MOVEONIN to Shreveport Bossier

March/April 08
Spring is well on its way. It is that time of the year when we dream about good ol' Southern Food. One of the first things we want to do is, FRY up something. There is a great alternative to this and a healthy one, also. It is called Oven Fried. Here are a few Oven Fried Staples and finally a recipe for Old-Fashioned Tea Cakes. Get in the Kitchen, Cook, and invite a Friend or Neighbor over.
--Scott

Old-Fashioned Tea Cakes

2 1/2 - 2 3/4 cups flour
1 cup margarine
1 1/2 cups sugar
2 eggs
1 tsp vanilla
Dash salt
1 tsp soda dissolved in a little hot water
1/2 tsp baking powder

Cream margarine and sugar. Add remaining ingredients to this mixture. Roll 1/4 inch thick and cut with a cookie cutter. Bake at
350 degrees for 18-20 minutes until slightly brown.

Oven Fried Potatoes

4 medium potatoes, skins on
1 Tbsp vegetable oil
1/8 tsp garlic powder
1-1 1/2 tsp paprika
Salt & pepper to taste

Slice potatoes lengthwise into eighths (1/8). Line
shallow pan with foil. Put all ingredients into pan, tossing well to coat potatoes with oil and seasonings.

Bake at 325 degrees for 1 hour or at a higher temperature for less time, if you wish.

Oven Fried Potatoes

1 1/4 cups corn meal
1/2 tsp salt
pepper to taste
4 cups fresh okra
Vegetable cooking spray

Combine corn meal, salt & pepper and set aside.
Wash okra; drain. Cut off tip and stem ends; cut okra into
1/2 inch slices. Dredge in corn meal mixture. Okra must
be moist for corn meal mixture to coat well. (Rinse again before
dredging, if necessary.
Lightly coat a 15 x10 x 1 inch jellyroll pan with cooking spray.
Spread okra in a single layer pan. Bake at 350 degrees for 30
to 40 minutes or until crisp, stirring occasionally.

Oven Fried Chicken

6 (4 oz.) skinless, boneless chicken breast
18 saltine cracker squares, crushed
2 Tbsp grated parmesan cheese
1/2 tsp each: basil, celery seed, onion powder, oregano, paprika
3/8 tsp salt
1/4 cup evaporated skim milk
1 Tbsp vegetable oil

Combine cracker crumbs, cheese, basil, celery seed,
onion powder, oregano, paprika, and salt in bowl. Dip
chicken in evaporated milk and then coat with crumb
mixture. Place in lightly greased shallow roasting pan.
Bake in 400-degree oven for 30 minutes. Brush with oil
and bake 10 minutes longer.

January/February 08
If you want to share with the office gang; I have include The Best-Ever Chocolate Chip Cookies. These are as good as cookies get and you will want to make several batches because they disappear fast !
I do know that there are guys out there that love LOVE Chocolate Pudding the homemade way. So here is a recipe for some Super Bowl Chocolate Pudding for all you fans.
-Scott

Homemade Chocolate Pudding

Serves 4
3/4 to 1 c. semisweet chocolate chips
2 to 3 Tbsp. light brown sugar
2 c. milk (lowfat or soy OK)
A pinch salt
3 Tbsp. cornstarch
1/2 tsp. vanilla extract

Note for vegans: taste wonderful made with plain or vanilla soy milk.
Combine the chocolate, sugar, and milk in a medium-sized heavy saucepan. Heat gently, whisking constantly, until all the chocolate is melted and the mixture is uniform. Remove from heat. Place the salt and cornstarch in a medium-small bowl. Pour in about half the hot mixture, whisking vigorously until all the cornstarch is dissolved, then whisk the solution
back into the saucepan. Keep stirring as you cook the pudding over very low heat for about 8 to 10 minutes more, or until thick and glossy. Remove from heat and stir in the vanilla. Transfer the hot pudding to a serving bowl or to individual cups. To avoid a skin forming on top, lay a sheet of waxed paper over the surface. Chill completely before serving.

