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WARNING-the measurements included with these recipes are close approximations as I rarely measure carefully, usually only throwing in a dash of this and a pinch of that. I like to experiment as I cook according to my own tastes but these should get you started. |
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STUFFED MUSHROOMS
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Ingredients |
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12 large mushrooms
4 tablespoons butter
Shredded Mozerella cheese
Diced onion |
Peperoncini peppers, sliced
1/2 cup semi sweet white wine
Ground Cayenne pepper
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Remove stems from mushrooms and wash caps, place cap side up on paper towels to let them drip dry a few minutes. Stuff mushroom caps with cheese, onions and top with peperoncini pepper. Sprinkle lightly with cayenne pepper. In sauce pan, melt butter over medium heat and place mushrooms, cap side down into sauce pan. Saute for about 3 minutes, reduce heat and add wine. Cover and let simmer until cheese melted inside mushroom caps. Remove cover and place under broiler for about one minute or until cheese and pepper are lightly browned. |
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JUMBALAYA
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Ingredients |
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3 tablespoons butter
1/2 lb. andoulille smoked sausage cut into 1/4 inch
slices (any good spicy pork sausage will do)
1/2 lb lean smoked ham, diced
3/4 lb boneless, skinless chicken breasts,
cut into bite size pieces
2 bay leaves
1 cup chopped onion
1 cup chopped celery
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1 cup chopped green bell pepper
1 tablespoon minced garlic
1/2 cup tomato sauce
1 cup peeled, chopped tomatoes
2 1/2 cups chicken stock
1 1/2 cups uncooked rice
2 tablespoons Cajun Magic Poultry Seasoning |
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(There are several brands of Cajun seasoning, any should work well as they have pretty much same ingredients. You may want to use less if you dont enjoy spicier foods, I mix my own blend of seasonings.)
My favorite thing with Jambalaya is fresh corn bread, with lots of butter, and of course, a few glasses of wine.
Melt butter in sauce pan over high heat. Add andouille (sausage) and ham; cook until meat starts to brown, stirring and scraping bottom of pan well. Add chicken and continue cooking until chicken is brown. Stir in bay leaves, seasoning (Cajun Magic), and half cup each of onion, celery and bell peppers and garlic. Cook until vegetables start to soften, stirring and scraping bottom of pan frequently. Stir in tomato sauce and cook about one minute, stirring often. Stir in remaining onion, celery, bell peppers and the tomatoes. Stir in chicken stock and rice, mixing well. Bring to a boil, stirring occasionally. Ruduce heat and simmer, covered, over very low heat until rice is tender, about 30 minutes. |
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STRAWBERRY BAKED HAM
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Ingredients |
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1/2 cup fresh halved strawberries
One 5-8 lb. smoked ham
1 cup strawberry wine
1 cup water
1 tablespoon creole mustard
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Preheat oven to 350. Place ham in large roasting pan and arrange strawberries on top. Mix the wine, water and creole mustard together, then pour over the top of the ham, letting it drip down the sides. Bake for 1 hour, basting every 20 minutes or so. Oh yea, dont forget to have a sip of the wine each time you go to baste the ham.
After ham is baked, slice and serve topped with Strawberry Sauce below. |
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STRAWBERRY SAUCE
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Ingredients |
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1 pint fresh whole strawberries, washed, stemed, and drained
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup water
1/2 cup strawberry wine or liqueur
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In a medium-sized saucepan, mix all the ingredients together and cook covered over low heat until thickened, at least 3 hours, stirring occasionally. |
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WONDERFUL MEATLOAF
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Ingredients |
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4 tablespoons unsalted butter
3/4 cup finely chopped onion
1/2 cup cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped green onions
2 1/2 tablespoons Cajun Magic Meat Seasoning
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic |
2 bay leaves
1/2 cup evaporated milk
1/2 cup ketchup
1 1/2 pounds ground beef
1/2 pound ground pork
2 large eggs, lightly beaten
1 cup very fine dry bread crumbs
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Preheat oven to 350. melt butter in 1-quart saucepan over medium heat. Add onion, celery, bell pepper, green onions, cajun seasoning, Worcesershire sauce, garlic and bay leaves. Saute until the mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping pan bottom well. Stir in milk and ketchup. Cook about 2 minutes, stirring occasionally. Cool to room temperature. Discard bay leaves.
Place ground beef and pork in ungreased 13X9 baking pan. Add eggs, cooked vegetable mixture and bread crumbs. Mix by hand until thoroughly combined. In center of pan, shape mixture into loaf this is about 1 1/2" high, 6" wide and 12" long. Bake, uncovered, 25 minutes, then increase heat to 400 and cook until done, about 35 minutes longer. |
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