Russ Spence
Commercial Pressure Wash Expert
SOUPS AND SAUCES
#1 SHRIMP JAMBALAYA
• 3 onions
• 1 bell pepper
• parsley
• celery
• 1 bay leaf
• ham hock
• 1 c. tomatoes
• 1 c. shrimp
• 1 c. rice
Saute' onions, bell pepper and celery in bacon fat until soft. Add tomatoes and one cup of water to ham hock. Season with bay leaf, salt and pepper. Cook slowly for 1 hour. Add raw rice and shrimp. Cook very slowly until rice is done and water is absorbed. Add more water if necessary.
#2 CRAWFISH ETOUFEE' FOR CHEATERS
Short on time and long on cravings? Coming pretty close to the old fashioned start-from-scratch version, this one goes out to you weary workers sitting at your computers wondering what you can pull out of the hat for supper. One quick stop at the supermarket and in less than an hour you'll be dining southern style.
CRAWFISH ETOUFEE' FOR CHEATERS
• 1 chopped green bell pepper
• 1 chopped white onion
• 1 stick butter
• 2 lbs. Crawfish tail meat
• 3 cans Cream of Celery soup
• 1 can Rotel tomatoes
• salt/pepper
• Toney Chacheres' Seafood Seasoning
Rinse crawfish tail meat thoroughly and drain. Saute' onion and pepper in butter. Combine with remaining ingredients and cook over medium heat for forty-five minutes. Season well and serve over rice.
#3 MAMA'S POTATO SOUP
When it's cold out nothing hits the spot like a bowl of hot soup--especially after all the rich holiday foods. Here's my mama's Potato Soup. Make a big pot-- it'll be just as good the second day.~Shellie
Mama's Potato Soup
• 4 medium potatoes -- cubed
• 1 onion -- diced
• 1 and one-fourth cup boiling water
• 1 and one-half cup milk
• 1 tablespoon butter
• 1 fourth teaspoon Worcestershire sauce
• 1 teaspoon parsley
• 1 teaspoon basil
• salt and pepper to taste
• 1 to 2 tablespoons flour dissolved in half a cup of water
Add potatoes and onions to boiling water. Cover and cook for fifteen to twenty minutes or until fork tender. Mash some of the potatoes with a fork to thicken soup. Add milk, butter and seasonings. Bring to boil and stir in flour and water mixture. Stir well until thickened. Serves four, double for company.
Garnish with grated cheese, diced ham, or crumbled bacon. Enjoy!
#4 ANN BROCK'S TACO SOUP
Don't be fooled. The promise of spring might be in the air, but it's just teasing. There's plenty of cold nights left to enjoy a belly-warming bowl of soup.
"Ann Brock's Taco Soup"
• 1 Can Red Kidney Beans
• 2 Cans Pinto Beans
• 1 Can Whole Kernel Corn
• 1 Can Diced Ro-Tel Tomatoes w/Peppers
• 1 Can Stewed "Mexican Recipe" Tomatoes
• 1-2 Pounds Ground Chuck or Vinson
• 1 Pkg. Dry Taco Seasoning
• 1 Pkg. Dry Ranch Valley Seasoning
Add seasonings and one cup of water to browned and drained meat. Add all cans with their juices and bring to a boil. Simmer at least thirty minutes. Add water to desired soup consistency. ( I usually rinse out the bean cans and pour the water into the pot. I get all the goodie from the beans and cut down on smelly garbage at the same time.)
Serve with cornbread, crackers or Frito chips. Top with grated cheese and enjoy.
Thanks Mrs. Ann! ~Shellie
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EGGS, CHEESE, AND CASSEROLES
#1 CHEESE STRAWS
• 1 lb. American Wisconsin cheese
• ¾ lb. Butter (or oleo)
• 3½ c. sifted flour
• ¼ tsp. red pepper
Grate cheese and cream with butter, add flour and rep pepper. Put though cookie press on ungreased cookie sheet. Bake at 350 degrees until done, being careful not to over brown. Use cookie cutter to make long "straws" across cookie sheet when done. Cut into desired lengths. Store in tins with wax paper between layers. These will keep for two or three weeks. May be sprinkled with paprika before baking for more intense flavor.
