LAURA'S
RECIPES
TEXAS PICKLES
Jalapeno peppers
cream cheese
thin sliced bacon
shish kabob skewers
Take the jalapeno peppers and cut a "V" in them, long ways and de-seed the
pepper. Stuff the
pepper with cream cheese and wrap them with bacon. Place on a skewer and cook on the
grill or in the oven until the bacon is crispy. A definite crowd pleaser.
COCKTAIL MEATBALLS
2 lbs. ground meat( can be a mixture of turkey and beef)
1/2 t. garlic
1 t. salt
1/2 t. black pepper
1-1/2 cups of Italian bread crumbs
1 egg
1/2 finely chopped onion
1/2 finely chopped bell pepper
Mix all the above ingredients together, then form the meat mixture into balls.
You may fry these (but to keep them from sticking, I put mine on the microwave
safe bacon pan and cook them in the microwave on high for 5-6 minutes).
Sauce:
1 32 oz. jar of Grape jelly
2 bottles of Chili Sauce
Mix the sauce in a pan on the stove and when the jelly is all melted, put the
meatballs in and simmer, the longer the better.
Serve as an appetizer
Note: The meatballs without the special sauce, may be put into spaghetti sauce
and used for meatball sandwiches or spaghetti and meatballs.
Italian Baked Chicken
1 chicken cut-up
1 cup of Italian bread crumbs
1/4 cup of parmesan cheese
1/2 tsp garlic powder
French Salad Dressing
1 gallon size zipper bag
Soak Chicken in French Dressing or Catalina Dressing chill for 30 minutes. Mix
other ingredients together. Shake chicken in mixture and bake on 350°F in a
shallow baking pan for 45 minutes to an hour.
Serve chicken with spaghetti as a side dish, or with mashed potatoes and green
beans.
Chicken Enchilada Casserole
Corn Tortillas
Boiled Chicken skinned and de-boned
1 cup of chicken broth
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of chopped green chiles
1 small onion chopped finely
1 T of chili powder
1 t of garlic powder
1 can of chopped rotel tomatoes
salt and pepper to taste
16 oz of shredded cheddar or cheddar jack cheese
Mix soups, broth, and seasonings including rotels all together in a bowl. Cut
corn tortillas into small triangles and spread out in the bottom of a rectangle
baking/cake pan. Now put a half of chicken over tortillas. Now spoon half of
the liquid mixture over chicken and top with half of cheese. Now repeat the
above step and bake on 350°F until hot and bubbly.
Serving suggestion: refried beans and Mexican rice
Mexican Rice
2 cups of rice
enough oil to cover bottom of a 1-1/2 quart pot or skillet
2 T finely chopped onion
1 8 oz can of tomato sauce
2-3 cups of water
2 beef or chicken bouillon cubes
1 tsp of salt
1/2 tsp of garlic powder
1 can of niblet corn (optional)
Fry onion and rice in oil until puffed. Add the remaining ingredients and cook
on high until boiling. Stir and cover with a lid on med. low heat and cook
until done.
Flour Tortillas
2 cups of flour
1 t of salt
1 t of baking powder
1/2 cup of shortening
warm water
Mix dry ingredients and shortening together. Add enough warm water to make
dough. pinch off dough and roll into small ball then flatten out with a rolling
pin on a floured cutting board. Cook on a hot cast iron skillet. Flip
tortillas when it bubbles up. Then place either in a tortilla warmer or in
between a folded kitchen towel to keep warm.
Crawfish Casserole
1 lb. Velveeta Cheese
1 lb. pkg. peeled cooked crawfish tails
1 can of chopped rotel tomatoes
1 finely chopped red bell pepper
1 finely chopped green bell pepper
1 finely chopped small onion
Tony Cachere' to taste
steamed rice
Mix steamed rice with all the above ingredients and bake in an oven on 350°F for
35 minutes. Very rich, but taste good with some saltines.
ONE DISH PORK CHOP SUPPER
POTATOES
ONIONS
PORK CHOPS
CARROTS(OPTIONAL)
GARLIC POWDER
SALT
PEPPER
WATER
Peel potatoes and slice into circles about a 1/4" thick place in the bottom of
a 9 x 12" baking pan. Peel onion and slice into thin rings. Separate the rings
and place over the potatoes. You may also put sliced carrots. Add salt pepper
and garlic to taste. Put enough water in bottom of pan to cover the potatoes.
