The Secret Recipe Blog

6-1/3 cups cold water
6 tablespoons fresh ground coffee
1-(14 ounce) can sweetened condensed milk
2 tablespoons vanilla extract
ice cubes

Prepare coffee using your coffee maker.
After coffee’s done brewing, set pot aside and allow the coffee to cool somewhat.
Combine brewed coffee and sweetened condensed milk into a large pitcher; stir thoroughly until coffee and condensed milk is blended together.
Stir in the vanilla extract.
Refrigerate until coffee is chilled, then serve with glasses filled with ice.

(23 votes, average: 3.87 out of 5)

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Vine-ripened pear tomatoes pureed with fresh cream for a velvety smooth flavor accentuated by hints of red pepper and oregano.  Adding baking soda to the tomatoes keeps the milk from curdling.

5 tablespoons butter
1/2 cup chopped onion
5 tablespoons flour
4 cups milk
1/2 bay leaf
1/2 teaspoon black pepper
1/2 teaspoon oregano
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
3 cups crushed tomatoes

Melt the Butter in a soup pot.
Add the onion and cook over medium heat, stirring, until the onion is softened but not browned.
Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes.
Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened.
Stir the baking soda into the tomatoes.
Add the tomatoes to the milk, and bring just to a simmer.

(38 votes, average: 3.71 out of 5)

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This semi-sweet slaw goes well with fried chicken, fish, or even sandwiches.

4 1/2 teaspoons tarragon vinegar
6 1/2 tablespoons vegetable oil
3/4 cup chopped onions
2 1/2 cups Miracle Whip
1 cup sugar
2 carrots, finely chopped
2 heads cabbage, finely chopped

1. In bowl, combine oil, onions and sugar; add tarragon vinegar; fold in mayonnaise.
2. In large bowl, combine carrots and cabbage, mix well.
3. Pour dressing over cabbage mix; stir well to combine.
4. Cover and refrigerate overnight.
Serves 8

(17 votes, average: 3.76 out of 5)

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