Mudflats Recipe Collection

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[Bec in Illinois]

OK -- we see a need and we are filling it. Please post your recipes here for the Mudflats Recipe collection. We know you are from across the USA and around the world - so this ought to be fabulous.  Please put your name/screen name in the body of the post, so we can copy and paste them into a collection some day. Thanks

Please share a variety of recipes - it doesn't have to be just for the holidays - though those are greatly appreciated. By inauguration, we should have a wonderful selection of recipes to make for our inauguration celebrations!

Thanks to Nisperos for providing these recipe symbols (for your use to copy and paste without having to look up the HTML code)

Degrees sign: °
Fraction one-quarter: ¼
Fraction one-half: ½
Fraction three-quarters: ¾
Registered trade mark (for including brand-name ingredients): ® or ™

(I think those are the only fractions available in HTML)

PLEASE NOTE: To post a recipe, you do need to be a member of the forum and be signed in. Then just use the reply button (found at the top and bottom of the page) to bring up a comment box to create your post.

[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.

[Cassie Jeep Pike Palin]

Since others are bringing the pie and piecrust recipies. I'll provide the drinks that "go with"

CASSIE'S IRISH COFFEE

It's best if you use a glass Irish coffee mug. If you do, leave a silver spoon in it while pouring the coffee in to distribute the heat of the coffee when preparing. Otherwise, any mug will do!

1 small teaspoon (European sized) brown sugar
1 jigger Jamison's Irish whiskey
fill cup or glass with strong fresh brewed coffee
gently spoon freshly whipped cream on surface of coffee
sprinkle nutmeg on top of whipped cream

Enjoy!  


CASSIE'S JAMES BAILEY

1 jigger of Jamison'e Irish Whiskey
2 jiggers Bailey's Irish Cream
Ice

Sip slowly!

I'll be looking for my recipe for home made Bailey's Irish Cream for you.....

[Icy]

These are good for appetizers, or as an entree.  The recipe can be expanded....I once made them in a church kitchen for about 200 people.  Very easy and everyone thinks they're fried....but they're not! 

Icy's Crispy Crunchy Right Wingers with Apricot Ginger Dipping Sauce

1 package of chicken wings
Salt
Pepper
1 jar apricot preserves
fresh ginger

Rinse the chicken wings and pat dry with paper towels.  Put them in a plastic bag and add about 1T salt and pepper to taste.  Shake.

Cover a baking sheet (the ones with the shallow rims to keep the grease from dripping out) with aluminum foil.  I like to tuck the wing tip back and under, it keeps the tips from getting burnt.  Arrange the wings on the baking sheet.

Bake in a 425 degree oven for about 30 minutes, or until the wings are brown and crispy (don't take them out too soon...they won't be crispy enough).  Let them sit for a few minutes...they'll be easier to remove; or use non-stick aluminum foil.

Sauce:  Just empty the jar of apricot preserves into a small pot and add 3-4 slices (1/8") of ginger to taste.  Place on burner and simmer on very low heat while the chicken is baking.

Note:  You can add other seasonings....as long as they're dry (not liquid).  There's a Chinese seasoning called "Five Spice Powder" that I'll sometimes add to the salt.  No pepper required. 


Had to edit the name to keep with Bec's spirit of the thing...

[Bec in Illinois]

I was compelled to look up a favorite recipe of my late Democrat grandmother from Decatur, Illinois. She was an election judge into her nineties and had Democrat hand towels in her powder room. We called her Mama, but my cousins who had lived a few years in Hawaii called her the Hawaiian name for it - Tutu (like Obama called his grandmother - Toot)
Bec - Yes We Did - in Illinois

Hot Pepper Jelly

This may sound weird, but it is heaven with cream cheese on Triscuits! I used to grow my own peppers and make this myself. (That was a lifetime ago). This is right off the recipe card written in her own handwriting, with her favorite pink ink pen. Mama lived to the age of 96. I believe this recipe came to her via relatives in the Carolinas.

Directions:

Split and remove at least half the seeds from 3/4 to 1 cup of hot green peppers (tiny little ones). Wear gloves if you might be at all sensitive)

Chop the peppers with 3/4 cup bell (green) peppers and blend in blender with 1/4 cup vinegar (cider)
Combine this with 6 cups sugar and 1 cup vinegar.

Bring to a boil. Remove from heat and skim.
Add 6 oz. bottle of Certo (liquid) and a bit of green coloring.
Return to heat. Boil one minute.

Pour into sterilized hot jars. Seal with paraffin.

