-1/2 oz. Package of dried Porcini mushrooms
-1 cup mushroom broth (made from the dried [...]]]>

Erin’s new recipe for Porcini Baby Bella Rice is awesome! Generally Porcini mushrooms are used in risotto, but here’s a more flexible, lighter version using jasmine rice and white truffle oil. (Makes 4-6 servings)

-1/2 oz. Package of dried Porcini mushrooms
-1 cup mushroom broth (made from the dried mushrooms, see below)
-3/4 cup vegetable broth
-1/2 cup dry white wine
-1 cup jasmine rice
-6 cloves garlic, chopped
-1 tsp. White truffle oil
-2 tsp. Olive oil
-1 cup baby bella mushrooms (any type of mushroom could be substituted)
-1/4 cup grated parmesan cheese

Reconstitute Porcini mushrooms in 1 cup warm water for about 30 minutes. Be sure to save the water for cooking the rice. In a large pot, combine mushroom broth, vegetable broth, wine, rice, and a bit of salt to taste. Cover, bring to a boil, and simmer until the rice is done. While the rice is cooking, in a medium frying pan, heat truffle oil and olive oil. Add garlic, porcini, baby bella mushrooms, salt and fresh ground pepper, and saute’ until browned. Stir into the cooked rice, adding the parmesan and fresh ground pepper to taste. Lightly drizzle with a small amount of truffle oil and serve!

Optional: Add a small handful of freshly chopped Italian parsley for color.

-Mess of Okra
-Eggs (1-2 depending on how mush okra you’re going to cook)
-Vegetable Oil
-Box of [...]]]>

In farmers markets of South Carolina, Okra is a great vegetable available all summer long. Pick up a, “Mess of Okra,” and serve it fried for a really tasty treat!

-Mess of Okra
-Eggs (1-2 depending on how mush okra you’re going to cook)
-Vegetable Oil
-Box of Cajun Fish Fry

Wash okra thoroughly. Cut off caps (and tiny end pieces if you like) and cut okra into 3/8 – 1/2 inch rounds. Whip the egg. Dip okra pieces in egg first, then the Fish Fry mix.

Cover the bottom of a pan (or skillet) with vegetable oil. Heat on medium heat until oil is hot enough to ripple. Add okra to the skillet in small batches, spreading out the okra so that it is in a single layer in the skillet. Cook until brown on both side, turning the pieces halfway through. Remove from the skillet and drain on paper towels.

Enjoy!

Submitted by: Suzanne

A wonderful treat made from the favorite southern nut–pecans. Delicious as a side dish with pan-broiled chicken breast or fish fillet. Great as a left-overs.

·1/2 Cup Butter (or Margarine)
[...]]]>

We have another great recipe called Pecan Pilaf. My mom made this for Thanksgiving; it tastes very, very yummy.

A wonderful treat made from the favorite southern nut–pecans. Delicious as a side dish with pan-broiled chicken breast or fish fillet. Great as a left-overs.

·1/2 Cup Butter (or Margarine)
·1 Cup Pecans, chopped
·1/2 Cup Onion, chopped
·2 Cups Brown Rice, uncooked
·2-1/4 Cups Canned Chicken Broth
·2-1/4 Cups Water
·Teaspoon Salt
·2 Tsp. Fresh Oregano, chopped
·2 Tsp. Fresh Rosemary, chopped
·1/4 Freshly Ground Pepper
·3 Tbsp Fresh Parsley, chopped
·1 Cup Carrots, grated

Melt 3 Tbsp. Butter in a large skillet. Add pecans and sauté 2-3 minu or until lightly browned. Transfer pecans to small bowl. Cover & Set aside.

Melt remaining butter. Add onion & sauté 5 min or until tender. Add rice & stir 2 min or until evely coated.

Bring water, broth, salt, & herbs to a boil in a saucepan. Add m ixture to rice. Cover, reduce heat to low & simmer 20 min or until liquid is absorbed. Add pecans & carrots. Fluff with a fork & serve.

Enjoy!

Submitted by: Gloria

This tasty casserole combines extra sharp cheddar & sweet pineapple. It’s comfort food; it’s perfect for holiday gatherings, & it’s super-easy [...]]]>

Now that the post-Thanksgiving Rush has settled down, and I’m looking at the home stretch for my exam studying (12/5 & 12/6), It’s time to post some new recipes.

This tasty casserole combines extra sharp cheddar & sweet pineapple. It’s comfort food; it’s perfect for holiday gatherings, & it’s super-easy to prepare.

