check out Clint Eastwoods first role...in Revenge of the Creature from the Black Lagoon

Cut and paste to see on Youtube


http://www.youtube.com/watch?v=ahvUApvswNw

Jerry Van Dyke's First Appearance on the Tonight Show

http://www.youtube.com/watch?v=8eYACxx2RkQ

Amazing demonstration on how the International Space Station has grown!

A quick link to USAToday shows how it's expanded...pretty amazing!




http://i.usatoday.net/tech/graphics/iss_timeline/flash.htm

Easy but Delicious Shrimp Tacos

one dozen large shrimp, peeled
flour tortillas
secret sauce (recipe follows)
shredded lettuce
diced tomato
blackening seasoning
1 tblspn vegetable oil


warm the tortillas in a heat pan, remove and set aside.
Add the oil to the pan and heat to medium high.
Dredge the shrimp in the blackening seasoning (or
you can use cajun seasoning). Sautee until done,
about one and half minutes per side, depending on
the size of the shrimp.

While the shrimp are cooking, add the shredded
lettuce and tomatoes to the tortilla. Add the shrimp,
drizzle with secret sauce, fold and eat!

Secret Sauce: equal parts ranch dressing, and Texas Pete
Buffalo Wing Sauce.


you can watch me prepare this dish on Feb. 23 at noon with Cecil Chandler
on WPDE!

How long has that ketchup been in your refrigerator?

Unopened, it's good for a year! After you've opened it, you've got
four to six months before it goes bad....this link has 75 surprising
expiration dates...



http://shopping.yahoo.com/articles/yshoppingarticles/505/77-surprising-expiration-dates/

Ham Delights!

Great party appetizer!


2 sticks butter
2 tbsp. poppy seed
2 tsp. Worcestershire sauce
1 med. onion
1/2 tsp. salt
3 tbsp. mustard
2 pkg. Pepperidge party rolls
1 lb. boiled ham slices
1/3 lb. Swiss cheese
Split rolls. Blend butter, poppy seed, Worcestershire sauce, chopped onion, salt and mustard. Spread it on top and bottom of rolls. Place ham and cheese on rolls. Wrap in foil and bake 10 minutes at 400 degrees.

Carrots by Sherry

My friend Sherry serves these to me on special occasions. It may be the one recipe that takes a healthy vegetable and turns it into an assault on your health! But it sure is good……

2 lb. sliced, cooked carrots
1 stick butter butter
1 pound Velveeta cheese
¾ cup of milk
Ritz crackers

Grease a casserole dish. Mix and melt butter and Velveeta cheese. Stir in the milk. Pour carrots in the bottom of dish and then cover with cheese and butter mixture. Cover this with Ritz cracker crumbs. Bake at 350 degrees for about 20 minutes or microwave for about 6 minutes.

Me, Don Knotts and Tim Conway

Layered Pumpkin Cheesecake

just in time for Thanksgiving, enjoy this incredible (and I mean incredible)
recipe from my friends at Shiver Me Pinchers.

2 8oz packages of cream cheese, softened.
1/2 cup sugar
1/2 teasp cinnamon
1 teasp vanilla extract
2 large eggs
1 9" graham cracker crust
1 cup real pumpkin (not pumpkin pie mix)
1/2 teasp cinnamon
1/4 teasp nutmet.

Preheat oven to 350 degrees. Mix first 4 ingrediants with mixer on
medium speed until well blended. Add eggs one at a time until mix thins and there are no lumps. Pour 1/2 of mix into crust. Mix next 3 ingrediants into remaining cheesecake mix. Bake at 350 for 40 to 45 minutes until set. Top with whipped
cream or cool whip and enjoy!

