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  #11  
Old 04-22-2009, 09:48 AM
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Baby Hot Browns

(This recipe should make a couple of dozen sammies)

Ingredients

24 pumpernickel party rye bread slices
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 cup milk
1 1/2 cups (4 ounces) shredded sharp Cheddar cheese
1 1/2 cups diced cooked turkey
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/2 cup freshly grated Parmesan cheese
6 bacon slices, cooked, crumbled, and divided
5 plum tomatoes, thinly sliced

Directions:

Arrange bread slices on a lightly greased baking sheet. Broil 6 inches from heat for 3 to 4 minutes.

Melt butter in a saucepan over low heat; add flour, and cook, whisking constantly, until smooth. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Add Cheddar cheese, whisking until cheese melts. Stir in diced turkey, salt, and ground red pepper.

Top bread evenly with warm cheese-turkey mixture. Sprinkle evenly with Parmesan cheese and half of bacon.

Bake at 500° for 2 minutes or until Parmesan is melted. Top with tomato slices, and sprinkle evenly with remaining bacon.

* * * * *

To make ahead: Prepare the cheese-turkey mixture, cook the bacon, and grate the Parmesan the day before the party.

To reheat cheese mixture, place pan over low heat, stirring constantly, until smooth and warm. Assemble and proceed as directed.
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  #12  
Old 04-22-2009, 09:49 AM
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Chocolate-Bourbon Pecan Pie


Ingredients

1/2 (15-ounce) package refrigerated piecrusts
1 1/2 cups chopped pecans
1 cup (6 ounces) semisweet chocolate morsels
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/4 cup bourbon or water
4 large eggs
1/4 cup butter or margarine, melted
2 teaspoons cornmeal
2 teaspoons vanilla extract
1/2 teaspoon salt

Directions:

Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.

Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.

Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.

Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.

Bake at 325° for 55 minutes or until set; cool on wire rack.
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  #13  
Old 04-23-2009, 10:10 AM
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Bourbon Pecan Cake

Ingredients:

1/2 cup softened butter
1 cup plus 2 tablespoons granulated sugar
3 eggs, separated
2 teaspoons freshly grated nutmeg
1/2 cup good quality bourbon
1 1/2 cups all-purpose flour, divided
1 teaspoon baking powder
4 cups coarsely chopped pecans, about 1 pound
1 cup coarsely chopped raisins

Directions:

Cream butter with electric mixer. Gradually add sugar and beat until light. Add egg yolks one at a time, beating well after each addition.

Combine nutmeg with the bourbon.

In another bowl, sift together 1 cup of the flour and soda. Add dry ingredients to batter a little at a time, alternating with the bourbon and nutmeg mixture.

Toss pecans and raisins with remaining 1/2 cup of flour; add to the batter and mix well.

Beat egg whites until stiff peaks form; fold into the batter.

Line the bottom of a greased 10-inch tube pan with waxed paper. Grease the waxed paper.

Spoon batter into the prepared pan and let stand for 10 minutes. Bake at 325° for about 70 to 80 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan on rack, then carefully turn out onto a plate and peel off the paper. Very carefully, holding plate over top of cake invert so right side is up. Cake crumbles easily, so handle carefully.

Wrap and refrigerate for at least a few days for best flavor. If desired, sprinkle with more bourbon before wrapping.

Dust with confectioners' sugar or glaze with a vanilla glaze, if desired.
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  #14  
Old 04-23-2009, 10:11 AM
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Cheese Grits


Ingredients:

2 teaspoons salt
7 cups water
2 cups grits
6 ounce roll garlic cheese
6 ounce roll jalapeno cheese
4 eggs, well beaten
1/2 cup milk
2 sticks butter or margarine (8 ounces)

Directions:

Cook grits in water with salt until done, stirring constantly.

Cut cheese into pieces; add to grits. Stir until melted.

Add beaten eggs, milk, and butter; put in a large buttered baking dish. Bake at 350° for 1 hour.

This recipe will serves 10 to 12 people.

Small rolls of garlic cheese and jalapeno cheese are usually found in the cheese section of the supermarket. Feel free to use all garlic cheese and add some minced jalapeno peppers or chopped mild chile peppers, if desired.
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  #15  
Old 04-23-2009, 10:13 AM
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Benedictine Dip/Spread


This spread can be used as a dip or a sandwich ingredient. It was made popular at Louisville's Benedict's restaurant earlier in this century.

