Mary`s Green Bean Casserole

Baked Vidalia Onions
3 large Vidalia onions, sliced a little less than 1/2" thick....about 12 slices
1 carton crumbled blue cheese
1 stick butter, softened
2 drops Worcestershire sauce (or more)
Dill weed, be sure to use enough to really taste
Take a fork and kind of smoosh the blue cheese, butter, Worcestershire sauce and
dill together.
Put onion slices on sprayed baking sheet
Put a dollop of blue cheese mixture on each slice and spread to cover onion
Bake at 425 for 25 minutes
Poppyseed Chicken
10 - 12 cooked chicken breasts cut up into bite sized cubes.
2 cans cream of chicken soup
2 cups sour cream
1/2 cup water (with a dash of salt)
Put chicken into a 9 x 13 inch dish.
Mix soup, sour cream, and water then pour over chicken.
Topping: 2 rolls of Ritz crackers
Crush the crackers and crumble over the chicken mixture.
Melt 2 and a half sticks of butter and pour over the crackers.
Top with 1/2 container of poppy seed. (the top should be black)
Refrigerate 24 hours or freeze.
Bake one hour at 350 degrees.
Enjoy!
Oreo Madness
Ingredients:
1 package of Oreos (not double filling)
1 box of French vanilla Jell-O pudding
1 package of cream cheese
1 large container of cool whip
Soften the cool whip and cream cheese by setting them out before mixing them.
Filling-Combine cream cheese, cool whip, and box of French vanilla pudding
(dry) in the blender and mix.
Individually dip each Oreo in milk and put on the bottom of the dish
Add layer of filling.
Repeat layers (usually 3).
Sprinkle crushed Oreos on top. At Christmas, I use red sprinkles. When I use
the mint Oreos, I use the green sprinkles. The mint is the best if you are a
chocolate mint person.
Vidalia Onion Dip
*items with a star I add because we like garlic and spice 
Ingredients
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1 very large Vidalia onion, finely chopped
1/2 cup grated parmesan cheese
1/2 cup Swiss cheese, shredded
1 cup real mayonnaise (do not use salad dressing)
2 teaspoons minced fresh garlic (or to taste)
1/2 teaspoon black pepper (or to taste)
1 teaspoon seasoning salt (or to taste)
1 teaspoon Worcestershire sauce
Tabasco sauce
shredded Swiss cheese (use any amount desired)
Directions
1.
2.
3.
4.
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6.
7.
Set oven to 350°F.
Butter or spray a 9 x 13 cake pan or casserole dish.
In a bowl combine all ingredients together together; mix well to combine.
Adjust Tabasco and garlic to taste.
Transfer to large 9 x 13 cake pan or casserole dish.
Bake for about 30 minutes or until browned on top.
Sprinkle with grated Swiss cheese, then return to oven for another 4-5
minutes or until the cheese has melted.
8. Serve hot or warm with crackers or Tostito Scoops.
Mary’s Zucchini Relish for canning
*double batch
10 c. ground zucchini (skin on) (1 large Tupperware bowl full grated)
4 tbsp. salt
¼ t garlic salt
8 c. ground onion
2 chopped red pepper
10 c. sugar
4 tsp. dry mustard
2 tsp. nutmeg
1 tsp. pepper
4 chopped green pepper
4 banana peppers (deveined)
5 c. apple cider vinegar (1 bottle)
2 tsp. tumeric
3 T cornstarch
4 tsp. celery seed
2 T McCormick’s Nature’s Seasonings
½ bottle white peppercorns
Cut up vegetables; grind in food chopper, using coarse blade*. Add salt.
Cover; set on counter overnight to ferment. Rinse in cold water. Drain well.
In 4- to 5-quart kettle combine vegetable mixture, sugar, vinegar, water,
celery seed, turmeric, nutmeg, and 1/8 teaspoon pepper. Bring to boil.
Cover; boil gently for 10 minutes, stirring often.
Ladle hot mixture into hot, clean pint jars; leave 1/2-inch headspace. Prepare
lids
according to manufacturer's directions. Wipe jar rim. Adjust lid.
Process jars in boiling water bath 15 minutes (start timing when water
returns to boil). Makes 16-17 pints.
Grandma Mary Semonik’s Halupki (Stuffed Cabbage)
*Makes a roaster pan full so that you can freeze them
3-4 heads (depending on the size) cabbage-cut core out and place in boiling water
until the leaves are loose (steamed).
Meat Mixture: (in a large bowl mix)
5 pounds good ground meat
4 eggs
4 cups soaked rice overnight in a cake pan (drained well)
4 chopped onion fine
2 chopped green pepper
2 can tomato paste to help bind
1 tablespoon of salt
1/4 tablespoon of salt
Liquid Mixture: (in a large bowl mix very well)
1 28 oz can crushed tomatoes
1 28 oz can diced tomatoes
1 large can tomato juice
2 cans tomato soup
1 can tomato sauce
3 small tomato paste
Directions:
Loosen each leaf of cabbage and then take your ground meat mixture. Put it in
the center of a leaf and roll in traditional cabbage roll style. Place some thicker
leaves of cabbage all over the bottom of a roasting pan. When all of your rolls
are done, pour your liquid mixture over everything in layers so that each layer
gets some liquid mixture. Salt and pepper to taste after done.
