Bailey's Broccoli Salad

3 heads brocolli cut in bits
1 cup mayonnaise
1/2 cup sugar
6 strips bacon fried crisp and crumbled
1 big box raisins - 1/2 cups
1/2 cup sunflower seeds
1/2 chopped red onion

sprinkle 1/4 cup red wine vinegar

Bean Salad Chick Peas

1 large can chick peas drained
1 large can black beans drained
2 + cups celery sliced
1 large bunch cilantro chopped
1/4 onion diced small
2 cloves garlic chopped
1/3 cup Thousand Island diet dressing
2 tbs raspberry vinegar
1 tbs balsamic vinegar
good shake of dill weed
black pepper
Cachere Creole seasoning
1 cup EV Olive Oil

Marinate

Black Cake Laurie Colwin

 Title: BLACK CAKE
Categories: Cakes, Jamaican, Fruits
     Yield: 24 servings

     1 lb Raisins; minced
     1 lb Prunes, pitted; minced
     1 lb Currants, dried; minced
     1 lb Cherries, glaceed; minced
     6 oz Lemon peel, glaceed; minced
     6 oz Orange peel, glaceed; minced
   3/4 l  Passover wine
   3/4 l  Rum, dark
     2 lb Sugar, dark brown
 4 1/4 c  Flour, cake
     4 ts Baking powder
   1/2 ts Nutmeg, grated
   1/2 ts Cinnamon
     2 c  Butter, sweet; softened
    10 lg Egg
     1 T  Vanilla
 1 1/2 c  Almond paste; if desired

MMMMM---------------------------ICING--------------------------------
     2 lb Sugar, confectioners; sifted
     6 lg Egg white; room temp
     2 T  Lemon juice
          Dragees; for decoration

 In a large bowl, mix all the fruits thoroughly with the wine and the
 rum; let the fruit macerate, covered, at room temperature for at
 least two weeks.

 In a heavy skillet combine one pound of the brown sugar and 1 cup
water.
 Bring to a boil over moderate heat, stirring until the sugar is dis-
 solved, and gently boil the syrup, swirling the skillet occasionally,
 for a few minutes, or until it is reduced to 1 3/4 cups.  Let the
syrup
 cool; reserve.

 Sift the flour, baking powder, cinnamon and nutmeg together into a
bowl.
 In the large bowl of an electric mixer cream together the remaining
 brown sugar and the butter until it is fluffy; then beat in the eggs,
 one at a time, beating well after each addition.  Beat in the
vanilla,
 the flour mixture, and 1 1/3 cups of the burnt sugar syrup, reserving
 the remaining syrup for another use.  In another large bowl, combine
 well the flour mixture and the fruit mixture and divide the batter
 between two buttered and floured 10" springform pans.  Bake the cakes
in
 the middle of a preheated 350 F. oven for two hours, or until a
tooth-
 pick inserted in the centers comes out with some crumbs adhering to
it.
 (The centers of these cakes will be quite moist.)  Let the cakes cool
in
 the pans on a rack, remove the sides and bottoms of the pans, and
wrap
 the cakes in foil or wax paper.  Let the cakes stand at room
temperature
 for a week.

 Roll out half the almond paste between sheets of plastic wrap to form
a
 10" round and remove the top sheet of plastic wrap.  Fit the almond
 paste layer over one cake, trimming the edge if necessary, and remove
 the other sheet of plastic wrap.  Roll out and fit the remaining
almond
 paste onto the remaining cake in the same manner.

 Icing:  Using an electric mixer, beat 4 cups of the confectioners'
sugar
 with the egg whites and lemon juice until the mixture will hold a
soft
 peak.  Beat in the remaining sugar, and beat the icing until it will
 hold a stiff peak.  Transfer two cups of the icing to a pastry bag
 fitted with a decorative tip, spread the remaining icing on the tops
and
 sides of the cakes with a long metal spatula, and pipe the icing in
the
 pastry bag decoratively onto the cakes. Arrange the dragees on the
 cakes.

 Makes two cakes.

Red Velvet Cake

Red Velvet Cake: 2 cups flour, 1 teaspoon baking soda, 1 teaspoon vanilla, 2 teaspoon cocoa, 1/2 cup crisco shortening, 1 1/2 cup granulated sugar, 2 eggs, 1 cup buttermilk, 1/4 cup red food coloring, 1 teaspoon salt. Cream crisco,sugar,and eggs keep in separte large bowl. Now you need to use separte bowl (small one) and mix this paste mixture of cocoa,coloring,salt. Slowly add flour to sugar mixture in first bowl.Once again in first bowl add buttermilk and vanilla, mix well. Add paste mixture. Add baking soda. Pour into 2 9" inch Pans that are greased and floured. Bake at 350 degrees until done ( about 35 minutes). When cool, cut them in half crosswiselike this -. Place frosting between the layers. Cover and store. (If in a highly humid climate refrigerate! Now for the MMMMM good frosting: 1 cup white granulated sugar,3 tablespoons flour, 1 cup of milk( i use 2% but recipe calls for whole milk), 2 sticks real butter, 1 teaspoon vanilla( I use white vanilla). Over a low flame or on # 5 on eletric range male a paste of the flour and milk: let cool. It will look like school paste not glue!!! Cream butter. Add sugar and mix well. Then add the flour paste mixture and then add your vanilla. Ice the middles of your cake layers and the outside of your cake. The top side is not suppose to be iced but I always try to stretch enough icing to do it anyway!!!! ENJOY

