Welcome to my Recipe Page! Like most of you, my favorite recipes are passed on from family and friends, some neatly typed, some handwritten, some barely legible, many of them written on the back of an envelope or cocktail napkin. These scraps of paper spill out of my 4x6 red polka dot recipe box and fatten the folders on my kitchen counters, many of them still untried, but patiently waiting their turn for me to "get in the mood" and try something new. What I'll be sharing with you are just a few of my favorites. Whenever I can, I will give credit to the person who shared with me, and I will continually be adding to this list. I hope you will enjoy these recipes as much as I have.

Also, I will be recruiting author friends to give me their favorite recipes, too!

oven fried catfish

Print this recipe!

4 catfish filets (6 oz.each)
1 cup cornflakes smashed into crumbs (this is about 1/2 of a 12 oz. box)
1/4 tsp. celery salt
1/2 tsp. onion powder
1/4 tsp. paprika
1/8 tsp. pepper
1 egg white
2 Tbsp. buttermilk (you can use regular milk)

Pat fish dry and set aside.  In glass pie plate, combine crumbs, celery salt, onion powder, paprika, and pepper.  In a shallow bowl beat egg white.  Add milk.  Dip fillets in egg white mixture, then dip into crumb mixture, coating well.  Place in greased 9 x 13 baking dish.  Bake uncovered at 350 degrees for 25-30 minutes, or until fish flakes easily with a fork. Makes 4 servings.

Just-Put-My-Face-In-It Artichoke Dip
(Easy Easy--but not low cal!)

This is always a favorite at parties!

One can of artichoke hearts packed in water. Chop well. Add one cup mayonaise and one cup of fresh grated parmesan. Bake in 350 degree oven until lightly browned on sides and a little across center. (I usually bake in a nine inch glass pie dish) Serve hot with fresh sliced or chunks of bread. (I like French bread cut-up)

Zingy Shrimp Dip
(Easy)

3/4 lb. fresh baby shrimp
can of crab meat (don't drain all of juice)

Mix together to make cocktail sauce:

32 oz ketsup
1/8 cup sugar
1/2 oz vinegar
1 tsp. worcestershire sauce
10 oz. bottle of horseradish (the real deal)

Add shrimp and crab to cocktail sauce, let sit for several hours, then pour over 2 8 oz. packages cream cheese shaped into mound. Serve with crackers.

Mighty Good Mini-Meatballs
(Easy, but takes a little time--can do day before)

Sauce--mix together, bring to boil, then simmer while making meatballs:

2/3 cup brown sugar firmly packed
1 16 oz can tomato sauce
6 TBsp lemon juice
1/4 tsp garlic salt
1 cup dry red wine

Heat oven to 500 degrees

Mix:

1 lb. ground beef (I don't use the leanest)
1 sm. potato, finely shredded (1/3 cup)
1 sm. onion, finely minced
1 egg
1 tsp salt

Shape into tiny, large marble size meatballs, cook 4-5 minutes on tray in oven, or until lightly browned, then transfer to sauce. Cool, then cover and refrigerate if made ahead.

To serve, heat meat and sauce together slowly, then put in crockpot and let heat on low for about an hour.

7 Layer Dip
(Easy)

(I usually make this in a round 9" pie plate, but you can use any serving dish you prefer.)

2 cans bean dip (I sometimes just use a can of refried beans)
Guacamole (I buy frozen and thaw, then mix with a touch of lemon juice)
8 oz. sour cream
1/2 cup mayonaise
1 package of taco seasoning
Chopped tomatoes (enough to make thin layer)
Grated Cheddar cheese (I have to eyeball this--also I like finely grated)
Finely chopped olives
Green onions (just enough for light garnish on top)

Spread bean dip on bottom, then guacamole. Combine sour cream, mayonaise and taco seasoning, then pour over guacamole. Layer remaining ingredients. Serve with chips.

Sausage Stuffed Mushrooms
(Easy, but a little time consuming--can make ahead
which is always great for a party)

This is always a hit at parties, but I admit I "eyeball" my ingredients, so here goes.

