2 lbs. ground chuck or turkey
1-2 chopped onions
1-2 chopped cloves of garlic
Brown and Drain
1 can white hominy
1-2 cans corn
1 16 oz. can stewed tomatoes
1 can Rotel (diced) tomatoes
1 can Pinto beans
1 can black beans or red kidney beans
2 envelopes of taco seasoning
1 pkg. dry Hidden Valley Ranch dressing mix
Stir – Heat – Serve with Tortilla Chips
opt. (add chopped cilantro to each serving)
Comments: Frozen peas work and save time. Crock pot works as well as oven; stove top is OK, too. Quick cook peas saves 2 hours or so. Instant rice does not need to cook as long as the other types. It will get mushy. Use only 1 cup of rice for a more soup like recipe. This one cooks up to a rice casserole. Or cook rice separately and spoon beans and ham over dish. Use barbecued turkey wings or turkey ham to save on fat calories.
New Year tradition to bring Good Luck. Eat Hoppin John.
2 1/2 Cups (1Pound) dried black eyed peas
2 Medium – large onions
1 Dried chilies, including seeds, crumble,
or to taste.
1 teaspoon salt, plus more to taste
2 ham hocks (about 2 pounds)
(smoked turkey legs work, too) (a pound of salt pork works, too.) (Remove fat)
10 cups boiling water or chicken or vegetable stock
2 cups long grain white rice, preferably Jasmine or basmati
Chopped cilantro, Optional
Heat the oven to 250 degrees. Rinse and pick over the beans. Soak over night and pre-boil for 30 minutes. (Use frozen peas and forget this first step) Turn them into a deep baking dish, crock pot, or big soup pot of at least 4 1/2 quarts. Chop the onion. Mix onions, chilies and 1 teaspoon salt into the beans. Push ham hocks into the beans and pour water over all. (Chicken or vegetable stock works too.) (More flavor)
Cover and bake in the center of the oven, in crock pot or stove top pan stirring once or twice, until the beans are barely tender. 2 1/2 to 3 hours.
If you are using jasmine or basmati rice, rinse it well.
Remove the dish from the oven and drain all the stock into a bowl. Pull out the ham hocks. Remove their rind and fat. Take the meat from the bones and chop it into small pieces. Mix the meat, rice (if using minute rice or instant add rice about an hour later) and most of the stock back into the beans..
Cover and return to the oven or pot. Bake until the rice is cooked 1 1/2 to 2 hours more. The dish can be refrigerated now for a day or two. Reserve the leftover stock. If you reheat the dish, you will need to stir it in for moisture. Top each serving with cilantro, if desired.
3 lbs. oxtails
8 cups water
2 l6 oz. cans tomatoes
1/3 cup chopped onion
1 Tb. salt
2 tsp. worchestshire sauce
1/4 tsp. chili powder
2 bay leaves
1 cup diced celery
1 cup shredded carrot
1 cup diced potatoes
Add bones, water, seasonings, tomatoes, and onions to soup pot. Simmer 2 hours covered. Add vegetables. Simmer 1 hour longer. Skim fat. Remove bay leaves. Serve with french or italian bread.
This recipe calls for three types of vinegar; but any combination will work.
6 cups coarsely chopped tomato (about 3 pounds)
1 (32-ounce) bottle low-sodium tomato juice
2 cups coarsely chopped peeled cucumber (about 2 medium)
1 1/2 cups chopped green bell pepper
1 1/4 cups finely chopped Vidalia or other sweet onion
1 cup finely chopped celery
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon basil-flavored vinegar
1 tablespoon rice vinegar
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon hot sauce
3 garlic cloves, minced
Combine all ingredients in a large bowl; stir well. Cover and chill.
Sweet and Sour Cabbage Soup
Recipe courtesy of Sara Moulton
3 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1/4 cup balsamic vinegar (Worcestershire sauce added)
3 tablespoons brown sugar
6 cups finely sliced red cabbage
1 cup grated carrot (optional)
1 cup chopped and drained plum tomatoes from a can (tomato paste added)
6 cups chicken stock
Salt and freshly ground black pepper
1/4 cup finely chopped fresh parsley
Sour cream and finely chopped fresh chives, as accompaniments
- In a large heavy pot heat olive oil over moderate heat and cook the onions until translucent.
- Add the minced garlic and crushed red pepper flakes and cook, stirring, for 1 minute.
- Stir in the balsamic vinegar and the brown sugar and bring to a simmer.
- Add the cabbage and stir to combine.
- Add the tomatoes, carrots and the chicken stock and bring to a simmer.
- Season with salt and pepper, to taste.
- Simmer the soup, uncovered, for 30 to 40 minutes until the cabbage is very tender.
- Taste soup and adjust seasoning with more balsamic vinegar, brown sugar, salt and/or pepper.
- Stir in parsley.
10.Serve hot with a dollop of sour cream and chives.
Bev Coutchie’s Version
Here’s the recipe, such as it is:
1 large can V-8 juice (46 oz. approx)
1 large can crushed tomatoes
1 or 2 cans beef broth
1 pkg prepared cabbage slaw (I throw away the big pieces) OR you can buy cabbage and
shred it yourself.
Chopped onions ) Chop till you drop or think you have enough. Probably 1/2 c. onions
Chopped celery ) and 1 c. celery (I like celery)
Simmer all ingredients, except vinegar and brown sugar, until vegetables are soft. Add vinegar and brown sugar to taste. I suggest you start with 1/4 c. vinegar and 2 T. sugar and taste until satisfied. This has more flavor with 2 cans of beef broth.
