Easy Chicken Empanadas By Paula Deen

Mix the following:

3 cups cooked cubed chicken
1 8oz. chedder/monteray jack cheese
1/4 tsp. red bell pepper chopped
1 halipenio pepper seeded and diced
1 Tblsp. cumin
little salt and pepper
4 oz. creem cheese

Pie Crust needed roll out, and use biscut cutter,  cut dough in circles and spray pan and put circles on pan, fill small amount of mixture on one half end of circle.  Fold over rub with water and seel edges with fork.  Mix
1 egg and small amount of water brush on circle halves to make them look golden when done.  Cook at 400 for 15 minutes.

Fried Green Tomatoes Unique by Paula Deen

She states at the beginning of this that her grandmother always used cornmeal but she uses flour.

3 or 4 large, farm green tomatoes
Salt
2 cups self rising flour or cornmeal
1 or 2 tsp pepper
veg oil for frying

Slice tomatoes to desired thickness (I prefer mine thin).  Lay out on a pan and sprinkle with salt.  Place in a colander and allow time for salt to pull the water out of tomatoes.  Mix flour with pepper.  Coat tomatoes with flour mixture and deep-fry until golden brown.

Sausage Skillet Dinner

1 pkg. Hillshire Farm Smoked Sausage, sliced 1/2" thick
2 T. cooking oil
1 (28oz.) frozen O'Brien potatoes or any brand
1 (16oz.)  frozen mixed vegetables  (optional)
1/4 c. shredded cheddar cheese

Heat cooking oil in pan along with frozen potatoes and vegetables.  Cover and cook 6 to 8 minutes, stirring occasionally.  Add the smoked sausage and cover and cook 8 to 10 minutes.  Mix in shredded chedder cheese. 

Shredded Pork Tacos Yummy!

This is my version of shredded pork tacos, that we had up at camp with the family on the 4th of July.


1 Pork Roast
1 pkg McCormic taco seasoning mix or any brand you like
salt to taste in boiling water
water

     I  put about a small amount of water in don't cover roast with water just about half way up roast with water,  just enough to boil  add salt to taste and a lil taco seasoning in at first and rub some taco seasoning on pork itself. 

      I boiled the pork roast for 5 to 6 hours  till it shreds, you will need to keep adding water so it doesn't burn, and cook on about 4 at beginning and then down on 3 towards end, you don't want to boil on too high or it toughens the meat  and as you add water add small amounts of taco seasoning mix with it, I ended up using 3/4 of a pkg of taco seasoning mix.  You can use your desired amount of taco seasoning.  (Optional you could add onions while boiling if you wanted).

      You  can make tacos as normal with the normal taco toppings, its even good as taco salad over chips the next day.  This is very yummy and easy to make.

Shrimp Creole

Given to me by a friend while living in Lousiana:

1 lb. peeled medium size shrimp
2 c. chopped onion
2 c. chopped bell pepper
1/2 clove minced garlic
1/4 c. cooking oil
2 tsp. Louisiana hot sauce(or red pepper to taste will do)
1 (No.303) can 1lb. whole tomatoes
1 ( 8oz.) can tomato sauce
2 c. water or shrimp liquid,divided
salt to taste

     Drain whole tomatoes, reserving liquid set aside.  Heat cooking oil on medium high fire; add garlic and saute for 2 minutes.  Add onions and bell pepper and saute until onions turn slightly brown on the outer edges
stirring constantly.  Add whole tomatoes and saute for another 3 minutes.  Add reserved tomato liquid, tomato sauce and 1 cup water or shrimp liquid to pot.  Add hot sauce (red pepper to taste will do) and salt; stir well.

     Cover and lower fire to medium low; simmer for 30 to 35 minutes, stirring occasionally.  Add shrimp and remaining 1 cup water or liquid.  Bring to boil for 2 minutes.  Recover and simmer for 10 minutes.  Serves as a main dish over hot rice with fresh green salad on the side.  Makes about 1 1/2 quarts or six 1 cup servings.

Farmer's Pork Chops by Paula Deen ( with potatoes and white sauce).

8 medium potatoes
1/2 medium onion
Salt and pepper to taste
White sauce (see recipe below)
1 cup all-purpose flour
2 Tblsp.  Lawry's Seasoned Salt
8 center-cut pork chops,about 1/2  inch thick
1/3 cup vegitable oil

Preheat oven to 350 degrees.  Peel potatoes; slice 1/4 inch thick and cover with cold water.  Slice onion into very thin slices.  Cut slices in half.  Drain potatoes; layer half the potatoes in a well-greased 15-10 inch casserole dish.  Sprinkle with salt and pepper to taste.  Scatter half the onion slices on top of potatoes.  Repeat with remaining potatoes and onions.  Cover potatoes with white sauce.  Cover cassarole dish with plastic wrap and microwave on high for 5 minutes or bake uncovered 15 minutes.  Mix together flour and seasoned salt and dredge pork chops in flour mixture.   Lightly brown chops in vegitable oil.  Do not cook them completely.  As chops are removed from frying pan, lay them on top of potatoes.  Bake at 350 degrees for 45 to 60 minutes.  The juices from the pork chops will drip down into the potatoes.  Delicious!
(Note:  For my husband who doesn't like white sauce I just fried his porkchops till they were done, then also fried potatoes slices to go with his meal).

                                                                          White  Sauce

8 Tblsp. butter
1/2 cup all-purpose flour
1 to 2 tsp salt
1/2 to 3/4 tsp pepper
4 c. milk
1/4 c. chopped parsley or chives (optional)

Melt butter; remove from heat.  Stir in flour; add salt and pepper.  Return to heat and cook, stirring constantly, until mixture is bubbly.  Add milk, 1 cup at a time.  Bring to a boil over medium heat, stirring
frequently.  Reduce heat and simmer 1 to 2 minutes, then let stand at least 1 to 2 minutes.  Stir in Parsley or chives, if desired.

Note:  This was my first time making a white sauce this is an easy recipe to follow, it turned out yummy!! 

Crab-Stuffed Chicken Breasts

From a Church Cookbook: 

6 chicken  breasts (without wings)
3/4 c. chopped onion
3/4 c. chopped celery
3/4 c. Italian bread crumbs
3/4 tsp. paprika
3 tsp. melted butter
1/2 lb.frozen crabmeat
3 Tbsp. flour

Make a slit between bone and meat of chicken to make a pocket; sprinkle pocket with salt, black pepper and a dash of red pepper.  Rub well into pocket with damp finger to spread evenly.  Saute onion in butter until limp.  Remove from heat and add crabmeat and breadcrumbs. 

Stuff crabmeat mixture into chicken breasts filling each pocket.  Place chicken in long baking dish.  Combine
flour and paprika and sprinkle over chicken.  Pour melted butter on top.  Bake uncovered at 375 for 1 hour.

Sauce:

1 can cream of chicken soup
1 can cream of mushroom soup
1 (8oz) ctn sour cream

Mix soup with sour cream.  Pour on top the last 24 minutes of cooking time.