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CATFISH WITH HONEYED APPLES
4 cooking apples, peeled, cored and sliced into thin wedges
1/2 cup butter, divided
1/4 cup honey
flour seasoned with salt and pepper for dredging
1 egg, beaten
2 cups dry bread crumbs
4 6-ounce Catfish fillets
Melt 1/4 cup of the butter in a large skillet. Add the apples and cook over medium high heat until the apples are tender. Drizzle with honey, toss and keep warm. Melt the remaining 1/4 cup margarine in a large skillet over medium heat. Dredge the fish fillets in the seasoned flour, dip in the egg and then dip them in the bread crumbs. Place the coated fillets in the hot skillet and cook for about 3 to 4 minutes per side. The fillet should be nicely browned and they should flake nicely with a fork. Place the fillets on serving dish and spoon the apples with honey over the top of each fillet. Serves 4. Serve with Hush Puppies, fries and coleslaw.
JENNIFER'S STUFFED BELL PEPPERS
4 medium sized bell (or green) peppers
Cooked White Rice (can be Minute rice) -- use package directions for
about 2 to 3 servings
1/2 package Jimmy Dean's original sausage (the kind you have to slice)
1/2 lb. lean ground beef
About 1/2 to 1 cup coarsly chopped red onion
1 can Ro-Tel (chopped tomatoes and green chiles)
1 can chopped tomatoes, drained*** (you may not need... read below)
Cayenne Pepper Sauce (I prefer Red Hot or Cyrstal)
1 large can tomato juice
1/2 C. white wine (optional)
Heat oven to 375 degrees. Cut off tops and seed the peppers. Wash and set aside. Once you have finished cooking rice, put into large bowl and set aside).
In a large skillet, brown sausage and lean ground beef. Season with salt and pepper. Just before all meat is done, add onions and cook until meats are no longer pink and the onions have softened. Drain well and add meat/onions to bowl with the rice.
Add the can of Ro-Tel (undrained) and mix well. If you like more tomatoes, feel free to use a can of chopped tomatoes, drained. If you find the mixture is a bit too dry, add a SMALL AMOUNT of tomato juice but not much... the mixture should be moist, not wet. Now add as little or as much of the hot sauce and stuff peppers.
In a baking dish, pour the tomato juice and wine (with a few dashes of hot sauce for good measure) and stir well. Place the peppers in the tomato juice/wine mix, right side up (with stuffing facing up) and bake in oven for 30 to 45 minutes or until peppers have softened and browned a bit.
I do not pour sauce over the peppers while they are cooking. Once the peppers are done, I slice them down the center and then pour the sauce from the pan over top. I've been making this for years and it's always a hit! This is great with a tossed salad.
SEVEN LAYER MAGIC COOKIE BARS
Ingredients:
1/2 cup (1 stick) butter or margarine
1 1/2 cups graham cracker crumbs
1 (14-oz.) can Sweetened Condensed Milk (NOT evaporated milk)
1 cup (6-oz.) butterscotch flavored chips
1 cup (6 oz.) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
Preheat oven to 350°, (325° for glass dish). In 13x9-inch baking pan, melt butter in oven. Sprinkle crumbs over butter; pour condensed milk evenly on top of crumbs. Top with remaining ingredients in order listed; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature. Makes 24 to 36 bars.
Tip: For perfectly cut cookie bars line entire pan (including sides)
with a sheet of aluminum foil first. When bars are baked, cool; lift up edges of foil to remove from pan. Cut into individual squares. Lift off of foil.
ANOTHER BROCCOLI CASSEROLE
2 pkgs. frozen broccoli florets
1 can cream of mushroom soup
1/2 c. sharp Cheddar cheese, grated
1/2 c. mayonnaise
1 tbsp. onion, grated
2 eggs
1/3 c. Ritz crackers, crushed
2 tbsp. butter
Cook broccoli until partially done, about 5 minutes. Mix together the undiluted soup, cheese, mayonnaise, onion and eggs. Place broccoli in 1 ˝ quart casserole. Then top with mixture. Sprinkle top with crushed crackers and dot with cheese. Bake at 375 degrees for 45 minutes. Serves 6.
