Recipe: 01-27-2000: 13 Skillet Recipes

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01-27-2000 – From the Frying Pan
13 Frying Pan and Skillet Recipes

Sandy,TX (05:29:13) : SKILLET HAM-POTATO SALAD
4-H cookbook

1/4 cup chopped green onions
1/4 cup chopped green pepper
12oz. cook ham, chopped
1 tbl shortening
3 cups chopped cooked potatoes
1/4 tsp salt
Dash of pepper
1/4 cup mayonnaise or salad dressing
1 1/2 cup chopped sharp cheese
2 tbl. chopped parsley

Saute green onions, green pepper and ham in shortening in skillet until light brown. Add potatoes, salt, pepper and mayonnaise. Cook until heated through, stirring frequently. Stir in cheese. Heat until cheese begins to melt. Add parsley. Yield: 4 servings

Sandy,TX (05:17:14) : MAC'S BEER FRIED VENISON

1 1/2 lb venison cut into 1/4-inch steaks
1 egg, beaten
1 cup beer
1/2 cup flour
cooking oil or shortening
salt and pepper to taste

Tenderize steaks with a mallet, if desired. Mix egg with beer. Dip steak in flour, then egg mixture and again in flour. Fry in hot oil until done and browned on both sides. Salt and pepper to taste.

4-H Cookbook

Sandy,TX (05:12:00) : CORN DODGERS

1 pint sifted corn meal
1 large tbl shortening
1/2 pint cold water
1 pinch salt

Heat the griddle. This is better than a tin, as it will not scorch on the bottom. Mix the ingredients well. Shape dough into balls a little larger than an egg. Drop them on a griddle and bake in the and bake in the oven until golden brown on the bottom; change and brown the top. Serve with plenty of butter.

4-H cookbook

Sandy,TX (05:02:35) : SKILLET CHICKEN AND RICE
TEXAS COOKBOOK

2 whole, deboned, skinned and sliced chicken breasts
1/2 pound zucchini, thinly sliced
1 1/2-2 cups broccoli flowerets
1/2 cup chopped green onion
1 (16oz) can, undrained and chopped tomatoes
3 cups rice, cooked, white or brown
1/4 cup chopped parsley
1/2 tsp salt
1/4 tsp pepper
pinch dry oregano

Coat large skillet with cooking spray. Saute chicken till lightly browned. Add zucchini and broccoli; cook until crisp tender. Stir in remaining ingredients. Cover, reduce heat, and simmer 15 minutes or until heated through.

Sandy,TX (04:57:21) : TEXAS MOUNTAIN CALF-FRIES
Archie Leonard Drain-Denton, TX
Texas Cookbook

2 cups oil or shortening
calf fires or bull oysters 5 pounds
1 1/2 tbl salt
1 tbl
black pepper
2 cans, beer, any kind
4 eggs, slightly beaten
2 cups yellow cornmeal

Heat oil or shortening in large skillet. While shortening is heating, slice calf-fries in quarters; salt and pepper. Pour beer into medium bowl; put calf-fries in beer. Allow to stand for 30 minutes. Dip calf-fries in eggs and roll them in yellow corn meal. Place in skillet of hot shortening and fry to a golden brown. Serves 8.

I think this guy forgot about the oil heating up. Let the meat stand in beer for a while before heating the oil.

Sandy,TX (04:50:32) : SALLY' CHUCKWAGON
Texas cookbook

1 lb ground beef
3 tbl butter or margarine
1 (15oz) can tomatoes, with liquid, diced
1 (15oz) can dark red kidney beans, with liquid
3/4 cup elbow macaroni
1/2 cup barbecue sauce
Worcestershire sauce

Scramble ground beef in butter, add a few shakes of Worcestershire sauce.
Drain fat. Add remaining ingredients, simmer 20 minutes, stirring occasionally.

Sandy,TX (04:46:14) : RANCH STYLE STUFF

1 1/2 lbs hamburger, lean
1 medium size can Ranch Style beans
1 medium onion, chopped
1 small bell pepper, chopped
mustard
ketchup
Worcestershire sauce
salt and pepper to taste

Brown hamburger, drain if necessary. Add onion and bell pepper, saute until veggies are tender crisp. Add mustard, ketchup, Worcestershire sauce, salt and pepper to taste. Serve as is or over rice along with corn bread.

Sandy,TX (01:13:16) : COMPANY HAM

1 cup ham-julienned
1/4 cup chopped onions
2 tbl margarine
2 tsp flour
1 cup sour cream
1-6oz can sliced mushrooms

Cook ham and onion in margarine until tender, sprinkle with flour, stir in sour cream, add mushrooms, cook till thickens. Serve over rice or noodles.

