Miss Kate's Cookbook

Chocolate Buttermilk Sheet Cake

noreply@blogger.com (Charles) — Sat, 15 Oct 2011 20:09:00 -0700

This is truly a wonderful cake. It is rich in flavor and one my family has been cooking over 50 years. The cake is so moist and the icing is devine. I was just in Texas a couple of weeks ago and my brother in law made the cake, had forgotten how good it was.

Chocolate Buttermilk Sheet Cake

Adapted recipe and photos by Miss Kate's Cookbook

Original recipe by Vintage Vicksburg

2 cups flour
2 cups sugar
1/2 teaspoon salt
1/2 cup margarine
1 cup water
1/2 cup vegetable shortening
3 heaping tablespoons cocoa
2 eggs, beaten
I teaspoon soda
1/2 teaspoon of cinnamon
1/2 cup buttermilk
1 teaspoon vanilla extract

Place in large mixing bowl, flour, sugar, and salt. Place in saucepan margarine,
water, vegetable shortening, and cocoa. Bring to boil and pour
over flour mixture. Mix well. Place in another bowl eggs, soda, buttermilk,
and vanilla. Stir well and add to above mixture. Bake in greased and
floured 9 x 13-inch pan at 350° for 20 minutes.

Icing

1/2 cup margarine
3 heaping Tablespoons cocoa
I (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped nuts
6 Tablespoons milk

Melt margarine and cocoa in a 2-quart pan, but do not boil. Take off heat
and add powdered sugar, vanilla, chopped nuts, and milk. Stir well. Ice
cake while hot. Yield: 12 servings.

Click here for a printable version of this recipe Miss Kate's Cookbook

Southern Style Macaroni and Cheese

noreply@blogger.com (Charles) — Sat, 15 Oct 2011 19:58:00 -0700

This is the most favorite recipe of all. This is my mother's recipe though she added and subtract depending on her taste. In our neighbor we celebrate every holiday with a party and barbeque the one thing that everyone makes sure is brought is my Macaroni and Cheese. I have to make two casserole dishes every time and at the end of the party the only thing that doesn't have leftovers is the M & C. This is simple to make and trust me your kids will love it.

Southern Style Macaroni and Cheese
Adapted recipe and photos by Miss Kate's Cookbook
Original recipe from Rosemary Koestler

1 teaspoon of salt
1 tablespoon of dry mustard
1 teaspoon of black pepper
1 egg
3 cups of milk
2 sticks of butter
1 can of cream of chicken soup
32oz of Velveeta
2 cups sour cream
2 lbs small elbow macaroni
1/2 cup Parmesan cheese
2 lbs of cheddar cheese ( I use sharp cheese but sometimes when it is on sale)

Preheat oven to 400F.
In a large glass bowl cut up Velveeta cheese into 1 inch cubes, also cut one stick of butter into 4 pieces, pour in 2 cups of the milk, and add the salt and pepper. Place plastic wrap over the top and microwave for 5 or more minutes depending on your microwaves power. You want the cheese to be completely melted but you have to stir it frequently or the cheese will burn.

While you are working on the cheese, start boiling and follow the instructions on the package for the macaroni. The key here is that right after the macaroni is done you want to put all your ingredients in while hot.

Grate your 2 lbs of cheddar cheese and set 1 half pound for the topping. Now stir your last 1 cup of milk, one egg, cream of chicken soup, and your sour cream together.

When you have drained the macaroni, while it is still hot start stirring in your sour cream mixer, your Velveeta mixer, and you 1 1/2 lb of cheddar cheese and 1/2 cup of Parmesan. Now melt the last stick of butter and last cup of milk together.

Pour macaroni into a large baking dish, then pour milk and butter over the entire casserole let it seep in. Now you can spread the last 1/2 lb of cheddar over the top of the dish. Cover and put into oven and cook for 45 minutes. If you want this more creamy and more milk. About 15 minutes before its ready uncover.

You can top this with crushed potato chips or crushed Ritz crackers. Bon Appetite !

