Cabbie’s Cooking

I didn’t realize until I was talking to a friend earlier today that the Kentucky Derby will be here soon. It’s the first Saturday in May. That means the Bluegrass Stakes was today, and that means that the season of big hats and mint juleps is here.

If you’re interested in the results of today’s Bluegrass Stakes, here they are:

At the top of the stretch the two stablemates, Cowboy Cal and Monba, hooked up in a battle to the wire. Monba, ridden by Edgar Prado, got the better of Cowboy Cal and won by a neck.

Kentucky Bear rallied late to finish third with Stevil holding onto fourth. Pyro, showing a complete dislike for the all-weather surface at Keeneland, struggled to finish 10th.

Rounding out the order of finish for the 84th Blue Grass Stakes was Visionaire, Miner’s Claim, Halo Najib, Medjool, Cool Coal Man, Pyro, Big Truck and Stone Bird.

And about those mint juleps? Here’s a recipe:

Mint Juleps

2 cups SUGAR
2 cups water
Fresh Mint
Crushed Ice
Kentucky Bourbon (2 ounces per serving)

Make a mint syrup by boiling the sugar and water together for 5 minutes. Cool and place in a covered container with 6 or 8 bruised mint sprigs. Refrigerate overnight.

Make a julep by filling a julep glass with crushed ice, then adding 1 tablespoon of mint syrup and 2 ounces of bourbon. Stir rapidly with a spoon. Garnish with a fresh mint sprig.

My sister, Joan, gave me this recipe  This boiled custard was traditionally served at Christmas during her husband’s childhood, and his mother gave Joan the recipe.  Joan reports that this is a little time consuming and, at time, tedious.  However, I can testify that it is delicious!  Give it a try.

MaMaw Peace’s Boiled Custard

6 large eggs
2 1/2 cups sugar
1 gallong ilk
1 tsp. vanilla
dash nutmeg
1 heaping Tablespoon flour (mix with the sugar)

Bring milk to a steam in the top of a double boiler.
Mix the other ingredients thoroughly and add them to the steaming milk.
Stir constantly until thickened.
Fill the sink with ice cubes and set the pan on the ice cubes.
Stir the custard until it is cool. This prevents further cooking and curdling.

This recipe is from my sister, Joan.

Fruit Smoothie

8 ounces skim milk (or same amount of orange juice
1/3 cup powdered milk (optional)
1 packet artificial sweetener
Handful of frozen fruit

Place in blender and blend until milkshake consistency. You can use frozen bananas, melon, peaches, strawberries, cherries, blueberries, etc.

This recipe is from my sister, Janice.  This makes a punch that is perfect for bridal showers or baby showers or holiday parties.

FROZEN FRUIT SLUSH PUNCH
Bring to boil: 6 cups water and 4 cups sugar

Add: 1-quart pineapple juice
2 C orange juice
Juice of 2 lemons
5 mashed bananas.

Freeze. 1 hour before serving take out of the freezer and place in a punch bowl. Add: 12 to 14 cups ginger ale or 7 UP. You can garnish with frozen raspberries. Serves 40. This can be kept in freezer. Place a couple tablespoons in a glass and then add 7 UP, Sprite or ginger ale for a “company” drink.

Here’s a tea recipe from my mother.  This recipe has been around for DECADES!  I remember drinking it as a kid.  It’s wonderful.  My daughter gave me a jar of the mix for Christmas.  It is SO good.

INSTANT SPICED (RUSSIAN) TEA

1 1/2 cups Tang

1 cup lemon flavored instant tea

1 tsp. ground cinnamon

1 1/2 cups sugar (or Splenda)

1/2 tsp. ground cloves

Mix thoroughly and store in a covered container.  Use 1 to 3 tsp. to a cup of hot water.  WONDERFUL!

My sister, Debi, who is in the non-blogging minority in my family, has a recipe for a really delicious Cappuccino mix.  This is quite yummy for these cold winter evenings.  Here it is:

CAPPUCCINO MIX

1 cup instant coffee (You can use decaf, if you’d like)

2 cups coffee creamer (I use the nonfat type)

1/3 cup sugar (I use Splenda)

1 tsp. cinnamon (I leave this out - I’d rather not have the cinnamon flavor)

Mix together.  Use 4 tablespoons per cup of hot water.

Variation: Use different flavored coffee creamers for different flavors of cappuccino.

Okay, let the snow and ice storms come.  You’re ready to face them with this recipe.