Sparkling Cranberry Punch



 

 

Great Holiday punch for the family to enjoy.                         


Did you know that mint is said to be good for the digestion after eating a meal?

Don't consume too much though. It is also said that if you consume too much, it will interfere with your constitution (cause constipation)!!!

 

Ingredients:

1 large can jellied cranberry sauce
2 ¼ cups water
½ cup sugar
½ cup lemon juice
1 tsp. almond extract
1 ½ cups ginger ale
Clove -studded lemon slices
Mint

Directions:

Crush cranberry sauce in can with fork and empty into saucepan. Beat with rotary beater. Add water and beat until sauce is melted. Add sugar and cool. Stir in lemon juice, extract and 1 cup of ginger ale.

Just before serving, dilute with remaining ½ ginger ale, and serve well iced in frosted glasses. Garnish with mint and clove-studded lemon slices. Serves 12 punch cups.

White Hot Chocolate

Just the right amount of spice. Great alternative to regular hot chocolate. This can be topped with whipping cream or marshmallows. Yummedy Yum Yum!!!!

 
 
 

 

 

 

 

 

 

 

 

 

 

Ingredients:

3 cups half-and-half cream, divided

2/3 cup vanilla baking chips
1 cinnamon stick (3 inches)
1/8 tsp. ground nutmeg
1 tsp. vanilla extract
¼ tsp. almond extract
ground cinnamon optional

Directions:

In a saucepan, combine ¼ cup of cream, vanilla chips, cinnamon stick and nutmeg. Stir over low heat until chips are melted: discard cinnamon. Add remaining cream; stir until heated thoroughly. Remove from the heat; add extracts. Sprinkle each serving with ground cinnamon if desired.

Yields 4 servings

Percolator Punch

This recipe is an older one. Notice the “percolator” method.  Most folks now do not even use percolators. Everybody wants the “get it now” quick methods, but sometimes the slower method allows the flavors to blend better, giving you a fuller flavor.

Delicious drink for the Holiday Season, party time or anytime. Only two ingredient and easy.

Ingredients:

9 cups apple cider
½ cup cinnamon red-hot candies

Directions:

Pour apple cider into percolator: place candies in percolator basket. Cover and begin the perking cycle. When cycle is complete, remove the basket and leave punch in the pot to keep warm.

 

Yields 2 ½ quarts

Baked Cream Cheese Mashed Potatoes

With the delicious and rich taste of the cream cheese, you don't have to use butter in this recipe (unless you just want to). I like a few “lumps” of potatoes in mine, so to make this my own recipe, I add a few diced cooked potatoes to my instant potatoes. You can also add a little cheese on top for visual appeal!!!

Ingredients:

6 cups mashed potatoes (can use instant)
1 8 oz package cream cheese
1 egg
½ cup onion, chopped fine

Directions:

Add cream cheese, egg and onion to hot mashed potatoes. Beat with electric mixture on medium speed until mixture is smooth. Pour into a buttered 2-quart casserole and bake at 350 for 40 minutes. Serves 8.

Spiced Ham in Cider (Slow Cooker)

Great time-saver and convenient. A little bit different....but oh so good! This calls for canned ham, but I think any precooked boneless ham would do. Great to use Turkey ham also.

Ingredients:

1 (3 lb.) canned ham
whole cloves
1 pt. Of sweet apple cider
Dried apricots and dark raisins

Directions:

Preheat slow cooker on high setting.

Stud ham on each side with whole cloves. Place in slow cooker and add cider. Cook for 30 minutes. Add 10 dried apricots and a handful of raisins and cook 50 minutes longer. Remove from the cooker and drain on platter before slicing and serving with the cook fruit.

Recipe from my 1984 collection.

Pineapple Casserole

The first time I had some of this, I was at a church dinner.  I could not believe this was pineapple.  Let's just say my second helping was just the beginning.

The contrast in texture and flavor is what makes this recipe a success. Easy and quick, this is a great alternative to yams when you have a dinner gathering.

Ingredients:

1 large can chunk pineapple (including juice)
¾ c. sugar
3 tbs. flour
1 c. cheddar cheese (grated)
1 sleeve Town House crackers (crumbled)
1 stick melted butter

Directions:

Place in a 9x9 inch baking dish: first, pineapple, then mix sugar and flour together and sprinkle on top of pineapple. Next put grated cheese, cracker crumbs and melted butter on top. Bake at 350 degrees for 45 minutes or until lightly browned an bubbly on top.

Hoe Cake Bread Biscuits

Some people consider HoeCake Bread to be fried dough bread or fried cornbread. To me those are just what they say they are... Fried Bread. HoeCake bread is what my grandmother and great-grandmother used to make after a days labor and the desire to put a home cooked meal on the table.

HoeCake bread is made just like homemade biscuits, but instead of cutting them to shape, you just roll out your dough and bake on a bread pan. When done, you bread off the desire amount, slit open and slather with more butter. Yum Yum

Ingredients:

2 cups all-purpose flour
1 tbs baking powder
1 tsp salt
1/3 cup Crisco Shortening
¼ cup milk

 

*I just use self-rising flour and omit the baking powder and the salt

Directions:

Preheat oven to 425.

Combine flour, baking powder and salt in a large bowl. Cut in Crisco using pastry blender (or two knives) to form coarse crumbs. Add milk. Mix with fork until particles are moistened and cling together. Form dough into a ball.

Transfer dough to a lightly floured surface and knead gently 8-10 times. Roll dough to a ½ inch thickness. Cut with floured 2-inch round cutter and place on ungreased baking sheet.

*At this point I roll my dough out with a rolling pin, into a oblong oval shape and place it on a the baking sheet. Sprinkle the top with a little flour and bake. About 2 minutes before I remove from oven, I will slather butter all over the top and return to oven.

 

Bake at 425º degrees for 12-14 minutes.

Make 12-16 biscuits or 1 big beautiful Hoe Cake Bread

This is a simple and basic recipe. Once you do the simple steps a couple times, you will quickly be able to throw it together for any meal.

