Cream Scones

2 Cups flour

1 T. baking powder

2 T. granulated sugar

2 T. brown sugar

1/2 t. salt

5 T. butter – cold, cut in pieces

1 egg

3/4 Cup heavy cream

1/2 cup mini chocolate chips (optional)

Preheat oven to 400 degrees. Stir together dry ingredients. Cut in cold butter. Add chocolate chips. Stir together heavy cream and egg, then mix into dry ingredients until dough begins to form. Turn onto counter and knead until dough comes together. (Be careful not to over work the dough) Press into a disc about 1″ thick then transfer to an ungreased baking sheet. Cut into wedges and separate slightly. Bake immediately, about 14 minutes. If you wish to put a glaze on them (yum), stir together about a cup of powdered sugar, 1/4 t. vanilla and water and drizzle over scones once they are out of the oven.


For Cranberry Orange Scones:

Add zest of one orange to the dry ingredients. Stir in 1/2 cup dried cranberries in place of the chocolate chips. Add 2 T. orange juice with the cream and egg.

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Cream Scones
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2 sticks butter (1c) or part butter/part shortening

1 teaspoon vanilla

2-4 Tablespoons milk

4 cups sifted confectioners sugar

pinch of salt (if using unsalted butter or shortening)

Cream butter, add sugar gradually, mixing in milk as needed to keep it smooth. Add vanilla. Add more milk to desired consistency. *If you use water instead of milk, the icing will set up a little bit better for keeping at room temp.

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Houstons Artichoke Dip

2 cans artichoke hearts
1 cup mayonnaise
1 cup mozzarella cheese
1 cup parmesan cheese
1 small onion

little garlic
1 package chopped spinach

Combine and bake at 350 for 30 minutes

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Houstons Artichoke Dip
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2 Cups long-grain white rice
1/2 Cup Margarine — Melted
1/4 Cup vegetable oil
2 Cups Onion — Finely chopped
1/2 Piece Bell pepper — Finely chopped
3 Ribs Celery — Finely chopped

4 Cloves Garlic — Finely chopped
2 Cups Shrimp — Lightly Sauteed Peel
2 Cups Chicken Breasts — Lightly Sauteed Dice
2 Cups Smoked Sausage — Lightly Sauteed Dice
1/2 Cup Canned Tomatoes — Squeezed
3 cups chicken broth

1 tbl Worcestershire sauce
4 tbls Louisiana hot sauce
1 Tbl kitchen bouquet
3 tsp cayenne pepper — ground
1/4 stick sweet cream butter — melted
1/2 cup green onion — thinly sliced

4 Tbls parsely — finely minced

First take a 5 quart cast iron dutch oven and mix rice and melted
margarine together thoroughly. You want to be sure that each grain is
coated with the margarine.

Meanwhile in a 12 inch heavy aluminum skillet, heat the veg. oil over a
high flame and fry down the onions, green pepper, garlic, and celery until

they are brown.

Drop in the shrimp, chicken, and sausage; and fry them along with the
veggies until the meat is seared (you want to seal in the juices).
Now mix the meats and the sauteed veggies into the raw rice. Toss in the
squeezed tomatoes, pour in stock , stir in all the remaining ingredients
EXCEPT the green onions and parsley. Then pour in butter and mix
everything together well until the dish is uniformly blended.

At this point, cover dutch oven tightly and bake it at 375 for 45 min.

Toss in the green onions and parsley. Stir the jambalaya to mix all
the ingredients.
Once more, cover the pot again and continue to bake it for another 15
minutes until the rice is tender and flaky.
Serve it immediately piping hot. right from the pot.

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Lydia’s Pie Crust

2 tablespoon sugar
2 cups flour
2/3 cup butter
1 teaspoon salt
6 tablespoons ice water — * see note

Mix dry ingredients.
Cut in half of the butter, then cut in the other half of the
Add water one tablespoon at a time, stirring with a fork.
Water should not be added to the outside of the dough, but should be mixed
well, while combining.

To bake this crust, roll crust out, and place in pie-pan.
Poke crust genereously with a fork on the bottom and on the sides to avoid
Line the inside of pie-crust with a double thickness of foil, covering
the entire crust, and wrapping down the outside of the pan approximately
1/2 to 1 inch.
bake at 425 degrees for eight minutes.
remove foil.
bake for 5 minutes, or until crust is golden brown.

