dot OLD ENOUGH RECIPES dot
Work Progresses
 
dot BEVERAGESBlackberry CordialChocolate Phosphate | Lemonade | Tomato Juice
 
dot BREADSBlueberry Pumpkin Bread | Buttermilk Biscuits | Cornbread | Salt Rising Bread | Spoon Bread
 
dot CAKES, CANDIES, COOKIES, SWEET BREADSApplesauce Cake | Brownies | Gingerbread | Lemon Bread | Lollipops | Oatmeal Cookies | Peanut Butter Cookies | Spice Cake
 
dot DESSERTS, PASTRIES, TOPPINGSAngel Food Delight | Blackberry Cobbler | Cherry Cobbler | Cream Cheese Pie | Gooseberry Pie | Hard Sauce | Ozark Pudding | Patriotic Pie | Peach Cobbler | Vanilla Almond Frosting
 
dot FISH, MEAT, POULTRYBaby Back Ribs | Beef with Parsnips in Beer | Beef Stroganoff | Catfish and Hush Puppies | Chicken and Dumplings| Chili | Deviled Crab | Fried Squirrel or Rabbit | Meatloaf | Shrimp and Grits | Squirrel Stew | Venison Stew
 
dot JAMS, JELLIES, SWEET PRESERVESApple Butter | Pear Honey | Sorghum Molasses
 
dot PASTA, POTATOES, RICECheesy Grits | Egg Noodles | Hot German Potato Salad
 
dot PICKLES, PRESERVES, SAUCESChili Sauce | Chowchow | Cucumbers and Onions | Dill Pickles | Piccalilli | Pickled Eggs | Tomato Catsup
 
dot SALADSBetty's Waldorf Salad | Green Salad with Garbanzos
 
dot VEGETABLESNavy Beans and Ham Hock | Soybeans and Rice
 
 
 
dotBEVERAGES
 
 Blackberry Cordial
Boil 1 lb. sugar, 1 tsp. each of ground cloves, cinnamon, allspice and nutmeg for 15 minutes. Add whiskey to taste. Mix with 1 quart of blackberry juice. Heat and bottle for medicinal purposes.
 Chocolate Phosphate
3 tbsp. chocolate syrup
1/4 cup milk
1/4 tsp. cinnamon
Pinch of flour
Fizz or seltzer or club soda water
 
Mix first 4 ingredients well in 10 or 12 oz. glass. Add fizz. Garnish with maraschino cherry.
 Lemonade
Juice from 8 large lemons (1 1/2 cups)
1/2 cup honey
5 cups cold water
 
In a large pitcher, combine lemon juice, honey and 2 cups of cold water. Stir until honey blends. Add remaining water and stir briskly. Pour over ice cubes. Garnish with mint leaves or lemon pinwheel slices.
 Tomato Juice
1 peck ripe tomatoes
2/3 cup sugar
4 tsp. salt
3 tsp. onion salt
5 tsp. celery salt
1/2 tsp. black pepper
 
Blanch tomatoes 2 minutes in boiling water. Peel, core and quarter. Place in blender and blend on low speed until smooth. Add spices. Bring to hard boil and pour into jars and seal. Process in boiling water bath -- 10 minutes for pints, 15 minutes for quarts. Makes about 8 pints.
 
 
 
dotBREADS
 
 Blueberry Pumpkin Bread
2 cups fresh blueberries, rinsed
1 15 oz can of pumpkin
1/2 cup orange juice
4 large eggs
1/2 cup oil
1 and 1/4 cups sugar
4 cups flour
4 tsp. baking powder
2 tsp. pumpkin pie spice
1 tsp. cinnamon
1 tsp. salt
 
In large bowl with electric mixer beat until smooth: pumpkin, eggs, sugar, orange juice and oil. In small bowl combine flour, baking powder, salt and spices. Add to pumpkin mixture and mix. Fold in blueberries. Spoon into 2 medium or 3 small buttered loaf pans. Bake 60 to 65 minutes in preheated 350 degree oven.
 Buttermilk Biscuits
2 cups flour
1 tbsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tbsp. sugar
1/3 cup shortening
1 cup buttermilk
 
Sift dry ingredients into bowl. Cut in shortening to coarse crumbs stage. Make a well and add buttermilk. Stir quickly with fork until soft dough follows fork around the bowl. Turn out on lightly floured surface and knead gently 10 to 12 times. Pat dough to 1/2 inch thick. Dip cutter in flour and cut straight down. Place 1 inch apart on ungreased baking sheet. Bake 12 to 15 minutes in preheated 450 degree oven.
 Corn Bread
2 cups corn meal
2 cups sour milk
2 eggs, well beaten
1 tsp. baking powder
1 tsp. sugar
1/2 tsp. baking soda
2 tbsp. bacon grease
 
