The Official Newspaper of the Diocese of Little Rock

Favorite Family Food: Other Recipes

Published: February 9, 2008   

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Crab-Stuffed Portobello Mushrooms
Cheryl's Deviled Eggs
Debbie's Vegetable Pot Pie
Spinach-Cheese Squares
Ranch Swiss Salmon Quiche
Eggplant Parmigiana
Potato Pancakes
Black Bean Salsa
Black Bean Dip
Fruited Baked Oatmeal
Sauteed Zucchini with Garlic and Herbs
Chili Rellenos
Corn Patties
Guacamole Tacos
Mexican Rice
Hawaiian Beans
Cream of Asparagus
Indonesian Pilar
Salsa Rice Enchiladas

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    Crab-Stuffed Portobello Mushrooms

    Submitted by: Naomi Inglett of Mountain Home

    Oven: Broil

    Servings: 2

    2 (5 oz.) Portobello mushrooms

    2 tablespoons olive oil

    1 garlic clove, minced

    1 (6 oz.) can crabmeat, drained

    5 teaspoons mayonnaise

    2 roasted sweet red pepper halves, drained

    2 slices provolone cheese

    Remove and discard stems from mushrooms. Place caps on greased baking sheet. Combine oil and garlic, brush over mushrooms. Broil 4 -6 inches from the heat for 4 to 5 minutes or until tender. In a small bowl, combine crab and mayo. Place a red pepper half on each mushroom; top with crab mixture. Broil for 2-3 minutes or until heated through. Top with cheese; broil 1-2 minutes longer or until cheese is melted.

    Cheryl's Deviled Eggs

    Submitted by: Cheryl Brooks of North Little Rock

    6-8 boiled eggs, sliced in half lengthwise

    Miracle Whip salad dressing

    Mild banana pepper rings (chopped)

    Cavender's Greek seasoning

    2-3 packages Sweet & Low or sugar

    Mix egg yolks, Miracle Whip, pepper rings, dash of Greek seasoning and Sweet & Low. Spoon mixture into boiled egg whites. Also can serve egg yolk mixture with crackers, celery or carrot sticks.

    Debbie's Vegetable Pot Pie

    Submitted by: Cheryl Brooks of North Little Rock

    Oven: 350º F,

    2-3 cans mixed vegetables, drained

    1 can asparagus, drained (optional)

    1 can cream of celery soup

    1 can cream of mushroom

    1/2 teaspoon garlic powder (optional)

    Cavender's Greek Seasoning

    Salt and pepper

    2 pie shells (Ritz Pie Shells Deep Dish recommended)

    2 2/3 cup water

    Stir soup, water and vegetables, garlic powder and Greek seasoning. Place pie shells over mixture (tear into pieces or cut into strips). Bake for 90 minutes or until done.

    Spinach-Cheese Squares

    Submitted by: Marilyn Boyd of Van Buren

    Oven: 350º F.

    4 tablespoons butter or margarine

    3 eggs

    2 (10 oz.) packages frozen chopped spinach, thawed and drained

    1/2 teaspoon salt

    1 teaspoon baking powder

    1 cup milk

    16 oz. sharp cheddar cheese, grated

    1 cup flour

    Melt butter in 9-by-13 pan in the oven. In a large mixing bowl, beat eggs with flour, salt and baking powder. Stir in milk. Add cheese and spinach. Spread mixture in baking dish. Bake for 25 minutes or until golden and set in center. Cool slightly and cut into squares. Serve immediately or squares can be refrigerated and reheated as needed.

    Ranch Swiss Salmon Quiche

    Submitted by: Colleen Crispi of Heber Springs

    Oven: 425º F.

    1 (9 inch) unbaked pastry shell (see below)

    3/4 cup chopped leeks

    2 tablespoons butter

    1 1/2 cups shredded Swiss cheese

    1 (6 oz.) can salmon, drained and flaked

    1 tablespoon lemon juice

    3 eggs

    1 (8 oz.) container sour cream

    1 (1 oz.) package Hidden Valley Ranch Mix

    1 tablespoon flour

    1/2 teaspoon dried dill seeds

    1/4 cup julienne green/red sweet peppers (save a few for garnish)

    Pastry shell:

    1 cup flour

    1/2 teaspoon salt

    1/4 teaspoon dried dill

    1/3 cup shortening

    3-4 tablespoons ice water

    Bake pastry shell 8 minutes; remove from oven. Reduce oven temperature to 350 degrees. In a small saucepan, cook leeks in butter until tender. Arrange cheese in bottom of pastry shell. Toss salmon with lemon juice and spoon over cheese. In a medium bowl, beat eggs, sour cream, Ranch dressing mix, leeks and flour. Pour over salmon. Top with green pepper. Bake 30 minutes or until golden brown. Let stand for 10 minutes before serving.

