« January 2006 | Main | March 2006 »
February 24, 2006
Chicken Spaghetti
Chicken Spaghetti
1/2 chopped onion
1 can- (4 oz.) sliced mushrooms
1 can- Cream of Mushroom soup ( fat free or reg. )
1 can- Cream of Chicken soup ( fat free or reg. )
1 can- (15 oz.) tomatoes ( I used the canned diced tomatoes )
12 oz. spaghetti ( do not use more than 12 oz. )
Cook spaghetti as directed..drain and set aside.
Sauté onions and mushrooms until onions are soft. Add the soups and the tomatoes. Heat until well mixed. Mix with the cooked spaghetti and bake in a 2½ qt. casserole dish for 30 min. at 350º.
Shared with our recipe list by Bev.
Posted by Willie Crawford at 10:51 AM | Comments (0)
Mexican Cornbread
Mexican Corn Bread
1 lb. lean ground beef
1 small onion, chopped
3 Tablespoons green pepper, chopped
1 teaspoon salt
1 tablespoon chili powder
1 tablespoon catsup
8 oz. cream style corn
Saute onion and green pepper in small amount of oil. Add ground beef and brown. Season with chili powder, salt and catsup. Stir in canned corn.
Cornbread: Sift together 3/4 cup cornmeal, 1/4 cup plain flour, 1 teaspoon baking powder and 1 teaspoon salt. Add 1 egg and 1-1/2 cups milk. Mix well.
Pour half of cornbread mixture into a well greased 10 inch iron skillet. Spread meat mixture over this. Add remaining cornbread mixture. Bake in a 400 F. oven until bread is done, about 30-40 minutes. Cut into wedges. Serves 6-8. Serve with a green salad for a complete meal. I like to serve this with sour cream on the side for those that like it.
Contributed to our recipe list by Marlene.
Posted by Willie Crawford at 10:14 AM | Comments (0)
February 23, 2006
Meatloaf
5lbs. hamburger
1 stack saltine crackers, crushed fine
1/4 cup minced onion
2 eggs
2 teaspoons seasoning salt
1/2 teaspoon garlic powder
1 can tomato paste
5 cups water
Topping
2 cups ketchup
2 tablespoons brown sugar
2 tablespoons prepared yellow mustard
Allow hamburger and eggs to come to room temperature. In large bowl, using
your hands, mix hamburger, saltines, onion, eggs, seasoning salt and garlic
powder. Pat into 10 inch cast iron skillet or 9x13x2 inch pan. Bake one hour
at 350 degrees. Drain grease. In bowl, mix water and tomato paste until well
combined. Lower temperature to 250 degrees. Pour over loaf and return to
oven for thirty minutes. In small bowl, mix topping ingredients, spoon over
top of the meatloaf and continue baking 15-20 minutes until bubbly.
Shared with our recipe list by Jesi.
Posted by Willie Crawford at 12:58 AM | Comments (0)
February 22, 2006
Denny's Chicken Fried Steak
Denny's Chicken Fried Steak
4 Cubed steaks
Corn oil
Season salt
2 tablespoons Or 3 Lambrusco's red wine Or Juice
2 cups Bisquick
1/4 pound Butter or margarine -- Melted
1/3 cup Cooking oil
Season salt and pepper
Directions:
The night before, put the steaks in a dish in single layers. Wipe them on both sides with an even coating of corn oil. Dust them on both sides with a generous amount of season salt. Drizzle each steak with wine or juice. Seal the dish in doubled foil or plastic wrap and refrigerate it for about 24 hours prior to preparing the final dish. Remove the steaks from the fridge and coat both sides well in the bisquik mix.
Combine the butter with the oil in a large skillet until melted. Brown both sides of each steak, till crispy. Transfer right back to the same baking dish and seal in foil. Bake at 375~ about 30 minutes.
This recipe for Denny's Chicken Fried Steak serves/makes 4.
Posted by Willie Crawford at 08:36 PM | Comments (0)
Cowboy Beans or Ranch Beans
"Cowboy Beans" or Ranch Beans or whatever.
2 Lbs. pinto beans, rinsed sorted and soaked overnight (or quick soak. Boil for 2 minutes and let stand 1 hour and drain and rinse.)
