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TOM AND NECIA'S FAVORITE RECIPES Recipes | Vegetables & Rice | Desserts & Breads | Salads, Soups & Appetizers | Home
MOO, PEEP, SPLASH AND OINK RECIPES
Necia's Ham Loaf
Mustard Glaze: Preheat oven to 350 degrees. Combine all loaf ingredients together, mixing well with hands. Crest Foods is real good about grinding ham and pork together. They usually need 1 to 2 days advanced notice, though. If your meat market won't mix them together, just get them to grind ham and pork separately and you, mix them together at home real well before adding the required ingredients. (Get your hands into it and squeeze mixture through your fingers.) Form the meat mixture into a loaf, put in glass Pyrex pan, and top with the pineapple rings. Bake for approximately 1 hour and 15 minutes. Make mustard glaze by combining the three ingredients. Spoon glaze over loaf during the last 15-20 minutes of cooking. Allow to cool before slicing. At Christmas, I make 8 pounds of Ham Loaf. I make two large loaves, and 4 mini-loaves for men to take home! The two big loaves go into a 9 x 13 inch Pyrex glass pan and the little ones go into small foil loaf pans. Easter I use 6 pounds, which makes two nice sized loaves and feeds approximately 12 people. Double the ingredients, except egg and milk, and the glaze
Necia's Meat Loaf Preheat oven to 350 degrees. Combine all loaf ingredients together (except for Chili Sauce), mixing well with hands. Form the meat mixture into a loaf and top with Chili Sauce. I apply it liberally on top and sides. Bake for approximately 1 hour and 15 minutes. Tom has used Cream of Tomato Soup on top of his meat loaf, but we both agree the Chili Sauce is the BEST. If you don't use chopped onions, substitute Onion Powder to taste. I sometimes add a little more brown sugar if needed, as well as more BBQ if the meat is too dry. This has been a hit with Tom and my boys. Everyone wants to have left-over meat loaf for sandwiches; so I make plenty. There's nothing like fresh bread, two slices of meat loaf, lettuce, and mayo to bring a smile to your face!
Necia's Chicken Spaghetti Heat spaghetti sauce, add mushrooms, and season to taste (I usually add a little more garlic powder, basil and a tablespoon sugar to the mixture). I sometimes add 1/3 jar of extra spaghetti sauce for more flavor, if I have it available. Add mushrooms and cubed chicken pieces to this. Boil spaghetti according to package directions. Drain and add a little butter to the spaghetti to keep from sticking. Layer spaghetti, chicken/sauce mixture and cheese twice in a 9 X 13" baking dish. Pour about 1/2 to 3/4 cup of chicken broth or mushroom liquid into the casserole. Bake uncovered in preheated 350-degree oven for 30 minutes. This can be prepared ahead of time and frozen. (I took the basics for this recipe from the old Holdenville Guild Cookbook. They would use whole chickens boiled until the meat fell off the bones. Then they would make their own spaghetti sauce by boiling tomato juice all day and add seasoning, onions, celery, etc. to it. It called for Skinner's cut-spaghetti that came in 10-cent boxes back then. The rest of the recipe follows pretty closely to the original. I don't have that much time to spend it in the kitchen all day, so I abbreviated it!). Using rotisserie chicken is also another way to save time and it is very flavorful. If you just want white chicken, boil 6-7 boneless and skinned chicken breasts about 25 minutes. Let cool and then cube to fill about 3 cups. Since we can get homemade spaghetti in Tontitown, Arkansas, I use that, but any brand spaghetti from the grocery store will work.
Lasagna Rollups Preheat over to 375 degrees. Pour half the spaghetti sauce over the bottom of a 9 x 13-inch baking dish. In a large bowl, combine ricotta cheese, 1 cup mozzarella cheese, the Parmesan cheese, eggs, parsley, and salt until well blended. Spoon cheese mixture over Lasagna noodles, distributing evenly, and roll up tightly. Place rollups seam-side down in prepared baking dish; top with remaining sauce. Sprinkle with remaining mozzarella cheese. Bake 35 to 40 minutes until heated through. This would be great with a Caesar salad or Tom's Tossed Salad with special dressing, and toasted Garlic-buttered sliced sourdough bread.I got this from MrFood.com where they have many quick and easy recipes.
