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Wednesday, November 30, 2005

BillyBob Cheater Quick Yeast Rolls

2 tablespoons shortening
3 tablespoons white sugar
1 cup hot water
1 package active dry yeast
1 egg, beaten
1 teaspoon salt
2 1/4 cups all-purpose flour


Preheat oven to 425 degrees F . Grease 8 muffin cup pan. In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size. Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size. Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Mrs. Barringer's Fruit and Nut Log

1 (12 oz) package vanilla wafers crushed
1 cup chopped candied pineapple
1 cup chopped candied cherries
2 cups chopped pecans or walnuts
1 14 oz can sweetened condensed milk
sifted powdered sugar

Combine 1st five ingredients. Mix well. Divide into 3 equal parts. Roll into an 11 inch log. Roll each log in powdered sugar. Refrigerate for several hours or until firm. Cut into 1/2 inch slices.

Cappucino Fudge

Makes 3 doz squares

1 jar (7 oz) marshmallow Cream
1/2 cup sugar
2/3 cup whipping or heavy cream
1/4 cup margarine
1 tsp instant coffee powder
1/4 tsp ground cinnamon
1/4 tsp salt
1 12 oz bag semi-sweet chocolate chips
1 cup toasted chopped hazelnuts or walnuts

Line 8" square baking pan with aluminum foil; set aside. In 2 qt saucepan, combine marshmallow cream, sugar, cream, margarine, coffee powder, cinnamon and slat. Bring to a boil over medium heat, stirring constantly. Continue to boil 5 minutes, stirring constantly. Remove from heat. Stir in chocolate chips until smooth. Stir in nuts. Pour into prepared into prepared pan. Cover and refrigerate at least four hours or overnight. Using foil, lift fudge onto cutting board. To serve, cut into squares.

Tuesday, November 29, 2005

Lynn's Cheese Ball

1 jar old english Kraft cheese spread
1 8 oz bar cream cheese
1/2 tsp garlic salt
parsley flakes for color
Few drops worchestire sauce
Crushed pecans

Mix together by hand and roll in crushed nuts. Refrigerate. Makes 1 small ball. Double recipe if two balls are desired or 1 large ball.

Sausage Balls

1 lb hot sausage
3 cups sharp cheese (grated)
3 cups bisquick

Blend all ingredients thoroughly. Shape into 1/2 " to 3/4" balls. Bake at 350 degrees for 35-40 minutes. Check after 30 minutes.

Monday, November 28, 2005

Orange Slice Cake

1/2 lb margarine
2 cup granulated sugar
4 eggs
1 tablespoon soda
1/2 cup buttermilk
3 1/2 cup regular flour
1 tablespoon rum flavoring
1 box pitted dates, chopped
1 lb candy slices, chopped
1 small can grated cocount
2 cup chopped nuts
1 can frozen o.j. (6 oz) undiluted
1 cup powdered sugar

Cream butter and sugar. Add beaten eggs one at a time. Dissolve soda in buttermilk. Add to creamed mixture alternately with flour (keep 1 cup set to the side). Stir mixture after addition. Add flavoring. Sift reserved flour over chopped fruit, candy and nuts. Fold into cake mixture. Place in greased and floured tube pan. Bake at 300 degrees for 3 hours. Mix o.j. and powdered sugar. When cake comes out of oven, pour over cake. Let sit in pan until cooled.

Hot Fudge Pudding Cake

1 1/4 cups sugar, divided
1 cup all purpose flour
7 tablespoons Hershey's Cocoa, divided (3 and 4)
2 tsps baking powder
1/4 tsp salt
1/2 cup milk
1/3 cup butter or margarine melted
1 1/2 tsps vanilla extract
1/2 cup packed light brown sugar
1 1/4 cups hot water
1 cup chopped walnuts (optional)

Heat over to 350 degree. In medium mixing bowl, combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Add nuts if desired. Pour batter into square 8x8x2 or 9x9x2 inches. In small bowl combine remaining 1/2 cup sugar, brown sugar and remaining 4 tablespoons cocoa. Sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, add a scoop of ice cream, then spoon sauce from bottom of pan over top.

