SOUPS AND SAUCES • EGGS, CHEESE, AND CASSEROLES
MEATS• DIPS • VEGETABLES • SALADS • PIES AND COBBLERS • COOKIES, CAKES, AND CANDIES
• BREADS • HORS D'OEUVRES
SOUPS AND SAUCES #1 SHRIMP JAMBALAYA
• 3 onions
• 1 bell pepper
• parsley
• celery
• 1 bay leaf
• ham hock
• 1 c. tomatoes
• 1 c. shrimp
• 1 c. rice Saute' onions, bell pepper and celery in bacon fat until soft. Add tomatoes and one cup of water to ham hock. Season with bay leaf, salt and pepper. Cook slowly for 1 hour. Add raw rice and shrimp. Cook very slowly until rice is done and water is absorbed. Add more water if necessary.
#2 CRAWFISH ETOUFEE' FOR CHEATERS
Short on time and long on cravings? Coming pretty close to the
old fashioned start-from-scratch version, this one goes out to
you weary workers sitting at your computers wondering what you
can pull out of the hat for supper. One quick stop at the
supermarket and in less than an hour you'll be dining southern
style.
CRAWFISH ETOUFEE' FOR CHEATERS
• 1 chopped green bell pepper
• 1 chopped white onion
• 1 stick butter
• 2 lbs. Crawfish tail meat
• 3 cans Cream of Celery soup
• 1 can Rotel tomatoes
• salt/pepper
• Toney Chacheres' Seafood Seasoning
Rinse crawfish tail meat thoroughly and drain. Saute' onion and pepper in butter. Combine with remaining ingredients and cook
over medium heat for forty-five minutes. Season well and serve over rice.
#3 MAMA'S POTATO SOUP When it's cold out nothing hits the spot like a bowl of
hot soup--especially after all the rich holiday foods.
Here's my mama's Potato Soup. Make a big pot--
it'll be just as good the second day.~Shellie
Mama's Potato Soup
• 4 medium potatoes -- cubed
• 1 onion -- diced
• 1 and one-fourth cup boiling water
• 1 and one-half cup milk
• 1 tablespoon butter
• 1 fourth teaspoon Worcestershire sauce
• 1 teaspoon parsley
• 1 teaspoon basil
• salt and pepper to taste
• 1 to 2 tablespoons flour dissolved in half a cup of water
Add potatoes and onions to boiling water. Cover and cook for fifteen to twenty minutes or until fork tender.
Mash some of the potatoes with a fork to thicken soup. Add milk, butter and seasonings. Bring to boil and stir
in flour and water mixture. Stir well until thickened. Serves four, double for company.
Garnish with grated cheese, diced ham, or crumbled
bacon. Enjoy!
#4 ANN BROCK'S TACO SOUP Don't be fooled. The promise of spring might be in the
air, but it's just teasing. There's plenty of cold nights left
to enjoy a belly-warming bowl of soup.
"Ann Brock's Taco Soup"
• 1 Can Red Kidney Beans
• 2 Cans Pinto Beans
• 1 Can Whole Kernel Corn
• 1 Can Diced Ro-Tel Tomatoes w/Peppers
• 1 Can Stewed "Mexican Recipe" Tomatoes
• 1-2 Pounds Ground Chuck or Vinson
• 1 Pkg. Dry Taco Seasoning
• 1 Pkg. Dry Ranch Valley Seasoning
Add seasonings and one cup of water to browned and drained
meat. Add all cans with their juices and bring to a boil.
Simmer at least thirty minutes. Add water to desired soup
consistency. ( I usually rinse out the bean cans and pour
the water into the pot. I get all the goodie from the beans
and cut down on smelly garbage at the same time.)
Serve with cornbread, crackers or Frito chips. Top with
grated cheese and enjoy.
Thanks Mrs. Ann! ~Shellie
EGGS, CHEESE, AND CASSEROLESDown Home Potato Pancakes
Welcome back to the All Things Southern kitchen, folks! I read recently that comfort food’s all the rage right now. Seems everyone wants to come home and put on a meal that’ll take the edge off all the gloom and doom news. With that in mind, I'm sharing my Down Home Potato Pancakes recipe today! Try these on your bunch one morning. (Or one night for that matter. We love "breakfast for supper.") “Down Home Potato Pancakes” •4 cups frozen shredded hash browns
•½ cup finely chopped onion
•2 eggs, (beaten)
•¼ cup all purpose flour
•2 tablespoons milk
•Vegetable oil for frying
•Teaspoon of salt
•*optional: Bacon pieces (oh yeah!)
I’ve rinsed four cups of frozen shredded hash browns in my colander under cold water. Soon as they thawed, I drained ‘em and squeezed all the water I could out with some paper towels. Now, we’ll place ‘em in this large mixing bowl. We’ll add a ½ cup chopped onion, two beaten eggs, two tablespoons of milk, a ¼ cup of all purpose flour and a teaspoon of salt. We’ll use enough oil to cover
the bottom of our cast iron skillet a fourth inch deep and heat the oil to a good frying temperature. Now, just drop your batter into the hot oil a third to a fourth cup at a time. Take your spatula and mash your pancake flat and then slip it beneath ‘em once so they’ll fry without sticking to the bottom of your skillet. Cook pancakes two to three minutes or until light brown, flip; fry until beautiful golden brown. Drain on paper towels and serve with sour cream. Yum! Oh, you can also shake some bacon pieces in your batter if you’re a bacon lover. That’s good eating and comfort food, folks…from the All Things Southern kitchen to yours…
EGGS, CHEESE, AND CASSEROLES#1 CHEESE STRAWS
• 1 lb. American Wisconsin cheese
• ¾ lb. Butter (or oleo)
• 3½ c. sifted flour
• ¼ tsp. red pepper
Grate cheese and cream with butter, add flour and rep pepper. Put though cookie press on ungreased cookie sheet. Bake at 350 degrees until done, being careful not to over brown. Use cookie cutter to make long "straws" across cookie sheet when done. Cut into desired lengths. Store in tins with wax paper between layers. These will keep for two or three weeks. May be sprinkled with paprika before baking for more intense flavor.
# 2 BAKED GARLIC GRITS
• 1 c. grits (not instant)
• 1 garlic cheese roll
• ½ stick butter
• 1 egg
• ½ c. milk
• Tabasco
• 1 c. cheddar cheese
Cook grits the usual way. While still hot, stir in garlic cheese and butter. Combine egg with milk and stir into grits along with a dash of Tabasco. Pour into buttered baking dish and bake at 350 degrees for 45 minutes. Top with grated cheddar cheese and return to over to brown.
#3 BLACK EYED PEA CASSEROLE
• 1 pound ground beef
• 1 small onion, chopped
• 1/2 green bell pepper, chopped
• 1 Box Uncle Ben's Long Grain & Wild Rice, Original Recipe
• 2 cans Trappey's Black-eyed Peas with Jalepenos, undrained
• 1/2 cup Cheddar Cheese, grated
• Salt & Pepper to taste
Brown ground beef & saute onion & peppers..(drain) Cook Rice according to directions on box.
Combine all ingredients (except cheese) in 9 x 12 baking dish.
Top with cheese and bake at 350 degrees for about 30 minutes.
Serve with Cole Slaw and Hot Cornbread. Quick & easy supper.
