Food and Spirits

Tropical Trifle

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3 cups       skim or evaporated milk
2 tsp          orange zest, grated
5               eggs, 2 yolks and 3 whole eggs
1 cup         sugar
1/4 cup      cornstarch

1/2 cup     water
1/4 cup     sugar
2 tsp        orange zest, grated
2 tbs        orange-flavored liqueur or cream sherry

2 cups   angel, yellow or pound cake cubes
1 cup     orange sections
1 cup     mango, chopped, cubes
1 cup     papaya, chopped, cubes
1 cup     banana, sliced
1 cup     whipped cream or reduced-fat whipped topping
Pour milk into a heavy saucepan and add orange zest. While milk is heating combine sugar and cornstarch then add egg yolks and whole eggs; stir until mixture is combined thoroughly. When milk begins to boil add egg mixture and whip. Cook over low heat until custard mixture comes to a boil. Pour immediately into shallow container and cover with plastic wrap directly on custard mixture to prevent forming a skin. Refrigerate. While custard is cooling prepare a syrup with water, sugar and orange zest. Cook for 5 minutes. Cool and add liquor or sherry. In a small trifle bowl or any glass bowl begin layering ingredients. Brush bread cubes with syrup mixture, then add fruit and custard. For best results refrigerate overnight. Top with whipped topping and serve.

This article was submitted courtesy of the Florida Agricultural Department



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Chard-tiniDrink Recipe Ingredients:

    * .75 oz. Cîroc Vodka (25 oz. per bottle)
    * .75 oz. Sterling Vineyards Chardonnay
    * .25 oz. peach schnapps
    * 1 oz. lemon-lime soda
    * 1 slice(s) lemon
    * 1 slice(s) lime(s)

Servings: 1

Drink Recipe Preparation:

    * Add Sterling Vineyards Chardonnay, Cîroc Vodka and peach schnapps.
    * Shake with ice and strain into a pre-chilled wine glass.
    * Top with lemon-lime soda.
    * Garnish with lime and lemon slice.

This article was submitted by Shannon Bolyn.  Other drink recipes can be found at thebar.com


Sweet Corn Chowder

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2     bacon strips, raw, diced small
1/2 cup     onion, diced small
1/2 cup     red pepper, diced small
2 cups     sweet corn, cut from cob
3 tablespoons     flour
3 cups     chicken or vegetable stock
1 cup     russet potatoes, diced medium
1 cup     heavy cream
1 tablespoon     fresh parsley, chopped
      salt and pepper to taste

Render bacon over medium-high heat in a large sauce pan until crisp; add onions, peppers, and sweet corn and stir for approximately 2 minutes. Add flour and stir for one minute; add stock and stir until smooth, bring to a boil. Add potatoes and simmer for 15- 20 minutes to desired consistency. Add cream and simmer 2 more minutes. Season with fresh parsley, salt, and pepper.

Approximately 1 quart

This article was submitted courtesy of the Florida Agricultural Department


Top Notch Fried Chicken

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fried-chickenHere is a recipe I found for some of the best fried chicken I've had.  The key ingredient is the Cream of Chicken soup.  Enjoy!!!


    * 4 skinless, boneless chicken breast halves
    * 1 (10.75 ounce) can condensed cream of chicken soup
    * 1 egg
    * seasoning salt to taste
    * 1/2 cup all-purpose flour
    * 1/2 cup cornstarch
    * 1/2 teaspoon garlic powder
    * 1/2 teaspoon paprika
    * salt and pepper to taste
    * oil for frying


   1. In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
   2. In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
   3. Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. Once chicken is doughy, test oil by dropping a piece of the 'dough' into it; the oil is ready when it starts to fry immediately.
   4. Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.

This article was submitted courtesy of Lee Sanford


Fat Free Jello Pies

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1 Small box of Jello
1 Cup of Yogurt
(Pick flavors that match…see below for ideas)
1 container of cool whip (use 8 oz)
1 cup of boiling water
1 graham cracker pie crust

Hand whisk
Large mixing bowl
Measuring cup


1. Dissolve jello in hot water jello-pie-2
2. Whisk in yogurt until smooth
3. Add cool whip mix until smooth again
4.  Pour into pie crust and place in refrigerator for 1 ½ hours until set
5. Take out, slice and serve (makes 8 slices)
6. You can keep in fridge or freezer after sliced.

jello-pie-1Just a few ideas:
Lime jello w/ key lime yogurt (this is just like key lime pie)
Cherry jello w/ black cherry yogurt (use chocolate graham cracker crust…like black forest cake)
Orange jello w/ orange yogurt (this is just like a Dream sickle)
Strawberry Banana jello w/ strawberry yogurt

This recipe was submitted courtesy of Renee Lowe.

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