|Cooking in the Deep-South with Chef Bob|
|by Sir Robert (Chef Bob) Vaningan O. S. C.|
The words "Deep-South Cuisine" are often misunderstood. Not to be confused with Cajun or Creole which are strictly Louisiana.
1 - 6 of 6 for val onions
Layer ingredients as listed in a large stove top pot. Pour water over all. Season with salt and pepper to taste. Bring to a boil, then cover and ...
Mix all meatloaf ingredients well. Place 1/2 of meat mixture in bottom of pan. Flatten out about 1 inch thick. Break bread in pieces. Mix all ...
Prepare beans as usual for cooking. Add water, and mix in other ingredients. Cook as usual.
Rinse and pick ... peas, ham shank, onion, garlic, celery ... bone, remove the meat from the bone, cut it into small pieces and return it to the soup pot.
Mix all ingredients well. Form loaf in pan with greased foil. Add sauce and bake at 350 degrees for 45 to 60 minutes.
Put soup, cheese and butter in pan and heat. Add onions. Cool. Fold in sour cream and potatoes. Bake at 350 degrees for 30-45 minutes. Serves 10.
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