Thursday, March 04, 2004

Baked Mushrooms

Italian Name: Funghi Ripeni

1 lb (18-20) medium-size mushrooms
2 tbsp butter
1 tbsp olive oil
1 garlic clove, minced or pressed
1 tbsp chopped fresh parsley
1/2 tsp salt
1/8 tsp thyme leaves
1/8 tsp oregano leaves
1/4 cup soft bread crumbs
1/4 cup shredded parmesan cheese
dash of ground nutmeg
dash of pepper

Carefully remove stems from mushrooms; reserve caps and chop stems finely.

In a medium-size frying pan, over medium heat, place butter and oil. When butter is melted, add chopped mushroom stems and cook, stirring, until juices have evaporated and mushrooms are lightely browned. Mix in garlic, parsley, salt, thyme, oregano, pepper, nutmeg, and crumbs; remove from heat.

Mound equal amounts of cooked mixture into mushroom caps, and sprinkle evenly with Parmesan cheese.

Place caps in a greased shallow baking pan. Bake, uncovered, in a 400 degree oven for 20-25 minutes or until cheese is lightly browned.

Makes 18-20 appetizers.

Savory Stuffed Peppers

6 lg green peppers
1 lb ground beef
1/4 cup chopped onion
1 (12 oz) can whole corn
1 (8 oz) can tomato sauce
1/4 cup A1 steak sauce
1 tsp garlic salt
1 tsp salt
1 tsp pepper

Remove tops, core, and seeds from peppers. Rinse. Pat dry.

Brown ground beef and onion in large skillet. Drain on paper towels. Place back into clean skillet. Mix in corn, tomato sauce, A1, garlic salt, salt and pepper. Simmer on medium heat for 6 minutes. Stir often.

Heat oven to 350 degrees.

Place green peppers in baking dish. Spoon mixture into peppers, filling them to the top. Do not overfill. Bake for 30-35 minutes.

Makes 6 servings.

Wednesday, March 03, 2004

Macaroni & Tomatoes

1 box (16 oz) elbow macaroni
3 cans stewed tomatoes.
1 tsp garlic salt.
salt and pepper to taste

Cook macaroni according to package directions. Do not overcook. Drain. Rinse.

Add stewed tomatoes, sugar, salt and pepper.

Bring to boil on medium-high heat. Reduce and simmer on low for 10 minutes. Stir often. Serve hot.

Note: You can add 1 lb cooked hamburger, drained, to this dish and it becomes an entree.

Buttermilk Hush Puppies

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 egg, beaten
1/4 cup finely chopped onions
shortening or oil for deep frying

Heat 2 to 3 inches of shortening or oil to 365 degrees in deep fryer or deep saucepan.

Combine cornmeal, flour, baking soda, and salt in large bowl. Stir in buttermilk, egg, and onion. Mix well.

Drop by teaspoonfuls, a few at a time, into shortening or oil. Fry 2 minutes or until dark golden brown. Turn as needed for even browning. Remove with slotted metal spoon. Drain on paper towels. Serve immediately.

Note: You can substitute self-rising cornmeal mix for the cornmeal, salt, and baking soda.

Makes 8 servings.

Hoe Cakes

1/4 cup shortening
1 1/2 cups self-rising cornmeal
1/4 tsp baking soda
1 1/4 cups buttermilk
1 egg, lightly beaten
1 tbsp shortening, melted

Heat 1/4 cup shortening to 365 degrees in electric skillet or on medium-high heat in heavy skillet.

Combine cornmeal and baking soda in medium bowl. Add buttermilk, egg, and 1 tbsp melted shortening. Stir just until dry ingredients are moistened.

Pour 1/4 cup batter into skillet for each hoe cake. Fry 1 or 2 minutes or until golden brown on each side. Add additional shortening, if necessary. Drain on paper towels. Serve immediately.

Makes 6 servings.

Soul Bread

3 cups cornmeal
1 tbsp sugar
1 1/2 tsp salt
2 1/2 cups boiling water
1 small sweet potato
1 cup cold water
1 cup flour
1 1/4 cups molasses
1/2 tsp baking soda

Combine cornmeal, sugar, and salt in large bowl. Pour in boiling water. Beat with electric mixer until well mixed.

