3 large chicken breast halves simmered in water until done
2 boiled eggs
1 apple, diced
1 large celery stalk, diced
1/4 cup chopped onion
1/4 cup sweet or dill pickle , diced
dash of Worcestershire sauce
1 teaspoon of garlic powder
mayonnaise as needed
salt and pepper to taste
Cut chicken meat into small chunks. More salt and pepper may be needed.
Add diced apple,
celery, boiled eggs and onions . Add mayonnaise to desired moistness. Place mound on bed of lettuce leaves or make a sandwich Or serve on crackers..
Monday, January 31, 2011
Love this BBQ Sauce, Good on anything you want to BBQ..
1 c Ketchup
12 oz Tomato paste
1/4 c Lime juice
1 teasp Vegetable oil
1 1/2 c Onion; chopped
2 Clove Garlic, finely chop
12 oz Beer
1/2 c Brown Sugar; firm packed
2 tsp Red chiles flakes to taste
1 tsp Worcestershire sauce
2 Jalapeno peppers, seeded and dicedHeat all ingredients to boiling in a 2 quart pan, reduce heat to low.
cover Makes 5 cups sauce.
Dip tomatoes in water then coat slices with flour, then dip in egg (seasoned with salt, pepper, and hot sauce) and then in bread crumbs. use medium heat, brown on both sides in a skillet with 1/2" of hot oil. Serve hot.
1/4 to 1/2 inch-thick center cut of country ham
5 tablespoons black coffee
1/2 teaspoon sugar
This is a traditional way of serving country ham in many parts of the South. It's ususally served for breakfast with grits and hot biscuits. Water may be used in place of the coffee, but it won't have that unique flavor.
1) Fry the ham quickly in an ungreased hot iron skillet for a couple of minutes on each side. Remove the ham from the pan and set aside. If you don't have a iron skillet , then any heavy skillet will do..
2) To fat remaining, add the black coffee and sugar. Stir to dissolve the sugar, cover, and simmer for about 2 to 3 minutes.
3) Pour the gravy over the ham slices and serve.
Serves ( 1 big Cowboy or 2 small ones )
1 cup brown sugar, firmly packed
1/2 cup flour
2 large eggs
1/2 cup oleo, melted
Combine first 3 ingredients in a large bowl, make a well in center
of mixture. Beat eggs until foamy. Stir together eggs and butter;
add to dry ingredients stirring until moistened.
Spoon batter into muffin cups to2/3 full.
pans immediately, cool on wire racks. Best served warm.
2 cups sugar
1-1/2 cups butter or margarine
8 oz. crushed pineapple
2 cups chopped bananas
1 cup chopped nuts
1 tbsp. cinnamon
2 tbsp. vanilla
Cream Cheese Frosting
1 pkg. (8 oz.) cream cheese
1 stick butter or margarine
1 box confectioners' sugar (16 oz.)
1 tsp. vanilla
1 cup each quick oats, cornflakes
2 cups all-purpose flour
1 tsp. each baking powder, baking soda
1 cup each chocolate chips, chopped pecans
2 cups self-rising flour
1 cup Buttermilk
Mix buttermilk into flour with a fork or pastry cutter. (Do not overmix.)
Pat out on a floured surface to 1/2″ thick (don't roll). Cut out biscuits no smaller than 1 1/2″ across. Use a round biscuit cutter or a large knife and cut the dough into squares.
Bake on lightly greased or parchment-lined baking sheet at 400 degrees for 15 minutes.
I use butter in my pan and lay the biscuit in and then turn it over to get butter on the other side.. makes them softer .
Oh Yeah, Now this is about as southern as it gets :)
Pinto Bean Recipe
Here are cooking instruction for preparing a tasty pot of beans:
Start with a small bag of beans, about 1 pound. This should produce about 5-6 cups of cooked beans.
Sorting and rinsing your beans is very simple. Sort through your beans removing any defective beans or small stones that may be present. Place the beans in a colander and rinse several times.
Fry some bacon ( about 5 slices ), or add ham hocks OR you can add a package of pork chops.. 1 or 2 jalapeno's and salt and pepper to taste.
