Kat Food

Things we like to eat.

Random

  • Chicken and Sausage Gumbo

    2 to 2 1/2 pounds chicken thighs and drumsticks
    Salt, black pepper and cayenne pepper to taste
    1/2 cup vegetable oil
    1/2 cup all-purpose flour
    4 cloves of garlic, minced
    1 yellow onion, chopped
    1/2 green bell pepper, chopped
    1 stalk celery, chopped
    2 pounds of andouille sausage, cut in 1/4-inch rounds
    2 quarts of water
    1/2 cup green onion tops, chopped
    File powder (optional)

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  • Ablekage (Apple Cake)

    2 c. well-crumbled coconut or almond macaroons (the soft ones)
    8 Tbs. butter
    1 c. heavy cream
    2 Tbs. sugar
    2 c. peeled & coarsely chopped eating apples
    1/2 c. raspberry jam, thinned with water if necessary

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  • Lemon Chicken Salad

    Dressing:
    1/4 c. vegetable oil
    3 Tbs. soy sauce
    3 Tbs. fresh lemon juice
    3 Tbs. rice vinegar
    1 Tb. brown sugar
    1 Tb. dry sherry
    1 tsp. garlic powder
    1/4 tsp. minced fresh ginger root
    1/4 tsp. sesame oil
    Salad:
    Chow Mein Noodles
    5 c. shredded cabbage or lettuce
    2 c. cubed, cooked chicken
    8 oz. water chestnuts, drained
    1 c. julienned carrot strips
    6 oz. frozen pea pods, thawed
    1/2 c. sliced radishes
    1/2 c. sliced green onion

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  • Chocolate Turtle Cheesecake

    2 vanilla wafer crumbs
    6 Tbs. butter, melted
    14 oz. bag caramels
    5 oz. can evaporated milk
    1 c. chopped pecans, toasted
    16 oz. cream cheese, softened
    1/2 c. granulated sugar
    1 tsp. vanilla
    2 eggs
    1/2 c. semisweet chocolate pieces, melted
    Garnishes:
    Whipped cream, pecans, cherries

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  • Cherry Pound Cake

    2 c. sfted flour
    3/4 tsp. baking powder
    1 c. butter
    1 c. light brown sugar, packed
    1 tsp. vanilla
    1/2 tsp. almond extract
    4 eggs
    1/2 c. moderately finely chopped candied red cherries
    1/4 c. powdered sugar

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  • Sour Cream Coconut Cake

    For the cake:
    1 package (18 1/4-ounce) yellow pudding cake mix, made with milk instead of water
    1 cup sour cream
    1 1/2 cups granulated sugar
    12 ounces canned or frozen shredded coconut
    Seven-Minute Icing, made with 1 teaspoon vanilla (see next page)
    1/2 cup shredded coconut

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  • Apple Pumpkin Desserts

    21 oz. can apple filling or topping
    16 oz. can pumpkin
    14 oz. can sweetened condensed milk
    2 eggs
    1 tsp. cinnamon
    1/2 tsp. nutmeg
    1/2 tsp. salt
    1 c. gingersnap crumbs
    2 Tbs. butter, melted

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  • Provencale Beef Stew

    2 lbs. beef stew meat
    2 Tbs. oil
    1 1/2 Tb. flour
    1 c. wine
    1 c. beef broth or water
    Salt & pepper
    For the Sauce:
    1 onion, chopped
    3 cloves garlic, minced
    4 Tbs. olive oil
    16 oz. can tomatoes
    Pinch of thyme
    Bay leaf
    3 red peppers, cut into strips
    2 Tbs. flour
    1 c. red wine
    1 package frozen artichoke hearts
    1/2 c. black olives

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  • Eggnog Muffins

    2 c. flour
    1/2 c. sugar
    1 Tb. baking powder
    1/2 tsp. salt
    1 c. eggnog
    1/4 c. water
    1/3 c. butter, melted
    1 egg, beaten
    1 tsp. vanilla
    1/2 tsp. nutmeg

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  • Strawberry Bread With Strawberry Spread

    Grease for the pans
    2 (10-ounce) packages frozen strawberries, thawed
    3 cups plain all-purpose flour
    2 1/4 cups granulated sugar, divided
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1 teaspoon salt
    1 cup vegetable oil
    4 large eggs
    1 (8-ounce) package cream cheese, softened

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