Well my friends, this is it - the final post that I will be making in tribute to my late brother, Bob Gurkin. It has been a pleasure posting all of Bob's (and mine too) recipes and stories. I hope he is smiling down from Heaven.
I encourage you all to feel free to post your own favorite recipes. It doesn't matter if they aren't southern recipes. And also please share any of your own "tall tales". The more the merrier.
With that, y'all take care and stay safe! So long.
- Rick Gurkin
Wednesday, May 20, 2020
Shamus and the Hot Air Balloon
Shamus O'Tool was watching one of them explorer channels on TV and happened to see a whole bunch of hot air balloons out of California or some such pace, floating so calmly through the sky. It flung a fire into Shamus and burning with the flames of desire, he set out to purchase a hot air balloon for himself. A week and $30,000 worth of long distance calls later, he found that to quench this fire would cost him somewhere in the vicinity of $23,000 US. "By Jaysus" he says to himself, "I don't have to spend that kind of money. I'll just build 'er meself".
Over the next month, people all over St. John's started missing articles of clothing, awnings off buildings, car covers, just about anything made of cloth. Even the schooner, Pride of The Maritimes, was missing a set of sails. As none of the purloined goods were ever fenced, the police were absolutely stumped as to what was happening with them. Shamus borrowed his wife, Martha's, foot peddle Singer Sewing Machine and over the next few weeks was busy cutting, basting and sewing in his basement. This morning he phoned his good friend, Mick O'Brian and some of the other byes and invited them over to help him get rid of a few cases of beer and launch his balloon.
After 14 cases of beer and 3 jugs of screech, it was a merry crowd, indeed, that dragged what appeared to be a huge pile of cast-off clothing into the driveway. Shamus had made the heater for the balloon out of his bar-b-cue grill and since he didn't have anything to use as a basket he had attached the balloon to his lawn chair. As the heat from the bar-b-cue grill entered the pile of cloth, it shuddered and rippled and slowly began to get larger and larger. By the time it stood 50 meters over the roof of Shamus's house, about 30 of his neighbors were standing at the head of his driveway, craning their heads up and in awe of the majesty of such a magnificent creation. At least they did until Mr. Gilroy yelled out, "Hey! Those are my trousers sewed on the side of that thing". Then Mrs. Gilroy chimed in with "And ders me under drawers over der".
The balloon slowly turned, and about the time a triangular sail came into view with the Pride of the Maritimes painted on it, the police pulled up to the front of the house. Seeing that he might have more explaining to do than he wanted, Shamus jumped into the lawn chair and cut the rope attaching the balloon to the bumper of his Ford Pinto and majestically rose into the afternoon sky. Shamus forgot to take one small fact into consideration. His house is dead in line with the runway of the St. John's International Airport and about the time he got up to 500 meters, an Air Canada jumbo jet was just taking off. When last seen, Shamus was about at about 35,000 feet and heading toward Toronto at 500 KPH.
Over the next month, people all over St. John's started missing articles of clothing, awnings off buildings, car covers, just about anything made of cloth. Even the schooner, Pride of The Maritimes, was missing a set of sails. As none of the purloined goods were ever fenced, the police were absolutely stumped as to what was happening with them. Shamus borrowed his wife, Martha's, foot peddle Singer Sewing Machine and over the next few weeks was busy cutting, basting and sewing in his basement. This morning he phoned his good friend, Mick O'Brian and some of the other byes and invited them over to help him get rid of a few cases of beer and launch his balloon.
After 14 cases of beer and 3 jugs of screech, it was a merry crowd, indeed, that dragged what appeared to be a huge pile of cast-off clothing into the driveway. Shamus had made the heater for the balloon out of his bar-b-cue grill and since he didn't have anything to use as a basket he had attached the balloon to his lawn chair. As the heat from the bar-b-cue grill entered the pile of cloth, it shuddered and rippled and slowly began to get larger and larger. By the time it stood 50 meters over the roof of Shamus's house, about 30 of his neighbors were standing at the head of his driveway, craning their heads up and in awe of the majesty of such a magnificent creation. At least they did until Mr. Gilroy yelled out, "Hey! Those are my trousers sewed on the side of that thing". Then Mrs. Gilroy chimed in with "And ders me under drawers over der".
The balloon slowly turned, and about the time a triangular sail came into view with the Pride of the Maritimes painted on it, the police pulled up to the front of the house. Seeing that he might have more explaining to do than he wanted, Shamus jumped into the lawn chair and cut the rope attaching the balloon to the bumper of his Ford Pinto and majestically rose into the afternoon sky. Shamus forgot to take one small fact into consideration. His house is dead in line with the runway of the St. John's International Airport and about the time he got up to 500 meters, an Air Canada jumbo jet was just taking off. When last seen, Shamus was about at about 35,000 feet and heading toward Toronto at 500 KPH.
Tuesday, May 19, 2020
Bob Gurkin and his Newfoundland Stories
My brother, Robert (Bob) McCollum Gurkin, was born in St. Johns, Newfoundland on March 17, 1942. Our father, James (Jim) Lewis Gurkin was one of the first US Army troops to arrive via ship in St. Johns in 1941. He soon met and married our mother, Alice Hicks Gurkin, a young girl who lived not far from dad's Army barracks. Bob was born on base in 1942. After the war, dad was stationed or a short time in Boston. And then after being discharged he moved back to Selma, North Carolina. Obviously Bob wouldn't remember very much of his early childhood in St. Johns.
Later on in life, Bob moved to Toronto, Ontario, Canada and worked at a ball bearing factory. He met his first wife, Peggy Bowdring, while working in Toronto. As it happened, Peggy was from Bell Island, just off the coast from St. Johns, so they had much in common.,Eventually they moved back down to North Carolina.
In the late 1990's, Peggy was diagnosed with inoperable brain cancer and her wish was to spend her final days on Bell Island. So they moved back there, where she passed peacefully not long after. While on Bell Island, Bob fully embraced his childhood in Newfoundland and it's fabled history and lore. And that is where his remarkable imagination and gift for story telling led to the tales he spun in his notes, and now into this blog.
There was a time after Peggy's passing that he seemed to be wanting to die and join her. But miracles do happen and he luckily later met the true love of his life, Lynn. Lynn's husband had also passed recently and they found each other at just the absolute right time.They married and had a wonderful life together before Bob unfortunately died after complications from heart surgery in 2013. I'm so happy they found each other, and so sad that Bob left us too soon.
This is just a chapter in a part of Bob's history. I have a final few to post from his old notebook. We all miss you brother.
- Rick Gurkin
Later on in life, Bob moved to Toronto, Ontario, Canada and worked at a ball bearing factory. He met his first wife, Peggy Bowdring, while working in Toronto. As it happened, Peggy was from Bell Island, just off the coast from St. Johns, so they had much in common.,Eventually they moved back down to North Carolina.
In the late 1990's, Peggy was diagnosed with inoperable brain cancer and her wish was to spend her final days on Bell Island. So they moved back there, where she passed peacefully not long after. While on Bell Island, Bob fully embraced his childhood in Newfoundland and it's fabled history and lore. And that is where his remarkable imagination and gift for story telling led to the tales he spun in his notes, and now into this blog.
There was a time after Peggy's passing that he seemed to be wanting to die and join her. But miracles do happen and he luckily later met the true love of his life, Lynn. Lynn's husband had also passed recently and they found each other at just the absolute right time.They married and had a wonderful life together before Bob unfortunately died after complications from heart surgery in 2013. I'm so happy they found each other, and so sad that Bob left us too soon.
This is just a chapter in a part of Bob's history. I have a final few to post from his old notebook. We all miss you brother.
- Rick Gurkin
Thursday, May 14, 2020
Shamus O'Tool and the Boat
Shamus O'Tool was working as a carpenter in St. John's and decided he wanted to build himself a boat. Every day he would bring home a few nails or a board or some scrap of wiring from the electricians and every night he would work on his boat. Countless hours were spent in planing and sanding and fitting pieces of wood together. Since the longest board he was able to sneak home was no longer than his pants leg, he got to use a variety of materials. He could discuss for hours the merits or disadvantages of spruce, fir, pine, oak, walnut, cedar and plywood. Since the hull of his boat was built using all of these materials and not one of them was over 1 meter long and most of them about half that, Shamus became pretty good at fitting wood. When he ran out of boards, the plywood would do just fine. And when he had a problem making the boards fit exact, he would tack a piece of linoleum over the holes.
After 6 months of hard work he finally finished the hull and after some serious pleading, he managed to talk his wife, Martha, out of her 1970 Ford Pinto. Another week of work and he had the 4 cylinder motor mounted. It was really ingenious the way he got the drive shaft to come out the bottom of the boat - and a Walmart 3-speed fan blade saw new life as a boat propeller.
Thursday, last week, Mick O'Brian and they guys came down to help Shamus launch his boat. Martha broke a bottle of beer over the bow and with banners flying, a new 30 foot boat was launched. Later that afternoon, after Shamus got her back up off the bottom, he was able to get most of the holes patched and finally got a good launch the next day. "Well bye's" Shamus said, "It's the fisherman's life for me. I've driven me last nail".
The little Pinto motor popped right along and only backfired every now and then, off he goes out of the harbor. Along about 3:00 o'clock that afternoon, Mick and some of the other fellers decide to take a run out and see how Shamus was doing. Shortly after clearing the harbor mouth, they see Shamus heading by them at about 70 KPH. As best we can tell, the U.S. submarine, Nautilus, came through about that time and Shamus must have snagged'er. As he comes roaring by, he yells out, "By the ever Laird Jaysus Bye's, if I can ever get this Codfish up, whack'er with a board or something!".
After 6 months of hard work he finally finished the hull and after some serious pleading, he managed to talk his wife, Martha, out of her 1970 Ford Pinto. Another week of work and he had the 4 cylinder motor mounted. It was really ingenious the way he got the drive shaft to come out the bottom of the boat - and a Walmart 3-speed fan blade saw new life as a boat propeller.
Thursday, last week, Mick O'Brian and they guys came down to help Shamus launch his boat. Martha broke a bottle of beer over the bow and with banners flying, a new 30 foot boat was launched. Later that afternoon, after Shamus got her back up off the bottom, he was able to get most of the holes patched and finally got a good launch the next day. "Well bye's" Shamus said, "It's the fisherman's life for me. I've driven me last nail".
The little Pinto motor popped right along and only backfired every now and then, off he goes out of the harbor. Along about 3:00 o'clock that afternoon, Mick and some of the other fellers decide to take a run out and see how Shamus was doing. Shortly after clearing the harbor mouth, they see Shamus heading by them at about 70 KPH. As best we can tell, the U.S. submarine, Nautilus, came through about that time and Shamus must have snagged'er. As he comes roaring by, he yells out, "By the ever Laird Jaysus Bye's, if I can ever get this Codfish up, whack'er with a board or something!".
HOOHAWWW - True Story by Bob Gurkin
Many years ago, the Dismal Swamps covered most of eastern North Carolina. With the digging of huge drainage canals, and eventually roads and farms, the Dismal's were broken up and reduced to pockets of swamps here and there. In many areas the swamps disappeared altogether. Huge plantations were built on these dried up areas and even today very large farms occupy the same place. To give you an idea of how large some of these farms get, I hunted on the Bell Brothers Farms for many years. ON THE SMALLEST FARM AREA THEY HAD, the main road stretched about 8 or 9 miles back through what was cleared up to that time. The rows of soybeans, corn, or whatever was planted would be at a 90 degree angle to the road and would be about 2 to 3 miles long on either side of the main road.
