Chocolate Brownie Cake

Ingredients:
Cake:
1 cup softened butter or margarine
2 cups sugar
1/2 cup cocoa
6 eggs, separated
1 cup sifted cake flour
2 cups chopped nuts
1 Tablespoon vanilla extract

Coffee Icing:
1/2 cup softened butter or margarine
1 (16-ounce) box confectioners' sugar
1/2 cup cold coffee
1/2 to 1 cup cocoa, to taste
1 Tablespoon vanilla extract
1/8 teaspoon salt

Procedure:
1. Preheat oven to 350 degrees.
2. With an electric mixer, cream butter and add sugar and cocoa; mix well.
3. Stir in egg yolks, blending well.
4. Beat egg whites until stiff; set aside.
5. By hand, fold sifted flour, nuts, vanilla extract, and egg whites into creamed mixture.
6. Pour batter into a lightly greased 9 x 13-inch pan; bake for 35 minutes.
7. When done, cake should be moist in the center like brownies.
8. Cool and spread with coffee icing.
9. To make icing, cream butter until lightly whipped.
10. Gradually add confectioners' sugar, coffee, and cocoa.
11. The amount of cocoa used depends upon preferred tasted.
12. Add vanilla extract and salt, blending thoroughly.
13. Spread over cake.

Serves 16 people.

Venison Meat Loaf

Ingredients:
2 pounds ground venison
2 pounds pork sausage
2 cups cracker crumbs
1 to 2 onions, chopped
1/2 cup evaporated milk
3 eggs, beaten
1 cup barbecue sauce
Salt and pepper to taste
1 can (8-ounces) tomato sauce
Catsup

Procedure:
1. Combine venison, sausage, cracker crumbs, and onions; mix well.
2. Add milk, eggs, barbecue sauce, salt, pepper, and half of tomato sauce to meat mixture.
3. Combine well and form into loaf.
4. Bake in 350 degree oven for 30 minutes.
5. Top with remaining tomato sauce and catsup.
6. Bake 1 hour or until done.

This is something you can eat while watching the Mayweather vs Mosley live stream this weekend. I hope you all enjoy!

Bacon With Black-eyed Peas

Ingredients:
1/2 pound bacon
2 cups chopped onion
2 cups chopped green pepper
2 cups chopped celery
3 tomatoes, peeled, seeded and chopped
3 (15 ounce) cans black-eyed peas
1 (10 ounce) can Ro-Tel tomatoes
Salt to taste
Pepper to taste
White vinegar to taste

Procedure:
1. Cook bacon until it has rendered the fat.
2. Transfer bacon to a 6 to 8 quart soup pot.
3. Saute the onion, green pepper and celery in the bacon fat.
4. Pour peas into the soup pot.
5. Add the sauteed vegetables, chopped tomatoes, Ro-Tel tomatoes, salt and pepper.
6. Cook over medium to medium low heat for 30 minutes.
7. Correct the seasonings.
8. Serve hot.

Eggs Noel

Ingredients:
3 eggs
1 Tablespoon Durkee's sauce
1 Tablespoon milk, cream or sour cream
Salt and pepper
1 Tablespoon butter

Procedure:
1. Combine eggs, Durkee's, milk, salt and pepper; beat thoroughly.
2. Melt butter in skillet; add egg mixture and scramble.
3. Serve on toast rounds or English muffins, or as scrambled eggs.

Serves two people.

Sweet and Sour Meatballs

Ingredients:
1 pound lean ground beef
3/4 cup minced celery
1/4 cup chopped almonds or cashews
1 clove garlic, finely chopped
1 teaspoon salt
1/2 cup soft bread crumbs
1 teaspoon soy sauce
1/2 teaspoon monosodium glutamate
2 eggs, slightly beaten

Sauce:
1 cup chicken bouillon
1/2 cup sugar
3 Tablespoons cornstarch
1/2 cup pineapple juice
1/2 cup vinegar
2 Tablespoons soy sauce
1 bell pepper, chopped
1 (8-ounce) can pineapple chunks

Procedure:
1. Mix all meatball ingredients.
2. Form into small meatballs and deep-fat fry.
3. Make sauce by combine first 6 ingredients.
4. Cook for 3 minutes or until thickened.
5. Add bell pepper, pineapple chunks, and the fried meatballs.
6. Simmer about 15 minutes.

