Make dinner, dessert like you’re in Virginia Beach

My coworker Mary is going out of town to my favorite place in the United States. She is visiting Virginia Beach. As soon as she told me it struck up wonderful thoughts. There’s something so wonderful about that great city and the locals are very friendly. It’s the home of many of America’s Navy members. The area is filled with historical military tributes for our brave Navy men and women. It doesn’t matter what the holiday is that we are celebrating. We should always remember those who can’t be with their families. I hope Labor Day 2019 was an extra special day for each and every one of you.

If you have an exciting recipe to share in 2019, then please send it to me at P.O. Box 693 Leeds, Alabama 35094

-Andrew M. Armstrong

Nutty Peanut Pie

3 eggs, separated and the whites whipped stiff

1/3 Cup of peanut butter

1/3 Cup of sugar

1/3 Cup of light corn syrup

1/3 Cup of dark corn syrup

1/3 Cup of butter, melted

1 teaspoon vanilla extract

1 Cup of peanuts, salted

1 unbaked pastry shell

In a large bowl slowly add the peanut butter, sugar, corn syrups, butter and vanilla into the whipped egg whites. Fold in the peanuts. Pour into the crust. Bake at 375 degrees for for 30 – 35 minutes or until set. Serve with whipped cream or ice cream if desired.

 

Creamy Carrot Soup

1 stick of butter

1 onion, chopped

1/4 teaspoon of seasoning salt

1 teaspoon of garlic powder

1/4 teaspoon of parsley

1 small package of english peas, frozen

3 Cups of Carrots, chopped

1/2 Cup of flour

5 Cups of chicken broth

1/2 Cup of heavy cream

In the bottom of a pot sauté the carrots, onions and seasonings together with the butter. Add in the flour and lightly brown it. Blend in the the remaining ingredients and bring to a rolling boil. Reduce the heat and simmer on low to medium heat for 30 minutes.

 

Pineapple Salad

1 can of pineapple chunks with juice (20 Ounces)

2 packages of lime gelatin

1 1/2 Cups of sour cream

2 Cups of boiling water

1 Cup of nuts, chopped

1 Cup of celery, chopped

1/2 Cup of maraschino cherries, diced

Mix all the ingredients together, until the gelatin is fully dissolved. Refrigerate for 3 – 4 hours or until it has set.

 

Sweet & Spicy Ham Glaze

1 Cup of packed brown sugar

1/3 Cup of Apple cider vinegar

1 can of peaches, chopped (8 Ounces)

1/4 Cup of golden raisins

1 Tablespoon of cornstarch

1/4 Cup of orange juice

1 can of pineapple, crushed (8 Ounces)

1 Tablespoon of orange zest

1 garlic clove, crushed and minced

1/2 teaspoon of red pepper flakes

1/2 teaspoon of ginger root, grated

Mix all the ingredients together in a pot and bring to a boil. Reduce the heat to a simmer. Continuously stir to make sure all the cornstarch has dissolved. Cook the mixture, until it has thickened. Cover the meat you are using with this glaze while it is cooking. It can be used for baking hams, grilling ribs, roasting chicken and many other cooking techniques.

 

Virginia Beach Snapper

1 red snapper (2 Pounds)

2 Cups of rice, cooked

1 can of mushrooms, drained

1 Cup of water chestnuts, diced

1/4 Cup of green onions, sliced

1/4 Cup of pimento

2 Tablespoons of fresh parsley, chopped

1 Tablespoon of lemon zest

1/2 teaspoon of salt

1/4 teaspoon of black pepper

1 Tablespoon of butter, melted

Preheat the oven at 400 degrees. Soak a few wooden toothpicks in water for 20 minutes. Set the fish to the side and combine the remaining ingredients together. Stuff the mixture inside the snapper. The fish should be cut open using the butterfly method. Seal the two pieces of flesh together, using the toothpicks. Spray a baking dish with cooking spray and lay the fish flat. Brush the fish with more melted butter and bake for 15 – 20 minutes at 400 degrees. The fish is ready when it starts flaking off with a fork.

 

Virginia Beach Baked Chicken

8 whole chicken breasts

8 slices bacon

1 jar of dried chipped beef (8 Ounces)

1 Cup of sour cream

1 large can of golden mushroom soup, undiluted

1/4 Cup of sherry (optional)

1 can of mushrooms, drained (optional)

Preheat the oven at 300 degrees. Wrap each chicken breast with a slice of bacon. Pull apart the chipped beef and place in the bottom of 13 x 9 inch baking dish. Arrange chicken over the top of the beef. Combine the remaining ingredients and pour over the contents. Bake uncovered in the oven for 2 hours. Turn the oven temperature up the last 15 minutes if you desire more browning.

 

LEAVE A REPLY

Please enter your comment!
Please enter your name here