Cuz Cooks BLACK BEAN SOUP
4 cans black beans (works better then dried beans )
2 cans stewed tomatos
1onion, chopped
1lb.bacon browned
1 tsp. Louisiana Hot Sauce
1 green pepper, chopped
2 cloves garlic, crushed
PREPARATION:
brown onions and green pepper in bacon fat. Put all ingredients in a slow cooker or stockpot bring to slow boil then cook on low for for about an hour. Garnish with a dollop of sour cream.Serves 6.
Sunday, October 28, 2007
Friday, October 26, 2007
OYSTER DRESSING
Cuz Cooks OSYTER DRESSING
The stuff your Granny used to make
Oyster Dressing Recipe
3 Tbsp Unsalted Butter
3 Tbsp bacon Fat
1 Cup Onion, finely diced
3/4 Cup Celery, finely diced
2 Tbsp Garlic, minced
1/8 Cup Green Onions, sliced
1 Tbsp Fresh Sage, chopped
1 Tbsp Fresh Parsley, chopped
1 Tbsp Fresh Thyme leaves
1 tsp Fresh Rosemary, chopped
6 Cups French Bread, cubed
1 Dozen Oysters, shucked, drained, and chopped; liquor reserved
2-3 Cups Chicken Stock, hot
Kosher salt, black pepper and Cayenne to taste
Melt the butter and bacon fat in a dutch oven over medium heat. Add the onions and celery, sweat until the onions are translucent. Add the garlic, green onions, sage, parlsey, thyme, and rosemary, cook for 2 minutes. Add the french bread, stir to coat. Add the Oyster liquor and 1 cup of the stock, stirring constantly, then add the stock in 1/2 cup intervals until you have a moist dressing. Stir in the Oysters, cook until they’re just cooked through. Season the dressing to taste with the salt, black pepper and Cayenne.
I stuffed about half of this into the chicken, and the other half I baked in a greased Cast Iron skillet.
The stuff your Granny used to make
Oyster Dressing Recipe
3 Tbsp Unsalted Butter
3 Tbsp bacon Fat
1 Cup Onion, finely diced
3/4 Cup Celery, finely diced
2 Tbsp Garlic, minced
1/8 Cup Green Onions, sliced
1 Tbsp Fresh Sage, chopped
1 Tbsp Fresh Parsley, chopped
1 Tbsp Fresh Thyme leaves
1 tsp Fresh Rosemary, chopped
6 Cups French Bread, cubed
1 Dozen Oysters, shucked, drained, and chopped; liquor reserved
2-3 Cups Chicken Stock, hot
Kosher salt, black pepper and Cayenne to taste
Melt the butter and bacon fat in a dutch oven over medium heat. Add the onions and celery, sweat until the onions are translucent. Add the garlic, green onions, sage, parlsey, thyme, and rosemary, cook for 2 minutes. Add the french bread, stir to coat. Add the Oyster liquor and 1 cup of the stock, stirring constantly, then add the stock in 1/2 cup intervals until you have a moist dressing. Stir in the Oysters, cook until they’re just cooked through. Season the dressing to taste with the salt, black pepper and Cayenne.
I stuffed about half of this into the chicken, and the other half I baked in a greased Cast Iron skillet.
SPINACH PIE
Cuz Cooks SPINACH PIE
Small bag chopped spinach, let defrost in strainer
small onion chopped
2 eggs
1 lb. feta cheese
1 stick salted butter melted
1 lg. container cottage cheese
2 deep dish pie shells
Squeeze chopped spinach to make sure that all water is out.
Beat eggs, mix feta cheese, cottage cheese,melted butter, onion and spinach all together.
Put spinach mixture into one pie shell use second shell for top crust. perice with knife and place in oven.
Preheat oven at 400 degrees then drop to 350 degrees; bake about 1 hour
Small bag chopped spinach, let defrost in strainer
small onion chopped
2 eggs
1 lb. feta cheese
1 stick salted butter melted
1 lg. container cottage cheese
2 deep dish pie shells
Squeeze chopped spinach to make sure that all water is out.
Beat eggs, mix feta cheese, cottage cheese,melted butter, onion and spinach all together.
Put spinach mixture into one pie shell use second shell for top crust. perice with knife and place in oven.
Preheat oven at 400 degrees then drop to 350 degrees; bake about 1 hour
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