Veal Marsala

6 oz top round veal, sliced and pounded
2 Tabsp flour
2 oz blended oil (olive and vegetable)
4 oz mushroom pieces and stems
2 oz sweet marsala wine
6 oz chicken stock
2 pinches chopped italian parsley
2 pinches of salt
1 pinch black pepper

In a sautee pan, heat 1 oz of oil. Lightly flour the veal and place in
pan. Cook for 3-4 minutes on one side, then turn over and sprinkle a Tablsp
flour. Discard oil and add chicken stock and marsala. Add salt, pepper and
parsley. Cook for 6 to 8 minutes until sauce thickens. Serve.

Three Potato Salad!

The sweet potato is a fabulous addition, and of course
this recipe can be made ahead!!

3 medium russet potatoes, peeled and cubed
3 medium unpeeled red potatoes, cubed
1 large sweet potato, peeled and cubed
1 medium onion, chopped
1 cup mayonnaise
2 tablespoons sugar
1 tablespoon white vinegar
1 teaspoon salt
3/4 teaspoon dill weed
1/2 teaspoon pepper
Directions
Place all of the potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool.
Place potatoes in a large bowl; add onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight. Yield: 15 servings.

New Orleans Barbecue Shrimp

2 lbs large shrimp with shells
1 and 1/4 Tbl minced garlic
2 tsp Creole Seasoning
1and 1/2 tsp Rosemary, ground
3/4 Cup Beer
2 Tbl Worcestershire sauce
3/4 cup butter, softened

Heat large skillet over high heat until hot. Add
shrimp, garlic, creole seasoning and rosemary.
Sautee shrimp one minute, shaking skillet.
Add beer and worcestershire sauce.
Simmer 2 minutes, lower heat slightly.
Whisk in butter 1 Tbl at a time. Heat
thoroughly, but do not biol. Stir and fold
to coat shrimp with sauce. Serve immediately with
rice or french bread. Makes 4 to 6 servings.

Cream of Crab Soup

from our friends at Shiver Me Pinchers!

1/2 cup butter
1 cup onion, diced
3 stalks celery, minced
1 T chopped fresh parsley
1/4 cup flour
2 quarts of chicken broth
1 quart half and half
1 cup of white wine
1/4 cup cooking sherry
1 lb backfin lump crabmeat
1 T Old Bay
1 tsp. garlic salt
1/2 tsp. white ground pepper
1/8 tsp. black ground pepper
1/8 tsp. cayenne pepper

1. Melt butter in a large stock pot over medium heat. Add onion, celery, green pepper and parlsey. Simmer on medium heat until vegetables are tender, about
four to five minutes.

2. Stir in flour, mising well. Cook about 1 minute stirring constantly. Do not burn or let go lumpy. Add chicken broth slowly and stir until smooth.
3. Stir in wine, sherry and half and half. Mix in crab meat and spices. Reduce
heat and simmer for 10 to 15 minutes stirring frequently so as not to burn the bottom.
Serve hot and enjoy!

Makes 8 to 10 servings.

Chow Chow!

Here's a great recipe for chow chow..spoon it on collards, rice,
hot dogs and hamburgers, whatever sounds good for you. You can
increase the heat by adding more peppers..



10 green onions, 10 pulses in a food processor, salted.

1 cabbage, pulsed 10 times.

3 jalapenons
3 orange banna peppers
4 banana peppers
1 bell pepper
all pulsed

5 vidalia onions, pulsed

salted each layer as they went
in, and put in fridge for the night


mix: 2 cups vinegar, 1 cup water
2 cups sugar
1 Tablespoon mustard seeds
1 teas celery seed
1 teas tumeric
1 Tab pickling spices

simmer the liquid and spice mix till completely mixed.


Add vegetables to vinegar-sugar-spice mixture and simmer another 10 minutes. Bring to a boil. Then pack, boiling hot, into clean, heated canning jars, leaving only a 1/8 inch head space. Place canning lids and rings on jars and tighten.

Happy Birthday Jerry Van Dyke

Happy Birthday Jerry

Blackend Tuna with South Carolina Peach Relish

Blackened Tuna is so easy, so healthy, and so delicious!
And with our South Carolina peaches abundant now, here's
a really easy topping that cools down the heat of the sizzling
blackened tuna!

