Review - T-Bonz Grille and Pub

T-Bonz Grille and Pub

Located at 4910 Waterloo Rd., Ellicott City, 410-461-4748

My wife and i have eaten here 4 or 5 times over the last several years, and we always thought the food was pretty good. But when we went back just recently, they had changed their menu slightly, which wasn't any big deal to us, but they also enlarged the bar area, which use to be enclosed and is now open and encroaching into the dinning area. Neither of those two things in itself would bother me, but they seem to have increased prices, decreased portion size and decreased quality. My wife's prime rib was tough and had a quite a bit of grizzle. My hot roast beef was kind of pricey for the Baltimore area, most places this dish runs from $ 6.95 to about $ 9.95, they were charging $ 14. I still didn't give this a lot of thought, because i assumed it was going to be a substantial order, but i was wrong. When it came out it was one piece of really thick bread and there was so little beef and gravy, you could actually see the bread and that it was white. Again if they had put enough fries i might have left happy, but there were only a few french fries and they were the frozen crinkle cut. And to top the whole thing off the beef was chewy and had gristle. I don't mind paying for a good meal, but for an inferior one, it's very disappointing. I was hungry when i left and had to drive home and make dinner. I'm always willing to cut some slack to restaurants, people do have off days, but when the food is so small that i leave hungry, that's a deal breaker for me.

Recipe - Side Dish

Zucchini Patties

Ingredients:

3 cups zucchini, grated
1 medium onion, chopped small dice
1/2 cup breadcrumbs
1 Tbs. all purpose flour
1/2 tsp. barbecue spice ( Paul Prudhomme's or Emerils, i use my own blend )
1/2 tsp. garlic garnie
1/2 tsp. thyme, dried
1 tsp. oregano, dried
1 tsp. basil, dried
1/4 tsp. salt
1/4 tsp. black pepper, ground
1 large egg, beaten
olive oil
barbecue spice
Gruyere cheese

Start out grating the zucchini and chopping the onion and add it to a mixing bowl.Now add the breadcrumbs, flour, garlic garnie, thyme, oregano, basil, salt, pepper and the egg. Using your hands mix all of the ingredients together, so that the spices are even through out. Next shape into patties and lay on a tray sprayed with Pam and put into the refrigerator for 30 minutes to set up. After that put your griddle on the stove and heat to a medium low setting and spray the griddle with Pam. Take your patties and sprinkle a little barbecue spice on top of the patties and lay on the griddle spiced side down, than sprinkle the top side with a little barbecue spice also. Fry the patties about 4 to 5 minutes or until golden and than flip and top with a slice of Gruyere cheese and fry the bottom side. When done either put in a warming oven or plate and serve.

Recipe - Soup

Cream of Zucchini and Blue Cheese Soup

Ingredients:

3 medium zucchini, about 8 inches long ( leave a small amount diced for garnish )
2 cups evaporated milk, fat free
2 cans of corn, drained
1/4 tsp. salt
1/4 tsp. pepper, ground
1/4 tsp. hot sauce ( i use my own private label, but any hot sauce that you like will work )
9 oz. blue cheese, crumbled ( save a little for garnish )

Rinse the zucchini and cut a little into dice to reserve for garnish, the rest cut into chunks. Put the chunks into a steamer and steam until tender. Puree in the blender in small batches with a little of the milk in each batch. Pour the pureed zucchini into a pot, add the remaining milk, the corn, salt, pepper and hot sauce. On a medium low setting heat the soup up and when hot add the cheese. When the cheese is melted and the soup is hot, serve in bowls and top with the reserved dice zucchini.

Recipe - Arbroath Smokie Loaf

Arbroath Smokie Loaf

This can be served as an appetizer or as an entree.

