APRICOT CASSEROLE
This sweet fruit dish is a terrific complement to salty ham on Easter morning. Apricot is a tasty change from the more common pineapple. -Janice Montiverdi, Sugar Land, Texas
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- Drain apricots, reserving 3/4 cup juice. Place apricots in a greased 11x7-in. baking dish. melt 1/2 cup butter; add the brown sugar, flour and reserved juice. Pour over apricots., Bake, uncovered, at 350° for 20 minutes. melt remaining butter; toss with crackers crumbs. Sprinkle over top. Bake 15-20 minutes longer or until golden brown.
Nutrition Facts :
MISS MARY'S FAMOUS APRICOT CASSEROLE
The name says it all. This recipe comes from Miss Mary Bobo's Boarding House in Lynchburg, Tennessee, and it's famous. Is it a breakfast? A side dish? A dessert? You decide!
Provided by AngelaTN
Categories Dessert
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In greased casserole dish arrange apricot halves cut side up.
- Sprinkle with brown sugar, then cracker crumbs.
- Dot crumbs with butter.
- Bake at 350 for 35 minutes, or until casserole has thickened and is crusty on top.
BRUNCH APRICOT CASSEROLE
I love this dish when catering brunches. I took it from an old church cookbook and I've never seen anything else quite like it
Provided by GingerlyJ
Categories Breakfast
Time 50m
Yield 1 casserole, 12 serving(s)
Number Of Ingredients 6
Steps:
- preheat oven to 325.
- in a 2 quart casserole, layer 1/2 of the fruits.
- sprinkle with one half the Cracker crumbs and brown sugar.
- repeat layers and pour melted butter over top.
- Bake 40 minutes or until bubbly.
MISS MARY'S FAMOUS CHICKEN WITH PASTRY
Make and share this Miss Mary's Famous Chicken With Pastry recipe from Food.com.
Provided by Petdrwife
Categories Savory Pies
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken, onion, celery and salt in a large pot. Add enough water to completely cover the chicken. Bring to a boil; reduce heat and simmer until chicken is tender and cooked through, about 1 hour.
- Remove chicken from broth and cool enough to handle. Pick chicken off the bones and discard bones.
- Grease a 9 x 13-inch baking dish.
- Remove celery and onion from broth. Measure broth and return 3 cups to the pot.
- In a small bowl, blend 1/4 cup flour with 1/4 cup water to make a smooth paste. Stir into hot broth. Cook 5 to 10 minutes or until broth is thickened. Season with salt and pepper. Pour over chicken.
- For Pastry:.
- In a large bowl, combine 2 cups flour and 1 teaspoon salt.
- Cut in shortening with a pastry blender or two knives until mixture forms coarse crumbs.
- Sprinkle with cold water and mix until dough hold together and will form a ball.
- Roll out on a floured board or pastry cloth to about 1/4 inch thickness.
- Cut into strips and place over the chicken. Bake at 375 degrees F until the pastry is golden brown.
Nutrition Facts : Calories 655.6, Fat 43.4, SaturatedFat 11.4, Cholesterol 86.2, Sodium 863.1, Carbohydrate 38.5, Fiber 1.7, Sugar 1.3, Protein 26.5
MARY'S BREAKFAST CASSEROLE
I first had this at our friends', Mike & Mary. It has become one of my favorite breakfast casseroles!
Provided by quotFoodThe Way To
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, beat eggs;.
- Add baking powder, flour and salt.
- Add cottage cheese, and butter;.
- Blend all until smooth.
- Stir in green chiles, grated cheese and meat/vegetables of choice.
- Grease 9X13-inch pan.
- Bake in 350 degree oven for 35 minutes or until brown on top.
Nutrition Facts : Calories 498.4, Fat 37.6, SaturatedFat 21.7, Cholesterol 353.9, Sodium 1227.9, Carbohydrate 9.9, Fiber 0.6, Sugar 1.9, Protein 30
COUNTRY FRIED CORN
This has been a staple at Miss Mary Bobo's Boarding House in Lynchburg, Tennessee for over 100 years. Use only fresh corn for best results. I have not made this so cook times are only estimates.
Provided by AngelaTN
Categories Corn
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Scrape kernels of corn off the cob using a sharp knife. Be sure to get as much liquid from the cob as possible. Set aside.
- In a heavy skillet cook the bacon until crisp; remove from skillet and crumble. Set aside.
- Stir corn into hot bacon drippings. Add water and sugar.
- Cook, stirring constantly, until mixture begins to thicken.
- Gradually stir milk into cornstarch until smooth. Add to corn.
- Cook over low heat until thickened.
- Stir in butter and salt.
- Top with crumbled bacon before serving.
Nutrition Facts : Calories 222.5, Fat 8.9, SaturatedFat 3.4, Cholesterol 14.2, Sodium 133.7, Carbohydrate 35.2, Fiber 3.3, Sugar 7.9, Protein 5.6
SWEET POTATO-APRICOT CASSEROLE
Provided by Nancy Arum
Categories casseroles, side dish
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Combine apricots, water and sugar and cook until soft, about 20 minutes. Drain and reserve liquid in a saucepan.
