By NEMS Daily Journal
1 cup thinly sliced okra
1⁄2 cup chopped onion
1⁄2 cup chopped tomato
1⁄4 cup all-purpose flour
1⁄4 cup cornmeal
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1 egg, beaten
Oil for frying
Combine first 8 ingredients, mixing well. Drop by spoonful into hot oil. Fry until golden brown, turning once.
1 medium onion, diced
2 tablespoons butter or margarine
1 quart canned tomatoes
1⁄4 cup cornmeal
Sugar to taste
In a boiler, sauté onion in butter. Add tomatoes and bring to a boil. Brown cornmeal in a skillet until lightly browned. Gradually and carefully add browned cornmeal to tomatoes. Reduce heat and boil until thick. Add sugar to taste. Serve over cornbread.
Oatmeal Skillet Bread
2 cups all-purpose flour
1⁄2 teaspoon baking soda
3⁄4 teaspoon salt
1⁄3 cup quick cooking oats, divided
1⁄2 stick cold butter, cut into pieces
1 large egg, lightly beaten
1 cup buttermilk
2 teaspoons brown sugar
Preheat oven to 425 degrees and place a greased 9-inch cast-iron skillet in the oven to heat.
Combine flour, soda, salt and 3 tablespoons oats. Cut in butter with a pastry cutter. Combine egg, buttermilk and brown sugar. Add to flour mixture using a fork. Dough will be lumpy. Spread dough in hot skillet. Sprinkle with remaining oats. Bake for 25 minutes. Cut into wedges. Serve with butter and jelly.
Italian Marinated Green Beans for a Crowd
2 (6-pound) cans cut green beans (drain half the juice off)
1 medium purple onion, cut into rings
1 cup Italian dressing
1 tablespoon sugar
1 tablespoon apple cider vinegar
1 pound bacon, cooked and crumbled (reserve drippings)
In a large pan, layer beans and the sliced onion. Combine dressing, sugar, vinegar and 1 to 11⁄2 tablespoons of the bacon drippings and pour over beans. Top with bacon. Refrigerate overnight. Cook covered at 350 degrees for 20 minutes. Uncover and cook an additional 10 minutes or until bacon is crisp. Serves 15 to 20.
1 green bell pepper, chopped
1 orange bell pepper, chopped
1⁄2 cup celery, chopped
1⁄2 cup onion, chopped
1 can sliced mushrooms or 1 cup sliced fresh mushrooms
2 cloves garlic, minced
1 stick butter
1 pound peeled and cleaned crawfish, shrimp or cooked, diced chicken
1 teaspoon hot sauce
1⁄2 teaspoon white pepper
1⁄4 teaspoon black pepper
1⁄2 teaspoon salt
1 tablespoon all-purpose flour
3⁄4 cup water
1⁄4 cup chopped green onion
1⁄4 cup chopped fresh parsley
Combine bell peppers, celery, onion, mushrooms and garlic and sauté in butter until vegetables are tender, but firm.
Add crawfish, hot sauce, white and black pepper and salt. Combine flour and water and stir into mixture to thicken it and simmer 15 to 20 minutes. Before serving, add green onions and parsley. Serve over hot cooked pasta or rice.
Honey Mustard Kielbasa and Potatoes
3⁄4 cup dry white wine
1⁄4 cup Grey Poupon Savory Honey Mustard
1 tablespoon brown sugar
1 pound kielbasa, cut into 1-inch pieces
11⁄4 pounds red potatoes, cut into 3⁄4-inch pieces
1 large onion, sliced
Preheat oven to 400 degrees. Combine wine, mustard and brown sugar and set aside. In a shallow pan, layer kielbasa, potatoes and onion. Drizzle with wine mixture. Bake 55 minutes, stirring occasionally, until potatoes are tender.
1 box white cake mix
1 tablespoon flour
3⁄4 cup vegetable oil
1⁄2 cup water
1 small box strawberry Jell-O
11⁄2 cups fresh strawberries or thawed frozen strawberries, divided
1 stick margarine
1 box powdered sugar
Fresh strawberries for garnish
Preheat oven to 350 degrees.
Combine cake mix, eggs and flour. Add oil, water, Jell-O and 1 cup strawberries. (If using fresh strawberries, slice them and sprinkle them with sugar and refrigerate for 30 minutes to 1 hour to allow for some juice to form.) Pour batter into 2 or 3 greased and floured cake pans. Bake layers for 30 to 35 minutes. Cool and frost with icing.
For the icing, cream margarine. Gradually add powdered sugar and remaining 1⁄2 cup strawberries and beat until smooth and easily spreadable. If icing is too stiff, add a small amount of strawberry juice or milk. Garnish iced cake with sliced fresh strawberries, if desired.