Sothernbelle’s Kitchen

  I was surfing the internet today in search of some inspiration.  I was reading the yahoo food section and discovered this article on red meat.  I did not know that there were cuts of red meat that were better for you.  I love steak.  We do not eat it often but, I do love the red meat.   I do not think I could ever be a vegetarian as I like my chicken, pork  fish and beef.   I have to have a meat of some kind.

 My dad made this for my birthday back in December and it is very delicious.  I found out later that my husband uses the same recipe when he carries breakfast casserole to work.  I also found out that my grandmother used to make this when I was growing up.  My dad actually got it from his boss well over 25 years ago.  It is certainly not low in calories but in my opinion if it was it would not taste as good.

6 slices bread
2 cups milk
1 cup cheddar cheese
1/2 tsp. pepper
6 or 8 eggs beaten
1 tsp. salt
2 Tbsp. mustard
1 1/2 to 2 pound sausage
2 Tbsp. butter

Preparation

Trim the crust from the bread and spread butter on each side. Place in casserole dish. In a separate bowl, beat eggs, milk, salt, pepper and mustard well. Cut the sausage in small pieces and brown the sausage. Drain well. Sprinkle sausage over the buttered bread; add cheese. Pour egg mixture over the cheese. Place in refrigerator overnight. Bake at 350 for 45 minutes. Serves 8 to 10.

I am not sure where I found this recipe but, made it for dinner and of course as I always does. I season with what I like. In place of water I used chicken stock and in place of salt and pepper I used no salt garlic and herb seasoning. I also garnished with chopped tomatoes. If you are like me and want to save time in the kitchen buy your vegetables already chopped.

2 teaspoons olive oil or butter
2 cups sliced mushrooms
1/3 cup sliced green onions
1 cup water or stock
1 tablespoon butter or olive oil
2/3 cup couscous
1 cup chopped cooked chicken
1/2 cup crumbled feta cheese
1/4 teaspoon black pepper

1. In medium saucepan, heat 2 teaspoons olive oil or butter over medium-high heat.
2. Sauté 2 cups sliced mushrooms and 1/3 cup sliced green onions, until tender. Add 1 cup water and 1 tablespoon butter or olive oil; bring just to a boil.
3. Stir in 2/3 cup couscous and 1 cup chopped cooked chicken; cover. Let stand 5 minutes.
4. Stir in 1/2 cup crumbled feta cheese and 1/4 teaspoon black pepper. Serve immediately.

This was one of the first recipes that I ever received. It was given to me when my husband and I got married over 15 years ago. Again this is not one I have made in a long time. Maybe I will make it next week.
6-8 chicken breasts – cooked & boned
1 can cream of chicken soup
1 can cream of mushroom soup
8 oz sour cream
1 stick Ritz crackers – crushed
1 stick of butter – melted
2 TBS poppy seeds

Arrange chicken in a 9×13″ pan. Spread mixture of soups & sour cream on top.
Sprinkle with cracker crumbs. Top with melted butter & poppy seeds.
Bake at 350°F for 30-40 minutes or until bubbly. Serves 6-8 people.

I originally found this recipe over at Louis Kemp website. It is one of my husbands favorite recipes. I think I will break this recipe out when it gets warmer
Ingredients
2 pkgs. (8 oz.each) Louis Kemp Crab Delights
3 cups dry bow tie pasta
2 tbsp. lemon juice
6 tablespoons non-fat sour cream
1/4 cup light mayonnaise
1/2 teaspoon black pepper, sugar, dry dill weed
salt to taste
1/2 cucumber, seeded and chopped fine
2 green onions, chopped
1 stalk celery, chopped fine
1 small carrot, grated
1/4 cup frozen peas cooked (optional)

Instructions
Cook pasta according to package directions. Rinse under cold water and drain well. In a large bowl whisk together the lemon juice, sour cream, mayonnaise and seasonings. Add cooked pasta , Crab Delights and vegetables. Toss together well and serve.

