Peary Perry's Favorite Recipes

Rich and Creamy Macaroni and Cheese
Ingredients
2 cups whipping cream
1 teaspoon snipped fresh rosemary
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 ounces dried radiator or rigatoni pasta
1 3-ounce package cream cheese, cut up and softened
Freshly grated Parmesan cheese
Directions
1. In a large saucepan combine whipping cream, rosemary, the 1 teaspoon kosher salt, and the 1/4 teaspoon black pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 25 to 30 minutes or until mixture is reduced to 1-1/3 cups, stirring occasionally.
2. Meanwhile, cook pasta according to package directions. Drain and keep warm.
3. Stir cooked pasta, and cheese, into cream mixture. Cook and stir 2 minutes until heated through. Serve immediately. Sprinkle with freshly grated Parmesan, if you like. Makes 4 servings.
Nutrition facts per serving:
calories: 544
total fat: 36g
cholesterol: 149mg
sodium: 518mg
carbohydrate: 32g
fiber: 1g
protein: 22g

Rio Grande Spaghetti
1 1/2 lbs Ground Beef
1 Can (15 oz) Tomato Sauce
1 Can (16 oz) Mexican-style Diced Tomatoes
1 Tbs Beef Granules
2 1/2 tsp Chili Powder
1/2 tsp Ground Cumin
1 (7oz) pkg spaghetti, uncooked
Shredded Pepper Jack or Mexican-blend Cheese, for serving

In a skillet, brown beef; drain well and transfer to crock-pot. Add tomato sauce, tomatoes, beef granules, chili powder and cumin; mix well. Cover and cook on Low for 4 – 5 hours. Prepare spaghetti according to package instructions. When done, drain and stir into beef mixture in crock-pot. Allow to slow cook for 15 minutes to half an hour. When ready to serve, garnish with shredded cheese of choice.

Roasted Chicken Salad Tostada
Ingredients
1-1/2 tablespoons olive oil
2 teaspoons ground cumin
8 (5-1/2-inch) corn tortillas
2 cups shredded purchased roasted chicken
4 tablespoons fresh lime juice, plus wedges for garnish
1 can (15-1/2 oz.) black beans, rinsed and drained well
1 cup grape tomatoes, quartered
1 avocado
4 cups thinly sliced romaine lettuce
1 cup purchased salsa
1/2 cup low-fat sour cream
Directions
1. Preheat broiler. Whisk together oil and 1-1/2 teaspoons cumin in a
small bowl; salt to taste. Lightly brush both sides of each tortilla
with cumin oil and arrange in a single layer on a cookie sheet. Broil 4
inches from heat, turning once, until golden brown and crisp, about 2
minutes. Transfer to rack to cool.
2. Meanwhile, toss chicken with 2 tablespoons juice in a serving bowl;
salt and pepper to taste.
3. Toss together beans, tomatoes, 1 tablespoon juice, and remaining 1/2
teaspoon cumin in another serving bowl; salt and pepper to taste.
4. Halve, pit, peel, and slice avocado. Transfer to a shallow bowl and
drizzle with remaining 1 tablespoon juice; salt to taste.
5. Arrange bowls of chicken beans, avocado, and stack of tortillas on
the table. Place lettuce, salsa, and sour cream in separate bowls; serve
on the side with lime wedges. Top each tortilla with desired toppings to
create individual salad tostadas. Makes 4 servings.

Savory Corn Chowder CP
6 Slices Bacon, diced
1/2 Cup Onion, chopped
2 Cups Potatoes, peeled and diced
2 Boxes (10 oz) Frozen Kernel Corn, thawed
1 Can (16 oz) Cream-style Corn
1 Tbs White Sugar
1 tsp Worcestershire Sauce
1 tsp Seasoned Salt
1/4 tsp Pepper
1 Cup Water
In skillet, cook diced bacon until crisp; remove and set aside to drain.
Add onion and potatoes to bacon drippings and sauté for about 5 minutes
or until onions are translucent; drain well.
Transfer bacon, onion and potatoes in crock-pot. Add the rest of the
ingredients to crock-pot and stir well.
Cover and cook on Low for 4 to 7 hours.

