2010 Bennie & Mesha Cookbook

.

Merry Christmas 2010

A few favorite recipes from the home of Bennie & Mesha McElhaney A Few Favorite Recipes from Bennie & Mesha McElhaney

A Few Favorite

Recipes

From the Home of Bennie & Mesha McElhaney 2010 Edition

Cooking is a part of ourselves that we can share with our friends and loved ones. Please try a few of our recipes or some of your own to share with those people important to you.

From our house to yours...

Merry Christmas and Happy New Year!

Bennie and Mesha

A Few Favorite Recipes from Bennie & Mesha McElhaney

We wanted to share a few new recipes with our friends and add a couple of corrections.

Enjoy!

As you know, the best parts of life...

Are family and what you can munch.

So, enjoy both tonight and remember...

You only come this way once!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Appetizers

Crab Meatballs

A Few Favorite Recipes from Bennie & Mesha McElhaney

Crab Meatballs Begin with‌

1 2 1 1 1 1 /2 1 1 2 1

6 oz. can Tbsp Tbsp Tbsp cup

Tbsp large Tbsp Dash

Lump Crabmeat Seasoned Breadcrumbs Butter Flour Milk Chili Pepper (seeded and finely chopped) Green Onion (finely chopped) Parsley (finely chopped) Eggs (beaten) Parsley (finely chopped) Salt

Drain crabmeat and press between paper towels to remove excess moisture. Combine crabmeat with breadcrumbs and set aside.

Melt butter in a small skillet and add flour off heat. Stir in th milk and return to moderate heat. Bring to a boil stirring constantly.

Stir the white sauce into the crab meat mixture. Add chili pepper, green onion, and parsley. Season with salt to taste and allow mixture to cool completely.

/2 2

1

cup Tbsp

Seasoned Breadcrumbs Butter (+1 tsp Olive Oil to prevent burning)

When cooled, shape the mixture into one inch balls with floured hands.

Coat each ball with beaten egg and roll in seasoned breadcrumbs.

Saute in butter until golden on each side for 4 to 5 minutes until golden.

Remove to paper towels to drain before transferring to serving plate.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Coconut Beer Shrimp Begin with…

1

Pound

Large Shrimp

Peel and devein shrimp, leaving tails intact. Set aside.

/4 1 3 /4 3 /4 21/2 3

cup Tbsp cup cup cups

Biscuit Mix Sugar Beer Flour Flaked Coconut (spread in paper plate)

Make beer batter by stirring together biscuit mix, sugar, and beer in a bowl. Place flour in a plastic bag and add shrimp to thoroughly coat.

Heat vegetable oil in a saucepan or wok to a depth of at least 2” to approximately 350°.

Dip floured-shrimp one at a time into beer batter. Let excess batter drain, then roll lightly in flaked coconut. Drop into hot oil (only a few at a time) and cook until golden (around 2 minutes). Remove to drain on paper towels.

Zesty Orange Dipping Sauce...

1 1

cup tsp

Orange Marmalade Horseradish Paste

Combine ingredients in a small dish. Microwave on high for 20 seconds to melt marmalade. Cool before serving.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Stuffed Mushrooms Begin with‌

1

1 /4 1 1 1

pkg

cup 4 oz. pkg cup pinch

Baby Portabello or Button Mushrooms (cleaned with entire stem removed) Butter Cream Cheese (at room temperature) Lump Crab Meat Nutmeg Salt and Pepper to taste Parmesan Cheese

Saute mushrooms in butter about 3 minutes.

Beat cream cheese until smooth. Stir in crab meat and seasonings. Stuff each mushroom with cream cheese-crab mixture. Arrange on a baking sheet and sprinkle with Parmesan Cheese.

Place under heated broiler for about 2 minutes.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Spicy Cheese Balls Begin with‌

3 1 1 3 1 1 /2 2

cups cup 4 oz. pkg Tbsp tsp tsp Tbsp

Monterey Jack Cheese (12 ozs.)

Fontina Cheese (4 ozs. Shredded) Cream Cheese (at room temperature) Prepared Mustard Worcestershire Sauce Garlic Powder Chili Powder

Combine all ingredients except Chili Powder in a small dish. Shape mixture into 1� balls. Roll balls in Chili Powder to coat. Cover and chill in refrigerator 1 hour before serving.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Blue Cheese Pecan-Crusted Grapes Begin with‌

1 1 30 1

4 oz. pkg 4 oz. pkg

cup

Crumbled Blue Cheese

Cream Cheese (at room temperature) Seedless Green or Red Grapes Finely-chopped Pecans

Toast pecans in 350° oven for 4 minutes (Stirring after 2 minutes).

Combine Blue cheese with cream cheese and beat until smooth. Cover and chill in refrigerator for 1 hour.

Wash grapes and pat dry with paper towels. Wrap each grape with enough cheese mixture to cover (approximately 1 teaspoon). Roll in pecans.

Cover and chill in refrigerator for at least 1 hour before serving.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Chicken Fajita Quesadillas Begin with…

4

2

2

Marinade...

2

2 1

/4 1

/3

cups

Large (10”) Flour Tortillas Chicken Breasts (Boneless and skinless) Grated Cheddar and Monterey Jack Cheeses

Tbsp Tbsp cup cup

Fajita Seasoning (Penzey’s preferred) Water Vegetable Oil Lime Juice

Mix Fajita Seasoning with water. Let stand for 5 minutes. Add Oil and Lime juice and stir thoroughly to complete marinade.

Slice chicken breasts into 1/4” slices then into 1/2” pieces. Place chicken pieces into glass bowl or plastic bag with Marinade. Place in refrigerator for at least one hour.

Saute chicken and marinade in skillet until chicken is cooked. Remove from heat.

Place chicken pieces on one half of tortilla. Cover with mixture of grated cheeses. Fold other half of tortilla over chicken and cheese.

Place in oiled skillet. Cook until bottom begins to brown, then flip over to brown other side. Remove to breadboard. Cut into wedges and serve with toppings.

Toppings...

1

1

1

bunch cup cup

Green Onions (chopped with stems) Tomato (diced) or Prepared Salsa Sour Cream

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Buffalo Wings Begin with‌

3

3 /4 1 /2

1 11/2 1

lbs.

cup cup

1-oz. pkg.

Tbsp

Chicken Drumettes (about 34) (commercially-packaged)

Butter Hot Sauce (you can also use prepared Buffalo Wing Sauce) Onion Soup mix Ground Red Pepper

bottle

Blue-Cheese Dressing

Melt butter in small saucepan. Add hot sauce, soup mix, and red pepper. Stir well.

Arrange drumettes on lightly-greased rack of a broiler pan. Brush drumettes with half of butter mixture.

Bake in 375° oven for 30 minutes. Remove and brush with remainder of butter mixture. Bake for 15 minutes more. Remove to serving plate.

Serve warm with Blue-Cheese Dressing in dipping bowl.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Bennie’s Mild Salsa Ingredients:

4 3 2

4 8 6 6 4 2

cups cups cups

cups cloves tsp tsp Tbsp small cans

Tomatoes (diced) Green Peppers (diced) Green Onions (diced, include tender greens) Tomato Juice Garlic (pressed) Salt Coarse Black Pepper Jalapeno Peppers (chopped) Chopped Black Olives

Combine all ingredients. Cover and store in refrigerator for one hour before serving with tortilla chips. Will keep for 1-2 weeks in refrigerator.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Guacamole Begin with…

2 11/2 1 2 1 2 1 /2

Tbsp clove

large Tbsp tsp dash

Avocados (peeled and seeded) Lemon Juice (or juice of one-half lemon) Garlic (crushed or pressed) Green Onions (chopped with stems) Tomato (diced) Picante Sauce Salt Tabasco Sauce (if desired)

Mash avocados and lemon juice in glass bowl. Add garlic, green onions, tomato, and Picante Sauce. Mix well and stir in salt.

Taste and add more salt, garlic, or green onion as desired.

For extra zip, add Tabasco Sauce.

Remember, you can always add more seasoning, but you can’t remove some when you’ve added too much.

Store in refrigerator until ready to serve.

Serve with tortilla chips.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Pecan-Crab Roll Begin with‌

1 1 1 /8 1

6 oz. can 4 oz. pkg tsp cup

Lump Crabmeat Cream Cheese (at room temperature) Ground Pepper Finely-chopped Pecans

Drain crabmeat and press between paper towels to remove excess moisture. Combine crabmeat, cream cheese, half of pecans, and ground pepper in a medium bowl. Blend thoroughly, and shape mixture into a 1 1/2� log. Roll in remaining chopped pecans.

Roll in waxed paper and chill in refrigerator for at least one hour before serving with various crackers.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Soups & Salads

Tabbouleh A Few Favorite Recipes from Bennie & Mesha McElhaney

Tabbouleh Begin with‌

1 1

cup cup

Bulgur Wheat (8 oz. package) Water

Combine wheat and water in a bowl and let stand one hour or until water is absorbed. Drain well in a strainer and press excess water from wheat with a fork to prevent the wheat from becoming soggy.

1 2 1 1 2 1 1 /2 2 1 1 /2

large cloves bunch bunch large medium cup Tbsp tsp tsp

Green Pepper (finely chopped) Garlic (finely chopped) Green Onion with green tops (chopped) Parsley (chopped) Tomatoes (diced) Cucumber (diced) Lemon Juice Olive Oil Salt Coarse-Ground Pepper

Thoroughly mix all ingredients in glass mixing bowl. Chill in refrigerator for one hour. Stir again before serving.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Mesha’s Beef Stew Ingredients:

11/2 1 4 3 /4 4 2 5 3 1 1 /2

lbs

lbs stalks 10-oz. cans 10-oz. cans 14-oz. cans 10-oz. can cup

Sirloin Steak Large Onion (roughly chopped) Large Potatoes (roughly diced) Baby Carrots (cut into bite-size pieces) Celery (strings removed) Beef Broth (Campbell’s is OK) Water Diced Tomatoes Corn (White Shoepeg preferred) Pace Picante Sauce Salt & Pepper to taste

Trim the fat from the sirloin. Slice into 1” strips and pound with a meat hammer until pieces are approximately 1/2” thick, then cut into bitesized pieces.

Place meat in stew pot with chopped onion and salt and pepper lightly.

You can also add a few pieces of the fat trimmed off previously for flavoring (Be sure to remove them before serving).