·3 20-oz Cans of Pineapple Chunks
·1-1/2 Cups of Sugar
·9 Tbsp. All-Purpose Flour
·12-oz of Extra Sharp Cheddar Cheese, grated
·3/4 Cup Butter
·1 Sleeve of Ritz Crackers, crushed (yields app. 1-1/2 Cup of Crumbs)

Preheat oven to 350. Drain Pineapple, saving 9 tbsp. of juice. Combine the sugar, flour, and pineapple juice. Add Cheese & Pineapple. Mix Well. Pour mixture into a large, glass casserole dish.

In a small pan, melt butter and crumbs together. Sprinkle this mixture over the top of the casserole. Bake at 350 degrees for 20-30 minutes or until the crumbs are browned.

Submitted by: Suzanne

This traditional Persian dish is not Southern; [...]]]>

When I was living in Durham, one of my favorite restaurants was Cafe Parveneh in Chapel Hill. Serving traditional Persian cuisine, one of my favorite dishes was Mirza Ghasemi. i submitted my own tasty version of this veggie treat to the vittles.

This traditional Persian dish is not Southern; it’s still very tasty and one of my favorites.

-1 Eggplant
-3 Roma Tomatoes
-4 Cloves Garlic, chopped
-4 Eggs
-1/4 to 1/3 cup Olive Oil
-Salt
-Pepper

Preheat oven to 350. Bake Eggplant for 50 minutes; peel and chop eggplant. Bring water to a boil; boil tomatoes for 3 minutes. Peel & Chop tomatoes.

Put oil and garlic in a pan; fry until golden. Add eggplant and fry for 4 minutes. Add tomatoes and cook for another 4 minutes or until veggies start to brown a bit. Beat eggs well with fork in a small bowl. Half-cook eggs in a different pan and then add the eggs to the veggie mixture. Cook for another 2 minutes.

Serve with Pita Chips, Rice, or even tortilla chips. Very delicious!

Submitted by: Suzanne

·2 Cans of Cut Green Beans
·1 Can of Chopped Artichokes, Chopped
·1 Small Onion, Chopped
·5 Cloves of Garlic, [...]]]>

Stuffed artichokes are a tasty New Orleanian Treat, but stuffing each leaf is time consuming. This dish offers the best of both worlds–great taste & easy preparation.

·2 Cans of Cut Green Beans
·1 Can of Chopped Artichokes, Chopped
·1 Small Onion, Chopped
·5 Cloves of Garlic, Finely Chopped
·Juice of 1 Medium Lemon
·1 Cup of Breadcrumbs
·2 Tbsp. Chopped Parsley (For Color)
·½ Cup of Grated Parmesan Cheese
·Olive Oil of Choice

Saute Onion & Garlic in ¼ Cup of Olive Oil. Combine Onion & Garlic Mixture in a Large Bowl with the rest of the ingredients. Mix. Add up to 2 Tbsp. Of Additional Olive Oil while mixing as needed. Salt & Pepper to Taste. Bake at 350 for 25 Minutes or Until Parmesan is Golden Brown.

Submitted by: Erin

-2 cups grated yellow squash (zucchini could be used as well) Grated with the large holes on the [...]]]>

Ahhh, squash. Always cheap at the store, but what to do with it that is new and exciting? This recipe brings new life to squash, and it’s quick and easy to make!

-2 cups grated yellow squash (zucchini could be used as well) Grated with the large holes on the grater.
-1 cup cheddar cheese
-1/4 cup parmesan cheese
-1/4 cup flour
-1 small onion, finely chopped
-3 pressed or finely chopped large garlic cloves
-2 eggs, beaten
-2 finely chopped chipotle peppers in adobo sauce*
-Cajun seasoning and black pepper to taste

MAYO
-3/4 cup of mayo ( I use lite mayo)
-1/2 teaspoon liquid smoke
-1 tbsp chipotle adobo sauce

Saute onion and garlic in 2 tbsp olive oil until translucent. Set aside to cool. Mix squash, onion and garlic, cheeses, eggs, flour, and peppers. Add Cajun spice and black pepper. Heat canola or vegetable oil in a skillet to medium-high heat. Spoon batter (about a heaping tablespoon full) on the pan and even out. Turn over when they start to brown, about 3-5 minutes. Cook another 3-5 minutes. Place on wire rack or paper towel-lined plate. Keep warm in the oven while making the rest of the cakes, or serve immediately.

Mix mayo ingredients and serve. Salsa could also be served with them.

*Chipotle peppers in adobo sauce are found in the Mexican food section of most grocery stores. They come in a small can. They are VERY spicy, so you may want to amend your recipe to suit your taste buds.

Submitted by: Erin