CREAMY GARDEN DELIGHT

This is from Beverly Lewis Amish

Heritage Cookbook.

I decided to make it when I was in WalMart today and I didn't have the recipe with me.  So, I
forgot the mushrooms.  Also, they did not have any zucchini so I used yellow squash.  I used a green
pepper instead of the red pepper, and substituted carrots and celery for the mushrooms.  When I
started the layering process, I thought I didn't have enough vegetables, so I opened a can of corn.  Then
when I poured on the milk and egg mixture, I was concerned it might not be enough liquid, so I added another egg and a bit more milk, and I put in some minced garlic.

It turned out to not be at all CREAMY, more like a quiche or a breakfast casserole.......but I may make it again, next time using MORE vegetables and more liquid.

Mushroom Sauce

I needed a sauce to put over last nights turkey loaf, which was kind of bland.

I melted four tbsp. of butter in a heavy pan
then added four ttsp of flour and cooked it for a few minutes
(I  think about three minutes, maybe more)
added a dollop of Dijon Mustard
and some garlic pepper and brought it to a boil
and then simmered until thick, and then added  a jar of
mushrooms.  I also added about 2/3 cup of chicken broth
(canned).   This was ABSOLUTELY DELICIOUS and
revived the leftover turkey loaf perfectly.

Scalloped Asparagus and Turkey Loaf

Next time, I will add more liquid.  And I am pretty sure there will be a next time.

needs more seasoning and a sauce or gravy would be a good addition.

BOTH RECIPES are from Beverley Lewis's Amish cookbook

Jambalaya

I had prepared jambalaya from a boxed mix before,but never from scratch, but I made my own today for lunch.

I chopped an onion and cooked it in one tablespoon olive and a bit of butter, until soft.
Then I added a can of diced tomatos
some minced garlic
seven ounces of ANDOUILLE sausage cut into quarter inch slices
a half cup of water
3/8 cup of rice
and some sweet pepper relish

I cooked this for twenty minutes (covered) waiting for the rice to become tender.
It was starting to dry out and the rice was not yet tender, so I added
some ketchup and water to give it more cooking liquid.  Then I put
about 1/3 lb of cooked shrimp on top,  covered it and cooked it a
minute more, then covered it and let it sit.  The rice absorbed the
liquid nicely.

And it was VERY GOOD.

I served it with cheesy corn biscuits, which I made from a mix:  MARIE CALLENDERS CHEESE BISCUI MIX that I got at the Dollar Tree.  I added some shredded cheese, a half a can of corn and a bit more milk.

Orange Sweet Potato Wedges

I prepared this for supper tonight, very good!!

Creamy Andouille Sausage and Vegetable Soup

Rachael Ray is always cooking with Andouille Sausage, so when I saw it on sale, I decided to buy some and try it.  This recipe is my own creation.

CREAMY ANDOUILLE SAUSAGE and VEGETABLE SOUP

cook one chopped onion in butter for a few minutes until soft
slice sausage into thin "coins"
brown a tiny bit in the same pan with the onions
(push them to the sides"
take three tablespoons of flour and toss into the meat and onion mixture
add three cups of milk
stir together until it all starts to thicken

Then add
one can of creamed corn
a cup of cooked peas
a can of white kidney beans
a dash of hot sauce
some pepper
some Lawry's Seasoned Salt
and some minced garlic

at this point it seemed a bit thick, so I added
a half a can of chicken broth
and continued to simmer to blend the flavors,  until desired thickness

serve over corn bread of Paula Deens Cornbread Casserole

Microwave Egg Custard for One (or two)

Egg Custard for One

Use a microwave-safe cereal or soup bowl. Crack one egg into it and beat with a fork. Add two tablespoons sugar and a tiny pinch of salt and stir well. Add 3/4 cup milk, a tiny pinch of nutmeg, and a few drops of vanilla. Stir very well, making sure the egg is incorporated. Put in the microwave for 15 minutes, power level 3. (Make sure not to cook this on high!) It should be set, with just a bit of jiggle in the middle. 

I tried this, and it worked well, but it was not sweet enough.

Next time, I doubled the recipe and added five tablespoons of sugar.  I had to cook it an extra five or six minutes, and it was very good, but had some "sweet water" floating around in the bottom.