The Cookbook

Southern Kitchen Cinnamon Rolls

Many years ago, there were two restaurants in Dallas on the same street owned by the same people. Southern Kitchen East and Southern Kitchen West. In 1977 someone that visited the restaurant picked up the Southern Kitchens recipe for their tiny cinnamon rolls. The restaurants have long since closed but the recipe lives on. My husband loved their cinnamon rolls. I just found the the recipe and was reminded of the many times my husband took me to dinner there. Try baking them. Hope you enjoy them as much as he did.

Southern Kitchen Cinnamon Rolls
Difficulty: Medium

DOUGH MIXTURE
1/2 cup milk
1/2 cup butter
1/3 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons dry yeast
2 tablespoons warm water
2 1/4 cups flour
1 egg

Scald milk, add butter and stir until the butter is melted. Add sugar and salt and stir until dissolved. Dissolve yeast in warm water and add to milk mixture. Add 1 cup of flour and beat well. Add egg, which has been beaten lightly, and beat about 2 minutes. Add 1 cup of flour and beat well. Then add rest of flour and mix well. Place on floured board and knead very lightly - about 8 times. Put in well greased bowl, cover and let rise until double in bulk.

CINNAMON SUGAR MIXTURE

1 cup sugar
1/2 cup light brown sugar, well packed
1 tablespoon cinnamon
6 tablespoons butter

Mix sugar, brown sugar and cinnamon together until well blended. Roll dough out to 8" x 20". Completely cover with 1 tablespoon melted butter. Spread cinnamon sugar mixture evenly over surface, reserving about 3/4 cup for top. Roll up and cut into 24 even pieces. Melt 5 tablespoons butter in 7" x 10 1/2" pan and put rolls in pan placing cut side up. Press down to force butter up around rolls. Then spread remaining sugar mixture evenly over top. Press down. Let rise until double. Bake at 375 F. until done - about 20 minutes. Serve warm.

Happy cooking!

"borrowed" from www.BellaOnline.com

Cheesy Broccoli Tater Soup

8 med. potatoes (can vary depending on amount you want to make)
2 tbsp. butter
1 c. chopped onion
Garlic (fresh or powder)
1 1/2 c. broccoli florets, cooked tender-crisp or 1 pkg. (10 oz.) frozen broccoli cuts
2 c. shredded Cheddar cheese
Small sour cream
Salt and pepper to taste

Peel potatoes and cut into 3/4 inch cubes; set aside. Melt butter. Add onion and saute 5 minutes. Add potatoes. Cover, bring to a boil, reduce heat to medium and cook just until potatoes are tender, about 15 minutes.
Drain potatoes, hit with mixer to soften up taters. Return to pan. Add broccoli.

Over medium heat, gradually add cheese, stirring until heated through and cheese is completely melted.

Stir in sour cream and season to taste with salt and pepper.

Orphie

I45 Cream Cheese Cake

1 stick butter/margarine –melted
1 box yellow cake mix
2 eggs beaten

Combine melted margarine, eggs and cake mix. Spread in a buttered 9 x 13 pan.

Combine:

8 oz. cream cheese
2 eggs –beaten
1 cup brown sugar
1 cup powdered sugar
1 tsp. vanilla
Pinch salt

Beat until smooth. Pour over the cake batter mixture. If desired, sprinkle with nuts before baking.

Bake at 325 for 45 minutes or until cake is golden brown on top.

Cut into squares and sprinkle with powdered sugar.

Variation: add crushed pineapple to cake batter. OR add coconut to cake batter.

(Name of cake: It is named I45 cake, ‘cause you can drive up and down I45 and not find a better cake!)

librarylady

Flash's Chili

I've never written my recipe down, but here are a few of my "secrets":

Start with 2 strips of bacon, brown and remove to saute diced onion & garlic in the drippings.

2 lbs. cubed chuck to 1 lb. ground chuck ratio

both beer and beef broth for simmering (4 hours)

Thicken the sauce with yellow corn meal.

Add canned chipotle chiles (for the smokey flavor & heat).

