Spinach and rice in dill tomato sauce

Ingredients

2-10 oz packages frozen spinach, thawed and drained
1/4 cup regular (not extra-v) olive oil
3 cups onions, finely chopped
6 scallions, thinly sliced, including some of the green tops
1/4 cup + 1 tbsp chopped fresh dill

1/3 cup converted raw rice
1/4 cup water
3 tbsp tomato paste
1 tbsp salt
1/8 tsp freshly ground black pepper

How to prepare

Trim away any tough stems from the spinach leaves. Rinse the leaves in several changes of cold water and drain in a colander. Heat the olive oil in a large pot with a tight-fitting lid. When it is hot, add the onions, scallions, and 1/4 cup of the dill and cook over medium-high heat, stirring frequently, until the onions are softened. Add the rice and cook 1 minute, stirring constantly. Stir in the water, tomato paste, salt and pepper. Add the spinach and stir to combine. Cover and cook over low heat for several minutes, stirring occasionally, until the spinach has wilted down. Continue to cook over very low heat for about 30 minutes, or until the rice is nearly tender. Stir in the remaining dill and cook for about 5 minutes, or until the rice is tender. Cover and set aside until ready to serve.

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Oyster corn bread stuffing

Ingredients

1 pt oysters (15 1/2 oz) well drained
1 cup celery chopped
1 cup onion chopped
1/2 cup butter
3 1/2 cup corn bread cubes, toasted
1/2 cup chicken broth
1 tsp poultry seasoning

1 tsp sage

How to prepare

Cook celery and onion in butter until tender. Add oysters and cook 3-5 minutes or until edges begin to curl. Combine all ingredients and mix thoroughly. Makes approx. 4 cups stuffing, enough for 4 lb bird. For 5 to 9 lb bird double the recipe. For 10-15 lb bird triple the recipe.

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Sausage And Cornbread Pie

Ingredients

1 lb bulk pork sausage
1 cup chopped onion
1 clove garlic, crushed
28 oz can tomatoes, undrained
4 oz can chopped green chiles
1 cup frozen whole kernel corn (undrained)
1 cup frozen whole kernel corn
1 tsp chili powder
1 cup yellow cornmeal
2/3 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
2 tsp sugar
1 egg, beaten
2/3 cup milk
1/4 cup vegetable oil

How to prepare

Cook sausage, onion, and garlic in a lg skillet over med heat until meat is browned, stirring to crumble meat; drain. Add tomatoes, chiles, corn, and chili powder; simmer 20 min.. Spoon mixture into a lightly greased 8 square baking dish, and set aside. Combine cornmeal, flour, baking powder, salt and sugar in a med bowl, mixing well. Combine egg, milk, and oil in a sm bowl; add to dry ingredients, stirring just until moistened. Spread cornmeal mixture evenly over sausage mixture. Bake in 375

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Southwestern grilled chicken salad

Ingredients

2 tbsp olive oil
1 tsp cumin, ground
1 tsp cayenne
1 tbsp cilantro, chopped
Salt
4 chicken breast halves
6 tomatillo, chopped
1/2 cup olive oil
3 tbsp red wine vinegar
2 ancho chilies, seeded
1 1/2 cups monterey jack, shredded
1 1/2 cups cheddar, shredded
3 small heads red or green leaf lettuce
1 tbsp cilantro, chopped fine
Pepper
Salt

How to prepare

Combine the first measure of olive oil, ground cumin, cayenne, the first measure of cilantro and salt (to taste) in a bowl. Remove the skin and bones from the chicken breasts. Rub the chicken with the olive oil & herb mixture. Grill the chicken on both sides until tender (15 to 20 minutes). Set aside in a small bowl. Stir the chopped tomatillo, the second measure of olive oil, the red wine vinegar, the ancho chiles, the second measure of cilantro and salt and pepper to taste in a small bowl. Set aside. Wash and dry the lettuce and tear into chunks. Arrange in a lg bowl. Cut the chicken breasts into 1/2″ thick slices and arrange in the center of the lettuce. Arrange the shredded cheddar and monterey jack around the chicken. Pour the vinaigrette over the salad and serve. Yields 4 servings.

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Scalloped tomatoes

Ingredients

3 slices bacon, chopped
2 cups cubed french bread (1/2″ cubes)
16 ripe plum tomatoes, cut into 1/2″ cubes or 2 28 oz cans of whole tomatoes, drained and cubed
2 cloves garlic, minced
2 tbsp sugar
Salt and pepper
1/2 cup shredded fresh basil
1/2 (or more) cup of parmesan cheese

How to prepare

1. Preheat the oven to 350.
2. Cook chopped bacon until almost done over med heat, add bread cubes stirring to coat evenly with the fat. Saut

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Corn souffl

Ingredients

4 eggs
16 oz can creamed corn
2/3 cup milk
1/4 cup all-purpose flour
1/4 cup melted butter
1/4 tsp white pepper
1 tbsp sugar

1/4 tsp salt
1 tbsp baking powder

How to prepare

Beat the eggs lightly and stir in the corn, salt, pepper, melted butter, flour, sugar and milk. Mix well. Add the baking powder, mixing well. Spoon into a souffl

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Antipasto Spread

Ingredients

4-oz cans mushroom stems and pieces drained and finely chopped
1 14-oz can artichoke hearts drained and finely chopped
1 10-oz jar pimiento-stuffed olives drained and finely chopped
1 6-oz can ripe olives drained and finely chopped
1/4 Cup Chopped green pepper
1/2 Cup Chopped celery
3/4 Cup Vinegar
3/4 Cup Olive oil
1/4 Cup Instant minced onion
2 1/2 Teaspoons Italian seasoning
1 Teaspoon Onion salt
1 Teaspoon Salt
1 Teaspoon Seasoned salt
1 Teaspoon Garlic salt
1 Teaspoon Sugar
1 Teaspoon Cracked black pepper

How to prepare

Combine first 6 ingredients, mixing well; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Pour dressing over vegetables; place in a large jar with a tight-fitting lid. Shake jar to stir ingredients; refrigerate overnight. Serve spread with assorted crackers.

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