Click here for a printable version of this recipe Miss Kate's Cookbook

Red-Neck Spaghetti Sauce

noreply@blogger.com (Charles) — Sat, 15 Oct 2011 19:04:00 -0700

Red-Neck Spaghetti Sauce
Adapted recipe and photos by Miss Kate's Cookbook
Original recipe from Best of Mississippi

2 ounces olive oil
2 onions, chopped
2 pounds ground beef
1 tablespoon minced garlic
3/2 cup diced celery
1 tablespoon parsley flakes
I/2 cup chopped mushrooms
2 tablespoons sugar
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon Italian seasoning
I/2 teaspoon marjoram
4 cups tomato sauce
2 cups stewed tomatoes
2 ounces red wine
8 ounces water
2 ounces grated Cheddar cheese

Put olive oil, onions, and beef in a large heavy pot. Cook over medium
heat until beef is brown. Add remaining ingredients and simmer
for at least 4 hours—the longer the better. (You may have to
add a little more water after a few hours.) Serve over cooked,
drained spaghetti. Serves 12-15

Click here for a printable version of this recipe Miss Kate's Cookbook

Olive Garden Pasta E Fagioli

noreply@blogger.com (Charles) — Sat, 15 Oct 2011 18:48:00 -0700

Olive Garden Pasta e Fagioli
Adapted recipe and photos by Miss Kate's Cookbook
Original recipe from Top Secret Recipes

1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienne (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta"

"1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.

2. Add onion, carrot, celery and garlic and saute for 10 minutes.

3. Add remaining ingredients, except pasta, and simmer for 1 hour.

4. About 50 minutes into the simmering, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.

5. Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes more and serve.

Serves 8." Bon Appetite !

Click here for a printable version of this Recipe Miss Kate's Cookbook

Southern-Style Corned Beef and Cabbage

noreply@blogger.com (Charles) — Sat, 15 Oct 2011 18:08:00 -0700

Half of my family is Irish on my mothers side, many Irish settlers move in Vicksburg, Ms back in the early 1800's. We grew up eating corn beef and cabbage often, The great thing was my mother would make corn beef hash the next morning for breakfast. It taste great and it easy to do. All you need if one large crock pot.

Southern-Style Corned Beef and Cabbage
Adapted recipe and photos by Miss Kate's Cookbook
Original recipe from The Dean Brothers

1 4-pound corned beef brisket
3 cloves garlic
2 bay leaves
1/2 teaspoon bottled hot pepper sauce
4 slices bacon
1 head green cabbage, cut into 8 wedges
4 potatoes (1 1/2 pounds). peeled and halved lengthwise

Rinse the corned beef under cold running water and place in a large pot or Dutch oven. Add the garlic,
hay leaves, hot sauce, and enough water to cover. Bring to a boil. Reduce heat, cover, and simmer about
4 hours or until beef is tender.

Meanwhile, in a large skillet, cook the bacon over medium heat until crisp. Transfer the bacon to a paper
towel-lined plate to drain, retaining the fat in the skillet. Add the cabbage wedges and potatoes in
batches; cook over medium-high heat until brown but not tender.

When the beef is very tender, transfer it to a warm serving platter and cover with aluminum foil,
retaining the cooking liquid. Add the potatoes to the simmering liquid; cover and simmer about 15
minutes or until they begin to soften. Add the cabbage; simmer about 15 minutes more or until potatoes
arc easily pierced with a fork.

Discard bay leaves. Using tongs or a slotted spoon, transfer the vegetables
to the serving platter and crumble the bacon over all. Serve with mustard.
Servings: 8 Bon Appetite !

Click here for a printable version of this recipe Miss Kate's Cookbook

Cane River Cuisine Beef Stroganoff

noreply@blogger.com (Charles) — Sat, 15 Oct 2011 16:50:00 -0700

This is a wonderful recipe, full of flavor and it is easy to make. My family loved it and my next-door neighbor gave it four stars.

Beef Stroganoff

Adapted recipe and photos by Miss Kate's Cookbook

Original recipe from Cane River Cuisine

1 1/2 pounds beef sirloin
2 tablespoons flour
1 teaspoon salt
3 tablespoons butter
1/4 cup finely chopped onions
1 can mushrooms, diced
1 clove garlic, finely chopped
2 tablespoons flour
1 cup beef bouillon
1 tablespoon Worcestershire
1 cup sour cream
Hot cooked noodles

Remove fat from beef and cut into thin strips about 11/2-inches wide and 2-inches long. Dredge with 2 tablespoons flour and salt. Heat butter over high heat and quickly brown onions, mushrooms and garlic. Add meat and brown. Sprinkle remaining 2 tablespoons flour over meat mixture in pan. Add bouillon and Worcestershire. Cook and stir until mixture boils and is thickened. Place over hot water in pan. Stir in sour cream and heat for a few minutes. Keep over hot, not boiling water, until ready to serve. Garnish with chopped parsley. After this is done you can leave it on the burner to simmer until the meat is tender. I put it into a slow cooker, it really made it moist and tender. Serve over noodles. Serves 4. Bon Appetite !

