Oh I will find them Honey bunny, I am determined.

Christine that is wonderful to hear.

BLUEBERRY BUTTERMILK PANCAKES

1 cup of un-bleached flour
1/2 tsp. of sea salt
1 tsp. of baking soda
1 cup of whole buttermilk
2 eggs, slightly beaten
4 tbsp. of melted un-salted butter
1 cup of blueberries, washed, dried & rolled in flour
2/3 cup of rolled oats
Butter for frying

Blend dry ingredients.

In a separate bowl, combine buttermilk, eggs and butter.

Stir the 2 mixtures, enough to blend; then fold in the blueberries.

Heat 2 tablespoons of butter on a nonstick griddle or skillet. Take 1/4 cup of batter for each pancake.

Cook until the bubbles on top begin to pop, then turn and cook until slightly browned. Serve immediately.

Berries can be blackberries, gooseberries, strawberries. Have used chopped plums, cherries, chopped peaches, raisins, prunes.

SNAPPY CHEESE STICKS


1 stick pie crust mix
1/2 cup of shredded white sharp cheddar cheese
1/8 tsp. dry mustard
1 tsp. paprika


Prepare pie crust mix according to package directions, thoroughly mixing in shredded cheese, mustard, and paprika until mixture forms a ball.

Roll dough on lightly floured surface to 12 x 8 inch rectangle.

With pastry wheel or knife, cut into sticks 1/2 inch wide and 4 inches long.

Place on un-greased baking sheet.

Bake in a hot oven (425 degrees) for 10 to 12 minutes or until golden brown.

Stuff Shells Salmon with Crab

1 package of large shells
1 14oz can of salmon or 1 lb of salmon filet
12 oz of crab meat or imitation crab meat
1 8oz package of cream cheese
1 cup of whole milk
1/2 cup of parmesan cheese
1/4 tsp of white pepper
1/4 tsp of cayenne pepper
1 tbsp of lime juice
2 cloves of garlic or 1 ½ of garlic powder
1 can of tomatoes crushed
1 large onion diced
3 green onions sliced thin with tops
1/2 stick of un-salted butter
1 1/2 tsp of pepper sauce hot sauce
1 tsp of onion powder
1 tsp of paprika
2 tbsp of bread crumbs
2 large eggs beaten

Make up the relish the night before by mixing the onion- the green onion- tomatoes add four dashes of pepper sauce-1/4 teaspoon of cayenne pepper powder-1/2 teaspoon of paprika. Let mix sit in the refrigerator over night.

Place the shells into boiling water until just soften remove from the heat and drain.

Combine the salmon and the crab meat together finely. Add the garlic – ½ teaspoon of paprika, add four to five dashes of hot sauce, add the 1 tablespoon of lime juice, a little black pepper, and blend in 2 large eggs until the mixer is well combined. Let sit in the refrigerator till sauce is done.

Sauce;

Place the 8 oz package of cream cheese in a sauce pan add ¼ cup of milk bring heat up just below med. Stirring the cheese and milk until melted.

Then add 1/2 of the butter, add ¼ cup of milk, and stir until the sauce is thicken.

Then add ¼ cup of milk, add the ½ of parmesan cheese, after the cheese has been incorporated into the sauce, add ¼ cup of milk stirring the sauce. Add the ¼ teaspoon of white pepper.

Continuing to stir until a thick cream sauce has developed. Turn of the heat and let the sauce sit.

Take one of the cooled shells adding the fish mixture with a small spoon placing the thumb, on the fish mixture press the mixture into the shell with a small spoon add the relish mix on top of the shell.

Fill each shell with the fish and relish mix, place them open side up, in a baking dish that has been lightly oiled.

Once you have completed the shells, and they have been place in the baking dish, spoon the cheese sauce on top of the stuff shells.

Place in the oven for 35 minutes at 375.

Remove from oven to lightly shake parmesan cheese on top. Very lightly sprinkle bread crumbs on top of each shell. Turn up the heat to 400 degrees. Place the casserole back in the oven.

Then add ten minutes of time after adding the parmesan cheese and bread crumbs. Cheese should be melded the bread crumbs should be light brown. Remove and serve

COLOMBIAN CHICKEN

1 frying chicken (3 lbs.) cut in pieces or 6 boneless chicken breast
1 tsp. sea salt
1 cup of lemon juice with lemon zest
1 tsp. of white pepper
1 tsp. of Spanish paprika
1 1/2 cup of pitted ripe olives
1 lg. red onion, chopped
1 med. Yellow pepper, sliced
1 med. Red pepper, sliced
1/3 cup of olive oil
1 1/2 cup of orange juice with pulp

Marinate chicken pieces in lemon juice for at least 30 minutes.

