get things all ofGrandma LaGory's children, grandchildren, and great

grand children have enjoyed over the years.A note on abbreviations:The following abbreviations are used in this cookbook:T and Tbsp = tablespoontsp and tsp. = teaspoonC = cuplbs = poundsoz = ouncepkg. = package



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Baked FetaBy Brian LaGory

Ingredients

1 slice thick feta (1/2 inch thick)1 slice fully ripened tomato1 garlic clove (minced)1 T olive oiloregano (Mediterranean is best if you have it)red pepper flakes

Directions

Preheat oven to 375 degrees F. Center a slice of feta on a sheet

of foil. Center a slice of tomato over that; sprinkle with garlicand oregano and a light sprinkling of red pepper flakes. Drizzle1 T of olive oil over each feta parcel and seal foil. Bake for18-22 minutes.

Servings

2

Comments and Notes

Serve with Pita or crusty bread. This appetizer can easily beincreased to serve as many as you like.



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Biggel-BallsBy Samantha and Blaine LaGory

Ingredients

5 ounces grated mild cheddar, monterey jack or other cheese1 T sour cream1 T butter (room temperature)1 T chives (minced)1/4 tsp salt1/3 to 1/2 C poppy or sesame seeds

Directions

In a food processor, combine the cheese, sour cream,butter,

chives, and salt and process until smooth. Shape the mixtureinto bite size balls. Place on a plate or tray and refrigerate forone hour. Place the seeds on a plate and roll the balls in them tocoat.

Servings

999

Comments and Notes

Yum, do you have a sink. From the Green Eggs and Hamcookbook (if you can't find your Dr. Seuss cookbook don'tattempt a Google search for Biggel-Balls recipe). Blaine andSamantha's recommendation is to follow the instructions anddon't use sharp cheddar cheese. Plus I think Mary Ann's cat

peed on the chives.



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Conch FrittersBy Brian LaGory

Ingredients

FRITTERS3/4 C Flour1 Egg1/2 C MilkCayenne to tasteSalt and Pepper to taste1 C Conch (chopped) or substitute with Scallops1/2 C Onions (minced)2 Cloves Garlic (minced)

SAUCE2 T Ketchup

2 T Lime Juice1 T Mayonnaise1 T Hot Sauce

Directions

You can chop the Conch or place in a food processor, andprocess until chopped finely. Preheat a deep fryer to 365

degrees. Mix all of the Fritter ingredients and drop by roundedTablespoons into the hot oil. Fry until golden brown, drain onpaper towels. Meanwhile mix the ingredients for the dippingsauce in a small bowl. Serve with the dipping sauce on the side.

Servings

8

Comments and Notes

For years Melody had wanted Conch Fritters like she had in theVirgin Islands as a teenager. We had tried restaurants for yearswith no luck. I found this recipe and used Scallops as asubstitute for the Conch. Later we got Conch, and she actuallypreferred the Scallops.



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Corn FrittersBy Melody LaGory

Ingredients

1 c. juice from canned corn or milk, or two mixed.1 c. Drained canned corn3/4 c. sifted flour1 T. melted (fat) crisco1 egg2 tsp. baking powder3/4 tsp. salt

Directions

Mix flour, baking powder and salt. Mix juice from the cannedcorn or milk, or whatever liquid is used, the egg after it hasbeen slightly beaten, and the canned corn. Stir liquid mixturegradually into dry ingredients. Add the melted fat. If the corn isvery moist, even after the liquid has been drained from it, moreflour may be needed. Fry the corn fritters in deep fat, or ifpreferred, in a skillet in shallow fat. In either case, drop themixture by spoonfuls into the fat and fry rather slowly. Thefritters need time to cook through to the center before theoutside becomes too brown. Drain the fritters on absorbent

paper and serve hot.

Servings

4-8

Comments and Notes

An Alabama favorite.



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Deviled EggsBy Grandma Liz LaGory

Ingredients

6 hard boiled eggs!/4 cup mayonnaise1/4 tsp. salt1/4 tsp. mustard1 tsp. finely minced onion1/4 tsp. hot pepper sauce

Directions

Cut eggs in half lengthwise. Remove yolks. Mash fine with

fork. Add remeaining ingredients. Refill whites with yolkmixture. Sprinkle with paprika if desired.

Servings

12

Comments and Notes

Variation: To make Emily and Elizabeth's "doubled eggs"sprinkle tops generously with cumin (don't really do this).



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Hawaiian MeatballsBy Brian LaGory

Ingredients

Meatballs1 lb. Ground Beef1/2 c. Soft Bread Crumbs1 Egg (beaten)1 clove Garlic (pressed)1/2 tsp. Dry Mustard1/4 tsp. Ginger1/2 tsp. Salt1 Tbsp. Soy sauce2 Tbsp. Vegetable Oil

Directions

Moisten the bread crumbs with milk. Mix all ingredients exceptvegetable oil in a large mixing bowl. Form the mixture into 1inch balls and saute in the vegetable oil until brown. Put themeatballs into Hawaiian Sweet and Sour Sauce (recipe follows).

Servings

8

Comments and Notes

Also known as Brian's Tangy Balls, people have really told me

they couldn't stop putting my balls in their mouth, no lie.



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Hot Mushroom TurnoversBy Lee LaGory

Ingredients

Pastry:1 pkg. (8 oz.) cream cheese1/2 cup butter or margarine1 and 1/2 cups flourFilling:1 large onion, finely chopped1/2 pound mushrooms, finely chopped3 Tbsp. butter or margarine1 tsp. salt1/4 tsp. dried thyme1/4 tsp. pepper2 Tbsp. flour

1/4 cup sour cream

Directions

Mix pastry ingredients together and form into a ball. Wrapdough and refrigerate at least 1 hour.

Prepare filling: Saute onions and mushrooms in hot butter over

medium heat until tender, about 5 minutes. Stir in salt, pepper,thyme and 2 Tbsp. flour. Stir in sour cream. Set aside.

On lightly floured surface, roll out half of dough about 1/8"thick; cut into circles with floured 2 to 3" round cookie cutter.Refrigerate pastry trimmings to re-use. Place 1 teaspoonful ofmushroom mixture on each circle; brush half of the edge withbeaten egg and fold other half over and seal edges. Repeat withremaining pastry and filling. Place on ungreased cookie sheets.Bake at 375 degrees for 15-20 minutes (just until light golden).

Serve warm.

Servings

40

Comments and Notes

These can be made ahead and refrigerated or frozen andthawed before baking.



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HummusBy Brian LaGory

Ingredients

2 cans Chickpeas1/2 c. Tahini (optional)1/3 c. Olive Oil3 cloves Garlic1 T. Cumin or Paprika1 T. Lemon JuiceSalt and Pepper to Taste

Directions

Drain chickpeas, reserving liquid. Place all ingredients into afood processor and process, adding the chickpea liquid asnecessary to produce a smooth puree. Taste and adjustseasoning (I like to add more lemon juice). Serve drizzled withadditional olive oil and paprika.

Servings

10

Comments and Notes

I usually add both the paprika and cumin. Serve with pita bread,bread sticks, or veggies.



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Layered DipBy Mary Sue LaGory

Ingredients

1 (8-oz.) pkg. Cream Cheese1 c. Sour Cream1 pkg. Taco Seasoning1 T. Taco sauceBlack Olives (sliced)1 c. Grated Cheddar cheese1 Tomato (diced)

Directions

Mix together first 4 ingredients. Spread mixture in 8 x 8 inchpan, add layer of olives, layer of cheese, top with dicedtomatoes. Refrigerate overnight. Serve with chips.

Servings

12

Comments and Notes



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Layered Pesto DipBy Lee LaGory

Ingredients

8 ounces cream cheese, softened1/2 pound unsalted butter softened1 and 1/2 cups lightly packed fresh basil leaves1 to 2 cloves garlic (optional)3 Tbsp. olive oil3 Tbsp. chopped pine nuts (or walnuts or almonds)1/2 cup freshly grated Parmesan cheesesalt and freshly ground black pepper to taste

Directions

In food processor, beat cream cheese and butter until smooth.Set aside.In clean food processor bowl, blend to a paste the basil leaves,garlic, olive oil and nuts. Add Parmesan cheese and salt andpepper to taste. Set aside.Moisten two 12" squares of cheesecloth with water and wringdry. Lay flat, one on top of the other. Use cheesecloth tosmoothly line a 2 and 1/2 cup straight-sided plain mold orplastic container. Spread 1/6 of cheese mixture in prepared

mold. Cover with 1/5 of pesto filling, extending it evenly tosides of mold. Repeat until mold is filled, finishing with cheesemixture.Fold end of cloth over top of cheese-pesto mixture and pressdown lightly to compact. Chill until firm, 1 to 1 and 1/2 hours.If allowed to stand longer, cloth will dry and cause filling color tobleed into cheese. Invert onto a serving dish and gently pull offcloth.

Servings

12

Comments and Notes

May be made up to 5 days ahead if unmolded, covered with

plastic wrap and kept refrigerated. Garnish with sprigs of basilor sundried tomatoes. Serve on French baguette slices orcrackers. May substitute margarine for butter and neufchatelfor cream cheese.



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TaquitosBy Brian LaGory

Ingredients

20 five inch corn tortillas1/2 to 1 lb Mexican Shredded Pork (recipe in Main dishes)oil for frying

Directions

Warm tortillas according to package instructions. Place aheaping tablespoon of pork in a line toward one edge of eachtortilla. Tightly roll the tortilla and secure with a toothpick.Repeat with the remaining tortillas and pork.

Fry in either a saucepan with two inches of oil or a deep fryerheated to 350 degrees F. If frying in a sauce pan cook 2-3minutes per side. If frying in a deep fryer, fry until golden brown(3-5 minutes). Drain on paper towels.

Servings

4-6

Comments and Notes

Serve with sour cream, salsa, and guacamole. Can easily beturned into a meal by adding salad, rice, beans, etc..