Ingredients:

12 oz. Arbroath Smokie ( you can use other smoked haddock or other smoked fish )
3/4 cup evaporated milk, fat free
2 Tbs. olive oil
2 oz. mushrooms, chopped ( button or your choice )
1/2 tsp. barbecue spice ( Paul Prudhomme's or Emerils )
1/2 cup breadcrumbs
1/2 tsp. barbecue spice
1 Tbs. parsley, dried
1/2 tsp. thyme
1/2 tsp. basil, dried
1/2 tsp. oregano, dried
1/2 tsp. garlic garnie
2 eggs, large - beaten
3 Tbs. all purpose flour
1/2 cup evaporated milk, fat free
1 Tbs. butter
parsley, dried
chives, dried

Pour 3/4 cup of milk into a pan and put the Arbroath smokie in it and heat up to almost a boil and simmer for about 5 minutes. Remove the fish and set it aside to cool. Reserve the liquid. While the fish is cooling, add the oil to a pan and heat up, than add the chopped mushrooms, fry for a couple of minutes and than season with barbecue seasoning and set aside. Now flake the fish, removing bones and skin and put the fish into a bowl. Next add the breadcrumbs, barbecue seasoning, parsley, thyme, basil, oregano, garlic garnie, salt, pepper and eggs. Using your hands blend the mixture together, so that all of the spices are incorporated. Pack the mixture into a one liter pudding tin or loaf pan ( that is sprayed with oil ). Cover the tin with greased parchment paper or aluminum foil and bake in a preheated oven at 375 degrees for 45 to 50 minutes or until golden brown. While this is baking make a white sauce: by blending 3 Tbs. of flour and 1/2 cup of milk and than slowly stir in the reserved fish milk and add 1 Tbs. of butter. Bring to a boil and cook for several minutes, stirring constantly until it thickens. Than season the sauce to your taste with salt and pepper. Remove the loaf when done to a serving plate and spoon some of the white sauce over the top of the loaf and sprinkle with a little parsley and chives.

Reviews in Severna Park, Md.

The Breakfast Shoppe

342 Ritchie Hwy, Severna Park ( in 1st Mariner shopping center )
410-544-8599, open daily 6 AM - 2 PM
http://www.thebreakfastshoppe.com/

As your driving south on Ritchie Hwy, their on the right in a shopping center just a little pass the Earleigh Heights fire station. I know that a lot of people avoid eating at restaurants in strip centers, but don't let that keep you from trying this place for breakfast. My friend Ray and i get together about once a month or so, to catch up on things and we drove there to give it a try. I thing it was worth it. When we first got there, it was a line and we waited about 15 minutes to be seated. I know people don't like to wait, but to me that's a good sign that a restaurant is serving good food, I'd be more concerned if i could just walk in and sit down. When you first enter as your looking to the back of the building you see a nice brick wall with arches and a counter seating area. To the right the wall is a plaster wall with exposed bricks. They have tables and booths, i didn't count what their seating capacity was, but it's a relatively small place, maybe 25 tables / booths. They have a nice menu, they carry the usual breakfast items, but they also carry some creative and different items that you won't find in the average restaurant. They have a backpackers pie, which i didn't order this time, but i will on my next visit. It's an iron skillet with eggs, ham, sausage, potatoes etc., it sounds really good, but they had several items that i wanted, so i had to make a choice. I went with the Philadelphia Benedict, an English muffin topped with sauteed beef tenderloin and onions with Swiss cheese, poached eggs and hollandaise sauce, it also came with home fries. My friend Ray got a dish called The Whole Nine Yards, 2 eggs ( any way ), meat ( your choice of bacon, ham, sausage, scrapple or turkey ), home fries, toast, 2 pancakes, juice and coffee. Everything was very good and the service was excellent. I look forward to trying some of their other items in the near future.

Bread - Pineapple Cheese Bread

Pineapple Cheese Bread





Ingredients:


2 cups all purpose flour
3 tsp. baking powder
1/2 tsp. salt
3/4 cups sugar
--------------
3 eggs, beaten
1 cup pineapple slices, chopped small
1/4 cup pineapple juice
1 Tbs. pineapple juice
2 Tbs. vegetable oil
---------------
1/2 cup walnuts or pecans, chopped
1 cup cheddar cheese shredded



Preheat the oven to 350 degrees.
In a mixing bowl add the flour, baking powder, salt and sugar. Stir with a wooden spoon to blend the dry ingredients. In another bowl add the eggs, and lightly beat. Than add the chopped up pineapple, pineapple juice and the vegetable oil and mix to blend together. Next add the wet to the dry and stir blend all together. Now add the nuts and cheese and fold in to the batter. Oil a loaf pan and pour the batter in, spread with a spatula to smooth the surface. Bake for 55 minutes and check with a toothpick to see if it needs more time. Allow the bread to cool for 5 minutes than remove from the pan and set on a rack and let cool another 10 minutes before cutting.

