Sassy's Dessert

Sassy's Dessert 

2 packages of instant vanilla pudding mix
1 2/3 cups of unsweetened pineapple juice
12 oz. can crushed pineapple
8 oz. Cool Whip
1 10 oz. angel food cake - torn
Mix pudding mix and pineapple juice together in bowl
Stir in un-drained pineapple
Fold in Cool Whip
Layer cake with mixture
Cover and Chill for 3 hours

Grilled Figs with Goat Cheese and Prosciutto

INGREDIENTS

12 good-sized fresh figs

1/4 cup soft goat cheese

12 thin slices prosciutto

1 tablespoon honey (or sugar free alternative)

1 tablespoon balsamic vinegar

DIRECTIONS

1. Heat grill to medium high.

2. Cut a slit in the side of each fig and gently pull the fig open. Push a spoonful of goat cheese into each fig.

3. Wrap each fig with a piece of prosciutto.

4. Grill the figs about 1-2 minutes per side until the prosciutto starts to get a little crispy.

5. Mix the vinegar and honey together, drizzle over the grilled figs and serve!

from http://www.framedcooks.com/2012/07/grilled-figs.html

Picture by Susan Richey

Shrimp Avocado Salad

Shrimp Avocado Salad 

Ingredients
2 pounds boiled or steamed shrimp, peeled and deveined
2 avocados, cut into large pieces
2 tablespoons diced red onion
For the Dressing
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon garlic powder
1 teaspoon parsley, chopped
1 teaspoon Dijon mustard
salt and pepper, to taste

from 

https://www.facebook.com/groups/592144854136650/photos/

Jan's Chicken Spaghetti

Jan's Chicken Spaghetti

Boil and de-bone chicken

Sauté:
1 stick of butter
1 whole onion
2 stalks of celery
2 pods of garlic

Combine:
2 cans cream mushroom soup
1 cup water chestnuts
1 can LeSeur peas
1 12 oz. tomato juice
2 cups chicken broth
black olives
boned chicken

Cook 1 lb spaghetti in chicken broth.
Combine ALL ingredients.
Put in baking dish and top with cheese and bake 350 for 30 minutes or until warm.

Squash Casserole

Squash Casserole

Ingredients:

1 onion
1 bell pepper
1 stick of butter
1 pkg. Tasso
7-9 squash (smaller squash so you do not have the big seeds)
1 lb. shrimp
15 oz breadcrumbs
1/2 pint whipping cream
8 oz bag Velveeta crumbles

Saute onion and bellpepper in stick of butter. After it has sauted somewhat then add your package of Tasso and let cook for about 15 to 20 minutes.  Then add squash and cover to let cook down, about 20 minutes, then remove cover and let some of the juices cook out.  Add your shrimp and let them turn pink, for only about 10 minutes.  After that add about 3/4 of the breadcrumbs and 1/2 pint of whipping cream, and 1/2 of the bag of Velveeta crumbles.  Mix together and pour in baking dish, then top with remaining breadcrumbs and rest of the Velveeta crumbles, and bake for 20 minutes at 350.

Corn Casserole

Julie's Corn Casserole

preheat oven to 350.
In oven melt 1 stick of butter in baking dish.
In a bowl combine 1 can drained whole kernel corn, 1 can creamed corn, 1 box jiffy corn bread mix and 8 oz. container of sour cream.
Mix well.
Pour mixture into baking dish with melted butter.
Bake for 15 minutes then top with grated cheddar cheese.
Cut mixture with a knife, do not stir.
Bake an additional 30 minutes.

Baked Potato Dip

Julie's Baked Potato Dip

1 King's Hawaiian Loaf
1 16 oz. container whipped cream cheese
1 16 oz. container sour cream
1 bunch chopped scallions (or chives)
crumbled bacon
shredded cheddar cheese
preheat oven to 300. 
Hollow out center of bread to make a bowl.
Keep remaining bread for dipping.
In a bowl mix whipped cream cheese, sour cream & all other ingredients.
Scoop into bread bowl, cover with foil & bake at 300 for an hour and a half.

Unstuffed Cabbage Rolls

Unstuffed Cabbage Rolls

Ingredients:

1 1/2 to 2 pounds lean ground beef
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt

Preparation:

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8

Photo by Diana Rattray

Ms. Jean's Crawfish Etouffee

Ms. Jean's Crawfish Etoufee (3 lbs. crawfish tails) (Use large magnalite pot)

Saute chopped onion, bellpepper, celery and garlic in 3 sticks of butter until vegetables are soft.
(I use 1.5 to 2 containers of Guidry's chopped vegetable mix)
Once vegetables are soft, stir in 7 tablespoons of flour (one at a time, stirring well) making a flour paste.
Add one can of chicken broth, a little at a time, stirring well after each addition.
(If this rue looks too thick you can add a little more chicken broth, but keep in mind that the crawfish will cook out juice and you can add more broth also if needed.)
Add Paprika to this rue and stir in well, until you get the desired color you want.
Let the rue cook on low heat about 15 minutes, stirring very frequently.
While its cooking, put crawfish tails into large bowl, one pound at a time, checking for loose veins or shells.\
Season each pound with salt and 1/4 tsp. cayenne.
Then add crawfish to the rue and cook on medium high until heated, then medium, about 15-20 minutes, stirring frequently, but gently.
After you see crawfish have cooked out their juice, add 1 pint heavy whipping cream (or your preference of cream.)
Then if needed add more chicken broth to reach desired consistency. It's done!!
Toss in some green onion tops if desired for color.
Don't cook for too long or over-boil once you add the crawfish tails.

