Comfort Food

[KYGramma]

This thread is for all those wonderful comfort foods everyone loves. Share recipes, tips, etc....

[KellyO]

:basic44: Yaaay!

All of my comfort foods are sugar-based. I'll post one or two recipes when I get home. :kissyface4:

[Bayou Lass]

Got to go for now and do some work. Will post some recipes tomorrow. BBL!:0012:

[KYGramma]

Stuffed Shells

Ingredients:
1 lb ground beef
1 pkg frozen spinach
1 8oz pkg cream cheese
2 cups mozzarella cheese
2 cups spaghetti sauce
1 box Large Shell pasta
2 Tbs minced garlic
1 tsp salt (approx)
1 tsp pepper (approx)
1/2 C parmesan cheese

Cook Large shells until tender. While cooking shells; Brown ground beef and add garlic, thawed spinach, cream cheese and salt and pepper. Mix well. Stuff cooled shells and plac ein baking dish. Pour spaghetti sauce over top of stuffed shells letting it drip down in between and sprinkle parmesan cheese and other half of Mozzarella cheese over top of sauce. Bake for about 30 mins @ 350. Serve with Garlic bread and salad.

[Bayou Lass]

American Shepherd's Pie

1 pound ground chuck beef
8 ozs. mushrooms, chopped
1/2 cup chopped onion
2 large cloves garlic, finely minced
freshly ground black pepper to taste
1 tsp. salt
1 Tbls. worcestershire sauce
1 Tbls. all-purpose flour
1/2 cup beef broth
1/2 cup heavy cream
1/2 cup forzen peas, unthawed
2 cups (packed) shredded hash brown potatoes (frozen or deli-packed)
1/4 cup chopped chives (or finely sliced green onions with tops)
2 cups finely-shredded cheddar cheese or cheese blend - divided
1 tsp. salt
1/4 cup mayonnaise
paprika

Preheat oven to 375 degrees

Place ground beef, mushrooms, onion, garlic, salt and pepper in a large heavy skillet. Saute, breaking up ground beef, until the juices have almost evaporated.

Stir in Worchestershire, then flour. Cook 1 minute, stirring often. Add beef broth, stirring to combine, then heavy cream. Simmer until gravy thickens. Pour into baking dish. Let cool slightly, then prinkle green peas evenly on top of beef.

In a mixing bowl, combine has brown potatoes, chives (or green onions), 1 cup of the cheddar cheese, salt, and mayonnaise. Spread evenly on top of beef layer. Spread remaining cup of cheddar cheese on top and sprinkle lightly with paprika.

Bake about 45 minutes until cheese has melted and is slightly browned. Let rest 15 minutes before serving.

Yield: 4 to 6 servings.

[PatC]

White Beans and Shrimp with Bacon:

My friend created this recipe and sent it to me and it's wonderful.

First Preparation Ingredients:

1 pound white northern beans
1 Tbs. granulated garlic
1 Tbs. granulated onion
1 Tbs. thyme
1 Tbs. Tony’s, Emeril’s or any brand Creole dry seasoning
1 tsp. black pepper
1 tsp. dry Italian seasoning

Place beans in ½ gallon container, fill with 4 cups of water and add the above dry seasonings stir well and refrigerate over night. (I used a plastic container with a lid.)

Remaining ingredients:
2 cans (14 oz.) canned chicken stock
1 lb. bacon
1 lb. container of Creole pre-chopped seasoning
1/s pint heavy whipping cream
1 lb peeled shrimp
½ stick unsalted butter
¼ cup finely chopped fresh garlic

Place beans in 5 qt. crock pot, and add canned chicken stock.
(The beans had absorbed all the liquid from the night before so no need to drain them.)

Cook for approximately 4 hours on high until beans are soft.

Cut bacon into small pieces. (Semi freeze bacon to cut easier and discard ends of bacon this is only fat or save for another use.) Saute bacon several minutes then add the chopped seasoning and sauté another several minutes. Drain and add this to the beans. Cook on low for about 2 hours.

Skim off any oil from the bacon that has surfaced, if any.

Shortly before serving, sauté chopped garlic in butter, add the peeled shrimp and cook for several minutes until shrimp turn light pink. Add to the beans. (I sprinkled a little Tony's over the shrimp as it cooked. -- not too much though.)

Stir in heavy whipping cream slowly and mix well. Taste and add salt if needed.

Serve alone or over rice.

NOTE: Best cooked in 5 quart crock pot but can be cooked in conventional stove top pot.

Created by Jill Dolese, 2300 Despaux Drive, Chalmette, Louisiana, May 2008.

Hope you like this as much as we did.

[KYGramma]

American Shepherd's Pie

1 pound ground chuck beef
8 ozs. mushrooms, chopped
1/2 cup chopped onion
2 large cloves garlic, finely minced
freshly ground black pepper to taste
1 tsp. salt
1 Tbls. worcestershire sauce
1 Tbls. all-purpose flour
1/2 cup beef broth
1/2 cup heavy cream
1/2 cup forzen peas, unthawed
2 cups (packed) shredded hash brown potatoes (frozen or deli-packed)
1/4 cup chopped chives (or finely sliced green onions with tops)
2 cups finely-shredded cheddar cheese or cheese blend - divided
1 tsp. salt
1/4 cup mayonnaise
paprika

Preheat oven to 375 degrees

Place ground beef, mushrooms, onion, garlic, salt and pepper in a large heavy skillet. Saute, breaking up ground beef, until the juices have almost evaporated.

