~Homemade Kentucky Beer~

Use 15 gallon plastic garbage can with clip on lid. You need:


Approximately 6 oz. hops

3 lbs. extract of malt

9 lbs. granulated sugar

1 tablespoon molasses

1-1/2 teaspoons granulated yeast.


Place in vessel with approximately 2 gallons water, or more if vessel is large enough, and bring to boil. Then turn down to simmer for about 45 minutes, steeping hops into liquid during this period as hops will sit on top of the water; otherwise, flavor will be too weak.

Put malt, raw sugar and molasses into plastic bin. Then strain hops liquid through parachute silk or cheesecloth to remove all sediment and add liquid to contents of bin. Stir thoroughly with wooden paddle to completely dissolve malt and sugar into liquid.

Place the bin in a position where it can be kept for a week undisturbed at 70°F. Fill up with lukewarm water to within 2 inches of top of container. Temperature of brew should now be about 70 to 80°F. Sprinkle yeast evenly over surface and seal. Beer will work for 7 to 10 days. A thick white broth will appear after the first 8 hours and gradually die, towards the end of the time.

When working has ceased, take 8 dozen clean 26 oz. bottles and put one level teaspoon of white sugar into each bottle. Drain off liquid into bottles taking care not to disturb too much. (This will disturb sediment and make liquid cloudy). Cap bottles tightly and correctly and store upright for 3 weeks minimum.

Cool in refrigerator in upright position and pour gently into glass mug for serving. Sediment also forms in bottle If beer is too lively, too much yeast has been added or if bottled before, it had ceased working. Flavor of beer can be softened by adding 4 oz. of barley to the hops when bottling. Color can be darkened by increasing amount of molasses.

Your local health food store is where you can buy your ingredients. Follow directions and be careful - this is very potent.

~Enjoy!~

~Watermelon-Strawberry Wine~

* 1 large watermelon
* 2-3 lb fresh or frozen strawberries
* juice and zest of 1 lemon
* 2 lbs granulated sugar
* 1 tsp pectic enzyme
* 1 crushed Camp-den tablet
* 1 tsp yeast nutrient
* wine yeast

Extract and measure the juice of 1 large watermelon, placing 3 quarts in primary and the rest in a covered bottle in the refrigerator. Trim stems off strawberries, chop coarsely, mix in thinly grated rind of lemon, and tie inside nylon straining bag. In primary, squeeze strawberries and leave bag in juice. Add sugar, lemon juice and yeast nutrient and stir well to dissolve. Add crushed Camp-den tablet, cover primary and wait 12 hours. Stir in pectic enzyme, recover and wait another 12 hours. Add wine yeast and recover, stirring daily for 7 days. Squeeze strawberries gently to extract juice and discard pulp. Pour liquid into secondary and fit airlock. After fermentation dies down (5-7 days) top up with reserved watermelon juice in refrigerator. Ferment 30 days and rack into clean secondary, topping up with water or watermelon juice (only if fresh). Refit airlock and set aside until crystal clear. Rack into bottles and age 3-6 months.(Makes 1 gallon.)

Enjoy!~

~Roasted Garlic Potatoes~

Ingredients:

* vegetable cooking spray or a little olive oil
* 1 3/4 pounds baking potatoes, peeled and cut into 1-inch cubes
* 2 tablespoons lemon juice
* 1 tablespoon olive oil
* 1/2 teaspoon coarse (kosher) salt
* 4 cloves garlic, minced

Preparation:
Spray an 11x7-inch baking dish with cooking spray, or oil.
Preheat oven to 425°. Combine remaining ingredients in a bowl; toss well to coat thoroughly. Let coated potatoes stand 10 minutes. Spoon potato mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake for 35 minutes or until tender and lightly browned, stirring.

