Ingredients:
2 qts. water (or chicken broth)
1 lb. hickory smoked bacon, cut in pieces
1 lb. country smoked pork sausage, chunked
1 smoked ham hock
2 cups diced onions
3/4 cup diced celery
1/4 tsp. garlic powder
1 Tbsp. sweet basil
4 bay leaves
1 lb. blackeyed peas, washed
3 Tbsp. bacon drippings
Salt and black pepper to taste
6 cups cooked long-grain rice
Instructions:
First, rinse the peas well under cold running water and set them aside momentarily to drain.
Next, take a 5-quart heavy aluminum Dutch oven (one that has a tight-fitting lid) and bring the two quarts of water or broth to a rapid boil. Then drop into the water the bacon (no-you don't have to fry it-just cut it into 1-inch pieces!), the smoked sausage (cut into 3-inch pieces) and the ham hock.
Now bring the water to a slow boil and cook the meats for 15 minutes (covered) until they form a rich flavored stock. Then add and stir in the onions, celery, garlic powder, thyme, sweet basil, and bay leaves, cover the pot one again, and over medium heat continue to cook until the vegetables soften-which should take about 15 minutes more.
At his point, drop in the blackeyed peas and the bacon drippings and stir the pot well, making sure the mixture is uniformly blended. Then bring the peas to a boil, but immediately reduce them to a simmer, cover the pot, and cook until rich and creamy (this should take about two hours on a very low fire). Oh-be sure to stir the pot occasionally to keep the peas from sticking to the bottom of the pot.
Finally, about 20 minutes before you're ready to eat, sprinkle in the salt and pepper and season the peas to taste. Remember-you already have salt in the bacon as well as in the smoked sausage, so you may not need to add much more.
Then, when the pork and the cabbage are ready, serve the peas directly from the pot, piping hot over steamed rice, accompanied by lots of buttered French bread.
Note:
1. Remember you want to cook the peas very slowly over a long period of time to make them "creamy." Blackeyes get creamy only if they are cooked slow for a long time. But the closer you get to them begin done, the more you will have to stir to keep the starch from sticking to the bottom of the pot. I suggest that you stir the pot every 30 minutes or so.
2. If after the peas "set" for a while, they may become too thick. This may be especially the case if you cook them one day and serve them the next. If this happens and you need to thin them out slightly, simply add a little lightly flavored chicken stock to the peas and stir it in as you reheat.
3. Because they have tender hulls, it is not necessary to soak blackeyed peas. In fact, if you soak them overnight or cook them too harshly, the will practically disintegrate before they finish cooking. NOTE: If you don't want to use any meat, that is fine. Just follow the general cooking instructions and you should be fine.
2 pounds cod
2 cups pancake mix
juice from one lemon
1 egg
1/4 cup vegetable oil
salt and pepper
Use white ground pepper, you will get the pepper taste without the black specks in your batter. Mix the above items together in a bowl and thin the mixture with water or milk to get the consistency you like; the thinner the batter the lighter the coating. The egg will make this batter crunchy. One last note, you will find that dusting your fish with flour before battering will help keep the batter on your fish. Serves 6.
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup sugar
1 (12-ounce) container non-dairy whipped topping
1 (3-ounce) box instant vanilla pudding
1 cup sour cream
3 firm, ripe bananas, sliced
1/3 cup toasted walnuts, finely chopped
Combine graham cracker crumbs, melted butter and sugar; press into the bottom and 1-inch up the sides of a 9-inch springform pan. Bake at 375*F (190*C) for 7 to 10 minutes. Cool.
Combine pudding mix and sour cream; fold in whipped topping. Spoon half of mixture onto cooled crust. Layer sliced bananas over mixture; top with remaining cream mixture. Sprinkle top with walnuts. Chill for several hours before serving.
Ingredients:
1 cup flour
3/4 cup cornmeal
1 teaspoon salt
2 tablespoons sugar
1/2 teaspoon baking powder
1 egg
1 cup milk
Preparation:
Mix together in large bowl. Dip hot dogs in batter. Fry in hot grease.
NOTE: When you dip your hot dogs in the batter, make sure the
end is covered with batter (no hot dog showing) or the batter will "peel" off the dog in the grease.
