Classic Vanilla Pudding

Classic Vanilla Pudding

Enjoy this creamy dessert on its own, or add a few ingredients to create a silky coffee pudding, rich chocolate pudding, and more.
http://www.marthastewart.com/851821/classic-vanilla-pudding

Prep Time:
20 minutes
Total Time
:3 1/4 hours
Serves
: 4

Ingredients
1/2 cup granulated sugar
3 tablespoons cornstarch
1/8 teaspoon fine salt
1 1/2 cups whole milk
1/2 cup heavy cream
2 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract

Directions
1. Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine sugar, cornstarch, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
2. Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
3. Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
4. Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.

Cook's Note:
Top with whipped cream.
Make sure cream is cold before beating and add a little confectioners' sugar.
You can also add a little bit of Cocoa Powder on top of everything.

Spatzle

Ingredients:

• 4 cups flour
• 3 eggs
• 1 cup water
• 1 tablespoon salt

Directions: Prepare a firm dough from the flour, eggs, water and salt. Beat until it comes easily away from the sides of the bowl. Form dumplings and cook in boiling salted water. Skim them out, dip in cold water and serve on a hot platter. Spatzle may also be browned lightly in butter before serving. A favorite accompaniment to meat and vegetables. Serves 4. (Serves 4) Download recipe.

Steve Rose's Chicken Cutlets Parmesan

Ingredients:

• 5 chicken breast - thin, halve chicken breasts
• 1 egg beaten
• 3 cups seasoned breadcrumbs, enough to coat chicken
• 1 cup parmesan cheese
• 1 bag shredded mozzarella, or shred fresh yourself
• ⅓ cup Olive Oil

Directions: 1. Soak cut and cleaned chicken breasts in the beaten egg for 10 minutes.
2. Coat chicken breasts in breadcrumbs, so all sides are covered.
3. In a large sauté pan, heat up thin layer of Olive Oil.
4. Fry breaded chicken breasts in olive oil until they are a medium golden brown color.
5. Remove from pan and place breasts in a corning ware dish 1 layer deep.
6. Sprinkle chicken breasts with Parmesan Cheese, then a 2nd layer of shredded mozzarella.
7. Cover with tin foil and back at 350º for 20 minutes.
8. Uncover the breasts and continue to bake for 10 more minutes. (Serves 5) Download recipe.

Slow-Roasted Pork Butt or Shoulder with Peach Sauce

Ingredients:

• Pork Roast
• 1 6 to 8 lbs. Bone-In Pork Butt, 6 to 8
• ⅓ cup kosher salt
• ⅓ cup light brown sugar, Packed
• ground black pepper, To Taste
• Peach Sauce
• 10 oz. peaches, frozen peaches , cut into 1-inch chunks (about 2 cups) or 2 fresh peaches, cut into 1/2-inch wedges
• 2 cups dry white wine
• ½ cup granulated sugar
• ¼ cup (plus 1 Tbsp) unseasoned rice vinegar
• 2 sprigs fresh thyme
• 1 tablespoon whole-grain mustard

Directions: INSTRUCTIONS
1. FOR THE ROAST: Using sharp knife, cut slits 1 inch apart in crosshatch pattern in fat cap of roast, being careful not to cut into meat. Combine salt and brown sugar in medium bowl. Rub salt mixture over entire pork shoulder and into slits. Wrap roast tightly in double layer of plastic wrap, place on rimmed baking sheet, and refrigerate at least 12 and up to 24 hours.

2. Adjust oven rack to lowest position and heat oven to 325 degrees. Unwrap roast and brush off any excess salt mixture from surface. Season roast with pepper. Transfer roast to V-rack coated with nonstick cooking spray set in large roasting pan and add 1 quart water to roasting pan.

3. Cook roast, basting twice during cooking, until meat is extremely tender and instant-read thermometer inserted into roast near but not touching bone registers 190 degrees, 5 to 6 hours. Transfer roast to carving board and let rest, loosely tented with foil, 1 hour. Transfer liquid in roasting pan to fat separator and let stand 5 minutes. Pour off ¼ cup jus; discard fat and reserve remaining jus for another use.

