3 cups cornmeal
1 tbsp sugar
1 1/2 tsp salt
2 1/2 cups boiling water
1 small sweet potato
1 cup cold water
1 cup flour
1 1/4 cups molasses
1/2 tsp baking soda
Combine cornmeal, sugar, and salt in large bowl. Pour in boiling water. Beat with electric mixer until well mixed.
Boil sweet potato until tender. Peel white hot. Add to meal mixture. Beat 10 minutes. Add cold water. Beat well. Add flour and molasses. Beat well.
Cover. Place in warm, draft free place overnight.
Heat oven to 250 degrees. Grease and flour 10-inch Bundt pan.
Stir baking soda into bread mixture. Pour in pan.
Bake for 3 hours.
Remove from oven. Cover pan tightly with foil to steam bread. Cool at least 1 hour before removing from pan. 24 chicken wings
1/4 cup ketchup
1/4 cup oil
2 tbsp lemon juice
1 tbsp chili powder
1 tsp lemon pepper seasoning
1/2 tsp ground oregano
1/2 tsp onion powder
1/8 tsp cayenne pepper
Prepare outdoor grill for cooking.
Cut off wing tips. Discard or save for another use. Rinse and dry. Place on grill about 6 inches from medium-hot coals. Grill 15 minutes.
Combine ketchup, oil, lemon juice, chili powder, lemon pepper, oregano, onion powder, and cayenne. Brush on wings. Brush often with sauce. Grill until tender.
Note: Wings can be baked or broiled at 400 degrees. Brush often with sauce. Cook until tender.
Makes 6 to 8 servings. Cake
1 cup (2 sticks) butter or margarine, softened
2 cups sugar
2 tbsp unsweetened cocoa powder
4 eggs
1 tsp vanilla
1 1/2 cup flour
1 1/2 cup nuts
1 1/2 cup flake coconut
Topping
1 jar (7 oz) marshmallow cream
Icing
1 box confectioners sugar
1/2 cup unsweetened cocoa powder
1/2 cup evaporated milk
1/2 cup (1 stick) butter, softened
Heat oven to 350 degrees.
For cake, combine butter, sugar, cocoa, eggs, and vanilla in large bowl. Mix until creamy. Add flour, nuts, and coconut. Mix thoroughly.
Bake for 45 minutes in non-stick 13x9-inch cake pan.
For topping, remove cake from oven and immediately spread marshmallow cream on top. Let cool.
For icing, combine confectioners sugar, cocoa, evaporated milk, and butter. Mix thoroughly. Spread on top of marshmallow cream. Crust
See 8-inch Single Crust recipe.
Filling
2 tbsp butter flavor crisco
1/2 cup sugar
3 tbsp flour
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1 cup water
1 egg
2 tbsp cider vinegar
Crust
Heat oven to 350 degrees. Bake crust partially for 3 minutes.
Filling
Combine butter flavor crisco and sugar in medium bowl. Mix at low speed of electric mixer until well blended. Add flour, cinnamon, clove and allspice. Add water, egg and vinegar. Stir until well blended. Transfer to double boiler.
Cook and stir over simmering water until thick. Pour over partially baked crust.
Bake for 45 minutes or until filling starts to bubble. Cool to room temperature before serving. 8, 9 or 10-inch Single Crust
1 1/3 cups all-purpose flour
1/2 tsp salt
1/2 cup shortening
3 tbsp cold water
8 or 9-inch Double Crust
2 cups all-purpose flour
1 tsp salt
3/4 cup shortening
5 tbsp cold water
10-inch Double Crust
2 2/3 cups all-purpose flour
1 tsp salt
1 cup shortening
7-8 tbsp cold water
Combine flour and salt in bowl.
Cut in shortening using pastry blender (or 2 knives) until all flour is blended into form pea-size chunks.
Sprinkle with water, one tablespoon at a time. Toss lightly with form until dough will form a ball.
For single crust:
Press dough ball between hands to form 5 to 6-inch "pancake." Flour rolling surface and rolling pin lightly. Roll dough into circle.
Trim 1 inch larger than upside-down pie plate. Loosen dough carefully.
Fold into quarters. Unfold and press into pie plate.
Fold edge under and flute.
For recipe calling for baked pie shell, heat oven to 425 degrees. Prick bottom and sides thoroughly with fork (fifty times) to prevent shrinkage. Bake for 10-15 minutes.
For double crust:
Press dough ball between hands to form 5 to 6-inch "pancake." Flour rolling surface and rolling pin lightly. Roll dough into circle.
