MUSHROOM PIE “This is a great holiday side dish and a tradition in the Mead family’s Maryland holidays. Served with turkey or with prime rib/beef tenderloin. When served with turkey you can even drizzle with turkey gravy!” ~ Jennifer Mead
3 lbs. fresh mushrooms, sliced 1⁄4-cup butter 2 large sweet white onions, diced 2 tbsp. flour 1-cup strong chicken stock 1⁄2-cup madeira wine (sherry is alternative) celery salt, black or white pepper, dash cayenne pepper; paprika Sauté onion in butter until golden brown, then mushrooms in the same pan for about 10 minutes until cooked down. Drain very well to remove all liquid Place mushrooms & onions in shallow baking dish with a slotted spoon; (either an 11 x14 or a large pie plate, you judge which will work best). Brown flour in 2 tlbs. of butter. Slowly add chicken stock and wine, stirring constantly until thick and smooth. Season to taste with the celery salt and pepper Pour sauce on mushrooms and cover with a rich pastry. You can use a pre- made rolled pie crust like Pillsbury. You can cut out designs from extra pie crust to decorate (we often make mushroom or holiday designs) Sprinkle with paprika Bake @375°F for about 30 minutes or until crust is brown and mush- rooms are bubbling.
SPINACH AND MUSHROOM SAUTE’ Kimberly Fonteneau 2 tbsp. extra virgin olive oil 3 cloves garlic, smashed (or minced) 2 cups baby bella mushrooms, sliced 10 oz. baby spinach, fresh 2 to 3 tbsp balsamic vinegar Kosher salt and pepper to taste Heat oil in non-stick skillet over med-low heat Add garlic; cook until fragrant (don’t let it brown) Push garlic off to the side of the pan. Add mushrooms. Increase heat to med-high; season with kosher salt and pepper. Cook until tender and begin to become golden in spots. (10 to 12 minutes) Add spinach; sprinkle with more salt. Turn with tongs until wilted. Transfer to a serving plate. Drizzle with balsamic vinegar. Serve warm.
VENISON STROGANOFF Kimberly Fonteneau 1 large onion, diced 1/2 lb mushrooms, fresh 1 (8 oz. ) container French onion dip 2 tbsp beef bouillon 1 cup water 1 tbsp seasoning salt 2 cans cream of mushroom soup 1/2 stick butter 1 lb venison, ground 1 lb wide egg noodles, cooked Saute’ onions in butter util glossy. Add meat and mushrooms. Sprinkle with seasoning salt and brown lightly over medium heat. Dissolve bouillon in water and add to mixture. Add cream of mushroom soup. Cover and simmer for 15 minutes. Uncover and add dip. Stir until warmed thoroughly. Serve over noodles.
BROILED MARINATED CHICKEN BREASTS Kimberly Fonteneau 2 chicken breasts, boneless and skinless 1 clove garlic, minced 1/2 tbsp basil 1/4 tbsp thyme 1/4 tbsp black pepper 1/4 cup wine vinegar 1/4 cup orange juice 1/4 tbsp salt Combine garlic, basil, thyme, and pepper. Rub onto chicken. Arrange chicken in a shallow bowl. Combine vinegar and juice. Pour over chicken. Cover and refrigerate for at least two hours. Arrange chicken on broiler pan. Broil on high for about six (6) minutes per side or until done. Sprinkle with salt. Serve over wild rice with pan drippings poured on top.
FRESH LEEK SOUP Kimberly Fonteneau 1 1/2 cup finely chopped leeks with tops 1 cup onions, chopped 1 clove garlic, minced 1/4 cup plus 1 tbsp butter, melted 4 cups chicken broth 2 cups potatoes, peeled and diced 1 cup Half and Half Salt and prpper to taste Chopped fresh parsley or green onions for garnish. Saute’ leeks, onions, and garlic in a large Dutch oven over medium-high heat until tender. Add broth and potatoes. Reduce heat and simmer 20 minutes until potatoes are tender Dissolve bouillon in water and add to mixture. Add Half and Half and salt and pepper to taste; Stir well. Serve soup warm or chilled. If desired, garnish each serving with chopped fresh parsley or green onions..
