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Index

Crawfish Cornbread Muffins

Crawfish Cornbread Muffins
1 box Jiffy Cornbread mix
1/ 4 cup buttermilk corn meal mix
3 eggs, beaten
1 stick butter, melted
1 cup chopped green onion
1 cup chopped onion
1 can Rotel, drained
1 cup (8oz) Colby or Cheddar cheese, grated
3/ 4 to 1 lb crawfish tails

Preheat oven to 375. Lightly oil muffin tins and place in oven to heat. Meanwhile mix all ingredients well. Spoon into preheated muffin tins and bake for 20 to 30 minutes or until golden and set. Approximately 24 muffins or one 9×13 pan.

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Lemon Crisps

Lemon Crisps

1 box lemon cake mix

1 cup Rice Krispees

½ cup butter or margarine, melted

1 large egg

1/2 tsp lemon zest

1 tsp lemon juice

Preheat oven to 350.  Combine all ingredients mixing well.  Shape dough into 1 inch balls; place about 2 inches apart on ungreased cookie sheets.  Bake for 9 minutes or until edges are golden.  Cool on wire racks.  Sprinkle with powdered sugar after cooling if desired.  Makes approximately 4 dozen.

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Traditional Deviled Eggs

Traditional Deviled Eggs

6 large eggs 2 T lite mayo 1 T diced sweet pickles 1 T diced green olives 1 tsp dry mustard pinch of dill weed pinch of paprika salt and pepper to taste

Place eggs in saucepan and cover with cold water.  Bring eggs to a boil over medium heat.  Turn heat off and leave on burner for 20 minutes with a lid on top.  Drain off hot water and place in cold water (this will prevent discoloration of yolks).  Halve eggs length-wise and carefully remove yolks.  Mash yolks then mix with rest of ingredients.  Lightly mound egg mixture in egg halves.  Garnish with parsley or sliced olive.  Cover and refrigerate until time to serve.   Makes 1 dozen.

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Quick Cabbage-Onion-Sweet Pepper Medley

Easy Easter Menu

Quick Cabbage-Onion-Sweet Pepper Medley

½ small red bell pepper ½ small yellow bell pepper ½ small orange bell pepper 1 small purple onion 2 bacon slices 2 cups shredded cabbage 3 T white vinegar 1 T vegetable oil 1 T water 1 ½ tsp. brown sugar 1 ½ tsp. Dijon mustard salt and pepper to taste

Cut peppers into 2 inch long thin strips; chop onion, and cut bacon into 1 inch pieces.  Cook bacon in large skillet until crisp.  Add veges and toss gently.  Combine vinegar and remaining 6 ingredients in a jar and shake vigorously.  Add to vege mixture and stir gently.  Bring to a boil, cover, reduce heat and simmer 8 minutes.  Serve immediately. *For a healthy meal serve with baked ham slices and a carrot cake muffin.

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Breakfast Bake

4 slices of bread

1 /2 cup diced cooked lean ham

1/3 cup shredded cheese of choice

4 eggs

2/ 3 cup fat-free milk

1/ 8 tsp black pepper

dash of salt

Lightly coat casserole dish with cooking spray.  Tear 2 pieces of bread into bite-size pieces and place in dish.  Sprinkle ham and cheese over bread.  Top with remaining slices of bread.  Beat together eggs, milk, salt and pepper with a whisk or mixer.  Pour egg mixture evenly over bread.  Press lightly with back of spoon to moisten all bread.  Cover and chill for 2 to 24 hours.  Bake at 325 for about 30 minutes.  Let stand 10 minutes before serving.   Variation: add pepper, onions and mushrooms.

