Old Fashion Ice Cream

Makes About 1 Quart
2 cups heavy cream
2 cups half and half
3/4 cup sugar
4 egg yolks, beaten
2 to 3 inch length vanilla bean and/or 2 tsp vanilla extract
(Need an Ice Cream Freezer)
1. Heat cream, half and half and sugar in a heavy saucepan, stirring 2 or 3 times until sugar melts and mixture heats.
2. Beat egg yolks in a small bowl. Pour some of the hot cream into beaten yolks, beating to mix. Add yolks to hot cream. Cook, stirring constantly over medium heat, until mixture thickens slightly, about 8 minutes. DO NOT BOIL.
3. Pour into clean bowl. Cut vanilla bean open and scrape the seeds into hot mixture, mix in. cover and chill.
4. Stir before pouring ice cream freezer. Follow directions for freezing given by the ice cream freezer manufacturer.

Chocolate Ice Cream: Melt together 3 ounces semi-sweet chocolate and 1 ounce unsweetened chocolate. Add to the hot mil before adding egg yolks. Proceed as directed above.

Other additions: Add 1 cup of any of the following to partially frozen ice cream and continue freezing as directed.Crushed or broken cream filled chocolate cookies; Chopped toffee candy bars; Crushed hard peppermint candies; Chopped sweet or semi sweet mini chocolate chips; chopped toasted almonds.

Margarita Watermelon Surprise

2 small to medium watermelons
1 to 2 cups liquid Margarita Mix Tequila

1. Wash and dry watermelons. With a long sharp knife, mark off a 5 to 6 inch circle on top of the watermelons; cut a deep cone into the center of each watermelon. Remove the plug. Turn watermelons over and let them drain for about 30 minutes; discard juice.

2. Turn melons open side up. Into one pour 1/2 to 1 cup liquid margarita mix to fill cavity, wait a bit and add more as it is absorbed.

3. For second melon, measure a similar amount of mix and combine with tequila, using 3 parts mix to 1 part tequila. Pour into second watermelon.

4. Let melons stand as liquid is absorbed. Replace plug. Put on Ice and mark one melon alcoholic and the other melon non-alcoholic. Slice melon when ready to eat.

(Recipe From "Towns, Trails & Special Times")

Family Round Up Potato Salad

Makes 8 TO 10 Servings
6 to 8 medium potatoes
1/2 cup clear Italian dressing
1 cup chopped celery
1 cup chopped cucumber
1/2 cup chopped parsley
1/2 cup chopped sweet red and/or green pepper
1/2 cup chopped green onion
1/2 cup sliced radishes
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup cooked bacon, crumbled
1/2 cup chopped walnuts, toasted
1. Peel and cook potatoes; chop and put them in a mixing bowl (about 6 cups). While potatoes are still warm, pour over Italian dressing, cool.
2. Add chopped and sliced vegetables. Combine mayonnaise and sour cream; pour over potatoes and vegetables. mix well. Chill to blend flavors. Top with crumbled bacon and walnuts just before serving.

Recipe From: "Towns, Trails, & Special Times"

BBQ Ribs

4 sides lean back ribs or spareribs
1 tsp salt
1/2 tsp freshly cracked pepper
1 large onion, sliced
1 lime, sliced
1/2 cup strong black coffee
1/2 cup tomato paste
1/2 cup honey
2 Tbsp. brown sugar
2 Tbsp Tequila
1 tsp. Worcestershire sauce
1/4 tsp. Tabasco Sauce

1. Trim excess fat from ribs; sprinkle both sides with salt and pepper.
2. Place rib side up, on rack in a covered barbecue grill; cook 60 minutes, turning occasionally. Place onions and lime slices on meaty side of ribs for the last 20 minutes.
3. To make sauce, combine remaining ingredients; brush ribs generously with sauce and continue cooking for 30 minutes or until ribs are tender. Continue to brush ribs with sauce as they cook.
4. Ribs may be cooked in a 400 degree oven. Follow same directions as above.

Grilled Steaks

Makes 12 TO 16 Servings
1/3 cup Black or Mixed Peppercorns
2 Tbsp coffee beans
1 tsp. salt
6 2inch thick T-Bone, 4 Porterhouse or 3 Sirloin Steaks
1 1/2 cup red wine
1/4 cup steak sauce
1/4 cup soy sauce
2 cloves garlic, crushed
2 tsp paprika
1.Grind pepper, and coffee beans in a spice grinder or pepper mill. Add Salt. Press spice mixture onto both sides of steaks, put into large plastic food bags or glass baking dish.
2. Combine wine, steak sauce, soy sauce, garlic, and paprika; pour over beef. Close bags or cover dish and refrigerate several hours. Turn steak once or twice as it marinates.
3. Remove meat from marinade, pat dry with paper towels. Reserve marinade.
4. Cook steaks over medium coals to desired doneness, allowing 7 to 10 minutes per side for rare; 10 to 15 minutes per side for medium. Brush with marinade as they cook.
5. Let steaks stand a few minutes before slicing. Steaks may be broiled if desired.
6. Boil reserved marinade to reduce, adding more wine if desired. Serve with sliced steaks.

(Recipe From: "Towns, Trails, & Special Times")

Three Cheese Pasta Bake

Ingredients:
2 cups egg noodles
1 cup cottage cheese
1/2 cup sour cream
3 tablespoons grated Parmesan cheese
1 egg
2 cups shredded Cheddar cheese
1 teaspoon Worcestershire sauce
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons butter

Directions:Cook noodles al dente. Drain and rinse. Set aside. In a large mixing bowl, mix together cottage cheese, sour cream, Parmesan, 1 egg, 1 cup cheddar cheese, Worcestershire sauce, milk, butter or margarine, and salt and pepper. Stir in cooked noodles. Spread into a 9 inch square baking dish, top with remaining shredded cheese.
Bake at 300 degrees F (150 degrees C) for one hour, or until set.

(Recipe From: Southern Living)