Dallas, Texas 2002
I've always said that I could write a cookbook about Corn recipes. I could also write one about Squash.
This is one of my Best of the Best Recipes.
It was shared with me by my very close friend Roger.
Roger was raised in Alabama and this recipe comes from one of his family friends.
We deemed it A-La Bama.... because I have such a connection to France and French Cuisine and Roger and the recipe is from Alabama...... !
Squash A-La-Bama!
1 LB. Yellow Summer Squash ( about 3 medium)
4 TBS stick of Butter, melted
1 Egg, beaten
1/2 C Mayonnaise
2 TBS chopped Onion
2 TBS chopped Green Pepper
2TBS chopped Celery
1 small jar of Pimientos
2 C grated Cheddar Cheese ( hold 1 C for the topping)
1/2 Sleeve of Saltine Crackers, crushed
Or: I have created it with a 10 oz. package of Birdseye Frozen Season Blend ( Onion,Peppers and Celery) and omit the pimientos.
Slice, boil and drain the Squash.
Mix all other ingredients with the Squash.
Bake in a 2 QT. buttered Casserole Dish, uncovered. No Vegetable Spray for this one.
350 degrees for 30 minutes.
Cover the top with the 1 cup of cheese and return for 5 minutes, uncovered.
Enjoy!
Peace in the Kitchen!
Monday, December 24, 2012
Dan Dan's Chile Con Queso
Christmas 2012!
I'm paying homage to some of my favorite people.
Dan Dan was Taylor Mosher's Grandmother, she was one of my favorite people in the world!
This recipe has a Texas history, too complicated to blog about, but it's a family story!
This recipe was a family staple whenever we visited Dan Dan!
You can tell it's a family recipe by the way it's written.
It's absolutely one of my Best of the Best recipes.
Here it is in it's original format!
Saute an onion in 2 TBS oil.
Add 1/4 C. water, a couple of cloves, minced garlic, 1 large can of diced green chiles.
Cook 1 minute to soften the garlic & chiles.
Add a couple of small chopped tomatoes.
Grate a package of Jack Cheese.
Melt it into the mixture, stirring constantly.
Just before serving, add a little canned milk, don't boil!
Serve with your favorite Tortilla Chips.
Enjoy!
Peace in the Kitchen!
I'm paying homage to some of my favorite people.
Dan Dan was Taylor Mosher's Grandmother, she was one of my favorite people in the world!
This recipe has a Texas history, too complicated to blog about, but it's a family story!
This recipe was a family staple whenever we visited Dan Dan!
You can tell it's a family recipe by the way it's written.
It's absolutely one of my Best of the Best recipes.
Here it is in it's original format!
Saute an onion in 2 TBS oil.
Add 1/4 C. water, a couple of cloves, minced garlic, 1 large can of diced green chiles.
Cook 1 minute to soften the garlic & chiles.
Add a couple of small chopped tomatoes.
Grate a package of Jack Cheese.
Melt it into the mixture, stirring constantly.
Just before serving, add a little canned milk, don't boil!
Serve with your favorite Tortilla Chips.
Enjoy!
Peace in the Kitchen!
Marie Gallagher's Curried Fruit Casserole, Palatine, Illinois, 1977
Christmas Eve, 2012!
Today I pay homage to a dear family friend, Marie Gallagher. She recently celebrated her 90th birthday.
I became friends with the Gallagher family in the early 70's.
Marie used to make this casserole and I loved it. She shared this recipe with me in 1977.
It's in my book of recipes that I started in Steamboat Springs, Colorado in 1974, when Jay Gallagher and I lived there.
Marie Gallagher's Curried Fruit Casserole, Palatine, Illinois, 1977.
1- 15 oz. can of Pears, sliced
1- 15 oz. can of Peaches, sliced
1- 15 oz. can of Apricots
1- 15 oz. can of Chunked Pineapple
1 small jar of Maraschino Cherries
1 tsp Curry Powder
1 tsp Cinnamon
3/4 C Brown Sugar
1/3 C Melted Butter
Butter for greasing the pan
Drain all fruit, arrange lightly in a buttered casserole dish
Mix together, Curry,Brown Sugar and Melted Butter & pour over the fruit.
Bake at 350 degrees for 1 hour. It can bake for 2-3 hours without harm
Thank you Marie, I know you celebrated a wonderful 90th birthday, with all of the kids!
I wish I could have been there!
And thank you for sharing this delicious recipe!
Enjoy!
Peace in the Kitchen!
Today I pay homage to a dear family friend, Marie Gallagher. She recently celebrated her 90th birthday.
I became friends with the Gallagher family in the early 70's.
Marie used to make this casserole and I loved it. She shared this recipe with me in 1977.
It's in my book of recipes that I started in Steamboat Springs, Colorado in 1974, when Jay Gallagher and I lived there.
Marie Gallagher's Curried Fruit Casserole, Palatine, Illinois, 1977.
