Ingredients:
3 T. onion, minl-ed
1/2 cup flour
1 qt. cream, heated to boiling point
11?cup Madeira
2 ‘I’. lemon juice
4 cups fresh or canned crab meat
9-ounce artichoke hearts, froze cooked
2-11! cups shell mac-. aroni
Instructions:
cooked and drdined 2 cups Gruyere or Swiss chttSe, gr4lted Preheat oven to 350°. Mdt butter in large evy pan. Whe butter. le, add onion and saute until golJc!n. Sttr m tlour, cookmg over
Notes:
Servings Yield:
Ingredients:
2 Tbsp. bacon drippings (use
4 T. olive oil for vegetarian dish)
4 thick, lean slices uncooked bacon, chopped
2 cups chopped onion
1 large minced clove garlic
2 (14-1/2-oz.) cans stewed tomatoes, undrained
1/2 cup chopped fresh parsley
1/2 tp. cumin
1/2ztsp. marjoram S tsp. chili powder salt to taste
4 (15-oz.) cans Ranch style beans, rinsed and drained water or beer to cover beans
Instructions:
Heat drippings in sauce pot over medium heat Add bacon, onion and garlic; cook until onion is tender. Add tomatoes, parsley, cumin, marjoram, chili powder and salt. Bring to a boil, lower the heat and simmer gently for 45 minutes. Add the beans. Pour in enough water or beer to cover the beans. Simmer for 20 minutes more. Makes 12 servings.
Notes:
Whether you prefer Borracho Beans or these wonderful Cowpoke Beans, it still remains that a good pot of beans is one of the most appreciated side dishes that you can prepare for any meal. Nutritio hearty, delicious, and inexpensive on your budget Goes very well with the Jalapeio Cornbread Casserole.
Servings Yield:
Makes 12 servings
Ingredients:
Easy Coleslaw:
1 small shredded head cabbage
1/2 cup diced green pepper
1/2 cup mayonnaise;., cup commercial sour cream
2 tsp. lemon juice
1/2 tsp. salt;., tsp. dry mustard
Instructions:
Combine cabbage and green pepper in a medium bowl; set aside. Combine mayo, sour cream, lemon juice, salt, and mustard; mix well. Spoon over cabbage and green pepper, toss well. Yields 4-6 servings.
Notes:
Servings Yield:
Yields 4-6 servings
Ingredients:
1 (35-oz.) can whole tomatoes, drained & chopped
1/2 cup round buttery cr. tcker
Instructions:
crumbs (about 15 crackers) 1/2 cup (2 oz.) shredded sharp Cheddar cheese 1 Tbsp. butter melted 1/2 small rmely chopped onion 1 large egg wen beaten 12 tsp. salt 1/4 tsp. paprika Stir together all ingredients. Spoon mixture in_tolightly greased square baking dish. Bake at 325°for 30 minutes or until golden.
Notes:
Tbsp. is a delicious Southern recipe we picked up ona t_ripto Mississippi while visiting plantations. Serve it as a side to your favonte po chicken, or beef main dish.
Servings Yield:
Serve it as a side to your favonte po
Ingredients:
1 (4-oz.) can whole green chiles, drained
1 medium caulinower, cut into nowerets
2 (8-01..) cups shredded Monterey Jack cheese
1/2&cup all-purpose flour
1/2 cups milk divided
Instructions:
Cut green chiles in half lengthwise. Line the bottom of a lightly greased IO X 6 X 2″ baking dish with chiles. Set aside. Arrange cauliflower on a steaming rack. Place over boiling water; cover. Steam 7-10 minutes or until crisp-tender. Drain. Place on chiles; sprinkle with cheese. Combine flour and 1/2 cup milk. stirring until smooth. Add remaining milk and eggs, stirring well. Pour over cheese. Bake at 350° for 35 minutes or until mixture is set Yields 6 servings.
Notes:
I really made this casserole, liked it and would make it again. Cauliflower is one of those vegetables we tend to forget many times but this recipe will delight you and make you glad you remembered it.