SWEET PECAN STICKS Kimberly Fonteneau 3/4 cup butter 1/2 cup brown sugar 2 tbsp. vanilla 1 cup pecans, ground 1 cup powdered sugar Blend all ingredients well. If dough is too stiff, add more butter, but not much. Break off pieces and roll in your hand until long and skinny. Place on greased cookie pan and bake at 200°F until golden. While hot, roll in powder sugar.
BAKED PEARS IN CARAMEL SAUCE Kimberly Fonteneau 6 medium size firm pears, peeled and cored 1/4 cup sugar 1/4 cup unsalted butter 1 cup whipping cream Cut pears in half, lengthwise. Arrange pear halves, cut side down in a lightly greased 11 x 7 x 2 inch baking dish. Sprinkle with sugar and dot with butter. Bake @ 425°F for 35 minutes or untilpears are tender. Pour whipping cream evenly over pears. Bake an additional10 to 15 minutes basting pears frequently with whipping cream. Serve warm.
BUFFALO SAUCE Kimberly Fonteneau 2/3 cup Frank’s Red Hot Sauce (NOT WING SAUCE) 1/2 cup cold, unsalted butter 1 1/2 tbsp vinegar (white or apple cider) 1/4 tbsp Worchestershire sauce 1/4 tbsp cayenne 1/4 tbsp garlic powder 1/4 tbsp paprika 1/4 tbsp onion powder 1 tbsp honey or sugar Combine all ingredients (EXCEPT BUTTER) in a pot. Whisk until just before a boil. Add COLD butter in bit by bit while continuing to whisk. Remove from heat when all butter is melted.
HOMEMADE BAKED BEANS Kimberly Fonteneau 2 lbs dry northern beans 1/2 lb ham hock, smoked 3 cups water 2 medium onions, chopped 4 tbsp garlic powder, divided 2 tbsp onion powder, divided 3/4 cup barbeque sauce 3/4 cup brown sugar 1 tbsp nutmeg 2 tbsp hot pepper sauce 1/2 tbsp cloves, ground Soak beans according to package directions. Drain and rinse. In a large slow cooker, combine beans, ham hock, water, onion, and 2tbsp of garlic and onion powder. Cook on low for 8 to 10 hours* Remove ham hock; chop and return to slow cooker. Add barbeque sauce, remaining garlic and onion powders, and pepper sauce. Cook an additional 30 minutes. * Add more water if it begins to dry out
Serve warm. Freezes well.
APPLE BALL COCKTAIL James Slaughter 8-12 oz. Apple cider 1-2 oz. Cinnamon whiskey (Fire Ball and Fire on the Mountain) Heat apple cider to desired temperature Add cinnamon whiskey and ENJOY by a warm fire!
APPLE BROWNIES James Slaughter 3 cups flour 2 cups sugar 2 eggs 1 cup oil 1 tbsp cinnamon 1 tbsp salt 1 tbsp baking soda 3 cups chopped apples (Granny Smith are best) Mix together all dry ingredients. Add eggs and oil. Mix well. Stir in apples. Dough will be thick. Put in greased 9x13 pan. Bake @325°F for 1 hour.