Brown meat over low heat stirring frequently until a thick sauce is formed. Add one can of beef broth and one can of water and cook uncovered for 30 minutes, stirring often.

Add remaining beef broth and water, potatoes, carrots, celery, diced tomatoes, and Pace Picante Sauce. Generously add salt and pepper.

Bring to a soft boil and cook covered until vegetables and meat pieces are tender (about 3 hours) stirring occasionally. If soup is too thick, add more water.

Stir in the corn and any other ingredients desired (barley, zucchini, beans, etc.). Cook for another 45 minutes... adjusting salt, pepper, and hot sauce as desired.

The number and amount of vegetables can be varied according to your individual tastes. Stew can be even better after the flavors have been given a chance to blend overnight in the refrigerator.

For a full meal, serve with cornbread or saltine crackers.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Tortilla Soup Begin with…

2 1 2 2 4 2 8

large large each stalks cloves whole cups

Chicken Breasts with Skin and back bones Onion (chopped) Carrots (peeled and sliced into 1/4” pieces) Celery (Rinsed and cut into 1” pieces) Garlic (Peeled and cut into pieces) Bay Leaves Water (with tsp of salt dissolved)

Bring water to a boil in a stock pot. Add chicken and other ingredients.

Reduce heat and simmer for 2 hours. Remove from heat and let cool.

Remove chicken meat from bones and dice into 1/2” pieces. Set aside.

Strain broth, discard vegetables, and set broth aside. Rinse stock pot.

3 4 6 1 1 2 1 2 1 1

Tbsp

cloves Tbsp Medium Medium tsp tsp cup tsp

Corn or Vegetable Oil Corn Tortillas (coarsely chopped) Garlic (finely diced) Cilantro (chopped) Onion (pureed) Fresh Tomatoes (pureed) Ground Cumin Chili Powder Tomatoes (diced) Jalapeno (seeded and minced) if desired

Heat oil in rinsed stock pot. Saute tortillas, garlic, and cilantro until soft. Add pureed onion and pureed tomatoes and bring to a boil. Add remaining ingredients and reserved chicken broth.

Add salt and pepper to taste, reduce heat, and simmer for 30 minutes, stirring frequently. Add reserved chicken pieces. Ladle soup into individual bowls and garnish as desired.

Garnish Suggestions...

Avocado (peeled and cut into strips) Monterey Jack Cheese (shredded) Corn Tortilla “Straw” (cut into 1/4” strips and fried until crisp)

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Soupe Å L’oignin (Onion Soup) Begin with…

4 cans Beef Broth (diluted with an equal amount of water)

Bring diluted beef broth to a boil in a stock pot while cooking onions.

Reduce heat and keep warm.

5 cups Yellow Onions (thinly sliced) 3 Tbsp Butter 1 Tbsp Olive Oil

Cook the onions slowly in the butter and oil in a heavy-bottomed covered saucepan for about 15 minutes over low heat.

1 tsp Salt 1/2 tsp Sugar (helps onions to brown) Raise temperature to medium, add the salt and sugar. Cook for 30 to 40 minutes stirring frequently to prevent burning until onions turn a deep golden brown.

3 Tbsp Flour

Sprinkle in the flour and cook for 3 minutes stirring constantly.

1 cup Dry White Wine (Chablis preferred)

Salt and Pepper

Bring beef broth back to a boil. Add the wine and cooked onions.

Simmer covered for 30 minutes. Season to taste with salt and pepper.

Bring back to simmer just before serving.

For each serving desired…

1 slice Toasted French Bread to fit soup tureens 2 slices Swiss or Provolone Cheese Fill tureens with soup to within about 1/2“ from top. Use a ladle to serve soup from bottom of stock put to ensure plenty of onions. Place slice of cheese on top of soup, then toasted french bread, then top with another slice of cheese. (Amount may be increased to taste) When ready to serve, place tureens on baking sheet in 350° oven. When cheese is melted and starting to brown, remove and serve.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Caesar Salad Begin with‌

1 head

Romaine Lettuce

Wash and break lettuce into bite size pieces. Remove large center stalks.

Set aside in refrigerator until ready to serve.

Dressing...

4 cloves 1 tsp 2 tsp 1 Tbsp 1/2 tsp 2 tsp 1/4 tsp 4 tsp 1/3 cup 2

Garlic (pressed or finely chopped) Seasoned Salt Lemon Juice Worcestershire Sauce Ground Pepper Dijon Mustard Tabasco Sauce Red Wine Red Wine Vinegar Egg Yolks

Combine all ingredients in a food processor. Blend lightly on lowest setting.

1 1 2

cup cup cups

Olive Oil Freshly Grated Parmesan Cheese from wedge Prepared Croutons (seasoned or garlic flavored) (or make them from scratch, but that’s another recipe)

Slowly add Olive Oil in thin stream while blending mixture in food processor. Pour mixture into covered container. Chill for one hour in refrigerator before serving.

To serve... toss romaine lettuce in dressing. Transfer individual portions to chilled salad bowls. Sprinkle with prepared croutons. Top with grated Parmesan Cheese and fresh ground pepper.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Creamy Coleslaw Begin with‌ 1 1 1/2 1/2 1/4

small small cup cup cup

Cabbage (finely-shredded in food processor) Carrot (scrapped and shredded in food processor) Green Pepper (diced) Celery (diced) Onion (diced)

Combine above ingredients, toss well, and set aside.

Dressing...

/2 /2 2 2 1 1 /2 1 /2 1 /4 1 1

cup cup Tbsp Tbsp Tbsp tsp tsp tsp

Mayonnaise Sour Cream Sugar White Vinegar Prepared Mustard Salt Paprika Ground Pepper

Combine all ingredients and stir well. Pour dressing over vegetables and toss gently. Chill, if desired, before serving.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Honey-Balsamic Salad Begin with‌

1 head 1 cup 2 Tbsp

Romaine Lettuce Fresh Strawberries (cut in halves) Slivered Almonds (toasted)

Wash and break lettuce into bite size pieces. Remove large center stalks.

Combine romaine lettuce, strawberry halves, and toasted almonds. Toss gently.

Dressing...

2 Tbsp 2 Tbsp

Honey Balsamic Vinegar

Combine honey and vinegar, stirring well.

Pour dressing over salad and toss gently. Makes 4 servings.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Taco Salad Begin with‌ 1 1 3/4 2 1

Lb. pkg. cup cups pkg.

Ground Sirloin Taco Seasoning (Williams preferred) Water Lettuce (washed and torn into bite-size pieces) Doritos or Tostitos Chips

Cover bottom of individual serving plates with roughly-crushed chips.

Cover chips with lettuce and set aside.

Brown meat in skillet. Remove and drain well in paper towels. Return to skillet and add taco seasoning packet and water. Bring to a boil.

Reduce heat. Simmer 15 minutes, stirring occasionally.

Cheese Topping...

1 Lb. 1 can

Velveeta Cheese Diced Rotel Tomatoes

Melt cheese in microwave and add Rotel tomatoes.

Spoon beef mixture over lettuce and chips in serving plates. Spoon cheese mixture over beef and serve.

Serve remaining cheese mixture in individual bowls with chips for dipping.

Meat freezes well for next time.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Bennie’s Minestrone Begin with…

2

2

2

1

4

4

3 1

/4

cups cups cups

tsp

tsp

Navy Beans (1/2 package) Black Turtle Beans (1/2 package) Red Kidney Beans (1/2 package) Onion (chopped) Large Garlic Cloves (pressed) Salt Bacon Strips (cut in half) Louisiana Hot Sauce or Tabasco (to taste)

Put beans into large stock pot. Cover with water. Bring to a boil for 20 minutes. Pour off water (this reduces flatulence effects of beans). Cover beans with 4 quarts of water and other ingredients. Bring to a boil and then cover and simmer for 1 hour. Move off heat and remove bacon.

1 5 3 4 1 /2 2 1 2 4 4 1 /2 1 3

lb.

Tbsp

Bunch large. cans can cups 10 oz. cans cans pkg tsp each tsp

Lean Chopped Beef Olive Oil Large Onions (chopped coarsely) Carrots (julienne slices about 1-1/2” long) Parsley (discard stalks, chop coarsely) Whole Tomatoes (diced) Tomato Juice White Wine (Chablis preferred) Campbell’s Beef Bouillon Concentrate Water (10 oz. cans) Salad Noodles Oregano, Basil, Red Pepper, and Tabasco Salt

In large skillet, brown chopped beef in 1 tablespoon of olive oil. Pour off fat and add to stock pot with beans.

Saute chopped onions in 1 tablespoon of olive oil until they start to soften (don’t overcook), and add to stock pot. Saute carrots in 1 tablespoon of olive oil until they start to soften (don’t overcook), and add to stock pot.

Add bouillon, water, wine, tomatoes, parsley, and spices to stock pot.

Cover and simmer for 2 hours.

Place noodles into saucepan of boiling water for 10 minutes. Drain in colander and add noodles to stock pot.

Soup may be frozen, and it definitely should be shared with friends, since this is such a large batch.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Tuna Salad Ingredients‌

1 2 2 2 2 2 1 /2 1 /2 3

can tsp tsp Tbsp Tbsp Tbsp tsp tsp Tbsp

White Tuna in water (drained) Onion (finely chopped) Green Pepper (finely chopped) Chopped Water Chestnuts Slivered Almonds (toasted) Green Olives (chopped) Garlic Powder Dijon Mustard Mayonnaise Salt and Pepper to taste

Mix all ingredients in glass mixing bowl.

Best served as sandwich on toasted bread. Serve with potato chips and extra green olives.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Imperial Crab Salad Begin with‌ 1 10-oz can 4 1 clove 1 small 3/4 cup 1 tsp

dash

dash 2 Tbsp

1 Tbsp

Lump Crabmeat (or fresh crabmeat, if available) Green Onions (white parts only - sliced) Garlic (pressed) Red Pepper (finely diced) Mayonnaise Dijon Mustard Worcestershire Sauce Tabasco Green Onion tops (finely chopped) Salt and Pepper to taste Melted Butter (with 1/2 tsp oil to prevent burning)

Saute green onions, garlic, and red pepper in butter over low heat until limp. Remove from heat into glass bowl. When cool, add mayonnaise, mustard, Worcestershire, Tabasco, and green onion tops. Stir in crabmeat carefully to maintain lump-size pieces.

