Welcome to my table - MAIN COURSE

Makes 8 servings

In a pinch, canned black-eyed peas doctored with chopped country ham or smoke sausage make a respectable 10-minutes substitute for this Southern classic.

Ingredients

1 (16-ounce) packaged dried black-eyed peas

4 cups water

1 medium onion, chopped

3/4 teaspoon salt

1/2 teaspoon pepper

1 (1-pound) ham steak, cut into 1/2-inch cubes or 1 ham hock

2 whole jalapeno peppers (optional)

BRING first 6 ingredients and, if desired, jalapeno peppers, to a boil in a dutch oven.

COVER, reduce heat, and simmer 1 hour or until peas are tender.

Source:  I wish I'd had my mother write it down, but this is just from my memory

Ingredients

1 trimmed brisket

tenderizer

several packages of powdered onion soup mix

tin foil

Instructions:

1.  Spray bottom of baking pan.

2. Prepare brisket by laying it out on tin foil, place brisket fat side down (although since it's trimmed there won't be much fat).

3. Generously shake with tenderizer.  Cover with a thick layer of the dry onion soup mix.  It may take 2-3 bags.  Sealed closed very tightly so not even steam can escape.  Place in a pan with sides.  You can put a little water in the bottom of the pan.  My mother didn't use soda pop, but I know some cooks put a little bit of coke in the bottom of the pan.

4.  Bake at 350 degrees for 3-4 hours (could even be 5 if it's extra large).  It will depend on the size of the brisket.  Check for doneness.  I like mine tender, not falling apart though.  Remove from pan.  Reserve juices for an au jus type gravy.  Allow to cool.  (This can be done the day before and cool in refrigerator overnight.  Either way, once cool, it's time to slice the meat making sure to cut across the grain at a slant.  Arrange the sliced meat in glass serving piece, trying to leave it in original shape.  Pour in some of the reserved and strained juices.  Heat and serve hot.  Serve remaining au jus in a gravy boat.

I serve this with either mashed potatoes or kugel.  It makes fantastic leftovers, if your crowd leaves any.  Happy holidays from our home to yours.

Makes 10-12 servings, but I think more because I make one 9x13 pan of it to cook for that night and two 8 x 8 disposable tins to freeze - directions for that at the end - to share with a friend in need.

Ingredients

1 (2.25oz) pkg sliced almonds 

2 (6.2 oz) boxes fast-cooking long-grain and wild rice mix

1/4 cup butter

4 celery ribs, chopped

2 medium onions, chopped

5 cups chopped cooked chicken

2 (10 3/4 oz) cans cream of mushroom soup

2 (8oz) cans chopped water chestnuts, drained

1 (8 oz) container sour cream

1 cup milk

1/2 tsp. salt

1/2 tsp pepper

4 cups (16 oz) shredded Cheddar cheese, divided

2 cups soft, dried breadcrumbs

Instructions:

1.  I always skip this step where it calls to toast the almonds - not necessary.

2. Prepare rice mixes according to package directions.

3. Meanwhile, melt butter in a large skillet over medium heat; add celery and onions.  Saute 10 minutes or until tender.  Stir in chicken, next 6 ingredients, rice and 3 cups cheese.  Spoon mixture into a lightly greased 15 x 10-inch baking dish or 2 (11 x 7) baking dishes.  Top with breadcrumbs. 

4.  Bake at 350 degrees for 35 minutes.  Sprinkle with remaining 1 cup cheese, and top with toasted almonds.  Bake 5 minutes

To make ahead:  Prepare as directed in Steps 2 and 3.  Cover with aluminum foil and freeze up to 1 month.  Remove from freezer and let stand at room temperature 1 hour.  Bake casserole covered at 350 for 30 min.  Uncover and bake 55 min to 1 hour and 15 min or until thoroughly heated.  Sprinkle with 1 cup or 4 oz shredded Cheddar cheese and sliced almonds.  Bank 5 more minutes.  (I just put the cheese and almonds on top sometimes before I freeze so it's all ready to share.) I make a label with defrost and bake directions and put on top when I freeze so friends/loved ones know what to do.