Turkey Tetrazinni Preheat oven to 350 degrees. In a large, heavy saucepan over medium heat, saute the mushrooms in the butter and sherry. Stir in the flour, salt, and pepper. Gradually add the milk, stirring constantly. Add the Worcestershire sauce, and simmer the sauce, stirring it until it has thickened somewhat. Add the Swiss cheese, onions or scallions, toasted almonds (if using) and pimientos to the sauce, and mix the ingredients well. Stir in the turkey and spaghetti, combining the mixture well. Pour the mixture into a greased 2-quart shallow casserole or baking dish. Sprinkle the top of the casserole with the Parmesan and sliced almonds (if using them). Bake the casserole, uncovered, in a preheated 350 degree oven for about 20 minutes or until it is heated through. Some people use Chicken instead of Turkey, but my favorite is the left-over smoked Turkey that Tom cooks for Thanksgiving and Christmas. If you decided to use the toasted slivered almonds in the casserole, then you don't need to put the sliced almonds on top. If you just put the sliced almonds on top, then they don't have to be toasted. The cooking will do that for you. You may also add leftover cooked vegetables such as broccoli, peas or corn. The dish may be prepared ahead and then baked just before mealtime. When I'm preparing this just for Tom and me, I split this into two 8 X 8 inch baking dishes and freeze one to cook later. I have to increase the baking time when I put a frozen casserole in, however. Chicken Tetrazinni Dice chicken. Melt butter in small pan and add flour till smooth (1 min.) Gradually stir in milk. Add soup, garlic and garlic salt, Worcestershire, sherry, mushrooms, chicken, 2 cups cheese and Parm. cheese. Stir well over medium heat 10 minutes. Cook noodles in broth. Lightly grease casserole dish and spread half noodles. Add half chicken mixture. Repeat and then sprinkle cheese evenly over top. Bake 350 degrees for 10 to 15 minutes. I usually top the casserole with sliced almonds. Quick & Creamy Chicken Tetrazinni Prepare vermicelli (I use homemade spaghetti, broken into thirds before cooking, from Tontitown, Arkansas) according to package directions; drain. Return to pot and toss with chicken broth. Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli and toss well. Spoon mixture into either two lightly greased 11 X 7 inch baking dishes or one 13 X 9 inch baking dish. If you make 2 dishes, I freeze the second one. I also like sliced almonds on top with the cheese. I have been known to add 1/2 cup sweet sherry, 1 tablespoon Worcestershire sauce, and 1 to 2 teaspoons of garlic powder. The key to the flavoring is to keep tasting the mixture until you like it. It's hard to be specific with salt, pepper, garlic powder, sherry or Worcestershire sauce. Bake covered at 350 degrees for 30-40 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbling. If you freeze one casserole, it can be frozen for up to 1 month (uncooked). Thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature and bake as directed.
Old-Fashion Tuna Casserole Preheat oven to 425 degrees. Cook the noodles, using package directions and drain. In a large saucepan, combine tuna, mayonnaise, celery, onion, green pepper, pimiento and salt. In a small saucepan, mix cream of celery soup with milk and cheese and heat it until the cheese melts. Add this to the bowl of other ingredients along with the noodles and mix well. Pour into a 2-quart casserole or baking dish. Top with almonds and bake uncovered at 425 degrees for 20 minutes. This came out of my old Better Homes and Gardens cookbook that I got in 1968. Tom starting making this, and the only thing that he changed was adding 3 cans of tuna instead of 1 can. We also found that light chunk tuna worked better than albacore because it was more flavorful. This casserole is wonderful and will serve 6, or give us two days of dinner. We literally fight over the leftovers!
