| Good food from our friends at the Shelby County and Huffman Road bridge clubs! (newer recipes at bottom of page) |
Joann Bashinsky's Cheese Ball
2-8oz packages of cream cheese
1 tbs mayo
1 package dry ranch dressing
2 tbs chopped green onions
1 large can white meat chicken, drained
and crumbled
Mix all ingredients together and roll in
chopped pecans. Eat!
2-8oz packages of cream cheese
1 tbs mayo
1 package dry ranch dressing
2 tbs chopped green onions
1 large can white meat chicken, drained
and crumbled
Mix all ingredients together and roll in
chopped pecans. Eat!
Judy Hasseld's Cheese Ball
Both directors have verified that this
cheeseball is terrific! Judy, please make
another and bring it back to the club!
2 packages 8oz cream cheese
1/4 cup chopped green pepper (bell pepper
for southerners)
2 tbls chopped onion
1 ts salt
2 cups chopped pecans
8.5 oz can crushed pineapple (drain really
well)
Soften cream cheese and gradually stir in
crushed pineapple.
Add one cup chopped pecans, green
pepper, onion and salt.
Mix well and chill in fridge; when chilled
form into a ball and roll in the other cup of
chopped pecans.
Refrig for day, then serve. Yum.
Both directors have verified that this
cheeseball is terrific! Judy, please make
another and bring it back to the club!
2 packages 8oz cream cheese
1/4 cup chopped green pepper (bell pepper
for southerners)
2 tbls chopped onion
1 ts salt
2 cups chopped pecans
8.5 oz can crushed pineapple (drain really
well)
Soften cream cheese and gradually stir in
crushed pineapple.
Add one cup chopped pecans, green
pepper, onion and salt.
Mix well and chill in fridge; when chilled
form into a ball and roll in the other cup of
chopped pecans.
Refrig for day, then serve. Yum.
Jo's Spinach Dip
Thaw 1 pkg 10 oz frozen chopped spinach -
squeeze dry
Blend together 1 pkg Knorr’s Vegetable
Soup, 16 oz sour cream
1 cup Hellmann’s real mayonnaise.
Stir in spinach, 1 can (8 oz) chopped water
chestnuts
3 chopped green onions.
Cover, chill 2 hours. Stir before serving
Thaw 1 pkg 10 oz frozen chopped spinach -
squeeze dry
Blend together 1 pkg Knorr’s Vegetable
Soup, 16 oz sour cream
1 cup Hellmann’s real mayonnaise.
Stir in spinach, 1 can (8 oz) chopped water
chestnuts
3 chopped green onions.
Cover, chill 2 hours. Stir before serving
John's Tournament Casserole
(serves 120)
Ten Johnsonville hot sausages.
Six-eight pounds ground sirloin (90-10).
One eight-pound package of elbow mac.
Five two-cup packages of sharp cheddar
cheese.
Eight bunches of fresh scallions.
Two one-gallon jugs of Ragu spaghetti
sauce.
Two 16-oz cans of spicy chopped tomatoes
(can be any variety)
Three 8-oz cans of tomato/mild chili combo.
Hot pepper flakes.
Italian seasoning.
Fresh garlic cloves, mashed.
Six large cans of sliced black olives.
Three large bags of frozen Bird's Eye
sweet peas.
Five quarts of cottage cheese.
Pre-prep: four turkey pans.
Prep: Boil sausage for 1.5 hours, changing
water at least three times to de-grease.
Cook all of the ground sirloin and de-grease
if neccesary (I hate grease), reserve.
Wash, then chop all of the scallions right
down to the last of the greens, reserve.
Cook eight pounds of elbow macaroni (then
clean your entire kitchen). Wash and cool
the mac, reserve. Thinly slice your ten hot
sausages.
Assembly line: line each of the turkey pans
with a generous layer of Ragu. Layer 1.5-2
inches of mac followed by a light layer of
ground beef, then a heavy layer of thick
sharp cheddar cheese. This is followed
with a light layer of Ragu, then more mac.
Spice to taste: red pepper flakes, Italian
seasoning, basil, garlic. This is covered
with a light layer of scallions (the key
ingredient). Paste the top of the dish with
generous portions of cottage cheese
followed by more Ragu and a sprinkling of
olives and more cheddar. Add a layer of
spicy sausage slices.
Cover with foil and bake for 1 hour covered,
then .5 hour uncovered at 400 degrees.
You might need to bump it to 425 or so.
