Camresource
Table of Contents
Contents
Appetizers & Beverages
Knock You Naked Margarita
Egg Rolls
Darrell's Deviled Eggs
Creamy Artichoke And Spinach Dip
Kim King’s Party Meatballs
Nacho's
Bread/Corn Bread/Biscuits
Paul Haun’s Cornbread Patties
Biscuits and Gravy
Banana Nut Bread
Bread Bowls
Cinnamon Rolls
Breakfast
Waffles
Cakes, Pies & Desserts
Aunt Tina’s Coconut Cake
Grandma & Grandpa Burgoyne’s Trifle
Tomato Pie
Cherry Wink Cookies
Eggs & Cheese
Quiche
Rebecca's Welsh Rarebit
Meats
Beef & Veggie Kabobs
Irene’s Roast Beef & Yorkshire Pudding
Meatloaf (ketchup)
Pot Roast
Beef Jerky
Corned Beef and Cabbage
Beef Stew
Salads
Potato Salad's
Cole Slaw
Paula Redman’s Broccoli Salad
Joan & Jerry Redman’s Pea Salad
Greek Salad
Larry’s Ceviche
Macaroni Salad
Sauces
Dani’s Cranberry Sauce -
Soups & Stews
Paula's Spanish Bean Soup
Eddie’s Spanish Bean Soup
New England Clam Chowder
Dietta's Beef Stew
Penny's Chili
White Chili
Johns Potato Soup
Poultry
Buttermilk Pecan Chicken
Chicken and Dumplings
Chicken Fried Steak
Chicken Parmesen
Chicken Pot Pie
Chicken Salad
Chicken Salad Sandwich
Fried Turkey
LJ's Grilled Chicken Tenderloins
Karis Chicken Wing Sauce
Karis Chicken & Rice Casserole
Kim and Kristina's Chicken Casserole
Pasta/ Calzones
Creamy Mac & Cheese
Calzone
Spaghetti with Meatballs and Italian Sausage
Pronto Saucy Beef Pasta Skillet
Stuff Shells
Chicken Alfredo
Seafood
Larry’s Cheese Grouper
Baked Fish
Pickled Herring
Sides
Snacks
Vegetables
Collard Greens
Black Eye Peas and Ham
Roasted Asparagus with Hollandaise
Spinach stuffed squash
Stuffed Bell Peppers
Joey's Stuffed Mushrooms
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Knock You Naked Margarita
Ingredients
12 oz Tequila
12 oz 7 UP
12 oz Mexican Beer
12 oz Frozen Limeade
Mix all ingredients together and hang on to your clothes
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Egg Rolls
Ingredients
• 4 tablespoons vegetable oil divided
• 1 pound chicken cut into small pieces
• Salt
• Freshly ground black pepper
• 1 pound cabbage, shredded
• 1 cup shredded carrots
• Soy sauce, to taste
• 1 tablespoon sugar
• 1 can bean sprouts, drained
• 1/4 cup green onions, green part only
• 20 (6-inch) egg roll wrappers
• 1 egg, beaten
• Oil for frying
• 1 cup Sweet and Sour Sauce
• 1/2 cup Mustard Sauce
Directions
Preheat the fryer. In a wok heat 2 tablespoons of the oil. When the oil is hot, add the chicken. Season with salt and pepper. Stir fry for 3 minutes. Remove from pan and wipe clean, Add the onions, cabbage, carrots bean sprouts. Season with salt and pepper. Stir fry for 3 minutes. Season with the soy sauce, and sugar. Remove from the heat and cool completely. To assemble, spoon about 1/4 cup of the filling in a rectangular shape on the center of each wrapper. Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the wrapper, like a jelly roll, using a little of the egg wash to seal the end tightly. Repeat until all of the egg rolls are done. Fry the egg rolls in batches until golden brown, stirring occasionally for overall browning, about 2 to 3 minutes. Remove from the oil and drain on paper towels. Serve with sauces.
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Darrell's Deviled Eggs
Ingredients
nocoupons
• 7 large eggs, hard boiled and peeled
• 1/4 cup mayonnaise
• 1 1/2 tablespoons sweet pickle relish
• 1 teaspoon prepared mustard
• Salt and pepper, for taste
• Paprika, for garnishing
• Sweet gherkin pickles sliced, for garnishing
Directions
Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.
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Creamy Artichoke and Spinach Dip
Ingredients
• 8 cups fresh spinach
• 1 clove garlic, minced
• 1 lemon, zest finely grated
• 2 (14-ounce) cans artichoke hearts, drained and coarsely chopped
• 6 ounces (about 1 1/2 cups) Parmesan, freshly grated, divided
• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 1 tablespoon bottled cayenne pepper sauce
• Kosher salt and freshly ground black pepper
Directions
Serving suggestion: Pita Chips, for dipping
Preheat oven to 375 degrees F. Spray 1 1/2-quart casserole dish with cooking spray; set aside
Blanch spinach. Squeeze excess water.
In a medium bowl, mix together spinach, garlic and lemon zest. Add artichoke hearts, 1-cup Parmesan, sour cream, mayonnaise and cayenne pepper sauce. Mix. Place into prepared casserole dish. Bake for 30 minutes. The last 5 minutes add the remaining 1/2 cup of Parmesan to the top. Serve hot or cold along with pita chips.
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Kim King’s Party Meatballs
Ingredients
2 12 oz jars Heinz chili sauce
1 32 oz jar grape jelly
1 bag meatballs (about 80 in a bag)
Put chili sauce and jelly in a large pot (or slow cooker), heat until jelly is melted and sauce is smooth, stirring often. Add frozen meatballs; heat until meatballs are thawed and then simmer for 3 hours.
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Nachos
Ingredients
• 2 cups baked corn chips
• 2 cups Ground beef
• 1 pack taco seasoning
• 1 cup shredded Cheddar
• 1/2 cup sour cream, optional
• Lettuce & tomato
Directions
Pre-heat oven to 350 degrees F
Prepare Ground beef and taco seasoning as per package directions.
In an oven-proof baking dish add the corn chips in a single layer. Cover with half the cheese and bake until cheese is melted, Layer the remaining ingredients ending with the Sour Cream.
Paul Haun’s Cornbread Patties
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Ingredients
• 1 c. Self rising white corn meal (recommended While Lily self rising buttermilk white corn meal) use more or less as need
• 1/2 cup milk (use more or less as need)
• Vegetable oil ¼ cup
• Butter
Mix milk and corn meal to desired softness. Spoon into hot oil with tablespoon and brown. Serve hot with butter.
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Biscuits and Gravy
Ingredients
1 lb Sausage (fatter sausage works best)
1/4 cup of flour
2 cups milk
Salt
Pepper
1 lb bacon
Prepared Biscuits or you can make them yourself below
Put Bacon on cookie sheet lined with aluminum foil and a rack. Bake at 400 degrees until crispy. Reserve 3 tbl spoons of grease.
In a large skillet fry sausage in patties. About three minutes per side. Don’t over cook.
Remove sausage to plate with paper towels
Add flour & bacon grease to pan and stir for one minute.
Slowly stir in milk and stir until thick. Salt and pepper to taste.
Break up a couple of sausage patties in gravy. Tip:
If too thick add more milk.
Basic Biscuits:
• 1 package yeast
• 1/2 cup lukewarm water
• 5 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 2 tablespoons sugar
• 3/4 cup solid shortening (recommended: Crisco)
• 2 cups buttermilk
Biscuits: Preheat oven to 400 degrees F. Dissolve yeast in warm water; set aside. Mix dry ingredients together. Cut in shortening. Add yeast and buttermilk and mix well. Turn dough onto lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter and place on greased baking sheet. Bake for 12 minutes or until golden brown.
Banana Nut Bread
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Ingredients
• 1 1/4 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 large eggs, at room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
• 1 cup sugar
• 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
• 1/2 cup toasted walnut pieces
Directions
Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.
Bread Bowls
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Ingredients
1 pound bread flour, plus extra for shaping
1 teaspoon instant rapid rise yeast
2 teaspoons honey
10 ounces bottled or filtered water
2 teaspoons kosher salt
2 quarts hot water
Vegetable oil, for greasing the rising container
2 tablespoons cornmeal
1/3 cup water
1 tablespoon cornstarch
Combine 5 ounces of the flour, 1/4 teaspoon of the yeast, all of the honey, and all of the bottled water in a straight-sided container; cover loosely and refrigerate for 8 to 12 hours.
