1 can stewed tomatoes
Mix enough self-rising flour into stewed tomatoes until you have a stiff dough. Drop into hot broth to cook. If you prefer sweet tomato dumplings, add a little sugar to the tomatoes before adding the flour.
1 (2 pound) head cauliflower, broken into florets
2/3 cup vegetable oil
1/3 cup white vinegar
2 teaspoons salt
1 teaspoon oregano, crumbled
1/2 teaspoon granulated sugar
1/4 teaspoon pepper
1 clove garlic, crushed
1 (6 ounce) can pitted large ripe olives, drained
1 green bell pepper, cut into 1/2-inch strips
Bring oil, vinegar, salt, oregano, sugar, pepper and garlic to boiling. Add cauliflower florets. Cover and cook until tender. Discard garlic. Transfer to bowl. Top with pepper strips and olives. Cover and chill. Drain before serving.
New Orleans Style Cabbage Rolls
Source: Chef Yancy Roush
6 poached cabbage leaves
1/3 cup whipping cream
1/4 cup soft bread crumbs
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup andouille sausage
1 cup pork sausage
2 tablespoons butter or margarine
1 medium carrot, thinly sliced
2 medium tomatoes, diced
1 medium onion, minced
2 cloves fresh garlic, minced
1 cup tomato juice
To prepare filling, beat egg; mix in whipping cream and bread crumbs. Add salt and pepper. Lightly combine with meats and set aside.
To prepare cabbage, cut and core cabbage. Remove outer leaves. Poach 2-3 minutes in boiling water. Remove and allow to cool.
Place equal amounts of filling into each cabbage leaf. Roll up and secure with wooden pick. Dust rolls with flour and saute in preheated skillet with butter until browned. Transfer to baking dish.
Surround with carrots and tomatoes. Add tomato juice. Allow to rest overnight.
Bake 1 hour, covered, at 375 degrees F. Remove cover and bake for 15-20 minutes.
Serve with green beans and rice.
1 small box raspberry gelatin
2 cups hot tomato juice
1 tablespoon horseradish
Dissolve gelatin in tomato juice. Add and mix in horseradish. Line bottom of 1 pint mold with avocado slices. Top with gelatin mixture. Refrigerate until set.
Sweet Onion Grilled Quesadillas
1 medium-large Vidalia sweet onion
Olive oil for brushing onion and tortillas
4 (6- to 7-inch) flour tortillas
3/4 cup grated Monterey jack cheese (about 3 ounces)
1/4 cup packed fresh coriander sprigs, washed, dried and chopped coarse
Cut onion crosswise into 1/4-inch-thick slices and arrange slices on a tray, keeping them intact. Brush both sides of slices lightly with oil and season with salt and pepper. Grill onion on a lightly oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until lightly charred and softened. Transfer onion as grilled to a bowl, separating rings. Brush 2 tortillas lightly with oil on one side and put, oiled side down, on a platter. Divide onion, Monterey jack, and coriander between tortillas and cover with remaining 2 tortillas. Brush tops of quesadillas lightly with oil.
With a metal spatula transfer quesadillas to a rack set 5 to 6 inches over glowing coals and grill until undersides are golden brown, about 1 minute. Sandwiching each quesadillas between 2 metal spatulas, flip quesadillas over and grill until undersides are golden brown, about 1 minute. Transfer quesadillas to a cutting board and cut into wedges.
Serves 2 as a light luncheon main course or side dish.
Bean and Vegetable Burritos
I’m not a vegetarian, but I LOVE my veggies. This has a lot of ingredients, but is easy to prepare. May be a little spicy for little kids, so I would recommend leaving out the jalape
Easy Caramelized Onions
6 large onions
2 tablespoons olive oil
Peel the onions and cut them into 1/4-inch slices. Place the onions in a crockpot, and drizzle the oil over the slices.
Place the lid on the crockpot and turn heat on HIGH. Cook 8 to 10 hours, until the onions caramelize. They will have a deep-brown color.
Leftover onions may be refrigerated, covered, up to three days. They may be frozen up to one month.
Makes 3 cups.
Nutritional information per 1/4-cup serving: 48 calories (42% from fat), 2 grams fat (no saturated fat), no cholesterol, 1 gram protein, 7 grams carbohydrates, 1 gram dietary fiber, 2 milligrams sodium
Steeler Baked Beans
Source: Pittsburgh Post-Gazette – recipe by Thomas Stokes, Shaler Township
NOTE: "This is a recipe I use every football season."
1 pound bacon, diced
3 to 4 heaping teaspoons brown sugar
4 onions, diced
1/2 jar molasses
4 large (1 pound 11 ounce) cans baked beans, drained
4 tablespoons vinegar (or slightly less)
2 teaspoons mustard
16 ounces ketchup
Cook bacon and onion until tender; drain. Mix all of the ingredients together and stir until well blended. Bake at 350 degrees for 2 hours. Or bake in a 5-quart crockpot on No. 2 setting for 5 hours. The longer it cooks, the better it tastes.
Tester’s note: We halved this recipe and made it in the crockpot, using 1 package Sugardale Ready Cooked Peppered Bacon to save time. It tied for No.1 among my samplers.
Sweet Potatoes with Applesauce
Makes 6 servings
6 medium sweet potatoes or yams,
peeled and cut into 1/2 inch cubes
1 1/2 cups applesauce
2/3 cup packed brown sugar
3 tablespoons margarine or butter melted
1 teaspoon ground cinnamon
1/2 cup chopped nuts, toasted
Place sweet potatoes in 2 to 3 1/2 quart slow cooker. Mix remaining ingredients excepts nuts and spoon over potatoes. Cover and cook on LOW heat setting 6-8 hours or until the potatoes are very tender. Sprinkle with nuts.
Green Chile Grits
2 cups regular grits
6 cups water
1/2 teaspoon paprika (optional)
1/2 to 1 teaspoon salt
4 to 6 ounces chopped mild green New Mexican chile
1 or more jalape