Potato - Greek Oven Roasted Potatoes

Greek Oven roasted Potatoes


Ingredients:

4 Lbs. baking potatoes, peeled and cut into chunks ( about 3 pieces per potato )
4 cloves garlic, minced
1 Tbs. oregano, ground
1 tsp. basil, ground
1 tsp. thyme, ground
1 tsp. parsley, ground
1/4 tsp. salt
1/2 tsp. black pepper, ground
1/2 cup olive oil
1 cup water
1 chicken bullion cube
1/4 cup lemon juice

Preheat oven to 425 degrees.
Dissolve the bullion cube in a small amount of hot water than fill the measuring cup the rest of the way with room temperature water, add the lemon juice and stir and set aside. Mix all of the spices together and blend and set aside. Peel the potatoes and cut them up, rinse them and put into a 13" x 9" glass oven prove pan. Add the spice mix to the potatoes and the oil, use you hands to toss them to get them coated. Now pour the lemon water mix into the pan, but not over the potatoes, that way the spice will stay on the potatoes. Put the pan in the oven for 15 minutes, than baste them and put back for another 15 minutes. Pull the potatoes out of the oven and turn the potatoes over and put back for 15 minutes, than once again, pull them out and baste them and put back for 15 more minutes. After this test the potatoes with a fork, they should be ready. Depending on how big or small you cut your potatoes compared to the size I'm cutting mine. your times might vary a little, so you might want to poke them at 45 minutes and at an hour. If you notice at any point the pan is going to go totally dry, just at a little bit more water. The potatoes should be a little golden brown.

Entree - Pecan Crusted Catfish

Pecan Crusted Catfish

Ingredients:

catfish spice mix
1/2 tsp. salt
1 tsp. paprika
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. garlic garnie
1/2 tsp. basil, ground
1/2 tsp. oregano, ground
1/2 tsp cayenne pepper, ground
1/2 tsp. coriander, ground
1/2 tsp. thyme, ground
1/2 tsp. black pepper, ground
1/2 tsp. dry mustard
1/4 tsp anise seed, ground
----------------------
1 catfish fillets, 9 to 12 oz.
2 large eggs, beaten
3 Tbs. olive oil
1/4 cup pecan meal
1/2 cup all purpose flour
-----------------------
1 tsp. all purpose flour
1/3 cup lemon juice
white wine

First add all of the different spices to a bowl and blend together, than set aside. Next beat the egg in a bowl, large enough to accommodate the catfish fillets and set aside. Take another bowl large enough to hold the catfish fillets and add the pecan meal, flour and 1 Tbs. of the catfish spice mix ( the rest keep for later meals ). Stir the dry ingredients to blend. Now take a catfish fillet and dip it into the egg mixture and get it coated and than dip it into the pecan flour mix and coat it all over, set it on a plate and repeat to the other fillet. Take the fillets and put them in the refrigerator to set up. When ready to cook, put the oven on to the warming setting. Add the olive oil to the frying pan and heat up to a medium heat, add the fillets and put a lid on and cook for 5 minute, than flip and fry the other side for 5 minutes with the lid on. Now take the lid off and reduce the heat a bit and fry for 5 more minutes, than flip and fry the other side for 5 minutes. Total fry time 20 minutes ( your times may vary depending on your stove ). When finished frying the fillet, put on a plate and into the warming oven. Now add the flour to the remaining oil in the pan and stir it to make a roux for a few minutes, than add the lemon juice. If the sauce starts to get to thick you can add more lemon juice or a bit of white wine. When the sauce is ready plate the catfish and ladle a couple spoons of the sauce over each fillet.