Roasted hatch chiles, when available (I buy them in August and freeze them for chili.)


Spouse taught me to appreciate my chili over rice and topped with grated cheddar and sometimes Fritos.

Flash McCord

3 Beer Chili

Open beer, drink it.

Cook and drain 2-3 # of chili-grind beef, cubed chuck roast, venison, elk, or other meat.

Drink beer #2.

Add ingredients of a Wick Fowler/Carroll Shelby or other chili mix. Use all the alarms. Needs more garlic. Add can of rotel extra hot. Save out about 1/4 of chile powder to add to mix about 15 minutes prior to serving.

Simmer while drinking beer #3.

Serve with grated cheese, chopped onions, and saltine crackers.

Add fourth beer to title of recipe.

Drink beer #4 with chili.

Camping option. Cook chili then freeze. While camping, eat however much chili that thaws. Frozen chili can be used to keep beer cold.

Treehugger

Really Good Cornbread!
*adapted from a Martha Stewart recipe

Saute in iron skillet:
1 stick butter
1 clove garlic
chopped red bell pepper
1 jalapeno, diced
1 small can sweet corn w/o liquid
1 small can cream corn

In separate bowl sift together:
1 1/2 C yellow cornmeal
1 C flour
1/8 - 1/4 C sugar (I use 1/8 and a pinch)
1 tsp. salt
1 tbsp baking powder

Add to sifted ingredients:
2 beaten eggs
1 1/2 C buttermilk

Mix sauteed stuff in with above and add 1 C Monterrey Jack cheese.

Return all to skillet and bake at 350 for 35 mins.

YUMMY!

jude

Chicken Mediterranean

2 T. olive oil
3/4 lb. skinned, boned chicken breast, cut into large chunks
4 garlic cloves, minced
14/5 oz. can diced tomatoes, undrained
1/2 t. dried parsley flakes
1/2 dried oregano
1/3 c. crumbled reduced-fat feta cheese
1/4 c. kalamata olives

Cook chicken and garlic in oil in a large skillet over medium high heat 8 minutes or until chicken is done. Add tomatoes and next 3 ingred. Reduce heat and simmer, stirring often, a few minutes. Sprinkle with feta and olives, remove from heat. Cover and let stand 5 minutes.


Just Me

Chunky Pecan Pie Bars

Crust:
1 and 1/2 cups of flour
1/2 cup butter, softened
1/4 cup of brown sugar

Filling:
3 large eggs
3/4 cup corn syrup
3/4 cup granulated sugar
2 tablespoons melted butter
1 and 3/4 cup Semi Sweet Toll House chocolate CHUNKS
1 and 1/2 cups pecans, chopped
1 tsp. vanilla

Heat oven 350 degrees.
Grease 9 x 13 pan.

Crust - beat flour, butter and brown sugar until crumbly. Press into pan. Bake 12-15 min. until slightly browned.

Filling - Beat eggs, corn syrup, sugar, butter and vanilla. Stir in chunks and pecans. Pour over crust, Bake for 25-30 min until set. Cool on rack. Cut into bars.

Just Me

Ceviche

Recipe courtesy Emeril Lagasse, 2001 Show: Emeril Live Episode: A Taste of Mexico

1 pound fresh conch or scallops, or combination
1 cup fresh lime juice
1 cup diced avocado
1/2 cup minced red onion
1/2 cup finely chopped seeded tomato
1/4 cup cilantro
2 tablespoons olive oil
2 teaspoons minced jalapeno
1/2 teaspoon salt
1/8 teaspoon cayenne
1/4 teaspoon cumin

Pat the seafood dry and place in a glass bowl. Cover with the lime juice and let marinate until opaque, about 3 hours, refrigerated. Place the seafood in a clean bowl, and reserve the lime juice. Add the remaining ingredients to the seafood, gently stirring to mix. Add reserved lime juice to taste. Refrigerate for 1 hour, and serve chilled in a tall martini or cocktail glass.