There was one particular farm that was about 48,000 acres at that time and is even larger now. During the day, you can see herds of deer, and the occasional bear, browsing through the crops. I have a buddy that I hunted with over the years, who at that time was a police officer with the Raleigh PD and one afternoon, about 2 PM, we sat on the main road and counted over 140 deer in one herd in broad daylight. Deer are in such numbers that the Gun Club that now has hunting rights on that land, are required by the farmers to kill a minimum of 300 deer per year, and the salted hides have to be produced to prove it. But that is today. This story is about many years ago; long before bull dozers and drag lines and loggers cut and slashed the trees, and plowed up the earth to make roads and fields. Deer were not as plentiful, because the huge feed crops were not there to support them. At that time, you had better know how to hunt, if you planned to put meat on the table.
I loved to get back into the swamps. It wasn't all water. There would be places where you could go for miles and the ground would be mostly dry, and of course there were places where you placed your life on the line to try to go through. Thick does not begin to describe how dense those woods could get. In many places you could actually hear a deer breathe and never see it. Also, deer have an odor. Many times, I would be laid up in a stand under a sweet gum tree and could smell the deer as they were feeding in the area. Of course, they can smell you even better, so your stand had better be downwind of them.
One October day I had been hunting in what at that time was called Jackson's Swamp and later became Bell Farms. I was about 2 or 3 miles back in the swamps and it had been an unsuccessful hunt for me, and I was working my way back out to the county road. We had this one particularly large black bear in Jackson's Swamp, and I had seen him twice this day and heard him grunting and cracking brush on a couple of occasions as I was working my way out of the swamps. There was a big ole full October moon hanging in the sky and it was almost light enough to read a newspaper by. Down here in the swamps we have another creature that will get your attention every once in a while. It's called a Screech Owl. I cannot begin to describe on paper the loud, deep volume of noise that is produced by a screech owl. The closest I can get to it is HOOOOOHAAAWWWW. Amplify that with a loud speaker and you will be kinda getting close.
Now I was already a little nervous and concerned about that big ole Black Bear and was some kind of glad to see the woods lightening up. At this point I knew I was about 150 yards from the county road and was walking through a grove of Live Oaks and Spanish Moss was hanging low enough to where I had to push it aside as I made my way through ( like walking through a bunch of grey, gauzy curtains). This is a spooky area, even during the daytime. About the time I got under this one particularly gnarly Live Oak, a screech owl went HOOOOOOOHAAAWWWWW about 4 feet above my head. Well son, I too made a sound something like HOOHA, and to this day I don't remember making it out to the road, but I expect my heartbeat to get back to normal any day now.
There was one particular farm that was about 48,000 acres at that time and is even larger now. During the day, you can see herds of deer, and the occasional bear, browsing through the crops. I have a buddy that I hunted with over the years, who at that time was a police officer with the Raleigh PD and one afternoon, about 2 PM, we sat on the main road and counted over 140 deer in one herd in broad daylight. Deer are in such numbers that the Gun Club that now has hunting rights on that land, are required by the farmers to kill a minimum of 300 deer per year, and the salted hides have to be produced to prove it. But that is today. This story is about many years ago; long before bull dozers and drag lines and loggers cut and slashed the trees, and plowed up the earth to make roads and fields. Deer were not as plentiful, because the huge feed crops were not there to support them. At that time, you had better know how to hunt, if you planned to put meat on the table.
I loved to get back into the swamps. It wasn't all water. There would be places where you could go for miles and the ground would be mostly dry, and of course there were places where you placed your life on the line to try to go through. Thick does not begin to describe how dense those woods could get. In many places you could actually hear a deer breathe and never see it. Also, deer have an odor. Many times, I would be laid up in a stand under a sweet gum tree and could smell the deer as they were feeding in the area. Of course, they can smell you even better, so your stand had better be downwind of them.
One October day I had been hunting in what at that time was called Jackson's Swamp and later became Bell Farms. I was about 2 or 3 miles back in the swamps and it had been an unsuccessful hunt for me, and I was working my way back out to the county road. We had this one particularly large black bear in Jackson's Swamp, and I had seen him twice this day and heard him grunting and cracking brush on a couple of occasions as I was working my way out of the swamps. There was a big ole full October moon hanging in the sky and it was almost light enough to read a newspaper by. Down here in the swamps we have another creature that will get your attention every once in a while. It's called a Screech Owl. I cannot begin to describe on paper the loud, deep volume of noise that is produced by a screech owl. The closest I can get to it is HOOOOOHAAAWWWW. Amplify that with a loud speaker and you will be kinda getting close.
Now I was already a little nervous and concerned about that big ole Black Bear and was some kind of glad to see the woods lightening up. At this point I knew I was about 150 yards from the county road and was walking through a grove of Live Oaks and Spanish Moss was hanging low enough to where I had to push it aside as I made my way through ( like walking through a bunch of grey, gauzy curtains). This is a spooky area, even during the daytime. About the time I got under this one particularly gnarly Live Oak, a screech owl went HOOOOOOOHAAAWWWWW about 4 feet above my head. Well son, I too made a sound something like HOOHA, and to this day I don't remember making it out to the road, but I expect my heartbeat to get back to normal any day now.
Tuesday, May 12, 2020
Giant Old Fashioned Oatmeal Raisin Cookies
1 - 1/2 cup raisins
1 cup chopped walnuts
1 cup softened butter
1 cup packed brown sugar
3/4 cup granulated sugar
2 tsp vanilla
2 eggs
1 - 1/4 cup flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
3 cups old fashioned oats
Beat butter, sugars and vanilla until light and fluffy. Add eggs; beat until well blended. Combine flour, cinnamon, baking soda and salt. Gradually add to butter mixture until well blended. Stir in oats, raisins and nuts.
Drop dough by 1/4 cupfuls onto 14 by 16 baking sheet. Bake in preheated 350 degree oven for 15 to 17 minutes or until edges begin to brown. Let stand 3 minutes before removing. Makes 2 dozen.
Variation: Drop dough by tablespoonfuls onto baking sheet. Bake for 10 to 12 minutes or until edges begin to brown. Makes 5 dozen.
1 cup chopped walnuts
1 cup softened butter
1 cup packed brown sugar
3/4 cup granulated sugar
2 tsp vanilla
2 eggs
1 - 1/4 cup flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
3 cups old fashioned oats
Beat butter, sugars and vanilla until light and fluffy. Add eggs; beat until well blended. Combine flour, cinnamon, baking soda and salt. Gradually add to butter mixture until well blended. Stir in oats, raisins and nuts.
Drop dough by 1/4 cupfuls onto 14 by 16 baking sheet. Bake in preheated 350 degree oven for 15 to 17 minutes or until edges begin to brown. Let stand 3 minutes before removing. Makes 2 dozen.
Variation: Drop dough by tablespoonfuls onto baking sheet. Bake for 10 to 12 minutes or until edges begin to brown. Makes 5 dozen.
Onion Ring Loaf (ala Tony Roma's Recipe)
4 to 6 white onions
1 cup milk
3 eggs, beaten
2 cups pancake mix
salt and parsley oil to taste
Slice onions crosswise and separate into rings. Combine milk, eggs and salt to taste in mixing bowl. Soak onion rings in mixture for 30 minutes. Place pancake mix in shallow bowl. Heat oil for frying in skillet to 375 degrees. Remove onion rings from milk mixture, dip in pancake mix and place in hot oil. Fry rings until golden brown. Drain fried onion rings on paper towels. Pack fried onion rings solidly, but loosely, without pressing, into 8 x 4 inch loaf pan. Bake at 400 degrees 10 to 15 minutes. Turn into serving plate. Garnish with parsley.
1 cup milk
3 eggs, beaten
2 cups pancake mix
salt and parsley oil to taste
Slice onions crosswise and separate into rings. Combine milk, eggs and salt to taste in mixing bowl. Soak onion rings in mixture for 30 minutes. Place pancake mix in shallow bowl. Heat oil for frying in skillet to 375 degrees. Remove onion rings from milk mixture, dip in pancake mix and place in hot oil. Fry rings until golden brown. Drain fried onion rings on paper towels. Pack fried onion rings solidly, but loosely, without pressing, into 8 x 4 inch loaf pan. Bake at 400 degrees 10 to 15 minutes. Turn into serving plate. Garnish with parsley.
Marie Callendar's Cake-Like Corn Bread
9 oz corn muffin mix
9 oz yellow cake mix
Prepare corn muffing mix just as box directs - set aside. In another bowl prepare yellow cake mix per box directions. Pour prepared cake mix into prepared corn muffin mix and stir well. Turn batter into greased 9 x 12 x 2 pan. Bake at 350 degrees for 30 to 35 minutes or until toothpick comes out clean.
Server warm with honey butter.
9 oz yellow cake mix
Prepare corn muffing mix just as box directs - set aside. In another bowl prepare yellow cake mix per box directions. Pour prepared cake mix into prepared corn muffin mix and stir well. Turn batter into greased 9 x 12 x 2 pan. Bake at 350 degrees for 30 to 35 minutes or until toothpick comes out clean.
Server warm with honey butter.
Long John Silver's Batter Dipped Fish
2 pounds fresh cod fillets
3 cups soybean oil
1 cup self rising flour
1/3 cup dry mustard
1 cup water
1 egg
2 tsp granulated sugar
2 tsp salt
Sift together mustard and flour, heat oil to 400 degrees. Cut the fish into approximately seven 2 inch wedges. With a mixer, blend the flour mixture, water, egg, sugar, and salt. Dip each fillet into the batter, coating generously and then quickly drop into the oil.
Fry each fillet until dark golden brown, about 5 minutes. Remove and drain. Soybean oil and mustard flour are the secrets here. Thanks to Chad(?) for his help with this recipe. It should be pretty close to the real thing.
3 cups soybean oil
1 cup self rising flour
1/3 cup dry mustard
1 cup water
1 egg
2 tsp granulated sugar
2 tsp salt
Sift together mustard and flour, heat oil to 400 degrees. Cut the fish into approximately seven 2 inch wedges. With a mixer, blend the flour mixture, water, egg, sugar, and salt. Dip each fillet into the batter, coating generously and then quickly drop into the oil.
Fry each fillet until dark golden brown, about 5 minutes. Remove and drain. Soybean oil and mustard flour are the secrets here. Thanks to Chad(?) for his help with this recipe. It should be pretty close to the real thing.
Boston Chicken & KFC Rotisserie Style Chicken Recipe
4 chicken breast halves w/skin
1/4 cup oil
1 tbs honey
1 tbs lime juice
1/4 tsp paprika season salt
Mix all ingredients well in saucepan and warm just to melt honey. Arrange chicken breasts skin-side-up in a square baking dish or pan, sprayed with Pam. Bake uncovered at 400 degrees about 35 to 40 minutes, basting chicken without turning them, 3 or 4 times during baking or until nicely browned. Immediately upon removing from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving.
1/4 cup oil
1 tbs honey
1 tbs lime juice
1/4 tsp paprika season salt
Mix all ingredients well in saucepan and warm just to melt honey. Arrange chicken breasts skin-side-up in a square baking dish or pan, sprayed with Pam. Bake uncovered at 400 degrees about 35 to 40 minutes, basting chicken without turning them, 3 or 4 times during baking or until nicely browned. Immediately upon removing from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving.