Entree - Salmon Cakes

Salmon Cakes

Ingredients:

1 - 16 oz. can of salmon, drained
3 Tbs. bread crumbs
3 1/2 Tbs. mayonnaise
1/2 pack dry onion soup mix
1 egg, slightly beaten
4 Tbs. all purpose flour
1/2 tsp. barbecue rub ( Paul Prudhomme's or Emeril's or your own )
1 Tbs, parsley, dried
----------------
barbecue rub
2 Tbs. olive oil

Drain the salmon and flake the fish into a bowl. To the salmon add bread crumbs, mayonnaise, onion soup mix, egg, flour, barbecue rub and parsley. Mix well and shape into patties ( 4 or 6 depending on how big you want them ). Now put in the refrigerator for about 30 minutes to set up a bit. When ready to fry sprinkle barbecue rub on both sides and add to the frying pan that is preheated with the olive oil. Fry the the salmon cakes approximately 5 minutes per side until golden brown.

Beverage - Homemade Chai

Homemade Chai

This can be served hot or cold

Ingredients:

1 can of condensed milk ( small )
1 tsp. cardamon, ground
1 tsp. ginger, ground
1/2 tsp. cinnamon, ground
1/2 tsp. cloves, ground
1/2 tsp. nutmeg, ground

Add the can of condensed milk to a storage container, than add all of the spices in any order. Stir the milk to fully incorporate the spices into the milk. Now put the container in the refrigerator. When ever you want Chai, make a cup of hot black tea and add 1 Tbs. of the milk mixture and stir it into your tea and add a little bit of honey to bring it to your sweetness taste. If you want ice Chai, do the same thing, but make it early enough so that you can put it in the refrigerator long enough to chill. If your a little short on time put it in the freezer for a bit.

Beverage - Tea Sangria

Tea Sangria

This is a tasty beverage and great to take to a party where people are going to be telling you come on , just have a drink or 2, you'll be OK. Take a wine glass and they'll think your drinking wine or sangria.

Ingredients:

4 cups boiling water
5 teabags, either English or Scottish breakfast tea
2 cups sliced fresh fruit, any assortment ( we even sometimes use can tropical fruit, it works fine )
2 Tbs. sugar
2 cups white grape juice

Boil the water and measure the quantity needed, add the teabags and let it brew. Than pour into a pitcher, add the sugar and stir to dissolve and add the grape juice. Next put the pitcher in the refrigerator to cool down. When it's cool add the fruit and return to the refrigerator so that it has plenty of time to get cold. Serve in sangria glasses.

Recipe - Blueberry Low Fat Muffins

Blueberry Low Fat Muffins

Ingredients:

1 1/4 cups all purpose flour
3/4 cup oat bran
2 tsp. baking powder
1 tsp. baking soda
1/3 cup sugar
6 oz. blueberry low fat yogurt
1 Tbs. sour cream lite
2 Tbs. milk, fat free
2 egg whites
1 tsp. vanilla extract
2 cups blueberries

Preheat the oven to350 degrees.
In a mixing bowl add the flour, oat bran, baking powder, baking soda and sugar, stir to blend. Now add the yogurt, sour cream, milk, egg whites and vanilla and stir to incorporate everything so as to moisten all of the dry ingredients. Next fold in the blueberries. This batter is thick, it is not a pourable batter. You'll have to use to spoons, one to push it off the other spoon. I use the silicon muffin cups and insert into the opening of the muffin tin, but you can use the muffin tin without the inserts. If you use the tin only fill the openings 3/4 full, if you use the silicon inserts, fill to the top. My baking time is 30 minutes for the silicon inserts, for the tin it will be less, maybe around 20 to 25 minutes. When done remove the muffins and check doneness with a toothpick. Let them cool for around 10 minutes before removing them from the tin or silicon cups.