Flash McCord

Cattleman's Beans

2 rounded cups beans (pinto or red beans)
6 cups cold water
2 Tbs. butter
1/2 lb. pork sausage
1 cup chopped onion
2 cups peeled, sliced tart apples
2 cloves garlic, peeled and mashed
2 tsp. salt, 1/4 tsp. coarse black pepper
1 tsp. EACH chili powder & dry mustard
1/4 cup brown sugar
1 1/2 cups tomato juice
sour cream
jamaican rum

Soak beans in water overnight. Do not drain water. Add butter, bring to boil, then simmer covered about 2 hours.
Brown sausage and add to beans along with about 2 Tbs. of the fat. Add all other ingredients except sour cream and rum. Bring to boil, then simmer, covered, another 2 hours. Or bring to boil and put in covered bean pot and bake at 325° for 2 hours.
Before serving add ¼ cup rum. Serve with sour cream. And also serve with cornbread :)

Just Me

5-Way Cincinnati Chili

Servings: 4

FOR THE CHILI:
1 lb. ground beef
1 medium onion, chopped
1 cup chicken stock
1 cup water
1 cup canned tomatoes
3/4 tsp. vinegar
1/2 tsp. Worcestershire sauce
1 1/2 tsp. chili powder
1 tsp. ground cumin
3/4 tsp. ground allspice
1/2 tsp. cayenne
1/2 tsp. ground cinnamon
1 clove garlic, minced
1 bay leaf
salt to taste

TO SERVE:
1/2 lb. spaghetti
1/2 lb. canned kidney beans
3/4 cup shredded cheddar cheese
1/2 cup onion, chopped
6 ounces oyster crackers

Bring first beef, 1 medium onion, chopped, chicken stock, and water to a boil in a heavy nonreactive pot over high heat. Reduce heat to medium low and simmer until beef turns brown.

Stir in the remaining chili ingredients. Cover and simmer 3 hours over low heat. Skim off fat.

Cook pasta in a pot of boiling salted water 8-10 minutes or until al dente. Drain.

Serve chili ladled over spaghetti. Sprinkle with hot kidney beans, shredded cheese and chopped onions with oyster crackers on the side.

A few drops of Tobasco or Louisiana Hot Sauce on top of the finished product is not a bad idea.

g from c

Chili (Cincinnati Skyline)

http://www.chili-recipes.com

Ingredients:

2 lb Ground beef
1 cn Tomato sauce (15 oz)
2 Bay leaves
1 ts Ground cinnamon
1-1/2 ts Salt
1-1/2 ts Vinegar
1-1/2 ts Ground allspice
3 c Water
1/4 ts Garlic power
1 Onion, chopped
1 ts Worcestershire sauce
2 ts Cumin
1 tb Chili powder
1/2 ts Crushed red pepper

Instructions: Mix ground beef and water until soupy. Mix in other ingredients. Simmer, uncovered 3 hours. Stir occasionally. "Makes 8 servings."


g from c

Crock Pot Rotisserie Chicken

1 whole chicken
Pam Olive Oil Spray
Lawry's Seasoned Salt
Aluminum foil

Clean chicken and spray all over with Pam Olive Oil Spray. Sprinkle a heavy amount of Lawry's Seasoned Salt all over the chicken. Spray inside of crockpot with Pam. DON'T put any water in the crockpot. Roll 3 or 4 "wads" of aluminum foil into 2-3" balls and put them in the bottom of the crockpot. The Chicken is going to rest on these. Put chicken breast side down in the crockpot on top of the foil balls. Cook on high (definitely not on low - won't be the same) 4-6 hours. A 3 pound chicken takes 4 hours.

klh6656

Crockpot Cream Cheese Chicken

(from Recipezaar - VERY rich but good)

2 envelopes dry ranch dressing mix
6 boneless skinless chicken breasts
12 oz. (at least) thinly sliced mushrooms
2 tbsp. butter
1 (14 1/2 oz.) can chicken broth
2 (10 1/2 oz) cans cream of mushroom soup
8 oz. cream cheese
2 cloves garlic, minced
S&P to taste