Mix all ingredients except drippings. Heat drippings in iron skillet and pour into mixture. Return skillet to flame, sprinkle lightly with dry corn meal. Pour in the bread mixture and bake 45 minutes at 400 degrees. Test for doneness. Cut in wedges. Serve warm.
 Salt Rising Bread
1 1/2 cups milk
1/2 cup cold water
1 cup white cornmeal
4 to 4 1/2 cups flour
1 tbsp. sugar
1 tsp. salt
 
Heat (do not boil) 1 cup of milk and add to cornmeal in a crock. Place covered crock in hot (not boiling) water. Let stand 8 hours. Combine 1/2 cup hot (not boiling) milk with cold water. Add to crock mixture and beat well. Slowly add flour, sugar and salt. Beat to make thick dough. Knead ten minutes. Divide dough into two loaves and put in greased bread pans. Cover and let rise in warm place until double in size. Bake 10 minutes in 400 degree oven. Reduce oven to 375 degrees and bake 25 to 30 minutes. Spread butter over tops of loaves.
 Spoon Bread
1 cup corn meal
3 cups milk
3 eggs, well beaten
3 tsp. baking powder
1 tsp. salt
1 tbsp. butter, melted
 
Stir corn meal into 2 cups milk and bring to boil, making a mush. Add remainder of milk and remaining ingredients. Mix well. Bake 30 minutes at 350 degrees. Serve warm with plenty of butter.
 
 
 
dotCAKES, CANDIES, COOKIES, SWEET BREADS
 
 Applesauce Cake
3/4 cup raisins
1/2 cup boiling water
1/2 cup butter or margarine
1 1/2 cups brown sugar, packed
1 tsp. salt
1/2 tsp. each cinnamon, cloves, allspice
2 eggs, beaten slightly
1 1/2 cups thick applesauce
2 1/2 cups flour
3/4 cups chopped walnuts
2 tsp. baking soda
 
Combine raisins and boiling water; set aside. Mix together shortening, sugar, spices and eggs. Beat until creamy. Blend in applesauce, then flour and walnuts. Stir soda into undrained raisins; add to batter and mix well. Pour into 13 x 9 x 2 inch pan. Bake at 350 degrees for 45 minutes or until done.
 Brownies
1/2 lb. butter or margarine
2 cups sugar
4 eggs, whipped
1/2 cup cocoa
1 cup flour
Chopped nuts
 
In 9 x 13 inch cake pan melt butter. Pour into mixing bowl. Cream in sugar. Add eggs and beat well. Add flour and cocoa and beat until smooth. Mix in nuts. Bake in the 9 x 13 inch pan at 375 degrees for 30 minutes. Cut while still warm.
 Gingerbread
1/2 cup molasses
1/2 cup brown sugar
2 cups flour
1 tsp. ginger
1/3 tsp. salt
1 3/4 tsp. soda
1/3 cup butter
1/2 cup sour milk
1 egg, well beaten
2/3 cup nuts and raisins
 
Cook butter and molasses in sauce pan until boiling. Remove from heat. Add soda and beat. Add milk and beaten egg and remainder of ingredients. Beat well. Mix in nuts and raisins. Bake in square pan in 350 degree oven 45 minutes. Test for doneness.
 Lemon Bread
1 1/2 cups butter
2 2/3 cups white sugar
2 eggs, beaten
1 cup milk
3 cups white flour
2 tsp. baking powder
1 tsp. salt
1 cup chopped nuts
Grated rind of 2 lemons
Juice of 2 lemons
 
Cream butter. Add 2 cups sugar. Add eggs. Add milk alternately with combined dry ingredients. Mix well. Add lemon rind and nuts. Put in 2 loaf pans. Bake 1 hour at 350 degrees. Cool 5 minutes in pans. Mix remaining sugar with lemon juice and pour over tops of loaves, using toothpick to help syrup penetrate. Cool in pans. Serve plain or with cream cheese. Keeps well.
 Lollipops
1 1/3 cups white sugar
2 cups light corn syrup
1/4 tsp. red or yellow food coloring (optional)
10 drops oil of cinnamon or 1/2 tsp. oil of lemon
 
Combine sugar, corn syrup and food coloring in saucepan. Cook over low heat stirring until sugar dissolves. Cover and cook slowly 8 minutes. Uncover and cook without stirring to hard crack stage (300 degrees). Stir in flavoring and let stand briefly. Arrange wooden sticks 5 inches apart on buttered cookie sheet. Drop hot syrup from tablespoon tip over the ends of the sticks to form candy circles.
 Oatmeal Cookies
1 cup granulated sugar
1 cup shortening
1 cup raisins
1 cup water
2 eggs
2 cups self-rising flour
1 1/2 cups quick oats
1/4 tsp. baking soda
 