Best Ever Chocolate Chip Cookies

1 1/2 c. sifted all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 c. (2 sticks) butter, softened
1/2 c. firmly packed light brown sugar
1 c. granulated sugar
1 large egg
1 tsp. vanilla extract
1 1/2 c. old-fashioned rolled oats
1 c. semisweet chocolate chips

Mix together flour, baking soda, and cinnamon. Beat together butter, brown sugar, and granulated sugar at medium speed until light and fluffy. Beat in egg and vanilla. At low speed, beat in flour mixture until blended. Fold in oats and chocolate chips. Cover with plasticwrap; chill for 1 hour. Preheat oven to 350* F. Grease 2 baking sheets. Shape dough into 1 inch balls. Place cookies, 2 inches apart, on prepared baking sheets. Flatten each cookie slightly. Bake cookies until lightly browned around edges, 10 to 12 minutes. Transfer baking sheets to wire racks to cool slightly. Transfer cookies to racks to cool completely.

Miss Kitty's Chocolate Pecan Pie

1 c. corn syrup
1/2 c. butter, melted
4 eggs
1/2 c. sugar
1/4 c. brown sugar
1 Tbsp. flour
1 Tbsp. vanilla extract
1 c. -1 1/4 c. chopped pecans
1 cup semisweet chocolate chips, melted
1 pie shell

Whisk corn syrup, butter, eggs, vanilla, flour, sugar, and brown sugar to smooth consistency. Then stir in chocolate and pecans and pour into pie shell. Bake at 350* for one hour on lowest rack of oven. After 20 minutes, shield pie with aluminum foil to prevent crust from burning.

Kelley's Cheesy Potato Corn Soup

Makes 8 - 1 cup servings
1 small yellow onion, chopped
1 small red bell pepper, chopped
1/2 cup finely chopped celery
1 T. olive oil
3 potatoes or 2 cups diced (sugar cube size)
1 can- 14 1/2 oz. chicken broth
2 cans- 15 1/4 oz. each whole sweet corn
3 cups milk
1/2 to 3/4 cup shredded cheese
Salt and pepper to taste

Saute' onions, pepper, and celery in olive oil until tender. Add potatoes and chicken broth, bring to boil and reduce heat. Cover and simmer 10 to 12 minutes until potatoes
are tender. Add corn, milk, and cheese, cook and stir until cheese is melted. Season with salt and pepper to taste. Take care & watch to avoid cheese sticking to the bottom.

Hot Cranberry Drink

1 qt. bottle cranberry cocktail
2 qts. water
1 can frozen orange juice
1 No. 2 can pineapple juice
Juice of 6 lemons
1 cup sugar, or to taste
1 cinnamon stick (let set for a few minutes in hot liquid)

Bring to a boil and serve. May also be served cold.

DP's Classic Mashed Potatoes

Serves 6 to 8
11 medium potatoes
2 tsps. salt
4 Tbsps. butter
3/4 cup milk, skim milk, or potato
cooking liquid
Black Pepper, to taste

Peel potaotes and cut each into 6 chunks. Boil them in water to cover, adding 1 teaspoon salt. When they are tender (15 minutes or so), drain, saving liquid if desired. Mash the potatoes by desired method, then add another teaspoon of salt, butter, milk or potato-cooking liquid and pepper to taste. Serve hot.

Nutty Pumpkin Muffins

3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
4 eggs
1 1/2 cups granulated sugar
1 - 16 oz. can pumpkin
1 1/2 cups vegetable oil
1 cup nuts
Topping:
1/2 cup all-purpose flour
1/4 cup granulated sugar
2 tablespoons butter
1 teaspoon cinnamon

Preheat oven to 400* F. In a medium mixing bowl sift together flour, baking soda, baking powder, cinnamon, and salt; set aside. In a large bowl, beat together eggs, sugar, pumkin, and oil until smooth. Add dry mixture to
pumkin mixture and stir well. Fold in nuts. Grease muffin tins or line with paper. Fill muffin tins three-fourths full with batter; set aside. In a medium mixing bowl, combine topping ingredients; mix well with fork.
Place a small amount of topping mixture on top of each muffin. Bake 20 minutes. Makes 24 muffins.