Eat and enjoy!
(serves 120)
Ten Johnsonville hot sausages.
Six-eight pounds ground sirloin (90-10).
One eight-pound package of elbow mac.
Five two-cup packages of sharp cheddar
cheese.
Eight bunches of fresh scallions.
Two one-gallon jugs of Ragu spaghetti
sauce.
Two 16-oz cans of spicy chopped tomatoes
(can be any variety)
Three 8-oz cans of tomato/mild chili combo.
Hot pepper flakes.
Italian seasoning.
Fresh garlic cloves, mashed.
Six large cans of sliced black olives.
Three large bags of frozen Bird's Eye
sweet peas.
Five quarts of cottage cheese.
Pre-prep: four turkey pans.
Prep: Boil sausage for 1.5 hours, changing
water at least three times to de-grease.
Cook all of the ground sirloin and de-grease
if neccesary (I hate grease), reserve.
Wash, then chop all of the scallions right
down to the last of the greens, reserve.
Cook eight pounds of elbow macaroni (then
clean your entire kitchen). Wash and cool
the mac, reserve. Thinly slice your ten hot
sausages.
Assembly line: line each of the turkey pans
with a generous layer of Ragu. Layer 1.5-2
inches of mac followed by a light layer of
ground beef, then a heavy layer of thick
sharp cheddar cheese. This is followed
with a light layer of Ragu, then more mac.
Spice to taste: red pepper flakes, Italian
seasoning, basil, garlic. This is covered
with a light layer of scallions (the key
ingredient). Paste the top of the dish with
generous portions of cottage cheese
followed by more Ragu and a sprinkling of
olives and more cheddar. Add a layer of
spicy sausage slices.
Cover with foil and bake for 1 hour covered,
then .5 hour uncovered at 400 degrees.
You might need to bump it to 425 or so.
Eat and enjoy!
Jerrie Friar's Italian Shells Casserole
2 lbs medium sized macaroni shells
1 tsp salt
1 pint sour cream
16 oz shredded Provolone cheese
2 lbs lean ground beef
1 qt marinara sauce
1/2 tsp pepper
16 oz shredded Mozzarella cheese
Cook shells according to package directions
until firm (al dente). Rinse and drain. Brown
ground beef in skillet. Add salt and pepper. Stir
in marinara sauce. Simmer 20 minutes. Using a
deep lasagna pan, line the bottom with half of
the cooked shells. Cover the shells with half of
the meat sauce. Spread 1/2 pint of sour cream
lightly over the sauce. Sprinkle with half of both
cheeses. Cover the pan and bake at 350 for 40
minutes. Uncover and bake 20 minutes more.
The casserole is ready to serve when the top
cheese is melted and lightly browned. Serves
8-10
2 lbs medium sized macaroni shells
1 tsp salt
1 pint sour cream
16 oz shredded Provolone cheese
2 lbs lean ground beef
1 qt marinara sauce
1/2 tsp pepper
16 oz shredded Mozzarella cheese
Cook shells according to package directions
until firm (al dente). Rinse and drain. Brown
ground beef in skillet. Add salt and pepper. Stir
in marinara sauce. Simmer 20 minutes. Using a
deep lasagna pan, line the bottom with half of
the cooked shells. Cover the shells with half of
the meat sauce. Spread 1/2 pint of sour cream
lightly over the sauce. Sprinkle with half of both
cheeses. Cover the pan and bake at 350 for 40
minutes. Uncover and bake 20 minutes more.
The casserole is ready to serve when the top
cheese is melted and lightly browned. Serves
8-10
Jo Weatherly's SAUSAGE BALLS
1 LB. TENNESSEE PRIDE MILD SAUSAGE
10 OZ. SHARP CHEDDAR CHEESE,
SHREDDED
3 CUPS BISQUICK
Crumble sausage and mix with cheese.
Add bisquick one cup at a time. Mix as you
would for dough (I use heavy mixer with
dough hook)…
Form into small balls (walnut size) and
place on an ungreased cookie sheet. Bake
in a preheated 400 degree oven for 15
minutes. Cooking may take a few extra
minutes if balls are frozen.
Makes about 7 dozen.
Jo's PEPPER AND ONION DIP
Harry and David's Pepper and Onion Relish
Use 1/2 jar: Mix with 8 oz cream cheese
I use a mixer or food processor in order to
get it real fluffy.