Whole, fresh mushrooms (remove stems and discard) I usually figure 2 per guest, depending on size of mushrooms
Italian sausage (I buy links and squeeze out of skin into pan)
Cream cheese--approximately 1 package (if making a lot, buy two)
Freshly grated parmesan

Saute mushroom caps in butter and one clove crushed garlic (caps should still be firm) Remove from pan. Cook sausage in pan into small pieces, drain any fat, then add cream cheese and melt until meat is well covered, add parmesan. Let cool, stuff caps and arrange on tray, cover with cling wrap and when ready to cook, put in 350 degree oven for 20-30 minutes, until lightly brown on top.

For those of you who are soup lovers, here's one to add to your recipes.

Healthy Carrot Soup
(Easy)

1 pound carrots
1 large potato
1 medium onion
chervil
extra-virgin olive oil
vegetable stock (I usually use chicken)
juice of half an orange
salt and pepper to taste

Heat 1 TBsp of olive oil in large saucepan over medium heat. Dice carrots and potato. Peel and roughly chop onion. Add carrots, potato and onion along with 1 tsp. chervil to oil. Toss and cook gently for 5 minutes without browning. Add 1 1/2 pints of stock, lower heat and simmer for about 30 minutes or until veggies are tender. Allow to cool a little and use a food processor (I use a blender) to liquefy. Add the juice of one half orange, salt and pepper to taste. Serves 2 for as entree or 4 for first course.

Easy Quiche
(Not low-cal, though!--I only make for special occasions)

Store bought crust rolled out into pie pan
Whip 3 eggs with 1/2 pint whipping cream
add 3/4 pound shredded swiss cheese
1 can mushrooms (or fresh is fine, too)

Bake at 350 degrees for approx. 35 minutes (you'll have to watch for middle to be cooked)

I often change this recipe using ham, bacon, sausage, brocolli (partially cooked), cheddar, spinach--whatever you happen to like best or have in the house.

Egg Casserole
(Easy)

1/4 cup margarine or butter
18 eggs
1 cup sour cream
1 cup milk
2 tsp. salt
1/4 tsp basil leaves
2 cups shredded cheddar cheese (I buy already shredded)
1 can mushrooms, drained (optional)
1-2 green onion stalks, thinly sliced

Heat margarine in 13 x19" glass baking dish in 325 degree oven until melted. Tilt dish to coat bottom with butter. Beat eggs, sour cream, milk salt and basil in large bowl until blended. Stir in cheese, mushrooms and green onions. Pour into baking dish. Cook uncovered in 325 degree oven until omelete is set, but still moist, 40-50 minutes. (Can be tricky to check middle if it's done, try piercing with fork and looking inside if you aren't sure.) Remove from oven and let set for a few minutes, then cut into cubes.

Serves 8-16, depending on size of cuts (I cut smaller for buffets since there is lots of other food).

Taco Salad
(Easy)

1 lb. lean ground meat
1 package taco seasoning mix
1 head lettuce, broken into bite size pieces
1 tomato, chopped
1 can (8 oz) kidney beans
1 can (8 oz) garbanzo beans
1 can (8 oz) corn niblets
2 cups grated cheddar cheese
2 cups (8 oz) tortilla chips broken into small pieces
Ranch dressing (to taste)

Saute meat until brown, drain off fat. Add taco seasoning mix and 3/4 cup water. Cook, stirring occasionally until water is gone. Cool thoroughly.

In a salad bowl mix all remaining ingredients with cold meat. To preserve crispness of lettuce, add cooked meat and dressing just before serving.

Eve's Garden Salad
This is so fresh and crunchy!

2 cucumbers
1 red bell pepper
1 green bell pepper
1 medium can corn
3 tomatoes
3 sm cloves garlic, diced
1 red onion

cut up all vegetables and add 1 bottle of cole slaw dressing season with Lawry's Seasoning Salt

That's it! Great for crowds, potlucks, buffet, or just for everyday.

oven fried catfish

4 catfish filets (6 oz.each)
1 cup cornflakes smashed into crumbs (this is about 1/2 of a 12 oz. box)
1/4 tsp. celery salt
1/2 tsp. onion powder
1/4 tsp. paprika
1/8 tsp. pepper
1 egg white
2 Tbsp. buttermilk (you can use regular milk)

Pat fish dry and set aside.  In glass pie plate, combine crumbs, celery salt, onion powder, paprika, and pepper.  In a shallow bowl beat egg white.  Add milk.  Dip fillets in egg white mixture, then dip into crumb mixture, coating well.  Place in grea

sed 9 x 13 baking dish.  Bake uncovered at 350 degrees for 25-30 minutes, or until fish flakes easily with a fork. Makes 4 servings.

