At The Turner Agency, we love to cook…. and we love to eat!  Here are some of our favorite recipes.

 

BREAKFAST

 Anne Turner’s Deluxe Grits and Breakfast Eggs

 Deluxe Grits

• 4 cups water
• 2 cups grits
• 1 stick butter
• ½ cup whipping cream
• 1 cup frozen shoe peg corn, thawed
• Salt to taste

Cook first three ingredients, and then add cream and corn. Serve hot.

Breakfast Eggs

• 1 ½ pounds of sausage
• 1 tsp. Salt
• 9 eggs  
• 3 slices bread, cut in ¼” cubes                  
• 3 cups milk   
• 1 1/2 cups grated sharp cheese
• 1 ½ tsp. Dry mustard

 Cook sausage and drain.  Add to other ingredients.  Pour into well greased dish.  Cook 1 hour at 350.  Serve with fresh fruit and muffins.

MAIN DISHES 

Jen’s Chicken Chowder

 Ingredients:

• 2 cans of cream of potato soup
• 1 can of cream of celery soup
• 1 can of chicken broth
• 4 chicken breasts, cooked
• 2-4 potatoes peeled and cut into bite size
• 1 can of Mexicorn
• 1 diced onion
• 1-2 Dashes of Texas Pete Hot Sauce
• Salt and Pepper to your taste

Shred Chicken and add to remaining ingredients.  Cook on stove top or slow cooker.  Serve with a green salad and cornbread.  Delicious!

 Jennie’s Chili

• 1-1 1/2 lbs. ground beef
• 1 can diced tomatoes
• 1 can tomato sauce
• 1 can pinto beans (drained)
• 1 can sliced mushrooms
• 10-15 sliced black olives
• 1 medium chopped onion
• 1/2 bottle ketchup
• Garlic Salt
• Salt and pepper
• Hot sauce or ground red pepper
• 2 T. mustard 

Brown ground beef and onions; then drain.  Add other items.  Simmer 1-2 hours or all day on low in a crock pot.  Top with shredded cheddar cheese and sour cream.  Serve with cornbread.  Double if serving six or more people.

Shrimp Pasta – Ginger Carlon

Ingredients:

• 5-6 medium tomatoes (I like to buy the ones on the vine in the produce section)
• Olive oil
• Garlic (to taste)
• Italian seasonings
• ½ t sugar
• One jar mushrooms (drained)
• One lb. fresh or frozen shrimp
• One box of your favorite pasta
• Shake cheese (what my kids call parmesan cheese)

Directions:

Thaw and peel the shrimp.  

Start a large pot of water boiling.

In a large frying pan, cover the bottom of the pan with olive oil.  On medium heat, add the tomatoes (diced), garlic and seasoning (the more seasonings the better.)  Add mushrooms if you so desire.

Lower heat and stir as it simmers… smashing the tomatoes as your stir.

Add ½ t sugar to cut the acid and let simmer a little bit….

Once the water is boiling put the pasta in the water… cook according to directions on box.

Add uncooked shrimp to the tomatoes mixture. Stir until they are cooked or the pasta is done.

Drain pasta and put back in the pan… dump the tomato mixture on the pasta,

Stir and serve. Add shake cheese if you like.

Great served with French bread and a side salad!  Great with or without the shrimp.

 Vegetables

Grilled Corn -Denise Long

 When it’s summer, we love to barbeque.  If you have never tried it, corn is great on the grill!

 Simply shuck the corn, season it with salt, pepper, oregano and garlic.  Wrap each ear in tin foil and grill them on the bottom rack while the meat cooks.  Delicious!!

Cucumber Tomato Salad -Lynn Hudson

  Chop 3 Roma tomatoes to 1 cucumber (increase as needed to the same proportion.) 

Add vinegar (white or apple cider work well) and olive oil.

Add salt, pepper, and Italian seasoning to taste.

Chill and serve.

To Die For Tomato Pie

 From Carole Turner Ward.  Note:  You will probably need to make at least two pies because they will go quickly!!

• 1 deep dish pie crust (Carole likes the Pillsbury pie crust)
• 3 firm tomatoes, sliced thick
• 1 tsp. Salt
• 1 tsp. Pepper
• 1 tsp. Basil
• 1 Tbsp. Chives
• 1 cup mayonnaise
• 1 cup sharp cheddar cheese, grated

 Cook pie shell according to instructions.  Put down one layer of tomatoes and season with spices (Carole encourages you to be adventurous with the spices!)  Put down another layer of tomatoes and spices.  Combine the mayonnaise and cheese.  Spread mixture over the top and seal all edges.  Bake at 350 degrees for 30 minutes. 

 

Sweet Potato Casserole

Robin Hawkins, Commercial Lines, is asked to make this casserole for all Turner Agency functions.  She gives the credit to her Grandmother for this recipe.  It’s easy and so delicious!

Ingredients:

• 3 cups sweet potato
• 1 cup sugar
• ½ t. salt
• 2 eggs
• 1/3 stick butter
• ½ cup milk
• 1 t. vanilla

 Pour all of the above into a greased baking dish.

 Topping

• 1 cup brown sugar
• 1 cup chopped pecans
• 1/3 cup plain flour
• 1/3 stick butter

Cover casserole with topping.  Bake at 350 degrees for 35 minutes.

Zesty Pasta Salad 

This recipe was served by a member of our Wednesday Bible Study group.  It’s delicious as a side dish.  Or you can add chopped chicken and serive it as the main course.  Enjoy!

Dressing:

• 1 Cup oil
• 1 cup vinegar
• 1 cup sugar
• 1 Tbsp salt
• ½ tbsp pepper
• 1 tbsp garlic
• 4 Tbsp parsley flakes
• 4 tsp dry mustard

 Salad:

• 1 (16oz) box of rotini noodles
• 1 medium onion, chopped
• 1 cucumber peeled and chopped
• 1 green pepper, chopped
• 1 (16 oz) jar of pimentos

 Directions:

• Make dressing.
• Cook noodles as directed.
• Combine salad ingredients.
• Pour dressing and chill 4 – 12 hours.
• (when you serve, toss to make sure dressing isn’t all at the bottom).

 DESSERTS

Easy Fantasy Fudge  

Note from Linda Harnage, Commercial Lines:  Every Christmas I make this fudge for my family and friends.  It’s very easy and delicious!

 

Ingredients:

• 1 1/2 cups (3 sticks) margarine or butter
• 6 cups sugar
• 1 1/3 cups evaporated milk
• 2 packages (12 oz each) semi sweet chocolate chips
• 1 jar (13 oz) marshmellow cream
• 2 cups chopped nuts
• 2 tsp vanilla

 Mix margarine, sugar and milk in heavy saucepan, bring to a full rolling boil on medium heat, stirring constantly.  Continue boiling for 5 minutes on medium heat.  Remove from heat.  Gradually stir in chocolate chips until melted.  Add remaining ingredients.  Mix well.  Pour in pans.