HELEN’S WHOLE FRUIT CAKE
1 c. sugar
1 tsp. baking powder (rounded)
1 c. flour
1 lb. whole dates
1/2 lb. candied cherries, green & red
2 c. English walnut meats
1 c. Brazil nuts (whole)
4 egg yolks, beaten
1 c. sugar
1 tbsp. brandy flavoring
1/2 c. orange juice or apricot juice
1 tsp. vanilla
4 egg whites, stiffly beaten
Sift together sugar, baking powder and flour. Add whole dates, cherries, walnut meats and Brazil nuts. Add 4 egg yolks, 1 cup sugar, brandy flavoring, orange juice or apricot juice, and vanilla. Mix all together real good. Fold in 4 stiffly beaten egg whites. Pour into tube pan, greased and floured. Bake in 250 degree oven 1 1/2 hours. Cool. Soak cheesecloth in brandy. Wrap cake in cheesecloth, then in foil. Glaze and decorate with candied cherries. Optional: 1 cup coconut, 1 cup candied fruit or 1/2 cup orange peel. Mother of LaVona & LaVelda Richmond
MEDITERRANEAN STYLE CHICKEN
6 skinless and boneless chicken breasts
1 large can tomato sauce
1 small can tomato puree
1 can sliced mushrooms
1 can ripe olives, sliced or whole
1 tablespoon garlic
1 tablespoon lemon juice
1 teaspoon oregano
1 onion, chopped
1/2 cup wine or brandy (optional)
cooked rice
Salt to taste
Wash and remove excess fat from chicken. Combine all ingredients in the slow cooker/Crock Pot, except the rice. Cover and cook on low for 6 to 8 hours. Serve chicken and sauce over rice.
Serves 6.
GREEK CHICKEN
6 skinless chicken breasts
1 lg. can tomato sauce
1 sm. can tomato puree
1 can sliced mushrooms
1 can ripe olives
1 tbsp. garlic
1 tbsp. lemon juice
1 tsp. oregano
1 onion, chopped
1/2 c. wine or brandy (optional)
2 c. rice
Salt to taste
Wash and remove fat from chicken. Bake in 350 degree oven for about an hour. Meanwhile, combine all other ingredients except rice). Put chicken and sauce in a slow cooker/Crock Pot on low heat and cook for at least 4 hours to blend flavors. Before serving, cook rice according to directions on box. Serve chicken and sauce over rice.
Serves 6.
Cantaloupe Sorbet
Ingredients:
1 tbsp. honey
3 tbsp. fresh lemon juice
1 cup sugar
1 cup water
2 large or
3 medium cantaloupes
3 tbsp. brandy
Instructions:
Bring honey, lemon juice, sugar and water to a boil over medium heat. Cook for 5 minutes. Let cool.
Seed the cantaloupes. With a melon baller make 18 cantaloupe balls. Soak the melon balls in brandy. Set aside for garnish.
Cut the rest of the cantaloupe flesh into 1-inch pieces and puree in a food processor until there are 3 cups of puree. Combine the cooled honey-sugar syrup and the cantaloupe puree. Mix well and freeze in an ice cream machine according to manufacturer’s instructions. Transfer to a plastic container and store in the freezer until needed, no more than 3 days.
Allow the frozen sorbet to thaw slightly before serving to enhance the flavor. Serve with brandied cantaloupe balls as a garnish.
Note: Honeydew melon may be substituted; then substitute lime juice for lemon juice.
Preparation: uncooked
Temperature: frozen
Servings: 6
Brandied Fruit Balls
2 1/2 cups vanilla wafer crumbs
1 can condensed milk, sweetened
1 package mince meat — crumbled
1 cup nuts — chopped
1/3 cup Candied cherries — chopped
2 tablespoons cocoa
1/4 teaspoon brandy flavoring
confectioner’s sugar — sprinkle
In large bowl, stir together all ingredients except confectioners sugar until well blended.
Using about 1 teaspoon mixture, roll in balls; coat with confectioners sugar.
Place on wax paper-lined baking sheets; refrigerate 2 hours or until firm.
Store in refrigerator.
French Pineapple Bisque
Beat the yolks of 4 eggs with 1 cup of pulverized sugar; add 1 pint of cream; stir well until very light. Then add 1 small can of shredded pineapple and crush a few macaroons. Mix well with a small glass of brandy. Let freeze and serve in small glasses.
Fried Fish Batter
1 ts Salt
1/2 ts Black pepper
1 c Cornmeal
1 tb Sherry or brandy (optional)
1 Jar prepared mustard
Fish (Steaks, fillets or whole) Oil for frying. Heat oil until it pops when sprinkled with a drop of water. Pat fish dry, then brush with mustard, (mixed with sherry or brandy if desired). Sift cornmeal, salt and pepper into bag. Add 2 or 3 steaks or fillets, or 1 whole fish; close and shake. Drop fish carefully into hot oil; fry until lightly browned. Drain well on paper. Keep fish warm and crisp in a closed paper sack. Try fresh potatoes fried with the same batter. Tastes great!!