GUEST RECIPE FEATURE

Submitted by: MARDIE PFEIFFER SHARP

STOCKTON, ALABAMA USA


ARTICHOKE HEARTS & CAPERS SAUCE over FISH Fillets

Table of Contents: SEAFOOD/FISH

 

This recipe was featured in the online magazine Crappie NOW in the May issue.  It is an outstanding specialty magazine for fishing enthusiasts at www.crappienow.com

 

¼ cup butter or margarine

1/3 cup artichoke hearts, drained & chopped

1 tsp. lemon juice

½ tsp. Worcestershire sauce

2 T. drained small capers

1 T. plain flour

¾ cup milk

½ tsp. mild paprika

¼ tsp. garlic powder

¼ tsp. garlic salt

4 to 6 fresh or frozen fish fillets (thawed)

1 large egg

¼ cup buttermilk

¼ tsp. salt

¼ tsp. freshly ground black pepper

½ cup self-rising corn meal

Extra virgin olive oil

 

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Quick, “In a Hurry” CHICKEN PARMESAN

Table of Contents: CHICKEN/POULTRY

 

I think that you will find this recipe very good, particularly considering the amount of time required to make it.  We don’t always have to be Julia Child!  As if I had ever, ever come close to such an aspiration……  she was quite the fascinating lady.  Don’t you agree?

 

4 to 6 chicken breasts, or the same poundage in already-cut chicken tenders

Salt

½ jar (12-oz.) prepared Italian, tomato-based pasta sauce (your favorite brand)

6 to 9 slices mozzarella cheese

Italian breadcrumbs

Grated Parmesan cheese

 

 

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GUEST RECIPE FEATURE by

JAY WESTBROOK, Beautiful Fowl River, Alabama USA


Stuffed ROMA TOMATOES w/ BRIE Cheese & Fresh MUSHROOMS

Table of Contents: VEGETABLES

 

4 large Roma tomatoes

1 T. extra virgin olive oil

½ tsp. salt; plus extra, divided

8 oz. fresh mushrooms

½ medium onion, finely chopped

½ tsp. Tony Chachere’s Original Creole Seasoning

2 oz. plus extra Brie cheese for garnish, divided

1 cup Panko breadcrumbs, divided

Scant 1/8 tsp. garlic salt

 

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CROCKPOT Sweet & Sour PORK & PINEAPPLE

Table of Contents: PORK

 

I made this for my son’s wife, Melody, last night since I knew that she liked Polynesian dishes.  She liked it and even suggested adding additional fresh pineapple chunks to the crockpot just before serving.

In a hurry?  At the supermarket, buy fresh, already cored pineapple, cut onions, & cut green & red peppers.  So, so EASY!

 

2 to 2 ½ lbs. boneless, pork chops; trimmed of extra fat

1 large onion

1 large sweet red pepper

1 large green pepper

¼ of a fresh pineapple, cored (plus chunks to add before serving, if desired)

4 oz. tomato sauce

¼ cup soy sauce

1 large clove garlic, minced then crushed

1 T. brown sugar

½ tsp. ground ginger

1/8 tsp. ground red pepper

1 T. water

Hot white rice

 

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LEMON BISQUE Dessert w/ Fresh STRAWBERRY Drizzle

Table of Contents: DESSERTS, FROZEN

This is an exceptionally good dessert, getting rave reviews.  It is inexpensive, makes about 15 servings, and can be made ahead of time.  What more can you ask?  Well, you could actually make it even easier by using 2 (8”) already made graham cracker piecrusts from the supermarket, if desired.

 

Refrigerate the evaporated milk overnight.

Make the dessert at least one day in advance to allow freezing time.

Refrigerate the electric mixer bowl and beaters before whipping the evaporated milk.

 

Crust Ingredients:

2 ½ cups graham cracker crumbs

6 T. granulated sugar

2/3 cup butter or margarine, melted

 

Filling Ingredients:

1 (13-oz.) can of cold evaporated milk

¾ cup granulated sugar

6 T. lemon juice

1 tsp. graham cracker crumbs for the final topping

 

Strawberry Drizzle Ingredients:

Since this part of the dessert needs to be made and served fresh, I have listed the ingredients here to only make enough “drizzle” for about 1/3 of the dessert.  If serving the entire dessert at one time, the drizzle recipe should be doubled or tripled depending on how much “drizzle” you desire using as a topping.

 

10 whole strawberries; washed, hulled, and halved

2 tsp. granulated sugar

 

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