Sunday, February 21, 2010

Cranberry Nut Bread

2 c. flour
1 c. sugar
1 1/2 t. baking powder
1 t. salt
1/2 t. baking soda
1/4 c. shortening
1 t. grated orange peel
3/4 c. orange juice
1 beaten egg
1 c. cranberries, chopped
1/2 c. nuts

Sift dry ingredients; cut in shortening. Combine peel, juice and egg - add to dry ingredients, mixing just to moisten. Fold in berries and nuts. Turn into greased loaf pan. Bake at 350˚ for 50-60 minutes.

Shrimp Creole

2 T. butter
1 T. flour
1 bay leaf
2 onions, chopped
1 green pepper
1 clove garlic, minced
1 T. minced parsley
1 T. thyme
3 green onions, minced
2 lbs. peeled, deveined raw shrimp
2 cans (1 lb. 4 oz. each) tomatoes
1 c. water
2 drops Tobasco sauce

6 cups cooked rice

Melt butter, add flour,  & cook until well browned.  Add bay leaf, onions, pepper, garlic, parsley, thyme, green onions, salt, pepper, and shrimp; mix well.  Cook 5 minutes, then add tomatoes and water and cook 30 min stirring often or until sauce is thickened.   Discard bay leaf.  Add Tobasco sauce and serve over rice.
6 servings

Texas Hash

1/2 to 1 lb. hamburger
1 large can whole tomatoes
1/4 c uncooked rice
1/2 t. chili powder
1/2 t. salt
pepper to taste

Heat oven to 350˚ - brown hamburger, mix all ingredients in baking dish, cover & bake 1 hour; remove cover last 15 minutes.

Pilaf Mix

1 c. rice
1/2 c. broken vermicelli
1 t. thyme
3/4 t. onion powder or dry onion soup mix
3 T. chives
3 chicken bouillon cubes
3 t. butter

Melt 3 T. butter over med-low heat.
Add above ingredients; cook, stirring until lightly toasted.
Add 2 1/2 c. water
Simmer, covered, until rice is tender - about 20-25 minutes.

Sausage Balls

2 c. flour
1 T. sugar or 1 splenda packet
2 t. baking powder
1 t. salt
Mix these together.  I use a dough hook or spatula attachment on the mixer as I add the following:
2 t. worcestershire sauce
1/2 c. water
1 pound of shredded cheese (sharp)
1 lb. good quality sausage (hot)

Mix all together  and roll into little balls.  Bake at 400˚ for 20 minutes.