Crawfish Boil Salad

Crawish Boil

Salad



We had left over crawfish, and I enjoyed the
boil so much that I decided to make a salad
with all the boil ingredients.
I will be making this with other seafood this summer, it would be wonderful with leftover shrimp, lobster, crab, or imitation crab, mmmmmm!

Ingredients:
about 2 cups, or more seasoned seafood
3 lbs. red potatoes cut into equal size pieces(about 1 1/2" pieces)
2 cups  frozen whole kernel corn
1 lb. Conecah County Smoked Sausage, cut into 1/2" pieces
Hot Cajun Seasoning (Slap ya momma)
Cajun Seasoning (Gator )
1 stick butter, cut into pats

In a large pot cover potatoes with water,  I put 3 tsp. Hot Cajun seasoning, cover and bring to a boil. Set
timer for 6- 7 minutes, with a fork check to see if potatoes are tender, If they are drain out with a slotted spoon, into serving bowl.
 In the same hot water, add corn and sausage, bring to a boil for 3 minutes. turn pot off and let set for 3-5 minutes, the sausage and corn cook very quickly.
Sprinkle Cajun Seasoning over the top of potatoes and place cut butter over the top.
drain corn and sausage, and put on top of potatoes, toss, if you like it real spicy add more seasoning.

Top with seafood, and serve.

Livingston Macoroni and Cheese

Livingston Macaroni

 and Cheese

Momma grew up in Sumterville
Alabama, just north of
Livingston, this is a favorite
casserole for pot lucks in
the area.
I don't normally put the
 bell peppers in the dish. I have friends that do and love it. Make the dish yours and put your favorite things, such as asparagus,or black olives...

Ingredients:

12 OZ. Macaroni cooked (aladenta') and drained

1 cup mayonnaise

1 10-oz. can cream of mushroom soup

4 oz. jar pimentos, chopped

1 cup sour cream

¼ cup each; bell pepper and onion chopped (optional)

4 oz. canned mushroom caps, chopped (optional)
4oz blue cheese crumbles(optional)

12oz. sharp cheddar cheese, grated

Mix mayo, soup, pimentos, sour cream, and veggies, blue cheese in a bowl

In a 9x11 greased baking dish layer ½ of noodles, ½ soup mixture, ½ cheese, repeat layers, except for last cheese if adding bread cubes, then cheese and Bake 350^o until bubbly about 40 minutes.

 (Optional) Can cover with cracker crumbs or cheese nips crushed and dot with butter, I prefer without.

Congealed Strawberry Jell-o Dessert

Congealed

Strawberry

Jell-o Dessert

Ingredients:
Large Strawberry Jello
4 cups water (divided)
1-2 cups sliced strawberries in juice
8 oz. crushed pineapple in own juice
2-3 bananas sliced
1 cup blueberries (optional)
This was the first time I put blueberries in this dish, they were frozen, and think I like it better without.

In a 2 cup measure, heat 2 cups water to boiling in the microwave, about 3 minutes. Stir hot water with a spoon, it will keep it from boiling over when you add Jell-o. Stir Jell-o mixture until completely dissolved.
pour into serving bowl or Pyrex dish, add 2 more cups cold water, stir, add strawberries, pineapple, bananas and blueberries, making sure all the fruit has a film of jell-o over, it will keep the bananas from browning so fast.
Momma always made this in a 13x15 inch Pyrex dish when we were growing up, she didn't put the blueberries in it, but she did put a cup of sour cream over the top, it made it very pretty, we asked her not to put the sour cream on it, that's when I was about 8 or 9, It might be pretty good now that I'm grown.

Grilled Pork Tenderloin

Grilled Pork                   
Tenderloin

One day when I was shopping at Sam's they had a lady serving pork tenderloin marinaded in Weber's Mesquite Marinade Mix. It was soooo good. I made it for the family that weekend, they loved it. Wendell can't decide if he likes it better than steak cooked on the grill, that's saying something.

Ingredients:
2 lbs pork tenderloin (usually 2)
1 package of  (Weber)  Mesquite Marinade Mix
1/4 cup water
1/4 cup olive oil or corn oil

trim excess fat and silver skin off tenderloins,cut tenderloin into 3 pieces, mix marinade, pour in a resealable bag, add meat, squish meat around making sure all the meat is coated with marinade.  Squeeze all air out of bad and place bag in a bowl, making sure it doesn't leak. Let marinate in refrigerator for at least 30 minutes or overnight.
I decided to cut the tenderloin into 1" medallions, it was too much surface area to cover and the meat didn't have as much flavor, cutting each into thirds seems to work the best.
Cook on a medium hot grill, just until the meat doesn't feel squishy, when you squeeze it with tonges.
It should be medium well at this point. Put on platter and cover for at least 5-10 minutes before cutting.
We like it sliced thin.

one of two tenderloins

If you have over 2 pounds add more marinade, I had 2 1/2 lbs. today I didn't have anymore mix, so I added:
2 Tbs. Dales Seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
It was wonderful.