Wednesday, November 23, 2005

Refrigerator Biscuits

2 cups buttermilk ( I keep powdered buttermilk on hand for recipes calling for it)
1 package active dry yeast
1 tsp baking soda
1 tsp salt
1 tsp baking powder
1 tsp cream of tartar
2 tbspn sugar
4 cups flour
1 cup margarine or butter

Heat buttermilk to lukewarm and add yeast; stir until dissolved. Cool. Mix and sift dry ingredients into bowl. Cut in margarine until size of small peas. When buttermilk is cool, mix with dry ingredients. Put in covered container and refrigerate until ready to use. Roll dough and cut into biscuits. Let rise 20-30 minutes before baking in a preheated ove for 10 minutes. Dough keeps covered in the refrigerator for at least 5 days. Makes about 24 small biscuits.

Cranberry Nut Bread

Makes 1 loaf

2 cup sifted flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp soda
1 tsp salt
1/4 cup shortening
1 egg, beaten
1 T grated orange rind
3/4 cup orange juice
1 cup fresh cranberries, coarsely chopped
1/2 cup chopped nuts

Sift dry ingredients into mixing bowl. Cut in shortening. Combine egg, orange rind and juice. Pour into dry ingredients. Mix just to dampen. Carefully fold in cranberries and nuts. Spoon into grease 9x5 loaf pan. Bake at 350 about 1 hour until bread tests done. Remove from pan; cool before slicing.

Tuesday, November 22, 2005

Grandma's Candied Sweet Potatoes

My grandmother passed away 12 years ago this week. She was a terrific cook. This is one of our favorite recipes that she used to make every year for Thanksgiving.

8 large sweet potatoes
1/2 box brown sugar
1/2 cup white sugar
salt and pepper to taste
1/2 stick margarine or butter
1 heaping spoon crisco shortening

In electric skillet place shortening and margarine, let melt. Peel and slice potatoes, slice them thick. Place in skillet, salt and pepper then add both kinds of sugar. Next cover with water, then place lid on top and put on medium heat (320 degrees). Leave there till starts cooking good, then turn down to low heat. Just high enough so they continue to cook. Let cook like this for about an hour or until all water has cooked off and ther eis a nice syrup around the potatoes. Do not stir. If necessary while they are cooking move them around gently in the pan with a pointed fork. If you stir them, they will get mushy.

Grilled Vegetable Salad

1 large onion
1/3 cup white balsamic vinegar
2 tblspns olive oil
2 shallots, finely chopped
1 tsp dried Italian seasoning
1/4 tsp salt
1/4 tsp pepper
1 1/2 tsps molasses
1/2 lb carrots, scraped
1 sweet red pepper, seeded
1 sweet yellow pepper, seeded
2 zucchini
2 yellow squash

Combine first 7 ingredients in a large bowl. Set aside. Cut carrots and remaining vegetables into large pieces. Add veggies to vinegar mixture, tossing to coat. Let stand 30 minutes, stirring occasionally. Drain veggies, reserving vinegar mixture. Arrange veggies in a grill basket. Cook, covered with grill lid, over med-hot coals (350-400) 15 to 20 minutes, turning occasionally. Return veggies to reserved vinegar mixture, tossing gently. Cover and refrigerate.

Monday, November 21, 2005

Goulash Paprikash

2 pounds ground beef
1 1/2 tsp salt
2 1/2 tablespoon flour
1 tablespoon paprika
1/4 tsp pepper
2 tablespoon vegetable oil
1/2 cup sliced onion
1 pound canned tomatoes
2 tablespoon cold water

Sprinkle beef with 1 tsp salt. Shape in 6 - 1" thick patties. Combine 1 tablespoon of flour with paprika, and 1/2 tsp salt and peper. Mix well. Coat patties lightly with this. In large saucepan high, heat oil and brown onion. Remove onion with slotted spoon, in same pot, brown patties both sides, adding more oil if necessary. Remove from heat. Drain off excess fat. Reduce heat to medium. Stir in tomatoes. Bring ot boil. Blend remaining 1 1/2 tablespoon flour with cold water and stir into simmering mixture, loosening and browned bits in the bottom of the pot. Add onions and patties, cover and simmer 1/2 hour. Serve with buttered poppy seed noodles.

Nancy's Classic Jambalaya

1 lb crabmeat - drained
1/2 lb cooked shrimp
6 slices bacon, chopped
1 med onion, chopped
1 med green pepper, chopped
1/2 cup celery, chopped
2 clove garlic, minced
2 cups can whole tomatoes juice and all
1 cup uncooked regular rice
1 tablespoon worcestershire sauce
1/2 teaspoon salt
1/4 tsp pepper
1/8 tsp cayenne pepper
1/4 tsp thyme
1 bay leaf, crumbled
dash tabasco
1/2 cup water

Fry bacon until lightly browned. Add onion, celery, and green pepper and garlic; cook until tender. Add tomatoes, rice, seasonings and water. Cover and simmer for 20 minutes. Then add crabmeat and shrimp and simmer 10 more minutes. Serve immediately.