Recipe can be easily doubled.

[Bec in Illinois]

I couldn't resist. This recipe is from the 70s and was called Water Gate Cake.  I am officially renaming it:

Troopergate Cake

1 box white cake mix
1 box pistachio pudding (do they still make this?!)
3/4 cup oil
3 eggs
1 cup 7 Up
1/2 cup nuts (make it a nutty a cake as you can!)

Mix ingredients, bake in a greased 9 x 13 pan at 325° for 45 minutes.

It is best underbaked.

After it is cooled, frost with:

2 envelopes of Dream Whip (Do they still make this? If not, try Cool Whip and forget the milk!)
1 1/2 cups milk
1 package pistachio pudding

Bec - Yes We Did - in Illinois

[Bec in Illinois]

I couldn't resist this oldie but goodie - in honor of Mudflats.

Alaskan (formerly Mississippi) Mud Pie

Use a chocolate or vanilla cookie crust, or a graham cracker crust, to make this mud pie.

Ingredients:
1/4 lb. butter, 1 stick
2 (1 oz. each) squares unsweetened chocolate
3 eggs
3 tablespoons white corn syrup
1 1/3 cups sugar
1 tsp. vanilla
9 inch graham cracker, chocolate or vanilla wafer pie shell

Preparation:
In a saucepan, heat butter and chocolate, stirring often, until melted and well blended. Beat eggs; stir in the corn syrup, sugar and vanilla. Add the chocolate mixture to egg and sugar mixture, stirring well. Preheat oven to 350°. Pour filling into prepared pie shell. Bake 35 to 40 minutes, or until top is slightly crunchy and filling is set.
Serve warm with a scoop of vanilla ice cream or dollop of whipped cream.
Bec - Yes We Can - in Illinois

[Cassie Jeep Pike Palin]

OK, I cheated and looked it up, rather than dug it out but here it is:

Home Made Bailey's Irish Cream

HOMEMADE BAILEY’S IRISH CREAM

1 3/4 c. Irish whiskey
1 can Eagle sweetened condensed milk
1 pt. whip cream
2 tbsp. Hershey’s liquid chocolate
1/2 tsp. almond extract
1 tsp. vanilla extract
4 eggs

Put in blender and blend for 4 minutes.

Keep refrigerated!!!!

[Cassie Jeep Pike Palin]

CHRISTMAS EVE SHEPHERD'S PIE

I'm not sure why it took me 25 years to determine that this is the perfect dish for Christmas Eve dinner. Maybe raising four kids who were born in five years numbed my brain for a bit. But the whole family loves this dish and we now have it every Christmas Eve.

8:00 a.m.(ish) on Christmas Eve Morning:

Start stew in crock pot on HIGH

1 to 2 pounds stew meat ( beef or lamb--your choice)
Large onion, diced
1 can or 1 jar home preserved diced tomatoes
2 packages dry onion soup
Enough water to coat ingredients

(Wrap some presents.)

At lunchtime, add a large bag of frozen diced vegetables--try not to include potatoes due to   finishing touches.   A mix of green beans, corn, carrots and celery is nice.
Add enough water to cover vegetables
Add salt and pepper to taste.

(Wrap some more presents after you find the tape. Pour yourself a glass of wine)

An hour before dinner---depending on when guests arrive, or if you are going to midnight Mass, or the children's services---peel and cut potatoes to boil and mash. I usually count the expected guests and add three potatoes to ensure enough to go around.

When potatoes are soft, mash them with butter ( or margarine), whip in heated milk, salt and white pepper.

I use individual, straight sided oven proof bowls, but this can be made in a roasting pan, as well.

Ladle stew into bowls ( or roaster) and cover the whole lot with mashed potatoes---all the way to the edges. When using individual bowls, a pastry bag makes the spreading of the potatoes look great!

Heat in oven for 15 minutes at 375, just long enough for the potatoes to get a crispy top, not brown.

Serve with homemade bread or heated rolls.

Oh, and open another bottle of wine for the guests, because yours will probably be empty!   

[Bec in Illinois]

Thanks Mer for checking that. I believe I have Dream Whip and pistachio pudding mix in my pantry - but they probably have expiration dates from the 80s! Except they didn't have expiration dates on stuff back then, did they?!! So if you have something in your pantry without expiration dates - best to throw it out My son just went "shopping" in my pantry (both kids do it) and he was horried to find I had mayo 2 years past the expiration date. Hell - that ain't nothing! He should dig deeper if he really wants a shocker.

