Shrimp Etouffee

Ingredients:

4 tablespoons flour
4 tablespoons butter

1 pound shrimp

2 cups chicken broth

1 cup onion, diced

1/2 cup celery, diced

1/2 cup bell pepper, diced

4 cloves garlic, chopped

1 teaspoon thyme, chopped

1 cup tomato, diced

1 tablespoon creole seasoning

1 Tbls. Worcestershire sauce

hot sauce to taste

salt and pepper to taste

2 tablespoons butter

2 Tbls. lemon juice

1/4 cup green onions, sliced

Directions:

1. Melt the butter in a large sauce pan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and simmer, stirring frequently, until it turns a dark brown, about 10-20 minutes.
2. Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.
3. Add the garlic and thyme and cook for a minute.
4. Whisk in the broth, add the tomatoes, creole seasoning and Worcestershire sauce and simmer for 20 minutes.
5. Add the shrimp and cook until cooked, about 5 minutes.
6. Season with hot sauce, salt and pepper to taste.
7. Mix in the lemon juice and green onion and enjoy over cooked rice.

***We had this over a biscuit and a poached egg in New Orleans!

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Pepper Steak

Ingredients:
2 lbs. beef sirloin
3 T. oil
1/2 c. onion, chopped
1/3 c. hot water
1 can stewed tomatoes
1 t. white sugar
Garlic pwd to taste
1 cube beef boullion
1 T. corn starch
2 lg. bell peppers
3 T. soy sauce
1 t. salt
1 lb. mushrooms, sliced.

Directions:
Mix all ingredients together and cook in crock pot for 2-3 hours on high or 5-6  hours on low. Serve over noodles or rice.

***Uncle Dale's recipe

Black bean corn salsa

Ingredients:
1/4 c. Mayo
1/2 t. cumin
1 can black beans, drained
1 can whole kernal corn
1/2 c. tomatoes, chopped
1/2 c. red onion, chopped
1 T. fresh cilantro
Diced Jalapeno to taste

Directions:
Mix and chill several hours to let flavors blend.  Serve over corn chips or over grilled chicken.

Shrimp and Rice Casserole

Ingredients:
2 c. chicken, cooked and boned
1 lb shrimp, cooked
1 green pepper, chopped
1 onion, diced small
15 oz can tomatoes, diced
15 oz can chicken broth
1/2 t. cayenne pepper
2-3 c. Minute Rice
8 oz cheddar cheese, shredded

Directions:
Saute'onion and green peppers in melted butter until translucent. Add tomatoes and broth and bring to a boil.  Add 2 or 3 cups Minute Rice.  Let stand until rice has absorbed most of the liquid.  Add chicken and shrimp and cayenne pepper to taste. Place in casserole dish. Cover with 8 oz. shredded cheddar cheese.  Bake at 350 until cheese is melted.

***Sister Roudybush's recipe

Creamy Tomato-Basil Soup

Ingredients:

• 1 Tbsp Olive Oil
• 2 Garlic cloves, pressed
• 1 large Shallot, diced
• 2 (28 oz) cans Crushed Tomatoes
• 1½ cup Chicken Stock (or vegetable stock)
• 1 Tbsp Sugar
• ½ Tsp Dried Oregano
• 2 Tsp Kosher Salt
• Several grinds of Pepper (to taste)
• 1 Cup Half and Half
• 12 - 15 large Fresh Basil leaves, chopped

Directions:

1. In a dutch oven or heavy bottomed pot, heat olive oil over medium-high heat. Add shallot and saute until translucent.
2. Add garlic and saute another 30 seconds.
3. Add crushed tomatoes (juice and all), chicken stock, oregano, sugar, salt, and pepper.
4. Bring to a low simmer. Cook uncovered, for 15 minutes or until it has thickened.
5. Add the half and half, basil and season to taste with salt and pepper.
6. Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Pesto Chicken Pasta

• Ingredients:
• 
  
• 1 tablespoon olive oil
• 1/4 lb chicken thighs, boneless, skinless, chopped
• 1/4 cup sun-dried tomatoes, drained of most oil, chopped
• 1/4 teaspoon red pepper flakes
• 4 oz mushrooms, sliced
• 3 garlic cloves, minced
• 1/2 cup basil pesto
• 1 cup milk
• 1/4 teaspoon salt, and more
• 8 ounces penne pasta (use gluten free for gluten free version)
• fresh basil, chopped

Directions:  

