From Sweet Mama Janisse’s Kitchen
Bless My Soul Café
Pecan Pie
(Makes 1 pie)
Ingredients:
3 eggs
½ cup sugar
1-cup light corn syrup
1/8-teaspoon salt
1-teaspoon vanilla
¼ cup melted butter or margarine
1 cup chopped pecans
1 unbaked 9-inch piecrust
Directions:
Beat eggs slightly with mixer.
Add sugar and syrup continue beating.
Add salt, vanilla and melted butter to mixture.
Place pecans in bottom of piecrust.
Add filling to piecrust.
Cover edge of crust with foil during the first 15 minutes of baking.
Bake at 350? for 50-60 minutes or until center is slightly firm.
http://www.southerneasyrecipes.com/1_Rec_Class_10d.html
http://en.wikipedia.org/wiki/Pecan_Pie
Wednesday, March 23, 2011
Pumpkin Cornbread
From Sweet Mama Janisse’s Kitchen
Bless My Soul Café
Pumpkin Cornbread
(Makes 9 servings)
Ingredients:
¼ cup (1/2 stick) unsalted butter
1 medium size onion, finely chopped
1 cup yellow cornmeal
2/3 cup all purpose flour
1 Tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ teaspoon pepper
2 Tablespoons honey
1 cup pumpkin puree (not pie filling)
2 eggs, slightly beaten
¾ cup buttermilk
Directions:
Preheat oven to 400?.
Heat 1 Tablespoon butter in a small skillet over medium heat. Add onion, sauté for 5 minutes or until softened and golden brown.
Combine cornmeal, flour, baking powder, baking soda, salt & pepper in a large bowl.
Combine honey, pumpkin puree, eggs, buttermilk and onion in a medium size bowl
Place remaining 3 Tablespoons butter in a 9x9x2 inch-baking pan.
Place pan in oven until butter is melted. Swirl pan to coat with butter. Pour butter into pumpkin mixture, stir to combine
Add pumpkin mixture to dry ingredients. Stir just until evenly moistened.
Pour into pan; smooth the top.
Bake in preheated oven for 25-30 minutes or until a wooden pick inserted in center comes out clean.
Cut into squares and serve warm.
http://www.southerneasyrecipes.com/1_Rec_Class_10e.html
http://en.wikipedia.org/wiki/Pumpkin
Succotash with Corn
From Sweet Mama Janisse’s Kitchen
Bless My Soul Café
Succotash
(Makes 6 servings)
Ingredients:
2 cups fresh lima beans (about 1 pound)
4 cups fresh corn cut from cob (about 6 ears)
3 Tablespoons butter
¼ cup whipping cream
½ teaspoon salt, or to taste
1/8-teaspoon pepper
Directions:
Cook lima beans in boiling salted water about 15 minutes or till almost tender; drain.
Add corn, butter, whipping cream, salt & pepper; mix well.
Cook over low heat, stirring frequently, 7 to 10 minutes or until corn is done.
http://www.southerneasyrecipes.com/1_Rec_Class_10f.html
http://en.wikipedia.org/wiki/Succotash
Bless My Soul Café
Succotash
(Makes 6 servings)
Ingredients:
2 cups fresh lima beans (about 1 pound)
4 cups fresh corn cut from cob (about 6 ears)
3 Tablespoons butter
¼ cup whipping cream
½ teaspoon salt, or to taste
1/8-teaspoon pepper
Directions:
Cook lima beans in boiling salted water about 15 minutes or till almost tender; drain.
Add corn, butter, whipping cream, salt & pepper; mix well.
Cook over low heat, stirring frequently, 7 to 10 minutes or until corn is done.
http://www.southerneasyrecipes.com/1_Rec_Class_10f.html
http://en.wikipedia.org/wiki/Succotash
Jerk Chicken
From Sweet Mama Janisse’s Kitchen
Bless My Soul Café
Jerk Chicken w/fried bananas
(Makes 4 servings)
Ingredients:
1-teaspoon ground allspice
1-teaspoon ground cinnamon
1 teaspoon dried thyme
¼ teaspoon nutmeg
2 teaspoons brown sugar
2 garlic cloves
1 Tablespoon chopped onion
1 Tablespoon green onions
1 Tablespoon vinegar
2 Tablespoons oil
1 Tablespoon limejuice
1 hot chili pepper
8 Chicken pieces
4 bananas
4 Tablespoons butter
4 Tablespoons brown sugar
Directions:
Combine all the marinade ingredients in food processor to make a thick paste.
Lay the chicken pieces on a plate or board and make several lengthwise slits in the flesh. Rub the paste all over the chicken and into the slits.
Place the chicken in a baking dish and bake in a preheated oven at 375?F. Bake for 1 hour with baking dish covered with foil, then remove foil and cook a few more minutes until just browned.
Peel and slice bananas lengthwise. In a skillet, melt butter over medium heat, add bananas and cook on one side until tender. Turn over and sprinkle with brown sugar continue cooking until caramelized.
http://www.southerneasyrecipes.com/1_Rec_Class_07e.html
http://en.wikipedia.org/wiki/Jerk_chicken
Bless My Soul Café
Jerk Chicken w/fried bananas
(Makes 4 servings)
Ingredients:
1-teaspoon ground allspice
1-teaspoon ground cinnamon
1 teaspoon dried thyme
¼ teaspoon nutmeg
2 teaspoons brown sugar
2 garlic cloves
1 Tablespoon chopped onion
1 Tablespoon green onions
1 Tablespoon vinegar
2 Tablespoons oil
1 Tablespoon limejuice
1 hot chili pepper
8 Chicken pieces
4 bananas
4 Tablespoons butter
4 Tablespoons brown sugar
Directions:
Combine all the marinade ingredients in food processor to make a thick paste.