Nigella Lawson's Yorkshire Pudding

The wife recently used Nigella Lawson's recipe for the first time and it was a great success. Hope I'm not breaking any copyright. Use an enamel dish 30cm x 19cm x 7cm deep and cook it near the top of the oven, leaving enough room for it to rise. Use 300ml milk, 4 eggs, 250g plain flour sifted. Mix all the ingredients, except the flour, with pepper and a scant half teaspoon of salt beating them well together.. Let this stand for 15 minutes. Whisk in the flour. Meanwhile, put the pan with 1 tablespoon of fat or dripping into a very high oven. Into this intensely hot pan pour the batter. Leave for 20 mins. "Bring it, triumphantly to the table." she says!

Use a BLENDER

King Ranch Chicken Tortilla Casserole

1		can cream of mushroom soup
1		can cream of chicken soup
1 (10.00		ounces) can rotel
1 (4.00		ounces) can chopped green chilies
2		cups chicken broth
18		corn tortillas, cut into quarters
2		cups cooked chicken, chopped
3		cups shredded monterey jack and cheddar cheese blend

1.	Preheat oven to 350.
2.	In large bowl, soak tortillas in broth for 2 minutes.
3.	Remove tortillas and set aside.
4.	Add soups, Rotel,& chilies to broth.
5.	Mix well.
6.	Grease a 9 x 13" baking dish.
7.	Layer 1/3 tortillas, 1/3 sauce, 1/3 cheese& 1/2 the chicken.
8.	Repeat layers twice, ending with tortillas, sauce, then cheese.
9.	Cover with foil& bake for 45 minutes.
10.	Remove foil, bake an additional 5-10 minutes.

How to Corn Beef

5 lb Brisket
1 oz Whole Black Pepper
1 oz Whole allspice
6 Buttons of garlic
3 Bay leaves
1/2 ts Saltpetre

Use enough Kosher or Pickling salt mixed with water to
float an egg.
Use only plastic or enamel coated containers. Metal
does something.

Let meat stand in brine 24 hours. Throw this brine
away and add fresh
water, salt (to float an egg) and spices. Let stand 2
weeks in
refrigerator turning over daily. 

Kim's White Pie

Here is the white Pie recipe for Kimmie and who ever else might like to try it!!! 1/2 cup Cake Flour ( this is a must do not use any other kind), 2/3 cup granulated sugar, 2 teaspoons cornstarch, 2 cups milk, 1 teaspoon vanilla,2-3 drops of Almond extract, 2 pats of real butter( do not use any thing else) Mix dry ingredients well in a pan over low heat. Begin to add Milk slowly stirring constantly. Add extracts and butter. Cook until pudding boils, constantly stirring. Then remove from heat and cool until still warm to the touch. While waiting beat the egg whites until stiff. Add 1/3 cup granulated sugar beating to mix well. When the pudding is warm to touch blend whites into the pudding. BLEND do not beat this mixture!!!! Now pour mixture into cooked pie crust. Top with cool whip and sprinkle with finely choppped nuts of choice and marishino cherries that are chopped!!! Chill at least one hour before serving!!!!! UUUUMMMMMMMM GGGOOODDD

Hot Water Whip Crisco Pie Crust 1955 recipe

Here is the recipe for "Water Whip Pie Crust" I have used it since
1955.
It was on the label of a can of Spry. I have used Crisco, butter,
margarine,
and lard, all with good results. Here it is:

3/4 cups Crisco,etc...
2 tbs. milk ( I use can milk)
1/4 cup boiling water,
Pour the water over the milk and Crisco, whip with a fork until the
consisting
of sour cream.
Add:
2 cups flour ( I use Gold Medal).
1 tsp. salt
Slowly blend the flour and salt into the creamy mixture using a fork.
Mix until the dough is well blended, you may not use all the flour.
But you
don't want it to stick to your hands.
Separate into two balls. Roll out on board or between wax paper as you
prefer.
I am famous for my pies, and everyone wants the recipe. No one will
believe
it is so easy. ENJOY...
Valerie A. Windsor, CA

Pesto Pea Spinanch Pignoli Pasta Salad

2 cups of frozen peas
2 tablespoons pignolis, toasted (see note)
2 1/2 cups baby spinach leaves
4 tablespoons pesto, recipe followsCook the peas in a pot of boiling salted water for 1 minute. Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled.

To assemble, place the spinach leaves in a salad bowl. Sprinkle the peas and pignolis over the spinach. Add the pesto and toss.
Note: To toast pignolis, place them in a dry saute pan and cook over medium heat for about 4 minutes, until evenly browned, tossing frequently.

Pesto:
1/4 cup walnuts
1/4 cup pignolis
3 tablespoons diced garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Copyright, 2001, Barefoot Contessa Parties!, All Rights Reserved

Yield: 4 cups