Cheesy Grits
6 cups water
½ teaspoon salt
1½ cups uncooked regular
grits
½ cup butter
2 cups shredded medium
sharp Cheddar cheese
Combine water and salt; bring to a boil. Stir in
grits; cook until done, Remove from heat; add butter and cheese; stir until
cheese melts, serve warm.
Yield: 8 servings
Eggy Eggstrata
Preheat oven to 350
°F.
Brown sausage in a large skillet over
medium-high heat. Drain off grease and set aside to cool. Lightly grease a
9x13x3 inch baking dish and line with bread. In a medium mixing bowl combine
eggs, salt and pepper, paprika and hot sauce; add sausage. Pour egg mixture on
top of bread in baking dish, refrigerate overnight or at least 4 hours. Cover
baking dish with foil and bake for 15 minutes, uncover and bake until casserole
is golden brown and bubbly; serve immediately.
Yield: 10 servings
Egg McSouth
2 English Muffins split in half
4 patties Jimmie Dean® Hot sausage
4 eggs
½ tablespoon butter
½ cup shredded Jalapeno cheese
Paprika
In a medium skillet prepare four sausage patties,
cook until done. Set aside. Toast muffins in taster until crisp remove and
butter; add sausage patty, In same skillet fry four eggs over easy, remove and
sit on top of sausage, sprinkle evenly with Jalapeño cheese, place until
broiler until cheese melts, watch carefully so as not to burn. Remove and serve
immediately
Yield: 2 servings
Hash Brown
4 cups shredded cooked potatoes
¼ cup bacon drippings
2 tablespoons butter
⅔ cup minced onion
½ teaspoon salt
1 teaspoon salt
1 teaspoon paprika
Heat bacon drippings and butter in a medium skillet; add remaining
ingredients, stirring until coated. Cook mixture, uncovered until browned on
all sides.
Yield: 4 servings
Homemade Granola
2½ cups old fashioned rolled oats
1 cup shredded coconut
½ cup coarsely chopped almonds
½ cup sesame seeds
½ cup shelled sunflower seeds
½ cups unsweetened wheat germ
1 teaspoon cinnamon
½ cup honey
½ cup cooking oil
½ cup dried apricots chopped
½ cup raisins
In a large bowl,
combine rolled oats, shredded coconut almonds, sesame seeds, sunflower seeds,
cinnamon and wheat germ. Combine homey and oil. Stir into oat mixture. Spread
out in 13x9x2 inch baking pan. Bake in 300 °F. Oven till light golden brown, 45
to 50 minutes, stirring every 15 minutes. Remove from oven; stir in dried
apricots and raisins. Remove from oven; stir in dried apricots and raisins.
Remove to another pan to cool. Stir occasionally during cooling to prevent
lumping. Store in a tightly covered jar or plastic bags.
Yield: 2 quarts
Salmon
Quiche
Crust:
1 ½ cups whole wheat flour
2/3 cup shredded sharp cheddar cheese
¼ cup chopped almonds
½ teaspoon salt
¼ teaspoon paprika
9 tablespoon vegetable oil
Filling: 1 15 ounce can salmon
3 beaten eggs
1 cup dairy sour cream
¼ cup mayonnaise
½ cup shredded Cheddar Cheese
1 tablespoon grated onion
¼ teaspoon dried dill weed
3 drops hot pepper sauce or cayenne
Crust: Combine flour, 2/3 cup cheese,
almonds, salt, and paprika in bowl. Stir in oil, set aside ½ of crust mixture.
Press remaining mixture into bottom and side of 9 inch pie pan. Bake in 400 ̊F. oven for 10 minutes.
Remove crust and Reduce heat to 325 ̊F.
Filling: Drain salmon, reserving
liquid, add water to liquid to make ½ cup. Flake salmon, remove skin and bones.
Set aside. Mix eggs, sour cream, mayonnaise and liquid. Stir in salmon and ½
cup cheese, onion, dill weed and hot sauce. Spoon into crust; sprinkle with
remaining crust mixture. Bake 45
minutes.
Yield: 6 to 8 servings
Spinach Quiche
2 Frozen pie crusts, partially baked
1½ teaspoons salt
2 cups Swiss cheese
½ teaspoon pepper
2 cups heavy cream
6 eggs
½ cup flour
1 medium onion, minced
1 clove garlic, minced
1 (10 ounce) package frozen
spinach, thawed and dried
Preheat oven to 400⁰
In a small
skillet cook onion and garlic 3 to 4 minutes or until soft. Sprinkle grated
cheese into pie crusts; beat cream with flour, onion, seasoning and mix well.