Place in a 350 degree oven for 2-2 ½ hours.
Serve  Yummy
Grandma Mary Semonik’s Haluski
4 large potatoes
1 tsp. salt
2 eggs and flour
1 medium head of cabbage
1 medium onion, chopped
¼ stick of butter
Directions:
Grate potatoes and stir with eggs until well-beaten. Add salt and enough flour
to make a stiff batter. Drop from the tip of a teaspoon into boiling water and
cook for 10-15 minutes. Drain/shred the cabbage. Sauté’ the onions in the
shortening until golden. Add the cabbage and fry until golden. Stir constantly,
making sure that it does not burn. Add the drained Haluski and fry until
thoroughly warm. Salt and pepper to taste. Parsley may be added to garnish.
Grandma Mary Semonik’s Pirohi Recipe
Mash together in mixer the potato filling:
6 medium potatoes (boil and quartered as if for mashed potatoes, drain reserving
the potato water in a cup and let cool)
¼ pound of longhorn cheese or ¼ little brick o
4 slices of American Cheese
1 sautéed onion (sautéed in butter)
Roll teaspoonfuls in balls and place on a tray in the refrigerator to cool
completely.
Dough:
4 cups flour
½ teaspoon salt
2 eggs
Directions:
Slowly add a teaspoon at a time of potato water to work the dough mixture on a
breadboard or cutting board. Cover with a dish when you get it where it does
not stick to your fingers and leave it for about 15-18 minutes. Roll flat (not too
thin, not too thick). Cut with a glass for a perfect circle. Place one of your
potato cheese balls into the half moon of the circle and pinch over the other side
in normal Pirohi style. When they are all done, drop them into boiling water and
when they rise to the top, they are finished. You need to remove them
immediately from the water with a strainer. Sauté onions in butter and brown
them in the skillet with the onions and butter if you prefer. Some people like
them without browning them.
Serve  Yummy
Grandma Mary Semonik’s Nuthorns
4 large potatoes
1 tsp. salt
2 eggs and flour
1 medium head of cabbage
1 medium onion, chopped
¼ stick of butter
Directions:
Grate potatoes and stir with eggs until well-beaten. Add salt and enough flour
to make a stiff batter. Drop from the tip of a teaspoon into boiling water and
cook for 10-15 minutes. Drain. Shred the cabbage. Sauté’ the onions in the
shortening until golden. Add the cabbage and fry until golden. Stir constantly,
making sure that it does not burn. Add the drained Haluski and fry until
thoroughly warm. Salt and pepper to taste. Parsley may be added to garnish.
Serve  Yummy
Kim Ann’s Green Bean Casserole
Family size recipe
Blend together:
1 regular size can of mushroom soup
2 minced cloves of garlic }
¼ can of evaporated milk
¼ teaspoon black pepper
½ of large can of French-fried onions (reserve the other half of can to top the
casserole)
Mix in:
2 regular size cans of green beans
Bake at 350for about 15-20 minutes. In the last five minutes, top with the rest
of the French-fried onions.
Serve  Yummy
Wedding Reception size recipe
Blend together:
4 regular size cans of mushroom soup
10 minced cloves of garlic (with a Pampered Chef Garlic Press, of course $15.50
)
1 can of evaporated milk
1 tablespoon black pepper
1 large can of French-fried onions (another can will be used to top the casserole
later)
Mix in:
2 restaurant size cans of green beans
Bake at 350for about 15-20 minutes. In the last five minutes, top with the
second can of French-fried onions.
Serve  Yummy
Kim Ann’s Cheese Ball
2 packs of cream cheese (add a little milk)
2 little jars of Old English Cheddar Bacon Flavor (found in the Cheese
Whiz/dairy/cream cheese isle)
2 small onions diced mini mini mini
A couple dashes of Whorchestershire sauce
1 half block of cheddar cheese grated
Sprinkle garlic and onion powder
Chop walnuts in little crumbs to roll the ball in
Serve  Yummy
Kim Ann’s Olive Meatballs
Use as much ground meat to roll lightly over the green olives
1 cup Bread crumbs
1/8 teaspoon Salt
1/8 teaspoon Pepper
1/8 teaspoon Garlic powder
1/8 teaspoon Onion powder
1 egg
Mix all ingredients around a green olive that has been drained on a paper towel.
