Country Apple Dumplings

I know you are going to think this recipe just won't work, but please try it. It is amazing. I promise.

1 large or 2 medium Granny Smith apples, peeled, cored and cut into 8 large slices or 16 small slices.

1 can of 8 crescent rolls

3/4 cup butter

3/4 cup sugar

1/2 tsp. cinnamon

6 ounces Mountain Dew, yes, I said Mountain Dew.

Preheat oven to 350 degrees.Separate crescent roll triangles. Place either one large apple slice or two small slices in the triangle end of the dough and roll from the point to the wide side. Press ends together so that apples are completely covered. Melt butter in sauce pan, mix in sugar in cinnamon and spoon on top of dumplings. Pour Mountain Dew over the top of dumplings. Bake for 40 minutes or until golden brown.

Mother's Black-eyed Pea Salad

This is NOT the TEXAS/ REDNECK CAVIAR RECIPE. This one uses mayonnaise, not just oil and vinegar as the others do.

Several members of my family were not fond of traditional black-eyed peas that my mother always prepared for New Year's dinner. Mother found this recipe on the back of a Winn-Dixie can of black-eyed peas. We have all enjoyed it for years. It is the only way Amanda will eat black-eyed peas.

1 (16 ounce) can black-eyed peas
1 tablespoon finely chopped onion
1 tablespoon vinegar
1/4 teaspoon salt
1 stalk celery
1 half green bell pepper, diced
1 tablespoon parsley flakes
1 tablespoon vegetable oil
1 tablespoon mayonnaise
1 ripe tomato, diced
1 dash cayenne pepper (optional)
I have also added half a cucumber, diced to the mixture before and it is very good.

Drain and rinse peas. Pour into a mixing bowl Add chopped bell pepper, celery, parsley flakes and onion. (If adding cucumber, do so at this time.) In a small bowl,combine oil, vinegar, mayonnaise, salt, and cayenne. Mix well. Pour over peas and stir gently. Allow to chill in refrigerator 4 hours or overnight. At serving time, add the diced tomato.

Decadent Dark Chocolate Cranberry Pie

I found this recipe on the recipe site "Let's Dish." We made it for Christmas this year. Let me know if you like it.

Ingredients
1 (9-inch) graham cracker pie crust
1 cup (6 ounces) semisweet chocolate chips or chopped semisweet chocolate
2/3 cup heavy cream
3/4 cup diced walnuts or pecans, toasted
1 cup sugar
1/8 teaspoon salt
1 1/2 cups cranberry or orange juice (I used 1 cup cranberry juice and 1/2 cup orange juice)
1 cup dried cranberries
1 (12 oz.) package fresh or frozen cranberries

Directions
Put the chocolate chips and cream in a microwave-safe container; heat for about 2 minutes at 50% power. Remove from the microwave and stir till the mixture becomes smooth and dark brown. If necessary, return chocolate to the microwave at 30 second intervals to melt fully. Spoon the hot ganache into the graham cracker crust and sprinkle the toasted nuts on top. Refrigerate for at about 2 hours, until the chocolate is firm. Meanwhile, in a saucepan over medium-high heat, bring the sugar, salt, and cranberry or orange juice to a boil. Stir in the dried cranberries, then the fresh or frozen berries. Simmer gently for about 15 minutes, or until most of the berries have popped. Remove from the heat, and cool to room temperature. Spread 2scant cups of cranberry sauce over the cooled chocolate filling. Save the remaining cranberry sauce for another use. Keep pie refrigerated until serving.

Muffaletta Pasta Salad

This recipe is easy and delicious. Try it. Let me know if you like it.

1 12 oz.package of Wacky Mac Veggie Shape Pasta (this is the pasta with different colors and shapes) or Tri-Color Spirals or the pasta you prefer

1/2 to 3/4 of a  32 oz. jar of olive salad (with oil)  Watch for the oilyness--don't overdo it. 

1 small can sliced black olives, drained

3-4 ounces of sliced pickled banana peppers

8 oz. thin sliced hard salami, cut into small squares or strips

8 oz. sliced provolone cheese, cut into small squares or strips
4 oz. ham, diced (optional)

4 oz. pepperoni, diced or use the mini sliced ones (optional)

8 oz. shredded mozzarella cheese

8 oz. freshly shredded or  grated Parmesan cheese

3/4 cup mayonnaise (optional)  Use this if you are a fan of creamy pasta salads. 

1/2 teaspoon. black pepper

1 Tablespoon. garlic powder (not salt)

1. Cook pasta as directed on package, drain and let cool.

2. Mix all other ingredients in large bowl. Do not drain the oil off olive salad.

3. Once pasta has completely cooled, toss into mixture. If you don't let the pasta cool thoroughly, your cheeses will melt.

Snickerdoodles

Nothing says Christmas like snickerdoodles. My mother was never a cookie baker, but every Christmas she made snickerdoodles for us. When my parents were traveling around as a military family, my mother got this recipe from a German woman who had married a US soldier. This is the geniune German version of this wonderful cookie.
Ingredients
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
1.Preheat oven to 400 degrees F (200 degrees C).
2.Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3.Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4.Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Miss Sue's Applesauce Pie

Carrie "Sue" Lovelace, my mother-in-law, made the best pies in the world. Among them was this applesauce pie. Miss Sue made her own amazing crust, but I am not very good at pie crusts, so here is the recipe with a ready made pie shell. It is amazing and easy. Enjoy!

2 eggs
1 cup sugar
1/2 cup butter, melted
1 cup applesauce
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 tablespoons flour
1/2 teaspoon vanilla extract
2 tablespoons lemon juice (unless the applesauce is tart)
1 9 inch pie shell

Mix all ingredients in a bowl and pour into pie shell. Bake at 350 degrees for 40 minutes or until top is golden brown and solid. Let rest 15 minutes before slicing. Refrigerate any leftovers.
This is so good if you use homemade applesauce!  Look on my blog for my Crockpot Applesauce recipe.

Cheesy BBQ Casserole

Here is a recipe I got from the Internet. It is really easy, quick and delicious.