#4 JESSICA'S TWICE BAKED POTATO CASSEROLE
• 4 large baking potatoes
• 8 slices bacon
• 1 cup sour cream
• 1/2 cup milk
• 1/4 cup butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded Cheddar cheese
• 8 green onions, sliced, divided
Bake potatoes in oven for one hour. Cook and drain bacon,
crumble and set aside. Slice cooked potatoes in half
lengthwise and scoop the flesh into a large bowl; discard
shells. Add sour cream, milk, butter, salt, pepper, 1/2
cup cheese and 1/2 the green onions. Mix until well blended
and creamy. Spoon mixture into casserole bowl, top with
remaining cheese, green onions and bacon. Bake for another
fifteen minutes or until heated throughout and cheese is melted.
~Thanks Jess, it was delicious!
#5 SPICY QUICK TURKEY CASSEROLE
• 3 cups diced cooked turkey
• 1 large onion -- chopped
• 2 cups shredded Cheddar cheese
• 1/2 cup sliced ripe olives
• 2 cups coarsely broken tortilla chips
• 1 can condensed cream of chicken soup
• 1 can condensed nacho cheese soup
• 1 10 oz. can diced tomatoes with green chiles {Rotel}
Preheat oven to 325 degree. Layer turkey into the bottom of a 9 x 13-inch greased casserole dish. Layer onion, cheese, olives,
and tortilla chips over turkey. {Do not add chips until ready to bake.} Combine soups and tomatoes. Pour over turkey and bake
30 to 40 minutes until hot and bubbly. Garnish with ripe olives, if desired.
~special thanks to Tamara Davida Leonard for this week's recipe.
#6 MEXI-CORN CASSEROLE
Fix your favorite meat and round the meal out with this simple but satisfying casserole and a good green salad. Yum!
Mexi-Corn Casserole
• 1 can whole kernel corn
• 1 can creamed corn
• 1 pkg. Mexican cornbread mix
• 1 stick margarine, melted
• 2 eggs, beaten
• Dash of salt and pepper to taste
Stir together all ingredients and pour into greased 2 quart casserole dish. Bake at 350 degrees for 1 hour.
#7 RICE CONSUMME WITH MUSHROOMS
Okay, here is my family's favorite rice dish. They like it with pork, beef or chicken but they LOVE it with grilled fish.
You can play with the recipe as long as you make sure you have one can of consomme for each cup uncooked rice. :-)
"Rice Consomme with Mushrooms"
•1 cup uncooked rice
•1 can beef consomme
•1 can water
•salt and pepper to taste
•2-3 tablespoons of Worcestershire sauce
•1 can mushrooms (pieces or whole)
•1/2 teaspoon hot sauce
•1 stick butter
Combine all ingredients in buttered casserole dish. Cover and bake at 350' for thirty to forty-five minutes are until
rice is fluffy. Enjoy!
#8 SOUTHERN JALAPENO QUICHE
I just took this dish out of the oven. Although, it looked like a nice addition to Easter dinner, I wanted to try it before recommending it to the porch. I can now say without hesitation: it's delicious. (If you aren't as crazy as I am about jalapenos, you might want to cut the peppers down a bit. It is on the warm side.)
"Southern Jalapeno Quiche"
• 1 jar sliced jalapeno peppers drained and diced
• 3 eggs beaten (I used four because mine looked small)
• 2 cups cheddar cheese grated
• salt and pepper to taste
Place diced peppers in a greased nine inch pie plate. Sprinkle with cheese. Pour beaten eggs over the top and season to taste with salt and pepper. Cook for 20 minutes at 400'. (I think I'll add some diced ham next time! Yum!)
MEATS
#1 CHICKEN SPAGHETTI
• 1 chicken, boiled and chopped
• 1 c. chopped celery
• 1 c. chopped bell pepper
• 1 c. chopped onion
• ½ c. flour
• 1 can of mushrooms
• 2 cans of tomatoes
• 2 cans of tomato paste
• 2 pkgs. of spaghetti
• 2 Tbsp. olive or Wesson oil
Brown flour in hot oil until very brown, add chopped vegetables, tomatoes and tomato paste. Salt and pepper to taste. Cook in heavy pot for forty-five minutes. Add chicken and mushrooms and cook for another half-hour. Mix with boiled and drained spaghetti. Grate American cheese over the top and serve warm.
MEATS
#2 QUICK AND EASY BAKED CHICKEN DISH
• 4 Chicken breasts - skinned
• 2 cans string beans (drained)
• Worcestershire Sauce
• Tony Chachere's Seasoning (optional)
• Salt and Pepper
Arrange chicken breasts on shallow baking pan (cookie sheet is good). Pour string bean around chicken. Drizzle worchestshire sauce over chicken and beans. Season. (If you use the Tony's, you do not have to salt and pepper). Cook in 350 degree oven about 20 minutes, or until chicken is done. (You may turn chicken after 10 minutes). Good with baked potatoes and salad.
This recipe was submitted by June Ivy from Louisiana. June says, "My husband and I just love this dish. I can paint
all day and have supper ready in 30 minutes!" Thanks, June!
MEATS
#3 BEEFY BAKED BEANS
• 1 lb. ground meat
• l large onion
• 1/2 bell pepper
• 1/2 bottle catsup
• 3 cans (small) pork and beans
• 2 tablespoons brown sugar
• 1 1/2 teaspoon celery salt
1 tablespoon chili powder
salt, pepper, garlic salt and worcestershire sauce to taste
Brown meat, drain; add the other ingredients and bake at 350 degrees for forty-five minutes. Enjoy!
MEATS
#4 Old-fashioned Chicken Fried Steak
With everyone being health conscious these days, I've tried to avoid posting fried dishes. But old-fashioned Chicken Fried Steak has got to be one of our southern dishes most worthy of holding onto. Oh, and serve it with mashed potatoes--or it's almost a crime. ~Shellie
Chicken Fried Steak
• 2 pounds round steak cut into serving sizes and
beaten thin with kitchen mallet
• 1 cup flour
• 1 egg, beaten
• 1/4 cup butter
• salt and pepper to taste
Gravy:
• 3 tablespoons fat (pan drippings after frying steak)
• 3 tablespoons flour
• 2 cups cold water
• salt and pepper to taste
Steaks: Season flour with salt and pepper and flour steaks well. Dip in beaten egg and dredge in flour again. Heat butter, add steaks and cook over medium heat 3-4 minutes per side. Don't overcook! Move steaks to warm oven and prepare gravy.
Gravy: Add about 3 tablespoons flour to the pan drippings. (If you don't have quite enough drippings, add a little more butter.) Stir flour until it browns and pour in water. Continue to stir while bringing to a boil. Reduce heat and cook 5-10 minutes. Season with salt and pepper to taste and serve with steaks.
MEATS
#5 MAMA'S MEAT LOAF
When I was a little girl, few things said "love" to me like the smell of Mama's meat loaf. Hopefully your Valentine is stealing you away from the kitchen this evening, but maybe tomorrow night you can show your family you love 'em with this satisfying southern staple.
Mama's Meat Loaf
• 2 slices bread/ crumbled in small pieces
• 12 to 15 saltine crackers/ crushed
• 1 egg
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 2 teaspoons seasoned salt
• 2 teaspoons Worcestershire sauce
• 2 tablespoons flour
• 2 tablespoons ketchup
• 1 bell pepper/chopped
• 1 onion/chopped
• 2 pounds ground chuck
Use a large mixing bowl to combine all ingredients and work into two loaves. Bake at 325 degrees for about an hour or until completely done in the center. (Some cooks like to spread tomato paste over the top of the loaves before cooking.My mom used ketchup and my sisters and I loved the added flavor. I was grown before I found out this wasn't standard procedure!)
