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 "Cooking with Conny"
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Recipes from the files of Lady Bass Anglers
Compiled by Conny Jenkins
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My mother, LaVerne O'Bannon was a great cook. It would have been impossible for her not to be since she raised seven children and fed many family and friends. Ask just about anyone who visited our home and what they remember most was mom's cooking. She found great joy in feeding people and she loved trying new recipes. Besides cooking for the family she worked her entire life as a cook.
Starting out in Creighton MO at a restaurant attached to a service station. Then brief stints in Kimball Nebraska and Harrisonville MO before we moved permanently to Knob Noster in 1960. She finally retired as a cook for the Civil Service at the Whiteman Air Force Base Hospital. The servicemen that worked with her called her "Mama O". This was a job she really enjoyed and rarely missed a day of work.
Cooking came second nature at our house for my four brothers and two sisters. I didn't cook much until I left home, probably something about ‘too many cooks’. My twin brother, Lonny, usually helped mom fix meals but I would fix the after school snacks. I liked to try new recipes or make one up. Lonny did not appreciate experiments, but he was good natured and would try them. Because of mom’s training, my sisters and I find cooking for twenty to one hundred people as easy as cooking for two. It is a joy for us, just like mom.
Recipe Index
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LAVERNE'S PINEAPPLE CAKE
2 eggs beaten
2 cups sugar
2 cups flour
1 tsp.. soda
1/2 cup nuts (optional)
1 TBS. vanilla
2 cups crushed pineapple, undrained
Cream together eggs and sugar. Mix all ingredients. Pour into cake pan and
Bake at 350 degrees for 20-30 minutes, until done.
Frosting:
1 - 8 oz. cream cheese
1 3/4 cup powdered sugar
1 tsp.. vanilla
1/2 stick oleo
Mix all ingredients together. Frost the cake while it is still warm.
Sprinkle 1/2 cup chopped nuts on top, if desired.
This recipe has been used in our family for years and has always been a favorite. Our mom first made it, now at any family gathering my sister-in-law, Linda, is the designated person to bring ‘the cake’. Guaranteed to be successful no matter where you serve it.
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 Looking for something you can prepare in advance to be ready for a quick heat and eat weeknight meal or a simple meal for company? A meal prepared at home sure sounds better than a drive thru at fast food restaurant when you are in a hurry. When preparing this recipe, why not make two batches so your can have one frozen ahead for those times when you just don't know what to fix. Sure is less expensive than a drive thru meal too!
Madeline Smith found this one hit the spot with her kids. Recently when all of her kids were coming for a vacation she needed a filling meal that could be made ahead and frozen. She searched the internet for one that would please the grandkids as well as the older ones. Madeline says, "The idea of spaghetti and pizza seemed that it would be a hit with the young crowd. And it was! After a long day on the lake, this main dish was well received and devoured in less than 15 minutes! They all said they would want it again."
PIZZA SPAGHETTI STYLE
Madeline Smith - Arkansas
INGREDIENTS:
 1 lb. ground beef 1 onion, chopped
1 green bell pepper, chopped
8 oz. pkg. button mushrooms, sliced OR 2 more bell peppers, chopped
26 oz. jar pasta sauce
8 ounce can tomato sauce
1 teaspoon dried Italian seasoning
1 lb. spaghetti pasta, broken into 2" pieces
3/4 cup milk
2 eggs, beaten
1 (5 ounce) package sliced pepperoni
1-1/2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese
PREPARATION:
Preheat oven to 350 degrees. Bring a large pot of water to boil for cooking spaghetti. Cook ground beef, onion, green pepper, and mushrooms in heavy skillet over medium heat until beef is browned, stirring to break up beef.
Drain well and add pasta sauce, tomato sauce, and Italian seasoning; stir well and let simmer while preparing spaghetti.
Cook spaghetti according to package directions. Meanwhile, combine eggs and milk in large bowl and beat until blended. Drain spaghetti and toss with egg and milk mixture. Spread half of spaghetti/egg/milk mixture in a 13x9" glass baking dish. Top with half of sauce and beef mixture. Repeat layers.
To freeze, cool casserole in refrigerator at this point. When cold, wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, at 350 degrees F for 40-50 minutes until thoroughly heated. Uncover, top with pepperoni and cheese, and bake 10-15 minutes longer until cheese melts and edges of casserole bubble.
To refrigerate overnight and bake the next day, cover the casserole and chill for 2-24 hours. When ready to eat, bake, covered, at 350 degrees F for 40-50 minutes until hot. Then uncover, top with pepperoni and cheese, and bake for 10-15 minutes longer until cheese melts.
