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Edaville Cranberry Nut Bread
This is a recipe I have been using for decades. It originally came from a brochure I got at Edaville Railroad in Carver, Massachusetts one cold winters night after riding the steam train through the cranberry bogs. Going to Edaville Railroad at Christmastime was a Southeastern Massachusetts Christmas tradition for many years. After the cold train ride, people would gather in the warm, brightly-lit snack bar area for steaming hot chocolate and moist cranberry nut bread.
2 cups all-purpose flour, sifted
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup fresh cranberries, freshly chopped
1/4 cup shortening
3/4 cup orange juice
1 egg, well beaten
1/2 cup chopped nuts
1 tablespoon grated orange rind
Sift together flour, sugar, baking powder, soda and salt. Cut in shortening until mixture resembles coarse cornmeal. Combine orange juice and grated rind with well-beaten egg. Pour all at once into dry ingredients, mixing just enough to dampen. Carefully fold in chopped nuts and cranberries. Spoon onto greased loaf pan (9x5x3"). Spread corners and side slightly higher than center. Bake in moderate oven (350 degrees F) about 1 hour, until crust is golden brown and toothpick inserted comes our clean. Remove from pan. Store overnight for easy slicing. Serve with cream cheese.
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Corned Beef Dinner
1 flat-cut corned beef brisket (3-4 pounds)
1 clove garlic, crushed
2 whole cloves
10 whole black peppercorns
2 large bay leaves
6 pared carrots
6 small new red potatoes, not peeled
3 medium onions, peeled
1 head green cabbage, cut into 8 wedges
Place brisket and all package juices in large pot. Add cold water to cover meat. Add garlic, cloves, bay leaves, and peppercorns. Bring to a boil, then reduce to a simmer. Cover and simmer for 3 to 4 hours until tender. Add vegetables and simmer until they are tender. Serve with mustard sauce (see recipe). Either scoop directly from the cooking pot or, if you prefer, serve on a large, pre-heated platter. If you decide to serve on a platter, slice the brisket thinly across the grain. Arrange beef on one side of platter, place cabbage next to beef and then arrange potatoes, carrots, and onions on the platter. Sprinkle with parsley and serve mustard sauce on the side.
Mustard Sauce
1/4 cup prepared mustard (the kind you use on a sandwich)
1 tablespoon tarragon wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
Mix all ingredients together and serve on the side with the corned beef dinner.
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Grilled Barbecued Shrimp
Ingredients
2 pounds raw jumbo shrimp
Skewers
Dry Rub
1 teaspoon poultry seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon onion powder
2 tablespoons garlic powder
Mix dry rub ingredients. Peel shrimp, except for the tails. De-vein, if necessary and skewer. Rub skewered shrimp on both sides with dry rub mixture and place in refrigerator for at least an hour. Prepare Remoulade dipping sauce
Remoulade Dipping Sauce
1 cup mayonnaise
4 teaspoons ketchup
4 tablespoons cream-style horseradish
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
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1 pound of Gaspers Hot Regular Chourico
Several bell peppers, diced
1 large onion, chopped
1 large can Bush's Boston Baked beans
Peel the 'skin' off the chourico and break up into a pan. Cook for about 1/2 hour and drain fat. Add onions and peppers to the chourico and cook until veggies are tender. Add beans and heat thoroughly. If you want it really hot, add some dried red chilies.
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Benevides Baked Buffalo Chicken Wings
We try to stay away from fried foods, but we LOVE Buffalo Wings; so we came up with the following recipe, which is one of our favorites. We frequently make this on the weekends and munch in front of the TV while watching a DVD or sports (in high definition). Enjoy!
About 3 lbs. chicken wings, split with wing tips removed
Ken's Chunky Blue Cheese Dressing, regular or Lite (Rick uses regular and I use Lite)
The Magic Concoction:
1 tablespoon sesame oil
1/4 cup Frank's Red Hot Sauce
5 dashes tabasco sauce
1 teaspoon Worcestershire Sauce
1 tablespoon Heinz Ketchup
1/4 teaspoon garlic powder
Heat oven to 425°F. Mix the concoction in a small bowl, stir well with a whisk. Brush the concoction onto the bottom of both a 13x9x2" and a 11x7x1.5" Pyrex baking dish. Place chicken skin side down in pans (very important). Brush chicken with the rest of the concoction. Place in preheated oven for one hour. Turn chicken carefully, using tongs, and place back in the oven. Cook for no longer than one more hour until desired crispness is obtained. It's important to keep a close watch on the wings during the last hour of cooking so that it doesn't become too dry.
Serve on a plate with fresh celery sticks and two small containers for dipping; one container of Frank's Red Hot Sauce and one of Ken's Chunky Blue Cheese Dressing.
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