Food Magazines
By Lee Ann Flemming
I have a confession to make – I’m a magazine junkie. People magazine is probably my favorite – I’m not the Newsweek, Time or U.S. World Report type of gal. Fully completing the People crossword puzzle can really make my day.
Of course, my favorite magazines are the food ones. I have a difficult time passing those up. Considering them research for my writing helps to justify all the ones I seem to purchase or have a subscription to. Checking the mail and finding my Delta, Mississippi or Southern Living magazines is always a welcome treat – those are my favorites.
I recently decided to get rid of some clutter in the area of my home where I read and write. Tearing out recipes that I wanted to keep took hours. I then proceeded to my computer and began to tackle the stack of recipes and column ideas that had started to stack up a little more than I liked. When the garbage truck came, I’m sure the men thought we must be moving when they saw my garbage cans spilling over with garbage bags.
After purchasing a new filing system, I am vowing to be more organized with my recipes and ideas for food columns. We will see how long that lasts.
I hope you enjoy this week’s recipes. Thanks for reading.
CHICKEN SAUSAGE GUMBO
1 lb. boneless, skinless chicken, cut in cubes
1 lb. smoked sausage, cut in rounds
4 stalks celery, diced
2 onions, diced
1 green bell pepper, diced
1 (10 oz.) pkg. frozen sliced okra
2 cups chicken broth
2 cups tomato juice
1 tsp. thyme
1 tsp. oregano
1 tsp. onion powder
1 tsp. garlic powder
½ tsp. dried yellow mustard
¼ tsp. cayenne pepper
2 bay leaves
Salt and Pepper to taste
Place all ingredients in crock pot and cook on Low for 8 hours. Serve over cooked rice.
*Freezes well.
ANOTHER GROUND BEEF CASSEROLE
1 (7 oz.) pkg. dried thin spaghetti, broken in half
1 lb. ground beef
1 ½ cups chopped onion (about 2)
1 cup chopped green pepper
1 clove garlic, minced
1 can Cream of Mushroom Soup
1 can Tomato Soup
1 1/3 cups water
2 cups grated Cheddar cheese (8 oz.)
½ tsp. salt
½ tsp. pepper
Preheat oven to 350 degrees. Lightly grease a 2 quart baking dish; set aside. Cook spaghetti according to package directions; drain and return to pan.
In a large skillet, cook ground meat, onions, bell pepper and garlic over medium heat until meat is brown and onion is tender. Drain off fat. Stir in soups and water. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in 1 1/2 cups cheese, salt and pepper. Stir in cooked spaghetti. Transfer mixture to prepared baking dish. Sprinkle the remaining cheese on top and bake uncovered about 30 minutes or until heated thoroughly.
CROCKPOT ROAST
1 sirloin tip roast
1 pkg. Lipton dry onion soup mix
1 can beef broth
1 can French onion soup
½ pkg. baby carrots
6 – 8 small red potatoes (can be cut in half)
1 onion, cut in slices
1 clove garlic
Season roast with salt and pepper. Place vegetables around roast. Mix all other ingredients together and pour over roast. Cook on Low for 8 hours.