235 calories per serving

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Bananas Foster Oatmel

1 oz envelopes of instant oatmeal (plain)
rum flavoring
medium bananas,sliced
chopped toasted pecans
caramel ice cream topping
fat-free milk (optional)

For each serving prepare oatmeal according to package directions. Add a drop of rum flavoring if desired and stir. Top with bananas and pecans. Drizzle a small amount of caramel sauce on top. Microwave 15 seconds. Serve with fat-free milk.
230 calories

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A Sweetheart of a Snack

Chocolate Chip Raspberry Jumbles

1 package Betty Crocker Oatmeal Chocolate Chip Cookie mix

1 stick butter or margarine

1 egg

1/ 2 cup seedless red raspberry preserves

Preheat oven to 350.  Prepare cookie mix following package directions.  Reserve 1/ 2 cup dough.  Spread remaining dough into ungreased 9-inch square pan.  Spread preserves over dough in pan.  Drop tsp. of reserved dough randomly over top.  Bake at 350 for 20 to 25 minutes until golden brown.  Cool; cut into bars.  (178 calories per bar)

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Turkey Tetrazzini : What to do with those Leftovers!

Turkey Tetrazzini : What to do with those Leftovers

1 (16 oz.) package uncooked spaghetti
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups milk
1/ 2 tsp. ground white pepper
1 2/3 cups grated Parmesan cheese
4 cups chopped cooked turkey

Preheat oven to 350. Lightly grease a baking dish. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 7 minutes or until al dente. Drain, and place in the prepared baking dish.  Melt butter in a medium saucepan over medium heat. Whisk in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat. Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 45 minutes in the preheated oven, until surface is lightly browned.

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Affordable Thanksgiving Complete with Dessert!

For approximately $25.00 you can feed a family of 5 a traditional homemade holiday meal.  Here is a menu consisting of all time favorites that you can find at Piggly Wiggly in Newton. Try choosing house brands and shopping for sale items.  The dressing and pecan pies are homemade yet you can cut a lot of time off your cooking by choosing fully cooked meats and canned vegetables.  Enjoy the meal, your family time together and especially the savings!

MENU:
1 1/ 2 lbs. Jennie-O Hickory Smoked Turkey Breast
1 lb. Carolina Pride Smoked Boneless Ham
1 recipe of Traditional Cornbread Dressing
Piggly Wiggly jellied cranberry sauce
Piggly Wiggly canned cut sweet potatoes
Piggly Wiggly canned small early peas
1 recipe of Pecan Pie Tarts

Traditional Cornbread Dressing
1/ 2 cup butter or margarine
1 cup diced celery
1 /2 cup chopped white onion
1 recipe of cornbread baked in iron skillet (crumbled)
3 to 4 day old  biscuits (crumbled)
1/ 2 tsp. sage
1/ 2 tsp. thyme
salt/pepper
4 cups chicken broth
2 eggs, beaten

Preheat oven 400.  Grease a 13×9 baking dish.  Melt butter in skillet; sauté celery and onion until tender.  .   In large bowl, combine cornbread, biscuits, celery and onion, sage, thyme and salt/pepper.  Stir broth and eggs into cornbread mixture.  Blend well.  Bake 30 minutes or until golden brown.  Add more broth if it becomes stiff. 

Pecan Pie Tarts
1 package VIP pastry shells (8 count)
1 1/ 2 T melted butter
1/ 3 cup sugar
1 T flour
1 egg
1/ 2 cup light corn syrup
1/ 2 tsp. vanilla
3 /4 cup pecan pieces

Preheat oven to 350. Beat eggs well.  Add melted butter, sugar, flour and mix together. Add syrup, vanilla and pecans.  Pour into unbaked pastry shells.  Bake for 30 to 35 minutes.

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Chicken White Bean Chili

October 24, 2011

Comforting Chicken White Bean Chili

3 to 4 cups chopped cooked chicken
4 (16 oz.) cans navy beans, drained and rinsed
4 (4.5 oz.) cans chopped green chiles
1 (14 oz.) can chicken broth
1 McCormick White Chicken Chili Seasoning Mix packet
Garnishes: sour cream, dried cilantro, diced jalapenos

Stir together first 5 ingredients in a Dutch oven; bring to a boil over medium-high heat, stirring occasionally.  Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes. Crock-pot method: place all ingredients in crock-pot.  Heat on high 2-3 hours or low 3-5 hours. Stir occasionally.  Garnish if desired.

