Able2Know Cookbook Recipe Contest

RECIPE CONTEST: Cold Rice Salad with Shrimp
COLD RICE SALAD WITH SHRIMP
By BumbleBeeBoogie
This is my favorite rice salad and great for non-meat eaters.

1 cup raw Jasmine rice
3 scallions
1 bunch of chives
1/2 medium onion
1/2 cup mayonnaise
1/2 cup sour cream
1-1/2 cups small cleaned cooked shrimp
4 hard-cooked eggs, shelled and quartered
1/4 cup finely chopped parsley
1/2 teaspoon minced fresh ginger
Salt and lemon juice to taste
1 head butter lettuce
1/4 cup toasted sesame seeds

Cook the rice as directed on the package; cool.

Finely chop the scallions, chives and onion; add to the cold rice. Add the shrimp, quartered eggs, mayonnaise, sour cream and parsley.

Season to taste with the ginger, salt and lemon juice. Refrigerate.

When ready to serve, arrange on lettuce; garnish with toasted sesame seeds. (To toast sesame seeds, place in non-stick saute pan and heat until lightly browned.)

CONTEST PASTA: Italian Sausage & Fennel Pasta
ITALIAN SAUSAGE AND FENNEL PASTA
By BumbleBeeBoogie

1/4 cup olive oil
1 pound bulk Italian sausage
1/2 cup chopped peeled onion
4 cloves garlic, peeled, finely diced
3 cups fresh or frozen broccoli (1 pound)
2 red peppers
2 tablespoons pine nuts
4 teaspoons fennel seeds
2 tablespoons dry vermouth
8 ounces fettucini, uncooked
1 tablespoon salt
1 tablespoon olive oil
salt and freshly ground black pepper to taste

Cut the broccoli into bite-sized pieces and steam until crisp and tender. Immediately rinse in cold water to preserve green color. Seed and julienne the red peppers.

Heat the 1/4 cup of olive oil in a large skillet. Crumble the sausage into small pieces, add to the olive oil and saute until golden brown. Add the onion and garlic to the sausage and saute, stirring occasionally, until slightly softened. Stir in the broccoli, red peppers, pine nuts, fennel seeds and vermouth and saute, stirring occasionally, until the broccoli is heated through.

Meanwhile, fill a 5-quart pot 3/4 full of water and bring to a rapid boil; add the salt and 1 tablespoon of olive oil. Gradually add the fettucini to keep the water boiling. Cook to the al dente stage (firm but tender.) Drain.

Add the cooked fettucini to the sausage and vegetable mixture. Season with the salt and pepper and toss gently. Serve immediately.

You may wish to serve the pasta with sliced sauteed fennel bulbs tossed with olive oil, balsamic vinegar, chopped Italian parsley, salt and pepper.

Serves four persons.

RECIPE CAKE: Golden Chocolate Chip Carrot Cake
GOLDEN CHOCOLATE CHIP CARROT CAKE
By BumbleBeeBoogie

This wonderful cake is one of my favorites. Great birthday cake.
CAKE:

2 cups all-purpose white flour
2 tablespoons double acting baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
1 teaspoon nutmeg, freshly ground
2 cups granulated white sugar
4 large eggs
1-1/2 cups vegetable oil (safflower or corn)
1 teaspoon pure vanilla extract
2 cups finely grated young carrots
1 20 ounce can crushed pineapple, thoroughly drained
3/4 cup unsweetened coconut flakes
3/4 cup chopped walnuts, lightly toasted
1 cup semi-sweet chocolate chips
4 tablespoons orange zest, minced

Position the rack in the center of the oven. Preheat the oven at 325 degrees F. Butter and flour a 10-inch tube cake pan.

Distribute the chopped walnuts on a baking sheet and toast the walnuts in the oven (after it is pre-heated) until lightly brown, about ten minutes. Remove from the oven and cool.