If baking without freezing or refrigerating, bake at 350 degrees for 30-40 minutes until hot and bubbly. Top with pepperoni, then cheese, return to oven, and bake for 10 minutes longer to melt cheese. Let stand 5 minutes to set, then cut into squares to serve. 10 servings
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When Wallace isn't fishing he's thinking about fishing. It is too hot today to even think about fishing. So, I guess the next best thing is to think about eating fish. He wanted me to share his fish recipe with you. We have always gotten raves on how good it tastes and people are surprised what's in it.
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FRIED FISH
Wallace Jenkins - Missouri
INGREDIENTS
Equal amount of cornmeal mix and flour, mixed together. Sufficient amount to coat the amount of fish you are frying.
Prepared Mustard (yes, plain old yellow table mustard)
salt and pepper to taste, optional
FISH
We prepare the fish by soaking it overnight in lightly salted water. I believe this cleans out any impurities and blood. When we freeze our own fish we fill the container full of water and add a small amount of salt. This helps to thaw the fish quickly and then we do not soak overnight. (My mother's secret to great fried chicken was that she soaked it overnight in salt water before frying it.) You can use any fish of your choice. We often use crappie, because we fish professionally for bass we choose not to eat it. Many times I have bought fish from the grocery store freezer or Schwann's and it is very good. Rinse the fish and let all the water drain off. Cut into small pieces (2-3 bite size). Roll each piece in the mustard, then in the cornmeal and flour mixture. Deep fat fry.
You CANNOT taste the mustard after it has been fried. What you will like best about this is that for some reason there is not a strong fishy odor left in your house. Somehow the mustard lessens that strong fish smell, yet enhances the flavor.
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SPECIAL CORN BREAD
Conny Jenkins - Missouri
1 Pkg. Jiffy Cornbread Mix
1 Pkg. Jiffy Yellow Cake Mix
Prepare the 2 mixes separately according to package directions. Combine the two batters.
Pour into a greased pan and bake as the cornbread package directs.
This is a change from the normal cornbread taste and one my family likes. I will sometimes use 2 pkgs of the cornbread and 1 lemon flavored cake mix just for a variety in flavor. Another hint is to add a couple teaspoons of vanilla to the batter. Enjoy.
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When Wallace and I owned a convenience store by Truman Lake I found this coffee recipe and made up a HUGE batch. I decided to see if it would sell and boy did it. I packaged it in small plastic bags and containers and decorated them up -- I sold out the first week. I packaged more and sold out again. I had so many people wanting the recipe but I was making money on it. Now, there are so many coffee mix recipes out there, but if you don't have one I think you will enjoy these. One of my secrets is too mix them in a food processor so the granules become very fine.
SOUTHERN LIVING FIRESIDE COFFEE
2 Cups Non-dairy coffee creamer
1 1/2 cup hot cocoa mix
1 1/2 cup instant coffee granules
1 1/2 cup sugar
1 tsp. ground cinnamon
1/2 ground nutmeg
Make sure the cinnamon and nutmeg are fresh.
You may use decaffeinated coffee if you prefer (I do).
Combine all ingredients, mixing well in a food processor.
Store the mixture in airtight container(s)
Yield 6 1/2 cups. To serve: 1 serving - 2 Tbsp. of Mix in 1 cup of hot water.
IRISH COFFEE
1 pkg. Butter Mints
2 Cups Chocolate Malted Milk Mix
1/2 Cup Nestlé's Quick
6 oz. non-dairy creamer
4 oz. instant coffee granules
In a food processor, blend mints and malted milk, mix well until very fine.
Mix all ingredients. Store in airtight container.
To serve: 3 Tbsp. of mix to 1 cup of hot water, stirring well.
BASIC COFFEE MIX WITH VARIATIONS
Basic Coffee Mix:
1/3 Cup Sugar
1/4 Cup non-dairy creamer
1/4 Cup instant coffee granules (decaf, if preferred)
For Mocha Coffee Mix - add 2 tsp. baking cocoa
For Orange Cappuccino Mix - add 6 orange Lifesavers, finely crushed
For Viennese Coffee Mix - add 1/2 tsp ground cinnamon
Combine all ingredients in a food processor. Store in airtight container.
To prepare: Combine Mix with 8 cups of boiling water or for single cup use
2 Tbsp. per cup. Stir until dissolved.
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Autumn Treat Mix
Here is a really simple munchies recipe with a big taste. If you like Payday candy bars you will enjoy this treat. The sweet and salty combination will tempt your guests. Serve it at your Halloween or Thanksgiving gatherings or take to work and keep on your desk for those friends who stop by for a chat.
1 cup candy corn
1 cup salted peanuts
Mix the candy corn and peanuts together. Put in a bowl and serve.
Told you it was simple. You can substitute dry roasted peanuts and Indian candy corn. This recipe makes 2 cups and may serve about 10 people. You can increase the recipe by simply using equal candy corn and peanuts.