4. FOR THE SAUCE: Bring peaches, wine, granulated sugar, ¼ cup vinegar, ¼ cup defatted jus, and thyme to simmer in small saucepan; cook, stirring occasionally, until reduced to 2 cups, about 30 minutes. Stir in remaining tablespoon vinegar and mustard. Remove thyme, cover, and keep warm.

5. Using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast (use clean kitchen towel to grasp bone). Using serrated knife, slice roast. Serve, passing sauce separately. (Serves 10) BONE-IN PORK BUTT: FATTY, MOIST, FLAVORFUL
Instead of the lean, center-cut loin, our choice for roasting is pork butt (also known as Boston butt). This shoulder roast packs plenty of intramuscular fat that melts and bastes the meat during cooking, and it’s available with or without the bone. We prefer bone-in for two reasons: First, bone conducts heat poorly and, in effect, acts as an insulator against heat. This means that the meat surrounding it stays cooler and the roast cooks at a slower, gentler pace. Second, bones have a large percentage of the meat’s connective tissue attached to them, which eventually breaks down to gelatin and helps the roast retain moisture. Download recipe.

Rolled Sugar Cookies

Ingredients:

• 1 ½ cups butter, softened
• 2 cups sugar, white, granulated
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Directions: 1. In a large bowl, cream together butter and sugar until smooth.
2. Beat in eggs and vanilla.
3. Stir in the flour, baking powder, and salt.
4. Cover, and chill dough for at least one hour (or overnight).

5. Preheat oven to 400 degrees F (200 degrees C).
6. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter.
7. Place cookies 1 inch apart on ungreased cookie sheets.

8. Bake 6 to 8 minutes in preheated oven. Cool completely. (Serves --) Download recipe.

Roasted Chestnut Sausage Dressing

Ingredients:

• 1 Medium Carrot, Peeled, rough chopped
• 1 Medium Onion, rough chopped
• 2 Stalks Celery, rough chopped
• ½ bunch sage, rough chopped
• 1.5 pounds sweet italian sausage, loose
• 5 cups bread, cubed, crusts removed
• 1 pound roasted chestnuts
• 1 cup chicken broth, low sodium
• ½ cup heavy cream
• 1 large egg
• EVOO
• Salt
• Pepper

Directions: 1. Preheat oven to 375º - butter 9 x 11 inch baking dish
2. In a food processor puree the carrot, onion, celery and sage until you have a fine pulp.
3. Set a large skillet over medium-high heat and brown the sausage in a little olive oil. Once you have a nice brown color and the fat has rendered - about 5 minutes, use a slotted spoon to remove the sausage and place in a large mixing bowl.
4. Add the vegetable pulp to the pan and saute until most of the moisture has evaporated. Season with salt and pepper.
5. Add to the mixing bowl with the sausage and also add the bread crumbs and chestnuts.
6. Mix together chicken stock, cream and egg. Pour this wet mixture over the dressing mix. Season and fold everything together.
7. Pour out into the roasting dish and bake for 30 to 35 minutes until golden brown on the
top (if it gets too brown before the 30 minutes is up, tent with foil). (Serves 10) Download recipe.

Prune and Olive Chicken (Debbie Hahn)

"A taste of the Mediterranean in one delicious baked chicken dish. Note: This is a classic Chicken Mirabella recipe."

Ingredients:

• 2 whole Chickens, Cut up into parts
• ½ cup Olive Oil
• ½ cup Red Wine Vinegar
• ½ cup Cilantro
• 1 teaspoon Salt
• ½ teaspoon Pepper
• ¼ cup Oregano
• ½ cup Dried Prunes, cut into quaters
• 1 7 oz. jar Stuffed Olives, no juice
• 1 Bay Leaf
• 1 cup Brown Sugar
• 1 Whole Garlic, peeled and sliced

Directions: 1. Marinate all in large bowl or Zip-lock bag at least 1 hour-(I keep overnight in refrigerator)

2. Put all in a nice big roasting pan and bake at 350 degrees for 1 hour.
- Sprinkle with some wine turn over and bake a little longer sprinlke with a little more wine on this side and you are done. (Serves 6) Download recipe.

