These recipes were contributed by Jackie Potts, a Weatherford resident, and originally appeared in the WeatherfordNOW May 2015 issue.
Cold Tuna Salad
- 1 12-oz. can of StarKist tuna in water, drained
- 3 eggs, hard-boiled and chopped
- 1/2 cup red or green bell peppers, chopped
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 1/2 cup of Miracle Whip, or to taste
- 1/3 cup sweet pickle relish
- 3 dashes of Louisiana Hot Sauce
- Salt and pepper, to taste
- Mix all ingredients in a bowl. Serve on bread or a bed of lettuce with sliced tomatoes. You can also make this recipe with chicken and add chopped grapes or apples.
Laura’s Coconut Ice-box Cake
- 1 box white cake mix
- 1 15-oz. can of Coco Lopez
- 1 12-oz. container Cool Whip
- 1/2 cup toasted coconut
- Bake cake as directed in a 9×13-inch casserole dish. Once out of the oven, immediately punch holes in the cake with a wooden spoon handle. Pour the Coco Lopez all over the cake; put in the refrigerator to cool.
- When cooled, frost with Cool Whip; sprinkle toasted coconut on top and serve cold. Keep refrigerated.
Lemon-Pepper Pork Chops
- 4 center-cut, boneless pork chops
- 2 Tbsp. lemon pepper
- Preheat grill to 350 F. Season each side of pork chops with lemon pepper. Place onto grill, turning once until done. Cooking times vary, but it could take 30-40 minutes for thick chops. Serve with a side of spinach salad.
Meat Loaf
- 1 lb. ground hamburger or deer meat
- 1/2 cup onions, chopped
- 1/2 cup bell peppers, chopped
- 1/2 cup celery, chopped
- 1/2 cup carrots, chopped
- 8 Ritz crackers, crushed
- 2 eggs, beaten
- 1/4 cup milk
- 1/2 cup ketchup
- 3 drops of Louisiana Hot Sauce
- 10-oz. can Ro-Tel Original Chopped Tomatoes and Chilies
- Preheat oven to 375 F. Mix together first 10 ingredients and put in a greased 8×8-inch casserole dish.
- Pour Ro-Tel over meatloaf.
- Bake for 1 hour and 15 minutes. Serve with mashed potatoes and a green salad.
Doylene’s Chicken Fried Steak and Gravy
Chicken Fried Steak:
- 1 lb. round steak
- 1/4 cup flour
- 5 Tbsp. Crisco vegetable shortening
- Salt and pepper, to taste
Gravy:
- 1 Tbsp. Flour
- 1/3 cup water
- 1/2 cup milk
- For chicken fried steak: Tenderize steak by beating vigorously with the edge of a plate or mallet. Cut into several pieces; rinse in cold water and dust each side with flour.
- Heat Crisco on high in a skillet until it sizzles; reduce heat to medium.
- Place steak in skillet and brown on each side. Season with salt and pepper while in skillet. Remove from skillet.
- For gravy: Stir flour and water into oil in the skillet to make a paste. Begin stirring in milk until the mixture reaches desired consistency. Serve gravy on the side with the chicken fried steak.
Peanut, Raisin and Chocolate Clusters
- 12 oz. milk chocolate morsels
- 1 cup cocktail peanuts
- 1 cup raisins
- Melt chocolate in microwave-safe bowl for about one-and-half minutes, until smooth. Add in peanuts and raisins; stir until thoroughly coated.
- Cover cookie sheet with parchment paper. Drop a teaspoonful of the mixture onto the paper; continue until all of the mixture is used. Freeze for about 30-minutes. Place in airtight container and refrigerate.
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