~Shellie
MEATS#6 SPICY SOUTHERN CHICKEN
• 4 (5 ounce) skinless, boneless chicken breasts
• 1 16 ounce jar thick chunky salsa (choose mild or hot to taste)
• 1 (2 and 1/4 ounce) sliced black olives, drained
• 1/2 teaspoon finely chopped garlic
Beat chicken breasts to uniform thickness. Spray nonstick frying pan with olive oil flavored spray. Saute garlic over low heat. Add chicken and cook over low-medium heat until golden, turning once. Add salsa and cover. Continue to cook over low-medium heat 30 to 40 minutes. Good served over rice. Top with olives. This is four servings.
(Porchers, Joyce Ray from Louisiana wants me to ask you if anyone has a recipe for Hot Dill Pickles. She seems to remember her late mother-in-law soaking cucumbers in salt water for about a week, but she isn't sure! Could anyone help? Thanks!~Shellie)
MEATS#7 JESSICA'S SHRIMP KEBOB'S
Jessica is home from her first year at LSU and back in the
kitchen. Man, I've missed that kid. :-) Seriously, she loves
to cook and her brother, her daddy, and I are quite willing
to serve as her taste testers. We gave this one a 10!
"Jessica's Shrimp Kebobs"
• 24 pineapple chunks
• 2 bell peppers, sliced
• 2 squash, sliced
• 1 onion, sliced
• 2 tomatoes, chunked
• 2 pkgs. fresh mushrooms
• 2 lbs. uncooked shrimp
• 1/2 cup sweet and sour sauce
• 1/2 teaspoon dry mustard
• 2 teaspoons chives
Make sure your squash, onions and peppers are sliced rather thin
for quick cooking. Build your kebobs alternating veggies, fruit
and shrimp. Add dry mustard and chives to sweet and sour sauce
and brush kebobs. Grill for three minutes, turn and brush with
sauce again. Continue until shrimp is good and pink.
MEATS#8 THREE CHEESE SPAGHETTI BAKE
Phil and Phillip have lobbied hard for me to adopt a policy of
not putting anything in the emag that we haven't tried at home.
The debate is tabled right now; Jessica is home and happy to run
the test kitchen. (Did you know that you can get twice as much
done in a day when you don't have to stop and cook supper?)
"THREE CHEESE SPAGHETTI BAKE"
• 1 16 oz. pkg. Angel hair spaghetti
• 2 cups shredded mozzarella cheese, divided
• 3/4 cup Parmesan cheese, grated
• ½ cup Romano cheese, grated
• 3 eggs, beaten
• 1 Tbsp. Olive or vegetable oil
• 2 tsp. Garlic powder
• Salt & Pepper to taste
• 1 28 oz jar spaghetti sauce
Cook spaghetti according to package directions (do not overcook); drain.
Add 1 cup mozzarella cheese, Parmesan Cheese, Romano Cheese, egg, oil,
garlic powder, salt & Pepper.
Press into a greased 9 x 13 inch baking dish. Top with spaghetti sauce.
Cover & bake at 350' for 20 minutes. Uncover......sprinkle with remaining
1 cup mozzarella cheese and bake 10 additional minutes or until heated
through and cheese is melted. YIELDS: 6-8 servings.
~Today's recipe comes from Sara Duncan in Louisiana. Thanks, Sara,
this is delicious!~
MEATS#9 PORK ROAST BARBECUE
My family is happy that Julie from California asked about a
pulled pork recipe. Cook this one all day and fill your house with
the tempting smells of slow-cooked barbecue. When it comes time to
eat, you won't be disappointed! (By the way, we think the hot
barbecue is very important in creating the special flavor.)
"Pork Roast Barbecue"
• 1 (5 to 6 pound) fresh pork shoulder roast
• 3 parts hickory-flavored barbecue sauce
• 1 part hot barbecue sauce or more if desired
• 1/3 to 1/4 cup vinegar, optional
Wrap roast tightly in foil; bake in an iron skillet at 225'F for
8-9 hours. Drain; remove bone and fat. Shred meat. Combine sauces.
Add vinegar if a sharper flavor is desired. Moisten meat with
sauce. Serve hot on buns.
DIPS
This dip has become a family favorite. Warning--you might want to double the recipe; it's kind of addictive. I don't know what its real name is, but my family named it after the first person we knew serving it.
#1 KAREN LENSING DIP
• 16 oz. Montery Jack Cheddar Cheese with Jalepeno Peppers
• 1 tomatoe, diced (We've found we like to substitute a can of
Rotel tomatoes)
• 1 Bunch chopped green onions
• 1 Can chopped green chilies
• 1 Can chopped black olives
• 1 pkg. dry Italian dressing season mix
Grate cheese, combine with remaining ingredients, toss well
and enjoy!
#2 HOT CRABMEAT DIP
Here's a great dip for those holiday parties coming up!
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon milk
• 2 tablespoons minced onion
• 1 teaspoon prepared horseradish
• 1/4 teaspoon salt
• 1 pinch ground black pepper
• 1 (6 ounce) can crabmeat, drained and flaked ( I've also
substituted an 8oz package of Louis Kemp Imitation CrabFlakes
without any loss of flavor.)
• 1/3 cup sliced almonds
Preheat oven to 350 degrees. Mix cream cheese, milk, onion,
horseradish, salt, pepper and crabmeat. Spread the mixture
into a pie pan or shallow baking dish. Sprinkle almonds across
top and bake forty-five minutes, or until bubbly and lightly
browned.
#3 SUPER SUNDAY CHIP AND DIP
Yum! I had this dip during the holidays. Bring it
out for your Super Bowl party and watch it disappear.
"Super Sunday Chip-and-Dip"
• 16 oz. can refried beans
• 1 t. plus 1 T. Chili powder or taco seasoning mix
• 1 T. lime juice
• 8 oz. cream cheese(softened)
• 4 oz. can chopped green chilies
• 1 garlic clove, pressed
• 1/2 c. onion, finely chopped
3.25 oz. can chopped black olives, divided
1 1/4 c. shredded cheddar cheese, divided
1 T. fresh cilantro, or 1 t. dried
Preheat oven to 400. Combine refried beans and 1 t. chili
powder, then spread in bottom of square or round dish. Combine
cream cheese, lime juice, chilies, garlic and remaining 1 T. chili
powder and mix until smooth. Add onion, olives and 1 cup of
cheese, mix well. Spread over beans. Bake 20-25 minutes or until
hot. Top with remaining olives, cheese and cilantro.
BAKED TORTILLA CHIPS
Cut a 7 inch flour tortilla into 8 wedges with pizza cutter.
Arrange on cookie sheet. Lightly spray with cooking oil. Sprinke
with salt. Bake at 400 until lightly golden.
~Special thanks to Amy Wiggins for this week's recipe!
#4 JUSTIN WILSON'S TUNA SALAD
My friend, Rhonda, makes the best tuna salad in the world, but
unfortunately for us the secret ingredient is her granny's
homemade pickles--and we don't have access to those. Oh, well,
on to plan B...since the famous Cajun chef, Justin Wilson, is
featured in this week's spotlight, I offer you his version instead.
JUSTIN WILSON'S TUNA SALAD • 3 Eggs, hard-boiled, chopped
• 2 tablespoons Mayonnaise
• 2 tablespoons Dill relish (heaping)
• 1 teaspoon Louisiana hot sauce
• 2 teaspoons Poupon mustard
• 16.5 oz. can tuna, drained
Combine eggs and dill relish. Add the rest of the ingredients,
except tuna, and mix really well. Then add tuna. If the mixture is dry, add some more mayonnaise. This makes a fine sandwich or
as Justin says, "Sneak a little on crackers before dinner."
