More recipes....
Here's a few oldies I've found by going back through old threads. Come on folks -- I know you ALL have some great recipes to share! Come on Bamabound -- get those recipes from Nana!!
Grandma’s Crispy Fried Chicken
1 chicken
1 cup buttermilk
1-1/2 tea. Salt, divided
1 tea. Red pepper sauce
1 cup all-purpose flour
2 tea. Paprika
1 tea. Pepper
2 cups shortening
Cut up the chicken into 8 pieces, then cut each break in half crosswise.
Combine buttermilk, 1/2 tea. salt and red pepper sauce in a large 2-gallon resealable storage bag. Add chicken. Seal bag and turn chicken with buttermilk mixture to coat. Refrigerate 4 hours or overnight – turning bag over once.
Combine four, paprika, pepper and remaining 1 tea. salt in a pie plate or shallow dish. Work with several pieces of chicken at a time. Remove chicken from buttermilk, shaking off excess. Add to flour mixture, turning to coat evenly. Transfer pieces to wire rack. Repeat process w/the rest of chicken, and let stand for 30 minutes.
Heat shortening and fry in a cast-iron skillet (with lid). Start on medium heat, and cook until the bottoms of pieces are lightly golden on each side (5-8 minutes per side). Turn and cook (adjusting to medium-low) 10 minutes more for white meat, and 15 minutes more for dark meat – turning every 5 minutes until deep-golden and cooked through.
West Indies Salad
Ingredients:
1 lb Crab meat
3 T Chopped onion
1 x Salt and pepper
4 oz Olive oil
4 oz Vinegar
4 oz Ice water
Instructions:
Put onions in bowl, add meat, salt, and pepper. Then oil, vinegar, and ice water in that order, let set at least 1 hour before serving.
Easy Crock Pot Roast
This one’s so easy, anyone can make it! The gravy is delicious.
1 pot roast
baby carrots
Peeled and cubed potatoes
1 can family size cream mushroom soup
1 can beef broth
1 onion (sliced)
Salt & pepper
In a large bowl, mix the two soups together.
Throw your roast in the crock pot, pour a bit of your soup mixture over it, and then layer with onions, potatoes, and carrots. Cover with remaining soup mixture. Cook on medium to high for 6-8 hours (careful not to fill too high, as you don’t want it overflowing).
Great served over french bread.
Sausage Balls:
2 cups Bisquick
8 Oz. sharp cheese -- grated
1 Clove garlic -- minced
1 Lb. hot sausage
2. grated onion
Combine all ingredients and mix well. Shape into bite-sized balls and place on a cookie sheet. Bake at 400 degree until brown (about 10 to 15 minutes.
Easy Macaroni Salad
1 Pkg. Elbow macaroni (I use large)
Green olives -- optional (chopped)
Onion (minced)
Vinegar
Oil Mayo
Cook 1/2 package of the macaroni as directed. Drain and cool. Mince onion, and olives. Add 1 Tbl. Vinegar and 1 tbs. Oil (liquid- olive?), and Mayo as needed to mix. Add salt and pepper. Better after refrigerated for a while.
Mother's Best Fried Green Tomatoes
6 to 8 green tomatoes
1/2 cup flour
1/4 cup corn meal
salt
pepper
1 cup oil
Mix flour, corn meal, salt and pepper in large bowl or brown paper bag. Wash and slice tomatoes. Mix tomatoes and flour mixture. Heat oil in large iron skillet. Add tomatoes to hot oil - shaking off excess flour. Cook till golden brown on bottom -- turn mixture over and brown again.
Okra and tomatoes
1/2 lb. okra, cut into 3/4 inch pieces
1 (16oz.) can tomatoes
1 medium onion, cubed
salt and pepper to taste
Add all ingredients in 2 qt. pot and cook for about 30 min.or untill orka is tender. Great as side dish or over rice. Serve with cornbread.
CHICKEN SUPREME
1 chicken, boiled, deboned , cut up
2 T. Onion Flakes
1 cup celery -- cooked in ½ stick butter
1 can cream mushroom soup
1 pkg. Spaghetti
1 cup grated cheese
Boil chicken and remove from broth. Add spaghetti to chicken broth and cook until done. Add other ingredients to spaghetti -- don’t pour off broth. Mix well. Pour in greased casserole dish. Sprinkle cheese on top and cook at 315 degrees for 15-20 minutes.
