Acorn Squash
4 tablespoons butter
2 tablespoons grated
orange peel
2 Tablespoons grated
lemon peel
2 tablespoons lemon juice
2 tablespoons orange juice
2 tablespoon brown sugar1 tablespoon cinnamon
2 tablespoons sherry or Port
Dash of salt
Preheat oven to 350⁰
Cut squash in half; remove seeds and strings.
Place, skin side up, on buttered 15 x 10 by 1 inch baking pan. Bake until
tender about 40 minutes. Remove from oven. Turn each squash half over, and
prick flesh with fork. Dot each with ½ tablespoon butter. Sprinkle each with ¾
teaspoon mixed orange and lemon peel. In small bowl, combine orange juice,
lemon juice and sherry. Spoon mixture over squash and into holes in
center. Divide brown sugar and cinnamon
evenly before squash and sprinkle over each. Sprinkle each with a little
salt. Return to oven, and bake 15
minutes basting once or twice with liquid in center.
Yield: 8 servings
‘Bama Baked Beans
An absolute necessity with barbeque!
|
4 pieces bacon, fried and drained
1 (1-pound 15 ounce) can pork and beans
1 (8 ounce) can Lima beans, drained
1 16 ounce can kidney beans, drained
1 14 ounce can pinto beans
1 onion, chopped
1 small bell pepper, chopped
2 tablespoons bacon drippings
¾ cup brown sugar
1 tablespoon mustard
3 tablespoons Worcestershire
1/3 cup catsup
¼ teaspoon pepper
½ teaspoon salt
Preheat oven to 350 ̊
F.
Fry bacon and
crumble. Mix all beans and chopped bell pepper and place in a 2 ½ quart
casserole dish. Brown onion in bacon
drippings; add remaining ingredients and cook over medium heat for 10 minutes.
Add cooked mixture and crumbled bacon to beans. Bake covered for 30 minutes.
Remove cover and bake an additional 15 minutes.
Yield: 12
servings
Black-eyed
Peas
4 cups fresh or frozen black-eyed peas
1 cup fresh
snapped green beans
3 cups water
In a 5 quart
Dutch oven, cook bacon until crisp; set aside, reserve bacon drippings. Cook
onion, green beans and garlic in bacon drippings until tender; add broth,
water, salt, pepper and peas. Bring to a boil and skim top if necessary. Lower
heat to simmer; add crumble bacon. Adjust seasonings to taste, cover and simmer
until peas are tender.
Yield: 6 servings
Broccoli Au Gratin
1 ½ pounds broccoli
1 can (11 ounces) condensed Cheddar cheese soup
¼ cup half and half
1 cup Bisquick® baking mix
¼ cup butter
¾ teaspoon ground nutmeg
Heat 1 inch
salted water to boiling. Add broccoli. Cover and heat to boiling. Cook until
stems are tender, 12 to 15 minutes; drain. Arrange broccoli in ungreased oblong
baking dish, (12x7 ½ x 2 inches) Heat oven to 400⁰ Beat soup and milk with hand
beater until smooth; pour over broccoli. Mix remaining ingredients until
crumbly; sprinkle over cheese sauce. Bake until crumbs are very light brown
(about 20 minutes).
Yield: 6 to 8
servings
Butter Beans
4 slices bacon
½ cup onions, chopped
1 pound butter beans water to cover
1 teaspoon salt
½ teaspoon pepper
1 tablespoon instant mashed potatoes
Soak butter
beans overnight in water. In a heavy skillet cook bacon until partially done;
remove bacon reserving drippings; add onion and cook until transparent. Add
mixture to soaked beans; add enough water to cover beans, add seasonings. Cook
until beans are tender; add instant potatoes to thicken liquid. Serve warm.
Yield: 12 servings
Collard Greens with Pot
Liquor
Tip: This basic recipe can be used with kale, mustard greens, and turnip
greens.
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4 strips thick-sliced bacon, sliced crosswise into ½-inch
pieces
1 small yellow onion, chopped
2 garlic cloves, minced
1½ teaspoon salt
1½ teaspoon black pepper
Several dashes hot sauce
3 cup chicken broth (or water)
2 pounds collard greens, stems removed, sliced into
3-inch-wide strips
1 small cottage ham
Pot Liquor:
¼ cup molasses (more if needed) 2
tablespoon butter
Liquid from Greens
Fry bacon in a
large Dutch over; add onion and garlic and cook until soft. Stir in prepared
collard greens, salt and pepper cook until wilted. Stir in chicken broth. Add
cottage ham and reduce heat to medium-low and cook for one hour.
Pour greens mixture through a
wire-mesh strainer reserving liquid. Return greens liquid to pot, whisk
molasses and butter and cook on medium heat until liquid is reduced slightly.
