Recipe: 02-20-2000: Like Mom Used to Make (23)
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02-20-2000 - Just Like Mom Used to Make!
23 Assorted Recipes
Debbie.D.,.AL (07:10:47) : MAMA'S SHRIMP DIP
1 (3 oz.) pkg. cream cheese, softened (I use 1/3 less fat
1 (8 oz.) container sour cream (I use no-fat
2 tsp. lemon juice
1 pkg. dry Italian salad dressing mix
2 T. chopped bell pepper
1 (4 1/2 oz) can medium shrimp, drained, rinsed, and chopped
Blend cream cheese on high until light and fluffy. Stir in remaining ingredients. Chill at least 1 hour. Serve with fresh vegetables. Makes: 1 2/3 cups.
Debbie.D.,.AL (07:03:10) : MAMA'S HOMEMADE HAMBURGER HELPER
1 lb. ground beef
1 large onion, chopped
2 tsp. garlic, minced
1/2 bell pepper, chopped finely
3 1/2-4 cups chicken broth (made from cubes, homemade, or from cans)
10 lasagna noodles, each broken into 6 pieces
3/4 cup sour cream
salt and pepper to taste
Over high heat, cook the ground beef, onion, and garlic. Drain the beef mixture. Add 3 1/2 cups broth and noodles and stir well. Bring to a boil, reducing heat to simmer. Cover and cook for 20 minutes, stirring occasionally to make sure that noodles do not stick. Add sour cream and additional broth. Salt and pepper to taste.
Debbie.D.,.AL (06:58:14) : MAMA'S LEMONADE PIE
1 6 oz. container thawed lemonade, (Mama used pink lemonade)
1 8 oz. container thawed Cool Whip
1 can sweetened condensed milk
2 graham cracker crusts
2-3 drops of red food coloring
Mix the lemonade, Cool Whip, food coloring, and condensed milk together. Pour half of the mixture into one pie shell, and half into the other. Cover and refrigerate overnight. Makes 2 pies.
Debbie.D.,.AL (06:44:43) : MAMA'S SMOTHERED PORK CHOPS
4-6 center cut pork chops
3 T. vegetable oil
1 onion, sliced into rings
1 bell pepper, sliced into rings
2 cloves garlic, minced
1 can cream of chicken or mushroom soup
1/2 can water or milk
Put the pork chops into a skillet where the oil has been heated. Add the garlic and saute. Brown the pork chops on both sides. Add the onion and bell pepper. Pour in the cream of mushroom/chicken soup and 1/2 can of water. Put the lid on the skillet. Cook for 30-45 minutes or until pork is done. Water may have to be added occasionally. The gravy can be served over mashed potatoes or rice. Makes 4-6 servings.
Lori.NY (05:27:34) : CROCK POT BEEF ROAST
(This can also be made in a Dutch oven or a deep skillet with a heavy lid)
1 (2-3 lb.) beef roast
1 can Campbell's cream of mushroom soup
1 can Campbell's French onion soup Salt & pepper
Salt and pepper roast and place in crock pot.
Empty both cans of soup over roast.
Cook slowly for 6-8 hours depending on size of roast.
When done, just pull roast apart and serve.
Lori.NY (05:21:22) :
1 Chicken, cut up, OR 4 Boneless chicken breasts-cut up
1 can Cream of mushroom soup
1 can Cream of chicken soup
1 lg Onion; sliced
1 can French onion soup
Garlic, fresh or powder;
-to taste
1 pk Fresh mushrooms; sliced
Poultry seasoning; to taste-(optional)
Add all ingredients to crock pot, cover and simmer on LOW for at least 5 to
6 hours, but can cook all day if that's easier for your schedule. You can
also add any veggies you like. Just serve over rice, potatoes cooked any
way you like, noodles, biscuits, or over popovers is great. Can be frozen
and reheated. You can double or triple recipe if you need to and then
freeze in dinner size portions too. This can also be cooked on the stove.
Just cook everything in a large Dutch oven for about 1 hour.
MrD:KY (05:04:42) : Ketchup Pork Chops
4 pork chops of you choice of cut
Ketchup
Garlic powder
1 tsp sugar
1 onion sliced
salt and pepper
Season pork chops with salt, pepper, and garlic powder. Make 3 to 4 inch circle with the ketchup on top of each pork chop. Sprinkle each chop with a dash of sugar and place 1 to 2 slices of onion on top of each chop. Bake in 350 degree oven until chops are done to your liking. This is a favorite of mine my mom made for the family when I was younger. Enjoy
sharon.kent (02:56:30) : GYPSY TART
225g(8 oz) shortcrust pastry
1 x 400g (14 0z) tin of evaporated milk
350g (120z) dark muscovado sugar
preheat the oven to 200c/400f/gas6.
Roll out pastry & line a 25cm (10in) flan ring.line with grease proof paper and
baking beans and bake in the pre-heated oven for 15-2o mins until cooked.leave
to cool.
Whisk the evaporated milk and sugar together for 10-15 mins until light and
fluffy.the mix should be a coffee colour
pour mix into the pastry case and bake in the oven for 10 mins. The tart will now have a slightly sticky surface but will not set completley until it has been left to cool serve at room temperature
this is an old kentish recipe
Althea,.FL (02:35:14) : Southern Style Crispy Fried Chicken
3 to 3 1/2 lbs chicken, cut in serving portions.
