Posted by admin on 25th August 2009
Okra Gumbo
2 pounds shrimp
16 cups chicken stock (1 gallon)
1/3 cup butter
2 pounds okra, sliced
1 large onion, chopped
1 green bell pepper, chopped
1 clove garlic, minced
2 tablespoons parsley, chopped
1 1/2 cups canned tomatoes (#2 can)
Peel and clean shrimp.
Melt butter in soup pot. Add okra, onion, green pepper and saute. Add garlic and chopped parsley and cook for 2 minutes.
Add chicken stock and tomatoes. Add shrimp and cook over medium heat for 30 minutes.
Stir thoroughly.
Serve with rice.
Makes 8 servings.
For one human being to love another human being That is perhaps the most difficult task that has been entrusted to us, the ultimate task — Rainer Maria Rilke
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Posted by admin on 14th August 2009
Yorkshire Pudding
This is properly served with rare roast beef. It can also be used as a hot dessert and served with warm maple syrup. This must be eaten as soon as it is removed from the oven while crisp.
1 cup all-purpose flour, sifted
1 large egg (at room temperature)
1/2 cup milk
1/3 cup water
2 tablespoons vegetable shortening
Preheat oven to 425 degrees F.
In a large bowl, place the flour. Make a well in the middle and break the egg into it, then beat. Slowly add all the milk and water and beat to a smooth consistency. Place a little of the shortening in each hole of a 12-hole popover tin (about 1/2 teaspoon in each) and put the tin in the oven for 2 minutes so the shortening melts.
Remove the tin from the oven and place it over a low flame on top of the stove. Distribute the batter in each popover hole. As you pour in the batter, it will sizzle. Put popover tin in the hot oven and bake about 15 to 20 minutes. The popovers will rise dramatically and be crisp and brown on the top. Serve immediately.
One often contradicts an opinion when what is uncongenial is really the tone in which it was conveyed. — Friedrich Wilhelm Nietzsche
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Posted by admin on 3rd August 2009
Oven Fried Doves
18 dove breasts
1/2 cup (1 stick) butter
Flour
Salt
Pepper
Preheat oven to 375 degrees F.
De-breast 18 to 20 fresh doves or as many as you have. Wash doves and roll in flour.
Melt butter in large cast iron skillet (must be cast iron). After melting butter, place floured doves in skillet and salt and pepper to your perfection. Bake, uncovered, for 45 minutes. Serve as soon as possible with a large bowl of dove gravy.
You can tell the ideas of a nation by its advertisements. — Douglas South Wind
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Posted by admin on 23rd July 2009
J.T.s Hash
Posted by CookinMom at recipegoldmine.com May 11, 2001
Source: Posted by Ted Painter
My uncle, the late J. tablespoon Wood, of Ninety Six, South Carolina was probably one of the finest southern cooks who ever lived. Some of my earliest memories are of my father and Uncle "T" barbecuing over an open pit and making hash in a huge cast iron pot. This is his hash recipe, or at least a close approximation.
12 pounds beef
12 pounds pork
3 pounds onions
1/2 cup vinegar
1 1/2 tablespoons sage
2 tablespoons ginger
2 tablespoons brown sugar
Cut meat up and add onions and spices. Season to taste with black pepper and salt. Cook meat until tender.
If your only measure of value is color, then you shall never appreciate the transparence of diamonds. — Ameer Sadet Mahdy
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Posted by admin on 21st July 2009
Country Fried Chicken
1 chicken, cut up
Salt and pepper, to taste
1 cup buttermilk
1 cup all-purpose flour
1/4 cup Crisco shortening 1/4 cup all-purpose flour
Leave skin on chicken; salt and pepper to taste. Dip chicken into buttermilk and roll in flour to coat meat well.
In a large cast iron skillet, heat shortening medium hot and lay each piece close together; brown well on both sides uncovered. Cover and turn heat down to low. Cook 40 minutes or until tender.
Remove cover and continue to brown a few minutes. The chicken will be rather soft but a bit crunchy also.