~Enjoy!~

~BBQ Pork Chops~

Ingredients:
6 rib or loin pork chops, cut 3/4 to 1-inch thick
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup chili sauce
1/2 cup water
1/4 cup vinegar
2 tablespoons brown sugar
1 tablespoon finely chopped onion
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce


Directions:

Place pork chops in 13 x 9-inch baking dish. Season with salt and pepper. Combine remaining ingredients; pour mixture over chops. Bake at 325 degrees F for 30 minutes. Turn chops. Bake 1 to 1 1/2 hours longer, until tender. Skim off fat and spoon remaining sauce over chops.

~Enjoy!~

~Gluten-Free Beer Batter ~

Gluten-free beer-battered fish fry batter produces crisp, light fried fish. It makes a delicious gluten-free batter for onion rings and shrimp too! If you don't like beer batter just substitute club soda for the beer.
Prep Time: 0 hour, 5 minutes
Cook Time: 8 minutes
Ingredients:

* Oil for Frying (Use an oil designed for high heat frying, preferably peanut or coconut oil)
* 2 pounds fresh fish fillets
* 1 cup all purpose gluten-free all purpose flour mix (I used Bob's Red Mill All Purpose GF Baking Mix)
* 1 cup cornstarch
* 1 teaspoon GF baking powder
* 1 teaspoon sugar
* 1 teaspoon cayenne powder
* 1 teaspoon GF garlic powder
* 1 teaspoon GF onion powder
* 1 teaspoon salt
* 12 ounce bottle of gluten-free beer OR 12 ounces of club soda

Preparation:

1. Combine cornstarch, gluten-free all purpose flour, baking powder, cayenne pepper, sugar, garlic powder, onion powder, salt and pepper in a large, plastic zip lock bag.
2. Shake the bag to thoroughly mix the dry ingredients. Pour this mixture into a medium sized bowl.
3. Add gluten-free beer or club soda and mix until the batter is smooth and not too thick or too thin. Add more liquid if the batter is too thick.
4. Dip fish fillets in batter, making sure both sides are coated. Hold above the bowl to let excess batter drip off.
5. Fry in hot oil until golden brown.

(GF short term for gluten free)

~Enjoy!~

~BBQ Chicken~

1 whole chicken, cut into serving pieces, or 9 bone in chicken pieces such as thighs and legs
oil for frying
1 onion, sliced into thin rings


BBQ Chicken Recipe Sauce:
3/4 cup brown sugar or unpasteurized honey
1/2 cup ketchup
1/4 cup vinegar
1 teaspoon dry mustard
salt and pepper to taste

Preheat the oven to 350ºF.

Heat oil in a large skillet. Brown the chicken pieces well in the oil. Spread the browned chicken pieces out in a heavy baking dish. Top with onion rings.

Combine remaining ingredients in a sauce pan and bring it all to a boil. When it boils for just a minute, pour the sauce over the chicken in the baking dish.

Bake for 1 hour, basting 2 or 3 times with the sauce.

~Enjoy!~

~Bourbon Whiskey BBQ Sauce~

* 1/2 onion, minced
* 4 cloves garlic, minced
* 3/4 cup bourbon whiskey
* 1/2 teaspoon ground black pepper
* 1/2 tablespoon salt
* 2 cups ketchup
* 1/4 cup tomato paste
* 1/3 cup cider vinegar
* 2 tablespoons liquid smoke flavoring
* 1/4 cup Worcestershire sauce
* 1/2 cup packed brown sugar
* 1/3 teaspoon hot pepper sauce, or to taste

Directions

1. In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
2. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.

~Enjoy!~

~Grilled Vegetable Kebabs~

This vegetable kebabs recipe is a bit hit even for non vegetarians. They are really easy to make and the marinade is yummy. Serves 6.

Ingredients

* 6 small onions
* 12 cherry tomatoes
* 12 button mushrooms
* 2 small zucchini
* 1 red capsicum
* 1/2 cup of olive oil
* 2 tablespoons of lemon juice
* 1 small red chilli, finely chopped
* 2 teaspoons of fresh thyme, chopped

Start by peeling the onions and cut them into thin slices. You can blanch the onions, but this is optional.

Cut the mushrooms, zucchini and capsicum into small bite size pieces.

Place all the prepared vegetables onto each skewer, alternating with each vegetable each time you put something on a skewer.

