This recipe was given to me by my precious friend Bertha Fontaine. Bertha was director of a Test Kitchen for the National Marine Fisheries in Pascagoula, Miss. She was always one I could depend on for the best information when I had a problem in the kitchen. I miss you Bertha!
SHRIMP IN SOUR CREAM
1 pound cooked, cleaned shrimp
1 can (4 ounces) sliced mushrooms, drained
2 Tablespoons butter
1 tablespoon plain flour
1 can (10-3/4 ounces) condensed cream of shrimp soup
1 cup sour cream
Dash pepper
Toast points or pastry shells
Thaw frozen shrimp. Cut large shrimp in half. Cook mushrooms and onions in butter until tender. Blend in flour. Add soup and cook until thickened, stirring constantly. Add sour cream, pepper and shrimp. Heat, stirring occasionally. Serve on toast points or in patty shells.
Enjoy
Thursday, September 11, 2008
Shrimp Etouffee
A quick and easy recipe to use for family or friends! If you have time, make the sauce the day ahead and add shrimp just before serving. The sauce always tastes better the day after preparing.
No one complains when you don't wait to serve it the next day, so don't worry about preparing it ahead of time. The secret is to add the shrimp at the last minute and cook JUST until they turn pink!!! Overcooking destroys the texture of the shrimp!
SHRIMP ETOUFEE
1 medium onion, chopped,
2 green onions, chopped
1/4 cup chopped celery
3 or 4 cloves garlic, minced
1/2 cup melted butter
2 Tablespoons all purpose flour
4 drops hot sauce
3 Tablespoons freshly chopped parsley
1-1/2 Tablespoons sugar
pepper to taste
2 Bay Leaves
1 Tablespoon Worcestershire Sauce
1/2 Tablespoon Thyme
1-1/2 cups water
1-1/3 cups tomato puree
1 pound raw shrimp, clean, deveined and chopped in two pieces
Hot cooked Brown Rice (We prefer Brown rice; it is a personal choice)
Saute all vegetables in butter about two minutes. Add flour, seasonings, water and tomato puree. Cook stirring constantly, until thick. Add shrimp; cook about five minutes or until shrimp turn pink.
Serve over hot rice of your choice.
No one complains when you don't wait to serve it the next day, so don't worry about preparing it ahead of time. The secret is to add the shrimp at the last minute and cook JUST until they turn pink!!! Overcooking destroys the texture of the shrimp!
SHRIMP ETOUFEE
1 medium onion, chopped,
2 green onions, chopped
1/4 cup chopped celery
3 or 4 cloves garlic, minced
1/2 cup melted butter
2 Tablespoons all purpose flour
4 drops hot sauce
3 Tablespoons freshly chopped parsley
1-1/2 Tablespoons sugar
pepper to taste
2 Bay Leaves
1 Tablespoon Worcestershire Sauce
1/2 Tablespoon Thyme
1-1/2 cups water
1-1/3 cups tomato puree
1 pound raw shrimp, clean, deveined and chopped in two pieces
Hot cooked Brown Rice (We prefer Brown rice; it is a personal choice)
Saute all vegetables in butter about two minutes. Add flour, seasonings, water and tomato puree. Cook stirring constantly, until thick. Add shrimp; cook about five minutes or until shrimp turn pink.
Serve over hot rice of your choice.
Beef and Potato Loaf
This is such a great recipe! You could use canned, sliced potatoes if you are in a hurry. I like to use Yukon gold potatoes which have been sliced and placed in cold water for a few minutes.
350 Temp. Serves 6
4 cups thinly sliced potatoes
1 Tablespoon chopped onion
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1 teaspoon fresh parsley chopped
1 pound ground chuck
2/3 cup evaporated milk
1/2 cup cracker crumbs or rolled oats ( minute or regular)
1/4 cup chopped onion
Arrange potatoes in a 3 quart baking dish. Sprinkle with 1 Tablespoon chopped onion, salt and pepper. Add parsley flakes. Mix ground chuck, milk, cracker crumbs, catchup, 1/4 cup chopped onion, salt and pepper. Spread over potatoes evenly. Bake, covered, at 350 degrees for 1 hour or until potatoes are tender.