BUTTER BRICKLE DESSERT “This is an awesome dessert. Have never had a person not fall in love with it and ask for the recipe. As a kid, I was not a fan of cake so my mom would make this. It is addictive and makes enough for another slice or two for a couple days!” ~ Jennifer Mead
1 cup evaporated milk 1⁄2 cup margarine 1 1/3 cup sugar 1⁄2 tsp. salt 1 10oz. package OREOs 1/3 cup melted margarine or butter Crush whole cookies and add melted margarine or butter. Put in 9X13” pan. Soften 1⁄2 gal. of Butter Brickle ice cream (or English Toffee/Heath Ice Cream) and spread over Oreo’s. Top with cooled mixture and spread approximately 1 cup of Heath toffee crumbles – and Freeze. Chocolate Topping 2 squares unsweetened chocolate Bring to boil for 3 minutes (this is a must-stir constantly) and Cool 1 hour in fridge:
“GRANNIE’S” MEATLOAF James Slaughter 1 1/2 lbs. ground beef 1 1/2 cups bread crumbs 1 egg 1 small can tomato sauce 1/2 cup chopped onion 1 tbsp vinegar 2 tbsp brown sugar or maple syrup 1 tbsp mustard Salt and pepper Mix together beef, crumbs, egg, onion, salt/pepper and half can of tomato sauce. Form into loaf and cook @ 375°F for 45 minutes. Spoon sauce over loaf as it cooks. Sauce Half can of tomato sauce Half can of water Vinegar, brown sugar, mustard Mix well and spoon over loaf as it cooks.
SLOW COOKER CREAMED CORN “One of my son’s favorite dishes for the holidays.” ~ Melissa Roach
2 (16 oz) Bags frozen corn (white of yellow) 1 1/2 tbsp 3⁄4 tbsp 2/3 Cup whole milk 4 tbsp 1 (8 oz) Pk 4 pcs Sugar Salt Ground Black Pepper to Taste Unsalted Butter- Cut into Cubes Cream Cheese- Cut into Cubes Diced and Cooked Bacon Chopped Green Onion (optional) Paprika Place corn in a 3.2 quart – 6-quart slow cooker. Sprinkle in sugar, salt and pepper. Pour in milk then scatter cream cheese and butter over corn. Cover and cook on high for 2-2.5 hours or on low for 4-5 hours Stir mixture well (it will seem curdled at first, but it will blend. If you want it thicker let is rest with the slow cooker off ) Sprinkle or stir in bacon Sprinkle with onions and paprika Best served warm
SEAFOOD CHILI BLANCO
“ Here is a great recipe that “almost” won me a chili cook off. People loved it but felt it was not “really” chili.” ~ Jennifer Mead
Seafood 2 tbsp extra-virgin olive oil 2 tsp ground cumin 2 tsp chili powder 2 medium fresh jalapenos seeded and finely chopped 4 cloves garlic finely chopped 1 lb shrimp peeled, deveined, halved crosswise 1 lb sea scallops well cleaned and cut in half 1/2 lb lump crab meat (picked well to ensure no shells) Chili blanco 3 tbsp extra virgin olive oil divided 1 sweet yellow onion chopped 3 celery stalks chopped 2 leeks thinly sliced 1 large red bell pepper chopped 1 large green bell pepper chopped 2 tsp ground cumin 2 tsp dried oregano 1 tbsp chopped chipotle chilies in adobo plus 1 tbsp adobo 2 12 oz bottles of beer 3 cups chicken broth 3 cups cooked cannellini beans rinsed/drained 2 tsp sea salt (fine) 1/2 cup fresh cilantro chopped 1 lime (juice of )
Topping Crawfish tail meat optional Mix the oil, cumin, chili powder, jalapenos, and garlic in large bowl. Whisk to make a marinade. Add the seafood and toss gently to coat. Cover and refrigerate at least 1 hr (I like it a little longer to absorb more of the flavor/heat) For the chili, heat 2 tbsp of oils in large stock pot over medium heat. Add onions, celery, leeks, and peppers. Cook for 5 minutes. Add cumin, oregano, chipotle chilies and adobo sauce and continue to cook for 2 minutes. Add beer, broth, beans and salt. Bring to boil, lower to simmer and cook for 20 minutes. Remove marinated seafood and cook for about 2 minutes until they are opaque. Add the seafood and pan juices to the pot with the chili mixture. Continue to cook for approximately 10 minutes. Remove from heat Stir in cilantro (if you like cilantro) and the juice of a lime. Ladle into a bowl and serve garnished with more cilantro if you like and a spoonful of crawfish tail meat.
