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Free recipes from Stained Glass Manor
per Lynn Baker
(one - if not the best - of the finest Caterers in Mississippi)
6 Cups Strong Tea
1 Cup Sugar (while Tea is hot)
1 can Frozen Lemonade
4 cans water
2 1/2 Cups Pineapple Juice
Mix together, then freeze, then serve as a slush.
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Recipe
Quiche Lorraine
(with credit to Al Masson, Deceased, who ran one of the finest restaurants in New Orleans)
Ingredients:
5 pounds of bacon
One big or two medium onions, minced
One pint whipping cream
One block Swiss cheese, shredded
6 to 10 eggs
1 Tbs dry Mustard
1 Tbs Ginger (ground)
1 Tbs Nutmeg (ground)
5-6 drops of Tobasco, or,
salt and pepper to taste
4-5 pie shells
Butter
Fry and drain the bacon well (lots of paper towels), Crush/ crumble the bacon.
Saut�` the onion in butter until the center is clear and the edges start to brown. Drain well in a strainer lined with paper towels. In a large mixing bowl, whip the cream, nutmeg, ginger, dry mustard, and Tobasco. Add and whip in the eggs, onion (cooled), bacon (cooled), and cheese. Pour into pie shells and bake in a preheated oven at 375 degrees for 25 to 35 minutes. Place into gallon zip-lock freezer bags after cooling (don't cook these completely). Re heat at 375 degrees, and serve with champagne, a light Riesling, or just orange juice!
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(merchant of wine)
per Roy Guste of Antoinne`s
One large onion, minced
One head garlic, minced
One bunch parsley, minced (no stems)
One stalk celery, minced
One tomato, peeled, seeded, and minced
One big package of mushrooms, minced
One cup beef stock, broth, or bouillon
One cup of a rich, flavorful Red Wine (Merlot is our favorite)
Bay Leaf, to taste
Thyme to taste
Salt and pepper, to taste
Tobasco, to taste (optional)
Lemon juice, to taste (optional)
Make a roux (Flour browned in butter to a golden color), add spices (veggies) in order shown. Saut�` until all are limp. Then add beef stock, wine, bay leaf, and thyme, and other ingredients. Reduce fire to simmer. Let simmer until between the consistency between soup and toothpaste. While this is simmering, cook your steak any way you like - put this sauce on top or the side -and enjoy it! For fish, fowl, or pork, substitute chicken stock and white wine.
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(from a Great Chef)
1 c. Dill
1 c. Tarragon
1 pt. vinegar
blend
1 sm. Dijon mustard
1 qt. mayo
6 raw eggs
Blend
3 Tbs. garic powder
1 qt. heavy cream
Blend
1 qt. salad oil
blend
1/2 c. sugar
blend
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("Kitty" Haney`s)
2C. all-bran cereal
1 Lb. box seedless raisins
2C. boiling water
Add raisins to the bran. Pour boiling water over the mixture. Set aside to cool.
Place 1 C granulated sugar into a very large bowl. Stir following ingredients into the white
sugar in order given:
1C. corn oil
2 C. molasses
4 eggs, well beaten
1 Qt. buttermilk
3 more C. all-bran cereal (dry)
Stir together and add to the above mixture:
5 C. flour
5 Tsp. baking soda
1 Tsp. salt
Lastly, mix into above the cooled raisin-bran mixture. Store this in covered quart jars in the fridge. Keeps for up to two months. Spoon into buttered muffin pans, 2/3 full, bake in pre-heated 400 degree oven for exactly 20 minutes. They come out easily if left to stand a few minutes after baking. Serve hot, cold, or you can freeze them and reheat. Makes dozens!
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(per Leyland French's "whip something up for Stained Glass Manor" from
McRaven)
1 10oz. can white chicken, or two large cooked chicken breasts, "cubed"
1 can cream of celery soup
1/2 c. sliced black olives
1/3 c. Sharp cheddar cheese
1/4 c. Chardonnay
1/4 c. White Burgundy (Pinot Blanc)
1/4 c. Milk
1/4 teaspoon thyme
white pepper to taste
black pepper to taste
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 � teaspoon parsley
prep time 10 minutes - serves 3 very well; 4 ok; 5 not enough!
Combine all ingredients in NON-STICK wok or sauce pan. Pour over pasta
or toast points.