Sewer Float with Worms
Here’s a Halloween Twist on the root beer float. Kids will have fun making, drinking and then making fun of the colors the food coloring leaves on their tongues.
12 oz root beer (or cola)
4 scoops vanilla ice cream
food coloring
gummy worms
Place ice cream scoops in a tall glass. Drop a few drops of yellow, blue and red food coloring over the ice cream. Slowly pour the root beer over the ice cream. You can add more food coloring if needed to make it a more disgusting color. Drape a few gummy worms over the edge of the glasses.
Toasted Pumpkin Seeds Recipe
If you like the taste of Pumpkin seeds why not make your own after the kids have carved the pumpkin? An average pumpkin will give you about 2 – 3 cups of seeds. Worth your effort to since purchased ones are costly.
3 cups raw whole pumpkin seeds
1 teaspoon salt
1 tablespoon butter
Clean and dry pumpkin seeds so there is no goo or strings hanging off. Melt butter onto a cookie sheet. Spread pumpkin seeds evenly over the buttered sheet and sprinkle with salt. Bake at 350 degrees for 10-15 minutes. Shake the pan and stir around seeds every 4 minutes to ensure even baking. Let cool and store in airtight container.
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Canada is home of FisherGirl founder, Terri MacKinnon, and is a great fishery with an abundant habitat for walleye. She has tried a variety of ways to prepare fish with no luck in enticing her children to enjoy her dishes until she baked this one. Terri says' "This is a recipe that my kids will finally eat fish with... and it is really easy. I make it with walleye and the kids say it tastes like chicken...lol" I like the simplicity of this recipe and the idea it can be cooked indoors or on the grill.
Baked or BBQ'd Walleye
INGREDIENTS
Walleye filets
1 Lemon
soft butter or margarine
Can of Diced Tomatoes (Drained)
Salt
Pepper
Montreal steak spice
Aluminum foil
Take the fish and butter both sides of the filet.
Place on a large piece of aluminum foil.
Take the lemon and squeeze over the filet.
Spread the diced tomatoes on top of the filet
Sprinkle salt and pepper and steak spice
Fold the aluminum foil together and make a tent with it, leaving space between the top of the fish and the foil.
Bake on 375 degrees in the oven for 10 minutes.... turn over the packaging and continue baking for an additional 10 minutes.
Serve with white rice or potatoes.
This recipe also works very well on the BBQ.
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It's starting to look a look like fall. Harvest festivals, fish fries and family reunions are just a few events we take our favorite dishes to share with family, friends and strangers. Donna Newberry enjoys time spent around the table with her children and grandchildren enjoying the blessings of family. Her recipe, Baked Beans Plus, is one she likes taking to potluck because it doubles as both a main dish or side dish
Baked Beans Plus
Donna Newberry - Arkansas
INGREDIENTS:
1 lb. ground beef
1 large onion, chopped
1 large green bell pepper, chopped
3 cans ( 16 oz. ) pork & beans
1 1/2 cups salsa
1/4 cup brown sugar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
Preheat the oven to 350 degrees. coat a 9 X 13 baking dish with nonstick cooking spray.
In a large skillet, brown the ground beef, onion & bell pepper over Medium - High heat until no pink remains in the meat. Drain off the excess liquid. Add the remaining ingredients & stir until well combined. Bring to a boil. Pour the mixture into the baking dish & bake for 1 hour or until heated through & bubbly. Can be put in a crock pot also.
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Need a really good rich dessert that your family and guests will devour? Pam Martin Wells offers this recipe she received from her mom and granny. Although you may think a layered dessert may be hard to make it is pretty easy and the extra effort is well worth the taste. Pam says when she makes this dish her husband, Steven, and stepdaughter, Bailey, will sit down and eat half the container at one time.
ECLAIR CAKE
Pam Martin Wells - Georgia
Topping:
1 Stick of margarine 1/4 cup of milk
1 cup of granulated sugar 1/2 tsp. of salt
1/3 cup of cocoa 1/8 tsp. of vanilla
Bottom:
Plain Graham crackers
Batter:
2 boxes of Jell-O instant French vanilla pudding
3 cups of milk
1(8oz) Cool Whip
Make topping first. Melt margarine; add sugar; cocoa and milk. Bring to a boil over medium heat and cook for one minute; stirring often. Remove from heat add vanilla and salt, let cool.
Mix together the pudding mix and milk, fold in Cool Whip.
In a 9x13x2 pan or Pyrex dish, layer the dish with a layer of whole graham crackers; spread 1/2 the pudding mixture over crackers. Put 2nd layer of crackers and spread remaining pudding mixture, then put a 3rd layer of crackers and and pour (spread) on topping. Refrigerate for 3-4 hrs before serving.
