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Aunt Cindy’s Stuffed Mushrooms |
This is one of my all time favorite appetizers that I look forward to when visiting my Aunt Cindy!
- Large Mushrooms – wash delicately and pat dry – don’t let water get soaked into the mushrooms too much. Pinch out the stem from the middle of the mushroom. Cut up the stems up and saute w/ butter and garlic.
- Butter
- 2 or 3 garlic cloves
- 1 medium onion, diced
- Italian Bread crumbs
- Sausage – Cooked and Crumbled up. Look for Country Pride if available.
- Bag of shredded mozzarella or mixed mexican blend cheese.
Directions:
Prepare mushrooms (above). Melt butter in frying pan and add minced garlic. Put aside a small amunt of garlic butter to brush on mushrooms. Take cut u stems and add to butter. Add chopped onions – cook till onions are transparent. Add cooked sausage. Add italian breadcrumbs. Brush mushrroms w/ extra garlic butter and place mushrooms in a casserole dish. Scoop 1 tsp or so of the filling into each mushroom. Again brush tops of mushrooms w/ garlic butter. Place shredded cheese on the top of each mushroom. Cook at 325 degrees for 10-15 minutes or until cheese is melted completely.
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Sweet Potato Merigue Pudding – Courtesy of Aunt Cindy |
2 cups mashed, cooked sweet potatoes or mashed drained
canned sweet potatoes
1/2 cup sugar (I used Splenda)
1 beaten egg
3 beaten egg yolks
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups milk
1/2 cup raisins
1/2 cup coconut
1/2 cup orange marmalade
3 egg whites
2 tablespoons sugar (again I used Splenda)
In a large bowl combine sweet potatoes, 1/3 cup sugar (splenda), egg, egg yolks, vanilla, cinnamon, and nutmeg.
stir in milk, raisins, and coconut. Turn into greased 2 1/2 quart souffle dish. Bake in 400 oven 35 minutes; stir after
15 minutes to keep outside edges from overbaking.
Meanwhile, in a small saucepan heat marmalade. Remove pudding from oven; spread marmalade over pudding.
In a small mixer bowl beat egg whites till soft peaks form. Gradually add 2 tablespoons sugar (splenda) beating till
stiff peaks form. Spoon around edge of pudding. Return to oven; bake 5 – 6 minutes or till meringue is golden.
Let stand 30 minutes before serving. Serve warm. Makes 8 servings. Is delicious – ask Paul and Larry.
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Green Beans w/ Tomatoes – Courtesy of Aunt Cindy |
This dish is from my favorite French Cookbook
And it is so good!!
Its colorful, full of flavor and can be served cool or at room temperature.
The French serve it as a first course.
1 lb ripe tomatoes
1 tbs olive oil
1 shallot, finally chopped
1 or 2 garlic cloves, very finally chopped
Ѕ pound green beans, trimmed and cut into 2 or 3 pieces
2 tbs chopped fresh basil (fresh makes the dish)
Salt and freshly ground black pepper
1. Bring a large saucepan of water to a boil.
Score a shallow cross in the base of each tomato.
Plunge them into the boiling water for about 45 sec.
Then, plunge into cold water. Peel off the skin.
Half the tomatoes and scoop out and discard the seeds.
Chop coarsely.
2. Heat the oil in a heavy saucepan over medium heat.
Add the shallot and garlic and cook for 2-3 minutes.
Cook until softened.
3. Add the chopped tomatoes and continue cooking for about 10 minutes until the liquid has evaporated and the tomatoes are soft.
Stir frequently.
Season to taste with salt and pepper.
4. Bring a large saucepan of salted water to a boil
Add the beans and cook for 4-6 minutes until just tender.
Drain the beans and stir into the tomato mixture with the basil.
Cook for 1-2 minutes until heated through.
Serve immediately or, if you like, allow to cool for an hour or two and serve at room temperature.
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Macaroni & Cheese – Courtesy of Cindy Talley |
6 TABLESPOONS BUTTER
½ CUP FLOUR
2 TEASPOONS SALT
4 CUPS MILK
½ LB VELVEETA CHEESE DICED
2 PKGS SHREDDED CHEDDAR CHEESE (DIVIDED)
1 BOX MACARONI (SHELLS OR ELBOW) COOKED AND DRAINED
MELT BUTTER IN SAUCEPAN OVER LOW HEAT. BLEND IN FLOUR AND SALT; COOK, WHISKING CONSTANTLY FOR ABOUT 1 MINUTE. GRADUALLY ADD MILK. COOK STIRRING CONSTANTLY UNTIL THICKENED. ADD VELVEETA AND 1 PKG SHREDDED CHEDDAR UNTIL MELTED. STIR IN MACARONI.
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Hot Potato Salad – Courtesy of Aunt Chris |
This is a recipe from a cookbook my family has used for years. We used to get them from Stuckies but since they are gone we are out of luck and keeping our copies in safe places! My mom used this with ham and chops and German sausages. I have used it with the same but added chicken and it is great to take to pot lucks.
Cook 2 lb. of potatoes and cut into 1/2″ slices, set aside.
Dice and pan fry 12 slices of bacon, set aside.
Chop 3 medium onions and cook in the bacon fat until transparent.
Add to mix 1c vinegar plus 2T vinegar, 1 1/2t sugar, 1 1/2 t salt and 1/4 t pepper. Bring mix to boiling add bacon and then pour over the potatoes, toss gently to coat evenly.
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Baked Beans – Courtesy of Cindy Talley |
1 CAN BUTTER BEANS
1 CAN BABY LIMA BEANS
1 CAN NORTHERN BEANS
1 CAN PORK `N BEANS
1 CAN KIDNEY BEANS
½ TEASPOON DRY MUSTARD
1 ¾ CUP BROWN SUGAR
1 LARGE ONION DICED
2 CLOVES GARLIC CHOPPED
½ LB BACON DICED UNCOOKED
½ CUP VINIGAR
SALT & PEPPER TO TASTE
MIX ALL INGREDIENTS TOGETHER IN POUR INTO BAKING DISH.
DO NOT DRAIN LIQUID FROM BEANS.
BAKE IN 350 DEGREE OVEN FOR APPROX 4 HOURS.
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Carrot-Pineapple Salad – Courtesy of Aunt Anna Beth |
Carrot-Pineapple Salad
One of Aunt Annabeth’s famous salad molds.
1 cup boiling water
1 package (3ounces) orange-flavored gelatin
Ѕ cup cold water
1/8 teaspoon salt
1 can (81/4 ounces) crushed pineapple
In syrup, undrained
1 cup shredded carrot (about 1 medium)
Pour boiling water on gelatin.
Stir until gelatin is dissolved.
Stir in cold water, salt and pineapple.
Refrigerate until slightly thickened.
Stir in carrot. Pour into 3-cup mold or
6 individual molds.
Refrigerate until firm.
Unmold (sit in warm water for a few seconds)
Garnish with salad greens if desired.
6 servings; 90 calories per serving.
Zucchini-Pineapple Salad: Substitute 1 package
(3 ounces) lime-flavored gelatin for the orange-
flavored gelatin and 1 cup shredded zucchini for
the carrot.
