- Sauté red & green bell peppers and onions in oil
- Add 1/2lb of ground beef and cook. Drain fat. Season with salt and pepper.
- Add 1 can Mild Rotel Tomatoes & using the empty can, add 1.5 cans of water.
- Add 1/2 to 1 package of Taco Seasoning
- Add 1/2 can drained and rinsed black beans, 1/2 small can of corn, and 1/2 small can drained black olives.
- Add 1/2 cup of rice or quinoa
- Bring to a boil. Reduce heat. Simmer 30 minutes until water is absorbed.
Mimi’s Salad Dressing
Pot Roast
1 chuck roast
water
salt & pepper
unsalted butter
carrots, whole, peeled.
small red potatoes, quartered
Season the roast all over with salt and pepper. It takes A LOT of salt. Mimi says once start to think you put too much salt on there, put a little more. Brown the roast in in a cast iron with some unsalted butter. Be patient and let it get good and browned. Don’t get the pan too hot that the butter starts to burn. Once it’s sufficiently browned, transfer to the crock put. Pour a cup or two of water in the cast iron and scrape the bottom with a spatula. Pour that water into the crock pot. The roast should be about half way covered in water. Cook until the roast starts to fall apart. Add carrots and potato’s when you have about 1 hour left to cook. Once it’s done you can easily make a gravy with the remaining liquid.
The next day you can easily turn the leftovers into vegetable beef soup. Put leftover roast, vegetables, and gravy into a soup pot. Add a can of diced tomato’s and some water or beef broth. Add in any extra vegetables, such a corn, peas, green beans, celery, onion, etc. If they are canned, just dump them in, but if they are fresh you will want to pre-cook or parboil them. Let simmer and season to taste.
Mimi’s Scalloped Potatoes
This is the basic recipe from the red and white checked BH&G. You can add onion, garlic, cheese,etc.
- 3 Tbsp butter
- 2 Tbsp flour
- 1 1/2 tsp salt
- 1/8 tsp pepper
- 3 cups milk
- 6 medium (6 cups) peeled and thinly sliced potatoes
Make a white sauce of the first five ingredients. Place half the potatoes in a greased casserole dish. Cover with half the sauce then repeat the layers.
Cover and bake at 350 for one hour. Uncover and bake 30 minutes longer. Let set to cool about 10 minutes.
Mimi’s Chicken Pot Pie
Start with the chicken:
Option 1: I often use meat from a rotisserie chicken, Sam’s has the best ones. Just pull the chicken off the bones, discard the skin, and chop into bite sized pieces.
Option 2: Use chicken thighs or breasts and boil in salted water until cooked through. Then, remove chicken from the pot and chop into small pieces.
Option 3: We love to brine and roast a whole chicken AND it is not much more work to make two. We often eat one for dinner and use the second one for another meal. Whether it’s for a pot pie, soup, quesadilla’s, etc, it is worth the extra effort to make two! The meat can be precut and portioned out and frozen for later use 🙂
Boil the veggies for the filling:
Roughly chop up one carrot, one celery stalk and one potato into cubes. Boil in salted water along with one half small can of English peas, corn, and green beans. Be sure to rinse the canned veggies before cooking to improve the flavor.
While that boils:
Make the filling by sautéing about 1/2 medium onion in 6 Tbsp of butter. Stir in 1/2 cup of flour and 1 tsp. of salt, and 3 cups chicken broth. Whisk until the sauce is boiling and starts to thicken. (You can use two cans of broth or 3 cups of water with 3 chicken bouillon cubes)
Once veggies are soft:
Remove veggies and drain. Add to the thickened broth/filling. Add the chicken. Taste to make sure it has enough salt. It often needs quite a lot more. Plus, some pepper.
Assemble the pie:
Divide the filling into pie pans. I usually make two or three from one batch. You can cook one that night and freeze the rest for later. If you think you might want to give some away, assemble the extra pot pie’s in toss away aluminum foil containers.