Homemade Sausage

 

 

This homemade recipe is from a 1986 book that I found. I usually add a little more sage to my sausage anyway. This seems to give it a more “homemade” taste. This recipe is easy to mix and can be frozen for easy future use. Enjoy

Ingredients:

2 lbs. fresh lean pork
¼ lb. fat salt pork
½ tsp. thyme
1 tsp. sage
½ tsp. celery seed
½ tsp. marjoram
½ tsp. allspice
½ tsp. cracked black pepper
½ tsp. salt

Directions:

Ask butcher to grind the lean pork and salt pork. Add spices, salt and mix thoroughly. Make into patties. These may be pre-cooked, cooled, packaged and frozen for later use. Can be rolled, wrapped well and used as desired. Fry patties in skillet for 8-19 minutes.

*If you like a hot/spicier sausage, I think you could probably add a little red pepper flakes to the batch.

Chicken Feet Stew

This is me stepping out of the box with a recipe. Some folks like this. There is a recipe for everything, and people used to eat all the parts of the animals they raised or hunted, because this is what was available to them. All I can think about when I see chicken feet is ET. Hope you enjoy it.

Ingredients:

1 lbs chicken feet
5 potatoes, cut in eights
4 onions, quartered
3 carrots, sliced
1 cup green beans
1 bay leaf
1 clove garlic, minced
salt and pepper to taste

Directions:

Cut nail. Wash feet. Place in stockpot. Cover with water.

Add potatoes, onions, carrots, green beans, bay leaf, garlic, salt and pepper to season. Simmer until tender. Remove bay leaf before serving.

Southern Style Chicken and Dumplings

There are many kinds of good dumpling recipes (round, made from canned biscuits or pie crust). But the true Southern style dumpling is the flat dumpling that can be thick, thin, short, long, square, oblong or all of the above. They are not necessarily uniform, but oh boy are they delicious.

This recipe is the Old School, made-from-scratch method with my quick alternates out to the side in italic.

Ingredients:

1 whole 4 lb chicken, cleaned and lightly rubbed with salt (I use bone in chicken thighs or breast)
2 onions, roughly chopped
2 stalks celery, roughly chopped
1 sm peeled sweet potato or carrot (I skip both of these, but they do add color)
1 clove garlic peeled (I use garlic powder or minced garlic)
½ tsp salt
2 tsp ground white pepper (I like black pepper...lots of it)
1 bay leaf

For Dumplings:

2 cups all purpose flour (I use self-rising and skip the salt and baking powder)
1 tsp salt
3 tsp baking powder
2/3 cup of milk.

Directions:

In a large pot combine the whole chicken, 3 quarts of water; and the onions, celery, sweet potato, garlic, salt, pepper and bay leaf. Cover and bring to a boil over medium-high heat. Reduce to low and simmer for about 2 hours until chick is very tender (falling off the bone). Remove chicken and drain well, setting the stock aside.

When the chicken is cool enough to handle, remove the skin and bones and discard. Set aside meat.

Strain the stock and add water if necessary to make 3 quarts.

For the dumplings, in a large bowl sift together flour, salt and baking powder, Stir in milk until just blended. Turn the dough out onto a floured surface and knead until firm. Cover and allow to stand at room temperature for 30 minutes. (This resting period can be while you are deboning and removing the skin from the chicken)

Roll the dough out to a thickness of about 1/8 inch and cut into about 1 x 3 inch strips. Allow them to sit about 45 minutes so that when cooked, they do not puff but stay flat like noodles.

Bring the strained stock to a boil over high heat. Add the dumplings a few at a time, bringing the stock back to a boil after each addition. Reduce heat to low and cover pot. Simmer for 15 minutes. Stir in the chicken meat and serve.

Poorman's County Pancaked UnFrenched Toast (Fried Bread)

Ok.....so for those of us who grew up in the Country Life, there were foods that we ate that never seemed to reach the populous. This is one of my County Life dishes. This can be made with what you already have or the ingredients can be bought cheaply.

 

 

 

 

Ingredients:

Slices of Texas toast, French bread, or any thick bread (as little or many as you want)
Butter
Powdered Sugar (or regular)
Cinnamon
Syrup

*Optional fresh or canned fruit

Directions:

I like to mix my cinnamon in my butter and let it set out to soften at room temperature.

Butter both sides of the bread with the cinnamon-butter and fry on medium heat in a skillet (I like cast iron).

 

Once this is browned to desired color, sprinkle on a little powdered sugar to make it purdy.

Arrange on a plate and add syrup.

Although I like mine with just the butter and syrup, an alternate option is to add a little fruit on top; strawberries, blueberries, blackberries (you get the picture).

You can even use canned pie filling. I always keep cans of the mixed fruit, blueberry or cherry pie filling on hand, just in case I need them. These can be purchased at the Dollar Tree for $1.

I also sometimes buy French bread or similar, at Wal-Mart on the “discounted about to expire” rack for 50 cents.

Pork Cake

Don't let this delicious recipe fool you because of the salt pork. This recipe uses salt pork instead of the oil normally used. Lots of moisture and flavor in this cake. No icing needed.

Think about making this in mini-loaf pans or big muffin tins. They make wonderful gifts!

Ingredients:

1 cup finely chopped salt pork
1 cup boiling water
½ tsp baking soda
1 cup molasses
1 cup sugar
1 cup raisins
1 tsp cinnamon
½ tsp nutmeg
½ tsp allspice
½ tsp ground cloves
3 cups all-purpose flour

Directions:

Heat oven to 375 degrees. Crease a 8-inch square pan. Place chopped salt pork in a large bowl. Pour in boiling water, then cool to room temperature.

Add baking soda to molasses. Stir until dissolved. Stir in molasses sugar raisins, cinnamon, nutmeg, allspice and cloves into salt pork. Stir in flour gradually until just blended. Pour into pan.

Bake at 375 degrees for 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out clean.

Persimmon Pudding

When this is made right, there is just nothing that can beat it. You don't want this too sweet, but you do want it packed with a lot of flavor. This is wonderful warm with a little ice cream or whipped cream on top, and a cup of coffee to wash it down.

You can freeze this and it taste even better the second time around. Yum Yum!

