AUNT EFFIE'S OYSTER STEW
I know this recipe was given to my Aunt by her mother-in-law when she was a young woman in the early 1900's. It is a quick-fix meal that uses canned oysters. This makes a good hearty light meal to end your day. Serve with a nice bread or in bread bowls with chunks of different cheese. My Aunt used smoked shucked oysters plain shucked oysters. She also cooked this until the edges curled and the center firmed.
Provided by rlt11_NMC
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 25m
Yield 10
Number Of Ingredients 12
Steps:
- Combine 3 cups water and potato in a Dutch oven over medium heat; bring to a boil and cook until the potato is soft, 4 to 5 minutes.
- Stir the butter into the potato cubes and cook an additional 5 minutes.
- Whisk the flour and 1/3 cup water together in a small bowl until smooth; stir into the potato mixture.
- Mix the oysters with their liquid, whipping cream, mushrooms, powdered milk, salt, and Worcestershire sauce into the potato mixture; cook until warmed through, 5 to 10 minutes. Thin with additional water as needed, adding 1/4 cup at a time, stirring continually, until you get your desired consistency.
Nutrition Facts : Calories 397.4 calories, Carbohydrate 18.7 g, Cholesterol 136.5 mg, Fat 32.3 g, Fiber 1 g, Protein 9.3 g, SaturatedFat 19.7 g, Sodium 1115.7 mg, Sugar 5.4 g
AUNT MARGARET'S SWEET POTATO CASSEROLE
My great-aunt made an incredible sweet potato casserole for our holiday dinners. I've lightened it up a bit, but we love it just the same. -Beth Britton, Fairlawn, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Meanwhile, make topping by combining flour, brown sugar, oats and salt; cut in butter until crumbly. , Drain potatoes; return to pan. Beat until mashed. Add sugar, milk, eggs, butter and vanilla; mash. Transfer to a broiler-safe 13x9-in. baking dish. Sprinkle topping over potato mixture. , Bake, uncovered, until topping is golden brown, 40-45 minutes; let stand 10 minutes. Sprinkle with marshmallows. If desired, broil 4-5 inches from heat until marshmallows are puffed and golden, 30-45 seconds.
Nutrition Facts : Calories 373 calories, Fat 11g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 134mg sodium, Carbohydrate 66g carbohydrate (39g sugars, Fiber 4g fiber), Protein 5g protein.
LEFTOVER HAM -N- POTATO CASSEROLE
This easy, cheesy ham and potato casserole uses up leftover Christmas or Easter ham! It's perfect for a post-holiday breakfast or an easy weeknight dinner. My family looks forward to this classic combination.
Provided by SweetT
Categories Potato Casseroles
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart baking dish.
- When the potatoes are almost finished, melt 3 tablespoons butter in a skillet over medium heat. Add ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from the heat.
- Drain potatoes; add to the ham mixture and stir to combine. Transfer to the prepared baking dish.
- Melt remaining 4 tablespoons butter in a saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes.
- Gradually whisk milk into the flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes. Reduce heat to medium-low and stir in Cheddar cheese until melted.
- Pour cheese sauce over ham and potatoes. Sprinkle bread crumbs over top.
- Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.
Nutrition Facts : Calories 591.2 calories, Carbohydrate 40.3 g, Cholesterol 107.9 mg, Fat 36.8 g, Fiber 4.2 g, Protein 25.3 g, SaturatedFat 20.6 g, Sodium 1043.9 mg
AUNT MILLIE'S BREAKFAST CASSEROLE
This is a "make ahead" recipe and is quite easy on the budget. It can also be changed up for what you have on hand ... very user-friendly. My aunt in the mountains of West Virginia is a great cook and I adapted this to meet our tastes from her recipe. I've made this several times and always receive positive remarks, including one of my sisters-in-law who gave just one word ...."WOW!!".... which is one of the best compliments you can get from a family member! I normally make it with fresh/frozen vegetable ingredients, which is the recipe posted. My husband is a meat-eater so I'll make another smaller version with what he likes (I'll brown up or cook the selection of meat(s) and cut them up before adding to the first five ingredients.). This is quite a tasty, very filling and satisfying meal. Enjoy!
