Wednesday, February 29, 2012

Beef Chimichangas

Another back of the box dish that has been around a long long time.. From ORTEGA..yummy

Once you've tried these homemade chimichangas you're expectations of these fried burritos will never be the same. Crisp and crunchy (not greasy) with a filling bursting with tender beef and savory vegetables.

1 lb. ground beef
1 pkg. (8) ORTEGA Burrito Dinner Kit (flour tortillas, burrito seasoning mix), tortillas warmed
1 3/4 cups water
1 cup (4 oz.) shredded cheddar cheese
Vegetable oil
ORTEGA Salsa Prima- Homestyle Mild or Medium
ORTEGA Green Chile Guacamole (optional)

BROWN beef; drain. Stir in burrito seasoning mix and water. Bring to a boil. Reduce heat to low; cook, stirring constantly, for 5 to 6 minutes or until mixture is thickened. Place beef mixture evenly on each tortilla; sprinkle with cheese. Fold into burritos; secure ends with wooden picks.

ADD vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes.

PLACE 1 or 2 burritos in vegetable oil; fry, turning frequently, for 1 to 2 minutes or until golden brown. Remove with slotted spoon; drain. Repeat with remaining burritos. Remove wooden picks. Serve with salsa and guacamole.

Makes 8 servings

Southwest Red Rice

General Mills put this recipe out years ago.. It was made often at our house..So Very Good!
1 large red bell pepper
1 or 2 red jalapeño chilies
1 small onion, chopped (1/4 cup)
1 clove garlic, finely chopped
2 tablespoons margarine or butter
1 cup uncooked regular rice
2 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon red pepper sauce

Set oven control to Broil.

Arrange bell pepper and chilies on oven rack with top surfaces about 5 inches from heat. Broil, turning occasionally, until skin is blistered and evenly browned (not burned). Remove to paper bag; close tightly. Let stand 20 minutes to soften skins. Peel skins and remove seeds.

Place bell pepper and chilies in blender or food processor. Cover and blend on high speed until smooth.

Cook and stir onion and garlic in margarine in 3-quart saucepan over medium heat about 3 minutes or until onion is tender.

Stir in remaining ingredients except bell pepper mixture. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 16 minutes. (Do not lift cover or stir.) Remove from heat; stir in bell pepper mixture. Cover and let steam 10 minutes.

Makes 6 servings, about 1/2 cup each

Tuesday, February 28, 2012

Good Morning My Muffins !!!

Muffin's Fir My Special Muffins!

1/2 cup firmly packed brown sugar
1/4 cup  Butter, softened
1 cup Sour Cream
2 Eggs
1/2 cup flaked coconut
1/2 cup raisins
1 cup carrots, shredded
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon

Heat oven to 375*. Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy about 2 minutes. Add sour cream and eggs. Continue beating until well mixed another 2 minutes. Fold in coconut, raisins and carrots by hand.

Stir together flour, baking soda and cinnamon in medium bowl. Add flour mixture to sour cream mixture, stir just until moistened.

Spoon batter into greased 12-cup muffin pan. Bake for 20 to 25 minutes or until lightly browned.

Makes 1 dozen muffins

Soft Pretzels

This recipe created by Fleischmann's Yeast. This was the only yeast my mama would use.. She trusted it with all her baking needs. I use it too.. Guess it is true, the nut doesn't fall far from the tree :)
Dixie loves soft pretzels.. Think I will make her some..

4 to 4 1/2 cups all-purpose flour

2 tablespoons sugar

1 package Fleischmann's RapidRise Yeast
1 1/2 teaspoons salt

1 cup milk

1/2 cup water

2 tablespoons vegetable oil

2 eggs, lightly beaten

Coarse salt, grated Parmesan cheese, or Spice Islands Poppy Seed or Sesame Seed

In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and oil until very warm (120 to 130 F); stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Divide into 14 equal pieces. Roll each piece to 20-inch rope. Cover; let rest 5 to 10 minutes until risen slightly.

To shape into pretzels: Curve ends of each rope to make a circle; cross ends at top. Twist ends once and lay over bottom of circle. Place on 2 greased baking sheets. Brush with beaten eggs. Bake at 350 F for 15 minutes. Remove from oven; brush again with eggs. Sprinkle with salt, cheese, poppy seed, or sesame seed. Return to oven and bake for 15 minutes or until done. Remove pretzels from baking sheets; let cool on wire racks.

Makes 14 pretzels

Monday, February 27, 2012

Quick and Easy Hamburgers

I have made burgers like this many times over the years..Nice change from the regular burgers.. Mz. Bizkit.
1-2 pounds hamburger browned,drained
1 onion, chopped and cooked witrh meat

1 chopped pickles

MircleWhip or Mayo to aste
Mustard, opt.

salt and pepper

Lettuce and tomato if desired
Cook meat and onions until done. drain and put on toasted bun, bread or just plain bun or bread that has been smeared with mayo, MW or mustard. Add other indredients and enjoy!

Saturday, February 25, 2012

Apple Pandowdy

The firest time I made Apple Pandowdy was when I was working at The Olde Store in Gallatin.. Ethel ( my co-worker) and I were standing at the end ofd the lunch counter and she was facing the door and my back was to it.. We were talking and then I saw this look come ovewr her face. I asked what was wrong and she replied OH SH_T, we are fixin to be robbed ! I looked around and here came a man with a sock cap over his face. It was hot outside, The Bosses were at the register, and the man bought a pack of cigarettes and left..Both of us let out our breaths that we were holding.. Ethel said We thought we were getting robbed. So they started telling us that if we did get robbed give thewm anything they wanted, if the want the money, offer to carry the rister out for them.. Me being me saud, will if they want the money ok, but there is noway in hell they will get my Apple Pandowdy.. We had a lot of good laughs over that statement !!!  It really is good enough you won't want to part with it :)  

4-1/2 cups thinly sliced, pared cored tart apples, about 1-1/2 lb.