Friday, November 18, 2005

Eleanor's Festive Sweet Potatoes

3 cups cooked, mashed sweet potatoes
1/2 cup sugar
1/4 cup milk
1/3 cup margarine, melted
1 tspn vanilla extract
2 eggs, beaten
1 cup flaked coconut
1 cup firmly packed brown sugar
1/3 cup all purpose flour
1/3 cup margarine, melted
1 cup chopped pecans

Combine first 6 ingredients, mixing well. Spoon into a lightly greased 8 " square baking dish. Combine remaining ingredients; sprinkle over top of sweet potatoes. Bake at 375 degrees about 25 minutes or until golden brown.

Cranberry Apple Delight

3-4 cups cooking apples, peeled and sliced
2 cups or 1 bag whole fresh cranberries
1 1/2 cups sugar
1/2 cup water
Mix above and put into buttered 13x9 casserole

Topping: Melt 1 stick butter or margarine and add:

1 1/2 cups quick Old Fashioned Oats
1/2 cup brown sugar
1/3 cup flour
1/2-3/4 cup chopped walnuts

Crumble over top of fruit
Bake for 40 minutes at 350.

Thursday, November 17, 2005

Dr BillyBob: Tomato Soup Altercation

Growing up BillyBob got his share of tomato soup which he didn't like he learned to modify it.


One can of tomato soup, off brand cheap kind works fine
grinding pepper
grated cheese or small chunks of any old cheese laying around
Tabasco hot sauce.
You can thow in other things hanging in the fridge and the cupboards, such as french fried onions, diced real onions, a slice or two of tomato. Let your imagination be your guide.

pour soup in a big microwave mug. Add all the stuff, grind pepper on top. Add water to finish filling. Stir. Microwave four minutes, enjoy.

Carrot Raisin Salad

Approximately 4 cups finely grated carrots
1 cup raisins
1 cup miniature marshmallows (cut up in small pieces)
1/2 cup chopped coconut bits
1 cup sour cream
1 small can crushed pineapple

Blend all of the above ingredients together.

Note: if you want it sweeter, add small amount of sugar.

Eleanor's Macaroni Tuna Salad

My ex-grandmother-in-law gave me this recipe. She is one of the sweetest people I have ever met and even after my divorce to her grandson, she wrote me Christmas cards every year. She now is in the final stages of Alzheimer's and I wanted to take this opportunity to share one of her recipes with the world so that we will remember her, even when her body has robbed her of the ability to remember. God bless, Eleanor and thank you for your kindness.

2 cups elbow macaroni, cooked, drained
2 6 1/2 oz cans tuna in water, drained, flaked
1 cup Kraft Sandwich spread
1 cup Chopped cucumber
1 cup celery slices

Combine ingredients, mix lightly and chill. Add additional sandwich spread before serving if desired.

Wednesday, November 16, 2005

BillyBob Doesn't Know How to Make Salsa


5 Roma tomatoes diced small
1/2 onion diced small again
fresh cilantro chopped fine
One small can of chopped green chilies
Chile powder
Garlic powder
1/2 cup of olive oil
1/4 cup of balsamic vinegar

BillyBob's optional throw ins: A can of white corn, three bean relish, shredded cheese, A can of kidney beans, you get the picture its imagination time.


Mix it all up good, sample and taste as you add stuff. Don't eat it all.

Serve with taco dipping chips, on sandwiches, as a salad topped with sour cream, be brave and just throw it into things. Saves well covered in the fridge.

Tuesday, November 15, 2005

Holiday Punch

Serves 10-12

2 cups cranberry juice
4 cups lemonade
1 cup orange juice
1/2 cup maraschino cherries
lemon slices
18 oz gingerale, chilled
Combine juices, cherries and lemon slices in bowl. Chill. Before serving, add gingerale.


2 cups Del Monte Pineapple Grapefruit Juice Drink (chilled)
1 egg white
2 tsp powdered sugar
4 ice cubes

Combine ingredients in blender container. Cover and un on high until well blended. Pour into chilled glasses. Garnish as desired. (2 servings: 10 oz each).