# 2 BAKED GARLIC GRITS
• 1 c. grits (not instant)
• 1 garlic cheese roll
• ½ stick butter
• 1 egg
• ½ c. milk
• Tabasco
• 1 c. cheddar cheese
Cook grits the usual way. While still hot, stir in garlic cheese and butter. Combine egg with milk and stir into grits along with a dash of Tabasco. Pour into buttered baking dish and bake at 350 degrees for 45 minutes. Top with grated cheddar cheese and return to over to brown.
#3 BLACK EYED PEA CASSEROLE
• 1 pound ground beef
• 1 small onion, chopped
• 1/2 green bell pepper, chopped
• 1 Box Uncle Ben's Long Grain & Wild Rice, Original Recipe
• 2 cans Trappey's Black-eyed Peas with Jalepenos, undrained
• 1/2 cup Cheddar Cheese, grated
• Salt & Pepper to taste
Brown ground beef & saute onion & peppers..(drain) Cook Rice according to directions on box.
Combine all ingredients (except cheese) in 9 x 12 baking dish. Top with cheese and bake at 350 degrees for about 30 minutes.
Serve with Cole Slaw and Hot Cornbread. Quick & easy supper.
#4 JESSICA'S TWICE BAKED POTATO CASSEROLE
• 4 large baking potatoes
• 8 slices bacon
• 1 cup sour cream
• 1/2 cup milk
• 1/4 cup butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded Cheddar cheese
• 8 green onions, sliced, divided
Bake potatoes in oven for one hour. Cook and drain bacon, crumble and set aside. Slice cooked potatoes in half lengthwise and scoop the flesh into a large bowl; discard shells. Add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix until well blended and creamy. Spoon mixture into casserole bowl, top with remaining cheese, green onions and bacon. Bake for another fifteen minutes or until heated throughout and cheese is melted.
~Thanks Jess, it was delicious!
#5 SPICY QUICK TURKEY CASSEROLE
• 3 cups diced cooked turkey
• 1 large onion -- chopped
• 2 cups shredded Cheddar cheese
• 1/2 cup sliced ripe olives
• 2 cups coarsely broken tortilla chips
• 1 can condensed cream of chicken soup
• 1 can condensed nacho cheese soup
• 1 10 oz. can diced tomatoes with green chiles {Rotel}
Preheat oven to 325 degree. Layer turkey into the bottom of a 9 x 13-inch greased casserole dish. Layer onion, cheese, olives, and tortilla chips over turkey. {Do not add chips until ready to bake.} Combine soups and tomatoes. Pour over turkey and bake 30 to 40 minutes until hot and bubbly. Garnish with ripe olives, if desired.
~special thanks to Tamara Davida Leonard for this week's recipe.
#6 MEXI-CORN CASSEROLE
Fix your favorite meat and round the meal out with this simple but satisfying casserole and a good green salad. Yum!
Mexi-Corn Casserole
• 1 can whole kernel corn
• 1 can creamed corn
• 1 pkg. Mexican cornbread mix
• 1 stick margarine, melted
• 2 eggs, beaten
• Dash of salt and pepper to taste
Stir together all ingredients and pour into greased 2 quart casserole dish. Bake at 350 degrees for 1 hour.
#7 RICE CONSUMME WITH MUSHROOMS
Okay, here is my family's favorite rice dish. They like it with pork, beef or chicken but they LOVE it with grilled fish. You can play with the recipe as long as you make sure you have one can of consomme for each cup uncooked rice.
"Rice Consomme with Mushrooms"
•1 cup uncooked rice
•1 can beef consomme
•1 can water
•salt and pepper to taste
•2-3 tablespoons of Worcestershire sauce
•1 can mushrooms (pieces or whole)
•1/2 teaspoon hot sauce
•1 stick butter
Combine all ingredients in buttered casserole dish. Cover and bake at 350' for thirty to forty-five minutes are until rice is fluffy. Enjoy!
#8 SOUTHERN JALAPENO QUICHE
I just took this dish out of the oven. Although, it looked like a nice addition to Easter dinner, I wanted to try it before recommending it to the porch. I can now say without hesitation: it's delicious. (If you aren't as crazy as I am about jalapenos, you might want to cut the peppers down a bit. It is on the warm side.)
