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Not many people get overly excited about layered salad, but we sho nuff do. This recipe takes us back to our southern roots. It has been a family tradition to serve this at all of our holiday gatherings. Mom always used her trifle bowl to make this salad. It looks fabulous and it tastes even better.

Mama’s Layered Salad

Gather-

½ head Iceberg Lettuce, shredded
2 cups fresh Spinach
Salt And Pepper, to taste
6 boiled eggs, sliced
1 pound bacon, fried and chopped
1 pint grape tomatoes, sliced in half
1 bunch spring onion, chopped
1 13.25 can mushrooms, drained
2 cups medium sharp cheddar Cheese, grated
1 bag (16 Ounce) Frozen Peas, thawed and drained

What you need for the dressing:

1cup mayonnaise
½ cup sour cream
1 tablespoon Mrs. Dash
Fresh Dill, Chopped
(optional)

Let’s get to layering-
We love anything layered; that goes for salad too. Combine all of your ingredients for your dressing and set to the side. Get you a large trifle bowl or glass bowl out. Layer ½ of all of the ingredients in the order that we have them listed. End with the peas. Add the second layer and then top with the dressing. Pop in the fridge until ready to serve. Sprinkle with fresh dill (if you want to).

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BLT Potato Salad

This is not your “plain Jane” family reunion potato salad. This is the “sho nuff” potato salad. If you take this fantastic potato salad to your next family reunion, all your kinfolk will know you were raised right!

BLT Potato Salad

Get It-

2 1/2 pounds red potatoes, cut into bite size pieces
2 tablespoons olive oil or vegetable oil
Salt and pepper to taste
3/4 cup sour cream
3/4 cup mayonnaise
½ packet Knorr vegetable dip mix
8 ounces fresh or canned diced tomatoes, drained
2 spring onions with tops, diced
1/2 pound bacon, fried and crumbled
Salt and pepper to taste
Lettuce leaves

Make it-
Go ahead and preheat that oven to 375 degrees. You are going to toss those potatoes with the oil and salt and pepper, coat them good now! Bake them for about 45 minutes to an hour or until they are tender. In a big bowl mix sour cream, mayonnaise, vegetable dip mix, tomatoes, onions and bacon; this is the best part of the potato salad. So go ahead and take a bite or grab a chip and dip it, we won’t tell anybody cause we do it too. After you have tasted the mixture you are going to put it in the refrigerator for at least 1 hour, so you might want to take one more bite. When the 1 hour is up you will need to toss the potatoes in the creamy mixture, to your likings, we like a lot of the mayo mixture. Season with salt and pepper. Serve it warm over some lettuce leaves.

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Chicken and Sausage Gumbo

Gumbo has been a traditional Cajun food for generations. In its basic form, gumbo is a soup that is made from a strong stock, various meats (shrimp, chicken, crawfish, sausage, and many others), a thickener (either okra, only roux, or file’ powder), and various vegetables such as celery, bell peppers, and onions. Regardless of how you prepare a gumbo, it should always be served with rice. While gumbo can be eaten at any time (we do), many people enjoy it during cold weather.

No matter what you throw into gumbo, it’s just good!

A ROUX, used as a thickening agent, is achieved by cooking flour and a fat (butter or vegetable oil) together. The rich nuttiness of the roux intensifies with cooking, which also affects its color. A roux is used in various recipes; different colors are desired for different dishes. Some use a peanut butter colored roux, while others strive for an almost black roux. We like a black roux, the darker the better. Our MaMa Hazel makes the best roux and Gumbo!

Get-

1 (3 pound) whole chicken

1/2 cup all-purpose flour

1/2 cup vegetable oil

1 large onion, chopped

1 large green bell pepper, chopped

3 celery stalks, chopped

1 pound andouille or smoked sausage, sliced 1/4 inch thick

4 cloves garlic, minced

1 tablespoon Cajun seasoning (such as Slap Ya Mama), or to taste

2 tablespoon chopped parsley leaves

½ cup chopped green onions

2 whole bay leaves

1 (28 ounce) can diced tomatoes

salt and black pepper to taste

Louisiana Hot Sauce

White Rice

Make the gumbo-

Fill a large pot partially with salted water, and place the chicken in the pot. Bring to a boil, reduce the heat to a simmer, and cook the chicken until the meat is no longer pink and the juices run clear, about 1 hour. Remove the chicken from the broth, and crack open the carcass to allow the chicken to cool. Reserve the chicken broth. After the chicken has cooled enough to handle, pick the meat from the bones, and set aside.

