Marion's Veggie Bars

If vegetarians eat like this, count me in!  These are DEEEEE-LICIOUS!  Marion said she took these veggie bars to a Power Squadron party and they loved it so much they published it as their favorite appetizer in their newsletter!  Even Ira Lee could successfully make these… she made them often after Marion shared the recipe with her.  So, here it is:

Start with 2 cans crescent rolls or pizza dough... bake it 10 minutes.  Then, make your spread...

Spread Ingredients:

2 (8 oz) pkg cream cheese

1 c mayonnaise

1 pkg Hidden Valley Ranch mix

Then, add your toppings:

¾ c shredded carrots

¾ c chopped broccoli

½ c chopped green pepper

½ c chopped cauliflower

¾ c shredded cheese

(May also use celery, ripe olives, green onion or seeded chopped tomato)

Directions: 

Bake the crescent rolls flat on an ungreased cooking sheet so it’s one big flat piece of dough.  Bake at 375 degrees for 8 – 10 minutes.  Let completely cool.

Spread cream cheese mixture over the crescent roll dough.    

Sprinkle vegetable toppings on cream cheese mixture then sprinkle with shredded cheese.

Here's a photo before I cut it:

Cut in squares, place in refrigerator. (Make the day before.)

And here's a picture as I started placing them on my serving tray:

When you cut the veggie bars, they are hard to work with because the cream cheese is soft, but they firm up nicely in the refrigerator.   And, they are DEEEEEE-LICIOUS!

Stuffed Jalapeno Peppers

I have very fond memories of Marion's stuffed bell peppers... I used to LOVE the inside and give the bell pepper to Mike!  Well, my best friend, Susan, made stuffed jalapeno peppers for Christmas this year, so I asked her to share her recipe... She says they are easy to make and very delicious!  Here is her recipe:
1        pound bulk pork sausage – I use Jimmy Dean
1         package 8 oz cream cheese – softened
1         cup (4 oz) shredded Parmesan cheese
22   large jalapeno peppers, halved lengthwise and seeded **
Ranch salad dressing – optional

In a large skillet, cook the sausage and drain and cool.  In a small mixing bowl, combine the cream cheese and Parmesan cheese; fold in sausage.

Spoon about 1 tablespoon of mixture into each jalapeno.  Place on a cookie sheet and bake uncovered in 425° oven for 15 – 20 minutes or until filling is browned and bubbly.  Serve with ranch dressing.

**Note:  When washing, cutting and seeding the jalapeno peppers, wear rubber or plastic gloves to protect hands.  Avoid touching face.

Options:  you can cook on BBQ pit also and for those bacon lovers – wrap a piece of bacon around jalapeno before baking.

Here's a picture... they do look yummy!  Thanks for sharing with us, Susan!

Stay tuned... I plan on taking pictures of some yummy food at Michael Anne's on Christmas Day!

Cooking Class in St. Louis

Last night Craig and I went to a cooking class. (Some friends had to cancel at the last minute and since it was a non-refundable fee, they let us take their place!)  It was a French Cuisine Theme... and all I can say is, OOH LA LA!

First up was Vol-au-Vent au Fruits de Mer
Don't let the word "fruits" fool you... there was no fruit involved.  It was a puff pastry with lobster and scallops.  Of course, the scallops were cooked in wine... and other things...

This was paired with a delicious sparkling wine...

Next was probably my favorite... Poached Pear-Goat Cheese Salad 
The pears were poached in a bottle (or two) of port wine.  Very yummy!

This was paired with our next wine...

Then, on to the main course... Duck Confit with Cherry Sauce.  It was served with potatoes, carrots and spinach and the duck was laid on top of the cherries and cherry sauce.  Very yummy!

It was paired with a red wine...

And, finally dessert!  Chocolate Hazelnut Dacquoise.  I'll let the picture and video explain...

It was a fun night... full of education and GREAT food!  Thanks to Dave and Gabby for giving us their spot... and we do plan on doing it again.  Hopefully next time we will all four go together!

