Category: Recipe

Shrimp Mold

1 can Tomato soup

8 oz. Pkg. Cream Cheese

1 ½ pkgs. Unflavored gelatin

1 cup mayonnaise

¾ cup finely chopped celery

¾ cup finely chopped onion

1 can small shrimp, crumbled

Grease mold with mayonnaise.  Heat soup in double boiler.  Soften cream cheese and add to soup gradually, blending well.  Mix gelatin with ¼ cup of shrimp liquid and add to soup and cheese mixture.  Cool for 15 minutes.  Add 1 cup of mayonnaise, shrimp, celery and onion.  When mixture begins to thicken, pour into mold and regrigerate.  When it has set completely, serve with crackers.

This recipe was given to me by Carolyn Riser when we lived in Gulfport.

Skillet Pork Chops

3 to 4 loin pork chops about ½ inch thick

1 ½ Tbsp. butter

¾ cup chopped onion

½ tsp. salt

1/8 tsp. pepper

1 tsp. cornstarch

2 tsp. prepared mustard

1 cup water

1 beef bouillon cube

1 tsp. worchestershire sauce

Saute pork chops in butter until brown; set aside; reserve drippings.  Saute onion in drippings until tender.  Add salt, pepper, cornstarch and mustard; stir well.  Add water, bouillon and worchestershire sauce; stir until boullion is dissolved.  Place pork chops back in skillet and simmer for 20 to 30 minutes.

Cherry d’Iorio (Brandy’s mom) gave me this recipe.  It’s good served with rice to put the gravy over.

Slow Cooker Turkey Breast

1 turkey breast (6 to 6 ½ lbs.), frozen

2 tsp. Vegetable oil

Salt & black pepper to taste

1 medium onion

4 garlic cloves

Rinse the turkey and pat it dry with paper towels.  Rub the turkey all over with the oil.  Sprinkle the breast lightly with salt and pepper.

Place the breast, meaty side up, into a 5 qt. slow cooker. 

Peel the onion, cut into quarters, and place the pieces around the edges of the pot.  Peel the garlic cloves and place them around the sides of the cooker.  Cover the cooker and cook the breast on low for 9 hours or until a meat thermometer registers 170 degrees.

Remove the breast from the cooker and let it stand at least 10 minutes before slicing.  (The internal temperature will continue to rise.)  Discard the onion and garlic.

Smothered Burritos

1 lb. hamburger meat
¼ cup chopped onion
¼ cup chopped green pepper
1 pkg. taco seasoning
8 frozen bean and cheese burritos
10 oz. can mild red enchilada sauce
2 cups shredded cheddar cheese
Sour cream
Salsa
Lettuce
Chopped tomato

Pre-heat oven to 350 degrees. Brown hamburger meat with onion and green pepper. Add taco seasoning and enchilada sauce. Place frozen burritos in glass baking dish. Pour enchilada sauce and hamburger mixture over burritos and sprinkle with cheddar cheese. Cover and bake at 350 degrees for 45 minutes. Serve with lettuce, tomato, sour cream and salsa.

Smothered Cabbage

1 large cabbage, chopped coarse

2 large chopped onions

1 cup chopped celery

1 cup green pepper, chopped

2 tomatoes, chopped

12 slices bacon

2 tsp. sugar

Salt and pepper to taste

In a large pot, fry bacon until done, remove.  Combine all ingredients except cabbage and bacon in bacon fat, cook over medium heat approximately 10 minutes.  Add cabbage and crumble in bacon.  Cook covered approximately 35 minutes.

This is the best cabbage I’ve ever eaten.

Special K Bars

Grease 9 x 13 pan.

Bring to a boil:

½ cup sugar

½ cup brown sugar

1 cup white Karo syrup

When it comes to a boil, remove from heat and add:

1 cup peanut butter

Mix well and pour over 6 cups Kellogg’s Special K cereal.  Pat into 9 x 13 pan.

Melt 12 oz. Chocolate chips and 6 oz. Butterscotch chips and pour over top.  Let cool and cut in squares.

Julie Still gave me this recipe and it’s great.  It’s very similar to one Mama-T gave me years ago, but I like this one a little better.

Spicy Pecans

2 Tbsp. Worcestershire sauce

1 tsp. red pepper sauce

2 tsp. salt

2 Tbsp. cooking oil

2 cups pecan halves

Combine first 4 ingredients and mix well.  Add pecans and stir.  Place on baking sheet and toast in 350 degree oven for 5 to 7 minutes, stirring once.

Spinach Balls

2 boxes frozen chopped spinach

3 cups herb stuffing (Pepperidge Farm)

2 onions, chopped

6 eggs, beaten

¾ cup margarine, melted

½ cup parmesan cheese, grated

1 tsp. Garlic salt

½ tsp. Thyme

1 tsp. Accent (MSG) (optional-some people are allergic to it)

Pepper to taste

Thaw and drain spinach well.  Mix all ingredients together thoroughly.  Shape into 1” balls.  Place on ungreased cookie sheet, freeze, then place in plastic bags…..Or, bake imediately for 20 minutes at 350 degrees.  Try to make balls uniform in size so they will bake evenly.  Makes approximately 50.

Spinach Dip

1 pkg. Chopped frozen spinach

1 cup mayonnaise (Do not use Miracle Whip)

1 cup sour cream

1 pkg. Knorr Vegetable Soup Mix

1 can sliced water chestnuts, chopped

Defrost spinach and squeeze it dry.  Mix with all other ingredients and refrigerate for 2 to 3 hours.  Serve with crackers or chips.

Strawberry Bavarian Cream

10 oz. Pkg. Frozen sliced strawberries, thawed

2 pkgs. Strawberry jello (3 oz. Size)

2 cups boiling water

Strawberry juice and cold water to make 1 cup liquid

1 cup whipping cream

Drain strawberries and save juice.  Add cold water to juice to make 1 cup liquid.  Dissovle jello in boiling water; add strawberry juice/water mixture.  Chill until it begins to set.  Beat the partially set gelatin until foamy.  Whip cream until stiff and fold into gelatin mixture.  Fold in drained strawberries.  Chill until set.