Click here for a printable version of this recipe - Miss Kate's Cookbook

Gorgonzola Devil Eggs

noreply@blogger.com (Charles) — Sun, 9 Oct 2011 15:55:00 -0700

This is a good twist on Devil Eggs. I call them adult Devil Eggs. You can do these two ways, by using Gorgonzola dressing or by using Blue Cheese dressing. My grandmother use to have tea parties for her Bridge Club, she would serve tomato sandwiches, her devil eggs, sweet tea, and teacakes. I remember that she would leave some in the kitchen for me. I think you will really enjoy these and you do not have to wait until summer, they are nice any night of the week. Enjoy!

Gorgonzola Devil Eggs

Adapted recipe and photos by Miss Kate's

Original recipe from Miss Kate's Recipe Box

12 eggs
One bottle of Gorgonzola Dressing (Lite House)
1 teaspoon of black or white pepper
One teaspoon of Tabasco
Paprika for top of eggs

Put eggs in a small pot and cover with water. Cook on high until water boils, reduce heat and cook for 7 to 10 minutes. The secret to not tearing the eggs apart is put the pot in sink and start running cold water of the eggs. Now, tap the bottom of the egg and start slowly pulling the shell. Wait 10 minutes till eggs have totally cooled, then you can cut them in half. Place the egg white halves in the refrigerator until they are cold.

Now, take the yolks and place them in a bowl. In the bowl of yolks 1/3 of a cup of the Gorgonzola dressing, pepper, and Tabasco and mix well. Check the consistency if the mixture is really thick add more dressing. If it get to thin you can add potato flakes. Place in refrigerator till cold. Now, your ready to place mixer into the eggs. Your can spoon them into it, or you can use a icing bag with a large tip. Sprinkle with paprika.

Bon Appetite!

Click here for a printable version of this recipe - Miss Kate's Cookbook

Southern Style Squash Casserole

noreply@blogger.com (Charles) — Thu, 6 Oct 2011 16:10:00 -0700

Southern Squash Casserole was a standard in my house growing up. Both my Grandmother and Mother cooked it all the time. It was sweet and tasty and you need get your vegetable for the day. I believe the influence was from the French colonists who first settle in the area in 1719. The recipe is easy to cook, great for parties and everyone will like it.

Southern Squash Casserole
Adapted recipe and photos by Miss Kate's Cookbook
Original recipe from My Grandmother's Recipe Box

2 pounds squash
2 eggs
1/2 medium onion, chopped
6 tablespoons margarine or butter
1/2 cup milk
3 tablespoons brown sugar
1 teaspoon sale
1 1/2 cups shredded cheddar cheese
Ritz crackers 10 per layer
Butter or margarine

Cook squash in small amount of water until tender. Drain well and mash.
In a separate bowl beat eggs. Saute onion in margarine. Add squash,
eggs, milk, brown sugar, and salt to onions. Mix well. In a buttered 2-
quart casserole put 1 layer of 10 crushed crackers, 1 layer of squash mixture,
and 1 layer of cheese. Repeat the 3 layers; top with cracker crumbs
and dots of butter. Bake, uncovered, at 350° for 45 minutes. Can be frozen.
Yield: 8 to 10 servings.

Bon Appetite !

Click here for a printable version of this recipe

Beans Supreme

noreply@blogger.com (Charles) — Sun, 2 Oct 2011 12:51:00 -0700

When you look at the name of this recipe, you might not think you want to try it. I will admit when I saw it, I thought that it was unique. I will tell you its very tasty and something I think you kids will like. ( You can take the mushrooms out, if your kids do not like them. ) I laughed when I read it because it had pork and beans in it, I have not had them since my children were young. I did find out that Pork and Beans on toast is England favorite food.

Bean Supreme

Adapted recipe and photos by Miss Kate's Cookbook

Original recipe by River Roads Cookbook

2 pounds ground beef
1/4 cup bacon drippings
1 large onion, chopped
1/2 green pepper, chopped
1 can (4 ounce) mushrooms
1 can (16 ounce) stewed tomatoes
1 can tomato soup (undiluted)
1 can ( 1 pound, 13 ounce ) pork and beans
1 can (16 ounce) red beans
1 1/2 teaspoons salt
Dash of cayenne pepper
1 tablespoon Worcestershire Sauce
1 1/2 cups sharp cheese, grated

Brown meat in drippings in heavy skillet; add onions, green pepper,
and mushrooms. Cook until vegetables are lightly browned. Add tomatoes. soup, beans, salt and Worcestershire sauce. Put in a 2 1/2. quart casserole. 'top with grated cheese and bake at 350° for about 1 hour. Serves 10-12.
Bon Appetite !

