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" BJGOURMET is willing to lend a HELPING HAND at anytime with any questions related to RECIPES & COOKING....Please feel free to contact her at: "...She would love to hear from you!!!


BJGOURMET and I meet for the first time in June of 1999.
She is a wonderful person with wonderful ideas about cooking, Ethnic Cuisine, and loves to share her experiences with others.
She has traveled abroad and studied and experienced many cultures of the World.
She is an excellent cook and ENJOY'S showing others new and wonderful techniques associated with cooking.
We have become best of friends and I would like to DEDICATE this page to her and share some of her favorite recipes with you as she has shared them with me.
I hope you enjoy your stay while surfing BJGOURMET'S Wonderful Collection of RECIPES!!!




This recipe makes about 2 gallons of delicious chili.
1 lb dried small red beans
Sort and rinse beans with cold water. Place in a 4-qt cover saucepan; cover with several inches of cold water and bring to boil over medium-high heat. Cover, remove from heat and let sit overnight. Next morning, drain and add cold water to cover by several inches; do not add salt. Cover and bring to a simmer over medium heat. Cook 1-2 hours until the beans are tender and the skins begin to pop, making sure beans are covered with water the entire time.
Pour the water from the beans into a large stockpot; set aside the beans. Place stockpot on medium heat and bring to a simmer.
3 tbsp vegetable oil
4 - 5 lbs lean ground chuck
In a 4-quart saucepan, heat the oil over medium-high heat. Add meat and use a wire potato-masher to stir and break-up the meat as its cooking. Add meat to the stockpot containing the bean water. Add the cooked beans to the stockpot and stir with a wooden spoon. Now add all of the remaining ingredients:
three 16-oz cans diced tomatoes
(including the juice) 6-oz can tomato paste
2 large yellow onions, diced
2 large green bell peppers, diced
1 tbsp crushed garlic
1/2 c dried parsley
1/2 c mild California chili powder
1/4 c hot New Mexico chili powder
1 tbsp ground cumin
2-1/2 tsp ground oregano
1-1/2 tsp ground black pepper
2 tbsp salt
1/2 c sugar
Stir well; add additional water (about 2 - 3 cups) to get the consistency you want. Let simmer 2 hours over low heat, stirring occasionally and adding additional water as needed.
Garnish each serving with grated cheese and additional chopped onion if desired. Oh, and don't forget the cornbread or "Cheesy Corn Muffins".

This is one of our family favorites. It's definitely a keeper. I generally double this recipe so we can have sandwiches the next day. The original recipe came from "" Use a good lean ground chuck (preferably a ground round).
3 lbs lean ground chuck
1 c minced yellow onion
2 large eggs
1-1/2 c plain dry breadcrumbs
16 oz can diced tomatoes, drained
1 tsp garlic salt
1/2 tsp ground black pepper
8 oz can tomato sauce
2-1/2 tbsp sugar
Preheat oven to 350 degrees.
In a large bowl, combine the meat, onion, eggs, breadcrumbs, drained tomatoes, garlic salt and pepper. Mix with your hands until incorporated. Transfer the mixture to a lighty greased 9"x9" square baking pan. Bake uncovered for 45 minutes. Remove from oven and carefully drain off any excess grease from the pan. Mix together the tomato sauce and sugar; pour over the meatloaf and place back in the oven to finished baking for another 30 minutes. Allow to cool in the pan for 10 minutes before slicing.

4 individual chicken breasts, uncooked
1/4 c Kikkoman soy sauce
1/2 cup light brown sugar, packed
1/2 tsp garlic powder
1 tsp ground ginger
2 tbsp dried, minced onion
1/2 c Jim Beam Bourbon Whiskey
2 tbsp white wine
In a medium bowl, stir together the soy sauce, sugar, garlic powder, ginger, minced onion and Jim Beam. Pour into a large Ziploc bag (gallon-size). Add the chicken breasts; zip the bag shut, eliminating as much air as possible. Place bag in bowl and refrigerate several hours, or overnight is best; turning the bag several times.
Preheat oven to 350 degrees. Remove chicken and place skin-side up in a single layer on wire rack in a baking pan. Bake for 1 hour, basting every 10 minutes with the remaining marinade. Remove from oven and place the chicken on a serving platter. Scrape baking pan, and place all the juices and browned bits into a small sauce pan. Add the white wine and heat to a simmer. Pour over the chicken.
Note: Discard any remaining marinade.

