KY STATE FAIR BOURBON SEAFOOD CHOWDER
~Sent in by Ann, FL
12 oz. salt pork diced
1 to 2 onions diced
1/3 to 1/2 cup bourbon divided
1, 12 oz can cocktail clams with juice
1, 7 oz can lump crab and juice, separated
4 medium potatoes cooked and cut up in bite size pieces
1 1/2 cups large shrimp halved lengthwise
1/2 lb sea scallops, halved horizontally
1/2 lb meaty fish cut in bite size pieces
3 cup half and half
salt and pepper to taste
Brown the salt pork over medium heat and add onions and half of bourbon and cook and stir until the onions are browned. Add the clam juice, remainder of bourbon, crab juice and cook and simmer for 8 to 10 minutes. Add the potatoes, clams, crab, shrimp, scallops, fish and half and half. Cook several minutes without boiling. Salt and pepper to taste. Serves 6.
Source: Newspaper recipe
Note: I made this without the salt pork and using a variety of fresh fish and mock seafood and it still came out delicious!
HOPPIN' JOHN
Serves 6-8
~Sent in by Elaine, MO
1/2 pound dried black-eyed peas (about 1 cup)
3 1/2 cups water
1/4 pound slab bacon, lean salt pork or smoked pork
1 onion, sliced
1/4 to 1/2 tsp. very finely chopped fresh hot pepper
- or - 1/8 to 1/4 tsp. crushed dried hot pepper
1/2 cup uncooked long grain rice
1 tsp. salt
pepper
Heat peas and water to boiling in 1-quart saucepan. Boil 2 minutes; remove from heat. Cover and let stand 1 hour.
Cut bacon into 8 pieces. Stir bacon, onion and hot pepper into peas. Heat to boiling; reduce heat. Cover and simmer until peas are tender, 1 to 1 1/2 hours.
Stir in rice, salt and pepper. Cover and simmer, stirring occasionally, until rice is tender, about 25 minutes. Stir in additional water, if necessary, to cook rice.
ORANGE CAPPUCCINO CHEESECAKE
~Sent in by Barbara, Chula Vista, CA
1 1/2 cups finely chopped nuts
1 cup plus 2 tablespoons sugar, divided
3 tablespoons butter, melted
4 (8 ounce) packages cream cheese, softened (32 oz. total)
3 tablespoons all purpose flour
4 eggs
1 cup sour cream
1 tablespoon instant coffee powder
1/4 teaspoon ground cinnamon
1/4 cup orange juice
1 teaspoon grated orange peel (zest)
Cinnamon sugar for garnish (optional)
Whipped cream and orange zest for garnish (optional)
Preheat oven to 325 F. Combine nuts, 2 tablespoons of the sugar and the butter; press onto bottom of 9 inch springform pan. Bake 10 minutes. Remove from oven.
Increase oven temperature to 450 F. Beat together cream cheese, the remaining 1 cup sugar and the flour in large bowl until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream. Add coffee powder and cinnamon to orange juice; stir until coffee is dissolved. Gradually add juice mixture with orange peel to cream cheese mixture, mixing until well blended. Pour over crust.
Bake 10 minutes. Reduce oven temperature to 250 F; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate. Sprinkle top of cheesecake with cinnamon sugar, if desired. Garnish as desired.
SPICY GINGER-GARLIC CHICKEN
~Sent in by Larry Holmes, Ontario, Canada
4 cloves garlic, minced
1 ?? teaspoon grated gingerroot
?? teaspoon salt
?? to ?? teaspoon ground red pepper
?? teaspoon black pepper
?? teaspoon ground cinnamon
?? teaspoon ground cardamom
1 tablespoon catsup
1 tablespoon red wine vinegar
1 teaspoon water
8 skinless, boneless, chicken breast halves (2 pounds)
In a small bowl combine garlic, gingerroot, salt, red pepper, black pepper, cinnamon and cardamom. Stir in catsup, vinegar, and water. Brush both sides of each chicken breast with garlic mixture. Place chicken in a shallow
baking dish. Bake, uncovered, in a 357?° F. oven for 45 to 55 minutes or until no longer pink.
Makes 8 servings.
CORN CHILE CASSEROLE
~Sent in by Rosemarie, Kansas City, MO
20 oz. of frozen corn, thawed
8 oz. package of cream cheese
4 oz. can of chopped green chiles
4 oz. can of sliced black olives
Mix well and bake at 350 for 30-35 minutes until bubbly.
When I make it I will add 1-2 minced jalapenos for "heat."
