Cooking with Claud

Cooking with Claud: Parmesan Potatoes

Cooking with Claud: Parmesan Potatoes

Ingredients:— Butter, red potatoes, parmesan cheese, garlic, onion powder, oregano, pepper, olive oil Directions:1. Put chunks of butter at the bottom of a pan and let it sit in the oven on low to melt the butter2. Cut potatoes in halves then score each3. Sprinkle cheese and spices to the scored side of the potatoes.4.…Continue Reading

Cooking with Claud: Corn Ice Cream

Cooking with Claud: Corn Ice Cream

2 ears of corn (raw) Cut kernels off and put in a sauce pan14 oz can of sweetened condensed milk addBring to a boil and keep stirring for about 3 minutes or when you think the kernels are cookedThen set aside to cool and add the 2 teaspoons of vanilla extractTake 2 cups of heavy…Continue Reading

Cooking with Claud: Matzah Balls

Cooking with Claud: Matzah Balls

INGREDIENTS:– 4 eggs– 1/4 cup seltzer– 1/4 cup olive oil– 1 cup of matzah mealOnce mixed, refrigerate it. Make the mix into small balls and boil them in a pot of water. Simmer for about a half hour IMAGE CREDIT: iStock / Getty Images PlusContinue Reading

Cooking with Claud: Cranberry Sausage Quiche

Cooking with Claud: Cranberry Sausage Quiche

Quiche FillingChopped onion (1/4 to 1/3 cup)Rolled sausage (with sage in it) or add sageCranberries  ONCE COOKED TOGETHER:Add 3 eggs beaten and 1.5 cups of half and half to the mix Make your own Crust1.25 cup flour½ cup butter¼ cup ice cold water 1.       Put Monterey jack cheese on top of crust2.   …Continue Reading

Cooking with Claud: Chocolate Meringue Pie

Cooking with Claud: Chocolate Meringue Pie

CRUST: 1.5 cup graham cracker crumbs1/3 cup granulated sugar6 tablespoons butterA little bit of cinnamon((Bake before adding the filling — at 350 for about 15-20 minutes)) CENTER: 4 eggs divided – yolks for chocolate pudding, whites for meringue¾ cup sugar¼ cup corn starchHalf and halfTablespoon of butter1.5 teaspoons of vanilla6 ounces of unsweetened chocolate (morsels)…Continue Reading

Cooking with Claud: Corn Quiche

Cooking with Claud: Corn Quiche

RECIPE:1. Pie crust — bake for 10-15 minutes at 350 degrees.2. Pan fry chopped onions, cooked (leftover) corn or frozen corn, home fries and cooked bacon (already crumbled)3. Once cooked, add to pie crust along with 3 eggs, 2 cups of heavy cream4. Bake for 45 minutes at 350 degrees or until top is golden…Continue Reading

Cooking with Claud: Corn Crepes

Cooking with Claud: Corn Crepes

INGREDIENTS:1.5-2 cups of corn kernels1 cup of whole milk or skim2 table olive3 large eggs½ cup flour1/3 cup of corn mealCooked bacon, ham or sausage (whatever meat you prefer)MozzarellaContinue Reading

Cooking with Claud: Rice Pudding with Raspberry Sauce

Cooking with Claud: Rice Pudding with Raspberry Sauce

RICE PUDDING:– Get a medium bowl – 3 eggs lightly beaten1/5 cups of milk1 cup of sugarTeaspoon of vanilla1.5 cup of cooked riceHandful of raisinsHandful of craisinsA dash of cinnamon Whisk it all together – then pour all into a baking dishBake 325 degrees – leave in for about 20 minutes or until golden brown…Continue Reading

Cooking with Claud: Mango Salsa

Cooking with Claud: Mango Salsa

Mango Salsa (serves 6-8 people)3 mangos (leave them out to soften up)–          Peel them and cut into chunksAdd ½ cup of chopped onionsAdd fresh cilantro (1/4 cup)Add fresh lime juice (1/4 of cup or two whole limes)Add red bell pepper if you want a little kick IMAGE CREDIT:  iStock / Getty…Continue Reading

Cooking with Claud: Crab Dip

Cooking with Claud: Crab Dip

1. Mix 16oz of sour cream and 16oz of cream cheese (at room temp) together.2. Squeeze juice from one lemon over the mix3. Add a dash of garlic salt, dress mixture with Worcestershire sauce4. Add 16oz of crab sticks — chop into 1/4 inch pieces5. Once everything is mixed together, add some shreddded cheese and…Continue Reading