In the Kitchen With Sally Tlustos

These recipes were contributed by Sally Tlustos, a Corsicana resident, and originally appeared in the CorsicanaNOW May 2011 issue.

Aunt Josie’s Meatloaf

  • 1 egg
  • 1/2 cup onion, chopped
  • 1/2 cup green pepper, chopped
  • 1 can diced tomatoes (Chili, Italian or Mexican style adds to flavor.)
  • Salt and pepper, to taste
  • Garlic salt, to taste
  • 1-2 lbs. hamburger
  • Handful of saltines, crushed
  • 1 8-oz. can tomato sauce
  1. Combine egg, onion, green pepper, tomatoes and seasonings.
  2. Add hamburger and saltines; mix well.
  3. Place in a 9×13-inch dish; top with tomato sauce. Bake at 350 F for 1 hour and 15 minutes.

 

Parmesan Breaded Pork Chops

  • 4 pork chops, 1/2- to 3/4-inch thick
  • 1 egg, beaten
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup dried breadcrumbs
  • 2 Tbsp. all-purpose oil
  1. Preheat oven to 350 F.
  2. Dip pork chops in combined egg and seasonings, and then in combined cheese and breadcrumbs.
  3. Heat oil in a skillet; brown each chop on both sides.
  4. Place browned chops in a baking dish; bake for 35 minutes, turning chops occasionally.

 

Black Bean Salsa

  • 2 15.5-oz. cans Goya Black Beans, rinsed
  • 3 Tbsp. Goya Green Pickled Jalapeños, chopped (or to taste)
  • 2 tsp. Goya Minced Garlic (or 4 cloves fresh garlic, minced)
  • 3 Tbsp. Goya Olive Oil
  • 1 tsp. Goya Adobo with Pepper
  • 1 10-oz. pkg. frozen corn
  • 1 cup onion, diced
  • 1/2 cup red bell pepper, diced
  • 1 large tomato, seeded and diced
  • 3 Tbsp. fresh cilantro, minced
  • 3 Tbsp. fresh lime juice
  • 1 Tbsp. chili powder
  • 2 tsp. ground cumin
  1. In a large bowl, combine all ingredients. Serve with tortilla chips.

 

Jan’s Shrimp Dip

  • 1 8-oz. pkg. cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 4 1/2-oz. can cocktail shrimp, drained (I use frozen boiled shrimp, diced.)
  • 1/2 cup celery, finely chopped
  • 1/4 cup onion, finely chopped
  • 1 1/2 Tbsp. lemon juice
  • 1/2 tsp. Worcestershire sauce
  1. Combine softened cream cheese and mayonnaise; beat until smooth.
  2. Blend in remaining ingredients; mix well. Chill before serving.

 

Banana Boat Pudding

  • 3 1/4-oz. pkg. instant vanilla pudding and pie filling
  • 1 1/2 cups miniature marshmallows
  • 1 cup heavy cream, whipped
  • Vanilla wafers
  • 2 bananas, sliced
  1. Prepare vanilla pudding mix per pudding directions on package. Cover surface of pudding mixture with wax paper or transparent wrap; chill.
  2. Fold in marshmallows and whipped cream.
  3. Line bottom and sides of 10×6-inch baking dish (or bowl) with wafers.
  4. Pour in half of pudding mixture. Cover with bananas and top with remaining pudding mixture.

 

Mom-in-law’s Cornbread

  • 1 1/2 cups cornmeal
  • 3 Tbsp. flour
  • 1 tsp. salt
  • 1 tsp. soda
  • 2 cups buttermilk
  • 1 egg
  • 2 Tbsp. drippings or butter
  1. Sift dry ingredients into bowl.
  2. In another bowl, combine buttermilk and egg. Add dry ingredients into buttermilk and egg mixture.
  3. Melt drippings or butter in a 13×9-inch baking pan. Add drippings to batter. Mix well; pour into a hot pan. Bake at 475 F for 15 to 20 minutes.