CLAM CHOWDER

 

INGREDIENTS
3 slices bacon, diced
1 cup chopped onion
1 cup chopped celery
3 cups diced potatoes
1 teaspoon salt
1/4 teaspoon pepper
2 cans minced clams (reserve clam juice)
3 tablespoons flour
2 cups evaporated milk
1/4 cup milk

PREPARATION

• In an iron skillet, cook bacon until browned. 
• Add minced clams, and lightly brown with bacon.
• Add water to keep everything tender if needed.
• In a dutch oven, saute onions in margarine until carmelized. 
• Add the celery and saute lightly.
• Add the bacon and clams, simmer for about 3 minutes.
• Add potatoes and clam juice, salt, and pepper. 
• Cover and simmer for about 15 minutes. 
• Whisk flour into milk; add to chowder with evaporated milk. 
• Cook over medium heat, stirring constantly, until clam chowder thickens, about 3 minutes.

Preparation Time: 30 minutes
Cooking Time: about 30 minutes
Serves: 4-8

DavidLee Recipes © 2010

PAN-SEARED MAHI MAHI

 

INGREDIENTS
Mahi Mahi fillets or steaks
Lemon Juice
1/4 cup Flour
1/4 cup Grits or Cornmeal
Old Bay Seasoning
Peanut Oil
   

PREPARATION

• In an iron skillet, heat 1/4 cup peanut oil on medium high heat.
• In a bowl, combine flour and cornmeal, and mix with a fork.
• Season the Mahi Mahi with Old Bay Seasoning on all sides.
• Dust the Mahi Mahi in the flour and cornmeal mix.
• Place the Mahi Mahi in hot oil and brown for 5-7 minutes on each side.
• Sprinkle lightly again with the Old Bay seasoning.
• Serve with your favorite dipping sauce.

Preparation Time: 25 minutes
Serves: 2

DavidLee Recipes © 2010

FRIED OKRA

INGREDIENTS
8 oz fresh or frozen Okra
1/4 cup Flour
1/4 cup Grits or Cornmeal
Seasoning
Olive Oil
   

PREPARATION

• If you are using canned oysters, drain, quickly rinse, and splash with lemon juice.
• In an iron skillet, heat 1/4 cup olive oil on medium high heat.
• In a bowl, combine flour and cornmeal, and mix with a fork.
• Dredge the okra in the flour mix.
• Season the okra with Morton's Nature's Season, or as you choose.
• Place floured okra in hot oil and brown for 10 minutes on each side.
• Remove from heat and drain oil on paper towels for a minute or two.

Preparation Time: 30 minutes
Serves: 2

DavidLee Recipes © 2010

FRIED OYSTERS

INGREDIENTS
8 oz Oysters*
Lemon Juice
1/4 cup Flour
1/4 cup Grits or Cornmeal
Old Bay Seasoning
Peanut Oil

* Fresh oysters are by far the best, but canned oysters are a great choice for this recipe.
   

PREPARATION

• If you are using canned oysters, drain, quickly rinse, and splash with lemon juice.
• In an iron skillet, heat 1/4 cup peanut oil on medium high heat.
• In a bowl, combine flour and cornmeal, and mix with a fork.
• Drain lemon juice form oysters.
• Season the oysters with Old Bay Seasoning on all sides.
• Dust the oysters in the flour and cornmeal mix.
• Place oysters in hot oil and brown for 3-5 minutes on each side.
• Remove from heat and drain oil on paper towels for a minute or two.
• Serve with your favorite dipping sauce.

Preparation Time: 15 minutes
Serves: 2

DavidLee Recipes © 2010

SOUTHERN CANDIED YAMS

INGREDIENTS
2 cans Yams or Sweet Potatoes
2 Tbsp Margarine
1/2 cup Brown Sugar
1/4 cup Corn Syrup
1/8 cup Molasses
1/8 cup Apple Cider
Pumpkin Pie Spice
   

PREPARATION

• If you are using canned yams or sweet potatoes, drain and put in an open casserole.
• Dot top of yams with pieces of margarine.
• In a small bowl, combine the remaining ingredients whisk until blended.
• Pour over yams. 
• Bake in 350 degree F oven for at least one hour.
• Remove and let stand for 10 minutes before serving.

Preparation Time: 1 hour
Serves: 4 -8

DavidLee Recipes © 2010

BRAISED BEEF STEW

INGREDIENTS
2 Tbsp Olive Oil
2 Tbsp Margarine
1/2 cup Onion (chopped)
4 stalks Celery (chopped)
4 Tbsp flour
1 lb. Stew Beef (2 inch cubes)
2 cups Water
1 Tbsp Beef Bouillon
8 oz baby Carrots
6-8 small Red Potatoes (large cubes)
8 oz Mixed Vegetables* (fresh or frozen)
1 clove Garlic (minced)
Salt and Pepper (to taste)
2 Bay Leaves (chopped, diced)

* Mixed Vegetables - use your choice of vegetables
   

PREPARATION

• Lightly dredge the stew beef with flour.
• In a dutch oven or stock pot, brown the stew beef in olive oil and margarine.
• Add and saute onions, garlic and celery.
• Season to taste - marjoram, basil, and Lowry's seasoning, salt and pepper.
• Add 1 cup of water and bouillon, cover and simmer on medium heat for 5 minutes.
• Add 2 bay leaves and 1 cup of water, and bring to a boil.
• Reduce heat, cover and simmer for 1 1/2  to 2 hours.
• Add carrots and potatoes and simmer for 30 minutes.
• Add remaining vegetables (peas, corn, beans) and simmer for 10 minutes.
• Thicken the stew broth as needed.

Serve and garnish the stew with diced fresh parsley.