    Eggplant Parmigiana

    Submitted by: Pauline Karczewski of Heber Springs

    Oven: 350º F.

    1 eggplant

    1 egg

    1/2 cup milk

    Bread crumbs

    Spaghetti sauce

    Grated mozzarella cheese

    Parmesan cheese

    Slice eggplant crossways in 1/4 to 1/2-inch-thick slices. In a bowl, mix egg and milk and dip the eggplant into it, then dip and cover with breadcrumbs. Fry in a medium-hot skillet until browned on both sides. Place fried eggplant in a casserole dish. Top with spaghetti sauce, grated mozzarella cheese and sprinkle with parmesan cheese. Bake for 5-10 minutes.

    Potato Pancakes

    Submitted by: Lillian Starciak of Hot Springs Village

    2 cups grated, raw potatoes

    Salt and pepper

    2 tablespoon flour

    2 well-beaten eggs

    Pour off water accumulation on top of grated potatoes. Add rest of ingredients and beat well. With spoon drop mixture onto hot griddle and spread as thinly as possible. Fry on both sides and serve. Add fruit or any sugarless preserve as desired.

    Black Bean Salsa

    Submitted by: Lisa Boccarossa of Pine Bluff

    2 cans black beans, rinsed and drained

    1 can corn

    1 bell pepper, diced

    1 small red onion, diced

    1 (14.5 oz.) can diced tomatoes

    2 teaspoon red wine vinegar

    2 teaspoon olive oil

    1 teaspoon lime juice

    1 teaspoon minced garlic

    Salt and pepper to taste

    Combine all ingredients and serve.

    Black Bean Dip

    Submitted by: Lisa Boccarossa of Pine Bluff

    Oven: 350º F.

    Black bean salsa (see recipe above)

    8 oz. softened cream cheese

    1 can refried beans

    Spread refried beans over the cheese in 8-by-8 dish. Spread desired amount of salsa over to cover. Heat in oven for about 15 minutes. Eat with chips or spread on a tortilla.

    Fruited Baked Oatmeal

    Submitted by: Gretel Smith of Magnolia

    Oven: 350º F.

    Servings: 8

    2 1/4 cup quick oats or 2 3/4 old-fashioned oats, uncooked

    2/3 cup firmly packed brown sugar

    3/4 cup raisin or dried fruit

    1 teaspoon ground cinnamon

    1/2 teaspoon salt (optional)

    3 1/3 cup skim milk

    2 eggs

    1 tablespoon vegetable oil

    1 tablespoon vanilla

    Milk, yogurt, fruit (optional)

    Spray 8-inch glass baking dish with cooking spray. In a large bowl, combine oats, sugar, raisins, cinnamon and salt. Mix well. In a medium bowl, combine milk, eggs, oil and vanilla. Mix well. Add the wet ingredients to the dry ingredients. Mix until well blended and pour into baking dish. Bake 55 to 60 minutes or until cereal is set and firm to the touch. Cool slightly. Serve topped with milk or yogurt and fruit if desired.

    Sauteed Zucchini with Garlic and Herbs

    Submitted by: Rosemarie Shockley of Camden

    Servings: 4

    2 tablespoons extra-virgin olive oil

    2 large zucchini, sliced 1/4-inch thick

    2 scallions, chopped

    1 teaspoon crushed garlic

    2/3 cup vegetable stock

    2 tablespoons Knorr garlic and herb sauce mix

    2 tablespoons finely chopped flat-leaf parsley

    Salt and freshly ground black pepper

    In a large skillet, heat oil over medium-high heat. Add zucchini, scallions and garlic. Saute for 6 to 8 minutes, or until zucchini is tender. Slowly pour in vegetable stock. Stir in sauce mix and parsley. Simmer for 1 1/2 to 2 minutes. Season, to taste, with salt and pepper.

    Chili Rellenos

    Submitted by: Jean Mathias of Blytheville

    1 package egg roll wrappers

    2 cans whole green chilies

    Monterey Jack cheese or colby cheese

    Salsa, avocado dip or sour cream

    Split chilies enough to allow insertion of cheese, cut in 1/2 to 1 inch slices. Place chili with cheese in center of egg roll wrapper (can use two wrappers for extra thickness) and fold envelope style. Seal edges with water or juice from canned chilies. Pan or deep fry chili rellenos until golden brown. Serve on bed of lettuce along with refried beans and or Spanish rice. Can be served with salsa, avocado dip or sour cream

    Corn Patties

    Submitted by: Jean Mathias of Blytheville

    1 pt corn, cream style

    2 beaten eggs

    1 teaspoon salt

    1/2 cup sweet milk

    1 cup flour


    Add seasoning, eggs and flour to corn. Mix well. Add milk. Cook like a pancake on hot griddle. Serve with maple syrup.