1/2 cup light molasses

3 tbsp. butter or margarine


2 cups packaged biscuit mix

3 tbsp. sugar

1/2 tsp. cinnamon

1/4 tsp. nutmeg
3/4 cup milk

enough light cream

       Heat oven to 375ºF
.  Lightly grease an 8x8x2" baking dish.  In medium saucepan, combine apple slices, molasses, butter and 1/4 cup water; bring to boiling over medium heat, stirring occasionally.  Turn into baking dish.  Topping:  Combine biscuit mix, sugar and spices in small bowl.  Mix well.  Add milk all at once, stirring just until dry ingredients are moistened.  Drop by heaping tbsp. onto hot apple mixture.  Bake 20 minutes, until topping is golden and firm to touch.  Serve warm with cream. 

Garlicky Collard Greens

cornbread and pepper sauce goes together like a fuzzy warm slipper on cold feet :) 
1 lb. chopped collard greens
3 slices ofd bacon, diced
1 tbsp. olive oil

4 cloves garlic, minced

       Bring a large pot of water to a boil.  Add collard greens , simmer 5 minutes.  Drain.  Heat olive oil in same pot over medium heat, saute bacon, Add garlic and sauté 1 - 2 minutes, until golden brown and fragrant.  Add greens and sauté 5 minutes, until tender.  Season with salt and pepper; serve warm. 

Philly Cheesesteak Sandwich

First time I ate one of these was in New York, 2000...
They are great !!!
4 crusty Italian sub rolls, each approximately 6" long

4 tbsp. olive oil, divided use

10 oz. frozen steak, round or sirloin, partially thawed
to taste salt, pepper

1 each yellow onion, chopped; green pepper, chopped

1 clove garlic, crushed

3/4 cup grated mozzarella cheese

1 cup marinara sauce, canned
       In a large skillet, heat 1 tbsp. olive oil until hot.  Put sub rolls, split side down, in hot oil until crispy-brown on cut side only.  Repeat until all four rolls are toasted and set aside.  Slice partially-thawed steak into very thin (1/4") strips.  This is much easier to do when steak is frozen than if fully thawed.  Heat 1 tbsp. olive oil in skillet, add steak and cook over medium-high heat 5 - 7 minutes, until cooked through and just beginning to brown.  Salt and pepper steak strips and set aside.  Keep warm in skillet or on a plate.  Heat 2 tbsp. olive oil in a skillet.  Sautè onion, pepper and garlic slowly over low heat until onions are very soft and beginning to caramelize, about 5 minutes.  Grate cheese.  Heat marinara sauce on stovetop (or in microwave).  Assembly:  Pile 1/2 of steak strips on a toasted sub roll.  Top with 1/2 of onion/pepper mixture, 1/2 of  grated cheese, and 1/2 of marina sauce.  Repeat for all 4 sandwiches.  Serve with Italian pickled peppers.  Makes 4 (6") subs.


1/2 c. whole wheat flour
1 tsp. salt
1/2 c. melted shortening
1/2 c. sugar
1 tsp. soda
2 eggs

After removing the 1/2 cup of starter from the sponge proceed as follows.

Sift dry ingredients into a bowl, make a well in the center. Mix eggs and shortening thoroughly with the remaining sponge.

Pour this into the well in the flour and stir only to moisten the flour. Fill the muffin tins 3/4 full.

Bake at 375* for 30-35 minutes.
Makes 12 large muffins.


8 pork chops
salt and pepper to taste

1 c. ketchup

1 can celery soup

1/2 c. chopped onion

1 or 2 tbsp. Worcestershire sauce
Salt and pepper the chops then:
Mix the ketchup, celery soup, chopped onion and Worcestershire sauce together and pour over the pork chops in a buttered casserole dish. Bake at 275* for 2 hours.

Wednesday, February 22, 2012

southern fried okra cornbread

The only thing better then fried okra is to fry it in cornbread :), I know , I know, your thinking those southern folks sure know how to eat well :) :)

1 lb fresh Okra cut into 1" pieces
 1 Tomato diced 
1 med. Onion chopped 
1 clove Garlic minced(optional) 
1 Jalapeno Chile seeded, sliced  
2 Eggs beaten 
1/4 tsp Salt 
1/4 tsp fresh grnd. Pepper 
1/2 cup Milk 
1 cup cornmeal 
1/4 cup vegetable oil 
Combine okra, tomato onion, garlic& jalapeno in large bowl. In separate bowl combine eggs,salt&pepper,milk. Pour egg  mixture over veggies and toss. Gradually add cornmeal till  it coats veggies and soaks up liquid at bottom of bowl.  (Mixture will be gooey). Heat oil in 10" cast iron skillet,over med. heat. Spoon mixture evenly into skillet. Reduce heat to med. low. Cover and fry till underside is golden brown,10- 15 min. Invert to turn to cook other  side(I add a little more oil and wait a few seconds till the pan gets  hot again),cook other side 5-8 min. Remove to paper towels to drain. Serve hot. 

bean pie

These pies are so good, I know it sounds weird but trust me, they are great pie's...


1 (9-inch) pie shell, baked for 10 minutes and cooled  
2 (15-ounce) cans Great Northern beans, drained  
3 eggs, slightly beaten  
1-1/4 cups sugar  
1/4 cup unsalted butter  
1 teaspoon vanilla extract 
1 teaspoon ground cinnamon  
1 teaspoon freshly grated nutmeg  
1/2 teaspoon freshly ground allspice  
1 teaspoon baking powder  
1/3 cup evaporated milk  Preheat the oven to 350 F. Place the drained beans in the  bowl of an electric mixer and beat them until they are smooth.  Add the eggs, sugar, butter, vanilla and spices. In a separate  bowl add the baking powder to the milk and pour it into the bean  mixture. Beat the mixture well and then pour it into the partially  baked piecrust. Bake the pie for 50 minutes, or until it is firm.  Allow the pie to cool before serving.   

hot water bread


1 c yellow corn meal 
1/2 c flour 
1 t salt 
1 t baking powder 
2 T sugar 
 1/2 c Crisco Oil  Mix dry ingredients together very well in bowl.  Heat oil in skillet until hot but not too hot.  Pour a little hot water into the dry mixture until  the consistency is to where you can pat it in your hand  and form balls the size of a biscuit. Wet your hands  with cold water before you pat the mixture into balls,  this will keep it from sticking to your hands as much.  Place each ball into the hot oil and fry until brown on  each side, but not too hard. When done, drain on paper  towels. Slice each one half open and place a chunk of  butter or margarine inside. 