Sift together in a large bowl the flour, baking powder, baking soda, salt, cinnamon, nutmeg and sugar.

Add the eggs, and beat until well blended. Add the vanilla. Slowly pour in the oil, beating it in well.

Blend in the carrots, drained pineapple, coconut, walnuts, chocolate chips, and orange zest.

Spoon the batter into the buttered and floured tube pan, stirring to remove air pockets, and place it on the middle rack of the oven.

Bake for 1 hour. Test for doneness by inserting a toothpick into the middle. If it does not come out clean, bake another 15 minutes, or until the cake tests done.

Remove the cake from the oven and turn it out of the pan onto a rack. Let the cake cool, then refrigerate while making the frosting.

FROSTING:

1 8-ounce package creamed cheese
1/4 cup sweet butter, softened
3 teaspoons pure vanilla extract
1 pound box powdered confectioners' sugar
3/4 cup unsweetened coconut flakes
5 tablespoons grated orange zest

Mince 3 tablespoons of the orange zest and combine it with the cream cheese, butter, vanilla, sugar and coconut in a bowl. Beat the frosting with an electric mixer or mix well by hand.

When the cake is cold, cut it in half horizontally with a serrated knife. Cover the bottom layer with half of the frosting and replace the top layer. Frost the entire cake with the remaining frosting. Sprinkle the two reserved tablespoons of the grated orange zest over the top of the cake.

Refrigerate until ready to serve. Serves 10 to 12 persons.

BBB, would you mind popping in here, maybe add some recipes?

http://www.able2know.com/forums/viewtopic.php?t=13169

It all needs to be authentic 40's recipes, which I will modernize, but I need some good ones. Thanks!

RECIPE PASTA: Italian Pasta Stampati With Rosemary Sauce
ITALIAN PASTA STAMPATI WITH ROSEMARY SAUCE
Adapted by BumbleBeeBoogie

EQUIPMENT NEEDED:

Cookie press design stamp
Pasta maker, if available
Biscuit cutter

PASTA:

3 cups all-purpose flour
2 large eggs
Pinch of salt Water as needed

In a large bowl, mix together the flour, eggs, salt and water to form a firm pasta dough. Stretch the dough into sheets 1/16th inch thick.

Cut out rounds of dough with a biscuit cutter and impress the cookie stamp design in each circle. Dust the rounds with flour and refrigerate them for one hour.

When ready to serve, cook in boiling water 3 to 5 minutes. Do not overcook or the design will disappear.

ROSEMARY SAUCE:
5 cups chicken or veal stock, preferably home made
3 sprigs fresh Rosemary
12 egg yolks
1-1/2 pounds unsalted butter
2 teaspoons white pepper
2 teaspoons pine nuts
Rosemary sprigs for garnish

Boil the stock with rosemary until reduced by 1/3. Remove the rosemary; reduce heat to low. Add the eggs and cooking stirring rapidly and constantly, until the sauce has thickened. Whisk in the butter a bit at a time. Add the white pepper.

Pour the sauce into serving plate, place 5 to 6 cooked pasta coins on top of the sauce. Garnish with pine nuts and rosemary sprigs.

Yields 50 to 60 pasta coins and 6 cups of sauce - serves 12 persons.

Nutrients per serving: Calories 611; protein 9.5 g; carbohydrate 24.6 g; fiber 1.2 g; sodium 393 mg; cholesterol 371 mg; iron 3.2 mg.

RECIPE DESSERT: Tropical Sweet Potato Pone
This is my invented recipe after trying to duplicate the Sweet Potato Pone served by old friends who, several years ago, operated the Caribbean Restaurant near Jack London Square in Oakland, California. The cook never would reveal the recipe and after several years of frustrating search, I think I've come close.

