Leigh McDowell Moore

“I knew how to cook nothing except spaghetti when I got married,” said Leigh McDowell Moore of Bruce. “I was so nervous about the cooking thing and knew I had to do something to learn. I had always watched, but never tried,” she said.

Bridesmaid Kelli Wooten even told at Leigh and Turner’s rehearsal that she couldn’t cook. Leigh and Turner celebrated their first wedding anniversary June 27, and she admits it was much easier to learn to cook than she thought it would be, even though both of them are picky eaters.
The biggest help came from a family favorite cookbook given to her by her aunt, Neva McDowell Stacey, which also included menus by the week. “The first week we were married, I literally lived by that cookbook. It was a huge help and the easy recipes saved me.” Because of it, Leigh has also become a big fan of crockpot cooking. Mother-in-law Wendy Moore shared some of Turner’s favorite recipes with her, and Leigh also received a book of the Moores’ favorites recipes at a kitchen and deck shower. This is where Turner got his grill, so if she doesn’t want to cook, he usually comes through on the grill or with a breakfast meal.
Leigh’s mother, Allison, and grandmother, Erma Spratlin, have given her their spaghetti recipes, but she says she’s sticking to her original made with canned sauce because they’ve gotten used to it. She has also received cooking tips from Bessie Evans, and Evelyn Spratlin, who taught her to make cornbread. Leigh says she’s trying to get her green beans to taste like Bessie’s, and her vegetables like Evelyn’s, because they love to eat vegetables and cornbread.

Cheesy Crockpot Chicken
Mix 8 oz. softened cream cheese, can of cream of chicken soup and package of dry Italian dressing mix. Place chicken in crockpot and cover with mixture. Cook on low for about 8 hours. (Likes to serve the cheesy biscuits with this. Both recipes are from Neva’s book.)

Cheesy Biscuits
12 biscuits (dough as per your usual way to make them)
1 cup shredded cheddar cheese
1/8 tsp. garlic powder
1/8 tsp. parsley flakes
Mix up biscuits for 12. You can make from scratch or use a biscuit mix. Add extra milk to make dough the consistency of muffin batter. Mix in other ingredients. Spoon into muffin pans and bake at 425° until lightly browned. While still hot, brush melted butter over the top. If you want more garlic flavor, add garlic salt to butter before spreading on biscuits.

Grilled Brown Sugar Pork Chops
(Turner Moore)
Ingredients:
1/2 cup brown sugar
1/2 cup apple juice
4 Tbsp. vegetable oil
1 Tbsp. soy sauce
1/2 tsp. ground ginger
Salt and pepper to taste
2 tsp. cornstarch
1/2 cup water
6 boneless pork chops
Directions:
1. Preheat grill for high heat
2. In small saucepan, combine brown sugar, apple, juice, oil, soy sauce, ginger, salt and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
3. Brush grate lightly with oil before placing pork shops on grill. Cook 10-12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.

Crunchy Romaine Salad
(Wendy Moore)
1 head Romaine lettuce cut into ribbons
3-4 green onions diced
Broccoli florets cut into pieces
1 pkg. real bacon pieces
2 pkg. Ramen noodles
1/2 cup chopped pecans
1/2 stick margarine
Dressing: 1/2 cup sugar
1 cup oil
1/2 cup red wine vinegar
1 tsp. soy sauce
1 tsp. salt
1 tsp. pepper
Craisins
Melt margarine in non-stick skillet over medium low heat. Crumble Ramen noodles and chopped pecans into melted margarine. Stir to coat. Cook until noodles are lightly brown. Remove from heat and let cool. Mix dressing ingredients. Combine lettuce, onions and broccoli. Add bacon pieces and Ramen noodle mixture. Stir dressing and pour over salad. Toss to mix. Enjoy! I often add 1/2 cup walnuts and 1 cup dried cranberries during the holiday season. The flavors pair great with chicken and dressing along with other holiday favorites. For a change in the spring/summer, add one diced Granny Smith apple. The combination will make your taste buds pop!

Beef Tips Over Noodles
2 pkg. stew beef
1 pkg. dry onion soup mix
1 can cream of mushroom soup
1 can water
1 can mushroom pieces (optional)
Put all ingredients in crockpot and cook on low eight hours (maybe less.) Cook noodles and serve meat over them. Salad completes the meal.

Dirty Rice
(Allison McDowell)
Ingredients:
1 cup dry rice
1 can beef consomme
1 can French onion
1 stick butter
1/2 tsp. garlic powder
Optional: small jar mushrooms and can water chestnuts
Optional: may add cubed minute steak, but place in bottom of pan first, with other ingredients on top.
Directions:?Pour dry rice in baking dish, then pour beef consomme and French onion soup over rice. Melt one stick butter and add 1/2 tsp. garlic powder to butter. Pour this over rice mixture, then add mushrooms and water chestnuts if you choose. Bake at 400° for 30-45 minutes.

Fruit Pizza
Ingredients: Sugar cookie dough
8 oz. cream cheese
1 Tbsp. lemon juice
1/2 cup powdered sugar
Chopped fruit of your choice (strawberries, oranges, kiwi and pineapple work well)
Pat out dough on pizza pan. Cook according to package directions. Take out and pat with fork. Let dough cool. Mix together cream cheese, lemon juice and powdered sugar. Spread over dough. Spread chopped fruit over top of mix. Spray with Fresh Fruit to make fruit retain its color.

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