Barb's Meaty Spagetti Sauce
( Easy--but for best flavor, cook all day)

This is one of my family's favorites. I've always just thrown this together, so measurements are hard for me. Most of these will be approximate and you can always adjust for your own taste.

One small-medium onion
Two cloves of garlic
Two large cans of tomato puree
One pound ground round
One package Italian Sausage
Two medium cans chopped tomatoes
One small can of tomato paste
Dried basil, oregano, parsley and 2 bay leaves
Approx. one TBsp of brown sugar
Salt and pepper to taste (shouldn't need much)

Quickly brown chopped onions and minced garlic in olive oil in large pot, then add meat and brown (squeeze Italian sausage out of skins--I've tried buying ground sausage and personally don't like it--I always come back to the links) Once meat is cooked, drain fat well, then add rest of ingredients. Spices I always eyeball by sprinkling on top, but approx. 2-3 Tsps each of basil, oregano and parsley. Brown sugar the same. (sometimes I use dry red wine instead of sugar ) Add water so sauce is thin, bring to a low boil, then turn down as low as possible and simmer all day, stirring every so often to make sure bottom doesn't burn. If sauce thickens up too soon, simply add a little more water and keep cooking. For an even more intense flavor, I make the day before, then reheat on low for a couple of hours the next day before I'm ready to serve. Sauce should be thick and meaty.

You can also make meatballs and or sausages that can cook in the sauce all day, too. They are especially yummy when they simmer all day in the sauce. You can brown or even just put in raw!

Gringo Girl's Taco's and Spanish Rice
(simple, but a little time consuming)

Tacos:
1 package corn tortillas
1 pound ground round beef or ground turkey
1 package dry taco seasoning (I use Schilling)
Parmesan in can
2 cups grated Cheddar

Rice:
2-3 TBsp chopped onion
1 cup Jasmine or White rice
1 can Chicken soup
1--14 oz can tomatoes (or fresh if you want)

For Tacos:

Brown meat, drain, then add 3/4 package of dry taco seasoning and set aside (or you can cook meat and tortillas at same time)

In small pan, heat enough Crisco or Vegetable oil to lightly brown tortillas, use tongs to removed and place each crisp taco onto folded paper towels, place another folded paper towel on top and bend tortilla to shape, then dredge outside of shell in Parmesan ( I usually sprinkle parmesan into flat plate or pan, then coat ) Place cooked and shaped tortilla shell in a cooking pan until they are all done, then fill with meat and sprinkle cheese on top. Place all of the tacos in very low oven-- 275 degree or even lower, just until cheese is melted, then serve with Spanish Rice and your choice of condiments--chopped tomatoes, salsa, sour cream, lettuce, guacamole--whatever you like!

For Rice:

Heat pan with Crisco or olive oil (1-2 TBsp) then add uncooked rice and stir for a couple of minutes until several grains turn white. Add can of chicken broth and remaining dry taco seasoning (about 1/4 of package) left over from tacos (if you're using Jasmine rice, one 14 oz can is good, if using other, you may need to add a little water to make up difference) Add tomatoes, cover and let cook according to package directions (personally, I usually find less time is usually needed than package says--just be careful rice doesn't get dry. Let rice sit for five minutes after cooking, then fluff.

Chicken Piccata
(Easy)

1/2 cup flour
1 tsp. salt
1/4 tsp. freshly ground pepper
2 pounds skinless, boneless, chicken breasts pounded to 1/4 inch thickness
2 TBsp butter or margarine
1 TBsp vegetable oil
3 TBsp dry white wine or water (I add extra wine or water as it evaporates too quickly)
3 TBsp lemon juice
1 lemon, thinly sliced
3 TBsp capers (opt)
3 TBsp chopped fresh parsley

1. Combine flour, salt, and pepper in shallow dish. Dredge chicken breasts in flour mixture, shake off excess.

2. In a large frying pan, heat butter and vegetable oil over medium heat. Add chicken breasts. Cook about 3 minutes a side, until tender and opaque. Remove and keep warm.

