Shrimp Toast

This is great when un-expected company arrives or planned guest too. All it takes is 4 ingredients you can keep on hand and it turns into an elegant appetiser that just takes a few minutes to prepare. Recipe follows:

Ingredients

1 cup good Mayo
1 cup Parmesan cheese
3 tablespoons dried minced onion
12 slices white bread (I prefer Peperidge Farm)
36 salad shrimp, cooked ( I keep a bag in my freezer)

Directions

Cut 3 circles out of each slice of bread using a small cookie cutter or even a shot glass. Place on baking sheet.

Combine all ingredients well except the shrimp.
Spread liberally each round with mixture and top with one shrimp.

Bake for 4 to 5 minutes in a 350 degree oven or until slightly golden.

This is so delicious. I hope you think so too!!


Enjoy!!

Thyme Popovers

Ok... I am so excited!!! I have made many popovers over the years but never really was to consistently pleased with the end result. It was always hit or miss. To make matters worse I usually attempted to make them on special occasions and when I have company. So even more pressure.
But, two things may have changed my bad luck for good!!! First, I purchased from William Sonoma (My favorite store)their new popover pan. Love it!!! Second, I developed a new recipe! Both turned out fantastic!!!! Recipe follows:

Ingredients

4 extra large eggs
1 cup whole milk
1 tsp. sugar
1 tsp. kosher salt
1 cup all purpose flour
2 tbsp. fresh thyme, chopped

Directions

Combine first four ingredients. Then add flour. Do not over mix.

Preheat oven to 450 degrees.Fill each popover cup with 1 teaspoon oil. Heat for 10 minutes. Remove from oven pour popover batter filling each cups 3/4 full. Top with chopped thyme. Bake at 400 degrees for 15 minutes. Lower Temp to 350 degrees a bake for an additional 30 minutes. NO PEAKING!!!!!
Remove and serve immediately!

Enjoy!!!

Grilled Stuffed Tomatoes

I developed this recipe with two ideas in mind. The first, a another use for my summer tomatoes from my garden. Second,s side dish I could make using my grill. This is so easy and delicious and pairs well with beef, fish,and chicken. Of course it certainly could be made in an oven too. Recipe follows:

Ingredients

2 Large ripe tomatoes, cut the top off and remove seeds
1 cup Panko bread crumbs
2 Tbsp. olive oil, more for drizzing before cooking
1/2 tsp. Kosher salt
1/4tsp. black pepper
1/4 cup Parmesan cheese, more to top tomato
2 Tbsp. basil, chopped finely



Directions

Combine bread crumbs, salt, pepper, Parmesan, and basil. Stuff mixture tightly into the seeded tomato and pat down to cover the entire top of tomato. Sprinkle with Parmesan cheese and drizzle with olive oil. Take aluminum foil and loosely wrap the base of the tomato , not covering the top. Place on the grill in a location that is not receiving a direct flame .Cook for 35 minutes.



Enjoy!!!

Linda's Summer Seafood Salad

This salad is a combination of some of my favorite seafood...Lump crab meat, shrimp, and scallops. I was inspired by a local restaurant's seafood dish. I love making it on a Friday and it gets better as the weekend moves on. Recipe follows:

Ingredients
1/2lb. Fusilli pasta or your favorite shape
1 yellow pepper, diced
1 pint cherry tomatoes, cut in half
2 spring , white and green parts, sliced thin
1/2 medium red onion, diced Small
1/2lb, sea scallops,sliced in half
1/2lb. roasted shrimp,sliced in half long ways
12oz. lump crab meat
2tbsp. chopped fresh Italian parsley
2tbsp. chopped fresh dill
1/2 large lemon, juiced

Dressing

3 Tbsp. white wine vinegar
1/2tsp. Djon mustard
1/2tsp. minced garlic
3/4tsp. Kosher salt
1/4tsp. fresh ground black pepper
1/2 cup good olive oil

Whisk all ingredients except olive oil, add oil slowly, whisk until well combined.


Directions

Cook pasta El Dente. While warm toss with the dressing. Set aside. When cool add prepared vegetables and herbs. Add crabmeat and roasted shrimp, after cooling . Saute scallops in olive oil, cool and add to salad.Toss all ingredients together gently.Cover and refrigerate for 2 or more hours. Serve at room temperture.


Note
Previous post gives directions to perfect roasted shrimp.