Stir in Worchestershire, then flour. Cook 1 minute, stirring often. Add beef broth, stirring to combine, then heavy cream. Simmer until gravy thickens. Pour into baking dish. Let cool slightly, then prinkle green peas evenly on top of beef.

In a mixing bowl, combine has brown potatoes, chives (or green onions), 1 cup of the cheddar cheese, salt, and mayonnaise. Spread evenly on top of beef layer. Spread remaining cup of cheddar cheese on top and sprinkle lightly with paprika.

Bake about 45 minutes until cheese has melted and is slightly browned. Let rest 15 minutes before serving.

Yield: 4 to 6 servings.

Oh, thanks. I have heard of this, mom used to make something similiar...I am so glad oyu posted this one....:basic44:

now to get hubby to eat more casseroles:022:

[SavannahStar]

What a great thread! I'll be back to post some recipes later. I LOVE LOVE LOVE comfort food!

[Bayou Lass]

White Beans and Shrimp with Bacon:

My friend created this recipe and sent it to me and it's wonderful.

First Preparation Ingredients:

1 pound white northern beans
1 Tbs. granulated garlic
1 Tbs. granulated onion
1 Tbs. thyme
1 Tbs. Tony’s, Emeril’s or any brand Creole dry seasoning
1 tsp. black pepper
1 tsp. dry Italian seasoning

Place beans in ½ gallon container, fill with 4 cups of water and add the above dry seasonings stir well and refrigerate over night. (I used a plastic container with a lid.)

Remaining ingredients:
2 cans (14 oz.) canned chicken stock
1 lb. bacon
1 lb. container of Creole pre-chopped seasoning
1/s pint heavy whipping cream
1 lb peeled shrimp
½ stick unsalted butter
¼ cup finely chopped fresh garlic

Place beans in 5 qt. crock pot, and add canned chicken stock.
(The beans had absorbed all the liquid from the night before so no need to drain them.)

Cook for approximately 4 hours on high until beans are soft.

Cut bacon into small pieces. (Semi freeze bacon to cut easier and discard ends of bacon this is only fat or save for another use.) Saute bacon several minutes then add the chopped seasoning and sauté another several minutes. Drain and add this to the beans. Cook on low for about 2 hours.

Skim off any oil from the bacon that has surfaced, if any.

Shortly before serving, sauté chopped garlic in butter, add the peeled shrimp and cook for several minutes until shrimp turn light pink. Add to the beans. (I sprinkled a little Tony's over the shrimp as it cooked. -- not too much though.)

Stir in heavy whipping cream slowly and mix well. Taste and add salt if needed.

Serve alone or over rice.

NOTE: Best cooked in 5 quart crock pot but can be cooked in conventional stove top pot.

Created by Jill Dolese, 2300 Despaux Drive, Chalmette, Louisiana, May 2008.

Hope you like this as much as we did.

Thanks for this recipe Pat. Can't wait to try it real soon. BTW what is creole pre-chopped seasoning? Never heard of that term before. Noticed the creator of this dish is from Chalmette, Louisiana - has to be good coming from that part of the State.:kissyface4:

[Bayou Lass]

Jambalaya

This dish was born late one night when a traveler arrived at a New Orleans Inn long after dinner had been served. According to the story, the inn's cook, a man named Jean, was told to "balayez", or "throw something together" to feed the man. The results were delicious and the name later evolved to "Jambalaya". Throw in different variations of seafood, sausage, spices or hot sauce to make it truly your own.:kissyface4:

1 pound boneless skinless chicken breasts, cut into 1 inch cubes
1/2 pound smoked sausage (here in Louisiana, we use andouille sausage)
1 (28 oz.) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
2 ribs celery, chopped
1 cup reduced-sodium chicken broth
2 tsps. dried oregano
2 teaspoons Cajun or Creole seasoning
2 bay leaves
1/2 tsp. dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice

In a slow cooker or Dutch oven, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun/Creole seasoning, hot sauce, bay leaves and thyme.

Cover and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

[PatC]

Thanks for this recipe Pat. Can't wait to try it real soon. BTW what is creole pre-chopped seasoning? Never heard of that term before. Noticed the creator of this dish is from Chalmette, Louisiana - has to be good coming from that part of the State.:kissyface4:

The one we have around here is "Louisiana's Choice Creole Seasoning Mix" by Nana's Foods in Hammond LA. It's finely diced Onions, Shallots, Celery, Bell Peppers, Parsley and Garlic. You find it in the produce section where items are refrigerated. It is about a pint container and you could do your own with a food processor. I 'probably will next time, cause I found this one a little heavy with the bell pepper, but then I'm not crazy about bell pepper.

Let me know how you like it. I would never have thought of "marinating" dry beans, but it does add flavor.

[PatC]

American Shepherd's Pie

1 pound ground chuck beef
8 ozs. mushrooms, chopped
1/2 cup chopped onion
2 large cloves garlic, finely minced
freshly ground black pepper to taste
1 tsp. salt
1 Tbls. worcestershire sauce
1 Tbls. all-purpose flour
1/2 cup beef broth
1/2 cup heavy cream
1/2 cup forzen peas, unthawed
2 cups (packed) shredded hash brown potatoes (frozen or deli-packed)
1/4 cup chopped chives (or finely sliced green onions with tops)
2 cups finely-shredded cheddar cheese or cheese blend - divided
1 tsp. salt
1/4 cup mayonnaise
paprika

Preheat oven to 375 degrees

Place ground beef, mushrooms, onion, garlic, salt and pepper in a large heavy skillet. Saute, breaking up ground beef, until the juices have almost evaporated.

