Sunday, June 14, 2009

Recipe Index

Click on the recipe you are interested in.
You may have to scroll down the page you're taken to in order to find the one you are looking for.

Almond Rusks

American Onion Soup

Anadama Bread

Apple Cranberry Muffins

Apple Crisp

Apple Salad

Asparagus Soup

Baked Oatmeal

Baked Potatoes

Baked Yams

Banana Bread

Beef & Noodles

Beef Salad Sandwiches

Beef Stock (Important ingredient here at Nellie'e)

Beefed Up Rice

Beer Cheese Soup

Beet Relish (For canning)

Beets in Sour Cream

Biscuits & Gravy


Boston Baked Beans

Bread Pudding

Breakfast Bowl

Breakfast Casserole (start)

Breakfast Casserole (finish)

Breakfast Enchiladas

Breakfast Pepper Rings

Breakfast Quesadillas

Brisket in Beer Part One

Brisket in Beer Part Two

Broiled Grapefruit

Buckwheat Cakes

Buttermilk Biscuits

Buttermilk Brownies

Buttermilk Doughnuts

Buttermilk Pancakes

Buttermilk Waffles

Butternut Squash Bisque

Candied Yams

Candy Bars

Cape Codder

Caramelized Onions

Cardamom Muffins

Carnitas (Also mispelled as "Carniatias")
Leftover Carnita Stacks

Celery Casserole


Cheese and Bacon Grits


Cheesey Carrots & Cabbage

Cheesey Chicken

Cheesey Mashed Potatoes

Chicken & Rice

Chicken Enchiladas

Chicken Fried Steak with White Gravy

Chicken Phillie

Chicken Salad

Chicken Stock (Very important basic ingredient here at Nellie's)

Chile Paste

Chile Rellenos

Chile Soup

Chocolate Pound Cake (RICH & Delicious!)

Cincinatti Five-Way Chili (A House Speicalty)

Cinnamon Waffles

Coach Farm Cheese Spread

Cocoa Applesauce Muffins

Codfish Balls

Cod Cakes


Copper Penny Carrots (Serve hot or cold; Sweet & sour)

Cornbread Salad

Corn Chowder

Corn Fritters

Cornmeal Mush

Corn Muffins

Cowboy Soup

Cowboy Cabbage

Cranberry Maple Walnut Sundaes

Cranberry Salad

Cranberry Sauce

Cream of Chicken Soup

Cream Puffs

Creamed Carrots

Creamed Dried Beef on Toast

Creamed Eggs on Toast

Cream of Mushroom Soup

Creamy Chicken Noodle Soup

Creamy Cole Slaw

Creole Seasoning

Crescent Chicken

Crockpot Spaghetti Sauce

Crustless Quiche

Cuban Sandwich

Curried Egg Bake

Date Pudding

Deviled Eggs Note to Katie Couric "Angeled Eggs" are a joke; NOT a measure of devotion...)

Deviled Ham Sandwich

Doctored Beans (Quick, stovetop side dish)

Dorothy's Banana Bread

Dr. Pepper Salad

Egg Salad Sandwiches

Eggplant Parmesan

Egg in a Frame

Egg Rolls and Dipping Sauces

End of Garden Relish (For Fall canning)

Fried Apples & Onions

Fried Bread (A/K/A French Toast)

Fancy Rice

French Bread

Fried Mush


Frogeye Salad

Frosted Pumpkin Bars

Fruit Soup

Giant Baked Beans with Roasted Peppers


Gringa Style Stuffed Poblanos

Grits Casserole

Green Bean Casserole

Green Tomato Pie


Ginger Snaps (Like Grandma used to make)

Good Cheese Spread


Ham & Bean Soup (Ultimate Comfort Food)

Hobo Dinner

Honey Chops

Hot Rub

Ham Loaf

Ham Patties with Yummy Condiment

Ham Roast

Harvest Dream Cake

Hershey Pie

Home Made Apple Sauce

Home Made Macaroni & Cheese (This is what the little blue box is trying to be)

Home Made Noodles

Home Made Pizza

Homestyle Short Ribs With Potatoes & Carrots

Homestyle Skillet

Hot Apple Cider

Hot Chocolate

Hot Wings with Blue Cheese Dressing

Huevos Rancheros (Super breakfast)



Jello Cake

Jello Salad

Johnny Cakes

Kentucky Hot Brown (The Mother of all Sandwiches... Yuuuuummmmm)

La Sagna

Liver & Onions

Long Island Tea

Macaroni Bake

Macaroni Salad

Manhatten Style Clam Chowder

Marinated Chicken Breast

Mashed Potatoes

Meat Loaf

Mexican Style Pot Roast (Crock Pot)


Mini Pizzas

Marinated Cuke & Onion

Meat Loaf



New England Crab Rolls

New York Strip Steak

Oatmeal Pie


One Dish Casserole

Onion Pie

Orange Salad (Outstanding potluck dish!)