 

Ingredients:

½ cup butter, melted
2 cups persimmon pulp
2 cups evaporated milk
1 ½ cups sugar
3 eggs
1 ½ cups flour
1 tsp soda
1 tsp. baking powder
1 tsp. cinnamon
¼ tsp. cloves
¼ tsp. allspice
½ tsp. salt
2 tsp. vanilla

Directions:

Beat eggs in a large mixing bow. Add sugar, persimmon pulp and milk. Combine all other dry ingredients and add to mixture. Stir in butter and vanilla. Pour into greased 8 x 13 inch baking pan. Bake at 350 degrees for about 45 minutes. This is a never fail and very good recipe.

Fried Salt Pork

I like to season with  fatback or salt pork, but I personally don't eat it this way.  My friends thinks the best breakfast (or any meal), consist of salt pork, fried potatoes and homemade biscuits!!

 

 

Select salt pork that has white fat, (if the fat has started yellowing it is rusty and does not have a good flavor). It can be streaked with lean or it can be fatback.

Ingredients:

Salt Pork, ¼ inch thick (allow 3-4 slices per person)

Water

Directions:

Arrange the slices in a iron frying pan and pour water to cover. Bring to boil, to remove the salt. Pour off the water; rearranging the slices and fry as is, or dip each slice in milk and dredge in corn meal or flour before frying. Fry until light brown and crisp

Quick Chicken Tetrazzini

Recipe calls for macaroni, but if you want to get fancy you can use the bowtie pasta. Make the recipe your own by customizing some of the ingredients. I like to use angel hair or regular spaghetti. I am not a lover of canned chicken, but I will buy a rotisserie chicken and use what I need for two or three different recipes. Be Creative!!!

Ingredients:

3 cups cooked macaroni
2 cups grated cheddar cheese
12 ounce can of chicken (I like to buy rotisserie chicken an use as needed)
2 cups of milk
1 cup mushrooms
¼ cup pimientos
2 tbs butter
2 tbs flour
1 tsp salt

Directions:

Put alternate layers of macaroni (or spaghetti) and cheese in casserole. Combine chicken, mushrooms and pimientos. Make well in center of macaroni* and fill with chicken mixture. Melt butter, add flour, salt and milk. Pour over mixture and bake at 400 degrees until bubbles. Serves about 6.

*Instead of making a center and filling mixture in, I just spread mine over the casserole and then add the topping.

Crackling Corn Bread

This particular recipe came from my collection of Depression and WWII recipes. Notice that there are no eggs or milk used . When I make mine , the cornbread batter is made differently. You can use your favorite cornbread recipe and just add the crackling to it.

 

Crackling are small pieces of fried pork fat with the skin on. No refrigeration is needed, so depending what store you are at, they can be found near the meats, sometimes where the Mexican foods are, sometimes where the chips or bread is located. Ask an associate to help locate product.

Ingredients:

2 cups water ground corn meal
2 ½ tbs. Self rising flour
½ cups water or enough to make a soft batter

Directions:

Mix well and add 1 ½ cups crackling that are about the size of peas. Pour into hot fat in a baking pan. Bake in preheated oven 475 degrees until golden brown.

Creamed Sweetbreads

Found this recipe and thought it looked interesting.  Sweetbreads are the thymus (or pancreas) of  a calf or lamb, or sometimes made from beef or pork.  If you serve this, but do not want to call it sweetbread, another culinary name would be "ris de veau" or "ris d'agneau"

1 lb sweetbreads
3 hard-boiled eggs (chopped)
¼ lb blanched almonds
1 can mushrooms

Soak sweetbreads in cold water for 1 hour. Parboil with slice of lemon for 20 minutes. Plunge in cold water, cut into cube, add hard-boiled eggs chopped, ¼ pound almonds, 1 can mushrooms drained. Mix with a well seasoned cream sauce and serve on toast or patty shells. 4 servings

Creole Apple Fritters

4 medium apples
Fine sugar
Rind of one Lemon
Powdered sugar

Peel and core apples, cutting out the center. Slice medium thick; dip lightly into fine sugar in which you have grated rind of a lemon; then dip each piece into the batter (see below), being sure that each piece is well covered. Fry in deep fat; drain on paper, and dust with powdered sugar.

Creole Fruit Batter (for fritters)

 

½ cup sifted flour
1 tbs melted butter
cold water
1 egg
t tsp sugar
1/8 tsp salt
1 tbs lemon juice

Beat eggs until creamy; add sifted flour, salt, butter, and lemon juice. Beat in enough water to make a batter like heavy cream. Serves 6

Barbecue Brisket

 

Simple ingredients and directions.  It just takes awhile for it to cook.  The hardest thing you have to do is wait.  Enjoy!

This can be made using a brisket or round roast. It is also good with or without the BBQ sauce or by reducing the BBQ sauce. Also good for the slow cooker. 

INGREDIENTS:

 

Garlic powder
Season Salt
1/2 bottle Worcestershire sauce
1/2 bottle Liquid Smoke

DIRECTION:

Trim the fat from the brisket or roast. Sprinkle with garlic powder and seasoned salt. On a small roast pour about ½ bottle of Worcestershire sauce and ½ bottle of liquid smoke. Roll in foil and leave over night. Next morning, put in a 200 degree oven for 6-8 hours or until tender. The last hour, pour on a bottle of BBQ sauce. Could be put in a slow cooker all day on low.

Guacamole (Low Cholesterol)

This dip should not be consumed by anyone on a low-fat diet. Avocados are high in fat, but free of cholesterol. Make sure that the mayonnaise you are using is prepared in polyunsaturated oil or unhydrogenated oil.

 

Can be made as thick and chunky or as smooth as your taste buds require.  Enjoy!

 

 

 

 

INGREDIENTS:

1 cup mashed avocado
1 tbs. Mayonnaise
2 tbs. Lemon juice
1 tbs. Finely chopped onion
¼ tsp. hot pepper sauce
1 small tomato chopped

DIRECTIONS:

 

Combine all ingredients. Chill. Makes abt. 1 ¼ cups

Burgundy Wine Jelly

Simple to make, and oh so good!
Serve with your favorite hot bread; biscuits, crescents, rolls, toast. Yummy!!!

INGREDIENTS:

3 cups sugar
2 cups Burgundy wine
3 ounces Certo

DIRECTIONS:

Combine sugar and wine. Bring to a rolling boil. Add Certo and reboil. Remove from heat and pour into sterilized jelly glasses. Yields 5

Sausage Stuffed Mushrooms

This recipe can be made ahead of time. Remember to fix twice as many as you think you’ll need. These are guaranteed to be gobbled up quickly!!!!