350 Temp. Serves 6
4 cups thinly sliced potatoes
1 Tablespoon chopped onion
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1 teaspoon fresh parsley chopped
1 pound ground chuck
2/3 cup evaporated milk
1/2 cup cracker crumbs or rolled oats ( minute or regular)
1/4 cup chopped onion
Arrange potatoes in a 3 quart baking dish. Sprinkle with 1 Tablespoon chopped onion, salt and pepper. Add parsley flakes. Mix ground chuck, milk, cracker crumbs, catchup, 1/4 cup chopped onion, salt and pepper. Spread over potatoes evenly. Bake, covered, at 350 degrees for 1 hour or until potatoes are tender.
Saturday, September 6, 2008
Mexican Wedding Cake
This recipe is also known as Mexican Fruitcake. I must give my friend Raye Walraven of Pascagoula, Ms. credit for sharing this recipe. About 6 years ago I made this for my grandson Chad, and it immediately became his "most favorite cake"!!
Today I have made it for him as he celebrated his 23 birthday!! I think we can truly call this cake a "keeper"!! Thank you Raye!
Mexican Wedding Cake (a/k/a Mexican Fruitcake)
NOTE; NO MIXER IS USED FOR THE PREPARATION OF THIS CAKE!
2 cups plain flour
2 tsp. soda
1 20 oz. can unsweetened crushed pineapple, undrained
2 cup sugar
2 large eggs, well beaten
1 cup chopped pecans or walnuts
Sift together in bowl the flour, sugar and soda. Add pineapple eggs and nuts. Bake in preheated 350 deg oven for 30 minutes (oven times may vary) in a 9x13x2inch oiled and flour dusted pan.
FROSTING;
2 cups powdered sugar
1 8 oz cream cheese at room temperature
1 stick melted unsalted butter
1 tsp. vanilla
Mix sugar and cream cheese. Pour hot melted butter over sugar and cream cheese. This will help cream cheese to melt. Spread over warm cake. Frosting will set up when cake is cold.
Enjoy!
Today I have made it for him as he celebrated his 23 birthday!! I think we can truly call this cake a "keeper"!! Thank you Raye!
Mexican Wedding Cake (a/k/a Mexican Fruitcake)
NOTE; NO MIXER IS USED FOR THE PREPARATION OF THIS CAKE!
2 cups plain flour
2 tsp. soda
1 20 oz. can unsweetened crushed pineapple, undrained
2 cup sugar
2 large eggs, well beaten
1 cup chopped pecans or walnuts
Sift together in bowl the flour, sugar and soda. Add pineapple eggs and nuts. Bake in preheated 350 deg oven for 30 minutes (oven times may vary) in a 9x13x2inch oiled and flour dusted pan.
FROSTING;
2 cups powdered sugar
1 8 oz cream cheese at room temperature
1 stick melted unsalted butter
1 tsp. vanilla
Mix sugar and cream cheese. Pour hot melted butter over sugar and cream cheese. This will help cream cheese to melt. Spread over warm cake. Frosting will set up when cake is cold.
Enjoy!
Broiled Shrimp Appetizer
My favorite way to serve shrimp as an appetizer! This one is surely a hit with everyone. Thanks to my special friend, Faye Tackett of Orange Beach, Ala. for sharing this winner with me.
Broiled Shrimp Appetizer
3 lbs.shrimp, tails on
1 lb. bacon
1/2 cup soy sauce
1 cup sherry
1 tsp. chopped garlic
1 tsp. ground ginger
1 Tbsp. honey
Cut 1 pound bacon into 3 sections. Wrap each shrimp with 1/3 piece of bacon. Fasten with toothpick. Mix soy sauce, sherry, garlic, ginger and honey for marinade and pour over shrimp in large, flat container. Turn every few hours. Refrigerate 35 hours.
Place drained shrimp on broiler pan (height for broiling steak) and cook 3 minutes on each side. Serve hot!
Note: Reserve marinade and store in refrigerator. Boil for a few minutes and it is ready to use on steaks and chops!
Enjoy!
Broiled Shrimp Appetizer
3 lbs.shrimp, tails on
1 lb. bacon
1/2 cup soy sauce
1 cup sherry
1 tsp. chopped garlic
1 tsp. ground ginger
1 Tbsp. honey
Cut 1 pound bacon into 3 sections. Wrap each shrimp with 1/3 piece of bacon. Fasten with toothpick. Mix soy sauce, sherry, garlic, ginger and honey for marinade and pour over shrimp in large, flat container. Turn every few hours. Refrigerate 35 hours.
Place drained shrimp on broiler pan (height for broiling steak) and cook 3 minutes on each side. Serve hot!
