Mudflats Recipe Collection

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[TiredMom]

I believe this is where all the pie insanity started, which led up to this recipe collection!  I posted this recipe for Asiangirl, and the rest is history!

Sweet Potato Pecan Pie:

1 unbaked pie crust
2 cups mashed sweet potato (I nuke fresh ones, peel and run through food processor)
small can evaporated milk
2 beaten eggs
1/2 cup white sugar
1/3 cup light brown sugar
1/2 tsp salt
1-2 Tbsp black strap molasses
mix the above well, we like it spicy, so I usually use some grated fresh ginger (about 1/2 tsp) also use a dash of nutmeg, cinnamon, allspice and cloves (about 1/4 tsp each) it tastes good without all the spices too, so it’s up to you.
stir in 1/2 cup finely chopped pecans (slicing is easier if they are chopped very fine)
fill into unbaked pie shell, gently place 5 pecan halves in center to form a star and more halves around the edges (you can skip this, but it makes a prettier pie if included)
bake in preheated 350 degree oven for about an hour (toothpick in the middle test)

[TiredMom]

This is the most popular cheeseball I have ever made! 

CHIPPED BEEF CHEESE BALL

2 - 8 oz packages cream cheese (room temp)
1 Tsp Worcester sauce
1 cup grated white cheddar cheese
1 tsp garlic powder
1 tsp black pepper
about 2 Tsp grated onion
1 large jar dried chipped beef (chop up into small confetti pieces, set about 2/3 of it aside)

mix all ingredients together, shape into a ball and roll the ball in the remaining chipped beef confetti
refrigerate for a couple hours before serving. As this is very salty, I usually serve it with melba toast rounds instead of salted crackers.

[Bec in Illinois]

I just made SMR's Double Musky Oil & Vinegar Dressing and then used it in a pasta salad. Can't wait to eat it tomorrow! YUM

Here is a NEW recipe I just dreamed up in honor of Obama's successful campaign:
Pigs In a Blanket - With Lipstick

One package of cocktail wieners or smoked sausages
One package of refrigerated crescent roll dough
One small jar of pimento

Preheat oven according to directions on crescent roll package.
Unroll but leave intact 2 triangles of crescent rolls.
Pinch seam together and cut lengthwise into 5 strips and then cross-wise to make 10 strips.
Roll each strip around one sausage and place in baking pan that has been sprayed with non-stick cooking oil.
Take one or two slices of pimento and create the lips at one top/end of the "pig"
Sprinkle each pig with parmesan and garlic salt. (optional)
Bake according to crescent roll package directions.

For further fun, you could make a slice in the "pig" along the lip line, and insert a small slice of black olive, to represent a hockey puck.

Serve at your inauguration party.

[Julia O]

From the kitchen of Julia O

This is such a favorite and very easy.  I usually make it 10-12 times between Nov. 1 and New Year's.  My boys beg for it.

Brie in Puff Pastry

1 wheel of baby brie cheese, rind removed with a paring knife
1 sheet of Pepperidge Farm™ puff pastry, thawed (I find it in the freezer section easily at most supermarkets)
2 Tablespoons of butter (real butter is best for good result)
¼ Cup of brown sugar
½ Cup of chopped pecans - not too fine
Plain Water Crackers or loaf of French cocktail bread

Preheat oven to 400°.  With a rolling pin, roll out puff pastry sheet on lightly floured surface.  Place wheel of brie in center of pastry sheet.
Cut butter into pieces and place on top of brie.  Add brown sugar and pecans.  Fold up the four corners of the pastry sheet and with fingers moistened with water, seal edges.  Flip over into baking dish prepared with non-stick spray.  Bake for 25 minutes or until pastry is lightly browned.  Serve right away with crackers or bread.

[Bec in Illinois]

I'm posting this for Trini! But it is his/her recipe.

Dried Beef (how to cure)

For 100# of beef (or maybe moose or deer )
4 Quarts pickling salt
2 oz salt peter
4 oz baking soda
1 quart dark molasses
2 1/2 gallons of water

Put salt and molasses in water and bring to a boil. Add salt peter. When salt is dissolved, add soda gradually. Skim off top. Put beef in crock and pour the brine over beef while hot. Let stand for 5 days. Take out beef and hang to dry in cool well ventilated place. It’s really good stuff! I remember as a kid sneaking strips off of the curing beef. It’s like beef jerky, only better.

