The Martin Family Heirloom Cookbook III

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The Martin Family   Heirloom Cookbook III

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The Martin Family Heirloom Cookbook III: In the Kitchen Edition From the Kitchens of: SFC. Lawrence W. Martin Katharina Martin & Family and Mrs. Arzy Umerova & Her Loving Family © October 2020 Written by: George Robert Martin III Illustrated by: Mrs. Arzy Umerova

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Hello!! My name is Arzy! I am a Graphic Designer & Illustrator. I am pleased to accept orders for the development of logos, business cards, menus, invitations, banners and illustrations. I work in different techniques. I work in programs Adobe InDesign, Adobe Photoshop, Adobe Illustrator. And YES, I love to cook and take photos ! ;) Languages • German (Deutsch) - Basic •

Russian (Русский Язык) - Native/Bilingual

English - Basic https://www.fiverr.com/umerovaarzu

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This book was a Work in the making for quite some time. I wanted to Illustrate our families’ cookbook and I finally started the project with Mrs. Arzy Umerova. She lives in Germany and luckily, I used to as well… so the language barrier was not so great! She spoke English Russian and German and I spoke German and English. She was amazing working countless hours Illustrating and Thusly through her cooking prowess and expertise behind the lens; was able to bring

these amazing nearly lost recipes to life! Therefore, I owe a great deal of Gratitude for Mrs. Arzy Umerova and her Husband and Daughter and her one (at the time), on the way with Blessings Arzy! Danke Schön! Viehlen Dank! I Thank You,

and my Family does as well! Many more Lifelong Great Blessings... Namaste! George Robert Martin III

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The Martin Family Heirloom Cookbook III: In the Kitchen Edition Dear Reader: Thank You Kindly & Graciously for your purchase of the Martin Family Heirloom Cookbook III! It holds many Incredible Recipes from our Family to Yours! Now Partially Illustrated. Some were closely guarded Secrets unknown to the World & hidden until now. They are sure to become favored Classics at your next Formal Dinner Party or Family Engagement. We, the surviving children, cherished these recipes growing up. I was fortunate enough to become the keeper of these: the Holy Grail of Recipes, so to speak. My Father Lawrence Wesley Martin passed away leaving a Void in our Family. Our Mother Katharina Martin, passed away a handful of years later, so I decided with my other family members; it was time to sit down & finally put our best recipes together into one volume. May you come to Love and Enjoy them as you do your own Family recipes! Please try them All! We Wish you a Hearty, “Bon Appetite”!

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Vegetarian Fare

39 Meat Dishes 221 Cakes & Cookies

285 Desserts 343 Breads 363 Beverages

377 Dressings & Sauces 409 Relishes

DEDICATION: 422

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My name is George Robert Martin III. I am a father of three great kids, who are my life. I am trying my hand at authoring short stories and How To Guides in order to cushion the impact the economy has taken on us all. My writing style can be seen as new and fresh, and hopefully entertaining. I enjoy writing and studied throughout my life to better my creativity in that department. It helps me to relax and write and my energy comes in bursts of influence. I'm a believer in the creators and you can tell by some of my books. I hope you enjoy my works and take time to share them with others that would make me very happy indeed. Thank you for your patronage and many fairer days to you. Sincerely, George Robert Martin III

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Cucumber Salad from Katharina Martin

prep time 15 Mins.

things you need 4 Each Large Burpless Cucumbers 3 Tsp. Salt 1 Piece Garlic Clove Finely Minced 1/8 Tsp. Pepper 1/2 Pt. or 1 Oz. Sour Cream 1 Small Handful Parsley Diced Sprinkle Paprika for Garnish

serves 4-6

here’s how 1 Either peel or not and then thinly slice Cucumbers into Medallions approximately 1-3 millimeters thick. 2 Place Cucumber slices in Large Bowl, sprinkle with salt lightly coating the slices, allow them to sit covered in refrigerator until they cry or tear. The cucumbers will be slightly Burpless with this releasing some of their liquids. Rinse and replace in bowl slightly moist with rinse water. 3 Add: The rest of the ingredients which will make it’s own dressing which is a slurry or the Sour Cream and water. 4 Add: The Minced Garlic Pepper, a dash of salt to taste. Finally add garnish sprinkles of Paprika which will float on the salad dressing. Serve Chilled.

helpful notes

Vegetarian Fare

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Guacamole from Katharina Martin

prep time 15 Minutes

things you need 4 Each Ripe Avocadoes 3 Tbsp. Taco Sauce 1/4 Tsp. Garlic Powder (or Fresh Minced Garlic) 1/4 Tsp Salt 1/8 Tsp. Black Pepper

1/2 Tsp Oregano (Suggested fresh & Minced)

serves 4-6

here’s how 1 Mash All Ingredients Together in a Medium Sized Bowl. Serve with Fresh Chips and Salsa! Enjoy!

helpful notes

Vegetarian Fare

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Refried Beans from George R. Martin III

prep time 15 Minutes

cook time 20 Minutes

serves 4-6

things you need 1 Each Can Pinto Beans Cooked.

1-2 Each Cloves Garlic

2 Tablespoons Oil

3-4 Each Cilantro Leaves

1/2 Tsp. Cumin

1-2 Each Parsley Sprigs

1 to 2 Dashes Salt to Taste 1 to 2 Dashes Black Pepper to Taste 1/2 Tsp. Mexican Oregano (Suggested fresh & Minced). 1/4 Tsp. Adobo Seasoning

1/2 Each Medium Onion 1/4 Tsp. Chili Powder

1-2 Shots Glasses Beef or Chicken Broth

here’s how 1 Cook the garlic in the oil over medium heat. Add onion and cook until glossy and tender for about three minutes. Add the chili powder adobo seasoning oregano. Cook for one minute more stir in the beans and the rest of the ingredients cook for about five minutes until warmed. Mash the beans coarsely with the potato masher and add chicken or beef broth to moisten. Serve with favorites such as tacos, Burritos or Huevos Rancheros. Serving Suggestion: Chihuahua cheese, can bee melted on top of the refried beans.

helpful notes

Vegetarian Fare

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Vegetable Dip from Katharina Martin

prep time 10 Minutes

things you need 2 Cups Salad Dressing/Mayo 2 Cups Sour Cream 2 Tbsp. Onion Flakes 2 Tbsp. Parsley Flakes 2 Tbsp. Dill Weed 2 Tbsp. Beau Monde Seasoning

serves 4-6

here’s how 1 Mix Well all ingredients. Serve with Potato Chips or Baked Potatoes.

helpful notes

Vegetarian Fare

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Rice Pilaf from Lawrence Wesley Martin

prep time 35-40 Minutes

cook time 20 Minutes

serves 4-6

things you need 2 Tbsp. Olive Oil

1 Each Bay Leaf

1/ Cup Minced Onion

1/2 Tsp. Dried Thyme ore Savory

1 Each Clove Garlic

1 Cup Diced Tomatoes

2 Cups Vegetable Broth

1 Cup Fresh Green Beans (Bias Cut), blanched, or Frozen Beans, Thawed

1 Cup Uncooked Large Grain Rice

here’s how 1 In a Medium (or Large for Double Servings) Saucepan heat oil.

2 Add Onion and Garlic, Sauté for 4-5 Minutes, stirring occasionally. 3 Add Broth, Rice Bay Leaf and Seasonings, cover and simmer 20 Minutes. Low Temperature. 4 Carefully Remove Bay Leaf with Fork or Thongs. Then stir in Tomatoes & Beans.

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Fruit Salad from Lawrence Wesley Martin

prep time 20 Minutes

cook time

serves 4-6

things you need 1/2 Pt. Sweet Cream

1 Each Honeydew Melon

1 Each Large Fresh Cantaloupe

1 Each Lemon

1 Qt. Strawberries (Frozen Thawed if out of Season)

1 Each Green Pepper

4 Each Oranges 1 Each Large Grapefruit or 2 Small (Avoid if Allergy due to medications!)

1/2 Shot Brandy

here’s how 1 Section Grapefruit & Oranges, Spoon with Melon Baller Cantaloupe and Honeydew into balls, use Strawberries halved & Quartered. 2 Dressing: Beat Sweet Cream until foamy adding juice from 1 Orange (Juiced and Seeded). 3 Dice portion of seeded Green Pepper into tiny squares & Add to dressing with drops of Brandy. Pour Dressing Over Fruits chill in Refrigerator prior to serving.

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Butter Lettuce from Katharina Martin

prep time 20-25 Minutes

cook time

things you need 3/4 Cup Milk 2 Each Cloves Garlic (Chopped or Pressed) 1/2 Tsp. Each Salt & Pepper to Taste 1 Tbsp. Oil 1 Tbsp. Vinegar

1 Tsp. Sugar 1 Each Sprig Parsley (Optional)

serves 4

here’s how 1 Wash & Tear up Lettuce Mix Dressing and Toss Lettuce in Dressing and Let Stand 15 Minutes in Refrigerator. Serve Chilled Tossing before serving.

helpful notes

Vegetarian Fare

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Squash & Onions Skillet from Lawrence Wesley Martin

prep time 40 Minutes

cook time 20-30 Minutes

things you need 2 Lbs. Summer Squash 3 Each Medium Onions 3 Tbsp. Butter or Margarine 1/2 Tsp Salt 1/4 Tsp. Pepper

serves 4-6

here’s how 1

Wash squash and Dice, Dice Onions.

2 Combine all ingredients in Large Skillet Cover and Cook 20-30 Minutes and a low to medium low Temperature and stirring occasionally. Serve with Hot Rice or Mashed Potatoes as sides to Main Course.

helpful notes

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Holiday Loaf from Lawrence Wesley Martin

prep time 2 Hours

cook time 1-1/2 Hours

serves 4

things you need 1/4 Cup Margarine 1/2 Stick

1 Pt. Cottage Cheese

1 Medium Onion, Chopped

2-1/2 Cups Kellogg's Special K Cereal TM ©

1 Pkg. G Washington Broth

1-13 Oz. Soy Meat TM ©, Chicken Style, Diced

1 Tsp. Chicken-Style Seasoning 1/2 Cup Chopped Nuts 3 Each Eggs 1/4 Cup Milk

here’s how 1 Sauté the Onion in Margarine Add Seasonings and Broth.

2 Combine with other ingredients, Bake in a greased loaf pan 11/2 Hours at 350°.

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Home Fried Taters from Lawrence Wesley Martin

prep time cook time serves 20-30 Minutes 15-20 Minutes 4-6

things you need Medium Bowl Sliced Potatoes Dash Salt & Pepper 1/2 Cup Chopped Bell Pepper 3 to 4 Stalks Green Onions Copped

here’s how 1 Sauté the Potatoes and other ingredients over Medium High Heat until Onions are Glassy and Potatoes are Golden Brown. Serve with Favorites like Eggs.

helpful notes

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Rice from Lawrence Wesley Martin & Katharina Martin

prep time 5-8 Minutes

cook time serves 10-20 Minutes 4-6

things you need 1 Cup Rice 2 Cups Water 1 Tsp. Salt 1 Tbsp. Vegetable Oil, Vegetable Lard, or Vegetable Margarine

here’s how 1 Oil altogether until water level goes below rice on medium high heat checking constantly to make sure it doesn’t burn. Then reduce heat to low for 10 minutes and steam is gone it’s done.

helpful notes

Vegetarian Fare

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Sauerkraut from Lawrence Wesley Martin & Katharina Martin

prep time 5-8 Minutes

cook time serves 10-15 Minutes 4-6

things you need 1-3 Pinches Black Pepper 1 Dash Cooking Oil 1 Large Can or Bag Sauerkraut 1 to 3 Sprinkles Caraway Seed 1/2 Each White Onion 3 Each Whole Pepper Corns 1 1/2 Each Bay Leaves

here’s how 1 Sauté onion and cooking oil until inns are light brown, add Kraut and pepper and breeze for five minutes. Then add caraway black peppercorns and bay leaves. Atwater until almost level with Kraut and bring to a boil and steam for five minutes.

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Vegetarian Fare

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Dill Pickles from Lawrence Wesley Martin

prep time cook time 25-30 Minutes 3-4 Weeks Fermenting Time things you need 4 Toes Garlic 1 Tsp. Salt Canning or Kosher Salt 1 Tsp. Pickling Spice 1/4 Tsp. Alum 2-3 Bushels Fresh Dill

serves 4-6

here’s how 1 Boil Water

2 Fill Jars and Seal 3 Let Ferment 3-4 Weeks Pop and Enjoy!

helpful notes

Vegetarian Fare

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Meat Dishes

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Glass Noodles Beef & Snow Peas from George R. Martin III

prep time cook time 25 Minutes to 30-40 30 Minutes Minutes

serves 6-8

things you need 1 Lb. 93% Lean Ground Beef 3 Each Cloves Garlic Minced

1 Each Package or Can Needle Mushrooms & 1 Box of Button or if Splurging Shitake Mushrooms Diced Large.

1/2 Each White Onion Diced Small

1 Can Baby Corn for Stir Fry

1/2 Lb. Snow Peas Tips cut and Back Deveined from the Stalk, Basically Cut and Peel the Back Hard parts.

Garnish: Dried Chow Mein Noodles Mix and Eat to Taste.

1/2 Cup Frozen or Fresh Peas

1 Each Large Bag Glass Noodles

1/4 Cup Vegetable Oil to Fry.

here’s how 1 Fry the Garlic, Onion until glassy add Ground Beef, fry until Browned. Add other ingredients EXCEPT DRY CHOWMEIN. Together, allow all ingredients to meld once the Vegetables are Glassy. Cooked Glass Noodles should be Al Dente Translucent and see Through. Drain and add back to Pot, then mix Ingredients from Pan to the Pot and Stir well Serve HOT.

helpful notes

Meat Dishes

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Potato Salad - Western Style from George R. Martin III

prep time cook time 25 Minutes to 10-15 30 Minutes Minutes

serves 6-8

things you need 2 Lb. Large Yukon Gold Potatoes Peeled Boiled and Cut into Cubes after Cooling.

5 Each

3 Each Roasted Garlic Toes

1/2 Cup

1/2 Each White Onion Diced Small 1 Piece Each Stalk Celery Deveined and Diced Thin & Small.

Hard Boiled and Peeled and Diced Eggs

Mayonnaise 1 Each (OPTIONAL) Diced Small and carefully FOLDED in Pickle Dill Kosher Extra Crunchy

2-3 Green Onions

Garnish: Paprika & Sprigs of Parsley

1 Tbsp.

1 Dash to Taste Salt & Pepper

Diced Fresh Dill

here’s how 1 After Cooking the washing & Boiling the Potatoes until fork tender, dice potatoes Bite sized and prepare all the other ingredients and add to large Pretty Serving bowl. Carefully folding in the Potatoes. These will be delicate so use a Spatula and carefully make a delicate figure “8” motion with your hand. Serve while at room temperature FRESH or after Chilling for a few Hours before Dinner. (Dare you to eat just one serving! George)

helpful notes

Soufflé Singles from Michellé J. Martin

prep time cook time serves 25 Minutes to 25-30 Minutes 6-8 30 Minutes

things you need 5 Each Eggs Separated 2 Tbsp. Butter, Melted 5Tsp.

All-Purpose Flour 1-1/4 Cup Milk 1 Each Dash Salt and Pepper.

1 Cup Diced Cooked Ham or Pork.

3/4 Tsp. Salt 1/2 Tsp. Dried Tarragon

here’s how 1 SEPARATE EGGS Beat Egg Yolks well, slowly add back cooled Butter, Milk, Salt Pepper, and Ham or cooked Pork. Beat Thoroughly. Fold in Beaten Egg Whites. Pour into Single Serving Custard or Soufflé Ramekins. Place in 1 Inch Lipped Baking Sheet or Pan of Hot water and Bake at (350°F) until Firm to the Touch approximately 25 to 30 Minutes. Serves 6. Make sure you don’t STOMP or Slam the Doors as they will Collapse with Loud Noises!

helpful notes

Meat Dishes

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Rainy Day Chicken Noodle & Dumpling Soup from George R. Martin III

prep time cook time serves 35 Minutes to 15-20 Minutes 2-4 45 Minutes things you need 8 Tbsp. Margarine 4 Each Eggs

4 Quarts Filtered Water 3 Each Cubes Chicken Bouillon Cubes 1 Each Dash Salt 1-3 Dashes Maggi or Soy Sauce 1/2 Each Diced Shallot 1/2 Cup Diced Button Mushrooms 1-5 Pieces Garlic Cloves Diced 1/4 Tsp. Ginger Powder 1-2 Each Bay Leaves 1/2 Tsp. Oregano

1-2 Pieces Chicken Breast Cubed and Fried to a Finish

1/2 Tsp Paprika 1-3 Dashes Lemon Pepper 1-2 Pieces Carrots Washed and Peeled Diced into 1/2 Diameter Medallions & Deveined Celery Stalk Diced 1 Each 1-2 Cups Small Packages of Egg Noodles & Bow Tie Pastas - Al Dente

1/4 Cup Diced Parsley & Cilantro 1-2 Each Loaves of Garlic Bread of Choice

here’s how 1 Sauté in lightly buttered pan: Garlic, Shallot, Mushrooms, Celery and Carrots, until lightly browned and Glossy. Next Fry off the Chicken Cubes in lightly oiled pan, until they are slightly browned and done completely through, clear liquid when cut open, and NO PINK MEAT appears or BLOOD! Next: Add Bouillon to Water in a Large Stock Pot heat to Boil. 2 Use Quick Cream of Wheat for Best Results! In a Bowl, beat eggs with a Fork, add Butter, Cream of Wheat, and season with salt and lemon pepper until Creamy. Allow to rest 10 Minutes. When the Mixture sets up you then scoop the cream of wheat into Teaspoon or Tablespoon Rounded Dumplings. Drop into boiling water, Finally Add: paprika, ginger, bay leaves, oregano, add Maggi, or Soy Sauce, Chicken and Vegetables… You may Strain off any Oils or Fats if weight Conscious! Cook on Low for 20-25 Minutes on low simmering. Just before 3 Serving then Add Cooked to Al Dente Egg Noodles and Bowtie Pastas and Serve and top with Cilantro/Parsley in Bowls. Enjoy with Loaf of bread Toasted with Garlic Butter.

helpful notes Meat Dishes

Egg Salad Sandwich from George R. Martin III

prep time cook time serves 35 Minutes to 15-20 Minutes 2-4 45 Minutes

things you need 12-18 Eggs Boiled and Diced

3/4 Tsp. Cayenne Pepper

1/2 Cup to 3/4 Cup Best Foods ® © ™ REAL Mayonnaise

3/4 Tsp. Paprika

1-3 Sprigs Each Cilantro& Parsley Finely Diced 1/2 Each Burpless Cucumber Sliced into Medallions and TEARED with Salt in bowl until the water comes out. Rinse set aside.

1 Each Dash Salt and Pepper to taste. 1 Each Box of Alf-Alfa Sprouts 1 Each Sliced Avocado Slices.

1-5 Dashes Worcestershire Sauce

1/4 Cup Buttermilk Ranch Dressing 1/4 Cup (Optional) Sweet or Dill Pickle Relish 1/4 Cup Finely Diced Celery Stalk Deveined. 1-2 Each Loaves of Bread of Choice

here’s how 1 Allow Eggs to Come to Full Room Temperature before Cooking to insure they do not crack while Boiling. Place in saucepan allow water to cover 1/2 inch above the top of the eggs.

2 Add 1 Teaspoon of Vinegar to the water prevents cracks from forming. Boil for 15-20 Minutes, remove from Heat and run cold water over eggs, let completely cool before peeling. 3 After eggs have cooled, carefully crack and remove all excessive shells. Please place peeled eggs in FRESH Bowl of water to dislodge any remaining shells.