Saturday, May 9, 2020
Big Bucket In The Sky Chicken Recipe
1 chicken, cut up
3 cups self rising flour
1 tsp salt
2 envelopes tomato cup of soup (or 2 envelopes cream of tomato soup)
1 tbs paprika
2 packages Good Seasons Italian Dressing mix (dry packets)
1/4 pound butter
Place all ingredients except for butter in a bowl and stir, then add some of the mix to a plastic bag. Add chicken and shake. Put butter in a pan and place chicken on top. Bake at 350 degrees for 40 minutes.
3 cups self rising flour
1 tsp salt
2 envelopes tomato cup of soup (or 2 envelopes cream of tomato soup)
1 tbs paprika
2 packages Good Seasons Italian Dressing mix (dry packets)
1/4 pound butter
Place all ingredients except for butter in a bowl and stir, then add some of the mix to a plastic bag. Add chicken and shake. Put butter in a pan and place chicken on top. Bake at 350 degrees for 40 minutes.
Big Boy's (Shoney's or Bob's) Chicken Gravy Recipe
28 ounces chicken broth
1/2 tsp onion powder
1 tbs chicken bouillon powder
1/3 cup Bisquick
In blender, combine broth, onion powder, bouillon powder and Bisquick. Blend at high speed, about 1/2 minute or until smooth. Pour into saucepan and stir constantly over medium high heat, about 4 or 5 minutes until it comes to a boil, and is smooth and thickened a bit.
Serve at once. Can freeze up to 4 months.
1/2 tsp onion powder
1 tbs chicken bouillon powder
1/3 cup Bisquick
In blender, combine broth, onion powder, bouillon powder and Bisquick. Blend at high speed, about 1/2 minute or until smooth. Pour into saucepan and stir constantly over medium high heat, about 4 or 5 minutes until it comes to a boil, and is smooth and thickened a bit.
Serve at once. Can freeze up to 4 months.
Grandma's Moonshine Grape Wine Recipe (from a Tried and True Moonshiner)
2 cans (12 oz) frozen grape juice
3 - 1/2 cups of white granulated sugar
1/3 cake of yeast (Fleishmann's is best)
a large balloon and some strong string
one Gallon Jug
First, set the grape juice out to thaw, until slushy. Next, mix the sugar thoroughly in with the grape juice. Pour the sugar and juice into the gallon jug.
Dissolve the yeast in a cup of lukewarm water and add to the juice mixture in the gallon jug. Note: if the water is too warm, it will kill the active ingredient in the yeast that causes fermentation. Mix everything thoroughly. Now add just enough lukewarm water to fill the gallon jug up to about 2 inches below the neck. When this done, place the balloon over the top of the neck and secure tightly with string. Note: this must be an air tight fit .... if you have followed all directions carefully, the balloon will soon start to expand with the gas, caused by the fermentation. Store the mixture in a cool (but not cold) area, 60 to 75 degrees is ideal, for a period of from 3 to 6 weeks.
Check the balloon every other day. If the balloon expands too large, untie and allow the gas to escape and then retie, but be sure to retie tightly to make it air tight again. When the balloon ceases to expand, the wine is done.
NOTICE - Do not bottle the wine before it is done. Working wine (fermenting) can explode a bottle from the gas pressure of fermentation.
Strain your wine with a cheese cloth or a tea towel and pour into a bottle, using a snap-on type of cap or use a cork.
Store bottles on their sides in a cool, dark place. All that's left now to do, is ENJOY YOURSELF.
3 - 1/2 cups of white granulated sugar
1/3 cake of yeast (Fleishmann's is best)
a large balloon and some strong string
one Gallon Jug
First, set the grape juice out to thaw, until slushy. Next, mix the sugar thoroughly in with the grape juice. Pour the sugar and juice into the gallon jug.
Dissolve the yeast in a cup of lukewarm water and add to the juice mixture in the gallon jug. Note: if the water is too warm, it will kill the active ingredient in the yeast that causes fermentation. Mix everything thoroughly. Now add just enough lukewarm water to fill the gallon jug up to about 2 inches below the neck. When this done, place the balloon over the top of the neck and secure tightly with string. Note: this must be an air tight fit .... if you have followed all directions carefully, the balloon will soon start to expand with the gas, caused by the fermentation. Store the mixture in a cool (but not cold) area, 60 to 75 degrees is ideal, for a period of from 3 to 6 weeks.
Check the balloon every other day. If the balloon expands too large, untie and allow the gas to escape and then retie, but be sure to retie tightly to make it air tight again. When the balloon ceases to expand, the wine is done.
NOTICE - Do not bottle the wine before it is done. Working wine (fermenting) can explode a bottle from the gas pressure of fermentation.
Strain your wine with a cheese cloth or a tea towel and pour into a bottle, using a snap-on type of cap or use a cork.
Store bottles on their sides in a cool, dark place. All that's left now to do, is ENJOY YOURSELF.
Campfire Egg Custard
1 recipe biscuit dough
1 egg, well beaten
1 cup milk
handful of flour
1 tsp nutmeg
1/2 cup sugar
Line a small pie pan with plain biscuit dough rolled thin. In a separate bowl, mix together all remaining ingredients and pour it into the crust, using just a little wood so the fire won't be too hot. Bake it slowly until it "sets". It will "blubber up", or bubble, and then the bubbles will settle.
1 egg, well beaten
1 cup milk
handful of flour
1 tsp nutmeg
1/2 cup sugar
Line a small pie pan with plain biscuit dough rolled thin. In a separate bowl, mix together all remaining ingredients and pour it into the crust, using just a little wood so the fire won't be too hot. Bake it slowly until it "sets". It will "blubber up", or bubble, and then the bubbles will settle.
Apple Crisp, Easy
Peel and chop 4 or 5 apples into a casserole dish, then you mix 1/3 cup of honey with 1 tbsp of lemon juice and pour it over the apples.
Next you put 1/2 of flour in a separate dish and add 1/4 tsp of salt, 1/2 cup of brown sugar and a sprinkle of cinnamon. Mix these well, then add 1/4 cup of butter and rub it all together until it feels nice and mealy.
Put this over the top of the apples and honey mixture and bake in a pre-heated oven at 350 degrees for 45 minutes.
Next you put 1/2 of flour in a separate dish and add 1/4 tsp of salt, 1/2 cup of brown sugar and a sprinkle of cinnamon. Mix these well, then add 1/4 cup of butter and rub it all together until it feels nice and mealy.
Put this over the top of the apples and honey mixture and bake in a pre-heated oven at 350 degrees for 45 minutes.
Teabuns, Easy
3 cups flour
1 cup margarine
4 tsp baking powder
1 cup sugar
2 eggs
3/4 cup milk
1/2 cup raisins
pinch salt
Blend above ingredients with pastry cutter. Add eggs, milk and raisins. Mix together. Drop by spoonfuls on baking sheet. Bake 20 minutes at 375 degrees.
They are called "Easy Teabuns".
1 cup margarine
4 tsp baking powder
1 cup sugar
2 eggs
3/4 cup milk
1/2 cup raisins
pinch salt
Blend above ingredients with pastry cutter. Add eggs, milk and raisins. Mix together. Drop by spoonfuls on baking sheet. Bake 20 minutes at 375 degrees.
They are called "Easy Teabuns".
Old Fashioned Rice Pudding
1/3 cup rice
1 - 1/2 cups water
1/3 cup sugar
1 tsp cornstarch
1/4 tsp salt
1 - 1/3 cups milk
1 tbs butter or margarine
1/2 tsp vanilla
2 egg yolks, beaten
raisins (optional), cinnamon (optional)
Combine rice and water in medium saucepan. Bring to a boil. Reduce heat, cover and simmer 25 minutes, or until rice is very tender and most of water is absorbed.
Combine sugar, cornstarch and salt. Add milk and sugar mixture to rice. Heat to boiling; boil 1 minute, stirring constantly. Remove from heat.
Stir in butter and vanilla. Slowly stir about 1 cup of the hot rice mixture into beaten egg yolks in a bowl. Immediately pour back into saucepan. Cook over medium heat, stirring frequently, just until mixture starts to bubble.
Serve warm or chilled, plain or with favorite topping.
1 - 1/2 cups water
1/3 cup sugar
1 tsp cornstarch
1/4 tsp salt
1 - 1/3 cups milk
1 tbs butter or margarine
1/2 tsp vanilla
2 egg yolks, beaten
raisins (optional), cinnamon (optional)
Combine rice and water in medium saucepan. Bring to a boil. Reduce heat, cover and simmer 25 minutes, or until rice is very tender and most of water is absorbed.
Combine sugar, cornstarch and salt. Add milk and sugar mixture to rice. Heat to boiling; boil 1 minute, stirring constantly. Remove from heat.
Stir in butter and vanilla. Slowly stir about 1 cup of the hot rice mixture into beaten egg yolks in a bowl. Immediately pour back into saucepan. Cook over medium heat, stirring frequently, just until mixture starts to bubble.
Serve warm or chilled, plain or with favorite topping.
1-2-3 Tropical Pudding
2 cups rice, cooked
1 quart milk
1 can (8 oz) crushed pineapple, drained
2 packages (4 servings size) vanilla instant pudding
1/2 cup coconut sweetened flakes
1/4 cup pecans, chopped (optional)
1 can vanilla extract
2 cups frozen whipped topping, thawed
Prepare pudding with milk according to package directions. Stir in rice, crushed pineapple and coconut. Fold in whipped topping. Spoon into individual serving dishes and chill for 1 to 2 hours, garnish with pecans before serving.
1 quart milk
1 can (8 oz) crushed pineapple, drained
2 packages (4 servings size) vanilla instant pudding
1/2 cup coconut sweetened flakes
1/4 cup pecans, chopped (optional)
1 can vanilla extract
2 cups frozen whipped topping, thawed
Prepare pudding with milk according to package directions. Stir in rice, crushed pineapple and coconut. Fold in whipped topping. Spoon into individual serving dishes and chill for 1 to 2 hours, garnish with pecans before serving.
Fruit Fluff
1 - 1/2 cups rice, cooked and chilled
2 cups fruit cocktail, drained in light syrup
1/4 cups pecans, chopped
2 tbs granulated sugar
1 cup whipped topping
Add fruit and pecans to chilled rice. Fold sugar gradually into whipped topping. Fold into rice mixture before serving.
Serves 6.
2 cups fruit cocktail, drained in light syrup
1/4 cups pecans, chopped
2 tbs granulated sugar
1 cup whipped topping
Add fruit and pecans to chilled rice. Fold sugar gradually into whipped topping. Fold into rice mixture before serving.
Serves 6.
Friday, May 8, 2020
Apple Rice Cobbler
3 - 1/2 cups rice, cooked
1 package vanilla instant pudding & pie filling mix
2 - 1/2 cups milk
1/2 cup dairy sour cream
1/8 tsp cinnamon, ground
1/8 tsp nutmeg, if desired
1 can apple pie filling
1/3 cup raisins
1 - 1/2 tsp lemon juice
Prepare pudding according to package directions using 2 - 1/2 cups milk. Fold cooked rice, sour cream, cinnamon and nutmeg into hot pudding; set aside. Combine apple pie filling, raisins and lemon juice; mix well. Spoon about 1/3 cup of the pudding into 8 parfait or dessert dishes; top with about 1/4 cup of the apple mixture. Spoon remaining pudding on top of apple mixture. Sprinkle with cinnamon, if desired.
Serve warm or chilled.
