Author: admin

Ingredients:

l
1/2 cup sliced celery
1/2 cup chopped green pepper’
1 Tbsp. butter
1/-1cup ketchup or tomato paste J (lO. Y-1-oz.) can cream or mushroom soup
1/2 cup sour cream oz. green chiles cup grated cheddar cheese
3/4 tsp. salt;., tsp. white pepper
3 cup cooked rice
11.?tsp. chili powder
1 cup buttered bread crumbs

Instructions:

Saute celery, green pepper in butter. Stir in next 7 items; beat thor-oughly; add rice. Tum into 2 qt. casserole. Stir chili powder into bread crumbs. Sprinkle over rice mix. Bake at 350° for 20 minutes.

Notes:

Nancy, my sister-in-law, sent me this recipe which combines all of our favorite tastes into a casserole. We love it!

Servings Yield:

Ingredients:

1/2z lb. Italian sausage, cut up
1/-1cup flour
1 tsp. salt
1/11tsp. pepper
4 lbs. frying chicken, cut in pieces & boned
2 Tbsp. olive oil
2 cup chopped onion
2 garlic cloves minced
3 Tbsp. olive oil (for onion & garlic)
1 pint oysters optional
1 lb. fresh cooked lobster meat, cut up
I large can Italian tomatoes cup water beef bouillon cubes
1 tsp. oregano
2 tsp. salt;.. tsp. pepper
2 cup long gr. tin rice, UDl”OOked;.. tsp. saffron powder
l (10-oz.) package frozen peas
1 (10-oz.) package frozen artkboke hearts
l (7-oz.) can pimiento strips
1 lb. shrimp
1 qt. mussels

Instructions:

Brown sausage 0 10″skilkt Remove and place in heavy 10 qt. kettle. Reserve dtippings. Season tlour wtth salt and pepper. Dus(tchti_1ckeden) con nu 9698 08 pieces with flour. Add olive oil to sausage drippings. Brown chicken in this and add to sausages. Saute onion and garlic in olive oil in another small skillet. Add to chicken and sausage. Drain oysters (save liquid). Add oysters, liquid, lobster meat, tomatoes, water, bouillon cubes, oregano, salt and pepper to other ingredients. Simmer 10 to 15 minutes. Stir in washed rice, saffron, and add peas, artichokes, pimentos, shrimpand mussels. Cover and simmer 15 to 20 minutes or until shrimp are tender and mussels open. Discard any unopened mussels. Serves JO to 12.

Notes:

My first attempt at making this recipe was in Georgetown, Texas and I remember how many mistakes I made (even though the guests never knew!). The joy of cooking is knowing that a mea1 can be enjoyable regardJess of how it is put together!!!

Servings Yield:

Serves JO to 12

Ingredients:

Charlotte’s Deli
24 slices wheat sandwich bread
24 raisins
1/2 cups creamy peanut butter I (6. S-oz.) can cheese curls

Instructions:

With a 2 1/2″ round cutter, cut a circle from each bread slice. Spread about 2 T. peanut butter on half of bread rounds; top with remaining bread rounds. Make 2 small indentations on top of sandwiches for “eyes.” Using peanut butter as “glue”, push one raisin intoeach indenta-tion. Place sandwiches in a shallow container, and cover with plastic wrap; top with a dampened dish towel, and refrigerate. Just before serving. place sandwiches on a large plate, and arrange 8 cheese curls around each sandwich for “legs”, inserting cheese curls between top and bottom bread rounds. Great for the little ones in your family.

Notes:

Tbsp. was on the original menu at the Deli and loved by the kids, especially my grandchildren! Crust:

Servings Yield:

Make 2 small indentations on top of sandwiches for

Ingredients:

1 (3-oz.) package cream
1/2 cups all-purpose flour
1/1cup butter or margarine softened cheese, softened
1/2 tsp. salt

Instructions:

Preheat oven to 350°. Combine crust ingredients in greased 9 X 13″ glass baking pan. Mix together and press into bottom and I” up sides. Prick bottom of crust with fork. Bake JO minutes. Remove from oven.

