Kat Food

Things we like to eat.

Random

  • Saute of corn, tomato & okra

    2-3 strips streak-o-lean bacon
    1 quart fresh okra, sliced
    1 quart fresh corn, off cob
    1 quart stewed tomatoes

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  • Dark and Stormy

    2 1/2 oz. Pusser’s rum
    Ginger beer (Pinder’s Old Bahamian is a good brand)
    1/4 section, fresh limes

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  • Stareos

    1 1/2 c. flour, plus some for work surface
    1/2 c. cocoa powder, sifted
    8 oz. unsalted butter, in small pieces
    1/2 c. + 1 Tb. sugar
    1 c. mascarpone
    1/4 tsp. vanilla extract

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  • Stuffed Redskins

    24 small red-skin potatoes
    1/4 tsp. salt
    2 Tbs. oil
    1/2 c. sour cream
    Salt & pepper
    1/2 c. minced yellow pepper

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  • Hazelnut Butter

    1/2 c chopped toasted hazelnuts
    1/2 c butter, softened
    1 t honey

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  • Cinnamon Chocolate Fudge

    4 tablespoons vegetable oil
    12 tablespoons cocoa powder
    3 cups granulated sugar
    2 teaspoons cinnamon
    2 tablespoons light corn syrup
    1 1/4 cups milk
    4 tablespoons margarine
    1 teaspoon vanilla
    2 cups chopped walnuts

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  • Almond Hershey Bar Pie

    9″ graham cracker crust
    24 large marshmallows
    6 8.7 oz. Hershey bars with almonds
    1/2 c. evaporated milk
    8 oz. carton Cool Whip, thawed
    Grated chocolate for garnish

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  • Colorful Vegetables

    2 Tbs. butter
    2 medium zucchini, sliced
    2 c. sliced mushrooms
    1/2 green pepper, cut into strips
    1/2 tsp. ground cumin
    Salt & pepper to taste
    1 c. finely chopped tomato
    1/4 c. chopped green onion

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  • Crockpot Pot Roast

    1 beef chuck roast, 3-4 lbs.
    Flour
    2 Tbs. vegetable oil
    28 oz. can tomatoes, drained
    1/2 c. red wine
    3-4 cloves garlic, mashed
    3 bay leaves
    1 medium onion, chopped
    Salt & pepper

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  • Sock-it-to-me-Cake

    Filling:
    2 Tb reserved cake mix
    2 Tb brown sugar
    2 tsp ground cinnamon
    1 c finely chopped pecans
    Cake:
    1 package butter recipe golden cake mix, divided
    4 eggs
    1 c sour cream
    1/3 c oil
    1/4 c water
    1/4 c sugar
    Glaze:
    1 c confectioners’ sugar
    1 – 2 Tb milk

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