Prep : 10 minutes Total time : 40 minutes Makes 8 servings 1-1/2 cups self-raising white cornmeal mix 1/4 cup all-purpose flour 1 can (14.75 ounces) low-sodium cream style corn 1 (8-ounces) container light sour cream 3 large eggs , lightly beaten 2 tablespoons chopped fresh cilantro 1/2 cup (2 ounces) 2% reduced-fat shredded Cheddar cheese *** optional 1 . Preheat oven to 450* . Heat a 10-inch cast iron skillet in oven 5 minutes . 2 . Stir together cornmeal mix and flour in a large bowl ; add corn and next 3 ingredients stirring just until blended . Pour batter into lightly greased skillet . Top with cheese id desired . 3 . Bake at 4 25* for 22 to 24 minutes or until golden brown and cornbread pulls away from sides of skillet . Try this twist : You can also use Sour Cream Cornmeal in the recipe --- just omit the cheese topping . hmmmmmmm good
Prep : 1-1/2 hours Grill : 15 minutes (optional) 6 pounds pork spareribs , cut into serving size pieces 2 cans (8 ounces each) tomato sauce 1 cup dark rum 1 cup honey 1 cup red wine vinegar 1 small onion , finely chopped 1 tablespoon Worcestershire sauce 2 garlic cloves , minced 1/2 teaspoon salt 1/2 teaspoon pepper 1 . Place ribs in two un-greased 13-inch x 9-inch baking pans . Cover and bake at 350* for 1-1/2 to 2 hours or until meat is tender . 2 . Meanwhile , in a large saucepan , combine the remaining ingredients . Bring to a boil . Reduce heat ; simmer uncovered , for 15 to 20 minutes or until slightly thickened . 3 . Drain ribs and discard cooking liquid . Moisten a paper towel with cooking oil ; using long-handled tongs , lightly coat the grill rack . Brush half of the sauce over the ribs . Grill the ribs cover over medium heat for 15 to 20 minutes or browned , turning and basting occasionally with remaining sauce .
Prep : 25 minutes Cook : 3 hours Makes 16 servings 3 quarts water 4 bone-in beef short ribs (2 pounds) 2 to 3 Meaty soup bones (beef shanks or short ribs , about 2 pounds) 1 can (28 ounces) diced tomatoes , undrained 3 celery ribs , halved 1 large onion , quartered 1/2 cup chopped fresh parsley , divided 1 tablespoon salt 1-1/2 teaspoons pepper 4 carrots , cut into 3-inch pieces 2 parsnips , peeled and quartered 2 cups (16 ounces) sour cream 1/2 cup all-purpose flour 1/2 teaspoon ground nutmeg , optional 1 package (8 ounces) egg noodles , cooked and drained 1 . In a large kettle , combine the water , ribs , soup bones , tomatoes , celery , onion , 1/4 cup parsley , salt and pepper . Slowly bring to a boil , about 30 minutes . Cover and simmer for 2 hours . Add carrots and parsnips ; cover and simmer for 1 hour or until meat is tender . 2 . With a slotted spoon , remove meat , bones and vegetables . Strain broth and skim off fat ; return all but 1 cup broth to kettle . Set reserved broth to kettle . Remove meat from the bones ; dice and return to kettle . Discard celery and onion . Cut parsnips , carrots and tomatoes into 1/2-inch pieces and return to kettle . Add remaining parsley . 3 . In a large bowl , combine the sour cream , flour , nutmeg and reserved broth ; stir into soup . Add noodles . Cook and stir until thickened and heated through (do not boil) . My sister made this soup when I was small , each spoonful brings back memories . Thanks Sis ( sis raised me after our mother died , I was 7 years old , I call her mama).
Prep : 30 minutes Bake : 50 minutes Make 1 loaf (16 slices) 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 1 cup (8 ounces) sour cream 2 eggs 3 teaspoons vanilla extract 1-1/2 cups chopped peeled Granny Smith apples 1-1/4 cups chopped pecans , toasted , divided 1/2 cup packed brown sugar 1 . In a large bowl , mix the flour , baking powder , baking soda and salt . In another bowl , beat the sugar , sour cream , eggs and vanilla until well blended . Stir into flour mixture just until moistened . Fold in apples and 1 cup pecans . 2 . Transfer to a greased 9-inch x 5-inch loaf pan . Bake at 350* for 50 to 55 minutes or until a toothpick comes out clean . Cool in pan for 10 minutes . Remove to a wire rack to cool . 3 . In a saucepan , bring butter and brown sugar to a boil . Cook and stir for 1 minute . Spoon over bread . Sprinkle with remaining pecans . This heavenly loaf is perfect , if you have overnight guests .