Lay the chicken pieces on a plate or board and make several lengthwise slits in the flesh. Rub the paste all over the chicken and into the slits.
Place the chicken in a baking dish and bake in a preheated oven at 375?F. Bake for 1 hour with baking dish covered with foil, then remove foil and cook a few more minutes until just browned.
Peel and slice bananas lengthwise. In a skillet, melt butter over medium heat, add bananas and cook on one side until tender. Turn over and sprinkle with brown sugar continue cooking until caramelized.
http://www.southerneasyrecipes.com/1_Rec_Class_07e.html
http://en.wikipedia.org/wiki/Jerk_chicken
Fried Pinepple Dumplings
Fried Pineapple Dumplings
(Makes 10 servings)
Ingredients:
4 cups self-raising flour
2 teaspoons sugar
1/2 teaspoon salt
1 1/4 cup milk
oil, for frying
Stuffing mix:
1 can crushed pineapple, drained
2 large banana
2 Tablespoons honey
dash of cinnamon
Blend in food processor until well blended.
Directions:
Sift the flour, sugar and salt into a large bowl, add the milk and mix and knead until smooth dough forms. (Knead dough gently to avoid overworking it and making it tough. A light touch is all it needs).
Divide the dough into ten balls, kneading each ball with floured hands. Press the balls gently to flatten them into 3 in rounds.
Heat a little oil in a non-stick frying pan over medium heat. Place half the dumplins in the pan, reduce the heat to low and fry for about 15 minutes, until they are golden brown, turning once.
Stand the dumplings on their sides for a few minutes to brown edges, before removing them from the pan and draining thoroughly on kitchen paper.
Let cool for a few minutes then stuff with pineapple & banana mix.
http://www.southerneasyrecipes.com/1_Rec_Class_07d.html
http://en.wikipedia.org/w/index.php?title=Special:Search&search=Fried+Dumplings&fulltext=1&ns0=1&redirs=0
(Makes 10 servings)
Ingredients:
4 cups self-raising flour
2 teaspoons sugar
1/2 teaspoon salt
1 1/4 cup milk
oil, for frying
Stuffing mix:
1 can crushed pineapple, drained
2 large banana
2 Tablespoons honey
dash of cinnamon
Blend in food processor until well blended.
Directions:
Sift the flour, sugar and salt into a large bowl, add the milk and mix and knead until smooth dough forms. (Knead dough gently to avoid overworking it and making it tough. A light touch is all it needs).
Divide the dough into ten balls, kneading each ball with floured hands. Press the balls gently to flatten them into 3 in rounds.
Heat a little oil in a non-stick frying pan over medium heat. Place half the dumplins in the pan, reduce the heat to low and fry for about 15 minutes, until they are golden brown, turning once.
Stand the dumplings on their sides for a few minutes to brown edges, before removing them from the pan and draining thoroughly on kitchen paper.
Let cool for a few minutes then stuff with pineapple & banana mix.
http://www.southerneasyrecipes.com/1_Rec_Class_07d.html
http://en.wikipedia.org/w/index.php?title=Special:Search&search=Fried+Dumplings&fulltext=1&ns0=1&redirs=0
Buttermilk Pie
Buttermilk Pie
(Makes 8 servings)
Ingredients:
1 ½ cups granulated sugar
1 Tablespoon flour
1 Tablespoon grated lemon zest
4 Large eggs
1-cup buttermilk
1 stick butter, melted
1 10 inch unbaked pie shell
Directions:
Preheat oven to 350F.
In a large bowl combine sugar,
flour and lemon zest.
Whisk in eggs one at a time.
Stir in buttermilk and melted
butter.
Pour the mixture into the pie
shell and bake until the top is lightly
browned and a knife inserted in center
comes out clean, about 25 minutes.
Let pie cool to room temperature
and serve.
http://www.southerneasyrecipes.com/1_Rec_Class_07c.html
http://en.wikipedia.org/wiki/Buttermilk
Touch of Class Stuffed Cabbage
Sweet Mama Janisse
Bless My Soul Cafe
Touch of Class Stuffed Cabbage
(Makes 6 to 8 servings)
4 to 5 lbs. lean corned beef, cooked,
fat removed, cubed (2 lbs. cooked)
1 onion, quartered
1 celery stalk, cut in 1-inch pieces
¼ cup coarsely chopped dill pickle
¼ cup butter or margarine
¼ cup all-purpose flour
1-cup beef broth or bouillon
1/8-teaspoon pepper
1 Tablespoon Dijon-style mustard
2 eggs, separated
½ cup half and half
1 large head cabbage
Directions:
In a food processor finely chop ½ of cooked corned beef; do not puree. Place in large bowl. Repeat with remaining corned beef.
Chop onion, celery and dill pickle separately in food processor, placing each in large bowl with chopped corned beef.
In a small saucepan, melt butter or margarine. Add flour; stirring constantly, cook 2 minutes. Gradually stir in broth or bouillon, pepper and Dijon mustard.
In a small bowl, lightly beat egg yolks; stir in half and half. Stir egg-yolk mixture into mustard mixture. Stirring constantly, cook until thickened.
Stir into meat mixture.
In another small bowl, beat egg whites until stiff but not dry. Fold into meat mixture; set aside.
Trim and discard any undesirable outer leaves and hard core of cabbage. Carefully remove leaves from cabbage head. Drop 4 or 5 leaves at a time into boiling water; boil 2 minutes or until softened. Drain leaves; trim and discard hard center veins.
