Shrimp Creole

Here's another recipe that has been with us for around 50 years and I still like it. It's good in both winter and summer.

Shrimp Creole

1/2 cup chopped yellow onion

1/2 cup chopped celery

1 clove of garlic, minced

1 Tablespoon canola oil

1  14 1/2 ounce can tomatoes, chopped

1 8 ounce can tomato sauce

1 teaspoon salt

1 teaspoon sugar

1 teaspoon chili powder

1 Tablespoon Worcestershire sauce

Dash of Tabasco sauce

1 teaspoon cornstarch

1 Tablespoon cold water

1 pound raw cleaned shrimp, 40 to 50 count 

1/2 cup chopped green bell pepper

Cook onion, celery, and garlic in hot oil until tender, but not brown. Add tomatoes, tomato sauce, and seasonings. Simmer uncovered 45 minutes. Mix cornstarch with water, stir into sauce and cook until sauce thickens. Add shrimp and green peppers. Cover and simmer until done, about 5 minutes. Serve over rice.  Serves about 5 or 6. I do not devein my shrimp and it is still good. I serve it with my green salad and garlic bread. Enjoy!  

Beef Stew

Thank goodness for that red and white checked cookbook.  We would have been mighty hungry without it!  I've made this winter-time recipe for more than 50 years. 

Beef Stew

2 pounds of beef stew meat ( I trim off any large chunks of fat.)

2 tablespoons canola oil

2 cups boiling water

2 cups burgundy ( I use Livingston Cellars, which used to be Gallo.)

3 cloves garlic

1 large yellow onion, sliced

2 bay leaves

1 1/2 teaspoons salt

1 teaspoon sugar

1/2 teaspoon black pepper

1/2 teaspoon paprika

Dash of allspice

1 Tablespoon Worcestershire sauce

Juice of 1 lemon

4 or 5 carrots,scraped and cut into chunks

1 large yellow onion, quartered, or cut into eights

4 to 6 white potatoes, peeled and cut into half, length-wise, then cut across, to make bite sized chunks

Brown half of the meat, on all sides, in hot oil. Lift it out of the pot onto a plate, then brown the other half.  Put meat back into cooking pot and add 2 cups of boiling water. Slowly add burgundy, so that the stew continues to stew. Add the seasonings, including lemon juice. Cover, simmer 2 hours, stirring occasionally to keep it from sticking. Add boiling water, if needed. Make sure that there is enough liquid to cook and flavor the vegetables.

Add carrots, onion, and potatoes, cover, continue cooking for 30 minutes or until vegetables are done. Check for seasoning, add salt if needed. Serves 6 or more. You can expand this dish by adding another carrot and/or potato. I serve it with a green salad and maybe garlic bread. Enjoy! 

Veggie Dip

Veggie Dip

16 oz Sour cream

1/2 cup real bacon

1 cup cheddar cheese

1 pack Hidden Valley Ranch dressing

Mix and refrigerate for 2-3 hours to let the flavors develop. Serve with your favorite raw veggies. Enjoy!

Creole Black-eyed Peas and Rice

As everyone who is Southern knows, you have to eat black-eyed peas on New Year's day.  Here is the recipe that I make every year, and serve with a salad and a glass of wine.  What more could a person want to start off the new year?

Creole Black-eyed Peas and Rice

1/2    16 ounce package dried black-eyed peas

2        slices of bacon

1        large onion, chopped

1        stalk of celery, chopped

1/2     large green bell pepper, chopped

1/2     bunch of fresh parsley leaves, chopped

2        cloves garlic, chopped

1/2     teaspoon salt

1/2     teaspoon cayenne pepper

1/2     teaspoon black pepper

1/2     Tablespoon Worcestershire sauce

1/2      teaspoon dried oregano leaves

1/2      teaspoon dried thyme leaves

1         Bay leaf

1         can (14 1/2 ounce) diced tomatoes

1         lb. smoked turkey sausage, cut into 1 inch pieces

Sort and wash peas.  Cover with water and soak overnight.  Drain peas, place in Dutch oven or large pot. Cover with water, add bacon, cover and cook over low hear 45 minutes.  Add everything else except sausage, cover and cook over low heat 1 hour, stirring occasionally.  Add sausage; cook uncovered, over low heat 45 minutes, stirring occasionally.  Check seasoning.  Serve over rice.  About 5 servings.  Enjoy!