Veggie Burgers

**Makes 12 burgers.


Black beans (cooked)      3 cups

roasted corn (dry roast)     3 cups

yellow pepper  (fine dice)   1 large

red pepper (fine dice)    1 large

red onion (fine dice)    1 large

tomato paste    1 TB

salt/pepper mix  to taste

cumin   1 tsp

thyme (fine chop)    2 tsp

red pepper flakes     1 tsp

cilantro (ruff chop)     2 TB

bread crumbs (fresh NOT panko)      3 cups

sticky rice (cooked)     3 cups

garlic    1 TB


Saute peppers, onions, and garlic together with cumin. When done, mix everything else in a mixer.

Pumpkin Creme Brulee: a seasonal treat!

**Note: This recipe yields 24 creme brulee, so you might want to pare down the proportions for family size.


4 cups             Sugar

1 ½  qt.          Half and Half

14 each            Eggs

6 each              Yolks

2 Tbsp.            Vanilla

1 can                Pumpkin (15 ounce can)


Bring the half & half and half of the sugar to a boil. Combine the eggs, yolks, pumpkin, vanilla, and the rest of the sugar. Pour the boiling liquid into the sugar mix gradually while stirring briskly. Pour into molds and bake in a conventional oven at 325F until set. Cool, wrap and refrigerate.

Gingered Sweet Potatoes


Sweet potatoes        3-4 large, peeled and large dice

Chef potatoes            7-8 large, peeled and large dice

Ginger                     1 lb

Heavy cream           ½ cup

Butter                        ½ lb

Salt and pepper      To taste


Puree ginger finely, then place in cloth napkin and ring out ginger juice. Combine butter and heavy cream in pan and heat till butter is completely melted, Boil sweet and chef potatoes together until fully cooked. Strain and heat in oven (375) for 5-10 min. (just enough to dry out potatoes) Run through ricer or mix in large mixer, add cream, butter, ginger, and salt & pepper all to taste.

Ginger Orange Creme Brulee


1qt            Whole Milk

1qt            Heavy Cream

2 T            Vanilla Extract

24             Egg Yolks

2 c            Sugar

1/2 c        Ginger, Peeled and Thinly Sliced

Zest from 3 Oranges


Bring to a boilCream, milk, sugar, vanilla, zest, and ginger

Remove from heat

Whisk yolks and temper with milk mix (one ladle at a time)

Add eggs back into the milk mix

Strain through a chinois

Pour into molds

Bake @ 325 in a water bath for 30 minutes or until just set

Brownie Pie


12 oz       Butter

9 oz         Unsweetened Chocolate

3  c           Sugar

1  c           Dark Corn Syrup

3/4 c        Unsifted Flour

1.5 T         Vanilla

3/4 t          Salt

3                Eggs


In a 4qt saucepan melt butter and chocolate

Remove from heat

Stir in sugar, corn syrup, flour, vanilla and salt

Mix till well blended

Stir in slightly beaten eggs

Pour into 9″ graham cracker crust

Bake @ 350 for 35 minutes until filling is puffed and center firm

Yield = 2 pies

Dixie Cole Slaw


Shredded White Cabbage

Shredded Carrots

Chopped Parsley

Apple Cider Vinegar


Cayenne Pepper

Salt & Pepper


Salt the cabbage a day in advance and store in cooler.

Drain Cabbage and add the shredded carrots.

Splash with just enough cider vinegar to barely wet the cabbage.

Then add mayonnaisse until the cabbage is coated and slightly creamy.

Add in chopped parley.

Season with sugar and S & P until you find the right balance of flavor.

Add a pinch or two of cayenne pepper to give it a distant bight.

Corn Muffins

2 cups        AP flour

2 cups        Corn meal

½  cups     Sugar

2 Tbsp.       Baking powder

2 tsp.           Salt

2 each         Fine dice jalapeno

½  tsp         Dry mustard

2cups           Shredded cheddar cheese (or diced)

4 each          Eggs slightly beaten

2 cups           Buttermilk

½ cup           Vegetable oil

1 cup              Frozen Corn

Method: Combine dry ingredients first and then combine eggs, milk, and vegetable oil, Corn and Jalapenos and stir together. Bake at 375 degrees F. Makes enough for one muffin tin.

Baba Ganouj


2 each                Italian Eggplant

1 cup                 Tahini

2 cloves             Garlic (minced)

1/2 Cup             Olive Oil

to taste              Lemon Juice

to taste              Salt and Pepper

Method: Coat the eggplant in olive oil, grill for flavor. Roast in a moderate oven until very tender. Cool. Peel and remove most of the seeds. Puree in a food processor with the Tahini and garlic. Drizzle in the olive oil and season with the lemon juice and salt and pepper.

Blackberry Ketchup


1 gal.                  Blackberries (frozen)

4 cups                  Red Wine Vinegar

4 cups                  water

6 cups                  Brown Sugar

2 tsp..                  Ground Cloves

2 tsp.                  Ground Ginger

4 tsp.                  Cinnamon

1 tsp.                  Cayenne pepper

to taste                Salt

1 #                  butter

Combine all but butter, boil until reduced by ½ or like a Syrup. Burr Mix and Strain.

Whisk in butter while hot. Season to taste with Salt.

Black Bean Soup


1 pound  Dried black beans (about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours, drained

2 each  Bay leaves

7 cups  Water

4 Tbsp  Olive oil

1 each  Large yellow onion, chopped fine

4 each  Medium garlic cloves, chopped fine

6 Tbsp  Tomato paste

1 Tbsp  Ground cumin

3 Tbsp  Chile powder

3 to 4 Tbsp  Lime juice (can substitute lemon juice)

Salt and Pepper to taste

Chopped fresh cilantro

Sour cream

Avocado, peeled and chopped


Place beans in a thick-bottomed pot. Sauté onions in the olive oil until the onions are golden brown. Add Chili, Cumin, garlic and tomato paste. Add water, bay leaves, bring to a boil, reduce heat to a low simmer. Cover and let cook 1 hour 15 minutes to 1 hour 30 minutes, until beans are tender. Remove bay leaves.

Remove 4 cups of the soup (about half of it) to a blender. Purée until smooth and return to the pot of soup. (You may need to purée the soup in smaller portions, depending on the size of your blender. Don’t fill the blender more than half way at a time and hold the lid while blending.) Add 3 Tbsp of lime juice. Adjust seasonings. If on the sweet side, add a bit more lime juice. Salt to taste.

Serve with garnishes. Makes 8 cups. Serves 6.

Note that the soup may continue to thicken. If you would like it thinner, just add some water to desired consistency.