Country Cookin'
 For information, or to submit a recipe, contact Jim Horton: (903)885-2030. |
Beef and Mushrooms
Sept. 4, 2008
- 3 lbs. cubed beef
- 2 cans of Cream of Mushroom soup
- 2 cans sliced mushrooms
- 1/2 cup cooking sherry
- 1 pkg. dry onion soup
- Egg noodles
Combine all ingredientsexcept the egg noodlesin a deep dish. Cook at300 degrees F for3-1/2 hours. Stirthree times duringcooking. Serveover noodles.
Fiesta Hominy Casserole
August 28, 2008
- 1 tbsp. vegetable oil
- 1 medium onion, chopped
- 1/2 tsp. cumin
- 1/2 c. grated reduced-fat cheddar cheese
- 1 clove garlic, minced
- 2 cans (14.5 ounces) hominy
- 3/4 cup nonfat sour cream
Saute onion and garlic in oil.Add rest of ingredients andpour into prepared casseroledish. Bake at 350 degreesFahrenheit for 15-20minutes. Makes 8 servings.
--From Mary Sue Cole, Hunt Co. Extension Agent
Hot Pepper Mix
August 21, 2008
- 4 cups sliced carrots
- 3 cups sugar
- 4 cups cut cauliflower
- 1-1/2 tsp tumeric
- 1-1/2 cup cut bell pepper
- 1-1/2 tsp celery seed
- 12 cups sliced jalapenos
- 1 tbsp mustard seed
- 5 cups vinegar
Bring vinegar, sugar, tumeric, celery and mustard seeds to a boil. Add carrots, cauliflower, bell pepper, and jalapenos to mixture and return to boil. Cook for 15 minutes. Put in sterile jars and seal. Water bath for 15 minutes. Yields 7 pints.
Chicken Rice Casserole
August 14, 2008
- 1-1/4 cup rice, cooked
- 1 pkg dry onion soup mix
- 1 can cream of chicken soup
- 2-1/2 cup water
- 4 chicken breasts
Mix rice, dry soup mix, can of chicken soup and water together.
Pour into 9 x 13 baking dish. Place chicken, skin
side up, on top of rice and soup mixture. Melt 1/4
stick of butter and drizzle over chicken. Cover
and bake at 350 degrees F for approximately 1-1/2
hours.
Strawberry Bread
August 7, 2008
- 2 (10-oz) pkgs frozen strawberries
- 3 cups flour
- 4 eggs
- 2 cups sugar
- 1 cup oil
- 1 tsp baking soda
- 1 tsp salt
- 1 cup chopped pecans
Thaw strawberries. Preheat oven to 350 degrees F.
Mix flour, sugar, baking soda, salt, eggs, oil and
strawberries. Mix well. Add pecans. Bake 50
minutes to one hour, until firm.
BREAD PUDDING WITH RAISINS
July 31, 2008
- 10 slices raisin bread, torn into pieces
- 8 eggs, beaten
- 1 cup sugar
- 8 cups milk
- 2 tablespoons vanilla
- cinnamon
- brown sugar
- Nutmeg optional
Layer bread into buttered 11x13 pan; sprinkle with cinnamon. Whisk eggs, milk, sugar and vanilla together. Pour mixture over bread and refrigerate for 4 hours; overnight is also fine.
Sprinkle generously with brown sugar and a dash of nutmeg. Bake for 1 hour at 350 degrees F or until puffed and golden and knife inserted in center comes out clean.
From Mary Sue Cole, Hunt Co. Extension Agent
Gilmer Buckeyes
July 24, 2008
- 2 lb creamy peanut butter
- 1 lb chopped pecans
- 1 box powedered sugar2 (12-oz)
- pkg chocolate chips
- 1/4 bar of paraffin wax
Mix all ingredients together (except chocolate chips and parrafin), until smooth. Form small balls and refrigerate. Melt chocolate chips and paraffin together in double broiler. Dip balls in chocolate mixture and place on wax paper until dry.
Enchilada Casserole
July 17, 2008
- 1 lb ground beef
- 6 corn tortillas
- 1-1/4 cup shredded cheese
- 1 onion (large)
- 1-1/4 cup monterey jack
- 2 tbsp chili powder 2 tsp ground cumin
- 1 tsp salt
- 1 can mushroom soup
- 2 cans (15-oz) ranch style beans
- 1 can diced tomatoes and chiles
Cook ground beef and onion. Drain. Add chili powder,
cumin and salt. Cook over low heat for 10 minutes. Spoon
meat into 9 x 13 inch pan. Layer beans, tortillas
and cheese over meat. Spread tomatoes and green
chiles over cheese. Pour soup over tomatoes and
chiles. Cover and refrigerate overnight. Bake uncovered
at 350 degrees F for one hour.
Squash Bread
July 10, 2008
- 1 egg
- 1/2 tsp baking soda
- 1 cup sugar
- 1/2 tsp salt
- 1 cup vegetable oil
- 1/2 tbsp ground cinnamon
- 1/2 tbsp vanilla
- 1/4 tsp baking powder
- 1-1/2 cups flour
- 1/2-1 cup nuts, chopped
- 2 cups grated yellow squash
Preheat oven to 350 degrees F. Coat loaf pan with cooking spray. Beat egg, sugar, oil, vanilla and squash in large bowl. In separate bowl, sift together flour, baking soda, salt, cinnamon and baking powder. Beat mixture into squash mixture. Stir in nuts. Pour batter into pan and bake for 45-55 minutes. Remove loaf from pan and cool on wire rack. Sprinkle cinnamon and sugar over top of warm loaf.
--from Linda McCluskey
Taco Soup
July 3, 2008
- 2 lbs ground meat
- 1 can whole kernel corn
- 1 medium onion
- 1 can ranch-style beans
- 1 can pinto beans
- 3 cans stewed tomatoes
- 1 can chopped chiles
- 1 pkg. dry taco seasoning
- 1 pkg. dry ranch dressing mix
Brown onion and meat. Mix all ingredients together and put in slow cooker. (Cans do not need to be drained.) Cook on low eight to 10 hours. Serve with crackers or corn chips and cheese. Recipe can also be cooked on the stove-top.
