RETRO ICEBOX CAKE

This was a favorite with my children when they were growing up. The recipe is on the box of chocolate cookies, but I changed it slightly.

1 pint heavy whipping cream

¼ cup confectioners' sugar

2 t pure vanilla extract

1 box (9 oz) chocolate wafer cookies

Chocolate bar, slightly more than room temperature.

In the bowl of an electric mixer fitted with a whisk, whip the cream until medium peaks form.

Add the sugar and vanilla and whip until firm peaks form.

Using a spatula, scoop about 1 tablespoon of whipped cream onto one side of each cookie.

Stack them on their sides and line them up on a platter. You should have 5 to six per row.

Now start spreading the whipped cream on the sides and then the top of the cookies.

Cover gently with plastic wrap and refrigerate for at least 6 hours. This gives the cookies time to soften to a cake-like texture.

Remove from refrigerator and using a potato peeler, peel a little chocolate for the top of the cake.

Slice cake diagonally and enjoy!

HUSH PUPPIES

When you're in a restaurant in the south and you order fried fish or BBQ, you usually get a side order of hush puppies. They are so easy to make at home. Ideally you need a deep fryer but you can make them in a cast-iron pot with about 3 inches of peanut oil. You can omit the minced jalapeño pepper but It adds an extra kick to the little puppies!

1 cup finely ground yellow cornmeal

¾ cup corn flour
1 t baking powder

½ t baking soda

½ t sea salt

½ t finely ground black pepper

2 T granulated sugar

1 large egg, beaten

1 cup buttermilk

1 T unsalted butter, melted
¼ cup minced onion

1 small jalapeño pepper, seeds removed and minced (optional)

Peanut oil, for frying

Mix dry ingredients together in a large bowl.

Mix egg, buttermilk, melted butter, and minced onion in a smaller bowl, then pour into the dry ingredients.

Mix together with a wooden spoon.

Cover and place in refrigerator for 15 minutes while heating the oil.

Heat about 3 inches of oil in a deep cast iron skillet or fill a deep-fryer with oil and heat oil to about 365 degrees F.

Drop batter into hot oil with a small ice cream scoop, which works perfectly or with a generous teaspoon full.

Cook in batches until they are medium golden brown, usually about 3 to 4 minutes. 
Don't overcrowd the pot or they will stick together.

Place on a paper towel lined baking sheet or a rack fitted in the baking sheet and keep warm in a 225 degree F oven while cooking the rest of the hush puppies.

Serve them hot and as soon as possible.

SUPER BOWL-STYLE CHILI

Chili freezes well and if you don't have a crowd for the Super Bowl game or other football games, make this amount of chili and freeze the rest for another time. Use your favorite ground chile powder, but the combination of ancho, chipotle, and New Mexico gives this chili a wonderful smoky flavor.

Lee's Kitchen Tips:
There is a difference between chili powder and chile powder. Chili powder (ending with an "i") is a blend of ground chile pods and other spices. Chile powder (ending with an "e") is pure ground chile pods with no additives. 

1 T avocado oil, divided

1 medium yellow onion, finely diced   
1 large green bell pepper, finely diced  
1 small Jalapeño chile pepper, seeded and minced  
1 poblano pepper, seeded and minced (optional)  

1 T garlic powder

3 lbs ground sirloin or chuck

2 (14-oz) cans fire roasted tomatoes, lightly blended (see below)
1 (6-oz) can tomato paste

4 T chile powder (your favorite)
3 T brown sugar    

1 T smoked paprika                                                

1 T ground cumin

1 T ground coriander

1 T freeze-dried or dried oregano

1 bottle of your favorite beer
2 cups beef broth
2 (14-oz) cans chili (pinto) beans in a mild chili sauce (I use Bush

Salt and freshly ground black pepper to taste

2 T masa or corn flour

Add 1 tablespoon of oil and add the onion and peppers.
Sauté for 10 minutes.

Spoon into a large bowl and set aside.

Add the other tablespoon of oil to the Dutch oven and brown the beef in two batches while breaking up with a wooden spoon. 

Spoon the browned beef into the bowl with the onion mixture.
Brown the second batch of beef and when brown, return the onion-beef mixture to the Dutch oven. 

Pour the tomatoes into a bowl and puree lightly, with a hand held emersion blender, or you can do this quickly in a blender.  Do not blend until completely smooth.

Add the rest of the ingredients, except the corn flour, and stir to combine.

Simmer partially covered for 1½ hours, stirring often.

Mix the masa or corn flour with a tablespoon of beef broth and add to the chili.