INGREDIENTS

36 medium mushrooms
½ lb. sausage
4 ounces herb stuffing mix, crumb type
mayonnaise to moisten
1 large onion or 3 green onions (including tops) chopped

DIRECTIONS:

Wash mushrooms. Remove stems and chop. Brown sausage, stems and onions. Drain well. Mix sausage mixture and stuffing with enough mayonnaise to hold together. Place caps in baking dish, fill with sausage mixture. Cover and chill. These can be made a day ahead. At serving time, preheat oven to 450. Bake 10 minutes.

Note: To accompany steak, use 8 very large mushrooms. Bake 15 minutes.

Old-Fashioned Irish Potato Pie (Ice Potato Pie)

 

My Grandfather used to make these, and they were delicious! I asked him for the recipe once and what I was told was “Make it like a sweet potato pie, only use ice potatoes”. I tried once or twice to make it that way, but could never quite make it taste like his.

 

 

I searched through old cookbooks and could not find a recipe. The reason? I was looking for "Ice Potato Pie" and not "Irish Potato Pie". My family's Southern Dialect!!!

INGREDIENTS:

1 (9”) unbaked pie shell
3 eggs, slightly beaten
1 cup sugar
1 cup hot milk, or ¾ cup half and half
1 cup rice cooked potatoes
1 tbs. Vanilla extract
Ground nutmeg to taste (optional)

DIRECTIONS:

Bake pie shell at 450 degrees for 10 minutes. Set aside. Combine eggs, sugar, milk and beat well. Stir in potatoes and vanilla. Pour mixture into pie shell and sprinkle with nutmeg if desired. Bak in 350 degree oven for 30 minutes or until set. Yield: 1 (9”) pie.

Homemade Gingersnap Cookies

The one thing that I really dislike about Gingersnap cookies, is that once you start eating them, it is hard to stop!!  Eat one fresh out of the oven with a hot cup of coffee or a glass of milk. Yum Yum!!

¾ cup shortening
1 cup sugar
¼ cup Brer Rabbit molasses (or your favorite brand)
1 egg
2 cups flour
2 tsps. Baking soda
1 tsp. cloves
½ tsp. ginger
½ tsp. salt

Cream shortening and cup of sugar, add molasses and egg; beat well. Add dry ingredients to first mixture. Mix well. Cover and chill. Form into 1” balls; roll in granulated sugar and place on greased cookie sheets.

Bake in preheated 375 degree oven for 8 to 10 minutes, or until golden brown. Let set one minute, then remove to rack.

Makes 48 cookies

Short'nin' Bread (Cake-Bread)

Remember the old song? Mama's little baby loves short'nin, short'nin'. Mama's little baby love short'nin' bread!

Here is the recipe. Short'nin Bread is gingerbread made without the ginger and flavored by cinnamon, nutmeg and molasses. It is best baked in a well-seasoned cast iron skillet or pan.  This is an old one folks, so enjoy!

2 cups all-purpose flour
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 ½ tsp. baking soda
½ cup buttermilk
¼ cup plus 2 tablespoons butter or margarine
1 cup molasses
1 egg, slightly beaten

Combine flour, cinnamon and nutmeg in a large bowl. Mix well and set aside. Dissolve soda in buttermilk; stir well and set aside.

 

Combine butter and molasses in a heavy saucepan; bring to a boil, stirring constantly. Add to flour mixture. Stir in buttermilk mixture and egg

Pour batter into a greased and floured 10-inch cast-iron skillet. Bake at 350 degrees for 25 to 30 minutes or until wooden pick inserted n center comes out clean. Cool in skillet 10 minutes; invert cake onto plate, Yield: one 10-inch cake.

North Carolina Shrimp Bake

Taste buds are excited and happy with this recipe. Found this in an old cookbook. This is a great one-dish meal. Count on there being no leftovers on this. Once again, this has the “secret sauce”, so you know it is going to be Delish!!!

 

 

 

 

 

1 cup chopped celery
1 medium onion, sliced
½ cup green pepper, chopped
¼ cup margarine (I like butter)
¼ cup flour
1 ½ tsp. salt
1 (1 pound) can tomatoes
7 ounces shrimp, uncooked, shelled
¼ cup cooking sherry (I like the real stuff) (for cooking only)
1 ½ cups shredded cheese
4 hard cooked eggs, sliced
3 cups cooked rice

Sauté celery, green pepper and onions in butter about five minutes. Add flour and salt; cook until bubbling. Stir in tomatoes, shrimp and sherry. Bring to a boil ans simmer 10 minutes in a covered pan. Add eggs and ½ cup of the cheese. Pour into a 2-qt casserole and top with cooked rice and remaining cup of cheese. Bake in a 375 degree oven for 25 to 35 minutes. Serve hot

Old Fashion Sweet Bread (Cake)

My great-grandmother used to make a special treat for us, that was a cross between a cake and bread. It was soooo good! This recipes is the closest to hers that I have been able to find. Seems like she put vanilla in hers, but that flavor may have come from the syrup used. She also cooked only on a wood stove!

1 c. sorghum syrup
1 c. sugar
4 eggs, beaten
1 c. butter
3 c. plain flour
3 tsp. baking powder
1/8 tsp. soda
1/4 tsp. salt

Melt butter; add sugar and syrup. Heat until lukewarm. Mix soda and salt with flour. Add to first mixture. Add well-beaten eggs. Pour into well greased oblong pan and bake at 275 degrees until done.

No Icing Needed.  Good just like this!!!

Tomato Sandwich

Can't beat a good ol' southern tomato sandwich. Fresh garden tomato, mayo, light bread and garnished with salt and pepper. Yummeeee

Some folks say this is a southern thing. We grew up with a garden, and the tomatoes were plentiful. In the country this was (is) a quick, cheap and delightfully filling meal. Of course there are variations, but the simple tomato sandwich is the best.

