Kat Food

Things we like to eat.

Random

  • Malt Shoppe Pie

    1 graham cracker pie crust
    1 pint vanilla ice cream, softened
    8 oz. Cool Whip, defrosted
    8 oz. Whoppers candy
    Cool Whip for garnish
    ** For a chocolately taste, use a chocolate flavored pie crust.

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  • Apricot, Cranberry and Walnut Pie

    2 eggs
    1 cup packed light brown sugar
    1 teaspoon vanilla
    1/4 cup heavy cream
    3 tablespoons butter, melted
    3/4 teaspoon ground cinnamon
    1/4 teaspoon salt
    1 1/2 cups walnuts, lightly toasted and coarsely chopped
    1 1/2 cups dried apricots (about 8 ounces), cut into 1/2-inch pieces
    1 cup dried cranberries
    1 (9-inch) pie crust in pie pan, unbaked and chilled

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  • Fresh Bread Bowls for Soup

    5 1/2 to 6 cups all-purpose flour, divided
    2 tablespoons granulated sugar
    2 envelopes RapidRise yeast
    1 teaspoon salt
    1 cup water
    1 cup milk
    2 tablespoons butter or margarine

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  • Bishop’s Bread

    Nonstick baking spray with flour
    1/2 cup (1 stick) butter or margarine
    1 1/2 cups firmly packed brown sugar
    2 cups all-purpose flour
    1/2 cup chopped walnuts or pecans
    1/2 teaspoon baking soda
    2/3 cup buttermilk
    1 large egg, well-beaten
    1 teaspoon ground cinnamon, plus additional 1/2 teaspoon for sprinkling, if desired

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  • Lemon Curd

    2 large eggs plus 2 large egg yolks
    3/4 cup granulated sugar
    2/3 cup freshly squeezed lemon juice (about three lemons)
    2 teaspoons grated lemon peel
    Few grains salt
    5 1/3 tablespoons ( 2/3 stick) unsalted butter, chilled and cut into small pieces

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  • Autumn Fruit Triangles

    2 apples, peeled & cored
    2 pears, peeled & cored
    3 Tbs. butter
    1/2 c. raisins
    3 Tbs. rum
    1/2 c. apple juice
    4 Tbs. brown sugar
    1 c. vanilla wafer crumbs
    8 sheets phyllo pastry, thawed
    2 Tbs. butter, melted

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  • Zesty Pepper Butter

    1/2 c hot pepper jelly
    1/2 c butter, softened
    1 T balsamic vinegar or cider vinegar

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  • Gumbo Z’herbes

    1 pound medium-sized mushrooms, smoked (directions follow)
    1 pound red beans, cooked
    or 2 (15-ounce) cans, drained and rinsed well
    1 cup olive oil
    2 cups all-purpose flour
    2 cups chopped onions
    1 cup chopped bell pepper
    3/4 cup chopped celery
    3/4 cup minced shallots
    1/4 cup minced garlic
    6 bay leaves
    1 1/2 teaspoons dried thyme
    1 1/2 teaspoons black pepper
    2 teaspoons white pepper
    3/4 teaspoon cayenne pepper
    2 tablespoons salt
    1 gallon water
    1 bunch collard greens
    1 small head cabbage
    1 bunch turnip greens, rinsed and chopped
    or 1 (10-ounce) package frozen greens
    1 bunch mustard greens, chopped
    or 1 (10-ounce) package frozen greens
    1 bunch green onions, chopped
    1/4 cup fresh parsley, chopped
    1 tablespoon soy sauce

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  • Cuban Sandwiches

    Sandwiches:
    8 oz. thinly sliced pork loin, marinated & drained
    2 tsps. butter
    8 oz. thinly sliced boiled ham
    4 oz. sliced Swiss cheese
    16 thin slices dill pickle
    4 8″-oval rolls Cuban bread, halved
    Mojo Sauce:
    1 c. water
    1/2 c. peeled garlic cloves
    1/2 c. Spanish olive oil
    1/4 c. cider vinegar
    2 tsps. salt
    1/2 tsp. cayenne pepper
    1/2 tsp. dry thyme leaves
    1/4 c. fresh lemon juice

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  • Cold Spiced Peach Soup

    1 1/4 tsps. anise seed
    5 whole cloves
    2 1/2 c. half & half
    28 oz. can peaches or pears packed in syrup, undrained
    1 Tb. lemon juice
    18 thin slices fresh peach or pear
    6 mint leaves

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