Add spinach; pour into pie crusts. Bake at 400⁰ for 40 minutes, or until a knife
inserted in center comes out clean.
Yield: 8 servings
Bread
Banana Bread
1¾ cups self-rising flour
⅔ cup sugar
½ cup shortening or butter
1 cup mashed very ripe bananas
2 eggs, slightly beaten
1 teaspoon vanilla
1 cup pecans, broken into small pieces
Preheat oven to350⁰
Grease and flour 9 x 5 inch loaf pan. In large bowl, with
fork, mix first 5 ingredients. With pastry blender cut in shortening until
mixture resembles coarse crumbs. With fork, stir in bananas and eggs just until
blended; mix in nuts by hand. Pour into loaf pan and bake at 350⁰
for 55 minutes to 1 hour until toothpick inserted in center comes out clean.
Cool in pan on wire rack 10 minutes; remove from pan and cool completely on
rack.
Yield: 1 Loaf
Buttermilk Biscuits
|
Tip: The secret to making these mile high biscuits Is the pan
size.
|
½ cup Crisco®
2¼ cups self-rising flour
1¼ cups buttermilk
Self-rising flour
2 tablespoons melted butter
1 tablespoon bacon dripping
Pre-heat oven to 450°
Cut Crisco (lard)
into flour with a pastry blender (or by hand) until crumbly and mixture
resembles small peas. Add buttermilk, stirring just until dry ingredients are
moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times,
gradually adding additional flour as needed, shape into a long loaf, with
floured hands pinch off about a 2 inch piece and lightly roll in palms until
you have a circle, place in greased cake pan and pat top, repeat until
finished. Top off biscuits with a pastry brush dipped into bacon drippings and
brushed on top of biscuits. Bake at 450° for 13 to 15 minutes or until lightly
browned. Remove from oven; turn out onto plate. Brush with melted butter.
Yields: 6 to 8
biscuits
Cheesy Muffins
6 slices bacon cut crosswise into ¼ inch wide slices
4 scallions, chopped (include some green)
2½ cups self-rising flour
1 teaspoon sugar
¼ teaspoon Cayenne pepper
1 cup milk (or buttermilk)
1 egg
3 tablespoon oil
1 cup shredded sharp cheddar cheese
Heat oven to 375°
Coat 12-cup
muffin pan with nonstick spray. Cook bacon in large skillet for 3-4 minutes
(crispy) add scallions and cook until softened. Mix flour, sugar, and cayenne
pepper in a large bowl. Beat together milk and egg in small bowl until well
combined. Add bacon and scallion mixture, any bacon grease from skillet, egg
mixture, oil and cheese to well. Stir until dry ingredients are moistened and
batter comes together. Spoon batter into prepared cups, dividing equally. Bake
at 375° for 20-22 minutes or until golden. Let cool in pan on wire rack for 2
minutes. Turn out onto rack to cool.
Yields: 12 servings
2 cups Martha White® Cornmeal (self-rising)
2 eggs
¼ cup Canola Oil
1¼ cups buttermilk
Preheat oven to 425°
Pour enough oil
in the bottom of an iron skillet and turn to coat sides, and sprinkle cornmeal
around in bottom and on sides of skillet. (DO NOT HEAT OIL IN SKILLET) Put
cornmeal in bowl. In a measuring cup beat eggs and oil together with a fork and
then beat in some buttermilk and pour into cornmeal. Mix adding more buttermilk
to a medium thick consistency. Pour into iron skillet and bake 25 minutes or
until top is brown. Remove from oven and invert cornbread onto a plate. Butter
cornbread while hot.
Yields: 8-10 servings (1 pone cornbread)
2 cups yellow self -rising corn meal
½ cup plus 3 tablespoons flour
1½ teaspoons sugar
1 teaspoon salt
½ cup buttermilk
⅔ cup water
½ cup grated onion
Pepper to taste
In a medium
mixing bowl, mix all the ingredients well. Drop by spoonful into hot oil and
fry until brown all over. (About 5 minutes)
Yield: 6 servings
1⅔ cups self-rising flour
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon ground allspice
1½ cups sugar
½ cup salad oil
2 eggs
1 cup canned pumpkin
Preheat oven to 350⁰F.
Lightly grease and flour a 9 by 5 by 3 inch
loaf pan. Sift flour with spices. In medium bowl, with portable electric mixer,
beat sugar with oil until smooth, beat in eggs one at a time, until smooth.
