7 CAN TACO SOUP
2 cans diced tomatoes with green pepper and onion
1 can Rotel tomatoes (I use mild)
1 can corn
1 can red beans
1 can pinto beans
1 can black beans
1 onion chopped
1 pkg. powdered Ranch dressing
1 pkg. powdered Taco mix (I use mild)
Mix all together in Dutch oven. DO NOT DRAIN. Cook until onion is soft. Stir occasionally to make sure it is not sticking. Serve with tortilla chips or crackers. No meat - no fat!
APPLED CHICKEN
1 chicken, cut up
2 teaspoons salt
1/2 cup oil
4 large cooking apples, cored and pared
1 teaspoon brown sugar
1 cup cashew nuts, chopped
2/3 cup apple cider or apple juice, heated
Sprinkle chicken pieces with salt. Lightly brown in oil which has been placed in large skillet over medium heat. 2. Cut apples into thick slices; place in oblong baking dish which has been lightly oiled. 3 Sprinkle with brown sugar and nuts. 4. Place chicken pieces over apple slices. 5. Pour cider or juice over chicken. 6. Bake uncovered at 350 degrees for 45 minutes or until chicken is tender.
AUNT DEE DEE'S CHICKEN CASSEROLE
4-6 strips of bacon
1 c. Minute rice (uncooked)
1 tsp oregano
2 Tbs parsley (chopped)
10 3/4 oz cream of chicken soup
4 oz mushrooms (drained)
1 tsp garlic salt
1/4 tsp pepper
Paprika
4 chicken breasts
4 oz mushrooms (optional)
Place bacon in 9 x 13 pan (glass is best); make sure bottom of pan is completely covered. Add rice (uncooked). Mix soup and mushrooms, pour half of soup mixture over rice. Rinse chicken breasts, salt and pepper, and place on top of rice. Add rest of soup mixture garnish with oregano, parsley, and paprika. Cover with foil. Bake at 350 for 1 hour or until chicken breasts are completely cooked. Remove foil, serve warm.
Suggested Options: Cream of mushroom, cream of celery, or cream of broccoli soups may be substituted for cream of chicken soup. Casserole may be assembled and refrigerated. Casserole may be frozen. Re-heat leftovers in microwave. Deboned, skinless chicken breasts maybe used to reduce fat.
Recipe History: The recipe was from Delia Bowen, cousin of my grandfather Dr. J. C. Hill. She was a school teacher in Alto, Texas; she retired to Houston where her son, Teddy Bowen, was a long time administrator of the Methodist Hospital. She served it with a green salad, herbed English peas, Parker rolls, and fruit...
BACON AND CHEESE GRITS
Yield: 8 to 12 servings
Preparation: 30 minutes
Bake: 20 minutes
1-1/2 cups grits, uncooked
3 cups grated Cheddar cheese
3 eggs, beaten
1/3 cup milk
1/4 teaspoon ground red pepper, or to taste
5 slices bacon, cooked and crumbled, divided
Preheat oven to 375 degrees.
Cook grits on stovetop according to package directions. Remove from heat.
Add 2 cups cheese, eggs, milk, ground red pepper, and 3 slices crumbled bacon; stir well.
Pour into a buttered 3-quart baking dish. Top with remaining cheese and crumbled bacon. Bake for 20 minutes.
From Taste of the South
BAKED HAMBURGER STEAK
1 pound hamburger
1/2 c bread crumbs
1/2 cup milk
1 small onion, chopped fine
2 cups beef broth
salt and pepper to taste
1/2 tsp Gravy Master or Kitchen Bouquet (optional)
flour and water
Mix and shape first 4 ingredients into 4 patties (I usually make more than 4). Brown until they turn dark brown in skillet, then put into casserole dish. Add beef broth to drippings in skillet; stir well. Heat to boiling, scraping bottom of skillet; add salt and pepper to taste and Gravy Master or Kitchen Bouquet. Mix flour and water together and add to gravy to thicken. Pour gravy over hamburger steaks, cover and bake 350 degrees for one hour. To make 20 servings, use 5 pounds of hamburger and 5 times other ingredients.
BAKED MEXICAN PIE
Preparation: 30 minutes
Cook: 30 minutes
Yield: 10 servings
1 pound ground beef
1 (1.25-ounce) package taco seasoning
2/3 cup beef broth
2 tablespoons butter
1 medium onion, chopped
2 tablespoons chopped garlic
1/2 cup chopped green onion
1 (4.5-ounce) can chopped green chiles
1 (10.75-ounce) can cream of onion soup
1 (10-ounce) can enchilada sauce
1 (16-ounce) can refried beans
5 (12-inch) flour tortillas
3 cups shredded Pepper Jack cheese
Garnish: sour cream, chopped green onions, and chopped tomatoes
Preheat oven to 350°.
Using a 12-inch cast-iron skillet, cook beef with taco seasoning and broth over medium heat; drain.
In the same skillet, melt butter. Cook onion, garlic, and green onion in butter until tender. Add green chiles, soup, and meat, stirring well. Transfer mixture to a medium bowl.
Wipe skillet clean with a paper towel. Lightly spray skillet with cooking spray; set aside.
In a separate bowl, combine enchilada sauce and beans, whisking well.
In prepared skillet, layer 1 tortilla, half of meat mixture, 1 tortilla, and half of bean mixture. Repeat once more, ending with tortilla. Top with cheese.
Bake for 30 minutes, or until cheese is browned.
Garnish with sour cream, chopped green onions, and chopped tomatoes, if desired.
From Taste of the South
BARBEQUED CHICKEN
This recipe is from the First United Methodist Church Cookbook from Scottsboro, Alabama. Mama always loved making this type of barbecue chicken. We had this barbequed chicken a lot on Sundays. Mama served it with rice and other fresh vegetables.
1 bottle catsup
4 tablespoons Heinz 57 sauce
2 tablespoons mustard
2 tablespoons Worcestershire sauce
4 tablespoons sugar
1/4 cup vinegar
one package Lipton onion soup mix
chicken pieces to equal two small fryers
Mix all ingredients other than the chicken pieces. Simmer. Bake chicken pieces at 350 degrees until tender, uncovered. Pour one half cup of chicken broth into sauce and throw away the rest of the chicken broth made from baking the chicken. Pour sauce onto chicken; cover with foil. Reduce oven to 300 degrees. Bake another 30 minutes.
BBQ CHICKEN PIZZA
Yield: 1 (15-inch) pizza
Preparation: 15 minutes
Bake: 20 minutes
1 recipe Traditional Pizza Crust, unbaked (recipe follows)
1/3 cup sweet hickory-smoke barbeque sauce
1-1/2 cups shredded mozzarella cheese, divided
1 (6-ounce) package grilled chicken breast strips
1/2 small red onion, thinly sliced
3 tablespoons chopped fresh cilantro
3/4 cup shredded Italian five-cheese blend
Preheat oven to 450 degrees.
Spread barbeque sauce over prepared pizza crust; sprinkle with 1 cup mozzarella cheese. Top evenly with chicken, onion, and cilantro. Sprinkle with remaining mozzarella cheese and cheese blend.
Bake for 15 to 20 minutes, or until crust is lightly browned.
TRADITIONAL PIZZA CRUST
Yield: 1 (15-inch) pizza crust
Preparation: 20 minutes
Rise: 1 hour
Bake: 20 minutes
1 (1/4-ounce) envelope active dry yeast
2 teaspoons sugar
1-1/4 cups warm water (105 degrees to 115 degrees)
3-1/4 cups all-purpose flour
1-1/2 teaspoons salt
1 tablespoon olive oil
Cornmeal
Combine yeast, sugar, and water in a 2-cup liquid-measuring cup; let stand for 5 minutes.
In the work bowl of a food processor, combine flour and salt. Pulse several times to combine. With processor running, slowly add yeast mixture and oil. Continue running processor until mixture is combined and forms a ball.
On a lightly floured surface, turn dough out and knead for 5 minutes. Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour, or until dough is doubled in bulk.
Preheat oven to 450 degrees.
Punch dough down; knead lightly 4 or 5 times. Roll dough into an 18-inch circle.
Spray a 15-inch pizza stone lightly with cooking spray; sprinkle with cornmeal. Place dough round on top of stone, folding edges over to fit stone. Prick dough with a fork.
Top with desired sauce and toppings. Bake for 15 to 20 minutes, or until lightly browned.
From Taste of the South
BEEF FILLETS WITH BURGUNDY MUSHROOM SAUCE
Yield: 4 servings
Preparation: 10 minutes
Cook: 30 minutes
5 tablespoons butter
1 large Vidalia onion, sliced
1 (8-ounce) package sliced mushrooms
2 teaspoons minced garlic
4 (8-ounce) beef tenderloin fillets
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper, divided
2 tablespoons olive oil
1 tablespoon all-purpose flour
1 cup beef broth
1/2 cup red wine
1/4 teaspoon salt
In a large skillet, melt butter over medium heat. Add onion; cook for 6 minutes. Add mushrooms and garlic; cook for 5 minutes, stirring frequently. Remove pan from heat, and spoon mushroom mixture into a bowl.
Season both sides of fillets with garlic salt and 1/4 teaspoon pepper.
In the same skillet, heat oil over medium heat. Cook steaks for 5 to 6 minutes on each side, or until desired degree of doneness.* Remove from pan and place on a baking sheet in a warm oven.
Add flour to drippings in skillet and cook, stirring constantly, for 2 minutes. Gradually add broth, whisking until smooth. Add wine, salt, and remaining 1/4 teaspoon pepper. Cook for 6 to 7 minutes, or until slightly thickened. Add mushroom mixture; cook for 1 minute, or until heated through.
Spoon sauce over steaks to serve.
*The best way to ensure that meat reaches a safe internal temperature is to use a meat thermometer. This cuts out the guesswork and prevents overcooking or undercooking of meat. According to the USDA, beef tenderloin should be cooked to an internal temperature of at least 145°.
From Taste of the South
BEEF KABOBS
Yield: 6 kabobs
Marinate: 4 hours or overnight
Cook: 20 to 30 minutes
1/2 cup salad oil
1/2 cup soy sauce
2 tablespoons apple-cider vinegar
2 small onions, chopped
1 clove garlic, minced
3 tablespoons chopped candied ginger
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard
3 pounds rump roast or sirloin-tip roast, cut into 2-x-2-x-1/2 -inch pieces
2 large green bell peppers, cut into chunks
1 large sweet onion, cut into chunks
In a bowl, combine all ingredients except meat and vegetable chunks.
Place meat in a shallow dish. Pour sauce over meat to coat. Cover dish with plastic wrap. Marinate in the refrigerator for 4 hours, or overnight.
Preheat grill to Medium (300 degrees to 350 degrees). If using wooden skewers, soak in water for 5 to 10 minutes.
Place meat on skewers, alternating with chunks of bell peppers and onions. Brush kabobs with remaining marinade.
Grill kabobs, covered with lid, over direct heat for 10 to 15 minutes per side until desired doneness is reached, turning occasionally and brushing with additional marinade during cooking time. (Do not brush cooked meat with marinade that has come in contact with raw meat. Such marinade should be boiled for at least 1 minute before using on cooked meat.)
This recipe is from Hoffman Media publisher Phyllis Hoffman's parents, Oliver and Mimi Norton.
BEEF STROGANOFF WITH RICE
Recipe courtesy of Elaine Polino
Yield: 4 to 6 servings
Preparation: 30 minutes
Cook: 50 minutes
2 pounds beef tenderloin, trimmed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 green onions, sliced
1/2 cup butter
5 tablespoons all-purpose flour
1 (10.5-ounce) can beef broth
1 teaspoon Dijon-style mustard
1/3 cup sour cream
1/3 cup Sauterne wine
1 (6-ounce) can sliced mushrooms, drained (optional)
Cooked rice
Cut meat across grain in 2-inch-long strips. Season with salt and pepper; set aside. Melt butter in a large deep skillet or Dutch oven over medium heat. Add meat and green onions; cook until onions are soft. Sprinkle flour over meat and onions, stirring to coat. Add broth, stirring constantly. Bring to a boil. Reduce heat. Add mustard, stirring well to combine. Cover pan and simmer for 30 minutes. Remove from heat. Add sour cream, wine, and mushrooms, stirring well. Serve over rice.
From Taste of the South
BEEF STROGANOFF WITH NOODLES
2 pounds beef tenderloin or other cut of beef
1/4 cup (1/2 stick) butter or margarine
6 ounce can sliced mushrooms, drained
2 (10-1/2 ounce) cans condensed beef broth, divided
1/2 cup chopped onion
1/4 cup ketchup
1-1/2 teaspoons garlic salt
1/3 cup all-purpose flour
2 cups sour cream
1 (8 ounce) package medium egg noodles
3 tablespoons butter or margarine
Cut beef across the grain into 3 x 1-inch strips. In large skillet, melt 1/4 cup butter or margarine. Saute mushrooms in butter 4 minutes. Remove mushrooms and set aside. Add beef slices and cook until brown. Stir in 1-1/2 cups broth, onion, ketchup, and garlic salt. Cover and simmer 15 minutes.
In small bowl, combine remaining broth and flour. Stir into meat; add mushrooms. Heat to boiling, stirring constantly 1 minute. Reduce heat and stir in sour cream cooking until heated.
Cook noodles according to package directions. Toss with 3 tablespoons butter or margarine. Serve with beef stroganoff. Yield: 6 to 8 servings.
