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Permalink Reply by J.J. Smith III on June 15, 2012 at 19:54

Spicy Kielbasa Soup

1 pound smoked kielbasa, sliced and each slice cut into fourths,
2 medium-size onion, chopped ,
2 medium green or red bell pepper, cored, seeded, and chopped,
2 celery rib with leaves, thinly sliced,
8 garlic, cloves, minced ,
4 cans (14-1/2 ounces each) reduced sodium and fat free chicken broth,
2 can (15-ounces) black beans, drained and rinsed,
2 can (14-1/2 ounces) fire roasted crushed tomatoes,
2 small fresh zucchini squash, sliced ,
2 medium carrot, shredded,
2 tablespoon dried parsley flakes,
1/2 teaspoon crushed red pepper flakes,
1/2 teaspoon black pepper,
6 green onions (white and some green), chopped.

In a nonstick skillet, cook kielbasa over medium heat until lightly browned. Add the onion, bell pepper, celery, and garlic; cook an additional five minutes. Add and stir chicken broth, beans, tomatoes, zucchini, carrot, parsley, red pepper flakes, and pepper; cover and cook on a low simmer for one hour, stirring occasionally.

Remove from heat and serve in soup bowls.

Serve with a sprinkle of green onions and Tabasco Sauce, to taste.

In MemoriamPermalink Reply by Robert Burris on June 15, 2012 at 20:06

Hey, great JJ. I think we can have some fun and good eating on here. Yea, good buddy....

In MemoriamPermalink Reply by Robert Burris on June 16, 2012 at 12:02

JJ. you'll have to excuse this Cajun, I have no idea what Kielbasa is. The recipe sounds great though.

Permalink Reply by J.J. Smith III on June 16, 2012 at 13:37

Kielbasa is a Polish smoked sausage.

You "Cajuns" might like andouille...

Permalink Reply by Sue OldsWidow on June 16, 2012 at 16:58

Peanut butter bars

1 white or yellow cake mix

1 egg

1/2 cup peanut butter(crunchy)

mix all ingredients above adding water to make it a consistency you have to spread into the 13/9 greased pan(dough should be stiff.

Bake 350 degrees for 25 min or until a toothpick inserted in center comes out clean

easy frosting

1 can of white frosting

1/4 cup of peanut butter

mix well and spread on bars while they are still warm

In MemoriamPermalink Reply by Robert Burris on June 20, 2012 at 17:58

Fig Cake Recipe

1/3 c. hot water
2 eggs
2 1/2 c. flour
1 c. sugar
3/4 c. butter
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. vanilla
2 pt. figs, cut and mashed

Mix all the ingredients together and put them in a greased and floured pan. Bake at 350 degrees for about an hour. Take a toothpick and check it until the toothpick comes out clean.

In MemoriamPermalink Reply by Robert Burris on June 20, 2012 at 18:03

I thought, I'd post a few things for the summer first. I have to measure some of my dishes, I just put this and that...lol

In MemoriamPermalink Reply by Robert Burris on June 23, 2012 at 18:59

Corn Maquechoe

12 ears fresh corn
1/2 c. cooking oil
2 large onions, finely chopped
4 clove garlic, chopped fine
salt and cayenne pepper
black pepper to taste
1 egg yolk
1/2 c. sugar
1 c. milk

Cut and scrape the corn from the cob into a large bowl. Put the cooking oil, corn, bell peppers, onions, garlic, black pepper, cayenne pepper and salt in a large pot and cook down, stirring continuously so it will not stick. About 15 minutes before the corn is cooked, mix egg yolk, sugar and milk into a small bowl and heat. And beaten mixture to corn and cook until thickened and corn is done.

There is several different ways to cook this recipe, so I plan on posting some more of them. You will love all of them.

Permalink Reply by Jan Carter on June 23, 2012 at 19:05

WOW...I gotta try that one Robert

In MemoriamPermalink Reply by Robert Burris on June 23, 2012 at 19:12

Miss Jan, we have alot of veriations of this recipe, I plan on post some more of them. I'm cooking this one to go with supper.

In MemoriamPermalink Reply by Robert Burris on June 23, 2012 at 20:07

Wow, so good, I like, I love it, I want some more of it....lol

In MemoriamPermalink Reply by Robert Burris on June 24, 2012 at 14:16

Corn Maquechoe: The easy way, this is a shorten version of the one I posted yesterday. Take a half a stick of butter and saute' a half and oinion and half a bell pepper until tender, then add one can of whole corn and one can of cream style corn, along with one cup of milk. Season with salt and pepper or Cajun seasonal, how ever you like it seasoned. Cook it on low for a few minutes and your ready to eat. Sai Bon!