Kopy Kat Recipes - S

S & J Seafood Cafe Cajun Barbeque Shrimp

1 pound jumbo shrimp (heads on or off)

Mix thoroughly following spices:

1 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon chopped rosemary (measure first, then chop)
1/2 teaspoon leaf oregano
1 teaspoon paprika
1/2 teaspoon thyme

Butter mixture
1/4 pound unsalted butter
2 teaspoons Worcestershire sauce
1/2 teaspoon granulated garlic

Melt unsalted butter. Add and mix Worcestershire and granulated garlic. Place cast iron skillet over medium flame. Ladle 2 ounces butter mixture into skillet. Add three teaspoons spice mixture and stir to mix well. Bring to simmer.

Place shrimp in skillet and cook for 30 seconds on each side. Lower flame (or heat) and ladle 1 1/2 ounces beer into skillet. Add 1 scoop cooked rice to the center of skillet and pull from flame. Sprinkle with chopped parsley.

Garnish with kale and lemon wedges. (Optional: mix unused butter and spices together for drizzling or dipping sauce, or keep for another time.)

Steak-N-Shake Chili

2 tablespoons oil
1 1/2 pounds ground beef
1/2 teaspoon salt
1 can onion soup
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon black pepper
2 teaspoons cocoa
2 cans kidney beans
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 cup cola (Coca-Cola, Pepsi or generic)

Brown ground beef and salt in oil. Put soup in blender, blend for 1 minute. Add all to crockpot. Drain beef and beans before adding to crockpot. Let simmer on low for 6 hours or on high for 2 hours.

Stelio's Family Restaurant Stuffed Peppers

6 large green peppers
1 pound lean hamburger
1 onion
1 cup long grain rice
1 (16 ounce) can tomato sauce
Salt and pepper, to taste
Margarine or butter
4 tablespoons of Worcestershire Sauce

Wash and cut tops off peppers, clean out seeds.

In a large bowl, mix the hamburger, rice, onion, 4 ounces of the tomato sauce and a small amount of water to moisten. Fill peppers to the top.

Put pat of butter or margarine in mixture in pepper. Mix remaining tomato sauce with an equal amount of water. Lay peppers on their sides in roasting pan. Pour tomato mixture over peppers. Cover with aluminum foil. Bake at 325 degrees for 1 1/2 hours.

Uncover, turn peppers, and cook for another 1/2 hour or until peppers are soft and browned. When you uncover peppers, drain juice into saucepan. Serve hot with peppers.

Stone's Creek Restaurant Lemon Chiffon Pie

Baked pie shell
8 egg yolks, slightly beaten
1 cup granulated sugar
Juice from 2 lemons
2 lemon rinds, grated
Salt to taste
2 tablespoons unflavored gelatine
1/2 cup cold water
8 egg whites, beaten
1 cup granulated sugar

Cook egg yolks, 1 cup sugar, juice from two lemons, grated lemon rind and salt in a double boiler, stirring frequently until it reaches the consistency of thick custard. Soak gelatine in cold water until dissolved. Add to hot custard and let cool.

Beat the egg whites stiff, but not dry. Beat in 1 cup sugar gradually and then beat again. Fold cooled custard into beaten egg whites. Put into baked pie shell and chill three hours. Serve with whipped cream

Subway Sweet Onion Dressing

1/2 cup light corn syrup
1 tablespoon minced white onion
1 tablespoon red wine vinegar
2 teaspoons white distilled vinegar
1 teaspoon balsamic vinegar
1 teaspoon brown sugar
1 teaspoon buttermilk powder
1/4 teaspoon lemon juice
1/8 teaspoon poppy seeds
1/8 teaspoon salt
Pinch cracked black pepper
Pinch garlic powder

Combine all ingredients in a small microwave-safe bowl. Heat mixture uncovered in the microwave for 1 to 1 1/2 minutes on high until mixture boils rapidly. Whisk well, cover and cool. Makes about 2/3 cup.