Caribbean Shrimp
Cook green pepper, onion and butter in a large skillet until almost crisp-tender (about 3 minutes). Add tomatoes, bay leaf, sugar, allspice, salt and red pepper. Bring to a boil, then reduce heat and simmer for about 5 or 10 minutes. Add shrimp, turn up heat, and cook until shrimp are pink (3-5 minutes). Stir in lime juice and serve over white rice. Serves two people with a little left for lunch the next day. When I double the recipe for guests, I use about 1 1/2 pounds shrimp. (Be sure and take the bay leaf out before serving!)
Rice
Boil water in 2 1/2-quart sauce pan. Add rice. Stir and cover. Put in a preheated oven at 325 degrees for 20 minutes.
Tom's Decadent Seafood Gumbo
The key to a good gumbo is a good roux. Here is how to make a great roux.
Shrimp Shooters Whisk together olive oil, balsamic vinegar and next 5 ingredients in a large bowl. Place cooked shrimp and vinaigrette mixture in a large zip-top plastic freezer bag. Seal and chill at least 8 hours or up to 24 hours, turning bag occasionally. Arrange lettuce leaves in 8 (6 to 8 oz.) glasses (two to a glass, sticking up out of the rim). Spoon shrimp mixture evenly into (juice or cocktail glasses look nice). Note: Vinaigrette may be prepared ahead and stored in an airtight container in the refrigerator up to 1 week. Let vinaigrette come to room temperature before adding cooked shrimp.
Brandy's Crab Cakes Flake the crab meat if needed, and be sure it's not too juicy (it will be soft and messy though). Place crab meat in a bowl; add about 2/3 cup of bread crumbs; add one egg; add red and green bell pepper, green onion, parsley and some lemon juice. Mix it all together and shape into patties (makes about 8 patties). Dip each patty into flour, then dip into beaten eggs, then dip in remaining bread crumbs, coating both sides. Fry in your pan of hot oil or butter for approximately 3-4 minutes per side. The more you make the more butter/oil you'll need; if using butter, you want to try and get as many patties on at the same time because the butter will start to burn later on and can change the taste for the others.) We had the pleasure of Brandy's crab cakes on our trip to California in 2005. She brought the ingredients over to the beach (Steve Finn's beach house) and prepared them for us two different times. We thought "we'd died and gone to heaven!" It is labor intensive, but work the raves.
King Ranch Chicken
One-Dish Spaghetti and Meatballs
Cook spaghetti according to package directions. Drain and set aside. Saute Italian sausage, adding chopped garlic when sausage begins to brown. When fully cooked, drain grease and return sausage to pan. Add spaghetti sauce, stirring and heating through. Remove from heat and set aside. In a large bowl, combine cottage cheese, sour cream, cream cheese, parsley flakes and garlic powder. Heat 12 meatballs according to package directions. Place half of the spaghetti in a 9 by 13 inch baking dish sprayed with nonstick cooking spray. Spread cream cheese mixture over pasta. Place meatballs on top of cream cheese mixture. Top with remaining spaghetti. Pour sauce over spaghetti. Springkle with mozzarella cheese. Bake, uncovered, in a preheated 350-degree oven for 45 minutes. Serve hot.
Marilyn's Baked Salmon Fillets
Place salmon in greased shallow baking dish. Sprinkle with garlic and onion powder (pepper if desired). Melt butter and add paprika, Worcestershire and onions. Spoon mixture over salmon. Bake uncovered in preheated 350-degree oven about 25-30 minutes. A favorite recipe given to us by Tom's sister, Marilyn Levy.
Five Star Grilled Salmon
In a bowl, stir together black pepper, paprika, cayenne pepper, garlic, onion, thyme, salt and oil until mixture forms a stiff paste. Rub the paste on both sides of each salmon steak. Set on a platter, cover and refrigerate for 1 hour. Heat on oiled ridged grill pan over moderately high heat until it is smoking and in it saute the salmon for 4 minutes on each side or until cooked through. Transfer to plates and top with Mango Salsa (see recipe in the Salad section of my recipes). Theresa Todd gave this recipe to us and she highly recommends it! I had salmon in Santa Fe that came with a Mango Salsa. This is very close to what they served at Santa Cafe.