Place an 18-inch square of cheesecloth in center of a large round plate. Slightly overlap 4 or 5 of largest leaves in a circle in center of cheesecloth.
http://www.southerneasyrecipes.com/1_Rec_Class_06g.html
http://en.wikipedia.org/wiki/Stuffed_cabbage
Bless My Soul Cafe
Touch of Class Stuffed Cabbage
(Makes 6 to 8 servings)
4 to 5 lbs. lean corned beef, cooked,
fat removed, cubed (2 lbs. cooked)
1 onion, quartered
1 celery stalk, cut in 1-inch pieces
¼ cup coarsely chopped dill pickle
¼ cup butter or margarine
¼ cup all-purpose flour
1-cup beef broth or bouillon
1/8-teaspoon pepper
1 Tablespoon Dijon-style mustard
2 eggs, separated
½ cup half and half
1 large head cabbage
Directions:
In a food processor finely chop ½ of cooked corned beef; do not puree. Place in large bowl. Repeat with remaining corned beef.
Chop onion, celery and dill pickle separately in food processor, placing each in large bowl with chopped corned beef.
In a small saucepan, melt butter or margarine. Add flour; stirring constantly, cook 2 minutes. Gradually stir in broth or bouillon, pepper and Dijon mustard.
In a small bowl, lightly beat egg yolks; stir in half and half. Stir egg-yolk mixture into mustard mixture. Stirring constantly, cook until thickened.
Stir into meat mixture.
In another small bowl, beat egg whites until stiff but not dry. Fold into meat mixture; set aside.
Trim and discard any undesirable outer leaves and hard core of cabbage. Carefully remove leaves from cabbage head. Drop 4 or 5 leaves at a time into boiling water; boil 2 minutes or until softened. Drain leaves; trim and discard hard center veins.
Place an 18-inch square of cheesecloth in center of a large round plate. Slightly overlap 4 or 5 of largest leaves in a circle in center of cheesecloth.
http://www.southerneasyrecipes.com/1_Rec_Class_06g.html
http://en.wikipedia.org/wiki/Stuffed_cabbage
Stuffed Cabbage
From Sweet Mama Janisse’s Kitchen
Bless My Soul Café
From Sweet Mama Janisse’s Kitchen
Bless My Soul Café
Stuffed Whole Cabbage
(Makes 6 to 8 servings)
1 large head cabbage
1 lb. Ground meat, beef, ham
and/or pork, mixed
½ bell pepper, chopped
Onion tops, parsley, salt, red and
black pepper to taste
1 pat butter
1-teaspoon sugar
1 onion, chopped
2 cloves garlic, chopped
Enough breadcrumbs to hold
mixture together
1-cup tomatoes, whole fresh or canned
Directions:
Pick outer leaves off a large head of cabbage. Wash well in salt water. Cut off top and save until later. Scoop out the inside and chop well.
In a skillet, sauté ground meat, onions, bell pepper, and garlic until well browned. Add breadcrumbs, enough to make the mixture hold together. Season to taste with onion tops, parsley, red and black pepper, salt and butter. Add cabbage, which has been scooped out and chopped. Cook until cabbage is well smothered. Add a cup of tomatoes and the sugar. Fill the cabbage with this mixture, put the top back on, tie with a string and cook in a deep pot in a little sauce made with whole tomatoes, chopped and seasoned to taste. Cook until cabbage is tender and liquid is boiled down. Remove when cooked, cool slightly and cut in quarters.
http://www.southerneasyrecipes.com/1_Rec_Class_06e.html
http://en.wikipedia.org/wiki/Stuffed_cabbage
Bless My Soul Café
From Sweet Mama Janisse’s Kitchen
Bless My Soul Café
Stuffed Whole Cabbage
(Makes 6 to 8 servings)
1 large head cabbage
1 lb. Ground meat, beef, ham
and/or pork, mixed
½ bell pepper, chopped
Onion tops, parsley, salt, red and
black pepper to taste
1 pat butter
1-teaspoon sugar
1 onion, chopped
2 cloves garlic, chopped
Enough breadcrumbs to hold
mixture together
1-cup tomatoes, whole fresh or canned
Directions:
Pick outer leaves off a large head of cabbage. Wash well in salt water. Cut off top and save until later. Scoop out the inside and chop well.
In a skillet, sauté ground meat, onions, bell pepper, and garlic until well browned. Add breadcrumbs, enough to make the mixture hold together. Season to taste with onion tops, parsley, red and black pepper, salt and butter. Add cabbage, which has been scooped out and chopped. Cook until cabbage is well smothered. Add a cup of tomatoes and the sugar. Fill the cabbage with this mixture, put the top back on, tie with a string and cook in a deep pot in a little sauce made with whole tomatoes, chopped and seasoned to taste. Cook until cabbage is tender and liquid is boiled down. Remove when cooked, cool slightly and cut in quarters.
http://www.southerneasyrecipes.com/1_Rec_Class_06e.html
Sticky Love Sauce Chicken Thighs
From Sweet Mama Janisse’s Kitchen
Bless My Soul Café
Sticky Love Thighs
(Makes 6 servings)
6 large chicken thighs (bone in)
1 to 1 ½ cups cooked short grain rice
6 apples (4) sliced, (2) diced small
1 ½ cups brown sugar
2 Large Tablespoons (or more) Sticky Love Sauce
¾ cup Worcestershire sauce
¼ teaspoon cinnamon
½ teaspoon cloves
1 Tablespoon granulated garlic
½ teaspoon salt
Directions:
Cut pockets into thighs.