Note: Reserve marinade and store in refrigerator. Boil for a few minutes and it is ready to use on steaks and chops!
Enjoy!
Tropical Trifle
Our son Robert made this once for his staff at Comp.U.S.A.in Dallas; it was a hit! If I remember correctly, when it was his turn to be served, the bowl was empty!!
TROPICAL TRIFLE
1 (10-1/2 oz) frozen all butter pound cake, thawed
1/4 cup orange juice
1/4 cup white rum
1/2 cup strawberry preserves
2 cups vanilla pudding (prepare 2 cups of Jello Instant pudding for this step)
8 oz. whipped topping
1 (20 oz.) can drained, crushed pineapple
2 bananas, sliced
Maraschino cherries
Slice thawed pound cake into 10 slices and then cut each slice into 6 cubes. Place 1/2 of pound cake cubes in 2-1/2 quart glass bowl; sprinkle with 1/2 of orange juice and 1/2 of rum.
Spoon 1/2 of strawberries over cubes, then l/2 of pudding, 1/2 of thawed whipped topping, 1/2 of pineapple and bananas.
Repeat layers. refrigerate, covered, 2 hours before serving or longer to blend flavors.
Serves 10 to 12.
Enjoy!
TROPICAL TRIFLE
1 (10-1/2 oz) frozen all butter pound cake, thawed
1/4 cup orange juice
1/4 cup white rum
1/2 cup strawberry preserves
2 cups vanilla pudding (prepare 2 cups of Jello Instant pudding for this step)
8 oz. whipped topping
1 (20 oz.) can drained, crushed pineapple
2 bananas, sliced
Maraschino cherries
Slice thawed pound cake into 10 slices and then cut each slice into 6 cubes. Place 1/2 of pound cake cubes in 2-1/2 quart glass bowl; sprinkle with 1/2 of orange juice and 1/2 of rum.
Spoon 1/2 of strawberries over cubes, then l/2 of pudding, 1/2 of thawed whipped topping, 1/2 of pineapple and bananas.
Repeat layers. refrigerate, covered, 2 hours before serving or longer to blend flavors.
Serves 10 to 12.
Enjoy!
Never Fail Cobbler
Thank you Pam Culpepper of Houston, Tx. for this great recipe!!
4 Tablespoons butter, melted
1/2 cup sugar
1 cup Bisquick
3/4 cup milk
1 can fruit pie filling
1 teaspoon almond extract (my addition)
Melt butter in 1 quart casserole. Mix sugar, Bisquick and milk together and pour over melted butter. Add pie filling around top. Bake in preheated oven for 45 to 60 minutes or until brown on top.
Enjoy!
4 Tablespoons butter, melted
1/2 cup sugar
1 cup Bisquick
3/4 cup milk
1 can fruit pie filling
1 teaspoon almond extract (my addition)
Melt butter in 1 quart casserole. Mix sugar, Bisquick and milk together and pour over melted butter. Add pie filling around top. Bake in preheated oven for 45 to 60 minutes or until brown on top.
Enjoy!
Strawberry Pie
This is the easiest, best fresh strawberry pie I have ever made. It is so easy and is a treat for everyone!!!
FRESH STRAWBERRY PIE
1 (9INCH) baked pie shell
4 cups fresh strawberries (sliced)
2 Tablespoons cornstarch
3/4 cup sugar
1-1/2 cup water
1 (3 oz) pkg strawberry jello (not instant)
Whipped Cream
Slice fresh strawberries. Mix the following in a saucepan:
Sugar, cornstarch and water. Bring to a boil and stir CONSTANTLY for 2 minutes.
Remove from heat and add Jello. Pour over strawberries and stir.
Pour entire mixture into pie shell and chill.
Serve with whipped cream.
Note: You may use graham cracker crust.
Enjoy!
FRESH STRAWBERRY PIE
1 (9INCH) baked pie shell
4 cups fresh strawberries (sliced)
2 Tablespoons cornstarch
3/4 cup sugar
1-1/2 cup water
1 (3 oz) pkg strawberry jello (not instant)
Whipped Cream
Slice fresh strawberries. Mix the following in a saucepan:
Sugar, cornstarch and water. Bring to a boil and stir CONSTANTLY for 2 minutes.
Remove from heat and add Jello. Pour over strawberries and stir.
Pour entire mixture into pie shell and chill.
Serve with whipped cream.
Note: You may use graham cracker crust.
Enjoy!
