tag:blogger.com,1999:blog-83959639434377875112024-03-13T10:26:55.330-05:00Ronnie's RecipesTried and True Recipes From My Kitchen to YoursRonniehttp://www.blogger.com/profile/16863354800715958554noreply@blogger.comBlogger67125tag:blogger.com,1999:blog-8395963943437787511.post-5340996681099798922022-03-11T00:33:00.005-06:002022-09-28T15:19:11.213-05:00Louisiana Hand Pies (Meat, Fruit, or Crawfish)<p> </p><p>Pastry:</p><p>3 cups White Lilly Self-Rising Flour</p><p>1/2 Cup shortening or butter</p><p>1 Cup milk</p><p>Filling:</p><p>1 lb ground meat</p><p>1 lb breakfast sausage</p><p>1small onion diced fine</p><p>3 cloves garlic </p><p>Salt and pepper to taste</p><p>Make meat mixture first so that it can cool Brown ground meat and sausage together Add onion and garlic Cook until softened Season with salt and pepper. Let cool.</p><p>Mix pastry as you would when making biscuits Cut shortening into flour Add milk and stir Pour out onto floured surface. Knead and add flour until you have a stiff dough that is not sticky. Divide into golf-ball sized pieces and roll each into a round circle about five inches in diameter. </p><p>To make meat pies put one tablespoon of meat mixture in the middle of the pastry round, brush water on edge of round, close round into a half moon, and use the tynes of a fork to seal pie. Trim with a knife if needed Bake or fry pies at 350 degrees until golden.</p><p>Note: You can fill pies with anything you like including crawfish pie mixture or fruit filling. </p><p><br /></p><p><br /></p>Ronniehttp://www.blogger.com/profile/16863354800715958554noreply@blogger.com0tag:blogger.com,1999:blog-8395963943437787511.post-86759022320698646172022-03-09T16:29:00.005-06:002022-03-11T00:12:03.923-06:00Mary Martha Washington Cake (Pound Cake)<p>I know there is no Mary Martha Washington. But, my stepdaughter, Kallee Hinton, thought this was what her grandmother was calling the cake. Actually, it was called Mary Marshall's Cake recipe after a friend of my mother-in-law, Janey Trussell Foote. But we all call it Mary Martha Washington Cake. This takes time to mix -- you need to make it while you are doing some other chore in the kitchen.</p><p>3 sticks of real butter, softened</p><p>2 cups of white sugar</p><p>6 eggs</p><p>1 cup of sour cream</p><p>2 cups of White Lilly All Purpose Flour</p><p>1/4 teaspoon baking powder</p><p>1/4 teaspoon salt</p><p>1 teaspoon vanilla</p><p>Cream in a mixer (with whisk attachment) the butter and sugar together until a light colored yellow. Add one egg at a time and mix on medium speed for 5 minutes for each egg added. Do this for all six eggs - 30 minutes total. Add vanilla and sour cream and mix well. Sift flour, baking powder, and salt together. Then add dry ingredients with mixer on slow one spoonful at a time until all is incorporated.. Be sure to use a spatula to scrape down the sides of the bowl as you go. Finally, prep a large tube or Bundt pan with crisco and flour (or use cake release spray with flour). Put in batter and bake at 325 degrees for 1 hour and 15 minutes to 1 hour and 30 minutes. Check with a skewer for doneness. Do not overcook as it will be dry.</p><p>This cake is actually better the second day Topping it with strawberries and whipped cream is my favorite way to enjoy this cake. </p><p><br /></p><p><br /></p>Ronniehttp://www.blogger.com/profile/16863354800715958554noreply@blogger.com0tag:blogger.com,1999:blog-8395963943437787511.post-17925380238772886602021-12-08T11:24:00.004-06:002021-12-08T11:24:23.240-06:00Crawfish Etouffee<p>This is one of my favorite Louisiana foods and it is so easy to make. </p><p>1 lb. crawfish peeled and deveined (get them pre-prepared at your seafood market)</p><p>1 onion (medium)</p><p>1 bell pepper (medium)</p><p>2 stalks of celery</p><p>1 stick real butter</p><p>4 tbs. of flour</p><p>two cans or one box of chicken stock</p><p>water as needed to thin</p><p>creole seasoning</p><p>pepper and salt to taste</p><p>Melt butter in a heavy bottomed 6 quart sauce pan. Add chopped vegetables and sautee until soft - about 8 - 10 minutes on medium heat.</p><p>Add crawfish tails with all the fat and juice. Cook until the tails feel a little firmer. Add flour and stir. Let flour mixture cook for a few minutes to get the raw flour flavor out</p><p>Add chicken stock. Stir vigorously to get the roux to break up. Bring to a boil and then simmer. Add seasonings as desired. For additional flavor you can use a tablespoon of chicken base or chicken bullion cubes (3 - 4) instead of salt. </p><p>Serve over rice or put it in a pie shell with rice to make a crawfish pie!</p>Ronniehttp://www.blogger.com/profile/16863354800715958554noreply@blogger.com0tag:blogger.com,1999:blog-8395963943437787511.post-30306994203878571882021-10-18T21:32:00.004-05:002023-01-24T13:45:17.624-06:00Ron’s Perfect Biscuits<p>My mother’s biscuit recipe is on this blog, Doris’ Biscuits, but this is my modified version I have trouble getting consistent biscuits her way These are no fail </p><p>2 1/2 cup White Lilly self rising flour </p><p>1 stick butter frozen then grated</p><p>1 tsp baking powder</p><p>1 cup cold milk or buttermilk</p><p><br /></p><p>Put flour and baking powder in bowl and mix together. Grate frozen butter over flour</p><p>Stir grated butter into flour. Add milk and stir very little. Flour a board heavily and put mixture out on flour. With Floured hands pat dough into a small rectangle. Fold over itself