Stir to combine and simmer another 10 minutes.

Suggested condiments for toppings:
Shredded cheddar or pepper-jack cheese
Sliced black olives  

Scallions, thinly sliced

Cilantro leaves
Lime wedges

Serve with cornbread and a green salad.

EASY GENERAL TSO'S CHICKEN

General Tso's Chicken is so popular in North American Chinese restaurants.  General Tso was famous in the Hunan Province of China.  The dish was created in the 1950s by a famous Chinese cook, Peng Chang-kuei, and brought it with him to the states in 1973.  The proper way to pronounce this dish is "General Sow", the T is silent...just like Tsunami "su-nami" and Tsawwassen "sah-wassen" Ferry terminal near Vancouver, British Columbia, Canada.

Sauce

¼ cup soy sauce

¼ cup rice vinegar

¼ cup hoisin sauce

½ cup chicken broth 

1 t sesame oil
1-inch piece of ginger, grated

2 cloves garlic, minced

1 t Sriracha sauce

4 dried chile peppers, left whole or ½ t red pepper flakes

1 T tomato paste

3 T honey

2 T cornstarch

1 lb boneless, skinless breasts or thighs, cut into ½-inch cubes
¼ cup cornstarch
2 T avocado or coconut oil, divided

1 T toasted sesame seeds, for garnish

2 scallions, thinly sliced, for garnish

To Make the Sauce

In a 2 cup measuring pitcher, add the above sauce ingredients and whisk to combine.

Set aside while cooking chicken.

In a medium bowl, combine the chicken and cornstarch.

Toss to combine and set aside.

Heat a large skillet or wok over medium-high heat half of the oil and add the chicken pieces.

Cook half of chicken for 3 to 4 minutes.  

Flip chicken over and cook an additional 3 to 4 minutes.

Transfer chicken to a bowl and add the remaining oil to skillet or wok and cook the second batch of chicken.

Transfer chicken to the bowl with the rest of the chicken.

Pour sauce into the skillet or wok and and bring to a boil.  

Let simmer about 2 minutes to thicken.

Add the chicken and heat through.

Remove chile peppers, if desired.

Sprinkle with the green scallions and sesame seeds.

Serve with cooked rice.

Serves 4 

MEATLOAF WITH BOURBON-MAPLE GLAZE

Almost everyone loves a good meatloaf, especially a Southern one with a bourbon and maple glaze. Make the glaze first and then set it aside while preparing the meatloaf. If you prefer making your meatloaf with some pork and veal, add ¼ lb ground veal, ¼ lb ground pork, and 1½ lbs ground beef.

Glaze

½ cup ketchup

¼ cup chili sauce

¼ cup pure maple syrup

3 T Kentucky bourbon (optional)

2 T brown sugar

1 T dry mustard

1 t hot sauce (optional)

Place the above ingredients in a saucepan and whisk to combine.
Heat to a low boil, then turn down heat and simmer for 5 minutes, until it thickens slightly.
Set aside.

Meatloaf

1 T avocado oil

½ medium yellow onion, finely diced

2 cloves garlic, minced

2 lbs ground chuck beef

½ cup plain dry bread crumbs or (crushed Ritz crackers - very Southern)

2 T dry mustard

½ cup chili sauce

½ cup ketchup

2 T Worcestershire sauce

2 eggs, beaten

1 t fresh thyme leaves or ½ t dried thyme

1 t sea salt

½ t finely ground black pepper
2 slices thin bacon, cut in half

Heat the oil in a skillet over medium heat. 

Add the onion and sauté over very low heat for 10 minutes. 

Add the garlic and sauté for 2 more minutes. 

Remove from heat and set aside to cool slightly.  

Preheat oven to 350 degrees F.

In a large bowl, add the ground beef, bread crumbs, mustard, chili sauce, ketchup, Worcestershire, beaten egg, thyme, salt, and pepper.

Mix all ingredients together gently by hands.

Form and pat into a firm loaf shape. 

Place in a large cast-iron skillet or on a parchment-lined rimmed baking sheet.

Spoon some of the glaze on top of the meatloaf. 

Arrange cut pieces of bacon on top and brush with a little more glaze, saving the rest for later.

Bake for 1 hour at 350 degrees then increase temperature to 375 degrees F.

Brush with the rest of the glaze and bake another 30 minutes or until the center registers 165 degrees F with an instant-read thermometer.

Let meatloaf rest on a platter for 10 minutes before slicing.

Serves 6

THE BEST SWISS FONDUE

Fondue is a Swiss, Italian, and French dish of melted cheese in wine. It is made and served in a caquelon or fondue pot. It was promoted as a Swiss national dish in the 1930s. 