Monday, November 14, 2005

Grandma's Pumpkin Pie

make 2 small or 1 large pie (8 inch versus 9 inch deep or 10 inch)

1/2 cup brown sugar
1/2 cup white sugar
2 cups cooked (cooled) pumpkin
2 tsp corn starch
3 eggs
3 tsp pumpkin pie spice
1/2 tsp nutmeg
1/2 tsp clove
1/2 tsp allspice
1/2 tsp salt
shake of pepper
1 tsp vanilla
1 large can evaporated milk

Beat corn starch into cashaw or pumpkin, add eggs and beat. Add sugar, spices and milk - beat well (wire whip). Pour into pie crust(s). Bake 15 minutes at 450 degrees, then 350 degrees for 40-50 minutes.

Crust for 2 crust pie or 2 pie crusts:

2 cups flour
1/3 cup shortening
1/3 cup water
1 tsp salt

blend shortening with flour and salt with pastry blender, then add water, shape into ball of dough, divide in hald and roll out for crusts.

Decadent Peanut Butter Pie

1 prepared chocolate cookie pie crust
1 cup creamy peanut butter
8 oz cream cheese (at room temperature)
1/2 cup sugar
12 oz container of non-dairy whipped topping, divided
1-11.75 oz jar of Smucker's Hot Fudge Ice Cream Topping, divided

2 tbs smucker's hot fudge and 2 tbs peanut butter

In a medium bowl, beat togeher the peanut butter, cram cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie.

Reserving 2 tblspns of Smucker's Hot Fudge, place remaining Hot Fudge into microwave safe bowl or glass measuring cup. Microwave for 1 minute. Stir. Spread Hot Fudge over pie to cover the peanut butter layer. Refrigerate until serving time.

Just before serving, spread the remaining whipped topping over hot fudge layer, being careful not to mix the two layers.

Place the 2 Tbs. Hot Fudge in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 tbs peanut butter going in the opposite direction of the hot fudge.

BillyBobs Sunday Cider: Non alcoholic shucks


Cinnamon Sugar
3 Tbs Caramel Dip
1 1/2 C Apple Juice1
Bottle Sparkling Apple Juice


Sprinkle Cinnamon Sugar on a plate. Dampen rims of glasses and twirl in the cinnamon sugar. Combine Apple Juice and Caramel in a measuring cup and stir until caramel dissolves. Pour into the bottom of the glasses. We used wine glasses to be fancy. Top off with the chilled sparkling apple juice.

makes about eight glasses

Sunday, November 13, 2005

South Boston Billy Brown Bread


2 c. whole wheat flour
1/2 c. white flour
2 tsp. soda
1 tsp. salt
2 c. buttermilk
1/2 c. molasses
1 c. raisins

optional: cranberries, chocolate chips, and what suits your imagination


Mix flours, soda and salt. Add remaining ingredients.Mix well. Spoon into 4 well greased large soup cans. Let stand 30 minutes. Bake at 350 degrees for 40 to 50 minutes. Freezeswell.

Butter pecan squares

1/2 cup butter, softened
1/2 cup packed light brown sugar
1 egg
1 tsp vanilla extract
3/4 cup all purppose flour
2 cups Hershey's milk chocolate chips divided
3/4 cup chopped pecans, divided

Heat ovento 350 degrees. Grease square pan "8x8 or 9x9". In small mixer bowl cream sugar, egg, butter and vanilla until light and fluffy. Blend in flour. Stir in 1 cup chocolate chips and 1/2 cup pecans. Spread into prepared pan. Bake 25-30 minutes or until lightly browned. Remove from over and immediately sprinkle with remaining 1 cup chips. Let stand 5 to 10 minutes or until chips soften, spread evenly. Immediately sprinkle with remaining 1/4 cup pecans; press gently into chocolate. Cool, then cut.

Homemade Brownies

2 squares unsweetened chocolate (2 oz)
1/3 cup shortening
1 cup sugar
2 eggs
3/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup chopped nuts

Heat oven to 350 degrees. Grease and flour square pan. Melt chocolate and shortening Beat in sugar and eggs. Blend flour, salt and baking powder. Mix in nuts. Spread in pan. Bake 30-35 minutes or until lightly springs back at touch. Makes 16.

