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Mushroom Supreme


Yumm-o to our tumm-o!You know when you come across an old recipe box; you are bound to find some treasures. This recipe box was no exception. Our friend Maurice was kind enough to share with the sister’s some of his mother’s recipes, which we were so thankful for. We tried this recipe and added a few of the sister’s touches to it and found it to be a must have when serving steak or seafood. It is rich and so very good!

Mushroom Supreme

Ingredients:

1 pound mushrooms, cleaned and sliced
Cracker Crumbs (Town House Flat Bread Crisps, Italian Herb or your favorite cracker)
4 tablespoons butter
1 small onion, diced
3 tablespoons fresh parsley, chopped
1 cup sour cream
1 cup mayonnaise
1 small jar pimentos, drained
¾ cup Italian bread crumbs
¼ cup sherry
Salt and pepper, to taste
1 cup grated sharp cheddar cheese

Directions:
Preheat oven to 325 degrees. Spray bottom of 8 x 8 casserole dish. Line the bottom of the dish with cracker crumbs. Place ½ of the sliced mushrooms on top of the crackers. In a medium skillet, add the butter and sauté the onions until translucent, add parsley. Mix together sour cream, mayonnaise, pimentos, bread crumbs, sherry and salt and pepper. Fold the onions into the sour cream and mayonnaise mixture. Pour half of the mixture on top of the mushrooms. Add remaining mushrooms and pour remaining mixture on top. Top with additional cracker crumbs and bake for 30 – 35 minutes. Top with cheese and bake for an additional 5 minutes or until cheese has melted.

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Penne Pasta with Roasted Vegetable

We love pasta and we always are looking for new pasta dishes. A friend of ours brought a similar pasta dish to a party and we loved it. During the summer months we always have an abundance of squash, zucchini and eggplant from our garden. This makes great use of those vegetables. This can be served as a side dish or main course. You can add chicken or seafood to this pasta dish and have a great meal.

Penne Pasta with Roasted Vegetable

Ingredients:

Cooking spray
3 cups summer squash cut into ¾ -inch cubes
3 cups zucchini, cut into ¾-inch cubes
2 cups eggplant, cut into ¾ – inch cubes
1 large onion, diced
1/3 cup olive oil
½ teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
½ tablespoon Italian seasoning
1 pound penne pasta, cooked according to package directions
2 cups garlic and herb feta cheese
1 cup coarsely chopped walnuts, toasted
1 cup chopped fresh basil leaves

Directions:
Pre-heat the oven to 400 degrees. Spray roasting pan with cooking spray. Combine squash, zucchini, eggplant, onions, oil, garlic powder, salt, pepper and Italian seasoning. In a roasting pan, roast vegetables for 40-45 minutes, or until vegetables reach desired tenderness. Toss pasta, vegetable mixture, feta cheese, walnuts and basil leaves in a large bowl.

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Pesto Tilapia

This recipe is easy, inexpensive and very tasty. You can purchase a jar of pesto next to the pasta in the grocery store. I serve this with rice and a salad or over angel hair pasta. The fish is also good in a sandwich. I hope you enjoy!

Pesto Tilapia

Gather-

4 Tilapia fillets
Kosher salt, to taste
½ teaspoon of white pepper
½ cup of pesto (I use jar of pesto)
½ cup of freshly grated parmesan
Fresh Basil, chopped

How to make-
Preheat oven to 350 degrees. Line baking pan with aluminum foil. Season fish with salt and pepper. Spread pesto evenly on both sides of the fish. Bake for 8-10 minutes, or until flaky. Top with parmesan cheese; bake for an additional 2 minutes. Top with fresh basil.

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BB’s Pumpernickel Dip

BB (Barbra Beauchamp) is our Aunt. She was married to our mother’s brother, Johnny Beauchamp. BB is a wonderful cook and shared some of her recipes with us. This is so simple and has a wonderful flavor.

BB’s Pumpernickel Dip

Ingredients:
1 large round pumpernickel bread
1 1/3 cup mayonnaise
1 cup sour cream
2 teaspoons Beau Mond season salt
2 teaspoons dill weed
2 tablespoons parsley
2-3 spring onion, chopped
9 ounces corned beef, chopped

Directions:
Remove top and hollow out the inside of bread round, reserving bread. Mix the remaining ingredients and chill for 2 hours. Fill bread with dip and serve with reserved bread.

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Bananas Foster Pancakes

We love Bananas foster and we love pancakes. Put those together and you have a love affair. The first time we had these our friend Griff made them for us at the beach. This was such a treat.
What you will need-
2 cups baking mix
2 eggs
1 cup milk
2 tablespoons powdered sugar
2 teaspoons of baking powder
1 tablespoon of vanilla

Directions:
Mix all ingredients until blended. Pour about a ¼ cup onto hot greased pan. Cook until edges are golden and pancake mix is bubbling. Turn and cook until golden brown.

Banana Foster

Ingredients:
1 stick butter
¾ cup brown sugar
½ teaspoon cinnamon
¼ cup banana liqueur
6 bananas cut in half lengthwise, then halved
¼ cup dark rum
Ice Cream or whipped cream (optional but reccomended)
Directions:
Combine the butter, sugar, and cinnamon in a skillet.

Place the pan over low heat on top of the stove, and cook, stirring, until the sugar dissolves.

Stir in the banana liqueur, and then place the bananas in the pan.

When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, and then tip the pan slightly to ignite the rum (if using a gas stove).