Cook raisins in water until there are 5 tablespoons of water remaining. Cool. Cream sugar and shortening together by hand. Mix flour, baking soda, oats and raisins together. Add eggs and the 5 tablespoons of water from the cooked raisins; mix well. Cover and refrigerate overnight. Drop teaspoons of the batter onto a greased cookie sheet. Bake approximately 13 minutes at 350 degrees F. Cool completely before storing. Makes approximately 60 cookies.
 Peanut Butter Cookies
1 1/4 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 tsp. vanilla
1 egg, beaten
 
Sift together flour, baking powder and salt. Set aside. Cream shortening, peanut butter, and sugars and beat in vanilla and egg. Stir in flour mixture and blend well. Shape mixture into small balls and place on greased baking sheet. Flatten cookies with fork, dipped in water to keep it from sticking to the dough. Bake 10 to 12 minutes at 375 degrees.
 Spice Cake
2 1/4 cup sifted cake flour
1 tsp. baking powder
3/4 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground cloves
Dash black pepper
3/4 cup shortening
1 cup white sugar
3/4 cup dark brown sugar, firmly packed
3 eggs, whipped
1 tsp. vanilla
1 cup buttermilk
 
Generously grease and flour 3 9-inch round cake pans. Sift flour, baking powder, baking soda, salt, cinnamon, cloves and pepper. Set aside. Cream shortening and sugars until light and fluffy. Add eggs and beat well. Beat in vanilla. Add sifted dry ingredients alternately with buttermilk, beating after each addition until well blended. Pour into pans. Bake 25 minutes or until toothpick tests clean in preheated 350 degree oven.
 
 
 
dotDESSERTS, PASTRIES, TOPPINGS
 
 Angel Food Delight
Cake:
1 cup sifted cake flour
12 egg whites
1 1/2 tsp. cream of tartar
1 1/2 cups sugar
1 1/2 tsp. vanilla
1/2 tsp. almond extract
1/4 tsp. salt
 
Beat egg whites at high speed in large mixing bowl with cream of tartar until foamy. Gradually add 3/4 cup sugar, beating constantly until whites are glossy and stand in soft peaks. Beat in flavorings. Sift together flour, remaining sugar and salt. Pour 1/3 the flour mixture into whites and gently fold until flour disappears. Repeat. Pour into ungreased 10 x 4-inch tube pan. Gently cut through batter with spatula. Bake in preheated 375 degree oven 30 to 40 minutes or until top springs back when lightly touched with finger. Invert pan and cool, about 1 1/2 hours. Loosen cake from pan onto serving plate.
 
Delight:
1 angel food cake
16 oz. whipped cream
1 (15 oz.) can crushed pineapple (undrained)
1 (15 oz.) can fruit cocktail (drained)
1 bag flaked coconut
1 large jar maraschino cherries, drained and halved
 
Break cake into bite-size pieces and place half in 13 x 9 x 2-inch pan. Top with half of pineapple, fruit cocktail and cherries. Spread 8 oz. of whipped cream over layer and top with coconut to taste. Repeat layering with remaining ingredients. Cover and refrigerate overnight.
 Blackberry Cobbler
Pastry:
3 cups flour
1 cup + 2 tbsp. shortening
1 tsp. salt
1 egg, beaten slightly
7 tbsp. water
1 tsp. white vinegar
 
Cut shortening into flour. Combine egg, water, salt and vinegar. Mix into flour mixture.
 
Filling:
4 cups fresh or frozen blackberries, thawed
1 cup sugar
1 tbsp. cornstarch
1/8 tsp. salt
2 tbsp. butter
 
Combine all ingredients except butter and stir well.
 
Cobbler: Divide pastry in half. Roll 1/2 to 1/8 inch thickness. Line sides and bottom of greased 2 quart casserole dish. Pour in filling and dot with butter. Roll remaining pastry into square or rectangle and cover filling. Make slits in top pastry. Bake at 375 degree oven 45 minutes or until done.
  Cherry Cobbler
1 1/4 cups sugar
3 tbsp. cornstarch
4 cups pitted fresh tart cherries
1/4 tsp. almond extract
1 cup flour
1 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3 tbsp. shortening
1/2 cup milk
 
