What’s Cooking?

May 16, 2019

Good afternoon on this cloudy Mother’s Day but better weather is on the way or at least we certainly hope so….I have so many prayers for the southern part of this country that the rain stops and for the people that live there….as it is so devastating…God Bless. 
Now some more recipes for the open houses that are about to happen ….

Carol Cope
Cooking & Recipes

THE  GREAT  FRUIT  BOWL               

1 medium size cantaloupe or honeydew melon
Prepare and chill the following in refrigerator:::
Watermelon balls or chunks
Pitted sweet cherries
Strawberries
Pineapple wedges or any available fresh fruit
To cut the melon,  use a narrow, sharp pointed knife.  Mark points in a saw-toothed line in a one inch intervals around the center of the melon..
Carefully cut down through the marked line to the center of the melon and pull the halves apart.  Remove the center with seeds and wrap one half with waxed paper, place in refrigerator for other food use.  
With a melon ball cutter, scoop out balls from the remaining half of the melon.  Wrap shell in waxed paper and place in refrigerator with melon balls.
To serve, partially fill melon bowl (melon shell) chipped ice.  Impale the chilled fruit on wooden picks and heap fruit, picks upright, on top of the ice.  Sprinkle over fruit 2 to 3 tablespoons of lime juice.  Excellent and you may also use a pineapple instead of the melon for this.. to do so do the following:
Cut pineapple in half lengthwise, wrapping one half in waxed paper for future use and place in refrigerator.  Cut out and discard the core from the pineapple.  With a grapefruit knife or a sharp paring knife, remove pineapple from its shell.  Cut pineapple into chunks, place with other fruit pieces and chill in refrigerator.  To serve fill pineapple shell with chilled fruit.  
*** This so very gooood and you can get the other half ready, place in refrigerator and fill with the fruit when ready to serve more….   

BAR-B-Q  CUPS
from Ginger Driscoll

1 pound ground beef
1 cup barbecue sauce
1 Tbsp. minced onion
2 Tbsp. brown sugar
1 can refrigerator biscuits
1 cup cheddar cheese, grated

Brown meat and drain. Add barbecue sauce, onion, and brown sugar.  Set aside.
Separate biscuits and flatten.  Place one biscuit in each of the 12 ungreased  muffin cups, pressing the dough  up the sides to edge of each cup.
Spoon meat mixture into cups;  sprinkle with cheese.  Bake 10 to 12 minutes at 400 degrees.  
 ***Be sure to watch so they do not burn.  Serve with other finger foods and all will enjoy……..I would make a double batch as they will go very fast……

BLACK EYED PEA  DIP 
by  Trey McGuire

3 can blackeyed peas, drained and mashed
4 ounces chopped green chilies
1 onion, chopped
2-3 fresh jalapenos, chopped, you may leave the seeds or remove them, depending how hot you want this….

Mix and stir all the above ingredients then refrigerate covered.
Melt 1/2 pound margarine with 1 pound Old English Cheese (like Velveeta).  Melt in microwave.
Add bean mixture – keeping warm in a crock pot.   Serve warm with Fritos…..***Caution;  If children will be at you outing, please advise them that this is very hot to taste……you might put a sticker on it…….and keep milk handy..

DATE  LOAF  CANDY  RECIPE
from Rite Cato 

2 cups sugar
3/4 cup sweet milk (sweetened condensed)
1 Tbsp. Karo syrup
1 box pitted dates
1 tsp. vanilla extract
2 cups chopped pecans

Boil milk, sugar and syrup together until a soft ball forms when dropped in cold water.  Add dates.  Cook until dates are dissolved and fall off spoon in lumps.
Remove from heat and add vanilla extract and nuts.  Beat until stiff.  Pour on to a damp cloth and knead.
Roll in cloth (the size of roll you wish).  Put in refrigerator over night and slice to serve when ready……This is yuuumy good and very sweet……

PINEAPPLE  TEA
by Linda Helsley

2 Tbsp. unsweetened instant tea
1/2 cup sugar
1 cup hot water
4 cups pineapple juice, chilled
1 1/2 cups cold water
3/4 cups lemon juice
Ice

You also need pineapple chunks, maraschino cherries and mint leaves for garnish.
In a pitcher,  combine tea and sugar;  add hot water.  Stir until sugar is dissolved.
Add pineapple juice and serve over ice.  Garnish with fruit and mint if desired.     ****All will enjoy even the young people…….

Until next week try these out before your event to see how many of these you will need..all can be doubled or tripled….
Have a super and blessed week, 
Carol Jean





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