Tostado's

 

I make these and love them.. So So Good...

 

 

6 to 8 corn tortillas

 fried these over medium heat on both sides just till golden, set aside on paper towels.

 

1 can refried beans

 

grated mild cheddar cheese, I grate a 1 lb. block, and use what I want, then put the other back in the fridge for another dish.

 

Spread beans on tortillas , thin layer.

 

Top with a sprinkle of cheese then stick in a 350* oven till cheese melts, about 10 minute, but watch as ovens differ.

 

You can top with thinly sreaded lettuse and tomatoes,  opional,then top with pickled jalapenos.

 

Or you can make your own salsa as follows:

 

2 tomatoes, seeded and diced small

1 onion, diced

1small can green chilis or 1 jalapeno, take out seeds and all the white then dice small.

A little salt and pepper to taste.

 

Put a dollop of sour cream and or Guacamole....

 

Delish!!!!

 

Emergency Food Substitutions

I found this on the internet, we don't always have what we need on hand, it is nice to know we can Substitue and make do :)

 

 

Allspice (1 tsp)   1 tsp. Cinnamon plus 1/8 tsp. Ground cloves. 

Apple Pie Spice   4 parts cinnamon, 1 part nutmeg and 1 part ginger.

Baking Powder (1 tsp)   1 tsp baking soda plus 1/2 tsp cream of tartar.

Balsamic Vinegar (1 tbsp)   1 Tbsp cider vinegar.

Bouquet Garni   Equal measures of thyme, parsley and crushed bay leaf; OR Equal measures of thyme, chervil and crushed bay leaf; OR Equal measures of basil, marjoram, and summer savory.

Bread Crumbs (1/4 cup)   1/4 cup finely crushed cracker crumbs, corn flakes or quick-cooking oats.

Butter (1 lb)   7/8 Cup solid shortening plus 1/2 tsp. Salt

Buttermilk/Sour Milk (1 cup)   1 Tbsp lemon juice or vinegar plus enough milk to make 1 cup. Let stand 5 minutes before using. Or use 1 cup plain yogurt.

Capers (1 tbsp)   1 Tbsp chopped green olives.

Chili Seasoning    2 parts chili powder & 1 part paprika.

 

Chocolate Semisweet (1 square)   1 oz unsweetened baking chocolate plus 1 Tbsp sugar.

Chocolate Unsweetened (1 square)   3 Tbsp baking cocoa plus 1 Tbsp shortening or margarine.

Cornstarch (1 tbsp)   2 Tbsp flour or 4 tsp quick-cooking tapioca.

Corn Syrup    
 - Light (1 cup)   1 cup sugar plus 1/4 cup water.
-  Dark (1 cup)   1 cup light corn syrup; 3/4 cup light corn syrup plus 1/4 cup molasses; or 1 cup maple-flavored syrup.

Cream, heavy (1 cup)   2/3 cup milk and 1/3 cup butter.

Curry Powder   Combine equal parts coriander, cumin, pepper, turmeric, and ginger; OR 4 parts coriander, 2 parts turmeric, 2 parts cumin & 1 part ginger.

Eggs (1 large)   2 egg whites; 1/4 cup store-bought egg whites; 2 egg yolks (for custard or puddings); or 2 egg yolks plus 1 Tbsp water (for cookies or bars); 1 tsp. Cornstarch;. Or 4 extra tbs. Of whatever liquid was used in the recipe. 

Flour    
- All-purpose (1 cup)   1 cup plus 2 Tbsp cake flour.
- Cake (1 cup)   1 cup minus 2 Tbsp all-purpose flour.
- Self-rising (1 cup)   1 cup all-purpose flour plus 1 1/2 tsp baking powder and 1/2 tsp salt.

Garlic, finely chopped
(1 medium clove)   1/8 tsp garlic powder or 1/4 tsp instant minced garlic or 1/2 tsp garlic salt.

Gingerroot, grated or finely chopped (1 tsp)   3/4 tsp ground ginger.

Herbs, chopped, fresh (1 tbsp)   3/4 to 1 tsp dried herbs.

Herbes de Provence    4 parts thyme, 4 parts savory, 2 parts lavender & 1 part rosemary.

Honey (1 cup)   1 1/4 cups sugar plus 1/4 cup water or liquid used in recipe.

Ketchup   1 cup of tomato sauce, 1 1/4 cups brown sugar, 2 tbs. Vinegar, 1/4 tsp. Cinnamon, pinch of ground cloves and allspice.

 

Leeks, sliced (1/2 cup)   1/2 cup sliced shallots or green onions.

Lemon, medium 1   1 tsp. Grated rind plus 2 tbs. Lemon juice. 

Lemon Juice, fresh (1 tbsp)   1 Tbsp bottled lemon juice or white vinegar.

Lemon Peel, grated (1 tsp)   1 tsp dried lemon peel.

Milk (1 cup)   1/2 cup evaporated milk plus 1/2 cup water; or nonfat dry milk prepared as directed on package with 2 1/2 tsp melted butter added.

Molasses (1 cup)   1/2 cup honey (flavor will be milder).