DIPS
#5 MEXI-CORN DIP
• 3 cans Mexicorn - drained
• 1 Jalapeno pepper chopped
• 3 green onions chopped
• 1 cup sour cream
• 1 cup mayonnaise
• 1 can diced green chillies - drained
• 1 teaspoon Cumin
• 1 teaspoon Garlic Powder
• 1 teaspoon Chili Powder
• dash of Cayenne pepper
Blend ingredients and chill before serving (minimum 2-3 hours).
Serve with Frito Scoopers.
VEGETABLESJessica’s New South Green Beans
Welcome back to the All Things Southern kitchen, friends. We’re making Jessica’s New South Green Beans. Here's what I've learned. If you keep your eyes, your ears, and your mind open, you can learn a lot from your kids. I know my daughter and daughter-in-law have taught me all sorts of things. This recipe is one of them. I call ‘em New South Green Beans because my daughter doesn’t cook ‘em all day long the way her mama and her grandmama did. She serves ‘em bright green and still packed with the nutrients the
Good Lord put in ‘em. Let me show you Jessica's way. “Jessica’s New South Green Beans” •2 slices bacon
•2 tablespoons butter
•1 small chopped onion
•2 teaspoons minced garlic
•2 pounds fresh green beans
•Salt and Pepper to taste
I’ve already washed a couple pounds of green beans and snapped the ends off. Now, I’m gonna take my cast iron skillet here and begin by frying two slices of bacon. (Yes, fried bacon. She is still southern after all. *grin) We’ll remove the bacon and drain it on paper towels, reserving the grease. Now, we’ll add one small chopped white onion to the skillet and let our onions sauté down. Then we’ll add our fresh snapped green beans and two teaspoons minced garlic. You’ll want to sauté your beans turning occasionally, fifteen minutes or so over a medium flame, or until they’re still a bright beautiful green but
nice and tender. Add a dash of sea salt and crushed black pepper, crumble your drained bacon slices and sprinkle over the top and serve warm! That’s Jessica Ann’s New South Green Beans. Try ‘em. You may never cook green beans the old way again… UMMMMM, UMMMMMMMM!
VEGETABLESSolid Gold Corn Dish
Welcome back to the All Things Southern kitchen, friends. I’m making a one pot wonder today that you’ll want to add to your family’s favorites—hence, the name, my Solid Gold Corn Dish. (Solid God reminds me of Soullllllllllll Trainnnnnnnnnnnnnnn! I used to watch that on Sat. mornings. It’s where I got my moves. That was before Papa came in and decided he didn't much care for the moves my sisters and I were learning. Soul Train was banned
after that.) But, back to the cooking. Let me show you how to whip this one up for your loved ones. “Solid Gold Corn Dish” •One pound hot bulk pork sausage
•Bag of seasoning mix (frozen, cut up onions and peppers)
•2 cans (11 ounce) Mexi- corn, drained
•3 tablespoons flour
•3 tablespoons butter
•1 cup of milk
•1 can Rotel tomatoes
•2 cups cooked rice
•1 pound hot Velveeta cheese
•1 teaspoon garlic powder
•Cajun seasoning
•Salt and pepper
I’ve already begun by browning one pound of hot bulk sausage
with a bag of cut-up onions and peppers from the frozen food aisle. We’ll drain it and set it aside. Now I have three tablespoons of butter melted in my large cast iron skillet. I’m gonna whisk in three tablespoons flour, stir till its well blended, and then I’ll add a cup of milk. We’ll cook this base over medium heat until it begins to thicken. Then we’ll return our cooked sausage to the skillet and add two cans of drained Mexi-
corn, one can of Rotel, tomatoes, two cups of cooked rice, and one pound of hot Velveeta cheese, cubed. Cook over fire until the cheese melts, stirring constantly. We’ll season this with a teaspoon of garlic powder, a dash of Cajun seasoning, and a little salt and pepper and pour it into our casserole dish for baking. Your man is gonna love the combination of rice and cheese with that sausage and corn. Bake 15-20 minutes
in a 350 degree oven and it’s-- "Hasta la vista baby! Peace, love, and soul— until we meet again!" Sorry, I went back to Soul Train. What I was going to say was -- it's delicious! ~Shellie
VEGETABLES
# 1 CORN FRITTERS
• 2 eggs
• ¾ c. cream style corn
• ¼ c. flour
• 1/8 tsp. salt
• pinch of black pepper Beat egg yolks until light. Add corn and flour. Mix well. Add seasoning. Beat egg whites until stiff. Fold into mixture. Drop in hot oil and fry until brown.
VEGETABLES
# 2 FRIED GREEN TOMATOES
• 4 medium green tomatoes
(sliced 1/2 inch thick)
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. dillweed
• 1 cup cornmeal
• Vegetable oil for frying
Wash and prepare tomatoes.
Mix seasonings with cornmeal in plate. Batter each tomato slice; be sure both sides are coated.
Heat oil to 375 degrees in medium skillet. Cook tomatoes until brown on both sides; drain on paper towels.
Yield: 4 to 6 servings
A big thank you to Southern Cooking and More for supplying this week's southern favorite!
Hugs, Shellie
VEGETABLES# 3 Okra, Corn, and Tomatoes
Here's a recipe that takes advantage of the
abundant fresh produce of the South. Happy eating!
• 2 cups fresh corn
• one 14-16 oz. can diced tomatoes with juice
• 1 small onion, grated
• 1 Tbs. firmly packed Brown sugar
• 1/2 lb. fresh or frozen okra, trimmed and cut into
1/2 inch slices
In heavy saucepan, combine corn, tomatoes with juice, onion, brown sugar, salt, pepper and simmer 2 minutes.
Stir in okra and simmer, covered, for 5 to 7 minutes, or until okra is tender.
Yield: Serves 4
A big thank you to http:///www.southerncookingandmore.com for this week's recipe.
VEGETABLES# 4 Phil's Grilled Onions
Simple and delicious, these onions will do everything but
fire up the grill for you. Cleanup? There isn't any. ~smile~
Now, that's good cooking.
• 4 large Vidalia onions
• 1 Tablespoon butter
• Dash of salt
• Dash of pepper
• Dash of Heinz 57
Core onion, fill hollow with salt, pepper, and butter. Drizzle with Heinz 57 and wrap in foil. Grill for about an hour or until tender. We like to allow one onion per serving.
VEGETABLES#5 Broccoli and Potato Bake
• 4 potatoes, peeled and diced
• 2 teaspoons diet margarine
• 1 teaspoon salt
• 1/4 cup skim milk
• 1 pkg. frozen chopped broccoli (10 oz.)
• 1/4 cup grated low-fat cheddar cheese
Cook, drain and mash potatoes with diet margarine, salt and milk.
Preheat oven to 350 degrees. Cook broccoli according to package
directions. Drain well, Fold into mashed potatoes.
Put in casserole sprayed with vegetable pan spray. Sprinke with
cheese. Bake for 10-15 minutes or until cheese melts.
(This delicious recipe comes from "Gone With the Fat", a great
cookbook written by Jen Avis and Kathy Ward. Their cookbooks have
been seen on CNN and ABC's "The Home Show". You can
purchase them in the bookstore.While you're
there, don't forget to check out Randy's Prewitt's "Flavors of the
Ark-La-Miss" . It's also chockfull of good cooking! You say you can't
get enough of that southern flavor? Why, don't you know,"Lessons Learned
on Bull Run Road" has recipes in it, too! ~Smile~)
SALADS
# 1 SENSATION SALAD
• 1 large head lettuce
• 1 c. Romano cheese
• ½ c. Wesson oil
• 6 cloves, garlic, mashed
• 1 tsp. salt
• Juice of one lemon
Soak lettuce in cold water. Tear into bite size pieces and drain until ready to serve. Mash chopped garlic into salt with bottom of spoon and add to Wesson oil; mix ell. Toss lettuce adding Wesson oil mixture, lemon juice, and half of cheese. Use remaining cheese on top of salad.
