Category: B.J. Cranford

Simple Chili

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Simple Chili

Ingredients

  • 1 lb. lean ground beef
  • 1 large onion, chopped
  • ½ green pepper, chopped
  • 1 15-ounce can of diced tomatoes
  • 1 15-ounce can kidney beans (optional)
  • ½ cup water
  • ¼ teaspoon finely ground pepper
  • 3 Tablespoons chili powder
  • 1 Tablespoon brown sugar

Instructions

  1. In a stock pot, brown the ground been. Add a bit of oil to the pot if the meat is very lean.
  2. Add onion & green peppers, mixing well.
  3. Add tomatoes, water, and the liquid from the beans (even if you don’t add the beans to the chili, use the liquid).
  4. Stir in the pepper, chili powder, and brown sugar, bring to a boil. Reduce the heat, cover, and simmer for 30-40 minutes.
  5. Spoon off the fat, add the beans if you like, cover and cook for 40 minutes or longer.
    6. *This recipe can easily be doubled or tripled.
https://www.broussardtable.com/simple-chili/

Hashbrown AuGratin

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Hashbrown AuGratin

Cook Time: 1 hour

Ingredients

  • 2 pounds hash brown potatoes
  • ½ cup chopped green onions
  • 1 cup Half ‘n Half
  • 2 cups grated Swiss cheese
  • ½ cup melted butter

Instructions

  1. Preheat oven to 350 degrees
  2. Put potatoes in a greased 9” x 13” baking dish.
  3. Add onions, cream, and cheese and stir gently.
  4. Pour butter evenly over top
  5. Bake for 1 hour.
https://www.broussardtable.com/hashbrown-augratin/

Poppyseed Bread

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Poppyseed Bread

Ingredients

    Bread
  • 3 cups flour
  • 2 ¼ cup sugar
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon salt
  • 1 ½ Tablespoon poppy seeds
  • 3 eggs
  • 1 ½ cup milk
  • 1 1/8 cup oil
  • 1 ½ teaspoon vanilla, almond, butter flavoring
    • Glaze
  • ½ cup sugar
  • ¼ cup orange juice
  • ½ teaspoon of vanilla, almond, butter flavoring

Instructions

  1. Preheat oven to 350 degrees
  2. Mix and beat bread ingredients for 2 minutes.
  3. Bake in four or five mini loaf pan for 45 minutes or 3 large (wide bottom) loaf pans for 50 minutes to 1 hour.
  4. Remove from pan as soon as baked and pour on glaze.
    5. Glaze
  5. Heat glaze ingredients in microwave and pour over warm bread.
    6. Wrap the bread in plastic wrap and foil.
https://www.broussardtable.com/poppyseed-bread/

Snickerdoodles

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Snickerdoodles

Yield: 8 dozen

Ingredients

  • 2 cups butter
  • 3 cups sugar
  • 3 eggs
  • ¼ cup milk
  • 1 Tablespoon vanilla extract
  • 6 cups of flour
  • 1 teaspoon salt
  • 1 ½ teaspoons baking soda
  • 2 teaspoons cream of tartar
  • ¼ cup sugar
  • 1 Tablespoon cinnamon

Instructions

  1. Preheat oven to 350 degrees.
  2. Cream butter and sugar.
  3. Add eggs, milk and vanilla. Blend well.
  4. Sift next 4 ingredients together.
  5. Gradually add to cream mixture.
  6. Shape into balls and roll into mixture of ¼ cup sugar and 1 tablespoon cinnamon.
  7. Bake on ungreased cookie sheet for 12-15 minutes.
https://www.broussardtable.com/snickerdoodles/

Seafood & Wild Rice

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Seafood & Wild Rice

Cook Time: 45 minutes

Yield: 10-12 Servings

Ingredients

  • 1 c. uncooked rice
  • 1 c. uncooked wild rice
  • 1 lb. shrimp, peeled deveined
  • 12 oz. crabmeat (fresh, canned, frozen)
  • 1 jar chopped pimento
  • 2 small cans sliced mushrooms
  • 2 cans cream of mushroom soup
  • ½ bell pepper, chopped
  • 2 onions, chopped
  • 2 c. chopped celery
  • ¼ c. slivered almonds
  • Salt & pepper to taste

