When you become associated with a DM agent or staff member, you become part of the family. We have missed our many get-togethers this year including our annual potluck, where we get to taste our co-workers’ family favorite recipes that have been passed down for generations. We decided to share a few with you to try at your next gathering. Enjoy!
Suzanne’s Shrimp Appetizer
- 3 lbs shrimp, 2 to 3 sliced Vidalia onions
- 1 1/2 cups cider vinegar 1 cup vegetable oil
- 2/3 cups lemon juice 1/2 cup ketchup
- 1/4 cup sugar 1/4 cup capers
- 2 T parsley 2 t salt
- 2 t mustard seed. 2 t celery seed
- 1/2 t pepper, crushed garlic & dill weed
Buy already cooked shrimp with the tail on. Combine shrimp and onion in a large bowl. Add remaining ingredients. Mix well and let marinate for 1 to 2 days. I always put the mixture in 2 large zip-lock bags, so all I have to do is flip the bag several times during the marinating days. Drain some of the marinade off and serve. Suzanne’s tip: You can half this if you want to make it for a smaller crowd. I make the whole thing in hopes of leftovers to put on a salad.
Beth P’s Tennessee Caviar
Tennessee Caviar
- 1 15oz Black Beans(rinsed and drained)
- 1 11oz White Shoepeg Corn (drained but NOT rinsed)
- 4 ounce of crumbled feta cheese
- 3 scallions chopped
To make dressing:
- 1/3 cup Apple Cider Vinegar
- 1/3 cup Sugar
- 1/3 cup ‘Extra Light Tasting’ Olive Oil
Mix all together in a shaker. I don’t always use all of the dressing...use a bit at a time. Tostitos SCOOPS for serving. Refrigerate the dressing until ready to serve.
Celeste’s Hashbrown Casserole
- 1 (32 oz) bag frozen diced potatoes
- 1 can of cream of mushroom soup
- 2 cups of grated cheese
- 1/2 tsp pepper
- 1 tsp salt
- 2 tsp garlic powder
- 1 cup milk
- 1 cup sour cream
Spray 9 x 13 in dish. Pour in potatoes. Mix all other ingredients and fold in sour cream last. Pour the mixture over the potatoes. Bake at 350° for 1 hour.
Meghan L’s Green Bean Casserole*
- 6 tb unsalted butter, plus more for dish
- 1 medium onion
- 1 lb mushrooms, quartered
- 2 tsp coarse salt
- 1/2 tsp fresh ground pepper
- 24 oz bag frozen french green beans
- 6 tb all-purpose flour
- 2 cups milk
- 8 oz fried onion pieces
1. In a large skillet over medium heat, melt 2 tb butter. Add onion, and saute until it begins to soften, about 4 min. Add mushrooms, and cook until softened, about 8 min. Season with 1 tsp salt and 1/4 tsp pepper. Set aside to cool.
2. Cook green beans according to the cooking instructions on the bag.
3. Melt the remaining 4 tb butter in a medium saucepan over medium-low heat. Add 1/4 cup flour, whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk, and continue whisking until mixture has thickened, about 3 min. Stir in the remaining tsp of salt and 1/4 tsp pepper. Remove from heat, and let cool to room temperature, stirring occasionally. Pour over beans, and toss to combine.
4. Butter a 9′′ x 3′′ glass or ceramic baking pan and spread the green bean mixture.
5. Heat the broiler, positioning rack about 8 in from heat. Cook casserole, covered, until mixture is bubbly and heated through, about 10 min. Uncover, and cook until top is golden brown, about 30 seconds. Spread the onion pieces over top and serve. *Recipe from Trader Joes
Ann Spencer’s Grandmother’s Famous Chocolate Chess Pie
- 1 1/2 cup sugar
- 1/4 cup margarine, melted
- 3 1/2 tb cocoa
- 2/3 cup (1 small can) evaporated milk
- 2 eggs
- 1 tsp vanilla
- 1 (9-inch) unbaked pie shell
Mix all ingredients in the blender container. Blend on high until well mixed. our into a 9-inch unbaked pie shell. Bake in the center of the oven at 350° for 40-45 minutes. Filling will be puffed up but will fall as it cools. Editor's note – I wish you could see the authentic chocolate smudges on the recipe, a true sign of a recipe that has been made over and over.
