Easy Baked Beans

2 15-ounce cans pork & beans

1/4 cup molasses

1/4 cup chopped onions

4 tablespoons brown sugar

1 tablespoon prepared mustard

2 tablespoons ketchup

2 slices bacon

Mix pork & beans, molasses, onions, brown sugar and ketchup together.
Pour into a greased casserole dish.
Top with bacon.
Bake in preheated 350 degree oven for 45 minutes.

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Cabbage Rolls

Cabbage Rolls

 

 

• 1 medium head cabbage
• 1-1/2 cups chopped onion, divided
• 1 tablespoon vegetable oil
• 1 can 14-1/2 ounces stewed tomatoes
• 1 can 14-1/2 ounces tomato sauce
• 2 garlic cloves, minced
• 2 tablespoons brown sugar
• 1-1/2 teaspoons salt, divided
• 1 1/2 pounds ground beef
• 1 cup cooked rice
• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1/4 teaspoon pepper

In a large pot cook cabbage in boiling water for 10 minutes or until outer leaves are tender.
Remove from pot and place in bowl of ice water.

Remove nine large outer leaves.
Refrigerate remaining cabbage for another use.
Remove large vein from cabbage leaves.
Set aside.

For sauce saute 1 cup onion in vegetable oil until tender.
Add tomatoes, garlic, brown sugar and 1/2 teaspoon salt.
Simmer for 15 minutes, stirring occasionally.
For filling mix together ground beef, remaining onions, rice, ketchup, Worcestershire sauce, 1 teaspoon salt and pepper.
Divide into 9 potions.
Place meat mixture on each leaf.
Fold in sides to completely enclose filling.
Place in casserole dish and top with sauce.
Cover and bake in preheated 350 degree oven for 1 hour.

Tip:  For smaller families before baking divide into freezer to oven  containers and freeze.  When ready to serve bake in preheated 400 degree oven for 30 minutes, reduce heat to  350 degrees and continue baking another 30 minutes or until internal temperature reaches 160 degrees.


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No-Fail Refrigerator Rolls

Warm rolls can be so easy when you have this dough recipe waiting for you in the refrigerator.

• 1 egg, beaten
• 1 teaspoon salt
• 1/2 cup sugar
• 1 package yeast
• 2 cups lukewarm water
• 5 cups all-purpose flour
• 3 tablespoons melted shortening

Mix together egg, salt and sugar.
Dissolve the yeast in water.
Combine egg mixture with yeast mixture.
Stir in half the flour.
Mix well.
Stir in remaining flour.
Mix well.
Add shortening, stirring to combine.
Let rise until double in size.
Stir down and refrigerate.
Form into rolls 1 1/2 hours prior to baking.
Let rise in warm place.
Bake in preheated 350 degree oven until golden brown.
Bread dough will last a week in refrigerator.

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Cost     $1.86  3 dozens rolls

Tip:
Two pounds of yeast cost $4.78 at Sam's.  This is 128 packets of yeast.  This reduces the cost of yeast from forty-five cents to four cents.    2 1/4 teaspoons  equals 1 packet of yeast.

Pineapple Cake Squares

• 1 1/4 cup brown sugar, firmly packed
• 3/4 cup sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs, beaten
• 1 15 1/4 ounce can crushed pineapple, in its own juice
• 1 cup chopped pecans or walnuts
• 1 can sweetened condensed milk
• 1/2 cup butter

Stir together 3/4 cup brown sugar, sugar, flour, baking soda and salt.
Mix in eggs and crushed pineapple until well combined.
Spread batter into greased 15x10x1 inch jellyroll pan.
Mix 1/2 cup brown sugar with 1/2 cup nuts.
Sprinkle over batter.
Bake in preheated 350 degree oven for 20 minutes or until cake is golden brown.
Heat sweetened condensed milk and butter until boiling.
Reduce heat and simmer for 3 minutes.
Remove from heat and add remaining 1/2 cup nuts.
Pour milk mixture over cake.
Cool completely before cutting.

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Smothered Pork Chops

 

 

  

 

• 1 cup all-purpose flour
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 center-cut pork chops
• 1/4 cup vegetable oil
• 1 large onion, sliced
• 1 cup water
• 1/2 cup buttermilk
•  chopped fresh flat-leaf parsley, for garnish

 

Mix flour in a shallow platter with onion powder, garlic powder, salt and pepper.
Dredge pork chops with the seasoned flour.
Shake off the excess flour.
Heat a large saute pan over medium heat and add oil.
Place the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown.
Remove the pork chops from the pan and add onions.
Cook until translucent.
Remove from pan.
Sprinkle 1 tablespoon seasoned flour into the pan drippings.
Mix the flour into the fat and brown.
Pour in the water.
Let the liquid cook down for 5 minutes to reduce and thicken slightly.
Stir in the buttermilk to make a creamy gravy.
Return the pork chops and onions to the pan, covering them with the sauce.
Reduce heat and simmer for 35 minutes or until the pork is cooked through.
Season with salt and pepper and garnish with chopped parsley before serving.