Notes:

Servings Yield:

Serve hot

Ingredients:

lbs. sliced ydlow squash or zucchini squash
1/2 cup butter or margarine

Instructions:

melted 1 small chopped onion (about 1/2 cup) 1 can cream of chicken soup 1 cup dairy sour cream 1 cup shreddt.-d carrots l (8-oL) package Pepperidge Farm stuf1lng Cook squash and onion in boiling water to cover in a large skillet 3 minutes or just until tender. Squash must still be crisp. Drain well; Combine soup and sour cream; stir in carrots. squash and onion. Add salt to taste. Combine stuffing with melted butter. Spread 1/2 of the stuffing mix in bottom of baking dish. Spoon vegetables. Mix on top of stuffing. Sprinkle rest of stuffing on top of vegetable mix. Bake at 350° for 25 to 30 minutes.

Notes:

Tbsp. old favorite has been the workhorse of side dishes for decades at church socials, holiday gatherings, or family dinners. Tbsp. is the perfect accompaniment for everything from fried chicken to roast turkey at Thanksgiving. You can use yellow squash or zucchini with equal success. Also. try the Two-Cheese Squash Casserole or Stuffed Squash.

Servings Yield:

Ingredients:

1 onion, djced
1/1 green pepper, diced
2 T. olive oil

Instructions:

Place olive oil in pan, heat with onions and green peppers. Saute these vegetables, add squash and stir fry until tender. Add 1 tsp. salt, 1 tsp. pepper, some seasonings of your choice, and top with cheese to be melted.

Notes:

We aJI love this, because of the vegetables and the taste is so good. Not to beoverlooked is the fact that this isquick andeasy to make.

Servings Yield:

Ingredients:

l
8-ounces fresh mushrooms
6 Tbsp. butter, melted
1/2 cup onion, minced
1/2 cup bread crumbs

Instructions:

Jz cup pecans, to asted 1 (3-oz.) package cream cheese, softened Wash mushrooms or wipe dry. Remove stems and chop. Brush outside of caps with melted butter and set in buttered baking dih. Combine remaining butter, onion. chopped mushroom stems and saute for 5 134 minutes. Stir in bread crumbs, pecans, salt and pepper. Cool; add cream cheese. Spoon stuffing into each cap. Bake at 350° for 20 minutes.

Notes:

Be sure to try my stuffed jalapefto recipe in the appetizer section. Either of these can be served whenever you want a great appetizer or side dish. I always have to prepare extra quantities of both because my family enjoys them so much.

Servings Yield:

Ingredients:

2 lb. zucchini squash
1/2zcup minced onion
2 T. oleo or butter
2 T. parsley
1/2ztsp. salt
2 cup cottage cheese cream style, small
2 slkes finely crumbled bread
2 eggs slightly beaten;., tsp. basil cheddar cheese

Instructions:

Trim ends of squash and cook in small amount of boiling salted water for 8 minutes. Halve lengthwise. Scoop or cut out centers and dice. Place halves in baking pan and saJt lightJy. Saute onions in butter. Stir in everything else except cheddar cheese. Stuff halves. Bake 25 minutes covered at 350°. Put strips of cheese on squash and put in oven 5 minutes more uncovered.

Notes:

Tbsp. has been a part of my recipes and I love to prepare and eat it. It is is always a welcome addition to any menu that you have.

Servings Yield:

Ingredients:

1 (24-oz.) jar sliced kosher dill pickles Vegetable oil
1 cup all-purpose flour
1 tsp. garlic powder
1 tsp. ground red pepper
1/2 tsp. salt
1 cup club soda, chilled

Instructions:

Drain pickles, reserving 2 T. pickle juice. Press pickles bc!tween layers of paper towels. Set aside. Pour oil to a dpth of 3″ into a Dutch oven; heat to 370°. Combine flour and nxt 3 ingrediems in medium bowl. Stir in club soda and reservc!d 2 T. pickle juice. stirring just until combined. (batter will lumpy.) Dip pickks into batter. letting excess drip off. Fry pickles in batches, 2 1/2 minutes or until golden brown. ——.,….._;.——-iiiiiiiiii.,,;———- Drain on wire racks over paper towels, and serve immediately. Makes 6 servings.

Notes:

Fried pickles are popular at a restaurant here so of course I anted to try making them at home. My family is always my guinea pig and they all approved this recipe with great squeals.

Servings Yield:

Serve immediately

Ingredients:

8″ pie shell, partially baked
1 package frozen spinach, thawed Tbsp. chopped shallots Tbsp. butter
1/4 tsp. salt
1/2&tsp. pepper pinch nutmeg
3 eggs
1/2cups hea y cream
1/-, cup gr4lted chttSe

Instructions:

Saute onions in butter; add other ingredients; Pour into pi! shell and bake at 375° for 25-30 minutes. Serves 6.

Notes:

Servings Yield:

Serves 6