Turkey Salad

Turkey Salad


turkey, chopped
walnuts, chopped
celery, chopped
red grapes, chopped
apple, peeled and chopped
Miracle Whip
cinnamon
sugar
raisins


Mix all together. Don't substitute real mayonnaise for Miracle Whip, as MW is sweeter and lends itself better to this recipe. This is my favorite turkey salad recipe.

Gumbo

2 packages of smoked sausage
1 pkg of frozen shrimp, cleaned, deveined, and de-tailed
1 pkg of Boudreaux's brand frozen crawfish tail meat
1 bag of frozen okra, chopped (not breaded)
2 cans of chopped tomatoes
2 small cans of tomato sauce
1 red bell pepper, chopped
1 medium onion, chopped
2 T of minced garlic
oil or butter (for sautéing)
cayenne pepper
Old Bay seasoning
Creole seasoning
black pepper
white rice
6 T flour
2 teaspoons vinegar


(may want to halve this recipe; it makes a very large crockpot full)



In a large pot, sauté onion, red peppers, and garlic in oil until soft. Add one bag of chopped frozen okra to the vegetable mixture on medium heat. Add one teaspoon of vinegar to mixture. Stir frequently. If mixture is still slimy from the okra after picking up with a spoon and slowly dropping back in pot, add another teaspoon of vinegar. Continue to cook on medium heat, stirring frequently. Add creole seasoning, Old Bay seasoning, black pepper and cayenne pepper to vegetables.  Meanwhile, cut smoked sausages in 1/4 to 1/2 inch width pieces and cook in skillet on medium heat, stirring occasionally, until mostly light brown. Drain on paper towels, set aside. Add 2 cans of chopped tomatoes and 2 small cans of tomato sauce to the vegetable mixture. Add more seasonings. Continue to stir and may need to lower temperature to low. In another small pan, make a roux (gravy) with 6 Tablespoons of flour and 6 Tablespoons of oil (not olive oil because it will start to smoke; butter can be substituted for the oil). Stir constantly on medium heat until flour and oil mixture turns a reddish brown color. Add flour mixture to the vegetables. Stir. Add all this to slow cooker with an additional 1-2 cups of water. Cook for 3 hours on high, adding more water if too thick. Add deveined, cleaned, de-tailed frozen shrimp and frozen crawfish tail meat with about 1 hour left to cook. Taste for the need for additional seasonings. Before serving, cook rice separately. Ladle gumbo into bowl of rice. Season with salt and pepper if desired.

Breakfast casserole

8 slices of bread
10 eggs
1 1/2 cup (or so) pepper jack cheese (shredded or sliced)
1/2 cup milk
1/2 cup (or so) onions, chopped
1/2 cup (or so) red bell pepper, chopped
1 large spear (or 2 smaller) purple asparagus, chopped
2 fresh basil leaves, chopped
1 T minced garlic
canned green chilies (1/2 can)
2 T oil
1 teaspoon red pepper (cayenne)
Salt and Pepper
Thyme
butter to spread on toast
non-stick spray


Sauté the following in 2T of oil in a skillet until soft: onions, red pepper, garlic, purple asparagus, and green chilies. Add salt, pepper, thyme, red pepper, fresh basil to vegetables. Remove from stove to cool. Toast 8 pieces of bread. Butter the toast and place in the bottom of a greased 9X13 pan.  Any extra bread, just tear and place on top of whole pieces. In a bowl, mix 10 eggs, vegetable mix, milk, more salt & pepper, and shredded hot pepper jack cheese (separated). Pour egg mixture over buttered toast. Add additional cheese over the top. Bake 15 minutes covered, then another 15 minutes uncovered at 400 degrees.

Hummus

 

 

Hummus

*Hummus is an Arabic word for “chick pea”

 

1 bag of dried chick peas (garbanzo beans) OR canned garbanzo beans

¼ cup of olive oil

1 jar of sun-dried tomatoes (in olive oil)

minced garlic

garlic salt

basil (fresh or dried and chopped)

lemon juice

salt and pepper

cracked red pepper

 

Boil or pressure cook the dried chick peas until soft OR use canned garbanzo beans. Drain. Place beans in a food processor or blender with olive oil, chopped sun-dried tomatoes with oil, minced garlic, fresh or chopped dried basil, garlic salt, lemon juice, salt and pepper, and cracked red pepper. Blend or process until a smooth paste. Add more olive oil or a little water if too thick to process. Chill. Use pita crackers or bite size vegetable pieces for dipping.  

Ham Breakfast Casserole

Beef Chili

This was one of the best pots of chili that I've made in a long time. Here is the recipe. I didn't measure, but I'll approximate. Add hamburger with seasonings and Rotel tomatoes and cook on medium for 10-15 minutes (or so) to get hamburger thoroughly seasoned before adding the rest of ingredients. Stir occasionally. Add rest of ingredients. Bring to low boil. Cover and reduce heat to simmer for at least an hour. Stir occasionally. I served with crushed tortilla chips and shredded cheese.

1 1/2 lb - 2 pounds of browned hamburger
1 pkg of Williams Chili (Tex Mex) Seasoning
1 can of rotel tomatoes
1 can of diced tomatoes
1 large (28 oz) can of crushed tomatoes
1 can of red kidney beans, drained
1 can of chili beans, mostly drained
1/4 cup of chopped onion
1 cup to 1 1/2 cups of red wine (more if you feel saucy)
1 cup of water, maybe an additional cup if gets too thick
1 Tablespoon of minced garlic
2 Tablespoons of honey
1 Tablespoon of liquid smoke
1 Teaspoon garlic salt
salt, pepper