Stir in Worchestershire, then flour. Cook 1 minute, stirring often. Add beef broth, stirring to combine, then heavy cream. Simmer until gravy thickens. Pour into baking dish. Let cool slightly, then prinkle green peas evenly on top of beef.

In a mixing bowl, combine has brown potatoes, chives (or green onions), 1 cup of the cheddar cheese, salt, and mayonnaise. Spread evenly on top of beef layer. Spread remaining cup of cheddar cheese on top and sprinkle lightly with paprika.

Bake about 45 minutes until cheese has melted and is slightly browned. Let rest 15 minutes before serving.

Yield: 4 to 6 servings.

Oh goodness, that sounds delicious!!! I've done what, after reading this recipe, I'd have to call "quasi-Shepherd's Pie" ending with mashed potatoes on top, but this sounds so much better I think I'll get some frozen hash browns today when I go to the store.

http://i204.photobucket.com/albums/bb261/SavageArtistry/smilies/hungry.gif

[Bayou Lass]

I was supposed to go camping this weekend with my family, but as it turns out we had to cancel. Everyone was sick with colds, sinus infections, allergies, baby had an upset stomach and so it was just a terrible weekend for trying to take a weekend trip.

I made this for dessert for all of us yesterday, after nursing the 'brood' I felt we needed a little something for nourishment on the sweet side.

Here's a story about this recipe (just like the one I gave ya'll for Jambalaya).

In the early 1950's, New Orleans was the major port of entry for bananas shipped from Central and South America. Owen Brennan, owner of Brennan's Restaurant, challenged his chef, Paul Blange, to include bananas in a new dessert. It was Owen's way of promoting the inported fruit. At the same time, Holiday Magazine asked Owen to provide a new and different recipe to include in an article on the restaurant.

And so was born Bananas Foster, a decadent dessert named for Owen's friend, Richard Foster, a local civic and business leader. Today, Bananas Foster is served at Brennan's and other fire New Orleans restaurants. Each year, Brennan's flames 35,000 pounds of bananas for the famous Dessert.

Bananas Foster
(Serves 4)

1/4 cup (1/2 stick) butter
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup banana liqueur
1/4 cup dark rum
4 bananas, cut in half, lengthwise, then halved
4 scoops vanilla ice cream

Combine the butter, sugar and cinnamon in a flambe' pan or skillet (who owns a flambe' pan? I surely don't). Place the pan over low heat on top of the stove and cook, stirring until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, the tip the pan slightly to ignite the rum. When the flame subsides (I was afraid to do this at first, but the flames extinguish themselves once the alcohol is burned off), lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the bananas and ice cream and serve immediately.

For cooking I usually have an small arsenal of liquors (not the fifths or half gallon sizes) but either pints or half-pints. The Liqueur is usually sold in fifths but sometimes you can find it in pints.

[annalyzer]

Tomato Soup and Grilled Cheese. :shrug1:

[Bayou Lass]

Tomato Soup and Grilled Cheese. :shrug1:

Yep, yep, yep! That's comfort for sure!!:kissyface4:

[PatC]

Potato Leek Soup

To my knowledge, I had never eaten a leek in my life... until I went on a corporate business seminar outside Washington DC. I can't think of the name of the place right now, but it had at one time been something like a monastery but it was perfect for our use. The accommodations included your room (nun's cell? lol), three meals a day and meeting rooms. The first night we were there, we had a choice of soups (in addition to entrees) and Potato Leek Soup was one of them, I decided to try it and ended up making a meal of the soup. I struck up a conversation with the head chef and he shared with me the information on how to make it.... after some experimentation, I have to say this is either IT, or a very close facsimile.

I L-O-V-E this stuff :kissyface4:

Potato Leek Soup

INGREDIENTS:
2 - 3 medium leeks, cleaned and dark green sections removed
3 tablespoons unsalted butter
3-4 thin slices of bacon
Pinch kosher salt, plus additional for seasoning
....(I learned the hard way to go light on salt if not using low sodium broth.)
1 pound Yukon gold potatoes, peeled and diced small
....Yes, any potato will do, but the buttery taste of the Yukon golds adds extra flavor.
1 quart vegetable broth
....I liked it best when I used a combo of two cups vegetable broth and one cup chicken broth, but it could be all of either. One whole quart liquid makes it pretty thin though
1 bay leaf
1 cup heavy cream
1 cup half & half
1/2 teaspoon fresh ground pepper
1 tablespoon snipped chives (I substituted tops of tender green onions since my chives haven’t sprouted yet.)

Trim off the green portions of the leek, halve the white part lengthwise and rinse well under cold running water to wash off any sand. Slice thinly crosswise or chop into small pieces and set aside.

In a 6-quart saucepan over medium heat, melt the butter, add the bacon and cook until bacon fat rendered. Remove bacon and set aside. Add the leeks and sweat (the leeks) for 5 minutes.

Add the potatoes and the vegetable/chicken broth, one bay leaf and the cracked pepper. Increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 30 - 45 minutes.

Turn off the heat and puree the mixture with an immersion blender until smooth. (*1)Stir in the heavy cream, half & half (*2), and pepper. Taste and adjust seasoning if desired. Sprinkle with chives and crumbled bacon and serve immediately, or chill and serve cold.