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Ultimate Cheese DipBy Brian and Melody LaGory

Ingredients

1 1-lb. pkg. Sausage2 (8-oz.) pkgs. Cream Cheese2 cans Rotelle Diced Tomatoes and Chillies

Directions

Brown the ground sausage and drain. Add cream cheese androtelle, then stir over low heat until the ingredients are allmelted and blended together. Serve warm with tortilla chips. Wemake it in a crockpot. Great party dip.

Servings

10

Comments and Notes



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BeerBy Craig LaGory

Ingredients

12 ounce Beer

Directions

Serve Cold, Warm, or Hot.

Servings

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Comments and Notes



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Belgian WassailBy Lee LaGory

Ingredients

2 oranges2 lemons3/4 Tbsp. whole allspice2 sticks cinnamon1 quart cold water1 gallon apple cider1 cup sugar

Directions

Squeeze juices from oranges and lemons; set juices aside. Putorange and lemon rinds, allspice, cinnamon and water in a largepot; heat to boiling. Reduce heat and simmer 1 hour. Straininto a punch bowl. Add cider, sugar and juices; stir to mix.Serve hot.

Servings

20

Comments and Notes



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Chai Tea MixBy Brian LaGory

Ingredients

1 C nonfat dry milk powder2 C non-dairy powdered coffee creamer2 1/2 C white sugar2 tsp vanilla extract1 1/2 cups unsweetened instant tea2 tsp ground ginger2 tsp ground cinnamon1 tsp ground cloves1 tsp ground cardamom1/4 tsp white pepper (optional)1/4 tsp nutmeg (optional)

Directions

Combine vanilla extract with sugar, and allow to dry severalhours or overnight. In a large bowl, combine milk powder,non-dairy creamer, sugar and instant tea. Stir in ginger,cinnamon, cloves and cardamom. In a blender or foodprocessor, blend 1 cup at a time, until mixture is theconsistency of fine powder.

To serve: Stir 2 heaping tablespoons Chai tea mixture into amug of hot water.

Servings

36

Comments and Notes

Store dry mixture in an airtight container.



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Luau PunchBy Brian LaGory

Ingredients

Pineapple JuiceOrange JuiceGuava Juice or nectarGinger Ale

Directions

Mix equal parts of the juices (if using Guava nectar you can useless of it). Add an equal part of Ginger Ale, or to taste.

Servings

?

Comments and Notes



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Biscuits SupremeBy Grandma Liz LaGory

Ingredients

2 cups sifted all-purpose flour4 tsp. baking powder1/2 tsp. salt1/2 tsp. cream of tartar2 tsp. sugar1/2 cup solid shortening or margarine (1 stick)2/3 cup milk

Directions

Sift together flour, baking powder, salt, cream of tartar, andsugar; cut in shortening until mixture resembles coarse crumbs.Add milk; stir only until dough follows fork around bowl. Turnout onto a lightly floured surface; knead gently 1/2 minute. Pator roll 1/2" thick; cut with 2" round cookie cutter or biscuitcutter and place on ungreased cookie sheet. Bake at 450degrees for 10 to 12 minutes until golden brown.

Servings

16

Comments and Notes



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Cheese BreadBy Lee LaGory (adapted from BH&G)

Ingredients

2&1/2 to 3 cups (approx.) all-purpose flour1 pkg. (or 2 & 1/4 tsp.) active dry yeast1 & 1/2 tsp. salt1 & 1/2 tsp. sugar1 cup warm water (120 to 130 degrees)2 Tbsp. vegetable oil

Filling:1/4 c. butter or margarine1 large clove garlic, minced1/2 tsp. dried basil1/2 tsp. dried oregano

1 (heaping) cup (abt. 5 oz.) grated cheese (cheddar, colby etc.)

Directions

Mix together 1 cup flour, yeast, salt and sugar in large bowl.Add warm water and oil. Beat with electric mixer for 2 minutesat med. speed. With spoon, stir in enough of remaining flour to

form a sticky dough. Turn out onto floured board and knead inadditional flour until dough is smooth, pliable & no longer sticky(abt. 5 min.). Place dough in greased bowl; cover and let risein warm place until light and doubled (abt. 45 min.). Make fillingwhile dough is rising. Punch down dough. On lightly flouredsurface, roll dough out into large rectangle (abt. 10" x 15"orlarger). Spread with garlic butter mixture (filling) and sprinklewith the grated cheese. Roll up dough from long side to makeroll. Cut roll lengthwise into 2 equal pieces. Place each pieceside by side with cut edges up. Twist the 2 pieces together,

lifting 1 portion of dough over the other. Form into ring andseal ends together. Place ring on greased baking sheet; coverand let rise until doubled, abt 1 hr. Bake at 350 degrees forabt. 30 minutes.

Filling:Melt margarine in small saucepan. Add garlic and spices andheat together briefly (abt. 30-60 seconds).

Servings

Comments and Notes



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Cranberry SconesBy Lee LaGory

Ingredients

1/4 cup orange juice1/4 cup dried cranberries2 cups all-purpose flour2 & 3/4 tsp. baking powder1/2 tsp. salt1/4 cup plus 2 tsp. sugar, divided1 large egg1/4 cup plus 1 Tbsp. milk, divided4 Tbsp. butter or margarine, cut into small cubes

DirectionsHeat oven to 400 degrees. Grease a large cookie sheet.Combine orange juice and cranberries in cup; set aside. Whisktogether flour, baking powder, salt and 1/4 c. sugar; set aside.Beat egg and 1/4 cup milk in cup. Cut butter into flour mixturewith pastry blender until coarse crumbs form. Add the orangejuice, cranberries and milk/egg mixture, stirring just until doughforms a ball. Turn out onto floured board. Lightly knead dough5 or 6 times. Shape into a 6 inch circle on the cookie sheet.

Brush top with 1 Tbsp. milk and sprinkle with the 2 tsp. sugar.Cut into 8 wedges, but do not separate. Bake at 400 for 16-18min. until golden. Separate fully before serving.

Servings

8

Comments and Notes



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Crescent RollsBy Lee LaGory

Ingredients

1/2 cup milk2 Tbsp. sugar1/2 tsp. salt1/4 cup vegetable oil1 egg, beaten1 pkg. (or 2 & 1/4 tsp. active dry yeast)2 cups all-purpose flour2 Tbsp. butter, melted

Directions

Scald milk (heat until bubbles form at edges) and set aside tocool. Place sugar, salt and oil in mixing bowl and stir untilblended. Stir in the warm milk (105 to 115 degrees) andbeaten egg. Dissolve yeast in this mixture. Add flour and mixwell. Cover and let rise for 2 hours. Place dough on a lightlyfloured board and roll into a 15 inch circle. Brush with themelted butter. Cut into 12 pie-shaped wedges and roll eachfrom the wide end to the narrow end. Place rolls on a bakingsheet and let rise abt. 1 to 2 hours until double. Bake at 400

degrees for 6 to 8 minutes. Watch closely since they can burneasily.

Servings

12

Comments and Notes



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German Pancakes (Breakfast)By Lee LaGory

Ingredients

4 eggs1 cup sifted all-purpose flour1/2 tsp. salt1 Tbsp. sugar1 cup milk or half and half, at room temp.4 Tbsp. melted butter

Directions

Preheat oven to 400 degrees. Heat 2-9" pie pans on the bottom

shelf of oven until very hot.Beat eggs until blended (blender may be used for mixing). Siftdry ingredients together. Add, with milk, to the eggs and beatsmooth. Stir in butter.

Remove pans from oven and carefully grease them (I brush alittle of the melted butter on them). Pour batter into the pansand bake on the bottom shelf for 20 to 25 minutes until goldenbrown and puffy. Serve immediately.

Servings

2-4

Comments and Notes

Drizzle hot pancake with butter and lemon juice and sprinklewith powdered sugar or serve with butter and maple syrup.May also be filled with fruit and sweetened sour cream.



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Bread puddingBy Mary Sue LaGory

Ingredients

Pudding5 C torn white bread (about 10 slices, use fresh bread)6 oz raisins3 C milk (warm)3 egg yolks1/3 C sugar1/2 tsp ground cinnamon1/4 tsp salt1 tsp vanilla extract1 tsp brandy extract (optional)

Whiskey Sauce

8 T butter1 C sugar1 egg (beaten)2-4 T Bourbon

Directions

Pudding

Combine bread, fruit, and milk in a large bowl; soak 15minutes. Mix together egg yolks, sugar, cinnamon, salt, vanilla,and brandy (if using). Add to soaked bread mixture. Stir lightlywith a fork until blended. Pour into a greased two quart bakingdish. Set dish into a larger pan of hot water. Bake at 350degrees for 45 minutes.

Whiskey SauceCook butter and sugar in the top of a double boiler until sugar isdissolved. Add egg and whisk so that it does not curdle. If the

sauce curdles strain it before serving. Add whiskey to taste.Serve over the bread pudding.

Servings

10

Comments and Notes



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Butter Tea CookiesBy Lee LaGory

Ingredients

1 cup plus 2 Tbsp. flour1/3 cup sugar1/2 cup (1 stick) softened butter (can use margarine)1 egg yolk1/2 tsp. vanilla extractFrosting:1/4 tsp. salt1 cup confectioner's sugar1 Tbsp. milk1/2 tsp. vanilla extractFood coloring of choice

Directions

Mix flour and sugar; add butter, egg yolk and vanilla. Roll into1 inch balls; press thumb in middle to make indentation. Chill20 minutes on ungreased cookie sheet. Bake at 350 degreesfor 15-20 minutes until they just begin to brown. Remove frompan and cool on wire rack.Mix frosting ingredients until smooth adding a few drops of food

coloring to tint. Spread frosting in middle of cookies.

