Gail's Recipe Station

Sauteed Cabbage Total Time  Prep/Total Time: 20 min.  Yield  6 servings When I was young, my family grew our own cabbages. It was fun to put the cabbage to use in the kitchen, just as I did with this comforting side. With potatoes, deviled eggs and cornbread, fried cabbage tastes like home. —Bernice Morris, Marshfield, Missouri Ingredients 2 tablespoons butter 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon crushed red pepper flakes 1/8 teaspoon pepper 6 cups coarsely chopped cabbage 1 tablespoon water Directions In a large skillet, melt butter over medium heat. Stir in the sugar, salt, pepper flakes and pepper. Add the cabbage and water. Cook for 5-6 minutes or until tender, stirring occasionally.

Slow Cooker Cream Cheese Corn Casserole Ingredients: 2 cans (15 oz each) whole kernel corn, drained 1 can (15 oz) creamed corn 1 cup sour cream 1 (8 oz) package cream cheese, cubed and softened ½ cup (1 stick) unsalted butter, melted 1 box (8.5 oz) Jiffy corn muffin mix 1 cup shredded cheddar cheese (optional, for extra cheesiness) Salt and pepper to taste Instructions: Prep the Slow Cooker: Lightly grease or spray the inside of your slow cooker. Mix Ingredients: In a large bowl, combine drained corn, creamed corn, sour cream, melted butter, cream cheese, and muffin mix. Stir until well blended. Fold in shredded cheddar if using. Transfer to Cooker: Pour the mixture into the slow cooker and spread it out evenly. Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours, until the center is set and the edges are slightly golden. Serve: Let it sit with the lid off for 10–15 minutes to firm up a bit before serving. Note: This casserole is even better the next day! Feel free to stir ...

Easy Coleslaw Dressing A creamy coleslaw dressing that can be made with ingredients you already have! You can pour it immediately over a 14-ounce package of coleslaw mix or refrigerate until needed. Submitted by GarlicQueen Prep Time: 5 mins Total Time: 5 mins Servings: 6 Ingredients ½ cup mayonnaise 2 tablespoons white sugar or to taste 1 ½ tablespoons lemon juice 1 tablespoon vinegar ½ teaspoon ground black pepper or to taste ¼ teaspoon salt or to taste Directions Gather all ingredients. Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy. Store in an airtight container in the refrigerator for up to 1 week. Stir before using.

Gail's Shrimp and Crab Cakes (TNT) 8 oz precooked medium-to-large shrimp, peeled, deveined, and chopped 6 oz can of crab meat, drained (check for any shell bits, just to be safe) 1 cup crushed buttery crackers (I used Townhouse) 1/4 cup thinly sliced green onion 1/2 cup tri-color coleslaw mix 1/2 cup mayonnaise 1 tsp prepared yellow mustard 2 tbs Chili sauce 2 dashes Tabasco sauce (optional) 1 tbs Parmesan cheese Preheat oven to 435.     In a medium bowl, combine shrimp, crabmeat, crackers, onion, and coleslaw mix.  In a small bowl, combine mayonnaise, mustard, chili sauce, and Tabasco.  Gradually mix mayonnaise mix with shrimp/crabmeat mix.  Mix in Parmesan cheese.  Form into 9 patties.   Place patties on a baking sheet sprayed with non-stick olive oil.  Bake for about 8 to 10 minutes on one side, then gently turn patties over and bake for another 5 to 8 minutes or until browned on bottom. Remove from oven, place on a plate an...

Mexican Deviled Eggs (TNT) Total Time Prep/Total Time: 15 min. Yield 16 servings Ingredients 8 hard-boiled large eggs 1/2 cup shredded cheddar cheese 1/4 cup mayonnaise 1/4 cup thick and chunky Salsa  2 tablespoons sliced green onions 1 tablespoon sour cream Salt to taste Directions Slice the eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour cream and salt. Stuff or pipe into egg whites. Serve immediately or chill until ready to serve. GAIL'S NOTES: I made these today and they are totally AWESOME!  Instead of boiling the eggs, I like to cook them in my NuWave oven (300F on 1" rack for about 13 to 14 minutes).  To make 8 s...

French Dip Tortilla Roll Ups Author: Sophia Total Time: 25 minutes Yield: 4 servings Diet: Low Lactose Crispy, cheesy, and dipped in savory au jus, these French Dip Tortilla Roll Ups are a quick and delicious twist on the classic sandwich. Ingredients: • 1 lb thinly sliced roast beef (deli style or leftover) • 1½ cups shredded mozzarella or provolone cheese • 4 large flour tortillas • 2 tablespoons butter, melted • 1 teaspoon garlic powder • 1 teaspoon onion powder • 1 teaspoon dried parsley • 2 cups beef broth • 1 tablespoon Worcestershire sauce • 1 teaspoon soy sauce • 1 teaspoon onion powder (for au jus) • 1 teaspoon garlic powder (for au jus) • Salt and pepper to taste Instructions: 1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. 2. Lay tortillas flat and layer sliced roast beef and shredded cheese down the center of each. 3. Roll tortillas tightly and place seam-side down on the baking sheet. 4. Brush with melted butter and sprinkle with garlic powder, ...