Karen’s Family “Good” Apple Pie
- 4-5 Granny Smith Apples (Tart)
- 1/2 – 3/4 c sugar
- 1/3 stick butter cubed
- 1/4 tsp cinnamon
- 1/2 tsp nutmeg
Peel apples, grate, mix ingredients, put in a deep shell with a lattice top. Bake at 350-375° for 45 minutes, until brown.
Fletcher’s Famous Pumpkin Bread
- 3 cups sugar
- 1 cup salad oil
- 4 eggs (beaten)
- 1 (1 lb) can pumpkin
- 3 1/2 cups all-purpose flour
- 1 tsp baking powder
- 2 tsp soda
- 2 tsp salt
- 1/2 tsp cloves
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp allspice
- 2/3 cup water
Pre-heat oven to 350°. Combine sugar, oil, and beaten eggs. Add pumpkin and mix well. Combine dry ingredients and add to pumpkin mixture. Add water. Beat thoroughly and pour into 2 greased 9x5x3′′ pans. Bake for 1 hour. Yield: 2 large loaves or 7 mini loaves* For mini-loaves, bake 40 minutes.
Mai-Lis’ Blueberry Almond Oat Bars*
FOR THE BLUEBERRY CHIA JAM:
- 2 cups blueberries (fresh or frozen)
- 2 tb maple syrup
- 2 tb chia seeds2 cups (280 g) blueberries, fresh or frozen*
- 2 tbsp (30 ml) maple syrup
FOR THE BARS:
- 1 cup rolled oats
- 1 cup blanched almond flour
- 1/2 cup unsweetened apple sauce
- 6 tb coconut palm sugar
- 1 tb coconut oil, melted
MAKE THE JAM:
1. Add the blueberries and maple syrup to a medium saucepan set over medium heat. Heat until the berries begin to release their liquid, about 5 – 15 minutes depending on whether or not they were fresh, frozen, or thawed. Bring to a boil, stirring occasionally, until the berries begin to reduce and thicken, about 5 -10 minutes. Use your spoon to break them apart further if desired.
2. Stir in the chia seeds, continuing to cook for another 5 minutes. Remove the pan from the heat and allow the jam to cool. It will continue to thicken the longer it sits, which is why I usually like to make it the night before I’m planning on making these bars.
MAKE THE BARS:
1. Preheat your oven to 325F and prepare an 8×8 baking dish by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal.
2. Add the oats and almond flour to a high-speed blender or food processor and process on high for about 10 seconds, or until the oats have broken down into the consistency of a fine flour. Add the remaining crust ingredients and continue processing for about 20 – 30 seconds until a sticky dough begins to form. Make sure to stop and scrape down the sides of your blender/processor as necessary.
3. Transfer 2/3 of the dough into your prepared baking pan, using your fingers or a spatula to ensure that it is pressed down tightly and evenly. It might be a little stubborn, so just take your time and spread it as best you can – it doesn’t have to be perfect. Spoon the chia jam over the surface, and use a spatula or knife to spread it evenly, making sure to only go within 1/4 of the edge to prevent the jam from burning. Top with the remaining dough by dropping it on top in a few separate globs, and then using your spatula to spread them out.
4. Bake for 35 – 40 minutes, until the center has set and the bars begin to turn golden brown. Remove from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely. Use a sharp knife to cut them into individual bars and store them in an airtight container at room temperature for up to 5 days, or wrap individually and freeze for up to 3 months. *Recipe from Runningwithspoons.
Ashley’s Yummy Fall Cocktail
- 3 oz apple cider
- 2 oz ginger beer or ginger ale
- 2 oz bourbon
- 1/2 tsp lemon juice
Mix ingredients and serve. Apple slice, thyme sprig & cinnamon stick for garnish.
*Recipe courtesy of Tidymom.
Joan’s Cheers Champagne Cocktail
- 1 Sugar Cube
- 2-3 Dashes Angostura Bitters
- Champagne or Prosecco
Place a sugar cube in a Chilled Champagne Flute, splash it with 2 or 3 dashes of bitters, fill the glass with brut champagne and squeeze a lemon twist on top. Enjoy!