three times for flaky layers. Pat out to height of biscuit cutter. Cut all biscuits. Reform dough scraps and cut rest of biscuits. Bake 8 to 10 minutes at 450 degrees in a skillet or on a heavy baking sheet pan. </p>Ronniehttp://www.blogger.com/profile/16863354800715958554noreply@blogger.com0tag:blogger.com,1999:blog-8395963943437787511.post-24477769479509546852021-10-17T22:25:00.001-05:002021-10-17T22:29:54.521-05:00Tomato Gravy<p>My mom made this many Sunday nights to put over her homemade biscuits Nothing better This gravy is one reason to can you own tomatoes </p><p><br /></p><p>1/4 cup vegetable oil</p><p>1/2 to 3/4 cup plain flour</p><p>One quart home canned tomatoes or one large can of quality diced tomatoes</p><p><br /></p><p>Make roux with oil and flour. Stir constantly on medium fire till the color is brown like the color of a brown paper sack. Do not let it burn. </p><p><br /></p><p>Add tomatoes and stir. Add water to your desired consistency. Cook until tomatoes are mostly broken up. Season with pepper and salt as needed.</p>Ronniehttp://www.blogger.com/profile/16863354800715958554noreply@blogger.com0tag:blogger.com,1999:blog-8395963943437787511.post-53767834350643881372020-02-08T02:59:00.000-06:002020-02-08T02:59:01.353-06:00King CakeThis is a really easy and delicious King cake recipe compliments of my favorite lawyer was and Renaissance man Michael Wyatt. King cake is a Lousiana tradition eaten from Twelfth Night on January 6 through Mardi Gras. After making it, a small plastic baby is inserted in the cake. The person who finds the baby throws the next King cake party<br />
<br />
Mix:<br />
1 cup flour<br />
1/4 cup sugar<br />
1 tsp. salt<br />
3 Tbsp. dry milk<br />
1 package rapid rise yeast<br />
<br />
Add: 1 cup hot water & stir<br />
<br />
<br />
Add: 1 cup flour<br />
1 egg<br />
1/4 c. oil<br />
<br />
Add: 1 to 1 1/4 cup flour. Knead until spongy. Let rise 25 minutes.<br />
<br />
Separate the dough into two and roll them out until they're long and about 4 inches wide<br />
Mix: ½ stick melted butter<br />
1 cup brown sugar<br />
1 tsp cinnamon<br />
1 T flour<br />
Roll up – pinch – seal well<br />
Braid the two rolls together<br />
Let rise 15 minutes.<br />
<br />
<br />
Bake at 350º, 17 min.<br />
<br />
To decorate the cake, mix up a simple frosting with a lot of powdered sugar and a little milk (I also add vanilla extract). Add the frosting while the cake is still hot and sprinkle purple, gold, and green sugar on top. You can find the sugar at most craft stores like Michael's and Hobby Lobby.<br />
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As for king cake babies, you can buy them online, or if you're lucky, you can find them in some party stores with the stuff for baby showers.Ronniehttp://www.blogger.com/profile/16863354800715958554noreply@blogger.com1tag:blogger.com,1999:blog-8395963943437787511.post-36592278982630495192017-09-12T21:11:00.003-05:002020-02-07T22:25:40.605-06:00Maggie's Cornbread My grandmother Maggie Mae Blalock Morgan made this nearly every day. Easy to make and delicious. <br />
<br />
1 cup yellow corn meal<br />
1 1/4 cup flour<br />
1 cup sugar<br />
1 tablespoon baking powder<br />
1 teaspoon salt<br />
3 tablespoons vegetable oil<br />
1 cup milk<br />
<br />
Mix dry ingredients. Then add milk and oil. Bake in as greased skillet at 425 degrees until golden About 20 minutes.<br />
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Best when cold and crumbled in a glass of cold milk.Ronniehttp://www.blogger.com/profile/16863354800715958554noreply@blogger.com0tag:blogger.com,1999:blog-8395963943437787511.post-45045160270552374972016-07-04T21:44:00.000-05:002016-07-04T21:44:14.675-05:00Abel's JambalayaThere are many types of jambalaya recipes -- brown to red in color -- chicken and sausage -- seafood. They are all delicious. The recipe I am sharing with you is the one that my father, Billy Abel, used to make at our family sporting goods store, the Land of Sports. We often fed many customers and friends at lunch time. The meat in the jambalaya depended greatly on what was in season and what people brought us from their hunts. Rabbit, Squirrel, and even alligator tail meat make excellent protein for this dish. However, the go-to meat for this jambalaya is chicken and smoked sausage, which is what this recipe calls for.<br />
<br />
This is the easiest and cheapest one-pot meal you can make.<br />
<br />
<b>2-3 lbs chicken meat</b> -- I recommend boneless chicken thighs and breasts for ease (though my dad always made his with bone-in chicken)<br />
<b>2 lbs of smoked sausage</b> -- I like Manda's - cut in half rounds about 1/2 inch thick<br />
<b>3 cups of rice</b> (parboiled - like Uncle Ben's converted) -- this is important for the novice -- otherwise you may end up with the worst jambalaya ever -- both crunchy and mushy -- awful<br />
<b>6 cups chicken stock</b><br />
<b>1 large onion diced</b><br />
<b>1 large bell pepper diced</b><br />
<b>3 stalks celery diced</b><br />
<b>Oil </b>to coat the bottom of a heavy bottomed 6- 8 quart pot<br />
<b>Creole Seasonin</b>g to taste. You can use black pepper and salt instead if you prefer.<br />
<br />
