Spicy Shrimp Casserole from Southern Living’s 1996 Annual Recipes will make your supper with maybe a little salad on the side.
We found Norinne Lowell’s Cheeseburger Pie in Plains Pot Pourri, published by the community-minded folks of Plains, Georgia. It uses ground beef, milk, and cheese along with other ingredients. Pour into a lightly browned pie shell and bake in the oven. It looks wonderful.
From Savannah Style, try their black bean soup. They instruct us to “use only a wooden spoon for stirring.” I don’t know why and have tried looking it up. Does anyone out there reading this know why they say to “use only a wooden spoon for stirring.”
At a recent family gathering, my niece brought a cake that was absolutely delicious. Everyone there thought it was outstanding. It is quite simple, in that it uses a packaged white cake mix. I asked her for the recipe, just for YOU! (Honestly, for ME!) She says she saw it originally on FB with credits: #icancookchallenge and #5dishchallenge.
Blackberry Cobbler from Orion Storm Rusch in The Spice of Veith is a great basic recipe that you could experiment with other fruits if you don’t have blackberries. It looks pretty yummy!
We found the following information, Rethinking Rice, in Southern Living’s 1996 Annual Recipes. We hope (and believe) you will find it to be an invaluable guide for your food preparation. In fact, you will probably want to cut it out and put it with your favorite recipes stash. I certainly will!
SPICY SHRIMP CASSEROLE
Recipe from Southern Living’s
1996 ANNUAL RECIPES
2 pounds unpeeled medium-size fresh shrimp
3 cups cooked long-grain-and-wild mix
1 cup (4 oz) shredded longhorn Cheddar cheese
1 (10-3/4-oz) can cream of mush room soup, undiluted
1 tablespoon butter or margarine
1/2 cup chopped green onions
2 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground pepper
1/4 cup milk
1 teaspoon Cajun seasoning
Garnishes: green onions, peeled cooked shrimp
1) Peel shrimp, and devein, if desired. 2) Combine rice, shrimp, cheese, and soup in a bowl. 3) Melt butter in a large skillet over medium-high heat, and add green onions; cook, stirring constantly, until tender. 4) Stir green onions, Worcestershire sauce, and next 4 ingredients into rice mixture. Spoon mixture into a lightly greased 11 x 7 x 1-1/2 inch, or 2-quart baking dish. 5) Bake at 375 degrees for 45 minutes. Garnish, if desired. Yield: 6 servings.
NORINNE LOWELL’S
CHEESEBURGER PIE
Recipe from PLAINS POT POURRI, Food Favorites of Plains, GA
1 pound hamburger
1/4 cup chopped onion
1/2 cup evaporated milk
1/2 cup catsup
1/3 cup dry bread crumbs
3/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon pepper
1 cup shredded cheese
1 teaspoon Worcestershire sauce
1 pie shell, unbaked
Brown hamburger and onion and drain off grease. Very lightly, brown pie shell. Add other ingredients to meat. Pour into pie shell. Bake at 350 degrees for 1/2 hour. Remove from oven and sprinkle cheese and Worcestershire sauce over top. Return to oven and melt cheese. Serve hot.
BLACK BEAN SOUP
Recipe from Savannah Style, a Cookbook by The Junior League
of Savannah, Inc.
1 pound black beans
2 tablespoons olive oil
1 medium ripe tomato
1 bay leaf
1/2 medium onion
1/2 medium green pepper
1 garlic clove, unpeeled and crushed
…
1/2 cup olive oil
1/2 medium onion, chopped
1/2 green pepper, chopped
1 garlic clove, minced
1 level teaspoon crushed oregano
1/4 teaspoon cumin
2 tablespoons wine vinegar
1 tablespoon salt
…
1/2 teaspoon hot sauce
2 tablespoons dry sherry
1) Wash beans and discard imperfect ones. Place in a deep bowl and cover with water 2 inches above beans. Soak overnight. 2) Next day, pour beans into a 3 to 4 quart kettle with the same soaking water. If necessary, add more water so that beans will be covered one inch above. Add to the beans: 2 tablespoons olive oil, whole tomato, bay leaf, 1/2 onion, 1/2 green pepper, crushed garlic clove. Bring to a boil, then lower heat to moderate, cover and cook until beans are tender, about 1 hour. Use only a wooden spoon for stirring. Remove the bay leaf and what is left of the half onion, tomato, pepper and garlic. 3) In a skillet, heat 1/2 cup olive oil and sauté the chopped onion and green pepper until transparent. Add the garlic, crushed oregano, cumin, wine vinegar and salt. Stir to mix well and cook 2 minutes longer, then add to beans. Stir in hot sauce, cover and cook for a good half hour. Correct seasonings, and add sherry. Serve hot with cooked long grain white rice and raw chopped onions.
CRÈME OF COCONUT CAKE
Recipe from Margaret Biddle,
reader of
The Apopka Chief Newspaper
1 (18.25 ounce) package
white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened
condensed milk
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package flaked coconut
1) Prepare and bake white cake mix according to package directions. Remove cake from oven. 2) While still hot, using a utility fork, poke holes all over the top of the cake. 3) Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. 4) Let cake cool completely, then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.
ORION STORM RUSCH’S
BLACKBERRY COBBLER
The Spice of Veith
4 cups fresh blackberries
1 tablespoon lemon juice
1 large egg
1 cup sugar
1 cup flour
6 tablespoons butter, melted
Preheat oven to 375 degrees. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice. Stir together egg, sugar and flour in a medium bowl until mixture resembles a coarse meal. Sprinkle over fruit. Drizzle butter over topping. Bake at 375 degrees for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve with whipped cream, if desired. Garnish with a fresh mint sprig (optional). This can also bake for the same amount of time in 6 (8 ounce) ramekins on an aluminum foil lined baking sheet for individual servings.
Serves 6.
RETHINKING RICE
Information from
Southern Living’s
1996 Annual Recipes
WHAT’S IN STORE?
• Store rice in the refrigerator up to seven days or in the freezer in a heavy-duty, zip-top plastic freezer bag up to six months.
• When refrigerating rice, be sure to cover the rice tightly so the grains won’t dry out or absorb the flavors of other foods.
• To reheat rice, add 2 tablespoons liquid for each cup of leftover rice. Cover and reheat over medium-low heat 4 to 5 minutes. Or microwave, covered, at HIGH about 1-1/2 minutes per cup.
• Leftover rice is a great soup thickener.
• Give leftover rice a polished look: Firmly pack it in a well-oiled mold, cover with plastic wrap, and weight it down. Chill about an hour before unmolding onto a serving plate. Serve chilled.
CHEAP TRICKS!
For full flavor enhancement, don’t just cook rice in water. Substitute one of the following for all or part of the cooking water: apple, orange, or pineapple juice; chicken, vegetable, or beef stock; wine; beer; sherry; cream; or milk. Label and freeze small bags of leftover rice, and reheat when needed (1-cup bags are great for solo diners).
Boost the flavor and appearance of reheated rice by adding the following:
• Chopped dates and toasted nuts
• Sliced mushrooms, green onions, or shallots
• Chopped asparagus, bell pepper, broccoli, carrots, celery, green beans, onion, or tomato
• Chopped ham, bacon, pork, or seafood (nice for fried rice – just add an egg, a bit of oil and soy sauce, and scramble in a wok or large skillet)
• Chopped cilantro, parsley, or other fresh herbs; minced fresh ginger or garlic
• Crushed pineapple, sliced mandarin oranges, chopped red or green apples, or raisins
• Sliced ripe or pimiento-stuffed olives
• Grated Romano or Parmesan cheese, or crumbled feta cheese.