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Curry-Lime Dip

Curry-Lime Dip

4 tsp. Nellie & Joe’s Key West Lime Juice from Cater’s Market
2 tsp. Dijon mustard
1 tsp.  garlic, minced
1 cup mayonnaise
cayenne pepper, to taste

1 to 1 ½ tsp.  curry powderMix Nellie & Joe’s Key West Lime Juice and mustard, blending well. Add the garlic. Whisk in the mayonnaise and then blend in the spices, blending until almost smooth. Cover and chill. Great for chicken fingers and vegetables.

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Key Lime “No Cook” Creamy Pie

Key Lime “No Cook” Creamy Pie

1 (14-oz) can sweetened condensed milk
½ cup Nellie & Joe’s Key West Lime Juice  from Cater’s Market
8-oz. container whipped topping, thawed
12 mini graham cracker crusts

Whisk sweetened condensed milk with Nellie & Joe’s Key West Lime Juice until evenly mixed. Fold in whipped topping and fill crusts.  Refrigerate. May also be frozen for a great summer treat. May be garnished with thin slices of lime.

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After School English Muffin Pizzas

1/2 cup shredded Cheddar cheese
1/2 cup shredded Mozzarella cheese
1 (4.5 ounce) jar sliced mushrooms, drained or sautéed fresh
1/3 cup mini pepperoni
1/3 cup mayonnaise (may use light)
1/4 cup finely diced onion
3 tablespoons chopped ripe black olives
5 English muffins, split

In a bowl, combine all ingredients; mix well. Spread over cut sides of each muffin half. Bake at 425 for 8 minutes or until cheese is bubbly. May cover and freeze for up to 2 months before baking. Approximately 10 muffin pizzas.

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Cool & Crisp Cucumber Tomato Salad

1 tsp. red-wine vinegar
1 tsp. sugar
1 T olive oil
1 1/ 2 cups diced or wedged fresh tomatoes
1 small cucumber partially peeled, sliced in circles in half (approximately 1 1/ 2 cups)
1 /2 cup Feta cheese, crumbled
dried or fresh basil, chopped to taste
salt/pepper to taste

In a bowl whisk together the vinegar, the sugar, the oil and salt and pepper to taste. Add rest of ingredients and toss the salad well. For best flavor refrigerate before serving. Approximately 4 servings.

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Easy Stromboli

1 can pizza crust
pizza or spaghetti sauce
1/2 lb thinly sliced ham
several slices of pepperoni
1 cup shredded mozzarella
chopped green and red pepper (if desired)
1/4 tsp dried Italian seasoning

Unroll dough; place on greased cookie sheet. Press dough into 12×8 inch rectangle. Layer ham, epperoni, cheese, and Italian seasoning on dough. Fold long sides of dough over filling; pinch to seal. Pinch ends to seal. Brush with olive oil. Springle garlic salt and parmesan cheese on top. Bake at 400 for 15 to 20 minutes until golden brown. After slightly cooling, slice in strips and dip in pizza sauce.

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Elegant Yet Easy Fresh Peach Cake

1 box (18.25 oz) French Vanilla cake mix or any plain flavor
1 box (3 oz) peach flavored Jell-O
1 cup Canola oil
4 eggs
1 cup pureed fresh Mathis peaches (2 or 3 large)
Glaze
2 cups powdered sugar
1 /4 cup fresh peach juice
1 /4 cup butter, softened
1 tsp. Peach Schnapps

Preheat oven to 325 degrees.  Mix cake mix, oil, eggs and Jell-O.  Beat 4 minutes.  Carefully fold in peaches with a spatula.  Pour in a Bundt pan or a 9 x 13-inch pan.  Bake 40 minutes or until toothpick inserted comes out clean.   For glaze beat butter until smooth.  Add powdered sugar and peach juice alternately until smooth.  Add Peach Schnapps.   Spread on cooled cake.  Garnish with fresh peach slices.