(*1) I found I liked it a little “lumpy” so the last batch I made I simply used a potato masher rather than the immersion blender.

(*2) You can adjust the amounts of cream and half & half to make the consistency you like.

NOTE: Did you know that if you serve potato/leek soup cold you can call it vichyssoise? I didn’t. I’m such a peon.


Hope you like this as much as I do. :happy0158:

[PatC]

I FOUND IT!!! -- the place I first encountered Potato Leek Soup was ====




The Bolger Center (http://www.dolce-bolger-center-hotel.com/)

[nicky]

Does anyone have a recipe for baked macaronni and cheese? I've looked thru all my grandmother's recipe books and can't find it. I used to beg her to make it when I was little it was so good and being the best Mama in the world she would! Ultimate comfort food!

[Bayou Lass]

Classic Baked Macaroni and Cheese

Ingredients

1 (8 oz.) package macaroni

4 tablespoons butter

4 tablespoons flour

1 cup milk

1 cup cream

1/2 teaspoon salt

fresh ground black pepper, to taste

2 cups good quality shredded cheddar cheese

1/2 cup buttered breadcrumbs

Directions

Preheat over to 400 degrees F.

Cook and drain macaroni, according to package directions, set aside

In a large saucepan melt butter.

Add flour mixed with salt and pepper, using a wisk to stir until well blended.

Pour milk and cream in gradually; stirring constantly.

Bring to a boil and boil 2 minutes; stirring constantly.

Reduce heat and cook 10 minutes; stirring constantly.

Add shredded cheese little by little and simmer and additional 3 min. or until cheese melts.

Remove from heat and add macaroni to a buttered baking dish.

Sprinkle with breadcrumbs.

Bake 20 minutes until the top is golden brown.

[KYGramma]

Classic Baked Macaroni and Cheese

Ingredients

1 (8 oz.) package macaroni

4 tablespoons butter

4 tablespoons flour

1 cup milk

1 cup cream

1/2 teaspoon salt

fresh ground black pepper, to taste

2 cups good quality shredded cheddar cheese

1/2 cup buttered breadcrumbs

Directions

Preheat over to 400 degrees F.

Cook and drain macaroni, according to package directions, set aside

In a large saucepan melt butter.

Add flour mixed with salt and pepper, using a wisk to stir until well blended.

Pour milk and cream in gradually; stirring constantly.

Bring to a boil and boil 2 minutes; stirring constantly.

Reduce heat and cook 10 minutes; stirring constantly.

Add shredded cheese little by little and simmer and additional 3 min. or until cheese melts.

Remove from heat and add macaroni to a buttered baking dish.

Sprinkle with breadcrumbs.

Bake 20 minutes until the top is golden brown.



Yummy :kissyface4: Sounds better than Velveeta in a box thrown in a casserole dish...:hide: My version...:67302:

[nicky]

Thanks Bayou, I just printed it out...can't wait to make it. I know you have a great recipe for red beans and rice....my husband considers it a comfort food.

[Bayou Lass]

Thanks Bayou, I just printed it out...can't wait to make it. I know you have a great recipe for red beans and rice....my husband considers it a comfort food.

Now that's an easy one. Working on monthly report right now, will post in just a bit. :6u8ky2o:

[nicky]

Now that's an easy one. Working on monthly report right now, will post in just a bit. :6u8ky2o:

Thanks, whenever you have time will be fine!:kissyface4:

[Bayou Lass]

Bayou's Red Beans and Rice

This is a typical red beans and rice combination with smoked sausage.
I don't particularly like the taste of red beans (don't know what it is about them) so I use pinto beans. Taste is the same, just a different bean.

Ingredients

1 lb. small red beans, soaked in about 2 qts. of water overnight
1 or 2 smoked ham hocks, depending on size (I use 2 smoked turkey wings)
3 ribs celery
1 medium green bell pepper, chopped
1 bay leaf
1 clove garlic, minced
1 large onion, chopped
2 tablespoons dried parsley flakes
dash of ground cayenne pepper, or to taste (mine's to taste, more is better)
12 to 16 ozs. smoked sausage, sliced

Preparation

Rinse and drain soaked beans; place in a 5 to 6 qt. dutch oven and add about 6 cups of fresh water. Bring to a boil, then reduce heat and simmer for about 1-1/2 hours, or until beans are tender. Stir occasionally. Add remaining ingredients and salt to taste; simmer for about 2 hours, stirring occasionally. Remove ham hock from beans, shred meat from bone and return ham/turkey to pot Add water as necessary. Serve over hot rice.

Serves 6

Find my recipe for my cornbread, make slaw or salad and you are good to go!!!!:happy0158:

[nicky]

Bayou's Red Beans and Rice

This is a typical red beans and rice combination with smoked sausage.
I don't particularly like the taste of red beans (don't know what it is about them) so I use pinto beans. Taste is the same, just a different bean.

Ingredients

1 lb. small red beans, soaked in about 2 qts. of water overnight
1 or 2 smoked ham hocks, depending on size (I use 2 smoked turkey wings)
3 ribs celery
1 medium green bell pepper, chopped
1 bay leaf
1 clove garlic, minced
1 large onion, chopped
2 tablespoons dried parsley flakes
dash of ground cayenne pepper, or to taste (mine's to taste, more is better)
12 to 16 ozs. smoked sausage, sliced

Preparation

Rinse and drain soaked beans; place in a 5 to 6 qt. dutch oven and add about 6 cups of fresh water. Bring to a boil, then reduce heat and simmer for about 1-1/2 hours, or until beans are tender. Stir occasionally. Add remaining ingredients and salt to taste; simmer for about 2 hours, stirring occasionally. Remove ham hock from beans, shred meat from bone and return ham/turkey to pot Add water as necessary. Serve over hot rice.

