Site hosted by Angelfire.com: Build your free website today!

When I started this website, I only intended to have seafood, then I went on to add deserts. Then I decided to throw in the vegetables with, "To go withs" and now I've decided to include poultry and other meats.

These are mostly home recipes; sometimes from a magazine or newspaper. This will be noted for newpaper or magazine recipes, if I know the source.I will try to keep these recipes "health concious".

So here it goes!

First off, most folks season with salt and pepper, or things that contain salt. I, like many people can't take salt because of high blood pressure! At the end of the page, I have a simple list of "safe, salt free seasonings" that I use instead of salt; if you can use salt - great!!

HERE'S A LITTLE BONUS...FOR LOOKING AT MY PAGES

ONLY A SOUTHERNER KNOWS

Only a Southerner knows the difference between a hissie fit and a conniption fit, and that you don't "have" them, you "PITCH" them.

Only a Southerner knows how many fish, collard greens, turnip greens, peas, beans, etc., make up "a mess." ... and we ain't given our secrets away to no Yankees.

Only a Southerner can show or point out to you the general direction of "yonder"'

Only a Southerner knows exactly how long "directly" is - as in: "Going to town, be back directly." The Cornish also know this secret, but they 'ain't tellin' either.

Even Southern babies know that "gimme some sugar" is not a request for the white, granular sweet substance that sits in a pretty little bowl in the middle of the table.

All Southerners know exactly when "by and by" is. They might not use the term, but they know the concept well.

Only a Southerner knows instinctively that the best gesture of solace for a neighbor who's got trouble is a plate of hot fried chicken and a big bowl of cold potato salad. If the neighbor's trouble is a real crisis, they also know to add a large banana puddin!

Only Southerners grow up knowing the difference between "right near" and "a right far piece." They also know that "just down the road" can be 1 mile or more.

Only a Southerner, both knows and understands the difference between a redneck, a good ol' boy, and po' white trash.

No true Southerner would ever assume that the car with the flashing turn signal is actually going to make a turn.

A Southerner knows that "fixin" can be used as a noun, a verb, or an adverb.

Only Southerners make friends while standing in lines. We don't do "queues," we do "lines"; and when we're "in line," we talk to everybody!

In the South, y'all" is singular or plural, "all y'all" is plural

Southerners know grits come from corn and how to eat them.

Every Southerner knows tomatoes with eggs, bacon, grits, and coffee are perfectly wonderful; that red eye gravy is also a breakfast food; and that fried green tomatoes are not a breakfast food.

When you hear someone say, "Well, I caught myself lookin'," you know you are in the presence of a genuine Southerner!

Only true Southerners say "sweet tea" and "sweet milk." Sweet tea indicates the need for sugar and lots of it -- we do not like our tea unsweetened. "Sweet milk" means you don't want buttermilk.

And a true Southerner knows you don't scream obscenities at little old ladies who drive 30 MPH on the freeway. You just say, "Bless her heart" and go your own way.

To those of you who are still a little embarrassed by our Southerness: Take two tent revivals and a dose of sausage gravy and call me in the morning. Bless your heart!

And to those of you who are still having a hard time understanding all this Southern stuff, bless your hearts, I hear they are fixin' to have classes on Southernese as a Second Language!

And last but certainly not least, for those that are NOT born Southern but have lived here for a long, long time, all y'all need a sign to hang on y'alls front porch that reads "I ain't originally from the South, but I got here as fast as I could."

Bless your heart, all y'all have a good 'un (blessed day)!
Annoymous

I am a Southern cook, therefore, you know the recipes here are really GOOD!!

POULTRY, BEEF AND PORK

Chicken and Dumplings


  • 1 whole cut up fryer (some people like to stand up and cut up chickens...I don't! It's easier to use a cut up chicken).
  • Mrs. Dash or Tony Chachere's salt-free seasonings.
  • dough or one can biscuits
  • 1 can mixed vegetable (optional)
  • 2 cups Martha White® self - rising flour*