Mushrooms, fresh (1 cup cooked)   1 can (4 oz) mushroom stems and pieces, drained.

 

Mushrooms (1/2 pound)   4 oz. Canned mushroom caps or 1 1/2 oz dried mushrooms.

Mustard (1 Tbsp)   1 tsp ground mustard (dry).

Onion, small 1   1 tbs. Instant minced or 1 tsp. Onion powder.

Orange Peel, grated (1 tsp)   1 tsp dried orange peel.

Oregano (1 tsp)   1 tsp. Marjoram.

Poultry Seasoning   Equal parts sage, thyme, oregano and marjoram.

Pumpkin Pie Spice   4 parts cinnamon, 2 parts ginger, 1 part nutmeg, 1 part allspice and dash of cloves.

Red Pepper Sauce (3 or 4 drops) be careful, HOT!   1/8 tsp ground red pepper (cayenne).

Seasoning Salt   1 cup salt, 2 1/4 teaspoons paprika, 2 teaspoons dry mustard, 1 teaspoon dried oregano, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder.

Sesame Seeds (1 tbsp)   1 Tbsp finely chopped blanched almonds.

Shortening, melted (1 cup)   1 cup salad oil (cannot be substituted for 1 cup solid shortening)

Sour Cream (1 cup)   1 cup plain yogurt.

Sugar, brown, packed (1 cup)   1 cup granulated sugar plus 2 Tbsp molasses or dark corn syrup.

Sugar, granulated (1 cup)   1 cup light brown sugar (packed) or 2 cups powdered sugar.

Sugar, superfine   Blend regular granulated sugar in the blender.

Tomato Paste (1/2 cup)   1 cup tomato sauce cooked uncovered till reduced to l/2 cup.

Tomato Sauce (2 cups)   3/4 cup tomato paste plus 1 cup water.

Tomatoes, canned (1 cup)   About 1 1/3 cups cut-up fresh tomatoes, simmered 10 min.

 

Vanilla Extract   Grated lemon rind, orange rind, cinnamon or nutmeg combined with a small amount of the liquid called for in the recipe to make up the amount of vanilla extract specified in the recipe.

Whipping Cream (1 cup) 1 cup frozen (thawed) whipped topping or 1 cup prepared whipped
topping mix.

Wine, Red (1 cup)   1 cup apple cider or beef broth.

Wine, White (1 cup)   1 cup apple juice, apple cider or chicken broth

Three Envelope Chicken

 

This is not one of my recipes, Someone gave it to me and it sounds so good I just had to share it :)

 

1. 2 lbs boneless/skinless chicken breasts

2. 1 dry envelope Ranch Dressing Mix

3. 1 dry envelope Italian Dressing Mix

4. 1 dry envelope Chicken Gravy Mix

5. 1 cup Water

Line or spray/grease crockpot. Add chicken. Mix the three dry envelopes with 1
cup of water. Pour over chicken and cook on low for 7-8 hours

My Grandma McAfee's Fried Chicken

 

 

Back in the good ol' days I can still see my Grandma making fried chicken.

Grandpa would kill the chickens and cleaned them then cut them into pieces for her, then she would salt and pepper them and roll the pieces around in the flour until they were coated good. She would have her iron skillet with lard good and hot, then she laid the pieces in it and I never saw her use a fork to turn the chicken, she had a butter knife and that was what she used for everything :)  The chicken would turn out golden and so juicy.. I still like to skip the milk and egg batter once in awhile and have some good old fashion fried chicken ...Makes my mouth water thinking about it !

Grilled Corn On The Cob

I love the summers because thats when we do most of our BBQing :)

 

6 Fresh Ears Of Corn

2 Tbs. Butter

2 Tsp. Lemon Juice

1/4 Tsp. Dried Thyme Crushed

Salt & Pepper To Taste

 

Peel husks back, but do not remove. Using a stiff brush or your fingers, remove silk from corn. Pull husks back up around corn. In a large saucepan or container, cover corn (husks on) with cold water. Soak for at least 1 hr. Drain, shaking corn to remove excess water. Cover corn as much as possible with husks. If necessary, tie the tips of the husks together with wet kitchen string. Grill corn (with husks on) an uncovered grill directly over med hot coals about 25 min or till tender, turning several times. Carefully remove the husks and strings. Meanwhile, in a small saucepan combine butter (or margarine), lemon juice, and thyme. Heat on the grill or stovetop til margarine is melted. Brush mix over the corn before serving and look out! 4 to 6 side-dish servings.

GOULASH

 

 

2 c. Elbow macaroni

1 onion, chopped

1 Bell pepper, chopped

2 lb. Ground beef

1 Large can tomato Juice

1 tbsp. Chili Powder

salt and pepper to taste

Cook macaroni (drain). Brown hamburger with onion and bell peppers.

Add Chili Powder andpour in Tomatoe Juice.

Salt and pepper. Pour noodles in with meat mixture and simmer until thickened , not very long, you will know when it is ready .

It is great over cornbread !!!