Serves 6

Find my recipe for my cornbread, make slaw or salad and you are good to go!!!!:happy0158:

Thanks and yum!

[PatC]

Mac and Cheese has to be an all time favorite comfort food. Well in the paper today I saw a really clever article and what promises to be an excellent recipe so I wanted to share with everyone.

The recipe goes like this;

Linda’s Macaroni and Cheese

1 tsp Bacon grease (or canola oil)
1 cup Onion, minced
2 cups Half and half
1-12 oz can Evaporated milk
1 /3 cup Butter
1 /2 cup Flour
2 tsp Salt
1 tsp White pepper
12 oz Velveeta cut into large chunks
8 oz Sharp cheddar cheese, shredded
1 1 /2 tsp Worcestershire sauce
1 pound Elbow macaroni

Preheat oven to 325 degrees.

Heat the bacon grease in a two-quart sauce pot over low heat. Cook onion five to six minutes then add half and half and evaporated milk into saucepot. Bring to a simmer. In a separate skillet, melt butter and stir in flour to make a roux. Cook until the roux becomes light blond and add to milk mixture. Cook for six to seven minutes on low, stirring constantly. Remove from heat and fold in Velveeta, cheddar cheese, pepper and salt. Stir until cheeses are melted.

While you are preparing the sauce bring six quarts of water to a boil. Add one tablespoon salt and cook macaroni to just tender. Drain and fold macaroni into cheese mixture. Place in a two-quart baking dish and bake for 25 minutes. Yield: 5-8 portions

I haven't tried it yet but it sure sounds to me like that'd be more than 8 portions unless that was all you were eating for that meal....

To REALLY appreciate this you need to read the accompanying story though. Please do, I promise you'll get a kick out of it.

ROBERT ST. JOHN
(http://nobodyspoet.blogspot.com/2008/09/mac-attack-holy-grail-of-kid-cuisine-is.html)

The recipe is in his book, "Deep South Staples or How to Survive In A Southern Kitchen Without A Can of Cream of Mushroom Soup"


:67302:

[Bayou Lass]

What a great story! Can you imagine how that Mac and Cheese tasted?:puke:

[Bayou Lass]

6 double thick loin pork chops
1-1/2 teaspoons salt
Coarse ground black pepper to taste
4 tablespoons canola oil

STUFFING

1-1/2 cups Pepperidge Farm Seasoned Bread Crumbs
1/2 cup celery, finely chopped
1/2 cup onion, finely chopped
1/2 cup mushrooms, finely chopped
1/2 cup Granny Smith apple, finely chopped
3 tablespoons butter, melted
1 tablespoon chopped parsley
1 teaspoon poultry seasoning
1-1/2 cups chicken broth, plus some extra
salt and pepper to taste

Preheat the oven to 300 degrees. Make a pocket in each chop with sharp knife. Sprinkle the chops with the salt and pepper. in a large skillet, heat the oil over med-low heat. Add the chops and brown on both sides very slowly until golden, about 20 minutes; they will be pink inside. Set aside. Prepare stuffing: Brown the bread crumbs in skillet over medium and heat for a few minutes. Transfer to bowl and add celery, onions, mushrooms, apples, butter and parsley along with the poultry seasoning. Moisten the stuffing mixture with the chicken broth just enough to hold crumbs together. Season with salt and pepper. Fill the pockets of the pork chops and close each with toothpick (they will only close partially, and some of the stuffing will spill out, but that is alright).

Place the pork chops in a 9 x 13 x 2 inch baking pan and add 1 cup chicken broth. Cover tightly with lid or foil and bake 3 hrs. basting the chops every 45 minutes. Add more broth if pan juices start to dry up - this will depend on the amout of fat in chops. About the last 20 minutes, remove the foil or lid and let brown. I remove the excess stuffing from the pan and make a gravy out of the drippings to drizzle over the chops.

Bon Appetitt!

[PatC]

6 double thick loin pork chops
1-1/2 teaspoons salt
Coarse ground black pepper to taste
4 tablespoons canola oil

STUFFING

1-1/2 cups Pepperidge Farm Seasoned Bread Crumbs
1/2 cup celery, finely chopped
1/2 cup onion, finely chopped
1/2 cup mushrooms, finely chopped
1/2 cup Granny Smith apple, finely chopped
3 tablespoons butter, melted
1 tablespoon chopped parsley
1 teaspoon poultry seasoning
1-1/2 cups chicken broth, plus some extra
salt and pepper to taste

Preheat the oven to 300 degrees. Make a pocket in each chop with sharp knife. Sprinkle the chops with the salt and pepper. in a large skillet, heat the oil over med-low heat. Add the chops and brown on both sides very slowly until golden, about 20 minutes; they will be pink inside. Set aside. Prepare stuffing: Brown the bread crumbs in skillet over medium and heat for a few minutes. Transfer to bowl and add celery, onions, mushrooms, apples, butter and parsley along with the poultry seasoning. Moisten the stuffing mixture with the chicken broth just enough to hold crumbs together. Season with salt and pepper. Fill the pockets of the pork chops and close each with toothpick (they will only close partially, and some of the stuffing will spill out, but that is alright).

