Saturday, May 9, 2015

Macaroni Shrimp Salad

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  • 16 ounces elbow macaroni
  • 1 pound shrimp, boiled, peeled and chopped
  • 1 green bell pepper, chopped
  • 4 green onions, chopped
  • 2 stalks celery, chopped
  • 4 hardboiled eggs, sliced or chopped
  • 1 cup mayonnaise
  • juice of half a lemon
  • salt, to taste
  • pepper, to taste


Cook macaroni according to package directions.
Drain.
Combine remaining ingredients in a large bowl.
Add macaroni mixing well.
Chill before serving.

Printable Recipe







Thursday, May 7, 2015

Cresent Ham Sandwiches

Equally good for dinner with a green salad or breakfast with a fruit salad.








































  • 1 8-ounce package refrigerated crescent rolls
  • 1 pound fully cooked ham, thinly sliced
  • 4 ounces Swiss or Havarti cheese, thinly sliced
  • 1 large tomato, thinly sliced
  • 5 eggs, beaten

Unroll the crescent dough and separate into 2 squares.
Place one square in bottom of 8-inch baking pan that is well greased or lined with parchment paper.
Press dough to fit pan.
Layer with half the ham, cheese and tomatoes.
Pour half the eggs over layers.
Repeat the layers.
Top with remaining dough square.
Pour remaining eggs over top.
Cover with foil or parchment paper.
Bake in preheated 350-degree oven for 20 minutes.
Remove foil and bake another 25 minutes.
Let cool at room temp for 15-20 minutes before serving.
Slice into 6 to 8 servings.





Tip: 
Let the parchment overhang sides of dish for easy removal from pan.


Printable Recipe


Tuesday, April 28, 2015

Lemon Cloud Pie






  • 1 can sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 cups frozen whipped topping, thawed
  • 1 prepared graham cracker pie crust
  •  lemon zest or lemon slices for garnish


Mix milk, lemon juice and lemon zest together until well combined.
Fold in whipped topping.
Pour into pie crust.
Chill at least two hours.
Garnish with lemon zest or lemon slices.



Printable Recipe











Wednesday, April 22, 2015

Mississippi "ComeBack" Dipping Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 









This sauce is so good that it got its name because you have to come back for more.  It is believed that it originated in Jackson, Mississippi in the 1930's.  Greek immigrants opened restaurants in the area and began serving this spicy versatile sauce.  Comeback Sauce is made with common pantry items. It is a great sauce for fish, seafood, chicken fingers, French fries, onion rings, just about anything. 


Mississippi Comeback Sauce

  • 1/2 cup of mayonnaise
  • 1/4 cup of vegetable oil
  • 3 tablespoons of chili sauce
  • 2 tablespoons of ketchup
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons prepared mustard
  • 1 teaspoon coarsely ground pepper
  • dash of paprika powder
  • dash of hot sauce
  • 1 small onion, minced
  • 1 clove of garlic, minced

Blend all ingredients together.
Chill several hours or overnight to let the flavors marry.


Printable Recipe

 
.
Common pantry items makes a spicy versatile sauce.








Monday, April 20, 2015

Yummly




Need a recipe for tonight or that special dinner?
Yummly is a great resource for collecting and sharing recipes.
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Famous chefs to home cooks share their creations on Yummly.
You can add to your recipe box from anywhere on the web, just add their Yum bookmarklet to your toolbar.
I hope you enjoy Yummly as much as I do and while there please check out my
collection http://www.yummly.com/page/mississippisupper.
You can add my recipes directly to your recipe box from my blog by using the Yum icon at the top of the page.






































My most viewed and yummed post
http://mississippisupper.blogspot.com/2014/05/smothered-pork-chops.html





 

Wednesday, April 15, 2015

English Muffins









































  • 1 3/4 cups milk, scalded and cooled to lukewarm
  • 4 1/2 cups unbleached bread flour
  • 1 1/2 teaspoons salt
  • 2 tablespoons sugar
  • 1 large egg
  • 2 teaspoons yeast
  • 3 tablespoons butter, at room temperature
  • semolina for sprinkling the griddle.


Combine first 7 ingredients in a mixing bowl.
In a stand mixer, beat the dough using the flat beater paddle about 5 minutes at medium-high speed or until it starts coming away from the sides of the bowl.
The dough will be very stretchy.
Scrape the dough into a ball, and cover the bowl.
Let the dough rise until double in size, 1 to 2 hours.
Punch down the dough, and divide into 16 pieces.
Shape each piece into a ball, then flatten the balls into 3 inch circles.
Sprinkle griddle heavily with semolina.
Place muffins onto the cold surface of griddle.
If you don't have enough space to do this, sprinkle a baking sheet heavily with semolina and place the muffins on the sheet.
Sprinkle the tops of the muffins with additional semolina flour.
Cover the muffins and let rise for 20 minutes.
Cook the muffins at 300 degrees for 8 to 12 minutes each side, or until their crust is golden brown.
Put them into a preheated 350-degree oven for about 10 minutes, or until they are thoroughly cooked.  
Remove the muffins from the oven and let them cool.
Use a fork to split.
Fork-split muffins will have nooks and crannies.

Tip:
Scalding milk kills enzymes that inhibits the growth of yeast.
 

Friday, April 10, 2015

Fresh Strawberry Sauce



Fresh berry sauce perfect for topping ice cream or a simply cake.






































  • 1 pint fresh strawberries
  • 1/4 cup sugar
  • 1/2 cup strawberry jam
  • 1 tablespoon lemon juice

Hull and slice strawberries.
Sprinkle with sugar and toss to coat.
Set aside.
Melt jam in microwave.
Stir in lemon juice.
Mix jam with sliced berries.
Chill until ready to serve.

Printable Recipe









































Strawberry Jam Recipe