Salt
Black Pepper
2 Large eggs
1 1/2 c milk
1 c flour (all purpose)
1 c shortening
Salt & pepper chicken to taste - set aside at room temperature for 15 to 20 minutes.
Break eggs into a mixing bowl - add the milk and mix until well blended - put the flour in a large bowl.
Put shortening in a heavy skillet over medium heat - be sure shortening is hot before frying - test with a drop of water.
Coat each piece of chicken with the flour - then dip into the egg and milk mixture - let drain - coat with the flour a second time - shake off excess and place into the hot skillet - brown all sides - lower heat a little and cook uncovered 15 to 20 minutes or until well done - turn occasionally.
Do not crowd the pieces in the skillet -fry a second batch if necessary - use drippings to make Cream Gravy.
Cream Gravy
This can be used over rice - creamed potatoes or biscuits.
1/4 c flour (all purpose)
1 T salt
1/8 t black pepper
2 c milk or half and half
After using a large heavy skillet for frying chicken - pork chops or cubed steaks, you will need at least 1/2 cup of drippings in the pan - add butter if needed.
With the skillet over medium heat - add flour - salt and pepper - stir until light brown - scraping the bottom to loosen browned bits left over from frying.
Pour in the milk slowly - stir constantly until well blended and gravy reaches medium thickness.
Pour into serving bowl and serve hot.
Check seasoning - serves 4 to 6.
Note: Diluted evaporated milk may be used instead of milk or half and half - if not frying meat, use 1/2 cup of bacon drippings or butter.
Gina,.Fla (12:37:16) : Roast Turkey Breast
2-3 lb. fresh turkey breast
olive oil
1/4 cup mix of orange juice and lime juice
1/2 tsp. oregano
1 tsp.ground coriander
1/2 tsp. onion powder
1/2 tsp. ground sage
Rinse turkey breast well and pat dry with paper towel.
Marinate the turkey breast early in the day in the roasting pan you will be using by drizzling olive oil, rubbing it on well. Sprinkle with oregano, coriander, onion powder, and sage. Rub on well and then pour the orange juice-lime juice combination over. Saran Wrap the pan and let sit in refrigerator till ready to cook. Cook at 350 for about 1 1/2 hours or till juices run clear.
Apple Raisin Stuffing
This is a real homey "feel-good" stuffing with a touch of New England.
small package of Pepperidge Farm Stuffing
1/2 cup raisins
1 small onion, chopped
1/2 cup chopped celery
1 garlic clove, minced
salt and pepper to taste
1 McIntosh apple, peeled, cored and chopped
1 stick butter, melted
1 cup chicken broth
Saute the onion and celery until golden, add the garlic at the last minute and cook for 1-2 minutes. In a bowl, add the stuffing and mix with the sauteed onions and celery, add the chopped apples and raisins along with the melted butter and add the broth until you get the consistency you want, sort of mushy.
Bake in a casserole dish covered with aluminum foil for 45 minutes at 350.
Gina,.Fla (12:36:22) : Macaroni Salad
1 lb. elbow macaroni
1 c. finely chopped celery
6 hard cooked boiled eggs, chopped
1/4 c. onion, finely chopped
1/2 c. finely chopped red bell pepper
1/2 c. finely chopped green bell pepper
Cook pasta accord. to dir. drain. Mix with vegetables above and sauce below.
Sauce:
Blend together:
1 c. Miracle Whip
1/4 c. vinegar
1/4 c. sugar
2 T. prepared mustard
squeeze of lemon juice.
Gina,.Fla (12:35:29) : Mama Mia, Egglant Parmigiana
Serves 6
1/4 cup all-purpose flour
1/2 teaspoon salt
1 medium eggplant, peeled and cut crosswise in 12-inch slices
1 egg, beaten
1/4 cup vegetable oil
1/2 cup (1 1/2 ounces) grated Parmesan cheese
1 (6 ounce) package Mozzarella cheese
Tomato sauce (recipe follows)
Prepare tomato sauce and set aside.
Combine flour and salt. Dip eggplant in egg, then in seasoned flour.
Saut eggplant slices in hot oil in large skillet for 3 minutes on each side, adding more oil if necessary. Drain slices well on paper towel.
Place 1/2 of eggplant in single layer in 10x6x2-inch baking dish, cutting slices to fit. Sprinkle with 1/2 of Parmesan cheese, 1/2 sauce and 1/2 Mozzarella cheese. Cut remaining Mozzarella into triangles. Repeat layers.
Bake, uncovered, at 400 degrees for 15 to 20 minutes or until hot. Serves 6.
Tomato Sauce
1/2 cup chopped onion
1/4 cup chopped celery
3 small clove garlic, minced
2 tablespoons vegetable oil
1 (14 1/2 ounce) can tomatoes, cut up
1/3 cup tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon parsley flakes
1/2 teaspoon dried oregano, crushed
1 bay leaf
1/2 t. dried red pepper flakes
Saute onion and garlic til limp in a big pot. Add all other ingredients and mix well. Heat thru and use in recipe.
Gina,.Fla (12:34:58) : Pineapple and Orange Marmalade
3 oranges, thinly sliced crosswise and seeded
1 lemon, thinly sliced crosswise and seeded
2 1 lb. cans crushed pineapple in syrup
8 cups sugar
Quarter each citrus fruit slice. In a large pot, just cover the citrus fruit barely with water. Simmer 45 mts. or until peel is soft. Add pineapple and syrup. Simmer 15 mts. Add sugar. Stir til sugar dissolves. Increase heat; boil rapidly 20 - 25 mts. or until marmalade reaches 221F.