* water: 5 to 7 tablespoons of ice-water depending on texture

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Lydia's Pie Crust
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Mexican eight layer dip

2 cups lettuce — shredded
1 9 ounce can bean dip
1/4 cup picante or taco sauce

8 ounces sour cream
6 ounces frozen avocado dip — thawed
1 cup cheddar cheese or monterey jack — shredded
1/4 cup green onion — sliced
2 Tablespoons pitted black olives — chopped
2/3 cup fresh tomato — chopped

tortilla chips

On a platter arrange lettuce, leaving a 2 inch open rim at edge of
platter. Combine bean dip and picante sauce. Spread bean mixture over
lettuce, making a layer 1/4 inch thick. Next layer sour cream and avocado
dip. Top with cheese, onions, and olives. Cover and chill 4 to 24 hours.
Before serving sprinkle with chopped tomato. Arrange chips or crackers on
the platter around spread.

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Mexican eight layer dip
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Mini Chocolate Mousse Cups


12 ounces bittersweet or semisweet chocolate, chopped


8 ounces bittersweet or semisweet chocolate, chopped

3 tablespoons water

3 large egg yolks

1/4 cup powdered sugar

1/2 cup ground toasted hazelnuts

2 tablespoons hazelnut liqueur

1 1/2 cups chilled whipping cream

1/4 cup chopped toasted hazelnuts

If making plain chocolate mousse without hazelnuts, substitute vanilla extract for hazelnut liqueur.

For Cups:

Line mini muffin tin with paper liners.

Melt chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using pastry brush, brush chocolate over bottom and up sides of liners to coat evenly. Freeze until chocolate firms, about 30 minutes

Remelt chocolate; add 1 tablespoon to each cup and brush over bottom and up sides, forming second coat. Freeze until completely set, about 1 hour. (Can be made 1 day ahead. Cover; keep frozen.)

For Mousse:

Melt chocolate in top of double boiler over simmering water, stirring until smooth. Cool briefly.

Meanwhile, combine water, yolks and powdered sugar in large metal bowl. Set bowl over simmering water in base of double boiler and whisk until mixture is frothy and candy thermometer registers 160°F, about 6 minutes. Remove from over water. Using electric mixer, beat until thick and cool, about 3 minutes. Fold cooled chocolate, then ground hazelnuts and Frangelico into yolk mixture. Beat cream in medium bowl until stiff peaks form. Fold into chocolate mixture in 3 additions.

Peel paper liner from each chocolate cup. Arrange cups on platter. Pipe mousse into cups. Sprinkle chopped hazelnuts over. Serve immediately or chill up to 1 day.

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Mini Chocolate Mousse Cups
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Old-Fashioned Vanilla Ice Cream

1 1/3 Cups sugar
1 Tablespoon Cornstarch
1/4 teaspoon salt
3 cups whole milk

2 egg yolks
1 can evaporated milk
1 cup whipping cream
1 tablespoon vanilla extract

In a medium saucepan combine sugar, cornstarch, and salt. Stir in whole
milk. Stir over med. heat until mixture begins to simmer.

Simmer 1 minute over low heat; set aside
In a small bowl, lightly beat egg yolks.
Stir about 1 cup milk mixture into egg yolks; stir egg yolk mixture into remaining milk mixture.
Cook and stir over low heat 2 minutes or until slightly thickened.
Stir in evaporated milk, whipping cream and vanilla.
Cool to room temp.
Pour into ice cream canister.
Freeze in Ice Cream maker according to manufacturer’s directions.

Makes 2 quarts.

If tripling, cut the sugar back to 3 cups.

Use 2 cups total rock salt.

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Old-Fashioned Vanilla Ice Cream
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Pork Chops in Mustard Sauce

4 6 ounce bone-in pork center chop — (about 3/4 inch thick)

coarse salt

freshly ground black pepper

minced garlic

2 teaspoons olive oil

1 1/2 cups dry white wine

1/3 cup honey

1/4 cup dijon mustard


Rub pork with salt, pepper and garlic. Heat oil in a large nonstick skillet over medium high heat. Add pork; cook 3 minutes on each side or until browned. Remove pork from pan.

Add the wine, honey, and mustard to pan; bring to a boil, and cook 3 minutes.

Add the pork; reduce heat, and simmer mixture for 12 minutes, turning the pork after 6 minutes. When pork is fully cooked, add a little cornstarch mixed with water to the sauce and whisk. Makes a nice sauce to serve over the pork and white rice.


“Cooking Light April 2001”

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Pork Chops in Mustard Sauce
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Press-In Cookie Crust

Yields one crust for one 9.5″ tart.