If serving a big crowd, use the whole jar
with 2 8oz cakes if cream cheese
GRAPE SALAD
1 8 oz. softened cream cheese (low-fat can
be used)
1 8 oz. Sour Cream (again low-fat works!)
1 cup sugar (I use Splenda)
Mix together till very smooth
2 lbs. seedless grapes (any color or
mixture of colors) DO NOT CUT…leave
whole.
Fold into cream cheese mixture and put
into 8 x 8 glass dish
Topping as follows:
1 cup Brown Sugar
1 cup chopped Pecans
“Pat” on top of grape mixture…refrigerate
at least 24 hours.
For large group, double recipe and place in
9 x 13 glass dish.
Good stuff!
1 LB. TENNESSEE PRIDE MILD SAUSAGE
10 OZ. SHARP CHEDDAR CHEESE,
SHREDDED
3 CUPS BISQUICK
Crumble sausage and mix with cheese.
Add bisquick one cup at a time. Mix as you
would for dough (I use heavy mixer with
dough hook)…
Form into small balls (walnut size) and
place on an ungreased cookie sheet. Bake
in a preheated 400 degree oven for 15
minutes. Cooking may take a few extra
minutes if balls are frozen.
Makes about 7 dozen.
Jo's PEPPER AND ONION DIP
Harry and David's Pepper and Onion Relish
Use 1/2 jar: Mix with 8 oz cream cheese
I use a mixer or food processor in order to
get it real fluffy.
If serving a big crowd, use the whole jar
with 2 8oz cakes if cream cheese
GRAPE SALAD
1 8 oz. softened cream cheese (low-fat can
be used)
1 8 oz. Sour Cream (again low-fat works!)
1 cup sugar (I use Splenda)
Mix together till very smooth
2 lbs. seedless grapes (any color or
mixture of colors) DO NOT CUT…leave
whole.
Fold into cream cheese mixture and put
into 8 x 8 glass dish
Topping as follows:
1 cup Brown Sugar
1 cup chopped Pecans
“Pat” on top of grape mixture…refrigerate
at least 24 hours.
For large group, double recipe and place in
9 x 13 glass dish.
Good stuff!
John Griffith's salsa
1 can (14.5 ounce) Hunt's Petite Diced
Tomatoes, undrained.
1 can (14.5 ounce) Hunt's Tomato Sauce
1 medium white onion diced small
2 tablespoons cilantro Dry or Fresh
(I use Dry)
1 tablespoon lime juice or the juice from
one lime if using fresh
1/4 cup Sliced pickled Jalapeno's chopped
small (less for mild more for hot)
Salt and pepper to taste (i use no salt but
about one teaspoon of fresh pepper
Some use a little garlic but I do not.
Chips of your choice
Mix together, cover and let set for about 4
hours out of the frig. Serve at room temp.
The longer it sets the hotter it will get. You
can make it the day before but let it set in
the frig and remove in time to get to room
temp before you serve it. Enjoy!!!
1 can (14.5 ounce) Hunt's Petite Diced
Tomatoes, undrained.
1 can (14.5 ounce) Hunt's Tomato Sauce
1 medium white onion diced small
2 tablespoons cilantro Dry or Fresh
(I use Dry)
1 tablespoon lime juice or the juice from
one lime if using fresh
1/4 cup Sliced pickled Jalapeno's chopped
small (less for mild more for hot)
Salt and pepper to taste (i use no salt but
about one teaspoon of fresh pepper
Some use a little garlic but I do not.
Chips of your choice
Mix together, cover and let set for about 4
hours out of the frig. Serve at room temp.
The longer it sets the hotter it will get. You
can make it the day before but let it set in
the frig and remove in time to get to room
temp before you serve it. Enjoy!!!
Jerrie's Cream Cheese spread
1/2 cup brown sugar
1/2 cup raisins
1/2 cup chopped pecans
1 tbls corn starch
dash dry mustard
8 oz crushed pinapple + juice
cook until thick--cool and serve over cream
cheese with your favorite crackers
1/2 cup brown sugar
1/2 cup raisins
1/2 cup chopped pecans
1 tbls corn starch
dash dry mustard
8 oz crushed pinapple + juice
cook until thick--cool and serve over cream
cheese with your favorite crackers
John's spicy meatloaf
1 lb ground sirloin (90-10, 93-7)
1 lb ground beef (80-20)
1 onion (chopped)
1 green pepper (chopped)
1 carrot (peeled?)
