Little Smokey Recipes

By: Amanda Jade

Occasionally my family buys Little Smokeys as finger foods.  We have a pair of very simple recipes that turn this into a delicious and memorable meal:  Pigs in a Blanket and Sweet and Sour Smokeys. These recipes are great as appetizers or on a buffet.

 

Pigs in a Blanket Ingredients:

1 package Little Smokeys

2 packages Crescent Rolls

 

1.  Preheat oven to 350 degrees and oil a cookie sheet.

2.  Open Crescent Rolls and cut each one into quarters.  Roll out into pieces approximately 3 inches by 1 inch.  You do not have to be exact.

3.  Open Little Smokeys package.  Roll each one in the crescent rolls so that just the two tiny ends stick out.  Place on cookie sheet.

4.  Bake the Pigs in a Blanket in the oven until golden brown, 12-15 minutes.  Oven times may vary.

 

Sweet and Sour Smokeys Ingredients:

2 cups Grape Jelly

2 Tablespoons Yellow Mustard

1 package Little Smokeys

 

1.  In a small saute pan, heat the grape jelly on medium heat.

2.  Add mustard and stir to combine.  Simmer for five minutes or until desired thickness is reached.

3.  Add Little Smokeys, simmering until sauce has thickened.

 

These two recipes can be made together using the Sweet and Sour Smokey recipe as a sauce for the Pigs in a Blanket.  Fun as finger foods, snacks or appetizers!

Toasted Pecans Recipe

1 pound pecan halves (or other nuts)
2 Tablespoons butter
Salt to taste
Additional seasonings if desired

Spread the pecans and butter into a single layer on a baking pan. Place into a 300 degree oven, stirring frequently roast until pecans are lightly toasted, approximately 20-30 minutes.
Remove from oven and season to taste.

You can use hot pepper sauce, cayenne pepper, etc. if desired. I prefer plain salt. If using hot pepper sauce, add it with the butter before toasting.

Tomato Aspic

Tomato Aspic is an old traditional Southern side dish. There are as many variations as there are cooks, each claiming the best and often secret recipe. Many recipes add chopped vegetables, celery, cabbage, peppers, etc….Some Southern cooks use lemon jello instead of plain gelatin. This recipe is a well seasoned basic tomato aspic.

Tomato Aspic

2 cups tomato juice
8 whole cloves
1/4 teaspoon black pepper
4 bay leaves
1 Tablespoon sugar
3 tablespoons vinegar
1 onion, chopped
juice of 1 lemon
1 teaspoon Worcestershire sauce
salt to taste
1 teaspoon celery seed
2 tablespoons gelatin
1/2 cup water

Dissolve gelatin in 1/2 cup water. Cook together everything except lemon juice and Worcestershire sauce. Adjust seasoning, add lemon juice, Worcestershire and dissolved gelatin. Pour into desired molds and chill. Serve on a bed of lettuce

Black-Eyed Peas Dip Recipe

Black-Eyed Peas: A New Year’s Day Tradition

By Suzanne Lieurance
New Year’s Day is full of traditions. Watching college ball games on TV, making resolutions, and eating certain foods that are thought to bring good luck are just a few typical traditions in the USA.

Black-eyed peas are a New Year’s Day tradition in the South. Eating them on this day supposedly brings good luck and riches for the coming year. [Read the rest of this entry…]

Pickled Shrimp

Pickled Shrimp

2 1/2 pound fresh or frozen shrimp in shells (30 shrimp per pound)
1/2 cup celery leaves
1/4 cup mixed pickling spices
2 cups thinly sliced onion
8 bay leaves
1 1/2 cups vegetable oil
¾ cup white vinegar
3 Tablespoons capers and juice
1 Tablespoon celery seed
1 – 2 teaspoon salt
few drops of tobasco sauce to taste

In a large pot, cover shrimp with boiling water, celery leaves, pickling spices, and salt.

Cover and simmer 5 minutes.  Drain, peel and devein shrimp under cold water.

Put shrimp and onion in a large shallow dish alternating layers.

Combine bay leaves, oil, vinegar, capers and juice, celery seed, salt and tobasco sauce.  Blend well and pour over cooked shrimp.  Cover and chill at least 24 hours, spooning marinade over shrimp occasionally.  Serve as an appetizer.

Gazpacho

Another summer soup served cold. This is a quick and easy version using canned tomato juice. It definitely delivers on flavor.

2 cucumbers, sliced
5 green peppers, diced
½ loaf of hard bread or equal amount of hard rolls, broken into chunks
5 ripe tomatoes, cut up
3 cloves crushed garlic
¼ onion
¾ cup olive oil
¾ cup wine vinegar
3 cups tomato juice or v-8 juice
cayenne pepper and salt to taste

Place cucumbers, green peppers, bread, tomatoes, garlic and onion in large bowl. Add oil, vinegar, water and seasonings.
Refrigerate together at least 24 hours.
Mix in blender and pour into bowl.
Refrigerate a few more hours and serve in chilled bowls.
Top with croutons or fresh chopped vegetable garnish. Serves 8 to 10.

