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Slice a parboiled potato into thick pieces, add chopped onion, garlic, hot peppers and capers. Fry in bacon fat (very little)

Serve with meat or eggs or both and a good cuppa.

FUNNEL CAKE

3-4 cups all purpose flour

3 eggs

2 cups milk

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

powdered sugar (for topping)

vegetable oil (for deep frying - heat to 375 degrees)

Beat the eggs, then add the sugar and milk. Sift 2 cups of flour, the salt, and the baking powder and add to the milk, sugar, and egg mixture.

Mix while adding more flour until the batter is smooth and not too thick. The funnel should have an opening of at least 1/2 inch and be able to hold around a cup of batter. Put your finger over the bottom and add about a cup of batter. Remove your finger and allow the batter to pour into the center of the oil. Be careful, the oil may splash!

Gradually swirl the batter outward in a circular motion, or criss-cross back and forth to make a cake about 7 or 8 inches round.

We used to draw our initials to personalize our cakes! Check it with a pair of tongs and turn it when the bottom becomes golden brown.

When both sides are done, remove with tongs and let it drip on a paper towel.

Funnel cake is often served with powdered sugar on top. You could also use molasses, maple syrup, or fruit preserves.

Enjoy!

Absolutely Fabulous 5-Minute Fudge

Makes 2 pounds

Butter, softened, for pan

2 cups semisweet chocolate morsels

1+1/2 cups butterscotch chips

1 can sweetened condensed milk (14 ounces) (save the can)

1 can walnut pieces (8 ounces)

2 boxes raisins or golden raisins (1 ounce each)

Grease an 8 inch cake pan with softened butter. Pour chips and sweetened condensed milk in a pot and put pot on stove over low heat. Cover the empty milk with plastic wrap. Put the can in the center of the buttered cake pan. Stir the chips and milk until they are melted together. Take the pot off the stove and stir in the nuts and raisins. Scoop the fudge into the cake pan all around the can covered with plastic wrap so that you make a ring shape out of your fudge. Chill fudge in the fridge until it is firm. Pull the can out of the middle first, then loosen sides of fudge and bottom with a rubber spatula. Remove the fudge ring from the cake pan and cute into thin slices. Store leftover fudge in airtight container, whole or sliced.

Cheese Fries

Makes 4-6 servings

1 sack Frozen french fries, any brand or shape, prepared to

package directions

2 tablespoons Butter (tablespoons are marked on the wrapper)

2 tablespoons All-purpose flour

1+1/2 whole milk

2+1/2 Shredded yellow cheddar cheese (one 10-ounce sack,

pre-shredded, available on the dairy aisle)

1/4 cup Ketchup (about 3 squirts)

Read the package directions to see what temperature to set the oven at, then preheat the oven.

Put the fries on a cookie sheet and that in the oven. Read the package directions to see how long to cook the fries, and set the oven timer. While fries are baking, place saucepan on the stove and heat it over medium heat. Add butter and melt it. Add the flour and stir. Cook butter and flour together for 1 minutes or so. This is called roux, and it helps to thicken up sauces.

Use a whisk to stir as you pour the milk into the pot. Keep stirring until the milk gets thicker. Use a wooden spoon or heat-safe spatula to stir in the cheese. When all of the cheese melts, take the sauce off the heat and stir in 3 squirts ketchup. This is you secret ingredient.

Pour the cheese sauce over the fries or serve the sauce eon the side if you like dipping better.

Berry scones

5cups of flour

2table spoons of baking powder

1cup of sugar

teaspoon of salt

1cup of butter

mix above ingredients

in a measuring cup

2eggs

2tablespoons of vanilla

fill to 2 cup mark with cream

mix all

cut out 12 circles with a cup

split up doe into 12 chunks

mush 12 chunks onto the 12 circles

brush with egg wash(1 egg and a little cream)

press Berry's into top

and bake for 35Min's on 350

House Fire Steak and Sugar-Grilled Asparagus

House Fire Steak and Sugar-Grilled Asparagus

3 untreated cedar shingles (approximately 1/4-inch thick, not thicker then 1/2-inch)

2 tablespoons olive oil

3 (8-ounce) New York strip steaks

1 tablespoon steak seasoning (recommended: Montreal Steak Seasoning)

3 tablespoons Herb Butter, recipe follows

Sugar Grilled Asparagus, recipe follows

Special equipment: A gas grill and a spray bottle with water

Preheat the grill to medium-high heat.