Remove from heat. Let stand 10 mts.
Wash 12 1/2 pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacture suggests.
Stir well. Ladle hot marmalade into 1 hot jar at a time. Wipe rims with a clean cloth and attach lid. Fill and close remaining jars. Place in canner.
Process in boiling water bath for 10 mts.
Makes 13 1/2 pints.
Gina,.Fla (12:33:50) : Mama's Sour Cream Banana Cake
3/4 c. butter, room temp.
1 box 16 oz. brown sugar
4 eggs
4 c. sifted cake flour
2 t. baking soda
4 large mashed bananas
1/2 c. sour cream
2 t. vanilla
1 c. chopped pecans
Cream butter, gradually add brown sugar, eggs one at a time, Beat on med. speed til combined. Combine flour and soda. Combine bananas and sour cream. Add flour mixture to creamed mixture, alternating with banana mixture. Begin and end with flour mixture. Stir in vanilla and nuts. Pour into a greased 15x10x1" pan and bake 325 for 40 mts.
Frosting:
2 1/2 c. sifted powdered sugar
1/4 c. butter, room temp.
1/4 c. sour cream
1/2 t. vanilla
Combine all ingred. and beat til light and fluffy. Spread over cake and garnish with chopped pecans.
Gina,.Fla (12:31:43) : : Mamita's Chuletas de Puerco Criollas
( Mom's Cuban Pork Chops Creole Style)
The marriage of pork, sherry, and sour orange with the fragrant addition of garlic, sauteed onions and herbs makes this a truly delicious Creole dish. My mama made this once a week when I was growing up and I can still remember the smell wafting thru the door as I came in from school. This is truly delicious served with rice and black beans and sweet fried plantains. Ah, what memories food can evoke....
8 thin, center-cut pork chops, about 4 oz. ea.
salt and pepper to taste
4 garlic cloves, minced
1/4 t. dried oregano
1/4 t. ground cumin
1/2 c. sour orange juice or 1/4 c. sweet OJ mixed with 1/8 c. fresh lime juice
2 large onions, thinly sliced
1/4 c. Spanish olive oil
1/2 c. dry sherry
Season the chops with salt and pepper. In a mortar, crush the garlic, oregano and cumin together into a paste. Rub the chops with this paste, place in a glass bowl, pour the OJ over and cover with sliced onions. Cover and refrigerate 2-3 hours.
Remove the chops from the marinade, pat dry with paper towels and reserve the marinade. In a large skillet, heat the oil over med. heat and brown the chops on both sides. Add the sherry and reserved marinade and the onions slices, cover and cook til chops are tender about 20 mts.
Makes 4 servings
Gina,.Fla (12:31:10) : MAMA'S CHICKEN PIE
4 cups bite-size pieces cooked chicken
1 10 3/4 oz. can condensed cream of chicken soup
1 10 3/4 oz. can chicken broth
1/2 tsp. dried tarragon
1 bag frozen peas and carrots
1 1/2 cups flour
2 tsp. baking powder
1 1/2 cups buttermilk
1/2 cup melted butter
Heat oven to 350. Place chicken in lightly greased 9x13x2 inch baking dish. Mix chicken soup, broth and tarragon; pour over chicken. Arrange peas and carrots over top. Mix flour and baking powder in a bowl, add buttermilk and butter. Stir to form a dough, pour evenly over chicken mixture. Bake uncovered about 1 hour until crusts rises to top and browns. DELICIOUS!!
Gina,.Fla (12:30:02) : Georgia Style Corn Bread
3/4 c. flour
1 T. baking powder
1 T. sugar
1 t. finely ground black pepper
1/2 t. salt
a sprinkle of cayenne red pepper
3/4 c. yellow cornmeal
1 cup corn kernels, drained well
3 eggs beaten til frothy
2/3 c. half and half
Preheat oven to 400. Thoroughly grease a 13x 9 baking pan and set aside. Sift the flour, baking powder, sugar, peppers, and salt into a med. bowl. Add the cornmeal and toss with a fork to blend. Add the corn, eggs and half and half, stir just to blend. Pour into prepared pan and bake til golden brown, 15 mts. Cut into squares and serve hot and buttered.
Gina,.Fla (12:29:17) : NEW ENGLAND STYLE POT ROAST
1 med. onion, chopped
3 garlic cloves, chopped
3/4 lbs. carrots, sliced
1/2 lb. turnips, peeled and sliced
1/2 lb. parsnips, peeled and sliced
6 oz. mushrooms, sliced
3" sliced piece of ginger, minced
28 oz. can whole tomatoes
3 lb. boneless beef chuck roast
2 T. olive oil
3/4 c. Tawney Port
3/4 c. dry red wine
2 c. beef or veg. broth
2 T. Worcestershire sauce
1 T. brown sugar
3 bay leaves
1 t. oregano
1 t. thyme
3 T. cornstarch
3 T. water
Drain and chop tomatoes. Pat meat dry and season with salt and pepper. Brown roast in heavy kettle. Transfer roast to a platter. In kettle, add onions, cook til golden. Add garlic, cook 1 mt. Add Port and wine, scraping the brown bits up. Stir in broth, Worcestershire sauce, brown sugar, ginger, tomatoes and spices. Bring to a boil, add meat and veggies. Bring heat down to simmer and simmer covered for 3 hours. Turn roast after 1 1/2 hours. Transfer the roast to platter, let stand for 10 mts. In a small bowl, combine the cornstarch and water, stir in to the sauce to thicken. Cut roast into 1/2" slices and arrange on a platter, spoon veggies around and sauce over. Serves 4-6
Gina,.Fla (12:28:36) : Mama's Stuffed Cabbage
makes 8 delicious servings
1 large cabbage
1 1/2 lbs. ground chuck
2 c. cooked rice
2 eggs, well beaten
1 c. chopped onion
1 c. grated carrots
1 t. salt
1/4 t. black pepper
Sweet and Sour Sauce
Cook cabbage in water to halfway cover til tender. About 40 minutes.