You can convert to shrimp, but I never, never do so I can't tell you if that version is any good, but here it is:  Substitute 2 lb. peeled and deveined, medium size raw shrimp for chicken; 2 cups shredded Monterey Jack cheese and 2 cups grated Parmesan cheese for cheddar and 1 cup dry white wine for the milk.

Ingredients

8 ounces dried angel hair pasta, uncooked

1 cup butter

1 ½ pounds peeled, medium-size fresh shrimp (2 pounds unpeeled)

4 garlic cloves, minced

2 cups half-and-half

½ cup chopped fresh parsley

½ teaspoon salt

¼ teaspoon pepper

2 teaspoons chopped fresh dill or ¾ teaspoon dried dillweed (optional)

Garnish: fresh dill springs

Instructions:

Cook pasta according to package directions. Drain, set aside, and keep warm.

Meanwhile, melt butter in a large heavy skillet over medium-high heat, add shrimp and garlic. Cook, stirring constantly, 3-5 minutes or until shrimp turn pink. Remove shrimp, and set aside, reserving garlic and butter in skillet. Add half and half to skillet, bring to a boil, stirring gently. Reduce heat, and simmer 15 minutes or until thickened, stirring occasionally. Add shrimp, parsley, salt pepper, and if desired, chopped dill, stir until blended. Serve over pasta. Garnish, if desired.  

Yield: 6 servings.

This is truly a standard in our house because I always have shrimp in the freezer.  I used jarred minced garlic.  I use dried parsley.  I also cut the sauce recipe in half for just the two of us and still end up with leftovers.

 Ingredients:

 8 lb bone-in spiral cut ham 

½ cup brown sugar 

½ cup honey 

½ cup water 

¼ cup Dijon mustard 

¼ teaspoon ground cinnamon 

¼ teaspoon ground cloves  

Instructions:  

1. Spray the slow cooker with cooking spray.  Lay the ham, cut side down into the slow cooker. Place the lid on to ensure that the ham fits inside the slow cooker.  If the ham is too big for the lid to seal completely, take a sharp knife and cut off a small portion on top and move it to the side of the ham 

2. In a saucepan, combine the brown sugar, honey, water, Dijon mustard, cinnamon and closes.  Heat over medium heat until the sugar dissolves, about 5 minutes.  Pour the mixture over the ham. 

3. Place the lid on the slow cooker and cook the ham on LOW for 4-6 hours. Baste the ham with the juices on the bottom of the pot once an hour during cooking time.  The ham is done when the internal temperature is at least 140F (60C). 

4. To thicken the glaze, transfer it to a saucepan and simmer while stirring until it thickens.  

Poke holes in ribs.

Pour liquid smoke over the slab – marinade overnight.

Mix:  

½ cup brown sugar 

1 tsp onion powder 

2 tsp chili powder 

2 tsp paprika 

½ tsp cayenne pepper

1 tsp garlic powder  

Put mix on meaty side up – wrap tightly with foil.  Bake 2 hours at 275 degrees.

Drain juice and put in fridge for a few minutes so you can get fat off mix with BBQ sauce.

Uncover ribs and pour BBQ sauce mixture over and cook at 350 degrees for 10 minutes.

Always perfect and yummy every time.  

Now I have a confession to make.  I've done this entire recipe without the overnight marinade.  It's still GREAT.  I've also omitted the drain juice part and taken them out of the oven and served with just a bottle of BBQ sauce.  That being said, they are always best when I follow Darlene's recipe and even better when Darlene makes them.  They are absolutely finger licking good.

Prep is 10 minutes or less.  YEAH. 

