Best Melody Recipes

MELODY'S CORN MAQUE CHOUX

Steps:

• Cook bacon in a skillet over medium, turning occasionally, until evenly browned and crisp, about 10 minutes; drain on paper towels. Reserve 1 tablespoon bacon drippings.
• Allow bacon to cool; crumble and set aside.
• Melt butter with the bacon drippings in a large saucepan over medium heat. Cook and stir onion, celery, green bell pepper, red bell pepper, thyme, salt, black pepper, parsley, and Creole seasoning in the butter mixture until onion is translucent, about 8 minutes.
• Stir in garlic and cook until fragrant, about 2 more minutes.
• Mix in beef broth and corn; bring to a boil.
• Cover the saucepan and reduce heat to low; simmer until broth is nearly evaporated and vegetables are tender, about 20 more minutes. Stir in crumbled bacon. Dish can be simmered longer or held over low heat if desired.

CORN AND ZUCCHINI MELODY

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings. Drain bacon, chop, and set aside.
• Heat the bacon drippings in the skillet over medium heat. Saute the zucchini, corn, and onion until tender but still crisp, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, and sprinkle with chopped bacon and shredded cheese.

AUNT MELODY'S VIDALIA ONION CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Melt the butter in a large skillet, add onions and saute until soft.
• Remove from heat and add sour cream.
• Mix thoroughly.
• Scoop half of the onion mixture into a small greased casserole dish.
• Top with parmesan cheese.
• Layer with remaining onion mixture and 1/4 cup parmesan cheese.
• Sprinkle the top with Ritz crackers.
• Bake for 30 minutes at 350 degrees.

MELODY'S PORK CHOP AND POTATO BAKE

Steps:

• Season pork chops with salt and pepper and brown in oil on both sides. Set aside. Combine cream of celery soup, milk and sour cream until thoroughly blended. Stir in potatoes, 1/2 cup shredded cheese and 1/2 can french fried onions. Put mixture into 9x13 baking dish and arrange pork chops on top. Bake covered at 350 degrees for 40 minutes. Top with remaining cheese and fried onions and bake uncovered for 5 more minutes.

FRESH PICKLED BEET MELODY

Steps:

• Place whole beets in a pot and cover with water. Bring water to a boil, cover the pot, reduce heat to medium-low, and cook until beets are tender, about 30 minutes.
• Place carrots in a microwave-safe dish and cook on high until firm but tender, about 6 minutes. Place carrots in a colander under cold water to stop the cooking process, 3 to 5 minutes. Remove peels and discard; cut beets into thin slices.
• Whisk cider vinegar, sugar, ginger, orange zest, dill, sea salt, garlic powder, mustard, and black pepper together in a microwave-safe bowl until sugar and salt dissolve. Whisk oil into cider dressing mixture. Microwave dressing on high for 2 minutes; whisk again.
• Combine beets, carrots, and onions together in a large container; pour dressing on top and mix well. Cover the container and refrigerate for at least 24 hours before serving.

SQUASH CASSEROLE MELODY

Steps:

• You will need a large pot which can go in the oven. I use a 3-quart. Dutch oven.
• Remove casing and brown sausage if you do not use bulk. Remove from the pot put on paper towel and paper plate to drain. Leave drippings from the sausage in the pot. I also use a little olive oil to get the sausage started so it does not stick to the bottom of the pot.
• Next add onions and a little more olive oil if needed and sauté till translucent. Now add the garlic and sauté a few minutes. Then add the seasonings and all the rest of the vegetables and sauté them for about 8-10 minutes.
• Return the sausage to the pot. Add all tomatoes, sauce, cheeses, then mix well. Continue to heat for about 3-5 minutes on the stove and then bake 25-30 minutes at 350 in the oven.
• Remove from oven stir, let rest and serve. This is a meal all by itself. You can serve this over rice with some fresh fruit, or in a bowl with some good crunchy bread for sopping up the juice.
• Should make 12 8 ounce servings.