Cream Cheese Tarts
I have made these so many times through the years for family, showers, teas, church events. Always a recipe which everyone loves.
Once we served these for our 4th of July party and used cherry pie filling and blueberry pie filling! Try it, you will like it!!
CREAM CHEESE TARTS
2 (8 oz.) pkg. cream cheese
3/4 cup granulated sugar
2 eggs
1 tsp. vanilla
2 cans cherry pie filling
1 box Keebler vanilla wafers
1 box midget size paper baking cups
Place foil baking cups on cookie sheet (leave paper liner in cups).*
Place 1 vanilla wafer in each cup.
Combine cream cheese, sugar, eggs and vanilla in large bowl and beat until smooth.
Fill baking cups about 1/2 cup with cream cheese mixture.
Cool completely before adding pie filling.
Top with 2 or 3 cherries and some filling sauce.
Refrigerate covered.
Makes 35 to 40.
*Should you have miniature baking pans, use paper liners without foil outer covering!
Enjoy!
Once we served these for our 4th of July party and used cherry pie filling and blueberry pie filling! Try it, you will like it!!
CREAM CHEESE TARTS
2 (8 oz.) pkg. cream cheese
3/4 cup granulated sugar
2 eggs
1 tsp. vanilla
2 cans cherry pie filling
1 box Keebler vanilla wafers
1 box midget size paper baking cups
Place foil baking cups on cookie sheet (leave paper liner in cups).*
Place 1 vanilla wafer in each cup.
Combine cream cheese, sugar, eggs and vanilla in large bowl and beat until smooth.
Fill baking cups about 1/2 cup with cream cheese mixture.
Cool completely before adding pie filling.
Top with 2 or 3 cherries and some filling sauce.
Refrigerate covered.
Makes 35 to 40.
*Should you have miniature baking pans, use paper liners without foil outer covering!
Enjoy!
Potato Chip Cookies
Yes, hard to believe, but these are great cookies! Also, so easy to make! Very tasty!
1 cup butter
1/2 cup sugar
1 tsp. vanilla
2 cup sifted flour
1/2 cup chopped pecans
1/2 cup. crushed potato chips
Cream sugar and butter; add other ingredients. Make balls the size of marbles. Place on cookie sheet, flatten with fork dipped in sugar.
Bake at 350 degrees for 12 minutes. Yields 4 dozen small cookies!
Enjoy!
1 cup butter
1/2 cup sugar
1 tsp. vanilla
2 cup sifted flour
1/2 cup chopped pecans
1/2 cup. crushed potato chips
Cream sugar and butter; add other ingredients. Make balls the size of marbles. Place on cookie sheet, flatten with fork dipped in sugar.
Bake at 350 degrees for 12 minutes. Yields 4 dozen small cookies!
Enjoy!
Pineapple Stuffing
This is delicious with pork! Our family always has it at Easter with our Easter Ham; however it is great anytime of the year!
1/2 cup butter (do not substitute)
1 cup sugar
4 beaten eggs
1 (15-1/2 oz) can drained, crushed pineapple
5 slices day old bread, trimmed, cubed
(I like to use Pepperidge Farm Thin sliced)
Cream butter and sugar. Add eggs, pineapple and bread cubes. Pour into 8 inch baking dish.
Bake 30 minutes at 350 degrees. Serves 4 to 6.
1/2 cup butter (do not substitute)
1 cup sugar
4 beaten eggs
1 (15-1/2 oz) can drained, crushed pineapple
5 slices day old bread, trimmed, cubed
(I like to use Pepperidge Farm Thin sliced)
Cream butter and sugar. Add eggs, pineapple and bread cubes. Pour into 8 inch baking dish.
Bake 30 minutes at 350 degrees. Serves 4 to 6.
Fire and Ice Tomatoes
My friend, Virginia Eselin of Pascagoula, Ms. gave this recipe to me about 30 years ago. I have made this time and again for dinner parties, covered dish gatherings at church, etc. It is always a hit and looks great on your buffet!
Fire and Ice Tomatoes
6 large, ripe, firm tomatoes (or twelve Roma tomatoes)
1 large green pepper
l large onion
3/4 cup vinegar
1-1/2 tsp. celery salt
1-1/2 tsp. mustard seed
1/2 tsp. salt
4-1/2 tsp. sugar
l/8 tsp. red pepper
1/8 tsp. black pepper
1/4 cup cold water
1 cucumber sliced (I prefer the English Cucumber because you don't have to peel it!)
