Showing posts with label Meats and Main Dishes. Show all posts
Showing posts with label Meats and Main Dishes. Show all posts
Saturday, April 28, 2012
Tater Tot Casserole
1 to 1/2 lb ground beef
1 can cream of chicken soup
1 pkg. frozen Tater Tots
4 slices (or more) cheese
Pat out meat in bottom of casserole dish. Spread undiluted soup over meat. Place cheese on top of soup and top with enough Tater Tots to cover. Bake uncovered at 350 degrees for 1 hour. Can also be cooked in microwave; cut cooking time in half. Serves 5 to 6.
Grated Cheddar cheese may be used instead of cheese slices.
Dolly (Hart) Pillow
* This is listed in vegetables and I will label it there, but also adding Meats and Main dishes Label
Friday, July 29, 2011
Fried Rice
2 c. regular rice, cooked according to directions
1 bunch green onions, chopped
1 or 2 stalks celery, chopped
1 or 2 carrots, chopped
2 or 3 eggs, scrambled
1/2 lb. Eckrich sausage, cut bite-size
1 1/2 sticks margarine
Saute onions, celery and carrots in 1/2 stick margarine in skillet. Put 1/2 of this in another skillet and add 1/2 stick margarine, 1/2 the rice, eggs and sausage to each skillet. Mix and fry for 15 to 20 minutes. Season with soy sauce, salt and pepper.
You may want to use shrimp instead of the sausage. Makes 2 skillets full.
Patsy Richmond
Gertrude's Daughter
( In the cookbook this is listed in "Vegetable" section, I will list it there and Meats and Main Dishes, to me this is a main dish. Robin)
1 bunch green onions, chopped
1 or 2 stalks celery, chopped
1 or 2 carrots, chopped
2 or 3 eggs, scrambled
1/2 lb. Eckrich sausage, cut bite-size
1 1/2 sticks margarine
Saute onions, celery and carrots in 1/2 stick margarine in skillet. Put 1/2 of this in another skillet and add 1/2 stick margarine, 1/2 the rice, eggs and sausage to each skillet. Mix and fry for 15 to 20 minutes. Season with soy sauce, salt and pepper.
You may want to use shrimp instead of the sausage. Makes 2 skillets full.
Patsy Richmond
Gertrude's Daughter
( In the cookbook this is listed in "Vegetable" section, I will list it there and Meats and Main Dishes, to me this is a main dish. Robin)
Sunday, August 1, 2010
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)
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
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)
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
* 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
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
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
Scampi
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
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
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
Wednesday, June 30, 2010
Seafood Gumbo
2 lb. fresh whole shrimp
1 lb. fresh whole fish
1 large bell pepper
2 large onions
3/4 tsp. salt
6 cloves garlic
2 bay leaves
2 Tbsp. parsley,snipped
4 sprigs fresh parsley
1 tsp. salt
4 whole cloves
1/3 c. all-purpose flour
1/3 c. vegetable oil
6 c. shrimp stock or chicken broth
2 c. okra or 10 oz. frozen
1/4 tsp. cayenne pepper
1/4 tsp. white pepper
2 small celery stalks
1 large onion
1 lemon
4 black peppercorns
6 c. water
Shell shrimp, reserving head and shell. Fillet fish, reserving head and bones. In medium stock pot, put the shells and heads of shrimp with heads and bones of fish. Add 1 large onion (chopped), 1 large or 2 small stalks celery with leaves (chopped), parsley, lemon (chopped), salt, peppercorns, cloves and water. Bring all to a boil over high heat. Reduce heat to simmer and let cook 30 minutes. Strain through sieve and reserve liquid only.
In large casserole or small stock pot with lid, stir together flour and oil. Cook at medium heat, stirring until a smooth reddish roux forms. Add chopped onions, bell pepper and garlic. Stir at medium heat for 10 minutes or until vegetables are tender. Gradually stir in shrimp stock or chicken broth. Add sliced okra, 3/4 teaspoon salt, red pepper, white pepper and bay leaves. bring to a boil; reduce heat and simmer for 30 minutes. cut fish in chunks and add to liquid and simmer 5 more minutes. Add shrimp and 2 tablespoons fresh parsley (snipped); simmer 5 more minutes or until shrimp turns pink. Remove bay leaves, salt and pepper to taste. Serve over or with rice. Serves 6.
Note: Smoked Sausage may be substituted for fish.
