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!!!

Sister Cheryl West BLT Salad

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Mix together, chopped tomatoes, fryed-diced-bacon, shredded lettuce, one large scoop of mayonnaise.  Toss all together & cool.  Eat as is or over toast. This is especial great when the tomatoes are in season.
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Now for the funny part.  About a year after Sister Cheryl gave us this recipe she call. Asked what we were doing for lunch and told her making the Famous Cheryl Salad. She had forgot all about it. LOL

HOT Greek Olives

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This is one of our very favorite appraisers!!!
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In a large sauce pan start with 1 pint mixed Greek olives. We especial like pitted Kalamata olives. Add small drain jar of green olives. 1/2 cup olive oil 2 or 3 Tbls Hot Chinese garlic sauce. Heat/warm the mixture together.
Pour all into serving bowl and toss with big bunch of fresh cilantro. Serve with fresh Cuban bread.
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When our friend Frank Edwards daughter was getting married, he was freaking out because both the bride & groom were vegetarians. We made this for him and everybody loved it.

Shrimp in White Sauce w/ Spinach

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In a large frying pan 2 Tbls olive oil & garlic & mushrooms cook.
add 1 jar sun dried tomatoes & cook a little more. Next add 1# shrimp (marinade in the secret M&C marinade)  Cook just until pink.
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Mean while in a separate sauce pan 1 1/2 pints 1/2 & 1/2, 1 large scoop horseradish & fresh dill. then add 1 Tbls cornstarch & heat to thicken.
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Mix frying pan & sauce together & pour over pre cooked pasta twirls. The add 1 bag fresh spinach, stir & cover 10 minutes.