I got this recipe from a US Navy Warrant Officer while we were stationed in Washington state. It is FANTASTIC! The Old Bay spice really jazzes up the corn and shrimp. No need for salt and pepper, just put on a little butter and you're ready for dinner! I'm not sure on the amount of Old Bay Spice to be used. I vary it by my taste.
I made this for our Christmas dinner party last year and everyone really loved it. I tend to cook by sight, so the measurements are all approximates. I used a whole side of a salmon and baked it for about 45 minutes.
My mom used to make this every Christmas and every 4th of July. It was a real treat and was requested at all my siblings high school graduation open houses. It's yummy and beautiful to look at - so make sure you assemble it in a clear dish. Use your favorite Jello flavors and colors or vary by season! I'm having to guess at the preparation and "cook" (refridgeration) times, just so I can post this - so don't expect them to be exact.
For potlucks or large dinner parties, my mother would make this BBQ beef and serve it on small sandwich buns. It was always a big hit, especially with the men. You can use a crock-pot for the all the cooking requirements, or follow the recipe.
My mom always made this cake at Christmas time. She would cut it in bar size pieces and put it with the Christmas cookies. It was always one of my favorites, and my dad's as well. Don't over bake and make sure you keep it in a air tight container until you are ready to eat. Measurements for the frosting are approximates. Only add enough water to make the glaze easily spreadable. These can be frozen for a couple weeks.
I got this out of a 1988 local newspaper recipe booklet. They are quite yummy and travel well. The yeast is a standard packet of yeast. I guessed at the servings and the active and passive work times - it's been a couple years since I've made them.
The Sage Cafe at Barona Valley Ranch serves this Fry Bread between the hours of 5 and 11 PM. It is OUTSTANDING. Hands down it is the best fry bread I've ever eaten. Top with honey, butter and/or powdered sugar or cinnamon sugar and you'll swear you're eating manna from heaven. We like it so much we asked for the recipe and were quite pleasantly surprised that they freely hand it out! So - here it is, I'm sharing it with you. Enjoy! ETA: You may need to add a tiny bit more water to this, make sure it is hot. Also, don't roll too thin, or they'll fry up crispier than they should.
I got this recipe from a friend in Hawaii. She made some incredible spare ribs using this baste. These are minimal instructions, but it's all I have. Cooking time is approximate. Put here for safe keeping.
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