Bake them on 350 degrees for about 15 minutes or until you notice that the meat
is cooked. Stick toothpicks through them and dip into cocktail sauce. Serve 
Yummy
KimAnn’s Pizza Dip
Layer all of these ingredients in a pan and chop all ingredients very small and
bake in an oven on 350 degrees for 5 minutes
Take two cream cheese cakes and smash the into the bottom of a cake pan or pie
pan about ¼ inch thick
Pour Ragu Pizza sauce very thin as if it were a pizza
Chop up all ingredients very very small that you would like on a pizza
Top with finely shredded mozzarella cheese
Use with favorite chips or crackers. Serve  Yummy
Sausage and Cheeseball Appetizers
Makes about 7 ½ dozen 1 inch round balls
In large bowl combine all of these ingredients in any order.
3 cups Bisquick
1 lb. Uncooked bulk pork sausage in the little roll (regular breakfast sausage
mild or spicy)
4 cup shredded cheese any flavor you prefer-cheddar or mixed cheeses (16 oz.)
½ cup grated parmesan cheese
½ cup milk
½ teaspoon of rosemary
½ teaspoon of parsley
Spray baking sheet with PAM and then place on sheet. These do not expand
much at all or spread so putting them somewhat close is not a problem. Bake at
350 degrees for 20-25 minutes.
After they are cooked, put toothpicks in them for h'orderves or vacuum seal them
for quick breakfast meals or use a Ziplock freezer bag and freeze them.
 Yummy
Bacon/Water Chestnut Appetizers
3 cans of Reese Water Chestnuts, drained
1 lb. Of bacon cut into thirds
1 teaspoon ground ginger
1 Tablespoon sugar
½ cup Soy Sauce
1 box of toothpicks, soaked in water so that they do not burn
Mix in a gallon size ziplock all ingredients except the bacon. Marinate these
overnight or for at least 3-4 hours.
Take each water chestnut and wrap a small piece of bacon around it and place a
toothpick (that has been soaked in water so that they do not burn) through it to
hold it in place before baking.
Bake at 350 degrees for 15-20 minutes.
Serve as an h'orderves.
Chocolate Cheese Ball
1 box cream cheese
¾ cup sugar
½ cup butter
2 T brown sugar
12 oz package chocolate chips
¼ teaspoon vanilla
Mix together all ingredients and roll into ball.
Roll in a mixture of in mini chocolate chips; Oreos; nuts or whichever is your
preference.
Taco Dip
Bean Mixture for bottom of pan:
1 (16 oz.) can refried beans
2 (8 oz.) packages of cream cheese
1 (8 oz.) container of sour cream
2 tablespoons taco seasoning mix
2 cloves garlic, pressed
2 ounces cheddar cheese, shredded
Topping Mixture:
1 can pitted ripe olives
1 medium tomato, seeded and chopped
2 green onions, chopped
fresh cilantro, chopped
Can of refried beans drained to top it off
tortilla chips
Spread beans in a baking dish (I use a stone dish).
Mix remaining ingredients together and spread on top of beans. Sprinkle with ½
of the shredded cheddar cheese (1 cup). Reserve the other cup to top after it
comes out of the oven. Put in oven (350 degrees) for about 20 minutes or until
looks done.
You can top this with tomatoes, green pepper, olives and etc.
Serve with tortilla chips or Doritos.
ENJOY
Spread beans in a baking dish (I use a stone dish).
Mary’s 6-Hour Chili
Serves 8 to 10
To ensure impeccably fresh meat, we recommend grinding it yourself with an
electric meat grinder. Try using boneless chuck with some of the outer fat still
attached.
Ingredients
5 lb. ground beef
5 garlic cloves, minced
1 yellow onion, chopped
1 can (28 oz.) chopped tomatoes with juices
6 to 8 Tbs. chili powder
2 tsp. dried oregano
1 tsp. ground cumin
Salt and freshly ground pepper, to taste
1/3 cup cornmeal
2 cups unsalted beef stock
Sour cream, chopped red onion, grated, cheddar cheese and/or chopped fresh
cilantro for garnish
Method:
1. In a large sauté pan over medium-high heat, brown half the beef, about 10
minutes. Using a slotted spoon, transfer the beef to a slow cooker.
2. Repeat with the remaining beef.
3. Add the garlic, yellow onion, tomatoes with juices, chili powder, oregano,
cumin, salt, pepper, cornmeal and stock to the slow cooker and stir to
blend.
4. Cover and cook for 6 hours according to the manufacturer's instructions.
Skim the fat off the surface of the chili.
5. Ladle the chili into warmed bowls and garnish with sour cream, red onion,
cheese and/or cilantro.
Mary’s Tamale Pie
Serves 16
Perfect for a crowd, this tamale pie gets a lively kick from chili powder and
serrano chilies, which are small, slender and very hot. The compound that gives
chilies their heat, known as capsaicin, is concentrated in the white membranes, or
ribs, inside the chili and is transferred to the seeds. To lessen the heat, trim off
the membrane and scrape away the seeds.