Breaking it down for 15-20 lbs:
1 1/4 cups pickling salt
1 tsp salt peter
2 1/2 tsp soda
2/3 cup molasses
1 1/2 quarts water

Same instructions as above.

[trish]

This one's good for breakfast, "brunch" or if you just
happen to like breakfast for dinner 

CROCKPOT BREAKFAST

32 oz bag of frozen hash browns (I prefer the Potatoes O'Brien)
browned crumbled sausage
cubed ham
chopped onions and peppers
sliced mushrooms
2 cups shredded cheddar (I use WalMart's Fiesta Cheese)
12 eggs
1 cup milk, cream or half&half
salt and pepper to taste

Layer the potatoes, then meats, veggies and cheese.
Repeat layers till it's all in the pot.

Beat eggs, milk, salt & pepper.
Pour over layers in the crockpot.

Cook overnite on low.


~~~~~~~~
Sometimes, I use bacon or turkey in it....it's good with
whatever meats you prefer or have on hand.
I freeze leftovers in ziploc sandwich size freezer bags to
have it anytime I want. Leftovers microwave well.

trish in SW FL

[Bec in Illinois]

My parents' favorite ice cream --- Moose Tracks®. So in honor of Mudflats, how about:

Brian & Brenda's Moose Tracks® Ice Cream Pie

1 Oreo Cookie Pie Shell
1 half-gallon of Moose Tracks® Ice Cream, softened
1 jar fudge sauce

Pie crust:
1 1/2  cups  Oreo cookie crumbs, finely crushed
3  tbsp.  butter, melted

Directions:
To make the crust, generously butter a 9-inch glass pie plate. In a large bowl, stir together the cookie crumbs and the melted butter. Using your fingertips, firmly and evenly press the mixture into the bottom and sides of the pie plate.

Fill pie crust with softened ice cream
Cover with fudge sauce
Freeze and then serve.

Need to find where you can buy Moose Tracks®?  Here is the Website with a store locator:  http://www.moosetracks.com/flavors/detail/12

UPDATE on the pie 11-20-08--- I made this for my mother's birthday last night and it was delish. I ended up just heating the jar of fudge sauce in the microwave a bit and spooning some over each slice before serving. This was much easier than putting the sauce on top and trying to freeze it.

[ira2]

Ira2's
Orso Ai Ferri

Preheat oven to 350°.

Ingredients:
4 lbs bear leg
salt and pepper
thyme
all-purpose flour
3 strips bacon

Preparation:
Be sure that the roast is well cleaned, and that all the bear fat is trimmed off. Generously sprinkle the meat with salt, pepper and thyme, and dust with flour. Place on a rack in the roasting pan and lay the strips of bacon across the meat. Cook in the oven for 2 1/2 to 3 hours.
Serve with wide egg noodles and an Italian salad.
Note: Bear meat, like pork, should be thoroughly cooked.

And don't forget - if you're lucky enough to get your hands on a bear, the fat makes fantastic lard.

[ira2]

Ira2's
Cajun Duck

Ingredients:
4-6 duck breasts,
skinned and deboned
1 tsp chili powder
1 tsp paprika
1/2 tsp cumin
1 tsp cinnamon
1 tsp garlic powder
1 tsp salt
1 tsp sugar

Plum Sauce:
6 purple plums, pureed
1 tbsp ginger
1 tsp garlic salt
1 tsp sesame oil

Preparation:
Butterfly the duck breasts and pound flat. Wet the duck breasts with water, then cover both sides with the spices. Broil for 2 minutes, turn and broil for another 2 minutes. Combine sauce ingredients and bring to a boil. Place breasts in a skillet, add plum sauce and simmer for 20 minutes.

Note: wild duck is healthier and tastier meat than domestic duck, but either is tastier than chicken 

[ira2]

ira2's
Rabbit Cacciatore

Ingredients:
2 rabbits, cut into
  serving size pieces
3 tbsp olive oil
1 onion, sliced thin
1 green pepper, sliced thin
3 cloves garlic, crushed
1 15oz. can stewed tomatoes
1 8oz. can tomato sauce
1/2 cup Chianti wine
1 tsp salt and pepper
1 bay leaf
1/2 tsp thyme
dash of cayenne

Preparation:
Brown rabbit meat in hot oil. Remove from pan and set aside. Brown the onion, green pepper and garlic. Combine all ingredients and simmer for 1 hour or until meat is tender.

Note: squirrel can be substituted for the rabbit, as the meats are very much alike.