Place the pork chops in a 9 x 13 x 2 inch baking pan and add 1 cup chicken broth. Cover tightly with lid or foil and bake 3 hrs. basting the chops every 45 minutes. Add more broth if pan juices start to dry up - this will depend on the amout of fat in chops. About the last 20 minutes, remove the foil or lid and let brown. I remove the excess stuffing from the pan and make a gravy out of the drippings to drizzle over the chops.

Bon Appetitt!

OMG! That sounds WONDERFUL!!!!.

[PatC]

What a great story! Can you imagine how that Mac and Cheese tasted?:puke:

I did try the Mac & Cheese as corrected. I asked DH how he liked it and he said, "It's good, but I don't taste anything different from the way you usually make it except for the bacon bits."

:67302:

[nanabillie]

I know my family does show partiality, but my son says my Mac and Cheese Pie is the best in the world. You know how that makes me feel. It is just plain, as we called it Macaroni Pie. (My Aunt made a macaroni pie for my Uncle when they were first married and that is what he wanted for supper. Well, Aunt Helen made it, not sure how because she didn't know you put CHEESE in a macaroni pie..Of all things.
I cook one box of elbow macaroni
Grate or by grated cheddar, sharp is best. A lot. I use about 5 cups.
2-3 eggs beaten with small can of evaporated milk. It may need 2 cans. I go by looks

When Macaroni is done, drain and let cool a few minutes. Too hot and it can cook your eggs. I was taught to layer mac and cheese. Sometimes I do, sometimes stir it all up. Pour eggs and milk over pie and top with plenty of cheese. Cut butter or margarine up on top along with salt and pepper. Bake at 375% until brown. Glass cooks faster than metal. My family wants the pie very brown. They prefer to call it
"Black-a-roni Pie" Too long can dry it out. I never cook anything with cheese in it over 375%, I was taught it makes it tough. (By a home ec. teacher who was my http://smileys.smileycentral.com/cat/3/3_13_8.gif (http://www.smileycentral.com/?partner=_undefined) best friend. Before she passed away)
Everything I cook is simple Southern cooking. The only spice I ever had growing up was salt and pepper. I promise! And everything was cooked with fat back. Biscuits were made with lard. I sent my son to the store last week to get lard for a recipe and he said they don't sell it. Who would have ever thought a store in SC would not have lard. My grandparents made their own. Didn't mean to write a book.





http://www.smileycentral.com/sig.jsp?pc=[object Object]&pp=ZNxmk788OGUS (http://smiley.smileycentral.com/download/index.jhtml?partner=ZSzeb096_ZNxmk788OGUS&utm_id=7924)

[nanabillie]

Hash Brown Casserole

1 (2lb) bag of frozen hashbrowns
1 (8oz) carton sour cream
2 cans cream of potato soup
1 lb. sharp cheddar cheese-grated

Mix all ingredietns together in large bowl. Grease large baking dish and pour in ingredients. If desired, sprinkle top with Parmesan cheese and dot with butter.
Bake for about 1 hour at 350%

As for the hash brown, I have used cubed and shredded. At the Craker Barrel the casserole is always shredded.
This always came in good when one of my boys would invite someone for supper and you find out at the last minute. I usually have the ingredients.
If you were counting on 3 hot dogs for the boys and now you have 2 for them, casserole stretches supper without looking like it.
Always keep cans of 'cream of what-ever soup' on hand. You can always make something.

[nanabillie]

When the boys were teens they always had friends in and out. Once I had cooked chicken stew for dinner. Or lunch you might say. Getting close to supper time, my younger son informed me a friend would be there to join us. I stood in front of the pantry thinking for a coupe of minutes. Then I opened cream of chicken soup, cream of potato soup and added another can of niblet corn. My son said, "Mama, this is even better than it was at lunch". I just laughed. God always supplied my need.
"Little is much when God is in it".

[PatC]

I know my family does show partiality, but my son says my Mac and Cheese Pie is the best in the world. You know how that makes me feel. It is just plain, as we called it Macaroni Pie. (My Aunt made a macaroni pie for my Uncle when they were first married and that is what he wanted for supper. Well, Aunt Helen made it, not sure how because she didn't know you put CHEESE in a macaroni pie..Of all things.
I cook one box of elbow macaroni
Grate or by grated cheddar, sharp is best. A lot. I use about 5 cups.
2-3 eggs beaten with small can of evaporated milk. It may need 2 cans. I go by looks

When Macaroni is done, drain and let cool a few minutes. Too hot and it can cook your eggs. I was taught to layer mac and cheese. Sometimes I do, sometimes stir it all up. Pour eggs and milk over pie and top with plenty of cheese. Cut butter or margarine up on top along with salt and pepper. Bake at 375% until brown. Glass cooks faster than metal. My family wants the pie very brown. They prefer to call it
"Black-a-roni Pie" Too long can dry it out. I never cook anything with cheese in it over 375%, I was taught it makes it tough. (By a home ec. teacher who was my http://smileys.smileycentral.com/cat/3/3_13_8.gifbest friend. Before she passed away)
Everything I cook is simple Southern cooking. The only spice I ever had growing up was salt and pepper. I promise! And everything was cooked with fat back. Biscuits were made with lard. I sent my son to the store last week to get lard for a recipe and he said they don't sell it. Who would have ever thought a store in SC would not have lard. My grandparents made their own. Didn't mean to write a book.