Skin and quarter tomatoes.* Slice pepper into strips and onion into rings. Place in glass bowl and submerge in the following sauce:
Vinegar, celery salt, mustard seed, salt, sugar, red pepper, black pepper and water. Place sauce over heat and bring to a boil, then boil furiously for one minute. While still hot, pour over tomato mixture. Cool.
This will keep in a refrigerator for several days and may be served as a relish or side dish.
Just before serving, a sliced cucumber may be added.
*NOTE: Be sure and skin the tomatoes!!!
Fire and Ice Tomatoes
6 large, ripe, firm tomatoes (or twelve Roma tomatoes)
1 large green pepper
l large onion
3/4 cup vinegar
1-1/2 tsp. celery salt
1-1/2 tsp. mustard seed
1/2 tsp. salt
4-1/2 tsp. sugar
l/8 tsp. red pepper
1/8 tsp. black pepper
1/4 cup cold water
1 cucumber sliced (I prefer the English Cucumber because you don't have to peel it!)
Skin and quarter tomatoes.* Slice pepper into strips and onion into rings. Place in glass bowl and submerge in the following sauce:
Vinegar, celery salt, mustard seed, salt, sugar, red pepper, black pepper and water. Place sauce over heat and bring to a boil, then boil furiously for one minute. While still hot, pour over tomato mixture. Cool.
This will keep in a refrigerator for several days and may be served as a relish or side dish.
Just before serving, a sliced cucumber may be added.
*NOTE: Be sure and skin the tomatoes!!!
Friday, September 5, 2008
Soppin Sauce
This has to be "hands down" the best Sopping
Sauce ever created. Watch out Emeril and Bobby Flay!!!
1 cup water
1 (6oz) can tomato paste
5 teaspoons chili powder
1-1/2 teaspoon black pepper
1/2 cup plus 1 Tablespoon ketchup
1/2 teaspoon garlic salt
3 Tablespoons Worcestershire Sauce
3/4 cup vinegar
1/3 cup lemon juice
1/2 cup butter
1/4 teaspoon cayenne pepper
6 Tablespoons honey
6 Tablespoons brown sugar
1/2 teaspoon salt
Combine water, tomato paste and chili powder in a saucepan. Add pepper and ketchup. Mix well and simmer five minutes. Then add remaining ingredients. Bring mixture to rolling boil, then reduce heat and simmer at least one hour.
This sauce may be frozen IF you have any leftover sauce!
One word of CAUTION!!! Do not, do not substitute any of the above ingredients!!!
Enjoy!!!
Sauce ever created. Watch out Emeril and Bobby Flay!!!
1 cup water
1 (6oz) can tomato paste
5 teaspoons chili powder
1-1/2 teaspoon black pepper
1/2 cup plus 1 Tablespoon ketchup
1/2 teaspoon garlic salt
3 Tablespoons Worcestershire Sauce
3/4 cup vinegar
1/3 cup lemon juice
1/2 cup butter
1/4 teaspoon cayenne pepper
6 Tablespoons honey
6 Tablespoons brown sugar
1/2 teaspoon salt
Combine water, tomato paste and chili powder in a saucepan. Add pepper and ketchup. Mix well and simmer five minutes. Then add remaining ingredients. Bring mixture to rolling boil, then reduce heat and simmer at least one hour.
This sauce may be frozen IF you have any leftover sauce!
One word of CAUTION!!! Do not, do not substitute any of the above ingredients!!!
Enjoy!!!
Brisket Marinade (The Best)
28 Years ago when our family moved to Houston from Alabama, our family was treated to a true introduction to Texas!!!
Our friends, the Budds (formerly of Mississippi) entertained us with a Texas Brisket Dinner and a trip to a real Texas Rodeo!! Unfortunately, we have lost touch with the Budds, but we have not forgotten how special that meal was!! The Brisket Dinner they prepared for us has become a family favorite through the years!!! Hopefully, it will be yours!
BRISKET MARINADE (A 5 pound brisket will usually serve 6-8 folks)
Sprinkle brisket generously with unflavored Tenderizer. (I now use brown sugar because of the MSG in the Tenderizer)
2 Tablespoons of the following:
Garlic Powder
Onion Powder
Liquid Smoke
Lea and Perrin Worcestershire (lots of this)
2-3 Tablespoons of sugar
Turn and repeat on reverse side.
Marinate 8-12 hours or longer. Wrap in foil or covered dish.