# 2 HOT CHICKEN SALAD
If you're the least bit Southern, you've had your share of
chicken salad. But have you had it served as a main dish?
Here's a delicious twist on an old favorite.
• 4 cups chopped chicken breast ( 6 breasts )
• 1/2 stick butter
• 2 cups mayonnaise
• 4 tsp. lemon juice
• 4 tsp. chopped onion
• 1/4 tsp. Accent
• 4 cups celery, chopped
• 1 cup slivered almonds
• 1 cup grated cheese
• 2 cups plain potato chips
Cook chicken with small amount of water, butter, Accent and salt.
Cut in pieces and mix with remaining ingredients except for
cheese and chips. Put into a large heat-proof dish. Top with
grated cheese and potato chips. Bake at 375' for 30 minutes.
Serves 10-12 easily.
# 3 Willie Crawford's Creamy and Healthy Cole Slaw
Here is my favorite recipe for cole slaw, an excellent way
to add raw cabbage to your diet and therefore add more fiber.
See this stuff can be good for you!
"Creamy and Healthy Cole Slaw"
• 2 pound cabbage
• 2 large carrots
• 1 medium red pepper
• 1 medium green pepper
• 1/3 teaspoon celery seeds
• 3/4 cups apple cider vinegar
• 1 teaspoon salt
1/2 cup sugar
Warm the sugar and vinegar until sugar dissolves. Stir gently.
Shred cabbage and carrots. Allow the sugar and vinegar mixture
to cool and pour it over the cabbage and carrots.
Chop the peppers into small pieces. They're for flavor, but
they're also for color. The same is true for the carrots.
Mix the chopped peppers, the salt, and celery seeds into the
cabbage mixture. Pour the whole thing into a bowl, cover, and
allow to settle. I put mine in the refrigerator overnight to
allow the flavors to blend. The longer you allow it to just
sit, the more the flavors mix.
#4 FANTASTIC TACO SALAD
His name is Randy Prewitt and you can find him five days a week
hosting "Good Morning ARK-LA-MISS" on KNOE, our local CBS affiliate.
He's also a darn good southern cook, and lucky for us, he's
back in our kitchen with another great recipe. Remember, you
can find Randy's cookbook, "Flavors of the ARK-LA-MISS" at
the All Things Southern Bookstore.
"Fantastic Taco Salad"
• 2 lbs. ground beef
• 1/2 head lettuce
• 2 medium tomatoes
• 1 small onion
• 1 pkg. taco seasoning
• 1 can red beans
• 1 can tomato sauce
• 1 bag Doritos
• 1 cup shredded Colby cheese
• 1/2 cup chopped black olives
• 1/2 cup chopped green olives
Brown meat. Chop tomatoes, onions and olives and combine in large
mixing bowl with the drained meat, red beans and cheese. Add one
package of dry taco seasoning. Add lettuce and Doritos last so they
don't become soggy, then add can of tomato sauce. If mixture is a
little thick, you can add another can of tomato sauce. Mix well and
serve.
(Thanks Randy! Hugs, Shellie)
PIES
#1 STRAWBERRY PIE
• 1 qt. strawberries
• 2 Tbsp. flour
• 1 c. sugar
• ½ pt. whipping cream
• 1 pkg. Philadelphia crème cheese
• 1 baked pie shell
Moisten cream cheese with enough milk to be pliable and spread in bottom of baked pie shell. Place nicest berries over this. Crush remainder of berries thoroughly and bring to a boil. Mix flour and sugar; add to hot berries and boil 8 or 10 minutes, stirring constantly. Cool and pour over raw berries in pie shell. Top with whipped cream.
PIES
#2 PECAN PIE
• 4 eggs
• 1 cup dark Karo syrup
• 2 tsp. melted butter
• 1 cup dark brown sugar
• 4 tsp. Carnation cream
• 1 cup whole pecans
• 1 (9-inch) pie shell
Beat first 5 ingredients. Mix in pecans. Pour into pie shell in 9-inch pan. Bake at 375 degrees for 25 to 30 minutes.
PIES
#3 OVER THE TOP CHOCOLATE PIE
This is another new recipe I tried just for y'all, my beloved
Coon Creek neighbors. Oh, the sacrifices I'm making...
"Over the Top Chocolate Pie"
• 1 (18 ounce) roll refrigerator chocolate chip cookies
• 1 quart chocolate ice cream softened ( I chose vanilla here.)
• 1 (12 ounce) jar chocolate fudge sauce
• 1 (8 ounce) carton Cool Whip
Slice dough as thin as possible and line bottom and sides of
a nine inch pie pan; overlapping the edges on the sides makes
a pretty scalloped border. Bake 10 minutes at 375' and cool.
Fill with ice cream, chill another 10 minutes. Top with syrup
and frost with Cool Whip. Freeze. Cut in small wedges to serve.
#4 CHOCHOATE CHIP PIE
I won't even pretend to tell you how to grill your burgers
Monday. Instead, I offer you my family's new favorite pie
for dessert, compliments of Wanda Oliver's recipe collection.
"Chocolate Chip Pie"
Blend:
•1 cup sugar
•1/2 cup flour
•2 eggs well beaten
•1 stick margarine melted
Stir in:
•1 cup semi-sweet chocolate chips
•3/4 cup pecans (I substituted chopped Macadamia Nuts--Yum!)
•1/2 cup coconut (optional)
•1 teaspoon vanilla
Bake in unbaked pie shell at 350 degrees for 30 to 35 minutes (Thanks, Mrs. Wanda)
Cobblers#1 PEACH COBBLER
Few desserts say southern cooking like a good cobbler. Here is a quickie version. It's simple to stir up and the
ingredients are easy to keep on hand. I like to put it in
the oven just as we sit down to eat supper.
"EASY PEACH COBBLER"
• 1 cup sugar
• 1 cup flour
• 1 cup milk
• 1 stick butter
• 1 large can peaches
Cut butter into pats and scatter in your baking pan. Mix flour and sugar, add milk, blend well and pour over butter. Add
drained peaches. Bake at 350` until top crust is bubbly and brown, (about thirty to forty-five minutes). Best served piping
hot with vanilla ice cream.
CobblersBerrylicious Crockpot Cobbler
Welcome back to the kitchen, friends. You’re gonna love this week’s recipe. I’m gonna show you how to stir up my Berrylicious Crockpot Cobbler. Let’s get cooking. “My Berrylicious Crockpot Cobbler” •1 (16 ounce) package frozen blueberries
•¾ cup white sugar
•2 tablespoons quick-cooking tapioca
•2 teaspoon grated fresh lemon peel
•1 and ½ cups all-purpose flour
•½ cup packed brown sugar
•2 and ¼ teaspoons baking powder
•¼ teaspoon ground nutmeg
•¾ cup milk
•1/3 cup butter
We’ll begin by taking our crockpot and dumping in a sixteen ounce bag of
frozen blueberries, ¾ cup of white sugar, two tablespoons of quick-cooking tapioca, a couple teaspoons of grated fresh lemon peel, and stirring it all up. Now, I’m gonna take my mixing bowl and combine a cup and a half of all purpose flour with two and a fourth teaspoons of baking powder and a half cup of brown sugar. Then I’ll stir in a 1/3 cup of melted butter and a fourth cup of milk and season it with a ¼ teaspoon of ground nutmeg. That’s it! Once this is well blended we’ll drop it by spoonfuls onto the berries in our crockpot. We’ll cover it and cook on low for four hours. Then we’ll uncover it and
let it stand about thirty minutes. Voila! Serve it with Cool Whip and step away from the hungry people! YUM! ~Shellie
Cobblers#5 OLD MCDONALD'S E-Z BLUEBERRY COBBLER
Hello fellow Porchers-- it's getting blueberry time here on Old
McDonald's Fruit Farm in Baskin, LA. The grandkids eat the first
ones as fast as they get ripe these days, but I still have some
fresh frozen ones to make their favorite goodies for now. I thought
I'd share a good 'ole southern cobbler with you that's quick and
easy. If you're not a blueberry lover, you can substitute a can of
your favorite fruit pie filling (peach, apple, etc.) to suit your
family's individual taste.