Prepare chicken. Cut the hands off the wings. Put chicken in large pot of water. (If you use salt, salt the water first). Cook on high until boiling, turn down to medium heat. Cook until the meat falls up the bone. Keeping broth hot,take out chicken and bone pieces. Make the dough.
(some people use biscuits, I do when I am camping out, but dough is easy to make).
To make dough, put 2 cups of Martha White® self-rising flour* in a large bowl. Add 1 cup water, and more if nescessary. DON'T ADD ALL THE WATER AT ONCE! Add a little at a time, stir. Work dough into large ball, roll out on wax paper (add flour,so it doesn't stick to the paper). Using a rolling pin (yeah, the wooden thing with a handle on each end. Some are made with glass; hold water inside!) Roll dough out and cut into strips. Place the chicken back in the broth, if you haven't done so. Place the dough strips into the hot broth (really hot, boiling) making sure that the dough is covered by the broth. Turn down the burner on the stove, or you'll have a big bubbly mess!
Simmer for about 1/2 hour. DON'T OVERCOOK! There are two keys to making good chiken and dumplings...Make sure that the WATER IS HOT ENOUGH and don't over cooked. If you overcook...you will have small white dots in a gray soupy base. So be very careful! Serves five or six people. *I use Martha White(®) self-rising flour..it makes the dumplings very fluffy!

Another chicken recipe!

Connie's Chicken Gumbo

Gumbo is something that everyone enjoys.
  • Whole cut-up fryer
  • Creole seasoning ( I use Tony Chachere's)
  • 1 bag frozen cut okra
  • 1 bag frozen Gumbo vegetables (optional)
  • 1 can plain stewed tomatoes (if you use the flavored kind, cut the other seasonings)
  • 1 tbsp. Roux (I use Doguet's Roux®, it's already prepared in a jar.)
  • rice (I use Doguet's ® Rice)

Cook chicken until meat falls off the bone. Keep broth hot. Bone chicken (remove and toss the bones and skin). Put the roux into the hot broth and disolve. Put the boned chicken back into the broth.
Add the Creole seasonings. Stir. Add the frozen vegetables. Stir. (*Hint: always stir when adding a new ingredient. This goes for any recipe). Turn up heat on broth to medium.
Prepare rice, cook until tender (not mushy).
If you just can't seem to master rice cooking - don't panic! Get an instant rice, like Uncle Ben's or Minute Rice.
Serve the chicken over the rice in individual bowls.
Try these variations: INSTEAD of chicken, use large or jumbo, fresh (or frozen) shrimp (cleaned and deveined) and then add some fish, crab! Seafood gumbo! You can also use link sausage for that good ole' chlorestrol experience!

Chicken Fiesta Casserole

  • 1 TBS canola oil
  • 6 chicken breast halves, cubed
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 3 cups chunky salsa
  • 1 cup chicken broth
  • 1 1/2 cup quick cooking rice
  • 1 cup shredded Monterey Jack cheese

Heat a large heavy skillet over medium high heat. Add the oil and chicken and sauté until the chicken is lightly browned. Add the green pepper and onion. Sauté until the chicken is thoroughly cooked. Add the salsa and broth and bring to a boil. Stir in the rice and mix well. Toss the cheese on top of the dish, cover, and remove from the heat. Let rest for five minutes to cook the rice and serve hot. Serves 6

Chicken Cobbler

  • 6 skinless chicken thighs
  • salt and pepper, to taste
  • 1 cup shelled or frozen peas
  • 1/4 cup melted margarine (or butter)
  • 1/2 cup chopped Vidalia or other sweet onion
  • 1/3 cup Martha White® self-rising flour
  • 1/2 tsp snipped fresh tarrigon *or 1/4 tsp dried tarragon,crushed
  • 2 cups chicken broth
  • 2 (more) cups Martha White® self-rising flour
  • 2 cups coarsely shreded carrot
  • 2 tbsp sugar
  • 1 1/3 cups milk

Preheat oven to 400°. Arrange chicken in 13X9X2-inch baking pan. Season lightly with salt and pepper. Bake 20 minutes or unitl chicken is no longer pink and juices run clear; Set aside. Cook fresh peas in small amount of boiling lightly salted water for two minutes: drain. Sauce: In a medium saucepan, combine 2 tbsp of melted margarine and chopped onion. Cook and stir over medium heat until onion tender. Stir in peas, the 1/3 cup flour, and tarragon. Add broth all at once. Cook, stirring occasionally over medium heat until thick and bubbly. Cover and keep warm while preparing cobbler toppping.

Cobbler topping: In medium bowl stir together 2 cups flour*, shreded carrot and sugar. Stir in milk and remaining margaraine until combined.