[ira2]

Ira2's
Hawaiian-Style Fish Fillets

Ingredients:
1 lb fish fillets
4 tbsp butter
1/4 tsp salt, dash of pepper
1 small papaya, seeded,
   peeled and sliced
1 kiwi, peeled and sliced
1/4 cup sliced almonds
1/4 tsp ground ginger
1 tbsp lemon juice

Preparation:
Melt the butter in a skillet, add salt and pepper, then the fish fillets. Cook 6-10 minutes or until the fish is tender. Remove fish to a platter, keep warm.
Add remaining butter, sliced papaya and kiwi. Stir gently until heated. With a slotted spoon, remove fruit and arrange around fish fillets. For the sauce, stir almonds and ginger into liquid remaining in skillet, stirring constantly until almonds are browned. Stir in lemon juice.
Pour heated sauce over fish and fruit.

Note: you can use anything from bluegill and pike to store-bought fish for this recipe. Caught or bought, it's delish!

[ira2]

Ira2's
Green-and-Gold Sunflower Salad

Ingredients:
3 tbsps sunflower oil
1 tbsp lemon juice
salt and pepper
2 large, ripe (but firm) avocados
8 ripe apricots
1/3 cup plain yogurt
2 tsps honey
grated rind of 1 lemon
2 tsps minced parsley
1 small lettuce (green leaf),
  washed and separated into leaves
4 tbsps roasted sunflower seeds

Preparation:
Put the oil and lemon juice into a small bowl with the salt and pepper. Mix together well.
Cut the avocados in half and pit them. Peel them, cut into slices, and mix these into the oil-and-lemon-juice dressing very carefully, taking care not to break them.
Cut the apricots in half and pit them. If they are large, cut them in half again. Add them to the avocados in the dressing.
In another bowl, mix together the yogurt, honey, lemon rind and parsley.
Put the lettuce leaves onto individual salad plates and arrange the avocados and apricots on top in a sunflower design.
Spoon a little of the yogurt mixture over the salad, and sprinkle with sunflower seeds. Pour any remaining yogurt dressing into a small pitcher and serve separately.

Enjoy 

[Icy]

PLEASE READ BEFORE POSTING A RECIPE!

We're hoping to collect recipes from Mudflats Blog & Forums members, with the idea that we'll eventually turn this into a PDF file that's downloadable for members. 

We have to be very careful not to overstep copyright laws, since AKM is the person who would be held responsible.

Remember this before you post a recipe:

* Please do not post recipes from other websites or directly copied from copyrighted, printed material (i.e. magazines, cook books, etc.)  Post only your own recipes.

* You may only post copyrighted material if you have the written permission of the owner. Be careful using trademarked names, particularly for copycat recipes (a recipe you may have gotten from product packaging, for example, that you made some changes to). Many companies employ teams of lawyers that do nothing but search the web and threaten people with law suits.

From the site copyright.gov:

Mere listings of ingredients as in recipes, formulas, compounds, or prescriptions are not subject to copyright protection. However, when a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a combination of recipes, as in a cookbook, there may be a basis for copyright protection.

[ira2]

Ira2's
Baked Egg and Ink Caps

Serves two to four.

Preheat oven to 400°.

Ingredients:
6 ink caps
4 eggs
1 clove garlic
pepper and salt
butter

The ink caps reduce a lot on cooking, so a dish where you add them as a flavoring to eggs or something else is ideal.

Preparation:
Shaggy ink caps have a very delicate flavor that benefits from a touch of garlic. Clean and chop the ink caps, discarding the stems, and fry for two minutes in butter. Butter four individual small ovenproof bowls, add an egg to each and then top with the half-cooked mushrooms. Flavor with pepper and salt and a tiny squeeze of fresh garlic on each. Bake at 400°F until eggs are set.

Note: know your mushrooms well before eating what you find in the wilds!

[womanwithsardinecan]

