Egg Salad
4 HARD BOILED EGGS,CHOPPED
1 TABLESPOON PREPARED YELLOW MUSTARD
1 TABLESPOON CHOPPED GREEN OLIVES
1 TABLESPOON FINELY CHOPPED ONION
SALT & PEPPER TO TASTE
1/4 CUP MAYONNAISE
Mix together the first five ingredients. Gradually add the
mayonnaise until the salad has the right amount  of moisture to
your taste. Serve as is or on bread for a sandwich.
PEPPERONI PIZZA DIP
1/2 CUP SOUR CREAM
1 (8 OZ) PKG CREAM CHEESE, SOFTENED
1 TEASPOON ITALIAN SEASONING
1/2 CUP PIZZA SAUCE
2 OZS (1/2 CUP) CHOPPED PEPPERONI
2 OZS (1/2 CUP) SHREDDED MOZZARELLA CHEESE
CORN CHIPS OR CRISP BREADSTICKS
Heat oven to 350*. In small bowl beat sour cream, cream cheese, &
Italian seasoning on medium speed until smooth, (1 1/2) minutes. Spread
evenly into 9 inch quiche or pie pan. Spread with pizza sauce, top with
pepperoni. Bake for 10 to 12 minutes or until heated through. Top with
cheese & continue baking for 4 to 5 minutes or until cheese is melted.
Serve with corn chip or breadsticks.
CORNMEAL CRUSTED CATFISH
4 CATFISH FILLETS, 6 TO 8 OZS EACH
3/4 CUP YELLOW CORNMEAL
1/2 TEASPOON SWEET PAPRIKA
SALT & PEPPER TO TASTE
1/2 CUP BUTTERMILK
1/4 CUP CANOLA OIL
On a flat dish mix together the cornmeal, paprika, salt & pepper. Place the
buttermilk in a large shallow bowl. Dredge the catfish first in the milk then in
the cornmeal mixture, shaking lightly to remove excess. Place on a rack.
Refrigerate for at least 30 minutes. Heat the oil in a large skillet over medium
heat. Carefully place each fillet in pan & fry until golden brown & cooked
through. At least 4 minutes per side depending on thickness. Remove from pan &
return to rack to drain excess oil, at least 1 minute.
HAMBURGER STEAK
1 1/2 POUNDS OF GROUND BEEF
1/3 CUP FINELY CHOPPED ONION
1 TEASPOON WORCESTERSHIRE SAUCE
1 TEASPOON DRIED THYME, PLUS 1/2 TEASPOON
SALT & PEPPER TO TASTE
2TABLESPOONS OLIVE OIL, PLUS 1 TABLESPOON
2 SMALL ONIONS, SLICED THIN
1 TABLESPOON BUTTER
5 OUNCES WHITE MUSHROOMS, SLICED
1 CUP DRY RED WINE
1/2 CUP WATER
4 SLICES SWISS CHEESE
Preheat oven to 250*. Combine the ground beef with the chopped onion, Worcestershire
sauce, thyme salt & pepper. Form into 4 oblong patties about 3/4 inch thick. Heat a
large skillet over medium high heat. Add the 2 tablespoons of oil & heat. Cook the
patties until brown, about 5 minutes per side. Remove the meat from the pan & place in
warm oven. Reduce the heat to medium low & if needed add the remaining oil to the
pan. Add the onions, salt & pepper with just enough water to scrape up all the browned
bits on the bottom of the pan. Cover & cook until onions are soft, about 15 minutes.
Remove the lid & increase the heat to medium high. Add the butter, mushrooms, salt &
pepper & the 1/2 teaspoon thyme. Saute until the mushrooms are lightly browned. Add
the wine & 1/2 cup water. Stir well. Return the steaks to the pan. Top each with a slice
of cheese. Cook just until the cheese has melted, about 4 minutes. Place the meat on
serving plates, top each with the onions, mushrooms & sauce. Serve with your choice
of veggies.
CHEESE STUFFED SHELLS
12 JUMBO DRIED PASTA SHELLS, PREPARED ACCORDING TO PKG DIRECTIONS
1 CUP SHREDDED MOZZARELLA CHEESE, DIVIDED USE
1 CUP RICOTTA CHEESE
1/2 CUP GRATED PARMESAN CHEESE
1 LARGE EGG
1/4 TEASPOON GROUND BLACK PEPPER
1 15 OZ CONTAINER MARINARA SAUCE
Preheat oven to 350* Combine 3/4 cup mozzarella cheese,ricotta cheese,
parmesan cheese, egg & pepper in a medium bowl. Stuff each shell evenly
with cheese mixture, place in ungreased 2 quart rectangular baking dish.
Pour sauce over shells. Bake for 25 minutes until bubbly, top with
remaining cheese. Bake for additional 5 minutes until cheese is melted.