Serving Suggestion...

2 each

Avocados (peel, remove seed, and cut into halves) Ground Nutmeg Shredded Lettuce

Spoon crab salad mixture over avocado halves. Dust lightly with nutmeg and serve on a bed of shredded lettuce with crackers or biscotti.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Pepper Beef Stir-Fry

Meat Dishes A Few Favorite Recipes from Bennie & Mesha McElhaney

Stir-Fried Pepper Beef Begin with…

1

Marinade...

1

1

2

1 water)

1

12 oz.

Filet Mignon cut into 1/2” strips, then across the grain into 1/8” pieces (Strip Steak works, but is less tender)

cup cup tsp

tsp

Pisano or Dry red Wine Low-Sodium Soy Sauce Beef Bouillon Granules (dissolved in 1 cup of boiling water) Corn Starch (dissolved in 1 cup cold

Tbsp

Fresh Grated Ginger Root

Marinate beef pieces in soy-wine mixture for one hour in refrigerator while preparing the vegetables.

1 1 1 1 1 1 1

Medium Medium Medium 8 oz. can 8 oz. can cup cup

Yellow Onion Sweet Red Pepper Green Pepper Bamboo Shoots Sliced Water Chestnuts Sliced Mushrooms (optional) Slivered Almonds (optional)

Slice onion and peppers in half and then into 1/4” slices.

6 11/2

cloves cups

Garlic (peeled and sliced lengthwise) Peanut Oil

Season oil by cooking sliced garlic in all of the oil in wok over high flame.

Discard garlic. Carefully pour seasoned oil into pouring cup. Set aside.

Saute almonds in 2 Tbsp of seasoned oil until lightly brown. Remove to paper towel to drain.

Individually saute vegetables, bamboo shoots, chestnuts, and mushrooms in seasoned oil. Remove each to paper towels to drain.

Remove beef pieces from marinade. Saute in 2 Tbsp. of seasoned oil for 3 minutes. Add sauteed vegetables and remaining marinade to wok. Stir until thickened.

Serve over rice or hard noodles with mushrooms and almonds as condiments on the side.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Grilled Apple-Herb Chicken Breasts Start with...

1 1

large Tbsp

Onion (finely chopped) Salad Oil.

Saute chopped onion for 2 minutes in salad oil. Transfer to mixing bowl.

Add...

1 /2 1 1

1 1 1 1 /2 1 1 1

cup cup Tbsp Tbsp

tsp tsp tsp tsp Tbsp tsp

Apple Juice Salad Oil (fat grams are a problem here) Prepared Mustard (i.e.-Dijon) Mixed Herbs (Thyme, Rosemary, Marjoram) Oregano Garlic Powder Onion Salt Coarse Black Pepper Worcestershire Sauce Soy Sauce

Combine all ingredients to make marinade. Reserve half and pour rest into quart-sized plastic bag.

4

large

Chicken Breasts (boneless, skinless)

Add chicken breasts to plastic bag and marinate in refrigerator for one hour. Grill breasts over medium coals turning once. Brush liberally with marinade during cooking process.

Pour reserved marinade over breasts before serving.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Parmesan Chicken with Tarragon Gravy Begin with‌

4 4 1 1 /2 2 2 11/2 1

cups tsp tsp

cups cups stick

Boneless Chicken Breasts Flour Garlic Powder Salt Eggs Crushed Ritz Crackers Parmesan Cheese Butter (Olive Oil to prevent burning)

Cut chicken breasts into half-inch strips, removing all fat. Pound flat to quarter-inch thickness between pieces of wax paper. Place garlic powder, salt, and 2 cups of flour into a plastic bag. Add chicken strips and coat well. Stir eggs in shallow bowl with a fork until yolks and whites are thoroughly combined. Put cracker crumbs and Parmesan cheese in another plastic bag and thoroughly mix.

Working with about one-half of the chicken pieces at a time, remove each chicken strip from flour, dust off excess, dredge through egg, and place into cracker-cheese plastic bag. Seal bag and turn to coat each piece well with cracker-cheese mixture. Remove and place strips on clean surface to dry. Repeat with remaining chicken.

Place 4 tablespoons of butter into large saute skillet. Saute chicken strips on each side until golden brown. Remove to serving platter.

Tarragon Gravy...

2 2 1 /2 1 11/2

Tbsp Tbsp tsp cup tsp

Butter Flour Salt Milk Dried Tarragon

Microwave butter, flour, and salt in a glass measuring cup on high for 2 minutes, stirring after 1 minute. Gradually stir in milk until thoroughly mixed. Add tarragon and microwave on high for 3 to 4 minutes until it starts to thicken. Gravy will thicken more after it is removed from microwave. Serve in gravy boat or pouring pitcher with chicken filets.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Cornish Hens with Apricot-Pecan Stuffing Begin with…

4

1 lb.

Rock Cornish Game Hens (thawed) Salt and Pepper (to taste)

Stuffing...

2 1

1

Tbsp box

cup

Butter UNCLE BEN’S Long Grain & Wild Rice

(with Season Pack) Chopped Pecans

cup cup cup cup

Water Apricot Nectar Apricot halves (cut into pieces) Raisins (or seedless grape halves if desired)

1 1 1 /2 1 /2

Basting Sauce...

2 Tbsp

1 Tbsp 1

/2 cup

Butter Soy Sauce Apricot Nectar

Saute rice and pecans in butter over low heat in saucepan stirring occasionally until golden brown.

Add Season Pack, water, Apricot Nectar, Apricots, and raisins to rice and stir well. Bring to a boil, cover, and reduce heat. Simmer for 25 minutes or until liquid is absorbed. Remove from heat and cool.

Remove giblets packet from cavity of hens. Wash hens inside and out and drain well. Season each hen cavity with salt and pepper, then fill with 1 cup of rice stuffing mixture. Tie drumsticks together with string and place in glass roasting pan. Brush each hen with basting sauce and roast at 350° for 1 hour or until juices run clear when hen is pierced.

Baste occasionally with basting sauce while roasting.

Cover and warm remaining rice mixture for serving with hens.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Teriyaki Burgers or Teriyaki Chicken Breasts Begin with‌ 2

4

lbs

pieces

Lean Ground Beef OR Boneless/Skinless Chicken Breast

cup can cup tsp cup

A-1 Steak Sauce Pineapple Slices in Juice (24 oz) Pineapple Juice (from canned pineapple) Grated Ginger Root (or ground Ginger) Brown Sugar

Basting Sauce...

/2 1 1 1 2 /3 1

Form beef into 1/3 lb. or 1/2 lb. patties as desired.

OR Trim all fat from Chicken Breasts.

Remove pineapple slices to bowl. Combine pineapple juice, A-1 Steak Sauce, Ginger, and Brown Sugar to make a rich basting sauce. Mix well and reserve half to pour over meat before serving.

Dip Pineapple slices in basting sauce and place on grill over medium heat. Dip meat in basting sauce and place on grill. Baste pineapple slices and meat frequently while turning.

Remove pineapple slices when they start to show grill marks.

When meat reaches desired doneness, remove to serving plate. Top each piece with one or two slices of pineapple, and pour on reserved sauce.

Serve with hamburger buns toasted on the grill. (as sandwich or openfaced) Best without additional condiments.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Grilled Chicken Breasts with Pineapple Salsa Begin with‌

4 2 1

pieces Tbsp Tbsp

Chicken Breast (boneless/skinless) Olive Oil Italian Seasoning

Pound chicken breasts until approximately 1/2� thick. Rub with olive oil and season with Italian herb seasoning. Place on charcoal grill over medium heat. Grill 5 minutes on each side or until desired doneness.

(Cut one breast slightly in center to make sure meat has cook through.)

Remove breasts to glass baking dish.

Pineapple Salsa...

1 1 1 1 /2

can small tsp tsp

Crushed Pineapple (12 oz) Tomato (diced) Parsley (chopped) Jalapeno Pepper (finely chopped)

Mix all ingredients together and set aside.

4

slices

Monterey Jack Cheese (enough to cover chicken breasts)

Place cheese slices on top of chicken breasts in baking dish. Broil in pre-heated oven for 5 minutes or until cheese begins to melt. Remove chicken breasts to individual plates. Cover with pineapple salsa to serve.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Mushroom-Stuffed Hamburger Steaks Begin with…

2

lbs

Lean Ground Beef

Form ground beef into four 1/2-lb patties approximately 8” in diameter.

(You may want to form and stuff one patty at a time.)

1 2

jar cups

Sliced Button Mushrooms (12 oz) Swiss Cheese (shredded) Salt and Pepper to taste

Place 2 Tbsp of mushrooms and 2 Tbsp of shredded swiss cheese on half of each patty. Fold over other half and pinch edges to seal. Shape each stuffed patty into loaf. Season with salt and pepper on both sides.

Cook over medium charcoal grill, turning only once. Remove to platter.

1

2 1 /2 1

large

Tbsp tsp tsp

Yellow Onion (slice in half, then into 1/4” slices) Butter (with olive oil to prevent burning) Garlic Powder Sugar

Saute onions in butter over medium heat. After two minutes, add garlic powder and sugar. Continue to saute until golden brown. Remove to drain on paper towel.

Top each hamburger steak with onions to serve.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Steak Fingers Begin with‌

1

lb

Cubed Steak (Chicken Fry)

2 1 2 3 2 2

cups tsp tsp tsp

Tbsp

Flour Salt Ground Pepper Garlic Powder Large Eggs Milk Vegetable Oil to cover bottom of skillet

Cut cube steak into 1-inch strips and then into bite-sized pieces.

Place flour, salt, pepper, and garlic powder into quart-sized plastic ziplock bag.

Combine eggs and milk. Beat well.

Drop steak fingers into bag and shake well to thoroughly coat each piece. Transfer steak fingers to egg mixture, thoroughly coating each piece. Drop pieces again into flour mixture and shake to coat.

Fry steak fingers in oil in skillet until lightly brown, turning once. They will continue to brown a little after you remove them.

Transfer steak fingers to paper towel to absorb excess oil.

Serve with cream gravy or steak sauce.

Enjoy!

Cream Gravy: to 1/4 cup of drippings above, add 1/4 cup of flour. Stir over medium heat until oil and flour mixture come to a boil. Gradually stir in milk, cooking and stirring constantly until thick and bubbly.

