Dill Stuffed Mushrooms

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 DILL  –  STUFFED  MUSHROOMS

Ingredients:

DILL - STUFFED MUSHROOMS

  • 24 fresh mushrooms (white button)
  • 2 tbsp. sliced green onion
  • 2 tbsp. butter
  • 1/4 c. fine bread crumbs
  • 1 tsp. dried dill weed
  • 1/2 tsp. Worcestershire sauce

Prepare

Remove stems and chop.  Cook stems and onion in butter till tender.  Remove from heat.  Stir in bread crumbs, dill weed, and worcestershire sauce.  Fill mushroom crowns with bread crumb mixture.  Bake on ungreased cookie sheet for 6 – 8 minutes at 425 degrees. 

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Texas Corn Chowder

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TEXAS CORN  CHOWDER

CORN CHOWDER

Ingredients;

  • 4 c. sliced potatoes
  • 2 c. boiling water
  • 1/4 lb. salt pork or bacon (diced & fried until brown, drain)
  • 1/2 c. chopped onion
  • 2 c. corn, whole kernel or cream
  • 2 c. milk
  • 1 tsp. salt
  • 1 tsp. paprika
  • 2 tbsp. chopped parsley

Prepare

Boil potatoes 15 minutes.  Fry salt pork or bacon.  Add onion and cook slowly for 5 minutes.  Drain.  Add to potatoes along with corn.  Cook 15 minutes. Add milk, salt, pepper and paprika.  Heat to boiling point and serve piping hot with parsley sprinkled over top.  Do not boil.  Serves 4 – 6.  This is a hearty cold weather dish which our family liked very much!   1/8 tsp. pepper

 

Asparagus Omelet

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ASPARAGUS  OMELET

ASPARAGUS OMELET

Ingredients:

  • 1 lg. can asparagus tips (when in season and fresh use fresh asparagus cooked)
  • 1 tsp. salt
  • 1/2 (2 slices) c. bread crumbs
  • 4 eggs
  • 1 1/2 c. milk
  • 1/4 tsp. paprika

Prepare:

Drain can of asparagus tips and arrange on bottom of lightly buttered baking dish.  Add salt, sprinkle over this, bread crumbs (without crusts) of fresh bread.  Beat eggs slightly, add milk.  Pour over ingredients in dish.  Sprinkle paprika over top.  Place in cold oven bake for 1 hour at 325 degrees.

Scalloped Cabbage

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SCALLOPED  CABBAGE

SCALLOPED CABBAGE

Ingredients:

  • Shred enough cabbage to fill a casserole.  Cook in salted water until tender.  make white sauce of:
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 2 c. milk

Prepare:

When thick, add 1 cup sharp cheese, and stir until melted.  Add salt and pepper to taste.  Pour over the drained cabbage and cover with buttered crumbs and bake in moderate oven until heated through and top is brown.

Simpson’s Zucchini Fritters

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SIMPSON’S ZUCCHINI  FRITTERS

ZUCCHINI FRITTERS

Ingredients:

  • 1 1/2 c. flour
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 c. milk
  • 1 egg, beaten
  • 1 c. zucchini, shredded
  • Oil for deep frying

Prepare:

In bowl mix first 3 ingredients.  Mix milk, egg and zucchini.  Add to flour mixture; mix.  Drop by tablespoon into deep heated oil.  Fry 3-4 minutes (golden brown).  Serve hot.

Texas Down Home Green Beans and Potatoes

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TEXAS DOWN-HOME  GREEN  BEANS  AND  POTATOES

Texas Down Home Green Beans and Potatoes

Ingredients:

  • 1 1/2 lbs. fresh green beans
  • 8 slices bacon, quartered
  • 1 sm. onion, chopped
  • 5 c. water
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 1/2 c. cubed red potatoes

Prepare:

 Wash beans. Trim ends and remove strings.  Cut into 1 1/2-inch slices; set aside. Fry bacon until crisp in a Dutch oven.  Remove bacon and set aside. Saute onion in drippings until tender.  Add water to cover.  Bring to a boil; add bacon, beans, salt, pepper and return to a boil.  Cover and simmer 15 minutes.  Add potatoes and cook 10 minutes or until potatoes are tender.  Drain.  Yield:  6 servings.

Texas Zucchini Casserole

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 TEXAS ZUCCHINI  CASSEROLE

TEXAS ZUCCHINI CASSEROLE

Ingredients:

  • Zucchini, sliced
  • Tomatoes, sliced
  • Onion, sliced
  • Peppers, sliced
  • Cheese slices
  • Tomato sauce
  • Cheese, grated

Directions:

Layer in casserole.  Put slice of cheese between each layer.  Top with tomato sauce; add bit of basil and garlic powder.  Sprinkle grated cheese and butter over top.  Bake 1 hour at 350 degrees.

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