South Side Soda Shop and Diner Meatloaf

1 teaspoon prepared horseradish
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound ground beef, moistened
1/2 onion, finely chopped
1 egg
2 teaspoons Worcestershire sauce
1 cup bread crumbs
1 cup ketchup

Preheat oven to 350 degrees. In a small bowl, mix together the horseradish, mustard, salt, and pepper. Set aside. In large bowl, mix ground beef, onion, egg, and Worcestershire sauce.

Add contents of small bowl and mix thoroughly. Add the bread crumbs and combine well. Place mixture into a 1-pound loaf pan. Pour ketchup over top and place in oven. Bake uncovered for 45 to 60 minutes. Makes 4 servings

Stretch at Grinders Bengal Tiger Pizza

Dough:
20 rounded cups high-gluten flour
1 ounce salt
5 ounces slow rise yeast
2 cups body temperature water
1 to 2 tablespoons olive oil

Green Sauce:
1/2 pound fresh basil, leaves only
1/4 cup fresh cilantro, leaves only
4 cloves garlic
Salt and freshly ground black pepper
Olive oil

Pizza:
About 2 cups mozzarella pizza cheese
About 2 cups provolone pizza cheese
2 cups tandoori chicken, cooked
1 cup real crabmeat
1 (4-inch) piece hearts of palm, thinly sliced
1/4 cup finely chopped fresh cilantro leaves

For the dough: Mix all ingredients 3 to 4 minutes until done, being careful not to mix too long so that the dough becomes tough. Add the olive oil and roll it into the dough.

Place the dough in a pot, cover loosely with plastic and refrigerate for 8 hours. Remove dough from pot and roll into 18-ounce balls, place on a tray and let rise 6 to 8 more hours.

For the green sauce: Blend all ingredients in a blender, slowly adding olive oil until the consistency becomes slightly thinner than peanut butter.

For the pizza: Preheat oven to 550 degrees. Roll and toss 1 ball dough until it's 18 to 20-inches around. Reserve remaining dough for another use or for other pizzas. Place on a pizza pan and cover with green sauce, any leftovers keep in the refrigerator for up to 3 days.

Top with a blend of mozzarella and provolone pizza cheese. Add the tandoori chicken, real crabmeat and hearts of palm. Bake for approximately 15 minutes or until the crust is golden brown. Remove from oven and top with the fresh cilantro. Makes 1 pizza

Silk City Diner Pork and Sweet Potato Empanadas

Pork:
1/4 cup granulated garlic
1/4 cup coarse kosher salt
1/4 cup smoked sweet paprika
1/4 cup cumin powder
1/4 cup onion powder
1/4 cup black pepper
1 pound boneless pork shoulder, cut into large cubes

Dough:
2 cups all-purpose flour
2 teaspoons baking powder
Pinch salt
Pinch sugar
1/3 cup shortening
1/3 cup cold water

Filling:
1 cup sweet potato, cooked and mashed
1/2 cup black beans, cooked
1/2 cup chopped fresh cilantro leaves
1/2 teaspoon ground cinnamon
Salt and freshly ground black pepper

Salsa:
1 cup diced pineapple
1/4 cup diced red onion
1 jalapeno, seeded and diced
2 limes, zested and juiced
2 tablespoon fresh cilantro leaves, chopped

Glaze:
1/2 cup chipotle pepper puree
1/2 cup honey

Oil, for frying
Fresh cilantro sprigs, for garnish

For the pork: Combine the spices with pork and let marinate for 2 hours. In a large pot add the pork and enough water to cover and bring to a boil. Reduce heat and simmer until the meat pulls apart easily. Set aside to cool. Shred with a fork.

For the dough: In a large bowl combine the dry ingredients and shortening and mix. Add small amounts of the water at a time until the dough forms. Knead for a few minutes, and then wrap the dough in plastic and allow to rest for 1 hour.

