Gray - Cooking With Erma Gray

Cooking w i t h
Erma Gray

ERMA GRAY
Order this book online at www.trafford.com
or email Most Trafford titles are also available at major online book retailers. Copyright 2012 Erma Gray. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the written prior permission of the author. Printed in the United States of America. 07/28/2012 www.trafford.com North America & international
toll-free: 1 888 232 4444 (USA & Canada)
phone: 250 383 6864 fax: 812 355 4082 Contents GLAZED CHICKEN WITH
APPLE-RICE STUFFING TURNIP GREENS/MUSTARD GREENS/COLLARD GREENS/
MIXED GREENS
I can do all things through Christ who strengths me Philippians 4:13 I would like to first thank my husband Marvin Gray for his undying love and support as I journey through this dream that I have perused since I was a teen. 07/28/2012 www.trafford.com North America & international
toll-free: 1 888 232 4444 (USA & Canada)
phone: 250 383 6864 fax: 812 355 4082 Contents GLAZED CHICKEN WITH
APPLE-RICE STUFFING TURNIP GREENS/MUSTARD GREENS/COLLARD GREENS/
MIXED GREENS
I can do all things through Christ who strengths me Philippians 4:13 I would like to first thank my husband Marvin Gray for his undying love and support as I journey through this dream that I have perused since I was a teen.

This book is written with a lot of love and care for the untaught cook. I have an intense desire to share my book with everyone from the first time I knew I was blessed to cook. So I sat and gathered my recipes to share with anyone everywhere who can follow, yet one that can also be used in a full service restaurant. But I waited to write it particularly for the people who are serious about home cooking. This book is one way for me to express what is inside of me as an entrepreneur. I want to help you to master the art of Soul Food.

Erma Gray a leader, entrepreneur, and pioneer in mastering the art of cooking I am the first girl of six and all my life I have worked hard to be the best at all of my endeavors. My mother and grand mother were also known as great cooks in our community. As a mother of three sons Darrell Gray, Johnny Gray, Cupid Gray, one daughter Jacqueline, and seven grandsons. Special inspiration has come from one of my Grandsons Pkedric Gray who has really inspired me to publish this book. I wanted to focus my book toward young married couples to get off to a great start of communications and unity in the kitchen. Lastly, my recipes are dedicated to anyone that do not cook but have the desire to be good in the kitchen.

Once you learn from my recipes you will be able to spend more family time with those that you love. Each recipe is created with love and compassion for the great flavors, attractiveness, and awesomely delicious dishes that I have created. Happily married to Marvin Gray I am sharing my great secrets of love in the kitchen with you. Erma Gray ERMAS COOKBOOK

1 Cup	There was a cook named Hannah who read about Jeremiah, 6:20 (sugar)
Cup	The scriptures are inspired sentences that give meaning to
sauced Genesis 18:8, (butter)
5 Cups	Lets help the people in Haiti, Africa, and India with insight from the book of
Isaiah, 10:14 (separated eggs)
3 Cups	John the Baptist ate honey and cactus, sifted from Leviticus, 24:5 (flour)
1 Cup	Even if theres rain, lightning, and thunder a great chef will bake a cake
with honor using the finest ingredients from Numbers, 13:27 (milk)
2 Tsp.	Its the sweet smell of our Savior when you add the flavor of
I Timothy, 4:10 (vanilla extract)
1 Tsp.	This delicious cake will be ready in one hour, but dont forget to add
Ecclesiastes, 3:13 (baking powder)

Think with your head, just mix the butter and sugar, beat well, add eggs, and you wont fail.

This cake is sweet, and not sour. Bake at 350 degrees for 1 hour.. Topping cup (1 stick) butter 1 cup sugar 1 egg 1 tablespoon vanilla extract 1 cup flour 1 cup old-fashioned rolled oats teaspoon cinnamon Apple Filling 8 large Granny Smith apples, peeled, cored and sliced cup sugar 1 tablespoons cornstarch 1 teaspoons cinnamon teaspoon allspice Preheat oven to 350 degrees. Using an electric mixer on medium speed, beat Imperial with sugar in a large bowl till creamy. Blend in egg and vanilla. Stir in a flour, oats and cinnamon thoroughly.