Click here for a printable version of this recipe - Miss Kate's Cookbook

Anne's Meat Loaf Vintage Vicksburg

noreply@blogger.com (Charles) — Thu, 29 Sep 2011 18:05:00 -0700

My mother used this recipe on a regular basis. It is full of favor, moist, and the topping is outstanding. The recipe came from the Vicksburg Junior Auxiliary in Vicksburg, MS. Vicksburg was establish in 1819 though it was a southern town, it settle by mostly Irish people with a sprinkling of German, African, Italian, Swiss French, English, Lebanese, Scottish, and Chinese. Therefore, you can see there are many influences on the food of the south.

Anne's Meat Loaf
Adapted recipe and photos by Miss Kate's Cookbook
Original recipe by Vintage Vicksburg 1985

2 eggs
2 Tablespoons Worcestershire sauce
1/2 cup chopped celery
1 cup crushed corn flakes
1/3 cup chopped bell pepper
1/2 teaspoon pepper
1/2 cup evaporated milk
1 (20-ounce) can cooked tomatoes
1/2 cup grated carrots
1 cup chopped onions
1 cup cracker crumbs
1 teaspoon salt
2 pounds ground beef
1/2 cup ketchup

Topping

1 16 oz can tomato sauce
1 cup dark brown sugar

Mix together and pour over both loaf pans

Beat eggs and put in a very large bowl. Add other ingredients except ketchup
and mix thoroughly. Pack mixture into two 9 x 5 x 3-inch loaf pans
and spread ketchup over top of meat. Bake at 350' for 1 hour or more.
Yield: 8 to 10 servings.
Bon Appetite !

Click here for a printable version of this recipe - Miss Kate's Cookbook

Getting back with it !

noreply@blogger.com (Charles) — Thu, 22 Sep 2011 22:18:00 -0700

Just wanted to let everyone that I am back to cooking and posting on my blog. I had a rough month with lots of things happening. So, just wanted to apologize. Charles

New South Chilled String Beans

noreply@blogger.com (Charles) — Mon, 22 Aug 2011 12:52:00 -0700

I remember the summers at my Grandmothers house in Mississippi. Lily was our cook and I remember her sitting on the back porch snapping string beans. She would tell me stories of her Grandparents who lived back during the civil war. Her stories memorized me of how it was back then and all the time she was snapping the string beans. Its funny the simple things you remember

New South Chilled String Beans
Adapted Recipe and photos by Miss Kate's Cookbook
Original Recipe by Ambrosia Cookbook by The Junior Auxiliary of Vicksburg

1 cup pecans, coarsely chopped
3/4 cup of olive oil
1/4 cup of white wine vinegar
1 tablespoon fresh, chopped rosemary
2 to 3 cloves of garlic, minced
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 1/2 pounds of fresh string beans
1 small purple onion, thinly sliced
1 ( 4 - ounce ) package tomato - basil feta cheese

Preheat oven to 350 F. Places pecans in single layer on a cookie sheet and toast for 5 to 8 minutes. Set aside .

Combine oil, vinegar, rosemary, garlic, salt, and pepper in a large bowl. Set aside.

Cut or snap green beans into thirds and cook in boiling water until crisp - tender, about 20 minutes. Drain and rinse in cold water to stop the cooking process. Spread on paper towels to absorb excess water.

Add beans, pecans, onion, and cheese to the large bowl and toss with vinaigrette.

Cover and Chill . Yield: 8 servings

Bon Appetite !

Click here for a printable version of this recipe - Miss Kate's Cookbook

Mississippi Best Cabbage Casserole

noreply@blogger.com (Charles) — Sun, 14 Aug 2011 18:37:00 -0700

This recipe is from The Best of the Best from a selection the top cookbooks in Mississippi. The original cookbook is "Treasures from Our Kitchen" this is one of top recipes. Casseroles are big in the south and most are very unique. This one is full of flavor, you really can not tell the main ingredients is cabbage. I really love this recipe, I hope you do too.

Mississippi Best Cabbage Casserole
Adapted recipe and photos by Miss Kate's Cookbook

Original recipe by Treasures from Our Home

1 lb of ground beef
1 lb bulk seasoned sausage
1 medium onion
1 medium bell pepper ( I used a red bell pepper )
1 stalk of celery thinly sliced
2 cloves of garlic crushed
1 cup rice
1/4 cup of water
2 ( 10 ounce ) cans of Rotel tomatoes with Green Chile's ( To spice it up use one can of hot Rotel )
1 medium head of cabbage, coarsely shredded
16 oz Velveeta Cheese
2 cups shredded cheddar cheese
1/2 stick of butter
1 TB flour
1 cup of milk

Brown meat and sausage in dutch oven. Drain fat; add onion, pepper, celery, garlic, and rice.
Cook for 5 minutes.

