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Rum Syrup
RUM SYRUP
1¼ cups sugar
1 cup water
1 lemon, sliced
½ cup light rum
Combine sugar and water in a heavy
medium-sized saucepan. Bring to bolling,
stirring until sugar is dissolved. Boil, un-
covered, 10 minutes. Remove from heat;
stir in rum. Cool slightly. Proceed as di-
rected. Yields 2½ cups sauce.
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# Rum Syrup
## Ingredients
- 1 1/4 cups sugar
- 1 cup water
- 1 lemon, sliced
- 1/2 cup light rum
## Instructions
1. Combine sugar and water in a heavy medium-sized saucepan.
2. Bring to boiling, stirring until sugar is dissolved.
3. Boil, uncovered, 10 minutes.
4. Remove from heat; stir in rum.
5. Cool slightly.
6. Proceed as directed.
7. Yields 2 1/2 cups sauce. -
Royal Icing
Royal Icing
3 egg whites (room temp)
4 cups (1 lb) confectioners sugar
1/2 tsp. Cream tartar
1/2 tsp almond extract
Place all ingredients in large bowl
of electric mixer and bet 7-10 min
This is a hard drying frosting so
keep covered with a damp cloth
at all times.
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# Royal Icing
## Ingredients
- 3 egg whites (room temperature)
- 4 cups (1 lb) confectioners sugar
- 1/2 tsp cream of tartar
- 1/2 tsp almond extract
## Instructions
1. Place all ingredients in large bowl of electric mixer and beat 7-10 minutes.
2. This is a hard drying frosting so keep covered with a damp cloth at all times. -
Rover's Rewards
ROVER'S REWARDS THE TAMPA TRIBUNE
3/4 cup hot meat juices 2 teaspoons sugar
1/3 cup margarine 1 egg, beaten
½ c. powdered milk 3 cups whole-wheat flour
½ teaspoon salt
In a large bowl, pour meat juices over marga-
rine. Stir in powdered milk, salt, sugar and
egg. Add flour, ½ cup at a time, mixing well
after each addition. Preheat oven to 325 de-
grees. Knead mixture 3-4 minutes, adding flour
if necessary to make a stiff dough. Pat or roll
to ½" thickness, and cut with a dog-biscuit-
shaped cutter. Place on greased baking sheet
sand bake for 50 minutes. Cool and dry.
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# Rover's Rewards (Dog Biscuits)
*The Tampa Tribune*
## Ingredients
- 3/4 cup hot meat juices
- 2 tsp sugar
- 1/3 cup margarine
- 1 egg, beaten
- 1/2 cup powdered milk
- 3 cups whole-wheat flour
- 1/2 tsp salt
## Instructions
1. In a large bowl, pour hot meat juices over margarine.
2. Stir in powdered milk, salt, sugar, and egg.
3. Add flour, 1/2 cup at a time, mixing well after each addition.
4. Preheat oven to 325°F.
5. Knead mixture 3–4 minutes, adding flour if necessary to make a stiff dough.
6. Pat or roll to 1/2" thickness and cut with a dog-biscuit-shaped cutter.
7. Place on a greased baking sheet and bake for 50 minutes.
8. Cool and dry. -
Roquefort Dressing
Roquefort Dressing
Wedge roquefort
12 oz Carton Sour Cream
1 cup mayonnaise
1 T wine vinegar
1 t garlic salt
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# Roquefort Dressing
## Ingredients
- 1 wedge roquefort cheese
- 12 oz carton sour cream
- 1 cup mayonnaise
- 1 Tbsp wine vinegar
- 1 tsp garlic salt
## Instructions
1. Crumble the roquefort wedge into a bowl.
2. Add the sour cream, mayonnaise, wine vinegar, and garlic salt.
3. Mix until well combined.
4. Chill before serving, if desired. -
Rolled Cookies
ROLLED COOKIES
½ cup butter or margarine
1 cup sugar
1 teaspoon vanilla
2 eggs
2½ cups sifted all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
Have butter or margarine at room tem-
perature. Cream well, cream in sugar and
vanilla until mixture is light and fluffy.
