Contributed by: Teri LaFerney
Teri is a great cook and even though her recipes never have eggs in them (because of her son’s egg alergy) her dishes are always big hits at family get togethers.
(This can be doubled to take to social events!)
Brown meat, onions & peppers. Add other ingredients and bake at 350 degrees for 1 to 1 1/2 hours.
Jones :: Sep.03.2007 :: Entrees :: No Comments »
Contributed by: Teri LaFerney
Teri is a great cook and even though her recipes never have eggs in them (because of her son’s egg alergy) her dishes are always big hits at family get togethers.
Unroll the tube of bread dough and slice it lengthwise from end to end leaving about 1/2-inch thickness before cutting all the way through. With a rolling pen, or a glass, roll out the edges of the dough to form a rectangle. Put your meats, vegetables, or your choice of pizza toppings on the dough, then top with cheese. Take the ends of the dough on all sides and pinch together toward the center lengthwise until you form a roll the length of the dough. Pinch the ends together, too, so the stuffing does not seep out as it bakes. Roll it over so that the seam is under the roll and make some vent slices in the top for heat to escape. Spray the top with cooking spray and sprinkle with Italian Seasoning and Parmesan Cheese and Bake at 375 for about 25 minutes until browned. Use the pizza or spaghetti sauce of your choice for dipping.
Jones :: Sep.03.2007 :: Entrees :: No Comments »
Contributed by: Esther Jean LaFerney (Crockett) AKA Grandma LaFerney
This may be the most economical, tastiest, and nutritious meal known to man.
Pour your dry beans out and carefully sort through them because they usually contain small stones, bad beans and other nasty, tooth breaking debris. Rinse and drain beans, and combine ingredients in at least a 3-quart pot with a good lid. The beans will swell to 2 or 3 times the original volume. Bring ingredients to a rolling boil. Cover and lower heat as low as possible while maintaining a simmer. Cook for 4 hours or until tender. Check regularly to make sure that too much of the water doesn’t boil away. Near the end of the cooking time, taste and adjust the seasoning. Serve with corn bread (and Beano). BTW, beans and rice together are a nearly ideal source of complete protein.
Time (and energy) saving alternate method:
The day before you plan to serve this meal, do all of the preparations and actually bring the beans to a boil, then cover and remove from the heat. The next day, bring back to a boil and lower to a simmer. Now the beans will be ready to eat in only 60-90 minutes. However, the flavor and texture will be different from when you cook them for hours. It will still be good, but different. You should try both methods and see for yourself.
By the way, I have read that allowing parboiled beans to soak at room temperature for 24 hours or so helps to break down some of the complex sugars that beans contain and makes them easier to digest, and less gassy. It sounds reasonable, but it’s just hearsay.
Jones :: Sep.03.2007 :: Entrees :: No Comments »
Delicious sausage and cheese quiche with a spicy southwestern flair.
Contributed by: Carol Haworth
Jones :: Aug.28.2007 :: Entrees :: No Comments »
A light Oriental cabbage salad made with turkey, ramen noodles, almonds, sesame seeds and a rice vinegar vinaigrette.
Contributed by: Donna Wheatley
This recipe came to me from a basket party hostess years ago. It is Earl’s favorite summer supper after he has been mowing grass. It makes a lot, so is great for a party, or it can be halved easily. Either way, it gets better with the keeping. To make it a diet dish, toast the seeds in the oven without fat and substitute a bottle of Old Dutch Sweet and Sour dressing and it tastes just as good, but it doesn’t leave over well, as the noodles will get soggy.
Put the following into a fry pan and saute until the seeds turn golden brown:
Jones :: Aug.26.2007 :: Entrees, Salads :: No Comments »
Contributed by: Donna Wheatley
Oven roasted chicken marinated in zesty Italian salad dressing mix.
When Earl and I married, his mother, Jean, presented me with a recipe box full of their family’s favorite recipes: each one typed. (She was a legal secretary) This is one of those recipes and it has been one of our family favorites since 1975. It’s an easy one to make ahead. You can take chicken out of the freezer in the morning. Pour the marinade into the Ziploc bag with it, and leave it out to thaw all day. Then when you get home, put it in the oven and you have supper in an hour. (If you have an oven with a timer, of course, this is a great meal to do for Sunday lunch, or to have ready to put on the table when you get home from work in the evening.)