2 lbs. ground beef
1 large onion, diced
1 small green bell pepper, diced
1 (15.25 ounces) can sweet corn, drained
1 small can of green chiles
1 (14.5 ounces) diced tomatoes, partially drained
2 cups of your favorite BBQ sauce (I use Kraft's Brown Sugar BBQ sauce)
2 boxes Jiffy corn bread mix
2 eggs
2/3 cup milk
2 cups shredded cheddar or Mexican flavored cheese

Preheat oven to 400˚F.

Brown beef in a large skillet over medium high heat. Drain excess oil. Add peppers, onion,chilies corn and tomatoes. Cook until veggies are soft (about 5 minutes). Meanwhile, using the eggs and 2/3 cup milk, mix the corn bread according to the package directions. Set aside to let rise for 3 to 4 minutes.

Remove the meat mixture from the heat and mix in BBQ sauce. Sprinkle a small amount of cheese in the bottom of a 9x13 glass casserole dish.Top with a layer of meat mixture. Layer on cheese, more meat, cheese, meat, cheese.Spread the cornbread mixture evenly over the top of the casserole. Bake for 25-30 minutes, or until cornbread is golden brown and passes the toothpick test.

Amanda's Asian Salad

Here is a delicious salad that Amanda makes for our teacher covered dish meals. Everyone loves it.

1 package of broccoli slaw
1 c of sunflower seed kernels
1 c. toasted almond slices
1/2 c. sugar
1/3 c. apple cider vinegar
2 packages beef ramen noodles
1 c. vegetable oil
3 diced green onions

Remove the seasoning packs from the ramen noodles and set aside. Crush the ramen noodles well. Combine the following ingredients in a separate container: beef seasoning, sugar, oil, and vinegar. Mix well. Combine all other ingredients in large salad bowl. Pour dressing on and toss. Store in refrigerator overnight.

Pearl Onions in Creamy Cheese Sauce

I got this recipe from a bag of pearl onions. It is amazing and delicious. One of Amanda's favorite things.

2 bags (14 ounces) frozen pearl onions
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/4 cup cream/evaporated milk
Pinch ground nutmeg
Salt and pepper, to taste
2 tablespoons chopped fresh parsley
1/4 c. grated Parmesan cheese.


1. Place the onions into a colander and rinse them with cold water to separate them.

2. In a saucepan over medium heat, melt the butter. Add the onions and stir well. Cover and cook for 5 minutes. Uncover and cook 5 minutes more.

3. Sprinkle the mixture with flour. Cook, stirring with a wooden spoon, for 3 minutes.

4. Add the milk, cream, nutmeg, salt, and pepper. Bring to a simmer. Cook, stirring often, for 3 minutes or until sauce thickens. Add Parmesan cheese and simmer 2 minutes. Pour into serving dish. Sprinkle with parsley.

Spicy Corn Casserole

I think most people have a corn casserole recipe. This is mine. When Father Henry was the priest at Annunciation, I would bring this for covered dish meals and he loved it.

Ingredients:
1 box Jiffy cornbread mix
1 can cream style corn
1 can whole kernel corn, drained
1 cup sour cream
1/2 cup melted butter or margarine
1 small can of green chilies
2 finely diced green onions
1 small yellow onion finely diced
2 eggs
1/2 tsp. pepper
1 1.2  c. grated Monterrey Jack cheese (for a really spicy casserole, use part pepper jack cheese or all pepper jack cheese, depending on how spicy/hot you like things)
1/2 c grated cheese for topping casserole

Mix all ingredients but 1/2 cup of cheese in a large bowl. Pour into baking dish. Bake at 350 degrees for 35-40 minutes.  Remove from oven and top with 1/2 cup cheese.  Return to oven and bake 5 more minutes. 

Kay's Cornbread Stuffing

I have made this cornbread stuffing most of my life. It is one I got from my mother. It is amazing.

First, make the cornbread:
2 c. yellow cornmeal
1 1/2 c. self-rising flour
1/4 cup sugar
1 1/2  milk or buttermilk (buttermilk is best)
1/2 c. vegetable oil
3 large eggs, lightly beaten
1/2 tsp. salt
1/8 tsp. pepper
2 T melted butter

Mix all ingredients in a large bowl. Pour into a lightly greased baking pan or cast iron skillet. Bake 40 minutes or until toothpick inserted in center comes out clean. Bake at 350 degrees .

While cornbread it baking, toast 8-10 pieces of bread (this is a great way to use leftover hot dog and hamburger buns).  Cut toasted bread into 1/2 inch wide squares.

Once cornbread has cooled, crumble and place in a very large mixing bowl.  Add toast cubes.

Also while cornbread is baking, boil 2-5 chicken breasts (depending on the size and how much chicken you like in your dressing) with just water until tender.
Chop chicken breasts into small pieces or shred.  Add to crumbled cornbread

Saute in a skillet with one stick of melted butter or margarine
1 c. diced onion
1 c. diced celery
1 c. diced bell pepper
1/2 c. diced fresh or dried parsley flakes
1/2 c diced green onion

Pour sauteed vegetables over cornbread.

Add to cornbread mixture
1-2  Tablespoons garlic powder (do not use garlic salt)
1/2  Tablespoon black pepper
1/2 Tablespoon seasoned salt (I don't use much because broth will add salt)
1/2 Tablespoon  poultry seasoning
2-3 tsp. ground sage (I use 3 because we like sage)
1 c. chopped pecans
14 oz. bag of dried cranberries

Mix all ingredients well.

Pour on top of cornbread mixture 2-3 cans/boxes (8-12 cups) of low sodium chicken broth. I like my stuffing very moist so I use 3 boxes.

Place in large baking pan and bake covered for 30 minutes on 350 degrees. Remove lid or foil and bake 10 minutes to brown the top. Enjoy.

Optional additions:  We have added two chopped Granny Smith apples before and it is wonderful.  We have also added on can of water chestnuts, drained and chopped and it add a wonderful crunch.  You can add 1 tablespoon of orange peel as well.  And, I have used walnuts instead of pecans.    Finally, I have made this before with all the additions in one-cranberries, apples, chestnuts, orange peel, walnuts and pecans.   Amazing!