KellyWA (09:22:42) : Shrimp fried rice
Yield: 4 servings

2 Eggs
2 tb Vegetable oil
3 Green onions & tops; chopped
3 c Cold cooked rice
1/4 lb Cooked shrimp; chopped
3 tb Kikkoman Soy Sauce

Blend eggs with 2 Tbsp. water; set aside. Heat oil in wok or large
skillet over medium heat. Add green onions; stir-fry 30 seconds.
Add eggs; cook, stirring gently, until firm. Stir in rice and cook
until heated, gently separating grains. Add shrimp and soy sauce;
cook, stirring, until mixture is well blended and heated through.

Makes 4 to 6 servings

KellyWA (09:21:35) :
Classic Mexican Fried Beans With Onions And Garlic

2 tablespoons vegetable oil, lard, bacon or chorizo drippings
1 medium white onion chopped
4 garlic cloves, peeled and finely chopped
4 cups undrained seasoned cooked beans, slightly warm
salt -- to taste
1/2 cup crumbled Mexican queso fresco, queso anejo, pressed, salted
farmers cheese , dry feta or parmesan, for garnish

tortilla chips -- for garnish

In a large well seasoned or nonstick skillet, heat the oil or pork fat
over medium heat. Add the onion and cook, stirring frequently, until
deep golden, about 10 minutes. Stir in the garlic, cook for a minute
or so, then use a slotted spoon to scoop in about 1/4 of the beans,
leaving most of the liquid behind. With a bean or potato masher, or
the back of a large spoon, mash the beans into a coarse puree. Add
another portion of the beans, mash them in, and continue until all the
beans have been added and coarsely mashed. Add about a cup of bean
liquid or water and stir frequently over the heat until the beans are
still a little soupier than you'd like to serve them (they'll thicken
as they sit.) Taste and season with salt if needed.

KellyWA (09:17:45) : Fried Spare Ribs with Honey

1 1/4 lb Pork ribs, trimmed 5 tb Soy sauce
3/4 c Sugar 3 tb Sherry
1/2 c Vinegar 4 c Cooking oil

1. Cut the ribs between the bones into single pieces. Heat the sugar,
vinegar, soy sauce, and sherry to a boil. Pour over the ribs and marinate
for at least one hour.

2. Heat the oil in a large wok. Add the ribs and fry for 5 minutes or until golden brown. Turn off heat and allow to continue cooking an additional 4 minutes. Remove, drain, and serve.

The ribs should be crisp on the outside, sweet and tender on the inside.

KellyWA (09:16:12) : FRIED BRUSCHETTA

Olive oil
1 Clove peeled garlic
2 large slices good quality bread
1/2 cup purred cooked cannelini beans
Salt and freshly ground black pepper
Chopped fresh fennel or slivers of roasted
red peppers

Heat some olive oil in a skillet and fry the bread with the garlic. Spread
the fried bread with pureed beans, season with salt and pepper, drizzle on more olive oil and garnish with chopped fresh fennel or pepper. KellyWA (09:14:32) : STIR-FRIED CHICKEN WITH CHILIES AND PEANUTS
Yield: 3 servings

2 ts Soy sauce
1 1/2 ts Corn starch
1 Clove garlic, minced
1 Piece fresh ginger, minced
-(1/2-inch long)
2 Whole chicken breasts,
-boned, skinned,
Halved, and diced
1/4 c Peanut oil
1 c Skinless raw peanuts
4 Dried red chilies
8 Dried Japanese mushrooms
1 bunch Green onions, sliced
1 ts Rice wine vinegar
1/2 ts Sugar
1 ts Oriental sesame oil
Freshly steamed rice

Combine soy sauce, corn starch, garlic, and ginger in a medium bowl; mix well. Add diced chicken, tossing
to coat evenly. Let stand at room temperature for 15 minutes. Soak dried mushrooms in hot water for 15 minutes; drain well and thinly slice. Heat oil in wok over high heat. Add peanuts; stir-fry until golden brown. Remove peanuts with slotted spoon and set aside. Add chilies and stir-fry until browned; remove with slotted spoon and set aside. Add chicken, with marinade, and stir-fry for 2 minutes. Blend in mushrooms, onion, vinegar, and sugar; stir-fry for 1 minute. Return peanuts and chilies to wok, blending well. Add sesame oil and continue cooking for 1 minute. Serve immediately over freshly steamed rice.