After the dough rests, on a floured table roll out dough to 1/8-inch thick. Cut 4-inch disks and set aside in the refrigerator. Excess scraps can be rolled again for more disks, just allow the scrap ball to rest before rolling.

For the filling: Mix equal parts cold water and flour to use as a binder for the empanadas. Fill the dough disks with a generous spoon of the filling, brush the outer edges with the flour and water mix and then fold over so it looks similar to ravioli. Crimp the edges with a fork and set aside for frying.

For the salsa and glaze: In a medium bowl, mix all the ingredients for the salsa. In a separate bowl combine the ingredients for the glaze.

Preheat oil in a large saucepan or Dutch oven to 350 degrees. Fry the empanadas for about 3 to 5 minutes or until they are golden brown. Brush the empanadas with the chipotle honey glaze and serve on a bed of the salsa. Garnish with fresh cilantro sprigs and some of the glaze. Makes 6 to 8 servings

Salamander Restaurant's Maki Rolls

Rice:
2 1/2 cups sushi rice
2 3/4 cups water
2/3 cup rice wine vinegar
1/3 cup mirin

Vegetables:
10 blanched asparagus spears
1 julienned red pepper
1 cucumber, seeded and sliced thin lengthwise
1 avocado, pitted, peeled, and sliced thin

Seasoning and Garnishes:
1/2 pound crabmeat
1 pound raw tuna
1 pound cured or smoked salmon
Spicy mayonnaise
Gari-beni shoga (pickled ginger)
Wasabi
Toasted coriander
Sesame seeds
Salt
10 nori sheets

Prepare garnishes. When rice is cooled, roll in nori as tightly as possible using interesting combinations of garnishes inside. Accompany with gari, wasabi, and spicy mayonnaise. Makes 45 to 50 pieces

Sorensen's Resort Beef Burgundy Stew

6 pounds stew meat cut up into bite-size pieces
10 to 12 cloves garlic
1 to 2 cubes butter or margarine
1 50-ounce can beef consomme
1 cup red burgundy wine
6 to 8 carrots, peeled and cubed
1 large onion, cubed
6 to 8 brown potatoes, peeled and cubed
4 stalks celery, sliced
10 mushrooms, sliced
3 tablespoons dry parsley
4 tablespoons sweet basil
4 bay leaves
Ground pepper and garlic salt to taste

Cut fat off meat. Brown thoroughly one panful at a time with butter, garlic and pepper. Put into large pot with consomme, wine, onion, celery and spices.

Bring to a boil and simmer 45 to 60 minutes until meat is tender. Add carrots and potatoes and cook until tender. Add mushroom and adjust seasonings. To thicken, mix 1/4 cup cornstarch with water; add to stew, stir and remove from heat. Serves 15

Sugar Hill Retreat Meat Loaf

2 pounds lean ground beef
2 eggs
3 cups cornflakes
1/2 cup onion, chopped
1/2 cup green pepper, chopped
2 small cans tomato sauce
2 tablespoons worcestershire sauce
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Mix all ingredients. Shape into two loaves. Place in greased 12 x 12 x 4-inch casserole. Cover and bake at 350 degrees for 1 hour. Makes 4 servings

Stoney Brook Reuben Brunch Casserole

10 slices rye bread, cut into 3/4-inch cubes
1 pound cooked corned beef
2-1/2 cups shredded Swiss cheese (10 ounces)
6 eggs, lightly beaten
3 cups milk
1/4 teaspoon pepper

Grease 13 x 9 x 2-inch glass baking dish. Arrange bread cubes on bottom of dish. Coarsely shred corned beef with knife; layer meat over bread and sprinkle with cheese. Beat eggs, milk, and pepper in bowl until well blended; pour over corned beef mixture. Cover with foil and refrigerate overnight.

