In the Kitchen With Shelly Mowery

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Shelly Mowery, a Weatherford resident, and originally appeared in the WeatherfordNOW November 2015 issue.

Mom’s Pickles

  • 7 cups cucumbers, sliced
  • 1 cup onion, diced
  • 1 cup bell pepper, chopped
  • 2 Tbsp. sea salt
  • 1 cup cider vinegar
  • 2 cups sugar
  • 2 tsp. celery seed
  • 2-3 cloves garlic per jar
  1. Combine the first 4 ingredients in a large bowl; set aside.
  2. In a separate bowl, mix together the next 3 ingredients.
  3. In a sterilized canning jar, add vegetables and 2-3 cloves of garlic. Repeat for each jar until all ingredients are used. Can pickles according to canning instructions. Keep refrigerated.

 

Five Hour Stew

Makes 10-12 servings.

  • 5 potatoes, peeled and diced
  • 5 celery stalks, diced
  • 5 carrots, peeled and diced
  • 1 8-oz. pkg. sliced mushrooms
  • 1 15-oz. can tomato sauce
  • 1 14.5-oz. can stewed tomatoes
  • 1 1.9-oz. pkg. dried Lipton Recipe Secrets Onion Soup and Dip Mix
  • 2-3 lbs. stew meat
  1. Stir together all ingredients in a Dutch Oven. 
  2. Cover and bake at 290 F for 5 hours. 

 

Shelly’s Meatballs

Makes 10-12 meatballs.

  • 1/4 lb. ground veal
  • 1/4 lb. ground pork
  • 1/2 lb. ground hot Italian sausage
  • 1 lb. 90% lean ground beef
  • 2 eggs, beaten
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp. dried oregano
  • 1 cup Italian breadcrumbs
  • Salt, pepper and garlic, to taste
  • 67-oz. Prego Traditional pasta sauce
  • 1 lb. pasta
  • Parmesan cheese, to taste
  1. Mix together the first 9 ingredients in a large bowl. Roll mixture into baseball-sized meatballs.
  2. Add meatballs and pasta sauce to a large pot. Cover and simmer for about 3 1/2 hours; stir occasionally.
  3. Boil pasta. Add cooked pasta to meatball sauce. Top with freshly grated Parmesan cheese before serving. 

 

Summertime Angel Hair Pasta

  • 1 10.5-oz. carton cherry or grape tomatoes, halved
  • 2 scallions, finely diced
  • 1/2 2.25-oz. can sliced black olives
  • 2 Tbsp. fresh Basil, julienned
  • 2 garlic cloves, minced
  • 1/2 avocado, diced
  • Zest of 1 lemon
  • 2 Tbsp. olive oil
  • 2 Tbsp. parsley, finely minced
  • 1/2 tsp. dried oregano, rub between palms to release oils
  • Salt and pepper, to taste
  • 1 tsp. chicken bouillon
  • 4-oz. Annie Chun’s Maifun Brown Rice Noodles
  • Parmesan or Romano cheese, to taste
  1. Add first 11 ingredients to a large bowl. Cover and marinate at least 4 hours. Do not refrigerate; stir occasionally or shake ingredients while marinating.
  2. Ten minutes before serving, bring water to a boil in a large pot. Add a splash of olive oil, pinch of salt and pepper, chicken bouillon and pasta to the water.
  3. Once pasta is cooked, use tongs or pasta utensils to transfer to the bowl of vegetables. Toss; serve immediately with grated Parmesan or Romano cheese. 

 

Cheese Crisp

Makes 6-8 slices.

  • 1 Tbsp. butter
  • 2 large flour tortillas
  • 1 cup Kraft Mexican shredded cheese
  • Jalapeños (optional)
  • Salsa (optional)
  1. Preheat oven to 400 F.
  2. Spread butter on top of two flour tortillas; add tortillas butter-side up to a large baking sheet. Place baking sheet on middle rack of oven. When tortillas begin to bubble and rise, remove from oven.
  3. Turn over tortillas and top each tortilla with cheese. Place pan back into the oven, so cheese can melt. Depending on baking time, the tortillas can be crisp or soft. Top with jalapeños or serve with salsa.