Preheat oven to 400 degrees. Blend 1 1/4 cups sugar, cornstarch, cherries and almond extract in medium saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Continue to boil and stir for 1 minute. Pour fruit mixture into an ungreased 2-quart casserole. Place in oven while preparing dough. Measure flour, 1 tbsp. sugar, baking powder and salt into a mixing bowl. Add shortening and milk. Cut shortening in several times then stir until dough forms a ball. Drop dough in about 6 spoonsful onto hot fruit. Bake 25 to 30 minutes, or until topping is golden brown. Serve warm with cream, if desired, or cool slightly and serve with vanilla ice cream.
  Cream Cheese Pie
Graham cracker crust for 9 inch pie
 
12 oz. cream cheese, softened
2 eggs, lightly whipped
1/2 cup sugar
1/2 tsp. vanilla, almond or anise flavoring
 
Beat filling until smooth. Pour into crust. Bake 30 minutes at 350 degrees. Spread while warm with 1 cup sour cream. Chill.
  Gooseberry Pie
Crust:
2 1/2 cups flour
3/4 tsp. salt
2/3 cup shortening
8 to 10 tbsp. cold water
 
Sift flour and salt. Cut in shortening until the size of peas. Add water, 2 tbsp. at a time, mixing until all flour is moistened. Divide dough in half. Between sheets of wax paper, roll out one half and place in 9-inch pie plate. Roll out remaining half and cut strips.
 
Filling:
2 cups gooseberries
1 3/4 cups sugar
1 tbsp. flour
1 tbsp. butter
 
Mix all ingredients well and pour into pie shell. Lattice cut dough strips across top and crimp dough edges with fork dipped in cold water. Bake in preheated oven at 425 degrees for 35 minutes or until done.
  Hard Sauce
1/2 cup soft butter
1 1/2 cups sifted confectioners' sugar
2 tbsp. good brandy, rum or whiskey
 
Cream butter and sugar until light and fluffy. Stir in rum, brandy or whiskey. Good on fruit cake and pudding.
  Ozark Pudding
5 small apples, chopped
1/2 cup chopped nuts
1 egg (or 2)
3/4 cup sugar
2 tbsp. flour
1 and 1/4 tsp. baking powder
1/8 tsp. salt
1 tsp. vanilla
 
Beat eggs. Add sugar. Sift dry ingredients. Add to eggs and sugar. Add remaining ingredients. Bake in greased square pan at 350 degrees for 35 minutes. Good with sour cream or fresh lime juice.
  Patriotic Pie
Crumb Crust:
1 1/4 cup graham cracker crumbs
3 tbsp. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/3 cup soft butter
 
Combine all ingredients. Press mixture into 9-inch pie plate.
 
Filling:
1 envelope unflavored gelatin
2/3 cup sugar
1/8 tsp. salt
1 cup milk
16 oz. cream cheese, room temperature
1 tsp. grated lemon peel
1 tbsp. lemon juice
1 cup whipping cream, whipped
1/2 cup current jelly
1 cup raspberries
1 cup blueberries
 
Combine gelatin, sugar and salt in saucepan. Stir in milk. Stir continually over low heat until gelatin dissolves. Remove from heat and cool. Blend softened cream cheese, lemon rind and lemon juice. Gradually stir in gelatin mixture and chill about 15 minutes (set the pan in ice), stirring constantly, until mixture mounds slightly. Fold in whipped cream. Turn into crumb crust and chill until firm. Melt current jelly and beat until smooth. Cool. Gently brush berries with melted jelly. Heap raspberries in center of pie. Arrange blueberries around the rim. Chill.
  Peach Cobbler
Pastry:
3 cups flour
1 cup + 2 tbsp. shortening
1 tsp. salt
1 egg, beaten slightly
7 tbsp. water
1 tsp. white vinegar
Cut shortening into flour. Combine egg, water, salt and vinegar. Mix into flour mixture.
 
Filling:
4 cups fresh pealed and sliced peaches or 2 16 oz. pkgs. sliced frozen peaches, thawed
3/4 cup sugar
1 tbsp. cornstarch
1 tsp. almond extract
1/8 tsp. salt
2 tbsp. butter
Combine all ingredients except butter and stir well.
 
Together:
Divide pastry in half. Roll 1/2 to 1/8 inch thickness and line sides and bottom of greased 2 quart casserole dish. Pour in filling and dot with butter. Roll remaining pastry into square or rectangle and cover filling. Make slits in top pastry. Bake at 375 oven 45 minutes or until done.
  Vanilla Almond Frosting
2 egg whites
1 1/2 cups firmly packed brown sugar
1/3 cup water
1/2 tsp. vanilla
1/2 tsp. almond extract
 
Combine egg whites, brown sugar and water in top of double boiler. Set over simmering water. Beat with electric mixer 7 minutes or until soft peaks form. Remove from heat and add vanilla and almond extract. Continue beating until thick enough to spread.
 