1 package vanilla instant pudding & pie filling mix
2 - 1/2 cups milk
1/2 cup dairy sour cream
1/8 tsp cinnamon, ground
1/8 tsp nutmeg, if desired
1 can apple pie filling
1/3 cup raisins
1 - 1/2 tsp lemon juice
Prepare pudding according to package directions using 2 - 1/2 cups milk. Fold cooked rice, sour cream, cinnamon and nutmeg into hot pudding; set aside. Combine apple pie filling, raisins and lemon juice; mix well. Spoon about 1/3 cup of the pudding into 8 parfait or dessert dishes; top with about 1/4 cup of the apple mixture. Spoon remaining pudding on top of apple mixture. Sprinkle with cinnamon, if desired.
Serve warm or chilled.
Wednesday, May 6, 2020
Banana Split Dessert
1 package white cake mix
1 can (16 oz) crushed pineapple
1 package (16 oz) frozen strawberries
3 bananas
1 small package each of the following puddings: vanilla, strawberry, pineapple (vanilla can be substituted for the pineapple)
1/2 cup sugar
1/2 cup coconut
Drain the crushed pineapple and reserve the juice to use in the cake mix. Prepare the cake mix, using the pineapple juice in place of water, in a 9 x 13 baking pan, well greased and floured. When done place on a wire rack to cool. In a sauce pan add 1/4 cup of the sugar to the pineapple and cook over a medium heat until well blended. Repeat with the strawberries and remaining sugar. Remove and reserve the pineapple and strawberries.
Prepare the 3 puddings according to package instructions. Remove the cake from the baking pan and after cleaning, spread the pineapple pudding and cooked pineapple over the bottom. Sprinkle a small amount of the coconut on top. Using a bread knife cut the crust, thinly, from the bottom of the cake. Then cut the cake across about 1/2 inch thick and place that layer on top of the pineapple mix. Then spread a layer of strawberry pudding and the cooked strawberries on top. Sprinkle a little more of the coconut.
Slice another 1/2 layer from the prepared cake and place it on top of the strawberry mix. Spread the vanilla pudding over this and slice 2 to 3 bananas to cover. Prepare and spread a meringue (look under banana pudding recipe) and sprinkle the remaining coconut. Bake in a 400 degree oven for 10 minutes.
Serve warm or cold.
1 can (16 oz) crushed pineapple
1 package (16 oz) frozen strawberries
3 bananas
1 small package each of the following puddings: vanilla, strawberry, pineapple (vanilla can be substituted for the pineapple)
1/2 cup sugar
1/2 cup coconut
Drain the crushed pineapple and reserve the juice to use in the cake mix. Prepare the cake mix, using the pineapple juice in place of water, in a 9 x 13 baking pan, well greased and floured. When done place on a wire rack to cool. In a sauce pan add 1/4 cup of the sugar to the pineapple and cook over a medium heat until well blended. Repeat with the strawberries and remaining sugar. Remove and reserve the pineapple and strawberries.
Prepare the 3 puddings according to package instructions. Remove the cake from the baking pan and after cleaning, spread the pineapple pudding and cooked pineapple over the bottom. Sprinkle a small amount of the coconut on top. Using a bread knife cut the crust, thinly, from the bottom of the cake. Then cut the cake across about 1/2 inch thick and place that layer on top of the pineapple mix. Then spread a layer of strawberry pudding and the cooked strawberries on top. Sprinkle a little more of the coconut.
Slice another 1/2 layer from the prepared cake and place it on top of the strawberry mix. Spread the vanilla pudding over this and slice 2 to 3 bananas to cover. Prepare and spread a meringue (look under banana pudding recipe) and sprinkle the remaining coconut. Bake in a 400 degree oven for 10 minutes.
Serve warm or cold.
Famous Amos Chocolate Chip Cookies
1/2 pound butter or margarine
1 cup light brown sugar - packed
1 cup sugar
3 eggs
3 cups Bisquick
1 cup cornstarch
1/2 cup nonfat milk powder
2 tsp Sanka or coffee powder
1 tbs unsweetened cocoa powder
1 tbs Vanilla
12 oz semi-sweet chocolate pieces
4 oz pecans - well-chopped
With electric mixer at high speed, cream butter until light and fluffy. Beat in sugars, beating until very creamy. Beat in eggs, then each remaining ingredients, except chips and pecans. When dough is smooth, work in chips and pecans with spoon. Make grape-sized pieces of dough for each cookie, placing 1 inch apart on ungreased baking sheet. Bake at 350 degrees for 14 minutes or until golden brown. 12 dozen itsy bitsy cookies.
Freeze unbaked cookie dough to thaw, shape and bake in 4 months.
1 cup light brown sugar - packed
1 cup sugar
3 eggs
3 cups Bisquick
1 cup cornstarch
1/2 cup nonfat milk powder
2 tsp Sanka or coffee powder
1 tbs unsweetened cocoa powder
1 tbs Vanilla
12 oz semi-sweet chocolate pieces
4 oz pecans - well-chopped
With electric mixer at high speed, cream butter until light and fluffy. Beat in sugars, beating until very creamy. Beat in eggs, then each remaining ingredients, except chips and pecans. When dough is smooth, work in chips and pecans with spoon. Make grape-sized pieces of dough for each cookie, placing 1 inch apart on ungreased baking sheet. Bake at 350 degrees for 14 minutes or until golden brown. 12 dozen itsy bitsy cookies.
Freeze unbaked cookie dough to thaw, shape and bake in 4 months.
Cracker Barrel Fried Apples Recipe
2 cups Apple juice
4 large Golden Delicious apples with peel, 1/2" wedges
1/2 cup extra Apple juice
3 tbs cornstarch
1 tsp Apple pie spice
4 tbs sugar
Combine 2 cups apple juice and apples in a medium skillet. Simmer gently and turn apples often with spatula until fork tender but not mushy. Remove apples with a slotted spoon to oven dish. In blender puree 1/2 cup apple juice, cornstarch, spice and sugar. Blend a few seconds until smooth. Stir into hot juice in skillet and cook, stirring constantly on medium high until it bubbles and becomes thickened and smooth. Turn heat off. Pour over apples. Serve warm as side dish or dessert. Refrigerate to use in a few days or freeze.
4 large Golden Delicious apples with peel, 1/2" wedges
1/2 cup extra Apple juice
3 tbs cornstarch
1 tsp Apple pie spice
4 tbs sugar
Combine 2 cups apple juice and apples in a medium skillet. Simmer gently and turn apples often with spatula until fork tender but not mushy. Remove apples with a slotted spoon to oven dish. In blender puree 1/2 cup apple juice, cornstarch, spice and sugar. Blend a few seconds until smooth. Stir into hot juice in skillet and cook, stirring constantly on medium high until it bubbles and becomes thickened and smooth. Turn heat off. Pour over apples. Serve warm as side dish or dessert. Refrigerate to use in a few days or freeze.
Sweet Potato Souffle
3 cups boiled smashed sweet potatoes
1 cup white sugar
1/2 cup milk
2 eggs
1/2 stick margarine
1 tsp vanilla flavoring
Topping:
1 cup brown sugar
1 cup coconut
1 cup flour
1/3 cup melted margarine
1 cup chopped pecans
Mix all ingredients together. Then divide topping and mix half of it with the potato mixture. Spread remaining topping overall. Bake in oblong greased pan at 350 degrees for about 30 minutes. Marshmallows may be added on top during the last 2 to 3 minutes of baking. Mix 1/2 of topping in 1 bowl and put the remaining on top.
1 cup white sugar
1/2 cup milk
2 eggs
1/2 stick margarine
1 tsp vanilla flavoring
Topping:
1 cup brown sugar
1 cup coconut
1 cup flour
1/3 cup melted margarine
1 cup chopped pecans
Mix all ingredients together. Then divide topping and mix half of it with the potato mixture. Spread remaining topping overall. Bake in oblong greased pan at 350 degrees for about 30 minutes. Marshmallows may be added on top during the last 2 to 3 minutes of baking. Mix 1/2 of topping in 1 bowl and put the remaining on top.
Pear Preserves
15 cups peeled, cored, coarsely chopped pears
16 cups sugar
juice of 2 lemons
Mix the ingredients together and let soak overnight. Place in a large pot and cook over low heat, stirring occasionally, for 1 - 1/2 hours or until the spoon is coated with syrup when removed from the pot. Do not overcook. Store in sterilized jars, following general canning procedures.
Makes 5 pints.
16 cups sugar
juice of 2 lemons
Mix the ingredients together and let soak overnight. Place in a large pot and cook over low heat, stirring occasionally, for 1 - 1/2 hours or until the spoon is coated with syrup when removed from the pot. Do not overcook. Store in sterilized jars, following general canning procedures.
Makes 5 pints.
Monday, May 4, 2020
Strawberry Jam
2 quarts ripe strawberries, washed, stemmed and halved
10 cups sugar
1/2 cup lemon juice
Mix the berries with the sugar. Let stand overnight. Cook over low heat until the sugar dissolves, then turn up the heat and cook fast for 20 minutes, skimming off foam while cooking. Add the lemon juice and mix. Turn the heat to low and let simmer for 20 minutes more. Store in sterilized jars following general canning procedures.
Makes 5 half pints.
10 cups sugar
1/2 cup lemon juice
Mix the berries with the sugar. Let stand overnight. Cook over low heat until the sugar dissolves, then turn up the heat and cook fast for 20 minutes, skimming off foam while cooking. Add the lemon juice and mix. Turn the heat to low and let simmer for 20 minutes more. Store in sterilized jars following general canning procedures.
Makes 5 half pints.
Pear Cobbler
Be sure to use RIPE pears!
5 cups, peeled, cored and thinly sliced pears
1/8 tsp ginger
1 tbs self-rising flour
1 cup sugar
1/2 stick butter
3/4 cup water
Cobbler crust (separate recipe)
Preheat oven to 375 degrees. Spread the sliced pears over the bottom of a 10 x 10 inch baking pan (or over a crust at the bottom of the dish). Mix the flour, sugar, and ginger together and sprinkle over the pears. Pour the water evenly over the pears. Dot with butter. Place the top crust over the pear mixture and bake on the lower rack of the oven for 40 to 45 minutes.
Serves 8 to 10.
5 cups, peeled, cored and thinly sliced pears
1/8 tsp ginger
1 tbs self-rising flour
1 cup sugar
1/2 stick butter
3/4 cup water
Cobbler crust (separate recipe)
Preheat oven to 375 degrees. Spread the sliced pears over the bottom of a 10 x 10 inch baking pan (or over a crust at the bottom of the dish). Mix the flour, sugar, and ginger together and sprinkle over the pears. Pour the water evenly over the pears. Dot with butter. Place the top crust over the pear mixture and bake on the lower rack of the oven for 40 to 45 minutes.
Serves 8 to 10.
Apple Cobbler
3 lbs apples
1 tbs flour
1 - 1/4 cup sugar
3/4 stick butter or margarine
1/2 cup water
pinch salt
1 tsp nutmeg
cobbler crust (separate recipe)
Preheat oven to 375 degrees. Peel, core, and slice the apples and place them in a 10 by 10 inch baking dish, over a bottom crust if you like. Mix the sugar, salt, nutmeg, and flour together and spread over the apples. Pour the water over the apples and dot with the butter. Put a crust over the apple mixture and bake for 40 to 45 minutes.
Serves 8 to 10.
1 tbs flour
1 - 1/4 cup sugar
3/4 stick butter or margarine
1/2 cup water
pinch salt
1 tsp nutmeg
cobbler crust (separate recipe)
Preheat oven to 375 degrees. Peel, core, and slice the apples and place them in a 10 by 10 inch baking dish, over a bottom crust if you like. Mix the sugar, salt, nutmeg, and flour together and spread over the apples. Pour the water over the apples and dot with the butter. Put a crust over the apple mixture and bake for 40 to 45 minutes.
