Yikes, another week of the shelter-in-place order and another week of cooking every single meal for my family.
Like many people, I found myself cooking more than ever during this time. No school lunches. No meeting lunches. No birthday lunches. No reprieve. I enjoy preparing meals but, even so, I never noticed how much we routinely eat out for lunch or dinner. I am not sure if it is to keep myself busy or to keep my family fed, but I found myself constantly cooking during the isolation time.
Another thing that I realized: I did not fully plan family meals on a weekly basis. Many times, I would decide what we were having for dinner at the spur of the moment and make a quick run to the grocery store. With the shelter-in-place order, I have tried to limit my trips to the grocery store to once a week. That was a big change for me. I would sometimes go to the grocery store every other day.
I quickly needed a new approach to planning for our meals. Our family started a list of things to eat each week. I tried to give everyone input and tried to be creative with our meals, but quickly ran out of good ideas. That’s when this “magical email” arrived!
I did not think much of it at first and thought it might be a spam request, but upon closer inspection, the email invited me to be a part of a recipe exchange. I know many of you received the exact same email: you may have gotten it from me. I am sorry, but I was desperate for new recipes and for inspiration for our next week’s dinners. The email promised that if I send a recipe to the person on the list and then copy and paste the message and email it to 20 of my friends, I could receive 35 new recipes. I was “in” and quickly submitted a recipe and forwarded the email to 20 “cooking friends” or victims depending on how you look at it.
Sure enough, the next morning I had received about five new recipes. The day after that, a couple more recipes, and then a couple of more over the next several days. Each morning, the emails greeted me like it was Christmas Morning, but with recipes. Even the thought of making something new and different was enough for me.
This week, I am armed with new and exciting things to cook for my family. I want to thank everyone for responding and passing along this email. We will all get through this, and I hope you are staying home and staying safe. Perhaps several of these recipes will inspire your next dinner.
Mamie’s Lettuce Wraps
Mamie Hollingsworth is a fabulous cook and I knew her submissions would be delicious and creative.
Mix 1 lb. ground turkey (browned), water chestnuts (diced), sautéed carrots (diced)- sauté in sesame oil, mushrooms (chopped), garlic, and ginger. Combine all and add a dash of soy sauce and rice wine vinegar. Cook until flavors meld.
Spoon into butter lettuce with brown rice and garnish with cilantro.
Mamie’s Easy Tomato Basil Soup
Combine 1 jar (26 ounce) of good quality tomato basil spaghetti sauce and 1 pint of half and half. Whisk together (or use immersion blender) and slowly heat. Add handful of Parmesan and combine until melted. Top with a crouton, more shredded parmesan cheese, fresh basil and a drizzle of olive oil. Serve with grilled cheese.
Amanda’s Jambalaya
Amanda Slack submitted this super easy and tasty jambalaya recipe. I did not have shrimp so I substituted 2 lbs. of cubed chicken breast (uncooked) and it turned out great. It also makes a lot, so plan to share with a friend in need.
1 can Rotel
1 can beef consommé
1 can French onion soup
2 lbs. shrimp (shelled and deveined)
2 cups Uncle Ben’s converted rice
1 lb. smoked sausage (cut into pieces)
2 bay leaves
1 stick butter
Chopped green onions
Mix all together and cook covered for one hour on 350. Uncover and bake 30 more minutes.
Shelley’s Crawfish and Rice
Shelley Shepherd submitted a recipe similar to the jambalaya but used crawfish tails.
1 Can French Onion Soup
1 Can Low sodium Cream of Mushroom soup
1 Can Regular Rotel
1 Cup rice (It can be white rice but a wild rice blend is great, too)
1 package crawfish tails
Green bell pepper
3-4 tablespoons butter
Heat soups, tomatoes, butter and bell pepper on top of the stove...spray a casserole dish (you can use 13X9 for a thinner dish or I used a big Square casserole dish and it was deeper) with non-stick spray and add the rice and crawfish. Pour soups on top and stir all together and then dot the top with butter.
Cover with foil and bake on 350 for about 45 minutes, then take the foil off and continue for another 15 minutes to get brown on the edges. Serve with French bread and a salad.
Lesley’s Ham and Tomato Pie
I love anything cooked in a pie crust, and Lesley Miley’s Ham and Tomato Pie is perfect for a quick and simple dinner.