Saturday, November 12, 2005

Congo Squares

350 degrees. Bake 30-45 minutes 9x13 pan

Cream together:
1 box light brown sugar
2/3 cup melted margarine
Add 3 eggs and mix well

Sift together
2 and 3/4 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
Mix flour mixture with other ingredients

Then add:
1 tsp vanilla
1 cup chopped nuts
12 oz pkg chocolate chips

Kay's Spry Cookies

1/2 cup Crisco
1 teaspoon cinnamon
1 teaspoon vanilla
1 tablespooon molassses
1 cup sugar
1 egg
1 cup flour (all purpose)
3/4 teaspoon baking soda
1 cup oatmeal
1/2 cup raisins or 1/2 cup chocolate chips (I often do both)
1/2 cup nuts chopped (optional)

Combine 1st 7 ingredients. Beat thoroughly sift flour with soda. Add to other (1st 7) ingredients. Mix well. Add remaining ingredients. Drop by level teaspoons onto greased cookie sheets. Bake at 350 degrees for 8-12 minutes. 8 will give you softer cookies, longer will give you crisper cookies.

)s Spry Cookies

1/2 cup Crisco
1 teaspoon cinnamon
1 teaspoon vanilla
1 tablespooon molassses
1 cup sugar
1 egg
1 cup flour (all purpose

Friday, November 11, 2005

BillyBob's Bodacious Biscuits


2-1/4 cups all-purpose flour
1 tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/3 cup butter
1 beaten egg
2/3 cup milk

Optional additions: small chunks of cheese, bacon crumbled, basil, raisins, cinnamon and sugar, cranberries, chopped nuts, oat meal, you get the picture anything that seems right or interesting.


1. Heat the oven to 425 degrees F. Thoroughly combine the dry ingredients.
2. Cut in the butter until it resembles small peas. Beat the egg with the milk and stir it in just until all the flour is dampened.
3. Turn the dough onto a floured board and knead 2 or 3 times, then roll out 1/2 to 3/4 inch thick and cut with a soup can, or a tuna can.
4. Re-roll scraps or just bake as is (scraps will be lighter textured than re-rolled biscuits).
5. Place biscuits, well separated, on an ungreased baking sheet and bake until risen and nicely browned, about 15 to 20 minutes

Chow Mein Noodle Candies

1 large package (12 oz) of semi-sweet chocolate chips
1 12 oz package of butterscotch chips
2 small or one large can of chow mein noodles

Melt chocolate and butterscotch chips over low heat stirring constantly. After melted remove from heat and quickly stir in noodles. Drop by teaspoon onto wax paper and let cool and set up. If weather is hot, store in refrigerator. Place piece of wax paper between each layer when storing so they won't stick together.

Taffy Tan Fudge

2 cups sugar
1 cup milk
1 jar marshmallow cream
1 teaspoon vanilla
12 oz jar crunchy peanut butter

Boil sugar and milk over medium heat - 15 or so minutes to 238 degrees. Remove from heat and stir in marshmallow cream, peanut butter and vanilla. Beat until blended. Pour into a 9 " square pan. Let cool and get firm. Then cut into squares. Store in air tight container.

MARINARA SAUCE: BillyBob's Yankee Noodle Sauce, Whoops Southern Noodle


3 tablespoons extra-virgin olive oil
1/2 medium onion diced (about 1/3 cup)
5 cloves garlic, chopped
7 cups whole, peeled canned tomatoes in puree (about two 28-ounce can)
roughly chopped 2 sprigs of fresh thyme
2 sprigs of fresh basil
1 tablespoon kosher salt
freshly ground black pepper
three table spoons of soy sauce


Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes. Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
Yield: about 3 1/2 cups

Thursday, November 10, 2005

Cherry Topped Cheesecake

Makes a 13x9 inch cheesecake

1 pkg Duncan Hines Yellow Cake Mix
2 tablespoon oil
2 package (8 oz each) cream cheese softened
1/2 cup sugar
4 eggs
1 1/2 cups milk
3 tablespoon lemon juice
3 teaspoons vanilla
1 can (1 lb, 5 oz) cherry pie filling

Preheat the oven to 300 degrees. Reserve 1 cup of dry cake mix. In large bowl combine remaining cake mix, 1 egg and oil (mixture will be crumbly). Press crust mixture evenly into bottom and 3/4 way up the sides of a greased 13x9x2 inch pan. In same bowl, blend cream cheese and sugar. Add 3 eggs and reserved cake mix; beat 1 minute at medium speed. At low speed slowly add milk and flavorings; mix until smooth. Pour into crust. Bake at 300 degrees for 45-55 minutes until center is firm.

When cooked, top with pie filling; chill before serving. Store in refrigerator, freeze covered with foil.

Grandma's Pound Cake

Preheat oven to 350. Grease and flour tube pan.

Cream Together: 1 cup crisco, 1 stick (soft) margarine or butter, and 3 cups sugar.

Add 6 eggs, beating after each.

Flour Mixture: 3 cups flour, 1 teaspoon baking powder and 1/2 tsp salt.