Serves 8 to 10.
Cobbler Crust
Cobbler Crust
Follow the general procedures here for making the crust and baking the cobbler in all the cobbler recipes that you see in our blog. The procedures here call for a crust on top and bottom, but if you prefer, you can omit the bottom crust, placing the fruit mixture, directly in the bottom of the dish and having a top crust only.
Follow the general procedures here for making the crust and baking the cobbler in all the cobbler recipes that you see in our blog. The procedures here call for a crust on top and bottom, but if you prefer, you can omit the bottom crust, placing the fruit mixture, directly in the bottom of the dish and having a top crust only.
- 3 cups plain flour
- 1 cup shortening
- ½ teaspoon salt
- 1/4 cup cold water
- 2 tablespoons sugar
California Fruit Salad Rose
This recipe is from the 1960's.
1 envelope Knox unflavored gelatin
2 tbs sugar
3/4 cup boiling water
1 - 1/4 cup Rose wine
1 cup thinly sliced peaches
1/2 cup sliced bananas
1/2 cup sliced strawberries
In a medium bowl, mix unflavored gelatin with sugar; add boiling water and stir until gelatin is completely dissolved. Stir in wine. Chill, stirring occasionally, until moisture is consistency of unbeaten egg whites. Fold in peaches, bananas and strawberries. Turn into 4-cup mold or bowl and chill until firm.
Serves 6.
1 envelope Knox unflavored gelatin
2 tbs sugar
3/4 cup boiling water
1 - 1/4 cup Rose wine
1 cup thinly sliced peaches
1/2 cup sliced bananas
1/2 cup sliced strawberries
In a medium bowl, mix unflavored gelatin with sugar; add boiling water and stir until gelatin is completely dissolved. Stir in wine. Chill, stirring occasionally, until moisture is consistency of unbeaten egg whites. Fold in peaches, bananas and strawberries. Turn into 4-cup mold or bowl and chill until firm.
Serves 6.
Banana Pudding - Mama's Style
2 lbs bananas, ripe but not mushy
Vanilla wafers (about 3 dozen)
2 cups milk (skim milk if you like)
1 can (14 oz) sweetened condensed milk
1 box (4.6 oz) cook and serve vanilla pudding mix
1 tsp vanilla extract
Slice the bananas and layer them with the vanilla wafers in a 1 - 1/2 quart casserole dish. Mix the milk and sweetened condensed milk together in a saucepan and let them get hot over medium heat but do not let them come to a boil. Using a wire whisk, stir in the pudding mix. Cook only until the pudding begins to thicken. Remove from the heat, add the vanilla, and pour over the bananas and vanilla wafers. Crush a few vanilla wafers and sprinkle them over the top. Serve warm.
Serves 8.
Vanilla wafers (about 3 dozen)
2 cups milk (skim milk if you like)
1 can (14 oz) sweetened condensed milk
1 box (4.6 oz) cook and serve vanilla pudding mix
1 tsp vanilla extract
Slice the bananas and layer them with the vanilla wafers in a 1 - 1/2 quart casserole dish. Mix the milk and sweetened condensed milk together in a saucepan and let them get hot over medium heat but do not let them come to a boil. Using a wire whisk, stir in the pudding mix. Cook only until the pudding begins to thicken. Remove from the heat, add the vanilla, and pour over the bananas and vanilla wafers. Crush a few vanilla wafers and sprinkle them over the top. Serve warm.
Serves 8.
Banana Pudding, World War II Style
2 lbs bananas
3 egg yolks
3 tbs flour
2 tsp vanilla extract
1/2 cup sugar
Vanilla wafers
1 large can (12 oz) evaporated milk
1 can water
1 cup dark Karo syrup
Mix the flour and sugar together in a bowl. Combine the evaporated milk, water, and Karo syrup in a saucepan and heat over medium heat just to the boiling point. Using a wire whisk, stir the flour and sugar mixture into the saucepan. Remove from the heat and slowly add the egg yolks, stirring with the whisk as you add them. Return the pan to the heat and cook for 3 minutes, stirring constantly, or until well heated and creamy. Cut the bananas into 1/2 inch slices. Layer them with the vanilla wafers in the bottom of a 1 - 1/2 quart baking dish, ending with vanilla wafers on top. Pour the custard mix over the bananas and wafers.
Meringue:
3 egg whites
2 tbs sugar
To make the meringue, beat the egg whites with an electric mixture on high speed; slowly add the sugar, beating until the whites are stiff. Spread over the top of the custard. Brown in a 400 degree oven for about 10 minutes.
3 egg yolks
3 tbs flour
2 tsp vanilla extract
1/2 cup sugar
Vanilla wafers
1 large can (12 oz) evaporated milk
1 can water
1 cup dark Karo syrup
Mix the flour and sugar together in a bowl. Combine the evaporated milk, water, and Karo syrup in a saucepan and heat over medium heat just to the boiling point. Using a wire whisk, stir the flour and sugar mixture into the saucepan. Remove from the heat and slowly add the egg yolks, stirring with the whisk as you add them. Return the pan to the heat and cook for 3 minutes, stirring constantly, or until well heated and creamy. Cut the bananas into 1/2 inch slices. Layer them with the vanilla wafers in the bottom of a 1 - 1/2 quart baking dish, ending with vanilla wafers on top. Pour the custard mix over the bananas and wafers.
Meringue:
3 egg whites
2 tbs sugar
To make the meringue, beat the egg whites with an electric mixture on high speed; slowly add the sugar, beating until the whites are stiff. Spread over the top of the custard. Brown in a 400 degree oven for about 10 minutes.
Hot and Spicy Chili Rice
2 cups brown rice
1/4 tsp red pepper flakes, or taste
2 - 1/2 tsp cumin powder
1 can black beans, rinsed and drained
1 can diced tomato, drained
1 - 1/2 cup onion, chopped
1 - 1/2 tbs chili powder
3/4 cup cheddar cheese, shredded low fat
Cook the rice according to package directions, adding the cumin and pepper flakes. While the rice is cooking, mix together the black beans, tomatoes, onions and chili powder and simmer 15 minutes or until thick. Serve over the rice and top with the cheese.
1/4 tsp red pepper flakes, or taste
2 - 1/2 tsp cumin powder
1 can black beans, rinsed and drained
1 can diced tomato, drained
1 - 1/2 cup onion, chopped
1 - 1/2 tbs chili powder
3/4 cup cheddar cheese, shredded low fat
Cook the rice according to package directions, adding the cumin and pepper flakes. While the rice is cooking, mix together the black beans, tomatoes, onions and chili powder and simmer 15 minutes or until thick. Serve over the rice and top with the cheese.
Hot Mushroom - Rice Soup
3/4 cup instant rice
1 lb mushrooms, sliced
2 cloves garlic, minced
1/4 cup medium picante sauce or salsa, as desired
2 tsp ground cumin
2 tbs Parmesan, grated
2 tsp vegetable oil
1 large onion, coarsely chopped
1/4 tsp dried oregano
Heat oil in large saucepan or Dutch oven; add mushrooms, onion and garlic. Cover and cook 10 minutes, stirring occasionally.
Add remaining ingredients; bring to a boil. Reduce heat, cover and simmer 5 minutes. Sprinkle with cheese, if desired.
1 lb mushrooms, sliced
2 cloves garlic, minced
1/4 cup medium picante sauce or salsa, as desired
2 tsp ground cumin
2 tbs Parmesan, grated
2 tsp vegetable oil
1 large onion, coarsely chopped
1/4 tsp dried oregano
Heat oil in large saucepan or Dutch oven; add mushrooms, onion and garlic. Cover and cook 10 minutes, stirring occasionally.
Add remaining ingredients; bring to a boil. Reduce heat, cover and simmer 5 minutes. Sprinkle with cheese, if desired.
Quick Fried Rice
1 cup instant brown rice
1/2 cup yellow squash, sliced
1/2 cup sweet red pepper, diced
1/2 cup green onion, chopped with tops
1 tbs margarine
2 eggs, lightly beaten
2 tsp soy sauce
1 - 1/4 cup water
In a medium saucepan, combine rice and water. Heat to boiling. Cover, reduce heat to low and simmer 10 minutes or until liquid is absorbed and rice is tender. Remove lid and allow to cook while vegetables cook.
In a medium sized nonstick skillet, cook and stir squash, pepper and onion in margarine over medium-low heat for 5 minutes. Add egg; continue to cook and stir just until eggs are cooked, about 2 minutes. Add rice to vegetable mixture; sprinkle with soy sauce. Cover skillet and cook over low heat 5 minutes or until rice is heated.
Serves 4.
1/2 cup yellow squash, sliced
1/2 cup sweet red pepper, diced
1/2 cup green onion, chopped with tops
1 tbs margarine
2 eggs, lightly beaten
2 tsp soy sauce
1 - 1/4 cup water
In a medium saucepan, combine rice and water. Heat to boiling. Cover, reduce heat to low and simmer 10 minutes or until liquid is absorbed and rice is tender. Remove lid and allow to cook while vegetables cook.
In a medium sized nonstick skillet, cook and stir squash, pepper and onion in margarine over medium-low heat for 5 minutes. Add egg; continue to cook and stir just until eggs are cooked, about 2 minutes. Add rice to vegetable mixture; sprinkle with soy sauce. Cover skillet and cook over low heat 5 minutes or until rice is heated.
Serves 4.
Raisin Rice
1 cup rice
1/2 cup raisins
3 tbs sugar
1/2 tsp grated lemon peel
1/2 tsp turmeric
1/2 tsp salt
1 tbs butter or magarine
2 - 1/2 cups boiling water
Preheat oven to 350 degrees. Place all ingredients in a 3 quart baking dish. Stir to mix thoroughly. Cover. Bake until liquid is tender, about 35 minutes.
1/2 cup raisins
3 tbs sugar
1/2 tsp grated lemon peel
1/2 tsp turmeric
1/2 tsp salt
1 tbs butter or magarine
2 - 1/2 cups boiling water
Preheat oven to 350 degrees. Place all ingredients in a 3 quart baking dish. Stir to mix thoroughly. Cover. Bake until liquid is tender, about 35 minutes.
Bennigan's Potato Soup Recipe
1 - 3/4 ounces ham base
2 quarts chicken stock
8 oz yellow onion - diced
6 oz margarine (two 3 oz. measurements)
2 lbs potatoes - cut bite size
1 - 1/2 tsp black pepper
2 cups milk
3 oz flour
Combine chicken stock in sauce pan with ham base. Stir until lumps are gone. In separate stock pot; melt first 3 oz. margarine measurement; add onion and saute until transparent. Add potato bite size pieces and pepper. Add chicken stock mix and stir until well mixed. Bring mixture to a boil.
In small pan, melt second 3 oz. margarine measure and add flour to create a roux. It should be light brown in color. When stock comes to a boil, add roux with a wire whisk. This will cause the soup to start thickening. Return to a boil. Slowly add the milk. If the soup is too thin, make additional roux and add it to the soup. If you need to do this, be sure to cook the roux until a tan color. This will get rid of the raw flour taste. If the soup is too thick, thin it out with more milk.
2 quarts chicken stock
8 oz yellow onion - diced
6 oz margarine (two 3 oz. measurements)
2 lbs potatoes - cut bite size
1 - 1/2 tsp black pepper
2 cups milk
3 oz flour
Combine chicken stock in sauce pan with ham base. Stir until lumps are gone. In separate stock pot; melt first 3 oz. margarine measurement; add onion and saute until transparent. Add potato bite size pieces and pepper. Add chicken stock mix and stir until well mixed. Bring mixture to a boil.
