Jim echols' cajun spice
Yield: 6 Servings
Ingredients:
- 1 tb Paprika
- 1 ts Salt
- 1 ts Onion powder
- 1 ts Cayenne powder
- 1 ts Garlic powder
- 1 ts Crushed chilies
- 1 ts Ginger powder
- 3/4 ts White pepper
- 3/4 ts Black pepper
- 1/2 ts Thyme
- 1/2 ts Oregano
Instructions:
Mix all ingredients together in a small bowl. Store in an airtight container. Terry says One of the guides, Jim Echols, gave me this
recipe. I would prepare monster-sized batches of it for him and the
other guides to use in preparing blackened (cajun) trout. -- A
special surprise for guests at shore lunches. Also try it in
hamburgers, on sauteed chicken or turkey, and on popcorn. From
Calgary Herald, by Terry Bullick (89.05.03)
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Title: JIM JAMS
Categories: Cookies
Yield: 36 Servings
2 c Oatmeal
2 c Flour
1 c Brown sugar
1/2 c Lard
1/2 c Butter
1/2 ts Soda
1/2 c Buttermilk*
FILLING
1 lb Dates
Water
1/2 c Sugar** or use orange juice
*or 1/2 tb lemon juice and fill up to 1/2 cup mark with milk. Mix all
ingredients. Chill well. Roll thin, spread half with date filling.
Cover with other half. Cut into small rectangles and bake on oiled
cookie sheet. Bake at 375F about 10 min. OR cut circles about 3
inches across, put a bit of filling in the middle and fold over. OR
cut small circles and put filling on one and cover with another.
Strawberry jam makes a tasty filling.
FILLING: Cook 1 pound of dates with small quantity of water and 1/2
cup sugar. (**Or use orange rind and orange juice and omit sugar.)
Chill.
Source: Abigail Breadner Shaw's handwritten cookbook with
suggestions from her granddaughter. Abigail lived just west of
Toronto, Ontario from about 1860-1925.
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Title: JIM'S ALL BRAN BREAD
Categories: Breads
Yield: 4 Servings
4 oz All bran cereal
12 oz Tea, hot and strong
1 Egg
12 oz Cake and pastry flour
1 ts Baking powder
6 tb Golden Syrup
12 oz Mixed dried fruit
1 pn Salt
In a large bowl, mix dried fruit and All Bran. Pour hot tea over this
mixture and let stand, covered, overnight. In the morning, add egg,
flour, salt and syrup, and mix. Divide between 2 well greased loaf
pans. Bake in a 350 degree oven for 40-60 minutes. Leave to cool
slightly in pans and then turn out. Will taste better if tightly
wrapped and put in tins - almost resembles a malt loaf. Serve sliced
and buttered.
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Title: JIM'S ANGUS LOIN IN DEMI-GARLIC
Categories: Beef, Garlic
Yield: 4 Servings
2 lb Angus filets
6 ea Shallots, sliced
10 ea Cloves garlic, blanched
2 c Demi glaze sauce
1/2 ea Stick butter
1/2 c Fresh parsley, chopped
3 tb Sour cream
Mix demi glaze according to the package directions. (In class, we used
Knorr brand. It was great!) Two packs will make 2 1/2 cups. Once
heated, add parsley and sour cream; blend. Keep sauce warm. Heat
large saute pan and melt the butter. Add shallots and sliced garlic.
Cook 2 minutes until shallots are tender. Slice the filets thin and
pound lightly. Add to the pan and saute until proper desired
temperature, turning once. Pour in the sauce and heat through and
it's ready to serve with your favorite side dish.
Source: Garlic" Omalia's Cooking School - Steve Dillback instructor Typos by Jim Kirk - captain@iquest.net
