Friday, October 20, 2017
Okra Hush Puppies Servings: 24 hush puppies Vegetable oil 4 cups very thinly sliced okra 1/2 teaspoon garlic powder 1/4 cup finely chopped onion 1 tablespoon chopped fresh parsley 1 large egg 1 cup buttermilk 1 1/2 tablespoons sugar 2 cups self-rising corn meal mix, I use House Autry 1 teaspoon salt 1/2 teaspoon black pepper Pour about 2 inches of oil into a Dutch oven or deep pan. Heat oil to 350 degrees. In a large bowl, combine okra, garlic powder, onion, and parsley. In another bowl, whisk together egg, buttermilk, and sugar. Pour into bowl with okra and stir to combine. Stir in the cornbread mix, salt, and pepper. Use a spoon or a small ice cream scoop to scoop the batter and drop it into the oil. Working in batches, fry for about 5 minutes or until golden brown and cooked throughout. Drain on a paper towel-lined plate. Serve while still warm.
CAMPFIRE COWBOY CASSEROLE 1/2 pound bacon 1 pound ground beef 1 small onion, chopped 2 (15 ounce) cans baked beans with pork 1/3 cup barbeque sauce 1 (7.5 ounce) package refrigerated biscuit dough Cook bacon in a large skillet or Dutch oven over medium heat until evenly browned. Drain, and cut into bite size pieces. Set aside. Add hamburger and onion to the skillet, and cook until no longer pink, and the onion is tender. Drain. Stir bacon, baked beans and barbeque sauce into the ground beef, and bring to a boil. Reduce heat to medium low, and place biscuits in a single layer over the top of the mixture. Cover, and simmer for about 10 minutes, or until the biscuits are done. Place two biscuits on each plate, and spoon beans over.
MOUNTAIN MUSH 8 beef frankfurters 3 red potatoes, cubed 2 (15 ounce) cans baked beans salt and pepper to taste 1 teaspoon hot pepper sauce, or to taste Coat a large skillet with non-stick cooking spray. Cut each frankfurter into 5 or 6 pieces and cook in the skillet on a medium-high heat until browned. Remove and set aside. Spray the skillet again, return to heat and add the potatoes. Cover and cook on medium heat for 10 to 15 minutes, stirring occasionally. When the potatoes are tender and slightly browned, add the beans and cooked frankfurters to the skillet. Season with salt, pepper and hot sauce. Heat until warmed through.
NO POT CHICKEN POT PIE 2 Cans of Cream of Chicken Soup 1 Can of Chicken Broth 4 Cups of Chicken Breast Cut up 1 16oz bag of frozen mixed veggies 1 Can of Rotel 8 oz of Velveeta Cheese 1/8 tsp of Cilantro Sea Salt and Black Pepper to taste Add your chicken and broth and cook till no longer pink… add remaining ingredients and simmer for 20 min… stirring occasionally
Taco Stroganoff 1 small onion, chopped 1 lb ground beef 1 (1 1/4 ounce) envelopes taco seasoning mix 1/2 cup water 1 (14 1/2 ounce) cans corn, drained ( use type with diced peppers) 1 (8 ounce) packages cream cheese ( chive and onion flavor) 1 cup shredded cheddar cheese 8 ounces egg noodles, cooked and drained Cook onions and ground beef in large saute pan until beef is browned. Drain fat. Add taco seasoning, water and corn to beef mixture in pan; cook 1-2 minutes. Add cream cheese and cheddar; cook until it heated through and cheese melts. Serve over noodles or toss with noodles.
Thursday, October 19, 2017
One Pot Enchilada Rice Casserole 1 cup dry long grain white rice (brown is great too, but takes longer to cook) 10 oz enchilada sauce 1 cup chunky salsa ½ tsp ground cumin 1 tsp ground garlic 1 tsp ground onion 1 cup cooked, shredded chicken (I use rotisserie in a jiffy) 1 cup sweet corn kernels 1 can (15oz) black beans, rinsed/drained 1½ cup Mexican blend or cheddar-jack shredded cheese Optional: chopped fresh cilantro or green onions for garnish, extra salsa, or guacamole Cook rice in a medium-large or large heavy pot, according to package instructions. While rice cooks, pre-measure all needed ingredients. Shred the chicken, if you're using it. Preheat oven to 350F. Add all ingredients into pot of cooked rice, except for the cheese. Stir to combine thoroughly. Sprinkle cheese on top evenly. Bake uncovered about 15 minutes, or until cheese is melted. Garnish with cilantro or green onions, if desired, and serve with toppings of your choice.
CREAMY BAKED MACARONI AND CHEESE 16 ounces elbow macaroni (about 3 cups) 3 tablespoons butter or margarine 1 ½ cups milk, divided 2 large eggs, lightly beaten 1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese 8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided 8 ounce shredded Kraft Monterrey Jack Cheese 1 teaspoon salt 1 teaspoon freshly ground black pepper Heat oven to 375 degrees F. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl. Melt on low the Velveeta Cheese and ¾ cup milk until melted (stir often) Pour Melted Cheese Sauce over Pasta and Stir. Add in butter, ¾ cups milk, eggs, 1 cup shredded cheeses, salt and pepper. Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top. Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot.