CHATTANOOGA BARBECUED SHRIMP AND PINEAPPLE KABOBS

CHATTANOOGA BARBECUED SHRIMP AND PINEAPPLE KABOBS

1 c. bottle Italian dressing 1/2 c. chili sauce 1 tbsp. lemon juice Pepper to taste 1 1/2 lbs. med. shrimp, peeled, deveined and dried well 1 onion, cut into 2 inch pieces 1 lg. green pepper, cut into 2 inch pieces 1/4 fresh pineapple, cut into 2 inch pieces, place with 1 box cherry tomatoes Orange and lemon slices In 2 quart bowl, mix dressing, chili sauce, lemon juice, and pepper. Add shrimp and stir to coat well. Cover and refrigerate overnight. Drop onion and green pepper into boiling water for about 1/2 minute. Drain and dry thoroughly. Alternate shrimp, onion, green pepper, pineapple, tomatoes and orange and lemon slices on skewers. Brush with marinade. Place on barbecue and cook on one side. Turn and cook other side until shrimp is pink and tender, about 10 to 15 minutes. Serves 5-6.

CHESAPEAKE BAY FRIED SCALLOPS

CHESAPEAKE BAY FRIED SCALLOPS

1 qt. cleaned scallops 1 tbsp. olive oil 1 tbsp. lemon juice 1/2 tsp. chopped parsley 1/2 c. cream 1 tsp. chopped chives Salt and pepper, lightly applied 2 beaten eggs 1/2 c. flour Drain, don't wash, scallops; leave them to stand in a mixture of cooking oil, lemon juice, parsley, chives, salt and pepper. Drain well again and, if frying, dip them in a combination of eggs, flour, and cream. Place scallops in a wire basket and fry in deep fat at 375 degrees until light brown. Place in 300 degree oven for a few minutes. If broiling, arrange scallops flat, not in layers, until lightly brown. Watch them to prevent over cooking.

ROCKYTOP ALASKA HALIBUT BAKE

ROCKYTOP ALASKA HALIBUT BAKE

2 lb halibut fillet 1 cup sour cream 1 cup mayonnaise 1/4 cup chopped green onions 3 tablespoons freshly squeezed lemon juice 2 cups crushed Ritz crackers 1 large yellow onion, sliced 1/4 cup butter Melt butter in a large frying pan. Add sliced onion and sauté until onion is translucent then spread evenly over bottom of baking pan; set aside. In a bowl mix together sour cream, mayonnaise, green onions and lemon juice. Arrange halibut over top of onions. Spread sour cream and mayonnaise mixture over the top of the halibut. Sprinkle with crushed Ritz crackers. Bake at 375°F for 40-50 minutes (depending on thickness of fish). Enjoy!

TENNESSEE SEAFOOD LOVER'S GUMBO

TENNESSEE SEAFOOD LOVER'S GUMBO

You will need a very large heavy pot (at least 2 gallon) for this recipe!! Quantities and kinds of seafood can be amended to account for taste, availability and pocketbook without damaging the recipe. SEAFOOD: 1 lb. fresh white fish, cut into 1 inch chunks (any firm white fish will do) 2 lbs. fresh shrimp, heads & shells removed & used for fish stock) 2 lbs. fresh lump crabmeat with shell fagments removed 2 pts. fresh oysters 1 lg. can (approx. 2 cups) baby clams, strained (use juice for fish stock) 8 c. basic fish or seafood stock VEGGIES: 2 c. onion, chopped 2 lg. cloves garlic, minced 2 c. fresh celery, chopped 2 c. fresh sweet bell pepper, chopped 2 c. sliced fresh okra 1 lg. can (approx. 1 lb.) canned whole tomatoes, crushed & drained 2 c. tomato sauce 6 c. white rice, cooked 1 c. butter SPICES: 4 tsp. gumbo file powder 2 tsp. ground red (cayenne) pepper 2 tsp. white pepper 2 tsp. ground black pepper 2 tsp. sweet paprika 1 tsp. dried thyme leave 1 tsp. dried oregano leaves 1 bay leaf, crushed 2 tsp. Tabasco sauce BASIC FISH OR SEAFOOD STOCK: this is best prepared ahead of time. At my house, over the year, whenever we have seafood or fish, fish bones, and shells from crabs, shrimp, and occasionally lobster are boiled for stock and frozen. When making the stock, always boil the discards for 12 to 36 hours, depending on your schedule, etc. then remove and strain the broth to remove the solids. Return the liquid to the pot and boil to reduce until very concentrated. The volume will be determined by the amount of time you have to devote to the task, but I always try to reduce it to about 1/4 the original volume. The resulting stock has concentrated flavor and can be reconstituted with water to meet the need. Freezes well. GUMBO: Combine the seasonings in a small bowl and set aside. In the large pot melt the butter over medium heat. Add the onion, celery, bell pepper and garlic. Cook these until they start to get soft, stirring constantly. Increase the heat to high and stir in the seasoning mix and okra. Cook 6 minutes stirring constantly. Reduce the heat to medium and add the tomatoes and tomato sauce. Continue cooking for 5 minutes stirring constantly. During this time, the mixture will want to stick to the bottom of the pan. Continually scrape the pan bottom with a spoon. The scrapings will add to the flavor of the gumbo as well as decrease the file powder's ability to thicken. Add the stock and bring the gumbo to a boil. Reduce the heat and simmer for 2 hours, stirring occasionally. When the time is up, add the seafood and cover the pot. Allow to sit covered for about 10 minutes before serving. Serve over the rice. Serves 12.

