Nichole's Creamed Peas

Nichole's Creamed Peas

1 lb. fresh or frozen cream peas
3-4 slices of jalapeno pepper (fresh or pickled)
1/4 a link of sausage; diced (any flavor you prefer -- I used jalapeno flavored)
salt, pepper & garlic powder to taste

Rinse & drain peas in a colander. Place into a medium size sauce pot.

Add in jalapeno slices, sausage, salt, pepper and garlic powder.

Fill pot with enough water to cover ingredients. Place tight fitting lid on and cook over high heat until it comes to a full rolling boil. *DO NOT simmer the peas, they MUST boil in order for them to "cream"*

Continue to let peas boil over medium high heat, with lid set very slightly ajar to allow some steam to escape, until peas are tender (about an hour or so.) **Watch your pot though to make sure liquid doesn't boil out. Your heat should not be high enough to allow it to cook that hard but keep your eye on it to be on the safe side.**

Stir occasionally to prevent sticking. Enjoy!

Sourdough Starter

Sourdough Starter

1/4 teaspoon active dry yeast
1/4 cup warm water
3/4 cup plus 1 tablespoon cool water
2 1/2 cups all-purpose flour

Proof yeast in warm water. Add remaining water and flour, and mix well in a large container -- it may triple in size. Cover. Let rise 6 to 24 hours at room temperature. Makes nearly 2 cups. Unused portion can be refrigerated in airtight container for up to 2 weeks.

Chocolate-Peanut Butter Bread

Featured in the October 1991 issue of Texas Monthly.

From Debra Auden owner of LocuStreet Bakery, 206 E. Locust, San Antonio.

1 1/2 teaspoons active dry yeast
1 3/4 cups warm water
1/2 cup active sourdough starter (see recipe, below)
5 scant cups unbleached all-purpose flour or bread flour
1/2 cup powdered milk
2 teaspoons sea salt or plain salt
2 tablespoons unsweetened cocoa powder
1 1/2 cups semisweet chocolate chips
1/2 cup smooth peanut butter
1 tablespoon cornmeal

Proof yeast in 1/4 cup water. Add sourdough starter and remaining water, and beat until well blended. Combine flour, powdered milk, salt, cocoa powder, and chocolate chips in separate bowl. Blend thoroughly into yeast mixture, about 2 minutes with an electric mixer or 4 minutes by hand. If using mixer, knead with dough hook about 4 minutes, then finish by hand until taut, about 20 seconds. If blending by hand, knead 8 to 10 minutes, until smooth and elastic. Place in large bowl, and cover with plastic wrap. Let rise until tripled, about 3 hours.

Turn dough out onto lightly floured surface, and knead briefly (if making 2 loaves, divide dough in half). Flatten dough out, then spread peanut butter in center. Roll dough up into oval shape, pinching seams. Pick off chocolate chips on outside. Place on baking sheet sprinkled with cornmeal, and let rise again, covered, in warm place until almost doubled in size, about 30 to 45 minutes.

Preheat oven to 450 degrees. Sprinkle dough with flour, and slash loaf before baking. Bake until bottom of loaf sounds hollow when tapped, about 60 minutes for large loaf and 35 to 40 minutes for 2 loaves. Let cool on rack at least 2 hours before slicing.

Chicken Justin

Chicken Justin

1 whole chicken - cut up
salt & pepper to season (can use black or cayenne pepper)
4 c. diced onion
1 c. diced celery
1 c. chopped parsley
1 c. chopped bell pepper
1/2 c. pimentos
Dash of hot sauce mixed into 4 c. wine (I used chicken stock)
2 Tblsp. Worcestershire sauce

Grease a 9x13" casserole dish with non stick spray or butter. Add chicken and top with remaining ingredients. Bake for 1 1/2 - 2 hours at 350*.

Cheeseburger Soup

Cheeseburger Soup

1 lb. ground beef
3/4 c. chopped onion
3/4 c. chopped carrots
3/4 c. diced celery
1 tsp. dried basil
3 T. butter, divided
3 c. chicken broth
4 c. potatoes, peeled & diced
1/4 c. flour
1/2 of a large block of processed cheese loaf, diced
1 1/2 c. milk
1/4 c. sour cream
1 T. old bay seasoning
salt & pepper to taste
*For an added variation, you can also add is a couple slices of cooked & crumbled bacon strips.

In a skillet, cook beef until browned & no longer pink. Drain and set aside.

In a large pot, saute onion, carrots, celery and basil in 1 T. butter until vegetables are softened; about 5 minutes.

Stir in broth, potatoes and beef. Cover, reduce heat and simmer until potatoes are tender, about 15 minutes.

In a saucepan melt remaining butter and whisk in flour to make a roux.

Briskly stir roux into soup mixture. Let simmer about 5 minutes.

Now add in cheese, milk, Old Bay, salt and pepper. Cook, stirring constantly until cheese melts.

Remove from heat and blend in sour cream. Serve warm.

Chicken & Noodle Casserole

Chicken & Noodle Casserole
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1/4 tsp. ground black pepper
1 cup frozen mixed vegetables
2 cups cubed cooked chicken
2 cups medium egg noodles, cooked and drained
1/4 cup grated Parmesan cheese
1/2 cup shredded Cheddar cheese (about 2 ounces)

Stir the soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in a 1 1/2-quart casserole dish. Bake at 400°F. for 25 minutes or until the vegetables are tender. Stir the chicken mixture. Top with the Cheddar cheese.

OPTIONS:

Golden Onion Chicken & Noodle Casserole: Substitute 1/2 cup crushed French fried onions for the Cheddar cheese.

Hearty Chicken Casserole with a Twist: Substitute 2 cups cooked corkscrew-shaped pasta for the egg noodles.

Cheeseburger Pasta

Cheeseburger Pasta
1 lb. ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or 25% Less Sodium)
1 1/2 cups water
2 cups uncooked medium shell-shaped pasta

Cook the beef in a 10-inch skillet over medium-high heat until the beef is well browned, stirring frequently to break up meat. Pour off any fat. Stir the soups, water and pasta into the skillet. Heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender but still firm, stirring often.