Alfredo Spinach Pasta / Late Night Supper

Hot Water Corn Bread Made With Martha White Yellow Corn Bread Mix

Cabbage And Chicken Bones Stew

dirty rice with chicken sausage #Uhungry

 

This is a WOW rice and you will never stop cooking this rice for your family and firends. I got this recipe down in New Orleans in the streets where the real cooks are cooking. 

 1/2 pound chicken LIVERS CLEAN AND TRIM REMOVING THAT GREEN BAG 

 1/4 CUP beef drippings 

 1/2 pound ground chicken sausage 

 1/2 pound ground lean meat 

 1/2 cup chopped onions 

 1/2 cup chopped celery 

 1/2 cup chopped green bell pepper AND RED BELL PEPPER

 1/2 cup chopped green onions with tops 

 2 medium cloves garlic, minced 

 2 teaspoons salt 

 1 teaspoon black pepper

 1 teaspoon cumin 

 1/4 to 1/2 teaspoon cayenne pepper

 5 cups cooked long-grain rice 

 1/2 pound chicken livers, finely diced 

 Sauté the chicken and beef over high heat until is no longer pink. Lower heat; add vegetables and seasonings and cook until vegetables are tender, about 5 minutes. Add cooked rice set a side. Sauté chicken livers in bacon drippings no longer pink. Toss with the rice, taste for seasoning, and add salt and pepper if necessary. Cover and let rice fluff in a 225° oven for 10 minutes

Sweet Potato Cheese Cake

SWEET POTATO CHIFFON PIE

 

FOR PIE

3⁄4

cup sugar

1

envelope plain gelatin

3

slightly beaten egg yolks

3⁄4

cup milk

1⁄4

teaspoon salt

1⁄2

teaspoon ground cinnamon

1⁄2

teaspoon ground nutmeg

1 1⁄4

cups cooked mashed sweet potatoes

1

baked deep dish pie shells or 2 regular pie crusts

FOR MERINGUE

3

egg whites

1⁄3

cup sugar

DIRECTIONS

In saucepan combine sugar, gelatin, salt, egg yolks and milk.

Cook stirring constantly until mixture comes to boil.

Remove from heat and stir in mashed sweet potatoes and spices and let mixture chill.

Beat egg whites until soft peaks form and gradually add sugar and beat until stiff.

Fold potato mixture into egg whites and turn into baked pie shell (s).

Chill until firm.

Top with whipped topping when serving, if desired.NGR

Tea Cakes

Original recipe makes 2 dozen you can change servings size.

 2 sticks butter 

 1 1/4 cups sugar 

 2 eggs 

 3 cups all-purpose flour

 1/2 teaspoon baking soda 

 1/2 teaspoon salt 

 1/2 teaspoon ground nutmeg

 2 teaspoon vanilla extract 

 Directions In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few minutes on a floured board until smooth. Cover and refrigerate until firm. Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely and place in a big jar. 

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