ROCKY TOP CHICKEN ENCHILADAS

ROCKY TOP CHICKEN ENCHILADAS

1/3 cup peanut oil 1/2 cup onion, finely chopped 2 cloves garlic, crushed 1/2 cup flour 13 1/4 ounces chicken broth 1 2/3 cups water 1/2 cup enchilada sauce 1 tablespoon chili powder 1/2 teaspoon salt 5 ounces shredded cheddar cheese 1 1/2 cups cooked chicken, diced 1/4 cup black olives, pitted & sliced 8 7 inch corn tortillas Heat oil in a saucepan over medium heat; add onion and garlic and cook until tender. Stir in flour, mixing until smooth. Gradually add chicken broth, water and enchilada sauce, mixing until smooth. Stir in chili powder and salt. Cook over medium heat, stirring constantly, until thick. Reserving 1/2 cup cheese, mix remaining cheese with chicken and olives. Dip corn tortillas in prepared sauce for about 5 seconds. Spoon 3 tablespoons chicken filling across center of each; roll up and place seam side down, in a shallow 2 1/2-quart baking dish. Pour remaining sauce over tortillas. Bake at 350 F. for 15 minutes. Sprinkle with reserved cheese and continue baking 10 minutes. Garnish with sliced ripe olives if desired and serve immediately. Makes 4 servings. Serving Size: 4

CHICKEN LIVERS AND MUSHROOMS ON RICE

CHICKEN LIVERS AND MUSHROOMS ON RICE

1 c. cooked rice 1 lb. mushrooms (or 1 - 8 oz. can) 1 lb. chicken livers 1/4 c. butter 4 tbsp. flour 2 c. chicken broth 1/2 tsp. salt 1/4 tsp. pepper 1/4 c. sherry In large frying pan combine mushrooms, chicken livers and butter and cook until tender. Sprinkle with flour and mix thoroughly. Add broth and cook until sauce is thick. Add salt and pepper, then add sherry. Heat thoroughly. Serve over rice.

Aunt Gail's BARBECUE CHICKEN

Aunt Gail's BARBECUE CHICKEN

1 broiler-fryer chicken, quartered 1 lg. onion, sliced 1 tsp. hickory smoked salt 1/4 tsp. pepper 1 tsp. accent BARBECUE SAUCE: 1/2 c. catsup 1/2 c. Mazola corn oil 1/2 c. syrup 1/4 c. vinegar 2 tbsp. prepared mustard Place chicken, skin side up, in shallow baking pan. Tuck onion slices in and around the chicken. Sprinkle hickory smoked salt, pepper and accent on chicken. Bake uncovered in a 375 degree oven for 30 minutes. Make barbecue sauce by mixing together ingredients listed. Pour barbecue sauce over chicken, and bake 30 minutes longer or until fork can be inserted with ease.

GRANDMA HELENS CARROT CAKE

GRANDMA HELENS CARROT CAKE

2 c. sugar 4 eggs 1 1/3 c. oil 2 c. flour 2 tsp. soda 2 tsp. baking powder 1/4 tsp. salt 1 tsp. cinnamon 4 c. grated carrots 3/4 c. chopped nuts 4 oz. stick of butter 8 oz. pkg. Philadelphia cream cheese 2 c. powdered sugar 1 tsp. vanilla Preheat oven to 350 F degrees. For cake, combine sugar, eggs, oil, flour, soda, baking powder, salt, cinnamon, grated carrots, and chopped nuts. Pour into 13x9-inch greased pan and bake for 40 minutes or until cake tests done. For frosting, blend butter and cream cheese, and then add powdered sugar and vanilla. Frost, and see if it lasts long enough for you to have a piece yourself.

