ACORN SQUASH SOUP
Yield: approximately 2 quarts
Preparation: 15 minutes
Bake: 50 minutes
Cook: 1 hour
3 acorn squash, halved and seeded
3 tablespoons butter
1 cup chopped onion
3 bay leaves
2-1/2 teaspoons sugar, divided
1 teaspoon minced garlic
1 teaspoon dried rubbed sage
1 quart chicken broth
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
1-1/2 cups shredded Cheddar cheese
1 cup heavy whipping cream
1/2 cup buttermilk
Garnish: cooked crumbled bacon
Preheat oven to 375°.
Place squash, cut side down, on a lightly-greased baking sheet, and pierce several times with a fork.
Bake for 45 to 50 minutes, or until tender. Cool slightly before handling.
With a large spoon, scrape out cooked squash into a bowl, discarding peel; set aside.
In a Dutch oven, melt butter over medium-high heat on stovetop. Add onion, bay leaves, and 1/2 teaspoon sugar. Cook for 7 to 9 minutes, stirring constantly, until onions are browned.
Add garlic and sage; cook for 1 minute, stirring constantly.
Add squash, chicken broth, salt, pepper, and remaining sugar, stirring to mix well.
Reduce heat to low. Cover and simmer for 35 to 40 minutes.
Remove and discard bay leaves.
In the work bowl of a food processor, or the container of a blender, purée squash mixture in batches and return to pan. Return to a simmer and add cheese, cream, and buttermilk. Cook for 5 minutes, stirring constantly, until cheese melts.
From Taste of the South
ALMOND CHICKEN SALAD
Yield: 4 to 6 servings
Preparation: 10 minutes
Bake: 35 minutes
2 pounds boneless chicken breasts
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup slivered almonds
2/3 cup finely diced celery
Dressing:
1 tablespoon lemon juice
1 tablespoon chopped tarragon
1 cup mayonnaise, such as Duke's®
1 tablespoon chopped parsley
2 green onions, chopped
1/2 teaspoon ground black pepper
1 to 2 teaspoons salt
Preheat oven to 325°.
Season chicken with salt and pepper. Place on a baking sheet and roast for 25 minutes, or until done. Let cool completely and cut into bite-size pieces.
Place almonds on a baking sheet and toast for 5 to 10 minutes, or until golden brown.
In a small bowl, whisk together all ingredients for dressing.
In a large bowl, combine chicken, almonds, and celery. Toss with dressing.
From Taste of the South
ASPARAGUS-AND-BACON QUICHE
Yield: 8 servings
Preparation: 20 minutes
Bake: 50 minutes
1/2 (15-ounce) package refrigerated piecrust (1 sheet)
1 pound fresh asparagus
6 slices bacon, cooked and crumbled
1 (5-ounce) package grated Swiss cheese
5 eggs
1 cup half-and-half
1 teaspoon dried tarragon
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Preheat oven to 350°.
Unroll 1 sheet of piecrust and place in a 9-inch pie plate. Fold piecrust edges under and crimp. Set aside.
Snap off tough ends of asparagus; discard tough ends. Cut asparagus into 1-inch pieces; place in a small microwave-safe baking dish. Cover dish tightly with heavy-duty plastic wrap; fold back a small corner to allow steam to escape.
Microwave on High (100 percent power) for 4 minutes, or until crisp-tender; drain well.
Place asparagus in bottom of prepared crust. Top evenly with crumbled bacon and cheese.
In a small bowl, whisk together eggs, half-and-half, tarragon, salt, and pepper. Pour over cheese.
Bake for 45 to 50 minutes, or until set.
From Taste of the South
BACON-STUFFED MUSHROOMS
Yield: approximately 4 dozen
Preparation: 25 minutes
Cook: 7 minutes
Chill: 30 minutes
Bake: 25 minutes
3 (8-ounce) packages fresh button mushrooms
1/4 cup unsalted butter
2 cloves garlic, minced
2 green onions, minced
1/4 teaspoon salt
1 (8-ounce) package cream cheese, softened
10 slices bacon, cooked and crumbled
1/4 cup shredded Cheddar cheese
Garnish: chopped fresh parsley
Remove stems from mushrooms. Finely chop enough stems to equal 1/4 cup; set aside. (Discard remaining stems.) Wipe mushroom caps clean with a damp paper towel. Place caps on a rimmed baking sheet.
In a medium saucepan, melt butter over medium heat. Add garlic, green onion, and reserved chopped mushroom stems. Cook for 4 to 5 minutes, or until tender. Stir in salt, cream cheese, and bacon, stirring until cream cheese melts. Add Cheddar cheese, stirring well.
Remove from heat, cover, and chill for 30 minutes.
Preheat oven to 350°. Spoon cream-cheese filling evenly into mushroom caps. Bake for 25 minutes. Garnish with chopped fresh parsley, if desired.
From Taste of the South
BACON-WRAPPED BREADSTICKS
Yield: approximately 36 breadsticks
Preparation: 20 minutes
Bake: 20 minutes
Cool: 15 minutes
3/4 cup lightly packed brown sugar
3 tablespoons chili powder
1 (16-ounce) package thin-sliced bacon
1 (3-ounce) package thin breadsticks*
Preheat oven to 350°.
In a pie plate, combine brown sugar and chili powder; set aside.
Cut bacon in half lengthwise. Wrap 1 piece of bacon around each breadstick. Roll each breadstick in brown-sugar mixture. Place breadsticks in a single layer on a cooling rack. Place rack on a foil-lined 15-x-10-x-1-inch jelly-roll pan.
Bake for 20 to 25 minutes. Let cool for 10 to 15 minutes. Serve at room temperature.
*Look for these breadsticks in the gourmet-cracker or Italian-food section of your local grocery store.
From Taste of the South
BELINDA'S CORNBREAD PUDDING
Recipe courtesy of Belinda Ellis
Yield: 6 to 8 servings
Preparation: 15 minutes
Bake: 45 minutes
2-2/3 cups Honey Pepper-Jack Cornbread, cut into 1-inch cubes (Recipe follows.)
1 tablespoon unsalted butter, plus extra for buttering the pan
1 cup thinly sliced onions (approximately 1/2 large onion)
3/4 cup grated aged Monterey Jack or Parmesan cheese
2 teaspoons chopped fresh parsley
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
2 cups heavy whipping cream
4 eggs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 350°. Place cornbread cubes in a buttered 8-inch square baking dish.
Heat 1 tablespoon butter in a small skillet over low heat. Add onions and cook very slowly, stirring occasionally, for at least 20 minutes, or until soft and golden brown. Remove from heat. Scatter onions, cheese, and herbs over cornbread cubes.
In a medium bowl, whisk together cream and eggs with salt and pepper. Pour over cornbread cubes. Let sit for 10 minutes to allow cornbread to absorb some of the custard. Bake for approximately 40 minutes, or until set and golden. Serve hot.
Note: Onions can be caramelized a day ahead and stored, covered, in the refrigerator. Cornbread pudding can be baked a day in advance and stored in the refrigerator, covered. Before serving, cover with aluminum foil and reheat in a preheated 375° oven for approximately 35 to 40 minutes, or until warmed through.
HONEY PEPPER-JACK CORNBREAD
Recipe courtesy of Belinda Ellis
Yield: 6 to 8 servings
Preparation: 15 minutes
Bake: 20 minutes
1/4 cup unsalted butter, melted, plus extra for buttering the pan
1 cup all-purpose soft-wheat flour, such as White Lily®
3/4 cup medium-ground yellow cornmeal
1/2 cup finely shredded pepper Jack cheese
1 teaspoon baking powder
1 teaspoon kosher salt
2 eggs
1 cup milk
3 tablespoons honey
Preheat oven to 425°. Butter an 8-inch square baking dish.
In a large bowl, combine flour, cornmeal, cheese, baking powder, and salt.
In a medium bowl, whisk together eggs, milk, and honey. Add wet ingredients to dry ingredients, stirring until just combined. Add melted butter and stir into mixture.
Pour into prepared pan and bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Note: Only a portion of this recipe is needed for Belinda's Cornbread Pudding. Cornbread can be made ahead and stored, tightly wrapped, in the freezer for a few weeks.
From Taste of the South
BEST-EVER BANANA BREAD
Yield: 2 loaves
Preparation: 10 minutes
Bake: 35 minutes
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 eggs
1 cup sugar
4 very ripe bananas, peeled and mashed
1 teaspoon vanilla extract
1/2 cup vegetable oil
1 teaspoon allspice
Preheat oven to 350°. Grease two 9-x-5-x-3- inch loaf pans; set aside.
In a medium bowl, combine flour, baking soda, baking powder, and salt.
In a large bowl, cream together eggs and sugar. Stir in mashed bananas, vanilla, oil, and allspice. Stir in flour mixture, one third at a time, until just combined. Divide batter between loaf pans.
Bake for 30 to 35 minutes.
From Taste of the South
BLT CORNBREAD SALAD
Yield: 8 servings
Preparation: 20 minutes
Bake: 15 minutes
Cook: 5 minutes
Cool: 20 minutes
Refrigerate: 3 hours
Cornbread:
1 egg
2/3 cup milk
3 tablespoons vegetable oil
1 cup self-rising cornmeal mix
Salad:
1 pound bacon, cut into small pieces
1 pint cherry tomatoes, quartered
1/2 cup sliced green onions
1/3 cup chopped fresh parsley
1/2 cup mayonnaise
1 teaspoon coarsely ground black pepper
Lettuce leaves
Preheat oven to 450°. Grease a 10-inch cast-iron skillet; place in the oven for 7 to 8 minutes or until hot. In a medium bowl, beat egg. Add all remaining cornbread ingredients; mix just until combined. Pour into hot greased skillet. Bake for 10 to 15 minutes, or until golden brown. Cool for 20 minutes.