Servings

Comments and Notes



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Caramel CornBy Lee LaGory

Ingredients

6 quarts popped popcorn (24 cups)2 sticks (1 cup) margarine2 cups firmly packed brown sugar1/2 cup light corn syrup1 tsp. salt1/2 tsp. baking soda1 tsp. vanilla

Directions

Discard all unpopped or burned kernels from popcorn; keepwarm in a very slow oven while making the syrup.Syrup: In med. saucepan melt margarine and stir in brownsugar, corn syrup and salt. Bring to a boil, stirring constantly.Remove from heat and add baking soda and vanilla.Gradually pour syrup over popped corn in a large bowl, mixingwell with a fork. Turn into 2 large shallow baking pans. Bake at250 degrees for 1 hour, stirring every 15 minutes.Set pans out of oven; cool completely. Break carmelized cornapart.

Servings

Comments and Notes



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Creamy Blackberry P ieBy Mary Sue LaGory

Ingredients

3 C fresh blackberries1 9 inch deep dish pastry shell1 C sugar1/3 C flour1/8 tsp salt2 eggs (beaten)1/2 C sour cream

Topping1/2 C sugar1/2 C flour1/4 C butter or margarine

Directions

Place blackberries in pastry shell. Combine 1 C sugar, 1/3 Cflour, and salt. Add eggs and sour cream, stirring until blended;spoon over berries. Combine 1/2 C sugar 1/2 C flour, and cut inbutter with a pastry blender until the mixture resembles coarsemeal. Sprinkle evenly over sour cream mixture. Bake at 350

degrees for 50 to 55 minutes, or until lightly browned.

Servings

8

Comments and Notes



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Devil DogsBy Lee LaGory

Ingredients

Cookie:2 and 3/4 cups flour1 tsp. baking soda1 tsp. baking powder1/2 tsp. salt1/2 cup margarine or shortening1 and 1/2 cups sugar2 eggs1 tsp. vanilla1/2 cup buttermilk or sour milk1/2 cup boiling water1/2 cup cocoa

Filling:2 and 1/2 Tbsp. flour1/2 cup milk1/2 cup shortening (can use half margarine)1/2 cup sugar1 tsp. vanilla1/4 tsp. saltGlaze:1/2 cup chocolate chips (4 oz.)1/4 cup butter or margarine

2 cups sifted powdered sugar4 to 6 Tbsp. hot water

Directions

Cookies:Sift together flour, soda, baking powder and salt. Mix togetherwell the shortening, sugar, eggs, vanilla and milk. Add sifted

ingredients to mixture. Make a paste of water and cocoa; addto mixture. Drop by heaping tsp. onto a lightly greased cookiesheet. Bake at 350 degrees for 13 to 15 minutes.Filling:Make a paste of flour and milk. Cook till thick, stirringconstantly. Cool. Cream sugar and shortening till light; addcooled paste a little at a time. Add vanilla and salt and beat tilllight and fluffy. Spread between 2 cookies. Repeat withremaining cookies and filling.Glaze:

In saucepan melt chocolate and butter. Remove from heat.Stir in powdered sugar and enough hot water to make of glazingconsistency. Glaze tops of cookies.

Servings

?



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Comments and Notes



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Foamy SauceBy Grandma Liz LaGory

Ingredients

1 cup powdered sugar1/2 cup (1 stick) butter or margarine (at room temp.)1 large egg (room temperature)1 tsp. vanilla

Directions

In medium size bowl, beat sugar and butter with an electricmixer till pale and fluffy. Beat in egg.Place bowl over barely simmering water. Beat with mixer or

whisk 5 to 7 minutes till thick and glossy. Remove bowl fromheat; stir in vanilla. Serve warm.

Servings

6-8

Comments and Notes



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GingerbreadBy Grandma Liz LaGory

Ingredients

1/2 cup butter, margarine or shortening1/2 cup granulated sugar1 egg, beaten2 and 1/2 cups flour (sifted)1 and 1/2 tsp. soda1 tsp. cinnamon1 tsp. ginger1/2 tsp. ground cloves1/2 tsp. salt1 cup molasses1 cup hot water

Directions

Cream butter and sugar. Add beaten egg. Measure and sift dryingredients. Mix molasses with hot water. Add dry ingredientsalternately with liquid, a little at a time; beat after eachaddition. Pour into a greased and floured 13"x9" baking pan.Bake at 350 degrees for 45 minutes or until pick inserted incenter comes out clean.

Servings

16

Comments and Notes

Serve with Foamy Sauce!!



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Highlander Oatmeal CakeBy Grandma Liz LaGory

Ingredients

Cake:1 cup boiling water3/4 cup oats (quick or old-fashioned, uncooked)1/2 cup (one stick) butter or margarine1 and 1/2 cups firmly packed brown sugar1/2 cup granulated sugar1 tsp. vanilla extract2 eggs1 and 3/4 cups sifted all-purpose flour1 tsp. baking soda1/2 tsp each of salt, cinnamon and cloves1/4 tsp. grated nutmeg

Frosting:1/4 cup melted butter or margarine1/2 cup packed brown sugar1/4 cup evaporated milk2/3 cup chopped pecans2/3 cup flaked or shredded coconut

Directions

Pour boiling water over oats; stir well. Cover and let stand for20 minutes. With mixer, cream together butter (only slightlysoft), brown and white sugars, vanilla and eggs for 5 or 6minutes at high speed; scrape bowl sides several times withscraper during beating. When very light and creamy, removebeaters and stir in oats mixture, mixing thoroughly. Sift flouronce, measure and sift with baking soda, salt and spices. Stirinto creamed mixture. Pour batter into ungreased 9" x 13"

baking pan. Bake at 350 degrees for 50 to 55 minutes until pickinserted in center comes out clean. While cake is bakingprepare frosting.Frosting:Combine all of frosting ingredients. Spread evenly over cake assoon as you have taken it from oven. Turn oven to broil andbroil until frosting becomes bubbly. Serve warm or cold.

Servings

12

Comments and Notes

Jan's Birthday Cake!



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Kentucky Pecan P ieBy Lee LaGory

Ingredients

1 cup white corn syrup1 cup packed brown sugar1/3 tsp. salt1/3 cup melted butter or margarine1 tsp. vanilla extract3 whole eggs (slightly beaten)1 heaping cup shelled whole pecans1 unbaked 9" pie shell

Directions

Combine syrup, sugar, salt, butter and vanilla and mix well.Add slightly beaten eggs and mix well. Pour into unbaked pieshell. Sprinkle pecans over top. Bake in preheated 350 degreeoven for approximately 45 minutes (cover with foil if it starts toget too brown). Cool on rack.

Servings

8

Comments and Notes



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Noony's Peanut Butter PenucheBy Grandpa Ed LaGory (aka Noony)

Ingredients

2 cups granulated sugar2 cups light brown sugar1 cup milk1 Tbsp. light corn syrup1/4 tsp. salt1/2 cup peanut butter2 tsps. vanilla

Directions

Butter bottom and sides of medium saucepan. Combine first 5ingredients in pan. Cook and stir over medium heat until sugarsmelt and mixture begins to boil. Reduce heat to medium andattach candy thermometer to side of pan. Continue cooking,stirring occasionally until mixture reaches 236 degrees (ateaspoon of mixture will form a soft ball when dropped in a cupof very cold water at this stage).Remove from heat; add peanut butter; do not stir it in.Allow to cool to 115 degrees; add vanilla. Beat vigorously about10 minutes or until mixture loses it's gloss. Pour into a buttered

pan. When slightly warm break into small pieces.

Servings

Comments and Notes



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Oatmeal CookiesBy Quaker Oats

Ingredients

3/4 cup shortening, soft (or margarine)1 cup firmly packed brown sugar1/2 cup granulated sugar1 egg1/4 cup water1 tsp. vanilla1 cup sifted all-purpose flour1 tsp. salt1/2 tsp. soda3 cups oats, uncooked

Directions

Beat shortening, sugars, egg, water and vanilla together untilcreamy. Sift together flour, salt and soda; add to creamedmixture; blend well. Stir in oats. Drop by teaspoonfuls ontogreased cookie sheets. Bake for 12 to 15 minutes at 350degrees until golden brown. Remove from pans to wire racks tocool.

Servings

60

Comments and Notes

Do not firmly pack the brown sugar in a cracked glassmeasuring cup.



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Opera FudgeBy Lee LaGory (inspired by Noony)

Ingredients

2 cups sugar1/2 cup milk1/2 cup light cream1 Tbsp. light corn syrup1/8 tsp. salt1 Tbsp. butter or margarine1 tsp. vanilla

Directions

Line an 8" x 4" loaf pan with foil, extending foil over edges ofpan. Butter the foil; set pan aside.Butter the sides of a heavy 2-quart saucepan. In the saucepancombine sugar, milk, cream, corn syrup and salt. Cook overmedium-high heat to boiling, stirring constantly with a woodenspoon to dissolve sugar. This should take 5 to 7 minutes.Avoid spashing mixture on sides of pan. Clip candythermometer to side of pan.Cook over medium-low heat, stirring frequently, till mixturereaches 238 degrees (soft ball stage-small amount forms soft

ball when dropped into cold water). Mixture should boil at asteady rate over entire surface. Reaching this stage should takeabout 25 to 30 minutes.Remove saucepan from heat. Add the butter and vanilla but donot stir. Cool, without stirring, to lukewarm (110 degrees-abt.55 minutes). Remove thermometer and beat mixture withwooden spoon until fudge becomes very thick and just starts tolose its gloss (abt. 10 minutes).Quickly turn fudge into prepared pan. Cool. When firm, use foilto lift fudge out of pan and cut into squares.

Servings

1lb

Comments and Notes

This reminds me of Dad's famous Penuche.