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Use an Egg-Slicer to Slice up and then Cross-Cut them to Dice them by turning in the Egg-Slicer Sideways. So that the Medallions are Diced Small. Slice EXTRA Eggs as Medallions ONLY to place carefully on sandwiches.

5 Carefully add the Eggs into a Large Bowl: Carefully FOLD -IN the other ingredients unto Eggs are Properly Coated. 6 Arrange the Sliced Cucumber & Alf-Alfa Sprouts on Bot-

tom slice of Bread with a Light smear of Mayonnaise. Add a Dollop or Two of the Egg Salad Mixture. Then add Avocado, the Sliced Eggs on top neatly. Sprinkle a pinch of Salt and Pepper and Paprika on the Top and Close Sandwich. Enjoy!

helpful notes Meat Dishes

Lumpia - Appetizers from Lawrence Wesley Martin

prep time cook time 25 Minutes to 1-2 Minutes 35 Minutes Per Batch

serves 6-8

things you need 3/4 Lb. Lean Ground Pork 1 Each Medium Onion 3 Each Cloves Garlic Minced 1/3 Lb. Medium Raw Shrimp. Shelled, Deveined, and Chopped. 3/4 or 1 Each Can Bean Sprouts Chopped. 1-1/2 Tbsp. Soy Sauce

1 Each Package Wonton Skins 1 Each Egg Lightly Beaten 1/2 Gallon Oil to Deep Fry in. 1 Each Soy Sauce for Dipping.

here’s how 1 Crumble pork in the frying pan add onion and garlic cook stirring over medium-high heat until meat is Brown and crumbly about six minutes. 2 Add shrimp and cook for two minutes stir in 1-1/2 tablespoons soy sauce cool spinoff excess pan juices and fat. Use 1 teaspoon filling for small, or 2 tablespoon for large wrappers. Moisten edges after filling the wontons with egg and seal pressing together. (If maid ahead cover and refrigerate for up to eight hours).

3 Cooking: into wide frying pan pour oil or 1/4 inch of oil place

over medium heat without crowding and turning to Brown evenly. Fry Lumpia 1 to 2 minutes. Remove and drain on paper towels or drying rack with paper towels beneath. Keep warm and (200°F)oven until all are cooked. Serve with soy sauce on the side mix six dozen small or two dozen large.

helpful notes

Meat Dishes

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Beer Battered Chicken & Beer Battered Wedges from George R. Martin III

prep time cook time 25 Minutes to 25-30 50 Minutes Minutes

serves 4-6

things you need 1-1/2 Cup Flour 1/2 Tsp. Salt 1/2 Tsp. Black Pepper 1/2 Tsp. Cayenne Pepper 1 Each Bottle Stout Beer or Beer of Choice 2 Tsp. Cilantro 1/2 Tsp. Dry Mustard

1/2 Tsp Parsley 1/2 Tsp Oregano Powder 1/2 Tsp. Celery Salt 1/4 Gallon 1 Deep Fryer Vegetable Oil to Deep Fry.

here’s how 1 Combine Flour and Salt in bowl, gently mix in Beer let stand up to ½ an hour. Then stir in Parsley, Oregano, Mustard, Cilantro, Cayenne Pepper, Black Pepper, Celery Salt. Season Chicken parts with some Salt and the 2 kinds of Pepper In large Skillet or Deep Fryer add the Peanut Oil & Heat Dip Chicken into the Beer Batter and fry until Golden Brown (Typically 25-30 Minutes per small batch). To Test Poke with fork or Knife in largest Thickest Part of Chicken. Juice should run CLEAR NOT BLOODY! 2 For Wedges Cut Large Potatoes into Wedges Dip into the Beer Batter and Deep fry until they Mostly Float or are Golden Brown and when Tested are Crunchy outside tender Inside. Serve with DIP: Serving Suggestion Use DIP: “The Dip” for Chicken & Wedges is found in Dressings & Sauces.

helpful notes

Meat Dishes

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Tuna Loaf from Lawrence Wesley Martin

prep time 1 Hour

cook time 30-40 Minutes

serves 6

things you need 1 Each Large Can Tuna (Or Solid White Albacore) 2-1/2 Cups Soft Bread Crumbs 1/2 Cup Milk 1/4 Cup Minced Pimento 3 Tbsp. Parsley (Minced) 1 Tsp. Salt 1/8 Tsp. Pepper

1 Each Can Cream of Mushroom (Or Cream of Your Choice of Vegetable) 2 Each Eggs Beaten

here’s how 1 Force Tuna through food Processor, Using Small Blade.

2 Combine with Soup. Soak Crumbs in Milk, and Add Tuna Mixture, Pimentos, Parsley, Seasonings and Eggs Mix Thoroughly. 3 Form a Loaf, Placing in Greased Loaf Pan and Bake in Moderate Oven 350° F 30-40 Minutes. Suggestion: Serve with/ Cream Peas. To Vary: Baked in Greased Muffin Tin, Unmold and Serve. Add 1/4 Teaspoon each of Basil & Summer Savory.

helpful notes

Meat Dishes

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5150 - 21 Herb California Boiled in Oil Crazy-Bird from George R. Martin III

prep time 1-2 Hours Total cooking added.

cook time 20-25 min, plus an extra 5 min to cool

serves 6-8

things you need 2-5 lbs. of Fryer Chicken Parts: Thighs, Drumsticks, Backs, Breasts, Wings. 1/2 cup Corn Flake © ™ Crumbs 1/4 Tsp. or 1 - PINCH to 1/2 tsp of EACH Spice: Oregano, Garlic Powder, Ginger Ground, Black Pepper, Coriander Seeds Ground, Cardamom Seeds Ground, Ranch Seasoning Mix, Italian Sausage Seasoning, Holy Basil Powder, Garlic Powder, Pure Adobo Seasoning, Agar-Agar, Aged Balsamic Sea Salt, Aleppo Pepper Crushed, Allspice Ground, Ancho Chile Powder, Annatto Powder, Baharat Spice, Balti Spice, Espresso Powder, Garlic Bread Seasoning.

1/2 to 1 Gallon Corn Oil Mix all Dry Ingredients in Large Dipping Bowl with the Following CORNFLAKE CRUMBS Really Finely Crushed like a crumbly Powder), All Purpose Flower. Carefully Crack Eggs in a Large Bowl deep enough to coat your Chicken Parts patted dry to not splatter. First Keep one hand for wet Bowl One for Dry Bowl. Dip the Parts in Eggs then drop carefully into DRY Flour and Spices Bowl and cover with dry hand after thoroughly Covered then dip again into wet ingredients and back into Dry Ingredients. That is My Signature Move the Other Guys don’t do! Double Dip them Birds! 2X - DOUBLE DIP!

here’s how 1

Mix all Dry Ingredients in Large Dipping Bowl with the Following CORNFLAKE CRUMBS Really Finely Crushed like a crumbly Powder), All Purpose Flower.

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Carefully Crack Eggs in a Large Bowl deep enough to coat your Chicken Parts patted dry to not splatter. First Keep one hand for wet Bowl One for Dry Bowl. Dip the Parts in Eggs then drop carefully into DRY Flour and Spices Bowl and cover with dry hand after thoroughly Covered then dip again into wet ingredients and back into Dry Ingredients. That is My Signature Move the Other Guys don’t do! Double Dip them Birds!

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Cook in rolling NOT BOILING Oil. Heat Temperature pf your Cooking Oil to 350 to 375. Temperature may drop but keep it regulated Approximately 300 to 325 Fahrenheit Degrees you may need a temperature thermometer for FRYING. Fry approximately 20-25 Minutes or until Browned and crisp and Juicers inside deepest poked part run CLEAR NOT PINK or RED! Then place on drying cooling Rack. Place in Oven 200-Degrees to further drain and keep warmed. VOILA!

helpful notes 73

Korean Rice wrapped in Seaweed - Onigiri from Lawrence Wesley Martin & Katharina Martin

prep time 20 Minutes

cook time serves Sticky Rice 20 6-8 Minutes

things you need Sauce 1/2 Cup Soy Sauce 1 Tsp. Sesame Oil

2 Each Green Onion Stalks Diced EXTREMELY Small. 1 Each Large Garlic Clove (Pressed) 1-2 Packages Korean Nori Edible Seaweed Sheets. 1 Small Bowl Water

1-2 Cups of Cooked Sushi Rice or Sticky Rice Add to Middle of Rice Balls Cooked Canned Tuna with Mayo or Canned Cooked Salmon.

here’s how 1 Cut Seawood Nori sheets into quarters, if too large. Drop rice onto it and roll like a cigarette. Or use bamboo sushi roller wet the unfilled edges to touch finessed back edges so that the Nori will stick. Set on Drying Rack allow to Dry. Dip in the sauce such as the sweet-and-sour sauce recipe found in Dressings & Sauces Section, And enjoy. 2 Add very thin sliced pork or beef that has been fried and finished.

3 Uses a side dish to complement a meal.

helpful notes

Meat Dishes

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Hamburgers from George R. Martin III

prep time 30 Minutes

cook time 5-10 Minutes Per Batch

serves 4-6

things you need 1-2 Lbs. Ground Beef with 20-30% Fat (Or Lean) 1-2 Each Cloves Garlic (Diced) 1/2 Cups Bread Crumbs (Fresh) 1/4 Cup (Optional) Black Olives Sliced in medallions or Chopped 1 Each Small Bunch Parsley (Minced) 1/8 Tsp. Pepper 1 Pkg. of 8 Buns (Or Pretzel Buns)

1/2 Tsp. Chili Powder 1 Each Egg 4-8 Each Mushrooms Button (Cleaned Carefully and Rinsed to remove dirt) 1 Each Diced Red Onion 1/8 Tsp. Worcestershire Sauce 1-3 Tbsp. Ranch (Optional)

here’s how 1 Prepare Hamburger Mixing all Ingredients. Form into Patties & Cook in Favorite Hamburger Pan or Griddle; or Indoor Grill or even on Bar-B-Cue Grill and cook to desired Doneness, serve with Buns, and Sides and Condiments. These will be Really Juicy due to Fat Content. Could Be Stuffed with Cheese as well. Suggested: Serve with Wedge Fries Beer Battered Fries, or Tater Tots; your Favorite Beer and Invite a Few Friends for the Game! What’s the Score?

helpful notes

Meat Dishes

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Egg Rolls from Lawrence Wesley Martin

prep time 35-45 Minutes

cook time 8-10 Minutes per Batch

serves 4-6

things you need 1 Tsp. Oil

1 Cup Bean Sprouts

1 Each Medium Onion Diced.

1/2 Cup Sliced Cabbage (Regular or Chinese - Bok Choy)

1 Each Clove Garlic Sliced 1/2 Cup Pork Chopped or Cut into Extremely Small Pieces 1/2 Cup Small Shrimp (Shelled and Deveined) 2 Tbsp. Soy Sauce (Or Teriyaki) 1 Pinch Each Salt & Pepper to Taste

1/2 Cup Bamboo Shoots Julienned 1 Each Large Package Egg Roll Wrappers

here’s how 1 In hot Oil in Frying Pan Fry: Onion, Garlic Frying for 2 Minutes.

2 Pour In: Pork and Fry with Onion and Garlic cook for 15 Minutes or Until Pork is done. Then Let Cool. 3

Use Egg Roll Wrappers to seal the ingredients together. Wrapping like small Burritos. Seal the opening with Beaten Egg which will seal the wrapper for Frying.

4 Add a Few Cups of Oil to Pan (good Temperature tolerant Oil to Deep Fryer; and Fry to Golden Brown, Serve with Soy Sauce Wasabi mixture (EXTREMELY HOT). Or Serve with Soy Sauce and Hot Mustard (EXTREMELY HOT). Or Soy Sauce or Teriyaki.

helpful notes

Meat Dishes

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Szechuan Meatballs or Szechuan Beef Tri-Tip from George R. Martin III

prep time 35-45 Minutes

cook time serves 10-15 Minutes 4-6 per Batch

things you need

1 Lb. 93% Lean Ground Beef

1 Cup Bean Sprouts

1/2 Lb.—1 Lb. (Optional) Beef Italian Sausage

2-3 Cups Sliced Napa Cabbage (Regular or Chinese - Bok Choy)

2 Tsp. PLUS 1 Tbsp. Divided Cornstarch

3 Cloves Garlic Minced. 1/8 Tsp Salt 1 Cup Low Sodium or Salt Free Beef Broth

Tiger Sauce Red Pepper Sauce to Taste (Optional) 1/4 Cup Szechuan Sauce 1-3 Sprigs Parsley

1/2 Cup Bamboo Shoots Julienned 1 Cup Diced Shitake Mushrooms 1 Small Can Straw Mushrooms

1-3 Stalks Green Onions Julienned 1 Can (Optional) Colossal Olives Dices like Coins 6-8 Each (Optional) Capers

here’s how 1 Mix Beef, Beef Italian Sausage, or Tri-Tip Chunks with 2 Tsp. Cornstarch Salt, Garlic, Red Pepper Sauce. Make 1-1/2 Inch Meatballs and fry in Oil, or Fry Tri-Tip In Wok or Frying Pan Turn once or Until Golden Brown. Transfer to Bowl. 2 Whisk Remaining Cornstarch and 1 Tbsp. Water until Smooth. Add Remaining water to Pan or Wok, Add Garlic, dash of Red Pepper Sauce and Szechuan Sauce, Cabbage, Mushrooms Green Onions, Olives and Bean Sprouts, Capers and Broth Stirring Vigorously about 2 Minutes until Sauce Thickens, or until Cabbage Wilts, reduce heat to simmer add Meatballs or TRI-TIP Chunks simmer additional 10-15 Minutes. Save some Scallions and Sprinkle for Garnish, Sprig of Parsley. Serve over Glass Noodle cooked Al Dente, or Over Chinese Chow Mein Noodles Cooked Al Dente.

helpful notes

Meat Dishes

91

Jack Cheese Omelet from Lawrence Wesley Martin & Katharina Martin

prep time 35 Minutes

cook time 3-7 Minutes Carefully don’t tear it!

things you need 5 Slices Cooked Bacon Sliced 1/2 Each Medium Onion Diced. 6 Each Eggs (Duck Eggs for Richer Omelets). 3/4 Cup Milk 1/2 Tsp. Salt

1/2 Cup Cheese Jack, or Your Choice Shredded.

serves 4-6

here’s how 1 Heat oven to (350°F). Diced bacon in cheese and cook bacon frying pan. Remove bacon and sauté onion until limp. Beat eggs and add all ingredients into greased loaf pan bake 30 to 40 minutes at (350°F). Checking often.

helpful notes

Meat Dishes

95

Taco Salad from Katharina Martin

prep time 15-20 Minutes

cook time 8-10 Minutes

serves 4-6

things you need 1 Lb. Hamburger

2 Each Fresh Large Tomatoes (Diced)

1 Cup Onion Diced.

1-2 Tsp. Taco Seasoning

1 Each Can Small Kidney Beans (Red)

1-2 Dashes Favorite Hot Sauce (The Higher the Scoville The better!)

8 Oz. Taco Sauce (Mild to Hot) 1-2 Each Large Bags (Nacho Flavored Tortilla Chips)

1 Each Head of Lettuce (Iceberg or your choice Iceberg wilts less) 1 Cup Shredded Cheddar Cheese (Or Mixed Cheeses 3-5 Blend)

here’s how 1 Cook and Brown Hamburger and drain excess fat.

2 Add Onions, Simmer 5 Minutes until Onions Glassy. 3 Add Red Beans, Taco Sauce, Seasonings. Let Simmer 2 Minutes. Remove from heat and let Cool. 4 Prepare Lettuce Washing rinsing and breaking down into Bite Sized Portions. 5 Dice Tomatoes. Finally: Assemble the Taco Salad into Large bowl Add a Layer of Nachos, Meat and Beans, Lettuce Tomatoes, and Toss in a Little Shredded Cheese. Finally Serve Hot! Suggestion: Add a Dollop of Sour Cream, for a True De-Constructed Taco. Add a Dash of your best Hot Sauce and Enjoy at your next Card Night! Blackjack!

helpful notes

Meat Dishes

99

Sauerbraten from Katharina Martin

prep time 35-45 Minutes

cook time 2-1/2 Hours

serves 6-8

things you need 5-1/2 Lbs. Pot Roast of Beef

1 Each Medium Can Sour Cream

1/2 Each Bottle of Red Wine

2 Each Large Onions

1 Pt. Wine Vinegar

3/4 Cup Canned Roasted Tomatoes

2-3 Each Bay Leaves

2 Tsp. Butter

15 Each Black Peppercorns 1 Tsp. Each Sugar, Flour, Salt, Pepper 1 Each Large Carrot (Sliced into Medallions)

7 Each Cloves Garlic

here’s how 1 Place the Pot Roast in a Large Porcelain Earthenware container. Slice 1 Onion. Pour in the Red Wine, 1 Pint Water, & the Vinegar, and sliced Onion, Bay leaves, Peppercorns, Garlic, and Let sit in Refrigerator 2-3 Days; turning the meat twice a Day during the marinating process. 2 Remove the Meat and dry. Strain then save the marinate for later. Rubbing the meat down with flour, Salt, and Pepper. Heat the Butter in Large heavy Saucepan or a Dutch Oven. Brown the Meat on all its’ sides, carefully. Slice the last of the Onion, Tomatoes, Carrot, and the Reserved Marinade, and 2 Cups of Water. 3 Simmer with lid for 2-12 Hours or until the meat is tender, Turn the meats once or twice during the cooking process. Remove from pan and keep warm. 4 Sauce: Make a Gravy with the remaining Pot Juices from the broth. In a Large pan add a little Oil or Butter and fry until lightly brown a few small Tablespoons of Flour once clumpy and browned add slowly while whisking Vigorously the Gravy. Add Sour Cream (Optional). Whip until no lumps, adjust heat accordingly so gravy doesn’t dry out. Turn temperature to low or off. Suggestions: Serve with Spaetzle or Noodles like Elbow Macaroni.

helpful notes Meat Dishes

103

Sauerkraut with Ribs from Katharina Martin

prep time 35-45 Minutes

cook time 1-1/2 Hours

serves 6-8

things you need 2 Cans or Bags Sauerkraut

1 Tsp. Salt

2 Large White Onions

3 Leaves Bay Leaves

4 Tbsp.. Lard or Bacon Grease 2 Tbsp. Butter or Margarine 2 Quarts Pork Stock or Water w/ 6-8 Bouillon Cubes

1/4 Tsp. Black or White Pepper 1/2 Tsp. (OPTIONAL but Traditions never go away…) Caraway Seeds.

here’s how 1 Heat stock or water to boiling, set aside. Sauté thinly sliced onions in butter, pour into stock. Rinse Kraut by placing in colander and running 1 quart warm water through and let drain. Add to stock. Add remaining ingredients and simmer for 1/2 hour or boil for 10 minutes. 2 Kraut with Spare Ribs Pressure cook Ribs for 15 Mins. Cool to OPEN! Remove from 2 Quarts water w/ salt from Recipe. Use Stock from Ribs to prepare Sauerkraut as above, adding Ribs and simmer as above.

helpful notes Meat Dishes

105

Shanghai Special from Lawrence Wesley Martin

prep time 1 hour

cook time 30-45 min

serves 6

1/2 lb. Beef, Veal or Pork Diced (Crab or Shrimp)

1/8 Tsp. Pepper

things you need

2 Tbsp. Fat or Shortening 3 Cups Chopped Celery 1 Cup Minced Onions 2 Cups Coarsely Chopped Salted Peanuts

1/2 Cup Water

2 Tbsp. Soy or Worchester Sauce

here’s how 1 Brown Meat in Hot fat in skillet.