While cornbread is baking, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. In a large bowl, combine cooked bacon, tomatoes, onions, and parsley. Add mayonnaise and pepper; mix to coat. Cut cornbread into 1/2-inch pieces. Add cornbread to salad, tossing gently to mix. Cover tightly; refrigerate for 2 to 3 hours, or overnight, before serving. Serve over lettuce, if desired.
From Taste of the South
BROCCOLI CASSEROLE
Yield: 8 to 10 servings
Preparation: 20 minutes
Bake: 45 to 50 minutes
2 quarts water
1 teaspoon salt
1 pound fresh broccoli florets
1 large yellow onion, diced
1 (16-ounce) container sour cream
1 (10.75-ounce) can cream of chicken condensed soup
1 (8-ounce) package Monterey Jack cheese, grated
1 (8-ounce) can sliced water chestnuts, drained and chopped
1/4 teaspoon ground black pepper
1 (6-ounce) box chicken-flavored stuffing mix
1/2 cup melted butter
Preheat oven to 350°.
In a 4-quart saucepan, bring water and salt to a boil over medium-high heat on stovetop. Add broccoli; cook for 4 to 5 minutes. Drain and set aside.
In a large mixing bowl, combine cooked broccoli, onion, sour cream, cream of chicken soup, cheese, water chestnuts, and pepper; stir well.
In a small mixing bowl, combine stuffing mix and melted butter. Add 1/3 stuffing mixture to broccoli mixture. Pour into a 9-x-13-inch casserole dish and top with remaining stuffing.
Bake uncovered for 45 to 50 minutes, or until bubbly.
From Taste of the South
CABBAGE POTATO SALAD
10 potatoes (boiled in jackets, peeled and sliced, not cubed)
1 head cabbage shredded
1 quart jar mayonnaise or salad dressing (I used low fat)
Onions (in rings about 3)
Green peppers (in rings about 3)
12 Hard-boiled eggs (sliced)
Celery Seed to taste
Salt and Pepper for each layer
Paprika for decorating the top of the salad.
Begin with a layer of shredded cabbage in bow. Add layer of sliced potatoes. Salt and pepper and sprinkle with celery seed. Add onion rings and peeper rings. Add sliced boiled eggs and then spread mayonnaise all over. Be sure to use enough to cover mixture. This is the secret. Now-start all over again with your layers, ending with mayonnaise and eggs. This amount will serve at least 10 and possibly more. It is best if it is refrigerated 24 hours before serving.
CAFÉ BRÛLÉE
Yield: 8 to 10 servings
Preparation: 10 minutes
1 tablespoon French Mulling Spices such as Vanns
1/2 cup ground coffee, preferably with chicory*
1 quart water*
Garnish: cinnamon sticks
Place mulling spices and ground coffee in brewing basket of coffeemaker. Add water and brew coffee according to manufacturer's instructions.
Garnish with cinnamon sticks, if desired.
*Adjust amount according to desired coffee strength.
From Taste of the South
CAJUN CABBAGE IN CROCK POT
1 medium head cabbage, sliced
3 Irish potatoes, sliced
2 onions, sliced
2 cups leftover ham bits, chopped
1 small can diced tomatoes (hot or not so hot)
one fourth cup butter or margarine
one half cup water
parsley and bay leaf
salt and pepper
Layer cabbage, Irish potatoes and onions; salt and pepper lightly. Sprinkle a very few flakes of parsley and put in a bay leaf. Drizzle with melted butter, then layer of ham; repeat layers. Make several holes through casserole; pour 1 can tomato bits and one half cup of water. Cover and simmer on low for several hours until vegetables are tender.
CARAMELIZED ONIONS AND MUSHROOMS WITH ROSEMARY AND THYME
Yield: 4 servings
Preparation: 15 minutes
Cook: 30 to 45 minutes
2 sweet onions (such as Vidalia), peeled and cut vertically into 1/2-inch wedges
8 ounces fresh mushrooms, halved or quartered
1/4 cup fresh rosemary leaves
1/4 cup fresh thyme leaves
1/4 cup olive oil
Salt to taste
Ground black pepper to taste
Preheat oven to 400°.
In a large bowl, toss together onions, mushrooms, rosemary, and thyme. Drizzle olive oil over vegetables and toss again.
Spread evenly in a roasting pan or baking dish and bake, stirring occasionally, for 30 to 45 minutes until onions are caramelized. Season with salt and pepper to taste.
From Taste of the South
CARIBBEAN ASPARAGUS
Yield: 5 servings
Preparation: 10 minutes
Cook: 5 minutes
1 pound fresh asparagus
1/4 cup butter, melted
1 tablespoon fresh lime juice
1/8 teaspoon salt
1/8 teaspoon ground red pepper
2 tablespoons chopped fresh cilantro
Snap off tough ends of asparagus; discard tough ends. Place in an 11-x-7-x-11/2-inch microwave-safe baking dish. Cover dish tightly with heavy-duty plastic wrap; fold back a small corner to allow steam to escape.
Microwave on High (100 percent power) for 5 minutes, or until crisp-tender, turning dish after 3 minutes; drain well. Set aside and keep warm.
In a small bowl, combine melted butter, lime juice, salt, and pepper. Pour over asparagus. Sprinkle with chopped cilantro.
From Taste of the South
CAULIFLOWER SALAD
1 head lettuce
1 head cauliflower
1 cup chopped onions
1 cup chopped celery
1 cup chopped, fresh mushrooms
1 pound bacon, fried and crumbled
1 cup of mayonnaise (regular or low fat)
1/2 cup Parmesan cheese (more or less to your taste)
Break up the lettuce and cauliflower and layer with other vegetables and bacon in a bowl. Seal the top with mayonnaise and sprinkle with cheese. Store in the refrigerator for several hours. Mix all and serve.
CHEESY SMASHED NEW POTATOES
Yield: 6 to 8 servings
Preparation: 10 minutes
Cook: 20 minutes
3 pounds new potatoes, washed and quartered
1 tablespoon salt
1/2 cup warm milk
1/4 cup butter, softened
1 (3-ounce) package cream cheese, softened
1-1/2 cups grated Cheddar cheese
Salt to taste
Ground black pepper to taste
Place new potatoes and salt in a 4-quart saucepan with enough water to cover; bring to a boil over high heat on stovetop. Cover with lid and cook for 15 to 20 minutes until fork tender; drain well.
Mash potatoes with fork or potato masher. Add milk, butter, cream cheese, and Cheddar cheese, stirring to combine. Season with salt and pepper.
Serve immediately.
From Taste of the South
CILANTRO-CHILI BUTTER
Recipe development by Betty Terry
Yield: approximately 1 cup
Preparation: 5 minutes
1 cup butter, softened
1 teaspoon chili powder
1/4 teaspoon ground cumin
2 tablespoons finely chopped fresh cilantro
1/4 teaspoon salt*
*If using salted butter, omit salt.
In a small bowl, combine butter, chili powder, and cumin; mix well. Stir in cilantro and salt. Store in an airtight container.
From Taste of the South
CLASSIC PIMENTO-CHEESE SPREAD
Yield: 1-1/2 cups
Preparation: 10 minutes
2 (3-ounce) packages cream cheese, softened
1 cup grated mild Cheddar cheese
1/4 cup diced pimentos, drained
2 tablespoons sugar
1/4 teaspoon paprika
1/4 teaspoon celery salt
1/8 teaspoon cayenne pepper
Place all ingredients in the work bowl of a food processor. Pulse until smooth. Cover and chill until ready to use.
From Taste of the South
COCA COLA BING CHERRY SALAD
I used to make this gelatin salad a lot when the boys were at home. They always loved Coca-Cola and anything that had Coca-Cola in it. I have not made this with Diet Coke; however, I bet some of you might prefer to do this. Possibly the stores have sugar free black cherry gelatin also.
2 3 oz. packages black cherry gelatin
1 20 ounce can crushed pineapple
1 20 ounce can pitted black cherries
2 small Coca Colas
1 cup pecans
Drain fruit and reserve juices. Measure juices and heat to boiling to dissolve gelatin. Add as much of the 2 Cokes as needed for required liquid (4 cups total). Cool until syrupy. Cut cherries into fourths and cut pecans into large pieces. When gelatin has begun to set, stir in fruit and nuts. Pour into oiled ring mold and congeal. (You can use Pam rather than Wesson Oil if you like.) When ready to serve, fill center of ring with cottage cheese.
This is a sophisticated version of a popular childhood drink of mine from Payne's Drug Store in Scottsboro-Cherry Coke. This salad is great by itself or with ham, chicken or turkey. Great for a salad luncheon since it is so pretty and unusual in color.
CORN AND SAUSAGE CHOWDER
Yield: 12-1/2 cups
Preparation: 10 minutes
Cook: 50 minutes
1 pound Grandma Broadbent's pork sausage
1 large onion, chopped
5 cups warm water
3 large baking potatoes, peeled and cut into 1/4-inch pieces (about 7 cups)
2 teaspoons salt
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1 (15.25-ounce) can whole-kernel corn, drained
1 cup chicken broth
1 cup heavy cream
In a large skillet, brown sausage until crumbly over medium heat on stovetop. Reserve 2 tablespoons sausage fat, remove sausage from skillet, and drain on paper towels.
In a large Dutch oven, heat 2 tablespoons reserved sausage fat over medium-high heat on stovetop. Add onion and sauté until tender. Add water, potatoes, salt, basil, and pepper. Cover and simmer for 15 minutes. Stir in corn, chicken broth, and cream. Simmer for 10 minutes, or until potatoes are tender.
