Chef Creations

QUICK AND EASY SPINACH PIE

Serves 4-6 2 10-ounce packages chopped spinach, thawed, drained and squeezed dry3 -4 green onions, chopped4 eggs, lightly beaten1/2 cup cottage cheese 1 4-ounce container crumbled feta cheese 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon nutmeg 1 teaspoon dill 10 sheets phyllo dough, thawed CRISCO Butter Flavor* No-Stick Cooking Spray Preheat oven to 350 degrees. Spray an 8×8 baking dish with Crisco No Stick Cooking Spray. In a medium bowl, stir together first 9 ingredients. Lay one sheet of phyllo in the baking dish, allowing edges to hang over. Spray completely with Crisco Butter Flavor No-stick Cooking Spray. Repeat with 4 more sheets of phyllo, spraying and alternating the direction of each sheet. Transfer spinach mixture to phyllo lined dish. Spray and layer remaining sheets as directed for bottom layer. Turn in edges to form a rim. Spray rim and top layer. Bake for 35-45 minutes or until golden brown. Let stand 15 minutes before slicing into 4-6...

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PEACHY SMOKED PORK ROAST

from Scott Fine’s Great GrillingThe National Pork Producers Council offers this recipe for pork roast filled with smoky flavor and the sweetness of one of central Texas’ favorite crops: peaches. 1 2-pound boneless pork loin roast1 tablespoon salt 1/2 teaspoon black pepper 1 teaspoon ground ginger 2 tablespoons vegetable oil 2 tablespoons apple cider vinegar1/2 cup firmly packed brown sugar 3 tablespoons bottled chili sauce 1 29-ounce can peach slices in heavy syrup, undrainedIn blender or food processor, combine salt, pepper, ginger, oil, vinegar, brown sugar, chili sauce and undrained peaches. Whirl until smooth.Place pork loin in a heavy resealable bag and add half of peach sauce.Prepare grill, surrounding drip pan with medium hot coals. (If using a gas grill, heat to medium temperature.)Add hickory chips, soaked with water, to heat source. Place pork on grill over drip pan. Baste often with marinade until internal temperature reaches 155° to 160° (about 60 minutes). Let stand 10 minutes, then slice thinly and serve with reserved peach sauce,...

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SLOPPY JOES

by Mama DipMakes 8 to 12 servings 2-3 pounds ground beef 1 cup finely chopped onion 1 small can (6 ounces) tomato paste 1/4 cup ketchup 2 tablespoons Worcestershire sauce 2 tablespoons prepared mustard 1 tablespoon chili powder With chips and Kool-Aid, these make a great Saturday lunch for Little Leaguers.Cook the ground beef and onion in a frying pan or pot over medium high heat until beef is brown and the onion is soft. Stir the meat with a potato masher to break it apart as it cooks.Drain off the fat. Add the remaining ingredients, mixing well, and cook until heated through. From MAMA DIP’S KITCHEN by Mildred Council. Copyright ) 1999 by the University of North Carolina Press. Used by permission of the publisher and the author. Visit the publisher’s website at...

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PEANUT BUTTER-BANANA SANDWICH

By Mary Jenkins Langston- Elvis’s personal chef 2 slices white bread 2-3 tablespoons Jif Creamy Peanut Butter1/2 large ripe banana, mashedCRISCO No-Stick Cooking Spray Spread one side of each slice of bread with Jif Creamy Peanut Butter. Spread the mashed banana over the peanut butter on one slice of the bread.Put the slices together to make a sandwich. Lightly spray a non-stick skillet with Crisco Cooking Spray and heat over medium heat. Cook until brown, turn the sandwich over, and brown on the other side. Serve immediately....

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SLOW COOKER SWEET AND SOUR RED CABBAGE WITH APPLES

Makes 10-12 servingsPrep time: 40 minutesCook time: 6 hours Sweet and Sour Red Cabbage with Apples is best made 1 day ahead and will keep refrigerated for about 5 days. Also good served cold. 1 large head red cabbage, shredded (about 2-1/2 pounds)3 apples, peeled, cored, and chopped2 cups chopped onions 3-4 cloves minced garlic 1/2 cup cider vinegar 3 tablespoons water 3 tablespoons brown sugar 2 tablespoons Crisco Pure Canola Oil 1 bay leaf 1 teaspoon salt 1/2 teaspoon black pepper Combine all the ingredients in a 5- or 6-quart electric slow cooker. Stir to combine well.Cover and cook on the low heat setting for about 6 hours, until the cabbage is tender. Remove and discard the bay leaf.Taste and add additional salt, pepper, and sugar if desired. Stir well and serve....

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PECAN-CRUSTED CATFISH WITH WHITE CHEDDAR GRITS

Serves 4 Fish1 cup flour 1 tablespoon onion powder Salt, to taste3 eggs 2 cups milk 1 bunch fresh thyme, chopped2 cups finely ground pecans Pepper 4 6-ounce catfish fillets 3 cups Crisco Pure Canola Oil Grits4 cups chicken broth 2 cups stone-ground grits (or instant grits)1/4 cup heavy cream 1/2 cup shredded white cheddar cheese Salt and Pepper 4 green onions, thinly slicedFor the catfish: Mix together the dry ingredients in a shallow dish. In another shallow dish, whisk together the eggs and milk. In a third shallow dish, mix the thyme, pecans, and salt and pepper to taste. Coat each catfish fillet in the flour mixture, then egg, then nuts, coating completely. Prepare the grits: Bring broth to a boil in a two-quart saucepan. Reduce heat to simmer. Whisk in grits and cook until grits are soft but not mushy, about 12 to 15 minutes. Stir in heavy cream, cheddar cheese, salt and pepper. In a large, heavy skillet, heat the Crisco Pure Canola Oil to 350°. Carefully place the catfish filets into the hot oil, cook about 8 minutes, turning occasionally, until both sides are golden brown. Divide grits between 4 large bowls. Top each with a catfish filet. Garnish with sliced green onions and...

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