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NANNY'S SAUSAGE CORNBREAD DRESSING
Sunny Carpenter, Ocala, Florida
As a child, I loved to go to my Nanny's house in Shreveport, Louisiana to celebrate Christmas. Nanny would always have her entire house decorated inside and out and would greet you with her huge smile and contagious laugh . When you walked into the front door, the main staircase was right in front of you and on each step there was a different Christmas character, lit up or moving and the most wonderful aroma would hit you immediately. Nanny would start her cooking the night before the celebration and when everyone arrived there would be huge Christmas feast displayed beautifully in the dining area. My favorite dish was her homemade Sausage Cornbread Dressing. I make this dish every Christmas and when the aroma fills my home, I am brought back to those days as a young child and the memories of my smiling Nanny.
2 lbs Tennessee Pride HOT Sausage (2 rolls)
2 boxes Jiffy Cornbread Mix (or your favorite homemade Cornbread)
**The day before the dinner cook the cornbread according to the instructions on the box for cornbread cake (not muffins) when done, remove from pan and place on wax paper or paper towels overnight to dry out
6 pcs day old white bread
**Leave the bread out overnight to dry out as well (I usually put tin foil in the oven and spread the bread out on the racks overnight to dry out)
6 eggs
1 large onion - finely cut into small pieces
4 stalks of celery - skinned and finely sliced into small pieces
1 large container of Chicken Broth
Ground Sage (very important)
The morning of the dinner:
Fry crumbled sausage in pan until fully cooked (we like ours to be quite well done, fried until dark brown) - Sausage alone will be quite spicy, but when added to the other ingredients it will tone it down and provide awesome seasoning, don't worry! - Drain on plate with folded paper towels and let cool *do not drain oil from the pan, bottom should be coated from frying the sausage
Saute onions and celery in the remaining oil from the sausage until celery is bright and fully cooked, remove from pan and let cool with the sausage
In a large bowl crumble cornbread (large crumbled pieces), crumble white bread
Add cooled sausage, onion and celery, toss with large spoon to evenly mix
Sprinkle sage throughout while tossing dry ingredients (the more sage the better, yummy)
Beat six eggs then add to the mixture, folding thoroughly (you may need to use your hands but don't squish ingredients)
Add Chicken broth to thoroughly moisten mixture, still tossing with large spoon (I usually use broth equivilant to approx. 1 1/2 cans or so at this stage
Transfer mixture to a 13 x 9 cake pan, don't pat down, its okay for it to be lumpy in the pan
Sprinkle sage lightly on top of the stuffing
Bake in oven at 375 for approximately 35 - 45 minutes *you can add more broth if necessary to make more moist while in the pan or if it sits for a while before cooking
This is a DELICIOUS stuffing, you will get rave reviews from everyone to tries it. The combination of flavors is incredible. I have friends and family who call specifically to make sure that I will be making "Nanny's Stuffing" every Christmas! Enjoy and have a BLESSED Christmas!
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Enchiladas
Angie Everitt - Texas
Co-Angler, Angie Everitt, from Texas won the Bull Shoals Tournament and has picked up her new boat. Angie says, "I'm very excited, I've owned 6 boats over the past 13 years but this will be the first brand new one!" We are also excited for Angie and look forward to seeing the new boat soon.
"This is my mother’s favorite recipe. Every year for her birthday, and Mother’s Day all she ever wants is for me to make her enchiladas."
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
1 small (4oz) package of Velveeta
1 small can Pet Milk
1 small can Chopped Green Chilies
1 – 1 ½ pound hamburger
1 Jar of Pace Picante (I use medium but some like it with the hot or you can use mild, depending on your taste)
Flour tortillas
Combine all soups, Velveeta chopped into squares, pet milk and chilies in a sauce pan on low to medium heat until melted and smooth.
Brown hamburger, drain and add Picante and let it simmer.
Roll hamburger mixture in flour tortillas, place in casserole dish, pour soup and cheese mixture on top.
Bake at 375 for about 30 – 40 minutes.
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Craw-Pouches
Mary DeVincenti - Louisiana
"This crawfish recipe is one my Mother use to let my brothers and I do on rainy days or for tailgating. It's fun to make and kids seem to enjoy it a lot. Also, a very good appetizer.
" Please, use Louisiana crawfish tails. The imported tails make for a different flavor."