When ready to bake, preheat oven to moderate (350 degrees). Bake casserole, covered, in preheated oven for 45 minutes, then uncovered for 10 minutes more or until bubbly and puffed. Serve immediately. Serves 10

Scofield House Ham Souffle Roll

3 tablespoons butter or margarine
1/3 cup all-purpose flour
1/8 teaspoon pepper
1-1/3 cups milk
4 beaten egg yolks
4 egg whites
1/4 teaspoon cream of tartar
2 tablespoons margarine or butter
1 tablespoon all-purpose flour
3/4 cup half & half
3/4 cup chopped ham
1/4 cup green onions (2)
1 cup shredded Swiss cheese

Line a 15 x 10 x 1-inch baking pan with foil, extending foil 1 inch beyond edges of the pan. Grease and lightly flour the foil. Set pan aside.

For the souffle roll, in a medium saucepan melt 3 tablespoons margarine or butter. Stir in the 1/3 cup flour and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat. In a medium mixing bowl, slowly stir thickened mixture into beaten egg yolks. Cool slightly.

In a large mixing bowl, beat egg whites and cream of tartar with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Fold a little of the beaten egg whites into the egg yolk mixture. Fold yolk mixture into remaining beaten egg whites. Spread into pan. Bake in a 375-degree oven about 15 minutes or until souffle is puffed, slightly set, and a knife inserted near the center comes out clean.

Meanwhile, for the filling, in a small saucepan melt 2 tablespoons of margarine or butter. Stir in the 1 tablespoon flour. Add the half & half all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in the ham and green onions.

Line an extra-large baking sheet with foil. Generously grease the foil. Immediately loosen the baked souffle from pan. Place the foil-lined baking sheet over the souffle, foil side down. Invert souffle onto baking sheet. Carefully peel foil off of the top of the souffle.

Sprinkle shredded cheese over souffle; spread filling over cheese. Use foil on the baking sheet to lift and roll up souffle, jelly-roll style, starting from one of the short sides. Transfer the souffle to an oven-proof serving platter. Return the souffle roll to the oven for 10 to 15 minutes or until heated through. Serves 8

St. Andrews on the Green Streusel Bars

1-1/2 cups Quaker oats (quick or old fashioned, uncooked)
1-1/4 cups all-purpose flour
1/2 cup firmly packed brown sugar
3/4 cup (1-1/2 sticks) margarine or butter, melted
1 cup fresh or frozen blueberries
1/3 cup raspberry or strawberry preserves
1 teaspoon all-purpose flour
1/2 teaspoon grated lemon peel (optional)

Heat oven to 350 degrees. Combine oats, 1-1/4 cups flour, sugar, and margarine; mix until crumbly. Reserve 1 cup oat mixture for streusel; set aside. Press remaining oat mixture onto bottom of ungreased 8 or 9-inch square baking pan. Bake 13 to 14 minutes or until light golden brown. Cool slightly.

In medium bowl, combine blueberries, preserves, 1 teaspoon flour, and lemon peel; mix gently. Spread over crust. Sprinkle with reserved oat mixture, patting gently. Bake 20 to 22 minutes or until light golden brown. Cool completely; cut into bars. Store tightly covered. Makes 16 bars

Sunset Hill House Almond Raisin Hermit Squares

2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon all-spice
1 cup raisins
2 cups boiling water
1/4 pound butter
1/2 cup granulated sugar
2 large eggs
1/2 cup dark molasses
1 cup slivered or sliced almonds

Preheat oven to boil water in a small saucepan. Remove from heat and pour raisins into the hot water. Let stand for five minutes, strain and set aside. Cream butter in a large mixing bowl. Add sugar and beat well. Add eggs one at a time, beating well after each addition.