TROPICAL SWEET POTATO PONE
By BumbleBeeBoogie

3 large eggs
1-1/2 cups whole milk *
1/2 cup honey
1/2 cup granulated dark brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon allspice, freshly ground
1/4 teaspoon salt
4 cups (1 pound) sweet potatoes, peeled & grated (use Caribbean sweet potatoes if available)
2 cups (4 medium) carrots peeled & grated *
2 cups (2 medium) Granny Smith apples, peeled, cored and grated
3 tablespoons butter
1/4 cup juice of fresh key limes or regular limes
1/3 cup rum, dark
1/2 cup raisins, golden (optional) *
Zest, grated (green part only) from limes

In a large saucepan cook until tender the grated sweet potatoes, carrots and apples. Drain, and transfer them to a food processor; add add the butter, lime juice, rum and puree until smooth (or mash in the pan with a potato masher.) Transfer the mixture to a bowl and add 1/2 cup of the milk and the optional raisins. Cool.

Move the oven rack to the top 1/3 of the oven and preheat the oven at 350 degrees F. Butter a 1-1/2 to 1 quart baking dish.

Whisk the eggs thoroughly in a large bowl. Whisk in the brown sugar until dissolved. Whisk in the honey, the remaining 1 cup of milk, the salt, cinnamon, allspice, and grated lime zest; combine with the sweet potato mixture.

Spread the mixture in the buttered baking dish. Bake for 40 to 45 minutes or until set and lightly browned.

Serve chilled or a room temperature. Serves 8 or more persons.

* I've made one addition, the carrots and golden raisins, which was not in the Caribbean chef's original dessert. You can leave them out and reduce the milk to 1 cup to be authentic. I've also experimented with fresh papaya in place of the apples and like that flavor combination as well.

RECIPE SIDE DISH: Polenta with Leaks & Sun-Dried Tomatoe
POLENTA WITH LEAKS AND SUN-DRIED TOMATOES
By BumbleBeeBoogie

1 cup polenta *
1 49-ounce canned chicken broth (low salt, if possible) or use home-made broth
2 leaks, finely chopped, white parts only
3 oz. sun-dried tomatoes (without oil), finely chopped
1/2 cup virgin olive oil
2 cups grated smoked gouda cheese *

In a large pot, saute the leeks and sun-dried tomatoes in the olive oil until leaks are transparent and tender. Add the chicken broth and heat to a rapid boil. Slowly add the polenta, stirring rapidly to avoid lumps. Continue stirring on high heat until polenta starts to thicken. Use a long-handled wooden spoon to protect your hands from spatter burns. Reduce heat to low, cover, stirring every 5 minutes, or as needed, for 45 minutes.

Turn off the heat. Add the grated cheese, stirring for 2 or 3 minutes until the cheese is thoroughly melted and combined with the polenta mixture.

You may serve the polenta soft and hot. Or you may pour into a baking dish. The size depends on how thick you want the polenta. Refrigerate for at least 1 to 2 hours. When cool and completely set, cut the polenta into serving pieces.

* If you are planning to grill polenta squares, increase the amount of polenta to 2 cups and reduce the amount of grated smoky gouda cheese to 1 cup.

Polenta reheats easily in a microwave oven. Easily serves 8 persons as a side dish. Also good to take to picnics or pot-lucks.

RECIPE PIE: Ye Olde Hoosier Inn Caramel Pecan Pie
Forty years ago, I persuaded the chef of the Ye Olde Hoosier Inn in Stockton, California, to give me the recipe for the restaurant's famous pie. He was kind enough to reduce his production recipe to 1 pie for my use. This was my family's favorite Thanksgiving dessert. The pie is not the excessively sweet pie most people associate with the typical southern pecan pie.

YE OLDE HOOSIER INN CARAMEL PECAN PIE
Adapted by BumbleBeeBoogie

1 unbaked 9-inch pie crust
2 tablespoons butter
3 tablespoons sifted all-purpose flour
3/4 cup granulated brown brown sugar
1/4 teaspoon salt
2 unbeaten large eggs
3 tablespoons granulated white sugar
1 cup canned evaporated milk
1/2 teaspoon pure vanilla extract
1/2 cup broken pecan pieces

Place the oven rack in the center of the oven. Preheat the oven at 350 degrees F.