Easy Mint Julep

Ingredients:
10 fresh mint leaves
2 tablespoons powdered sugar
1 shot of water
1 shot of rum
Lots of shaved ice

Procedure:
1. Rub the mint leaves.
2. Put in glass and add sugar.
3. Mix in water and stir until sugar is dissolved.
4. Add rum.
5. Fill glass with ice.

Drink moderately.

Apple Cobbler

Ingredients:
Pastry for 1 pie shell
7 cups peeled, sliced apples
3/4 cup sugar
1/4 teaspoon nutmeg
1/8 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind
1/4 teaspoon cinnamon
2 tablespoons butter

Procedure:
1. Place apples in 8 x 12-inch or 9 x 9-inch baking dish.
2. Sprinkle apples with remaining ingredients sand dot with butter.
3. Top with rolled pie crust. Pierce with knife and bake.
4. Bake at 350 degrees for 1 hour.

Serves eight people. And something that would really be good to eat while watching the WEC 48 live stream online.

Visit here to see the complete WEC 48 fight cards who will be fighting on April 24.

Veal Scallops with Avocado

Ingredients:
1 pound veal scallops
1 egg, beaten
2 Tablespoons flour
3 Tablespoons butter
1 Tablespoon oil
1/4 cup vermouth
1/2 cup chicken broth
3 Tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon white pepper
1/4 cup chopped parsley
1 large avocado

Procedure:
1. Soak scallops in egg for at least 1 hour, then coat evenly with flour.
2. Melt butter and oil in skillet and saute 1/2 the veal scallops at a time for about 3 minutes per side and remove to a warm plate.
3. After browning all veal, return meat to the skillet.
4. Add vermouth, stirring gently. Add the broth, 2 Tablespoons lemon juice, salt and pepper.
5. Stir well until sauce is creamy.
6. Cover and simmer 10 to 15 minutes.
7. Add parsley during the last 5 minutes.
8. While veal is cooking, peel and slice avocado and sprinkle the remaining lemon juice.
9. Bake the slices at 300 degrees for 5 minutes.
10. Place veal on serving platter, surround with avocado slices and pour on sauce.
11. Serve at once.

Serves four people.

Tomatoes Broccoli

Ingredients:
1 package frozen chopped broccoli
6 small, or 4 medium, tomatoes
3 Tablespoons butter
3 Tablespoons flour
1 cup milk
Salt and pepper
Buttered bread crumbs

Procedure:
1. Cook broccoli until barely tender; drain well.
2. Completely hollow out and drain tomatoes.
3. Make a cream sauce of the butter, flour, milk, salt and pepper.
4. Combine cream sauce and broccoli; stuff tomatoes with this mixture.
5. Place stuffed tomatoes in shallow pan containing small amount of water.
6. Sprinkle tomatoes with buttered bread crumbs.
7. Bake at 350 degrees for approximately 15 minutes.
8. If made ahead of time and refrigerated, bake at 350 degrees for approximately 30 minutes.

Serves six people.

Linguine with Tomato and Basil

Ingredients:
5 Roma tomatoes, cut into small cubes
1/2 pound ripened Camembert cheese, remove rind and cut into small pieces
1 cup fresh basil leaves, cut into strips
3 cloves garlic
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound linguine, cooked to package directions

Procedure:
1. Combine all ingredients except linguine.
2. Let sit at room temperature in a covered bowl for 3 hours.
3. Drain pasta and, while still hot, pour sauce over and toss.
4. Serve immediately.

Serves four people.

Spinach Oyster Dip

Ingredients:
2 (10 ounce) packages frozen chopped spinach
1/4 cup melted butter
2 Tablespoons flour
1 (6 ounce) roll Jalapeno cheese spread
1 pint fresh oysters, drained
2 Tablespoons chopped onion
1/2 cup evaporated milk
1/2 cup reserved spinach juice
Black and cayenne peppers, to taste
1 teaspoon celery salt
1 teaspoon garlic salt
1 teaspoon Worcestershire sauce
Melba rounds

Procedure:
1. Cook and drain spinach, reserving one-half cup spinach juice.
2. Melt butter.
3. Add flour to butter and blend.
4. Cut cheese into chunks and oysters into small pieces with scissors.
5. Add all ingredients to butter and flour mixture and mix together.
6. Pour into chafing dish and serve with melba rounds.