Place the remaining 11 ounces of flour, remaining yeast, and all the salt into the bowl of a stand mixer, and add the pre-ferment from the refrigerator. Using the dough hook attachment, knead the mixture on low for 2 to 3 minutes just until it comes together. Cover the dough in the bowl with a kitchen towel and allow to rest for 20 minutes. After 20 minutes, knead the dough on medium speed for 5 to 10 minutes or until you are able to gently pull the dough into a thin sheet that light will pass through. The dough will be sticky, but not so sticky that you can't handle it.
While the dough is kneading, pour half of the hot water into a shallow pan and place on the bottom rack of your oven.
Grease the inside of a large straight-sided container with the vegetable oil. Place the dough ball into the container and set on the rack above the pan of water. Allow to rise until doubled in size, approximately 1 to 2 hours.
Once the dough has doubled in size, turn it onto a counter top, lightly dust your hands with flour, and press the dough out with your knuckles; then fold 1 side in towards the middle of the mass and then the other, as if you were making a tri-fold wallet. Repeat the folding a second time. Cover the dough with a kitchen towel and allow to rest for another 10 minutes.
Flatten dough again with your knuckles and then fold the dough in onto itself, like you are shaping something that looks like a jellyfish. Turn the dough over and squeeze the bottom together so that the top surface of the dough is smooth. Place the dough back onto the counter and begin to roll gently between your hands. Do not grab the dough but allow it to move gently back and forth between your hands, moving in a circular motion. Move the dough ball to a pizza peel or the bottom of a sheet pan that has been sprinkled with the cornmeal. Cover with the kitchen towel and allow to bench proof for 1 hour, or until you poke the dough and it quickly fills back in where you poked it.
Place an unglazed terra cotta dish upside down into the oven and heat the oven to 400 degrees F.
Combine the 1/3 cup of water and the cornstarch in a small bowl. Uncover the dough and brush the surface with this mixture. Gently slash the top surface of the dough ball in several places, approximately 1/3 to 1/2-inch deep. Add more of the hot water to the shallow pan if it has evaporated. Slide the bread onto the terra cotta dish in the oven and bake for 50 to 60 minutes. Once the bread has reached an internal temperature of 205 to 210 degrees F, remove to a cooling rack and allow to sit for 30 minutes before slicing.
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Cinnamon Rolls
Ingredients
• 2 (1/4-ounce) packages dry yeast
• 1/2 cup warm water
• 4 eggs
• 1/2 cup sugar
• 2 teaspoons salt
• 5 cups all-purpose flour
• 1/2 cup butter, melted
Filling:
• 2 tablespoons all-purpose flour
• 1 stick butter, melted
• 3/4 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/4 cup chopped pecans
• 1/2 cup raisins
Glaze:
• 1 1/2 cups powdered sugar
• 3 tablespoons milk
• 1 teaspoon vanilla extract
Directions
Spray a large mixing bowl with nonstick spray. Dissolve yeast in water in a bowl of a standing mixer with dough hook. Let sit for 5 minutes.
In a large measuring cup beat together eggs, sugar and salt. Whisk in egg mixture to the bowl of yeast. Add 1 cup flour and mix until smooth. Add melted butter and mix well. Add remaining 4 cups of flour in stages and mix until stiff dough is formed. Add dough to greased bowl. Place bowl in a warm area with a towel on top. Let rise until it doubles in size, about 1 hour.
Filling: Preheat oven to 400 degrees F. Grease a 9 by 13 by 2-inch pan
On a cutting board, sprinkle 2 tablespoons flour. Punch down and roll out dough to approximately 12 by 15-inch rectangle. Spread with butter. Sprinkle sugar, cinnamon, pecans, and raisins. Roll dough into a large pin wheel cylinder and cut ends off the roll. Cut into 8 portions. Put in greased pan, pin wheel side down and let rise to double in size. Bake for 20 to 25 minutes until browned evenly. Remove from the oven and allow to cool completely.
Glaze:
Mix in medium size bowl with whisk until smooth. Drizzle glaze over on top of the cooled rolls.
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Waffles
|2 eggs |11/2 tablespoons white sugar |
|1 cup all-purpose flour |4 teaspoons baking powder |
|1 cup wheat flour |1/4 teaspoon salt |
|1 3/4 cups milk |1/2 teaspoon vanilla extract |
|1/2 cup vegetable oil | |
|Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt |
|and vanilla, just until smooth. |
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot
Aunt Tina’s Coconut Cake
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Ingredients
Cake
• I pkg 18 ½ oz yellow cake mix – prepare cake as directed in 2 9 inch round cake pans Cool
Filling:
• 1 package of vanilla pudding for pie filling mix
• 1 ½ cups heavy cream (whipping cream)
• 1 ½ cups milk
• ¾ cup sugar
• 2 teaspoons of vanilla extract
• 1 can 3.5 oz flaked sweetened coconut
Frosting:
• 3/4 cups sugar
• 1/3 cup white corn syrup
• 1/8 teaspoon cream of tarter
• 1/8 teaspoon salt
• 1/3 cup water
• 3 egg whites
• 1 1/2 teaspoons pure vanilla extract
• 2 to 3 cups flaked sweetened coconut
• Artificial holly, optional garnish
Directions
Filling:
Prepare pudding as directed using 1 ½ cups milk. Pour pudding into a med bowl. Place wax paper over surface and refrigerate until well chilled (at least 2 hours). In a small bowl stir together sugar, heavy cream, sugar and vanilla extract. With a portable mixer be at medium speed just until stiff.
Fold 1/3 cup of the coconut into the pudding mix and refrigerate.
Frosting:
Place cream of tartar, corn syrup, salt, and egg whites in the top of a double boiler. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 4 to 7 minutes.
Split cakes into four sections. Spread with 1/3 of the filling between each layer. Frost the top and sides of the cake. Sprinkle top and sides of cake with coconut. Garnish with artificial holly, if desired.
Cook's Note: As each layer is stacked, stick them with toothpicks to prevent cake from shifting.
I have made this cake for about 40 years. As I write this I thank you three children for your love, smiles and gentle ways. I love you all so. For you see, I not only see your faces today I through the years, when you all were little. My god be with you all for you are good children.
Grandma & Grandpa’s Trifle
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Ingredients
• 1 purchased prepared sponge cake
• 1 1/2 cups dry sherry
• 1 large instant vanilla pudding
• 1 large instant strawberry Jell-O package
• 2 cups cool whip.
• 2 tablespoons confectioners' sugar
• 1 large can of fruit cocktail
• Pecans, for garnish
•
Directions
Divide the cake into ½ and then into large chunks, about 1 1/2 inches wide. Layer ½ cake in a trifle dish. Prepare Jell-o as per directions. Pour jell-o mixture onto the cake add fruit cocktail. Let sit over night. The next day take half of the whipped cream and add it to the pudding, stirring well. To assemble: In the trifle bowl add 1/3 of the pudding, and 1/3 of the left over cake. Continue layering, ending with custard. Take the remaining whipped cream and completely cover the top of the pudding. Refrigerate at least 4 hours before serving. Serve with additional whipped cream, pecans..
Tomato Pie
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Ingredients
• 4 tomatoes, peeled and sliced
• 10 fresh basil leaves, chopped
• 1/2 cup chopped green onion
• 1 (9-inch) prebaked deep dish pie shell
• 1 pie crust for top
• 1 cup grated mozzarella
• 1 cup grated cheddar
• ½ cup parmesan cheese
• 1 cup mayonnaise
• 1 egg
• Olive oil
• Salt and pepper
Directions
Preheat oven to 350 degrees F.
Slice tomatoes about ½ thick. Line a cookie sheet with aluminum foil. Coat foil with olive oil and place slices on foil. Coat tomatoes with olive oil, salt and pepper.
Roast for about 1 hour at 350. Make sure you pie crust is prebaked. If not bake in over for 8 minutes.
Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes. Top with pie crust. Make egg wash by and bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm.