Season with salt and pepper to taste.

A Few Favorite Recipes from Bennie & Mesha McElhaney

Horseradish Meatloaf Begin with…

2 /4 1 1 1 /2 1 /4 1 /4 2 1 1 /2 3

lbs. cup medium Tbsp cup cup cup large tsp tsp

Ground Sirloin (85%) Uncooked Oats (Quick-Cooking) Onion (diced) Prepared Horseradish Marinara Sauce Ketchup Milk Eggs (lightly beaten) Salt Coarse-Ground Pepper

Mix all ingredients in a large bowl with your hands. Form contents into two loaf pans. Bake loaves in 350° oven for 40 minutes.

Mix…

1 /2 1 /2 1 1 1

cup cup cup Tbsp Tbsp

Marinara Sauce Ketchup Brown Sugar Prepared Horseradish Prepared Mustard

Remove from oven and spoon mixture over top. Cook an additional 15 minutes in 350° oven. Remove and let cool slightly before slicing.

Meatloaf slices can be frozen, defrosted, and reheated for a quick meal.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Enchiladas with Chili Begin with‌ Cheese Queso...

1 Lb.

1 can

Velveeta Cheese Rotel Tomatoes with Green Chilies

Melt cheese in microwave, stirring occasionally. Pour off half of liquid and add remaining Rotel tomatoes. Add some Tabasco sauce for spicy enchiladas. Return queso to microwave and cook until hot.

Chili...

2 1 1 1

lbs. pkg. cup 8 oz. Can

Ground Beef 2-Alarm Chili Seasoning Water Tomato Sauce

Brown beef in large saucepan or stew pot. Add 2-Alarm chili seasoning (except Masa), water, and tomato sauce. Bring to a boil for 15 minutes.

Simmer covered for 1 hour. Separate 2 cups of chili for this recipe, and remaining chili can be frozen for later use.

6 1 1 2 8

large 8-oz. pkg. cups Tbsp

Corn Tortillas Onion Grated Mexican 4 Cheese Mixture Chili (above) Cheese Queso (above) Lettuce & Tomato for garnish Vegetable Oil to cover bottom of skillet

Saute onion until limp. Cover bottom of small skillet with oil and heat on stovetop until hot.

Dip each tortilla in hot oil for 5 seconds on each side. Remove to paper towels to drain excess oil. Place small amounts of sauteed onion and grated cheese on each tortilla. Roll up tortilla and place in baking dish.

Repeat for remaining tortillas.

Mix Queso and Chili in a glass bowl. Pour mixture over enchiladas in baking dish.

Cook contents of baking dish in 350° oven for 30 minutes until cheese is melted thoroughly. Sprinkle with lettuce and tomatoes to serve.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Artichoke-Chicken Pasta Begin with‌

2 1 1 /2 1

Tbsp tsp Tbsp

Chicken Breasts Italian Seasoning Garlic Powder Butter (add olive oil to prevent burning)

Cut chicken into small bite-sized pieces. Sprinkle with Italian Seasoning and Garlic Powder. Saute in butter until done. Place in large glass bowl.

Add‌

1 /2 1 /2 1 1

2-oz. can cup cup 6-oz. Jar

Sliced Black Olives (drained) Sliced Green Olives Roasted Red Pepper (sliced) Marinated Artichoke Hearts (drained)

Mix together all ingredients well.

1

pkg

Lipton Noodles & Parmesan Sauce

Prepare noodles according to package directions and pour into serving dish. Cover with Artichoke-Chicken mixture, top with grated Parmesan Cheese, and serve while warm.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Blue Cheese Stuffed Filets Begin with‌

1

4 lb.

Tenderloin (trimmed) cut into...

4 - 10 oz. Filet Mignons (1-1/2� thick) (Retain thin end for Stir-Fry Pepper Beef)

1

12 oz.

Blue Cheese Crumbles

Slice each filet partially through to form a pocket. Fill with Blue Cheese crumbles and secure with toothpicks as required.

1 1

stick tsp

Butter (melted in microwave) Garlic Powder

Mix garlic powder and butter in dish. Brush each filet with butter mixture and place on hot charcoal grill. Grill 5 minutes until seared.

Brush other side with garlic butter and turn over. Grill 5 minutes again and remove to plastic meat marinator or dish.

1

cup

Beef Bouillon Granules (dissolved in 1 cup of boiling water)

Add beef bouillon to plastic marinator. Dip 2 Tbsp. of sauce onto individual plates and serve filets on top of sauce.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Charcoal-Grilled Strip Steaks Begin with‌

4

1-lb

NY or KC Strip Steaks

1 1 1 2

tsp tsp tsp Tbsp

Seasoned Salt Ground Pepper Garlic Powder Worcestershire Sauce

Cut fat approximately every 1� along the side of each steak to prevent curling. Place steaks in marinator and season on both sides with seasoned salt, pepper, and garlic powder. Sprinkle with Worcestershire sauce. Place marinator in refrigerator for a least one hour.

1 1

stick tsp

Butter (melted) Garlic Powder

Mix garlic powder and butter to brush on steaks during grilling.

Build charcoal fire in grill. Brush steaks with garlic butter and place in center of grill to get maximum heat. Once first side of steaks have seared, brush the top with more garlic butter and flip. After second side has seared, steaks can be removed to marinator to distribute fire.

Hickory or Mesquite Chips (Soaked in water)

Spread out fire and add soaked chips. Return meat to the grill and cook to desired doneness. Baste with any remaining garlic butter. DO NOT overcook!

1

cup

Beef Bouillon (boiling water + instant beef granules)

Remove steaks to marinator and add beef bouillon. Serve hot with sauce. Be sure to save the leftovers... they make great sandwiches.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Philly Cheese Steak Sandwiches Begin with…

1

Leftover Strip Steaks (Charcoal-Grilled) (with beef bouillon marinade)

4 1 1 6 2 1 1 1

Medium Medium slices Tbsp Tbsp tsp tsp

Sub-Style Bread Onion (1/4” slices cut in half) Green Pepper (1/4” slices cut in half) Provolone Cheese Butter Olive Oil Garlic Powder Ground Black Pepper

Place onion in butter and oil in skillet. Season with garlic powder and black pepper. Saute onion until limp. Saute green peppers until limp.

Slice bread rolls in half. Toast bread halves in broiler on foil-covered cookie sheet until lightly brown.

Slice strip steaks into 1/2” strips. Lay each strip on its side, trim off fat, and slice across the grain into 1/8” slices. Place slices into saute skillet with mariande.

Cover half of each sandwich with sliced steak and cheese. Cover other half of each sandwich with sauteed onions and peppers and sliced cheese. Turn oven to broil. Place entire cookie sheet into broiler and broiled for about 5 minutes until cheese is melted.

Remove and transfer to plates. Sandwich halves can be combined or eaten open-faced as desired.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Steak au Poivre (Peppercorn Filet) Begin with…

4 /3

1

cup

Filet Mignon Steaks (slice to approximately 1/2“ thick) Cracked Black Peppercorns (pounded in plastic bag)

Sprinkle cracked pepper on both sides of steaks. Lightly press into meat, cover with waxed paper, and let stand for at least one-half hour…two to three hours is better.

2 2

Tbsp Butter Tbsp Olive Oil

Salt

Saute the steaks in the butter and oil for 3-4 minutes on each side over medium heat to desired doneness. Do not overcook. Remove to serving platter, season lightly with salt, and keep warm while preparing the sauce.

2 /3

1

Tbsp Butter cup Green Onions (trimmed and finely chopped)

Add butter and green onions to skillet. Adjust heat to low and saute onions for one minute.

1 /2

1

cup cup

Beef Broth or Bouillon Cognac

Add the beef broth to skillet and boil down rapidly over high heat while scraping to loosen browned bits and peppercorns into the cooking juices. When reduced to about one-half cup, add cognac and continue to boil for another minute to evaporate alcohol.

1

tsp

Cornstarch dissolved in 1/4 cup of water

Add cornstarch and stir rapidly to thicken sauce. Add steaks back to sauce, re-heat for a about one-half minute, and return to serving platter.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Filet Mignon with Shiitake Mushrooms Begin with‌

4 1 /3

cup

Filet Mignon Steaks (approximately 1/2“ thick) Cracked Black Peppercorns (pounded in plastic bag)

Press cracked pepper on both sides of steaks and cover. Set aside in refrigerator 1 hour.

11/2 1 /3 1

Tbsp Butter (with 1/2 tsp Olive Oil to prevent burning) cup Green Onions (trimmed and finely chopped) pkg Fresh Shiitake Mushrooms (remove stems)

Saute onions and mushrooms in butter in non-stick skillet for 4 minutes over medium heat until mushrooms become limp.

1 1/2

cup can

Dry Red Wine Beef Broth Undiluted

Add wine and beef broth to skillet and cook 5 minutes over medium heat. Remove the mushrooms to a bowl and set aside. Increase heat to high and reduce wine-broth mixture to approximately one-half cup. Add to mushrooms in bowl. Wipe skillet clean.

11/2

Tbsp Butter (with 1/2 tsp Olive Oil to prevent burning)

Saute steaks in butter over medium heat until degree of desired doneness. Remove from skillet and place on serving platter. Cover and keep steaks warm.

1/2 1/2 1 2 1

cup can Tbsp tsp tsp

Dry Red Wine Beef Broth Undiluted Low-Sodium Soy Sauce Cornstarch Ground Thyme (or Tbsp Fresh Chopped Thyme)

Add wine and remaining beef broth to skillet. Scrape with spatula to loosen browned bits, bring to a boil, and cook for 1 minute. Add contents from mushroom bowl and thyme to skillet, and cook for 1 minute.

Combine cornstarch and soy sauce, mix well, and add to skillet. Stir constantly until thickened. Pour mushroom sauce over steaks and serve.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Vermont Pork Tenderloin Begin with…

2 /2

12 6 3 1 /2 1 /4 1 /4 1 1

2

cups cup

each cloves Tbsp tsp tsp tsp tsp

Apple Juice (unsweetened) Maple Syrup (real maple syrup…not pancake syrup) Green Onions (trimmed and thinly sliced) Garlic (finely chopped or pressed) Ketchup Chili Powder Ground Cinnamon Ground Black Pepper Salt

Pork Tenderloins (they usually come two per package)

Trim as much fat as possible from tenderloins and place in non-metal baking dish or meat marinator.