2 jumbo eggs
six splats of catsup or salsa
three splats of A1 (spicy)
1 cup Italian bread crumbs
6 shakes of red pepper flakes
sprinkle of black pepper
fresh garlic clove or = powder
sprinkle of basil leaves
sprinkle of Italian Seasoning
STIR THE MESS. Add some salsa. Get
your hands into it! Mold it into the perfect
moist ball of meat! Spray your cooking
dish (foil pan) with PAM or whatever, then
mash the meatloaf into the pan.
Sprinkle the meatloaf with some
Parmesian cheese and bake in a 380
degree oven for 1.75 hours.
Serve and devour.
1 lb ground sirloin (90-10, 93-7)
1 lb ground beef (80-20)
1 onion (chopped)
1 green pepper (chopped)
1 carrot (peeled?)
2 jumbo eggs
six splats of catsup or salsa
three splats of A1 (spicy)
1 cup Italian bread crumbs
6 shakes of red pepper flakes
sprinkle of black pepper
fresh garlic clove or = powder
sprinkle of basil leaves
sprinkle of Italian Seasoning
STIR THE MESS. Add some salsa. Get
your hands into it! Mold it into the perfect
moist ball of meat! Spray your cooking
dish (foil pan) with PAM or whatever, then
mash the meatloaf into the pan.
Sprinkle the meatloaf with some
Parmesian cheese and bake in a 380
degree oven for 1.75 hours.
Serve and devour.
Martha White Southern Sausage
Cornbread, submitted by Jerrie Friar
1/2 lb bulk pork sausage
1 egg
2 cups Martha White Self-Rising Corn Meal Mix
1 + 1/3 cups milk or 1 + 3/4 buttermilk
1/4 cup oil or melted shortening
HEAT: oven to 450 degrees In a 10-inch cast
iron skillet, cook sausage over medium heat
until thoroughly cooked. Drain sausage. Wipe
out skillet with paper towel. Grease skillet;
place in oven to heat.
BEAT: egg in medium bowl. Add cornmeal mix,
milk and oil; stir until smooth. Stir in sausage.
Batter should be pourable. If batter is too
thick, add additional milk. Pour batter into hot
skillet.
BAKE: at 450 for 20-25 minutes until golden
brown.
Cornbread, submitted by Jerrie Friar
1/2 lb bulk pork sausage
1 egg
2 cups Martha White Self-Rising Corn Meal Mix
1 + 1/3 cups milk or 1 + 3/4 buttermilk
1/4 cup oil or melted shortening
HEAT: oven to 450 degrees In a 10-inch cast
iron skillet, cook sausage over medium heat
until thoroughly cooked. Drain sausage. Wipe
out skillet with paper towel. Grease skillet;
place in oven to heat.
BEAT: egg in medium bowl. Add cornmeal mix,
milk and oil; stir until smooth. Stir in sausage.
Batter should be pourable. If batter is too
thick, add additional milk. Pour batter into hot
skillet.
BAKE: at 450 for 20-25 minutes until golden
brown.
JOHN'S EXCELLENT MEATBALLS
I love meatballs with pasta. Make no
mistake about it, making meatballs is a
labor-intensive process. So, they need to
be good.
Ingredients:
2 pounds 90-10 ground beef
1 medium onion--chopped
1 package frozen Bird's Eye spinach
2 eggs
5 splats of ketchup or chili sauce
1 1/2 cups of Italian bread crumbs
seasonings added: hot pepper flakes,
marjoram, Italian seasoning, basil, garlic
powder, pepper
Pre-heat the oven to 320 degrees. Pam
your cookie sheets.
Defrost or cook the spinach, then cool off.
Combine all ingredients and mix thoroughly.
It's messy work. Mold each meatball and
place on cookie sheet. My suggestion is to
make the meatballs on the larger size.
Cook for 20 minutes, then turn the
meatballs and cook for another 20 minutes.
Remove and let cool. This will make 30
nice meatballs, enough for five or six
nights. They freeze nicely.
I love meatballs with pasta. Make no
mistake about it, making meatballs is a
labor-intensive process. So, they need to
be good.
Ingredients:
2 pounds 90-10 ground beef
1 medium onion--chopped
1 package frozen Bird's Eye spinach
2 eggs
5 splats of ketchup or chili sauce
1 1/2 cups of Italian bread crumbs
seasonings added: hot pepper flakes,
marjoram, Italian seasoning, basil, garlic
powder, pepper
Pre-heat the oven to 320 degrees. Pam
your cookie sheets.