Strawberry Soup

Strawberry Soup

Serves 6-8

2 quarts ripe strawberries
juice of 1 lemon
3 cups water
1 cup sugar
2 Tablespoons minute tapioca
1 cup sweet white wine

Clean and crush the strawberries.
Add the lemon juice, water, tapioca, and sugar.
Bring to a boil and simmer gently for 15 minutes
Remove from the heat and add the white wine.
Chill thoroughly and serve cold.

Spinach Artichoke Casserole

This is a wonderful recipe for a crowd. Who thought spinach could be so good? Serve as a dip or a side dish.

2 pkgs chopped frozen spinach, thawed and well drained
1/2 medium onion, chopped
1 can artichokes (unmarinated), cut into quarters
1/2 cup parmesan cheese
1 pint sour cream
4 Tablespoons butter

Saute the onion in butter. Mix with the remaining ingredients and put into a casserole dish. Bake at 350 degrees for 30 minutes. Makes 10 servings.

Summer Means Boiled Peanuts

Boiled peanuts are a southern favorite. You can tell a true southerner by the look on their face when you mention boiled peanuts. A southerner instantly thinks of family, a northerner will look puzzled. I once tried to educate some friends from Wisconsin, but when they tasted this culinary masterpiece, [Read the rest of this entry…]

Deviled Eggs

Deviled Eggs are making a comeback, and it’s about time!

 

Now that the nutritionists are allowing that perhaps eggs are a good food after all, we are seeing deviled eggs making a comeback.  This old time favorite southern treat is a perfect appetizer or side relish for your next party.  Each egg half is one to two bites of savory finger food that is universally well liked and easy to make.

Deviled eggs are an excellent way to use up the older eggs before they reach their expiration date.  A fresh egg will not peel well when boiled, but an older egg- one that has been in the refrigerator for a few days will peel perfectly under cold running water.

Cover the eggs with cold water and bring to a boil.  When the boiling point is reached, turn the heat down to medium and simmer for 10 minutes.  Turn off the heat and allow to cool.  You can hasten the cooling process by cracking the shells and running cold water over the eggs.  Remove the shells under cold running water, rinse off any bits of shell or membrane that may cling to the egg and place on a paper towel to dry.

Traditionally, deviled eggs have been cut lengthwise into two halves,  but consider cutting across the egg instead.  Trim a thin slice from the end as needed so that it will sit upright without slithering around the dish making a small cup to hold the salad mixture.

 

Remove the yolks, then mix with other savory ingredients and mayonnaise or butter to moisten, and put back into the egg shells.  It is convenient to mix all the ingredients in a plastic bag, then snip off the end of the bag and squirt the egg back into the shells.  You can use a pastry tip to achieve a fancy presentation.  Garnish with paprika, chopped parsley, or pimento cutouts.

 

In addition to the conventional egg and pickle mixture, consider stuffing your eggs  with chicken, tuna, shrimp, or lobster salad for a new taste sensation and presentation.   Here are a few recipes to get you started:

 

Traditional Southern Deviled Eggs

 

6 hard boiled eggs

1- 2 teaspoons mustard to taste

3 Tablespoons chopped dill or sweet pickle (I also like chopped olives)

1 teaspoon pickle juice

1/4 cup mayonnaise (or more if needed)

salt and pepper to taste

dash of paprika for garnish

 

Remove the yolks, mash, and mix with the other ingredients.  Use only as much mayonnaise to make a moist and creamy yolk mixture.  Stuff the yolk and garnish with a sprinkle of paprika.  Chill and serve cold.  The pickles can also be replaced with finely chopped green olives omitting the pickle juice.

 

Avocado Egg Salad

8 hard boiled eggs

1 small avocado

1 teaspoon lemon juice

1 teaspoon mustard (optional)

Hard boil the eggs. Halve eggs, remove and mash the yolk. Mash the avocado pulp through a sieve that has been rubbed with garlic. Mix lemon juice into the pulp to prevent browning and add to the egg yolks with the mustard if using.  Mix well and use a piping bag to stuff into egg shells.

 

Chicken Salad Stuffed Eggs

8 hard boiled eggs

1 cup cooked chicken, finely chopped

¼ cup finely chopped celery

Salt and pepper to taste

1/3 to ½ cup mayonnaise or miracle whip

pecan halves or slivered almonds for garnish

Remove the yolks from the egg cups and mash.  Add the chicken, celery, salt and pepper and just enough mayonnaise to moisten and bind.  Stuff into egg cups and garnish with a pecan half or slivered almonds.

Russian Eggs

6 hard boiled eggs

1/4 cup mayonnaise

1/2  teaspoon finely chopped tarragon leaves

1/2  teaspoon finely chopped capers

1 teaspoon anchovy paste

1 teaspoon French mustard

1 ounce butter, softened

1 ounce caviar

 

1. Mix tarragon and capers with mayonnaise.  Set aside.
2. Cut hardboiled eggs lengthwise and remove yolks.
3. Press yolks through a sieve.  Add anchovy paste, mustard and softened butter.
4. Fill egg whites with  mixture.  Top with a dollop of the mayonnaise, then sprinkle with 1/2 teaspoon of caviar on top.  Serve very cold.