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 to
3 Tbsp. bacon grease (or use butter or olive oiJ)
1/2zcups long grain, white rice
1 can petite diced tomatoes
1/2zsmal1 can tomato sauce (optional)
3 cups chicken broth
Instructions:
Heat bacon grease on medium high, and brown the rice until golden. Stir often to avoid burning. When almost done, add onion and minced garlic, stirring until onions become clear. Stir in tomatoes, and cook Jiquid down for about 5 minutes until almost dry. Stir in 1/2 can tomato sauce and pour in 3 cups chicken broth. Bring to a boil, stirring to settJe rice. Cover, reduce heat, and follow times on rice package. To ( } avoid gummy rice, do not touch or uncover until time is up, then just fluff with fork.
Notes:
After trying this recipe, you will probably never make plain rice again. The combination of flavors from the tomatoes, bacon, and broth make this a very tasty side dish.
Servings Yield:
Make plain rice again
Ingredients:
Iow heatu makmg
a w ate sauce.
Instructions:
ntil incorporated. Add cream,. h’ Add other ingredientst except cheese which will be placed on top before baking. Bake 30 min.
Notes:
If you can’t think of anything else to serve for dinnert put together a casserole like thiscrab and artichoke dish. You can prepare this ahead of time and bake just before serving in the same dish. Tbsp. is easy to serve and easy to clean up afterward.
Servings Yield:
Serve for dinnert put together a casserole like thiscrab and artichoke dish
Ingredients:
2 (4
1/2-oz.) cans tiny shrimp
2 Tbsp. butter or margarine
2 egg yolks beaten
1/2 cup whipping cream
1/2 tsp. salt
lbsp. chili sauce
tsp. parsley Rakes
4 hot baked potatoes
Instructions:
112cup commercial sour cream ‘/” tsp. ground ginger Drain shrimp, reserving liquid; set shrimp aside. Combine 1/cup reserved shrimp liquid and butter in small saucepan; heat Stir in egg yolks and cream; cook slowly, stirring constantly, until slightly thick-ened. Remove from heat, and stir in salt, sour cream, ginger, chili sauce, and parsley. Cook over low heat S minutes; stir in shrimp. Split potatoes lengthwise, forcing open. spoon sauce over each potato. Yields 4 servings.
Notes:
Servings Yield:
Yields 4 servings
Ingredients:
4 Tbsp. to
11.. cup drippings (preferably bacon, or use grease or olive oil from whatever you are frying)
4 Tbsp. all-purpose flour
2112to
3 cups milk
salt and pepper to taste
Instructions:
Pour off all except about 4 tablespoons or more of the drippings in which chicken (or whatever you have been frying) was fried; place skillet over medium heat; add flour and stir until browned. Gradually add milk; cook, stining constantly, until thickened. Add salt and pepper. Serve hot. (Also see cream gravy recipe listed with Chicken Fried Quail in the Game Section).
Notes:
Cream gravy is great with any fried meaJ and should be made immediately after frying your chicken, quail, bacon, liver, venison back strap, etc. Biscuits or any of the hot rolls are also an excellent choice to go along with cream gravy. My husband makes aJl the wonderful cream gravy at our house and accolades to him and his grand moth-er’s recipe.
Servings Yield:
Serve hot
Ingredients:
1 large can pork and beans, drained
1 onion, chopped (optional)
1 large gn.’en pepper, chopped
11! cup barbecue sauce (commercial)
1bls brown sugar
1 Tbsp. mustard, prepared
4 –
6 slices ba<."On, uncooked
Instructions:
Mix. altogether, except bacon which should be added on top of beans. Bake at 350° for at least 30 minutes.
Notes:
There is not a meal that is not cmplte without beans, a especially these. They go wdl with anythmg you serve. Lots of vana- tions can be used.
Servings Yield:
Ingredients:
1 cup dried black-eyed peas
1/2 cup water boiling
1 tsp. salt
1/-1lb. ground beef
1/2 cup barbecue sauce
1 Tbsp. prepared mustard
3 T. brown sugar
Instructions:
Soak peas overnight. Drain off soaking water. Cook peas in boiling water with salt until peas are barely tender. Add more water if necessary. Pour off half of liquid. Brown ground meat and onion; add to peas. Stir in barbecue sauce, mustard and sugar. Bake at 200° for I to 11⁄2 hours. Serves 4-6.
Notes:
For good old Southern Black-Eyed peas, use a Ham bone, piece of salt port, or several slices of bacon while cooking, in place of the ground beef and barbecue sauce.
Servings Yield:
Serves 4-6
Ingredients:
3/4atsp. salt
1/:2cup sour cream
1 oz. blue cheese
1/-1cup milk
4 Tbsp. butter dash pepper
4 slices bacon cooked & crumbled
Instructions:
Rub potatoes with shortening. Bake at 400° for I hour. cut lengthwise, slice from top. Scoop out inside of each; mash. Add sour cream, blue cheese, milk, buHer, salt, and pepper. Beat 15 minutes until fluffy. Place on sheet; sprinkle with bacon.
Notes:
Servings Yield:
Ingredients:
2 (10-oz.) packages frozen chopped broccoli, thawed
1 (103/41-oz.) can cream of mushroom soup, undiluted
1 (4-oz.) cup shredded sharp Cheddar cheese
1/4 cup mayonnaise
2 eggs beaten
1 tsp. grdted onion
3/4 cup cheese-Oavored crdcker crumbs
Instructions:
Drain broccoli between paper towels. Combine uncooked broccoli and next 5 ingredients, mixing well. Spoon mixture into lightly greased 2 qt. casserole. Sprinkle with cracker crumbs. Bake. uncovered. at 350° for 30 minutes. Yields 6-8 servings.
Notes:
Broccoli Casserole is a standard favorite with many different entrees. Topped with cheese-flavored cr. icker crumb it will be a favorite at supper clubs and church dinne too. Don’t be surprised when they ask you to bring this to the family gathrings and get-to-gether’s.
Servings Yield:
Yields 6-8 servings
Ingredients:
1 (8-oz.) container cottage cheese
1 (4-oz.) package cheddar cheese (1 cup)
3 Tbsp. all-purpose flour
2 tsp. salt dash pepper
2 (10-oz.) package frozen chopped broccoli, thawed
Instructions:
Beat eggs slightly; beat in both cheeses, flour, salt, and pepper. Drain broccoli well Pat with paper towels. Stir into egg mixture. Pour into greased 9 X 9″ pan, spread evenly. Bake at 350° for 30-35 minutes until mixture is firm and pulls away from sides of pan. Slice and serve. Serves 6-8.
Notes:
Carolyn M: erritt in Alice, Texas, gave me this recipe years ago. It has survived through the years in my recipe box because I repeatedly go back to it when I need a good casserol. e side dish. Thanks for aJI the memories.
Servings Yield:
Serves 6-8