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.

    1 cup milk
    1 tablespoons vinegar
    3 tablespoons oil
    1/2 cup buckwheat flour
    4 tablespoons all purpose flour, unbleached
    1 tablespoons sugar
    1/2 teaspoon salt
    1 tablespoons baking powder

Directions:
1)In measuring cup, mix milk with vinegar and let sit while you mix dry ingredients.
2)Mix flours, sugar, salt, and baking power.
3)In medium bowl, whip together the oil and milk mixture.
4)Gently stir in the dry mixture.  Batter may be slightly lumpy.  Do not over stir.  Let batter sit 10 mins.
5)Heat oiled griddle (frying pan) to med-high.  Pour batter to desired size and cook 2-3 minutes per side.  Be careful not to burn them! 
I usually turn the heat down to a little over medium for best results.

Serve with ........... see peppered bacon.

Combine in a small bowl:
3 tablespoons dark brown sugar
2 teaspoons allspice
2-3 tablespoons coarsely ground pepper corns
Pinch of Cayenne pepper
2 tablespoons water
Allow these ingredients to stand one hour, mixing occasionally.

Separate 6 slices of thick sliced smoked bacon and individually dip each one in the spice mixture, coating evenly
Lay each criss-crossed in shallow dish. (This will make the slices easier to separate for cooking)
Drizzle any remaining spice over the top.

Cover tightly and refrigerate overnight.

Grill/broil bacon till brown and crispy and serve with buckwheat pancakes drizzled with maple syrup....add a side dish of fruit and you have a hearty breakfast that will wake you up to meet your day.

Side note:
There is a gluten free buckwheat pancake mix available that I’ve tried, and it’s exceptionally good.

Slightly different Spaghetti Bolognaise .... the way my man likes it !!!

½lb minced beef
Small tin chopped tomatoes
Mushrooms
Bottle Spag Bol sauce
Cheddar Cheese

Fry mince gently until brown ........ put in saucepan
Slice mushrooms, add mushroom & tinned tomatoes
Add spag bol sauce, stirring it well in

Bring to the boil, and simmer for 20 - 30 minutes.

Bring a pan of water to boil
Add pasta shells - boil for around 12 minutes
Drain and add to the mince.

Pour everything into an ovenware bowl.
Grate cheddar cheese onto the top
Cook (Gas Mark 6) until the cheese melts.

Serve with mixed salad, and warm buttered garlic bread.

If you wish to freeze individual portions, pour into tinfoil containers.
Wait until cold, grate cheese on top, then seal.