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Our Best Southern  Recipes
Chef John D Lyons Jr



Daily Specials

 

Pasta	Potatoes	Rice
Creamy Macaroni and Cheese  Hot German Noodles  Macaroni Crowd Pleaser (Hot or Cold)  Noodle Cheese Bake  Rainbow Pasta Salad  Zesty Macaroni Salad	Baked Home Fry Wedges  German Potato Salad  Grandmother's Potato Salad  Holiday Potatoes  Mashed Potatoes and Gravy Scalloped Potato Casserole  Simple Potato Casserole  Speedy Baked Potatoes  Twice-Baked Stuffed Potatoes	Easy Onion Rice  Hot Seasoned Rice Mold  Simple Microwave Rice  White and Wild Rice Casserole

These popular grain products are a good source of vitamins Although these starches have been blamed for being fattening, this is a misconception. The foods themselves are not so high in calories, it's the cream sauces, butter, gravy, and other trimmings that make these dishes fattening.

Because our bodies process starches more slowly than sugar, grain products provide more long-lasting energy and delay hunger. We use rice, potatoes and pasta as fillers, but they are really tasty in their own right.

Because pasta, potatoes, and rice can be cooked in many various ways and with many assorted foods, these are multipurpose foods that add variety to meals.
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1-1/2 cups uncooked elbow macaroni, cooked according to package directions

2 tablespoons margarine or butter

2 tablespoons flour

1 to 2 cups skim milk

1 to 2 tablespoons prepared mustard

12 ounces (3 cups) shredded cheddar cheese

In frying pay over medium-high heat, melt margarine and stir in flour with wire whisk to form paste. Gradually add milk, stirring constantly to make a smooth sauce. Cook until mixture boils and thickens, adding more milk as needed to make a medium white sauce. Reduce heat to medium. Add mustard and cheese, stirring well to mix. Continue heating and stirring until cheese melts. Reduce heat to low. Pour macaroni into skillet. Stir until macaroni and cheese are well mixed.

Serve immediately or leave on low until serving time, adding a little milk occasionally to thin sauce if it becomes too thick.

This reheats well in the microwave using 80% power. Microwave until hot.

How to Increase Cheese Flavor When you want to increase the flavor of cheese (without the fat/calories) in cooked dishes, try adding or increasing the amount of prepared mustard. Use about 1 tsp per cup of sauce.

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5 slices bacon, cooked crisp & crumbled

4 ounces (2-1/2 cups) uncooked egg noodles, cooked according to package directions

1/3 cup chopped onion

1/3 cup sugar

2 tablespoon flour

1/2 cup chopped celery

1/4 teaspoon salt

1/8 teaspoon pepper

2/3 cup water

1/2 cup vinegar

2 tablespoon chopped fresh parsley or 2 teaspoons dried parsley flakes

In large skillet, fry bacon until crisp. Drain and crumble. Remove all except 1 tablespoon of bacon drippings. Add onion to skillet and cook until tender. Stir in sugar, flour, celery, salt and pepper. Add water and vinegar. Cook until mixture boils and thickens, stirring frequently. Add cooked noodles and parsley. Cook over low heat until thoroughly heated.

Serve with Oven Baked Fried Chicken and collard greens.
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1 can cream mushroom soup

1 (4 oz) can mushroom, slices or stem & pieces

1 cup low-calorie mayonnaise

1 pound (4 cups) grated cheddar cheese

1 (4 ounce) jars chopped pimentos

1/4 cup chopped onion

1/4 cup chopped green pepper

1 teaspoon HOT Mrs. Dash seasoning

1 teaspoon Morton's Nature's Seasoning

8 ounces macaroni, cooked according to package directions

1 to 2 (10 oz.) packages frozen broccoli spears, thawed & drained

1 cup bread crumbs

2 tablespoons margarine, melted

Mix first 9 ingredients together. Rinse macaroni and drain well. Then stir broccoli and macaroni into soup mixture. Pour into prepared casserole and sprinkle with bread crumbs. Drizzle with margarine.