*Pick up your fresh peaches from Mathis Produce and all other ingredients at Piggly Wiggly of Newton.

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Fried Green Tomatoes

1 large egg, lightly beaten
1/2 cup milk
1 cup self-rising cornmeal mix
1/2 teaspoon salt
1/2 teaspoon pepper
3 medium-size, firm green tomatoes, cut into thin slices (about 1 1/4 lb.)
Vegetable or Canola oil

Whisk together egg and milk. Combine cornmeal mix, salt, and pepper in a shallow dish. Dredge tomato slices in egg mixture then in cornmeal mixture.  Keep cool until you are ready to fry. Pour oil to a depth of 1/2 inch in a large cast-iron skillet; heat to 375° over medium-high heat. Or use a deep fryer.   Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels. Sprinkle hot tomatoes with salt to taste.  Serve alone or as a side dish.  *Pick up your green tomatoes from Mathis Produce and all other ingredients from Piggly Wiggly of Newton.

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Mom’s Chicken Salad

2 lbs. cooked, diced or shredded chicken breasts
1/ 4 cup diced sweet pickles
1/ 4 cup sliced salad olives
1/ 4 cup diced celery
1 hard-boiled egg, diced
1/ 2 tsp. celery salt
1/ 4 tsp. paprika
1/ 4 tsp. ground black pepper
1 /4 cup mayonnaise or to taste

Mix all ingredients in a large bowl.  Fold in desired amount of mayonnaise.  Chill.  Serve stuffed inside a ripe tomato or on wheat bread. Add chilled cantaloupe slices and a bed of lettuce for a special luncheon.   Chicken salad can also be served as an appetizer in mini fillo shells.

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Grilled Chicken Salad with Strawberry Dressing

8 chicken breast tenderloins
1/ 4 tsp. ground white pepper
1/ 2 tsp. salt
1/ 4 tsp. thyme
2 cups spring green salad mix
1/ 4 cup fresh strawberries, diced in small cubes
1/ 4 cup toasted,chopped pecans
Poppy seeds
*Mathis Produce Strawberry Dressing

Sprinkle white pepper, salt, and thyme evenly on chicken tenderloins. Grill 3 minutes on both sides or cook in olive oil in skillet. Remove and set aside. Divide the greens among 4 salad plates. Place 2 cooked tenderloins on each bed of greens. Garnish each serving with strawberries, pecans and a dash of poppy seeds. Drizzle *Mathis Produce Strawberry Dressing on salads. 4 servings.

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Mixed Berry Cobbler *add Ice Cream!

Approx 3 lbs of fresh or frozen blackberries
Approximately 1 lb. of fresh or frozen blueberries
2 1/ 4 cups sugar
1/3 cup all-purpose flour
1 tsp. lemon juice
1 tsp. almond flavoring
2 Pillsbury red box pastry  (refrigerator section)
sugar
butter

Stir together first 6 ingredients in a large bowl.  Let fruit mixture stand until partially thawed.  Cook fruit mixture gently over low heat for 15 to 20 minutes. Meanwhile unwrap one of the pie pastries and cut into strips about ¾ inch wide.  Place strips on cookie sheet and bake at 425 until lightly browned.  Remove to wire rack to cool.  Butter the bottom of a large aluminum-baking pan. Spoon in a layer of fruit then break up pastry pieces over the top.   Layer rest of fruit.   Take uncooked pastry and cut into long strips.   Arrange a lattice design over fruit filling.  Sprinkle with sugar.  Dot with butter. Bake at 350 for 45 to 50 minutes.  * You can get the fresh blueberries  and lemon from Mathis Produce – Pick up all other ingredients from Piggly Wiggly of Newton.