From Taste of the South
CORNBREAD CASSEROLE
1 can whole kernel corn, drained
1 can cream style corn
1 pkg. corn bread mix (8 1/2 oz. pkg.)
1 egg
2 tablespoons. butter/margarine, melted
1/4 tsp. garlic powder
1/4 tsp. paprika
In a large bowl, combine all ingredients. Pour into a greased 11" x 7" x 2" baking dish. Bake at 400 for 25-30 minutes or until the top and edges are golden brown.
Yield: 4-6 servings
CORNBREAD DRESSING (Cornbread recipe follows)
5 slices white bread, toasted and crumbled
1 teaspoon poultry seasoning
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 cup finely chopped onion
1 cup finely chopped celery
3 tablespoons chicken or turkey broth
1 (10-3/4 ounce) can cream of chicken soup
3 to 4 cups chicken broth
Preheat oven to 350 degrees. Spray 9 x 13 x 2-inch baking dish with non-stick vegetable spray.
In a large bowl, crumbled cornbread and white bread. Add poultry seasoning, pepper, rubbed sage, garlic powder, and salt to bread.
In a medium saucepan, combine onion, celery, and 3 tablespoons broth. Cook over medium heat until vegetables are tender. Add vegetable mixture to cornbread. Stir in cream of chicken soup. Add enough broth to hold dressing, adjusting for desired moistness. (3 cups for a drier dressing and 4 cups for a moist dressing)
Spoon dressing into prepared dish. Bake for 30 to 35 minutes or until lightly brown and set. Let dressing stand 10 minutes before serving. Yield: 8 to 10 servings.
CORNBREAD
1 tablespoon vegetable oil
2 cups self-rising cornmeal
1/3 cup self-rising flour
1 tablespoon sugar
2 cups buttermilk
3 eggs, lightly beaten
Preheat oven to 450 degrees. Place oil in a 10-inch cast iron skillet. Place skillet in oven for 3 to 4 minutes. Tilt pan to coat with oil.
In a medium bowl, combine cornmeal, flour, sugar, buttermilk, and eggs. Stir until well blended. Pour batter into prepared skillet and bake for 25 to 30 minutes or until brown. Note: Cornbread should be cooled before making dressing. Can be made 24 hours in advance.
From Taste of the South
COUNTRY-HAM POTATO SOUP
Yield: 4 servings
Preparation: 15 minutes
Cook: 30 minutes
1/4 cup butter
1-1/2 cups chopped onion
1 tablespoon minced garlic
1 cup chopped country ham
2 tablespoons all-purpose flour
3 cups chicken broth
4 cups unpeeled, chopped new potatoes
1-1/2 cups heavy cream
2 teaspoons fresh chopped thyme
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1 cup shredded sharp Cheddar cheese
1/2 cup sour cream
Garnish: additional chopped country ham
In a large stockpot, over medium-high heat, melt butter. Add onion, garlic, and ham; cook for approximately 4 minutes, or until onion is soft and ham begins to brown. Add flour and stir for approximately 1 minute, or until well blended. Add broth and stir; cook until thickened and bubbly. Add potatoes; bring to a simmer. Reduce heat to medium-low, cover, and cook for 15 minutes, or until potatoes are tender.
With a potato masher, mash potatoes until only a few chunks remain. Add cream, thyme, red pepper flakes, and black pepper; cook for 2 minutes. Stir in cheese and sour cream until well blended. Garnish with additional chopped country ham, if desired.
From Taste of the South
COZY HOT CHOCOLATE
Yield: 4 servings
Preparation: 5 minutes
Cook: 10 minutes
2 cups milk
3/4 cup heavy cream
3 ounces premium dark semisweet chocolate, finely chopped (such as Caillebault or Scharffen Berger)
1 teaspoon brown sugar
1 teaspoon ground cinnamon
Garnish: whipped cream and additional ground cinnamon
In a saucepan, bring milk and heavy cream to a simmer over low heat on stovetop. Add chocolate, brown sugar, and cinnamon. Whisk continuously until chocolate is dissolved. Serve immediately with fresh whipped cream and an additional sprinkle of cinnamon, if desired.
From Taste of the South
CRANBERRY RELISH
2-1/2 cups orange juice
1 (3-ounce) package cranberry-flavored gelatin
3/4 cup dried cranberries
3/4 cup chopped oranges
1 cup chopped toasted pecans
2 teaspoons grated orange peel
In a medium saucepan, bring orange juice to a boil. Add gelatin and stir until gelatin is completely dissolved. Transfer to medium glass or plastic bowl and refrigerate until thickened (1 to 1-1/2 hours). Stir in dried cranberries, oranges, pecans, and orange peel.
Cover and refrigerate at least 1 hour before serving. May be made day before serving. Yield: 6 to 8 servings.
From Taste of the South
CREAMY STRAWBERRY SALAD
Yield: 8 to 10 servings
Preparation: 10 minutes
Chill: 4 hours or overnight
1 (6-ounce) package strawberry-flavored gelatin
2 cups boiling water
1-1/2 cups cold water
1 (16-ounce) container sour cream
1 (10-ounce) package frozen sliced strawberries, thawed
2 (8-ounce) containers strawberry yogurt
1 (16-ounce) container frozen nondairy whipped topping, thawed
Garnish: sliced almonds, fresh strawberries, and lettuce leaves
In a medium mixing bowl, mix together gelatin and hot water, stirring until completely dissolved. Add cold water. Whisk in sour cream until smooth. Stir in strawberries and pour into a 9-x-13-inch pan. Chill for approximately 4 hours until completely set.
In a medium mixing bowl, mix together yogurt and whipped topping until well combined. Gently spread yogurt mixture over gelatin layer; chill.
Garnish with sliced almonds, fresh strawberries, and lettuce leaves, if desired.
From Taste of the South
CROCK-POT BAKED BEANS
1/2 pound bacon, cut pieces in half
1 cup chopped onion
1 medium bell pepper, chopped
2 (28-ounce) cans pork and beans
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon mustard
1/2 cup brown sugar
1/4 cup barbeque sauce
Cook bacon pieces in large skillet until crisp. Remove bacon, reserve 3 tablespoons bacon drippings. Add onion and bell pepper and cook until tender. Add pork and beans, ketchup, Worcestershire sauce, mustard, brown sugar, and barbeque sauce. Mix well.
Place beans in Crock-Pot and cook on low 4 to 6 hours. Yield: 8 to 10 servings.
From Taste of the South
DUKE'S BLUE-CHEESE COLESLAW WITH APPLES AND WALNUTS
Yield: 8 servings
Preparation: 10 minutes
Chill: overnight
1/2 cup Duke's Mayonnaise
1/2 cup sour cream
1/2 cup plus 2 tablespoons crumbled blue cheese, divided
1 pinch garlic salt
1/2 cup chopped Granny Smith apple
1 (8.5-ounce) package shredded mixed red and green cabbage with carrots
1/3 cup coarsely chopped candied walnuts
In a mixing bowl, combine mayonnaise, sour cream, 1/2 cup blue cheese, and garlic salt, stirring until creamy. Stir in apple.
Place shredded cabbage and carrots in a large bowl. Pour mayonnaise mixture over cabbage, stirring until well-coated.
Cover and refrigerate slaw overnight so that flavors can blend.
Sprinkle candied walnuts and remaining 2 tablespoons blue cheese over slaw before serving.
From Taste of the South
ESTELLE'S DILL PICKLES
Yield: 5 to 7 pints
Preparation: 1 hour
Cook: 13 minutes
30 to 36 small crisp cucumbers
14 cloves garlic, sliced and divided
7 teaspoons mustard seed, divided
14 sprigs fresh dill weed, divided
3 cups water
3 cups vinegar
5 tablespoons pickling or canning salt
Wash cucumbers and trim stem ends.
Place 1 clove garlic, 1/2 teaspoon mustard seed, and 1 sprig dill weed in each jar. Pack jars half full with cucumbers. Repeat layers, leaving a 1/2-inch headspace.
Combine water, vinegar, and salt in a stainless-steel saucepan over medium-high heat and bring to a boil. Pour boiling liquid over cucumbers, leaving a 1/2-inch headspace. Wipe rims. Place canning lids and bands on jars; screw on firmly.
Process in a boiling-water canner for 3 minutes. Remove and place jars on a towel or rack to cool. Allow pickles to sit for 1 week before eating so flavors will penetrate cucumbers.
From Taste of the South
FRESH TOMATOES WITH BASIL VINAIGRETTE
Yield: 6 to 8 servings
Preparation: 10 minutes
4 large ripe tomatoes, cut into 1/2-inch slices
1/4 cup white-wine vinegar
2 tablespoons lemon juice
1 tablespoon fresh basil, chopped
1/2 teaspoon sugar
1/2 cup olive oil
4 slices bacon, cooked and crumbled
Arrange tomatoes in a shallow bowl or serving platter; set aside.
In a small bowl, combine vinegar, lemon juice, basil, and sugar. Slowly whisk in olive oil in a thin stream. Drizzle mixture over tomatoes and top with crumbled bacon.
From Taste of the South
FRIED PICKLES
Yield: 4 servings
Preparation: 10 minutes
Cook: 3 to 4 minutes per batch
Vegetable oil for frying
1 cup self-rising cornmeal mix
1/4 cup all-purpose flour
1/2 teaspoon black pepper
1 egg, lightly beaten
1/2 cup milk
2 cups dill chips, well-drained
In a deep fryer or a large Dutch oven with a deep-frying thermometer, heat oil to 360°.
In a shallow bowl, stir together cornmeal mix, flour, and black pepper.
In another bowl, combine egg and milk.
