CHICKEN CASSEROLE
3 chicken breasts
1/2 stack Ritz crackers
1 cans cream of chicken soup
1/2 tsp. poppy seed
1/2 stick margarine, melted
1/4 soup can water
1/2 (8 oz.) carton sour cream
Boil chicken breasts, debone and then chop in bottom of large
casserole. Blend soup, water and sour cream; pour over chicken. Crush
crackers, add poppy seed and spread over chicken mixture. Pour melted
margarine over top. Bake at 350°F for 30-35 minutes. Will look bubbly
when done. Serves 4.
OYSTERS LOUISIANA
by Acme Oyster House
Ingredients:
4 oz. butter – melted
1.5 pints oysters – drained
4 green onions – chopped finely
3 cloves garlic – minced
½ lb. fresh lump crabmeat
½ cup bread crumbs
Salt and pepper to taste
Directions:
Melt butter in a skillet. Add oysters and cook until
dry. Add onions and garlic and cook slowly for at
least 10 minutes. Fold in crabmeat and crumbs. Simmer
5 minutes more. Add salt and pepper to taste.
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Cherry Cheese Crescent Braid
Braid
1 can of crescent dinner rolls
8 oz. of cream cheese
1/2 cup of sugar
1 egg
1/2 cup of chopped red cherries
1 T. of melted margarine
1 oz. of cherry juice
Glaze
1/3 cup of powdered sugar
1/4 T. of cherry juice
1/4 cup of cream
Open crescents and separate each triangle and roll out until thin.
Lay each triangle on a greased baking pan with the long point out.
Combine cream cheese, 1/4 cup of sugar , egg, cherries, cherry juice
and spread down the center of the braid. Fold points back into middle
and brush with butter. Bake at 350 degrees for 15-20 minutes. Combine
powdered sugar, cherry juice, and cream and make a glaze. Drizzle
over the braid and serve warm.
Breakfast Bread Pudding
Ingredients
8-slice of white bread 1-pkg of vanilla pudding
1 apple chopped unpeeled cinnamon to taste
2-cups of milk 1 egg
Directions
8 slices of low fat white bread like Wonder. Break it into pieces
and let it dry out.
One package pudding
Cut up one apple, not peeled, and add to bread cubes
As much cinnamon as you like and add to bread and apples
Mix 2 cups milk and egg into the pudding mix and quickly toss the
bread mixture before pudding sets up too much
Put in sprayed 8 x 8 pan, bake until firm . Bake 350° for 30 or
until set.
Cut into 4 servings
Shrimp to Clear Out Your Sinuses
This super-spicy shrimp dish is one of Patti Labelle’s own. She describes it
as “simple, simple, simple, and good, good, good.”
1 12-ounce can lager beer
1 cup distilled white vinegar
1 cup water
1 tablespoon hot red pepper sauce
1 teaspoon ground hot red (cayenne) pepper
2 garlic cloves, minced
2 pounds large to extra-large (31/13 to 26/30 per pound) shrimp, unshelled
Lemon wedges
In a Dutch oven, bring the beer, vinegar, water, red pepper sauce, ground
red pepper and garlic to a boil over a high heat.
Add the shrimp and cook, uncovered, stirring occasionally, until the shrimp
are pink and firm, about 3 minutes.
Drain in a colander over a large bowl.
Transfer the shrimp to a large platter
Serve with the lemon wedges an a bowl of the cooking liquid to use as a dip.
Buttered Cornsticks
Makes about 20 breadsticks
2 2/3 cups biscuit/baking mix
1 can (8 1/2 oz.) cream-style corn
1/4 cup butter or margarine, melted
In a bowl, combine biscuit mix and corn. Stir until a soft dough forms.
Knead on a lightly floured surface for 3 min. Roll into a 10″x6″ rectangle.
Cut into 3″x1″ strips. Dip in butter. Place in an ungreased 15″x10″x1″
baking pan. Bake at 425* for 12-15 min. or until golden brown.
Quick Cooking July/August 1999
Stewed Collards and Salt Pork
Serves 4
2 lbs. collards
1/2 lb. salt pork or slab bacon, cur into 1″ pcs.
2 onions, sliced
Salt and pepper
1/2 cup water
Fresh lemon juice (optional)
Trim stems off collard unless very young and tender. Wash but do not drain.
Cook salt pork in heavy saucepan until crisp. Remove meat and reserve. Pour
off half of fat. Saute onion in remaining fat until soft. Add collards, salt
and pepper to taste, and the water. Cook, covered, over low heat for 15
min., or until collards are tender. If necessary to prevent sticking, add a
little more water. Return meat to cooked greens, Heat through; add a little
lemon juice, if desired, and serve immediately.
Woman’s Day Encyclopedia of Cooking
Mixed Greens with Turnips
Serves 4
16 cups water
1 cup chopped onion (1 med. onion.)
2 garlic cloves, peeled
1 small dried red chile pepper
3 tbsp. white wine or rice wine vinegar
1 bay leaf
1 tsp. baking soda
3 cups cubed turnip (2 turnips)
5 cups chopped collard greens (1 bunch)
5 cups chopped kale (1 bunch)
5 cups chopped mustard greens (1 bunch)
3 tbsp. Louisana-style hot sauce
Freshly ground pepper to taste
Put the first 6 ingredients in a large pot. Bring to a boil over med. heat.
Add the next 4 ingredients. Bring back to a boil. Reduce the heat to low and
simmer, uncovered for 1 hr.
Add the mustard greens and stir to mix. Cover, raise the heat to med., and
cook for 4 hrs.
