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Hermann, Missouri Cookin of September 7-9, 2001

Carol

Carol

Coconut Rum Dip

Coconut Rum Dip

1 8 oz pkg of cream cheese softened
1/2 to 3/4 c brown sugar
1/2 tsp vanilla extract
approx 1/4 c coconut rum to taste
water or milk to thin

combine well in a food processor. Add water or milk to thin to desired consistency. I like a consistency of thick cream. Serve with a selection of fresh fruit to dip in it. Any kind of fruit is nice, but its particularly nice with tart apples or pineapples.

Cream Cheese and Minced Meat Dip

1 8 oz pkg of cream cheese
4 green onions chopped
1 tsp msg
2 oz of land of frost or buddig beef or ham slices minced

Combine all ingredients. mould into a bowl lined with plastic wrap and chill. Serve with crackers. I got this from my friend Barbra, who got it from her friend, who got it from his sister... I'm sure its been showing up at backyard bbqs and parties for ages, but it was the 1st id ever had it... Damn I luv this stuff... can just eat myself sick on it... lol...

Fruit Tray

Fruit Tray

No recipe.

Homemade Ice Cream

No recipe.

Ice Cream Crunch

4 c rice crispies
1 stick butter (1/2 c)
1 c sweetened coconut flakes
1/2 to 1 c pecans chopped
1/2 to 3/4 c brown sugar
1/2 gallon vanilla ice cream
Caramel sauce or topping

Set ice cream out to soften. Melt butter in a 9x12 cake pan. Add rice crispies, coconut, and pecans. Bake at 325 f for about 20-30 min stirring frequently until browned. Add brown sugar and mix well. Divide rice crispie mixture in half and line bottom of the cake pan with 1/2 of it. Cut softened ice cream into 6 pieces and lay pieces over the rice crispie mixture. Press into pan. Cover ice cream with remaining rice crispie mixture. place into freezer to firm up ice cream. Cut into slices and top with caramel sauce to serve.

*note - I usually add the brown sugar to the rice crispies mixture and bake it all together rather than adding it after the crispies are browned, BUT you REALLY have to watch it as the sugar burns VERY easily..Probably easiest to make as described above

"Speaking of recipes, when Erik found out I'd just copied your mom's recipe for the ice cream crunch, he plaintively demanded to know when I was going to make it. Greedy man. ;)" Ariane

Meat and Cheese Tray

Meat and Cheese Tray

No recipe.

Onion Dip

No recipe.

Sesame Spinach Salad

3 Tbsp toasted sesame seeds
3 Tbsp soy sauce
3 Tbsp toasted sesame oil
3 Tbsp vinegar white
1 clove garlic minced
1 1/2 tsp sugar
dash of msg or salt

Combine all ingrediants except the sesame seeds. Let set for at least 1 hour or up to 2 days. Pour over fresh spinach (It goes a long way). Toss and add sesame seeds and toss again.

Mike

Mike - the Ribmaster

Barbecued Ribs

Barbecued Ribs

No recipe.

Sausages - Italian, Cajun, Brats, Summer Sausage

No recipe.

Smoked Cantonese Chicken Wings

Smoked Cantonese Chicken Wings

4-5 lb chicken wings, tips removed
1 c. Soy sauce
1/2 c. brown sugar
1/2 c. white sugar
1/2 c. water
1/2 c. dry white wine (rhine)
1/2 c. pineapple juice
1/2 c. vegetable oil
1 tsp dry powdered ginger
1 tsp garlic powder
tabasco sauce to taste

Now this is a two part recipe, there are 2 different processes, 1st to cook the wings and the 2nd to smoke them.

Part 1 - Marinate and cook the wings

combine all ingredients and stir until sugar is dissolved. marinate wings approximately 12 hours. Bake at 350°F until wings register a temp of 170°F (approximately 45 min).

Part 2 - Smoking the wings.

To smoke the wings you will need a large jellyroll pan and cookie cooling racks or grates that fit over the top of the jellyroll pan. Place the chicken wings on your grates or cookie cooling racks. Start your charcoal and bring to a good hot steady heat. Place the jellyroll pan on the grilling surface (above but not directly on the coals, what you cook your food on usually) Fill the jellyroll pan with water and place the grates/cookie cooling racks filled with wings over the water. Wings should not touch the water (unless you want smokey chicken soup) Scatter soaked hickory chips, over the hot coals and BBQ the wings until reddish brown on one side. I only use Nature-Glo brand hickory chips unless I just can't get them. Before serving wings check them for saltiness, that is taste one and salt if necessary...I like 'em best salty!

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