Savory Mushroom Meatballs
Makes 4 servings
1 Lb Lean Ground Beef
1 Env Dry Mushroom Soup Mix, divided
1 Egg, slightly beaten
2 Tbs Onion, finely chopped
1/4 tsp Black Pepper
1 Tbs Cooking Oil
1 1/2 Cups Water
1/8 tsp Dry Dill Weed
In mixing bowl, combine beef, half of the soup mix, egg, onion and
pepper. Knead well and shape into small meatballs (walnut size).
In skillet, heat cooking oil and brown meatballs. Add 1/2 cup water to
skillet and simmer for 5 minutes. Remove meatballs and keep warm.
Combine remaining soup mix with 1 cup water. Add to pan, scraping up
drippings. Stir in dill weed. Stirring constantly, heat until
drippings thicken into a gravy. Return meatballs to skillet and heat
through. Great served with potatoes, noodles or rice.

Savory Sausage Casserole
Makes 6 servings
1 Lb Pork Sausage (bulk)
1 1/4 Cup Minute Rice, uncooked
1 Cup Onion, chopped
1 Cup Celery, chopped
1 Cup Green Bell Pepper, chopped
1 Cup Mushrooms, chopped
2 Cans (10.75 oz) Cream Soup (any flavor – Mushroom and Celery
recommended)
2 1/2 Cups Water
1/2 tsp Salt
1/8 tsp Pepper
1/2 Cup Shredded Cheese (any flavor)
In skillet, brown sausage sprinkled with salt and pepper; drain well. Start layering in bottom of 9 x 13-inch baking pan (glass recommended). Start with rice; then sausage, onion, celery, bell pepper and mushrooms. In mixing bowl, combine soups and water. Slowly pour over casserole.  Cover and bake at 350 degrees for 50 minutes. Sprinkle with shredded cheese and bake for 10 minutes more or until cheese is melted.

Scallops Florentine
Ingredients
1/2 pound fresh or frozen scallops
1 10-ounce package frozen chopped spinach
1/4 cup water
2 tablespoons dry white wine
1/4 teaspoon salt
1/4 teaspoon dried tarragon, crushed
Dash pepper
1 clove garlic, minced
1/3 cup canned evaporated skim milk
4 teaspoons all-purpose flour
2 tablespoons grated Parmesan cheese
Directions
Thaw scallops, if frozen. Cut any large scallops in half.
Cook spinach according to package directions; drain well. Keep warm.
Meanwhile, in a medium skillet combine water, wine, salt, tarragon, pepper, and garlic. Bring to boiling; add scallops. Cover and simmer for 1 to 2 minutes or until scallops are opaque. Remove scallops from skillet with a slotted spoon.
In a small bowl combine milk and flour. Stir into liquid in skillet.
Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
Stir Parmesan cheese into mixture in the skillet. Return scallops to skillet; heat through. Serve scallop mixture over spinach. Makes 2 servings.

Scalloped Potatoes and Ham
1-1/2 cups diced ham
3 T butter
3 T flour
1/4 tsp. pepper
1 tsp. salt
2-1/2 cups milk
1/4 cup chopped onion (optional)
2 lbs. potatoes (5 or 6 medium), sliced

Heat butter, flour, salt and pepper; stir well. Add milk and cook to a boil. When it reaches a boil, add ham and optional onions. Pour into well-greased 9 x 13" baking dish. Bake at 350 degrees F for 45 minutes or until potatoes test done.

Seashell Hot Dog Bake
Ingredients
8 oz. dried medium shell macaroni
1 large onion, chopped (1 cup)
1 clove garlic, minced
1 Tbsp. butter
1 16-oz. pkg. beef frankfurters, halved lengthwise and sliced
1 1/2 cups purchased spaghetti sauce
1 large tomato, chopped (1 cup)
1 4-oz. can (drained weight) mushroom stems and pieces, drained
1 8-oz. carton dairy sour cream
2 oz. provolone cheese, shredded (1/2 cup)
2 oz. mozzarella cheese, shredded (1/2 cup)
Directions
1. Preheat oven to 350 degrees F. Prepare macaroni according to package directions; drain and set aside.
2. In a large skillet cook onion and garlic in hot butter over medium heat until nearly tender. Stir in frankfurters and cook until lightly browned. Stir in spaghetti sauce, tomato, and mushrooms. Bring to
boiling. Remove from heat. Stir in sour cream and half of the cheeses. Stir mixture into the drained pasta. Spoon into a 2-quart casserole. 3. Cover and bake about 30 minutes or until hot. Uncover and sprinkle
with remaining cheeses. Bake, uncovered, 5 minutes more or until cheese melts. Makes 6 servings

Smothered Burgers
Cooking spray
2 cups vertically sliced onion
2 teaspoons sugar
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 (8-ounce) package presliced mushrooms
2 tablespoons Worcestershire sauce
1 pound ground round
4 (1-ounce) slices Texas toast
1/2 cup (2 ounces) shredded Swiss cheese

Prepare grill.
Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onion; cover and cook 5 minutes, stirring occasionally. Add sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, uncovered, 5 minutes or until tender, stirring frequently. Remove onion from pan, and keep warm. Heat pan coated with cooking spray over medium-high heat. Add mushrooms and 1/4 teaspoon salt; saute 5 minutes or until tender. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce, and beef. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

Preheat broiler.
Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Place bread on grill rack; grill 1 minute on each side or until toasted. Arrange bread on a baking sheet. Top each bread slice with 1 patty, 1/4 cup onion, 1/4 cup mushrooms, and 2 tablespoons cheese; broil 2 minutes or until cheese melts. Yield: 4 servings.

