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Jimmy
*Florida*
*******
Collard
Greens
And
Cornbread
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.
Cornbread
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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Shy
*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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Gayle
*Alabama*
*******
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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Sondra
*Indiana*
*******
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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Tina
*Texas*
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
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mary
*Canada*
*******
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
shelf..
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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Joyce
*Virginia*
*******
Pizza
Casserole
Ingredients:
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
DIRECTIONS:
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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Karen
*Iowa*
*******
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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Melva
*California*
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~*~
Glenda
*Georgia*
*******
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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~ |