Preparation Time: 1 1/2 hours
Serves: 4 - 6

DavidLee Recipes © 2010

APPLESPICE CRUMB PUDDING CAKE

 INGREDIENTS
1 box SuperMoist Spice or Carrot Cake Mix
1 tsp Baking Powder
3 Eggs
1 cup Water
½ cup Vegetable Oil

Mix cake ingredients together for 2-3 minutes until smooth;
Add the following:

½ cup Raisins (soaked in water and drained)
1 can (21 oz) Apple Pie Filling

Fold into cake batter with a spatula.
Prepare a large (9 or 10 inch) springform pan with Baking Spray;
Put batter into springform pan;

CRUMB TOPPING
¾ cup Flour
7 Tbsp Brown Sugar
½ cup old-fashioned Rolled Oats
¼ cup (1 stick) cold Margarine or Butter
3 Tbsp coarse Cane Sugar

Mix with fork or mixer until crumbly.
Sprinkle evenly over the top of the cake.

Bake at 350 F degrees for 30-45minutes.
Let cool to room temperature.
Finish by sprinkling confectioner's sugar on the cake.

Preparation Time: About 1 hour (prep 15 minutes, bake 45 minutes)
Serves: 8-10

DavidLee Recipes © 2010

GARLIC CHEESE DROP BISCUITS

BISCUIT INGREDIENTS
2 1/4 cups Bisquick baking mix
2 Tbsp cold Butter
2/3 cup Milk
1/2 cup Cheese* (grateed)
1/8 tsp Garlic Powder

TOPPING INGREDIENTS
2 Tbsp Butter
1/8 teaspoon Garlic Powder
1/8 teaspoon Gourmet Peppercorns (finely ground)
fresh Parsley (diced)  

* Cheese - your choice; Cheddar, Monterey Jack, Colby Jack are great choice
 
HINT: This is one of those recipes not to cut corners on... so - use the BUTTER!

PREPARATION

• Preheat oven to 450 degrees F.
• Combine Bisquick with cold butter in a medium bowl.
• Using a pastry cutter or  fork. Don't overmix, but until there are small chunks of butter.
•  Add 1/4 tsp garlic powder, and grated cheese, and milk.
• Gently blend together with a fork. 
• Lightly grease a cookie sheet.
  
• With a spoon, drop 4-6 biscuits on  a cookie sheet (about 1/4 cup each).
• Bake in a 450 degree F oven for 10-12 minutes, until golden brown.
• Brush each biscuit with the butter topping.

      Topping:

• In a small dish, melt 2 Tbsp margrine or butter.
• Add garlic powder and ground peppercorn and parsley.
• Mix with a fork.
• Set aside until biscuits come out of the oven.

Preparation Time: 10 minutes
Serves: 2-3; Makes 4-6 drop biscuits.

DavidLee Recipes © 2010

GARDEN TURKEY SOUP

INGREDIENTS
2 Tbsp Olive Oil
2 Tbsp Margarine
1/2 cup Onion (chopped)
2 stalks Celery (chopped)
Turkey (whole wings, legs and thighs)
4 cups Water

2 Tbsp Chicken Bouillon (or 1 can Chicken Broth)
2 cups Water
4 small Red Potatoes (cubed)
8 oz (1/2 box) Whole Grain Penne, Rotini pasta*
8 oz Mixed Vegetables** (fresh, frozen or canned)
1 clove Garlic (minced)

Salt and Pepper (to taste)
Fresh Parsley (chopped, diced)

  * Pasta - use your choice including any pasta or Egg Noodles
** Mixed Vegetables - use your choice of vegetables
     Changing these options gives you an unlimited variety of soups.

STOCK Preparation

• In a dutch over or stock pot, saute onions and celery until golden brown.
• Add turkey and water and let simmer to make broth for 30 minutes.
• Remove turkey parts and let cool.
• Remove turkey meat from the bones and cube.

SOUP Preparation

• To the turkey stock, add chicken bouillon, water, and potatoes.
• Simmer potatoes for 10 minutes. Add penne pasta.
• Simmer for another 10 minutes. Add mixed vegetables and garlic.
• Simmer for 5 minutes. Season to taste with salt and pepper.

Garnish soup with diced fresh parsley when serving.

This is a GREAT way to use those turkey leftovers from the holidays!

HINT: You can prepare your soup stock with the turkey meat, and store in a quart-size freezer-safe plastic storage containers for 3-6 months, and longer in a deep freezer.

Preparation Time: 1 hour
Serves: 4 - 6

DavidLee Recipes © 2010

CRANBERRY GLAZE

INGREDIENTS
3 Tbsp Butter
1 can Whole Berry Cranberry Sauce
1 cup whole Cranberries (fresh or frozen)
1/2 cup Maple Syrup
2 tsp Apple Cider Vinegar
3/4 cup Apple Cider
1/4 cup Brown Sugar

1 tsp Salt

1 tsp fresh ground Black Pepper

DIRECTIONS

• Combine all ingredients in a small sauce pan.
• On medium-high heat, stir gently with a wooden spoon until melted and well blended.
• Let the glaze come to a boil for a full minute, and reduce to medium-low heat.
• Continue to simmer until the fresh cranberries burst, about 8-10 minutes.
• Remove from heat, and using a hand blender, carefully puree. 
• Strain the glaze through a sieve.
• Cool to room temperature.
• Set aside for the glazing turkey, other poultry or pork.
• Store in the refrigerator.

SERVING SUGGESTIONS
1) As a GLAZE, pour over poultry during the last 5-10 minutes of roasting.
2) As a SAUCE, serve heated in gravy boat,  pour over meat when serving.
3) Also  makes a great Barbeque Sauce with a tangy robust flavor.

Preparation Time: 30 minutes
Makes about 2 cups of glaze.

DavidLee Recipes © 2010

PANCAKE SYRUP

INGREDIENTS 
1 cup White Corn Syrup
1/2 cup Honey
1/4 cup Molasses
2 Tbsp Sugar
4 Tbsp Dark Brown Sugar
1 tsp Vanilla
2 tsp Maple Flavoring
2 Tbsp Butter

DIRECTIONS

• Combine all ingredients in a sauce pan
• On medium heat, stir gently with a wooden spoon until melted and well blended.
• Let the syrup come to a rolling boil for a full minute.
•  Remove from heat, with a wooden spoon give the syrup one final stir to make sure nothing has stuck to the the bottom of the sauce pan and to remove any crystallization from the side of the sauce pan.
• Cool to room temperature.
• Store in a syrup container, best kept in the refrigerator.