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Lemon Bread

A moist zesty lemon bread that's flavor is enhanced with a lemon sugar glaze.

 

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs, beaten
• 2/3 cup milk
• 1/3 cup vegetable oil
• 1 1/2 teaspoons lemon zest
• 1/2 teaspoon lemon extract 
• lemon syrup  (recipe follows)

 

Combine flour, sugar, baking powder and salt in large bowl.  

Beat eggs, milk, oil, lemon zest and lemon extract together in medium bowl.

Pour egg mixture into flour mixture.

Stir until just combined.    

Pour into prepared pan.
Bake in preheated 350 degree oven for 55 to 60 minutes or until skewer inserted in center comes out clean.

Using a skewer, poke  holes in the hot bread, piercing all the way to the bottom.

Drizzle the hot lemon syrup over bread before you remove it from pan. 

Cool on wire rack for 15 minutes. 

Remove bread from pan and cool.
 

Lemon Syrup

• 1/3 cup sugar
• 1/4 cup lemon juice

Combine sugar and lemon juice in saucepan.

Cook over medium heat.
Stirring constantly for 5 minutes.

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Buttered New Potatoes

 

• 2 pounds new or very small red potatoes
• 1/2 cup of butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley

 

 

Add the butter, salt and pepper to a small saucepan and melt butter over low heat.

Scrub the potatoes and peel a strip away from the center of each potato.

Add potatoes to the saucepan, cover, and cook over low for 25 to 30 minutes.

Sprinkle the potatoes with the parsley.

Serve hot.

No need to add water.  Potatoes are 80% water.  As they cook they will release water into the butter to create a sauce.

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Southern Coleslaw

Southern Coleslaw

 

1 small head cabbage, finely shredded 2 carrots, finely shredded 2 tablespoons onion, minced 1/2 cup mayonnaise 1/3 cup white sugar 1/4 cup milk 2 tablespoons lemon juice 2 tablespoons white vinegar 1/4 teaspoon celery seeds 1/2 teaspoon salt 1/4 teaspoon black pepper Mix cabbage, carrots, and onion in a large bowl. Mix mayonnaise, sugar, milk, lemon juice, vinegar, celery seed, salt and black pepper in a separate bowl until smooth. Pour dressing over cabbage mixture and mix thoroughly. Cover bowl and refrigerate slaw at least 2 hours. Mix again before serving. A bag of shredded cabbage and carrots may be substituted for cabbage and carrots. Printable Recipe

Barbecued Chip Chicken

• ½ cup buttermilk
• 2 tablespoons grated Parmesan cheese
• ¼ teaspoon paprika
• salt and pepper to taste
• 4 chicken breast
• 2 cups barbecued potato chips, coarsely crushed

 

Combine the milk, cheese, paprika, salt and pepper in a shallow dish.

Soak chicken in milk mixture 10 minutes.
Roll in the potato chips.

Place chicken on a greased baking pan, skin side up.

Bake in a 375 degree pre-heated oven for about 1 hour or internal temperature reaches 160 degrees.

Do not turn chicken during the baking time.

Tip: Can be made with boneless, skinless chicken breast.  Adjust cooking time.

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New Orleans Hot Sausage Po' Boy

New Orleans Hot Sausage Po' Boy

• Creole hot sausage
• 1/2 cup water
• mayonnaise
• shredded iceberg lettuce
• tomato slices
• crusty New Orleans French bread

Shape sausage into six inch oblong patties.
Brown sausage on both sides.
Add water to skillet and cover. Cook thoroughly.
Remove sausage and sauce from pan.  Set aside.
Slice French bread leaving a hinge on one side.
Place bread in skillet, cover and steam 2 minutes.
Brush bread with reserved sauce
Spread bread with mayonnaise.
Layer tomatoes, sausage and shredded lettuce.

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Link to sausage recipe:
Creole Hot Sausage

Creole Hot Sausage

Creole Hot Sausage

This is a garlicky, hot sausage used to make Po' Boys in New Orleans. 

• 6 pounds Boston butt pork roast
• 2 teaspoons minced garlic
• 1 tablespoon cayenne pepper
• 2 teaspoons black pepper
• 2 tablespoons salt
• 3 teaspoons ground bay leaves
• 3 tablespoons paprika
• 1/2 teaspoon sugar
• 1/2 cup ice water

Cut pork into cubes.
Grind with coarse disc of meat grinder.
Mix dry spices together.
Mix ground pork with garlic, dry seasonings, and ice water.
Grind sausage with fine disc of meat grinder.
Store in refrigerator or freeze up to 3 months.

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Chicken Liver Pate'

Chicken Liver Pate'

Garnish with sieved hard boiled eggs.