Yield: 10 to 12 servings
Creamed Corn
6 medium ears fresh corn
¼ cup butter
1 tablespoon granulated sugar
¼ cup water
½ cup half and half
2 teaspoons cornstarch
½ teaspoon salt
¼ teaspoon white pepper
Scrape corn from cobs to remove all
milk. Combine corn, butter, sugar and water in a heavy saucepan; Cover, cook
over medium heat until corn is done (10 minutes). Beat remaining ingredients
with a wire whisk until cornstarch is blended; add to corn, stirring well.
Cover and cook 3 minutes, or until thickened and bubbly.
Yield: 4 to 6 servings
Fried Green Tomatoes
You cannot visit
the South or a Southern cook’s kitchen without trying a platter of these delectable tomatoes.
|
6 large, firm green tomatoes
Salt and pepper to taste
1 cup cornmeal
Bacon drippings
Cut tomatoes into ¼ inch
slices. Season with salt and pepper; dredge in cornmeal. Heat bacon drippings
in heavy skillet; add tomatoes, and fry slowly until browned, turning once.
Yield: 6 to 8 servings
Fried Okra
This is the best! Crunchy and tasty a great dish for any meal.
|
1 to 1 ¼ pounds fresh okra
½ to 1 cup cornmeal
Vegetable oil
Salt and pepper
to taste
Wash okra well; drain. Cut off tips
and stem ends; cut okra crosswise into ½ inch slices. Roll okra in cornmeal
(okra needs to be damp for cornmeal to adhere),
and fry in hot oil until golden brown Drain well on paper
towels. Sprinkle lightly with salt and pepper.
Yield: 4 servings
Glazed Carrots
4 medium carrots, sliced medium
thick
2 tablespoons butter
1/3 cup brown sugar, packed
1 cup water
¼ teaspoon salt
pepper to taste
In a medium skillet, combine the carrots
with remaining ingredients, stir
to blend ingredients. Bring to a boil over high heat. Reduce heat to medium and
continue boiling (uncovered) for about 20 to 25 minutes or until carrots are tender and the
liquid has evaporated.
Yield:
4 to 6 servings
Green Bean Casserole
2 packages frozen French style green beans
½ pound mushrooms sliced
1 large onion, chopped
1 stick butter
¼ cup flour
1 pint half and half cream
¾ pound sharp cheddar cheese, grated
⅛ teaspoon Tabasco
2 teaspoons soy sauce
Salt and Pepper
1 can water chestnuts, chopped
1 tablespoon Worcestershire sauce
1 ⅓ cups French’s® French Fried Onions
Cook beans,
drain well. Sauté mushrooms and onion in butter until done. Add flour, mix
well, add cream and let thicken. Add cheese and stir until smooth. Add
seasoning. Mix in beans and chestnuts. Sprinkle top with French’s fried onion
rings. Bake at 350⁰
until thoroughly heated.
Yield: 14 servings
Green
Bean with Ham
2 quarts fresh snapped green beans 1 small ham hock
1 teaspoon salt
½ teaspoon pepper
1 tablespoon sugar
Water to cover
Cook bacon until crisp; remove
bacon, crumble and reserve. Cook green beans in bacon grease for 2 minutes. Add
water to cover, salt, pepper sugar and ham hock. Cook for 1 hour.
Yield: 6 to 8
servings
Marvelous Mashed Potatoes
This
is my husband’s personal recipe. When
the kid’s visit this is what they ask
for most often.
|
6 medium baking potatoes, peeled
and quartered
2 tablespoons butter
3 ounces cream cheese
½ cup sour cream
½ cup to 1 cup milk or half/half
salt and pepper to taste
⅓ cup Asiago Cheese, grated
In a large pot, add water,
salt and potatoes; boil potatoes until tender but still firm, about 15 minutes;
drain. Using a potato masher or electric beater, slowly blend butter until
melted, add cream cheese, sour cream beating until creamy, slowly add milk and
grated cheese.
Yield: 6 servings
Rutabaga
Tip: Rutabagas a little known root vegetable outside of the South.
It is a great alternative to turnips . They have a sweeter flavor and are not
as peppery as turnips.
|
1 large rutabaga, peeled and diced ½ cup sugar Salt and
pepper to taste Water
to cover
1 tablespoon bacon drippings (or butter)
In a medium pot, heat drippings and
add diced rutabaga, cook 2 minutes stirring, add water to cover, add sugar,
salt and pepper; cook on medium heat until tender.
