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From my kitchen to yours
1 lb. ground beef
1 small onion, chopped
1 can whole kernel corn
1/2 bottle of barbecue sauce
salt and pepper to taste
Brown ground beef with onion in skillet. Add other ingredients with 1 cup water. Let simmer 30 minutes. This is great over toasted bread!
2 tsp. oil
1 onion, chopped
1 green pepper, chopped
1 can tomatoes
1 can English peas
1 can mushrooms
2 tbs. butter
2 hard boiled eggs, chopped
1 tsp. vinegar
1 tsp. sugar
salt and pepper, to taste
grated cheese, as needed
In a small skillet, sauté the chopped onion and pepper in 2 t. oil Drain the tomatoes and break them up well with a wooden spoon. Drain the peas. In a large bowl, combine all ingredients, except grated cheese. Pour into a lightly greased casserole dish and bake at 350º for 30 minutes. Top with grated cheese. Return to oven until cheese melts.
3 carrots
1 orange
1 tbs. mayonnaise
Dash of salt
1 small box raisins
1/2 tsp. ginger
Clean carrots, grate them and put them in a bowl. Pour juice of one orange over the grated carrots. Add mayonnaise, salt, raisins and ginger. Toss well, serve chilled.
1 lb. ground beef
1 can chili con carne (no
beans)
1 small bag frozen French
fries
1 pkg. cheese, shredded
(American,
mozzarella or cheddar)
In a skillet, brown ground beef. Drain and add chili con carne. Stir and simmer on low heat. Prepare french fries as directed on package.In baking pan, layer french fries and ground beef mixture, and top with shredded cheese. Put in microwave or oven until cheese is melted.
1 1-lb. pkg. pre
shredded
cabbage and carrots
1 small onion, finely
diced
DRESSING:
1/2 c. mayonnaise or salad
dressing
1/4 c. milk
1/2 c. sugar
2 tsp. vinegar
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. onion powder
1/8 tsp. garlic powder
Combine cabbage, carrots
and
onions in a large bowl. Mix dressing in a
cup,adding mayonnaise and
milk first and then all other ingredients. Whisk together until
smooth,
and then blend dressing into the cabbage mixture.
1 can English peas
1 c. milk
1/8 c. flour
1/2 pkg. Velvetta®
cheese,cubed
Drain peas and put them into a medium size pot. Pour milk over the peas an add the flour, stirring until dissolved. Add cheese cubes and cook on low heat until cheese is melted. Stir frequently.
1 lb. bacon
1 large cabbage
Salt to taste
Cut bacon into pieces and
fry
on low until it makes some grease in the bottom of the skillet. Cut
cabbage
in pieces and add to the bacon.
Cook on low heat until
done.Stir
often with spatula. Don't cook too high or it will scorch.
I usually let it simmer low
for about three hours.
Good Old Fashioned Mashed Potatoes
2 lb. red potatoes,
scrubbed
and cut into quarters
2/3 c. half-and-half
1/4 c. butter or margarine
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. crumbled shredded
cheddar cheese, optional
Place potatoes in large pot of salted water. Cover and bring to a boil. Remove cover,reduce heat, and simmer 15 to 20 minutes, until tender when pierced with a fork. Drain well.
Heat half-and-half and
butter
in potato cooking pot. Return potatoes to pot, remove from heat, and
mash
until smooth. Stir in salt and pepper.
For cheese potatoes, place
in shallow baking dish and top with cheese; bake at 350º just
until
cheese melts.
1 black iron pot
6-8 tender sweet corn.
Cleaned
and cut off cob, cut once, then scrape
4 tbs. bacon grease
1 lg. onion
1 bell pepper, chopped
1 tomato, cut in pieces
Salt and pepper to taste
In pot, heat grease to
just
hot. Add corn, onion, and bell pepper, with heat on medium high
carefully
watch and stir often until this begins to thicken. Add tomato. Lower
heat
to simmer. Cook until corn tastes cooked to you. This should be a thick
corn dish, not watery.
4c. green beans, cut in
1”
pieces
1/2c. chopped onion
2 slices bacon, diced
1/2c. grated american cheese
1/2 tsp. salt
1/8 tsp. pepper
Cook beans with onion and bacon in boiling water, salted water until tender. Drain,reserving liquid. Add 1/4c bean liquid, milk, cheese, salt, and pepper to beans. Stir until cheese melts. Serves 6.
4 lg. white potatoes
1 lg. jar Cheese Whiz
1 (7 oz.) jar pimento
1 can cream of chicken soup
1/3c. water
2 cans cream of mushroom soup
Place sliced potatoes in baking dish. Add pimento. Heat soup, cheese, and water in saucepan and pour over potatoes. Bake at 350* and stir often. When done, top with crushed cooked bacon.
3 med. zucchini ( about 2
lb.)