In a large bowl mix together the butter, brown sugar and eggs. Add the milk.

Sift into a small bowl the flour, salt and granulated sugar; combine with the milk mixture and add the vanilla.

Pour the mixture into an unbaked pastry lined 9-inch pie pan. Top with the pecan pieces. Place a sheet of aluminum foil under the pie pan to catch any dripping. Bake for 45 minutes. Cool before serving.

Optional topping: 1/2 pint whipping cream beaten until stiff; add 2 tablespoons of brown sugar and blend. Brown sugar added to sour cream is also delicious.

RECIPE CAKE: Grey Whale's Buttermilk Coffee Cake
GREY WHALE'S BUTTERMILK COFFEE CAKE
Adapted by BumbleBeeBoogie

This is my favorite coffee cake recipe. I persuaded the manager of the Grey Whale Inn in Fort Bragg, California to give it to me several years ago. The Inn's recipe was for 2 cakes, but I computed the ingredients for only one cake.

3-3/4 cups All-purpose flour
1-1/2 teaspoons freshly ground nutmeg
1-1/2 cups granulated white sugar
1 cup + 1 tablespoon granulated brown sugar, firmly packed
1 cup + 1 tablespoon salad oil
1/2 teaspoon salt
1-1/2 cup buttermilk
3 large eggs, lightly beaten
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup chopped nuts (optional)
1/2 teaspoon cinnamon
Preheat the oven at 350 degrees F. Grease one 12-cup tube pan.

Blend the flour, nutmeg, both sugars, salad oil and salt in a large mixing bowl. Remove and reserve for a topping 1/3 cup plus 2 tablespoons of this mixture in a small bowl and blend in the cinnamon and nuts, if used.

To the original mixing bowl add the buttermilk, eggs, baking powder and baking soda, blend and beat thoroughly. Pour the batter into the pan and sprinkle the reserved topping evenly over the batter.

Bake until the cake tests done, about 60 minutes. Cool slightly on a rack before removing from the pan.

BBB, could you visit the forum I posted regarding 40's recipes and maybe put up some main course (buffet) dishes? Thanks. If you post them in that forum of mine (link posted above), it will be easier for me to keep track.

RECIPE SALAD: Vegetarian Spaghetti Salad
VEGETARIAN SPAGHETTI SALAD
Adapted by BumbleBeeBoogie

1 box thin spaghetti (12 ounces)
1 red large onion, peeled and chopped
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
1 head of broccoli, chopped
10 baby carrots (or 2 or-3 regular carrots) scraped and chopped
* 3 tablespoons extra virgin olive oil
* 3 tablespoons red wine vinegar
bottled Italian seasoning, or a dry pack of Italian dressing
1 14-1/2-ounce can diced tomatoes
1/2 head lettuce, chopped into small pieces

Break the spaghetti into small pieces and cook al dente according to the package directions; drain and rinse with cold water.

While cooking the spaghetti, open the can of tomatoes; drain the juice (reserve for other use.)

Chop all of the vegetables (except the lettuce) and add them to a large bowl.

Sprinkle the chopped vegetables with about 3 tablespoons each of the red wine vinegar and the olive oil. Add the drained tomatoes and the spaghetti. Mix well.

Add more vinegar and olive oil to taste, if necessary, and sprinkle either the dry Italian mix, the Italian seasoning, or both (about 1/2 the package of Italian dressing, and a couple of sprinkles of Italian seasoning) over the salad and mix again. Add the lettuce and mix once again.

This salad is even good the next day if there are any leftovers.