Pork Tenderloin Medallions with Marsala Sauce and Pasta

Ingredients:

• 1 pound Pappardelle or 12 oz. Fettuccine
• 2 Pork Tenderloins (2 pounds each)
• 2 tablespoons EVOO
• ½ cup flour + 2 Tablespoons, as needed for coating
• 4 tablespoons butter
• 1 pound cremini mushrooms, sliced
• ½ cup marsala
• 1 cup chicken stock
• ¼ cup flat leaf parsley, chopped
• salt
• pepper

Directions: 1. Place a large pot of water of high heat to boil. When the water is boiling, add some salt and cook the pasta to al dente according to package directions. When the pasta is cooked, drain it and reserve.


2. While the pasta is cooking, slice each tenderloin into four pieces.
Working with 1 piece at a time, sandwich each one between 2 pieces of plastic wrap or into a zipper lock bag. Pound them out with a skillet or mallet to about an eighth of an inch thin.

3. When all of the meat has been pounded out, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons.

4. Place about 1/2 cup flour into a large casserole dish or pie plate, season each piece of pork with salt and pepper, and lightly coat each piece of pork with flour.

5. Cooking in batches, sear the pork until golden brown and cooked through, 3-4 minutes per side. As the pork finishes cooking, reserve them on a plate covered with foil to keep them warm.

6. When the pork is finished cooking, add the butter to the skillet. After it melts, add the mushrooms to the skillet and cook until golden brown, 5-6 minutes.

7. Sprinkle the mushrooms with 2 tablespoons flour (just eyeball it) and cook for about a minute.

8. Add the marsala to the pan and cook until reduced by about half.

9. Add the chicken stock to the pan and bring the sauce up to a bubble.

10. Season with salt and pepper and simmer until thickened, 2-3 minutes. Stir the parsley into the finished sauce.

To serve, dip the pork cutlets into the sauce to coat and arrange on a platter.
Toss the cooked pasta with the remaining sauce. (Serves 4) Download recipe.

Perfect Chocolate Chip Cookies

Ingredients:

• 1 ¾ cups Unbleached All Purpose Flour, (8 3/4 ounces)
• ½ teaspoon Baking Soda
• 14 tablespoons unsalted butter, (1 3/4 sticks)
• ½ cup granulated sugar, (3 1/2 ounces)
• ¾ cup dark brown sugar, packed (5 1/4 ounces)
• 1 teaspoon table salt
• 2 teaspoons vanilla extract
• 1 large egg
• 1 large yolk only of egg
• 1 ¼ cups chocolate chips, Ghirardelli 60% bittersweet

Directions: 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking
sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes.
Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds.

4. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.

5. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute.

6. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
7. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop).
Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)

8. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.



IMPORTANT NOTES:

MELTING BUTTER: Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned.

BROWN SUGAR: Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full- flavored.

WHISK AND WAIT: Whisking sugar into the liquid ingredients and then waiting 10 minutes allows more of it to dissolve, setting up better flavor and texture.

DON'T BAKE IN BATCHES: Baking two trays at a time may be convenient, but it leads to uneven cooking. The cookies on the top tray are often browner around the edges than those on the bottom, even when rotated halfway through cooking.

MORE DOUGH: Three tablespoons of dough per cookie increases its crisp-chewy contrast.

MORE BROWN SUGAR: Using more brown sugar than white makes for a chewier cookie.


SEE FULL PDF OF RECIPE with pictures and full explinations.
Location: Dropbox/Personal/Recipes OR ~/Documents/Recipes
Name: "Chocolate Chip Cookies America's Test Kitchen" (Serves --) Download recipe.

