Sandy's Favorite Recipes
Sunday, November 27, 2005
Creole Posole Soup
A male co-worker of Terry's who loves to cook brought this soup to an office lunch. Terry liked it and asked for the recipe. We made it over Thanksgiving weekend and everyone enjoyed it. It IS spicy. If you want to tame it down a bit, use less of the cayenne and red chili pepper flakes.

Towering Inferno Creole Posole

Seasoning Mix:

2 bay leaves
1 and ½ tsp. salt
1 tsp. dry thyme leaves
1 tsp. red chili powder or cayenne pepper
1 tsp. white pepper
1 tsp. black pepper
½ tsp. red chili pepper flakes

Vegetable Mix:

1 cup chopped celery (2 large stalks)
1 medium yellow onion, chopped
1 medium green bell pepper, chopped

Remaining Ingredients:

3 tablespoons margarine or butter
½ pound poska kielbasa sausage, cut into 1/2” rounds
¾ pound boneless, skinless chicken breast, cut into bite-sized chunks
1 tablespoon chopped garlic
2 cups bottled spaghetti sauce
One or two 14 and ½ ounce cans chicken broth, as needed
29-ounce can white hominy, drained (such as Mexican style or Pare Posole)
15 ounce can black beans, drained
Sour cream
Monterey or Mexican blend cheese
10 thick flour tortillas

Combine ingredients for seasoning mix and set aside.

In separate bowl, combine vegetable mix and set aside.

In a heavy 5-quart saucepan, melt the margarine or butter over medium heat. Add kielbasa; sauté until pieces begin to brown, about 3 minutes. Add chicken and sauté 5 minutes longer.

Add seasoning mix, vegetable mix and garlic. Saute until vegetables start to soften, about 10 minutes. Add spaghetti sauce, 1 cup of the chicken broth, hominy and black geans; cover and simmer over low heat, stirring occasionally for 20 minutes. (Start with 1 cup of chicken broth and add more during simmering if mixtures seems too thick.)

To serve, remove bay leaves, pour into large bowls, top with a dollop of sour cream, sprinkle with cheese and serve with warm flour tortillas (the thick type, not the kind for rolling.) Also good over rice.

Makes 10 servings.
Thursday, November 10, 2005
Cranberry-Orange Compote
This is a bit different than most cranberry relishes as the cranberries aren't cooked. I really like it, though I am the only one in our family who does!

2 12-ounce packages fresh or frozen cranberries
1 seedless orange, peeled and quartered
1 lemon, peeled, seeded and quartered
1 cup sugar
2/3 cup peacn pieces
1/4 cup Cognac or brandy (I've never used this!)

Using quick pulses of the food processor, chop half of cranberries and half of each orange and lemon quarters. Remove to large bowl and repeat with other half of cranberries and fruit. Stir in sugar, pecans, and Cognac into berry mixture. Taste and add sugar to taste. Chill overnight. Makes about 3 1/2 cups.
Sweet Potatoes
2 cans sweet potatoes, drained and mashed
(Or 3 cups cooked and mashed sweet potatoes)
1/3 cup milk
1/2 stick (1/4 cup) butter
2 beaten eggs
1 tsp. vanilla
1 cup sugar

Mix all ingredients and place in buttered baking dish.


1 cup brown sugar
1/3 cup margarine or butter
1/2 cup flour
1 cup chopped pecans

Mix topping together and sprinkle on top of sweet potatoes. Bake 30 minutes at 375.
This easily qualifies as dessert!
Seven Layer Salad
1 head lettuce such as romaine or red leaf, torn into bite size pieces
1 medium red onion, diced
1 green pepper, diced
1 10 ounce package of frozen peas

Layer each item in a large salad bowl.

Mix together 2 Cups mayonnaise, 2 Tablespoons Sugar, and 2 Tablespoons rice vinegar (or other mild vinegar)

Spread over layered salad.

Sprinkle over the top: 2 cups grated cheddar cheese and 8 strips bacon, fried crisp and crumbled.

Cover and refrigerate overnight. Toss just before serving.

Serves 12

This recipe is on a 3x5 card in my recipe box, written in pencil in my sister Janet's handwriting. The recipe was given to her by a woman she worked with over 25 years ago. I hadn't made it in years, but a few years ago made it for Thanskgiving and now my family considers it a "must-have" traditional Thanksgiving and Easter dish.
Rita Rolls
Take Rhodes frozen roll dough (or a similar brand), either white or whole-wheat. The white ones will rise higher and be lighter but the whole wheat ones are better for you!

Melt a stick of butter. Dip the frozen roll balls into the melted butter and place in a 9x13 baking dish for 20 rolls, or a 9x9 dish for 9 rolls. Cover the rolls with plastic wrap sprayed with non-stick cooking spray. Set the rolls in a warm place and let rise for 4-5 hours. When the dough is risen above the pan, bake as directed on the package.

The melted butter makes these so good. Most people think they are homemade. I got this recipe from Rita, a lady at church who served on the funeral dinner committee with me. She was always asked to bring "her rolls". When she shared that they were made from frozen dough, I was very surprised and couldn't wait to try them. Yum.

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