1 lb peeled and cleaned crawfish tails
3 jars marinated artichokes, chopped
1 8 oz pkg. cream cheese
2 cups shredded sharp cheddar cheese
1 finely chopped bell pepper
1 bunch finely chopped green onions
1 pkg. wonton wrappers
Tabasco sauce (optional)
1. Soften creme cheese and mix with cheddar, bell pepper and onions, artichokes and a few dashes of Tabasco sauce.
2. Spray each wonton with non stick cooking spray
3. Put 1 teaspoon of mixture in the center of coated wonton and top with one crawfish tail
4. Bring the four corners of wrap together to form a pouch
5. Place in greased minimuffin tin and bake for 15 minutes at 350 degrees
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I can remember staying in the same motel as Judy Wong and she was cooking for all the girls staying around her. She brought her own pots and pans and prepared up some delicious meals for the ladies after a hard day on the lake. Fortunately, Judy shares a couple recipes with us.
SHRIMP FRIED RICE
Judy Wong - Louisiana
4 oz. fresh shrimp (chicken or pork)
1 cup fresh or frozen peas (optional)
1 TBSP oil
3 scallions, finely chopped
½ onion sliced thin
2 eggs, lightly beaten
1 quantity cooked rice (prepare in advance, chilled, then best at room temperature)
2 TBSP chicken stock
1 TBSP soy sauce
½ tsp salt, or to taste
PEEL the shrimp and then cut in half through the back, removing the vein. Rinse and drain. (If using chicken or pork, dice to size.)
COOK the peas in a saucepan of simmering water for 3-4 minutes for fresh or 1 minute for frozen.
HEAT a wok or deep fry pan over medium heat, add a little of the oil and lightly scramble the eggs. Remove from pan. Turn up heat to high, add remaining oil, and stir-fry the shrimp for 1 minute, then add the onions and stir-fry for another minute. Add the peas and scallions, toss lightly to heat through, then add the rice. Stir to separate the rice grains. Add the scrambled eggs to the rice, stirring and breaking the eggs into small bits.
ADD the stock, soy sauce, salt, and toss lightly.
SERVES 4 bowls. For larger quantity, double recipe.
BOILED OR STEAMED RICE
1 cup white long-grain rice
PUT the rice in a bowl and rinse several times. Drain the rice in a colander.
To boil the rice, put the rice and 1 2/3 cups water in a heavy-bottomed saucepan and bring to a boil.
Reduce the heat to low and simmer, covered, for 5 - 18 minutes, or until the water has evaporated and craters appear on the surface.
(RICE can be cooked in a rice steamer following directions.)
SERVES 4
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ZUCCHINI MUFFINS
Carol Boykin - Texas
2 cups sugar
3 cups flour
1/2 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
3 eggs
1 cup oil
1 tablespoon vanilla
1 cup nuts or raisins - or 1/2 cup of each
2 cups grated zucchini (skin on)
(Drain the liquid off, if it has been frozen)
Grease and flour muffin tins, preheat oven to 350 degrees.
Mix together sugar, flour, baking powder, cinnamon and soda.
Mix in eggs, oil, and vanilla.
Add zucchini and then nuts/raisins.
Fill muffin tins about half full, depending on size.
Bake 20 minutes at 350 degrees.
Note: These freeze well. I use teflon muffin tins and just spray them. I use only nuts (pecans or walnuts), no raisins.
Carol also notes, "I like to cook Fried Cinnamon Apples - like you usually find at the Cracker Barrel Restaurants. When I have a few left over and still in the refrigerator, I chop them up and dump them into this recipe before cooking the muffins. They make the muffins very moist and twice as yummy. These are excellent to take to tournaments to have for breakfast in the boat."
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Mooney Crackers
Crystal Scott Langston - Alabama
"This recipe was given to me by Michelle, Ashley & Miranda's Father, Jimmy Mooney. They make wonderful snack crackers while fishing. They where taste tested in Bull Shoals, everyone seemed to love them. Hope you do too. I have to recommend to make 2 jars when doing this, ALL your friends are gonna eat the first jar FAST!"
Box of Saltine Crackers (3 or 4 sleeves)
1 Cup Canola Oil
1 pack powdered Ranch Salad Dressing
1 teaspoon crushed red pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon lemon pepper seasoning
* optional 1 teaspoon chili powder
1 Gallon Glass Jar (recycled wide mouth pickle jar)
Place 3 sleeves of crackers in jar to start.
Mix ALL dry ingredients with oil in mixing bowl.
Pour over crackers, add remaining crackers, replace lid and Roll.
Roll Jar to mix.
The key to this recipe is the longer it can sit and the more you roll, turn and flip while mixing ... THE BETTER IT IS!
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"Here's one of my favorite recipies. It's easy and delicious, uses common ingredients that mostly everyone keeps in their pantry anyway. I originally found it on Paula Dean's website."
Barbeque Short Ribs
Danalee Lofton - Arkansas
2 pounds short ribs, cut in 2-inch pieces
Salt
1/4 cup minced onions
1/4 cup ketchup
1/4 cup water
2 tablespoons fresh lemon juice
2 tablespoons brown sugar
1 tablespoon mustard
1/8 teaspoon salt
1 tablespoon Worcestershire sauce
Trim the top layer of fat from the short ribs.