1- 15 oz. can of Pears, sliced
1- 15 oz. can of Peaches, sliced
1- 15 oz. can of Apricots
1- 15 oz. can of Chunked Pineapple
1 small jar of Maraschino Cherries
1 tsp Curry Powder
1 tsp Cinnamon
3/4 C Brown Sugar
1/3 C Melted Butter
Butter for greasing the pan
Drain all fruit, arrange lightly in a buttered casserole dish
Mix together, Curry,Brown Sugar and Melted Butter & pour over the fruit.
Bake at 350 degrees for 1 hour. It can bake for 2-3 hours without harm
Thank you Marie, I know you celebrated a wonderful 90th birthday, with all of the kids!
I wish I could have been there!
And thank you for sharing this delicious recipe!
Enjoy!
Peace in the Kitchen!
Pecan Sandies
One of my favorite cookies are Pecan Sandies. I think anything that has Pecans in it could be considered a favorite of mine.
1/2C Butter
1/2 C Brown Sugar
1/2 C Sugar
1 Egg, lightly beaten
1 1/2C Flour
1 1/2 tsp Vanilla
1 1/2 C chopped Pecans
Confectioner's Sugar
Microwave the Butter in a bowl large enough to hold the remaining ingredients.
To the Butter, add:
Brown Sugar
Sugar
Egg
Flour
Vanilla
Mix well and add Pecans
Use a small cookie scoop and drop dough 2" apart onto a cookie sheet and bake at 350 degrees for 8-10 minutes.
Remove Pan from Oven.
Transfer Cookies to a Cooling Rack over the Sheet Pan, Roll in Confectioner's Sugar and allow to cool completely.
Enjoy!
Peace in the Kitchen!
Sunday, December 23, 2012
Brussels Sprouts with Cranberries and a Balsamic Reduction
Yes, it's Brussels with an S.
I recently discovered the correct spelling!
I'm making these for Christmas dinner.
3 lbs. of Brussels Sprouts
1/2 C Olive Oil
1 C dried Cranberries
Salt and Pepper
Trim the sprouts and cut the larger ones in half.
Arrange in a single layer in a Roasting Pan, drizzle with the oil.
Roast them for 30 minutes at 375 degrees.
Balsamic Reduction Syrup:
2 C Balsamic Vinegar:
Bring to a boil over medium low heat in a small saucepan
Cook for 10 - 20 minutes until it looks like a thick glaze
Remove to a bowl or a Salad Dressing Cruet
Cool completely
Drizzle the reduction over the sprouts, sprinkle on the Cranberries, Toss and Serve!
Enjoy!
Peace in the Kitchen!
I recently discovered the correct spelling!
I'm making these for Christmas dinner.
3 lbs. of Brussels Sprouts
1/2 C Olive Oil
1 C dried Cranberries
Salt and Pepper
Trim the sprouts and cut the larger ones in half.
Arrange in a single layer in a Roasting Pan, drizzle with the oil.
Roast them for 30 minutes at 375 degrees.
Balsamic Reduction Syrup:
2 C Balsamic Vinegar:
Bring to a boil over medium low heat in a small saucepan
Cook for 10 - 20 minutes until it looks like a thick glaze
Remove to a bowl or a Salad Dressing Cruet
Cool completely
Drizzle the reduction over the sprouts, sprinkle on the Cranberries, Toss and Serve!
Enjoy!
Peace in the Kitchen!
Monday, December 17, 2012
Tamale Cobbler / Regular and Vegetarian
Just because I'm Vegetarian doesn't mean I have to sacrifice a good recipe.
I transform many recipes to be Vegetarian.
This is a favorite, as well as a Vegetarian King Ranch Casserole.
Vegetarian Tamale Cobbler
1- 12 ounce package of Vegetarian Ground Beef, browned in a little vegetable oil. ( I use the brand, Quorn) ( Yves makes a good one too). 1 pound of ground beef for all you others! Just brown it.
1- 15oz. can of Black Beans, drained
1 - 15oz. can of Chili Beans, drained
1 can , 14 1/4 ounce Fiesta Style Corn or Mexi Corn, drained
1 jar, 30 ounces of your favorite Salsa , I prefer a chunky version.
1/2 tsp Cumin
1/2 tsp Chili Powder ( homemade recipe follows)
1/4 tsp garlic salt
1- 8oz. container of sour cream
1 C Shredded Mexican Style Cheese
1 box of corn muffin mix, prepared according to instructions, but not baked.
Homemade Chili Powder:
2 TBS Paprika
2 tsp Oregano
1 1/4 tsp Cumin
1 1/4 tsp Garlic Powder
1 1/4 tsp Cayenne Pepper
3/4 tsp Onion Powder
Make a bunch and store it in a jar in your Pantry! ( Texans always have it on hand)!
Combine Beef, Black Beans, Chili Beans, Corn, Salsa, Cumin, Chili Powder, Garlic Salt, Sour Cream and Cheese in a large bowl and mix well.
Pour into a greased 2 1/2 QT Casserole.
