Baked Dijon Salmon

 It seems like this recipe has been around forever.

 This one is from Allrecipes.

 

Ingredients:

1/4 cup of butter melted

3 Tablespoons Dijon mustard

2 Tablespoons of honey 

1/4 cup of Panko breadcrumbs

1/4 cup finely chopped pecans

4 teaspoons of chopped fresh parsley

4 salmon fillets

Salt and Pepper

Directions:

Preheat oven to 400.

In the small sauce pan you melted the butter in, stir in the mustard and honey. Set aside.

In another bowl, mix the breadcrumbs, chopped pecans and parsley. Mix well.  

Salt and pepper the rinsed and patted dry salmon fillets. Place the fish in a glass baking dish and spoon the honey mustard mixture over the salmon fillets. Top with bread crumb mixture. 

Bake the salmon for approximately 10-15 minutes. 

 

 

Fancy Macaroni and Cheese

Ingredients:

2 cups of elbow macaroni or medium shells

1 stick butter, divided

1/4 cup minced onions

3 T all-purpose flour

2 cups of whole milk or 1/2&1/2

1/2 dry white wine

2 cups of grated cheddar cheese

1/2 cup Panko breadcrumbs (for topping)

Salt and Pepper

1/4 teaspoon Cayenne pepper

1/2 teaspoon paprika 

Directions:

Cook macaroni just until tender, drain and set aside. 

Breadcrumb Topping:

In Dutch oven pan melt 4 Tablespoons of butter (1/2 stick). When melted, stir in the breadcrumbs and toast until lightly browned. Remove from pan and set aside.

Remaining Directions: 

Wipe out pan with a paper towel and melt the remaining 4 Tablespoons of butter. Add the onions and cook until translucent. Stir in flour and seasonings continue to cook for an additional 2-3 minutes. Add wine and gradually stir in the milk or cream.

Simmer over low heat, stirring constantly until sauce is thickened and smooth. Add cheese and continue stirring until cheese melts.

Add macaroni to the pot with cheese sauce. Mix and pour into a buttered casserole dish. Sprinkle extra cheese on top with the toasted breadcrumbs.

Bake at 350 degrees for 20 minutes or until bubbly and golden brown on top.  

 

 

 

 

 

Hobo Eggs - Alabama Depression Era Breakfast

 Ingredients:

1-2 eggs per person

Salt and Pepper

Heavy whipping cream or 1/2 & 1/2 cream

Pats of butter

Grated cheddar cheese

Directions:

Butter a shallow baking dish or individual ramekins. Break in eggs and sprinkle with salt and pepper. Pour milk or cream around the eggs until the yolks are peeping half out. Dot with small dabs of butter. Grate a little cheese over the top. Bake in a low oven (300 degrees) for about 15 minutes. Bake until the cream mixture is bubbly and eggs are at desired doneness.  

Serve on top of toast or grits.  

 

McCall's Magazine Lasagna 1973

 Classic!

FOR THE SAUCE:
1 pound Italian sausage (sweet or hot)
1/2 pound ground beef, extra lean
1 medium onion, finely chopped
2 cloves garlic (or to your taste)
2 tablespoons sugar, divided use
1 tablespoon salt
1-1/2 tablespoons dried basil
1/2 tablespoon fennel seed
1 tablespoon dried oregano, crumbled
1/4 teaspoon pepper
1/4 cup chopped fresh parsley, divided use
4 cups canned tomatoes, undrained (or 1 can (2 lb-3 oz) Italian-style tomatoes, undrained)
2 cans (6 oz each) tomato paste
1/2 cup water
FOR THE LASAGNA:
12 dry lasagna noodles (3/4 of a 1-pound package)
15 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound (12 oz) mozzarella cheese, thinly sliced
3/4 cup freshly grated Parmesan cheese

TO MAKE THE SAUCE:
In a 5-quart Dutch oven, sauté sausage, ground beef, onion and garlic; stirring frequently, until well browned; about 20 minutes.

Add sugar, 1 tablespoon salt, the basil, fennel seed, pepper and half the parsley; mix well. Add tomatoes, tomato paste and 1/2 cup water: mashing tomatoes with wooden spoon. Bring to boiling; reduce heat; simmer (covered) and stirring occasionally, until thick, about 1 1/2 hours.

TO PREPARE THE LASAGNA:
In a large pot, cook lasagna noodles until just barely tender. Drain in colander, rinse under cold water. Dry lasagna noodles on a clean, dry towel.

Preheat oven to 375 degrees F.

In a medium bowl, combine ricotta, egg, remaining parsley and 1/2 teaspoon salt; mix.

In bottom of 13 x 9 x 2-inch baking dish, spoon 1 1/2 cups sauce. Layer with 6 lasagna noodles, lengthwise and overlapping, to cover. Spread with half of ricotta mixture; top with third of mozzarella. Spoon 1 1/2 cups of sauce over cheese; sprinkle with 1/4 cup Parmesan. Repeat layering, starting with 6 lasagna noodles and ending with 1 1/2 cups sauce, sprinkled with Parmesan. Spread the remaining sauce; top with rest of mozzarella and Parmesan. Cover with foil; tuck around edges.

Bake 25 minutes; remove foil; bake, uncovered, 25 minutes longer, or until bubbly. Let sit 15 minutes before cutting and serving.

Source: McCall's Cookbook, 1973

 

Maw Maw's Baton Rouge Potato Salad

 

Best ever. The only potato salad recipe you will ever need! I cut this recipe in half and it still make a lot!

1 5lb bag russet potatoes chopped in 1/2-inch cubes

1 dozen boiled eggs, save two to cut in half for the top, chop the rest

1 jar of Blue-Plate Mayo (Yes, the ENTIRE jar!) 

1 jar of Zatarain's Stuffed Olives (drained), save 10-14 whole, chop the rest. Regular pimento stuffed green olives work great too.

1 chopped white onion

Salt, Pepper, Cajun Seasoning, Onion Powder, Garlic Powder to taste (with a half recipe I use a half teaspoon of each).

**NO MUSTARD** In case you were wondering if I had left it out! Nope, this recipe does NOT need it.

Place potatoes in a pot and cover until 2 inches of water on top. Bring to boil. This is important so that the warming pot cooks the potatoes at different times. It gives you varied potato textures! 

Boil the eggs 

While these are boiling, chop the onions and olives. (For half recipe have equal portions of onions and olives). Save some olives whole for the topping. About 12-14. 

When you can pierce the potatoes with a fork until tender, remove from heat and drain. Let cool for 20 minutes. This is important. If you mix your potato salad when your potatoes are steaming hot, you're going to end up with fluffy potato salad. This one is meant to be chunky. I think to go with those olives. Maw Maw Freeland was so smart!

Remove eggs from heat after boiling. Cool with ice water. Peel. Reserve two eggs and cut them in half to put on top. Peel and chop the rest. 

In a large mixing bowl, add cooled potatoes. Add the jar of mayo on top. Put your seasonings on top of the mayo. This is another trick because it helps seasonings spread out easier throughout. Add eggs, chopped olives and onions and then stir. 

Once it is all mixed, top with halved eggs and whole olives. Sprinkle paprika on top to finish.