Some favorite recipes

jimwcoleman

Several pounds Eye of Round or flank steak
3 cups Soy Sauce (Kikkoman)
1 cup Water
1/4 cup Worcestershire sauce
6 cloves garlic (crushed)
1 red onion (diced)
1/4 cup blackberry brandy (or red wine)
1 tbs white or brown sugar
4 sliced jalapenos

Slice meat into pieces 1/4 to 5/16 inch thick. (Note: if strips are partially frozen, they will be easier to slice). Place strips in a large bowl or food-safe bucket.

jimwcoleman

1/2 cup almonds (unsalted flakes)
24 plain Hershey bars
1 lb butter (no substitute)
1 lb sugar

Cook butter and sugar to brittle stage, 280 degrees on candy thermometer. Stir often. Have ready 12 Hershey Bars on cookie sheet, slightly separated. Add nuts to sugar and butter mixture and leave on heat until nuts are warmed through (about 1 minute). Pour over candy bars spreading evenly. Place 12 bars on top of mixture, spread evenly. Cool several hours. Break or cut into pieces.

jimwcoleman

1 10 oz. can tomato soup
1 large 8 oz cream cheese
1/2 cup mayonnaise
1 1/2 tsp unflavored gelatin
1/2 cup chopped green onions
1 cup chopped celery
1 can shrimp 4 1/2 oz
1 can crab 4 1/2 oz

jimwcoleman

8 oz. elbow macaroni
1 cup finely chopped celery
1 cup finely chopped green pepper
1/4 cup finely chopped onion
Salt and pepper to taste
2 tsp prepared mustard (more or less to taste)
3/4 cup Mayonnaise (more or less to taste)

jimwcoleman

1 15-ounce can black-eyed peas
3/4 cup vegetable oil
1/3 cup cider vinegar
1 clove garlic, minced
1/4 cup onion, minced
1/2 tsp salt
1/4 tsp black pepper

Drain peas and place in a medium bowl. Combine oil, vinegar, garlic, onion, salt and pepper and pour over peas. Cover and refrigerate 2 or 3 days. Serve as an appetizer or a relish.

jimwcoleman

JALAPENOS sliced thin (a food processor is almost indispensable here.)
CARROTS, sliced
ONIONS, sliced

You can use any proportion of vegetables in this recipe. We use 2 parts jalapenos to one part carrots and one part onions. Example: 4 cups sliced jalapenos, 2 cups sliced carrots, 2 cups sliced onions.

jimwcoleman

2 cucumbers
1 onion, thinly sliced
1/4 cup sour cream
1 tbs vinegar
1 tsp sugar
1/2 tsp salt
1 tbs fresh dill, finely chopped

Wash and dry cucumbers and score sides with the tines of a fork. Slice and combine with remaining ingredients. Refrigerate 3-4 hours.

jimwcoleman

3 medium zucchini
1 cup flour
2 tsp baking powder
1 tsp salt
1/2 cup corn meal
1/4 cup tsp black pepper
1/2 tsp garlic powder
1 tsp seasoned salt
1 cup milk
1 egg, beaten
3 tbs oil

Cut zucchini into 1/4-inch slices. Set aside. Combine dry ingredients. Combine milk, egg and oil and mix with dry ingredients.

jimwcoleman

1 pound small fresh mushrooms
2 tbs onion, chopped
2/3 cup wine vinegar
1/2 cup salad oil
2 garlic cloves, crushed
2 tsp sugar
1/2 tsp salt
6 whole peppercorns

Wipe mushrooms and remove stems. Place mushrooms in 1-quart bowl or jar. Combine remaining ingredients in a small saucepan, bring to a boil, lower heat and simmer 10 minutes. Pour hot mixture over mushrooms. Cool and refrigerate at least 24 hours before serving.

jimwcoleman

4 cups sliced carrots
4 cups green beans in 1" slices
10 cups cauliflower flowerettes (small pieces)
2 onions -- cut into thin rings
4 cups sweet green bell pepper -- cut into 1" pieces
6 cups sweet red bell pepper -- cut into 1" pieces
2 cups pickling salt
12 cups water
12 cups white vinegar
2 cups sugar
1 tb black peppercorns
2 tsp coriander seeds
13 cup celery seeds
13 cup mustard seeds
2 tbs turmeric
1 cup pitted black olives