Good for twenty people.

Chess Meringue Pie

Ingredients:
9-inch pie crust, unbaked
5 eggs (separate 2 whites for top)
1/8 teaspoon salt
2 Tablespoons heavy cream
1/3 cup butter, melted
1 cup sugar
1 Tablespoon corn meal
4 Tablespoons sugar

Procedure:
1. Beat eggs and egg yolks.
2. Add salt, cream, melted butter, 1 cup sugar and corn meal.
3. Mix well.
4. Pour in unbaked pie shell.
5. Bake at 350 degrees until almost set (about 30 minutes).
6. Beat 2 egg whites stiff and add 4 Tablespoons sugar.
7. Spread on top of pie. Bake until lightly browned.

Serves eight people.

Breaded Baked Chicken

Ingredients:
1 cup sour cream
2 Tablespoons lemon juice
2 teaspoons celery salt
1 teaspoon paprika
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon pepper
6 chicken breast halves
1 cup bread crumbs
1/2 cup butter, melted

Procedure:
1. Combine sour cream, lemon juice, celery salt, paprika, garlic, salt and pepper.
2. Coat chicken well with mixture and refrigerate overnight, uncovered.
3. Next day, roll chicken in bread crumbs and arrange in shallow baking pan.
4. Spoon half of the butter over chicken.
5. Bake at 350 degrees for 40 minutes.
6. Spoon remaining butter over chicken and bake 15 minutes longer.
7. Serve hot.

Serves six people.

Vichyssoise

Ingredients:
2 (14-ounce) cans beef broth
2 (14-ounce) cans chicken broth
2 bouillon cubes (chicken or beef)
2 cups water
1 (2-pound) package frozen, whole new potatoes
1/2 teaspoon marjoram
1 teaspoon basil
1 (8-ounce) package frozen, chopped onions
1 teaspoon dehydrated parsley flakes
1 teaspoon tarragon
Salt and pepper to taste
Breakfast cream, 3/4 to 1 cup per serving
Celery salt

Procedure:
1. Combine all ingredients except cream and celery salt.
2. Cook in an uncovered pot beginning with a hot fire.
3. After boiling point is reached, reduce heat immediately and continue to simmer uncovered until thick.
4. Stir occasionally.
5. While cooking, mash potatoes against side of pot.
6. It takes this about 2 hours to cook down to proper thickness – quite thick.
7. Immediately blend small amounts at a time in electric blender just until smooth.
8. Do not over blend. Chill.
9. To serve, add 3/4 cup of this base to 3/4 to 1 cup breakfast cream per serving.
10. Serve very cold.

Serves twenty people.

Shrimp Casserole

Ingredients:
5 cups water
1-1/2 pounds unpeeled medium fresh shrimp
3-1/4 cups water
1/2 teaspoon salt
1 cup uncooked regular grits
2 eggs, lightly beaten
1/4 cup milk
2 garlic cloves, minced
1-1/2 cups shredded Cheddar cheese
Garnish: Chopped fresh parsley

Procedure:
1. Bring 5 cups water to boil in a stockpot.
2. Add the shrimp.
3. Cook for 3 to 5 minutes or until the shrimp turn pink.
4. Drain well and rinse with cold water.
5. Peel and devein the shrimp.
6. Bring 3–1/4 cups water and salt to a boil in a medium saucepan.
7. Stir in the grits.
8. Cover and reduce the heat.
9. Simmer for 10 minutes.
10. Remove from the heat.
11. Combine the eggs and milk in a large bowl and beat well.
12. Add the grits gradually, stirring constantly.
13. Stir in the shrimp, garlic and 1 cup of the cheese.
14. Spoon into a lightly greased 7x11-inch baking dish.
15. Sprinkle with the remaining 1/2 cup cheese.
16. Bake at 350 degrees for 30 minutes.
17. Let stand for 5 minutes.
18. Garnish with parsley.

Serves six people.