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Crawfish Cornbread Muffins

Crawfish Cornbread Muffins
1 box Jiffy Cornbread mix
1/ 4 cup buttermilk corn meal mix
3 eggs, beaten
1 stick butter, melted
1 cup chopped green onion
1 cup chopped onion
1 can Rotel, drained
1 cup (8oz) Colby or Cheddar cheese, grated
3/ 4 to 1 lb crawfish tails

Preheat oven to 375. Lightly oil muffin tins and place in oven to heat. Meanwhile mix all ingredients well. Spoon into preheated muffin tins and bake for 20 to 30 minutes or until golden and set. Approximately 24 muffins or one 9×13 pan.

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Lemon Crisps

Lemon Crisps

1 box lemon cake mix

1 cup Rice Krispees

½ cup butter or margarine, melted

1 large egg

1/2 tsp lemon zest

1 tsp lemon juice

Preheat oven to 350.  Combine all ingredients mixing well.  Shape dough into 1 inch balls; place about 2 inches apart on ungreased cookie sheets.  Bake for 9 minutes or until edges are golden.  Cool on wire racks.  Sprinkle with powdered sugar after cooling if desired.  Makes approximately 4 dozen.

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Traditional Deviled Eggs

Traditional Deviled Eggs

6 large eggs 2 T lite mayo 1 T diced sweet pickles 1 T diced green olives 1 tsp dry mustard pinch of dill weed pinch of paprika salt and pepper to taste

Place eggs in saucepan and cover with cold water.  Bring eggs to a boil over medium heat.  Turn heat off and leave on burner for 20 minutes with a lid on top.  Drain off hot water and place in cold water (this will prevent discoloration of yolks).  Halve eggs length-wise and carefully remove yolks.  Mash yolks then mix with rest of ingredients.  Lightly mound egg mixture in egg halves.  Garnish with parsley or sliced olive.  Cover and refrigerate until time to serve.   Makes 1 dozen.

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Quick Cabbage-Onion-Sweet Pepper Medley

Easy Easter Menu

Quick Cabbage-Onion-Sweet Pepper Medley

½ small red bell pepper ½ small yellow bell pepper ½ small orange bell pepper 1 small purple onion 2 bacon slices 2 cups shredded cabbage 3 T white vinegar 1 T vegetable oil 1 T water 1 ½ tsp. brown sugar 1 ½ tsp. Dijon mustard salt and pepper to taste

Cut peppers into 2 inch long thin strips; chop onion, and cut bacon into 1 inch pieces.  Cook bacon in large skillet until crisp.  Add veges and toss gently.  Combine vinegar and remaining 6 ingredients in a jar and shake vigorously.  Add to vege mixture and stir gently.  Bring to a boil, cover, reduce heat and simmer 8 minutes.  Serve immediately. *For a healthy meal serve with baked ham slices and a carrot cake muffin.

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Breakfast Bake

4 slices of bread

1 /2 cup diced cooked lean ham

1/3 cup shredded cheese of choice

4 eggs

2/ 3 cup fat-free milk

1/ 8 tsp black pepper

dash of salt

Lightly coat casserole dish with cooking spray.  Tear 2 pieces of bread into bite-size pieces and place in dish.  Sprinkle ham and cheese over bread.  Top with remaining slices of bread.  Beat together eggs, milk, salt and pepper with a whisk or mixer.  Pour egg mixture evenly over bread.  Press lightly with back of spoon to moisten all bread.  Cover and chill for 2 to 24 hours.  Bake at 325 for about 30 minutes.  Let stand 10 minutes before serving.   Variation: add pepper, onions and mushrooms.