Tuesday, February 21, 2012

Mardi Gras Beignets

Mardi Gras Beignets
Beings it is Mardi Gras and I am not Cajun, I have never had these, but they look so delicious, I got this recipe from Mr. Food ... Thank you Mr. Food :)

Deep-fried sweet Beignets are a traditional French treat. Serve these Mardi Gras Beignets up for breakfast or dessert at Mardi Gras or any time!

Makes: 3 1/2 dozen

Preparation Time: 10 min

Cooking Time: 40 min

  • 1 (1-pound) loaf frozen bread dough, thawed
  • 1/4 cup plus 1 tablespoon confectioners' sugar, divided
  • 2 cups vegetable shortening
  1. In a medium bowl, combine bread dough and 1 tablespoon confectioners' sugar; mix well. Using your hands, knead sugar into dough. Lightly flour a cutting board and, with a floured rolling pin, roll out dough to an 8" x 20" rectangle. Cut into 2-inch squares.
  2. In a large deep skillet, heat shortening over medium heat until hot. Add dough squares a few at a time and cook in batches for about 30 seconds per side, or until golden. Drain on a paper towel-lined platter.
  3. Sprinkle beignets with remaining 1/4 cup confectioners' sugar and serve warm.

Friday, February 17, 2012

Scalloped Potatoes ~ 6 different ways !


6 cups raw potatoes, sliced thin

4 tablespoons flour

2 1/2 teaspoons salt

1/8 teaspoon pepper

1 onion, minced

2 1/2 cups hot milk

2 tablespoons butter

Place a layer of potatoes in a buttered baking dish. Add minced onion. Sprinkle with salt, pepper and flour, then dot with butter. Repeat until all ingredients are used. Pour hot milk over potatoes and bake at 350* for 1 to 1 1/4 hours.

Sometimes I add the following...


#2. Add slices of ham in alternate layers with the potatoes.

#3. Make a white sauce with the milk, flour and butter. Melt 3/4 cup grated cheese in the sauce. Pour over potatoes.

#4, Add 1 cup grated cheese to the top of the potatoes 15 minutes before the cooking is completed.

#5. Add a couple shakes of Tabasco sauce to the top of potatoes.

#6. Top with 2/3 cup soft bread crumbs and strips of bacon.

 Just for something different !

Pepper Steak

I like to add a little chilu flakes to mine for a little heat !

1 lb steak, cut in thin strips

1 tbsp paprika

2 cloves garlic, crushed

1 ½ cup beef broth

¾ cup sliced green onions with tops, Chopped

2 green peppers, cut into strips

1 cup sliced, fresh mushrooms

2 tbsp cornstarch
¼ cup soy sauce

¼ cup water

2 large fresh tomatoes, cut into wedges

Brown steak sprinkled with paprika. Add garlic & broth. Cover and simmer until meat is tender (10 - 15 minutes).
Stir in onions, green peppers and mushrooms. Cover and cook for another 5 minutes.

Blend cornstarch, water and soy sauce. Stir into the steak mixture. Cook, stirring, until clear & thickened (about 2 minutes). Add tomatoes and heat gently. Serve with rice.


I love Toastados !

2 lbs. hamburger, sauteed & drained

2 cans brown beans, drained

1 can Rotel tomatoes

1 lb. Velveeta, cubed

1 lb. brick chili (no beans)

1/2 pt. whipping cream

Put everything (but cream) in crock pot. Simmer 8 hours. Just before serving add cream; mix well. Serve over Doritos topped with lettuce, tomatoes etc. and grated cheese.

Thursday, February 16, 2012

1917 War Cake


This recipe is a good one, I made it for years. Just not that many years .. :)

1 cup corn syrup
1 cup cold water
1 teaspoon salt
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon Crisco
1 teaspoon soda
2 Cups flour
1/2 teaspoon baking powder

Preheat oven to 325F. Put first 6 ingredients in saucepan. Bring to a boil and cook 3 minutes after reaching boiling point. Add Crisco. When cool add soda dissolved in a little hot water. Add flour and baking powder. Stir. Pour into greased tube pan. Bake for 1 hour at 325F.

Hamburger Rotel Dip

1 can diced Rotel tomatoes
I pound Velveeta cheese
1 pound ground meat

In medium saucepan, slowly melt chunks of Velveeta into Rotel tomatoes. In separate skillet, brown ground meat. Drain well. Mix ground meat into Rotel and Velveeta mixture.

Best when served hot with corn chips.

Wednesday, February 15, 2012

Jalapeno Dip

2 jalapeño chili peppers, drained and chopped

2 tbsp. butter

1 lb. Velveeta©, cut up

1 medium tomato, peeled, chopped,
Remove stems, seeds and membrane from peppers; chop peppers. Heat butter in 1-qt. saucepan over low heat until melted. Stir in cheese; cook and stir until cheese is melted. Stir in peppers and tomato; heat. Serve with raw vegetables or Tortilla Chips Or you can spoon over your Mexican Dish..

Tuesday, February 14, 2012

Ruben Sandwiches

This and Philly Steak sandwiches are my fave ... Yumm
2 cups drained sauerkraut
16 slices rye bread, I love the Jewish Rye best
1/2 cup Russian dressing
1 pound thinly sliced corned beef
1 pound sliced Swiss cheese
melted butter

Spread bread with Russian dressing.

Over 8 slices bread, layer the corned beef, kraut, cheese and top with a slice of bread. Brush melted butter on both sides of sandwiches.

Grill in skillet or panini press until cheese has melted.

Makes 8 sandwiches.

