Recipes for Mom's Zombie Journal

[Kathy in FL]

Yeah, weird title but I didn't know how else to make it easy to find. These recipes go with the story I'm writing on the art thread

Mom's Journal of the Zombie Years
http://www.zombiehunters.org/forum/view ... 28&t=35300" onclick="window.open(this.href);return false;

Doc66 asked me to "flesh out" the story with the recipes. Hopefully even people who don't read the story will find them useful

[Kathy in FL]

7-Up Banana Bread

4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 cup butter, softened
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
2 cups mashed bananas
1 cup 7-Up

Heat oven to 350 degrees F. Stir together dry ingredients and set aside. Cream butter and sugar in a large bowl. Add eggs, beating well after each addition. Add vanilla extract and bananas, mixing well. Add dry ingredients alternating with the 7-Up, finishing with dry ingredients. Pour into 2 greased loaf pans. Bake for 45 minutes, until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing and cooling completely.

[Kathy in FL]

Lemon-Lime Flank Steak

12 ounces lemon-lime soda (Sprite or 7-Up)
1/4 cup chopped fresh cilantro
1/4 cup lime juice
1/4 cup vegetable oil
2 cloves garlic, minced
2 jalapenos, unseeded and finely chopped
1 (1 1/2 pound) flank steak
Vegetable cooking spray
Salt

Combine first 6 ingredients in a 2-quart shallow dish, stirring well; add flank steak, turning to coat. Cover and chill 8 hours, turning meat occasionally. Remove steak from marinade, discarding marinade. Coat grill rack with cooking spray, and place on grill. Cook steak, covered with grill lid, over medium-hot coals (350 to 400 degrees F) about 7 minutes on each side or until desired degree of doneness. Remove steak from grill, and sprinkle evenly with salt to taste. To serve, cut steak diagonally across grain into thin slices.

[Kathy in FL]

Too Cool Twinkies

2 small boxes orange gelatin
1 cup boiling water
1/2 cup pineapple juice
1 quart vanilla ice cream, softened
7 ounces 7-Up
8 Twinkies

Dissolve gelatin in boiling water. Add pineapple, ice cream and 7-Up. Mix thoroughly (in a blender, if necessary) to dissolve ice cream and pour into a deep 9-inch square pan. Chill until mixture begins to set. Lay Twinkies flat side down in two rows of four across the top of chilled gelatin. Push Twinkies into the gelatin until they are just buried, not descended to the bottom of the pan. Chill until fully set. Makes 4 to 6 servings.

[Kathy in FL]

As the story goes along the recipes will fall more in line with strickly prep items. Right now Sissy is just using up everything in the freezer and frig.

[Kathy in FL]

Garlic Brown Sugar Chicken

1 to 1 1/2 pounds chicken breasts, cut into pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup 7-Up
3 tablespoons minced garlic
2 tablespoons soy sauce

Place chicken pieces in crock pot. Mix all ingredients and pour over chicken. Cook on LOW for 6-8 hours. Serve over rice or noodles.

[Kathy in FL]

Apple Cheddar Scones

1 1/2 cups all-purpose flour
1/2 cup toasted wheat germ
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter
1 Gala or Golden Delicious apple,
cored and finely chopped
1/4 cup shredded Cheddar cheese
1 large egg white
1/2 cup low fat (1%) milk

Heat oven to 400 degrees F. Grease an 8-inch round cake pan.

In medium bowl, combine flour, wheat germ, sugar, baking powder, and salt. With pastry blender or fork, cut in butter until mixture is crumbly. Stir in apple and Cheddar cheese. Beat egg white and milk until combined. Add to flour mixture, mixing gently, until soft dough forms. Turn dough out onto lightly floured surface and knead 4 times. Spread dough evenly in cake pan and score deeply with knife to make six wedges. Bake 25 to 30 minutes or until top springs back when gently pressed. Cool until warm or room temperature.

[Chef]

Good stuff, Kathy!

I like the flank steak recipe. It'd be cool to make some Floribbean-flavored Jerky.

The twinkies-in-aspic remind me of the congealed desserts from church functions when I was a kid.

Some of my favorite Florida luxuries are homemade citrus marmalades. I make one as a straight-up pink grapefruit flavor, and also a fancified ginger-jalapeno orange marmalade.

[Kathy in FL]

Apple Cinnamon Pancakes

1 apple, chopped
1/2 cup Hungry Jack pancake mix
1/3 cup milk
1 teaspoon cinnamon

Mix ingredients together in medium-sized bowl. Pour batter into frying pan, and cook on both sides until golden brown.

[Kathy in FL]

Good stuff, Kathy!

I like the flank steak recipe. It'd be cool to make some Floribbean-flavored Jerky.

The twinkies-in-aspic remind me of the congealed desserts from church functions when I was a kid.

Some of my favorite Florida luxuries are homemade citrus marmalades. I make one as a straight-up pink grapefruit flavor, and also a fancified ginger-jalapeno orange marmalade.

Have you ever tried loquat preserves? Pretty good.