1/2 stick of butter
1/2 pound bacon, diced
1 onion, chopped
1 bell pepper, finely chopped
3 tomatoes, peeled and chopped, ( explained how to peel tomatoes before)
3 to 4 cloves garlic, minced
3/4 cup chili powder
1/2 to 1 tsp cayenne pepper (depending on your taste)
1 - 6 oz. can tomato paste
1 cup chopped cilantro
3 qts. chicken broth, the kind you get at the market
Liquid smoke and tabasco sauce to taste
Melt butter in large pot or dutch oven. Add bacon and next 4 ingredients and saute' for about 4 or 5 minutes until vegies are tender but not burned. Add cilantro, chili powder, cayenne and tomato paste and cook about 3 minutes. Add beans, broth, salt and pepper to taste, bring to boil then lower heat and simmer 1 1/2 to 2 hours or 'til beans are tender. During this time liquid smoke (remember, a little of this stuff goes a long way) and tabasco and adjust seasonings to taste. If you want this thicker you can mash beans against the side of the pot to thicken.
Hope you like it.
Contributed to our recipe list by Russ.
Posted by Willie Crawford at 06:05 PM | Comments (0)
Braggin' Rights Chicken Fried Steak
Braggin' Rights Chicken Fried Steak
2 pounds Roundsteak, sliced 1/2 inch thick and twice-tenderized by the butcher
2 cups All-purpose flour
2 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon Fresh ground black pepper
3/4 teaspoon Salt
1 1/2 cup Buttermilk
1 large Egg
1 tablespoon Hot red pepper sauce
2 cloves garlic, minced
Crisco for deep frying
***CLASSIC CREAM GRAVY***
1/4 cup Pan drippings
3 tablespoons All-purpose flour
2 cups Evaporated milk
1 cup Unsalted beef stock
1/2 teaspoon Fresh ground black pepper
Salt to taste
***OPTIONAL***
Mashed potatoes
Homemade buttermilk biscuits
Directions:
Cut steak into 4 equal portions. Pound until each is about 1/4 inch thick. Place flour in a shallow bowl. In a second dish, stir together baking powder, soda, pepper and salt; mix in buttermilk, egg, pepper sauce and garlic. The mixture will be thin.
Dredge each steak first in flour, then in batter. Dunk steaks back into flour and dredge well, patting in the flour until the surface of the meat is dry. Add enough shortening to a deep cast-iron skillet or Dutch oven to deep fry steaks in at least 4 inches of fat. Bring temperature of shortening to 325 degrees.
Fry the steaks, pushing them under the fat or turning them as they bob to the surface, for 7 to 8 minutes, or until they are golden brown. Drain steaks on paper towels and transfer to a platter. Keep warm while preparing Classic Cream Gravy. Divide steaks among 4 plates and serve with mashed potatoes and gravy.
CLASSIC CREAM GRAVY: After cooking chicken-fried steak or similar dish, pour off the top fat through a strainer, leaving about 1/2 cup pan drippings in the bottom of the skillet. Return any browned cracklings from the strainer to the skillet before starting the gravy. Place skillet over medium heat. Sprinkle in the flour, stirring to avoid lumps. Add milk and stock.
Simmer until liquid is thickened and the raw flour taste is gone, about 3 minutes. Stir the gravy up from the bottom frequently, scraping up any browned bits. Season with pepper and salt. Makes about 3 cups.
This recipe for Braggin' Rights Chicken Fried Steak serves/makes 4.
Posted by Willie Crawford at 02:48 PM | Comments (0)
Meatloaf Recipe, Good Meatballs
Meatloaf
I don't know if this can compete with Cracker Barrel's but most people I
serve it too like it and the leftovers
make great sandwiches.
1 1/2lbs ground beef ( I like ground round or sirloin when it's on sale)
3/4 cup plain bread crumbs
3-4 tbs dried minced onion (more if you like)
garlic powder to taste
salt/pepper to taste
1 extra large egg
glaze (recipe to follow)
Mix all the ingredients well and shape into a loaf. Place on a pan that
has been cover with foil and sprayed with
cooking spray.