Cherry Winks
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Ingredients
• 3/4 cup butter
• 1 cup white sugar
• 2 eggs
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 2 1/4 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped pecans
• 1/3 cup maraschino cherries, chopped
• 2 1/2 cups crushed cornflakes cereal
• 18 maraschino cherries, quartered
Directions
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
2. Cream the shortening with the sugar. Blend in the eggs, milk and vanilla.
3. Sift together the flour, baking powder, baking soda and salt. Add the flour mixture to the creamed mixture and mix well. Stir in the chopped pecans, chopped dates and 1/3 cup maraschino cherries.
4. Shape teaspoonful sized chunks of dough into balls. Roll each ball in the crushed corn flakes. Place balls on the prepared baking sheets and top each cookie with 1/4 maraschino cherry.
5. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Let cool completely before storing in airtight containers.
Sheppard’s Pie
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Ingredients
For the potatoes:
• 1 1/2 pounds russet potatoes
• 1/4 cup half-and-half or milk
• 2 ounces butter
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 oz cream cheese
For the meat filling:
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 2 carrots, peeled and diced small
• 2 cloves garlic, minced
• 1 1/2 pounds ground beef
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 teaspoons tomato paste
• 1 cup chicken broth
• 1 teaspoon Worcestershire sauce
• 2 teaspoons freshly chopped rosemary leaves
• 1 teaspoon freshly chopped thyme leaves
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup fresh or frozen English peas
Directions
Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
Quiche
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Ingredients
• 6 large eggs, beaten
• 1 1/2 cups heavy cream
• Salt and pepper
• 2 cups chopped fresh baby spinach, packed
• 3/4 pound bacon, cooked and crumbled
• 1/2 cup shredded Mozzarella Cheese
• ¾ cup shredded Cheddar Cheese
• 8 oz of Ricotta Cheese
• 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate
Directions
Preheat the oven to 375 degrees F.
Combine the eggs, cream, salt, and pepper in a food processor or blender. Combine Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges
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Rebecca's Welsh Rarebit
Ingredients
Stouffers Welsh Rarebit Sauce
Pepperidge Farm Thin White Bread
Sliced Tomato's
Asparagus Spears - one 15 oz can
Sliced Almonds
Sliced turkey (optional)
Heat Stouffer's Welsh Rarebit sauce (don't worry...it's not rabbit..it's just cheese!) as directed on pkg.
Toast Pepperidge Farm thin white bread in oven...so it becomes somewhat like melba toast.
Also brown sliced almonds in oven ahead of time.
When ready to serve, on top of the toast you can put sliced tomatoes....asparagus spears, bacon...if you want, you could also put thin slices of turkey on it...then add cheese sauce and top with toasted almonds.
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Beef & Veggie Kabobs
1 1/2 to 2 pounds boneless beef sirloin cut into 1 inch pieces
¼ Soy Sauce
3 tablespoons butter or margarine
1 cup extra light olive oil divided ½
Season Salt
Kosher Salt & Pepper
Onions cut into 1 inch pieces
Whole mushrooms
Green and red pepper cut into 1 inch pieces
Zucchini & Squash cut into ½ inch slices, you want them thick enough to go through skewers.
Special equipment: 4 (12-inch) metal skewers. Zip lock bags.
Cut the beef into 1 inch cubes and place into a large mixing bowl. Set aside.
Cut Veggies and place in another bowl. In the bowl combine the ½ table spoon salt, ½ tablespoon of pepper and ½ olive oil and soy sauce. With a Wisk combine well.
Melt butter in micro for 10 seconds just until melted do not get too hot. Mix with remaining olive oil, ½ teaspoon salt and ½ pepper.
Pour the marinades into two separate bags and place meat into the one with the soy sauce and the veggies in the butter and olive oil. Marinade for at least ½ hour at room temp. If you need more than ½ hour place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours.
Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.
Irene’s Roast Beef & Yorkshire Pudding
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Ingredients
Yorkshire Pudding:
• 1 heaping cup all-purpose flour
• 1/2 teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 3 tablespoons beef drippings and fat
Roast Beef
• 1 (4 1/2 to 5 pound) top round roast, rinsed and patted dry
• 2 teaspoons salt
• 1 teaspoon ground black pepper
Directions
Preheat the oven to 400 degrees F.
To make the Yorkshire pudding batter, in a bowl, combine the flour and salt. In another bowl, beat the eggs. Add the milk and gradually add to the flour, mixing to make a thin, smooth batter, being careful not to over mix. Let rest for at least 1 hour at room temperature, or for several hours in the refrigerator (bringing to room temperature before cooking).
Put the roast in a small roasting pan. Salt and Pepper, Roast for 1 hour and 45 minutes or until an instant-read thermometer inserted in the thickest part of the roast reads 125 to 130 degrees F for medium-rare, about 45 minutes, or 140 degrees F for medium, about 1 hour. Remove from the oven and let the roast stand for 15 minutes before carving.
While the roast is resting, make the Yorkshire pudding in the same roasting pan.
Increase the oven temperature to 450 degrees F. Pour off all but 3 tablespoons of the hot pan drippings, adding hot melted butter as necessary to make the correct measure. Place the pan in the oven to stay hot while the oven comes to temperature.
Pour the prepared batter into the dish and bake, without opening the oven door, until risen and golden brown, 15 to 20 minutes. Remove from the oven and serve immediately with the carved rib roast.
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Meatloaf
2 lbs. of ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 egg, lightly beaten
1 onion, chopped
1/3 cup water
1/3 cup milk
1 1/4 cup ketchup
Salt
Pepper
PREHEAT oven to 350°F. Mix meat, 1/2 cup of the ketchup, stuffing mix, egg, onion and salt and pepper. Form into a loaf on a 13x9-inch pan lined with non stick aluminum foil. Spread rest of the ketchup on the top.
BAKE 1 hour and 15 min.
Top with extra ketchup if desired.
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Pot Roast
1 medium onion
1 (8-ounce) bag baby carrots
1/2 pound potatoes, halved
4 pounds beef chuck roast, rinsed and patted dry
Salt and pepper
2 tablespoons canola oil
1 (10.75-ounce) can condensed cream of celery soup
1 packet onion soup mix
1 cup low-sodium beef broth
Into a slow cooker, put the onions, carrots, mushrooms, and potatoes.
Season the roast with salt and pepper. In a large skillet over medium-high heat, brown the meat on all sides in oil. When it is browned, put it in the slow cooker on top of the vegetables.
In a small bowl, stir together the cream of celery soup, onion soup mix, beef broth. Pour over top of roast. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.
Beef Jerky
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Ingredients
• 1
• 2/3 cup Worcestershire sauce
• 2/3 cup soy sauce
• 1 tablespoon honey
• 2 teaspoons freshly ground black pepper
• 2 teaspoons onion powder
• 1 teaspoon liquid smoke
• 1 teaspoon red pepper flakes
• Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords
Directions
Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.
Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.
Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.
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Corned Beef and Cabbage
Ingredients
Corned Beef:
• 3 pounds corned beef brisket with spice packet
• 2 carrots, cut into 2-inch pieces
• 2 medium onions, chopped
• 1 small head green cabbage, cored, roughly chopped
• 3 cups water
Potatoes:
• 1 1/2 pounds baby red potatoes, sliced in 1/2
• 1/2 stick butter, softened
• 1 tablespoon chopped garlic
• 2 tablespoons chopped fresh parsley leaves
• Salt and freshly ground black pepper
Directions
For Corned Beef:
Put the carrots and onions on the bottom of slow cooker, and put the corned beef on top. Arrange the chopped cabbage around the beef. Add the water along with the contents of the spice packet. Cook on low 6 to 8 hours until the beef is tender. Remove the beef and vegetables to a platter and keep warm.
For potatoes:
Bring a large pot of salted water to a boil and add the potatoes. Cook until the potatoes are tender, about 12 to 15 minutes. Drain and return them to the pot.
Add the butter, garlic, parsley, and salt, and pepper, to taste. Gently combine so that all the potatoes are evenly coated. Transfer to a serving bowl and serve with corn beef and vegetables from the slow cooker.