CHICKEN SAUSAGE PASTA MELODY

Steps:

• 1. Remove the chicken sausage from casing and cook it up in a little olive oil.
• 2. Also, start your pot of hot water to cook your noodles.
• 3. Once chicken is cooked add your entire jar of red pepper spread and cook till it is hot.
• 4. Now add your drained pasta and you are ready to eat. Super easy to make and so incredibly delish!

DONNA'S CORN AND ZUCCHINI MELODY

Steps:

• 1. Set bacon aside and measure 1 tablespoon of drippings into a deep skillet. Heat the drippings over medium heat. Sauté the zucchini, corn and onion until tender but still crisp, about 10 minutes. Season with pepper and salt, if desired. Spoon vegetables into a bowl and sprinkle with chopped bacon and shredded cheese.

MELODY'S FAMOUS BEER CHEESE [2]

Steps:

• Cut a thin slice off the top of bread loaf; hollow out a bowl in the loaf. Slice the removed bread into small pieces and assemble around the bread bowl on a platter. Melt the butter in a saucepan over medium-low heat. Add the cheese food, cream cheese, horseradish, mustard, and garlic salt to the melted butter and stir to combine. Slowly add the beer while stirring until you reach your desired consistency. Continue heating and stirring until all the cheese has melted, 10 to 15 minutes. Pour the mixture into the bread bowl while hot to serve.

MOZART'S FRUIT MELODY (SALAD)

Steps:

• Cut all of the fruit up into bite-size pieces, except bananas and place in a large bowl.
• Mix marinade in a seperate jar or container.
• Chill both.
• Two (2) hours before serving, pour marinade over the salad, add the bananas and stir.
• Cover and chill until ready.

MELODY'S HEARTS AND CAPS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Arrange artichoke hearts in a greased 1-1/2 quart baking dish. Sprinkle with 1/4 cup cheese.
• 3. Saute mushrooms in butter in skillet until tender. Add cream.
• 4. Cook over low heat until most of the cream is absorbed, stirring occasionally.
• 5. Pour mushroom mixture over artichokes and sprinkle with remaining 1/4 cup cheese.
• 6. Bake 20-30 minutes.

MELODY'S SQUASH CASSEROLE

Steps:

• preheat oven to 375 mash quash add other ingredients (except butter and crumbs) and mix well pour into greased dish melt butter and mix into crumbs pour over casserole and bake about 40 mins

MELODY'S FAMOUS BEER CHEESE

Steps:

• Cut a thin slice off the top of bread loaf; hollow out a bowl in the loaf. Slice the removed bread into small pieces and assemble around the bread bowl on a platter.
• Melt the butter in a saucepan over medium-low heat. Add the cheese food, cream cheese, horseradish, mustard, and garlic salt to the melted butter and stir to combine. Slowly add the beer while stirring until you reach your desired consistency. Continue heating and stirring until all the cheese has melted, 10 to 15 minutes.
• Pour the mixture into the bread bowl while hot to serve.

OXTAIL SOUP MELODY

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place oxtail in a baking dish and sprinkle seasoned salt over oxtail.
• Roast oxtail in a baking dish until well-browned, about 40 minutes. Remove from oven, reserving any drippings in baking dish.
• Heat beef broth, cabbage, potatoes, tomatoes, carrots, onion, orange juice, lime juice, garlic, bouillon, cumin, red pepper, bay leaves, salt, and black pepper together over medium heat in a large stockpot. Add oxtail and reserved drippings to soup; pour in water to fill stockpot halfway.
• Simmer soup, stirring occasionally, until vegetables are easily pierced with a fork, 30 to 40 minutes. Garnish with cilantro.

MELODY'S FAMOUS BEER CHEESE

Steps:

• Cut a thin slice off the top of bread loaf; hollow out a bowl in the loaf. Slice the removed bread into small pieces and assemble around the bread bowl on a platter.
• Melt the butter in a saucepan over medium-low heat. Add the cheese food, cream cheese, horseradish, mustard, and garlic salt to the melted butter and stir to combine. Slowly add the beer while stirring until you reach your desired consistency. Continue heating and stirring until all the cheese has melted, 10 to 15 minutes. Pour the mixture into the bread bowl while hot to serve.