Bake about 30 to 45 minutes until bubbly hot.

This freezes well before it is baked.
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8 ounces Rainbow Rotini pasta, cooked according to package directions, drained and cooled

1/2 cup diced green pepper

1/2 cup diced onion

1/2 cup zesty Italian salad dressing

1/4 cup pickle relish

1 teaspoon celery seed

1 teaspoon seasoned salt

2 tablespoons prepared mustard

Serve immediately or chill until serving time.

VARIATIONS: Add 4 hard-boiled eggs, diced. Add 2 fresh, ripe tomatoes, diced and drained.
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4 eggs

3/4 cup sour cream

1 teaspoon salt

2 tablespoons sugar

2 cups cottage cheese

5 cups cooked fine noodles

1/4 cup bread crumbs

3 tablespoons margarine, melted

Beat eggs, sour cream, salt and sugar together until well blended. Add the cheese and noodles. Pour into prepared dish. Sprinkle with bread crumbs and margarine.

Bake about 40 minutes.

Use the oven to bake the entire dinner by serving this with Oven-Baked Fried Chicken and a fresh green salad.
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1 (8-ounce) package of small elbow macaroni

2 medium tomatoes, diced and drained

1 green pepper, diced (1/2 cup)

1 medium onions, diced (1/2 cup)

3 stalks celery, diced (1/2 cup)

2 tablespoons prepared mustard

1 teaspoons celery seed

1/2 teaspoon seasoned pepper

1/2 cup low-calorie mayonnaise

1/4 cup pickle relish

1/2 teaspoon salt or Morton's Nature's seasoning

Add tomatoes and toss gently just until well mixed. Refrigerate.

Serve cold or at room temperature.
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2 very large baking potato

Italian seasoning

Garlic salt

Cayenne pepper

Dried minced basil

No-stick cooking spray

Wrap each potato in plastic wrap. Microwave 5 minutes on high. Turn potatoes 90 degrees. Microwave another 5 minutes. Test potatoes. They should be firm yet yield slightly when firmly squeezed.

Let wrapped potatoes rest for at least 10 minutes to complete cooking. Uncover and cool until they can be handled.

Cut each potato lengthwise into eight spears. Place skin side down on baking sheet, not touching. Spray each potato generously with no-stick cooking spray. Sprinkle the seasonings generously over the spears.

Bake in 350 degree oven for about 20 to 30 minutes, or until golden brown. Serve hot.
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4 slices bacon, diced

8 medium potatoes, cooked, drained, peeled and chopped

2 eggs

1/3 to 1/2 cup sugar

1/2 cup vinegar

1/4 teaspoon dry mustard

1/4 teaspoon pepper

3 teaspoons salt

1 tablespoon diced green pepper

1/2 cup pickle relish

4 stalks (1 cup diced) celery

Cook potatoes until tender; drain well. Peel potatoes and chop into small pieces. In small bowl, mix eggs, sugar, vinegar, pepper, mustard and salt. Leave 4 tablespoons bacon drippings in pan. Discard any excess drippings. Add egg mixture to saucepan, stirring constantly until sauce thickens, but does not boil. Remove from heat.

Stir in potatoes, green pepper, onion, pickle relish, celery and bacon. Gently toss to coat all ingredients. Serve warm.
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6 to 8 medium potatoes, peeled, cooked, drained and diced (5 cups diced potatoes)

1 tablespoons fresh minced parsley

3 tablespoons pickle relish, drained

3 tablespoons finely minced onion

Homemade Dressing (recipe follows)

Serve potato salad cold or at room temperature. Store in refrigerator.