Yield: 4 to 6
servings
Scalloped Potatoes
2 pounds potatoes (6 medium)
3 tablespoons butter
1 teaspoon salt
½ teaspoon pepper
1 small onion thinly sliced
3 tablespoon flour
½ teaspoon garlic powder
2 ½ cups milk
Peel and cut
potatoes into thin slices, heat butter in sauce pan, blend in flour, salt and
pepper. Using a wire whisk stir until mixture is smooth and bubble; add milk
and whisk to boiling, boil for one minute. Arrange potatoes in greased 2 quart
casserole dish in three layers, potato, onion and white sauce. Dot top of
casserole with add sugar, salt and pepper; cook on medium heat until tender.
Yield: 4 to 6
servings
Summer Squash Casserole
Tip: Great with roasted chicken or pot roast
|
2 pounds yellow and zucchini squash, cubed
1 small onion, chopped
1 teaspoon salt
¼ teaspoon pepper
3 tablespoons bacon grease or ¼ cup olive oil
8 ounce sour cream
1 can cream chicken soup
1 package Pepperidge Farm® Herb stuffing mix
1 stick butter
Preheat oven to 350̊
Heat bacon grease
or olive oil in a large skillet over medium-high heat; add onion, and squash,
season with salt and pepper and sauté 7-10 minutes or until tender; mix in sour
cream and soup. Melt butter, mix with bread crumbs, put ½ of crumbs in bottom
of casserole dish; pour in squash mixture, put remaining ½ of bread mixture on
top. Bake 30 minutes.
Yield: 8 servings
Sweet Potato Casserole
This is the best sweet potato casserole ever; my mother’s recipe
and it is my most requested recipe.
|
3 cups mashed sweet potatoes
1 teaspoon vanilla extract
1 cup brown sugar
2 eggs, lightly beaten ½ cup half/half
1 cup of shredded coconut optional
Praline Topping:
½ cup brown sugar
⅓ cup flour
⅓ cup melted butter
1 cup chopped pecans
Combine first 7 ingredients. Pour into a
buttered 1½ to 2-quart casserole dish. Mix remaining ingredients together and
sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and
browned.
Yields: 6 to 8 servings
Sweet Potato Fries
2 pounds sweet potatoes
cooking oil to cover fries
Salt to taste
White Barbeque Sauce ( see
Sauces)
Wash sweet
potatoes and cut into long thick strips, about ¾ inches thick. Set strips in
ice water for 10 minutes. Preheat deep fryer or deep pot with oil. Remove
strips from water and pat dry with paper towels. Place in hot oil about 350º. Fry for about 5
to a6 minutes or until golden brown. Remove from oil and drain. Sprinkle with
salt over top. Serve with white barbeque sauce.
Yield: 6 servings
Pasta
Dishes
Five Cheese
Mac and Cheese
2 cups elbow macaroni
1 cup sharp cheddar cheese, shredded
1 cup Swiss cheese, shredded
2 cups Half and Half milk
1 teaspoons salt
1 teaspoons fresh ground pepper
¼ teaspoon cayenne pepper
¼ teaspoon onion powder
Cook 2 cups
macaroni noodles in salted boiling water for only about 6 minutes (do not
overcook as they will continue to cook in the oven). While noodles are cooking:
mix eggs, milk, parmesan cheese, melted butter and spices together in large
mixing bowl. Drain noodles. Add noodles and all the shredded cheese to egg
mixture. Pour into a greased 9x13
baking pan. Bake in a 325° degree oven for 45 minutes.
Yields: 8 servings
Linguini
with Red Clam Sauce
2 (6.5 ounce) cans minced clams,
with juice
¼ cup butter
¼ cup vegetable oil
½ cup white wine
1 tablespoon garlic, chopped
coarsely
1 tablespoon dried parsley
¼ tablespoon dried basil
1 (16 ounce) package linguini pasta
Cook
pasta according to package directions. Meanwhile prepare the sauce. Combine
clams with juice, butter wine, vegetable oil, garlic, parsley, basil, and
pepper in a large saucepan. Place over medium heat until boiling. Serve warm
over pasta.
Yield: 4 servings
Ravenous
Ravioli
2 pkg. (8.8) refrigerated spinach ravioli
1½ cups sliced Portobello mushrooms
1 small onion, finely chopped
4 thin slices prosciutto chopped
teaspoon. Olive oil
½ teaspoon minces fresh sage
2 cups half/half cream
½ cup frozen peas
2 tablespoon grated Parmigiano-Reggiano cheese
¼ teaspoon salt
¼ teaspoon white pepper
Cook ravioli. In a large skillet, sauté
the mushroom’s, onion and prosciutto in oil until vegetables are tender. Add
sage cook one minute longer. Stir in cream. Bring to a boil over medium heat.
Reduce heat; simmer uncovered, for 8-10 minutes or until slightly thickened.