On the subject of holiday side dishes, I used to HATE brussels sprouts. My husband loves them though, so I was on a quest for acceptable recipes. I finally found a holiday recipe that had cream and pine nuts. It was great and broke my ban on brussels sprouts. I still use it during the holidays, but it is fattening, with all that cream. So then I discovered my everyday brussels sprouts recipe. Very simple, and quite yummy. Best with really small fresh brussels sprouts (I live in organic farm country).

Wash and trim your brussels sprouts and put in medium bowl. Pour over a bit of extra virgin olive oil and toss until lightly coated. Sprinkle generously with salt and pepper and toss again. Spread on baking sheet and roast in 400 degree oven until smaller ones are browned and they are just tender. Doesn't take long. I usually end up eating half of them right off the baking sheet before I get them in a serving bowl.

[Palmdale, CA aka Gini]

Got this one at work via email from my BFF's hubby.  Picture me sitting at my desk with the drool running off my chin...  Yes, it's really that good!

Que Chili Mas Bueno, Sin Frijoles

2 T. olive oil
2 # sirloin steak, trimmed and cut in 1” cubes
1 # lean ground beef
12 oz. Chorizo, casings removed and cut in ½” chunks
1 large yellow onion, finely chopped

¼ c. chili powder (I use mild New Mexican red chile, and Mojave brand is pretty readily available in grocery stores in CA, but regulat chili powder works, too.  Use at least 1/4 c.  This recipe truly isn't hot -- just really flavorful.)
1 T. garlic salt
2 t. ground cumin
1 t. dried basil
2 cans (14 ½ oz. each) whole tomatoes, broken up but not drained
2 cans (14 ½ oz. each) beef broth
1 c. chopped fresh cilantro
1 cinnamon stick
3 bay leaves
2 green jalapenos, seeded and cut in strips (I usually use 3 fresh jalapenos but I also take the ribs out.)
1 T. yellow cornmeal

Heat oil in deep heavy pot over medium heat.  Brown steak in batches, remove with slotted spoon.  Add ground beef, chorizo, onion and brown.  Return steak to pot.

Add remaining ingredients.  Bring to boil, reduce heat and simmer uncovered for 2 hours or more.  Stir occasionally, breaking up tomatoes.  Remove cinnamon stick and bay leaves.  Add salt & pepper to taste.

Serve in broad bowls (pasta or soup bowls work great) over an ice cream scoop sized mound of cooked white rice.  Garnish with grated cheddar cheese and sour cream, adding chopped green onions or chopped cilantro if desired.

Makes about 8 servings (Experience says it serves 6 people with a salad and warmed tortillas.)

Serve with beer, or with an off-dry Gewurtztraminer if you're a wine lover. 

[Jamie]

This is a Fabulous Sweet Potato Pie recipe given to a friend of mine when I lived in Philly or New York, can't remember. Simple and sweet.

SWEET POTATO PIE

1 uncooked Sweet Pastry Pie crust (see my recipe above in the forum)
2 pounds sweet potatoes
1 cup sugar, or more or less to taste
1 egg (use 3 eggs if doubling the recipe)
1 Tbs vanilla extract
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp graound ginger
1 stick butter

Preheat the oven to 400°F.

Boil or bake the sweet potatoes until very soft. Cool only enough to handle easily. Peel and mash.

Add all the remaining ingredients and blend well (don't use an electric mixer; do this by hand).

Line a 9- or 10-inch pie dish with the pastry. Spread in the sweet potato filling.

Bake in the preheated oven for 1 hour or until center is set.

Let cool. Serve with unsweetened or slightly sweetened whipped cream or vanilla ice cream.

[Jamie]

@ira2 :

Man your recipes look fantastic and I am going to try them - especially the rabbit. Love it - in fact I'm going to add a recipe for Rabbit and Yellow Peppers given to me by an Italian Mama in Italy when I worked there.

But just a note to everybody - some of us live overseas and can't get our hands on all that American boxed, canned or premade stuff, so the more "from scratch" recipes the better that everyone can enjoy them. THANKS and Love you all.

