Fleur de lis' profile page
Recipes
Cream of Mushroom Soup
By Fleur de lis
In a dutch oven, saute onions, garlic and mushrooms in butter
- 3, 8 oz containers of fresh mushrooms chopped
- 1/2 chopped large onion
- 3-4 cloves garlic, minced
- 6 Tbsp butter
- 9 Tbsp flour (put 3 of these in separate container)
- 6 cups chicken broth
- 3 cups of half and half
- 2 tsp salt
- 1 tsp pepper
Fried Okra
By Fleur de lis
My MeMaw's homemade fried okra recipe is now yours to enjoy too! Makes a great side dish or appetizer
- Fresh pods of okra (pick the small young ones) Adjust recipe depending on amount of okra you have.
- 3 eggs, scrambled
- 2 cups corn meal (white or yellow) + or - depending on amount of okra
- 1/2 cup flour
- Salt and pepper, to taste
- Tony Cachere's seasoning, to taste
- Peanut oil, as needed
Glaze for Cakes - Vanilla
By Fleur de lis
Mix well until smooth, no lumps
- 2 cups confectioner's sugar
- 3 Tbsp milk
- 1 Tbsp melted butter
- 1 tsp vanilla extract
- (cinnamon if desired)optional
Oatmeal Coconut Crispies
By Fleur de lis
Emily and Janet Parsons
- 1 cup margarine, softened
- 1 cup sugar
- 1 cup firmly packed brown sugar
- (Cream together till light and fluffy)
- 2 eggs beaten (add to above)
- 2 1/2 cups all purpose flour
- 1 teasp soda
- t teasp salt
- (Mix dry ingredients together then add gradually to above mixture; mix well)
- 1 teasp vanilla (stir in)
- 1 cup flaked coconut, packed (stir in)
- 1 1/2 cups uncooked oats (stir in)
Beef Stuffed Manicotti
By Fleur de lis
Bring a large pot of lightly salted water to a boil
- 1 (8 ounce) package manicotti pasta
- 1 pound lean ground beef
- 1 1/2 cups cottage cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 egg whites
- 1/2 teaspoon dried oregano
- 1 (32 ounce) jar Classico® Tomato and Basil Sauce
Parmesan Roasted Potatoes (with lemon butter)
By Fleur de lis
Preheat oven to 375 degrees
- 8 or ten red new potatoes
- 2 Tbs lemon juice
- 1/4 cup butter (one stick melted)
- 1 cup chicken broth
- 1 tsp oregano
- several cloves of garlic
- salt and pepper
- 1 Tbs parsley flakes
- 1/2 cup grated Parmesan cheese
- (sometimes I leave the cheese off, just depends what I serve this with)
Peach cobbler
By Fleur de lis
Preheat oven to 350. Melt butter in pyrex dish
- 1 stick butter
- 2/4 cup milk
- 1 cup flour
- 1 cup sugar
- 10 peaches sliced
- 8 Tblsp sugar
- 1/2 cup cold water
- 2 teasp baking powder
Paula Dean’s Stuffed Bell peppers
By Fleur de lis
Preheat oven to 350º. Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them ...
- 4 whole red bell peppers
- 3/4 pound ground chuck
- 1/2 pound ground pork
- 1 whole medium onion — chopped
- 2 cloves garlic — minced
- 2 teaspoons beef bouillon granules
- 2 teaspoons House Seasoning
- 1 cup rice — cooked
- 1/2 cup salsa
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 cup diced tomatoes
- 1/2 cup chopped green onions — tops only
- 1 tablespoon soy sauce
- 1 cup hot water
Stuffed Portobello Mushrooms
By Fleur de lis
Preheat oven to 350 degrees F
- 1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
- 2 cups shredded Italian cheese blend, divided
- 1/2 cup ricotta cheese
- 2 green onions, thinly sliced
- 3 tablespoons finely chopped sun-dried tomatoes, rehydrated
- 12 medium portobello mushroom caps
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar (optional)
Village Glazed Italian Chicken Breasts
By Fleur de lis
Beat each chicken breast with tenderizing hammer
- Sauce:
- 6 skinless chicken breasts
- very thin slices of ham (enough to cover all breasts)
- 1 tsp paprika
- 1 tsp garlic salt
- 2 Tbsp oil
- 1 Tbsp butter
- 1 med. onion
- 1 can tomato paste
- salt & pepper to taste
- 1 cup water
- red pepper to taste
- Mozzarella cheese
- Parmesan cheese grated