Pea Salad

I can’t tell you the first time I had this, because my mother has been making this since before I was born.  It has been a staple in my life, since I have had a life.  So it’s only right to share this dish, that I hope will be served in my family long after my grandchildren’s grandchildren are gone.

here’s what we’ll need:

1 can sweet peas ( thoroughly drained )

1/3 c. chedder cheese cut into 1/4″ cubes

1 hard boiled egg ( chopped)   optional

1/4 c. onion  ( finely minced)

3 T. Mayonase or Miracle Whip

Combine ingredients, stir.    Serve Cold

Dirty Rice

Now this is a cajun dish that is a full meal on it’s own.  I have had many incarnations of Dirty Rice.  Some have been good…. some, not so much.

This is a pretty solid recipe, and will be sufficient to feed about 4 healthy folks and leave some leftovers.

Here’s what we’ll need.

2 c. white rice

1 lb. Ground Beef

1 lb. Ground Pork

1 lb. Ground Chicken Giblets ( heart and gizzard)

1/2 c. butter

1 c. celery ( finely chopped )

1 c. Onion ( finely chopped )

1 c. Bell Pepper ( finely chopped )

1 T. Miced fresh garlic

1 t. gound Black Pepper

2 T.  Worcestershire  sauce

1 T. Salt

1/2 c. red wine

Cook rice according to the directions on the package, but don’t start it real early. You’ll see why in just a minute.

In a large stock pot, combine everything but the rice and the wine. Cook over medium heat for  3 hours stiring every 15 min or so.  When it’s cooked for 3 hours, add the cooked rice and the wine.  Reduce heat to low and cook for another 30 min, stiring often.

Enjoy

Almond Toffee

This can best be described as a mouthgasm.   I have shamelessly taken this recipe from my mother, who has agreed to my re-posting it.

1 lb. of butter

1 lb. light brown sugar

32 ounces of sliced almonds

12 regular Hershey bars

Heat oven to 300 degrees to roast almonds in the pan

you will use for the candy.  I knead them to break

them up some and smooth them out in pan.  I roast

them while I am starting my candy for about 5-10 min.

After taking the pan out of the oven I take out of the

pan all but a thin layer of almonds and the rest go into

a bowl to add to the toffee topping…on top of the choc.

Bring butter and brown sugar to a boil (at this point I

add a handfull of almonds saved from the pan).  I cook

at medium high on an electric range/med. gas.  I use

the Taylor Thermometer and bring it to 283 degrees

removing immediately and pouring it over warm almonds

spreading evenly.  Quickly cover with the Hershey bars

and smooth out then add the rest of the almonds and

lightly press all with a potato masher.  After it cools

a little, I press with the potato masher again.  Let it

set for 24 hours before cutting into pieces.

The secret to this recipe is to “wash the pot” as it

is cooking by dipping a rubber spatula (Pampered Chef

preferred as it can tolerate high heat) into a cup of water

and washing down the sides of the pot frequently…this

keeps the sugar from crystallizing on the sides.

This all sounds difficult but if you have your candy

unwrapped and stacked beside the pan where your

candy will be poured…it will take about 30 minutes.

Bacon Wrapped Asparagus

I have yet to meet anyone who thinks asparagus is ok.  Seems to be one of those love it or hate it.  Well I love it, and this is my page, so here is a good one =-).

Here’s what we’ll need:

1 bunch fresh asparagus  ( cleaned and trimmed )

1 brick Pepperjack cheese  ( cut into slivers about half as long as the asparagus and about as big around as a pencil )

1 pkg Bacon  ( I use Wright’s Peppered Bacon )

take 3 spears of asparagus and surround a sliver of cheese with them.  Wrap the asparagus in bacon, and place on a non-stick deep cookie sheet.

continue this process for as many servings as you choose.  3 wraps is about perfect as a side.  4-5 for just a finger food snack.

place the sheet in the oven and bake at 350 for about 15 min, or until bacon is at desired degree of done.

Enjoy