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Old-Time Scalloped Potatoes
Ingredients
4 medium-size potatoes (about 11⁄3 pounds total), peeled and thinly sliced
1 medium-size yellow onion, chopped
1⁄4 cup water
1⁄4 teaspoon each salt and black pepper
1⁄4 teaspoon celery seeds (optional)
11⁄2 cups low-fat (1% milkfat) milk
3 tablespoons all-purpose flour
2 tablespoons minced parsley
1⁄2 cup shredded reduced-fat Cheddar cheese (2 ounces)
How to make it 1 hour, 2 minutes
1
In a large saucepan, cover the potatoes with water. Bring to a boil over high heat. Lower the heat and simmer, covered, for 12 to 15 minutes or until potatoes are almost tender. Drain.
2
Preheat the oven to 350°F. Meanwhile, in a small saucepan, combine the onion and the 1⁄4 cup water. Bring to a boil. Lower the heat and simmer, covered, for 5 minutes or until tender. Drain. Stir in the salt, pepper, and celery seeds (if using). In a small bowl, whisk together the milk and flour. Stir into the onion mixture. Cook over moderate heat, stirring constantly, until mixture starts to thicken. Cook and stir for 2 minutes or until thickened. Stir in the parsley.
3
Place half of the potatoes in a lightly greased 11⁄2-quart casserole. Cover with half of the milk mixture. Add the remaining potatoes and remaining milk mixture. Bake for 20 minutes or until heated through. Sprinkle with the Cheddar cheese.
Classic Strawberry Shortcakes

Ingredients
1
quart (4 cups) strawberries, sliced
1/4
cup sugar
2 1/3
cups Original Bisquick™ mix
1/2
cup milk
3
tablespoons sugar
3
tablespoons butter or margarine, melted
1/2
cup whipping cream
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Directions
1 Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
2 In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
3 Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
4 Split warm shortcakes; fill and top with strawberries and whipped cream.
Texas-Style Baked Beans

Original recipe makes 12 servings
1 pound ground beef
4 (16 ounce) cans baked beans with pork
1 (4 ounce) can canned chopped green chile peppers
1 small Vidalia onion, peeled and chopped
1 cup barbeque sauce
1/2 cup brown sugar
1 tablespoon garlic powder
1 tablespoon chili powder
3 tablespoons hot pepper sauce, or to taste
In a skillet over medium heat, brown the ground beef until no longer pink; drain fat, and set aside.
In a 3 1/2 quart or larger slow cooker, combine the ground beef, baked beans, green chiles, onion and barbeque sauce. Season with brown sugar, garlic powder, chili powder and hot pepper sauce. Cook on HIGH for 2 hours, or low for 4 to 5 hours.
Southern Fried Chicken

Original recipe makes 6 servings
3 cups all-purpose flour
1 tablespoon seasoned salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon coarse ground black pepper
2 eggs
4 cups buttermilk
1 cup barbeque sauce
2 tablespoons Worcestershire sauce
1 tablespoon steak sauce
1 (3 pound) whole chicken, cut into pieces
2 cups oil for frying
In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbeque sauce, Worcestershire sauce, and steak sauce.
Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C).
Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.
Cowboy Breakfast Sandwiches
Ingredients
16 slices Texas toast
Butter
1 pound breakfast sausage, cut into 8 patties
12 eggs
1/2 cup half-and-half
Salt and freshly ground black pepper
1 cup jarred jalapeno slices
Sandwich spread of your choice, such as mayo, spicy sandwich spread or spicy mustard
8 slices cheese, such as American, Cheddar or Cheddar-Jack
Directions
Cook the Texas toast on a griddle over medium heat, using lots of butter. Set aside.
Fry the sausage patties in a skillet over medium heat, flattening with the spatula as they cook. Set aside.
Mix the eggs, half-and-half and some salt and pepper in a separate bowl. Pour the eggs onto the griddle in a rectangular shape. Flip to cook on both sides. Cut the rectangle of eggs into 8 squares and set aside on a plate.
Increase the heat, then jump the jalapeno slices onto the hot griddle. Let them sizzle for a couple of minutes, chopping them with the side of the spatula as they cook. Drop on a tablespoon of butter for flavor. Cook until the jalapenos have some brown and black bits. Remove from the griddle, then set aside.
Spread whatever sandwich spread you'd like to use onto the Texas toast. Top with a sausage patty, eggs, a slice of cheese and some jalapenos. Top with another slice of Texas toast, then wrap in foil for serving.
Buttermilk Hush Puppies
Original recipe makes 8 servings

1 quart vegetable oil for frying, or as needed

1 cup buttermilk

1/4 cup vegetable oil

2 eggs, room temperature

1 cup cornmeal

1 cup all-purpose flour

1/4 cup canned corn

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup minced onion

4 green onions, minced

Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C).
Preheat oven to 200 degrees F (95 degrees C).
Whisk buttermilk, 1/4 cup vegetable oil, and eggs in a bowl.
Combine cornmeal, flour, corn, baking soda, and salt in a separate bowl. Fold buttermilk mixture, onion, and green onions into cornmeal mixture until just mixed.
Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, turning the hush puppies to cook evenly, 6 to 10 minutes. Remove hush puppies with a slotted spoon and place on brown paper bags to drain. Repeat with any remaining batter.
Transfer hush puppies to a baking sheet and keep warm in the preheated oven until ready to serve.