In a medium bowl mix together rice, ¼ c brown sugar, half the cloves, half the cinnamon, 1 Tablespoon Sticky Love Sauce, diced apples and a dash of salt.
Run fingers inside the pockets of the thighs to widen the opening (carefully).
Spoon filling into pockets starting with the apple chunks (to help open the pockets); pack firmly.
Place close together in baking dish or pan. Drizzle Worcestershire sauce over the chicken. Sprinkle chicken with granulated garlic, salt and ½ cup brown sugar.
Cover the chicken entirely with all the sliced apples. Cover the apples with the remaining cinnamon, cloves and all the remaining brown sugar.
Bake covered for 1 hour 15 minutes in a 375° oven.
Serve with Sticky Love Sauce.
http://www.southerneasyrecipes.com/1_Rec_Class_06d.html
http://en.wikipedia.org/wiki/Chicken
Bless My Soul Café
Sticky Love Thighs
(Makes 6 servings)
6 large chicken thighs (bone in)
1 to 1 ½ cups cooked short grain rice
6 apples (4) sliced, (2) diced small
1 ½ cups brown sugar
2 Large Tablespoons (or more) Sticky Love Sauce
¾ cup Worcestershire sauce
¼ teaspoon cinnamon
½ teaspoon cloves
1 Tablespoon granulated garlic
½ teaspoon salt
Directions:
Cut pockets into thighs.
In a medium bowl mix together rice, ¼ c brown sugar, half the cloves, half the cinnamon, 1 Tablespoon Sticky Love Sauce, diced apples and a dash of salt.
Run fingers inside the pockets of the thighs to widen the opening (carefully).
Spoon filling into pockets starting with the apple chunks (to help open the pockets); pack firmly.
Place close together in baking dish or pan. Drizzle Worcestershire sauce over the chicken. Sprinkle chicken with granulated garlic, salt and ½ cup brown sugar.
Cover the chicken entirely with all the sliced apples. Cover the apples with the remaining cinnamon, cloves and all the remaining brown sugar.
Bake covered for 1 hour 15 minutes in a 375° oven.
Serve with Sticky Love Sauce.
http://www.southerneasyrecipes.com/1_Rec_Class_06d.html
http://en.wikipedia.org/wiki/Chicken
Chess Pie
From Sweet Mama Janisse’s Kitchen
Bless My Soul Café
Chess Pie
(Makes 1 pie)
1 ½ cups sugar
½ cup butter, melted
1 Tablespoon plus 1-teaspoon cornmeal
1 Tablespoon white vinegar
1-teaspoon vanilla
3 eggs, beaten
1 unbaked (8 inch) pastry shell
Directions:
Combine sugar, butter, cornmeal, white vinegar and vanilla.
Add beaten eggs
Mix thoroughly. Pour into pie shell.
http://www.southerneasyrecipes.com/1_Rec_Class_06b.html
http://en.wikipedia.org/wiki/Chess_pie
Bake at 350° for 50 minutes.
Bless My Soul Café
Chess Pie
(Makes 1 pie)
1 ½ cups sugar
½ cup butter, melted
1 Tablespoon plus 1-teaspoon cornmeal
1 Tablespoon white vinegar
1-teaspoon vanilla
3 eggs, beaten
1 unbaked (8 inch) pastry shell
Directions:
Combine sugar, butter, cornmeal, white vinegar and vanilla.
Add beaten eggs
Mix thoroughly. Pour into pie shell.
http://www.southerneasyrecipes.com/1_Rec_Class_06b.html
http://en.wikipedia.org/wiki/Chess_pie
Bake at 350° for 50 minutes.
Maque choux
From Sweet Mama Janisse’s Kitchen
Bless My Soul Café
From Sweet Mama Janisse’s Kitchen
Bless My Soul Café
Maque Choux
(Makes 8 servings)
12 ears of fresh corn on the cob
½ pound of butter or ½ cup bacon drippings
1 large onion, chopped
1 large green bell pepper, chopped
2 medium garlic cloves, minced or 2 Tblsp
2 large tomatoes peeled, chopped
1 cup canned chicken broth
Salt & Cayenne to taste
Directions:
Cut corn from cob by scraping knife across the top of the kernels, scrape across the kernels a second time to remove the “milk” from the corn.
Melt butter in a heavy pot; sauté onions and bell peppers until onions are transparent.
Add corn, tomatoes, garlic and chicken broth; cover and simmer about 12 minutes.
Add salt and cayenne; simmer another 15 minutes.
http://www.southerneasyrecipes.com/1_Rec_Class_06c.htmlhttp://en.wikipedia.org
http://en.wikipedia.org/w/index.php?title=Special%3ASearch&search=Maque+Choux&fulltext=1
Bless My Soul Café
From Sweet Mama Janisse’s Kitchen
Bless My Soul Café
Maque Choux
(Makes 8 servings)
12 ears of fresh corn on the cob
½ pound of butter or ½ cup bacon drippings
1 large onion, chopped
1 large green bell pepper, chopped
2 medium garlic cloves, minced or 2 Tblsp
2 large tomatoes peeled, chopped
1 cup canned chicken broth
Salt & Cayenne to taste
Directions:
Cut corn from cob by scraping knife across the top of the kernels, scrape across the kernels a second time to remove the “milk” from the corn.
Melt butter in a heavy pot; sauté onions and bell peppers until onions are transparent.
Add corn, tomatoes, garlic and chicken broth; cover and simmer about 12 minutes.