Fresh Strawberry Pie

Fresh

Strawberry Pie

                                                                      

My family loves fresh strawberry pies, everyone likes theirs a little different, I usually make 4, all different, some have more strawberries than others, I like the most berries in mine. When I haven't finished my pie, it seems not to bother whom ever eats my pie, that it has more berries.

This filling is wonderful on the four layer delight.

Ingredients:

2 pie frozen pie shells

1 cup sugar

3Tbsp. corn starch

2 cups water

1 Large Strawberry Jello

4 cups sliced fresh strawberries (Reserve a few whole berries for garnish)

Let pie shell thaw slightly, crimp the edges and prick the bottom with a fork. Bake according to instructions.

While pie shell is cooling make filling for pie.

In a medium pot mix sugar with corn starch with a whisk, add water, bring to a boil over medium high heat,

when its a rolling boil, take off heat and add jello, whisking until completely dissolved.

Let cool, about 20-30 minutes.

Wash strawberries, and place on paper towels to dry. Pat with extra towel, to get extra water off. They will

get soggy if left with water on them.

decap and slice strawberries, placing them in the crust, pour strawberry filling over to cover all the berries. May need to poke berries under the filling with back of a spoon.

Refrigerate for a couple of hours, then cover. I like the non-stick aluminum foil. Saran wrap will stick to jello.

                        

Four Layer Delight

Four Layer
Delight



My sister Shirley and my Sister in Law Sheila make this for family gatherings.
It is delicious, they usually make it with chocolate, my favorite is Lemon Merang Pie filling. Shirley will split the filling with chocolate and lemon.
(I Love You, Sister!)

Ingredients:
1 cup plain flour
pinch salt
1 cup chopped pecans (reserve 2 Tbsp. for top)
1 stick butter
8 oz. cream cheese
1 cup powdered sugar
1 large cool whip (divided)
1 large chocolate instant pudding mix Or
1 small chocolate and 1 Jello Lemon Pie filling
If just using only instant pudding 3 cups milk

Mix flour, salt, pecans together. Melt butter, and pour into flour mixture. Stir until well blended. Press into botton of pyrex 9x13 greased pan.
Bake at 375 for 12-15minutes. You do not want this to brown. Cool.
 In mixing bowl on low speed,Blend cream cheese, powdered sugar, when creamy, slowly add 1/2 cool whip. Spread on baked crust. Set in refrigerator to chill while you prepare the flavored layer.

Mix pudding with milk and stir for 1 minute, as soon as it starts to thicken spoon filling over cream cheese layer and let set a few minutes for the pudding to set up.
spoon cool whip over, and smooth to the edges, sprinkle reserved pecans over.

I have seen this with  fresh strawberries, it was wonderful.
Use your imagination and your families favorite fillings and make your own 
creation.
 Let me know what you come up with!

Split Green Pea and Ham Soup

Split Green Pea
 and Ham Soup

This is Thomas’ favorite Green pea soup.

Look through 1 pound of green peas and take out any brown peas or anything foreign.

 Cover with 6 cups cool water.

 If you have a ham bone add now. If not add  3-4 chicken bouillon, crumbled.

If you are using ham, only add 2 bouillon cubes.

Bring to a boil. Turn to a low boil for 30-40 minutes, checking to see if peas are tender.

Take straining spoon and reserve about a cup of peas in a bowl.

 Mash the rest,I use an emersion blender in the pot, until the mixture is smooth. Return reserved peas back to the mixture.

 If meat was cooked, move to cutting board to cool, remove fat, shred or cut into bitesize pieces and return to pot.

When someone takes the time to cut up the meat and remove the fat,

 That Says" LOVE!"

 If you have a big ham bone, double recipe and freeze extra in individual bags.

If the ham is very salty adjust bouillion.

Pea Picking Cake

Pea 
Picking
Cake

This is my favorite cake that "Nanny" Margaret Ashworth makes.

Ingredients: 

1 yellow cake mix,

 substitute

1- 8oz. can mandarin oranges for the water in recipe.

3 eggs

½ cup oil

Make,11x15, 3-9" layers or split 2-9" layers.

Spray pan of choice and cook as directed on box.

Frosting:

8 oz. cool whip

1- 14 oz can crushed pineapple

1 small vanilla instant pudding mix

Fold together quickly and chill.

 When I make a larger cake, I just frost the top.

When making layer cakes, put frosting between the layers and all over the outside.

This cake gets better as it sits. I keep this in the fridge.

I sometimes make this as a Trifle, It is very pretty and it makes

a trifle bowl full plus the cool whip bowl full.

I make more filling sometimes for the trifle.

Trifle Filling:

16 oz cool whip

20 oz can crushed pineapple in own juice

Large Jello Instant Vanilla Pudding mix.