Preparation Time: 10 minutes
Makes about 2 cups of flavored syrup.

Use Caution!
Important Note - Sugar Syrups, especially with a high ratio of sugar, boil at higher temperatures than water, and can cause severe burns.

HINT: I reuse a HUNGRY JACK 27.6 oz Microwavable Syrup bottle for syrup.

I like it for a few great reasons -
1) It is a short stout round bottle that fits is the microwave;
2) It has a "Microwave heat-sensitive label" indicating when the syrup is heated.
    This prevents scalding or burning the syrup when re-heating it.
3) It has "pop-up" top for neat serving and less drip.

DavidLee Recipes © 2010

FRENCH TOAST

INGREDIENTS
Bread (Your choice, slightly air-dried if fresh)
   - White, Whole Wheat, Italian, Challah, Raisin Bread are great choices

DIP INGREDIENTS
2 Eggs
1/2 cup Milk
1 tsp Vanilla
1/2 tsp Cinnamon

DIRECTIONS

• Whisk items for dip together thoroughly.
• Slice bread as needed.
• Prepare griddle with butter or margarine on medium-high heat.
• Griddle is ready when the butter is melted and bubbles lightly.
• Dip each slice of bread for a few seconds on each side, place on griddle.
• Let brown on griddle and flip, brown second side.

Presentation
For a classical presentation when serving, sprinkle the French Toast lightly with confectioners sugar, using a sprinkling sieve.

Preparation Time: 15 minutes

DavidLee Recipes © 2010

BARBEQUE SAUCE

BASIC BARBEQUE SAUCE...

INGREDIENTS

• 1.5 cups Ketchup
• 1 cup Apple Cider Vinegar
• 1/4 cup Worcestershire Sauce
• 1/4 cup Soy Sauce
• 1 cup Brown Sugar
• 2 Tbsp Dry Mustard
• 1 tsp Ginger
• 2 cloves Garlic (minced)
• 2 Tbsp Olive Oil
• 3 Tbsp Lemon Juice

DIRECTIONS

• Add all ingredients to a sauce pan.
• On medium-high heat, bring to a boil.
• Reduce heat to low and simmer for 30 minutes.

VARIATIONS...

STRAWBERRY MARGARITA BARBEQUE SAUCE
Make the following substitutions: 
     - 1 can Tomato Soup (for the ketchup)
     - 1/4 cup Honey Mustard (for the dry mustard)
     - 2 Tbsp Lime Juice (for the lemon juice)
 And the following additions:
     - 1 cup pureed Strawberries (fresh or frozen)
       or use 1 cup of Strawberry Margarita Mixer
     - 2 oz Tequila (optional)

Preparation Time: 40 minutes

DavidLee Recipes © 2010

MEXICAN TOMATO SALSA

INGREDIENTS

• 1 tablespoon Olive Oil
• 8-10 Roma Tomatoes 
• 1/2 Onion (diced)
  
• 1 small Jalapeno Pepper (to taste) 
• 2 medium cloves Garlic (diced) 
• Juice of one Lime
• Fresh Cilantro (chopped) 
• 1 teaspoon coarse Salt
• 1/2 teaspoon fresh ground Black Pepper
• 1 can Tomato Soup

DIRECTIONS

• Add olive oil to an iron skillet, and warm to medium heat.
• Dice the tomatoes.
• Dice onion, pepper and garlic. 
• Add the fresh cilantro (to taste), salt, pepper, and lime. 
• Add to the skillet and saute until onions are transparent.
• Add tomato soup and bring to a simmer for 15 minutes.

Serve with tortilla chips, burritos, tacos or any Mexican dish.

Preparation Time: 30 minutes

DavidLee Recipes © 2010

PICO DE GALLO

INGREDIENTS

• 8-10 Roma Tomatoes 
• 1/2 Onion (diced)
  
• 1 small Jalapeno Pepper (to taste) 
• 2 medium cloves Garlic (diced) 
• Juice of one Lime
• 1 tablespoon Olive Oil
• Fresh Cilantro (chopped) 
• 1 teaspoon coarse Salt
• 1/2 teaspoon fresh ground Black Pepper

DIRECTIONS

• Dice the tomatoes.
• Dice onion, pepper and garlic. 
• Add the fresh cilantro (to taste), salt, pepper, olive oil and lime. 
• Mix well, cover and refrigerate overnight.

Serve with tortilla chips, burritos, tacos or any Mexican dish.

Preparation Time: 20 minutes

DavidLee Recipes © 2010

HOMEMADE CHICKEN SOUP

Books could be written on the virtues of Chicken Soup - and they have...  And there probably have been many books written on the "perfect chicken soup", as well as cookbooks compiled highlighting the never-ending and diverse array of recipes for this soul-healing comfort food. An appreciation for this basic of all comfort foods is like the appreciation of art and music - it is completely subjective. I would venture to suggest that the majority of this subjectivity equation is directly related to nostalgia and one's family experience. After all, everyone's Grandmother makes the best Chicken Soup in the world, right?


Here is my recipe for this basic comfort food. I have to mention at the start, each time I make Chicken Soup it's different than the last time. I use the basic core recipe and change many or most of the ingredients to suit my needs or tastes at the moment, or.based on what I have available. But, the backbone of my soup remains the same. The best quality comes from fresh chicken stock and attention to detail in preparing the chicken.

CHICKEN STOCK

      STOCK INGREDIENTS

• 2 Tbsp Olive Oil
• 1 medium Onion (diced)
• 1 Celery Stalk (diced)
• 2 Bay Leaves
• quarter Chicken*

*  Use about a quarter chicken. I prefer to use a hind quarter to give the stock full flavor, and a breast to give the soup white meat. I usually use what you have on hand in the freezer. Remember, that necks, backs and even chicken feet (often referred to nowadays as "chicken paws", will give you a great base for your stock.

