choclatechef
Washing Up
Smothered Chicken
1 large chicken, cut up
2 large onions
1 cup cooking oil or bacon grease
All purpose flour
Seasoning salt and pepper
Green onion tops
1 ½ qts water or water mixed with chicken broth
Dredge seasoned chicken in flour and brown in oil. Remove and brown onions in oil. Put chicken back in the pot and add 1 ½ quarts water. Let cook until chicken is tender, stirring to be sure it does not stick. Should be a thick gravy. Ten minutes before serving, add chopped onion tops.
Buttermilk Pie
1 -9 inch pie shell (homemade or frozen--deep dish)
3 eggs
1 stick softened butter or margarine
2 cups sugar
3 tablespoons flour
1 cup buttermilk
1 1/2 teaspoons vanilla
dash (1/8 teaspoon) nutmeg
Beat eggs slightly, mix together flour and sugar and add to eggs. Mix in butter, buttermilk, vanilla and nutmeg. Mix until well blended. Pour into shell and bake 350 degrees until golden brown.
PASTA SALAD
1 pkg. 'curly' pasta
1 large green bell pepper (chopped)
1 medium onion (chopped)
2-3 firm tomatoes (chopped)
1 can sliced black olives
1 1/2 cups diced Cheddar Cheese
1-2 bottles Zesty Italian Dressing
Cook pasta according to directions (I like mine a little firm) Cool. Mix all other ingredients together & add to pasta. Then pour dressing over & toss to saturate the pasta. This will need a large bowl with lid, as you need to stir every now & then to make sure the flavors blend well.
Catfish Stew 15--20 generous portions.
10--12 pounds catfish, dressed
10 pounds potatoes
2 pounds thin sliced breakfast bacon
3 1/2 pounds onions
salt and pepper
tabasco sauce
1 cup water
Fry the bacon, crumble, set aside and reserve drippings. Peel and slice potatoes and onions. pour one half of bacon drippings into large pot--with tight fitting lid. Place a layer of potatoes, a layer of onion, and a layer of fish. continue to alternate layers until ingredients are used up. Add salt, pepper, dash of tabasco, water, and crumbled bacon over each layer. place lid on pot. when pot gets hot, lower heat and cook 4 1/2--5 hours. Do not stir.
Canned Spicy Tomato Soup
1/2 bushel tomatoes
1 garlic clove
7 onions
1/2 lb. butter
14 strips of celery
1/4 cup salt
14 strips of parsley
1/2 teaspoon pepper
14 bay leaves
1 1/2 cup brown sugar
21 cloves
2 cup flour
Combine the first 7 ingredients in a large kettle and simmer until soft, then press through a sieve. Add the butter, salt, pepper and brown sugar and cook for 10 minutes. Mix flour with enough water to make a thin paste. Add to the tomato mixture and bring to a boil. Put into hot, sterilized jars and seal. Process pints for 20 minutes and quarts for 30 minutes at 10 pounds pressure.
1 large chicken, cut up
2 large onions
1 cup cooking oil or bacon grease
All purpose flour
Seasoning salt and pepper
Green onion tops
1 ½ qts water or water mixed with chicken broth
Dredge seasoned chicken in flour and brown in oil. Remove and brown onions in oil. Put chicken back in the pot and add 1 ½ quarts water. Let cook until chicken is tender, stirring to be sure it does not stick. Should be a thick gravy. Ten minutes before serving, add chopped onion tops.
Buttermilk Pie
1 -9 inch pie shell (homemade or frozen--deep dish)
3 eggs
1 stick softened butter or margarine
2 cups sugar
3 tablespoons flour
1 cup buttermilk
1 1/2 teaspoons vanilla
dash (1/8 teaspoon) nutmeg
Beat eggs slightly, mix together flour and sugar and add to eggs. Mix in butter, buttermilk, vanilla and nutmeg. Mix until well blended. Pour into shell and bake 350 degrees until golden brown.
PASTA SALAD
1 pkg. 'curly' pasta
1 large green bell pepper (chopped)
1 medium onion (chopped)
2-3 firm tomatoes (chopped)
1 can sliced black olives
1 1/2 cups diced Cheddar Cheese
1-2 bottles Zesty Italian Dressing
Cook pasta according to directions (I like mine a little firm) Cool. Mix all other ingredients together & add to pasta. Then pour dressing over & toss to saturate the pasta. This will need a large bowl with lid, as you need to stir every now & then to make sure the flavors blend well.
Catfish Stew 15--20 generous portions.
10--12 pounds catfish, dressed
10 pounds potatoes
2 pounds thin sliced breakfast bacon
3 1/2 pounds onions
salt and pepper
tabasco sauce
1 cup water
Fry the bacon, crumble, set aside and reserve drippings. Peel and slice potatoes and onions. pour one half of bacon drippings into large pot--with tight fitting lid. Place a layer of potatoes, a layer of onion, and a layer of fish. continue to alternate layers until ingredients are used up. Add salt, pepper, dash of tabasco, water, and crumbled bacon over each layer. place lid on pot. when pot gets hot, lower heat and cook 4 1/2--5 hours. Do not stir.
Canned Spicy Tomato Soup
1/2 bushel tomatoes
1 garlic clove
7 onions
1/2 lb. butter
14 strips of celery
1/4 cup salt
14 strips of parsley
1/2 teaspoon pepper
14 bay leaves
1 1/2 cup brown sugar
21 cloves
2 cup flour
Combine the first 7 ingredients in a large kettle and simmer until soft, then press through a sieve. Add the butter, salt, pepper and brown sugar and cook for 10 minutes. Mix flour with enough water to make a thin paste. Add to the tomato mixture and bring to a boil. Put into hot, sterilized jars and seal. Process pints for 20 minutes and quarts for 30 minutes at 10 pounds pressure.