Glaze:
3/4 cup brown sugar
1/2 cup ketchup
3 tbs. Guldens Mustard
Mix everything together, drizzle over the meat and bake until done, I always
use a meat thermometer.
Good Meatballs
I pretty much make them the same way as I do the meatball (recipe above)
some people like to brown them
in a fry pan, I don't, when you put them in your sauce they tend to flavor
the sauce and vice versa. You can
substitute Italian bread crumbs for plain if you like and continue as above.
Contributed to our recipe list by Iris.
Posted by Willie Crawford at 12:46 PM | Comments (0)
Everyday Meatloaf
Everyday Meatloaf
1 ½ lbs. Hamburger
2/3 Cup Dry Bread Crumbs
1 Tsp Salt
Dash Black Pepper
2 Slightly Beaten Eggs
¾ Cups Milk
½ Onion Diced or more if you like
½ Tsp Ground Sage
¼ Cup Catsup
1 Tsp Dry Mustard
2 Tablespoons Brown Sugar
Combine eggs, milk, bread crumbs, onion, salt, sage and pepper with hamburger. Mix well. Pat mixture into loaf pan or 9x9 pyrex dish and bake at 350 degrees for 45 minutes.
Combine catsup, brown sugar and mustard. After meatloaf has baked for 45 minutes drain off grease and then top with catsup mixture. Return to oven and bake for 15 more minutes.
Contributed to our recipe list by Vickie.
Posted by Willie Crawford at 09:31 AM | Comments (0)
Chuches Fried Chicken
Church's Fried Chicken
Serves/Makes: 4
Ingredients:
1 tablespoon Sugar
1 1/2 cup Self-rising flour
1/2 cup Cornstarch
3 teaspoons Seasoned salt
2 teaspoons Paprika
1/2 teaspoon Baking soda
1/2 cup Biscuit mix
1 Envelope Italian Dressing Mix
1 Envelope Onion Soup Mix
***Coating Dip***
2 Eggs, MIXED WITH
1/4 cup Cold water
1 cup Corn oil
Directions:
Combine all ingredients and blend well. Store tightly covered at room
temperature up to 3 months.
TO USE-Dip the chicken pieces in egg mixture and then into dry coating mix
and back into egg to coat the pieces evenly and finally back into dry mix.
Have oil hot in heavy skillet. Brown skin-side down for 4 to 6 minutes. Use
medium high heat. Turn and brown a few minutes.
Transfer to an oiled or Pam-sprayed 9x12x2 pan. Cover pan with foil, sealing
only 3 sides of pan. Bake 350~ for about 45 to 50 minutes. Remove foil. Bake
another 5 minutes just to crisp the coating.
Contributed to our recipe list by Shelia.
Posted by Willie Crawford at 09:14 AM | Comments (0)
Shrimp Curry - UK Style
serves 3-4 people
4 tablespoons vegetable oil
3 cups(3/4 pint) curry sauce
1/2 tea spoon salt
pinch of chilli powder to taste
1/2 teaspoon ground coriander
12oz peeled shrimp defrosted as necessary (fresh is best !!)
1/2 teaspoon garam masala
1 tablespoon finely chopped green coriander
Wash Shrimp well and dry with paper towel.
Heat the oil in large frying pan and pour in the curry sauce. Bring to boil and cook on a
medium/high heat for about 5 minutes until you have a thick sauce.
Stir in all the remaining ingredients except for the green coriander and simmer, stirring
frequently, for 4 or 5 minutes.
Sprinkle the green coriander over just before serving.
Please note please dont use cheep curry brands as it will not taste as good
if anyone wishes to make the curry sauce by scratch i do have a receipe so let
me know through Post Chitterings thanks.
Posted by Willie Crawford at 08:48 AM | Comments (0)
February 21, 2006
Townhouse Squash Casserole
Town House Squash Casserole
2 lbs. yellow squash
3/4 stick butter or margarine
2 eggs
1 teaspoon salt
1/4 - 1/2 teaspoon pepper
1 cup chopped onion
1 cup grated sharp cheddar cheese
1 cup milk
2 cups crushed Town House Crackers (about 1-1/2 stacks)
Cook squash, drain and mash. Add all other ingredients and pour into a greased 2 quart casserole dish or a 9 x 9 inch dish. Bake in a 375 F. oven for 30-40 minutes until set and lightly browned. The recipe doesn't say but I don't boil my squash. I saute mine with a little butter. It also doesn't say to put the crackers on top of the casserole but that is what I do. It's much better to me that way.