2 Add Celery, Onions, Peanuts, Water, Pepper and Soy Sauce or Worcestershire Sauce. 3 Cover Tightly and Simmer 30-45 minutes. Add Salt if Necessary. 4 Serve with Hot Cooked Rice.

helpful notes

Meat Dishes

107

Chili Con Carne from Lawrence Wesley Martin

prep time 1 hour

cook time 30-45 min

serves 6-8

things you need 2 Lbs. Ground Beef (Can be Lean) 2 Each Cans Large Size Tomato Sauce 1 Each Can Medium Size-Tomatoes (Fire Roasted Preferred) 6 Each Roma Tomatoes (Finely Diced) 4 Each Cans Kidney Beans Rinsed in cold water and Colander. 1 Each Green Bell Pepper 2 Each Onions (Finely Diced)

2 Tsp Red Pepper 4 Tbsp. Chili Powder

1 Tsp. Salt 1/4 Tsp. Black Pepper 1 Each (Optional) Diced Habanero Pepper (***CAUTION***: Handle with CARE Wash Hands right after handling. HOT! DO NOT RUB EYES!!!)

here’s how 1 Brown Meat in Hot Skillet, or Pan. Drain off excess fat (if not Lean). Remove to Large Stew Pot. Set aside. 2 Chop Then Sauté Onions Green Pepper, Until Glassy Add to Stew Pot. 3 Add All other Ingredients Diced and Chopped to Stew Pot. 4 Heat to a Boil, reduce to Low, Simmer Stirring Occasionally and cook for 30-45 Minutes. Longer if in a Crock Pot! Adding a little water if Crock Pot if liquid levels lower. Suggestion: Serve with Hot Rice or over Egg Noodles, Elbow Macaroni or even Spaghetti, or Angel Hair.

helpful notes

Meat Dishes

111

Jerky, Beef or Venison from Lawrence Wesley Martin

prep time 1 Hour

cook time 12 Hours

things you need 2-? Lbs. (Depends on Dehydrator Size) USDA Choice Top Round Select Beef Cut into Strips (or Other Meat like Venison, Fish– Salmon Suggested) All to Taste: Salt, Pepper, Garlic Powder, Magi, Chili Powder Sugar or Brown Sugar Your Choice here.

serves 6-8

here’s how 1 Cut all fat from meat, and remove as much stringy ligament tissue from meat. Cut meat horizontally into 1 1/2 inches thick and then slice in line with the grain of the meat not more than 3/16 of an inch nor less than 1/8 of an inch thick. Mix thoroughly with the following ingredients salt pepper garlic powder muggy chili powder and sugar all to taste followed dehydration instructions below. 2 Prepare Dehydrator and trays.

3 Follow instructions for Dehydration. Beef, Venison or Fish, make sure to dehydrate until there is a glossy coating on the meats and they are done. Typically 8-24 hours depending on your Dehydrator size and capacity. 4 Handle the cooled Jerky with Caution, the coating could BURN YOUR EYES if you rub them! Wash hands several times after handling or eating! Suggestion: If placed in Vacuum Sealable Bags then they last REFRIGERATED 2-3 Weeks. Otherwise EAT IMEDIATELY if OPENED! Enjoy!

helpful notes

Meat Dishes

113

Java Island Jerky from George R. Martin III

prep time 1 Hour

cook time 12 Hours

serves 6-8

things you need 2-? Lbs. (Depends on Dehydrator Size) USDA Choice Top Round Select Beef Cut into Strips (or Other Meat like Venison, Fish– Salmon Suggested) 1-1/2 Tsp Red Pepper 1-1/2 Tsp Ground Black Pepper

6 Shots Rum (Dark Suggested) 6 Each Cloves Garlic 1 Each Onions Sliced or Chopped

6-8 Each

1/2-1 Cup Each Coconut Juice, Pineapple Juice, Guava Juice, Mango Juice, & Papaya Juice.

Jalapeño, Serrano Peppers (Juiced in Juicer Seeded CAREFUL HOT!)

1 Cup Brewed STRONG Espresso

1-2 Each Habanero Pepper (Juiced & Seeded EXTREME CAUTION! HOT WASH HANDS AFTER HANDLING!) ***DO NOT RUB EYES AFTER HANDLING!*** 1/4 Cup Brown Sugar 1/2 Bottle Merlot Wine

here’s how 1 Carefully Cut the Meat into thin strips, remove any Fat or Sinew. Placing the Meat into Vacuum Sealable Container. Add: Start Adding All other ingredients carefully as there will be expansion only cover the meat and not let the container be more than 3/4 full from the Top of container. CAREFULLY Juice the Peppers, in a Juicer AVOID BREATHING FUMES (this is ***PEPPER-SPRAY***), place into Container & cover with top to avoid burning of the eyes. Meat slices should be fully Submerged. Seal the container with Vacuum sealer. Place into Refrigerator for 24 hours! Shaking the container every few hours to help Marinade the Meat. VARIATION ROLL the Meat Slices before dehydrating in Cracked Black Pepper to coat press deeply in pepper to help it stick. 2 Prepare Dehydrator and trays. 3 Follow instructions for Dehydration. Beef, Venison or Fish, make sure to dehydrate until there is a glossy coating on the meats and they are done. Typically 8-24 hours depending on your Dehydrator size and capacity. 4 Handle the cooled Jerky with Caution, the coating could BURN YOUR EYES if you rub them! Wash hands several times after handling or eating! Suggestion: If placed in Vacuum Sealable Bags then they last REFRIGERATED 2-3 Weeks. Otherwise EAT IMEDIATELY if OPENED! Enjoy!

helpful notes Meat Dishes

115

Four Alarm Fire Jerky from George R. Martin III

prep time 1 Hour

cook time 12 Hours

serves 6-8

things you need 2-? Lbs. (Depends on Dehydrator Size) USDA Choice Top Round Select Beef Cut into Strips (or Other Meat like Venison, Fish– Salmon Suggested) 1-1/2 Tsp Red Pepper 1-1/2 Tsp Ground Black Pepper 6-8 Each Jalapeño, Serrano Peppers (Juiced in Juicer Seeded CAREFUL HOT!) 1-2 Each Habanero Pepper (Juiced & Seeded EXTREME CAUTION! HOT WASH HANDS AFTER HANDLING!) ***DO NOT RUB EYES AFTER HANDLING!*** 1/4 Cup Brown Sugar 1/2 Bottle Merlot Wine

6 Each Cloves Garlic 1 Each Onions Sliced or Chopped 1 to 2 Bottles Stout Beer

here’s how 1 Carefully Cut the Meat into thin strips, remove any Fat or Sinew. Placing the Meat into Vacuum Sealable Container. Add: Start Adding All other ingredients carefully as there will be expansion only cover the meat and not let the container be more than 3/4 full from the Top of container. CAREFULLY Juice the Peppers, in a Juicer AVOID BREATHING FUMES (this is ***PEPPER-SPRAY***), place into Container & cover with top to avoid burning of the eyes. Meat slices should be fully Submerged. Seal the container with Vacuum sealer. Place into Refrigerator for 24 hours! Shaking the container every few hours to help Marinade the Meat. VARIATION ROLL the Meat Slices before dehydrating in Cracked Black Pepper to coat press deeply in pepper to help it stick. 2 Prepare Dehydrator and trays. 3 Follow instructions for Dehydration. Beef, Venison or Fish, make sure to dehydrate until there is a glossy coating on the meats and they are done. Typically 8-24 hours depending on your Dehydrator size and capacity. 4 Handle the cooled Jerky with Caution, the coating could BURN YOUR EYES if you rub them! Wash hands several times after handling or eating! Suggestion: If placed in Vacuum Sealable Bags then they last REFRIGERATED 2-3 Weeks. Otherwise EAT IMEDIATELY if OPENED! Enjoy!

helpful notes Meat Dishes

117

Cidered Eggs from Lawrence Wesley Martin

prep time 35-40 Minutes

cook time 20 Minutes

things you need 3/4 Cup Sweet Apple Cider or Apple Juice 1/4 Cup Distilled White Vinegar 3 Slices Onion 3/4 Tsp. Salt 6 Each Eggs (Hard Boiled) 1/2 Each Clove Garlic 1/2 Tsp. Whole Pickling Spice

serves 1-2

here’s how 1 Combine all Ingredients EXCEPT for Eggs. In Large Saucepan; Bring to Boil. Reduce heat to Low Simmering for 5 Minutes. 2 Pour cooled liquid over Eggs in Sealable Jar or Container. Refrigerate several hours overnight, turning occasionally with Tablespoon gently as to not bruise eggs. To help evenly pickle the Eggs. 3

To Serve: Remove Eggs from Liquid Drain Cut in half Lengthwise. Enjoy!

helpful notes

Meat Dishes

121

Holiday Turkey from George R. Martin III

prep time 1 Hour

cook time serves 2-4 Hours De- 4-8 Varies with size of Bird pends on Size and Sides of Bird

things you need 1 Each Large Turkey 8-24 Lbs. (Free Range if Available) 1 Each Can Poultry Broth 1 Each 1/2 Cup Melted Butter Unsalted 1 Each 1/2 Stick of Butter to Coat Bird Skin 1-2 Each Boxes of Cornbread Stuffing

1 Each Turkey Sized Oven Bag 2 Each Popup Timers

1 Each Flavor Injector

here’s how 1 Prepare the Bird of your choice, REMOVE Giblets, Neck Bone, Etc. from the Cavities in the Bird, (Usually placed in bags from Butcher) Save for Giblet Gravity Recipe. 2 Prepare Turkey Bag (usually needs a Tablespoon of Flour Shaken Inside to Coat as not to tear or burst). 3 Prepare the Bird By placing in the Oven Pan, and Melting Butter and Mixing Butter in Bowl with Poultry Broth stir well. Then Using Flavor Injector Inject The Bird In the Underside of the Breast as to not ruin presentation of the Top of the Bird. Inject the Drumsticks and Entire Bird until It Swells from the Liquid nicely. INSERT the 2 Popup Timers in the Thickest Part of the Turkey Breast BOTH SIDES this is a Fail-Safe in case one Fails to Pop! These Popup a colored Indicator when the Bird is Completely Done Cooking. Stuff Bird with Prepared Stuffing (Optional). Then Rub Bird with 1/2 Stick of Butter. If you plan on Using with the Oven Bag you need no Pan Lid so a Typical Aluminum Disposable Roasting Pan can be Used. Place Bird Carefully into the Turkey Oven Bag, then back into Roasting Pan after rinsing out Pan. Slice with sharp knife 1” Slits into the Roasting Bag to help Vent 4-6 Slits at the Top of Bag so Steam Escapes. 4 Follow the Instructions for the Size and Weight of your Bird, for the Oven Bag that you are Using. It Self Bastes this way taking out all the guess work. 5 Prepare the Stuffing as a Side Dish if You didn’t Stuff the Bird. Prepare Giblets by chopping & by frying until Brown and making a Turkey Gravy or Brown Gravy and Adding fried Giblets. Once Done Let it cool to your desired temperature. Serve with Sides.

helpful notes

Meat Dishes

127

“Squirting Bird” Roast Game from George R. Martin III

prep time 1/2 Hour

cook time serves 1-2 Hours De- 1-4 Varies with size of Bird pends on Size and Sides of Bird

things you need 1 Each Large Whole Chicken Organic or Free Range 4.5 Lbs. (Pheasant Duck, Turkey (see Holiday Turkey)). 1 Each 1/2 Can Unsalted Poultry Broth

1 Each 1/4 Cup Melted Butter Unsalted 1 Each 1/2 Stick of Butter to Coat Bird Skin 1-2 Each Boxes of Cornbread Stuffing 1 Each Large Reynolds ©™ Oven Bags for Roasting & Self-Basting walk-away cooking!

1 Each Flavor Injector

here’s how 1 Prepare the Bird of your choice, REMOVE Giblets, Neck Bone, Etc. from the Cavities in the Bird, (Usually placed in bags from Butcher) Save for Giblet Gravity Recipe. 2 Prepare Glad Reynolds ™ © Roasting Bag (usually needs a Tablespoon of Flour Shaken Inside to Coat as not to tear or burst). Cut 4-6 1” slits in top of Bag so it doesn’t burst! 3 Prepare the Bird By placing in the Oven Pan, and Melting Butter and Mixing Butter in Bowl with Poultry Broth stir well. Then Using Flavor Injector Inject The Bird In the Underside of the Breast as to not ruin presentation of the Top of the Bird. Inject the Drumsticks and Entire Bird until It Swells from the Liquid nicely. Prepare Stuffing (as a side DO NOT Stuff Bird). Then Rub Bird with 1/2 Stick of Butter. If you plan on Using with the Oven Bag you need no Pan Lid so a Typical Aluminum Disposable Roasting Pan can be Used. Place Bird Carefully into the Glad Reynolds Roasting Oven Bag, then back into Roasting Pan after rinsing out Pan. Slice with sharp knife 1” Slits into the Roasting Bag to help Vent 4-6 Slits at the Top of Bag so Steam Escapes. 4 Follow the Instructions for the Size and Weight of your Bird, for the Oven Bag that you are Using. It Self Bastes this way taking out all the guess work. 5 Prepare the Stuffing as a Side Dish. Prepare Giblets by chopping & by frying after rinse and flour egg wash dredge, until Brown and making a Turkey Gravy or Brown Gravy and Adding fried Giblets, stew for sometime to insure cooked until done. Once Done Let it cool to your desired temperature. Serve with Sides.

helpful notes Meat Dishes

133

Cornish Game Hen from George R. Martin III

prep time 1/2 Hour

cook time serves 1-2 Hours De- 1-4 Varies with size of Bird pends on Size and Sides of Bird

things you need 2-6 Each Cornish Game Hens, remove Giblets 1 Each 1 Can Unsalted Poultry Broth 1 Each 1/4 Cup Melted Butter Unsalted 1 Each 1/2 Stick of Butter to Coat Birds’ Skin 1-2 Each Boxes of Cornbread Stuffing 1 Each Jar of Poultry Seasoning for Rub, mix: Brown Sugar

1 Each Make a Jar of Poultry Seasoning for Rub, mix: 5 Tbsp. Brown Sugar, 2/3 Tsp. Salt, 1 Tsp. Thyme, 1 Tsp. Holy Basil, 1 Tsp. Oregano, 1 Tsp. Celery Salt, 1 Tsp. Black Pepper, 2 Tsp. Paprika, 1Tsp. Garlic salt. Add Lid and Shake or Stir well and then Rub Buttered Birds with this Rub Thoroughly Coating the Birds and place in shallow Baking Dish lined with Foil. -OR1 Each Large Reynolds ©™ Oven Bags for Roasting & Self-Basting walkaway cooking! 1 Each Flavor Injector

here’s how 1 Prepare the Birds, REMOVE Giblets, Neck Bone, Etc. from the Cavities in the Bird, (Usually placed in bags from Butcher) Save for Giblet Gravity Recipe. 2 Prepare Glad Reynolds ™ © Roasting Bag (usually needs a Tablespoon of Flour Shaken Inside to Coat as not to tear or burst). Cut 4-6 1” slits in top of Bag so it doesn’t burst! 3 Prepare the Birds By placing in the Oven Pan, and Melting Butter and Mixing Butter in Bowl with Poultry Broth stir well. Then Using Flavor Injector Inject the Birds In the Underside through back into the Breast as to not ruin presentation of the Top of the Bird. Inject the Drumsticks and Entire Bird until It Swells from the Liquid nicely. Prepare Stuffing (as a side DO NOT Stuff Bird). Then Rub Bird with 1/2 Stick of Butter. If you plan on Using with the Oven Bag you need no Pan Lid so a Typical Aluminum Disposable Roasting Pan can be Used. Place Each Bird Carefully into the Glad Reynolds™ ® © Roasting Oven Bag, then back into Roasting Pan after rinsing out Pan. Slice with sharp knife 1” Slits into the Roasting Bag to help Vent 4-6 Slits at the Top of Bag so Steam Escapes. 4 Heat Oven to 425º F Place BREASTS UP - cook for approximately for 1 Hour then check with meat thermometer . Temp. near bone should read 165º F or 74º C . And Juices run clear not red.

5 Prepare the Stuffing as a Side Dish. Prepare Giblets by chopping & by frying after rinse and flour egg wash dredge, until Brown and making a Turkey Gravy or Brown Gravy and Adding fried Giblets, stew for sometime to insure cooked until done. Once Done Let it cool to your desired temperature. Serve with Sides.

helpful notes

Meat Dishes

135

Pizza/Stuffed Crust/Calzone from Lawrence Wesley Martin & Improved by George Robert Martin III

prep time 30-45 Minutes

cook time 10 Minutes per Pizza

serves 6-8

things you need Sauce Recipe: 4 Each 8 Oz. Cans Tomato Sauce 1 Each 6 Oz. Can Tomato Paste

2 Tsp. Basil Leaves

1/2 Tsp. Salt 2 Tsp. Olive Oil 3-5 Cups Un-sifted All Purpose Flour.

Dough Recipe:

Meat Toppings (Sausage or Salami, Peperoni, chopped vegetables Olives, Mushrooms, Red Onions, Bell Peppers for Supreme)

1 Pkg. Active Dry Yeast

3/4 Lb. Shredded Mozzarella Cheese

1 Tsp. Oregano Leaves

1 Cup Warm Water

here’s how 1 Dissolve Yeast in 110° F Water; stir in Salt and 2 Tsp. Olive Oil. 2 Gradually mix in 3 Cups of Flour to form soft dough. Turn dough onto a board coated with about 1/2 Cup Flour and knead until smooth & Elastic, about 5 Minutes.

3 Place in a greased bowl, turn dough over to grease top. Cover and let rise in a warm place covered loosely with CLEAN Dish Towel. It will double in size, about 1 hour. Punch down dough and knead on a lightly Floured board to shape and roll out each piece on a floured board to shape into small balls. Divide dough in half and roll out each piece on a floured board until 3/4 inch thick. Gently pull each portion and place on large Pizza Pan. Coat with Sauce –Meat-Cheese-Toppings. 4 Bake in 500 Degree oven about 6-10 Minutes checking for doneness on the bottom of Pizza making sure it’s Golden Brown. Serve Hot! Serving Suggestions: STUFFED CRUST rolling the Dough Larger than your Pizza Pan by 2.5 to 3 Inches stuff Your Crusts edge with Cheese and Fold gently over and Seal edges with egg wash (12 eggs Beaten). Stuff the Crust completely around and fill with fillings as usual then brush the Crust with melted REAL Unsalted BUTTER baking until edges Golden Brown. CALZONE: SAUCE PIZZA 1/2 Fill ONLY Half of the Pizza Crust with choice of LIGHT SAUCE TOPPINGS and once done CAREFULLY FOLD the UN-TOPPED HALF OVER THE TOPPED HALF. Beading the Edges with crimping motion and crimp edges so they seal. Poke several holes 8-12 into the Crust Top with Fork through dough lightly so steam escapes and CALZONE doesn’t EXPLODE! Cook until Golden Brown. Let Cool Cut Enjoy!

helpful notes Meat Dishes

141

Pizza/Sauce/Dough S.O.S. Breakfast Pizza from George R. Martin III

prep time 30-45 Minutes

cook time 8-15 Minutes per Pizza

serves 6-8

things you need Sauce Recipe: 1/2 of the S.O.S. Creamed Beef Recipe Page #85 for the Sauce here (LIGHT) 1/2 Cup Shredded Potatoes for Hash browns. 1/4 Lb. Canadian Bacon

1 Pkg. Active Dry Yeast 1 Cup Warm Water 3-5 Cups Un-sifted All Purpose Flour.

1/2 Tsp. Salt

1/4 Lb. Crispy Bacon Diced.

2 Tsp. Olive Oil

1/2 Lb. Scrambled Eggs—(Or if Brave 1-5 Uncooked eggs in Wells made in the Hash browns. Cooked until well done and Yolk fully cooked and Hard boiled,

3/4 Lb. Shredded Pepper jack or Monterey Jack Cheddar Cheese Mix.