1. Heat olive oil in a large skillet on medium heat. Add chicken (chopped up) with sun-dried tomatoes (chopped into smaller bites) to the skillet, sprinkle with red pepper flakes. Saute for about 1 minute on medium heat.
2. Add sliced mushrooms (add another 1 tablespoon olive oil if needed) and saute for about 2 more minutes (or a little bit more), until chicken is cooked through and mushrooms are softened.
3. Add garlic, pesto, milk, and 1/4 teaspoon of salt. Bring to boil, immediately reduce to simmer and simmer, stirring until everything is well combined. Remove from heat. Taste, and add more salt, if needed.
4. Cook pasta according to package instructions. Drain. Add cooked pasta to the sauce, reheat.
5. Top with chopped fresh basil.

Chili

Ingredients:

2 cans of pinto beans
1 lb. of hamburger
1 onion, chopped
4 oz. green chili
1 qt. tomatoes
1 sm. can tomato sauce
1 t. garlic
2 t. chili powder
1 t. oregano
1/2 t. red pepper
1/2 t. black pepper

Directions:

Fry ground beef and onion together.  Add all other ingredients.  Cook till heated through.

Cabbage Patch Soup

Ingredients:

1 1/2 lbs ground beef
4 celery ribs, chopped
1 medium onion, chopped
7 c. chopped cabbage
2 cans kidney beans, rinsed
1 quart chopped tomatoes
3 c. beef broth
1 15oz. can tomatoe sauce
4 large carrots, chopped
1/2 tsp. sugar
salt/pepper to taste

Directions:

In a large sauce pan, cook the beef, celery and onion over medium heat until meat is no longer pink; drain.  Add the remaining ingredients; bring to a boil.  Reduce heat; cover and simmer for 1 hour or until cabbage and carrots are tender.  Yield:  3 1/2 quarts

Bruschetta

Ingredients:

2 -3 c. Meaty tomatoes, chopped small
1/2 c. Onion, chopped fine
2 T. Garlic
2 t. Balsamic vinegar
2 T. Olive Oil
12-15 Basil leaves, chopped
1 t. Sea salt

Combine all ingredients.  Let rest a couple hours.  Serve over toasted baguette bread.

Lasagna Soup

Ingredients:

• 1 lbs Italian sausage
• 1 c chopped onion
• 2 TB minced garlic
• 2 c chopped carrots
• 2 c mushrooms
• 1 sm can tomato sauce 
• 1 can chicken broth 
• 1 14oz can crushed tomatoes
• --------------------------------------------
• 1 c broken lasagna noodles
• 2 TB fresh basil
• 2 c fresh spinach
• mozz cheese

Directions:

1. Brown sausage, drain and saute onion
2. Add all ingredients, except noodles, basil, spinach, and cheese
3. Boil 20-40 min (or however long in crock pot)
4. Add noodles, cook till done
5. Add basil and spinach 10 min before serving
6. serve with grated mozz cheese

I got this recipe from Leslie Wheeler at a church pot luck.

Spinach Quiche

Ingredients

• 9-12 eggs, beaten
• about 2/3 cup cottage cheese
• about 1 cup grated cheese (cheddar/jack)
• 2 Roma tomatoes chopped
• 2-3 cups fresh spinach, torn
• 2-3 green onions chopped
• salt and pepper to taste

Directions

1.  mix together and pour into greased 9" round ciche dish.
2. bake at 350 degrees until the eggs are set.

Corn Salsa

Ingredients

• 1 small onion, chopped
• three large roma tomatoes, diced
• 1 can of white shoepeg corn, drained
• 1 can of regular corn, drained
• 1 can of black beans, drained and rinsed
• 1-2 jalapinos
• avocado (if available)
• fresh cilantro to taste
• 3/4 t. salt
• garlic to taste
• T. lime juice

Directions

1. mix ingredients together.
2. walah!!!

Corn, Tomato & Avocado Salad

Ingredients

• 2c. cooked corn, freshed or frozen 
• 2 avocados cut into 1/2" cubes
• 1 pint cherry tomatoes, halved
• 1/2 c. finely diced purple onion

Dressing:

• 2 T. olive oil
• 1/2 t. grated lime zest
• 1 T. fresh lime juice
• 1/4 c. chopped cilantro
• salt and pepper to taste

Directions

1. Mix the first four ingredients in a large bowl.
2. Mix together the dressing ingredients in another bowl
3. Pour over the salad and gently toss to mix