Email: studioproductions.cody@gmail.com
Tancy Mitchell: 207-592-0660
Cody Mitchell: 207-798-2126
Cauliflower Casserole
1 head cauliflower, broken into flowerettes
½ cup chopped onion
½ cup chopped peppers (green and/or sdweet colored)
1 can Rotel tomatoes (mild or more spicy, as desired)
1 cup crushed cracker crumbs
1 ½ cups shredded cheddar cheese (6 oz)
Blanch cauliflower in boiling water for just a few minutes.
Saute onion and peppers, just to soften a bit.
Reserve ½ cup cheese; combine rest of ingredients in a large bowl. Mix well.
Turn into a suitable casserole dish and bake at 350 degrees for 30 minutes.
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Cookin' with Tancy No. 3 in HD:
Creole Jambalaya
½ teaspoon thyme
2 Tbsp olive oil 2 Tbsp. chopped parsley
2 onions, chopped 1 Tbsp. sugar
2 stalks celery, chopped 1 ½ cups chicken, cooked & diced
½ green pepper, chopped 4 links (about ½ lb) sausage*
4 cloves garlic, minced ½ -1 lb cooked Maine shrimp
1 14-oz. can diced tomatoes salt, pepper, cayenne pepper
1 6-oz can tomato paste Brown rice, cooked
½ cup water (more if needed)
Saute onions, celery, green pepper & garlic in butter & olive oil until veggies are beginning to soften. Add tomatoes, tomato paste, water, thyme, parsley & sugar. Stir well; bring to a simmer and cook for about 30 minutes, stirring frequently. Add chicken, sausage & shrimp. Season to taste with salt, pepper and cayenne. Serve over brown rice or stir rice into jambalaya, turn into casserole dish and bake at 350 degrees about 30 minutes.
* Your favorite type sausage, such as Kielbasa, Italian sweet or hot, etc.
Serves 6 – 8
Adapted by Tancy Mitchell from Tea Time at the Masters
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Cloudy with a Chance of Meatball Vegetable Soup:
1 medium onion, peeled & chopped
2 carrots, peeled & chopped
2 stalks celery, chopped
2-3 cloves garlic, minced (optional)
2 Talespoons olive oil
4 cups chicken stock (store-bought is fine)
1 can kernel corn, drained
1 can diced tomatoes
1 can beans (navy, kidney, your favorite), drained and rinsed
1 bunch bok choy, washed & chopped
Meatballs*
Saute first four ingredients in oil until veggies begin to soften.
Add chicken stock; simmer for about 15 minutes. Add rest of ingredients. Cook another 15-20 minutes.
Meanwhile, make the meatballs:
8 oz (or more) ground beef
¼ cup finely chopped onion
½ cup breadcrumbs (I use Italian seasoned)
1 egg, beaten
Salt & pepper to taste
Mix all ingredients. Roll into small meatballs and place on baking sheet (give a light spray with Pam olive oil). Bake at 425 degrees for about 12 minutes. Add to soup.
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Tuesday Night Macaroni & Cheese:
2 cups elbow macaroni
1 egg, beaten
1 cup sour cream
2 cups cottage cheese
2 cups shredded cheddar cheese
1 teaspoon salt
1 teaspoon dry mustard
Dash or two or three cayenne pepper
Cook macaroni according to package directions; drain, set aside.
In large bowl beat egg. Add rest of ingredients; mix well.
Add drained pasta; mix well.
Turn into lightly greased casserole.
Bake, covered, at 350 degrees for 45 minutes. Uncover, sprinkle with paprika.
Bake an additional 15 minutes.