 
 
dotFISH, MEAT, POULTRY
 
 Baby Back Ribs
4 lb. baby back ribs
2 tbsp. honey
1/2 cup soy sauce
2 tbsp. vegetable oil
2 tbsp. lemon juice
1 tbsp. brown sugar
2 cloves minced garlic
2 tsp. ground ginger
1/4 tsp. pepper
 
Mix all marinade ingredients except honey. Pour on ribs. Cover and refrigerate overnight. Remove ribs, preserving marinade. Place ribs on foil covered cookie sheet. Cover with foil. Bake about 3 hours at 300 degrees. Drain off grease. Spoon on half the marinade. Bake 30 more minutes. Add honey to remaining marinade and spoon on ribs. Bake 15 more minutes.
 Beef with Parsnips in Beer
2 lb. beef stew meat
3 parsnips, chopped
2 medium onions, sliced
2 garlic cloves, chopped
3 tbsp. flour
2 tbsp. oil
2 tsp. salt
1/2 tsp. thyme, pepper
1 and 1/2 tbsp. brown sugar
3 tbsp. red wine vinegar
14 oz. beef broth or bouillon
12 oz. bottle regular Bud
 
Dredge beef in flour. Brown in oil in Dutch oven. Remove beef. Brown onions. Stir in garlic, salt and pepper. Cook 5 minutes over medium heat. Return beef to pan. Add remaining ingredients. Bake 1 and 1/2 hours at 350 degrees.
 Beef Stroganoff
2 lb. round steak (bone in if you can get it)
1/2 cup butter or margarine
1 and 1/2 white or yellow onions
12 oz. fresh mushrooms, sliced, or 16 oz. canned sliced mushrooms, drained
2 8 oz. cans good tomato sauce
1 6 oz. can good tomato paste
Basil, parsley, rosemary, salt, pepper
12 oz. sour cream
 
Cut meat into strips. Slice onions. Melt butter in large Dutch oven or pot and brown meat and onions slowly. Add remaining ingredients except sour cream. Cover and cook slowly 2 or 3 hours, stirring occasionally. Remove from heat and let stand 5 minutes before adding sour cream. Mix well and serve hot over white rice or noodles.
 Catfish and Hush Puppies
Fish:
Skin cat and cut meat into serving size pieces. Soak 4 hours in cold salt water. Pat dry with paper towels. Season with salt, pepper and seasonings and herbs to taste. Roll in cornmeal and fry in 2 to 3 inches of hot oil or deep fry.
 
Puppies:
1 1/2 cups white cornmeal
1/2 cup flour
2 tsp. baking powder
1 tsp. salt
3/4 cup milk
1 egg, beaten
1 small onion, chopped fine
 
Combine cornmeal, flour, baking powder and salt. Add milk, egg and onion. Mix well. Heat deep hot oil to 375 degrees. Drop by rounded teaspoon into oil (few at a time) and fry until golden brown. Drain on paper towels.
 Chicken and Dumplings
Chicken:
Dress chicken and cut in pieces. Place in saucepan with enough boiling water to cover. Add 1 tsp. salt and pepper to taste. Cover and simmer slowly until chicken is tender. Remove bones. Return chicken and broth to stove and simmer.
 
Dumplings:
2 cups flour
4 tsp. baking powder
2 tbsp. shortening
1 tsp. salt
Milk
 
Sift dry ingredients. Add shortening and enough milk until batter is thick. Drop dough by teaspoonful into simmering chicken with broth. Cover. Simmer ten minutes or until done.
 Chili
2 1/2 lbs. ground beef
2 large white or yellow onions, sliced
4 medium banana peppers, diced fine
2 tbsp. chili powder (or less or more)
1 16 oz. can whole tomatoes
1 8 oz. can stewed tomatoes
1 8 oz. can kidney beans, red or dark (or more)
1 8 oz. can tomato soup
16 oz. fresh mushrooms, sliced, or 1 12 oz. can mushrooms
Salt, pepper, parsley flakes
 
Brown meat, onions, peppers and chili powder in big pot. When pink, add canned tomatoes, soup and 3/4 soup can water. Break up whole tomatoes. Cover and simmer at least an hour, stirring occasionally. Drain kidney beans and partially drain mushrooms if canned. Add beans and mushrooms to pot. Cover and simmer 30 minutes. Add salt, pepper to taste and parsley. Serve with cottage cheese, grated cheddar and crackers.
 Deviled Crab
1 lb. crab meat
1 1/2 cups cracker crumbs
3/4 cup chopped celery
3/4 cup chopped onion
1/4 cup chopped parsley
1 tbsp. chopped green pepper
1 tsp. dry mustard
1/2 tsp. salt
2/3 cup butter
1/4 cup heavy cream
Cayenne
 