Add salt and cayenne; simmer another 15 minutes.
http://www.southerneasyrecipes.com/1_Rec_Class_06c.htmlhttp://en.wikipedia.org
http://en.wikipedia.org/w/index.php?title=Special%3ASearch&search=Maque+Choux&fulltext=1
Sweet Potato Biscuit
From Sweet Mama Janisse’s Kitchen
Bless My Soul Café
Sweet Potato Biscuits
(Makes 2 dozen)
¾ cup cooked, mashed sweet potatoes
½ cup melted butter or margarine
2 Tablespoons brown sugar
2 cups all-purpose flour
2 teaspoons baking powder
1-teaspoon salt
½ teaspoon soda
¾ cup buttermilk
Directions:
Combine sweet potatoes, butter, and brown sugar; beat at medium speed of electric mixer until blended. Combine flour, baking powder, and salt; stir well. Stir soda into buttermilk until it is dissolved.
Combine all ingredients, stirring just until moistened. Turn dough out onto a floured surface, and knead lightly 6 to 8 times.
Roll dough to ½-inch thickness; cut with a 1-½ -inch biscuit cutter. Place on an ungreased baking sheet; bake at 400° for 18 to 20 minutes.
http://www.southerneasyrecipes.com/Sweet_Potato_Biscuits_mashe.html
http://en.wikipedia.org/wiki/Biscuits
Bless My Soul Café
Sweet Potato Biscuits
(Makes 2 dozen)
¾ cup cooked, mashed sweet potatoes
½ cup melted butter or margarine
2 Tablespoons brown sugar
2 cups all-purpose flour
2 teaspoons baking powder
1-teaspoon salt
½ teaspoon soda
¾ cup buttermilk
Directions:
Combine sweet potatoes, butter, and brown sugar; beat at medium speed of electric mixer until blended. Combine flour, baking powder, and salt; stir well. Stir soda into buttermilk until it is dissolved.
Combine all ingredients, stirring just until moistened. Turn dough out onto a floured surface, and knead lightly 6 to 8 times.
Roll dough to ½-inch thickness; cut with a 1-½ -inch biscuit cutter. Place on an ungreased baking sheet; bake at 400° for 18 to 20 minutes.
http://www.southerneasyrecipes.com/Sweet_Potato_Biscuits_mashe.html
http://en.wikipedia.org/wiki/Biscuits
Macaroni & Cheese Spicy
From Sweet Mama Janisse’s Kitchen
Bless My Soul Café
Spicy Mac & Cheese
(Makes 8 servings)
1 ½ cups rotelle pasta (or your favorite pasta)
4 Tablespoons butter, divided
¼ cup all-purpose flour
3 cups whole milk
1 teaspoon dry mustard
¾ teaspoon salt
½ teaspoon ground white pepper
3 teaspoons Sweet Mama Janisse’s Chili Pepper Paste
1 cup shredded pepper jack cheese
1-½ cups shredded sharp Cheddar cheese
½ cup grated Parmesan cheese
1/3 cup dry breadcrumbs
2 teaspoons chili powder
Directions:
Preheat oven to 375 ° F.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan over medium heat, melt 2 Tablespoons butter. Whisk in flour and cook, stirring for 1 minute. A little at a time, whisk in milk, mustard, salt, pepper and chili pepper paste. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in pepper jack, Cheddar and Parmesan until smooth. Stir in cooked pasta and pour into shallow 2 quart baking dish.
Melt remaining butter. Stir in breadcrumbs and chili powder. Sprinkle over macaroni mixture.
Spicy Corn Casserole
From Sweet Mama Janisse’s Kitchen
Bless My Soul Café
Mama Janisse’s Spicy Corn Casserole
(Makes 12-14 servings)
4 eggs
1 can whole kernel corn, drained
1 can cream style corn
1 ¾ cups cornmeal
1 ½ cups buttermilk
3 Tablespoons Sweet Mama Janisse’s Chili Pepper Paste
1-cup butter or margarine melted
2 medium onions, chopped
1-teaspoon baking soda
3 cups shredded cheddar cheese, divided
Beat eggs in a large bowl.
Add the next eight ingredients and mix well.
Stir in 2 cups cheese.
Pour into a greased 13x9x2 inch-baking dish.
Bake uncovered at 325° for 1 hour.
Put remaining cheese on top.
Let stand about 10 minutes before serving.http://www.southerneasyrecipes.com/Mama_Janisse_s_Spicy_Corn_C.html
Bean Pie
Sweet Mama Janisse
Bless My Soul Café
Bean Pie
Down Home Sweet Bean Pie
(Makes 8 servings)
Ingredients:
3 cups dried, cooked, mashed, beans of choice
3 large eggs
¾ cup melted unsalted butter
1 Tablespoon cornstarch
1-teaspoon ground cinnamon
1-teaspoon ground ginger
½ teaspoon ground cloves
1 Tablespoon fresh lemon (or orange) juice
1-cup evaporated milk
1-cup brown sugar
1 unbaked pie shell
Directions:
Preheat oven to 450° F.
Combine all ingredients except pie shell. Stir to blend. When well combined, pour into pie shell. Place in preheated oven and back for 15 minutes. Lower heat to 350° F and bake for and additional 30 minutes or until center is set.
Add a dollop of freshly whipped cream to finish.
Bless My Soul Café
Bean Pie
Down Home Sweet Bean Pie
(Makes 8 servings)
Ingredients:
3 cups dried, cooked, mashed, beans of choice
3 large eggs
¾ cup melted unsalted butter
1 Tablespoon cornstarch
1-teaspoon ground cinnamon
1-teaspoon ground ginger
½ teaspoon ground cloves
1 Tablespoon fresh lemon (or orange) juice
1-cup evaporated milk
1-cup brown sugar
1 unbaked pie shell
Directions:
Preheat oven to 450° F.
