Justin & Meredith Winokur's Kitchen Cooking Notebook

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Armadillo Eggs -- back to top

Armadillo Eggs

Our Notes

• 300°F - 315°F (instead of 250°) for about 45 minutes

Get can (26oz.) whole jalapeño peppers. Put a slit in peppers and remove seeds and pulp. Don't slice completely in two. Stuff cleaned peppers with tsp. Or so of cream cheese. (Depends how large pepper is as to how much cream cheese.) squeeze pepper back together as much as you can; just don't leave it completely open as cheese will all escape. Wrap pepper in sausage. Get the one-pound rolls; slice them into patties. Again, size of patty depends on size of pepper; but you want the pepper completely covered except for stem. I like the Jimmy Dean maple flavored sausage but you can use any kind you want. Bake at 250 degrees for 1 hour. Let cool and ...😋...worth every calorie!

JW Comment

We're not 100% sure of the temperature as we noted on 2016-12-15, we ended up needing more time.

Asparagus Sandwich -- back to top

Asparagus Sandwich

Bill’s Milk Punch -- back to top

Bill’s Milk Punch

Brandy Eggnog Bowl -- back to top

Brandy Eggnog Bowl

Cheese and Bacon Frittata -- back to top

Cherries in the Snow -- back to top

Cherries in the Snow

Chicken Tetrazzini -- back to top

Chicken Tetrazzini (from Kim Lynn)

Christmas Sandwiches -- back to top

Christmas Sandwiches¹

• 2 packages of Kings Hawaiian Bread Rolls
• Ham
• Swiss Cheese Slices

Slice bread in half like a hamburger bun style. Lay bottom in a casserole pan. Layer ham and cheese on the bread. Then put bread tops back on

Mix:

• 1 stick butter (melted)
• 2 T. poppy seeds
• 2 T. diced onions (we do green)
• 2 t. worcestershire² sauce
• 2 t. yellow mustard

Spoon mixture over each roll. Let set over night in the fridge. Bake covered in a 350 degree oven for 10-12 minutes

ECDC Chili -- back to top

ECDC Chili

Governor's Salad -- back to top

Governor's Salad

Grandma Huffsmith's Dressing (stuffing), with Ann's Changes & and Cornbread -- back to top

Dressing / Stuffing

Chop

• 1 large onion chopped
• 6 celery branches chopped
• 6 Tbsp margarine
• 3 cloves garlic, chopped (Ann's addition)

Sauté in frying pan for 5 to 10 min. Add

• 1 lbs hamburger meat
• 2-3 sweet sausage links, without casing (Ann's addition)
• salt & pepper
• 3 large cloves of garlic

cover and cook slowly until meat is done

Mix

• Cornbread
  • Can use Jiffy Mix to make the cornbread
• 8 to 10 bread slices or 2-3 slices and Pepperidge Farm Herbed Seasoned Classic Stuffing¹

Crumble all together then mix with meat mixture

Add

• ~3-4 cups broth [from livers and necks and gizzards ... optional]
• 1 tsp poultry seasoning
• 1 tsp cumin (added 2023-11-23)
• Fresh or dried parsley, to taste

Cook for 45 min at 325°F

Gravy

To make gravy, cook livers, gizzards, and necks slowly (with salt and pepper) in

• 6 cups water.

chop livers, gizzards, and necks. Use drippings left from cooking fowl. Pour broth and livers into pan and stir up. Thicken in frying pan

Cornbread

Ingredients

• 1 cup corn meal
• 1 cup sifted flour
• 1/4 cups sugar (optional)
• 4 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 1 cup milk
• 1/4 cup shortening, soft

Directions

Mix all until smooth (1 min). Bake in 8" sq. greased pan. Preheat oven to 425°F. Cook 20 to 25 min

Original Scan

Green Bean Casserole -- back to top

Additional Notes

• cook with foil on for all but the last 15 min. Then take it off to brown the croutons

Hot Chicken Salad -- back to top

Hot Chicken Salad

Ila's Sand Tarts -- back to top

Ila's Sand Tarts

Ann's Recipe Book -- back to top

Collection of recipes from Meredith's mother. Work in progress

Lemon Tea Cookies -- back to top

Lemon Tea Cookies

Manicotti -- back to top

Manicotti

Maralisa Special -- back to top

Maralisa Special

Maralisa is a resort/hotel in Acapulco, Mexico

This is part of Bill’s drink recipes

Mexican Chicken Dinner Packets -- back to top

Mexican Chicken Dinner Packets

Pancho Villa Dip -- back to top

Pancho Villa Dip

Parmigiano-Reggiano Cheese Dip -- back to top

Parmigiano-Reggiano Cheese Dip

Note: Use high-quality cheese.

Party (Chex) Mix -- back to top

Pumpkin Pie (Light & Creamy) -- back to top

Light and Creamy Pumpkin Pie.

This is one of Meredith’s favorite.

Notes

Ann often (always?) does this with a traditional pie crust

Pumpkin Spice Torte -- back to top

Pumpkin Spice Torte

Quiche Lorraine -- back to top

Quiche Lorraine

Red Snapper en Papillote -- back to top

Red Snapper en Papillote

Salmon Patties -- back to top

Salmon Patties

Sandy's Chocolate Cake -- back to top

Sandy's Chocolate Cake

Sandy's Cranberry Salad -- back to top

Sandy's Cranberry Salad

Seven Layer Fiesta Dip -- back to top

Shrimp Dip -- back to top

Recipe

Ingredients

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 (about 7 ounce) can shrimp, rinsed and drained, or 1/2 to 1 cup cooked shrimp, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon flavor enhancer
  • See JW Note below
• 1/8 teaspoon paprika
• 1 small onion, grated
• pinch of sugar

Directions

Combine all ingredients. Mix well by hand; do not use blender. Refrigerate until chilled and serve with chips.

JW Note:

We added some Worcestershire sauce instead of "Flavor Enhancer" (which is MSG). It worked well enough

Original Image

Shrimp Gumbo (healthier) -- back to top

Shrimp Gumbo

Shrimp Pasta -- back to top

Shrimp Pasta

Chop:

• 1 medium small white onion
• 5 ribs of celery
• 1/2 bunch green onion
• 1/2 red (or orange) bell pepper
• 1 lbs raw shrimp

Directions:

Boil shrimp in Zatarain's shrimp boil.

Save water for pasta and boil pasta in it

Dressing:

• Mayo (~1 Tbsp or to taste)
• Italian dressing to taste
  • Or Vinaigrette

Chill all well. Before serving, toss with parmesan cheese.

Spring Artichokes with Lemon Butter Sauce -- back to top

Spring Artichokes with Lemon Butter Sauce

TexMex Soup -- back to top

TexMex Soup