WINNIE'S BAKED BEANS

These are the most AMAZING baked beans you will EVER eat!!!  My good friend Winnie brought these to my husbands USAF Retirement dinner to go with the brisket I was making.  I immediately asked her for the recipe.  It was a HIT!  She learned to make these from her mom, but changed it up just a bit.  She added the A1 sauce and changed to the Bush baked beans (her mother used whatever was on sale...and so can YOU). 


WINNIE'S BAKED BEANS

1-55oz can Bush Original Baked Beans
1 onion, diced
1 pkg bacon, uncooked, cut into small pieces
2-3 TBSP mustard
1/4 cup packed brown sugar
1 TBSP A1 Steak Sauce

Fry bacon and onion in a pan until crispy. Pour baked beans, onions, bacon (with drippings), mustard, brown sugar and A1 sauce into a 2 qt casserole dish. Cover and bake at 250 degrees F for up to 3 hours OR 350 degrees F for 1 hour.

OVEN FRIED CHICKEN & HERB ROASTED POTATOES

Herb Roasted Potatoes
Posted by Sandee

3 Tbs. Dijon mustard
2 Tbs. olive oil
1 clove garlic, chopped
1/2 tsp. Italian seasoning
6 medium red skin potatoes, cut into chunks

Heat oven to 425. Combine all ingredients, except potatoes. Place
potatoes in lightly greased 13x9" baking pan, toss with mustard
mixture. Bake 35 to 40 minutes or until potatoes are fork tender,
stirring occasionally.

Oven-Fried Chicken
posted by Sandee

1/4 cup margarine or butter (I use butter)
1/2 cup all-purpose flour
1 tsp. salt
1 tsp. paprika
1/4 tsp. pepper
2 1/2-3 pound broiler-fryer, cut up (I only use chicken legs when I make this)

Heat butter in rectangular pan, 13x9x2 inches, in 425 degree oven until melted. Mix flour, salt, paprika and pepper in a gallon size ziplock bag. Add chicken pieces until coated. Place skin sides down in pan. Bake uncovered 30 minutes. Turn chicken; bake until thickest pieces are done, about 30 minutes longer. (since I only use leg piecse, this takes 20 minutes per side.)

OVEN ROASTED POTATOES

OVEN ROASTED POTATOES
prep:5 mines
bake: 40 mins

1 envelope dry onion soup mix
2 lbs potatoes, cut into large chunks
1/3 cup vegetable oil

Preheat oven to 450 degrees F.
In a large plastic bag or bowl, add all ingredients. Close bag and shake, or toss in bowl, until potatoes are evenly coated. Empty potatoes into 13x9-inch baking dish. Bake uncovered, stirring occasionally, 40 minutes or until tender and golden brown.

CHEESY SQUASH CASSEROLE

Cheesy Squash Casserole           Posted by Patrice Hansford

Servings: 6 to 8 servings
Prep Time:
Cook Time: 30 min
Difficulty: Easy

Ingredients:
1 tablespoon vegetable oil
6 medium yellow summer squash, thinly sliced
1 large Vidalia onion, thinly sliced
1 tablespoon butter
1/2 cup grated Parmesan
1 cup shredded sharp Cheddar
1/2 cup sour cream
Salt and freshly ground black pepper
1 sleeve crackers, crushed medium to fine (recommended: Ritz)

Directions
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.

Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.

Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.

FRIED OKRA

FRIED OKRA
Prep time: 5 mins
Cook time: 10 mins
Serves: 6

Canola oil, for frying
1 pound okra
Salt
10 fresh sage leaves

Fill large pot with enough oil to reach 2" up the sides of the pot. Heat oil to 360 degrees F.

Thinly slice okra crosswise (I would call it slanted) (there will be about 6-8 slices from each). In batches, fry okra in the hot oil until edges turn golden brown and crisp, about 2 minutes. Transfer to paper towel lined plate and sprinkle with salt. Place okra on a serving platter. Fry sage leaves in a single batch until crisp and nearly translucent, about 1 minute. Transfer to paper towel lined plate and sprinkle with salt. When cool enough to handle, crumble sage leaves over okra and serve warm or at room temperature.

PAULA DEAN SQUASH & ZUCCHINI CAKES

PAULA DEAN SQUASH & ZUCCHINI CAKES        posted by Patrice Hansford

Ingredients

* 3 medium zucchini
* 3 medium yellow squash
* 1 cup toasted bread crumbs
* 1 cup shredded Parmesan
* 1/3 cup minced Vidalia onion
* 1 large egg, lightly beaten
* 1 1/2 teaspoons dried Italian seasoning
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/2 cup (1 stick) butter
* 1 jar store-bought marinara sauce

Directions

Grate zucchini and squash with a fine grater. Press between paper towels to remove excess moisture.

In a medium bowl, combine grated zucchini and squash and next 7 ingredients. Shape mixture into 2-inch patties, pressing together firmly.

In a large skillet, melt butter over medium heat. Cook squash and zucchini cakes 3 to 4 minutes per side or until lightly browned.

