Fin and Haddie

on Oct 30 in Recipes

This is a great recipe.

You can Buy Fin and Haddie which is a smoked fish at a fish store.

Take your fish and boil until it softens up.

Drain water and set aside

Take a pint of Milk ( I use light cream or evaporated milk) add some butter and add flour to thicken to the thickness you want for the white sauce.

Boil and chop up some eggs and add to white sauce.

cut up fish and flake with a fork or cut up small.

add fish to white sauce

add salt and pepper to taste and remember fish is salty to begin with.

I serve over angle hair pasta, or toast. can also can be served over rice.

enjoy, this it is great

Jamie’s Cheeseburger Soup

on Jan 22 in Recipes

Cheeseburger Soup

½ lb. hamburger

¾ c. chopped onion

¾ c. shredded carrots

¾ c. diced celery

1 t basil

1 t parsley

4 T butter, divided

4 c. diced potatoes

¼ c. flour

8 oz. American cheese, cubed

1 ½ c. milk

¾ t salt

¼ t pepper

¼ c. sour cream

3 c. broth

Brown beef, drain & set aside

In a large pot, Sauté onion, carrots, celery, basil, parsley with 1 tablespoon of the butter until tender (about 10 minutes)

Add broth, potatoes & beef; bring to a boil

Reduce heat, cover and simmer 10-12 minutes until potatoes are tender

In a small skillet, melt remaining butter

Add flour and mix then add it to the soup, bring to boil

Cook and stir for 2 minutes

Reduce heat to low

Add cheese, milk and salt & pepper

Cook on low and stir until cheese melts

Remove from heat

Blend in sour cream

YUMMMMMMMM!!!!!!!

I added a few mushrooms

Cheese Straws

on Dec 26 in Recipes

This is a recipe that my mother use to make for us during the holidays:

2 cups of flour

2 level tsp of baking powder

1 level tsp of salt

1/2 cup of milk

1/2 cup of butter

1/4 tsp red pepper or Paprika

1 egg

3/4 cup of Grated cheese ( i Use real sharp cheese)

sift flour, salt, baking powder, pepper together 3 times. put in mixing bowl, add butter and make a hole an egg in center of flour. Mix in cheese and milk and mix together. Turn out on a molding board, roll to 1/8 inch thick and cut 4 inches long and 1/4 inch wide. bake until light brown 350 -400 degree in oven. enjoy them as our family did. Merry Christmas.

Crab Dip, A great christmas Present, I recieved

on Sep 08 in Recipes

This is a great recipe that was given to me as i was leaving for Key West in my motor Home a few years ago.  I had stopped at Jeanne Just Or( Just Jeanne as bill and I  called her). her and always exchanged gifts at Christmas time. She is a very special friend. She handed me a bag with all of the non persiable items and a recipe card.  This is one of the most original gifts I ever received in my life and I love the recipe. You can add to this recipe if you have a special item you Like. This should be cooked in a small crock pot. This is great for Entertaining. After leaving her condo i drove to perry, fl. where i stopped at  a store and bought all the rest of the items and made it that night.

4 ounces Mince Crab ( Imantation )         8 oz of  Philadelphia Cream Cheese

1 stick of Butter                                                1/2 of cup of mushrooms

1 small onion ( diced)                                      1/4 cup of green peppers

1 Tablespoon of chopped Spinach ( I use Frozen)

1/2 pound of shrimp                I also add Garlic to the taste.

Melt the butter in crock pot add onions,green peppers,and chopped spinach. While butter is melting saute shrimp and cut into small pieces and add to melted butter. also add crab Add cream cheese and let all items melt and stir occasionally. It takes about 3 to 4 hours to become totally blended. Let sit over night in refrigerator and plug in next day and serve with crackers.

Oyster Stew By Tom Mixon

on Sep 08 in Recipes

I have made this oyster stew for years and i totally love it!