From Taste of the South
BEEF TIPS ON RICE
1-1/2 pounds boneless top round steak, cut into 1/2-inch cubes
6 tablespoons margarine, divided
1 (4-1/2 ounce) jar sliced mushrooms, drained
4 tablespoons all-purpose flour
1/2 cup chopped onion
1 clove minced garlic
1 (14-1/2 ounce) can beef broth
1 (10-3/4 ounce) can cream of mushroom soup
Salt and pepper to taste
Cooked rice
In skillet, cook steak in 3 tablespoons margarine over medium heat until lightly brown. Spoon into 2-quart casserole dish. Top with mushrooms.
Preheat oven to 325 degrees.
Heat remaining margarine in skillet. Sprinkle flour over melted margarine. Stir constantly over medium heat until flour browns. Reduce heat to low, add onion and garlic, and sauté 5 minutes. Add beef broth and soup and stir until smooth. Add salt and pepper to taste. Stir into beef mixture.
Cover and bake 45 to 50 minutes. Serve over rice. Yield: 6 to 8 servings.
From Taste of the South
THE BEST BAKED HAM IN THE WORLD
Recipe courtesy of Nolan Gilbert, Montgomery, Alabama
Yield: 8 to 10 servings
Preparation: 15 minutes
Cook: 30 minutes
Bake: approximately 4 hours
1 (8-pound) bone-in, shank-portion smoked ham
2 (46-ounce) cans pineapple juice
1/4 cup plus 2 tablespoons brown sugar, divided
1/3 cup honey
1 tablespoon prepared yellow mustard
Garnish: canned pineapple slices
Place ham in a large stockpot and add enough pineapple juice to cover two-thirds of ham. Add 1/4 cup brown sugar. Bring mixture to a rolling boil over medium-high heat on stovetop; cook for 15 minutes. Turn ham over and continue to boil for 15 minutes longer.
Remove pot from heat and let ham cool in pineapple-juice mixture for approximately 1 hour.
Preheat oven to 350 degrees.
Place ham in a roasting pan and cover with aluminum foil. Bake until internal temperature of ham reaches 160 degrees, or for approximately 30 minutes per pound (4 hours for an 8-pound ham).
In a small saucepan, combine honey, mustard, and remaining 2 tablespoons brown sugar and bring to a boil over medium-low heat on stovetop to melt sugar.
Remove ham from oven and glaze with honey mixture, reserving remaining glaze. Return ham to oven, uncovered, for 10 minutes.
Remove ham again and garnish with pineapple slices. (Use toothpicks, if necessary, to hold pineapple slices in place.) Glaze ham again with remaining honey mixture and return to oven, uncovered, for 15 minutes. Let ham cool before slicing.
From Taste of the South
BLACK AND BLUE SALAD
3/4 cup soy sauce
1/4 cup lime juice
1/4 cup chopped green onions
2 tablespoons Dijon mustard
1-1/2 pounds sirloin or flank steak
2 tablespoons butter or margarine
1 cup pecan halves
2 tablespoons brown sugar
8 cups mixed salad greens
1 (11-ounce) can mandarin oranges, drained
1 cup strawberries halved
Balsamic vinaigrette
1 (4-ounce) packaged crumbled blue cheese
In large zip-top plastic bag, combine soy sauce, lime juice, green onions, and mustard. Add steak. Seal and marinate at least 1 hour.
In small skillet, melt butter or margarine over low heat. Add pecans and brown sugar. Cook 2 to 3 minutes stirring constantly. Cool on paper towels.
Remove steak from marinade and discard marinade. Grill over medium-high heat 5 minutes on each side or to desired doneness. Remove from heat and let stand 5 minutes. Cut steak diagonally across the grain into 1/4 -inch slices.
Arrange salad greens on individual plates. Top with mandarin oranges and strawberries. Drizzle with balsamic vinaigrette. Add steak slices, blue cheese, and pecan halves. Yield: 4 servings.
From Taste of the South
BLACK-EYED PEA AND SAUSAGE CHILI
Yield: 4 servings
Preparation: 10 minutes
Cook: 20 minutes
1 teaspoon butter
1 teaspoon olive oil
1 pound hot or mild pork sausage
2 cups chopped onion
1 tablespoon minced garlic
1 (16-ounce) bag frozen black-eyed peas
2 (14-ounce) cans vegetable stock
1 (8-ounce) can tomato sauce
1 tablespoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
In a large stockpot over medium-high heat, melt butter with olive oil.
Add sausage, onion, and garlic; cook until sausage is crumbled and brown.
Add black-eyed peas, stock, tomato sauce, oregano, pepper, and salt to pot; bring to a simmer and cook for approximately 15 minutes, or until all vegetables are heated through.
From Taste of the South
BLACK-EYED PEA JAMBALAYA
Yield: 8 to 10 servings
Preparation: 10 minutes
Cook: 1 hour 5 minutes
2 tablespoons vegetable oil
1 pound smoked sausage, cut crosswise into 1/4-inch slices
8 ounces ham, cut into 1/4-inch cubes
1 cup chopped onions
1/2 cup chopped bell pepper
2 (15-ounce) cans black-eyed peas with jalapeños
2 cups beef broth
4 to 5 cups cooked long-grain rice
Salt to taste
Cayenne pepper to taste
Garnish: chopped parsley and chopped green onion
In a large, heavy pot, heat oil over medium heat. Add sausage, ham, onions, and bell pepper. Cook, stirring, for 5 minutes.
Add black-eyed peas and beef broth. Reduce heat to medium-low and simmer, stirring occasionally, for 1 hour.
Add rice (4 to 5 cups, depending on moistness desired) and stir gently to mix well. Season with salt and cayenne. Garnish with parsley and green onion, if desired. Serve hot.
From Taste of the South
BLUEBERRY CREAM-CHEESE BRAIDED LOAF
Yield: 8 to 16 servings
Preparation: 20 minutes
Bake: 20 minutes
Cool: 45 minutes
6 ounces cream cheese, softened
1 egg, separated
1-1/4 cup powdered sugar, divided
1 (11-ounce) can Pillsbury® refrigerated breadstick dough
3/4 cup fresh, frozen, or canned blueberries
2 teaspoons water
2 tablespoons orange juice
Preheat oven to 375 degrees.
Beat cream cheese in a mixing bowl with an electric mixer at medium speed until creamy. Add egg yolk and 1/4 cup powdered sugar. Beat until well mixed.
Remove breadstick dough from can. Unroll and separate dough into two rectangles. Place dough rectangles horizontally on a lightly greased baking sheet that is positioned vertically to baker. (Dough rectangles should about horizontally in center of baking sheet.) Press seam together to seal.
Spoon cream-cheese mixture onto center third of dough.
Wash, drain, and dry blueberries. Sprinkle blueberries over cream-cheese mixture.
Separate dough at perforations up to cream-cheese mixture, slightly stretching dough strips. Beginning at top edge of dough, braid strips to cover filling. Tuck last two ends under at bottom of loaf.
In a small bowl, combine egg white and water with a fork until blended to form an egg wash. Brush egg wash over braided loaf
Bake for 20 minutes, or until golden brown. Cool for at least 45 minutes on baking sheet before serving.
In another small bowl, combine remaining 1 cup powdered sugar and 2 tablespoons orange juice, whisking until smooth. Drizzle glaze over braided loaf prior to serving.
For best presentation, slice using an electric knife or a serrated knife.
From Taste of the South
BREAKFAST CASSEROLE
"Pam" a 9x13
Cover bottom of 9x13 with the frozen, cubed bread.....or 3-4 bread slices cubed
Cook 1# of ground sausage until no longer pink and crumble on bread cubes
Sprinkle 6 oz. shredded cheddar cheese on top of sausage
Wisk together:
9 eggs
3 C milk
1 1/2 tsp dry mustard
1 tsp salt
1/8 tsp pepper
Pour egg mixture on top of cheese, evenly
Cover with foil and chill overnight.
Bake at 350 degrees, covered 30 minutes and another 15-25 minutes uncovered, until set.
Set on counter 10 minutes, cut and serve....mmmmmmmm!!
BREAKFAST CUPS
Muffin tin sprayed with Pam or greased
One can of biscuits
Sausage
Eggs
Cheddar Cheese
Spray the muffin cups with Pam. Flatten out the canned biscuits and press around the outside edges and the bottom of the muffin cup to form a little biscuit cup. Break one egg into the muffin cup. Brown little tiny pieces of sausage in a pan. Drain and cool. Put little tiny pieces of sausage in each egg cup (maybe four or five little pinches of sausage in each cup). Put as much cheese as you like into each cup. I just sprinkle it on top. Bake at 350 degrees for about 15 minutes or longer depending on how done you like your eggs.
BREAKFAST FRITTATA
2 tablespoons butter, divided
2 medium baking potatoes, peeled and thinly sliced
6 large eggs, beaten
1 cup grated Cheddar cheese, divided
1/2 cup grated Swiss cheese, divided
2 tablespoons chopped chives
1 cup sour cream
1 large tomato, peeled and sliced
2 tablespoons grated Parmesan cheese
Salt and pepper to taste
1. Preheat oven to 400 degrees.
2. Melt butter in skillet, add potatoes, and sauté until tender. Sprinkle with salt.
3. Transfer potatoes to a buttered 9-inch quiche or deep-dish pie plate. Sprinkle 1/4 cup of Cheddar and Swiss cheeses over potatoes. Spread sour cream over cheeses. Top with chives.
4. In same skillet used for cooking potatoes, melt remainder of butter, add eggs, and cook eggs until softly scrambled. (Eggs should remain fairly liquid.) Season with salt and pepper to taste.
5. Spread eggs over chives layer. Top with remaining Cheddar and Swiss cheeses.
6. Around edge of quiche plate, arrange tomatoes on top of cheese layer. Sprinkle Parmesan cheese over tomatoes.
Bake approximately 35 minutes until cheese is completely puffed and slightly brown. Sliced and serve. Yield: 6 to 8 servings.
THE BRIGHT STAR'S GREEK-STYEL SNAPPER
Yield: 6 servings
Preparation: 10 minutes
Cook: 20 minutes
6 tablespoons lemon juice
Oregano to taste
Salt to taste
Ground black pepper to taste
1 cup plus 2 tablespoons extra-virgin olive oil
6 (8-ounce) fresh snapper fillets
1/2 cup melted butter
1/2 cup flour, for dusting
In a bowl, whisk together lemon juice, oregano, salt, and pepper. Add olive oil in a slow and steady stream, whisking until emulsified. Set sauce aside.
Coat each fillet evenly with melted butter. Lightly dust each fillet with flour.
In a lightly greased heavy skillet or griddle, cook fillets over medium-high heat on stovetop for approximately 5 minutes on each side until fish is opaque and flakes easily with a fork.
Pour sauce over fish and serve immediately.
From Taste of the South
CAJUN CABBAGE IN CROCK POT
1 medium head cabbage, sliced
3 Irish potatoes, sliced
2 onions, sliced
2 cups leftover ham bits, chopped
1 small can diced tomatoes (hot or not so hot)
one fourth cup butter or margarine
one half cup water
parsley and bay leaf
salt and pepper
Layer cabbage, Irish potatoes and onions; salt and pepper lightly. Sprinkle a very few flakes of parsley and put in a bay leaf. Drizzle with melted butter, then layer of ham; repeat layers. Make several holes through casserole; pour 1 can tomato bits and one half cup of water. Cover and simmer on low for several hours until vegetables are tender.
CATALINA CRANBERRY CHICKEN
1 bottle Catalina Salad Dressing - any brand
1 can whole cranberry sauce
1 cut up chicken or chicken pieces of your choice
Spray 9 x 12 pan with PAM or nonstick spray. Wash chicken pieces and pat dry. You may skin your chicken if you wish. Place in baking dish. Spoon whole cranberry sauce over chicken. Pour the bottle of Catalina dressing over it, then cover and bake about 1 hour at 375 degrees. You can also make this in the crock pot. Serve with white rice and a vegetable and salad. Delicious!
CHEESEBURGER PIZZA
Yield: 8 slices
Preparation: 25 minutes
Bake: 25 minutes
1 small red onion, thinly sliced
1 (12-inch) prebaked pizza crust
1/2 cup pizza sauce
1/3 cup dill pickle slices, coarsely chopped
1 (4-ounce) package fresh mozzarella, thinly sliced
1/2 pound ground beef, browned and drained
8 slices bacon, cooked and crumbled
2 Roma tomatoes, thinly sliced
1/2 cup shredded mozzarella
1/2 cup shredded Cheddar cheese
Preheat oven to 425°.
In a small skillet, cook red onion over medium heat until soft and beginning to brown; set aside.
Place pizza crust on a baking sheet. Spread pizza sauce evenly over crust. Sprinkle pickles over sauce. Place mozzarella slices over pickle layer. Distribute ground beef and bacon over mozzarella layer. Place tomatoes and onion over meat layer. Top with shredded cheeses.
Bake for 25 minutes, or until cheese begins to brown and bubble.
From Taste of the South
CHICKEN AND PARMESAN-BASIL DUMPLINGS
Recipe development by Betty Terry
Yield: 6 servings
Preparation: 25 minutes
Cook: 30 minutes
1 (32-ounce) carton chicken broth
4 cups water
1 bay leaf
1 teaspoon onion powder
1 teaspoon dried thyme
1-1/2 cups all-purpose flour
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 cup vegetable shortening
1 tablespoon chopped fresh basil
1/2 cup milk
3 tablespoons butter
1 rotisserie chicken
1/2 teaspoon ground black pepper
Garnish: additional chopped fresh basil
In a large Dutch oven, combine chicken broth, water, bay leaf, onion powder, and thyme. Bring to a boil over medium heat on stovetop. Reduce heat and let simmer while making dumplings.
