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
- Combine egg, onion, green pepper, tomatoes and seasonings.
- Add hamburger and saltines; mix well.
- 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
- Preheat oven to 350 F.
- Dip pork chops in combined egg and seasonings, and then in combined cheese and breadcrumbs.
- Heat oil in a skillet; brown each chop on both sides.
- 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
- 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
- Combine softened cream cheese and mayonnaise; beat until smooth.
- 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
- Prepare vanilla pudding mix per pudding directions on package. Cover surface of pudding mixture with wax paper or transparent wrap; chill.
- Fold in marshmallows and whipped cream.
- Line bottom and sides of 10×6-inch baking dish (or bowl) with wafers.
- 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
- Sift dry ingredients into bowl.
- In another bowl, combine buttermilk and egg. Add dry ingredients into buttermilk and egg mixture.
- 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.
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