Boil sweet potato until tender. Peel white hot. Add to meal mixture. Beat 10 minutes. Add cold water. Beat well. Add flour and molasses. Beat well.

Cover. Place in warm, draft free place overnight.

Heat oven to 250 degrees. Grease and flour 10-inch Bundt pan.

Stir baking soda into bread mixture. Pour in pan.

Bake for 3 hours.

Remove from oven. Cover pan tightly with foil to steam bread. Cool at least 1 hour before removing from pan.

Deviled Chicken Wings

24 chicken wings
1/4 cup ketchup
1/4 cup oil
2 tbsp lemon juice
1 tbsp chili powder
1 tsp lemon pepper seasoning
1/2 tsp ground oregano
1/2 tsp onion powder
1/8 tsp cayenne pepper

Prepare outdoor grill for cooking.

Cut off wing tips. Discard or save for another use. Rinse and dry. Place on grill about 6 inches from medium-hot coals. Grill 15 minutes.

Combine ketchup, oil, lemon juice, chili powder, lemon pepper, oregano, onion powder, and cayenne. Brush on wings. Brush often with sauce. Grill until tender.

Note: Wings can be baked or broiled at 400 degrees. Brush often with sauce. Cook until tender.

Makes 6 to 8 servings.

Mississippi Mud Cake

Cake

1 cup (2 sticks) butter or margarine, softened
2 cups sugar
2 tbsp unsweetened cocoa powder
4 eggs
1 tsp vanilla
1 1/2 cup flour
1 1/2 cup nuts
1 1/2 cup flake coconut

Topping

1 jar (7 oz) marshmallow cream

Icing

1 box confectioners sugar
1/2 cup unsweetened cocoa powder
1/2 cup evaporated milk
1/2 cup (1 stick) butter, softened

Heat oven to 350 degrees.

For cake, combine butter, sugar, cocoa, eggs, and vanilla in large bowl. Mix until creamy. Add flour, nuts, and coconut. Mix thoroughly.

Bake for 45 minutes in non-stick 13x9-inch cake pan.

For topping, remove cake from oven and immediately spread marshmallow cream on top. Let cool.

For icing, combine confectioners sugar, cocoa, evaporated milk, and butter. Mix thoroughly. Spread on top of marshmallow cream.

Southern Vinegar Pie

Crust

See 8-inch Single Crust recipe.

Filling

2 tbsp butter flavor crisco
1/2 cup sugar
3 tbsp flour
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1 cup water
1 egg
2 tbsp cider vinegar

Crust

Heat oven to 350 degrees. Bake crust partially for 3 minutes.

Filling

Combine butter flavor crisco and sugar in medium bowl. Mix at low speed of electric mixer until well blended. Add flour, cinnamon, clove and allspice. Add water, egg and vinegar. Stir until well blended. Transfer to double boiler.

Cook and stir over simmering water until thick. Pour over partially baked crust.

Bake for 45 minutes or until filling starts to bubble. Cool to room temperature before serving.

Pie Crust

8, 9 or 10-inch Single Crust

1 1/3 cups all-purpose flour
1/2 tsp salt
1/2 cup shortening
3 tbsp cold water

8 or 9-inch Double Crust

2 cups all-purpose flour
1 tsp salt
3/4 cup shortening
5 tbsp cold water

10-inch Double Crust

2 2/3 cups all-purpose flour
1 tsp salt
1 cup shortening
7-8 tbsp cold water

Combine flour and salt in bowl.

Cut in shortening using pastry blender (or 2 knives) until all flour is blended into form pea-size chunks.

Sprinkle with water, one tablespoon at a time. Toss lightly with form until dough will form a ball.

For single crust:

Press dough ball between hands to form 5 to 6-inch "pancake." Flour rolling surface and rolling pin lightly. Roll dough into circle.

Trim 1 inch larger than upside-down pie plate. Loosen dough carefully.

Fold into quarters. Unfold and press into pie plate.

Fold edge under and flute.