Tom and I have a prepared "rub" for salmon that we got in Seattle. It is called Etta's Salmon Rub. It has brown sugar in it and is sweeter. Tom coats the salmon with olive oil and then rubs the dry ingredients over both sides of the salmon filets. He cooks them over the grill. We both like our salmon well done, which is about 8 minutes a side on the Webber.
Hamburger Noodle Casserole (low fat)
Brown the ground beef and drain. Return to skillet and add garlic, tomato sauce, salt, pepper and sugar. Cover and cook over low heat 15-20 minutes. In medium bowl, mix together sour cream and softened cream cheese until smooth. Stir in onions. Cook noodles according to package directions; drain. In 2 1/2 quart baking dish, layer noodles, sour cream mixture, meat and grated cheese twice, ending with cheese on top. Bake in preheated 350-degree oven 30 minutes uncovered.
Necia's Oven Barbecue Brisket
Preheat oven to 250-degrees. Score the fat on the underneath side of the brisket. Rub Nature's Seasoning into the meat on both sides. Set brisket on a large section of heavy-duty aluminum foil. (This needs to be big enough to completely cover the brisket and seal it shut.) The fat side is down. I then pour the Masterpiece Barbecue Sauce over the top of the brisket, covering it. Next you seal the brisket shut and place in oven. I make sure there is a cookie sheet under the brisket in case it overflows some-which it usually does. This should slow cook for around 8 hours. This is especially easy to prepare overnight, or when you leave in the morning. Remove the brisket and pour liquid into a container. I then scoup as much of the fat off the top of the liquid. Slice brisket thinly across the grain. I place this in a pan and pour the liquid juice over the meat to keep it moist. Serve along or with hamburger buns or with more BBQ sauce. This is especially good with my Baked Beans.
A second way to prepare this is to use a package of dried French onion soup mixture. Sprinkle it over the brisket, rub into the meat, and add about 1/4 cup water for moisture. Seal and cook as above. This replaces the barbecue sauce and gives it a different flavor. Some people add liquid smoke for additional flavor or beer.
Don's Dry Rub for BBQ This stores very well in the freezer, so you can make large quantities if you like. Don Reynolds and Tom make this up to use on their brisket and pork loin that they cook Friday nights for our church group that attends "Fam Camp" at Camp Egan. Then they use it throughout the year on beef, pork and ham. Tom especially likes to use it on his Tri-Tip steak, which he cooks on his Weber.
Stuffed Bell Peppers
1 1/2 pound lean ground beef
Cook ground beef and onions till meat is browned. Drain any grease. Season with salt and pepper. Add tomatoes, water, corn, and Worcestershire sauce. Cover and simmer till rice is tender, about 20 minutes. Stir in 1 cup of the cheese. Stuff peppers and sprinkle remaining cheese on top. Stand peppers upright in a baking dish. Bake uncovered at 350 degrees for 20 to 25 minutes. Each pepper is a meal in itself. If someone doesn't like green bell peppers, just serve them the meat mixture by itself. It is delicious!
Wine and Beef Casserole
In a large covered baking dish, combine all the ingredients listed, including the meat. Cover and bake in a preheated 325-degree oven for 3 hours or 350 degrees for 2 hours. Serve over cooked noodles or rice. We really prefer noodles.
Not-So-Traditional Beef Stew
Preheat oven to 325 degrees. Combine onion soup mix, flour and seasonings in large zipper bag. Add stew meat and shake until all coated. Place meat in a covered baking dish and arrange all vegetables over meat. In a separate bowl, stir together cream of celery soup, ketchup and beef broth; whisk until smooth. Pour over the meat and vegetables, place parsley on top, cover and bake for 2-3 hours, or until beef is tender. To serve, remove parsley bundle and ladle stew into bowls. Garnish with chopped parsley if you want. The resource said they'd served the stew over mashed potatoes, but a baked potato was also great. We just ate it in bowls and it was delicious! We are definitely going to make this again. The gravy was so good and not spicy at all..