Beat in eggs one at a time. Sift flour with
dry ingredients and stir in. Chill, if dough
seems rather soft. Roll out a little at a
time on a lightly floured board. Cut with
floured cutter and place on greased bak-
ing sheet.
Roll cookies are generally made less
than ¼-inch thick.
If desired, roll dough into 2-inch diame-
ter rolls in wax paper. Place roll in freezer
bags, seal and freeze. When firm, slice
with sharp knife in thickness to suit. Bake
cookies on greased baking sheet in 375-
degree oven for 10 to 14 minutes, depend-
ing upon thickness.
Sugar Cookies: Roll cookie dough about
⅓-inch thick. Place cut-out cookies on
greased baking sheet and sprinkle with
granulated sugar or non-pareils (colored
decorating sugar) before baking.
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# Rolled Cookies
## Ingredients
- 1/2 cup butter or margarine
- 1 cup sugar
- 1 tsp vanilla
- 2 eggs
- 2 1/2 cups sifted all-purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
## Instructions
1. Have butter or margarine at room temperature. Cream well, then cream in sugar and vanilla until mixture is light and fluffy.
2. Beat in eggs one at a time.
3. Sift flour with dry ingredients and stir in.
4. Chill dough if it seems rather soft.
5. Roll out a little at a time on a lightly floured board. Cut with a floured cutter and place on a greased baking sheet.
6. Roll cookies are generally made less than 1/4-inch thick.
7. Bake on a greased baking sheet in a 375°F oven for 10 to 14 minutes, depending upon thickness.
### Freezer Method (Optional)
1. Roll dough into 2-inch diameter rolls and wrap in wax paper.
2. Place rolls in freezer bags, seal, and freeze.
3. When firm, slice with a sharp knife to desired thickness.
4. Bake on a greased baking sheet at 375°F for 10 to 14 minutes, depending upon thickness.
### Sugar Cookie Variation
1. Roll cookie dough about 1/3-inch thick.
2. Cut into desired shapes and place on a greased baking sheet.
3. Sprinkle with granulated sugar or non-pareils (colored decorating sugar) before baking. -
Rocks
Rocks - Frances recipe good
2 C B. sugar (salt)
1 C Shortening
2 eggs 1 C cold coffee
1 tsp soda (level)
4 C flour
1 heaping tsp B. Powder
1 tsp cinnamon
1 " nutmeg
2 C raisins ½ C walnuts
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# Rocks — Frances's Recipe
*Recipe from the kitchen of Frances*
## Ingredients
- 2 cups brown sugar, sifted
- 1 cup shortening
- 2 eggs
- 1 cup cold coffee
- 1 tsp baking soda, level
- 4 cups flour
- 1 heaping tsp baking powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- 2 cups raisins
- 1/2 cup walnuts
- 1/4 tsp salt
## Instructions
1. Cream shortening and sifted brown sugar together until smooth.
2. Beat in eggs one at a time.
3. Stir in cold coffee.
4. Sift together flour, baking soda, baking powder, cinnamon, and nutmeg.
5. Add dry ingredients to creamed mixture and mix until combined.
6. Fold in raisins and walnuts.
7. Drop by spoonfuls onto greased baking sheets.
8. Bake until set and lightly browned. -
Roasting Seeds
ROASTING SEEDS
2 cups unwashed sunflower seeds (or pumpkin
seeds)
½ teaspoon Worcestershire sauce
1½ tablespoons melted butter (or oil)
1¼ teaspoons salt
Preheat oven to 250 degrees. Mix together seeds, Wor-
cestershire sauce, melted butter and salt. Spread coated
seeds in large shallow pan. Place in oven and leave about
20 minutes; stir occasionally until seeds are dry, crisp and
golden in color.
Note: This recipe is equally good when done with
pumpkin seeds.