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Beef Stew
Ingredients
• 1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
• 3 tablespoons butter
• 2 cups all-purpose flour
• 2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
• Kosher salt and freshly ground black pepper
• 1 bay leaves
• 2 1/2 cups beef stock
• 9 small new potatoes, scrubbed clean and cut in 1/2
• 1/2 pound carrots, peeled and sliced
• 1 medium onion,
• 1 pound white mushrooms, cut in 1/2
• 1 can of peas
• Fresh flat-leaf parsley, chopped, for garnish
• Yellow Rice
Directions
Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
Add the broth to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the broth has gotten hot add the broth and all other ingredients but the mushrooms & peas to a crock pot. Turn on high and cook for 6 hours. Add the mushrooms and cook for another 2 hours. Twenty five minutes before serving cook the yellow rice.
Add the can peas during the last minute of cooking. Season with salt and pepper.
To serve, place the rice in a soup bowl, top with the stew, garnish with parsley, drizzle with olive oil. Serve Bread.
Dietta’s Potato Salad
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1/2 cup Mayonnaise
1 Tbsp. Yellow mustard
1/2 tsp. celery seed
1/2 tsp. salt
1/8 tsp. pepper
4 cups cubed potatoes, cooked
2 hard-cooked eggs, chopped
1 onion, chopped
2 stalks celery, sliced
1/3 cup dill pickle relish
MIX first 5 ingredients in large bowl.
ADD remaining ingredients; mix lightly.
REFRIGERATE several hours or until chilled.
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Penny's Potato Salad
Ingredients
1/2 cup Miracle Whip
1 Tbsp. Yellow mustard
1/2 tsp. salt
1/8 tsp. pepper
5 lbs cubed potatoes, cooked
4 hard-cooked eggs, chopped
1 onion (white Spanish), chopped
2 stalks celery, sliced
1/3 cup pickle relish
Paprika for top
MIX first 5 ingredients in large bowl.
ADD remaining ingredients; mix lightly.
REFRIGERATE several hours or until chilled.
Paula Redman’s Broccoli Salad
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1 head broccoli
6 to 8 slices cooked bacon, crumbled
1/2 cup chopped red onion
1/2 cup raisins, optional
8 ounces sharp Cheddar, cut into very small chunks
1 cup mayonnaise
2 tablespoons white vinegar
1/4 cup sugar
1 cup sunflower seeds
Salt and freshly ground black pepper
Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently.
Di’s Cole Slaw
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|8 cups very finely chopped cabbage |
|1/4 cup shredded carrot |
|1/3 cup granulated sugar |
|1/2 tsp. salt |
|1/8 tsp. pepper |
|1/4 cup milk |
|1/2 cup mayonnaise |
|1/4 cup buttermilk |
|1-1/2 tbsp. white vinegar |
|2-1/2 tbsp. lemon juice |
|Directions: |
|Be sure that the cabbage and carrots are chopped up into very fine pieces, about the size of rice kernels.|
|Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice and beat until |
|smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate for at least 2 hours before serving. |
Joan & Jerry Redman’s Pea Salad
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Ingredients
• 1 (15-ounce) can very young early peas (recommended: Lesueur)
• 1/4 cup chopped onions
• 2 boiled eggs, crumbled
• Salt and freshly ground pepper
• 2 to 3 tablespoons mayonnaise
• Chopped pimento, optional
Directions
In a colander, drain peas very well. Place drained peas in a medium bowl. Add the onions, crumbled eggs, and mayonnaise, tossing to combine and coat peas. Season to taste with salt and pepper. Add pimento, if using. This recipe is easily doubled or tripled.
Dietta’s Greek Salad
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Ingredients
• 1 lg Head lettuce finely chopped
• 4 sl Canned beets
• 3 c Potato salad (see recipe)
• 2 Tomatoes; cut into 6 wedges
• 1 Peeled cucumber; cut into small chucks
• Feta cheese
• 1 Green pepper; cut into 8
• 12 Black greek olives
• 4 Whole green onions
• Greek Salad Dressing or use remaining ingredients to make dressing
• 1/4 c White vinegar
• 1/2 c Olive oil and
• 1/2 c Salad oil;blended
• Oregano
POTATO SALAD
• 6 Boiling potatoes
• 1/2 c Green onions; thin sliced
• 2 md Onions
• 1/4 c Parsley; finely chopped
• 1/2 c Salad dressing or mayonnaise
• Salt; to taste
Instructions
PREPARE POTATO SALAD FIRST: cook potatoes until soft; cool enough to handle, peel, cut into bite size pieces and mix with rest of potato salad ingredients. (I like Hellmans or Best mayonnaise instead of salad dressing) Save 10 outside lettuce leaves and shred remaining lettuce finely. Prepare all vegetables as indicated above. On large platter place lettuce leaves. Place potato salad on top of greens. Add shredded lettuce. Alternate tomato wedges and cucumber fingers around outside of platter. Atop the salad, arrange the slices of Feta cheese, green pepper slices, olives, beets, and green onions. Sprinkle with salad dressing or vinegar and blended oil, then with oregano. Serve at once with garlic toasted Greek bread. Serves four.
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Larry’s Ceviche
Ingredients
• 1 recipe (or package) of Pico de Gallo
• About 1 lb fresh fish, diced into small pieces
• 1 onion, diced
• 4 (1) each Green, Yellow, Red, Orange pepper, diced into small pieces
• 5 whole limes
• Hot Sauce
• Crackers
Pico de Gallo:
• 1 white onion, chopped
• 2 tomatoes, chopped
• 2 jalapeno peppers, chopped
• Salt
• Cilantro
Directions for Pico de Gallo
Meanwhile, combine the ingredients for the Pico de Gallo. Season with salt and let stand for a few minutes.
Directions for Ceviche
Place the fish pieces into a medium bowl. Add the onions, Pico de Gallo, peppers and toss with the salt and pepper. Pour in the lime juice, give it a quick stir and let sit for 3 to 4 hours. Serve with club crackers and hot sauce to taste. Consider yourself a lucky person!
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Macaroni Salad
Ingredients
• 2 cups cooked elbow macaroni
• 3 hard-boiled eggs, chopped
• 1 cup diced celery
• 1/2 diced sweet onion
• 1 tablespoon chopped pimento
• 1 cup mayonnaise
• 1 tablespoon prepared yellow mustard
• Salt and freshly cracked black pepper
Directions
Mix all the ingredients together in a large bowl. Cover and put into the refrigerator until ready to serve.
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Dani’s Cranberry Sauce
Ingredients
• 2 cups cranberries
• Juice and chopped zest of 1 orange
• 1/2 cup sugar, or more if needed
•
•
Directions
In a small saucepan combine cranberries, orange juice and zest, sugar. Bring to a boil, reduce heat to simmering and cook until cranberries are tender, stirring occasionally, until sauce thickens. Taste and add more sugar, if necessary.
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Paula's Spanish Bean Soup
Ingredients
2 cans of chickpeas (garbanzo beans) drained.
1 can of diced Delmonte (or other brand) new potatoes.
1 1/2 tablespoon of Sazon sesaoning
1 14 oz can chicken broth
6 ounces chorizo, casing removed, chopped (or hot sausage, crumbled, or kielbasa, chopped)
Instructions
Place all ingredients in saucepan. Bring to a boil and then simmer for at least 30 minutes and you are done it is that easy.
Eddie’s Spanish Bean Soup
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Ingredients
Slow Cooker
1 small bag of dried chickpeas (garbanzo beans) Soaked overnight in water
1 small ham hock (8-10 ounces) or leftover ham bone
6 ounces new potatoes (1- to 1½-inch size), halved or quartered
3 teaspoons olive oil, divided
6 ounces onions, chopped
¼ teaspoon saffron threads or Spanish seasoning
1 garlic clove, peeled and chopped
1 tablespoon of chopped bell pepper
Paparika
6 cups water
6 ounces chorizo, chopped (or hot sausage, crumbled, or kielbasa, chopped)
Instructions
Brown onions & green peppers in olive oil. Place all ingredients except potatoes in slow cooker to cover by 3 inches. Drain and rinse. Place in Slow Cooker with ham hock or ham bone and potatoes. Heat 2 teaspoons oil in 12-inch skillet over medium heat. Add onions; cook 2 to 3 minutes to soften. Stir in saffron and garlic. Cook 2 to 3 minutes longer.