Recipe - Gruyere Stuffed Sourdough Mini Loaves

Gruyere Stuffed Sourdough Mini Loaves

Ingredients:

Dough

3 1/2 cups all purpose flour

1/2 tsp. instant yeast

1 cup plus 2 Tbs. warm water

1 tsp. salt

1 tsp. oregano, dried

1 tsp. basil, dried

1/2 tsp. garlic garnie

1 1/4 cups starter

Filling

1 tsp. oregano, dried

1 tsp. basil, dried

1/2 tsp. garlic garnie

10 oz. Gruyere cheese, grated

Dough: Combine the flour, yeast, water, salt, oregano, basil, garlic garnie and the starter and stir with a wooden spoon to begin and once you have it tightening up, spray your hands with a little cooking spray and start kneading until you have everything worked in and it feels smooth. Now spray a bowl and place the dough in it and cover with a clean towel leaving a little opening, so that it's not tight fitting. Let it rise until it doubles in size, which might be anywhere from 1 to 2 hours or more if it's cold weather.

Once it's doubled, lay it on a cookie sheet sprayed with cooking spray and stretch the dough to fit the tray. Drizzle a little water on the dough and sprinkle the oregano, basil and garlic garnie over the dough. Next spread the cheese across the dough as evenly as you can. Now use a pizza cutter or a sharp knife and cut the dough into 4 equal pieces. Next take four layer cake pans and spray with cooking oil. After that take one piece of the dough at a time and pull the sides up to try and make a ball and put into one of the cake pans. You don't have to seal the ball of dough completely, if it has an opening, some of the cheese will run up and down the loaf giving it a nice crusty cheesy texture. Repeat this for the other 3 pieces of dough, to end up with 4 loaves. Cover these with a piece of handy wrap loosely and let rise till doubled again, 1 to 2 hours. Just before the dough is ready, turn the oven on to 425 degrees and let it preheat. When the oven is ready, remove the handy wrap and drizzle a little water over each loaf. Place in the oven and bake for about 18 to 25 minutes. The variation is due to oven differences. When their golden brown, remove from the oven and put them on a cooling rack for about 10 minutes. You can serve these right away warm or you can freeze these with no problem. I make 4 loaves and keep one out for that day and freeze the other 3 loaves. I usually take them out of the freezer in the morning of the day that i want them for dinner.

Recipe - Sourdough Bread Starter

Sourdough Bread Starter

Ingredients:

2 cups water, ( 105 degrees )
1 tsp. sugar
1 pk. dry yeast
2 cups all purpose flour

In a glass bowl, add, sugar, yeast, flour and than gradually add the water while stirring to come up with a batter. Cover the container with a clean cloth and let it sit in a warm place ( between 70 - 80 degrees ). Bubbles will start appearing. You need to stir the, mixture once a day for 4 to 5 days. Once it is covered with bubbles, you'll need to feed it every day if your leaving it on the counter. You do that by removing a cup of the starter and discarding it or giving it to a friend, than add 1 cup of flour and one cup of water ( 105 degrees ) and stir and let it sit on the counter for approximately 2 hours. You can than bake with it, refrigerate it or let it sit on the table ( if you do let it sit on the table, you'll have to repeat the feeding the next day ). If you keep your starter in the refrigerator, you have to take it out of the fridge, let it come to room temperature over night, than add 1 cup of flour and 1 cup of water ( 105 degrees ) and let it sit for about six hours, than you can use it to bake your bread. Than you have to replace the amount of starter you used. If you used a cup, than you add a cup of flour a cup of water and stir, let sit for about 4 hours and than back into the refrigerator until the next time or when it needs to be fed. The starter if not being used for baking, it will need to be pulled out of the fridge about every 4 days and fed ( 1 cup flour & 1 cup of water, stir and let sit ), before returning it to the fridge. If you forget about your starter for awhile, you'll need to add a cup of flour and water and sit on the counter for a day and you'll need to repeat that for 3 or 4 days until it gets back to strength. If you know that your not going to be using it for awhile because your on a business trip or vacation, put it in the freezer and pull it out 2 days before you want to use it, let it defrost than feed it and let it sit over night. If your starter gets a pinkish color, throw it away and start all over making a new starter. Yes a starter is a lot of work, but i think it's worth it in the long run. My wife doesn't think it's worth it to her, but she says, if you don't mind doing it, than i don't mind eating the bread. This starter can be used for any bread calling for a starter. I use it in my sourdough breads, my Amish dessert breads, etc.

