Winter
Sausage & Egg Casserole,
for those cold winter mornings . . .
- 6 slices of bread buttered on both sides
- 1 lb sausage browned & crumbled
- 5 oz grated Cracker Barrel cheese
- Egg mixture: 6 eggs, 1tsp dry mustard, 1Tb grated onion,
- 1 pt half & half, sprinkle Sutton’s seasoned salt.
- Place bread in qt Pyrex oblong dish;
- cut bread in half length-wise and cover bottom of dish.
- Layer with sausage & cheese.
- Pour egg mixture on top and let stand overnight in refrigerator.
- Bake at 350 degrees for 25 minutes (or longer depending upon
- oven) until firm in the center.
- Serve hot!
Note: may be combined with fresh fruit, grits, steaming coffee or tea.
Beef Tender, for that special celebration . . .
- Make sure tender is trimmed.
- Sprinkle with Sutton's; when you think you have enough, add more!
- Cover tender.
- Preheat oven to 400 degrees.
- Place tender in oven with rack positioned in center.
- Remove after 15 minutes.
- Add a little water to bottom of pan and stir to keep tender from sticking.
- Reduce heat to 325 degrees, return tender to oven and continue cooking for 15-20 minutes depending upon size. If tender begins to brown too quickly, cover with foil (do not tuck under pan).
When ready to serve, the ends should be well done and the middle medium to medium/rare. The tender should have an outer crust that gives a delicious flavor because of the seasoning. If preferred, it can be served with a horse radish dressing or béarnaise sauce. (Note for chefs who prefer outdoor grilling: simply cover beef tender with Sutton’s Gourmet Salt as above and place on grill.) Caution, do not overcook!
Cheese Fondue
This recipe came from a friend many years ago
and is enjoyed by our family on cold winter nights . . .
- 1lb Swiss cheese
- 1 clove garlic
- 1Tb flour
- 1Cup
white wine
- 3Tb Kirsch
- Sutton’s Gourmet Salt
- Nutmeg
- Grate cheese and dredge
with the flour.
- Rub inside of fondue dish with garlic.
- Add white wine and heat
almost to boiling; then add cheese slowly, stirring constantly as it
melts.
- When all the cheese has been
added and the fondue starts to boil, add Sutton’s Gourmet Salt and nutmeg to
taste.
- Add the Kirsch and serve immediately at the table by placing over an
alcohol burner.
- Serve with broken pieces (dunking size) of French bread and sliced
apples.
«««««»»»»»
SPRING
A simple way to welcome the warmer days of spring and clean off the grill in preparation for moving outdoors again . . .
Grilled Lamb Chops
- Coat 8 lamb chops with Sutton’s seasoned salt and place on a hot grill.
- Turn until both sides are browned. Do not overcook.
Serve with mint jelly. Delicious!
New Potatoes
- 12 – 15 small red skinned potatoes
- ½ stick unsalted butter
- Sutton’s seasoned salt & dill weed
- Place potatoes in pot and boil. Do not overcook.
- Drain, cool and slice (leave skin on).
- Put sliced potatoes in large skillet.
- Cover with butter slices and sprinkle with Sutton’s salt and dill weed. Re-heat.
This is a wonderful addition to any meal.
Green Salad
- Combine lettuce (Romaine, Bibb), baby spinach, fresh spring onions, fresh mushrooms, radishes, green pepper, cucumber slices, shredded carrots, cherry tomatoes, walnut pieces, & dried cranberries in a large bowl.
- Sprinkle with Sutton’s seasoned salt and dill weed. Add olive oil and balsamic vinegar. Mix thoroughly.
«««««»»»»»
SUMMER
As the days
lengthen and the temperatures rise our palates seem to crave cooler fare. For
many years our family celebrated our nation’s independence with close friends
and we would contribute favorite recipes to share as we watched the fireworks. The following is one that we all enjoyed to
which we have added our own special touch. It is even better after 24 hrs in
the refrigerator.
Shrimp
Remoulade Dip
- 6 lbs
shrimp, deveined and cooked
- 2 quarts
Hellman’s mayonnaise
- 2 cans
(1/4 oz) parsley flakes
- 2 cans (2
oz) frozen chopped chives
- 1 small
jar Kraft horseradish mustard
- Juice of 2
lemons
- 1 T onion
salt
- 1 T
Sutton’s seasoned salt
- Cut the
shrimp into small pieces.
- Add the
mayonnaise, parsley flakes, chives, horseradish mustard, lemon juice, onion
salt & Sutton’s Gourmet Salt.
- Mix well
and adjust to taste, if necessary, with the salt, lemon or horseradish mustard.
- Chill and
serve with crackers.
Serves about 30.
Recipe can be halved.
Grilled
Salmon
- Rub salmon
filet with olive oil.
- Squeeze
lemon juice and sprinkle with Sutton’s Gourmet Salt and dill weed.
- Place on
grill and cook.
Yummy! If you like your salmon crispy, rub with
olive oil and sear in pan on one side first. Salmon can then be cooked on the
grill or placed in a 350 degree oven for 15 minutes.
Deviled
Eggs
- 12 large
eggs
- 1 tsp
Sutton’s seasoned salt
- 1 tsp
yellow mustard
- 2 Tb Hellman’s mayonnaise
- 1 Tb pickle
relish
- Paprika
for garnish
- Hard boil
the eggs, peel and split lengthwise.
- In a bowl
mash the egg yolks with a fork until smooth.
- Stir in
the mustard, mayonnaise, relish and salt. Adjust to taste.
- Spoon the
mixture into the egg white halves and garnish with paprika.
«««««»»»»»
Our
thoughts turn to holiday tables heaped with harvest from the garden and game
brought in from the hunt as the days begin to shorten and we welcome the cooler
weather. The long hot summer is fading from memory as we embrace the crisp fall
days.
Grilled Quail
This recipe is shared by a dear friend and exceptional hunter and grill chef . . .
- Clean Quails.
- Squeeze fresh lemon juice over birds.
- Sprinkle with Sutton’s Gourmet Seasoned Salt.
- Place birds on hot grill.
- Turn frequently until done.
It's so simple and easy - delicious!
Muddy
Water Doves
This is a
recipe from a good friend who is a fabulous cook. It's a favorite following
dove hunts at their ranch in Texas . . .
- For 8
doves
- Clean
doves and sprinkle with Sutton’s Gourmet Salt.
- Melt ¼
stick of butter in a 12” cast iron skillet and lightly turn doves onto both sides.
- In a
pitcher mix 1 qt water, 1/3 cup lemon juice and ¼ cup Worcestershire sauce.
- Pour into
skillet with doves breast down until mixture covers the birds half way.
- Cook
slowly, lightly boiling in skillet for 2 hours or until doves are tender and meat falls off the
bone.
- Place doves
on toast and spoon muddy water over them.
A Texas
treat!
Southern
Cheese Grits
- 1 Cup
grits cooked
- ½ lb sharp
cheddar cheese (Cracker Barrel)
- 2 eggs
beaten
- Few grains
powdered garlic
- ½ stick
unsalted butter
- Sutton’s
Gourmet Salt, Worcestershire, & Tabasco to taste
- Add eggs,
garlic, butter & seasonings to grits.
- Grate
cheese.
- Arrange in
casserole a layer of grits, then a layer of cheese (cheese on the top).
- Cook in
300 degree oven for about 25 minutes.
Serve hot!
|
ShareThis