RECIPE PASTA: Pasta with Eggplant
PASTA WITH EGGPLANT
Adapted by BumbleBeeBoogie

4 Japanese eggplants or 1 large eggplant (unpeeled)
1/2 cup extra virgin olive oil
3 or 4 garlic cloves, peeled and minced
4 cups spaghetti sauce, homemade or commercial
1 cup Zinfandel wine
1 teaspoon dried oregano or 1 tablespoon freshly snipped oregano
Fettucini or Fusilli pasta, cooked according to package directions
Asiago or freshly grated Parmesan cheese

Wash the eggplant and cut into rounds or pieces about 1/4-inch thick.

Heat 1/4 cup olive oil in a large skillet. Add the eggplant pieces, saute until the eggplant is brown; add the garlic and more oil, if necessary, for the last two minutes of cooking to avoid burning the garlic. Drain the eggplant on paper towels.

Simmer the spaghetti sauce with the wine and oregano for 15 minutes. Add the eggplant and heat. Serve over the cooked pasts and top with the grated Asiago or Parmesan cheese. Serves 6.

RECIPE SIDE DISH: Sweet & Sour Vegetable Macaroni
SWEET AND SOUR VEGETABLE MACARONI
Adapted by BumbleBeeBoogie

frozen vegetables of choice, including carrots, red peppers, onions
1 small can crushed pineapple
1 package tofu, mashed or finely cubed
1/4 cup of ketchup
1 tablespoon granulated white sugar
salt and freshly ground black pepper, to taste
3 tablespoons dried basil
1 medium yellow onion, peeled and chopped
2 celery ribs, chopped
1 can (28 ounces) crushed tomatoes
macaroni pasta (cooked al dente, quantity of your choice)
1/4 cup tamari sauce (or more to taste)
(Optional grated cheese of your choice for garnishing)

Add a bit of oil to a large skillet pan over high heat; add the onion and celery; saute until the onions are soft.

Add the frozen vegetables, pineapple, tofu, ketchup, sugar, salt and pepper, basil, canned tomatoes, cooked macaroni and tamari sauce; mix well. Cook over low heat until the vegetables are tender.

You may sprinkle grated cheese over the top when serving. Serves 4.

RECIPE SALAD: Mediterranean Pasta Salad
MEDITERRANEAN PASTA SALAD
Adapted by BumbleBeeBoogie

8 ounces pasta (dry or garlic & chili pasta)
1-6 ounce jar marinated artichoke hearts
1/2 cup feta cheese, crumbled
1/2 cup black Greek olives, pitted and sliced
1/4 cup green onions, chopped
2 fresh tomatoes, chopped, or 6 ounces of re-hydrated sun-dried tomatoes
fresh basil leaves, chopped (optional)

Cook pasta until al dente. Drain and rinse in cold water until cool.

Gently mix the artichokes, feta cheese, onions, olives and tomatoes together in a large bowl. Add the pasta and dressing. Toss gently. Sprinkle with the chopped basil leaves; chill and serve.

Dressing:
1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon Garli Garni powder

Mix the ingredients in a jar and shake until well blended. Chill covered in the refrigerator.

RECIPE PIE: Meringue Cracker Pie (2 versions)
THE ORIGINAL PREMIUM CRACKER PIE RECIPE
Adapted by BumbleBeeBoogie (Recipe #1)

This recipe was originally developed by Ruth Colton, whose husband was employed by the Nabisco Company, which makes Premium Saltine Crackers. The company wanted to promote additional uses for its products, and the wives of male employees were asked to develop recipes. This is an updated adaptation of the original recipe that appeared on the Premium Cracker box.

3 large egg whites (or the equivalent in reconstituted powdered egg whites)
1/4 teaspoon salt
1 teaspoon double-action baking powder
1 cup granulated white sugar
14 single Premium saltine crackers, crushed with rolling pin
1 teaspoon vanilla extract
1/2 cup walnuts, finely chopped

Preheat the oven at 350 degrees F.

In a large bowl, beat the egg whites till they are frothy. Add the salt and the baking powder. Add the vanilla extract; beat until stiff. Fold in the sugar and the cracker crumbs.