While the chicken is simmering, make a roux by whisking together the flour and vegetable oil in a large, heavy saucepan over medium-low heat. Cook and stir the mixture, watching constantly to avoid burning, until the roux is a rich chocolate brown color, 20 to 30 minutes.

As soon as the roux has reached the desired color, stir in the onions, bell peppers, celery, Cajun seasoning, and bay leaves, and simmer, stirring occasionally, until the vegetables are tender, about 45 minutes. Pour in the reserved chicken broth, diced tomatoes, and sausage, and simmer, stirring occasionally, until the mixture has thickened, about 1 hour.

Return the meat to the gumbo and stir in the green onions andbparsley, bring back to a simmer, and cook, stirring occasionally until the flavors have blended, 30 to 40 minutes.

Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.

White Rice:
What you will need-

2 cups long-grain white rice

4 cups water or chicken stock

1 1/2 teaspoons salt

Make the rice-
In a 2-quart saucepan, combine the rice, water, salt and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered and undisturbed, for 5 minutes.

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Extra-Creamy Smoked Salmon Dip

Extra-Creamy Smoked Salmon Dip

Get these things together-

2 (8-ounce) packages cream cheese, softened
1 (8-ounce) container sour cream
¼ cup mayonnaise
¼ teaspoon garlic powder
¼ teaspoon white pepper
4 ounces of smoked salmon
½ cup red bell pepper, diced fine
¼ cup dried chives
Salt to taste
Assorted crackers or bagel chips

Make it-
Get your hand mixer out and put the first five ingredients in a full-size bowl and beat the hell out of it. Go on and get that frustration out. Next, you are going to fold in the salmon, bell pepper and chives. Go easy on this; you don’t want to make minced meat out of the salmon. Now that you have that done you want to season that goodness with some salt. Taste it, does it need anything? We don’t think so. Pour the mixture into a 2 ½ -quart baking dish. If you don’t have that size, use what you got. Bake in a preheated 350 degree oven for about 15- 20 minutes, or until hot and bubbly. Use chips, bagel chips, toast points or some lite bread to dip into this creamy dip.

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Pecan Crisp Drop Cookies

Pecan Crisp Drop Cookies

Ingredients:

2/3 cup shortening
1 1/4 cup sugar
1 egg
1 teaspoon vanilla
1 1/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup pecans, chopped

Directions:
Cream the shortening, sugar, egg and vanilla. Add flour, baking soda and salt. Stir in nuts. Drop by teaspoonful onto ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes.

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Cajun Potato Salad

This aint no southerners potato salad. Don’t get us wrong, we do love of some traditional southern potato salad. However, we love this version too. This potato salad is so darn good it will make you want to do the gator shuffle.

Cajun Potato Salad

Ingredients:

1 tablespoon of oil
8 ounces andouille sausage, cut in half, then crosswise
½ cup white onion, chopped
½ cup red bell pepper, chopped
½ cup celery, chopped
3 pounds red-skinned potatoes, cut into 3/4-inch pieces
3 tablespoons white wine vinegar
1 teaspoon hot Sauce
1 tablespoon coarse ground mustard
½ cup mayonnaise
2/3 cup green onions, chopped
½ teaspoon Cajun seasoning

Directions:
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add sausage; sauté until brown, add chopped white onion, bell pepper and celery and sauté for about 3 minutes. Transfer to paper towels and drain. Add potatoes to a large pot of salted water and bring to a boil. Cook potatoes just until tender, stirring occasionally, about 7 minutes, do not overcook potatoes. Drain well. Whisk vinegar, hot sauce, mustard and mayonnaise in a large bowl. Transfer warm potatoes to bowl and add vinegar mixture and gently toss. Gently mix in sausages, bell pepper, celery and green onions. Season with Cajun seasoning and serve warm.

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Little Sissy’s French Toast Casserole

We know how it is when you have a house full of hungry people wanting something good to eat and the hostess of the mostess has limited time to prepare breakfast. You are wanting to impress those guests but you got so much else to be doing. That’s why the sisters love breakfast casseroles. Our stepmother Sandi always has some sort of breakfast casserole when we go to visit. It makes life so much easier and it makes your guests think you have worked so hard. We love this because it is inexpensive to make, you can make it ahead of time and it is get in my belly good. Need we say more? Hope your family enjoys this recipe as much as ours does.