In a large bowl, blend together flour, Parmesan cheese, and salt. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Stir in chopped basil. Add milk and stir until dough forms a ball. Divide dough in half, and place half on a lightly floured surface. Roll out dough to a 1/8-inch thickness. Cut dough into strips, approximately 1-x-3 inches in size. Repeat with remaining half of dough.
Bring chicken broth to a full rolling boil on stovetop; add butter. Drop dumplings, a few at a time, into boiling broth, letting broth return to a boil before adding more. After all the dumplings have been added, cook for 15 minutes.
While dumplings are cooking, pull meat from rotisserie chicken, discarding skin and bones. Shred or chop chicken. (You should have approximately 3 cups of meat.) Add chicken to dumplings. Season with pepper to taste.
Reduce heat to a simmer and continue to cook for 5 to 10 minutes, or until chicken is heated through.
Garnish with additional fresh basil, if desired.
From Taste of the South
CHICKEN BLT SALAD
1/2 cup mayonnaise
1/4 cup prepared barbeque sauce
1 tablespoon lemon juice
1/4 teaspoon pepper
8 cups mixed salad greens
2 large tomatoes, seeded and chopped
2 cups chopped cooked chicken
8 slices bacon, cooked and crumbled
In small bowl, combine mayonnaise, barbeque sauce, lemon juice, and pepper. Cover and chill at least 1 hour.
Arrange salad greens on individual plates. Top each plate with tomatoes and chicken. Just prior to serving, drizzle dressing over salad. Top with crumbled bacon. Yield: 4 servings.
From Taste of the South
CHICKEN CASSEROLE
by Angela Jones
1 - 10 oz. box of Chicken-Vegetable Flavored Rice (prepared)
3 - C. Cooked Chicken
1 - can 16 oz. French Style green beans (drained)
3/4 - C. onions, chopped
3/4 - C. mayonnaise
1 - can Artichoke Hearts (chopped and drained)
1 - 4 oz. can chopped mushrooms (drained)
1 - can Cream of Celery Soup
salt and pepper to taste
Combine all ingredients in large bowl and mix well. Pour in greased 9 x 13 casserole dish. Bake for 1 hour at 350 degrees or until golden brown.
CHICKEN LOG
from the Optimist Clubs of Alabama and Mississippi District
Since I belong to both the Optimist and the Rotary clubs, I thought I would share a recipe out of the Optimist Cookbook.
2 (8 ounce) packages cream cheese, softened
1 tablespoon steak sauce
1/2 teaspoon curry powder
1-1/2 cups minced cooked chicken
1/3 cup finely chopped celery
2 tablespoons minced parsley
1/2 cup chopped toasted almonds
Combine cheese, steak sauce and curry powder; beat with electric mixer until smooth. Stir in chicken, celery and parsley. Shape into a 9-inch long; wrap in waxed paper and chill 4-5 hours. Roll log in toasted almonds.
CHICKEN & RICE
1 (10 - 3/4-ounce) can cream of mushroom soup
1 (10 – 3/4-ounce) can cream of chicken soup
1 (10 – 3/4-ounce) can cream of celery soup
3/4 cup uncooked rice
1 cup water
1/2 cup (1 stick) butter, melted
6 boneless, skinless chicken breasts
Paprika
1. Preheat oven to 325 degrees.
2. In a large bowl, combine soups, rice, water, and butter. Pour into greased 9 x 13-inch casserole dish. Place chicken breasts on top of rice mixture and sprinkle with paprika. Bake 1 - 1/2 to 2 hours or until tender. Yield: 6 servings.
CHICKEN TETRAZZINI
1/2 lb. cooked spaghetti (or whatever pasta you like)
2 cups cooked, diced chicken or turkey
2 cans cream of chicken soup
1 16 oz. container of sour cream
1/3 cup wine (white or red, it doesn’t matter)
1 large jar pimiento
parsley flakes to taste
Optional: mushrooms, peas, green pepper or whatever else sounds good
Mix everything together and place in 9x13 dish or casserole. Sprinkle with parmesan or Romano cheese and bake at 350 for 45 to 60 minutes until bubbly.
CHICKEN WIGGLE
My boys used to say that they wanted "mixed up food" for supper when I asked them for their requests for the weekend. That meant a main dish in one pot! Chicken Wiggle is a funny name for something that always pleased my boys.
1 large chicken cut into pieces
1 stick oleo or butter
2 medium onions
2 bell peppers
1 small can mushrooms
1 small can pimiento
one half bottle Worcestershire
1 T. Tabasco sauce
1 lb. egg noodles
1 can English peas
Boil chicken and cut in small pieces. Chop onions, peppers, mushroom, pimientos, and put in a skillet with oleo or butter and cook until tender.
Then, add Worcestershire and Tabasco sauces. Cook egg noodles in broth 10 minutes and add salt and pepper to taste. Combine the noodles, chopped chicken, pepper mixture, English peas, and enough broth for the right consistency and bring to a boil.
CHICKEN WITH ROSEMARY-GARLIC BUTTER
Yield: 6 to 8 serving
Preparation: 15 minutes
Bake: 2 to 2-1/2 hours
1 cup butter, softened
1/4 cup chopped fresh rosemary
4 teaspoons chopped fresh garlic
2 teaspoons salt
1/2 teaspoon ground black pepper
1 (5- to 6-pound) whole roasting chicken
Preheat oven to 350 degrees.
In a small mixing bowl, combine butter, rosemary, garlic, salt, and pepper.
Rub butter mixture under skin and on outside of chicken. Truss chicken with butcher's twine. Place chicken, breast-side up, on a rack in roasting pan. Cover loosely with foil and bake for 1 hour.
Remove foil and continue baking, basting occasionally, for 1 to 1-1/2 hours, or until meat thermometer inserted in thigh reaches 180 degrees. Remove pan from oven and let rest for 10 minutes.
To serve, slice chicken and pour pan juices on top.
From Taste of the South
CHINESE CHICKEN CASSEROLE
Layer
1 can green beans
2 tablespoons dry minced onion
1 can mixed Chinese vegetables
1 can mushrooms
4 cups cooked, chopped chicken
2 cups grated cheese
Sauce: Mix together
1 can cream of mushroom soup
1 cup milk
After cooking 50 minutes you will need
1 can French fried onion rings
Pour sauce on top. Bake one hour in preheated 350 degrees oven. For the last ten minutes, pour on 1 can French fried onion rings on top. Serves 4-6.
CITRUS-GLAZED TURKEY BREAST WITH ROASTED RED POTATOES
Yield: 6 to 10 servings
Preparation: 30 minutes
Bake: 2-1/2 hours
1 (5-pound) fresh turkey breast
1 tablespoon plus 1 teaspoon chopped fresh parsley, divided
1 tablespoon plus 1/2 teaspoon chopped fresh rosemary, divided
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
3-1/2 teaspoons salt, divided
2 teaspoons ground black pepper, divided
1/2 cup vegetable oil
2 cups water
3 pounds red potatoes, quartered
1/2 cup extra-virgin olive oil
1 recipe Citrus Glaze (Recipe follows.)
Preheat oven to 325°.
Wash turkey breast and place on the rack of a roasting pan.
In a small bowl, combine 1 teaspoon parsley, 1/2 teaspoon rosemary, thyme, and oregano. Add 1-1/2 teaspoons salt, 1 teaspoon pepper, and vegetable oil. Rub mixture over turkey. Add water to the bottom of the roasting pan. Cover turkey with a lid or aluminum foil.
Bake for 45 minutes.
In a large bowl, combine potatoes, olive oil, and remaining 1 tablespoon parsley, 1 tablespoon rosemary, 2 teaspoons salt, and 1 teaspoon pepper. Toss or stir well to coat.
After turkey has cooked for 45 minutes, remove roasting pan from oven and remove lid or foil covering. Carefully discard water in the bottom of the pan. Place potatoes in the bottom of the roasting pan; place rack with turkey over potatoes.
Brush half of glaze evenly over turkey.
Bake, uncovered, for 45 minutes. Brush remaining glaze over turkey. Bake for an additional 45 to 60 minutes, or until a meat thermometer inserted in the thickest part of breast meat registers 180°, rotating pan once to promote even browning. Let rest for 15 minutes before carving.
Serve with roasted red potatoes and top with juices from the bottom of the pan.
CITRUS GLAZE
Yield: 2 cups
Preparation: 5 minutes
Cook: 5 minutes
1/2 cup brown sugar
2 tablespoons orange zest
1 tablespoon lemon zest
1/2 cup orange juice
1/3 cup lemon juice
2 tablespoons lime juice
3/4 cup honey
In a small saucepan, combine all ingredients over medium heat. Bring to a boil and cook for 5 minutes, stirring occasionally.
From Taste of the South
CLASSIC SOUTHERN FRIED CATFISH
Yield: 4 servings
Preparation: 5 minutes
Cook: 6 minutes per batch
Vegetable oil for frying
3/4 cup yellow cornmeal
1/4 cup all-purpose flour
2 teaspoons salt
1 teaspoon ground cayenne pepper
1/4 teaspoon garlic powder
4 (4-ounce) catfish fillets
Fill a Dutch oven or a deep fryer half full with vegetable oil. Heat oil to 350 degrees.
In a shallow bowl, combine cornmeal, flour, salt, cayenne pepper, and garlic powder. Coat catfish fillets with mixture, shaking off excess.
Fry catfish in a single layer for 5 to 6 minutes, or until golden brown, turning several times.
Remove and drain on paper towels.
From Taste of the South
COFFEE-CRUSTED STEAKS
Yields: 4 servings
Preparation: 5 minutes
Cook: 10 minutes
Cool: 10 minutes
1/4 cup autodrip coffee grounds
1/4 cup light brown sugar
1/4 cup molasses
2 tablespoons adobo sauce*
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons smoked paprika
2 teaspoons salt
2 tablespoons vegetable oil
4 (8- to 10-ounce) bone-in ribeye steaks
In a small bowl, combine coffee grounds, brown sugar, molasses, adobo sauce, cumin, garlic powder, paprika, and salt. Rub 1/4 cup coffee mixture on each steak. In a large skillet, heat vegetable oil over medium heat. Cook steaks in batches, for 5 minutes per side, or until desired doneness. Allow steaks to rest for 10 minutes before serving.
*Adobo sauce can be found in the Hispanic food section of most supermarkets.
From Taste of the South
COMPANY CHICKEN POT PIE
Yield: 8 to 12 servings
Preparation: 15 minutes
Cook: 35 minutes
Bake: 45 minutes
1 pound new potatoes, cut into 1/2-inch chunks
2 tablespoons vegetable oil
1 medium yellow onion, chopped
2 stalks celery, chopped
2 large carrots, cut into julienne strips
4 tablespoons butter
1/4 cup all-purpose flour
1-1/2 cups milk
1-1/2 cups chicken broth
1 teaspoon dried thyme
2 tablespoons dry sherry
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon white pepper
2 cups cooked chicken
1 cup frozen peas, thawed
1 recipe Buttery Pie Crust (recipe follows)
Place new potatoes in a 2-quart saucepan with enough water to cover. Bring to a boil. Cover with lid and cook for 10 minutes. (Potatoes will be only partially cooked.) Drain and rinse under cold water to stop cooking. Set aside.
In a 4-quart Dutch oven over medium heat on stovetop, heat vegetable oil. Add onion, celery, and carrots, and cook for approximately 5 minutes until onion is softened,. With a slotted spoon, remove vegetables to another bowl and set aside.
In the same pan, melt butter and stir in flour. Cook and stir for approximately 2 minutes until mixture is smooth and light gold in color. Add milk and chicken broth, and whisk until sauce is smooth. Add thyme, sherry, and garlic powder. Simmer until sauce has thickened. Season to taste with salt and pepper.
Add chicken, new potatoes, sautéed vegetables, and green peas and simmer until mixture is heated through. Place in a 13-x-9-inch oven-proof baking dish.
Preheat oven to 400 degrees.
On a floured surface, roll Buttery Pie Crust to a 1/4-inch thickness. Transfer dough to baking dish. Trim excess dough and crimp edges. Cut a slit in pie crust to vent steam.
Bake for 45 minutes, or until crust is flaky and golden brown.
BUTTERY PIE CRUST
Yield: 1 (13-x-9-inch) pie crust
Preparation: 15 minutes
Chill: 30 minutes
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup shortening, chilled and cut into 1/4-inch pieces
1/2 cup cold unsalted butter, cut into 1/4-inch pieces
3-4 tablespoons ice water
In a large bowl, whisk together flour and salt. Using a pastry blender, cut in shortening first and then butter until flour mixture resembles coarse corn meal, with butter bits no larger than small peas.
Fold in 3 tablespoons of ice water. Dough should stick together; add remaining tablespoon of ice water if needed.
Shape into a ball and flatten into a oblong disk. Wrap in plastic wrap and refrigerate for 30 minutes or more. (Pie crust can be made up to 2 days ahead.)
From Taste of the South
COUNTRY HAM WITH RAISIN SAUCE
Yield: 1 (16-pound) ham
Soak: 24 hours
Preparation: 10 minutes
Bake: 4 to 5 hours
1 (16-pound) country ham such as Broadbent's, uncooked
1 tablespoon all-purpose flour
2 (12-ounce) cans cola-flavored carbonated beverage
1 recipe Raisin Sauce (recipe follows)
Place ham in a large container and cover with water. Let soak for 24 hours; drain.