Nanabillie, I think we must have learned to cook in the same kitchen. LOL

The only difference in our Mac & Cheese is I used Velveeta cheese. I was taught (well, learned watching Mama) to layer the cooked macaroni and slabs of Velveeta and to use a can of Pet milk instead of regular milk. She also put in eggs.

My grandmother was staying with us once and told Mama she'd do the mac and cheese if Mama'd tell her how. Somehow, she got mixed up and put the eggs in the boiling macaroni. Can you imagine a cross between mac & cheese and fried rice? :67302:

Is "lard" the same a solid shortening, e.g., Crisco? Because that's what I need to make really good biscuits AND pie crusts.

:happy0158:

[PatC]

Hash Brown Casserole

1 (2lb) bag of frozen hashbrowns
1 (8oz) carton sour cream
2 cans cream of potato soup
1 lb. sharp cheddar cheese-grated

Mix all ingredietns together in large bowl. Grease large baking dish and pour in ingredients. If desired, sprinkle top with Parmesan cheese and dot with butter.
Bake for about 1 hour at 350%

As for the hash brown, I have used cubed and shredded. At the Cracker Barrel the casserole is always shredded.
This always came in good when one of my boys would invite someone for supper and you find out at the last minute. I usually have the ingredients.
If you were counting on 3 hot dogs for the boys and now you have 2 for them, casserole stretches supper without looking like it.
Always keep cans of 'cream of what-ever soup' on hand. You can always make something.

Thanks for this recipe I was looking for it and couldn't find it.

ITA on keeping the cream of ?? soups on hand. I consider that a "staple"... gotta have at least one can of ... mushroom, chicken, potato, at a minimum.

:hifive:

[PatC]

6 double thick loin pork chops
1-1/2 teaspoons salt
Coarse ground black pepper to taste
4 tablespoons canola oil

STUFFING

1-1/2 cups Pepperidge Farm Seasoned Bread Crumbs
1/2 cup celery, finely chopped
1/2 cup onion, finely chopped
1/2 cup mushrooms, finely chopped
1/2 cup Granny Smith apple, finely chopped
3 tablespoons butter, melted
1 tablespoon chopped parsley
1 teaspoon poultry seasoning
1-1/2 cups chicken broth, plus some extra
salt and pepper to taste

Preheat the oven to 300 degrees. Make a pocket in each chop with sharp knife. Sprinkle the chops with the salt and pepper. in a large skillet, heat the oil over med-low heat. Add the chops and brown on both sides very slowly until golden, about 20 minutes; they will be pink inside. Set aside. Prepare stuffing: Brown the bread crumbs in skillet over medium and heat for a few minutes. Transfer to bowl and add celery, onions, mushrooms, apples, butter and parsley along with the poultry seasoning. Moisten the stuffing mixture with the chicken broth just enough to hold crumbs together. Season with salt and pepper. Fill the pockets of the pork chops and close each with toothpick (they will only close partially, and some of the stuffing will spill out, but that is alright).

Place the pork chops in a 9 x 13 x 2 inch baking pan and add 1 cup chicken broth. Cover tightly with lid or foil and bake 3 hrs. basting the chops every 45 minutes. Add more broth if pan juices start to dry up - this will depend on the amount of fat in chops. About the last 20 minutes, remove the foil or lid and let brown. I remove the excess stuffing from the pan and make a gravy out of the drippings to drizzle over the chops.

Bon Appetitt!

We had this last night, BL, only I reduced it to only two chops for DH and myself. It was very good. I like the idea of doing it for a holiday too. We discussed that last night. Since I do the holiday meals for my FIL and BIL too, I don't know how they'd adapt to such a culture shock of NOT having either baked ham or turkey. :67302:

[Bayou Lass]

This is what I made for supper last night. My son loves, loves this!


Easy Chicken Pot Pie

2 (9 inch) deep dish frozen pie crusts, thawed *(see note below)
1 (15 ounce) can mixed vegetables (Veg All)
2 cups cooked, diced chicken breast
1 can cream of potato soup & 1 can cream of chicken soup
1/2 cup milk
1/2 teaspoon dry thyme
Salt & Pepper to taste

Preheat oven to 350 degrees F

Take one of the thawed pie crusts out of the tin and flatten on cutting board (best to put a little sprinkling of flour before you flatten out)

In a bowl combine the mixed vegetables, chicken, soup and milk.

Pour mixture into the other pie crust. Seal the edges and poke holes in top crust.

Bake at 350 degrees F. for 45 minutes or until crust is golden brown.

*Note: I use the Pillsbury pie crust in the dairy area (biscuits, etc.) of the supermarket – these are easier to work with because you can form your own crust in your pie dish – the frozen ones are hard to work with because the one you use for the top tends to break apart



Enjoy!

[Bayou Lass]

Here is another recipe that my family likes for me to do.

DEEP FRIED MAC & CHEESE


4 CUPS COOKED ELBOW MACARONI, DRAINED
2 CUPS GRATED CHEDDAR CHEESE
3 EGGS, BEATEN
½ CUP SOUR CREAM
4 TABLESPOONS BUTTER, CUT INTO PIECES
½ TEASPOON SALT
1 CUP MILK

PREHEAT OVER TO 350 DEGREES F.