Dip dill chips in milk mixture and roll in cornmeal mixture. Fry pickles in batches for approximately 3 minutes per batch until golden brown. Drain on paper towels.
From Taste of the South
FRIED PIMENTO-CHEESE BALLS
Yield: 24 (1-inch) balls (approximately 8 servings)
Preparation: 15 minutes
Cook: 5 minutes
1-1/2 cups grated sharp Cheddar cheese
1/4 cup diced pimentos, drained
2 tablespoons all-purpose flour
1 teaspoon hot pepper sauce
1/2 teaspoon Creole seasoning
3 egg whites, beaten stiff
2 cups panko (Japanese-style bread crumbs), divided*
Oil for frying
1 recipe Creole Ranch Dipping Sauce (Recipe follows.)
In a medium bowl, combine cheese, pimentos, flour, hot pepper sauce, and Creole seasoning. Stir in egg whites and 1 cup panko.
Roll mixture into 24 (1-inch) balls. Roll each ball in remaining 1 cup panko to coat well. Fill a Dutch oven two-thirds full with oil and heat to 350° over medium heat. Fry cheese balls, 4 at a time, for 30 seconds to 1 minute, or until lightly browned.
Drain on paper towels and keep warm. Serve with Creole Ranch Dipping Sauce.
*Panko can be found in the Asian foods section in most supermarkets.
CREOLE RANCH DIPPING SAUCE
Yield: approximately 1 cup
Preparation: 10 minutes
3/4 cup sour cream
1 tablespoon Creole mustard
1 teaspoon dry ranch-flavored salad dressing and recipe mix
1/2 teaspoon dried dill
1/2 teaspoon dried chives
1/8 teaspoon salt
In a small bowl, combine all ingredients. Cover and chill until ready to use.
From Taste of the South
GARLIC-CHIVE BUTTER
Recipe development by Betty Terry
Yield: approximately 1 cup
Preparation: 5 minutes
1 cup butter, softened
2 tablespoons finely chopped fresh chives
1 to 2 cloves garlic, minced
1/4 teaspoon salt*
*If using salted butter, omit salt.
In a small bowl, combine butter, chives, and garlic; mix well. Stir in salt. Store in an airtight container.
GREEN BEANS WITH RED PEPPERS
Yield: 12 servings
Preparation: 30 minutes
Cook: 40 minutes
1/4 cup olive oil
2 red bell peppers, chopped
2 onions, chopped
3 pounds fresh green beans, washed and trimmed
2 tablespoons fresh lemon juice
2 tablespoons soy sauce
1 tablespoon garlic salt
1 teaspoon sugar
1/2 teaspoon ground black pepper
In a large Dutch oven, heat olive oil over medium-high heat on stovetop. Add red peppers and onions; cook for 3 to 4 minutes. Add remaining ingredients, stirring to mix well.
Reduce heat to medium. Cover, and cook for 30 to 35 minutes, or until vegetables reach desired doneness, stirring occasionally.
From Taste of the South
GRILLED PORTOBELLO CAESAR SALAD
Yield: 4 to 6 servings
Preparation: 30 minutes
Cook: 12 minutes
1 (6-ounce) package baby portobello mushroom caps, quartered
1/4 cup olive oil
1 head Romaine lettuce, chopped, hearts removed
2 avocados, peeled and diced
2 ounces thinly sliced country ham, cut into 1⁄4-inch strips
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 recipe Creamy Caesar Dressing (Recipe follows.)
1 recipe Parmesan Croutons (Recipe follows.)
Garnish: grated Parmesan cheese
Preheat grill to 400°. Lightly brush mushroom caps with olive oil to coat. Cook mushrooms on uncovered grill, turning often, for 6 to 8 minutes, or until tender. Drain on paper towels.
In a large bowl, combine mushrooms, lettuce, avocados, ham, salt, and pepper. Drizzle with half of dressing to coat. Serve with Parmesan Croutons and remaining dressing on the side. Garnish with grated Parmesan cheese, if desired.
Note: To keep avocados from browning, gently toss them in 1 teaspoon lemon juice.
CREAMY CAESAR DRESSING
Yield: 1 cup
Preparation: 10 minutes
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/4 cup lemon juice
2 teaspoons Dijon-style mustard
1 teaspoon anchovy paste
1 teaspoon chopped garlic
1/8 teaspoon salt
1/8 teaspoon ground white pepper
In the container of an electric blender, combine all ingredients and process until well blended.
PARMESAN CROUTONS
Yield: approximately 3 dozen croutons
Preparation: 10 minutes
1 loaf crusty French bread, cut into 1/2-inch slices
1/2 cup butter, melted
3/4 cup grated fresh Parmesan cheese
Preheat oven to 350°. Using a pastry brush, lightly brush each bread slice with melted butter. Cut each slice in half. Sprinkle Parmesan cheese on each slice. Place on a baking sheet.
Bake for 8 minutes, or until light golden brown. Let cool on pan for 2 minutes. Transfer to a wire rack to cool completely. Store in an airtight container.
From Taste of the South
HONEY-BASIL BUTTER
Yield: approximately 1 cup
Preparation: 5 minutes
1 cup butter, softened
2 tablespoons honey
2 tablespoons finely chopped fresh basil
1/4 teaspoon salt*
*If using salted butter, omit salt.
In a small bowl, combine butter and honey; mix well. Stir in basil and salt. Store in an airtight container.
From Taste of the South
HOT CORN
Many years ago one of Joe's dental assistants started this recipe at Joe's office functions. It has always been Joe's favorite recipe for dental parties. If you like corn and jalapeno peppers this is sure to be a VERY EASY and favorite recipe for your family. I am sorry I cannot give you the name of the assistant who originated this Pullen DMD, PC favorite! Serve this easy dish and wait for rave reviews.
2 cans shoe peg corn
1 Eight ounce package of cream cheese
1 stick of butter
Jalapenos to taste
Salt and pepper
Bake at 350 degrees until hot. About 15 minutes.
HUSH PUPPIES
Yield: 2 dozen
Preparation: 10 minutes
Cook: 5 to 6 minutes per batch
Vegetable oil for frying
1-1/2 cups yellow cornmeal
1 cup self-rising flour
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
1/2 cup finely chopped green onion
1/2 cup finely chopped celery
3/4 cup buttermilk
1 egg, lightly beaten
1/4 teaspoon hot sauce
Creole seasoning to taste
Fill a Dutch oven or a deep fryer with vegetable oil to a 2-inch depth. Heat oil to 350°.
In a medium bowl, mix cornmeal, flour, salt, sugar, and black pepper. Add green onion and celery, stirring to combine.
In a small bowl, mix together buttermilk, egg, and hot sauce. Combine buttermilk mixture with cornmeal mixture.
Drop batter by teaspoonfuls into hot oil. Fry for 5 to 6 minutes, turning several times, until golden brown. Drain on paper towels and sprinkle with Creole seasoning to taste.
From Taste of the South
INDIVIDUAL BREAKFAST QUICHES
Yield: 18 quiches
Preparation: 30 minutes
Bake: 20 minutes
2 tablespoons butter
1/2 cup chopped onion
6 eggs
2 cups milk
1 tablespoon chopped fresh chives
1/4 teaspoon ground black pepper
2 cups shredded Cheddar cheese
1 cup maple bacon such as Broadbent's, cooked and crumbled
2-1/2 English muffins, crumbled
Preheat oven to 400°. Lightly grease 18 muffin cups.
In a small skillet, melt butter over medium heat on stovetop. Sauté onion until tender; set aside.
In a large bowl, whisk together eggs, milk, chives, and pepper. Stir in cheese, crumbled bacon, crumbled English muffins, and cooked onion. Spoon batter into prepared muffin cups.
Bake for 20 minutes. Let cool in cups for 5 minutes before removing.
From Taste of the South
LEMON JELL-O TAKE-ALONG SALAD
Dear Martha, This recipe has been in my file for about 40 years
Dissolve 2 pkgs. Sugar Free Lemon Jell-O in 2 cups boiling water. Place one frozen Welch's Grape Juice concentrate into the Jell-O/water and stir until dissolved. Add one small can crushed pineapple (undrained) and pour into a bowl lined with pecan halves. Refrigerate to set.
TOPPING: One Dream Whip envelop prepared according to the package - set aside. Beat one 8 oz. Fat Free Philly Cream cheese and add 2 T sugar and 2T fat free Mayo. Fold in the prepared Dream Whip. Add a handful (as many as your hand will hold) of miniature marshmallows. Spread this all over the top of the set Jell-O. Refrigerate until needed.
This is the blackest looking Jell-O and everyone thinks that the pineapple is blue berries. It is just fun to say when they ask what flavor Jell-O I used "LEMON" and just watch the faces. Blueberries - no crushed pineapple. At any rate it is a regular at Pot Luck dinners here in my home town in Tennessee.
MARINATED COLD VEGETABLES
1 16 ounce can French style green beans, drained
1 16 ounce can English peas, drained
1 16 ounce can shoe peg white corn, drained
1 2 ounce jar pimento, chopped
1 cup green pepper, chopped
1 cup celery, chopped
1 cup green onion, chopped
1 teaspoon salt
1 teaspoon pepper
1 tablespoon water
3/4 cup white vinegar
1/2 cup Wesson Oil
4 teaspoons Sweet and Low
Combine the vegetables together in a bowl. In saucepan, bring the last six ingredients to a full boil. Let cool, then add to the vegetables. Marinate overnight.
