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Company’s Comin’ Spaghetti

2 lbs. Ground Chuck        1 Can Stewed Tomatoes
1 Can Tomato Soup          1 Bag Seasoning Blend
1 Large can Sliced Mushrooms
1 Large Can Pitted Black Olive Slices
Crushed Red Pepper to Taste
1 Mushroom Can Full of Half & Half
1 lbs. Grated Sharp Cheese (1 bag shredded)
12-16 oz Angel Hair pasta, boiled

Brown ground chuck & seasoning blend, seasoning with a little bit of  Tony’s. Drain. Mix all other ingredients except pasta.  Simmer. Then add pasta and bake at 350 til hot & bubbly. Serve with Parmesan cheese.
Found this tried & true recipe from my Mom and just had to cook and share it with you again!   One bite was all it took to bring me back to the past — and the grandkids loved it too!



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Miss Pam’s Red Beans & Rice

1 lb dried red beans                   2 sticks butter

2 C finely chopped onions       2 T minced garlic

2 C finely chopped celery

2 C finely chopped bell pepper

1 lb smoked sausage, cut into 2-1/2 inch pieces

2-4 smoked ham hocks


Cover the red beans with water and soak overnight.

Melt 1 stick of butter in a 7-qt saucepan over medium heat.  Add the onion and garlic and saute til translucent.  Add celery, bell pepper and sausage, cooking until vegetables are tender and fat has rendered from the sausage, about 10 minutes.

Drain beans and add to the pot with ham hocks.  Cover with water and bring to a simmer.  Cook until the beans are soft, about 2.5 hours, stirring often to make the beans creamy.

Remove ham hocks, cutting meat from bone and adding to red beans.  Stir in remaining stick of butter (optional).  Serve over hot rice!

Jeffrey’s wife, Pam, served this and it was hit!  She couldn’t bear to add the 2nd stick of butter … but I will! And remember, Monday in S. LA is red beans & rice day!


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Sausage & Grits Christmas Pie

3 cups whole milk                     1/4 cup unsalted butter

3/4 cups uncooked regular grits       1 tsp kosher salt

1/4 tsp black pepper/divided    1 C shredded Sharp Cheese

4 oz Velveeta — regular or Mexican

8 oz ground pork sausage         6 large eggs

1 C heavy cream                       1 T Dijon mustard

1/4 C sliced green onions         1/4 C grated Parmesan

1 Can Rotel  – optional             1-2 T Tony’s optional

Cook in spring-form pan for best presentation.  Bring milk and butter to simmer; stir occasionally for 5-7 minutes; Stir in grits, 1/4 tsp salt, 1/4 tsp pepper, stirring often until grits are tender & thick. Remove from heat and stir in cheddar cheese and Velveeta.  Mix, pour into lightly greased springform pam.  Chill and cover, refrigerating for 8-24 hours.

Meanwhile, cook sausage. After cooked, drain on paper towels and store in fridge overnight.

Breakfast morning: Preheat oven to 325.  Place springform pan on foil lined baking sheet; Whisk together eggs, cream, mustard, and other seasonings. Add green onions and sausage.  Pour evenly over grits. Bake until set, about 1 hour.  Sprinkle with parmesan. Let stand 20 minutes. Remove outer ring .. Voila, Beautiful Breakfast Pie for Christmas Morning … We tested it and loved it!


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Sweet Potato Cornbread Dressing

2 Cups peeled and chopped fresh sweet potatoes

1 Cup chopped onion*         1 Cup chopped celery*

2 T butter                                 1/4 Cup chopped parsley*

1 tsp. ground ginger             1/4 Cup pecans

5 Cups crumbled corn bread-2 pkgs Jiffy CB mix

Chicken Broth—2– 2 1/2 Cups or so

* 2 Cups Creole Seasoning Blend

In a large skillet, cook sweet potatoes, onion and celery in butter for 8-10 minutes or until tender.  Spoon mixture into large mixing bowl.  Stir in parsley and ginger. Add cornbread and pecans.  Toss gently to coat.