Jamie

[Rubo]

Ohmygosh, that rabbit recipe looks wonderful!

So is this one for turkey.

I found this recipe in a magazine a couple years ago, made it once and there was no going back. It is, without question, the best turkey recipe I've found yet! You will be hugely surprised by the melding of flavors and no, you absolutely do not lose that wonderful turkey taste!

I stuff mine with wild rice, pearl onions and almonds and make traditional stuffing on the side. The sage in the stuffing seems to stand alone otherwise.

Don't forget to salt the cavity of the turkey before you start to help hold the juices in.

Turkey Mercedes - Thanksgiving Cuban Style!

* 3 heads garlic, peeled
* 1 tablespoon black pepper
* 1 tablespoon ground cumin
* 1 tablespoon dried oregano
* 2 tablespoons salt (or to taste)
* 2 cups fresh lemon juice
* 1 cup dry white wine
* 1/2 (12 fluid ounce) can frozen orange juice concentrate, thawed
* 1 (16 pound) turkey

1. Crush the peeled garlic cloves, and place into a large bowl. Season with pepper, cumin, oregano, and salt. Pour in lemon juice, wine, and orange juice concentrate; whisk together until well mixed.
2. Using a sharp paring knife, pierce the turkey breast, thighs, and legs; creating holes for the marinade to penetrate. Pour the marinade over turkey, and into the holes. Finally, stuff garlic pieces into the holes. Cover the turkey well, and refrigerate overnight to marinate.
3. Preheat oven to 325 degrees F (165 degrees C).
4. Roast turkey in the preheated oven until the internal temperature of the thickest part of the thigh measures 180 degrees F (80 degrees C), about 5 hours. Baste the turkey every 30 to 45 minutes. Once the breast has browned, cover loosely with aluminum foil to prevent it from becoming burnt.

Last year I added some pineapple chunks and mango to the dressing.  Some liked it, some didn't.  I thought it was heavenly! 

My girlfriend gave me an electric roasting pan a few years back and it's wonderful for this recipe because you can take the insert with the turkey in it from the refrigerator to the stove. It also helps with the oven not being tied up all day with the turkey in it.

If you don't have one, I highly recommend them. They're efficient, affordable and have a myriad of uses. I make my homemade chili in it, too.

Now I'm going to try to wangle my hubby's family recipe for German Potato salad. He actually gets stopped in the store by folks here who've tried it at one fund raiser or another and want the recipe. To die for!

[SMR]

Okay, don't know the REAL name of this (perhaps Lock Pepper can help me out?).  If you've been to a Hawaiian Luau you might have had it, the yummiest pork that falls apart it's so tender and so good you want to eat it like candy...  Anyway, in our family, because we have so many living in Hawaii, we've been making this for about 25 years, and we call it:

Shredded Pork

3-4 lb pork butt (get this from your local butcher, you won't find it in most grocery stores)
6-8 ti leaves (these are optional, difficult to find, but if you can find them locally definately use them!)
1 banana leaf (try a store that carries ethnic food, will be in the cold section or freezer section)

Combine:
1 tblsp hawaiian salt (any coarse ground salt will work)
3 tblsp soy sauce
3/4 tsp minced garlic
3/4 tsp minced ginger
3 drops liquid smoke

1.  Slash pork butt, rub sauce mix over pork.

2.  Wash ti leaves, remove mid-ribs (easy to do with kitchen scissors).  Wash banana leaf.

3.  Line 9x9 pan with ti leaves, radiating from center & extending out of pan.  Place banana leaf on ti leaves.  Place pork on banana leaf, fold leaf over pork and secure with string.  Place a piece of foil over top of pan and crimp edges to seal.

4. Bake at 325 degF for approx 4 hours, until pork can be easily shredded with two forks.

Make up a huge batch of sticky white rice to serve with it!  Delicious & easy!