Add a 1/4 lb. of the salt to water and bring to a boil. Add potatoes, boil for 16 minutes. Add onions, boil for 4 minutes more. Add fish and the other 1/4 lb. of salt and boil for 10 minutes, then drain in a colander. For each plate, place two pieces of fish, two potatoes and two onions. Then drizzle the fish, potatoes and onions with 2-3 tablespoons of melted butter (I use unsalted). Serve with a wedge of lemon, coleslaw and a piece of Door County cherry pie for dessert.
Put cherries in a clean, 1-quart glass jar; add sugar. Fill the rest of the jar with vodka. Place lid on jar and shake.
Store jar in a cool, dark area for 1 to 4 months, shaking jar occasionally.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
In a stockpot, combine the water, onion, celery, vinegar, bay leaf, tarragon, dill, and fennel. The pot should be not more than half full.
Bring to a rolling boil, then lower the heat and simmer for 30 minutes or more.
Place serving plates and plates in a warm oven or near the fire, if outdoors.
Scrub the potatoes but do not peel them. Add to the pot along with the carrots. Cook at a rolling boil for 15 minutes.
Divide the fish in 4 portions.Wrap 2 portions in well-washed cheesecloth. Repeat with the other two portions.
Add to ...
Make a white roux with 6 tbsp butter and 1/2 cup flour by melting the butter in a medium skillet, stirring in the flour and simmering 3- 5 minutes while stirring constantly.
Avoid browning.
Set aside.
Melt 2 tbsp butter in a stock pot, or Dutch oven.
Add diced onions and carrots.
Saute until tender.
Add chicken broth, diced smoked sausage, diced potatoes and chopped cabbage to the pot.
Stir and simmer for 20 minutes.
Add white roux, thyme, salt and pepper to the pot.
Stir until smooth.
Simmer for 20 minutes.
Brown ground beef. Add remaining ingredients and simmer slowly for 2 hours or in crock-pot. Add brown stock as needed for moisture.
Stir the salt into the water & bring to a boil.
Place the potatoes & onions into the wire basket & lower into the boiling water.
When water returns to a boil, cover & boil for 15-20 minutes or until potatoes are fork tender.
Cut the fish in a diagonal, into about 4-5 inch chunks.
Remove potatoes & onions when done, drain well & empty into a bowl & keep warm.
Place the fish into the basket & lower into the same boiling water.
Be sure fish are completely submerged.
Cover & boil fish for approx 10-12 minutes or until fish if ...
Separate one egg; set aside.
In a large mixing bowl, cream butter and 1 cup plus 2 tablespoons sugar until light and fluffy. Beat in remaining eggs and reserved egg yolk. Beat in extract.
Combine flour, baking powder and baking soda; gradually add to the creamed mixture.
Turn onto floured surface. Knead in cherries and almonds. Divide dough in half; spape each portion into a 12x3\" rectangle. Transfer to a greased baking sheet.
Beat reserved egg white; brush over dough. Sprinkle with remaining sugar.
Bake at 350F for 28-30 ...
Saut ground beef. Add remaining ingredients. Cook slowly 2 hours or longer.
Place potatoes and onions in a large kettle with 8 quarts of water.
Bring to a boil and add 1 cup salt.
Boil for 20
minutes. Place fish steaks in a basket and lower into boiling water above the potatoes.
Add another cup of salt and boil for 12 minutes. To test for doneness, the fish should flake easily with a fork and the potatoes should spear easily.
Drain and serve with drawn butter, parsley and lemon.
Place cinnamon rolls overnight in a greased 9x13 pan (or a springform pan) OR place rolls in pan at least 4 hours to raise. I typically throw them in the oven so they are ready to go in the morning.
Bake rolls for 18-20 minutes at 350 degrees.
While rolls are baking, combine the rest of the ingredients in a small pot and heat until thoroughly combined (no sugar particles remaining). Set aside.
Take rolls out to cool, and drizzle a layer of glaze on top. Keep extra glaze to pour on individual rolls.
Enjoy!
Preheat oven to 350\u00b0F and butter an 8 x 8\" square baking pan.
BOTTOM LAYER: Combine 1 cup of flour, the butter, and the confectioners' sugar in a bowl.
Beat until smooth.
Pat mixture into the prepared pan with fingers, and bake for 25 minutes or until golden.
TOP LAYER (THIS SHOULD BE MADE WHILE THE BOTTOM LAYER IS IN THE OVEN): In a small bowl, toss frozen cherries with vanilla; set aside.
In a large bowl, slightly beat the eggs.
Gradually add the sugar and beat until they are thick and light.
Add the remaining 1/4 ...
Brown beef and pork.
Add oregano and cheese.
Stir over low heat until melted.
Spread over cocktail rye slices.
Bake at 400\u00b0 to 425\u00b0 for 10 minutes or until bubbly.
Grease a 9x13 cake pan Preheat the oven to 350 degrees LAYER ONE: Sprinkle the cherries into the pan.
LAYER TWO: Sprinkle the dry cake mix over the cherries.
LAYER THREE: Drizzle the melted butter evenly over the top of the cake mix.
LAYER FOUR: Sprinkle the chopped pecans on top of mixture.
Bake for 50 minutes.
Serve warm with ice cream or with cool whip.
ool cheesecake in oven with door ajar for at least 2
Place the items into Crockett County.
Mix them every chance you get, fill them with pride and a touch of temptation.
After they are well blended, use their talents for the unreachable goals.
When the goal is met, start over.
This recipe will serve everyone in Crockett County.
The final results will be the meaning of the words, Crockett County Chamber of Commerce.
With electric mixer, beat cream cheese and Equal until fluffy. Beat in eggs, cornstarch, sour cream and vanilla until well blended.
Pour into in a 9-inch spring-form or flat glass pan. Place cheese cake pan into a roasting pan with 1-inch of hot water. Bake at 300\u00b0 until set in center, approximately 45 to 60 minutes. Turn oven off and let cheesecake cool 3 hours in the oven with the door ajar.
Refrigerate 8 hours.
In electric mixer, beat cream cheese and Equal until fluffy. Beat in eggs, pumpkin, cornstarch and mix in sour cream, spices and vanilla until well blended (beat 5 minutes). Pour into 9-inch spring-form or flat glass pan. Place cheesecake in a roasting pan with 1-inch of hot water. Bake at 300\u00b0 until set in center (about 60 minutes). Turn off oven and let cheesecake cool 3 hours in oven with door slightly ajar.
Refrigerate 8 hours.
Sift together dry ingredients.
Mix liquid ingredients together and add to dry ingredients.
Mix well.
Bake in 350\u00b0 oven for 1 hour and 10 minutes in covered casserole.