Monday, February 13, 2012


12 tortillas , or more


1 qt. of beef broth

6 tbsp. of mild chili powder

1/4 tsp. garlic salt or powder

1/4 tsp. cumin

Salt and pepper to taste

2 tbsp. corn starch in 4 tbsp. of water

Bring first 5 ingredients to boil. Add cornstarch and boil for 1 minute.


3 c. Cheddar cheese, shredded

3 green onions, sliced

12 pitted ripe black olives, quartered

1/2 c. sauce

Mix ingredients well.

Dip tortillas one by one in heated sauce. Put strip of filling across each tortilla. Roll tightly then place side by side in pan. Sprinkle with Cheddar cheese. Heat in 350 degree oven for 10 minutes. Pour heated sauce over all and serve.

Dinner Rolls



2 (1/4 ounce) packages active dry yeast
1/4 cup warm water (110 degrees F to 115 degrees F)
4 cups warm milk (110 degrees F to 115 degrees F)
1 cup granulated sugar
1 cup shortening
7 to 7 1/2 cups flour, divided
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Melted butter or margarine (optional)

In a mixing bowl, dissolve yeast in water. Add milk, sugar, shortening and 4 cups flour; beat until smooth. Cover and let rise in a warm place for 2 hours.

Add baking powder, baking soda, salt and enough remaining flour to form a soft, slightly sticky dough. Cover and refrigerate until ready to use.

Turn onto a heavily floured surface; pat to 1/2-inch thickness. Cut with a biscuit cutter or drop by 1/4 cupsful onto greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes.

Bake at 350 degrees F for 10 to 15 minutes or until lightly browned. Brush tops with butter if desired. Dough may be refrigerated up to 3 days. Punch down each day.

Yields about 5 dozen.

Cream Cheese Danish


    2-8 oz pkgs  cream cheese
    2 cans  crescent rolls
    3/4 C sugar
    1 egg - separated
    1 tsp vanilla
    1 tsp lemon juice

Preheat oven to 350*, Unroll one can of crescent rolls as a rectangle onto ungreased cookie sheet. Mix cream cheese, sugar, vanilla, egg yolk and lemon juice.

Spoon cream cheese on rectangular crescent roll, leaving 1/4 inch border, Unroll second can of crescent rolls. Cut into long strips and place in lattice fashion over cream cheese mixture.

Seal edges, Brush with beaten egg white.

Bake for 25-30 minutes.

Sunday, February 12, 2012


These are so good, yum is an understatement !!!


Hershey bars

Graham crackers

Get prepared by getting 1 large graham cracker and breaking it in half. Cover 1/2 of the graham cracker with Hershey bar. Put a large marshmallow on it then put the other half of the graham cracker on top of the marshmallow. sit them on a paper plate and microwave for 30 seconds, check it, if not ready, do it another 30 seconds.. keep doing this until it is melted nicely...



Hobo individual Meal In Foil


I started making this individual meal back in the early 70's.. So easy and delicious.. you can make as many as you like, just adjust the amount of meat and veggies.  Mz.Bizkit


4 - 16-inch squares aluminum foil

2 pounds ground beef

3 Carrots; sliced

 3 Potatoes; sliced

2 onions, sliced

A1 Sauce

Garlic powder, salt & pepper to taste

Separate meat into 4 patties. Place each in the center of a square of foil. Top with equal portions of chopped carrots , potatoes and oinions. Season with  A1 sauce, garlic powder, salt, and pepper to taste. Seal foil, checking for leaks. Place on cookie sheet and place in 350* oveen for about 30 minutes.


Texas Barbecued Brisket


1 1/2 pounds mesquite wood chips

6 pounds beef brisket

--- Barbecue Rub: ---

4 tablespoons ground Chili Powder

2 teaspoons ground Cayenne

2 teaspoons garlic powder

1 teaspoon ground black pepper

1/4 teaspoon ground cumin

1/2 cup cider vinegar

--- Basting Sauce: ---

1 large onion -- chopped

4 large garlic cloves -- minced

1/4 cup vegetable oil

1/4 cup Worcestershire sauce

3 tablespoons cider vinegar

12 ounces beer

1/2 cup catsup

2 tablespoons ground Cjili Powder 

Soak the wood chips for 2 hours, drain. Prepare a slow charcoal fire in a covered grill. Arrange 1/2 of the wood chips on the coals. Combine the dry ingredients for the rub except the vinegar. Brush the brisket with the vinegar and thoroughly coat the meat with the rub. Place the brisket on the grill, fat side up, over a drip pan. Close the lid and smoke for 2 1/2 to 3 hours, adding more soaked wood chips as needed. To make the sauce, sauté the onion and garlic in a little of the oil until soft. Add the remaining ingredients and simmer for 30 minutes. Generously brush the brisket with the sauce a couple of times during the last 1 to 1/2 hours of cooking. Keep the sauce warm and add additional catsup to achieve the desired consistency. To serve, cut the brisket across the grain and serve with the sauce on the side.

Jeanne's Quick Ranch Style Beans Dish

I started making this dish years and years ago, It is one of my all time favorites. Mz Bizkit !
1 lb. ground chuck
Salt and pepper to taste
1 onion , chopped
2 or 3 cans ranch style beans
( I like the ones with jalapeno's )
1/2 bean can of water
In a large saucepan brown the ground chuck. salt, pepper and onions until done. Add the water and simmer to reduce liquid some, about 20 minutes.
Serve with fried potatoes or mashed potatoes.
Cornbread and if you like, a salad..
I love to crumble the cornbread and spoon the beans and juice over it.. with country fried potatoes on the side :)
Country Fried Potatoes
Peel and wash potatoes.. dry with paper towels.
Slice in half longways then slice crossways into thin strips.. Then cut a onion in half and cut into thin strips , seperate.
Cover the skillet with about 1/2 inch of oil or shortening..
Get it hot before adding the potatoes and onions..
Let brown around edges before turning.. then with the spatula kinda break it up into smaller pieces..
I love jalapenos and raw onions with mine :)

Saturday, February 11, 2012

5 most popular gravies !!!