Enjoy!

Tips for your Kitchen

When cooking with butter I recommend unsalted butter. By using it you can control the salt in your dish.

When a recipe calls for grated cheese I recommned you grate it yourself. It is not as time consuming as it sounds. The difference in taste is so much better then the store bought bags. You can use a box grater or your food processor. Grate as you need it. Also a block of cheese is so much less expensive and goes a long way.

When cooking pasta, don't just walk away from it and let it boil away.First make sure you have salted your water well. This is the only time you have to actually season the pasta itself. Second, keep the pasta water moving stir and separtate you pasta constantly. You will not believe the differnce this will make. You will not have sticky pasta and it also cooks evenly.

Enjoy!!!

Spinach and Walnut Salad with Orange Vinaigrette

This salad was the recommend salad to serve with The Citrus Marinated Chicken and the Creamy Corn Pudding, both just previously posted. This recipe is also from the wonderful cookbook, Sundays in the South. We loved it! This was a different type of salad for me to make but the citrus continues the theme of this meal. Recipe follows:

Ingredients:

6-8 cups fresh spinach or 1 9-oz bag ( I used a bag of baby spinach)
1/2 cup walnuts, coarsely chopped
1 can mandarin orange segments, drained
1/2 medium red onion, thinly sliced
1 Tbsp. butter, melted

Dressing:

1/2 cup canola or vegetable oil
1/4 cup orange juice
4 Tbsp. white wine vinegar
3 Tbsp. sugar
1 tsp. salt

Preheat the oven to 350 degrees.
Toss the walnuts with the melted butter and spread on a baking sheet. Toast in the oven for 8-10 minutes or until golden brown. Watch carefully to avoid burning. Allow to cool before using.

Place the spinach, walnuts, mandarin oranges, and red onion in a large salad bowl.

Combine the oil, orange juice, vinegar, sugar, and salt in a jar with a tight fitting lid. Shake vigorously to combine.

Toss the salad with enough of the dressing to coat. tore leftover dressing in the refrigerator.

Note:
I actually toasted my walnuts on the cook top with a medium size saute pan over medium heat. If doing it this way start with an un-heated pan. I find it easier to do it this was to avoid burning.
If you do not have a jar to combine the dressing, just use a wisk instead.

Enjoy!!!

Creamy Corn Pudding

This great side dish also is from the cookbook, Sundays in the South. I served it with my previous post Citrus Marinated Chicken. Recipe folows:

Ingredients

2 rolls frozen white creamed corn, thawed (well I live in Maryland so this must be primarly a southern thing. I could not located this exact product so I used 3 cans of creamed corn as a substitute, it work just fine)
1/2 stick butter, melted
3 Tbsp. sugar
1/2 cup milk
1 cup cheddar cheese, grated
2 Tbsp. flour
3 eggs, beaten

Preheat oven to 350 degrees.

In a medium bowl combine all ingredients. Pour into a greased 2 quart baking dish.
Bake 45 minutes or until set and golden.

Note
Wonderful leftovers.I thought it was even better the next day.


Enjoy!!!

Citrus Marinated Chicken

My sister Pam was so sweet to send me the cookbook, Sundays in the South, as an Easter gift. My sister owns a home furnishing boutique outside of Knoxville Tennessee. The author of this cookbook,Ginny McCormack, did a book signing at my sister's store. I feel so fortunate to have a autographed copy of this wonderful book. It not only gives you complete menus but also great plating and table scape ideas and additional favorite southern classics. I highly recommend adding this book to your cookbook library.
This recipe is so easy and was a huge hit with my Husband. I will be making it often this summer! Recipe follows:

Ingredients

12-14 boneless chicken thighs, skin on
1 cup soy sauce
1 cup orange marmalade
1 cup lemon juice
Salt and pepper


Directions

Place the chicken in a zip loc bag or container with a lid. Combine the soy sauce, orange marmalade, and lemon juice. Pour the marinade over the chicken. Seal the container and refrigerate for 2 hours or longer.

For grilling
Rub the grill with oil to avoid sticking. Preheat the grill to medium high heat. Remove the chicken from the marinade, sprinkle with salt and pepper and grill, skin side down, for 6-8 minutes. Flip the chicken and cook an additional 4-6 minutes or until the juices run clear.

Notes

Discard the marinade after use
The leftovers make a wonderful chicken for chicken salad

Enjoy!!!