Ingredients:
6 cups cornmeal
3 cups plain flour
2-1/2 teaspoon soda
1-1/2 teaspoon salt
2 tablespoon sugar
3 cup buttermilk
2-1/2 cup water
2 eggs
Preparation:
In large mixing bowl mix all dry ingredients. Add buttermilk and water. Beat in eggs and mix well. If batter gets stiff add small amount of water. Roll prepared hot dogs in batter and fry in deep hot oil until browned. To prepare corn dog, use hot dogs right out of the package; insert stick and coat hot dog by rolling it in the batter. Hold on to stick. Leftover batter may be kept a few days in the refrigerator. Can be made into cornbread by adding a little more liquid.
NOTE: When you dip your hot dogs in the batter, make sure the
end is covered with batter (no hot dog showing) or the batter will "peel" off the dog in the grease.
Ingredients:
1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup canola oil
1 cup milk
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
2. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
3. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
NOTE: You may add jalapeño peppers, whole kernel corn, fresh herbs. Enjoy!
3 medium potatoes, peeled
1 medium onion
1 egg, beaten
salt & pepper
cooking oil
Grate the potatoes and onion. Add egg, pepper and salt, mixing well.
Heat oil in frying pan over medium heat until hot. Scoop in spoonfuls of the potato mixture and flatten into patties about 1/2 inch thick.
Brown patties on both sides, adding more oil as needed. Serve them hot.
1 1/2 pounds russet (baking) potatoes
1/4 cup vegetable oil
3 tablespoons unsalted butter
2 large onions, cut into 1/2-inch dice
freshly ground black pepper to taste
Peel potatoes and cut into 1/2-inch cubes (there should be about 3 cups). In a large saucepan of boiling salted water parboil potatoes 5 minutes. Drain potatoes and cool. In a skillet heat oil and 1 tablespoon butter over moderately high heat until hot but not smoking and sauté onions, stirring occasionally, until soft and caramelized. Cool onions and in a bowl combine with potatoes, stirring vigorously to partially break up potatoes. Hash browns may be prepared up to this point 1 day ahead and chilled, covered.
Preheat oven to 350°F.
In a 10-inch non-stick skillet heat remaining 2 tablespoons butter over moderate heat until foam subsides and cook potato mixture, packing it evenly in skillet with back of spatula to form a cake, until underside is golden, about 10 minutes. Invert a plate or baking sheet without sides over skillet and carefully invert potato cake onto it. Carefully slide potato cake back into skillet and brown other side. On baking sheet bake potato cake 10 minutes.
Sprinkle hash browns with pepper and salt to taste and cut into wedges. Serves 4
Pastry crust (packaged or your favorite recipe)
1 tsp (5 ml) butter
3 - 4 slices Canadian bacon, finely chopped
4 egg whites, lightly beaten
2 cups (375 ml) grated Canadian cheddar cheese
1 Tbs (15 ml) grated onion
2 tsp (10 ml) Worcestershire sauce
1 tsp (5 ml) paprika
1 tsp (5 ml) dry mustard
Salt and freshly ground pepper to taste
Cut the pastry dough into small circles and line 24 to 36 (depending on size) tiny tart or muffin pans. Heat the butter in a small saucepan and cook the Canadian bacon until lightly browned. Combine with the remaining ingredients and spoon into the pastry shells. Bake in a preheated 400F (200C) oven until the pastry is golden brown and the filling has set. Serves 8 to 12 as an appetizer.
1/4 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon garlic salt
1/4 teaspoon ground red pepper
1/3 cup low-fat buttermilk
4 (6-ounce) skinned chicken breast halves
Cooking spray
1 tablespoon stick margarine or butter, melted
Preheat oven to 400.
Combine first 6 ingredients in a shallow dish. Place buttermilk in a shallow dish. Dip chicken in buttermilk; dredge in bread crumb mixture. Place chicken, breast sides up, in a jelly-roll pan coated with cooking spray. Drizzle margarine over chicken. Bake at 400 for 40 minutes or until done. Makes 4 servings.
