From Mama'sTable to Mine

A wholehearted recommendation to buy this lovely book by Paula Deen's son.  I recently saw him on a segment of The Chew, where he prepared his Cheeseburger Casserole.  He spoke about the development of the recipes in this book -- using favorite Southern recipes, but reducing the fat and calories.  Serving sizes, fat and calorie content are included for each recipe.

The book includes tips on living a healthy lifestyle, while still enjoying delicious food.  Recipes are clearly written, and the photographs are sumptuous.  Usually when I look through a recipe book, I find only a few that appeal to me.  The recipes in this book, however, are overwhelmingly appealing.  Now I can cook comfort food without guilt.

Separate chapters feature appetizers, soups, salads, family meals, sandwiches, breakfasts and even luscious desserts.  Pickled shrimp,artichoke and spinach dip, mini Savannah crab cakes, tomato soup with cheddar croutons, butternut squash soup, black-eyed pea salad, Buffalo chicken salad, oven-fried chicken, loaded lasagna,avocado BLT, southern tomato sandwiches, broccoli souffle, buttermilk mashed potatoes, easy eggs florentine, pecan waffles with strawberry syrup, Savannah tiramisu, and peach cobbler are just a sampling of recipes found between the covers of this lovely book.

I can't wait to begin cooking!!

Spoon Bread Casserole

My sister-in-law introduced this casserole from the Jiffy Mix website as a Thanksgiving side dish a few years ago -- it was an immediate hit with everyone!!  Unfortunately, the fat and calorie content is HUGE, but for an occasional comfort food, nothing can beat it.

 

Spoon Bread Casserole

 

1 pkg. "Jiffy" Corn Muffin Mix

1/2 cup margarine or butter, melted

1 14 oz. can whole kernel corn, drained

1 14 oz. can cream style corn

1 cup sour cream

2 eggs

 

1.  Preheat over to 375 degrees; grease 1-1/2 quart casserole dish

2.  Pour melted margarine and corn into casserole 

3.  Blend in sour cream

4.  In separate bowl, whisk eggs and stir into casserole

5.  Add muffin mix and blend thoroughly

6.  Bake 35-40 minutes, or until center is firm.  Serve hot.

 



Pasta Fagioli

Delicious soup for a cold winter night

 

Pasta Fagioli

 

1 yellow onion, diced

1 carrot, diced

1 stalk celery diced

2 slices bacon

2 - 28 oz. cans peeled plum tomatoes

2 - 32 oz cans beef broth

2 cups water

10 twists sea salt grinder

10 twists pepper grinder

1 small sprig thyme, stripped

2 small sprigs parsley, snipped

 

16 oz dried cannelini beans -- boil for 2 minutes; let sit for one hour

16 oz pasta (elbows, ziti, penne), boiled till al dente

 

1.  In soup pot, saute onion, carrot, celery and bacon in olive oil, until soft

2. Add tomatoes and simmer 10 minutes

3.  Add beef broth and water, salt, pepper, thyme and parsley

4.  Add cannelini beans

5.  Simmer slowly for 3-4 hours; remove bacon strips

6.  Prepare pasta; drain and add to soup

7.  Simmer for 1/2 hour

8.  Serve with fresh shaved or grated parmesan

 

Leftovers are even more delectable!!



 

The Versatile Soup Tureen

As a collector of soup tureens, I have discovered that not only are they wonderful vessels for soup, they also make lovely centerpieces, when surrounded by a garland of flowers or fruit.

New Year's Day

Table setting for a mid-afternoon New Year's Day dinner for three --

 

Happy New Year!!

Roasted Mushrooms

Delicious side dish with beef

Roasted Mushrooms

1-1/2 lbs mushrooms, sliced (I used white, portabella and shittake -- any combination is fine)
1-16 oz package peeled yellow onions, cut in half
3 shallots, cut into quarters
1/4 cup olive oil
1/4 cup margarine, melted
3 Tbsp Worcestershire sauce
20 twists of salt grinder
12 twists of pepper grinder

1.  Combine mushrooms, onions and shallots in bowl
2.  In separate bowl, whisk together remaining ingredients; add to mushroom mixture
3.  Place in uncovered casserole dish and bake in 400 degree oven for 45 minutes

Any leftovers also warm up well



Slow-Roasting for Tenderness

I bought a very small chuck roast the other day, with a recipe in mind.  However, time lapsed and I didn't use it.  Today I took a small casserole, lightly oiled it with olive oil, placed thin slices from four peeled Russet potatoes in the bottom, and the chuck roast and a small jar of sliced mushrooms on top.  I poured 1-1/2 cups of water around the sides to moisten the potatoes, and then covered the meat with one can of Campbell's Golden Mushroom soup. 

I placed the covered casserole in a 300 degree oven for 2-1/2 hours, and was rewarded with the most tender, tasty dish imaginable.

A bit of slow-roasting can be a lifesaver when preparation time is short and the meat quality is questionable.