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.
2 to 4 tablespoons butter or margarine
1/4 teaspoon paprika
Dash of cayenne pepper
6 cups boiling water
2 cups cornmeal (preferably water ground)
2 teaspoons salt
Butter the walls of the crockpot with 1 tablespoon of the butter or margarine, then melt the remaining butter or margarine. Add paprika and cayenne; turn to HIGH. Measure remaining ingredients and add to crockpot with remaining butter. Stir well; cover and cook on LOW for 6 to 9 hours or on HIGH for 2 to 3 hours, stirring occasionally.
To fry, chill in a lightly greased loaf pan and cut into 1/4-inch slices. Fry in butter until browned.
Serves 8 to 10.
Cheesy Peasy Hash Browns
5 cups frozen hash brown potatoes
2 cups grated Cheddar cheese
1 cup milk
1/2 cup half-and-half
1/2 cup scallions, thinly sliced
1 cup frozen peas
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
Combine all ingredients in crockpot, mixing thoroughly. Cover, and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Vegetarian Hoppin’ John
1 pound dried black eye peas
2 quarts plus 3 cups water
1 medium onion, chopped
3 cloves garlic, minced
1 (7 ounce) can diced green chiles
2 teaspoons ground cumin
1/4 teaspoon pepper
1/4 teaspoon baking soda
1 dried or canned chipotle chile
1/2 cup brown rice
3 large tomatoes, peeled and chopped
Salt to taste
Rinse and sort through peas.
In a deep pot, bring 2 quarts water to boil over high heat. Add peas. Let water return to boil; then boil uncovered for 2 minutes. Remove pan from heat, cover and let stand for 1 hour.
Drain and rinse peas, discarding cooking water.
In crockpot, combine onion, garlic, green chiles, cumin pepper, baking soda and chipotle chile. Stir in peas; pour in remaining 3 cups water. Cover and cook on LOW until peas are tender to bite (9 to 10 hours).
Remove and discard chipotle chile; stir in rice and tomatoes.
Increase heat to HIGH; cover and cook until rice is tender (45 to 55 minutes more).
Season to taste with salt.
Yield: 6 to 8 servings
4 to 6 large onions, peeled
2 cups chopped ham
2 cups frozen, chopped broccoli, partially thawed
1 cup Italian bread crumbs
1/4 cup chopped bell pepper
1/4 cup butter, cut into chunks
1 teaspoon cayenne pepper, or to taste
1/2 cup water
Peel onions and hollow out hole in center for the stuffing. Do not make hole completely through the onion. Leave about a 1/2 inch shell at the base of the onion.
Mix together ham, broccoli, bread crumbs and bell pepper. Stuff into onion and top with a chunk of butter. Sprinkle with cayenne pepper. Place onions in crockpot. Pour 1/2 cup of water around onions, but not over them. Cook on LOW for 6 to 8 hours.
1/2 cup butter
1 cup chopped walnuts
2 onions, chopped
1 (14 ounce) package cubed herbed seasoned stuffing mix
1 1/2 cups applesauce
1 1/2 cups water
In large skillet, melt 2 tablespoons of the butter and cook walnuts over medium heat until walnuts are toasted, stirring frequently. Remove nuts from skillet and place in small dish. Set aside.
Melt remaining 6 tablespoons butter in the same skillet. Add onion and cook for 3 to 4 minutes until almost tender, stirring frequently.
Spray a 4- to 6-quart crockpot with nonstick cooking spray and place stuffing cubes in prepared crockpot. Add cooked onion with butter and mix gently. Add applesauce and water and mix lightly. Cover and cook on LOW for 4 to 5 hours.
Sprinkle with toasted walnuts before serving.
Yields: 10 (3/4 cup) servings