VARIATION: Add 2 boiled eggs, diced or grated

Homemade Dressing

2 tablespoons flour 1/2 cup vinegar

1/4 cup sugar 1/2 cup water

1 teaspoon dry mustard 1 egg, beaten

1 teaspoon salt 1/2 teaspoon pepper (optional)

Use as dressing for potato salad or refrigerate until needed. This keeps for up to 5 days.
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1/2 cup (1 stick) margarine, room temperature

1/2 cup chopped onion

2 (8 ounce each) cartons sour cream

1 teaspoon salt

1 can cream of chicken soup

8 ounces (2 cups) grated sharp cheddar cheese

2 pounds frozen hash brown potatoes, thawed and drained

1 recipe Crunchy Topping (recipe follows)

In large bowl, add margarine, onion, sour cream, salt, soup and cheese. Stir to mix. Add potatoes and mix well. Pour potato mixture into casserole dish. Cover.

Bake 30 minutes. Uncover, add Crunchy Topping and continue baking for another 30 minutes.

VARIATIONS: To Lower Calories:

Omit sour cream and 1/2 cup margarine. Add 1/2 cup low calorie mayonnaise and 1 teaspoon black pepper. Use only 1 cup grated cheese.

Crunchy Topping

1/2 cup margarine, melted

2 cups crushed corn flakes

4 to 5 large potatoes

1/4 cup (1/2 stick) margarine or butter

1/4 to 1/2 cup skim milk

1/4 cup sour cream

1/2 teaspoon salt

1/4 teaspoon pepper

Serve hot. Or place in greased casserole and microwave until hot, about 3 minutes, before serving. Serve with Chicken Gravy (recipe follows), if desired.

Chicken Gravy (Makes 1 cup)

1 cup water

1-1/2 teaspoons chicken bouillon

1 to 2 drops gravy browning and seasoning sauce

1-1/2 teaspoons corn starch

To make 2 cups of gravy double all recipe ingredients. If more thickening is needed use 1-1/2 teaspoons corn starch to each tablespoon water.

Cooking Tip

Because so many nutrients of a potato are just under its skin boil potatoes before peeling. Also, since the cooked skin can be removed without losing any potato, it is more economical to boil before peeling.
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4 ounces (1 cup) grated cheddar cheese

1 can cream of mushroom soup

1/4 teaspoon pepper

1 teaspoons salt

1 cup skim milk

6 medium potatoes, peeled and sliced

4 medium onions, sliced

Mix soup, pepper, salt and milk together. In the prepared casserole dish, place half of the potatoes in a layer, then half of the onions. Pour half of soup mixture over potatoes and onions. Repeat layers with the remaining potatoes, onions and soup. Sprinkle grated cheese on top.

Bake uncovered for about 1-1/2 hours.
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2 large onions, peeled and thinly sliced

4 large potatoes, peeled and thinly sliced

2 tablespoons margarine or butter, melted

1/4 teaspoon salt

1/8 teaspoon pepper

Place 1/2 of potatoes in layer in casserole dish. Place 1/2 half of onions evenly over potato layer. Sprinkle 1/2 of salt and pepper over casserole. Place remaining 1/2 of potatoes in casserole. The add remaining onions. Sprinkle remaining salt and pepper over casserole. Pour margarine evenly over casserole.

Cover with lid or aluminum foil and bake for 20 minutes. Uncover and bake an additional 40 to 50 minutes until potatoes are tender and casserole is golden brown on top. The casserole is done when a fork can be easily inserted into center of casserole.

VARIATIONS: If you like a creamy sauce, sprinkle 1 tablespoon corn starch over first layer of potatoes. Pour 1 cup skim milk over top of casserole. Dot with 3 tablespoons margarine. Bake as directed above.

Served with Pickled Beets, a green salad and toasted Crunchy Seasoned Bread.

Ham and Potato Casserole

To the Simple Potato Casserole recipe, add the following:

One (6 to 7-1/2 ounce) can ham or 8 ounces cooked ham or smoked pork shoulder may be added after the first onion layer.

4 medium to large Idaho baking potatoes

plastic wrap, as needed

When potatoes are done, leave them in plastic wrap until ready to serve. Remove plastic wrap before serving.