Preheat oven to 325 degrees.
Scrub ham in warm water with a stiff, clean brush; rinse well.
Place flour in a 231/2-x-19-inch oven-cooking bag and shake to coat inside of bag. Place ham, fat side up, in oven bag. Place bag in roasting pan and pour cola over ham. Insert a meat thermometer into ham, making sure not to touch fat or bone. Close bag with tie and cut 6 (1/2-inch) slits in top of bag. Cover with aluminum foil.
Bake for 4 hours. Remove foil and bake for 1 hour, or until meat thermometer registers 160 degrees. Remove from oven and let cool slightly.
Slice ham and serve with Raisin Sauce.
RAISIN SAUCE
Yield: 3 cups
Preparation: 10 minutes
Cook: 35 minutes
2 cups raisins
1-1/2 cups water
1/8 teaspoon salt
2 cups sugar
3 tablespoons fresh orange juice
1 tablespoon cornstarch
1 tablespoon orange zest
1/2 cup chopped pecans
In a medium saucepan, combine raisins, water, and salt. Bring to a boil over medium-high heat on stovetop. Reduce heat to medium-low and simmer for 30 minutes.
In a small bowl, combine sugar, orange juice, cornstarch, and orange zest; add to raisin mixture. Return to a boil, stirring constantly, for 1 minute. Remove from heat and stir in pecans.
From Taste of the South
CREAMY ASPARAGUS RISOTTO
Yield: 8 servings
Preparation: 10 minutes
Cook: approximately 1 hour
1 pound fresh asparagus
2 tablespoons butter
1 small onion, chopped
1-1/2 cups Arborio rice or short-grain rice, uncooked
1 cup dry white wine
4 cups hot chicken broth, divided
1 (5-ounce) package shredded Parmesan cheese
Snap off tough ends of asparagus; discard tough ends. Cut asparagus into 1-inch pieces; set aside.
In a Dutch oven, melt butter over medium heat on stovetop. Add onion; cook for 2 to 3 minutes, stirring constantly. Add rice; cook for 2 to 3 minutes, or until very lightly browned, stirring constantly. Stir in wine; cook until wine is absorbed, stirring occasionally.
Reduce heat to medium low. Add 1/2 cup hot chicken broth; cook, stirring constantly until liquid is absorbed. Repeat procedure 3 more times, adding 1/2 cup hot chicken broth at a time (1-1/2 cups total), allowing liquid to be absorbed after each addition, and stirring constantly.
Stir in asparagus.
Stir in remaining hot chicken broth, 1/2 cup at a time, allowing liquid to be absorbed after each addition and stirring constantly.
Add cheese, stirring until melted. Serve immediately.
From Taste of the South
CRISPY OVEN-FRIED CHICKEN
Yield: 6 servings
Preparation: 25 minutes
Bake: 45 minutes
1/2 cup mayonnaise
1 tablespoon Original Tabasco® Pepper Sauce
1/2 teaspoon onion powder
4 cups cornflakes cereal
1/4 cup finely chopped parsley (optional)
1 (2-1/2- to 3-pound) chicken, cut up and skin removed
Preheat oven to 375°.
In a small bowl, combine mayonnaise, pepper sauce, and onion powder; stir until well blended.
Place cereal in a resealable plastic bag and seal; finely crush cereal with hands. Add parsley, if desired.
Brush chicken generously with mayonnaise mixture. Add chicken, a piece at a time, to resealable bag with cornflake mixture and shake to coat well; repeat with remaining chicken. Bake on an ungreased shallow baking pan for 45 minutes, or until chicken is crisp, tender, and no longer pink inside.
From Taste of the South
CROCK POT CHICKEN
3-4 boneless, skinless chicken breasts
Mrs. Dash garlic & herb seasoning ( to taste)
1 can cream mushroom soup ( 98% fat free)
1 can petite diced tomatoes with onions (can substitute minced onion)
1 small can sliced mushrooms, drained
Put chicken in crock pot and sprinkle with Mrs. Dash seasoning. Pour in soup and tomatoes with juices. Add mushrooms last. Cook on high for 3-4 hours or low 5-6 hours until chicken is fork tender and soup is of gravy consistency.
Note: Use round steak cut into bite size pieces (or stew meat) and beef bullion granules ( 1/2 -1 tsp) instead of Mrs. Dash. This is soooo good! Easy to fix and inexpensive too.
CROCK POT CHICKEN
1 can cream mushroom soup (I use 98% fat free)
1 can 14.5 oz. can petite diced tomatoes
1 can 4.5 oz. sliced mushrooms, drained
1 cup chicken bullion broth (reconstituted from granules or cube)
6-8 frozen chicken tenders (boneless & skinless)
1 tbs. minced onion or 1/4 cup chopped fresh onion
pepper to taste
Place chicken in crock pot. Add tomatoes (undrained). Drain mushrooms; add to pot along with onion, soup, bullion broth and pepper. Stir well and cook on high approx 3-1/2 to 4 hours, checking consistency of sauce after about 3 hours. If thin, leave top off and cook till thickened like gravy. Serve with rice, noodles, or mashed potatoes.
CROCK POT SPAGHETTI & CHICKEN
by Julia Organtini
2 - 4 quarts spaghetti sauce
1 chicken, cut into parts
2 C cooked and drained pasta such as shells or mini rotini
In a 5 quart crock pot, pour enough sauce to cover the bottom of the pot. Season your chicken parts according to your tastes and put a layer of chicken in the crock pot. Cover with sauce and repeat until all of the chicken has been added. You will probably not need all four quarts Initially. Place the lid on the crock-pot and cook on LOW for 6 - 7 hours. About 1 hour before dinner, add the cooked pasta and enough of the remaining sauce to suit your tastes. My husband likes a lot of sauce with his pasta so I would use all four quarts. To serve the meal, put the chicken on a platter and the pasta and sauce in a large soufflé pan. The very high sides help prevent spills.
Serve with a salad and garlic bread (recipe below)
GARLIC BREAD
12 rolls cut into halves
soft butter
crushed fennel
garlic salt
oregano
6 Italian cheese blend (Sargento's is one brand name) Use your family's favorite Italian cheese
Turn on the broiler. Butter each half of the split rolls completely to the edge. Sprinkle with the crushed fennel, garlic salt and oregano. Sprinkle with the cheese. Place under the broiler until warm bubbly and browning on some of the edges.
CROCK POT STEW
3lb. stew meat
2-1/2 lb. potatoes, peeled and cubed
1 lb. carrots (the baby carrots are my favorite because no peeling or cutting)
8 tbsp. minute tapioca
1 bag frozen pearl onions
1 bottle V-8 juice (1-1/2 - 2 quarts -Just add enough to cover the other ingredients)
Mix it all in your pot and forget about it until dinner. I usually let it go 8 to 10 hours.
CROCKPOT POTATO SOUP
6 cups cubed peeled potatoes
5 cups water
one half cup chopped onion
one half cup chopped celery
2 tablespoons butter
one half cup thinly sliced carrots
4 teaspoons chicken bouillon granules
1 12 oz. can evaporated milk
3 tablespoons flour
In large crock-pot, combine all but flour and milk. (My husband doesn't like the celery, so I use celery salt instead...about 1 teaspoon) Cover and cook on high for 7 hours. (Vegetables will be tender) Blend flour and milk, and then pour slowly into crock-pot for thickening. Stir well. Serve with a generous piece of cornbread (I like serving with Mexican cornbread......Yum!!)
CROCK POT RECIPE
by Marian Avey
Any kind of roast (I usually have a beef roast or venison roast)
1 can cream of mushroom soup
1 pkg. instant Lipton Onion Soup
Place the roast in the crock pot. Place the onion soup on top of the roast and spread around. Then pour the cream of mushroom soup over that. I add a little water as I place some potatoes and carrots, cut up around the roast. The soups make nice gravy, and the whole meal is in the crock-pot. I am looking forward to seeing other crock pot recipes! It sure saves a lot of time to come home from work and have a meal ready.
CROCK POT SWISS STEAK
2-3 lbs London Broil Steak (It's a thicker cut Round Steak), cut into serving size pieces.
2 small cans Tomato Sauce + 1 can water
1 teaspoon salt
2 teaspoons beef bouillon or 2 cubes
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon thyme
1 small onion sliced
1 bell pepper sliced
Add all liquids and spices in crock first, mix well. Arrange meat on top, then veggies. Place crock on low. Go to work. Come home and make some minute rice and a side of baby peas. Serve with sauce on the rice. The meat will be falling apart, so use a large spoon to pick up the meat. It's yummy!
CRUNCHY CHICKEN SALAD
6 cups chopped cooked chicken
1 one-half cups unpeeled, chopped apple
1 cup chopped celery
1 3-oz package cream cheese, softened
one-half cup mayonnaise
one-fourth cup sour cream
1 one-half tablespoons honey-Dijon mustard
1 tablespoon lemon juice
1 one half teaspoons salt
one-half teaspoon pepper
Radicchio leaves
One-fourth cup chopped pecans, toasted
Apple slices (optional)
Celery leaves (optional)
Place chicken, apple, and chopped celery in a large bowl, set aside. Beat cream cheese in a small bowl of an electric mixer at medium speed until smooth. Add mayonnaise and next 5 ingredients. Add to chicken mixture, stirring gently. Cover and chill at least 4 hours. To serve, spoon chicken salad onto radicchio leaves then sprinkle evenly with chopped pecans. Garnish with apple slices and celery leaves, if desired. Yield 8 cups.
CURRIED ORANGE CHICKEN
Yield: 6 servings
Preparation: 20 minutes
Cook: 1 hour
2 tablespoons olive oil
6 boneless skinless chicken breast halves
1 shallot, minced
1 tablespoon minced garlic
1 tablespoon fresh orange zest
1 cup fresh orange juice
1 cup heavy whipping cream
1 tablespoon curry powder
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon ground black pepper
In a large skillet, heat olive oil over medium heat. Add chicken; cook for 6 to 7 minutes per side, or until browned. Remove chicken from pan; set aside.
Add shallot, garlic, and orange zest. Cook for 2 minutes, stirring constantly. Add orange juice, cream, curry powder, sugar, salt, and pepper.
Return chicken to pan. Reduce heat to medium low; simmer, uncovered, for 35 to 40 minutes, or until chicken is tender and sauce thickens slightly. Turn chicken in pan periodically for even cooking.
Serve with Orange Rice, if desired.
ORANGE RICE
Yield: 6 servings
Preparation: 5 minutes
Cook: 30 minutes
2 tablespoons butter
1/2 cup chopped green onion
2 teaspoons fresh orange zest
2 teaspoons minced garlic
1 cup basmati rice
1 cup fresh orange juice
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a medium saucepan, melt butter over medium heat. Add onion, orange zest, and garlic. Cook for 2 minutes. Add rice; cook for 2 to 3 minutes, stirring constantly. Add orange juice, chicken broth, salt, and pepper. Reduce heat to medium low.
Cover and cook for 20 to 25 minutes, or until all liquid is absorbed. Fluff rice with a fork before serving.
From Taste of the South
DELICIOUS CASSEROLE
All ingredients are precooked prior to assembly. Use a pyrex or corning dish and assemble these items in this order:
Rice...about 1/3 of the casserole dish...can be white rice or wild rice...your choice. A layer of green vegies...she used broccoli, asparagus, peas and french green beans...again, your choice. A layer of bite size pieces of chicken or turkey. Mix cream of something soup (mushroom) with 8oz cup of sour cream. Pour over the tri level mixture from the top. It will drip down. Sprinkle generously with grated cheddar cheese. Bake until everything is hot and cheese has melted. Serve with a salad and enjoy.
DIJON AND HERBES DE PROVENCE ROASTED CHICKEN
Yield: 8 servings
Preparation: 10 minutes
Bake: 50 minutes
1 (31/2- to 4-pound) whole roasting chicken
1-1/2 tablespoons kosher salt
2 teaspoons cracked black pepper
1 lemon, halved and juiced, reserving rind
3 tablespoons Dijon-style mustard
3 tablespoons Herbes de Provence Seasoning
1/2 cup extra-virgin olive oil
3 cloves garlic, crushed
Preheat oven to 475 degrees. Wash chicken and pat dry. Season well, inside and out, with salt and pepper.
In a small bowl, combine lemon juice, mustard, herbes de Provence, and olive oil. Reserve 1/4 cup oil mixture. Rub remaining oil mixture into cavity of chicken and onto exterior of chicken. Place lemon rind and garlic cloves inside chicken. Transfer chicken to a roasting pan.
Bake for 30 minutes, then baste with reserved olive-oil mixture. Reduce oven temperature to 375 degrees and continue baking for 20 minutes, or until chicken is golden brown and juices run clear when chicken is pierced.
Let cool for 10 minutes before serving.
From Taste of the South
DILLED BAKED FISH
2 pounds fish fillets
butter-flavored no stick cooking spray
2 teaspoons chopped parsley
1 teaspoon dill weed
Spray a baking dish with butter flavored no stick cooking spray. Arrange fish fillets in the dish, then spray the fillets with the butter-flavored spray. Sprinkle with the parsley and the dill weed. Cover tightly with foil. Bake at 400 degrees for 30 minutes. 8 servings - 2 grams fat per serving.