1/4 c. flour
1 tsp. salt
1/2 tsp. pepper
2 eggs
2 tbs. lemon juice
cracker crumbs
1/2c. butter or margarine
Wash unpeeled zucchini;
trim
off stems and blossom ends. Cut in lengthwise quarters,then slice
quarters
into strips about 2-1/2” long and 1/2” thick. Combine flour, salt and
pepper
on a sheet of waxed paper. Beat eggs and lemon juice together in a
bowl.
Put cracker crumbs on another sheet of waxed paper. Roll zucchini in
flour
mixture, then in
eggs, then coat with crumbs.
Fry in butter until brown on all sides. Add more butter if necessary.
Serves
6.
2 lb. frozen hashed brown
potatoes
1/2 cup melted margarine
1/4 cup chopped onion
2 cups sour cream
1 can cream of chicken soup
10 oz. grated cheddar cheese
bread crumbs
Thaw potatoes about 45 minutes before assembling. Combine potatoes in a 3 quart baking dish with butter,onion,soup,sour cream and cheese. Sprinkle with bread crumbs. Bake 1 hour at 350 °.
1 doz. ears fresh white
corn
(or 2 packages frozen corn)
4 potatoes, diced
1 medium onion, chopped
2 c. water
1 c. celery, chopped
4 hard boiled eggs (chopped
fine)
1 c. milk (maybe a little
more if needed)
4 tbs. butter
Your favorite pie crust (1 frozen ready made pie crust)
Cook corn, potatoes,
onion
and celery in water until done, drain water. Add eggs, milk and butter.
Use a deep pie dish. Put into pie crust
and bake on a cookie sheet
at 375 ° for 30-45 minutes or until golden brown.
2 lg. sweet onions
1- 7 oz package corn flakes
cereal, crushed
1 tsp. seasoned salt
2 tsp. sugar
1 tsp. paprika
1 cup egg substitute
vegetable cooking spray
Cut each onion into 4
thick
slices; separate into rings, reserving
small rings for other
uses.
Set aside.
Combine cereal and next 3
ingredients; divide in half, and set aside.
Beat egg substitute at high speed with an electric mixer until soft peaks form. Dip half of onion rings in egg substitute; dredge in half of crumb mixture. Place in a single layer on baking sheets coated with cooking spray. Repeat procedure with remaining onion rings and crumb mixture. Bake at 375 ° for 15 minutes or until crisp; serve warm
Corn Fritters (using canned corn)
7 oz canned whole
kernel
corn
1 tbs. baking powder
3/4 tsp. salt
milk
1 egg, beaten
1 c. cooking liquid
(see instructions)
maple syrup
1 1/2 c. flour
Preheat the oil in the deep fryer. Drain the corn and reserve the liquid. Add enough milk to the liquid from the corn to make the amount of cooking liquid specified in the ingredients (1 cup).
Stir the flour, baking
powder
and salt together in a mixing bowl.
Combine the egg, cooking
liquid
and corn in another bowl. Stir
the corn mixture into the
dry mixture. Mix only until just moistened.
Drop the batter by the
heaping
tablespoonful into the deep fryer.
Fry until golden brown (1
to 1 1/2 minutes per side). Drain.
Serve hot with maple syrup.
1 can cheddar cheese soup
1 lg. onion, chopped
Potatoes, as desired
Peel and slice potatoes
about 1/2”thick. Place layers of potatoes, onion, and soup alternately
in
baking dish. Cover with foil and bake at 350° until potatoes are
tender.
Remove foil and allow to brown. Remove from oven and serve hot.
1 black iron pot
6-8 tender sweet corn.
Cleaned
and cut off cob, cut once, then scrape
4 tbs. bacon grease
1 lg. onion
1 bell pepper, chopped
1 tomato, cut in pieces
Salt and pepper to taste
In pot, heat grease to
just
hot. Add corn, onion, and bell pepper, with heat on medium high
carefully
watch and stir often until this begins to thicken. Add tomato. Lower
heat
to simmer. Cook until corn tastes cooked to you. This should be a thick
corn dish, not watery.
4 c. green beans, cut in
1”
pieces
1/2 c. chopped onion
2 slices bacon, diced
1/2 c. grated american cheese
1/2 tsp. salt
1/8 tsp. pepper
Cook beans with onion and bacon in boiling water, salted water until tender. Drain,reserving liquid. Add 1/4c bean liquid, milk, cheese, salt, and pepper to beans. Stir until cheese melts. Serves 6.
4 c. mashed, cooked
turnips
2 c. soft bread crumbs
1/4 c. melted butter
2 tbs. sugar
2 tsp. salt
1/4 tsp. pepper
4 eggs, slightly beaten
Combine turnips with
bread
crumbs.( To prepare soft bread crumbs, remove crusts from fresh bread;
cut or tear into tiny cubes) Blend in remaining ingredients. Place in
greased
2 qt. casserole. Bake at 350° for 1 hr. and 15 mins. or until set.
Serves 8.