235 calories per serving

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Bananas Foster Oatmel

1 oz envelopes of instant oatmeal (plain)
rum flavoring
medium bananas,sliced
chopped toasted pecans
caramel ice cream topping
fat-free milk (optional)

For each serving prepare oatmeal according to package directions. Add a drop of rum flavoring if desired and stir. Top with bananas and pecans. Drizzle a small amount of caramel sauce on top. Microwave 15 seconds. Serve with fat-free milk.
230 calories

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A Sweetheart of a Snack

Chocolate Chip Raspberry Jumbles

1 package Betty Crocker Oatmeal Chocolate Chip Cookie mix

1 stick butter or margarine

1 egg

1/ 2 cup seedless red raspberry preserves

Preheat oven to 350.  Prepare cookie mix following package directions.  Reserve 1/ 2 cup dough.  Spread remaining dough into ungreased 9-inch square pan.  Spread preserves over dough in pan.  Drop tsp. of reserved dough randomly over top.  Bake at 350 for 20 to 25 minutes until golden brown.  Cool; cut into bars.  (178 calories per bar)

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Turkey Tetrazzini : What to do with those Leftovers!

Turkey Tetrazzini : What to do with those Leftovers

1 (16 oz.) package uncooked spaghetti
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups milk
1/ 2 tsp. ground white pepper
1 2/3 cups grated Parmesan cheese
4 cups chopped cooked turkey

Preheat oven to 350. Lightly grease a baking dish. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 7 minutes or until al dente. Drain, and place in the prepared baking dish.  Melt butter in a medium saucepan over medium heat. Whisk in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat. Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 45 minutes in the preheated oven, until surface is lightly browned.

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Affordable Thanksgiving Complete with Dessert!

For approximately $25.00 you can feed a family of 5 a traditional homemade holiday meal.  Here is a menu consisting of all time favorites that you can find at Piggly Wiggly in Newton. Try choosing house brands and shopping for sale items.  The dressing and pecan pies are homemade yet you can cut a lot of time off your cooking by choosing fully cooked meats and canned vegetables.  Enjoy the meal, your family time together and especially the savings!

MENU:
1 1/ 2 lbs. Jennie-O Hickory Smoked Turkey Breast
1 lb. Carolina Pride Smoked Boneless Ham
1 recipe of Traditional Cornbread Dressing
Piggly Wiggly jellied cranberry sauce
Piggly Wiggly canned cut sweet potatoes
Piggly Wiggly canned small early peas
1 recipe of Pecan Pie Tarts

Traditional Cornbread Dressing
1/ 2 cup butter or margarine
1 cup diced celery
1 /2 cup chopped white onion
1 recipe of cornbread baked in iron skillet (crumbled)
3 to 4 day old  biscuits (crumbled)
1/ 2 tsp. sage
1/ 2 tsp. thyme
salt/pepper
4 cups chicken broth
2 eggs, beaten

Preheat oven 400.  Grease a 13×9 baking dish.  Melt butter in skillet; sauté celery and onion until tender.  .   In large bowl, combine cornbread, biscuits, celery and onion, sage, thyme and salt/pepper.  Stir broth and eggs into cornbread mixture.  Blend well.  Bake 30 minutes or until golden brown.  Add more broth if it becomes stiff. 

Pecan Pie Tarts
1 package VIP pastry shells (8 count)
1 1/ 2 T melted butter
1/ 3 cup sugar
1 T flour
1 egg
1/ 2 cup light corn syrup
1/ 2 tsp. vanilla
3 /4 cup pecan pieces

Preheat oven to 350. Beat eggs well.  Add melted butter, sugar, flour and mix together. Add syrup, vanilla and pecans.  Pour into unbaked pastry shells.  Bake for 30 to 35 minutes.

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Chicken White Bean Chili

October 24, 2011

Comforting Chicken White Bean Chili

3 to 4 cups chopped cooked chicken
4 (16 oz.) cans navy beans, drained and rinsed
4 (4.5 oz.) cans chopped green chiles
1 (14 oz.) can chicken broth
1 McCormick White Chicken Chili Seasoning Mix packet
Garnishes: sour cream, dried cilantro, diced jalapenos

Stir together first 5 ingredients in a Dutch oven; bring to a boil over medium-high heat, stirring occasionally.  Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes. Crock-pot method: place all ingredients in crock-pot.  Heat on high 2-3 hours or low 3-5 hours. Stir occasionally.  Garnish if desired.

