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Tales & Treats from a Towboat Cook, MamaBelle Minimize


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She was the best cook on the water.  She's my MamaBelle. 

Click here for some of her favorite recipes...and a story to go with it...


      

 

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Whiskey Cookies Minimize
from Teresa Bingham, Huntsville, AL
WHISKEY COOKIES  
4 cups flour
1 cup sugar
1/2 cup melted butter or shortening
3/4 cup milk
1/4 teaspoon ground cloves
pinch black pepper (optional)
1/2 cup plus 1/2 tablespoon cocoa
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 cup chopped nuts
2 oz. whiskey
Preheat oven to 350°F.

Combine dry ingredients, add whiskey, butter or shortening and milk. Refrigerate overnight.

Bake at 350F on a lightly butter cookie sheet. Frost warm ball cookies with chocolate or whiskey glaze.

Whiskey Glaze: 1 cup confectioners' sugar stirred together with a few drops of whiskey or vanilla extract (enough to make a spreadable glaze).


      

 
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Try some of these Tasty Recipes!
Beer Can Chicken...sent to Chip Moffatt, Atlanta, Georgia

Green Tomato Relish from Nancy Welch, Mobile, Alabama the February March 2010 winner!

Chocolate Chess Pie, from Judy Wilkins, Brookhaven, Mississippi

From reader Maude Jenkins, Tupelo, Mississippi WINNER in our November December 2009 issue!
Turnip Green Casserole
1 (15 oz.) can chopped turnip or mustard greens, drained or leftover greens
1 tsp. sugar
Salt, pepper to taste
1/2 of (10 1/2 oz.) can cream of mushroom soup
1/2 c. mayonnaise
2 tbsp. wine vinegar
1 tsp. horseradish
2 eggs, slightly beaten
Bread crumbs
Grated cheddar cheese
Blend all ingredients together except crumbs and cheese. Pour into casserole dish. Sprinkle with bread crumbs and cheese.  Bake one hour at 350 degrees. Serves 6 to 8.


Pork Tenderloin & Portobello Piccata Capt. Louis Letson
Pork Tenderloin         1.5 #     Slice ~ ½”& pound to ¼ inch thickness
Portobello Mushrooms    1/2 #     Slice- ¼ inch thick
3 oz. Extra virgin olive oil
3 Tbsp    drained & dry Capers                   
¼ cup chopped Parsley                   
2 Tbsp Lemon juice               

Heat oil in iron skillet over moderate heat, fry capers about 2 minutes;
Remove to paper towel to drain.
Season Pork cutlets with salt & pepper, add to caper flavored oil & sauté in batches, turning once until slightly browned. About 2 minutes per side. Transfer to a platter
& keep warm.
Add Portobello slices to same skillet and sauté quickly. Remove to platter with pork.
Add parsley & lemon juice to skillet and simmer, deglazing skillet , about 1 minute.
Place a few pieces of pork on plate, top with portobellos, pour sauce over and
garnish with capers.
Serve with pasta.


Foolproof Deer-N-Tater Tots Pam Knauf, Slice-O-Life, Ditto Landing
1 lb ground venison, elk, hamburger meat        1/3 cup chopped onion
1/3 cup chopped green pepper            1 - 2 tablespoons chili sauce
1 can cream of mushroom soup            1/4 cup water
Frozen tater tots
Combine ground venison, onion, & green pepper.  Brown over medium heat.  (If
used hamburger meat, drain.)  Add chili sauce, mushroom soup & water.
Combine thoroughly.  Turn into casserole dish.  Cover top with frozen tater
tots.  Bake, uncovered, 375 degrees, for 35 minutes.
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COTTAGE CHEESE COOKIES, Connie Stillman, Birmingham, AL
 
1 lb. cottage cheese
1 lb. butter
4 c. sifted flour
Mix ingredients and refrigerate overnight. Roll out thin (about 1/3"). Cut out with round cookie cutter or a glass. Spread 1 teaspoon filling on each. Top with another round (like sandwich) and bake at 350 degrees about 18 to 20 minutes or until brown.

Frost cookies with thin frosting when cool.

FILLING:
2 1/4 c. chopped dates (raisens, cranberries work great, too)
1 c. sugar
1 c. water
1 c. nuts
Cook until thick.

    

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