There is nothing better then a good pot of Pinto Beans with a pan of Cornbread !
That was a meal in itself. Mom would cook her beans make cornbread and fry potatoes, and that was it.. Simple but oh so good..
Corn Bread Recipe
1-1/2 – cups yellow corn meal
1-1/2 – cups general all purpose flour
4 – tablespoons baking powder
2 – tablespoons sugar
1 – tablespoon salt
1-1/2 – cups milk
2 – eggs
2 – tablespoons vegetable oil
You can start off by greasing your cast iron skillet with a little vegetable oil. Set the oven to 425 degrees and heat your skillet. If you don't have the cast iron skillet go head and use a baking pan.
Blend corn meal, flour, baking powered and sugar in a mixing bowl. In another bowl Wisk together your milk, eggs and melted butter. Make the corn bread batter by mixing your dry and wet ingredients together thoroughly.
Next using oven mittens, carefully remove the cast iron skillet from the oven. Using a kitchen basting brush or whatever you have available coat the inside of your skillet with vegetable oil.
Pour batter into the skillet and return to oven. Bake for about half an hour or until a wooden tooth pick inserted in the center comes out clean. The finished product will be golden brown.
Sunday, January 30, 2011
How to make chicken fried steak with cream gravy
Asparagus - tender green tips available during a short growing season
Aubergene - A rich purple vegetable that absorbs strong flavours well. The aubergene is called eggplant in America.
Beans - high protien seeds of legume plants
Beet - Tubers with rich nutty flavours. A sweet variety of beet is grown commercially in europe and asia for sugar manufacture.
Broccoli - green and delicious and full of vitamins
Brussels sprouts - traditionally eaten with Christmas Dinner in the UK
Cabbage - the king of vegetables. Easy to grow almost anywhere
Carrot - Introduced by the Romans, carrots have been popular for 2000 Years
Cauliflower - White relative of broccoli
Celeriac - a large knotted ball-like root vegetable which makes amazing nutty soups
Jerusalem Artichoke - It isn't an Artichoke and it doesn't come from Jerusalem. The jersalem Artichoke is actually related to the sunflower. The bit we eat is an ugly little tuber (like a small thin potato) that tastes amazing. It has a smoky taste that really excites the palette.
Mushrooms - not technically a vegetable, but a far older member of the plant kingdom. Mushrooms do not use sunlight to produce energy, hence they have a completely different range of tastes than any other vegetable. Did you know that the largest single living organism on earth is a mushroom called Armillaria Ostoyae, the biggest of which is up to 8,500 years old and carpets nearly 10 square kilometres of forest floor in northeastern Oregon, USA.
Okra also called 'ladies fingers' or gumbo is a wonderful pungent vegetable from the same family as hollyhock. It probably was first cultivated in Ethiopia and is still a North African staple, but has become popular in Europe, Asia and America too.
Parsnips The sweet, starchy parsnip was a very popular european vegetable before the arrival of potaoes and Sugar Cane from the Americas. Although not the prize it once was, the Parsnip is a classic root vegetable, particularly popular in more northern lattitudes.
Peppers - These are the fruit of the Capsicum family of plants. The hotter tasting ones (due to more Capsaicinoids in the flesh) are usually refered to as chillis.
Radish - rich in ascorbic acid (vitamin C), folic acid (folate), and Potassium, the raddish is a peppery vegetable popular in western and asian cookery. We usually eat the taproot, but the leaves can also be eaten in salads.
Rhubarb - A plant with large leaves that grow out of thick succulent stems with a very particular floral scent. These stems are popularly eaten as a fruit once sweetened and cooked. Rhubarb was originally native to China but has been popular in Europe since Roman times.
Swede - Apparently a cross between cabbages and turnips swedes are a low calory root vegetable
Sweet potato Ipomoea batatas (related to the morning glory) produces a starchy tuber. In the USA the red variety of sweet potato is often called a yam, although yams are a seperate vegetable in their own right.
lower back cut into 2 pieces..