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Monthly Archives: January 2013

Mini Muffalettas

2 12 oz pkg party rolls (16-20 per pkg)
1/2 lb thinly sliced ham
1.5 C shredded Italian 5 cheese blend
1 16 oz jar chopped Italian olive salad, drained

Preheat oven to 375. Split rolls in half and lay on baking sheet. Spread tops with thin layer of butter. Divide ham, cheese and olive mix on each roll. Replace bread tops. Bake
10-15 minutes or until cheese is melted. Makes 32-40.
Make ahead and refrigerate or freeze
until ready to bake. Wrap in foil to keep warm for tailgating! So simple and yet so good!

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Orzo Mediterranean

4 C Chicken Broth 1 Pkg (16oz) Orzo Pasta
1 med. Onion, chopped 4 garlic cloves, minced
2 Tbsp olive oil 2 C crumbled feta cheese
1 pkg (10 oz) frozen chopped spinach, thawed & squeezed dry
1 jar (7.5 oz) roasted sweet peppers, drained & chopped
1 small yellow summer squash, finely chopped
1 Tbsp Cavender’s Greek Seasoning

Bring broth to boil. Stir in orzo and cook over medium heat for 6-8 minutes. Remove from heat.
Saute onion and garlic in oil until tender; add to orzo mixture. Stir in 1 cup cheese, spinach, roasted
peppers, squash and seasonings.
Transfer to greased 13×9 inch baking dish. Sprinkle with remaining cheese. Bake at 350 for 20-25 minutes or until heated through. Serves 12.
Good hot or cold, which makes it a great potluck dish. Add grilled chicken or shrimp for a one dish meal!

Broccoli Cornbread

1 (10oz) pkg frozen chopped broccoli (thawed & drained)
1 onion, finely chopped
3 eggs
½ C milk
2 (8 oz) pkgs. Jiffy corn muffin mix
¾ C (1.5 sticks) butter, melted
1-2 Tablespoons Tony’s Seasoning as desired

Mix the broccoli, onion, eggs, milk, muffin mix and butter in a bowl. Add seasoning to your preference. Spoon the batter into a nonstick 9×13 pan. Bake in preheated oven at 350-degrees for 45-60 minutes.
I use my Momma’s cast-iron skillet to bake cornbread – I guess because that is what she always used and I just love the way it crisps the edges and how it looks being served from a skillet. Old fashioned me!
This is a great accompaniment to a pot of soup on a cold night. My family loves it – especially my health
conscious son-in-law, Hampton!

Brunswick Stew

2 C frozen cut okra, thawed 2 C frozen corn
2 C frozen baby lima beans 2 C Chicken broth
1 C smoky barbecue sauce 1 T worcestershire sce
1 (28 oz) can diced tomatoes 1 med onion, chopped
1 tsp ground pepper 1/2 tsp salt
1 lb. chopped smoked pulled pork (from your favorite BBQ place — that’s what I do!) 1-1/2 tsp hot sauce

Stir together all ingredients in a 6-quart dutch oven and bring to a boil. Reduce heat and simmer one hour, stirring occasionally. Easy breezy!
We had this great soup/stew for New Years Day. I improvised & added some black eyed peas, served with cole slaw and cornbread … VOILA, Southern traditions were met:
Pork for health, wealth and continued prosperity,
Black-eyed peas for good fortune,
Cabbage or greens for paper money, and
Cornbread for gold!