Pour the batter into a well-buttered pie pan or in individual buttered ramekins. Bake for about 45 minutes, or until the top browns, but is still somewhat gooey in the center.

It is a delicious meringue-type dessert. If baked in ramekins, it can be topped with vanilla ice cream and strawberries or raspberries for a delicious dessert. If baked in a pie pan, serve in wedges on plates with fruit on top.
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MERINGUE SALTINE CRACKER PIE - (Recipe #2)
Adapted by BumbleBeeBoogie

This pie should be made a day before serving to allow the brittleness to come out of the meringue.

3 large egg whites (or the equivalent of reconstituted powdered egg whites)
1 cup granulated white sugar
14 rolled white saltine crackers
2 teaspoons double-action baking powder
1/2 cup walnuts or pecans, finely chopped
1 teaspoon vanilla extract

Beat the egg whites until stiff peaks form. Gradually add the sugar and the vanilla extract and beat it into to the egg whites.

Crush the saltine crackers; combine them with the baking powder and chopped nuts and gently fold them into the beaten egg white mixture.

Preheat the oven to 300 degrees F.

Generously grease a large pie pan to serve 8, or 2 small ones to serve 10. Pour the meringue mixture into the greased pans; bake for 45 minutes.

Remove the pie from the oven and allow to rest overnight.

Whipped cream with sweetened raspberries folded in makes an excellent topping for this dessert

RECIPE SALAD: Pasta Fruit Salad
PASTA FRUIT SALAD
Adapted by BumbleBeeBoogie

3 cups uncooked medium pasta shells
20 ounces unsweetened pineapple chunks, drained
1 large navel orange, peeled, sectioned and halved
1 cup seedless green grapes, halved
1 cup seedless red grapes, halved
1 large red or yellow Delicious or Gaia apple, cored and chopped
1 large firm banana, peeled and cut into 1/4-inch slices
1/2 cup dried cranberries
1/2 cup raw pecans or walnuts, chopped
8 ounces plain yogurt or sour cream, or a combination of both
1/4 cup frozen orange juice concentrate, undiluted

Cook the pasta according to package directions; in a strainer, rinse the pasta with cold water; thoroughly drain.

Place the cooked pasta in a large bowl; add the fruit and nuts.

Combine the yogurt or sour cream and orange juice concentrate in a bowl; pour over the pasta and fruit and toss to coat with the dressing. Cover the salad bowl with plastic wrap and chill in the refrigerator for several hours.

OPTIONAL ADDITION: Add 1 cup of cooked small bay shrimp or cooked chicken breast cubes or baked ham cubes to the salad and increase the yogurt or sour cream to 1-1/2 cups.

RECIPE MAIN DISH: Macaroni and White Cheddar Cheese
MACARONI AND WHITE CHEDDAR CHEESE
By BumbleBeeBoogie

2 cups yellow onion, peeled and diced
4 tablespoons sweet butter (unsalted)
1/4 cup flour
1 quart low fat milk
2 tablespoons Dijon-style mustard
24 ounces extra sharp aged white Cheddar cheese, grated
Freshly ground white pepper (or black) to taste,
1/4 teaspoon nutmeg, freshly ground
1/2 to 1 teaspoon hot-pepper sauce, to taste
16 ounces Cavatelli dry pasta
4 tablespoons Parmigiano-Reggiano, freshly grated

In a deep saucepan over low heat, saute the diced onion in the butter until soft, but not browned. Stir in the flour until blended and remove the saucepan from the heat. Whisk in the milk until thoroughly blended.

Return the saucepan to medium heat and cook until the sauce begins to thicken. Remove the saucepan from the heat and stir in the mustard, 20 ounces of Cheddar cheese (reserving 4 ounces for topping), pepper, nutmeg and hot pepper sauce. Cover the saucepan to keep the sauce warm.