Add onion mixture to slow cooker with 6 cups water. Cover and press the on/off button to turn the unit on. Set time to 3 hours and press High; once slow Cooker switches to Warm, set time for 6 hours and press Simmer. Slow cooker will automatically switch to Warm when cooking time has elapsed.
Heat remaining 1 teaspoon oil in skillet over medium-high heat. Brown chorizo, hen drain; stir into soup. Slow cook on Low for 45 minutes. If the soup seems too thick, add some more water.
Dietta’s New England Clam Chowder
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Ingredients
• 6 slices bacon, cut crosswise into 1/2-inch strips
• 1 medium onion, finely diced
• 3 celery stalks diced
• 3 tablespoons all-purpose flour
• 2 cups chicken or vegetable stock
• 3 (10-ounce) cans clams in juice, 2 can chopped clams and 1 whole (if using real clams see directions below
• 1/2 cup heavy cream
• 1 pound Idaho potatoes, cut into 1/2- inch cubes
• Salt and freshly ground black pepper
Directions - Cook the bacon in a large heavy pot over medium heat until crisp and the fat is rendered and remove bacon from pan. Add the onions and celery to bacon fat and cook until softened, about 5 minutes.
Stir in the flour to distribute evenly. Add the stock, juice from 3 cans of clams (reserve clams), cream, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.
Directions – if using real clams - In a large stockpot bring 3 cups of water to a boil. Add the clams, cover, and cook for 5 minutes. Uncover the pot and quickly stir the clams with a wooden spoon. Cover and cook 5 to 10 minutes longer (this will depend on the type and size of the clams), or until most of the clams are open.
Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand. (You should have about 8 cups of clam broth. If not, add enough water to bring the volume up to 8 cups.) When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set the clams and broth aside.
Set the chowder aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat and slowly reheat, being careful not to let boil. Serve hot; garnish each bowl with a pat of butter and some parsley and chives.
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Beef Stew and Yellow Rice
Ingredients
• 2 pounds stew beef
• 4 tablespoons olive oil
• 2 cups water
• 1 bay leaves
• 1 packet of onion soup mix
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 large carrots, sliced
• 3 ribs celery, chopped
• 1 large container of beef broth
• 2 cups of water
• 4 potatoes peeled and chopped into bite size pieces all the same size.
• 1 cup (to coat Meat & 3 tablespoons flour to thicken stew.
• Package of yellow rice.
Directions
Mix salt, pepper and 1 cup of flour. Coat meat in flour and brown in hot oil. When brown add and remaining ingredients and cook on high for 8 hours. Remove bay leaves To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 3 tablespoons of flour until smooth. Return mixture to pot. Stir and cook until bubbly. Cook for 1 to 2 hours until thick. Prepare rice according to directions and serve stew over rice.
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Penny’s Chili
Ingredients
2 tablespoons vegetable oil
1 pound lean ground beef
1 cup chopped onion
2 (15 ounce) chili beans
2 tablespoons chili powder
1 small can of tomato paste
salt to taste
ground black pepper to taste
Directions
1. In a 2 quart saucepan, brown hamburger in vegetable oil. Add onion and cook until the onion is soft. Pour off any excess fat.
2. Stir in beans, chili powder, and tomato paste. Salt and pepper to taste. Heat to boiling, and reduce heat. Cover, and simmer 30 minutes.
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White Chili
Ingredients
3 tablespoons vegetable oil
1 onion, chopped
1 can of chopped green chilies, drained
3 tablespoons flour
2 cups of cooked skinless, boneless chicken breast halves - bite size pieces
1 can of chicken broth
2 teaspoon ground cumin
1/4 teaspoon salt
1 pinch crushed red pepper flakes
1 pinch ground black pepper
2 cans Great Northern Beans
Directions
1. In a large skillet heat 2 tablespoons of the oil over medium heat. Sauté the onion until translucent.
2. Add the chilies, flour, cumin, salt, hot pepper flakes and ground black pepper to the skillet. Stir for a few minutes to prevent burning. add the beans and chicken broth, bring all to a boil and reduce heat to low. Simmer for 10 minutes. then remove cover and simmer for 15 more minutes. Add the chicken and cook until hot.
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JOHNS POTATO SOUP
ITEMS NEEDED
3- CANS CHICKEN BROTH (14OZ.)
1- PACK WHITE GRAVY MIX (PRIONEER COUNTRY BRAND) WITH OR WITHOUT PEPPER. NO PEPPER IS BETTER.
1-32 OZ. BAG HASH BROWNS FROZEN (CUBED)
1 SMALL ONION OR TO TASTE (CHOPPED)
CHOP UP SOME CELERY TO TASTE
WHISK CHICKEN BROTH AND GRAVY MIX TOGETHER
ADD: HASH BROWNS, ONION AND CELERY,BRING TO BOIL AND SIMMER FOR ABOUT 30 MINS.
Buttermilk Pecan Chicken
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Ingredients
• 2 (8-ounce) boneless, skinless chicken breasts
• 1 cup buttermilk
• 1 cup toasted pecans
• 1/2 cup panko bread crumbs
• 1/3 cup vegetable oil
• Kosher salt and freshly ground black pepper
Directions
Place each chicken breast between 2 pieces of plastic wrap and gently flatten with a meat mallet or heavy flat object to an even 1/3-inch thick.
In a shallow bowl add the chicken and the buttermilk. Cover and marinate for 1 hour in the refrigerator.
In a food processor, pulse pecans until finely ground. Transfer the pecans to a large rimmed dish and add the panko bread crumbs. Mix to combine well.
Remove marinated chicken breasts from buttermilk and shake off excess. Dip chicken in breading mixture, evenly coating both sides.
In a large nonstick skillet, heat oil. Add breaded breasts and shallow fry about 4 to 5 minutes on each side until golden in color. Remove from oil to and drain on paper towels. Immediately season with salt and pepper and place on a serving platter of individual dishes.
Serve it with a yummy salad for a super tasty meal. Enjoy!
Chicken and Dumplings
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1 whole chicken
3/4 teaspoon salt
1/4 teaspoon pepper
1 large onion, cut into 1-inch chunks
3 carrots, cut on the diagonal into 1/2-inch slices, plus 1/4 cup coarsely chopped carrot
1/4 cup coarsely chopped celery plus 2 stalks celery, cut on the diagonal into 1/2-inch slices
4 sprigs fresh thyme
1 bay leaf
6 cups chicken broth
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
For the dumplings:
1 tablespoon parsley leaves or flakes
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup milk
3 tablespoons shortening
1/2 teaspoon salt
Add the chicken, chopped onion, carrot and celery, thyme, bay leaf, and chicken broth. Cover the pan and cook on medium heat until the chicken is tender and the meat pulls away from the bone easily, About an hour.
Using a slotted spoon, remove the chicken and chopped vegetables from the cooking liquid and transfer to a plate to cool. When the chicken has cooled enough to handle, remove the meat from the bones and discard the bones, chicken skin and cooked vegetables. If you would like to have any of the veggies in you stew reserve them. Reserve the meat separately.
Melt the butter in a large pot with a lid on med high and add the flour and whisk for one minute ladle 1 cups of the hot cooking liquid into the pot with the flour mixture and whisk to combine. Once combined and 3 more cups of liquid and combine. Add the chicken and any veggies if wanted and stir to combine.
While the chicken and veggies are cooking, make the dumplings by combining the flour, parsley, baking powder and salt in a small mixing bowl. Cut in shortening and using a pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Add the milk and stir until just combined.
When the mixture comes to a boil, add the dumplings, 1 at a time, by tablespoon to the pan, Cover and cook, until the dumplings are cooked through, 10 to 12 minutes.
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Chicken Fried Steak
Ingredients
• 2 pounds beef bottom round, trimmed of excess fat
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup all-purpose flour
• 3 whole eggs, beaten
• 1/4 cup vegetable[pic] oil
• 2 cups chicken broth
• 1/2 cup whole milk
• 1/2 teaspoon fresh thyme leaves
Directions
Preheat oven to 250 degrees F.
Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.
