Shared Recipes

Here are a few recipes that I acquired from a variety of people in Tennessee during a recent visit:

Party Pinwheels
2 (8-oz.) pkgs. cream cheese, softened
1 pkg. Ranch salad dressing mix
1/2 c. sweet red pepper, minced
1/2 c. celery, minced
1/4 c. green onions, sliced
1/4 c. stuffed green olives, sliced
4 flour tortillas, 10 inch size
In a mixing bowl, beat cream cheese and dressing mix until smooth. Add red pepper, celery, onions and olives. Mix well. Spread about 3/4 cup on each tortilla. Roll up tightly. Wrap in plastic wrap and refrigerate for at least 2 hours. Slice into 1/2 inch pieces. Yield: 15-20 servings.

Eggplant Roll-Up
1 large eggplant, sliced very thin
1 cube Mozzarella cheese, sliced thin
1 pkg. Prosciutto
2 eggs
flour
Italian bread crumbs
oil for frying
Parmesan cheese, grated
Slice eggplant thin enough to roll up. Place a piece of cheese and Prosciutto on eggplant slice. Roll up and secure with a toothpick. Combine equal parts of flour and Italian bread crumbs. Beat eggs and dip roll into egg wash then into flour mixture. Fry in oil or solid shortening until browned. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately.

Wassail Bowl
1 gal. apple cider
1 (6-oz.) can frozen lemonade
1 T. whole cloves
1 t. ground nutmeg
1 c. packed brown sugar
1 (6-oz.) can frozen orange juice
1 T. whole allspice
24 sticks cinnamon
Combine cider, brown sugar and undiluted juices. Tie cloves and allspice in a cheese cloth. Add to cider along with nutmeg. Simmer covered for 20 minutes. Remove and discard cheese cloth. Serve hot with cinnamon stick. Yield: 24 servings.

Cioppino
3/4 c. butter
2 med. onions, chopped
2-3 cloves garlic, whole
1 c. parsley, packed and chopped
2 large cans whole tomatoes
2 (14-oz.)cans chicken broth
1 1/2 lbs. assorted seafood, cleaned, shelled and fillets cubed
1 bay leaf
1 T. basil
1/2 t. thyme
1/2 t. oregano
1 1/2 c. dry white wine
3 stalks celery with leaves, chopped
Melt butter in a large soup pot. Add onions, garlic, celery and parsley. Cook until onion is soft. Add the tomatoes and liquid, broth, water, wine and herbs. Break up the tomatoes. Cover and simmer 30 minutes. Add fish. Try for 7 different kinds. Use only firm white fillets like cod, mussels, clams, large shrimp and crab. Crab, mussels and clams should be left in their shells. Simmer until done approximately 5 to 10 minutes. Serve with salad and crusty bread.

Cranberry Salad
2 c. fresh cranberries
2 c. sugar
2 small pkgs. cherry Jello
2 c. boiling water
1/2 c. orange juice
1 large can crushed pineapple
1 c. nuts, chopped
1/2 c. celery, chopped
Grand cranberries and let set with sugar. Mix Jello with boiling water. Add Jello to cranberries and other ingredients. Refrigerate until firm.
Note: Grind the nuts and celery also, but separately from cranberries.

Pickled Beets
1 c. apple cider vinegar
1/2 c. sugar
2 heaping t. pickling spice mix
3 cans cooked beets or equivalent amount fresh beets
Cook beets, skin and slice if using fresh beets. Boil vinegar and sugar for 3 minutes. Put spice mix in a tea ball and drop into vinegar mixture while it boils. Leave in about 10 minutes after removing pan from stove. Pour off juice from the beets and reserve about 2/3 of it. Add to the vinegar mixture and pour over the beets. Let stand in the refrigerator. The longer it stand, the better the flavor. Make about 2 to 3 days before using.