Place a baked chicken thigh in each of six individual ungreased custard cups,ranekins, or baking dishes. Pour warm sauce over chicken. Spoon topping over the sauce. Place dishes in a 15X10X1-inch baking pan. Bake 25 minutes until topping is golden brown and a wooden toothpick in the center comes out clean. Serves 6. *Once again,use self-rising flour....it'is a neat modern convience..and keeps you from having to buy baking powder/soda and cuts down on your salt!

Spicy Apricot Chicken

  • 6 Chicken Breast Halves without skin
  • 1 TBS Vegetable Oil
  • 1 clove Garlic -- minced
  • 16 oz Sweet & Sour Cooking Sauce
  • 1/3 cup Apricot Preserves
  • 1 TBS Dijon Mustard
  • 1/2 cup Dried Apricots -- chopped
  • 1/4 Tsp Crushed Red Pepper
  • 6 Cups Rice, cooked -- hot

In a large skillet, thoroughly brown chicken on all sides in vegetable oil. Add garlic; sauté lightly. Drain off any fat.In a medium bowl,combine sauce with apricot preserves, Dijon mustard, dried apricots and crushed red pepper. Evenly pour over chicken in skillet. Simmer, covered, 45 minutes over low heat, or until chicken is thoroughly cooked. Serve over hot, cooked rice.

Chicken Broccoli Casserole

  • 1 Lb. chicken breast, cut up
  • 1 box chopped broccoli, thawed
  • 1 can cream of chicken soup
  • 1 TBS mustard
  • 1 cup shredded cheese
  • 1/2 can milk
  • Rice

Brown chicken breast in a little oil, add soup, milk, mustard and cheese. Bring to a boil. Add broccoli, cook for 2 minutes. Serve over rice.

Florida Creole with Chicken*

  • 4 Chicken Thighs
  • 2 tbsp butter
  • 1 medium Onion
  • 3 cloves garlic, minced
  • 1 can (15 oz.)diced tomatoes
  • 3 oranges, peeled and sectioned
  • 1 box rice pilaf mix

Cook: Sprinkle chicken with salt and pepper (once again, if you can't use salt, DON'T!)
Melt butter in nonstick skiller with tight fitting lid.
Brown chicken in butter, begin careful not to burn butter. When chicken is brown, remove from skillet and set aside. Add onion and garlic to skillet and saute'over medium heat until onions are brown, about 4 minutes. Add tomatoes and simmer about 3 minutes. Return chicken to skillet; add orange sections. Bring to a boil, reduce to simmer, cover and cook 25 or 30 minutes or until sauce has thicked and internal juics of the chicken run clear. While the chicken is cooking prepare rice. Serve over rice. Refridgerate leftovers immediately. *Tyson - Fresh Chicken Solutions

Chicken Casserole
  • 6 - 8 Chicken thighs or breasts (Boiled & diced)
  • 1 small can cream of mushroom soup
  • 1 small can cream of chicken soup
  • 1 small can cream of celery soup
  • 1 small jar picante sauce
  • 1 Lg. bag Cooler Ranch Doritos - crushed
  • 1 Lb. Cheddar Cheese (more or less as desired)

Mix first 6 ingredients together well and put in a 9x13 pan. Sprinkle cheese on top and bake at 350° until cheese is melted.

Chicken Pot Pie

  • 4 skinless, boneless, chicken breast cut into cubes (I have seen this chicken in stores already diced, check you market for it, or get your butcher to dice it for you.)
  • 1 cup coarsley chopped onion
  • 2 tbsp butter or oil
  • 1 pkg (9 oz chicken gravy)
  • 1 cup milk
  • 1 can mixed vegetables (Veg-all or Del Monte will do nicely)
  • 1 9 inch prepared pie crust

Cook chicken and onion in butter or oil,in large skillet, over medium heat about 5 minutes. Stir in gravy mix and milk. Cook, stirring until thickened and chicken is no longer pink. Add vegetables.
Spoon into 10-inch deep-dish pie plate or shallow casserole. Top with crust; fold edges under.
Bake at 425°, 15 minutes or until golden brown.