CHEDDAR MERRY-GO-ROUND
1 lb sharp Cheddar cheese, grated
3/4 cup mayonnaise
1 medium onion, finely chopped
1 clove garlic, pressed
1/2 teaspoon Tabasco sauce
1 cup chopped pecans
1 cup strawberry preserves
Combine all ingredients, except the preserves and mix well. Put into a ring mold and chill thoroughly. The mixture will form together when chilled. Unmold onto a serving platter and fill the center with preserves. Serve with your favorite crackers.
Hash Brown Casserole
2 lb frozen cubed hash potatoes -- thaw
1/2 cup margarine -- melt
1 tsp salt
1/2 tsp black pepper
1/2 cup onion -- chop fine
1 can condensed cream of chicken soup
2 cups grated cheese
Preheat oven at 350 degree's. Spray a 9x13 baking pan with non-stick cooking spray. Combine soup, margarine, salt, pepper, onions and cheese.
Gently mix in the potatoes and pour into prepared pan or dish. Bake uncovered at 350F for 35 - 45 minutes. Sprinkle additional cheese on top of casserole near the 30 minute mark.
Smothered Chicken
Serves eight Ingredients:
two 3-pound fryer chickens
Juice of two lemons
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup all-purpose flour
8 tablespoons (1 stick) butter
1/2 cup vegetable oil
2 medium onions, sliced
1 pound button mushrooms, sliced
1 clove garlic, minced
2 cups chicken broth
Wash and pat dry chicken. Cut into pieces, and put in a bowl with lemon juice and water to cover. Refrigerate for one hour.
Wash lemon water off chicken and season with salt and pepper. Dredge pieces in ¾ cup flour.
In large skillet, fry chicken parts on high heat in butter and ¼ cup oil until dark brown. Remove from skillet.
Add remaining flour and oil to a skillet. Cook flour until brown. Add onions, mushrooms, and garlic, stirring constantly. Put chicken back into skillet. Add chicken broth and water to cover. Turn heat to medium, and cook for 25 minutes.
Not Yo' Mama's Banana Pudding
2 bags Pepperidge Farm Chessmen cookies or vanilla wafers
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
Low Country Boil
1 pound hot sausage
2 pounds whole new potatoes, scrubbed
1 cup white onions, chopped
8 small ears of corn, fresh or frozen
1 pounds shrimp, unpeeled
cup Old Bay seasoning
Boil six quarts water in a stockpot with Old Bay Seasoning. Add the potatoes, onion, and sausage. Cook 1- to 15 minutes, depending on the size of the potatoes.
Add corn and cook about 10 more minutes. Add the shrimp and cook just until the shrimp turn pink, probably less than 5 minutes. Dish up on a large platter and serve.
Bayou's Spaghetti Sauce
INGREDIENTS:
2 cans Hunts Traditional Spaghetti Sauce
1 package Italian Sausage, casing removed and chopped
1 can Hunts diced tomatoes
2 cloves garlic minced
2 tbsp sugar
3-4 tbsp Tone's Spicy Spaghetti Seasoning
Chopped mushrooms optional
COOKING:
Brown sausage breaking it up with a wooden spoon as you stir, add garlic at end, drain. Add remaining ingredients to pot, stir to combine, add sausage back in, cook on medium heat till it barely starts to bubble, reduce heat and simmer 20-30 minutes.
*You can substitute ground beef, ground veal or chicken. I have also used shrimp and calamari
Fried Corn
6 ears corn
2 tablespoons fresh bacon grease or margarine
1/2 teaspoon salt
2 teaspoons sugar
1/4 teaspoon black pepper
Heat a 9-inch skillet and add the bacon grease/margarine. When hot, spoon in the corn and cook for 15 to 20 minutes, stirring often. While cooking, sprinkle in salt, sugar, and pepper. Note: If the corn's sweet enough -- you won't need any sugar! If its too thick, add a little water while cooking.