Nearly every Mother's Day or other holiday, my Mama would fix this dish since it could be made the day before. We always went to church on Sunday morning and we would get a corsage - red if mother was alive and white if mother was dead. The men in our family would wear a boutineer also in either red or white to honor their mothers. My grandparents would come to our house for Mother's Day dinner and we would have presents for both my Mama and my Nannie. Mother's Day was a big celebration at our house as was Father's Day. -- Martha
MEXICAN WHITE CHEESE DIP
Yield: approximately 4 cups
Preparation: 10 minutes
Cook: 30 minutes
1/2 onion, finely chopped
2 jalapeño peppers, seeded and finely chopped
6 ounces Oaxaca Mexican cheese, coarsely chopped*
1 pound white American cheese, coarsely chopped
1 cup half-and-half
In the top of a double boiler, combine all ingredients. Cook, on stovetop, over simmering water, for 30 minutes, stirring occasionally. Serve with tortilla chips.
*Look for this soft, white cheese in your grocer's dairy case
From Taste of the South
MIXED VEGETABLE SALAD
1 cup chopped fresh broccoli
1 cup chopped fresh cauliflower
3 cups shredded cabbage
1/2 cup radishes, sliced
1/2 cup chopped green onions
3/4 cup mayonnaise
1/4 cup wine vinegar
1/4 cup lemon juice
2 tablespoons celery seed
Salt and pepper to taste
In large bowl, combine broccoli, cauliflower, cabbage, radishes, and green onion. In small bowl, combine mayonnaise, vinegar, lemon juice, and celery seed. Toss dressing with vegetables. Add salt and pepper to taste. Cover and refrigerate in air-tight container. Will keep for several days. Yield: 10 servings.
From Taste of the South
MODERN RECIPE - EGGPLANT PATRICE
1 small eggplant
4 medium tomatoes
2 medium green peppers, chopped
2 medium onions, chopped
3/4 pound sharp cheddar cheese slices (1/8 inch thick)
salt
pepper
garlic salt
Slice unpeeled eggplant 1/4" thick; parboil. Drain on paper towels; layer egg plant in casserole. Layer tomato; fill spaces, with green pepper and onions. Sprinkle each layer with seasoning. Top layer with cheese. Cover and bake at 400 degrees for 30 minutes. Remove cover and bake at 350 degrees for 30 minutes. Serves 8.
NEW POTATO SALAD
1-1/2 pounds small, new red potatoes, quartered and boiled
1 cup mayonnaise
1/2 cup sour cream
1-1/2 teaspoons prepared horseradish
1 tablespoon spicy mustard
1 teaspoon celery seed
1/2 teaspoon salt
1 cup chopped, fresh parsley, divided
5 green onions, chopped
In small bowl, combine mayonnaise, sour cream, horseradish, mustard, celery seed, and salt.
In large bowl, combine cooked potatoes, 1/2 cup parsley, and green onions. Add mayonnaise mixture and combine until blended.
Cover and chill for 2 hours or overnight. Sprinkle with remaining 1/2 cup parsley prior to serving. Yield: 8 servings.
From Taste of the South
OKRA AND TOMATO CASSEROLE
This recipe is again taken from the Congressional Club cookbook and is a great recipe to finish off the summer season's vegetables. If you are interested in ordering the cookbook, write to The Congressional Club, 2001 New Hampshire Ave., N.W., Washington, D.C. 20009 or call (202) 332-1155.
3 T. oil or bacon grease
1 large white onion, chopped
4 cloves garlic, minced
1 20-oz. bag frozen cut okra (or you could use fresh)
1 28-oz. can Italian style tomatoes, cut into large chunks
2 T. picante sauce, medium hot
salt and pepper to taste
1/4 c. breadcrumbs
Over medium heat, sauté the chopped onion in oil until soft. Add garlic and stir for 2 minutes. Add okra, stir until soft and ropey. Add tomatoes, cook 5 minutes. Add picante sauce, salt and pepper. Pour into casserole. Top with breadcrumbs and bake at 350 degrees for about 20 - 30 minutes. (It should be bubbling and bread crumbs brown.)
By: Mrs. J. Bennett Johnston, wife of former Senator from Louisiana
ORANGE CONGEALED SALAD
1 (3-ounce) package orange gelatin
1/3 cup sugar
1 cup hot water
1 cup sour cream
1/2 teaspoon vanilla extract
1 (8-ounce) can crushed pineapple, drained
1 (11-ounce) can mandarin oranges, drained
1/2 cup chopped pecans
Dissolve gelatin and sugar in hot water. Chill until partially set. Add sour cream and vanilla extract. Fold in pineapple, oranges, and pecans. Pour into 8 x 8-inch square dish and refrigerate until set. Yield: 6 servings.
From Taste of the South
ORANGE FRUIT DIP
1 can sweetened condensed milk
1 6 oz. can of frozen orange juice, thawed - do not add water
zest of an orange
Mix the the sweetened condensed milk and the orange juice, stir in the orange zest. This is a really tasty dip for grapes, bananas, pineapple, strawberries, melon and more!
OUR FAVORITE BAKED BEANS
1-pound ground beef
1-cup ketchup
1 2-pound can pork and beans
1/2-cup light molasses
1/2 cup chopped onion
1/2-cup brown sugar
1 medium chopped green pepper
1/2 cup Heinz BBQ Sauce with mushrooms or 1/2 cup Heinz hickory flavored BBQ sauce
Dash of garlic powder and salt
Brown and drain ground beef. Sauté green pepper and onion in grease from beef. Add remaining ingredients. Mix well. Tightly cover and bake in a 350 degrees oven for 20 minutes. Uncover and cook for an additional 15 minutes.
(Suitable for freezing.)
By: Trent Lott (Senator from Mississippi)
OVERNIGHT YEAST ROLLS
Recipe development by Rebecca Touliatos
Yield: approximately 3 dozen
Preparation: 25 minutes
Refrigerate: 8 to 24 hours
Rise: 2 hours
Bake: 15 minutes
1 cup vegetable shortening
3/4 cup sugar
1-1/2 teaspoons salt
1 cup boiling water
2 (.25-ounce) packages active dry yeast
1 cup warm milk (105° to 115°)
2 eggs
7-1/2 cups all-purpose flour, divided
3 tablespoons butter, melted
In a large bowl, combine shortening, sugar, and salt. Pour boiling water over mixture and beat at low speed with an electric mixer until shortening is melted; let cool for 5 minutes.
In a small bowl, dissolve yeast in warm milk; let stand for 5 minutes. Stir into shortening mixture.
Add eggs, beating well with an electric mixer. Gradually add 5 cups flour, beating until smooth. Gradually add remaining flour, beating well after each addition, until dough is smooth. Cover, and chill dough for at least 8 hours.
Lightly grease 3 (12-cup) muffin pans. Shape dough into 1-inch balls, and place 3 dough balls in each muffin cup. Cover and let rise in a warm place (85°), free from drafts, for 1-1/2 to 2 hours, or until doubled in size.
Preheat oven to 350°.
Bake rolls for 14 to 16 minutes, or until golden brown. Brush hot rolls with butter.
From Taste of the South
PASADENA SALAD
Three fourths cup shrimp (1 small can)
One half cup peas
1 and one half cups celery
one half cup radishes
1 teaspoon tarragon vinegar
one fourth cup nuts
one half cup mayonnaise
Cut shrimp in small pieces. Dice celery and cut radishes in think slices. Combine vegetables, adding a little salt and pepper. Pour into a salad bowl, spread mayonnaise over top, sprinkle with chopped nuts and garnish with tiny heart lettuce. Serve lettuce leaves on a side platter.
PEACH MELBA SALAD
Recipe development by Loren Wood
Yield: 4 servings
Preparation: 5 minutes
1 (5-ounce) bag baby spinach
1 (1-pint) container fresh raspberries
1 (2.25-ounce) package sliced almonds, toasted
2 peaches, peeled, pitted, and sliced
1 recipe Warm Bacon Vinaigrette (Recipe follows.)
Garnish: crumbled goat cheese
In a large bowl, combine spinach, raspberries, almonds, and peaches. Drizzle with half of Warm Bacon Vinaigrette, tossing carefully to coat. Garnish with crumbled goat cheese, if desired. Serve remaining dressing on the side.
WARM BACON VINAIGRETTE
Recipe development by Loren Wood
Yield: approximately 1 cup
Preparation: 15 minutes
Cook: 7 minutes
2 tablespoons butter
2 teaspoons chopped shallot
2 tablespoons light brown sugar
2 teaspoons cornstarch
1/4 teaspoon salt
2 tablespoons water
1/4 cup raspberry balsamic vinegar
4 slices bacon, cooked and crumbled
In a small non-stick skillet, melt butter over medium heat. Add shallot and cook for 2 minutes. Set aside.
In a medium bowl, whisk together brown sugar, cornstarch, and salt. Slowly add water and vinegar, whisking constantly.
Add crumbled bacon to shallots and pour vinegar mixture over it. Cook over medium heat, stirring constantly, for approximately 5 minutes, or until mixture thickens. Serve immediately.
From Taste of the South
PIMENTO-CHEESE CORNBREAD
Yield: 16 servings
Preparation: 8 minutes
Bake: 15 to 20 minutes
4 teaspoons butter, melted
2 cups shredded Cheddar cheese
1 (12-ounce) jar roasted red peppers, chopped
1 cup plain yellow cornmeal
1 cup all-purpose flour
1 cup milk
1/4 cup canola oil
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
Preheat oven to 400°.
Brush melted butter in a cast-iron cornbread pan or skillet, coating entire surface so that cornbread does not stick. Place pan in oven to heat.
In a large mixing bowl, combine remaining ingredients, stirring until just moist. Spoon batter into prepared pan.
Bake for 15 to 20 minutes, or until top begins to brown.