1 cup milk

Add flour mixture, alternating with milk, starting and ending with flour mixture. Add last 1 tsp vanilla, 1/2 tsp each of lemon, butter and almond flavoring and 1/4 tsp coconut flavoring. Bake at 350 degrees for 1 hour and 20 minutes . Do not open oven while baking.

Wednesday, November 09, 2005

Orange Julius: BillyBob the Spy Reveals the Secret

From the first Top Secret Recipes book:

The secret formula:

1 cup orange juice
1 cup water
1/4 cup egg substitute:
3/4 teaspoon vanilla extract
1/4 cup of powdered sugar
1 heaping cup ice

Combine all of the ingredients in a blender set on high speed for 15-30 seconds.
Makes 2 drinks.

Fresh Fruit Fondue

Chocolate Sauce:

12 oz semisweet chocolate chips
2/3 cup heavy cream

Fruit Dippers

1 pint strawberries
1 cup fresh pineapple chunks
2 bananas, chunked
2 cups store-bought angel food cake, cut in 1 inch cubes

In a medium saucepan, heat the chocolate chips, and cream over low heat, stirring often, until the chips have melted. Transfer the chocolate to a fondue pot (or keep it on the stove on low) to keep it warm for dipping.

Easy Chess Fondue with Fingerling Potatoes, French Bread and Select Vegetables

12 fingerling potatoes, cut in 1/2, 1 inch baby potatoes may be substituted.
1 tablespoon extra virgin oil, 1 turn of the pan, plus some for drizzling
1 shallot, finely chopped
1 jigger dry sherry
1 cup half-and-half
8 oz cream cheese
1/2 cup grated Parmesan
1 cup grated Gruyere or Swiss cheese
1 teaspoon lemon juice
1/2 teaspoon grated nutmeg
1/2 teaspoon freshly ground black pepper
2 cups steamed broccoli florets
1 pound aspargus (trimmed of stems)
2 tablespoons fresh chives, snipped or chopped
1/2 French baguette, cubed
pickled onions
marinated mushrooms
cornichons or baby gherkins
12 cherry tomatoes

Cover potatoes with water and bring the water to a boil. Salt the water and simmer potatoes 10-12 minutes, until just tender. Drain potatoes and return to warm pot to dry the potatoes. Drizzle potatoes with a little oil to keep them from discoloring and to shine them up.

Fill a second skillet or saucepan with 2 inches of water. Cover and bring the water to a boil on the stovetop. Salt the water, replace the cover and reduce heat to simmer.

To a heavy saucepan over moderate heat, add 1 tablespoon oil and the chopped shallots. Saute shallots for 2-3 minutes, then add sherry and allow it to almost evaporate, a minute or 2. Add half-and-half to the pan and reduce heat to low. Cut cream cheese into 1-inch slices and add to the pot. Allow the cream cheese to slowly melt into the half-and-half, 5 minutes. Add Parmesan and shredded Gruyere or Swiss to the sauce and stir until cheese is melted and fully incorporated. Stir in lemon juice. Season sauce with nutmeg and black pepper. Place a candle underneath a wire rock or warm a fondue pot. Transfer cheese sauce to fondue pot or place saucepan over wire rack and burning candle.

To simmering, salted water, add broccoli and cook florets, covered, 3 minutes. Remove broccoli with a slotted spoon to a plate and add asparagus tips. Cook asparagus tips 2 minutes, then remove with tongs to a plate.

Arrange the items for dipping on a large serving platter. Garnish the cooked potatoes with chives. Set the cubed baguette onthe opposite end of the platter to balance color. Between potatoes and bread, arrange cooked broccoli, asparagus, and cherry tomatoes. Set out fondue forks or bamboo skewers for dipping. Place small dishes of cornichons, marinated mushrooms, and pickled onions near dipping station for accompaniments.

This is a yummy recipe, but I honestly don't remember where I got it from.

Tuesday, November 08, 2005

Cinnamon Coffee Cake

3/4 cup sugar
1/4 cup shortening
1 egg
1/2 cup milk
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt

Heat oven to 375 degrees. Grease and flour a square pan (9x9). Mix sugar, shortening and egg thoroughly. Stir in milk. Add flour. then blend rest of dry ingredients. Mix well. Spread batter in pan. Sprinkle with desired topping. Bake at 25 to 35 minutes. Serve warm.


1/2 cup brown sugar (packed)
1 1/2 tsp cinnamon
Nuts and raisins may also be used.
Mix together, sprinkle over batter and put in oven.