Persimmon Muffins

As November comes to its zenith, persimmons come into season. I love them; so did my father and mother. Here is a great recipe for persimmon muffins. Amanda made some last weekend and they were so enjoyable. She made them mini-muffin style. I can't wait to get some egg nog and make a batch of these. A fire in the fireplace,warm, spicy muffins and a mug of egg nog--it is what fall is all about!


Ingredients
2 ripe persimmons,mashed
2 cups self-rising flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
a pinch of salt
1 egg
1 cup white sugar
1/2 cup dark molasses
1/2 cup butter
1 cup raisins
1 cup chopped walnuts or pecans
Directions
Preheat oven to 350 degrees. With a mixer, cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Fold in molasses.  Stir in nuts and raisins.
Place in greased mini-muffin tins. Bake 15-20 minutes until golden brown.

Kay's Pumpkin Bars

It is finally fall and here is a recipe that I would make for my parents. My mother, who was not a big sweets eater, loved them. I hope you enjoy them as well.

Ingredients
Bars:
4 eggs
1 2/3 c. granulated sugar
1 c. vegetable oil
15-ounce can pumpkin
2 c. sifted all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground ginger
1 tsp. salt
1 tsp. baking soda
1/2 c. chopped pecans or walnuts
1/4 c. golden raisins

Icing:
8-ounce package cream cheese, softened
1/2 c. butter or margarine, softened
2 c. sifted confectioners' sugar
1 tsp. vanilla extract
1/4 c. finely chopped pecans or walnuts

Directions
Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon,nutmeg,ginger salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Fold in nuts and raisins. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars. Sprinkle chopped nuts on top of icing.

Hearty Potato Soup

My mother made the most amazing potato soup. I wish I could match hers, but here is the recipe that I enjoy making.



1 ham bone and 1 cup diced ham
4 c. diced peeled potatoes
1/2 c. chopped celery include some celery leaves
1/2 c chopped onion
1 tsp. garlic powder
1/2 tsp. seasoned salt
1/2 T. Worchester sauce
1/2 teaspoon paprika (smoky paprika is best)
1 bay leaf
1 T finely diced parsley or parsley flakes
1 qt. water or chicken broth for additional flavor  (I always use chicken broth)
3 c. milk (I use whole milk--My mother used 2 c. whole milk and one c. evaporated milk)
3 T. butter
Freshly ground white pepper, to taste

Place the potatoes, celery, garlic powder, onion, ham with bone, parsley, bay leaf, and water in a large saucepan and bring to boil. Reduce heat and simmer until the vegetables are soft, but not mushy, about 40 minutes. Drain or allow water to reduce until almost gone. Add milk, butter, salt, and white pepper to taste. Simmer on low for 30 minutes, stirring frequently. Top with grated cheese or finely diced fried bacon and sour cream if you want a loaded baked potato soup.

Spinach, Artichoke, Mushroom Casserole

Here is a recipe I found online and changed a bit:
3 (10 ounce) boxes frozen chopped spinach, thawed
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated parmesan cheese
1/4 cup grated romano cheese
2 cloves garlic, peeled and minced (I used jarred)
1/2 teaspoon dried basil
1/4 teaspoon seasoning salt
1 (14 ounce) can artichoke hearts, drained and chopped
1 (6 ounce) can mushrooms, drained and chopped
1/2 cup shredded mozzarella cheese
25 ritz crackers, crumbed
1/2 stick of butter, melted
Preheat oven to 350.
Lightly grease a 2-qt casserole dish.
Drain thawed spinach- I wring it out in a cotton dish towel.
Mix all ingredients except crackers and butter in a large mixing bowl.
Transfer mixture to baking dish.
Bake covered for 15 minutes.
In small bowl, mix cracker crumbs and butter.
Remove casserole from oven, cover with crumb mixture and bake an additional 10 minutes, until bubbly.

Mother's Banana Nut Bread

My mother had a prized pecan tree in our front yard. She and my brother David would gather the pecans each fall and together they would crack and shell them for this banana nut bread. Mother always made it in a bundt pan rather than loaf pans. It is awesome.
2 cups sugar
1/2 teaspoon salt
2 1/4 cups all-purpose flour (If you use self-rising flour, eliminate salt and baking soda.)
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla
1 1/3 teaspoons baking soda
1/4 cup buttermilk
1 cup chopped pecans
4 -5 bananas (use nearly black bananas; it is very important to use very ripe bananas)
Heat oven to 350°. Grease or spray bundt pan or 2 loaf pans.
In a large bowl, mash bananas with a masher or by well washed hands.
Dissolve soda in buttermilk-- use a larger container as it will foam up quite a bit.
Mix all ingredients by hand and add in 1 cup chopped nuts.
Bake at 350° for 1 hour, or until toothpick comes out ALMOST clean.
A totally clean will mean a dryer loaf.
Let cool 15 minutes after removing from oven and remove from pans.

Carrot Cake

I have tried many carrot cake recipes, but this one is my favorite.



4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon nutmeg
3 cups grated carrots
1/2 cup raisins
1 cup chopped pecans or walnuts (I prefer walnuts)

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans or walnuts

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan or two 8 inch round pans.
2.In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon and nutmeg. Stir in carrots. Fold in nuts and raisins. Pour into prepared pan.
3.Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4.To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Big Momma's Crockpot Chicken Spaghetti

There are hundreds of chicken spaghetti recipes around.  I was given this recipe by a friend and made a few adjustments of my own. It is very tasty and it's what's for dinner often at the Palombo house.

16 oz. dry spaghetti or linguine,  cooked and drained Cook the pasta al dente so that it doesn’t get mushy in crockpot  (Reduce the boiling time recommended on the package by 3 minutes)
1.5 lb. Velveeta cheese, grated or cut into small cubes or (I rarely use Velveeta, so I use 2.5 cups of Fiesta, Mexican,  or Taco blend Shredded Cheese
2 cups of cooked chicken, deboned and cut into small pieces (I use about 4 pieces of leftover baked chicken)
10 3/4 oz. can cream of mushroom soup, undiluted
10 3/4 oz. can cream of chicken, undiluted
10 oz. can diced tomatoes and green chilies (Rotel—you choose hot or mild version)
4 oz. can mushroom stems and pieces, drained
1/2 cup low sodium chicken broth

1 T parsley flakes

1 T garlic powder

1 tsp. pepper

1/2 cup shredded fresh Parmesan cheese

1 small onion, diced
1 medium green pepper, diced

Cook and drain pasta Spray inside of crock pot with cooking spray. Add all ingredients and stir until mixed well. Cook on low heat for three hours. Simple and tasty.