Place several pieces of this fat in a Dutch oven, and cook over medium heat until bottom is lightly coated with fat, and remove the pot from the heat.
Sprinkle the short ribs with salt, brown them on all sides, and then removing them when they are done.
Add the onion and slightly saute until lightly browned.
Return the short ribs to the pot and add the ketchup, water, lemon juice, sugar, mustard, salt, and Worcestershire sauce.
Cover the pot and cook over low heat for 2 hours, or until tender, stirring occasionally
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All of us look for recipes that we can fix in a hurry or with minimal effort -- so we can get back out on the lake. Here a fairly simple main dish recipe from Co-Angler Denese Freeman.
Chicken & Rice
Denese Freeman - Oklahoma
"This is one of my family’s favorites. It is quick and easy"
2 boxes of Uncle Ben’s Wild Rice (original)
(Follow the directions on the box)
While rice is cooking, prepare these ingredients:
1 medium rotisserie chicken - pull apart chicken in small, bite-size pieces
2 or 3 Roma Tomatoes – chopped
1 Avocado – diced or cubed
1 bunch of green onions – chopped
1 cup of mayonnaise
Salt and pepper to taste
Add these ingredients into the rice once it is cooked.
Ready in about 30 minutes.
Serve while hot – serves 4 or 5 people
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Shore Lunch
Lisa Johnson - Alabama
If you have met Pro Angler Lisa Johnson it didn't take long experience her hospitality and to figure she loves the outdoors. Fishing the Women's Bassmaster Tour has been exciting for both Lisa and her husband Mike. They are hunters and fishers that enjoy the thrill of the hunt. It wouldn't take them long to fix a delicious simple meal on the banks of the river or in the woods. Lisa offers her tried and true instructions for preparing fried fish.
Fish fillets
1 egg
1 tsp of water
Prego Italian style bread crumbs
Mix together egg and water.
Soak filleted fish on both sides.
Dip in prego Italian style bread crumbs,
Fry till golden brown.
Lisa says, "Gone Fish'n"
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CHICKEN AND BISCUITS
Mary Lipka - Missouri
"This is a recipe that I used to cook all the time when I had kids at home. They loved it and so did I."
Ingredients: Two chickens, celery, onions, water, salt and pepper, butter, flour and bisquick.
Boil two chickens in water with onions and celery cut up. Add a pinch of salt and pepper.
Let cool and remove all the chicken from the bone.
Save the broth.
Cover the bottom of a 10 x 13 pan with the chicken
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Melt 1/4 cup of butter in a sauce pan.
Stir in several tablespoons of flour to make a paste.
Slowly add three cups of broth from the chicken while continually stirring.
After it starts to thicken, pour over the chicken.
Using the bisquick recipe on the box, make enough biscuits for 12 biscuits 2/12 inches in diameter.
Place on top of the chicken and bake in the oven for 30 minutes at 350 degrees or until golden brown.
Mary says, "If I'm in a hurry, I have substituted canned biscuits for the 'homemade' ones. Bisquick is as close to homemade as I get. Serve with peas and a salad and your family will love it."
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Dump Cake
Michele Armstrong
Denver, NC
1 box yellow cake mix
1 can cherry pie filling
1 small can crushed pinapple
1 stick butter (margarine will NOT work)
In a 9x13 pan, pour cherry pie filling - then add pinapple, spread evenly. Evenly distribute yellow cake mix on top - cut butter in to small pats and layer over cake mix. Bake at 375 until brown and bubbly.
You can top with pecans or almonds if you like.
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Apple Crisp ol' Fashion
Pro Angler Tammie Muse says, "This is one of my grandmothers recipes. My grandmother passed away last year, she was 101 years old and this was truly one of her favorite recipes and has become one of mine
Tammie Muse - Arkansas
Topping:
1/2 cup all-purpose flour
3 Tbsp brown sugar
1 1/2 tsp granulated sugar
3 Tbsp butter, at room temp
apple slices to garnish top
Filling:
2 lb apples (or other fruit - such as peaches) peeled, cored, and sliced about 4 cups
1/2 tsp freshly squeezed lemon juice
1/4 tsp lemon zest
1 1/2 Tbsp granulated sugar
and a pinch of salt (little pinch)
Prep time: 17 min. - Cooking time: 40 min - Cooling time: 10 min.
1. Preheat oven to 375*f
2. To prepare topping: In medium bowl, combine flour and sugars. Cut butter into small pieces and add. Mix in butter by rubbing it in flour mixture lightly and quickly between fingertips until evenly combined and mixture looks crumbly.