"Southern Jalapeno Quiche"
• 1 jar sliced jalapeno peppers drained and diced
• 3 eggs beaten (I used four because mine looked small)
• 2 cups cheddar cheese grated
• salt and pepper to taste
Place diced peppers in a greased nine inch pie plate. Sprinkle with cheese. Pour beaten eggs over the top and season to taste with salt and pepper. Cook for 20 minutes at 400'. (I think I'll add some diced ham next time! Yum!)
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MEATS
#1 CHICKEN SPAGHETTI
• 1 chicken, boiled and chopped
• 1 c. chopped celery
• 1 c. chopped bell pepper
• 1 c. chopped onion
• ½ c. flour
• 1 can of mushrooms
• 2 cans of tomatoes
• 2 cans of tomato paste
• 2 pkgs. of spaghetti
• 2 Tbsp. olive or Wesson oil
Brown flour in hot oil until very brown, add chopped vegetables, tomatoes and tomato paste. Salt and pepper to taste. Cook in heavy pot for forty-five minutes. Add chicken and mushrooms and cook for another half-hour. Mix with boiled and drained spaghetti. Grate American cheese over the top and serve warm.
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MEATS
#2 QUICK AND EASY BAKED CHICKEN DISH
• 4 Chicken breasts - skinned
• 2 cans string beans (drained)
• Worcestershire Sauce
• Tony Chachere's Seasoning (optional)
• Salt and Pepper
Arrange chicken breasts on shallow baking pan (cookie sheet is good). Pour string bean around chicken. Drizzle worchestshire sauce over chicken and beans. Season. (If you use the Tony's, you do not have to salt and pepper). Cook in 350 degree oven about 20 minutes, or until chicken is done. (You may turn chicken after 10 minutes). Good with baked potatoes and salad.
This recipe was submitted by June Ivy from Louisiana. June says, "My husband and I just love this dish. I can paint all day and have supper ready in 30 minutes!" Thanks, June!
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MEATS
#3 BEEFY BAKED BEANS
• 1 lb. ground meat
• l large onion
• 1/2 bell pepper
• 1/2 bottle catsup
• 3 cans (small) pork and beans
• 2 tablespoons brown sugar
• 1 1/2 teaspoon celery salt
1 tablespoon chili powder
salt, pepper, garlic salt and worcestershire sauce to taste
Brown meat, drain; add the other ingredients and bake at 350 degrees for forty-five minutes. Enjoy!
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MEATS
#4 Old-fashioned Chicken Fried Steak
With everyone being health conscious these days, I've tried to avoid posting fried dishes. But old-fashioned Chicken Fried Steak has got to be one of our southern dishes most worthy of holding onto. Oh, and serve it with mashed potatoes--or it's almost a crime. ~Shellie
Chicken Fried Steak
• 2 pounds round steak cut into serving sizes and beaten thin with kitchen mallet
• 1 cup flour
• 1 egg, beaten
• 1/4 cup butter
• salt and pepper to taste
Gravy:
• 3 tablespoons fat (pan drippings after frying steak)
• 3 tablespoons flour
• 2 cups cold water
• salt and pepper to taste
Steaks: Season flour with salt and pepper and flour steaks well. Dip in beaten egg and dredge in flour again. Heat butter, add steaks and cook over medium heat 3-4 minutes per side. Don't overcook! Move steaks to warm oven and prepare gravy.
Gravy: Add about 3 tablespoons flour to the pan drippings. (If you don't have quite enough drippings, add a little more butter.) Stir flour until it browns and pour in water. Continue to stir while bringing to a boil. Reduce heat and cook 5-10 minutes. Season with salt and pepper to taste and serve with steaks.
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MEATS
#5 MAMA'S MEAT LOAF
When I was a little girl, few things said "love" to me like the smell of Mama's meat loaf. Hopefully your Valentine is stealing you away from the kitchen this evening, but maybe tomorrow night you can show your family you love 'em with this satisfying southern staple.
Mama's Meat Loaf
• 2 slices bread/ crumbled in small pieces
• 12 to 15 saltine crackers/ crushed
• 1 egg
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 2 teaspoons seasoned salt
• 2 teaspoons Worcestershire sauce
• 2 tablespoons flour
• 2 tablespoons ketchup
• 1 bell pepper/chopped
• 1 onion/chopped
• 2 pounds ground chuck
Use a large mixing bowl to combine all ingredients and work into two loaves. Bake at 325 degrees for about an hour or until completely done in the center. (Some cooks like to spread tomato paste over the top of the loaves before cooking.My mom used ketchup and my sisters and I loved the added flavor. I was grown before I found out this wasn't standard procedure!)