Lobster and Shells

This recipe is a Barefoot Contessa masterpiece. Ina Garten is definitely one of my favorite celebrity cooks. Her recipes tend to be so simple to prepare. Always with the best ingredients and most often can be made in advance. This recipe is no exception. Recipe follows:

Ingredients

Kosher salt
Good olive oil
1 pound small pasta shells (I could only find medium, and it worked fine)
Kernels from 8 ears of corn (about 6 cups)
12 scallions, white and green parts, thinly sliced
2 yellow or orange peppers, seeded and small- diced
2 pints cherry tomatoes,halved
2 pounds fresh lobster meat,medium -diced
1 1/2 cup good mayonnaise
1 cup sour cream
1/2 cup freshly squeezed lemon juice (4 lemons)
Freshly ground black pepper
1 1/2 cups fresh dill

Directions

Bring a large pot of water to a boil and add 2 tablespoons of salt and a dash of olive oil. Add the pasta and cook it for 8 to 10 minutes, until al dente. Add the corn kernels to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes, and lobster. Tossing gently to combine. Allow to cool slightly.

In a small bow, whisk together the mayonnaise, sour cream, lemon juice, 4 teaspoons salt, and 2 teaspoons black pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Check the seasonings and served chilled or at room temperature.

Notes:

This recipe serve 16 servings...so it certainly could be cut in half..However it is a crowd pleaser and makes awesome leftovers.

I think shrimp could be substituted for the lobster...if so I would recommend roasting the shrimp in the oven with olive oil and salt and pepper. I would use a 21/25 count. I would of course remove the tails and split in half. I would still use 2 pounds. Remember the shellfish is the star!

Enjoy!!!

I Took A Break From Blogging

Well, it has been awhile since I have written a new post. However, I have so many new and exciting recipes that I have tested. I have also explored several new cookbooks and have so many new entertaining ideas. So I plan to catch you up on all that I have found and I hope you find them as wonderful as I have!!! Here Goes!!!

Challah French Toast

This is so wonderful and really is a WOW presentation on a Platter or on a buffet. I love to make this on the weekends for my Husband and I. If you are making it for a crowd you can keep it warm in your oven on a wire rack on a baking sheet at 250 degrees. recipe follows:

Makes 8 slices

Ingredients:

6 extra-large eggs
1 1/2 cups half-and half or milk ( if using milk use whole milk)
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 tablespoon good honey

1/2 teaspoon Kosher salt
1 large loaf of Challah bread
Unsalted butter
Vegetable oil

To Serve:
Pure maple syrup
Good Raspberry preserves (optional)
Sifted Confectoioners' sugar (optional)

Directions:
Preheat oven to 250 degrees.

In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the Challah in 3/4-inch-thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.

Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on the sheet pan and keep warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it is all cooked. Serve hot with maple syrup, preserves, and/or confectioners' sugar.


Enjoy!!!

Salmon and Spinach Cakes

This recipe is from the Magazine Food and Wine. Nice twist on salmon. I also like any dish that can be made ahead to be cooked off right before serving.I really believe that makes for a much more enjoyable meal. Your prep clean-up is already done. All you need to do is cook and serve. Recipe follows:
Makes 12 cakes

Ingredients:
1 1/2 pounds large Yukon Gold potatoes
5 ounces baby spinach
1/2 cup mayonnaise
1 jalapeno, seeded and minced
3 tablespoons chopped dill, plus dill sprigs for garnish
Kosher salt
1 1/2 pounds skinless salmon fillet, cut into 1/2-inch pieces
1/4 cup plus 2 tablespoons heavy cream
1/4 cup minced onion
Vegetable oil, for frying

Directions:
In a medium saucepan, cover the potatoes with water. Simmer over moderately high heat until tender, about 30 minutes. Drain and let cool. Peel the potatoes and cut them into 1/4-inch dice. Transfer to a large bowl.
Meanwhile,in a large skillet, heat 2 tablespoons of water over moderately high heat. Add the spinach in batches; cook until wilted. Drain. squeeze dry and coarsely chop.
In a small bowl, mix the mayonnaise, jalapeno and chopped dill and season with salt.
Put the salmon in a food processor and pulse a few times, until chopped. Pulse in the cream until incorporated. Add the salmon to the potatoes. Stir in the spinach and onion and season with salt. Form 12 patties.
In a large nonstick skillet, heat 1/8 inch of oil. Add half of the cakes and fry over high heat until lightly browned on the bottom, 1 minute. Reduce the heat to moderately high and cook until well browned, 2 minutes. Turn and cook for 3 minutes, until browned. Repeat with the remaining cakes; add more oil to the pan as needed. Garnish the cakes with dill and serve with the sauce.