Combine all other ingredients to make marinade. Mix well and reserve half for serving. Pour remaining marinade over tenderloins. Marinate in refrigerator for at least one hour.

Grill tenderloins over medium coals turning once. Don’t let thin ends of meat get too done. Brush liberally with marinade during cooking process.

Slice tenderloin across grain into 1/4” slices and pour reserved marinade over tenderloins before serving.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Mesha’s Beef Roast with Vegetables Begin with…

1

/4

1

3-4 lb

Beef Roast (Pot Roast or Chuck Roast)

cup

Penzey’s Mural of Flavor (salt-free) OR Penzey’s Old World Seasoning

Sprinkle seasoning over entire surface of roast. Pre-heat oven to 250°.

Place roast in large dutch oven and add...

1 1

12 oz. can Beer large Onion (quartered)

Bake in oven 3 to 4 hours, depending upon size of roast. When fork tender, add...

3 10

medium

Potatoes (cubed into 1” pieces) Baby Carrots (Peeled)

Cook another 45 minutes after adding vegetables.

Remove roast to cutting board and let cool. Cut roast against the grain into 1/2” slices for serving. The roast may fall apart at this point. Remove vegetables to serving bowl.

Roast Gravy…

2

tsp

Drippings from Roast Pan (Add beef broth or water if needed) Cornstarch (dissolved in water)

Bring drippings to a full boil. Reduce heat to medium and slowly add cornstarch mixture, stirring constantly until thickened.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Smoked Meats

Smoked Baby-Back Ribs with Deviled Eggs and Baked Beans

A Few Favorite Recipes from Bennie & Mesha McElhaney

Smoked Beef Brisket Begin with…

2

Dry Rub...

1

/4

2

1

2

1

1

1 1

/2

2 1

/2 1

/8

2

4 lb

Beef Briskets (trimmed)

cup tsp tsp tsp tsp tsp tsp tsp tsp cup tsp cups

Paprika Chili Powder Onion Salt Hickory Smoke Salt Garlic Powder Celery Seed Ground Black Pepper Red Pepper Seasoned Salt White Sugar Ground Cinnamon Brown Sugar

Combine all ingredients. Rub Briskets on all surfaces with mixture.

Place in meat marinators and place in refrigerator for at least one hour, preferably overnight.

Hickory or Mesquite Chips or chunks (soaked)

Using a smoker or large grill, prepare charcoal fire at one end. Place soaked wood on fire. Place pan of water at open end of grill. Place marinated briskets over drip pan. This will allow the briskets to slow cook without drying out. You may need to add more charcoal and/or wood chips. Slow cook for two hours.

Remove from grill and place in a roasting pan. Pour juices from drip pan into roasting pan with briskets. Add more water if necessary. Roast at 350° for two more hours. Let stand on cooktop for at least 30 minutes before attempting to slice.

Slice across the grain into 1/4” slices with carving or electric knife. Store in refrigerator with water from roasting pan.

Serve with Barbecue Sauce.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Smoked Pork Baby Back Ribs Begin with…

2

8

racks cups

Pork Baby Back Ribs Water

Bring water to a rolling boil. Cut each rib rack into two pieces. Place in boiling water. Par-boil for 5-6 minutes. Remove rib racks to marinator.

Dry Rub...

1

/4

2

1

2

1

1

1 1

/2

2 1

/2 1

/8

2

cup tsp tsp tsp tsp tsp tsp tsp tsp cup tsp cups

Paprika Chili Powder Onion Salt Hickory Smoke Salt Garlic Powder Celery Seed Ground Black Pepper Red Pepper Seasoned Salt White Sugar Ground Cinnamon Brown Sugar

Combine all ingredients. Rub rib racks on all surfaces with mixture.

Place in meat marinators and place in refrigerator for at least one hour, preferably overnight.

Hickory or Mesquite Chips or chunks (soaked)

Using a smoker or large grill, prepare charcoal fire at one end. Place soaked wood on fire. Place pan of water at open end of grill. Place marinated rib racks over drip pan. This will allow the ribs to slow cook without drying out. You may need to add more charcoal and/or wood chips. Slow cook for two hours.

Remove from grill and place in a roasting pan. Add water to pan to a depth of 2”. Roast at 350° for two more hours. Let stand on cooktop for at least 30 minutes.

Serve with Barbecue Sauce.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Smoked Butterfly Pork Chops Begin with‌

2

10 oz.

Pork Chops (butterflied) Penzey’s Ozark or Northwoods Seasoning

Sprinkle seasoning over all surfaces of chops and marinate in refrigerator at least one-hour.

Hickory or Mesquite Chips or chunks (soaked)

Using a smoker or large grill, prepare charcoal fire at one end. Place soaked wood on fire. Place marinated chops at other end of grill.

Cook chops about 10 minutes on each side. Remove to serving dish.

Place pat of butter on each chop and cover until ready to serve.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Eggs Benedict with Hollandiase Sauce and Champagne

Brunch A Few Favorite Recipes from Bennie & Mesha McElhaney

Eggs Benedict with Simple Hollandaise Sauce Begin with‌

8 8 8

Slices

Large Eggs Canadian Bacon English Muffins

Slice muffins, place face-up on baking sheet, brush with butter, and toast in broiler until lightly brown. Remove and set aside. Trim rind from Canadian bacon edges and arrange on plate. Warm in oven or microwave just before serving.

Coat the inside of 8 small custard dishes with butter. Carefully break each egg into a custard dish. Prick yolk with toothpick to prevent bursting. Arrange dishes in microwave evenly spaced and cook on medium setting for two minutes. Rotate dishes, and cook on medium for another two minutes until egg white is cooked. The eggs will continue to cook slightly after removed from the microwave. (Times will vary depending on microwave) On a large serving platter, place 8 muffin halves, each topped with a heated slice of Canadian bacon. Carefully slide an egg from its dish on top of each bacon slice.

Simple Hollandaise Sauce...

2 1 1 1 /8 1 /4

Tbsp tsp tsp lb.

Egg Yolks (separate and discard whites) Lemon Juice Dijon Mustard Salt Butter (one stick)

Place egg yolks, lemon juice, mustard, and salt in electric blender. Melt butter in microwave on high setting 1 to 2 minutes until hot and bubbly.

Immediately turn on blender to medium speed and gradually pour hot butter into mixture. Continue mixing until sauce is creamy and thickened. (about 10 to 20 seconds) To serve... (Great with Champagne for a special brunch!)

Place two muffin-bacon-egg combos on each serving plate and cover with Hollandaise sauce or serve sauce in pouring pitcher at the table.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Breakfast Casserole Begin with‌

1 8 8 6 21/2 1 1 /2

Lb. slices ozs.

cups Tbsp tsp

Sausage White bread (buttered) Cheddar Cheese (grated) Eggs (whisked lightly) Milk Onion (chopped) Prepared Mustard (yellow) Salt and Pepper to taste

Brown sausage in skillet and drain off excess fat. Place in glass mixing bowl. Break bread into bite-sized pieces and add to bowl. Add remaining ingredients to bowl and mix well.

Let stand for one hour (or overnight preferred) in refrigerator. Pour mixture into baking dish and bake uncovered in 350° oven for 1 hour.

Serve with salsa on the side.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Old-Fashioned Country Breakfast Begin with…

Sausage: 1

Lb.

Sausage (divided into eight patties)

Fry sausage in skillet. Remove to paper towels to drain. Reserve 1/4 cup of sausage drippings for gravy.

Biscuits: 2

1 1 /2

1

/3 3

/4

cups Tbsp tsp cup cup

All-Purpose Flour Baking Powder Salt Shortening or Unmelted Butter Buttermilk

Combine dry ingredients, cut in shortening until mixture is crumbly.

Add milk, stirring until dry ingredients are moist. Turn out onto floured surface. Knead 3 or 4 times. Roll dough to 1/2” thickness and cut into 2-1/2” round biscuits. Place on lightly greased cookie sheet. Bake at 425° for 15 minutes or until golden brown. Brush tops with butter upon removal from oven.

Gravy: To 1/4 cup of sausage drippings, add 1/4 cup of flour. Stir over medium heat until oil and flour mixture come to a boil. Gradually stir in milk, cooking and stirring constantly until thick and bubbly. Season with salt and pepper to taste.

Eggs:

6 /2 1 1 /2 1

large cup cup tsp

Eggs (whisked) Milk Cheddar Cheese (grated) Dried Basil

Combine eggs, milk, and basil. Whisk and pour into non-stick skillet.

Stir with spatula until eggs start to solidify. Sprinkle grated cheese over eggs. Continue to cook until liquid disappears. Remove to bowl and cover to keep warm.

Serve family style... scrambled eggs, sausage patties, biscuits and gravy... and butter and honey for the extra biscuits. Add orange juice or coffee to complete the breakfast.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Western Omelet Begin with…

1

1

1

Medium

Medium

Tbsp

Onion (peeled, halved, and cut into 1/4” slices) Green Pepper (seeded and cut into 1/4” slices) Butter (add olive oil to prevent burning)

In a medium skillet, saute onions and green peppers in butter until limp. Remove to paper towel to drain.

3 /2 1

1

tsp cup

Large Eggs Dried Basil Leaves Shredded Cheddar Cheese

Beat eggs and basil in glass bowl until frothy. Pour into pre-heated skillet. With spatula, pull edges of egg mixture toward center to allow liquid to flow to bottom of skillet.

As eggs begin to set, cover half of omelet with onions, peppers, and shredded cheese. Fold over other side to form a half-circle. Cook in skillet for an additional minute, turning over once.

Serve with Picante Salsa, wheat toast, butter, and fruit preserves.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Spanish Omelet Begin with‌

/4 1 1

1

cup Tbsp Tbsp

Green Pepper (finely chopped) Jalapeno Pepper (finely chopped) Butter (add olive oil to prevent burning)

In a medium skillet, saute green pepper and jalapeno pepper in butter until limp. Remove to paper towel to drain.

3 /2 1 1 1 /2 1

tsp dash cup cup

Large Eggs Chili Powder Salt Shredded Cheddar Cheese Tomatoes (diced)

Beat eggs, chili powder, and salt in glass bowl until frothy. Pour into pre-heated skillet. With spatula, pull edges of egg mixture toward center to allow liquid to flow to bottom of skillet.