Add water, tomatoes, and cabbage cook for 10 minutes.

Pour into a 9 x 13 baking dish. In a separate bowl, microwave cheese and butter till melted.
Stir in milk and flour. Pour over mixture.

With fork push cheese around to get it down into the casserole. Do not stir, just push fork in and move back and forth. Bake at 350f for 45 minutes covered. Uncover, cover in cheddar cheese and bake for 15 minutes. Let sit for 15 minutes, then serve. Great with cornbread, it also freezes well. Bon Appetite !

Click here for a printable version of this recipe - Miss Kate's Cookbook

Bayou Sausage Royale

noreply@blogger.com (Charles) — Sun, 14 Aug 2011 16:41:00 -0700


This recipe comes from the Bayou Cookbook, Oak-lawn Manor, Franklin, Louisiana. Bayou . The owner Thomas J Holmes wrote the cookbook in 1969. The home Oak-lawn Manor built in 1837 and sits on 35 acres. This recipe is a traditional creole recipe inspired by the heritage of bayou. Just like the house it is rich in taste and flavor of the sausage and the rice is remarkable.

Oak Manor 1837

Bayou Sausage Royale
adapted recipe and photos by Miss Kate's Cookbook
original recipe by Bayou Cook book 1969

1/2 lb good smoke sausage, cut in 1/2 inch thick rounds ( you can use any sausage you like)
1 small onion, chopped
1 small bell pepper, chopped (I used a orange bell pepper)
1 stalk celery, chopped
1 cup of raw rice
1 tsp. salt
2 cups water

Fry sausage rounds, in own fat, over low heat, until slightly browned. Drain sausage on paper towels. Pour all fat from sausage from saucepan except 3 tablespoons. Saute' onion, celery, bell pepper in same pan until wilted, not brown. Add 2 cups water and one teaspoon of salt. Bring to a boil and cook for two minutes. Remove from fire, add sausage and raw rice. Now pour all into a greased casserole with a tight lid, cover and bake at 350F for 45 minutes.
Bon Appetite !

Click here for a printable version of this recipe - Miss Kate's Cookbook

Southern Caramel Pound Cake

noreply@blogger.com (Charles) — Sun, 14 Aug 2011 15:06:00 -0700

This is a wonderful southern recipe that came out of the Vicksburg Evening Post from 1974. I found the recipe paper clipped to one of my mother's cookbook. I can tell when she loved a recipe by how worn it was. Therefore I decided to give it a try and I am glad I did. This is the best pound cake ever, you have got to try it yourself. It is rich and moist and it does taste just like caramel.

Southern Caramel Pound Cake

Adapted recipe and photos by Miss Kate's Cookbook

Original recipe by Vicksburg Evening Post 1974

1 box dark brown sugar
1 cup white sugar
1 cup butter
1/2 cup shortening
5 large eggs
3 cups plain flour
1/2 teaspoon baking powder

Cream butter and shortening. Add sugar, a little at a time, then add eggs one at a time.
Blend in flour, small amount at a time, beating all the time you are adding flour.
Grease and flour tube pan. Preheat oven to 325f , bake for 1 1/2 hours. It may take longer, just keep checking after 1 1/4 hours. When I baked it the time was about 1 hour and 45 minutes.
Bon Appetite !

Click here for a printable version of this recipe - Miss Kate's Cookbook

Cantaloupe Cream Pie Recipe

noreply@blogger.com (Charles) — Thu, 11 Aug 2011 20:25:00 -0700

Cantaloupe Cream Pie Recipe

Adapted recipe and photos by Miss Kate's Cookbook
Original recipe by Allrecipes.com

1 c Sugar
2 tb Flour, all purpose
3 Egg beaten
1 c Cantaloupe pureed
1 ts Vanilla extract
2 tb Butter (or marg.)
1 Pastry shell 8 ,baked
1 c Whipping cream whipped

Combine sugar and flour in a saucepan add eggs, mixing well. Stir in cantaloupe puree. Cook over medium heat 8 to 10 minutes, stirring constantly, until mix ture boils and thickens. Remove from heat, and stir in vanilla and butter. Cool. Pour filling into pastry shell spread evenly with whipped cream. Chill.
Bon Appetite!