Enjoy!!!

Sauteed Spinach with Onions

Spinach is such a wonderful side dish. This is so simple to prepare and is loaded with flavor. A pinch of Nutmeg is a key ingredient that makes it special. Remember just a pinch though. Nutmeg can be very over powering otherwise. Also when preparing any greens a pinch of nutmeg makes a wonderful difference. Recipe follows:
Serves 4

Ingredients:
9 oz. Baby Spinach
1 Yellow onion, medium in size, cut in half and sliced thinly
2 Tablespoons unsalted butter
1 Tablespoon olive oil
1 Teaspoon Kosher salt
1/2 Teaspoon coarse black pepper
1/4 Teaspoon garlic powder
1 Pinch Nutmeg

Directions:
Saute onions in butter and olive oil until translucent. Add Spinach, salt, pepper,garlic powder and nutmeg. Toss over heat until Spinach is wilted. Taste to see if adjusting seasoning is necessary. Serve immediately.
Enjoy!!!

Basmanti Rice with Spring Onions

Sometimes we focus so much on the entree of our meal that we loose sight of making are side dishes special. Basmanti Rice is a staple in my pantry so I do like to jazz it up a little when I serve it! By using stock or broth instead of water you are adding a wonderful richness. Also by sauting the rice in olive oil first you are adding a slight nuttiness to the flavor. This is just one of my many versions of this dish. Recipe follows:

Ingredients:

1 cup Basmanti Rice
2 cups homemade chicken stock (or store bought)
1 Tablespoon olive oil
1 Tablespoon unsalted butter
1 Teaspoon Kosher salt
1/2 Teaspoon coarse black pepper
2 Spring onions,chopped on the diagonal including white and green parts


Directions:
Saute rice in olive oil over medium heat for 3 minutes. Add stock, salt,and pepper. Reduce heat to a simmer, cover and cook for exactly 18 minutes. DO NOT PEAK.
Remove from heat add butter and let stand covered for 5 minutes. Fluff with a fork. Top with spring onion and serve.

Enjoy!!!

Prosciutto and Brie Crescent Appetizer

This is so simple and can really be made with any filling you have on hand. I just happened to have Prosciutto and Brie. Recipe follows:

Ingredients:

Prosciutto, 8 thin slices
Brie, 8 1/2 inch wide slices
1 can on Pillsbury Crescent rolls (8 in a can)
Coarse black pepper

Directions:

Preheat oven to 375 degrees. Roll each strip of Brie up with each slice of Prosciutto. Then roll the filling up in each piece of crescent dough. Place on a baking sheet and sprinkle with coarse black pepper. Bake for about 10 minutes or until light golden brown. Remove let stand for about 3 to 4 minutes. Cut each roll on a diagonal and serve warm.

Enjoy!!!

White Lasagna Cupcakes

I recently found this recipe in Food and Wine magazine. Really a neat twist on Lasagna. The individual servings make this very special...The portions are small so it may be more appropriate as a first course or served with a simple green salad for lunch. Recipe follows:

Ingredients:
4 tablespoons unsalted butter, plus more for buttering the ramekins
3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling
1/2 pound lasagna noodles
1/2 cup all-purpose flour
2 cups milk
1 large egg
1/4 cup snipped chives
2 tablespoons chopped parsley
8 ounces Fontina cheese, shredded
6 ounces thinly sliced prosciutto, finely diced
Fresh ground pepper

