Living 2 Eat |

Jim’s Delicious Meatloaf

1-1/2 pound ground beef

3/4 cup tomato sauce 

1 cup Pepperidge Farms Herb Seasoned Stuffing
1 teaspoon Sage
1 clove garlic, diced

1-1/2 teaspoon Worcestershire sauce

2 eggs, gently beaten by hand

3/4 cup diced onion

1/2 cup chopped celery

1/2 cup chopped green pepper

1-1/2 Tablespoon Olive Oil

1/3 cup Ketchup

1/4 cup brown sugar

1/4 cup French’s Fried Onions

Sauté onion, celery, & chopped green pepper in Olive oil. 

Mix ground beef, tomato sauce, Herb Seasoning, sage, garlic, Worcestershire sauce, and eggs together in large bowl.

Add sautéed mixture to the ground beef mixture.  Place/press into a greased loaf dish.  Spread Ketchup on the top of the mixture and sprinkle brown sugar over the ketchup.

Bake at 400 degrees for approximately 1 hour.

Sprinkle French’s Fried Onions on top, and cook for 5 more minutes being careful not to burn.

Serve with cornbread for a tasty fall meal…

Rosie Higgins
Lawrenceville, Georgia

Hamburger Stew

1 pound ground beef
2 tablespoons olive oil
1 cup chopped onion
4 cups (1-inch thick) sliced carrots
5 cups (1-inch cubes) potatoes
4 cups water, divided
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons tomato paste

Brown ground beef and onion in olive oil in large skillet. Drain well and set aside.

Combine carrots with 2 cups water in large Dutch oven. Bring to a boil and cook for 5 minutes. Add potatoes and remaining 2 cups water. Boil until vegetables are fork tender. Add meat mixture and remaining ingredients. Cook over medium heat 15 minutes.

Yield: 12 servings.

Fried chicken livers are one of my all-time favorite Southern foods…

Rick McDaniel

Chef Rick’s Southern Cooking

www.chefrick.com

Fried Chicken Livers

• 1 pound chicken livers
• 1/2 cup flour
• 1/2 cup cornmeal
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup vegetable oil

Wash livers under cool, running water and pat dry.

In a 2-quart mixing bowl, combine flour, cornmeal, salt and black pepper. Dredge chicken livers in flour mixture.

In a 12-inch cast iron skillet over medium-high heat, heat oil until it shimmers but does not smoke, 350 degrees F on an instant-read thermometer. Carefully place livers into hot oil. Fry until brown, about 4 to 6 minutes on each side. Drain on paper towel.

Yield: 2 to 4 servings

Pineapple Grilled Chicken Thighs                             

1 cup (6-oz.can) pineapple juice
2 Tablespoons brown sugar
1/2 cup soy sauce
1 clove garlic, minced
8 boneless skinless chicken thighs
1 large pineapple, cored and sliced 1-inch thick

Combine pineapple juice, brown sugar, soy sauce and garlic in a small bowl.
Pour over chicken thighs; refrigerate several hours or overnight.

Remove chicken from marinade. Grill chicken, covered with grill lid, over medium heat 20 to 30 minutes or until chicken reaches internal temperature of 170 degrees.  Place pineapple slices on grill during last 10 minutes of cooking time.

Mrs. Meredith Appleton
Macon, Georgia

… from the kitchen of Suzanne Forsyth

Georgia Shrimp in Olive Oil and Lime

1 pound Georgia shrimp, peeled and deveined
2 tablespoons olive oil
1 to 2 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon lime juice

Rinse and drain shrimp. Combine shrimp, olive oil, garlic powder, salt and pepper in large zip top bag. Marinate in refrigerator for at least 1 hour (4 hours is better). During the last 30 minutes of marinating, add lime juice.

Preheat oven to 400 degrees.

Place contents of bag in 13×9-inch baking dish. Bake 8-9 minutes, stir and bake an additional 5-6 minutes.

Yield: 4 servings.

If you are accustomed to low salt cooking, use Healthy Request Low – Salt soup. This dish may be too salty if made with traditional soup and dry soup mix.

Mrs. Martha Little Fowler
Hazlehurst, Georgia

Pork Chop & Rice Casserole

4 - 6 pork chops
1 1/2 cups long grain rice
1 can cream of celery or mushroom soup
1 soup can water
1 envelope dry onion soup mix

Spray baking dish with cooking spray. Salt, pepper and flour pork chops; brown on both sides in small amount of hot oil. Drain.