NOTE: If you don't have precooked chicken, you simply spray the crockpot, put in the onions and bell peppers.  Put chicken on top.  Sprinkle with garlic powder, pepper and parsley.  Mix soups and Rotel in small bowl and pour over the top.  Cook 3-4 hours until chicken is done. Remove chicken and shred.  Stir in mushrooms and cheeses. Return chicken to crock and cook 1 hour.  Add cooked pasta.  Cook for 30 minutes.  (You won't need broth because the cooking of the chicken will provide liquid.)

NOTE:  I occasionally add a can of diced green chilis to this.  Yes!

Easy Enchilada Bake

Here is a recipe that I have adapted from one from Kraft Foods. It is very tasty and easy.
You will need:
1-1.5 lbs. boneless skinless chicken breasts, cut into bite-size pieces
1 large onion, chopped
1 large green pepper, chopped
2 cups salsa
1 pkg. (10 oz.) frozen corn, thawed and drained
12 corn tortilla (6 inch)
1 cup sour cream
2 cups Mexican style finely shredded four cheese
two green onions, finely diced
dash of black pepper
dash of garlic powder

Heat oven to 400 degrees. Place 1 T. olive oil in large skillet and heat to meat. add onions, peppers and chicken. Cook on medium heat 10 minutes or until chicken is cooked through.
Add black pepper and garlic powder. Remove from heat and stir in salsa and corn. Mix thoroughly.
Spray the bottom of a 13 x9 baking pan with cooking spray. Arrange 6 tortilla on bottom of pan. Cover with 1/2 of chicken mixture, 1/2 c. sour cream and 1 c. cheese. Repeat layers; cover with foil.
Bake 30 minutes or until heated through. Remove foil and bake 10 additional minutes. Let stand 5 minutes. Top with green onions. Sliced black olivers are a great topping too.

Stuffed Bell Peppers

Here is a recipe that I enjoy making each fall.

6 medium bell peppers, red, yellow, orange or green
2 teaspoons salt

Filling and Sauce
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 can (14.5 ounces) diced tomatoes
3 tablespoons tomato paste
1 tsp. sugar (always use a little sugar when using tomato paste to cut the acidity)
1/3 cup water
1 clove garlic, crushed
1/2 teaspoon dried leaf basil
1 1/2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 egg, lightly beaten
1 teaspoon Worcestershire sauce
1 1/2  pounds lean ground beef or 1 pound ground beef and 1/2 pound ground pork
1 cup cooked long-grain rice
1/2 cup whole kernel corn (optional)
shredded Monterrey Jack cheese, about 1/2 cup

Preparation:
Rinse bell peppers in cold water.  Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside.  Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
Heat olive oil in a large skillet over medium heat until hot. Sauté chopped peppers (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add diced tomatoes, tomato paste, water, crushed garlic, basil, 1 teaspoon salt, 1 teaspoon sugar, and 1/4 teaspoon of pepper. Simmer for about 10 minutes. In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, corn, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Cover with foil. Bake at 350° for 55 to 60 minutes. Remove foil.  Top stuffed peppers with a little shredded cheese just before peppers are done; bake until cheese is melted.

I also like to put tomato sauce on top of my peppers.  I mix one 16 ounce can of tomato sauce, 1 Tablespoon Worcestershire sauce, 1 Tablespoon sugar, 1/2 Tablespoon garlic powder, salt and pepper to taste.  I heat the mixture on the stove top and pour some over each pepper.  You could also just pour the peppers with the sauce instead of cheese and the last 20 minutes of baking.

Recipe for stuffed peppers serves 6.

SPECIAL NOTE:  I always use female peppers instead of male peppers.  They stand better in the dish.  Female peppers have 4 bumps/sections at the bottom.  Male peppers have 3 bumps/sections at the bottom.

Easy, Cheesy Garlic Biscuits

Here is a recipe I adapted from one by Paula Deen. Very tasty.

2 cups biscuit mix (Bisquick or Pioneer Mix)

1 T. garlic powder (not salt)

3/4 c. sharp cheddar cheese, shredded

1 cup buttermilk

1/4 tsp. pepper

1 T. parsley flakes

Mix all ingredients in mixing bowl. Drop by spoonfuls on greased pan. Bake at 450 degrees for 10 minutes or until golden brown. You might like to melt 1/2 stick of butter to brush on top of biscuits when baked.

My Mother's Ambrosia Fruit Salad

Many people in our area make a very sweet ambrosia salad with sweetened condensed milk and fruit cocktail, but my mother liked a cooling and fresh salad over a super sweet one. Here is the one she made for us for Christmas each year.

1 c. crushed pineapple

1 c. pineapple tidbits, drained

1 c. mandarin oranges

1 c. minature marshmallows

1 c. coconut flakes

1 c. chopped pecans

1 c. sour cream

a handful of maraschino cherries

Mix and chill at least 2 hours. Sometimes she would add a sliced banana right before serving. If you put the banana in at the beginning, the banana will turn brown.

Corn Salad

Here is a recipe that is extremely easy to adapt by adding your favorite ingredients. The basic recipe is

2 cans of whole kernel corn, drained

1 red onion, diced

2 medium tomatoes or 15 cherry tomatoes, diced

2 T. parsley flakes

1/4 cup sour cream

3 T. mayonnaise

1 T. apple cider vinegar

1/4 tsp. dry mustard

1/4 tsp. celery salt

1/4 tsp. pepper

Place all vegetables in large bowl. In smaller bowl, mix sour cream, mayonnaise, vinegar, dry mustard, celery salt, and pepper. Pour on top of vegetables and toss. Refrigerate for 3-5 hours before serving.

Great ingredients to add variety--diced black olives, banana pepper rings, black beans, chick peas, red bell pepper, diced cucumber, diced green chilies, and/or bacon bits.