Trim 1 inch larger than upside-down pie plate. Loosen dough carefully.
Fold into quarters. Unfold and press into pie plate.
Divide dough in half. Roll each crust separately and transfer bottom crust to pie plate as described above.
Trim edge even with pie plate. Moisten pastry edge with water.
Add desired filling to unbaked shell. Lift top crust onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust and flute. Cut slits in top crust for escape of steam.
Bake according to filling recipe. 8 pieces flounder filet
1 lb crap meat
1/2 tsp cayenne pepper
1/2 cup chopped green bell pepper
3 tbsp mayonnaise
1 egg beaten
4 tsp butter
1 tbsp lemon juice
Heat oven to 450 degrees. Grease shallow roasting pan.
Wash fish. Pat dry.
Combine crab meat, cayenne, green pepper, mayonnaise, and egg.
Place 4 pieces of fish in roasting pan. Place two heaping tablespoons of crab mixture on each piece of fish. Top with remaining fish. Place slice of butter on each fish. Sprinkle with lemon juice.
Bake 30 minutes. Baste. Broil 5 minutes. Baste. Broil 5 more minutes.
Makes 4 servings. 1 lb boneless catfish
1 cup corn meal
1/2 cup flour
2 tsp salt
1 tsp pepper
1/2 tsp garlic salt
1/2 tsp onion salt
2-3 cups shortening
lemon wedges (optional)
Heat shortening to 365 degrees in deep fryer or deep saucepan.
Combine corn meal, flour, salt, pepper, garlic and onion salt in paper or plastic bag.
Put 3-4 pieces of fish in bag. Shake until well coated. Fry fish until brown and tender. Garnish with lemon wedges, if desired.
Makes 4 to 6 servings. 2 cups cooked ham
1 cup dry split peas
1 cup chopped onions
1 cup chopped celery
1 cup shredded carrots
2 T fresh parsley
1/2 tsp tried thyme, crushed
1/4 tsp pepper
4 cups chicken broth
2 cups water
1 cup quick-cooking rice
In a 3 1/2 to 5-quart slow cooker combine ham, peas, onions, celery, carrots, parsley, thyme, and pepper. Pour broth and water over all.
Cover; cook on low for 8 to 10 hours or high for 4 to 5 hours. Stir in rice. Cover; let stand 5 minutes or until rice is tender. 4 boneless, skinless chicken breast halves
2 garlic cloves, minced
1 tbsp dried basil leaves
1 tsp grated lemon peel
1/4 cup lemon juice
2 tbsp white wine vinegar
1/2 cup oil
1/2 tsp salt
1/2 tsp freshly ground pepper
Combine oil, lemon juice, vinegar, basil, lemon peel, garlic, salt and pepper in shallow baking dish. Add chicken, turning once to coat both sides. Refrigerate 30-45 minutes, turning once.
Prepare charcoal for grilling, or heat broiler. Grill or broil chicken 4 inches from heat, turning once, 3-5 minutes per side or until just cooked through.
Makes 4 servings. 6-8 pork chops
1 cup uncooked long-grain rice
1 envelope (1 oz) dry onion soup mix
1 can mushroom soup
2 tbsp oil
salt & pepper to taste
water
Heat oven to 375 degrees.
Heat oil in large skillet over medium heat. Brown pork chops. Drain.
Sprinkle uncooked rice in bottom of large baking dish. Sprinkle dry soup mix over rice. Place pork chops on top. Pour undiluted mushroom soup over chops. Salt and pepper to taste. Add enough water to barely cover ingredients.
Bake uncovered for one hour. 6 medium sweet potatoes or yams, peeled and cooked
1/4 cup flour
1/2 cup firmly packed brown sugar
1 tsp salt
1/2 tsp nutmeg
1/4 cup oil
Combine brown sugar, salt, nutmeg, and flour in a large bowl.
Cut sweet potatoes into fingers or strips. Rinse. Coat each with flour mixture.
Heat oil to 365 degrees in electric skillet or on medium-high heat in a large skillet. Fry potato fingers 4 to 5 minutes or until golden brown.
Makes 6 servings. 4-5 slices bacon or salt pork
1 head cabbage, chopped
1 tbsp cider vinegar
1 tbsp sugar
1/8 tsp freshly ground black pepper
Fry bacon in large skillet on medium heat until crisp. Remove. Drain. Crumble.