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Peppermint Tw ist CookiesBy Lee LaGory

Ingredients

1 cup butter or margarine (room temp.)1/2 cup granulated sugar1 tsp. vanilla extract1/4 tsp. salt2 cups flourred food coloring

1 pkg. (12 oz.) white chocolate chips

Crushed peppermint candies (abt. 30 round mints) coarselycrushed

Directions

Cream butter and sugar. Add vanilla. Add salt and flour andmix well. Divide dough in half. Add about 6 drops of red foodcoloring to half of dough (more if desired) and mix well. Wrapdoughs separately and chill well.Cut each half of dough into 6 equal pieces. On a lightlysurface, roll 1 piece of each color dough into a rope about 10

inches long. Twist the two pieces together and cut into 6 equalpieces. Transfer to ungreased cookie sheet and flatten slightlyto about 1/2 inch thickness. Repeat with remaining doughs.Bake at 350 degrees 12 to 15 minutes until just beginning tobrown at edges. Remove from pans and cool on racks.

Melt chips over simmering water. Dip one end of cookie intomelted chocolate and then into the crushed candies.

Servings

36

Comments and Notes



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Rice PuddingBy Grandma Liz LaGory

Ingredients

2 cups cooked rice (about 2/3 c. dry)1/2 cup water2 cups milk2 eggs, beaten1/3 cup sugardash salt1 tsp. vanillaNutmeg or Cinnamon (optional)

Directions

Put cooked rice into 3-qt. saucepan. Add 1/2 c. water to cookedrice and simmer, covered. Add milk and boil gently (stirring) for5 min. or until milk looks creamy. Remove from heat. Combineeggs, sugar, salt and vanilla in bowl. Slowly add milk-ricemixture to egg mixture and mix well. Pour into a greased 1 and1/2 qt. casserole. Sprinkle with nutmeg or cinnamon if desired.Place the casserole into a larger baking pan containing 1 inch ofhot water. Bake at 350 degrees for 45 to 50 minutes, or until aknife inserted into center comes out clean.

Servings

5-6

Comments and Notes

Rice should be cooked according to package instructions. Donot omit the salt when cooking the rice (1/2 to 2/3 tsp. salt).



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Robin's Nest CookiesBy Lee LaGory

Ingredients

2 and 1/4 cups sifted all-purpose flour1 cup (2 sticks) butter or margarine (room temp.)1/2 cup firmly packed brown sugar2 eggs, separated1 and 1/2 tsp. vanilla1 and 1/2 cups coconut or finely chopped walnuts

Fondant Eggs:2 Tbsp. butter or margarine (room temp.)3 Tbsp. light corn syrup1/2 tsp. vanilla extract2 cups sifted powdered sugar

green and blue food coloring

Directions

Sift flour into bowl. Cream butter with brown sugar untilfluffy-light in a medium-size bowl; beat in egg yolks and vanilla.Stir in flour, half at a time, blending well to make a stiff dough.Chill.

Beat egg whites until foamy in a pie plate; sprinkle coconut ontowax paper.Roll dough, 1 teaspoonful at a time, into balls between palms ofhands; roll each in egg white, then into coconut to coat all over.Place, 2 inches apart, on ungreased large cookie sheets. Pressa hollow in center of each with fingertip.Bake at 350 degrees for 12 minutes, or until firm and lightlygolden. Remove from cookie sheets to wire racks; coolcompletely. Place a fondant egg in each "nest".Fondant Eggs:

Cream the butter until soft in a small bowl; stir in corn syrup,vanilla and powdered sugar until smooth. Knead in 2 drops bluefood coloring and 1 drop green food coloring to tint robin's-eggblue. Pinch off fondant, 1/2 teaspoonful at a time, and roll intoegg shapes between palms of hands.

Servings

36

Comments and Notes



48/128

Beer Butt ChickenBy Brian LaGory

Ingredients

1 large chicken (4 to 5 lbs)1 tsp brown sugar1 tsp garlic powder1 tsp onion powder1/4 tsp paprika1 tsp dry mustard1 T salt1 can of beer or soda (12 oz)1 C cider2 T olive oil2 T balsamic vinegar

Directions

Prepare a gas or charcoal grill for indirect cooking at mediumheat. Mix all of the dry ingredients together in a small bowl untilwell mixed. Season the chicken inside and out with this mixture,and let stand at room temperature for 20-30 minutes. Pour halfof the beer or soda into a clean spray bottle. Add the cider, oil,and vinegar to the spray bottle. Now shove the beer can into

the cavity (butt) of the chicken, using the drumsticks as a sortof tripod. Grill over indirect heat for 1 1/2 to 2 hours sprayingthe bird with the basting spray periodically. Depending on howyour grill is set up you may need to rotate the bird occasionallyto get even browning.

Servings

2-4

Comments and Notes

For a straightedge vegan version place a block of tofu over ahalf filled can of Grapico and proceed with the recipe.



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Chicken Korma PulaoBy Brian LaGory

Ingredients

3 T butter or oil1 chicken 3-4 lbs (cut into serving pieces) or 2-3 lbs chickenparts2 large onions sliced1 T garlic (minced)1 T fresh ginger (minced or grated)1 stick cinnamon3 whole cloves6 pods cardamom1 T ground coriander1 tsp ground cumin1/4 tsp cayenne

1 tsp ground turmeric or pinch saffron1 1/2 C basmati rice1 1/2 C yogurt

Directions

Put the butter or oil in a large deep skillet or saucepan, with alid. Heat over medium-high heat. Add the chicken skin side

down. Brown the chicken rotating and turning as necessary,about 10-15 minutes. Remove the chicken, and add the onionsto the pan. Cook stirring for 5-10 minutes. reduce the heat tomedium and add the ginger, cinnamon, garlic, cloves,cardamom, coriander, cumin, cayenne, turmeric (or saffron),and some salt and pepper. Cook, stirring occasionally, for about3 minutes. Add the rice and cook, stirring, until the mixture iswell combined and the rice is glossy. Add the yogurt and 1 1/2C of water and stir. At this point you may remove the chickenskin or leave it on. Nestle the chicken in the rice mixture and

cover. Adjust the heat so the mixture simmers gently. Cook for20-30 minutes, until all the liquid is nearly absorbed, the rice istender, and the chicken is cooked through.

Servings

4-6

Comments and Notes

I sometimes remove the meat from the bone after cooking andadd it back to the rice mixture, or start with 1 1/2 to 2 lbsboneless skinless chicken breasts instead of the chicken parts.



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Chicken LaGoryBy Mark and Mary Sue LaGory

Ingredients

1 large frying chicken3 T olive oil1 clove garlic2 tsp rosemary1 1/2 tsp salt1/4 C wine vinegar1/2 C dry white wine

Directions

Cut chicken in pieces. Heat oil with garlic in deep frying panuntil garlic is golden. Discard garlic. Put chicken, rosemary andsalt in pan and brown chicken on all sides. Add wine vinegar,and quickly cover pan until sizzling stops. Then add wine andcook on high until the vapors no longer tickle the nose. Reduceheat and simmer 20 minutes. Keep chicken warm while youfinish the sauce. Add 1 T water to the pan, turn up the heat andstir the pan getting all the goodies scraped from the sides andbottom. Pour the sauce over the chicken and offer crusty breadto sop up the sauce.

Servings

4-8

Comments and Notes



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Cincinnati ChiliBy Mary Sue LaGory

Ingredients

3 lbs ground beef1 tsp garlic salt1 T onion1 tsp paprika1 tsp salt1 tsp chili powder1/2 tsp cinnamon1 large can tomato juice1 tsp cayenne pepper1 whole red pepper1 quart water

Place in tea ball, muslin bag, or cheesecloth1/2 tsp oregano1/4 tsp rosemary1/4 tsp marjoram15 bay leaves10 cloves

Directions

Combine all ingredients and cook in a a pot three to four hourswith tea ball hanging on side of pot.After completing remove tea ball and put chili in a blender oruse an immersion blender to blend for a few seconds.

Servings

12

Comments and Notes



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Cincinnati Chili MixBy Brian LaGory

Ingredients

1 teaspoon garlic powder1 cup dry onion flakes1/2 cup Chili powder2 tablespoons cocoa or carob2 teaspoons ground cumin2 teaspoons paprika2 teaspoons salt2 teaspoons brown sugar1 teaspoon ground black pepper1 teaspoon ground allspice1 teaspoon ground cardamom1 teaspoon ground cinnamon

1/2 teaspoon ground coriander

Directions

Mix all ingredients and store in a closed container.

To make chili:2 pounds lean ground beef cooked until no longer pink

2 cans (8 oz) tomato sauce1 teaspoon vinegar1/2 cup Cincinnati Chili Mix

Do not brown meat. Cook just until no longer pink. Add thetomato sauce, vinegar and chili mix and simmer for about 30minutes. You may need to add water to thin down the sauce tothe consistency you prefer.

Servings

8

Comments and Notes

Makes about 2 cups mix, enough to make 3 to 4 batches of chili.



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Dutch Meat LoafBy Grandma Liz LaGory

Ingredients

1 and 1/2 lbs. ground beef1 c. fresh bread crumbs1 medium sized onion, chopped1 (8 oz.) can tomato sauce, divided1/4 c. chopped green pepper1 clove garlic, optional1 egg, beaten1 and 1/2 tsp. salt1/4 tsp. pepper1/2 tsp. each basil and oregano1 Tbsp. worcestershire sauce1/2 to 1 tsp. crushed red pepper

Topping:1/2 c. water2 Tbsp. mustard2 Tbsp. brown sugar2 Tbsp. cider vinegar

Directions

Mix ground beef, bread crumbs, onions, peppers, egg, spicesand 1/2 can of tomato sauce and form into loaf. Place in ashallow pan and bake at 350 degrees. While it's starting tobake, combine remaining tomato sauce, water, mustard, brownsugar and vinegar to make topping. Pour over meat loaf. Bake1 and 1/2 hours basting occasionally.

Servings

6

Comments and Notes

I don't usually pour all of the sauce on at one time. I keepsome to pour on during the last 15 minutes.



