CookinJones

Contributed by: David LaFerney
Source: My Mom

First of all, I must say I don’t really have a recipe for this, I just know how to make it, and it always comes out delicious, and pretty much as I remember Mom’s. I talked to Donna about it, and she said the same thing. Also, this is the institutional size recipe, so if you don’t want to make 12 pounds of potato salad at one time then just do the math your self. However, it will probably all be eaten if you are making it for a picnic or party. It’s not as much work as it sounds like by the way.

Jones :: Jan.31.2009 :: Salads, Side Dishes :: No Comments »

• Use it just like you would cucumbers in a salad - sliced up raw.
• Add it too spaghetti sauce - just chunk it up and throw it into any red sauce.
• Add to chili.
• Grill it - slice about a half inch thick - oil, season, and grill over high heat until you get a bit of carmelization.
• Bread and fry - of course.
• Grate it up and add it to just about anything - bread, cake, cole slaw, casseroles - use your imagination.
• Fried Zucchini cakes

Jones :: Jul.22.2008 :: Too Much :: No Comments »

Chocolate Cake in Five Minutes

I haven’t tried this but it looks cool.  It would look cooler with some frosting though.

Jones :: Jul.22.2008 :: Recipes I haven't Tried :: No Comments »

I haven’t actually tried making home made pasta yet, but I’ve always wanted to.  This recipe looks easier than many that I’ve seen, yet still sounds authentic.

Jones :: Jun.29.2008 :: Recipes I haven't Tried :: No Comments »

I just stumbled across this and it looks like a great idea - especially for when you have to make breakfast for a bunch of people.  Here’s the concept:

into a ziplock bag break 2 eggs

add omlet ingredients - cheese, ham, vegies, whatever.

seal and drop into boiling water for 13 minutes.

enjoy.

Here’s where I found this recipe for ziplock bag omelets.

Jones :: Apr.07.2008 :: Entrees :: No Comments »

This recipe was originally posted on JustBaking.net by Jaay Dunlap.

OK, I wouldn’t really say these are the best ever, but they are really good and pretty easy for scratch cookies, and they do keep for a long time.  Very sweet - almost too sweet for my taste.  -  Jones

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

Preheat the oven to 325 degrees F (for pure convection, adjust accordingly; I used 310 F on convection). Grease cookie sheets, or line them with parchment paper or use a Silpat (which is what I did).

Sift the flour, salt and baking soda and set aside.

Mix the sugars and butter just until thoroughly mixed, then add egg, yolk and vanilla and mix until creamy. Add the sifted ingredients and mix until just blended.

Stir in the chocolate chips/chunks, then drop dough 1/4 cup at a time on a cookie sheet, about 3 inches apart, and bake for 15-17 minutes. Leave them on the cookie sheet to cool a bit when removed from the oven (this is important… they fall apart if you move them too quickly). Once they cool a few minutes, remove the cookies to a cooling rack to finish cooling. Or eat them right away, with milk!

Jones :: Nov.17.2007 :: Desserts :: 3 Comments »

Contributed by: Teri LaFerney

In a large bowl, combine the pudding mix with 2 cups of milk, following package directions; allow to chill for 5 minutes. To the pudding, stir in the rum flavoring and nutmeg. Slowly Wisk in the remaining 4 cups of milk until the mixture is thick but a drinkable consistency. Chill until ready to serve.

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Jones :: Oct.08.2007 :: Holiday Food :: 1 Comment »

Contributed by: Donna Wheatley (LaFerney)

I got this recipe from a customer who became a dear friend over the years. She always served it at her parties, and it was always gobbled right up. It’s easy to make and is a great dip for veggies when you’re on a diet! (Another popular LaFerney family activity)

4 ripe avocados, peeled and chopped, and placed in a bowl and covered with

Lemon juice: 1/4 to 1/2 cup

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Jones :: Oct.06.2007 :: Appetizers :: No Comments »

Thanksgiving and the Holiday Season is soon to be upon us, and sooner or later every cook has to face the task of cooking a turkey. That giant bird can be intimidating but by following a few guidelines success can be guaranteed.

1. Don’t get a bigger turkey than you really need. The bigger the bird, the harder it is to handle, and the longer it takes. Although, that said, two small turkeys are even more trouble than one big one.
2. Plan for plenty of time for thawing - In the refrigerator! about 24 hours for every 4 pounds of turkey. 16 pound bird = 4 days, and don’t count Thanksgiving day, you want that thing completely thawed by the big day.

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Jones :: Oct.03.2007 :: Holiday Food :: No Comments »

Contributed by: Donna Jean Wheatley (LaFerney)
Source: Southern Living Cake Cookbook

I got this recipe from a very old Southern Living Cake Cookbook that was supposed to be traditional southern cakes. It was called Auntie Ann’s Apple Cake. I made it the first time for Thanksgiving and it became a tradition. It’s also a favorite at our church’s annual Cake Auction.

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Jones :: Oct.01.2007 :: Desserts, Holiday Food :: No Comments »