1 PT of Oysters ( the best oysters are from Apalachicola, Fl.)

1 tbsp of Worcestershire Sauce

1 Cup of Milk

4 Tbsp of real butter

2 12 oz cans of evaporated Milk

Drain oysters (save juice). Saute oysters in butter until edges curl. Using double boiler, heat evaporated milk, add milk and Worcestershire sauce. Add oysters and juice into milk mixture. Heat stew and don’t let it boil. Let it cool and sit overnight in refrigerator. Next day heat and serve.

ENJOY!!!

Carol Mixon’s Penne Pasta

on Jan 03 in Recipes
  • 12 ounces of Penne Pasta
  • 5 Teaspoons Olive Oil
  • 2 Tablespoons of pine nuts
  • 5 cloves of garlic, Minced
  • 1 10 oz package frozen chopped spinach Thawed and well drained
  • 4 large tomatoes, chopped (about 8 ounces) I used a can of stewed tomatoes (very well Drained)
  • ½ cup of fat free cottage cheese
  • 4 ounces of Feta Cheese
  • ½ teaspoon salt
  • 1/8 teaspoon Ground black pepper

Directions:

Cook Pasta, drain and set aside.In Large skillet add 3 teaspoons of olive oil. Heat over medium heat, add pine nuts and garlic. Cook and stir about 5 minutes or until pine nuts are lightly golden. Stir in tomatoes, spinach and cook about 3 minutes . Combine the cottage cheese and feta cheese in a separate Bowl. Place ½ the hot pasta in a large bowl, drizzle 1 teaspoon of olive oil over pasta and gently toss until coated. Add remaining pasta, and add remaining 1 teaspoon of olive oil and repeat last step. Add the spinach mixture and toss. Last add the feta cheese mixture, salt and pepper. Toss until well combined and you are ready to serve.

Kathy Mixon’s Filet Chicken W/stuffing

on Jan 03 in Recipes
  • 3 lbs Boneless chicken Breasts (split)
  • 2 Cans Cream of Chicken Soup
  • ¼ lb of butter
  • ½ onion & ½ Celery (both Chopped)

 Filling:

  •  1 pkg 8 oz Pepperidge Farm Herbal Stuffing
  • 1 egg
  • ½ stick butter
  • Cup of milk

Directions:

Blend together and sprinkle over top of chicken Sauté chicken in ½ stick butter. Remove chicken, add remaining butter. Sauté onion and celery until tender. Add soup and stir until smooth. Place Chicken in casserole dish and pour soup mixture over chicken. Sprinkle filling over top.

Bake at 350 uncovered for 30 minutes. Cover with foil and bake another 30 minutes (cook 1 hr total)

Jeanne’s Broccoli Salad

on Jan 03 in Recipes
  • 2 Bunches of Fresh Broccoli
  • ½ cup of Bacon Bits. ( I use real bacon)
  • 2/3 cup of seedless golden raisins
  • 1 cup of mayonnaise
  • ½ cup of sugar
  • 2 tablespoons of cider Vinegar

Directions:

Combine all in large Tupperware and let sit overnight in refrigerator and it is ready to go.

Mr. Avery’s Meatloaf

on Jan 03 in Recipes
  • 1 Lb Hamburg
  • 8 oz package of mushrooms
  • 1 med onion diced
  • 1 cup bread crumbs
  • ½ teaspoon horseradish
  • 2 can Cream of mushroom soup

Directions:

Remove 4 of the largest mushrooms out of 8oz package and chop remainder of mushrooms and Combine hamburg, onion, bread crumbs, horseradish, and one can of cream of mushroom soup and chopped mushrooms until thoroughly mixed.

Place in loaf pan. Take 2nd can of cream of mushroom soup and place on top of mixed Hamburg in loaf pan. Take remainder of mushrooms and cut each one in half placing on top of cream of mushroom soup in loaf pan.

Preheat oven to 450 degrees and bake for 45 minutes to 1 hour depending on how done you like it. We used to eat this at hunting camp every year. This meatloaf will be spooned out not sliced. This was usually served with boiled potatoes and can corn.