~Shellie
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MEATS
#6 SPICY SOUTHERN CHICKEN
• 4 (5 ounce) skinless, boneless chicken breasts
• 1 16 ounce jar thick chunky salsa (choose mild or hot to taste)
• 1 (2 and 1/4 ounce) sliced black olives, drained
• 1/2 teaspoon finely chopped garlic
Beat chicken breasts to uniform thickness. Spray nonstick frying pan with olive oil flavored spray. Saute garlic over low heat. Add chicken and cook over low-medium heat until golden, turning once. Add salsa and cover. Continue to cook over low-medium heat 30 to 40 minutes. Good served over rice. Top with olives. This is four servings.
(Porchers, Joyce Ray from Louisiana wants me to ask you if anyone has a recipe for Hot Dill Pickles. She seems to remember her late mother-in-law soaking cucumbers in salt water for about a week, but she isn't sure! Could anyone help? Thanks!~Shellie)
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MEATS
#7 JESSICA'S SHRIMP KEBOB'S
Jessica is home from her first year at LSU and back in the kitchen. Man, I've missed that kid. Seriously, she loves to cook and her brother, her daddy, and I are quite willing to serve as her taste testers. We gave this one a 10!
"Jessica's Shrimp Kebobs"
• 24 pineapple chunks
• 2 bell peppers, sliced
• 2 squash, sliced
• 1 onion, sliced
• 2 tomatoes, chunked
• 2 pkgs. fresh mushrooms
• 2 lbs. uncooked shrimp
• 1/2 cup sweet and sour sauce
• 1/2 teaspoon dry mustard
• 2 teaspoons chives
Make sure your squash, onions and peppers are sliced rather thin for quick cooking. Build your kebobs alternating veggies, fruit and shrimp. Add dry mustard and chives to sweet and sour sauce and brush kebobs. Grill for three minutes, turn and brush with sauce again. Continue until shrimp is good and pink.
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MEATS
#8 THREE CHEESE SPAGHETTI BAKE
Phil and Phillip have lobbied hard for me to adopt a policy of not putting anything in the emag that we haven't tried at home. The debate is tabled right now; Jessica is home and happy to run the test kitchen. (Did you know that you can get twice as much done in a day when you don't have to stop and cook supper?)
"THREE CHEESE SPAGHETTI BAKE"
• 1 16 oz. pkg. Angel hair spaghetti
• 2 cups shredded mozzarella cheese, divided
• 3/4 cup Parmesan cheese, grated
• ½ cup Romano cheese, grated
• 3 eggs, beaten
• 1 Tbsp. Olive or vegetable oil
• 2 tsp. Garlic powder
• Salt & Pepper to taste
• 1 28 oz jar spaghetti sauce
Cook spaghetti according to package directions (do not overcook); drain. Add 1 cup mozzarella cheese, Parmesan Cheese, Romano Cheese, egg, oil, garlic powder, salt & Pepper.
Press into a greased 9 x 13 inch baking dish. Top with spaghetti sauce. Cover & bake at 350' for 20 minutes. Uncover......sprinkle with remaining 1 cup mozzarella cheese and bake 10 additional minutes or until heated through and cheese is melted. YIELDS: 6-8 servings.
~Today's recipe comes from Sara Duncan in Louisiana. Thanks, Sara, this is delicious!~
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MEATS
#9 PORK ROAST BARBECUE
My family is happy that Julie from California asked about a pulled pork recipe. Cook this one all day and fill your house with the tempting smells of slow-cooked barbecue. When it comes time to eat, you won't be disappointed! (By the way, we think the hot barbecue is very important in creating the special flavor.)
"Pork Roast Barbecue"
• 1 (5 to 6 pound) fresh pork shoulder roast
• 3 parts hickory-flavored barbecue sauce
• 1 part hot barbecue sauce or more if desired
• 1/3 to 1/4 cup vinegar, optional
Wrap roast tightly in foil; bake in an iron skillet at 225'F for 8-9 hours. Drain; remove bone and fat. Shred meat. Combine sauces. Add vinegar if a sharper flavor is desired. Moisten meat with sauce. Serve hot on buns.