But just as good with saltine crackers or just plain :) 

Egg Dumplings

This recipe is not only good, it is also easy :)

 

 

2 eggs, beaten

 

1 1/2 C. flour

 

1/2 C. water

 

1/2 t. salt

1/4 t. Baking powder

 

Add eggs with remaining ingredients; blend well.

Drop by spoonful into boiling soup or broth.

Cook for about 10 to 15 minutes.

Make your own Apple Pie Spice

 

Country folk usually make their own spices and mixes..

It is not only cheaper, but it taste great too :)

 

1 tbsp.   nutmeg

3 tbsp.  cinnamon

1/2 tsp. powdered cloves

 

1/2 tsp.  allspice

1 tsp.     each cornstarch, instant tea

 

       Sift all ingredients 3 times.  Keep in covered container at room temperature.  Keeps up to 3 months.  If refrigerated, will keep up to a year.  Makes 1/4 cup.

Red Beans and Rice with Smoked Sausage

 

1 pound dried red beans

 

                       1 1/2 pounds smoked sausage cut into chunks

 

                        1 cup chopped onion

 

                        1 clove garlic minced

 

                                          1 teaspoon freshly ground pepper

 

                                        1/8 teaspoon cayenne pepper

 

                        salt to taste

 

                       freshly cooked white rice

 

Soak beans overnight in cold water. Drain and put the beans in a large pot or Dutch oven. Add fresh water to cover, along with the sausage , onion, garlic,  pepper, sage, and cayenne. Bring to boil over medium high heat.

Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary to keep them from drying out. This will take 2 to 3 hours. Add salt to taste.  Remove about 1/4 cup of beans from mixture and mash;This makes the soupy juice thicken, return to Dutch oven and stir. Simmer 15 more minutes.
Serve over hot rice.
Serves 6.

Prince William's Chocolate Biscuit Cake - two ways

 

In Honor of the Royal Wedding I snagged this Groom's Cake recipe for you :)

I am going to have to try this one :)

 

 

 
Prince William would be proud, and hungry. (Photo: Associated Press)

Due to reader demand, here's the recipe for the royal wedding's Chocolate Biscuit Cake, said to be Prince William's favorite. Two recipes, actually; the first, via the Chicago Tribune, is from Lady Di's former chef, who said he made the cake for Prince William.

The second, a bit simpler, is from Alison Ladman of the Associated Press, who made the cake in the picture above.

From the Chicago Tribune: This recipe from Darren McGrady's "Eating Royally" cookbook calls for McVitie's Rich Tea Biscuits. "Biscuits" is Brit-speak for "cookies." The biscuits may be purchased at
specialty food shops, some supermarkets and ordered through Amazon.com.

   McVitie's digestive biscuits or other chocolate biscuits could be substituted. [ed. note for Western New York readers: English biscuits are sometimes available at Target, Tops or Wegmans stores.]

   If you don't have a 6-inch cake ring or springform pan, substitute with an 8-inch version; however, you should double the recipe to get enough height from the cake.

  CHOCOLATE BISCUIT CAKE (from Darren McGrady's "Eating Royally")

   Prep: 25 minutes

   Chill: 3 hours

   Servings: 8

   8 ounces tea biscuits or cookies

   1/2 stick (4 tablespoons) unsalted butter, softened

   1/2 cup granulated sugar

   12 ounces dark chocolate

   1 egg, beaten

   1 ounce white chocolate

   1. Lightly grease a small (6-inch) cake ring or springform pan with butter. Place on a
parchment-lined tray. Break each of the biscuits into almond-size pieces; set aside. Cream the
butter and sugar in a bowl until a light lemon color.

   2. Melt 4 ounces of the dark chocolate in a double boiler. Off the heat, add the butter and
sugar mixture, stirring constantly. Add the egg; continue stirring. Fold in the biscuit pieces
until they are all coated with the chocolate mixture.

   3. Spoon the mixture into the prepared cake ring. Try to fill all the gaps on the bottom of
the ring, because this will be the top when it is unmolded. Refrigerate, at least 3 hours.

   4. Remove the cake from the refrigerator; let it stand while you melt the remaining 8
ounces of dark chocolate in a double boiler. Slide the ring off the cake; turn the cake
upside-down onto a cooling rack. Pour the melted chocolate over the cake, smoothing the top
and sides using a butter knife or offset spatula. Allow the icing to set at room temperature.

   Carefully run a knife around the bottom of the cake where it has stuck to the cooling rack,
transfer the cake to a cake dish. Melt the white chocolate; drizzle on top of the cake in a
decorative pattern.

   Nutrition information: Per serving: 491 calories, 46 percent of calories from fat, 25 g
fat, 14 g saturated fat, 48 mg cholesterol, 61 g carbohydrates, 5 g protein, 124 mg sodium, 3
g fiber.

