One of the many things I have loved about retirement is having more time to cook. I have lots of my mother’s Southern recipes and really enjoy making those. I also love reading cookbooks, Cooking Light, and finding recipes on the internet. Princess Daughter and I love to talk about cooking and recipes. But then there is my husband, My Favorite Yankee. He has his own ideas about what he likes to eat.
The Yankee has a son who is a Master Chef, I keep telling him that maybe this son got the gene from him and that he should try his hand in the kitchen. Occasionally, he makes really good pancakes. He sometimes makes hot dogs and beans, or heats up soup. He also has made his own New York style rice pudding. (We did not eat this growing up in the South. We ate grits instead.) He has struggled with my experimentation. I try but cannot hide in recipes things like mushrooms, olives, and artichokes. If I cooked everything with tomato sauce, he would be very happy.
The Yankee’s real bone of contention is leftovers. His philosophy is that he does not want leftovers, and certainly not the next day. After Thanksgiving, having cooked a turkey breast, green been casserole, brown rice, dressing and gravy, I served up leftovers the next day and the next until it was all gone! I figure having worked so hard in the kitchen, there would be no discussion.
There is one casserole recipe he likes and even tolerates the mushrooms in it. My mother called it her “Man pleasing casserole.” Here it is. Enjoy!
Shrimp and Crab Casserole
1 small can of crab meat (pick and remove any shells)
I pound of shrimp cooked
1/2 onion shopped
1/2 green pepper chopped
1 Tbsp. Worcestershire Sauce
1/2 tsp. salt
1/8 tsp. pepper
1 cup rice cooked
1 small can mushrooms
1 cup mayonnaise
1 can mushroom soup (undiluted)
Combine all ingredients. (Sometimes I add a dash or two of hot sauce.) Pour into an oblong 2 qt. casserole. Bake at 375 degrees for 30 minutes.
My Favorite Yankee even likes this recipe for leftovers.