      STOCK DIRECTIONS

• In a dutch oven, add the olive oil, onion, celery and chicken parts. 
• On medium high heat brown the chicken on all sides for about 15-20 minutes.
• Add 3-4 cups water and bring to a simmer for 40 minutes.
• Remove the chicken parts from the stock and set aside.
• Prepare the chicken meat removing it from the bones, cutting into bite sizes.
• Be sure to remove the unwanted parts - including bones, cartilage, skin and veins

CHICKEN SOUP

SOUP INGREDIENTS

• 3-4 cups mixed Vegetables** (fresh, frozen or canned)
• 2 Potatoes (cubed with skin on)
• 1 cup fresh baby Carrots
• Salt and Pepper (to taste)
• Water or Broth (additional, as needed)
  
• 1/2 bag Egg Noodles*** (Extra-wide or Dumpling style)

** About the Vegetables
For my standard chicken soup combination, I prefer to use frozen mixed vegetables, peas and corn, with fresh carrots and potatoes. The choices here only limited by your imagination, and what is available in your kitchen.

*** About the Noodles
For my standard chicken soup combination, I use Egg Noodles. Any noodle or pasta that suits your taste can be used. Remember there is a wide-range of rice available, and also barley.

SOUP DIRECTIONS

• Starting with the 3-4 cups chicken stock, bring to a simmer on medium heat.
• Add the chicken meat to the stock.
• Add your choice of vegetables, potatoes and carrots. Simmer for 20 minutes.
• Salt and Pepper to taste.
• Add Egg Noodles and bring to a simmer letting the noodles cook for 10 minutes.
• Add a cup or so of water if needed.

Preparation Time: about 90 minutes
Makes: 4 quarts soup
Serves: 6 - 8 (but can be stretched for more)

DavidLee Recipes © 2010

PUMPKIN PIE

INGREDIENTS

• 1 large can Pumpkin
• 2 cups Sugar
• 1 Tbsp Pumpkin Pie Spice
• 1 Tbsp Cinnamon 
• 1 tsp Salt
• 1 tsp Vanilla extract
• 5 Eggs
• 1 can (12 oz) Evaporated Milk
• 1.5 cups fresh Milk

DIRECTIONS
Recipe Makes 2 Pumpkin Pies.
See Perfect Pie Pastry recipe and prepare pastry for 2 pie crusts.
Preheat the oven to 400 degrees F.

• Mix together the pumpkin, sugar, flour and spices.
• Blend together well with a whisk.
• Add eggs and whisk.
• Add evaporated milk and fresh milk, whisking in a little at a time.
• Pour into the 2 pie shells.
• Bake for 30 minutes at 400 degrees F.
• Reduce the heat to 350 degrees F.
• Bake for approximately 30 additional minutes, until pies are set.
• Cool to room temperature on a rack.  

Great served with whipped cream.

Preparation Time: 20 minutes
Recipe makes 2 pies
Serves 6 -8 per pie

DavidLee Recipes © 2010

SWEET POTATO PIE

INGREDIENTS

• 1 cup Sweet Potatoes (mashed)
• 2/3 cup Brown Sugar
• 1/3 cup Sugar
• 1 Tbsp Flour
• 1 tsp Ground Nutmeg
• 1 Tbsp Cinnamon 
• 1/2 teaspoon Salt
• 1 tsp Vanilla extract
• 3 Eggs
• 1 can (12 oz) Evaporated Milk

DIRECTIONS
See Perfect Pie Pastry recipe and prepare for crust.
Preheat the oven to 400 degrees F.

• Mix together the mashed sweet potatoes, sugar, flour and spices.
• Blend together well with a whisk.
• Add eggs and whisk.
• Add evaporated milk a third at a time and whisk into the filling.
• Pour through a fine strainer and into the pie shell.
• Bake for 30 minutes at 400 degrees F.
• Reduce the heat to 350 degrees F.
• Bake for approximately 30 additional minutes, until pie is set.
• Cool to room temperature on a rack.  

Great served with whipped cream.

Preparation Time: 20 minutes
Serves 6 -8

DavidLee Recipes © 2010

BLACK BEANS and RICE

 

INGREDIENTS

• 1/2 Onion (diced)
• 1/2 Green Pepper (diced)
• Olive Oil
• 2 Tbsp Margarine
• Salt & Pepper (to taste)
  
• 1 can Black Beans
• 1 diced Tomatoes or Mild Rotelle
• 1 clove Garlic (minced)
• 1/2 teaspoon Adobo seasoning

DIRECTIONS

• In an iron skillet, heat the olive oil and margarine to medium high.
• Saute the onions and green peppers.
• Add the Black Beans and bring to a simmer.
• Add diced tomatoes, garlic, and seasonings, bring to a simmer.
• Set temperature to low and simmer for 30 minutes, stirring occasionally.

Serving Suggestion: 

Serve over  white rice or yellow rice. 

This is a great side dish with fried chicken.

Preparation Time: about 45 minutes.
Serves: 2

DavidLee Recipes © 2010

CUSTARD PIE

INGREDIENTS

• 3 Eggs
• 3/4 cup Sugar
• 1/2 teaspoon Salt
• 2 cups whole Milk
• 1 cup Half-and-Half
• 1 tablespoon  Vanilla extract
• 1/2 teaspoon Nutmeg

DIRECTIONS
See Perfect Pie Pastry recipe and prepare for crust.
Preheat the oven to 400 degrees F.

• Scald the milk and half-and-half.
• Mix together the eggs, sugar, salt and vanilla and add the hot milk.
• Pour through a fine strainer and into the pie shell.
• Grate nutmeg over the top of the filling.
• Bake for 10 minutes on the bottom rack at 400 degrees F.
• Move to the middle rack and reduce the heat to 325 degrees F.
• Bake for approximately 25 minutes, or until pie is almost set.
• It will continue to cook after it is taken out of the oven.
• Cool on a rack. 

Serving Suggestion: 

Serve with whipped cream and berries for a fresh fruit twist.

Preparation Time: about 1 hour
Serves 6 -8

DavidLee Recipes © 2010

GARDEN CHICKEN PARMESAN

INGREDIENTS

4 Chicken Breast halves (skinless boneless)

2 tablespoons Olive Oil

2 tablespoons Margarine or Butter

1/3 cup Flour

1/3 cup Breadcrumbs

1/3 cup Parmesan/Romano Cheese

1 clove Garlic (diced)

1/2 teaspoon Oregano 

Salt and Pepper

1/2 cup Chicken Broth 

8 oz can diced Tomatoes

4 oz can Tomato Sauce

2 tablespoons Sugar

1 cup fresh Zucchini (peeled, halved and sliced)

Mozzarella Cheese (shredded) 

1/2 box Vermicelli pasta

DIRECTIONS

• Heat an iron skillet with olive oil and margarine on medium heat.