Thanks everyone for your recipes. Do keep them coming!

[Bec in Illinois]

The Christmas Eve Shepard's Pie sounds like a wonderful tradition Cassie! I suppose you could use MOOSE for the meat! Won't be doing that here in Illinois!

[SMR]

A Christmas Story

Okay, I know this isn't a recipe -- I will get to that -- but have to tell you all this in case there are others like me who are crazy about the movie "A Christmas Story." You know, it's the one where the little boy wants a bb gun, and the big phrase is "you'll shoot your eye out!"

Anyway, today at the store I found a tin that contains that movie (2 versions/discs), apron, recipe book, and a bunch of cookie cutters -- the leg lamp, the bunny costume, a turkey, the house & a star.  So, if you are also crazy about that movie, go track this super cool set down!  I can't wait to make xmas cookies with these cookie cutters, my family all have a strange sense of humor, so they will love it...

By the way, are we limiting this to xmas recipes, or recipes in general?

[Cassie Jeep Pike Palin]

NO! Moose is NOT acceptable in my recipe

Brian would NOT approve!

It also can be made as a vegetarian stew.

You're rattling me, Bec

[SMR]

I've been asked for this recipe every time that I've had it at a party or brought it to a party:

Artichoke & Spinach Dip
Preheat oven to 400 deg F

Ingredients:
•   8 oz softened cream cheese
•   6 oz mayonnaise
•   2 oz red or white onion julienned thin
•   ½ oz fresh minced garlic
•   5 oz shredded parmesan
•   16 oz Artichokes – canned, drained & chopped
•   16 oz Frozen Spinach – thawed, squeezed dry & chopped
•   ¼ tsp red chile flakes

To Prepare:
1.   Whip cream cheese in mixer until smooth.
2.   Add remaining ingredients, mix in well, but do not over mix.
3.   Place dip mixture in baker or ramekin, leave surface irregular.
4.   Top with additional grated parmesan.
5.   Bake until slightly browned & lightly bubbling.
Serve with sliced bread.

NOTE: For Mexican variation, add shredded roast chicken & 6-8 oz crumbled gorgonzola in place of artichokes, spinach & parmesan.  Serve with corn chips.

[SMR]

Yummiest cheesecake, and the presentation is awesome with little work -- looks like it came from a professional bakery!

Cranberry Cheesecake

Preheat oven to 325 deg F

Crust Ingredients:
•   3 tblsp butter
•   1 cup graham cracker crumbs

Cheesecake Ingredients:
•   4 – 8oz packages cream cheese – room temperature
•   1 cup sugar
•   3 tblsp cornstarch
•   2 tblsp lemon juice
•   ½ tsp grated lemon zest
•   1 tsp vanilla extract
•   3 eggs
•   1 cup sour cream
•   1 cup jellied cranberry sauce

Crust:
Melt butter, toss with crumbs.  Press onto bottom of cheesecake pan.
Cheesecake:
Put cream cheese & sugar in a processor, whir until smooth.  Add all remaining ingredients except cranberry sauce.  Process until smooth.  Reserve ¼ cups mixture, pour rest into pan.  Combine cranberry sauce & cream cheese mixture in processor and blend.  Pour this onto cheesecake in a spiral.  Use skewer to draw circles along spiral.  Place in water bath.  Bake approximately 75 minutes, or until tester inserted comes out clean.  Replenish water as necessary.  Leave door ajar while cheesecake cools to prevent cracks from forming.

[SMR]

Okay, here's my last submission (for now).  Really great mexican recipe that I get lots of requests for.  The filling also makes great burritos, especially with mexican rice mixed in.  Don't know if you'll want to make it for xmas, but before or after... double yum.

Stacked Enchilada Pie

Preheat oven to 350 deg F

Ingredients:
1-1/2 cups chopped onion
2 cups chopped red/yellow/orange pepper
1 tsp minced garlic
1 tsp ground cumin
8 oz frozen corn – thawed
2 x 15-oz cans black beans (rinse & drain)
½ cup chopped fresh cilantro
2 x 15-oz cans red chili sauce (enchilada sauce)
2 cups cooked shredded chicken
8 x 10” flour tortillas
3 cups shredded pepper jack or Colby-jack cheese
8 oz crumbled feta or cotija cheese

To prepare:
1)   Saute onion, pepper, garlic & cumin in 1 tsp olive oil until onion is translucent.  Turn off heat.  Stir in corn, cilantro, beans and chicken, set aside.
2)   Put sauce in shallow pan.  Dip tortillas in, lightly coating both sides, let excess drip into pan.  Place in oiled 10” cheesecake pan with 3” sides.  Sprinkle with 1/7 of filling and approx 1/3 cup jack cheese plus 3 tblsp feta/cotija.  Repeat for 7 layers.  Top with last tortilla, remainder of sauce & cheeses.
3)   Cover with oiled foil, oiled side down.  Bake for 30 minutes, uncover then bake for 30-40 minutes longer.