Jeff Edwards
Lovis' Son
1 lb. fresh whole fish
1 large bell pepper
2 large onions
3/4 tsp. salt
6 cloves garlic
2 bay leaves
2 Tbsp. parsley,snipped
4 sprigs fresh parsley
1 tsp. salt
4 whole cloves
1/3 c. all-purpose flour
1/3 c. vegetable oil
6 c. shrimp stock or chicken broth
2 c. okra or 10 oz. frozen
1/4 tsp. cayenne pepper
1/4 tsp. white pepper
2 small celery stalks
1 large onion
1 lemon
4 black peppercorns
6 c. water
Shell shrimp, reserving head and shell. Fillet fish, reserving head and bones. In medium stock pot, put the shells and heads of shrimp with heads and bones of fish. Add 1 large onion (chopped), 1 large or 2 small stalks celery with leaves (chopped), parsley, lemon (chopped), salt, peppercorns, cloves and water. Bring all to a boil over high heat. Reduce heat to simmer and let cook 30 minutes. Strain through sieve and reserve liquid only.
In large casserole or small stock pot with lid, stir together flour and oil. Cook at medium heat, stirring until a smooth reddish roux forms. Add chopped onions, bell pepper and garlic. Stir at medium heat for 10 minutes or until vegetables are tender. Gradually stir in shrimp stock or chicken broth. Add sliced okra, 3/4 teaspoon salt, red pepper, white pepper and bay leaves. bring to a boil; reduce heat and simmer for 30 minutes. cut fish in chunks and add to liquid and simmer 5 more minutes. Add shrimp and 2 tablespoons fresh parsley (snipped); simmer 5 more minutes or until shrimp turns pink. Remove bay leaves, salt and pepper to taste. Serve over or with rice. Serves 6.
Note: Smoked Sausage may be substituted for fish.
Jeff Edwards
Lovis' Son
Salmon Patties
1 small can salmon, drained
1 tsp. baking powder
1 egg, beaten
1 Tbsp. buttermilk
3 Tbsp. cracker crumbs
Mix together and form in small patties and fry in very hot oil until golden brown.
Gail Edwards
Lovis' Daughter-In-Law
1 tsp. baking powder
1 egg, beaten
1 Tbsp. buttermilk
3 Tbsp. cracker crumbs
Mix together and form in small patties and fry in very hot oil until golden brown.
Gail Edwards
Lovis' Daughter-In-Law
Salmon Patties
1 can salmon
2 eggs
15 saltine crackers
salt and pepper to taste
Crumble crackers in juice that has been drained from salmon and let set for a few minutes. Add salmon and beaten egg to cracker mixture, salt and pepper. I use my hands to mix and mash up the bones, nothing wasted. Shape in patties and fry in hot oil.
Lovis (Hart) Edwards
2 eggs
15 saltine crackers
salt and pepper to taste
Crumble crackers in juice that has been drained from salmon and let set for a few minutes. Add salmon and beaten egg to cracker mixture, salt and pepper. I use my hands to mix and mash up the bones, nothing wasted. Shape in patties and fry in hot oil.
Lovis (Hart) Edwards
Fish in Beer Batter
1 c. flour
salt
1 egg
fish
1 c. beer (open beer and let set a few hours)
1 tsp. baking powder
Place flour, slat, egg, beer and baking powder into bowl and beat lightly. Dip fish into batter to coat. Fry in hot grease until brown.
Mrs. William Hart (Dorothy)
salt
1 egg
fish
1 c. beer (open beer and let set a few hours)
1 tsp. baking powder
Place flour, slat, egg, beer and baking powder into bowl and beat lightly. Dip fish into batter to coat. Fry in hot grease until brown.
Mrs. William Hart (Dorothy)
King Ranch Chicken
1 boned and salted chicken, cooked (save broth)
1 chopped bell pepper
1 pkg. (small) corn tortillas
graded Cheddar cheese for topping
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Ro-Tel tomatoes with green chilies
1 chopped onion
Dip tortillas in chicken broth until limp. Line 9x13x2-inch baking dish with them. Cover with chicken, green pepper and onion. Mix soups and Ro-Tel and pour over chicken. Top with cheese. Bake at 350 degrees until hot and cheese is bubbly.
Patsy Richmond
Gertrude's Daughter
1 chopped bell pepper
1 pkg. (small) corn tortillas
graded Cheddar cheese for topping
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Ro-Tel tomatoes with green chilies
1 chopped onion
Dip tortillas in chicken broth until limp. Line 9x13x2-inch baking dish with them. Cover with chicken, green pepper and onion. Mix soups and Ro-Tel and pour over chicken. Top with cheese. Bake at 350 degrees until hot and cheese is bubbly.