Prepare Chicken Breasts:

• Rinse the chicken breasts and pat dry.
• Between plastic wrap, lightly pound each breast to 1/2 inch thickness.
• In a pie dish, combine the flour, breadcrumbs and parmesan/romano cheese.
• Coat each breast with the flour mixture on both sides.
• Saute the floured chicken breasts for 5 minutes on each side, turning to brown lightly and evenly.
• Add the chicken broth and reduce for a few minutes, adding the garlic, oregano, salt and pepper.
• Add the diced tomatoes and tomato sauce, and 2 tablespoons sugar, and bring to a simmer.
• Add the zucchini, and continue to simmer to reduce the sauce. 
• Simmer on low for 15- 20 minutes, stirring occasionally.

Prepare the pasta:

• In a separate pasta pan, prepare the vermicelli for 6-8 minutes. 
• Drain the vermicelli, put back in the pasta pan.
• Add 1/2 cup of the liquid from the sauce to keep the pasta from sticking.

SERVING

• On each dish, place a serving of the vermicelli pasta.
• Nestle a chicken breast on the vermicelli, and cover with sauce.
• Cover the top with mozzarella and parmesan cheese.
• To melt and brown cheese place under a broiler for 1 minute, or in the microwave for 30 seconds.
• Serve the zucchini in the sauce next to the pasta on the plate.

Preparation Time: about 1 hour
Serves 2 - 4

DavidLee Recipes © 2010

BREADCRUMBS

INGREDIENTS
Dried Bread

DIRECTIONS

• Using any bread that is beginning to stale, let air dry overnight.
• If needed, further drying and light toasting of the bread can be done. In a 250 degree F oven, place bread slices on cookie sheets until desired dryness is achieved.
• Place bread into blender and pulse grind. 
• Continue pulse grinding until desired crumb size is achieved.
• Any "balls" that form are moist breadballs - remove and dispose them by hand.
• Store is sealed storage container or a large jar for easy access.

DavidLee Recipes © 2010

BOILED MAINE LOBSTER

INGREDIENTS
2 Live Maine Lobsters
1 Tbsp Salt
1 Onion (quartered)
1/4 cup Lemon Juice
1 Tbsp Old Bay Seasoning

Purchase LIVE Lobsters from a reputable dealer.
Live Lobsters can be kept chilled on ice for a few hours.

DIRECTIONS

• Fill a large stock pot about 1/3 full with water.
• Add salt and onion, and bring the water to a swift boil on high heat.
• Once the water is boiling, add the lobsters.

• Splash the lobsters with lemon juice and sprinkle with the Old Bay Seasoning.
• Cover and return to a rolling boil.
• Reduce heat, cover and simmer for 20 minutes and the lobsters have turned red.
• Remove to a large bowl to cool and serve.

Preparation Time: about 30 minutes cook time
Serves: 2

DavidLee Recipes © 2010

BOILED BLUE CRABS

INGREDIENTS
1/2 dozen Blue Crabs
1 Tbsp Salt
1 Onion (quartered)
1/4 cup Lemon Juice
1 Tbsp Old Bay Seasoning

Purchase LIVE Blue Crabs from a reputable dealer.
Live Crabs can be kept chilled on ice or in the refrigerator overnight.

DIRECTIONS

• Fill a large stock pot about 1/3 full with water.
• Add salt and onion, and bring the water to a swift boil on high heat.
• Once the water is boiling, add the crabs.

• Splash the crabs with lemon juice and sprinkle with the Old Bay Seasoning.
• Cover and return to a rolling boil.
• Reduce heat, cover and simmer for 20 minutes and the crabs have turned red.
• Remove to a large bowl and serve.

Preparation Time: about 30 minutes cook time
Serves: 2 - 3

DavidLee Recipes © 2010

HARVEST PEACH PIE

FRUIT FILLING:

4-6  fresh Peaches and/or Nectarines    - skinned, pitted, and sliced
2-3 fresh Granny Smith Apples - peeled and sliced
1 tablespoon Lemon Juice
1/2 cup Sugar
2 tablespoons Cornstarch/Flour
1 Tbsp Cinnamon
1/4 teaspoon Nutmeg
1 teaspoon Vanilla
2 tablespoons margarine or butter

DIRECTIONS

• Preheat oven to 375 degrees F.
• In a bowl combine the fruit, lemon juice, sugar and cornstarch, cinnamon, nutmeg and vanilla.
• Stir lightly to cover all the fruit.
• Set aside while preparing the pie pastry.

PIE PASTRY:  (See recipe for Perfect Pie Pastry)

1 1/2 cups Flour
1/8 teaspoon Salt
1/3 cup Vegetable Oil
4 tablespoons Water
  Prepare as in the directions for a single pastry layer.
  HINT: Prepare each layer of the Pie Pastry recipe separately.
  Roll the pastry dough out into a circle 2 inches larger than the dish.

• In a standard quiche dish or pie plate, place the prepared fruit mixture, spreading it evenly in the dish. 
• Place 2 tablespoons of  margarine in about 8 cubes around the top of the filling.
• Place the rolled pie pastry evenly over the top of the dish, and gently push the pastry down the sides around the inside edge of the dish.
• Moisten in between the layers, crimp to seal the pastry around the edge of the pie.
• Brush the top of the pie pastry with milk and sprinkle with cane sugar.
• Make 3 -5 cuts in the pastry,
• Or - use cut-outs to decorate the top of the pie pastry (See picture above).
• Bake at 375 degree F until golden brown on top and edges are bubbling, about 30 - 40 minutes.

Serve with vanilla ice cream, lightly sprinkled with cinnamon.