Add pie crust to the top, bake at around 350-400 until hot and bubbly. Cover the edges of the crust with aluminum foil if they start to brown too fast.
Mimi’s Fruitcake
1 Cup Candied Red Cherries, coarsely shopped
1 Cup Dried Apricots, chopped
1/2 Cup Golden Raisins
1/2 Cup Semi Sweet Chocolate Chips
6 Tbsp. Butter, softened
1/2 Cup packed Brown Sugar
1/4 Cup Granulated Sugar
3 Eggs
1/4 Cup Orange Juice
1/2 Tsp. Almond Extract
1 Cup All Purpose Flour
1/2 Tsp. Baking Powder
1/8 Tsp. Salt
1 Cup Walnuts, toasted and chopped
3/4 Cup Pecans, toasted and chopped
1/4 Cup Sliced Almonds
1. Preheat overn to 300. Lightly coat a loaf pan with nonstick cooking spray. Line bottom of pan with parchment or waxed paper; set aside.
2. In a bowl, combine cherries, apricots, raisins, and chocolate pieces; set aside.
3. In a large mixing bowl beat butter and both sugars with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, until just combined. Beat in orange juice and almond extract.
4. Combine flour, baking powder, and 1/8 Tsp. Salt. Add to the sugar mixture and beat until just combined.
5. Stir in fruit mixture, walnuts, and pecans.
6. Spoon into the prepared loaf pan. Sprinkle the sliced almonds on the top.
7. Bake for 1 1/2 hours, or until wooden toothpick inserted in the center comes out clean. Let cool completely on a wire rack. Then wrap the loaf and store overnight before serving.
Cinnamon Coffee Cake
2 1/4 cup plain flour
1 cup brown sugar
3/4 cup white sugar
3/4 cup oil
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1/2 tsp salt
Combing above ingredients. Set aside 1/2 cup of mixture in a small bowl and add 1/2 cup nuts and 1/2 tsp more cinnamon. Set it aside to be used as the crumb topping later.
1 cup buttermilk
1 egg
1 tsp baking powder
1 tsp baking soda
Add these ingredients to the first mixture and stir. Pour batter into a greased 9×13 pan. Sprinkle with the crumb topping that was set aside earlier. Bake at 350 degrees for 35 minutes.
Mimi’s Macaroni & Cheese
Mimi’s chicken soup over rice.
Chicken
1 cup uncooked rice
1 box of chicken broth
onion
bell pepper
celery
carrots
3/4 stick butter (6 Tbsp)
1/2 cup flour
1/2 tsp salt
pimento’s
parsley
Cook rice in the rice cooker. Meanwhile cook chicken and chop. Set aside. Dice vegetables and saute until tender. In a pot, melt butter, add in the flour and salt, then add in the milk. Stir until thickened. Add in the broth, chicken, and sauteed vegetables to the pot. Simmer on low. Add pimento and parsley for color if desired. Server over rice.
Soft Gingerbread Molasses Cookies
- 3/4 cup butter, softened
- 1 cup sugar
- 1 egg
- 1Tbsp. water
- 1/4 cup molasses
- 2 and 1/4 cup flour
- 2 tsp. ginger
- 1 tsp. baking soda
- 3/4 tsp. cinnamon
- 1/2 tsp. cloves
- 1/4 tsp. salt
Mix wet ingredients then add dry ingredients. The dough is a little sticky so I chill it.
Roll in balls and coat with sugar. Flatten slightly on the baking sheet. Bake at 350 for 8-10 minutes.
BBQ Meatballs (from my childhood)
Meatballs:
- 1 lb ground beef
- 1/4 cup oats
- 1/2 cup milk
- 1 egg
- 1 tsp salt
Sauce:
- 1 Tbsp Worcester sauce
- 1/2 Tbsp vinegar
- 1 Tbsp sugar
- 1/2 cup Ketshup
- 1/3 cup water.
