2008 Recipes | CENTURY 21

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2008 Real Estate Recipes

Gary's Real Estate Recipes



January 2008

Super  Bowl Party Favorite

Bratwurst and Red Sauerkraut Recipe

Red Sauerkraut

2 - cups red wine vinegar

1 - cup water

1/4 - cup sugar

1 - large head red cabbage, thinly shredded

2 - cloves garlic, thinly sliced

1 - teaspoon whole mustard seed

salt and pepper

Combine the vinegar, water, and sugar n a large saucepan (not alluminum or cast - iron), bring to a boil, reduce the heat, and simmer until the sugar had dissolved.  Add the remaining ingredients and simmer until the cabbage is soft, about 20 minutes.  Season with salt and pepper.


3 - large onions, thinly sliced

3lbs - precooked bratwurst, pricked with a fork

6 - 12oz bottles of beer

2 - cups water

buns & mustard

Arrange the onion slices on the bottom of a medium stockpot.  Place the bratwurst on top and add beer and water.  Bring to a simmer and cook for about 10 minutes.  Remove from the heat and set aside for at least 10 minutes and up to 1 hour.

When ready to serve, heat your grill to high.  Lift the sausages out of the pot.  Remove the onions with a slotted spoon and place in a serving bowl.  Discard the remaining liquid.  Grill the suasages until crisp and golden brown on all sides, about 10 minutes total.  Serve the bratwurst on the buns with sauerkraut, onions, and mustard.


April 2008

Tammy's Bavarian Cream Delight

1 - box Graham Crakers

2 - boxes instant vanilla pudding (3.4oz)

1 - container whipped topping (8oz)

8oz sour cream

3 - cups milk

1 - can milk chocolate frosting (16oz) 


In the bottom of a 9" x 13" pan, place a layer of graham crakers.  Mix pudding, whipped topping, sour cream and milk for 2 minutes on medium speed.  Pour pudding mix over graham crackers.  Place a layer of graham crakers on top of the mixture.  Heat frosting in microwave for 1 minute at 50 power or until a thick liquid.  Pour over top of graham crakers and smooth with knife.  Refrigerate for a minimum of 1 hour before serving.


May 2008

Red Pozole


1lb - Lean pork roast

1lb- Boneless Chicken Breast

1/2 - White onion

3 - Garlic cloves

2 - Bay Leaves

Salt to taste

6 - Dried Mexican Peppers ( seeded and veined )

2 - Chile Pasilla ( Seeded )

4 - cubes of Chicken Bouillon ( Knorr Caldo con sbor de pollo)

3 - Tomatoes

1 - 29oz can of Mexican Style Hominy ( drained )

Pinch of Oregano


4 - Fresh Serrano Peppers

Juice of 4 Limes

Salt to taste

6 - Radishes

1 - Small cucumber (seeded)

1 - Head of Iceburg Lettuce

Corn Tostadas

Soup:  In a large soup pot boil pork, chicken, onion, bay leaves, 2 cloves of garlic and salt.  Boil for 1 hour or until tender.  Remove and discard onion, bay leaves, and garlic from liquid.  Remove meat and shred.  Reserve liquid as the broth for the soup.  In a 2 quart pot, cover tomatoes, Mexican peppers, and chile pasilla with water.  Bring to a boil for 10 minutes.  Let sit for 10 minutes. Drain.  Remove tomatoe skin.  Place in blender with 1/4 onion.  1 clove of garlic and 1/2 cup of reserved liquid.  Blend on high speed until smooth.  Add blended liquid and shredded meat to reserved liquid.  Add hominy.  Bring to boil and simmer for 5 minutes.

Salsa:  Blend 4 Serrano peppers with lime juice and salt.  Thin slice radishes and cucumber.  Pour blended peppers over radish and cucumber. Refrigerate for 30 minutes.  Slice lettuce into 1/2 inch strips.  Serve soup in bowl, cover with lettuce and salsa.