Orange Surprise

Oven French Toast

Oven Fries

Overnight Salad

Oyster Stew

Pan Fried Catfish & Tartar Sauce

Parmesan Chicken

Pate & Crackers

PB Rice Krispie Bars

Peaches & Cream

Peach Cake

Pea Salad

Personal Breakfast Bowl

Pickled Slaw (Nellie's Favorite!)

Pizza Dough

Poached Eggs on Spinach Nest


Pork & Mushroom Soup (Dealing with Leftovers)

Pork Chop Supper

Potato Casserole

Potato Pancakes

Potato & Pork Chop Scallop

Potato Soup

Pretty Salad

Pumpkin Pie

Pumpkin Soup




Raisin Pudding Cake

Red Hot Candy Pickles (For Canning)

Redneck Eggs Benedict


Reuben Casserole

Rice Porridge

Roast Beef Hoagies

Roast Beef with Potatoes & Carrots

Roasted Brussels Sprouts

Roasted Garlic

Roasted Peppers

Roast Chicken & Vegetables

Salisbury Steak

Salmon Patties

Salmon Salad

Sausage & Kraut

Sausage Braid

Scalloped Potatoes

Scalloped Potato & Ham

Seafood Gumbo

Shepherd's Pie

Shiftwork Bowls

Sis's Peanut Butter Bars (Outstanding!)

Skillet Barbecue Chicken

Sliced Apples With Dip

Smoked Beef Brisket

Smoked Pork Loin

Smoked Turkey & Bean Soup

Smokey Bean Dip

Smothered Chicken Breast

Sour Cream Coffee Cake

Sour Cream Raisin Pie

Southwest Seasoning


Spaghetti Squash

Spanish Rice

Specialty Grilled Cheese Sandwich

Squash and Apple Bake


Stuffed Acorn Squash


Stuffed French Toast

Super Sub

Sweet & Sour Pork

Swedish Meatballs

Swedish Pancakes

Sweet Potato Pie

Tastee Burgers

Texas Toast

Tomato Soup

Traditional Eggs Benedict

Tuna Pockets

Tuna Salad

Turkey Pie

Twice Baked Potatoes

Two-Tone Cake

Vanison Ragu (crockpot)

Venison Stew

Vietnamese Beef Stew

White Chili

White Chocolate Pound Cake

White La Sagna

Yellow Rice

Yumasetti (Yes, it's as good as it sounds)

Zippy Creamed Corn

Tuesday, May 12, 2009

Cuban Sandwich

I noticed that on the Food Network, three of the cooking shows were featuring Cuban Sandwiches. It sounded pretty good, so here is Nellie's version:

Make a dry rub of 1 Tblsp cumin, 1 Tblsp dried oregano.
Lightly sprinkle a 2 ½ - 3 pound pork loin with Adolf’s tenderizer. Rub with the cumin-oregano rub and let stand for about 30 minutes. Meanwhile, thinly slice one onion and mince 4 cloves garlic. In a Dutch oven, heat 2 Tblsp bacon fat and cook the onion and garlic until soft. At the rubbed pork loin to the pot and sear on all sides. Add 1 cup orange juice, 1 Tblsp lime juice and one quart chicken or turkey stock. Cover and roast at 300 F for 3 ½ to 4 hours. Remove from oven and allow to cool in the braising liquid. Shred with forks.

To build the sandwich; cut a loaf of Ciabatta bread in half lengthwise. Brush outsides of top and bottom lightly with oil and lay down on wax paper (to control the mess). Spread the inside of the bottom half generously with Dijon mustard. Then layer as follows: slices of Swiss cheese, slices of bread and butter pickles, sliced ham, the braised pork, a drizzle of braising liquid, and more slices of Swiss cheese. Place the top half of the bread loaf on and put the whole sandwich on the preheated George Foreman Grill. Close the lid and press down firmly, holding it down while the sandwich cooks and compresses to about one-third of its original height and both layers of cheese are melted. Cut into serving sizes and serve warm. Makes about 5 good-sized servings.

Note: Can also be toasted on a hot griddle or barbecue grill. Use a brick wrapped in tin foil or a heavy skillet to press and compact the sandwich while it cooks. You’ll have to turn it over and toast both sides. Using the George Foreman Grill eliminates the need to turn the large sandwich over.

Another Note: This makes more than enough braised pork for one large sandwich. I used leftovers in Quesadillas with braised pork, thinly sliced leeks, thin slices of tomato and finely shredded Mexican cheese blend.

Wednesday, March 18, 2009

Salmon Salad

Tired of tuna? Next time you grill a fresh salmon fillet, hoard enough of it to flake about 1 ½ cups. To the flaked salmon, add 2 Tblsp salad dressing, 1 tsp lime juice, 1 Tblsp each finely chopped green onion and minced Vidalia onion,1 tsp prepared mustard and 2 tsp. horseradish. Mix well. Serve on a lettuce leaf with Bistro cornbread crackers. OR for an open face sandwich; broil one side of a thick slice of French bread and spread the untoasted side with salmon salad.
I think this would also be VERY good with some of Ralph’s Brown Sugar Glazed Smoked Salmon.