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Frito P ieBy Melody LaGory

Ingredients

1 lb. ground beef1 can tomato sauce2 onions, dicedGarlic (as much as you like)1/4 lb. grated cheddar cheese1 tsp. chili powder1 pkg. Fritos

Directions

Brown ground beef, garlic, and chili powder. Add tomato sauceand cook for about 5 minutes more. Arrange a layer of Fritos,grated cheese, and onions in casserole and pour meat sauceover this. Repeat and let it sit a while before serving.

Servings

4-6

Comments and Notes



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GyroBy Brian LaGory

Ingredients

1 medium onion, finely chopped or shredded2 pounds ground lamb1 tablespoon finely minced garlic1 tablespoon dried marjoram1 tablespoon dried ground rosemary2 teaspoons kosher salt1/2 teaspoon freshly ground black pepper

Directions

Process the onion in a food processor for 10 to 15 seconds andturn out into the center of a tea towel. Gather up the ends ofthe towel and squeeze until almost all of the juice is removed.Discard juice.Return the onion to the food processor and add the lamb, garlic,marjoram, rosemary, salt, and pepper and process until it is afine paste, approximately 1 minute. Stop the processor asneeded to scrape down sides of bowl.To cook in the oven as a meatloaf, proceed as follows:Preheat the oven to 325 degrees F.

Place the mixture into a loaf pan, making sure to press into thesides of the pan. Place the loaf pan into a water bath and bakefor 60 to 75 minutes or until the mixture reaches 165 to 170degrees F. Remove from the oven and drain off any fat. Placethe loaf pan on a cooling rack and place a brick wrapped inaluminum foil directly on the surface of the meat and allow tosit for 15 to 20 minutes, until the internal temperature reaches175 degrees F.

Servings

8

Comments and Notes

May also be cooked on a rotisserie. Slice and serve on pita

bread with tzatziki sauce, chopped onion, tomatoes and fetacheese.



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Heart Attack on a PlateBy Brian LaGory

Ingredients

1 lb. Spaghetti or other pasta2 T. Olive Oil6 slices Bacon (finely cut)1/3 c. Dry White Wine (or water)3 Eggs2/3 c. Parmesan Cheese

Directions

Bring water for pasta to a boil. In the meantime cook the bacon

in the oil until crisp, add the wine and cook until it hasevaporated. Beat together the eggs and Parmesan. When thepasta and bacon are done add the drained hot pasta to the eggcheese mixture and mix well, add the hot bacon and drippingsto the pasta and mix. The heat from the pasta and bacon cooksthe egg mixture, season to taste and serve immediately.

Servings

8

Comments and Notes

As I'm eating this I can hear Fred Sanford saying "Elizabeth I'mcoming to join ya!"



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Huli Huli ChickenBy Brian LaGory

Ingredients

4-5 lbs chicken pieces1/3 cup ketchup1/3 cup soy sauce1/2 cup brown sugar3 tablespoons sherry1 piece ginger root, crushed1 clove garlic, crushed

Directions

Combine ketchup, soy sauce, brown sugar, sherry, ginger root,and garlic. Stir well.

Place chicken, skin side up, on the rack of broiler pan about 6inches from the heat or preferably on an outdoor grill.

Baste and turn the chicken frequently and continue broiling orgrilling for about 20-45 minutes or until chicken appears done.

Servings

4-6

Comments and Notes

This is a Hawaiian style barbecue chicken, Huli means to turn inHawaiian.



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Hungarian GoulashBy Mary Sue LaGory

Ingredients

3 lbs beef (cubed)3 lbs onions (sliced)3 T Hungarian paprika (or more to taste)salt and pepper to taste

Directions

Fry beef in a small amount of oil until browned. Add onions andpaprika, cook over medium low heat until the onions disappearand meat is tender. Serve over egg noodles and top with sour

cream and more paprika if desired.

Servings

4-6

Comments and Notes



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Luau PorkBy Brian LaGory

Ingredients

5 lbs. Pork Butt or Shoulder1 T. Liquid Smoke1 clove Garlic (crushed)3 T. Sea Salt

Directions

Cut slits in Pork, and rub all over with remaining ingredients.Place in crockpot and add one inch of water or pineapple juice.Cook on low for 9-12 hours, flipping pork halfway through

cooking. Shred the meat with two forks and serve for anauthentic tasting Hawaiian luau style pork.

Servings

10

Comments and Notes

May be cooked in a 325 degree oven wrapped in foil for 4-5hours (internal temperature should be 160 degrees).



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Mexican Shredded PorkBy Brian LaGory

Ingredients

2 lbs boneless pork shoulder (cut into 1 inch cubes)1 large onion (peeled and quartered)5 cloves garlic (peeled and crushed)2 bay leaves1 T ground cumin1 ancho or other large dried chilesalt and pepper to taste

Directions

Combine all ingredients in a saucepan with a lid and add waterto cover. Turn heat to high and bring to a boil, skim off anyfoam that comes to the top. Partially cover and reduce the heatso the mixture simmers steadily. Cook about an hour until themeat is tender. Allow to cool and shred the meat with yourfingers or two forks.

Servings

4-6

Comments and Notes

Good for burritos, tacos, empanadas, or taquitos. Variation:Carnitas Do not shred the meat; cook until the sauceevaporates and the pork fries in the remaining oil (add

vegetable oil if necessary). may be served as a meat course oras an appetizer with toothpicks, or used as the above recipe.



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No Boil LasagnaBy Brian LaGory

Ingredients

1 (8-oz.) pkg. Lasagna Noodles1 (15-oz.) ctn. Ricotta Cheese1/2 c. Parmesan Cheese (grated)2 Eggs2 cans Pasta Sauce1 lb. Ground Beef or Italian sausage2 c. Mozzarella CheeseParsley (chopped)

Directions

Preheat oven to 350. Brown ground beef (or sausage) anddrain, add to pasta sauce. In a medium bowl combine ricotta,parmesan, 1 cup mozzarella, and eggs. In a 9 x 13 inch bakingdish spread 1 cup of the sauce mixture. layer with half each theuncooked noodles, ricotta mixture, and sauce. Repeat layering.Cover tightly with aluminum foil; bake covered for one hour.Uncover, top with remaining mozzarella and parsley and bakean additional 15 minutes. Let stand 10 minutes before serving.

Servings

6-8

Comments and Notes

For a vegetarian lasagna omit the meat and add a defrosted 10ounce package of frozen spinach to the ricotta mixture.



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Pappy BurgerBy Mark LaGory

Ingredients

1 1/2 to 2 lbs ground beef1/2 onion mincedSalt and Black Pepper to TasteCondiments (See Comments Below)

Directions

Heat a charcoal or gas grill (preferably a tiny hibachi grill on ahighly flammable wooden deck) or the broiler until hot. Mix allingredients together until well mixed. Grill the burgers about 3

to 10 minutes per side (3 minutes for very rare and 10 minutesfor very well done). Serve on buns and garnished as you like(see comments below).

Servings

4

Comments and Notes

For an authentic Pappy Burger, liberally douse the burger with aBartles & James wine cooler before serving. Melting a trash canand nearly burning the deck down also adds a touch ofauthenticity.



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Stuffed ArtichokesBy Melody LaGory/Mary Sue LaGory

Ingredients

4 to 6 artichokes1 to 2 lbs. ground beef1 to 2 slices bread (moistened with water, squeeze out extramoisture)1 to 2 eggs2 cloves garlic, minced (or to taste)2 tsp. parsley1 (29-oz.) can crushed tomatoes (or tomato sauce)

Directions

Rinse artichokes in cold water, trim stems so that artichokesstand up right, then 1 inch off top, and trim 1/2 inch off tops ofleaves (to remove sharp tips). Boil in salted water with 2 - 4tablespoons vinegar or lemon juice for 15-20 minutes. Drain.Mix all remaining ingredients except tomatoes (or tomatosauce). Stuff this mixture in leaves, starting from the bottomgoing up making sure to put some on top of each artichoke too.Top each with the tomatoes (or sauce), place in a greasedbaking dish, and cover with foil. Bake at 375 for one hour.

Uncover for the last 20 minutes of baking. To eat, grab tip ofleaf and pull off, put between your teeth and pull to get stuffingand soft edible portion of leaf. You can dip the unstuffed leavesand artichoke heart in melted butter and eat.

Servings

4-6

Comments and Notes

It's 2 servings if Brian's eating them. The difference betweenMary Sue and Melody's versions is Melody adds about 10 clovesof garlic.



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Indian Chickpea SaladBy Brian LaGory

Ingredients

3 C cooked Chickpeas or 2 cans Chickpeas1 Diced red or yellow onion1 one inch piece of fresh ginger, peeled and minced1 T ground cumin1 T sugar3 T lemon juice1 C cashews or peanuts1/4 C yogurtCilantro leaves for garnish

DirectionsMix the yogurt, sugar, cumin, and lemon juice. Pour over otheringredients and mix well.

Servings

4

Comments and Notes

For an appetizer similar to Bhel Puri add 1/8 - 1/4 C RiceCrispies to each serving.



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Potato SaladBy Grandma Liz LaGory

Ingredients

6 potatoes, cooked in jackets (4 cups cubed)1 and 1/2 to 2 cups thinly sliced celery1/2 c. chopped onions or 1 c. green onions (w/tops)1/2 c. chopped dill or sweet pickles1/4 c. snipped parsley3 hard cooked eggs, diced1 and 1/2 tsp. salt1/2 tsp. celery seed1/4 tsp. pepper1 c. mayonnaise1 Tbsp. mustard3 Tbsp. vinegar from pickles

Directions

Peel and dice cold potatoes. Add celery, onion, pickle, dicedhard-cooked eggs, salt, celery seed and pepper. Blendmayonnaise with mustard and vinegar. Toss lightly with potatomixture until well coated. Add more seasonings if necessary.Cover and chill thoroughly. For serving, salad should be quite

moist.Add more mayonnaise if necessary. Toss again.

