Silver and Gold and Thee



Welcome to the kitchen at

~*~Silver and Gold and Thee~*~

Recipes from friends from different

areas of the

~U S A and Canada~

"Thank you to all of you who contributed your favorite recipes~~ ~~Florida~~ ~~North Carolina~~ ~~Alabama~~ ~~Indiana~~ ~~Canada~~ ~~Iowa~~ ~~Texas~~ ~~Virginia~~ ~~Georgia~~ ~~California~~"

Mark 6: 40 ~ 44

And they sat down in ranks, by hundreds, and by
fifties. And when he had taken the five loaves and
the two fishes, he looked up to heaven, and blessed,
and brake the loaves, and gave them to his disciples
to set before them; and the two fishes divided he
among them all. And they did all eat, and were filled.
And they took up twelve baskets full of the fragments,
and of the fishes, and they that did eat of the loaves
were about five thousand men.

Thank you Jimmy for giving 'thanks' for the food
God has provided for us!
Food for our body and for our spirit!


Father God we come to you in thanksgiving and praise
as we partake of the provisions that you have provided
for us. Father we thank you for the forgiveness of our
sins through the blood of your Son Jesus who made a
way for us when we had no way. We praise you for all
the provisions that you make for us when we become
your children and your Spirit is reborn in us. You
supply our every need and today we wish to thank you
for this food that has been given to us in your
love that has been prepared in the many special ways
of many of your children. We ask that you use it for
the nourishment of our bodies that we might bring
glory to you Father and your Son Jesus.
We ask this in His name Jesus.



Collard Greens

Today we are going to cook up something that
is Southern as southern can be. First thing
we need is some smoked neck bones, they
sure do add the flavor to the stuff they are
cooked in. They are great in Lima Beans or
Pinto Beans, but not today. Today they are
for some greens, some collard greens.

Hard to beat good collard greens. Best if
you can get them fresh, So look in the
produce dept, and maybe they will have them
fresh and you can pick out a couple bunches
of them.

Now remember when they are cooked they
will really draw up.
( a big pot full gets less and less as they
cook, so get enough to have a big pot full )

If you find fresh ones you want to was them
very, very good, and remove all the large
stems. Then cut them in strips that are
about 1/2 inch wide.

Now listen this ant brain surgery, just cut
them up, no big deal. :)

Now back to the neck bones, you need just
a lb. or two, and you need to start to boil
them in a large pot of water. Add some salt
to taste, an I have a little trick to share
with you later about the greens, so don't
let me forget to tell you, ok?

Opps you say you cannot find any fresh
collard greensin your store. Well first
thing you do is tell the store manager
you got to have some, ok?

Then you go intothe frozen foods and
see if you can find some here. Now
these aren't going to be quite as good
but they really are good anyway.

And now last,
( but I hope you don't have to go this way )
But if all else fails then find some in the
canned goods, and what you do is drain
them and wash the canning liquid from them
and cook the neck bones longer before you
place the greens in with them.

Now we have the water boiling hard and
the grens are washed good.

So we put them in the pot and see a large
pot full become smaller as they wilt down
and begin to cook. Make sure the water
covers them with a little extra. Be sure
to give them plenty of time to cook really
well, like maybe 3 hrs. on a low simmer.

Oh yea, my secret for a big pot of collard
greens is just this,
Add about 2 tablespoons of sugar. It really
makes them good!
Serve with Pepper Sauce,
(not the red stuff but the peppers in vinager)

Now what are we going to have with the greens?
Well you can have most anything you like, they
are just another vegetable. But one thing you
must have is
Cornbread, to mix with the potlicker,
( that is the liguid that is cooked in it )

Now you all know I don't do much with measuring,
but when you bake you have to, and when you
are just cooking, you cook to taste, so here we go.


1 Cup Cornmeal
2 Teaspoons Baking Powder
3/4 cup Flour
2 Tablespoons Sugar
1/2 Teaspoon Soda
1/2 Teaspoon Salt

1 Egg (well beaten)
1 Cup Buttermilk
2 Tablespoons Oil

Mix all dry ingredients;
Add well beaten Egg, and Oil and Bullermilk
Beat well together. Bake in shallow pan
in hot oven,
425 degrees for about 20 minutes.


*North Carolina*


Squash Casserole

11/2 lb Yellow Squash (diced)
2 Carrots grated
1 medium Onion chopped
1/2 stick oleo
1 can Cream of Chicken
(or cream of celery) undiluted
1 package Stove Top Stuffing
Grated Sharp Chedder Cheese (16 ounces)
Salt and Pepper to taste
Real Bacon Bits

Combine Yellow Squash, Onions,
Carrots, Salt and Pepper...
Steam or Stir Fry till Tender...
Add Soup, Oleo, (melted)
2/3rds box of Stuffing, and
half of the Cheese.
Preheat Oven to 350
Grease long Casserole Dish,
Pour Squash mixture in,
Sprinkle with remaining cheese,
stuffing and top with Bacon Bits.
Bake 30 min, or till
Cheese is melted and brown.




Chicken and Dressing

1 hen boiled and de-boned (Save broth)
4 cups Pollard or Hoover
extra fine cornmeal (not self-rising)
2 medium or 1 large onion (diced)
Salt and pepper to taste

Mix all ingredients except the hen.
Add enough water to make consistency
of instant pudding. Grease heavy skillet
(I use cast iron) or baking dish.
Add dressing mix. Make indentions in
top of dressing mix with a spoon.
Grease top of bread. Cook in preheated
oven (450 degrees) until lightly browned.
Approximately 30 to 45 minutes.