Mock (Veggie) Chopped Liver (Patty Pea Paté)

Ingredients:

• 1 can Leseur Early Peas, they're the sweetest
• 2 medium onions, chopped & sautéed until carmelized
• 1 cup walnuts, chopped

Directions: 1. Chop and sauté the onions until soft and carmelized.
2. Let onions cool a bit
3. Combine all ingredients in a food processor, until a thick paste is made.
4. Let sit in the refrigerator for a few hours.
If possible, it's best to let it sit in the refrigerator over night.

Good to serve with:
- Breton crackers
- baby carrots
- celery (Serves 8) Download recipe.

Martha's Chicken Stock

Ingredients:

• 1 whole 6 lb. Chicken, stewing
• 3 whole carrots, peeled
• 1 whole yellow onion, unpeeled, halved
• 2 whole white onions, unpeeled, halved
• 1 whole red onion, peeled
• 2 shallots, unpeeled
• 3 leeks, washed + trimmed
• 1 whole garlic, unpeeled
• 6 cloves garlic , peeled
• 3 celery stalks
• 3 bay leaves
• ½ teaspoon peppercorns, whole
• 1 bunch parsely
• 1 bunch dill

Directions: 1. Oven 400 degrees.
2. In a 8 quart Dutch oven, add all of the ingredients.
3. Add 2 cups of water.
4. Roast for 30 minutes.
5. Remove from oven, add water to cover.
6. Simmer on stovetop 3 - 4 hours.
7. Cool, skim, strain.
8. Do surgery on the chicken - make a nice chicken salad, and save some for the soup!

For soup, chop carrots, celery, add noodles or matzoh balls, and some chicken. A little dill couldn't hurt.

(Serves --) Download recipe.

Fool-proof Roast Chicken

Ingredients:

• 1 3-4 lb. Chicken
• 1 tablespoon Salt, course
• 1 tablespoon Pepper, ground
• 1 tablespoon paprika
• 1 tablespoon curry powder

Directions: Preheat oven to 425º

1. Mix spice ingredients all together (add a little extra salt).
2. Rub all over chicken and put it in the cavity too.
- Cook chicken for about 25 minutes.
- Turn heat down to 350º
- Baste chicken every 20 minutes. Liquid will increase after temperature goes down.
- Cook until it is very loose. Almost 25 minutes for each pound.

Optimal Additions:
1. After almost 30-40 minutes and the juices are flowing.
- Slice and peel carrots and scatter around the chicken.
- Cut and peel potatoes, or use little potatoes and scatter around the chicken.
OR
2. Cook carrots and potatoes in a separate dish with some of the juices from the chicken.



* For Turkey:
- increase the amounts of spices
- baste with 1 cup of Vodka and Water (Serves 4) Download recipe.

Deb's Gourmet Mac & Cheese

Ingredients:

• 1 cup 4C Seasoned Breadcrumbs
• 1 pound sharp cheddar cheese, shredded
• ½ pound gruyere cheese, shredded
• 6 tablespoons butter
• ⅓ cup flour
• 5 cups milk
• ¼ teaspoon cayenne pepper
• ½ teaspoon black pepper
• ¼ teaspoon salt
• ¼ teaspoon nutmeg
• 1 pound pasta, whatever tube type you have available

Directions: 1. Warm milk in sauce pan.
2. In a high sided pot, melt butter. When bubbling add flour. Wisk for 1 minute until it bubbles.
3. Slowly add all of the milk, stirring slowly, bring to boil, over a medium flame, about 20 minutes.
4. Add Cayenne, Salt and Pepper, Nutmeg
3 cups of Cheddar cheese
1 1/2 cups gruyere cheese
stirring it all slowly until blended.
5. Boil pasta to al dente (2 minutes before boxes suggested time).
6. Add pasta to cheese mixture.
7. Butter (grease) 11 x 9 dish (metal or glass), filling it with cheese-pasta blend.
8. Sprinkle top with remaining cheese and dust with bread crumbs.
9. Bake at 375 degrees for 1/2 hour.
10. Broil 10 minutes
11. Allow to cool for about 30 minutes and serve by cutting out squares for each plate. (Serves 10) Download recipe.