Chicken Tetrazzini

6 servings
  • 1 med size onion, finely chopped
  • 1/2 lb green beans, trimmed and cut into 1 inch pieces
  • 1 pkg sliced mushrooms
  • 6 boneless, skinned chicken thighs
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 can chicken broth
  • 1/2 cup water
  • 1/4 cup all purpose flour (I use self rising!)
  • 3 tbsp dry sherry
  • 1/2 cup heavy cream
  • 1 jar (4 oz) chopped pimento, drained
  • 1/4 cup grated Parmesean cheese
  • 1 lb spaghetti, broken into thirds (I use"vermencelli"* thinner spaghetti, easier to swallow)
  • 1 tbsp chopped parsley
Vermincelli {ver-men-chelli} it's Italian! - "ce" is pronounced -"ch", like in the musical instrument - cello - (chello). "Vermencelli" is similar to spaghetti, only thinner. (Not the same as "thin spaghetti" - it's thinner; cooks quicker - easier to swalllow. This is especially helpful if you are trying to feed an older person who sometimes can't swallow spaghetti!!)

Layer the chopped onions, green beans, and mushrooms in the bottom of a 5 to 5 1/2 quart slow cooker. Arrange the chicken thighs on to. Sprinkle with thyme, salt and pepper. Pour on the chicken broth. Cover pot; cook on high for four or five hours or until the chicken and green beans are tender. At the end of the cooking time, stir together the flour and the 1/2 cup water in a small bowl until smooth; stir into cooker. Cook on high until thickened (about 10 minutes). Stir in sherry, heavy cream, and pimento. Cook on high another five minutes. Stir in the Parmesean cheese. While chicken is cooking (when you add the flour) cook the spaghetti* as package instructions. Drain.
Transfer spaghetti to serving platter and top with chicken mixture. Add parsley to garnish if desired.
Alternate method

If you don't have a slow cooker - don't despair - this can be made in a pot on your stove.
Heat 1 tbsp vegetable oil in a large heavy pot over medium heat. Add chicken thighs; saute until browned, about five minutes. Remove to a plate.
Add onions and green beans to the pot, reduce heat to medium; saute until softened; about five minutes. Add mushrooms, cook one minute. Add thyme, salt, pepper,chicken broth, and browned chicken. Cover pot,bring to a boil. Lower heat to medium low, cook one to two hours until chicken is very tender.
Meanwhile prepare spaghetti* as instructed on the package. Stir together flour and 1/2 cup water in small bowl until smooth. Stir into pot along with sherry, heavy cream and pimento. Cook, stirring, until thickened, about 4 minutes. Stir in Parmesean cheese. Serve over cooked spaghetti. Garnish with parsley if desired.

GOLDEN CHICKEN NUGETS

  • 1 envelope Lipton Recipe Secrets® Golden Onion Soup Mix
  • ½ cup plain dry bread crumbs
  • 1 ½ lbs. boneless, skinless chicken breats, cut into 2-inch pieces
  • 1 Tbsp. margarine or butter, melted.

Preheat oven to 425°. In a small bowl, combine soup mixture and bread crumbs. Dip chicken in bread crumb mixture until evenly coated.
On lightly greased cookie sheet, arrange chicken: drizzle with margarine.
Bake uncovered 15 minutes or until chicken is no longer pink, turning once.
Serve along side prepared Lipton® Side Dish. 4-6 servings.

PARMESAN DIJON CHICKEN

  • 1/3 cup butter or margarine
  • 3 tablespoons Dijon mustard
  • ½teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 2/3 cup fine dry breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons parsley
  • ½teaspoon paprika
  • 4 boneless skinless chicken breast halves

Preheat oven to 400°. Spray a 9x13 inch pan with nonstick cooking spray. In medium saucepan, melt butter or margarine. Stir in mustard, Worcestershire sauce and garlic powder. Let stand 5 to 8 minutes to cool. Stir vigorously to blend. In pie plate, combine bread crumbs, Parmesan cheese, parsley and paprika; mix well. Coat each chicken breast with butter mixture, then coat with crumb mixture, pressing crumbs into chicken. Place in prepared pan. Sprinkle remaining crumb mixture over chicken. Bake, uncovered for 30 to 40 minutes or until cooked through.

Six Can Chicken Tortilla Soup

  • 1 (15 oz) can whole kernel corn, drained
  • 2 (14.5 oz) cans chicken broth
  • 1 (10 oz) can chunk chicken
  • 1 (15 oz) can black beans
  • 1 (10 oz) can diced tomatoes with green Chile peppers, drained

Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through. Serve over tortilla chips & top with shredded cheddar cheese.