Mix together Ranch mix, chicken, mushrooms butter and broth in crock pot. Cook on high 5-6 hours. About 1 hour prior to serving mix in mushroom soup, cream cheese & garlic. Cook on high for 1 more hour. Season with S&P to taste and serve over rice or noodles. ***I don't see why some lite ingredients couldn't be used in this - healthy request soup, even if subbed for just one can of the real thing, lite cream cheese.

klh6656

Betty-Sue's Cheesy Corn Bake

4 tbsp. butter or margarine
2 (8 oz each) cream cheese
1/2 tsp. salt
1/8 tsp. cayenne pepper
3 (16 oz. ea.) whole kernel corn, drained
3 small cans chopped green chilies
1/2 cup milk
1/4-1/2 tsp. garlic salt

Melt butter w/ cream cheese, add milk and seasonings, until creamy. Add corn and chilies. Bake uncovered 350 degrees for 20-25 minutes.

klh6656

Crab Salad in Crisp Wonton Cups

For the Wonton Cups:
Cooking spray
18 wonton wrappers, thawed (if frozen)
2 teaspoons canola oil
1/4 teaspoon salt
For the dressing:
1 teaspoon lime zest
2 tablespoons fresh lime juice
1/4 teaspoons salt
1/8 teaspoon black pepper
1/2 teaspoon dried hot red pepper flakes
2 tablespoons olive oil

For the salad:
1/2 pound lump crabmeat, picked over
1 stalk celery, finely diced
1/2 cup finely diced mango
1/4 cup thinly sliced scallions
2 tablespoons coarsely chopped fresh cilantro leaves


Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins with cooking spray.
Brush the wonton wrappers with oil, and place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.

Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined.

In a medium bowl, toss together the crabmeat, celery, mango, scallion and cilantro. Add dressing and toss to combine. Fill each cup with the crab salad and serve.

Jami

Tangy Chicken

1 large broiler fryer, cut into pieces (skin most of it to cut down on fat)
2 tbsp. butter/margarine
1/2 cup Heinz 57 sauce
1/2 cup water

Brown chicken well in butter/margarine. Combine 1/2 cup Heinz 57 with 1/2 cup water and pour over chicken. Cover and simmer 30-40 minutes until chicken is tender, basting occasionally. Remove cover last 10 min. of cooking time. Skim excess fat from sauce. Spoon sauce over chicken. Makes 4 servings (about 3/4 cup sauce). Mom served it with Wild Rice, pineapple and frozen japanese style vegetables that are probably no longer available but any veg. will do. :)

klh6656

Cool and Creamy Dessert

This is the one my mother used with Thin Mint Cookies... she used chocolate pudding.

One box any flavor Girl Scout cookies, crushed and divided
3 tablespoons butter, melted
8 ounces cream cheese, softened
whipped topping, divided
2 – 8 ounce packages instant pudding mix (choose one that goes with your cookies!)
3 cups milk

PREPARATION:

Lightly grease 9x13 pan. Set aside 1/4 cup cookie crumbs. Combine the rest of the crumbs with butter. Press into prepared pan. Put into refrigerator. With a hand mixer, whip cream cheese until light and fluffy.

Stir in 1 cup whipped topping. Spread over chilled cookie crust. Chill while next layer is being made. Combine pudding mix with milk. Pour over cream cheese layer. Chill 1 hour. Top with remaining whipped topping and remaining cookie crumbs.

Scarlett~NC

Cream Cheese & Picante Dip, variation

Same as BBS's recipe basically, but...

Spread a package of cream cheese thickly on a plate. Add a cup of picante sauce on top of that, and a cup of shredded cheddar cheese on top of that. If you want to get fancy, add black olives and/or green onions on top of the cheese.

DiamondGirl

POI's Chili

Williams Chili Mix (I have only found it at Krogers)

add 2 lbs chili meat
1 15 oz can of diced tomatoes with green chili peppers
1 8 oz can of tomato sauce

you can drain the fat off if you want but better to leave in!

in 20 minutes you got a fine tastin pot of chili, guaRanteed!

Person of Interest