Be sure to make chicken gravy in the drippings where chicken was fried. Add 1/4 cup flour, then pepper and salt to taste. Add equal amounts of sweet milk and water until gravy thickens.
Culture is on the horns of this dilemma if profound and noble it must remain rare, if common it must become mean. — George Santayana
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Posted by admin on 20th July 2009
Easy Roast Pork
Pork roast of desired size
Salt and pepper, to taste
Lawrys seasoned salt, to taste
Water
Put pork roast into a cast iron Dutch oven; cover with water. Cook at a slow boil until almost fork tender.
Preheat oven to 350 degrees F.
Remove roast from broth, and save the broth for gravy. Place meat back into the Dutch oven. Season with seasoned salt and bake until done and nicely browned. Thicken broth for gravy.
America has believed that in differentiation, not in uniformity, lies the path of progress. It acted on this belief it has advanced human happiness, and it has prospered. — Louis D. Brandeis
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Posted by admin on 8th July 2009
Skillet Meat Loaf
1 egg
1 cup milk
3 slices bread, cut into 1/4-inch cubes
1/2 teaspoon dried savory leaves
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon celery salt
1 tablespoon Worcestershire sauce
1 tablespoon vegetable oil
1/2 cup finely chopped onion
1 pound lean ground pork
Glaze
1/2 cup bottled chili sauce
2 tablespoons brown sugar
1/3 teaspoon dry mustard
Preheat oven to 350 degrees F.
Put egg into a large bowl and beat slightly with a fork. Stir in milk, bread cubes, savory leaves, salt, pepper, dry mustard, celery salt and Worcestershire sauce. Mix well.
In a small skillet, heat oil; add onion and cook until soft.
Add ground beef, pork and onions to the seasoned bread-egg mixture. Mix well. Turn meat into a lightly greased heavy 8 1/2-inch cast iron skillet. Pat meat to fit skillet, mounding in the center. Bake for 60 minutes.
Combine Glaze ingredients and mix well. Remove meat from oven; drain off excess fat. Top meat loaf with Glaze. Return to oven and bake an additional 15 minutes.
Serves 8.
Egotist a person more interested in himself than in me. — Ambrose Gwinett Bierce
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Posted by admin on 27th June 2009
Skillet Noodle Dinner
1 pound ground chuck
3/4 cup chopped onion
3/4 cup celery, chopped
1 large can tomatoes
1 (8 ounce) package noodles
1 1/2 cups chili sauce or barbecue sauce
Cook beef, onion and celery together in a heavy cast iron skillet until done. Layer the ingredients, then cover with lid and cook on low heat until noodles are done and liquid absorbed - about 20 minutes.
For most of history, Anonymous was a woman. — Virginia Woolf
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Posted by admin on 21st June 2009
Corned Beef Brisket
1 corned beef brisket
Brown sugar
1/2 teaspoon ground cloves
Orange juice
Boil brisket gently for 3 to 4 hours.
Preheat oven to 350 degrees F.
Place meat in a large cast iron skillet with 1/2 cup of meat broth. Make paste of brown sugar, cloves and orange juice. Cover brisket with sugar mixture. Bake for 30 minutes. Cut on the diagonal.
Serves 8 to 10.
Moral indignation is jealousy with a halo. — H. G. Wells
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Posted by admin on 17th June 2009
Almond Skillet Coffee Cake
3/4 cup butter
1 1/2 cups granulated sugar
2 eggs
1 1/2 cups all-purpose flour
Pinch of salt
1 teaspoon almond extract
Preheat oven to 350 degrees F
Melt butter and add to sugar. Beat in eggs one at a time. Add flour, salt and almond extract; mix well. Line a cast iron skillet with aluminum foil extending up over sides. Pour batter into lined skillet. Make Topping.
Topping
1/2 cup almonds, sliced or slivered
1/4 cup granulated sugar
Sprinkle almonds and sugar on top of mixture. Bake at 350 degrees F for 30 to 40 minutes, allow to cool, remove from skillet and foil. Slice and serve warm.
A bully is not reasonable - he is persuaded only by threats. — Marie De France
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