Prep : 10 minutes Cook : 3-1/2 hours Makes 16 servings 1-1/2 pounds lean beef stew meat , cut into 1-inch cubes 2 pounds beef soup bones 1 quart fresh tomatoes , peeled and chopped 1 medium onion , chopped 4 large potatoes , peeled and diced 6 carrots , sliced 3 celery ribs , sliced 3 cups chopped cabbage 3 tablespoons Worcestershire sauce 2 to 4 teaspoons salt 1/2 teaspoon pepper 3 tablespoons minced fresh parsley 1 . In a large kettle or Dutch oven , cover stew meat and soup bones with water . Slowly bring to a simmer over low heat . Simmer covered about 2 hours or until meat is tender . 2 . Set beef bones aside until cool enough to handle . Remove meat from bones ; discard bones and cut meat into bite size pieces . 3 . Return broth and meat to pan . Add the next 9 ingredients . Bring to a boil . Reduce heat ; simmer covered about 1 hour or until vegetables are tender . Sprinkle with parsley . If your family is small , making a lot of soup is a good thing , you can always freeze the soup for another day . TIP : You can freeze the soup up to 3 months ............
Total Time 45 MINUTES Serves : 6 1 pound gemelli pasta 6 tablespoons extra-virgin olive oil, plus more for drizzling 3 tablespoons freshly squeezed lemon juice 1-1/2 teaspoons finely grated lemon zest 1 tablespoon tomato paste 2 large garlic cloves, very finely chopped 1 large shallot, thinly sliced and separated into rings 11/2 teaspoons chopped thyme Salt and freshly ground black pepper Sausage and vegetables thinly sliced 2 large celery ribs, thinly sliced on the bias 1/4 pound smoked mozzarella, cut into thin strips 1 cup chopped basil 1 .In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1/4 cup of the cooking water. Transfer the pasta to a large bowl. Drizzle lightly with olive oil and toss to coat. Let cool to room temperature. 2 .Meanwhile, in a medium bowl, stir the lemon juice with the lemon zest, tomato paste, garlic, shallot and thyme. Stir in the 6 tablespoons of olive oil and the reserved pasta cooking water. Season the dressing with salt and pepper. 3 .Add 1/4 cup of the dressing to the pasta and toss. Add the sausages, peppers, radicchio, celery, mozzarella and the remaining dressing and toss well. Season the pasta salad with salt and pepper, sprinkle with the basil and serve. Heart healthy
You'll feel like you're back on Bourbon Street when you get a taste of this classic New Orleans staple. We're talking about good, old-fashioned gumbo. You'll love every spoonful. 2 tablespoons shortening 2 green onions, diced 1 stalk celery, diced 1 green bell pepper, diced 1 jalapeno pepper 1 tablespoons chopped fine parsley 1-quart cut-up okra 1/2 can of tomato paste 1 tomato paste can of water 1 (18 ounce) can of stewed tomatoes, chopped 1 pound crabmeat 1 pound shrimp 1 cup diced cooked ham or sausage 1 cup diced, cooked chicken 1 jar oysters In a 10-inch frying pan, melt the shortening. Add the onions, celery and peppers. Cook for 3 minutes. Add parsley and cook for 2 minutes. Add okra, reduce heat and cook for 15 minutes. Pour all frying pan ingredients into a Dutch oven and add tomato paste and water, stirring frequently. Add 4 cups water and the tomatoes and cook for 30 minutes. Add all the meats and cook for 20 to 25 minutes more, stirring frequently. Serve over hot, cooked rice. TIPS Ready in 1 hour and 20 minutes Heart healthy
Makes 4 servings (serving size: 1 cutlet and about 1/2 cup rice) With chicken cutlets and boil-in-bag rice, this unique take on the chicken-and-rice dinner couldn’t be easier (or faster!) to make. 1 (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben's) 2 tablespoons butter, divided 1 pound chicken breast cutlets (about 4 cutlets) 3/4 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper 1/2 cup refrigerated apple cider 1 teaspoon Dijon mustard 1/4 cup chopped pecans 2 tablespoons chopped fresh flat-leaf parsley 1 Cook rice according to package directions in a small saucepan, omitting salt and fat; drain. 2 While rice cooks, melt 1 teaspoon butter in a large heavy skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add cider and mustard to pan, scraping pan to loosen browned bits; cook 2 to 3 minutes or until syrupy. Add chicken to pan, turning to coat. Remove from heat; set aside. 3 Melt remaining 5 teaspoons butter in saucepan over medium-high heat; cook for 2 minutes or until browned and fragrant. Lower heat to medium; add pecans, and cook for 1 minute or until toasted, stirring frequently. Add rice and the remaining 1/2 teaspoon salt; toss well to coat. Serve rice with chicken. Sprinkle with parsley. Heart healthy