"Old McDonald's E-Z Blueberry Cobbler"
•1 box yellow cake mix
•1 stick (1/2 cup) oleo plus 3 TBS more
•1 tsp cinnamon mixed with 1 TB sugar
•1 recipe of blueberry sauce* (or 1 large jar Old McDonald's Blue
Berry Sauce or substitute with 1 can of Blue Berry pie filling, (not as good, but it'll do in a pinch if you're stuck up North
somewhere)
* Blue Berry Sauce Recipe:
•2 cups fresh or frozen berries
•1/3 cup sugar
•1 TB cornstarch
•2 TB lemon juice
•2 TB water
•pinch of salt
Mix sugar, salt, starch together; stir 'til smooth. Add liquids;
stir well. Fold in berries. Cook on medium heat until it comes to
a boil; cook about 2 minutes more or until it starts to thicken
and/or get clear. Stir constantly but carefully so as not to crush
berries too much.)
Melt the stick of oleo in a 9 X 13 pan. Sprinkle half the dry cake
mix over melted oleo and pour the blueberry sauce over cake mix as
evenly as possible so as to cover the surface of the pan. Sprinkle
other half of cake mix on top of sauce. Cut remaining oleo in small
pats and dot surface of mixture. Sprinkle with cinnamon/sugar
mixture. Bake @ 350 until bubbly and slightly brown. Serve warm -
either plain or with whipped topping or ice cream. Grab a glass of
cold milk or a good, hot cup of coffee and you'll think your Grandma
has come to town!
(Sounds delicious, Janice! Thanks, Shellie)
Cobblers
#6 CHERRY COBBLER WITH CRUMB TOPPING
• 1 can cherry pie filling
• 2 tablespoons light margarine
• 1/2 cup raw one minute oatmeal
• 4 tablespoons all purpose flour
• 1/2 cup sugar
• 2 tablespoons chopped pecans
• butter flavored vegetable spray
Spray a 2 quart casserole with cooking spray. Open can of cherry
pie filling. Pour into casserole. Mix light margarine, oatmeal,
flour, sugar and pecans. Crumble over cherry pie filling. Bake at
350 degrees for 20 to 25 minutes.
~special thanks to Jen and Kathy for today's recipe. You can
find their cookbooks, "Gone with the Fat" and "Southern but Lite"in the Bookstore.
Cobblers
#7 APPLE CRUMB
• 2 cans apple pie filling
• 3/4 cup brown sugar
• 1 and 1/2 teaspoon cinnamon
• 1 box vanilla cake mix
• 1 box instant vanilla pudding
• 1 stick melted butter
Spread pie filling in the bottom of a 9x13 pan. Combine brown
sugar, cinnamon, cake mix, and vanilla pudding, and spread
over pie filling. Melt butter and drizzle over the top. Bake
at 350' for about 40-45 minutes or until top is golden brown.
#8 Lazy Dazy Mud Pie
Oh, gosh, I made this one Sunday afternoon. It won't be on
anyone's diet plan but, if you should decide to stray, I highly
recommend it.
• 1 and 1/2 cups crumbled Oreo cookies
• 1/2 cup butter/melted
• 1 qt. vanilla ice cream
• Store bought fudge sauce
Combine cookie crumbs and butter. Press into a buttered 9-inch
pie plate. Fill with ice cream. Top with fudge sauce and freeze.
If you really want to be naughty, slice it and serve it with the
Hot Fudge Sauce below. ~smile~
"Hot Fudge Sauce"
• 5 (1 ounce) squares semi-sweet chocolate
• 1 and 3/4 cups sugar
• 1/2 cup butter
• 1/4 teaspoon salt
• 1 (13 ounce) can evaporated milk
1 teaspoon vanilla
Melt chocolate over very low heat. Add sugar, butter and salt.
Bring to a boil. Add milk. Return to boil and remove from heat.
Cool; add vanilla and blend. Yum!
CANDY
#1 PECAN CANDY
• Beat 1 egg white until fluffy. Add:
• 3/4 cup light brown sugar
• 1/2 tsp. vanilla
Mix above ingredients well. Stir in 2 cups pecans. Spoon on
baking sheet and bake for 30 minutes at 250 degrees. cut off
stove, leaving candy in oven for 30 minutes. After removing
from oven, place in tight container.
COOKIESNana’s Mock Toffee
Welcome back to the All Things Southern kitchen, friends. This is your lucky day. I’m gonna show you how to make Nana’s Mock Toffee! Nana is my sister, Rhonda. We actually call these things her Slap Your Mama Candy, but I thought we’d dress the name up a little. Now, I’ve already made up one batch and they went quickly. Come on, and I'll show you how to stir 'em up. “Nana’s Mock Toffee” •One stick real butter
•One stick of margarine
•Half cup of sugar
•1 cup chopped pecans
•Graham crackers
First, we’ll take a 9x13 inch cookie sheet and cover it with graham crackers.
You’ll have to separate a few of ‘em to piece together a complete layer. Then we’ll spread a cup of chopped pecans over the top. Next, we'll take a stick of real butter and a stick of margarine; melt it down, combine it with a half cup of sugar and turn it up on high. Once it begins boiling, we’ll let it roll for two full minutes. Then we’ll pour it over our pecan covered graham crackers and bake it at 350 degrees for eight to ten minutes. Once it cools slightly, you’ll want to go ahead and score it so you can break it into individual servings. You’re gonna love these things. Just don't slap anyone over 'em. It's Christmas for goodness sakes! :-) ~Shellie P.S. My aunt Peggy has tried these with Waverly Wafers and Saltines. She says they're good that way, too!
COOKIES#2 TEA CAKES
• 1 cup butter
• 1 teaspoon vanilla flavoring
• 3 cups sugar
• 3 eggs
• 5 1/2 cups self rising flour (save enough to flour
cutting board and rolling pin)
• 3 tablespoons milk
Cream butter and sugar, add eggs one at a time. Add milk,
flavoring and flour. Divide dough and roll very thin; use
your favorite cookie cutter to cut dough. Bake at 350 for
8 to 10 minutes. Makes about 6 dozen or more if you roll
wafer thin.
Thanks to Crystal Leigh Costello for this week's recipe.
Crystal writes, "Here is a very special recipe that has
been in our family for many years. All of the children,
grandchildren and great grandchildren have wonderful
memories of going to visit Granny and Paw Paw Bud. Our
favorite thing to eat at their home was of course, Granny's
Tea Cakes."
CAKES
#1 CAKE MIX MAKE-OVER
• 1 box butter recipe cake mix
• 1 cup sour cream
• 1/2 cup sugar
• 3/4 cup oil
• 3 eggs
Someone shared this little trick with me several years ago.
Just add all the ingredients one at a time, stirring slowly,
to your standard butter recipe mix; mix well. Bake in your
favorite bundt pan at 350' for thirty to forty-five minutes.