Stir in peas, cheese and salt and pepper; heat through. Drain ravioli toss with
Prep sauce.
Yields: 4 servings
Spaghetti Carbonara
Tip: For a party of six this is the easiest recipe and an elegant
dish.
|
1 (8 ounce) package spaghetti
½ stick butter
⅓ cup sliced onion
⅓ cup chopped green bell pepper
½ cup sliced mushrooms
Salt and Pepper to taste
½ cup half and half cream
½ cup Parmesan cheese
Prepared
spaghetti to package directions, drain; melt butter and sauté bacon, onion,
green pepper, mushrooms and spinach until tender. Add spaghetti, add salt and
pepper. Add egg beaten with cream. Toss in Parmesan cheese and stir until
heated through. Remove from heat and serve.
Yield: 6 servings
Spaghetti with Meat Sauce
1 pound ground pork
1 pound ground beef
1 medium onion, diced
2 small carrots, diced
3 garlic cloves, minced
1 teaspoon salt to taste
1 teaspoon pepper to taste
1 (8-ounce) package sliced fresh mushrooms
Sauce:
2 (15-ounce) cans tomato sauce
1 (14-ounce) can beef broth
1 (10¾-ounce) can tomato puree
1 (6-ounce) can Italian-style tomato paste
1 (10¾-ounce) can diced tomatoes
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
2 bay leaves
1 pound spaghetti, cooked
Cook first 8
ingredients in a large Dutch oven over medium heat, stirring until meat crumbles
and is no longer pink. Drain. Stir in next 9 ingredients; simmer 3 hours. Cook
spaghetti according to package directions, drain and serve with Meat sauce.
Yields: 8 servings
“Cooking is like
love, it should be entered into with abandon or
not at all.”
~Harriet Van Horne ~ Vogue
~Harriet Van Horne ~ Vogue
Rice Dishes
Cajun Rice
2 tablespoons
oil
2 tablespoons
chopped onion
1 ½ cups
uncooked white rice
2 cups chicken
broth
1 tablespoon
Cajun Spice (Zamouri Spices)
1 can black
beans, rinsed well
1 cup chunky
salsa
Heat
oil in a large, heavy skillet over medium heat. Stir in onion, and cook until
tender, about 5 minutes. Mix rice into skillet, stirring often. When rice
begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer
20 minutes, until liquid has been absorbed.
Yield: 8 servings
Dirty Rice
Tip: Goes great
with fried chicken pork chops etc.
|
2 tablespoons bacon fat
3/4 cup chopped shallots
1 finely chopped rib celery 1 tablespoon chopped parsley
1 pound finely chopped chicken giblets 1 tablespoon tomato paste
½ teaspoon cayenne pepper 2 cups rice
4 cups water
salt, to taste
Sauté
the shallots, celery, and chicken giblets in the bacon fat until golden brown.
Add the water, tomato paste, rice, salt and pepper. Bring to a rolling boil.
Turn down heat...cover, and simmer for 25 to 30 min, stirring occasionally.
Uncover and let stand for 5 to 10 min. Adjust seasoning to taste! Fluff with
fork and serve.
Yield: 8 servings
Pecan Rice
1 (4 ounce) package wild rice
1 small onion, chopped
¼ cup butter
1 teaspoon salt
3 tablespoons chopped parsley
Wash wild rice in hot water; drain. Cook wild rice according
to package directions. Sauté onion and pecans in butter; add salt. Stir in wild
rice and cook until thoroughly heated. Stir in parsley.
Yield: 4 to 6 servings
Red Beans
and Rice
You cannot eat enough of this dish; you will keep coming back for
more!
|
2 (25 ounce) cans red beans
1½-2 cups chicken broth
1 (14.5 ounce) can diced red tomatoes
1 (8 ounce) can tomato paste
2 cup water
1 lb. Kielbasa Sausage Chopped into small pieces
1 large onion, chopped
2 pale-green inner celery ribs, chopped
4 cloves garlic minced
4 bay leaves
1 tablespoon dried thyme, crumbled
2 teaspoon dried oregano, crumbled
1 tablespoon Tabasco
¾ teaspoon garlic powder
1 teaspoon creole seasoning
1 teaspoon ancho chili pepper powder
1 teaspoon ground allspice
½ teaspoon ground black pepper
2 teaspoon salt, or to taste
Hot cooked rice
In a large heavy
kettle sauté onion, celery and garlic until soft. Add sausage and cook 1 minute
more then add rest of the ingredients and bring mixture to a boil, reduce heat
to a simmer, covered, over moderate heat 1½ hours. Remove lid and cook mixture
at bare simmer 1 hour more, adding liquid if mixture is too thick. Serve over
rice.
Yield:
16 servin
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