8 ounce package of diced, cooked ham
4 green onions, thinly sliced
1 - 9 inch frozen unbaked pie shell
1 tablespoon Dijon mustard
1 cup shredded mozzarella cheese, divided
2 medium Roma tomatoes, finely sliced
1 large egg
1/3 cup half-and-half
1 tablespoon chopped fresh basil
Salt and pepper to taste
Sauté ham and green onions in a large nonstick skillet for about five minutes until ham is brown and any liquid evaporates. Brush the bottom of the pie shell with mustard and sprinkle with 1/2 cup mozzarella cheese. Spoon ham and onion mixture evenly over cheese in top with a single layer of sliced tomatoes. Beat the egg and a half and half until well mixed and pour over the tomatoes. Sprinkle with the basil and salt and pepper to taste. Add the remaining 1/2 cup of mozzarella cheese.
Bake at 425° for 20 to 25 minutes or until lightly browned and set. Allow to cool for 20 minutes before slicing. Great served with a side salad.
Lizzy’s Pepperoncini Roast
Lizzy is our church’s children’s director. She always has a great and easy recipe to share.
1 package dry ranch dressing mix
1 can beef broth
1 jar sliced pepperoncini peppers
1 beef rump roast
Rub roast with ranch mix. Place in crockpot and pour beef broth around roast. Add the jar of peppers including their juice and cook on high for 4 1/2 to 5 hours. Serve on buns with provolone cheese.
Laura’s Yum Yum Sauce
(or Pink Sauce)
I was able to hold it together when most stores closed; however, I had to take a pause when my beloved OEC closed a few weeks ago. I realize that there is no good reason that I should eat a plate of fried rice covered with their wonderful pink sauce, but it is one of my comfort foods. Laura Barbour sent in this recipe and I think it tastes just like pink sauce. I think it will help me hold it together until I can again enjoy a large styrofoam box of fried rice and sauce.
2 cups mayonnaise
2 tablespoons ketchup
2 tablespoons butter, melted
1 tablespoon garlic powder
2 teaspoons onion powder
1 tablespoon paprika
1/4 cup water (more or less depending on consistency of sauce)
2 to 3 tablespoons sugar, more or less depending on how sweet you would like it
1 teaspoon red chili paste or Siracha Sauce (you can use hot sauce)
1/2 teaspoon ground ginger
Combine all ingredients in the food processor and blend well. Best if made a few hours before serving. Great on fried rice or as a dipping sauce for veggies. Store in refrigerator.
Mary Preston‘s Spinach and Strawberry Salad
Mary Preston Dubberly submitted this delicious salad recipe. It is a classic and strawberries are perfect right now.
2 lbs. of fresh spinach
1 qt. fresh strawberries, halved
1 - 12 oz. package slivered almonds, toasted
1 - 2.25 oz. package sliced almonds, toasted
Remove stems from spinach wash leaves. Allow to dry. Tear spinach into bite-size pieces. Combine spinach, strawberries, and almonds in a large bowl. Cover and chill.
When ready to serve toss with poppy seed dressing.
Poppy Seed Dressing
1/2 cup sugar
1/4 cup apple cider vinegar
1 1/2 teaspoons finely chopped onion
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1/2 cup vegetable oil
1 tablespoon poppy seeds
Combine first five ingredients in the container of an electric blender. Process for about 30 seconds. With blender on high, gradually add the oil in a slow steady stream through the opening lid. Stir in poppy seeds. Cover and refrigerate until needed.
Kathryn’s Hoka Hot Fudge Pie
Kathryn Cotton shared this easy and delicious pie that should bring back fond memories for those who attended Ole Miss when the Hoka theater’s Moonlight Café’ was a favorite spot for a sandwich or treat.
Preheat oven to 350°. Melt one stick of butter in a pie pan. Then add 1 1/2 cups of flour and 3 tablespoons of cold water. Cook 3 to 5 minutes. Cool 15 minutes.
Mix 1/2 cup self -rising flour, 1 cup sugar, and 6 tablespoons of cocoa. Then combine and add one stick of butter, melted, two eggs, 1 teaspoon vanilla. Pour mixture in the pie pan and cook for 25 minutes (20 if you like it gooey.) Serve warm topped with vanilla ice cream.