DORITO CHICKEN
1 large can chicken (separate with fork)
1 can Rotel tomatoes
8 oz grated cheddar cheese (about 2 cups)
2 cans cream of chicken soup, undiluted
1 small onion, chopped
6 oz. of Doritos, partially crushed
Combine all ingredients, except Doritos, and mix well. Add Doritos last and stir just enough to get Doritos mixed in. Pour into greased 9 x 13 pan and bake in 350-degree oven for 30-35 min. until it's bubbly and heated through. This is a really good main dish that's quick and easy.
EASY CHICKEN BREAST BAKE
1 four ounce can mushrooms
1 tablespoon Wyler's instant chicken bouillon
4 chicken breasts
Margarine
Celery salt
Pepper
Salt
Tarragon leaves
Basil leaves
1 can cream of chicken soup
Mix juice of mushrooms and instant chicken bouillon. Butter or spray with Pam the bottom of the casserole dish. Sprinkle the bottom of chicken breasts with celery salt and pepper. Dot margarine on top and sprinkle with salt and pepper. Sprinkle with tarragon leaves and basil leaves; spoon on canned chicken soup. Add one half of bullion/mushroom mixture. Cook one hour in 350-degree oven uncovered. Add rest of bullion mixture and mushrooms. Cook for 15 minutes more.
EASY CHICKEN CASSEROLE
by Angela Jones
1 - 10 oz. box chicken/vegetable flavored rice (prepared)
3 - c. cooked chicken (diced)
1 - 16 oz. can French style green beans (drained)
3/4 c. chopped onion
3/4 c. mayonnaise
1 - c. artichoke hearts (chopped and drained)
1 - c. cream of celery soup
salt and pepper to taste
Combine all ingredients in large mixing bowl. Mix well. Pour into greased casserole dish (9x13). Bake for 1 hour at 350 degrees or until golden brown.
EASY EGG WHITE BREAKFAST OMELET (low fat-low calorie)
by Martha's Kitchen in Gulf Shores
Serve with peeled orange and half grapefruit is our favorite Gulf Shores breakfast. (No toast-we are trying to be good.)
6 egg whites
One half green pepper chopped up
3 tablespoons chunky salsa
Pam spray or margarine
Salt and pepper
Low fat cheese (your favorite kind-we used Mexican)
One half onion (optional)
Spray the skillet with Pam or melt margarine. Brown the peppers and onions. Add salsa and stir. Add egg whites and lower temperature to low/medium. Add low fat cheese. Add salt and pepper to taste. Turn once or twice. Joe likes catsup on his eggs - I don't.
EASY STROMBOLI
1 refrigerated "french loaf" (I like Pillsbury)
Jar of either pizza or pasta sauce like Prego
Your choice of pizza toppings - cheese, pepperoni, ham, pineapple, etc.
Open french loaf and cut across width. Carefully unroll to make to rectangles. Spoon on sauce to within one inch of sides. Sprinkle in grated cheese and fill with your choice of pizza toppings. Using fingers paint edges with water. Bring long edges together and pinch and roll to seal. Pinch ends to seal. Make several small slits on top to allow steam to escape. Bake at 350 for about 20 - 25 minutes, until golden brown. Allow to rest for about five minutes; be careful - filling is very hot.
EASY SWISS STEAK
Round steak cut into 3/4" thick pieces
Salt and Pepper
Flour
1 Pkg. Lipton onion soup mix
1 large bell pepper, chopped
15 oz. can tomato sauce
8 oz. water
2 large onions cut into thin slices
1. Cut round steak into serving sizepieces.
2. Sprinkle with salt and pepper; coat with flour
3. Place in a greased 9 X 13 pan.
4. Sprinkle steak with onion soup mix and bell pepper. Place onion slices all over the steak.
5. Mix tomato sauce and water in a small bowl. Pour over steak.
6. Seal with foil. Bake for 2-1/2 hours at 350 degrees.
EGGPLANT PATRICE
1 small eggplant
4 medium tomatoes
2 medium green peppers, chopped
2 medium onions, chopped
3/4 pound sharp cheddar cheese slices (1/8 inch thick)
Salt
pepper
garlic salt
Slice unpeeled eggplant 1/4" thick; parboil. Drain on paper towels; layer egg plant in casserole. Layer tomato; fill spaces, with green pepper and onions. Sprinkle each layer with seasoning. Top layer with cheese. Cover and bake at 400 degrees for 30 minutes. Remove cover and bake at 350 degrees for 30 minutes. Serves 8.
FAVORITE SANDWICH
by Norma Whiting
1 loaf of a refrigerated style French Loaf bread
sliced corned beef ( I use close to a pound)
sliced Swiss cheese
Sauerkraut
Take the COLD French Loaf and open it out on a greased (sprayed) cookie sheet. Spread mustard (I use a sweet honey mustard) and Thousand Island dressing. Layer the corned beef, Swiss cheese and kraut down the middle. Fold the sides over and spread the top with butter or margarine and sprinkle with garlic salt. Bake in a 350 degree oven until it is a nice golden color. Slice on an angle and serve. The men will certainly come back for seconds.
FESTIVE SALMON TRAY
I first made this salmon tray at Joanna's presentation party. It was such a showstopper that everyone asked me who had catered my party. When I answered that my family had done the party, no one believed me. This salmon tray has become a favorite of mine and, guess what? It is low calorie as well as very beautiful.
1 cooked whole salmon (I purchase mine at Sam's in a package)
1 each of yellow, orange, green and red peppers
Some of any combination of the following: mayonnaise, mustard, caviar
(optional if you don't like caviar), chopped onions, softened cream cheese, pimento cheese, capers, finely chopped boiled eggs
Pretty decorative lettuce. Preferably the kind with dark and red leaves.
Crackers of your choice
Place the beautiful lettuce around the silver tray. Place the salmon on the lettuce. Cut the peppers in half and hollow out the middles. Place the peppers around the salmon and fill each with fillings chosen from the ones above. Serve with crackers.
FILLET WITH CHIPOTLE-ORANGE SAUCE
Yield: 2 servings
Preparation: 5 minutes
Cook: 6 to 10 minutes
1 tablespoon butter
2 (6-ounce) beef fillets
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1 tablespoon orange juice
1 tablespoon molasses
1 tablespoon adobo sauce*
In a medium skillet, melt butter over medium-high heat.
Rub olive oil on fillets. Season with salt and pepper.
Cook steaks in skillet for 3 to 5 minutes per side, or until desired degree of doneness is reached.
In a small bowl, combine orange juice, molasses, and adobo sauce, stirring to combine. Spoon sauce over steaks to serve.
*Look for adobo sauce in the Mexican food section of your local grocery store.
BOURSIN MASHED POTATOES
Yield: 2 servings
Preparation: 10 minutes
Cook: 20 minutes
3 cups red potatoes, washed and cut into 1- to 1-1/2-inch pieces
2 tablespoons unsalted butter
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 cup garlic-and-herb-flavored cheese, preferably Boursin*
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
Place potatoes in a saucepan with enough water to cover. Bring to a boil over high heat. Reduce heat to medium. Cook for 15 minutes, or until potatoes are fork tender. Drain potatoes.
With a potato masher, mash potatoes until half of potato chunks are smooth. Add butter and cream, mashing until smooth.
Add salt, pepper, cheese, and herbs, stirring until well blended.
*Boursin cheese is available in the refrigerated cheese section of most supermarkets.
From Taste of the South
FRIED GREEN-TOMATO BLT
Recipe development by Loren Wood
Yield: 4 sandwiches
Preparation: 15 minutes
Cook: 8 minutes per batch
1/2 cup all-purpose flour, divided
1/4 cup yellow cornmeal
1/4 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
1 egg
1/4 cup buttermilk
1/2 cup olive oil
1 green tomato, sliced into 4 (1/2-inch thick) slices
8 slices sourdough bread, toasted
1 recipe Chipotle Mayonnaise (Recipe follows.)
4 leaves Boston lettuce
12 slices bacon, cooked
Spoon 1/4 cup flour into a shallow dish; set aside.
Combine remaining 1/4 cup flour, cornmeal, 1/8 teaspoon salt, and 1/8 teaspoon pepper in another shallow dish.
In a third shallow dish, whisk egg with buttermilk.
In a 10-inch nonstick skillet, heat olive oil over medium-high heat on stovetop.
Evenly sprinkle each tomato slice with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Dust tomato slices in remaining 1/4 cup flour, then dip in buttermilk mixture, and dredge in cornmeal mixture. Fry tomatoes, in batches, for 3 to 4 minutes per side, or until lightly browned and tender.
To assemble sandwiches, evenly spread each slice of toasted bread with Chipotle Mayonnaise; then layer lettuce leaf, 3 slices bacon, and fried tomato.
CHIPOTLE MAYONNAISE
Recipe development by Loren Wood
Yield: 1/2 cup
Preparation: 15 minutes
1/2 cup mayonnaise
2 tablespoons chopped fresh chives
2 tablespoons minced chipotle peppers
1 green onion, minced
2 teaspoons fresh lime juice
1/8 teaspoon salt
In a small bowl, combine all ingredients, stirring well. Cover and chill.
From Taste of the South
GRILLED PORTOBELLO MUSHROOM SANDWICHES
Yield: 4 servings
Preparation: 25 minutes
Marinate: 4 hours to overnight
Cook: 30 minutes
2/3 cup extra-virgin olive oil, divided
3 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 Vidalia onion, sliced into
4 (1/4-inch thick) slices
2 large red bell peppers, sliced vertically into fourths
4 portobello mushroom caps
4 kaiser rolls, split
4 slices provolone cheese
1 recipe Roasted Garlic-Basil Mayonnaise (Recipe follows.)
In a resealable plastic bag, combine 1/3 cup olive oil, 3 tablespoons vinegar, salt, and pepper. Add onion slices, red bell pepper slices, and mushroom caps. Seal bag and turn to coat. Refrigerate for 4 hours to overnight, turning bag periodically.
Brush remaining 1/3 cup olive oil over cut sides of kaiser rolls. Coat grill rack with nonstick cooking spray before heating the grill. Grill cut sides of kaiser rolls over medium heat for 2 to 3 minutes, or until toasted; set aside.
Drain and discard marinade from onions and bell peppers. Grill onions and bell peppers over medium heat for 10 to 12 minutes, or until tender, turning frequently; set aside. Grill mushroom caps for 8 to 10 minutes. Place provolone slices on top of mushroom caps just before removing from grill, allowing cheese to melt.
Spread inside of split kaiser rolls with Roasted Garlic-Basil Mayonnaise. Top with mushroom caps, bell peppers, and onions.
ROASTED GARLIC-BASIL MAYONNAISE
Yield: 1/2 cup
Preparation: 5 minutes
1/2 cup mayonnaise
3 tablespoons chopped fresh basil
2 teaspoons minced roasted garlic
2 teaspoons fresh lemon juice
1/8 teaspoon salt
In a small bowl, combine all ingredients, stirring well. Cover and chill.
From Taste of the South
GROUND TURKEY MEATLOAF
3 lbs ground turkey
1 and one half cup oats
1 large onion, chopped
1 can (8 oz) tomato sauce
3 tablespoons Worchestershire sauce
1 large egg
1 teaspoon salt
6 tablespoons ketchup
In a large bowl, mix all ingredients except 2 tablespoons ketchup. Put in a large Pyrex bowl that has been sprayed with Pam. Spread the other 2 tablespoons of ketchup over the top of the meat. Bake for 1-1/4 hours at 400 degrees.
HONEY-DIJON ORANGE DUCK BREAST
Yield: 4 servings
Preparation: 5 minutes
Cook: 8 minutes
Bake: 20 minutes
4 duck breast halves, boneless and skin on
1 tablespoon olive oil
2 teaspoons kosher salt, divided
2 teaspoons coarse ground black pepper, divided
1 recipe Honey-Dijon Orange Glaze (Recipe follows)
Preheat oven to 375 degrees.
Pat duck dry with a paper towel. With a sharp knife, score skin in a cross-hatch pattern. Season both sides of each duck breast with approximately 1/2 teaspoon each salt and pepper.
In a cast-iron skillet, heat olive oil over medium-high heat on stovetop. Place duck in skillet, skin-side down. Cook for 5 to 8 minutes until skin browns. Turn and cook for an additional 5 to 8 minutes until other side browns.
Place skillet in oven. Bake duck to an internal temperature of 165 degrees, or until desired degree of doneness.
Remove duck from skillet and reserve pan with drippings for Honey-Dijon Orange Glaze. Loosely cover duck until serving time. Drizzle with Honey-Dijon Orange Glaze before serving, or serve glaze on the side.
HONEY-DIJON ORANGE GLAZE
Yield: 2 cups
Preparation: 5 minutes
Cook: 5 minutes
1 cup honey
1/2 cup whole-grain Dijon-style mustard
2 tablespoons fresh orange zest
2 tablespoons fresh orange juice
Reserved duck drippings
In the same skillet used for the duck, whisk all ingredients together. Cook over medium heat on stovetop until reduced by one-third, or until desired thickness is reached.
From Taste of the South
HOT CHICKEN SALAD
2 cups diced cooked chicken
2 cups diced celery
1/2 cup slivered almonds
1/2 teaspoon salt
2 tablespoons lemon juice
1 cup mayonnaise
1/2 cup shredded Cheddar cheese
2/3 cup crushed potato chips
Preheat oven to 350 degrees. Lightly butter a 11⁄2 quart casserole dish.
In large mixing bowl, combine chicken, celery, almonds, salt, lemon juice, and mayonnaise. Spoon into prepared dish.
In small bowl, combine cheese and potato chips. Sprinkle over casserole.
Bake uncovered 20 to 25 minutes or until bubbly. Yield: 4 to 6 servings.