Click here for a printable version of this recipe - Miss Kates Cookbook

Cantaloupe Cooler

noreply@blogger.com (Charles) — Thu, 11 Aug 2011 20:02:00 -0700

Cantaloupe Cooler

Adapted recipe and photos by Miss Kate's Cookbook
Original recipe by Southern Living

Ingredients

8 cups (1/2-inch) cantaloupe cubes
1 1/2 cups ginger ale
1/3 cup water
1 (6-oz.) can frozen limeade concentrate
2 teaspoons grated fresh ginger

Preparation

1. Place cantaloupe cubes in a single layer in an extra-large zip-top plastic freezer bag, and freeze 8 hours. Let stand at room temperature 15 minutes.
2. Process half each of cantaloupe, ginger ale, water, limeade concentrate, and ginger in a blender until smooth; pour mixture into a pitcher. Repeat procedure with remaining half of ingredients; stir into pitcher, and serve immediately. Bon Appetite!

Click here for a printable version of this recipe - MissKate's Cookbook

Cantaloupe Bread

noreply@blogger.com (Charles) — Wed, 10 Aug 2011 11:43:00 -0700

I never thought about using cantaloupe in baking before until I found this recipe for Cantaloupe Bread. It looked good and I love pecans so I decided to make it. The recipe makes two loaves and is easy to do. I gave one loaf to my neighbor and it was a hit. I almost think I like this better than Banana Bread. Try this I think you will really like it. You can freeze cantaloupe puree to make in off season also.

Cantaloupe Bread
Adapted recipe and photos by Miss Kates Cookbook
Original Recipe by Cooksrecipes.com

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 cup pecans, chopped
3 eggs
1 cup vegetable oil
2 cups granulated sugar
3 teaspoons vanilla extract
1 ripe cantaloupe

Preheat oven to 325F (160C). Grease two 9x5x3-inch loaf pan.

In large bowl combine the flour, salt, baking soda, baking powder, cinnamon, ginger and nuts.
In another large bowl beat the eggs until light and frothy. Add the oil, sugar and vanilla, mixing well.
Cut the rind from cantaloupe; and cut the melon into 2-inch chunks. Puree in blender or food processor until smooth. Measure 2 cups puree and add to the egg/oil mixture.
Add the flour mixture to the cantaloupe mixture and stir until just combined. Do not over mix.
Spoon into the prepared pan and bake for 1 hour, or until it tests done. Allow to stand for 10 minutes before removing from the pan. Cool on a wire rack.

Bon Appetite!

Click here for a printable version of this recipe - Miss Kates Cookbook

Slow-Cooker Creamy Chicken With Easy Drop Biscuits

noreply@blogger.com (Charles) — Sun, 7 Aug 2011 23:36:00 -0700

Slow-Cooker Creamy Chicken With Easy Drop Biscuits
Adapted recipe and photos by Miss Kate's Cookbook
Original Recipe by Real Simple

Ingredients
3/4 pound carrots (about 4), cut into 1-inch lengths
2 stalks celery, thinly sliced
1 small onion, chopped
1/4 cup all-purpose flour
1 1/2 pounds boneless, skinless chicken thighs (about 8)
1/2 teaspoon poultry seasoning
kosher salt and black pepper
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
6 (store-bought or Easy Drop Biscuits; see recipe), split
1 cup frozen peas
1/2 cup heavy cream

Directions

1.In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the wine and broth.
2.Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1⁄2 to 3 hours (this will shorten total cooking time).
3.Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).
4.Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
5.To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.
Bon Appetite!

Easy Drop Biscuits
Adapted recipe and photos by Miss Kate's Cookbook
Original recipe by Real Simple

Ingredients
2 cups all-purpose flour, spooned and leveled
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup whole milk
Directions
1.Heat oven to 400° F. In a food processor, combine the flour, butter, baking powder, and salt; pulse until pea-size clumps form. Add the milk and pulse just until moistened.
2.Drop 6 large mounds of the dough (about ½ cup each) onto a baking sheet. Bake until golden, 18 to 20 minutesBon Appetite!

Click here for a printable version of this recipe - Miss Kate's Cookbook

Lemon-Lime basil Shortbread Cookies

noreply@blogger.com (Charles) — Sun, 7 Aug 2011 14:56:00 -0700

I was thumbing through a magazine the other day when I saw this recipe. At first I thought that's a unique combination, but since I love every one of the ingredients I decided to give it a try. This was so easy and quick I was amazed. The result was a wonderful tasting cookie. I think this is a adult cookie, but you never know.