Contributed to our recipe list by Marlene.
Posted by Willie Crawford at 11:25 PM | Comments (0)
Cajun Style Sockeye Salmon Patties with Remoulade Sauce a la New Orleans
Cajun Style Sockeye Salmon Patties
1 16oz jar Alaskan Sockey Salmon (I can my own)
1 large egg
1 med onion chopped
1/2 red sweet pepper
1/2 cup shredded Pepper Jack or Monterey Jack cheese
2 Tbs. of your favorite sweet pickle relish
Also add:
Enough plain dry bread crumbs (if you want you can
also use finely crushed crackers)seasoned with the
following spices and ingredients to cause the salmon
ingredients to form a pattie:
1 Tbs. Cajun Spice (your favorite)
1/2 cup of Sesame Seeds (toasted would be better)
About 3 tsp. chopped fresh Parsley
Butter for frying with a little olive oil to keep the
butter from burning
Melt the butter and olive oil into a non stick frypan
Fennel and Lemon slice for Garnish with remoulade
sauce either on the side or as a spread within a
sandwich.
Nice served with fried onion rings or steak fries on
the side - or what ever you wish to serve it with!
Mix Salmon and listed ingredients then form into 1
inch thick patties and pan fry until they are golden
browned on both sides.
This recipe is good as a main dish, as a sandwich on a
sourdough or some type of hamburger bun. Left over
cold patties are even good made into a sandwich.
Remoulade Sauce a la New Orleans
1 cup mayonnaise
1/4 cup chili sauce
2 tablespoons Creole mustard
2 tablespoons extra-virgin olive oil
1 tablespoon Louisiana-style hot sauce, or to taste
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
4 medium scallions, chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped green olives
2 tablespoons minced celery
1 clove garlic, minced
1/2 teaspoon chili powder
1 teaspoon salt, or to taste
1/2 teaspoon ground black pepper
1 teaspoon capers, chopped (optional)
________________________________________
Directions:
Mix together mayonnaise, chili sauce, mustard, olive
oil, hot sauce, lemon juice, and Worcestershire sauce.
Stir in scallions, parsley, olives, celery, capers,
and garlic. Season with chili powder, and salt and
pepper. Cover, and refrigerate for at least 2 hours
prior to using.
Submitted to our recipe list by SC.
Posted by Willie Crawford at 09:36 PM | Comments (0)
Potato Casserole
Potato Casserole
1 cup butter or margarine, melted
1 (32 oz.) box or bag hash browns
12 oz. cheddar cheese, shredded
1 can Cream of Mushroom Soup
1 (8 oz.) carton of Sour Cream
2 cups Corn Flakes, crushed
Layer a 13 x 9 inch baking dish with the hash browns. In a bowl, combine soup, cheese, and sour cream. Pour over potatoes. Sprinkle cornflakes on top of casserole. Drizzle melted butter over cornflakes. Baked 350 F. for 35-40 minutes.
Contributed to our recipe list by Marlene.
Posted by Willie Crawford at 08:19 PM | Comments (0)
Sausage Cheese Grits Casserole
Sausage Cheese Grits Casserole
4 cups water
1/2 teaspoon salt
1 cup Quick Grits (not instant)
1 - 1/2 cups (6 oz.) grated sharp Cheddar Cheese, divided
1/4 cup (1/2 stick) butter or margarine
4 eggs, lightly beaten
1 cup milk
1 lb. (16 oz.) sausage, browned and drained
Preheat oven to 350 F. Grease a 3-qt. baking dish. Bring water and salt to a boil in large saucepan. Slowly stir in grits. Cover, reduce heat and cook 5 minutes, stirring occasionally. Remove from heat. Stir in 1 cup cheese and butter until melted. Add eggs, milk and sausage; blend well. Pour mixture into prepared dish. Sprinkle with remaining 1/2 cup cheese. Bake 1 hour or until cheese is golden brown. Cool 10 minutes before serving. Makes 6 to 8 servings.