Steak and Potatoes with Beer
1 large onion, sliced
8 medium potatoes, quartered
1 1/2 to 2 1/2 pounds round steak, cut in 6 to 8 serving-size pieces
1 tablespoon brown sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1 envelope beefy onion soup mix
1 can (12 ounces) beer
1/2 teaspoon salt, or to taste
Combine sliced onion and potatoes in bottom of crockpot. Arrange steak over vegetables. Combine brown sugar, nutmeg, onion soup mix; sprinkle over the beef. Pour beer over all. Cover and cook on LOW for 8 to 10 hours, until beef is tender. Taste and add salt to taste.
Serves 6 to 8.

Stir-Fry Sunday Supper
Ingredients
2 pounds boneless skinless chicken breasts
2 large garlic cloves, minced
2 tablespoons reduced-sodium soy sauce
4 teaspoons cornstarch
1 teaspoon ground ginger
1 cup fresh orange juice
4 teaspoons peanut oil
1 pound shiitake or Portobello mushrooms, stems discarded, thinly sliced
1-1/2 cups coarsely grated carrot
2 celery stalks, sliced
4 cups cooked brown rice

Sliced scallion, for garnish
Directions
1. Rinse chicken and pat dry. Cut in half and pound slightly to thin.
Cut crosswise into thin strips (about 1/4-inch thick).
2. Whisk together garlic, soy sauce, 2 teaspoons cornstarch and the ginger in a large bowl, for marinade. Add chicken, turning to coat, cover and chill 45 minutes, stirring occasionally.
3. Whisk together juice and remaining 2 teaspoons cornstarch in a small bowl until dissolved.
4. Heat 2 teaspoons oil in a heavy skillet over high heat, until hot but not smoking. Remove chicken from marinade (discard marinade) and add to skillet; sauté, turning occasionally, until golden, about 5 minutes.
Transfer to a bowl. Add remaining 2 teaspoons oil, the mushrooms, carrot, and celery to same skillet; sauté over moderately high heat until tender, about 5 minutes. Return chicken to skillet; add juice-cornstarch mixture and bring to a boil. Stir until sauce thickens, about 3 minutes.
5. Serve over rice and garnish with scallion, if desired. Makes 8 servings.
Nutrition facts per serving:
calories: 300
total fat: 4.5g
saturated fat: 1g
cholesterol: 66mg
sodium: 245mg
carbohydrate: 33g
fiber: 3g
protein: 31g

Strawberry Cheesecake Pie
2 cups sliced fresh strawberries
1/4 cup chopped almonds, toasted (optional)
1 tablespoon sugar or Splenda
1 graham cracker crust
1 package (8 ounces) cream cheese, softened
2 cups cold milk, divided
1 small package instant vanilla pudding mix (regular or sugar free)

Combine the strawberries, almonds and sugar or Splenda. Pour into crust.
In a mixing bowl, beat cream cheese until smooth; gradually add 1/2
cup of milk. Add pudding mix and remaining milk. Beat for 1 minute or
until blended; pour over strawberries. Cover and refrigerate for 2 hours
or until set.

STRAWBERRY BBQ SAUCE
3-1/2 cups sugar
1-1/4 pounds strawberries -- capped and sliced
6 tablespoons balsamic vinegar
6 tablespoons water
2 teaspoons cracked black pepper
3/4 cup ketchup
4 tablespoons Dijon mustard
1 teaspoon hot sauce -- or more to taste (Rich uses Tabasco Chipotle Hot Sauce)
Mix sugar, strawberries, vinegar, water, and black pepper in a saucepan.
Bring to a boil over medium heat. Continue to cook at a slow boil for about 45 minutes or until thick.
Remove from heat. Add ketchup, mustard, and hot sauce; mix really well. Yield 3 to 4 cups (about 20
servings).