#1 SHRIMP JAMBALAYA
• 3 onions
• 1 bell pepper
• parsley
• celery
• 1 bay leaf
• ham hock
• 1 c. tomatoes
• 1 c. shrimp
• 1 c. rice
Saute' onions, bell pepper and celery in bacon fat until soft. Add tomatoes and one cup of water to ham hock. Season with bay leaf, salt and pepper. Cook slowly for 1 hour. Add raw rice and shrimp. Cook very slowly until rice is done and water is absorbed. Add more water if necessary.
#2 CRAWFISH ETOUFEE' FOR CHEATERS
Short on time and long on cravings? Coming pretty close to the old fashioned start-from-scratch version, this one goes out to you weary workers sitting at your computers wondering what you can pull out of the hat for supper. One quick stop at the supermarket and in less than an hour you'll be dining southern style.
CRAWFISH ETOUFEE' FOR CHEATERS
• 1 chopped green bell pepper
• 1 chopped white onion
• 1 stick butter
• 2 lbs. Crawfish tail meat
• 3 cans Cream of Celery soup
• 1 can Rotel tomatoes
• salt/pepper
• Toney Chacheres' Seafood Seasoning
Rinse crawfish tail meat thoroughly and drain. Saute' onion and pepper in butter. Combine with remaining ingredients and cook over medium heat for forty-five minutes. Season well and serve over rice.
#3 MAMA'S POTATO SOUP
When it's cold out nothing hits the spot like a bowl of hot soup--especially after all the rich holiday foods. Here's my mama's Potato Soup. Make a big pot-- it'll be just as good the second day.~Shellie
Mama's Potato Soup
• 4 medium potatoes -- cubed
• 1 onion -- diced
• 1 and one-fourth cup boiling water
• 1 and one-half cup milk
• 1 tablespoon butter
• 1 fourth teaspoon Worcestershire sauce
• 1 teaspoon parsley
• 1 teaspoon basil
• salt and pepper to taste
• 1 to 2 tablespoons flour dissolved in half a cup of water
Add potatoes and onions to boiling water. Cover and cook for fifteen to twenty minutes or until fork tender. Mash some of the potatoes with a fork to thicken soup. Add milk, butter and seasonings. Bring to boil and stir in flour and water mixture. Stir well until thickened. Serves four, double for company.
Garnish with grated cheese, diced ham, or crumbled bacon. Enjoy!
#4 ANN BROCK'S TACO SOUP
Don't be fooled. The promise of spring might be in the air, but it's just teasing. There's plenty of cold nights left to enjoy a belly-warming bowl of soup.
"Ann Brock's Taco Soup"
• 1 Can Red Kidney Beans
• 2 Cans Pinto Beans
• 1 Can Whole Kernel Corn
• 1 Can Diced Ro-Tel Tomatoes w/Peppers
• 1 Can Stewed "Mexican Recipe" Tomatoes
• 1-2 Pounds Ground Chuck or Vinson
• 1 Pkg. Dry Taco Seasoning
• 1 Pkg. Dry Ranch Valley Seasoning
Add seasonings and one cup of water to browned and drained meat. Add all cans with their juices and bring to a boil. Simmer at least thirty minutes. Add water to desired soup consistency. ( I usually rinse out the bean cans and pour the water into the pot. I get all the goodie from the beans and cut down on smelly garbage at the same time.)
Serve with cornbread, crackers or Frito chips. Top with grated cheese and enjoy.
Thanks Mrs. Ann! ~Shellie
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EGGS, CHEESE, AND CASSEROLES
#1 CHEESE STRAWS
• 1 lb. American Wisconsin cheese
• ¾ lb. Butter (or oleo)
• 3½ c. sifted flour
• ¼ tsp. red pepper
Grate cheese and cream with butter, add flour and rep pepper. Put though cookie press on ungreased cookie sheet. Bake at 350 degrees until done, being careful not to over brown. Use cookie cutter to make long "straws" across cookie sheet when done. Cut into desired lengths. Store in tins with wax paper between layers. These will keep for two or three weeks. May be sprinkled with paprika before baking for more intense flavor.