This recipe I found in my American Profile section of my newspaper

Incredible Chicken Tortilla Soup

  • 2 tbsp olive oil
  • 1 large onion
  • 2 medium carrots,finely chopped
  • 2 tbsp minced garlic
  • 3 cups lower-sodium chicken broth
  • 1 (14 oz. )can diced tomatoes, undrained
  • 1 cup mild picante sauce
  • 1 (15 oz.>can ranch-style beans, undrained
  • 1 (15 oz.>can black beans, rinsed and drained
  • 1 cup frozen whole kernal corn
  • 1 tsp ground cumin
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano leaves
  • 1/2 tsp chili powder
  • 1/8 tsp paprika
  • 2 cups chhopped cooked skinless chicken breast
  • 1/4 cup chopped cilantro

  • Tortilla chips, optional
  • Sliced Avocados, optional
  • Shredded Cheddar cheese, optional
  • Sour cream, optional

Heat olive oil in a Dutch oven over medium heat. Add onion, carrots and garlic. Cook until onion is tender; about 6 minutes. Increase heat to high and add broth, tomatoes, picante sauce, beans, corn and spices. Bring to boil. Reduce heat, cover and simmer 30 minutes. Add chicken and cilantro. Cook until thoroughly heated. Ladle into soup bowls and top with tortila chips, sliced avocados, cheeses and sour cream, if desired. Serves 6. Nutrition facts: 310 calories, 8g fat, 23g protein, 21g carbohydrates, 8g fiver, 1250mg sodium. Recipe from: Sheryl Crumpton, Lindale, TX; submitted to American Profile.

Chicken & Broccoli Stir Fry

  • 3/4-cup all-purpose flour
  • 1/4-teaspoon baking powder
  • 3/4-cup water
  • 2 tablespoons soy sauce
  • 2 cloves garlic, flattened
  • 1/4-cup honey
  • 2 tablespoons soy sauce
  • 2 tablespoons cider vinegar
  • 2 tablespoons molasses
  • 2 tablespoons water
  • 2 tablespoons dry sherry
  • 2 cloves garlic, minced
  • 2 teaspoons cornstarch
  • 12 oz skinless chicken breast halves
  • Cooking oil for deep fat frying
  • 1 tablespoon cooking oil
  • 3 cups broccoli flowerets

In a medium mixing bowl stir together flour, baking powder, 3/4-cup water, 2 tablespoons soy sauce, and flattened garlic; let stand for 15 minutes. Remove and discard garlic. Meanwhile, in a small mixing bowl combine honey, 2 tablespoons soy sauce, vinegar, molasses, 2 tablespoons water, dry sherry, minced garlic, and cornstarch; set aside. Rinse chicken; pat dry. Cut chicken into 1 1/2x1/2-inch strips. Add to flour batter. In a wok or 2-quart saucepan1 heat 2 inches of oil to 365<°>. Remove chicken from flour batter, allowing excess to drain off. Fry chicken strips, a few pieces at a time, in hot oil for 30-60 seconds, or till golden. Drain on paper towels. Pour 1 tablespoon cooking oil into a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Add the broccoli and stir-fry for 4-5 minutes, or till crisp-tender. Arrange broccoli around the edge of a serving platter; keep warm. Stir honey-soy mixture; add to the skillet. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Return cooked chicken to skillet; heat through. Pour chicken and sauce into center of broccoli-lined serving platter.

HIDDEN VALLEY®TURKEY WRAPS

  • 1 cup Hidden Valley®Original Ranch Light Dressing
  • 1 8 oz. package of light cream cheese, softened
  • 4 12-inch flour tortillas, warmed
  • 10 oz sliced turkey breast
  • 10 oz Monterey Jack cheese slices
  • 2 medium tomatoes, thinly sliced
  • 1 large avacados, peeled and thinly slices (optional)
  • shredded lettuce

Blend together dressing and light cream cheese. Among the tortillias, evenly layer half the turkey, chesse, dressing mixture, avacados, tomatoes, and lettuce, leaving a 1-inch border around the edges. Repeat. Fold the right and left edges of tortillia into centers over the filling. Fold the bottom edge toward the center and roll firmly until completely wrapped. Place seam side down and cut in half diagonally. Makes 4 servings.