MEATLOAF TOPPED WITH BACON
2 pounds lean ground beef
1 medium onion, diced
1/2 cup chili sauce
1 egg
3/4 cup seasoned breadcrumbs
2 Tbsp. Worcestershire sauce
1-cup cheddar cheese, shredded
Salt and pepper to taste
4 slices bacon
Combine all ingredients except bacon and mix well. Shape into a loaf and place in a baking dish. Top with bacon slices and bake at 350 degrees for 1 hour and 15 minutes or until meat is fully cooked
ANOTHER BLUEBERRY CHEESECAKE
1 9-inch graham cracker crust
1 15-oz. can blueberry pie filling
3 8-oz. packages cream cheese, softened
1 14-oz. can sweetened condensed milk
3 eggs
3 Tbsp. fresh lemon juice
Place 1/2 cup blueberry pie filling in a bowl and set aside. Reserve the rest for topping. Combine cream cheese and sweetened condensed milk in a bowl and beat with a hand mixer until smooth. Add eggs and lemon juice to cream cheese mixture and beat on low speed until mixed. Gently fold in 1/2 cup of blueberry pie filling and pour batter into graham cracker piecrust. Bake at 325 for 45 minutes. Cook and refrigerate for several hours before serving
CHOCOLATE MINT FUDGE
Ingredients:
2 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1 cup white confectioners' coating
1 tablespoon peppermint extract
1 drop green food coloring (optional)
Directions:
In heavy saucepan over low heat, melt chocolate chips with 1 cup sweetened condensed milk and vanilla. Spread half of the mixture into a wax paper-lined 8 or 9-inch square pan; chill 10 minutes or until firm. Reserve remaining chocolate mixture at room temperature.
In another heavy saucepan over low heat, melt white confectioners' pieces with remaining sweetened condensed milk (mixture will be thick). Stir in peppermint extract and food coloring (if desired). Spread this mixture on chilled chocolate layer; chill 10 minutes longer or until firm. Spread reserved chocolate mixture over the mint layer. Chill 2 hours or until firm.
SUGAR-FREE COOKIES
1 cup margarine
2 tablespoons granulated artificial sweetener
1 teaspoon vanilla extract
2 tablespoons water
2 cups all-purpose flour
1 egg white
1/2 cup chopped peanuts
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Beat margarine and sugar till fluffy. Add vanilla, water, and flour, mixing well. Refrigerate 1 hour.
Form into 1 inch balls, dip into beaten egg white and roll into peanuts. Place on ungreased cookie sheets. Bake 10 to 12 minutes. Store in an airtight container.
AUNNIE'S BAKED FRIES
2-3 lbs russet or baking potatoes
cooking spray
olive oil
seasoned salt
garlic powder/onion powder
black pepper
Preheat oven to 425 F. Spray a large cookie sheet 10 x 15 will cooking spray. Set aside.
Pour cold water into a large mixing bowl, filling it approx 1/2 full. This will be used to soak the potatoes. Scrub the potatoes under cold water with a scrub brush. Or, if you prefer, they can be peeled. Slice the potatoes in whatever fashion you like french fries - either shoestring or small wedges; anything larger does not cook very well in this way. When you are done slicing, place the sliced potatoes into the bowl of cold water. This will soak some of the starch out and enable them to bake crispy. After all the potatoes are sliced, soak for approx. 3-5 more minutes. Drain the water out. Add 2-3 T. of olive oil to the potatoes and toss. Place them in a single layer on the cookie sheet, spray with cooking spray and bake. Time to bake will depend on how thick you have cut them. As a general rule, they will need to be turned after 15 minutes per side. When you flip them, spray again with the cooking spray. Since you are not saturating them with the oil, they will stick to the pan if you don't watch. Usually they take 30-40 minutes, but keep an eye on them the first time you try since oven heating temperatures will vary. When they are done -yes of course you can sample, toss them in a large bowl, spray again and this will give you a little coating to sprinkle the seasoned salt (go easy on that one!), garlic powder, or onion powder and pepper. Hope you enjoy them as much as we do!
HIDDEN VALLEY® ORIGINAL RANCH DRESSING
1/2 cup mayonnaise
1/2 cup buttermilk
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground black pepper
1/4 teaspoon MSG (Accent brand is good)
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
pinch dried thyme
Combine all ingredients in a medium bowl and whisk until smooth. Cover and chill for several hours before using. Makes 1 cup.
DOUBLE CRUST PEAR PIE
1/4 cup firm packed brown sugar
1 Tbsp all-purpose flour
1/2 tsp ground cinnamon
dash of salt
12 medium pears - peeled, cored and coarsely chopped (about 8 cups)
1/2 cup all-purpose flour
1 tsp lemon juice
1/4 cup butter
3/4 cup firmly packed brown sugar
Combine 1/4 cup brown sugar, 1 Tbsp flour, cinnamon, and salt in a large bowl. Stir well. Add pears, tossing lightly to coat evenly. Spoon into pie shell.