Shared with our recipe list by Marlene.
Posted by Willie Crawford at 08:03 PM | Comments (0)
February 20, 2006
Sour Dough Starter And Bread Recipes
this is another recipe--beside the herman one that i send in earlyer
sourdough starter batter
--------------------------------
2 1/4 teaspoons active dry yeast
1/2 cup warm water ( 110 degrees f.)
2 cups all-purpose flour
2 cups lukewarm water
1 tablespoon granulated sugar
1 teaspoon salt
dissolve yeast in the warm water in a medium bowl,-. stir in the flour and lukewarm water; add sugar and salt. beat until smooth with an electric mixture. let stand 3 to 5 days, uncovered, at room temperature, making sure to stir 2 to 3 times a day. cover at night to prevent drying,
to keep sourdough starter batter alive
-------------------------------------------------------
1/2 cup water
1/2 cup flour
1 teaspoon granulated sugar
after removing batter to make bread, add the above ingredients and let stand for 2 days. cover the sourdough starter and refrigerate until used again---if starter is not used within a couple days, just add a teaspoon of granulated sugar every 10 days to keep it alive
sourdough bread
-----------------------------
2 1/2 teaspoons active dry yeast
1/2 cup warm water ( 110 degrees f. )
1 1/2 cups sourdough starter batter
1 tablespoon granulated sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
5 to 6 cups all-purpose flour
soften active dry yeast in a large mixing bowl with 1/2 cup warm water. blend in sourdough starter batter with the sugar and salt. add 3 1/2 cups flour and beat with an electric mixer to combine, beating at least 3 to 4 minutes to blend thoroughly. cover and let rise until doubled.
mix baking soda with remaining flour and add to dough. add enough flour to make the dough stiff. turn out onto a floured board and knead 8 to 10 minutes. shape into one large or two medium loaves and place on lightly greased baking sheet. with a sharp knife, slice diagonal cuts across top of dough, let rise again until doubled. bake in a preheated oven at 400,f. degrees f. medium loaves require about 35 to 40 minutes to bake, a large loaf take about 40 to 45 minutes
----------------------------------------------------------------------------------------------
Contributed to our recipe list by Gina.
Posted by Willie Crawford at 03:54 PM | Comments (1)
Fatback And White Gravy
Fatback and White Gravy
Makes 4 to 6 servings
1/2 to 1 lb. fatback
2 tbsp. flour
1 1/4 cups milk
Salt and pepper
Slice the fat-back into 1/4" thick slices. In an iron skillet cook the
fatback over med. heat, turning to cook both sides. Cook the fatback until
golden brown and crisp. Remove the meat from the skillet. Reserve 2 tbsp. of
the drippings in the skillet. Add the flour to the drippings, stirring with
a whisk of fork until smooth. Add the milk and cook, stirring until desired
thickness. Add the salt and pepper to taste. Pour over the fatback and enjoy.
Contributed to our recipe list by Richard.
Posted by Willie Crawford at 03:48 PM | Comments (0)
Southern Dressing
I am from Georgia and I don't put funky stuff in my dressing. Here is a simple, but delicious recipe. I just made this last week. My husband would love it if I made it every week, it's that good. Also, to answer your question, the best dressing is made with Turkey but I use chicken broth and it comes out just about as good. I don't do too much with Duck because of the fat and grease content. Hen's are the best source for getting broth. For some reason, when you boil a hen, the broth just seems to taste better. Hope this helps.
2 large onions, diced
6-8 c. cornbread, crumbled
6 large biscuits, crumbled
1 c. sweet milk
6 eggs, beaten
1 stick butter, melted
1 T. sage, or to taste
1 T. poultry seasoning, or to taste
4 cans chicken broth
salt and pepper to taste
Preheat oven to 400 degrees. Mix crumbled cornbread and biscuits with sage, poultry seasoning, salt, pepper and onions. This can be done several hours before cooking to allow to dry out and let flavors meld together (you can even do this the day before for even better results). Beat eggs and mix with milk, melted butter and chicken broth. Pour liquid mixture over bread mixture and mix well. Dressing batter should be very moist, almost soupy. Add more chicken broth, as needed to achieve the right consistency. Spray baking pans with non-stick cooking spray. Pour raw dressing into baking pans and bake until golden brown.