Broccoli Salad

Ingredients:
1 large bunch of broccoli, broken into florets
2/3 cup chopped ripe olives
1/2 pound fresh mushrooms, chopped
1 egg
2 Tablespoons Parmesan cheese
1 clove garlic, crushed
3/4 teaspoon Dijon mustard
Freshly ground pepper
1/3 cup lemon or lime juice
1/2 cup oil
4 hard-boiled eggs, chopped

Procedure:
1. Toss broccoli, olives, and mushrooms in large container.
2. Put egg, cheese, garlic, mustard, pepper, and salt into blender.
3. Add lemon juice and oil, alternately, and blend.
4. Pour dressing over salad 1 hour before serving.
5. Garnish with chopped eggs.

Serves eight people.

Strawberry Jam Cake

Ingredients:
3/4 cup butter
1-3/4 cups brown sugar
3 eggs, separated
1 teaspoon soda
3/4 cup buttermilk
2-1/4 cups sifted cake flour
1-1/2 teaspoons vanilla
1/2 teaspoon maple flavoring
3/4 cup strawberry jam

Brown Sugar Icing Ingredients
1-1/2 cups brown sugar
1 cup white sugar
3 Tablespoons butter
1 cup cream
3/4 cup chopped pecans
1-1/2 teaspoons vanilla

Procedure:
1. Heat oven to 350 degrees.
2. Grease three 8-inch cake pans.
3. Cream butter and brown sugar.
4. Beat in egg yolks.
5. Dissolve soda in buttermilk.
6. Add flour to creamed mixture alternately with buttermilk, mixing well.
7. Stir in vanilla and maple flavoring.
8. Fold in strawberry jam.
9. Gently fold in stiffly beaten egg whites.
10. Pour into prepared pans.
11. Bake in preheated oven for 30 minutes, or until done.
12. Invert onto wire racks, remove pans and let cool.
13. Frost with Brown Sugar Icing.

Brown Sugar Icing
1. In a saucepan, combine brown sugar, white sugar, butter and
cream and cook to a soft ball stage.
2. Remove from heat and allow to cool for 6 minutes.
3. Stir in pecans and vanilla.
4. Makes enough icing to fill and frost three 8-inch layers.

Asparagus Soup

Ingredients:
1 pound asparagus, cut up
3 scallions with tops, sliced
12 ounces mushrooms, sliced
2 Tablespoons butter
3 Tablespoons flour
6 Tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth
1 (11-ounce) can white Shoe Peg corn
2 cups light cream

Procedure:
1. Saute the asparagus, scallions and mushrooms in 2 Tablespoons butter in a skillet until the asparagus is tender.
2. Mix the flour, 6 Tablespoons butter, salt and pepper in a bowl.
3. Add some of the chicken broth and blend until smooth.
4. Add the flour mixture, corn, remaining broth to the sauteed vegetables.
5. Cook until heated through.

Serves six people.

Crab Quiche

Ingredients:
1 package (6 ounces) king crab meat
1/2 pound fresh mushrooms, sliced
2 Tablespoons butter
4 eggs
1 cup sour cream
1 cup small curd cottage cheese
1 cup grated Parmesan cheese
1/4 cup flour
1 teaspoon onion powder
1/4 teaspoon salt
4 drops hot pepper sauce
2 cups shredded Monterey Jack cheese

Procedure:
1. Thaw and drain crab meat.
2. In a medium-sized skillet, saute mushrooms in butter until tender. Drain. Set aside.
3. In blender, mix next eight ingredients.
4. Fold in mushrooms, Jack cheese, and crab meat. Pour into 10-inch quiche dish.
5. Bake at 350 degrees for 45 minutes until golden brown, or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

Serves six people.

Strawberry Salad

Ingredients:
(3-ounce) packages strawberry gelatin
2 cups boiling water
2 (10-ounce) packages frozen strawberries
16-ounce can crushed pineapple
2 bananas, diced
1 cup sour cream

Procedure:
1. Dissolve gelatin in water; add strawberries; stir until melted.
2. Add pineapple and bananas.
3. Pour one-half mixture in 8x8x2-inch pan; chill until firm.
4. Spread sour cream over chilled mixture; add remaining gelatin mixture.
5. Chill until firm.

Serves 8 people.