Combine salt, pepper, paprika and sprinkle over chicken.
Brown the chicken; on all sides in oil.

Place chicken in baking dish. Add olives, onion, Yellow and Red pepper and orange juice.

Cover with aluminum foil and bake in preheated 350 degree oven for about 45-50 minutes or until chicken is tender.

Serve with dirty rice.
1 tsp of cayenne pepper
1 tsp of Spanish paprika
1 tsp of chili powder
1 tsp of onion powder
1 tsp of garlic powder
2 cups of white rice cooked

Grammys Yammys

6 to 8 sweet potatoes, depending on how many people shows up to the dinner table

chop up potatoes in a baking casserole dish, not to small.
add in brown sugar and just a smidge of cinnamon, add in just a little bit of orange liqueur, not to much or it will overide the sweet taste of the taters, top with alot of marshmellows and bake in oven at 350 degrees, cook for 15 to 20 minutes until done, take out of oven now watch out for the gooey marshmellows, that is the best part, this dish is definetly good with a ham dinner for Easter or Christmas, me I can make it anytime I want to.

I found my Grandmas recipes, now the Grammys Yammys I used in my own words, I never knew she used orange liqueur in the recipe, no wonder why they taste so good.

I am glad Honey Bunny you told me what orange liqueur was.

So very nice indeed dear lady.

Thank you Honey Bunny

You are so very welcomed dear Honey Bunny. So very grand.

CREAMY GARLIC SAUCE

3 tbsp of un-salted sweet butter
2 tbsp of roasted minced garlic
1 tbsp of all-purpose flour
3/4 cup of half & half
3 oz of soften cream cheese
1/3 cup of Parmesan cheese
1/4 cup of sweet basil

In large saucepan, melt butter. Sauté the roasted garlic, over medium heat for 1 minute. Remove from heat.

Stir in flour, blend until smooth. Return to heat and gradually combine the half and half. Stir in Parmesan cheese, cream cheese and basil.

On low heat until sauce thickened and smooth. Whisk the sauce to keep it from burning.

Can be served with noodles and sliced chicken.

PEANUT SAUCE

4 tsp of sesame oil
1/2 cup minced red onion,
2 tbsp of roasted minced garlic,
1/2 tsp of red chili pepper
2 tbsp of raw cane sugar
2 tbsp of rice wine vinegar
1 tsp of fine minced ginger
1/2 cup of creamy peanut butter
1 cup of water

In a blender, combine corn oil, onion, garlic, ginger, and red chili pepper; blend for 1 minute

Empty the mixture into a saucepan and place over low heat until the mixture starts releasing aroma. Combine peanut butter and mix well over low heat.

Combine water and let it simmer for 10 minutes or until thickened.
Stir in vinegar and sugar; continue to simmer for another 1-2 minutes.

Sample taste and combine more vinegar or sugar; if the mixture does not have the sour and sweet taste.

CREAMY HONEY PEANUT SAUCE

1 tbsp. minced garlic
2 tbsp. minced cilantro
1 tbsp. ginger, minced
1 tbsp. of mint leaves, minced
1/4 cup of creamy peanut butter
2 tbsp of fish sauce
2 tbsp. sugar
1 tsp. of crushed red pepper flakes
1/4 cup of sesame oil
1/4 cup of soy sauce
2 tbsp. of clove honey
1 pt. cream

In a sauce pan on low heat, combine all ingredients except honey and cream.

Cook on the low heat until all ingredients are combined well. Stirring often to prevent burning.

Turn of the heat then combine the honey and cream to taste.

PEPPER DILL DIPPING SAUCE

1 (8 oz.) pkg. of cream cheese, softened
1/2 cup of sour cream
1/4 cup of plain yogurt
3 tbsp of prepared horseradish
2 tbsp of fresh dill, chopped
2 tbsp of minced fresh basil
2 tbsp of minced fresh mint leaves
1 tbsp of coarse ground mustard
2 tsp. red pepper sauce


In a medium-size bowl, blend cream cheese, sour cream, yogurt, horseradish, dill, basil, mint leaves, mustard and red pepper sauce until well mixed.

On large platter or in bowl, arrange carrots, celery, asparagus, endive and peppers. Serve with spread.

Serve this on salmon, halibut, red fish, shark; I like this on a grilled steak.