Dietta's Chicken Parmesan
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Ingredients
• 4 boneless, skinless chicken breast halves
• 1 1/2 cups plain bread crumbs
• 1/2 cup grated parmesan
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1/2 teaspoon cayenne
• 1/2 cup flour, on a shallow plate
• 2 eggs, lightly beaten, in a pie plate
• 3 tablespoons olive oil
• 2 cups prepared tomato sauce
• 1 1/2 cups grated mozzarella
• 1/2 cup oil (olive or veg oil)
Directions
Heat oil in a large non-stick skillet. Butter fly chicken breasts in half. Combine bread crumbs, 1/4 cup parmesan in a pie plate. Dip each breast in the egg and then into the bread crumb mixture. Carefully add chicken to pan, cook until golden on both sides. Spread one cup of the tomato sauce in the bottom of a baking dish and top with golden chicken breasts. Top each breast with the remaining sauce and sprinkle with mozzarella and parmesan cheeses. Bake in a 350 degree oven for 20 minutes or until cheese is bubbly. Serve hot with spaghetti and tomato sauce
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Chicken Pot Pie
Ingredients nocoupons
• 3 whole (6 split) chicken breasts, bone-in, skin-on
• 3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 5 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 cups yellow onions, chopped (2 onions)
• 3/4 cup all-purpose flour
• 1/4 cup heavy cream
• 2 cups medium-diced carrots, blanched for 2 minutes
• 1 (10-ounce) package frozen peas (2 cups)
• 1 1/2 cups frozen small whole onions
• 1/2 cup minced fresh parsley leaves
For the pastry:nocoupons
• 3 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1/2 cup vegetable shortening
• 1/4 pound cold unsalted butter, diced
• 1/2 to 2/3 cup ice water
• 1 egg beaten with 1 tablespoon water, for egg wash
• Flaked sea salt and cracked black pepper
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
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Chicken Salad
Ingredients
• 2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
• Good olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup pecan halves
• 1/2 cup walnuts halves
• 1/2 cup good mayonnaise
• 1/2 cup sour cream
• 1 tablespoon chopped fresh tarragon leaves, divided
• 1 cup green grapes, cut in 1/2
• Lettuce leaves, for serving
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.
Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.
For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.
Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.
[pic]
Chicken Salad Sandwiches
Ingredients
nocoupons
• 4 split (2 whole) chicken breasts, bone-in, skin on
• Good olive oil
• Kosher salt and freshly ground black pepper
• 3/4 cup good mayonnaise, plus more for the bread
• 1 1/2 tablespoons chopped fresh tarragon leaves
• 1 cup small-diced celery (2 stalks)
• 8 to 10 slices health or seven-grain bread
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.
When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.
To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.
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Fried Turkey
|Cajun Spice Rub |
|2 |tablespoons black pepper |
|1 |tablespoon ground chipotle chiles or ground red pepper (cayenne) |
|1 |tablespoon white pepper |
|1 |tablespoon ground cumin |
|1 |tablespoon ground nutmeg |
|1 |tablespoon salt |
|Cajun Marinade |
|1/4 |cup vegetable oil |
|1/4 |cup red wine vinegar |
|1 |teaspoon sugar |
|1 |teaspoon chili powder |
|1/2 |teaspoon garlic powder |
|1/2 |teaspoon salt |
|1/4 |teaspoon ground pepper |
|Turkey |
|1 |whole turkey (10 to 12 lb), thawed if frozen |
|1 |poultry or meat injector |
|1 |turkey deep-fryer, consisting of 40- to 60-quart pot with basket, burner and propane tank |
|5 |gallons peanut, canola or safflower oil |
| | | |
OPTIONS
|1. |Read the Turkey Deep-Frying Do's and Don'ts (below). In small bowl, mix all spice rub ingredients until blended; |
| |set aside. In shallow glass or plastic bowl, mix all marinade ingredients until salt is dissolved; set aside. |
|2. |Remove giblets and neck from turkey; rinse turkey well with cold water; pat dry thoroughly with paper towels. |
| |Take extra care to dry both inside cavities, because water added to hot oil can cause excessive bubbling. To |
| |allow for good oil circulation through the cavity, do not tie legs together. Cut off wing tips and tail because |
| |they can get caught in the fryer basket. Place turkey in large pan. |
|3. |Rub inside and outside of turkey with spice rub. Inject marinade into turkey, following directions that came with|
| |injector. Cover turkey in pan; place in refrigerator at least 8 hours but no longer than 24 hours. |
|4. |Place outdoor gas burner on level dirt or grassy area. Add oil to cooking pot until about 2/3 full. Clip deep-fry|
| |thermometer to edge of pot. At medium-high setting, heat oil to 375°F. (May take 20 to 40 minutes depending on |
| |outside temperature, wind and weather conditions.) Place turkey, neck end down, on basket or rack. When deep-fry |
| |thermometer reaches 375°F, slowly lower turkey into hot oil. Level of oil will rise due to frothing caused by |
| |moisture from turkey but will stabilize in about 1 minute. |
|5. |Immediately check oil temperature; increase flame so oil temperature is maintained at 350°F. If temperature drops|
| |to 340°F or below, oil will begin to seep into turkey. |
|6. |Fry turkey about 3 to 4 minutes per pound, or about 35 to 42 minutes for 10- to 12-pound turkey. Stay with fryer |
| |at all times because heat may need to be regulated throughout frying. |
|7. |At minimum frying time, carefully remove turkey to check for doneness. A meat thermometer inserted into thickest |
| |part of breast should read 170°F. If inserted into thigh, it should read 180°F. If necessary, return turkey to |
| |oil and continue cooking. When turkey is done, let drain a few minutes. |
|8. |Remove turkey from rack; place on serving platter. Cover with foil; let stand 20 minutes for easier carving. |
| | |
| | |
| |Turkey Deep-Frying Do's and Don'ts |
| | |
| |We want your turkey-frying experience to be successful, especially if it's your first time, so we’ve gathered |
| |these important reminders. Please take a moment to read them before getting ready for a great-tasting feast! |
| | |
| |Do's · |
| |• Follow the use-and-care directions for your deep-fryer when deep-frying turkey, and review all safety tips. · |
| |• Place the fryer on a level dirt or grassy area away from the house or garage. Never fry a turkey indoors, |
| |including in a garage or any other structure attached to a building. · |
| |• Use only oils with high smoke points, such as peanut, canola or safflower oil. · |
| |• Wear old shoes that you can slip out of easily and long pants just in case you do spill some oil on you. · |
| |• Immediately wash hands, utensils, equipment and surfaces that have come in contact with the raw turkey. · |
| |• Have a fire extinguisher nearby for added safety. · |
| |• Serve the turkey right after cooking, and store leftovers in the refrigerator within 2 hours of cooking. · |
| |• Allow the oil to cool completely before disposing of it or storing it. |
| | |
| |Don'ts · |
| |• Never fry on wooden decks or other structures that could catch fire, and don’t fry on concrete, which could be|
| |stained by the oil. · |
| |• Never leave the hot oil unattended, and do not allow children or pets near the cooking area. |
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LJ's Grilled Chicken Tenderloins
• 1 pound chicken breast tenders
• 1/2 cup Italian salad dressing
• 1 1/2 teaspoons honey
• 1 teaspoon lime juice (Fresh is best)
Mix up everything but the chicken. Pour over the chicken and marinate for at least one hour. Then cook the chicken breast tenders on the grill or in a non-stick pan until golden brown and cooked through. Be careful not to overcook or they will become dry.
This simple Cracker Barrel chicken recipe is my favorite menu item at Cracker Barrel. I could never figure out the exact mix of ingredients. I am delighted to find out that this copycat recipe is very easy to make.
The original restaurant recipe clone instructions say to drain the seasonings from the Italian dressing. But I'm lazy and I actually like the Cracker Barrel Chicken tenderloins recipe better with the spices. It's your choice. But leaving out the spices does make it taste identical to the original Cracker Barrel recipe.
[pic]
Kari's Chicken Wing dip:
• 2 (10 ounce) cans chunk chicken, drained
• 2 (8 ounce) packages cream cheese, softened
• 1 cup Ranch dressing
• 3/4 cup pepper sauce (such as Frank's Red Hot®)
• 1 1/2 cups shredded Cheddar cheese
I first drain the can chicken and then heat it up in a skillet to break up the chunks. I heat it in a small amount of melted butter, salt, pepper, and hot sauce. Then cream the cream cheese and hot sauce together. add all the ingredients to the cream mixture and stir until well blended. place into a baking dish and bake at 350 until warm throughout.
