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PotteryandWhatnottery
PO BOX 1552
Long Beach, MS 39560
ph: (228) 832-3692
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Considering that a pretty piece will not help you if you are hungry we started a page with unique delicious recipes for a daily cooking.
Recipes, Ideas, and comments are always welcome.
11. Banana Nut Bread
12. Cherry Dump Cake
13. Cranberry Salad
14. Cheese Dip
15. Black-eye pea & Corn Bread
16. Hash Brown Casserole
17. Shoe Peg Corn Salad
18.
19.
20.
Banana Nut Bread
(From Kay’s Kitchen)
Preheat oven to 350 Degrees
Grease pan
3/4 Cup Margarine
1 1/2 cups Sugar
2 1/4 Cups self rising flour
2 eggs well beaten
1 cup mashed bananas
1 tsp vanilla
1 tsp baking soda
1 cup chopped nuts
Crean butter and sugar well. AddIn a
separate bowl mash bananas well. eggs.
Add vanilla and Baking soda to sugar and butter.
Then add other ingredients. Bake for 1 hour
#11
Cranberry Salad
(From Kay’s Kitchen)
1 Small package Raspberry jello
1/2 pack knox geletin
1 Cup hot water
Put in a pan and stir until dissolved.
Add:
1 can whole cranberries
1 can crushed pineapple drained
1/2 cup Orange juice
1/4 cup pecans
Refridgerate until set.
#13
Black-eyed Pea Corn Bread
(From Kay’s Kitchen)
Preheat oven to 350 degrees
Grease a 9-by13-inch pan
1 lb. pork sausage
1/2 cup vegetable oil
1 Onion, chopped
1 (4-oz.) can green chilies, chopped
1 1/2 cups corn meal mix 1 can cream style corn
1/2 cup self-rising flour
2 cups grated cheddar cheese
2 eggs, slightly beaten
1 (15-oz.) can black-eyed peas, drained,
1 cup buttermilk or any reg. milk
I use Trappey’s w/ Jalapeño peppers
Cook sausage and onion in a large skillet
until browned.
Drain and set aside.
Combine corn meal mix and flour in a lrge bowl.
In another bolw, beat together eggs,milk and oil.
Mix with dry ingredients. Add sausage, onion,
chilies, corn , cheese and peas.
Pour into pan and bake for 50 to 55 minutes.
This travels well, I did not bake it completely,
put it in the fridge and then just popped it back in
the oven the next day for about 15 minutes.
Hot and Yummy. It is also good topped
with a spoonful of Salsa to your liken.
#15
Shoe Peg Corn Salad
(From Kay’s Kitchen)
1/4 cup White Vinegar
1/2 cup oil
1 cup sugar
1 Tblsp Water
1 Tsp Salt
1 Tsp Pepper
Heat together until sugar dissolves.
Set aside to cool.
Toss together:
2 cans Lesuer english peas (Drain)
2 cans white shoe-peg corn (drain)
1 small jar chopped pimeintos
5 fresh onions with green tops (Chop)
6 Celery stalks (chop)
1 green bell pepper (chop)
In a small sauce pan mix together:
Pour cooled marinade over vegetables.
Mix together. Put in jar or bowl with air tight lid
and refridgerate for 24 hours.
ENJOY!
#17
more soon
Cherry Dump Cake
(From Kay’s Kitchen)
Preheat oven to 350 degrees
1 can crushed pineapple
1 stick of butter
1 can cherry pie filling
1 cup pecans, chopped
1 box yellow cake mix
Empty pineapple (with juice)
into a 9x13 pyrex dish.
Dump Cherry pie filling.
Dump Dry cake mix on top of pie filling.
Slice the stick of butter into little pats;
place evenly over cake mix.
Dump pecans on top.
Bake until golden brown.
Great with Ice Cream on top.
Bake for 45 minutes
#12
Cheese Dip
(From Kay’s Kitchen)
8 oz. Sharp Cheddar
8oz. Med Cheddar
8 oz. Cream Cheese
Let Cheese come to room temperature
1 Med. onion
Maynonaise until creamy
4 hot peppers
Blend in the blender.
Put in the dish you will serve it in
and refregerate overnight.
#14
Hash Brown Casserole
(From Kay’s Kitchen)
Thaw hash brown potatoes
2 Lbs. Breakfast Sausage
2 cups Shredded cheddar cheese
1 can (10-3/4 oz.) Cream of chicken soup
1 cup sour cream
1 (8oz) French onion dip
1 cup chopped onion
1/4 cup ea. green and red bell pepper
1 (30 oz) Package frozen hash brown
shredded potatoes
Salt & pepper to taste
Brown sausage in a skillet, drain well and set aside.
In a large mixing bowl, combine the cheese,
chicken soup,
sour cream, french onion dip, chopped onion,
bell peppers,
salt and pepper. Fold in thawed hash brown
potatoes and cooled sausage. Mix well.
Place mixture into the baking dish.
Bake until casserole is golden brown.
I like to prepare this ahead of time.
Cover well and put in the refrigerator overnight.
You can partially bake it and then refrigerate
so that the next morning you can just pop it into
the oven to finish the cooking.
9x13 greased baking dish
Preheat oven to 350 degrees
Bake for 1 hour
#16
More soon
PotteryandWhatnottery
PO BOX 1552
Long Beach, MS 39560
ph: (228) 832-3692
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