  Here's another version, from the Associated Press' Alison Ladman:  

  Chocolate Biscuit Cake

   Yield: 12 servings

   For cake:

   1 (7-ounce) package butter tea biscuits (sold in the cookie aisle)

   1 cup heavy cream

   2 tablespoons honey

   1/4 cup (1/2 stick) butter

   16 ounces bittersweet or semisweet chocolate chips (about 2 1/2 cups)

   1 teaspoon vanilla extract

   For glaze:

   2 tablespoons butter

   1/4 cup heavy cream

   6 ounces bittersweet or semisweet chocolate chips (about 1 cup)

   1. Make the cake. Coat a 7- or 8-inch round springform pan with cooking spray. Break up
biscuits with your hands into 1/4- to 1/2-inch pieces; you want chunks, not crumbs.

   2. In a medium microwave-safe bowl, combine 1 cup cream, honey and 1/4 cup butter. Microwave
on high for 1 1/2 minutes or until bubbling. Add 16 ounces chocolate and stir until smooth. Stir
in vanilla, then crumbled biscuits.

   3. Spoon the mixture into the prepared pan, using the back of the spoon to smooth the top.
Gently tap the pan on the counter to eliminate any air pockets. Refrigerate for 3 hours or
until thoroughly chilled.

   4. Once the cake is chilled, prepare the glaze. In a small saucepan over medium heat,
combine 2 tablespoons butter and 1/4 cup cream. Bring to a boil, then remove from heat. Add 6
ounces chocolate, stirring until smooth.

   5. Carefully remove the sides from the springform pan (you may need to slide a paring knife
around the inside upper edge to ensure the sides come away cleanly from the cake). Invert the
cake onto a wire rack, then remove the bottom of the pan. Set the rack over parchment paper to
catch drips.

   6. Pour the glaze evenly over the cake, allowing it to drip down and completely cover the
top and sides. Allow to firm up, then transfer to a serving plate. Refrigerate leftovers.

Grits and Sausage Casserole

 

This is about as southern as it gets :)

 

2 lbs. mild ground pork sausage

4 cups water

1 1/4 cups quick-cooking grits, uncooked

4 cups (1 lb.) shredded sharp cheddar cheese

1 cup milk

1/2 tsp. dried thyme

1/8 tsp. garlic powder

4 large eggs, lightly beaten

paprika

 

Brown sausage in a large skillet, stirring until it crumbles. Drain well, and set aside. Bring water to a boil in a large saucepan; stir in grits. Return to a boil; cover, reduce heat and simmer 5 minutes, stirring occasionally. Remove from heat; add cheese, milk, thyme and garlic powder, stirring until cheese melts. Stir in sausage and eggs. Spoon mixture into a lightly greased 9 x 13 inch baking dish; sprinkle with paprika. Bake uncovered at 350 degrees for 1 hour, or until golden and heated. Let stand 5 minutes before serving. 10 servings. To make ahead: Prepare grits mixture as directed above, but do not bake. Cover and chill overnight. Remove from refrigerator; let stand covered 30 minutes. Uncover and bake as directed.

Overnight Caramel Pecan Rolls

OH MY GOD, These are so so good :)

 

2 cups milk

2 packages (.25 oz.) active dry yeast

1/2 cup warm water

1/3 cup white sugar

 

1/3 cup vegetable oil

1 tbsp. baking powder

2 tsp. salt

1 egg

7 cups all purpose flour, divided

topping:

1 cup packed brown sugar
1/2 cup butter or margarine
2 tbsp. light corn syrup
1 cup pecan halves

 

FILLING

1/4 cup butter or margarine, softened

1/2 cup white sugar

1 1/2 tbsp. ground cinnamon 

Heat oven to 350º. Rolls: Warm milk in a small saucepan until it bubbles then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water.  Let stand until creamy, about 10 minutes. In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. Stir in remaining flour, 1/2 cup at a time beating well after each addition. When the dough has pulled together turn it out onto a lightly floured surface and knead until smooth and elastic about 8 minutes. Lightly oil a large bowl, place dough in bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Topping:  Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9x13" baking pans. Sprinkle 1/2 cup pecans in each pan. When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with the 1/4 cup butter. Sprinkle with sugar and cinnamon.  Starting with long side, roll up rectangle into a log and slice into 1" wide rolls. Place rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48. Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, Heat oven to 350º. Bake uncovered until golden 30-45 minutes. Immediately invert pan on heatproof serving plate. Wait 1-2 minutes before removing pan so caramel drizzles over rolls.

 

Chocolate Mayonnaise Cake

 

If it is chocolate, then it is my favorite cake :)

 

2 cups flour

1 cup sugar

2 tsp baking powder

1 tsp salt

4 tbsp cocoa

1 cup mayonnaise

1 cup water

1 tsp vanilla

Put all ingredients in a bowl and mix well
Pour batter into a greased and lightly floured 9x13-inch pan
Bake at 325 deg. F approximately 25 to 30 minutes, or until a toothpick inserted into the middle of the cake comes out clean

 

Icing

2 cups powdered sugar
2 tbsp cocoa
1 tbsp butter or margarine
milk

Place first three ingredients in mixing bowl
Add milk a little at a time, mixing until the icing is of a spreading consistency
Frost the cake

 

Garlic Chicken

 

 

1 and a half lbs. skinless, boneless chicken breast halves

1/4 cup butter

6 cloves crushed garlic

2 cups seasoned dry bread crumbs

 

Preheat oven to 375* 

 

In a small saucepan melt butter with garlic. Dip chicken pieces in butter/garlic sauce, letting extra drip off, then coat completely with bread crumbs. Place coated chicken in a lightly greased 9x13-inch baking dish.