In a separate bowl, combine sliced apples, sugar, cornstarch, cinnamon and allspice. Mix well. Evenly spoon apple mixture into a shallow 3 quart casserole. Spoon topping mixture evenly over apple filling. Bake 1 hour or till golden brown. 2 cups sugar 2 cups flour 4 eggs 2 tablespoons cocoa 2 sticks butter Pinch of salt 1 cup chopped pecans 2 teaspoons vanilla extract 7 ounce jar marshmallow crme Melt butter and cocoa together; set aside.

Beat eggs and sugar separately, then add to butter; cocoa mixture, add flour, salt, and vanilla; mix well, add pecans, pour into buttered pan. Bate at 350 degrees for 35 minutes. Remove from oven and spread marshmallow crme on top while cake is still hot. Wait 10 minutes. ICING 1 stick margarine can or 3 ounce Pet Milk 1 pound powdered sugar cup cocoa 1 teaspoon vanilla extract 1 cup chopped pecans Set pecans aside. 3 sticks butter 3 cups sugar 3 cups flour 5 eggs 1 cup 7-UP 1 teaspoon vanilla extract 2 teaspoon lemon 1 teaspoon rum Mix butter and sugar well. 3 sticks butter 3 cups sugar 3 cups flour 5 eggs 1 cup 7-UP 1 teaspoon vanilla extract 2 teaspoon lemon 1 teaspoon rum Mix butter and sugar well.

Add eggs, one at a time. Mix flour and flavoring. Pour into a greased and floured Bundt pan, and bake at 350 degrees for approximately, 1 hour and 10 minutes. Serves 22 to 24. ICING stick margarine cup milk (evaporated) 2 cups powdered sugar 1 teaspoon vanilla 1 teaspoon lemon Mix well. pound butter cup shortening 3 cups sugar 5 eggs 3 cups sifted cake flour teaspoon baking powder cup cocoa teaspoon salt 1 cups milk (evaporated) 1 tablespoon vanilla extract Mix butter, shortening, and sugar well.

Add eggs, one at a time. Mix together flour, baking powder, cocoa and salt and add alternately with milk. Add vanilla. Pour into a greased and floured Bundt pan and bake at 325 degrees for approximately 1 hour and 15 minutes. Serves 20 to 24. 2 sticks of butter 2 cups sugar 4 eggs 2 tsp. vanilla extract 5 cups sifted flour 4 tsp. baking powder tsp. baking soda 4 tsp. nutmeg Mix sugar and butter well. nutmeg Mix sugar and butter well.

Add eggs, flavor, and nutmeg. Fold all ingredients well. Sift together: flour, baking soda, and baking powder, and set aside. Knead the dough. Roll out the dough Use the cookie cutter to shape and cut the tea cakes. 2 1/3 cups flour 2 teaspoons baking powder 1/3 teaspoon baking soda 3/4 cup butter cup shortening 2 1/3 cup sugar 1 teaspoons vanilla 6 egg yolks 1 1/3 cups buttermilk 1 cups chopped pecans 6 egg whites Cream Cheese-Pecan Frosting 4 oz. flaked coconut Grease and lightly flour three 8x1 inch round baking pans. flaked coconut Grease and lightly flour three 8x1 inch round baking pans.

In a small mixing bowl stir together the flour, baking powder, and baking soda. Set the baking pans and flour mixture aside. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed about 30 seconds or till softened. Add sugar and vanilla and beat till fluffy. Then add egg yolks, one at a time, beating till combined. Alternately add flour mixture and buttermilk, beating on low to medium speed after each addition just till combined.

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