Add molasses and beat well. With mixer on low speed, add the dry ingredients. Mix until well blended, scrape the sides of the bowl frequently. Add raisins and nuts and mix well. Spread evenly in a greased 13 x 9 inch pan. Bake 35-46 minutes at 350 degrees or until toothpick inserted in the middle comes out clean. Slice when cooled Serves 8

Stonewall Jackson Inn Pumpkin Brownies

1 15-ounce can of pumpkin
1-1/4 cups vegetable oil
4 eggs
1 cup brown sugar
1 cup granulated white sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1 container whipped topping or cream cheese frosting (optional)

Preheat oven to 350 degrees. Beat together eggs, oil, pumpkin, and sugars. Stir in remaining ingredients until evenly mixed. Pour into a greased and floured 9-by-13 inch baking dish. Bake for 30 minutes, or until center springs back when touched. Top with whipped topping or cream cheese frosting.

Schramm House Sweet Dream Bars

Cookie Crust:
1/2 cup soft margarine
1/2 cup brown sugar
1 cup sifted flour

Filling:
2 eggs
1 cup brown sugar
1 teaspoon vanilla
3 Tablespoons flour
1/4 teaspoon salt
1 teaspoon baking powder
1 cup coconut
1 cup coarsely chopped pecans

Cookie Crust: Preheat oven to 350 degrees. Mix together crust ingredients and pat into bottom of 13 x 9-inch ungreased pan. Bake for 10 minutes or until golden. Cool on wire rack.

Beat eggs until light, then gradually beat in sugar, vanilla, flour, salt, and baking powder. Stir in coconut and nuts and spread over crust. Bake for 25 minutes until firm to the touch. Cut into bars. Makes 30

Starlight Lake Inn Sour Cream Apple Pie

Topping
2/3 cup brown sugar
2/3 cup flour
2 teaspoons sinnamon
1/2 stick softened butter

Filling
1/4 cup flour
1/4 teaspoon salt
1 1/3 cups sugar
2 egss, beaten
2 cups sour cream
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
6 medium apples, peeled and shredded
1 (10 inch) deep-dish pie shell

Preheat oven to 375 degrees. To make the topping: Mix ingredients together in a small bowl. Set Aside.

To make the filling: Mix flour, salt, and sugar in a bowl. Add eggs, sour cream, vanilla, and nutmeg and stir. Fold in apples. Place filling in pie shell. Bake for approximately 40 - 45 minutes until firm, then place topping on pie and bake 5 minutes more. For a smaller pie tin, reduce recipe ingredients by about 1/3.

Sherwood Forest Inn Lemony Cheescake

1/2 cup graham cracker crumbs
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
4 egg whites
1 egg
1/3 cup freshly squeezed lemon juice
1 teaspoon vanilla extract
1/3 cup flour

Preheat oven to 300 degrees. Grease bottom of spring form pan and sprinkle graham cracker crumbs on bottom of pan. In bowl beat cream cheese until fluffy, then beat in condensed milk until smooth.

Add egg whites, egg, lemon juice, and vanilla; mix well. Stir in flour. Pour into prepared pan. Bake 50-55 minutes until center is set. Cool and refrigerate at least 4 hours. Makes 8 servings

Stonewall Jackson Inn Pineapple Upside Down Cake

1 pound butter
2 cups granulated sugar
2 tbsp. baking powder
9 eggs
4 oz. evaporated milk
4 oz. orange juice
Dash of almond extract
1 tsp. cinnamon
Zest of 1 orange or lime, grated
Fresh pineapple slices, half inch thick
Maraschino cherries

In a large mixing bowl, cream the butter and sugar until smooth with an electric mixer. In a separate bowl, whisk the eggs and the zest until light and fluffy; then pour the batter into the whisked eggs and mix well.

Then, slowly add and fold in one cup of sifted flour, alternating each cup with the mixture of baking powder, orange juice and milk, mixing each well. Lastly, fold in the cinnamon and almond extract.