    Guacamole Tacos

    Submitted by: Rickie MacAdam of Pocahontas

    2 avocados

    1 small garlic clove (or garlic salt to taste)

    2 teaspoon lemon juice

    Salt to taste

    1 green onion or 1 tablespoon regular onion, diced

    1/2 diced tomato (optional)

    2 tablespoon sour cream (optional)

    In a bowl smash the garlic into a paste with a spoon (or use a garlic press). Cut, seed and peel the avocados. Put avocados in bowl with the garlic and smash with a fork until mushy. Add the lemon juice, salt and garlic salt to taste. Mix well. For smoother guacamole, add the sour cream at this time. Add tomatoes and onions, if desired.

    Fry a corn tortilla or use prepared taco shell. Put guacamole in tortilla or taco and top with shredded lettuce, tomatoes, onion, cheese and salsa.

    Mexican Rice

    Submitted by: Rickie MacAdam of Pocahontas

    1 1/2 cup rice (short grain is best)

    1 tablespoon oil

    1/2 chopped onion

    1/2 can tomato sauce

    1/2 can tomatoes, squeeze through fingers

    2 cup water or chicken broth

    1 teaspoon cumin

    Salt, pepper and garlic salt to taste

    Brown rice in oil. Add onion to rice and sauté until limp. Add remaining ingredients. Cover and simmer 15-20 minutes, until rice is done.

    Hawaiian Beans

    Submitted by: Mary Adelaide Hiegel of Conway

    Oven: 350º F.

    1 (16oz.) can pork and beans

    1 (15 oz.) three bean salad, drained

    1 (8 oz.) crushed pineapple (juice packed)

    1/3 cup barbeque sauce

    1 tablespoon Worcestershire sauce

    Mix together and bake 1 hour, uncovered

    Cream of Asparagus

    Submitted by: Mary Adelaide Hiegel of Conway

    1 can asparagus, drained

    1 small can tuna

    1 can cream of mushroom soup

    3/4 cup shredded cheddar cheese

    2 hard-boiled eggs, chopped

    Mix together first three ingredients in a 2-quart cooking pot. Add cheese. Add eggs. Heat and serve over toast.

    Indonesian Pilar

    Submitted by: June Thompson of Arkadelphia

    2 packets 7 whole grain pilaf (Kashi brand)

    1 cup whole peanuts

    4 teaspoons toasted sesame oil

    3 cloves garlic, sliced

    1 medium red onion, diced

    1/2 teaspoon ground cumin

    1/2 teaspoon ground coriander

    3/4 cup raisins

    1 large carrot, cut into match sticks

    1 cup red cabbage, diced

    1 pinch salt

    1/4 cup water

    1 red bell pepper, seeded and diced

    1/2 bunch cilantro, coarsely chopped

    4 tablespoons soy sauce

    2 tablespoons brown rice vinegar

    2 teaspoons fresh ginger root, grated

    1 teaspoons crushed red chili flakes

    2 teaspoons evaporated cane juice crystals

    Cook pilaf according to directions on the package and set aside. Toast peanuts in a small skillet until golden brown and set aside. Sauté garlic and onion in 2 teaspoons of sesame oil in a large skillet until limp. Add cumin, coriander, raisins, carrots, cabbage, salt, water and stir well. Cover with lid, reduce heat to low, simmer for 3 minutes then remove from heat. In a large mixing bowl, combine sauté mixture with cooked pilaf, red bell pepper, cilantro, toasted peanuts and mix well.

    In a small bowl, combine remaining ingredients, whisk together, add to pilaf mixture and stir well.

    Salsa Rice Enchiladas

    Submitted by: Ann Allen

    Oven: 375º F.

    1 (24 oz.) jar salsa

    1 teaspoon chili powder

    1 cup cooked rice

    1 (15 oz.) can black beans, rinsed and drained

    10 tortillas

    1/4 cup shredded cheddar cheese

    1/4 shredded jack cheese

    Spray baking dish. Heat 1 1/2 cups of salsa and the chili powder to boiling. Stir in rice. Stir in beans. Spoon about 2 tablespoons of rice mixture onto one side of each tortilla. Roll up tortillas; place seam side down. Spoon remaining salsa over tortillas. Sprinkle with cheeses. Bake uncovered for 15 to 20 minutes.

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