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Bill's Baked Ham
Spray the insides of your roaster pan with non-stick oil.
Cut oranges (and lemon and/or pink grapefruit, if desired) into slices about
1/4 to 1/2 inches thick.
Line the bottom of the roaster pan with these.
Trim most of the fat from the ham and place in the pan.
Add wedges of apple, orange, pineapple, etc. around the ham and pour in
their juices, about one liter of Coca Cola, and 1/2 a 5th of your choice of
wine (we have used everything from a chardonnay to a light burgundy)
.
Score the top of the ham lightly in a criss-cross pattern. Insert whole
cloves about 1/2 inch apart into the entire top. Using toothpicks, put
slices of the fruits (maybe adding cherries for color) on top of this. Then
pour honey or molasses over the top and pack brown sugar by hand on top of
the entire assembly.
Put lid on roaster and place in a preheated oven at about 375 degrees. Bake
for about 20 minutes per pound of ham. Baste occasionally until done.
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(Prepare the day before)
1 1 lb. can pear halves
1 1 lb. can cling peaches
1 1lb can pineapple chunks or spears
1 1 lb. can apricot halves
12 or more maraschino cherries
1/3 cup butter or margarine, melted
2/3 cup blanched almonds, or slivered almonds
3/4 cup light brown sugar
Curry powder to taste
Drain all fruit, cut into smaller pieces. Put the cut fruit and almonds into a large pyrex dish. Melt butter in microwave and add sugar. Pour over the fruit and sprinkle curry powder over the top. Stir lightly.
Bake at 325 degrees about one hour.
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Old Southern Stuffed Baked Ham
(Recipe over 150 years old)
Credit to Mary McKay, deceased, who opened the Old Southern Tea Room shortly before World War II and provided Vicksburg excellence in dining for many years. Permission from her granddaughter and George Meyer of Annabelle (another great B&B; here), who had the Old Southern Tea Room after Mary passed away.
10 to 12 lb. Ham
I tbsp. Vinegar
2 tbsp. Brown Sugar
Steaming Water
Cut off ham hock. Add vinegar and brown sugar to water and steam ham until meat is tender enough to feel loose at the bone. Remove bone and all the fat. Reserve a cup of the fat. Fill bone cavity with dressing. Cover outside of ham about 2 � inches thick with remaining dressing. Wrap securely in cheesecloth and tie securely with cord. Bake at 300 degrees F. for one-half hour (we bake it � hour/pound without steaming and flip the ham over half way through cooking so the juices go all through the ham).
Chill 24 hours and slice very thinly.
Dressing: (for a larger ham, double the recipe.)
1 cup Ham Fat. ground
2 med. Onions, ground
� cup of Pickle Relish
1 tbsp. Chopped Parsley
1 lb. toasted crackers, ground
1 small loaf toasted bread, ground
4 Eggs, beaten
1 cup Sherry Wine
2 tbsp. Sugar
1 tsp. Mustard Seed
1 tsp. Dry Mustard
1 stalk Celery, ground
4 dashes Tabasco sauce
Vinegar to make paste-like consistency, not too soft.
Thoroughly combine all ingredients. Stuff the ham as directed.
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Daube Glace'
(Beef Jello for Adults)
Ingredients:
One left-over beef roast
One (or 2) huge onions, minced
2 to 4 heaping tablespoons minced garlic
3 tablespoons dry parsley (or twice that in fresh parsley - NO STEMS!)
5 - 8 bay leaves
3/4 tablespoon thyme
One cup to a fifth of Merlot red wine
(you may also add minced tomato, celery, bell pepper, or mushrooms to your
taste)
Salt and pepper(s) to taste
Put all ingredients into a big pot, add water until the roast is covered
and boil it until the beef falls apart. Take the beef out.
Shred it, run it through a food processor or blender (depending on the
texture you prefer).
Let the stock reduce down (you may wish to add some bullion cubes, consume,
or beef stock) until you get an intense beef flavor. Put the beef back in,
add unflavored gelatin, mold it,
refrigerate it, and serve it on a Ritz cracker, with a drop of Tobasco!
You may wish to decorate with boiled baby carrots, or salad olives, or
tomato
slices in the bottom of the mold.
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Enjoy!
Bill, Shirley, and Bethan Smollen