Your Recipes

Pumpkin Cheesecake

Written by Viki Gruntz Thursday, 12 November 2009 10:08

Your Recipes

cheesecakeSlice Ingredients:

1 1/2 cups graham cracker crumbs
1/3 cup butter
1/4 cup granulated sugar
3 (8 ounce) packages cream cheese
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 (15 ounce) can Pure Pumpkin or 2 cups of fresh pumpkin
2/3 cup Evaporated Milk
2 tablespoons cornstarch

Rotel Cheese Dip with a twist

Written by Viki Gruntz Monday, 26 October 2009 00:00

Your Recipes

This dip is a Halloween staple at my house. We have played around with it to see how hot we can take it. Below is the hottest I can take, but my brother likes it with a habanero pepper in it.

Ingredients:

A 2lb box of Velveta cut into cubes
2 Cans of Rotel Tomatoes Original
1 whole bulb of garlic chopped
1 whole onion chopped
1 whole jalapeno pepper chopped
1 Tablespoon of Cumin
1 Tablespoon of Cayenne Pepper

Grilled Trout

Written by Frank and Luel Lodato Thursday, 06 August 2009 16:08

Your Recipes

4   filets, trout with skin on one side
1   stick butter 2   tbsp Worcestershire sauce                             1   tsp red hot sauce 3   tbsp grated onions                   2   lemons sliced
1   tbsp grated bell pepper                2   tbsp minced parsley Salt and pepper

Melt butter in a heavy saucepan add all of the ingredients except fish and lemon slices, cook for 5 minutes. Place fish skin side down on a covered grill over medium heat put lemon slices on top of fish and baste with mixture often. Serve on a warm plate. Lemon and butter sauce will work on this fish.

Crawfish Etouffee

Written by Frank and Luel Lodato Wednesday, 29 July 2009 14:37

Your Recipes

You will love this recipe. It is made with more of a Creole flair.

1      lb. Crawfish tails and fat
1      tbsp paprika
1      stick margarine
1      tbsp finely chopped parsley
1      medium onion chopped
3      stalks green onions chopped
1/2 green bell pepper chopped
2      cloves garlic minced
salt and pepper

Melt margarine in a thick aluminum frying pan (do not use a black iron pan). Season crawfish tails with salt and pepper and paprika. Add margarine and cook 2 or 3 minutes; remove crawfish and set aside.

Rocking L Ranch Grilled Chicken

Written by Frank and Luel Lodato Tuesday, 14 July 2009 13:14

Your Recipes

This was a favorite dish we often had at my ranch. Whenever we barbecued, we would use this recipe. My family spent the best years of our lives at the Rockin L Ranch and the whole family has great memories that we often talk about and remember.

1/2     cup white apple vinegar
1        cup salad oil
1 1/2 tsp Worcestershire sauce
1/2     cup minced onions
1        clove garlic minced
3        tsp salt
1        tsp paprika
1 1/2 tsp tomato paste
1/4     tsp dry mustard
3        fryers chickens cut up
6 to 8 drops hot pepper seasoning
Melted butter

Honey's Stuffed Crab

Written by Frank and Luel Lodato Tuesday, 23 June 2009 09:53

Your Recipes

This is my Honey's recipe and I think it's really a good one. When the grandkid comes over, he looks in the refrigerator and Honey asks "What are you looking for baby?" and he replies "I thought I might find a stuffed crab running around in here!"

2      lbs.crabmeat
3      slices of bread
3      med. onions
1/2 cup of milk
1      green bell pepper chopped
1/2   cup bread crumbs
6      toes of garlic chopped
1      egg
2      ribs of celery
Thyme, crab boil powder
1      stick of butter
seafood seasoning
1/2   cup parsley
1      bay leaf
5      green onions chopped
salt, pepper and cayenne

Shrimp Mold

Written by Frank and Luel Lodato Wednesday, 17 June 2009 09:59

Your Recipes

When you are having friends over, this is a great mold that everyone really likes. Feel free to make it as spicy as you like!

1      can tomato soup
16    oz. Philadelphia cream cheese
1      envelope gelatin (Knox)
1/2   cup shallots chopped
3/4   cup celery chopped
1      cup mayonnaise
2      lb. boiled shrimp peeled
1      tablespoon liquid crab boil
3/4   cup onions chopped fine
salt and pepper

Heat soup and melt cream cheese together, set aside and let cool. Add gelatin to soup with a 1/4 cup of cool water. Add gelatin to soup and cheese then mix. Add shallots, celery and onions, mayonnaise, shrimp and crab boil, pour into a mold and let it sit in the refrigerator several hours. For a spicier a mold, add more crab boil. Serve with crackers, garish with lettuce.

Cheese & Cherry Blintzes

Written by Frank and Luel Lodato Thursday, 11 June 2009 09:53

Your Recipes

This dessert is beautiful to serve.

3/4 cup all purpose flour
1     12 oz carton cottage cheese
½    tsp salt
2     tbsp sugar
1     cup milk
1/2 tsp vanilla
3     eggs
dash ground cinnamon
1     beaten egg
2     pats butter
Dairy sour cream
1     caned cherry pie filling

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