Just in time for Christmas! My favorite recipes

December 14, 2011

Just in time for Christmas!

It’s that wonderful time of year when I take out my favorite recipes, make a list of ingredients, and stock my pantry with items that I don’t usually keep on hand. I will admit, I’m not a gourmet cook by any means, although I thoroughly enjoy, and love, the food that my gourmet friends prepare. Rather, you will find me in the kitchen preparing southern comfort food with quick and easy steps of preparation, (with the exception of a few recipes that are worth the time and ingredients).

I confess, I love to collect recipes and read cookbooks. I’m one of those people who turn down the pages in a magazine of a recipe that looks scrumptious, or even tearing it out to file, and yet never end up fixing it! As with most recipes, my favorites are handed down over the years by family and friends.

At our Just Moved Volunteer Christmas Luncheon, I made a recipe-requested-white-bean-chicken-chili. This gave me the idea of posting on Facebook that I would share some recipes if friends would “like” that. Well, friends did “like” that, and even requested certain ones they had asked for in the past, but never gotten from me. (I’m bad about remembering to copy a recipe, and then giving it to someone.) So, after much ado, I’m passing along a few of my most requested recipes that I’ve used for holidays, parties, church pot-lucks, or other ministry gatherings.

Here are a few things to remember:

• I don’t make a little of anything, so figure on a 13×9 baking dish unless otherwise noted.
• Plan on 6 to 8 servings from a 13×9 baking dish.
• Nothing is new under the sun – even recipes. You might have seen one of these somewhere else, or by someone else. I don’t know who gets the original credit, other than the person who gave it to me. If I know it’s a Paula Dean or Sandra Lee (two of my favorites), I’ll tell you.
• I modify just about every recipe to fit my needs, and number of people I am serving. You do the same.
• When using vegetables from a can, I always drain the liquid and rinse the veggies for a fresher taste.
• I’m not going to apologize for using canned, rather than fresh veggies. Sometimes you’ve just got to do what you’ve got to do, in the time you have to do it!
• With butter, it’s better. Use the real thing.

BRUNCH FOR A BUNCH

EGG CASSEROLE
(This is a hit with men who prefer meat and potatoes rather than quiche!)

1 pound turkey sausage (or pre-cooked & crumbled in pkg)
3 cups frozen hash brown potatoes, thawed (I use one with onions/green pepper in it)
½ tsp. salt (optional)
3 cups (12 oz) shredded Cheddar Cheese
12  eggs, beaten
2 cups milk

Cook sausage in a skillet until browned, stirring to crumble; drain. (unless you buy pre-cooked, then just heat) Place hash browns in a lightly greased 13/9/2 inch baking dish; sprinkle with salt. Layer sausage, and cheese. Combine eggs and milk, stirring well; pour over hash browns. Bake at 350 for about 50 minutes.

HOT FRUIT COMPOTE

2 cans sliced pears, drained, not rinsed
2 cans sliced peaches, drained, not rinsed
2 cans diced pineapple, drained, not rinsed
½ cup craisins
½ to 1 cup pecan halves
1 jar maraschino cherries, whole

Arrange and layer the fruit in a 13×9 dish. Sprinkle the craisins over the fruit. Arrange the pecans and the cherries over the fruit (to look pretty!)

Topping:
Combine ¾ stick of butter and 1 cup firmly packed light brown sugar.
Bring to a boil. Pour hot sauce over fruit. Bake at 325 until it bubbles (about 30 to 40 minutes).

CHEESE GRITS SOUFFLE
(A Southern favorite. You have to try it!)

1 cup quick grits
3 cups boiling water
1 stick butter
4 eggs
1 cup milk
1 cup grated sharp cheese
S & P to taste
(Optional: You can add a can of diced mild green chilies for a southwestern flair.)

