Onions, bell peppers and celery just starting to turn brown.
ï6 chicken pieces
ï1 1/2 - 2 quarts water or broth (I save my own from other dishes)
ï3 good sized white onions
ï4 cloves garlic
ï1 buttercup squash cubed
ï3 potatoes cubed (skin on)
ï1lb baby carrots
ï4 leaves fresh sage (minced)
ï1 4-5 inch sprig fresh rosemary
ï1 3-4 inch sprig fresh thyme.
Set all this in the crock pot with the potato on top, out of the liquid (that way it doesn't cook too quickly and turn to mush). Sprinkle over with salt (be careful if you use stock because it has already been salted). Cook all day! Enjoy!
***Taco Dinner Salad
1 pound lean ground chuck
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can black beans
1 (16 ounce) bottle French or Catalina dressing
1 head iceberg lettuce
1 (14.5 ounce) package flavored tortilla chips 2 cups shredded Monterey Jack cheese
1 cup chopped fresh tomatoes
On the side: green onion, olives, sour cream and salsa
In a large skillet over medium-high heat, brown the ground chuck and drain excess fat. Stir in the taco seasoning, beans and dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes. Meanwhile, crush the bag of chips, open the bag, and toss the crumbled chip into a large salad bowl with the lettuce, cheese and tomatoes. When the meat mixture is cooked, combine it with the lettuce, tomatoes, chips and mix well. Serve with bowls of the green onion, olives, sour cream and salsa on the side. This salad can be served as leftovers, but it's really best served right away while the meat is still warm.
***CHICKEN 'n DRESSING
Some might consider this a Side Dish...to be served alongside your choice of Turkey, Glazed Ham, Beef Roast, Leg of Lamb, etc. for Thanksgiving, Christmas, New Year's or Easter. Or any other occasion. In the South, we love this dish year-round, but Southern people eat "rich" foods more than usual...Sunday Dinner for example...This is 12:00 noon!
ï 1 whole chicken (fryer or broiler)
Cut chicken up in serving pieces, or have your Butcher do this for you. Boil chicken in 2 quarts of water. Save broth, set aside chicken.
In a VERY large mixing bowl I put about the equivalent of two large skillets of cornbread. Start adding these ingredients to the CRUMBLED cornbread:
ï 2 cups celery chopped fine or blended.
ï 1 cup of onion same as above. We use Vidalia onions, when available.
ï 1 large or desired amount of green or red bell pepper, same as above. If you have family members who don't care for bell pepper or onion, you might as well make 2 separate pans of dressing.
ï 1/2 cup parsley (opt.)
Blend with above ingredients. I always blend these 1st 4 ingredients together in the blender with a cup or 2 of water or broth added...Pour in bowl with cornbread. Throw these ingredients in the bowl now:
ï 2 tsp. Poultry seasoning (optional)
ï 1 tsp. Black pepper more or less
ï 2 tsp. Salt more or less
ï Dash of red pepper (opt)
ï 1 tsp. Celery seed (opt)
ï 6 raw eggs, they are going to be baked, so don't get squeamish on me...
ï Enough broth to get the mixture moist...I would say about 6-8 cups...For a lighter broth, use half (3-4 cups) water, half (3-4 cups) broth.
ï Stir well, pour into greased or buttered large (11x15) oblong baking dish or if you prefer as I do, 2 big iron skillets...
ï Press chicken pieces with bone in - fat off into dressing...Some women debone the chicken and mix in the bowl with other ingredients, I like it golden brown "on top" of the dressing...Sprinkle lightly with desired seasonings such as paprika, curry, black pepper.
ï Bake at 375∞ until golden brown around edges, and on top...
NOTE: This is a very forgivable dish, if you should see that it is too dry while baking...You can put it back in the bowl and add more broth...Or pour more broth on top. If it is too moist, just simply bake longer...If you should run out of broth, add a chicken flavored bouillon cube (or 2 if you prefer it richer) to every couple cups of hot water.
Salmon & Tuna Patties
I tweaked a recipe I found for Maryland Crabcakes a few years ago, and started making these…my family loves them!
1 can salmon (I use Double “Q” Pink Wild Caught Alaskan Salmon)
1 sm. can tuna (I use Van Camp’s Chunk White Albacore)
4 T. thinly sliced green onions
1/2 t. fresh thyme (pinch the leaves off)
1 t. yellow mustard
2 T. mayonnaise
1/2 c. (+ 1 cup reserved for dredging) bread crumbs
1 T. cornmeal
1 T. flour
pinch of salt
olive oil and vegetable oil mixed, for frying
I save the heels of bread in a plastic bag in the freezer, and when I make recipes calling for bread crumbs I toss a couple into the blender.
Mix everything well in a medium size bowl. Heat oils. Make patties to desired size, dredge in bread crumbs, place carefully in hot oil, fry until bottoms are golden brown before turning so they won’t fall apart. Turn, fry until golden brown. Take out, place on paper towels for draining. Makes about a dozen patties. Only four are pictured, and you’re lucky I got a pic of them, before they were eaten!