Ingredients:
3 Tbs. canola oil
3 yellow onions, thinly sliced with a mandoline
3 large green bell peppers, seeded and chopped
3 to 5 serrano chilies, seeded and minced
4 1/2 lb. ground lean beef
4 cups corn kernels, fresh or thawed frozen
1/4 cup ground cumin
4 1/2 Tbs. chili powder
1 can (14.5 oz.) diced tomatoes, drained
1 can (6 oz.) tomato paste
3 1/2 Tbs. coarse salt, plus more, to taste
1 cup chopped fresh cilantro
1 box Buckeye corn bread mix
1 cup shredded Monterey jack cheese
Sour cream for serving
Method:
1. Preheat an oven to 400°F.
2. In an All-Clad lasagna pan or a large, deep sauté pan over medium heat,
warm the oil until almost smoking.
3. Add the onions, bell peppers and chilies and cook, stirring occasionally,
until softened, 10 to 15 minutes. Transfer to a bowl.
4. In the same pan over medium heat, cook the ground beef, stirring
occasionally with a wooden spoon to break up the meat, until browned,
about 10 minutes.
5. Stir in the onion mixture, the corn, cumin, chili powder, tomatoes, tomato
paste and the 3 1/2 Tbs. salt and bring to a simmer. Reduce the heat to low
and simmer for 20 minutes.
6. Taste and adjust the seasonings with salt. Remove from the heat and let
stand for 15 minutes. If the meat mixture was cooked in a sauté pan,
transfer it to a lasagna pan. Sprinkle with the cilantro.
7. Put the corn bread mix in a large bowl and stir in the cheese. Prepare the
corn bread batter according to the package instructions and spread the
batter evenly over the meat mixture.
8. Bake until the corn bread is golden brown and a knife inserted into the
center comes out clean, about 30 minutes.
9. Let the tamale pie rest for 20 minutes before serving. Accompany with sour
cream.
Mary’s Beef and Cheese Enchiladas
(that I submitted to the Pampered Chef)
Brown 1 pound of ground meat in Small Saute’ Pan. With the Food Chopper dice a large
onion in a pan (add ½ a pepper if you choose). Pour this into the Classic Batter Bowl.
Using the Smooth Edge Can Opener, add 1 can of refried beans and mix with the Mix and
Scraper or Classic Scraper.
In the Small Batter Bowl add:
 1 can mushroom soup
 1 can tomato soup
 1 can enchilada sauce
 Measure ½ teaspoon of Southwestern Seasoning Mix using the Adjustable
Measuring Spoon.
Pour off 1/3 of the liquid mixture into the Rectangular Baker or the New Traditions
Rectangular Baker.
Pour off 1/3 of the liquid mixture into the beef/onion/pepper mixture in the Classic Batter
Bowl.
Take one package of soft Tortilla Shells and heat for 45 seconds in microwave.
Grate one 12-ounce brick of cheddar cheese using the Deluxe Cheese Grater.
Fill tortilla shells with the beef mixture one at a time using the Large Scoop and sprinkle
with ¾ of the grated cheese.
Wrap each shell as in classic Burrito fashion and place into the Rectangular Baker or the
New Traditions Rectangular Baker.
Spill the rest of the liquid from the Small Batter Bowl over top of the top of the little
bundles and sprinkle the top with the remainder of the shredded cheese.
Bake at 350 degrees the first 30 minutes with foil on and the last 10 minutes without foil.
Mary’s Eggplant Terrine (Dip)
1 big eggplant or two small ones, cut in half, drizzle with olive oil and pepper.
Bake, cut side up at 350 degrees about 1 – 1 ¼ hours , until soft and scoopable.
Cool eggplant, scoop out pulp. Whirl in food processor with 2-3 cloves of garlic.
Add 16 oz. Cream cheese and 2 Tbsp olive oil.
Line a loaf pan (or several smaller pans) with plastic wrap. Put half the cream
cheese mixture in the bottom.
Add a layer of cut up roasted red pepper, then top with the remainder of the
cream cheese.
Cover with plastic wrap and weight down the top (bag of rice or dried beans
works well)
Chill overnight.
Invert and serve with crackers and veggies.
Mary’s Manderine Orange Cake
Cake- 1 box of yellow cake mix
1 can mandarin oranges
1/2 cup oil
4 eggs
Mix all ingredients, pour batter in two greased and floured 9 inch cake
pans.
Bake at 350 degrees for 25 minutes.
Frosting-1 large can crushed pineapple
1 large box vanilla pudding (instant)
1 (16) oz container of cool whip
Mix all ingredients well. Spread frosting between layers, sides and top of
cooled cake. ENJOY!
Mary’s Summer Nights Pasta
2 red peppers
1 green pepper
2 medium onions
½ lb (2 small) Yellow squash
½ lb (2 small) Zucchini squash
2 large red tomatoes
2 large yellow tomatoes
4 links Hot Italian Sausage (grilled)
3 tbsp. Olive Oil
3 tbsp chopped fresh basil
1 tbsp. Chopped fresh Oregano
3 cloves garlic, minced
approx. ½ tsp. fresh ground black pepper
1 ½ cups mozzarella cheese
1 lb. Angel hair pasta
Cut peppers & onions into ½ inch chunks. Slice squashes ¼ inch thick,
leaving peels on for color if desired. Chop tomatoes into 1-inch chunks.