Cool, separate leaves.
Combine beef, rice, eggs, onions, carrots, salt and pepper. Mix well. Roll filling into 8 balls. Place each ball on the lower third of a cabbage leaf. Tuck in sides and bottom and roll up. Place seam side down in a baking dish.
Pour Sweet and Sour Sauce over and bake at 350 30 minutes. Uncover and bake another 10 minutes.
Sweet and Sour Sauce
2 8 oz. cans tomato sauce
1 1/2 c. water
1 c. brown sugar
3/4 c. apple cider vinegar
Combine tomato sauce, water, sugar and vinegar in a saucepot. Bring to a boil, reduce heat and simmer for 10 minutes.
Gina,.Fla (12:27:46) : Country Creamed Spinach
1 20oz Package Chopped Spinach Frozen
1 C. White Sauce (Thick)
1/2 C. Sour Cream
1 tsp. Salt
2 Tbsp. Butter
2 Tbsp Finely Chopped Onion
1/4 C. Water
White Sauce
3 Tbsp. Butter
4 Tbsp. Flour
1/4 tsp. Salt
1 C. Whole Milk
Prepare the white sauce using a medium low setting melt butter in a saucepan add flour and salt until creamed together. Add milk a little at a time on medium heat. Constantly stir with a whisk until mixture becomes thick and smooth.
Place butter in a 2-quart saucepan on medium heat, add onions. Cook until the onions are transparent. Place spinach and add water to pan, lower the heat and place lid on pan. Stir several times until the spinach is almost completely cooked. When spinach is almost done add white sauce and sour cream, stir well and simmer until completely blended.
MOM'S CORN PUDDING
From: CC/ KY
My mom always made this Corn Pudding on holidays and special occasions. It is sooo EASY, and now I make it for family get togethers. It's great for potlucks and company too. I get requests for this recipe all the time. Delicious!
1 (1 lb) can cream style corn (2 1/2 cups)
1/3 cup sugar
2 tbsp flour*
1/2 cup milk (can use fat free)*
1 tsp. salt
1/8 tsp. ground black pepper
2 tbsp. butter or margarine, melted
2 eggs, beaten (can use egg substitute)
*I mix milk and flour together before adding to other ingredients - this prevents lumps.
Mix all ingredients, except melted butter or margarine. Put in a greased baking dish (about 1 to 1 1/2 quart). Pour melted butter or margarine over top.
Pudding tends to bubble over in oven so you may need to use cookie sheet underneath dish. Bake in preheated 450 degrees F oven for 20 minutes. Reduce heat to 375 degrees F and continue baking for 45 minutes or until firm. You can cover or not, top will brown.* Check for doneness with knife - it should come out clean.
*Center of pudding takes longer in tall casserole dish (that's when I cover it).
You can double or triple this recipe. Enjoy!
rayt,.Cleve..OH (12:22:16) : PORK CHOP & HASHED BROWN CASSEROLE
Ingredients:
5 pork chops
1 (32 ounce)pkg frozen hashed browns, thawed
1 cup sour cream
1 (10.75 ounce) cream of celery soup
1 cup chopped onion
1/2 cup milk
1 cup diced cheddar cheese
Directions:
Preheat oven to 375 degrees. In a large skillet over medium high heat, brown pork chops on both sides and set aside.
In a large bowl, combine the sour cream, soup and milk. Add the hash browns and chopped onion, stir to coat.
Place mixture in a 13x9" baking pan and sprinkle the cheese over the top.
Bake in preheated oven for 50 minutes or until heated through and the pork chops are fully cooked.
Burgundy/LA (07:23:24) : BARBECUED BEEF BRISKET
2 briskets (3 lbs. each) or 1 brisket (5 lbs.)
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/8 tsp. paprika
1/4 cup liquid smoke
The night before cooking, rub ingredients into brisket. Allow to
marinate.
The next day, roast at 350 degrees (uncovered) and without extra water,
for one hour, longer for a five-pound brisket.
Pour off excess liquid and pour sauce over meat (recipe follows).
Continue baking at 350, basting occasionally, until fork-tender (about
one hour.)
BARBECUE SAUCE
4 cups water
6 beef bouillon cubes
1/4 cup liquid smoke
1 cup catsup
1/4 cup mustard
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tsp. garlic powder
4 dashes hot sauce
Bring ingredients to rolling boil.
When meat is done, slice thinly and place in shallow dish; cover with
sauce. If possible, let stand overnight and reheat. Freezes well.
Trim the brisket WELL (you'll be glad you did)
Use "Hickory" Liquid Smoke instead of Mesquite
plain yellow French's mustard is what I used
The sauce looks pretty watery at first, but it thickens some with
baking. The instructions may be a bit confusing...make the sauce, pour
it over the partially cooked meat, and when done, thinly slice meat and
pour leftover (baked) sauce over it.
