Table of Contents:
Baked Sweet Potatoes & Apples with Pecan Butter
Creamy Baked Corn
Shrimp and Crab Enchiladas
Mediterranean Couscous
Chicken and Early Peas
Egg Foo Young
Chicken Corn Chowder
Red and Black Bean Salad
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Baked Sweet Potatoes & Apples with Pecan Butter
1/3 cup butter
1/2 cup pecans
1/4 t salt
1/4 t pepper
1 T grated orange peel
2 T orange juice
1 T honey
1 T mustard
About 1 1/2 lbs. sweet potatoes, sliced
3 small tart cooking apples, sliced
Heat oven to 375. In 13x9 baking pan melt butter, stir in all
ingredients except potatoes and apples, add potatoes, stir to coat, and
bake 30 to 40 minutes, until fork tender, add apples, stir to coat, and
bake 15 to 20 minutes more, or until tender.
Great with roast turkey, chicken or a pork roast.
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Creamy Baked Corn
Makes 6 8 servings
6 slices crisp cooked bacon, drained and crumbled, divided use
2 Tbs Butter
2 Tbs Onion, chopped
2 Tbs Celery, finely chopped
1 Tub (8 oz) Sour Cream
1 Pkg (24 oz) Frozen Whole Kernel Corn, thawed
1 Tbs Dried Parsley Flakes
Preheat oven to 350 degrees. Fry bacon until crisp; drain well, crumble
and set aside.
In large skillet, sauté onion and celery in butter until translucent.
Gently stir in sour cream, slowly stirring until smooth. Add in corn;
then stir in half of crumbled bacon.
Pour mixture into 2-quart casserole and top with parsley flakes and
remaining bacon.
Bake, uncovered, at 350 degrees for 30 to 45 minutes.
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Mayonnaise
1 egg or egg substitute equivalent
2 teaspoons Dijon mustard
Salt and freshly ground black pepper to taste
Zest from 1 lemon (grated rind)
1/2 teaspoon dried dillweed
1 cup canola oil
1 to 2 tablespoons lemon juice
Combine egg, mustard, salt, pepper, grated lemon rind, and dillweed in
container of electric blender. Pulse on and off a few times. With the
machine running, very slowly add the oil through the top. When mixture
becomes thick and creamy, you can add the oil a little faster. When it
is all integrated, pulse in the lemon juice. Taste and adjust
seasonings. If the mayonnaise is thicker than you like, thin with warm
water or sour cream. Refrigerate overnight for flavor to maximize.
Yield: about 1 cup.
The mayo above is really good on sausage biscuit sandwiches and burgers.
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Shrimp and Crab Enchiladas
Makes: 12 servings
"Enchiladas made with shrimp, crab and Jack cheese. This is a great
dish with a Southwestern flair."
Ingredients
12 (12 inch) flour tortillas
8 ounces Monterey Jack cheese, shredded
1 (6 ounce) can crab meat, drained
1 pound cooked medium shrimp, shelled and deveined
1 (20 ounce) can green enchilada sauce
1 (8 ounce) container sour cream
1 bunch green onions, chopped
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Lay tortillas on a flat surface. In the middle of each tortilla place
equal amounts of cheese, crab, and shrimp. Set aside some cheese to
sprinkle on top of the tortillas. Roll the tortillas to form enchiladas.
Arrange side by side in a 9x13 inch baking pan.
3. Pour green enchilada sauce over all of the enchiladas; the green
sauce should cover the enchiladas completely. Sprinkle the remaining
cheese over the enchiladas.
4. Cover, and bake for 30 minutes in the preheated oven. Remove cover,
and continue baking 15 minutes. Top enchiladas with sour cream and green
onions to serve.
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Mediterranean Couscous
1 1/4 cups water
3/4 cup whole wheat couscous
1/2 t salt
1/2 cup canned red kidney beans, rinsed and drained
1/2 medium cucumber, peeled, seeded and chopped
1/2 green bell pepper
1/4 red onion, chopped
1/2 cup reduced fat feta cheese (I may skip this)
2 T chopped fresh dill or equivalent dry
1 T capers, drained
2 T lemon juice
1 T olive oil
1/4 t black pepper
Bring the water to a boil in a medium saucepan over medium-high heat.
Stir in the couscous and 1/4 t salt. Return to a boil, reduce heat to
low, cover and simmer for 2 minutes. Remove from the heat and let stand
for 5 minutes.
Fluff with a fork and let stand for another 5 minutes.
Meanwhile in a bowl combine the kidney beans, cucumber, bell pepper,
onion, feta, dill and capers. Add the couscous and toss well. In a small
bowl combine lemon juice, olive oil, pepper and the remaining 1/4 t
salt. Pour over the couscous and toss well.
Can be made up to 1 day ahead. Refrigerate in air-tight container.
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Beanie Bean & Oxtail Soup
INGREDIENTS: (feel free to experiment!)
