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Grandma Lizzie's Pineapple Upside-down Cake
Mac & Cheese w/Tuna and Veggie Casserole
Papa Kevin's Meatloaf
Raspberry Liqueur
Sausages and da' Holy Trinity
Shrimp étouffé
Sautéed Shrimp with Peppers and Onions



Grandma Lizzie's Pineapple Upside-down Cake.

1 Can Pineapple Slices
1 jar Maraschino cherries
1 cup white sugar
6 tbsp milk or 3 tbsp milk and 3 tbsp juice from the pineapple slices
2 eggs - separated, beat the whites till they are "stiff"
1 cup flour
1 tsp vanilla extract, although I have seen her use Almond or "Real" Rum!
6 tsp butter
1 cup brown sugar
Chopped Nuts; Pecans, Walnuts, Whatever you have! 'Bout a handful!

Beat the egg yolks while adding the white sugar and milk/juice. Mix in the flour and the "stash", well, the extract!

Then "fold" very, very carefully into the "whipped" egg whites!

But, before you do all this, you are reading ahead I trust! You need to melt the butter in a 10" cast iron fry pan, add the brown sugar and stir!

When the brown sugar and butter have made a syrup, cut da' heat, arrange the pineapple slices, one cherry in each hole, and the nuts, and then pour in the cake batter.

Bake in a 350 F degree oven for 30 minutes or so, till done. Let cool, heck I don't know, half hour or so. Then flip it on to a serving plate.

If you have real whipped cream to put on top, boy this is Good Eating

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Mac & Cheese w/Tuna and Veggie Casserole

2-boxes of Mac & Cheese cooked as directed on box. Put this in a 3 Quart Casserole Dish. Add one can of "cream of 'anything' soup", one can of milk, two cans of tuna, 16 oz. or more of frozen veggies, and extra cheese if you want. Put in a 350º oven till it bubbles...Approx. 35-45 minutes. Put some in a bowl and add some hot sauce if you want to.


Papa Kevin's Meatloaf

2# lean ground beef
1# pork breakfast sausage
2 beaten eggs
1 cup uncooked oatmeal
3 tbs. Worcestershire sauce
1/4 cup of your favorite BBQ Sauce
1 1/2 cup diced onions
1 can diced tomatoes w/green chilies
1 red pepper diced
salt and pepper to taste

Mix all of the above except the BBQ sauce. Shape into a loaf, place on a baking sheet with sides/lip. Bake in a 350F oven for 75 to 90 minutes. Top with the BBQ sauce about 20 minutes before it's ready.

I love left over meatloaf sandwiches!


Raspberry Liqueur

5 pints raspberry juice
4 cups sugar
4 tbsp. grated nutmeg
2 tbsp. whole cloves
2 cups brandy (the cheap stuff, naturally!)

Boil juice and sugar-remove any scum from the top. Add spices and simmer for 15 minutes. Remove from heat. Add Brandy. Pour into bottles, crock, or jug and cover/seal tightly for three days. Strain liqueur into clean bottles and seal with new corks. Mature/Age for three months.


Sausages and da' Holy Trinity

...as the Colonel would put it.

4 sausages - Brats in this case, Andouille next time around, cut up into 1/4" rounds
3 celery stalks chopped
1/2 each of the following: sweet peppers - red, yellow, orange, chopped
1/2 yellow onion, chopped
2-small cans of mushrooms with the juice, already sliced
1 cup rice

Brown the sausage in some oil, add the Holy Trinity, celery, peppers, onion, and sweat those veggies. Add the mushrooms with the liquid, add the rice, stir good and simmer for about 20-25 minutes. Add some water for the rice if more liquid is required. Add some beer or wine if you want, I don't care!

Was pretty good. Next time I have to try some other kind of rice. I used that sticky Chinese kind, and it was a little too starchy for my taste.


Sautéed Shrimp with Peppers and Onions

2# shrimp raw, peeled & deveined (all the stuff here is deveined)
2 yellow pepper, cubed
2 red pepper, cubed
8 oz. packaged sliced mushrooms
4 plum tomatoes cut in 1/8ths lengthwise (Romas)
6 TBS lime juice
6 TBS lemon juice
Cayenne Pepper to taste
Hot Sauce to taste
3 cloves garlic, chopped
1 1/2 sticks butter/margarine
2 cups instant rice
water as needed, about 1/2 cup

Sauté peppers, onions, garlic and cayenne in 1 stick of butter till nearly soft. Add mushrooms and cook till mushrooms are nearly done. Add the juice turn down heat. Sauté the shrimp in 1/2 stick butter, and add to the mix. Add the tomatoes and the rice, plus additional water if needed. Heat to a simmer, turn the heat on low, wait till the rice is done and serve.


Shrimp étouffé

2# shrimp
2 cups onions chopped
2 cups green peppers chopped
3 cups celery chopped ('cause I needed to use it up)
3 cloves garlic minced
1/2 stick butter
3 TBS flour
1/4 cup water
salt to taste
pepper to taste
red chili flakes to taste
8 oz. clam juice
1 - 20 oz. can pineapple tidbits w/ juice
2 cups instant rice

Sauté shrimp, sauté veggies, in different pans. Remove veggies and make a roux wif the butter and flour. Light brown is good. Add the water for the sauce. Add the veggies, salt, pepper, chili flakes, clam juice, shrimp, pineapple, bring to boil, add rice. Stir, cut heat to low simmer.

Serve when rice is done.




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