Place onto serving platter and serve with marinara sauce.

BAKED SQUASH

BAKED SQUASH

8 medium yellow squash, sliced
1/2 stick butter (1/4 cup)
4 green onions, tops and bottoms, chopped
1/2 medium yellow onion, chopped
1 celery stick, chopped
1 can cream of chicken soup
1 pkg green onion dip
2 cups swiss cheese, grated

Cook the squash in boiling salted walter until tender, drain. In a sauce pan, saute the onions and celery in butter until soft. Mix with squash and add remaining ingredients, except for 1 cup cheese for topping. Salt and pepper to taste and transfer to baking dish. Top with remaining cheese. Bake at 350 degrees for 30 minutes.

OVEN FRIED SQUASH

OVEN FRIED SQUASH

Peel and slice 2 medium size squash in about 1/8" thick pieces. Dip in water to moisten. In a bag, shake squash slices in a mixture of 1/3 cup parmesan cheese and 1/3 cup flour. Placed sliced on a greased baking sheet.

Bake at 400 degrees for 5 minutes, turn over and bake 5 minutes on the other side. Serve hot.

STEAMED SQUASH & TOMATOES

STEAMED SQUASH AND TOMATOES

2 medium yellow squash, sliced
2 medium tomatoes, sliced
1/4 cup cheddar cheese, grated
2 tsp vegetable oil
salt and pepper to taste

Wash squash and tomatoes and slice them. Heat oil in a skillet. Add sliced squash to skillet and cook 2 to 3 minutes until just tender. Layer sliced tomatoes on top of squash. Add salt and pepper to taste. Sprinkle grated cheese on top. Cover skillet and steam 3 to 5 minutes.

BAKED STUFFED ZUCCHINI

BAKED STUFFED ZUCCHINI

3 medium zucchini, trimmed
1 1/2 cup crumbled buttery round crackers
1/2 cup grated parmesan cheese, divided
2 TBSP minced onion
1 1/2 TBSP minced parsley
1/2 tsp salt
1/8 tsp pepper
1 TBSP butter
1 egg, lightly beaten

Preheat oven to 350 degrees. Cook zucchini in boiling salted water to cover in large pot, for 5 minutes. Drain, halve lengthwise, scoop out pulp with a spoon, leaving shell intact. Coarsely chop pulp. Combine with cracker crumbs, 1/4 cup parmesan, onion, parsley, salt, pepper and egg in medium size bowl. Spoon crumb mixture into zucchini shells mounding in center. Dot with butter, sprinkle with remaining parmesan parmesan. Place in baking dish and bake for 30 minutes or until lightly brown.

CORN ZUCCHINI SKILLET

CORN ZUCCHINI SKILLET

1/3 cup walnuts, coarsely chopped
2 garlic cloves, crushed
2 TBSP butter
1/4 cup green onions, sliced with tops
4 medium zucchini, coarsely shredded
1 tsp salt
1/4 tsp pepper
4 cups fresh corn ( I think frozen will also work)
1 jar sliced pimento, drained

Cook and stir walnuts and garlic in margarine in 10" skillet overmedium heat until walnuts are brown, about 10 minutes. Remove walnuts with slotted spoon and reserve. Add onions, zucchini, salt, pepper, corn and pimento to skillet. Cook, stirring occassionally, until corn is done. Stin in reserved walnuts and serve.

SWEET ONION BAKE

SWEET ONION BAKE

6 large sweet onions (yellow or vidalia)
1/2 cup butter, cubed
2 cups crushed butter-flavored crackers (I used Ritz)
1 cup shredded parmesan
1 cup shredded colby jack

In a large skillet, saute onions in butter until tender and liquid has evaporated. Place half of the onion in a square 8x8 baking dish; sprinkle half of the cracker crumbs and cheese. Repeat layers. Bake, uncovered, at 325 degrees for 20-25 minutes or until golden brown.

SWEET POTATO CASSEROLE

Sweet Potato Casserole                  Posted by Melissa Sanders Brewer

2 c. sweet potatoes ( canned can be used)
3/4 c. sugar
2 eggs
1/2 c. milk
6tbsp. melted butter
1/2 tsp nutmeg
1/2 tsp Cinnamon

Bake sweet potatoes(if canned you don't need to bake). Mash potatoes. Add eggs, melted butter and spices. Pour into greased casserole and bake at 400 degrees for 20 minutes.

Topping for Sweet Potato Casserole

3/4 c. crushed corn flakes
1/2 c. chopped nuts (I use pecans)
1/2 c. brown sugar
6 tbsp melted butter

mix all ingredients( I usually use large ziplock bag). Sprinkle on casserole when it comes out of oven. Return to oven at 400 degrees and bake 10 additional minutes.

I love the topping and like it thick so I usually double up on the topping.

CHERRY TOMATO AUGRATIN

CHERRY TOMATO AUGRATIN

make a kind of "au gratin" casserole: put cherry toms in a greased baking dish and cover with a mix of breadcrumbs, grated parmesan, and chopped parsley; dot with butter & bake at 375 degrees for 40 minutes (you could call this the "cherry tomato bomb recipe" because the toms explode with juicy flavour in your mouth!)