In small pan, melt second 3 oz. margarine measure and add flour to create a roux. It should be light brown in color. When stock comes to a boil, add roux with a wire whisk. This will cause the soup to start thickening. Return to a boil. Slowly add the milk. If the soup is too thin, make additional roux and add it to the soup. If you need to do this, be sure to cook the roux until a tan color. This will get rid of the raw flour taste. If the soup is too thick, thin it out with more milk.
Fried Squash
1 lb squash, washed and sliced
1 cups cornmeal
1/4 cup self-rising flour
1 tsp salt
1 egg, beaten
1 tsp dried celery leaves, crushed
1 cup milk
cooking oil
Sprinkle the squash slices with the salt. Mix the egg and milk together in a bowl. Put in the squash and stir lightly to coat. Mix together the cornmeal, flour, and celery leaves. Batter the squash slices by dipping them in the cornmeal mixture.
Heat oil, 1 inch deep, in a frying pan over medium high heat; add the squash slices in increments and fry. Remove the slices as they brown and add more until they are all cooked. Do not crowd the squash in the pan, so that they will cook evenly.
1 cups cornmeal
1/4 cup self-rising flour
1 tsp salt
1 egg, beaten
1 tsp dried celery leaves, crushed
1 cup milk
cooking oil
Sprinkle the squash slices with the salt. Mix the egg and milk together in a bowl. Put in the squash and stir lightly to coat. Mix together the cornmeal, flour, and celery leaves. Batter the squash slices by dipping them in the cornmeal mixture.
Heat oil, 1 inch deep, in a frying pan over medium high heat; add the squash slices in increments and fry. Remove the slices as they brown and add more until they are all cooked. Do not crowd the squash in the pan, so that they will cook evenly.
Summer Squash with Onions
Squash needs little or no water when cooked covered.
2 lbs yellow squash
1/2 stick butter or margarine, or 3 tbs bacon drippings
1 cup chopped onions
salt to taste
Wash the squash under cold running water while rubbing your hands over the squash to remove any grit. Cut the squash into 1/2 inch slices and place in a pan or bowl of cold water. Dip the squash pieces out of the water and put them in a pot with the butter, onion and salt. Cover and cook over medium heat for 15 minutes, stirring often. Turn off the heat and let sit for 15 minutes.
Serves 6 to 8.
2 lbs yellow squash
1/2 stick butter or margarine, or 3 tbs bacon drippings
1 cup chopped onions
salt to taste
Wash the squash under cold running water while rubbing your hands over the squash to remove any grit. Cut the squash into 1/2 inch slices and place in a pan or bowl of cold water. Dip the squash pieces out of the water and put them in a pot with the butter, onion and salt. Cover and cook over medium heat for 15 minutes, stirring often. Turn off the heat and let sit for 15 minutes.
Serves 6 to 8.
Southern Style Turnip Greens
Buy greens that are not withered. Fresh turnip greens should have good green color with green stems. If the stems are purple and the leaves are little, the greens didn't grow fast enough and will usually be tough.
2 - 1/2 lbs fresh turnip greens
2 slices salt pork (1/4 inch thick and 3 inches long)
4 cups hot water
salt to taste
To get the greens ready for cooking, first pick out the large stems. Rinse the leaves in cold water containing 1 tbs salt. Repeat 3 or 4 times, then drain the greens. Place the greens in a large pot with 4 cups hot water, pushing them down at the sides (the hot water will make them shrink faster). Let cook over medium heat until tender, about 45 minutes. But occasionally check the stems for tenderness after about 20 minutes, as some greens harvested in the spring of the year take only that long to cook.
Remove the greens from the pot and chop them, using a sharp knife and a fork. In another pot, fry the salt pork until done on both sides. Remove the salt pork, leaving the drippings. Place the greens in the drippings and add the salt. Simmer for 15 minutes, adding 2 or 3 tbs hot water.if needed.
Serves 4 to 6.
2 - 1/2 lbs fresh turnip greens
2 slices salt pork (1/4 inch thick and 3 inches long)
4 cups hot water
salt to taste
To get the greens ready for cooking, first pick out the large stems. Rinse the leaves in cold water containing 1 tbs salt. Repeat 3 or 4 times, then drain the greens. Place the greens in a large pot with 4 cups hot water, pushing them down at the sides (the hot water will make them shrink faster). Let cook over medium heat until tender, about 45 minutes. But occasionally check the stems for tenderness after about 20 minutes, as some greens harvested in the spring of the year take only that long to cook.
Remove the greens from the pot and chop them, using a sharp knife and a fork. In another pot, fry the salt pork until done on both sides. Remove the salt pork, leaving the drippings. Place the greens in the drippings and add the salt. Simmer for 15 minutes, adding 2 or 3 tbs hot water.if needed.
Serves 4 to 6.
Sunday, May 3, 2020
Dried Black-Eyed Peas (Southern Style)
1 lb dried black-eyed peas
1 tbs finely chopped onions
4 oz salt pork
1 tsp salt
2 quarts water
1/2 tsp crushed red pepper (optional)
Soak the black-eyed peas in warm water for 2 hours. While the peas are soaking, put the salt pork into a pot with the water and let come to a boil. Reduce the heat to low and let simmer for 45 minutes. Add the peas, onion, salt, and, if you like, crushed red pepper. Let cook for about 45 minutes, adding water if needed.
Serves 4 to 6.
1 tbs finely chopped onions
4 oz salt pork
1 tsp salt
2 quarts water
1/2 tsp crushed red pepper (optional)
Soak the black-eyed peas in warm water for 2 hours. While the peas are soaking, put the salt pork into a pot with the water and let come to a boil. Reduce the heat to low and let simmer for 45 minutes. Add the peas, onion, salt, and, if you like, crushed red pepper. Let cook for about 45 minutes, adding water if needed.
Serves 4 to 6.
Buttered Okra
1 lb fresh okra
1 cup water
1/2 stick butter or margarine
1 tsp oil
In a pot, add the butter and salt to the water and bring to a boil over medium heat. Add the okra. Cover the pot and let the okra simmer for 8 to 10 minutes or just until tender. Stir occasionally to cook evenly.
Serves 4 to 6.
1 cup water
1/2 stick butter or margarine
1 tsp oil
In a pot, add the butter and salt to the water and bring to a boil over medium heat. Add the okra. Cover the pot and let the okra simmer for 8 to 10 minutes or just until tender. Stir occasionally to cook evenly.
Serves 4 to 6.
Fried Okra
1 lb fresh okra
1/2 cup self-rising flour
1 cup self-rising cornmeal
1 cup cooking oil
Rinse the okra and dry with a paper towel. Cut the pods into 1/2 inch pieces, removing the tops. In a bowl, mix together the cornmeal, flour, and salt. Add the okra pieces to the bowl, stirring to coat with the cornmeal mixture, and then let sit for a few minutes. Stir again. When the breading clings to the okra, shake the bowl - the excess breading will go to the bottom.
Heat the oil over medium high heat in a frying pan large enough to allow the okra room to cook evenly. Spoon the okra out of the bowl and fry in the hot oil until browned all over, about 10 to 15 minutes. Drain the okra on paper towels before serving.
Serves 6.
1/2 cup self-rising flour
1 cup self-rising cornmeal
1 cup cooking oil
Rinse the okra and dry with a paper towel. Cut the pods into 1/2 inch pieces, removing the tops. In a bowl, mix together the cornmeal, flour, and salt. Add the okra pieces to the bowl, stirring to coat with the cornmeal mixture, and then let sit for a few minutes. Stir again. When the breading clings to the okra, shake the bowl - the excess breading will go to the bottom.
Heat the oil over medium high heat in a frying pan large enough to allow the okra room to cook evenly. Spoon the okra out of the bowl and fry in the hot oil until browned all over, about 10 to 15 minutes. Drain the okra on paper towels before serving.
Serves 6.
Collard Greens
3 lbs collard greens
1 quart hot water
1 cup lean ham pieces
2 tsp salt
3 tbs cooking oil
1 tsp sugar (optional)
Was the collard greens, remove the stems and any bad spots, and then chop or shred. Cook the ham pieces slowly in the oil until crisp. Add the water and simmer for about 10 minutes. Remove the ham and set it aside. Add the salt, sugar, and collard greens to the pot. Turn the heat to medium high and let the water begin to boil. Stir, then turn the heat to low.
Let the greens cook slowly, adding a little hot water if needed to keep them moist, until tender, about 45 minutes. Mash a stem to check for tenderness. Once the collards are tender, you can chop them smaller before serving if you like. You can also add the ham to the greens if you wish.
Serves 6 to 8.
1 quart hot water
1 cup lean ham pieces
2 tsp salt
3 tbs cooking oil
1 tsp sugar (optional)
Was the collard greens, remove the stems and any bad spots, and then chop or shred. Cook the ham pieces slowly in the oil until crisp. Add the water and simmer for about 10 minutes. Remove the ham and set it aside. Add the salt, sugar, and collard greens to the pot. Turn the heat to medium high and let the water begin to boil. Stir, then turn the heat to low.
Let the greens cook slowly, adding a little hot water if needed to keep them moist, until tender, about 45 minutes. Mash a stem to check for tenderness. Once the collards are tender, you can chop them smaller before serving if you like. You can also add the ham to the greens if you wish.
Serves 6 to 8.
Pickled Beets
2 cans (16 oz each) sliced beets
1/2 cup sugar
1/4 cup vinegar
1 tbs pickling spice
Drain the juice from one of the cans of beets into a pot. Add the vinegar, sugar, and pickling spice; stir, and let come to a boil. Remove immediately from the stove. Drain the second can of beets, discard the juice and add the beets from both cans to the pot. Let the beets cool and then refrigerate until ready to serve.
1/2 cup sugar
1/4 cup vinegar
1 tbs pickling spice
Drain the juice from one of the cans of beets into a pot. Add the vinegar, sugar, and pickling spice; stir, and let come to a boil. Remove immediately from the stove. Drain the second can of beets, discard the juice and add the beets from both cans to the pot. Let the beets cool and then refrigerate until ready to serve.
Baked Beans (NOT Lib's beans!)
2 cans (16 oz each) pork n beans, drained
1/2 cup ketchup
1 can (16 oz) tomato paste
2 tbs molasses
1 can (6 oz) tomato paste
2 tbs brown sugar
1/4 cup finely chopped onion
2 strips bacon
Preheat oven to 400 degrees. Place all the ingredients, except the bacon, in a bowl. Stir until well mixed. Pour the beans into a baking pan and lay the bacon on top. Bake uncovered for 30 to 40 minutes.
Serves 8 to 10.
1/2 cup ketchup
1 can (16 oz) tomato paste
2 tbs molasses
1 can (6 oz) tomato paste
2 tbs brown sugar
1/4 cup finely chopped onion
2 strips bacon
Preheat oven to 400 degrees. Place all the ingredients, except the bacon, in a bowl. Stir until well mixed. Pour the beans into a baking pan and lay the bacon on top. Bake uncovered for 30 to 40 minutes.
Serves 8 to 10.
Chow-Chow
The perfect mate for dried beans. Chop the vegetables fine or coarse as you prefer.
3 tbs pickling spice
1 small cabbage, chopped
2 tbs salt
2 cups chopped green tomatoes
4 cups water
2 cups vinegar
4 medium red bell peppers, seeded and chopped
1 cup sugar
1 hot pepper pod, chopped
2 cups chopped onion
Add the pickling spice and salt to the water in a small pot. Bring to a boil and let boil for 10 minutes. Mix all the remaining ingredients together in a large pot and add the spiced water, pouring it through a strainer. Let cook slowly for 35 to 45 minutes, stirring often. Taste for seasoning. Store in sterile half-pint jars or refrigerate.