Combine any leftover butter/garlic sauce with bread crumbs and spoon mixture over chicken pieces. Bake in the preheated oven for 45 minutes to 1 hour.

 

 

 

 

Mock Chocolate Cheese Cake

 

 

 

1 cup graham cracker crumbs

1/2 cup finely chopped pecans

1 stick butter, softened

8 oz. cream cheese, softened

1 cup sugar

12 oz. cool whip

2 small pkgs. chocolate pudding

3 cups milk

Nuts or chocolate yo garnish

For first layer, mix crumbs, pecans and butter and pack in bottom of glass 9x13 baking dish. Baek at 350 for 15 minutes. Allow to cool. Beat cream cream, sugar and half the cool whip and spread on first layer. For third layer, mix chocolate pudding twith the milk. Spread on second layer. For fourth layer, spread the remaining cool whip on top. Garnish with nuts or chocolate, hershey's squares recommended.

 

Southern Fruit Tea

 

 

Flavors of pineapple, orange and lemon make this teaawesome, It's a great drink recipe for summer!

 

 Tea bags for 2 gallons tea

 1 1/2 quarts boiling water

1-1/2 to  2 cups granulated sugar

 

 1 (48 ounce) can pineapple juice

 1 (12 ounce) can frozen orange juice

 1 (12 ounce) can frozen lemonade

Place tea bags in bowl or pitcher. Pour boiling water over tea bags (be careful when pouring boiling water in glass pitchers) Add sugar, stirring to dissolve. Let tea bags steep in sugar water several hours or overnight. discard tea bags. Pour tea into a large bowl. Add juices, stirring well. Pour equal amounts into two one-gallon jugs. Add water to each to fill jug. Refrigerate.Stir well before serving.

Makes 2 gallons.

Rum Cake

In the 70's I knew this lady from Germany,I made this Rum Cake while they were at my house.. I carefully drizzled rum over tho top while it was still warm. Gert took the rum from me and poured half the bottle on the cake.. I was so scared she had ruined my cake, but to my surprize it was one of the best cakes I ever tasted, After eating a slice, or 2 who cared that it was soggy and ugly.. :) 
 
1 pkg. yellow cake mix

1/2 cup oil

1/2 cup water

4 eggs

1 pkg. vanilla instant pudding

1/2 cup light rum

GLAZE

1/2 cup butter
1/4 - 1/2 cup rum

1 cup sugar
Preheat oven to 350 degrees. grease and floured  a tube or

 Bundt pan. Combine cake mix, eggs, pudding, oil, water and

 rum. Pour into  pan and bake for 45 - 60 minutes.

Mix glaze ingredients in a sauce pan and bring to a boil.

 for one minute. Pour the glaze over the cake while it is

 still warm. Let the cake cool in the pan for 30 minutes

. Remove the cake from the pan by flipping the cake upside

down on a cake plate.

Monkey Bread

 

 

This is a southern delight ..so good !

 

 

1 cup sugar 3/4 cup  butter 1-1/2 Tablespoons cinnamon 1 teaspoon vanilla Bring to boil 3 tubes refrigerated biscuits 3/4 cup sugar 1 Tablespoon cinnamon In a bowl, mix the 3/4 cup sugar and cinnamon.  Quarter each biscuit,and roll in the cinnamon/sugar mixture.  Evenly distribute in layers-- bisquits then mixture you boiled -- in a .Bundt pan.  At this time, you may also add chocolate chips, or chopped nuts between layers.  Bake at 350 for 40 to 45minutes.  Let stand 5 minutes before inverting onto large plate (or a pizza pan works well,also).

Skillet Spanish Rice With Ground Beef

 

 

 Skillet Spanish rice is a hearty dish for an everyday family meal. Oh So Good!

 

 

4 slices bacon

 

1 pound extra-lean or lean ground beef

 

1 medium onion, chopped

 

1 chopped green bell pepper

 

1 clove garlic, finely minced

 

1 can (14.5 ounces) diced tomatoes

 

1 cup water

 

1/2 cup ketchup

 

3/4 cup long grain rice, uncooked

 

1 teaspoon chili powder

 

2 teaspoons sugar

 

1 teaspoon Worcestershire sauce

 

Salt and Pepper to taste

 

Cheddar cheese grated , for garnish, optional

 

 

In a large skillet, cook bacon until crisp; remove to paper towels to drain. Leaving about 1 teaspoon of bacon grease in the pan, brown the ground beef, stirring and breaking up as it cooks. Add onion and green pepper and cook until onion is softened. Add garlic and cook, stirring, for 1 minute. Add the tomatoes, water, ketchup, rice, chili powder, sugar, and Worcestershire sauce, 1/2 teaspoon salt, and a dash of pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and cook for about 30 minutes, or until rice is tender. Top with crumbled bacon and shredded cheese, if desired.
Serves 4.