Preparation Time: 1 hour
Serves: 6-8

DavidLee Recipes © 2010

SOUTHERN BLUE CRAB CAKES

INGREDIENTS
1/2 lbs Blue Crab Meat
1/4 cup Onion (finely diced)
1 stalk Celery (finely diced)
3 oz Bread Crumbs
1 Tbsp Dijon Mustard
2 Tbsp Mayonnaise
1 Tbsp Worcestershire Sauce
1 tsp Tabasco Sauce
1/4 tsp Old Bay Seasoning
Salt and Pepper (to taste) 
1 Egg
1/4 cup Milk or Heavy Cream
1/4 cup Flour


DIRECTIONS

• In a mixing bowl, prepare the crab meat removing any shell pieces, keeping the lumps of crab intact.
• Add the onion, celery, bread crumbs, dijon mustard, mayonnaise, worcestershire sauce, tobasco, Old Bay Seasoning, salt and pepper.
• In a separate small bowl combine the egg and milk (or heavy cream), beat together.
• Add the egg and milk to the crab mixture and combine gently by folding together.
• Using a tablespoon or small scoop, form the mixture into cakes (of the desired serving size).
• In a small bowl with the flour, coat each cake with flour.
• Prepare an iron skillet on medium-high heat with olive oil and butter.
• Pan saute the crab cakes in the iron skillet from 5 to 7 minutes on each side, until golden brown.
• Remove and drain (if needed) on absorbent paper.

Great served with Tiger Sauce or your favorite Seafood Dipping Sauce.

Preparation Time: 20 minutes
Cook Time: 15 minutes
Serves: 2 - 4

DavidLee Recipes © 2010

HARVEST COBBLER

FRUIT FILLING:

4 fresh Peaches and/or Nectarines
    - skinned, pitted, and sliced
2 fresh Granny Smith Apples
    - peeled and sliced
1/4 cup Cranberries
1 tablespoon Lemon Juice
1/3 cup Sugar
2 tablespoons Cornstarch/Flour
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon Vanilla
2 tablespoons margarine or butter

• Preheat oven to 375 degrees F.
• In a bowl combine the fruit, lemon juice, sugar and cornstarch, cinnamon, nutmeg and vanilla.
• Stir lightly to cover all the fruit.
• Set aside while preparing the cobbler crust.

COBBLER CRUST:

(See recipe for Pie Pastry)

1 1/2 cups Flour
1/8 teaspoon Salt
1/3 cup Vegetable Oil
4 tablespoons Water
  Prepare as in the directions for a single pastry layer.
  Roll the pastry dough out into a circle 2 inches larger than the dish.

• In a standard quiche dish or pie plate, place the prepared fruit mixture, spreading it evenly in the dish. 
• Place 2 tablespoons of  margarine in about 8 cubes around the top of the filling.
• Place the rolled pie pastry evenly over the top of the dish, and gently push the pastry down the sides around the inside edge of the dish. 
• Brush the pastry with milk and sprinkle the top of the pastry with cane sugar. 
• Fold the remaining pastry down over the top leaving an folded, rippling edge (see the picture below).
• Make 3 -5 cuts in the pastry.
• Bake at 375 degree F until golden brown on top and edges are bubbling, about 30 - 40 minutes.

Serve with vanilla ice cream, lightly sprinkled with cinnamon.

Preparation Time: 1 hour
Serves 4

DavidLee Recipes © 2010

SCALLOPED KALE AND POTATOES

INGREDIENTS

4 Potatoes (halved and sliced) 
3 cups Kale (sliced in thin cross-strips) 
4 Tbsp Margarine
4 Tbsp Flour
1/2 cup Milk
Salt and Pepper (to taste)
Lowry's Seasoning

DIRECTIONS
Heat oven to 350 degrees F.

• Layer half of the sliced potatoes in bottom of casserole. 
• Dab 1 Tbsp margarine over top of potatoes, season lightly with salt and pepper.
• Sprinkle 2 Tbsp of flour evenly over the potatoes.

• Layer 2 cups of Kale over the potatoes.
• Dab 1 Tbsp margarine over top of Kale.
• Sprinkle 2 Tbsp of flour evenly over the Kale.

• Layer remaining half of the sliced potatoes over the Kale. 
• Dab 2 Tbsp margarine over top of potatoes, season lightly with salt and pepper.
• Sprinkle 2 Tbsp of flour evenly over the potatoes.

• Pour milk over the casserole until it comes to the top layer of potatoes.
• Sprinkle top with Lowry's Seasoning.

Place in oven uncovered, and bake for 1 hour at 350 degrees F.
When done the filling below will be bubbly and lightly browned.
Remove from oven, cover and let sit for 5-10 minutes before serving.

Preparation Time: 20 minutes
Cook Time: 1 hour
Serves: 2 - 4

DavidLee Recipes © 2010

PERFECT PIE PASTRY

INGREDIENTS

1-1/2 cup Flour
1 tsp Salt
1/3 cup Canola Oil
4 Tbsp water (room temperature)

PREPARATION 

• In a small bowl, place the flour and the salt, with a crater in the middle.
• In a measure cup, measure the oil, and add the water.
• With a fork blend the oil and water quickly, and pour into the crater in the flour.
• With the fork gently combine the ingredients for a few moments, until a soft ball forms. 
• HINT: Do not overwork the dough. 

• Roll the dough onto a rolling board, with waxed paper prepared lightly with flour.
• Sprinkle the dough lightly with flour, and cover with a second piece of waxed paper.
• Roll out the pastry dough to the desired size.
• Flip the dough and waxed paper to roll out the dough smoothly.
• Remove the top layer of waxed paper, and lift dough into pie plate.
• Trim and finish the edge.

Preparation Time: 10 minutes
Serves: 1 layer of Pie Pastry

DavidLee Recipes © 2010

PORK CHOP CASSEROLE

INGREDIENTS 

LAYER 1 - Scalloped Potatoes
3-4 Red Potatoes (halved and sliced) 
2 Tbsp Margarine
2 Tbsp Flour
1/2 cup Milk

LAYER 2 - Dressing
6-8 slices Bread (cubed and air-dried)
1/2 Onion (diced)
1 stalk Celery (diced)
1 Egg
Salt and Pepper
1/8 cup Milk

LAYER 3 - Pork Chops
2-4 Pork Chops
Lowry's Seasoning
Salt and Pepper

DIRECTIONS
Heat oven to 350 degrees F.