Directions:
Mix ingredients for meat balls, shape in balls and brown. Drain on paper towels and wipe grease from skillet. Return meatballs to skillet. Mix sauce ingredients and pour over meatballs.
Simmer for a few minutes. My mom served over rice…But any sides you like would work.
French Toast
Ingredients
- 1/4 cup self rising flour
- 1 cup milk (whole cow milk is best. If almond milk is used and it has vanilla in it, reduce vanilla extract)
- 1 pinch salt
- 3 tablespoons unsalted butter, melted
- 3 eggs
- 1 tablespoon ground cinnamon
- 2 teaspoon vanilla extract
- 2 tablespoon white sugar
- 1 tablespoon brown sugar
- 8 slices of brioche bread
Directions
- Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract, butter, and sugar until smooth.
- Heat a lightly buttered griddle or frying pan over medium heat.
- Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot. Dust with powered sugar.
BBQ Green Beans
Mimi’s Waffles
1 package of dry yeast
2 cups luke warm milk
4 eggs, separated
1 tsp vanilla
2 1/2 cups plain flour
1/2 tsp salt
1 Tbsp sugar
1/2 cup melted butter
Directions: Sprinkle yeast over milk. Stir to dissolve. Separate eggs and set whites aside. Add egg yolks and vanilla to milk/yeast mixture. Add remaining ingredients. Beat egg whites until fluffy and fold into batter. Let stand to rise until it doubles.
Italian Meatballs
1lb ground beef
2 slices of bread (torn in little pieces) or oatmeal
2 eggs
1/2 cup water
1tsp salt
1/2 tsp italian seasoning
1/8 tsp pepper
2tsp worstershire sauce
1/4 tsp garlic powder
1/2 cup parmesean cheese
mix all ingredients together, roll into balls and cook on a stove, once fully cooked, pour spaghetti sauce over the top and let it heat up on the stove. Is best with some spinach casserole..
Chicken and Dumplings
Boneless, skinless chicken breast
Salt and pepper
2 cups plain flour
1 tsp. salt
½ cup shortening
½ cup ice water
Boil chicken, reserving broth. For dumplings combine flour, salt, and shortening. Add ice water and work lightly until dough holds together. Roll out dough as if for pie crust. Cut into strips one inch by one inch. Place broth from cooked chicken in a saucepan. Season to taste with salt and pepper. Bring to a boil. Drop dumplings into boiling broth. Turn heat down and simmer 15 minutes, uncovered. Dumplings will come to the top.
St. Paul’s Heaven
3 lbs. sausage
3 chopped peppers
3 chopped onions
1 stalk celery, chopped
4 boxes Lipton’s chicken noodle soup mix
2 cups uncooked rice
2 cups mushrooms, drained
2 cups sliced almonds
Cook sausage and drain. Add peppers, onions, celery. Cook soup in half the amount of water called for on box. Add rice and mushrooms to mixture and top with almonds. Bake at 350 degrees for 1 ½ hours. Serves 25
Chicken Crepes
Crepes:
Butter, melted
1 ½ cups milk
3 eggs
1/3 cup all-purpose flour
½ tsp. salt
Chicken Filling:
Butter
¾ lb. mushrooms, sliced
¼ cup all-purpose flour
½ tsp. salt
1 cup chicken broth
¼ cup dry sherry
2 egg yolks
Milk
1 cup shredded Swiss cheese
3 cups diced, cooked chicken
Chopped parsley
About three hours before serving: In bowl with wisk, beat 2 Tbsp. melted butter and remaining crepe ingredients until smooth. Cover and refrigerate at least 2 hours. Brush a 7 inch crepe pan and a 10 inch skilled with butter over medium heat. Pour scant 1/4 cup batter into crepe pan; cook until underside is browned. Invert into skillet. Cook 30 seconds and then slip onto waxed paper. Repeat until all crepe mix is used. In a saucepan over medium heat cook mushrooms with 2 Tbsp. butter; remove to bowl. In same pan, melt 3 Tbsp. butter. Stir in flour and salt. In bowl mix broth, sherry, yolks, and 1 cup milk. Stir into flour mixture, cook until thickened then add cheese. Preheat oven to 325 degrees. Reserve ½ cup sauce. Add chicken and all but 1/3 cup mushrooms to remaining sauce. Heat through. Spoon 1/3 cup filling into each crepe; roll up and place into a 9×13 baking dish. Repeat. Stir 2 Tbsp. milk and mushrooms into reserved sauce; pour over crepes. Bake for 20 minutes. Top with parsley. Makes 6 servings.