1 1/2 lbs broccoli, cut up
2 cups water
1 large stalk celery, chopped
1 med onion chopped
2 tablespoons marg or butter
2 tablespoons flour
2 1/2 cups water
1 tbs instant chicken bouillon
salt, pepper, pinch nutmeg
1/2 cup whipping cream (omit if diet forbids)
Heat 2 cups water to boiling in 3 quart saucepan. Add broccoli, celery onion. Cover and heat to boiling. Cook about 10 min until tender. do not drain. Blend. Heat marg. over low heat until melted. Stir in flour. Cook, stirring constantly until smooth and bubbly, remove from heat. Stir in 2 1/2 cups water. Boil and stir 1 minute. Sir in broccoli, bouillon, seasonings. Heat just to boiling. Stir in cream, heat but do not boil. Serve with grated cheese if desired.
3 eggs
2 c. sugar
1 1/2 c, warm mashed potatoes
1/3 c. melted oleo
1 c. buttermilk
6 c. plain flour
4 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. nutmeg
Beat eggs slightly in mixer bowl, add sugar & mix well. Stir in potatoes, oleo & buttermilk. Add dry ingredients and mix only until flour is completely moistened. Chill dough at least 1 hr. Roll out 1/3 of the dough on a floured surface to 1/2" thickness. Cut with a floured donut cutter. Let rest 10 --15 min. Fry in hot oil, 375 degrees 1 1/2 to 2 min. on each side. Drain on paper towels. Roll in powdered sugar or sugar/cinnamon mix or ice with your favorite flavor canned icing only or ice & sprinkle with nuts, coconuts or candy sprinkles. These are also great just plain.
1 5 to 6 lb chicken
1 lemon -- halved
4 whole garlic cloves
4 tablespoons butter
Kosher salt to taste
Freshly ground black pepper to taste
1 cup homemade or canned chicken broth -- water,
fruit juice or wine, for deglazing
Place oven rack on second level from bottom. Heat oven to 500 degrees.
Remove the fat from the tail and crop end of the chicken. Discard the neck and giblets or freeze for making chicken stock later. Reserve chicken livers for another use. Stuff the cavity of the chicken with the lemon, garlic and butter, if using. Season the cavity and skin with salt and pepper. Place the chicken in a 12-by-8-by-1-1/2 inch roasting pan, breast-side up. Put in the oven legs first and roast 50 to 60 minutes, or until the juices run clear. After the first 10 minutes, move the chicken with a wooden spatula to keep it from sticking. Remove the chicken to a platter by placing a large wooden spoon into the tail end and balancing the chicken with a kitchen spoon pressed against the crop end.
As you lift the chicken, tilt it over the roasting pan so that all the juices run out of the cavity and into the pan. Pour off excess fat from the pan and put the pan on top of the stove. Add the stock or other liquid and bring to a boil, scraping the bottom vigorously with a wooden spoon. Let reduce by half. Serve the sauce over the chicken or, for crisp skin, in a sauce boat.
2 cups self-rising cornmeal
2 eggs beaten
2 cups buttermilk
2 tablespoons bacon drippings, melted
3 stalks celery, chopped
1 medium onion, chopped
1/3 cup butter or margarine, melted
12 slices day old bread, crumbled
2 to 2-1/2 cups turkey or chicken broth
1 cup milk
2 eggs, beaten
1/4 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
Combine cornmeal, 2 eggs, buttermilk, and melted bacon drippings, stirring well.Place a well-greased 10-inch cast iron skillet in a 450 degree oven for 4 minutes or until hot. Remove skillet from oven; spoon batter into skillet. Bake at 450 for 35 minutes or until cornbread is lightly browned. Cool; crumble cornbread into a large bowl. Saute celery and onion in butter until tender. Add sautéed vegetables and remaining ingredients to crumbled cornbread, stirringm well. Spoon dressing into a lightly greased 13 x 9 x 2-inch pan. Bake at 350 for 25 to 30 minutes. Yield 8 servings.
HINT: One (10-3/4 ounce) can of chicken broth and 1 cup of water may be substituted for homemade chicken broth. ( It's best to use
the broth from your chicken or turkey )
Dressing may be spooned into turkey cavity. Spoon any remaining dressing into a lightly greased 2-quart casserole; bake at 350 for 25 to 30 minutes.
2 cups flour, sifted
3/4 cup sugar
2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup pecans
1 egg beaten
1 cup thick applesauce
2 tablespoon shortening
Sift flour, baking powder, salt, soda, and cinnamon together. Add pecans, beaten egg, applesauce, and slightly cooled shortening to dry ingredients.
Stir until blended. Pour into greased loaf pan. Bake at 350 for 1 hour, or until done to the touch.