SAUCE FOR DIPPING

1/2 cup of orange marmalade
1/2 cup of apricot preserves
1/2 cup of plum preserves
1/2 cup plain of applesauce
1 tbsp of soy sauce
1 tbsp of chili sauce
1 tbsp of grated orange rind
2 tsp of grated lemon rind

Process all ingredients in a blender or food processor. In a sauce pan cook the mixture for 5 to 7 minutes on low heat.

Serve it hot or cold. This sauce has many applications, as a dipping sauce or a sauce to serve over sea foods. Also serve with chicken or pork. This is also grand with egg rolls.

BAKED PORK SPRING ROLLS

1/2 pound of ground pork
1 cup of finely shredded cabbage
1/4 cup of finely shredded carrot
2 green onions, thinly sliced
2 tbsp of chopped fresh cilantro
1/2 tsp of sesame oil
1/2 tbsp of oyster sauce
2 tsp of grated fresh ginger root
1 1/2 tsp of roast minced garlic
1 tsp of chili sauce
1 tbsp of cornstarch
1 tbsp of water
1 (16 ounce) package spring roll wrappers
1 tbsp of peanut oil

Preheat oven to 425°F.
Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.

In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chili sauce.

Mix cornstarch and water in a small bowl. Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers.

Roll wrappers around the mixture, folding edges inward to close.
Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.

Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil.

Bake in the preheated oven 20 minutes, until hot and lightly browned. For a crispier spring rolls, turn after 10 minutes.

PUMPKIN SPRING ROLLS

24 oz. pumpkin
4 Chinese dry mushrooms
1 spring onion slice thin
3 oz of shiver almonds
6 oz. of minced pork
3 tbsp. of peanut oil
8 spring roll skins
1/2 tsp. sea salt
Dash of white pepper powder

Remove skin, seeds, and pulp from the pumpkin. Cut the flesh into big serving pieces and steam them over hot water until tender.

Soak dry mushrooms until soft; remove their stalks, wash them clean, and chop them; chop spring onion.

In hot peanut oil, fry spring onion, dry mushrooms, shiver almonds, and minced pork in turn, and then season them with salt and pepper.

Reduce the fire to mild heat; combine the steamed pumpkin to mix well. Take the mixture out and divide it into 8 equal portions, cooling them for use.

Spread each spring roll skin flat; put 1 portion of the mixture on the side near the body; roll the skin forward twice. Fold both sides in, and then continue to roll and seal it with thick flour paste. Make all the rolls in the same way.

Heating oil to medium heat, put the (4) in, deep-fry them until the skins turn golden yellow.

When deep-frying, push them gently with long chopsticks to cook them evenly and thoroughly.

GERMAN POTATO PANCAKES

1 lb. pared, raw potatoes
1 lg. onion
1 green onion
1 egg, beaten
2 tbsp of sour cream
1/2 cup of white flour
1/2 tsp. of baking powder
Pinch of sea salt
Pinch of white pepper

Put the potatoes and onions grate through a food processor/chopper.

Combine beaten egg, flour, baking powder, salt and pepper. Blend in the sour cream, mix well.

Drop the batter by spoonfuls onto a hot well-greased frying pan or griddle. Brown the pancake on each side.

Serve with butter, applesauce or sour cream.

POTATO PANCAKES

2 large potatoes (about 2 1/2 c.), grated
1 medium red onion fine grate
3 cups of water
1 tbsp. of fresh lemon juice
2 boiled large potatoes, mashed
1 egg, beaten
2 tbsp. of warm whole milk
1/2 tsp. sea salt
Pinch of black pepper
9 tbsp. vegetable oil

Measure water into a large bowl and add lemon juice. Grate raw potatoes into the bowl filled with water. The lemon juice will help prevent the potatoes from turning brown.

Place potatoes into cheesecloth and drain off liquid. Squeeze out as much liquid as possible from the potatoes. Set aside.

In a large bowl, beat the mashed potatoes with the egg, milk, and salt, pepper to form a batter. Combine the grated potatoes and the fine grated onion, mix well.

Using 3 tablespoons of oil for each batch of potato pancakes, drop batter for 3 pancakes at a time into hot oil in large frying pan.

When the pancakes are firm and golden brown on the bottom side, turn and brown the other side. Remove; drain on paper towels and keep warm in a preheated oven.

Continue until all batter is used. Serve immediately with applesauce.

POTATO MASHED PANCAKES

2 cups of leftover mashed potatoes
1 tsp of flour
Milk
Sea Salt & pepper
1 egg, beaten
4 tbsp of minced red onion

Mix potatoes, flour, egg, onion, salt and pepper.

Combine the milk until mixture looks like a pancake mix, and can be shaped into patties. If you get the mixture too thin, add a little more flour.

Fry patties in a small amount of oil until brown on both sides.