Check the Sisters out in this issue of Cooking with Paula Deen Magazine. We are so excited to have two of our recipes and a wonderful article written about us”Bonded by Family and Food”.
We love to have plenty of appetizer recipes. This one has been a favorite for years and years with our family and close friends. It is good for parties, get-togethers, or heavy appetizers for the family. This is a savory sausage surprise that is always a hit. It’s like there’s a party going on in your mouth. It freezes well, so you can have batches in the freezer and when you need a quick appetizer…viola…in 20 minutes time, you are set to go. We are well aware that Velveeta isn’t the healthiest choice out there and we know that it is pasteurized, but man, does it work well for this recipe!
Party Sausage Sandwiches
Get the ingredients together-
1 pound ground beef
1 pound ground sausage
1 Tablespoon Worcestershire sauce
1 teaspoon oregano flakes
2 fresh garlic cloves, minced -or- 1 tsp. garlic powder
1 pound Velveeta cheese, chopped in cubes
2 loaves party rye or sourdough bread (These loaves have small pieces of bread, approximately 2 inches X 2 inches.)
Let’s put these party sandwiches together-
Get you a big ol skillet out and brown both meats. Stir it good and make sure that both meats mix together. We like to use both sausage and ground beef for this one, extra flavor and goodness. Drain the excess grease off of the meat. The sister’s got to cut back somewhere. Return meat to pan and add the Worcestershire sauce, oregano flakes and garlic. Sauté for about a minute, you want to be able to smell the garlic cooking but you don’t want to burn it. Add the gourmet cheese cubes to the meat. Cook until cheese has melted and is gooey. Take your pan off of the heat and get ready to assemble. Line a sheet pan with foil, so you don’t have to scrub the cooked cheese off of it. Go on and put you a heaping dollop of the cheesy mixture onto the bread slices. Slide it on in a preheated 350 degree oven for about 10-15 minutes. Let it cool before serving, the hot cheese will tear the roof of your mouth up. Trust us, we know from experience.
To freeze: place on cookie sheet and put in freezer for 45 minutes. Then place into freezer bags.
Caution, this smells so good, you’ll want to crawl in the pot with it!! Coq au vin is a French dish. It means rooster cooked in wine. This chicken and wine sauce is FABULOUS over rice. Make sure you have plenty of French bread for this sauce.
Coq au vin
Ingredients:
2 tablespoons butter
2 tablespoons bacon grease
1 chicken, cut in pieces
Flour, for dusting chicken
Salt and pepper, to taste
8 ounces fresh mushrooms, quartered
1 large onion, diced
8 cloves garlic, minced
½ bottle red wine (good)
1 ½ – 2 cup chicken stock
Fresh parsley, chopped
Bouquet Garni (recipe follows)
Directions:
In a large black skillet, with lid, melt butter and bacon grease. Season chicken with salt and pepper to taste. Dust chicken with flour. Add chicken to skillet and brown each side. Remove chicken. Add mushrooms and onions to pot and sauté until onions are tender. Next add garlic, season to taste and give it a good stir. Return chicken to pot and add bouquet garni. Increase heat to high. Pour wine and broth over chicken. Reduce heat to medium and cook for 1 hour. (In crock pot 4-6 hours on low) Remove bouquet garni and add fresh parsley.
Bouquet Garni:
Ingredients:
Parsley
Thyme
Bay leaf
Rosemary
Basil
Directions:
Arrange the herbs in a neat stack on top of each other and tie the ingredients into a tight bundle with string.
Amy: Hey Grocery Lovers! Happy Saturday and happy national peach cobbler day. Who knew there was such a day? I sure didn’t until I saw it on FB. I have posted this recipe so many times because people just love it. I would have to say it is one of my fav’s. Made it last weekend for a party and there was not one drop of it left. It’s pretty much the bomb digity!
Our family friend, Opal Cannon, gave us this recipe and we use it a lot. When she first told us about it we were not so sure about using mountain dew but we were so glad we did. This dessert is inexpensive, easy and the cats meow. Don’t forget to top it with a hearty helping of vanilla ice cream. My mouth salivating just writing about it.
Go on and get-
2 cans of crescent rolls, separated
2 – 3 fresh peaches cut into 6 sections
1 cup of real butter melted
1 ½ cups sugar
1 ½ cups Mt. Dew
This is how you do it–
Wrap each 1/8 of a peach section in crescent roll dough. Place in lightly greased baking dish. Melt butter and mix with sugar, spread over peaches. Pour Mountain Dew over peaches. DO NOT STIR. Bake uncovered at 350 degrees for approximately 45 minutes. Can be served with ice cream or whipped cream.
Follow us while we share with all of you the entire process of catering an event. It’s bound to be hilarious, entertaining and worth watching. We will post a video or 2 every day until the event, which is next Saturday. So tell your friends, share on FB and give us some feedback. It’s going to be the sho nuff! TTFN Ta Ta for Now!
Open Face Tomato Sandwiches
Ingredients:
1 loaf fresh white bread
22 tomato slices (drained on paper towel)
Salt and fresh ground pepper to taste
Dill Mayonnaise (recipe follows)
Parsley flakes (for garnish)
Crumbled bacon (optional)
Directions:
Using a round cookie cutter cut bread into circles. Add dill mayonnaise to bread rounds. Season the tomatoes with salt and pepper and add the tomato to bread round. Sprinkle with parsley and sprinkle bacon on top.
Dill Mayonnaise
Ingredients:
¾ cup mayonnaise
1½ tablespoon dried dill
¼ teaspoon Cajun seasoning
¼ teaspoon garlic powder
½ teaspoon lemon juice
Directions:
Combine all ingredients and chill.
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.
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.
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.
Sass! 