Combine rice, soup, dry onion soup mix and water in mixing bowl. Pour into casserole dish. Top with pork chops. Bake at 350° for 1 hour in metal dish and 325° for 1 hour if using glass.

Note: You can add fresh or canned mushrooms to this dish.

This is the ultimate in comfort food.  I prefer to delete the garlic salt from this recipe (from the South Carolina Farm Bureau cookbook).

Hamburger Biscuit Casserole

2 pounds ground beef
1/2 - 1 cup chopped onion
1 14-ounce can tomato sauce
2 teaspoons chili powder
3/4 teaspoon garlic salt
2 8-ounce cans buttermilk biscuits
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 8-ounce container sour cream
2 eggs, beaten

In large frying pan, brown ground beef and onion. Stir in tomato sauce, chili powder and garlic salt. Simmer while preparing dough.

Separate 1 can of biscuit dough; pull apart each into 2 layers. Press biscuit layers over bottom of ungreased 10 x 13-inch baking pan.

Combine 1/2 cup of Cheddar cheese (reserve remaining cheese for topping), sour cream and eggs; mix well. Remove meat mixture from heat and stir in sour cream mixture; spoon over dough. Arrange remaining biscuit layers (pull apart in two layers) on top. Sprinkle with remaining cheese. Bake at 375 degrees for 25 to 30 minutes until biscuits are golden brown.

Hint: To reheat, bake loosely covered with foil, at 375 degrees for 20 to 25 minutes until heated through. To make ahead: prepare, cover and refrigerate up to 2 hours before baking.

Bake at 375 degrees for 30 to 35 minutes.
Yield: 8 servings

Being raised in Immokalee, I have eaten my fair share of fowl.   Quail was always a treat.   Suppose my favorite version of quail is found at Commanders Palace in New Orleans… but that recipe is lengthy and complicated.  But, this recipe is easy and truly Southern.

Ben

Smothered Quail

6 quail
6 tablespoons butter
3 tablespoons self-rising flour
2 cups chicken broth
1/2 cup sherry
 Salt and pepper to taste

Wash and season quail with salt and pepper as desired.  Melt butter in a heavy skillet and brown quail.

Remove quail from butter and place in a deep baking dish. Add flour to butter in skillet and stir well. Slowly add chicken broth and sherry, blend well with a wire whisk. Add salt and pepper to taste.

Bring sauce to a boil, remove from stove and pour over quail. Cover and bake at 350 degrees for 1 hour or until quails stick tender.

This recipe can be found in the South Carolina Farm Bureau cookbook.

There is something comforting about this dish.  On a cold day, I think this meal is one of my all time favorites.

Shepards Pie

2 pounds ground beef

vegetable oil

1-1/2 cups chopped onions

1 cup carrots, cut up

1 tablespoon tomato paste

2 tablespoons flour

1 cup beef broth

1 cup frozen mixed vegetables

1/4 teaspoon pepper

1/2 teaspoon salt

Topping:

5 medium-sized potatoes

3 to 4 tablespoons milk

1/2 teaspoon salt

Preheat oven to 350 degrees.

Fry ground beef in vegetable oil.

Add onions and carrots. Cover and cook 5 minutes over medium heat. Blend in tomato paste, flour, and beef broth. Cook, stirring, 3 to 5 minutes. Stir in frozen vegetables and cook 10 minutes.

Cook and mash potatoes and spread over meat mixture in casserole dish. Dot with butter.

Bake uncovered at 350 degrees for 30 to 35 minutes.

Another winner from Mrs. Donna E. Godfrey!

Paprika Chicken with Sour Cream Gravy

1/2 cup all purpose flour
2 tsp. paprika
1 tsp. ground black pepper
1 tsp. garlic powder
1 tsp. ground red pepper
4 boneless chicken breast halves
1/4 cup butter or margarine
1 can (10-3/4 oz.) Campbell’s Cream of Chicken Soup, undiluted
1/4 cup sliced green onions
1 container (8 oz.) sour cream

Mix flour, paprika, garlic powder, black pepper and red pepper on plate. Coat chicken.

Heat butter in skillet over medium heat. Cook chicken 10 minutes or until browned.  Set chicken aside.

Add soup and green onions. Heat to a boil. Return chicken to pan. Cover and cook over low heat 10 minutes or until chicken is done. Stir in sour cream. 

Serves 4.