Evenly drop the prepared Muffin Mix by heaping tablespoons onto the mixture.
Bake at 375 degrees for 40 minutes. The top should be golden brown.
Enjoy!
Peace in the Kitchen!
1- 15oz. can of Black Beans, drained
1 - 15oz. can of Chili Beans, drained
1 can , 14 1/4 ounce Fiesta Style Corn or Mexi Corn, drained
1 jar, 30 ounces of your favorite Salsa , I prefer a chunky version.
1/2 tsp Cumin
1/2 tsp Chili Powder ( homemade recipe follows)
1/4 tsp garlic salt
1- 8oz. container of sour cream
1 C Shredded Mexican Style Cheese
1 box of corn muffin mix, prepared according to instructions, but not baked.
Homemade Chili Powder:
2 TBS Paprika
2 tsp Oregano
1 1/4 tsp Cumin
1 1/4 tsp Garlic Powder
1 1/4 tsp Cayenne Pepper
3/4 tsp Onion Powder
Make a bunch and store it in a jar in your Pantry! ( Texans always have it on hand)!
Combine Beef, Black Beans, Chili Beans, Corn, Salsa, Cumin, Chili Powder, Garlic Salt, Sour Cream and Cheese in a large bowl and mix well.
Pour into a greased 2 1/2 QT Casserole.
Evenly drop the prepared Muffin Mix by heaping tablespoons onto the mixture.
Bake at 375 degrees for 40 minutes. The top should be golden brown.
Enjoy!
Peace in the Kitchen!
Sweet Pepper Relish and Jalapeno Relish
Texans loves hot, spice, Tex-Mex, Jalapenos and Chutneys!
We love Salsa's of any kind.
We have stores dedicated to Salsa.
There are hundreds of varieties.
12 Red Bell Peppers , chopped
12 Green Bell Peppers, chopped
3 Large Onions, chopped
1 quart of white vinegar
2 C sugar
1 1/2 TBS salt
I add a few Jalapenos that are Julienned.
Place peppers in a saucepan and cover them with boiling water and let stand for 5 minutes.
Drain and repeat for 10 minutes.
Drain again
Add onions
In another pan, boil for 5 minutes:
Vinegar
Sugar
Salt
Add peppers and onion mixture to the vinegar and cook on medium heat until it boils again.
Store in canning jars in the refrigerator.
Jalapeno Relish:
This is another Best of the Best Recipes!
1 lb. Jalapenos
1 Medium Onion, 1/2 lb.
4 Medium Carrots, 1/2 lb.
1 Large Red Pepper, stemmed and seeded
3 1/2 C Sugar
2 C Apple Cider Vinegar
1 TBS Mustard Seeds
1 TBS Dill Seeds
Cut Jalapenos in half,seed them and julienne into 1/4" strips
Clean and julienne remaining vegetables
Combine Sugar and Vinegar in a stainless steel stockpot over medium heat and cook until the Sugar is dissolved completely.
Add Vegetables and bring to a boil, then simmer for 30 minutes, until it begins to thicken.
Add Spices & continue to simmer for an additional 45 minutes.
Remove
Cool to room temperature
It will continue to thicken as it cools
Drain most of the liquid and store in a covered container in the refrigerator.
Keeps up to two weeks refrigerated
May be canned and stored for future use.
Enjoy!
Peace in the Kitchen!
We love Salsa's of any kind.
We have stores dedicated to Salsa.
There are hundreds of varieties.
12 Red Bell Peppers , chopped
12 Green Bell Peppers, chopped
3 Large Onions, chopped
1 quart of white vinegar
2 C sugar
1 1/2 TBS salt
I add a few Jalapenos that are Julienned.
Place peppers in a saucepan and cover them with boiling water and let stand for 5 minutes.
Drain and repeat for 10 minutes.
Drain again
Add onions
In another pan, boil for 5 minutes:
Vinegar
Sugar
Salt
Add peppers and onion mixture to the vinegar and cook on medium heat until it boils again.
Store in canning jars in the refrigerator.
Jalapeno Relish:
This is another Best of the Best Recipes!
1 lb. Jalapenos
1 Medium Onion, 1/2 lb.
4 Medium Carrots, 1/2 lb.
1 Large Red Pepper, stemmed and seeded
3 1/2 C Sugar
2 C Apple Cider Vinegar
1 TBS Mustard Seeds
1 TBS Dill Seeds
Cut Jalapenos in half,seed them and julienne into 1/4" strips
Clean and julienne remaining vegetables
Combine Sugar and Vinegar in a stainless steel stockpot over medium heat and cook until the Sugar is dissolved completely.
Add Vegetables and bring to a boil, then simmer for 30 minutes, until it begins to thicken.
Add Spices & continue to simmer for an additional 45 minutes.
Remove
Cool to room temperature
It will continue to thicken as it cools
Drain most of the liquid and store in a covered container in the refrigerator.
Keeps up to two weeks refrigerated
May be canned and stored for future use.
Enjoy!
Peace in the Kitchen!
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