East India Meal

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Part One – Rice.
2 cups washed balsamic rice. Add to 4 cups boiling water with cinnamon stick &whole cloves & dash of oil. Cover cook on very low 20 minutes.
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Part 2 – Vegetable.
In a large pan 2 Tbls oil  & 1Tbls mustard seeds, heat until popping stops, then add garlic & chopped cauliflower. Pour in 1 cup water with 1 Tbls turmeric mixed in. Cover & steam until done
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Part 3 Lamb Chops – THIS IS GREAT!!!
Make a this spice mixture. 1 part each ground cardamom, cumin & pepper then 2 pasts kosher salt. It’s OK to make extra for other uses.  In a very large frying heat pan 2 Tbls oil Fry red onion slices & tomatoes sliced that you sprinkles this spice on both sides then remove.  Next fry lamb chops sprinkled with spice. You could use pork or chicken.
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Serve Rice with Vegs & lamb chops.
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We Love the lamb chops this way and many times make just this with tomatoes & onions for dinner. It’s a easy 1 dish meal for two. I made this spice mixture for my parents & they thought it was great too.

Great Pasta Sauce

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Cut 6 plum tomatoes in 1/2 and place on cookie sheet. (You could also add & cook, onions, mushrooms etc at this point.) Drizzle olive oil & salt then bake 20-30 minutes at 350 degrees.   Remove and put in food processor and chop. Use just as is or add……..
We made this one time for our Sister Flora & the kids. At the end we added a bag of mix seafood. The kids are still talking about how strange this was.  LOL LOL

Egg Plant

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In a sauce pan put heads of pealed garlic and 1/4 cup olive oil. Cook low until soft then mash garlic and add 1 bunch chopped parsley.  Put aside to cool
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Peal egg plant and cut into thin wide slices. Put on a cookie sheet and drizzle with olive oil and salt both sides. Cook 30 minutes at 350 degrees.
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Line a bread loaf pan with saran wrap. Have extra over the sides.
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Layer the egg plant then garlic oil mixture until all is used up.  Pull the plastic wrap tight and refrigerate over night.
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Next day cut into slices. It’s easier if you leave the plastic  wrap on.
Then serve by self or with salad.

Washington Apple

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Tea Cup’s Favorite Shot
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2 oz Crown Royal Canadian Whiskey
2 oz Sour Apple schnapps
2 oz cranberry juice.
Pour over ice, shake to chill & strain out!
Viva La GaYBOR!!!
Instead of Crown Royal use Captain Morgan Rum and you have a Rotten Apple
Instead of sour apple use Amaretto and you have a Bearded Clam
Tea Cup’s Favorite Shot is still the Washington Apple!!! LOL LOL

Buck Eye Candy

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Now a Holiday Staple!
Our friends Pam & Scarlet gave us this recipe. We though it was something they created then found out everybody makes these. Where were we all those years??? LOL
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Mix together 1 jar peanut butter (smooth or crunchy) 1 box power sugar 1#, 1 stick soften butter.  This will make a dough like mixture. Pinch off a small amount & roll in hands into a ball. Place on wax paper.  Next melt chocolate chips with a small amount of shaved Pariffin Wax.  Put the balls on a  tooth pick & dip into chocolate wax mixture. Cool on wax paper.  Can get creative & drizzle white chocolate over balls too.

Chocolate Crescent Rolls

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Our niece Meagan taught us this one.
Pick up a tube of crescent rolls. Open then and put a square of Hershey chocolate on each one then roll up.
Brush with egg & milk wash, then dust with sugar & bake per directions.  All the kids young & old like these!!

Stuffed Cabbage Rolls

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This is my Grandma Bias’s recipe.
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1st) Cut the core steam out of a big head of cabbage. Steam the whole head pulling leaves off as the soften & cook. Place then on a cookie sheet.
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2) Make the stuffing. Mix together 1# ground beef (use a fatty one), 1# ground pork, 2 eggs, salt & pepper, garlic, chopped onion & chopped celery, 2 cups semi-cooked rice.
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3) Put some mixture into the cabbage leaves. Roll & tuck in side. Place with the seam down into a large baking dish.  Cover all with 4 large cans of sauerkraut.  Bake 350 degrees for 2 hours.
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When my Grandma would make this about an hour into the cooking she would add potatoes & carrots to bake the last hour too. Then serve the vegetables on the side with a cabbage roll.
Left overs freeze well.

Carrie’s Sea Scallops Ceviche

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In a 1 gallon zip lock bag add 1 lb small sea scallops. Juice of 1 lemon & 1 lime (about 1/2 to 3/4 cup juice) , dash or 2 of losher salt 1 small sweet onion sliced thin.  Leave in refrigerator 1 1/2 hours. then it’s ready to each. Option you could use conk, shrimp, fresh tuna, We have also added thin sliced colored peppers too.
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The first time Carrie had this was in the islands.

MC Film Caviar

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We can not tell you how many times we have made this!  When we ask friends what we can bring, especial to a picnic this is what they ask for.
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In a large strainer in the sink dump, 1 can black-eye peas, 1 can corn, 1 can black beans, 1 can corn, drain & rinse well. Then put into large bowl. Add 4 large tomatoes chopped up, 1 sm can green chilies, 6 green onions chopped, 4 garlic cloves smashed  & chopped, 1 bunch cilantro chopped. In a small bowl; whisk together 1/2 cup olive oil, 1/4 lime juice, hot sauce & salt & pepper. Pour over mixture, stir & let sit for 20-30 minutes.  Serve it with the corn chip scoops. Refrigerate left overs.  The next day a big scoop of this over lettuce makes a great salad.

Marinated Pork Chops

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Into the food processor put, 3-4 whole jalapenos peppers, 1 bunch cilantro leaves, 2 chopped onions, 8 garlic cloves, 1/2 cup lime juice, 4 cup oil 2 Tbls salt. Blend very well.  Pour mixture into 4 one gallon zip lock bags, add 4 pork chops per page.  Let sit over night in the ref. Remove form bag & save marinade. Then grill over coals. Use the left over marinade to baste the chops with.

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When we had the West family reunion Party at Ft. Desota park this was what we cooked.  Used this recipie times 7!!!