Dough Recipe:

here’s how 1 Dissolve Yeast in 110° F Water; stir in Salt and 2 Tsp. Olive Oil.

2 Gradually mix in 3 Cups of Flour to form soft dough. Turn dough onto a board coated with about 1/2 Cup Flour and knead until smooth & Elastic, about 5 Minutes. 3 Place in a greased bowl, turn dough over to grease top. Cover and let rise in a warm place covered loosely with CLEAN Dish Towel. It will double in size, about 1 hour. Punch down dough and knead on a lightly Floured board to shape and roll out each piece on a floured board to shape into small balls. Divide dough in half and roll out each piece on a floured board until 3/4 inch thick. Gently pull each portion and place on large Pizza Pan. Coat with Sauce –Meat-Cheese-Toppings. 4 Bake in 350-425 Degree oven about 8-15 Minutes checking for doneness on the bottom of Pizza making sure it’s Hash Brown and Eggs are Fully Cooked & Golden Brown. Serve Hot!

helpful notes

Meat Dishes

147

Meatloaf from Lawrence Wesley Martin

prep time 1 Hour 15 Minutes

cook time 60 Minutes

serves 4

things you need 1 Lb. Ground Meat Dash of Salt & Pepper to taste.

1 Piece Greased Loaf Pan

1 Each Egg

Ketchup & Barbecue Sauce Mixed

1 Each Onion Diced

1/4 Cup

1 Each Green Pepper Diced 1/2 Cup Milk

1 Piece Slice Bread End

1/2 Cup

Water added to bottom of Pan after 1st 30 minutes and covering with Sauce and Ketchup.

here’s how 1 After preparing and Chopping Vegetables. Combine all Ingredients together in a Large Bowl. 2 Mound & Cook 30 Minutes at 350° Pre-Heated Oven. Then covering with Ketchup and Barbecue Sauce. Add Water to Bottom of Pan AVOID STEAM! 3 Raise Temperature to 400° then Put Back in oven for 15 Minutes to 20 minutes more or until internal Temperature reaches160°, (test with Meat Thermometer) and Browned. Serve Hot.

helpful notes

Meat Dishes

151

Pork Sausage Louisiana Style from Katharina Martin

prep time 20-30 Minutes

cook time 5-10 Minutes

serves 4-6

things you need 2 Lbs. Pork Butt, Ground

1 Pinch Allspice

2 Tbsp. Coarse or Table Salt

2 Tbsp. Brown Sugar

1 Tsp. Black Pepper

1/2 Cup Water

2 Tsp. Garlic Pressed 2 Tsp. Cayenne Pepper 2 Tsp. Paprika 1/4 Tsp. Thyme

here’s how 1 in Grind Meat or put through food processor but Don’t Over Chop. 2 Mix All Ingredients. Make into Small Patties and Fry until well done. As it is Pork use of meat thermometer advised. Or watchful until light brown and done inside. Serve with Eggs and Biscuits Hot.

helpful notes

Meat Dishes

153

S.O.S. Creamed Beef from Lawrence Wesley Martin

prep time 15-20 Mins.

cook time Approx. 5 Mins.

serves 6-8

things you need 1 Lb. Ground Beef 1 Each Onion Sprinkle Salt and Pepper to taste Dashes MSG & Soy Sauce 1 Clove Garlic Finely Chopped

1/2 Stick Margarine 4 Tbsp. Flour or Cornstarch 1 Glass Milk or Water

here’s how 1 Brown Meat, remove and strain off grease, add onions to pan sauté lightly until glassy, add back in meat season to taste. 2 In a small pot add margarine in fry pan add flour and fry but not brown. Add glass of Milk or Water until gravy thickens just right stirring constantly to avoid lumps. 3 Add meat to mixture and boil 5 mins. Serve over Biscuits.

helpful notes

Meat Dishes

155

Lasagna Imbottite from Lawrence Wesley Martin

prep time 30 Minutes

cook time serves 15-20 Minutes 8-10

things you need 1 Piece Can Tomato Sauce 1-1/2 Lbs. Precious Ricotta 3/4 Lb. Sausage 1-1/2 Cups Cubed Precious © TM Mozzarella Cheese 1-1/2 Lbs. Lasagna Noodles Salt & Pepper to Taste.

here’s how 1 Broil Sausage. Cook & Drain Noodles. Pour 1/2 Cup Tomato Sauce in bottom of Baking Pan. Over This Layer of Noodles Sauce. Layer of Grated Cheese, a Layer of Sauce, A layer of Mozzarella Cheese, and Sausage, and Precious Ricotta © TM placed here and there. Repeat this process in layers until all ingredients used. Top Layer should be of sauce and grated cheese. 2 Bake in Moderate oven 350° for 15 Minutes to 20 Minutes until Firm, and cheese browned and Bubbling. Serve Very Hot.

helpful notes

Meat Dishes

159

Shish-Kabobs from Lawrence Wesley Martin

prep time 30 Minutes

cook time serves 15-20 Minutes 8-10 BBQ or Broil 12-15 Min

things you need 1 Tbsp. Sugar 1 Tbsp. Oil 3/4 Cup Ketchup

Extra Tangy Marinade 1 Can Pineapple Chunks 1-3 Ears Crushed Garlic

4 Tbsp. Soy Sauce

1 Tbsp. White Vinegar

4 Tbsp.

Extra Dashes Worcestershire Sauce

Worchester Sauce

1 Dash Mild Hot Sauce or Pepper Sauce 3 Pinches Dry Mustard Powder

3/4 Tsp. Salt 1 Tbsp. Lemon Juice

here’s how 1 Cook over Medium Coals for the following Approximate Times: Lamb 7-10 Minutes - Chicken 20 Minutes - Tender Steak 25 Minutes - Cooked Ham - Other Ingredients: Pineapple Chunks, Green Peppers Squares, Summer Squash, Cooked Potatoes Chunks, Cherry Tomatoes, Mushrooms (Place in Hot water for a Few Minutes so they do not split). Spiced Crab Apples. 2 Broil 4 Inches from Heat for 15 Minutes to 20 Minutes.

helpful notes

Meat Dishes

163

Beef A’ La King from Lawrence Wesley Martin

prep time 20 Minutes

cook time serves 15-20 Minutes 8

things you need 1/2 Green Pepper (Shredded) 1/4 Lb. Mushrooms (1Can) 3 Tbsp. Fat 6 Tbsp. Flour 4 Cups Milk or 1/2 Milk 1/2 Beef Stock 3 Cups Diced Cooked Beef or Veal 1 Each Pimento

2 Tbsp. Chopped Shallots 1/2 Tsp. Salt 1/4 Tsp. Pepper 1 Each Pimento

here’s how 1 Cook green pepper and mushrooms and kettle for eight minutes. Remove from fat blend flour with fat add milk and seasonings and cook until thick. Stirring constantly. Add green pepper, and mushrooms and remaining ingredients and heat. Serve on toast or biscuits.

helpful notes

Meat Dishes

165

Mostaccioli Luciana from George R. Martin III

prep time 35 Minutes

cook time serves 25-30 Minutes 6-8 Baked

things you need 1-2 Packages Mostaccioli Noodles

1/2 Can Large or Colossal Diced Black Olives.

1/2 Cup Olive Oil

1 Large Jar Meatless Spaghetti Sauce, or Alfredo Sauce.

3/4 Cup Mushrooms (Diced) 3 Cloves Garlic 1 Pinch Fresh Parsley 1 Pinch Oregano 1-1/2 Lb. Italian Sausage (Mild or Hot)

1 Medium Can or Jar Ricotta Cheese 1-2 Cups Shredded Cheeses of Choice, either Mozzarella or 5 Cheese Blend.

Graded (Garnish) Parmesan or Romano Cheese your Choice.

here’s how 1 Sauté mushrooms, garlic, parsley, oregano and sausage to Brown then add noodles that were parboiled Al dente. 2 Variation Add all Ingredients to Baking Pan with layers of Sauces of Choice, and layered with Cheese! Get Creative a Tomato Sauce or an Alfredo Base… or Mix Both together for a Fantastic Twist! Bon Appetite! Bake until Cheese Layer on top is Golden Brown Typically 25 to 30 Minutes (325°F).

helpful notes

Meat Dishes

169

Egg Foo Young Plain, Crab or Shrimp from Lawrence Wesley Martin

prep time 30 Minutes

cook time 5-7 Minutes per Batch

serves 6

things you need 6 Each Eggs

1/4 Inch Cooking Oil

1 Lb. Fresh Bean Sprouts 2 Tbsp. Minced Onion (Fresh or Spice aisle)

Sauce for Egg Foo Young:

1 Tsp. Salt

2 Tbsp. Cornstarch

1/4 Tsp. Black or White Pepper

1 Tbsp. Sugar

1 CUP Crabmeat, or Shrimp (Shelled Deveined and Cooked (OPTIONAL)).

Add 3 Tbsp. Soy Sauce

Cooking Oil

Mix:

1 1/2 Cups Water

here’s how 1 Beat the eggs then add the bean sprouts minced onion salt black or white pepper in your choice of crabmeat or shrimp. To make them stand like in Restaurant you need to create or buy a Foo Young Mold, so eggs had a timely coat the pan first it’s sort of like an omelet in reverse once all the ingredients are added you just cook until done in serve with the sauce. Note: If using cooked shrimp or crab make sure that the eggs are done and that the bean sprouts are glossy and onion is glossy. 2 Sauce: mix 2 tablespoons cornstarch with 1 tablespoon sugar add 3 tablespoons soy sauce and 1/2 cups of water cook until thickened on medium-low to medium-high stirring constantly until glassy looking completely lump free use a whisk.

helpful notes Meat Dishes

173

Ribs Bone IN/OUT from George R. Martin III

prep time 35 Minutes

cook time 2 1/2 Hours

serves 6-8 Ribs 6-8 Sauce: Yield 1-1/2 Cups

things you need

2 - 6 Packages Beef or Pork Bone IN, or Boneless Country Style Ribs Rub Seasoning: 1 Tablespoon of Each of these: Cumin, Paprika, Granulated Garlic, Garlic Powder, Kosher Salt, Cracked Black Pepper, Cayenne Pepper, Brown Sugar, Ground Coriander, Cumin Powder, Dried Mustard Powder, Italian Seasoning. 3 Tablespoons Vegetable Oil Use a Knife and Carefully REMOVE the White Membrane from the INSIDE of Ribs completely, (Keeps the Chewing Easy and Reduces getting stuck in Teeth as Bad!

Barbecue Bar-B-Q: Sauce 2 Tbsp. Chopped Onion 1 Tbsp. Oil 1 Cup Chili Sauce 1/4 Cup Light Corn Syrup 2Tbsp. Lemon Juice 1 Tbsp. Worcestershire Sauce 1/2 Tsp. Garlic (Finely Minced)

here’s how 1 Mix All Seasonings in a small bowl, stir in Vegetable Oil. If it seems too Dry add a bit more Oil until the Mixture is like a Paste. Rub Carefully over Ribs, Top Curved sides (BONE/IN) or all over (BONE/OUT). USE Barbecue and Roast off Turning ass often as needed Until Browned Crispy and done. Use a Meat Thermometer to Insure Proper Doneness. -OR– for Indoor Ribs: Preheat Oven to 300º F Place in a Foil Lined Pyrex™ ® © Baking Dish or a Large Aluminum Disposable one. POUR 1-2 Cups Bottled or Pure Water into the Bottom of the Baking Dish. IMPORTANT this will cause STEAM CAUTION(!!!): DO NOT OPEN THE OVEN AND LOOK DIRECTLY IN YOU COULD BURN FACE! ALLOW STEAM TO ESCAPE FIRST, ADD MORE WATER THROUGHOUT STEAMING PROCESS! Cook for approximately 2 to 2 1/2 Hours NOT Turning. Last 15 to 25 Minutes start Basting with Barbecue Bar-B-Q Sauce Top Side and Bottom sides. CAREFULLY do NOT Burn yourself! Once there is a Layer of Sauce it will start to form a Saucy Sticky-Like Crust. That is what You are Looking for. LET COOL and Remove from Oven. Let Sit on top of Countertop with Pot Holder that is HEAT Resistant for 5-10 Mins. Allowing Juices to evenly Re-Distribute. CUT Carefully (BONE/OUT) separating Ribs into 2-3 Ribs per Person. SIDES: Beer Battered Fries, Tater Tots, Mashed Potatoes, Roasted Veggies. 2 Barbecue Sauce (Taken From Dressing & Sauces Section) Sauté Onion & Garlic in Oil until Lightly Browned, Stir in Chili Sauce, Corn Syrup, Lemon Juice & Worcestershire Sauce. Reduce Heat to Low, & Simmer Stirring Occasionally (Do NOT LEAVE!) Cool and Refrigerate.

helpful notes Meat Dishes

175

B.L.A.T.M.E. Bacon Lettuce Avocado Tomato Eggplant from George R. Martin III

prep time 35 Minutes

cook time serves 10-15 Minutes 1-6 Depending per Batch of on Batch size Bacon & Veggies

things you need 1 Large Package Applewood Smoked Bacon Peppered or not? 1 Package Alfa-Alfa Sprouts (Rinsed for dirt) 1 Package Arugula Lettuce 1-3 Pieces Each Avocadoes sliced or **(Crushed into Smear so they don’t slip off!)**

1 Large Portobellos Separate Stem and Brush dry for dirt for Frying in Panko Bread Crumbs.

1 Cup Panko Bread Crumbs 1 Cup All Purpose Flour Cooking Oil: 1/4 Inch in Frying Pan 1-5 Pieces Each Green Tomatoes If in Season (Opt.) Small Eggplant Salt to Tear then rinse pat dry 1-6 Pieces Each Toasted Ciabattas Garlic Aioli or Pesto Butter or:

1-2 Eggs for Frying Tomatoes & EggCondiments of Choice plant Slices.

here’s how 1 Heat Oil and Fry the Portobellos, Tomatoes, and Eggplant Slices (Dipped into Flour Mixed eggs and Eggs again and then into Panko Breadcrumbs after - (You Cut into Medallions large enough for a Sandwich). Fry the Bacon to your Preference and Slice the Avocado and prepare the other Toppings. Note: Bring all Toppings Together stacking them Neatly. And Enjoy with a Tall Drink! 2 Umami Sauce: 8 Tbsp. Olive Oil Mayonnaise 1 Tbsp. Garlic Aioli Mustard 1 Tsp. Balsamic Vinegar 1-3 Tsp Olive Oil 1-3 Drops Honey Mix Together and Spread on the Bread of Choice. Bon Appetite!

helpful notes

Meat Dishes

179

Tzatziki-Slaw From George R. Martin III

prep time 25 Minutes

serves 2-3 Cups

things you need 1-2 Rinsed Soaked Shredded: Red and Regular Cabbage & (if preferred) Yucca Plant Peeled-”” 2 OZ. Plain Greek Yogurt 1/2 Cup

Sour Cream 1 Large Burpless Cucumber Seeded & Shredded or Diced 1/2 Halved Piece Lime Juice To Taste Kosher Salt & Ground Pepper 1.5 Tbsps. Olive Oil

2-3 Pieces Elephant Garlic Toes Roasted COOLED and Diced. 1 Tbsp. Nicely Aged Balsamic Vinegar 1.5 Tbsps. Dill Minced 1 Tbsp. Cilantro Minced 1/2 Tbsp. Parsley Minced 1-2 Dashes (Optional) Soy Sauce 2-5 Drops Honey

here’s how 1 Roast off the Garlic let cool completely then: Combine All Ingredients in a Large enough container and Chill in Refrigerator until ready to serve. Serve with Lamb Skewers or Donner Kebab Meat for “Shawarma.” Serve with any type of Pita Bread or Chips or anything you like to Dip! These were Ingredients I thought should accompany themselves well for UMAMI the 5th Taste! If you agree share a bowl with Friend or Two… after all You’ll make a Friend or Two!

helpful notes

Meat Dishes

Panini Pressed Sandwiches From George R. Martin III

prep time 15 Minutes

cook time 7-10 Minutes

serves 2-8

things you need 1/2 Lb. Packaged or Fresh Slices Meat from a Roast Turkey Breast, Black Forest Ham or Roast Chicken, or Roast Beef 1-3 Large Loaves White Bread, Wheat Bread, Focaccia, Ciabatta, or Gourmet Bread Veggies Lettuce, Sliced Tomatoes, Pickle Slices, Alf-Alfa Sprouts, Mushroom Slices, Bell Pepper Slices, Red Onion Slices, Pepperoncini Slices, Olive Slices, Smashed Avocado Spread

Burpless Cucumber Slices Cheeses Smoked Provolone, Swiss, Havarti, Cheddar, Smoked Gouda or Monterey Jack Slices 1-6 Pieces - Boiled Eggs Sliced

Condiments Look for specialty Sauces such as Gourmet Mustards, Siracha, Aioli's, Specialty Mayonnaises Balsamic Vinegar, Extra Virgin Olive Oil Salt & Pepper to Taste

here’s how 1 Top your Sandwiches with your Favorite Toppings Place in your Favorite Panini Press for desired Doneness.

helpful notes

Meat Dishes

Savory Subsonic Sandwich From George R. Martin III

prep time 15 Minutes

cook time 7-10 Minutes

serves 2-6

things you need 1/2 Lb. Packaged or Fresh Slices Meat from a Roast Turkey Breast, Black Forest Ham or Roast Chicken, or Roast Beef etc. etc. 1-6 Large Pieces 12” Bread Loaves Focaccia, White Bread, Wheat etc.

Veggies Lettuce, Sliced Tomatoes, Pickle Slices, Alf-Alfa Sprouts, Mushroom Slices, Bell Pepper Slices, Red Onion Slices, Pepperoncini Slices, Olive Slices, Smashed Avocado Spread Burpless Cucumber Slices

Cheeses Smoked Provolone, Swiss, Havarti, Cheddar, Smoked Gouda or Monterey Jack Slices 1-6 Pieces - Boiled Eggs Sliced

Condiments Look for specialty Sauces such as Gourmet Mustards, Siracha, Aioli's, Specialty Mayonnaises Balsamic Vinegar, Extra Virgin Olive Oil Salt & Pepper to Taste

here’s how 1 Top your Sandwiches with your Favorite Toppings after Toasting the Bread Loaves. Cut on Bias for Presentation. Wrap in Subway Paper Wraps that you can buy on the Internet. Enjoy with favorite Beverage.

helpful notes

Meat Dishes

Mushroom Frizzle (Sauté) From George R. Martin III

prep time 15 Minutes

cook time 10-25 Minutes

serves 2-6

things you need 3.5 Tbsp Olive Oil 5 Tbsp Unsalted Butter 1 Each Finely Diced Shallot 2-3 Each Toes Elephant Garlic Finely Diced Roasted Garlic 2 to 3 Sprigs Parsley Diced

2 to 3 Sprigs Cilantro Diced 2-3 Containers Sliced or Whole Portabella or Button Mushrooms brush for dirt with damp paper towel.

Salt & Pepper to Taste

here’s how 1 Break off the Cloves of Elephant Garlic toes and Roast in peels in a Foiled Pouch Seem side Up on Cookie Sheet. Adding Olive Oil Salt & Pepper to 450 DEGREE oven checking every 15 Minutes for Doneness, 30-40 Minutes. When done let Cool and Dice. Brush the Mushrooms for Dirt with a damp paper towel. Dice Ingredients and sauté the Mushrooms until lightly browned reduce heat and add other ingredients adding the Garlic last. Let steep and sauté on LOW dropping temperature and watching. Remove from heat and serve with STEAK, or CHICKEN parts of choice. Or eat with Baguette and White Wine such as a Chardonnay (if 21+ Y/O).

helpful notes

Meat Dishes

Pita-Bread Sandwiches From George R. Martin III

prep time 15 Minutes

cook time 7-10 Minutes for Bacon

serves 2-6

things you need 1-3 Packages White or Wheat Pita Bread Fillings: 1. Spinach-Mushroom Pita– Fresh Spinach Leaves, Sliced Mushrooms, Grated Carrots, Chopped Tomatoes, Hard Boiled Eggs Julienned Cheese. Dressing of Choice. 2. Pita Re-Frida– Dark Green Lettuce, Refried Beans, Hot Salsa, Grated Cheese.