3. Add wine to pan juices. Cook 1 minute, scraping up brown bits from bottom of pan. Add lemon juice and heat to boiling. Return chicken to pan, cover with lemon slices and cook until sauce thickens slightly, about 3 minutes. Serve garnished with capers and parsley.

Asparagus Chicken
(Easy and can be prepared earlier in day, then cooked when ready)

2 Tsp. Cornstarch
1/4 tsp.sugar
1 TBsp. Soy sauce
2 TBsp. Water
1 large garlic clove, crushed
2 TBsp. oil
1 whole boneless chicken breast, partly frozen, then cut crosswise into 1/4 inch strips (about 1 cup)
1 lb. asparagus, cleaned and trimmed, then sliced diagonally (about 2 cups)

Stir together the cornstarch, sugar, soy sauce, water and garlic. Add the chicken and marinate 1 hour or more. In skillet (black iron is best if you have) over fairly high heat, heat the oil. Add chicken and marinade, then the asparagus, stirring 3 minutes or less until chicken is cooked. Serves 2 as main dish or 4 as side. (I serve with rice).

Eggplant Ratatouille
(Easy--and healthy, too!)

This is for true vegetable lovers--I make this a lot during the summer when my garden is producing)

In a deep skillet, saute 3/4 cup sliced onions and 2 cloves garlic in 1/3 cup olive oil.

Add:

1 julienned green bell pepper
1 julienned red bell pepper
2 1/2 cups peeled, diced eggplant
2 cups zuchinni, in long slices
2 cups quartered tomatoes (if you're ambitious, you can peel and seed, but I never do)
Salt and Pepper to taste

Sprinkle top with olive oil, let simmer over very low heat for 30-40 minutes. Serve over rice.

Hooray for Boston Cream Cake
(Easy!)

This is my son's creation--we all love it!

One yellow cake mix
One package instant vanilla pudding
One ready-made chocolate frosting

Make cake in nine inch round pans according to directions and cool
Make pudding to pie directions--spread between cake layers.
Frost top only with chocolate and put in refrigerator to set.

Delicious!

Romance Cookies

1 cup butter or margarine
2 cups sifted flour
1/4 cup sugar
1 tsp. salt

 

Cream butter until soft.  Blend in flour, sugar and salt.  Spread mixture in even layer in ungreased jelly roll pan (15x10x1)  If mixture is too dry to spread, add 1-2 more TBsp butter.  Bake in 350 degree oven for ten minutes (approx--top will not be brown, but edges can be slightly brown.

While cookie layer bakes, beat 2 eggs until light and fluffy.  Stir in 1 1/2 cups brown sugar, firmly packed.  Add 2 TBsp flour, 3/4 tsp baking powder and 1 tsp. vanilla.  Beat until thick and smooth.  Fold in 1/2 cup angel flake coconut and 1 cup chopped pecans (or walnuts).  Remove cookie crust from oven.  Spread egg mixture over top.  Bake 20 minutes, or until golden brown and firm on top. When cool, sift powdered sugar liberally over top, then cut into squares and enjoy!

Cheesecake Cupcakes
(Easy!)

2--8 oz. cream cheese (room temp)
3/4 cup sugar
2 eggs
1 TBsp lemon juice
1 tsp. vanilla

Beat together, pour mixture over vanilla wafers in cupcake holders (foil works best) Bake at 375 degrees for 15 minutes. Put whatever topping you want on! Makes 24

Jackie's Addictive Almond Brittle
(Easy)

3/4 cup slivered almonds
1/2 cup (one stick) of real butter
1/2 cup granulated sugar
1 TBsp light corn syrup (Karo)

Pull off a 14-16 inch sheet of foil and set aside. In a non-stick skillet, using a wooden spoon, combine all ingredients over medium heat until they come to a boil (about 5-6 minutes) stirring constantly.

When mixture turns a golden brown and begins to stick together, pour it on top of the foil and spread evenly. Work quickly. Let the brittle cool 1/2 hour or so, then break into pieces.

Debbi Rawlins Holiday Crunch

2 cups Cheerios
2 cups Wheat Chex
2 cups Rice Chex
2 cups Golden Grahams
2 cups pretzel sticks
1 cup peanuts
1 1/2 lb. white chocolate bars

Melt chocolate in microwave and mix with above--makes a lot, but you'll want to share this one it's so good!