July 2008


Patriot Twinkie Pie

8 Hostess Twinkies, cut in to 1" pieces

1 pint fresh blueberries

1lb fresh strawberries, sliced

6 cups milk

1 container ( 12oz) frozen nondairy whipped topping, thawed

3 boxes (3.4oz) instant vanilla pudding mix

Place half the Twinkie peices in a 6- quart glass trifle bowl.  In a separate bowl, combine the pudding mix and milk and stir according to the package instructions.  Spoon half of the pudding over the Twinkies.  Spread the blueberries over the pudding.  Top with the remaining Twinkie peices.  Spoon the remaining pudding over the Twinkies spreading evenly.  Spread the sliced strawberries over the pudding.  Cover and refrigerate for several hours or overnight, until completely chilled and set.  Top with whipped topping just before serving.

Makes 16 Servings

Note: Frozen blueberries and strawberries may be used instead of fresh.


September 2008

Uncle Yammy's Pork Loin in a Crock Pot

1 Pork loin (approximately 4 pounds)

1 bottle of Uncle Yammy's Original Barbecue Sauce

1 bottle of Uncle Yammy's Southern Style Sauce

Cut away all visible fat on the pork loin.  Cut pork loin into thirds and place in crock pot.  Pour 1/2 cup water into crock pot.  Cook on high for 4 hours.  Remove meat and pour the liquid out of the crock pot.  Put the meat back into the crock pot and pour both  bottles of Uncle Yammy's sauces into the crock pot and cook on low for 4 hours.  Meat will break away and make the best barbecue you have ever tasted. 


October 2008

Jean's Pamilco Crab Cakes

1 pound Lump Crab Meat

1 cup Stove Top Dressing- chicken flavor

1/2 cup mayonaise

1 egg

1 small onion

1 teaspoon Old Bay Seasoning

Place crabmeat on a paper towel to remove moisture.  Place crab in a mixing bowl.  Add all ingredients and mix.  When all ingredients are blended let sit for 5 minutes.  Divide mixture into approximately six 3" cakes and bake at 400 degrees for approximately 20 minutes or until firm.  Serve with your favorite cocktail sauce and enjoy!


November 2008

Uncle David's Chocolate Pecan Icing Recipe

1 yellow cake mix

2 1/2 cups sugar

2 heaping Tablespoons cocoa

1 Tablespoon of dark karo syrup

1 cup milk

1 stick butter ( 1/2 cup)

1 1/2 cup chopped pecans

1 teaspoon vanilla

Prepare cake per the mix instructions cooking in 2 round pans (8" or 9").  Cool completely and cut each cake in half forming 4 layers.

Mix sugar, cocoa, and syrup in a saucepan. Add milk.  Bring to a boil on medium heat stirring occasionally.  Cook for 7-10 minutes until icing forms a very soft ball in a cup of cold water(230 degree -240 degree).

Remove from heat.  Add butter and vanilla.  Allow butter to melt and stir until mixture begins to thicken slightly.  The frosting needs to flow easily when you begin to frost the cake.

Add 1/3 chopped pecans to the frosting and spread on first two layers of cake.  Add second 1/3 of chopped pecans and spread on third and fourth layer.  Add last of chopped pecans and spread remaining icing on cake.


December 2008

Christmas Coconut Cake

Coconut Filling

2/3 cup milk

1/3 cup sugar

12oz frozen or fresh coconut grated (save 1/4 cup to put on top of finished cake)

Mix milk and sugar, cook in sauce pan on low heat about 5 minutes; stirring so it will not stick. Add coconut to milk and sugar and cook 3 minutes. Remove from heat to cool.

Seven Minute Icing

1/3 cup sugar

1/2 cup white karo syrup

2 egg whites

1/2 teaspoon vailla

Mix sugar, syrup, and egg whites well in top of double boiler.  Cook over hot water contiually beating unitl stiff.  Remove from heat and beat in vanilla.  Spread on cake while icing is warm if possible.

Use your farovite yellow cake recipe or you may use a yellow cake mix.  Cook three 9 inch layers.  Put 1/2 of your coconut filling on first and them a small amount of seven minute icing next on the first two layers.  On the third layer ice the top and the sides with your seven minute icing; then sprinkle the 1/4 cup of saved coconut on top of icing

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Greenville, NC   -  252.355.7800