3. California Pita– Cubes of Avocado, diced Olives, Monterey Jack Julienned, Chopped Tomatoes, Cucumbers, Alf-Alfa Sprouts, Vinaigrette Dressing. 4. B.L.Tease- Swiss Cheese Julienned, Baked Tofu diced, Bacon, Lettuce Tomatoes.

5. Hummus Pita– Put some Hummus and Some diced Lettuce, Tomatoes and some crispy beans sprouts. 6. Antipasto Pita– Zesty Ingredients on an Antipasto Tray. Pepperoncini, Hard Boiled Eggs Slices, Chopped Fresh Tomatoes, Provolone Cheese Cubes, Cucumbers, Chopped Green Red, and Yellow Bell Peppers. Garbanzo Beans, Marinated Vegetables, Vinaigrette Dressing.

here’s how 1 Easy Just Cut Pitas in Half and Fill with your Favorite Fillings. Enjoy!

helpful notes

Meat Dishes

Heavenly Tuna/Salmon Melt From George R. Martin III

prep time 15 Minutes

cook time 7-10 Minutes per Batch

serves 2-6

things you need 1-3 Packages

1 Piece

White, Wheat, Hawaiian Loaf, 9 Grain, Focaccia, or Toasting Bread, Or Tortillas or Pita.

Stalk Celery Deveined & Diced

1 Pouch or 2 Large Cans Solid White Albacore Tuna, or Skinless Boneless Canned Salmon 3 Tbsp. Dill Pickle Relish -OR3 Tbsp.

1-2 Pieces Toes Garlic Diced 1/2 Piece Lemon 1-2 Squirts 1 Small Can Green, -OR- Black Olives Diced

Sweet Pickle Relish

1/2 Box Container or Small Can

Less than 1/4 Cup

Diced Mushrooms

Diced White Onion

1 Cup

1/4 Cup

Shredded Cheddar Cheese, Mozzarella, Monterey Jack or Pepper Jack (You decide)

Olive Oil Mayonnaise 1/2 Tbsp. Honey, Dijon, or Hot Mustard 1/2 Tbsp.

Salt and Pepper to Taste.

here’s how 1 Mixing all the Diced Ingredients Place on Bread or Tortilla and add cheese and Condiments of choice. Cook in frying pan lightly coated with melted Butter and cook until Lightly Browned flip over Carefully with spatula so that the sandwich turns without falling apart brown on other side and remove from heat. Or Cook in Panini Press desired Doneness. Cut on Bias for Presentation. 2 Serving Suggestion: Tomato, Broccoli Cheddar, or Clam Chowder Soup, or Lobster Bisque. French Fries, Beer Battered Fries (SEE BEER BATTERED CHICKEN and WEDGES), or Tater Tots.

helpful notes

Meat Dishes

Bob’s Banquet Burrito From George R. Martin III

prep time 15 Minutes

serves cook time 12-20 Minutes 2-6 per Batch for the Meat

things you need 1-3 Lbs.

1/4 Tsp. Garlic Powder

93%Lean 7% Fat or BETTER Lean Ground Beef

1/4 Tsp. Onion Powder

1 Lb.

1/4 Tsp. Ground Coriander

Hot Italian Sausage 1 - 7 Oz.

1/4 Tsp. Mexican Oregano 1 Small Can Black Olives Diced Like Coins 1 Batch Refried Beans from Vegetarian Fare Section

Package Peperoni Diced EXTREMLY SMALL!! Like Tiny Bacon Bits - The Oils will release into the Meats insur- 1/2 Box Container or Small Can ing Juiciness (may need to strain off Diced Mushrooms 1 Can Sour some of the Oils during Cooking). Cream Spices: Shredded Lettuce, Diced Toma1/4 Tsp. Cayenne Pepper toes, Diced Red Onions, Red 1/4 Tsp. Black Pepper Green Yalow Bell Peppers, 1X 1/4 Tsp. Ancho Chile Powder Guacamole RECIPE Veg. Fare 1/4 Tsp. Arbol Chile Powder 1 Cup 1/4 Tsp. Guajillo Chile Powder 1/4 Tsp. Adobo Powder 1/4 Tsp. Barbacoa

Shredded Cheddar Cheese, Mozzarella, Monterey Jack or Pepper Jack (You decide)

here’s how 1

Prepare and Dice all the Ingredients and Prepare the Peperoni and Meats. Fry in a Frying Pan the Peperoni Pieces first they will form a Layer of Oils for the Beef and so will the Hot Italian Sausage. Then Cook Medium Low and allow the Meats to Brown scraping the Pan with a Spatula allowing the Meats to render the Fats… at this point DO NOT STRAIN UNLESS you need to reduce Fats. These Juices will allow the Spices to meld. For it 1 LB. Beef 1Lb. Italian sausage may need to be reduced in spices to a DASH or so you must decide this! Add all the SPICES and be careful to make sure the spices meld and are stirred in completely. Once the Meats are Browned well and fully cooked Remove from HEAT. (You could IF Your Pan can be used in Ovens, Place on LOW Temperature in Oven for Serving Hot Later!) Dice up all the Other Ingredients Make a Batch of Refried Beans , as well as a Batch of Guacamole from the Vegetarian Fare Section.

3 WITH Pan Warmed heated Burrito Shells, in hands Stuff the Burritos with all the Fillings. Add the Toppings to the Bottom, leaving the Bottom 2” of Shell clear... Turn IN BOTH LEFT & RIGHT SIDES take this in Both Hands rolling UP the Toppings. Continue Rolling until it is Fully Wrapped. Then REPEAT until Everyone has theirs done. Best to let Folks add their Own Toppings. Serving Suggestion: Homemade Salsa: 1 Small can of 2-4 OZ. Tomatoes Sauce, Finely Diced Tomatoes, Finely Dice and SEEDED 1 Jalapeño, Diced Celery Stalk, 2 Diced Garlic Cloves, Diced Red, Green an Yellow Bell Pepper mix Dashes of Salt Pepper and Hot Sauce.

helpful notes Meat Dishes

Galette Gâteau (Faux Loco Moco) From George R. Martin III

prep time 25 Minutes

serves cook time 12-20 Minutes 2-4 per Batch for the Meat

things you need 1 Lb. 93%Lean 7% Fat or BETTER Lean Ground Beef 1/2 Lb. Hot Italian Sausage

1 Small Can Black Olives Diced Small 1/2 Box Container or Small Can

1 - 7 Oz. Package Peperoni Diced EXTREMLY SMALL!! Like Tiny Bacon Bits - The Oils will release into the Meats insuring Juiciness (may need to strain off some of the Oils during Cooking).

Brushed Diced Mushrooms

1 Each Egg

1 Pinch Onion Powder

Gravy: 2 Cups Beef Broth, 1-3 Dashes Worcestershire Sauce, 2 Tbsp. Unsalted Butter, 7 Tbsp. AllPurpose Flour Salt and Pepper to Taste.

1 Pinch Oregano

1 Cup

1 Pinch Hamburger Seasoning

Shredded Cheddar Cheese, Mozzarella, Monterey Jack or Pepper Jack (You decide)

1/2 Cup Panko Bread Crumbs 1/8 Tsp. OR 1 PINCH Garlic Powder

1 Pinch Cayenne Pepper 1/4 Cup Diced Pimentos (Optional) 1 Tsp. Worcestershire Sauce

Hot Cooked Rice (Sticky) 1/4 Cup Green Onion Diced small to Top.

Salt and Pepper to Taste.

here’s how 1

Cook Rice and Set aside. Sticky Rice Preferred here.

2

Make the Gravy by adding Unsalted Butter into a Pan, slightly Browning off the Flour and add the Broth Slowly so that the Flour Slurry starts to set into a Thick Gravy, add the Worcestershire Sauce, and Broth to the right consistency, leave on low and stir occasionally.

3

Next: Mix Together the Meats, Egg, Panko, Garlic Powder, Onion Powder, Oregano, Hamburger Seasoning, Cayenne Pepper, Pimentos (Optional), Worcestershire Sauce, Olives, Mushrooms. Mix Well, then Fry in Vegetable Oiled Frying Pan, there will be Fat that exudes from the Patties and may need to be strained. Carefully as the Peperoni Fat can STAIN fabrics! Once Hamburger Patties are Cooked WELL-DONE (Advised).

3 Finally create the Galette Gâteau: Place on a Plate, a Bed of Sticky Rice, Place the Patties 1 Per Plate, Add 1-2 Eggs Fried Sunny-Side-Up, on top of the Patty. Then add the Hot Beef Gravy, so that the EGG-Yolk gets slightly Opaque cooking it slightly. Finally add the Shredded Cheese to Top, and Finish them off with the Green Onion slices. Add a Dash of Hot Sauce and Enjoy!

helpful notes Meat Dishes

Commander Ling’s Volcanic Chicken Wings From George R. Martin III

prep time 25 Minutes

serves cook time 8 Minutes per 2-4 Batch for Wings

things you need 4-8 Lbs.

1/2 Tsp.

Chicken Wings Precut into Winglets. Chinese 5-Spice Seasoning 1/2 - 1 Cup

4-5 Each

Gluten-Free All-Purpose Flour

Beaten Whole Eggs (Duck Eggs for Richer Flavor).

1/2 - 1 Cup Gluten-Free All-Purpose Rice Flour 1/2 Cup

Volcanic Sauce:

Blend in Blender Following

1/2 Tsp.

Ingredients: 1-3 Each Seeded (OPTIONAL) Habanero, or normal or Pickled Jalapeno Peppers - CAUTION!!! EXTREMELY HOT! Do NOT LOOK IN or SMELL the Sauce! Wash Hands after Handling or use Cooking Gloves! 1 Medium Can Tomato Sauce, 1/2 Tbsp. Olive Oil, 1/4 Cup Water, 1/4 Each Onion, 2-3 Tbsp. Honey, 1 Tbsp. White Vinegar, Salt to Taste.

Chicken Seasoning, Jamaican etc.

1/2 Gallon Buttermilk

Corn Flakes ® © ™ Crushed (Use Rolling-Pin) 1/2 Tsp. Kosher Salt 1/4 Tsp. Black Pepper 1/4 Tsp. Cayenne Pepper

here’s how 1 Soak the Winglets Overnight in Bowl Covered in Buttermilk. Soak Covered for 24 Hours. Rinse and Pat Dry. Dredge with a few Sprinkles of Rice Flour. Allow to dry.

2 Mix all the Dry Ingredients the Flours and the Seasonings, keep in DRY Bowl. Next Mix the Eggs and keep in WET BOWL: Next DRY Hand & WET Hand do not mix them. This will keep fingers dry. To get best results (Double Dip for Crispier Crust). Dip Pieces of Winglets in Egg wash first, then drop in Flour Mixture, then Back into Eggs, and Flour a second Time. 3 Deep Fry for 8 Minutes in Oil at 350-375° Degree Deep-Fryer maintaining Temperature and NOT Over Filling. Less prevents Hazards. If Frying on a Stove Beware and Keep (OIL-FIRE to Minimum with Fire-Extinguisher on stand-by ((Made for OIL Fires)). Fry until Golden Brown and NO BLOOD when Cut Open. Just Clear Liquids. Set on Drying rack or Cookie Sheets with Paper-Towel Lining. Finally Toss with the Sauce until nicely Coated. Caution: Beware DO NOT Touch Eyes! Enjoy with Tiny Bowls of Buttermilk Ranch Dressing or Blue Cheese Dressing, and Side of Deveined Celery Stalks. Bon Appetite!

helpful notes Meat Dishes

220

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221

Cakes & Cookies

221

Thrifty Pound Cake from Lawrence Wesley Martin

prep time 1 Hour 15 Mins.

cook time Approx. 60 Mins.

serves Makes 1-10” Cake

things you need 3 Cups Sifted Cake Flour

3 Each Eggs Beaten

1 1/2 Tsp. Baking Powder

1/2 Cup Milk

1/4 Tsp. Mace (Omit if none) 1/8 Tsp. Salt 1 Cup Butter 2 Cups Sugar 1 Tsp. Vanilla Extract

here’s how 1 Sift Flour Baking Powder, Mace and Salt together 3 Times.

2 Cream Butter with Sugar and Vanilla until Fluffy. Add Eggs and beat thoroughly. 3 Add Sifted Flour and dry ingredients and milk alternately in small amounts. Beat well after each addition. 4 Pour into greased Bunt Cake Pan and Bake in moderate oven (350° F) about 60 Minutes.

helpful notes

Cakes & Cookies

223

Russian Tea Balls from Katharina Martin

prep time 45 Minutes

cook time 25 Minutes

serves 4-1/2 Dozen

things you need 2 Cups Sifted Flour

2 Tsp. Vanilla Extract

1/4 Cup Granulated White Sugar

1 to Several Ungreased Cookie Sheets

1/2 Tsp. Salt 1 Cup Soft Butter or Margarine (not runny or whipped) 2 Cups Minced Pecans

2-4 Cups Powdered Sugar to Coat the Cookies

here’s how 1 Sift together into medium bowl: Flour, Sugar and Salt. 2 Add: Soft Butter or Margarine, and Vanilla Extract. 3

Work with spoon or hands until well blended.

4 Add: Pecans mix well. 5 Shape dough into 1-Inch Balls rolling in buttered hands. 6 Roll in 1 Cup Chopped Pecans. 7 Place on ungreased cookie sheets. 8 Bake in Preheated slow oven 325° for about 25 Minutes or until pale brown. 9 Remove to wire racks. Can be coated in powdered sugar after cooling. To Store: Store cookies in airtight container. Can be frozen. These cookies are goo keepers but do not ship well. Serve with Tea or Coffee & Kahlua. Enjoy!

helpful notes

Cakes & Cookies

227

Angel Food Cake from Lawrence Wesley Martin

prep time 1 Hour 15 Minutes

cook time 45-60 Minutes

things you need 1 Cup Sifted Flour 1-1/4 Cups Sugar 1 Cup Egg Whites (8-10 eggs) 1 Tsp. Cream of Tartar 1/2 Tsp. Salt 3/4 Tsp. Vanilla Extract 1/4 Tsp. Almond Extract

serves 1 (9 Inch) Cake

here’s how 1 Sift Flour and 1/4 Cup Sugar together, 4 Times. Beat Egg White, Cream of Tartar, and Salt until frothy throughout. 2 Add remaining Sugar in small amounts and beat after each addition, preferably with rotary beater. Egg Whites should have a fine even texture and be stiff enough to hold peak but not dry. 3 Add Flavorings. 4 Sift 1/4 of the Flour at a time, over mixture and fold lightly. 5 Pour into Large Ungreased Bundt Pan; Cut through Batter with spatula to remove large air bubbles. 6 Bake in Moderate oven 350° F 45-60 Minutes. Until Done. 7 Invert Pan and let cake sit on cooling rack until cool.

helpful notes

Cakes & Cookies

229

Carrot Cake from Lawrence Wesley Martin

prep time 1 Hour

cook time 35-40 Minutes

serves 4-6

things you need 1 Cup Butter (2 Sticks)

2-1/2 Cups All Purpose Flour (Sifted)

2 Cups Sugar

3 Tsp. Baking Powder

1 Tsp Mace or Nutmeg

1/2 Tsp. Salt

1/2-1 Tsp. Grated Orange Peel (optional)

1Tsp. Cinnamon

4 Each Eggs

1/3 Cup Warm Water

1-1/2 Cups Finely Grated Carrot 2/3 Cup Toasted Walnuts (Finely Chopped)

here’s how 1 Cream Butter & Sugar until light & Fluffy.

2 Beat in Cinnamon and Mace or Nutmeg, and grated Orange Rind (Optional). 3 Add Eggs, one at a time, beating well after each. Then gradually stir in the Carrots & Nuts. 4 Sift Together the Flour, Baking Powder & Salt. Add Them with the Warm Water to the creamed mixture. DO NOT BEAT; fold in the Flour just until well moistened. 5 Pour the Batter into a buttered 11X15 Inch or 2 Each 9X9 Inch pans and Bake in preheated oven at 350° for 35-40 Minutes or until cake springs back at light touch. Or poke with wooden toothpick and make sure it comes out dry. 6 A few minutes after removing from the oven loosen the side and turn onto a cooling rack to cool.

helpful notes

Cakes & Cookies

233

Daddy’s Waffles from Lawrence Wesley Martin

prep time 30-35 Minutes

cook time 5-8 Minutes per Batch

serves 6-8

things you need 2 Cups Flour

1/4 Cup Shortening-any kind (melted)

1/2 Tsp. Salt

1/2 Tsp. Vanilla Extract

1 Tsp. Baking Soda

1/4 Cup Butter

2 Tsp. Baking Powder 1 Tsp. Sugar 2 Each Eggs (Separated) 2 Cups Milk, Cream, Soured Milk or Cream

here’s how 1 Sift Dry Ingredients together, beat egg yolks, sour cream or milk add to dry ingredients. Alternating with shortening cooled to room temperature. 2 Stir until batter is smooth with no lumps. 3 Beat Egg Whites until Stiff. 4 Fold Into Mixture. 5 Cook Waffles in Waffle Iron. Enjoy! 6 These are Fluffy, crisp Waffles with enough body to hold up when topped with creamed chicken or meat. Or fruits and toppings. They Freeze good too!

helpful notes

Cakes & Cookies

235

Pancakes from Lawrence Wesley Martin

prep time 15-20 Minutes

things you need 2 Cups Sifted Flour 2 Tsp. Baking Powder 1/2 Tsp. Salt 2 Tbsp. Sugar 2 Each Eggs 2 Cups Milk 3 Tbsp. Shortening

cook time serves 5 Minutes per 6-8 Batch

here’s how 1 Mix All Dry Ingredients. Add Wet Ingredients. Cook on medium High heated Skillet coated in cooking spray. As light bubbles will appear adjust heat according to browning on the bottom. Once most of the air bubbles have burst and become holes then flip them cooking the reverse and flipping once more to check the doneness, approximately 5 minutes place on cooling rack or stack immediately and serve with Butter and Syrup. 2 Alternately other fillings can be used: Chocolate Chips, Blueberries, Blackberries, or fruits, coconut flakes whatever your feel, make sure to adjust the heat as the sugar will stick to pan. Cooking at lower temperatures assures doneness of the pancakes.

helpful notes

Cakes & Cookies

239

Potato Pancakes from George R. Martin III

prep time 15-20 Minutes

cook time serves 5 Minutes per 6-8 Batch

things you need 4 Each Baking Potatoes such as Russet Peeled and Shredded 1 Each Yellow Onion 4 Tbsp. Sifted Flour 1/2 Tsp. Salt Sprinkle Pepper to Taste 2 Each Eggs Regular or Duck Eggs

2 Cups or 1/4 inch in Pan Vegetable Oil to Fry

OPTIONAL: You can add GREEN Onions Diced or Julienned. Add small diced Ham, Diced Roast Chicken, or Diced Roast Beef. Mushrooms Brushed for Dirt with wet Paper Towel or Pre-Diced. Add sprigs of Diced Parsley, Sprig of Diced Cilantro. Julienned Green, Red & Yellow Bell Peppers. PLEASE BAKE these in 2-5 Tablespoon Sized Pancakes add 2-3 Pieces of Pepperoni to the Tops of each Pancake or dice and add inside. The Last 10 Minutes add Shredded Cheddar Cheese, Monterey Jack, Shredded Mozzarella, or Pepper Jack Cheese.