Directions:
Preheat the oven to 350 degrees. Butter eight 6-ounce ramekins and coat with Parmigiano; tap out the excess. Place the ramekins on a sturdy rimmed baking sheet.
In a large pot of slightly salted water, cook the lasagna noodles until al dente. Drain and cool under running water. Pat dry. Using a 3 1/4-inch biscuit cutter, stamp out 24 rounds (they should fit neatly inside the ramekins).
In a large saucepan, melt the 4 tablespoons of butter. Add the flour and whisk over moderately high heat for 1 minute. Add the milk and whisk over moderate heat until the sauce is bubbling and thickened, about 5 minutes. Remove from the heat and whisk in the egg, chives, parsley and 1/2 cup of the Parmigiano. Let cool slightly, then stir in the Fontina and proscuitto. Season the filling with pepper.
Arrange 1 pasta round in the bottom of each ramekin. Spoon a scant 1/4 cup of the filling into each ramekin and top with another noodle; press to flatten slightly. Top with the remaining filling and pasta rounds. Sprinkle the tops with the remaining 1/4 cup of Parmigiano and cover loosely with foil.
Bake the cupcakes for 20 minutes, until the filling is bubbling. Remove the foil and bake for about 30 minutes longer, until slightly puffed and the tops and sides are golden. Let cool for 20 minutes. Run a knife around the lasagna cupcakes, then invert onto plates, taping firmly to release them. Serve hot or warm.

Enjoy!

Creme Brulee French Toast

This recipe was given to me by a friend. It is her family's favorite Christmas breakfast. I have now started the same tradition in my home. It is so elegant and can be made the night before and refrigerated and baked off in the morning. How great is that!!!
Recipe follows:

Ingredients:
1 stick unsalted butter
1 cup packed brown sugar
2 Tablespoons corn syrup
1 (8 to 9 inch) round loaf of Challah bread
5 large eggs
1 1/2 cups half and half
1 teaspoon Vanilla
1 teaspoon Grand Marnier ( If you do not have this on hand, you can purchase a miniature at your local liquor store)
1/4 teaspoon kosher salt

Directions:
In a small sauce pan melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth. Pour into a 9X13X2 inch baking dish. Cut 6 (1 inch) thick slices from center portion of bread. Reserve ends for another use. Trim crusts off. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half and half, Vanilla, Grand Marnier, and salt until well combined. Pour evenly over bread. Chill bread mixture, covered, atleast 8 hours or up to 1 day.
Preheat oven to 350 degrees. Bring casserole to room temp. Bake uncovered in the middle of oven until puffed and edges are pale golden. 35 to 40 minutes.
Sprinkle with powdered sugar.
Serving suggestions: Top with Maple syrup and fresh raspberries


Enjoy!

Brushetta Topped with Spinach and Fontina Cheese

So simple and so delicious...Great appetizer to add to your menu! Recipe follows:

Ingredients:
1 loaf ciabatta bread
3 cloves garlic
2 pounds baby spinach
olive oil
Kosher salt
Ground black pepper
Fontina Cheese,shredded

Directions:
Slice ciabatta loaf to desired thickness. Toast in a 375 degree oven. Remove and rub bread while warm with 1 peeled garlic clove.
Saute, over medium heat, Spinach with olive oil and remaining 2 garlic cloves, minced. Season to taste with kosher salt and ground black pepper.

Top each slice of bread with desired amount of spinach and top with Fontina cheese. Place on baking sheet and brown slightly under the broiler. This only takes a few seconds so don't walk away from your oven. Serve warm.


Enjoy!

Beer Bread

This bread pairs well with chili, soups or stews.So easy to prepare. Recipe follows:

Ingredients:

3 cups self rising flour
3 tablespoons granulated sugar
1 12 oz regular beer (not light beer)
1 tablespoon unsalted butter, melted

Directions:

Preheat oven to 350.
Combine all ingredients well. Pour mixture in a well greased loaf pan. Bake for 50 minutes. Half way through the cooking process brush top with melted unsalted butter.
Serve warm.

Enjoy!

White Chicken Chili

This is a recipe for chili that I have been making for over 20 years. It is loaded with South Western flavors and a twist on the more traditional chili.

Ingredients:

1 pound dried Northern White Beans, rinsed
2 pound boneless chicken breast
1 teaspoon olive oil, additional to roast chicken
2 medium onions, chopped
4 garlic cloves, minced
2 small cans chopped mild green chilies
2 teaspoon ground cumin
1 1/2 teaspoon dried oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
6 cups chicken broth
3 cups grated Monterey Jack cheese
Sour cream
Salsa
Fresh cilantro, chopped


Directions:

Soak beans overnight covered with cold water by atleast 3 inches.
Toss chicken with olive oil and season with salt and pepper. Roast at 425 degrees until just tender about 15 minutes. Remove and cool.
Drain beans. Heat olive oil in large saucepan over medium to high heat. Add onions and saute until translucent, about 7 minutes. Stir in garlic, chilies, cumin, oregano, cloves, and cayenne pepper and saute an additional 2 minutes. Add beans and stock and bring to a boil. Reduce heat to a simmer until beans are tender. Stir occasionaly. Cook for about 2 hours.
Add chicken and 1 cup of cheese. Stir in well. Season with salt and pepper to taste.
Serve with remaining cheese, sour cream, salsa, and fresh cilantro.