Mother's Okra, Corn and Tomatoes

About to go to Foley, AL, to the farmer's market. I plan on purchasing some okra to make this recipe. When I was away at college, my mother always made this for me when I came home. It is one of my favorite things in this world.

3 cups fresh okra, cut into rounds or you can use frozen round pieces of okra

2 cups of whole kernel corn, fresh, frozen, or canned (drain if canned)

2 cans of diced tomatoes (You can also use half canned and half fresh soft tomatoes.  It is a good way to get rid of tomatoes before they go bad)

3 slices of bacon, chopped into small pieces

1 medium onion, diced
1 medium green bell pepper, diced
2 Tablespoons of parsley flakes

1 tsp. pepper (You can also had a couple of dashes of Hot Sauce, if you like it spicy)

1/4 tsp. salt (canned tomatoes will provide salt as well)

1 1/2  tablespoon garlic powder

1 1/2  tablespoon sugar (it helps keep the okra from being slimy)

1 bay leaf
a couple of dashes of Worcestershire sauce

In large pot, cook bacon for about 2 minutes over medium heat. Add onions and bell pepper and saute  until slightly soft. Add all other ingredients and bring to a light boil. Reduce heat and simmer 40 minutes. This is excellent, healthy, and low in calories (you can eliminate the bacon and use olive oil to reduce calories even more).

Marinated Salad

Here is a great recipe that I got from a wonderful teacher and friend. Mrs. Wilda McNatt  who taught history at Hancock for 20 years before retiring. She was an awesome person. I think about her every time I fix this recipe.
 

2 large cucumbers, sliced or diced (I don't always peel them)

1 large red onion, sliced or diced

2 medium tomatoes, sliced or diced ( This recipe is also good with cherry or grape tomatoes. It is beautiful with the many colors of heirloom tomatoes as well.

2 T chopped parsley or parsley flakes

1/3 cup vinegar ( I like red wine vinegar best)

1/3 cup vegetable oil (I prefer canola)

1/3 cup sugar

1/2 tsp. black pepper

Place vegetables in a container that has a tight lid. Mix oil, vinegar, sugar and pepper in a bowl. Whisk until well blended. Pour over vegetables. Place lid on container and shake well. Refrigerate at least 4 hours. Overnight is better.

I have added black olives to the salad before.

There will be a great deal of the marinate left after the salad is enjoyed. I like to open a can of green beans and put in the leftover marinate and refrigerate again for 4 hours.

Southern Bread Pudding

My mother made the most amazing bread puddings--using raisins, coconut, pecans, pineapple, peaches,chocolate chips, cherries, etc,. to add flavor and interest to her traditional dessert. Here is the traditional recipe. I like to add dried cranberries instead of raisins, but you add what you want. It is delicious.

8 slices of bread (I like to use 4 hotdog buns or 4 hamburger buns)
4 T. butter, melted
1/2 cup raisins
4 eggs, beaten
2 cups whole milk
3/4 cup sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla

Preheat oven to 350 degrees. In glass baking dish, place pieces of torn bread. Sprinkle raisins on top of bread pieces. Drizzle with melted butter. Combine milk, eggs, sugar, and spices in mixing bowl. Pour over bread. Lightly press bread with a fork to soak up milk mixture. Bake 40-45 minutes.

You can lightly dust the top of warm bread pudding with confectioner's sugar. Or, top with warmed caramel sauce, rum sauce, or whipped cream. I prefer Mother's vanilla sauce. See below.

Vanilla Sauce
1/2 cup brown sugar
1/2 tsp. cinnamon
2 T melted butter
1 egg, beaten
1 T flour
1 1/4 cup whole milk
1 T vanilla (you can substitute whiskey or rum if you like)

Whisk in saucepan all ingredients except vanilla. Cook over medium heat for 10-12 minutes, whisk constantly until sauce thickens and will coat the back of a spoon.  Remove from heat and stir in vanilla.  Serve on top or on side of bread pudding.

Thank you; thank you very much.

In the words of one of my many loves and passions, the King of Rock and Roll--Elvis--"Thank you; thank you very much." I am so pleased with the many comments about this blog and the recipes I am sharing. I just want you to know that I didn't establish this blog for any other reason than to share some good food and some good memories. I don't claim to have invented all these recipes and I try to always say where I got the recipe. Also, I don't want this blog to be about me, so I hope that you please consider sharing a recipe or two of yours here or posting comments about the recipes that you have tried. I welcome any and all suggestions that improve the dishes. Keep cooking. Keep enjoying. Keep loving what you do. I know I am.

Bacon Wrapped Crackers

In the early 1980s this was a hors d'oeuvres served at every party. They are delicious, but only eat a few and walk away--they are addictive.

1 lb. hickory smoked bacon

Waverly or Club crackers

Shredded cheese--you can use any type even shaker Parmesan--my favorite is Monterrey Jack for this recipe.

Preheat oven to 250 degrees. Line a 9x13 baking pan with foil. Place cooking racks on top (cake racks work the best. Cut bacon strips in half. Put a small bunch of cheese on top of each cracker and then take a half slice of bacon and wrap around the cracker. Wrap so the ends are on the bottom. Place on rack. Bake for 1 1/2 -2 hours or until bacon is done. By putting the crackers on the baking rack, some of the grease will drip down and help cut down on the fat. I tried this with turkey bacon and it just wasn't up to par. You can bake these at 350 degrees for 45 minutes if you are in a hurry but you really have to watch to make sure they don't burn. I have also done this with a pretzel cracker before and it is very good.

Parmesan- Almond Crusted Chicken

Amanda made this for dinner, and it is amazing.

8 boneless, skinless chicken breasts

1/2 cup Dijon or coarse ground mustard

1/4 cup apple juice

2 garlic cloves, finely minced

2 T. butter, melted

2 cups fresh bread crumbs (about 6 slices of bread--use processor--don't use dry bread crumbs)

1/4 cup ground almonds

3/4 cup grated Parmesan cheese

1/2 tsp. salt

1/8 tsp. pepper

1 tsp. dried basil

3 T. butter, melted

Line a 13x9 baking sheet with foil and place a cooking rack on top. Preheat oven to 375 degrees.