Pour enough oil to cover the bottom of the pot. Put in cut chicken breasts and thighs -- I usually quarter them unless the pieces are huge -- they will be large but you can break them up as you cook. Season liberally with creole seasoning. The meat will be juicier if you resist the urge to cut them into small, bite-sized chunks. Brown the chicken well on medium-high to high heat, stirring with a heavy spatula frequently. A brown fond will form on the bottom of the pot. This is what you want for the color and flavor. <br />
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Once the chicken is browned and your have used your spatula to cut it into smaller pieces, add your cut sausage and brown this also, add another lighter coat of seasoning. <br />
<br />
When chicken and sausage have browned, add the onion, bell pepper, and celery - again add another light covering of seasoning. Stir and cover to let soften. <br />
<br />
Next, add rice. Stir so that the rice is coated with the oil that is in the pot. <br />
<br />
Next, add your chicken stock Stir well and lower heat to medium. Cover pot. Stir every 5 minutes or so until all the moisture is taken up by the rice. At this time, test the rice to make sure it is soft enough. If you like it softer, you can add a half-cup more of stock (or water) and stir. Turn off heat and let it sit for about 20 minutes before serving.<br />
<br />
Serve with french bread and enjoy. <br />
<br />Ronniehttp://www.blogger.com/profile/16863354800715958554noreply@blogger.com1tag:blogger.com,1999:blog-8395963943437787511.post-69917160517360087552014-12-03T16:36:00.002-06:002014-12-03T16:36:45.663-06:00Key Lime Pie<span style="font-family: inherit;">Beth's favorite dessert is Key Lime Pie -- she prefers this to cake on her birthday. This is a really easy recipe. Little prep time required. </span><br />
<span style="color: #1c1c1c; font-family: inherit;"><span style="line-height: 13px;"><br /></span></span>
<span style="color: #1c1c1c; font-family: inherit;"><span style="line-height: 13px;"><br /></span></span>
<span style="color: #1c1c1c; font-family: inherit;"><span style="line-height: 13px;">1 package of whole graham crackers - pounded or food processed into crumbs</span></span><br />
<span style="color: #1c1c1c; font-family: inherit;"><span style="line-height: 13px;">1/2 cup granulated sugar</span></span><br />
<span style="color: #1c1c1c; font-family: inherit;"><span style="line-height: 13px;">1/2 stick butter, melted</span></span><br />
<span style="color: #1c1c1c; font-family: inherit;"><span style="line-height: 13px;">2 cans sweetened condensed milk</span></span><br />
<span style="color: #1c1c1c; font-family: inherit;"><span style="line-height: 13px;">1 cup key lime or regular lime juice</span></span><br />
<span style="color: #1c1c1c; font-family: inherit;"><span style="line-height: 13px;">2 whole large eggs</span></span><br />
<span style="color: #1c1c1c; font-family: inherit;"><span style="line-height: 13px;"><br /></span></span>
<span style="color: #1c1c1c; font-family: inherit;"><span style="line-height: 13px;">Mix sugar and graham cracker crumbs in a pie plate. Add melted butter and mix together. Press mixture into the pie plate for the crust. Bake at 375 degrees for 15 minutes.</span></span><br />
<span style="color: #1c1c1c; font-family: inherit;"><span style="line-height: 13px;"><br /></span></span>
<span style="color: #1c1c1c; font-family: inherit;"><span style="line-height: 13px;">In a bowl, mix the condensed milk, lime juice and eggs together. Pour mixture in the baked pie crust. Bake the whole pie for 15 minutes more. Let pie cool and place in the refrigerator until cold.</span></span><br />
<span style="color: #1c1c1c; font-family: inherit;"><span style="line-height: 13px;"><br /></span></span>
<span style="color: #1c1c1c; font-family: inherit;"><span style="line-height: 13px;">Serve with whipped cream and some lime zest on top.</span></span><br />
<span style="font-family: inherit;"><br /></span>
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<br />Ronniehttp://www.blogger.com/profile/16863354800715958554noreply@blogger.com0tag:blogger.com,1999:blog-8395963943437787511.post-2861666725842561582014-12-03T14:51:00.003-06:002014-12-03T16:27:15.492-06:00Really Easy Turkey GumboI have a very lazy way of making turkey gumbo. But it tastes delicioius. Hope you can use this during the holidays. It is always a hit.<br />
<br />
1 lb sausage to your liking (I prefer andoille but smoked beef or pork will do)<br />
1 onion diced<br />
1 stalk celery diced (optional)<br />
1 small bell pepper diced (optional)<br />
1 stick of butter<br />
1/2 cup of flour for roux<br />
4 cans of chicken stock<br />
1 1lb. bag of frozen okra<br />
2 - 3 cups of leftover turker or more if you want it meatier<br />
Salt, pepper or Cajun spice to taste<br />
<br />
Melt butter and cook sausage in butter. Remove sausage when darkly browned. Add onion, celery and bell pepper in drippings/butter from sausage. Cook until tender -- about 5 minutes. Add flour into the pot with drippings and veggies. Cook until it for a couple of minutes. It will be dark because of the fond left by the sausage. When roux is dark, add chicken stock, okra, sausage, and turkey. Stir until roux is well combined. Simmer for 30 minutes and serve with rice.Ronniehttp://www.blogger.com/profile/16863354800715958554noreply@blogger.com2tag:blogger.com,1999:blog-8395963943437787511.post-84733829103882789912014-12-03T13:48:00.001-06:002014-12-03T16:27:37.909-06:00Turkey (or Chicken) Pot Pie Made Really EasyWith leftover turkey, what to do. I already made a turkey gumbo, turkey enchiladas (with my enchilada recipe on this site), and turkey salad sandwiches. I looked in my pantry and made a great pot pie!<br />