Recipes - misc

Cumberland Sausage

Ingredients:

2 lbs. pork shoulder
3/4 oz. rusk, crumbled up ( or toast, that you bake in the oven to dry out, don't let it burn )
1 Tbs. salt
1 1/2 Tbs, black pepper, ground
1 Tbs. sage, dried
2 Tbs. oregano, dried
1 Tbs. mace, ground
3/4 tsp. nutmeg, ground
1 tsp. white pepper, ground ( if you don't have, increase the black pepper )
1/2 tsp. dextrose ( it's a sugar, if you can't find, substitute other sugar )
1/2 cup ice cubes

Wash your casings if your doing links rather than patties. Than soak in salted water overnight. Rinse before using to wash off the salt water.
Mix all dry ingredients and set aside. If your buying your meat ground from the butcher ask for a medium grind. If your grinding it yourself, grind it the first time adding 1 cup of the ice cubes to the meat, grind with the coarse attachment, than add all of the dry ingredients. Now add the remaining ice cubes and grind it the 2nd time with a medium attachment. You don't want a fine grind because Cumberland sausages have a coarser grind than most sausages. Before stuffing the mix into casings or making patties, break off a small piece and fry it up and taste it to see if you need to adjust the seasonings. When ready use your stuffing attachment and stuff the casings and twist about every 6 inches to make your links or make into patties. Either wrap and freeze or put into the fridge until your ready to prepare today or tomorrow. posted 7/8/09


Lorne Sausage ( also known as square sausage or steak slice )

Ingredients:

2 1/4 lbs. ground beef ( i use 75/25 or 80/20 )
4 oz. rusk soaked
1/2 lb. water
2 oz. rusk dry
2 tsp. salt
1 tsp. black pepper, ground
3 tsp. oregano, dried
2 tsp. thyme, dried
2 tsp. sage, dried
1 1/2 tsp. nutmeg, ground
3 tsp. coriander, ground
2 tsp.onion powder
1/2 tsp. barbecue rub ( i use my own, but you can use Paul Prudhomme's or others )

For your rusk, if you can't find it in the store or if your like me, you just want to make your own. Cut the crust off and weight the bread to get a total of 6 oz. Put the bread in a low oven and bake until their dried out, but not burn. Take 4 oz. of the rusk, and break into small pieces about the size of a pea. Pour the water over the rusk and set aside to let it absorb the water. Rusk should be able to absorb twice its own weight. The other 2 oz. of rusk crumble up to make crumbs, but not as fine as store bought crumbs and set aside. Put all of the spices into a small bowl and mix together to blend and set aside. Now take a cookie sheet, spray it with cooking spray and crumble up the ground beef and spread it across the sheet. Next sprinkle the spices over the beef as evenly as you can and then the crumbled dry rusk and last the moist rusk. Take a loaf pan and put handy wrap going the long way and another piece the short way, so that the pan is completely covered, with a little over hang all around and set aside. Now work your meat to incorporate the spices and rusk into it, but don't over work it. After that put the meat into the loaf pan and press the meat mixture down into all the corners and pack it down. Take the over hang handy wrap and bring it up and over the meat mixture so that it's completely covered and place it in the freezer for about two hours so that it can set up. Once it's cold enough use the handy wrap to easily lift the sausage out and put it on a cutting board. Take a sharp knife and spray it with cooking spray and start slicing the sausage into about 1/2 to 3/4 inch thick slices and set them on wax paper. Periodically you'll have to wipe the knife and spray it again, to keep it from sticking. After it's all sliced, put each slice into a sandwich bag and once that is done, put the bags in the freezer, laying flat for about an hour, so that they set back up. Than put as many as will fit in a large freezer bag and into the freezer. Doing it this way they don't break up on you. Now whenever you want a sausage you can pull out just one or 2 or how ever many you want. When your ready to make them, put on a hot griddle sprayed with cooking spray and cook through. posted 7/9/09