The bread is also important in this recipe. We grew up on “homemade” breads (biscuits, hoe bread, cornbread), so the lightbread was not an everyday food item. My great-grandmother was a believer in Bunny Bread only, when choosing lightbread. Of course the bread back when was of a different texture (finer) than now (porous, holey, and won't die due to preservatives)

Fresh home grown tomato
Mayonnaise
Bread
Salt and Pepper

Slice tomatoes on a plate or in a bowl. Put mayonnaise on each slice of bread (only on one slice if you are watching calories). Salt and pepper to taste. Best if you make them as you go because the juiciness of the tomato will cause the sandwich to become soggy.

Variations:

Use biscuits instead of lightbread (friend from Georgia like this)
Add a slice of fresh cheese (on toasted or untoasted bread)
Add fresh lettuce
Add a couple slices of bacon
Use a crusty french bread

Dry Onion Soup Mix

 I love this stuff for seasoning my meats.  Great in hamburger, on roast, stewed meats, broiled meat, baked meat.........

Sometimes I will take this an mix in some olive oil, pour it over my chicken legs or breast and cover with tinfoil and bake for about an hour.  Yummy Yum!!

 

 

 

 

4 tsps. Instant beef bouillon granules
8 tsps. Dried minced onion
1 tsp. onion powder
¼ tsp. bon appetit seasoning

Mix all ingredients and store in airtight container, in cool, dry place. Use within six months. This equals 1 envelope of soup mix.

Cornish Hens With Wine Sauce

Another recipe that has the "secret sauce".  This one calls for white table wine.  Dare you try regular white wine?!!!!

¼ cup salad oil
½ cup white table wine
1 clove garlic
1 small onion, grated
12 tsp. coarse pepper
1 tsp. dried marjoram
1 tbs. Cornstarch
2 Rock Cornish hens (can be split in half)
butter or margarine

Mix first 7 ingredients in order listed. Cook until slightly thickened. Set aside. Place hens in shallow pan. Brush with butter or margarine. Bake at 400 degrees for 1 hour, turning and basting frequently with butter. Pour sauce over top. Bake 20 minutes longer. Serves 6-8.

Carrots with Wine (Slow Cooker)

Never have plain carrots again. These will really make a great impression on the un-impressionable (is that a word?). This recipe has the “secret sauce” so you know its gotta be goooood!!! Enjoy

1 lb bag of carrots
½ cup white wine
1 tsp butter
¼ tsp thyme
3 green onions, chopped
¼ tsp salt
freshly ground pepper to taste

Place all ingredients in slow cooker. Cover and cook on low 4 to 5 hours.

Greasy Beans

 Greasy beans as opposed to steamed beans, is just an old southern method of cooking seasoned greens. Believe it or not, the old cooks did a lot of frying, boiling and stewing. Steaming just wasn't a common stove cooking method. So to fry, boil or stew there had to be some incorporation of flavor. In comes the fat for seasoning. There doesn't have to be a whole lot, just a little can go a long way.

3 lbs fresh green beans (I use whole fresh frozen)
6 slices bacon (or ½ cup bacon drippings, or a ham bone)
2 med. Onions, quartered
1 tsp. salt
¼ tsp pepper
¼ cup brown sugar

Wash, string and snap beans into pieces. Place in a large pot with water to cover. Add rest of ingredients, dicing the bacon. Cook at least 3 to 4 hours. The longer they cook, the better they taste.

Serves about 8 folks. Double recipe for folks with large appetites.

This can also be made in a slow cooker.

If you don't want the pork, try using smoked turkey instead.

Peanut Butter (Homemade)

This recipe if from an older cookbook that I have (1970s). If you want this a little chunkier, blend a little less. Be a little creative and maybe add/substitute a little honey in this. Maybe be a little daring and add a little roasted peppercorns

1 (9oz) jar dry roasted peanuts (2 cups)
1 ¾ cups cold water, approximately
2 tsp. sugar or substitute optional

Put peanuts in a covered blender container and blend on high speed until peanuts are reduced to a powder. Add water, a little at a time, blending after each addition, until the proper peanut butter consistency . Scrape down frequently with rubber scraper. Spoon into a jar and store in refrigerator.

 

Makes 2 ¼ cups. This has 43 calories per tablespoon, as compared to 100 calories for most commercial brands.

Homemade peanut butter without preservatives should always be refrigerated.

I wonder if you could make just the base for this (just the ground peanut), and then add the liquid (and any other ingredient) as you go, if this would taste the same?

Oxtails

There was a time when you could go to a grocery store and oxtails were cheap because no one wanted them. Then a lot more people discovered that they were really good when seasoned correctly. Now when I go to buy oxtails, I buy one pack at a time, because of cost, and then freeze until I have enough to cook a pot. I cook them once I have gotten 3-4 packs of them so that there is enough. Enjoy!

3 ½ – 4 lbs oxtails
¾ cup chopped onion
1 tbs salt
½ tsp pepper (I like to use a little peppercorns to taste too. Careful these can make it hot)
1 tbs chopped parsley
1 cup diced potatoes
1 tbs garlic
¼ cup Kitchen Bouquet *
¼ – ½ tbs basil
Some people like to add celery and carrots.  I prefer mine without.

*I like to substitute Worcestershire sauce (to taste) for the Kitchen Bouquet, just because I like the flavor it adds to the meat. You can probably do a mix of both, seasoning to your taste preference.

Wash oxtails and put them in water. Add all other ingredients and bring to a boil, then reduce heat to medium. Cook several hours, until done. Stir every once in a while so that all the flavors are mixed well.

When cooking on top of the stove, I use enough water to cover well and a little more, because this will cook down. When I cook in the slow cooker, I use a little less water, just enough to cover oxtails. The less water you have to add during cooking, the more flavor will be retained in the oxtails.

Pink Poodle Pie

This just makes a pretty pie...period. The contrast in the chocolate crust and the pink filling will prepare your taste buds for the Wonderful flavor that is getting ready to be ingested. This recipe is easy, quick and ready to be shared with dinner guest.

I bet this would be great as a baby or bridal shower dish. I bet you could switched up the cherry filling (for a girl) for a blueberry filling (for a boy), to make an eye appealing dish for that baby shower. What do you think?