Pound Cake

Duncan Hines Butter Golden Cake Mix
8 oz. cream cheese
1/2 c sugar
1/2 c oil
1/2 c water
1 tbs vanilla
4 eggs

Spray pan with Pam 
Bake in tube pan for 50 min @ 350°

May use a sugar substitute.
 

Spicy Smothered Okra, Tomato and Shrimp

1 quart thinly sliced tender okra

1 (10 ounce) can of Rotel tomatoes

1/4 pound ground beef

1/4 pound ground pork

2 tbs vegetable oil

1/2 cup diced onion

1/4 cup diced celery 

1/4 cup diced red bell pepper

1/4 cup diced yellow bell pepper

2 tbs minced garlic

1/4 pound small shrimp

2 tbs chopped fresh parsley

2 tbs sliced green onions

1/2 tsp salt

1/2 tsp black pepper

1/2 cup shrimp or beef stock

4 cups of cooked rice

Place okra and tomatoes in a large microwave safe bowl. Cover tightly with plastic wrap and pierce plastic wrap several times with a fork.  Microwave on HIGH for 25 minutes or until okra is tender, stopping to stir every 8 minutes.

Place oil in a Dutch oven over medium-high heat.  Add beef and pork and cook, stirring to crumble meat, 7 minutes or until browned.  Add onion, celery, bell peppers and garlic and cook, stirring constantly, 1 minute, or until vegetables are tender.

Add cooked okra and tomatoes to vegetables in Dutch oven.  Stir in shrimp, parsley and green onions.  Add salt and pepper.  Cook over low heat ten minutes, adding shrimp or beef stock as necessary to keep mixture moist.  Stir in rice and cook 3 to 4 minutes or until rice is hot.  Serve as a side dish.

Serves 4 to 6.  May add additional shrimp or lump crabmeat.  This recipe may be doubled. 

Chicken Tetrazzini

Chicken Tetrazzini

1 (16-oz.) package vermicelli

1/2 cup chicken broth

4 cups chopped cooked chicken breasts

1 (10 ¾ oz.) can cream of mushroom soup

1 (10 ¾ oz.) can cream of chicken soup

1 (10 ¾ oz.) can cream of celery soup

1 (8-oz.) container sour cream

1 (6-oz.) jar sliced mushrooms, drained

1/2 cup (2 oz.) shredded Parmesan cheese

1/2 tsp. salt

1 tsp. pepper

2 cups (8 0z.) shredded Cheddar cheese

1. Cook vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.

2. Stir together chicken and next set of ingredients; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11- x 7-inch baking dishes. Sprinkle evenly with cheese.

3. Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or  until  cheese is melted  and bubbly.

(You can freeze unbaked casserole up to 1 month, if desired. Then thaw overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.)

Deeanne's Crawfish Eleganté

Crawfish Eleganté Makes 4 to 6 servings.
1 pound of crawfish tails 
1/2 cup of butter 
1 cup of chopped green onions, (using the whole green onion) 
1/2 cup of chopped parsley 
3 tablespoons of flour 
1 pint of half and half 
3 Tablespoons of sherry 
1 teaspoon of salt 
1/2 teaspoon of red pepper 

Drain crawfish, reserving the juice. In a skillet melt the butter and sauté the crawfish for 5 to 10 minutes. In another skillet sauté the green onion and parsley in the remaining butter. Blend in the flour, stirring constantly while slowly adding the half and half to make a thick sauce. (Here you can gradually add some or all of the remaining crawfish juice to thin the sauce as you like.) Add the sherry, crawfish, salt, and red pepper. Continue to cook 5 to 10 minutes more on low heat. May be served over pasta as an entree or as a party dip with chips or crackers.

Tangy Green Beans

Tangy Green Beans: 3T bacon drippings 2T Cider vinegar 2T Tarragon vinegar 1/2 tsp salt 1 tsp paprika 1 tsp grated onion Mix all ingredients together, heat, and pour over cooked green beans. Crumble bacon on top.

Susan's Brisket in the oven

Chopped bell pepper, onion and celery at HEB. One sweet onion sliced big. Rub the brisket with dry rub on both sides. Place in large roasting pan. Pour marinade on and marinade overnight in refrigerator.  Remove from refrigerator and cover with chopped veggies. I also pour a little balsamic vinegar over the brisket. It adds a little unique dimension of flavor and tenderizes as well.  Cover with foil tightly and bake at 350 degrees for 4 hours. Let it sit for about 30 min before slicing.

Mexican Cornbread

1c. Cornmeal. 1/2 tsp. soda 1c. Flour. 3/4 tsp. salt 2 Eggs. 1 can cream corn 1c. Milk. 1/2c. Oil 1 lrg. Onion. 1/2 lb. grid. Beef Jalapeño peppers. Grated cheese Brown meat with onions. Season to taste. Mix together cornmeal, flour, salt, soda,eggs,oil,milk,and cream corn. Grease pan, then add 1/2 cornmeal mixture, top with beef, cheese, and peppers. Add remaining cornmeal mixture to cover beef. Bake 45-50 min. @ 350*