As eggs begin to set, cover half of omelet with pepper mixture, tomatoes, and shredded cheese. Fold over other side to form a halfcircle. Cook in skillet for an additional minute, turning over once.

Serve with Salsa and Tortilla Strips.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Breakfast Burrito Begin with…

2 2 1 /2 2 1 1 /2 1 1 2

10” large cup patties large cup Tbsp Tbsp Tbsp

Flour Tortillas Eggs Cheddar Cheese (shredded) Hot Sausage Potato Onion (chopped) Butter Peanut or Vegetable Oil Picante Chunky Salsa

Fry sausage patties until well done. Break patties into small pieces. Set aside on paper towel.

Scramble eggs in butter in skillet over medium heat. Add cheese to eggs after about 1 minute. Stir well to combine and continue to cook until done, but not dry. Salt and pepper to taste.

Peel potato and cut into 1/4” slices. Cut into 1/4” strips and finally dice into 1/4” pieces. Fry potato in oil until starting to brown. Add chopped onion and continue to coo until done. Remove to paper towel to drain.

Assemble burritos by warming a tortilla in microwave. Place half of sausage, eggs, potatoes, and cheese in center of the tortilla. Spread half of salsa over ingredients. Fold in one end, and then roll up to form a burrito wrap.

Serve with salsa or chips.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Seafood

Crab-Stuffed Sea Island Shrimp

A Few Favorite Recipes from Bennie & Mesha McElhaney

Crab-Stuffed Sea Island Shrimp Begin with…

4 1 4 1 /2 1 1 4 1

2 2 1

Tbsp each each tsp Tbsp tsp oz. can cup

Tbsp Tbsp each

Butter (separate into two parts) Red Pepper (seeded and finely chopped) Green Onions (trimmed and finely chopped) Dijon Mustard Dry White Wine Worcestershire Sauce Crab Meat Crushed Garlic or Original Croutons (pound in plastic bag) Parsley (chopped) Mayonnaise Small Egg (beaten) Salt and Pepper Grated Parmesan Cheese Paprika

12

Colossal Shrimp (largest-size shrimp…peeled and deveined)

Butterfly the shrimp…by cutting almost through the curved side and opening flat… leaving the tail on if desired. Dry between paper towels and place in glass baking dish.

Heat one-half of the butter… saute the pepper to soften (about 3 minutes)… add green onions and saute another 2 minutes. Transfer to a mixing bowl and add mustard, white wine, Worcestershire sauce, crab meat, crushed croutons, parsley, mayonnaise, salt and pepper, and egg.

Mix well and spoon onto butterflied shrimp. Sprinkle with Parmesan cheese and paprika… and drizzle with remaining butter.

Bake in pre-heated 350° oven for about 10 minutes or until they start to brown.

Serve immediately.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Broiled Lobster Tails Begin with‌

4 1 1 /2 2

8-oz. pkg. tsp quarts

Lobster Tails Zahatrain’s Seasoning Packet Tabasco Sauce Water

Thaw lobster tails, if frozen. Using kitchen shears, cut through top shell from front to tail fins. Remove vein if present.

Bring water to a boil in stock pot. Add seasoning packet and tabasco sauce. Drop in lobster tails. Cook in boiling water for five minutes. Do not overcook. Remove tails to paper towels to drain.

Cover baking sheet with foil. Use spoon to loosen lobster meat from tail shell. Bring meat up out of tail so that it rests on top of tail shell. Open meat slightly to enhance broiling. Place tails (bottom side down) on foil.

/2

1

cup

Butter (melted) Ground Nutmeg for garnish

Pour melted butter over tops of lobster tails. Sprinkle with nutmeg.

Place in oven on Broil for 5 minutes or until top is bubbly.

Serve immediately on individual plates with...

1

/2 cup Butter (melted) in individual ceramic

butter warmers

4

Lemon Halves (cover with cheesecloth)

To eat, squeeze lemon into butter warmer. Place bite-size pieces of lobster meat into butter warmer. Simply delicious!

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Shrimp Scampi Ingredients:

1 3 6 4 1 /2 1 /2 3 2 1

pound Tbsp Tbsp cloves cup cup Tbsp Tbsp Pinch

Large Shrimp (peeled and deveined) Flour Butter (add 1/2 tsp Olive Oil to prevent burning) Garlic (peeled and thinly sliced) Green Onions (trimmed and finely chopped) Dry White Wine Fresh Lemon Juice Chopped Fresh Parsley for Garnish Salt

Prepare all ingredients before beginning.

Dust the shrimp thoroughly in the flour in a plastic bag Add shrimp to 4 Tbsp of butter/oil mixture in non-stick skillet. Lightly brown on one side over medium heat.

Turn shrimp to other side and add garlic, onions, and pinch of salt.

Brown shrimp on second side and remove to platter. Cover and keep warm.

Increase heat. Add wine and lemon juice to deglaze pan. Cook until reduced slightly. Add shrimp back to sauce and cook until shrimp is opaque.

Remove from heat. Let stand for 1 minute. Add remaining 2 Tbsp of unmelted butter. Swirl to thicken sauce. Remove contents to serving platter. Sprinkle with chopped parsley.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Spiced Salmon Steaks Begin with…

4 /2 1 1 1

1

1” thick cup Tbsp tsp Tbsp

Salmon Steaks Light Brown Sugar Ground Allspice Mustard Powder Grated Fresh Ginger

Mix sugar and spices together and rub mixture into the surface of both sides of the salmon steaks. Place steaks in glass dish and let stand in refrigerator for at least one hour.

Broil under moderate heat for 5 to 6 minutes on each side.

Serve with vegetables if desired.

Suggested vegetable side dish…

1 2

2 1 2 1

bunches

Tbsp Tbsp tsp Tbsp

Medium Cucumber Green Onions (roots and most of greens removed) Butter Lemon Juice Dill Weed Fresh Parsley Salt and Pepper to taste

Peel cucumber and quarter length-wise. Remove seeds and cut quarters into 1” pieces. Cut green onions into 2” pieces.

Place vegetables and seasonings into saucepan and cook over moderate heat for about 10 minutes or until cucumber is tender and turning translucent. Vegetables can be prepared while Salmon Steaks are in refrigerator. Keep warm until steaks are served.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Grilled Halibut Steaks Begin with‌

2 4 2

8 oz.

Tbsp tsp

Halibut Filets Butter (melted) Garlic Powder

2

each

Medium-sized Limes

Zest lime into a small dish. Cut two slices from center of lime and set aside for garnish. Squeeze remaining lime juice into zest dish. Drizzle lime juice and zest evenly over filets.

Mix melted butter and powdered garlic. Pour the butter mixture into the bottom of an 8� square glass baking dish. Arrange filets over butter mixture, turning to coat both sides. Cover and place in refrigerator for one hour before grilling.

Grill filets over medium-hot charcoal on each side until grill marks show and fish becomes opaque. Handle carefully, since filets will break apart easily at this point. Remove to platter and garnish with lime slices and remaining marinade.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Baked Orange Roughy Begin with…

3 2

Tbsp 6 oz.

Butter (melted) Orange Roughy filets (can also use Talapia or other white fish)

Pour the butter into the bottom of an 8” square glass baking dish.

Arrange filets over butter, turning to coat both sides.

1

each

Medium-sized Lime

Zest lime into a small dish. Cut two slices from center of lime and set aside for garnish. Squeeze remaining lime juice into zest dish. Drizzle lime juice and zest evenly over filets.

4 1 1 /4 1 /4 1 /4

tsp tsp tsp tsp

Green Onions (trimmed and finely chopped) Dried Tarragon (crushed) Salt Coarse Ground Pepper Ground Paprika

Combine onions, tarragon, salt and pepper and sprinkle evenly over filets. Garnish with lime slices and sprinkle lightly with paprika. Bake, uncovered, at 450° for 15 minutes or until fish flakes easily To serve, spoon pan juices over filets.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Side Dishes

Sweet Potato Souffle A Few Favorite Recipes from Bennie & Mesha McElhaney

Sweet Potato Souffle Begin with‌

1 2 2 1 1 /4 1 /8 1 1

medium Tbsp Tbsp Tbsp tsp tsp

Tbsp

Sweet Potato (peeled and cubed) Milk Brown Sugar Orange juice Salt Ground Allspice Egg (separated) Pecans (chopped) Cooking Spray

Cook sweet potato in medium saucepan in boiling water to cover for 10 minutes until tender. Drain. Beat sweet potato at high speed with electric mixer until smooth. Add milk, 1 Tbsp brown sugar, orange juice, salt, allspice, and egg yolk. Beat at high speed until smooth.

Beat egg white in glass bowl at high speed with electric mixer until stiff peaks form. Gently fold egg white into potato mixture. Do not stir vigorously.

Coat two 6-oz. ramekins (small souffle dishes) with cooking spray. Fill to top with potato mixture. Sprinkle pecans and remaining brown sugar over tops of potato mixture. Bake in 400° oven for 20 to 25 minutes or until thoroughly heated.

This recipe makes two servings. Multiply as required.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Stuffed Peppers Begin with‌

6 1 1 1 2 1 1 1 /2 1 /2 1 /2 1 1 1 1

large Lb. small stalk medium Tbsp tsp tsp tsp tsp tsp 14-oz. can cup cup

Green Peppers Lean Ground Beef Onion (finely chopped) Celery (finely chopped) Carrots (finely chopped) Chili Powder Paprika Dried Oregano Leaves Dried Basil Leaves Dried Thyme Leaves Salt Tomato Sauce Cooked Rice (per instructions) Grated Edam Cheese

Cut tops from peppers and remove seeds. Blanch in boiling water for 5 minutes. Drain on paper towels.

Saute beef in non-stick skillet until no pink remains. Stir in vegetables, seasonings, and half of the tomato sauce. Bring to a boil. Stir in rice.

Stuff mixture into peppers until half full. Add a teaspoon of Edam Cheese and fill to top with beef mixture. Place peppers upright in an ungreased baking dish. Pour remaining tomato sauce over peppers, cover with foil, and bake in 350° oven for 45 minutes.

Remove foil and bake another 15 minutes. Remove from oven. Sprinkle with cheese and let stand until cheese melts.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Jelly’s Pinto Beans Begin with‌

1 1 2 3 1/2 1 1

2 lb. pkg.