In a shallow pan, mix mustard, juice, garlic, and 2 T. melted butter. In another pan, mix bread crumbs, almonds, cheese, salt, pepper, basil and 3 T. melted butter.

Place chicken breasts in mustard, juice mixture and then in bread crumb mixture. Place on rake. Bake for 30 minutes. Let rest 5 minutes before serving. Very good.

Too Hot to Cook Country Ribs

The temperature is really getting too hot to heat up the oven or stand over the grill, so here is a crock pot recipe using country style pork ribs.

2 1/2 cups of ketchup

1/2 cup brown sugar

1/2 cup molasses

1/4 cup dijon mustard/or yellow mustard (dijon is my favorite)

2 T apple cider vinegar

2 T Worcestershire sauce

1 tsp. garlic powder

1/2 tsp. pepper

1 onion diced

1 T liquid smoke (optional)

2-3 pounds of country style ribs (if they are long I cut them in half)

Large crock pot

In a large skillet, lightly brown ribs. Place ribs in warmed crock pot. In a large mixing bowl, mix all other ingredients. Pour on top of ribs. Put on the lid. Cook on high temperature 4-5 hours or on low for 8-9 hours. If you like a spicy rib, add 1 tablespoon of hot sauce. Delicious with garlic roasted mashed potatoes or instant sweet potatoes (a new product from Betty Crocker that we love. Look for them in the supermarket near the boxed potato products.)

Chinese Cole Slaw

This is an awesome dish for family and covered dish socials. I am making it tomorrow for dinner. You can also add 1 cup of diced roasted chicken for a complete salad meal.


1 16 oz. package of cole slaw with carrots
5 green onions, chopped
1 pkg. chicken Ramen noodles without seasoning mix, broken into small pieces
1/2 cup sunflower seeds
1/2 cup slivered almonds
3 T. sesame seeds
3 T. butter
1/2 cup sugar
1/4 cup canola oil
1/3 cup apple cider vinegar
1 tsp. soy sauce
1/2 tsp. pepper


In a large skillet melt butter, add noodles, sunflower seeds, almonds, and sesame seeds. Lightly toast. Remove from skillet and place on paper towel to cool. In large mixing bowl, combine green onions and cole slaw mix. Once toasted pieces have cooled, add to slaw mix. In small bowl, wisk together sugar, oil, soy sauce, vinegar, and pepper. Pour on top of slaw mixture. Toss and enjoy. Even better the next day.

Tortilla Pizza

I found this recipe for tortilla pizza in Taste of Home magazine. It is wonderful as is, but we often add extra toppings, especially sliced tomatoes, olives, feta cheese, and mushrooms. Also, you can add sliced pepperoni or chopped cooked chicken. It is awesome. You can also put the spread in the refrigerator for up to two weeks and have it available for after school snacks for the kids.

4 flour tortillas (7-inch size)

3/4 cup mayonnaise

1/2 cup grated Parmesan cheese

1/2 cup grated mozzarella cheese

1/2 cup minced red onion

1/4 cup chopped red bell pepper

1/4 cup chopped green bell pepper

2 garlic cloves, finely minced

2 tsp. dried basil

1/4 tsp. salt

1/8 tsp. pepper

1 T olive oil

Preheat the oven to 400 degrees. Lightly brush baking sheet with olive oil. Place tortillas on baking sheet. Mix all other ingredients in a bowl and spread on top of tortillas. Add any other toppings at this time, but these are great as is. Bake 8-10 minutes until golden brown and crispy. Cut into wedges.

Monkey Breads

Made this for Mike this morning for his Father's Day breakfast. It is a traditional pull-apart monkey bread; however, the recipe below is my dinner version. Try them both; they are equally delicious.

Breakfast/Dessert Monkey Bread

3 cans of 10 biscuits, each cut into four pieces

1 stick butter or margarine

1/2 cup chopped nuts, walnuts, pecans or almonds

1 cup sugar

2-3 T cinnamon, depending on your taste

1/2 cup brown sugar

In a zip lock bag, mix cinnamon and sugar. Drop biscuits pieces (12 at a time) into bag and shake until coated. Place pieces into greased bundt pan. Do not press pieces together but make sure they are close to one another. Sprinkle with nuts as you add biscuit pieces. In sauce pan, melt butter, add brown sugar and remaining sugar/cinnamon mixture from bag. Pour over biscuits. Bake 20-30 minutes in 350 degree oven until golden brown. Place plate on top of bundt turn over. To get a ring of nuts on the top of the finished monkey bread, put nuts on the bottom of pan before adding any biscuit pieces. You will need to double the amount of nuts if you do this. Enjoy.

Dinner Monkey Bread

3 cans of 10 biscuits, each cut into four pieces

1 stick butter or margarine

1/3 cup parsley flakes

1 cup Parmesan shaker cheese

2 -3 T garlic powder (we like lots-but let your taste decide) DO NOT USE GARLIC SALT.

In zip lock plastic bag, mix Parmesan cheese, parsley flakes and garlic powder. Drop biscuit pieces (12 at a time) into bag and shake until coated. Place in greased bundt pan. Do not press pieces together but make sure they are closed to one another. Melt butter in sauce pan and add any cheese/garlic mixture left in bag. Pour over biscuits. Bake 20-30 minutes in 350 degree oven until golden brown. Wonderful with pasta dishes.

Daddy's Favorite Peach Cobbler

When I was first learning to cook, I read every recipe I could find. Here is a recipe that I found when I was 15 in the Today paper (published by Coast Electric Power). I first made it for my dad on Father's Day. Being from Savannah, GA, my dad loved peaches and he loved this. I made it for him on his last Father's Day with us in 2005. I also made it for him two weeks before he passed away. I cherish that smile he had on his face as he ate this cobbler with a scoop of vanilla ice cream on the side.

This recipe is so very easy. Try it; you will love it.

1 large can of sliced peaches in juice

1 cup self-rising flour

1 cup sugar

1 cup of whole milk (do not use reduced fat)

1/2 tsp. vanilla extract

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1 stick (1/2 cup) of unsalted butter.