here’s how 1 Wash, Rinse and Shred the Potatoes into Large Bowl of water allow to sit for 20-25 minutes in bowl of water. Peel and Shred the Yellow Onion on the same Grater setting into bowl of the water with potatoes. (If in Food Processor). If By hand beware of tears. Once shredded Use CLEAN Towel and Colander Squeeze out the excess water in colander. Add other ingredients in large bowl and mix, (Bake at (325º) Degree Oven for 45 Minutes alternately). OR Fry in frying pan 5 Minutes per side with Vegetable Oil and flip only after Lightly Browned on the down side. Flip and Cook until both sides are browned evenly. Remove and place on paper towels and drain, then add to cooling rack. 2

helpful notes

Cakes & Cookies

243

Ricotta-Pancakes from Lawrence Wesley Martin

prep time 15-20 Minutes

cook time serves 5 Minutes per 6-8 Batch

things you need 1/2 Cup Flour (Sift for Thinner Cakes) 1 Tsp. Baking Powder 1 Pinch Salt 1/2 Lb. Precious™© Ricotta 3 Each Eggs (or Duck Eggs for Richness). 2/3 Cup Milk

here’s how 1 Separate eggs and Whip Egg Whites. Mix all Ingredients. Fold in Egg Whites Last. Bake on Hot Griddle until Bubbles pop and after lifting edges it looks Golden Brown.

helpful notes

Cakes & Cookies

245

Applesauce Coffee Cake from Katharina Martin

prep time 1 Hour

cook time serves 35-40 Minutes 8

things you need 2-1/2 Cups Krusteaz © TM Pancake Mix

1 Medium Tart cooking Apple (Shredded)

1/2 Cup Granulated Sugar

1/3 Cup Brown Sugar

1/2 Tsp. Allspice

1 Tsp. Cinnamon

1/4 Tsp. Salt

1/4 Cup Firm Butter or Margarine

1 Each Egg 1/2 Cup Milk 1/2 Cup Applesauce

here’s how 1 Preheat oven to 350° F. Grease and flour one 9 Inch round baking pan. Combine 2 Cups Pancake Mix with granulated sugar, allspice & salt. Set Aside. 2 Beat egg with milk, add applesauce. Stir liquid mixture into dry ingredients until thoroughly moistened. Pour batter into prepared pan. Cover with shredded apple. Combine 1/2 Cup pancake mix with Brown Sugar, Cinnamon . 3 Cut Firm Butter into mixture to resemble coarse crumbs. Evenly distribute over Apple shreds. 4 Bake 35-40 Minutes or until wooden toothpick inserted in center comes out clean.

helpful notes

Cakes & Cookies

249

Economical Apple Cake! from Katharina Martin

prep time 1 Hour

cook time serves 35-50 Minutes 8

things you need 1/3 Cup Fat or Shortening

1 Tsp Powdered Cinnamon

1 Cup Granulated Sugar

1/2 Tsp. Nutmeg

1 Cup Strained Apple-Sauce (Unsweetened?)

1/2 Tsp. Salt

1 Tsp. Vanilla 1 2/3 Cups Flour

1/2 Tsp. Baking Soda 1 Tsp. Baking Powder

1 Cup Raisins

here’s how 1 Cream the fat and the sugar until soft. Mix and sift all dry ingredients together, add raisins and stir in butter until well mixed. Pour into loaf pan lined with wax paper or clean brown parchment baking paper. Bake in moderate (325°F) oven for 50 minutes. or until poked Toothpick comes out dry.

helpful notes

Cakes & Cookies

251

Apple Cake from Lawrence Wesley Martin

prep time 1 Hour 15 Minutes

cook time 55 Minutes

serves 4-6

things you need 4 Cups Apples Grated

2 Tsp. Cinnamon

2 Cups Granulated Sugar

1/2 Cup Walnuts

1 Tsp. Salt

4-oz Vanilla Extract

2 Cups Flour 2 Each Eggs 2 Tsp. Baking Soda 1/2 Cup Oil

here’s how 1 Pour Sugar over Appels set aside so Apples absorb sugar. Sift Flour, Baking Soda, Cinnamon & Salt. 2 Mix all ingredients together until well blended. 3 Bake in greased 9X12 Inch Baking Pan at 350° F for 55 Minutes until golden brown. Serve alone or with Dollop of Favorite Ice Cream, Vanilla Suggested.

helpful notes

Cakes & Cookies

253

Silver White Cake from Lawrence Wesley Martin

prep time 1 Hour

cook time serves 30-35 Minutes 6-8

things you need 2-1/4 Cups Gold Medal © TM Self-Rising Flour 1-2/3 Cups Sugar 1-1/4 Cups Milk 2/3 Cups Shortening 1 Tsp. Vanilla Extract 5 Parts Egg Whites

Lemon Icing 3/4 Cup Sugar 3 Tbsp. Cornstarch

3/4 Cup Water 1 Tsp. Grated Lemon Peel (If Desired) 1/3 Cup Lemon Juice 4 Drops Yellow Food Coloring.

here’s how 1 Grease and Flour two round or Bundt Pans if Preferred. 8 or 9-1/2 Inch or Rectangular Pan. 13X9x2Inches. 2 Beat Flour, Sugar, Milk, Shortening & Vanilla in Large mixing bowl with mixer on low 2 minutes. 3 Pour Mixture into Pans. Bake at 350° F until Toothpick in center comes out clean or until cake springs back when touched lightly in center. Approximately 30-35 Minutes (round or Bundt), 40-45 Minutes Rectangular. Remove from pans and cool. 4 Lemon Icing: Mix Sugar, Cornstarch and salt in saucepan. Stir in water gradually until mixture thickens and boils. Boil & stir 1 minute. Remove from heat & Add Lemon peel (if desired) and margarine. Stir in Lemon Juice and food color. Cool if too Soft refrigerate slightly until set, then Ice the Cakes.

helpful notes

Cakes & Cookies

257

Gingerbread Cut-Outs from Lawrence Wesley Martin

prep time 1 Hour

cook time 15 Minutes

things you need 1/2 Cup Molasses 1/2 Cup Sugar 1/2 Cup Soft Butter or Margarine 2 3/4 Cups Shifted Flour 1/2 Tsp. Salt 2 Tsps. Grated Ginger peeled. 1/2 Cup Buttermilk

serves 6-8

here’s how 1 Makes molasses, sugar & Butter (or margarine) well; add sifted dry ingredients alternately with buttermilk and mix until smooth. Chill for several hours. Roll out on floured board to about 1/4inch thickness. Cut with floured cutters that are festive. Place cutouts on ungreased cookie sheets bake in preheated oven (375°) for about 15 minutes. Cool and decorate as desired with frostings caramel frosting would be preferred here regular frosting or ice frosting. In Desserts Section.

helpful notes

Cakes & Cookies

263

Zucchini Drop-Cookies from Lawrence Wesley Martin

prep time 1 Hour

cook time serves 12-15 Minutes 6-8 per Batch

things you need 1 Cup Grated Zucchini

1 Tsp. Baking soda

1 Cup Sugar

1 Tsp. Cinnamon

1/2 Cup Soft Margarine or oil less than 1 Tbsp.

1/2 Tsp. Ground Cloves

One Each Egg Beaten

1 Cup Chopped Nuts (Walnuts or Your Choice)

1/2 Tsp. Salt

2 Cups Flour

1 Cup Raisins - or Cranberries

here’s how 1 Thoroughly combined zucchini, sugar and margarine. Add egg. Combine flour mixture nuts and raisins. Drop by teaspoon on

helpful notes

Cakes & Cookies

267

Raisin Oatmeal Cookies from Lawrence Wesley Martin

prep time 1 Hour

cook time serves 8 - 10 Minutes 6-8 per Batch

things you need 1/2 Cup Shortening

1 Tsp. Baking Soda

1 1/4 Cups Sugar

1 Tsp. Cinnamon

1/2 Cup Molasses

Stir In: 2 Cups Rolled Oats

2 Each Eggs Sift together and add: 1-3/4 Cups Flour

1 Tsp. Salt

1-1/2 Cups Raisins - or Cranberries

here’s how 1 Thoroughly combined zucchini, sugar and margarine. Add egg. Combine flour mixture nuts and raisins. Drop by teaspoon on Bake at (375°F) for 8 this 10 minutes.

helpful notes

Cakes & Cookies

271

Chocolate-Chip Cookies from George R. Martin III

prep time 20 Minutes

cook time serves 8 - 10 Minutes 18-20 Cookies with (2X) per Batch Doubled Recipe

things you need 1 Cup Unsalted Butter, Room Temperature 3/4 Cups Granulated Sugar or Alternative 1/4 Cup Packed Brown Sugar 1 Tsp. Salt 2 Each Large Eggs or Duck Eggs for Richer Eggs 1 Tsp. Baking Soda Sift together Dry Ingredients

1 1/4 Tsp. Vanilla Extract or 2-3 Seeded scraped Vanilla Beans Stir In Wet Ingredients Then ADD Spoonful's onto NONStick Cookie Sheets 1” Round ULITIMATE Cookies 2X RECIPE THEN ADD 1 of Each 1/2 Cup Cocoa Powder 1-1/2 Cups Raisins - or Cranberries 1 Cup Chopped Nuts 1 Cup M&M’s ™ ® © or with Peanuts 1 Cup Peanut Butter, or White Chocolate or Butterscotch Morsels

here’s how 1 Sift Dry Ingredients Cut in Butter, Slowly Add Eggs stirring thoroughly. Mix in Morsels (ULITIMATE RECIPE may need to Double the Recipe so all Ingredients Mix & Cook off Nicely. 2 Drop by rounded 1/2’’ to 1” teaspoon on Baking-Sheet with Parchment Paper or “Baking Paper”, or lightly coat Non-Stick Cookie Sheet with Non-Stick cooking spray. Bake at (375 °F) for 8 to 10 minutes or until Golden Brown. Let Cool and Carefully Remove and place on Cooling Rack.

helpful notes

Cakes & Cookies

275

Blessed Brownies from George R. Martin III

prep time 20 Minutes

cook time serves 35-40 Minutes 2-6 per Cake

things you need

1-1/2 Package Ghirardelli ™ ® © Milk Chocolate Bakers Chocolate 6 Oz. Broken into pieces 1-1/2 Sticks Unsalted Butter or Margarine 1/4 Tsp. Salt 1 Cup Packed Brown Sugar 3 Pieces Each Eggs - Duck Eggs for Richer Brownies 1 Tsp. McCormick Pure Vanilla Extract or Fresh Beans Scrapped 1-1/2 Cups Flour Pick 1-3 Fillings or a Dash of ALL! 1/4 Cup Planters™®© Slivered Chopped Almonds -OR1/4 Cup Chopped Walnuts 1/4 Cup Chopped Pecans

1/4 Cup Chopped Cashews 1/4 Cup Honey Roasted 1/4 Cup Ocean Spray ™ ® ©: Craisins, Blueberries, Cherries. -OR1/4 Cup Ghirardelli ™ ® ©: Espresso Roasted Coffee, Cool 1/4 Cup Plain M&M’s ™ ® © -OR- with Peanuts, Almonds, Peanut Butter, Mint, Coffee Nut, Crispy, Dark Chocolate 1/4 Cup Ghirardelli ™ ® ©: Bittersweet Dark Chocolate Chips 100%, 80%, 60% -OR- Semi Sweet Chips, Milk Chocolate Chips, Peanut Butter Chips, White Chocolate Chips, Butterscotch Chips, Caramel Chips, Peppermint Chunks OR ALL OF THE ABOVE?! Small Dash of each and GO WILD!!!

here’s how 1 Sift Dry Ingredients, Slowly Add Eggs stirring thoroughly. Melt Butter and Bakers Chocolate in Microwave High 30 Seconds to 2 Minutes (Depends on Microwave), let cool to room temperature. Add to Flour Eggs Batter slowly stirring into Batter (Cool to 2 not COOK Eggs) make sure chocolate mixture is cooled. Slowly Mix in Morsels and Nuts & Cranberries. (RECIPE may need to Double the Recipe so all Ingredients Mix & Cook off Nicely). Bake 35 to 40 Minutes (in Foiled Baking Pan to avoid Sticking), Until Toothpick poked in center of Cake comes out with fudgy crumbs not wet from Batter. (Could be wet from Chocolate Chips so look carefully). After finished allow to cool completely before serving. Cut into Common Squares then Cut Squares on Bias like Triangles Sprinkle with Confectioners Sugar. Serve with Dollop of Homemade Ice-Cream, Fresh Berries, and top with Whipped Cream. Bon Appetite.

helpful notes Cakes & Cookies

279

Funnel Cake from Lawrence Wesley Martin

prep time 1 Hour

cook time 1 Minute per Side or Golden Brown

serves 6 Cakes

things you need 1 Each Egg Beaten 1 Cup Flour 1/4 Tsp. Salt 3/4 Cup Milk 1 Tsp. Baking Powder

1/8 Tsp. Cinnamon 1 Gallon Cooking OIL

Funnel for POURING Batter with Small Spout if Possible.

here’s how 1 Pour oil in heavy skillet at least 1 inch deep – heat to (360°F) for medium heat. In a small bowl combine egg and milk mix flour 2 Holding finger under the funnel opening, pour 1/4 cup batter into funnel starting center skillet allow better to run through funnel until oil circles around form spiral shape. Fry about one minute on each side or until golden brown. 3 Drain on paper towels. If desired sprinkle with powdered sugar or servlet syrup makes about six funnel cakes.

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Cakes & Cookies

283

284

284

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Desserts

285

Hot Water Pie Crust from Lawrence Wesley Martin & Katharina Martin

prep time 1 Hour

cook time 40 Minutes

things you need 3 Cups Sifted Flour 1/2 Cup Boiling Water 1 Tsp. Salt 1 Cup Hard Butter or Any Solid Shortening

serves 6-8 Slices

here’s how 1 Mix and sift flour and salt. Add in shortening and when mixture is well blended, stir in the boiling water. Mix with a spoon at first, then with hands. Turnout on floured board and roll to desired thickness. Bake in a hot oven (425°F) makes enough for 2 two crust pies.

helpful notes

Desserts

287

Strawberry, Cherry, Apricot Blackberry, or Blueberry Pie from Cheryl D. Martin

prep time 1 Hour

cook time 25 Minutes

serves 6-8 Slices

things you need Fillings

Pie Shell

1 Quart Any Berries or Fruits that are for Pies

Double Recipe for 2 Crust for Lacing etc.

1-1/2 Cup Sugar

1 Cup Flour

1/8 Tsp. Salt

1/8 Tsp. Salt

1-1/2 Tbsp. Margarine

1/3 Cup Plus 1 Tbsp. Shortening

1-1/2 Tbsp. Cornstarch (OPTIONAL for FRESH Berries Thickener already in Canned Pie Fillings).

2 Tbsp. Water

here’s how 1 Mix and sift flour and salt. Add in shortening and when mixture is well blended, stir in the boiling water. Mix with a spoon at first, then with hands. Turnout on floured board and roll to desired thickness. Bake in Preheated Oven (425°F) for 15 Minutes reduce to (375°F) Bake additional 20 to 25 Minutes or Until Golden Brown and Filling Bubbly and Gooey. Makes enough for 1 one crust pies.

helpful notes

Desserts

293

Blackberry Cobbler from Michellé J. Martin

prep time 1 Hour

cook time serves 25-30 Minutes 6-8 Slices

things you need 1 Quart Blackberries (Rinsed Thoroughly and Drained).

Pie Shell

1/4 Cup Margarine

1 Cup Flour

3/4 Cup Blackberry Juice

1/8 Tsp. Salt

1/2 Cup Sugar

1/3 Cup Plus 1 Tbsp. Shortening

1 Pie Crust Recipe (Desserts Section)

Double Recipe for 2 Crust for Lacing etc.

2 Tbsp. Water

here’s how 1 Mix: libraries, juice, sugar and cornstarch in saucepan, bring to boil; for about one minute or until thickened. 2 Pour: mixture of blackberries into large pan 9 x 13 x 2 dot with butter or margarine cover with white strips of piecrust. Cook in preheated oven at (350°F) for 25 to 30 minutes or until browned on top and crisp. Serving Suggestion: Serve cobbler with dollop or two of fresh or homemade vanilla bean ice cream. You can change the fruits to whatever suits your fancy as well just make sure that the sugar content is correct with the fruit content.

helpful notes

Desserts

297

Cream Cheese Pie from Michellé J. Martin

prep time 1 Hour

cook time 15 Minutes

things you need 1 Each 9” Graham Cracker Pie Shell Bought or Home Made. 1-1/3 Cups (15 Oz. Can) Sweetened Condensed Milk.

1/4 Cup Lemon Juice 1 Each Package (3 Oz.) Cream Cheese 2 Each Eggs, Separated 1/4 Tsp. Cream of Tartar (If Preferred). 4 Tbsp. Sugar for Fruits.

serves 6-8 Slices

here’s how 1 Put condensed milk and lemon juice into mixing bowl, stir until mixture thickens.

