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Tales & Treats from a Towboat Cook, MamaBelle
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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
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from Teresa Bingham, Huntsville, AL
| WHISKEY COOKIES |
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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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Food page sponsored by
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The Docks-Casual Dining on the Waterfront
GoosePond Colony
Scottsboro, Alabama
Tennessee River MM 378.2 Lake Guntersville
click here for the menu!
Book your 2010 gatherings NOW!
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Try some of these Tasty Recipes!
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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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Deals at Life on the Water Store
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