Provided by KyAmy
Categories One Dish Meal
Time 1h15m
Yield 12 , 6-10 serving(s)
Number Of Ingredients 12
Steps:
- Grease 13-in. x 9-in. baking dish.
- Line baking dish with grated potatoes, pressing potatoes up the sides, into the corners, and no more than 1/4" thickness covering the bottom. You may salt and pepper the potatoes lightly if you wish, to taste.
- Drain spinach in paper towel lined collander. Be sure to press as much of the water out as possible. Best way is to quarter-fold about three to four additional paper towels and press down onto the spinach in the collander. Replace the paper towel in the collander as needed until the spinach appears to be nearly "dry". Set aside.
- Mix thoroughly together the eggs, milk, 1/2 cup shredded cheese, and all the vegetables including the well-drained spinach; Salt and pepper, to taste.
- Pour egg mixture into potato-lined baking dish. Top with remaining shredded cheese. If not baking right away, cover dish with plastic wrap or lid; Refrigerate up to 24 hours.
- When ready to bake, preheat oven to 350 degrees, remove cover and put dish in oven 30-45 minutes or until inserted knife comes out clean.
- NOTE: If you're watching your figure, you may substitute 6 eggs with three 2-serving containers of Egg Beaters or use 1 carton Egg Beaters for all 12 eggs.
Nutrition Facts : Calories 407.1, Fat 20.6, SaturatedFat 9.6, Cholesterol 453.8, Sodium 353.4, Carbohydrate 30.9, Fiber 5.2, Sugar 4.7, Protein 25.9
AUNT WOOFIE'S MEAT-N-RICE CASSEROLE
Recipe originally posted May 27. 2003. This has been well liked by anyone I have made it for. Even picky eaters have liked it. Kids have loved it too. You can use ground beef, ground turkey, ground chicken, Italian sausage or pork sausage. The sour cream and mayonnaise add a little bit of tartness and flavor to it. It is really good served with corn. It is really good the next day as leftovers or made the night before and refrigerated (before baking). It can easily be reheated in a microwave oven. You can also make it without baking it. Just put the cheese over the rice-meat mixture and heat in the skillet until it is hot and bubbly and cheese has melted. Edited July 30, 2009 I am allergic to pepper so I don't add it to my recipes. Use salt and pepper according to personal taste.
Provided by AuntWoofieWoof
Categories White Rice
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Grease a 9x13-inch cake pan or large covered baking dish.
- Set aside.
- Bring water to a boil.
- Stir in the rice and bring it to a boil.
- Lower heat.
- Boil rice for 15 minutes or until it is done, and set aside.
- In a large skillet, brown the meat you are using.
- If you are using ground turkey, you may need to add a little bit of water to get it to cook easily and to make it less dry no need to drain if using ground turkey.
- If there is any grease drain it.
- Add the soup, sour cream and mayonnaise to the meat.
- Stir together and heat until it is bubbly.
- Stir in the rice and mix thoroughly.
- If mixture is too thick add a little bit of water or milk to desired consistency (about 1/4-1/2 cup).
- Pour mixture into the greased pan or baking dish.
- Cover with cheddar cheese.
- If using a cake pan, cover with foil.
- If using a covered baking dish cover it with the lid.
- Bake in oven for 45-60 minutes or until hot and bubbly and cheese is melted.
- Remove from oven and let stand for about 5 minutes before serving.
- Serve with salad and/or vegetables.
Nutrition Facts : Calories 239.8, Fat 10.9, SaturatedFat 3.9, Cholesterol 38.6, Sodium 308.2, Carbohydrate 21.4, Fiber 0.7, Sugar 0.6, Protein 12.7
AUNT EFFIE'S CUSTARD JOHNNYCAKE
Provided by Amanda Hesser
Categories easy, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Grease medium rectangular baking pan.
- Sift together cornmeal, flour, sugar, baking soda and salt. Beat in buttermilk, and then stir in eggs. Add milk, blending quickly. Pour into prepared pan.
- Bake until golden brown on top, for 35 minutes. Serve immediately, cutting into squares at the table.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 5 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 327 milligrams, Sugar 9 grams, TransFat 0 grams
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