Zucchini Bread

1/2 tsp. baking powder
1 cup salad oil
3 eggs, slightly beaten
2 cups sugar
2 cups grated raw zuchini
2 tsp vanilla extract
3 cups all purpose flour
2 tsp soda
1 tsp salt
3 tsp ground cinnamon or 1 tsp clove, 1 tsp nutmet, 2 tsp cinnamon
1 cup chopped nuts

Combine oil, eggs, sugar, zucchini, and vanilla in large mixing bowl; blend well. Stir in flour, soda, baking powder, salt and cinnamon. Do not beat. Stir in walnuts or pecans. Spoon batter into two well-greased loaf pans. Bake at 325 degrees for 1 and 1/2 hours or until done.

Monday, November 07, 2005

Banana BillyBob Bread


1 cup shortening
1 cup white sugar
1 cup of brown surgar
6 very ripe bananas, mashed
4 eggs
2 1/4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon freshly grated nutmeg
1 cup chopped walnuts

Optional things to add rasins, cranberries, Fresh berries of any kind.


Preheat oven to 350 degrees. Spray two 9x5 inch loaf pans with non-stick cooking spray.
Cream the shortening and sugar until light. Beat in the eggs one at a time.
Sift together the flour, salt, baking soda, cinnamon, cloves, and nutmeg. Add to the shortening mixture and mix to combine.
Thoroughly mash the bananas. Stir bananas into the batter then stir in the walnuts. Pour the batter into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour or until a wooden skewer inserted near the center comes out clean. Check with a wooden skewer every 15 minutes after 45 minutes of baking. It can take up to 65 to 70 minutes to cook.

BillyBob's Pimiento Cheese


2 cups shredded extra sharp cheddar cheese
1 (2oz) jar diced pimientos, drained
1/3 cup mayonnaise
6 pimiento stuffed olives, diced.
1 Tbs. dry sherry
1/4 tsp. hot sauce
1/8 tsp. pepper


Just mix and spread on that nice piece of toast.

Sheila's Lima Beans

2 cans Lima Beans (undrained)
1/2 stick margarine
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons of sugar

Heat for about 15 minutes over medium heat. Even your kids will like these lima beans!

Oven Potatoes

Preheat oven to 375 degrees

garlic powder
paprika (optional)
aluminum foil

Slice potatoes and onions. Make foil into a dish shape. Put layer of potatoes, layer of onions that have been separated into rings, sprinkle with garlic powder, pepper, salt and dot with butter. Make about 3 layers like this. Sprinkle with paprika if desired. Close well and bake. Be sure to set on a cookie sheet/baking pan so when the butter melts, it won't leak out into the oven.

Sunday, November 06, 2005

Vanilla Ice Cream With a Fruity Taste

One of BillyBobs favorite ice cream toppings is Balsamic Vinegar. You may think this is nuts, but try it on a little teaspoon sometime. I am sure you will get hooked.

Mom's Spaghetti

1/2 cup chopped onion
1 lb ground beef
1 tsp garlic powder
1/4 cup chopped parsely or 2 tsp dried parsley flakes
1 can tomato sauce (8 oz)
1 can tomatoes 2 cups
1/4 tsp pepper
Few sprinkles of dried red peppers crushed
1 tsp. oregano
1 tsp. Italian seasoning
2 Bay leaves (whole...remove before eating)
1 tsp. salt
1 can tomato paste (6 oz)
1/4 cup sugar (cuts the acid)
1 tablespoon worcestershire

Brown beef and onion in skillet or large dutch oven. Add seasonings, tomato sauce and tomatoes. Cover and simmer 4 hours. Cook spaghetti as directed on package. Serve.

Pizza By the Yard

1 unsliced loaf french bread
1 6 oz. can tomato paste
1/2 cup grated parmesan cheese
1/4 cup chopped onion
1/2 teaspoon of oregano
3/4 teaspoon salt
dash pepper
1 lb ground beef
2 tomatoes sliced
1 green pepper cut into rings
4 oz grated sharp cheese
4 slices mozzarella cheese

Mix tomato paste, parmesan cheese, onion, oregano, salt, pepper and beef (uncooked). Cut loaf in half, spread with beef mixture. Bake at 400 degrees for 20-25 minutes. Then remove from oven. Add tomatoes, peppers and cheese, return to oven and bake till cheese melts.

