Carolina Pork Sandwiches

4 c. shredded roasted pork
1 medium onion, minced
1 garlic clove, minced

Saute onion and garlic and then add shredded cooked pork.  Add 1.5-2 cups of water and cook until half of the water is gone.  Add BBQ sauce.  Cook on low heat until mixture has gone and sauce is thick.  Serve with buns and slaw.

Cole Slaw

3 c. shredded cabbage
3 T. mayo
3 T. good season's salad dressing
1 t. sugar
1-2 T. vinegar
dash of celery salt
salt & pepper if desired - wait to taste first before adding

Mix flavorings with cabbage and mix well.  Adjust to taste.

Hamburger Buns

*taken from http://www.thekitchn.com/how-to-make-your-own-hamburger-153290
*for help with shaping the buns this is the best video: https://www.youtube.com/watch?v=QZIUiQuzzg8

Homemade Hamburger Buns

Makes 8 buns

1 tablespoon active-dry yeast
1/2 cup (4 oz) warm water
1/2 cup (4 oz) milk (whole, 2%, or skim)
1 large egg
2 tablespoons vegetable oil
2 tablespoons sugar
1 teaspoon salt
3 cups (15 oz) all-purpose flour
1 tablespoon butter

In the bowl of a standing mixer (or a large bowl, if mixing by hand), stir the yeast into the warm water and let it sit until dissolved.

In a separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add this to the yeast mixture and stir until combined. Add all the flour and stir until it forms a shaggy dough. Knead at low speed, or by hand against the counter, for 10 minutes. The finished dough should be smooth, feel slightly tacky, and spring back when poked.

Return the dough to the mixing bowl and cover. Let the dough rise in a warm spot until doubled in bulk, about an hour.

Dust your work surface with a little flour and turn out the risen dough on top. Divide the dough into 8 pieces and shape each into a tight ball. Transfer the balls to a baking sheet and let rise until they look puffy and hamburger-sized, roughly 30-40 minutes.

Pre-heat the oven to 375°F.

Marni's chicken

Pat of butter and Olive oil in skillet. Sauté rosemary sprigs and whole cloves of garlic (to your taste), for 7-8 min on low heat. While that's going dredge in flour 4-5 boneless chicken breasts, remove herbs and garlic from pan, add 1-2 more pats of butter and sautee chicken breasts on med high heat until browned on both sides. Place in baking dish, pour brown butter sauce over chicken, add rosemary and garlic to top and cover with foil. Heat at 350-30-40 min. (You can cut it with a fork when done!)

Marni's cannelloni yumminess

½ tub Mascarpone cheese
½ tub Ricotta
½ c. cane sugar
2 Tbsp. vanilla

Place in food processor and puree for 20-30 seconds.
Fill cannelloni shells and sprinkle the ends with chocolate chips.

If you want chocolate filling, add ¼ c. cocoa powder and then puree it in the food processor.

Ms. Virginia's Overnight Rolls

¾ c. milk
½ c. shortening
⅓ c. sugar
1 pkg. yeast (2 ¼ tsp.)
¼ c. warm water
3 eggs, beaten
4 c. flour

Dissolve yeast in warm water.  Scald milk; add shortening and sugar.  Cool to lukewarm.  Add yeast mixture.  Measure flour and salt.  Add beaten eggs to milk mixture and then add the flour.  Stir and let sit in the refrigerator overnight.

Roll out ¼ at a time in 10-inch circles.  Cut into 10 wedges.  Roll up into butter horns (like croissants).  Let rise 2 hours.

Bake at 350 degrees (F) for 10-15 minutes.

The Thing I Eat Out of the Pan - aka: Chrissy's Custard

1 liter milk (4 c.)
4 eggs
300 g sugar (1 ½ c.)
50 g flour (¼ c.)
50 g vanilla pudding powder (¼ c.)

Heat the milk, stirring occasionally with spoon or whisk.  As milk is warming, whisk eggs, sugar, flour, and pudding powder in a separate bowl.  Once the milk starts to develop bubbles around the edge of the pot (around 180-190 degrees F), pour half of the milk into the bowl with the eggs and whisk.  Temper the eggs.  Once the eggs are tempered, pour the mixture in the bowl back into the pan with the milk.  Bring custard to a boil and stir while it thickens.  Be careful as the mixture is very hot.  Once the mixture has thickened, remove from heat.  Place a towel or lid on the pan and allow the pan to cool until you can easily touch the sides.  Transfer the mixture into a bowl and put a layer of saran wrap directly onto the mixture to prevent a crust from developing.  Place in fridge and allow to cool for several hours.  The longer it sits the better it tastes.  We like it best after 12 hours in the fridge but it usually doesn't last that long.