Season to Taste

Patsy Cormier

Description

Recipes are easy to make and most take less than one hour. Anyone can cook like a chef.

Sujets

• Cuisine
• Cuisine par méthode
• Slow Cooking
• Cooking Methods
• Cookbook
• Recipe
• Food
• Cooking
• Feed

Informations

• Publié par: Xlibris US
• Date de parution: 13 octobre 2022
• Nombre de lectures: 0
• EAN13: 9781669824138
• Langue: English
• Poids de l'ouvrage: 2 Mo

Extrait

S eason to T aste
by
Patsy Cormier

Copyright © 2022 by Patsy Cormier.
 
Library of Congress Control Number:
2022918956
ISBN:
Hardcover
978-1-6698-2415-2

Softcover
978-1-6698-2414-5

eBook
978-1-6698-2413-8
 
All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the copyright owner.
 
Any people depicted in stock imagery provided by Getty Images are models, and such images are being used for illustrative purposes only.
Certain stock imagery © Getty Images.
 
 
 
 
 
 
Rev. date: 10/13/2022
 
 
 
 
 
Xlibris
844-714-8691
www.Xlibris.com
840485
Contents
Introduction
Dedication
Main Dishes
Smothered Pork and Onions
Buffalo Wings
Jalapeño Bread
Chad’s Breakfast Casserole
Chicken in Brown Gravy
Turkey Wing Gravy
Chuck Roast
Chicken Salad
Lemon Garlic Chicken
Spaghetti Sauce
Unstuffed Cabbage Rolls
Boudoin Dressing
Missy’s Chicken Soup
Carb-Free Lasagna
Stir Fry
Hamburger Soup
Chad’s Smothered Shrimp
Patsy’s Crawfish Bisque
Shrimp Creole
Crawfish Fettucine
Crab Cakes
Crawfish Jambalaya
Sweet Barbecue Pork Chops
Grape Leaf Rolls
Cheesy Hash Brown Potatoes
Cheese Log
Mexican Dip
Best Cheese Spread
Excellent Crock-Pot Steak
Santa Fe Soup or Taco Soup
Black-Eyed Pea Casserole
Chili
Cornbread Taco Bake
Smothered Pork and Onions
Chili Mac
Veggies
Fried Pickles
Syrian Coleslaw
Hummus Dip
Vegetable Dip
Syrian Tabbouleh
Bread and Butter Pickles
To Double the Juice
Coleslaw
Marinated Cauliflower
Marinated Carrots
Pasta Salad
Syrian Salad Dressing
Syrian Mustard Green
Broccoli and Rice Casserole
Corn Casserole
Barbecued Green Beans
Cheesy Chive Potatoes
Magic Salad
Broccoli Cauliflower Salad
Desserts
Old-Fashioned Lemon Meringue Pie
Meringue
Peanut Brittle
Pumpkin Rolls
Mom’s Miniature Pecan Pies
Pecan Pie Filling
Best Ever Oatmeal Cookies
Popcorn Balls
Lemon Jell-O Cake
Aunt Queenie’s Chocolate Cookies
Cake Mix Cookies
Seven Minutes Frosting
Pineapple Cake
German Chocolate Cake
Aunt Winnie’s Ice Cream
Freddie’s Strawberry Dessert
Peach Pie Filling
Homemade Apple Fritters
Heavenly Hash Candy
German Chocolate Fudge
Fig Cake
Fudge Nut Frosting
Snickerdoodle Cookie
Best Fig Cookies
Goldbrick Candy
Banana Nut Bread
Strawberry Cake
Apple Cake
Pumpkin Pie Crunch
Wonderful Gold Nugget Cake
Red Velvet Cake
Make You Say Mmmmmmm
Ice Cream Sandwich Dessert
Spiced Pecans
Praline Recipe
Grandmother’s Old-Fashioned Bread Pudding
Homemade Peach Cobbler
Pretzel Gifts
Ritz Cracker Pie
Hawaiian Pudding Pie
Lemon Cool Whip Pie
Mandarin Orange Cake
Entertaining
Mom’s Meatballs
Sausage Cook in Pineapple
Corn Dip
Punch for 100
Hot Crab Dip
Cheese Ball
Crawfish or Shrimp Delight Mold
Broccoli Dip
Mom’s Miniature Pie Crust Recipe
Miniature Crawfish Pies
I ntroduction
I was born and raised in the small town of Eunice, Louisiana. My mother was Ruby Young. She was very well-known for the delicious food she prepared and loved to share with others. I loved to watch Mom cook. She put a lot of love and passion into her cooking. She never went by a cookbook, never measured seasonings, so that’s how I learned to cook—season to taste.
