Editor’s Note: Alabama Living’s recipes are submitted by our readers. They are not kitchen-tested by a professional cook or registered dietician. If you have special dietary needs, please check with your doctor or nutritionist before preparing any recipe.
Cook of the month:
Meat and Nut Rolls
Katye Delashaw, Dixie EC
11/4 pounds ground round 1 pound tube hot breakfast sausage (Jimmy Dean brand recommended) 1 onion, diced 1 cup chopped pecans 1 can cream of mushroom soup 1 can water 1/3 cup sliced black olives, cut into smaller pieces 1 teaspoon chili powder 1 teaspoon garlic powder 2 packages sub rolls, Cobblestone Mill recommended
Fried Green Tomato Sandwich 4 medium green tomatoes 8 slices of bacon 4 slices of Swiss cheese Ranch dressing Vegetable oil Salt Pepper Flour 8 slices of ciabatta bread Slice green tomatoes 1/4 inch thinck. Salt and pepper each side. Let sit for 15 minutes. Fry bacon, drain and break slices in half. Coat green tomato slices in flour. Fry in vegetable oil until golden brown on each side. Place fried green tomato slices on slice of toasted ciabatta bread. Top with slice of Swiss cheese and strips of bacon. Coat top slice of ciabatta bread with ranch dressing. Place on top, dressing side down. Makes 4 sandwiches.
Jalapeno Popper Sandwich 4 slices bread 2 slices of Big Slice Jalapeno Cheese Slices 1 small jalapeno pepper, thinly sliced 2 cheese singles 1 egg 3 tablespoons milk 1/3 cup finely crushed pretzels 4 teaspoons unsalted butter, divided Fill bread slices with jalapeno cheese slices, sliced jalapeno peppers and cheese singles to make 2 sandwiches. Whisk egg and milk in pie plate until blended. Dip sandwiches, 1 at a time, in egg mixture, then in pretzel crumbs, turning to evenly coat both sides of each sandwich with egg mixture and crumbs. Melt 2 teaspoons butter in medium skillet on medium heat. Add sandwiches; cook 2 minutes or until bottoms are golden brown. Add remaining butter to skillet; turn sandwiches. Cook 2 minutes or until bottoms are golden brown and cheeses are melted. Jackie Harbin, Arab EC
In a large skillet or pan, brown ground round, sausage and onion together; drain. While the meat is draining, wipe out the pan. Over medium heat, put pecans, soup, water, olives and spices in the same pan and stir to combine. Add the meat mixture and heat through. Turn off heat, leaving pan on stove eye. Cut bread rolls in half and scoop out the middles. Fill bread shells with meat mixture and place cut side up in a baking dish. Put in a 350 degree oven until hot – 20 or 30 minutes. Enjoy! Freeze the remaining sub rolls for the next batch. Sandra Lee, Baldwin EMC
Stuffed Sub Supreme 2 large loaves of uncut French bread Sliced cheese, your choice 1 pound Italian sausage, cooked 1 pound ground beef, cooked One onion, cooked Bell pepper, cooked Cook sausage, beef, onion and pepper together. Drain any grease. Cut loaves in half lengthwise. Hollow out and save soft inner parts for another use (like dressing or bread pudding). Line tops and bottoms with slices of cheese. Fill bottoms with scoops of meat/onion/pepper mixture. Place tops on. Wrap in foil. Bake on baking sheet at 350 degrees for 20-30 minutes. Slice and serve. You may wish to bake only one and to freeze the other or share it as-is with someone who needs a quick meal. These sandwich subs go well with a pot of soup or a large salad.
The Ultimate Catfish Cheese Sandwich 4 5-6-ounce U.S Farm-Raised Catfish fillets 11/4 cups of your favorite spicy catfish breader 3 jumbo eggs ½ cup of ice-cold dark beer ½ cup of buttermilk Peanut oil for frying 8 slices of Texas toast 16 slices of pepper jack cheese Jalapeno Tartar Sauce ½ cup pickle relish ¼ cup chopped onion ½ teaspoon garlic ½ cup seeded jalapenos 2 cups light mayonnaise 2 tablespoons Dijon mustard 1 lemon for juice and zest 1 teaspoon black pepper 1 teaspoon dill 1 teaspoon sugar Make the tartar sauce first so it can mellow in the refrigerator. Place pickle relish, onion, garlic, and seeded jalapenos in a food processor and finely chop. Drain off any liquid. Add this to mayo, mustard, juice and zest from the lemon, black pepper, dill, and sugar. Stir thoroughly until smooth and chill in refrigerator until ready to serve. Preheat oven to 375 degrees. Make batter by mixing 1 cup of breader with eggs, beer and buttermilk. Batter should be drippy not stiff. Coat fillets in dry breader on a plate and then dip in the batter. Place battered fillets in hot oil (375 degrees) Temperature is critical; if it’s too low fillets will be greasy, not crispy. Fry for 8-10 minutes until brown. Fish will float partly out of the oil when done. While fish is frying, toast bread lightly in toaster and place on lightly greased cookie sheet. Place two slices of cheese on each piece of toast and cook in oven until bubbly. Drain oil off fillets on paper towels. Place fillets on cheese bread, spread chilled tartar sauce over fillets and top with second piece of bread. Add slice of tomato and lettuce if desired. Gregory N. Whitis state specialist/Extension aquaculturist Alabama Cooperative Extension System
Jennifer Dansby, Covington EC Alabama Living
JULY 2015 35