<br />
1 medium onion diced<br />
1/2 stick of butter<br />
1 can cream of chicken soup and 1 can of water<br />
1 carrot diced<br />
2 potatoes diced<br />
2 cups of leftover turkey, diced (you can also use chicken in this)<br />
1/2 cup peas (frozen is best)<br />
1/2 cup corn (frozen or canned)<br />
1/2 tsp sage or poultry seasoning<br />
1 Pillsbury roll-out pie dough<br />
<br />
Sautee the onion in butter. Add cream of chicken plus one can of water. Add carrots and potatoes. Cook until slightly tender. Add the turkey, peas, corn, and sage/poultry seasoning. Let cool somewhat. Remove the two pie dough rolls from their box and line a pie plate with one. Fill with pot pie mixture. Tope with the other crust. Crimp both doughs together. Bake at 375 degrees for 40 to 50 minutes until golden brown. <br />
<br />Ronniehttp://www.blogger.com/profile/16863354800715958554noreply@blogger.com0tag:blogger.com,1999:blog-8395963943437787511.post-19584803710421147222014-12-03T13:37:00.003-06:002014-12-03T13:38:08.483-06:00Cream Cheese Smashed Potatoes<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
These are always a big hit a family gatherings. Becca just made a triple batch of them for Thanksgiving and they were gobbled up!</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<br /></div>
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">1 - 5 lb bag of potatoes -- russett or any other kind peeled -- (if you use red potatoes you don't have to peel them if you don't mind the color and texture)</span><br />
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1 1/2 tsp of salt (add to boiling water)<br />
<div>
1 1/2 stick butter</div>
<div>
1 package of cream cheese</div>
<div>
1/2 - 1 cup of milk</div>
<div>
1 1/2 tsp of salt -- you may need more or less depending on your taste</div>
<div>
salt to taste</div>
<div>
<br /></div>
<div>
Boil potatoes in salted water. Drain and put back in hot pot. Add butter and cream cheese while potatoes are steaming hot. Let this melt and then smash potatoes. Add milk a little at a time until creamy. Don't over mix potatoes. They will be somewhat lumpy but that is good for texrure. Keep potatoes warm by keeping them in a pan in the oven at 170 degrees. If potatoes get too thick while waiting for serving, add a little milk and stir. </div>
<div>
<br /></div>
<div>
I do not suggest doing more than a double recipe at a time. </div>
</div>
Ronniehttp://www.blogger.com/profile/16863354800715958554noreply@blogger.com0tag:blogger.com,1999:blog-8395963943437787511.post-37934381551221843142013-05-27T20:58:00.002-05:002013-05-27T20:59:51.470-05:00Chicken Taco Burritos or SaladThis recipe is founded in the craze that many people have of going to Izzo's, Cafe Rio, or some other build your burrito eatery. It is super easy with no mess or fuss<br />
<br />
4 skinless chicken breasts or a whole chicken if you like (you can use boneless for ease)<br />
2 packages of McCormick Chicken Taco mix<br />
1 can of black beans<br />
Mexican Cheese<br />
Lettuce<br />
Tomato<br />
Salsa<br />
Flour or corn tortillas -- your choice<br />
<br />
Cook the chicken with NO seasonings in your crockpot for three to four hours on high -- every crockpot cooks differently it seems to me so you will have to gauge the time. When the chicken is shreddable, it is done.<br />
<br />
Let chicken cool somewhat and then shred. Mix in taco mix and a few tablespoons of water. Voila -- your meat is done. All you need to do is put the meat and the fixings out and let everyone make their own. It makes a great chicken taco salad also -- just use everything except the tortilla!<br />
<br />
I like to top with a mixture of ranch dressing and puree of avocado with a little lime juice for a dressing.<br />
<br />
Enjoy!!!Ronniehttp://www.blogger.com/profile/16863354800715958554noreply@blogger.com0tag:blogger.com,1999:blog-8395963943437787511.post-53766813294504892672013-03-25T20:37:00.000-05:002013-03-25T20:37:50.215-05:00Crockpot Chicken and Sausage GumboI made this at my sister Melanie's house this week. Very easy though not as good as the old fashioned way. But it is a great way to make Sunday lunch while at church.<br />
<br />
3 or 4 chicken breasts or thighs ( I use boneless)<br />
1 lb of smoke sausage link<br />
1 lb frozen okra<br />
1 can chopped tomatoes regular sized can<br />
1 small onion diced<br />
1 bell pepper diced<br />
2 celery stalks sliced<br />
1 - 2 teaspoons liquid crab boil<br />
1 -2 tsp garlic salt<br />
2 bay leaves<br />
For roux<br />
1/2 cup oil<br />
1 cup plain flour<br />
<br />
Chop chicken into large pieces while raw. Also chop sausage ino rounds. Put meat in crockpot. Put all other ingredients except oil and flour in crock pot. Cover with water or chicken stock. Cook on high for four to six hours depending on your crockpot. Near end of cooking make roux in skillet by browning flour and oil mixture. It should be the darkness you want your gumbo to be. Add finished roux a spoon at a time until desired thickness is achieved. Save any extra roux in fridge for up to three weeks to use on another dish. Serve over rice. <br />