 

 

•      1 medium onion, chopped
• 4 tablespoons butter
• 1 1/2 pounds chicken livers
• 8 ounces cream cheese
• 1/2 cup chicken broth
• 1/2 tablespoon plain gelatin
• salt and pepper

 

Cook onions in the butter until translucent. 

Stir livers into onions and sauté until cooked through.

Dissolve gelatin in the hot chicken broth.

Add gelatin mixture to livers. 

Boil 3 minutes.

Puree in blender or food processor until smooth and creamy. 

Add salt and pepper to taste.

Pour into desired mold.

Chill until firm.

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Spring Baby Greens with Sliced Strawberries

Spring Strawberry Salad

• spring baby lettuce
• baby spinach
• sliced strawberries
• toasted slivered almond
• strawberry salad dressing

Toss all ingredients together.
Dress with Strawberry Salad Dressing .

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Link for Strawberry Salad Dressing
http://mississippisupper.blogspot.com/2014/05/strawberry-salad-dressing.html

Strawberry Salad Dressing

 

• 1 cup sliced strawberries, fresh or frozen
• 1/4 cup frozen orange juice concentrate
• 1 tablespoon vinegar
• 3 tablespoons canola oil
• 3 tablespoons honey
• 1 tablespoon corn syrup
• 1/4 teaspoon salt

Blend all ingredients in blender or food processor until smooth and creamy.
Refrigerate.


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Strawberry Jam

 

• 4 pints strawberries, washed and stems removed (five cups crushed berries)
• 1/4 cup lemon juice
• 1 package 1.75 ounce powdered pectin
• 7 cups sugar

Crush berries one layer at a time.
Combine berries, lemon juice, and powdered pectin in a large saucepot.
Bring to a full rolling boil.
Add sugar all at one time.
Bring mixture to a full boiling roll and boil exactly one minute, stirring constantly.
Remove from heat.
Skim off foam.
Ladle hot jam into prepared jars to 1/4 inch of top.
Top with two-piece lids.
Process 15 minutes in a boiling-water canner.
Makes eight cups.

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Farmer's Casserole

 

 

 

3 cups shredded hash-brown potatoes

1  cup shredded Monterey jack cheese with jalapeño peppers

1 1/2  cups diced cooked ham or Canadian bacon

1/2 cup sliced green onions

4 large eggs, beaten

2 cups half and half

1/2 teaspoon salt

1/4 teaspoon pepper

 

Grease a quiche pan or deep-dish pie pan.
Arrange potatoes evenly in the bottom of the dish.
Sprinkle with cheese, ham and green onion.
In a large mixing bowl, combine eggs, milk, salt and pepper.
Pour egg mixture over potato mixture in dish.
Bake in pre-heated 350 degree oven for 45 to 55 minutes or until center is set.
Let stand for 5 minutes before serving.
 

Tips:

Cheddar cheese may be used for Monterey jack cheese.

Add Tabasco for a bit of a kick.
May be made ahead several hours or overnight. Cover and refrigerate until ready to bake.
Serve with sour cream.

 

Strawberry Cream Pie

 

8 ounces cream cheese, at room temperature

1/2 cup sugar

1 teaspoon vanilla flavoring
1 cup chopped fresh strawberries
8 ounces whipped topping 

1 pre-made graham cracker pie crust

sliced fresh berries tossed with sugar for garnish 

 

Mix cream cheese, vanilla, and sugar.

Beat with an electric mixer until light and fluffy.

Add strawberries.

Fold in whipped topping.

Spoon into pie crust.

Cover and refrigerate for several hours before serving.  

Garnish each slice with berries tossed with sugar.

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Fresh Strawberry Pie

 

• 1 cup sugar
• 1 tablespoon cornstarch
• 12 ounce can 7-UP
• red food coloring
• fresh strawberries
• pre-baked pie crust

Mix sugar, cornstarch and 7-UP in medium saucepan.
Cook over medium heat, stirring constantly until filling thickens, about 15 minutes.
Stir in red food coloring.
Arrange whole berries in pie crust.
Pour filling over berries.
Chill.
Serve with whipped cream.

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Orange Curd

 

 

4 oranges

1 1/4 cups sugar

1/4 pound unsalted butter, at room temperature

4 extra-large eggs, at room temperature

1/2 cup freshly squeezed orange juice

1/8 teaspoon salt

Zest the oranges and combine with sugar.  Set aside.
Cream the butter in the bowl of an electric mixer.
Add the sugar and orange zest mixture and mix until light and fluffy.
Add the eggs, one at a time.
Add the orange juice and salt.
Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly.
The orange curd will be ready when it coats the back of a spoon.
Be careful not to overcook, or it will curdle.
Remove from the heat and let cool or refrigerate.

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Orange Curd freezes well.
Great to have on hand for fruit tarts, dip, or as a great breakfast spread.