Makes about 12 jars.
3 tbs pickling spice
1 small cabbage, chopped
2 tbs salt
2 cups chopped green tomatoes
4 cups water
2 cups vinegar
4 medium red bell peppers, seeded and chopped
1 cup sugar
1 hot pepper pod, chopped
2 cups chopped onion
Add the pickling spice and salt to the water in a small pot. Bring to a boil and let boil for 10 minutes. Mix all the remaining ingredients together in a large pot and add the spiced water, pouring it through a strainer. Let cook slowly for 35 to 45 minutes, stirring often. Taste for seasoning. Store in sterile half-pint jars or refrigerate.
Makes about 12 jars.
Pinto Beans with Corn
1 lb dry pinto beans
2 pkgs (10 oz each) frozen corn, or 4 cups frozen corn, or 4 cups fresh, cut from the cob
1/4 lb country side meat or salt pork
2 tsp salt
Wash the beans by putting them in a large bowl with warm water. Stir them around with your fingers until the water becomes cloudy, then drain. Rise the beans and drain again. Place the beans in a 2 quart pot and fill with hot water to a level about 3 inches over the beans. Add the side meat and salt. Cover the pot and simmer for 2 - 1/2 hours or until the beans are tender (stir occasionally, checking to be sure there is enough liquid).
Pintos should have a sauce like juice when they are done. Cook a bit longer if necessary for more of the juice to be absorbed. Add the corn and let simmer for 20 minutes. Stir occasionally, adding hot water if needed.
Serves 6 to 8. (See Chow-Chow for side dish)
2 pkgs (10 oz each) frozen corn, or 4 cups frozen corn, or 4 cups fresh, cut from the cob
1/4 lb country side meat or salt pork
2 tsp salt
Wash the beans by putting them in a large bowl with warm water. Stir them around with your fingers until the water becomes cloudy, then drain. Rise the beans and drain again. Place the beans in a 2 quart pot and fill with hot water to a level about 3 inches over the beans. Add the side meat and salt. Cover the pot and simmer for 2 - 1/2 hours or until the beans are tender (stir occasionally, checking to be sure there is enough liquid).
Pintos should have a sauce like juice when they are done. Cook a bit longer if necessary for more of the juice to be absorbed. Add the corn and let simmer for 20 minutes. Stir occasionally, adding hot water if needed.
Serves 6 to 8. (See Chow-Chow for side dish)
Fresh Stewed Corn
When cutting corn from the cob, use a sharp knife and make two complete cuts. Cut off the tip of the grain first, then cut or scrape next to the cob. As you cut the corn off the cob, look for and pull off embedded silks.
5 to 6 ears of corn
1 tbs flour
1 tsp salt
2 tbs bacon fat, or 1/2 stick butter or drippings from 2 slices of fried salt pork
1 cup water
In a bowl, stir the flour, salt, and water into the corn that has been removed from the cob; then place the corn mixture in a pot. Cook over medium heat until the corn gets very hot, stirring 3 or 4 times. Add the fat or butter. Reduce heat to low and let simmer for 15 minutes.
Serves 4 to 6.
5 to 6 ears of corn
1 tbs flour
1 tsp salt
2 tbs bacon fat, or 1/2 stick butter or drippings from 2 slices of fried salt pork
1 cup water
In a bowl, stir the flour, salt, and water into the corn that has been removed from the cob; then place the corn mixture in a pot. Cook over medium heat until the corn gets very hot, stirring 3 or 4 times. Add the fat or butter. Reduce heat to low and let simmer for 15 minutes.
Serves 4 to 6.
Green Beans
Buy small slender beans that are fresh looking and not withered.
2 lbs fresh green beans
1/4 lb country side meat
1 - 1/2 quarts water
1/2 tsp sugar
1 tsp salt
Wash the beans; break off and discard a small piece from each end. Leave the beans whole or break them into pieces the size you like. Cut three slits in the side meat and rinse it with warm water. Place it in a pot with the water, sugar, and salt. Bring to a boil. Reduce the heat to low and cook for 45 minutes.
Add the beans to the pot. Bring the water to a boil again, then reduce the heat to low and cook the beans slowly, stirring often, for about 35 minutes. Add a little hot water if needed. There should be very little water left in the pot when done.
Serves 6.
2 lbs fresh green beans
1/4 lb country side meat
1 - 1/2 quarts water
1/2 tsp sugar
1 tsp salt
Wash the beans; break off and discard a small piece from each end. Leave the beans whole or break them into pieces the size you like. Cut three slits in the side meat and rinse it with warm water. Place it in a pot with the water, sugar, and salt. Bring to a boil. Reduce the heat to low and cook for 45 minutes.
Add the beans to the pot. Bring the water to a boil again, then reduce the heat to low and cook the beans slowly, stirring often, for about 35 minutes. Add a little hot water if needed. There should be very little water left in the pot when done.
Serves 6.
Saturday, May 2, 2020
Spring Vegetable Pot
2 cups fresh shelled green peas
1 lb small new potatoes
6 asparagus spears, cut into 4 pcs
1/2 stick butter
2 tbs flour
1/4 cup water
1 small can (5 oz) evaporated milk
salt and pepper to taste
Scrape or peel the potatoes. Cook the peas at a slow boil in a quart of water for 30 minutes. Add the potatoes, and add some hot water to the pot, if needed to cover the vegetables. Boil for 20 minutes more.
Add the asparagus and butter and simmer until the asparagus is tender, about 10 minutes. Add the evaporated milk. Mix together the flour and water and add the paste to the pot, a little at a time to thicken the liquid into a cream sauce. Add salt and pepper. Cover and turn off the heat. Let sit for about 10 minutes for the flavor to ripen.
1 lb small new potatoes
6 asparagus spears, cut into 4 pcs
1/2 stick butter
2 tbs flour
1/4 cup water
1 small can (5 oz) evaporated milk
salt and pepper to taste
Scrape or peel the potatoes. Cook the peas at a slow boil in a quart of water for 30 minutes. Add the potatoes, and add some hot water to the pot, if needed to cover the vegetables. Boil for 20 minutes more.
Add the asparagus and butter and simmer until the asparagus is tender, about 10 minutes. Add the evaporated milk. Mix together the flour and water and add the paste to the pot, a little at a time to thicken the liquid into a cream sauce. Add salt and pepper. Cover and turn off the heat. Let sit for about 10 minutes for the flavor to ripen.
Country Style Cole Slaw
This is an old recipe in the southern US.
1/2 cup mayonnaise
2 tbs sugar
2 tbs cider vinegar
3/4 tsp salt
1/4 tsp dry mustard
1/8 tsp celery seeds
4 cups coarsely shredded cabbage
3/4 cup coarsely shredded carrots
1/2 cup diced green pepper
2 tbs sliced green onions
In medium bowl stir together first 6 ingredients. Add remaining ingredients; toss to coat well. Cover; chill at least 2 hours.
Makes 4 cups.
1/2 cup mayonnaise
2 tbs sugar
2 tbs cider vinegar
3/4 tsp salt
1/4 tsp dry mustard
1/8 tsp celery seeds
4 cups coarsely shredded cabbage
3/4 cup coarsely shredded carrots
1/2 cup diced green pepper
2 tbs sliced green onions
In medium bowl stir together first 6 ingredients. Add remaining ingredients; toss to coat well. Cover; chill at least 2 hours.
Makes 4 cups.
Old-Fashioned Potato Salad
1 cup mayonnaise
2 eggs, hard-cooked, chopped
1 cup minced onion
3 lbs potatoes, cooked, peeled, cubed (about 6 cups)
3 tbs white vinegar
2 tsp salt
2 cups sliced celery
1/4 tsp pepper
In a large bowl stir together mayonnaise, onion, vinegar, salt, pepper and eggs. Add potatoes and celery; toss to coat well. Cover; refrigerate for at least 4 hours. If desired, sprinkle with paprika.
Makes about 8 cups.
2 eggs, hard-cooked, chopped
1 cup minced onion
3 lbs potatoes, cooked, peeled, cubed (about 6 cups)
3 tbs white vinegar
2 tsp salt
2 cups sliced celery
1/4 tsp pepper
In a large bowl stir together mayonnaise, onion, vinegar, salt, pepper and eggs. Add potatoes and celery; toss to coat well. Cover; refrigerate for at least 4 hours. If desired, sprinkle with paprika.
Makes about 8 cups.
Onion Butter
1 envelope Lipton Onion Soup mix
1 container (8 oz) whipped butter or 1/2 lb butter or margarine, softened
Thoroughly blend and store covered in refrigerator. Makes 1 - 1/4 cups
Onion buttered bread: Spread between slices of French or Italian bread; wrap in foil and heat in 375 degree oven 15 to 20 minutes.
1 container (8 oz) whipped butter or 1/2 lb butter or margarine, softened
Thoroughly blend and store covered in refrigerator. Makes 1 - 1/4 cups
Onion buttered bread: Spread between slices of French or Italian bread; wrap in foil and heat in 375 degree oven 15 to 20 minutes.
Basic Barbecue Sauce
1 cup molasses
1 cup prepared mustard
1 cup vinegar
Mix molasses and mustard; stir in vinegar. Cover and refrigerate. Makes 3 cups.
Variation for Tomato Barbecue Sauce; Add 1 cup catsup to Basic Barbecue Sauce. Yields 1 quart.
1 cup prepared mustard
1 cup vinegar
Mix molasses and mustard; stir in vinegar. Cover and refrigerate. Makes 3 cups.
Variation for Tomato Barbecue Sauce; Add 1 cup catsup to Basic Barbecue Sauce. Yields 1 quart.
Tartar Sauce
1 cup mayonnaise
2 tbs dill pickle relish
1 tbs lemon juice
1/2 tsp salt
1 tsp hot sauce
1 small cucumber, finely chopped
black pepper to taste
Mix all the ingredients together well and refrigerate until ready to serve.
2 tbs dill pickle relish
1 tbs lemon juice
1/2 tsp salt
1 tsp hot sauce
1 small cucumber, finely chopped
black pepper to taste
Mix all the ingredients together well and refrigerate until ready to serve.
French Fried Onions
2 large onions
1/2 cup all purpose flour
2/3 cup milk
1/2 tsp salt
vegetable oil
Cut cleaned onion into 1/4 inch slices. Separate into rings. Soak onion rings in milk and then dip in flour seasoned with 1/2 tsp salt. Fry a few at a time in cooking oil heated to 375 degrees. Cook until lightly browned, 2 to 3 minutes. Drain on paper towels. Sprinkle with salt.
4 servings.
1/2 cup all purpose flour
2/3 cup milk
1/2 tsp salt
vegetable oil
Cut cleaned onion into 1/4 inch slices. Separate into rings. Soak onion rings in milk and then dip in flour seasoned with 1/2 tsp salt. Fry a few at a time in cooking oil heated to 375 degrees. Cook until lightly browned, 2 to 3 minutes. Drain on paper towels. Sprinkle with salt.
4 servings.
Candied Yams, Southern Style
1 - 1/2 lbs sweet potato, peeled and thinly sliced
1/4 cup sugar
1/2 stick butter, melted
1/4 cup water
Wash the potatoes. Peel and thinly slice them one at a time, placing the slices in a bowl or pan of cold water to keep their color. Put the raw potato slices in a 9 x 13 baking dish. Mix together the other ingredients and spoon over the potatoes.
