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Shrimp Creole

 

Shrimp Creole

This recipe came from my mom’s recipe box. She always typed up her recipes on 3×5 index cards. 
Print Recipe
Servings: 2
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1/2 pound uncooked shrimp peeled and cleaned
  • 1 Tbsp butter + some oil
  • 1/2 cup coarsely chopped onion
  • 1 clove garlic chopped
  • 1/3 cup coarsely chopped celery
  • 1/3 green pepper cut into pieces
  • 1 cup peeled tomatoes (use Italian tomatoes, if canned)
  • 1/2 tsp dried basil
  • Tabasco to taste
  • salt and pepper
  • parsley

Method
 

  1. Saute vegetables (onion, garlic, celery and green pepper) in large skillet
  2. Add tomatoes, basil, Tabasco, salt, pepper, and parsley
  3. Cook until ready (cook on fairly slow fire until the tomato juice has cooked down. If it cooks down too far, add water or tomato juice)
  4. When almost ready to serve; add shrimp.
  5. Cover and cook for about 3 minutes, no longer.
  6. Serve over rice.
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Chicken & Asian Vegetable Soup

Chicken & Asian Vegetable Soup

This is the soup we make when a family member feels a cold coming on. It's fresh and wonderful. Sometimes we just make the broth and sip it from a mug.
This recipe came from a fridge calendar we received from our real estate agent. Recipe compliments of the National Chicken Council. For more great Chicken Recipes, visit https://www.chickenroost.com/chicken-recipes/
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Soup
Cuisine: Chinese
Ingredients Method

Ingredients
  

  • 4 chicken breast halves boneless and skinless, cut into thin slivers
  • 8 cups chicken broth 2 quarts
  • 1 Tbsp chili paste
  • 3 cloves garlic peeled, smashed, coarsely chopped
  • 1 piece ginger root about 4 inches wide, unpeeled, chopped coarsely
  • 2 Tbsp sesame oil
  • 2 carrots sliced at an angle
  • 1 cup show peas sliced
  • 4 scallions sliced
  • 1 cup bean sprouts
  • 1/2 cup fresh mint leaves chopped

Method
 

  1. In large saucepan, place chicken broth, chili paste, garlic, ginger and sesame oil.
  2. Bring mixture to a summer over high heat
  3. Reduce heat to low; simmer 15 minutes
  4. In separate large soup pot or dutch oven, place chicken slices and carrots
  5. Strain heated broth over chicken and carrots
  6. Simmer over medium-low heat for 5 minutes
  7. Stir in snow peas; simmer for 1 minute
  8. Stir in scallions, bean sprouts and mint; simmer an additional 2 minutes (note: if you plan to save the soup to eat later, leave out the mint and add upon reheating. Mint tastes best fresh in the soup)
  9. Serve hot.

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Aunt Fanny’s Baked Squash

Aunt Fanny's Baked Squash

Simple squash casserole recipe, loved by all! Recipe from Aunt Fanny's Cabin restaurant, once located in Smyrna, Georgia.
Print Recipe
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course: Side Dish
Cuisine: Family Recipe
Ingredients Method

Ingredients
  

  • 3 lbs yellow summer squash
  • 1/2 cup chopped onions
  • 1/2 cup cracker meal or bread crumbs (I like to use Pepperidge Farm stuffing mix for this.)
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 2 eggs, beaten
  • 1 TB sugar
  • 1/2 cup butter

Method
 

  1. Wash and cut up squash.  Boil until tender, drain thoroughly, then mash.
  2. Add all the ingredients to squash except for half of the butter and half of the cracker meal or bread crumbs. Salt and pepper may be increased to suit taste.
  3. Melt the remaining butter and mix with the remaining cracker meal or bread crumbs.
  4. Pour squash mixture into baking dish, then spread bread crumb mixture over the squash.
  5. Bake at 375 degrees for about one hour or until brown on top.

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Red Beans and Rice

Red Beans and Rice

This is somewhat based on a Spanish rice recipe a friend showed me. It doesn't resemble the creamy Cajun-style red beans, but is more like Jambalaya.
Print Recipe
Servings: 6 people
Course: Main Course
Cuisine: Family Recipe
Ingredients Method

Ingredients
  

  • 1 lb smoked sausage , cut into half moons
  • 1 TB chili paste (optional)
  • 1 medium onion , diced
  • 1 green bell pepper , diced
  • 2 cloves garlic , pressed or diced
  • 1 TB butter or oil
  • 1 cup white or brown rice (uncooked)
  • 1 15 oz can kidney beans , drained and rinsed (sometimes I also add a can of black beans for 2 cans total)
  • 1 15 oz can diced tomatoes (use seasoned ones if you like)
  • 1 cup water
  • 1 cup tomato juice or V8 (use water if you don't have this on hand)

