Bethany's Recipe Box

Our family can go through pounds of pasta weekly if we don't watch ourselves! Stuffed shells are easy and one of our favorites. I don't have exact measurements- the best I can tell you is to get the filling to a nice pliable consistency and you should be good. We do them a few different ways: Cheesy Italian Sausage Stuffing 1 lb of ground Italian sausage - browned Mozzarella - large bag Ricotta - large container Shredded Parmesan - small bag Seasoning - salt, pepper, fresh basil, garlic powder, etc. Start with the bowl of browned meat. Ad the cheeses to it until you have a good pliable consistency. Make sure to hold back at least a cup of the mozzarella Spinach & Cheese Stuffing Same as above except leave out the pork and ad a bag of sauteed spinach Sauces Sometimes I get adventurous and make a homemade sauce but usually I just use a good quality prepared red sauce. Homemade Alfredo is AMAZING on the Spinach & Cheese shells. Preparing Boil the shells with salt and a he...

This is a family recipe from my friend Martha Clement who stole it from a cajun ancestor, Gail Clement. I have to say...this is the best Jambalaya I've ever had!!!! And coming from a family of shrimp processors, I've had LOTS of Jambalaya! ENJOY!!! Preheat Oven 350 1 Whole Chicken (Boiled & Picked with Broth on reserve) 2 Pounds boneless fatless pork chops - cubed 5 cups white rice 2 1/2 lbs of smoked sausage- sliced 1 lb smoked andouille- sliced 3-4 yellow onions - chopped 1 small bunch green onions - chopped 1 green pepper -diced Handful of fresh parsley - chopped 3 Tsp fresh garlic - minced Red & Black Pepper to Taste Salt to taste 1 can golden cream of mushroom soup 1 can rotel In a BIG pot, Brown pork in oil. Add veggies and cook about 10 minutes. Add sausage & smoked andouille. Cook for about 20 min. Add soup and rotel. MIX WELL add cooked chicken and rice. Add 10 cups of liquid- this can be the water from when you boiled the chicken. You can also use a combi...

GREEN GUMBO What to do with a giant bundle of greens? Make green gumbo of course! Greens are great just boiled up with some s&p and a ham hock but why not spend a few extra minutes and make them fabulosa! You can use either one type of greens or a variety of mustard, turnip, kale, etc. The recipe calls for a pound. I used turnip greens and it was great. You can either food process the greens or just chop them. I prefer the more rustic chopped greens, but processed would look nice :) My dad says it's great over rice but I just like them plain. 4 ounces thick cut bacon chopped up 12 ounces andouille sausage sliced 1/4″ thick 3 tablespoons flour 8 cloves garlic finely minced 1 large onion minced 2-3 jalapeno chilis seeds removed and minced (add less if you want it mild) 1 pound greens 8 ounces clam juice 2 cups vegetable stock 6 ounces okra trimmed and roughly chopped 1 teaspoon celery seed 1 teaspoon dried oregano 1 teaspoon smoked paprika 1/4 teaspoon white pepper ...