Patsy Richmond
Gertrude's Daughter
Chicken Spaghetti
1 c. celery
1 c. onion, chopped
2 tsp. chicken fat
2 tsp. salt
1 tsp. paprika
1 can mushroom soup
chicken broth
1 green pepper, chopped
2 cloves, garlic, chopped
1 tsp. chili powder
1 tsp. pepper
1 can tomato soup
1 pkg. spaghetti
grated cheese
Brown celery, green pepper, onion and garlic in chicken fat. Add seasonings and soups and simmer for 20 minutes. Cook spaghetti in chicken broth until tender. Place layer of spaghetti, then sauce, then cheese in greased casserole. Repeat layers, using all ingredients. Bake at 350 degrees for 45 minutes. Top with grated cheese.
mary Ellen (McFarlin) Lee
1 c. onion, chopped
2 tsp. chicken fat
2 tsp. salt
1 tsp. paprika
1 can mushroom soup
chicken broth
1 green pepper, chopped
2 cloves, garlic, chopped
1 tsp. chili powder
1 tsp. pepper
1 can tomato soup
1 pkg. spaghetti
grated cheese
Brown celery, green pepper, onion and garlic in chicken fat. Add seasonings and soups and simmer for 20 minutes. Cook spaghetti in chicken broth until tender. Place layer of spaghetti, then sauce, then cheese in greased casserole. Repeat layers, using all ingredients. Bake at 350 degrees for 45 minutes. Top with grated cheese.
mary Ellen (McFarlin) Lee
Chicken and Rice
1 can cream of mushroom soup
1 pkg. onion soup mix
2 c. uncooked rice
1 can chicken gumbo soup
1 chicken, cut up
Grease large casserole. Mix soups with one soup can of water and 1/2 package soup mix. Pour into casserole. Add chicken, skin side down. Sprinkle onion soup mix on top. Cover and bake at 325 degrees for 2 hours.
Vikki Beckham
Grace's Daughter
1 pkg. onion soup mix
2 c. uncooked rice
1 can chicken gumbo soup
1 chicken, cut up
Grease large casserole. Mix soups with one soup can of water and 1/2 package soup mix. Pour into casserole. Add chicken, skin side down. Sprinkle onion soup mix on top. Cover and bake at 325 degrees for 2 hours.
Vikki Beckham
Grace's Daughter
Chicken and Rice Casserole
3 c. diced, cooked chicken
1 c. mushroom soup
1 medium onion
2 c. Minute rice
1 bell pepper
2 Tbsp. butter
Saute onion and bell pepper in butter; add chicken. Stir well, until warm. In separate bowl, empty can of soup. Add 1 can water; mix well. Add soup to chicken mixtur. Cook rice separately as directed. Add rice to chicken mixture. Pour into casserole dish; it's ready.
Linda Edwards
Lovis' Daughter-in-law
1 c. mushroom soup
1 medium onion
2 c. Minute rice
1 bell pepper
2 Tbsp. butter
Saute onion and bell pepper in butter; add chicken. Stir well, until warm. In separate bowl, empty can of soup. Add 1 can water; mix well. Add soup to chicken mixtur. Cook rice separately as directed. Add rice to chicken mixture. Pour into casserole dish; it's ready.
Linda Edwards
Lovis' Daughter-in-law
Chicken with Rice
1 c. rice
1 chicken (fryer; season with salt, pepper and paprika)
1 can cream of chicken soup
2 cans water
Pour soup and water over chicken and rice. Cover with foil and bake at 350 degrees for 2 hours.
Karen Hart
Thurman's Daughter
1 chicken (fryer; season with salt, pepper and paprika)
1 can cream of chicken soup
2 cans water
Pour soup and water over chicken and rice. Cover with foil and bake at 350 degrees for 2 hours.
Karen Hart
Thurman's Daughter
Chicken Pot Pie
Crust:
1 c. flour (self-rising)
1 c. milk
1 stick margarine, melted
Filling:
2 c. chicken, boned
2 c. cream of chicken soup
1 c. chicken broth
1 large pkg. frozen vegetables
Mix crust. Combine all ingredients for filling and pour in greased pan. Pour crust on filling mixture. Bake 1 hours at 400 degrees.
Brenda Leighton
Gail Edwards
1 c. flour (self-rising)
1 c. milk
1 stick margarine, melted
Filling:
2 c. chicken, boned
2 c. cream of chicken soup
1 c. chicken broth
1 large pkg. frozen vegetables
Mix crust. Combine all ingredients for filling and pour in greased pan. Pour crust on filling mixture. Bake 1 hours at 400 degrees.
Brenda Leighton
Gail Edwards
Subscribe to:
Posts (Atom)