The first time I made gravy I was 14, my brother in law and I desided we wanted gravy with lunch. I browned the flour and poured some water in it, Clint said no, add more water, so he almost filled the skillet up with water... We stirred, and stirred, and stirred for almonst an hour, and if it was still boiling today, it would still be watery.. Needless to say we ended up pouring it out.. LOL  I must say I am a good gravy maker today :)

Brown Gravy

1/4 cup oil

1/4 cup flour

dash of salt

dash of pepper

2 cups water

Heat oil.  Add  the flour. Stir until flour is really brown. Add water , may want to add al little more water if needed.  Stir until gravy boils about 2 minutes.or as thick as you want it. Use with fried hamburger patties, steak or whatever you want it with :)


Red Eye Gravy

6 to 8 tablespoons bacon drippings

1 cup or so of water

2 to 3 teaspoons INSTANT coffee (not that fancy kind, mind you)

Salt and pepper to taste

Place drippings in a large skillet over medium heat. Add water and coffee and simmer until either a "red eye" appears in the middle of the reduced mixture, or the mixture reaches your own personal sopping texture, or fifteen minutes or so has elapsed and you are tired of waiting. Season with salt and pepper. Serve immediately over grits, hash browns, eggs, or biscuits.



Mushroom Gravy

1 onion, sliced thin

1 (2 to 3 oz.) can mushrooms, chopped

2 tablespoons flour

1 to 1 1/2 cups water (include mushroom liquid)

1 beef bouillon cube (or substitute one 10 1/2 ounce can beef broth for water and bouillon cube)

Sauté onion and mushrooms in drippings from roast until onions are transparent. Add flour, blending thoroughly. Gradually add water to desired consistency. Season to taste. Add bouillon cube, dissolving thoroughly. Simmer about 5 minutes.



Cream Gravy

Grease from fried chicken or fried steaks (2 or 3 tablespoons)

2 tablespoons butter

4 tablespoons flour

1 cup milk

1 cup hot water

Salt and pepper

Leaving the grease in the pan with the browned crumbs. Add butter, flour, blend and cook until golden brown; add milk and hot water. Stir until smooth and the right thickness and add salt and black pepper. Pour into a gravy boat and serve with hot biscuit or dry rice.



Onion Gravy

2 medium-sized onions

1 stick margarine

1/4 cup flour

1 package dry brown gravy mix

dash of salt

dash of pepper

2 cups milk


Fry onions in small amount of margarine. Remove onions from pan. Add remaining margarine. Then add flour. Stir until flour is really brown. Add milk and enough water to make gravy as thin as desired. Then add brown gravy mix. Stir until gravy boils about 2 minutes. Add onions into gravy. Use with fried hamburger patties.

Mini Corn Dogs


1 cup plain flour

2/3 cup cornmeal

1 tablespoon sugar

1-1/2 teaspoon salt

2 tablespoons bacon grease

1 egg, beaten

1 to 1-1/4 cup buttermilk

1/2 teaspoon soda

1 pound hot dogs, cut in 10 pieces per hot dog ( I like the Ballpark Brand of weiners ).

Mix dry ingredients together; add egg, buttermilk and bacon grease. Dip hot dogs in batter, stick with toothpick and fry in hot grease in a heavy saucepan is best.

Fried Rice

 I love Fried Rice.. yummm

7 slices bacon, crumbled when cool

1 onion, chopped fine

6 eggs, beaten

About 1/4 cup Soy sauce ( more or lwess to suit your taste

3 cups cooked rice

Fry bacon, remove from pan and crumble. Use bacon grease to sauté onions.

 Remove and pour off grease and save. Scramble eggs using bacon grease.

Remove from pan and mix with onions and bacon. Place rice in skillet with bacon grease.

 Heat until warm, and add rest of mixture to pan.

 Add soy sauce to taste.

Orange Glazed Pork Chops

6 medium pork loin chops

1/2 cup each honey, brown sugar

1 cup orange marmalade

to taste: lemon pepper

       Heat oven to 350º .Season pork chops with lemon pepper and place in a 9x13" baking dish.  Whisk remaining ingredients.  Coat top of chops with 1/2 glaze mixture.  Bake about 20 minutes.  Turn pork chops and cover with remaining mixture.  Continue baking another 20 - 30 minutes or until pork chops are done.  Makes 6 servings.

Friday, February 10, 2012

Cornmeal Dumplings

These are great over Mexicn dishes, Chicken dishes or in a broth..delicious!

1 cup of cornmeal
1/4 cup of flour
1/2 teaspoon of salt
2 eggs
1/2 cup of milk
1 tablespoon melted butter
Soup, stock, or broth

Combine eggs and milk. Add egg mixture to cornmeal, flour, and salt. Stir in melted butter.

Bring soup, stock, or broth to simmer and drop batter by spoonfuls into liquid; reduce heat.

Cover and simmer 15 minutes.

Thursday, February 9, 2012

My Homemade Noodles


2/3 c. egg yolks
3 tbsp. ice cold water
1 tbsp. vinegar
2 c. sifted flour

Mix and roll with cloth over rolling pin flour towel to roll out dough on. Makes 3 small balls of dough. May cut into strips and use immediately or dry and store in refrigerator. One teaspoon salt only when cooking noodles. Fresh noodles take less time to cook.. test in about 2 to 3 minutes, Dried about 5 to 7 minutes..

Homemade Mayonnaise


Thewrew is nothing as good as the feeling knowing you made it yourself, and the taste is twice as good :)

1 c Light olive oil

1 c Vegetable

2 lg Eggs

1/4 ts Dry mustard

3/4 ts Coarse salt; or to taste

2 tb Fresh lemon juice

Combine the oils in a large glass measuring cup. In the bowl of a food processor, add the eggs, mustard, and 3/4 teaspoon of salt. Process until the mixture is foamy and pale, about 1 1/2 minutes. With the machine running, add the oil, drop by drop, until the mixture starts to thicken (about 1/2 cup of oil total); do not stop the machine at this point or the mayonnaise may not come together. Add the remaining oil in a slow, steady stream. When all of the oil has been incorporated, slowly add the lemon juice. Taste and adjust the mayonnaise for seasoning. Fresh mayonnaise can be kept, refrigerated, in an airtight container for up to 5 days. Makes 2 1/2 cups.