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When the sunflower heads are yellow, petals turn
brown and dry and leaves are ragged and brown, they're
ready to harvest. Cut the heads off a few inches down
the stem. Hang them to dry in a well ventilated place —
you may want to tie a cloth bag (such as cheesecloth)
around the head to catch seeds dropping off while drying.
When most of the seeds are loose, remove the rest
from the pod with a stiff wire brush. Seeds that seem a
little moist should be spread out on a flat surface to dry
completely. Store seeds in small containers. They tend to
heat up and spoil in larger bins. Stir seeds a couple times
a week to prevent mustiness. Eat them either raw or
roasted.
---
# Roasting Seeds
## Ingredients
- 2 cups unwashed sunflower seeds (or pumpkin seeds)
- 1/2 tsp Worcestershire sauce
- 1 1/2 Tbsp melted butter (or oil)
- 1 1/4 tsp salt
## Instructions
1. Preheat oven to 250 degrees.
2. Mix together seeds, Worcestershire sauce, melted butter, and salt.
3. Spread coated seeds in a large shallow pan.
4. Place in oven and leave about 20 minutes, stirring occasionally, until seeds are dry, crisp, and golden in color.
**Note:** This recipe is equally good when done with pumpkin seeds.
## Harvesting and Storing Sunflower Seeds
1. When the sunflower heads are yellow, petals turn brown and dry, and leaves are ragged and brown, they're ready to harvest.
2. Cut the heads off a few inches down the stem.
3. Hang them to dry in a well ventilated place. You may want to tie a cloth bag (such as cheesecloth) around the head to catch seeds dropping off while drying.
4. When most of the seeds are loose, remove the rest from the pod with a stiff wire brush.
5. Seeds that seem a little moist should be spread out on a flat surface to dry completely.
6. Store seeds in small containers. They tend to heat up and spoil in larger bins.
7. Stir seeds a couple times a week to prevent mustiness.
8. Eat them either raw or roasted. -
Roast Pork with Applekraut
ROAST PORK
WITH APPLEKRAUT
1 pork roast (2½ to 3 pounds)
2 teaspoons garlic salt
2 teaspoon paprika
½ cup butter or margarine
4 medium cooking apples, cored
and sliced in rings
4 cups drained sauerkraut (about
two 1-pound cans)
½ cup packed light
brown sugar
1 teaspoon cinnamon
¼ teaspoon salt
Dash nutmeg
Sprinkle meat with garlic salt and pa-
prika. Place meat on a rack in an open
roasting pan. Roast in a 325-degree oven
for 1½ to 2 hours or until meat thermom-
eter reaches 170 degrees. Remove from
oven and let stand 15 minutes for easier
carving; remove strings if rolled roast.
Meanwhile, melt butter in a large skil-
let. Add apple rings, a few at a time, and
cook until well browned. Stir in sauer-
kraut, brown sugar, cinnamon, salt and
nutmeg; cover and cook over low heat 30
minutes, stirring occasionally. Serve kraut
mixture with sliced roast pork. Yields 6 to
8 servings.
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# Roast Pork with Applekraut
## Ingredients
- 1 pork roast (2 1/2 to 3 pounds)
- 2 tsp garlic salt
- 2 tsp paprika
- 1/2 cup butter or margarine
- 4 medium cooking apples, cored and sliced in rings
- 4 cups drained sauerkraut (about two 1-pound cans)
- 1/2 cup packed light brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- Dash nutmeg
## Instructions
1. Sprinkle meat with garlic salt and paprika.
2. Place meat on a rack in an open roasting pan.
3. Roast in a 325-degree oven for 1 1/2 to 2 hours or until meat thermometer reaches 170 degrees.
4. Remove from oven and let stand 15 minutes for easier carving; remove strings if rolled roast.
5. Meanwhile, melt butter in a large skillet. Add apple rings, a few at a time, and cook until well browned.
6. Stir in sauerkraut, brown sugar, cinnamon, salt and nutmeg; cover and cook over low heat 30 minutes, stirring occasionally.
7. Serve kraut mixture with sliced roast pork. Yields 6 to 8 servings. -
Roast Opossum
ROAST OPPOSSUM THE TAMPA TRIBUNE,7/28/77.