02-20-2000 - Just Like Mom Used to Make!
23 Assorted Recipes
Debbie.D.,.AL (07:10:47) : MAMA'S SHRIMP DIP
1 (3 oz.) pkg. cream cheese, softened (I use 1/3 less fat
1 (8 oz.) container sour cream (I use no-fat
2 tsp. lemon juice
1 pkg. dry Italian salad dressing mix
2 T. chopped bell pepper
1 (4 1/2 oz) can medium shrimp, drained, rinsed, and chopped
Blend cream cheese on high until light and fluffy. Stir in remaining ingredients. Chill at least 1 hour. Serve with fresh vegetables. Makes: 1 2/3 cups.
Debbie.D.,.AL (07:03:10) : MAMA'S HOMEMADE HAMBURGER HELPER
1 lb. ground beef
1 large onion, chopped
2 tsp. garlic, minced
1/2 bell pepper, chopped finely
3 1/2-4 cups chicken broth (made from cubes, homemade, or from cans)
10 lasagna noodles, each broken into 6 pieces
3/4 cup sour cream
salt and pepper to taste
Over high heat, cook the ground beef, onion, and garlic. Drain the beef mixture. Add 3 1/2 cups broth and noodles and stir well. Bring to a boil, reducing heat to simmer. Cover and cook for 20 minutes, stirring occasionally to make sure that noodles do not stick. Add sour cream and additional broth. Salt and pepper to taste.
Debbie.D.,.AL (06:58:14) : MAMA'S LEMONADE PIE
1 6 oz. container thawed lemonade, (Mama used pink lemonade)
1 8 oz. container thawed Cool Whip
1 can sweetened condensed milk
2 graham cracker crusts
2-3 drops of red food coloring
Mix the lemonade, Cool Whip, food coloring, and condensed milk together. Pour half of the mixture into one pie shell, and half into the other. Cover and refrigerate overnight. Makes 2 pies.
Debbie.D.,.AL (06:44:43) : MAMA'S SMOTHERED PORK CHOPS
4-6 center cut pork chops
3 T. vegetable oil
1 onion, sliced into rings
1 bell pepper, sliced into rings
2 cloves garlic, minced
1 can cream of chicken or mushroom soup
1/2 can water or milk
Put the pork chops into a skillet where the oil has been heated. Add the garlic and saute. Brown the pork chops on both sides. Add the onion and bell pepper. Pour in the cream of mushroom/chicken soup and 1/2 can of water. Put the lid on the skillet. Cook for 30-45 minutes or until pork is done. Water may have to be added occasionally. The gravy can be served over mashed potatoes or rice. Makes 4-6 servings.
Lori.NY (05:27:34) : CROCK POT BEEF ROAST
(This can also be made in a Dutch oven or a deep skillet with a heavy lid)
1 (2-3 lb.) beef roast
1 can Campbell's cream of mushroom soup
1 can Campbell's French onion soup Salt & pepper
Salt and pepper roast and place in crock pot.
Empty both cans of soup over roast.
Cook slowly for 6-8 hours depending on size of roast.
When done, just pull roast apart and serve.
Lori.NY (05:21:22) :
1 Chicken, cut up, OR 4 Boneless chicken breasts-cut up
1 can Cream of mushroom soup
1 can Cream of chicken soup
1 lg Onion; sliced
1 can French onion soup
Garlic, fresh or powder;
-to taste
1 pk Fresh mushrooms; sliced
Poultry seasoning; to taste-(optional)
Add all ingredients to crock pot, cover and simmer on LOW for at least 5 to
6 hours, but can cook all day if that's easier for your schedule. You can
also add any veggies you like. Just serve over rice, potatoes cooked any
way you like, noodles, biscuits, or over popovers is great. Can be frozen
and reheated. You can double or triple recipe if you need to and then
freeze in dinner size portions too. This can also be cooked on the stove.
Just cook everything in a large Dutch oven for about 1 hour.
MrD:KY (05:04:42) : Ketchup Pork Chops
4 pork chops of you choice of cut
Ketchup
Garlic powder
1 tsp sugar
1 onion sliced
salt and pepper
Season pork chops with salt, pepper, and garlic powder. Make 3 to 4 inch circle with the ketchup on top of each pork chop. Sprinkle each chop with a dash of sugar and place 1 to 2 slices of onion on top of each chop. Bake in 350 degree oven until chops are done to your liking. This is a favorite of mine my mom made for the family when I was younger. Enjoy
sharon.kent (02:56:30) : GYPSY TART
225g(8 oz) shortcrust pastry
1 x 400g (14 0z) tin of evaporated milk
350g (120z) dark muscovado sugar
preheat the oven to 200c/400f/gas6.
Roll out pastry & line a 25cm (10in) flan ring.line with grease proof paper and
baking beans and bake in the pre-heated oven for 15-2o mins until cooked.leave
to cool.
Whisk the evaporated milk and sugar together for 10-15 mins until light and
fluffy.the mix should be a coffee colour
pour mix into the pastry case and bake in the oven for 10 mins. The tart will now have a slightly sticky surface but will not set completley until it has been left to cool serve at room temperature
this is an old kentish recipe
Althea,.FL (02:35:14) : Southern Style Crispy Fried Chicken
3 to 3 1/2 lbs chicken, cut in serving portions.
Salt
Black Pepper
2 Large eggs
1 1/2 c milk
1 c flour (all purpose)
1 c shortening
Salt & pepper chicken to taste - set aside at room temperature for 15 to 20 minutes.