Preparation Time
25 min

This just happens to be one of my favorite chicken salad recipes.  We were just having a conversation about this over the weekend.  I have not made it in a long time but, plan to soon.
5 chicken breast halves, cooked and chopped
1 c chopped celery
2 c seedless red grapes (halved)
1 c slivered almonds (toasted)
1 c mayonnaise
1 c sour cream
4 hard cooked eggs, chopped

Combine first 4 ingredients in large bowl. Stir mayonnaise and sour cream together and mix with chicken, add celery, grapes and almonds, then fold in eggs. Refrigerate until ready to serve.

I discovered this recipe watching Paula Deen one day. It has become a family favorite. Below is my version of the recipe.

Olive oil

(4-ounce) pieces salmon

Lemon juice

Garlic and Herb Seasoning no salt

Butter

Preheat the oven to 350 degrees F.

Add a drizzle of olive oil to glass pan and place the salmon. Squeeze the juice of 1 lemon over the top of the salmon and sprinkle with the House Seasoning. Top with pads of butter. Wrap in the foil and bake for 25 to 30 minutes. Serve on a bed of couscous.

Couscous:
2 1/4 cups water or chicken stock

1/2 teaspoon salt

2 teaspoons butter

1 box toasted pine nut couscous

1 cup diced tomatoes

1 cup crumbled feta cheese

1/2 cup green onions

Combine water or chicken stock, salt and butter in a saucepan, over medium heat and bring to a boil. Stir in couscous. Add diced tomatoes, crumbled feta, and green onions. Remove from heat, cover and let stand for 5 minutes.

Uncover, fluff with a fork, and serve hot or cold.

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Ease of preparation: easy
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 30 minutes
Yield: 4 servings

I was watching Paula Deen and discovered her recipe for Red Snapper. I have made this with Salmon and now am trying with the Red Snapper.

4 (8-ounce) salmon fillets or red snapper, about 1/2-inch thick
2 tablespoons of garlic herb seasoning no salt
1 cup chopped onions
1 pkg tri color peppers chopped
1/2 cup (1 stick) garlic herb butter
1 tablespoon Worcestershire sauce
1 cup freshly grated Parmesan
Preheat oven to 350 degrees F.
Season the fish with the salt and pepper. Spread the onions and pepper in a 13 by 9-inch glass baking dish and place the fish on top. Dot the fish with butter. Sprinkle with a little Worcestershire sauce. Bake for 20 minutes, then baste fish with pan juices. Sprinkle the fish with Parmesan and then place under the broiler for about 2 minutes or until the cheese browns. To serve, spoon the vegetables over the fish.

I am not sure where  I originally got this recipe from but has over the years become a family favorite.

1 tablespoon oil
3/4 pound scallops
1 package (9 oz. size) Three Cheese Tortellini
2 cups assorted cut-up vegetables
1 package (7 oz. size) Basil Pesto Sauce

Directions:
HEAT oil in large nonstick skillet on medium heat. Add scallops; cook and stir 2 to 3 minutes or until no longer translucent.BRING 4 quarts water to boil. Add pasta; boil gently 2 minutes, stirring frequently. Stir in vegetables; continue cooking 3 minutes. Drain.

TOSS immediately with scallops and pesto sauce.

1lb ground chuck

1 28oz can diced tomatoes

2 6oz can Tomato sauce

1 6oz can Tomato Paste

1 tsp garlic salt

3/4 c chopped onion

2 bay leaves

1/4 tsp basil

1/4 tsp Oregano leaves

1/4 c oil

salt and pepper to taste

Cook onions in oil a few mins. Add beef

brown,then drain off fat. Add spices and all the cans of tomatoes.

Cook with lid on for an hour

Lid off 30 min.

Add 1 tsp of sugar at end

You may add 1/2 c burgandy if you like at the end

Double recipe and freeze