Stuffed Mushrooms
•1 pound (half-dollar size) mushrooms
•1
cup of bread crumbs
•2 tablespoons margarine
•1 16oz. Pork sausage, browned and drained
•1/2 white
onion, diced
•1/2 green pepper, diced
•1 teaspoon oregano
•1 teaspoon minced garlic
•Salt
and pepper to taste
•Parmesan cheese
Wash your mushrooms, remove
the stems, place the little caps on a cooking sheet and spray 'em well with non-stick butter flavored cooking spray. Next,
sauté your diced onions and peppers in 2 tablespoons butter along with one teaspoon minced garlic and the chopped mushroom
stems. Combine with one pound of browned and drained pork sausage. Mix in 1 cup of bread crumbs, a shake or two or salt and
pepper, and a teaspoon of oregano. Take this well-blended stuffing and fill the individual mushroom caps. Sprinkle 'em with
Parmesan and bake 15 minutes at 350'.
Southern Salsa
• 4 or 5 ripe fresh tomatoes
•
1 bunch green onions diced
• 2 t. diced garlic (fresh chopped garlic in jar in produce dept.)
• 3 cans
diced Mexican (blue can) Rotel tomatoes
• Juice from a fresh lime
• Salt to taste
• Dash of
oregano
Chop four to five of the ripest, freshest
tomatoes you can, being careful not to lose a drop of that precious juice. Add at least three cans of Mexican Rotel, four
cans will make it even hotter! Dice a bunch of green onions very small and add to the tomato mixture along with two teaspoons
diced garlic. (It's fine to use the chopped garlic you find in the small glass jar in your produce department.) Add the juice
of one lime, a teaspoon of oregano and salt to your individual taste.
Shellie Overstuffed
Jalapeno Bites
• 12 fresh jalapeno peppers, halved
lengthwise and seeded
• 1 (8 ounce) package whipped cream cheese
• 12 slices bacon, cut in half
•
Teaspoon Tony Chachere’s
• Dash of Panola pepper sauce
I've preheated the oven at 400 degrees and
I've just finished halving 12 fresh jalapeno peppers, lengthwise. Now, we'll wash ‘em and clean all the seeds out. (Remember
to use gloves for that step! Those peppers can burn your skin!)
Now, for the stuffing, let’s
take an 8 ounce package of softened cream cheese and whip in a teaspoon of Tony Chachere’s (or your favorite season-all)
and a dash of Panola pepper sauce. Once it's stirred up well we'll stuff our jalapeno boats with it. Finish by wrapping a
half slice of bacon around each stuffed pepper. Then we’ll place ‘em on a single layer on a baking sheet and bake
‘em for forty-five to fifty minutes or until the bacon is brown and crisp!
"Super Duper Dixie Nachos"
• 2 10-inch flour tortillas
•
¾ cup salsa
• One four ounce can green chiles, drained and diced
• ½ cup sliced black olives
•
1 cup shredded Monterey Jack
Place two ten-inch tortillas
on an ungreased baking sheet and spread a tablespoon or so of your favorite chunky salsa out to the edges. Combine one can
green chiles with a ½ cup of sliced black olives and sprinkle over the salsa before topping with some shredded Monterey Jack
cheese. Bake at 425 degrees for 10 minutes or until the tortillas are crisp and the cheese is melted. Use a pizza cutter to
slice 'em in 8 wedges. You've got sixteen delicious appetizers. Just repeat the process for a crowd. You'll be the "toast"
of the party!
Christmas Snackin' Crackers
• 1 Box of saltine crackers (with
four stacks)
• 2 Cups Canola Oil
• 1 package Ranch dressing mix
• 1 tablespoon red pepper
•
1 tablespoon garlic powder
This recipe is just as about
as simple as it gets. First, measure two cups of Canola Oil into a small mixing bowl. Then, add in 1 package of Ranch dressing
mix, one tablespoon of red pepper, and one tablespoon of garlic powder. Stir this together well and pour it over a whole carton
of regular saltine crackers that you've placed in a good-sized plastic bowl. With your hands or a large spoon, turn the crackers
several times to help make sure that the coating reaches them all. Cover the bowl with a lid that fits real snuggly because
you're gonna want to turn it occasionally while the crackers are absorbing the seasoned oil. This also works well with a plastic
bag, just don't break the crackers. It takes about a day to a day and a half for the absorption to complete.