From Taste of the South
POTATO CASSEROLE
1 half can of evaporated milk
1 lg. bag frozen Country Style Hash Brown Potatoes
1 can Cream of Chicken soup
16 oz. sour cream
1 medium onion, chopped
1 stick margarine, melted
2 cups shredded cheddar cheese
salt and pepper to taste
1 T. parsley
Cornflakes
Mix ingredients. Top with crushed cornflakes. Bake at 400 degrees for 40 minutes covered, then reduce to 350 degrees for 40 minutes uncovered. This is a great dish for those cold winter nights!
By: Toni Duggar
PURPLE ASPARAGUS TART
Yield: 1 (10-inch) tart
Preparation: 20 minutes
Cook: 5 minutes
Bake: 23 minutes
1 pound fresh purple asparagus
2 (8-ounce) cans refrigerated crescent-roll dough
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon dried crushed basil
1/2 teaspoon dried crushed oregano
1/8 teaspoon salt
1 Roma tomato, cut into 1/8 inch slices
1/4 cup fresh sliced mushrooms
1 cup shredded mozzarella cheese
1/3 cup crumbled feta cheese with tomato and basil
Snap off tough ends of asparagus; discard tough ends. Place in an 11-x-7-x-11/2-inch microwave-safe baking dish. Cover dish tightly with heavy-duty plastic wrap; fold back a small corner to allow steam to escape.
Microwave on High (100 percent power) for 5 minutes, or until crisp-tender, turning dish after 3 minutes; drain well.
Preheat oven to 400°.
Separate crescent-roll dough into triangles along perforations. Arrange one triangle in tart pan, pressing short side of triangle up against top edge of tart pan, to form crust; press down gently. Repeat with enough remaining triangles, with points of triangles meeting in the center of the pan, to cover the bottom and sides of tart pan. Press seams of triangles together gently to form an even crust. Reserve unused crescent-roll dough for another use.
Brush crust with olive oil. Sprinkle evenly with garlic, basil, oregano, and salt. Bake crust for 8 minutes.
Top baked crust evenly with sliced tomatoes, mushrooms, and mozzarella cheese. Arrange cooked asparagus in a spoke pattern on top of cheese, trimming ends to fit if necessary. Sprinkle with feta.
Bake for 15 minutes. Cut into wedges to serve.
From Taste of the South
RASPBERRY JELLO
1 large package of cranberry Jello
2 cups frozen raspberries (the kind that come in a bag without sugar)
Add two cups boiling water to Jello. Instead of adding plain cold water, I use a two cup measure of frozen raspberries. Then, I fill the measure of frozen berries to the top with cold water and add it to the hot Jello. It thickens up right away, and I refrigerate it until it's completely set. The results are a bit tart!
REFRIGERATED ROLLS
1 package yeast
1/4 cup lukewarm water
5 cups self-rising flour
2 cups buttermilk
1 cup vegetable oil
1 teaspoon baking soda
2 teaspoons sugar
In small bowl, dissolve yeast in warm water and set aside.
In large bowl, combine flour, buttermilk, oil, baking soda, and sugar. Stir in dissolved yeast. Cover and refrigerate 24 hours before baking.
To bake, preheat oven to 425 degrees. Spray muffin tins with non-stick vegetable spray. Spoon dough into prepared pans. Bake 10 minutes or until golden brown. Will keep in refrigerator 7 days.
From Taste of the South
RIO SPINACH SALAD
Yield: 4 servings
Preparation: 10 minutes
2 Texas Red grapefruit
8 ounces fresh spinach, torn into bite-size pieces
1 pint fresh strawberries
3/4 cup sliced almonds, toasted
1 recipe Rio Poppy-Seed Vinaigrette (recipe follows)
Peel and section grapefruit over a bowl, reserving juice for salad dressing. Combine grapefruit sections, spinach, strawberries, and toasted almonds in a bowl; toss gently. Serve immediately with Rio Poppy Seed Vinaigrette.
RIO POPPY-SEED VINAIGRETTE
Yield: 3/4 cup
Preparation: 8 minutes
Chill: 2 hours
1/2 cup fat-free red-wine vinegar dressing
1/3 cup sugar
1/2 teaspoon dry mustard
1-1/2 teaspoons finely grated fresh orange peel
1/4 cup freshly squeezed Texas Red grapefruit juice, reserved from Rio Spinach Salad recipe
1 tablespoon poppy seed
Combine all ingredients in the container of an electric blender. Cover and blend well. Refrigerate several hours before serving.
From Taste of the South
ROASTED ROOT VEGETABLES
Yield: 12 servings
Preparation: 30 minutes
Bake: 1 hour
8 carrots, peeled and sliced 1/2-inch thick
4 parsnips, peeled and sliced 1/2-inch thick
1 rutabaga, peeled and diced 1/2-inch thick
1 (10-ounce) bag pearl onions, peeled
1/4 cup olive oil
2 tablespoons chopped fresh thyme
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
Preheat oven to 450°. Line a baking sheet with aluminum foil; set aside.
In a large bowl, combine all vegetables.
In a small bowl, combine oil, thyme, salt, and pepper. Add oil mixture to vegetables, tossing to coat evenly.
Bake for approximately 1 hour until tender, stirring halfway through cooking time.
From Taste of the South
SAVORY PAN-ROASTED CORN
Yield: 4 to 6 servings
Preparation: 10 minutes
Cook: 15 minutes
1/2 cup plus 3 tablespoons unsalted butter, softened, divided
4 cups whole kernel corn, frozen or fresh off the cob
1/2 cup chopped yellow onion
3 tablespoons Adams BBQ Seasoning
1 fresh poblano pepper, seeded and chopped
Adams Reserve San Francisco Bay Sea Salt
Adams Reserve Table Grind Black Pepper
In a large skillet, melt 1/2 cup butter over medium-low heat. Add corn and yellow onion, cooking until corn is golden and beginning to brown. Add seasoning, poblano pepper, and salt and black pepper to taste. Cook for approximately 3 minutes, or until poblano pepper is soft. Add remaining 3 tablespoons butter, stirring until melted.
From Taste of the South
SERENDIPITY STRATA
Recipe courtesy of Laura Dohojda, Serendipity Cottage, Thomasville, Georgia
Yield: 8 to 10 servings
Preparation: 20 minutes
Chill: 1 hour or overnight
Bake: 1 hour
Cool: 30 minutes
1 loaf dense bread, such as sourdough, cut into 1-inch slices
2 (3-ounce) packages non-fat cream cheese, softened
1-1/2 cups shredded mozzarella cheese
1 cup commercial pesto
6 to 8 very thin slices ham or prosciutto
2 to 3 tomatoes, thinly sliced (You will need enough slices to layer the pan twice.)
5 eggs
1-1/4 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Spray a 9- or 10-inch springform pan with cooking spray. Wrap outside and bottom of pan with aluminum foil.
Layer half of bread slices in bottom of pan. (If using a round pan, cut bread into pieces to fit curves of pan.) Continue with half of cream cheese, mozzarella cheese, pesto, ham, and tomatoes. Repeat layers for remaining bread, cheeses, pesto, and ham.
In a small bowl, whisk together eggs, half-and-half, salt, and pepper. Slowly pour egg mixture over layered strata. (If necessary, insert a sharp knife through layers in several places to encourage even distribution and absorption of egg mixture.) Top with remaining tomatoes. Cover and refrigerate for at least 1 hour, or overnight, if desired.
Remove from refrigerator and let sit at room temperature for 30 minutes before baking.
Preheat oven to 350°.
Bake strata for 1 hour, or until it is puffy and slightly browned and a knife inserted into egg mixture (not the cheese portion of the strata) comes out clean.
Remove strata from oven and let cool for 30 minutes.
From Taste of the South
SHRIMP AND FETA STUFFED PEPPERS
Yield: 40 stuffed peppers
Preparation: 35 minutes
Bake: 20 minutes
20 jalapeño peppers
1 (8-ounce) package cream cheese, softened
1/2 cup crumbled feta cheese
1/4 cup roasted red peppers, finely chopped
1 (6-ounce) can shrimp, rinsed, drained, and chopped
Cut jalapeño peppers in half lengthwise. Remove and discard seeds and membranes. Set aside. (To avoid skin irritation, wear plastic or rubber gloves while handling peppers.)
Preheat oven to 400°.
In a mixing bowl, combine cheeses. Add roasted red peppers and shrimp; stir.
Spoon mixture evenly into pepper halves. Place stuffed pepper halves on a greased baking sheet.
Bake for 20 minutes, or until peppers are tender.
From Taste of the South
SMOKY BLUE GRITS
Yield: 8 servings
Preparation: 15 minutes
Cook: 20 minutes
Bake: 30 minutes
6 slices bacon, cooked and crumbled
2 cups water
2 cups milk
1 cup stone-ground grits, preferably blue corn
1 teaspoon salt
1/4 cup heavy cream
2 eggs, lightly beaten
2/3 cup crumbled blue cheese, such as Maytag
Garnish: additional crumbled blue cheese
Preheat oven to 350°. Place 8 (1/2-cup) ramekins on a baking sheet. Divide bacon among ramekins; set aside.
In a large saucepan, bring water and milk to a boil over medium-high heat. Add grits and salt, whisking to combine. Reduce heat to low. Cook, stirring frequently, for 10 minutes. Add cream. Continue cooking and stirring for 5 to 10 minutes, or until grits are thickened and smooth. Remove grits from heat.
Add eggs and cheese, stirring until cheese has melted and grits are smooth. Divide mixture among ramekins.
Bake on baking sheet for 30 minutes.
Garnish with additional blue cheese before serving, if desired.
