by Bette Lee Crosby | Nov 30, 2016 | Taste of the South
How to cook Jambalaya
Ingredients
1 pound smoked sausage
1 cup chopped bell pepper
1/2 cup chopped onion
1/2 cup chopped celery
2 cloves garlic
1 tbs flour
1 can tomatoes
2 1/2 cups water
1 cup rice
1 tsp salt
1/2 tsp thyme
1/4 tsp black pepper
1/4 tsp cayenne pepper
1 pound shrimp
Directions
Cook sausage in a large Dutch oven until browned. Drained off all but 2 tbs of pan drippings. Fry green pepper, onion, celery, and garlic until tender. Add flour, stirring until blended. Stir in tomatoes and water; Bring to a boil. Add rice, salt, thyme, black pepper, and cayenne pepper. Return to a boil then reduce heat and simmer, covered for 20 minutes. Add shrimp and cook for 5 more minutes.
by Bette Lee Crosby | Nov 16, 2016 | Taste of the South
How to cook Brunswick Stew
Ingredients
1 pork loin roast
4 boneless, skinless chicken breasts
1 cup chopped onion
1 cup chopped bell pepper
2 Tbs oil
4 cans tomatoes
1 can tomato sauce
1/4 cup sugar
3 Tbs Worcestershire sauce
2 Tbs cider vinegar
2 cups water
2 Tbs flour
1 pound red potatoes
1/2 tsp hot sauce
1 tsp salt
1/2 tsp black pepper
1/4 tsp turmeric
2 cans whole kernel corn
1 can lima beans
parsley
Directions
Combine pork roast and chicken in a Dutch Oven. Cover with water and bring to a boil. Simmer for 1 1/2 hours. Drain and cool meats completely.
Saute onion and green pepper in oil. Add meats, tomatoes, tomato sauce, sugar, Worcestershire sauce, vinegar.
Combine water and flour. Add potatoes, hot sauce, salt, pepper, and turmeric. Cover and cook for 30 minutes. Stir in corn and lima beans. Cook for 15 more minutes. Garnish with parsley.
by Bette Lee Crosby | Nov 9, 2016 | Taste of the South
How to cook Ham Bone Soup
Igredients
1 meaty ham bone
1 can stewed tomatoes, undrained
3/4 cup long-grain rice, uncooked
1/2 tsp salt
French Bread
Directions
Place ham bone in a Dutch oven. Add enough water to barely cover the bone. Bring to a boil, cover, reduce heat, and simmer for 1 hour. Remove bone from broth and cut meat from bone. Return to broth.
Bring broth mixture to boil and add tomatoes, rice and salt. Cover reduce heat, and simmer for 30 minutes.
by Bette Lee Crosby | Nov 2, 2016 | Taste of the South
How to Cook Florida Hearts of Palm
Ingredients
1/3 cup softened vanilla ice cream
3 Tbs mayonnaise
3 Tbs crunchy Peanut Butter
2 Tbs orange juice
1 Tbs milk or whipping cream
2 heads Bibb lettuce
1 can hearts of palm drained and sliced
1 can mandarin oranges
1/2 cup pineapple chunks
1/2 cup sliced strawberries
2 Tbs dried currants or raisins
2 tsp grated orange rind
Directions
Combine ice cream, mayo, peanut butter, orange juice, and milk in a small bowl. Cover and refrigerate for 1 hour.
Arrange lettuce leaves, hearts of palm, orange slices, pineapple chunks, strawberries, and currants. Drizzle chilled dressing mixture over the salad and sprinkle with orange rind.
by Bette Lee Crosby | Oct 26, 2016 | Taste of the South
How to cook Southern Spoon Bread
Ingredients
2 cups milk
3 Tbs butter
1 cup cornmeal
3/4 cup water
3 eggs, separated
Directions
Combine milk, butter, salt in a saucepan and bring to a boil.
Gradually add cornmeal, stirring constantly with a wire whisk. Remove from heat. Gradually add water, stirring well. Pour into a bowl.
Beat egg yolks until think and lemon-colored. Stir 1/4 of the hot mixture into the yolks to temper it. Beat egg whites until stiff peaks form. Fold in the rest of the mixture with the egg whites.
Pour mixture into a greased 2 quart casserole. Bake at 375 degrees, uncovered for 30 minutes.