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Curry-Lime Dip

Curry-Lime Dip

4 tsp. Nellie & Joe’s Key West Lime Juice from Cater’s Market
2 tsp. Dijon mustard
1 tsp.  garlic, minced
1 cup mayonnaise
cayenne pepper, to taste

1 to 1 ½ tsp.  curry powderMix Nellie & Joe’s Key West Lime Juice and mustard, blending well. Add the garlic. Whisk in the mayonnaise and then blend in the spices, blending until almost smooth. Cover and chill. Great for chicken fingers and vegetables.

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Key Lime “No Cook” Creamy Pie

Key Lime “No Cook” Creamy Pie

1 (14-oz) can sweetened condensed milk
½ cup Nellie & Joe’s Key West Lime Juice  from Cater’s Market
8-oz. container whipped topping, thawed
12 mini graham cracker crusts

Whisk sweetened condensed milk with Nellie & Joe’s Key West Lime Juice until evenly mixed. Fold in whipped topping and fill crusts.  Refrigerate. May also be frozen for a great summer treat. May be garnished with thin slices of lime.

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After School English Muffin Pizzas

1/2 cup shredded Cheddar cheese
1/2 cup shredded Mozzarella cheese
1 (4.5 ounce) jar sliced mushrooms, drained or sautéed fresh
1/3 cup mini pepperoni
1/3 cup mayonnaise (may use light)
1/4 cup finely diced onion
3 tablespoons chopped ripe black olives
5 English muffins, split

In a bowl, combine all ingredients; mix well. Spread over cut sides of each muffin half. Bake at 425 for 8 minutes or until cheese is bubbly. May cover and freeze for up to 2 months before baking. Approximately 10 muffin pizzas.

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Cool & Crisp Cucumber Tomato Salad

1 tsp. red-wine vinegar
1 tsp. sugar
1 T olive oil
1 1/ 2 cups diced or wedged fresh tomatoes
1 small cucumber partially peeled, sliced in circles in half (approximately 1 1/ 2 cups)
1 /2 cup Feta cheese, crumbled
dried or fresh basil, chopped to taste
salt/pepper to taste

In a bowl whisk together the vinegar, the sugar, the oil and salt and pepper to taste. Add rest of ingredients and toss the salad well. For best flavor refrigerate before serving. Approximately 4 servings.

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Easy Stromboli

1 can pizza crust
pizza or spaghetti sauce
1/2 lb thinly sliced ham
several slices of pepperoni
1 cup shredded mozzarella
chopped green and red pepper (if desired)
1/4 tsp dried Italian seasoning

Unroll dough; place on greased cookie sheet. Press dough into 12×8 inch rectangle. Layer ham, epperoni, cheese, and Italian seasoning on dough. Fold long sides of dough over filling; pinch to seal. Pinch ends to seal. Brush with olive oil. Springle garlic salt and parmesan cheese on top. Bake at 400 for 15 to 20 minutes until golden brown. After slightly cooling, slice in strips and dip in pizza sauce.

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Elegant Yet Easy Fresh Peach Cake

1 box (18.25 oz) French Vanilla cake mix or any plain flavor
1 box (3 oz) peach flavored Jell-O
1 cup Canola oil
4 eggs
1 cup pureed fresh Mathis peaches (2 or 3 large)
Glaze
2 cups powdered sugar
1 /4 cup fresh peach juice
1 /4 cup butter, softened
1 tsp. Peach Schnapps

Preheat oven to 325 degrees.  Mix cake mix, oil, eggs and Jell-O.  Beat 4 minutes.  Carefully fold in peaches with a spatula.  Pour in a Bundt pan or a 9 x 13-inch pan.  Bake 40 minutes or until toothpick inserted comes out clean.   For glaze beat butter until smooth.  Add powdered sugar and peach juice alternately until smooth.  Add Peach Schnapps.   Spread on cooled cake.  Garnish with fresh peach slices.