 

 

2 chocolate pie crust
1 (14 oz) can sweetened condensed milk
1 (6 oz) can frozen pink lemonade, thawed but not diluted
1 (6 oz) carton Cool Whip
1 (21 oz) can cherry pie filling
1 (8oz) can crushed pineapple drained
Optional: Chopped pecans

Mix lemonade with condensed mil. Fold in remaining ingredients. Pour into pie shells. Chill and serve

Cornmeal Custard Pie

 

 

If you like Egg Custard you will like this recipe. Some folks say it is better than Egg Custard.

 Lets See!

3 eggs
1 cup milk
¾ cup cornmeal
1 tsp. lemon flavoring
¾ cup sugar
2 tbs. Butter
2 pints boiling water
9” uncooked pie crust

Sprinkle cornmeal into the 2 pints boiling water, stirring constantly so it will not lump. Cook about 15 minutes, until it is like well done mush. Add the butter, salt and sugar stirring real good. Add milk and flavoring. Set aside to cool; then add the well beaten eggs, stirring all the time. Pour into a pie pan lined with uncooked crust. Bake in 350 F oven for 45 minutes. Top with meringue made from 2 egg whites. Return to oven to brown.

Oven Beef Burgundy

I always head for this dish when visiting my favorite buffet. I love this stuff. I think the Burgundy makes the meat really tender and of course it has that extra little kick that only the “secret sauce” can give it. Delish!

2 lbs beef cubed (stew meat or chuck)
1 tbs Kitchen Bouquet
¼ cup cream of rice
4 carrots sliced
2 cups thinly sliced onions
1 cup sliced celery
1 clove garlic, minced
2 tsps. salt
1/8 tsp pepper
1/8 tsp marjoram
1/8 tsp thyme
1 cup Burgundy or dry red wine
1 can (6 oz) mushroom crowns and broth

 

Trim excess fat from meat and cut into 1 ½ inch cubes. Place in a 2 ½ qt casserole and toss gently with Kitchen Bouquet, coating meat on all sides. Mix in Cream of Rice. Add carrots and remaining ingredients. Mix gently. Cover and bake at 325F until meat and vegetables are tender, about 2 ½ hours. Stir meat every 30 minutes. Serve with potatoes, rice or buttered noodles.

Moonshine Pie (Whiskey)

This pie is similar to a pecan pie except the texture is a little different. Of course with the “Secret Sauce” added to the recipe notches it up a degree. Just don't eat too much. We don't want anyone getting pulled over for eating too much pie!

Mix: 1 cup brown sugar, 5 tablespoons flour, dash salt.

Then add 1 ¼ cups sweet milk and 2 tablespoons butter. Cook over double boiler until thick as custard. Add 2 beaten egg yolks and 1 tablespoon Whiskey (or 1 teaspoon vanilla extract).

Beat 2 egg whites until stiff and add to custard mixture. Put into baked pie crust and decorate top with Nut-halves.

Recipe is copied exactly as written.

Stuffed Quahogs (Clam)

There are two words in this recipe that I had to look up. You may already know, but I did not.

Quahogs: Clams
Linguisa: A Portuguese Pork sausage that is highly seasoned with such as garlic, paprika, pepper, onions. This could be seasoned with one, some or all of the mentioned ingredients.

This recipe can be made ahead an frozen for later.

 

10 medium quahogs
1 green pepper, seeds removed
½ lb. Linguisa
2 medium onions
1 tbs margarine (butter please)
1 egg
1 tsp crushed red pepper
1 pkg. Chicken stuffing mix

Scrub quahogs, add 3 cups of water to kettle with quahogs. Cover tightly and heat until shell open. Remove quahogs from shell, save broth.

Chop linguisa, onions, quahogs and green pepper in blender or by hand. Add crushed red pepper and fry in skillet 25 minutes in 1 tablespoon margarine. Add egg and stuffing mix, substituting broth for water required, 1-3/4 to 2 cups. Simmer together 15 minutes, stirring constantly.

Pack into quahog shells and cover with shell top. Wrap individually in aluminum foil. Bake at 350 degrees for 35 minutes or Freeze (for later) and reheat 40 minutes at 350 degrees. Serves 10

Deep Fried Okra

1-1/2 cups okra, cut-up
2 tbs. buttermilk
2 tbs. flour (or cornmeal.  I like to do 1/2 flour and 1/2 cornmeal)
1 tsp. salt (I use pepper also)
1 egg, beaten





Boil okra, drain and Mash*.  Add all other ingredients.  Drop by tsp. into hot oil.  Fry until golden brown.

*The recipe above is the original one.  My modified one is, first of all,  I don't mash my Okra.  I just cut them up, season them, roll in egg buttermilk mix, and then in my 1/2 and 1/2 cornmeal/flour mixture.  You will need to double the total amount of buttermilk/egg mix and the cornmeal/flour mix in order to cover the okra.

Oven Baked Porcupines (Meatballs)

A great recipe if you want to make something easy and special to carry out. I think if you make ahead the ground beef mixture, it would probably freeze well.

A side of homemade pintos and collards (or greens of choice) would give this meal a “college education” as grandma used to say. Enjoy!

Mix:

1 lb. Ground beef
½ cup raw rice
½ cup water
1/3 cup chopped onion
1/8 tsp. pepper
1 tsp. salt
½ tsp. celery salt
1/8 tsp. garlic salt

Make into balls and put in a 8x8x2 inch baking dish

Mix:

1 (15 oz.) can tomato sauce, 1 cup water and 2 tsp. Worcestershire sauce.

Pour over meatballs and cover with foil. Bake for 45 minutes, then uncover and bake an additional 15 minutes.

Old-Fashioned Rice Pudding

People used to recycle their left over food.  More often than not, they would concoct something into a  delicious dessert or something sweet.  Rice Pudding is not one of my favorites, but when this is made right, it is awesome.



There are many variations of this recipe.  My great-aunt used to sometimes add a little of the dark Karo syrup and sometimes add raisins to the recipe.    Yum delish!





1/3 cup uncooked rice
4 cups milk, scalded
1/4 tsp salt
1/4 cup sugar
2 tbs butter

Combine all ingredients in a  flat baking dish (6-1/2 x 10-1/2 x 1-3/4 inches) and place in a slow oven (300 degrees).  Bake for 1-1/2 hours, or until rice is perfectly tender and pudding is thick and creamy, not dry.  Stir every 15 minutes with a fork, carefully turning under to brown top and scraping the edges down.  Serve hot or cold.  Makes about 5 servings.