3. To Prepare filling: In large bowl, cominge apples with lemon juice, lemon zest, and sugar and the lil'pinch of salt. Transfer to 1-quart glass or ceramic baking dish, spreading to cover bottom if dish. Sprinkle topping evenly over apples. Bake on middle rack until topping is brown and apples are soft and bubbly, about 40 minutes. Cool 10 min. before serving. Garnish with apple slices and a scoop of vanilla ice cream.
Makes about 4 servings
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JEN's FAT FREE PAN FRIED FISH
Jen Carroll - Texas
"This is a great recipe that I came up with after coming to the realization that eating fried fish all of the time wouldn’t quite fit into a healthy eating plan. My recipe also goes well with any fish that you catch…just remember that since it is pan fried and not deep fried, the bones MUST be cut out effectively otherwise you might get a sharp surprise when you bite down!"
What you’ll need:
10-15 fish filets
Pam no fat butter spray
Parkay spray butter (it’s no fat and no calorie and delicious!)
BATTER:
2 c. ground corn meal
¾ c. flour
¾ c. of Asian Fish Flakes (you can buy these at an Asian market or perhaps in your Asian section of the grocery store. These flakes are amazing because they give your batter that flaky crust you’ve eaten on shrimp at the Outback restaurant)
tsp. Garlic
tsp. Crushed Red Pepper
tsp. Parsley
tsp. Salt
tsp. Black Pepper
tsp. Sumac tsp. Onion Powder
½ tsp. Cayenne Pepper
Marinade for Fish (Option 1)
1 can of fat free evaporated milk
1-2 egg whites
1 Tblsp. Freshly chopped onion chives or garlic/onion chives
1 tsp. freshly diced Lemon Balm
Marinade for Fish (Option 2)
½ c. fat free Italian dressing
1-2 egg whites
½ squeezed Lime or Lemon
1 tsp. Toney’s Cajun Seasoning
De-bone your filets and mix all of the marinade ingredients (either option 1 or 2) together. Whisk with a fork so that the egg whites are mixed thoroughly before you add your filets. Soak your filets in the marinade (preferably overnight) as long as you can in the fridge.
Mix all of your batter ingredients together and sift with a fork.
Next, get out a non-stick Teflon pan and heat your burner on med-high (or until the spray butter sizzles when you spray it in the pan).
Take a filet out and pat it into your batter. Mist the side of your filet that will be face down in your pan with Parkay butter spray. Spray the pan lightly with Pam and lay down your filet in the pan. Let the filet cook for approximately 1 ½ -2 minutes or until the underside is lightly browned. Before you turn the filet over, lightly mist the filet side that is facing up with Parkay butter spray then flip the fish over. Let cook for an additional 2-3 minutes or until golden brown.
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TEXAS CAVIAR
Susan Dameron
"This is a recipe given to my husband by a coworker. We have enjoyed this dip for quite a few years now and shared it with many others. We enjoy it the most in the hot summer months because of its cool freshness and also during the holidays because it is so easy to make when there is very little time to spend in the kitchen. It is a big hit every time we share it. Enjoy!"
2 Cans Blackeye Peas (packed from fresh shelled), drained
1 Can Shoepeg Corn
1 Can Rotel Tomatoes (with Chili Peppers)
4-6 Green Onions, chopped
1 tsp Minced Garlic
1 Bell Pepper, chopped
1/2 Regular Onioin, chopped
1/2 Cup Fresh Parsley, chopped (optional)
1 - 8 oz. Bottle Italian Dressing (Fat Free)
Mix all together and serve with tortilla chips for dipping.
We usually refrigerate for a few hours before eating, but it doesn't have to be.
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Sausage Rolls
Susan Hand - Alabama
"This is a big hit at parties, football games, or just anytime." The combination of sausage and kraut is tasty. Even people who don't like the taste of kraut will like it prepared in this recipe.
1 Pkg. Sausage (Hot)
1 16 oz. can of chopped kraut
1 package of frozen dinner rolls (dough balls), thawed
Butter
Cook sausage over medium heat until fully cooked, then drain.
Drain kraut and add to sausage then set aside.
Place dough balls on a floured surface or use wax paper, and roll flat with rolling pin. (5" circle).
Place 1.5 tablespoons full of kraut and sausage mixture in center of dough balls.
Pull sides of dough together and cinch.
Place the cinched side of the roll down into a greased muffin pan.
Bake on 350 degrees until brown.
Butter the tops as you would regular rolls.
Serve warm.
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JoNell's Homemade Blueberry Cobbler
Sammie Jo Denyes' - Florida
"This recipe is one I got from my Mom (JoNell Whitstine) years ago...It is a favorite of mine."
You will need a 9" Pan.
Heat oven to 425 degrees.