2 tuna steaks,
blackening seasoning (I like Paul Prudhomme's)
butter and olive oil


Peach topping!

2 small peaches, peeled and chopped (small are sweeter)
1/2 red onion,
2 tbl chopped green peppers
2 tbl feta cheese crumbles
2 tbl balsamic vinegar
1 tbl olive oil.
salt and pepper

Mix all together and pop it in the fridge for
at least 2 hours so the flavors can mingle and
marry...co-habiting in the south would just be wrong.

Add a splash of olive oil into a sautee or fry pay,
use medium high heat, and add a 1/4 stick of butter. Generously
coat the tuna with blackening seasoning while the pan heats up.
One the oil and butter starts to smoke, add the tuna steak to the
pan...this is gonna smoke a bit, but it's supposed to. Depending
on how well you like your tuna done and the thickness of the steaks,
cook each side from 3 to 5 minutes. Plate and top with the relish.

Easy Potato Wedges and Dill Dip

Ingredients:
6-8 medium potatoes
2 tablespoons oil
1 teaspoon garlic salt
1 teaspoon garlic powder
2 teaspoons onion powder
2 teaspoons chili powder

Optional ingredients:
cayenne pepper
chives
dried parsley
grated Parmesan cheese

or just use Lawrey’s Seasoning Salt

Instructions:
1. Scrub potatoes and rinse under cold water. Pat dry.
2. Cut potatoes into wedges or thin steak fries (about 6-8 wedges per potato).
3. Using a large mixing bowl, toss potatoes in oil.
4. In a small bowl, mix dry ingredients thoroughly. Pour over potatoes and toss to coat.
5. Preheat oven to 375 degrees. Spread potatoes in a single layer on an ungreased non-stick* baking sheet.
6. Bake for 30-35 minutes, or until potatoes test done with a fork. Sprinkle with salt to taste.


Dill Dip

· 1 cup mayonnaise
· 1 cup sour cream
· 1/2 tablespoon dried parsley
· 1 and ½ half tablespoons grated onion
· 1 and ½ tablespoons dried dill weed
· 1 teaspoon seasoning salt

Mix all ingredients and chill.

Grilled Veggie Sandwich!

I'm so proud of my friend Larry Wolfe, a great cook, for
losing over 30 pounds by changing his eating habits. While
he's done that, he's created some fabulous tasting meals
that are very healthy, and this is one of them.


Marinated Fire Roasted Vegetable Sandwich on Ciabatta bread

eggplant
portabella mushroom
red bell pepper
red onion
zucchini
one tomato
feta cheese
ciabatta bread

Slice and marinade the vegetables (except for the tomato) in extra virgin olive oil, balsamic vinegar , garlic and salt and pepper for at least 1 hour.

Grill indirect till done to your liking. I like a lot of char on mine.

Lightly toast the bread, and add feta cheese..

Layer the mushroom on the bottom, then the eggplant, then the onions
and peppers with a little more feta, and last but not least a sliced tomato that was marinated in balsamic vinegar and S&P.


This is a fabulous recipe that delicious and very good for you, plus it makes
use of all the great local produce that's available now!

Cobb Salad Dip

Serve with celery sticks or crackers.

INGREDIENTS
1 cup sour cream
1/3 cup crumbled blue cheese (about 2 ounces)
2 teaspoons freshly squeezed lemon juice
1 teaspoon kosher salt
1 teaspoon Worcestershire sauce
1 medium avocado, finely chopped (about 1 1/3 cups, cut just before serving)
1/4 cup thinly sliced scallions
2 tablespoons finely chopped fresh Italian parsley
4 pieces bacon, well-browned and crumbled

1. Place sour cream, blue cheese, lemon juice, salt, and Worcestershire in a medium nonreactive bowl and stir until well combined.

2. Fold in avocado, scallions, and parsley, transfer to a shallow serving dish, and top with bacon. Serve with celery sticks or assorted crackers.