<br />Ronniehttp://www.blogger.com/profile/16863354800715958554noreply@blogger.com0tag:blogger.com,1999:blog-8395963943437787511.post-91986571248575444512013-03-22T16:14:00.000-05:002013-03-22T16:23:55.773-05:00Georgia's Red Beans and RiceWhen I was a little boy, my mother worked at our family's sporting goods store with my father. We children had a daytime nanny named Georgia. She cooked red beans every Monday. We loved them. And we would often eat them everyday until the huge pot was empty. Below is a tribute recipe to Georgia. <br />
<br />
2 lbs. Camellia Red Beans ( you can use other dried red beans but they won't be as good)<br />
One onion cut in quarters<br />
One smoked ham hock (I like to use one from a bone-in ham we have had for Sunday dinner)<br />
Water<br />
Salt and pepper to taste<br />
<br />
Soak beans overnight in enough water to fill your large crockpot. Drain water after soaking. Put ham hock and onion in beans. Cover with water and cook on low for six hours until falling apart somewhat. Remove one cup of cooked beans and smash finely into a paste. Add back into mixture to cream the beans. Salt and pepper to taste. Serve over rice. Add Louisiana hot sauce to your own bowl as you like. We also like to fry smoked sausage links to eat with this. Sometimes we cut up the sausage into slices and precook them to add into the completed beans. Ronniehttp://www.blogger.com/profile/16863354800715958554noreply@blogger.com0tag:blogger.com,1999:blog-8395963943437787511.post-27396273598776960952012-12-24T11:37:00.004-06:002021-04-08T13:43:04.452-05:00Cheesy Crawfish Potatoes<div style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: start; text-indent: 0px; text-size-adjust: auto; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Always a good way to use crawfish leftovers from a boil. A real crowd-pleaser</div><div style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: start; text-indent: 0px; text-size-adjust: auto; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></div><div style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: start; text-indent: 0px; text-size-adjust: auto; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
5 lbs small red potatoes, washed and sliced (peel on) into quarters -- boil in salted water until just done -- not mushy.</div>
<div style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: start; text-indent: 0px; text-size-adjust: auto; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
1 lb package of mexican velveeta</div>
<div style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: start; text-indent: 0px; text-size-adjust: auto; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
1lb sharp cheddar grated</div>
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8 oz mild cheddar grated (for topping)</div>
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1 pint half and half</div>
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1 package (usually a pound sometimes 12 oz) of frozen crawfish tails -- Louisiana are better but Chinese will work</div>
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Optional -- for more seafood flavor -- add a can of crab meat or package of frozen crab when you add the cheese in later.</div>
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1 stick of butter</div>
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1/2 cup flour</div>
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1 onion chopped</div>
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2 cloves garlic chopped or 1 tsp garlic powder of salt</div><div style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: start; text-indent: 0px; text-size-adjust: auto; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></div>
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In a large pan or pot -- melt butter -- sautee onions until translucent
-- add garlic and sautee one minute more (or add garlic powder). Add
crawfish tails. Sautee for a minute. Add flour and mix until all
crawfish are coated and the butter has been absorbed. Pour in half and
half -- use a wisk and mix it well. This will form a somewhat thick
sauce. You may need to add milk to loosen it -- it should be the
consistency of a thick gravy. Next, add cubed velveeta - and stir until
melted. Add sharp cheese until melted. Season with Tony Chachere's or
season-all to taste. Again, if the sauce is too thick, add milk to
thin it to a thick gravy consistency.</div>
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Drain Potatoes and put in large baking dish. Pour sauce over potatoes
and top with cheese. Baked until bubbling through and through and the
cheese is somewhat browned.</div>
Ronniehttp://www.blogger.com/profile/16863354800715958554noreply@blogger.com0tag:blogger.com,1999:blog-8395963943437787511.post-36776493485217998812011-08-19T11:51:00.004-05:002021-04-08T13:44:42.004-05:00Fajita Seasoning MixLast night I wanted to make fajitas but I did not feel like firing up the grill and I did not have a fajita seasoning mix in the pantry. What to do? I looked online and found a couple of fajita mix recipes. I modified them to my taste -- using Tony's instead of salt, adjusting proportions, etc. It worked great -- better that store bought. This is a great way to use up spices. <div> </div><div><span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">tbsp</span></span></span> cornstarch </div><div><span class="ingredient"><span class="amount"><span class="value">2 </span> <span class="type">tsp chili powder</span></span></span> </div><div><span class="ingredient"><span class="amount"><span class="value">1 tsp paprika </span></span></span></div><div><span class="ingredient"><span class="amount"><span class="type"><span style="text-decoration: underline;"></span></span></span><span class="name"><span style="text-decoration: underline;"></span> </span> </span>