Texas Barbecued Beef and Beans

 

 

Yummy!

1 1/2 c. finely chopped onion

1 - 8 oz. can  tomato sauce

1/2 c. picante sauce

2 T. cider vinegar

1 1/2 T. brown sugar

1 T. chili powder

2 t. Worcestershire sauce

1/4 t. black pepper

1 lb. Chuck Roast , trimmed and cut into Pieces

2 cloves garlic, minced

36 oz. can kidney beans, rinsed and drained

Combine all ingredients in crock pot. Cover; cook on high for one hour.

Reduce heat to Low, and cook for 6 to 8 hours.

Bread Pudding with Raisins and Whiskey Sauce

Good Stuff :)

 

 

 

3 cups French bread cubes 

2/3 cup sugar  

1/4 cup margarine or butter 

2 eggs  

1 cup whipping cream  

 3 tablespoons raisins  

 2 teaspoons vanilla  

3/4 cup sugar  

2 teaspoons cornstarch  

    dash ground cinnamon or nutmeg 

3/4 cup whipping cream  

1-2 tablespoons bourbon whiskey 

Arrange bread cubes in a single layer in a 2 quart square baking dish  or 10" round baking dish. Beat the 2/3 cup sugar and margarine or butter until creamy. Add eggs; beat until fluffy. Stir in 1 cup whipping cream, raisins and vanilla. Pour over bread cubes. Place baking dish in a larger baking pan on the oven rack. Pour boiling water into larger pan around dish to a depth of 1". Bake at 325° for 40-50 minutes or until a knife inserted  near the center comes out clean. Remove dish from hot water. Cool slightly.meanwhile for sauce in a small saucepan combine the 3/4 cup sugar, cornstarch and cinnamon. Stir in the 3/4 cup whipping cream. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat; stir in bourbon. Serve warm bread pudding with the whiskey auce. Store any remaining sauce in a covered container in refrigerator. Reheat over low heat stirring occasionally.

Red Beans and Rice

 

 

There are all kinds of ways to fix this pot of beans and rice, and they are all good :)

 

 

1 lb. hot breakfast sausage

1 onion chopped

1 can red beans

1 cup rice

2 cups water

1 tsp. vegetable magic or to taste, can use any cajun seasoning

Crumble sausage, brown sausage and onion together; drain if needed, add seasoning, rice and water. Bring to boil cover and simmer until  rice is done.

Homemade Chocolate Syrup

Delicious!!!

 

1 cup     each cocoa powder, unsweetened; cold water

1 1/2 to 2 cups   sugar

1/4 tsp.       salt

1 tbsp.   vanilla

A pinch of cayenne pepper

    Mix together cocoa and sugar; blend until all lumps of cocoa are gone.  Add water and salt and cayenne pepper; mix well.  Cook over medium heat, bringing it to a boil.  Keep boiling until thick, stirring to keep from overflowing.  Remove from heat and let cool.  When cool, add vanilla.  This is great for chocolate milk, hot cocoa and ice cream topping.

Bread Recipe

There is nothing like fresh bread baking in the oven !

 

 

4 c. warm water

3 tbsp. yeast

1 1/4 c. warm water

1 c. oil
2 tsp. honey

4 1/4 c. whole wheat flour

6 tsp. salt

1 c. brown sugar

10 1/2 c. all purpose flour

Directions

Mix together 4 c. water, brown sugar, yeast, whole wheat flour and salt.
Let stand 1 hour; then add the rest of ingredients mixing only until flour is mixed in.
Grease bowl and dough. Cover for 40 minutes.
Knead dough and let rise for an hour. Put in pans and let rise until they double in size.
Bake at 350 for 30 minutes.

 

Macaroni Salad

This is a good replacement for potato salad, great with BBQ, or any other meal..

 

1 lb. box elbow macaroni - prepared as directed

4 hard-boiled eggs - peeled, coarsely chopped

1 med. onion - chopped

1 med. bell pepper, chopped

salt and pepper to taste

Enough mayo or salad dressing to moisten.. add a little at a tine..

Mix together in large bowl.
-Refrigerate until ready to use.

Garlic Parmesan Croutons

These are great in any green salad!

 

6 cloves garlic -Chopped fine

3 Tbls. butter

1 cup extra-virgin olive oil

8 cups cubed day-old bread

1/2 cup grated Parmesan cheese

2 Tbls. chopped fresh thyme OR 1 1/2 tsp. dried thyme

1 tsp. salt

1 tsp. black pepper

 

-In a small skillet, sauté garlic in butter until golden; remove from heat; stir in oil.

-Place the bread in a large bowl, pour garlic mixture evenly over all, cover, and toss to coat.

-Sprinkle Parmesan, thyme, salt, and pepper over bread, cover, and toss to coat.

-Spread croutons evenly on a baking sheet and bake in a 350 degree oven for 20 to 30 minutes, until crisp and golden.

Corn Tortilla Breakfast

 

The Lady that taught me to make Tamales also taught me to make this breakfast dish, but trust me , it is good anytime of the day or night :)

 

 

 

Take a couple corn tortillas and cut them into strips then bite size dices.