Mix all. Top with a little butter. Bake 30 to 40 minutes at 350 degrees. Serves 4.
 Fried Squirrel or Rabbit
Meat:
2 squirrels or 1 rabbit, skinned, cleaned and cut up
1/3 cup flour
1/2 tsp. salt
1/8 tsp. black pepper
1/8 tsp. cayenne pepper
Vegetable oil
 
In paper or plastic bag combine flour and seasonings. Shake well to mix. Add meat pieces and shake to coat. In large skillet or Dutch oven, heat 1/8 inch of oil for squirrel, 1/4 inch of oil for rabbit over medium high heat until hot. Add meat and brown on all sides. Reduce heat to low and cover tightly. Cook until tender (35 to 45 minutes for squirrel, 20 to 25 minutes for rabbit), turning once. Remove cover and cook 5 minutes to crisp. Drain meat on paper towels and keep warm while making gravy.
 
Gravy:
3 tbsp. oil (discard remaining oil from cooking meat, use same skillet)
3 tbsp. flour
1 1/2 cups milk
Dash of soy sauce
Dash of Worcestershire sauce
Salt and pepper
 
Over medium heat, stir flour into oil. Add milk and sauces. Cook over medium heat, stirring constantly until thick and bubbly. Add salt and pepper to taste.
 Meatloaf
1 1/2 lbs. ground beef or venison
1 1/2 medium onions, chopped fine
1 egg, beaten
1 small can chopped ripe olives
1/2 cup catsup
1 tbsp. Worcestershire sauce
1 tsp. soy sauce
2 tbsp. parsley
1 tsp. sage
Salt and pepper
Parmesan cheese
 
Mix by hand all ingredients except cheese. Put in loaf pan. Sprinkle cheese on top. Bake 1 hour at 350 degrees.
 Shrimp and Grits
4 slices bacon
Grits for 4 to 6 people
1 to 1 1/2 lbs. cooked, cleaned and shelled shrimp
1 small onion, minced
14.5 oz. can crushed tomatoes with juice
1/2 tsp. ground cayenne pepper or to taste
 
Cook bacon until done but still tender, set aside. Prepare grits, adding onion before starting cook time. When grits are almost done, chop shrimp into halfs, crumble up bacon and add both to grits. Continue cooking until grits are ready. Add crushed tomatoes (juice and all) and cayenne pepper. Serve with scrambled eggs and hash browns.
 Squirrel Stew
2 squirrels, skinned, cleaned and cut up
1 tbsp. vegetable oil
1 1/2 cups water
1 envelope dried onion gravy mix
1 cup dry red wine
2 cloves garlic, minced
1 tsp. ground thyme
1 bay leaf
1 cup chopped onion
1 cup chopped celery
4 cups chopped potatoes and carrots
1/2 cup sour cream
3 tbsp. flour
 
In big pot brown meat in oil. Drain and return to pot. Stir in water, gravy mix, wine, thyme, garlic and bay leaf. Bring to boil. Reduce heat and simmer, covered, 1 hour. Remove bones. Stir in vegetables. Return to boiling. Reduce heat and simmer, covered, 45 minutes or until vegetables are tender. Remove bay leaf. In bowl combine flour and sour cream. Stir 1/2 cup of hot liquid into this mixture. Add mixture to pot. Cook, stirring, until thick and bubbly. Cook 1 minute more. Season with salt and pepper.
 Venison Stew
2 to 3 lbs. deer meat with fat and silverskin removed, cubed in 1 inch pieces
1 1/2 cups water
1/2 cup beer
2 envelopes dried onion gravy mix
1 tbsp. packed brown sugar
1/4 tsp. ground thyme
1 bay leaf
3 tbsp. vegetable oil
1 onion, sliced
6 carrots, cut in 1 inch pieces
6 medium parsnips, cut in 1 inch pieces
8 oz. drained canned corn, peas, garbanzos, your choice
 
Blend water, beer, gravy mix, brown sugar and thyme. Set aside. In Dutch oven brown meat and onion in hot oil over medium-high heat. Add beer mixture and bay leaf. Cover and reduce heat to simmer. Simmer 1 to 1 1/2 hours, stirring occasionally. Add carrots and parsnips. Simmer covered 20 minutes. Add canned vegetables. Simmer 5 to 10 minutes longer. Don't forget to pitch bay leaf before serving.
 