Grease and flour cake pans and lay in pineapple slices and cherries. Pour batter in pans and bake at 350 for 50-60 minutes or until a broom straw comes out clean. Let cool for 10-12 minutes and turn the cake out. Let cool for at least 1-2 hours. Makes 2- 9" cake pans

Singleton House Inn Spinach Bacon Quiche

1 10 oz. frozen chopped spinach, thawed
4 large eggs lightly beaten
1 1/2 cups of half and half
1 1.8 oz package onion soup mix
1/4 teaspoon black pepper
3/4 cup of Hormel Premium real crumbled bacon
1/2 cup (2 oz) shredded sharp cheddar cheese
1/2 cup (2 oz) shredded mozzarella cheese
1 unbaked frozen deep dish pie shell or Pillsbury refrigerated pie crust.

Drain spinach well, pressing between layers of paper towels. Whish together eggs and next 3 ingredients, stir in spinach, bacon and cheeses. Pour mixture into frozen deep dish ( or 6 mini quiche pans for individual servings) place on baking sheet Bake 375 degrees for 40-45 minutes.

Stahlecker House Inn Candied Walnuts

1 cup sugar
1/4 cup milk
1 teaspoon cinnamon
1 tablespoon butter
1 teaspoon vanilla
2 cups walnuts, halved

Combine all ingredients except vanilla and nuts. Simmer on low heat until soft. Take off heat, add vanilla and pour over nuts. Let cool.

Selah Inn Mocha Mallow Mousse

1/2 cup Half & Half, half milk, half cream
1/2 cup coffee
4 cups miniature marshmallows
2 cups chilled whipping cream
1 tsp. vanilla extract
1 cup & 2 tablespoons chocolate chips

Combine Half & Half and coffee in heavy medium saucepan. Warm over medium heat, stir in marshmallows and stir until melted and smooth, about 3 minutes. Pour into large bowl. Let stand at room temperature about 45 minutes, whisking occasionally.

Melt chocolate in top of a double boiler over simmering heat until melted. Pour into large bowl and cool to lukewarm. Beat cream and vanilla until stiff peaks form. Fold half into coffee, marshmallow mix. Fold in remaining cream.

Whisk 1 cup of coffee-cream mix into chocolate. Fold in remaining mix into chocolate in 3 additions. Spoon mousse into 6 goblets, cover and chill. Garnish with whipped cream dollop, chocolate syrup and stemmed maraschino cherry. Serve at once. Makes 6 servings

Spring Mill Inn Persimmon Pudding

1 1/2 cups buttermilk
1 teaspoon baking soda
1 teaspoon baking powder
2 cups persimmon pulp
2 cups granulated sugar
3 eggs, beaten
1/8 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 1/2 cups flour
1/2 stick butter or margarine

Mix buttermilk, soda and baking powder together; set aside and let foam. Mix pulp, sugar, eggs, salt, vanilla and cinnamon together. Add to buttermilk mixture and add flour. Mix well.

Melt butter or margarine in 9"x12" pan; coat pan; combine buttermilk and pulp mixtures and blend well. Pour mixture into pan and bake at 325° for 45 minutes. Makes 9 servings

Spitzer House B&B Spaghetti Pie

6 oz spaghetti noodles
2 tablespoons butter
1/3 cup grated Parmesan cheese
2 well-beaten eggs
1 cup cottage cheese
1 lb ground beef
1/2 cup chopped onion
1/4 cup chopped green pepper
8 oz can (1 cup) tomatoes, cut up
6 oz can tomato paste
1 teaspoon sugar
1 teaspoon oregano, crushed
1/2 teaspoon garlic salt
1/2 cup shredded mozzarella cheese

Cook spaghetti according to package, drain, should be about 3 cups. Stir butter into hot noodles, add parmesan cheese and eggs. Form this mixture into a crust in a buttered 10-inch pie plate. Spread cottage cheese over bottom of crust.

In skillet, brown beef. Add onions and green peppers, cook until tender. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Heat well.

Pour mixture into spaghetti crust. Bake uncovered at 350°F for 20 minutes. Sprinkle with mozzarella cheese on top and bake another 5 minutes. Makes 4 servings