<span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">tsp. sugar</span></span><span class="name"></span></span> </div><div><span class="ingredient"><span class="name">1 tsp. crushed chicken bullion cube </span></span></div><div><span class="ingredient"><span class="name"></span></span><span class="ingredient"></span><span class="ingredient"><span class="amount"><span class="value">1/2</span> <span class="type">tsp. onion powder</span></span><span class="name"><span style="text-decoration: underline;"></span> </span></span></div><div><span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="value">1/4</span> <span class="type">tsp. garlic powder</span></span></span> </div><div><span class="ingredient"><span class="amount"><span class="value">1 tsp. Tony Chachere's or other cajun seasoning </span></span></span></div><div><span class="ingredient"><span class="amount"><span class="value">1/4</span> <span class="type">tsp cumin </span></span></span></div><div><span class="ingredient"><span class="amount"><span class="type"><br /></span></span></span></div><div><span class="ingredient"><span class="amount"><span class="type"> Mix together and store in a airtight container. You can double, triple, whatever to make some for use later.
To use mix, combine 3 tbs of water and 1 tbs of canola oil with the the mix above (if you make a larger batch, it is about 3 1/2 tbsp of mix). Cut up four chicken breasts and pour the marinade over it -- mixing well. Let the chicken marinade for about one hour. Cook in a hot skillet with onion and peppers.
</span></span><span class="name"></span></span><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
Serve with your favorite tortillas and fixings.
</div></div>Ronniehttp://www.blogger.com/profile/16863354800715958554noreply@blogger.com0tag:blogger.com,1999:blog-8395963943437787511.post-40550216367706941632010-12-23T10:27:00.003-06:002021-04-08T13:46:11.878-05:00Really Easy GranolaMelissa Campbell, who just moved from our ward, taught me to make granola -- it is really easy and quite tasty. I modified her recipe as I only observed her make it and did not write down the proportions -- I also mixed and matched recipes I found online to come up with this one I really like. Granola-making is a good way to rotate your oats in your food storage -- while oats last a long time, they lose their taste quality after a few years. I used some 10 year old canned oats with really good results. For Christmas, we put granola in quart jars and wrapped them with ribbon. It made a nice homemade gift that is different from the usual cookies. <div><br /></div><div> 1/2 cup honey </div><div> 1/2 cup brown sugar (light brown) </div><div> 1/2 teaspoon salt </div><div> 6 1/2 tablespoons vegetable oil </div><div>1 teaspoon vanilla </div><div>4 cups rolled oats </div><div>1 teaspoon cinnamon </div><div><br /></div><div>To be added during baking process: </div><div>1/3 cup whole almonds (you can also use other nuts) </div><div><br /></div><div>To be added after cooled
1/3 cup raisins (or cranberry raisins) or 1/3 cup other dried fruit to your taste (optional) </div><div><br /></div><div> In a a saucepan, melt the honey, brown sugar, salt, and oil. Do not bring to a boil as it will turn to candy. In a large mixing bowl, mix your oats and cinnamon together. Then, with a spatula, pour and mix the liquid mixture into the oats -- a little at a time. Make sure all the oats are well coated. Pour the granola mixture on a baking sheet that has been sprayed with baking spray -- make sure that they are in an even layer. Bake in the oven for 10 minutes at 350 degrees. Remove from the oven and sprinkle the almonds on top. Mix with a spatula and distribute evenly again. Bake for 10 more minutes. Remove from oven and mix again. Bake for five more minutes (you can omit the last five minutes if you like your granola chewy and lighter).
Let cool. Using a spatula, loosen the granola. When fully cooled, add your dried fruit (raisin, craisins, etc.) and mix. Put in a sealed storage container. This will store for 2 weeks on the counter -- up to a month in the refrigerator.</div>Ronniehttp://www.blogger.com/profile/16863354800715958554noreply@blogger.com1tag:blogger.com,1999:blog-8395963943437787511.post-57552247132980420582010-10-04T19:32:00.003-05:002021-04-08T13:47:23.483-05:00Stuffed Bell Peppers, Abel styleGreen peppers grow very well in our climate. These were utilized by my family for this favorite dish. We always served them with mashed potatoes to utilized the resulting gravy to its fullest potential. <div><br /></div><div> 5 - 6 medium bell peppers (any color will do but we always used green) </div><div>1 1/2 lbs. lean ground meat </div><div>1 1/2 cups rice after cooked (day-old is best) </div><div>1 small onion diced </div><div>1 tsp garlic powder </div><div>2 eggs </div><div>1-2 tbs milk </div><div>1 tsp salt </div><div>1/2 tsp pepper </div><div>3 Tbs ketchup with more to top the peppers </div><div><br /></div><div>Cut the bell peppers at the top and removes seeds and core. It will be like a little bowl. You may have to trim the bottom is the bell pepper won't sit up straight. Place in a baking dish.