Servings

8

Comments and Notes

Optional: 1/2 cup chopped green pepper or diced cheese



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TabboulehBy Brian LaGory

Ingredients

1 1/2 c. Bulgur1/2 c. Olive Oil1/2 c. Lemon Juice2 c. Chopped Parsley1 c. Chopped Mint Leaves1/2 c. Chopped Scallion (or Onion)2 Chopped Tomatoes

Directions

Soak the bulgur in very hot water to cover for 30 minutes. Drainthe bulgur well, squeezing out as much water as possible. Addremaining ingredients, mixing together, chill for at least anhour. Serve over lettuce for a Middle Eastern salad.

Servings

8

Comments and Notes



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Barbecue RubBy Brian LaGory

Ingredients

1/4 c. Kosher Salt1/4 c. Dark Brown Sugar (packed)1/4 c. Paprika3 Tbsp. Black Pepper1 Tbsp. Garlic Powder1 Tbsp. Dried Onion Flakes1/2 - 1 tsp. Cayenne Pepper1/2 tsp. Celery Seeds

DirectionsCombine all ingredients in a bowl and stir to mix. Sprinkle onmeat and cook immediately, or marinate for up to 4 hours.

Servings

Comments and Notes



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Bread Dip MixBy Brian LaGory

Ingredients

1 tablespoon crushed red pepper1 tablespoon black pepper1 tablespoon dried oregano1 tablespoon dried rosemary1 tablespoon dried basil1 tablespoon dried parsley1 tablespoon garlic powder1 tablespoon minced garlic1 teaspoon salt

DirectionsGrind ingredients together in a blender.

To use, put 1 tablespoon of mixture in a small bowl. Pour extravirgin olive oil over and mix together. Dip warm sourdough,French, or Italian bread into the mixture.

Servings

12

Comments and Notes



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Cajun Crawdaddy's Chili PowderBy Brian LaGory

Ingredients

4 Ancho Chiles1dried hot chile2 T cumin seeeds2 T dried oregano

Directions

Stem and seed the chile peppers. Combine the chiles and cuminin a dry skillet over medium heat. Cook, shaking occasionally ,until lightly brown and fragrant. Add the oregano and cook one

more minute. Cool, and then grind in a spice grinder or blender.

Servings

Comments and Notes

You can adjust the chiles to increase or decrease the heat. Tryhabaneros, or smoked chiles for different flavors. Be carefulwhen removing the lid of the blender or grinder.



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Cajun Crawdaddy's Habanero Hot SauceBy Brian LaGory

Ingredients

1/2 c Onion, chopped2 Garlic cloves, minced1 T Olive oil1/2 c Carrots, chopped1/8 c Water12-24 Habaneros, stemmed, chopped1/2 c White vinegar1/4 c Lime juice

Directions

Saute onions and garlic in oil over medium low heat until softbut not brown. Add carrots and water. Bring to boil, reduce tolow and cook until carrots are cooked. Remove this mixture to ablender and blend alow with the Habaneros. When smooth, mixin vinegar and lime juice and simmer briefly (2-5 minutes). Inany case, this stuff should be packed into sterilized containersfor storage unless you want to drink it up all at once...

Servings

100

Comments and Notes

12 peppers is X, 18 is XX, and 24 is XXX Cajun Crawdaddy

sauce.



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Cajun Crawdaddy's Pepper JellyBy Brian LaGory

Ingredients

1 1/2 pound green bell peppers6 1/2 cups sugar1 1/2 cups cider vinegar2 teaspoon dried hot red pepper flakes9 ounces liquid pectin

Directions

Cut the bell peppers into 1-inch pieces and in a food processorchop them vety fine. Transfer the chopped peppers to a deep

kettle, ad the sugar, the vinegar, and the red pepper flakes, andbring the mixture to a boil, stirring until the sugar is dissolved.Stir in the pectin and boil the mixture over moderately highheat, stirring, until it reaches the jelly stage (222F. on a candythermometer). Transfer the jelly to sterilized Mason-type jars,filling the jars to within 1/4 inch of the tops, wipe the rims witha dampened towel, and seal the jars. The jelly keeps, sealed, ina cool dark place indefinitely. Serve the jelly as a condimentwith grilled meats or with cream cheese on crackers.

Servings

50

Comments and Notes

I usually play with this recipe some, substituting different kindsof peppers. An easy substitution is to replace 1/2 pound of thebell peppers with Jalapeno or other hot pepper. The Jelly willfirm up in the refrigerator.



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Cajun Crawdaddy's Tabasco Pepper SauceBy Brian LaGory

Ingredients

1/2 lb tabasco peppers1 C white vinegar1 tsp salt

Directions

Combine the peppers and the vinegar and heat. Stir in the saltand simmer for 5 minutes. Place all the ingredients in a blenderand puree until smooth. Add more vinegar if the sauce needsthinning. Allow to steep for a couple of weeks before using.

Servings

50

Comments and Notes



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Cilantro SalsaBy Brian LaGory

Ingredients

1 c. cilantro leaves2 cloves garlic, peeled and crushed1 habanero pepper , or red pepper flakes to taste1/4 c. olive oil1 - 2 tsp. lemon or lime juicesalt and pepper to taste

Directions

Combine the cilantro, garlic, chile, and oil in a blender or foodprocessor. Puree, adding more oil if necessary to form a smoothpaste. Transfer to a bowl and add lime juice, salt, and pepper totaste.

Servings

4

Comments and Notes

Excellent on grilled meat, chicken, or fish.



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Coca-Cola Barbecue SauceBy Brian LaGory

Ingredients

1 c. Coca-Cola1 c. Ketchup1/4 c. Worcestershire Sauce1 tsp. Liquid Smoke3 Tbsp. A-1 Steak Sauce1 tsp. Onion Flakes1 tsp. Garlic Flakes1/2 tsp. Pepper

DirectionsCombine all ingredients in a saucepan over medium heat. Bringto a boil and reduce heat to bring to a gentle simmer. Simmeruntil the sauce is reduced by a quarter, about 10 minutes.

Servings

8

Comments and Notes

Dr. Pepper or other cola may be substituted.



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Curry Pow derBy Brian LaGory

Ingredients

1 tsp black peppercorns3 clovesSeeds from 3 cardamom pods1 T cumin seeds1 T coriander seeds1 T fennel seeds2 tsp ground ginger1/4 tsp cayenne, or to taste2 tsp fenugreek seeds or 1 tsp ground fenugreek2 tsp ground turmeric

Directions

Combine the whole spices in a skillet over medium heat. Cook,shaking occasionally, until lightly browned and fragrant. Add thepowdered spices and cook for 1 minute longer. Cool, then grindto a fine powder in a spice or coffee grinder.

Servings

6

Comments and Notes



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Fragrant (Stinky) Curry Pow derBy Brian LaGory

Ingredients

1/4 tsp nutmeg piecesseeds from 5 cardamom pods3 cloves1 cinnamon stick1 tsp black peppercorns2 T cumin seeds1/4 C coriander seeds2 bay leaves2 dried curry leaves (or 1 T crumbled)2 tsp fenugreeek seeds (or 1 tsp ground)

Directions

Place all whole spices (except fenugreek)in a skillet overmedium heat. Cook, shaking the skillet until the spices becomefragrant (stinky). Add the fenugreek and cook one minute more.Allow to cool and grind in coffee grinder. Store in tightly coveredcontainer.

Servings

20

Comments and Notes

I know you're asking "where do I get curry leaves?".

mountainroseherbs.com has them for dirtcheap, as with all ofthe other spices required.



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Greek Salad DressingBy Brian LaGory

Ingredients

1/2 c. Olive Oil1/4 c. Lemon Juice1 - 2 T. Dried Herbs (Parsley, Oregano, Mint, etc.)1 head Roasted garlicSalt and Pepper to taste

Directions

Combine all ingredients in blender and blend until well blended.

Servings

10

Comments and Notes



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HarissaBy Brian LaGory

Ingredients

6 dried Ancho peppers6 dried Guajillo peppers1 tabasco or other hot red chile (optional)4 garlic cloves1/2 cup olive oil1 tsp Tabil or cumin1 tsp salt

Directions

Soak the chile peppers in hot water until they soften, about 15minutes . Stem and remove the seeds. Put all ingredients in afood processor and pulse until the mixture forms a smoothpaste. Store in a covered jar in the refrigerator.

Servings

50

Comments and Notes

Delicious on grilled cheese, or use as a marinade for meat, oradd to soups and stews.



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Hawaiian Sweet and Sour SauceBy Brian LaGory

Ingredients

2 Tbsp. Cornstarch1 1/2 c. Chicken Broth2 Tbsp. Soy Sauce2 Tbsp. Butter1 c. Green Bell Pepper (diced)6 slices Canned Pineapple (diced)1/2 c. Vinegar3/4 c. Pineapple Juice1/2 c. Sugar1/2 tsp. Salt1/4 tsp. Ginger

Directions

Make a paste using the cornstarch, soy sauce, and 1/2 cup ofthe chicken broth. Melt the butter in a sauce pan, add theremaining 1 cup of chicken broth, bell pepper, and pineapple;simmer covered for 5 minutes. Add the cornstarch paste andremaining ingredients, simmer until the mixture thickens.

Servings

8

Comments and Notes

I place the sauce in a crockpot along with Hawaiian meatballsfor a Luau inspired appetizer. The sauce is also good withshrimp, vegetables, or anything else you like.



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Jerk SeasoningBy Brian LaGory

Ingredients

1 teaspoon dried ground habanero chile or substitute other hotpowder such as cayenne2 tablespoons onion powder2 teaspoons ground thyme2 teaspoons ground allspice (or 1 T whole)1 teaspoon coarsely ground black pepper teaspoon ground nutmeg teaspoon ground cinnamon teaspoon garlic powder1/4 teaspoon ground cloves

Directions

Combine all the ingredients and mix well (if using whole spicesgrind well).Store the extra seasoning in a glass jar.