Pork Tenderloin
To bake tenderloin:
sprinkle with salt and pepper
wrap in aluminum foil
For a small (1 1/2 in. diameter) tenderloin bake 1 1/2 to 2 hours at 350 degrees. Cool and slice.
For Sauce heat in a sauce pan:
1 cup pineapple juice
3/4 cup water
1/4 cup vinegar
1 Tbsp. soy sauce
1/4 cup brown sugar
1/2 tsp. salt
Bring to a boil. In a small cup mix 2 Tbsp. cornstarch and 2 Tbsp. cold water. Stir into the hot sauce mixture to thicken.
Add sliced port to sauce and serve over hot cooked rice.
Meatloaf
Deviled Eggs
Easy Fudge Pie
1 stick butter
2 squares of Bakers Chocolate, melted
1 cup sugar
2 eggs
1/3 cup plain flour
Dash of salt
2 tsp. vanilla
On low to medium heat in a sauce pan, melt butter and chocolate. Remove from heat and cool slightly. Add remaining ingredients. Bake in a pie dish (not in a pie crust) at 350 degrees until set. Do not overbake.
Spinach Casserole
10 oz. package frozen spinach, cooked and drained
3 eggs
8 oz. sour cream
½ cup shredded parmesan cheese
1 Tbsp. flour
2 Tbsp. butter
1 tsp. salt
1/8 tsp. pepper
Cook spinach in a small amount of water. Drain well in a strainer, squeezing out the water. Mix all ingredients together. Bake at 400 degrees until puffy and set (about 20 minutes).
Spaghetti Sauce from Scratch
28 oz. can tomatoes
2 six oz. cans tomato paste
5 six oz. cans water
Onion
½ tsp. garlic powder
1 tsp. Italian Seasoning
1 ½ Tbsp. sugar
1 ½ Tbsp. Worsterchire Sauce
1 tsp. soy sauce
2 tsp. wine vinegar
1 tsp. salt
2 bay leaves
Mix all ingredients, bring to a boil. Reduce heat and simmer 15-30 minutes.
Chicken Tetrazini
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chicken broth
12 oz. thin spaghetti, cooked
Salt and pepper
Grated cheddar cheese
Can add onion, peppers, pimentos, celery, carrots, mushrooms, broccoli, etc. as desired.
Cook chicken, cool and dice. Cook spaghetti. Lightly sauté desired vegetables. Add chicken, spaghetti, vegetables, to remaining ingredients. Bake in a 9×13 pan at 400 degrees until bubbly.
Mexican Hamburger Rice Skillet
1 lb. ground beef
Onion
Bell pepper
1 package taco seasoning
1 can Rotel
1 ½ cups water
1 cup uncooked rice
½ tsp. salt
Brown ground beef, onion, and bell pepper in a skillet. Drain. Add taco seasoning, Rotel, water, rice, and salt. Bring to a boil, reduced heat, cover and simmer until rice is done.
Garnish with lettuce, green onions, tomato, olives, sour cream, cheese, and tortilla chips.
Vidallia Onion Cornbread
¼ cup margarine or butter
1 large Vidalia onion, chopped
1 (8oz.) package cornbread mix (Such as Jiffy)
1 cup shredded sharp cheddar cheese
1/3-1/2 cup sour cream
1/3 cup milk
1 large egg, beaten
¼ tsp. salt
¼ tsp. dill weed (optional)
Saute onion in oil in a skillet. To Jiffy mix, add egg, milk, sour cream, and cheese. Mix well. Pour into a greased 8×8 dish. Bake at 400 degrees until lightly brown.