The next day repeat covering with identical ingredients.
(The next day repetition is optional; I have found it is great without taking this extra step) Try it both ways, see which you like best!!
Bake in oven covered in foil for 8 hours (275 deg) or in foil on grill for 4-6 hours, opening foil during last hour.
Enjoy with Soppin Sauce!
Our friends, the Budds (formerly of Mississippi) entertained us with a Texas Brisket Dinner and a trip to a real Texas Rodeo!! Unfortunately, we have lost touch with the Budds, but we have not forgotten how special that meal was!! The Brisket Dinner they prepared for us has become a family favorite through the years!!! Hopefully, it will be yours!
BRISKET MARINADE (A 5 pound brisket will usually serve 6-8 folks)
Sprinkle brisket generously with unflavored Tenderizer. (I now use brown sugar because of the MSG in the Tenderizer)
2 Tablespoons of the following:
Garlic Powder
Onion Powder
Liquid Smoke
Lea and Perrin Worcestershire (lots of this)
2-3 Tablespoons of sugar
Turn and repeat on reverse side.
Marinate 8-12 hours or longer. Wrap in foil or covered dish.
The next day repeat covering with identical ingredients.
(The next day repetition is optional; I have found it is great without taking this extra step) Try it both ways, see which you like best!!
Bake in oven covered in foil for 8 hours (275 deg) or in foil on grill for 4-6 hours, opening foil during last hour.
Enjoy with Soppin Sauce!
Monday, September 1, 2008
Red Beans and Rice
Louisiana Red Beans and Rice is a family favorite. Traditionally, this was the dish prepared by early Cajuns on Monday while they did the family wash; we like it most any time!! It always has a better flavor if you serve it the day after you prepare it! Whichever method you choose, it is worth the effort!!
1 cup red beans, washed, drained and soaked in water overnight.
3 cups of water
1 clove of garlic, chopped
1 rib of celery, chopped
2 Tablespoons fresh parsley, chopped
l large bay leaf, broken
1 medium sweet onion, chopped.
1 can of Rotel Tomatoes (not drained)
Tabasco to taste
Directions:
Drain water from beans.
Cover beans in large stock pot and bring to boil. Simmer for 30 minutes. Pour off water and recover with fresh water. Some folks say that you eliminate the gassy "benefit" of the beans by bringing to boil and pouring off the first boil! The jury is still out! Bring to second boil and add 1 teaspoon salt, ham hock or sausage of your choice. Takes about 1/2 link to flavor.
Cook for 1-1/2 to 2 hours.
Add Roux at this point!
Roux: 2 Tablespoon flour
2 Tablespoons bacon drippings or oil of choice (not olive oil)
To prepare Roux:
Heat oil until it bubbles, add flour gradually, stirring continuously until caramel colored.
After adding roux, add parsley, onion, garlic, celery and bay leaf. Continue to cook over low heat for 1/2 to 1 hour. If beans become too dry, add about 1/2 cup of heated water.
Secret: 2 Tablespoons of sugar and 1/2 teaspooon Allspice improves the whole effect
Serve with Rice of your choice (Brown or White). Always have Tabasco on the table for those who want to "kick it up a notch".
1 cup red beans, washed, drained and soaked in water overnight.
3 cups of water
1 clove of garlic, chopped
1 rib of celery, chopped
2 Tablespoons fresh parsley, chopped
l large bay leaf, broken
1 medium sweet onion, chopped.
1 can of Rotel Tomatoes (not drained)
Tabasco to taste
Directions:
Drain water from beans.
Cover beans in large stock pot and bring to boil. Simmer for 30 minutes. Pour off water and recover with fresh water. Some folks say that you eliminate the gassy "benefit" of the beans by bringing to boil and pouring off the first boil! The jury is still out! Bring to second boil and add 1 teaspoon salt, ham hock or sausage of your choice. Takes about 1/2 link to flavor.
Cook for 1-1/2 to 2 hours.
Add Roux at this point!
Roux: 2 Tablespoon flour
2 Tablespoons bacon drippings or oil of choice (not olive oil)
To prepare Roux:
Heat oil until it bubbles, add flour gradually, stirring continuously until caramel colored.
After adding roux, add parsley, onion, garlic, celery and bay leaf. Continue to cook over low heat for 1/2 to 1 hour. If beans become too dry, add about 1/2 cup of heated water.