Break eggs into a mixing bowl - add the milk and mix until well blended - put the flour in a large bowl.
Put shortening in a heavy skillet over medium heat - be sure shortening is hot before frying - test with a drop of water.
Coat each piece of chicken with the flour - then dip into the egg and milk mixture - let drain - coat with the flour a second time - shake off excess and place into the hot skillet - brown all sides - lower heat a little and cook uncovered 15 to 20 minutes or until well done - turn occasionally.
Do not crowd the pieces in the skillet -fry a second batch if necessary - use drippings to make Cream Gravy.
Cream Gravy
This can be used over rice - creamed potatoes or biscuits.
1/4 c flour (all purpose)
1 T salt
1/8 t black pepper
2 c milk or half and half
After using a large heavy skillet for frying chicken - pork chops or cubed steaks, you will need at least 1/2 cup of drippings in the pan - add butter if needed.
With the skillet over medium heat - add flour - salt and pepper - stir until light brown - scraping the bottom to loosen browned bits left over from frying.
Pour in the milk slowly - stir constantly until well blended and gravy reaches medium thickness.
Pour into serving bowl and serve hot.
Check seasoning - serves 4 to 6.
Note: Diluted evaporated milk may be used instead of milk or half and half - if not frying meat, use 1/2 cup of bacon drippings or butter.
Gina,.Fla (12:37:16) : Roast Turkey Breast
2-3 lb. fresh turkey breast
olive oil
1/4 cup mix of orange juice and lime juice
1/2 tsp. oregano
1 tsp.ground coriander
1/2 tsp. onion powder
1/2 tsp. ground sage
Rinse turkey breast well and pat dry with paper towel.
Marinate the turkey breast early in the day in the roasting pan you will be using by drizzling olive oil, rubbing it on well. Sprinkle with oregano, coriander, onion powder, and sage. Rub on well and then pour the orange juice-lime juice combination over. Saran Wrap the pan and let sit in refrigerator till ready to cook. Cook at 350 for about 1 1/2 hours or till juices run clear.
Apple Raisin Stuffing
This is a real homey "feel-good" stuffing with a touch of New England.
small package of Pepperidge Farm Stuffing
1/2 cup raisins
1 small onion, chopped
1/2 cup chopped celery
1 garlic clove, minced
salt and pepper to taste
1 McIntosh apple, peeled, cored and chopped
1 stick butter, melted
1 cup chicken broth
Saute the onion and celery until golden, add the garlic at the last minute and cook for 1-2 minutes. In a bowl, add the stuffing and mix with the sauteed onions and celery, add the chopped apples and raisins along with the melted butter and add the broth until you get the consistency you want, sort of mushy.
Bake in a casserole dish covered with aluminum foil for 45 minutes at 350.
Gina,.Fla (12:36:22) : Macaroni Salad
1 lb. elbow macaroni
1 c. finely chopped celery
6 hard cooked boiled eggs, chopped
1/4 c. onion, finely chopped
1/2 c. finely chopped red bell pepper
1/2 c. finely chopped green bell pepper
Cook pasta accord. to dir. drain. Mix with vegetables above and sauce below.
Sauce:
Blend together:
1 c. Miracle Whip
1/4 c. vinegar
1/4 c. sugar
2 T. prepared mustard
squeeze of lemon juice.
Gina,.Fla (12:35:29) : Mama Mia, Egglant Parmigiana
Serves 6
1/4 cup all-purpose flour
1/2 teaspoon salt
1 medium eggplant, peeled and cut crosswise in 12-inch slices
1 egg, beaten
1/4 cup vegetable oil
1/2 cup (1 1/2 ounces) grated Parmesan cheese
1 (6 ounce) package Mozzarella cheese
Tomato sauce (recipe follows)
Prepare tomato sauce and set aside.
Combine flour and salt. Dip eggplant in egg, then in seasoned flour.
Saut eggplant slices in hot oil in large skillet for 3 minutes on each side, adding more oil if necessary. Drain slices well on paper towel.
Place 1/2 of eggplant in single layer in 10x6x2-inch baking dish, cutting slices to fit. Sprinkle with 1/2 of Parmesan cheese, 1/2 sauce and 1/2 Mozzarella cheese. Cut remaining Mozzarella into triangles. Repeat layers.
Bake, uncovered, at 400 degrees for 15 to 20 minutes or until hot. Serves 6.
Tomato Sauce
1/2 cup chopped onion
1/4 cup chopped celery
3 small clove garlic, minced
2 tablespoons vegetable oil
1 (14 1/2 ounce) can tomatoes, cut up
1/3 cup tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon parsley flakes
1/2 teaspoon dried oregano, crushed
1 bay leaf
1/2 t. dried red pepper flakes
Saute onion and garlic til limp in a big pot. Add all other ingredients and mix well. Heat thru and use in recipe.
Gina,.Fla (12:34:58) : Pineapple and Orange Marmalade
3 oranges, thinly sliced crosswise and seeded
1 lemon, thinly sliced crosswise and seeded
2 1 lb. cans crushed pineapple in syrup
8 cups sugar
Quarter each citrus fruit slice. In a large pot, just cover the citrus fruit barely with water. Simmer 45 mts. or until peel is soft. Add pineapple and syrup. Simmer 15 mts. Add sugar. Stir til sugar dissolves. Increase heat; boil rapidly 20 - 25 mts. or until marmalade reaches 221F.