Serve hot with your choice of condiments on buns, or however you like.
SautÈ in olive oil sliced green pepper,
sliced red peppers and sliced yellow squash.
Place on a warmed tortilla and top with cheese.
Courtesy of Tami
***Corn & Crawfish Chowder Quickie
Make a blonde roux with equal parts butter and flour.
Dice 1 onion and sautee it in the roux until tender.
Add 2 (15oz.) cans of creamed corn
1 can of cream of potato soup
1 pint of half/half
1 lb. of frozen crawfish tails
Bring to a gentle boil and turn down the heat
and simmer while you prepare:
1/2 lb. of grated white cheese of choice
1/2 cup of chopped green onion
Add the cheese, parsley and green onion and cook until cheese is melted.
Turn off the heat and eat. Serve with some fresh French bread.
ï) 1 lb stew meat or chuck roast cut into 1 inch cubes
ï) 2 T flour
ï) 2 t vegetable oil
ï) 2 lg yellow onions, thinly sliced
ï) 2 c sliced mushrooms
ï) 2 cloves garlic, minced
ï) 2 t tomato paste
ï) 2 cups beef broth
ï) 3 c sliced carrots
ï) 3 medium russet potatoes, cut into 1/2 inch cubes
ï) 1 c green beans 1 inch pieces
ï) 1 T cornstarch
ï) 1 T cold water
ï) handful chopped parsley...Actually 1/4 c parsley.
Coat beef with flour, sautÈ in oil heated to med high heat. Brown till golden, about 5 minutes. Place on paper towels on plate. Add onions, and mushrooms to oil, and sautÈ for about 5 minutes. Add garlic, sautÈ one more minute. Pour off oil. Add beef back to pot with onions, mushrooms, and garlic. Stir in tomato paste, then broth...Don't you just love it when you add water or broth and it sizzles and bubbles....BUT be careful of pouring too fast-it can splash out and cause burns...Ouch! Salt, add enough water to cover, bring to boil and reduce heat to low, stir occasionally to prevent sticking, let simmer for about 1 & 1/4 hours...Skim off any foam during this time...Add carrots, potatoes, and green beans. Cover, but open vent partially to let off some of the steam. Cook for about 15 minutes or until vegetables are at desired tenderness. Mix cornstarch and cold water in a small bowl, then stir into stew. Increase heat, and let boil for about a minute or two. Sprinkle with parsley and serve...Serve with Rice (opt), Hot Buttered Rolls, or a variety of crackers, and beverage of choice.
***CHICKEN SALAD SUPREME
2 1/2 c. diced cold chicken
1 c. celery chopped fine
1 c. sliced white grapes
1/2 c. sliced brown almonds
2 T. minced parsley
1 t. salt
1/2 c. mayonnaise
1/2 c. whipping cream
Combine and serve in lettuce cups; garnish with either stuffed olives or chopped ripe olives. Mildred Kershaw
***EASY GROUND BEEF CHILI
ï) 1 pound ground beef
ï) 1 large onion, chopped
ï) 1 large clove garlic, minced
ï) 1 can diced tomatoes, (15 ounces)
ï) 1 can red beans, undrained, (15 ounces)
dash (or two) of red pepper
ï) 1/4 to 1/2 tsp ground cumin
ï) 1/4 to 1/2 tsp chili powder
ï) 1/2 teaspoon salt
ï) 1/8 teaspoon pepper
In a Dutch oven or stock pot or large iron skillet brown ground beef with onions; add garlic the last few minutes. Drain off fat. Add remaining ingredients; bring to a simmer, you may have to add a little water to desired consistency, Cover and simmer over low heat for 1 1/2 hours.
Serve with hot cornbread, or crackers. Serves 6. NOTE: Depending on how many you have to feed, you can add an extra can of beans & tomatoes...To make it go farther.
***AUNT CLIDA PEARL'S ZUCCHINI BASIL DISH
ï1 lb. Ground Chuck
ïOlive oil-enough to sautÈ the vegetables
ï1 large zucchini-sliced thin
ï1 can of whole or diced tomatoes
ï(Or fresh 2 tomatoes, diced up)
ï1 medium sized onion, chopped
ï2 stalks celery, sliced thin
ï1 bell pepper 1/4'd and sliced thin
ïFresh sweet basil-enough to suit your taste...
ïDried sweet basil - if fresh is not available
Brown Ground Chuck well, set aside. Drain. Put olive oil in pan. Add zucchini, onion, celery and bell pepper. SautÈ to desired doneness. Add ground chuck, tomatoes and basil to vegetables. Stir. Cover, let simmer and flavors meld. Just before serving add cheeses. Serve over rice, with brown and serve rolls, and other desired side dishes.
Work in progress...More to come!