Combine all ingredients except pie shell. Stir to blend. When well combined, pour into pie shell. Place in preheated oven and back for 15 minutes. Lower heat to 350° F and bake for and additional 30 minutes or until center is set.
Add a dollop of freshly whipped cream to finish.
Praline Chicken
From Sweet Mama Janisse’s Kitchen
Bless My Soul Café
Praline Chicken
http://www.southerneasyrecipes.com/Praline_Chicken_Breast-_Pra.html
http://en.wikipedia.org/wiki/Praline
Bless My Soul Café
Praline Chicken
From Sweet Mama Janisse’s Kitchen
Bless My Soul Café
Praline Chicken Breast
(Makes 4 servings)
4 chicken breasts (pound flat)
Butter
Oil (Canola or light olive oil)
Salt
Pepper
Lightly salt chicken breast. Sauté chicken in butter & oil combination. Cook until done.
While chicken is cooking make praline sauce.
3/8 pound (1 ½ sticks) of unsalted butter
2 cups brown sugar
½ cup heavy cream
2 cups pecan halves
Melt butter, add brown sugar and stir together to blend.
Add heavy cream and heat.
Add pecan halves.
When chicken is done coat with praline sauce and serve with coconut rice.http://www.southerneasyrecipes.com/Praline_Chicken_Breast-_Pra.html
http://en.wikipedia.org/wiki/Praline
Corn Cakes
From Sweet Mama Janisse’s Kitchen
Bless My Soul Café
Corn Cakes
Corn Cakes
(Makes 6 servings)
1 fresh ear of corn or ½ cup frozen ¼ cup milk
whole kernel corn 1 egg, slightly beaten
2 tablespoons all-purpose flour 1 tablespoon snipped fresh chives
1-½ teaspoons baking powder 3 tablespoons cooking oil
1 teaspoon sugar 1 teaspoon snipped fresh chives or
½ teaspoon salt cilantro (optional)
1 cup boiling water 1/3 cup dairy sour cream
1 cup yellow cornmeal
Cut corn kernels from cob and measure ½ cup. In a small bowl, combine flour, baking powder, sugar, and salt. Set aside.
In a medium bowl stir boiling water into cornmeal to make a stiff mush. Stir in milk until smooth. Stir in corn, egg and the 1-tablespoon chives. Add flour mixture to corn mixture and stir just until combined.
In a large skillet heat 2 tablespoons of the oil over medium heat. Drop batter by rounded tablespoons into 2 tablespoons of hot oil. Cook for 3 to 4 minutes or until golden brown, turning once. Transfer to a serving platter; cover and keep warm. Add the remaining oil and repeat with remaining batter.
If desired, stir 1-teaspoon chives into the sour cream. Serve sour cream with the corn cakes.
http://www.southerneasyrecipes.com/Corn_Cakes-Class.html
http://en.wikipedia.org/wiki/Cornbread
Bless My Soul Café
Corn Cakes
Corn Cakes
(Makes 6 servings)
1 fresh ear of corn or ½ cup frozen ¼ cup milk
whole kernel corn 1 egg, slightly beaten
2 tablespoons all-purpose flour 1 tablespoon snipped fresh chives
1-½ teaspoons baking powder 3 tablespoons cooking oil
1 teaspoon sugar 1 teaspoon snipped fresh chives or
½ teaspoon salt cilantro (optional)
1 cup boiling water 1/3 cup dairy sour cream
1 cup yellow cornmeal
Cut corn kernels from cob and measure ½ cup. In a small bowl, combine flour, baking powder, sugar, and salt. Set aside.
In a medium bowl stir boiling water into cornmeal to make a stiff mush. Stir in milk until smooth. Stir in corn, egg and the 1-tablespoon chives. Add flour mixture to corn mixture and stir just until combined.
In a large skillet heat 2 tablespoons of the oil over medium heat. Drop batter by rounded tablespoons into 2 tablespoons of hot oil. Cook for 3 to 4 minutes or until golden brown, turning once. Transfer to a serving platter; cover and keep warm. Add the remaining oil and repeat with remaining batter.
If desired, stir 1-teaspoon chives into the sour cream. Serve sour cream with the corn cakes.
http://www.southerneasyrecipes.com/Corn_Cakes-Class.html
http://en.wikipedia.org/wiki/Cornbread
Bananas Foster
From Sweet Mama Janisse’s Kitchen
Bless My Soul Café
Bananas Foster
Bananas Foster
(Makes 4 servings)
1/3 cup firmly packed light-brown sugar
1-teaspoon ground cinnamon
¼ cup unsalted butter or margarine
½ cup crème de banana or other banana liqueur
½ cup dark rum
4 bananas, halved lengthwise
4 scoops rich vanilla ice cream
Mint Sprigs, if desired
In small bowl, combine brown sugar and cinnamon with a fork; set aside. In a heavy 12-inch skillet or flambé pan, melt butter or margarine over medium heat. Add cinnamon-sugar mixture; stir until sugar melts. Pour in banana liqueur and ¼ cup rum; cook, stirring, until syrupy and thickened, about 5 minutes. Add bananas; lightly coat with syrup. Add remaining ¼ cup rum. Swirl pan; ignite rum. Quickly swirl pan. Cook, basting bananas with sauce, until flame goes out. Remove form heat, place 2 bananas slices on each of 4 plates; side by side. Place a scoop of ice cream on top of each serving; drizzle with sauce. Decorate with mint, if desired. Serve immediately.