10 oz. tsp quarts tsp tsp

Pinto Beans Salt Pork Sugar Water Tabasco Sauce Chili Powder (if desired) Salt & Pepper (to taste)

Sort beans on hard surface to remove any rocks or damaged beans.

Wash thoroughly in colander and dump bean into 2-quart stock pot.

Add water, salt pork, and sugar. Cover and bring to a rolling boil.

Reduce heat, cover and simmer for 3 hours, stirring every 30 minutes to prevent bottom burning.

Add salt and pepper to taste, Tabasco sauce, and chili powder (if desired).

Reduce heat slightly, and cook uncovered another 30 minutes. Juice will thicken somewhat.

Serve in a bowl with crackers or cornbread.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Deviled Eggs Begin with‌

6 4 2 1 /8 3 3 /4

Jumbo

Tbsp tsp Tbsp tsp

Eggs (or Extra Large) Sweet Pickles Sweet Pickle Vinegar (from pickle jar) Salt & Pepper Mayonnaise Prepared Mustard (yellow) Ground Paprika for garnish

Hard boil eggs until done (usually when the shells start to crack and split). Replace boiling water with cold water to cover eggs.

Peel shells from eggs and slice lengthwise in half. Scoop out yolks and transfer to small mixing bowl. Set cooked egg white halves aside for later filling. Thoroughly mash yolks with fork to fine texture.

Grate pickles and add to mashed egg yolks. Add Mayonnaise, mustard, salt and pepper. Mix well. Add a little pickle vinegar if consistency of mixture is too thick.

Stuff egg mixture into cooked egg white halves. Place on serving platter and cover with plastic wrap. Chill in refrigerator until ready to serve.

Sprinkle with Paprika to garnish before serving. Makes one dozen deviled eggs.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Turkey Giblet Gravy Begin with‌

1

large

Boneless Chicken Breast

Cook chicken breast in boiling water in a small saucepan for 5 minutes.

Chop finely and set aside.

1

2 1

Package

Tbsp cup

Giblets from Turkey (Normally includes Heart, Gizzard, and Liver) Vegetable Oil Onion (chopped)

Chop neck into four pieces, cut heart in half, and quarter gizzard.

(Discard Liver) Heat neck pieces and giblets in oil in 3-quart saucepan over medium-high heat until shimmery. Add onions and continue to cook for 10 to 15 minutes until turkey pieces are browned.

Add...

4 /2 1 /4 1 /4 2 2 1 /2

1

cups cup cup cup tsp

tsp pinch

Chicken or turkey broth Dry White Wine Carrots (finely chopped) Celery (finely chopped) Parsley (chopped) Bay Leaves Dried Thyme Allspice

Partially cover and simmer slowly for one hour over low heat. Strain through fine sieve into another container and add enough water to measure 4 cups. Discard contents of the sieve.

1

3 /3

Tbsp cup

Butter Flour

Heat butter in saucepan until foamy. Add flour to make a roux and cook for 1 minute, whisking constantly. Gradually whisk in stock. Bring to a boil to thicken. Add cornstarch dissolved in water, if necessary to achieve adequate consistency. Stir in chopped chicken pieces. Add Salt and Pepper to taste.

Gravy can be set aside and re-heated at time of serving.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Cooked Apples Begin with‌

4

Medium

Peeled, Cored, and Sliced Apples

Place apple slices in 3-quart saucepan with cover.

Add...

/4 /4 1 /2 1 /2 1 /2 1 1

cup cup cup tsp tsp

Water Butter Brown Sugar Cinnamon Corn Starch (dissolved in Tbsp of water)

Cover and cook for 25 minutes over medium heat until apples are tender.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Grilled Mixed Vegetables Begin with…

2 2

2

1 1 1 2 1 1 2

Large Large

Large

Medium Medium head Tbsp tsp tsp Tbsp

Tomatoes (quartered and de-seeded) Yellow Onions (cut in half and then into 1/4” slices) Green or Red Peppers (de-seeded and cut into 1” pieces) Zucchini Squash (cut into 1/2” slices) Yellow Squash (cut into 1/2” slices) Broccoli (flowerettes only) Olive Oil Salt Coarse-Ground Pepper Italian Seasoning (or thyme, oregano, and basil)

Place vegetables into large mixing bowl with olive oil, salt, pepper, and Italian seasoning. Stir well to insure all vegetables are thoroughly coated.

Grill in grill basket over medium charcoal for 30 minutes, stirring frequently. Remove to serving platter.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Grilled Potato Slices Begin with‌

2

Large

White Potatoes

Rub Tbsp of olive oil over each potato and bake in 400° oven for 20 minutes. Potatoes will still be slightly firm. Do not overcook.

Remove from oven and let stand for five minutes before continuing.

Cut potatoes into 1/2� slices with skin intact.

1

bottle

Italian Salad Dressing

Marinate potato slices in Italian Dressing in glass baking dish for one hour, turning after 30 minutes.

Grill potato slices over medium charcoal 10 minutes on each side. This can be done while grilling meat. Grill marks indicate adequate cooking.

Remove slices to serving platter. Salt and pepper to taste immediately.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Baked/Double-Baked Potatoes Oven-Baked Potatoes…

4 4 4

Large Tbsp Tbsp

Baking Potatoes Olive Oil Sea Salt

Rub Tbsp of olive oil over each potato. Sprinkle heavily with sea salt.

Repeat with all potatoes. Place potatoes on foil-covered cookie sheet.

Place in 350° oven for 45 minutes, or until potatoes feel soft when squeezed. Remove and let stand for five minutes before serving.

Double-Baked Potatoes…

4

Large

Baking Potatoes

Wrap potatoes in foil and bake in 350° oven for one hour or until they feel soft when squeezed. Slice each potato in half lengthwise. Scoop out potato flesh into mixing bowl.

1 11/2 1

12-oz. cups stick

Onion Dip (Borden’s preferred) Grated Cheddar Cheese Butter (melted) Salt and Pepper to taste

Mash potato flesh slowly adding melted butter until no longer lumpy.

Add onion dip, cheese, salt, and pepper. Mix thoroughly.

4 1

pieces cup

Foil (approximately 8” x 12”) Extra Grated Cheddar Cheese

Shape each piece of foil into a potato-size boat. Place a potato half into foil boat. Fill with potato mixture and sprinkle top with extra grated cheese.

Place filled potato boats onto foil-covered cookie sheet. Brown potatoes in oven set to Broil. Watch carefully, and remove when cheese starts to brown. Serve while hot.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Baked Sweet Potatoes Begin with…

2 2

Large Tbsp

Sweet Potatoes Olive Oil

Rub Tbsp of olive oil over each potato. Place potatoes on foil-covered cookie sheet (they will leak syrup as they cook). Place in 350° oven for 45 minutes, or until potatoes feel soft when squeezed.

Remove from oven and let stand for five minutes before serving.

Serve with…

1 /2 1 /2 1

stick cup tsp

Butter (melted) Brown Sugar Cinnamon

Mix brown sugar and cinnamon together. Slice open top of each potato.

Serve hot potatoes with butter and sugar-cinnamon mixture on the side.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Acorn Squash Begin with…

2 4

Large cups

Acorn Squash Water

Cut acorn squash in half length-wise and remove seeds. Place halves face-down in a baking dish filled with the water. Bake at 350° for 30 minutes or until squash is soft when squeezed.

Remove squash from dish, discard water, and replace squash face-up.

(A small slice can be removed from the uncut side of each squash half to allow it to stand up in the dish.)

1 1 1 /2 1 /2

stick cup tsp tsp

Butter (cut into pieces) Brown Sugar Cinnamon Nutmeg

Fill center of each squash half with butter pieces, sugar and cinnamon.

Sprinkle Nutmeg around top edge of each squash.

Place seasoned squash back in 350° oven until butter is completely melted. Serve hot.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Iron-Skillet Cornbread Begin with…

3

Tbsp

Vegetable Oil

Pour oil into 8” cast-iron skillet and place on medium-high burner until oil is hot. (about 2 minutes) Don’t leave it too long or it may burn. Be sure to handle the cast iron skillet with a hot pad, since its handle can get very hot!

1

1 1/2 2 2

16 oz. pkg

cups large Tbsp

Yellow Corn Meal Mix (Shawnee’s Best preferred) Milk Eggs Hot oil from Skillet (discard remaining)

Mix all ingredients and immediately pour into hot skillet. Bake in 400° pre-heated oven for 30 minutes or until brown on top and slightly pulled away from edges of skillet.

Cut into pie-shaped wedges and serve with softened butter.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Grey Poupon Potatoes Begin with‌

2

lbs

Red new Potatoes

Cut potatoes into quarters or halves dependent upon size. Place in saucepan and cover with water. Bring to a boil, and cook potatoes for 15 minutes. Drain on a paper towel.

2 2 1 1 /2 1 /3

Tbsp Cloves Tbsp tsp Cup

Olive Oil Garlic (Crushed or chopped) Italian Seasoning Salt Grey-Poupon Mustard

Combine all ingredients in a mixing bowl. Add partially-cooked potatoes and stir to mix well.

Turn mixture out into greased baking dish large enough to keep potatoes on single layer if possible.

Bake at 425° for 30 to 40 minutes or until potatoes are fork tender, stirring occasionally.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Fried Potatoes with Onions and Garlic Begin with…

6 1 1 2 1

cup

cloves Tbsp

Medium White Potatoes Peanut Oil Medium Onion (finely diced) Garlic (peeled and pressed) Parmesan Cheese Salt and Pepper to taste

Slice potatoes into 1/4” slices, then cut slices into 1/4” strips, then cut strips into 1/4” cubes. Small cubes yield crispy fried potatoes.

Heat oil in large skillet on medium-high until hot. You can test the temperature by dropping one small piece of potato into oil. The oil is hot enough when the piece begins to fry. Remove the test piece and pour in all of diced potatoes.

When potatoes just start to brown, add the onion and garlic.

When the potatoes are golden brown, remove to paper towel to drain off excess oil. They will continue to slightly cook after removed from the pan. Season with salt and pepper and sprinkle with Parmesan Cheese.

These don’t even need ketchup!