In a bowl, mix the ground meat, rice, chopped onion, garlic powder, eggs, salt, pepper, and 3 tbs ketchup. Mix well. If the mixture seems dry, add 1 - 2 tbs. milk (or water). Fill the bell peppers with the meat mixture. Place back in baking dish. Top the bell peppers with ketchup (a somewhat thick coating). Then, sprinkle 1/2 tsp. of granulated sugar on top.
Bake at 375 degrees for about 35 - 40 minutes until done.</div>Ronniehttp://www.blogger.com/profile/16863354800715958554noreply@blogger.com0tag:blogger.com,1999:blog-8395963943437787511.post-85255934929538042742010-10-04T19:21:00.004-05:002021-04-08T13:54:24.121-05:00Doris' Southern BiscuitsThis is nothing fancy -- my mom made biscuits every week when we were growing up. The ingredients were simple. No Bisquick-- but she did take the help of self-rising flour. We would eat these with tomato gravy, molasses and sour cream, or homemade strawberry jam. When they were day-old, she would split them in half, butter them well, and bake them until crisp under the broiler in the oven. They were even better like that. The "biscuit bowl" is important to the southern kitchen. Use a tupperware with a lid and store your leftover flour for the next batch. It is a perpetual bowl that you don't wash.<div><br /></div><div>A bowl with at least 4 cups self-rising flour </div><div>1/2 cup shortening </div><div>2 tbs. sugar </div><div>3/4 cup milk (whole or buttermilk is best) </div><div><br /></div><div>Combine the sugar and milk. Put flour in big bowl. Create a well in the center of the four. Put shortening in the well. Pour in milk in the well. Start by pulling flour from the sides into the well with your index finger as you mix with your had. You will only used about 2 1/2 cups of the flour -- the other will stay dry on the side Don't overwork the flour. You do not want to activate the gluten as it will make the biscuits tough. The dough will be somewhat sticky but you can pull flour from the sides as you form the biscuits. Just pat them into the size you like. Put them on a baking sheet and punch a fork into them twice to make vent holes. Bake at 400 degree until light and golden.</div>Ronniehttp://www.blogger.com/profile/16863354800715958554noreply@blogger.com0tag:blogger.com,1999:blog-8395963943437787511.post-65812334600758740952010-09-05T23:36:00.004-05:002021-04-08T13:55:36.303-05:00Shrimp MirlitonThis is a special request by Michael Wyatt. It is an Abel family favorite. My mom used to grow mirliton's in our backyard. When they were ripe, we would harvest them and have this awesome dish. Another name for mirliton is chayote squash. It is available in many markets. It is also a traditional Christmas dish in Louisiana. <div><br /></div><div>6-8 mirlitons depending on size </div><div>6 tbsp butter </div><div>1 medium onion diced </div><div>3-4 cloves garlic, crushed and minced </div><div>1 lb of shrimp, peeled and de-veined </div><div>1 can chicken stock </div><div>4 eggs </div><div>1 -1/2 cups Italian breadcrumbs </div><div><br /></div><div> Boil mirlitons with skin on until tender (a knife should be able to be inserted easily). Cool mirlitons. Peel and seed -- cut in half and remove seed and stem. Dice and put aside. Next, saute onion and garlic in all the butter. When translucent, add shrimp. Cook until pink. Add chicken stock and diced mirliton. Beat eggs and temper them with liquid from the stock. Add tempered egg mixture. Add breadcrumbs until somewhat thick, like a loose dressing. Place mirliton dressing in a casserole dish. Top with more breadcrumbs or parmesan cheese. Bake until set, about 30 minutes on 375 degrees. We love to serve this with prime rib or grilled steak.
Note: Be sure to boil the mirliton before you peel them. Mirliton are very acidic before boiled and will literally cause your skin to peel if you work with them in their raw state.</div>Ronniehttp://www.blogger.com/profile/16863354800715958554noreply@blogger.com0tag:blogger.com,1999:blog-8395963943437787511.post-79653790597585427792010-08-02T16:57:00.004-05:002021-04-08T14:10:23.557-05:00Simple Mini Tart Pastry<span class="PSEDITBOX_DISPONLY">I made these for my neice Lauren's wedding shower this evening. They are really easy and very versatile. Bake them before filling and fill with your favorite pie filling. Or fill them with your favorite savory quiche recipe. I also fill them with crawfish etoufee to make mini crawfish pies. </span><div><span class="PSEDITBOX_DISPONLY"><br /></span></div><div><span class="PSEDITBOX_DISPONLY">1/2 cup unsalted butter at room temperature </span></div><div><span class="PSEDITBOX_DISPONLY">3 oz. cream cheese at room temperature </span></div><div><span class="PSEDITBOX_DISPONLY">1 cup all-purpose flour </span></div><div><span class="PSEDITBOX_DISPONLY"><br /></span></div><div><span class="PSEDITBOX_DISPONLY"> If using a mixer, cream butter and cream cheese together until smooth. Add the flour and mix on low speed until a smooth dough forms. You can also do the same thing by hand.