2 Beat cream cheese until smooth. Add one egg yolk at a time, then add fruit and mix well. Full step two into step one. 3 Add cream of tartare egg whites; beat until almost stiff enough to hold a peak. Add sugar gradually beating until whites are stiff and glossy, but not dry. How egg whites lengthy on pre-filling bake slow oven (325°F) until lightly browned on top about 15 minutes. Cool and serve with a dollop of whipped cream. Serving suggestions: any of the following fruit may be used: 1 cup sliced reveries, 1 cup fresh raspberries, 1 cup drained crushed pineapple, 1 1/2 cups number two can read sour pitted cherries, well-drained. 2 medium bananas sliced.

helpful notes

Desserts

301

Ricotta Cheese Pie from Cheryl D. Martin

prep time 1 Hour

cook time 25 Minutes

things you need 1 Lb. Precious ™ © or any Ricotta Cheese 1/2 Tsp. Salt 2 Each Eggs 1 Each Small Can (6 Oz. Evaporated Milk) 3/4 Cup Sugar

1 Each Lemon 3 Tsp. Cornstarch

serves 6-8 Slices

here’s how 1 Separate eggs, beaten whites until Furman fluffy but not stiff. Place in Refrigerator combine precious ricotta, salt, egg yolks, a small amount of milk, and beat until creamy. Add remaining milk and blend in other ingredients, but lemon juice. Lastly combine egg whites and blend. Pour into crumb crust lined pie plate 9 inch glass preferred. Bake in ( 100°F) moderate oven for one hour. Serve Fresh or Chilled with Dollop of Whipped Cream.

helpful notes

Desserts

303

Impossible Pie from Lawrence Wesley Martin & Katharina Martin

prep time 1 Hour

cook time 40 Minutes

serves 6-8 Slices

things you need 2 Cups Milk

4 Each Eggs (Duck Eggs For Richer Pie)

1/2 Cup Flour

1 Cup Shredded Coconut Flakes.

1/4 Cup Butter or 1/2 Stick 1-1/2 Tsp. Vanilla 1/4 Tsp. Salt 1/4 Tsp. Baking Powder 3/4 Cup Sugar

here’s how 1 Combine Milk, Sugar, Flour, Eggs, Butter, Salt & Vanilla & Coconut in Bowl. Use Electric Blender cover and Blend on Low Speed for 3 Minutes. 2 Pour into Greased 9 Inch Pie Pan. Let Stand about 5 Minutes then sprinkle a little Coconut on top. 3 Bake at 350° F for 40 Minutes or until Golden Brown and Done. The reason for the name is that the Crust forms itself Magically like a custard crust. Simply can’t get enough! Double Batch and Make two Please! Serving Suggestion: Can be served Warm or Cool

helpful notes

Desserts

307

Vanilla Glaze from Lawrence Wesley Martin & Katharina Martin

prep time 1/2 Hour

cook time 15 Minutes

serves Should Frost 1-2 Layered Cake

things you need 4 Tsp. Milk 1/4 Tsp. Vanilla 1 1/3 Cups Sifted 10X Confectioner’s Sugar. OR 2 Cups 10X Sifted Confectioner’s Sugar 1/3 Cup Margarine 3 Tbsp. Milk

1 Tsp. Vanilla

here’s how 1 Stir 4 teaspoons milk and 1/4 teaspoon vanilla gradually into 1 1/3 cups sifted confectioners' sugar in bowl until glaze is smooth and of good spreading consistency. 2 Make sure Cakes or Cookies are COOL Before Glazing.

helpful notes

Desserts

309

Frostings from Lawrence Wesley Martin & Katharina Martin

prep time 1/2 Hour

cook time 15 Minutes

serves Should Frost 1-2 Layered Cake

things you need Caramel Frosting 2 Cups Dark Brown Sugar 1/2 Cup or 1/4 lb. Butter

1/2 Cup Cream 1 Cup White Sugar 1 Cup Hot Water

Cooked Frosting 1 Cup Sugar—1 Egg White—1/2 Cup Water—1 TSP. Vanilla

Uncooked Frosting 3 Egg Whites—1 1/2 to 1 3/4 Cup POWDERED Sugar—1 Tsp. Cream of Tartar—1 Tsp. Flavoring of Choice—Drops of Food Coloring. Add Cream of Tartar to Beaten Egg Whites, Add 1/2 Cup Sugar, Beat about Ten Minutes or Until Thickened. Add Balance of Sugar Gradually. Beat until Thick enough to Spread.

here’s how 1 Boil sugar and water into ropes form when you hold up the spoon from the pot. Add cream and butter and cook 4-5 2 Make sure Cakes or Cookies are COOL Before Glazing.

helpful notes

Desserts

311

White Mountain Frosting from Cheryl D. Martin

prep time 1/2 Hour

cook time 15 Minutes

things you need 1/2 Cup Sugar 1/4 Cup Light Corn Syrup 2 Tbsp. Water 2 Each Egg Whites 1/4 Tsp. to 1 Tsp. Vanilla Bean Paste (or 1 Tsp. Extract).

serves Should Frost 1-2 Layered Cake

here’s how 1 Mix sugar, corn syrup and water and sauce pan. Cover heat to rolling boil over medium heat remove cover and boil rapidly to (242°F)on a candy thermometer. Stir until small amount of mixture when dropped in very cold water forms ball when dropped in from stirring wooden spoon or temperature safe spoon. As mixture boils, beat egg whites until stiff peaks form, pour hot syrup slowly in egg white beating constantly on medium speed add vanilla beat on high speed until stiff peaks form. 2 Make sure Cakes or Cookies are COOL Before Glazing.

helpful notes

Desserts

313

Pecan Pie from Lawrence Wesley Martin & Katharina Martin

prep time 1 Hour 15 Minutes

cook time 45-50 Minutes

things you need 1 Cup White Corn Syrup 1 Cup Dark Brown Sugar 1/3 Cup Melted Butter 1 Cup Pecans, Shelled, Heaping 3 Each Whole Eggs (Can use Duck Eggs for Richer Pies)

1-2 Dashes Vanilla (Can use Real Vanilla) 1 Pinch Salt

serves 6-8 Slices

here’s how 1 Mix All Ingredients well, Pour into an unbaked 9” Pastry Pie Shell and Bake at 350° F Oven for 45-50 Minutes. Cool & Top with Whipped Cream. Or Vanilla Ice Cream (Or Ice Cream of your Choosing). Double Ingredients and make Two! Enjoy! Serving Suggestion: Can be served Warm or Cool

helpful notes

Desserts

317

Sweet Potato Pie from Lawrence Wesley Martin & Katharina Martin

prep time 1 Hour

cook time 30-40 Minutes

serves 6-8 Slices

things you need 2 Cups. Sweet Potatoes

1/2 Tsp. Salt

1/2 Cup Orange Juice (Or 3 Tbsp. Lemon Juice)

1 Cup Sugar

4 Each Eggs Beaten 1 Tsp. Cinnamon 1 Tsp. Grated Orange Rind (Or Lemon Rind) 1/2 Cup Butter or Margarine

1 Cup Milk 1/2 Tsp. Nutmeg

here’s how 1 Mix well and Bake at 350° in Pastry lined pans (NO need for Top Crust), until Golden Brown on top. Serving Suggestion: Can be served Warm or Cool, with a Dollop of Whipped Cream or Ice Cream of your Choice (Suggested: Vanilla).

helpful notes

Desserts

321

Cream Puffs from Lawrence Wesley Martin & Katharina Martin

prep time 45 Minutes

cook time 30 Minutes

things you need 1-1/4 Cups Milk 2 Tbsp. Flour 4 Each Egg Yolks (Or Use Duck Eggs) 1 Tsp. Vanilla Extract 1/2 Cup Whipped Cream 1/2 Cup Powdered Sugar 1 Each Sprig of Mint for Garnish

serves 2 Dozen Pieces or More

here’s how 1 Bring Water to a Boil and add Butter quickly and Stir In Flour. Cook for a few minutes until the mixture forms a ball on spoon. Remove from Heat and beat in Eggs one at a Time, until Mixture is smooth. Roll the Dough into balls and place on Ungreased cookie Sheet and Bake at 400° for about 30 Minutes. Checking until they are Golden Brown. Remove from Heat and place them on Cooling Racks.

helpful notes

Desserts

325

Crepes from Lawrence Wesley Martin & Katharina Martin

prep time 25 Minutes

cook time 2-5 Minutes

serves 8 Crepes

things you need 1 Cup Flour 1/2 Tsp. Salt 1 Each Egg (Or Use Duck Egg) 1-1/2 Cups Milk 2 Tbsp. Oil 1 Each Dashes of Powdered Sugar 1 Each Sprig of Mint for Garnish

Fillings: Various Fruits Fillings or the White Sauce Next Page

here’s how 1 Sift Dry Ingredients together, Beat the Egg with a whisk. Add Milk and Oil. 2 Add the Dry Ingredients and Mix Slightly Cook and serve at Once with: White Sauce, Meats or Cheese, Vegetables, Tuna or other Fish or Hard Boiled Eggs. Or Lemon and Powdered Sugar, Jam or Jelly, Chocolate Hazelnut Sauce, or Whipped Cream. 3

White Sauce: 4 Tbsp. Butter or Margarine, 4 Tbsp. Flour, 2 Cups, Milk, 1/4 to 1/2 Tsp. Salt.

4 Melt Butter in Heavy Saucepan over Low Heat. Add Flour, stir well and cook 3-5 Minutes. Slowly Add the Milk and bring to a Boil. Add Salt & Seasonings, Stirring all the time. Add the Meat Etc. and cook Another Minute.

helpful notes

Desserts

327

Bon Bon's from Lawrence Wesley Martin

prep time 30-35 Minutes

cook time 5-10 Minutes

serves 200 Pieces

things you need 1 Cube Margarine 1 Large Can Eagle Brand Milk © TM 1 Large Pkg. Angel © TM Flake Coconut 2 Lbs. Powdered Sugar 1 Qt. Chopped Nuts Walnuts (Can be substituted for: Roasted Almonds, Honey Roasted Cashews, or even Macadamia Nuts)

1 Each Medium Jar Maraschino Cherries Chopped

1 Each Pkg. 12 Oz. Milk Chocolate Morsels. (Can be substituted for Dark Chocolate Morsels or White Chocolate) 1/3 Block Paraffin Wax

here’s how 1 Mix First 6 ingredients and chill thoroughly. Form Small Balls and Freeze. 2 Melt chocolate Morsels and Paraffin in a Double Boiler. 3 Dip the Balls in the Chocolate mixture and place on cookies sheets with wax paper and let cool. Recipe can be Halved.

helpful notes

Desserts 329

Triple Decker PB&J from Lawrence Wesley Martin Junior

prep time 5-10 Minutes

cook time Toasted Bread Slices

serves 1 (Why share?)

things you need 3 Each Slices of your Favorite Cut Bread to Toast.

1 Each Dash of Powdered Sugar if eaten with Fork and Knife

1 Each 1 Each Sprig of Mint for Garnish Banana (Or Variations: Pineapple Slices, Mango Slices, Papaya Slices, Berries, Shredded Coconut, Chocolate Morsels Anything Goes! 1 Each Jar or Bottle of your Favorite Jelly Go Wild! (Or Variations, Chocolate Hazelnut Spread, Apple Butter or even Syrup or Honey)

1 Each Jar of Peanut Butter (Or Cashew Butter Almond Butter, Macadamia Butter)

here’s how 1 Prepare the Three Slices of Bread by Toasting, Then cover Two Slices with Peanut Butter (Or Other Type). 2 Place both slices on a Large Plate. Prepare the Slices with Bananas or (Or Other Fruit). Take the Third Slice and Spread Jelly (Or Other Variation). Place on One of The Buttered Slices Then Spread Jelly (Or Variation) On the Slice that is Facing Up, of the Two Slices. Finally Place the Third Slice on the First Two. Enjoy! If eating like a piece of Cake with Fork and Knife, Sprinkle Generously with Powered Sugar and Place Sprig of Mint for Garnish. Suggestion: Drink a Large Glass of Ice Cold Milk, (Or Chocolate Milk, Strawberry Milk or Banana Milk). Enjoy!

helpful notes

Desserts

331

Ye Old Rice Pudding from Lawrence Wesley Martin

prep time 2 Hours 45 Minutes

cook time 20 min, plus an extra 5 min to cool

things you need 1/2 Cup Uncooked Rice 1/2 Cup Sugar 1/2 Tsp. Salt 1/2 Tsp. Ground Nutmeg 2 Qts. Milk 3/4 Cup Raisins or Dried Cranberries0 1-2 Each (Optional) Shot of Brandy

serves 6-8

here’s how 1 Mix Rice, Sugar, Salt, & Nutmeg in a shallow 2-1/2 Quart baking dish. Add 1 Quart of the Milk, to prevent spilling Add the second Quart of the Milk when the Baking Dish is in the Oven. 2 Bake in Preheated Moderate Oven 325° F for 2-1/2 Hours stirring twice during the first Hour Stirring the browning Crust into the Pudding several times during the remaining of Baking Process. 3 Add: The Raisins Or Dried Cranberries 30 minutes before pudding is done. Then allow crust to form again. Serving Suggestions: Serve with Cream or dollop of Vanilla Ice Cream if Desired. Note: Brown Rice can be Used as well.

helpful notes

Desserts

337

Baked Custard from Lawrence Wesley Martin

prep time 1 Hour 10 Minutes

cook time 1 Hour

things you need 1 Cup Undiluted Evaporated Milk 1 Cup Water 4 Each Egg Yolks 1/3 Cup Sugar 1/4 Tsp. Salt 1/2 Tsp. Vanilla Extract

serves 2-4

here’s how 1 Combine Milk & Water and heat to scalding. Beat Egg Yolks slightly; Add: Sugar, Salt, & Vanilla Extract. Gradually Add: Milk, Stirring Constantly. Divide into 4 Custard Cups, and set in a low pan with water in the bottom of the baking pan. 2 Bake in Preheated slow Oven 325° F for 50 Minutes or until tip of inserted knife comes out clean. Serve Warm or Cold with Nutmeg Sprinkle Sprig of Mint and Powdered Sugar.

helpful notes

Desserts

339

Peanut Brittle from Lawrence Wesley Martin

prep time 1 Hour

cook time 5-10 Minutes

serves 6-8

things you need 1 Cup Sugar 1/2 Cup White Corn Syrup 1 Tbsp. Hot Water 1-1/2 Cups Raw Peanuts (Or Substitute for Almonds, Cashews or Macadamia Nuts) 1 Tsp. Baking Soda 1/2 Tsp. Vanilla Extract (Optional)

1 Each Dash of Nutmeg (Optional)

here’s how 1 Grease a very Large sheet of Aluminum Foil and set aside.

2 Place all Ingredients EXCEPT baking soda in a 2 Quart Saucepan. Cook on Medium Heat Stirring Constantly, until Peanuts turn a Golden Brown to Very Brown. 3 Remove from Heat and stir in the Baking Soda IMMEDIATELY the mixture will boil up. 4 Pour mixture on greased foil, but do NOT Spread it around. It will spread naturally. For Cleanup soak pan and utensils in Hot Water a few minutes. 5 Cool the Brittle and then Crack into Pieces and Store in tightly covered or Vacuum Sealed Containers. Makes About 2 Gift Containers full.

helpful notes

Desserts

341

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Breads

343

Wheat Bread from Lawrence Wesley Martin

prep time 1-2 Hours

cook time 1 Hour

serves 6-8

things you need 2 Cups Water 1 Pkg. Yeast 2 Tsp. Sugar 1-1/4 Tsp. Salt 4 Cups White Flour 1/2 Cup Hot Water 1/2 Cup Brown Sugar

3 Tbsp. Shortening

here’s how 1 Beat until smooth the 2 Cups Water Pkg. Yeast, Salt and White Flour. 2 Combine the Hot Water Brown Sugar and Shortening stir until cool. 3 Add to yeast Flour mixture plus 4 Cups wheat flour mix all until smooth. Let rise in Large Bowl with CLEAN Dish towel on top of refrigerator will double in size. Punch down and put into light cooking spray coated Loaf pans and let rise prior to baking once more. 4 Bake at 350° F approximately 1 hour or until lightly browned, and done.

helpful notes

Breads

347

Corn Fritters from Lawrence Wesley Martin

prep time 20 Minutes

cook time 7-10 Minutes per Fritter

serves 6-8

things you need 1 Small Bowl Regular Pancake Batter Stiff 3 Tbsp. Sugar 1 Each Can Cream style Corn .

1/2 Gallon Oil Fry Fritters in.

here’s how 1 Mix all ingredients well Deep Fry or Fry until browned and crisp on the outside in deep fryer. Until Done. 2 Blueberries (increase sugar). Ham fritters or bacon serving suggestion.

helpful notes

Breads

351

Biscuits, Baking Powder or Buttermilk from Lawrence Wesley Martin

prep time 1 Hour

cook time serves 10-12 Minutes 4-6 per Batch

things you need 2 Cups Sifted Flour 3 Tsp. Baking Powder 1/2 Tsp. Salt 2 Tbsp. Cold Shortening 3/4 Cup Milk (Or Buttermilk) 1/2 Tsp. Baking Soda

here’s how 1 Sift Dry Ingredients Together, Cut in Shortening.

2 Add Milk to make a soft Dough. 3 Place on a Floured Board and Knead lightly a few seconds using as Little Flour as Possible. 4 Roll out 1/2” Inch Thick, and Cut with floured Biscuit Cutter. Place on greased Baking Sheet and Bake in Very HOT Oven 450° F about 12 Minutes Check Carefully as they sometimes Flop when Loud noises are made, NO Slamming Doors! Especially Oven Door! Done when Golden Brown.

helpful notes

Breads

355

Honey Cinnamon Biscuits from Lawrence Wesley Martin

prep time 1 Hour

cook time serves 25-30 Minutes 4-6 per Batch

things you need 1/4 Cup Butter 1/2 Cup Honey 1/4 Tsp. Cinnamon Follow the recipe for baking powder Biscuits previous page.

here’s how 1 Milk butter and add 1/4 cup honey.

2 Spread in greased baking pan and sprinkle with cinnamon. 3 Roll dough 1/2 inch thick and spread with the remaining honey. Sprinkle with cinnamon. 4 Roll up like a jelly roll cut into half inch slices place in pan cut side down and bake in moderate oven (375°F) 25 to 30 minutes. Makes 12 to 15 Biscuits.

helpful notes

Breads

357

Zucchini Bread from Gregory E. Martin

prep time 1 Hour 15 Minutes

cook time 1 Hour

serves 4-6

things you need 3 Each Eggs (Duck Eggs for Richer Flavor)

1 Tsp.

2-1/4 Cups Sugar

1 Cup Chopped Nuts

3 Tsp. Vanilla

1 Tsp. Salt

1 Cup Oil

Baking Soda

3 Tsp. Cinnamon

2 Cups Shredded Zucchini on large side of Icing: grater 8 Oz. Cream Cheese 1 Cup Margarine 3 Cups 1 Lb. Box Powdered Sugar All Purpose Flour 1/4 Tsp. Baking Powder

here’s how 1

Beat Eggs until Fluffy and Light, Add: Sugar, Vanilla & Oil. Blend well. Stir in Grated Zucchini. Sift Together Flour, Baking Soda and Dry Ingredients fold into creamed Mixture. Fold in Chopped nuts. Turn into 2 Greased and Floured 9”X5” Loaf Pans.

2

Bake in Preheated Oven at 350° F for 1 Hour or until when poked with a Wooden Toothpick it comes out batter free and dry.

3

Icing– Mix well 8 Oz. Cream Softened Cheese, 1 Cup Margarine 1 Lb. Box Powdered Sugar Mix well and Ice cooled Room Temperature Zucchini Bread loaves.

helpful notes

Breads

361

362

362

363

Beverages

363

Orange Julius from Michellé J. Martin

prep time 15 Minutes

things you need 1/2 Cup Orange Juice 1/2 Cup Cold Water 1/2 Cup Milk 1 Tsp. Vanilla Extract 1/4 Cup Powdered Sugar 5-6 Each Ice Cubes

cook time 5 minutes

serves Approximately 1/4 Gallons

here’s how 1 Put all Ingredients in Blender & Blend Until Frothy. Place in Glasses and Drink Chilled.

helpful notes

Beverages

365

Martin’s Egg Nog from Lawrence Wesley Martin

prep time 25 Minutes

things you need 32 Each Eggs 2-1/2 Cups Sugar 1 Gallon Milk 3 Cans Evaporated Milk 2 Tbsp. Vanilla Extract Sprinkle of Nutmeg

cook time 10 minutes

serves Approximately 1-1/2– 2 Gallons

here’s how 1 Beat Eggs, Sugar and 2 Cans Evaporated Milk.