St. Thomas Moore's Corn and Shrimp Soup

This soup is a St. Thomas Moore favorite, often served at birthday luncheons for the STM office staff.  Here's the recipe...

Ingredients:

1 cup medium thick roux

3 medium onions, chopped

6 cloves garlic, minced

1 bell pepper, chopped

3 ribs celery, chopped

2 bunches green onions, chopped

1 (6-oz) can tomato paste

1 (8-oz) can tomato sauce

1 (10-oz) can Rotel tomatoes, diced

2 (14-oz) cans chicken broth

4 (12-oz) cans Niblet corn

Water

2 – 3 lbs shrimp, peeled and deveined

Directions: 

Sauté onions, garlic, bell pepper, celery, green onions in roux until softened.

Add tomato paste and stir.  Add tomato sauce and Rotel tomatoes, and stir again.

Add stock, stir, and simmer 10 minutes.

Add corn and water to bring to desired consistency.  Simmer 30 minutes.

Stir in shrimp and cook until shrimp are cooked.

Serves 10 – 12.

It was pretty good, but my best friend Susan has a recipe that is a lot easier and really just as good... here's a photo of it:

 

Nesi gave it three wags...

Now to decide on my next adventure in the kitchen...

Aimee

Snow Day...

It snowed last night!  Not to fear... Craig is digging out so he can get his Starbucks fix!  And, there's a party for the Saints v Rams game today.  GEAUX SAINTS!

They are expecting a HIGH of SIX degrees in St. Louis tomorrow!  It's a perfect day for Vegetable Beef Stew... it's on the stove now... can't you smell it?  Mmmmmmmmmmmmm..........

I really need to move south... or to Los Angeles...

Aimee

My first failure...

This is something Marion used to bring to the Carnival Balls in Baton Rouge.  She said they lost their minds over these!  She would make bite size pies for carnival food, but said you can also make large ones for luncheons.

Well, meat pies were good in theory and I do remember them being wonderful.  But, I'm sad to report that I give up.  Here's what my meat pies look like (and this is the good one!) before baking:

MEAT PIES: 

1 lb butter

1 lb Philadelphia cream cheese

4 cups flour

FILLING:

1/3 cup seedless raisins

1 clove garlic, minced

3 – 4 tbl olive oil

3 – 4 tbl beef bouillon

½ small onion, minced

½ lb ground beef

1 tsp flour

1 doz green olives, chopped

salt and pepper to taste (red and black pepper)

Directions: 

Soak raisins in boiling water about 30 minutes. 

Saute onion, garlic and beef in olive oil.  (You may add hot sausage to the ground beef.)

Then add flour and brown. 

Add bouillon, raisins and olives. 

Season and fill pie crust. 

Bake at 425 degrees for 8 to 10 minutes. 

Craig took over once I gave up because he couldn't stand all that waste... he did pretty good!  They tasted okay... but were a LOT of work.

Nesi only gave this two wags...

Taco Soup

This recipe calls for a chopped onion... so I decided to try Anna's trick.  Here are my protected eyes...

Worked like a charm... thanks, Anna!

Let me tell you, this is the BEST Taco Soup I have ever had... and I've made it lots and we used to love my old recipe.  This was much better... here's what Craig's first bowl looked like (yes, he had two!).  It was so delicious!

It was PERFECT for this cold St. Louis weather we have been having.  Here's the recipe:

1 ½ lbs lean ground beef

1 onion, chopped

1 can diced tomatoes

1 can tomatoes and green chilies

1 can tomato sauce

1 can whole-kernel corn, undrained

2 cans kidney beans, undrained

1 can beef broth

1 pkg. taco seasoning mix

Directions: 

In Dutch oven, brown meat and onions until meat is no longer pink.  Drain off fat.

Add diced tomatoes, tomatoes and green chilies and tomato sauce.

Add corn, kidney beans, beef broth and taco seasoning mix.

