The American Okie's CookBook
  A selection of Sharon's favorite recipes

Hi everyone! 

I like to cook, and have decided to share some of my favorite recipies with you.  Some I've loved since childhood, and there will be some I've created myself, some of Dave's, and some that we just like.

125g digestive biscuit crumbs
40g butter - melted
250g Philadelphia Original
397g can Condensed Milk
120ml fresh lemon juice
200g mixed summer fruits
e.g. strawberries, rasberries, blueberries, etc. (or a can of summer fruits)

1. Combine the biscuit crumbs & butter, and press into the base of an 18cm loose-bottomed cake tin. Chill while preparing the filling.

2. Whisk together the Philadelphia & Condensed Milk. Then stir in the lemon juice until mixed. Pour over the prepared base, and chill for at least one hour until set.

3. Remove from fridge and add summer fruits before serving.

2 cans beer-1 for chicken,1 for cook
Spices (I use a sprig of rosemary and garlic)
Olive oil
One whole roasting chicken

Oven temp 350 / Gas mark 4 (UK). This could also be done on a charcoal grill.

Wash the chicken and pat it dry.
Make sure the giblets are removed.
Use a can opener and remove the entire top of the can of beer. Drop rosemary and crushed garlic in.
Rub the entire chicken with olive oil.

Place the opened can of beer in the middle of a shallow roasting pan. Push the chicken (rear first) down over the can as far as it will go. Position the chicken legs so they serve as a 'tripod' to balance the bird. (takes a little effort, but it can be done!)

Place the chicken on the middle rack of the oven and roast uncovered for about an hour (depending on the size of the bird) As the juices run, I usually baste the bird several times to keep the skin from getting too dry. (Not necessary on the grill, but remember to place at the side of the charcoal, not directly over it) If you’re using barbeque sauce, save it till just before you take the bird off the grill.

A variety of roasted vegetables and salad make this meal complete.

A sweet biscuit recipe from a friend ...... ideal 'energy' food for days in the hills

½lb Rich Tea biscuits (crushed)
¼lb Margarine
¾ cup Sultanas
1 Tablespoon Cocoa
2 Tablespoons Golden Syrup
2 Tablespoons Sugar

4-5 oz cooking chocolate for topping

Melt margarine, sugar and syrup in a large pan over low heat
Add sultanas & cocoa
Add crushed biscuit
Press into a Swiss Roll tin lined with parchment paper
Allow to cool

When set, cover with melted chocolate
Cut into squares

Small quantities of spirit ... such as whiskey, brandy .... can also be used to soak the sultanas. Drain and 'pat' dry before adding them to the pan.