2 cups of fresh butter
1 cup sugar
1/2 cup of confectioner's sugar
4 cups of flour
Preheat the oven to 350 degrees F. In a large bowl, mix the softened butter with the sugars. Add the flour, a cup at a time. You may do this with a mixer, or with clean little hands. Mix only until all flour is incorporated. Pack into sprayed tartlet pans, molds or the bottom of round cake pans. Prick with a fork and sprinkle sugar on the top. Bake for approximately 15 minutes or just until the edges are golden. Do not allow to brown. Remove from the oven and cool.
4-5 potatoes, peeled and grated
1 small onion
1/4 cup of flour
1 egg, beaten well
1/4 teaspoon baking powder
1/2 teaspoon nutmeg
2 tablespoons of minced parsley
1/2 teaspoon each of salt and pepper
Oil for frying
Wash, peel and grate the potatoes. Grate the onion. Add the flour, egg, baking powder, salt, pepper, nutmeg and parsley. Heat a skillet and oil. Drop by large spoonfuls in the pan and brown to golden on one side. Turn, flatten and finish to golden on the other side. Repeat until all are finished. Serve with applesauce and sour cream.
1 pound of carrots, peeled and grated
1 teaspoon cinnamon
1 teaspoon of ground ginger, or 1/2 oz. of freshly grated ginger
1 cup of fresh orange juice
1/2 teaspoon of cayenne pepper
2 Tablespoons of confectioner's sugar
1 sprig of parsley, washed, dried and finely chopped
1/2 cup of peanut butter
1/2 cup of peanuts
1/2 cup mayonnaise
Wash, peel and grate carrots. Chill. In a small saucepan, add juice, cinnamon, ginger, sugar, cayenne and peanut butter. Mix well and cool. Add mayo and whisk well. Toss with carrots. Garnish with peanuts and parley. Chill well before serving. Serves 4.
Originating in the US South - probably with African, French and Carribean roots - Hoppin' John is considered to bring luck on New Years Day. For vegetarians, Hoppin' John made with olive oil, cayenne pepper, red and green peppers, tomatoes and cilantro is a New Orleans favorite. Serves 4.
1 cup black eyed peas (soaked in 5 cups of cold water for six to eight hours)
2 to 4 oz. of bacon, pork,
Ham bone or pork fat
1 small golden onion, diced
1 cup rice
2 teaspoons of salt
1 to 2 teaspoons of tabasco or cayenne pepper, to taste
Salt and pepper to taste
1 teaspoon thyme
Rinse peas well and bring to boil in 5 cups of fresh, cold and salted water. Bring water to a boil, add the bone or pork and let simmer for 1 hour. Fry the onions with the bacon or a bit of salt pork and add with the rice. Add all other seasonings. There should be 2 1/2 cups of water remaining in the pot, add more if needed. Stir well and cook the rice for an additional 20 minutes. The beans should be tender and the rice perfect. Serve with cornbread and a salad of fresh greens.
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