You can also cook this in a small Crockpot so that it stays warm. If you like spicy dips then you can add 1 cup of hot sauce.
[pic]
Kari's Chicken and Rice Casserole:
• 2 tablespoons butter or vegetable oil
• 1 medium onion, peeled and diced
• 3 cups diced, cooked chicken
• 2 (14 1/2-ounce) cans green beans, drained and rinsed
• 1 (10 3/4-ounce) can condensed cream of celery soup
• 1 cup mayonnaise
• 1 (6-ounce) box long-grain white rice, cooked according to package directions
• 1 cup grated sharp Cheddar
• Pinch salt
Preheat oven to 350 degrees F.
Heat butter or oil in a small skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.
Add all remaining ingredients to bowl and mix together until thoroughly combined.
Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.
I cook my rice in the chicken stock. and I season my chicken with salt and pepper only.
Kim & Kristina's Chicken Casserole
[pic]
Ingredients:
1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup
1/2 cup milk
2 cups cubed cooked chicken or 1 lg can white chicken
2 cups medium egg noodles, cooked and drained
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions:
Heat the oven to 400°F. Stir the soup, milk, chicken, noodles, Parmesan cheese and black pepper in a 1 1/2-quart casserole.
Bake for 25 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top with the cheese. Let stand until the cheese is melted.
Creamy Mac & Cheese
[pic]
Ingredients
• 2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
• 4 tablespoons (1/2 stuck) butter, cut into pieces
• 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
• 3 eggs, beaten
• 1/2 cup sour cream
• 1 (10 3/4-ounce) can condensed Cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper
Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally. (PD)
[pic]
Pronto Saucy Beef Pasta Skillet
Ingredients
Bite sized pasta
1 lb of boneless beef sirloin steak, cut into thin strips
¼ cup of Balsamic Vinaigrette
1 can of stewed tomatoes, undrained
1 medium onion
1 medium green onion
1 can Cheez Whiz cheese Dip or Velvetta
Cook pasta as directed on package.
Meanwhile, cook and stir steak in 2 tbsp. of the dressing in large skillet on medium heat 2 min. or until steak is browned on all sides. Stir in tomatoes with their liquid, the onions, peppers, mushrooms and remaining 2 tbsp. dressing. Bring to boil. Reduce heat to medium, simmer 10 minutes or until onions and peppers are crisp-tender. Remove from heat.
Top with Cheez; cover, let stand 2 to 3 min. or until Cheez is melted. Serve over hot drained pasta.
Calzone
[pic]
Ingredients
• 1 1/3 pounds raw Italian sweet sausage, casing removed
• A drizzle olive oil
• 2 cups ricotta
• A handful flat leaf parsley, chopped
• 2 cloves garlic, chopped
• A handful grated Parmigianino, plus extra, for knots
• 1/4 teaspoon nutmeg, freshly grated or a couple pinches of ground
• A few grinds black pepper
• 2 tablespoons chopped pimento
• 2 (10-ounce) tubes prepared pizza dough
• 2 cups shredded mozzarella
• 2 cups tomato, marinara or pizza sauce for dipping or Five Minute Spicy Marinara, recipe follows
Directions
Preheat oven to 425 F.
Brown sausage in a small skillet in a drizzle of olive oil. Transfer the cooked crumbled sausage to a paper towel lined plate to drain.
Combine sausage with ricotta, parsley, garlic, Parmigiano, nutmeg, pepper, and pimento. Roll out dough and halve cross-wise. Place a dough rectangle on a nonstick cookie sheet. Use 1/2 cup mozzarella on half of each dough rectangle and pile a mound of filling on half of the total area. Fold dough over and pinch edges to seal. The result is a rectangular turnover.
For half-moon shaped calzones, trim excess dough. Roll dough bits into strips, tie in knots and brush with garlic oil and cheese. Garlic knots are fun to dip at the table.
Bake calzones 15 minutes or until golden all over. Serve calzones with warm tomato, marinara, or pizza sauce for dipping.
Cook's Note: For an additional time saver, 2 packages precooked sausage crumbles, 8 ounces each, may be substituted for raw Italian sausage used in the above recipe.
[pic]
Spaghetti Sauce with Meatballs and Italian Sausage
Ingredients
Sauce
• 1 small onion diced
• 1 pound Italian sausage
• 3 tablespoons olive oil
• 3 15 oz cans tomato Sauce
• 4 tablespoons Parmesan
• 1 1/2 tablespoons salt
• 2 tablespoons sugar
• 1/2 tablespoon Italian seasoning
• Prepared meatballs or you can make your own below.
Directions
Brown Italian sausage in oven at 400 degrees until cooked (around 20 to 30 min) Sauté onions in oil until soft in olive oil. Add seasonings, sugar, Tomato sauce.
1. Add Cooked Sausage & Meatballs.
2. Simmer over medium-low heat 15 minutes.
3. Serve over pasta.
Meatball recipe follows
[pic]
Meatballs:
• 1/2 pound ground pork
• 1/2 pound ground veal
• 1/2 pound ground beef
• 2 large eggs, lightly beaten
• 1/3 cup grated Parmesan
• 4 cloves garlic, finely chopped and sautéed
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped Italian parsley leaves
• 1 cup pure olive oil
• Salt and freshly ground pepper
Combine all the ingredients in a medium bowl, except olive oil. Season with salt and pepper. Roll the mixture into 1 1/2-inch balls. Heat the oil in large saute pan over medium-high heat. When oil is hot, fry meatballs, in batches as needed, until golden brown, but not cooked through completely. Remove with a slotted spoon to a plate lined with paper towels.
[pic]
Stuff Shells
Ingredients
• Salt
• Pasta shells
• 1 1/2 pounds ricotta cheese or part skim ricotta cheese
• 1 pound mozzarella, diced
• 1/2 cup grated Parmigiano-Reggiano
• 1/4 cup chopped flat-leaf parsley
• 1/8 teaspoon of Nutmeg
• Spaghetti Sauce
Directions
Preheat oven or broiler to 350 degrees F.
Bring a large pot of water to a boil. Salt water and add pasta. Cook shells 12 to 15 minutes, they should be softened but still undercooked at the center. Drain pasta and cool.
Combine ricotta, 1/2 of the diced mozzarella, a couple of handfuls of Parmigiano, parsley and nutmeg to the cheeses and stir to combine.
Pour a little sauce into the bottom of a shallow medium sized casserole dish. Fill shells with rounded spoonfuls of cheese mixture and arrange in casserole dish. Top shells with remaining sauce and remaining mozzarella. Place shells in oven for 25 to 30 minutes..
[pic]
Chicken Alfredo
Ingredients
• Grilled Chicken Tenderloins
• 18 ounces fresh fettuccine
• Parsley (optional but makes it look good)
• 2 1/2 cups heavy cream (instead of the following you can use a jar)
• 1/2 cup fresh lemon juice
• 12 tablespoons unsalted butter
• 2 cups grated Parmesan
• 2 teaspoons grated lemon zest
• Pinch freshly grated nutmeg
• Salt and freshly ground white pepper
Directions
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally,(read directions) about 4 minutes. Drain.
Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.
Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute. Add the Grilled Chicken and the parsley.
Larry’s Cheese Grouper
[pic]
1 tablespoon butter or olive oil
3/4 cup chopped onion
2 cups shredded Monterey Jack with jalapeno
1 cup mayonnaise
1 teaspoon hot pepper sauce (recommended: Texas Pete)
1 teaspoon House Seasoning, recipe follows
4 grouper fillets, about 8 ounces each
1 lemon, halved
Crushed red pepper flakes, to taste
1 stick cold butter, cut into 8 slices
Preheat oven to 350 degrees F.
In a small skillet, add 1 tablespoon butter or oil over medium heat. Add onion and cook until softened, about 10 minutes. Transfer to a large bowl and cool slightly.
