By SUNNY HOLLIDAY
Cooking and coping
The hosts of MPB Think Radio’s “Deep South Dining” started a timely Facebook group a few weeks ago called Cooking and Coping, and the name certainly fits. Here are a few recipes from one group member that might just help you cope with being cooped up at home.
Sausage and Sun-Dried Tomato Pasta
- 1 box of your favorite noodles (I like bow tie or penne)
- 1 pound ground sausage
- 2 pints heavy whipping cream
- 8-10 sun-dried tomatoes (in oil)
- 3 tablespoons tomato basil pesto
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon garlic powder (or freshly minced)
- 1 teaspoon salt and pepper (or to taste)
- 1 teaspoon Cavender’s seasoning
- 1/4 cup shredded Parmesan cheese
Brown sausage on stovetop, remove from heat and drain.
Chop sun-dried tomatoes and lightly toast in a sauté pan on stovetop for 3-5 minutes, stirring frequently. Remove from heat once toasted.
In a saucepan, pour in heavy whipping cream and bring to boil. Once it starts boiling, add red pepper flakes, garlic, salt, pepper and Cavender’s. Continue to boil on medium 10-12 minutes, stirring occasionally so it doesn’t overflow. Next, add tomato basil pesto and stir. Add browned sausage and toasted sun-dried tomatoes and stir.
Reduce heat to medium-low and continue to simmer another 10-12 minutes, stirring occasionally. Sauce will continue to thicken. If sauce gets too thick, add a teaspoon of boiling water from noodles.
While sauce is simmering, boil noodles according to box directions. (I like to add a dash of extra virgin olive oil and salt to my boiling water before adding noodles.)
Drain noodles. Return to pan, and spoon sauce onto noodles. Mix until all noodles are coated in sauce. Serve hot. Sprinkle with Parmesan cheese.
Optional: Serve with bread and salad.
(This is my grandmother’s recipe.)
- 2 sticks softened butter
- 1/2 cup shortening
- 3 cups granulated sugar
- 5 eggs
- 1½ teaspoons lemon extract
- 3 cups flour
- 1 (7.5-ounce can) 7 Up or Sprite
Cream butter and shortening. Add sugar and mix until fluffy. Add eggs, one at a time, and mix well. Add lemon extract and flour, then mix again. Fold in 7 Up. Batter will be thin.
Grease a Bundt pan and lightly dust with flour. Pour batter into pan and bake at 350 degrees for 38-43 minutes.
- 1 pound of ground round
- 12 flour tortillas
- 1 cup shredded cheddar cheese
- 1 packet taco seasoning (or make your own)
- 1 (10-ounce) can Las Palmas enchilada sauce
Brown ground round. Once browned, remove from pan and blot with paper towels to remove excess grease. Wipe grease out of pan with paper towel. Mix ⅔ cup water with taco seasoning, then pour into pan. Once the mixture is bubbly, return meat to pan. Stir well, reduce to low heat, and simmer 2-3 minutes.
Open enchilada sauce and coat the bottom of a casserole dish or glass pan.
Spoon 2 tablespoons of meat into each tortilla, sprinkle cheese, roll up like a soft taco, then place seam-side down in casserole dish. Continue until you have used all the meat. You should now have a full pan of rolled tortillas. Lightly spoon remainder of sauce over the top and brush the sides so every part of the tortilla is covered with sauce, but don’t pour too much sauce (or enchiladas will be soggy). Top with remaining shredded cheese.
Bake at 350 for 10-12 minutes, or until sauce is bubbly and cheese on top is melted.