1 cup finely ground cookies (about 25 Chocolate wafers, 8 whole graham crackers, or 25 vanilla wafers)
2 Tbs. sugar
3 Tbs. unsalted butter, melted

mix cookie crumbs with sugar until well blended, drizzle the melted butter over the crumbs and mix until the crumbs are evenly moistened. Put the crumbs in the tart pan and spread the crumbs so that they coat the bottom of the pan and start to climb up the sides. Us your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall about a scant 1/4 inch thick. Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer.

Bake the crust at 350 until it smells nutty and fragrant , about 10 minutes. Set on cooling rack and let cool.

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Press-In Cookie Crust
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Raspberry Truffles

1 cup fresh raspberries
1 pound semisweet chocolate or bittersweet chocola — finely chopped
1 1/2 cups heavy cream

1 pinch salt
Hershey’s Special Dark Chocolate — For dipping

Put raspberries through a sieve. You should have about a 1/2 cup raspberry
Put chopped chocolate in a med. bowl. Heat cream just til boiling. Pour
hot cream over chopped chocolate. Wisk to blend. Stir in the raspberry
puree and salt. Refrigerate until completely chilled about 1 hour. Shape

into 1 inch balls and dip

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Raspberry Truffles
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Roasted Potatoes

Preheat oven to 350. Cut a combination of sweet potatoes and white potatoes into large bite-size pieces (unpeeled). Toss in a bowl with olive oil and sea salt. Lay out on a sprayed jelly roll pan in single layer and roast for around an hour, turning once or twice with a spatula. Heat oven to 400, brush potatoes with a little butter, sprinkle with more salt and roast a little while longer until they turn golden.

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Roasted Potatoes
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Seven Layer Bars

1/2 cup Butter
1 1/2 cups graham cracker crumbs
2 cups Coconut
6 ounces chocolate chips
6 ounces butterscotch chips
1 cup nuts
14 ounces sweetened condensed milk

Mix butter and graham cracker crumbs,
press into a buttered 9 x 13 baking pan.
Layer coconut, chips, and nuts.
Drizzle condensed milk over the dessert.

Bake at 350 degrees for 20 minutes

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Seven Layer Bars
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Southern Italian Pasta

2 1 Pound ground sausage (1 mild 1 hot)
2 cans diced tomatoes

1 lg onion — chopped
5 cloves garlic — minced
1 cup white wine
10 ounces sour cream
1 box penne pasta

Brown sausage w/onion and garlic. Drain

Add tomatoes with juice & white wine
Boil until almost all liquid is gone.
While it is boiling, boil pasta according to box, drain.
Add meat mixture to pasta, stir in sour cream.
Serve immediately

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Southern Italian Pasta
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Steak Butter

1/2 pound butter

1 clove garlic — minced
2 tablespoons lemon juice
1 Tablespoon chives — chopped
1 Tablespoon dried basil
1 Teaspoon hickory salt
1 teaspoon paprika

1/2 teaspoon salt
1/4 teaspoon pepper

Mix butter untill soft, beat in rest of ingredients.

spread over hot steak before serving
place in small serving dishes by each plate for each diner to use.

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Steak Butter
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Swedish Shortbread

1 cup butter
1 cup sugar (+ 2 Tablespoons)
2 1/2 cups flour

Cream butter and sugar. Add flour.

Roll into a strip about the size of your finger – the length of the cookie
Make a hollow through the middle of the strip with your finger.
Fill with jam of your choice
Bake 15-20 minutes at 375
Drizzle with powdered sugar/water/almond extract mixture.
Cut into sections diagonally.

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Swedish Shortbread
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Ultimate Quick and Easy Pasta Sauce (red)

1 teaspoon olive oil
1 cup onion — chopped
4 cloves garlic — minced
1/2 cup dry red wine or 2 tb. balsamic vinegar
1 tablespoon sugar

1 tablespoon chopped fresh basil or 1 teaspoon dried
2 tablespoons tomato paste
1/2 teaspoon italian seasoning
1/4 teaspoon black pepper
2 14.5 ounce cans diced tomatoes, — undrained
2 tablespoons chopped fresh parsley

Heat oil in a saucepan or large skillet over medium-high heat. Add onion
and garlic; saute 5 minutes. Stir in wine and next 6 ingredients; bring to
a boil. Reduce heat ot medium, and cook, uncovered about 15 minutes. Stir
in parsley. Yield 3 cups.

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Ultimate Quick and Easy Pasta Sauce (red)
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