When the flame goes down, lift the bananas out of the pan and place four pieces over each pancake. Generously spoon the warm sauce over the top of the pancakes and top with ice cream or whipped cream if you dare.

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The Sister’s Mac N Cheese

Mac n cheese This macaroni and cheese is the “Sho Nuff” ultimate comfort food that you will ever flop a lip over. Got the idea of not boiling the pasta first out of a magazine. I will never boil my mac before baking it again. Boiling the mac makes the mac dry as hell. This recipe leaves your pasta moist, creamy and delicious. This method allows the pasta to soak up all of the yummy white sauce. You are really going to like this one folks.

The Sister’s Mac N Cheese

You will need-

1 pound macaroni, uncooked
1 ½ cups Monterey Jack Cheese
1 cup sharp cheddar
1 stick butter, divided
¼ cup flour
2 cups milk, divided
1 cup heavy cream
3 cups water
1 cup Panko
1 tablespoon parsley flakes
3 cloves garlic, minced
Salt and white pepper to taste
Cayenne (optional)

How to make-
Get your oven preheated to 400 degrees. Spray a 13x9x2 casserole dish with cooking spray. Pour macaroni into casserole dish. That’s right you are not going to boil the macaroni first, just pour it in. Trust me when I say that it makes a huge difference. Boiling the mac and then baking it makes the pasta dry as hell. We don’t like dry mac and cheese. Back to what you need to do- Add the Monterey Jack cheese to the macaroni and set to the side. Get you a large boiler or skillet out and add ½ stick of butter. After butter has melted, slowly whisk flour in. Next, you are going to want to slowly add about ½ cup of milk. Continue to stir until your arm feels like it is about to fall off, about 10 minutes. Add remaining milk and cream and simmer for another 10 minutes. Season this goodness with some salt and white pepper. If you are feeling spicy, add you a little cayenne to taste. Next you are going to want to add water and then pour this fabulous sauce over the macaroni and cheese and do not stir. Did you hear me, do not stir? Cover tightly with foil and bake for 25 minutes, or until macaroni is tender. This dish would be great just like this, but I told you that it would be the best mac and cheese you ever flopped a lip over. So, I am going to take this dish to the next level of goodness. Add remaining butter, panko and garlic to a skillet and stir for a few minutes, just until bread crumbs are lightly toasted and have absorbed the butter. When time is up, remove foil, add bread crumb mixture and then top with remaining cheese. Oh yeah, now we are talking about the real deal right here. Leave foil off and pop back in the oven and let cook for about 10 minutes or so. Let cool before wrapping your lips around it and enjoy this wonderful comfort food.

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Blue Cheese Chips

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This recipe is super sonic simple and it is the sho nuff.

Blue Cheese Chips

This is whatvyou need-
5 cups of Zapp’s Kettle Chips
½ cup of diced tomatoes, drained
½ cup of spring onions with tops, chopped
½ lb. of bacon, cooked and chopped (optional)
¾ cup of Blue cheese crumbles

This is what you are going to do-
Place chips on a pizza stone or baking sheet. Layer tomatoes, onions, bacon and blue cheese.
Broil on high until cheese is melted approximately 2 – 3 minutes, watching carefully.
Serve immediately

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Savory Tomato Pie

This recipe is one of our favorites. Tomato Pie is definitely a “GET IN MY BELLY GOOD” recipe. It is always a crowd pleaser! If you take this to a function, go on and do yourself and your friends a favor and double the recipe and print out the recipe. Amy

Savory Tomato Pie

Gather-

1 deep dish pie crust, baked
3 tomatoes peeled, sliced and drained (salt and pepper to taste)
½ cup of chopped green onion
¼ cup of fresh basil chopped
2 ½ cups of grated Colby and Monterey jack cheese
½ pound of bacon fried, drained and crumbled
1 ½ cups of mayonnaise (Hellman’s)
Salt, pepper and garlic powder to taste

Let’s get it on-
While your oven is preheating to 350 degrees, peel tomatoes (optional), cut tomatoes in half and then slice. Drain tomatoes on paper towels. When your oven is hot lightly brown you pie crust, this will take about 10 minutes. Meanwhile mix the next six ingredients together, taste and season more if needed. I could just eat the cheese mixture on a piece of lite bread, it is so scrumptious. Layer tomatoes and mayo mixture in baked pie crust and bake for about 30 minutes. Let pie cool before slicing.

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Green Bean Casserole (crock pot)

20131204-052653.jpgThis is for all you crock pot lovers out there. This is easy, easy,easy and gives you that extra space you know you are going to need for your ham and other dishes.
Crock on with your bad selves.

Green Bean Casserole (crock pot)
Get you-

2 (14 1/2 ounce) can French Style Green Beans, drained

1 (14 1/2 ounce) can cut green beans, drained

2 (10 3/4 ounce) cans cream of mushroom soup

3 (4 ounce) cans of mushrooms, drained

1 small onion, cut in half and sliced

½ cup of half and half

1 teaspoon Worcestershire sauce

½ teaspoon black pepper

1 can (6oz) French fried onions, divided

¾ cup of chopped pecans

Let’s get to crockin-
Combine canned green beans with 2 cans of mushrooms and onion slices. Place in crock pot sprayed with cooking spray. Mix cream of mushroom soup, other can of mushrooms, half and half, Worcestershire sauce, black pepper, half of the French fried onion rings in separate bowl. Cover green beans with sauce, do not stir. Cook on low for 4 hours. Heat pecans and the remaining French fried onions in a non stick skillet over medium low heat, stirring often, until toasted and fragrant. Sprinkle over casserole just before serving.

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