Round up the first seven ingredients-
1 loaf, French bread, cubed
8 eggs, lightly beaten
3 cups half and half
¼ cup sugar
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon salt

TOPPING:
1 stick butter (room temperature)
3 tablespoons sugar
¾ cup brown sugar
1 cup pecans, chopped
2 teaspoons ground cinnamon

Extra Goodness (optional, but highly reccomended)
1 cup of maple syrup
3 tablespoons butter

Let’s make this casserole-
Go on and grease up your 13 x 9 baking dish. Get you a big ol bowl out and whisk the eggs, half and half, sugar, vanilla, cinnamon and salt. Next, your going to want to pour that yumminess egg mixture over the cubed French bread. Now wasn’t that easy. Now cover and pop it in the fridge and let it soak up all that goodness for about 8 hours. Now the 8 hours are up and you are ready to feed that demanding family of yours. Before you pop this in the oven your gonna want to take it out the fridge and let it sit for about an hour. While you are taking the chill off of the casserole you can make the topping. The sisters love them some toppings. Get you 1 stick of butter, this is sounding some kind of good already. Back to the list- sugar, brown sugar, nuts and cinnamon. Use a fork and work these ingredients together, let them get to know one another. Sprinkle the topping over the bread. Go on and preheat your oven to 350 degrees. You gonna want to bake the casserole for 45 minutes to an hour or until a knife inserted near the center comes out clean. Take it out of the oven and smell it. Don’t that smell good? This is going to kill you but you need to let it sit for about 5 minutes or so. You don’t want to burn your mouth up. While that’s cooling make that extra goodness. Now when we listed the ingredients for the extra goodness, we said it was optional. Well your nuts if you don’t make it. So go on and do it- In a small pot warm syrup and butter. That’s it! Let your guest pour this over the top of the casserole. The sisters bet you and your family liked this one.

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Red Beans and Rice

Red Beans and Rice

Ingredients:

1 pound red beans, dried
¼ cup bacon drippings
½ pound Andouille sausage, sliced thin
¾ cup onion, diced
¾ cup celery, diced
½ cup green bell pepper, diced
3 tablespoons garlic, minced
1½ tablespoons flour
3 bay leaves
8 cups chicken stock
½ tablespoon of chicken bouillon granules
1 pound ham hocks, smoked
½ cup sliced green onions
¼ cup chopped parsley
Salt and black pepper to taste
Cajun seasoning, to taste
Hot sauce, to taste
Cooked rice

Directions:
Rinse the peas once in cold water, removing any debris. Drain peas and set aside. In a cast-iron Dutch oven, heat oil over medium-high heat. Add sausage and sauté 3 -5 minutes. Add onions, celery, bell pepper and garlic and sauté for an additional 3-5 minutes, stirring occasionally. Sprinkle in the flour and blend well into the vegetable mixture. Add bay leaves, peas, stock, chicken bouillon and ham hocks. Season using salt, pepper and Cajun seasoning. Bring to a rolling boil. Reduce to simmer, cover and cook until peas are tender, about 3 hours. When the peas are tender, season to taste using salt, pepper, Cajun seasoning and hot sauce, remove bay leaf and add parsley and green onions. Serve over hot rice.

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Artichoke and Collard Green Dip

Artichoke and Collard Green Dip

Ingredients:


4 tablespoons butter

2 cloves garlic, chopped

1 shallot, chopped

4 ounces cream cheese

1/2 cup shredded Pecorino Romano

2/3 cup freshly grated Parmesan

½ cup sour cream

½ cup mayonnaise

1/2 teaspoon salt

1/4 teaspoon white pepper

1/2 lemon, juiced

Dash hot sauce

Dash Worcestershire sauce

2 (10-ounce) boxes collard greens, thawed and drained

2 cans artichoke hearts, drained and chopped

Directions:

Preheat oven to 375. Melt butter in a saucepan over medium heat. Add garlic and shallots and sauté until fragrant, about 2-3 minutes. Stir in all of the cheese and cook until the cheese has melted. Add sour cream, mayo, salt, pepper, lemon juice, hot sauce and Worcestershire. Fold in the collard greens and artichoke hearts. Add mixture to a casserole dish. Top with additional parm if desired. Bake for 20 minutes until golden brown on top.

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