EASY & DELICIOUS LOW COUNTRY BOIL Danny Dominguez 1 tbsp seafood seasoning (such as Old BayÂŽ) 5 lbs new potatoes 3 (16 ounce) packages cooked Kelbasa sausage, cut into 1 inch pieces 8 ears fresh corn, husks and silks removed 5 pounds whole crab, broken into pieces 4 pounds fresh shrimp, peeled and deveined Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes. Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and ENJOY!
CREOLE CORN Kimberly Fonteneau 3 tbsp onion, chopped 3 tbsp bell pepper, chopped 2 tbsp ham, cooked and chopped 1 tbsp fat (oil) 1 (8 oz) can tomato sauce 1/2 tbsp salt Pepper 3 cups corn, whole kernel Cook onion, peppers, and ham in fat untilonion is golden. Add tomato sauce and seasonings. Heat through. Add corn. Cook until heated.
OVEN ROASTED CORN ON THE COBB Kimberly Fonteneau 2 tbsp butter 1 tbsp brown sugar 1 tbsp paprika 1tbsp garlic powder 1/4 tbsp salt 1/4 tbsp pepper 4 ears of corn, husked Heat oven to 4252 °F . Blend all ingredients, except corn, in a small bowl. Spread equal portion of mix on each ear. Wrap each ear in foil. Place on baxing sheet. Roast corn, turning once, until tender (20 to 25 minutes).
CAJUN CHICKEN ALFREDO BOWTIE PASTA Dana M. Mays 8 oz bowtie pasta (or your favorite type) 2 tbsps Extra Virgin Olive Oil 3 cloves garlic , minced 1 lb chicken tenderloins, cut into bite-size pieces 2 tbsps Cajun seasoning , more or less, to taste 4 oz cream cheese, softened and cut into small pieces 1 cup heavy whipping cream 3/4 cup freshly grated parmesan cheese 1/2 tbsp freshly ground black pepper 1/2 tbsp salt, more to taste, if needed 3/4 cup sliced bell peppers 1/4 cup spinach Cook pasta according to package instructions. Drain, rinse with cold water and set aside. In a large pot or skillet, warm the Extra Virgin Olive oil over medium heat. Saute’ spinach and bell peppers. Add garlic and cook for 30 seconds. Add the chicken pieces; season with cajun seasoning. Cook for 3-4 minutes, until chicken is nearly cooked through. Add heavy whipping cream and cream cheese, stirring well until cream cheese has melted and sauce is smooth, 2-3 minutes. Stir in bowtie pasta, parmesan cheese, salt and pepper. Serve immediately.
GRILLED GREEN TOMATOES Kimberly Fonteneau 2 lbs green tomatoes 1/3 cup oil 3 cloves garlic, minced 1tbsp brown sugar 1 1/2 tbsp soy sauce, Worchestershire, or Dale’s Black pepper to taste Slice tomatoes 1/4” thick. Combine other 5 ingredients. Coat tomatoes with mixture. Cook 2 to 4 minutes on each side.
BREAKFAST CASSEROLE Brian Lawson 2 pounds pork sausage 12 eggs 1 cup sour cream (light or regular) 1/4 cup milk Salt and Pepper 4 green onions 1/2 green bell pepper , diced 1/2 red bell pepper , diced 2 cups shredded cheddar cheese Preheat oven to 350 °F. Spray a 9x13’’ pan with cooking spray. Combine the eggs, sour cream, milk, cheese and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined. Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture. Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2- 3 minutes. Add to the bowl with the eggs and stir everything to combine. Pour mixture into greased 9x13’’ pan and bake for 35-50 minutes or until the edges are set and the center is just barely jiggly. Leftover egg casserole can be stored in the fridge and enjoyed within 3-4 days. Leftovers are delicious reheated in the microwave.