 
 
dotJAMS, JELLIES, SWEET PRESERVES
 
 Apple Butter
2 gal. apples, sliced
2 qt. white sugar
1/3 to 1/2 cup cider vinegar
2 tbsp. cinnamon
2 tsp. ground cloves
 
Mix apples, sugar and vinegar in large sauce pan. Cover and refrigerate overnight. Cook uncovered 2 hours over medium heat, stirring occasionally. Press through colander. Add spices and return to stove. Cook covered slowly 15 minutes. Put in jars and seal.
 Pear Honey
8 cups peeled, cored, chopped pears
1 cup unsweetened pineapple juice
8 cups sugar
 
Pour juice over pears in large pot. Stir in sugar. Bring to boil over medium-high heat. Stir frequently. When at full boil, reduce heat to medium and cook 2 to 3 hours until color and texture of honey. Put in jars and seal.
 Sorghum Molasses
Build a wood fire and scour out a large vat. Press juice from sorghum cane stalks until there is enough to fill the vat. It takes about 20 gallons of extracted juice cooked down to make 2 gallons of sorghum molasses. Stir with a large paddle while cooking until just the right consistency. Go past the point of cloudiness to a dark amber color but do not burn. This usually takes about 2 1/2 hours of cooking.
 
 
 
dotPASTA, POTATOES, RICE
 
 Cheesy Grits
1 1/2 cups grits
6 cups water
1 lb. sharp cheddar cheese, grated
3 eggs, beaten
1 1/2 sticks butter or margarine
3 tsp. savory salt
2 tsp. salt
1 tsp. paprika
Hot pepper sauce to taste
 
Cook grits in water until water is absorbed. Stir in butter, cheese, savory salt, salt and hot pepper sauce. When cheese is melted, add beaten eggs and mix. Bake in 8 x 12 inch pan at 350 degrees for 50 minutes. Sprinkle paprika on top and bake 10 more minutes.
 Egg Noodles
2 1/2 cups flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tbsp. butter
 
In large bowl, stir together flour and salt. Add beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes. On floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes. Allow to air dry before cooking in large pot of boiling salted water 5 to 7 minutes.
 Hot German Potato Salad
1 1/2 lb. red or white potatoes
8 slices good bacon
1 cup chopped onion (green, Bermuda, Spanish or mixed)
1 1/2 tbsp. flour
1 1/2 tbsp. sugar
3/4 tsp. salt
3/4 tsp. dry mustard
3/4 tsp. celery seed
1/4 tsp. black pepper
3/4 cup water
1/3 cup vinegar
 
Place potatoes in medium saucepan in salted water to cover. Bring to boil. Reduce heat, cover and simmer 20 to 25 minutes or until just done. Cool, peel, cut into 1/4 inch slices and set aside. Cook bacon in large skillet until crisp. Remove, reserving 3 tablespoons of drippings. Drain and crumble bacon and set aside. Add onion to drippings. Cook over medium heat until tender. Stir in flour, sugar, salt and spices. Stir in water and vinegar. Cook and stir until thick and bubbly. Add potatoes and bacon, stirring gently 1 to 2 minutes or until heated through.
 
 
 
dotPICKLES, PRESERVES, SAUCES
 
 Chili Sauce
18 tomatoes
6 bell peppers
6 onions
5 cups vinegar
3 cups sugar
2 tbsp. ginger
3 tbsp. salt
1 1/2 tbsp. cinnamon
1 tbsp. dry mustard
1 tbsp. cloves
1 tbsp. nutmeg
 
Mix ingredients. Bring to a boil and simmer 2 hours. Put in jars and seal.
 Chowchow
This recipe makes 12 pints.
 
5 lb. green tomatoes
3 medium sweet red peppers
3 medium bell peppers
4 large onions
1 large head cabbage
3 cups sugar
3 cups white vinegar
1/4 cup salt
1 1/2 tsp. celery seed
1/2 tsp. whole allspice
1/2 tsp. pepper
1/2 tsp. ground turmeric
1/2 tsp. chili powder
 
Coarsely chop vegetables into large pot. Add remaining ingredients. Stir and bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally. Pack into hot jars. Process in hot water bath for 10 minutes.
 Cucumbers and Onions
3 medium cucumbers, sliced
1 medium white or yellow onion, sliced
1/2 cup vinegar
1 tsp. black pepper
1 ice cube
 
Layer cucumber and onion slices in plastic container with lid. Add pepper, vinegar and ice. Shake well. Let sit 2 minutes. Shake again. Remove ice cube. Refrigerate.
 Dill Pickles
30 medium cucumbers
1/2 cup Kosher salt
2 quarts water
2 tbsp. white vinegar
1 tsp. black pepper
4 cloves garlic
1 dried red pepper
1/4 tsp. mustard seed
2 quarter sized slices fresh horseradish
1 tsp. mixed pickling spice
20 sprigs of fresh dill
 
Wash and dry cukes. Stand up in 10 pint jars inserting layers of dill among cukes. Combine salt and water and bring to boil. Remove from heat. Add vinegar and spices. Pour over cukes and dill to cover. Add more salt water if necessary. Cover jars and keep in cool place. Ready in 1 week.
  Piccalilli
This recipe makes 6 pints.
 
