Christi McCoy Smith Recipes

Christi’s Go-To Pasta
1/2 stick of butter
1 cup of cream
2 egg yolks
Salt and pepper to taste
Flour, if needed
1 cup of shredded Parmesan or Romano cheese, divided
1 (16-ounce) package bowtie pasta
1 bag of frozen English peas
Canadian bacon
Melt butter in saucepan. Add cream and egg yolks. Season with salt and pepper. Add 3/4 cup of cheese and whisk until smooth. (If sauce isn’t thick enough, add flour as needed. Sauce should coat pasta when tossed.)
Meanwhile, cook pasta with frozen English peas.
Shred Canadian bacon. If you have time, sautampé it in butter until browned. If not, just throw it in with the peas and pasta.
Drain the pasta mixture and toss with the sauce. Sprinkle remaining 1/4 cup of cheese on top.
Hoppin’ John
1 pound pork sausage (hot, mild or maple-flavored)
1 package Uncle Ben’s long grain and wild rice
1 can chicken broth
3 cans black-eyed peas
1 quart of tomatoes
Half an onion, chopped
Cook sausage until browned and crumbly. Drain. Cook rice according to directions on box. Mix sausage and rice with remaining ingredients and refrigerate several hours in an air-tight container. Heat on stove before serving.
Serve with cornbread.
Cornbread
Oil for coating pan
2 cups white corn meal mix
1/2 cup oil
2 tablespoons flour
1 tablespoon sugar
1 egg
11/2 cups buttermilk
Preheat oven to 400 degrees. Cover iron skillet in oil and heat for at least 15 minutes. Mix all ingredients and pour batter in hot skillet. Cook 20 minutes or until done.
Presh’s Tomato Soup
2 quarts of tomatoes
2 tablespoons of sugar
3 to 4 tablespoons of flour
Cream as needed
Salt and pepper
Put the tomatoes through food processor or blender or use your hand mixer to make them as liquid as possible. Place in a saucepan and heat until boiling. Add sugar and flour, stirring constantly. Add cream sparingly until you achieve desired consistency.
Season with salt and pepper and serve with hot cornbread.
French Bread
with Meat Filling
1 loaf French bread
1 pound pork sausage
1 pound ground sirloin
Chopped onion to taste
1 egg, beaten
Salt and pepper
1/4 teaspoon fennel seeds
Grated Parmesan cheese
Melted butter
Hollow out the loaf of bread, reserving the bread crumbs and preserving the top of the loaf.
Brown sausage and sirloin with onion. Drain and return to pan. Add egg, reserved bread crumbs and the seasonings. Mix well and add the cheese. Place mixture in the hollowed bread and replace the top of the loaf. Brush with melted butter. Wrap in aluminum foil and bake at 350 degrees for 20 minutes. Slice and serve.
French Bread
with Pizza Filling
1 loaf of French bread
1 pound ground sirloin
Mushrooms, onions, bell peppers, etc.
1/2 cup pizza or spaghetti sauce
Salt and pepper
Shredded Mozzarella cheese
Melted butter
Hollow out the loaf of bread, reserving the bread crumbs and preserving the top of the loaf.
Brown sirloin with veggies of choice. Drain and mix with sauce. Season with salt and pepper and add cheese. Place mixture in the hollowed bread and replace the top of the loaf. Brush with melted butter. Wrap in aluminum foil and bake at 350 degrees for 20 minutes. Slice and serve.
Note: You can use any filling to suit your family, such as ham and Swiss cheese, or sausage and cream cheese.
Buttermilk Pie
11/2 cups sugar
1/4 cup all-purpose flour
1 stick butter
1/2 cup buttermilk
3 eggs
1/2 teaspoon vanilla
1 unbaked pie shell
Combine ingredients and pour into unbaked pie shell. Bake at 350 degrees for 1 hour.
Peanut Butter Pie
4 ounces cream cheese, softened
1 cup powdered sugar
1/2 cup creamy peanut butter
1/3 cup evaporated milk
1 (8-ounce) container Cool Whip
1 chocolate graham cracker crust
Whip cream cheese with powdered sugar and peanut butter. Add milk and Cool Whip. Whip until smooth and pour into crust. Serve chilled.

NEMS Daily Journal