GREEN BEANS SAUTE

With the winds and drought this year I am just now getting fresh veggies from the garden.  Today I cooked up this large batch of green beans.  Some families may be able to eat them all in one meal, but only two of us in my house eat green beans, so I portioned the rest out into 1 cup freezer containers to pull out later.  I've frozen them before and they taste wonderful reheated!!   Quite often I will use more olive oil than called for....and I didn't have any yellow onion today, so I substituted a white one instead.  Toasted slivered almonds are a nice complimentary flavor and texture to add at the end.  

GREEN BEANS SAUTE

1 lb fresh or frozen green beans cut into 1" pieces
1 TBSP olive oil
1 lg yellow onion, halved lengthwise & thinly sliced
1/2 tsp salt
1/4 tsp pepper
1 TBSP fresh parsley, minced (optional)

If using fresh green beans, cook in boiling water for 10-12 minutes or steam 2-3 minutes until barely fork tender. Drain well. (if frozen, thaw first).

Heat oil. Saute onion until golden.

Stir in green beans, salt & pepper. Heat through. Toss with parsley before serving.

FIVE-A-DAY VEGETABLES w/ PARMESAN CHEESE

FIVE-A-DAY VEGETABLES WITH PARMESAN CHEESE

4 cups thinly sliced zucchini
1 small onion, sliced
1 green or yelllo bell pepper, cut into strips
1 medium carrot, jullienned
1 TBSP water
2 TBSP butter or margarine
1 tsp salt
black pepper to taste
1/4 tsp Italian seasoning
1 cup diced tomatoes, seeds removed
1/4 cup grated Parmesan cheese

1. Combine zucchini, onion, bell pepper, carrot, water, butter, salt, pepper, and Italian seasoning in a large skillet. Cover and cook 1 minute. Uncover and cook, turning with a wide spatula, until vegetables are crisp-tender, 5-10 minutes.
2 Add tomatoes and Parmesan cheese. Toss and cook another minute. Serves 8-10.

I vary my veggies in this recipe depending on what I have on hand. And sometimes I will even change up the seasonings and the cheese and make it more of a Mexican dish.

LOADED BAKED POTATO CASSEROLE

LOADED BAKED POTATO CASSEROLE

4 large baking potatoes
1 bunch green onions, chopped
4-5 bacon strips, cooked (I use prepared bacon bits for recipes)
2 garlic cloves, minced
1 cup cheddar cheese, shredded
½ cup sour cream
½ stick melted butter

Preheat oven to 400°. Peel and slice potatoes and place them in oven safe casserole dish. Place chopped green onion in medium bowl. Chop cooked bacon and add to bowl. Add minced garlic, shredded cheese, sour cream and melted butter. Mix together and pour over potatoes. Cover and bake at 400° for 45 -55 mins.

PERFECT BROWN RICE

Posted by Winnie

PERFECT BROWN RICE (Alton Brown's Baked Brown Rice)

Ingredients

* 1 1/2 cups brown rice, medium or short grain
* 2 1/2 cups water
* 1 tablespoon unsalted butter
* 1 teaspoon Kosher salt

Directions

Preheat oven to 375ºF.

Place the rice in an 8" square glass baking dish.

Bring the water, butter and salt just to a boil in a covered saucepan. Once the water boils, pour it over the rice, stir to combine and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack for 1 hour.

After 1 hour, remove cover and fluff rice with fork and serve.
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After never having success with brown rice I'd given up on it years ago--but decided to give it a try again. I searched and searched the internet for a tried & true recipe--that was also easy--and came across this one. I gave it a try and voila the first batch came out absolutely perfect. I baked mine in my Pampered Chef square baker. I'm becoming an Alton Brown fan.

TEX-MEX MEATLOAF & SCALLION RICE

TEX MEX MEATLOAF

½ cup tortilla chips, crushed into crumbs
6 TBSP medium hot salsa, plus more for serving
1 large egg
1 lb extra-lean ground beef

Preheat oven to 400°. In a medium bowl, beat together the tortilla chips crumbs, salsa, egg, ½ tsp salt and ¼ tsp pepper. Mix in the ground beef with your hands. Spray a loaf pan (or 2 small loaf pans) with cooking spray. Press meat into pan. Cook for 45 mins to 1 hour (until juices run clear). Serve with salsa

 

SCALLION RICE

1 TBSP extra virgin olive oil
1 bunch scallions, white and green parts thinly sliced separately
½ tsp salt
1 cup brown rice
1 ¾ cup water
1 – 15oz can small red beans, rinsed

In a small saucepan, heat the olive oil over medium heat. Add the scallion white and ½ tsp salt and cook, stirring, for 1 minute. Stir in the rice to coat. Add 1 ¾ cups water and bring to a boil. Cover the pot, lower the heat and simmer until tender, about 30 minutes. Remove from heat, stir in beans, scallion greens and salt to taste.