Add cabbage to skillet a little at a time. Allow to wilt after each addition. Add vinegar, sugar, and pepper. Cover. Cook about 20 minutes or until soft. Stir in bacon just before serving. 1/2 lb large mushrooms, stemmed (save 2-3 of the stems)
1 lb breakfast sausage (I prefer Jimmy Dean hot)
1 package cream cheese, softened
1/2 cup finely chopped onion
1 cup shredded cheddar cheese, divided
1-2 cloves garlic, finely chopped
Black pepper to taste
Preheat oven to 350. Brown the sausage in a skillet, crumbling it as finely as possible. Chop the stems finely, and add them, the garlic and the onion to the sausage just long enough to get the onions almost tender. Put mushroom caps on an ungreased cookie sheet. I've found that using an oven-safe wire rack to put the mushrooms on (on top of the cookie sheet) helps keep them from being all drippy cause mushrooms produce a lot of water when they're cooked.
Combine sausage mixture, 3/4 cup cheddar cheese, and cream cheese in a bowl; mix thoroughly. Spoon mixture into mushroom caps, making a heap in each one. Place a pinch of cheddar on top of each heap.
Bake for about 12 minutes, or until the mushrooms are tender.
This recipe is also a good low-carb snack, with less than two carbs per mushroom. If you have leftover stuffing, it makes a great dip for pork rinds or tortilla chips. 1 box Jiffy cornbread mix
1 can CREAM corn
1 small can diced green chiles
1 lb. hamburger meat
1 cup shredded cheddar cheese
Preheat oven to 350 degrees.
Brown the hamburger meat and drain off the fat. In a large bowl, prepare the cornbread mix according to the box, then add the whole can of cream corn, the can of chiles, and the hamburger meat. Mix it all up, and pour into an 8X8 pan. Sprinkle the cheese on top, and bake for 30 minutes or so - until a toothpick inserted in the center comes out clean.
Serve with salsa and sour cream, or just eat it plain. Yum!
*Note: This recipe freezes really well. 1 box Uncle Ben's wild rice
1 lb sausage (I use Jimmy Dean HOT)
1lb fresh sliced mushrooms
1/2 slivered almonds
1 med onion, chopped
Prepare the rice according to the directions on the box. Brown the sausage; just before it's done, add the onion and mushroom and cook til the onion is soft. Mix everything together in a casserole dish, cover it with foil, and stick it in the oven at 350 for about half an hour.
1 tbsp sugar
1 1/2 tsp salt
2 1/2 cups boiling water
1 small sweet potato
1 cup cold water
1 cup flour
1 1/4 cups molasses
1/2 tsp baking soda
Combine cornmeal, sugar, and salt in large bowl. Pour in boiling water. Beat with electric mixer until well mixed.
Boil sweet potato until tender. Peel white hot. Add to meal mixture. Beat 10 minutes. Add cold water. Beat well. Add flour and molasses. Beat well.
Cover. Place in warm, draft free place overnight.
Heat oven to 250 degrees. Grease and flour 10-inch Bundt pan.
Stir baking soda into bread mixture. Pour in pan.
Bake for 3 hours.
Remove from oven. Cover pan tightly with foil to steam bread. Cool at least 1 hour before removing from pan. 24 chicken wings
1/4 cup ketchup
1/4 cup oil
2 tbsp lemon juice
1 tbsp chili powder
1 tsp lemon pepper seasoning
1/2 tsp ground oregano
1/2 tsp onion powder
1/8 tsp cayenne pepper
Prepare outdoor grill for cooking.
Cut off wing tips. Discard or save for another use. Rinse and dry. Place on grill about 6 inches from medium-hot coals. Grill 15 minutes.
Combine ketchup, oil, lemon juice, chili powder, lemon pepper, oregano, onion powder, and cayenne. Brush on wings. Brush often with sauce. Grill until tender.
Note: Wings can be baked or broiled at 400 degrees. Brush often with sauce. Cook until tender.
Makes 6 to 8 servings. Cake
1 cup (2 sticks) butter or margarine, softened
2 cups sugar
2 tbsp unsweetened cocoa powder
4 eggs
1 tsp vanilla
1 1/2 cup flour
1 1/2 cup nuts
1 1/2 cup flake coconut
Topping
1 jar (7 oz) marshmallow cream
Icing
1 box confectioners sugar
1/2 cup unsweetened cocoa powder
1/2 cup evaporated milk
1/2 cup (1 stick) butter, softened
Heat oven to 350 degrees.
For cake, combine butter, sugar, cocoa, eggs, and vanilla in large bowl. Mix until creamy. Add flour, nuts, and coconut. Mix thoroughly.
Bake for 45 minutes in non-stick 13x9-inch cake pan.