1 c (2 sticks) butter, room temperature
1/2 c Crisco solid shortening, room temperature
3 c sugar
5 large eggs, room temperature
3 c all-purpose flour
1/2 tsp baking powder
1 c milk
1 tbsp fresh lemon juice
1 tbsp pure vanilla extract
1/2 tsp orange extract
Preheat oven to 325°. Grease and flour a 10" tube pan and set aside. Cream the butter and shortening together in a large bowl for 2 minutes using an electric mixer. Add sugar and continue mixing until smooth. Add eggs one at a time beating after each addition. In a separate bow, stir together the flour and baking powder. Add to creamed mixture alternately with the milk, beginning and ending with flour. Fold in flavorings. Pour batter into the prepared pan. Bake for 1 to 1-1/2 hours or until a skewer inserted shows no trace of batter. Remove from oven and place the pan on wire rack to cool for 10 minutes. Invert and remove the pan; allow to cool completely on the wire rack.

Here is a delicious pot pie full of chicken, vegetables and a creamy sauce in a classic pie crust. You can experiment adding different vegetables such as mushrooms, broccoli and/or pearl onions to best suit your taste.
3 tbsp butter
3 tbsp flour
1/2 tsp salt
1/8 tsp pepper
1 c chicken broth
1 c whipping cream
1 tsp chicken bouillon granules
2 c cooked cubed chicken
1 pkg (10 ounces) frozen peas and carrots
1 medium potato, cooked and cubed (about 1-1/2 c)
Cheddar Pie Crust (recipe below), or other unbaked pie crust
Melt butter in a 3-quart saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth. Stir in broth, whipping cream and bouillon. Heat to a boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, peas and carrots and potato.
Heat oven to 425º. Pour chicken mixture into pastry lined pie plate. Top with other pie crust and trim. Seal and flute. Bake 35 minutes, or until light golden brown. Yield: 4 to 6 servings.
1-1/3 c all-purpose flour
1/4 tsp salt
1 stick butter, chilled
2 tbsp vegetable shortening, chilled
1 c grated sharp Cheddar cheese
2 tsp vinegar mixed with 1/3 c cold water
Combine flour and salt in medium bowl.  Cut butter and shortening into small pieces and add to flour.  Cut in butter with a pastry blender until crumbs begin to form.  Add cheese and cut in to mix.  Pour in water mixture, 2 tbsp at a time, and mix until dough forms a ball.  Do not add too much water. Turn dough onto lightly floured surface.  Specks of butter and cheese will be visible in dough. Shape dough into a disk, wrap in plastic wrap and chill at least 2 hours. Divide dough into 2 pieces and roll into 11" circles.  Use in pot pie recipe above.
Yield:  2 pie crusts.

three 16 oz cans WHOLE green beans
1 large yellow onion, cut in 1/8" rings
8 oz bacon slices
1/2 c sugar
1/2 c white vinegar
Drain the green beans well and place in crockpot. In heavy skillet cook the bacon slices until crisp. Remove the bacon, and add the onion rings to the skillet and cook a few minutes until transparent.
While the onions are cooking, crumble the bacon and add to the crockpot.
When onions are transparent, remove the onions from skillet and place in crockpot. Place the skillet back on the burner and add the sugar and vinegar. Stir over medium heat until the sugar has dissolved. Then pour into the crockpot. Cover the crockpot and let cook undisturbed for 5-6 hours on Low setting.
No one can tell that these were originally canned green beans, and the dish is great for company or pot lucks.