Recipe Short
From Sweet Mama Janisse’s Kitchen
Bless My Soul Café
http://www.southerneasyrecipes.com/All_Favorite-Recipes-Southe.html
Bless My Soul Café
http://www.southerneasyrecipes.com/All_Favorite-Recipes-Southe.html
Coconut Rice
From Sweet Mama Janisse’s Kitchen
Bless My Soul Café
Coconut Rice
(Makes 4 to 6 servings)
2 cups rice
4 cups water
2 tablespoons of butter or oil
2 tablespoons dried coconut
2 tablespoons butter
Cook rice in the water & butter (covered) about 15 minutes.
When done, remove from heat and stir in dried coconut and butter.
Cook; bacon in a large skillet or Dutch over until crisp. Remove bacon reserving drippings in pan. Crumble bacon and set aside. Cook; sliced onion in reserved drippings over medium heat about 2 minutes, stirring often. Add; cabbage and remaining ingredients. Cook; one minute, stirring constantly. Cover and cook about 3 minutes. Sprinkle with bacon & serve.
http://www.southerneasyrecipes.com/Coconut_Rice_Class_Sweet_Ma.html
http://en.wikipedia.org/wiki/Coconut_rice
Bless My Soul Café
Coconut Rice
(Makes 4 to 6 servings)
2 cups rice
4 cups water
2 tablespoons of butter or oil
2 tablespoons dried coconut
2 tablespoons butter
Cook rice in the water & butter (covered) about 15 minutes.
When done, remove from heat and stir in dried coconut and butter.
Cook; bacon in a large skillet or Dutch over until crisp. Remove bacon reserving drippings in pan. Crumble bacon and set aside. Cook; sliced onion in reserved drippings over medium heat about 2 minutes, stirring often. Add; cabbage and remaining ingredients. Cook; one minute, stirring constantly. Cover and cook about 3 minutes. Sprinkle with bacon & serve.
http://www.southerneasyrecipes.com/Coconut_Rice_Class_Sweet_Ma.html
http://en.wikipedia.org/wiki/Coconut_rice
Red Beans & Smoked Sausage
From Sweet Mama Janisse’s Kitchen
Bless My Soul Café
Red Beans ans Smoked Sausage
Louisiana Red Beans and Smoked Sausage
(Makes 6 servings)
2-15 oz cans of red kidney beans
2 stalks of celery, chopped
½ onion, chopped
½ bell pepper (choice or green, red, yellow or orange)
5 cloves of fresh garlic, minced
2 lbs smoked Louisiana Sausage (sliced)
Seasoning
Salt
Pepper
Granulated garlic
Thyme
Oil
Water (if needed)
Sauté celery, onion and bell pepper until wilted. Add sausage and stir.
Add minced garlic, stir for about 5-6 minutes to heat sausage.
When mixture is heated add red kidney beans and then add seasoning.
Scarlet Rice
From Sweet Mama Janisse’s Kitchen
Bless My Soul Café
Scarlet Lady Rice
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Scarlet Lady Red Rice
(Makes 6 to 8 servings)
1 ½ cups long grain rice (uncooked)
3 cups chicken stock or water
1 medium onion, finely chopped
1 medium red bell pepper, finely chopped
1 stalk celery, finely chopped
3 cloves garlic
Mama Janisse’s Chili Pepper Paste
1 cup cooking oil
1-cup tomato sauce
Bring water or broth to a boil; add rice, lower heat and cover.
Heat oil in a large saucepan over medium heat and sauté the onions, red bell pepper, celery and garlic until softened. Add Sweet Mama Janisse’s Chili Pepper Paste and tomato sauce, heat thoroughly.
Transfer rice to a large mixing bowl and stir in the vegetable mixture.
If needed add a little more oil to make mixing smoother.
Bless My Soul Café
Scarlet Lady Rice
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Scarlet Lady Red Rice
(Makes 6 to 8 servings)
1 ½ cups long grain rice (uncooked)
3 cups chicken stock or water
1 medium onion, finely chopped
1 medium red bell pepper, finely chopped
1 stalk celery, finely chopped
3 cloves garlic
Mama Janisse’s Chili Pepper Paste
1 cup cooking oil
1-cup tomato sauce
Bring water or broth to a boil; add rice, lower heat and cover.
Heat oil in a large saucepan over medium heat and sauté the onions, red bell pepper, celery and garlic until softened. Add Sweet Mama Janisse’s Chili Pepper Paste and tomato sauce, heat thoroughly.
Transfer rice to a large mixing bowl and stir in the vegetable mixture.
If needed add a little more oil to make mixing smoother.
Sweet Potato Soup
Sweet Potato Soup
From Sweet Mama Janisse’s KitchenBless My Soul Café
Sweet Potato Soup
(Makes 4 to 6 servings)
4 large sweet potatoes
2 cups 1% low-fat milk or soy milk
1-teaspoon cardamom powder
½ teaspoon ground cinnamon
Pinch of nutmeg
Bake or boil sweet potatoes until easily pierced with a fork.
When potatoes are cool enough to handle cut each in half, scoop
them out of the skins and transfer to a bowl. Mash well.
Combine the mashed sweet potatoes in a soup pot or large sauce
pan with the remaining ingredients.
Stir together, and then heat slowly until the mixture comes to a simmer.
Cover and simmer gently for 5 minutes, serve at once.
Shoofly Pie
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Shoofly Pie
(Makes 8 servings)
3/4 cup all purpose flour
1/2 cup packed brown sugar
3 Tablespoons margarine or butter
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8-teaspoon ground nutmeg
3/4 cup hot water
1/2 teaspoon baking soda
1/2 cup dark molasses
1 egg yolk, well beaten
1 piecrust (store bought already made or your favorite piecrust recipe)
Heat oven to 400?. Prepare pastry in a pie plate.