In a large skillet, saute vegetables, herbs and garlic in olive oil until
veggies are soft and slightly browned. Meanwhile, start a pot of water for your
pasta while the veggies are cooking and preheat oven to 350 degrees. Slice
sausage ½ inch thick and add to the skillet. Continue cooking 2 minutes more to
heat through and blend flavors. Add fresh ground black pepper to taste. Turn
entire mixture into a 13 by 9 baking dish and top with mozzarella
cheese. Bake at 350 degrees 20 minutes or until cheese is melted. While the dish
is
in the oven, cook pasta according to the manufacturer's instructions &
drain. Serve veggie mix over pasta.
Serves 6
Mary’s No Bake Cookies
1/2 stick butter
1/2 cup milk
2 cups sugar
4 T. cocoa
1 teas. Vanilla
1/2 cup peanut butter
2 cups oats (minute oats)
Combine first 4 ingredients. Heat over med-high heat bring to a boil and boil
for 2 minutes
Stir continuously. Remove from heat add vanilla, peanut butter, then oats
keep stirring
Drop by spoonfuls on wax paper before mixture sets.
Mary’s Spicy BBQ Sauce
6 ounce jar of Vietnamese Chile Garlic Paste
3 T Indian Hot Curry
1 Gallon of U.S. Foods, Open Pit, or Bullseye BBQ sauce
(you could reduce the recipe by half or fourth)
*** I have thought of making this and putting it in quart or pint jars and
attaching a BBQ brush with twine with a small card attached or sticker on the
jar and give them out as gifts to friends. Make sure that you let them know that
it needs to be refrigerated immediately and that it will keep for up to a year if
resealed after use.
Cathy’s Zucchini Pancakes
2 cups flour
3-4 eggs
¼ teaspoon season salt
½ cup dehydrated onion flakes
1 large zucchini or 2 small shredded
Ffollow directions below for Potato Pancakes.
Stella’s Potato Pancakes
Grate:
8 medium potatoes (scrubbed and washed)
1 medium onion
Add:
½ cup flour
1 egg
1 T oil
1 t garlic powder
¼ t ground black pepper
½ t Adobo powder
Mix well and use ice cream scoop/smooth flat into hot skillet filled ¼ inch with
hot melted shortening on medium heat. When you use the ice cream scoop it
makes the pancakes a uniform shape.
Cathy’s Key-Lime Soup
Boil chicken and shred it
1 can diced tomatoes (large)
3 medium onions
Mrs. Dash (red capped bottle) extra spicy
Juice of one lime
Salt (to taste)
Mary’s Chicken Puffs
8 oz. Crescent rolls (Pillsbury)
2 cups of cooked, shredded chicken
3 oz. Cream cheese
3 T butter
2 T milk
2 T dried onions
2 T dried chives
1/8 t pepper
¼ t salt
sesame seeds or bread crumbs
1.
2.
3.
4.
5.
6.
Cream 2 T butter and cream cheese together in bowl.
Add rest of ingredients except sesame seeds or breadcrumbs.
Cut crescent dough in squares and put a little of chicken mix in middles.
Take four corners of square and pinch together.
Melt butter and sprinkle sesame seeds or crumbs on top.
Bake in 350 degree oven for 15-25 minutes (small squares and longer for
bigger squares).
Empanada-Beef Turnovers
½ lb. Ground beef
1 T Goya Olive Oil
2 T Goya Sofrito
1 packet Goya Sazon with Coriander and Annato
¼ cup Goya Tomato Sauce
1 t Goya Minced Garlic
½ onion, diced
1/8 t black pepper
½ t oregano
6 large Goya Stuffed Olives, diced
2 packages Goya Discos (frozen turnover dough) Yellow or White Goya Corn Oil
In a skillet, heat oil o medium. Add beef. Cook until browned. Stir in remaining
ingredients, except discos and frying oil. Lower heat. Simmer for 15 minutes or
until mixture thickens. Roll discos out to ½ inch larger diameter. Spoon 1
tablespoon meat mixture into middle, fold; moisten edges and seal with a fork.
Heat 2 ½ inches of oil in deep saucepan on medium. Cook empanadas on both
sides until brown drain on paper towels. Makes 20 empanadas.
Kim’s Hashbrown Potato Bake
Mix in a bowl:
¾ of a 16 oz. Sour cream container
1 ½ to 2 cans of cream of chicken soup
2 cups of shredded cheddar cheese
1 stick of margarine or butter melted
Spray a 13 x 9 casserole dish with Pam and fill the bottom with:
2 bags of frozen southern style hashbrown potatoes
Pour wet mixture over the hashbrowns in the dish and coat well (you can use
crushed Corn Flakes, crushed Ritz crackers or Durkee French Fried Onions on
top) put pats of butter on top.
Bake at 350 degrees for about an hour or until potatoes are tender.