Enjoy!

The Dutch Baby German Pancake

I saw this recipe being prepared on The Martha Stewart Show. I had to try it! It is simply awesome.
Recipe follows:
Ingredients:

1/3 cup all-purpose flour
1/2 cup whole milk
2 large eggs,lightly beaten
Pinch of freshly grated nutmeg
4 tablespoons unsalted butter
2 tablespoons confectioners' sugar
Juice of 1/2 lemon
Jelly, jam, or marmalade, for serving

Directions:

Prheat oven to 425 degrees. In a medium bowl, lightly beat flour, milk, eggs, an nutmeg until just combined. batter will be slightly lumpy.

Melt butter in a 12-inch cast-iron skillet over medium high heat. Add flour mixture and transfer to oven. Bake until pancake is golden brown, 15 to 20 minutes.

Sprinkle pancake with sugar and return to the oven for 2 minutes. Remove from oven and sprinkle with lemon juice, serve immediately with jelly, jam, or marmalade.

Enjoy!

Weekday Potato Bake

This is a recipe published by the company Simply Potatoes...Their potato products are excellent and can be found in the diary section of your grocery store. This is a great casserole style dish that can be prepared the day before an cooked right before serving.
Recipe follows:

Ingredients:
12-16 oz bulk pork sausage or lean ground beef
1/2 cup chopped green bell pepper
1 package(1 lb-4oz)Simply Potatoes Southwestern Style Hashbrowns
2 cups shredded Cheddar and Monterey Jack cheese blend
4 eggs
1 cup milk
1 medium tomato,chopped

Directions:

Heat oven to 350. Spray 8 inch square baking dish with nonstick cooking spray.
In a large skillet, cook sausage or beef and bell pepper until brown. Drain.
In baking dish, layer half the potatoes, half of the sausage or beef and 3/4 cup of the cheese, repeat. Combine eggs and milk in medium bowl; beat well. Pour evenly over mixture: press lightly. Cover with foil and bake 45 minutes.

Uncover, and add tomatoes and remaining 1/2 cup cheese. Bake uncovered, for an additional 10 to 15 minutes or until knife incerted in the center comes out clean. Let stand for 5 minutes before serving.

Enjoy!

Creamed Chipped Beef Gravy

This is true old style comfort dish. I had the wonderful opportunity to make it recently while visiting my Brother and his family in Mrtyle Beach, South Carolina. It was a family favorite growing up and has brought back so many wonderful memories.
Recipe follows:

Ingredients:
2 jars dried chipped beef, chopped
4 Tablespoons unsalted butter
4 tablespoons all purpose flour
2 cans evaporated milk
2 cups whole milk
1 teaspoon Worcestershire sauce
1/2 teaspoon ground pepper

Directions:
In a large skillet over medium to low heat, saute chipped beef,butter, and flour until well combined.

Add evaporated milk and stir constantly.Next add milk continue to stir and bring almost to a boil. At this point you should have your desired thickness.

Reduce heat to a simmer and add Worcestershire sauce and ground pepper. Continue to stir for 2 more minutes.


Enjoy!

Marilyn's Meatballs

Marilyn is one of my dearest friends and she has such wonderful recipes she has shared with me over the years. This is yet another one...It is tried and true and so so easy.
You do not have to make everything from scratch...Sometimes assembling a dish is all that is needed. Recipe follows:

Ingredients
1 jar Heinz Chili Sauce
1 18 oz jar grape jelly
1 bag frozen Italian style mini meatballs (about 60-65 in a bag)
1/2 cup water

Directions:
Combine Chili Sauce, jelly, and water in a stock pot over medium heat. Bring to a boil. Stir often to combine well. Add meatballs frozen and reduce heat to a simmer.Cover and stir frequently for about 30 minutes.
This dish comes out perfect everytime. Always a crowd pleaser. Leftovers, if there are any, are great served over rice as a main course.


Enjoy!