To make the marinade for the vegetable kebabs, combine the olive oil, lemon juice, red chilli and thyme. Mix really well and pour the marinade over the vegetable skewers. Allow the vegetable kebabs to marinate for at least 1 hour to develop the flavors, turning occasionally.

Cook the kebabs on a preheated BBQ plate or grill for 8-10 minutes, or until the vegetables are tender, turning the skewers once and basting from time to time with the remaining marinade.

Keep in mind that you are not limited to using only these vegetables for the vegetable kebabs recipe. Feel free to use any fresh seasonal vegetables you have available.Grilled

~Corn & Pineapple Salad~

1 can corn(drained tidbits)
1 can crushed pineapple(drained)
1/4 green pepper,diced
1/4 red pepper,diced
1 1/2 tbsp miracle whip

Mix all ingredients in a bowl.
Chill and serve.

~Enjoy!~

~Judy's Hawiian Chicken~

1 can mushrooms with juice
1 can pineapple chunks with juice
1 onion,chopped
1/2-1/4 cup ketchup
1/4 cup vinegar
1/2 cup brown sugar
1 cup water

Mix in a roaster.Add chicken parts.
Bake at 375 degrees for 2 hours.
Thicken sauce with cornstarch and water.

Serve with rice and home fries.

~Enjoy!~

~Igloo Slush~

2 cans frozen OJ,thawed
2 cans frozen lemonade,thawed
7 cups water
1 cup strong tea
3/4 cup sugar
26 0z. vodka

Mix together and freeze.

Spoon some out and mix with ginger ale.

~Enjoy!~

~Red Head Salsa~

1 med onion,chopped
1/2 green pepper,chopped
1 clove garlic,chopped
1 tsp.oil
2 cups of ripe tomatoes,chopped
1/4-1/2 tsp. green chili's,chopped
5 drops red pepper sauce
1/2 tsp. sugar
1/8 tsp. salt

Combine and cook in a saucepan.Cool and store in the fridge.

~Enjoy!~

~Fruit Smoothie With Yogurt,Strawberries,and Pineapple~

Ingredients:

* 1 1/2 cups strawberries (frozen)
* 1 cup pineapple (frozen)
* 1/2 cup whole milk
* 1 1/2 cups yogurt
* 2 tablespoons sugar
* 1 cup crushed ice

Instructions:

1. Blend together all ingredients on high until smooth.
Serves 4.

~Enjoy!~

Waldorf Salad

The first Waldorf Salad was created in New York City in 1893, by Oscar Tschirky, the maître d'hôtel of the Waldorf Astoria. The original recipe consisted only of diced red-skinned apples, celery, and mayonnaise. Chopped walnuts were added later to this now American classic. Some prefer their Waldorf salad made with yogurt, instead of mayo. Having had this salad both ways, I fall firmly in the mayonnaise camp. But feel free to substitute yogurt for the mayo if that's your druthers.

Ingredients

* 1/2 cup chopped, slightly toasted walnuts
* 1/2 cup celery, thinly sliced
* 1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)
* 1 sweet apple, cored and chopped
* 3 Tbsp mayonnaise
* 1 Tbsp fresh lemon juice
* Salt
* Pepper
* Lettuce

Method

In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.Serves 2.


Enjoy!

Cajun Fish Marinade

2 cups Chablis wine
2 tbsp. creole mustard
2 tbsp. lemon juice
1/2 tsp. ground cayenne pepper
2 tsp. salt

Incorporate all ingredients together by using a whisk
You can now use this marinade as well as using it for basting
as you cook the fish

Enjoy!

Crunchie Granola Smoothie

No time for a bowl of granola cereal? Take a granola smoothie to go. Great breakfast smoothie.

Ingredients:

* 1 cup 1% milk
* 1 banana
* 2 Tbs honey
* 3/4 cup granola
* 1/2 cup ice

1 serving, but it is a delicious serving. Feel free to use more or less fat in your milk as you prefer. I like a little milk fat, so I chose 1%

Enjoy!

