These recipes were contributed by Candace Jock, a Corsicana resident, and originally appeared in the CorsicanaNOW September 2015 issue.
Hobo Dinners
- 2 lbs. hamburger meat
- Aluminum foil
- Salt and pepper, to taste (divided use)
- Liquid smoke, to taste (divided use)
- 6 baking potatoes, peeled and sliced
- 2 bell peppers, thinly sliced
- 2 medium onions, sliced
- 1 lb. pkg. fresh baby carrots
- 1 15.25-oz. can sweet corn, drained
- Sliced jalapeños, to taste (optional)
- Preheat oven to 350 F.
- Shape hamburger meat into thin patties; place each patty onto its own piece of aluminum foil.
- Sprinkle salt, pepper and liquid smoke onto each patty and top with vegetables; close aluminum foil packets tightly.
- Bake for 1 1/2 hours.
Easy Stuffed Chicken Breasts
- 1 tsp. dry basil
- 1 tsp. dry parsley
- 2 Tbsp. garlic and herb seasoning
- 2 Tbsp. McCormick Montreal Chicken Seasoning
- 5 lbs. thin-cut chicken breasts, boneless and skinless
- 1 12-oz. pkg. Stouffer’s stuffing
- Toothpicks
- .87-oz. pkg. McCormick Chicken Gravy or homemade chicken gravy (optional)
- Preheat oven to 350 F. Mix herbs and seasonings together; sprinkle over both sides of chicken breasts.
- Prepare stuffing according to package directions; place stuffing on breasts.
- Roll each chicken breast and secure it with a toothpick.
- Bake 45 minutes. If desired, prepare and add chicken gravy.
Spicy Shrimp Over Rice
- Medium onion, thinly sliced
- 1 Tbsp. olive oil
- 1 6-oz. can tomato paste
- 3-oz. water
- 1 Tbsp. dry mustard
- 1/2 tsp. cayenne pepper
- Salt, to taste
- 1 16-oz. pkg. medium shrimp, peeled and deveined
- 1 14-oz. pkg. Minute White Rice
- French bread
- In a skillet, sauté onions in olive oil.
- Add tomato paste, water, mustard, cayenne pepper, salt and shrimp; stir occasionally on simmer until shrimp is light pink.
- Cook rice according to package directions. Pour shrimp mixture over rice.
- Serve with French bread.
Jalapeño Popper Dip
- 2 8-oz. pkgs. cream cheese, softened
- 1 cup mayonnaise
- 1/ 2 cup shredded cheddar cheese
- 1 4-oz. can green chilies
- 1 4-oz. can diced jalapeños (use two cans if hotter taste is preferred)
- 1/2 cup shredded Parmesan cheese (divided use)
- 1/2 cup seasoned breadcrumbs
- 1 Tbsp. olive oil
- Corn chips, tortilla chips or crackers
- Preheat oven to 350 F. Mix cream cheese, mayonnaise, cheese, green chilies, jalapeños and 1/4 cup Parmesan cheese; place mixture in a baking dish.
- Mix breadcrumbs, olive oil and remaining Parmesan cheese; sprinkle on top of cream cheese mixture.
- Bake 30 minutes; let cool and chill.
- Serve with corn chips, tortilla chips or a choice of crackers.
Piña Colada Icebox Pie
- 2 cups pecan shortbread cookie crumbs
- 1 cup sweetened, flaked coconut
- 1/4 cup butter, melted
- 1/3 cup sugar
- 2 Tbsp. corn starch
- 1 8-oz. can crushed pineapple in juice
- 1 8-oz. pkg. cream cheese, softened
- 1 1/2 cups cream of coconut (divided use)
- 2 large eggs
- 1 cup whipping cream
- Shredded coconut
- Preheat oven to 350 F. Mix first 3 ingredients and press mixture into the bottom and sides of a 9-inch round pie pan. Bake 20 minutes or until lightly browned.
- In a saucepan, mix sugar, corn starch and pineapple with juice; stir on low heat until thickened and set aside. When pie filling has cooled, add to baked pie crust.
- In a bowl, whip cream cheese, 1 cup cream of coconut and eggs until fluffy.
- In a separate bowl, whip whipping cream, gradually adding remaining cream of coconut. Combine the mixtures from both bowls to make topping and add to the pie.
- Bake 45 minutes; sprinkle shredded coconut on top.
- Chill 8 hours in refrigerator before serving.
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