I was married for forty-six years and blessed with two beautiful children. At thirty-eight years old, I decided to go to nursing school. I graduated in 1988 and worked every day, except on holidays and weekends, until 2021 and enjoyed every minute of it. Now I’m retired, and just out of the blue, I got this idea to write a cookbook. I’ve included some of Mom’s catering recipes, Lebanese recipes, and some of my own. I learned how to prepare Lebanese food from my mother and aunts who were of Syrian descent. My maternal grandparents were from Syria. I am also blessed with two sisters and a brother, although I am the only one that prepares Lebanese food. I spent all my spare time watching and helping Mom prepare food. Cooking has never been a chore for me; I always enjoyed it. I hope you enjoy making these recipes as much as I did.
D edication
This book is dedicated to my sweet mother, Ruby Young. Mom loved to get in the kitchen and cook, no matter what time of day or night it was.
She worked until she was exhausted and in pain from being in her kitchen all day and into the evening, preparing all types of food for weddings and parties or whatever the need. She loved catering and cooking for crowds. I learned a lot from watching her.
I remember when I was learning to make kibbie, every time I had formed one and put it in the pan, she would pick it up and check it. If it was a little thicker on the shell, she would pinch off the ends and redo it. But that’s how I learned. I really didn’t learn to cook until I got married. Mom never measured her seasonings. She would just sprinkle a little salt and pepper and taste as she went to see if more seasoning was needed. So that’s how I learned to cook. Season to taste.
Mom prepared all our meals every day, and that’s how she wanted it. Our job was to wash the dishes. Don’t know why I got a strong inspiration to write this book all of a sudden, but I’m glad I did. I hope each one of you enjoy reading it and trying my recipes. I never could understand why some people say, “I can’t cook.” Anyone can cook if they try. Cooking comes easy for me because I enjoy it. So get those pots out, and let’s get cooking.
M ain D ishes
S mothered P ork and O nions
1 small Boston butt roast
1 large chopped onion
salt
red pepper
black pepper
1 tbs. cornstarch dissolved in water
2–3 tbs. Kitchen Bouquet
Cut the roast into about one-inch cubes, trimming as much fat as possible.
Add chopped onion. You may need more than one onion depending on how much pork you use. It is not necessary to use the whole roast if you don’t need it. Season meat and onions with salt, red pepper, and black pepper. Put mixture in a deep skillet or pot. Cover and cook, stirring occasionally. When pork is done, usually about 45 minutes, add 2–3 tablespoons of Kitchen Bouquet and 1 tablespoon of cornstarch to thicken the gravy. May add a little water if needed. Serve with mashed potatoes.
B uffalo W ings
24 wings (baked, fried, or grilled)
12 oz. bottle of Frank’s Hot Sauce
1 stick margarine
¼ cup beer
½ pack Good Seasonings Dressing Mix
Melt margarine and add all other seasonings. Season wings and fry, bake, or grill. Pour sauce in large bowl, add wings, and toss to coat.
J alapeño B read
1 lb. cooked ground beef
1 lb. cooked sausage
1 jar chopped olives
½ jar chopped jalapeños
3 loaves frozen bread
4 oz. mozzarella cheese
4 oz. cheddar
1 diced onion
melted margarine
Allow bread to rise overnight. Roll out bread on a floured surface. Spread with margarine. Cook meat and sausage and drain. Let cool then add olives, onions and cheese. Roll as a jelly roll. Pour melted butter over bread and wrap in saran wrap. Refrigerate for 12 hours.
Take out the bread 2 hours before cooking and allow to rise. Bake at 350° for 1 hour. Butter every 20 minutes.
Makes 3 loaves.
C had’s B reakfast C asserole
1 lb. roll of breakfast sausage
1 lb. ground beef
1 onion
1 bell pepper
12 eggs
cheese of choice
salt and pepper
Brown the sausage and ground beef. Add chopped onion and bell pepper.
Sauté. Beat 12 eggs in a bowl. Grease casserole well. Spread a layer of meat, pour a layer of beaten eggs on top, and then cover with cheese of your choice. Repeat layers until mixture is used up. Bake at 350° for 30 minutes.