Books

Books: All books available thru: International Art and Gift Market
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Hometown Favorites
A Taste of Maryland
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Getaways For Gourmets In The Northeast
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True Stories of Eating Around The World
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Recipes - Sandwiches

Baltimore Crab Dog

Ingredients:

1 bottle of beer ( your favorite - i use Genesee )
2 hot dogs
2 hot dog buns
4 crab cakes ( store bought or make your own ahead of time )
Old Bay Seasoning
1 can Pam spray
coleslaw ( store bought or make your own ahead of time )

Put the hot dogs in a pan and pour the beer over them. Bring the beer to a boil and than lower and simmer for 5 to 10 minutes. Take two of the crab cakes and mold into one and shape into an oblong shape like a hot dog, repeat with the other two crab cakes. Now lay a hot dog ( dry the dog ) on top of each crab cake and fold the crab cake around the hot dog to encase it. Sprinkle them with Old Bay and lay on a sprayed oven pan and put under the broiler to cook the crab cake and brown them. Turn after a few minutes to brown the other side. Meanwhile toast the buns and slather with some mustard. When the crab dogs are ready, put each one on a bun and top with some coleslaw. Serves 2

Recipes - Desserts

Pumpkin Chocolate Chip Cake

Ingredients:

1 can Pam spray
4 eggs, lg.
1 ( 16 oz. ) can pumpkin
1 cup vegetable oil
1 cup 100% bran cereal
1 ( 6 oz. ) pkg. chocolate chips
1 cup walnuts or pecans, chopped
2 cups all purpose flour
2 cups sugar
2 Tsp. baking powder
1 Tsp. baking soda
1/2 Tsp. salt
1/2 Tsp. cloves, ground
1 1/2 Tsp. cinnamon, ground
1/4 Tsp. ginger, ground
1/4 Tsp. allspice, ground

Preheat the oven to 325 degrees. Spray a bundt pan with Pam cooking spray and set aside. Beat the eggs, then add the pumpkin, oil and bran and mix together. In another bowl add all of the other ingredients and mix to blend. Now add the dry ingredients to the wet and mix together. Pour the batter into the bundt pan and bake for 60 minutes. Serves 8 to 10.

Recipes - Beverages

Peanut Butter Coffee

Ingredients:

1 generous Tsp. of instant coffee ( to make a strong cup )
1 cup of water for the above coffee
1 cup milk
2 Tbs. sugar
2 Tbs. peanut butter

Boil water, add the instant coffee granules to the cup and pour in the water to make a strong cup of coffee. Pour the coffee into a blender and add the milk, sugar and peanut butter. Now blend the coffee, it will get nice and frothy. Pour into a pan and reheat and serve. I usually serve this in expresso size cups. People who like peanut butter will love this. I also find that people who don't like peanut butter or coffee will sometimes like it.

Recipes - Soups and Salads

Crazy Jim's Inner Harbor Chowder

Ingredients:

1 tsp. salt
1 1/2 tsp. basil, dried
1 tsp. paprika
1/2 tsp. black pepper, ground
1 tsp. oregano, dried
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. thyme, dried
1/2 tsp. dry mustard
1/2 medium onion, chopped
2 tbs. olive oil
4 medium potatoes, peeled, chopped the size of home fries
1 1/4 cup water
1 lb. fish ( Haddock, Cod, Pollack or Catfish )
1 ( 16 0z. ) can creamed corn
2/3 cup evaporated milk, fat free
1 loaf bread, Italian or French

Mix the salt, basil, paprika, black pepper, oregano, garlic powder, onion powder, thyme and dry mustard to make the spice blend and set aside. In a soup pan saute the onions in the olive oil until their soft, approximately 15 minutes on low. Add the potatoes and 2 tbs. of the spice blend along with the water. Bring to a boil and than lower to a simmer, cover and cook for 15 minutes. Add the fish on top of the potatoes and add another tbs. of the spice blend, cover and simmer for 10 to 12 minutes. Now stir in the cream corn, milk and the rest of the spice blend. Cover and heat up , but do not boil. Serve with a crusty bread. This is a hearty chowder. Serves 2 to 4.