Sweet & Savory Beef Brisket
1 fresh beef brisket (3 to 3-1/2 pounds) cut in half
1 cup ketchup
1/4 cup grape jelly
1 envelope onion soup mix
1/2 teaspoon pepper
Place half of the brisket in a slow cooker. In a bowl, combine the ketchup, jelly, soup mix and pepper; spread half over meat. Top with the remaining meat and ketchup mixture. Cover and cook on low for 8-10 hours or until meat is tender. Slice brisket; serve with cooking juices.
You may use 1/2 cup of grape jelly, depending on your taste.

Sweet and Spicy Sausage
6 Johnsonville Sausage
8 oz chili sauce
1/3 cup brown sugar
8oz crushed pineapple

Cut sausage into bite size pieces. Combine all ingredients into a baking dish and stir until mixed.
Add sausage and stir. Bake at 350F for 1 hour.

Swiss Asparagus Au Gratin
Timothy Fennel, Birmingham, Ala. via Home Cooking Magazine
1/2 cup water
1 1/2 pounds fresh asparagus spears, trimmed
2 tablespoons Dijon mustard
2 ounces finely shredded Swiss cheese
1/2 cup seasoned bread crumbs
2 tablespoons margarine, melted
Salt and pepper
Preheat oven to 400 degrees.

Bring water to boil; add asparagus. Cook 3 to 4 minutes and drain. (Asparagus will still be crisp.) Toss in Dijon mustard. Place in 10 x 6-inch baking dish. Mix together cheese, bread crumbs, margarine, add salt and pepper to taste. Reserve 1/4 cup mixture for topping. Toss with asparagus. Top with remaining 1/4 cup bread crumb mixture.  Bake 15 to 20 minutes or until cheese mixture is lightly browned. Serves 4 to 6

Taco Pasta
Ingredients
8 ounces dried penne
2 pounds uncooked ground chicken
1 cup chopped onion
1-1/2 cups water
1 1-1/4-ounce envelope taco seasoning mix
2 11-ounce cans whole kernel corn with sweet peppers, drained
2 cups sliced pitted ripe olives
2 cups ( 8 ounces) shredded cheddar cheese
1 cup salsa
2 4-ounce cans diced green chile peppers, drained
8 cups shredded lettuce
2 medium tomatoes, cut into thin wedges
Tortilla chips (optional)
Dairy sour cream (optional)

Directions
1. Cook pasta according to directions; drain and set aside.
2. Meanwhile, in a 12-inch skillet cook ground chicken and onion, half at a time, until meat is brown; drain fat. Return all of the chicken mixture to skillet. Stir in water and taco seasoning mix. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, olives, half of the shredded cheese, salsa, and chile peppers.
3. Transfer mixture to a lightly greased 3-quart rectangular casserole.
Bake, covered, in a 350 degree F oven for 45 minutes or until heated through. Remove from oven; sprinkle with remaining cheese.
4. Serve with lettuce, tomato wedges, and, if desired, tortilla chips and sour cream. Makes 12 servings.
To Tote: Cover tightly. Transport in an insulated carrier. Transport lettuce, tomatoes, and, if desired, sour cream in an insulated cooler with ice packs. If desired, transport chips in an airtight bag or container.
For 6 Servings: Prepare using method above, except transfer mixture to a 2-quart rectangular baking dish and bake for 30 minutes.

Taco Salad for a Crowd
2 lb. 80% ground beef
1 cup frozen onion, Southwestern mix
2-1.25 oz. pkgs powdered taco seasoning mix (I used TexMex flavor)
4 Roma tomatoes, chopped
1 med. yellow bell pepper, chopped
2 avocados, peeled and chopped
3 tblsp. lemon or lime juice
2-4 oz. cans chopped black olives
1-4 oz jar pimento slices, drained
1 can black beans, drained and rinsed
2 cups grated cheddar cheese
1 cup Catalina dressing
1 head ice berg lettuce, chopped
1 med. bag nacho chips, crushed, separated

Brown ground beef with Southwestern onion mix. Add one package taco seasoning mix, and mix well. Cool completely or refrigerate overnight. Note: Rather than draining hot grease from the beef after browning, I chilled the beef mix in the fridge and disposed of the solidified lard before adding the beef mix to the salad. In a very large bowl, combine tomatoes, bell pepper, avocado, lemon juice, black olive, pimento slices, black beans, cheese and second package of taco seasoning mix. Mix well. Add cooled ground meat and Catalina dressing, and mix well. Right before serving, mix in lettuce and half the bag of crushed nacho chips. Mix well. Pour remaining nacho chips in a bowl and serve along side the salad. Makes about 45 buffet servings.