2 Add Vanilla, Heat in Double Boiler until mixture coats a spoon. 3 Pour mixture into Gallon of Milk. 4 Add: Remaining Ingredients and Spike with Rum to Taste or Mix with 1/2 Rum 1/2 Bourbon.

helpful notes

Beverages

367

Banana Frost from Lawrence Wesley Martin & Katharina Martin

prep time 5-10 Minutes

serves Approximately 1-4 Servings if Double Batch

things you need 2 Each Bananas (Or Other Fruits, Mangos, Pineapple, Berries) 1/4 Cup Sugar

1 Tsp. Vanilla Extract 8-10 Each Ice Cubes 2 Scoops Ice Cream (again Vanilla for a Blank Canvas, but try assorted flavors) Sprinkle of Ground Nutmeg

1 Each Sprig of Mint for Garnish 1 Each Maraschino Cherry with Stem for Garnish

here’s how 1 Place Sugar, Milk, Vanilla in Blender & Blend until Sugar is Dissolved. 2 Add: The Rest of Ingredients and Whip until Ice is Crushed and makes no more NOISE in Blender-Pour-Enjoy! Double or Triple Batch if Friends Over!

helpful notes

Beverages

369

Kahlua from Lawrence Wesley Martin

prep time 10 to 15 Minutes

cook time 5 Minutes

things you need 4 Cups Water 4 Cups Sugar 1-1/2 Cups Instant Coffee 1/4 Cup Vanilla (Mexican if possible or Extract)

serves Approximately 4-6

here’s how 1 Bring ingredients to a Quick Boil, Remove from Heat; Let Cool Add: 1/5th of Rum (Dark). Serve Chilled.

helpful notes

Beverages

371

Irish Cream from Lawrence Wesley Martin

prep time 10 to 15 Minutes

things you need 11-(22 *Double*) Oz. Whip Cream (Or 1 Cup Heavy Cream-(2 *Double*) 1-(2 *Double*) Each Can Condensed Milk 8-(16 *Double*) Oz. Irish Whiskey 3-(6 *Double*) Each Eggs 2-(4 *Double*) Tsp. Chocolate Syrup

1-(2 *Double*) Tsp. Instant Coffee Granules

serves Approximately 6-8 If Batch *Doubled*

here’s how 1 Mix All Ingredients in a Blender for a Minute Not to create a Froth but a slurry. Well Blended. Suggestion: Store 4 Days in Refrigerator. *Dad Said Double batch, and as far as waiting 4 Days??? He couldn’t hold out that long! Serve with Ice, a sprig of Mint; with Coffee, Coffee Cake; or Donuts! Enjoy!

helpful notes

Beverages

373

Dandelion Wine from Lawrence Wesley Martin

prep time 45 Minutes

Cooking Time serves Approximately Varies. 6-8

things you need 1 Gallon H2O Water 3 Quarts Dandelion Flowers (Spring Time) 2 Each Lemons 2 Each Oranges 10 Each Whole Cloves 3 Lbs. Sugar 1 Satchel Dry Yeast

1 Tsp. Yeast Nutrient (If Available)

here’s how 1 Sterilize all utensils boiling in H2O. 2 Use only flowers discarding as much of green parts as possible. Cover flowers with records boiling H2O, cover let seep for three days. 3 Add rind from lemons and oranges no white pith and close. Boil 30 minutes covered. Strain liquids into a crockpot or glass container and add the juice from the lemons and oranges. Dissolve as much sugar as possible and 1 quart of H2O by boiling and stirring constantly stirring so it doesn’t burn. 4 Add one half of this sugared H2O to the crockpot. Cover instore remaining sugared H2O at room temperature. 5 When cool, add yeast and yeast nutrient, cover and ferment for three days in a warm place. 6 Stir in one half remaining sugared water and let ferment for one more day. Decant into bottles and fill within 2 inches of the top neck of bottles, using remaining sugared H2O or plane H2O place in an airlock or cotton plug covered in piece of loosely tied plastic over the neck of the bottles. 7 Let this ferment in the dark for three weeks until all fermentation is stopped and Cap with Cork or Screw On Cap. Age 6 Months before Drinking.

helpful notes Beverages

375

376

376

377

Dressings & Sauces

377

Superb Spaghetti Sauce from Lawrence Wesley Martin

prep time 25 Minutes

cook time serves 15 Minutes to 8-10 1 Hour

things you need 2 Qts. Tomatoes (Canned Fire Roasted Suggested) 2 Each Cans Tomato Sauce (8 Oz.) 3 Tbsp. Worcestershire Sauce 3 Tbsp. Soy Sauce 1/2 Tsp. Pepper 1 Each Stick Margarine or Butter 6 Each Garlic Cloves (Chopped Finely) 2 Tbsp. Italian Seasoning

2 Each Large Onions (Finely Diced) 2 Each Medium Green Bell Peppers (Seeded and Diced) 1 Tsp. Celery Seed or 2 Stalks Celery (Deveined & Diced).

4 Tbsp. Cornstarch 4 Lbs. Hamburger 1 Tsp. MSG Seasoning per 1 Lb. Hamburger

4 Tbsp. Chili Powder 2 Tbsp. Sugar

here’s how 1

In a Deep Pot, Boil Tomatoes, Tomato Sauce, Pepper, & Celery Salt. For 15 Minutes, Stir Often; Then reduce Heat to Medium Low Add Soy Sauce & Worcestershire Sauces.

2

In a Large Skillet or Pan, Sauté Onions & Green Pepper & Garlic & Celery Seed (or Fresh) in 8 Tbsp. Butter or Margarine (equals 1/2 Cup or 1 Stick).-Until Glassy or Just Beginning to Brown. Then Dump into Simmering Tomato Mixture.

3

Mix 4 Tbsp. Cornstarch into 1/2 Cold Water and pour into Simmering Tomato Sauce Stirring Occasionally to Thicken.

4

Loosely Crumble Hamburger into Frying Pan that was used to Sauté Onion Mixture, Sprinkle the Tsps. Of MSG on meat and stir constantly while Frying for 5 Minutes then Add to Tomatoes.

5

Stir Into Mixture, Chili Powder, Sugar & Italian Seasoning. Simmer for 15 Minutes, Cool, freeze or use immediately served with various Noodles. Angel Hair Suggested. Suggestions: Variations Can be attained Adding a Dark Stout Beer or Two can improve the flavor profile immensely. Add: Canned Cooked Red Beans and can Create Chili this way as well. Sliced Black Olives as well changes the flavor again! You will NOT Be able to STOP EATING THIS!

helpful notes Dressings & Sauces

381

Huevos Rancheros & Sauce from Lawrence Wesley Martin

prep time 20 Minutes

cook time 15 Minutes

serves 6-8 Yield 1-1/2 Cups

things you need 1 Each Green Pepper

1 Tsp. Oregano

2 Each Onions

Salt & Pepper to Taste

1 Each Stalk Celery 1 Each Clove Garlic 2 Cups Tomato Sauce 1/4 Tsp. Cumin 2 Tsp. Chili Powder

here’s how 1 Dyson sauté all ingredients in shortening add remaining ingredients and simmer until thickened. 2 Serving suggestion fry eggs sunny side up place on tortilla that’s been heated or fried. Serve with refried beans recipe in Vegetarian Fare. Serve with cheese or Queso.

helpful notes

Dressings & Sauces

383

Bar-B-Q Sauce from Lawrence Wesley Martin

prep time 20 Minutes

cook time 15 Minutes

things you need 2 Tbsp. Chopped Onion 1 Tbsp. Oil 1 Cup Chili Sauce 1/4 Cup Light Corn Syrup 2Tbsp. Lemon Juice 1 Tbsp. Worcestershire Sauce 1/2 Tsp. Garlic (Finely Minced)

serves 6-8 Yield 1-1/2 Cups

here’s how 1 Sauté Onion & Garlic in Oil until Lightly Browned, Stir in Chili Sauce, Corn Syrup, Lemon Juice & Worcestershire Sauce. Reduce Heat to Low, & Simmer Stirring Occasionally (Do NOT LEAVE!) Cool and Refrigerate. 2 Uses: Poultry, Beef, Pork, or as a Condiment. Use Quickly stores up to 1-1/2 Weeks, Keep Refrigerated!

helpful notes

Dressings & Sauces

385

Honey Mint Sauce from Lawrence Wesley Martin

prep time 10 Minutes

cook time 5-10 Minutes

things you need 1/2 Cup Water 1 Tbsp. Lemon Juice 1 Cup Honey 1/2 Cup Finely Chopped Mint Leaves

serves 4-6 Yield 1-1/4 Cups

here’s how 1 In the top of a double boiler, over hot water, heat the water in lemon juice. 2 Add the honey and stir in the mint. Cook slowly for five minutes. Serving suggestions: delicious on fruit salads.

helpful notes

Dressings & Sauces

387

Egg Sauce – for Fish & Fish Cakes from Lawrence Wesley Martin

prep time 10 Minutes

cook time 5-10 Minutes

things you need 1 Pint Milk Evaporated 1 Pint Water for Milk Heated to Below Boiling Point. 2 Oz. or 1/2 Cup Butter 1-1/8 Oz. 1/2 Cup Flour 1/4 Oz. 1Tsp Salt

serves 4-6 Yield 1-1/4 Cups

here’s how 1 Melt butter stir in flour and salt. Add mixture slowly to milk, stir rapidly until smooth. Cook 5 to 10 minutes until thickened. Add 1/2 Oz. Medium onion chopped fine, three eggs hard cooked chopped medium stir in and ready to serve.

helpful notes

Dressings & Sauces

389

“The DIP” from George R. Martin III

prep time 5-10 Minutes

serves 8-10 Yield 2-4 Cups

things you need 1/4 Cup Mayonnaise 1/4 Cup Ranch Dressing 1/4 Cup Honey Dijon Mustard or Dijon 1/4 Cup Ketchup 1/4 Cup Dill or Sweet Relish (Optional) 2-3 Dashes Hot Sauce or Szechuan Sauce (Optional)

2 Tbsp Chopped Cilantro Oregano Parsley Mixed.

here’s how 1 Mixed all Ingredients and use with any Dippable Items, go Wild! Vegetables, Beer Battered Fries and Chicken! Place on Burgers, wraps etc. Enjoy!

helpful notes

Dressings & Sauces

393

Roquefort Salad Dressing from Lawrence Wesley Martin

prep time 5-10 Minutes things you need 1/3 Cup Cold Evaporated Milk 1/2 Cup Cream Cheese 1 Cup Mayonnaise 4 Oz. Roquefort Cheese (about 1 Cup Crumbled)

serves 6-8 Yield 2-1/3 Cups

here’s how 1 Whip Evaporated Milk until light & Fluffy; Add softened Cream Cheese and beat until smooth. 2 Add: Mayonnaise and mix. Fold in Crumbled Roquefort Cheese. Cover and chill in Refrigerator. Yields 2-1/3 Cups.

helpful notes

Dressings & Sauces

395

French Dressing from Lawrence Wesley Martin

prep time 10 Minutes

serves 6-8 Yields 3 Cups

things you need 1 Cup Oil 1/2 Cup Ketchup 1/2 Cup Chili Sauce 2 Each Lemons (Juiced and Seeded) 1/2 Tsp. Paprika 1 Tsp. Salt 1 Each Medium Onion Finely Diced

1 Each Clove Garlic

here’s how 1 Combine all Ingredients in Jar. Cover and Shake Well. Keep chilled. Yield: 3 Cups.

helpful notes

Dressings & Sauces

397

Russian Egg Salad Dressing from Cornelia Martin

prep time 10 Minutes

things you need 2-1/2 Cups Mayonnaise 1/2 to 1 Cup Ketchup 2 Each 1/2 Dozen Boiled Eggs Diced (More to Taste) 2 Each Large Dill Pickles 3/4 Cup of the Pickle Juice 1-2 Dashes (Optional) Salt & Pepper to Taste.

serves 6-8 Yields 3 Cups

here’s how 1 Mix your eggs in salad dressing, then put ketchup, and pickles diced, and pickle juice & mix well yet folding to keep the Eggs from Completely smashing up. Serve Chilled for salads.

helpful notes

Dressings & Sauces

399

Sweet & Sour Sauce from Lawrence Wesley Martin

prep time 15 Minutes

cook time serves 10-15 Minutes 6-8

things you need 1 Cup Pineapple Juice

2 Tbsp. Soy Sauce

1/2 Cup Firmly Packed Brown Sugar

1 Each Small Tomato Diced

1/2 Cup Diced Green Pepper

1 clove garlic minced

1/3 Cup Cider Vinegar

4-6 Each Pimentos

1-1/2 Tbsp. Cornstarch (to Thicken)

here’s how 1 Combine all Ingredients in Large Pot and simmer on low heat Stirring constantly when adding cornstarch as mixture will thicken once translucent and coats a Spoon remove from heat and serve with Either Egg Rolls or Fried Wanton Chips. Or Favorite Sticky Rice.

helpful notes

Dressings & Sauces

401

Tartar Sauce from Lawrence Wesley Martin

prep time 10 Minutes

serves 1-1/4 Cups

things you need 1 Cup Mayonnaise

1 Tsp. Chives or Onions Chopped

1 Tsp. Prepared Mustard

1 clove (Optional) garlic minced

1 Tsp. (Optional) Chervil (Crumbled and Dried) 1 Tsp. Tarragon (Crumbled and Dried) 1 Tsp. Parsley (Crumbled and Dried) 1 Each Dash Garlic Powder 1 Each Sweet & a Sour Pickles Chopped

here’s how 1 Combine All Ingredients in a Large enough container and Chill in Refrigerator until ready to serve. Suggestions: Serve with Beer Battered Deep Fried Fish-Cod, Snapper, or Pan Fried Fish. Trout is and Excellent flavor profile. Don’t forget the French Fries, and Beer!

helpful notes

Dressings & Sauces

403

Coleslaw Dressing from Lawrence Wesley Martin

prep time 10 Minutes things you need 1 Cup Sour Cream 4 Tbsp. Granulated Sugar 4 Tbsp. Lemon Juice 1 Tsp. Salt

serves 1-1/4 Cups

here’s how 1 Combine All Ingredients in a Large enough container and Chill in Refrigerator until ready to serve. Serve with Shredded Coleslaw that has been sweated or Teared (ingredients with moderate Salt to allow the Coleslaw to sweat or Tear. Then Rinse with water in Colander twice to three times to wash away salt). Mix with Dressing and Serve Chilled.

helpful notes

Dressings & Sauces

405

Tzatziki Sauce From George Robert Martin III

prep time 25 Minutes

serves 2-3 Cups

things you need 2 OZ. Plain Greek Yogurt 1/2 Cup Sour Cream 1 Large

Burpless Cucumber Seeded & Shredded or Diced 1/2 Halved Piece Lime Juice To Taste Kosher Salt & Ground Pepper 1.5 Tbsps. Olive Oil

2-3 Pieces Elephant Garlic Toes Roasted COOLED and Diced. 1 Tbsp. Nicely Aged Balsamic Vinegar 1.5 Tbsps. Dill Minced 1 Tbsp. Cilantro Minced 1/2 Tbsp. Parsley Minced 1-2 Dashes (Optional) Soy Sauce 2-5 Drops Honey

here’s how 1 Roast off the Garlic let cool completely then: Combine All Ingredients in a Large enough container and Chill in Refrigerator until ready to serve. Serve with Lamb Skewers or Donner Kebab Meat for “Shawarma.” Serve with any type of Pita Bread or Chips or anything you like to Dip! These were Ingredients I thought should accompany themselves well for UMAMI the 5th Taste! If you agree share a bowl with Friend or Two… after all You’ll make a Friend or Two!

helpful notes

Dressings & Sauces

407

408

408

409

Relishes & Jams

409

Zucchini Jam from Lawrence Wesley Martin

prep time 40 Minutes

cook time 30 Minutes

things you need 6 Cups Zucchini Squash (Peeled & Ground) Drain 6 Cups Sugar 1 Each 1Oz. Can Crushed Pineapple 2-3 Each Packages Apricot Jell-O™ ©

serves 6-8

here’s how 1

2

Combine 1 cup sugar, 6 cups zucchini bring to a boil and cook 15 minutes. Add remaining sugar in pineapple and boil 15 minutes more. Remove from heat stir in dry Jell-O and seal.

helpful notes

Relishes

411

Zucchini Relish from Lawrence Wesley Martin

prep time 40 Minutes

cook time 30 Minutes

serves 6-8

things you need 10 Cups Zucchini Squash

1 Tsp. Turmeric

4 Cups Onions (10 Medium or 6 Large)

1 Tsp. Dry Mustard

1 Each Green Bell Pepper

1 Tsp. Nutmeg

1 Each Red Bell Pepper 1 Each Yellow Bell Pepper 5 Tsp. Salt 3 Cups Sugar

1 Tbsp. Cornstarch 2 Cups Vinegar

1/2 Tsp. Black Pepper Small Sprig (Optional) Dill Weed

here’s how 1

Grate on the Large Sized Grater the Bell Peppers after halving and removing seeds. Grate The Squash Onions into large bowl or container. Add 5 Tsp. Salt set overnight (Rinse with cold water & Drain Well).

2

Place in all other Ingredients into Large Stew Pot. Bring to Boil Seal and simmer on Low for 30 Minutes stirring Frequently. Serve Warm or Chilled.

helpful notes

Relishes

413

Korean Kimchee (Cabbage) from Katharina Martin

prep time 35 Minutes

cook time

serves 8-10

things you need 2 Each Nice Sized Napa Cabbages

1-1/2 Tbsp. Fish Sauce

2 Each Carrots (Grated)

1-5 Tbsp. Korean Red Pepper Paste to Taste. (VERY-VERY HOT! WASH HANDS AFTER HANDLING! DO NOT TOUCH EYES!!!)

4 Each Large Garlic Cloves 2 Each Bunches of Green Onions 2 Each Large Red Bell Peppers 1 Each Nice Sized Ginger Root 1/4 Cup Salt

here’s how 1

Cut Cabbage into 1/4ths Rinse under running water to remove dirt. Cut the 1/4ths into Large Pieces.

2

Put Cabbage into Large Bowl or Ceramic Crock Container Large. Let sit for 2-3 Hours with Salt. No Need to Refrigerate just a Cool Dark Place.

3

Prepare other Ingredients: Cut Green Onions into Strips and set aside (If cut on a Biased looks very nice for presentation.

4

Dice Bell Peppers & Grate (Skinned) Ginger very small, or press through Garlic Press.

5

After 2-3 Hours Taste the Cabbage, if too Salty, rinse off some of the salt. (Should be Salty yet NOT Too Salty). When Cabbage tastes to your liking Add: all prepared Ingredients and Mix Well.

6

Store in cool Dark Place. Then Can if possible the portions. *Caution*: Very Smelly will Clear the room! Uses: Over Rice, As a Side Dish. For Breakfast with Fried Eggs and Toast with Steamed Rice. With Soups. Or with Sandwiches, or as a side to Spaghetti! Amazing for weight control.

helpful notes

Relishes

417

Korean Kimchee (Cucumber) from Katharina Martin

prep time 35 Minutes

cook time

things you need 15 Each Large Regular Cucumbers 3 Each Large Garlic Cloves 2 Bunches Each Green Onions 1 Each Very Small Ginger Root 1-5 Tbsp. Korean Red Pepper Paste to Taste. (VERY-VERY HOT! WASH HANDS AFTER HANDLING! DO NOT TOUCH EYES!!!)

serves 6-8

here’s how 1

2 3

4

Rinse and peel Cucumbers and Cut into 1/8” Thick pieces, put into Crock Container with Salt. Let sit 45 minutes to 1 Hour-Tasteif too salty rinse some of the Salt out. Proceed as in Cabbage Kimchee Previous Page. Prepare other Ingredients: Cut Green Onions into Strips and set aside (If cut on a Biased looks very nice for presentation. Grate (Skinned) Ginger very small, or press through Garlic Press.

5

After 2-3 Hours Taste- When tastes to your liking Add: all prepared Ingredients and Mix Well.

6

Store in cool Dark Place. Then Can if possible the portions. *Caution*: Very Smelly will Clear the room!

Uses: Over Rice, As a Side Dish. For Breakfast with Fried Eggs and Toast with Steamed Rice. With Soups. Or with Sandwiches, or as a side to Spaghetti! Amazing for weight control.

helpful notes

Relishes

421

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Dear Readers: Thank you for your Interest in this The Martin Family Heirloom Cookbook. Hopefully you find the Recipes Tantalizing & make long lasting memories with them. Much Love to all my last Remaining Brothers and Sisters for having the Patience with me, as I finally did what needed to be done to bring Our Family Dream to Life! Thank you to my Publishing Groups making

all this possible without whom it would be a very different situation had I not been sternly convinced to “Finish what I Start”. Thank you to the many years of trial & error from Our Parents preparing countless meals for

our Family & Friends. Never Tiring, always making sure there was plenty to go around for Seconds; & even Thirds for all of us! Here’s to never missing a Meal! Thank you Mom & Dad,

Michelé-Janette, Cornelia and Katharina for watching over us now! May you all be Cooking in Heaven, finally together again at long last! God Bless you All! Thank you! George Robert Martin III 422

423

The Martin Family Not Pictured as not Born Yet myself-George R. Martin III: Far Left Gregory, Front Katharina, Cornelia, Far Right Lawrence Jr. Back Row Right Christine, Lawrence Wesley Martin (Patriarch - Father) holding Michelé, and next to him Katharina Martin (Matriarch - Mother) Holding Cheryl, & Finally Anna.

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