October 2021 Piney Woods


Breakfast Enchiladas

Ingredients 1 (16 oz) pkg frozen hashbrown potatoes1 cup diced cooked ham1 Tbsp vegetable oil1 (4.5 oz) can diced green chile peppers1 ½ cups shredded Cheddar cheese, divided1 (28 oz) can

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Southern Pimento Cheese

Ingredients 2 cups shredded extra-sharp Cheddar cheese8 oz cream cheese, softened½ cup mayonnaise¼ tsp garlic powder¼ tsp ground cayenne pepper (Optional)¼ tsp onion powder1 jalapeno pepper, seeded and minced (Optional)1

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Marinated Salad

Ingredients 1 (15 oz) can peas, drained1 (15 oz) can shoe peg corn, drained1 (15 oz) can green beans, drained1 (2 oz) jar pimentos1 cup chopped celery½ cup chopped green

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Gourmet Mushroom Risotto

Ingredients 6 cups chicken broth, or as needed3 Tbs olive oil, divided1 lb portobello mushrooms, thinly sliced1 lb white mushrooms, thinly sliced2 med shallots, diced1 ½ cups Arborio rice½ cup dry

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Fresh Tomato Soup

Ingredients 4 cups chopped fresh tomatoes1 slice onion4 whole cloves2 cups chicken broth2 Tbs butter2 Tbs all-purpose flour1 tsp salt2 tsp white sugar, or to taste Directions Step 1 In

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Raspberry Loaf Cake

Ingredients 1 tsp soft margarine, or as needed Cake Mix: 1 cup superfine sugar¾ cup unsalted butter3 large eggs½ tsp vanilla extract1 ⅜ cups self-rising flour1 ½ tsp baking powder Coulis: 5

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