Cut the cedar shingles down to size, about 10 by 5-inches, large enough for a steak to sit on it as a cooking surface. Spay shingles with water, so shingles are moist but not saturated. Oil the steaks and season with steak seasoning. Place each steak on a moist cedar shingle and place on grill. Close grill and let shingles smoke under steaks. If you don't have a covered grill, use a metal bowl to cover steak. Be careful, bowl will get burning hot. Cook steak until desired temperature and top each with 1 tablespoon Herb Butter. Serve on the cedar shingle with Sugar Grilled Asparagus.

Cook's notes: If shingle starts to burn too much, use spray bottle to re-mist the wood during cooking process.

Herb Butter:

1 pound salted butter, softened

1 tablespoon diced garlic

2 tablespoon chopped fresh rosemary leaves

2 tablespoons chopped fresh marjoram leaves

2 tablespoons chopped fresh thyme leaves

Mix garlic and herbs into the softened butter. Put in refrigerator for later use.

Sugar Grilled Asparagus:

1 bundle asparagus, about 20 spears

1/4 cup olive oil

1/2 cup sugar

1 teaspoons kosher salt

1/2 orange, zested

Special equipment: A gas grill, a zester

Preheat grill to medium-high heat.

Cut the tough ends off asparagus, roll in oil and coat with sugar and salt. Place asparagus on the grill and cook for approximately 10 to 15 minutes. Turn asparagus to ensure even cooking. You know the asparagus are done when sugar is caramelized and asparagus are starting to look burnt. Sprinkle orange zest over asparagus before serving.

Chicken and corn salad......

I usually make this for large gatherings but you can modify it.

12 chicken breasts

8-10 ears of corn w/ kernnals removed You can use frozen.

Dressing:

1 quart mayo

Balsamic vinegar to taste

shallots/garlic

s&p to taste

1 bunch cilantro

I do it over three days. Long but worth the wait.

Marinate chicken overnight in red wine vinegar

Next day, bake off chicken at 350 degrees Let cool

Then bake off corn at 400 degrees

After chicken is cool enough to handle. Cut into bite size pieces. Add corn to chicken.

In seperate bowl combine all ingrediants for the dressing except cilantro. Balsamic vinegar makes the difference but its all by taste.

I then add dressing to chicken mixture saving some. Place salad in refridgerator overnight so the dressing soaks in.

Day of combine the rest of dressing to salad and add cilantro (make sure you wash good, very sandy).

Like I said it takes a while but is worth the wait. I have not had anyone not like it. Got the recipe from my friend who is a chef.

Why do you ask? Most recipes don't require any alcohol nor does it require alchohol to be drank with it. . .

Garlic potatoes

Chopped three potatoes, with skin on (Be sure you washed them well)

Boil them for about 5 to 8 minutes. They should be soft. Once they are soft, drain the water from them and place them in a bowl.

Add a stick of butter, 3 tablespoons of garlic powder, a dash of onion powder, salt and pepper to taste. Add parsley fo a pretty effect. You can always add more butter, depending how much you like it.

Fruited Curry Chicken Salad

INGREDIENTS

* 4 skinless, boneless chicken breast halves - cooked and diced

* 1 stalk celery, chopped

* 1/2 onion, chopped

* 1 small apple - peeled, cored and chopped

* 1/3 cup golden raisins

* 1/3 cup seedless green grapes, halved

* 1/2 cup chopped toasted pecans

* 1/8 teaspoon ground black pepper

* 1/2 teaspoon curry powder

* 3/4 cup mayonnaise

DIRECTIONS

1. In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!

From your question, I am assuming you are looking for a fancy dessert, since many of them DO call for liquor. This dessert not only LOOKS pretty, but it is extremely easy too.

FRUITY GELATIN DELIGHT

1 PKG. RASPBERRY GELATIN

1 C. BOILING WATER

10 LARGE ICE CUBES

1 SMALL TART APPLE, CHOPPED INTO SMALL PIECED

½ CC. SEEDLESS RED OR GREEN GRAPES, CUT INTO HALVES

1 SMALL BANANA, SLICED

¼ CU CHOPPED PECANS OR WALNUTS

2 C. WHIPPED TOPPING

½ C. BLUEBERRIES

Dissolve gelatin in boiling water in a medium bowl Add the ice cubes and stir 3 minutes or until melted. Chill gelatin in the refrigerator for 15 minutes. Fold in apple, grapes, banana and nuts. Cover and chill for about 15 minutes Spoon about 1/4 of the gelatin into a large clear glass bowl or 6 individual bowls. Alternate layers of whipped topping, blueberries and the remaining gelatin in the bowl, or bowls, ending with whipped topping. Serve immediately.

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That site lists almost all Recipes.