Ingredients:

1 large cucumber
8 ounces cream cheese, softened
2 tablespoons grated onion
1/4 tsp salt
1 tablespoon mayonnaise
dash green food coloring (optional)

Directions:

Pare, grate, and drain cucumber. Combine with remaining ingredients in food processor.

Serve as is or as a sandwich or canape spread. Thin with sour cream to make a dip for vegetables.
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  #16  
Old 04-23-2009, 10:14 AM
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Henry Bain Sauce (for your grilled tenderloins!)


Henry Bain was the Head Waiter at Louisville's Pendennis Club. He created this sauce which became a Derby & year round Louisville favorite with beef.

Ingredients:

1 beef tenderloin
1 cup Major Grey's chutney
2 oz pickled walnuts, optional
1 cup ketchup
2/3 cup A-1 sauce
1/4 cup Worchestershire
3/4 cup Chili sauce
dash Tabasco

Directions:

Grill tenderloin to desired temperature. Slice and serve hot or cold.

For the Sauce:

Whisk chutney and walnuts in food processor.
Mix in other ingredients.
Serve at room temperature.
Store in refrigerator.
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  #17  
Old 04-23-2009, 10:16 AM
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GRILLED ASPARAGUS


Asparagus is marinated in a lemony dill mixture, then the asparagus is grilled. This is a grilled asparagus recipe from Kentucky.

Ingredients:

1 pound fresh asparagus
3 tablespoons lemon juice
1/4 cup olive oil
2 clove garlic, minced
1 1/2 teaspoons dill weed
salt and freshly ground pepper, to taste

Directions:

Remove the bottom third of the asparagus (woody parts of the stalk) and discard.

Put the asparagus in casserole dish, then add the remaining ingredients. Marinate at least 1 hour, turning frequently.

Place skewers through the middle of the asparagus spears, or place the spears in a greased grill basket.

Grill over hot coals until tender but still crunchy.

Garnish with diced red bell peppers and lemon slices.
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  #18  
Old 04-23-2009, 10:18 AM
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Beaumont Inn's Corn Pudding


From Chef Nick Sundberg:
This side dish is so popular that we offer it at lunch and dinner every day. The 3-step cooking process and the use of white corn makes this a different and unique version of this Kentucky classic.


Ingredients:

1/2 cup flour
1 teaspoon salt
4 teaspoons sugar
3 tablespoons butter, melted
2 cups fresh or frozen thawed whole kernel corn, cooked
4 large eggs
4 cups milk

Preparation:

In a lightly buttered casserole dish, combine flour, salt, and sugar; mix in corn and melted butter. Beat eggs and add to milk. Stir into the corn mixture. Preheat oven to 450°.

Place in oven for 10 minutes. Remove and stir with long prong fork, disturbing the top as little as possible.

Return to the oven for 10 more minutes. Repeat stirring procedure.

Return to oven for 10 more minutes. Repeat stirring procedure.

Return to oven for 10 - 15 minutes. Top should be lightly brown and pudding should be firm.
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  #19  
Old 04-23-2009, 10:19 AM
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Smoked-sausage Stuffed Mushrooms


If you can't find ground smoked sausage, you can add 1/2 teaspoon of a liquid natural smoke product to 1/2 pound ground pork (not pork sausage).

Ingredients:

1/2 pound fresh, ground smoked sausage, cooked and drained
24 large mushrooms, stems removed
1/2 pound cream cheese
1 ounce Parmesan cheese, grated

Directions:

Cook mushrooms at 350° for 7 minutes. Allow to cool.
Mix cooled sausage, cream cheese, and Parmesan.

Fill each mushroom with 1 teaspoon of filling. Bake at 350° for 7 minutes.
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  #20  
Old 04-27-2009, 07:33 AM
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Kentucky Pie


The "Derby Pie" is a trademarked name with a secret patented recipe. Several have tried to come close to the original recipe made at the Melrose Inn by George Kern. The pie is still made and sold by Kerns Kitchens. This is a good attempt, but probably not as good as the original.

Ingredients

4 whole eggs
3/4 cup white sugar
1/4 cup brown sugar
1 tsp. vanilla
2 tbsp. bourbon
3/4 cup white corn syrup
1 stick butter, melted
1 tbsp. flour
1 cup chopped pecans
1 cup chocolate chips
1 pie shell

Directions:

Beat eggs. Add next 7 ingredients to eggs.

Place pecans and chocolate chips in a 10-inch pie shell, then pour filling over them.

Bake at 350° for 40 to 45 minutes.
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