PUMPKIN CHEESECAKE Merlin Monroe 3 (8-ounce) packages at room temperature cream cheese 1 (15-ounce) can pureed pumpkin 4 eggs (3 eggs plus 1 yolk) 1/2 cup sour cream 1 1/2 cups sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon fresh ground nutmeg 1/8 teaspoon ground cloves 2 tablespoons all purpose flour 1 teaspoon vanilla extract Crust 1 3/4 cups graham cracker crumbs 3 tbsps light brown sugar 1/2 tbsp ground cinnamon 1 stick salted butter, melted Preheat oven to 350 °F. In medium bowl, combine crumbs, sugar and ½ teaspoon cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside. Filling Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
BUCKEYE COOKIE “Here’s an old family “cookie” recipe. Some of my family is from Ohio so these were in part to praise THE Ohio State Buckeyes. ~ Matt Balser
1/2 lb melted butter 2 cups peanut butter 1 1/2 powdered sugar 1 tbsp vanilla Combine ingredients and mix well. Shape in one inch balls, place on cookie sheet and refrigerate overnight. Melt one large bag of semi-sweet or milk chocolate chips. Using toothpicks, dip each cookie in mixture, leavingthe top uncovered so it looks like a Buckeye. Set on waxed paper until chocolate sets.
HOPPIN’ JOHN Dana M. Mays
1 lb blackeye peas 2 tbsps vegetable oil 1 large onion, chopped 1 large ripe tomato, seeded and chopped 2 cloves garlic, minced 4 cups lightly salted water or chicken broth 2 large ham hocks 2 bay leaves 1 tsp dried oregano 2 cups uncooked long-grain white rice 1 cup chopped green onions Hoppin’ John Salt, pepper and/or hot sauce, to taste Rinse and soak peas. Heat oil in a large pot over medium-high heat. Add onions; sauté 5 minutes. Add tomato and garlic; sauté an additional 5 minutes. Add water, ham hocks, bay leaves and oregano; bring to a boil. Add blackeye peas; stir well. Return to a low boil; cover with lid, reduce heat to low, and simmer 1½ to 2 hours or until the peas are tender, stirring occasionally. Remove ham hocks, pick meat from bones, chop and
return to the pot; discard bones, skin and other unwanted items. Remove bay leaves and discard. Add rice to pot, cover and simmer an additional 25 minutes or until the rice is tender. Add green onions; stir well. Adjust seasonings to taste.
SKINNY VODKA PARTY PUNCH Dana M. Mays 1 liter club soda cold 1 cup vodka 2 limes sliced Assorted berries Mint for garnish Place vodka and club soda in a pitcher. Add limes and berries. Serve over ice with a garnish of mint. To make ahead of time: add vodka and berries to a pitcher. Chill until ready to serve, top off with soda.
BLACKBERRY BASIL MARGARITA Jennifer Mead 1/4 cup frozen blackberries (more for garnish) 3 fresh basil leaves (more for garnish) 2 oz blanco tequila 1/2 oz fresh lime juice 1 packet Stevia In The RawÂŽ Ice cubes Lime wedge Coarse salt In a cocktail shaker, muddle blackberries and basil with tequila until berries are completely broken down. Add lime juice and stevia in the raw, fill halfway with ice and shake well. Run lime wedge around edge of glass and coat with salt. Pour margarita into glass and garnish with blackberries and basil sprigs
Whether you believe that the kitchen is the heart of the home or not, you can’t deny that it is a hub of activity. From cooking up your favorite meals, nourishing your bodies and learning to bake with mom - to doing homework with your children, hosting and entertaining friends, and using it as a place to converse over a steaming cup of tea. The kitchen is undoubtedly the most used room in the home and a place that is full of memories. It is our hope that you enjoy the collection of recipes received from members of the team here at S-2international, LLC. and gather in your kitchens, and create memories with your friends and families. Please post and share dishes with us. We would LOVE to share those moments with you.