Ta-da! One Bakery Quality pound cake coming up!
CANDY
#1 GRANDMA STONE'S POTATO CANDY
• 1 and one-half box of sifted powdered sugar (confectioner's)
• 1 small peeled white potato
• 1 teaspoon vanilla flavoring
• 1 16 oz.jar of peanut butter
Boil a small peeled white potato (about the size of a large egg)
until it is about to turn into mush and a fork will easily go
through it and back out. Drain and put in a large bowl.
Add one teaspoon vanilla flavoring and continue to mash
with fork until it looks like a thick liquid. Begin to add sifted
powdered sugar a small amount at a time, stirring into this mix.
You'll be surprised to see that you'll use a box or more of sugar
before it reaches the desired "clay like" consistancy. Dust your
work area with more powdered sugar and roll this lump of claylike
dough out into a thin sheet. Trim edges to a rectangular shape
and spread peanut butter over the entire area. Taking your time,
gently roll the peanut butter covered dough into a "log". Wrap
with Reynolds wrap and chill in freezer for about two hours before
moving it to the fridge.
To serve, cut into thin slices. They'll look like a pretty white
confection with a swirl of peanut butter. This is very sweet--so
the thinner the slices the better; best served with strong cappuchino
or coffee.
~Thanks to Cousin Jeffrey for this week's old-home favorite.
CANDY
#2 DIVINITY
Sometimes it doesn't pay to cut corners, but you have my word,
this one is every bit as good as the "stand and stir the day
away" recipe your grandmother used.
• 4 cups sugar
• 1 cup light corn syrup
• 3/4 cups water
• dash of salt
• 3 egg whites
• 1 tsp. vanilla
• enough chopped pecans to suit your taste
Mix first four ingredients in glass dish. Cook in microwave
for 19 minutes, stirring every five. Should reach 250' on
candy thermometer. Cook to hard ball stage. Beat egg whites
very stiff in large bowl. Gradually pour hot syrup over egg
whites at high speed. Continue beating for 12 minutes until
candy loses its gloss. Add vanilla and nuts and drop in
bite-size pieces.
A personal disclaimer: I've even been successful with this
one on an overcast day, though the cooks in my family always
admonished me not to even think about making divinity if the
weather wasn't clear and dry. If you choose to ignore
their tried and true warnings too, well, you're on your own.
~smile~
CANDY
#3 "12 Minute Microwave Pralines"
• 2 c. sugar
• 1 stick margarine
• 1 c. pecan halves
• 1 c. chopped pecans ( delicious shelled pecans are available
at The All Things Southern Store
• 1 tsp. vanilla
• 1 (5 oz.)can Pet milk
In a deep dish melt butter on high for 1 minute. Add all
ingredients. Stir well. Cook on high for 6 minutes. Take out,
stir and put back in microwave for 6-7 minutes on high. Stir
briskly until hardening, then spoon onto foil. Will harden in
about 1 minute.
~ Special thanks to Jeanne Leblanc for the "prahh--leens"
I'm going to share one of my family's favorite candy recipes
with you. But, before I do, you have to promise to spread the
ingredients all over the counter, bang the pans a little and
generally just act fatigued after you make it. My group thinks
it's pretty involved. I'd like to keep it that way. :-) Shellie
CANDY
#4 "Horned Toads"
•1 cup Karo syrup
•1 cup sugar
•12 oz. peanut butter
•6 cups cornflakes
Boil the first two ingredients. As soon as it begins to boil,
stir in the peanut butter and cornflakes. Drop immediately on
wax paper. You have to work quickly before the candy
hardens. Enjoy!
ICE CREAM
#5 "Country Vanilla Ice Cream"
• 4 eggs
• 2 and 1/4 cups sugar
• 1 cup milk
• 4 cups Half and Half
• 4 cups whipping cream
• 4 and 1/2 teaspoons vanilla
• 1/2 teaspoon salt
Beat eggs, gradually adding sugar. Continue beating until stiff.
Add remaining ingredients and mix thoroughly. Pour into ice
cream freezer and follow freezer directions. Top with blueberries
and strawberries for a special Fourth of July treat.
BREADS
#1 "Hot Water Cornbread"
As a general rule, Southerners serve greens and black-eyed peas on
New Year's Day. Our grandparents believed it brought prosperity
in the year to come. And while we don't necessarily believe that
anymore, for those who plan to stick with tradition, I offer you
a recipe for good ole' hot water cornbread--a perfect compliment for
those veggies.
• 2 cups cornmeal
• 1/2 teaspoon salt
• 2 cups boiling water
• Vegetable oil
Stir together the cornmeal and salt while heating about a half-inch
of oil in a skillet, (the black, cast-iron, been-around-for-ages-
kind works best). Heat the water to boiling and pour over the salted
meal, stirring well. Drop spoonfuls of meal into hot oil and fry to
a golden brown. Drain and blot with paper towels before sprinkling
with salt. Perfect!
~ Thanks to Lillie for all the cornbread she cooked for the Tomlinson
family over the years and for sharing her recipe with me.
BREADS
#2 "Pull Apart Bread"
This is one of my sister Rhonda's recipes. It's so quick,
easy and delicious you'll want to make a habit of keeping
can biscuits on hand.
"Pull Apart Bread"
• 3 cans biscuits (10 to a can)
• 1 cup sugar
• 1 tablespoon cinnamon
• 1 stick of butter, melted
Mix cinnamon and sugar in large freezer bag. Cut biscuits into
fourths with kitchen scissors, drop in bag and shake until they're
evenly coated. It works best if you shake a few at a time.
Drop coated pieces in bundt cake pan. Do not grease pan first.
Pour leftover seasoning mix over biscuit pieces and drizzle with
the melted butter. Bake at 350' for thirty minutes, let cool
and turn over onto cake plate. Enjoy! Rhonda would say the
calories don't count because everything is broken up. :-)
~Thanks Rhonda!
BREADS
#3 "Apache Bread"
• One 9-inch loaf of hard round bread
• 16 ounces sharp Cheddar cheese, grated
• One 8-ounce package of cream cheese, softened
• One 8-ounce sour cream
• 1/2 cup minced green onions
• 1 teaspoon Worcestershire sauce
• Two 4and 1/2 ounce cans green chilies, chopped
• 1 cup chopped ham
Slice off the top of the bread and scoop out the inside.
Combine all ingredients; mix well. Fill the bread cavity
and replace the top. Cover with foil and bake in a 350'
oven for about an hour. You're waiting for the mixture to
get hot throughout. Serve with chips or tear the bread apart
and use for dipping. Good luck to your favorite team. (Unless
they're playing the Duke boys.~smile)
BREADS
#4 "Randy Prewitt's Crawfish Bread"
• 2 cups crawfish tails
• 1 can mushroom soup
• 1 cup cheese spread, jalapeno style
• 1/2 cup mozzarella cheese, shredded
• 1 cup cooked rice
• 1/4 cup water
• 1 loaf French Bread
• salt and pepper to taste
Cut French bread loaf from end to end and scoop out most of the
soft bread in the bottom half. Break scooped bread into small
pieces. Chop crawfish into 1/4 inch pieces and saute' for five
minutes in small amount of water. Mix together the cheeses, cooked
rice, bread, water, mushroom soup and the crawfish. Microwave the
mixture for one minute. Fill the scooped out area with crawfish/
cheese mixture and wrap in aluminum foil. Bake at 25 mintues
in preheated 300 degree oven.
