The Recipe File -- Favorite recipes from our members kitchens
Black Olive and Corn Dip (Marilyn)
This recipe is so easy and has only six ingredients.
2 pkgs. (8 oz.each) light cream cheese ( I didn’t have light so I used regular and it tasted fine.)
1 env. ranch salad dressing dip mix
11 oz. can Green Giant Mexican corn mix ( I used some other brand)
1 med. red pepper, chopped
1/2 c.chopped black olives
2 to 3 T chopped jalapeño peppers (can use jalapeño slices in a jar - I used the can of peppers so it wouldn’t be so spicy)
Drain corn and mix all ingredients. Chill for several hours to blend flavors. Serve with chips.
Happy munching!!!!
This recipe is so easy and has only six ingredients.
2 pkgs. (8 oz.each) light cream cheese ( I didn’t have light so I used regular and it tasted fine.)
1 env. ranch salad dressing dip mix
11 oz. can Green Giant Mexican corn mix ( I used some other brand)
1 med. red pepper, chopped
1/2 c.chopped black olives
2 to 3 T chopped jalapeño peppers (can use jalapeño slices in a jar - I used the can of peppers so it wouldn’t be so spicy)
Drain corn and mix all ingredients. Chill for several hours to blend flavors. Serve with chips.
Happy munching!!!!
Turkey Gumbo (Andrea)
1 picked clean, leftover roasted turkey carcass
½ cup flour
½ cup vegetable oil
2 cups leftover turkey meat, diced, not too small
2-3 yellow onions, peeled and chopped fine
2-4 stalks of celery, including any leaves, diced small
2 green (bell) peppers, seeded and diced small
2-3 cloves garlic, minced
1-2 pounds andouille sausage (if you can’t find andouille, or don’t like your gumbo too spicy, smoked sausage can be substituted), sliced in 1/8 inch thick rounds
Worcestershire sauce (to taste)
Cajun seasoning (I use Tony Chachere’s or Slap Ya Mama, but salt and cayenne pepper to taste can be substituted)
Tabasco sauce
Some fresh thyme (just throw in the whole stalks, the little leaves will fall off and the stems can be fished out of the pot later)
Whole bay leaves, 2 large (use 3-4 if small)
Gumbo filé (ground sassafras leaves)
Cooked white rice
After you have picked all the meat off your turkey, put the carcass in a stock pot big enough to hold the whole thing. Cover with water and bring to boil. Reduce heat, simmer until the whole thing falls apart. Strain stock, cool and refrigerate (around Thanksgiving, I usually do this on the back porch overnight, so I don’t have to find room in the refrigerator; weather cooperating, of course). Remove congealed fat and discard.
In a large stock pot, heat vegetable oil over medium flame. Add flour and cook, stirring, until the roux is about the color of a Hershey’s chocolate bar. Do not let the mixture burn, and be VERY careful stirring -- hot roux sticks to skin and burns! This process takes 15-20 minutes, so be patient -- it’s worth it.
After the roux gets to the right color, add the chopped onion, celery, and bell pepper (known throughout South Louisiana as the “holy trinity”). Cook until the vegetables are soften. Add garlic and cook a bit longer. Next add the andouille (sausage) and cook a few minutes more. Now add the cooked turkey, the reserved stock (and extra water if needed), and Worcestershire sauce, Cajun seasoning, thyme,.bay leaves and Tabasco to taste. After the mixture comes to a boil, reduce heat and simmer 30 minutes. Serve gumbo in soup bowls over a scoop of white rice and sprinkle with filé. Feeds a big crowd for one meal, or my family for several (did I mention that gumbo freezes well -- just leave out the rice).
1 picked clean, leftover roasted turkey carcass
½ cup flour
½ cup vegetable oil
2 cups leftover turkey meat, diced, not too small
2-3 yellow onions, peeled and chopped fine
2-4 stalks of celery, including any leaves, diced small
2 green (bell) peppers, seeded and diced small
2-3 cloves garlic, minced
1-2 pounds andouille sausage (if you can’t find andouille, or don’t like your gumbo too spicy, smoked sausage can be substituted), sliced in 1/8 inch thick rounds
Worcestershire sauce (to taste)
Cajun seasoning (I use Tony Chachere’s or Slap Ya Mama, but salt and cayenne pepper to taste can be substituted)
Tabasco sauce
Some fresh thyme (just throw in the whole stalks, the little leaves will fall off and the stems can be fished out of the pot later)
Whole bay leaves, 2 large (use 3-4 if small)
Gumbo filé (ground sassafras leaves)
Cooked white rice
After you have picked all the meat off your turkey, put the carcass in a stock pot big enough to hold the whole thing. Cover with water and bring to boil. Reduce heat, simmer until the whole thing falls apart. Strain stock, cool and refrigerate (around Thanksgiving, I usually do this on the back porch overnight, so I don’t have to find room in the refrigerator; weather cooperating, of course). Remove congealed fat and discard.
In a large stock pot, heat vegetable oil over medium flame. Add flour and cook, stirring, until the roux is about the color of a Hershey’s chocolate bar. Do not let the mixture burn, and be VERY careful stirring -- hot roux sticks to skin and burns! This process takes 15-20 minutes, so be patient -- it’s worth it.
After the roux gets to the right color, add the chopped onion, celery, and bell pepper (known throughout South Louisiana as the “holy trinity”). Cook until the vegetables are soften. Add garlic and cook a bit longer. Next add the andouille (sausage) and cook a few minutes more. Now add the cooked turkey, the reserved stock (and extra water if needed), and Worcestershire sauce, Cajun seasoning, thyme,.bay leaves and Tabasco to taste. After the mixture comes to a boil, reduce heat and simmer 30 minutes. Serve gumbo in soup bowls over a scoop of white rice and sprinkle with filé. Feeds a big crowd for one meal, or my family for several (did I mention that gumbo freezes well -- just leave out the rice).