Jambalaya "Ala Vee"

2 chicken breasts, boneless and skinless
1 cup rice
1 large onion, coarsely chopped
2 cloves of garlic, minced
2 tsp salt
2 tsp paprika
1 tsp and 1/2 extra tsp black pepper
1 lb andouille sausage, cut into 1/2 pieces
1/2 lb chicken, cut up
1 cup chicken
1 cup chicken broth or 2-1/2 cups water
1 bay leaf
1 tbs butter or margarine
1 lb medium shrimp, peeled and deveined
1 green pepper, chopped
1-1/2 tsp lemon juice
1 tomato, chopped
2 green onions, cut into 1/2 inch pieces
2 tbs flour
2 tbs parsley, chopped

Cook onion and garlic in oil in large saucepan or Dutch oven 3 minutes or until tender. Add chicken; continue cooking 3 minutes. Sprinkle with 1 teaspoon of the salt, paprika, and black pepper; cook 1 minute.

Stir in sausage, chicken broth and and bay leaf. Cover and simmer while rice is cooking. Bring water to a boil in saucepan. Stir in rice, butter, and remaining 1 teaspoon salt. Cover tightly and simmer 20 minutes.

When rice has simmered 15 minutes, stir shrimp, green pepper and lemon juice into chicken mixture. Cover and continue to simmer until shrimp are pink, about 4 minutes.

Beans and Franks

This recipe is from before WWII.

3 tbs chopped onion
6 hot dog wieners, sliced penny style
2 tbs butter or margarine
1/3 cup brown sugar
1 can (15 oz) pork and beans
1 tsp prepared mustard
1 tsp celery salt

Saute onion in butter until tender. Combine onion with remaining ingredients in a 2 quart casserole dish. Bake, uncovered at 350 degrees for 40 minutes, stirring occasionally.

Serves 6.

Onion Chuck Steak

This meal is a "bake in foil" dish that, when served with baked potatoes and broiled tomato slices, makes a great cooked all-in-the-oven meal.

1 half pound boneless chuck steak
2 envelopes Lipton Onion Cup-a-Soup mix
1 jar (2-1/2 oz) sliced mushrooms, drained

Preheat oven to 375 degrees. Place meat on foil in a shallow baking pan. Sprinkle both sides with soup mix; top with mushrooms. Wrap pan tightly with double tin foil. Bake 1 hour.

Serves 4.

Bar-B-Que Hamburgers

This is a recipe that is seen throughout the South.

Meat Preparation
1 - 1/2 lb ground beef (extra lean0
3/4 cup Quakers Rolled Oats
3 tbs chopped onion (or dried minced onion)
Salt and pepper to taste

Mix all the above ingredients and shape into good-sized hamburger patties. Place in roasting pan or sheet cake pan.

Sauce Preparation
2 cups ketchup
6 tbs apple cider vinegar
4 tbs Worcestershire sauce
4 tbs sugar (or Splenda)
1 cup water

Mix sauce well and pour over prepared patties. Bake at 325 degrees uncovered for 1 to 1-1/2 hours. Serve over hamburger buns. Note: if you double meat ingredients you should have enough sauce to cover all. You can also shape meat into small meatballs and serve as an appetizer.

Beef Tips & Rice

This southern recipe is served at nearly every roadside diner that I have ever eaten in, and to this day I will have this meal at least once a week.

2 - 1/2 lbs cubed sirloin steak, cut into 1 inch cubes
1 - 1/2 cups flour
4 tbs oil
1 tsp black pepper
1 - 1/2 tsp salt
1/2 cup chopped celery
1 tsp garlic powder
1/2 cup chopped onion
2 cups rice
2 cups beef broth

Mix flour, salt, garlic powder, black pepper in a plastic bag. Put meat in flour mixture and coat well.

Heat oil in an iron skillet. Add meat and brown. Add celery and onion to meat. Cook until celery and onion is tender. Add beef broth. Cover and cook over low heat for 3 to 4 hours. Water may be added if needed. Cook rice according to package directions. Serve beef tips over cooked rice.

Serves 6.

Eastern Carolina Hot Dog Chili

We personally liked our hot dogs "all the way" which was with chili, mustard and coleslaw (eastern Carolina style).

