Sunday, August 1, 2010

Broccoli Casserole

1 large pkg. broccoli, chopped
1 small can mushrooms, chopped
1/2 green bell pepper, chopped
1 can cream of chicken soup
1 c. rice (instant is best)
1/4 lb. Velveeta cheese
salt and pepper
1 small jar pimento

Cook rice and broccoli as directed. Combine the rest of the ingredients. Pour into casserole dish and bake at 435 degrees for 40 minutes. Remove from oven; top with cheese and bake 5 more minutes.

Teena Gallendar
Doris' Daughter-In-Law

Baked Corn Au Gratin

1 can whole kernel corn, well drained
1 green pepper, finely chopped
1 small onion, finely chopped
3 Tbsp. butter or margarine
3 Tbsp. all-purpose flour
2 eggs, well beaten
1 c. shredded cheese
2 c. milk
1 tsp. sugar
salt and pepper to taste

In saucepan, saute onion and green pepper in butter until tender. Stir in flour. Add milk and cook, stirring constantly, until mixture is thick and smooth. Remove from heat; stir in cheese, salt, pepper, sugar, corn and eggs. Turn into greased casserole. Bake at 350 degrees for 45 minutes.
Serves 6.

Marilyn Alford
Rosie Lee's Daughter-In-Law

Eady Baked Beans

1 large can pork and beans
5 strips bacon, fried crisp
2 Tbsp. prepared mustard
1 c. ketchup
1/2 c. water
1 onion, chopped

Fry bacon; remove from pan.. Saute onions in bacon grease. Add other ingredients and heat to boiling. Serve.

Variation: (1lb) hamburger meat browned may be added to make a meat dish. Omit bacon. Use iron skillet or heavy pan.

Vickie Dean
Mozell's Daughter-In-Law

Fried Mackeral

1 can mackerel
1/2 c. self-rising flour
3/4 c. self rising meal
2 eggs
salt and pepper to taste

Mix all ingredients well. Drop by tablespoon into skillet with enough hot fat to cover bottom; brown on both sides. Add more fat if needed. We ate this for breakfast with cream gravy and biscuits.

Mrs. Ollie Hart (Velma)

Squirrel or Rabbit with Brown Gravy

Put enough shortening in iron skillet to fry. Cut up squirrel or rabbit; salt and pepper. Roll in flour. Put in hot shortening and brown. Take the pieces out as they brown. When they are fried, leave about 1/4 cup of shortening in skillet. Add salt and pepper and 2 heaping tablespoons flour. Brown flour until dark brown, but not burned. Add about 1 quart of water. Put browned pieces of meat back in the gravy and simmer 30 minutes.

I also use hamburger patties or chicken with brown gravy. Add more water as needed

Lovis (Hart) Edwards

Souse Meat

1 pig head
3 pair pigs feet and hocks
2 onions, sliced
3 peppercorns
1 blade mace
3/4 c. vinegar
1 1/2 Tbsp. salt
1 bay leaf
1/2 tsp. Pepper

Clean pig's head thoroughtly. Remove tongue and split open.Clean feet and hocks and place with head in kettle; cover with water. Heat to boiling and cook until tender enough to remove bone easily. Lift out meat to cool. Meanwhile, boil down liquor, adding sliced onions, salt, pepper, peppercorn, bay leaf and mace. Boil until reduced to 1/2 the quantity; strain and cool.. remove meat from bones and cut in pieces. Place fat skimmed from cold liquor, meat and vinegar in kettle and heat to boiling. Turn into crock and add as much of liquor as it will hold.. when cold, this will set firmly and may be cut into slices. Make 4 1/2 pounds.