Servings

20

Comments and Notes



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Montreal Steak SeasoningBy Brian LaGory

Ingredients

2 tablespoons paprika2 tablespoons crushed black pepper2 tablespoons kosher salt1 tablespoon granulated garlic1 tablespoon granulated onion1 tablespoon crushed coriander1 tablespoon dill1 tablespoon crushed red pepper flakes

Directions

If starting with whole peppercorns and coriander (increase themeasurement by 1/2 to 1 time), place in a mortar and pestle orspice grinder, and grind until coarsely chopped or crushed.Combine and mix all ingredients well.

Servings

20

Comments and Notes



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PestoBy Lee LaGory

Ingredients

1/2 cup olive oil3 cloves garlic1/4 tsp. salt2 cups firmly packed fresh basil leaves2 Tbsp. pine nuts (or walnuts)2/3 cups freshly grated Parmesan cheese

Directions

Place olive oil, garlic and salt in food processor with blade.

Puree until smooth. Add basil and nuts and blend until smooth.Transfer to bowl. Fold in Parmesan.May be stored in refrigerator with a layer of olive oil on top forseveral weeks.May be frozen in ice cube trays. Transfer frozen cubes to plasticbags and freeze to use in soups, etc.

Servings

Comments and Notes

Use on pasta, vegetables, chicken etc. Use to season soups.Split a loaf of Italian bread, spread with pesto, top with slicedtomatoes (season with salt and pepper) then top with a layer ofMozzarella or Provolone cheese and broil until cheese bubbles.



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Raisin SauceBy Craig LaGory

Ingredients

2 T butter2 T flour1 1/2 C cider or fruit juice1/2 C raisins1 tsp grated lemon zest

Directions

Melt butter in a saucepan, add flour and cook for a minute ortwo. Add the juice and raisins, bring to a boil, reduce heat and

simmer for ten minutes stirring constantly until thickened. Addthe lemon zest.

Servings

6

Comments and Notes

Serve over boiled Salt Pork for Uncle Zeke's Sweet and SaltyPig.



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RaitaBy Brian LaGory

Ingredients

1 3/4 C plain yogurt1 medium cucumber (peeled and grated or finely minced)1/2 tsp salt1/2 tsp ground cumin

Directions

Stir all ingredients together. Chill before serving.

Servings

6

Comments and Notes



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Roasted GarlicBy Brian LaGory

Ingredients

2 head Garlic2 T. Olive Oil or non stick spraySalt

Directions

Remove excess papery skin from heads of Garlic. Cut off top ofeach head of garlic. Drizzle with Olive Oil (or spray with no stickspray and sprinkle with salt. Bake at 375 for 40 minutes.

Servings

?

Comments and Notes

I do this in the toaster oven.



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TabilBy Brian LaGory

Ingredients

2 T coriander seeds1 small dried red chile2 T carraway seeds1 tsp fennel seeds1 tsp cumin seeds1/2 tsp black peppercorns1 tsp garlic powder

Directions

Combine all the ingredients except the garlic in a skillet overmedium heat. Toast, shaking, until the mixture becomesfragrant. Add the garlic powder and grind in a spice or coffegrinder until powdery.

Servings

20

Comments and Notes

This North African spice mix is an essential ingredient inHarissa, it can also be used as a rub for meat.



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Tahini SauceBy Brian LaGory

Ingredients

1/2 C tahini, with a bit of its oil1/2 C water or yogurtJuice of 1 lemon (3 T)1/2 tsp garlic (minced)1/2 tsp ground cumin (optional)salt and pepper to taste

Directions

Put all ingredients into a bowl or blender, and whisk or blend

until smooth.

Servings

4

Comments and Notes

May be thinned with more lemon juice, oil, or yogurt ( or anycombination of these) for a delicious salad dressing.



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Tomato RelishBy Melody LaGory

Ingredients

1 gal. peeled tomatoes, chopped3 large onions, chopped4 hot peppers, chopped (more or less to taste)1/4 c. salt4 c. sugar1 c. vinegar1 1/2 T. pickling spice

Directions

Pour salt over tomatoes, onions, and peppers. Let sit overnight,drain. Put pickling spice in tied cloth or tea ball. Simmer tomatomixture, sugar, vinegar, and spices until thick (5 or 6 hours).Place in hot sterilized jars and seal. Great on hamburgers andhotdogs. My Granny, Ruth "Stonie" Merchant's recipe.

Servings

100

Comments and Notes

This may be called chili sauce outside of the southeast.



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Tzatziki SauceBy Brian LaGory

Ingredients

16 ounces plain yogurt1 medium cucumber, peeled, seeded, and finely choppedPinch kosher salt4 cloves garlic, finely minced1 T olive oil2 tsp red wine vinegar5 to 6 mint leaves, finely minced

Directions

Place the yogurt in a tea towel, gather up the edges, suspendover a bowl, and drain for 2 hours in the refrigerator.Place the chopped cucumber in a tea towel and squeeze toremove the liquid; discard liquid. In a medium mixing bowl,combine the drained yogurt, cucumber, salt, garlic, olive oil,vinegar, and mint. Serve as a sauce for gyros. Store in therefrigerator in an airtight container for up to a week.

Servings

8

Comments and Notes



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"He ate the whole Macaroni!"By Lee LaGory

Ingredients

8 oz. macaroni, cooked1 and 1/2 cups hot milk1/4 cup soft butter or margarine1/4 cup flour1/4 cup chopped onion, green onion, or chives1/8 tsp. pepper1 tsp. salt2 cups diced Cheddar cheese

Topping:1 cup fresh bread crumbs2 Tbsp. melted butter or margarine

Directions

Put all ingredients (except macaroni and topping ingredients)into blender container. Cover and blend until smooth, stoppingto scrape sides of blender container if necessary. Mix withmacaroni. Pour into 2 quart baking dish. Bake at 350 degreesfor 15 minutes. Mix bread crumbs and butter and sprinkle over

top. Bake 15 minutes longer until bubbly and crumbs are lightlybrowned.

Servings

4-6

Comments and Notes



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Copper PenniesBy Melody LaGory

Ingredients

2 lbs carrots1 bell pepper (sliced)1 onion (sliced into rings)1/2 C oil3/4 C vinegar1 can tomato soup1 tsp dry mustard1 C sugar

Directions

Peel and slice the carrots into 1/4 inch thick slices, Cook insalted water until just tender. Drain the carrots. Layer carrots,peppers, and onions. Mix remaining ingredients together andheat through. Pour heated mixture over the carrots andrefrigerate over night.

Servings

8

Comments and Notes



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Creamy Macaroni and CheeseBy Brian LaGory

Ingredients

2 cups uncooked elbow macaroni4 tablespoons (1/2 stuck) butter, cut into pieces2 1/2 cups grated sharp Cheddar cheese3 eggs, beaten1/2 cup sour cream1 (10 3/4-ounce) can condensed Cheddar cheese soup1/2 teaspoon salt1 cup whole milk1/2 teaspoon dry mustard1/2 teaspoon black pepper

Directions

Boil the macaroni in a 2 quart saucepan in plenty of water untiltender, about 7 minutes. Drain. In a medium saucepan, mixbutter and cheese. Stir until the cheese melts. In a slow cooker,combine cheese/butter mixture and add the eggs, sour cream,soup, salt, milk, mustard and pepper and stir well. Then adddrained macaroni and stir again. Set the slow cooker on lowsetting and cook for 3 hours, stirring occasionally.

Servings

12

Comments and Notes



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GoettaBy Brian LaGory

Ingredients

1 lb. Ground Beef1 lb. Sausage or Ground Pork1 Onion (finely chopped)2 c. Steel Cut Oats2 tsp. Salt2 Bay Leaves1/2 tsp. Sage8 c. Water1/4 tsp. Cayenne Pepper (or to taste)

DirectionsThe steel cut oats are very important as rolled oats won't givethe same texture. Place Ground Meat into water breaking it upwith a fork while bringing it to a boil. Add the remainingingredients. Cook for one hour over medium heat stirringfrequently, the mixture should become thick. Pour the goettainto greased loaf pans. Cool. Slice and fry in a little oil untilbrown and crisp (slices may be dipped in flour to aid incrisping). To make Scrapple substitute the pinhead oats with

cornmeal, and reduce the cooking time to 30-45 minutes whilestirring continuously over low heat.

Servings

20

Comments and Notes

Better than the store bought, you can make it as spicy or mildas you want.



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Green Bean CasseroleBy Melody LaGory

Ingredients

1 can (10 3/4 oz) cream of mushroom soup2 cans (14 1/2 oz) no salt added french cut green beans3/4 C milk1 1/3 C French fried onions

Directions

Drain green beans. Mix beans, soup, milk, and 2/3 cup frenchfried onions in a casserole dish. Bake at 350 degrees for 45minutes. Cover with remaining onions and bake another 5

minutes.

Servings

6

Comments and Notes

If Elise will be eating the casserole add up to 6 jars chickenbaby food (she won't even notice, and she needs the protein).



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Indian Green BeansBy Mark LaGory

Ingredients

1 1/2 pounds fresh green beans1 medium-sized onion, peeled and coarsely chopped3 cloves garlic, peeled and coarsely choppedA piece of fresh ginger, about 1 inch square, coarsely chopped1 medium-sized tomato, coarsely chopped1/2 teaspoon ground turmeric10 tablespoons vegetable oil2 teaspoons ground coriander1 teaspoon ground cumin1/2 teaspoon whole cumin seeds1/2 teaspoon whole black mustard seedsOptional - 1 or 2 whole dried red peppers OR 1/2 hot fresh

green chili sliced in half OR 1/4 teaspoon cayenne pepper1 teaspoon salt (or to taste)2 teaspoons lemon juice (or to taste)

Directions

Wash the beans. Trim the ends. Slice the beans into roundsabout 1/8" - 1/4" thick.