Waldorf Salad
Potato Salad
cut up potatoes
boil potatoes, but make sure not to overcook them
chop up some celery and onions
mix all together with mustard, mayo and some sort of chili sauce or relish (amounts can vary depending on preference, but use more mayo than mustard and only a little chili sauce).
toss gently but do not stir
Biscuits from Scratch
Unbaked Cookies
2 cups sugar
½ cup shortening
1/3 cup cocoa
½ cup milk
1/3 cup crunchy peanut butter
1 tsp. vanilla
3 cups uncooked oats
Combine all ingredients except oats and vanilla. Bring to a boil, and boil for 1 minute. Remove from head and add remaining ingredients. Stir well and drop by spoonfuls onto waxed paper. Let harden or chill in refrigerator.
Triple Chocolate Cake
St. Louis Coffee Cake
For Cake:
1 box pound cake mix
2 eggs
1 stick butter, melted
For Frosting:
1 ½ tsp vanilla
1 box (1 lb) powdered sugar.
1 8 oz. pkg cream cheese
2 eggs
Blend cake mix with 2 eggs and melted butter. Pour into a 9 x 13 pan. Spread to the edge of pan. In another bowl, combine cream cheese, 2 eggs, vanilla, and the powdered sugar minus 2 Tbsp. Mix well with an electric mixer. Spread over other layer in pan. Bake for 15 minutes at 350°. Remove cake and sprinkle the 2 Tbsp. Powdered sugar on top. Return to oven and continue to bake 25 minutes longer. Cool in pan. Serve warm or at room temp.
Sugar Plum Pudding Cake
2 cups sugar
2 cups self rising flour
1 tsp. cinnamon
1 tsp. cloves
3 eggs
1 cup vegetable oil
2 small jars of baby food prunes (or figs)
½ cup raisins
½ cup pecans
Mix and bake in a bundt pan or 9×13 pan at 350 degrees for 45-50 minutes
For glaze:
1 cup sugar
½ cup buttermilk
1 Tbsp. corn syrup
Pat of butter
¼ tsp baking soda
¼ tsp salt
1 tsp vanilla
1 tsp. rum flavoring
Combine all ingredients except vanilla and rum. Heat over low, boil for 4-5 minutes. Add vanilla and rum flavorings. Poke holes in cake and pour on top.
Oatmeal Honey Cookies
1 cup shortening
1 cup brown sugar
1 egg
½ cup honey
¼ cup water
¼ cup sugar
1 ½ tsp vanilla
1 ¼ cup plain flour
1 tsp cinnamon
½ tsp salt
3 cups regular (not quick) oats
1 cup raisins
½ cup nuts
Mix first 7 ingredients. Add remaining ingredients. Use ¼ cup of dough per cookie. Drop onto cookie sheet and bake at 375 degrees for 10 minutes.
Mandarin Orange Cake
Lemon Ice Box Pie
Hot Fudge Pudding
1 cup self rising flour
1 ¾ cup sugar, divided
4 Tbsp. cocoa, divided
½ cup milk
2 Tbsp. butter melted
1 tsp. vanilla
Pinch of salt
1 ½ cups hot water
Combine flour, ¾ cups sugar and 2 Tbsp. cocoa. Stir in milk, butter, and vanilla. Pour into a 9in square baking pan. Combine 1 cup sugar, 2 Tbsp. cocoa, and salt. Sprinkle over batter. Pour water on top. Bake at 350 degrees for 30 minutes.
Honey Bun Cake
For Cake:
1 yellow cake mix
4 eggs
2/3 cup oil
8 oz. sour cream
Mix together and put half of mixture into a 9×13 inch pan.