Chicken And Dumplings
(2-1/2- to 3-pound) broiler/fryer
2 Quarts water
1 Teaspoon Salt
1/2 Teaspoon Pepper
2 Cups All-purpose flour
1/2 Teaspoon Baking soda
1/2 Teaspoon Salt
3 Tablespoons Shortening
3/4 Cup Buttermilk
PREPARATION:
Place chicken in a Dutch oven or large kettle; add water and 1 teaspoon salt. Bring to a boil; cover, reduce heat,and simmer 1 1/2 hours or until tender. Remove chicken; let it cool slightly. Bone chicken, cutting meat into bite-size pieces; set aside.
Bring broth to a boil; add pepper. Combine flour, soda, and 1/2 teaspoon salt; cut in shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened.
Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times.
For drop dumplings, pat dough to 1/4-inch thickness. Pinch off dough in 1 1/2-inch pieces, and drop into boiling broth.
To make rolled dumplings, roll dough to 1/4-inch thickness. Cut dough into 4- x 1/2-inch pieces. Drop dough, one piece at a time, into boiling broth, carefully stirring after each addition.
Reduce heat to medium-low, and cook 8 to 10 minutes or to desired thickness, stirring occasionally. Stir in chicken. Serves 4 to 6.
Oven Baked Chicken Parmesan
6 boneless skinless chicken breast halves (about 2 lb.)
2 packets SHAKE ‘N BAKE Original Seasoned Coating Mix (1 box has 2 packets)
2 cups spaghetti sauce
1 -2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 tsp. dried oregano leaves (opt.)
Coat chicken with Shake & Bake coating mix as directed on package.
Place in 13 x 9 baking pan.
Bake at 400 degrees for 20 minutes or until cooked through.
Top each chicken breast with spaghetti sauce and cheeses. Sprinkle with oregano. Bake an additional 5 minutes or until cheese is melted.
Key Lime Pie
Large Graham Cracker Crust
2 Can Sweetened Condensed Milk
6 egg Yolks
1 Cup Lime Juice
Whipped Cream and Lime wedges for garnish
Directions:
Mix Milk, Egg Yolk, and Lime Juice together and pour into crust.
Bake @ 350 for 20 minutes.
Refrigerate until cool.
Garnish with Whipped Cream and Limes.
Cucumber, Onion & Tomato Salad
2 medium cucumbers
12 cherry tomatoes or 4-5 plum tomatoes
1 small Vidalia onion
1 bottle Italian dressing (homemade if you can)
Peel cucumbers if desired and slice into rings. Slice onion into rings and separate. If using cherry tomatoes, cut in half. If using plum tomatoes, slice into rings. Pour dressing over all. Keeps well for several days in the fridge.
POTATO LEEK SOUP
INGREDIENTS:
2 leeks cut lengthwise and use just the white and light green part. Rinse in a collander for a while to get all the sand and dirt out. Then slice the leeks into a small dice.
3 lbs youkon gold or russet potatoes peeled and diced.
6 cups chicken stock
2 cups cream or whole milk
2 tbsp butter
1/3 lb slab bacon diced
chopped chives
grated parmesan cheese
salt & pepper
COOKING:
Saute' bacon in pan, remove bacon and drain on paper. Add shallots and butter to pan, saute' till shallots are translucent.
In large pot cook diced potatoes in chicken stock till tender. Add the leeks to the pot. Put at least half the potatoes in blender or food processor and give them a buzz. You can use a stick blender for this also but leave some potato for texture. Add the bacon and start simmer. Add milk or cream to desired consistancy. Salt and pepper to taste.
To serve sprinkle with parmesan cheese and chopped chives and big wedge of cornbread.
Sausage & Egg Casserole
1 lb pork sausage
6 eggs
3 slices white bread, cubed (trust me! It works great!)
2 c. milk
1 tsp. salt
1 tsp dry mustard
1 c. grated sharp cheese
Saute & drain sausage; beat eggs with mile, salt, mustard. Layer bread crumbs, sausage, & cheese in well-greased 9X13 baking dish. Pour egg mixture over all. Refrigerate overnight. Bake @ 350' for 40 minutes.