From Taste of the South
SPINACH-SAUSAGE DIP
Recipe courtesy of Amy Wadsworth, Sandy Springs, Georgia
Yield: 12 to 16 servings
Preparation: 5 minutes
Cook: 15 minutes
1 (16-ounce) package mild sausage
1 (10-ounce) package chopped frozen spinach, thawed and well drained
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container sour cream
1 (10-ounce) can extra-hot Ro*tel® tomatoes, drained
1 to 1-1/2 cups shredded Cheddar cheese
1/2 teaspoon fresh minced garlic
4 to 5 scallions, chopped
Chips
In a large skillet over medium heat on stovetop, brown sausage; drain. Add spinach, cream cheese, and sour cream. Cook over medium until bubbly, stirring regularly. Add tomatoes and Cheddar cheese, and continue to cook, keeping the temperature at medium or medium-high and stirring regularly. When cheese is melted, add garlic. Then add the scallions. Leave on the stove until ready to serve.
Serve warm with chips.
From Taste of the South
SOUR CREAM BISCUITS
2 cups self-rising flour
1 cup (2 sticks) butter
1 (8-ounce) container sour cream
Preheat oven to 375 degrees. Lightly spray baking sheet or muffin tin with non-stick vegetable spray.
In medium bowl, cut butter into flour. Stir in sour cream. Drop by spoon onto prepared baking sheet or spoon into prepared muffin tin. Bake 10 to 12 minutes or until golden brown. Yield: 8 to 10.
From Taste of the South
SOUTHERN CORNBREAD DRESSING
Recipe development by Rebecca Touliatos
Yield: 10 to 12 servings
Preparation: 1 hour
Cool: 30 minutes
Bake: 1 hour
1 (4-pound) chicken
1/2 cup butter
2 cups chopped onion
2 cups chopped celery
7 cups crumbled cornbread (Recipe follows)
4-1/2 cups chicken broth
2 cups crumbled biscuits
1 (10.75-ounce) can cream of celery soup
3 eggs, lightly beaten
1 tablespoon poultry seasoning
1 teaspoon salt
Place chicken in a large Dutch oven and add enough water to cover. Bring to a boil over medium-high heat on stovetop. Reduce heat and simmer, uncovered, for 45 minutes, or until chicken is tender. Remove chicken, reserving broth, and let cool for 30 minutes. De-bone chicken and cut into bite-size pieces, discarding skin and bones.
In a medium skillet, melt butter over medium heat on stovetop. Add onion and celery; cook for 6 to 8 minutes, or until vegetables are tender.
Preheat oven to 350°. Lightly grease a 13-x-9-x-2-inch baking dish; set aside.
In a large bowl, combine chicken, onion-and-celery mixture, cornbread, and remaining ingredients. Spoon mixture into prepared baking dish.
Bake, uncovered, for 1 hour, or until set.
SOUTHERN CORNBREAD
Recipe development by Rebecca Touliatos
Yield: 12 servings
Preparation: 10 minutes
Bake: 25 minutes
2-1/2 cups self-rising yellow cornbread mix
1 cup all-purpose flour
1-1/2 cups milk
1/2 cup butter, melted
3 eggs, lightly beaten
Preheat oven to 400°. Lightly grease a 13-x-9-x-2-inch baking pan; set aside.
In a large bowl, combine cornbread mix and flour.
In a small bowl, combine milk, butter, and eggs. Add to flour mixture, stirring just until dry ingredients are moistened. Pour mixture into prepared baking pan.
Bake for 20 to 25 minutes, or until a wooden toothpick inserted in center comes out clean.
From Taste of the South
SPICY MEXICAN RICE
Preparation: 15 minutes
Cook: approximately 50 minutes
Yield: 10 servings
3 tablespoons butter
1 small onion, chopped
1 clove garlic, minced
1-1/2 cups long-grain rice, uncooked
1 (15-ounce) can whole-kernel corn, drained
2 (10-ounce) cans diced tomatoes with green chilies
2 (14.5-ounce) cans chicken broth
1 teaspoon ground cumin
1/2 teaspoon salt
1 cup (4 ounces) Monterey Jack cheese, grated
Preheat oven to 350°.
In a Dutch oven, melt butter over medium-high heat on stovetop. Add onion, garlic, and rice. Cook until rice is browned, stirring often.
Stir in corn, tomatoes, broth, cumin, and salt. Bring to a boil. Cover, reduce heat, and cook for 20 minutes, or until liquid is absorbed and rice is tender.
Spoon rice into a lightly greased 9-x-13-x-2-inch baking dish. Top with shredded cheese.
Bake, uncovered, for 15 minutes.
From Taste of the South
SPINACH-AND-RICE CASSEROLE
Yield: 8 to 10 servings
Preparation: 15 minutes
Cook: 5 minutes
Bake: 25 minutes
1 quart whole milk
1 cup butter
1/2 cup all-purpose flour
3 eggs, beaten
3 (10-ounce) packages frozen chopped spinach, thawed and squeezed thoroughly dry
1/2 cup cooked white rice
1-1/2 cups crumbled feta cheese
1/4 cup chopped green onions
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1/2 cup grated Parmesan cheese
1 tablespoon paprika
Preheat oven to 350°. Generously grease a 13-x-9-x-2-inch baking dish; set aside.
In a saucepan, heat milk over low heat on stovetop until hot, but do not boil.
In a large saucepan, melt butter over medium heat on stovetop. Whisk in flour, stirring constantly, and cook for 1 minute. Slowly add to hot milk, a little at a time, whisking well to avoid lumps. Add a small amount of milk mixture to beaten eggs, whisking well. Add egg mixture to milk mixture, continuing to whisk until creamy and smooth. Cook for 1 minute over low heat. Set aside.
Place spinach evenly in prepared baking dish. Add layers of rice, feta, and green onions. Season with salt and pepper. Pour cream sauce evenly over top. Sprinkle with Parmesan cheese and paprika.
Bake for 20 to 25 minutes, or until golden brown.
From Taste of the South
SPRING SALAD
In first bowl:
2 small packages of Lemon Jello
1 cup boiling water
Mix well and cool to room temperature.
In second bowl:
1 small carton of small curd cottage cheese
1 regular can of Carnation Evaporated milk
1/4 cup mayonnaise
1 small can of crushed pineapple (well drained)
Mix well.
Combine both bowls together and refrigerate for 4-6 hours. Top with chopped pecans before serving.
STRAWBERRY SALAD
1 Boston leaf lettuce (torn up)
1 Red leaf lettuce (torn up)
1 red onion (sliced)
1 pint strawberries (sliced)
Almonds toasted with sugar (Cut up and mix together)
Dressing:
2 T. red wine vinegar
one half C. sugar
one fourth C. skimmed milk
2 T. poppy seed
1 and one half T. plain, NO FAT yogurt
Mix together and pour over lettuce mixture. The dressing mixture can be double mixed if you have more lettuce.
STRAWBERRY TOFU SMOOTHIE
In the pitcher of your blender combine the following:
Approximately 1-1/2 c unsweetened soy milk
One 12 oz. package firm tofu
4 tsp Splenda
About 10 whole frozen unsweetened strawberries.
Turn on the blender and blend until smooth. This recipe makes about one quart of smoothie.
SUMMER CORNBREAD
Yield: 18 muffins or 24 cornsticks
Preparation: 10 minutes
Cook: 15 minutes
1-3/4 cups buttermilk
2 eggs, slightly beaten
1-1/2 cups white self-rising cornmeal
3 tablespoons butter, melted
1 cup whole corn kernels, cut from the cob
Preheat oven to 450°. Spray cast-iron muffin pans or cornstick pans with cooking spray. Place in oven to heat.
In a large bowl, combine buttermilk and eggs. Add cornmeal and melted butter. Stir until just combined. Stir in corn kernels. Fill preheated pans 3/4 full. Bake until golden brown for approximately 10 to 15 minutes.
From Taste of the South
SUMMER FRUIT SALAD
1 cantaloupe or honeydew melon, cut into chunks
1 green apple
1 red apple
3 fresh peaches sliced thinly (can substitute nectarines)
1 fresh pineapple or one 15-1/2 ounce can pineapple chunks drained
1-2 cups seedless grapes
2 cups sliced strawberries
3 tablespoons frozen orange juice concentrate
Mix fruit together and add orange juice concentrate. You can substitute other fresh fruits. Stir until fruit is coated with orange juice concentrate. Cover and refrigerate.
SUMMER SALAD
1 or 2 cucumbers, sliced thin or thick according to your taste
chopped green bell pepper
diced tomatoes
chopped banana peppers
chopped jalapenos (if you like spicy)
sliced onions
salt and pepper to taste
Add enough Hidden Valley Fat Free Ranch Style dressing with bacon to coat vegetables. Refrigerate until chilled and then eat the whole bowl yourself. As you can see, you can make as much or little as you like.
SWEET-POTATO BISCUITS
Yield: approximately 18 biscuits
Cook: 15 minutes
Cool: 15 minutes
Preparation: 15 minutes
Bake: 14 minutes
2 small sweet potatoes
6 tablespoons butter, divided
2 cups all-purpose flour
1/2 cup firmly packed light brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
In a large saucepan, cook potatoes in boiling water to cover, on stovetop for 15 minutes, or until tender. Drain, and let potatoes cool to touch; peel and mash.
In a small bowl, combine 1 cup mashed sweet potatoes and 2 tablespoons butter, stirring until butter is melted; set aside.
Preheat oven to 425°.
In a large bowl, combine flour, sugar, baking powder, and salt. Cut in 4 tablespoons butter with a pastry blender until mixture is crumbly. Add milk and mashed sweet potatoes, stirring with a fork until dry ingredients are moistened. (Dough will be sticky).