Cook grits in the boiling water over medium heat until thick. Remove from heat and add butter. Stir until melted. Add salt and pepper if desired. Stir eggs into milk, then add to grits and mix together. Add grated cheese (and green chilies if you want). Pour in deep 3 quart greased casserole dish. Bake uncovered 45-50 minutes at 350 until knife comes out clean in center.

DINNER IS SERVED

EASY 1-2-3 CHICKEN
(A company pleaser!)

Mix together:
1 can whole berry cranberry sauce
1 small bottle French dressing
1 pkg French onion soup mix

Pour over chicken (I use boneless chicken breasts or chicken tenders) in a 13 x 9 casserole dish. Bake uncovered for 1 hour at 350. (PS: I double this for a crowd)

CARROT CASSEROLE
(Requested every Thanksgiving and Christmas by my entire family. Given to me years ago from my Atlanta friend, Nancy West.)

6 cans carrots, drained and cooked
1 stick butter
4 eggs
1 cups sugar
¼ cup plain flour
¼ tsp salt
1T baking powder
½ tsp cinnamon (or to taste)
1 cup milk

Add butter to cooked carrots, then use electric mixer to make a smooth carrot consistency. Beat eggs and sugar together, then add to carrots and continue to mix well. Mix flour, salt, baking powder & cinnamon together, and add to carrots. Then mix in milk. Bake in greased 13×9 glass dish for 1 hour at 350.

PAWLEY’S PEARLS
(A Brown family favorite from mama. I double or triple the recipe. Serves a small crowd, or a cast of thousands! The name comes from Pawley’s Island, SC)

DRAIN:
1 can white shoepeg corn
1 can French green beans
1 can LeSeur Peas (or small tender)
1 small jar chopped pimentos

CHOP IN SMALL PIECES:
1 bunch green onion
1 green pepper
4 ribs celery

MIX TOGETHER:
½ cup sugar
½ cup white vinegar
½ cup oil (Canola)

MIX ALL INGREDIENTS TOGETHER. Chill and serve with ham as vegetable or salad. (PS: Can be made ahead – needs to marinate overnight and will keep for days.)

MY FAVORITE SOUTHERN COBBLER
(Easy and delicious. Another great recipe from Nancy West.)

1 stick butter
1 cup self-rising flour
1 cup sugar
1 cup buttermilk
2 cans fruit (NOT DRAINED)

Melt butter in round, deep, baking dish in microwave. Stir flour, sugar, milk together. Place mixture on top of melted butter in baking dish. Then pour fruit on top of mixture. DO NOT STIR. Bake 1 hour at 350. Serve with vanilla ice cream.

WHITE BEAN CHICKEN CHILI

6 cans of Chicken Stock
6 cans Navy Beans or White Beans, and rinsed
1 Rotisserie Chicken (I buy it at Costco)
½ cup chopped sautéed  onion (optional)
2 cups fresh salsa
2 cups shredded Mexican Blend cheese

Pull the chicken off of the carcass and hand-shred in medium size pieces. (I prefer that over chopped.) Pour the chicken stock in a large pot that you would use for soups or stews. Add the chicken, beans, and onion. Simmer for 45 min to 1 hour. 15 minutes before serving, add salsa and cheese. Serve with a salad and cornbread. (PS: If you need more liquid, or want more beans or cheese, add accordingly!)

ANN’S AMAZING CORNBREAD
(My daughter-in-law, Ann, serves this with soup or chili)

2 sticks of butter (melted)
2 boxes Jiffy Corn Muffin Mix
2 cans creamed corn
2 cups of sour cream
4 eggs

Mix all ingredients together well. Bake at 375 for 45 minutes in 13×9 pan. (PS: When baked, it is almost like a “spoon bread”.)

Do let me know if you try any of these, and how you like them. Feel free to copy and pass them along for your own recipe tradition.

May the sweet aroma of Jesus, and good cooking from the kitchen, warm the hearts of your family and friends this holiday season. Merry Christmas from my home to yours!