Pumkin Pie

* 2 cups cooked drained pumpkin
* 2 eggs
* 1 teaspoon salt
* 1/4 teaspoon allspice
* 1/4 teaspoon nutmeg
* 1 cup milk
* 1/2 cup sugar
* 1/4 teaspoon cloves
* 1 teaspoon cinnamon
* 1/4 teaspoon ginger

Combine all the ingredients and place in a 9-inch pie shell. Bake in at 400 deg. F. for 10 minutes and then reduce the heat to 350 degrees and bake for an additional 30 minutes.

Enjoy!

Donair Spice

1 cup oregano
2 cups garlic powder
1 cup black pepper
1 1/2 cups cayenne
1 1/2 cups paprika
2 cups onion salt
1/3 cup sugar

Place all ingredients in a bowl and mix together
This spice can be stored and reused in your favorite spice dish or container
Ratio: 3 1/2 cups of spice for 20 lbs. of meat

Enjoy!

Cucumber Yogurt Salad

1 cucumber sliced into halves
1 dash of salt
1 garlic clove
1 cup of plain yogurt(flavor of your choice)
A sprinkle of mint

Take a large bowl,put garlic clove in and crush,add a dash of salt
Add cucumber halves and 1 cup of yogurt to the bowl.
Mix all together,pour into a small bowl and sprinkle mint on top

~Enjoy!~

Stuffed Pepper With Rice & Cheese (Vegetarian )

Ingredients

* 6 oz of roasted peppers
* 1 cup of uncooked rice
* 8 oz of cheddar cheese, shredded
* 3 garlic cloves, sliced
* 2 tablespoons of of fresh parsley, finely chopped
* salt and freshly ground black pepper to taste
* 2 tablespoons of butter
* 3/4 cup of water

Cooking Instructions

Cut open the roasted peppers so they lay flat side down on the kitchen bench top, by cutting them through the middle on one side. Cook them in a large saucepan of boiling water for 5 minutes. Rinse the roasted peppers and drain well.

Cook the rice as per the packet instructions.

Add the garlic and onion to a preheated pan with butter and saute the onion until soft. Add the water and cheddar cheese, stirring constantly until completely melted and blended with the rest of the ingredients. Taste for seasoning. Add rice, salt and pepper to pan.

Spoon in the rice mixture into the cavity of each roasted pepper, trying to keep as much filling inside as possible. Top each pepper with chopped parsley.

Heat oil in a frying pan and cook the peppers until golden, turning once to brown evenly. Sprinkle with salt and pepper if required.

~Enjoy!~

Gluten Free Hummus

Hummus is a satisfying, high protein and fiber dip made from garbanzo beans (chickpeas). It is an ideal appetizer, snack or portable gluten free food.
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:

* 4 15 ounce cans drained garbanzo beans (chickpeas)
* 3/4 cup olive oil
* 3/4 cup Tahini Paste (Sesame Seed Butter)
* 1/3 cup freshly squeezed lemon juice
* 2 tablespoons minced garlic
* 6 tablespoons minced parsley
* 1 tablespoon ground coriander
* 1 tablespoon ground cumin
* 2 teaspoons salt, or to taste
* ground pepper to taste

Preparation:
Put all ingredients in a food processor. Depending on food processor bowl size, can be divided into two batches to fit. Blend until smooth. Refrigerate.

Tips: Flavors are enhanced overnight. Serve with gluten free rice crackers or celery/carrot sticks. Freezes well.

Makes about 2 1/2 quart

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

~Enjoy!~

Power Drink

12 oz. fresh squeezed orange juice
2 tbsp. wheatgerm
2 tbsp. raw honey
2 egg whites
2 tbsp. bee pollen
1 medium raw banana

Put all of the ingredients into a blender and blend until mixed well.
Pour into a tall glass.This drink is great anytime you are low in energy.