1 - 1/4 pounds ground beef
1 large sweet onion (about 1 cup) chopped
1 can (6 oz) tomato paste
1/2 cup ketchup
1 tbs chili powder
2 tsp Worcestershire sauce
1 tsp cider or white vinegar
1 tsp salt
1/4 tsp black pepper (optional)

Place the beef, onion and 2 cups of water in a Dutch oven or soup pot over high heat. Bring the water to a boil. Reduce heat to medium and stir to begin breaking up the meat.

Add the tomato paste, ketchup, chili powder, Worcestershire sauce, vinegar, salt and pepper, if using. Stir well until the tomato paste and ketchup are dissolved and the meat is mostly broken up.

Continue to cook at a simmer, stirring about every 5 minutes, about 15 minutes total. As the chili thickens, you may need to reduce the heat to medium-low or low so it doesn't stick.

Refrigerate, covered, up to 2 days, or freeze in a small freezer bags for up to 6 months. Thaw or reheat in a microwave, stirring often.

Make about 1 quart.

Pepper Steak

2 lbs sirloin steak, thinly sliced
1 pkg brown gravy mix
3/4 cup water
1 tbs soy sauce
1 tbs canola oil
1 tsp garlic powder
1/4 tsp black pepper
1 onion, sliced
2 bell peppers, cut into thin strips
4 cups cooked rice

Heat oil in a large skillet and saute steak strips until brown. In a bowl, combine brown gravy mix, water, soy sauce, garlic powder, and black pepper. Stir into steak mixture. Bring to a boil and simmer for 10 minutes. Add onion, bell pepper and simmer for 10 more minutes. Serve over cooked rice.

Or if  you prefer it baked, pour into casserole dish and bake at 300 degree for 40 minutes.

Serves 4 to 6.

HOT Chili n Beans (damn good stuff!)

1-1/2 lbs lean ground beef
1/2 cup finely chopped onions
2 tbs chili powder
1/4 tsp cumin
1 tsp crushed red pepper
1 can (16 oz) tomato - chopped, w/juice
2 cans (16 oz) pinto beans, drained

Put the ground beef and onion in a pot and cook over medium high heat. When the meat is browned and the onion is soft, drain off the fat and add the other ingredients. Stir to mix well. Turn the heat to low and let is simmer, uncovered, stirring now and then, for 30 to 40 minutes.

Serves 6 to 8

Lamb Chops

8 lamb chops, cut thick (about 1 to 1-1/2 inches)
1/2 cup self-rising flour
3 tbs cooking oil
1/4 cup water
2 tbs Molasses
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme

Rinse the lamb chops under cold running water, shaking off the excess water. Sprinkle both sides of the chops with the salt, pepper, and thyme. Let the chops for 20 minutes.

Place the four in a pan or dish and dip the chops in the flour to coat on both sides, shake off any excess flour. Heat the oil in a frying pan over medium heat. Add the chops and cover the pan. Let cook on both sides until brown, about 6 to 8 minutes per side. Pour off the excess fat and add the water and molasses.

Cover the pan, turn off the heat and let stand for about 20 minutes so the chops will get moist and tender.

Serves 8

Pig Tails (or Neck Bones)

3 lbs pig tails or neck bones
1 tsp crushed red pepper
1 tsp dried thyme
1 tbs salt

Wash the pig tails or neck bones and trim off the fat. Place them in a pot and cover with water. Add the seasonings. Let come to a boil. Turn the heat to low and cook slowly until tender, about 1-1/2 hours.

Ham and Redeye Gravy

Country ham slices
1/4 cup brewed coffee
3 tbs vegetable oil
1/4 cup water

Cut slits in the edges of the ham slices, so that the ham won't curl up as it cooks. Place the ham in very warm water and let sit for about 10 minutes, then rinse lightly under cold running water.

In a large skillet, heat the oil (medium high) and add as many ham slices as will fit. Turn the ham to brown on both sides. Put the browned ham pieces in a serving dish and keep warm while all pieces are browned.

When the last of the ham is removed from the skillet, pour in the coffee and water and let come to a quick boil. Stir the gravy and pour over the ham pieces.

Enjoy!

Meatballs in Salsa

1 lb ground beef
1/2 lb ground pork
1 egg, beaten
1/2 tsp thyme
1 tsp garlic salt
2 tbs A-1 Sauce
1 tbs vinegar
1 tbs mustard
1 jar (16 oz) hot salsa
1 can (8 oz) tomato sauce

Heat the salsa and tomato sauce together in a small pan over low heat. In a bowl, mix all the other ingredients together well. Form into 1-inch balls. Lightly grease a baking pan or spray it with cooking spray and place the meatballs in the pan. Bake at 350 degrees for 25 minutes.