Lemon-Lime Basil Shortbread Cookie
Adapted recipe and photos by Miss Kate's Cookbook
Original Recipe by Bon Appetite.com/recipes

Ingredients

1 cup all-purpose flour
1/2 cup powdered sugar plus more for pressing cookies
1/2 cup (1stick) chilled unsalted butter, cut into 1/2" cubes
2 tablespoons sliced fresh basil leaves
1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lime zest
1/4 teaspoon kosher salt
Sanding sugar (optional)

ingredient info
Decorative sanding sugar has large, crunchy crystals; available at specialty foods stores

Preparation

Preheat oven to 375°. Place flour, 1/2 cup powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor. Pulse until large, moist clumps form. Measure level tablespoonfuls of dough; roll between your palms to form balls. Place on a large baking sheet, spacing 2" apart. Lightly dust the bottom of a flat measuring cup with powdered sugar and press cookies into 2" rounds, dusting cup bottom with powdered sugar as needed to prevent sticking. Sprinkle tops of cookies with sanding sugar, if using.
Bake until edges are brown, about 14-15 minutes. Transfer to a wire rack; let cool.
Bon Appetite!

Click here for a printable version of this recipe - Miss Kate's Cookbook

Sweet Chile Cucumber & Radish Salad

noreply@blogger.com (Charles) — Sun, 7 Aug 2011 10:31:00 -0700

I love cucumbers and radishes, so I combined and came up with a new twist on cucumber salad. The radishes bring in the crunchiness and zest, while the sweet chile sauce spices it up. This is a fast and easy recipe to prepare and it is delectable! I believe you will love this salad as much as I do and will be making more than once this summer.

Sweet Chile Cucumber & Radish Salad
Recipe and photos by Miss Kate's Cookbook

3 cucumbers sliced (3/8 in thick)
10 radishes sliced (into thirds)
1 medium onion thinly sliced
6 green onions diced
1/3 cup of white balsamic vinegar
2/3 cup of sweet Chile sauce
1 tsp salt
2 tsp black pepper

Toss together cucumbers, radishes, green onions and onions in a large bowl. Combine the vinegar, salt, pepper and sweet Chile sauce in a small bowl and pour over cucumber mix. Stir, cover, and refrigerate until cold. At least one hour.
Bon Appetite!

Click here for a printable version to recipe - Miss Kate's Cookbook

Cajun Chicken Cheesy Casserole

noreply@blogger.com (Charles) — Wed, 3 Aug 2011 03:26:00 -0700

This is for my picky 30 year old son who loves Mac & Cheese and Spicy Chicken. So, I combined them both to come up with a great new casserole. The grilled Cajun chicken is spicy and two cheeses combined make this a hit, I think my son might even give me 4 stars. This is a great variation of Mac & Cheese and can serve 8 or more.

Cajun Chicken Cheesy Casserole

Recipe and photos by Miss Kate's Cookbook

6 boneless skinless chicken breasts or thighs

1 10 oz can of cream of chicken soup

1 lb of grated Colby jack cheese (you can use sharp cheese)

16oz of Velveeta Cheese

3 cups of milk

1/2 cup of sour cream

17 oz of spaghetti noodles

2 Tbs of Cajun seasoning

First, for the Cajun seasoning pick the one that you like the flavor of from your market. Place chicken and Cajun seasoning in a bowl and toss to coat. Heat your grill or in a large skillet with olive oil over medium heat until chicken is no longer pink. Remove chicken and cut into bit size pieces.

Bring a large pot of lightly salted water to a boil. Add spaghetti pasta, and cook for 8 to 10 minutes, or until al dente; drain.

In a mixing bowl, combine half of Colby cheese, Velveeta cheese, chicken soup, milk, 2 Tbs of Cajun seasoning, and the sour cream in a glass bowl and microwave for 6 minutes or until cheese is melted.

Preheat oven to 350 F. In a large bowl combine and toss the pasta, chicken, and the bowl of melted cheeses. Pour into a 10 x 13 baking dish. Top with the rest of the Colby cheese, bake for 30 minutes. Remove and let stand for 15 minutes.
Bon Appetite !

Click here for a printable version of this recipe - Miss Kate's Cookbook

Boilermaker Tailgate Chili

noreply@blogger.com (Charles) — Tue, 2 Aug 2011 19:05:00 -0700

Football season is almost here and my two sons wanted me to make them chili. I remember having parties in the parking lot of Mississippi State University back in 1975. Go Bulldogs! We had chairs, tables, ice coolers, and the tailgates were all down. So, this isn't southern chili but it's some of the best chili I have made in a long time. There are many of flavors going on in this chili and the combination makes for a mean dish.