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Cherry Cheesecake

Desserts and Snacks A Few Favorite Recipes from Bennie & Mesha McElhaney

Cheesecake Graham Cracker Crust…

1

1 /4 1 /4

5 oz. pkg

cup cup

Graham Crackers (crushed in plastic bag) Sugar Butter (melted)

Combine ingredients well, and press mixture into bottom and sides of 9” or 10” springform pan. Place in pre-heated 350° oven for 10 minutes.

Remove to cool and set aside.

Cheesecake…

1

1 3 1 1 /4 1 /4

24 oz.

cup

tsp cup tsp

Cream Cheese (softened to room temperature) Sugar Large Eggs Vanilla Extract Sour Cream Nutmeg

Beat cream cheese at high speed with electric mixer until creamy.

Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition, but only until blended. Stir in sour cream, vanilla, and nutmeg. Pour mixture into prepared crust.

Bake at 375° for 40 minutes or until cheesecake is set. Run a knife around the edge of the cheesecake to allow it to contract freely from pan. Let cool in wire rack to room temperature.

Cherry Topping… (Strawberries can also be used instead of cherries)

1

14 oz. can Cherry Pie Filling (Whole cherries)

After cheesecake has cooled (about an hour), place entire in refrigerator for at least 8 hours before serving. Just before serving, spoon cherries over its top until completely covered.

Enjoy!

NOTE: Approximately 490 calories and 35 grams of fat per 1/12 serving.

A Few Favorite Recipes from Bennie & Mesha McElhaney

Cherry-Orange Muffins Begin with…

13/4 21/2 1 /2 1 /4 1 /2 2

cups tsp tsp tsp cup tsp

In a separate bowl mix…

1

1

/2 cup 1

/3 cup

Flour Baking Powder Salt Nutmeg Sugar Dehydrated Orange Peel (re-hydrated for 5 minutes in hot water) Egg (lightly beaten) Milk Vegetable Oil

Add wet ingredients to dry ingredients. Stir until blended. Fold in...

11/2 cups Dried Cherries (Chopped)

(re-hydrated for 5 minutes in hot water) 3

/4 cup Chopped Pecans

Grease two mini-muffin pans (one dozen muffins each) or one doublebatch mini-muffin pan with Non-stick Cooking Spray. Pour mixture to muffin pan(s) and bake in 350° oven for 30 minutes. Remove and let cool for at least 10 minutes before sharing. To keep fresh, store muffins in air-tight container.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Baby Pecan Pies Begin with…

1

pkg

Frozen Pie Crust (2 crusts) Non-stick Cooking Spray Flour sprinkled on cutting surface

Thaw pie crusts to room temperature. Unroll each crust until flat, and use drinking glass or biscuit-cutter to form 3-inch circles of crust. Each frozen pie crust should yield approximately 15-18 mini pies. (You may have to roll up the remaining pieces to make additional dough).

Place mini crusts over tart pie pan sprayed with non-stick cooking spray. Press down with fingers or mini pie tool. For small tart pans (less then two dozen), bake multiple batches.

Filling…

/2 1 3 /4 2 1 1 1 /2 1 /4

1

cup cup cup

cup tsp tsp tsp pinch

Butter (melted) Sugar (half brown - half white) Karo Syrup (dark preferred) Eggs Pecans (Chopped) Vanilla Extract Nutmeg Cinnamon Salt

Mix dry ingredients, then add wet ingredients and combine thoroughly.

Pour mixture into mini pie crusts to within approximately 1/4” of top.

Do not overfill, since they will swell upward during baking. Bake at 300° for 40 minutes. Check after 30 minutes to insure mini crusts are not over-browning.

Let cool on wire rack. Turn tart pan upside down and tap to remove individual baby pecan pies. Mixture can yield up to 4 dozen baby pecan pies.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Jack Walnut Brittle Begin with…

3

cups

Coarsely Chopped Black Walnuts (Other nuts may be substituted)

Lightly toast walnuts in 300° oven. Set aside to cool.

2 1 1 /3 1 1 1 3

cups cup cup tsp tsp tsp Tbsp

Sugar Corn Syrup Water Jack Daniel’s Whiskey Vanilla Salt Butter

Combine ingredients in a large saucepan.

Cook over moderate heat until sugar is dissolved, stirring frequently.

Cover and simmer for 5 minutes.

Uncover and bring to a boil until candy thermometer reaches 300° (hard crack stage).

2

tsp

Baking Soda

Mix cooled walnuts and baking soda in a separate bowl.

When candy is ready, quickly stir in walnuts and baking soda.

Immediately turn into 15”x10” lightly-oiled cookie pan and spread thin.

After completely cool, break into pieces. (Makes about 2 pounds) Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Mean Maxine’s Oatmeal Cookies Combine…

1 1 1

cup cup cup

Melted Butter White Sugar Brown Sugar

2 1 1 1

tsp cup cup

Eggs (well-beaten) Vanilla Coconut (shredded) Pecans (chopped)

Add…

Mix well and then add…

1 1 1 4

cup tsp tsp cups

Flour (sifted) Salt Baking Soda Quick-Cooking Oatmeal

Mix well. Using a teaspoonful at a time, form mixture into 1” balls.

Place on greased cookie sheet approximately 2” apart.

Bake in 350° oven for 15 minutes or until slightly browned.

This recipe makes about nine dozen, but Maxine says you should probably double the recipe because you are always making these for a bunch of hungry kids!

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Key Lime Pie Graham Cracker Crust…

1 5 oz. pkg

1

/4 cup 1 /4 cup

Graham Crackers (crushed in plastic bag) Sugar Butter (melted)

Combine ingredients well, and press mixture into bottom and sides of glass 9” pie pan. Bake crust at 350° for 7 minutes. Let cool on wire rack.

(You can also use already prepared Graham Cracker Pie Crusts) Filling…

3 1 1 /2 1 /3 1

14 oz. can cup cup Tbsp

Egg Yolks (save whites for Meringue) Sweetened Condensed Milk Key Lime Juice (or regular lime juice) Powdered Sugar Grated Lime Rind

Beat at medium speed with electric mixer until well blended. Pour mixture into prepared crust.

Meringue…

3 /4

1 /3 1 /2 1

tsp

cup tsp

Egg Whites (from above) Cream of Tartar (holds peaks together, but not critical) Sugar Vanilla Extract

Beat egg whites and cream of tartar in a glass bowl at medium speed with electric mixer until soft peaks form. (tips curl when beaters are lifted) Gradually add sugar, 1 Tablespoon at a time, beating at high speed until stiff peaks form and sugar dissolves. (about 3-4 minutes) Add vanilla, beating only until blended.

Spread over pie filling and seal to edges. Bake at 325° for 30 minutes or until golden. Let cool in wire rack to room temperature, then chill 2 hours before serving.

Enjoy!

NOTE: Approximately 390 calories and 15 grams of fat per 1/8 serving.

A Few Favorite Recipes from Bennie & Mesha McElhaney

Banana Nut Bread Begin with…

13/4 21/2 1 /2 1 / 2 1 /4 1 /2

cups tsp tsp tsp tsp cup

In a separate bowl mix…

1

2

1

/2 cup 1

/3 cup

Flour Baking Powder Salt Nutmeg Cinnamon Sugar Egg (lightly beaten) Very Ripe Bananas Milk Vegetable Oil

Add wet ingredients to dry ingredients. Stir until blended. Fold in...

1 cup Chopped Pecans

Grease two small bread pans with Non-stick Cooking Spray. Add mixture to each bread pan and bake in 350° oven for one hour. Remove and let cool for at least 10 minutes before turning upside-down to remove loaves.

Slice as consumed. (Also great as mini-muffins!)

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Spiced Nuts Spicy Pecans:

1 3 2 1

pound Tbsp tsp tsp

Fancy Pecan Halves Butter Powdered Garlic Salt Chili Powder

Melt the butter in the microwave in a large glass bowl for about 30 seconds. Add garlic salt and chili powder and mix well. Fold in pecans being sure to coat all pecans with butter mixture. Microwave on high for 2 minutes... stirring well after 1 minute.

1 1

cup tsp

Brown Sugar (Light or Dark) Ground Cinnamon

Add brown sugar and cinnamon to bowl. Stir well to coat pecans evenly.

Pour into a plastic bag and place in refrigerator for 30 minutes before serving in small bowls.

Smokey Almonds:

1 1 1 2 1 1 /2 1 /2 1 /4 1 /4

pound

Tbsp tsp tsp tsp tsp tsp tsp

Whole Almonds (with skin intact) Egg White (discard yolk or use otherwise) Hickory Smoked Salt Fine Popcorn Salt (table salt will work) Garlic Powder Onion Powder Ground Ginger Ground White Pepper Chili Powder

Place almonds in a large mixing bowl. Beat egg white until frothy. Add spices and mix well. Add mixture to coat almonds thoroughly.

Arrange on single level on cookie sheet sprayed with non-stick cooking spray. Bake in 400째 oven for 30 minutes, stirring twice, until almonds are toasted.

Cool and transfer to plastic bag or sealed container for storage.

Enjoy!

A Few Favorite Recipes from Bennie & Mesha McElhaney

Homemade Caramel Popcorn Ingredients:

2

pkgs

Microwave Popcorn (popped per directions) (You can substitute 2 pans of hand-popped)

1 2 1 /2 1 /2 1 /2 1 /2

cup cups cup tsp tsp tsp

Butter or Margarine Brown Sugar Dark Corn Syrup (You can also use Light) Baking Soda Salt Vanilla Extract

Place the popped popcorn in baking dish(es) coated with non-stick cooking spray. (More than one may be required) Melt Butter in a saucepan. Stir in Brown Sugar and Corn Syrup. Bring to a boil. Boil about 5 minutes, stirring often, until sugar is completely dissolved.

Remove from heat. Stir in soda, salt, and vanilla extract. Pour mixture over popcorn and thoroughly mix. Be careful not to crush popcorn kernels.

Bake at 250째 for an hour, stirring every 15 minutes. Let cool and store in airtight containers.

Enjoy!

Variation: Add a cup of pecans to the popcorn before coating with caramel mix.

A Few Favorite Recipes from Bennie & Mesha McElhaney

Bryan and Carla .... and Miles and Katie McElhaney

The most important thing in life is family... but good food is a close second. Enjoy Both!

John, Gibson, and Stacey McElhaney

A Few Favorite Recipes from Bennie & Mesha McElhaney