If I were going to write a cookbook, these are the recipes that I would start with. These are the recipes that people ask me to make for them. If you try any of these recipes, I hope you enjoy them as much as I do.
Whenever we get back to the Boston area, it's a priority to to have a meal at Legal Seafoods. I recently "re-discovered" this recipe buried in old newspaper clippings. I had tried to recreate it in the past but now know I was missing the most important ingredient - buttermilk. I made it again after posting the recipe so I have edited the original description. It's even better than I remembered, you might want to try just a dash (or more) of cayenne pepper. It's delightful !
Ralph & Kacoo's is a restaurant chain in Louisiana and they serve great seafood. Since the original recipe did not give an amount of shrimp to use, I would suggest 2 pounds of shrimp in the shells for 4 people, but that would be your call. Serve with a crisp green salad or cole slaw and lots of hot French bread.
This recipe comes from the Luby's 50th Anniversary Cookbook. It suggests for a different meatloaf to tope it off with barbecue sauce. The leftovers make a good sandwich! I have not made this meat loaf in my kitchen, but I have eaten it at Luby's, and it is very good. The prep time is a guesstimate!
This recipe calls for Mexican cajeta (caramel topping). If you cannot find this in your supermarket, substitute Smucker's Caramel topping, however the Mexican cajeta has a richer flavor. This is very easy to make, and super good. Use it with your next Mexican Fiesta!!
This pie makes a lovely light supper dish. It takes very little time to put together and bake. Serve it with your favorite salad. This recipe is adapted from a cookbook by The Sons of Italy Florida Foundation.
This recipe comes from my niece. She is a teacher and loves to serve "quick and easy". This recipe will make about 12 servings, but you could cut it down if you like by using small cans of vegetables. You could also make it in a crockpot.
This makes a very nice, lower in fat, side dish (it has no cheese). It is baked and makes it's own spicy thick gravy. It is great served with any kind of meat, especially grilled.
NOTE: If you use chili powder (like McCormick's), please omit the cumin and oregano.
These are great beans to use in Bloody Mary's, or on an appetizer tray, or in your brown bag. I recommend starting with the 1/4 tsp. cayenne unless you know you really like the extra heat. Prep time does not include preparing the jars for canning.
This is an easy meal to put on the table. I love to make this in the fall and winter. The chile powder from New Mexico makes a lot of difference, but you could make your own chile powder from chile pods, or buy it at the store.
NOTE: If you buy chili powder (like McCormick) from the store, it is a blend of ingredients. Omit the oregano if you use it.
This is my DD's recipe that she shared with me when she was living in Santa Fe. I am sure that every family in New Mexico has their own favorite version, but this is my favorite. It can also be cooked in a crockpot, but I like the texture of the stew, cooked on top of the stove.
This recipe was received from one of my best friends, Margaret Hanks, in Abilene, Texas. She made this stew for her church parish Ladies Luncheon. It is still one of my all time favorite stews. It is hearty and filling. I serve it with warm, crusty French Bread.