Skin, remove entrails, head and tail. Wash
with hot water. Cover with cold water; add one
cup salt and allow to stand overnight. Drain &
wash with boiling water. Add stuffing & skewer
as turkey. Put in roaster with 2 Tb. water &
bake in 350 degree oven for 1½ hours until ten-
der and brown. Baste often.
STUFFING: Brown 1 large onion in fat. Add
chopped liver and cook until tender. Add 2 c.
bread crumbs, salt, red pepper, dash Worcester-
shire sauce, 1 chopped hard-cooked egg, salt
and water to moisten.
Estate of Ella Ralls, Arcadia, Florida
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# Roast Opossum
*From the kitchen of Ella Ralls, Arcadia, FL via The Tampa Tribune — July 28, 1977*
## Ingredients
### Opossum
- 1 whole opossum
- 1 cup salt (for soaking)
- Water (hot, cold, and boiling, for cleaning and soaking)
- 2 Tbsp water (for roasting)
### Stuffing
- 1 large onion, browned in fat
- Opossum liver, chopped
- 2 cups bread crumbs
- Salt, to taste
- Red pepper, to taste
- Dash Worcestershire sauce
- 1 hard-cooked egg, chopped
- Water, to moisten
## Instructions
### Opossum Preparation
1. Skin the opossum and remove the entrails, head, and tail.
2. Wash with hot water.
3. Cover with cold water; add 1 cup salt and allow to stand overnight.
4. Drain and wash with boiling water.
### Stuffing
1. Brown 1 large onion in fat.
2. Add chopped liver and cook until tender.
3. Add 2 cups bread crumbs, salt, red pepper, a dash of Worcestershire sauce, and 1 chopped hard-cooked egg.
4. Add water to moisten and mix well.
### Assembly and Roasting
1. Fill the opossum cavity with stuffing and skewer closed as you would a turkey.
2. Place in a roaster with 2 Tbsp water.
3. Bake in a 350°F oven for 1 1/2 hours until tender and brown, basting often. -
Ripe Tomato Preserves
Ripe Tomato Preserves
This recipe came from my own roots. It's one
my mother used to make and it's delicious. In fact,
it is one that money can't buy. At any rate, I have
never found this preserve on grocer's shelves in
all of my meanderings.
Prepare the tomatoes by washing, then scalding
with boiling water to make the skins slip off easily.
Cut out the stems and hard cores and put the
tomatoes through a coarse grinder. If you don't
have a grinder, dice them up into small chunks.
Into a large kettle, measure:
4 tablespoons lemon juice
1/4 cup boiling water
1/8 teaspoon salt
1 package pectin
grated rind of 1 lemon
2-1/4 cups ground, ripe tomatoes
Stir well and bring to a boil. Add 3-1/2 cups of
sugar and bring to a rolling boil. Boil for exactly 4
minutes. You must stir the preserves all the time
you are making it . . . but the whole process takes
only about 6 minutes. Pour into 1/2 pint sterilized
jars and seal.
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# Ripe Tomato Preserves
## Ingredients
- 4 Tbsp lemon juice
- 1/4 cup boiling water
- 1/8 tsp salt
- 1 package pectin
- Grated rind of 1 lemon
- 2-1/4 cups ground, ripe tomatoes
- 3-1/2 cups sugar
## Instructions
1. Prepare the tomatoes by washing, then scalding with boiling water to make the skins slip off easily.
2. Cut out the stems and hard cores and put the tomatoes through a coarse grinder. If you don't have a grinder, dice them up into small chunks.
3. Into a large kettle, measure the lemon juice, boiling water, salt, pectin, grated lemon rind, and ground tomatoes.
4. Stir well and bring to a boil.
5. Add 3-1/2 cups of sugar and bring to a rolling boil.
6. Boil for exactly 4 minutes, stirring the preserves the entire time. The whole process takes only about 6 minutes.
7. Pour into 1/2 pint sterilized jars and seal. -
Richard Petty's Angel Food Cake
THIS WEEK'S CELEBRITY RECIPE
RICHARD PETTY'S
ANGEL FOOD CAKE
The NASCAR legend wheels into the
kitchen to share a favorite dessert.