Mommie’s Awesome Carrot Cake
Mix the following in a large bowl:
2 cups of sugar
4 eggs
2 teaspoons of baking powder
2 teaspoons of baking soda
3 cups of grated carrots
1 cup of walnuts
2 cups of flour
1 ½ cups of oil
1 box of raisins
1 t cinnamon
Bake at 350 degrees for about 40 minutes.
For frosting:
1-8oz package of cream cheese
¼ lb. Butter
2 teaspoon vanilla
Use as much of a 1 pound bag of powdered sugar as needed. This makes the
frosting spreadable. Sprinkle Pecans or walnuts on the top.
Mary’s Chicken and Lip Smacking Sauce
5 cloves garlic, peeled
2 tablespoons olive oil
1 (#10 size) can catsup
1 large Vidala onion fine chopped
2 tablespoons soy sauce
1 teaspoon liquid smoke
2 tablespoons Worchestshire sauce
3 tablespoons yellow mustard
2 tablespoons wine vinegar
2 large juice oranges
1 large lime
2 lemons
1/2 cup brown sugar
3 tablespoons grated horseradish
1 can cola, (recommended Dr. Pepper
Few dried chiles, to taste
1 tablespoon cayenne pepper, to taste
Chicken:
3 whole chickens, halved
1 cup poultry seasoning
1 large onion
4 cloves garlic
1 can beer
1 stick butter
2 tablespoons cider vinegar
Instructions
Place the garlic in cup of boiling water for 3 minutes. Remove and chop
fine. Saute the onions in the olive oil over medium-high heat for 5 minutes, until
just starting to brown. Remove from the heat and wait 1 minute for the pan to
start to cool. Add the chopped garlic, stir, and place mixture in a bowl to cool never let the garlic hit the hot oil over the fire - this way the garlic will infuse the
remaining moisture and not burn and get bitter.
In a large stock pot over medium-low heat add the catsup and bring to a slow
simmer, always
stirring. After 10 minutes add the onions, garlic, soy sauce, liquid smoke,
Worcestershire sauce, yellow mustard, pickapeppa sauce, and wine vinegar, and
let simmer for another 10 minutes, covered.
Cut all the fruit into quarters and squeeze the juice into the pot. Then, add the
fruit to the pot, with the brown sugar, horseradish, and Dr. Pepper. Continue to
simmer for at least 40 minutes, covered.
Add the dried chile peppers and cayenne, turn off heat and let the chiles go to
work for about another 20 minutes.
Chicken:
Add all items to a very large pot of boiling water. Reduce heat, cover with a
plate and simmer for 1 hour. Remove from the pot and let cool to room
temperature, covered.
Your grill should be very hot. We use a smoke box with wet wood chips in the
gas grill to add a nice wood flavor (optional). Lightly spray the grill with non
stick spray. Add the chicken and get nice grill marks on both sides. The bbq sauce
should be in a large pot that has just been removed from the heat.
Very important: Just paint the chicken lightly with the sauce and let it stay on
the grill for 1 minute on each side, just to burn the sauce. Remove from the grill
and submerge in the hot bbq sauce for a just a second. Put on platter and serve
with very sour dough bread and vinegar and oil based cole slaw, cold beer and
look out.
Beer BQ Butt Rub:
2 1/2 tablespoons paprika
2 tablespoons kosher salt
2 tablespoons granulated garlic
1 tablespoon fresh ground black pepper
1 tablespoon onion powder
1 tablespoon ground dried home grown tabasco peppers
1 tablespoon Italian seasoning
2 tablespoons chili powder
1/2 cup turbinado
Beer BQ Ribs:
4 slabs ribs
BBQ Sauce, recipe follows
Rub 4 slabs of ribs with BearBQ Butt Rub, and wrap tightly with plastic wrap.
Let sit overnight night in refrigerator. Get up next morning make Bloodymary,
take ribs out of refrigerator, go out in backyard and start smoker. Add about 4 to
5 hickory chunks soaked in water. When smoker is ready place ribs in rib rack
and place on smoker. Temperature should stay around 200 to 250 degrees F.
Smoke for about 3 hours, turning once about 1/2 way through the cooking time.
After 3 hours mop ribs with BearBQ sauce and wrap in foil, seal tightly and put
back on smoker for about 1 hour. Unwrap ribs mop again with sauce and put
back on smoker for another 1/2 hour to 1 hour. When ribs are done the bone
should be able to be pulled away from the meat easily. Tender as my heart. As a
great Cook once said " It ain't rocket science, it's a food of love thang". You just
know when they are done.
BBQ Sauce:
1 large onion
1 head garlic, separated into cloves
16 ounces white vinegar
16 ounces cider vinegar
1 pound butter
1 (10-pound) super-size container ketchup (14 cups)
7 cups lemon juice
2 cups sugar
2 cups brown sugar
2 tablespoons kosher salt
2 tablespoons fresh ground black pepper
3 tablespoons fresh ground mustard seed
4 tablespoons fresh ground allspice
8 shakes liquid smoke
3 to 6 tablespoons ground home grown dried tabasco peppers
2 tablespoons molasses
In a blender or food processor, puree the onion and garlic with some of the
vinegar. Melt butter in large stock pot, add onion and garlic puree, saute for
about 5 minutes. Add the ketchup and stir very well. Start adding the rest of the
ingredients 1 at a time stirring well and often. Simmer for about 1 hour, stirring
frequently.