Put in a 375 degree oven on the lower rack and let cook uncovered for 35 to 40 minutes. The yams should have little or no juice in them when done.
1/4 cup sugar
1/2 stick butter, melted
1/4 cup water
Wash the potatoes. Peel and thinly slice them one at a time, placing the slices in a bowl or pan of cold water to keep their color. Put the raw potato slices in a 9 x 13 baking dish. Mix together the other ingredients and spoon over the potatoes.
Put in a 375 degree oven on the lower rack and let cook uncovered for 35 to 40 minutes. The yams should have little or no juice in them when done.
Boston Baked Beans
This is the old-time, real Baked Bean recipe.
1 lb (2 cups) dried peas, marrow, Great Northern or Navy Beans
2 quarts water
1 onion, chopped
1/4 lb salt pork
3/4 cup unsulphured Molasses
1 tsp salt
1 tsp dry mustard
Rinse beans in cold water and drain. Place in large saucepan and add water. Bring to a boil and boil for 2 minutes. Remove from heat, cover loosely and let stand for 1 hour. Return to heat and bring to a boil; cover and simmer gently over low heat for 1 hour until beans are tender. Drain beans and reserve liquid.
Turn beans into 2 - 1/2 quart bean pot or casserole; add onion and mix lightly. Cut through surface of salt pork every 1/2 inch, making cuts about 1 inch deep. Bury pork in beans. Mix 2 cups reserved bean liquid with molasses, salt and dry mustard; pour over beans. Cover and bake in 300 degree oven for 5 to 6 hours. Check beans about once an hour and add additional bean liquid or water if the beans become dry; at the beginning of the cooking time the beans should be covered with liquid, and at the end of cooking the beans should be very moist and coated with syrupy liquid.
Serves 8.
1 lb (2 cups) dried peas, marrow, Great Northern or Navy Beans
2 quarts water
1 onion, chopped
1/4 lb salt pork
3/4 cup unsulphured Molasses
1 tsp salt
1 tsp dry mustard
Rinse beans in cold water and drain. Place in large saucepan and add water. Bring to a boil and boil for 2 minutes. Remove from heat, cover loosely and let stand for 1 hour. Return to heat and bring to a boil; cover and simmer gently over low heat for 1 hour until beans are tender. Drain beans and reserve liquid.
Turn beans into 2 - 1/2 quart bean pot or casserole; add onion and mix lightly. Cut through surface of salt pork every 1/2 inch, making cuts about 1 inch deep. Bury pork in beans. Mix 2 cups reserved bean liquid with molasses, salt and dry mustard; pour over beans. Cover and bake in 300 degree oven for 5 to 6 hours. Check beans about once an hour and add additional bean liquid or water if the beans become dry; at the beginning of the cooking time the beans should be covered with liquid, and at the end of cooking the beans should be very moist and coated with syrupy liquid.
Serves 8.
Candied Sweet Potatoes
1 cup Karo Dark Corn Syrup
12 medium sweet potatoes, cooked, peeled and halved lengthwise
1/2 cup firmly packed dark brown sugar
1 tbs corn oil margarine
In a small saucepan, heat corn syrup, brown syrup and margarine to boiling; reduce heat and simmer 5 minutes. Pour 1/2 cup of the syrup into 13 x 9 x 2-inch baking dish. Arrange potatoes, overlapping if necessary, in syrup. Top with remaining syrup. Bake in 350 degree oven, basting often, for 20 minutes, until well glazed.
12 servings.
12 medium sweet potatoes, cooked, peeled and halved lengthwise
1/2 cup firmly packed dark brown sugar
1 tbs corn oil margarine
In a small saucepan, heat corn syrup, brown syrup and margarine to boiling; reduce heat and simmer 5 minutes. Pour 1/2 cup of the syrup into 13 x 9 x 2-inch baking dish. Arrange potatoes, overlapping if necessary, in syrup. Top with remaining syrup. Bake in 350 degree oven, basting often, for 20 minutes, until well glazed.
12 servings.
Hush Puppies
vegetable oil to one inch in large skillet
2 - 1/4 cups yellow cornmeal
1 tsp salt
2 tbs finely chopped onion
3/4 tsp baking soda
1 - 1/2 cups buttermilk
Heat oil to 375 degrees. Mix cornmeal, salt, onion, and baking soda. Stir in buttermilk. Drop by spoonfuls into hot oil. Fry until brown, about 2 minutes.
Makes about 2 dozen hush puppies.
2 - 1/4 cups yellow cornmeal
1 tsp salt
2 tbs finely chopped onion
3/4 tsp baking soda
1 - 1/2 cups buttermilk
Heat oil to 375 degrees. Mix cornmeal, salt, onion, and baking soda. Stir in buttermilk. Drop by spoonfuls into hot oil. Fry until brown, about 2 minutes.
Makes about 2 dozen hush puppies.
Friday, May 1, 2020
Biscuit Mix
4 - 1/2 cups all purpose flour
5 tsp baking powder
1 tsp salt
5 tbs solid shortening
3 tbs unsalted butter
Cut up in a large bowl. Whisk together dry ingredients. With electric mixer on low, or #2 of a 3-speed mixer, cut in fats until uniform in texture and fat particles are no longer visible. Remove from mixer. Divide among 3 air tight containers. Keep refrigerated for up to one month. Recipe is easily doubled, tripled, etc.
Best biscuit mix you'll ever use, guaranteed.
5 tsp baking powder
1 tsp salt
5 tbs solid shortening
3 tbs unsalted butter
Cut up in a large bowl. Whisk together dry ingredients. With electric mixer on low, or #2 of a 3-speed mixer, cut in fats until uniform in texture and fat particles are no longer visible. Remove from mixer. Divide among 3 air tight containers. Keep refrigerated for up to one month. Recipe is easily doubled, tripled, etc.
Best biscuit mix you'll ever use, guaranteed.
Baking Powder Biscuits
This is an old recipe from the 1940's.
2 cups sifted flour
3 tsp baking powder
1 tsp salt
1/3 cup Crisco
3/4 cup milk
Preheat oven to 425 degrees. In bowl, combine the flour, baking powder and salt. Cut in Crisco until mixture resembles coarse meal. Add milk; stir with fork until blended. Transfer dough to a lightly floured surface. Knead gently, 8 to 10 times. Roll dough about 1/2 inch thick. Cut with floured cutter. Bake on ungreased baking sheet at 425 degrees for 12 to 15 minutes.
Makes 12 to 16 biscuits.
2 cups sifted flour
3 tsp baking powder
1 tsp salt
1/3 cup Crisco
3/4 cup milk
Preheat oven to 425 degrees. In bowl, combine the flour, baking powder and salt. Cut in Crisco until mixture resembles coarse meal. Add milk; stir with fork until blended. Transfer dough to a lightly floured surface. Knead gently, 8 to 10 times. Roll dough about 1/2 inch thick. Cut with floured cutter. Bake on ungreased baking sheet at 425 degrees for 12 to 15 minutes.
Makes 12 to 16 biscuits.
Prudhomme's Cajun Seasoning Mix
1 tbs paprika
2 - 1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper
3/4 tsp white pepper
3/4 tsp black pepper
1/2 tsp thyme leaves, dried
1/2 tsp oregano leaves, dried
Mix all ingredients well. This seasoning is fantastic when used on, not only fish, but chicken and steak as well. Dip the meats in melted butter first, and then into this mix before cooking.
2 - 1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper
3/4 tsp white pepper
3/4 tsp black pepper
1/2 tsp thyme leaves, dried
1/2 tsp oregano leaves, dried
Mix all ingredients well. This seasoning is fantastic when used on, not only fish, but chicken and steak as well. Dip the meats in melted butter first, and then into this mix before cooking.
Poormans Shake N Bake Recipe
4 cups flour
2 tsp cayenne pepper
1 cup bran flake cereal, crushed
2 tbs parsley flakes
2 tsp garlic powder
1 tbs onion powder
2 tsp chili powder
2 tbs taco seasoning
1 tsp seasoned pepper
1 tsp curry
1 tsp sweet basil
1 tsp oregano
Mix together and use for coating any and all types of meat. I use a large size Ziploc and just keep it in the freezer. You can add more of the cayenne and chili powder if you so desire. I usually just throw in what I have at the time I make it so it is never the same twice. It is a great all round coating.
2 tsp cayenne pepper
1 cup bran flake cereal, crushed
2 tbs parsley flakes
2 tsp garlic powder
1 tbs onion powder
2 tsp chili powder
2 tbs taco seasoning
1 tsp seasoned pepper
1 tsp curry
1 tsp sweet basil
1 tsp oregano
Mix together and use for coating any and all types of meat. I use a large size Ziploc and just keep it in the freezer. You can add more of the cayenne and chili powder if you so desire. I usually just throw in what I have at the time I make it so it is never the same twice. It is a great all round coating.
Outback Bloomin' Onion Recipe
Basic ingredients:
1/3 cup cornstarch (more if needed)
1 - 1/2 cups flour
2 tsp garlic, minced
2 tsp paprika
1 tsp salt
1 tsp black pepper
24 oz beer (your favorite!)
4 onions - Vidalia or Texas Sweet
Seasoned Flour - combine flour, paprika, garlic powder, pepper and cayenne and mix well:
2 cups flour
4 tsp paprika
2 tsp garlic powder
1/2 tsp pepper
1/4 tsp cayenne
Creamy Chili Sauce - combine mayo, sour cream, chili sauce and cayenne and mix well:
1 pint mayonnaise
1 pint sour cream
1/2 cup tomato chili sauce
1/2 tbs cayenne
Okay! Mix cornstarch, flour and seasonings until well blended. Add beer, mix well. Cut about 3/4" off top of onion and peel. Cut into onion 12 to 16 vertical wedges but do not cut through bottom root end. Remove about 1" of petals from center of onion. Dip onion in seasoned flour and remove excess by shaking. Separate petals to coat thoroughly with batter. Gently place in fryer basket and deep fry at 375 to 400 degrees for 1 - 1/2 minutes. Turn over and fry 1 - 1/2 minutes longer or until golden brown. Drain on paper towels.
Place onion upright in shallow bowl and remove center core with circular cutter or apple cutter. Serve hot with creamy chili sauce.
1/3 cup cornstarch (more if needed)
1 - 1/2 cups flour
2 tsp garlic, minced
2 tsp paprika
1 tsp salt
1 tsp black pepper
24 oz beer (your favorite!)
4 onions - Vidalia or Texas Sweet
Seasoned Flour - combine flour, paprika, garlic powder, pepper and cayenne and mix well:
2 cups flour
4 tsp paprika
2 tsp garlic powder
1/2 tsp pepper
1/4 tsp cayenne
Creamy Chili Sauce - combine mayo, sour cream, chili sauce and cayenne and mix well:
1 pint mayonnaise
1 pint sour cream
1/2 cup tomato chili sauce
1/2 tbs cayenne
Okay! Mix cornstarch, flour and seasonings until well blended. Add beer, mix well. Cut about 3/4" off top of onion and peel. Cut into onion 12 to 16 vertical wedges but do not cut through bottom root end. Remove about 1" of petals from center of onion. Dip onion in seasoned flour and remove excess by shaking. Separate petals to coat thoroughly with batter. Gently place in fryer basket and deep fry at 375 to 400 degrees for 1 - 1/2 minutes. Turn over and fry 1 - 1/2 minutes longer or until golden brown. Drain on paper towels.
Place onion upright in shallow bowl and remove center core with circular cutter or apple cutter. Serve hot with creamy chili sauce.
Subscribe to:
Posts (Atom)