 6 boneless chicken breasts, skin on 

8 – 10 ounces garlic-and-herb goat cheese (plain will do if you can't find the herbed) 

6 large fresh basil leaves 

Good olive oil

 Kosher salt and freshly ground black pepper  

Preheat the oven to 375 degrees.  Place the chicken breasts on a sheet pan.  Loosen the skin from the meat with our fingers, leaving one side attached.  Cut the goat cheese into ½ inch thick slices and place 1 or 2 slices plus a large basil leaf under the skin of each chicken breast.  Pull the skin over as much of the meat as possible so the chicken won’t dry out.  With your fingers rub each piece with olive oil then sprinkle them very generously with salt and pepper.  Bake the chicken for 35-40 minutes, until the skin is lightly browned and the check in just cooked through.  Serve hot.  I usually cut the breasts in half and get 2 serving out of each.  I serve with some kind of rice and a bright veggie.   

 2 cups of cherry tomatoes (but sometimes I just chunk up whatever kind I have in the house)

 1 ½ tsp chopped fresh thyme (I use dry all the time) 

1 tsp olive oil

 1/4 tsp salt 

¼ tsp black pepper

 2 garlic cloves, minced 

Cooking spray 

2  6 - ounce salmon fillets

 2 tablespoons fresh lemon juice  

1. Preheat oven to 400

2. Combine first 6 ingredients in a jelly roll pan coated with cooking spray, toss to coat tomatoes.  Bake at 400 for 15 minutes.  Add fish to pan.  Bake an additional 10 minutes or until fish flakes easily when tested with fork.  Serve the tomato mixture over fish.  Drizzle with lemon juice.  

I often just throw all the ingredients in the pan at the start and bake because we like our salmon well done and I don’t have to do the recipe in stages.  We love this recipe and it makes a very pretty plate. Also, I watch for fresh salmon on sale and then I buy the whole piece and ask nicely and butcher will skin the piece for me then I bring it home and cut it into appropriate portions and freeze.  

4 salmon fillets - skinned (about 6 ounces each) 

2 cups milk 

1 cup finely chopped pecans

½ cup all-purpose flour 

¼ cup packed dark brown sugar

2 tsp salt  

2 tsp pepper 

3 tablespoons vegetable oil 

 1) Place salmon fillets in large resealable bag.  Add milk.  Seal bag and turn to coat.  Let stand for 10 minutes. Drain. 

2) Meanwhile, in a shallow bowl combine the pecans, flour, brown sugar, seasoned salt and pepper.  Coat fillets with pecan mixture, gently pressing into the fish.

3) In a large skillet, brown salmon in oil over medium heat.  Transfer to a 15” x 10” x 1” baking pan coated with nonstick cooking spray.  Bake at 400 degrees for 8-10 min or until fish flakes easily with a fork.

When I buy the salmon, I ask the butcher to skin the salmon so that I bring it home skinless.  

This makes a beautiful plate paired with wild rice and a steamed green veggie.  

6 cups diced potatoes

1 large onion, chopped finely

2 ribs celery

water just to cover

salt and pepper to taste

1 can evaporated milk and enough regular milk to make amount of soup desired

1 dried parsley

2 tablespoons butter

1 cup grated chedder cheese

Cover potatoes, onions and celery in soup kettle with water.  Bring to a boil over medium heat.  Reduce heat and cook gently until potatoes are done.  Add salt and pepper and milk.  Add parsley and butter.  Cool and stir in cheese.  May be served with crumbled fired bacon, chives and a little more shredded cheese if desired.

1 pound cooked chicken breast, cubed

1 onion, chopped

1 ½ tsp garlic powder

1 T vegetable oil

1 can white corn

1 can chicken broth

2 cans great northern beans, rinsed and drained

2 cans green chilies

1 tsp salt

1 tsp cumin

1 tsp oregano

1 tsp pepper

1/4 tsp cayenne pepper

1 cup sour cream

½ cup whipping cream

Saute chicken, onion and garlic powder in oil. Add all ingredients except sour cream and whipping cream. Simmer 30 minutes. Remove from heat and stir in both creams. 

2 lbs hamburger 

1 onion

2 small cans chopped chilis

1 can pinto beans, rinsed

1 can red kidney beans, rinsed

1 can lima beans, drained

1 can hominy, drained - I don't care for hominy so I use corn

1 pkg taco seasoning

1 pkg ranch dressing

3 cans diced tomatos

1 1/2 cans water

salt & pepper

Brown meat and onion, drain. Add remaining ingredients. Simmer 20-30 minutes (or in crockpot 4-6 hrs on low). Top with cheese. Serve with tortilla chips.