*Pick up your fresh peaches from Mathis Produce and all other ingredients at Piggly Wiggly of Newton.

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Fried Green Tomatoes

1 large egg, lightly beaten
1/2 cup milk
1 cup self-rising cornmeal mix
1/2 teaspoon salt
1/2 teaspoon pepper
3 medium-size, firm green tomatoes, cut into thin slices (about 1 1/4 lb.)
Vegetable or Canola oil

Whisk together egg and milk. Combine cornmeal mix, salt, and pepper in a shallow dish. Dredge tomato slices in egg mixture then in cornmeal mixture.  Keep cool until you are ready to fry. Pour oil to a depth of 1/2 inch in a large cast-iron skillet; heat to 375° over medium-high heat. Or use a deep fryer.   Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels. Sprinkle hot tomatoes with salt to taste.  Serve alone or as a side dish.  *Pick up your green tomatoes from Mathis Produce and all other ingredients from Piggly Wiggly of Newton.

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Mom’s Chicken Salad

2 lbs. cooked, diced or shredded chicken breasts
1/ 4 cup diced sweet pickles
1/ 4 cup sliced salad olives
1/ 4 cup diced celery
1 hard-boiled egg, diced
1/ 2 tsp. celery salt
1/ 4 tsp. paprika
1/ 4 tsp. ground black pepper
1 /4 cup mayonnaise or to taste

Mix all ingredients in a large bowl.  Fold in desired amount of mayonnaise.  Chill.  Serve stuffed inside a ripe tomato or on wheat bread. Add chilled cantaloupe slices and a bed of lettuce for a special luncheon.   Chicken salad can also be served as an appetizer in mini fillo shells.

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Grilled Chicken Salad with Strawberry Dressing

8 chicken breast tenderloins
1/ 4 tsp. ground white pepper
1/ 2 tsp. salt
1/ 4 tsp. thyme
2 cups spring green salad mix
1/ 4 cup fresh strawberries, diced in small cubes
1/ 4 cup toasted,chopped pecans
Poppy seeds
*Mathis Produce Strawberry Dressing

Sprinkle white pepper, salt, and thyme evenly on chicken tenderloins. Grill 3 minutes on both sides or cook in olive oil in skillet. Remove and set aside. Divide the greens among 4 salad plates. Place 2 cooked tenderloins on each bed of greens. Garnish each serving with strawberries, pecans and a dash of poppy seeds. Drizzle *Mathis Produce Strawberry Dressing on salads. 4 servings.

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Mixed Berry Cobbler *add Ice Cream!

Approx 3 lbs of fresh or frozen blackberries
Approximately 1 lb. of fresh or frozen blueberries
2 1/ 4 cups sugar
1/3 cup all-purpose flour
1 tsp. lemon juice
1 tsp. almond flavoring
2 Pillsbury red box pastry  (refrigerator section)
sugar
butter

Stir together first 6 ingredients in a large bowl.  Let fruit mixture stand until partially thawed.  Cook fruit mixture gently over low heat for 15 to 20 minutes. Meanwhile unwrap one of the pie pastries and cut into strips about ¾ inch wide.  Place strips on cookie sheet and bake at 425 until lightly browned.  Remove to wire rack to cool.  Butter the bottom of a large aluminum-baking pan. Spoon in a layer of fruit then break up pastry pieces over the top.   Layer rest of fruit.   Take uncooked pastry and cut into long strips.   Arrange a lattice design over fruit filling.  Sprinkle with sugar.  Dot with butter. Bake at 350 for 45 to 50 minutes.  * You can get the fresh blueberries  and lemon from Mathis Produce – Pick up all other ingredients from Piggly Wiggly of Newton.

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