For recipe calling for baked pie shell, heat oven to 425 degrees. Prick bottom and sides thoroughly with fork (fifty times) to prevent shrinkage. Bake for 10-15 minutes.

For double crust:

Press dough ball between hands to form 5 to 6-inch "pancake." Flour rolling surface and rolling pin lightly. Roll dough into circle.

Trim 1 inch larger than upside-down pie plate. Loosen dough carefully.

Fold into quarters. Unfold and press into pie plate.

Divide dough in half. Roll each crust separately and transfer bottom crust to pie plate as described above.

Trim edge even with pie plate. Moisten pastry edge with water.

Add desired filling to unbaked shell. Lift top crust onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust and flute. Cut slits in top crust for escape of steam.

Bake according to filling recipe.

Baked Stuffed Flounder

8 pieces flounder filet
1 lb crap meat
1/2 tsp cayenne pepper
1/2 cup chopped green bell pepper
3 tbsp mayonnaise
1 egg beaten
4 tsp butter
1 tbsp lemon juice

Heat oven to 450 degrees. Grease shallow roasting pan.

Wash fish. Pat dry.

Combine crab meat, cayenne, green pepper, mayonnaise, and egg.

Place 4 pieces of fish in roasting pan. Place two heaping tablespoons of crab mixture on each piece of fish. Top with remaining fish. Place slice of butter on each fish. Sprinkle with lemon juice.

Bake 30 minutes. Baste. Broil 5 minutes. Baste. Broil 5 more minutes.

Makes 4 servings.

Fried Mealed Catfish

1 lb boneless catfish
1 cup corn meal
1/2 cup flour
2 tsp salt
1 tsp pepper
1/2 tsp garlic salt
1/2 tsp onion salt
2-3 cups shortening
lemon wedges (optional)

Heat shortening to 365 degrees in deep fryer or deep saucepan.

Combine corn meal, flour, salt, pepper, garlic and onion salt in paper or plastic bag.

Put 3-4 pieces of fish in bag. Shake until well coated. Fry fish until brown and tender. Garnish with lemon wedges, if desired.

Makes 4 to 6 servings.

Split Pea & Rice Soup with Ham

2 cups cooked ham
1 cup dry split peas
1 cup chopped onions
1 cup chopped celery
1 cup shredded carrots
2 T fresh parsley
1/2 tsp tried thyme, crushed
1/4 tsp pepper
4 cups chicken broth
2 cups water
1 cup quick-cooking rice

In a 3 1/2 to 5-quart slow cooker combine ham, peas, onions, celery, carrots, parsley, thyme, and pepper. Pour broth and water over all.

Cover; cook on low for 8 to 10 hours or high for 4 to 5 hours. Stir in rice. Cover; let stand 5 minutes or until rice is tender.

Lemon Basil Grilled Chicken

4 boneless, skinless chicken breast halves
2 garlic cloves, minced
1 tbsp dried basil leaves
1 tsp grated lemon peel
1/4 cup lemon juice
2 tbsp white wine vinegar
1/2 cup oil
1/2 tsp salt
1/2 tsp freshly ground pepper

Combine oil, lemon juice, vinegar, basil, lemon peel, garlic, salt and pepper in shallow baking dish. Add chicken, turning once to coat both sides. Refrigerate 30-45 minutes, turning once.

Prepare charcoal for grilling, or heat broiler. Grill or broil chicken 4 inches from heat, turning once, 3-5 minutes per side or until just cooked through.

Makes 4 servings.

Southern Pork Chop Casserole

6-8 pork chops
1 cup uncooked long-grain rice
1 envelope (1 oz) dry onion soup mix
1 can mushroom soup
2 tbsp oil
salt & pepper to taste
water

Heat oven to 375 degrees.

Heat oil in large skillet over medium heat. Brown pork chops. Drain.

Sprinkle uncooked rice in bottom of large baking dish. Sprinkle dry soup mix over rice. Place pork chops on top. Pour undiluted mushroom soup over chops. Salt and pepper to taste. Add enough water to barely cover ingredients.

Bake uncovered for one hour.

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