Saturday, November 05, 2005

Chicken Delight

1 cup rice (uncooked, not minute rice)
2 cup water
1 package onion soup mix
1 can cream mushroom soup
4 chicken breasts

Grease casserole dish with butter or margarine. Add rice, mixed with 1/2 can mushroom soup and 1/2 package onion soup mix. Lay on chicken pieces and spoon on rest of soup. Sprinkle rest of onion soup on top and pour water over top. Cover and bake 1 1/2 hours at 350 degrees. Watch in case water dries up, add little more water.

Grandma's Savory Sloppy Joes

1 pound ground beef
1 cup barbecue sauce
1/4 cup chopped green pepper
1/4 cup chopped onion
8 hamburger buns
Velveeta cheese, sliced.

Brown meat. Stir in sauce, green pepper, onion and cook for 15 minutes or longer. Cover top halves of buns with cheese slices, broil until cheese melts. Spoon meat mixture on bottom halves of buns; serve with top half of buns. Makes 8.

Friday, November 04, 2005

Tess' Scalloped Potatoes

3 Tablespoon margarine
1 small onion, cut up
3 tablespoon flour
1 teaspoon salt
1 1/2 cup milk
1/4 lb Shredded cheddar cheese (sharp)
5 medium potatoes (peeled, sliced thin)
1/4 teaspoon paprika

Cook onion and potatoes together until tender. Melt margarine and milk, add flour and salt. Cook this over medium heat until thickened (stir). Add 1/4 cup cheese (shredded) to mixture. In a 2 quart casserole dish - layer potatoes and cheese mixture. Sprinkle remaining cheese and paprika on top. Bake covered 30 minutes at 375 degrees. Then 15 minutes uncovered.

Kay's Baked Beans

This is great for potlucks and goes quickly!

1 pound ground hot sausage
2 (12-14 oz) cans beans
2 cups ketchup
2 cups brown sugar
1 bag frozen onions (can substitute fresh about 12 oz)
1 bag frozen green peppers (can substitute fresh about 12 oz)
pepper to taste

Brown sausage. Add onions and peppers until cooked. Add in sugar and ketchup. Remove from heat. In large baking dish, dump beans in and add cooked mixture. Stir. Bake 325 for 1 1/2 hours.

Thursday, November 03, 2005

Bedford Bean Salad

1 pound can cut green beans
1 pound can whole green beans
1 pound can wax beans
1 pound can kidney beans
1 mild onion sliced thinly
1 green pepper (chopped)


3/4 cup sugar
2/3 cup vinegar
2/3 cup salad oil
Mix together

Drain liquid from green and wax beans; drain and wash kidney beans to remove starchy liquid. Arrange in layers with onion and pepper in covered container. Pour dressing over and let stand in refrigerator 24-36 hours before serving.

Cranberry Salad

2 package cherry jello
1 orange
1 pound whole cranberries
2 cups boiling water
1 cup chopped nuts
1 (20 oz) can crushed pineapple

Wash and sort cranberries, run through food processor or blender till well ground. Chop nuts and grind orange. Make jello with 2 cups hot water, then add all the ingredients to jell-0 The nuts, pineapple and juice, cranberries and orange. Mix and put in mold to jell. Then serve.

Wednesday, November 02, 2005

Bourbon Slush

2 cups water, boil with 3 tea bags for 10 minutes or longer till tea is strong. Remove tea bags and add 1 cup sugar, set aside and let cool.

Then add 1 12 oz. can frozen orange juice
1 6 oz can frozen lemonade concentrate
1 1/2 cups bourbon
6 cups water
Mix well and put in container and put in freezer, let set 24 hours before serving.

Lulu's Lemonade

Lulu's Lemonade is a wonderful little book we have borrowed from our library many times. It helps teach about math and in the end you get some wonderful lemonade. Try this out.

1/2 gallon lemonade
1 quart orange juice
1 pint lemon-lime soda
1 cup lime juice
1 tablespoon vanilla
1 tspn mint leaves

Mix in gallon jug. Add ice. Very tasty!

Tuesday, November 01, 2005

Seven Hills Oatmeal Cookie Rib Stickers

Try adding rasins, cranberries, chocolate chips, or pieces of pinapple.


1/2 cup shortening
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg 1/2 teaspoon vanilla extract 1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup rolled oats


Preheat oven to 350 degrees F (180 degrees C). Cream together the shortening and the sugars. Mix in the egg and vanilla and mix well. Stir in dry ingredients to mixture, stirring until well blended. Mix in oatmeal. Roll dough into small balls and put on greased cookies sheet. Bake for 12 minutes or until lightly browned.