 

Put alittle oil in the bottom of the skillet, ( just cover thew bottom with the oil )..

 

Put in your tortillas and saute till golden and crunchy.

 

Add 2 eggs. and stir till eggs are done..

 

Add a few drops of hot sauce ( I like Louisana Hot Sauce or Red Devil Hot Sauce best..

 

If you like you can saute onions and bell peppers, and even a Jalapeno to add more flavor :)

 

But it is good anyway you fix it ...

Breakfast in a cup

 

 

Break 2 eggs in a mug, add 2 Tbsp. milk, and 2 Tbsp. grated cheddar cheese, salt and pepper to taste.

 

You can add a little copped up ham lunch meat if you like..

 

Beat with a spoon and microwave about 1 minute, stir then go again for about another minute...

 

Delicious and so easy :)

Tex-Mex Casserole

Very Good Dish!

 

 

2 c Corn Chips, Crushed

1  Egg, Beaten

2 T . Water

1  Envelope Lipton Onion Soup Mix ( dry )

 

1 lb Ground Beef; Lean

4 oz Green Chilies, chopprf snd drained

1 c Monterey Jack Cheese, grated

 

1 - 8 oz  can Tomato Sauce

1  Green Bell Pepper, diced

 

Preheat oven to 350 degrees F. Combine corn chips, egg and water; press into a 9-inch pie plate or casserole. Bake 10 minutes. Meanwhile, in a large bowl, combine onion soup mix, ground beef, chilies and 1/2 cup of cheese; press evenly into the prepared crust. Top with tomato sauce, then green pepper and bake 30 minutes. Top with remaining cheese, then bake an additonal 5 minutes or until cheese is melted and beef is done.

White Sauce Mix

 

 

 

2 cups dried milk

1 cup all purpose flour 

2 tsp salt

1 cup butter, margarine, or oil

Combine dry milk, flour and salt. Mix well. With a pastry blender, cut in butter, margarine or oil until mixture resembles fine crumbs. Put in an airtight container, store in refrigerator and use within 2 months.

 To make white sauce:

 ½ cup white sauce mix,

 1 cup cool water,

 cook over low heat until smooth,

 stirring constantly. Season as desired, makes about 1-1/2 cups sauce.

This is what I make then add cooked crumbled sausage and pour over biscuits ..yummmy!

OR

Add  1/2 cup grated Cheese, stir to melt..  It is the perfect cheese sauce to pour over your veggies, meat etc.

Fried Pies

 

These little pockets of heaven     are so good, use Apple, Cherry, Pineapple, Chocolate, Strawberry, Lemon or whatever kind of Pie filling you like..

 

9 cups flour

 

2 tablespoons granulated sugar

1 tablespoon salt

3 cups shortening

2 cups water

Canned Pie filling, your choice 

Oil for deep frying

Glaze:

8 pounds powdered sugar

1/2 cup cornstarch

1/3 cup powdered milk

1 teaspoon vanilla extract

2 1/2 cups warm water

To make pies, combine in the flour, sugar and salt. Cut in shortening until pieces are the size of small peas. Add water a little at a time until the four mixture is moistened. Form into 4 balls. Divide each ball into 10 pieces and roll each piece into a circle. Top one side of circle with filling and fold circle in half, Use a beaten egg with a little water and brush around the edge of the dough, use a fork to seal the edges. 

 

Heat shortening; fry a few pieces at a time in deep oil until golden brown. Cool on wire rack.

Meanwhile in a large mixing bowl, combine all glaze ingredients until smooth.

 

 While pies are still warm, dip them into glaze.Drain on a cooling rack or paper towels. Yields about 40 pies.

 

*NOTE*

 

I am not a big fan of glazing my fried pies, that option is yours !!!

My Best Beef Stew

 

I was given this recipe in the 70's.. Best I have ever tasted!

 

 

 

1 pkg, Stew Meat

 

6 Carrots, scraped,washed and cut into chunks

 

6 Potatoes, cleaned and cut into chunks

 

1 lg. Onion,  diced

 

1 tbsp. basil

 

Salt and pepper to taste

 

1 can of beer, your choice

 

In a pressure cooker add a little oil on the bottom about a 1/4" deep, salt and pepper meat and dredge in flour. Add meat and just brown meat. when it is browned add all the other ingredients and put the lid on.. Cook @ 10 lb. pressure for 10 minutes..

 

GO BY DIRECTIONS ON YOUR PRESSURE COOKER !

 

Serve with Cornbread and you have a meal fir for a king :)

 

If you don't have a pressure cooker, use a Dutch Oven or and large pot.. It just takes longer.. Proberly about an hour.. May have to add more beer :)

 

 

 

 

 

 

 

 

 

 

 

Jello Icebox Cake

 

 

I have made these for many years, and you never get tired of this one :)

 

 

1 yellow cake mix, baked as directed on box.

 

1 box of your favorite jello, I like cherry or strawberry best, but your choice as to what you like.