Layer 1

• Layer sliced potatoes in bottom of casserole. 
• Dab margarine over top of potatoes, season lightly with salt and pepper.
• Sprinkle flour evenly over the potatoes.
• Pour milk over potatoes until it comes to the top layer of potatoes.

Layer 2

• In a separate bowl combine bread cubes, onion and celery, salt and pepper and egg, and milk.
• With hands, combine all ingredients until the majority of the bread is moistened, and the egg and milk are evenly distributed in the mixture.
• Lay the dressing mixture over the potato layer so that it it evenly distributed.
• Gently press the dressing down so that it is lightly compressed and in contact with the bottom layer.

Layer 3

• Place the Pork Chops on top of the dressing.
• Gently press the chops into the dressing.
• Lightly season with Lowry's and salt and pepper.

Place in oven uncovered, and bake for 1 hour.
When done the pork chops will look browned and the filling below will be bubbly.
Remove from oven, cover and let sit for 5-10 minutes before serving.

Preparation Time: 20 minutes
Cook Time: 1 hour
Serves: 2 - 4

DavidLee Recipes © 2010

SEASONED CROUTONS

INGREDIENTS
Bread (air dried)
2 tsp Butter/Margarine
seasoned Iron Skillet 

Your choice of Breads:

      - Rye

      - Sourdough

      - Italian

      - Whole wheat

      - MultiGrain

Your choice of any ONE Seasoning:

      - Lowry's Seasoning

      - Lemon Pepper Seasoning
      - Adobo
      - Morton's Nature's Seasons
      - Paprika

DIRECTIONS

• Let bread air dry, then cube with serrated knife. Set aside.
• In a seasoned iron skillet on medium-high heat, melt 2-3 tsp butter/margarine.
• Add bread cubes and stir to absorb the butter.
• Lightly sprinkle with your choice of seasoning.
• Continue to heat in skillet until half of the cubes are lightly browned.
• Place the browned bread cubes on a cookie sheet in a single layer.
• Place in a 250 degree F oven for 10-30 minutes to toast and brown the cubes.
• Remove from oven, cool to room temperature, store in ziploc bag.
• Keep in refrigerator for up to a month.

Preparation Time: 1 hour
Cook Time: 10-30 minutes


DavidLee Recipes © 2010

CATFISH POLANAISE

INGREDIENTS
1 can Evaporated Milk
1 tsp Old Bay Seafood Seasoning
1/2 tsp Lowry's Seasoning 
1/4 tsp Thyme
1/2 tsp Black Pepper
1 1/2 tsp Salt
1/2 Onion (sliced thinly)
1 Leek (sliced thinly)
3-4 Catfish Fillets

DIRECTIONS

Combine the milk, seafood seasoning, pepper, salt, leek and onion in a skillet, cover, and bring to a simmer.
Add the catfish to the liquid, spooning some of the liquid over the fillets.
Reduce the heat to low to a simmer, cover the skillet, and poach for 7 to 10 minutes.

Serving Suggestion:
Serve Catfish Fillets over Yellow Rice.
Spoon cream sauce over the fillets, followed by the onions and leeks.

Preparation Time: 15 minutes
Cook Time: 10 minutes
Serves: 2

DavidLee Recipes © 2010

FRIED GULF CATFISH

INGREDIENTS

Peanut Oil

1/2 cup Grits or Cornmeal

1/2 cup Flour
1 tsp Old Bay Blackened Seasoning
1/2 tsp Salt
1/4 tst Paprika
1/4 tsp freshly ground Black Pepper
3/4 cup Buttermilk
2-3 fresh Limes
6 fresh Gulf Catfish fillets


Preparing fresh CATFISH FILLETS:
Prepare the fresh catfish into fillets, rinse thoroughly, sprinkle lightly with sea salt.
In a deep bowl, put the fillets on ice, and drench with freshly squeezed lime juice.
Cover and refrigerate overnight, or ready to use. 

DIRECTIONS

• Heat the oil in a deep frying pan or deep fryer to 350 degrees F.  
• Whisk the cornmeal/grits and flour together in a shallow dish. 
• Combine seafood seasoning, salt, paprika, and pepper in a small bowl.
• Prepare the fillets by rinsing and patting dry; put them on a plate to season.
• Season the catfish fillets evenly on both sides with the spice mixture. 
• Pour the buttermilk into another shallow dish. 
• Dip each fillet into the buttermilk, flip once to coat both sides. 
• Coat both sides of the fillets in the cornmeal mixture.
• Set the coated fillets on a cooling rack and let rest for 5 minutes.
• Gently add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes.
• Remove the fried fillets to a cooling rack set over a newspaper to drain the excess oil.

Preparation Time: about 30 minutes cook time
Serves: 2 - 3

DavidLee Recipes © 2010

LEMON POPPYSEED-FILLED BUNDT CAKE

LEMON CAKE

1 pkg Pillsbury Moist Supreme Butter Recipe Yellow or Lemon Cake Mix
1 tsp Baking Powder
1 pkg Sugar-Free LEMON Jello Mix
8 oz Sour Cream
3/4 cup Water
3 Eggs
1/2 cup Vegetable Oil
 
POPPYSEED FILLING 
1/3 cup Flour  
3 Tbsp Brown Sugar
3 Tbsp Margarine 
1 can Poppyseed Filling 
1/3 cup pitted Dates (chopped)  or  1 cup Raisins


DIRECTIONS
Preheat oven to 350 degrees F.
Grease and flour a 10-inch Bundt pan, and set aside.

For Filling -

• In a small bowl, sift together the flour and brown sugar.
• Cut in the margarine until the mix is crumbly. 
• Stir in the dates or raisins and poppyseed filling, and set aside.

 For Cake Batter - 

• In a large mixing bowl, combine the cake mix, Lemon Jello mix, and baking powder with a whisk.
• Add the sour cream, water, eggs and oil. Beat with an electric mixer on low speed until moistened. 
• Beat for 2-3 minutes at medium speed until well mixed.
• Pour half the batter into the prepared Bundt pan.
• Place the filling over the batter in the pan by spooning it to form a continuous "tunnel" in the batter.
• Pour the remaining batter over the filling, spreading it evenly to cover all the filling.