For Middle:
1 cup brown sugar
2 tsp. cinnamon
Chopped nuts
Sprinkle on batter and top with remaining batter. Bake at 325 degrees for 45 minutes
For Topping:
3 cups powdered sugar
2/3 cups milk
2 tsp. vanilla.
Combine. Poke holes into cake and pour over hot cake.
Gingerbread
German Chocolate Cake Icing
Easy Coconut Cake
1 white cake mix
1 ½ cups milk
½ cup sugar
2 cups shredded coconut
8 oz. Cool Whip
Bake cake in a 9×13 inch pan per instructions on box. Cool for 15 minutes. Poke holed into cake. Combine milk, sugar and ½ cup coconut in a sauce pan and bring to a boil, reduce heat, simmer about 1 minute. Spoon over warm cake. Cool. Fold ½ cup coconut into the Cool Whip and spread over cake. Sprinkle remaining coconut on top. Keep refrigerated.
Cherry Pineapple Dump Cake
20 oz. can crushed pineapple, undrained
21 oz. can cherry pie filling
1 yellow cake mix
¾ cup melted butter
½ cup pecans
Spread pineapple in bottom of a greased 9×13 inch pan. Top with cherry pie filling. Sprinkle dry cake mix on top. Drizzle with melted butter and top with pecans. Bake at 350 degrees for 50-60 minutes. (you can substitute any other kind of fruit desired).
Banana Bundt Cake
Sweet Potato Casserole
½ stick butter, melted
2 cups cooked, mashed, sweet potatoes
½ cup milk
2 eggs, beaten
1 tsp. vanilla
1 cup sugar
½ cup coconut
½ cup raisins
Topping:
1 eight oz. can crushed pineapple, drained.
¼ cup self rising flour
½ cup sugar
1 egg
1 stick butter, melted
Combine all ingredients except for topping and put into greased 9×9 inch pan. In separate bowl combine ingredients for topping. Add on top of sweet potato mixture. Bake at 350 degrees for about 30 minutes.
Cole Slaw
Cabbage, chopped
Carrots, chopped
Salt and pepper
1 Tbsp. sugar
1 Tbsp. clear vinegar
1 Tbsp. oil
Mayonnaise
Chop up cabbage, carrots, and tomato. Heat oil and vinegar in microwave then add sugar to dissolve. Add liquid to cabbage, carrots, and tomato. Add as much mayonnaise as desired. Stir. Keep refrigerated. Do not add salt and pepper until ready to serve.
Mexican Corn Casserole
Easy Corn Pudding
English Pea Casserole
4 Tbsp. butter
3 Tbsp. flour
¼ tsp. salt
1 1/3 cup milk
2 slices American cheese
2 cans peas or asparagus
2-4 hard boiled eggs, chopped
Pimentos
French onion rings for topping
Boil eggs. Drain peas. Melt butter in a sauce pan then add flour and salt. Stir. Add milk. Whisk on medium heat until it bubbles and thickens. Add cheese and stir to melt. Add chopped egg and pimentos. Bake until bubbly. Top with French’s canned onion ring for last 5 minutes of baking. Bake at 350 degrees for about 20 minutes.
Broccoli and Rice Casserole
Chili
Fruit Salad
Cornbread Dressing
For the Dressing:
1 recipe Cornbread (see below)
6 or 8 large Biscuits (or 1 can of Pillsbury Grands)
1 can Cream of Chicken Soup
2 to 3 cans Chicken Broth (cans are about 14oz., so about 5 1/2 cups)=
2-4 stalks of Celery, chopped
1 medium Onion, chopped
2 Eggs
1 tsp. Salt
1 tsp. Pepper
1 tsp. Poultry Seasoning
3 tsp. Rubbed Sage (not ground Sage)
Cook onions and celery in sauce pan with 2 of the cans of chicken broth.
In a separate bowl, whisk the cream of chicken soup, one can chicken broth, and 2 eggs.