Marinade:
Marinate serving size pieces of chicken in the above mixture for at least 2 hours in the refrigerator). Arrange chicken in a shallow baking dish and bake for 1 hour at 375 degrees (no cover). It’s a good idea to baste the chicken and turn it over at the halfway mark, but it is not necessary. Serve with rice pilaf. (Rice a Roni makes a good one!)
Jones :: Aug.24.2007 :: Entrees :: No Comments »
Pork Spare ribs ready to come off the grill
Contributed by: David LaFerney
This is a really good-looking main dish recipe, especially if you bring it to the table in one big slab of ribs. Season the ribs with the dry seasoning, place in the oven bag, tie shut and poke a hole or two in the bag to keep it from popping in the oven. If you don’t have an oven bag, just wrap the whole rack of ribs in a couple of layers of saran wrap and then wrap that in aluminum foil. It sounds wacky, but it works just fine at this temperature. Bake on top of a sheet in a 250-degree oven for 2 hours and 15 minutes. The time and temperature are both pretty critical, any less and the ribs won’t be quite tender, any more and they will tend to fall apart before you can finish them on the grill. While the ribs braise get your grill hot. Don’t apply the sauce yet. Place the ribs on the grill over direct heat and grill both sides until they start to brown, then start brushing on the sauce thusly:
Brush the top of the ribs then turn immediately, then repeat brushing the top and immediately turning until you have 3-4 layers of sauce on each side or you run out of sauce. Rest the meat away from the heat for 10-15 minutes if you can stand it, then cut between the bones and enjoy. 6-8 servings.
Jones :: Aug.22.2007 :: Entrees :: 1 Comment »
Contributed by: Teri LaFerney
Teri is a great cook and even though her recipes never have eggs in them (because of her son’s egg alergy) her dishes are always big hits at family get togethers.
Mix all together and pour into a 9 x 13-inch cake pan lined with waxed paper
Then blend together:
Sprinkle mixture on top of Pumpkin mixture and Bake at 350 degrees for 50 minutes. Cool slightly and flip onto a serving platter or another pan.
Stir together 1 8 oz Cream Cheese, softened, 1 small carton Cool Whip, and 1 one-half cups Powdered Sugar. When above is cooled, peel off waxed paper, and frost with cream cheese mixture.
Jones :: Aug.21.2007 :: Desserts :: No Comments »
In 2-quart saucepan, combine:
Add:
Whisk constantly and cook on medium heat until thick. After it boils, continue to cook for 1 to 2 minutes. You want this frosting REALLY thick.
Stir in 2 Teaspoons margarine until melted
Then: 1-cup raisins, 1-cup pecans, and 1-cup coconut
Jones :: Aug.21.2007 :: Desserts :: No Comments »
Contributed by: Donna Wheatley
Source: Ardith Lide
The year we moved to Meridian, MS, our church ladies began having a Pie and Cake auction every year at Thanksgiving time. It has, over the years, become one of their most popular and successful fundraisers. That first year, a sweet elderly lady named Ardith Lide brought a Jam Cake. It was heavenly and I told her how much it reminded me of my Grandma. She baked our family one every year for Christmas until she died. The Christmas after she passed, her granddaughter, Terri, gave me her recipe. Mrs. Lide had told her to be sure I got it. It never fails to remind me of two incredibly dear ladies in my life.
Cream together:
Add:
Combine and set aside:
Add to butter and sugar mixture, alternating with a combination of 2 Tablespoons coffee and 1 cup milk.
Stir in:
Pour into greased and floured round cake pans. I use 3 8-inch round cake pans, ladling the batter out in equal portions to each pan. Before you put them into the oven, shake each pan to level off the batter. Bake at 350 degrees, until done.
Frosting for Ardith Lide’s Jam Cake
In 2-quart saucepan, combine:
Add:
Whisk constantly and cook on medium heat until thick. After it boils, continue to cook for 1 to 2 minutes. You want this frosting REALLY thick.
Stir in 2 Teaspoons margarine until melted
Then: 1-cup raisins, 1-cup pecans, and 1-cup coconut
Before you put the cake together, check the tops of each cake layer and make sure they are flat. If not, use a bread knife and trim the tops so they fit flat together. The first layer should go on the plate with the pan side down. Second layer goes on with the top side down, and the third layer goes on with the pan side down. Spread the frosting generously, between layers and on top and sides of cake. This is a cake worthy of a pretty cake stand. It keeps well as long as you put it into an airtight container.
Jones :: Aug.21.2007 :: Desserts :: No Comments »
