Toombs County Magazine Fall/Winter 2022

Southern Comfort

The best southern dishes are simple and delicious. Toombs County native and cookbook author Azure Rountree shares some of her family’s favorite comfort foods that you’ll definitely want to add to your recipe collection.

SAVORY

CHEESEBURGER CASSEROLE

This hearty classic is easy to make and a family crowd pleaser–the cream cheese adds the goodness!

Ingredients

1 Tablespoon Olive Oil

1/4 cup Onion (finely diced)

1½ pounds Ground Beef

2 (8-ounce) cans Tomato Sauce

1 teaspoon Sugar

1/2 teaspoon Italian Seasoning

1/4 teaspoon Garlic Salt Pepper (to taste)

1½ cups uncooked Elbow Macaroni Noodles

1 cup Sour Cream

3 ounces Cream Cheese (softened)

1¼ cup Mild Shredded Cheddar Cheese

Non-Stick Cooking Spray

Instructions

1 Preheat oven to 350 degrees. Spray a 3 quart baking dish with cooking spray, then set aside.

2 In a large heavy pot and over medium heat, add olive oil. Once hot, saute onion for 1 minute. Add ground beef and cook until no longer pink, then drain in a colander. Place meat back in the pan along with the tomato sauce, sugar, Italian seasoning, garlic salt, and pepper. Stir together and bring to a boil, then cover and reduce heat to low and simmer for 30 minutes.

3 Bring a 3 quart pot of water to a boil and cook noodles according to package directions, then drain and pour the noodles into the bottom of the baking dish. Top noodles with the meat sauce, making sure to cover all of the noodles.

4 Combine the sour cream and cream cheese together, then drop dollops of the mixture on top of the meat sauce and spread to coat. Sprinkle with cheddar cheese. Bake uncovered on the 3rd (middle) rack for 20 minutes.

CHICKEN, VEGETABLE & ORZO SOUP

Give classic chicken soup an upgrade with this flavorful dish that Azure calls “Anna’s Pearl Soup” because the orzo reminds her daughter of pearls.

Ingredients

1 Bone-in Split Chicken Breast Salt & Pepper (to season)

Olive Oil

1 (48-ounce) container Chicken Broth

1/2 cup diced Onion

1/2 cup diced Carrots

2/3 cup fresh Green Beans (cut into 1 inch sections)

1 teaspoon bottled Minced Garlic

1/4 teaspoon Salt

1/4 teaspoon Pepper

1/2 cup uncooked Orzo Fresh Parsley (for garnish) Crackers (for serving)

Instructions

1 Preheat oven to 400 degrees.

2 Place chicken breast in a rimmed pan. Season with salt and pepper, then drizzle with olive oil and rub in seasonings making sure to coat the breast. Bake on the 3rd (middle) rack for 45 minutes. Remove from oven and let cool completely, then shred 1½ cups of the chicken and set aside.

3 In a large heavy pot, add chicken broth, onion, carrots, green beans, minced garlic, ¼ teaspoon salt, ¼ teaspoon pepper and shredded chicken, then turn to medium-high heat and bring to a boil. Once boiling, cover with a lid and reduce heat to simmer for 45 minutes.

4 Once vegetables are tender, add the orzo, cover with lid and cook an additional 20 minutes. Garnish with fresh parsley and serve with crackers.