Marilyn's Chicken Cheese Rolls Pound chicken breasts to 1/2" thick. Sprinkle with garlic and onion powder. Spread each with 3 tablespoon cream cheese and chives. Dot with 1/2 teaspoon butter. Fold ends over filling and roll up. Wrap each with slice of bacon. Place in pan with ends of bacon placed on bottom, seam side down. Bake on top rack, or middle, in preheated 400-degree oven for 40 minutes or until chicken is tender and juices run clear when meat is pierced. Broil about 5 minutes if needed to crisp bacon. This is a recipe from Tom's sister, Marilyn Levy.
Carlene's Pork Chops & Sauerkraut
Pork chops are about 3/4 inches thick. (We have also used pork chops with bone-in and thinner, but we prefer the butterfly chops.) Brown the pork chops on both sides with a little oil or butter and remove from pan. Add 1 can of sauerkraut to bottom of dutch oven (I use my old pressure cooker, but don't pressure cook it). Add sliced onions on top of sauerkraut. Add browned pork chops on top of onions. Add second can of sauerkraut (liquid and all) on top of pork chops. Bring to a boil and then down to a simmer on top of stove for 1 1/2 hours. Check and see if any extra liquid (water) needs to be added. Our friend Carlene Steele gave us this recipe and it is EASY. It is slightly sweet and wonderful on a cold night. It is also good the next day warmed up.
Hazel's Chicken Broccoli Divan
In 2 quart oblong baking dish, arrange broccoli and chicken. Combine soup and milk and pour over broccoli and chicken. Top with cheese and bread crumbs. Bake at 450 degrees 20 minutes or until hot and bubbling. Serves 4. This is one of my son Jeff Wise's favorite recipes that his Grandmother Wise makes for him at Nags Head, N.C.
Slow Cooked Chicken 'n' Rice
In a 4-quart (or larger) slow cooker, combine all the ingredients; mix well. Cover and cook on the low setting for 4-5 hours. Add 4 ounces slivered almonds at the end and stir. I actually made a mistake and added a whole stick of melted butter and didn't notice that it made any difference. I had to add a little more liquid (broth) at the end because it seemed a little dry. I would not cook this longer than recommended. This is very easy and delicious! This is a Mr. Food recipe, so if you want more, go to www.mrfood.com.
Slow Cooked Beef Stew
Put the ingredients except for the flour and tomato paste into the slow cooker and stir to combine. Cover and cook on low for 8-9 hours or high for 4-5 until the beef is tender and potatoes are fork-tender. Stir the stew once or twice as it cooks if possible. 30 minutes before serving, transfer a ladle-full of broth to a small mixing bowl. Add the flour and tomato paste. Whisk until smooth, then stir the mixture back into the stew and cook for the remaining half hour. Serve hot. Enjoy! (makes 6-8 servings) Tom and I both think this is very good, especially on a cold night with a fire in the fireplace.
Pork/Chicken Green Chile Posole Stew
Saute onion and garlic in vegetable oil until soft. Put all ingredients in pot and simmer for 2 hours. You could slo-cook in cooker on low for 3 hours, too. *Good recipe for pulled pork is to put pork tenderloins or butt in crock pot a day in advance. Add 2 liters of coke and cook on low for 9 hours; then you shred.
Slow Cooked Cola Pot Roast
Sprinkle salt, pepper and garlic powder evnely over entire roast; place roast in a 6-quart slow cooker. Place carrots and onion around roast. In a medium bowl, combine remaining ingredients; mix well then pour over roast. Cover and cook on low setting for 7 hours, or until fork-tender. Slice and served topped with sauce and vegetables. This originally called for 2 tablespoons hot pepper sauce but it made it too hot for me. If you like the spicy flavor, add it on top of your individual serving. This is a Mr. Food recipe, so if you want more, go to www.mrfood.com.
