Hi everyone, This is part two. By the way, I offered some manicotti recipes but I accidentally deleted them. However, I copied most of them from
http://www.allrecipes.com Thats my favorite recipe site. Hope you enjoy these recipes. Nancy Martin Oklahoma Hoppin' John: The traditional southern favorite Blackeye pea and ham dish - perfect over rice. INGREDIENTS: PictSweet Blackeye Pea 3 cups cooked rice 1/2 lb. cooked ham, cubed 1 cup celery, sliced 1 cup PictSweet Chopped Onions 1 clove garlic, chopped 1 Tbsp. vegetable oil 1 pkg. PictSweet Blackeye Peas 3 cups chicken broth 1 bay leaf COOKING DIRECTIONS: In a large skillet sauté celery, onions and garlic in oil. Drain. Place peas in a Dutch oven and cover with water. Bring to a boil and boil for 3 minutes. Add celery mixture and remaining ingredients, except rice. Cook on medium heat for 34 minutes. Add water if needed during cooking. Remove bay leaf. Serve over rice. Spicy Chicken: Green beans, spinach, bean sprouts and more, kicked up a notch with jalapenos. INGREDIENTS: PictSweet Stir-Fry Oriental 2 cups cooked rice 2/3 cup tomato juice 2 Tbsp. jalapeno pepper, chopped 1 Tbsp. cornstarch 2 tsp. cumin, ground 2 Tbsp. vegetable oil 1 lb. boneless chicken, cubed 2 cups PictSweet Stir-Fry Oriental COOKING DIRECTIONS: In a small bowl, combine tomato juice, pepper, cornstarch and cumin. Heat skillet or wok over high heat; add oil. Place chicken in skillet and stir-fry for 3-5 minutes. Add frozen vegetables to skillet and cook 3 minutes. Add sauce and continue cooking until sauce thickens. Serve over rice. Vegetable Medley: The flavor of corn and field peas with snaps mixed with beef broth and seasonings make this a savory side dish. INGREDIENTS: PictSweet Baby Field Peas with Snaps 1 pkg. PictSweet Baby Field Peas with Snaps 1 cup PictSweet Cut Corn 2/3 cup PictSweet Seasoning Blend 1 beef bouillon cube 1/4 tsp. savory 1/4 tsp. pepper 2 cups water COOKING DIRECTIONS: Combine all ingredients in a medium saucepan; cover with water and bring to a boil. Boil for 3 minutes. Cover; reduce heat and simmer 30-35 minutes or until vegetables are tender. Southwestern Corn: A colorful blend of corn, peppers and onions with a Southwestern kick. INGREDIENTS: PictSweet Stir-Fry Lo Mein 1 pkg. (16oz.) PictSweet Baby Super Sweet Yellow & White Corn 1/4 cup PictSweet Chopped Green Peppers 1/4 cup PictSweet Chopped Onions 1/4 cup red bell peppers, chopped 1/2 cup margarine, melted 1 large tomato, peeled and diced 1 tsp. salt 1/4 tsp. dried oregano COOKING DIRECTIONS: Place corn, green peppers and onions in a container and cover with water. Place on stove top and bring to a boil. Boil for 3 minutes. Drain. In a large skillet, sauté red bell peppers and tomato in margarine for 4 minutes. Add cooked corn, green peppers, onions, salt and oregano. Cook mixture until thoroughly heated, stirring frequently. Scalloped Corn: Sweet corn smothered in creamy sauce and topped with golden brown bread crumbs. INGREDIENTS: PictSweet Corn 1 pkg. PictSweet Cut Corn 4 eggs, beaten 1 1/4 cups milk 1 tsp. salt 1/2 tsp. pepper 2 Tbsp. margarine, melted 1 cup buttered bread crumbs COOKING DIRECTIONS: Place corn in pan and cover with water. Bring corn to a boil. Boil for 3 minutes; drain. In a large bowl, combine corn, eggs, milk, salt, pepper and margarine. Pour mixture into 2 quart buttered casserole. Top with bread crumbs. Bake at 350°F for 45 minutes. Vegetable Soup: This chicken broth based favorite is guaranteed to satisfy on a cold day. INGREDIENTS: PictSweet Mixed Vegetables 3 cups PictSweet Mixed Vegetables 2 cups new potatoes, sliced and quartered 2 cups tomatoes, diced 3 cups chicken broth 1 cup water salt and pepper to taste COOKING DIRECTIONS: Combine all ingredients in a large stockpot. Bring mixture to a boil. Cover; reduce heat and simmer 25 minutes or until potatoes are tender. Fried Okra: INGREDIENTS: PictSweet Okra 4 cups PictSweet Whole Okra, thawed 1 cup buttermilk 1 cup all-purpose flour 1 cup self-rising cornmeal 1 tsp. salt 1/2 tsp. pepper 1.5 qt. vegetable oil, for frying COOKING DIRECTIONS: Place okra in a shallow container. Pour buttermilk over okra and set aside. In a bowl, combine flour, cornmeal, salt and pepper; mix well. Carefully roll okra in flour mixture. Place oil in a 5 qt. Dutch oven. (Oil should be deep enough to cover okra.) Preheat oil to 360 F. Gently lower breaded okra into hot oil. Fry 3-5 minutes or until golden brown. Drain well. Serve with cocktail sauce or salsa. Speedy Vegetable Soup: This beef-based classic sparks delicious interest with the addition of spaghetti. INGREDIENTS: PictSweet Vegetables for Soup 1 lb. ground beef 1 pkg. PictSweet Vegetables for Soup with Tomatoes 1 beef bouillon cube 1 qt. water 1/3 cup spaghetti 1/2 tsp. salt 1/4 tsp. pepper COOKING DIRECTIONS: In a large Dutch oven, brown ground beef; drain. Add remaining ingredients; cover and simmer for 1 hour. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