To the bowl, add the cheese, mayonnaise, hot pepper sauce and 1/2 teaspoon House Seasoning. Mix well and set aside. Grease a 13 by 9 by 2-inch baking dish. Sprinkle the fish with the remaining 1/2 teaspoon House Seasoning. Place the fish in the baking dish and squeeze the juice of the lemon over it and sprinkle with red pepper flakes. Top fish with slices of butter. Bake for about 10 to 15 minutes or until fish is almost done; the time will depend on the thickness of your fish. Remove the dish from the oven and cover each fillet with 1/2 cup of the cheese mixture. Return to the oven and bake until cheese melts, about 8 to 10 minutes.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
Louisa’s Pickled Herring
Irenes Mothers recipe
[pic]
Ingredients
• 3 to 4 whole salted herrings
• 2 cups milk
• 1 1/2 cups water
• 1 cup white sugar
• 1 cup white vinegar
• 2 teaspoons ground allspice
• 2 teaspoons yellow mustard seeds
• 1 teaspoon caraway seeds
• 2 teaspoons whole black peppercorns
• 2 teaspoons whole white peppercorns
• 1 small red onion, sliced in rings
• 2 carrots, cut in thin slices
• 2 handfuls fresh dill
• 2 bay leaves
• 2-inch piece fresh horseradish, cut in big slices
Directions
Soak the herring in the milk for at least 12 hours or up to 24 to draw out a lot of the excess salt. Drain the herring, rinse, and pat dry. Cut off the fins and fillet the herring, leaving the skin on. Cut the fillets crosswise into 2-inch strips.
In a saucepan, combine the water, sugar, vinegar, allspice, mustard seeds, caraway seeds, and peppercorns. Bring the mixture to a boil, stirring to dissolve the sugar. Remove from the heat and cool the pickling mixture completely.
Arrange the herring fillets, onion, carrots, dill, bay leaves, and horseradish in a glass dish or funky Mason jar. Pour the cooled pickling mixture into the jar so that all the ingredients are completely covered with the liquid. Cover and refrigerate overnight or up to 2 days before serving.
[pic]
Baked Fish
Ingredients
1 1/2 pounds grouper or other white fish fillets
Cooking spray
1 tablespoon fresh lime juice
1 tablespoon light mayonnaise
1/8 teaspoon onion powder
1/8 teaspoon black pepper
1/2 cup fresh breadcrumbs
1 1/2 tablespoons butter or stick margarine, melted
2 tablespoons chopped fresh parsley
[pic]Preheat oven to 425°.
Place fish in an 11 x 7-inch baking dish coated with cooking spray. Combine lime juice, mayonnaise, onion powder, and pepper in a small bowl, and spread over fish. Sprinkle with breadcrumbs; drizzle with butter. Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley.
Notes: Haddock or cod would make good substitutes for the grouper. Adjust the baking time depending on the thickness of the fish.[pic]
Yield: 4 servings (serving size: 5 ounces fish)[pic]
CALORIES 223 (30% from fat); FAT 7.5g (sat 2.7g,mono 2g,poly 1.3g); IRON 1.8mg; CHOLESTEROL 84mg; CALCIUM 56mg; CARBOHYDRATE 5.3g; SODIUM 223mg; PROTEIN 33.6g; FIBER 0.2g
Collard Greens
[pic]
Ingredients
• 5 bundles collard greens
• 4 cups salted water
• 3 large smoked ham hocks
• 1 cup sugar
• Salt
• 1 teaspoon crushed red pepper flakes
Directions
Thoroughly wash collard greens. Be sure to pull leaves apart and remove any sand. Chop collard greens.
In a medium saucepan, bring 4 cups of salted water to a simmer. Place smoked ham hocks in salted water and cover for about 90 minutes. Cook ham hocks until slightly tender. In the same saucepan, add remaining ingredients and collard greens.
Cover and cook greens for 1 to 1 1/2 hours.
*Cook's Note: Make sure at least half of ham hocks are covered with water. If not, add additional water.
[pic]
Black Eye Peas & Ham
Slow Cooker recipe
Ingredients
• 1 ham bone (with lots of ham left on) Smoked ham only (not Honey baked)
• 1 (16-ounce) package dried black-eyed peas, washed
• 1 teaspoon salt
• Enough water to cover completely
Directions
In a large slow cooker, add all the ingredients, Cover and cook on low for 8 to 10 hours. Add additional water, if necessary. Serve garnished with crumbled bacon if desired.
Roasted Asparagus with Hollandaise
[pic]
Ingredients
Asparagus:
• 1 pound medium asparagus
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
Sauce:
• 1 large egg yolk
• 1 1/2 teaspoons freshly squeezed lemon juice
• Pinch cayenne pepper
• 4 tablespoons unsalted butter (1/2 stick)
• 1/2 teaspoon kosher salt
Directions
Preheat oven to 450 degrees F.
Trim the woody ends from the asparagus. Spread the spears in a single layer in a shallow roasting pan baking sheet, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
Meanwhile, put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
Put the butter in a small microwave proof bowl and heat in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is really thick blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.
Spread the roasted asparagus on a serving platter. Grind a generous amount of pepper over the top.
Cook's Note: This recipe can be easily doubled. If you double the recipe, be sure to place the stems on the baking sheet so that the tips are pointed toward the center, and the bottoms are pointed out, toward the edges of the pan. Since the tips are thinner than the stems, they tend to cook faster. However, when roasting, items at the edges of the pan cooked more quickly than those in the center. Taking the time to lace them this way helps the asparagus cook evenly.
[pic]
Spinach stuffed squash
Ingredients
• 5 large yellow squash, halved lengthwise
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons butter
• 1/2 cup onion, diced
• 1 cup chicken flavored stuffing mix
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• 1/2 cup sour cream
• 1 cup shredded sharp Cheddar
Directions
Preheat oven to 400 degrees F.
Brush cut side of squash with olive oil; sprinkle with salt, and pepper. Place squash, cut side down, on a lined baking sheet. Bake 15 minutes, or until tender. Scoop out pulp, keeping shells intact; reserve pulp. Reduce heat to 350 degrees F.
In a large skillet, melt butter over medium heat. Add onion; cook 5 minutes or until transparent. To the skillet, add stuffing mix, spinach, sour cream, Cheddar and squash pulp. Mix together and add salt and pepper, to taste. Cook for 3 minutes. Spoon mixture evenly into squash shells. Place on baking sheet, and bake 15 to 20 minutes, or until heated through.
[pic]
Stuffed Bell Peppers
Ingredients
• 6 green bell peppers, tops cut away and seeds removed
• 2 tablespoons vegetable oil
• 1 cup finely chopped yellow onions
• 1/2 cup finely chopped green bell peppers
• 1 pound ground beef
• 1/2 tablespoon minced garlic
• 1/4 cup finely chopped fresh parsley leaves
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 ½ tablespoon hot sauce
• 2 cups cooked long or medium-grain white rice
• 8 ounces tomato sauce
• 8 ounces of diced tomatoes
• Water
Directions
Preheat the oven to 350 degrees F.
In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.
In a large sauté pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, garlic, parsley, salt, black pepper, and hot sauce. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato’s and sauce and stir well. Remove from the heat and adjust the seasoning, to taste.
Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.
Remove from the oven and let rest for 10 minutes before serving.
Joey's Stuffed Mushrooms
[pic]
Ingredients
20 medium button mushroom caps
2 tablespoons olive oil[pic]
Salt
Freshly ground[pic] black pepper
1 cup cooked snow crab pieces
4 ounces cream cheese[pic], softened
2 green onions, plus more for topping, minced
3/4 cup shredded Parmesan
Freshly chopped chives, for topping
Directions
Preheat oven to 350 degrees F.
In a large mixing bowl toss the mushrooms in the olive oil and season with salt and pepper, to taste. Lay the mushroom caps out on a rimmed baking sheet, stem side up. Bake in the oven for 10 minutes.
Meanwhile, stir the crab, cream cheese, green onion and some salt and pepper together in a mixing bowl.
Preheat the broiler.
Divide the stuffing among the baked mushroom caps without filling them too tightly. Top each stuffed mushroom with some green onions, chives, shredded Parmesan and broil for 2 to 3 minutes until the cheese is bubbly and the stuffing is heated through.
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