Cake:
1 C butter
2 C sugar
4 eggs
1½ C cake flour
1½ TSP baking powder
1 TSP salt
¼ C cocoa powder
2 TSP vanilla
3 C miniature marshmallows
1-2 C pecans (chopped)

Icing:
1 LB box confectioners xxx powdered sugar
¼ C cocoa
½ C heavy cream
¼ C melted butter
Dash salt

Temperature: 350

Cream the butter and sugar. Add the eggs 1 at a time. Mix all dry ingredients then add to the creamed mix on low speed. Add the vanilla. Fold in the pecans, then pour into a greased and floured 13x9x2″ pan. Bake for 40 minutes. Cover the hot cake with marshmallows. Cool for 10 minutes. Beat icing till smooth then pour over cake.

Cookie:
1 C butter
2 TBS solid Crisco
1 C sugar
3 eggs
½ TSP salt
½ TSP vanilla
Sesame seeds (toasted)
5 C flour
2½ TSP baking powder
¼ TSP cloves (ground)
1 TSP cinnamon

Syrup:
2 C sugar
1 C water

Temperature: 350

Cream the Crisco, butter and sugar together. Add eggs and beat well. Add salt and vanilla. Mix the dry ingredients, then add to the creamed mixture. Roll the dough into elongated balls, about 2″ long. Place on an ungreased cookie sheet and slightly flatten each with the palm of your hand. Bake till golden brown, about 12 minutes. Cool. Mix the syrup ingredients and boil until it forms a thread in lukewarm water. Pour cooled syrup over the cookies then sprinkle or roll them in the toasted sesame seeds.

3 egg yolks
1 C sugar
1 TSP vanilla
1½ C milk
1 TBS cornstarch
¼ C water
1½ OZ good bourbon whiskey

Temperature:

Beat yolks slightly. Add sugar, vanilla, milk, cornstarch and water. Cook on low heat till mixture simmers and becomes thickened, smooth and able to coat a spoon. Remove from heat and add whiskey. Excellent served with Bread Pudding, Pound Cake and Sponge Cake.

1 large onion (chopped)
8-12 cloves garlic (minced)
2 12 OZ can tomato paste
¼ C parsley
4 TBS sugar
1½ TSP salt (to start)
¼ TSP pepper
2 bay leaves
1/8 TSP oregano or italian seasoning
4 cubes beef boullion
2-3 LB beef or pork (cubes, ground, whole pieces, chops, etc.)
2-3 TBS olive oil

Temperature:

Sear meat in a 6 QT pot and set aside. If using ground beef, brown it with the vegatable saute. Saute the onions. Add garlic and a small amount water to soften. Add the tomato paste and sugar. Stir fry till sauce darkens slightly. Add the seasonings. Return the meat to the pot. Add about 2 QT water, just until the sauce is slightly thinner than the desired finished consistency. Cook on lowest stove setting for 1-2 hours until meat is fork-tender, stirring often. Add water as needed. Taste to correct salt. Use a dash of Kitchen Bouquet to darken if desired.

3 C flour
1 TSP baking soda
1 TSP salt
1 TBS cinnamon
2 C sugar
4 eggs (slightly beaten)
1¼ C vegatable oil
2 C strawberries fresh or frozen (mashed)
1½ C pecans or walnuts (chopped)

Temperature: 350

Mix the dry ingredients in a bowl. Mix the liquid ingredients together. Make an indented “well” in the center of the dry mixture then add the liquid mix to it. Stir just enough to moisten. Pour into greased bread pans. This makes enough cake batter for six 6x3x2″ pans or two 9x5x3″ pans. Bake for 40-60 minutes, depending on the size of the pans. Cool in the pans for 10 minutes. Turn out on cake racks to cool. Can be made in smaller sized disposable aluminum pans and frozen right in them. Great for food gifts. Tastes great hot!