From Taste of the South
INDIVIDUAL MEATLOAF SANDWICHES
Yield: 6 sandwiches
Preparation: 25 minutes
Cook: 1 hour
1-1/2 pounds ground chuck
3/4 cup finely chopped green bell pepper
3/4 cup finely chopped onion
3/4 cup finely chopped celery
1/3 cup plus 2 tablespoons ketchup, divided
3 tablespoons sugar
2 tablespoons chili powder
1-1/2 teaspoons salt
2 eggs, lightly beaten
1/2 cup milk
1 cup fresh bread crumbs
3 tablespoons brown sugar
6 kaiser rolls
Garnish: lettuce, sliced tomatoes, dill pickle chips, or toppings of your choice
Preheat oven to 350 degrees.
In a large bowl, combine ground chuck, bell pepper, onion, celery, 2 tablespoons ketchup, sugar, chili powder, salt, eggs, milk, and bread crumbs. Shape into 6 patties.*
Place patties on a broiler pan. In a small bowl, combine remaining 1/3 cup ketchup and brown sugar. Spread 1 tablespoon ketchup mixture on top of each patty.
Bake for 1 hour. Serve on kaiser rolls. Garnish with toppings, if desired.
*Meatloaf patties can be wrapped tightly in plastic wrap and frozen at this point, if desired. Let thaw in refrigerator overnight before broiling.
From Taste of the South
JOE'S BIRTHDAY CROCK-POT SMOTHERED CHICKEN
I had to work all day on Joe's birthday last week, so I had to have a crock-pot dish for all of the family that night. This one is so quick and easy and we served it with rice, a salad and broccoli. I also made angel biscuits, my family's favorites. We served bakery cake!
18 frozen chicken breasts
4 cans low fat cream of mushroom soup (do not add water)
2 cans mushrooms, drained
your favorite chicken spices
Put the frozen chicken breasts in the crock-pot. Shake on all of your favorite family spices. I used several of the salt free ones as well as a little salt and pepper. I also used a few onion flakes. Spoon the cream of mushroom soup right onto the top of the chicken breasts. Drain the mushrooms from the can and dump on top of the clumps of cream of mushroom soup. Cook on low all day. It is wonderful and has the most wonderful gravy to put on rice.
JOYCE'S BEAN SOUP
Yield: 5-1/2 quarts
Preparation: 30 minutes
Cook: 3 hours, 45 minutes
2 (16-ounce) packages dried great northern beans
19 cups water, divided
2 medium onions, chopped
2 cups diced celery
4 tablespoons Worchestershire sauce
4 teaspoons chicken bouillon granules
2 teaspoons salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes
4 cups tomato-vegetable juice cocktail
1 (16-ounce) package Kielbasa sausage, cut into 1/2-inch thick slices and quartered
Sort and wash beans; place beans in a large Dutch oven. Add 6 cups water and bring to a boil over medium-high heat on stovetop. Boil for 2 minutes; drain. Add 6 cups boiling water to beans; return to a boil, cover with lid, and remove from heat. Let stand for 1 hour.
Add onion, celery, Worcestershire sauce, bouillon, salt, and pepper to beans. Bring to a boil over medium-high heat on stovetop. Reduce heat and simmer for 3 hours, or until beans are tender. Add garlic, diced tomatoes, and vegetable juice cocktail.
In a small, microwave-safe bowl, place sausage and add water to cover. Place plastic wrap over bowl, turning back one side to let steam escape. Microwave on High (100 percent power) for 2-1/2 minutes; carefully drain sausage.
Add cooked sausage to soup. Stir in 7 cups boiling water, or as much as needed to achieve desired consistency. Simmer for 45 minutes.
From Taste of the South
KENTUCKY HOT BROWN
Recipe courtesy of The Brown Hotel, Louisville, Kentucky
Yield: 4 sandwiches
Preparation: 35 minutes
Bake: 8 minutes
1/4 cup butter
1/4 cup all-purpose flour
1-1/2 cups milk
3 tablespoons plus 1/4 cup grated Parmesan cheese, divided
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 egg, lightly beaten
4 slices wheat bread, toasted
16 slices deli roast turkey
1 tomato, sliced into 4 (1/2-inch) slices
1/2 teaspoon paprika
8 strips bacon, cooked
Preheat oven to 500 degrees. Lightly grease 4 (6-inch) casserole dishes; set aside.
In a medium saucepan, melt butter over medium heat on stovetop. Add flour, whisking until smooth. Stir in milk, 3 tablespoons Parmesan cheese, salt, and pepper. Cook for 10 minutes, stirring constantly. Stir in egg and continue to cook for approximately 5 minutes until mixture thickens, stirring frequently. Remove from heat.
To assemble sandwiches, place toast slices in bottom of prepared casserole dishes. Top each with 4 turkey slices and 1 tomato slice. Divide milk mixture evenly over each slice of bread. Sprinkle evenly with 1/4 cup Parmesan cheese and paprika.
Bake for 8 minutes, or until bubbly. Place 2 bacon strips across the tops of each sandwich; serve immediately.
From Taste of the South
LEMON GARLIC CHICKEN
6 fresh chicken breasts cut into 3 pieces each
(You could remove the skins, but I think leaving the skin on keeps it more moist.)
Lemon Garlic Marinade
1 cup fresh lemon juice
1 cup olive oil
1 whole head of garlic about 8 cloves, chopped fine
1/4 cup of fresh parsley, chopped
Whisk these ingredients into a bowl and transfer to a container with tight fitting lid. Toss in chicken and flip once or twice and refrigerate for 45 min. Heat Oven to 395 degrees. Place chicken on broiler pan (line it with foil for easy clean-up). Bake for about 45-55 min. (Check meat and be sure juices run clear. Half-way through the cooking, I turn the pieces over.) Now salt and pepper to taste. Serve with Zatarain's yellow rice, and fresh tossed salad - it makes a delicious meal and it smells soooooo good while in the oven you can hardly wait to eat.
LEMON-PARSLEY RICE PILAF
Yield: 8 servings
Preparation: 10 minutes
Bake: 20 minutes
3 cups chicken stock
1 cup water
6 tablespoons butter, divided
1/2 cup finely diced onion
2 cups long-grain rice*
2 teaspoons lemon zest
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
1/2 cup sliced almonds
*Do not wash rice before cooking, and do not use instant rice or quick-cooking rice.
Preheat oven to 350 degrees.
In a medium saucepan, bring chicken stock and water to a simmer over medium heat on stovetop.
In a large, ovenproof saucepan or Dutch oven, melt 4 tablespoons butter. Add onion and sauté until softening begins. Do not brown. Add rice and stir until completely coated with butter.
Measure 3-1/4 cups simmering chicken stock and add to rice mixture. Bring rice to a boil. Add lemon zest, lemon juice, and fresh herbs. Cover tightly.
Bake for 18 to 20 minutes until liquid is absorbed and rice is done, dry, and fluffy.
Turn rice out into bowl and fluff with a fork. (This releases steam and prevents further cooking.) Stir in remaining 2 tablespoons butter and sliced almonds.
From Taste of the South
LETTUCE WRAPS
16 large lettuce leaves
1 pound ground beef
1 Tablespoon cooking oil
1 large onion, chopped
2 cloves of fresh garlic, minced
1 Tablespoon soy sauce
One fourth teaspoon Hoi sin sauce
2 teaspoons minced pickled ginger or use powdered ginger
1 Tablespoon rice wine vinegar
Asian chili pepper sauce (optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch of green onions, chopped
2 teaspoons Asian (dark) sesame oil
Carefully wash the lettuce leaves and pat dry.
Brown the ground beef in the oil. Drain and set aside.
Sauté the onions until soft and add the garlic, soy sauce, hoi sin sauce, ginger, vinegar, and chili pepper sauce to the onion. Stir.
Stir in the chopped water chestnuts, sesame oil and green onions and continue cooking about 2 minutes. Stir in the cooked ground beef.
To serve: Divide the mixture into 16 portions and spoon into the lettuce leaves. Wrap the leaves like a burrito.
Makes 4 servings
LOW CALORIE, CROCK POT CHICKEN
by Sherry Walker
I have a slow cooker that is oval and will hold 2 whole chickens.
Wash 2 chickens.
Place them in the slow cooker breast side up.
Put salt and pepper on them and then place a bay leaf on the breast of each chicken.Put your cooker on low and when it is time for supper, remove the bay leaves and throw them away, take the chickens out and there will be broth in the cooker. I would usually make mashed potatoes and a vegetable and thicken the broth with flour and water to make a gravy. My husband and children loved this and it was so easy. You can also use the leftover chicken for chicken salad or even other recipes. This is just a very easy way to cook chicken.
LOW CALORIE OVEN ORANGE CHICKEN
2 lbs. chicken, cut in pieces
2 T. soy sauce (may be skinned)
2 T. flour
1/4 c. chopped green pepper
1/2 tsp. salt
1/4 c. chopped onion
1/2 tsp. garlic powder
1/4 c. water
1/2 tsp. dry mustard
1/4 c. orange juice
1/4 c. catsup
1/4 tsp. black pepper
Place chicken pieces in 2 quart baking dish. Sprinkle with green pepper. Combine rest of ingredients; pour over chicken. Bake 1 hour and 15 minutes in 350 degree oven.
LOW FAT CHICKEN 'N DUMPLINGS
4 chicken breasts
1 can fat free chicken broth
1 can low fat cream of chicken soup
3 cups water, more if you like thinner dumplings
6 fat free flour tortillas
Boil chicken breasts until done. Discard broth. Heat fat free broth, cream of chicken soup and 3 cans of water until boiling. Cut up tortillas and drop into boiling liquid. Cook about 10 minutes. And add pulled chicken. Cook another 10 minutes.
LOW FAT MODERN RECIPE FROM GAY JORDAN OF TEXAS
Here is a low fat meal that I enjoy making especially in the summer. I don't have to stand over the stove.
1. Line a 9x13 pan with heavy duty foil....or use a cooking stone dish.
2. Season 4 chicken breasts according to your taste, place in the pan. Then add pealed and quartered potatoes, wedged cabbage, carrots, onion, and even bell pepper and celery if desired.
3. Seal the foil and bake at 350 for about 1 hr. 15 minutes. The steam from the meat cooking cooks the veggies.... mmmmmm.....wonderful.
4. You can substitute other meats. Round steak does well...and gets very tender.
MACARONI AND CHEESE
Yield: 4 to 6 servings
Preparation: 15 minutes
Cook: 25 minutes
8 ounces (2 cups) dry corkscrew macaroni
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup milk
1 cup half-and-half
2 cups shredded Cheddar cheese
1/4 teaspoon salt
1/2 teaspoon Original Tabasco® Pepper Sauce
Cook macaroni in a large saucepan according to package directions; drain and return to saucepan.
Melt butter in a medium saucepan. Stir in flour and cook for 1 minute. Add milk and half-and-half; cook and stir for approximately 5 minutes, or until slightly thickened and bubbly. Reduce heat to low and stir in cheese until melted. Stir in salt and pepper sauce.
Pour over warm macaroni in saucepan and stir well; cook and stir for 2 to 3 minutes, or until heated through. Serve with additional pepper sauce, if desired.
From Taste of the South
MARINATED GRILLED VEGETABLE KABOBS
Yield: 6 servings
Preparation: 1 hour
Refrigerate: 1 hour
Cook: 10 minutes
1 small zucchini, cut into 1-inch pieces
1 small eggplant, cut into 1-inch pieces
1 small yellow squash, cut into 1-inch pieces
1 ear corn, blanched and cut into 1-inch pieces
1 small onion, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 (1-pint) container cherry tomatoes
1 recipe Olive Vinaigrette (Recipe follows.)
Soak 6 wooden skewers in water for 1 hour. Place each vegetable in a separate resealable plastic bag. (You will need 7 bags.) Evenly divide vinaigrette among bags. Seal bags and refrigerate for 1 hour.
Preheat grill to Medium (350 degrees to 400 degrees). Slide vegetables onto skewers in desired order. Grill for 6 to 8 minutes, or until tender.
OLIVE VINAIGRETTE
Yield: approximately 3/4 cup
Preparation: 15 minutes
1/4 cup white balsamic vinegar
1/4 cup extra-virgin olive oil
2 tablespoons chopped kalamata olives
2 tablespoons chopped green olives
2 tablespoons red-wine vinegar
2 tablespoons kalamata-olive juice
1 teaspoon Italian seasoning
1 teaspoon sugar
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon ground black pepper
In the container of an electric blender, combine all ingredients and process until well blended.
From Taste of the South
MARINATED PORK CHOPS
Vince Snowbarger
4 pork chops
1/2 cup vegetable oil
1/2 cup soy sauce
2 Tablespoons brown sugar
1-teaspoon mustard
1-teaspoon garlic powder
Place pork chops in a plastic bag. Combine all other ingredients and our over chops. Marinate all-day or overnight in the refrigerator. Turn several times. Grill chops 7-9 minutes on each side. Do not add salt.
MARTHA'S VEGETABLE FISH LUNCH
I have been trying to really stick with Weight Watchers this week. I just tried this for lunch and it was delicious and right on program! I really wanted some salsa to go on top of the whole thing but alas I found no salsa in my refrigerator. I am also going to try this same recipe in the microwave next but adding salsa. I am having so much fun trying to experiment with diet/healthy/Weight Watchers recipes.
