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Jim’s Faux Jambalaya

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1lb polish sausage, sliced
1 package Lipton Cajun Rice and Sauce
1-2 large onions, diced
8-10 garlic gloves, sliced, chopped or pressed
1/2 – 1 can kidney beans (can use hot/chili beans)
2 cups water

Sauté sausage and onion until onion is caramelizing. Add garlic and sauté to briefly cook the garlic and develop its aroma.

Add other ingredients and cook, uncovered, until rice is done.

Mary Ann Pennington’s Hamburgers

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1 lb ground beef
1/2 lb bulk sausage
1/2 C Italian bread crumbs
1/3 C catsup
1 egg

For a pound of ground beef, mix in a half pound of bulk sausage. Stretch it with a half-cup of Italian breadcrumbs, and about a third of a cup of ketchup. One or two raw eggs to seal it together.

Note: With the bread and the sugar in the ketchup and the protein of the egg, these can burn easily.

Mary Ann Pennington, Emerald Beach

Kielbasa-Rice Pilaf

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4 cups julienne green pepper
2 cups ringed onion
fresh minced garlic to taste
20 oz canned garbanzo beans, drained
10 oz frozen black-eye peas, partially thawed
1 cup uncooked long grain rice
1 1/2 lb polish sausage
2 1/4 cups hot water
salt and freshly ground black pepper to taste

Sauté green pepper and onion, in olive oil, until tender-crisp.  Remove from pan.  Add rice and stir to absorb oil.  Add water, garlic, salt, pepper and black eye peas.  Simmer for about 10 minutes.

Add garbanzo beans.  Slash polish sausage at one inch intervals around outside edge.  Place atop pilaf and continue cooking an additional 10-15 minutes.

Variation:  I like slicing the sausage into rounds and sautéing to brown.  Then removing from the pan to continue with the recipe as above.  Then add the sausage back to the pan with the rice.  A chopped red pepper can be added for color enhancement.

Grandmother’s Fudge

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Peanut Butter Fudge

1 c Margarine
5 c Sugar
1 can Evaporated Milk
3 lb Peanut Butter
28 oz Marshmallow Cream

Place peanut butter and marshmallow cream in large mixing vessel, set aside. Combine sugar, margarine and milk in medium-large saucepan. Cook over medium-high heat until mixture begins to boil. Boil for exactly 9 minutes. Pour boiling syrup over peanut butter mixture and beat until smooth. Pour into very large pan (2 9×13″ pans work well) that has been lined with wax paper.

Chocolate Fudge

1 c Margarine
5 c Sugar
1 can Evaporated Milk
21 oz Marshmallow Cream
12 oz Chocolate Chips

Place marshmallow cream and chocolate chips in large kettle, set aside. Place margarine, sugar and milk in medium-large saucepan over medium-high heat. Boil for exactly ten minutes. Pour boiling syrup over chocolate and beat until smooth. Pour into a large pan (2 9×13″ pans work well) that has been lined with waxed paper.

Notes:

  • If you are beating the fudge by hand, beat it until your arm feels like it is gonna fall off … then beat it some more.
  • As written, this chocolate fudge recipe will set up very soft. My notes from the last time I made it suggested that 14 ounces of Marshmallow Cream seemed to be about right – and that a high quality chocolate should be used.
  • My grandmother always used PET brand evaporated milk.
  • “Back in the day” the margarine that was used was generic A&P margarine. After A&P went away, Kroger had a “Churned Gold” margarine that was a very good substitute. Both of these have gone away and I now just use butter. The butter seems to offer a “cleaner” flavor to the fudge than the margarine, but it certainly doesn’t “taste like grandmother’s.” I use Plugra salted butter.
  • When my grandmother measured the sugar for these recipes, she used a Pyrex liquid measure and the sugar was heaped into the cup. It comes out to roughly seven cups or 1700 grams of sugar.
  • Since the large jar of JIF peanut butter is 2.5lbs, I usually just use the whole jar and don’t worry about the extra half pound.
  • Some day I plan to try making the peanut butter using JIF’s extra crunchy peanut butter – and probably throwing peanuts on top for garnish.
  • While these recipes are based on time for the cooking of the syrup, if you aim for firm-ball stage at 246 degrees Fahrenheit, you should be good.

Spiced Cranberry-Orange Compote with Port Wine

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A true go-to cranberry sauce for all occasions; it’s not just for Thanksgiving anymore!

Gently spiced cranberry sauce for all occasions.

1 cup port wine
1/2 cup honey
2 12 oz bags fresh cranberries (approximately 6 cups)
1 cup sugar
1 tbsp orange zest
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp black pepper (freshly ground)

Bring the wine and honey to a boil in a large saucepan. Add cranberries and cook for six full minutes, stirring occasionally.

Stir in sugar and the remaining ingredients; cook until sugar is dissolved.

Cover and chill.

 

Notes:
You can substitute orange juice for some or all of the wine, should you desire.
The compote should be made at least a day in advance if possible. You will find the flavors meld and mellow nicely upon sitting.

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