Category: Rhonda Broussard

Broccoli Salad

Print
Broccoli Salad

Ingredients

  • 4 crowns of fresh broccoli chopped fine
  • 1 red onion chopped fine
  • 1/2 of bacon fried crisp, drained, crumbled
  • 1 cup golden raisins
  • 1 cup sunflower seeds
  • shredded cheddar
    • Dressing
  • ½ cup mayo or miracle whip
  • ¼ cup white vinegar
  • ¼ cup sugar
  • (double as needed)

Instructions

  1. Wash and chop broccoli. Add onions and cheese to taste.
  2. Combine dressing ingredients and whisk until the grainy texture disappears. Pour over salad just before serving.
  3. Refrigerate leftovers – it will still be good the next day – just not as crisp.
https://www.broussardtable.com/broccoli-salad/

Oven-Barbequed Brisket

Mark McGee – Calvary’s Cooking

Print
Oven-Barbequed Brisket

Ingredients

  • 8-10 lb. brisket
  • 1 c. bottled barbeque sauce
  • ¼ c. Worcestershire sauce
  • ¼ c. liquid smoke
  • ½ c. water
  • 1TBSP garlic powder
  • 2 tsp. celery salt
  • 2 tsp. Tony’s Seasoning
  • 2 tsp. lemon pepper
  • 1 c. chopped onion

Instructions

  1. Place brisket, fat side up in a large pan.
  2. Combine all other ingredients, mix well and pour over brisket.
  3. Seal with foil and bake at 300 degrees for 5-6 hours.
  4. Cool about an hour.
  5. Wrap brisket in foil and pour sauce into separate container – refrigerate overnight.
  6. Before serving – remove congealed layer of fat from sauce.
  7. Scrape or cut fat off meat and slice.
  8. Return meat to baking dish and pour sauce over all.
  9. Warm in oven 1 – 1 ½ hours at 300.
https://www.broussardtable.com/oven-barbequed-brisket/

Breakfast Wellington

Print
Breakfast Wellington

Ingredients

  • 1 pound ground hot sausage
  • ½ (10-oz) package frozen chopped onions (I use seasoning blend)
  • Pepper to taste
  • 1 (10-oz) package frozen chopped broccoli
  • 1 (8-oz) package garlic cheese
  • ½ cup sour cream
  • 2 (8-count) cans crescent rolls (4 cans of the large 6 count crescent rolls)
  • 1 egg
  • 1 ½ teaspoons water
  • Dill

Instructions

  1. Preheat oven to 375 degrees.
  2. Brown sausage with onions until sausage is crumbly; drain.
  3. Stir in broccoli and cook until tender-crisp.
  4. Season with pepper to taste.
  5. Add cheese and cook until it begins to melt, stirring constantly.
  6. Stir in sour cream.
  7. Remove from heat. Let stand 10 to 15 minutes.
  8. Arrange the crescent rolls in “sun” shape on 15” round baking stone (I use a perforated pizza pan). Bases overlapping in center and points go to the outside of the circle.
  9. Spoon the mixture around the center of the rolls.
  10. Fold points over filling and tuck under base at center. (Filling may not be completely covered)
  11. Beat the egg and water together. Brush over the top.
  12. Sprinkle dill over all.
  13. Bake at 375 for 20-25 minutes.
  14. Let stand 5 minutes.
  15. Slice in 1 to 1 ½ inch slices.
    16. There is enough sausage mixture for 2 rings with this version.
https://www.broussardtable.com/breakfast-wellington/

Apple-Topped Chops

Print
Apple-Topped Chops

Yield: 6 servings

Ingredients

  • 6 pork chops (3/4 to 1 inch thick)
  • 1 tablespoon vegetable oil
  • 1 medium onion, thinly sliced into rings
  • 1/2 cup raisins, divided
  • 3 Appless, cut into 1/2-inch slices
  • 1 cup apple juice
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil, crushed
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves

Instructions

  1. Preheat oven to 350°
  2. In a large skillet, brown pork chops in oil over medium heat. Place in an ungreased 3-qt. baking dish.
  3. Place onion rings over the chops. Sprinkle with two-thirds of the raisins. Arrange the apple slices on top and sprinkle with remaining raisins.
  4. Combine the apple juice, brown sugar, salt, basil, nutmeg and cloves; pour over all.
  5. Cover and bake at 350° for 1 hour.
  6. Uncover and bake 30 minutes longer or until meat is tender.
https://www.broussardtable.com/apple-topped-chops/

