Author: admin

Ingredients:

2 cups cooked Quick Grits according to box instructions
3 Tbsp. butter
1 tsp. sugar
1 tsp. salt pinch pepper

Instructions:

Place butter, milsugar, salt, and pepper in top of double boiler. Bring just to a boil over direct heat, then stir in cooked grits until smooth. Set it over a few inches of boiling water and cook 10 minutes before adding 1c. coarsely grated Swiss orCheddar Cheese. Cook until cheese melts. Preheat oven to 350°. Butte. r standard souffle dish. In targe bowl, beat 4 eggs until foamy. Carefully add mixture from double boiler and gently fold in beaten eggs. Pour into casserole and bake 1 hour. Serve at once. Serves 4-6.

Notes:

Servings Yield:

Serve at once

Ingredients:

2 pounds frozen hash brown potatoes, tha. wed
10 ounces grated cheddar cheese
1 large chopped onion
1 can mushroom soup
1 can chicken soup
l carton sour cream (8 oz.) salt
pepper celery salt

Instructions:

Mix all ingredients together in a flat, oblong 2 quart casserole dish. Saute 2 cups corn flake cereal or 2 cups Pepperidge Farm seasoned stuffing with 1/2 stick oleo margarine. Spread on top. Bake in 325° oven for I hour. Freezes well. Serves 10-12.

Notes:

Servings Yield:

Serves 10-12

Ingredients:

2/., cup flour salt
1 medium eggplant, peeled & cut into
1/2,” slices
1/2, cup milk vegetable oil
2 medium zucchini squash thinly sliced
1 medium onion chopped
1/x tsp. red pepper
2 cup cottage cheese
1/2 cup dry bread crumbs
I (8-oz.) package mou. arella cheese, diced
1 (15.25-oz.) jar spaghetti sauce with mushrooms

Instructions:

Combine flour and I t. salt. Dip eggplant slices in milk, dredge in flour and fry in hot oil until golden brown. Drain and set aside. Reserve drippings. Add zucchini and onion to pan, saute vegetables until barely tender. Stir in cayenne pepper. Combine cottage cheese, eggs and 1⁄2 t. salt. Set aside. Arrange 2 eggs sliced in greased I3″X 9″ pan. Spoon 112 of zucchini and onion over eggs. Top with 1/2 bread crumbs, 111 cottage cheese, half of cheese, and 1/1 spagheni sauce. Repeat. Bake at 350° for I hour. Yields 6-8 servings.

Notes:

What a super recipe for those Italian dinners when you need something a little different. Tbsp. is one of those recipes that add so much flavor, zest, and beauty to a meaJ that you will find yourself turning down this page, and coming back to it often.

Servings Yield:

Yields 6-8 servings

Ingredients:

8 ounces hot cooked elbow macaroni
4 slices process American cheese slices, cut into thin strips
2 large eggs lightly beaten
1 tsp. peanut oil
1 (7-oz.) jar pizza sauce
2 cups shreddoo llozzanlla cheese t
1/! oz. slil-ed pepperoni

Instructions:

Stir together hot macaroni and Amt’rican cheese in a large bowl until cheese melts. Cool. Stir in eggs. Bruh peanut oil on a 12″ pizza pan with sides. Spread macaroni mixture e’enly in pan. Bake at 350° for IO minutes. Spre’1d with sauce; top with mozzarella cheese and pepperoni. Bake 15 more minutes or until cheese melts. Yields one 12″ pizza.

Notes:

What a great pizza! The kids will love this.

Servings Yield:

Yields one 12

Ingredients:

2 (15.25-oz.) ‘bole kernel corn, drained
1 (8-oz.) package cream cheese;., c. butter
10 jalapeiio pepper, chopped tsp. garlic salt

Instructions:

In medium saucepan, combine com, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for IO minutes or until heated through, stirring constantly after cream cheese begins to melt.

Notes:

The combination of flavors in this recipe make it very special. I have a grandson that loves corn so much, even with the peppers in it.

Servings Yield:

Make it very special

Ingredients:

/2 cups water
1 cup salsa chicken bouiUon cubes
2 cups uncooked instant rice

Instructions:

In saucepan over medium heat, bring water, salsa and bouillon to boil. Stir in rice; remove from heat. Cover and let stand 6 8 minutes or until liquid is absorbed. Auff with a fork.

Notes:

Servings Yield:

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

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