Bake in a 350 degree F oven for 55-60 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean. When the cake is done, remove from the oven and cool on a rack for 10 minutes.Cake will pull from sides when cool. Invert onto a serving platter, and let it continue to cool to room temperature.

If you choose, you can lightly sprinkle the cake with confectioner's sugar.

Preparation Time: about 1 and half  hours
Serves: 8 - 12

DavidLee Recipes © 2010

LEMON CRANBERRY-FILLED BUNDT CAKE

LEMON CAKE 

1 pkg Pillsbury Moist Supreme Butter Recipe Yellow or Lemon Cake Mix

1 tsp Baking Powder

1 pkg Sugar-Free LEMON Jello Mix

8 oz Sour Cream

3/4 cup Water

3 Eggs

1/2 cup Vegetable Oil

CRANBERRY FILLING
12 oz bag Cranberries (fresh or frozen) 
3/4 cup Sugar
1/3 cup Flour 
3 Tbsp Margarine 


DIRECTIONS
Preheat oven to 350 degrees F.
Grease and flour a 10-inch Bundt pan, and set aside.

For Filling - 

• In a pot heat the cranberries until they start to release their juices. 
• Add 3/4 cup granulated sugar, cook over medium heat until juicy.
• Reduce mixture to 1 1/4 cups, about 15 minutes. 
• Let cool completely.
  

For Cake Batter - 

• In a large mixing bowl, combine the cake mix, Lemon Jello mix, and baking powder with a whisk.
• Add the sour cream, water, eggs and oil. Beat with an electric mixer on low speed until moistened. 
• Beat for 2-3 minutes at medium speed until well mixed.
• Pour half the batter into the prepared Bundt pan.
• Place the filling over the batter in the pan by spooning it to form a continuous "tunnell" in the batter.
• Pour the remaining batter over the filling, spreading it evenly to cover all the filling.

Bake in a 350 degree F oven for 55-60 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean. When the cake is done, remove from the oven and cool on a rack for 10 minutes.Cake will pull from sides when cool. Invert onto a serving platter, and let it continue to cool to room temperature.

GLAZE
2 Tbsp Lemon Juice
1 1/2 cups Confectioners' Sugar

• Whisk the confectioners' sugar and 2 tablespoons lemon juice until smooth. Spoon over the cake.

Or, if you choose, you can lightly sprinkle the cake with confectioner's sugar.

Preparation Time: about 1 and half  hours
Serves: 8 - 12

DavidLee Recipes © 2010

POACHED PEARS

1/4  bottle Moscato wine

1 cup simple syrup* (see recipe below)

1 cinnamon stick
2 tablespoons Honey

1 piece fresh Ginger (peeled, finely chopped)

1 vanilla bean (split and seeds removed)

2 firm ripe Anjou pears (peeled)

Preparation

• In a saucepan to hold the pears, add the wine and simple syrup., cinnamon sticks, honey, and ginger. 
• Add the seeds scraped from the vanilla bean, and the vanilla bean to the saucepan.
• Simmer, stirring occasionally, until the honey has dissolved.
• Add the pears and simmer for 20 minutes, turning occasionally, until the pears are tender and are infused with the spiced syrup. Remove the pears from the liquid and allow to cool.
• Continue to simmer the spiced syrup until it thickens and is reduced by half, about 20 minutes.
• Cool to room temperature, remove and discard the cinnamon sticks and the vanilla bean pods.

• Place each pear on a serving plate with a scoop of ice cream, drizzle with the spiced syrup. 
• Suggest serving with Vanilla Bean or French Vanilla Ice Cream or Gelato.
• Serve immediately.

SIMPLE SYRUP RECIPE

2 cups water

2 cups sugar

In a small saucepan, combine the sugar and water over medium heat. 

Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar dissolves. 

Remove from the heat and allow the syrup to cool.

Preparation Time: about 30 minutes
Cook Time: 40 minutes
Serves: 8 - 12

DavidLee Recipes © 2010

SOUTHERN RED VELVET CAKE

RED VELVET CAKE

Blend together:
1 1/2 cups Peanut Oil
1 1/2 cups Sugar
Beat in one at a time:
2 Eggs  
Add and mix in:
2 tablespoons Cocoa
1 teaspoon Vinegar 
1 oz. bottle Red Food Coloring
2 1/2 cups All-Purpose Flour
1 cup Buttermilk
1 teaspoon Baking Soda
1 teaspoon Salt
2 teaspoons Vanilla\

• Preheat the oven to 350 degrees F. Grease and flour 2 9-inch round layer cake pans.
• Sift the flour, baking soda and cocoa. 
• In a large bowl, beat sugar and peanut oil together, then add the eggs one at a time.
• In a separate bowl, mix together the vinegar, food coloring, and vanilla, and add to the bowl of sugar and oil beating until combined.
• Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients, staring and ending with the flour.
• Pour batter into the pans, taping them on the table to level out the batter and release air bubbles. 
• Bake for 25 minutes, or until a toothpick comes out of the center clean. Be careful not to over bake.
• Let the layers cool on a wire rack for 10 minutes before turning out of the pans.
• Cool completely before frosting.

Cream Cheese Frosting

1/2 cup Margarine
8 oz package Cream Cheese
1 box Confectioner's Sugar (sifted)
1/2 teaspoon Vanilla
1 cup pecans (chopped)

Depending on how much frosting you prefer, you may want to use 1 and 1/2 recipes for this cake.

• Let margarine and cream cheese soften to room temperature.
• Cream them together well.
• Add sugar and until mixed, but not so much that the frosting becomes "loose".
• Add vanilla.
• Spread between layers and on top and sides to cover the cake well.
• Sprinkle chopped pecans on the top to prepare the cake for presentation.

Cover and refrigerate this cake due to the cream cheese frosting.

Preparation Time: about 2 hours
Serves: 8 - 12

DavidLee Recipes © 2010