Boilermaker Tailgate Chili
Adapted recipe and photos by Miss Kate's Cookbook
Original Recipe by All Recipes

Ingredients
    2 pounds ground beef chuck
    1 pound bulk Italian sausage
    3 (15 ounce) cans chili beans, drained
    1 (15 ounce) can chili beans in spicy sauce
    2 (28 ounce) cans diced tomatoes with juice
    1 (6 ounce) can tomato paste
    1 large yellow onion, chopped
    3 stalks celery, chopped
    1 green bell pepper, seeded and chopped
    1 red bell pepper, seeded and chopped
    2 green chile peppers, seeded and chopped
    1 tablespoon bacon bits
    4 cubes beef bouillon
    1/2 cup beer
    1/4 cup chili powder
    1 tablespoon Worcestershire sauce

Directions

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

After 2 hours, taste, and adjust salt, pepper, and more chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

To serve, ladle into bowls, and top with sour cream and shredded Cheddar cheese. Bon Appetite !

The salad is spinach, purple seedless grapes, and cantaloupe in Kraft's Raspberry Vinaigrette.

Click here for a printable version of this recipe - Miss Kate's Cookbook

Southern Style Ambrosia

noreply@blogger.com (Charles) — Mon, 1 Aug 2011 01:03:00 -0700

One of my favorite desserts that my Grandmother made was Ambrosia. We always had it every Christmas, but she would make it in the summer as a special treat. Eating Ambrosia is like stepping make in time, like being in the Old South, sitting in a wicker rocker on a large front porch and as you rocked your chair back and forth, you could here the squeaking of the old boards of the front porch. The taste of the oranges and the pineapple delights your taste buds. The cherries give you a burst of sweetness and the coconut and pecans make it resistible.

Southern Style Ambrosia
Recipe by Kate Koestler (Mamaw) and photos by Miss Kate's Cookbook

6 cups halve orange sections, seeds and membranes removed
3 cups pineapple (fresh is best but can works also)
3 cups coconut shredded
1 1/2 cups maraschino cherries, halved, drained, and rinsed
3/4 cups of pecans, chopped
--powder sugar to taste (depends on how sweet you like it)

Combined all the ingredients in a large bowl. Cover and refrigerate. Make sure you drain and rinse the cherries, so they don't turn the Ambrosia red.

Above is a picture of how the oranges should be cut up. With no seeds or membranes. Also make sure you place the oranges in a collander to drain the juices till you mix all the ingredients. Do not worry it will make its own juice once you mix everything.
Now, chill it for at least 6 hours. Bon Appetit !

Click here for a printable version of this recipe - Miss Kate's Cookbook

Pesto Tomato Bruschetta

noreply@blogger.com (Charles) — Sat, 30 Jul 2011 00:17:00 -0700

Tomatoes are a southern tradition; the heat and the humidity are great for growing beautiful large ripe ones. I can remember as a child having slices of tomatoes with homemade mayonnaise that my mother made. Therefore, it is the perfect time to take it up a notch with Bruschetta. This is a great recipe with lots of flavor and zest. The pesto, onions, garlic, and ripe tomatoes delight the taste bud.

Pesto Tomato Bruschetta
Adapted recipe and photos by Miss Kate's Cookbook

6 roma tomatoes chopped
1 small onion chopped (white, yellow, or purple)
4 garlic cloves minced
2 Tbsp of balsamic vinegar
1/4 tsp. of salt
1/2 tsp. black pepper
1/4 cup olive oil
1 cup of shredded mozzarella cheese
1/2 cup of parmesan cheese
1 loaf Artisan Bread (garlic parmesan, olive, or jalapeno)
To make smaller bite size portion you can use french baguette. I like artisan bread because you can get so many different varieties and change the recipe up.

Preheat the oven on broiler setting. Cut bread into slices about 3/8 to 1/2 inch thick, brush lightly with olive oil and toast both sides in the oven till golden brown.

Now, dice the tomatoes and onions; then place tomatoes in a colander to drain off juice. Cook the onions with olive oil in a skillet on high heat for 3 minutes or till they are turning golden. Now add the minced garlic and cook for 1 more minute.

In large bowl, combine tomatoes, onion and minced garlic, vinegar, salt, pepper and parmesan cheese. Now, spread the basil pesto onto the toasted bread. (Like you would butter) Divide the tomato mixture evenly over the artisan bread or baguette slices. Top the slices with mozzarella cheese. Broil until cheese is golden brown about 4 minutes. Bon Appetti !

Click here for a printable version of this recipe. Miss Kate's Cookbook