Crumble cornbread and biscuits in large mixing bowl. Pour the broth with celery and onions and the egg/soup/broth mixture on top of the cornbread and biscuits. Add the salt, pepper, poultry seasoning, and sage. Toss lightly. Put in large baking dish and bake at 375 degrees until brown.
For the cornbread:
2 and 1/2 cups self-rising cornmeal
1 egg
2 and 1/4 cups buttermilk
Mix and bake at 400 in a hot greased pan
Hash Brown Casserole
Cheesy Hash Brown Casserole
30 oz. frozen shredded hash browns
1 ½ cups shredded cheddar cheese
1 large onion chopped
1 tsp. garlic
1 ½ cups milk
1 can cream of chicken soup
½ cup beef broth
2 Tbsp. melted butter
1 ½ tsp. salt
½ tsp. pepper
Combine first four ingredients. In a separate bowl combine milk and rest of ingredients, Pour over hash brown mixture. Bake at 350 degrees for 45-55 minutes.
Baked Pineapple Casserole
Sweet and Spicy Chicken
1 lb. chicken, uncooked, chopped
3 tablespoons taco seasonings
1 to 2 Tbsp. vegetable oil
1 jar (11 oz.) chunky salsa
½ cup peach preserves
Hot cooked rice
Cut chicken into cubes. Mix chicken and taco seasonings. In a skillet brown chicken in oil. Combine salsa and preserves; stir into skillet. Bring to a boil, reduce heat, cover, and simmer for 2-3 minutes. Serve over rice.
Tamale Pie
1 lb ground beef
1 package taco seasoning
1 can refried beans
1 can mexi-corn, drained
1 can Rotel, drained
Grated cheddar cheese
1 box Jiffy Cornbread, prepared as on box, but not cooked
Cook ground beef and taco seasoning per instructions on seasoning packet. Place beef in bottom of baking dish. Heat refried beans in the microwave and spread over meat. Cover with corn and Rotel. Then sprinkle cheese on top and cover entirely with prepared cornbread mixture. Bake at 400 degrees for 20 minutes, or until cornbread on top is done.
Shrimp Etouffee
6 Tbs. salt butter
¼ c/ flour
1 c. chopped onion
½ c. chopped green pepper
½ c. chopped celery
1 Tbs. finely minced garlic
1 ½ c. shrimp
1 tsp. salt
¼ tsp. freshly ground black pepper
¼ tsp. cayenne
1 tsp. fresh lemon juice
1/3 c. thinly sliced green shallot (scallion tops)
1 Tbs. finely minced fresh parsley
2 c. cold water
2 c. hot water
Boiled rice
In a heavy 5 to 6 quart pot or kettle, melt the butter over low heat. Gradually add the flour, stirring constantly. Cook over low heat until a medium brown roux is formed (about 15 to 20 minutes). Quickly add the onion, green pepper, celery, and garlic and continue to cook, stirring frequently, until the vegetables are glazed and tender. Add the shrimp, salt, black pepper, cayenne, lemon juice, shallot tops, and parsley and mix well. Add the 1 cup cold water and bring to a boil, then lower the heat and simmer for 12 minutes, or until the shrimp are just tender, stirring frequently. Shortly before serving, heat the etouffee slowly over a low flame and gradually add 1 to 2 cups hot water to provide some gravy. Serve over boiled rice. Serves 4.
Salmon Croquettes
1 lb boneless, skinless, cooked salmon (canned is ok)
1 ½ cups mashed potatoes
½ cup frozen peas
Zest of one lemon
1 Tbsp. Dijon mustard
1 Tbsp. hot sauce (optional)
½ tsp. salt
¼ tsp. black pepper
3 Tbsp. chopped parsley
1 cup bread crumbs
Olive oil cooking spray
Flake the salmon into a large bowl. Add potatoes, peas, lemon zest, mustard, hot sauce, parsley, salt, and pepper. Mix well. Form into paddies. Spread the breadcrumbs on a plate. Set each paddy into crumbs to coat each side. Cook in a skillet sprayed with cooking spray over medium heat. Cook until lightly browned.