Put the onion, garlic, ginger, tomato and turmeric in a blenderand blend into a smooth paste.

Put 6 tablespoons of the vegetable oil in an 8-inch skillet orheavy-bottomed pan, and heat it on medium. Pour in mixturefrom blender and fry for about 5 minutes, stirring all the time,adding a teaspoon of warm water if and when it starts to stickto the bottom. Now put in the coriander and cumin and continuefrying another 5 minutes, again adding a teaspoon of warm

water if necessary to prevent sticking.

In a 10-inch skillet, heat the remaining tablespoons of oil over amedium flame. When very hot, put in the whole cumin andmustard seeds. After 10 seconds, add the whole red peppers ifyou are using them. Stir once, and as the peppers darken andthe mustard seeds begin to pop, put in the sliced green beansand the sliced green chili if you are using it. Now scrape up allthe mixture from the first skillet and add it to the beans. Fry thebeans on medium flame for 5 minutes, stirring all the time. Turn

heat to low, add the salt and lemon juice, and let the beanscook covered, stirring now and then, until they are tender(about 35 minutes). If you are using cayenne pepper, stir in 5minutes before the end of cooking time. If the beans stick to theskillet, add 1 tablespoon of water, stir and keep cooking.

Servings



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6

Comments and Notes



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I talian Green BeansBy Lee LaGory

Ingredients

3/4 lb. fresh green beans, as near same size as possible, endstrimmedWater-Salt1 Tbsp. vegetable oil1 medium-size onion, cut into 1/4" rings3 large cloves garlic, peeled1 tsp. granulated sugar1/2 tsp. dried basil leaves2 Tbsp. grated Parmesan cheese

DirectionsCut beans in half if over 4" long. In a large, heavy skillet ordutch oven bring 1" of water to a boil over high heat. Add 2tsps. of salt and the beans; cover and cook about 5 minutes,until tender but still slightly firm. Drain and rinse with coolwater. Dry skillet and heat over high heat. Add the oil; whenhot, add onion and whole garlic cloves. Reduce heat tomoderately high and cook 4 to 5 minutes, stirring constantly,until onion is browned. Add beans and cook 1 minute, stirring

constantly. Stir in 2 Tbsp. water, the sugar, basil and 1 tsp. ofsalt. Cook 1 to 2 minutes longer, stirring constantly. Discardgarlic and sprinkle beans with cheese.

Servings

4

Comments and Notes

May be served hot or at room temperature. I don't reallydiscard the garlic cloves! Amount of salt may be reduced.



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Orzo Risotto (" I Can't Believe I t's Not Maggots")By Lee LaGory (title by Craig)

Ingredients

2 Tbsp. butter or olive oil1 small onion, minced3 cups vegetable (or chicken) stock (more if needed)1 & 1/2 cups orzosalt and freshly ground black pepper to taste1 cup freshly grated parmesan cheese1/2 cup minced fresh parsley

Directions

Place the butter in a 3 or 4 qt. saucepan and turn the heat tomedium; when the foam subsides, add the onion and cook,stirring, until it becomes translucent. Meanwhile, heat the stockin a separate pan. Add the orzo to the onion and stir once ortwice; season with salt and pepper and add the stock, all atonce. Cover and reduce heat to medium low. Cook, stirringevery few minutes to prevent sticking, until the liquid isabsorbed and the pasta is tender, about 15 minutes. Taste andadjust seasoning if necessary. If the pasta is underdone, add1/2 cup more stock or hot water and cook another 5 min. or so,

until it is absorbed and the pasta is done. Stir in half of theparmesan and parsley. Garnish with remaining parsley andserve, passing remaining cheese at the table.

Servings

4-6

Comments and Notes

To make "I can't believe it's not maggots in a garden", saute(separately) a mixture of vegetables (slivered carrots, finelysliced onion,minced garlic, peas etc.-abt. 2 c. total) in olive oil.Top risotto with mixture before serving.



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Pasta with Sun-Dried Tomato Pesto and FetaBy Mark LaGory

Ingredients

3/4 cup oil-packed sun-dried tomato halves, drained1/4 cup loosely packed basil leaves2 tablespoons slivered almonds2 tablespoons shredded fresh Parmesan cheese1 tablespoon minced garlic1/2 teaspoon salt1/4 teaspoon black pepper1/2 cup (2 ounces) crumbled feta cheese8 ounces bow tie pasta

DirectionsCook pasta according to the package directions. Drain through asieve over a bowl, reserving 1 cup cooking liquid. Return pastato pan.

While pasta cooks, place tomatoes and next 6 ingredients(through black pepper) in a food processor; process until finelychopped.

Combine tomato mixture and the reserved 1 cup cooking liquid,stirring with a whisk. Add to pasta; toss well to coat. Sprinklewith feta.

Servings

4

Comments and Notes



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Spicy Indian Green Beans (Masaledar sem)By Mark LaGory

Ingredients

1 lbs fresh green beans1 inch piece of fresh ginger10 cloves garlic1 cups water5 T vegetable oil2 tsp whole cumin1 whole dried hot red chili, lightly crushed in mortar2 tsp ground coriander seeds2 medium peeled tomatoes, finely chopped1 tsp salt3 T lemon juice1 tsp ground roasted cumin seeds

Ground black pepper

Directions

Cut green beans crosswise in inch pieces. Put ginger andgarlic into food processor or blender. Add cup of the waterand blend until fairly smooth.

Heat oil in wide, heavy saucepan over medium heat. When hot,put in whole cumin seeds. 5 seconds later, put in the chili. Assoon as it darkens, put in the garlic-ginger paste. Stir and cookfor a minute. Put in coriander. Stir a few times. Put in choppedtomatoes. Stir and cook for 2 minutes, mashing up thetomatoes with a slotted spoon as you stir. Put in the beans, salt,and remaining water. Cover, turn heat to low and cook for 8-10minutes or until the beans are tender. Add lemon juice, roastedcumin, and a generous amount of ground black pepper. Turnheat up and boil away all of the liquid, stirring the beans gently.

Servings

6

Comments and Notes



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Autumn SoupBy Brian LaGory

Ingredients

1 lb. Ground Beef1 1/2 c. Chopped Onions1 1/2 c. Chopped Carrots (optional1 1/2 c. Cubed Potatoes1 1/2 c. Diced Celery1 28 oz. can Tomatoes (with their juice)4 c. Water2 tsp. Salt1 Bay Leaf1/4 tsp. Basil1/4 tsp. Black Pepper

Directions

In large saucepan, cook and stir meat until brown. Drain fat off.Cook and stir onions with meat until onions are tender, about 5minutes. Stir in remaining ingredients and heat to a boil.Reduce heat and cover, simmering for 30 minutes or untilvegetables are tender.

Servings

8

Comments and Notes

Mom (Mary Sue) makes this without the carrots. I really likethem, so I've listed them as optional. I suppose you could makea vegetarian version omitting the meat, or substituting it withsome beans, TVP, or some of that other hippy stuff.



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Birmingham ChiliBy Brian LaGory

Ingredients

3 lbs ground beef1 large onion (chopped)3 cloves garlic (minced)3 T Cajun Crawdaddy's chili powder1/2 - 1 tsp ground cumin1 can (28 oz) diced, whole or crushed tomatoes3 cans (15.5 oz) chili beans, or your choice of other beanssalt and pepper to taste

Directions

Brown the ground beef and drain (or leave it if you like greasychili). Add the onion and garlic and cook for about 5 minutes.Add the chili powder and cumin and cook for another minute ortwo. Add the tomatoes and simmer for about an hour until thetomatoes begin to break down. Add the beans and simmeranother 20 to 30 minutes.

Serve garnished with Fritos, chopped onion, grated cheese, sourcream, and Cajun Crawdaddy's hot sauce as desired.

Servings

16

Comments and Notes

I often put the onions, garlic, and either a fresh or soaked drychili pepper in a food processor and pulse until finely chopped.You can substitute the beef with ground turkey for a turkeychili. If using the Fritos I don't add any additional salt.



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Black Bean SoupBy Lee LaGory

Ingredients

1 pound dried black beans8 cups water3 to 4 tsps. salt3 cloves garlic, minced2 tsp. red wine vinegar2 tsp. ground cumin1 and 1/2 tsp. oregano1 Tbsp. olive oil1 large onion, chopped1 small to medium green pepper, dicedtomato paste

Directions

Soak beans in water overnight or boil for 2 min. then let sit forat least 1 hour.Simmer beans for 1 and 1/2 to 2 hours. Add salt.Mix garlic with vinegar, cumin and oregano. Set aside.Saute onion and green pepper in oil; add garlic mixture and addto soup. Simmer an additional hour. Add 2 Tbsp. tomato paste

(or more to taste). Puree about one half to three fourths of thesoup in a blender. Return to pot.Serve with cheese, sour cream, and hot sauce. May be servedover rice.

Servings

6-8

Comments and Notes



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Fort Morgan GumboBy Brian LaGory

Ingredients

1 Large Bell Pepper (chopped)2 Ribs Celery (chopped)2 Medium Onions (chopped)2 Large Cans Tomatoes20 Pods of okra sliced (I use a 1 lb bag of sliced frozen Okra)1 Cup water or shrimp stock (see comments)2 C Flour1 C Bacon Fat (or vegetable oil)1/2 tsp Cayenne Pepper2 tsp SaltHot Pepper Sauce to taste2 tsp File Powder (optional)

3 Lbs Raw Shrimp ( or substitute 1 lb of Shrimp with Scallops orOysters)1 Lb Fish Fillets (cut into 1 inch cubes)

Directions

Combine first 7 ingredients in a large soup pot and cook untilvegetables are tender. Meanwhile brown the flour in the fat oroil. Cook until very brown and thick s

lagory family cookbook

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