(Sept/Oct 07)
Fall, Football, Festivals, Fun, & Food .... This is the busy time of the year. It is also the perfect time for Crock Pot Meals because of limited amounts of time between activities. It's Friday, you have worked all day long, and have just enough time to go home and change clothes and eat before you leave for the game tonight at the school; that would be an 8 to 10 hour cook time. You know you are going to be rushed this Sunday and bombarded with "the Hungry Bunch" after church; that's a 4 to 6 hour cook time that will be ready when you get home. These are meals you can simply put together and throw in the Crock Pot in the morning before you leave for the day. ENJOY !!
-Scott

Crock Pot Chicken & Rice Casserole

4 large chicken breast
1 small can cream of chicken soup
1 small can cream of celery soup
1 small can cream of mushroom soup
1/2 cup diced celery
1 cup Minute rice

Mix in crock-pot the 3 cans of soup and rice. Place the chicken on top of the mixture, then add the diced celery. Cook for 3 hours on High or 4 hours on Low. Makes 4 servings. 1/2 cup more rice and 2 other chicken breasts may be added to yield 6 servings.

Crock Pot Barbecued Chicken
3 1/2 to 4 lbs. chicken
1 small bottle catsup
1 medium onion, chopped
Salt and pepper to taste
3 tbsp. brown sugar
1 (10 oz.) bottle Cola

Place the ingredients in a 3 1/2 quart crock pot in the order listed. Stir once. Turn the pot on Low setting and cook overnight. Remove the meat from the bones and serve over yellow rice or make sandwiches.

Crock Pot Chicken & Rice Soup

?1 lb. skinless, boneless chicken breast, cut into 1 inch pieces
5 c. water
2 c. fresh mushrooms, sliced
3/4 c. diced celery
1/2 c. sliced carrots
1/2 raw converted rice
1/4 c. chopped green onions
5 tsp. chicken bouillon granules or 5 chicken bouillon cubes
1/2 tsp. ground sage
1/4 tsp. pepper

In a crock pot, combine ingrdients. Cover, cook on Low setting 7 to 9 hours (or on High setting for 4 hours). Makes about 2 quarts.

Crock Pot Beef Stew
?2 lbs. stew meat in 1 inch cubes
1/4 cup flour
1 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
1- 1 1/2 cup water or beef stock
1 tsp. Worcestershire Sauce
1 clove garlic
3 sliced carrots
3 diced potaotes
2 onions, quartered
1 stalk celery, cut up

Put meat in crock pot. Mix flour, salt, pepper, paprika and add to meat and stir to coat meat. Add remaining ingredients and stir just enough to mix. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours. Stir well before serving.

May/June 07)
Well its burger season which means it’s time to get that grill out. Here are some interesting twists on the ol burger recipe.
-Scott

Cowboy Burgers

• 1 1/4 lb lean ground beef
• 1 (1 oz) pkg. taco seasoning mix (chipotle or other)
• 1/4 cup diced red onion
• 1 cup shredded cheddar cheese
• 4 hamburger buns (sesame-seed or plain), split and toasted
• 1/4 cup mayonnaise (or more, to your liking) (light mayonnaise works great for this if you are counting calories)
• 4 slices tomato
• 4 lettuce leaves
• Optional condiments of your choice: catsup, mustard, BBQ sauce, etc.
•
In a medium bowl, combine ground beef, taco seasoning mix, onion and cheese. Form into 4 large patties. Cook in large skillet, broil or grill to desired doneness. Spread a little mayonnaise on each side of bun, top with a burger, 1 slice tomato, a lettuce leaf and top of bun.

