Recipes from the Larry Hooper Memorial Dog

DAVID'S CHEESY CORNY CORNBREAD

/2 cup Canola oil

1 can (14.5-oz.) creamed style corn

1 can (14.5-oz.) whole kernel corn

2 eggs

2 cups Enriched White self rising corn meal mix

1-1/2 cups cubed cheese food product (i.e., Velveeta, or store brand type)

1 small onion, chopped

1/2 cup milk

Preheat oven to 375 degrees F.  Pour canola oil into well seasoned,  10-12 inch Dutch oven.

While oil is heating, place remaining ingredients into bowl, mix well.

Pour 1/2 cup  hot oil into cornmeal mixture, mix quickly but thoroughly.  Pour cornmeal mixture into Dutch oven.  Bake 35-40 minutes, or until top sides are brown.  Top cheese may get dark brown.

Release cornbread from Dutch oven by running a knife around the edge & bottom of Dutch oven.

DAVID'S CHICKEN AND DRESSING CASSEROLE

1 whole chicken, chopped

1 large pkg. cornbread stuffing

1 stick butter, melted

1 can cream of chicken soup

3 or 4 cups chicken broth

1 can cream of mushroom soup

1 can cream of celery soup

 salt & pepper

 10-12" Dutch oven

Boil chicken until done.  Chop chicken into small pieces or whatever size you want.  Mix stuffing and butter.  In Dutch oven put 1/2 the stuffing, chicken, sale and pepper then spread over this the cream of chicken, mushroom and celery soups in that order.  Do not mix.  Pour broth over mixture over mixture.  Put remaining stuffing on top.  Bake at 350 degrees for 1 hour.  Check after 30 minutes.

DEBBIE’S CRANBERRY BREAD PUDDING

16 slices bread, crusts removed, cubed

1 ½ cups fresh/frozen cranberries, thawed

1 TBS. grated orange peel

¼ cup butter, melted

6 eggs

4 cups milk

¾ cup plus 1 TBS sugar, divided

                                               1 tsp. vanilla extract

Orange Custard Sauce

3 egg yolks

¼ cup sugar

1 cup heavy whipping cream

1 orange peel strip (1/4 ich)

½ tsp. orange extract

In greased liner pan, layer half the bread cubes, cranberries and orange peel.  Repeat layers.  Drizzle with butter.

In a large bowl, beat the eggs, milk, ¾ cup sugar and vanilla until blended; pour over  bread mixture.  Let stand for 15-30 minutes.  Sprinkle with remaining sugar.

Place liner pan in 12” Dutch oven.  Bake at 375 degrees for 65-75 minutes or until a knife inserted near the center comes out clean.

For sauce, beat egg yolks and sugar in a heavy saucepan.  Stir in cream and orange peel.  Cook and stir over low heat for 20-25 minutes or until mixture reaches 160 degrees and coats the back of a metal spoon.  Remove from heat and discard orange peel.  Stir in extract.  Cover and refrigerate uhntil chilled.  Serve with bread pudding.

DEBBIE'S TOMATO, SAUSAGE AND CHEDDAR

 BREAD PUDDING

3 cups shredded sharp cheddar cheese

1 28oz can diced tomatoes, drained

1 lb. bulk Italian sausage, cooked, crumbled

4 green onions, thinly sliced

¼ cup minced fresh basil or 1 TBS. dried basil

¼ cup packed brown sugar

1 tsp. dried oregano

1 tsp. garlic powder

3 cups cubed French bread

6 eggs

1 ½ cups heavy whipping cream

½ tsp. salt

½ tsp. pepper

½ cup grated Parmesan cheese

In a large bowl, combine first eight ingredients.  Stir in bread cubes.  Transfer to a greased liner pan. 

In the same bowl, whisk eggs, cream, salt and pepper; pour over bread mixture.  Sprinkle with Parmesan cheese.  Place liner pan in 12” Dutch oven.  Bake at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean.

CELIA AND MARTY'S PUMPKIN BREAD

·    1 cup (packed) light brown sugar

·    2 large egg whites

·    1 cup pure pumpkin
     1/4 cup canola oil

·    1/3 cup low-fat plain yogurt

·    1 teaspoon vanilla extract

·    1 cup all-purpose flour

·    3/4 cup whole wheat flour

·    1 1/2 teaspoon baking powder

·    1 teaspoon ground cinnamon

·    1/2teaspoon ground nutmeg

·    1/2 teaspoon baking soda

·    1/2 teaspoon salt               

Preheat dutch oven to 350 degrees F. Spray with non-stick cooking spray.

      In large bowl, with wire whisk, combine brown sugar and egg whites. Add pumpkin, oil, yogurt, and vanilla extract; stir to combine.

     In medium bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Add flour mixture to pumpkin mixture; stir until just combined. Do not overmix.

     Pour batter into prepared Dutch Oven. Bake 45 to 50 minutes @ 350 degrees or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes. Invert pumpkin bread onto wire rack; cool completely.

   CELIA'S COUNTRY POT ROAST AND GRAVY

    3-4 Pound Boneless Chuck Roast

    1/4 Cup Flour, seasoned with salt and pepper

    Cooking Oil

    1 Medium Onion cut in quarters

    4 Small Potatoes, peeled and cut into quarters

    3- 4 Carrots, cleaned and cut into 2 pieces, about the size of little finger.

    1 package Lipton Onion Soup Mix

    3/4 cup water

Heat oil in bottom of Dutch Oven.  Dredge Roast in flour, salt and pepper mixture and brown in hot oil.  Remove from Dutch Oven and place carrots, potatoes and onions in bottom of Dutch Oven.  Replace Roast on top of vegetables.  Cover with Soup Mix and pour ¾ cupt water on top.  Bring to 350 degrees and cook for 1 ½ - 2 hours, until done.

Remove meat and vegetables from the Dutch Oven.  Stir in remaining seasoned flour mixture dissolved in ¼ cup of water.  Bring to a boil and simmer until done for gravy.

See the Photos from the Larry Hooper Memorial Dog for more photos of additional dishes prepared by member and guests.

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