Bourbon Chicken

  • 4 chicken breast
  • 4 oz. soy sauce
  • 1/2 cup brown sugar
  • 1/2 tsp garlic powder
  • 1 tsp onion flakes, dehydrated
  • 3/8 cup bourbon

Mix all marinade ingredients and pour over chicken. Marinate overnight. Bake at 325&$176, basting frequently for 1 1/2 hours or until well browned. If you double the recipe, make sure that the chicken is in a single layer.
Makes 4 servings.

Lemon Dijon Chicken

  • 3 1/2 tbs. lemon juice
  • 3/4 dijon mustard
  • 2 cloves garlic, crushed
  • 1 1/3 cups low sodium chicken broth, fat skimmed off top and discarded
  • 4 6 oz. boneless skinless chicken breast halves, washed and patted dry
  • 1/4 tsp lemon pepper
  • 2 tsp cornstarch
  • 1/4 fresh rosemary
  • 3/4 lemon peel, shredded

Combined first 3 ingredients and 1/3 cup chicken broth. Mix well. Pour marinade over chichen breast and marinate in refridgerator 1 hour. Preheat broiler. Remove chicken from marinade and reserve marinade. Sprinkle chicken with Lemon pepper. Broil about 10 minutes per side, or until cooked through out. Measure about 1 tbsp plus tsp of remaining chicken broth and set aside. Combine rest of chicken broth with the marinade in a saucepan. Bring to a boil and then reduce heat to low. Simmer 15 minutes. Mix together cornstarch and reserved chicken broth. Blend into simmering mixture and cook 5 minutes longer. Strain the sauce through a china cap or find sieve. Add rosemary and lemon peel. Serve sauce over chicken.

BEEF

Nothing like a COW......A GREAT TASTE

Brisket Marinate

This recipe comes from the 1857 Hays House Restaurant in Council Grove, KS.
The house speciality is Brisket. If you're ever near that part of the country, stop in there for a real treat!
This recipe is for 5-10 lbs. of meat.
  • 1 cup liquid smoke (2 small bottles)
  • 1 cup Kikkoman® soysauce
  • 1/3 cup celery seeds
  • 1/3 cup pepper
  • 1/3 cup worcestershire sauce
  • 2 1/2 tbsp. garlic
  • 2 1/2 tbsp. onion salt

Do the night before you plan to cook meat: Place meat fat side up in pan lined with wide aluminum foil. Mix ingredients in a bowl.
Stir well, and pour over the meat. Seal the meat (close the alunimun foil) Put meat into the refrigerator overnight.
Day 2: Preheat oven to 400°. Take sealed meat from refrigerator, put into oven (leave sealed in alunimum foil).
Bake for about 4 hours. It will be done when you can cut the meat with a FORK!.
Brisket is usually tough. This marinade makes it really tender.
My family sure was suprised when I told them that the brisket was so tender, was the marinate!
Try it!

Easy Pot Roast
Try the Hay's House marinate recipe with this! Yum Yum!

  • 1 boneless beef rump roast
  • 2 tbsp vegetable oil*
  • 2 tbsp salt*
  • ½ tsp pepper
  • ½ tsp dried thyme*
  • 1 bay leaf
  • 3 cups water, divided
  • 8 medium potatoes
  • 8 large carrots
  • 1 lb small onions
  • ½ tsp all-purpose flour
  • ½ tsp browning sauce (optional)
  • Additional salt and pepper to taste

(*If you use the marinate, you don't have to use these ingredients and you don't have to brown the meat.)

In a Dutch oven, (or a large pot with lid) brown the roast in oil.
Combine salt, pepper, and thyme; sprinkle over meat. Add bay leaf and 2 cups water; bring to a boil. Reduce heat; cover and simmer for about 2½ hrs.
Add potatoes, carrots, and onions. Cover and simmer 45 minutes longer or until meat and carrots are tender.
Remove the roast and vegetables to a serving platter; keep warm. Discardbay leaf.
Skim fat from pan juices; add water to measure 2 cups. Mix with flour and remaining water until smooth; stir into juices.
Cook and stir until thickened and bubbly; cook one minute longer. Stir in browning sauce, if desired (I use "Kitchen Bouquet").
Season with salt and pepper. Slice roast; serve with vegetables and gravy. Makes about 8 servings.

BANKRUPTCY STEW

  • 1 lb lean boneless beef
  • 2 cups water
  • 1 cup tomato sauce
  • 6 large peeled cubed potatoes
  • 1 large chopped green bell pepper
  • 4 stalks chopped celery
  • 1 large chopped onion
  • 6 large peeled sliced carrots
  • 2 parsley sprigs
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp blackpepper

Cut beef into 1-inch cubes. Brown beef cubes over high heat un a large silllet or DUtch oven. Add remaining ingredients; mix well. Cover and simmer for 1 hour over medium heat until the meat is tender and vegetables are cooked.