Cool, and then crumble bread in large
bowl or boiler. Add chicken broth, mix
with a potato masher or you can use
mixer until all large crumbles are gone.
Taste to make sure seasoning is right.
Shred or cut chicken into large pieces.
Add to dressing mix. Use enough broth
to make the dressing mixture about like
pudding. . Cook in heavy skillet in
preheated oven (450 degrees) until
brown on top.

If you like egg bread you can use
6 or 8 eggs in the making of the
dressing bread. Some cooks wait to put
the onion in after the first cooking.




Broccoli Casserole

2 pkgs. chopped broccoli
1/4 cup water
1/2 cup milk
1 small jar Cheez Whiz
1 cup Minute Rice
1 stick butter
1 can cream mushroom soup

Chop and brown onion in stick of butter.
Cook broccoli as directed on package
(do not overcook),
drain and add water, milk,
Cheeze White, Minute Rice and
cream of mushroom soup
Mix carefully.

Bake at 350 degrees for 1 hour.



Chicken Enchilada Casserole.
You layer this.

On the bottom of your casserole dish, line
with corn tortilla chips. Then add cooked
diced chicken and onions. Add a can of
drained diced green chillies. Then one or
two cans of cream of chicken soup and
2 cans of milk. Top with shredded
chedar cheese and bake for about
30 minutes. It is really good topped
with sour cream and green onions





In Canada our men loves soups,
Meat and Potatoes,
From the young to the old! :)
So we combine the two and made
a lot of stews.. Not only can it be
done the night before, but it's
pretty hard to spoil a stew.

Brunswick Stew

1~3 lb Fryer cut up
6 Cups Water
1 Teaspoon Salt
1/2 Teaspoon Dried Rosemary, crushed
1 Bay Leaf
1 10 oz. pkg. frozen Lima Beans
1 16 oz. can Tomatoes
1 large Onion (chopped)
2 cups diced Potatoes
1 16 oz. can cut okra
1 8 3/4 can cream style corn
1 Tablespoon Sugar
11/2 teaspoons Salt
1/2 teaspoon Pepper

Place Chicken in Dutch Oven..
Add water, the teaspoon salt,
Rosemary, and the Bay Leaf.
Cover and simmer. (Do not boil)
till tender, about 1 hour.
Remove Chicken from broth, cool
and remove meat from bones.
Add remaining ingredients, except
Chicken, to the Broth.

Cover and simmer 1 hour.
Add cut up Chicken..Heat mixture..
Remove Bay Leaf..
Makes 3 1/2 quarts..

Along with the Stew, Biscuit...
You'll want to add this economical
version of Biscuit Mix to your staples
It's so versatile to keep on hand..

Basic Biscuit Mix

10 Cups Sifted All Purpose Flour
1/3 Cup Baking Powder
1/4 Cup Sugar
1 Tablespoon Salt
2 Cups Shortening
(Type that needs no refrigeration)

In a large mixing bowl, sift together
Flour, Baking Powder, Sugar, and Salt.

Cut shortening into dry ingredients till
mixture resembles coarse cornmeal.
Store in covered container up to
six weeks at room temperature..For longer
storage, place in freezer.
To measure spoon mix into measuring cup
lever with spatula...Makes 12 Cups.






Pizza Casserole

2 pounds ground beef
1 (1.3 ounce) envelope
sloppy joe seasoning
2 (8.5 ounce) cans refrigerated
crescent roll dough
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
1 (14 ounce) can pizza sauce
Preheat oven to 350 degrees F
(175 degrees C).
Place the beef in a skillet over
medium heat. Mix in sloppy joe
seasoning. Cook until evenly brown.
Drain grease.

Press 1 can of refrigerated crescent
roll dough in the bottom of a
9x13 inch baking dish.
Layer with ground beef.
Sprinkle mozzarella cheese and Cheddar
cheese over beef. Spread evenly with
sauce. Top with remaining crescent
roll dough.
Bake 40 minutes in the preheated oven,
until top is golden brown.





Calico Beans:

1 lb. Hamburger
1 lb. Bacon
1 medium onion
1 20 oz can Pork and Beans
1 cup Butter Beans
1 Cup Lima Beans
1 cup Kidney Beans
1/4 cup sugar
1/2 cup brown sugar
1 cup catsup
1 tsp. Dry Mustard

Brown hamburger and onion.
Fry and drain bacon.
Drain meat well.
Mix with beans and other
ingredients and bake at 350
about 1 hour or until warmed through.
OR mix in crock pot
and heat about 4-5 hours.





Sauerkraut Soup

I Kielbasa Sausage
1 lb. Hambergur Meat
4 Medium Potatoes,
peeled and quartered.
2 Carrots, sliced
1 Large Onion
1 can Tomatoes
1 can Tomato Sauce
2 cans Swanson Chicken Broth
You may need to add a bit of water,
You will know, if you do...
1 can drained and LIGHTLY
rinsed Sauerkraut..
Don't rinse heavely or you
will lose the flavor.

You have to season with
Salt and Pepper to your taste.

Saute Meats, Drain,
Add all except, Sauerkraut.
Cover, Simmer 30 Minutes
Add Kraut and simmer
a few more minutes.



~*~Our Dessert Is From~*~



Sour Cream Pound Cake

1/2 pound Butter
3 cups sugar
1 cup sour cream
3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon vanilla
6 eggs

Preheat oven 325 degrees.
Cream butter & sugar together;
add sour cream.
Sift flour & baking soda together.
Add to creamed mixture, alternately
with eggs, one at a time beating
after each. Add vanilla. Pour into a
greased & floured tube pan.
Bake for 1 hour 20 minutes.









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