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A Few Choice Recipes

Years ago I heard a well-respected psychologist say that the heart of the home is the kitchen; that the best love in a family takes place around the kitchen stove. Consequently, I have always invited everyone into my kitchen to share not only food, but also conversation and camaraderie.


Memorable Times

Some of the most memorable times we enjoy happen when the family is gathered together around the large kitchen island with yummy aromas from the ovens and cook top luring us in. Let me add, however, that the concept of gathering family and friends together does not have to be limited to the kitchen. That same bit of magic happens around a boiling pot of shrimp at the beach, a fish fry at a mountain lake, or a barbecue after a bird hunt . . . all with a bottle of Sutton's kept close at hand to add that special bit of flavor where ever you go!

Peggy Shelmire
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.

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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.

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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.

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FALL

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!


Let your words be gracious: seasoned with salt!
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