November 2008

Simple Comfort Foods

Spicy Smokies

2 lb. smoked sausage 

1 bottle barbeque sauce

1 green pepper, chopped

1 onion, chopped

   Boil the sausage til hot, punch hole in skin. When still warm, cut the sausage into one-inch pieces. Place in frying pan with 2 tablespoon oil. Fry for a couple of minutes. Add green pepper and onion and cook for 2 more minutes. Remove to glass bowl, pour warmed barbeque sauce over the pieces.

Serve with toothpicks, you won’t have any left!

Guacamole Dip

2 ripe avocados

1/4 t. onion powder

1/2 t. salt

1 tomato, finely chopped

1 T. fresh lime juice

1 t. garlic powder

1 T. chopped fresh cilantro

2 T. chopped green chili

  Cut each avocado in half, lengthwise. Remove pit, then scoop out pulp into a bowl. Mash with fork and stir in remaining ingredients. Use as a good dip with Nacho chips.

Savory Hash Browns

1 bag (32 oz.) frozen hash brown potatoes, thawed

1 16-oz. container sour cream

2 c. Cheddar cheese, shredded

1 can cream of chicken soup

1 c. chopped onions

1/4 c. butter, melted

  Heat your oven to 375 degrees. Combine all ingredients in large bowl & stir til blended. Transfer to a 13 x 9 inch baking pan and bake for one hour and top is brown.

Turkey & Brown Rice Salad

3 c. cooked brown rice, cooled

2 c. diced turkey or chicken

1 8-oz. can sliced water chestnuts

1 c. baby frozen peas, thawed

3/4 c. diced red bell pepper

1 c. prepared ranch dressing

  Combine all ingredients in a bowl and stir.  Chill well before serving.

Pistachio Salad

1 carton Cool Whip, large

1 lrg. pkg. pistachio pudding mix

1 lrg. can crushed pineapple with juice

2 c. miniature marshmallows

1 c. chopped pecans

  Mix the pudding and pineapple together and pour into a bowl, add the marshmallows. Add the Cool Whip and pecans. Pour into a dish or mold and refrigerate for serveral hours before serving.

Oriental Slaw

3/4 c. mayonnaise

2 T. soy sauce

1 t. sugar

1 t. salt

  Mix this and grate up a small head of cabbage. Add the mayo mixture to the cabbage and stir well.  Add:

2 green onions, chopped, greens and all

1 can water chestnuts, drained and sliced

1 can bamboo shoots, drained

2 T. chopped pimiento

  Mix this into the cabbage and refrigerate overnight.

Jelly Meringue

1 c. firm jelly

1 egg white

Pinch salt

  Into a bowl place all ingredients and with a good egg whip begin to beat as you would for cream. Continue til it holds its shape, use as a dessert topping.

Sweet Nut Chew Cakes

1 box brown sugar

1 stick butter

1 t. vanilla or almond extract

3 eggs

2 c. self-rising flour

1 1/2 c. pecans, chopped

  Melt sugar and butter together. Add eggs, flavoring and flour. Mix well and add nuts. Batter will be stiff. Pour into a greased oblong 9 x 13 inch pan and bake at 325 degrees for 20-30 minutes. cut into squares when ready to serve - excellent with coffee!

Soy & Pineapple Chicken

3 lbs. skinless, boneless chicken breasts

1 c. canned pineapple chunks, unsweetened and drained

1 c. pineapple juice, not sweetened

1 c. chopped green onion

4 T. soy sauce

1 t. garlic powder

1 1/2 t. ground ginger

  Wash and place chicken in a greased casserole dish, add the pineapple chunks. In a small bowl, combine the rest of the ingredients and pour over the chicken. Cover and bake at 350 degrees for one hour.  Great served with rice or pasta.