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| Corn Fritters 3 egg yokes 1 2/3 cup cooked or canned whole-kernel corn 1/2 tsp. salt 1/8 tsp. pepper 1/4 cup sifted all-purpose flour 3 egg whites (stiffly beaten 6 Tbsp. fat or salad oil Beat egg yokes/ then add the corn, salt, pepper, and flour. Fold in the egg whites. Drop heaping Tbsps. into hot fat or oil in skillet. Cook on both sides until golden brown. Creamed Okra and Corn 1/4 cup butter 1 1/2 uncooked corn (cut from cob) 2 cups okra (cut in 1/2 inch slices) 1 tsp. salt 1/8 tsp. black pepper 1/2 cup light cream Heat butter in a med. skillet. Add the corn and cook over low heat until brown. Stir in okra and cover, cook over very low heat 15 mins. Uncover, add salt, pepper, and cream. Cook slowly, stirring constantly until heated. Serve immediately. serves 4 Mama’s Young Peas And Potatoes In White Gravy 3 cups fresh peas 8-10 small new potatoes (scrape peeling off, it is very thin on young potatoes) 1 teaspoon salt (more my be added if needed) 1/4 teaspoon black pepper or as much as you like (the more the better) 2 tablespoons of butter 1 small can of evaporated milk 3 tablespoons of flour Cover peas and potatoes with water. Add salt and pepper. Cook in large pot until tender. Remove enough water from potatoes to mix with flour until fairly thin and pour back into the peas and potatoes. Stir well. Add the butter and evaporated milk and stir until well blended (more water or milk may be added if needed). Cook until the gravy is slightly thick. This is absolutely wonderful spooned over crumbled up cornbread. Eggplant Fritters 1 cup cooked eggplant pulp 1 egg 1/3 cup flour 2 tsp. finely chopped onion 1/2 tsp. salt 2 tsp. baking powder 1/4 tsp. black pepper sugar Boil eggplant until tender. Peel & mash into pulp. Add remaining ingredients & mix well. Drop by tablespoonfuls into a small amount of heated oil. Cook slowly until set & slightly browned on under side. Turn & brown other side. Sprinkle top of each fritter with a small amount of sugar. Serve while hot. Southern Style Collards 1 lb. ham hocks 3 qt. water 1 onion, chopped 5 lb. collard greens, washed, stems removed 2 tbs. sugar salt & pepper to taste Place water and ham hocks in a large pan. Bring to a boil. Reduce heat, cover & cook until meat is tender (approximately 1 hr). Cut collard leaves in half & place in boiling broth. Add onion, sugar, black pepper & salt . Cover, reduce heat, and simmer on medium heat until collards are tender (approximately 2 hrs). Pan Fried Squash 6 yellow squash 1 chopped onion 1/2 cup bacon drippings 2 tbs. salt 1 tsp. black pepper Wash squash & cut into slices. Put in a large saucepan with 2 TBS salt. Cover with water & boil until squash is tender. Drain well. Sauté onion & bacon drippings in a large skillet. Add squash & black pepper. Cook over medium high heat, stirring constantly with a spatula, until squash begins to brown. More salt & pepper may be added if desired. Serve while hot. Corn Fritters 3 egg yolks, beaten 1 2/3 cups whole kernel corn 1/2 tsp. salt 1/8 tsp. pepper 1/4 cup flour 3 egg whites, beaten stiff 3 TBS canola oil 1 tsp. sugar Beat egg yolks until light. Add corn, salt, flour, pepper, & sugar. Mix well. Fold in stiffly beaten egg whites. Drop by spoonfuls into hot fat & fry until done. Candied Yams 6 sweet potatoes 1/2 cup margarine 1 cup brown sugar 2 tbs. vanilla extract 1/4 cup water Preheat oven to 350°. Boil potatoes in skins until about half done. Drain water from potatoes , remove skins, & cut in lengthwise slices. Place slices in a greased baking dish & dot with margarine. Make a syrup by boiling together brown sugar, water, & vanilla. Pour over potato slices. Bake 45-50 minutes, basting frequently with syrup. Cook until potatoes are transparent. Baked Beans 3 cans pork & beans 1/2 cup catsup 1/2 cup barbecue sauce 1 chopped onion 1 TBS mustard 1/4 cup sugar 1/2 cup brown sugar 1/4 cup syrup Combine all ingredients. Pour into a baking dish. Bake at 350° for 1 hour. You may add ( to the mixture)1/2 lb. browned & drained ground chuck or browned & drained pork sausage if desired. |