YANKEE POT ROAST OF BEEF

YANKEE POT ROAST OF BEEF

5 lb. chuck, rolled & tied 2 tbsp. flour 2 tsp. salt 1 tsp. pepper 1/2 tsp. sugar 2 tbsp. cooking oil 1 1/2 c. water, tomato juice or combination 2 med. onions, sliced 1 bay leaf 1 tsp. thyme Minced parsley Mix together the flour, salt, pepper and sugar (for browning) and rub into the surface of the beef. Heat the oil in a deep heavy pan and brown the beef on all sides over medium high heat. Lower the heat, add the onion, brown a little, then add the liquid, bay leaf and thyme. Cover and cook very slowly 3-4 hours or until meat is fork tender. Add more liquid from time to time as needed. Transfer the meat to a heated platter and keep warm. Meanwhile cook the gravy by immersing the pot in cold water and skim off the fat. Pour half the gravy into a bowl to be sealed and set aside for another day. Heat the remaining gravy; if not thick enough stir 2 tablespoons of flour into 1/4 cup of water, then add to gravy and bring to a boil. Check seasoning and pour into a gravy boat. Serve the pot roast, garnished with parsley and thinly sliced, with boiled potatoes and carrots. The gravy is served on the side. This dish provides 10-12 servings, so unless your family is large, you will have enough leftovers for several other meals.

COTTO SALAMI PROVOLONE PANINI

COTTO SALAMI PROVOLONE PANINI

4 slices of Ecce Pani bread (roasted garlic flavor) olive oil to brush on bread Classico pesto 2 slices Provolone cheese 2 slices of cotto salami (with peppercorns) baby beef steak tomato sliced spinach leaves Preheat Panini Grill. Assemble Sandwich, brush each slice of bread with olive oil, spread a teaspoon of pesto on each slice of bread. Assemble sandwich salami first, cheese, slice of tomato and spinach. Place on Panini grill. Cooks in about 4-7 minutes. Serves 2.

Uncle Mike's Tennessee Soulful CHILI CON CARNE

Uncle Mike's Tennessee Soulful CHILI CON CARNE

1 lb. ground chuck 4 strips bacon 1 onion chopped 1 green pepper chopped 2 stalks celery chopped 3 cloves garlic crushed 1 28oz. can crushed tomatoes 1 can light red beans 1 can black beans 2 4oz. cans mushrooms 1 can beef broth 1/2 tsp. each - ground cumin, basil, oregano, parsley, papreka, thyme, red pepper flakes, salt. 2-3 tsp. chili powder fresh ground black pepper Chop bacon and fry in large kettle until lightly crispy. Remove bacon and add to kettle ground beef, onion, garlic, and all spices and herbs. Cook until beef is browned and onion is transparent. Add celery and green pepper. Cook until vegetables are tender. Add tomatoes, cooked bacon, and beef broth. Bring to a boil, cover and simmer for 1 hour, stirring occasionally. Add beans and mushrooms and cook at least 1 hour longer. The longer the better. Use this recipe as a starter and adjust ingredients to taste. Dot individual bowls with sour cream and shredded cheddar if desired. Submitted by: Uncle Mike D.

TENNESSEE PEACH AND PINEAPPLE DUMP CAKE

TENNESSEE PEACH AND PINEAPPLE DUMP CAKE

1 box cake mix (yellow cake mix or pineapple cake mix) 1 can of chunky yellow cling peaches 1 can of crushed pineapple 1 stick of butter 1 - 1 1/2 cup of crushed nuts of choice (walnuts or pecans) Preheat oven to 350. Try S & W Sweet Memory Recipe Peaches in flavored cinnamon and brown sugar for the peaches. Lightly grease (bottom only) of a cake pan (13x9). Melt cubed butter in microwave and set aside. Open canned goods and dump into cake pan. If desired cut peaches into smaller pieces, no need to do this prior, just cut them while they are in the pan. Sprinkle entire (dry) cake mix on top of fruit. Sprinkle desired nuts on cake mix. Pour butter evenly over nuts. Bake for 45 mins to 1 hour. Cake will appear wet and uncooked but once cooked it is delicious, almost cobbler in nature. It is especially good served warm a la mode.

TENNESSEE BBQ COUNTRY STYLE RIBS

TENNESSEE BBQ COUNTRY STYLE RIBS

5 tsp. chili powder 2 1/2 tsp. liquid smoke 5 tsp. vinegar 2 1/2 tsp. garlic salt 2 1/2 c. water 3 lbs. beef country style ribs 1 c. BBQ sauce Mix liquid smoke, chili powder, vinegar, garlic salt and water in a roaster pan or electric skillet. Add country style ribs. Cover, place in oven at 350 degrees for 1 1/2-2 hours (or 350 degrees on electric skillet). Remove and drain liquid. Pour BBQ sauce over ribs and place in oven (skillet) 1/2 hour to 1 hour - remove and enjoy. Can use a crockpot.