This same recipe is suitable for apple bread. Substitute finely chopped apples and soak bulk pieces in lemon juice and water while waiting to place in the chopper, drain well and add the juice of ½ lemon to the apples while chopping. Add ¼ TSP baking soda and ¼ TSP nutmeg to a single recipe.

1 LB wide lasagna noodles (or elena piccola narrow style)
1 recipe Tomato Sauce / Gravy (with ground beef)
1 LB mozzarela cheese (shredded)
16 OZ ricotta (or half ricotta and half creamed cottage cheese)
~2 C parmesan cheese (freshly grated)

Temperature: 350

Boil noodles in salted water adding 1 TBS olive oil to prevent sticking. Leave the noodles in the water until ready to assemble the lasagna then drain. Use a 15x10x2″ baking pan – metal is better than glass. Place a layer of the meat sauce (cooked to a thick consistency) on the bottom of pan. Dot evenly with ricotta (or mix) and use a spoon or knife to “marble” it on the surface (prevents chunks of ricotta). Sprinkle with parmesan. Cover with mozzarella. Add a layer of noodles, being sure to overlap the edges. Repeat till there are 3 layers of sauce and cheeses, and 2 layers of noodles. Bake for 1-1½ hours till cheese is melted and bubbly. Cool for ½ hour before serving.

10 OZ zesty italian salad dressing
2 TBS garlic powder
2 TBS Pickapepper sauce
3 TBS Louisiana Hot Sauce (Tabasco)
4 TBS Tony Chachere’s seasoning
4 TBS Worcestershire

Temperature: 325

This stuff is too hot for anybody but Louisiana coon-asses! Suggest that ½ the recipe be mixed with a milder, commercially available injector marinade (or even 1/3). Inject it into the meaty parts of the turkey thigh, breast and leg. Let it stand in refrigerator for several hours or even overnight.

Cook in a deep outdoor cooker filled 2/3 with peanut oil. Use a meat thermometer to get the oil to 325°. Submerge the turkey in the oil and keep the temperature at a constant 300°. Cook for 3-5 minutes per LB, plus and additional 5 minutes.

2 C milk (scalded)
½ C Sugar
3 Eggs
1/8 TSP salt
1 TSP vanilla
Nutmeg (to sprinkle top)

Temperature: 425

Beat eggs slightly. Add sugar and salt then mix. Gradually add cooled, scalded milk. Strain into a 1 QT Pyrex dish or individual custard cups. Set dish(es) in a deep pan containing 2″ of boiling water. Bake for 20-25 minutes or until a knife blade inserted into the center comes out clean. If used, nutmeg should be sprinkled on surface just before baking. Makes 1 QT. Serve with brown sugar, caramel sauce, fruit or plain.

9″ pie shell (baked)
1 C sugar
3 egg yolks (use whites for meringue)
½ C flour
¼ C butter (½ stick)
2 C boiling water
½ C lemon juice
¼ TSP salt

Temperature: 350

Mix flour, salt and sugar. Stir in boiling water and cook until clear. In separate bowl, beat egg yolks with 2 TBS sugar then add it slowly to the hot mixture. Add the lemon juice and butter. Cook on low to med heat while stirring with a wire whisk until filling is thick enough to coat a spoon and holds it’s shape. Pour into the cooled pie crust. Cover the top with meringue and bake for 15 minutes, just till peaks are golden. Cool at room temperature for 5 hours before serving.

1 C butter or margarine (2 sticks)
2 C sugar
2 C cake flour
5 eggs
1 TSP vanilla
½ TSP salt
Juice of 1 lemon (~2 TBS)

Temperature: 325

Cream the butter and sugar. Add the eggs 1 at a time. Add the lemon juice and beat well. Add flour and mix just till blended. Pour into a 9″ or 10″ tube, bunt or loaf pans that have been greased and floured. Bake 1¼ hours then cool in pan.

Alternate: Sprinkle blanched and crushed almonds in the bottom of pan so that it makes a cake topping when it is cooled and inverted. Chopped pecans or walnuts can also be used.