Southern Style Crabmeat Quesadillas
•1/3 cup butter
•¼ cup safflower
oil
•1 clove minced garlic
•½ cup chopped onion
•3 fresh jalapeno peppers, seeded and diced
•1
pound fresh lump crab meat
•¼ cup mayonnaise
•½ cup Monterey Jack cheese, grated
•1 tablespoon
fresh cilantro, chopped
•16 flour tortillas
•Dash of salt
I’ve got us started by melting 1/3
cup butter with ¼ cup safflower oil. I poured all but a couple tablespoons in a small cup and set it aside for later. Now
we'll chop up a half cup of onions and a clove of fresh garlic and sauté ‘em in this saucepan with the remaining oil
and butter…
When the onions are clear, we’ll stir
in a pound of fresh lump crab meat, a ¼ cup of mayonnaise, a tablespoon of fresh chopped cilantro, a dash of salt—oh,
and our jalapenos! I’ve seeded and diced several fresh jalapenos that my friend, Steven Stapleton brought me from his
garden.
We're almost there. We’ll take our
reserved butter and oil mixture and brush our flour tortillas. Then we’ll flip ‘em over, spoon a healthy serving
of our crab filling in each, top with a little grated Monterey Jack cheese and fold ‘em in half. All that's left to
do now is shoot ‘em in our preheated oven for about five to six minutes. (It’s preheated at 475 degrees.)
Kicking New Shrimp Dip
•1 pod minced garlic
•1 small
onion, minced
•2 ribs celery, minced
•1 can shrimp
•1 (8 ounce) package cream cheese
•One
tablespoon French dressing
•1 teaspoon Lea & Perrin’s steak sauce
•1 teaspoon mustard
•½
teaspoon horseradish
•½ teaspoon Red Pepper
We need our veggies minced really well for this,
so prepare ‘em for the food processor and give ‘em a whirl. You'll need a small onion, two ribs of celery, and
a pod of garlic.
Next, we'll take a mixing bowl and combine one
eight ounce package of softened cream cheese with one tablespoon of creamy French Dressing, one teaspoon of mustard, a ½ teaspoon
of horseradish, and a four ounce can of shrimp.
Then we’ll add our minced
veggies to our shrimp and cream cheese base and season it with a teaspoon of Lea & Perrin’s steak sauce, and a ½
teaspoon red pepper. Let’s stir this up really well and slide it in the refrigerator to chill.
Wined and Dined Mushrooms
•1 pound of fresh mushrooms
•2
cloves crushed garlic
•1 cup olive oil
•½ cup red wine vinegar
•2 teaspoons tarragon
•2
teaspoons grated onion
•1 teaspoon celery salt
•Salt and pepper to taste
First snip the dried ends off of a pound of
fresh mushrooms and wash 'em well. While they're draining we'll start on the marinade.
For our base, I’m gonna take
a cup of olive oil and combine with it a half-cup of red wine vinegar. (It’s best to put this in a top and shake it.
You have to force the oil and vinegar to get along, you know, kina of like cats and dogs…) Then we’ll grate in
a little onion and add a couple cloves of fresh garlic…Then we'll season the marinade with a teaspoon each of celery
salt and dried tarragon. Stir, add salt and pepper to taste and pour over the mushrooms. We’ll chill ‘em about
six hours, stirring ‘em every now and then and when our steak is ready, we’ll sauté’ them briefly in their
own juices and layer ‘em over the top.
Spicy Chicken Drummettes
•3 Tablespoons vinegar
•24 chicken
Drummettes
•¼ cup of hot sauce
•½ cup melted butter
•1 pkg. Hidden Valley Ranch original dry salad
dressing mix
We’ll start by mixing up our sauce in
a small bowl. Now, stir together three tablespoons of vinegar, a half cup of melted butter, and a ¼ cup hot sauce. Pour over
the Drummettes that you’ve layered in your crock pot and sprinkle one package Hidden Valley Ranch original dry salad
dressing mix across the top. That’s it! Cook ‘em on low for 4 to 5 hours and enjoy.