Apple Caramel Dip

Print
Apple Caramel Dip

Ingredients

  • 16 oz. package of cream cheese, softened
  • 1 cup powdered sugar
  • 16 oz. caramel sauce
  • Bag of Heath Bits with chocolate milk (found in baking section)

Instructions

  1. Mix Cream cheese and powdered sugar. Spread on serving tray (dish).
  2. Top with caramel sauce. Then top with Heath Bits.
  3. Dip with apples.
https://www.broussardtable.com/apple-caramel-dip/

Shrimp Creole

Print
Shrimp Creole

Ingredients

  • 2/3 c. oil
  • 1/2 cup flour
  • Pict sweet seasoning blend (frozen),
  • 3 tsp salt,
  • dash or two of Tony's
  • 2 8 oz cans of tomato sauce
  • 2 tsp lemon juice
  • 2 lbs. peeled, deveined shrimp
  • rice

Instructions

  1. Stir oil and flour together and brown over low heat, until the color of chocolate.
  2. Add 2 cups hot water and bring to a boil.
  3. Add pict sweet seasoning blend, salt, Tony's, tomato sauce, and lemon juice.
  4. Boil on low heat for 15 minutes.
  5. Add shrimp and cook for 15 more minutes.
  6. Serve over rice.
https://www.broussardtable.com/shrimp-creole/

Tiger Butter

Print
Tiger Butter

Ingredients

  • 1 pkg of white almond bark (melted)
  • 1 cup chunky peanut butter
  • 1/2 cup semi-sweet chocolate chips (melted)

Instructions

  1. Melt white almond bark in microwave.
  2. Stir in chunky peanut butter.
  3. Spread on wax paper in 9 x 12 pan
  4. Melt semi-sweet chocolate chips. Drop by spoonfuls onto almond bark/peanut butter mixture. Using a butter knife, swirl the chocolate throughout the mixture.
  5. Chill 20 - 30 minutes. Break or cut apart.
https://www.broussardtable.com/tiger-butter/

Roasted Pork Tenderloin and Vegetables

Print
Roasted Pork Tenderloin and Vegetables

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Ingredients

  • 2 ¾ lb. pork tenderloins
  • 4-6 red potatoes, scrubbed and cut into bite sized pieces
  • 3-5 carrots, peeled, washed and cut into ¼ inch slices ( I like to cut at an angle)
  • 1 large onion cut into 8-10 wedges
  • 2 bell peppers cleaned and cut into 1 inch pieces
    • GLAZE
  • 2/3 cup apple jelly
  • 2 TBSP oil
  • 2 tsp. dry mustard
  • 1 tsp. dried marjoram leaves (or parsley leaves if you can’t find this)
  • 1 tsp garlic powder
  • ½ tsp. salt
  • ¼ tsp. pepper

Instructions

  1. Heat oven to 450.
  2. Place vegetables around side of ungreased 15 X 10 baking pan. (get a foil pan!!)
  3. Combine glaze ingredients, cooking over low heat until smooth, stirring constantly.
  4. Brush about ½ glaze mixture over vegetables.
  5. Bake for 25 minutes.
  6. Remove pan from oven.
  7. Turn vegetables
  8. Place tenderloins in center of pan.
  9. Brush pork and vegetables with remaining glaze.
  10. Bake 25-30 minutes longer.
  11. Let pork stand 10 minutes before slicing.
  12. You can slice your vegetables and refrigerate the night before, but the cut potatoes need to be kept in water. Turn the potatoes out on some paper towels and dry them well before cooking.
https://www.broussardtable.com/roasted-pork-tenderloin/

Shrimp & Corn Chowder

Print
Shrimp & Corn Chowder

Total Time: 20 minutes

Yield: 10-12 Servings

Ingredients

  • ½ stick butter
  • 8 oz. cream cheese
  • 1 pint half & half
  • 3 cans cream of potato soup
  • 8 oz. fresh mushrooms, sliced
  • 1 can cream of mushroom
  • 2 cans nibblet corn
  • 1 c. chopped green onions
  • 3 pounds peeled/ deveined shrimp
  • seasoned salt/hot sauce

Instructions

  1. Melt butter in large sauce pan.
  2. Add mushrooms and green onions.
  3. Saute’ until tender. Reduce heat to low.
  4. Add cream cheese, stirring until blended.
  5. Stir in soups and corn.
  6. Add shrimp, half & half, seasoning and hot sauce to taste.
  7. Cook for 15 – 20 minutes.
    8. *May substitute chicken, crawfish, or crab for the shrimp. You can use canned mushrooms. I usually double the recipe.
https://www.broussardtable.com/shrimp-corn-chowder/