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Old 01-15-2006, 08:46 PM   #21
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Click on the links below for the recipes.

Deep Dark Chocolate Cake

Glazed Lemon Pound Cake

I will post the jambalaya I promise. I need to log off and go check on my cornbread muffins.
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Old 01-15-2006, 10:51 PM   #22
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I recently learned to make pecan pie. Of course I changed the recipe I'd found so as to make it my own. Last Friday, I made mini-pecan pies, using muffin tins to hold the crust. Other than that, the filling recipe was identicle. I took them to a pot luck at work. My boss told me not to bring them again as after eating a few, he'd probably eaten three days worth of carb calories. Another co-worker ate four of them. In short, they were a huge hit. And as both barbecues and pecan pie are classicly southern flavors, I think the combination would be a natural.

If you want my Northern-Style Pican Pie recipe, I'd be happy to post it.

My personal favorite things at a barbecue include a very wet and ice cold Cole Slaw (that I make), baked beans of various varieties, the ocasional bread dressing, and fresh corn on the cob. Wash it down with some ice-cold root beer (heavy sigh I have to drink diet) and finnish with some good cantalope and watermellon.

Why is this subject going on now when it's 15 degrees F. outside?

Seeeeeya; Goodweed of the North
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Old 01-16-2006, 12:21 PM   #23
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Thanks for the cake recipes, Sierra...they look yummeee.
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Old 01-16-2006, 02:49 PM   #24
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Quote:
Originally Posted by Goodweed of the North

Why is this subject going on now when it's 15 degrees F. outside?

Seeeeeya; Goodweed of the North

Wishful thinking!! I cannot wait for warmer weather!!
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Old 01-16-2006, 04:55 PM   #25
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I never bring any of this salad home!

Marinated Veggies and Pasta

8 ounces tricolor or corkscrew pasta, cooked
1 tablespoon olive oil
2 cucumbers -- thinly sliced
1 red onion -- thinly sliced
1 each red, green, and yellow bell pepper, sliced
2-3 cups cherry tomatoes, halved
Marinade: (adjust to taste)
2 cups sugar
1 1/2 cup water
1 cup apple cider vinegar
fresh parsley, chopped
1 teaspoon salt
1 teaspoon pepper
fresh chopped garlic to taste
other seasoning to taste

Combine marinade ingredients. Add pasta and vegetables. Marinate for at least 4-6 hours minimum. Serve with slotted spoon, or drain.
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Old 01-16-2006, 07:39 PM   #26
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Here is the link the Jambalaya recipe. It is one of my favorites. I usually add more cayenne to the recipe to make it spicier. Sometimes, I will omit the ham and add more sausages.

Jambalaya
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Old 01-18-2006, 06:43 PM   #27
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Sierra, that's an excellent basic recipe for a jambalaya. In fact, I've saved it to give to my kids.

Shannon, your pasta salad looks great. Here's another variation:

J.R.'s Pasta Salad

1 lb tri-color rotini, cooked & drained
1 can artichoke hearts, drained and coarsly chopped
green and/or black olives, sliced
1/2 cup chopped sweet onion
1 sweet red pepper, coarsly chopped
1 sweet green pepper, coarsly chopped
salami or pepperoni, juilienned
1 pint fresh mushrooms, sliced
1 can diced tomatoes including juice (important)
1-2 packages zesty italian dressing, prepared
salt, pepper

Mix first 8 ingredients together. Add generous amount of Italian
dressing, and salt & pepper to taste, remembering that the pasta will
absorb a lot of seasoning. Refrigerate at least 4 hours before serving.
It's actually better the next day.

*Note: the juice from the canned tomatoes is soaked up by the pasta, and is an important part of the flavor. If you don't use canned tomatoes, please add a baby can of tomato juice.

You may vary the ingredients as you wish: frozen peas, broccoli
florets, small cubes of mozzerella cheese, sundried tomatoes or tuna are
all good additions.
Any substantial pasta such as shells, bow ties or penne may be
substituted for the rotini.
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Old 01-18-2006, 06:50 PM   #28
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Old 01-18-2006, 10:24 PM   #29
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Quote:
Originally Posted by Constance
Sierra, that's an excellent basic recipe for a jambalaya. In fact, I've saved it to give to my kids.

Shannon, your pasta salad looks great. Here's another variation:

J.R.'s Pasta Salad

1 lb tri-color rotini, cooked & drained
1 can artichoke hearts, drained and coarsly chopped
green and/or black olives, sliced
1/2 cup chopped sweet onion
1 sweet red pepper, coarsly chopped
1 sweet green pepper, coarsly chopped
salami or pepperoni, juilienned
1 pint fresh mushrooms, sliced
1 can diced tomatoes including juice (important)
1-2 packages zesty italian dressing, prepared
salt, pepper

Mix first 8 ingredients together. Add generous amount of Italian
dressing, and salt & pepper to taste, remembering that the pasta will
absorb a lot of seasoning. Refrigerate at least 4 hours before serving.
It's actually better the next day.

*Note: the juice from the canned tomatoes is soaked up by the pasta, and is an important part of the flavor. If you don't use canned tomatoes, please add a baby can of tomato juice.

You may vary the ingredients as you wish: frozen peas, broccoli
florets, small cubes of mozzerella cheese, sundried tomatoes or tuna are
all good additions.
Any substantial pasta such as shells, bow ties or penne may be
substituted for the rotini.
Constance, your pasta salad recipe is very similar to how I make mine. The only thing I do different is: use fresh tomatoes, omit the mushrooms, add a can of drained and rinsed kidney beans, and shredded Parmesan cheese. You are right that it is better the next day.
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Old 01-29-2006, 03:27 PM   #30
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