Just before serving, stir in the spinach, hot sauce and black pepper.
Per serving: Fat 0.9g, cal 90
In The Kitchen with Rosie Rosie Daley
Dilled Okra Pickles
Makes 6 pints
3 lbs. young okra, uncut
Celery leaves
Garlic cloves
Large heads of dill and stems
1 qt. water
1 pt. white vinegar
1/2 cup salt
Pack scrubbed okra into hot sterizled jars with a few celery leaves, clove
of garlic and head of dill for each jar.
Make brine of water, vinegar and salt; heat to boiling. Pour over okra.
Seal. Let stand 3-4 weeks.
Farm Journal’s Country Cookbook 1959 Edition
Dilled Okra Pickles
Makes 6 pints
3 lbs. young okra, uncut
Celery leaves
Garlic cloves
Large heads of dill and stems
1 qt. water
1 pt. white vinegar
1/2 cup salt
Pack scrubbed okra into hot sterizled jars with a few celery leaves, clove
of garlic and head of dill for each jar.
Make brine of water, vinegar and salt; heat to boiling. Pour over okra.
Seal. Let stand 3-4 weeks.
Farm Journal’s Country Cookbook 1959 Edition
Dilled Okra Pickles
Makes 6 pints
3 lbs. young okra, uncut
Celery leaves
Garlic cloves
Large heads of dill and stems
1 qt. water
1 pt. white vinegar
1/2 cup salt
Pack scrubbed okra into hot sterizled jars with a few celery leaves, clove
of garlic and head of dill for each jar.
Make brine of water, vinegar and salt; heat to boiling. Pour over okra.
Seal. Let stand 3-4 weeks.
Farm Journal’s Country Cookbook 1959 Edition
I got this off another list I am on;
True Grit – The Ten Commandments of Grits
1. Thou shalt not put syrup on thy Grits
2. Thou shalt not eat thy Grits with a spoon
3. Thou shalt not eat Cream of Wheat and call it Grits
for this is blasphemy
4. Thou shalt not covet thy neighbor’s Grits
5. Thou shalt only use Salt, Butter and Cheese as toppings
for thy Grits
6. Thou shalt not ever eat Instant Grits!
7. Thou shalt not put syrup on thy Grits
8. Thou shalt not put syrup on thy Grits
9. Thou shalt not put syrup on thy Grits
10. Thou shalt not put sugar on thy Grits either
Blackberry Cobbler
* 8 cups fresh blackberries, washed and drained
* 1-1/4 cups sugar
* 1/4 cup all-purpose flour
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon nutmeg
* 2 tablespoons orange juice
* 1/3 cup butter
* pastry for double-crust pie
Preheat oven to 475°F. Lightly butter an 8-inch square Pyrex
baking dish.
Combine the sugar, flour, cinnamon and nutmeg in a large,
heavy saucepan or dutch oven.
Gently stir in the blackberries and orange juice. Over medium
heat, bring the mixture to a boil,
then reduce heat to low and simmer for 5 minutes. Remove from
heat and stir in butter until it
is melted. Set aside and keep warm.
Roll out half the pastry as for a pie, but cut it into an
8-inch square. Stir the blackberry mixture
to evenly distribute the fruit, and spoon half the mixture
into the prepared baking dish.
Cover with the pastry square. Bake for 10 to 12 minutes, or
until just starting to brown.
Remove from oven and spoon remaining blackberry mixture over
the baked pastry.
Roll out the remaining pastry, and cut into strips about an inch wide.
Arrange strips in a loose
lattice weave over the blackberry mixture. Sprinkle lightly with
granulated sugar, if desired.
Bake an additional 20 minutes or until browned.
Makes 8 servings.
ALMOND JOY CANDY BARS
5 Oz. Sweetened condensed milk
1 tsp. Vanilla extract
2 Cups Powdered sugar
14 Ounces Premium shredded coconut
– OR flaked coconut
24 Ounces Milk chocolate chips
1 Cup Whole dry roasted almonds
Blend the condensed milk and vanilla. Add the powdered sugar to the
above
mixture a little at a time, stirring until smooth. Stir in the
coconut. The
mixture should be firm. Pat the mixture firmly into a greased 9x13x2-
inch
pan. Chill in the refrigerator until firm. In a double boiler over
hot, not
boiling water, melt the chocolate, stirring often. You may also use a
microwave. Remove the coconut mixture from the refrigerator and cut
it into
1×2-inch bars. Put 2 whole almonds atop each bar. Set each coconut
bar onto
a fork and dip it into the chocolate. Tap the fork against the side
of the
pan or bowl to remove any excess chocolate. Air dry at room
temperature on
waxed paper for several hours. You may speed up the process by
putting in
the refrigerator for 30 minutes.
Quick Chocolate Banana Cream Pie
Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: 30-Minute Roadside Classics
Recipe Summary
Prep Time: 10 minutes Cook Time: 12 minutes
Yield: 8 slices
1 frozen pie shell, pricked several times with tines of a fork
1 package instant chocolate pudding, prepared to package directions
2 ripe bananas, sliced thin on an angle
1 can spray whipped cream
1 dark chocolate candy bar
Preheat oven to 425 degrees F. Bake pie shell 10 to 12 minutes, until
golden. Remove from oven and let cool.
Line the baked and cooled pie shell with a layer of chocolate pudding, half
of the prepared amount. Add a layer of bananas. Top with remaining prepared
instant chocolate pudding and remaining bananas. Cover the top with a giant
swirl of whip cream from the spray can, starting at the center and working
out. Shave a chocolate bar with a vegetable peeler and top pie with
shavings. Serve immediately.