In a deep pot, cook the Cavatelli pasta according to package directions until al dente. Drain, but do not rinse the pasta. Add the pasta to the cheese sauce in the pan and stir until well blended.

Spoon the mixture into two 9-inch by 13-inch baking dishes. Sprinkle the remaining 4 ounces of cheddar cheese and the Parmigiano-Reggiano cheese over the top of the mixture divided between each dish. Cover the baking dishes with plastic wrap or foil and refrigerate until ready to bake.

Remove the baking dishes from the refrigerator and allow the contents to come to room temperature. When ready to bake, preheat the oven at 400 degrees F. Place the baking dishes on the center shelf in the oven and bake for 20 minutes until the mixture is hot, bubbling and golden.

Serves 12.

NOTE: I don't add extra salt to the sauce or to the pasta cooking water. Cheese is very salty and doesn't need any extra added to the dish for flavor. For the best flavor, use only freshly ground pepper and nutmeg. I've also combined dried fine fresh or dried bread crumbs with the two cheeses topping for a little extra crunch and browning on top.

Jerry, omitted recipe: Bacon Deviled Eggs
Jerry, was this recipie overlooked? ---BBB

BACON DEVILED EGGS
By BumbleBeeBoogie

12 hard-boiled large or extra large eggs, cooled, peeled and halved lengthwise
6 tablespoons mayonnaise
2 tablespoon Dijon mustard
2 teaspoon bottled horseradish
8 slices thin bacon, cooked, drained and crumbled
3 small green onions, white part only, finely chopped, (reserve green tops)
salt and freshly ground black pepper, to taste

Scoop the yolk from the egg halves with a teaspoon into a bowl. Using a fork, mash the yolks into the mayonnaise, mustard and horseradish. Stir until well blended. Stir in the crumbled bacon and minced onion. Add the salt and pepper and stir to combine.

Place the egg halves on a serving plate. Spoon the mixture into the egg halves. Garnish with bits of the finely chopped green onion tops.

Cover the plate with plastic wrap or foil. Refrigerate until ready to serve chilled.

Makes 24 stuffed egg halves.

RECIPE JAM: Peach Butter Jam
Peach Butter Jam
An original recipe by BumbleBeeBoogie

Good commercial Peach Butter is hard to find and is expensive because it must be made in small batches. Most commercial peach butter is made of pureed peaches. I like my method much better. Peach Butter is my favorite toast, biscuit, pancake and waffle topping as well as for other uses, such as a topping for vanilla ice cream, or as a sweetener for coleslaw. When a small girl, I helped my mother make peach butter. My job was to feed the peeled peaches through a meat grinder to make the little rice-size peach pulp.

9 large ripe peaches (cling or freestone or a mixture of both for better texture and flavor)
1/2 cup plus 1 tablespoon water
1/4 cup packed light brown sugar
6 strips of orange peel (zest only, no white part), 2-1/4 inches each
2 tablespoons fresh orange juice
5 tablespoons fresh lemon juice (divided)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Peel and pit the peaches. Run the peaches through a medium-cut meat grinder. I prefer the meat grinder method because of the better rice-size texture it creates. If you don't have a meat grinder, chop the peaches into small chunks, or alternately, you may puree the cooked peaches in a blender. Put the peaches into a large saucepan over low heat. Cook, stirring, until soft, about 5 minutes. Remove from heat. If you chopped the peaches by hand, using a fork, mash any large peach chunks remaining.

Transfer the peaches to a large clean pan and place over medium heat. Stir in the brown sugar, orange juice and rind strips, 3 tablespoons of the lemon juice, and spices. Cook, stirring frequently, until mixture is very thick, about 8 minutes. Remove and discard the orange strips and stir in the remaining lemon juice.

Pour into hot sterilized jars and seal. Or let cool, place in a covered container, and refrigerate for up to one week. Makes 2 cups.

Oh jeez guys,..I just found 2 WHOLE PAGES of recipes,..will add them to the list right away!!