Remove from heat. Let stand 10 mts.
Wash 12 1/2 pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacture suggests.
Stir well. Ladle hot marmalade into 1 hot jar at a time. Wipe rims with a clean cloth and attach lid. Fill and close remaining jars. Place in canner.
Process in boiling water bath for 10 mts.
Makes 13 1/2 pints.
Gina,.Fla (12:33:50) : Mama's Sour Cream Banana Cake
3/4 c. butter, room temp.
1 box 16 oz. brown sugar
4 eggs
4 c. sifted cake flour
2 t. baking soda
4 large mashed bananas
1/2 c. sour cream
2 t. vanilla
1 c. chopped pecans
Cream butter, gradually add brown sugar, eggs one at a time, Beat on med. speed til combined. Combine flour and soda. Combine bananas and sour cream. Add flour mixture to creamed mixture, alternating with banana mixture. Begin and end with flour mixture. Stir in vanilla and nuts. Pour into a greased 15x10x1" pan and bake 325 for 40 mts.
Frosting:
2 1/2 c. sifted powdered sugar
1/4 c. butter, room temp.
1/4 c. sour cream
1/2 t. vanilla
Combine all ingred. and beat til light and fluffy. Spread over cake and garnish with chopped pecans.
Gina,.Fla (12:31:43) : : Mamita's Chuletas de Puerco Criollas
( Mom's Cuban Pork Chops Creole Style)
The marriage of pork, sherry, and sour orange with the fragrant addition of garlic, sauteed onions and herbs makes this a truly delicious Creole dish. My mama made this once a week when I was growing up and I can still remember the smell wafting thru the door as I came in from school. This is truly delicious served with rice and black beans and sweet fried plantains. Ah, what memories food can evoke....
8 thin, center-cut pork chops, about 4 oz. ea.
salt and pepper to taste
4 garlic cloves, minced
1/4 t. dried oregano
1/4 t. ground cumin
1/2 c. sour orange juice or 1/4 c. sweet OJ mixed with 1/8 c. fresh lime juice
2 large onions, thinly sliced
1/4 c. Spanish olive oil
1/2 c. dry sherry
Season the chops with salt and pepper. In a mortar, crush the garlic, oregano and cumin together into a paste. Rub the chops with this paste, place in a glass bowl, pour the OJ over and cover with sliced onions. Cover and refrigerate 2-3 hours.
Remove the chops from the marinade, pat dry with paper towels and reserve the marinade. In a large skillet, heat the oil over med. heat and brown the chops on both sides. Add the sherry and reserved marinade and the onions slices, cover and cook til chops are tender about 20 mts.
Makes 4 servings
Gina,.Fla (12:31:10) : MAMA'S CHICKEN PIE
4 cups bite-size pieces cooked chicken
1 10 3/4 oz. can condensed cream of chicken soup
1 10 3/4 oz. can chicken broth
1/2 tsp. dried tarragon
1 bag frozen peas and carrots
1 1/2 cups flour
2 tsp. baking powder
1 1/2 cups buttermilk
1/2 cup melted butter
Heat oven to 350. Place chicken in lightly greased 9x13x2 inch baking dish. Mix chicken soup, broth and tarragon; pour over chicken. Arrange peas and carrots over top. Mix flour and baking powder in a bowl, add buttermilk and butter. Stir to form a dough, pour evenly over chicken mixture. Bake uncovered about 1 hour until crusts rises to top and browns. DELICIOUS!!
Gina,.Fla (12:30:02) : Georgia Style Corn Bread
3/4 c. flour
1 T. baking powder
1 T. sugar
1 t. finely ground black pepper
1/2 t. salt
a sprinkle of cayenne red pepper
3/4 c. yellow cornmeal
1 cup corn kernels, drained well
3 eggs beaten til frothy
2/3 c. half and half
Preheat oven to 400. Thoroughly grease a 13x 9 baking pan and set aside. Sift the flour, baking powder, sugar, peppers, and salt into a med. bowl. Add the cornmeal and toss with a fork to blend. Add the corn, eggs and half and half, stir just to blend. Pour into prepared pan and bake til golden brown, 15 mts. Cut into squares and serve hot and buttered.
Gina,.Fla (12:29:17) : NEW ENGLAND STYLE POT ROAST
1 med. onion, chopped
3 garlic cloves, chopped
3/4 lbs. carrots, sliced
1/2 lb. turnips, peeled and sliced
1/2 lb. parsnips, peeled and sliced
6 oz. mushrooms, sliced
3" sliced piece of ginger, minced
28 oz. can whole tomatoes
3 lb. boneless beef chuck roast
2 T. olive oil
3/4 c. Tawney Port
3/4 c. dry red wine
2 c. beef or veg. broth
2 T. Worcestershire sauce
1 T. brown sugar
3 bay leaves
1 t. oregano
1 t. thyme
3 T. cornstarch
3 T. water
Drain and chop tomatoes. Pat meat dry and season with salt and pepper. Brown roast in heavy kettle. Transfer roast to a platter. In kettle, add onions, cook til golden. Add garlic, cook 1 mt. Add Port and wine, scraping the brown bits up. Stir in broth, Worcestershire sauce, brown sugar, ginger, tomatoes and spices. Bring to a boil, add meat and veggies. Bring heat down to simmer and simmer covered for 3 hours. Turn roast after 1 1/2 hours. Transfer the roast to platter, let stand for 10 mts. In a small bowl, combine the cornstarch and water, stir in to the sauce to thicken. Cut roast into 1/2" slices and arrange on a platter, spoon veggies around and sauce over. Serves 4-6
Gina,.Fla (12:28:36) : Mama's Stuffed Cabbage
makes 8 delicious servings
1 large cabbage
1 1/2 lbs. ground chuck
2 c. cooked rice
2 eggs, well beaten
1 c. chopped onion
1 c. grated carrots
1 t. salt
1/4 t. black pepper
Sweet and Sour Sauce
Cook cabbage in water to halfway cover til tender. About 40 minutes.
