World Famous Recipes

Black-Eyed Peas and Ham

Ingredients:

1 pound dried black-eyed peas

2 ham hocks or a ham bone with ham left on it

Pepper to taste

onions, sliced

hot sauce

Place the ham bones or hocks in a crockpot, add the peas after they have

been rinsed (but not soaked), and cover with water completely. Cook all

day on low, or 4 or 5 hours on high. Crockpots vary, so keep checking.

You may need to add more water. Stir a couple of times while checking.

Season with pepper if you wish. Serve with slices of onion and hot sauce.

Stilton Cheese Straws

2 cups (500 ml) all-purpose flour

1/4 lb (110 g) butter

1 lb (450 g) Stilton or other good quality blue

cheese, crumbled

Coarse salt to taste

Mix the flour and butter with a fork or in a food processor until the

mixture resembles coarse meal. Stir in the cheese and knead by hand

until the mixture holds together, adding a few drops of cold water if

necessary. This mixture may be wrapped in plastic wrap and frozen

until ready to use. Roll the dough to a thickness of about 1/4 inch (5

mm) and cut into strips about 1/2 inch (1 cm) wide and 4 inches (10

cm) long. Sprinkle with coarse salt and place on a lightly greased

baking sheet. Bake in a preheated 450F (230C) until golden brown,

5 to 8 minutes. Serve hot, warm, or at room temperature. Serves

6 to 10.

The Best Crab Quiche

1 prepared 9-inch pastry shell, or your favorite recipe

2 eggs plus 2 egg yolks

3/4 cup (180 ml) whole milk

3/4 cup (180 ml) heavy cream

2 Tbs (30 ml) dry sherry (optional)

Salt and freshly ground pepper to taste

A grating of fresh nutmeg

Cayenne pepper to taste (optional)

1 cup (250 ml) canned or cooked fresh crab meat

2 Tbs (30 ml) chopped fresh chives

Line the pie shell with aluminum foil and fill it with metallic pie

weights or dried beans or rice. Bake in a preheated 375F (190C) oven

for 15 minutes. Carefully remove the weights and foil and bake until

light golden brown, about 10 minutes more. Meanwhile whisk together

the eggs, yolks, milk, cream, sherry, salt, pepper, nutmeg, and

cayenne. Toss the crab meat with the chopped chives and spread evenly

over the bottom of the hot pie crust. Add the egg mixture and bake 30

to 35 minutes, until the tip of a knife comes out clean when inserted

about 1 inch (3 cm) from the edge of the crust. The center should be

slightly liquid but will firm up as it cools. Serves 6 to 8 as a

first course.

Banana Cream Pie

1 9-inch (23 cm) pastry pie crust or Graham cracker crust

3/4 cup (180 ml) sugar

2 Tbs (30 ml) cornstarch

A pinch of salt

2 eggs

2 cups (500 ml) milk

1/4 cup (60 ml) heavy cream

1/2 vanilla bean, split and scraped, or 2 tsp (10 ml) vanilla extract

2 Tbs (30 ml) butter

1 cup (250 ml) thinly sliced bananas

For the topping:

1 cup (250 ml) heavy cream

2 Tbs powdered (confectioner’s) sugar

1/2 tsp (2 ml) vanilla extract

1 Tbs (15 ml) rum or brandy (optional)

Pre-bake the pie crust by lining it with a piece of buttered aluminum

foil, filling it with pie weights, beans, or rice, and baking it in a

preheated 425F (220C) oven for 12 minutes. Reduce the oven

temperature to 350F (180C), carefully remove the foil and the weights,

and bake until deep golden brown, 15 to 20 minutes. Cool on a wire

rack. Note: Many prepared Graham cracker pie crusts are already

pre-baked. Check the label before following the above directions.

Combine the sugar, cornstarch, and salt in a pot. Whisk together the

eggs, milk, and cream in a mixing bowl. Stir the milk mixture into

the sugar mixture, add the vanilla, and bring to a boil over moderate

heat, stirring constantly. Remove from the heat, stir in the butter

until melted and thoroughly incorporated, and fold in the sliced

bananas. Allow to cool for 15 minutes before pouring into the

pre-baked pie shell. Cover with plastic wrap (press the plastic wrap

directly onto the pudding mixture in order to prevent a skin from

forming) and refrigerate until cool. Immediately before serving,

combine the topping ingredients in a mixing bowl and beat until stiff

peaks form. Serve pie topped with whipped cream. Serves 6 to 8.

One Skillet Pork Supper

4 pork chops

(10.75 oz.) can condensed tomato soup

1/2 cup water

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

3 potatoes, quartered

4 small carrots, cut into 2 inch pieces

In a large skillet, brown pork chops over medium heat for about 4 to 6 minutes each side. Pour off fat. Add the tomato soup, water, Worcestershire sauce, salt, potatoes, and carrots. Cover skillet, reduce heat to medium low and let simmer for 45 minutes.

4 servings

Calories: 281.01, Calories from Fat: N/A, Total Fat: 6.68 g, Saturated Fat: N/A, Cholesterol: N/A, Sodium: N/A, Total Carbohydrate: 31.84 g, Dietary Fiber: N/A, Sugars: N/A, Protein: 23.39 g, Vitamin A: N/A, Vitamin C: N/A