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 (3-oz.) package cream cheese
1 medium cucumber peeled, seeded, and minced
1 Tbsp. minced onion
1/1 tsp. salt
1/11tsp. pepper Very thinly sliced white bread butter
Instructions:
Mix first 5 ingredients thoroughly. Spread 2 !, fices of the bread with butter, then spread cucumber mixture on I slice and top with the other. Makes 4 to 5 sandwiches. Do not use the electric blender for the cucumber mixture.
Notes:
I made this for numerous weddings and receptions when catering. It makes a nice addition to the table for receptions and parties. I was always pleased and pleasantly surprised when meeting with the bride and her parents and this was requested.
Servings Yield:
Makes 4 to 5 sandwiches
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:
1/2 cups water
1/2 cups distilled white vinegar
6 T. pickling, pure grc1nulated or kosher salt
4 pounds green beans washed and cut into l” pieces
18 to
21 black peppercorns
1/2 t. crushed red pepper flakes, OR
6 to
7 small dried hot red peppers
1 T. dill seed or fresh dill
l T. mustard seed
Instructions:
Combine water, vinegar and salt in 3 qt. saucepan and bring to boil over high heat. Pack beans into hot, sterilized pint jars and divide remaining ingredients among jars. Pour boiling liquid over, leaving 1⁄2″ head space. Seal according to manufacturer’s directions. Process 20 minutes in boiling water bathMakes 6 to 7 pints.
Notes:
Servings Yield:
Makes 6 to 7 pints
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:
2 (16-oz.) t.11ns French -style green beans, drained
1 (10. Y.,-oz.) can cream of celery soup, undiluted
1/4 (2-oz.) cup shn-ddl’
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 lbs.
111et or Idaho potatoes, peeled Vegetable oil
Salt to taste
Instructions:
Cut potatoes into ‘I◄” wide strips. Place cut potatoes in bowl and cover with water. Pour vegetable oil to a depth of 4 inches in a Dutch Oven, and heat to 375°. Fry potato strips, in batches, until lightly golden, but not brown, 4 to 5 to 6 minutes per batch. Drain strips on paper towels. Sprinkle with salt (orother preferred seasoning), and serve immediately. Makes 4-6 servings. Double-fry Fries: Cook first time with reduced heat (about 325°) for 5 min. and before salting, heat oil to 375° and fry again for I to 2 minutes more. Drain, salt, and serve immediately. Crinkle-cut Fries: Cut potatoes into 1/2″ wide strips with a waffle cutter. Fry as directed. Waffle Chips: Cut potatoes into 1/2″ thick slices with a waffle cutter. Fry as directed.
Notes:
I make these for my grandchildren and they are amazed that mine really taste better than those they get at a fast food place. They Jove them!
Servings Yield:
Serve immediately
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:
1 lb. okra
1 tsp. salt
1/3 cup plain meal
1/2 tsp. pepper
1/2 cup Oour oil
Instructions:
Wash okra; drain. Cut off tipand ends. Mix together 1 egg, 1 cup milk and soak okra in this; set aside. Combine meal, flour, salt and pepper. Dredge okra by draining from egg and milk and rolling in corn meal. Drop into hot grease melted in black cast iron skillet (at least 2 cups). Fry okra and remove when golden brown.
Notes:
I shall always think of my mother, father, brother and sister when I make this recipe. Now it is made by my sister-in-law, Nancy when we get together and she makes it excellent!
Servings Yield:
Make this recipe