Razzle Dazzle Burgers

• 1/2 cup red raspberry preserves
• 1/2 cup red pepper jelly
• 1 tsp Jamaican jerk sauce
• 2 and 1/4 pounds premium ground chuck
• 1/3 cup teriyaki marinade
• 1/3 cup red raspberry preserves
• 2 tbsp Jamaican jerk sauce
• 1 clove garlic, minced
• 2 tsp minced fresh ginger
• 3/4 tsp allspice
• Canola oil cooking spray
• 6 slices round smoked Gouda cheese (3 and 3/4-inch diameter and 1/8-inch
• thick)
• Vegetable oil, for brushing on grill rack
• 6 Kaiser rolls, split
• 1/3 cup butter, softened
• 6 green leaf lettuce leaves
•
Preheat gas grill to medium high heat. For Razzle Dazzle sauce, combine all 3 ingredients in a small bowl, mix well with wooden spoon. Cover & refrigerate. To prepare patties, combine ground chuck w/ teriyaki marinade, red raspberry preserves, Jamaican jerk sauce, garlic, ginger, & allspice in large bowl & mix well. Divide mixture into 12 equal portions. Press each section into a 4.5 inch diameter hamburger press sprayed w/ cooking spray. Place 1 slice of smoked Gouda cheese on 1 beef patty and top w/ another patty, pinching edgestogether to seal in cheese. Repeat process w/ remaining patties Brush grill rack with vegetable oil. Place patties, cover and cook, turning only once, until done. Lightly spread each Kaiser roll half with softened butter. Place roll halves, buttered side down, on outer edges of grill rack to lightly toast.

My Thai Chicken Burgers

?2 pounds ground chicken
• 1/2 cup breadcrumbs
• 1/2 cup Thai peanut sauce
• 1 tbsp red curry paste
• 2 tbsp minced green onion
• 1 tbsp minced lemon grass
• 2 tbsp minced fresh parsley
• 2 tsp soy sauce

? • 3 cloves garlic, minced
• 2 tsp lemon juice
• 2 tsp lime juice
• 1/2 cup bean sprouts
• 1/2 cup grated carrot
• 1/2 cup unsweetened flake coconut
• 6 hamburger buns, split and toasted

In a large bowl, mix together ground chicken, bread crumbs, Thai peanut sauce, curry paste, green onion, lemon grass, parsley, soy sauce, garlic, lemon juice, and lime juice. Be careful not to over mix. Divide into 6 equal size balls. Flatten into patties about 1/2 inch thick. Preheat the grill for medium high heat. Grill burgers for 6 to 8 minutes per side, or until well done. Serve on toasted buns topped with Thai peanut sauce, bean sprouts, grated carrot, and flake coconut.

March/April 07)
?With the weather getting warmer, that means friends and family will be visining.
Perhaps you will be the one visiting. Don’t go empty handed. Look at these easy finger food dishes.
-Scott

Bacon Crackers

?1 (16 ounce) package buttery round crackers
1 pound sliced bacon, cut into thirds
pound brown sugar

Preheat oven to 250 degrees F (120 degrees C).
Arrange the crackers in a single layer on a large baking sheet. Top each cracker with 1/3 slice bacon, and sprinkle desired amount of brown sugar over all.
Bake 1 hour in the preheated oven, or until browned and crisp. Serve warm

Classic Texas Caviar

2 (15.8 ounce) cans black-eyed peas, drained
1 (14.5 ounce) can petite diced tomatoes, drained
2 fresh medium jalapenos, stemmed, seeded and minced
1 small onion, cut into small dice
1/2 yellow bell pepper, stemmed, seeded and cut into small dice
1/4 cup chopped fresh cilantro
6 tablespoons red wine vinegar
6 tablespoons olive oil (not extra virgin)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 1/2 teaspoons ground cumin

Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.

Sweet Candied Pecans

?1 egg whit
1 teaspoon ground cinnamon
1 cup sugar
3/4 teaspoon salt
2 tablespoons water
1 pound pecan halves

Preheat oven to 250 degrees F (120 degrees C). Lightly butter a baking sheet.
In a bowl, beat the egg white until foamy. Mix in cinnamon, sugar, salt, and water. Mix well. Stir in pecan halves, stirring until well coated. Spread on baking sheet.
Bake in preheated oven for 1 hour, stirring every 15 minutes.

Cheeseball the third.

? 1 (8 ounce) package cream cheese, softened
1 tablespoon mayonnaise
1 teaspoon lemon juice concentrate
1 (8 ounce) package shredded Cheddar cheese
1/4 cup chopped onion
1/2 cup chopped green olives

In a medium bowl, blend cream cheese, mayonnaise and lemon juice concentrate. Mix in Cheddar cheese, onion and green olives. Form the mixture into a ball shape. Cover and chill in the refrigerator 3 hours, or until firm, before serving.