Orleans Meat Pie

  • 1/4 cup shortening
  • 1/2 cup chopped onion
  • 1 lb hamburger
  • 1 tsp salt
  • 3 tsp ketchup or chili sauce
  • 2 cups biscuit mix or bread flour
  • 2/3 cups milk
  • 1 cup drained tomatoes

Heat shortening/oil. Cook onion until golden brown. Add meat and brown well. Drain. Add salt,(or salt substitute)and ketchup. Set aside. Pour biscuit mix into mixing bowl. Add milk and stir well. Turn onto lightly floured board. Kneed six times. Roll into circular shape. Put into a 9-inch pie pan. Bake at 450 (°) for 30 minutes. Makes six servings.

This recipe was in the Sunday Amercan Profile part of my newspaper

Beef Taco Skillet

  • 1 lb ground beef
  • 1 can ((10 3/4 oz.) Campbell's <®>Tomato Soup
  • 1/2 cup salsa
  • 1/2 cup water
  • 5 flour tortillas (6 in), cut into 1" pieces
  • 1/2 cup shredded Cheedar cheese

Cook beef in 10" skillet until well browned, stirring to break up meat. Pour off fat. Stir in soup, salsa, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese. Makes 4 serving.

Variations

You can add these to the Taco Skillet to make these dishes:
Creamy Mexican Fiesta: Stir in 1/2 cup sour cream with soup.

Ranchero Style: Use corn tortillas instead of flour tortilla and shreadded Mexican cheese blend instead of Cheddar.

Cheesebuger Pie

  • 1 lb. ground beef ( I use ground turkey)
  • 1 cup chopped onion
  • ½ tsp. salt
  • 1 cup shredded Chedar cheese
  • 2 eggs
  • ½cup Original Bisquick
  • 1 cup milk

Preheat oven to 400°. Grease 9-inch pie plate.
Cook beef and onion until beef is brown; drain. Spread in pie plate; sprinkle with salt and cheese.
Stir remaing ingredients until blended. Pour into pie plate. Bake 25 minutes. 6 servings.

Cheeseburger Macaroni


  • 1 lb. ground beef (I use ground turkey or ground chicken)
  • 1 cup chopped onion
  • 1 can Del Monte® Traditional Spaghetti Sauce
  • 1½ cup uncooked large elbow macaroni
  • 1 cup shreaded Cheddar cheese

Brown meat and onion over medium high heat in skillet; drain. Season with salt and pepper if desired. Add spaghetti sauce and 1 cup water; bring to a boil. Stir in macaroni. Cover and simmer 8 to 10 minutes or until pasta is tender. Stir in cheese. Garnish with sliced green onions, if desired. Prep time: 5 minutes Cook time 15 minutes. 4-6 servings



Country Bob's Meat Loaf

  • 1 <½>lean hamburger meat
  • 1/4 chopped onions
  • 6 crushed saltine crackers
  • 2 eggs, beaten
  • 1 tbsp Country Bob's Seasoning Salt®
  • 1/4 tsp pepper
  • 3/4 cup Country Bob's All Purpose Sauce®
  • 1/4 cup milk

Directions: Mix all the ingredients together, place in baking dish, shape into loaf, pour a little more Country Bob's All Purpose Sauce® on top and bake at 350° for one half hour.

Mince and Tatties

This is from one of my other website - Country Kitchen. The recipes is a staple in Scotland!!
The mince is hamburger, the tatties is the potatos, call it Scottish Hamburger Helper® !!
  • 1 lb lean hamburger, the leaner the better
  • ½lb baby carrots
  • 4 medium potatos
  • oatmeal, real oatmeal that you cook!!
  • 1 or 2 tbsp Rue (I use Douget's in a jar!)
  • 2 cubes beef bullion or ½ can beef broth
Brown hamburger. While hamburger is browning, in a large pot, put carrots on to cook. Cook carrots until tender. When beef is browned, set aside. Peel and slice potatos and put them in with the carrots, and add the bullion, and the Rue. Stir well to mix the Roux and the bullion. When the potatos are tender, add the ground meat. Add the oatmeal, about ½ cup. Cook until the oatmeal is done, about five minutes. Serve warm.