Servings Yield:
Yields 6 servings
Ingredients:
1 tsp. salt
1/2 cup minced onion
4 Tbsp. butter
1/2 cup sour cream
1/2 cup light cream
salt and pepper to taste
1 (10-oz.) package frozen tiny peas (cooked)
salt and pepper to taste
2 Tbsp. butter
1 (10-oz.) package frozen artichoke hearts, cooked salt and pepper to blste
2 Tbsp. butter
Instructions:
Scrape carrots, cut in strips, and cook in salt water until tender. Saute onion in butter till golden. Combine with carrots and add creams and seasonings. Serve hot in center of round platter surrounded by peas and a11ichokes which have ht-en seasond and buttered.
Notes:
Servings Yield:
Serve hot in center of round platter surrounded by peas and a11ichokes which have ht-en season
Ingredients:
22 lharge cho. pped ye11ow onions
8 c. opped green peppers
2 to cups chicken broth
2 cups chopped celery
Instructions:
cooked chickens, shred the 4 T. butter meat 2 (16-oz.) cans stewed or whole 12 corn trtillas, cut in strips tomatoes”‘itb juice and fried crisply 11/ p Lime slices i cups ace’s Picante Sauce Cilantro leaves In large stew potsaute onions unultender. Stir in tomatoes sa l gren pepper and celery in butter to servingtemperature. In ea, h sa, chicken broth andchicken. Heat chips. Ladle in soup, then i mpy bwl, lacea few crisp tortilla Serves 12-15. g s with hme slices and cilantro leaves. fNroomte: TWexhaast?wAoJuIld a recipde book be w 1thouta tor tilla soup, especially crusty brea d anda you nee to mak. e. a comp1ete meal 1s some fresh the biggest of appe::: salad. Tins isa hearty soup that wilsl atisfy
Notes:
Servings Yield:
Serves 12-15
Ingredients:
1 lb. sliced zucchini
1/-4c. chopped onion
1 (10
1/-4-oz.) can cream of chicken soup, undiluted
11/3 cups water
salt and pepper to taste
1/2 to
1/2 c. white wine
Instructions:
Combine all ingredients except wine; cook over medium heat JO to 12 minutes or until squash is tender. Cool slightly. Pour into container of electric blender; blend until smooth. Stir in wine. Chill thoroughly. Yields 4 to 6 servings. Recipe Favorites Recipe Fa, orites Salads ‘ Susan’ children Hwiter, Reed and Pai. g.. e in frontof their Christmas tree in Boerne, Texas, with their dog. Jewel If children grew up according to early indications, we should have nothing but geniuses. Goethe
Notes:
Servings Yield:
Yields 4 to 6 servings
Ingredients:
1/2 lbs. boneless chuck roast, cubed Water to cover
12 (46-oz.) can tomato juice
1 (46-oz.) can V-8 Picante juice
2 packages frozen vegetable gumbo mix
1 Tbsp. Creole Seasofting (or to taste)
4 large peeled and cubed _potatoes
Instructions:
shredded cheddar cheese sliced green onions to garnish In large soup pot place cubed roast and cover with water. Cook over high heal for 30 minutes. Add tomato juices. When liquid is hot, add gumbo mixes and cook for thirty minutes. Add potatoes and seasoning and simmer until vegetables aredone.
Notes:
We were lucky to find that this was served daily at Mammy’s Kitchen just outside Natchez, Mississippi. It hada sprinkling of shred-ded cheddar cheese and sliced green onions on to p
Servings Yield:
Ingredients:
., lb. butter
1 onion, chopped
Instructions:
Chop vegetables and saute in butter. Add to other ingredients in an- other pan. 1 lb. ground meat, drained 1 cup chopped tomatoes 2 cans Ranch Style beans 2 cans “hole kernel corn 1 can Ro-Tel tomatoes Mix together, adding salt and pepper as needc!d. Add to other ingredi-ents, simmer about 40 minutes. Add 2 cups tamales, cut in chunks. Stir until warmed. Serve by adding grated cheese on top.
Notes:
Tbsp. has been one of my favorites to make for all the men in my life! A good friend from University Uited Methodist Churc, flash Gordon, asigns healing qualities to this soup. I am not sure it reaches that level, but it is one of the st and most requested soups of all my recis.
Servings Yield:
Serve by adding grated cheese on top