ONCE YOU HAVE THE MACARONI COOKED AND DRAINED, PLACE IN A LARGE BOWL AND WHILE STILL HOT, ADD THE CHEDDAR CHEESE. IN A SEPARATE BOWL, COMBINE THE REMAINING INGREDIENTS AND ADD TO THE MACARONI MIXTURE. POUR MACARONI MIXTURE INTO A CASSEROLE DISH AND BAKE 30 TO 45 MINUTES. TOP WITH ADDITIONAL CHEESE, IF DESIRED.

CANOLA OIL FOR FRYING
1 RECIPE FOR THE MAC & CHEESE PREPARED AND CHILLED IN THE REFIGERATOR OVERNIGHT
CUT INTO 15 BITE-SIZED SQUARES
FLOUR FOR DREDGING
1 EGG BEATEN
PLAIN BREAD CRUMBS FOR DREDGING

HEAT 2 INCHES OF OIL IN A LARGE, HEAVY DUTCH OVEN TO 350 DEGREES F.
DREDGE EACH PIECE OF MAC & CHEESE SQUARE IN FLOUR, THEN EGG, AND THEN BREAD CRUMBS TO COAT. FRY FOR ABOUT 1 MINUTE ON EACH SIDE UNTIL GOLDEN BROWN
DRAIN ON PAPER TOWELS BEFORE SERVING

[chefann]

mmm... that fried mac n cheese sounds really good.
Of course, what isn't better deep fried?

Moe: Homer, this is army surplus. It can flash-fry an ox in 30 seconds.
Homer: Ohh... but I want it now.

[PatC]

mmm... That fried mac n cheese sounds really good.
Of course, what isn't better deep fried?

Moe: Homer, this is army surplus. It can flash-fry an ox in 30 seconds.
Homer: Ohh... But i want it now.

:67302:

[janicelee]

I won't post a recipe because everyone has one for this, but for me the ultimate comfort food is pasta with homemade sauce. It's kind of a cute story so I will tell it. Growing up my Mom worked at a teaching hospital that attracted medical students from all over the world. My Dad had spent a number of years overseas in the army. One year at Christmas time my mother commented that she felt bad for the foreign med students who wouldn't have anywhere to go for Christmas. My father who had spent more then one Christmas in a foreign country, insisted that she invite all the foreign students to the house for the holiday. Since many of the students had dietary restrictions, due to religious faith, Hindu, Muslim, Jewish, etc. my mother made two crockpots full of spaghetti sauce, one with meatballs, and one vegetarian for the followers of faiths which had dietary restrictions. It became a family tradition, for holidays to invite all the med students out to our house and serve them spaghetti. I sometimes, think that all around the world their are doctors who are absolutely convinced that the traditional American meal for Christmas, Thanksgiving, and the fourth of July is spaghetti. A homemade pot of spaghetti with or without meatballs is still my ultimate comfort food since it reminds, me of holidays growing up.

[PatC]

I won't post a recipe because everyone has one for this, but for me the ultimate comfort food is pasta with homemade sauce. It's kind of a cute story so I will tell it. Growing up my Mom worked at a teaching hospital that attracted medical students from all over the world. My Dad had spent a number of years overseas in the army. One year at Christmas time my mother commented that she felt bad for the foreign med students who wouldn't have anywhere to go for Christmas. My father who had spent more then one Christmas in a foreign country, insisted that she invite all the foreign students to the house for the holiday. Since many of the students had dietary restrictions, due to religious faith, Hindu, Muslim, Jewish, etc. my mother made two crockpots full of spaghetti sauce, one with meatballs, and one vegetarian for the followers of faiths which had dietary restrictions. It became a family tradition, for holidays to invite all the med students out to our house and serve them spaghetti. I sometimes, think that all around the world their are doctors who are absolutely convinced that the traditional American meal for Christmas, Thanksgiving, and the fourth of July is spaghetti. A homemade pot of spaghetti with or without meatballs is still my ultimate comfort food since it reminds, me of holidays growing up.

Beautiful story, Janice.

[Bayou Lass]

I won't post a recipe because everyone has one for this, but for me the ultimate comfort food is pasta with homemade sauce. It's kind of a cute story so I will tell it. Growing up my Mom worked at a teaching hospital that attracted medical students from all over the world. My Dad had spent a number of years overseas in the army. One year at Christmas time my mother commented that she felt bad for the foreign med students who wouldn't have anywhere to go for Christmas. My father who had spent more then one Christmas in a foreign country, insisted that she invite all the foreign students to the house for the holiday. Since many of the students had dietary restrictions, due to religious faith, Hindu, Muslim, Jewish, etc. my mother made two crockpots full of spaghetti sauce, one with meatballs, and one vegetarian for the followers of faiths which had dietary restrictions. It became a family tradition, for holidays to invite all the med students out to our house and serve them spaghetti. I sometimes, think that all around the world their are doctors who are absolutely convinced that the traditional American meal for Christmas, Thanksgiving, and the fourth of July is spaghetti. A homemade pot of spaghetti with or without meatballs is still my ultimate comfort food since it reminds, me of holidays growing up.

I love this story Janice....such a wonderful memory to have.:kissyface4:

[Tam5115]

I love this story Janice....such a wonderful memory to have.:kissyface4:


I agree. We also have Tam's spaghetti for Christmas dinner but how it got started is a rather different story.

About two years ago my sister was all set to make the dinner but became ill on Christmas Eve morning! An emergency run to the grocery store followed, complete with utter panic and hair pulling. It was hubby who suggested I make my famous spaghetti. There is no real recipe, I start with a base and play doctor.
Well last year, my daughter insisted I do it again. So that's how we came to have spaghetti on Christmas.