 

 medium container of cool whip

 

Bake the cake in a long pan, when done, using a fork, poke holes all through the cake,

 

Mix the jello , 1 cup hot water stirring to disolve , then 1 cup cold water. Pour over cake and put in refrigerator until jello has set, I make it in the morning and serve it at supper..  Cut into serving sixe pieces and top with a dollop of cool whip..

 

Yummy!!!

Strawberry/ Pineapple Fluff Salad

 

They serve this at many eateries around here, it is good stuff....

 

1 package vanilla cook and serve pudding sugar free

1 package sugar free strawberry jello

1 can (8 oz) crushed pineapple, undrained

1 cup water

2 cups frozen unsweetened strawberries

3/4 cup cool whip lite

1/2 cup mini marshmallows

In large saucepan, combine pudding mix, jello, undrained pineapple and
water. Cook over medium heat, stir often, until mix thickens and starts
to boil. Remove from heat and stir in frozen strawberries. Place pan on
wire rack and let cool 30 minutes. Whip mixture, using electric mixer on
high, until mix is fluffy. Stir in cool whip and marshmallows. Spoon
into serving bowl. Cover and refrigerate at least 10 minutes.

If your not into sugar free, use the regular stuff :)

Saltine Cracker Salad

 

This is a salad I made years ago, a friend shared it with me and I had forgot about it until I saw it in a newsletter I got this morning, Thanks Margo for the memory.

 

 

1 whole sleeve of saltine crackers, crushed 

1 large tomato, finely chopped

3 green onions, finely chopped

1 1/2 cups mayonnaise

1 hard boiled egg, finely chopped

Salt  black pepper to taste 

In a medium size bowl, coarsely crush the crackers with your hands - you should have big cracker pieces. Add the remaining ingredients, mix well, and serve immediately. Season, to taste, with salt and pepper.

Corn Meal Mush for Breakfast

 

I was raised on this " mush ". Mom made it often and in the winter month we would go to some of dads relatives and one week mom and Mattie made mush, and the next week they made chili.. But mom made it alot at home for us kids too :)

 

 

3 cups yellow corn meal, 2 qts boiling water, salt to taste.  Slowly add meal to boiling water stirring constantly to prevent lumping when it is mixed.  Stir until smooth, cover pot and cook in double boiler 2 to 3 hours.  Pour into oblong pan and let cool over night.  Next morning slice and fry slowly in butter serve with homemade molasses or honey.

Corn Relish

 

Another from the past :)

 

 

6 green tomatoes, 18 ears of corn (roasting ears), 6 small cabbage heads, 6 onions, 6 green peppers, ½ cup salt.  Chop all of the above and cut corn from cob.  In a large pan.  Add 5 cups sugar, 3 cups vinegar, 2 tablespoons mustard, 1 tablespoon celery powder.  Combine all and cook at a slow boil for 30 minutes, or until thick.  Put in hot jars and seal.  Does not have to be pressured in cooker.

Grandma Mobley’s Home Made Sweet Potato Pudding

This Recipe is from some of my ancestors.. I find them comforting to say the least.. 

 

 

 (Grandma Mary Caroline Morgan Mobley brought this recipe with her from Georgia when she came to Texas as a young bride.  In the 1800s everyone had large families.  Measured in qts. & pts.— comments of Lucy Hodge)

 

 

    Wash and peel potatoes.  Use the coarse side of grater and grate 1½ qts. raw potatoes.  Add 2 eggs, 2/3 cup molasses, 1 cup sugar, ½ pt. flour and corn meal mixed (1/2 cup each), 1 pt. sweet milk, ½ teaspoon nutmeg.

    Combine all the above and mix well.  Put in a greased pan and bake 20 minutes.  Remove from oven and add ½ cup melted butter.  Stir in well.  Return to oven and bake until firm. 

  

 

Sausage and Cheese Biscuits

 

 

2 1/2 cups Bisquick 2/3 cup milk 1 cup cheddar (shredded) 1 cup sausage (cooked and broke up ) Makes about 15 biscuits Stir together Bisquick and milk.A little more milk can be added if needed.. Add cheese and sausage .Mixture will be sticky. Drop biscuits on ungreased baking sheet. Bake at 375* for 10-15 minutes. Serve warm. Just heat leftover biscuits in the microwave for 30 seconds.

Texas Caviar #2

 

 

Serve on crackers or Bagette's sliced thin and toasted..

 

2 cups black-eyed peas (fresh cooked or canned)

1 tablespoon, oil

1 small can of  green chiles, chopped

Dash of cayenne pepper

2 tablespoons  onion, minced 

2 tablespoons celery, minced

2 tablespoons apple cider vinegar

salt  black pepper, to taste

 1 tablespoon fresh cilantro,or parsley,  minced 

2 Roma tomatoes, seeded and diced

 

Drain peas, rinse with cold water... 

Combine oil, chiles, cayenne, onion, celery, vinegar, salt and
pepper, and mix well. Pour over peas and stir gently.

Refrigerate for several hours or overnight.

At serving time, add chopped tomatoes and cilantro/parsley, and mix carefully.