Serve hot and pass the butter and sour cream. Or use artificial butter granules. They are a delicious way to reduce fat and cholesterol, yet give a wonderful butter taste to potatoes.

For Two Servings

Wrap 2 potatoes in plastic wrap as directed above. Microwave for 5 minutes. Let rest 5 minutes. Test for doneness. If potatoes don't pass the squeeze test, repeat process of cooking 5 minutes and resting 5 minutes. Test for doneness.
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12 medium to large Idaho baking potatoes

1/2 cup (1 stick) margarine or butter

3/4 to 1 cup of skim milk

2 teaspoons salt

1 teaspoon pepper

4 ounces (1 cup) grated cheddar cheese

paprika

In large mixing bowl, place margarine, salt and pepper. Cut each potato in half to make two long potato halves. With a spoon, scoop out most of the potato, leaving a thin shell of potato attached to the skin, and place potato skins in the mixing bowl on top of the margarine.

With an electric mixer, cream all ingredients together, adding milk a little at a time. With a spoon, stir in the cheese until well mixed. Fill each potato half by stuffing the shell with creamed potato mixture.

Return to oven and bake about 20 minutes until slightly browned on top and cheese is melted. Serve hot. Stuffed potatoes may be microwaved to heat and melt cheese.

Potatoes may be stuffed and refrigerated until ready to bake the second time.

TO FREEZE: Cover stuffed potatoes with plastic wrap and freeze. When solidly frozen, remove potatoes from pan and store in a plastic bag. When ready to serve, remove the desired number of potatoes, place in pan, cover with foil and bake as above, adding about 25 to 30 minutes to cooking time (total 45 to 50 minutes).

Serve with steak, ribs, roast or grilled chicken and a green salad.

Cooking Tip

Because the outer skin needs to be a little crusty so that you can remove inner potato meat easily, it is not recommended that you microwave these potatoes during the first cooking, before stuffing.
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3/4 cup long-grain rice, uncooked

1 (10-1/2 ounce) can French onion soup

3/4 cup water

1/4 cup (1/2 stick) margarine or butter, melted

Bake 45 minutes to 1 hour until rice is tender, stirring once after baking 30 minutes.

Easy Onion Rice - Version #2

1 cup uncooked rice

1 package dry onion soup mix

1 can beef consomme

1 soup can of water

3 cups cooked rice

4 ounces (1 cup) grated cheddar cheese, divided

1 (4 ounce) can diced green chilies

1 (2 ounce) jar diced pimentos, drained

1/3 cup skim milk

2 eggs, beaten or

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon cumin

Preheat oven to 400 degrees. Bake for 15 minutes or until set. Remove from mold and serve.

These may be cooked and frozen and reheated on high in the microwave.

VARIATIONS:

Add 1/4 cup finely diced, cooked ham or canadian bacon.

Substitute 1/3 cup liquid egg substitute in place of 2 eggs.
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2 cups water

1 cups long-grain, white rice

Remove cover, and stir gently to fluff rice. Serve hot.
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1/2 cup (1 stick) margarine

1 large onion, diced (1-1/2 cups)

2 green peppers, diced (1-1/2 cups)

3 to 4 stalks celery, diced (1 cup)

12 ounces mushrooms, sliced

1 package wild rice with seasonings (1 cup rice)

1 cup long grain white rice

5 cups chicken broth

1/2 teaspoon salt

1/8 teaspoon pepper

2 teaspoons parsley flakes

1 can sliced water chestnuts

In frying pan, melt margarine. Saute onions, peppers, celery and mushrooms until tender. Add wild rice, white rice, broth, salt, pepper, parsley and water chestnuts. Stir to mix well. Pour into prepared casserole.

Bake 1 to 1-1/2 hours until all moisture is absorbed and rice is tender.

VARIATION: In place of 5 cups broth, use 5 cups water and 5 to 7 teaspoons chicken bouillon.
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