Chocolate-Mint Wafers

Ingredients:

• 1 cup all purpose flour, spooned and leveled
• ½ cup unsweetened coca powder
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ⅛ teaspoon salt
• 6 tablespoons butter, unsalted, room temperature
• ½ cup sugar
• 1 large egg
• ½ teaspoon vanilla extract
• 12 ounces semisweet or bittersweet chocolate, chopped
• ¼ teaspoon peppermint extract
• sprinkles, optional, for decorating

Directions: 1. Preheat oven to 350º. In a medium bowl, whisk together flour, cocoa, baking powder, and 1/4 teaspoon salt.
2. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; mix just until combined.
3. Form balls of dough (each equal to 1 teaspoon (measure exactly with a teaspoon)), and place on two baking sheets, about 2 inches apart. Dip the bottom of a glass in water, and flatten balls into 1-1/2 inch rounds (about 1/4 inch think). Bake until slightly firm to the touch, 8 to 10 minutes, rotating sheets halfway through. Immediately (honestly, quickly, they will stick to the sheet and break if not removed to the cooling rack right away) transfer cookies to a wire rack to cool completely.
4. Make chocolate coating: Place chocolate, peppermint extract, and remaining 1/8 teaspoon salt in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove from heat.
5. Line a baking sheet with parchment or waxed paper. Set each cookie across the tines of a fork, dunk in chocolate, then tap underside of fork on side of the bowl to allow excess chocolate to drip off. Place cookies on prepared baking sheet, and decorate with sprinkles, if desired. Refrigerate until chocolate has hardened, about 30 minutes, and keep chilled until ready to serve. (Serves 11) Download recipe.

Chicken with Broccoli Stir Fry (Gai Chow Guy Lon)

Ingredients:

• 1.25 pound Broccoli
• 1 whole chicken breast, pieces 1.5" by .5"
• 2 teaspoons ginger root, slivered
• 1 green onion, slivered
• 3 tablespoons vegetable oil
• .5 teaspoon salt
• .5 teaspoon sugar
• .5 teaspoon soy sauce
• ⅔ cup chicken stock
• --------
• SEASONING
• .5 teaspoon salt
• .5 teaspoon sugar
• 1 teaspoon soy sauce
• 1 teaspoon oyster sauce
• 1 teaspoon white wine
• dash pepper
• 1 tablespoon cornstarch
• --------
• THICKENER
• 2 teaspoons cornstarch
• 2 teaspoons water

Directions: 1. Peel off tough outer covering of broccoli stems. Cut stems and flowerets into thin slices onto diagonal.
2. Skin and bone chicken. Cut into pieces 1.5" by .5". Place in a bowl.
3. Add seasoning ingredients, ginger, and green onion to chicken. Mix well.
3. Heat wok and add 1 tbsp. oil. Add broccoli and stir-fry for 2 minutes over high heat.
5. Add salt, sugar soy sauce, and 1/3 cup of chicken stock and bring to a boil.
Cook, uncovered, for 2 minutes.
- Remove from wok and set aside.
6. Heat wok and add 2 tbsp. oil. Add chicken and stir-fry for 2 minutes over high heat.
7. Add 1/3 cup chicken stock. Cover and cook for 2 minutes over high heat.
8. Add broccoli Mix thoroughly.
9. Stir in thickener. Cook for 30 seconds. Serve (Serves 6) Download recipe.

Blue Ribbon Chili

3 1/2 to 4 hours to make, but doesn't require much attention
Best if made the day before, cooled and then refrigerated overnight. Reheat before serving.