Method
 

  1. In a tall-sided sauce pan, brown the sausage over medium-high heat (add oil if lean or drain after browning as needed). Add chili paste for more spice.
  2. Add onion, garlic, and peppers, and saute until soft.
  3. Once meat and onions are softened, add a tablespoon of butter or oil, then add uncooked rice and brown onion sausage mixture for 2-3 minutes.
  4. Add beans, stir well, then add tomatoes.
  5. Fill the tomato can with 1/2 tomato juice and 1/2 water and pour over the mixture.
  6. Stir well and bring to a boil over medium-high heat. Stir again, turn down heat to medium-low.
  7. Cover and simmer for 30-35 minutes for white rice or 55-60 minutes for brown rice. Stir 2 or 3 times during cooking to make sure all rice gets cooked.
  8. At the end of cooking time (rice should be cooked), turn off heat and let sit for 5-10 minutes to absorb liquid.

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Gazpacho Soup

Gazpacho Soup

This recipe is from my friend Beth. It's more like a liquid salad than the traditional Gazpacho that's produced using a blender or food grinder. Perfect for summer. Can be served with a dollop of sour cream.
Print Recipe
Servings: 9 cups
Course: Soup
Cuisine: Vegetarian
Ingredients Method

Ingredients
  

  • 1 46 oz can tomato juice
  • 1 medium onion , finely chopped
  • 2 large tomatoes , peeled, seeded, and chopped
  • 1 green pepper , finely chopped
  • 1 cucumber , peeled, seeded, and diced
  • 1 avocado , diced
  • 2 scallions , minced
  • 1 clove garlic , crushed
  • 1/4 cup chopped fresh parsley
  • 2 TB olive oil
  • 2 TB lime juice
  • 2 TB red wine vinegar
  • 1 1/2 TB lemon juice
  • 1 tsp dried whole tarragon
  • 1 tsp dried whole basil
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cumin
  • dash of hot sauce

Method
 

  1. Combine all ingredients; stir well.
    Chill at least 2 hours before serving.

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Chocolate Chip Cookies

Chocolate Chip Cookies

Nick from the Site Investigation Section shared this recipe with me. He retired from DEP right after I met him so I didn't get the opportunity to tell him how great this recipe is.
Print Recipe
Servings: 4 dozen cookies
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup unsalted butter, softened (two sticks)
  • 1/4 cup sugar
  • 3/4 cup brown sugar, firmly packed
  • 1 tsp vanilla extract
  • 1/2 tsp water
  • 1/4 cup cocoa powder (cream with butter)
  • 2 eggs (room temperature)
  • 2 1/4 cup unbleached all-purpose flour
  • t tsp salt
  • 1 tsp baking soda
  • 1 cup nuts, coarsely chopped (Nick's recipe used walnuts, but I prefer pecans)
  • 12 oz Semi-sweet Chocolate Chips (I use Ghiradelli chips)

Method
 

  1. In large mixing bowl, cream butter then add sugar, brown sugar, cocoa, vanilla, and water. Mix at medium speed until light brown and creamy
  2. Beat in eggs at low speed then add flour, salt, and baking soda. Mix lightly until dry ingredients are combined.
  3. Fold in nuts and chocolate chips.
  4. Preheat oven to 375 degrees.
  5. Drop cookies by rounded teaspoonful onto greased cookie sheet.
  6. Bake for 10 to 12 minutes. Cool on wire rack.

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Pumpkin Roll

Pumpkin Roll

Recipe is from back of label for Libby's 100% Pure Pumpkin. This is great for holiday potlucks.
Print Recipe
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Cake
  • 3 large eggs
  • 1 cup granulated sugar
  • 3/4 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 2/3 cup Libby's 100% Pure Pumpkin
Topping
  • 1 cup chopped walnuts or pecans
Filling
  • 1 8-oz package cream cheese
  • 1 cup sifted powdered sugar
  • 6 TBs softened butter
  • 1 tsp vanilla extract

Method
 

Cake
  1. Preheat oven to 375-degrees. Grease 15"x10" jelly-roll pan and line with parchment paper. Grease and flour paper.
  2. Prepare a clean thin cotton kitchen towel by sprinkling with powdered sugar. Set aside on flat surface for cooling cake after baking.
  3. Beat egg and sugar in large mixer bowl until thick. Beat in pumpkin.
  4. Add flour, baking powder, baking soda, cinnamon, cloves, and salt. Stir until dry ingredients are moistened.
  5. Spread evenly into prepared jelly-roll pan. Sprinkle with nuts.
  6. Bake for 13 to 15 minutes until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together and cool on wire rack.
    * recipe says to roll up starting with narrow end - this will make a short, fat roll. I like to roll up along the long side for a longer, slimmer roll so the pieces aren't so big.
Filling
  1. Beat cream cheese, powdered sugar, butter, and vanilla extract in small mixer bowl until smooth.
  2. Carefully unroll cooled cake and remove towel. Spread cream cheese mixture over cake. Reroll cake.
  3. Wrap cake in plastic wrap and refrigerate for at least one hour. Sprinkle with powdered sugar before serving, if desired.