# 2 BAKED GARLIC GRITS
• 1 c. grits (not instant)
• 1 garlic cheese roll
• ½ stick butter
• 1 egg
• ½ c. milk
• Tabasco
• 1 c. cheddar cheese
Cook grits the usual way. While still hot, stir in garlic cheese and butter. Combine egg with milk and stir into grits along with a dash of Tabasco. Pour into buttered baking dish and bake at 350 degrees for 45 minutes. Top with grated cheddar cheese and return to over to brown.
#3 BLACK EYED PEA CASSEROLE
• 1 pound ground beef
• 1 small onion, chopped
• 1/2 green bell pepper, chopped
• 1 Box Uncle Ben's Long Grain & Wild Rice, Original Recipe
• 2 cans Trappey's Black-eyed Peas with Jalepenos, undrained
• 1/2 cup Cheddar Cheese, grated
• Salt & Pepper to taste
Brown ground beef & saute onion & peppers..(drain) Cook Rice according to directions on box.
Combine all ingredients (except cheese) in 9 x 12 baking dish. Top with cheese and bake at 350 degrees for about 30 minutes.
Serve with Cole Slaw and Hot Cornbread. Quick & easy supper.
#4 JESSICA'S TWICE BAKED POTATO CASSEROLE
• 4 large baking potatoes
• 8 slices bacon
• 1 cup sour cream
• 1/2 cup milk
• 1/4 cup butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded Cheddar cheese
• 8 green onions, sliced, divided
Bake potatoes in oven for one hour. Cook and drain bacon, crumble and set aside. Slice cooked potatoes in half lengthwise and scoop the flesh into a large bowl; discard shells. Add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix until well blended and creamy. Spoon mixture into casserole bowl, top with remaining cheese, green onions and bacon. Bake for another fifteen minutes or until heated throughout and cheese is melted.
~Thanks Jess, it was delicious!
#5 SPICY QUICK TURKEY CASSEROLE
• 3 cups diced cooked turkey
• 1 large onion -- chopped
• 2 cups shredded Cheddar cheese
• 1/2 cup sliced ripe olives
• 2 cups coarsely broken tortilla chips
• 1 can condensed cream of chicken soup
• 1 can condensed nacho cheese soup
• 1 10 oz. can diced tomatoes with green chiles {Rotel}
Preheat oven to 325 degree. Layer turkey into the bottom of a 9 x 13-inch greased casserole dish. Layer onion, cheese, olives, and tortilla chips over turkey. {Do not add chips until ready to bake.} Combine soups and tomatoes. Pour over turkey and bake 30 to 40 minutes until hot and bubbly. Garnish with ripe olives, if desired.
~special thanks to Tamara Davida Leonard for this week's recipe.
#6 MEXI-CORN CASSEROLE
Fix your favorite meat and round the meal out with this simple but satisfying casserole and a good green salad. Yum!
Mexi-Corn Casserole
• 1 can whole kernel corn
• 1 can creamed corn
• 1 pkg. Mexican cornbread mix
• 1 stick margarine, melted
• 2 eggs, beaten
• Dash of salt and pepper to taste
Stir together all ingredients and pour into greased 2 quart casserole dish. Bake at 350 degrees for 1 hour.
#7 RICE CONSUMME WITH MUSHROOMS
Okay, here is my family's favorite rice dish. They like it with pork, beef or chicken but they LOVE it with grilled fish. You can play with the recipe as long as you make sure you have one can of consomme for each cup uncooked rice.
"Rice Consomme with Mushrooms"
•1 cup uncooked rice
•1 can beef consomme
•1 can water
•salt and pepper to taste
•2-3 tablespoons of Worcestershire sauce
•1 can mushrooms (pieces or whole)
•1/2 teaspoon hot sauce
•1 stick butter
Combine all ingredients in buttered casserole dish. Cover and bake at 350' for thirty to forty-five minutes are until rice is fluffy. Enjoy!
#8 SOUTHERN JALAPENO QUICHE
I just took this dish out of the oven. Although, it looked like a nice addition to Easter dinner, I wanted to try it before recommending it to the porch. I can now say without hesitation: it's delicious. (If you aren't as crazy as I am about jalapenos, you might want to cut the peppers down a bit. It is on the warm side.)
