These recipes were contributed by Kathey McIntosh, a Ennis resident, and originally appeared in the EnnisNOW November 2015 issue.
Sweet Turnips and Baby Carrots
- 1 8-oz. pkg. baby carrots
- 6-8 small turnips, peeled and cut like French-fried potatoes
- 4 Tbsp. butter
- 1/2 cup sugar
- Salt and pepper, to taste
- Place carrots and turnips in a small skillet; cover with water.
- Add butter, sugar and, if desired, salt and pepper; stir to mix well.
- Add more water, if necessary, and simmer slowly until vegetables are fork tender and the liquid begins to caramelize.
Skinny Broccoli Salad
- 2 stalks broccoli, cut into small florets
- 1 head cauliflower, cut into small florets
- 1 red pepper, diced
- 1 green pepper, diced
- 1 large tomato, diced
- 1/2 red onion, diced
- 1 cup black olives, sliced
- 1/2 cup shredded cheddar cheese
- 1 1/2 cups ranch dressing
- Place all cut, diced and sliced vegetables into a large bowl; stir to mix well.
- Add cheese and ranch dressing; stir again until mixed well.
- Cover; chill before serving.
Bacon Wrapped and Stuffed Chicken Breast
- 1 6-oz. box of Stove Top stuffing, personal choice of flavor
- Dried cranberries and nuts (optional)
- 4 boneless, skinless chicken breasts
- 8 bacon slices
- Salt and pepper, to taste
- Prepare stuffing according to box directions; add cranberries and/or nuts, if desired; set aside.
- Cut a slit in each chicken breast; fill the breasts with prepared stuffing.
- Wrap 2 pieces of bacon around each breast; season with salt and pepper.
- Place prepared chicken, seam side down, on baking rack.
- Cook at 350 F for approximately 45 minutes to 1 hour.
Apple Parmesan Walnut Salad
- 4 cups fresh spinach
- 1 Granny Smith apple, halved and thinly sliced
- 1/3 cup walnuts
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 3 Tbsp. maple syrup
- 2 tsp. Dijon mustard
- Salt and pepper, to taste
- 1/2 cup Parmesan cheese
- Combine spinach, apple and walnuts in a large salad bowl.
- Combine remaining ingredients, except Parmesan, in a jar; shake until well-blended.
- Drizzle the dressing over the salad; toss well.
- Just before serving, top with Parmesan cheese.
Railroad Cake
- 3 eggs
- 1 cup sugar
- 3 Tbsp. unsalted butter, melted
- 1 cup flour
- 1/3 tsp. salt
- 3 Tbsp. whole milk
- 1 tsp. vanilla
- Cinnamon and sugar combined for topping, to taste
- Preheat oven to 350 F. In a mixing bowl, cream eggs and sugar together. Add butter; mix well again. Blend in flour and salt.
- Mix in milk and vanilla until mixture is smooth. Grease and flour a 9×9-inch cake pan; pour in batter. Bake for 20-25 minutes.
- Remove from oven. While the cake is still hot, sprinkle top with desired amount of cinnamon/sugar mixture. Serve warm with hot coffee.
Orange Pineapple Salad
- 1 20-oz. can crushed pineapple packed in juice
- 1 small pkg. vanilla instant pudding
- 1 8-oz. tub Cool Whip topping
- 2 23.5-oz. cans mandarin oranges, drained
- In a bowl, place pineapple with juice. Add pudding, a little at a time, mixing well. Add Cool Whip; mix well. Add oranges, reserving out a few to place decoratively on top of salad; mix well.
- Chill well before serving.
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