Variety of Delicious Recipes

By Deloris Williams-Collins

Stay inspired with the trending recipes from all over the world, available easily on this recipe book. It is here to guide you in your culinary quest and help you create magic in your kitchen!

Variety of Delicious Recipes can cater your every culinary need. Try out fun new recipes or recreate your favorite recipes cause we have a plethora of recipes to suit each one of you!

There are awesome ingredients and incredible food that you and your body will love. This book provides a touch of culinary magic on every page, with flavors for any occasion.

• Language: English
• Publisher: Xlibris US
• Release date: Jan 13, 2018
• ISBN: 9781543478273

Deloris Williams-Collins

Mrs. Deloris Williams Collins was born in Jackson, Mississippi. She loves and fears the Lord, and is a woman of God. Poems are especially special to her, because they commemorate love for all people of Life. Mrs. Collins has had a love for poetry since childhood, with poetic aspirations birthed from God. This talent has been published in anthologies of United States and England, with historic published editions in the United Kingdom. Mrs. Collins poetry is found on the internet, print and on a CD entitled INSPIRATIONS. Recently receiving Nominations as Whos Who in Poetry, nominated as International Educator of the year 2004-2005 by the Academic and Scholastic Community, granted by International Biographical Centre, Cambridge England. Mrs. Collins would like to thank everyone with all her heart for many honors; awards, plaques, medallions. Special thanks to all family, prayer partners, friends, etc. Especially, I give thanks to Eddie Lewis Sr. (Stepfather) deceased; Mary Louise Lewis (mother); Bobby Collins (husband); and two boys, Garrian V. Collins and Bryan L. Collins; With special love too: siblings Kenneth, Margaret, Dianne (deceased), Glory (deceased), Alice.

Book preview

Baking Powder Biscuits

Ingredients:

4 teaspoons baking powder

2 cups flour

¾ cups milk

4 tablespoon shortening

1 teaspoon salt

Sift the dry ingredients together and then blend the shortening into flour.

Method:

Push dough in a circle and push out an opening and pour in the center and lightly stir in all flour until all is moistened.

Toss on a light floured board knead for 20 seconds and pat out the dough to a half – inch thickness. If you desire cover and wait until next day or cut into round biscuits shapes and set out on a greased pan well-spaced.

In order for biscuits to rise, bake for 10-15 minutes at 450° F.

Apple Pie

Ingredients:

6 medium apples measured in a cup thinly sliced

2 cups of sugar

2 teaspoon cinnamon

3 tablespoon tapioca (cooking)

¼ - 2 tablespoon butter

¼ cup milk (to brush top of pie)

Method:

Preheat oven to 425° F. Peel and slice apples into bowl of salted water. Strain leaving just a little water for juice. Add sugar, tapioca, cinnamon and mix well.

Spoon apples into 2 unbaked pie shells and dot each one with 5 slices of butter or margarine. Cover with top crusts, fluke edges and aired tops.

Lamb Stew

Ingredients:

2 pounds of lamb meat for stew

½ teaspoon sugar

1 tablespoon of olive oil

1 teaspoon of thyme seasoning

½ cup of diced onion

½ cup of diced celery

½ cup of diced mushroom

½ cup of diced bell peppers

Add to mixture ½ cup of white cooking wine, or sherry. Slice your lamb into thin tender cooking pieces, optional chopped chunky piece place intro a large cooking pot and allow the lamb meat to simmer in seasoning on top of stove.

Once the lamb meat is tender, take it out and place into the oven. Bake and allow a sweet gravy mixture to develop then cover and let it stay in the oven until ready to serve.

Serve with fluffy rice or baked potatoes.

Note: Lamb stew can be with baby red potatoes and sliced carrot tenderly cooked and added to mixture.

Breakfast English muffin

Store Bought

Toasted with butter then add your favorite garnishing

1. Sliced cheese

2. Fried Bacon

3. Ham

4. Turkey

5. Cooked Egg

Chowder

Ingredients:

2 large cans chunky clam chowder soup (any brand)

1 pound of large shrimp cleaned

2 bay leaves

1 teaspoon hot sauce

1 cooked cup