Shrimp and Wild Rice Casserole

1- 10 3/4  ounce can cream mushroom soup
1/2 onion, chopped
1/2 green poblano pepper, chopped
2 tablespoons butter
1-lb medium shrimp, peeled and divined
1 package wild rice
2 cups grated sharp cheddar cheese
salt and pepper  to taste


Cook rice according to package directions minus 1/4 cup water.  Let cool.


Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.  (  I USE frozen shrimp that I have thawed and omit this portion of recipe)


Saute onion and pepper in butter until tender...5-7 min.


Preheat oven to 325


In a large bowl combine rice,soup,1 1/2 cups cheese, shrimp and vegetables.    Add salt and pepper to taste and mix well.      Spray a medium casserole dish with Pam and top with remaining cheese.  Bake for 30 min. or until bubbly.


This recipe can be made using white or brown rice and you made add what ever seasonings you like.

Natalie's favorite Sweet potato Pie

1/4 cup of butter
1/2 cup brown sugar
2 cups mashed sweet potatoes
3 eggs
1/3 cup white sugar
1 cup milk  (depending on  richness should determine what milk you use)   I like half and half
1/3 cup dark Karo
1/2 teaspoon salt
1 teaspoon vanilla or 1 inch piece vanilla bean, scraped(use seeds only)
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Mix all ingredients in mixing bowl and Pour into pastry shell.     Preheat oven to 425  cook pie at this temp for 10 min...then lower oven temp to  325 and continue cooking for   35-40 min or until set in middle.

Pecan Pie

2 eggs

1/2 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla

1/4 cup melted butter

3/4 cup corn syrup ( I mix light and dark)

1 cup pecans

Beat first 6 ingredients.  Mix in pecans. Pour in pastry lined pie pan 8 or 9 in~  Bake 350 45-50 minutes

Homemade Pie Crust

This recipe easily makes 2 (nine inch) crust

12 tablespoons frozen unsalted butter
3 cups cold all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1/3 cup frozen crisco
6 to 8 tablespoons ice water

Dice butter and shortening and  return it to the refridge.   Place flour,salt and sugar in the food  processor bowl with steel blade.   Pulse a few times.  Add butter and shortening, pulse 9-12 times until the butter is size of  peas.  Continue to pulse while slowly pouring ice water in the feed tube.  Pulse until dough begins to form a ball.  Place on floured surface and roll into a ball.   Divide in two and   Wrap in plastic wrap and refrigerate for 30 minutes to several days.        Roll each disc on well floured surface in a circle, rolling from the center to the edge, turning and flouring the dough to make sure it does not stick to surface.     place in pie pan making sure you do not stretch the dough as you fit it into the pan.....flute edges.    This recipe is great for pecan and sweet potato pies!!

Momma's Best Biscuits

2 cups self-rising flour
1 tablespoon sugar
1/4 teaspoon salt
1 stick Butter
3/4 cup milk

Preheat oven to 425. In large mixing bowl, mix sifted or fluffed with a spoon flour,sugar and salt together.   Add butter and cut it into flour until it is the size of a peas.      Make a well in the middle of bowl and add milk. Mix with your hand or fork until dough forms.    Put on floured surface and lightly knead.   I use my hand to form to desired thickness and then cut out with biscuit cutter, careful to not twist while I cut out biscuits.  You may brush with melted butter before placing in the oven but I do this after they are baked.  Bake about 15-20 or until browned.