Today's Recipe:
bacon cheese dip, fish and chips, cole slaw and buttermilk pound cake

Bacon Cheese Dip

1 cup Monterey Jack cheese, shredded
1 cup cheddar cheese, shredded
2 cloves garlic, minced
1/4 cup green onions, chopped
3 oz. real bacon bits
1 cup sour cream
1 tomato, chopped

Combine cheeses, garlic, onions, bacon bits and sour cream in a baking dish and mix well. Bake at 350 degrees for 45 minutes. Top with chopped tomato and serve with crackers and/or tortilla chips.

Fish and Chips

For the Chips
2 pounds baking potatoes cut into thin strips
Vegetable oil for frying
Salt and pepper

Dry potato slices with paper towels. Heat oil in a deep fat fryer to about 375 degrees. Line a large roasting pan with paper towels. Drop potato strips, a few at a time, into the deep fat fryer and cook until they are lightly browned and crisp. Transfer the chips from the fryer to the roasting pan, sprinkle with salt and pepper and then keep the chips warm in a preheated 250-degree oven until you are finished frying the fish.

For the Fish

1 cup flour
1/4 cup beer
1 egg yolk
Pinch of salt
1/4 cup milk
1/4 cup water
1 egg white
2 pounds firm white fish, skinned and cut into 4-inch serving pieces (We used Cod and Rockfish) Vegetable oil for frying

Combine all ingredients except egg white and fish and mix well. You may need to add additional beer, milk and/or water for the batter to get to the proper consistency. You want the batter to be thick enough to coat the fish but thin enough to allow you to easily dip the fish into the batter. Allow batter to sit for about 30 minutes. Beat egg white until firm peaks form. Fold egg whites into batter. Rinse fish under water and pat dry. Heat 5 inches of oil in a deep fat fryer to at least 375 degrees. Dip fish pieces one or two at a time into batter until well coated and drop into hot oil. Fry for 4 - 5 minutes or until golden brown. Place on paper towels to drain.

Cole Slaw

4 cups shredded green cabbage
1 shredded carrot
1/2 cup mayonnaise
1/2 cup sugar
1/4 cup red wine vinegar
1 tsp. celery seed
Salt and pepper

Combine all ingredients and blend well. Chill for at least 1 hour before serving.

Buttermilk Pound Cake

2 cups flour
1/4 tsp. baking soda
1/2 tsp. salt
1/2 pound butter
2 cups sugar
4 egg yolks
2/3 cup buttermilk
1 and 1/2 tsp. lemon extract
4 egg whites

Preheat oven to 350 degrees. Mix flour, baking soda and salt together in a bowl and set aside. Cream together butter and sugar in another bowl. Beat in the egg yolks one at a time. Add 1/2 cup of the flour mixture and, when well mixed, beat in 3 Tbsp. of the buttermilk. Repeat until flour and buttermilk are used up, beating well after each addition. Stir the lemon extract into the batter. In a separate bowl, beat the egg whites until they form stiff peaks. Gently but thoroughly combine the egg whites with the batter. Pour batter into a well-greased 10-inch tube cake pan. Bake in 350-degree oven for about one hour or until a knife inserted into the cake comes out clean. Let the cake cool in the pan for about 5 minutes and then turn it upside down on a serving platter or rack and gently lift up the pan to free the cake. You can sprinkle Confectioner’s sugar on the cake if you like.

More Free Recipes:

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  11. Smoked Oysters Wrapped in Bacon & Lamb Chops with Tzatziki Sauce
  12. Hot Artichoke Dip, Virginia Brunswick Stew and Bread Sticks
  13. Seafood Gumbo
  14. Fish and Chips
  15. Beef Brisket
  16. Bread Baking
  17. Chicken Fried Steaks
  18. Home Made Pet Treats
  19. Shrimp - Roasted Salmon
  20. Cornell Chicken
  21. Tortilla Soup and Burritos
  22. French Onion Soup
  23. Baked Halibut Steaks
  24. Muhammara Dip & Mexican Corn Bread Stuffing

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