"Southern Jalapeno Quiche"
• 1 jar sliced jalapeno peppers drained and diced
• 3 eggs beaten (I used four because mine looked small)
• 2 cups cheddar cheese grated
• salt and pepper to taste
Place diced peppers in a greased nine inch pie plate. Sprinkle with cheese. Pour beaten eggs over the top and season to taste with salt and pepper. Cook for 20 minutes at 400'. (I think I'll add some diced ham next time! Yum!)
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MEATS
#1 CHICKEN SPAGHETTI
• 1 chicken, boiled and chopped
• 1 c. chopped celery
• 1 c. chopped bell pepper
• 1 c. chopped onion
• ½ c. flour
• 1 can of mushrooms
• 2 cans of tomatoes
• 2 cans of tomato paste
• 2 pkgs. of spaghetti
• 2 Tbsp. olive or Wesson oil
Brown flour in hot oil until very brown, add chopped vegetables, tomatoes and tomato paste. Salt and pepper to taste. Cook in heavy pot for forty-five minutes. Add chicken and mushrooms and cook for another half-hour. Mix with boiled and drained spaghetti. Grate American cheese over the top and serve warm.
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MEATS
#2 QUICK AND EASY BAKED CHICKEN DISH
• 4 Chicken breasts - skinned
• 2 cans string beans (drained)
• Worcestershire Sauce
• Tony Chachere's Seasoning (optional)
• Salt and Pepper
Arrange chicken breasts on shallow baking pan (cookie sheet is good). Pour string bean around chicken. Drizzle worchestshire sauce over chicken and beans. Season. (If you use the Tony's, you do not have to salt and pepper). Cook in 350 degree oven about 20 minutes, or until chicken is done. (You may turn chicken after 10 minutes). Good with baked potatoes and salad.
This recipe was submitted by June Ivy from Louisiana. June says, "My husband and I just love this dish. I can paint all day and have supper ready in 30 minutes!" Thanks, June!
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MEATS
#3 BEEFY BAKED BEANS
• 1 lb. ground meat
• l large onion
• 1/2 bell pepper
• 1/2 bottle catsup
• 3 cans (small) pork and beans
• 2 tablespoons brown sugar
• 1 1/2 teaspoon celery salt
1 tablespoon chili powder
salt, pepper, garlic salt and worcestershire sauce to taste
Brown meat, drain; add the other ingredients and bake at 350 degrees for forty-five minutes. Enjoy!
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MEATS
#4 Old-fashioned Chicken Fried Steak
With everyone being health conscious these days, I've tried to avoid posting fried dishes. But old-fashioned Chicken Fried Steak has got to be one of our southern dishes most worthy of holding onto. Oh, and serve it with mashed potatoes--or it's almost a crime. ~Shellie
Chicken Fried Steak
• 2 pounds round steak cut into serving sizes and beaten thin with kitchen mallet
• 1 cup flour
• 1 egg, beaten
• 1/4 cup butter
• salt and pepper to taste
Gravy:
• 3 tablespoons fat (pan drippings after frying steak)
• 3 tablespoons flour
• 2 cups cold water
• salt and pepper to taste
Steaks: Season flour with salt and pepper and flour steaks well. Dip in beaten egg and dredge in flour again. Heat butter, add steaks and cook over medium heat 3-4 minutes per side. Don't overcook! Move steaks to warm oven and prepare gravy.
Gravy: Add about 3 tablespoons flour to the pan drippings. (If you don't have quite enough drippings, add a little more butter.) Stir flour until it browns and pour in water. Continue to stir while bringing to a boil. Reduce heat and cook 5-10 minutes. Season with salt and pepper to taste and serve with steaks.
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MEATS
#5 MAMA'S MEAT LOAF
When I was a little girl, few things said "love" to me like the smell of Mama's meat loaf. Hopefully your Valentine is stealing you away from the kitchen this evening, but maybe tomorrow night you can show your family you love 'em with this satisfying southern staple.
Mama's Meat Loaf
• 2 slices bread/ crumbled in small pieces
• 12 to 15 saltine crackers/ crushed
• 1 egg
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 2 teaspoons seasoned salt
• 2 teaspoons Worcestershire sauce
• 2 tablespoons flour
• 2 tablespoons ketchup
• 1 bell pepper/chopped
• 1 onion/chopped
• 2 pounds ground chuck
Use a large mixing bowl to combine all ingredients and work into two loaves. Bake at 325 degrees for about an hour or until completely done in the center. (Some cooks like to spread tomato paste over the top of the loaves before cooking.My mom used ketchup and my sisters and I loved the added flavor. I was grown before I found out this wasn't standard procedure!)