1 package Gorton's grilled fish fillets (Lemon butter)
1 package frozen vegetables (cauliflower, broccoli, peppers)
Your favorite salt free spices from Mrs. Dash or McCormick
In a skillet place the two frozen fillets and 1 cup of water. (There are two fillets in one package and each only has 120 calories with 6 g of fat per fillet.) Add your favorite spices. I prefer the salt free but I have to confess, I also put a little Dale's Steak Sauce and a little Worcestershire and a shake of balsamic vinegar in the water. Cook, covered, on almost high for 10 minutes turning once. After 10 minutes dump the package of frozen vegetables in the skillet and cover again. Continue cooking for about 8 minutes or until the vegetables are done.
MORE-MORE CASSEROLE
This casserole has always been called "more more" because it is so good most people call for "more, more" after the first helping. I first had this casserole at my friend Jill Anderson's home in Dallas.
2 tablespoons salt
4-6 quarts boiling water
1 pound medium egg noodles
1 cup chopped onion
2 tablespoons butter
4 pounds ground chuck (beef)
2 cups celery
1 and one half cup chopped bell pepper
6 eight-ounce cans tomato sauce
1 pound can whole kernel corn, drained
Salt to taste
1 pound Cheddar cheese, grated
Add the 2 tablespoons salt to boiling water. Cook noodles until tender. Drain thoroughly. Sauté onion and celery in butter in large skillet until soft. Add meat and cook until browned. Add pepper, tomato sauce, drained corn and salt to taste. Mix well. Combine meat mixture with drained, cooked noodles. Put into 6 quart baking dish. Cover and cook at 350 degrees for one half-hour and then cook uncovered for one half-hour. Top with cheese for the last ten minutes of cooking time. About 20 portions.
NEW-FANGLED MACARONI AND CHEESE
2 cups uncooked elbow macaroni
10 oz package frozen chopped broccoli
8 oz diced ham
2 cups prepared (grocery store) cheese sauce
1 cup shredded cheddar cheese
Boil macaroni for 7 minutes in 3 qts. water; during the last 2 minutes of cooking, add the broccoli. Drain the broccoli/macaroni and stir in ham and the cheese sauce. Pour into 9x13 greased baking dish and bake at 350 degrees for 30 minutes. Turn off the oven and sprinkle the shredded cheese on top of the dish. Keep the oven door open and allow the cheese to melt on top for 5 minutes before serving with a tossed salad. Depending on portion sizes, makes 6-8 servings. You can substitute low fat cheese food. For a Mediterranean variation, substitute the cheeses with Al Fredo sauce and mozzarella.
NUTTY CHICKEN
4 chicken breasts
2 cups buttermilk
6 ounces sharp cheese, grated
6 ounces almonds, chopped
salt and pepper to taste
Marinate chicken in milk for one hour; drain. Add salt and pepper to taste. Combine grated cheese and chopped almonds. Roll chicken in cheese and almond mixture. Sprinkle remaining mixture on top and bake at 350 degrees for one hour.
OLIVER'S FAMOUS GRILLED STEAKS
Yield: 4 to 8 servings
Preparation: 10 minutes
Marinate: 1 hour
Cook: 30 to 45 minutes
4 (8- to 10-ounce) Angus ribeye steaks
1/2 cup red-wine vinegar
1/2 cup Worcestershire sauce
1/2 cup soy sauce
8 teaspoons seasoned salt
8 teaspoons seasoned pepper
8 teaspoons steak seasoning
4 teaspoons garlic salt
Place steaks in a 9-x-13-inch baking dish.
In a small bowl, combine vinegar, Worcestershire, and soy sauce. Pour half of sauce over one side of steaks; rub steaks to encourage absorption. Repeat for opposite side of steaks.
In another small bowl, combine dry seasonings. Sprinkle steaks with half of dry seasonings; rub steaks to encourage absorption. Repeat for opposite side of steaks.
Cover dish with plastic wrap. Marinate steaks at room temperature until no longer chilled, approximately 1 hour.
Preheat grill to High (400 degrees to 450 degrees).
Sear steaks on both sides over direct heat on grill. Reduce heat to Medium (300 degrees to 350 degrees) and cook until desired doneness is reached, turning occasionally.*
*The best way to make certain that meat reaches a safe internal temperature is to use a meat thermometer. This cuts out the guesswork and prevents overcooking or undercooking of meat. Steaks should be cooked to a temperature of at least 145 degrees (medium-rare).
This recipe is from Hoffman Media publisher Phyllis Hoffman's parents, Oliver and Mimi Norton.
OVEN BEEF STEW
In a large Dutch oven mix together:
1 can (16oz.) crushed tomatoes
2/3 cup dry red wine(or water)
1/2 cup beef broth
1/4 cup quick cooking tapioca
1 tablespoon sugar
2 teaspoons dried fines herbs
2 teaspoons salt
2 small bay leaves
1/2 teaspoon pepper
Add:
3 pounds cubed lean boneless beef chuck (or I will cut up what ever nice roasts are available)
1 pound carrots-peeled and quartered (I have also used the baby ones in the bags - EASY)
4 large ribs celery cut into 1 in. chunks
3 medium onion peeled and cut into large chunks
Stir everything together. Cover and bake at 325 for about 3 hours, stirring twice, until meat is tender & sauce is thickened. Discard bay leaves before serving or refrigerating. It really is BEST made a day or 2 ahead! I love that!
OVEN FRIED CHICKEN
One third cup biscuit mix
One half teaspoon salt
One fourth teaspoon pepper
One medium frying chicken, cut into pieces (or chicken breasts)
One egg, slightly beaten
One third cup butter or margarine
Place biscuit mix, salt and pepper in clean paper bag. Dip chicken in beaten egg and drop pieces one by one into mixture, shaking thoroughly. Melt butter in pan. Arrange pieces in pan with one side of each touching bottom. Bake uncovered in oven at 425 degrees from 15-30 minutes until each side is brown and tender. Serve hot with fresh, buttered biscuits!
OVERNIGHT BAKED TURKEY
10 to 12 pound turkey
1/2 cup (1 stick) margarine, softened
Salt and pepper to taste
3 ribs celery
1 large onion
1 whole apple
4 cups very warm water
Preheat oven to 475 degrees.
At 10:00 p.m., rub turkey with margarine and salt and pepper. Place into roasting pan with lid. Add celery, onion, apple, and warm water to pan. Cover with lid and bake for 1 hour. Turn oven off and do not open door. Leave overnight. In the morning, turkey will be golden brown and tender.
From Taste of the South
OVEN-SMOKED PORK TENDERLOIN
1 (2-pound) pork tenderloin
2 tablespoons course salt
1 tablespoon black pepper
1 tablespoon garlic powder
3 tablespoons liquid smoke
1 medium onion, sliced
2 bay leaves
1 cup water
Barbeque sauce
1. Combine salt, pepper, garlic powder, and liquid smoke. Rub salt mixture over pork tenderloin. Cover and refrigerate 6 to 8 hours.
2. Preheat oven to 375 degrees. Put sliced onion and bay leaves in roasting pan. Place marinated pork tenderloin on top of onion. Add water.
Cover and cook 45 to 60 minutes or until meat thermometer reaches 170 degrees. Let cool for 30 minutes. Slice or chop tenderloin. Cover with barbeque sauce and return to oven to heat. Yield: 8 servings.
From Taste of the South
PAN-SEARED CHICKEN WITH BLUEBERRY SAUCE
Yield: 4 servings
Preparation: 5 minutes
Marinate: 2 hours
Cook: 35 minutes
3 tablespoons olive oil
1-1/2 tablespoons white-wine vinegar
1-1/2 tablespoons blueberry juice
1-1/2 teaspoons lime juice
2 cloves garlic, minced
4 boneless, skinless chicken breast halves
1 cup fresh blueberries, washed and dried
1 cup puréed raspberries
2 tablespoons vegetable oil
In a heavy-duty, resealable plastic bag, combine olive oil, vinegar, blueberry juice, lime juice, and garlic. Add chicken, turning to coat all sides. Seal bag and marinate in refrigerator for 1 to 2 hours.
Reserving marinade, remove chicken and pat dry with paper towels.
In a small saucepan, combine reserved marinade, blueberries, and raspberry purée. Cook over medium heat on stovetop, stirring occasionally, for 5 to 7 minutes, or until slightly thickened. Remove from heat and set aside.
In a large skillet over medium-high heat on stovetop, heat vegetable oil. Cook chicken for 8 to 12 minutes per side, or until chicken is browned on the outside and is no longer pink on the inside.
Serve with sauce.
From Taste of the South
PINEAPPLE-GLAZED HAM
Yield: 10 to 15 servings
Preparation: 10 minutes
Bake: 1 hour
Cook: 5 minutes
1 (6- to 7-pound) spiral-sliced ham
1 (16-ounce) jar pineapple preserves
2 tablespoons freshly grated orange zest
2 tablespoons fresh orange juice
1/2 teaspoon ground cloves
Preheat oven to 325°.
Place ham, cut side down, in a large roasting pan. Bake for approximately 1 hour, or until nicely browned.
In a small saucepan, heat preserves, zest, orange juice, and cloves over low heat, stirring frequently, until preserves are melted. Set aside.
Remove ham from oven, turn on its side, and brush outside and in between slices evenly with preserve mixture.
Let ham rest for 5 to 15 minutes, then serve.
From Taste of the South
POPPYSEED CHICKEN CASSEROLE
3 cups of diced/shredded chicken
1 cup of sour cream
1 can of cream of chicken soup
TBls. Of poppyseeds
1 stick of butter
1 box Ritz Crackers
Melt butter. Crush Ritz Crackers and mix with melted butter.
Combine sour cream, cream of chicken soup and poppyseeds.
Layer one cup of chicken followed by a layer of the soup/sour cream/poppyseed mixture. Top with Ritz Crackers as desired. Continue this until you have three layers of each mixture. Bake at 350 degrees for 30 minutes.
PORK & SAUERKRAUT IN A CROCKPOT
2 quarts sauerkraut (if not using home canned, you will need roughly 2 lbs of kraut)
3-5 lb. frozen pork roast (if your butcher doesn't have "pork roasts" look for a boneless pork loin)
In a 2 1/2 - 3 quart crockpot, empty one jar of kraut. Trim some of the fat away from the pork roast and add to the crock pot. Pour the second jar of kraut over the pork. Because you are starting with a frozen piece of meat, start this the night before around 10 p.m. Cook on the LOW setting. By 5 p.m. the next day the meat will be so tender that it will break apart with a fork. Serve with mashed potatoes and buttered, seedless, dark rye bread.
Tips & Tidbits
If you are uncomfortable starting a frozen piece of meat at 10 p.m., you can thaw your pork roast and start cooking it in the morning. Allow at least 8 hours of cooking time on low.
PRIME RIB WITH HORSERADISH CREAM
Yield: 12 servings
Preparation: 5 minutes
Bake: 3 hours
1 (6-1/2 - to 7-pound) prime rib
1 tablespoon olive oil
2-1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 recipe Horseradish Cream (Recipe follows)
Rub prime rib with olive oil, salt, and pepper. Cover and refrigerate for 4 hours, or overnight.
Remove from refrigerator and let come to room temperature.
Preheat oven to 325 degree.
Place prime rib on a rack in a roasting pan. Cook for 2 hours and 45 minutes to 3 hours, or until a meat thermometer reaches an internal temperature of 145 degrees, or desired doneness. Remove from oven and let stand for 10 minutes before carving.
Serve with Horseradish Cream.
HORSERADISH CREAM
Yield: 3 cups
Preparation: 5 minutes
Chill: 1 hour
1 cup heavy whipping cream
3/4 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon chopped fresh chives
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Garnish: additional chopped fresh chives
In a medium mixing bowl, beat cream at medium speed with an electric mixer until thickened. Add remaining ingredients, beating to combine. Cover and chill 1 hour before serving. Garnish with chopped fresh chives, if desired.
From Taste of the South
RED AND GREEN SHRIMP ENCHILADAS
Yield: 8 servings
Preparation: 30 minutes
Cook: approximately 45 minutes
1 pound unpeeled large fresh shrimp
2 tablespoons olive oil
1 large onion, chopped
1 red bell pepper, chopped
1 jalapeño pepper, seeded and chopped
1 (1.25-ounce) package chipotle-flavored taco-seasoning mix
1/2 cup sour cream
1 (8-ounce) package shredded quesadilla Mexican melting cheese
12 (6-inch) corn tortillas
1 (10-ounce) can mild red enchilada sauce
1 (10-ounce) can mild green enchilada sauce
1 cup (4 ounces) shredded Monterey Jack cheese
Preheat oven to 350°.
Peel and devein shrimp; set aside.
In a skillet, heat olive oil over medium heat on stovetop. Add onion, bell pepper, and jalapeño. Cook, stirring constantly, until vegetables are tender. Add shrimp and taco seasoning. Cook, covered, for 5 minutes, or until shrimp turn pink. Remove from heat. Stir in sour cream and quesadilla cheese.
Heat tortillas in microwave oven for 30 seconds on High (100 percent power), or until warm.
Spoon shrimp mixture evenly down center of each tortilla and roll up. Place seam-side down in a lightly greased baking dish.
Pour green enchilada sauce over half of enchiladas. Pour red sauce over remaining half. Sprinkle with Monterey Jack cheese. Bake for 30 minutes, or until hot and bubbly.
From Taste of the South
RITZY CHICKEN
by Phyllis Hoffman
4-6 large chicken breast
1 sleeves Ritz crackers
1/2 cup milk
Wash chicken and dry.
Crush crackers and put in plastic baggie.
Dip chicken in milk then drop in crumb mixture. Coat evenly.
