CLISTA’S FIG CAKE

INGREDIENTS:

2 CUPS OF PLAIN FLOUR

1 TSP OF SODA

½ TSP OF GROUND CINNAMAN

½ TSP OF GROUND CLOVES

1 ½ CUPS OF SUGAR

1 CUP OF BUTTERMILK

3 EGGS

1 PINT OF FIG PRESERVES

1 CUP OF MELTED BUTTER

1 TSP OF VANILLA

1 CUP OF CHOPPED PECANS’

  GLAZE

½ CUP OF SUGAR

¼ CUP PF BUTTERMILK

½ STICK OF BUTTER

CAKE

Sift dry ingredients together. Add 1 ½ Cups of sugar & mix. Combine dry ingredients with buttermilk , eggs, fig preserves, melted butter, vanilla and pecans. Place batter in a 9 x 13 baking pan and bake at 350 for 30-40 minutes.

GLAZE

Mix ingredients in sauce pan and bring to a boil until thickened. Pierce warm cake with a fork all over and pour on the glaze.

LESLIE’S FOUR CHEESE & MAC

INGREDIENTS:

1 LB. OF MACCARONI

1 STICK OF BUTTER

4 OZ. MUNSTER CHEESE

4 0Z. MILD CHEDDAR CHEESE

4 OZ. SHARP CHEDDAR CHEESE

4 0Z. OF MONTERAY JACK CHEESE

8 0Z, OF CUBED VELVEETA CHEESE

3 CUPS OF HALF & HALF

2 EGGS, LIGHTLY BEATEN

SALT & PEPPER

Boil macaroni until al dente & drain, set aside. Shred cheeses, reserving enough to top casserole. Add Velveeta to cheeses, but not for the reserved topping portion. Melt butter in large stockpot and add macaroni, shredded cheeses, eggs and half & half. Mix well and season to taste with salt & pepper. Place in 9 x 13 pan, top with reserved cheese. Bake @ 350 until bubbly  and just beginning to brown.

LESLIE’S REESE’S SQUARES

INGREDIENTS:

1 ½ CUPS OF GRAHAM CRACKER CRUMBS ( 2 PACKAGES)

1 LB. CONFECTIONERS SUGAR

1 ½ CUPS OF CREAMY PEANUT BUTTER

1 CUP OF MELTED BUTTER

12 OZ. MILK CHOCOLATE CHIPS

Grind two packages of graham crackers in food processor. Add sugar, peanut butter and butter and blend well. Press evenly into 9 x 13 pan. Melt chocolate chips and spread over mixture in pan. Chill until chocolate begins to set ( about an hour). Cut into squares while still in pan. Cover and return to refrigerator

TODD’S BEEF BRISKET

INGREDIENTS:

1 5-7 LB. BEEF BRISKET

3 TBS LEMON PEPPER

2 TBS MINCED GARLIC

2 TBS ONION POWDER

1 TBS CUMIN

1 TBS PAPRIKA

MARINDE

¾ CUP WORCHESTERSHIRE SAUCE

¼ SOY SAUCE

2 TBS LEMON JUICE

DIPPING SAUCE

½ CUP KETCHUP

½ CUP BROWN SUGAR

1 TBS LIQUID SMOKE

¼ CUP OF WORCHESTERSHIRE SAUCE

1 TBS OF A-1 STEAK SAUCE

1 TBS LEMON JUICE

1 TBS GARLIC POWDER

1 TBS OF LEMON POWDER

Trim excess fat from brisket.  Rub generously with rub, coat with marinade, reserving remaining marinade for later. Place in smoker with soaked hickory chips and cook for 4-6 hours at 250. Turn brisket after 2 ½ hours. Remove from smoker and place in a shallow pan and add remaining marinade. Cover with aluminum foil and bake In oven at 230 for 3-5 hours. Doneness may tested by cutting with knife. Brisket should slice easily with slight pressure. Do not overcook until meat is stringy. Allow to cool for 30 min before slicing.  Serve with dipping sauce on side.

LES HUNTER’S GRILLED QUAIL

INGREDIENTS:

A MESS OF QUAIL

WISHBONE ZESTY ITALIAN SALAD DRESSING

MOORE’S ORIGINAL HICKORY MARINADE

THIN SLICED BACON

SLICED JALAPENO PEPPERS IN JAR

MONTERREY JACK CHEESE

PULL THE BREAST FROM THE QUAIL BODIES. WASH THOROUGHLY AND PICK OUT FEATHERS AND SHOT. PLACE QUAIL BREAST IN A LARGE BOWL. PLACE ½ PIECE OF BACON IN BOWL FOR EVERY QUAIL BREAST. POUR ITALIAN DRESSING OVER BREAST & BACON UNTIL COMPLETELY COVERED. ADD AN EQUAL AMOUNT OF MOORE’S HICKORY MARINADE. REFRIGERATE OVER NIGHT. TO ASSEMBLE QUAIL PACKAGES, SLICE EACH BREAST IN HALF. PLACE ONE HALF OF THE BREAST IN THE MIDDLE OF A HALF SLICE OF BACON. ADD ON PIECE OF THINLY SLICED CHEESE AND TWO SLICES OF JALAPENO PEPPERS. PLACE THE OTHER HALF OF THE BREAST ON TOP OF THE CHEESE AND PEPPERS. WRAP BACON AROUND THE BUNDLE AND SECURE WITH FOUR TOOTHPICKS. GRILL OVER MEDIUM GAS HEAT BEING CAREFUL NOT TO BURN THE BACON.. REMOVE TOOTHPICKS BEFORE YOU EAT.