Instructions

  1. Preheat oven to 350 degrees.
  2. Prepare rice according to package directions.
  3. Sauté onions, celery, pepper in butter. Add to cooked rice with shrimp, crab, pimento, and mushrooms.
  4. Put in greased casserole and season, pour soup over.
  5. Cover and bake 45 minutes at 350 degrees.
  6. Last 10 minutes, uncover and sprinkle almonds on top.
https://www.broussardtable.com/seafood-wild-rice/

Hot Chocolate Mix

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Hot Chocolate Mix

Ingredients

  • 4 oz. of bittersweet chocolate
  • ¼ cup of milk
  • 1 lb. powdered sugar
  • 1 pint of whipping cream

Instructions

  1. Melt the chocolate with the milk. Let cool.
  2. Whip the whipping cream, once whipped add the powdered sugar.
  3. Fold in the melted chocolate.
  4. Heat milk and add 2 heaping tablespoons per mug of milk.

Notes

If you use organic fresh milk and whipping cream, this should last 3-4 weeks in the refrigerator.

https://www.broussardtable.com/hot-chocolate-mix/

Garden Vegetable Casserole

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Garden Vegetable Casserole

Ingredients

  • 3 large red potatoes, peeled and sliced
  • 4 large carrots, peeled and sliced
  • ¾ lb. green beans, snapped
  • 4 yellow squash, sliced
  • 2 ½ c. shredded Monterey Jack (can use reduced fat to lower calories and fat)
  • 2 ½ c. milk (can use skim)
  • ½ c. flour
  • Paprika

Instructions

  1. Steam all vegetables until tender.
  2. Preheat oven to 350 degrees.
  3. Coat a 3 quart casserole with no stick cooking spray and layer potatoes on the bottom. Sprinkle with all but ½ c. of the shredded cheese.
  4. Top cheese with remaining vegetables.
  5. In a small saucepan, combine milk and flour with whisk and cook over low heat until thickened to make a white sauce. Season to taste. Pour over top of layered vegetables.
  6. Top with remaining cheese. Sprinkle with paprika.
  7. Bake at 350 degrees for 25-30 min.
https://www.broussardtable.com/garden-vegetable-casserole/

EE Chicken (Easy, but Elegant)

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EE Chicken (Easy, but Elegant)

Cook Time: 1 hour

Yield: 3-4 Servings

Ingredients

  • 8 slices Canadian bacon
  • 4 slices of bacon
  • 4 chicken breasts, filleted
  • 1 can cream of mushroom soup
  • 1 cup sour cream

Instructions

  1. Preheat oven to 350 degrees.
  2. Place Canadian Bacon in the bottom of a greased 13 x 9 inch baking dish.
  3. Cut chicken breasts in half and place one piece on top of each piece of Canadian Bacon.
  4. Place ½ strip of bacon on top of each of chicken.
  5. Bake at 350 degrees for 30 minutes.
  6. Combine soup and sour cream and spoon over all.
  7. Return to oven and continue baking for 30 minutes.
  8. Garnish each serving with chopped green onion tops or chives.
https://www.broussardtable.com/ee-chicken-easy-but-elegant/

Scrambled Egg Muffins

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Scrambled Egg Muffins

Cook Time: 25 minutes

Ingredients

  • ½ pound bulk pork sausage
  • 12 eggs
  • ½ cup chopped onion
  • ¼ cup chopped green pepper
  • ½ teaspoon salt
  • ¼ teaspoon pepper & garlic powder
  • ½ cup shredded sharp cheddar cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. Brown the sausage and drain.
  3. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper, &
  4. garlic powder.
  5. Stir in cheese & sausage.
  6. Spoon by 1/3 cup into greased muffin cups.
  7. Bake at 350 for 20-25 minutes.
https://www.broussardtable.com/scrambled-egg-muffins/

Stuffed Spud Soup

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Stuffed Spud Soup

Ingredients

  • 2 lbs. frozen hash browns
  • ½ c. melted butter
  • ½ c. chopped green onion
  • 1 can of cream of chicken soup
  • Salt and pepper to taste
  • 1 pint Half ‘n’ half
  • 2 c. shredded cheddar cheese for garnish
  • Parsley flakes (for garnish)

Instructions

  1. Thaw out hash browns in refrigerator overnight.
  2. Sauté onion in butter for 2 minutes.
  3. Add soup, half ‘n half and potatoes.
  4. Heat gently and garnish with cheese and parsley flakes.
https://www.broussardtable.com/stuffed-spud-soup/