Kitchen Tips: 
Gruyère is a hard yellow whole cow's milk cheese named after the French speaking area of Switzerland known as Gruyères. 
Swiss Emmentaler another whole cow's milk cheese and is made in Emmental, Switzerland. 
Appenzeller is the top of the line and is also a whole cow's milk fruity cheese, also made in Switzerland. 

Fontina is an Alpine cheese originating in Italy
Kirsch is a colorless, dry brandy. It is made from the fermented juice of black morello cherries.

P.S. Gruyére and Fontina are easier to find in the USA. You can make the fondue with these two cheeses and it will still be delicious.  Just make sure you use 24 ounces of cheese in this recipe.

1 large clove garlic, peeled and cut in half

8 oz Swiss Appenzeller cheese 

8 oz Swiss Gruyère cheese

4 oz Swiss Emmentaler cheese 

4 oz Italian Fontina 

2 cups dry white wine

1 T cornstarch

1 t fresh lemon juice

3 T kirsch brandy

¼ t nutmeg 

Pinch of cayenne pepper (optional)

Paprika for garnish, if desired

Rub fondue pot with the garlic clove and discard clove.

Grate the cheeses with a box grater into a large bowl and set aside.

Add the wine to the fondue pot and heat until it starts to bubble.

Add the cornstarch and whisk to smooth out any lumps.

Turn heat to low and slowly add the grated cheeses, a handful at a time, stirring with a wooden spoon until all the cheese is melted and the mixture is creamy and smooth.

This will take about 15 minutes.

Add lemon juice, brandy, nutmeg, and cayenne.
Stir for another minute.

Sprinkle with paprika and serve with chunks of crusty bread, carrot sticks, sliced apples, and a green salad.

Serves 4

THANKSGIVING GRAVY STARTER

Here is a foolproof way to have the perfect and most delicious turkey gravy for Thanksgiving or Christmas. I have been doing this for several years and my gravy is always a hit. Make this a couple of days or a week before Thanksgiving. 

Freeze it and bring it out to thaw in the refrigerator on Thanksgiving Eve.

3 stalks celery, coarsely chopped

2 carrots, peeled and coarsely chopped

1 large onion, peeled and coarsely chopped

3 to 4 fresh bay leaves

4 sprigs of fresh rosemary

2 sprigs of fresh thyme 

4 strips applewood smoked bacon, diced

12 chicken wings, separated at the joint

Avocado or olive oil

Sea salt and freshly ground black pepper

½ cup all-purpose flour

4 cups chicken broth or stock

2 cups boiling water

2 t chicken bouillon

½ t Kitchen Bouquet

1 T pure maple syrup 

Preheat oven to 375 degrees F.

In a heavy roasting pan or a very large skillet, add the first set of ingredients. 

Sprinkle on the diced bacon and add the chicken wings

Drizzle with oil and season to taste with salt and pepper.

Place in oven a roast for 1 hour and 15 minutes.

Remove from oven and place on top of stove over medium-low heat and using a potato masher, mash the vegetables and chicken wings, to release their juices.

Scrape up the bottom of the pan with a wooden spoon.

Gradually mix in the flour and cook a couple of minutes.

Pour in the chicken broth and boiling water.

Turn up the heat to boil for 10 minutes until slighly thickened. 

Then turn down heat and simmer for 10 minutes. 

Remove chicken wings and let cool slightly. 

Strain the gravy through a sieve into a large heatproof measuring pitcher.

Gently mash the vegetables in the sieve to release the flavor. 

Discard the vegetables, (I take the meat off of the bones and put it in my dog's food).

Add the maple syrup.

Once it has cooled to room temperature, put into a container and freeze or if making a couple of days before Thanksgiving, you can store it in the refrigerator. 

Take out of the freezer to defrost in refrigerator on Thanksgiving Eve.

Gravy Finish

When the turkey comes out of the oven, use a carving fork to tilt the turkey over the pan to let the juices run out.

Place turkey on a carving board and cover with a tent of aluminum foil.

Pour pan juices into a gravy separator and pour dark part back into the pan and scrape up the flavorful bits up from the bottom of the pan with a wooden spoon. 

Add:
½ t poultry seasoning  

½ t celery salt  

2 T flour and stir.

Stir in the pre-made Gravy Starter and 1 cup of turkey stock that you made with the neck and giblets. You can also just add a little more chicken stock.

Bring to a boil over medium heat, while stirring. 

Strain again through a sieve into a saucepan and keep hot until ready to serve.