Here's a super recipe for you.
I watched this demonstrated on our local PBS station; ordered the book the very same day.
The "Dancing Chicken" is the most delicious-tasting, tender and moist you'll ever find. And if you prepare it for guests, they're sure to chuckle over the method of preparation. It's become a regular addition to our weekly menu, plus I've forwarded it to numerous roomies and friends. This is from the book "John Willingham's World Champion Bar-B-Q" (ISBN 0-688-13287-1): DANCING CHICKEN
"Bet you never heard of this one? The chicken is cooked with the beer can actually inside the bird's cavity. Of course, it's important first to empty the can of half of its beer because otherwise the can might explode during cooking. The result is chicken that is tender, juicy and delicious tasting--like you've never tasted before."
One 3-lb chicken (whole)
3 tbsp Mild Seasoning Mix (recipe follows)
1/2 tsp garlic salt
One 12-oz can beer
Prepare the grill. Ignite the coals and let them burn until covered with white ash. Or, preheat oven to 350F. Wash the chicken inside and out and, while its still damp, rub it with the seasoning mix inside and out. Sprinkle the garlic salt lightly over the chicken. Fold the neckskin down and fasten it to the breast or back with toothpicks so the neck cavity is closed. Drink (or pour out) about a third of the beer. Insert the partially-full can of beer, open (pop-top) end facing up, into the cavity of the chicken (chicken wings facing up). Place the chicken carefully into a shallow metal pan which will catch the drippings (the vertical chicken will be resting on the flat end of the beer can). Place on the grill, over medium-hot coals, positioning the chicken so that it is not directly over the coals. Cover the grill and open the vents partially. Grill for 1-1/2 to 2 hours until the skin cracks and the legs and wings are easy to pull from the body. Use tongs or a thick oven mitt to remove the beer can before serving the chicken.
Another way to remove the beer can from the cavity of the chicken is: Using paper towels, get a secure hold on the chicken with one hand, and with the other hand use the handle of a wooden spoon to poke into the neck cavity of the chicken until you can feel it touch the top of the beer can. The spoon handle holds the can steady while you pull the chicken up and off the can and transfer to serving platter.
Note: You can roast the chicken at 350F for 1-1/2 hours instead of grilling it; use the same test for doneness. This recipe is so named because during grilling or roasting as the beer in the can steams and boils, the chicken will move slightly left-to-right as if dancing.
"You might want to keep this on hand in larger quantities. Double or triple the recipe according to your needs. Use it as directed in recipes throughout the book and to season salad dressings, sauces, gravies, vegetables, chilis, stews, and on and on."
2 tbsp salt
1 tsp freshly ground black pepper
1 tsp lemon pepper
1 tsp cayenne pepper
1 tsp chili powder
1 tsp dry mustard
1 tsp dark or light brown sugar
1/2 tsp garlic powder
Pinch of cinnamon
Pinch of Accent or other flavor enhancer(optional)
In small bowl or glass jar with a lid, combine all the ingredients. Stir or shake to mix. Use immediately or store in a cool, dark place for several months.

This recipe comes from The Olde Union House in Red Bank, NJ. Childhood home and alma mater of "Count Basey", he later became a big band leader and recording artist around the world and popularized the dance tune, "Red Bank Jump".
1 c light brown sugar, packed
1/2 c chopped pecans
1/2 stick chilled butter, cut into 1/4" pieces
5 lb red-skinned sweet potatoes
(yams), peeled, cut into 1-1/2" pieces
4 large eggs
3 tbsp pure maple syrup
2 tbsp vanilla extract
1 tbsp fresh lemon juice
2 teaspoons salt
Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead and refrigerated.) Butter 9"x13" glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in food processor. Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture. Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve. Serves 12 to 14.
Bon Appétit, November 1998
R.S.V.P., The Olde Union House
Red Bank, NJ

(Traditional Hopi Indian)
Piki is a special bread made by the Hopi of their blue corn. It is several thicknesses of transparently thin flat bread 15"-16" in diameter, rolled into a scroll; the best is so light it is almost weightless. It is crisp and delicious with the delicate but distinctive blue corn flavor. Here is a description of the traditional method of making Piki, as told by Carol Locust of the Native American Research and Training Center of the University of Arizona. "I remember seeing her on her knees in the Piki house, a small outside building of ancient blocks, and watching her test the large, flat, Piki stone for its heat. The blue cornmeal in the bowl beside her had been ground to powder, mixed with a small amount of finely sifted ashes, and blended with fresh spring water until thick and smooth as cream. Kneeling in front of the Piki stone, Ellie was hardly visible, but she became a whirlwind of activity when the stone was hot enough. Her hands moved like lightning. Deftly she dipped one hand into the bowl of Piki mixture, scooping a certain amount on the outside of her palm, and swiftly--very swiftly--swept her hand and the mixture across the hot stone. As quickly Ellie's other hand lifted the parchment and placed it to the side, while another scoop of mixture was already being swept across the stone. The two transparent sheets were rolled together, and a third and fourth added, and a fifth and sixth, until Ellie was satisfied and the rolled transparent sheets became a Piki bread. Ellie worked tirelessly and, it seemed, effortlessly." (Excerpt from "The Piki Maker: Disabled American Indians, Cultural Beliefs, and Traditional Behaviors", a monograph by Carol Locust, PhD, published by Native American Research and Training Center, University of Arizona, Tucson, Arizona).
If your grocer doesn't carry blue cornmeal, you should have no difficulty locating it in health food stores. The ashes referred to are what remains after Juniper wood has been burned. If you don't have a fireplace, first empty and brush clean the inside of your outdoor grill. Split the Juniper wood into kindling-size pieces, and do NOT to use any accelerant. Now here's the recipe and method:
1 c finely sifted Green Juniper ashes
sunflower oil (for greasing the cooking stone.)
1 c blue cornmeal
1 c boiling water
3 c water
Mix ash with 1 cup boiling water; stir and add the blue cornmeal, then stir in the 3 c water. Let cool.
Spread very thinly on hot, greased griddle or stone with palm of hand (or use the straight edge of a metal dough-scraper).
Be certain the layer is very thin.
Cook for a very short time. Carefully lift the paper-thin layer from griddle by rolling from one end to the other jelly-roll fashion. Makes 1 batch.