Preparation time: 20 minutes. Baking
time: 1 hour and 15 minutes. Serves 10 to 12.
1½ cups egg whites ¼ tsp. salt
1 tsp. cream of tartar 1 tsp. vanilla
1½ cups sugar 1 cup flour
BEAT egg whites until foamy, add cream of tartar;
beat until stiff, but not dry. Gradually beat in sugar
and salt. Add vanilla, then gently fold in flour. Bake in
angel food pan at 325 degrees for 1 hour and 15 min-
utes or until top is browned.
Nutrition per serving: calories 103
From the book CELEBRITY CHEFS OF COUNTRY MUSIC &
MOTORSPORTS. Copyright © 2001 by Lehi Christian Children's
Foundation, Salem, VA 24153. Phone 540-562-1871.
To order books mentioned in The ENQUIRER or any other
books in print call Books Now at 800-266-5766 ext. 1588.
Back:
COMPARE AND SAVE
Formulated to delivers results comparable
to the leading national brands at just a
fraction of the cost
Economically priced
without sacrificing quality
TRY XTREMELEAN™ TO[DAY]
Available at CVS/Pharmacy, Genovese, Discount
Drug Emporium, Duane Reade, Osco Drug/Sav-[on],
Phar-Mor, A & P, Randall's/Tom Thumb, Stop &[Shop]
Fresh, Waldbaums and other fine stores
If not available at a store near you, call
toll free 1-800-645-5412 for more information.
www.naturesbounty.com
© Nature's Bounty, Inc., 2002
---
# Richard Petty's Angel Food Cake
## Ingredients
- 1 1/2 cups egg whites
- 1 tsp cream of tartar
- 1 1/2 cups sugar
- 1/4 tsp salt
- 1 tsp vanilla
- 1 cup flour
## Instructions
1. Beat egg whites until foamy, add cream of tartar; beat until stiff, but not dry.
2. Gradually beat in sugar and salt.
3. Add vanilla, then gently fold in flour.
4. Bake in angel food pan at 325 degrees for 1 hour and 15 minutes or until top is browned. -
Rich Pecan Pie
RICH PECAN PIE LOG CABIN SYRUP
1½ cups Log Cabin Syrup
¼ cup (½ stick) margarine
¼ cup sugar
1½ cups pecan halves
1 unbaked 9-inch pie shell
3 eggs, slightly beaten
1 teaspoon of vanilla
Dash of salt
Heat oven to 375 degrees.
Combine syrup, margarine and sugar in sauce-
pan. Bring to boil; boil gently 5 minutes, un-
covered, stirring occasionally. Cool slightly.
Card 1 Back:
Place pecans in pie shell. Mix eggs, vanilla,
and salt in bowl. Gradually stir in cooled
syrup mixture. Pour over pecans in pie shell.
Bake 35-40 minutes or until knife inserted
near center comes out clean. Cool on wire
rack.
Makes 8 servings.
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# Rich Pecan Pie
*Log Cabin Syrup*
*Makes 8 servings*
## Ingredients
- 1 1/2 cups Log Cabin Syrup
- 1/4 cup (1/2 stick) margarine
- 1/4 cup sugar
- 1 1/2 cups pecan halves
- 1 unbaked 9-inch pie shell
- 3 eggs, slightly beaten
- 1 tsp vanilla
- Dash of salt
## Instructions
1. Heat oven to 375°F.
2. Combine syrup, margarine, and sugar in a saucepan. Bring to a boil; boil gently 5 minutes, uncovered, stirring occasionally. Cool slightly.
3. Place pecans in the pie shell.
4. Mix eggs, vanilla, and salt in a bowl. Gradually stir in the cooled syrup mixture. Pour over pecans in the pie shell.
5. Bake 35–40 minutes or until a knife inserted near the center comes out clean.
6. Cool on a wire rack.