1 cup chopped onion; 1 cup sliced fresh mushrooms; 1 tbsp vegetable oil; 1 pkg (10 oz) frozen chopped spinach, thawed and well drained; 2/3 cup finely chopped ham (or bacon cooked and crumbled); 5 eggs; 3 cups shredded cheese; 1/8 tsp pepper; 1 pie crust uncooked.
In large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham (or bacon). Cook and stir until excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into pie crust. Bake at 350 for 40-45 minutes or until a knife inserted near center comes out clean.
2 cups cubed cooked ham; 1/2 cup chopped green onions; 1/4 cup butter, melted; 2 eggs, well beaten; 1 (11 oz.) can of corn (fresh corn can be used); 1 (8.5 oz) can cream style corn (fresh corn can be substituted); 1 cup Self-rising White Cornmeal mix; 3/4 cup buttermilk; 4 oz (1 cup) shredded cheese.
Heat oven to 350. Grease 12x8-inch (2-quart) baking dish. In large bowl, combine all ingredients except cheese. Pour into greased baking dish. Bake at 350 for 45 to 55 minutes or until golden brown and set. Sprinkle with cheese. Bake an additional 2 to 3 minutes or until cheese is melted. Let stand 5 minutes before serving. Cut into squares.
1 can Cream of Mushroom Soup; 1 cup water; 3/4 cups uncooked regular long-grained rice; 1/4 tsp paprika (optional) 1/4 tsp pepper; 1 lg. can of precooked white meat chicken.
Place all ingredients in a 2 quart baking dish. Cover and bake at 375 for 45 minutes or until done. Sometimes I add a little "zing" to this dish by adding a small can of chopped ripe olives and a small can of chopped green chilies, then I top with cheese and bake until done.
1 (15 oz) pkg. Refrigerated Pie Crusts; 1 cup milk; 4 eggs, slightly beaten; 1/4 to 1/2 tsp dry mustard; 1/8 tsp pepper; 1 cup cubed cooked ham; 1-1/2 cups shredded cheese; 1 cup frozen Broccoli chopped and thawed; 1 tbsp chopped onion.
Prepare pie crust according to package direction for "filled one-crust pie" using 9 inch pie pan. Heat oven to 350.
In medium bowl, combine milk, eggs, dry mustard and pepper; set aside. Layer ham, cheese, broccoli and onion in pie crust-lined pan. Pour egg mixture over ham, cheese and broccoli. Bake for 40-50 minutes or until knife inserted in center comes out clean. Cool 5 minutes, cut into wedges and serve.
1 uncooked pie crust; 10 strips lean bacon cooked crisp and crumbled; 4 large eggs; 1-1/2 cups light cream (I use half and half); 1/4 tsp dried thyme; 1/8 tsp white pepper; 1 cup of shredded Colby/Jack cheese.
Preheat oven to 375. In a small bowl, mix together eggs, cream, thyme, and pepper. Pour into crust, sprinkle egg mixture with cheese and then top with bacon. Bake about 30 minutes, until set and a knife inserted into center comes out clean.
3 cups frozen shredded hash browns, thawed; 1/3 cup butter melted; 1 cup diced fully cooked ham; 1 cup shredded cheese; 1/4 cup diced green pepper (optional); 2 eggs; 1/2 cup milk; 1/2 tsp salt; 1/4 tsp pepper.
Press hash browns between paper towel to remove excess moisture. Press into the bottom and up the sides of an ungreased 9 inch pie plate. Drizzle with butter. Bake at 425 for 25 minutes. Combine the ham, cheese and green pepper; spoon over crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350; bake for 25-30 minutes or until a knife inserted near the center comes out clean. Allow to stand for 10 minutes before cutting.
The basic recipe for this dressing was handed down to me from many generations of grandmothers. It is called "Maw Maw's Dressin'" because all the "Maw Maw's" in my family made it for holidays until and I began making it for our Thanksgiving family get-togethers when I was 9 years old. My Mom helped me until my early teens when I began making Thanksgiving Dinner by myself because usually my Mother had to work.
2 pkg. cornbread mix prepared and cooked; 6 to 8 home made biscuits; 1 medium onion; turkey broth and canned chicken broth; rubbed sage; salt and pepper; 1 can oysters undrained; 1 cup uncooked rice; 3 eggs.
Crumble cornbread and biscuits into a large greased roaster pan. Chop onion and add to bread mixture; add about 1-3 tbsp rubbed sage (make this to your taste and be sure to use fresh sage). Add salt and pepper to taste. Chop oysters and add to mixture along with oyster juice; add raw eggs to mixture. Stir all ingredients well, then begin adding broth and mixing well. The mixture will be thin; place rice into bread mixture and stir well. Bake covered at 375 for about 45 minutes or until rice has taken up most of the moisture. Bake uncovered a few minutes longer until set and brown on top. Serve with sliced turkey or other poultry. This same dressing can be made with pork broth from a fresh pork roast or fresh (uncured) baked ham; if you have to add liquid to this, use water.