I found this recipe which is credited to the Birch Tree Inn in Flagstaff, Arizona. Sounds like they serve it with waffles and pancakes. Increase the pecans, and it would be a great topping for vanilla ice cream.
1/2 c butter
1-1/2 c light brown sugar, packed
1/2 c maple syrup
1/2 c whipping cream
1/2 c chopped pecans, or more
Melt butter in a saucepan over low heat, blend in brown sugar until syrupy. Simmer over low heat for 5 minutes. Stir in maple syrup. Blend in whipping cream until smooth, stir in chopped pecans. Best served warm. Store leftovers in a covered container in the refrigerator.

This recipe is available on a couple different websites; and its very good.
two (2-1/2 to 3 lbs each) broiling chickens, halved
Lemon Sauce (recipe follows)
1/4 cup chopped Italian parsley
Preheat broiler for at least 15 minutes.
Broil chicken halves, turning once, for about 30 minutes or until skin is golden brown and juices run clear when bird is pierced with a fork.
Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, and 3 small breast pieces).
Place chicken on a baking sheet with raised sides. Pour Lemon Sauce over the chicken, and toss to coat well. If necessary, divide sauce in half and do this in two batches.
Return to broiler, and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler, and evenly portion chicken onto 6 warm serving plates.
Pour sauce into a heavy saucepan, and stir in the parsley. Place over high heat and boil for 1 minute. Pour an equal amount of sauce over chicken on each plate, and serve with lots of crusty bread to absorb the sauce.
2 cups fresh lemon juice
1 c olive oil
1 tbsp red wine vinegar
1-1/2 tsp minced or crushed garlic, or more according to your taste
1/2 tsp dried oregano
salt and pepper to taste
Place all ingredients into a large bowl, and whisk together until well blended. Cover and refrigerate until ready to use. Whisk or shake vigorously just before use.

2 sticks margarine, divided and melted
1/2 c diced yellow onion
1 pint sour cream
2 lb frozen hash brown (not shredded) potatoes, thawed.
1 tsp kosher salt
1/2 c milk
1/4 tsp freshly ground black pepper
1 can cream of chicken soup
8 oz grated sharp cheddar cheese
2 c crushed cornflake cereal
Preheat oven to 350 degrees.
Grease 9x13 or larger baking dish.
In a huge bowl, mix together 1/2 of the melted margarine and everything else, EXCEPT the crushed cornflake cereal. Pour into prepared baking dish and spread evenly.
In a small bowl mix together the remaining melted margarine and crushed cornflakes. Pour into the potato mixture and scatter evenly.
Bake uncovered for 45 minutes.
Can be reheated easily and feeds a whole crowd.


1/2 lb veal scallops
salt and freshly ground black pepper
2 tbsp extra-virgin olive oil
4 tbsp real butter
2 large shallots, peeled and minced (to equal about 1/3 cup)
1/2 c dry white wine
1 tsp rubbed sage
1 tsp Dijon mustard
Lightly season veal with salt and pepper.
Preheat skillet over medium-high heat. Add the olive oil and 2 tbsp butter. Add the veal and saute until cooked through and golden, about 1 minute per side. Using tongs, transfer veal to plate and set aside. Add remaining butter to skillet along with the shallots; reduce heat to medium-low. Stir and cook until the shallots are soft and brown; about 3 minutes. Stir in the wine, sage and Dijon. Return veal and any collected juices to the skillet. Simmer until just heated through, about 1 minute. Transfer veal to plates, spoon sauce over and serve.
Serves 2. Can be easily doubled.

2 tbsp (1/4 stick) butter
2 tbsp olive oil
1 pound veal scallops
1/2 c all-purpose flour
1 c canned beef broth
1/2 c canned chicken broth
2/3 c dry Sherry
2 tbsp fresh lemon juice
4 garlic cloves, crushed
1/2 tsp Worcestershire sauce
minced fresh parsley
Melt butter with the olive oil in heavy large skillet over medium-high heat. Season veal with salt and pepper. Dredge veal in flour, shaking off excess. Add veal to skillet in batches and sauté until golden brown and cooked through, about 1 minute per side. Transfer veal to platter. Cover with foil and keep warm. Add broths, Sherry, lemon juice, garlic and Worcestershire sauce to same skillet. Bring to boil over high heat, scraping up any browned bits from skillet. Cook until sauce is reduced to 3/4 cup, about 10 minutes. Pour sauce over veal. Sprinkle with parsley and serve.
Serves 4

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