Contributed to our recipe list by Sharon.
Posted by Willie Crawford at 03:40 PM | Comments (0)
February 19, 2006
Chicken Spaghetti
Chicken Spaghetti
1/2 chopped onion
1 can- (4 oz.) sliced mushrooms
1 can- Cream of Mushroom soup ( fat free or reg. )
1 can- Cream of Chicken soup ( fat free or reg. )
1 can- (15 oz.) tomatoes ( I used the canned diced tomatoes )
12 oz. spaghetti ( do not use more than 12 oz. )
Cook spaghetti as directed..drain and set aside.
Sauté onions and mushrooms until onions are soft. Add the soups and the tomatoes. Heat until well mixed. Mix with the cooked spaghetti and bake in a 2½ qt. casserole dish for 30 min. at 350º.
Contributed to our recipe list by Bev.
Posted by Willie Crawford at 11:33 PM | Comments (1)
February 16, 2006
Three-Layer Pig Lickin' Cake
Three-Layer Pig Lickin' Cake
1 Yellow cake mix
4 eggs
1/2 cup oil
1 can mandarin oranges, undrained
1 can crushed pineapple
1 small box vanilla instant pudding
13 ounces Cool Whip®
Combine cake mix, eggs, oil, and oranges and mix well. Spread into three
round cake pans and bake 20 minutes at 350 degrees F. Cool in pan for 10
minutes.
Drain pineapple and blend with instant pudding; fold in whipped topping
and spread between layers and on top of cake. Refrigerate!
Contributed to our recipe list by Luannne.
Posted by Willie Crawford at 12:32 PM | Comments (0)
February 14, 2006
Southern Comfort Cake
Southern Comfort Cake
1 box of yellow cake mix (without pudding)
2 -1/2 oz . pkg. instant vanilla pudding
4 eggs
1/2 C. cold water
1/2 C. oil
1/2 C. chopped nuts (optional)
1/2 c. Southern Comfort
1 T. powdered sugar
Glaze:
1/4 C. margarine or butter
1/8 c. water
1/2 C. white sugar
1/4 C. Southern Comfort
Combine cake ingredients and beat on medium speed for 2 minutes. Pour into greased and lightly floured 10" tube or Bundt pan. Bake at 325 degrees for 60 minutes. Ovens vary, so watch browning of cake. Use a toothpick to test for doneness. Cool for 3 minutes. Invert on plate.
Melt butter or margarine. Stir in water and sugar. Boil for three minutes, stirring constantly. Remove from heat, stir in Southern Comfort.
Prick top of cake and brush ½ glaze evenly over to and sides. Cool cake. Reheat glaze and brush over cake. Sprinkle sifted powdered sugar over cake.
Posted by Willie Crawford at 10:04 PM | Comments (0)
Hamburger Soup
HAMBURGER SOUP
aka Spicy Potato Soup
Simple, easy to make, and great on a cold day.
1 lb ground beef
4 Cups cubed, peeled potatoes (6 - 7)
1 Small onion, chopped
3 Cans (8-oz each) Tomato sauce
4 Cups water
1 teaspoon salt
1 teaspoon pepper
2 teaspoons hot pepper sauce (Texas Pete)
1 Small can whole kernel yellow corn
1 Cup frozen cut green beans - OPTIONAL
In a large kettle, brown ground beef and drain.
Add potatoes, onion, and tomato sauce.
Stir in water, salt, pepper, hot pepper sauce, corn
and green beans.
Bring to a boil.
Reduce heat and simmer for 1 hour or until potatoes
are tender and the soup has thickened.
Shared with our recipe list by Sue.
Posted by Willie Crawford at 06:01 PM | Comments (0)
February 13, 2006
Alaska Sour Dough Starter
Alaska Sourest Dough
1 package yeast
1 tablespoon vinegar
2 1/4 cups warm water
1 teaspoon salt
2 tablespoons sugar
2 cups bread flour
Dissolve yeast in 1/4 cup warm water. Add sugar, vinegar,salt,flour. Add remaining water
until a creamy batter is formed. Place in a glass bowl, cover and let sit until it starts to ferment. About 3 days. It will take on a powerful boozy smell. Stir again until creamy and
measure out what is called for in the recipe. Replenish starter with equal amounts of flour
and water. Let stand covered, overnight, and you will see bubbles in it. Store in the refrigerator and bring to room temp before using. This starter took about 1 1/2 months to
become really sour.