- Peel, slice and cook yams in water until tender, about 15 minutes.
- Grease casserole. Alternate layers of sliced yams, apricots and lemon slices in casserole.
- Add brown sugar, butter and apricot brandy to the saucepan with apricot liquid and heat until butter is melted. Pour over casserole.
- Bake at 350 degrees for 20 to 30 minutes.
- Sprinkle nuts over casserole 10 minutes before removing from oven.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 11 milligrams, Sugar 21 grams, TransFat 0 grams
PORK WITH SPICED APRICOTS
A fruity twist to pork, that's made in just one pan - you could use peaches or nectarines instead of apricots
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 20m
Yield Easily doubled
Number Of Ingredients 6
Steps:
- Heat the grill to medium and put the pork steaks on to a large baking tray lined with foil to catch the juices. Brush with a little oil and season to taste. Arrange the apricots around the pork, cut side up. Dot the apricots with the butter, then sprinkle with the chilli and sugar.
- Grill for 15 mins, turning the pork over half way through, until cooked and golden and the apricots are soft and sticky, but still holding their shape. Serve the apricots alongside the pork, drizzled with any sticky juices - great with vegetables and mash.
Nutrition Facts : Calories 326 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.34 milligram of sodium
THE TENNESSEE WHISKEY CAKE
Miss Mary Bobo ran a famous boarding house in Lynchburg, Tennessee, home of the Jack Daniels Distillery. Miss Mary, who lived to be 101, never touched a drop of whiskey herself, but she sure could cook with it! Here is one of her famous recipes.
Provided by AngelaTN
Categories Dessert
Time 2h50m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Place flour in dry skillet. Cook over medium heat while stirring until it is pale brown in color. Stir in nutmeg and set aside.
- In small bowl beat egg whites until stiff. Set aside.
- In large mixing bowl cream butter and sugar until light and fluffy.
- Add egg yolks and beat well.
- Add whiskey and stir to blend.
- Beat in flour, then fold in egg whites, raisins and pecans.
- Pour into greased and floured 9-inch tube pan.
- Bake at 300 for 2.5 hours, or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 702.4, Fat 33.6, SaturatedFat 13.7, Cholesterol 175.7, Sodium 177.3, Carbohydrate 90.3, Fiber 3.6, Sugar 62.4, Protein 9.2
BROCCOLI AND RICE CASSEROLE
I got this recipe out of Jack Daniel's Spirit of Tennessee cookbook. This is Helen Daniel's recipe who is a retired cook from Miss Mary Bobo's Boarding House in Lynchburg, TN. If you are planning a trip to that area it is a must that you call and make reservations to eat lunch there. Meals are served at 1 p.m. daily family style with a host at the table who will explain a little of the area history. I have also listed their website here. http://www.jackdaniels.co.uk/tennesseetable/visit.htm
Provided by Petdrwife
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Saute onion in butter.
- Add broccoli, rice, soup, milk and half the cheese.
- Pour into a greased 2 quart casserole.
- Bake for 20-25 minutes.
- Top with remaining cheese and bake 10 minutes longer.
LAMB & APRICOT STEW
A fruity and warming Middle Eastern tagine to be served with couscous and herbs - a speedy casserole with plenty of flavour
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins. Serve with warm couscous, mint or coriander leaves, and lemon wedges.
Nutrition Facts : Calories 447 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 0.69 milligram of sodium
SUMMER APRICOT VICTORIA SPONGE
Try a new twist on a classic Victoria sponge with an apricot and lemon thyme compote layer. Sandwiched with vanilla whipped cream, it's decadently delicious
Provided by Esther Clark
Categories Dessert, Treat
Time 1h5m
Yield Serves 8-10
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line the base and sides of two 20cm sandwich tins.
- Beat the butter and sugar together in a large bowl with an electric whisk for 8-10 mins, or until pale and fluffy. Add the eggs one at a time, beating well after each addition. Sift in the flour, baking powder and salt, and fold in using a large metal spoon. Add just enough of the milk to create a dropping consistency.
- Divide the batter between the prepared tins and smooth the tops with a spatula. Bake on the middle shelf of the oven for 25-30 mins, or until golden and firm to the touch. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
- Meanwhile, make the filling. Spoon the conserve into a small pan and stir in the apricots and whole thyme sprigs. Warm over a low heat for 2 mins until loosened, then transfer to a heatproof bowl and leave to cool and infuse for 1-2 hrs.
- Whip the cream with the icing sugar and vanilla until the mixture just holds its shape (be careful not to overwhip - see tip, below).
- Remove and discard the whole thyme from the conserve mixture and stir in the thyme leaves. Spread the mixture over one of the sponges, then top with the vanilla whipped cream and sandwich with the remaining sponge. Dust the cake with some icing sugar. Will keep in the fridge for up to three days.
Nutrition Facts : Calories 587 calories, Fat 37 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 37 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
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