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:
- TANDORI CHICKEN
- WHITE CORN CHOWDER
- FABADA
- RUMAKI
- SIRNIKI
- BIGOS
- HUNGARIAN PORK ROAST
- CHICKEN WITH MARSALA MUSHROOM SAUCE
- CRISP-SIDED SALMON
- Cool Hamburger Recipes
- Smoked Oysters Wrapped in Bacon & Lamb Chops with Tzatziki Sauce
- Hot Artichoke Dip, Virginia Brunswick Stew and Bread Sticks
- Seafood Gumbo
- Fish and Chips
- Beef Brisket
- Bread Baking
- Chicken Fried Steaks
- Home Made Pet Treats
- Shrimp - Roasted Salmon
- Cornell Chicken
- Tortilla Soup and Burritos
- French Onion Soup
- Baked Halibut Steaks
- Muhammara Dip & Mexican Corn Bread Stuffing
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