Crust
2 cups (gold medal) Flour- Plain
1Tsp Salt
2/3 Cup Crisco lard (not Liquid)
1/4 cup of water
Mash with Fork Until Crumbly, form into a ball, roll out with rolling pin, Put into Pan. Be sure to mix all dry Ingredients first.
Filling
1 cup sugar
1/3 cup Flour (Same as above)
1/2 Tsp Cinnamon
4 cups Blue berries
1 1/2 Tbsp Butter
Roll out crust for top portion, Cut into strips across pie. Add melted butter on top of strips. Sprinkle with sugar.
Coook 20-30 minutes until the top is golden brown. Let cool and add Coolwhip or ice cream.
You can triple the ingredients to make a larger dish, as it doesn't last long.
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Dump Cake
Michele Armstrong
Denver, NC
1 box yellow cake mix
1 can cherry pie filling
1 small can crushed pinapple
1 stick butter (margarine will NOT work)
In a 9x13 pan, pour cherry pie filling - then add pinapple, spread evenly. Evenly distribute yellow cake mix on top - cut butter in to small pats and layer over cake mix. Bake at 375 until brown and bubbly.
You can top with pecans or almonds if you like.
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Crock Pot Mac & Cheese
Cary Croft
7 oz mac noodles
1 stick butter
3 eggs
4 cups shreeded sharp cheese
1 can evaporated milk
Boil noodles,drain. Put noodles in crock pot and stir stick of butter in until melted. Add eggs and stir. Add 2 cups of cheese and mix all well. Pour in evaporated milk mix then add the other 2 cups of cheese and let cook on low for 3 hours. Very good.
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Grilled Sweet Bourbon Salmon
Christiana Bradley
Virginia
Christiana is a fan of the salmon she orders at a local restaurant. She has found a version that is just as tasty
2 salmon fillets
Marinade:
1/4 c pineapple juice
1/4 c vegetable oil
2 tbsp brown sugar
2 tbsp soy sauce
2 tsp Kentucky bourbon
1/2 tsp black pepper
1 clove garlic, minced
Combine all the marinade ingredients and mix well.
Pour 1/2 marinade into Ziploc bag (save remaining marinade for use during grilling)
Add salmon fillets. Marinate in the refrigerator for several hours or overnight.
Prepare grill (approx 400 degrees). Oil grill grates before placing fillets on grill.
Grill fillets for approx 5-7 minutes on each side, brushing reserved marinade on fillets every couple minutes. Flip fillets only once if possible.
Fillets are ready when the meat begins to flake.
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Honey Mustard Chicken
Carol Craun - Arkansas
½ stick butter
4 skinless boneless chicken breasts
½ cup honey
½ cup Dijon mustard
¼ cup barbecue sauce
½ of a 12 oz. can of coke
Brown chicken breasts in butter in large skillet. Mix honey, mustard, and barbecue sauce in small bowl and pour over chicken breasts. Pour coke over all. Cover and slow simmer 15 – 20 minutes.
Serve with rice or mashed potatoes or pasta, using the liquid as your gravy/sauce. Can also be used for hot open-faced sandwiches using hearty buns.
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"Quick and Easy" Recipes
Karen Elkins Roberts
Steak Marinade
Olive Oil
Celery Seed
Brown Sugar
Rub olive oil on steak, sprinkle a liberal amount of celery seed, and rub brown sugar on last. Marinate overnight.
Stuffed Baked Potato
Baking Potato
Chopped onion (red or white)
Bacon
Split a potato down the center, leaving the ends uncut. Stuff the potato with red or white onion. Wrap the potato in bacon and then place it in aluminum foil. Bake on a cookie sheet in the oven as usual.
Fetticinni Alfredo
Stick of butter
2 c. parmasian cheese
carton of whipping cream
white pepper to taste, about 2 teaspoons
fresh parsley
Pkg of fetticinni noodles
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If you need a good recipe after a cold day on the lake or while watching the football game here a sure to please dish of White Chicken Chili from Women's Bassmaster Tour Championship Qualifier Cindy Hill. Cindy says, "Here is my FAVORITE recipe and it is SOOOO Gooood... If you hurt yourself eating too much, it's not my fault. At my house I have to double to be able to enjoy the next day."
White Chicken Chili
1- lb. chicken breast halves without skin, thinly sliced
1- 14.5 oz. chicken broth
2- 15 oz. great northern beans
1- 4.5 oz. chopped green Chiles diced
1- cup chopped onion
1- Tablespoon garlic chopped
1- bunch Cilantro chopped (powder if fresh not available
1- Tablespoon cumin powder
1/4 teaspoon cayenne
Salt and pepper to taste
Saute chicken with seasonings, garlic and onions.
Add beans, broth and Chiles simmer 7 minutes.
Add cilantro and adjust seasoning to taste.
Serve with tostito chips.
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