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Jambalaya
Ingredients:
- 4 tablespoons vegetable oil
- 3 cups chopped onions
- 1 cup chopped bell peppers
- 1 cup chopped celery
- 2.5 pound medium shrimp, peeled and deveined
- 4 bay leaves
- 2 pounds Sausage Link ( Boudin)
- 2 can (14 1/2 ounces) whole tomatoes, chopped, with juice
- 2 tablespoon chopped garlic
- 2 teaspoon salt
- 2 teaspoon cayenne
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 3 cup long-grain white rice
- 2 cup chopped green onions
Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, and celery and saute for 7 to 8 minutes, or until golden and soft. Add the shrimp and bay leaves and saute?until the shrimp turn pink, about 2 minutes. Add the Sausage and saute f?or 2 to 3 minutes. Add the tomatoes with their juice, add the garlic, salt, cayenne, black pepper, and thyme. Cook for about 10 minutes, stirring often. Add the rice and stir to mix. Cover and cook over medium heat for 25 to 30 minutes, or until the rice is tender and the liquid has been absorbed.
Remove from the heat and let stand, for about 5 minutes. Remove the bay leaves.
Stir the green onions and serve.
Yield:10 Servings
Enchilada Casserole
Ingredients
1 large 13-ounce package Doritos (save 2 cups for casserole topping)
2 tbsp. onion, grated
10-ounce can chili with beans
15 ounce Jar Enchilada Sauce
Can Tomato Sauce
1/2 cups shredded sharp cheddar cheese
Topping Ingredients
2 cups Doritos
1/2 cup shredded cheddar cheese
1 1/4 cups sour cream
Casserole Directions
Preheat oven to 375 degrees.
Crumble 6 cups Doritos with your hands into a large mixing bowl.
Add the onion, the chili, the enchilada sauce, tomato sauce and 1 and 1/2
cups of cheddar cheese to the crumbled Doritos. Stir with a rubber spatula
to combine. Place mixture into an 8 1/2 x 11-inch oven proof casserole dish.
Bake for 20 minutes.
Remove from the oven. Spread the sour cream over the top of the casserole
wit! h a large spoon or rubber spatula. Top with remaining 2 cups Doritos.
Then sprinkle with the 1/2 cup of the cheddar cheese. Bake for another five minutes and serve.
Buffalo Chicken Dip (tastes just like buffalo wings, thanks Anne!)
Ingredients:
• 2 (10 ounce) cans chunk chicken, drained
• 2 (8 ounce) packages cream cheese, softened
• 1 cup Ranch dressing
• 3/4 cup pepper sauce, such as Franks® Red Hot® or Texas Pete®
• 1 1/2 cups shredded Cheddar cheese
• 1 bunch celery, cleaned and cut into 4 inch pieces
• 1 (8 ounce) box chicken-flavored crackers
DIRECTIONS:
1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers. |
BBQ Salad (Anne's famous salad)
1 Bag mixed salad greens
1 can Black Beans, rinsed and drained
1 med. onion, chopped
3-4 Roma tomatoes, seeded and chopped
2 c. shredded cheddar cheese
Layer ingredients in order in 9 x 13 dish
Just prior to serving, crunch up one bag of Fritos. Layer over salad. Then cover with one bottle of Creamy Italian salad dressing. Mix well and serve.
The Creamy Italian dressing is sometimes hard to find so I have also used 3 Cheese Ranch dressing.
Tailgating Brownies (a favorite of the WolfWagon)
1 box Family Sized Brownie mix.
3 Large Symphony candy bars
1 can chocolate frosting
Prepare brownie mix according to package directions. The directions will call for a 9 x 13 sized pan. I use a 12 x 8 pan to make the brownies thicker.
Place half of the batter in the pan. Layer the candy bars over the batter. Then cover the candy bars with the remaining batter.
Bake according to package directions. May take a bit longer because of the candy bars.
When completely cool, frost brownies with the frosting. |
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