Jim Smith Recipes

Annie’s Coconut Pie
3 eggs
1 stick butter or margarine
11/2 cups sugar
2 tablespoons vinegar
1 teaspoon vanilla
1 (7-ounce) package frozen coconut, thawed
1 pie crust, uncooked
Blend eggs, butter and sugar. Stir in vinegar and vanilla. Stir in coconut. Pour filling into unbaked pie crust. Bake at 350 degrees for about 45 minutes.
Squash and Chicken Combo
2 tablespoons extra virgin olive oil
4 to 6 skinless chicken thighs
1 tablespoon Greek seasoning
3 cups sliced yellow squash
2 cups chopped yellow onion
3/4 cup fresh sliced mushrooms
2 cloves garlic, chopped
2 to 3 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon black pepper
1 stick butter
Coat bottom of a 2-quart baking dish with olive oil and coat both sides of the thighs with the oil. Sprinkle Greek seasoning on the thighs. In the dish, place a layer of squash on top of the chicken, followed by a layer of onions and a layer of mushrooms. Add garlic and Worcestershire sauce. Sprinkle with salt and pepper. Bake at 350 degrees for 30 to 45 minutes.
Remove dish from oven and dot the top with the butter. Cover with foil and return to oven. Reduce heat to 175 degrees and cook another 11/2 hours.
Chili Stew
1 butternut squash (about 11/2 pounds), peeled, seeded and cut into 1-inch cubes
4 cups fresh corn
1 quart water or chicken broth
1 can black beans
1 can Navy beans
1/2 cup fresh basil leaves
1/3 cup olive oil
1 tablespoon butter
1 large onion, chopped
1 red bell pepper, coarsely chopped
1 green bell pepper, coarsely chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
2 teaspoons ground red pepper
2 teaspoons salt
2 teaspoons black pepper
Bring squash and corn to a boil in water or chicken broth and cook for about 15 minutes, until squash is tender. Add beans and basil and cook until heated through.
In a large skillet, heat oil and butter and add onion and bell pepper. Cook about 8 minutes. Add cumin, oregano, red pepper, salt and black pepper. Cook about 4 minutes. Add this mixture to the squash mixture and cook over low heat about 15 minutes. Ladle into serving bowls.
Note: Cooked pork can be added to the mixture.
Guacamole Extra
6 avocados, peeled, seeded and diced
6 tablespoons extra virgin olive oil
2 tablespoons basil pesto (can be store-bought)
1/2 yellow onion, finely chopped
4 cloves garlic, minced
1/2 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
1 tablespoon Greek seasoning
1 can Rotel diced tomatoes and green chilies, drained
Juice of 1/2 lemon
Tortilla chips
Combine first 10 ingredients and mix well. Add Rotel tomatoes and lemon juice last. Cover with plastic wrap and refrigerate until ready to serve with tortilla chips.
Bread Pudding
Jim Smith didn’t offer a specific recipe for bread pudding. Here’s how he says he makes his:
Use a lot of eggs and old bread broken in pieces. Add a little milk. Put sugar, cinnamon and walnuts on top and bake it at 350 degrees for 30 minutes.


NEMS Daily Journal

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