Homemade Country Sausage


2 lb Lean pork (shoulder/butt)
1/2 lb Pork fatback
3 ts Kosher salt
1 1/2 ts Freshly ground black pepper
1 1/2 ts Dried sage -- crumbled fine
1/2 ts Cayenne
1 ts Sugar
1/4 c Water

Coarsely grind the pork meat and fatback together into a large bowl. Add the salt, black pepper, dried sage, cayenne, sugar and water and quickly but thoroughly mix to combine. In a hot skillet fry a tablespoon of the sausage until done, taste and adjust seasoning if necessary. Shape sausage into patties. In a skillet fry patties until browned on both sides and no longer pink in the center. Serve hot.


Glenda's Ginger Snaps


2 1/2 c Whole wheat flour
1 1/2 ts Baking soda
1/2 ts Salt
2 ts Ground Ginger
1/2 ts Gound Cinnamon
1/2 ts Ground cloves
3/4 c Corn oil margarine
1 c  brown sugar
1 Egg
1/2 c Molasses
Granulated sugar to roll in

Preheat oven to 350*.

Mix flour, soda, salt, ginger, cinnamon and cloves..In a large bowl cream margarine and sugar. Add egg and molasses. Stir in flour mix. Chill dough. Using one tablespoon dough, roll into balls. Roll tops in sugar....Place on greased cookie sheets 2-inches apart and bake for 8 minutes or until flat and cracked.

Aunt Ellen's Low Fat Potato Salad


8 c Unpeeled red-skinned potatos (3 pounds)
1 c Diced red onion
1/4 c Cider vinegar
3 tb Sweet pickle relish or dill pickle relish
3 Hard-cooked egg whites; chopped
3/4 c Nonfat mayonnaise
1 1/2 ts Salt
1/4 ts Pepper

In a covered steamer, steam the potatoes over boiling water, until tender when pierced, 30 to 40 minutes. When cool enough to handle, peel, then cut into 1/2 to 3/4 inch cubes.

In a large bowl, stir together potatoes, onion, vinegar, salt and pepper. Add relish, egg whites and mayonnaise and stir gently to combine. Taste and adjust with salt and/or pepper. Transfer to serving bowl.

Wednesday, February 8, 2012

Mama's String Beans, Potaoe and Bacon

You can use any potatoes, but mama always used New Potatoes.. I have used canned new potatoes before and they are ok, I like the fresh ones best :)

2 c String beans
1/4 lb Bacon, diced
1 Sm Onion, diced
3 Med Potato, diced
1/4 ts Salt
1 c Water

Can use fresh string beans, substituting equivalent amount for the canned. Cut potatoes into 1/2 inch dice. Brown the bacon and combine with the other ingredients and cook about 30 minutes until potatoes are soft.

Ms. Bizkils Chicken Fried Hamburger Patties

We could always afford steak, so Mama came up with this recipe when we were liddle kids .. I use this method on Liver ( Chicken, Pork or Beef )
Pork Chops, Steak, Venison., anything that I want a nice breading on EXCEPT FISH, That gets a cornmeal  :) ,,,
Ground Chuck, ammount depends on how many patties you need, 1 lbs. makes about 4 or 5 good size patties.
Salt and pepper to taste
Mix really good and make your patties. Make them about 1 inch thick and about the size as if you were making burgers.
Now break 2 eggs in a pie pan, and put all-purpose flour in another pie pan. Be sure to salt and pepper youre flour...
Have your oil or shortening medium hot.
Drefge your patties in the egg, then in the flour, back in the egg and back in the flour, This gives it a awesome crust on the patties.
Let them brown on one side then turn them and let them get brown on that side.
Drain on paper towels... Enjoy!
Make a nice gravy if you wish, or serve plain.. yummm

Tomato Gravy

My Aunt Baulah use to make this Tomato Gravy.. She would pan fry steak, Salt ,pepper and dust in all-purpose flour.. It was so good.


4 med. fresh tomatoes or 2 (16 oz.) crushed tomatoes
1/4 c. bacon grease
1 to 2 tbsp. flour or enough to thicken
Dash of black pepper

Heat bacon grease over medium heat until hot. Add flour, stirring constantly until lightly browned. Add flour and pepper and let come to a boil. Cover and let set for about 5 minutes. Can be served over rice or hot biscuits.

Texas Dill Pickles 1 and 2


 Texas Dill Pickles 1

1 Clove garlic
1 Small red pepper
1 Sprig of fresh dill
1 ts Sugar
1/2 ts Black pepper
1/3 c Vinegar
1 Cucumbers, pickling variety
3 ts Salt

In a quart jar arrange cucumbers, garlic, red pepper, and dill to look attractive. add remaining ingredients and fill rest of jar with water and seal with a canning lid. Shake up. then, place jar in a hot water bath and cook until cucumbers begin to change from dark green to light green.


 Texas Dill Pickles 2

1 ea Clove garlic
1 ea Small red pepper
1 Sprig of fresh dill
1 ts Sugar
1/2 ts Black pepper
1/3 c Vinegar
1 Cucumbers, pickling variety
3 ts Salt

In a quart jar arrange cucumbers, garlic, red pepper, and dill to look attractive. add remaining ingredients and fill rest of jar with water and seal with a canning lid. Shake up. then, place jar in a hot water bath and cook until cucumbers begin to change from dark green to light green. [ does not take too long]


Mama's Orange Cake


3 c. all-purpose flour

3 tsp. baking powder

1/4 tsp. salt

1 c. margarine

2 c. sugar

1 tsp. vanilla

4 eggs, separated

1/2 c. milk

1/2 c. orange juice

Sift flour, baking powder and salt together. Cream margarine, sugar and egg yolks. Add vanilla. Beat thoroughly. Add dry ingredients and milk and juice alternately, beating well with each addition. Beat egg whites until stiff. Fold into batter. Pour into three 9-inch cake pans. Bake at 375* until done. Frost with Orange Icing when cool.