Mary’s Zucchini Relish
(double batch)
10 c. ground zucchini (skin on) (1 large Tupperware bowl full grated)
4 tbsp. salt
¼ t garlic salt
8 c. ground onion
2 chopped red pepper
10 c. sugar
4 tsp. dry mustard
2 tsp. nutmeg
1 tsp. pepper
4 chopped green pepper
4 banana peppers (deveined)
5 c. apple cider vinegar (1 bottle)
2 tsp. tumeric
3 T cornstarch
4 tsp. celery seed
2 T McCormick’s Nature’s Seasonings
½ bottle white peppercorns
Cut up vegetables; grind in food chopper, using coarse blade*. Add salt.
Cover; set on counter overnight to ferment. Rinse in cold water. Drain well.
In 4- to 5-quart kettle combine vegetable mixture, sugar, vinegar, water,
celery seed, turmeric, nutmeg, and 1/8 teaspoon pepper. Bring to boil.
Cover; boil gently for 10 minutes, stirring often.
Ladle hot mixture into hot, clean pint jars; leave 1/2-inch headspace. Prepare
lids
according to manufacturer's directions. Wipe jar rim. Adjust lid.
Process jars in boiling water bath 15 minutes (start timing when water
returns to boil). Makes 16-17 pints.
Traditional Challah Bread
(from my Jewish pals in Florida)
**makes two traditional 12 inch braids or rounds, or one large loaf.**
yeast mixture:
1 cup warm water
1 package yeast
1 tsp sugar
egg wash:
1 egg yolk
1 tbsp sugar
2-3 tsp water
dough:
1/3 cup vegetable oil
1/3 cup sugar
2 tsp salt
2 large eggs
1 egg yolk
3 3/4 to 4 cups flour
poppy seeds or sesame seeds (optional)
1/2 cup raisins (optional)
In a small bowl sprinkle sugar and yeast in water. Stir. Let stand up to 10
minutes.
In a large bowl or mixer with dough hook combine oil sugar, salt, eggs, and 2
cups flour. Stir in yeast mixture. Gradually stir in remaining flour, dough will be
sticky. Knead for five minutes on floured board or with dough hook, adding flour
as needed. Dough should feel silky and smooth.
Put dough in lightly oiled bowl, cover with plastic, and let rise for 60 to 90
minutes.
Prepare egg wash by lightly beating yolk, sugar, and 1 tsp water. Add additional
water as needed until wash is thin enough to brush over loaves.
Punch dough down and knead in raisins, if desired. If making traditional pair of
loaves, divide dough in half, finish each half separately.
For High Holiday crown Challah:
Roll one half of dough into 30 inch long rope, 40-50 inches for full batch.
Holding one end in place, wind dough into a spiral. Spiral should be tight and
slightly higher in the center. Repeat if making two crowns
For traditional Shabbat braids:
Divide into three equal sections. Roll each section into a 15-18 inch long rope for
half loaf, 24-30 inches for full batch. Pinch all three strands together at one end,
seal with a little water to keep tight. Braid fairly tightly so there are no gaps
where the braids cross. Seal second end with water. Tuck end points under for
nice, round ends. Repeat if making two braids.
Place shaped dough on a lightly greased baking sheet. Brush with egg wash,
being careful not to brush all the way down to the sheet. Reserve remaining egg
mixture Sprinkle with seeds if desired. Allow final rise time of at least 45
minutes.
Preheat oven to 375 degrees. While oven is heating, brush loaves with one more
coat of egg wash. Bake 40-45 minutes, until golden brown and toothpick
inserted into deep part of loaf comes out clean.
Easy Tiramisu Pie
Prep Time:
15 min
Total Time:
3 hr 15 min
Makes:
12 servings
48 NILLA Wafers, divided
1/4 cup brewed strong MAXWELL HOUSE Coffee, cooled, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP French Vanilla Whipped Topping
1 square BAKER'S Semi-Sweet Baking Chocolate, grated
ARRANGE 36 of the wafers on bottom and up side of 9-inch pie plate. Drizzle
with 2 Tbsp. of the coffee.
BEAT cream cheese in large bowl with electric mixer until creamy. Gradually
beat in milk. Add dry pudding mix. Beat on low speed 1 min. Gently stir in
COOL WHIP. Spread half of the pudding mixture over wafers on bottom of
crust; top with layers of half of the chocolate and the remaining wafers. Drizzle
with remaining coffee. Cover with remaining pudding mixture and remaining
chocolate.
REFRIGERATE at least 3 hours. Store leftovers in refrigerator.
Pour liquid mixture over Dorito crumbs.