I've got a huge Ruby Red grapefruit tree smack in the middle of my front yard. I like to juice 'em and add tangerine juice and drink that for breakfast during the winter. Tangerine marmalade is interesting too.

And if you've never had a pommelo you gotta try it. One good size pommelo can make nearly two quarts of "lemonade." I will sometimes make lemonade tea using a pommelo and a gallon of solar tea ... or even mix the juice and tea 1:1.

[Kathy in FL]

Pumpkin Apple Bread

Preheat oven to 350 degrees F.

1/2 cup margarine (1 stick)
1 1/2 cups granulated sugar
3 eggs
2 teaspoons vanilla extract
1 1/2 cups canned pumpkin
3 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon each nutmeg, cloves and ginger
1 1/2 cups apples, pared and diced
(about 2 medium apples)

Cream together butter and sugar. Add eggs, vanilla extract and pumpkin. Mix. Sift dry ingredients and add to pumpkin mixture. Fold in apples and turn into a greased and floured 10-inch Bundt or angel food cake pan. Bake at 350 degrees F for 50 to 60 minutes. When done turn out on a rack to cool. Sprinkle with confectioners' sugar.

[Kathy in FL]

Baked Lentils with Bacon

1/2 pound bacon, diced
1 pound dried lentils
2 teaspoons salt
16 ounces tomato sauce
1/2 cup packed brown sugar
2 tablespoons prepared mustard
1/2 cup molasses
1 teaspoon onion salt
1/2 cup catsup

Partially cook bacon and drain. Put into Dutch oven with lentils, salt and 4 cups water. Bring to boil, cover, and simmer 30 minutes, or until lentils are tender but not mushy. Add remaining ingredients and pour into a greased 2-quart casserole. Cover and bake at 250 degrees F for 2 hours, or until most of liquid is absorbed.

[Kathy in FL]

Bacon and Rice Creole

1 pound bacon
1 green bell pepper, diced
3 small onions, chopped
2 1/2 teaspoons salt
1/8 teaspoon pepper
2 cups canned tomatoes
1 cup raw rice (not quick-cooking)

Simmer vegetables and spices in a saucepan. At the same time, fry the bacon. When bacon is done, remove from pan and crumble into small pieces. Drain off all but 3 tablespoons of fat, to which add the raw rice. Let rice brown lightly. Add the vegetables and bacon; let simmer over very low heat for 30 minutes. Check after 20 minutes to see if it is drying out. If so, add more tomatoes, or some water, or a combination of both.

[doc66]

Ummmmm...... gonna add these to the receipe notebook.

[Kathy in FL]

Cajun Shrimp Stir Fry

4 slices bacon
2 teaspoons cornstarch
1/2 teaspoon fish-flavored bouillon granules (or some other substitute ingredient for flavor)
1/3 cup water
1 1/2 pounds unpeeled medium-size
2 teaspoons Creole seasoning
1 small green bell pepper, cut into 1-inch pieces
1/2 cup diced celery
1 (14 ounce) can Cajun-style stewed tomatoes, undrained
Hot cooked rice

Cook bacon in a large wok or skillet until crisp; remove bacon, reserving 3 tablespoons drippings. Crumble bacon, and set aside. Combine cornstarch, bouillon granules and water; set aside. Peel and de-vein shrimp. Pat shrimp dry; sprinkle with Creole seasoning. Pour 2 tablespoons reserved bacon dripping around top of preheated wok or skillet, coating sides; heat at medium-high (325 degrees F) for 1 minute. Add shrimp; stir fry 2 minutes or until shrimp turn pink. Remove shrimp, and set aside. Pour remaining 1 tablespoon reserved drippings into wok; add green pepper and celery, and stir fry 2 minutes. Add tomatoes, and stir fry 2 minutes. Return reserved shrimp to wok, and add cornstarch mixture; bring to a boil. Cook, stirring constantly, 1 minute. Sprinkle with reserved bacon. Serve over hot cooked rice.

[Kathy in FL]

Barbecued Beef Brisket

1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon celery seed
1/4 teaspoon pepper
1 (2 1/2 pound) fresh beef brisket, trimmed (NOT corned beef)

Sauce:
1/2 cup ketchup
1/2 cup chili sauce
1/4 cup packed brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 to 1 1/2 teaspoons Liquid Smoke (optional)
1/2 teaspoon ground mustard

Combine the first six ingredients; rub over brisket. Place in a crock pot. In a bowl, combine sauce ingredients. Pour half over the brisket. Set the remaining sauce aside. Cover and cook on HIGH for 4 to 5 hours or until meat is tender. Serve with the reserved sauce. Yield: 8 servings

[Kathy in FL]

Coca-Cola Barbecue Beef

3/4 cup Coca-Cola (NOT diet)
1/4 cup Worcestershire sauce
1/4 teaspoon ground red pepper
1 tablespoon vinegar
1 1/2 pounds boneless chuck roast
2 cloves garlic, minced
2 onions, chopped
1 teaspoon instant beef bouillon granules
1/2 teaspoon dry mustard
1/2 cup catsup
1/2 teaspoon chili powder
2 tablespoons butter

In bowl, combine Coca-Cola, Worcestershire, vinegar, garlic, bouillon granules, mustard, chili powder and red pepper. Save 1/2 cup of this for sauce. Cut roast to fit crock pot. Place meat and onions into crock pot and pour remaining liquid (minus saved 1/2 cup) over meat. Cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours. In small pan, combine 1/2 cup saved liquid, catsup and butter. Heat. Serve with cooked meat, and pass the sauce.