HORS D'OEUVRES
#1 SAUSAGE BALLS
• 1 (10-oz) package Cheddar cheese
• 1 lb. hot bulk sausage
• 2 1/2 cup Bisquick
Shread cheese in large glass mixing bowl. Add hunks of sausage
into bowl and heat briefly in microwave--just until the mixture
warms, maybe thirty seconds. Return to counter and gradually
cut in bisquick, mixing well with your hands as if you're kneading
bread. (The heat from the microwave is a neat trick to help
mix the ingredients.) Form into small balls; place on cookie sheet. Bake in preheated 350 degree oven for 15 minutes. May be frozen before baking.
HORS D'OEUVRES#2 JEZEBEL SAUCE
I tried this recipe out on some friends Saturday night. We loved it! If you like things hot--it'll be a match for you, too.
JEZEBEL SAUCE • 1 18.oz jar of pineapple preserves (I used apricot instead)
• 1 18.oz jar of apple jelly
• 1 small can dry mustard
• 1 small jar of horseradish (I didn't use the whole jar; I just
taste-tested as I added--until my eyes burned and I croaked for water.~smile)
• Cracked pepper (again to taste)
Combine all ingredients; blend well. Put in jelly jar and
refrigerate. Serve over creme cheese with Wheat Thins or your choice of cracker for dipping. Keeps well!
HORS D'OEUVRESRomano Cheese Artichoke Hearts
Welcome back to the All Things Southern kitchen, friends. I made Romano Cheese Artichoke Hearts as an appetizer the other evening, and, of course, I thought about y'all. Let me show you how to prepare these little babies. They're delicious. “Romano Cheese Artichoke Hearts”
•2 cans artichoke hearts
•½ cup seasoned bread crumbs
•1 cup Romano cheese
•1 tsp. garlic powder
•Salt and pepper
•Olive oil for drizzling
We’ll begin by draining two cans of artichoke hearts and setting them aside. In a small bowl, we’ll take a cup of shredded Romano cheese and mash in a ½ cup of seasoned bread crumbs along with a tsp. of
garlic powder. Then we’ll take our artichoke hearts and place ‘em on a cookie sheet that we’ve doused with a good cooking spray. We’ll slice each heart in half, press the middle of each down with our thumb and fill it with a teaspoon or so of our Romano cheese mixture. We’re
almost there. We’ll slide ‘em in a 350 degree oven and heat ‘em through and through for 10-12 minutes. Then we’ll put ‘em under the broiler until the cheese
is well melted and beginning to brown. Pull ‘em out, drizzle with olive oil, shake with salt and pepper and serve. YUM! ~Shellie
HORS D'OEUVRESCrazy Crawfish Dip
I
Welcome back to the All Things Southern kitchen. We’re smack dab in the middle of one of my favorite times of the year—March Madness! As is my custom, here, I like to offer you a new appetizer and or dip for all those great b-ball games so, we’re gonna stir up my Crazy Crawfish Dip! “Crazy Crawfish Dip” •4 tablespoons butter
•2 cloves garlic, chopped
•1 bunch green onions, chopped
•1 (8 ounce) cream cheese
•1 pound Velveeta cheese
•1 (8 ounce) sour cream
•1 teaspoon salt
•1 tablespoon old bay seasoning
•1 tablespoon of liquid crab boil
•12 ounces frozen crawfish tails, thawed and chopped
I’ve gotten us started by sautéing two cloves or garlic and a bunch of chopped green onions in four tablespoons of butter. The next step is to stir in an eight ounce block of cream cheese, eight ounces of sour cream, and a pound of Velveeta cheese. Now the seasonings are all important. We’ll season this with one tablespoon of Old Bay Seasoning and one tablespoon of liquid crab boil. Last step: I’ve taken twelve ounces of crawfish tails, thawed ‘em, rinsed ‘em really well and pulsed ‘em just a second in the food processor. We’ll add these to our dip and cook over medium heat until the cheese is well melted and everything is hot through and through. (If it’s going to be a while before you eat, I like to put it in my baby crock-pot.) Serve with your favorite chips while you cheer on your team. Geaux, Tigers! ~Shellie
HORS D'OEUVRESNutty Game Day Trail Mix
I
figure a lot of you are spending time at the ballpark with kids and grandkids, so we’re making Nutty Game Day Trail Mix in the All Things Southern kitchen today. It’s easy to stir up and very satisfying. Let me show you the ropes. “Nutty Game Day Trail Mix” Dry Ingredients:
•3 cups oatmeal
•½ cup slivered almonds
•½ cup coconut
•½ cup sesame seeds
•½ cup pecans (cashews, or walnuts)
•½ teaspoon cinnamon
•½ teaspoon salt
•1 cup raisins
•½ cup dried cranberries
Wet ingredients:
•4 tablespoons unsalted butter
•1/2 cup honey
•½ teaspoon vanilla extract
We’ll start with a big old bowl and mix all of our dry ingredients except for the raisins and dry cranberries. Then we’ll stir in a ½ teaspoon of cinnamon and salt to season it up.
Meanwhile, we'll put a small saucepan on the stove top and melt four tablespoons of unsalted butter. We’ll take it off the fire and stir in a half cup of honey and a half teaspoon of vanilla extract. While it’s hot, we’ll pour it over our oat mixture and stir it up really well. Then we’ll spread the
oats out in a thin layer on a greased cookie sheet. Bake in a 325 degree over for twenty minutes, stirring every five minutes or so to make sure it doesn’t stick. Once it’s cooked and cooled down, we’ll stir in a cup of raisins and our dried cranberries. Sometimes, you need to break it up if it’s
sticking into large pieces. This mix will keep a week in a covered container, so make a double batch, or a triple batch to take to the game. You’ll be the hit of the whole ball park! Get it? Hit of the ballpark! *grin* ~Shellie
Hugs,
Shellie
~Thanks to Betty Halley for this great cracker spread!
HORS D'OEUVRES#3 FRIED DILL PICKLES
Sometimes I substitute sliced jalapeno peppers for the
pickles in this week's recipe. Either way--hot peppers or sour
pickles--you'll find they're habit-forming.
"Fried Dill Pickles"
• 1 egg beaten
• 1 cup milk
• 3 and 1/2 cups flour
• 1 qt. sliced dill pickles
• vegetable oil
• salt and pepper to taste
Combine milk and egg in a bowl. Put the flour in a freezer
bag and add salt and pepper. Dip drained pickles in egg mixture and then shake in flour. When pickles are coated well, deep
fry in oil until they turn golden brown and float. Enjoy!
HORS D'OEUVRESSpicy and Sweet Pecans
Welcome back to the kitchen, folks! Today we’re stirring up a batch of my “Sweet and Spicy Pecans.” You can serve these to your Super Bowl guests. Just don't make 'em too far in advance or they'll be gone! Are you ready? Great! Let’s get cooking! “Sweet and Spicy Pecans” • 3 egg whites
• ¼ cup water
• 2 cups granulated sugar (I used Splenda)
• ½ teaspoon salt
• 2 tablespoons ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon ground cayenne pepper or black pepper to taste
• 1 and ¼ pound whole pecan halves
Preheat your oven to 325 degrees. Meanwhile, in a large bowl, whisk together three egg whites and a fourth cup of water. Stir in two cups of sugar, (I used Splenda), two tablespoons ground cinnamon, one teaspoon nutmeg, ½ teaspoon each of ground cloves, salt and cayenne pepper. Blend spices and egg whites well. Now, fold in one and one fourth pounds of whole pecan halves, tossing to coat thoroughly. Spread pecans out on a baking sheet, one layer deep. That’s very important. Bake about twenty minutes stirring every ten minutes. Spread on wax paper to cool before serving. Yum! ~Shellie
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