Roll dough into half-inch balls and place in mini-muffin pan. Using your fingers, shape the balls to evenly cover the indentation in the tart pan. Another easier alternative is to use a tart plunger, available at most cooking stores. Just dust the wooden plunger with flour and press the dough ball into the tart pan.
If you plan to fill them after baking, bake until golden brown at 375 degrees for about 8 - 10 minutes. Cool on rack.
If you are baking with a filling (quiche, pecan pie, etc), bake until filling is set at 375 degrees.
</span></div>Ronniehttp://www.blogger.com/profile/16863354800715958554noreply@blogger.com2tag:blogger.com,1999:blog-8395963943437787511.post-89381738168540990822010-07-31T19:35:00.005-05:002021-04-08T14:11:16.781-05:00Oreo Cookie TrufflesBecca found this recipe somewhere and decided to give it try. They are really easy and quite tasty. Serve as treats, for a party, etc. You might get hooked. <div><br /></div><div>1 package OREO Cookies </div><div>1 package PHILADELPHIA Cream Cheese, softened </div><div>8 oz of chocolate almond bark or other chocolate for melting <div style="border-top: 1px dotted rgb(204, 204, 204); margin-top: 20px; width: 300px;"> </div> <span class="plaincharacterwrap break">
Crumble eight of the cookies finely and save for later. ( You can use the food processor or you can crush them in a resealable plastic bag using a rolling pin.) Crush remaining cookies to fine crumbs. Add cream cheese to crumbs in food processor and mix until well blended. Roll cookie/cream cheese mixture into balls. Dip </span><span class="plaincharacterwrap break">balls in chocolate and place on aluminum foil or wax paper. Sprinkle with reserved cookie crumbs before they harden/ </span></div>Ronniehttp://www.blogger.com/profile/16863354800715958554noreply@blogger.com1tag:blogger.com,1999:blog-8395963943437787511.post-15468528576880432792010-07-10T16:02:00.004-05:002021-04-08T14:12:51.878-05:00Pizza on the GrillWe finally got our grill out of storage (because we finally have a beautiful new wooden deck to keep it on). So, I have been grilling quite a bit lately. My family was in the mood for homemade pizza -- which we like a lot. But, it has been so hot and electricity so high, I didn't want to fire the oven up to the 450 degrees needed. I remembered watching someone on Food Network grilling pizza on the outside barbecue. It intrigued me. So I tried it. <div><br /></div><div>The result was excellent. Here is how I did it.
I made a pizza dough using my go-to dough at my link on this blog:
<a href="http://recipesfromronnie.blogspot.com/2008/07/crispy-bread-dough-for-rosemary-bread.html">http://recipesfromronnie.blogspot.com/2008/07/crispy-bread-dough-for-rosemary-bread.html</a> <div><br /></div><div> I separated the dough into five equal pieces. Using two baking sheets, which I coated liberally with olive oil, I stretched the dough to the desired size -- I made oblong pizzas to fit my grill better. I then coated the top of the pizza dough rounds with olive oil.
I fired up the grill to the high setting.
When the grill was nice and hot (and brushed clean), I put three of the pizza dough rounds on the grill. They instantly began to bubble. I cooked them (with the lid down) until done on the bottom side (about 3-4 minutes). I then flipped them and dressed the browned side with my pizza toppings (this had to be done fast -- I turned the grill down to low while I did this). I then cooked them on low for about 3 - 4 more minutes until the cheese was bubbly. Because my grill is not huge, I had to do the last two pizza rounds separately.
The result was excellent. Far closer to a brick oven than a conventional oven because you are cooking over actual fire.</div></div>Ronniehttp://www.blogger.com/profile/16863354800715958554noreply@blogger.com1tag:blogger.com,1999:blog-8395963943437787511.post-26089135724947416702010-07-05T14:25:00.003-05:002021-04-08T14:14:37.920-05:00Pita (or Tortilla) Crust PizzaThis is the easiest, quickest meal that everyone loves, pizza made on a piece of pita bread or flour tortilla. We do this on any night we are too exhausted to do anything in the kitchen. It is always a hit and takes no time. <div> Pita Bread Rounds or Tortillas for as many pizza's as you are making (white or wheat) </div><div>Mozzarella cheese, grated (quantity to your taste) </div><div>Some type of pizza sauce (marinara, white sauce, garlic infused olive oil, or pesto) </div><div>Toppings (your favorites of any kind) </div><div><br /></div><div> Place Pita rounds on a baking tray. Spread your sauce on. Cover with desired amount of mozzarella. Top with your favorite toppings. Bake at 400 degrees until crispy. My favorite combos are:
Pesto, cheese, pepperoni
Olive oil, garlic powder, Italian seasonings, and cheese only.
Red sauce, cheese, ham, and mushroom
These also make great appetizers. Cut into small pieces and serve!</div>Ronniehttp://www.blogger.com/profile/16863354800715958554noreply@blogger.com1