Transfer the meatballs to an ovenproof serving dish, pour the sauce over them, and put the dish in the oven for 10 minutes.

Turn off the oven, leaving the dish inside, and let the flavor ripen for 20 to 25 minutes.

Makes about 20 meatballs.

Chili Beef and Beans

A dish that is ready in 15 minutes on top of the stove.

1 lb ground beef
1 cup chopped onion
1 large clove garlic, minced
2 tsp chili powder
2 16-ounce cans Campbell's Pork and Beans in Tomato Sauce
1 10-ounce can tomatoes and green chilies

In a large saucepan brown beef and cook onion combined with garlic and chili powder, until tender (use shortening if necessary); stir to separate meat. Add remaining ingredients. Bring to boil; reduce heat. Simmer 10 minutes, stirring occasionally.

Serves 6

Beef or Calf Liver

Chatham County, North Carolina recipe from the 1940's.

Slices of beef or calf liver (allow 4 oz per person)
1/2 cup self-rising flour
4 tbs vegetable oil
2 med onions, sliced
1/2 cup hot water
salt and pepper to taste

Mix together the flour, salt, and pepper. Coat the liver slices on both sides with the flour mixture. Put the oil in a frying pan over med high heat and let it get hot. Place the liver slices in the pan, but do not crowd them. They should brown on both sides.

Remove cooked slices and repeat until all the liver is cooked. Pour out the remaining fat and put in the onion slices, separated. Saute the onions for about 1 minute, then put the cooked liver back into the pan with the onions. Pour in the hot water, stir until heated through, then cover. Turn off the heat and let sit for 10 minutes. Spoon out the liver and onions and serve hot.

Serves 4.

Salisbury Steak

1930's recipe when the great depression was in full swing. Hourly wages were $0.44. This recipe is probably as good as or better than porterhouse steak.

1 egg
1/2 cup tomato juice
1 lb ground beef
1/2 cup dry bread crumbs
1 tbs French's Minced Onions
1 env. French's Mushroom Gravy mix
1 cup water

Combine egg, bread crumbs, tomato juice and onions; add ground beef. Shape into oblong patties, brown in skillet. Add gravy mix and water, stirring until smooth. Cover and simmer 10 minutes.

Serves 4

Gurkin Burgers

Gurkin Burgers

I remember as a young boy how much I loved my Dad's burgers - they were so tasty to me. And as I got older and made them occasionally, even my friends liked them to the point that they were constantly asking for the recipe. Now my Dad has his way of making them and my older brother, Bob did a variation to Dad's recipe that is also unique and tasty. So here they are - Dad's and Bob's recipes for Gurkin Burgers. Enjoy!

Jim Gurkin's Burgers

Use good meat. Add Bell pepper, Onion, Carrot (if you like), salt and pepper, and enough ketchup to hold everything together. Goes good with potato chips, and anything else you like.

Bob Gurkin's Burgers

Generally, I start with a pound to a pound and half of 97% lean ground beef. You can also use 93%, but the more fat the harder the meat will be. I like to use the dried bread crumbs you buy at the grocery store. I use "Original" bread crumbs from Wal-Mart. Generally about a half cup. One cup of fine chopped onion. I prefer Vidalia onion. Two eggs. I like to use two eggs because it will hold everything together much better. Salt and pepper to taste. Meat tenderizer. (about 1/4 tsp) 1/2 cup ketchup. 1 tablespoon Worcestershire sauce. If you wish you can add chopped up cheese. If you are going to use cheese use the cheap sliced cheese.

Mix everything very well and I like to use the hamburger patty maker you can buy at Wal-Mart, but you can make them by hand also. I don't make them as thick as we used to, so they will cook more evenly in the middle, but that is up to you. This is the exact recipe I use.

Bob's Meatloaf

Bob's Meatloaf

About as easy as it gets with this meatloaf recipe.

• 2 lbs ground beef
• 1 small onion, finely chopped
• 2 eggs, beaten
• ½ cup ketchup
• ½ cup milk
• 1 tablespoon mustard
• 1 cup bread crumbs
• 1 teaspoon salt

Mix all the ingredients together; place the mixture in a loaf pan or shape into a loaf and place in a baking pan. Bake at 350 degrees for 45 minutes or until firm when pressed in the center. 

Serves 8.