Defrost or cook the spinach, then cool off.
Combine all ingredients and mix thoroughly.
It's messy work. Mold each meatball and
place on cookie sheet. My suggestion is to
make the meatballs on the larger size.
Cook for 20 minutes, then turn the
meatballs and cook for another 20 minutes.
Remove and let cool. This will make 30
nice meatballs, enough for five or six
nights. They freeze nicely.
CHICKEN ENCHILADAS
By: Aileen Hill
CHICKEN
1 whole chicken
1/2 bulb of garlic (about 6 cloves)
1 lime - quartered
1/2 - 1 tsp - alae salt or 1/2 tsp reg salt
1/4 tsp liquid smoke
1 tsp - vinegar from pickled jalapeno
OR
1 tsp - vinegar AND hot sauce
COVER chicken with water
ADD all above ingredients
BOIL until fork tender
REMOVE chicken from broth
SIEVE broth of all ingredients and set aside
SHRED chicken and set aside
SAUCE:
1/2 bulb of garlic - minced
1/2 onion minced
1 stalk celery minced fine
olive oil
2 pkgs cream cheese
1 cup of sour cream
adobo (or salt)
white pepper
SAUTE garlic, onion & celery until tender
ADD 1 cup of broth from chicken and bring
to boil
LOWER heat & add cream cheese.
SIMMER until sauce is smooth.
ADD sour cream, salt & pepper
ADD additional broth to sauce to
consistency of gravy
ENCHILADAS:
Flour or corn tortillas
1 onion - minced
1 can olives - sliced
1 can green chilis
cilantro - chopped
cheese - shredded (mozarella, cheddar)
MICROWAVE tortillas for 15-30 seconds to
soften
PLACE 1 tbsp of sauce in center of tortilla
LINE shredded chicken down center
SPRINKLE onion, olives, green chilis,
cilantro, cheese
ROLL tortilla and put seam side down in
pan
POUR little sauce over tortillas (DO NOT
SATURATE)
BAKE 375 degrees for about 30 min
POUR rest of sauce and top with shredded
cheese
BAKE 15 minutes or until cheese is melted.
SERVE HOT
By: Aileen Hill
CHICKEN
1 whole chicken
1/2 bulb of garlic (about 6 cloves)
1 lime - quartered
1/2 - 1 tsp - alae salt or 1/2 tsp reg salt
1/4 tsp liquid smoke
1 tsp - vinegar from pickled jalapeno
OR
1 tsp - vinegar AND hot sauce
COVER chicken with water
ADD all above ingredients
BOIL until fork tender
REMOVE chicken from broth
SIEVE broth of all ingredients and set aside
SHRED chicken and set aside
SAUCE:
1/2 bulb of garlic - minced
1/2 onion minced
1 stalk celery minced fine
olive oil
2 pkgs cream cheese
1 cup of sour cream
adobo (or salt)
white pepper
SAUTE garlic, onion & celery until tender
ADD 1 cup of broth from chicken and bring
to boil
LOWER heat & add cream cheese.
SIMMER until sauce is smooth.
ADD sour cream, salt & pepper
ADD additional broth to sauce to
consistency of gravy
ENCHILADAS:
Flour or corn tortillas
1 onion - minced
1 can olives - sliced
1 can green chilis
cilantro - chopped
cheese - shredded (mozarella, cheddar)
MICROWAVE tortillas for 15-30 seconds to
soften
PLACE 1 tbsp of sauce in center of tortilla
LINE shredded chicken down center
SPRINKLE onion, olives, green chilis,
cilantro, cheese
ROLL tortilla and put seam side down in
pan
POUR little sauce over tortillas (DO NOT
SATURATE)
BAKE 375 degrees for about 30 min
POUR rest of sauce and top with shredded
cheese
BAKE 15 minutes or until cheese is melted.
SERVE HOT
VIDALIA ONION DIP
By: Judy Hasseld
2 cups finely chopped Vidalia onions
1 cup mozzarella cheese
1 cup Swiss cheese
1 1/2 cups mayonnaise
mix all together & put in a glass baking dish
bake 20 minutes at 300 degrees
serve on your favorite cracker
By: Judy Hasseld
2 cups finely chopped Vidalia onions
1 cup mozzarella cheese
1 cup Swiss cheese
1 1/2 cups mayonnaise
mix all together & put in a glass baking dish
bake 20 minutes at 300 degrees
serve on your favorite cracker