[Icy]

WOW, SMR...

They all sound amazing!  Can't wait to try it out....thank you!

[Cassie Jeep Pike Palin]

SESAME/SOY CREAM CHEESE SPREAD

1 bar Philadelphia Cream Cheese (PA went to Obama!)
1/4 cup soy sauce
4 Tablespoons toasted Sesame seeds

Toast sesame seeds in dry pan until brown.Shake the pan over low heat.

Cut cream cheese bar, laterally ( as a layer cake)
Place lower half on serving dish and sprinkle top with 1/2 toasted sesame seeds.Press into cream cheese.
Sprinkle with 2 Teaspoons soy sauce.
Cover top of top layer with remaining sesame seeds.
Place top layer on bottoms layer and sprinkle remaining soy sauce over all....any remaining sesame seeds can be put on sides of cream cheese bar.

Do your vacuuming...then baste the pooled soy sauce over bar.

Check for clean towels in the bathroom and re-baste the pooled soy sauce.

Serve at room temperature with water crackers or plain saltines.

I have made a meal of this....remembering to take my cholesterol medication before bedtime!

[nisperos]

Rum Cake (Now this may have originally come from a brand name thingy, but then it was doctored up, so if you don't want it in print that's fine, but it's really quite delicious and worth a try.)

Cake:

1 cup chopped pecans or walnuts
1 box butter recipe yellow cake mix
1 small box of vanilla instant pudding and pie filling
4 eggs
½ cup cold water
½ cup vegetable oil (no, I haven't tried making it with olive oil or canola oil, which I would otherwise cook with)
½ cup rum (the best is dark and 80 proof stuff, but if you have issues or concerns about guests, you can either use less potent or reduce the amount and it will still have a nice flavor)

Glaze
¼ lb stick butter
¼ cup water
1 cup granulated sugar
½ cup rum

Preheat oven to 325°. Grease and flour (or oil and flour) a standard bundt pan (yes, even if yours is Teflon).  Sprinkle nuts over bottom of pan.  Mix all other cake ingredients together.  Pour your batter over the nuts.  Bake 1 hour.  Allow to cool and then invert on serving plate. (Tip: consider first covering your serving plate with foil).  

Making the Glaze:
Melt butter in saucepan.  Stir in water and sugar.  Boil for 5 minutes, stirring constantly.  Remove from heat and stir in rum.

Prick the top of cake. (Tip: I like to use a long wood skewer.) Spoon and brush glaze evenly over top and sides.  Allow cake to absorb glaze.  Keep repeating until glaze is used up.

Refrigerate or store at room temp covered for at least a couple of hours. If you don't have a covered container, a carboard box lined in foil works fine. Covering seems to help marinate and keep moist.

Cake can be sliced in small slivers and serve a lot of people.  It is very rich and very yummy.  After serving people, you may want to hide a piece to savor for yourself after company leaves, because guests will be looking for seconds.

[Cassie Jeep Pike Palin]

TASTY WATER CHESTNUT GOODIES

Once again, I need to watch cholesterol, but the kids WANT these tasty tidbits!

1 pound sliced bacon
2 cans whole water chestnuts
1 bottle Heintz Chili Sauce (yes, Kerry married Theresa Heintz!)
3/4 cup packed brown sugar
1/4 cup Hellmans's Mayonnaise ( I used Hellman's until I moved West, then it was Best Foods, now that I'm in the South they say I have to use Duke's) WHATEVER!!!!!
Sturdy round toothpicks

Cut bacon slab in half.
Drain water chestnuts.
Wrap each chestnut in 1/2 strip of bacon. Secure with toothpick and place in roasting pan.

Mix Chili sauce, brown sugar and mayonnaise thoroughly.

Pour mixture over chestnuts and place into 375 degree oven.

Bake until bacon is cooked (about 30 minutes)

Remove chestnuts to serving tray. Skim bacon grease from mixture using paper towel, skimming across surface.

Pour remaining "barbeque sauce" over water chestnuts. Serve.