Hoppin' John

Hoppin' John

In the South, eating Hoppin' John on New Year's Day is thought to bring a prosperous year filled with luck. The peas are symbolic of pennies or coins, and a coin is sometimes added to the pot or left under the dinner bowls. Collard greens, mustard greens, turnip greens, chard, kale, cabbage, etc. along with this dish are supposed to also add to the wealth since they are the color of American currency. Another traditional food, cornbread, can also be served to represent wealth, being the color of gold. On the day after New Year's Day, leftover "Hoppin' John" is called "Skippin' Jenny," and further demonstrates one's frugality, bringing a hope for an even better chance of prosperity in the New Year.

Best made with fresh shelled or frozen black-eyed peas, because it won’t get as dry as when you use dried peas.

• 1 lb fresh pork neck bones
• 1 teaspoon garlic salt
• 4 cups fresh black-eyed peas or 3 packages (10 oz each) frozen peas 
• ½ teaspoon dried thyme 
• ½ teaspoon crushed red pepper
• 1 cup finely chopped onions
• 1 cup rice, uncooked

Wash the neck bones, put in a pot with enough water to cover them, and let come to a boil. Turn the heat to low and cook slowly until tender, about 1 hour. Remove the neck bones from the pot, skim off the fat, and strain the liquid. If necessary, add water to the broth to make 4 cups liquid. Put the liquid back into the pot and add the peas, onion, garlic salt, thyme, and red pepper. Let come to a boil. Put in the rice. Stir well and cover. Reduce the heat to low and let cook slowly for about 30 minutes. Meanwhile, pick the meat off the neck bones. Add it to the peas and rice for a one-dish meal.

Serves 8.

Bob Gurkin (posted by Brother Rick)

Dr Pepper Tenderloin

Dr Pepper Tenderloin

You have to try this pork tenderloin with Dr Pepper barbecue sauce. It is surprisingly delicious and you will find yourself craving leftovers at 10, 2 and 4. Leftover barbecue sauce is great for pulled pork sandwiches, chicken, shrimp, hot dogs, barbecue pizza, burgers or baked beans.

For the sauce:

• 4 tablespoons butter
• 1 large yellow onion, chopped
• 4 cloves garlic, chopped
• 1 cup ketchup
• 3 tablespoons tomato paste
• One 12 ounce can Dr Pepper soda (about 1 3/4 cups)
• 1/2 cup cider vinegar
• 1/3 cup Worcestershire sauce
• 1/2 cup packed brown sugar
• 2 teaspoons ground chili powder
• 1 teaspoon white pepper
• 1 teaspoon salt

For the tenderloins:

• 2 pork tenderloins (1 1/3 pounds each)
• Olive oil
• Salt
• Black pepper (cracked pepper is best) or your favorite barbecue rub

In a heavy saucepan over medium-high heat, melt the butter. Add the onion and garlic and saute until translucent, about 10 minutes. Add the remaining sauce ingredients and simmer for about 15 minutes.

Continue cooking until the sauce begins to thicken, about another 20 to 30 minutes. Taste and adjust seasonings with salt and pepper.

Let the sauce cool for about 10 minutes, or until it is warm but no longer hot. Using a blender, purée the sauce. Let cool and, if not using immediately, pour into a clean glass jar. The sauce can be made in advance and refrigerated for 2 weeks.

To grill the pork, heat the grill to medium. Wrap the tenderloins in paper towels to remove any surface moisture. This will help you to get great grill marks. Brush the dry meat with olive oil, then season with salt and pepper. Place the meat directly over the heat to sear. Grill for 2 to 3 minutes, turning once or twice, or until you get good grill marks.

Switch to medium indirect heat and move the meat to the center of the cooking grate and cook for 30 to 35 minutes total, turning once during cooking and brushing with the barbecue sauce every 5 to 7 minutes until the tenderloins are done and the sauce has created a glaze. If you have a meat thermometer, make sure the tenderloins read 145 degrees F at the thickest part.

Remove the tenderloins from the grill, allow them to rest for 5 to 10 minutes, then slice against the grain. Start to finish: 1 1/2 hours. 

Serves 6

Opossum Sausage Recipe

Opossum Sausage Recipe

First. Kill a hog and remove 5 feet of intestines. Discard the rest of the hog. Clean the intestines as much as possible.
Catch a possom. Ummm for the next part. Uh....darn they have the cutest eyes. Get a sharp knife. Uh wow, this is hard. Discard the knife....Scratch behind his ears. ...
Aw the hell with it. Go dig out that hog carcas and gnaw on it awhile.

-Bob Gurkin