Place stick of butter in a glass 9x13 dish. Place in oven while it is preheating to 350 degrees. Butter will melt while oven is heating. Mix by hand flour, sugar, milk, vanilla, cinnamon, nutmeg in a large bowl. Once oven has reached temperature, remove dish and make sure butter is melted. Pour batter on top of melted butter. Then pour peaches and juice on top of batter. Do not stir. Peaches will slowly fall to the bottom and batter will rise to the top while baking. Bake 35-40 minutes. Watch the sides of the cobbler; sometimes I place foil around the sides when they start to bake faster than middle. Cobbler is done when toothpick inserted in the middle is slightly wet.

Kay's Shrimp Dip

I have not made this recipe in 18 years because 18 years ago, I suddenly developed a severe allergy to shellfish, but I am posting this recipe today because it is something I always made for my first husband Cecil (Today would have been his 68th birthday). He loved it so much. It is easy and everyone used to ask me to bring it to every party. Please try it and let me know if it is still as good as everyone once said.

1 lb shrimp, peeled, de-veined and boiled only with salt and chopped into small pieces

1 8oz. cream cheese, softened

1/2 cup mayonnaise or sour cream (Cecil preferred mayo to sour cream)

1/2 cup finely diced yellow onion

1/2 cup finely chopped green onion

2 Tablespoons parsley flakes

3 T fresh lemon juice

1/2 tsp. salt

1/8 tsp. cayenne pepper

Using a mixer, blend mayo/sour cream and cream cheese. Add shrimp and blend until smooth. Add all other ingredients (except a handful of green onions that you will sprinkle on top of dip). Mix for about 2 minutes.

This is great with crackers but we enjoyed it with fresh vegetables.

Confetti Pork Chops or Chicken

When Amanda was younger, I was on the Weight Watcher's diet and I made this meal often. Amanda called this dish "confetti chops" because the many peppers looked like confetti to her. It is easy, quick, healthy, and DELICIOUS!

4 pork chops--3/4 inch thick or 4 chicken breasts
1 green bell pepper cut into thin slices
1 yellow bell pepper cut into thin slices
1 red bell pepper cut into thin slices
1 orange bell pepper cut into thin slices
1 medium onion cut into rings
1 clove of garlic, diced
2 T parsley flakes
2 T Worcestershire sauce
1 tsp. seasoned salt
1 tsp. pepper
1 tsp garlic powder
2 T olive oil
1 package of McCormick Pork gravy mix and the water required on the package (optional)

In a large skillet, heat olive oil and brown meat that has been lightly salted and peppered. Add all vegetables, seasoned salt, pepper, garlic powder, and Worcestershire sauce. Reduce heat to simmer and put a lid on skillet. Let simmer 30-46 minutes until meat is done and tender.. I generally cook for ten minutes with the vegetables on top of the meat and then turn the meat over and finish with the vegetables mixed around.

If you decide to add the gravy mix, once the pork chops and peppers are done, in a small bowl ,mix the gravy mix with the amount of water required (usually one cup).  Increase heat on skillet and pour mix into skillet.   Once gravy thickens, serve on rice.   I don't always add the gravy.  Most times it is just the pork and peppers and onions. 
I serve this with yellow rice and spinach salad. It is an amazing meal. It is a great way to get children to eat vegetables. On the Weight Watchers diet each portion is only 3 points and it is very filling.

OPTIONAL:  Add a small can of mushrooms (drained) when you add peppers.  

Stuffed Meatloaf

Here is a recipe that I always enjoyed making for my father. I don't remember where I found it or if I made it up, but he loved it.

1.5 pounds of ground meat (I always use 90/10 for meatloaf)
1 cup Italian bread crumbs
1 medium onion, diced finely
1 green bell pepper, diced finely
1 stalk of celery, diced finely

1/4 cup ketchup

1/4 cup grated Parmesan cheese

1 T. Worcestershire sauce

2 eggs, slightly beaten

1 tsp. pepper

1 tsp. garlic powder

2 T. parsley flakes

Mix all ingredients in a large bowl. Divide into two equal parts. Place one section of seasoned meat in the bottom of meatloaf pan.

Spread 2 T. Dijon mustard on top of meat in pan.

On top of that, place two slices of Swiss cheese

On top of cheese, place four-six slices of thin-sliced deli ham

On top of ham, place one can of mushroom slices

On top of mushrooms, spread 1/2 cup of shredded mozzeralla cheese or 3 slices of Muenster cheese (Daddy loved Muenster)

Cover with other part of meatloaf. Make sure the sides meet and are sealed or the filling will ooze out.

Cover with foil and bake in preheated 375 preheated oven for 60-70 minutes. Remove foil and top with sauce.

Sauce: Mix together

8 oz tomato sauce

1tsp. pepper

1 tsp. garlic powder

1 T brown sugar

Bake 15 minutes uncovered. Remove from oven and let rest 15-20 minutes before cutting.

My father loved this with roasted potatoes.

Orange-Glazed Pork Chops and Stuffing

Here is a dish that I got from the back of stuffing box and it is awesome. Mandy makes it sometimes when she cooks.

8 pork chops, bone in or boneless (we have tried both)

(We have substituted chicken breasts and/or thighs instead of pork chops. Equally delicious)

Glaze mix (see below)

2 boxes of cornbread stuffing mix, dry--don't prepare according to box

1/2 cup orange juice

1 tsp orange peel

3/4 cup chicken or beef broth

1 can of mandarin oranges, drained

2 T butter, melted

Glaze:

3/4 cup orange juice

1/2 cup orange marmalade

2 T cider vinegar

1/2 cup light brown sugar

Mix stuffing mix, orange juice, orange peel, broth, oranges and butter in the bottom of glass baking dish (large enough that the 8 pork chops will fit on top without overlapping each other)

Place lightly salted pork chops on top of stuffing mixture. Brush each chop with glaze mixture. Turn meat to unglazed side and pour all the remaining glaze on top of them. Don't waste any of this. It adds so much flavor. Cover with foil and bake 40 minutes at 350 degrees. Remove foil and bake 10-15 minutes to brown chops/chicken are done. I cook chops to 165-170 and chicken to 180 degrees on meat thermometer.

This is very good, especially if you like fruit in your stuffing. Next time I make this I plan to add a handful of dried cranberries to the stuffing and maybe some pecans.