~Enjoy!~

Zucchini-Tomato Tart

1/2 pkg. refrigerated pie crusts
1 medium zucchini,thinly sliced(about 3/4 lb.)
2 tsp. olive oil
3 medium plum tomato slices
1/2 cup fresh basil,chopped
1/3 cup freshly grated Parmesan cheese
1/3 cup light mayonnaise
1/2 tsp. fresh ground pepper

Fit pie crust into a 9-inch tart pan according to package directions;trim excess.
Prick bottom and sides using fork.
Bake pie crust at 450 degrees for 9-11 minutes till lightly browned.
Let cool.
Saute zucchini in hot oil in a large skillet over medium-high heat 2 minutes or till
tender.
Arrange on the bottom of the pie crust shell and place tomato slices on top.
Stir basil,cheese and mayonnaise together.
Drop,by teaspoonful,evenly over top of tomatoes and gently spread.
Sprinkle with pepper.
Bake at 425 degrees for 15 minutes till heated through and cheese is slightly melted.
Makes 8 servings.

~Enjoy!~

Broccoli Cheese Pie

10 oz. broccoli
1 tsp. dried oregano
1 cup evaporated skim milk
1 carrot,sliced thin,blanched
1 egg
1 small red pepper
3 1/2 oz. feta
1 8 inch pie shell

Preheat oven at 350 degrees.
Mix all the ingredients together.
Use grease or cooking spray to lightly grease the pan.
Bake pie at 350 degrees for 45-50,until light golden.
Let cool slightly,cut into wedges.

Enjoy!

Apple Chicken

1 small can concentrated apple juice
2 chicken breasts,bone in
2 cups cooked rice

Pour the apple juice into a casserole dish;do not add water.
Add the chicken,and make sure the pieces are covered in the juice.
Bake covered at 375 degrees in a preheated oven,for one hour.
While the chicken is baking,cook the rice according to the instructions
on the package.
Serve the rice with the chicken,pouring the sauce over both.

Enjoy!

Healthy Chef Salad

Ice berg or romaine lettuce
Tomatoes
Shredded carrots
Sliced cucumber
Radishes
Celery
Sliced onions
2 oz. ham
2 oz. turkey
2 oz. non-fat cheddar cheese
Non-fat dressing,your choice

Put all ingredients into bowl,mix all together.
Serve with your choice of dressing.If you are
concerned about sodium,try using vinegar or lemon
juice as a dressing.

Enjoy!

Protein Pancakes

1/2 cup skim milk powder
1/2 cup pancake mix
1/2 cup milk
1 egg white
1 tsp honey
1 tsp wheat germ
1 dash sugar(optional)

Put all ingredients into a bowl, mixing until it turns into a batter.
Cook in a frying pan until you see bubbles,then flip over,till cooked.


Enjoy!

Strawberry Pancakes

50 gr flour
50 gr sugar
150 ml single cream
1 egg
12 gr butter
80 gr fresh strawberries

Mix flour with sugar,then add cream and egg yolks.
Whisk egg white to a stiff consistency fold into batter.
Melt half the butter into frying pan,add a little of the mixture and
sprinkle over strawberries.
As the mix bubbles turn over and cool for 2 minutes.
This recipe serves 4.

Enjoy!

Hot Chicken Wings

Chicken wings
1/2 stick margarine
1 bottle Durkee hot sauce
2 tbsp. honey
10 shakes tabasco sauce
2 tsp. cayenne pepper(optional)

Deep fry chicken wings for 20 minutes.
Drain and dip and let set in sauce.
Take out to dry and then serve.

~Enjoy!~

Nanny Judes Famous Biscuits

6 cups Flour
12 tsp.baking powder
1 tbsp. salt
2 tbsp. sugar (optional)
1 1/2 lbs. lard or shortening
3/4 cup oil
1 Qt. milk

Preheat oven to 350 degrees.
Sift dry ingredients together in a bowl.
Knead in lard/shortening till well combined.
Begin adding liquid ingredients,slowly forming the dough.
On a floured surface,roll out the dough,to your desired thickness.
Using a tool of your choice,begin cutting out biscuit shapes.
Place biscuits on baking sheet,and cook in preheated oven for
9-12 minutes or until golden brown.
Cooking times can vary depending on different ovens.

~Enjoy!~