Tater Tot Casserole
1/2 cup chopped onion
1/3 cup sliced celery
1 lb ground chuck
1/2 tsp salt
1/4 tsp pepper
1 can cream of celery or mushroom soup, undiluted
16 oz frozen tater tots
1 cup shredded cheddar cheese
Preheat oven to 400ºF. Grease a 12x8” baking dish.
In a skillet, cook onion, celery, and ground beef until meat is brown and vegetables are tender. Drain. Stir in salt and pepper. Spoon mixture into prepared baking dish. Spread soup over meat mixture. Top with frozen potatoes. Bake for 40 minutes or until bubbly. Remove from oven and sprinkle with cheese. Return to oven and bake until cheese melts, about 5 minutes.

Tilapia with Fried Corn
2 C Whole kernel corn (Fresh, frozen/thawed, or canned/drained)
1/4 C Chopped onion
2 T Butter
Salt and Pepper
2 to 4 Tilapia Fillets
Your favorite Cajun Seasoning (or use ground cayenne, paprika, garlic
powder, salt and black pepper)
Olive oil
In cast iron skillet over medium high heat, melt butter and sweat onions, add corn when onions are translucent, season with salt and pepper. Cook corn, (turning infrequently) until light brown and fragrant. Remove to warm dish. In same skillet, add a bit of olive oil (just enough to coat pan) season both sides of Tilapia filets and fry just until fish flakes easily with a fork. Lay down a bed of corn on serving plates and top with fish to serve.
Serves 2.

Texas Hill Country T-Bones
Ingredients
1/3 cup snipped fresh sage or 4 tsp. dried sage, crushed
1-1/2 tsp. coarse salt
1-1/2 tsp. ground cumin
1 tsp. crushed red pepper
2 medium red onions
4 8-oz. beef T-bone steaks, cut 1 inch thick
Sweet Pepper Salsa
Directions
1. For rub, in a small bowl combine the sage, salt, cumin, and red pepper; set aside. Peel onions; halve and very thinly slice with a mandoline or sharp knife. Place onions in a grill basket directly over medium heat. Grill about 15 minutes or until browned and crisp, rearranging and turning once. Remove onions and set aside.
2. Meanwhile, trim fat from steaks. Sprinkle rub evenly over both sides of steaks; pat in with your hands.
3. Place steaks on the rack of the grill directly over medium heat.
Grill to desired doneness, turning once halfway through grilling. (Allow
11 to 15 minutes for medium-rare doneness [145 degrees F] or 14 to 18 minutes for medium doneness [160 degrees F].) Serve with grilled onions and Sweet Pepper Salsa. Makes 4 servings.

Tortellini Alfredo with Roasted Peppers
1 - 9 ounce package refrigerated meat-or cheese filled tortellini
1 - 4 ounce jar roasted red sweet peppers
1/2 cup refrigerated light Alfredo sauce
1/4 cup shredded fresh basil
1/4 to 1/2 teaspoon black pepper

Cook tortellini according to package directions; drain. Meanwhile, drain
sweet peppers and cut into strips. In a large saucepan heat Alfredo
sauce. Stir in cooked and drained tortellini. Reduce heat and add sweet
peppers. Simmer for 5 minutes, stirring often.
Before serving, stir in half of the basil. Sprinkle w/remaining basil &
black pepper.

Tuna Steaks with Cumin Tartar Sauce
Ingredients
4 6-ounce fresh or frozen tuna steaks, cut 1 inch thick
1/4 cup cooking oil
3 tablespoons lemon juice
1 teaspoon cumin seeds, toasted
1/4 teaspoon black pepper
2 cloves garlic, minced
1 recipe Cumin Tartar Sauce

Directions
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl stir together oil, lemon juice, cumin seeds, pepper, and garlic. Pour over fish; seal bag and turn to coat fish. Marinate in the refrigerator for 30 to 60 minutes, turning fish once. Drain fish, reserving marinade.
2. Lightly grease or coat with nonstick spray an unheated grill rack.
For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes, or until fish begins to flake when tested with a fork and center of fish is still slightly pink, gently turning and brushing once with remaining marinade halfway through grilling. Discard any remaining marinade. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.) Serve fish with sauce. Makes 4 steaks.

Cumin Tartar Sauce: Finely chop any large fruit pieces in 2 tablespoons mango chutney. In a small bowl combine chutney, 1/3 cup mayonnaise or salad dressing, 1 teaspoon Dijon-style mustard, 1 teaspoon lemon juice, and 1 teaspoon cumin seeds, toasted. Cover and chill until serving time.