Hi there, come on in! Just set your stuff over there and come on into the kitchen… I’ve got some sweet rolls from this morning and I was just getting ready to make a fresh pot of coffee. Go ahead and pull out a chair…Now,I hear your grandmother used to make hot tamales, is that right? I know mine did but I want to hear yours. And refresh my memory about Ambrosia Salad. I know it involves those little marshmallows and fruitcocktail…Here’s a recipe I came up with that you might like. It’s fast and easy.
Dirty Rice
1 lb. ground sausage (hot or mild)
1 box Uncle Ben’s Wild Rice (Original or 5min.)
2 cans dark red kidney beans
Start your rice first because it might take the longest. Let your skillet be heating (about 3/4 between low & medium.)
I always use Tennessee Pride sausgage because I’m biased, but the seasoning IS good & it makes so little grease I don’t have to drain it. And I cut the ends off & freeze them till I’ve got enough to make gravy some lazy morning. Anyway, break up & cook the sausage.
Partially drain one of the cans of beans but leave the other one as is. I’ve found that using all the juice from both cans makes it too wet.
When sausage is done add the beans & just stir occasionaly till heated through. It’s ready when some of the beans start to split.
Now add the rice to the beans & sausage & stir it up.
What size can of beans? I haven’t bought kidney beans in 30 years or more, but I remember my mother always getting them in rather large cans and two of those seems out of proportion, so I’m assuming smaller?
This sounds really simple and pretty tasty. It’s a pity that I’m the only one here who would eat it. My wife won’t touch the sausage (shut up) and my last live-at-home offspring doesn’t like the Uncle Ben’s wild and white rice mix. I think I’ll try making it in a couple weeks when the boy is back at college.
I have no idea where this recipe came from originally… probably off the back of biscuit package, but we’ve been making it for over 20 years.
4 cans buttermilk biscuits
chopped walnuts (or pecans if you prefer)
raisins
1 cup granulated sugar
12 tsp cinnamon
1 stick butter
1 cup brown sugar (light or dark, your preference)
[ul]
[li]Preheat oven to 350 degrees[/li][li]Grease Bundt pan [/li][li]Cut each biscuit into four pieces[/li][li]Mix granulated sugar and cinnamon in a bag or bowl[/li][li]Coat biscuit pieces in cinnamon-sugar mixture[/li][li]Place a layer of biscuit pieces in bottom of pan[/li][li]Add a layer of raisins and nuts[/li][li]Continue to layer biscuit pieces with raisins and nut until it’s all in the pan[/li][li]Melt butter in a small pan, add brown sugar and boil for 1 minute[/li][li]Pour resulting syrup over the bread[/li][li]Bake for 35 minutes and then let rest for at least 10 minutes before eating[/li][/ul]
8 ears of uncooked corn
6 TB. of butter
salt and pepper
Cut the raw corn from the cobs, and scrape them. Heat the kernels and their milk in the butter over low heat for 5 minutes until tender. Add salt and pepper to taste. Goes down a treat, it does!
Ingredients:
1 - can Campbell’s cream of mushroom soup
1 ½ cup mayonnaise
1 ½ cup shredded cheddar cheese.
1 - 16 oz. Can sliced mushrooms, drained
4 cups cooked diced chicken (get one of those big roasted ones from the grocery store and strip the meat off it)
2 cups chopped broccoli (frozen works fine)
1 tablespoon Worcestershire sauce
2 teaspoon salt
1 teaspoon ground pepper
2 - 2.8 oz cans FRENCH’S French Fried Onions
Get a big ass bowl and mix everything EXCEPT the onions.
Dump it in a large glass baking dish and bake at 325 for 45 min.
Pull the dish out and crumble the onions all over the top.
Put it back in the oven for 15 min.
Pull it out and let it rest 15 min on the counter.
Dive in with some crusty bread.
NOTE: This is nothing but fat and salt – tastes great but will kill you.
I’ve just been sitting around waiting to die anyway. I’ve got a broccoli casserole but it’s not as “stout” as this one. The chicken makes it a whole meal instead of just a side dish. Thnx!
I meant to add: I make Fake Fried Corn now. 2 cans whole kernel & 2 cans creamed. I use butter, too, but have been thinking about using bacon grease. Thnx!
I’ve shared this before, but it’s too good to pass up.
Make either some boil in bag rice or egg noodles. Dump them in a casserole dish. Pour one can undrained Rotel tomatoes over that. Throw some cheese on it. I like cheddar but it doesn’t really matter what kind. Now put a can of chicken a la king over that. Sprinkle with some Tony Cachere’s and put in the microwave long enough to heat the whole thing and sort of melt the cheese.
The Grands are better than Pillsbury’s smaller canned biscuits, but neither is that great. They used to sell a variety of Grands that had some cornmeal in them and those were pretty darn good. They had a unique taste and texture. I haven’t seen them for years though and assume that they were discontinued.
Oh, and if it was my Monkey Bread recipe that made you think of this, the recipe calls for the smaller biscuits. They sell them in four-packs these days, which is handy.
I’m intrigued by this recipe, especially once I looked up Tony Cachere and found out it was a cajun spice mix! Maybe I should pick some up. It would probably go well with Becky’s dirty rice dish too.
Thanks Ellen. That’s a good idea and probably even more “authentic,” though that shouldn’t mean too much when you’re doing trailer park recipes. I usually use pinto beans in my red chili and cannellini beans (also known as “Alubias” if my bilingual bag of dry beans is to be believed) in my white chicken chili.
Dice up a pound of raw bacon (doesn’t have to be tiny - just bite-sized pieces.) Fry in a big skillet. Add 2 15 oz cans of diced tomatoes. Salt & pepper if you want to be fancy.
Grate a pound or so of cheddar.
Cook 1/2 pound of spaghetti.
Put half the cooked spaghetti in a 8x8 baking dish. Cover with half the tomato/bacon mix, and half the cheese. Repeat with remaining ingredients.
Spray a piece of tin foil with nonstick spray, cover dish. Put in 350 oven for 20 minutes. Take off the tinfoil, cook another 10 min or so until top is melty & good.
Even easier: I buy the frozen creamed corn now. And fried corn has to get just the tiniest bit scorched on the bottom to taste exactly right - not blackened, just lightly “tanned.”
My contributions:
Earthquake Cookies
1 (18.25 ounce) package devil's food cake mix
2 eggs
1/2 cup shortening
3/4 cup confectioners' sugar
1 tablespoon water
Mix cake mix, eggs, shortening, and water in medium size bowl; mix with a spoon. Chill for 1 hour.
Shape dough into balls, roll in powdered sugar. Place on cookie sheet and bake at 375 degrees F for 8-10 minutes; or until brown.
Boiled Peanuts
Green (raw) peanuts in the shell
Approximately 1/4 cup salt per pound of peanuts
Wash peanuts, and place in lidded pot. Add enough water to cover by 2 inches. Add salt, cover, boil for a long time, i.e. 3-4 hours. (Can be made in a pressure cooker - much faster, or in the crock pot. I’ve never actually written down the timing or quantities, so please pardon my approximations.)
Serve with sweet tea, cola, or beer. Preferably on a screened porch or out-of-doors. Can also be spiced up with cayenne, crab boil, jalapenos, etc. in the brine.
Does anyone have a recipe for those little hot dogs in the grape jelly cocktail sauce with the little toothpicks, the kind that you get at church suppers and barbeques?