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Garlic and Herb Cream Cheese

Garlic and Herb Cream Cheese

Cheese spread for crackers and sandwiches.
Print Recipe
Servings: 12 servings
Ingredients Method

Ingredients
  

Base (soften in advance)
  • 1 stick unsalted butter
  • 1 8 oz package cream cheese
Garlic and Herbs (substitute fresh herbs if you have them - double portion listed for dried)
  • 2 TB grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 1/2 tsp dried oregano
  • 1 tsp dried parsley
  • 1/4 tsp dried thyme
  • 1/4 tsp dried dill weed
  • 1/4 tsp dried basil
  • 1/4 tsp ground black pepper

Method
 

  1. Mix together the butter, cream cheese, Parmesan, garlic, oregano, parsley, thyme, dill, basil, and pepper in a bowl until evenly combined.
  2. Chill in refrigerator overnight or 8 hours.

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Oatmeal Scones

Oatmeal Scones

Adapted from Cooks Illustrated. September & October 2003, page 7. I make these ALL THE TIME and love them.
Print Recipe
Servings: 16 scones
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

Oats
  • 1 1/2 cups old-fashioned rolled oats or quick oats
Wet Ingredients
  • 1/2 cup half & half (or 1/4 c whole milk + 1/4 c heavy cream)
  • 1 large egg
  • 1 tsp vanilla or almond extract (vanilla for craisin or almond for date)
Dry Ingredients
  • 1 1/2 cups unbleached all-purpose flour (recipe based on Gold Medal flour)
  • 1/3 cup sugar (plus 1 TB for sprinkling)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon (for cranberry-white chocolate)
  • 10 TB cold butter cut into 1/2 inch cubes
Addins for Cranberry-White Chocolate Scones
  • 1/4 cup dried cranberries/craisins
  • 1/4 cup white chocolate chips
Addins for Almond-Date Scones
  • 1/2 cup slivered almonds (substitute for 1/2 cup oats and toast together)
  • 1/2 cup dried dates

Method
 

  1. Adjust oven rack to middle position; heat oven to 375-degrees.
  2. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7-9 minutes. Cool on wire rack; reserve 2 TB for surface work.
  3. Increase oven temp to 425-degrees.
  4. Spray second baking sheet with non-stick spray and line with parchment paper.
  5. Whisk wet ingredients (half & half, egg, and vanilla) in large measuring cup until incorporated; reserve 1 TB for glazing.
  6. In food processor, pulse dry ingredients (excluding butter) until combined, about four 1-second pulses
  7. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses.
  8. Add cooled oats and addin ingredients to processor and pulse two more times.
  9. Transfer mixture to medium bowl. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough in bowl until dough forms cohesive mass.
  10. Dust work surface with half of reserved oats, divide dough into two equal portions and turn out onto work surface, and dust top with remaining oats. 
  11. Gently pat each portion into separate 5-inch circles about 1-inch thick. Using bench scraper or chef's knife, cut dough from each circle into 8 wedges and set on parchment-lined baking sheet, spacing about 1 inch apart.
  12. Brush surfaces with reserved egg mixture and sprinkle with 1 TB sugar.
  13. Bake until golden brown, 12 to 14 minutes.
  14. Cool on baking sheet for 5 minutes then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve

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Sweet Rolls

 

Sweet Rolls

This is my grandmother Ketcham's recipe that was handed down to my mother and then to my daughter. We make these for holiday meals and they are great for making little sandwiches with leftover meat, etc. Also very good with jelly.  They're a lot like Sister Shubert rolls.
This takes a while so start rolls in the morning for dinner that night.
Print Recipe
Servings: 6 dozen rolls
Course: Side Dish
Cuisine: American, Family Recipe
Ingredients Method

Ingredients
  

  • 2 cups milk
  • 1 cup Crisco
  • 1 cup sugar (scant cup)
  • 1 cup warm water
  • 2 cakes yeast - two packets?
  • 2 tsp salt
  • unbleached flour

Method
 

  1. Dissolve yeast in warm water (~105-110°F so you don't kill the yeast)
  2. Heat milk in saucepan (don't boil) and add Crisco, sugar, and salt and mix well. Set aside to cool below yeast killing temp
  3. When milk/crisco mix cools, add in yeast water
  4. Transfer liquid to mixing bowl and add enough flour to make a stiff dough.
  5. Turn dough out onto a floured board and knead until smooth and pliable.
  6. Put in covered pan and let rise to double bulk.
  7. Beat down and let rise again.
  8. Make rolls into pans and let rise again.
  9. Bake rolls at 350-degrees for 15-20 minutes or until brown.

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