2 tbsp butter; 2 tsp Worchestershire sauce; 1 cup chopped onion; 1/2 tsp salt; 1/2 tsp celery seed; 2 dashes red pepper sauce; pinch mace; 1 can (16 oz) tomatoes; 1/2 cup unsalted cracker crumbs; 1/4 cup chili sauce; 2 lbs shrimp, shelled and deveined; 1 tbsp chopped parsley.
Preheat oven to 375. In medium skillet melt butter over medium heat. Add onions, celery seed and mace; saute until onions are translucent, 5 minutes. Add tomatoes with liquid, chili sauce, Worchestershire sauce, salt and pepper sauce. Remove from heat. Stir in cracker crumbs and shrimp. Transfer to a shallow 2-quart casserole or pie plate. Bake 20 minutes. Sprinkle with parsley (optional)
1 stick butter; 1 tsp flour; 1 medium onion, chopped fine; 1 tbsp chopped bell pepper (optional); 1 pod garlic, minced (1 tsp prepared garlic); fat from crawfish; 1 pound crawfish tails; salt, pepper and cayenne; 1 tbsp lemon juice.
Melt butter; add flour and stir until blended. Add onion, bell pepper and garlic. Saute until tender. Add fat from crawfish and cook about 10 minutes. Add crawfish tails. Cook another 15 minutes. Season. Just before serving, squeeze a little lemon juice over crawfish. Serve over rice. Flavor is improved ifmade the day before serving.
This dish is by far the best but it is very involved and takes a lot of time, but is definitely worth it.
5 cups cleaned crawfis tails (4 dz medium crasfish = 1 cup tails); 1 pound butter; 1/2 cup flour; 1 bell pepper (optional) 8 green onions; 9 ribs celery; 6 sprigs parsley; 2 medium onions; 2 lg. cans tomato juice; 1 (8 oz) can tomato sauce; 11 cups claw broth; 1lemon, seeds removed; 4 tbsp Worchestershire; 8 slices toast, crumbled; 6 cold biscuits, crumbled; 2 cups cornbread, crumbled; 3 hardboiled eggs; salt, pepper and cayenne to taste.
Prepare crawfish by placing in salty water for about 30 minutes. Drop crawfish into boiling water and boil 15 minutes in Crab Boil. Cool and clean, saving claws, body shells, fat and tail meat. Crush or crack smaller claws and boil in 4 quarts water to make claw broth. Prepare a sauce by making a roux of 1/2 pound butter and flour. Grind the following together and add to the roux: 1/2 bell pepper, 5 green onions, 6 stems celery, 4 sprigs parsley and 1 medium onion. Simmer covered for 15 minutes. Add tomato juice, tomato sauce, 6 cups broth from claws, lemon, 2 btsp Worchestershire, large crawfish claws, 2 cups cleaned tails, slt, pepper and cayenne. Simmer 3 or 4 hours in an 8 quart gumbo pot. Prepare stuffing for shells by grinding and sauteing the following in 1/2 pound butter: 3 stems celery, 1/2 bell pepper, 1 onion, 3 large green onions, 2 sprigs parsley. Simmer covered for 15 minutes. Remove from heat and add to toast, biscuits, cornbread that has been mixed with approximately 5 cups of claw broth. The amount of claw broth will vary according to the dryness of your breads. Do not make it too moist as sauteed seasoning will add more moisture. Mix well. Add 3 cups crawfish tails, 3 hardboiled eggs, chopped fine, 2 tbsp Worchestershire sauce, salt, pepper and cayenne to taste. Stuff shells with this dressing, being sure to get one tail in each shell. Drop these stuffed shells into sauce about 20 minutes before serving. May be served over rice.
3 lb crawfish tails; 2 sticks butter; 1/2 c flour; 1 onion chopped; 2 cloves garlic; 1 green pepper, chopped; 2 bunches green shallots, chopped (keep tops separate); 1 bunch parsley, chopped; 1 cup celery; 3 tbsp tomato sauce; salt, cayenne, black pepper to taste; 1 unbaked pie crust and top.
Melt butter; add flour, brown lightly; add garlic, onions, shallot bottoms, green pepper, celery, tomato sauce. Cover and fry about 1 hour. Stir frequently to keep from sticking. Add 3 cups water -"Taree" - for several hours. If mixture thickens too much, add more water. Mixture should be creamy and thick when tails and fat are added. Add tails and fat. Cook 15 minutes or until tails are tender. If mixture thins after above step, thicken by adding 2 tbsp of cornstarch mixed with water (consitency of cream). Add onion tops and parsley. The mexture isnow ready for the pie shell. It may also be served over steaming rice for Etoufee.
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