Sunday, March 8, 2009

Sunday Dinner

This is my adaptation of a recipe in the February 09 issue of Martha Stewart Living. I don’t know what the heck “champvallon” means, but it’s French.

Lightly sprinkle 1 pound lamb stew meat with Adolf’s tenderizer.
Brown the meat well in a little oil in a Dutch oven. Remove from pot and set aside. Pour 1 cup beef stock into pot to deglaze. Add 2 thinly sliced medium white onions and 4 minced cloves garlic. Simmer 5 minutes or so until onion is limp. Return browned lamb to pot and add 3 cups beef stock and ½ Tablespoon dried rosemary. Cover and simmer 1 hour.
Meanwhile, peel and thinly slice russet potatoes to measure 8 cups slices. Arrange half of the potato slices in an oblong 4 quart Corningware casserole, lightly greased. When lamb is done simmering, spoon the lamb and onions on top of potatoes. Pour half of the cooking liquid over. Arrange the rest of the potato slices in a layer on top of lamb. Pour on remaining cooking liquid. Salt and pepper to taste. Scatter a sprinkling of dried rosemary. Place in preheated 400 degree oven for one hour.

We had green bean cassserole on the side:
Green Bean Casserole
Stir together 1 can cream of mushroom soup and 1/4 cup milk. Stir in 3/4 cup French fried onions, 2 cans green beans, drained, and 3/4 cup shredded cheese. Bake at 400 for 25 minutes. Sprinkle 3/4 cup French fried onions over top and return to oven for 10 minutes.

Wednesday, February 11, 2009

Special of the Week

Pretty Salad
Baked Yams
Ham Pattties with Yummy Condiment

Pretty Salad: Place an ice cream dipper of small curd cottage cheese on a salad plate. Place two overlapping pineapple rings on the cottage cheese and put a Marachino cherry in the center of each pineapple ring. Garnish with a trio of fresh mint leaves at 12, 4 and 8 O’clock positions around the cottage cheese dollops. Chill until serving time.

Baked Yams: Scrub small to medium sized Yams or Sweet Potatoes. Place in preheated 350 F oven and bake for 1 -1 ¼ hours until fork tender. Serve hot and pass the butter and sweet table cream.

Yummy Condiment: Grate about half of an unpeeled Golden Delicious apple to measure ½ cup. Mix grated apple well with 1 tsp lemon juice to prevent browning. Set aside. In another bowl, mix ¼ cup sour cream, 2 Tblsp buttermilk, 1 tsp sugar, grated apple and 1/3 cup blue cheese crumbles.
Finely slice remaining apple and set aside in enough cold lemon juice-water mixture to cover.

Grind or finely grate fully cooked ham (Nellie uses Hormel Cure 81) to make 2 cups. Mix ham with ¾ cup plain bread crumbs, 2 eggs, ½ tsp Louisiana hot sauce, 2 Tblsp Agave nectar OR honey. Mix with hands and shape into 4-6 patties. Fry in hot, NON-STICK skillet or griddle in a small amount of oil until browned on both sides and heated through. Toast Kaiser or hamburger buns.

Place hot patties on toasted bun bottom, spread a generous amount of Yummy Condiment and top with thin apple slices. Thinly sliced red onion can be added, if desired. Add top of toasted bun. Serve warm.

Saturday, January 3, 2009

Carniata and Then Some

Sprinkle one 4-4 ½ pound pork loin roast with Adolf’s tenderizer. Place in roasting pan and pour 12 ounces salsa verde over. Sprinkle with 1 cup finely chopped onions, 3-4 finely chopped jalopenos and 4 cloves finely minced garlic. Roast at 325 for 4 hours, or until fork tender. Shred with two forks and place back into juices in roasting pan.

Serve with taco shells and condiments such as guacamole, sour cream, shredded cheese, sliced black olive, black beans and chopped jalopeno.

On the Side:
Spanish Rice
Saute ½ cup chopped onion and 2 cloves minced garlic in 2 Tblsp butter and 1 Tblsp olive oil. When onion is tender, stir in 1 cup uncooked white rice. Cook and stir until rice is milky and opaque. Add ¼ tsp each cumin, turmeric, oregano, and salt. Stir in 2 cups chicken stock. Bring to a boil, reduce heat, cover and simmer until liquid is absorbed and rice is done.

Next Day:
White Lasagna

Sauce: Melt one stick of butter with one can cream of mushroom soup. Whisk until smooth. Stir in ½ cup sour cream, 1 can chopped green chilies and ½ cup shredded cheese. Stir in 1 ½ cup leftover Carnita meat.
Cook six lasagna noodles according to package directions.
In a greased or sprayed lasagna pan, spread a layer of sauce. Place three noodles over sauce. Top with a thin layer of leftover Spanish rice. Scatter a few black beans and sprinkle with ½ cup shredded four-cheese Mexican blend. Repeat layers, ending with sauce. Bake in 350 oven 20-25 minutes, until heated through. Sprinkle with 8 oz shredded pepperjack cheese and bake 10-15 minutes more. Let stand 10 minutes before serving.
Note: This could also be made with leftover Thanksgiving Turkey.