Place pork chops on top of the veggies and season the pork chops with salt,
pepper, and garlic. Cover with foil and bake on a 350°F for 45 minutes then
uncover and let the pork chops brown a bit if you want.
GRILLED OR BAKED SALMON
SALMON FILLET/OR SALMON STEAKS
ZESTY ITALIAN DRESSING
LIME JUICE
ONION
Take salmon fillet or steak and marinate in the zesty Italian dressing, one
squeezed lime, and thinly slice up onion into rings. Place in foil and either
cook on a grill or in the oven on broil for about 30 minutes.
STUFFED BELL PEPPERS
STEAMED RICE
GROUND MEAT
BELL PEPPERS
ONION
TOMATO SAUCE
GARLIC
SALT
SHREDDED CHEESE
Place a pan of water on stove and bring to boil. Cut off the tops of the bell
peppers and take the seeds out. Drop the peppers in the water for 5 minutes.
Take the peppers out and place in a 9 x 12 baking pan.
Brown ground meat and season with onion, salt and garlic powder. When done, add
2 8 oz cans of tomato sauce. Take two - 3 cups of steamed rice and stir into
the meat mixture. Put the mixture inside of the peppers and add grated (cheddar
or monterrey jack) cheese on top. Bake for about 30 minutes in a 350°F oven.
If you have any stuffing left, you can place in a pan add some chopped bell
pepper and cover with cheese.
OKRA AND TOMATOES
FROZEN OR FRESH SLICED OKRA
LINK SAUSAGE
CANNED STEWED TOMATOES
ONION CHOPPED FINELY
SALT, PEPPER, AND GARLIC TO TASTE
Cook sliced up link sausage and onion until onion is tender. Add canned
tomatoes, ( you may cut up the tomatoes or get the already cut ones) and okra.
Let simmer and steam in a pot on medium low heat. Takes 45 minutes - hour to be
just right. I like to eat with a big slice of hot cornbread.
FRIED EGGPLANT
1 LARGE EGGPLANT
1 CUP CORNMEAL
½ TEASPOON OF SALT
DASH OF PEPPER
EGG
Vegetable oil
Peel the eggplant and slice into round slices. If you want them crunchy you can
slice thin like potato chips. Dip the eggplant into raw egg, then in your dry
mixture of cornmeal, salt, and pepper. Fry in oil until browned on both sides.
SWEET POTATO FRIES
SWEET POTATOES CUT INTO WEDGES WITH OR WITHOUT PEELS. FRY LIKE FRENCH-FRIES OR
YOU CAN OVEN BAKE WITH PAM SPRAYED ON BOTTOM OF PAN. DRAIN THE OIL OFF AND
SEASON WITH SEASONED SALT, OR FOR A SWEET TREAT YOU CAN SPRINKLE WITH BROWN
SUGAR AND CINNAMON.
DAD'S CHICKEN AND DUMPLINGS
measurements are guesstimated, Dad never used measuring devices.
CHICKEN
CELERY
ONION
CHICKEN BOUILLON CUBES
CARROTS
WATER
2 CUPS FLOUR
1 TSP. SALT
2 TSP. BAKING POWDER
MILK (OR BUTTERMILK)
Cut up and cover chicken with water add chopped celery onions and baby carrots
and let boil until chicken is done. In mean time mix flour, salt, baking powder
and milk together and form dough. Roll dough out about ¼ inch thick. Take a
butter knife and cut the dough into strips vertically and then again
horizontally. Drop into the hot liquid. The dumplings are done when they float
to the top. If you like the broth thicker, you can add a thickener like flour
and water or water and cornstarch.
SALMON CREOLE
Use canned Salmon, butter, onions, celery, bell pepper, tony cachere' seasoning, and tomato sauce.
Saute the canned salmon in butter along with finely chopped onion and bell pepper and chopped celery. Saute this together until the onion is clear. Add the tomato sauce. Approximately 16 oz with about a cup of water and season with tony cacher' or other cajun seasoning to taste. Serve over steamed rice.
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