Shrimp and Grits

4 cups water

salt and pepper to taste

1 cup stone ground grits

3 Tablespoons butter

2 cups shredded sharp cheddar cheese

1 lb. shrimp, peeled and devained

6 slices bacon

2 Tablespoons lemon joice

2 Tablespoons chopped parsley

2 Tablespoons sliced green onions

1 large clove garlic minced

1 teaspoon old bay seasoning

Bring water to a boil with salt and pepper.  Cook grits until all water is absorbed, about 20 minutes.  Removed from heat and stir in butter and cheese.  While grits are cooking, rinse shrimp and pat dry.  Fry bacon in large skillet until browned, drain well.  Save grease.  Add shrimp to grease and cook until shrimp turn pink–4-6 minutes.  Add lemon juice, parsley, onions, garlic and old bay seasoning.  Saute for 3 minutes.  Spoon grits into a serving bowl.  Pour shrimp mixture over grits.  Garnish with bacon bits.  Serve immediately.  Serves 4-5.

Award Winning Spicy Chili

3 lbs Ground chuck

1 large chopped onion

1 large chopped bell pepper

2 pkg chili seasoning mix

2 Tbsp med hot chili powder

1 Tea ancho chili powder

1 Tea salt

1/2 Tea black pepper

4 chapped peppers in abodo sauce (more or less to spicy taste)

1 6 oz can tomato paste

1 15 oz can tomato sauce

1 cup water

1 can fire roasted tomatoes

1 can diced tomatoes with green chilies

1 can chili beans

1 can light kidney beans

2 cans whole kernel corn

Brown ground chuck.  Add onions and green peppers and cook until vegetables are somewhat soft.  Add seasoning packets and all other dry seasonings.  Stir into meat mixture and allow to season. Add all other ingredients and simmer for at least 1 hour.

Tomato Pie

Line casserole dish with whole wheat tortillas.

2 layers any type cheese (2 c) divided

Layer chopped onions (1 c)

Layer fresh tomatoes

Layer of fresh basil (1 c)

Mix together 1 cup cream, 3 eggs, and 1/2 cup mayonnaise, salt, pepper and garlic salt to taste.  Pour over layers and bake at 350 for about 30 min.  Put final layer of cheese on just before it is done.

Homemade Ketchup

4 cups chapped ripe tomatoes

1 small onion, chopped

1/2 green pepper, chopped

1/2 jalapeno pepper, chopped (discard seeds)

1/2-2/3 cup sugar depending on taste

1/2 cup cider vinegar

1/2 tsp salt

Cook on low heat until thickened.  The recipe I used said to cook for 30-45 minutes but it took much longer before it thickened.  This can take up to 1 1/2 hours depending on how  much juice is in the tomatoes.  Removing seeds from tomatoes my cut down on cooking time.  Cool and store in refrigerator.

Ham and Cheese Tortellini Salad

2 cups cheese tortelini

2 cups ham, cubed

4 oz cheese, cubed

1/2 red bell pepper, chunked

1/2 green bell pepper, chunked

2 1/4 oz can sliced ripe olives, drained

1/2 cup mayonnaise or salad dressing

3 T parmesan cheese

1/2 t majoram

1 cup green peas

5 green onions

Cook tortellini to desired doneness as directed on the packag.  Drain; rinse with cold water.  In a large bowl, combine ham, cheese, red bel papper, green bell pepper, and olives; toss gently.  In a small bowl combine all remaining ingredients except Parmesan cheese; mix well.  Pour dressing over salad mixture; mix gently.  Cover and refrigerate 2 to 3 hours or overnight to blend flavors.  Just before serving, sprinkle with parmesan cheese.  Makes 9 (1 cup) servings.

Pecan Pie Muffins – Debbie Penn

2/3 Cup butter
1 Cup brown sugar
1/2 Cup flour
2 eggs
1 Cup chopped pecans
Mix all together. Bake in mini muffin tin for 18-20 minutes at 350.

Key Lime Cake – Mrs. Barbara Knox

 ¾ cup oil

¾ cup orange juice

5 eggs

1  box lime Jello (3 oz)

1 box lemon cake mix (2-3 layers)

¼ cup lime juice

5 tablespoons powdered sugar

 

Combine the oil, orange juice, egs, Jelo, and cake mix, beating until smooth.  Pour into greased and floured cake pans and bake 325 degrees for 20-30 minutes or until cake tests done.  Do not overbake. Take cake from oven and prick top al over with a fork  Combine lime juice and powdered sugar, stirring until smooth and drizzle over the cake. 

 

Lime Cheese Filling

 

1 ½ cup sugar

5 tablespoons plain flour

5 tablespoons water

juice of 3 limes or 1/3 cup

2 eggs, beaten

¾ stick butter

 

Mix sugar and flour.  Add water and beaten eggs.  Mix well.  Add lime juice and butter. Cook over medium heat stirring until thick or about 7 minutes.  Add a few drops blue food coloring to make green.  Cook before putting on the cake.

 

Frosting

 

Medium size Cool Whip ( not lite)

1 cup sour cream

1 cup powdered sugar

Mix all three ingredients.  Ice cake.  Keep cake refrigerated.  

Apple Butter

6 pounds apples, peeled, cored and sliced2 quarts apple cider4 cups sugar1 teaspoon cinnamon1/2 teaspoon cloves1/2 teaspoon allspice Fill blender with sliced apples. Pour in 1-2 cups cider and blend. Pour into large dutch oven. Cook at 350 degrees for 3 hours, or until cooked halfway down. Put in remaining ingredients and cook another 2 hours. Pour into sterilized jars and seal.

Peach Butter

12 quarts peaches, about 1/2 bushel
2 cups water
8 cups sugar

Peel and dice peaches. Put into two large dutch ovens. Put 1 cup water into each large pan. Bring to boil without stirring-shake pan after to keep from sticking. When fruit has cooked tender process through sieve or blender. Pour back into dutch ovens. Add sugar and stir to dissolve. Bake in oven at 325 degrees about 1 hour or until golden in color. Pour into sterilized jars.

Old South Cucumber Lime Pickles

7 pounds cucumbers (sliced crosswise)
1 cup Mrs. Wages Pickling Lime
2 gallons water
8 cups distilled white vinegar, 5% acidity
8 cups sugar
1 Tablespoon salt (optional)
2 teaspoons mixed pickling spices

Soak clean cucumbers in water and lime in mixture in crockery or enamel ware for 12 hours or overnight. Do not use aluminum ware. Remove sliced cucumbers from lime water. Discard lime water. Rinse 3 times in fresh cod water. Soak 3 hours in fresh ice water. Combine vinegar, sugar, salt and mixed pickling spices in a large pot. Bring to a low boil, stirring until sugar dissolves. Remove syrup from heat and add sliced cucumbers. Soak 5-6 hours or overnight. Boil slices in the syrup 35 minutes. Fill sterilized jars with hot slices. Pour hot syrup over the slices, leaving 1/2 inch headspace. Cap each jar when filled. Process pints 10 minutes, quarts 15 minutes in a boiling water bath canner. Test jars for airtight seals according to manufacturer’s instructions. Refrigerate unsealed jars.