Pineapple-Cheddar Cheese Casserole
1 (20-oz.) can pineapple chunks in own juice, drained and juice reserved
2 T. all-purpose flour
2 T. sugar
1 1/4 c. Sharp Cheddar cheese, shredded
1 1/2 c. Ritz crackers, about 25, crumbled
3 T. butter, melted
3 T. pineapple juice
Preheat oven to 350ºF. Grease a 1 1/2 quart casserole dish. Combine flour and sugar. Put pineapple in bottom of casserole dish. Sprinkle sugar and flour mixture over top and stir. Drizzle pineapple juice over top, then sprinkle with cheese. Combine crackers and butter and sprinkle over top of casserole. Bake covered 15 minutes, uncover and bake 10 minutes longer. Server 6-8.

Sweet Potato Casserole
3 c. canned sweet potatoes, drained
1/2 t. vanilla
1/2 c. milk
1 c. sugar
2 eggs
1/2 t. salt
1/3 c. butter
Topping:
1 c. brown sugar
1/3 c. butter, melted
1/2 c. flour
Mix until crumbly.

Chili Eggs
10 eggs, beaten until lemony
1/4 c. flour or less
1/2 t. salt
1 t. baking powder
2 c. cottage cheese
1 lb. Monterey Jack cheese, grated (8-oz.) whole milk
1/4 c. butter, melted
1 small can green chilies, diced
Combine ingredient and pour into a greased 9x13 inch pan. Bake 35-25 minutes at 350ºF. or until done. Top with salsa, grated cheddar cheese and olives if desired.

Mexican Bean Pie
1 (15-oz.) can black beans, drained and rinsed
1 (15-oz.) can pinto beans, drained
1 (16-oz.) can refried beans
1 (2-oz.) can black olives, sliced
1/2 (15.25-oz.) can Mexican corn, drained
12 c. green bell pepper, chopped
1 Jalapeño pepper, seeded and minced
1 T. cumin, ground
1 T. chili powder
Ground black pepper to taste
5 (10 inch) Tortillas
1 1/2 c. cheddar cheese, shredded
1/2 c. salsa
1/2 c. sour cream
Preheat oven to 350ºF. Lightly grease a 10 inch round cake pan or spring-form pan. In a large saucepan over medium-high heat, mix black beans, pinto beans, refried beans, olives, corn, bell pepper, and Jalapeno pepper. Season with cumin, chili powder, and black pepper. Cook and stir until thickened, about 10 minutes. Lay one tortilla flat on the bottom of the prepared baking pan. Spread 1/4 of the bean mixture on the tortilla. Sprinkle 1/4 cup cheddar cheese lightly over the bean mixture. Repeat layering, ending with a tortilla. Top with remaining cheddar cheese. Bake 20 minutes in the preheated oven. Allow to cool slightly before serving. Serve with salsa and sour cram for garnish.

Slow-Cooker Lasagna
1 lb. ground beef
2 cloves garlic, minced
1 large onion, chopped
1 c. water
1 (29-oz.) c. tomato sauce
1 (6-oz.) c. tomato paste
1 t. salt
1 t. oregano
1 pkg. no-boil lasagna noodles
4 c. Mozzarella, shredded
1/2 c. Parmesan cheese, grated
(12 oz.) Ricotta or small curd cottage cheese
Brown ground beef, onion and garlic until meat is no longer pink. Drain. Add tomato sauce, tomato paste, water, salt and oregano. Mix cheeses together. Layer in bottom of slow-cooker, 1/4 of the meat sauce, then 1/3 noodles (break into thirds) and 1/3 of the cheese mixture. Repeat layers twice. Top with remaining sauce. Cook on low for 3 to 4 hours.

Crab Cakes
2 lbs. crab meat
1/2 c. onion, finely chopped
1/2 c. green pepper, finely chopped
1/2 c. celery, finely chopped
2 T. Old Bay seasoning
1/4 t. Cayenne pepper (optional)
2 eggs
1/2 c. mayonnaise
1/2 c. plain bread crumbs
Mix all ingredients well, but try not to break up the crab meat clumps. Form into patties and fry in oil until golden brown on both sides. Print this post