My variation on this would be to use leftover rice, add about 1 tbs flour (for binding) and 1 scrambled egg.  Reduce cooking time to about 20-30 minutes, and then broil a few minutes to brown the top.

Old Fashioned Pickled Eggs

I use to love these as a kid.  I tried to make some once, when I first started learning to cook.  That was the Biggest mess I have ever made!!

If you like pickled eggs, I think you will be pleased with this recipe.  This one is foolproof.  Simple ingredients, simple directions...Eazy Peazy!!!!!

3 parts vinegar
1 part water
Bay leaves
Salt (1 tsp. per dozen eggs)
Eggs

Bring vinegar, water, bay leaves and salt to a boil.  Simmer for 5 minutes.  Pour over hard-cooked eggs in jars and seal.

Bacon Muffins

This is one of those easy, lazy morning breakfast recipes, that if you don't have time to side down and eat, you can carry out the door with you.  Delish!

2 slices bacon
2 cps all-purpose flour*
1/2 tsp salt*
3 tsp baking powder*
2 tbs sugar
1 egg, beaten
1 cp milk,  or 1/2 cup evaporated milk with 2/3 cup water
2 tbs melted bacon drippings
cheese choice (optional)

*self-rising flour can be used, just eliminate the salt and baking powder.

• Cook bacon until done, drain thoroughly and crumble.
• Sift flour, then resift with salt, baking powder and sugar; add crisp bacon and stir until well distributed. 
• Beat egg and combine with milk and melted fat; add to dry ingredients all at one and stir quickly until they are just dampened; then give 3 or 4 more stirs.  Do not stir until smooth.
• Spoon into greased muffin pans, filling 3/4 full.
• Bake in a 425 degree oven for 20 minutes or until nicely browned
• Serve piping hot with butter.  Yields 12 Muffins

Nebraska Corn Muffins

Corn Muffins with a slight kick.  You may have to adjust the amount of Tabasco if you want it to be spicier than what the recipe calls for.  This can also be made in that cast iron frying pan, which will give it a wonderful crust.  Delish!



1 cup all-purpose flour
1 cup yellow cornmeal
2 tbs sugar ( or more)
2-1/2 tsp baking powder
1 tsp salt
1 cup milk, at room temperature
1/2 cup oil
2 eggs, at room temperature, slightly beaten
1/2 tsp Tabasco sauce
1 cup fresh or frozen corn kernels

Heat oven to 400 degrees.  Lightly butter twelve 3 x 1-1/4 inch muffin cups

Stir together the flour, cornmeal, sugar, baking powder and salt.  In another bowl combine the milk, oil, eggs and Tabasco.  Make a well in the center of the dry ingredients, add the milk mixture and stir just to combine.

Spoon the batter into the prepared muffin cups.  Bake for 15 to 20 minutes until toothpick inserted in the center of muffin comes out clean.  Cool for 5 minutes before removing muffins from cups.  Serve warm

The recipe calls for fresh or frozen corn,  Dare we use creamed corn?

Jamaican Banana Bread

Get ready because you are gonna love this!!

A little twist on the traditional Banana Bread.  This bead has raisins and dark rum, a combination that could possibly cause you to hide the finished product and save it all for yourself.

1 pound very ripe bananas, 3-4 medium-sized bananas
1 tsp dark rum
2/3 cup golden raisins
2 cups all-purpose flour
8 tbs (4 oz) butter, softened
1/2 cup sugar
1 large egg, at room temperature
1 tbs baking powder
1/2 tsp ground nutmeg
1 tbs grated orange rind
1/2 cup finely chopped pecans

Heat oven to 350 degrees.  Lightly butter a 9 x 5 inch loaf pan.

Mash bananas n a bowl with a fork and add the rum.  In another bowl toss the raisins with 2 tablespoons of the flour.

Cream the butter with the sugar until fluffy and light.  Add the egg and beat until smooth.

In another bowl sift the remaining flour with the baking powder, salt and nutmeg.  Add the grated orange rind.  Make a well in the center of the flour mixture and add half the banana mixture, blending well, and then half the butter mixture.  Repeat the process with the rest of the bananas and the remaining butter mixture.  Stir in the raisins and nuts.  Scrape the batter into the prepared pan.

Bake for 1 hour until the loaf is lightly browned and a toothpick inserted in the center comes out clean.  Cool for 10 minutes before removing the bread from the pan.  Cool completely on a wire rack.

I have not tried to freeze this, but I bet that because of the rum,  it would just get better.  Enjoy!  

Capri Salad (Tomato and Mozzarella)

This is a delicious and simple recipe for an appetizer.  This would also be nice as summer side dish along side a grill steak or chicken.

2  beefsteak tomatoes
4-1/2 oz mozzarella cheese
12 black olives
8 fresh basil leaves
1 tbs balsamic vinegar
1 tbs extra-virgin olive oil
salt and pepper
fresh basil leaves to garnish

Using a sharp knife, cut the tomatoes into thin slices.  Drain mozzarella, if necessary, and cut into slices.  Pit the black olives and slice them into rings.  Layer the tomatoes, mozzarella, olives and basil leaves alternately in a stack, finishing with a layer of cheese on top.  Place each stack under a preheated hot broiler for 2-3 minutes or just long enough to melt the mozzarella. Drizzle over each balsamic vinegar and olive oil, and then season to taste with salt and pepper. Transfer to individual plates and garnish with basil leaves.

Sweet Potato Biscuits

1 cup all-purpose flour
1/2 tsp salt
3 tsp baking powder
4 tbsp solid shortening
1 cup cooked sweet potatoes, mashed
1/2 cup milk

Sift dry ingredients together,  Cut in shortening.  Add mashed potatoes.  Add enough milk to make firm dough, but not too stiff.  Roll out on floured cutting board, then cut with biscuit cutter.  Place in greased biscuit pan and bake at 400 degrees for 25 to 30 minutes until browned.

Yields 1-1/2 to 2 dozen

Grits Casserole

Grits are a southern thang!
This is a great make ahead recipe that you can freeze before or after baking.  Do not limit them to just breakfast, but serve for brunch, lunch or dinner.  This dish is great as a side for pork chops, tenderloin, chopped steak or fish.  Yum!