Sprinkle 2 cups of shredded cheese. Bake
at 350 degrees for about 30 minutes.
Follow the directions as above for the taco ring except you
will be doing it with the chicken mixture.
Bake at 375 degrees for 15-25 minutes or until cresent rolls
are golden brown.
Creole Gumbo Recipe
A heaping bowl of creole gumbo or creole soup is the usual fare on the night
before Christmas, filling the tummy for the late evening trek to midnight services.
1 cup all-purpose flour
½ cup oil
2 cups chopped okra
4 Tbsp margarine
1 cup chopped onions
½ cup chopped celery
½ cup chopped green pepper
4 cloves garlic, minced
1 (14.5) ounce can stewed tomatoes
3 quarts warm water
Tony Chachere's Original Seasoning
½ cup finely chopped green onions and parsley
dash of gumbo file’ (see below)
For seafood gumbo add:
4 gumbo crabs, cut in half
2 pounds peeled shrimp, deveined and
½ pint oysters
For Sausage and Chicken Gumbo add:
2-3 lbs chicken pieces
2-4 1/2 lbs smoked sausage, sliced
In a skillet, make a dark roux with flour and oil. Remove from heat and set
aside. In a large aluminum Dutch oven, saute okra in margarine until okra is no
longer stringy. Add onion,, celery, pepper and garlic; saute until tender. Add
roux, tomatoes and water to this mixture and season with Tony Chachere's
Original Seasoning. Simmer for one hour. Add seafood and simmer for fifteen
minutes. Serve in soup bowls over steamed rice, garnish with green onions and
parsley and a dash of gumbo file. Yields eight servings of creole gumbo.
Creole Gumbo File (You can buy it by clicking here or possibly at Walmart.)
Gumbo File is finely ground sassafras leaves which adds an exotic flavor to all
gumbos. Makes even the best gumbos a little bit better.
Welcome to our Recipe segment. Here you'll
find a collection of the most requested recipes of our unique South Louisiana
cuisine. We've got traditional Cajun and Creole recipes, as well as recipes we love
here in Louisiana in the new millenium.
Our recipes vary in origin from the Ole Master Tony Chachere himself to many
head chefs of many prestigeous restaurants who use Tony Chachere's Original
Creole Seasoning to prepare 5 star dishes for their patrons.
Whether you want to cook beef, poultry, rice, or fish, we have a terrific selection
of recipes. We even have a few cajun-style cullinary ideas for breakfast and
dessert! Be sure to check out all the original creole recipes Tony Chachere has to
offer!
Festival International Recipes
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Crawfish Remoulade
Shrimp and White Beans
Tony's Crawfish Supreme
Steamboat Style Crawfish Etouffee
Chicken & Orzo Pasta Salad
Creole Shrimp Gazpacho
Breakfast Recipes
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Creole Baked Grits
Cajun Country Breakfast
Marinated Pork Grillades
Beignets or Croquesignoles
Pain Perdu
Appetizer Recipes
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Spicy Party Dip
Green Tomato Pickles
Italian Caponata
Smoked Duck and Vegetable Spring Rolls
Beef Recipes
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Creole Smothered Liver
Cajun Rolled Steak
Grandma's Beef Tenders
Game Recipes
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Brice Palmer's Fried Alligator Recipe
Wild Game Marinade
Baked Teal with Oysters
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Turtle Sauce Piquant
Pork Recipes
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Harry's Pork Rib Jambalaya
Sauce de Pomme de Terre
Isabell's Creole Pork Roast
Poultry Recipes
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Jambalaya Fiesta
Tony's Deep Fried Turkey
Chicken Fricassee
Chicken Quesadillas
Garden Fresh Chicken Rice
Seafood Recipes
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Crawfish Etouffee
Corn and Crab Bisque
Tony's Blackened Fillets
Tony's Blackened Shrimp
Baked Red Snapper
Blend of the Bay
Crawfish and Mirliton Maque Choux
Shrimp al Ajillo
Shrimp Creole
Gumbo/Soup/Stew Recipes
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Gumbo Recipe
Creole Gumbo Recipe
Thirty Minute Chicken Stew
Old Fashioned Shrimp Stew
Cheesy Broccoli Soup
Chicken, Andouille and Smoked Sausage Gumbo
Roasted Fennel and Crab Bisque
Shrimp and White Bean Soup
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Sweet Golden Crab Chowder
Rice/Potatoes/Pasta Recipes
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New Orleans Red Beans Recipe
African Jollof Rice
Cajun Battered Fries
Eggplant Rice Dressing
Oven-Fried Sweet Potatoes
Vegetable Recipes
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Smothered Okra and Tomatoes
Stuffed Bell Peppers
Turnip Greens and Tasso
Dessert Recipes
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Hazel's Pecan Pralines
Bread Pudding with Whiskey or Rum Sauce
Clipper Ship Chippers
Gateau de Sirop
Beverage Recipes
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Bloody Mary
Wild Cherry Bounce
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