Impossible Egg Custard

• 4 eggs
• 1 cup sugar
• 1/2 cup self-rising flour
• 2 cups milk
• 4 tablespoons butter, melted
• 1 teaspoon vanilla
• 1/4 teaspoon ground nutmeg

Beat eggs, sugar and flour together.
Add milk and mix well.
Add melted butter, vanilla and nutmeg.
Pour into a greased deep-dish pie pan.
Bake in pre-heated 350-degree oven for 50 minutes.

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Brownies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/3 cup vegetable oil
• 1/2 cup boiling water
• 2 cups sugar
• 2 eggs
• 1/3 cup vegetable oil
• 1 1/3 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

In a large bowl, stir together the cocoa and baking soda.

Add 1/3 cup vegetable oil and boiling water.
Mix until well blended and thickened.

Stir in the sugar, eggs, and remaining 1/3 cup oil.

Add flour, vanilla and salt.
Mix until all of the flour is absorbed.

Spread evenly into 9X13-inch greased and floured baking pan.

Bake in preheated 350-degree oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool before cutting into squares.

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Easy Red Beans and Rice

• 1 onion, chopped
• 1 tablespoon vegetable oil
• 1 pound smoked sausage
• 2 15-ounce cans Van Camp's New Orleans Style Red Kidney Beans
• 2 cups cooked rice

Saute onions in oil until translucent.
Cut sausage into 1/2-rounds.
Brown sausage with onions.
Add beans.
Bring to a boil.
Reduce heat and simmer 30 minutes.
Serve over rice.

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Watergate Salad

Kraft Foods developed a Pistachio Delight recipe in 1975 to introduce their pistachio instant pudding.  It quickly became popular with consumers and somehow got renamed Watergate Salad.  Forty years later, the name change is still a mystery.

• 1 20-ounce can crushed pineapple in its own juice, undrained
• 1 3.4-ounce box pistachio flavor instant pudding
• 1 cup  miniature marshmallows
• 1 1/2 cups thawed Cool Whip whipped topping

Combine first 4 ingredients in large bowl.
Stir in Cool Whip.
Refrigerate 1 hour.

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Alice Springs Chicken

A copycat recipe for the Alice Springs Chicken at Outback Steakhouse.
Alice Springs is a desert town in the Northern Territory of Australia.
 

• 1/2 cup Dijon mustard
• 1/2 cup honey
• 3 tablespoons mayonnaise
• 1 teaspoon lemon juice
• 4 boneless skinless chicken breast
• 1 tablespoon butter
• 8 ounces sliced mushrooms
• salt and black pepper, to taste
• 4 slices bacon, cooked
• 6 ounces shredded Monterey Jack cheese
• 6 ounces shredded cheddar cheese
• chopped fresh parsley for garnish

In a small bowl, combine Dijon mustard, honey, mayonnaise and lemon juice.
Pour half the sauce into a small bowl, reserve.
Place the chicken in a ziplock bag.
Pour the remaining marinade in the bag and toss the chicken to coat.
Chill in the refrigerator for at least two hours.
In a skillet, melt butter and add mushrooms.
Cook for seven minutes, or until the mushrooms are tender and just starting to turn golden brown.  Set aside.
Heat grill to medium high heat.
Remove the chicken from the marinade and season each piece with salt and black pepper.
Place the chicken on the grill and cook for about four minutes on each side
Transfer the chicken to an oven-safe casserole dish.
Divide mushrooms on top of each piece of chicken.
Half bacon slices and place on the chicken.
Divide Monterey Jack cheese and cheddar cheese evenly and sprinkle over each piece of chicken.
Place the chicken in preheated 400-degree oven and bake for about 10 minutes, or until the internal temperature of the chicken reaches 165 degrees and the cheese has melted.
Serve with remaining honey mustard sauce on the side.
Sprinkle with chopped fresh parsley for garnish.

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Waldorf Salad

The classic version of this sweet and savory salad was invented at the Waldorf Astoria Hotel in New York City in the 1890s and didn't contain walnuts.

• 1/4 cup nonfat plain yogurt
• 3 tablespoons mayonnaise
• 1/8 teaspoon salt 
• 2 tart-sweet red apples, diced 
• 1 cup chopped celery
• 1/3 cup toasted walnut pieces, coarsely chopped  

Whisk together yogurt, mayonnaise and salt.
Add apples, celery and walnuts.
Toss to combine.

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Shrimp with Creole Tomato Sauce

 

• 1 teaspoon vegetable oil
• 1 large onion, chopped
• 3 stalks celery, chopped
• 1 clove garlic, minced
• 1 quart diced tomatoes
• 2 tablespoons vinegar
• 2 tablespoons light corn syrup
• 1 pound shrimp, peeled and deveined
• salt and pepper to taste
• 1/2 teaspoon Zatarain's crab boil seasoning
• 2 tablespoons heavy cream

Saute onions, celery, and garlic in oil until tender
Add tomatoes, vinegar, and corn syrup; bring to a boil.
Add salt and pepper to taste.
Reduce to simmer and cook about 1 hour; stir occasionally.
Sprinkle shrimp with crab boil seasoning.
Add shrimp to tomato sauce.
Simmer 10 minutes.
Stir in heavy cream.

Serve over grits, rice, or pasta.

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Recipe for grits
http://mississippisupper.blogspot.com/2014/09/creamy-southern-grits.html