~Shellie
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MEATS
#6 SPICY SOUTHERN CHICKEN
• 4 (5 ounce) skinless, boneless chicken breasts
• 1 16 ounce jar thick chunky salsa (choose mild or hot to taste)
• 1 (2 and 1/4 ounce) sliced black olives, drained
• 1/2 teaspoon finely chopped garlic
Beat chicken breasts to uniform thickness. Spray nonstick frying pan with olive oil flavored spray. Saute garlic over low heat. Add chicken and cook over low-medium heat until golden, turning once. Add salsa and cover. Continue to cook over low-medium heat 30 to 40 minutes. Good served over rice. Top with olives. This is four servings.
(Porchers, Joyce Ray from Louisiana wants me to ask you if anyone has a recipe for Hot Dill Pickles. She seems to remember her late mother-in-law soaking cucumbers in salt water for about a week, but she isn't sure! Could anyone help? Thanks!~Shellie)
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MEATS
#7 JESSICA'S SHRIMP KEBOB'S
Jessica is home from her first year at LSU and back in the kitchen. Man, I've missed that kid.
Seriously, she loves to cook and her brother, her daddy, and I are quite willing to serve as her taste testers. We gave this one a 10! "Jessica's Shrimp Kebobs"
• 24 pineapple chunks
• 2 bell peppers, sliced
• 2 squash, sliced
• 1 onion, sliced
• 2 tomatoes, chunked
• 2 pkgs. fresh mushrooms
• 2 lbs. uncooked shrimp
• 1/2 cup sweet and sour sauce
• 1/2 teaspoon dry mustard
• 2 teaspoons chives
Make sure your squash, onions and peppers are sliced rather thin for quick cooking. Build your kebobs alternating veggies, fruit and shrimp. Add dry mustard and chives to sweet and sour sauce and brush kebobs. Grill for three minutes, turn and brush with sauce again. Continue until shrimp is good and pink.
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MEATS
#8 THREE CHEESE SPAGHETTI BAKE
Phil and Phillip have lobbied hard for me to adopt a policy of not putting anything in the emag that we haven't tried at home. The debate is tabled right now; Jessica is home and happy to run the test kitchen. (Did you know that you can get twice as much done in a day when you don't have to stop and cook supper?)
"THREE CHEESE SPAGHETTI BAKE"
• 1 16 oz. pkg. Angel hair spaghetti
• 2 cups shredded mozzarella cheese, divided
• 3/4 cup Parmesan cheese, grated
• ½ cup Romano cheese, grated
• 3 eggs, beaten
• 1 Tbsp. Olive or vegetable oil
• 2 tsp. Garlic powder
• Salt & Pepper to taste
• 1 28 oz jar spaghetti sauce
Cook spaghetti according to package directions (do not overcook); drain. Add 1 cup mozzarella cheese, Parmesan Cheese, Romano Cheese, egg, oil, garlic powder, salt & Pepper.
Press into a greased 9 x 13 inch baking dish. Top with spaghetti sauce. Cover & bake at 350' for 20 minutes. Uncover......sprinkle with remaining 1 cup mozzarella cheese and bake 10 additional minutes or until heated through and cheese is melted. YIELDS: 6-8 servings.
~Today's recipe comes from Sara Duncan in Louisiana. Thanks, Sara, this is delicious!~
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MEATS
#9 PORK ROAST BARBECUE
My family is happy that Julie from California asked about a pulled pork recipe. Cook this one all day and fill your house with the tempting smells of slow-cooked barbecue. When it comes time to eat, you won't be disappointed! (By the way, we think the hot barbecue is very important in creating the special flavor.)
"Pork Roast Barbecue"
• 1 (5 to 6 pound) fresh pork shoulder roast
• 3 parts hickory-flavored barbecue sauce
• 1 part hot barbecue sauce or more if desired
• 1/3 to 1/4 cup vinegar, optional
Wrap roast tightly in foil; bake in an iron skillet at 225'F for 8-9 hours. Drain; remove bone and fat. Shred meat. Combine sauces. Add vinegar if a sharper flavor is desired. Moisten meat with sauce. Serve hot on buns.