Happy eating.

Green Tomato Casserole

Green tomatoes will soon be in stores everywhere. Here is a recipe I found a few years ago. I have also made it with very firm red tomatoes.  If you cook it, please let me know how it comes out.

4-5 medium green tomatoes, sliced (1/4 inch thick)
1 tsp. salt
1 tsp. sugar
1/2 tsp. pepper
2 cups soft breadcrumbs (Six slices white bread or 8 inches of  French bread in food processor)
11/2 -2 cups sharp cheddar cheese (depending on your taste; I use 2 cups because we love cheese) Reserve 1/2 cup to top at end of baking. Note:  This is also good with Provolone and Mozzarella shreds, blended together
1 Vidalia onion, thinly cut in rings
3 T butter, cut each tablespoon of butter into fourths. 
butter for dish

Preheat oven to 350 degrees. Mix sugar, salt and pepper in a small dish or shaker. Butter 9 x 13 glass casserole dish. In a glass casserole dish, place a layer of green tomatoes. Sprinkle seasoning mix on top of tomatoes. Add a layer of onion rings.  Sprinkle 1/3 of breadcrumbs on top. Layer with 1/3 of the cheese. Continue layering process ending with breadcrumbs. Dot with butter. Cover and bake for 60 -75 minutes until tomatoes are softened.. Uncover and add remaining cheese and bake until cheese is melted and golden brown.

Note:  A friend of mine added crumbled fried bacon to this and said it was divine.  She friend 6 slices of bacon and drained and crumbled them.  She put a layer of tomatoes, then onions, then bacon, and breadcrumbs and repeated.

Got To Do Something With Leftover Chicken Casserole

I haven't made this casserole in a long time, but it is quick, easy, and something to do with that leftover chicken we always have in the refrigerator. And, as Mandy says, "Give Momma a can of cream of something soup and she will make you a dinner."

2 cups cooked chicken, diced
2 (15 ounce) cans of mixed vegetables, drained or 30 ounces of frozen mixed vegetables, thawed
1 small onion, finely diced
1 can of cream of chicken or cream of mushroom soup
1 cup of sour cream or mayonnaise (not both)
1 cup shredded Monterrey Jack cheese
1/2 cup of fresh grated Parmesan cheese (not the green can shaker kind)
1 T garlic powder (not salt)
1 tsp. ground pepper
1/2 tsp. paprika
36 buttery crackers, crumbled or a small bag of potato chips, crumbled

Mix all ingredients but crackers/potato chips. Pour into a 9 x 13 baking dish, top with cracker/potato chip crumbles. I have made this without the cracker/chip topping as well and have just put extra cheese on top. Bake at 350 degrees for 25-30 minutes until bubbly. Very tasty.

Note: If you want to add some pasta to the casserole, boil 8 ounces of your favorite pasta, drain and cool;  and I also reduce the mixed veggies to half.

Mama's Red Rice and Sausage

Here is a recipe that I learned from my mother. It is amazingly simple and very good. My mother liked to dice her own vegetables, but I hate it, therefore, I often just substitute pre-chopped fresh (never frozen--too watery) seasoning mixes that you can pick up in the supermarket. You can also make this without sausage for a nice side dish or you can add 1-2  pounds peeled shrimp with or without the sausage for a change of taste. It is also great with a pound of small diced ham and sausage.  This is sometimes called Savannah Rice. 
Here, however, is Mama's original recipe:


1 pound of smoked sausage, sliced into thin rounds
1 yellow onion, diced
1 green bell pepper, diced
2 ribs of celery, diced
1/4 cup diced fresh parsley
2 14.6 ounce cans of tomato sauce
1 14.6 can of diced tomatoes (do not drain)
2 T. Worcestershire sauce
1/2 tsp. black pepper
1 tsp. garlic powder (not salt)
2 tsp. sugar
2 bay leaves
3 T. olive oil
one box ( 14 ounces) of instant.minute rice

In a large sauce pot or dutch oven, heat olive oil, saute onions, peppers, celery, parsley until tender, add sausage, cook about 2-3 minutes until sausage begins to brown lightly. Add tomato sauce and diced tomatoes, Worcestershire sauce, pepper, garlic powder, sugar, and bay leaves. Bring to a boil, reduce heat to simmer, put lid on pot and simmer for at least 25 minutes ( I have let it simmer of a couple of hours before). Stir occasionally. Remove lid, return sauce to a boil, boil 2 minutes, remove from heat, add rice, stir until all rice is coated in sauce, and let sit 10-15 minutes with no further stirring until rice is firm. Fluff with fork before serving. Delicious. (MOTHER NEVER ADDED SALT TO HERS BECAUSE THE TOMATOES AND SAUSAGE HAD SALT,BUT YOU MIGHT WANT TO ADD JUST A PINCH OR TWO).  Also, please note that when my mother added shrimp to hers, she didn't add the peeled shrimp until the last 10 minutes of the simmering time because she didn't like them to be overcooked and chewy!

Summertime Casseroles

Our first recipe category will be Summertime Casseroles. Here is a family favorite of mine:

Yellow Squash Casserole

5-7 medium yellow squash (no longer than 6 inches), sliced in round rings about 1/4 inch in width
1 stick of butter or margarine
4 green onion stalks, chopped
1 1/2 cups of cubed Velveeta cheese
2 eggs, beaten
1 stack/package of Ritz crackers (about 25-30 crackers), crumbed
1/4 cup shredded mozzarella cheese
1/4 cup shredded sharp cheddar cheese
2 T of olive oil
pepper to taste

Saute yellow squash slices until tender in a deep skillet with the green onions and olive oil. Add Velveeta cheese and stir until melted. Remove from heat. Melt butter in small saucepan and add cracker crumbs. Add eggs and 3/4 of the cracker crumbs and pepper to squash. Toss carefully as to not tear squash. Pour into a baking dish. Top with shredded cheeses and remaining cracker crumbs. Bake at 350 degrees for 25-30 minutes until firm, bubbly, and golden brown.
This is a wonderful recipe. I have added fried crumbed bacon or diced ham to the casserole for complete dinner casserole before. I hope you like it.
If you would like to add another summertime casserole, just comment below and add yours.