Recipes for Pork
Scotch Style Eggs

  • 6 each Whole Eggs
  • 1 c. All Purpose Flour
  • 1 Tbsp. Cayenne Pepper, ground
  • 1 Tbsp. Cumin, ground
  • 1 package Jimmy Dean Sage Roll Sausage
  • 2 c. Bread Crumb
  • 8 c. Vegetable Oil
  • 3 Tbsp. Basil, fresh chopped
  • 1 c. Green Salsa

Start by filling a 2 quart sauce pan with water. Place eggs in water and bring to a boil. Boil for 5 minutes. Remove the pan from the heat and let eggs remain in hot water for 10 minutes. Remove eggs from boiling water and place in a bowl and run cold water over the eggs for about 8 minutes. Remove all the shell from the eggs. In a bowl mix the flour with the cayenne pepper and cumin. Begin by coating the eggs in the flour mixture. Now cover the entire egg with 4 ounces of the sage sausage. Place the breadcrumbs into a bowl. Place the egg into the breadcrumbs and coat entire egg. Deep fry in 8 cups vegetable oil about 10 minutes or until exterior is browned and meat is cooked. Mix basil and green salsa together and serve as a dipping sauce. Yield: 6 individual eggs

Marinated Pork Steak

  • 3 pork steaks (1 1/2 lbs.) 1/2 inch thick

Combine for marinade:
  • 1/2 cup soy sauce
  • 2 tsp brown sugar
  • 2 tbs lemon juice
  • 2 tbs Worcestershire sauce
  • 2 tbs cooking oil
  • 1 garlic clove, minced
  • 1/3 cup water

Marinate several hours or overnight in refrigerator. Grill over medium coals 10 min.,turn and cook 8 min. more; or broil 3 inches from heat for 8 minutes, turn and continue cooking 8 to 10 minutes more. Brush occasionally with marinade.

Apple Pork Roast

For your crockpot!!!
  • 1 1/2 - 2lb boneless pork shoulder roast
  • 1 tbs cooking oil
  • 3 medium parsnips, cut into 1/2 inch pieces (2 cups)
  • 3 medium carrots, cut into 1 inch pieces (1 1/2 cups)
  • 1 large green pepper, cut into 1 inch wide strips
  • 2 stalks celery, cut into 1/2 inch pieces (1 cup)
  • 3 tsp quick-cooking tapioca
  • 1 6 ounce can frozen apple juice concentrate, thawed
  • 1/4 cup water
  • 1 tsp instant beef bullion grandules
  • 1/4 tsp pepper
  • 1/4 tsp ground cinnimon

Trim fat from roast. If necessary, cut roast to fit into crock pot. Brown roast in large skillet on all sides in hot oil. Place parsnips, green pepper, carrots and celery in a 3 1/2 to 6 quart electric crock pot. Sprinkle with tapioca. Add apple juice concentrate, water, beef bullion grandules, pepper, and cinnamon. Place roast atop vegetables. Cover; cook on low-heat setting for 5 to 6 hours. To serve, transfer the meat and vegetables to a serving platter. Strain cooking liquid and skim off fat. Drizzle some of the cooking liquid over the sliced meat and pass the remaining liquid. Serves 6.
Don't have a crock pot? TRY this with roast with the Hays House marinate above!! Wrap meat in wide aluminum foil, put in the refridgerator overnight. Bake/roast at 400<°> for several hours, depending on size! YUM! YUM!

Send me an email!

MY DELICIOUS LINKS!!
Back to page one!
Page two!

Page three!
Freshwater fish!
Some nice deserts!
To Go Withs - What in the world is that?
Holidays!!

Mama's page

Salt and Seasoning Substitues
I can't emphasis this enough; If you shouldn't use salt - DON'T!! I had a stroke and I know what I am talking about!. You may not have any signs of it ALL, and still have high blood pressure. So take it seriously and be careful. Enough said!
Here are my mainstay salt substitutes
Mrs. Dash's varities

Tony Chacheres salt-free Creole seasoning - its good, but it may make you sneeze!

Country Bob's Seasonings!! Yum Yum

There are others out there - just look around!

Some more delicious links!

Martha White


Tony Chachere


Doguet's Rice and Roux


Mrs. Dash's Seasonings

Great Recipes and more - Tyson Foods!