Fried Green Tomatoes
with Milk Gravy
1/4 c. bacon drippings
4 green tomatoes, sliced
1/2"
thick
2 eggs, beaten
All purpose flour
Milk
Salt
Pepper
Heat bacon dripping in a heavy skillet over med. high heat. Dip tomatoes in eggs,then coat with bread crumbs. Fry in bacon drippings until golden brown on both sides, adjusting heat to fry slowly. Transfer tomatoes to a serving platter; Measure drippings remaining in skillet; return to skillet.
For each tbs. drippings, stir in 1 tbs. flour until smooth.
Cook over low heat for 1 min. stirring constantly. For each tbs. flour you have used, stir in 1 c. milk. 1/2 tsp. salt, and 1/4 tsp. pepper until smooth. Cook until thickened, stirring constantly; pour over tomatoes. Makes 4-6 servings.
How To Fix A Pot Of Dried Beans
I sometimes use about 4-5 slices of bacon instead of salt pork.
2 c. dried beans
6 c. boiling water
1-1/2 oz. salt pork, or a
small ham hock
Water
1 tsp. salt
Pour beans onto a small plate, in batches, and discard tiny pieces or pebbles or any beans with holes. Place beans in a large bowl and pour boiling water over them. Let stand 2 hrs.
Rinse salt pork; cut an "x" in top of cube, cutting to but not through the rind. Combine salt pork, 5 c. water, and 1 tsp.. salt in a dutch oven. Drain beans and add to salt bacon and water. Bring to a boil, cover, reduce heat, and simmer 1-1/2 to 2 hrs. or until tender, adding more water if necessary to keep beans barely covered.
(NOTE: When cooking great
northern
beans, add a clove of garlic, minced or 1/4 tsp.. garlic powder).
3 tbs. sugar
1 tbs. plus 1 tsp. cornstarch
1/2 tsp. salt
1/2 c. water
1/4 c. cider vinegar
1 tbs. butter or margarine
3-1/2 c. sliced cooked fresh
or drained canned beets
Combine first 3 ingredients in a saucepan; stir well. Gradually add water and vinegar, stirring until smooth. Add butter; cook over med. heat stirring constantly. until butter melts and mixture is thickened. Add the beet slices and cook until hot, stirring often. Makes 4-6 servings.
Use a little pepper or pepper sauce to perk it up.
1 lg. head cabbage
1 oz. very thinly sliced
salt
pork
2 tsp. veg. oil
1 tsp. salt
1 onion, peeled and thinly
sliced(opt.)
Peel off outer leaves of cabbage, and cut up. Cut out core. Cut remaining cabbage into wedge quarters, then cut each quarter in half. Wash cabbage and drain.
Saute salt pork in oil over med. high heat until lightly browned. Add 1 qt. water and salt; bring to a boil in the pot that the salt pork was cooked.Add cabbage wedges and cut up leaves and onions, if desired; cover, reduce heat, and simmer 15-20 mins. or until tender. Makes 4-6 servings.
(NOTE: If desired, omit salt pork and oil. after cabbage is cooked in plain salted water,drain and stir in 1 T. margarine).
6 ears fresh corn
1/2 c. milk
1/2 c. water
1 tsp. sugar
2 tbs. bacon drippings
Salt and pepper
Remove corn husks, breaking off stems. Remove silk with a stiff veg. brush, and wash ears in cold water. To cut kernels from cob, hold corn in a large shallow bowl with one hand and use a very sharp knife to cut off a thin layer from tops of kernels. Then cut down cob again one or two times, scraping remaining parts of kernels and juices into bowl.
Stir in milk, water, and
sugar.
Heat bacon drippings in a
large heavy skillet over med. heat; add corn mixture and cook 10-12
mins.
stirring often. Remove from heat and stir in salt and pepper to taste.
(NOTE: Starches from fresh-picked corn will thicken the dish as it cooks. If corn is not thickened, mix 2 t. flour and T. water until smooth; stir into into corn and cook just until thickened.)
VARIATION: If fresh corn is not available, use 1 lb. frozen, thawed white shoe peg corn.
Combine corn,1/2 c. milk,
1/2
c. water, and 1 t. water in saucepan; bring to a boil and cook 5 mins.
Remove from heat; measure out 1-1/2 c.corn and 1/2 c. liquid. Add 1
tbs..flour
to corn mixture; process in blender until coarsely pureed. Return to
saucepan,
and stir in 1-2 T. bacon drippings, if desired. Cook over med. heat 5
mins.,
stirring often.Remove from heat and stir in salt and pepper to taste.
2 lbs. frozen hashed
brown
potatoes
1/2 c. melted margarine
1/4 c. chopped onion
2 c. sour cream
1 can cream of chicken soup
10 oz. grated cheddar cheese
bread crumbs
Thaw potatoes about 45 minutes before assembling. Combine potatoes in a 3 quart baking dish with butter,onion,soup,sour cream and cheese. Sprinkle with bread crumbs. Bake 1 hour at 350 °.
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©Sue Love,The Kuntry Koop,1998-1999,2000,2001-2005--all rights reserved.
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