Hazel's Pork Chop 'N Potato Bake
Brown pork chops in lightly greased skilled. Sprinkle with seasoned salt and set aside. Combine soup, milk, sour cream, pepper and 1/2 t seasoned salt. Stir in potatoes, 1/2 cup cheese and 1/2 can French Fried Onions. Spoon mixture into 9 X 13-inch baking dish. Arrange pork chops over potatoes. Bake covered at 350 degrees for 40 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes longer. Serves 6. This is another one of my son Jeff Wise's favorite recipes that his Grandmother Wise made for him at Nag's Head, N.C.
Deviled Swiss Steak
In large skillet, saute onion and garlic in oil. In mixing bowl, season flour with 3/4 t salt and 1/4 t black pepper. Dredge steak in mixture. Saute with the onion-garlic mixture until well browned. In medium mixing bowl, mix tomatoes, water, Worcestershire sauce, mustard, brown sugar, 1 1/2 t salt, and a pinch of black pepper and a pinch of paprika. Pour over meat in the skillet. Cover and let simmer over low heat about 1 1/2 hours. Makes 4 servings.
Holiday Brunch Casserole Cook sausage, drain and crumble. Place bread in well-buttered 9 X 13" baking dish. Sprinkle with cheese. Combine the next six ingredients. Pour evenly over the bread and cheese. Sprinkle sausage and optional ingredients over the top. Cover and chill overnight. Preheat oven to 325 degrees. Bake uncovered for about one hour. Tent with foil if top begins to brown too quickly. Serves 6. (I have cooked this recipe using a slightly different combination. However, this sounded good and I decided to add the green chilies for a little heat. I also think Braum's sausage is very good.)
Jan Williams' Egg Casserole Layer in 9 X 13" baking dish as follows: 1/2 smokies, 1/2 potatoes, all scrambled eggs, 1/2 velveeta cheese, 1/2 grated cheddar, 1/2 smokies, 1/2 potatoes, 1/2 velveeta, and 1/2 cheddar. Preheat oven to 350 degrees. Bake covered 1 1/2 hours or until cooked.. You can put this together and refrigerate overnight, too. Absolutely wonderful! Breakfast for the Lake Cook sausage, drain and crumble. Spread in 9 X 13" baking dish in layers as listed. Preheat oven to 350 degrees. Bake uncovered for 35 minutes. You can put this together and refrigerate overnight, too. (I also think Braum's sausage is very good.)
Breakfast Delight Arrange the crescent rolls on the bottom of a 9 X 13" baking dish. Place the ham on top of the rolls. Beat the eggs, milk, salt and pepper, set aside. Layer the hash browns over the ham, then pour the egg mixture over the hash browns. Top with cheese. Preheat oven to 375 degrees. Bake uncovered for 30 minutes.
Cheesy Breakfast Bake Place hash browns in a single layer in a greased 9 X 13" baking dish. Sprinkle with cheese and sausage or ham. In a bowl, beat eggs, milk, salt and mustard. Pour over cheese and meat. Cover and bake at 350 degrees for 1 hour. Uncover and bake 15 minutes longer or until edges are golden brown. Check if done by inserting a knife. If it comes out clean, breakfast is ready to eat!
Kaye Rhoades' Egg Sausage Casserole Place buttered bread down in 9 X 13" baking dish. Crumble sausage over bread. Mix next 4 ingredients together and pour over bread and sausage. Bake at 350 degrees for 1 hour. Mix the night before (cover) and refrigerate until morning. Then bake uncovered. Searve with salsa or picante. Kay makes this for our tailgaters on the mornings we have to serve brunch. It is a huge success with no leftovers!
Easy Holiday Breakfast Bake Heat oven to 400 degrees. Cook sausage, bell pepper and onion with sausage over medium heat, stirring occasionally, drain. Combine sausage mixture, potatoes and 1 1/2 cups cheese in greased 13 x 9 baking dish. Stire Bisquick mix, milk, pepper and eggs. Pour into baking dish. Bake uncovered 40-45 min. Sprinkle with remaining cheese. Bake 1-2 min. until melted. Serves 12.
Martha Stewart's Garlic-Roasted Chicken Breast
Martha Stewart's Tortilla Black Bean Casserole Recipes
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