Scalloped Potatoes

Total cooking time: 1 hour and 15 minutes
Preheat oven: 350 degrees

Ingredients:

·        1 large clove garlic, minced

·        1 shallot, chopped

·        ½ t. dried crushed red pepper

·        3 T. butter, melted

·        1¼ c. milk

·        1½ c. whipping cream

·        ½ t. salt

·        ¼ t. freshly ground pepper

·        2½ lbs small baking potatoes, peeled and sliced 1/8-inch slices

·        1 c. shredded gruyere cheese

·        ¼ c. freshly grated parmesan cheese

·        ½ t. Hungarian paprika

Directions:

1. Preheat oven to 350 degrees
2. In a large Dutch oven, sauté garlic, shallot, and red pepper in melted butter about 2 minutes.  Add milk, cream, salt and pepper, stirring well.
3. Add potatoes to milk mixture, stirring to coat potatoes well, and bring to a boil over medium heat.  Stir occasionally to prevent scorching.
4. Once the mixture begins to boil, spoon into a lightly greased 12x8x2-inch baking dish.  Sprinkle with cheeses and paprika.
5. Bake for 45 minutes or until bubbly and golden brown.  Allow to sit 15 minutes before serving.

Viennese Potato Salad

Total cooking time: 1 hour

Ingredients:

·        2½ c. sour cream

·        ½ c. mayonnaise

·        ¼ c. minced fresh parsley

·        2 T. fresh chilies

·        1 T. dijon mustard

·        1 large clove of garlic, pressed

·        1 green bell pepper, finely chopped

·        ½ c. dived drained pimientos

·        1 green onion, minced

·        3 small gherkin pickles, chopped

·        salt and pepper to taste

Directions:

1. Cook potatoes whole in a large pot - approximately 20 minutes or fork-tender.  Important not to overcook or they will not hold together.  Drain and cool (about 15 min).
2. Cut potatoes in half.  Place in a large bowl and mix 4 T. olive oil and 2 T. vinegar.
3. Whisk remaining 2 T, oil and remaining 1 T. vinegar, sour cream, mayo, parsley, chives, mustard, and garlic in a small bowl.  Season with salt and pepper.
4. Add bell pepper, pimientos, onion, pickles, and dressing to potatoes.  Toss gently.  Cover and refrigerate for at least 4 hours to blend flavors.
5. Serve at room temperature.

Burgundy Beef

Prep Time: 25-30 minutes
Cook Time: 2 hours 45 minutes

Ingredients:

·        2 T. oil

·        1½ lb. stew beef

·        2 onions, quattered

·        2 T. flour

·        1 clove garlic

·        ¼ lb. bacon drippings

·        2 t. tomato paste

·        2 t. salt

·        2 t. pepper

·        red wine (boil for 5 minutes before using)

·        kitchen bouquet

·        chopped parsley

·        thyme

·        1 bay leaf

·        ½ lb. mushrooms

Directions:

1. Heat oil in heavy skillet (dutch oven). Brown beef and onions.
2. Sprinkle beef with flour and bron before adding the garlic and enough wine and water (half and half) to almost cover meat.  Add enough kitchen bouquet to give an appetizing color.
3. Add tomato paste, salt, pepper, and herbs (2 pinches of thyme).
4. While mixture is coming to a boil, dice bacon and brown in separate pan. Add bacon grease to meat.
5. Cover and simmer very slowly for 2.5 hours.
6. Skim off fat and add mushrooms.
7. Cook 15 min longer.
8. Serve over white rice. Garnish with parsley optional.

Buttermilk Chicken

Prep Time: 20 minutes
Cook Time: 1 hour
Preheat oven: 425 degrees

Ingredients:

·        4 to 6 Skinless chicken breasts

·        1½ c. Buttermilk, divided

·        ¾ c. Flour

·        ½ t. Salt

·        ¼ t. Pepper

·        ¼ c. Margarine

·        1 – 10.5 oz Can of Cream of Mushroom Soup

Directions:

1. Mix flour, salt, and pepper in a bowl.
2. Melt margarine in a 9x13” pan.
3. Place ½ c. of buttermilk in a bowl.
4. Dip chicken breast in buttermilk.  Then roll chicken in flour mixture. Place in pan with margarine.
5. Bake 30 min, uncovered.
6. Turn chicken and bake for another 15 min.
7. While chicken is baking, mix 1 c. buttermilk and can of cream of mushroom soup together over the stove until slightly warm.
8. At end of 15 minutes, pour buttermilk and soup mixture over the chicken, baking a final 15 minutes more.
9. Serve with pan gravy. Garnish with parsley optional.

Crab Dip

Prep Time: 15 minutes

Ingredients:

·        1 lb. Velveeta Chees

·        ½ lb. Butter

·        1 lb. crab meat (fresh or canned)

·        3 T. Sherry wine

·        1 t. Worcestershire sauce

·        Tabasco to taste

Directions:

1. Melt cheese and butter in top of double boiler.
2. Stir in crab meat, sherry, Worcestershire, and Tabasco
3. Serve in chafing dish with Fritos.

Southern Cooking Diva's Apple Pie

Prep Time: 20 min
Bake Time: Total 50 min
Preheat oven: 450 degrees

Ingredients:

·        2 – Ready-made pie crust

·        6 c. Sliced Granny Smith Apples

·        1 T. Lemon juice

·        ½ c. Sugar

·        ½ c. firmly packed Brown Sugar

·        ½ t. cinnamon

·        ¼ t. nutmeg

·        2 T. Butter

Directions:

1.      Place 1 piecrust in a pie plate.

2.      Combine apples and lemon in large mixing bowl.

3.      In a separate bowl, combine sugar, flour, cinnamon, and nutmeg.  Mix well.  Spoon mixture over apple mixture to create apple filling.

4.      Spoon apple filling into pie shell and dot with butter.

5.      Place second pie shell on top of apple mixture.  Trim off excess pastry and flute. Cut slits in top to allow steam to escape.

6.      Bake at 450 degrees for 15 minutes

7.      Reduce heat to 350 degrees and continue cooking for an additional 35 minutes.

8.      Remove from oven and let set to cool slightly.  Best if served warm.

Meatball Appetizers

Prep Time: 30 minutes
Cook Time: 1 hour

Ingredients:

• 2-lbs ground chuck
• 1 c. Progresso bread crumbs
• 1 pkg of dry onion soup mix
• 3 eggs
• Bottle of Heinz chili sauce
• Bottle of water (fill Heinz bottle)
• ½ c. of brown sugar packed
• 1 c. or can (your choice) of whole cranberry sauce
• 1 c. Sauerkraut (drain well)

Directions:

1. Mix chuck, bread, onion soup mix, and eggs.  Roll into meatballs.  Line 13x9” pan w/meatballs.  Don’t cook yet.
2. Preheat oven at 350 degrees.
3. Combine chili sauce, water, brown sugar, cranberry, and sauerkraut.  Heat on stove until sugar is dissolved.  Pour over meatballs.
4. Bake for 1 hour or until meatballs are cooked all the way through.