T.S.Dawson -Author

 

Recipes from the book Port Honor

 

Millie’s Fudge

 

3 Cups Sugar

3/4 Cup Butter

2/3 Cup Evaporated Milk

1 12 oz. Bag Semi-Sweet Chocolate Morsels

1 7 oz. Jar Jett Puffed Marshmallow Crème

1 Tsp Vanilla Extract

1 Cup Chopped Walnuts or Pecans (Optional)

 

In lightly grease a large baking pan and set aside.  Combine the sugar, butter and evaporated milk in a large sauce pan and bring to a boil on medium heat while stirring continually.  Allow to boil for five minutes or until candy thermometer reaches 234 degrees.  Remove from heat and pour over semi-sweet chocolate morsels and marshmallow crème in a large mixing bowl.  Mix until chocolate and marshmallow crème is melted.  Add vanilla and stir.  Millie adds chopped walnuts and stirs some more at this point.  After the fudge is completely mixed, pour it into the baking pan for cooling.  Once cooled, place it in the refrigerator until ready to cut and serve.  Millie cuts it into small one inch by one inch pieces for Cousin Dixon.

 

Gabriel’s Gorgonzola Cream Sauce

 

3 oz. Gorgonzola Cheese or Other Blue Cheese, Crumbled

2 Tbsp White Wine Vinegar

2 Tbsp Olive Oil

1/3 Cup Sour Cream

2 Tbsp Chopped Parsley

Salt and Pepper to Taste

 

In a small bowl, combine the Gorgonzola and vinegar then mash with a fork until almost creamy.  Stir in the olive oil and sour cream until blended.  Stir in the parsley and season to taste with salt and pepper.  Drizzle sauce over four steaks prepared to your liking.  Gabriel tends to serve this at the club over medallions of filet mignon.

 

 

Aunt Ruth’s Crockpot Macaroni and Cheese

 

1 lb. Box Macaroni –Boiled and drained

1 Stick Butter – Melted

1 Can Cheddar Cheese Soup

1 Tall Can of Evaporated Milk (Aprox. 16 oz.)

2 Eggs – Beaten

1 1/4 lb. Grated Mexican Cheese

Salt and Pepper to Taste

 

Drain prepared macaroni noodles and place them in a large, greased crockpot. Mix all of the remaining ingredients, except ¼ pound of cheese, and then pour them over the noodles in the crockpot and stir.  Set crockpot on low and cook for 1 ½ hours to 2 hours.  Add the remaining cheese to the top and allow cheese to melt before serving.

Aunt Ruth typically doubles this recipe for family gatherings.

 

Millie’s Kahlua Balls

 

2 ½ Cups Crushed Oreo Cookies

1 Cup Chopped Pecans

1 Cup Powdered Sugar

1/3 Cup Kahlua

2 Tbsp Dark Corn Syrup

Powdered Sugar

 

In a large mixing bowl, combine crushed cookies, nuts and 1 cup of the sugar.  Add Kahlua and Corn Syrup to dry ingredients and mix thoroughly.  Form into approximately three dozen 1 inch balls and roll each in powdered sugar.  Place in an air tight container and chill overnight.  Millie triples this recipe so she can give them away as little Christmas presents to folks such as Jay’s Dad and Alvin at the club.  She puts about two dozen each in plastic bags and decorates the bags with red ribbon.

 

Pink Panty Dropper

 

1 oz Vodka

2 oz  Pink Lemonade

3 oz Sprite

 

This was the drink that was served as Millie's signature drink at her twenty-first birthday party.  It can be made in bulk like punch.

 

Pink Lemonade Cupcakes

 

Use basic Duncan Hines Lemon Cake Mix and frost with the following:

3 sticks butter or margarine at room temperature

9 cups sifted powdered sugar

1/8 cup heavy cream4 oz Lemon Extract

2 tblsp vanilla flavoring*

just enough red food coloring to turn the white frosting pink

Whip the butter in heavy duty mixer until smooth. Add sifted powdered sugar to butter one cup at a time and continue to mix. Add the remaining ingredients and continue to mix until smooth. If the mix it too stiff, add a little more heavy cream. If the mix is too thin, add a little more powdered sugar.