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Appetizers, Soups & Salads
Golden Cream Potato Soup
3 cups chopped potatoes |
dash of pepper |
1 cup water |
1-1/2 cups milk |
1/2 cup celery slices |
2 tbsp. flour |
1/2 cup carrot slices |
1/2 lb. Velveeta cheese, cubed |
1/4 cup chopped onion | Optional: |
1 tsp. parsley flakes | 1/2 pack frozen chopped broccoli |
1 chicken bouillon cube | and some cooked crumbled bacon |
1/2 tsp. salt | |
In large saucepan, combine potatoes, water, celery, carrots, onion, parsley, bouillon cube and seasonings, mix well. Cover, simmer 15 to 20 minutes or until vegetables are tender. Gradually add milk to flour, mixing until well blended. Add milk mixture to vegetables, cook until thickened. Add broccoli and bacon if desired. Add cheese, stir until melted. |
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Jerry Willey Martin |
Broccoli Salad
4 cups raw broccoli, chopped |
3/4 cup mayonnaise |
8 slices fried bacon, crisp and crumbled |
3 Tbsp. vinegar |
1 medium red onion, chopped |
1/4 cup sugar |
1 cup Cheddar cheese, grated |
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Mix broccoli and cheese in large bowl. In another bowl, pour vinegar over onion. Let stand a few minutes. Add mayonnaise and sugar; mix well and pour over broccoli mixture. |
Hot Artichoke Crabmeat Dip
1 package (8 ounces) cream cheese softened |
3/4 cups (3 ounces) grated fresh Parmesan cheese |
1 cup mayonnaise |
1/3 cup thinly sliced green onions with tops |
1
garlic clove, pressed |
1
teaspoon lemon juice |
1 can (14 ounces) artichoke hearts in water, drained and chopped |
1/8 teaspoon ground black pepper |
1
package (8 ounces) imitation crabmeat, chopped (1.5 cups) |
Additional
sliced green onions |
Preheat
oven to 350 F.
Combine cream cheese and mayonnaise in bowl; mix well.
Press garlic into batter bowl, using press. |
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Yield: 4 cups or (16 servings) |
Easy Corn Crab Bisque
1 cup Morrison’s milk gravy mix |
2 cups water |
1 (15 oz.) can cream style corn |
1/2 Tbsp. Tony Chachere’s Original Seasoning |
2
cups milk |
1/4 cup margarine |
2 Tbsp. Chopped green onions |
1/3
lb. lump crabmeat or 1 lb. package crawfish or cooked shrimp |
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In
a saucepan, whisk gravy mix, milk and water. Bring to a boil, stirring
frequently. Reduce heat to a simmer. Add margarine, corn, green onions,
seasoning and seafood. Cook until thickened, stirring often for at least
5 or 10 minutes. You can also add a little celery, parsley, finely
chopped carrots or some broccoli pieces. What ever you like. Eat as a
soup or serve over rice. |
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Meats & Main Dishes
Cornbread Dressing
2 pkg. Mexican corn bread mix |
3 stalks celery, chopped |
turkey or chicken giblets |
2 cloves garlic, minced |
2 pieces chicken |
2 green bell peppers, chopped |
1/2 onion |
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1 stalk celery |
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salt and pepper to taste | 4 green onions, chopped |
1 bay leaf | salt and pepper |
1/2 stick margarine | 2 eggs (optional) |
2 medium onions, chopped | |
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Bake corn bread mixes according to package directions (this can be done ahead of time). Let cool. Crumble or break into small pieces. Set aside. Put giblets, plus chicken pieces, in pot and cover with water. Add the next 4 ingredients. Bring to boil, then simmer until meat is cooked. Cool meat and debone. Cut into small pieces and set aside. Remove as much fat as you can from broth. Strain broth and discard vegetables. Set aside. In large, heavy pot, melt margarine. Add the onion, celery, garlic, red and green chopped bell pepper and/or pimento. Sauté until tender. Add chopped meat and stir. Add corn bread and slightly beaten eggs. Stir. Add just enough broth to moisten dressing as desired. Add parsley and green onions; mix well. You can either let it simmer in pot for 20 to 30 minutes, or put in lightly oiled casserole dish and bake for 15 to 20 minutes at 350F. Cooking the giblets and vegetables can be skipped if you don't want the meat. Just add chicken broth from a can | |
Jerry Willey Martin |
Lasagna
1 lb. ground beef | 1 tsp. oregano leaves |
1/2 cup chopped onions | 1/4 tsp. pepper |
1 (16 oz.) can tomatoes |
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1 (6 oz.) can tomato paste | 2 (6 oz.) pkg. Mozzarella cheese slices |
1/3 cup water | 1/2 lb. Velveeta cheese, thinly sliced |
1 garlic clove, minced | 1/2 cup grated Parmesan cheese |
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Brown meat; drain. Add onions; cook until tender. Stir in tomatoes, tomato paste, water and seasoning. Cover; simmer for 30 minutes. In an 11 3/4 X 7 1/2-inch baking dish, layer half the noodles, then half the meat sauce, then half the Mozzarella cheese, then half the Velveeta and half the Parmesan cheese. Repeat layer, and bake at 350F for 30 minutes. Let stand 10 minutes before serving. Serves 6 to 8 | |
Amy Louise Martin |
Breakfast Casserole
4 cups bread crumbs |
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1&1/2 lbs bulk sausage | 1/2 cup (or more to taste) shredded cheddar cheese |
4 eggs | 1 can cream of mushroom soup1/2 cup milk |
1&3/4 cups milk | |
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Lightly grease bottom of 9X13 baking pan. Spread bread crumbs evenly over bottom of pan. Mix eggs, 1 & 3/4 cups milk, salt, pepper & mustard. Set aside. Crumble & brown sausage and spread over bread. Spread shredded cheese over meat. Pour egg mixture over all. If desired, you can cover and refrigerate at this point overnight-or up to 2 days. When ready to bake mix undiluted soup & 1/2 cup of milk and pour over all. Bake at 350 degrees for 30 minutes or until set. Serve with fresh or canned fruit. |
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Margaret Williams |
Vegetables
Green Bean & Corn Casserole
1 - 14 oz can French cut green beans (rinsed & drained) | 1 8oz carton sour cream |
1 - 11 oz can shoepeg corn (rinsed & drained) | 1/4 teaspoon each, salt & pepper |
1 - 10.5 oz can cream of celery soup | 22 round buttery crackers-crushed |
3 celery ribs-chopped | 1 2 oz pack sliced almonds |
1 small onion-chopped | 1/4 cup melted margarine |
1/2 (or more) shredded cheddar cheese | |
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Pre-heat oven to 350 and lightly grease an 11X7 baking dish. Mix first 9 ingredients in large bowl and pour into baking dish. Mix cracker crumbs, almonds and margarine and spread over top. Bake 30-35 minutes or until bubbly | |
Margaret Williams |
Breads & Rolls
(coming soon)
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Cakes, Pies Desserts
(coming soon)
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Cookies & Candies
(coming soon)
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Beverages & Misc.
(coming soon)
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Visits
to this site since 8/8/02
Updated 07/15/04