Place on greased baking sheet and bake or 350 degrees for 1 hour or until done. Do not overbake, just until done and tender
ROASTED SALMON WITH FRESH HERBS
Yield: 8 servings
Preparation: 10 minutes
Chill: 15 minutes
Bake: 10 to 12 minutes
1 whole salmon filet (approximately 2-1/2 pounds)
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
2 cloves garlic, minced
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
Preheat oven to 400°. Line a baking sheet with aluminum foil and spray lightly with nonstick cooking spray. Place salmon filet, skin-side down, on foil; set aside.
In a small bowl, combine herbs, garlic, salt, pepper, lemon juice, and olive oil. Spread mixture over salmon and let sit for at least 15 minutes or up to 1 hour in the refrigerator.
Roast for 10 to 12 minutes in preheated oven.
From Taste of the South
SASSY MEATLOAF
by Marilyn Sudbeck
1 lb lean ground beef
1 1/4 cup salsa(mild to hot depending on your taste)I used the mild salsa.
3/4 cup quick cooking oatmeal
1 carrot shredded
2 plum tomatoes chopped
1/2 cup chopped mushrooms - fresh
Bake in a loaf pan l hour 5 minutes or until done at 350 degrees Let sit 10 minutes to cool. Cut into six servings. It is only 4 weight watchers points per serving. The servings are generous.
SAUERKRAUT GOULASH
2 tablespoons olive oil
1 cup chopped onion
1 clove garlic (I use lots)
1 T. Hungarian paprika
3 cups canned chicken stock (undiluted)
2 pounds cubed pork
2 cups drained sauerkraut
one half teaspoon caraway seeds
one fourth cup tomato juice
2 tablespoons flour
1 cup sour cream
salt and pepper to taste
Melt oil in large pot. Add onion and garlic and cook stirring until onion is translucent. Add paprika and 1/2c stock, bring to boil. Add pork, cover pot and simmer for 1 hour.
Add sauerkraut, caraway seeds, tomato juice and remaining stock to pot. Simmer, cover and cook for an hour. Mix the flour and sour cream together and stir into the pot. Simmer 10 more minutes and season with salt and pepper. Serve over buttered noodles.
SHREDDED BBQ BEEF SANDWICHES
Yield: 10 servings
Preparation: 10 minutes
Cook: 9 hours
1 large yellow onion, sliced
1 (2.5-pound) boneless chuck roast
2 tablespoons Worcestershire sauce
1 cup barbeque sauce
1 (12-ounce) can Dr Pepper®
10 sandwich buns
Place onions in bottom of a 4-quart slow cooker.
Place roast on top of onions.
Sprinkle roast with Worcestershire sauce, top with barbeque sauce. Pour Dr Pepper® over roast.
Cover and cook on High for 5 hours, or on Low for 9 hours.
Remove beef and onion to a large bowl, reserving liquid; shred beef. Add 1 cup reserved liquid to beef to moisten; serve on buns, with additional reserved sauce for dipping.
From Taste of the South
SHRIMP & PEPPER PASTA
by Pat Henry
1 or 2 Medium Onions - Cut into thin wedges
2 Garlic Cloves - Minced
2 tbsp. Olive Oil
1 lb. Shrimp - Peeled and Deveined
1 Medium Red Pepper - Thinly sliced
1 Medium Green Pepper - Thinly sliced
1 Can (28oz) Whole Tomatoes - Drained and Chopped
1/2 Cup Picante Sauce
1-1/2 tbsp. Basil
1/2 tsp. Oregano
1/2 lb. Linguini - Cooked & Drained
Add Ins.....
1/8 tsp. Cayenne
Salt & Pepper to taste
In a large skillet, cook Onion and Garlic in Olive Oil until Onion is tender, but not brown. Add Shrimp & Peppers; cook for 4 minutes or until Shrimp is no longer opaque, stirring constantly. Add tomatoes, picante sauce, basil, oregano, salt, pepper, and cayenne, heat through. Toss in Linguini and mix until all ingredients are heated. Serve with additional Picante sauce. Serves 6
SHRIMP SALAD
1-1/2 pounds cooked small shrimp
3 tablespoons lemon juice
3/4 cup thinly sliced celery
1/4 cup chopped green onions
2 tablespoons chopped, fresh dill
1/2 cup mayonnaise
1/2 cup sour cream
Salt and black pepper to taste
Hot sauce, optional
Bibb lettuce leaves
In medium mixing bowl, combine shrimp, lemon juice, celery, green onions, and fresh dill. Cover and refrigerate.
In small bowl, combine mayonnaise and sour cream. Up to 30 minutes prior to serving, toss shrimp mixture with dressing. Return to refrigerator until ready to serve. Add salt and pepper to taste and hot sauce if desired.
To serve, place a Bibb lettuce leaf on individual plate and top with shrimp salad. Yield: 4 to 6 servings.
From Taste of the South
SNUG HOLLOW'S VERY CRISP OATMEAL AND CORN WAFFLES
Yield: 4 to 5 servings
Preparation: 15 minutes
Bake: 2 to 3 minutes per batch
1-1/4 cups rolled oats (not instant)
1/2 cup unbleached all-purpose flour
1/2 cup plain cornmeal
3 tablespoons brown sugar
4 teaspoons baking powder
3/4 teaspoon salt
2 eggs, lightly beaten
1 cup heavy cream
1 cup milk
6 tablespoons melted butter
Garnish: maple syrup, yogurt, and fresh fruit
Preheat waffle iron to Medium.
In a large bowl, combine oats, flour, cornmeal, brown sugar, baking powder, and salt. Stir in eggs, cream, milk, and butter. Let stand for 2 minutes.
Pour approximately 1 cup batter onto hot waffle iron and bake for 2 to 3 minutes, or until waffles cease to steam. Keep an eye on the waffle iron; these waffles crisp up quickly.
Serve with maple syrup, yogurt, and fresh fruit on the side, if desired.
From Taste of the South
SOUTH AMERICAN HASH
2 T. oil
one half c. diced bell pepper
one fourth c. diced onions
1 small can mushrooms
1 pound ground chuck
1 - 20 oz. can tomatoes, mashed, including juice
one fourth c. sliced green olives (a can of inexpensive olives will do)
one fourth c. seedless raisins
one fourth c. slivered almonds
1 t. salt
one eighth t. pepper
(A little of the other seasonings that your family likes such as garlic powder, Mrs. Dash, Crazy Jane's mixed up salt, or Cajun seasonings can be added after you taste the basic recipe.)
Heat 2 TBLS oil or margarine in Dutch oven. Add green pepper, onions and mushrooms. Saute until onions are golden, stirring occasionally. Add meat and cook over moderate heat, stirring constantly, until browned. Add tomatoes, olives, raisins, almonds, salt and pepper. Cover and simmer gently for about 20 minutes. After about 10 minutes, taste the hash. Add the other family favorite seasonings when you see how seasoned the hash is already. I usually doctor up all of my hamburger dishes with the family's favorites. Serve this South American Hash over white or yellow rice.
SOUTHERN SWEET-POTATO CORN SOUP
Recipe courtesy of the North Carolina Sweet Potato Commission
Yield: approximately 2 quarts
Preparation: 20 minutes
Cook: 45 minutes
4 cups diced fresh sweet potatoes
3 tablespoons butter
3 tablespoons all-purpose flour
5 cups milk, divided
1 (15-ounce) can whole-kernel corn, drained
1/4 cup chopped onion
1/4 cup chopped celery
3/4 teaspoon salt
1/4 teaspoon ground black pepper
In a medium saucepan, cook sweet potatoes in boiling water over high heat on stovetop for 5 minutes, or until tender. Drain and set aside.
In a Dutch oven, melt butter over medium heat on stovetop. Add flour and whisk until smooth. Gradually add 3 cups milk; reduce heat to low and cook for 5 to 6 minutes, until mixture thickens.
In a large saucepan, combine corn, onion, celery, and 2 cups milk. Cook over low heat on stovetop until mixture comes to a simmer. Combine vegetable mixture with flour mixture. Add salt, pepper, and sweet potatoes. Bring to a simmer, stirring occasionally.
From Taste of the South
SOUTHWESTERN CRAWFISH CORN CHOWDER
Yield: 10 to 12 servings
Preparation: 10 minutes
Cook: 50 minutes
1/2 cup butter
2 tablespoons all-purpose flour
1 (7-ounce) can salsa verde*
1 small onion, chopped
3 green onions, chopped (including green parts)
1 tablespoon minced garlic
4 cups half-and-half
2 tomatoes, diced
2 (15-ounce) cans cream-style corn
2 (11-ounce) cans Mexican corn
2 (10.75-ounce) cans cream of potato soup
2 cups chicken stock
2 teaspoons chopped fresh thyme
1 teaspoon salt
1 teaspoon Creole seasoning
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 (16-ounce) packages crawfish tail meat
Garnish: chopped fresh chives
In a large stockpot, melt butter over low heat. Stir in flour. Cook for approximately 5 minutes, stirring constantly, to make a light roux.
Add salsa, onions, and garlic. Cook until onions are wilted, stirring constantly. Add half-and-half, tomatoes, corn, soup, and stock. Add thyme, salt, seasoning, pepper, and cayenne. Stir to blend. Cook over medium heat for 20 minutes.
Add crawfish and cook for an additional 20 minutes.
Garnish with chopped fresh chives, if desired.
*Salsa verde is a green salsa, typically made from tomatillos, green chiles, and cilantro. It is available in the Hispanic foods section of most supermarkets.
From Taste of the South
SOUTHWEST MEATLOAF
2 lbs ground beef
2 eggs
1 can diced Rotel - Hot or Mild
1/2 cup finely chopped onion
1/2 cup fine chopped bell pepper (optional)
1 cup crushed saltine crackers
1/2 tsp. garlic salt
1/2 tsp. pepper
ketchup
Place ground beef in a bowl, mix eggs into ground beef. Drain Rotel and add to ground beef along with the onion. Mix well. Add garlic salt and pepper and enough saltine crackers for the consistency you prefer. I usually use about 1 cup of crushed crackers. Mix well. Place on foil in a 13" by 9" pan. Drizzle ketchup over the top. Bake at 350 degrees for approx. one hour or until done.
I serve this with mashed potatoes and green beans. Nothing like good old comfort food!
SUMMER SALAD
1 or 2 cucumbers, sliced thin or thick according to your taste
chopped green bell pepper
diced tomatoes
chopped banana peppers
chopped jalapenos (if you like spicy)
sliced onions
salt and pepper to taste
Add enough Hidden Valley Fat Free Ranch Style dressing with bacon to coat vegetables. Refrigerate until chilled and then eat the whole bowl yourself. As you can see, you can make as much or little as you like.
SUMMER SQUASH LASAGNA
Yield: 12 servings
Preparation: 20 minutes
Cook: 30 minutes
Bake: 40 minutes
Stand: 10 minutes
4 medium zucchini squash, thinly sliced
4 medium yellow squash, thinly sliced
1 (8-ounce) package sliced baby portobello mushrooms
1 large onion, diced
1 red bell pepper, diced
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano (1 drained, 1 undrained)
1 (6-ounce) can tomato paste
1 tablespoon minced garlic
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (15-ounce) container ricotta cheese
1 (8-ounce) package cream cheese, softened
2 large eggs, lightly beaten
6 oven-ready lasagna noodles
12 slices mozzarella cheese
4 cups shredded Italian cheese blend
In a large Dutch oven, combine squashes, mushrooms, onion, and bell pepper with enough water to cover. Bring to a boil over high heat. Reduce heat to medium, and simmer for 5 minutes, or until vegetables are tender. Drain vegetables well and return to Dutch oven. Add diced tomatoes, tomato paste, garlic, sugar, salt, and pepper. Bring to a simmer over medium heat and cook for 20 minutes. In a medium bowl, combine ricotta cheese, cream cheese, and eggs; set aside. Preheat oven to 350°. Grease a 141/2-x-11-inch baking dish. Spread half of sauce mixture in the bottom of prepared baking dish. Place 3 uncooked lasagna noodles on top of sauce. (Do not overlap noodles.) Spread half of ricotta mixture over noodles. Place 6 slices of mozzarella cheese on top of ricotta mixture. Top with 2 cups Italian cheese blend. Repeat layers, using remaining sauce, noodles, ricotta mixture, mozzarella, and Italian cheese blend. Bake for 40 minutes, or until hot and bubbly. Let stand for 10 minutes before serving.
From Taste of the South
SUNDAY CHICKEN
Serves 4
Whole chicken
1 large bag whole baby carrots
rosemary (2 bunches, fresh)
salt to taste
seasoned pepper to taste
1 chicken bouillon dissolved in one cup water
1 cup orange juice
Wash whole chicken, vegetables and herbs. Salt and pepper interior cavity of chicken. Stuff with herbs. Place on rack in roasting pan. Fill bottom of pan with whole baby carrots. Bake at 300 degrees for 30 minutes per pound. Baste frequently alternating chicken broth and orange juice. Carve chicken and serve on platter surrounded by carrots. Good served with rice with mushrooms and scallions.
Mrs. Bill Alexander, wife of former Representative from Arkansas. This recipe is another delicious recipe from The Congressional Club Cookbook.
SUNDAY CHICKEN-AND-BISCUIT POT PIE
Yield: 6 servings
Preparation: 35 minutes
Cook: 15 minutes
Bake: 20 minutes
Filling:
1/4 cup butter
1 cup chopped onion
1 cup peeled, thinly sliced carrots
1/2 cup chopped celery
1/4 cup all-purpose flour