Contributed to our recipe list by Sheila
Posted by Willie Crawford at 10:32 PM | Comments (0)
Salmon Patties
Salmon Patties
1 16oz can pink salmon bones and skin picked out
1 large egg
salt and pepper to taste
bread crumbs about 1/2 cup or more if needed since this is what binds the
patties
dried minced onions to taste
margarine or oil for frying
After you have picked over the salmon and removed all the bones and skin
mash the fish well then add
the rest of the ingredients (except margarine/oil) and mix well. Form into
patties and pan fry in either the
margarine or oil until they are nicely browned on both sides. Good either
hot or cold.
Contributed to our recipe list by Iris
Posted by Willie Crawford at 10:32 PM | Comments (0)
Hamburger Soup
Hamburger Soup
1 1/2 pounds ground beef
1 large onion, chopped
2 - 4 cloves garlic, minced
1 can (28 oz.) stewed tomatoes
2 c water
3 c beef broth
1 can (10 oz) tomato soup
4 large carrots, chopped
3 stalks celery, chopped
1/2 c barley
1 bay leaf
1 T dried parsley
1 t. dried basil
1/8 t. pepper
In large frying pan brown ground beef, onion, garlic. Drain off fat.
In large soup pot combine beef mixture with all remaining ingredients.
Bring to boil. Reduce heat, cover, simmer 2 hours.
Contributed to our recipe list by Elizabeth.
Posted by Willie Crawford at 10:21 PM | Comments (0)
Very Good Ribs In The Over
this ribs is very good my hushand frank, love it.
very good ribs
---------------------------
2 to 4 pound meaty ribs
`/2 cup catsup
1/2 cup prepared smoked b b q sauce
1/2 cup brown sugar
1 tablespoon vinegar
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash of pepper--black,hot, or a mixture of broth to your taste
put ribs in a heavy greased pan with lid. bake uncovered in a 400 degrees f, oven for 20 minutes. remove from the oven and reduce heat to 325,f. pour off anly extra cooking fat in bottom but leave a little bits --about 1 teaspoon in bottom. ( when i having greens with the rib, i do this part in cooking pot on top of stove, than remove the ribs to a baking pan and cook my green in the ribs water, like kale, ect ) combine the remaining ingredients. pour over ribs, cover and return to oven. bake about 1 hours or so, till done,---this sauce is very goods on other meats, like pork chop, and chicken.
Shared with our recipe list by Gina.
Posted by Willie Crawford at 04:38 PM | Comments (0)
Nannie's Chess Pie
Nannie's Chess Pie Recipe
1 1/2 Cups sugar
5 Egg Yolks
1/2 Cup Half and Half
2 T Flour
1 Stick Real Butter
1 1/2 t vanilla
Preheat oven to 350 degrees
Soften butter, once butter soften add sugar and half and half, cream those three ingredients, add flour and vanilla, add egg yolks last. Pour into pie shells, bake on 350 for 30 minutes. This recipe has been in my family for about 50 years.
Posted by Willie Crawford at 12:18 PM | Comments (0)
February 12, 2006
Six Layer Sausage Dinner
Six Layer Sausage Dinner
2 med. potatoes, sliced
1 med. onion, sliced
3 small carrots, sliced
1/2 cup rice, uncooked
1 1/2 cups tomato juice
1 tsp. salt
1/8 tsp. pepper
2 tsp. sugar
1 lb. slightly browned sausage, well drained
Grease a 2 qt. casserole dish. Layer first 5 ingredients in order listed.
Combine tomato juice, salt, pepper, and sugar; pour over other ingredients.
Bake covered at 375* for 1 1/2 hrs.
Serves 6
Contributed to our recipe list by Richard
Posted by Willie Crawford at 03:09 PM | Comments (0)
 |
 |
 |