Mrs. Ollie Hart (Velma)

Possum and Sweet Potatoes

Pour large kettle full of hot water into convenient vessel. Add a small shovelful of ashes and then put possum in. Turn the possum around until the fur is loosened and can be easily scraped clean. Draw, remove head and feet; wash thoroughly. Salt inside and outside; let stand overnight to freeze. Wash again and put in baking pan with a little water. cover closely and put on fire. When tender, remove cover and put in oven to brown. Dust with pepper and baste frequently with drippings. Have medium sweet potatoes peeled and boiled tender in slightly salty water, adding butter and a little sugar. When tend, arrange potatoes around possum, basting frequently with juices until brown. Arrange possum on platter with potatoes around it and serve.
* This is actually taken from a cookbook owned by Mr. and Mrs. T.C. Maddox. Holland's Cookbook, some are dated 1921.

Tommie Maddox
Velma's Brother

Hopkins County Stew

Hopkins County stew is basically a Hopkins Count product found in no other part of the world. In early times, when country schools had a program at the closing of the school year, large cast iron pots of Hopkins County stew were made and served to the children and their parents. Families had their own recipes handed down from generation to generation, and many of the old times vied for the honor of cooking for the school closing program.
In 1971 Hopkins County began having a Fall Festival and the most popular annual event has been the Hopkins County Stew cook-off. The rules are: You are required to be a Hopkins County Citizen, former Hopkins County citizen, their children, grandchildren or great-grandchildren. You will need a cast iron pot 10 gallons or more, it must be cooked outside on wood fire, ingredients for stew. The winner is judged at noon. One-hundred and fifty dollars first prize is given. They are also given the distinction of being the Hopkins County Stew Champion for that year.

3 gal. tomatoes
1 gal. cream style corn
10 lb. potatoes
10 large onions
2 oz. chili powder
salt to taste
5 or 6 fryers

Cook chicken "to bone" before hand. Put potatoes, onions and water in pot firs. Then add chicken and tomatoes; add corn and chili powder last as the corn will stick. Salt to taste. Simmer until ready to serve.
In the old days they used hens that were getting too old to lay or an old rooster. Everything was cooked on the spot and the bone was not removed. What was left the parents took home

Lovis (Hart) Edwards

Tuna Casserole

1 large can tuna, drained
1 can cream of mushroom soup
1 c. cooked green peas
1/2 c. shredded cheese
cooked noodles

Mix all ingredients together and pour in greased baking dish. Bake at 450 degrees for 25 to 30 minutes.

Gail Edwards
Lovis' Daughter-in-Law


2 lb. medium shrimp
3 Tbsp. olive oil
1 Tbsp. paprika
1/4 tsp. salt
1 Tbsp. fresh parsley
1/4 c. water
1/2 c. margarine
1 clove garlic, minced
pinch of dry oregano
pinch of dry basil
pinch of dry mint
pinch of red pepper1/2 tsp. malt vinegar
1 lemon

Shell, rinse and dry shrimp. Assemble shrimp, slat, pepper and olive oil in saute pan with lid. Turn up heat and mix well while heating. Sprinkle with paprika and cook covered for 10 minutes, stirring once. Shrimp is ready when it turns pink. Drain off all but 1 tablespoon oil. Add all remaining ingredients to uncovered pan. Squeeze juice from 1 whole lemon, stir until butter melts and water boils. Remove from heat; taste sauce and adjust seasoning. Arrange in small individual plates and add sauce from pan to each dish. garnish with parsley and lemon wedges.

Jeff Edwards
Lovis' Son

Steamed Shrimp and Pork

3/4 lb. chopped pork
1/4 lb. raw, shelled shrimp
1/2 tsp. sesame oil
1/2 tsp. salt
2 stalks green onion, chopped
1 tsp. grated ginger
6 to 8 water chestnuts (optional)
1 tsp. rice wine
1/2 tsp. pepper
1 1/2 tsp. cornstarch
1 tsp. soy sauce
3 cloves minced onion

Rinse and devein shrimp. cut in small pieces. Mix shrimp with pork and rest of ingredients. Add more salt and soy sauce to taste. Press mixture in low sided bowl (quart size. Support bowl on ring in frying pan and cover for steaming, about 45 minutes or until done. Serves 6. Can microwave