4 oz. unsweetened chocolate 1 & 1/2 t. vanilla extract
3/4 c. butter or margarine 1 c. all purpose flour
2 c. sugar 1 c. chopped nuts (optional)
Pre-heat oven to 350° F.
Grease a 13 x 9 x 2 in. baking pan.
Melt the butter and chocolate together until mixture is smooth.
Add the sugar and stir with a spoon until well blended.
Add eggs and vanilla and mix ingredients well.
Add the floor and nuts (optional) and stir until well blended.
Spread the mixture into the prepared pan.
Bake 30 to 35 minutes.
Makes about 24 brownies.
Grandma’s Half Pecan Cookies
2 sticks of butter
2 teaspoons water
2 teaspoons vanilla
2 cups powdered sugar
2 cups flour
2 cups pecans broken
Mix all ingredients except one cup of powdered sugar in bowl. Using spoon place large dollops of batter on cookie sheet. Bake at 350 for 14 minutes or until done. Dust with remaining sugar when mostly cooled.
Grandma’s Butter Cookies
2 1/2 sticks of butter
7 teaspoons of sugar
1 teaspoon of vanilla
2 1/2 cups of flour
Mix together all ingredients. Form into small or medium balls. Place on cookie sheet. Bake in 350 oven 8-10 minutes or until done. Decorate with sprinkles while still warm with sprinkle. Great with chocolate frosting and pecans. Or just drop a pecan in the middle.
THE NEIMAN MARCUS COOKIE
(Recipe may be halved)
2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream the
butter and both sugars. Add eggs and vanilla, mix together with flour,
oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey
Bar, and nuts. Roll into balls, and place two inches apart on a cookie
Bake for 10 minutes at 375 degrees. Makes 112 cookies.
Strawberry Ice Cream Pie
1 baked pie crust
1 carton of frozen strawberries
1 quart ice cream
1 small strawberry jello
Mix jello with scant cup of hot water
Add defrosted carton of strawberries
Add ice cream
Combine all until smoothish
Pour into crust; and refrigerate in freezer 1 to 2 hours
Serve with dollop of whipped cream
Apple and Pineapple Crisp
4 cups sliced peeled apples
1 can (8 ounces) crushed pineapple (undrained)
1 tablespoon lemon juice
¾ cup packed brown sugar
½ cup old fashioned rolled oats
1 teaspoon ground cinnamon (opt.)
1 teaspoon ground nutmeg (opt.)
½ cup chopped pecans (walnuts)
1/3 cup (2/3 stick) melted butter
Preheat oven to 350º. Coat 9- inch square baking dish with vegetable oil spray.
Arrange apples in baking dish. In a bowl mix the pineapple and lemon juice.
Spread over apples.
In another bowl, combine brown sugar, oats, cinnamon, nutmeg and pecans and mix well. Stir in butter. Evenly sprinkle over prepared fruit in pan.
Cover with foil and bake in preheated oven 30 minutes; remove foil. Bake 10 to 12 minutes longer or until topping is crisp.
Serve crisp (warm or cold) with ice cream or whipped cream.
**I substitute pineapple with blueberries or cranberries for a different flavor.
Double recipe for 9 x 13 pan.
Hot Crab Dip
1 package (8 ounces) cream cheese, softened
1/4 cup grated Parmesan cheese
4 medium green onions, thinly sliced (1/4 cup)
1/4 cup mayonnaise or salad dressing
1/4 cup dry white wine or apple juice
2 teaspoons sugar
1 teaspoon ground mustard
1 garlic clove, finely chopped
1 can (6 ounces) crabmeat, drained, cartilage removed and flaked
1/3 cup sliced almonds, toasted, if desired
- Heat oven to 375°F. Mix all ingredients except crabmeat, almonds and crackers in medium bowl until well blended. Stir in crabmeat.
- Spread crabmeat mixture in ungreased pie plate, 9×1 1/4 inches, or shallow 1-quart casserole. Sprinkle with almonds.
- Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.
Remoulade with Shrimp
1 cup green onions chopped
1 cup celery chopped fine
2 tbsp. prepared horseradish
6 tbsp. Dijon mustard
¾ cup tarragon wine vinegar (make own by adding tarragon to wine vinegar)
2 tbs. paprika
¼ cup tomato catsup
1 large clove garlic
½ tsp. cayenne pepper
¾ – 1 cups salad oil
Salt and pepper to taste
Place horseradish, mustard, vinegar, catsup, paprika, cayenne, garlic and salad oil in food processor or blender and process until well blended. Check seasoning and salt and pepper to taste. Combine in bowl with shrimp, green onion and celery. Refrigerate for at least 4 hours. (I usually refrigerate without shrimp and add shrimp later when serving)
Serve over shrimp as hors d’oeuvres or as salad on lettuce with sliced avocados
5 heirloom tomatoes or m enough to make 2 cups, cored, diced, drained
1 tablespoon balsamic vinegar
¼ cup extra virgin olive oil
¾ teaspoon salt
⅛ teaspoon freshly ground pepper
1 small diameter baguette, sliced, slices toasted
1 to 2 cloves garlic, halved
Fresh basil leaves, coarsely torn
Grated parmesan (optional)
Combine tomatoes, vinegar, and one tablespoon of the olive oil, salt and pepper in a medium bowl; set aside.
Rub toasted bread slices with garlic halves; top each slice with the tomatoes. Top with basil; lightly drizzle with remain olive oil.
Sprinkle with grated parmesan.