Turn dough out onto a heavily floured surface, and knead lightly 4 or 5 times.
Roll dough to 3/4-inch thickness, cut with a 2-inch biscuit cutter, and place on a lightly greased baking sheet.
Bake for 12 to 14 minutes.
From Taste of the South
SWEET POTATO CASSEROLE
3 cups cooked, mashed sweet potatoes
1/2 cup (1 stick) margarine, melted
1 cup sugar
1/2 cup evaporated milk
2 eggs, beaten
1 teaspoon vanilla extract
1 cup brown sugar
1/4 cup (1/2 stick) margarine, softened
1/2 cup all-purpose flour
1 cup chopped pecans
Preheat oven to 350 degrees. Spray a 9 x 13 x 2-inch baking dish with non-stick vegetable spray.
In a medium bowl, combine mashed sweet potatoes, margarine, sugar, milk, eggs, and vanilla extract. Pour into prepared baking dish.
In a small bowl, cream together brown sugar and margarine. Stir in flour and pecans. Sprinkle topping over sweet potatoes. Bake for 35 to 40 minutes or until brown. Yield: 8 to 10 servings.
From Taste of the South
SWEET-POTATO PIE
Recipe courtesy of Vick Family Farms
Yield: 1 (9-inch) pie
Preparation: 20 minutes
Bake: 50 minutes
Cool: 1 hour
Chill: 4 hours
Crust:
1-1/4 cups graham-cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
Filling:
2 cups cooked mashed sweet potatoes
1 (14-ounce) can sweetened condensed milk
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Combine crust ingredients in a mixing bowl; stir. Press firmly in a 9-inch pie plate. Chill.
Preheat oven to 350°.
In a medium bowl, combine filling ingredients; stir to mix well. Pour filling into piecrust.
Bake for 45 to 50 minutes, or until center is set. Cool for 1 hour; refrigerate for 4 hours before serving.
From Taste of the South
A TASTE OF MAPLE PEAR SALAD
Yield: 4 servings
Preparation: 10 minutes
1 (5-ounce) package mixed baby lettuces, washed and patted dry
2 pears, cored and thinly sliced
1/2 cup dried sweetened cranberries
1/4 cup chopped walnuts
1/4 cup crumbled blue cheese
1 recipe Maple Dressing (recipe follows)
In a large bowl, combine lettuce, pears, cranberries, walnuts, and blue cheese. Drizzle with half of Maple Dressing, tossing to coat. Serve remaining dressing on the side.
MAPLE DRESSING
Recipe development by Elise Weis
Yield: 3/4 cup
Preparation: 5 minutes
1/4 cup maple syrup
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon Dijon-style mustard
1/4 teaspoon ground black pepper
1/8 teaspoon salt
In a small bowl, whisk together all ingredients.
From Taste of the South
THREE MUSHROOM TART
Yield: 1 (9-inch) tart
Preparation: 20 minutes
Cook: 8 minutes
Bake: 38 minutes
1/2 (15-ounce) package refrigerated piecrust (1 sheet)
4 tablespoons butter
2 tablespoons olive oil
1/4 cup minced shallot
1 tablespoon minced garlic
1 cup sliced cremini mushrooms
1 cup sliced shiitake mushrooms
1 cup sliced baby portobello mushrooms
2 cups shredded Monterey Jack cheese
3/4 cup heavy whipping cream
2 eggs, beaten
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh parsley
Preheat oven to 350°.
Unroll dough and fit into a 9-inch tart pan with a removable bottom. Fill with pie weights.
Bake for 12 minutes. Remove pie weights. Bake for an additional 6 minutes. Remove from oven.
Increase oven temperature to 375°.
In a large skillet, heat butter and olive oil over medium heat until butter is melted. Add shallot and garlic; cook for 2 minutes. Add mushrooms; cook for 5 minutes, stirring frequently. Remove from heat.
In a medium bowl, combine cheese, cream, eggs, mushroom mixture, salt, and pepper. Pour into prepared crust. Sprinkle rosemary and parsley on top of filling.
Bake for 25 to 30 minutes, or until set.
From Taste of the South
TORTELLINI AND TOMATO SOUP
Recipe development by Cindy Martin of The Tasteful Garden
Yield: 6 to 8 servings
Preparation: 15 minutes
Cook: 25 minutes
1 tablespoon olive oil
1 onion, chopped
1 to 2 cloves garlic, minced
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh Italian parsley
4 cups chicken broth
1 (9-ounce) package refrigerated cheese tortellini
1 (28-ounce) can crushed tomatoes
1 (5-ounce) package fresh baby spinach, coarsely chopped
Salt to taste
Freshly ground black pepper to taste
1 cup freshly grated Parmesan cheese
In a large saucepan, heat olive oil over medium heat on stovetop. Add onion and sauté for approximately 5 minutes until translucent. Add garlic and chopped herbs; cook for 1 minute.
Add chicken broth and bring to a boil; stir in tortellini. Simmer, uncovered, for 7 to 9 minutes until tortellini is cooked. Stir in crushed tomatoes; simmer for 5 minutes. Add spinach and cook until just wilted. Season with salt and black pepper.
To serve, ladle into bowls and top with generous sprinklings of grated Parmesan.
With fresh pesto in the refrigerator, supper can be ready in minutes. Toss it with cooked pasta, use it to flavor steamed green beans, or add it to mashed potatoes.
From Taste of the South
TURKEY-VEGETABLE SOUP
Yield: 6 servings
Preparation: 20 minutes
Cook: 30 minutes
1 tablespoon butter
1 tablespoon olive oil
2 1/2 cups chopped onion
1 1/4 cups chopped celery
1 1/4 cups chopped carrot
1 tablespoon minced garlic
1 1/2 pounds boneless, skinless turkey breast or 4 cups leftover cooked turkey
4 cups chicken broth
1 1/2 cups sliced mushrooms
1 cup chopped red bell pepper
1 cup seeded, chopped tomato
2 cups frozen corn kernels
1 (9-ounce) package frozen green beans
1 1/2 tablespoons dried sage
1 teaspoon ground black pepper
1 teaspoons salt
1 teaspoon lemon juice
In a large stockpot over medium-high heat, melt butter with olive oil. Add onion, celery, carrot, and garlic; cook for approximately 3 minutes, stirring occasionally. Add raw turkey, if using.
Reduce heat to medium; cook for 6 to 8 minutes, or until turkey is almost done. Add broth, mushrooms, red bell pepper, and tomato to pot. (Add cooked turkey, if using.)
Cook for approximately 3 to 4 minutes, or until mushrooms are soft. Add corn, green beans, sage, pepper, salt, and lemon juice. Simmer over low heat for 10 to15 minutes, or until all vegetables are heated through.
From Taste of the South
WHITE CHICKEN CHILI
Yield: 4 servings
Preparation: 20 minutes
Cook: 35 minutes
1-1/4 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons olive oil
1 medium jalapeño pepper, minced
1 medium onion, diced
1 green bell pepper, diced
1 small carrot, chopped
2 teaspoons Adams Reserve Minced Garlic
3 tablespoons all-purpose flour
1/2 teaspoon Adams Reserve Mediterranean Oregano
1/2 teaspoon Adams Reserve Ground Turkish Cumin
1/4 teaspoon Adams Reserve San Francisco Bay Sea Salt
1/4 teaspoon Adams Reserve Table Ground Montok White Pepper
1 (14-ounce) can chicken broth
2 (15-ounce) cans navy beans, undrained
1/4 cup fresh chopped cilantro
Garnish: 4 ounces Monterey Jack cheese, grated
In a large stockpot, sauté chicken in oil over medium heat until lightly browned. Add jalapeño pepper, onion, bell pepper, carrot, and garlic. Cook for 3 to 5 minutes, or until vegetables soften. Stir in flour, oregano, cumin, salt, and white pepper. Continue cooking for 1 minute. Stir in chicken broth.
Cover and simmer for 20 minutes. Stir in beans and cilantro. Garnish with grated cheese when serving, if desired.
From Taste of the South
ZESTY GORGONZOLA CHEESE DIP
Recipe courtesy of Jennifer Gross, Carthage, Mississippi
Yield: 1-1/2 cups
Preparation: 5 minutes
Chill: 30 minutes
8 ounces crumbled Gorgonzola cheese
1 (8-ounce) container sour cream
1/2 cup reduced-fat mayonnaise
4 ounces fat-free cream cheese, softened
1 (0.6-ounce) package zesty Italian salad-dressing mix
4 tablespoons lemon juice
Raw vegetables
Blend all ingredients (except raw vegetables) well in a food processor for a creamy consistency or by hand for a lumpy appearance. Refrigerate.
Serve with raw carrots, fresh asparagus and green beans that have been blanched in salted water, or your other favorite raw vegetables.
From Taste of the South
ZESTY GRILLED POTATOES
4 large Idaho potatoes
Small bottle of Zesty Italian Dressing
Salt
Pepper
Scrub potatoes and cover with water. Boil until slightly tender (toothpick will insert easily). Remove the potatoes from the water and allow to cool. Slice approximately 3/8" thick. Place in a shallow dish and cover with Zesty Italian Dressing. Marinate for at least one hour. Place on grill and sprinkle with salt and pepper. Grill on each side until slightly browned. Makes 4 servings.
By: Charlotte Potter
ZUCCHINI
1 large zucchini, sliced or chopped
1/2 to 1 onion chopped
1/4 cup flour
Enough cornmeal to coat
Enough water to make cornmeal stick to zucchini
Mix all this together and stir fry in olive oil. The cornmeal that falls off the zucchini fries up and taste just like what my mom used to call "dog bread." YUM, it is so good. As you will notice, I cook in "just abouts" and very seldom use a recipe.