Add enough chicken broth to moisten.  (Taste test before baking!)  Bake uncovered in a 375 degree oven 45 minutes or until heated through.

My mother was a cornbread dressing expert — every holiday we were designated taste testers of the raw batch, offering sage childish advice of more this, more that!  She would have loved this variation as much as my kids now do.

Be sure to let the pros taste test before baking!

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Sunday Shrimp Fajitas

1 yellow onion, sliced             1.5 lbs shrimp, peeled

1 each red, yellow & green bell pepper, sliced thin OR

1 14 oz pkg frozen red, green, yellow strips, thawed

1.5 Tbsp extra-virgin olive oil                

2 tsp chili powder                    1 tsp kosher salt              

Black pepper to taste             1/2 tsp onion powder         

1/2 tsp ground cumin             1/2 tsp smoked paprika

1 lime                                         Fresh cilantro   

Tortillas, warmed
In a large bowl, combine onion, bell peppers, shrimp, olive oil, salt & pepper and spices. Toss to combine. Chill overnight. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and coat with Pam. Spread shrimp mixture in a single layer on baking sheet. Cook in oven for about 8 minutes, then switch to broil for an additional 2 minutes or until shrimp cooked through. Squeeze juice from lime on top and garnish with chopped cilantro. Serve in warm tortillas. I served this for Sunday lunch with sour cream, salsa, jalapenos, Wholly Guacamole, and shredded cheese and it was so good and easy!!  Enjoy!
Thanks Aimee Broussard!



Brown Sugar Pork Tenderloin

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3 lbs pork tenderloin (a package of 2)

1 lb bacon

3/4 C soy sauce

1 T minced onions

1/2 tsp garlic salt

1 T white or wine vinegar

1/4 tsp salt

1 dash pepper

3/4 C brown sugar


                 Cut the tenderloins in half.   Wrap the tenderloins in bacon.  Place in an 8.5 x 11 pan.  Poke holes in meat with a fork.

                 Combine remaining ingredients in a small bowl.  Pour marinade over meat.  Refrigerate, uncovered, 2-3 hours or overnight.

                 Bake in a 300 degree oven for 2-3 hours.  If the bacon begins to burn, cover with foil halfway. 

                 Remove from oven, cut into small slices allowing the meat to absorb the excess juices in the pan.  Serve!


My friend Mary served this at a casual dinner — it was delicious.  And I served it for Sunday lunch … yummy!


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Shrimp Jambalaya

1 lb andouille sausage, sliced                       2 Tbsp canola oil

2 C diced sweet onion                                  1 C diced celery

1 large red bell pepper, diced                  4 garlic cloves, minced

1 bay leaf                                                        2 tsp creole seasoning

1 tsp dried thyme                                         1 tsp dried oregano

3 C chicken broth                                        1 lb raw shrimp

2 C pulled cooked chicken                           Chopped green onions

2 (10oz) can Rotel, drained, regular if you like it spicy hot OR

1 (10 oz) can Rotel and 1 (10 oz) can diced tomatoes

2 Cups uncooked long grain rice (I use Crowley’s Supreme Rice!)

Cook sausage in hot oil in Dutch Oven or deep skillet over medium-high heat, stirring constantly, until browned.  Remove with slotted spoon and set aside.

Add onion, celery, bell pepper, garlic, bay leaf, creole seasoning, thyme, and oregano.  Saute until vegetables are tender. Stir in tomatoes, chicken broth, rice, chicken and sausage.  Bring to a boil over high heat.  Reduce heat to medium, cover and simmer, stirring occasionally, 20 minutes or until rice is tender. 

Stir in shrimp; cover and cook 5 minutes or until shrimp turn pink.  Serve immediately and garnish with chopped green onions.   This has a really good flavor and stove top easy!