Author: admin

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:

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

Ingredients:

2 Tbsp. butter
4 oz. mushrooms
2;_. cup uncooked rice package onion soup
1/2 cup water

Instructions:

Mix ingredients and cook at 200° for 30 minutes (top burner). A few drops of lemon juice added tosimmering rice will keep the grains sep-arated.

Notes:

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:

4 large navel oranges, peeled and removing rind and white membrane
1 pint fresh strawberries
1 tablespoon sugar
I tablespoon Kirsch liqueur. Slice oranges into
6 slices.

Instructions:

Place sugar, Kirsch and strawberries in a blender or food processor and puree. Spoon over oranges in a pretty crystal bowl. Chill until served. If fresh strawberries are not available, individually unsweetened frozen strawberries may be used.

Notes:

Servings Yield:

Ingredients:

2 lhs. pinto beans, dried
1 ham hock (bone from ham)
1 tsp. soda, baking
1 can tomatoes, crushed
1 can jalapefio peppers, diced
pound ground meat, browned and cooked until done tsp. salt (or to taste)

Instructions:

Soak beans in water overnight. Next morning, cook beans in water about 4 hours, adding ham hock after 2 hours of cooking. Add baking soda last hour. Add rest of ingredients, mixing well. Continue cooking for at )east one more hour. Serve with cornbread and lots of fresh vege-tables!!

Notes:

Mother made everyone so happy when she would make these baked beans for our Mabank Trail Ride. The biggest job was packing them to carry for an overnight stay. Never to worry though, there were none left to pack to take back home. Everyone loved them!

Servings Yield:

Serve with cornbread and lots of fresh vege-tables

Ingredients:

1 can green beans
1 smal1 can Veg-AU
1 can cream of chicken soup

Instructions:

Bake until bubbly. cheese 1/3 to 1/2 stick margarine

Notes:

Don’t hesitate to combine some vegetables, throw in a pinch of this and a pinch of that seasoning, with a dash of herbs, a pound of meat, and a cup of those if you wish. The best casseroles can come right from your own kitchen.

Servings Yield:

Ingredients:

2 (12-oz.) packages egg noodles
1 smal1 can chopped black olives
1/2tsp. dried basil or
1/2cup
loosely packed chopped fnsh basil
1 (16-oz.) package cream cheese
1/2i c. butter
salt and freshly ground pepper to taste

Instructions:

Preheat oven to 325°. Cook noodles according todirections on package. Drain and keep hot. Soften cream cheese and stir in olives. Stir cream cheese mixture into hot noodles, continuing to stir until chse has completely melted. Mdt butter, add basil, salt and pepper. Stir into noodles. Place in a 2-qt. casserole and bake for 20-30 minutes. Serves 12.

Notes:

When I taught cla. es for NEISD Community Ed many years agothis was one of the many recipes included in that menu. There waas real demand and interest in my courses that featured food prepara- tion and menu combinations. Ve enjoyed cooking in class and gradua- u. on const st e”‘d of a 1’ or1nal meal with Beef Wellington and complimentary side dishes.

Servings Yield:

Serves 12