Combine 1/2 cup flour, lemon juice, butter, and 3/4 cup brown sugar. Mix well and sprinkle over pears.
Put top crust over fruit and trim edges, then seal and flute. Cut slits in several places. Bake 350 degrees for 1 hour.
SHRIMP JAMBALAYA
INGREDIENTS:
4 cups cooked rice
8 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 cup chopped bell pepper
4 cloves garlic, minced
2 tablespoons tomato paste
2 cups water
1 teaspoon sugar
1/2 teaspoon cornstarch
Salt, black pepper, cayenne pepper to taste
1 pound peeled and deveined medium-size shrimp (raw)
1 cup green onion, chopped fine
1 cup parsley, chopped fine
INSTRUCTIONS:
Cook rice while making jambalaya (or use leftover rice). Melt butter in heavy 3-quart pot. Saute onion, celery, pepper and garlic until onion is wilted, 3 to 5 minutes. Add tomato paste, stirring constantly 3 minutes over low heat. Add 1-1/2 cups of water and sugar. Season to taste with salt, pepper and cayenne. Cook uncovered over medium-low heat 20 minutes, stirring occasionally. Add shrimp. Cook until shrimp are pink and cooked through (3 to 5 minutes). Dissolve cornstarch in 1/2 cup water and add. Cook another 2 minutes. Mix ingredients with cooked rice. Add green onion and parsley. Mix again. Serves eight as a side dish.
CHICKEN AND SAUSAGE JAMBALAYA
Ingredient List:
3 cups chicken breasts
1 pound smoked pure pork sausage
2 large onions
1 large bell pepper
2 cloves of garlic
1/2 bunch green onions
2 8 ounce cans tomato sauce
1 can stewed whole tomatoes (Rotel)
2 cups raw rice
salt, cayenne pepper, black pepper
2 tablespoons butter
water
Directions:
Cut chicken up into bite size pieces. Season with salt, cayenne pepper, and black pepper. Brown chicken in pot with melted butter. Remove chicken. Chop onions and bell pepper. Cut garlic finely. Brown onions, bell pepper, and garlic. Add tomato sauce and stewed tomatoes. Simmer 15 minutes. Add chicken and sausage cut into bite size pieces. Cook until chicken is tender. Add raw rice and chopped green onions. Stir ingredients thoroughly. Add enough water to cover ingredients by about 1-inch. Bring to a boil. Cover and cook on low heat for 30 minutes or until rice is tender. Pork meat can be substituted for the chicken.
FOUR CHEESE MACARONI
Ingredients:
4 cups Elbow macaroni, uncooked
1/4 cup Butter
1/4 cup All purpose flour
2-1/2 cups Milk
1 cup Shredded provolone cheese
1 cup Shredded cheddar cheese
1 teaspoon Dry mustard
1 teaspoon Salt
Dash ground pepper
1 cup Mozzarella cheese, diced
1/2 cup Parmesan cheese
1 teaspoon Paprika
Directions:
1. Cook macaroni according to package directions until al dente.
2. Drain.
3. Preheat oven to 350 degrees.
4. Butter a two quart casserole dish.
5. Melt butter in a saucepan.
6. Stir in flour.
7. Slowly whisk in milk and bring to a boil; cook stirring until sauce thickens.
8. Add provolone, cheddar, mustard, salt and pepper.
9. Stir until cheese melts.
10. Combine sauce and cooked macaroni.
11. Stir in Mozzarella cheese.
12. Turn into buttered casserole.
13. Top with Parmesan cheese and sprinkle with paprika.
14. Bake 30 to 40 minutes or until bubbly and top is browned.
15. Cut into serving sections or spoon out.
16. Garnish with parsley or julienned raw vegetables (optional).
STEWED TOMATOES
2 cans tomatoes
1 teaspoon garlic powder
1 tablespoon sugar
1/4 cup chopped green pepper
1/4 cup chopped onion
1/4 cup chopped celery
1 teaspoon salt
1 teaspoon pepper
1/4 cup butter
Put all ingredients in a baking dish and add two cups croutons or cubed bread to the top. Bake in 359 oven until the bread crumbs are toasted. The butter will come to the top and soak into the bread cubes.