Cool, separate leaves.
Combine beef, rice, eggs, onions, carrots, salt and pepper. Mix well. Roll filling into 8 balls. Place each ball on the lower third of a cabbage leaf. Tuck in sides and bottom and roll up. Place seam side down in a baking dish.
Pour Sweet and Sour Sauce over and bake at 350 30 minutes. Uncover and bake another 10 minutes.
Sweet and Sour Sauce
2 8 oz. cans tomato sauce
1 1/2 c. water
1 c. brown sugar
3/4 c. apple cider vinegar
Combine tomato sauce, water, sugar and vinegar in a saucepot. Bring to a boil, reduce heat and simmer for 10 minutes.
Gina,.Fla (12:27:46) : Country Creamed Spinach
1 20oz Package Chopped Spinach Frozen
1 C. White Sauce (Thick)
1/2 C. Sour Cream
1 tsp. Salt
2 Tbsp. Butter
2 Tbsp Finely Chopped Onion
1/4 C. Water
White Sauce
3 Tbsp. Butter
4 Tbsp. Flour
1/4 tsp. Salt
1 C. Whole Milk
Prepare the white sauce using a medium low setting melt butter in a saucepan add flour and salt until creamed together. Add milk a little at a time on medium heat. Constantly stir with a whisk until mixture becomes thick and smooth.
Place butter in a 2-quart saucepan on medium heat, add onions. Cook until the onions are transparent. Place spinach and add water to pan, lower the heat and place lid on pan. Stir several times until the spinach is almost completely cooked. When spinach is almost done add white sauce and sour cream, stir well and simmer until completely blended.
MOM'S CORN PUDDING
From: CC/ KY
My mom always made this Corn Pudding on holidays and special occasions. It is sooo EASY, and now I make it for family get togethers. It's great for potlucks and company too. I get requests for this recipe all the time. Delicious!
1 (1 lb) can cream style corn (2 1/2 cups)
1/3 cup sugar
2 tbsp flour*
1/2 cup milk (can use fat free)*
1 tsp. salt
1/8 tsp. ground black pepper
2 tbsp. butter or margarine, melted
2 eggs, beaten (can use egg substitute)
*I mix milk and flour together before adding to other ingredients - this prevents lumps.
Mix all ingredients, except melted butter or margarine. Put in a greased baking dish (about 1 to 1 1/2 quart). Pour melted butter or margarine over top.
Pudding tends to bubble over in oven so you may need to use cookie sheet underneath dish. Bake in preheated 450 degrees F oven for 20 minutes. Reduce heat to 375 degrees F and continue baking for 45 minutes or until firm. You can cover or not, top will brown.* Check for doneness with knife - it should come out clean.
*Center of pudding takes longer in tall casserole dish (that's when I cover it).
You can double or triple this recipe. Enjoy!
rayt,.Cleve..OH (12:22:16) : PORK CHOP & HASHED BROWN CASSEROLE
Ingredients:
5 pork chops
1 (32 ounce)pkg frozen hashed browns, thawed
1 cup sour cream
1 (10.75 ounce) cream of celery soup
1 cup chopped onion
1/2 cup milk
1 cup diced cheddar cheese
Directions:
Preheat oven to 375 degrees. In a large skillet over medium high heat, brown pork chops on both sides and set aside.
In a large bowl, combine the sour cream, soup and milk. Add the hash browns and chopped onion, stir to coat.
Place mixture in a 13x9" baking pan and sprinkle the cheese over the top.
Bake in preheated oven for 50 minutes or until heated through and the pork chops are fully cooked.
Burgundy/LA (07:23:24) : BARBECUED BEEF BRISKET
2 briskets (3 lbs. each) or 1 brisket (5 lbs.)
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/8 tsp. paprika
1/4 cup liquid smoke
The night before cooking, rub ingredients into brisket. Allow to
marinate.
The next day, roast at 350 degrees (uncovered) and without extra water,
for one hour, longer for a five-pound brisket.
Pour off excess liquid and pour sauce over meat (recipe follows).
Continue baking at 350, basting occasionally, until fork-tender (about
one hour.)
BARBECUE SAUCE
4 cups water
6 beef bouillon cubes
1/4 cup liquid smoke
1 cup catsup
1/4 cup mustard
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tsp. garlic powder
4 dashes hot sauce
Bring ingredients to rolling boil.
When meat is done, slice thinly and place in shallow dish; cover with
sauce. If possible, let stand overnight and reheat. Freezes well.
Trim the brisket WELL (you'll be glad you did)
Use "Hickory" Liquid Smoke instead of Mesquite
plain yellow French's mustard is what I used
The sauce looks pretty watery at first, but it thickens some with
baking. The instructions may be a bit confusing...make the sauce, pour
it over the partially cooked meat, and when done, thinly slice meat and
pour leftover (baked) sauce over it.
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