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| Scalloped Potato Bake 8 cups thinly sliced potatoes 1/4 cup chopped onion 1 can (10-1/2 oz.) cream of mushroom soup 1can (10-1/2 oz.) cream of celery soup 1 cup milk Spread 4 cups potatoes in bottom of greased 12 by 7-1/2 by 2-inch baking dish. Combine remaining ingredients (salt and pepper if desired). Pour one half of the soup mixture over potatoes. Repeat layers. Cover and bake at 350 degrees for 1 hour. Uncover and bake 30 minutes longer. Serves 8. Spinach Quiche 10 oz. pkg. frozen spinach 1/4 tsp. mustard 2 cups cheddar cheese, grated 1/2 tsp. salt 1/2 cup margarine, melted 3/4 cup all purpose flour 1/2 cup evaporated milk 1/2 tsp. garlic powder 1 tsp. sugar 1 tsp. salt 1/2 cup half & half 1/2 tsp. nutmeg 1 cup chopped green onions 3 eggs, slightly beaten Cook spinach according to package directions. Drain well & press to remove excess moisture. Set aside. Combine grated cheddar cheese, mustard, 1/2 tsp. salt, melted margarine, flour, garlic powder, & sugar. Mix well & press evenly into a pie plate. Combine Milk, half & half, nutmeg, chopped green onions, & 1 tsp. salt. Add slightly beaten eggs & mix well. Add prepared spinach to mixture. Cook over low heat for about 5 minutes. Pour into pie plate over cheese mixture. Bake for 15 minutes @400°, Reduce heat to 325 ° & bake 15 to 20 minutes longer, or until browned. Stewed Turnips 8 to 10 turnips 1 tsp. garlic 1 tbsp. butter 1 lg. onion, chopped Salt & pepper to taste 1 tsp. parsley Boil peeled and cubed turnips until tender. Sauté onions in butter until clear. Add garlic, parsley and drained turnips. Cook until soft. Harvard Beets 4 tbs.sugar 4 tsp.cornstarch 6 tbs.vinegar 6 tbs.beet juice salt and pepper to taste 4 tbs.butter 4 cups diced beets mix sugar with cornstarch,vinegar,beet juice,salt,pepper and butter in a 2 quart saucepan.bring to a boil,then add beets.serve hot.makes 8 servings. Spaghetti Squash Pie 8 cups spaghetti squash,cooked 2 8-oz cans tomatoe sauce 2 tbs.tomatoe paste 1 cup romano cheese,grated 1 lb.ground venison 2 9-inch pie crusts 4 eggs salt ans pepper to taste mix cooked squash with sauce,past,cheese and cooked venison.turn out into pie shells.beat eggs and pour over squash mixture.season to taste.bake at 350 degrees for 25 to 30 minutes. makes 8 servings Baked Cabbage With Apples 1 medium head cabbage, coarsely chopped 2 cups apples, sliced, peeled 1/3 cup sugar 1 cup of fine bread crumbs 6 tablespoons butter, melted Drop chopped cabbage in boiling water and cook 3-5 minutes. Until slightly tender but still crunchy. Drain well. Layer cabbage and apples in a 2 - quart casserole, sprinkling sugar and bread crumbs on each layer. Pat top layer flat before adding last crumbs. Pour melted butter over top of casserole. Cover and bake at 350° For 45 minutes, or until hot throughout. Remove cover during last 15 minutes. Yield : 4 to 6 servings. Candied Butternut Squash 1 large butternut squash, quartered lengthwise 1/4 cup melted butter 1/4 cup honey 1/2 cup finely chopped pecans 1/4 teaspoon cinnamon Scoop seeds out of butternut squash. Arrange butternut squash pieces, cut-side down, in a large baking dish. Pour hot water in the baking dish to a depth of about 1/4-inch. Bake butternut squash at 350° for 50 to 60 minutes, or until tender. Cool squash; peel. Cut squash into 1/2-inch slices and place in a 9x13x2-inch baking dish. Pour butter and honey over squash, then sprinkle with pecans and cinnamon. Return to oven and bake for 15 to 25 minutes, until butternut squash is glazed and hot. |
| Peanut Crunch Sweet Potato Casserole 3 cups cooked riced sweet potatoes 2 tablespoons butter 1/2 cup warm milk 1/2 teaspoon salt miniature marshmallows 1/2 cup chopped peanuts Add butter and salt to warm milk; stir until butter is melted. Blend with potatoes; beat until light and fluffy. Add more milk, if needed. Pile potatoes into a buttered casserole. Preheat oven to 375°. Bake casserole 20 minutes. Generously top with miniature marshmallows and chopped peanuts. Return to oven and heat until marshmallows are lightly browned. Sweet Potato Casserole serves 6 to 8. |
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