Mix flour, brown sugar, margarine, salt, cinnamon, ginger and nutmeg with hands until crumbly.
Mix water and baking soda in 1 quart bowl.
Stir in molasses and egg yolk.
Pour into piecrust.
Sprinkle crumbly mixture over molasses mixture.
Bake 15 minutes. Reduce oven temperature to 325?. Bake until crust and crumbs are brown (about 20 minutes). Serve warm.
Shoofly Pie
(Makes 8 servings)
3/4 cup all purpose flour
1/2 cup packed brown sugar
3 Tablespoons margarine or butter
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8-teaspoon ground nutmeg
3/4 cup hot water
1/2 teaspoon baking soda
1/2 cup dark molasses
1 egg yolk, well beaten
1 piecrust (store bought already made or your favorite piecrust recipe)
Heat oven to 400?. Prepare pastry in a pie plate.
Mix flour, brown sugar, margarine, salt, cinnamon, ginger and nutmeg with hands until crumbly.
Mix water and baking soda in 1 quart bowl.
Stir in molasses and egg yolk.
Pour into piecrust.
Sprinkle crumbly mixture over molasses mixture.
Bake 15 minutes. Reduce oven temperature to 325?. Bake until crust and crumbs are brown (about 20 minutes). Serve warm.
Chicken, Sausage & Shrimp Gumbo
Chicken, Sausage & Shrimp Gumbo
Chicken, Sausage & Shrimp Gumbo
(Makes 6 servings)
1/3 cup all-purpose flour
1/3 cup cooking oil
1 large onion, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
4 cloves garlic, minced
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
In a heavy 4 quart Dutch oven, stir together the flour and oil until smooth.
Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir the roux constantly about 15 minutes more or until the roux has formed a reddish brown color.
Stir in the onion, green pepper, celery,garlic
black pepper Cook and stir over medium heat for
3 to 5 minutes or until vegetables are tender
4 cups hot water Gradually stir the hot water into the
2 lbs chicken thigh meat (skinned vegetable mixture. Stir in chicken,
and cut into bite size pieces) bring mixture to boiling. Reduce heat,
cover and simmer for 40 minutes.
12 ounces andouille or smoked Stir in the sausage. Cover and sausage, cut into ½ inch slices
simmer about 20 minutes more till chicken is tender. Remove from heat.
Skim off fat.
1-pound fresh or frozen Add shrimp, return to heat. Cover
shelled shrimp and simmer for 5 to 10 minutes. Spoon over hot cooked rice. Serve with 1/4 to 1/2 teaspoon file powder to the side of gumbo to stir in and garnish with okra.
http://www.southerneasyrecipes.com/Chicken-Sausage___Shrimp-Gu.html
http://en.wikipedia.org/wiki/Gumbo
Chicken, Sausage & Shrimp Gumbo
(Makes 6 servings)
1/3 cup all-purpose flour
1/3 cup cooking oil
1 large onion, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
4 cloves garlic, minced
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
In a heavy 4 quart Dutch oven, stir together the flour and oil until smooth.
Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir the roux constantly about 15 minutes more or until the roux has formed a reddish brown color.
Stir in the onion, green pepper, celery,garlic
black pepper Cook and stir over medium heat for
3 to 5 minutes or until vegetables are tender
4 cups hot water Gradually stir the hot water into the
2 lbs chicken thigh meat (skinned vegetable mixture. Stir in chicken,
and cut into bite size pieces) bring mixture to boiling. Reduce heat,
cover and simmer for 40 minutes.
12 ounces andouille or smoked Stir in the sausage. Cover and sausage, cut into ½ inch slices
simmer about 20 minutes more till chicken is tender. Remove from heat.
Skim off fat.
1-pound fresh or frozen Add shrimp, return to heat. Cover
shelled shrimp and simmer for 5 to 10 minutes. Spoon over hot cooked rice. Serve with 1/4 to 1/2 teaspoon file powder to the side of gumbo to stir in and garnish with okra.
http://www.southerneasyrecipes.com/Chicken-Sausage___Shrimp-Gu.html
http://en.wikipedia.org/wiki/Gumbo
Southern Easy Recipes
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Southern Easy Recipes from the Creative world of Sweet Mama Janisse From the center of Creole families and foods Aplisous LA and the home of Creole Music but the next town Eunis LA honours the Cajun Music Hall of Fame.
Southern Easy Recipes from the Creative world of Sweet Mama Janisse From the center of Creole families and foods Aplisous LA and the home of Creole Music but the next town Eunis LA honours the Cajun Music Hall of Fame.
Shrimp Creole
Spicy Shrimp Creole
1 1/2 pounds unpeeled large shrimp 5 slices bacon
1 small onion, finely chopped
1 small green pepper, finely chopped
1 small sweet red pepper, finely chopped
1/2 cup chopped celery
1/4cup chopped green onions
3 cloves garlic, minced
2 (16 ounce) cans stewed tomatoes
2 bay leaves
2 teaspoons granulated garlic
2 teaspoons granulated onion
1/4 teaspoon salt
1/4 teaspoon ground red pepper
4 cups hot cooked rice
Peel shrimp, and devein, if desired; set aside.
Cook bacon in a large Dutch oven until crisp; remove bacon, and set aside.
Cook onion and next 5 ingredients in drippings over medium-high heat 3 minutes or until tender, stirring often. Stir in tomatoes and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 40 minutes, stirring occasionally.
Add shrimp; cook 5 minutes or until shrimp turn pink. Discard bay leaves.
To serve, spoon rice into individual serving bowls. Spoon shrimp mixture evenly over rice.
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