Jalapeno Hush Puppies

INGREDIENTS

1 (8 ounce) package Martha White Hush Puppy Mix with Onion
1 tablespoon chopped jalapeno pepper
1/2 cup chunky salsa ( heat level your choice and also brand )
2/3 cup water

DIRECTIONS

Heat 2 to 3 inches oil in deep fryer or heavy skillet to 365 degrees.

Combine hush puppy mix and remaining ingredients in medium bowl; stir until well blended. Let batter stand for 5 minutes. Do not stir. Drop batter by rounded teaspoonfuls into hot oil. Fry until golden brown, turning several times. Drain on paper towels. Serve warm.

Makes about 14 hush puppies

Apple Pancakes

INGREDIENTS

1 cup all-purpose flour
1 Tablespoon sugar
1/2 teaspoon salt
1 egg
1 cup milk
1 Tablespoon vegetable oil
5 medium apples, peeled and thinly sliced
confectioners’ sugar, optional

DIRECTIONS

In a bowl, combine flour, sugar and salt. In another bowl, lightly beat egg, then add milk and oil to egg. Add dry ingredients and stir until smooth. Fold in apples. Pour batter by 1/2 cupfuls onto a lightly greased hot griddle and spread to form a 5-inch circle. Turn when bubbles form. Cook second side until golden brown and apples are tender. Remove from griddle and sprinkle with
confectioners’ sugar if desired. Makes 14 to 16 pancakes.

Strawberry Sauce

INGREDIENTS

1 1/4 cups fresh strawberries
1/4 cup sugar
1 1/2 teaspoons grated lime zest

DIRECTIONS

Process all ingredients in a food processor or blender until smooth. Chill for at least 1 hour. Sauce is best if served cold right from the refrigerator. Serve over pound cake, ice cream, cheesecake or angel food cake.

Lemon Pound Cake

INGREDIENTS

3 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1/2 cup butter, room temperature
1/2 cup vegetable shortening
2 cups sugar
4 large eggs
1 tsp. vanilla extract
2 tsp. freshly squeezed lemon juice
1 tsp finely grated lemon zest
1 cup buttermilk, well shaken

DIRECTIONS

Preheat oven to 350° F. Grease and flour a 10-inch tube pan. Sift flour together with baking soda, baking powder and salt and set aside. In a large mixing bowl, beat
butter and shortening together until creamy, about 2 minutes. Add sugar and beat an additional 5 minutes. Add eggs, one at a time, beating only until the yolks disappear into the batter. Add vanilla, lemon juice and zest. Add flour mixture alternately with buttermilk, beginning and ending with flour. Scrape sides of the bowl and beat only until well blended. Pour into prepared pan and bake for 1 hour and 10 minutes. Cool slightly, then turn cake out of the pan while it is still warm. Cool completely on a wire rack. Serve plain, dusted with confectioners’ sugar or with Fresh Strawberry Sauce.

Asian-Style Orange Chicken

INGREDIENTS

2 tbsp. soy sauce
2 tbsp. brown sugar
2 tbsp. thawed orange juice concentrate
2 garlic cloves, minced
1 tsp. finely grated orange zest
1 tsp. minced fresh ginger
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
4 (1/2 pound) bone-in chicken breast halves, with skin

DIRECTIONS

Preheat the oven to 500° F. In a medium bowl, combine soy sauce with brown sugar, orange juice concentrate, garlic, orange zest, ginger, salt and pepper. Add chicken breasts and turn to coat. Transfer chicken to a baking dish, skin side up. Roast in the center of the oven for 25 minutes, basting with the sauce 4 times, until the chicken is just cooked through and nicely glazed. Turn on the broiler and broil the chicken until browned, about 2 minutes. Makes 4 servings.

Oven Home-Fried Potatoes

INGREDIENTS

4 medium potatoes
1/4 cup oil
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1/4 tsp. garlic powder
2 tbsp. grated Parmesan cheese

DIRECTIONS

Wash potatoes and cut into wedges into a large bowl. Drizzle oil over potatoes. Sprinkle seasonings over potatoes, stir and place in 13×9-inch pan. Bake, uncovered, at 375° F. for 45 minutes.

Praline Apple Bread

INGREDIENTS

2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1 cup sugar
2 large eggs
2 tsp. vanilla
1 1/4 cup peeled and chopped Granny Smith apples
1/2 cup toasted chopped pecans
1/2 cup chopped pecans
4 tbsp. butter

1/4 cup brown sugar

DIRECTIONS

Preheat oven to 350 degrees F. In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large mixing bowl, beat together sour cream, sugar, eggs and vanilla until well combined (about two minutes). Add dry ingredients and mix just until combined. Fold in apples and toasted pecans. Scoop the mixture into a 9×5-inch loaf pan coated with nonstick spray. Scatter the top with the regular pecans and gently press into the batter. Bake until a toothpick
placed in the center comes out mostly clean with a few moist crumbs attached, about 50 to 60 minutes; if the bread looks like it is getting very browned on top, cover with foil during the last 10 to 15 minutes. Remove and place the pan on a wire rack to cool for 10 minutes. While loaf is cooling, in a small sauce pan combine butter and brown sugar. Bring to a boil, then reduce
heat and gently boil, stirring, for 1 minute. Turn bread out onto the rack and drizzle the top with the brown sugar mixture.

Tomato Chutney with Pasta

INGREDIENTS

1 lb. penne pasta
3 tbsp. extra virgin olive oil
2 cloves garlic, minced
7 medium tomatoes, peeled, seeded, and cut into 1/2 inch pieces
1 1/2 tbsp. balsamic vinegar
1 tsp. Worcestershire sauce
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp tomato paste
1 tbsp. chopped basil
2 tbsp. grated Parmesan cheese, plus more for serving

DIRECTIONS

Cook pasta according to package directions. Drain and set aside. Heat 2 tbs oil in a saucepan. Add garlic and cook 2 min. or until fragrant. Add tomatoes and next 5 ingredients to pan and turn heat up.

Cook 10 min. or until tomatoes have begun to lose their shape. Stir in remaining oil and basil. Place pasta in bowl and stir in sauce and cheese. Serve immediately. MAKES 8 SERVINGS.