Shrimp Millionaire – Shrimp & Oyster Bar

3 – 10 oz boxes Frozen Chopped Spinach – thawed and drained

2 – 8 oz Cream Cheese

1/4 Cup Butter

1 – Onion – diced

3 – Cloves Garlic – chopped

2 T – Garlic Salt to taste

1 T – Pepper

2 T – Crumbled Bacon

Juice of 1 Lemon

2 lbs Cooked Shrimp – shelled and deveined

8 – 10 – Slices American Cheese

1 – Sleeve Saltine Crackers – crushed

 

Saute Onion and Garlic in butter

Add Spinach, Cream Cheese and Garlic Salt and Pepper

Cook on low heat for 15 minutes – stirring occasionally

Toss Shrimp and Lemon Juice together

In a greased 9 x 13 Casserole layer the Shrimp

Pour the Spinach mixture over the shrimp

Layer American Cheese Slices
Top with crushed Crackers

Bake 350 – 30 minutes until bubbly

Broil 3 minutes to lightly brown topping (opt)

Serves 6 – 8

Blonde Brownies

2 Eggs

2 Cups Light Brown Sugar

2 Cups Self Rising Flour

2/3 Cup Canola Oil

6 oz Semi Sweet Chocolate Chips

1/2 Cup Chopped Walnuts

1 tsp Vanilla

Combine eggs, flour and oil – Batter will be stiff

Add chocolate chips, walnuts and vanilla

Mix Well

Pour into greased 9 x 13 pan

Bake 325 – 30 minutes until golden brown – Do NOT overcook

Let cool and cut into squares

Chinese Crunchy Slaw – Camille Barkley

1 small package toasted sunflower seeds

1 package Ramen noodles, chicken flavor (use dried seasoning in the dressing)

1 small package slivered almonds

Toast crunchies (seeds, almonds and noodles) @ 250 for 1 hour

1 package slaw mix (6 cups)

1 bunch green onions – chopped

Dressing:

2/3 cup oil

1/4 cup apple cider vinegar

2 T sugar

1/2 t salt

1/2 t pepper

1/2 package of dried noodle seasoning

Pour dressing over slaw mix and onions

Add the crunchies just before serving

Corn & Black Bean Salsa – Bengie Foley

1 large jar Garlic Lime Salsa – Walmart Great Value Brand

1 can Black Beans – rinsed and drained

1 can Corn – rinsed and drained

2 cups Fiesta Blend shredded cheese – Walmart Great Value Brand

Combine all ingredients and chill 4 hours or overnight

Serve with chips

Great as a side salad, filling for tacos or quesadillas or topping for grilled fish or chicken

 

 

 

 

 

Uncle Jimmy’s Ribs

2 Slabs Baby Back Ribs

1 Cup BBQ Sauce – your favorite

1 tsp Texas Pete

1 1/2 tsp Lemon Juice 

Remove membrane and wrap ribs in heavy duty foil

Place in cold oven and turn on 400 for 1 1/2 hours

Combine BBQ Sauce, Texas Pit and Lemon Juice

Unwrap ribs and baste meat side with sauce

Place on medium heat grill and baste bone side

Flip and baste every 10 minutes for 30 minutes

Muffuletta – Bob’s Pizza Pantry

Hoagie Buns

Sliced Salami

Sliced Pepperoni

Sliced Ham

Sliced Provolone Cheese

Sliced Mozzarella Cheese

Olive Salad

Melted Butter

 

Preheat oven 350

On bottom half of bun layer salami, pepperoni and ham

Cover top half with provolone cheese

Heat in oven (open face) until cheese is melted

Spread olive salad over the meat

Close the sandwich

Drizzle with melted butter

Cut in half

Serve with chips and pickle spears

 

 

 

 

Cole Slaw

1 small head cabbage

1/4 cup cider vinegar

1/4 cup mayonnaise

1 tablespoon sugar

1/2 tablespoon black pepper

1 teaspoon salt

PREPARATION

Shred cabbage

Combine all other ingredients

Mix all and chill 2 hours or overnight

Guacamole

 

2 Avocados – mashed

2 Romo Tomatos – diced

1/4 Cup Purple Onion – finely diced

1 Jalepeno Pepper – finely diced

1 TBLS chopped Garlic

1 Lime – juiced

1 TBLS Fresh Cilantro – chopped

1/4 Cup Sour Cream -optional

Salt and Pepper to taste

 

Mix all ingredients and chill for 2 hours before serving

Jambalaya

Seasoning Mix (1/4 tsp Cayenne, 3/4 tsp White Pepper, 1 tsp Kosher Salt, 1/4 tsp Thyme, 1/2 tsp Rubbed Sage, 1/4 tsp Dried Basil, 1/2 tsp Black Pepper)

1 1/2 lb Smoked Sausage – sliced

1 T Olive Oil or Butter

 

2 cups diced Onion

2 cups diced Green Bell Pepper

2 cupa diced Celery

2 T chopped Garlic

1/2 T Jambalaya Seasoning or Tony’s

1 can Rotel

1 can diced Tomatoes

4 cups Chicken Broth

2 cups Yellow Saffron Rice

1 1/2 lbs raw Shrimp – peeled and deveined

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Brown Sausage in Dutch oven

Add Olive Oil or Butter

Add Onion, Bell Pepper, Celery – saute until tender

Add Garlic and Seasoning stirring to mix

Add Rotel and diced Tomatoes

Simmer 15 minutes

Add Chicken Broth and bring to a boil

Add Rice and Shrimp

Cover and reduce heat to low for 30 minutes

Serve with Garlic Bread and Cold Beer

8 – 10 servings

Mississippi Fried Catfish – Taylor’s Grocery

Serves 4

 

8 Mississippi Catfish fillets -

2 eggs -

dash of Worcestershire sauce -

dash of hot sauce -

2 1/2 cups milk -

1 cup yellow cornmeal -

1/3 cup all-purpose flour -

salt and freshly ground pepper, to taste -

1 teaspoon lemon pepper -

2 quarts peanut oil -

8 scallions-

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3/4 cup Miracle Whip -

1/2 cup mayonnaise -

1/4 cup pickle relish -

1/4 cup finely chopped onion -

3 tablespoons fresh lemon juice

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Dickey Sauce – Tartar Sauce

In a medium bowl, fold together the Miracle Whip, mayonnaise, relish, onion, and lemon juice. Cover and refrigerate at least 2 hours.

Catfish

Combine the eggs, Worcestershire, hot sauce, and milk together in a large bowl and beat it until frothy. In a shallow dish large enough to contain the fish, whisk together the cornmeal, flour, salt, pepper, and lemon pepper.

With a small knife, score both sides of the catfish four times across. Dip the catfish into the egg wash, then dredge it completely with the cornmeal mixture, evenly coating the fish; set it aside.

In a large pot or deep fryer, heat the oil to 325 degrees. Add two fillets at a time -and cook 7 – 8 minutes, or until golden brown and crisp. Remove and place on paper towels to drain. Serve with scallions and Dickey sauce.

 

Story of Dickey Sauce:

This, folks, is the real deal: deep-fried catfish as it’s served at Taylor Grocery. “Dickey sauce” is nothing more than tartar sauce, but some Oxford locals privately renamed it in memory of the late poet and novelist James Dickey (Deliverance), who once dined at Taylor Grocery. When small bowls of tartar sauce were brought to the table, Dickey-famed for his formidable whiskey consumption-grabbed a spoon and lapped up all the sauce in his bowl. “That,” he announced, putting down his spoon, “was the best soup I’ve ever eaten.”