For topping, remove cake from oven and immediately spread marshmallow cream on top. Let cool.
For icing, combine confectioners sugar, cocoa, evaporated milk, and butter. Mix thoroughly. Spread on top of marshmallow cream. Crust
See 8-inch Single Crust recipe.
Filling
2 tbsp butter flavor crisco
1/2 cup sugar
3 tbsp flour
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1 cup water
1 egg
2 tbsp cider vinegar
Crust
Heat oven to 350 degrees. Bake crust partially for 3 minutes.
Filling
Combine butter flavor crisco and sugar in medium bowl. Mix at low speed of electric mixer until well blended. Add flour, cinnamon, clove and allspice. Add water, egg and vinegar. Stir until well blended. Transfer to double boiler.
Cook and stir over simmering water until thick. Pour over partially baked crust.
Bake for 45 minutes or until filling starts to bubble. Cool to room temperature before serving. 8, 9 or 10-inch Single Crust
1 1/3 cups all-purpose flour
1/2 tsp salt
1/2 cup shortening
3 tbsp cold water
8 or 9-inch Double Crust
2 cups all-purpose flour
1 tsp salt
3/4 cup shortening
5 tbsp cold water
10-inch Double Crust
2 2/3 cups all-purpose flour
1 tsp salt
1 cup shortening
7-8 tbsp cold water
Combine flour and salt in bowl.
Cut in shortening using pastry blender (or 2 knives) until all flour is blended into form pea-size chunks.
Sprinkle with water, one tablespoon at a time. Toss lightly with form until dough will form a ball.
For single crust:
Press dough ball between hands to form 5 to 6-inch "pancake." Flour rolling surface and rolling pin lightly. Roll dough into circle.
Trim 1 inch larger than upside-down pie plate. Loosen dough carefully.
Fold into quarters. Unfold and press into pie plate.
Fold edge under and flute.
For recipe calling for baked pie shell, heat oven to 425 degrees. Prick bottom and sides thoroughly with fork (fifty times) to prevent shrinkage. Bake for 10-15 minutes.
For double crust:
Press dough ball between hands to form 5 to 6-inch "pancake." Flour rolling surface and rolling pin lightly. Roll dough into circle.
Trim 1 inch larger than upside-down pie plate. Loosen dough carefully.
Fold into quarters. Unfold and press into pie plate.
Divide dough in half. Roll each crust separately and transfer bottom crust to pie plate as described above.
Trim edge even with pie plate. Moisten pastry edge with water.
Add desired filling to unbaked shell. Lift top crust onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust and flute. Cut slits in top crust for escape of steam.
Bake according to filling recipe. 8 pieces flounder filet
1 lb crap meat
1/2 tsp cayenne pepper
1/2 cup chopped green bell pepper
3 tbsp mayonnaise
1 egg beaten
4 tsp butter
1 tbsp lemon juice
Heat oven to 450 degrees. Grease shallow roasting pan.
Wash fish. Pat dry.
Combine crab meat, cayenne, green pepper, mayonnaise, and egg.
Place 4 pieces of fish in roasting pan. Place two heaping tablespoons of crab mixture on each piece of fish. Top with remaining fish. Place slice of butter on each fish. Sprinkle with lemon juice.
Bake 30 minutes. Baste. Broil 5 minutes. Baste. Broil 5 more minutes.
Makes 4 servings. 1 lb boneless catfish
1 cup corn meal
1/2 cup flour
2 tsp salt
1 tsp pepper
1/2 tsp garlic salt
1/2 tsp onion salt
2-3 cups shortening
lemon wedges (optional)
Heat shortening to 365 degrees in deep fryer or deep saucepan.
Combine corn meal, flour, salt, pepper, garlic and onion salt in paper or plastic bag.
Put 3-4 pieces of fish in bag. Shake until well coated. Fry fish until brown and tender. Garnish with lemon wedges, if desired.
Makes 4 to 6 servings. 2 cups cooked ham
1 cup dry split peas
1 cup chopped onions
1 cup chopped celery
1 cup shredded carrots
2 T fresh parsley
1/2 tsp tried thyme, crushed
1/4 tsp pepper
4 cups chicken broth
2 cups water
1 cup quick-cooking rice
In a 3 1/2 to 5-quart slow cooker combine ham, peas, onions, celery, carrots, parsley, thyme, and pepper. Pour broth and water over all.
