Saturday, March 2, 2019

Cocktail Hot Dogs


1 lb. bacon cut into 3 sections
3 Ibs. cocktail wieners (Little Smokies)
1 box light brown sugar
Toothpicks

Wrap each cocktail wiener with a section of bacon and secure with a toothpick. Place wrapped  wieners in a plastic container. Sprinkle brown sugar over wrapped wieners and seal container. Refrigerate overnight, shaking the container several times during this time to ensure an even coating of the brown sugar. Preheat oven to 375. Spread wrapped and sugared wieners on baking sheet and bake for 20 minutes.

Deniese Swindoll
Bettye Wooten

Sticky, but oh so good. Great for parties.

Emma McMaster - from County Office lunch 02/28/19

Garlic Cheese Roll Substitute


From the Kitchen of Deep South Dish
1-1/2 pounds sharp cheddar cheese, grated
1/2 pound of Velveeta
3 ounces cream cheese, softened to room temperature
1 teaspoon seasoned salt
1/4 to 1/2 teaspoon garlic powder, or to taste
Drop of Liquid Smoke, or to taste

Warm ingredients over a double boiler or low heat, until cheeses have melted and ingredients are well
combined. Put into storage container to cool and set. Portion as needed. The cheese rolls were 6 ounces I believe - this recipe would be four of those rolls.

Emma McMaster - from County Office lunch 02/28/19

Goes with Garlic Roll

Cheese Grits


1 cup grits
3 1/2 to 4 cups water
1 teaspoon salt
1 cheese garlic roll
1 cup grated cheese
2 eggs
milk
1/2 cup butter

Bring water to boil, add salt and grits. Cook til soupy. Remove from heat, add butter & cheese roll. Beat 2 eggs in 1 cup measurer. Add enough milk to eggs to make 1 cup. add to grits. bake 325 degrees 1 hr.

Emma McMaster - from County Office lunch 02/28/19

Goes with Garlic Cheese Roll Substitute

Sausage Quiche


6 or 8 slices bread
1 lb. bulk sausage, cooked bacon, cubed ham (John Morrell)
1 1/2 C. longhorn cheese grated / I use sharp cheddar
2 C. half & half
6 eggs beaten - used 8 eggs
1 tsp. salt

Spray a 9 x 13 dish with non-stick oil. Cut crust off bread and place in bottom of dish (cover bottom). Spread cooked sausage over bread, then spread cheese. Beat eggs and add to cream and salt. Pour
over cheese. Cover and place in refrigerator over night.

Take from refrigerator 15 minutes before baking. Cook uncovered at 350 degrees for 45 minutes or until set.

(Will keep in refrigerator for a week covered. Just stick a slice in the microwave each morning.).

Emma McMaster - from County Office lunch 02/28/19

Tomato Merigold Casserole


Ingredients

1 14oz. can of DelMonte Stewed Tomatoes Italian Recipe (DRAIN) or 4 fresh chopped with peeling
1/4 Tablespoon Parmesan Cheese
2 Tablespoons Fine bread crumbs
2 Tablespoons Parsley
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
3 Tablespoons Butter
1/4 cup of Chopped Onion
Pinch of Sugar

Directions

Drain the stewed tomatoes.  Saute the following in butter: tomatoes and onions until onions are tender.  Add the remaining ingredients, stirring well.  Pour into a casserole dish and cook at 350 until bubbly.  Serves 3 to 4 people.

Monday, January 21, 2019

Mexican Cornbread

2 pkg Jiffy Corn Muffin Mix
3 eggs
3/4 cup buttermilk
1/2 cup sour cream
1 small can green chilies
1/4 cup melted butter

Combine all ingredients well.
Pour into lightly greased 9x13 pan
Bake 25 minutes @ 400 degrees

Tuesday, January 15, 2019

Potato Soup (Slow Cooker)

SLOW COOKER POTATO SOUP

This Slow Cooker Potato Soup recipe is thick and creamy (without using heavy cream), wonderfully flavorful, and made extra easy in the slow cooker!

INGREDIENTS:

  • 6 slices cooked bacon*, diced
  • 3-4 cups good-quality chicken or vegetable stock
  • 2 pounds Yukon gold potatoes**, peeled (if desired) and diced
  • 1 medium white or yellow onion, peeled and diced
  • 4 tablespoons bacon grease* (or butter)
  • 1/3 cup all-purpose flour
  • 1 (12-ounce) can 2% evaporated milk
  • 1 cup shredded reduced-fat sharp cheddar cheese
  • 1/2 cup plain low-fat Greek yogurt or low-fat sour cream
  • 1 teaspoon Kosher salt, or more to taste
  • 1/2 teaspoon freshly-cracked black pepper
  • optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream

DIRECTIONS:

  1. Add bacon, 3 cups chicken stock, potatoes and onion to the bowl of a large slow cooker, and stir to combine.  Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are completely tender and cooked through.
  2. Once the soup has slow cooked and is about ready to serve, cook the butter in a small saucepan on the stove over medium-high heat until it has melted.  Whisk in the flour until it is completely combined, and then cook for 1 minute, stirring occasionally.  Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth.  Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should get really thick.
  3. Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined.  Add in the cheddar cheese, Greek yogurt (or sour cream), salt and pepper, and stir until combined.  If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up.  If you would like the soup to be thinner, add in an extra 1-2 cups of warmed chicken or vegetable stock.  Stir to combine, then taste and add more salt and pepper if needed.
  4. Serve warm, garnished with desired toppings.  Or transfer to a sealed container and refrigerate for up to 3 days.  (This recipe will not freeze well.)
*You can either fry the bacon, cook it in the microwave, or buy pre-cooked bacon.  If frying or microwaving, I recommend dicing the bacon before cooking it.  And if you are frying it, I highly recommend saving the bacon grease for later and then using it to make your roux (instead of butter).
**I highly recommend using Yukon gold potatoes, which have the perfect texture and buttery taste for this soup.  But Russet potatoes or red potatoes would also work just fine in this recipe.
***If you would like to make this recipe vegetarian, use vegetable stock, omit the bacon, and I would recommend adding in 2-3 teaspoons of Old Bay seasoning for extra flavor.