Stir in pumpkin and the flour mixture until well combined. Turn into prepared
pan. Bake 60 to 65 minutes, or until toothpick inserted in center comes out
clean. Let cool on wire rack 10 minutes. Loosen edges with spatula. Turn out of
pan; cool completely.
Yields: Makes one loaf
3 eggs
2 cups sugar
1 cup oil
2 teaspoons vanilla
2 cups zucchini (grated)
3 cups self-rising flour
1 teaspoon cinnamon
¼ teaspoon salt
1 cup crushed pineapple, drained
1 cup pecans
Blend eggs,
sugar, oil and vanilla; add grated zucchini. Blend together, mix flour and salt
into mixture, add pineapple and nuts, hand mix together and pour into greased
and floured loaf pans. Bake at 325⁰ for one hour or until toothpick
inserted in center of bread comes out clean.
Yields: Makes one
loaf
Stuffing
2 loaves bread crumbled
1 cup cold milk
¼ teaspoon pepper
1½ teaspoons salt
1 teaspoon savory
1 teaspoon sage
1 teaspoon poultry seasoning
½ cup melted butter
1 egg, beaten
1 pint of oysters (cut in two if
large)
In a large bowl
pour milk over bread crumbs and let stand one minute. Squeeze moisture from
crumbled bread and place into another dish; add next six ingredients; add the
oysters into the mix and work thoroughly together. The stuffing is now ready to
put into the turkey and roast.
Yield: 2 quarts
Cornbread Stuffing
10 saltine crackers
4 slices oven-dried white bread
3 eggs, beaten
4 tablespoons butter
4 tablespoons bacon drippings
1 pound sausage meat
1 large onion, chopped fine
4 stalks celery, chopped fine
1 teaspoon dried sage
½ teaspoon thyme
1 tablespoon poultry seasoning
1 teaspoon salt
½ teaspoon black pepper
Melt butter and
bacon dripping in a large skillet, fry the sausage over low heat until lightly
browned, add onion and celery cook until limp. Crumble the cornbread, saltines
and bread into a large mixing bowl add
sage, thyme, poultry seasoning, salt and pepper; add beaten eggs; sausage, and
sautéed celery and onions, mix all ingredients mix well. Pour mixture into a
greased pan and bake until dressing
is cooked through, about 45 minutes. Serve with turkey
as a side dish.
Yield: 2 quarts
Tutti Fruity Rice Stuffing
¼ cup instant minced onion
¼ cup water
½ pound sliced bacon, diced
2 cups raw, regular cooking rice
1 cans 10½ ounce condensed chicken broth
2 soup cans of water
1 box mixed dried fruit
1 box (11 ounces) dried apricots, diced
¼ cup firmly packed brown sugar
1 teaspoons salt
1 teaspoons ground cinnamon
¼ teaspoon ground allspice
1 cup coarsely chopped walnuts
2 eggs lightly beaten
Rehydrate onion
in water for 10 minutes. In a large skillet or saucepan sauté bacon until
crisp. Remove bacon; set aside. Pour off all but ¼ cup of the bacon drippings.
Add onion and sauté 3 minutes. Stir in rice; sauté 5 minutes or until golden.
Blend in chicken broth, water, apricots, brown sugar, salt, cinnamon and
allspice. Bring to boiling point; reduce heat. Cover and simmer 25 minutes or
until rice is tender and liquid is absorbed. Remove from heat; stir in walnuts.
Let cool slightly; blend in eggs. Use to stuff 2-4 Cornish Hens or spoon into a
buttered 2 quart casserole. Cover and bake in preheated slow oven 325⁰ for 30 minutes or until hot.
Yield: 8 servings
Wild Rice and Fruit Stuffing
3 1/2 cups water, divided
1 1/2 cups chicken broth
1 cup uncooked wild rice
6 slices bacon
2 cups diced onions
1 tablespoon water
2 cups diced celery
1 cup uncooked long-grain white rice
2 cups dried mixed fruit
1/2 ounce dried apricots
1 cup diced, unpeeled apples
6 tablespoons dried mixed herbs
In a
medium saucepan over medium heat, bring 1 1/2 cups water and the chicken broth
to a boil. Stir in wild rice. Cover, reduce heat, and simmer 45 minutes. Place
bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
Reserving drippings, drain bacon, crumble, and set aside. In the skillet with
the reserved bacon drippings, saute onions and celery. Cook until very soft,
about 20 minutes. Stir remaining water, white rice, dried fruit, apricots, and
apples into the wild rice. Continue cooking 20 minutes, or until wild rice and
white rice are tender. In a large bowl, mix the bacon and the onion mixture
into the rice mixture. Season with dried mixed herbs.
Yield: 12 servings
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