Country Ham and Cheese Biscuits

Ingredients

2 cups unbleached self-rising flour
¼ cup shortening
1 cup cooked country ham, finely chopped
1 cup shredded Swiss cheese
¼ cup milk or buttermilk
2 ½ tablespoons butter or margarine, melted
1 cup sour cream
Instructions

Preheat oven to 450 degrees.
Measure flour into medium to large bowl.
Cut in shortening until mixture resembles coarse crumbs.
Add ham, cheese, milk or buttermilk, and sour cream. Mix until well blended.
Knead gently on lightly floured surface 2-3 strokes.
Roll dough about ½ inch thick. Cut without twisting cutter.
Bake on ungreased baking sheet for 8-10 minutes. Brush tops with melted butter or margarine. Serve warm.

Old-Fashioned Southern Chocolate Cake

What You'll Need:

2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/8 teaspoon salt
1 cup sugar
1/2 cup vegetable shortening
1/4 cup (1/2 stick) butter, softened
4 eggs
1 cup buttermilk
2 teaspoons vanilla extract

What To Do:

Preheat oven to 350 degrees F. Coat two (9-inch) round cake pans with cooking spray: set aside.

In a medium bowl, combine flour, cocoa, baking soda, and salt; mix well and set aside. In a large bowl with an electric mixer on medium speed, beat sugar, shortening, and butter until fluffy. Beat in eggs until well mixed. Gradually beat in flour mixture. Add buttermilk and vanilla until well mixed. Divide batter evenly between prepared cake pans.

Bake 25 to 30 minutes, or until a wooden toothpick inserted in center of each comes out clean. Let cool 10 minutes, then invert onto wire racks to cool completely.

Place 1 cake layer upside-down on a serving platter and frost top. Place second layer over first and frost top and sides. Serve, or cover loosely until ready to serve.


Chocolate Buttercream Frosting

Ingredients:
3
cups powdered sugar
1/3
cup butter or margarine, softened
2
teaspoons vanilla
3
oz unsweetened baking chocolate, melted and cooled
3
to 4 tablespoons milk
Grandma's Chocolate Meringue Pie

Ingredients

3/4 cup sugar
5 tablespoons baking cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
3 large egg yolks, beaten
1 teaspoon vanilla extract
1 pie shell (9 inches), baked
MERINGUE:
3 large egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

Directions

In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into pie crust. For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust. Bake at 350° for 12-15 minutes or until golden. Yield: 8 servings.

Beef Stew With Cheddar Dumplings

Ingredients

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 to 3 pounds beef stew meat, cut into 1-inch pieces
2 tablespoons canola oil
5 cups water
5 teaspoons beef bouillon granules
1 tablespoon browning sauce, optional
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
4 medium carrots, sliced
1 medium onion, cut into wedges
1 can (14-1/2 ounces) cut green beans, drained
DUMPLINGS:
2 cups biscuit/baking mix
1 cup (4 ounces) shredded cheddar cheese
2/3 cup milk

In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven, brown beef in oil in batches.
Stir in the water, bouillon, browning sauce if desired, onion salt and garlic salt. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add carrots and onion. Cover and simmer 10-15 minutes longer or until vegetables are tender. Stir in green beans.
For dumplings, combine biscuit mix and cheese. Stir in enough milk to form a soft dough. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 10-12 minutes (do not lift cover) or until a toothpick inserted in a dumpling comes out clean. Serve immediately. Yield: 6-8 servings.

Original Banana Pudding

INGREDIENTS

3/4 cups sugar
1/3 cup flour
1 dash salt
3 eggs; separated
2 cups milk
1/2 tsp Vanilla
45 Vanilla wafers
5 Bananas; Ripe

INSTRUCTIONS

1 MIX 1/2 cup of the sugar, flour and salt in top of double boiler.

2 Blend in 3 egg yolks and milk.

3 Cook, uncovered, over boiling water 10 to 12 minutes or until thickened, stirring constantly.

4 Remove from heat; stir in vanilla.

5 RESERVE 10 of the wafers for garnish.

6 Spread small amount of custard on bottom of 1-1/2-quart baking dish; cover with layers of 1/3 each of the remaining wafers and sliced bananas.

7 Pour about 1/3 of the remaining custard over bananas.

8 Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.

9 BEAT egg whites on high speed of electric mixer until soft peaks form.

10 Gradually add remaining 1/4 cup sugar, beating until stiff but not dry.

11 Spoon over custard; spread evenly to cover entire surface of custard and sealing well to edge.

12 BAKE at 350°F for 15 to 20 minutes or until lightly browned.

13 Cool slightly or refrigerate several hours until chilled.

14 Top with reserved wafers just before serving.

15 Garnish with additional banana slices, if desired.

Blackberry Cobbler

Ingredients

1/2 cup sugar
4-1/2 teaspoons quick-cooking tapioca
1/4 teaspoon ground allspice
5 cups fresh or frozen blackberries, thawed
2 tablespoons orange juice
DOUGH:
1 cup all-purpose flour
1/3 cup plus 1 tablespoon sugar, divided
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup vanilla yogurt
1/3 cup fat-free milk
3 tablespoons butter, melted

Directions

In a large bowl, combine the sugar, tapioca and allspice. Add blackberries and orange juice; toss to coat. Let stand for 15 minutes. Spoon into a 2-qt. baking dish coated with cooking spray.
In a large bowl, combine the flour, 1/3 cup sugar, baking soda and salt. Combine the yogurt, milk and butter; stir into dry ingredients until smooth. Spread over the berry mixture.
Bake at 350° for 20 minutes. Sprinkle with remaining sugar. Bake 25-30 minutes longer or until golden brown. Serve warm. Yield: 10 servings.

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