Secret: 2 Tablespoons of sugar and 1/2 teaspooon Allspice improves the whole effect
Serve with Rice of your choice (Brown or White). Always have Tabasco on the table for those who want to "kick it up a notch".
Jack-O-Lamb Tureen (Pumpkin Lamb or Beef Stew)
This wonderful recipe came to me as a result of a "Soup" sale at First United Methodist Church in Lewisville, Tx. Unfortunately, I do not remember the name of the man who created this tasty dish, but I give him all the credit for the idea of cooking and serving stew in a real Pumpkin!!
My family members are not lamb eaters, so the beef is a good substitute.
1 Medium Size Pumpkin
1-1/2 pounds lamb or stewing beef
5 carrots (chopped)
1 clove garlic
1-1/3 chopped sweet onion
2 bay leaves
1 can lentil soup
1 cup chicken broth
3 pinches mint (optional)
2 seedless jalapenos chopped
Directions:
Hollow out pumpkin taking care to not cut through to the outside. Combine stew ingredients and cook on stove for 30 minutes. Pour stew into pumpkin and cook in oven at 350 deg until pumpkin walls are soft!
Serve Pumpkin Stew with your favorite Cornbread Recipe or French Bread!!
Serves about 8 hungry folks!
Enjoy!
My family members are not lamb eaters, so the beef is a good substitute.
1 Medium Size Pumpkin
1-1/2 pounds lamb or stewing beef
5 carrots (chopped)
1 clove garlic
1-1/3 chopped sweet onion
2 bay leaves
1 can lentil soup
1 cup chicken broth
3 pinches mint (optional)
2 seedless jalapenos chopped
Directions:
Hollow out pumpkin taking care to not cut through to the outside. Combine stew ingredients and cook on stove for 30 minutes. Pour stew into pumpkin and cook in oven at 350 deg until pumpkin walls are soft!
Serve Pumpkin Stew with your favorite Cornbread Recipe or French Bread!!
Serves about 8 hungry folks!
Enjoy!
Friday, August 29, 2008
Flop Cake
This recipe came to me from a lovely lady named Peggy Hembree from Denton, Tx. I just love the name of the recipe; how many times have I made flops!!! Am sure you can relate! The good news is this Flop Cake is a Winner in every way!! Thank you Peggy for giving me this recipe!!
Flop Cake
1 cup Sugar
1 #2 can crushed pineapple
2 t. soda
2 cups plain flour
l/2 teaspoon vanilla
Mix well and bake in greased and floured 11" x 13" pan at least 30 minutes at 350 degrees until golden brown. (Oven times may vary, so be careful!)
Topping:
1 cup sugar
1 T plain flour
2/3 cup canned milk
1/2 cup oleo
1/4 teaspoon vanilla.
Boil above ingredients, then add 1 cup flaked coconut.
Pour over cooled cake
Enjoy!!
To
Flop Cake
1 cup Sugar
1 #2 can crushed pineapple
2 t. soda
2 cups plain flour
l/2 teaspoon vanilla
Mix well and bake in greased and floured 11" x 13" pan at least 30 minutes at 350 degrees until golden brown. (Oven times may vary, so be careful!)
Topping:
1 cup sugar
1 T plain flour
2/3 cup canned milk
1/2 cup oleo
1/4 teaspoon vanilla.
Boil above ingredients, then add 1 cup flaked coconut.
Pour over cooled cake
Enjoy!!
To
MawMaw's EZ Cornbread Dressing
My mother's cornbread dressing may be the most famous recipe she created. As the years went by, and she joined the "shortcut" way of cooking, she came up with the following recipe. I must admit I prefer the cooking of the "bird" and using the broth from the bird for my dressing; however, if you are looking for a tasty, quick version of Southern Cornbread Dressing, this recipe can not be beat!!!!
2-5 oz cans boned chicken
1-14 oz can low sodium chicken broth
3 T Canola Oil
3 or 4 stalks of celery, diced
l/2 bell pepper, diced
l large onion or l/2 cup green onion, diced (I use both)
8 " square of Corn Bread (She used Jiffy Mix)
2 large eggs
Salt and Pepper to taste
. Make Corn Bread according to instructions on Jiffy Mix Box
. Saute celery, onion, bell pepper in oil, just til softened.
. Crumble cornbread in large bowl. Pour 3/4 can broth over. Add vegetables. Combine and season to taste.
DO NOT STIR TOO MUCH said my Mom!!!