Ingredients:

• ¼ cup vegetable oil
• 2 pounds boneless chuck roast, flat, patted dry
• 1 ¼ pounds country style ribs, patted dry
• 1 tablespoon cumin, ground
• 2 teaspoons cumin, ground
• salt
• pepper, freshly ground
• 9 tablespoons chili powder, mild
• 2 teaspoons dried Oregano
• 2 large onions, cut into medium dice to make about 4 cups
• 4 ½ cups crushed Tomatoes, 28 oz. can plus add'l scant cup
• 1 ounce chocolate, bittersweet or semisweet
• 6 cloves, garlic minced
• 2 15.5 ounce cans pinto or kidney beans, optional

Directions: 1. Adjust oven rack to middle position and heat oven to 450 degrees. Set a large Dutch oven or ovenproof pot over medium heat while preparing roast and ribs.
2. Pour 2 tablespoons of the oil into a medium bowl, add roast and ribs, and turn to coat. Generously sprinkle both sides of meats with 1 tablespoon cumin and salt and pepper.
3. A couple of minutes before searing meats, increase heat to strong medium-high. Add chuck roast to pot and cook until a solid brown crust forms on one side, about 5 minutes. Turn roast over, and cook until a crust forms on other side, about 5 minutes longer. Remove from pot. Add ribs; cook until crust forms, 4 to 5 minutes. Turn ribs over and cook until crusty, 4 to 5 minutes longer.
4. Return roast with ribs to pot; add 1 1/4 cups water (if using a pot that is more than 9 1/2 inches in diameter, increase water to 1 1/2 cups) and turn off heat. Use a pot holder or dish towel to cover pot with a sheet of heavy-duty foil, pressing on foil so that it is concave and touches roast. Seal completely around edges. Place lid on pot. Turn on heat again until you hear juices bubbling. Set pot in oven and cook without checking until roast and ribs are dark brown and very tender, about 1 hour and 20 minutes.
5. Meanwhile, heat chili powder, oregano and remaining 2 teaspoons cumin in a small, dry skillet over low heat, stirring constantly, until spices are warm, fragrant and darker in color, being careful not to burn them. Set aside.
When roast and ribs are done, remove from pot and set aside until cool enough to handle. Pour meat juices into a measuring cup; add enough water to equal 6 cups.
Set pot (which will be very hot from the oven) over medium-high heat; add remaining 2 tablespoons oil Add onions and sauté until soft, 7 to 8 minutes.
Add toasted spice, tomatoes, and meat juice - water mixture; stir to combine.
When roast and ribs are cool enough to handle, tear meat into shreds and add to chili; discard pork bones.
6. Simmer chili until flavors are deep, rich and unified, about 1 1/2 hours.
Add chocolate and garlic and simmer to blend flavors, about 5 minutes longer.
Add beans, if using and heat through.
Chili can be served immediately, but it's better if it is allowed to stand 20 to 30 minutes before serving and even better if it can be cooled, covered, refrigerated overnight and reheated before serving. Even better still, let it sit in the pot till it's 9 days old;-)
Pass condiments at the table. (Serves 7) Suggested condiments:
Tabasco sauce, sliced scallions, minced jalapeño, canned green chiles, sautéed green and yellow bell peppers, minced fresh cilantro, limes slices, sour cream

Other flavorful pork cuts, especially from the pork shoulder, can be substituted for the country ribs. If using boneless pork for the ribs, you may want to reduce the quantity from 1 1/4 pound to 1 pound.
Although this chili may take 3 1/2 to 4 hours to make, it requires very little attention.

If you prefer to cook your own beans for chili, pour 3 cups boiling water over 1 cup dried kidney or pinto beans that have been rinsed and picked over. Let stand until bean have nearly double volume, about 1 hour. Drain and rinse, then place in a large saucepan with water to cover by 2 inches. Bring to a boil reduce the heat, and simmer until tender, about 45 minutes, adding salt to taste during the last 15 minutes Download recipe.

Biscuits - ala Mimi in Tennessee

Ingredients:

Directions: (Serves --) No, no, no Peter. There's only one biscuit recipe, and you must use White Lily. 2 cups flour, 1 Tbsp baking powder, 1 tsp salt, 1/4 Crisco shortening, chilled, 2/3 to 3/4 cup buttermilk. Combine dry ingredients, cut in shortening, blend in milk, then knead. roll out and cut out and bake at 500 degrees for 8-10 min. Perfection. We put white lillies on my Mimi's coffin because that was the only "flower" she used. Peace. Download recipe.