Cover; cook on low for 8 to 10 hours or high for 4 to 5 hours. Stir in rice. Cover; let stand 5 minutes or until rice is tender. 4 boneless, skinless chicken breast halves
2 garlic cloves, minced
1 tbsp dried basil leaves
1 tsp grated lemon peel
1/4 cup lemon juice
2 tbsp white wine vinegar
1/2 cup oil
1/2 tsp salt
1/2 tsp freshly ground pepper
Combine oil, lemon juice, vinegar, basil, lemon peel, garlic, salt and pepper in shallow baking dish. Add chicken, turning once to coat both sides. Refrigerate 30-45 minutes, turning once.
Prepare charcoal for grilling, or heat broiler. Grill or broil chicken 4 inches from heat, turning once, 3-5 minutes per side or until just cooked through.
Makes 4 servings. 6-8 pork chops
1 cup uncooked long-grain rice
1 envelope (1 oz) dry onion soup mix
1 can mushroom soup
2 tbsp oil
salt & pepper to taste
water
Heat oven to 375 degrees.
Heat oil in large skillet over medium heat. Brown pork chops. Drain.
Sprinkle uncooked rice in bottom of large baking dish. Sprinkle dry soup mix over rice. Place pork chops on top. Pour undiluted mushroom soup over chops. Salt and pepper to taste. Add enough water to barely cover ingredients.
Bake uncovered for one hour. 6 medium sweet potatoes or yams, peeled and cooked
1/4 cup flour
1/2 cup firmly packed brown sugar
1 tsp salt
1/2 tsp nutmeg
1/4 cup oil
Combine brown sugar, salt, nutmeg, and flour in a large bowl.
Cut sweet potatoes into fingers or strips. Rinse. Coat each with flour mixture.
Heat oil to 365 degrees in electric skillet or on medium-high heat in a large skillet. Fry potato fingers 4 to 5 minutes or until golden brown.
Makes 6 servings. 4-5 slices bacon or salt pork
1 head cabbage, chopped
1 tbsp cider vinegar
1 tbsp sugar
1/8 tsp freshly ground black pepper
Fry bacon in large skillet on medium heat until crisp. Remove. Drain. Crumble.
Add cabbage to skillet a little at a time. Allow to wilt after each addition. Add vinegar, sugar, and pepper. Cover. Cook about 20 minutes or until soft. Stir in bacon just before serving. 1/2 lb large mushrooms, stemmed (save 2-3 of the stems)
1 lb breakfast sausage (I prefer Jimmy Dean hot)
1 package cream cheese, softened
1/2 cup finely chopped onion
1 cup shredded cheddar cheese, divided
1-2 cloves garlic, finely chopped
Black pepper to taste
Preheat oven to 350. Brown the sausage in a skillet, crumbling it as finely as possible. Chop the stems finely, and add them, the garlic and the onion to the sausage just long enough to get the onions almost tender. Put mushroom caps on an ungreased cookie sheet. I've found that using an oven-safe wire rack to put the mushrooms on (on top of the cookie sheet) helps keep them from being all drippy cause mushrooms produce a lot of water when they're cooked.
Combine sausage mixture, 3/4 cup cheddar cheese, and cream cheese in a bowl; mix thoroughly. Spoon mixture into mushroom caps, making a heap in each one. Place a pinch of cheddar on top of each heap.
Bake for about 12 minutes, or until the mushrooms are tender.
This recipe is also a good low-carb snack, with less than two carbs per mushroom. If you have leftover stuffing, it makes a great dip for pork rinds or tortilla chips. 1 box Jiffy cornbread mix
1 can CREAM corn
1 small can diced green chiles
1 lb. hamburger meat
1 cup shredded cheddar cheese
Preheat oven to 350 degrees.
Brown the hamburger meat and drain off the fat. In a large bowl, prepare the cornbread mix according to the box, then add the whole can of cream corn, the can of chiles, and the hamburger meat. Mix it all up, and pour into an 8X8 pan. Sprinkle the cheese on top, and bake for 30 minutes or so - until a toothpick inserted in the center comes out clean.
Serve with salsa and sour cream, or just eat it plain. Yum!
*Note: This recipe freezes really well. 1 box Uncle Ben's wild rice
1 lb sausage (I use Jimmy Dean HOT)
1lb fresh sliced mushrooms
1/2 slivered almonds
1 med onion, chopped
Prepare the rice according to the directions on the box. Brown the sausage; just before it's done, add the onion and mushroom and cook til the onion is soft. Mix everything together in a casserole dish, cover it with foil, and stick it in the oven at 350 for about half an hour.
A good cook is not necessarily a good woman with an even temper. Some allowance should be made for artistic temperament.
~X. Marcel Boulestin
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