Pour in 10 inch iron skillet and bake in 350 degree oven until firm to touch. Depending on your oven it will take about 45 minutes.
2-5 oz cans boned chicken
1-14 oz can low sodium chicken broth
3 T Canola Oil
3 or 4 stalks of celery, diced
l/2 bell pepper, diced
l large onion or l/2 cup green onion, diced (I use both)
8 " square of Corn Bread (She used Jiffy Mix)
2 large eggs
Salt and Pepper to taste
. Make Corn Bread according to instructions on Jiffy Mix Box
. Saute celery, onion, bell pepper in oil, just til softened.
. Crumble cornbread in large bowl. Pour 3/4 can broth over. Add vegetables. Combine and season to taste.
DO NOT STIR TOO MUCH said my Mom!!!
Pour in 10 inch iron skillet and bake in 350 degree oven until firm to touch. Depending on your oven it will take about 45 minutes.
Friday, August 8, 2008
Houseboat Chicken
The original recipe was given to me by a friend in Dallas, Tx. It was a favorite recipe of her mothers. I have tweaked the recipe a tad so I could use it in the ole reliable crock pot!! This was one our most requested recipes when we lived on our houseboat. So easy and so very good!
8 whole bay leaves
1/2 cup of whole peppercorns
l/4 cup soy sauce
l/4 cup white vinegar
3/4 cup whole or skim milk.
A dash or so of Tabasco.
2 pounds of skinned chicken legs
Place the whole bay leaves in the bottom of the crock pot. On top of bay leaves sprinkle the whole peppercorns.
Place skinned chicken legs over the bay leaves and peppercorns.
Combine soy sauce, 1/4 cup white vinegar, 3/4 cup milk and Tabasco. Pour this mixture over the chicken legs.
Cover crock pot, turn to low and cook for 6 hours.
I like to serve it with brown rice.
Any resemblance between this recipe and the original is purely coincidental!!
Enjoy!
8 whole bay leaves
1/2 cup of whole peppercorns
l/4 cup soy sauce
l/4 cup white vinegar
3/4 cup whole or skim milk.
A dash or so of Tabasco.
2 pounds of skinned chicken legs
Place the whole bay leaves in the bottom of the crock pot. On top of bay leaves sprinkle the whole peppercorns.
Place skinned chicken legs over the bay leaves and peppercorns.
Combine soy sauce, 1/4 cup white vinegar, 3/4 cup milk and Tabasco. Pour this mixture over the chicken legs.
Cover crock pot, turn to low and cook for 6 hours.
I like to serve it with brown rice.
Any resemblance between this recipe and the original is purely coincidental!!
Enjoy!
Super Bowl Corn Beef Spread
This is a sure winner at any tail gate party!! The men and ladies love it!!!
1 - 12oz. can corned beef
3 cups mashed potatoes (use package directions)
1 cup sour cream (lite is o.k.)
3 T chopped fresh parsley (not dried parsley)
1/4 cup chopped, sweet pickles
1/2 tsp. dill weed (opt.)
3 T finely chopped onions (green or white)
3 T diced celery
1/2 tsp. salt
1/4 tsp. pepper
Salt and Lemon Pepper to taste
Crumble corn beef, combine with mashed potatoes, add sour cream and remaining ingredients.
Serve with wheat crackers or serve as salad.
1 - 12oz. can corned beef
3 cups mashed potatoes (use package directions)
1 cup sour cream (lite is o.k.)
3 T chopped fresh parsley (not dried parsley)
1/4 cup chopped, sweet pickles
1/2 tsp. dill weed (opt.)
3 T finely chopped onions (green or white)
3 T diced celery
1/2 tsp. salt
1/4 tsp. pepper
Salt and Lemon Pepper to taste
Crumble corn beef, combine with mashed potatoes, add sour cream and remaining ingredients.
Serve with wheat crackers or serve as salad.
Wednesday, July 30, 2008
Hi to everyone who wants A. D 's Recipes!!!!
This blog is designed for those who want A. D. 's recipes.
Do you want the Gumbo Recipe to end all Gumbo recipes?
Do you want the Dipping Sauce aka bar-b-que to end all?
or maybe Houseboat Hushpuppies????
They will be here!
Because my momma knows how to cook!!!!
Do you want the Gumbo Recipe to end all Gumbo recipes?
Do you want the Dipping Sauce aka bar-b-que to end all?
or maybe Houseboat Hushpuppies????
They will be here!
Because my momma knows how to cook!!!!
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