Simmer about 30 minutes.  Check for seasoning.  (Do not oversalt because the corn chips will be salty.)

Serve over crushed corn chips.  Top with sour cream, green onions, grated cheese and chopped jalapeno slices if desired.  Here are my toppings:

Serves 8 to 10... and perfect for this cold St. Louis weather.

Thanks, Marion!

Baked Beef Brisket

Marion got this recipe from the Vacajun Cookery cookbook that the BRAS (Baton Rouge Auxiliary Squadron) published.  (Side note: that's the first cookbook I ever liked, and I still like it today!)  So, here's the recipe and notes from Marion...

large beef brisket
Lawry’s seasoned salt
Celery salt
Worcestershire sauce
Garlic powder
1/2 cup water

Trim fat and season brisket liberally with celery salt, seasoned salt, and garlic powder.  Rub with Worcestershire sauce  Cook at 475 for 30 minutes, uncovered.  Add 1/2 cup water; cover and cook at 250 for 2 and 1/2 hours.  Skim fat, saving juices to serve with brisket.  serves 12 to 14 may use al. foil to cover after adding water.

You should smell my house!  Craig is going to think TODAY is his birthday (it was actually yesterday!)!  Here's a picture of the brisket... in the Alzheimer-laden pan...

We feasted!  Marion suggested sweet potato and Craig loves brocolli... so here's his plate:

Heaven!

Shrimp and Andouille Spaghetti

Marion remembers the Power Squadron Auxiliary getting together at Barbara's Huet's house and making this for a members' supper.  Well, after making it I completely understand why it took the ENTIRE Auxiliary to make this stuff!  Holy smoke is it ever labor intensive.  I'm sure the men DID NOT appreciate the effort that went into this meal!

With that said, it is DELICIOUS!

Here's a picture:

And, Nesi's rating is...

She licked the platter clean, too!

Here's the recipe (if you are brave enough to cook it... just be sure you have a lot of time!):

First, the ingredients:

·         3 stalks celery

·         2 ½ sticks butter

·         3 onions – chopped

·         1 bell pepper – chopped

·         1 tsp garlic – chopped

·         1/3 cup flour

·         1 bunch green onions – chopped

·         2 lbs peeled shrimp (sautéed or boiled)

·         1 lb Andouille cubed, cooked and drained

·         1 lb Velveeta cheese

·         1 pint half and half

·         Tony’s seasoning

·         1 – 2 lbs cooked spaghetti (thin)

Now, the directions: 

Sauté onions, pepper, garlic and celery in butter.  Cook until soft – about 30 minutes.  Slowly stir in flour.  Add green onions.  Add cheese, milk, andouille which has been cooked and drained, and shrimp which have been peeled and sautéed or boiled and seasonings to taste.  Cook 15 or 20 minutes.  Add cooked spaghetti and let sit 10 – 15 minutes.  Spread in baking dish and top with grated cheddar cheese.

Bake 350 degrees to melt cheese.

Enjoy!

Marion's Hot Tamale Pie

First of all, let me say that chopping onions is always a problem for me... here are my eyes after just three slices of the onion!

Now for the recipe...
Brown chopped onion till soft (can add a little garlic if you want)

Add ½ bell pepper chopped

Add 1 ½ lb ground beef

Brown meat

Add 1 can tomato sauce and 1 can petite chopped tomato

Cook all that… add a little salt pepper and one teaspoon chili powder

Add 1 can corn

Stir that up

Pour mixture into baking dish... here's a photo of it at this stage...

Get jiffy cornbread mix… follow package directions… pour that on top of ground meat mixture…

Bake at 350 about 30 minutes (uncovered) until cornbread is brown.  Here's a photo of the finished meal! (And it smells YUMMY!)

This is something Marion just made up... she just gave me the recipe over the phone.  Mike loved this!  He would microwave it until it was all gone! 

Craig gives it two thumbs up and Nesi gives it five wags!  It was really delicious! Here's a picture of his plate:

Now to pick my next meal...