1 bag 15 bean soup mix (ignore the flavor packet)
1 package oxtails (about 3 to 4 large knuckles)
What -- no oxtails? Then. . .
substitute 3 large smoked hog jowls or hocks
What -- no jowls or hocks?
substitute whole smoked gopher
1 medium onion, chopped
1 pound or so cubed pork, beef or chicken or all three, chopped 1/4 to
1/2 inch thick
2 to 4 celery stalks, chopped 1/4 to 1/2 inch thick
2 large potatoes, chopped 1/4 to 1/2 inch thick
1/2 tablespoon Rosemary
1/2 tablespoon Oregano
1/2 to 1 tablespoon ground garlic powder or crushed garlic
1/2 tablespoon red pepper
1 teaspoon Tarragon
salt and pepper to taste (I like to add the salt at the very end of the
process)
Fill a large pot about 1/3 with water (this will eventually simmer
down). Add everything EXCEPT beans, chopped potatoes and celery. Simmer
slowly for about 2 hours, replenishing the water level from time to
time. Remove the oxtails, jowls or hocks (chew on these laterYUM!) or
gopher carcass. Add the beans. Cook slowly for about 1-1/4 hours, or
until the beans are about 1/2 done. How do you tell if the beans are 1/2
cooked? Good question. I don't know. Guess. Add the chopped celery and
potatoes. Regulate the amount of water. Not too little, not too much.
Remember, were making SOUP, so you want to have some "extra" liquid.
Put a lid on and simmer slowly until the potatoes are just barely
underdone. Check the beans. Don't overcook.
Place the soup in bowls and serve immediately. Place the rest of the
bean soup (still in the pan) in a sink of cold water. This will help
stop the beans and potatoes and celery from continuing to cook and
becoming soft and mushy.
OPTIONAL: near the end of the process, remove a cup or two of beans and
puree in a blender. Return to pot. Salt to taste. This bean soup recipe
can be used as a base for any kind of singular bean. Experiment.
_______________________________________
Chicken and Early Peas
6-8 Chicken thighs
1 can Campbell's Mushroom Soup
2 cans early peas - DO NOT DRAIN
1 small (4.5 oz) jar of sliced mushrooms, drained
Mix mushroom soup, peas with liquid, and mushrooms together in baking
dish.
Place chicken on top of soup mixture. Season chicken with salt and
pepper.
Bake at 350 degrees for 1 hour. Baste chicken periodically during baking
with
soup mixture.
I usually use Lesueur early peas, but have used Green Giant peas with
pearl onions and mushrooms and the recipe turned out just as good. Serve
this with wild and long-grain rice or mashed potatoes so you can sop up
some of the gravy.
_______________________________________
Egg Foo Young
1 3 oz. pkg ramen noodle soup
3/4 c. water
1 Tbl. Cornstarch
3-4 eggs beaten
1 carrot, shredded
1/2 c green onions, thinly sliced
Pinch garlic powder
1 can shrimp { optional}
2 Tbl. Oil
Combine ramen flavor pkg., cornstarch, and water in a small saucepan.
Set aside.
Break ramen noodles into quarters and cook as directed on the package.
Drain.
Combine eggs, carrot, onions, garlic powder {and shrimp, if used}. Add
cooked noodles.
Heat oil in a large frying pan.
Using 1/4 to 1/2 c. of egg mixture, form into patties in frying pan.
Fry until browned on both sides.
Place patties on serving platter.
Stirring constantly, cook cornstarch mixture until it thickens. Serve
over patties.
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Chicken Corn Chowder
1 cup loose-pack frozen crinkle-cut carrots
1/2 cup chopped onion
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1-1/2 cups milk
1 16-1/2-ounce can cream-style corn
1 14-1/2-ounce can chicken broth
2- 5-ounce cans or one 12-1/2-ounce can chunk-style chicken
1 2-ounce jar diced pimiento, drained
1/2 teaspoon pepper
1/2teaspoon garlic powder
Directions In a large saucepan cook and stir carrots and onion in hot
margarine or butter for 2 minutes. Sprinkle flour over mixture; slowly
stir in milk. Stir in corn, broth, undrained chicken, pimiento, and
pepper. Bring mixture to boiling; reduce heat. Simmer for 5 minutes.
Ladle into bowls. Makes 4 servings.
This makes up quickly and is very satisfying to your taste buds. Recipe
can be doubled.
_______________________________________
Red and Black Bean Salad
1 can (15 1/2 oz) black beans
1 can (15 1/2 oz) kidney beans
1 can (11 oz) mexicorn
3 green onions= 1/2 cup chopped
3 Tbls olive oil
3 Tbls red wine vinegar
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
Drain beans in colander. Pour corn on top of beans and rinse with cool
water. Drain well. Pour into 3 quart or larger bowl. Finely chop
green onions using enough to equal 1/2 cup. Add to bowl. Whisk vinegar
and seasonings into olive oil. Pour dressing over bean mixture and stir
until well coated.
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