Fried Cornmeal Mush

Mama usually stopped at the point you poured it into the bowl, She would fill our bowls 3/4 full and add butter, sugar and a little milk.. I can still taste it.. so darn good :)

2 c. cornmeal

2 c. cold water

6 c. boiling water

2 tsp. salt

Mix the cornmeal with the cold water; then stir into the boiling water to which the salt has been added. When thoroughly mixed, cover closely, stirring occasionally to prevent lumping, reducing heat to lowest point and let simmer for 30 minutes or longer. Pour into dish, let cool. When cold, cut into slices and fry in fat or shortening until crisp on each side. Serve with syrup.

Old Fashioned Egg Salad

I love a good Egg Salad Sandwich, and this is good !

1/4 c Mayonnaise

1 ts Dried minced onion

1/4 ts Salt

1/4 ts Pepper

6 Hard-cooked eggs -- chopped

Lettuce leaves or bread


In a bowl, combine mayonnaise, 

 onion, salt and pepper. Stir in eggs

. Cover and chill. For each serving, spoon about 1/2 cup

onto a lettuce leaf or spread on bread.


Pot Roast

A Pot Roast and a pan of cornbread is all you need to have a great meal :)


2 1/2 lb Beef chuck or bottom round roast

1 cn Cream of mushroom soup; undiluted

1 Envelope dried onion soup mix

1 md Yellow onion; 1/3" thick, trimmed, peeled, and sliced

3 Sprigs fresh herb; Basil


3 Russet potatoes; 2 cups,

washed, peeled, and cut into 2" chunks

5 Carrots; peeled and sliced on diagonal into 2" chunks

For frozen meat, unwrap the meat and put it into a roasting

pan. Spread the undiluted mushroom soup over the meat

and sprinkle the onion soup mix over the mushroom soup.

Place the onion slices over the dried soup. Cover with foil,

making sure the edges are sealed. Place pan in oven and set

the time bake for 4 hours at 275 degrees, so that it will be

finished cooking 1 hour before you want to serve it. One

hour before serving, unwrap the foil and place the prepared

vegetables and herbs around the meat. Seal the foil and

continue cooking for an hour. For thawed meat, follow the

same procedure, but reduce the initial cooking time to 2


Tuesday, February 7, 2012

Chocolate Meringue Pie

2 cups sugar

2 T. margarine

1/2 cup cocoa

1/4 cup corn starch

Pinch of salt
3 cups skim milk

or 3 eggs

1 t. vanilla
9" cooked pie shell, baked

Mix sugar, cocoa, corn starch, salt and milk in a
saucepan. Cook until it starts to thicken,

add 3 egg yolks, bring to a boil stirring

constantly for 5 minutes on medium heat Remove

from heat, add margarine, let cool 5 minutes

Add vanilla and pour into pie crust

Beat 3 egg whites and
1 T. cream of tarter
until foamy.
6 T. sugar (one at a time)

Beat until stiff,
add 1/2 t. vanilla

and put on pie.
 Brown under broiler.

Keep refrigerated.

Monday, February 6, 2012

Nancy's Buttermilk Pie

2 c Granulated sugar
1/2 c Butter - (1 stick); softened      
3    Eggs
3 tb All-purpose flour
1/4 ts Salt
1 c  Buttermilk
1    Nine-inch unbaked pie crust; with edges of crust Crimped high
1/2 c Chopped pecans; toasted

Preheat oven to 300 *. In a large mixing bowl, gradually beat sugar into softened butter with an electric mixer, beating until mixture is well-blended. Beat in eggs, one at a time, beating well after each addition. Combine flour and salt. Gradually beat dry ingredients into butter mixture. Beat in buttermilk until mixture is well-blended. Pour filling into crust. Sprinkle toasted pecans over filling. Bake for 1 hour and 15 to 20 minutes or until filling is set. Let cool. Store pie in refrigerator. To toast chopped pecans, spread evenly in a shallow baking pan. Bake in a 350* oven for 5 to 10 minutes or until browned, stirring once or twice during baking.

Light As A Feather Chocolate Cake

      8 Egg whites
   1/2 c Unsweetened cocoa powder      
      1 c  Sugar
      3 tb Vegetable oil, plus extra for the pan
      2 tb Cold brewed coffee
    1/4 ts Vanilla extract
      1    Grated rind of small orange
    1/2 c  Whole almonds, toasted and finely ground
      2 tb Flour, plus a little extra for the pan
      2 tb Confectioners' sugar
      1 c  Fresh berries

Preheat oven to 350'F. Beat 6 of the egg whites until stiff. Set aside.

In medium bowl, combine cocoa with sugar, oil, remaining 2 egg whites, coffee, vanilla extract and orange rind. Mix ground almonds with flour and then add to cocoa mixture. Stir well. Add 1/3 of the beaten egg whites. Mix with rubber spatula. Then fold in the remainder of the beaten egg whites. Pour into an oiled and floured 8 1/2" springform pan.

Bake for 25 minutes at 350*. (Be careful not to overbake.) Remove from oven and allow cake to sit for 10 minutes before removing from springform pan. Cool completely. Put dolly (or stencil of your choice) on top of cake. Sprinkle with confectioners' sugar, then remove dolly carefully, leaving lace design. Serve with fresh berries on the side.

Squash Pasta

1  butternut squash, peeled and cubed
4  shallots, diced
18 ounces hard apple cider
3 tablespoons butter substitute
1 teaspoon nutmeg, freshly grated
  Freshly ground black pepper, to taste
1 cup reduced fat parmesan cheese, freshly grated
1 pound whole wheat penne pasta
Saute the shallots in oil until soft, and then add the squash.  Cook, stirring, about 5 minutes. Then, add the cider, butter substitute, nutmeg and black pepper.
Bring to a boil and simmer until the squash is very soft, about 20 minutes or less.  Add more cider if the sauce starts getting thick. At this stage, you can either mash the sauce in the pot or puree it in a food processor.  You can also leave it as is.
Drain the cooked pasta and return it to the cooking pot.  Pour in most of the sauce, saving about a cup , and the parmesan, and thoroughly combine.