6 cups water
1-1/2 cups grits
1 lb sharp cheese
3 eggs
3 tsps savory salt
2 tsps salt
1 tsp paprika
2 dashes Tabasco sauce
Garlic powder to taste (optional)

Bring water to a boil and add grits.  Stir in the cheese which has been cut into pieces.  Beat eggs and add to grits.  Add butter and all the remaining ingredients, mixing well.  Pour grits into a greased 3-quart casserole dish.  Bake for 1 hour at 350 -375 degrees.  6-8 Servings

Grits may be divided into two smaller casserole dishes for baking or freezing.

Harvey Wallbanger Pie

Harvey Wallbanger ain't a person ya'll!!!!
It is actually the name of a mixed drink.  It was (reportedly) part of a marketing strategy  from the 1960's to promote  the liqueur (Galliano) in the drink.

However......I think of it as a "term of expression", that means powerful, strong or having that extra umph!  I think this recipe will deliver.  What do you think?

1 envelope unflavored gelatin
1/2 cup sugar
1/4 tsp salt
1/2 cup orange juice
1/4 cup water
2 tsp lemon juice
3 egg yolks, slightly beaten

AND:
1/3 cup Galliano
3 tbs vodka
3 egg whites
1/4 cup sugar
1 cup whipping  cream
1 (9-inch) pastry shell, baked and cooked

In medium saucepan combine gelatin, sugar and salt.  Add orange juice, water, lemon juice and egg yolks.  Mix well.  Cook and stir until gelatin dissolves and mixture is slightly thickened.  Cool and add Galliano and vodka.  Chill until partially set.

  Beat whites and gradually add sugar. Beat until stiff peaks form. Fold into gelatin mixture.  Whip the cream until stiff, and fold into mixture.  Chill until mounds form when dropped from spoon.  Pour into pie shell and chill until firm.  4-5 hours.

Chicken Breasts Elaine

Simple recipe. Simple ingredients.  Great Dish!  Makes 4 servings

4 large chicken breast
salt and pepper to taste
1/4 cup margarine
1/4 cup orange marmalade
1/4 cup dry white wine

Wash chicken, pat dry, salt and pepper to taste.  Place in baking dish, skin side up.  Bake in preheated 450 degree oven for 20 minutes.

Melt margarine in a small saucepan.  Add marmalade and heat until bubbling.  Remove from heat and add wine.

Pour sauce over chicken breast.  Reduce heat to 300 degrees and bake about 45 minutes or until tender and well-browned.  Baste chicken twice during baking. 

Good company dish.  Serve with yellow rice and steamed broccoli as sides.

Avocado Soup

Good summer soup for warm weather.  This is another recipe that calls for that "secret sauce"  Yum!

1 ripe avocado
2 cups chicken stock
2 tbs. White Rum
1 tsp. curry powder
juice of 1 lemon or lime
salt and pepper
1 cup light cream

Combine the ingredients in the container of a blender and mix thoroughly.  If you do not use a blender, sieve the avocado and beat all together.  Chill the soup and serve with a sprinkling of finely chopped chives or a sprig of watercress.

Serves 4-5

Apple Sour Cream Cornbread

I am from the South, and I looove Cornbread!.
The basic recipe is for this is to make Sour Cream Cornbread, which is a lighter textured cornbread. The added ingredients will change this recipe to Apple Cornbread. Yum! Yum!

Remember that this is an older recipe , and uses Plain cornmeal and flour.  To use self-rising cornmeal and flour, remember to omit the baking powder, soda and salt.

3/4 cup yellow cornmeal
1 cup unsifted flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp soda
3/4 tsp salt
1 cup sour cream
1/2 cup milk
1 egg unbeaten
1 tbsp melted shortening

Preheat oven to 375 degrees.  Place all of the ingredients in a mixing bowl and mix with a wire whisk.  Pour the batter into a greased 9-inch square pan and baked for 25 minutes.  This can also be baked in muffin tins for about 20 minutes.


APPLE CORNBREAD:
Add 1 apple, peeled, cored and finely diced to the above recipe

Vermont Cabbage Soup

Yummy soup, with only a few ingredient and easy to prepare.

2 cups cabbage, chopped fine
1 and 1/2 cups water
2 cups milk
1 cup cream
juice of half a lemon
salt and freshly ground pepper

Cook the cabbage in water for 15 minutes, until soft but still green.  Add the milk, cream, lemon juice, salt and pepper.  Reheat and serve garnished with chopped parsley and a small pat of butter.

Serves 6

Apple Soup

This is a good soup for that cold winter day or for a hot summer day when chilled.

3 large green apples
1 large onion
4 stalks celery
2 tbs. butter
2 cups beef stock
2 cups chicken stock
1 tsp. curry powder
1 tsp. paprika
juice of half a lemon
1/2 cup thick cream

Chop onion and celery and cook gently in the butter until golden brown.  Pell, core and slice the apples and add to the vegetables.  Cook them in the oven for 20 minutes in a covered iron pan.  Add beef and chicken stocks, curry powder, paprika and lemon juice.  Season to taste and stir.  Strain and bring to a boil.  Take off head and finally add the cream.  Chill in the refrigerator if the soup is to be served cold. 

Serves 6

Malasadas (Portuguese Doughnuts) Mylasados

The recipe that I have is an old one and spells this as Mylasados instead of Malasadas. None-the-less these are Portuguese doughnuts. My recipe says that this can be made the day before Lent, and used instead of pancakes.  Simple recipe with only a few ingredients.  My Kinda Cooking!!

 

*******************************

1 cup flour
½ heaping tsp. baking powder
1 egg
Pinch of salt

Beat all together until blended. Wait 10 minutes before frying. Heat oil in small pan, 3-4 inches of oil. Drop by heaping teaspoonfuls, 3 or 4 at a time. After they brown, turn over with a fork to brown other side.

Remove and put in a bowl lined with paper towels. Then place in a paper bag with 3-4 tablespoons of sugar and shake. Serve hot. Can be eaten with syrup.

The recipe doesn't specify Regular or Powdered sugar. I think powdered sugar with a little cinnamon would be delish!