 1 whole chicken (4 lb)

1 tbs oregano (she uses fresh, but I use dried)

1  tbs parsley (again fresh or dried)

1 tbs cilantro (dried or fresh)

1 tsp kosher salt

1 tsp ground cumin

2 tsp butter, softened

3/4 tsp black pepper

1/2 tsp paprika

2 garlic cloves, crushed

1 small orange. quartered or chunked

1 small onion, quartered or chunked

Cooking Spray

Preheat oven to 375 degrees.

Clean the chicken.  Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine oregano and next 7 ingredients (through paprika) in a small bowl.  Rub oregano mixture under loosened skin and over breasts and drumsticks.  Place garlic in body cavity, arrange orange and onion quarters in cavity.  Tie ends of legs together with twine.  Place chicken on a roasting pan coated with cooking spray.  Bake for 1 hour and 20 minutes or until thermometer registers 165 degrees.  Let stand 10 minutes.  Squeeze juice of orange over chicken.  Slice and serve.

This makes the whole house smell inviting and delicious.  Happy cooking. 

Large whole chicken

Large stock pot

Onion

Celery

Carrots 

3 – 4 Bay leaves

Kosher salt

Pepper

Wide egg noodles

Bouillon 

Matzo Meal – option if you want matzo balls

Place the cleaned whole chicken in a large stock pot, fill with water covering the chicken so it just floating. Add 1 large or 2 peeled, chunked onions, add the top 1/3rd portion of the entire celery stalk including the flowers and the bay leaves. Get soup to just under a boil, then turn down to simmer. It will take hours. Try and watch for when water is turning to broth and the chicken thigh easily pulls from body, but the chicken is still whole. Turn soup off. I then carefully place a colander over a large bowl or 2nd pot and remove chicken to the colander. Let cool. While that is cooling, I start to play with the broth. It’s different each time, because of the varying amounts of water, etc. I remove everything from the pot other than broth. Add salt and pepper as needed. If I have chicken gravy in the house, I add a jar. If I make this as turkey soup with the carcass from thanksgiving, that usually means there maybe a cup of leftover stuffing – add it. If the broth needs more help, I might add a tablespoon or 2 of bouillon. In the whole pot, I don’t count that as cheating – it’s just helping. 

Once you have the broth golden and tasty, add the cooked carrots – the chicken that you have now removed off the bones and some noodles (not too many). If you want to make matzo balls, buy the box in the store and follow those directions and use instead of the noodles. One hint – make the matzo balls and cook in water and then transfer to the soup. They do taste a bit better cooked right in the soup but they soak up a lot of liquid so cook if you like in just some boxed chicken broth, then transfer to the homemade broth.

This freezes up so well and is a perfect fall or winter dinner. I also love to keep this in my freezer to share with a friend who is maybe feeling under the weather.

Happy soup cooking……… that season is upon us. Let me know if you have any questions or comments

Prep: 5 min. Cook: 10 min.

¼ cup white cornmeal

¼ cup fine, dry breadcrumbs

½ teaspoon salt

½ teaspoon paprika

1 ½ teaspoons chopped fresh dill 

or ½ teaspoon dried dill weed

1/8 teaspoon pepper

1 pound fresh or frozen fish fillets, thawed

1/3 cup milk

3 tablespoons butter or margarine, melted

Lemon wedges

Tartar sauce

Combine first 6 ingredients in a shallow dish. 

Dip fish fillets in milk, and dredge in cornmeal 

mixture. Place coated fish in a lightly greased 

pan, drizzle with butter.  Bake at 450° for 10

min. or until fish flakes easily when tested

with a fork. 

Serve with lemon wedges and tartar sauce. 

Yield: 4 servings

Southern Living - Weeknight Favorites

(I love to make up a big batch and keep this as a staple in my panty.  Then start with perhaps 1/2 cup of  the mixture in a bowl so maybe

You can get several nights out of the batch)