Meatloaf Casserole

1 1/2 pounds 97% lean ground beef
3/4 cup onion, chopped finely
1/3 cup whole wheat cracker crumbs
2  egg whites, slightly beaten
3 tablespoons skim milk
1 tablespoon chili powder
3/4 teaspoon salt
3 cups mashed potatoes
1  11-ounce whole kernel corn with red and green peppers, drained and rinsed
1/4 cup green onions, thinly sliced
1/2 cup reduced fat Mexican-style cheese blend

Heat oven to 375 degrees F.
In large bowl, combine ground beef, onions, cracker crumbs, egg whites, milk, chili powder and salt. Mix lightly but thoroughly, and gently press into bottom of 9-inch square baking pan.
Bake meatloaf for 20 to 25 minutes or until no longer pink and juices run clear.  Carefully pour off drippings.
Meanwhile, in medium bowl, combine all remaining ingredients except the cheese.  Spread over meatloaf to edges of pan; sprinkle top with cheese.
Broil 3 to 4 inches from heat 3 to 5 minutes or until top is lightly browned; cut into 6 rectangular servings.

Sunday, February 5, 2012

Jeanne's Meatballs

This is so good :)
1 1/2 lbs. ground meat, lean is best
1 onion , chopped
3 eggs, beaten
4 slices of wet bread,
 (just run the slices under the faucet and squeeze out a little of thew water).
Salt and pepper to taste.
Mix well and make into meatballs the size of an medium egg.
Put in a baking pan.
Now in a sauce pan add:
1 can of Chili
1 can of jellied cranberry sauce
3 BSP. brown sugar
1 TBSP. prepares mustard
Cook over medium heat stirring until Cranberry sauce melts to a liquid. Pour over meatballs and bake at 350* for about 20 to 30 minutes.


2 lbs.  round steak, cut in strips
3 bell peppers, sliced lengthwise
2 sliced onions
Salt & pepper to taste
2 tbs. Worcestershire sauce
1 tsp. garlic powder
3 tbs. cornstarch
1 tsp. canola oil
1 can beef broth
1/2 cup evaporated milk

Trim all fat from steak & cut into strips. Place 1 tsp. oil in a nonstick skillet & add steak strips.  Brown lightly & put in bottom of slow cooker.  Combine beef broth, milk, garlic powder, salt, pepper, cornstarch & Worcestershire sauce & add to slow cooker.  Place sliced peppers & onions on top of steak. If you prefer well done vegetables, place in bottom of sloe cooker. Cook on low for 8-10 hours or on high for about 4 hours. Good served with cooked rice or mashed potatoes and a salad on the side.


The thing I always loved was having a huge garden and putting up my own food.. It is just something about doing it yourself.. :)
2 cups of large firm berries
2 cups of sugar

Day 1: Wash berries. Place a layer of berries in kettle. Then a layer of sugar until you use them all. Let stand over night.

Day 2: Bring slowly to a boil and cook about 10 minutes. then let stand overnight to plump the berries.

Day 3: Cook until slightly thick. (they get thicker when cold ) Seal in hot jars with sterilized lids. Turn upside down for a faster seal.


Cream Together:
1 cup grated almonds
1 lb butter
1 1/4 cups superfine sugar


1/4 teaspoon vanilla
1/8 teaspoon salt
2 1/2 cups sifted flour

Chill dough for several hours. Roll out on a well floured surface till very thin. Cut out with a small round cutter. Bake at 250 degrees for 25 - 30 minutes. Cool cookies. Sandwich two cookies together with 1/2 teaspoon your favorite  jelly.

Friday, February 3, 2012

Round Steak With Dressing

My Grandmother made this many years ago, only she made her own stuffing. Amazing how far making meals have become over the years..

1 box Stove Top pork flavored stuffing mix
1-1/2 to 2 lbs. Round steak
1 can cream of mushroom soup

Cut meat in serving size pieces. Dredge in flour and brown in hot oil. Layer meat in casserole dish with the stuffing. Pour soup over meat and dressing. Cover and bake for 2 hours at 350º. This is quick to fix and tasty to eat!

Nacho Pie


1 lb ground beef or sausage
1/2 c fine chopped onion
8 oz tomato sauce
2 T taco seasoning
1 can crescent rolls
1-1/2 c Doritos-crushed
8 oz sour cream
1 c Fiesta blend cheese

Brown beef or sausage and onion-drain it. Add tomato sauce and taco seasoning-bring to a boil. Reduce heat and simmer 5 min. Meanwhile, separate rolls into 8 triangles. Put in sprayed 9" pie plate pressing to seal. Sprinkle 1 c chips on crust. Top with meat, spread on sour cream. Top with cheese and remaining chips. Bake 350* for 20-25 min. Let stand 5 min before serving

Pistachio Dessert


1 box instant pistachio pudding

1 (9-oz) carton whipped topping

1 (16-oz) can crushed pineapple

1 c miniature marshmallows

1/2 c walnuts chopped

1/4 c maraschino cherries chopped

Fold dry pudding into whipped topping.

Add crushed pineapple and juice gradually. Fold in marshmallows, walnuts and cherries.

Put in refrigerator till serving time

Wednesday, February 1, 2012


This is Great !
1 pkg. Hidden Ranch dry salad dressing mix
1 c. sour cream
1 c. mayonnaise
1 (9 inch) pan cornbread, crumbled
2 (16 oz.) cans pinto beans, drained
3 lg. tomatoes, chopped
1/2 c. chopped green pepper
1/2 c. chopped green onions
2 c. shredded cheddar cheese
10 slices bacon, cooked and crumbled
2 (17 oz.) cans whole kernel corn, drained

Combine salad dressing mix, sour cream and mayonnaise;
set aside. Place half of crumbled cornbread in bottom
of large serving bowl. Top with half of beans.