[Kathy in FL]

Amish Friendship Bread Starter

3 c. sugar
3 c. flour
3 c. milk

On Day 1: In glass or plastic bowl, combine 1 cup sugar, 1 cup flour and 1 cup milk. Stir mixture with wooden or plastic spoon (don’t use metal spoon or electric mixer). Cover bowl loosely with paper towel, cloth, wax paper or plastic wrap. Keep at room temperature (don’t refrigerate).

On Days 2, 3 and 4: Using wooden or plastic spoon, stir mixture once each day.

On Day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk; stir.

On Days 6, 7, 8 and 9: Using wooden or plastic spoon, stir mixture once each day.

On Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk. You now have roughly four cups of starter to use to make bread with.

Amish Friendship Bread:

1 c. Amish friendship bread starter
2/3 c. oil
3 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla
1 1/2 tsp. cinnamon
1 c. sugar

In mixing bowl, combine all ingredients. Bake in 2 well greased and floured or sugared 9”x5” bread pans. Bake in 350 degree oven for 40 to 45 minutes. Additions (one or more to taste):(1/2 cup)- Raisins, apple (chopped), crushed pineapple(drained), candied fruit, coconut, dates(chopped), nuts and/or chocolate chips may be added to batter before baking.

[Kathy in FL]

Sour Milk Biscuits

2 c. flour
3 tsp. baking powder
1 tsp. salt
2 tbsp. shortening
1/2 tsp. soda
3/4 c. sour milk

Mix flour, baking powder and salt together. Add shortening. Mix well. Mix soda with sour milk. Add to flour mixture. Roll out 1/2 inch thick. Cut and bake at 450 degrees for 10 to 15 minutes

[Kathy in FL]

Baby Carrots a la Cracker Barrel

2 lbs fresh baby carrots
1 teaspoon salt
1 tablespoon sugar
2 tablespoons butter

Rinse carrots and put in a sauce pan, pouring enough water in pan to just cover the top of the carrots. Cover carrots and bring to a boil over medium heat. Turn heat to low and simmer about 30 minutes til tender when pierced with a fork. When carrots are tender pour off half to three fourths of the water. Stir in the rest of the ingredients.

[Kathy in FL]

Bloody Mary Shrimp and Pasta

1 pound fresh shrimp, peeled and deveined
3 cloves garlic, crushed
1/4 cup olive oil
1 pound fettuccine or other pasta
1 1/2 cups bloody Mary mix
2 tablespoons fresh chopped parsley
Parmesan cheese

Cook pasta according to directions; drain and keep warm. Saute shrimp with garlic in olive oil until the flesh is opaque, about 3 to 5 minutes. Add to pasta and toss with bloody Mary mix. Garnish with fresh chopped parsley and grated Parmesan, if desired.

[Kathy in FL]

Cinnamon Buns

20 small balls frozen bread dough
1 cup brown sugar, firmly packed
1/4 cup vanilla instant pudding
1 to 2 tablespoons cinnamon
3/4 cup raisins (optional)
1/4 to 1/2 cup melted margarine

Grease a 10-inch Bundt pan and add frozen rolls. Sprinkle with brown sugar, pudding powder, cinnamon, and raisons. Pour melted butter over all. Cover with a clean damp cloth and leave at room temperature. Turn out the lights and go to bed. In the morning preheat oven to 350 degrees F. Bake for 25 minutes. Let sit for 5 minutes and turn out on serving plate. Serve with fresh fruit if desired.

[Kathy in FL]

Quick Elephant Ears

1 (16 ounce) loaf frozen white bread dough
1/3 cup granulated sugar
1 teaspoon cinnamon
Cooking oil for shallow frying

Thaw bread dough according to package directions, cut into 12 pieces. In a small bowl, stir together the sugar and cinnamon and set aside. On a lightly floured surface, roll out each piece of dough to form a 1/8- to 1/4-inch thick oval. In a heavy skillet, heat oil (1/2 inch) over medium high heat. Fry bread ovals 1 to 2 pieces at a time, in shallow hot oil about 45 to 60 seconds per side or till bread ovals are brown. Remove with tongs and drain on paper towels. Sprinkle with cinnamon/sugar over the fried bread. Keep in oven while frying the remainder dough. 6 servings - 12 ears

[Kathy in FL]

Southern Grits Casserole

6 cups water
2 cups uncooked grits
1/2 cup butter, divided
3 cups shredded Cheddar cheese, divided
1 pound ground pork sausage
12 eggs
1/2 cup milk
salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish. Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted. In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and mix into the grits. Beat together the eggs and milk in a bowl, and pour into the skillet. Lightly scramble, then mix into the grits. Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper. Bake 30 minutes in the preheated oven, until lightly browned.