Vegetables:
5 lb. green tomatoes, cored and ground
2 bell peppers, ground
3 medium onions, ground
1 or 2 jalapeno peppers (optional)
1/2 cup salt
 
Pickling Solution:
4 1/2 :cups white vinegar
1 1/2 cups sugar
2 tbsp. mustard seeds
1 tbsp. celery seeds
 
Grind and mix vegetables together. Sprinkle with salt. Let sit 3 to 4 hours. Drain in colander, pressing excess moisture out of the mixture. Simmer pickling ingredients for 15 minutes. Add vegetable mixture and bring to a boil. Put in sterilized jars and seal. Process 10 minutes in boiling water bath.
 Pickled Eggs
12 hardboiled eggs, shelled
1 cup cider vinegar
1 1/2 cups pickled beet juice
1 cup finely chopped, pickled beets
1 1/2 small onions, chopped
2 tbsp. brown sugar
1 tsp. salt
6 whole peppercorns
3 whole cloves
1/4 tsp. hole dill seed
1/4 tsp. whole celery seed
1 bay leaf
 
Mix together all ingredients except eggs in saucepan. Cook over medium heat to boil. Lower heat and simmer, uncovered, 4 minutes. Remove from heat and cool to lukewarm. Pour over eggs in container with tight cover. All eggs should be in liquid. Will keep at least 3 weeks in refrigerator. Good chopped in salads or sliced on sandwiches.
 Tomato Catsup
1 gal. tomato juice
1 1/2 cup sugar
3/4 cup vinegar
2 tsp. salt
1 tsp. black pepper
1 cup chopped onion
10 whole cloves
1/4 tsp. cayenne pepper
 
Mix juice, sugar, vinegar, salt and peppers. Add onion and cloves tied up in cheese cloth. Cook over medium low heat until half the liquid is gone and remainder is thick. Put in bottles while hot and seal.
 
 
 
dotSALADS
 
 Betty's Waldorf Salad
8 large apples, cored and chopped
8 celery stalks, chopped
2 cups green grapes or seedless red grapes, halved
1 cup pecans, chopped
4 tsp. lemon juice
1 1/2 cup mayonnaise
 
Combine all ingredients and toss until well mixed. Cover and chill until ready to serve.
 Green Salad with Garbanzos
Salad base:
4 cups Romaine lettuce, torn
1 8 oz. can garbanzo beans, drained
1 cup cherry tomatoes, halved
2 green onions, chopped
 
Vinaigrette:
2 tbsp. balsamic vinegar
1 tbsp. red wine vinegar
1 tbsp. Dijon mustard
1 tsp. light brown sugar
1 garlic clove, crushed
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
3/4 cup extra virgin olive oil
Toss salad ingredients in large bowl and refrigerate until ready to serve. Mix vinaigrette ingredients in container with a tight cover. Stores well in refrigerator. Shake heartily before each use. Sprinkle top of salad with fresh ground black pepper and Parmesan cheese before serving.
 
 
 
dotVEGETABLES
 
 Navy Beans and Ham Hock
2 cups dry Navy Beans or Great Northern Beans
1 to 2 pounds smoked ham hocks or smoked ham shanks
2 onions, chopped fine
6 cups hot water
1 clove garlic, minced
2 large unpeeled potatoes, diced
1 small can diced or pureed tomatoes with juice
1 tbsp. fresh lime juice
Salt and pepper to taste
 
Soak beans over night in refrigerator in 6 cups cold water and 1/4 tsp. baking soda and drain and rinse twice. FOR QUICK SOAK, rinse and sort beans. Add 8 cups hot water. Bring to boil and boil rapidly for 2 minutes. Remove from heat, cover and let stand 1 hour. Drain water from beans and rinse twice. Put drained and rinsed beans back in large pot. Add 6 cups hot water, meat, onion and garlic. Simmer on top of stove with lid tilted. After 30 minutes add diced potatoes and continue simmering. After 30 minutes add tomatoes, lime juice, salt and pepper. Simmer 30 more minutes. Remove bones. Simmer until beans and potatoes are tender.
 
 
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