MEXICAN CORN STUFFING
5 CUPS CRUMBLED CORN BREAD
1 (15 OZ) CAN CREAMED CORN
3/4 CUP DICED ONION
3/4 CUP DICED RED BELL PEPPER
1 (4OZ) CAN DICED GREEN CHILES
1/4 CUP SHREDDED CHEDDAR CHEESE
1/4 CUP SHREDDED MONTEREY JACK CHEESE
1 LARGE EGG, LIGHTLY BEATEN
2 TEASPOONS FINELY CHOPPED CILANTRO
2 TEASPOONS HOT PEPPER SAUCE
Preheat oven to 350* grease 2 quart baking dish. Bake cornbread crumbs on
baking sheet, stirring occasionally, for 20 minutes or until lightly toasted. Add
all other ingredients in large bowl. Add cornbread, toss to evenly mix, DO NOT
OVER MIX. Transfer to prepared baking dish. Cover. Bake for 35 to 40 minutes,
uncover. Bake for an additional 10 minutes or until heated through & top is
golden brown.
SCALLOPED GREEN PEAS & ONIONS
1/4 CUP BUTTER
1/4 CUP ALL PURPOSE FLOUR
1 TEASPOON SALT
1 TEASPOON SEASON SALT
PEPPER
2 CUPS MILK
10 OZ PKG FROZEN PEAS, PARTLY THAWED
1 POUND FROZEN PEARL ONIONS, THAWED
2 MEDIUM POTATOES, PEELED & SLICED
1 CUP SHREDDED SWISS CHEESE
Melt butter in saucepan over low heat, blend in flour, salts, & pepper. Add
milk stirring constantly. Cook & stir until sauce is smooth & thick. Arrange
half the peas, potatoes, & onions in a buttered 1 1/2 quart shallow baking
dish. Spoon half the sauce over & sprinkle with half the cheese. Repeat with
remaining ingredients. Cover & bake at 375* for about an hour.
SOUTHERN STYLE CORN
6 EARS CORN
1/4 CUP BACON DRIPPINGS
2 TABLESPOONS FLOUR
1 TABLESPOON SUGAR
1 CUP WATER
1/4 CUP MILK
SALT & PEPPER TO TASTE
Shuck corn. Wash & remove silk. Cut corn cobs in half. Then cut
kernels off. This is called cream style cutting. Scrape juice out of corn
cob into the corn. Heat drippings in large skillet. Add corn,
flour,water,sugar,milk along with salt & pepper. Bring mixture to a
boil, stirring constantly. Cover & reduce heat. Simmer until corn is
tender, 20 to 25 minutes.
ITALIAN CREME CAKE
1 CUP BUTTER, SOFTENED
5 EGGS, SEPARATED
1 TEASPOON BAKING SODA
1 TEASPOON VANILLA
1 CUP CHOPPED NUTS
2 CUPS SUGAR
2 CUPS FLOUR
1 CUP BUTTERMILK
1 SMALL CAN COCONUT
Cream butter & sugar, beating until mixture is smooth. Add egg yolks & beat
well. Combine flour & baking soda. Add to creamed mixture, alternating with
buttermilk. Stir in vanilla, add coconut & nuts. Beat eggs whites until stiff,
then fold into batter. Pour batter into 3 greased & floured 8 inch cake pans.
Bake at 350* for 25 minutes. Cool & then frost.
FROSTING
1 8 OZ PKG CREAM CHEESE, SOFTENED
1 LB POWDERED SUGAR
1/2 CUP BUTTER, SOFTENED
1 CUP CHOPPED NUTS
Mix together all ingredients, spread a thin layer of frosting between
cake layers. Use remaining frosting on the outside of cake covering all.
PUMPKIN BARS
3/4 CUP VEGETABLE OIL
2 CUPS SUGAR
4 EGGS
1 CAN (16 OZ) PUMPKIN
2 TEASPOONS CINNAMON
3/4 TEASPOON EACH, GINGER, CLOVES & NUTMEG
1/2 TEASPOON SALT
1 TEASPOON SODA
2 TEASPOON BAKING POWDER
2 CUPS FLOUR
Mix together the first 4 ingredients in large bowl & then mix the
rest. Spread in greased & floured 16x12 jelly roll pan. Bake at 350*
for 25 to 35 minutes until edges pull away from the sides of the
pan & center springs back when lightly touched. Cool & then frost
with cream cheese icing. Cut into bars.
CREAM CHEESE ICING
3 OZ PKG CREAM CHEESE
6 TABLESPOONS BUTTER
1 TEASPOON VANILLA
1 TABLESPOON MILK ( VERY EASY ON THE MILK )
1 3/4 CUP POWDERED SUGAR
PEANUT BUTTER PIE
1 ( 8 OZ ) PKG CREAM CHEESE, SOFTENED
1/2 CUP SUGAR
1/3 CUP CREAMY PEANUT BUTTER
1/3 CUP THAWED WHIPPED TOPPING
10 PEANUT BUTTER CUPS, REFRIGERATED
1 ( 9 INCH ) CHOCOLATE COOKIE PIE CRUST
In a small bowl beat the cream cheese, peanut butter & sugar
until smooth. Coarsely chop half the peanut butter cups, stir
into the cream cheese mixture. Spoon mixture into the pie
crust. Quarter remaining peanut butter cups & arrange over top.
Refrigerate for at least 4 hours or overnight before serving.