VEGETABLE BAKE

1 Bag Frozen Vegs.
8oz. Sour Cream
1 Can Cream Of Chicken Soup
10oz. Cheddar Cheese

Spray a casserole dish. In a medium bowl mix all ings. together. Top with cheese and bake on 300 for 30 minutes. Watch or the cheese will get hard on top. Don't let scorch.

ITALIAN CABBAGE

1 Lb. Sausage
1 Medium Head Of Cabbage
1 Can (16)oz. Tomatoes with Juice

Cut up cabbage and place in pan for boiling. Break up sausage over cabbage after sauteing. Cover with tomatoes and bring to a boil.  Cook on low until cabbage is tender about 11/2 hours.

FELICIA'S FRENCH GREEN BEANS

1 or 2 Cans French Green Beans, drained if using chicken broth
1 Teaspoon Cooking Oil
Dash of Hot Pepper, do not add to much
Lawery's Seasoning Salt do not add to much of this as they sure will be salty
Chicken Broth

Drain beans, add 1/2 cup chicken broth to beans. Add cooking oil. Then add the seasoning salt, making sure you do not over salt as the chicken broth has a lot of salt in it. Add the red pepper, or this can be left out. Cook for around 10 minutes. If there is to much broth ,then just drain it off. If you do not have any broth then just use the water the beans were in. Drain most of the water off when serving. These are so good to fix with turkey breast. You can about eat the whole can yourself. These are not very fattening. You can leave the oil out if you want or use some olive oil.

OLD TIMEY BOLOGNA AND CABBAGE DISH

1 Lb. Bologna, cut into 1/4 inch slices
1 Small Head Of Cabbage, shredded, around 8 cups
4 Potatoes, peeled. cut into 1/2 inch slices 
4 Carrots, thinly sliced
2/3 Cup Chicken Broth
Salt, Pepper
Mustard

Brown both sides of bologna in a deep skillet (like a wok) over medium heat. Add cabbage, potatoes, carrots, broth, salt and pepper. Stir with fork. Cover and cook over low heat 40 to 50 minutes until vegetables are tender. Serve with mustard. You can make smaller amounts of this. Don't have to use a whole lb. of bologna. Just fix what ever you like. Serve with plain yellow mustard.

SOUTHERN BBQ POTATOES

1Pack of Bacon Bits or 5 Slices Bacon, cooked and crumbled
2 Unpeeled Large Potatoes, washed good
3 Tablespoons Olive Oil
1 Teaspoon Garlic Powder
1/2 Teaspoon Salt
1 Teaspoon Black Pepper
1/4 Cup Barbecue Sauce
1 Cup Shredded Cheddar Cheese
1/2 Sour Cream  Or Ranch Dressing for Dipping

I like to use the real bacon pieces that is found at Walmart next to the salad dressings that is in the bottle. These bacon pieces are real and are the Great -Value Brand in a small bag. If you have any left over make sure you put them in the ref. as they will mold in no time at all. Pre- heat oven to 400. Line a baking sheet with foil and then spray lightly with cooking spray. Cut the potatoes into 1/4 inch slices and then tossin a large ziplock bag with the olive oil, garlic powder ,salt and pepper so all the potatoes will be coated. Arrange the potatoes in a single layer on the baking sheet. Let bake until lightly browned around 15-20 minutes. Brush with barbecue sauce, then top with the shredded cheese and bacon bits. Put back in oven and let bake until the cheese melts.  Can put sour cream or ranch dressing on top of them or on the side to dip in.

POTATO SALAD

This recipe makes a lot of potato salad. If you do not need this much then just adjust it down to what ever you need to make.

5 Lb. Bag Potatoes, peeled and diced
3/4 Quart Jar Kraft Mayo or Great Value Brand(Walmart)
2 Large Diced Onions
8 Eggs, peeled, boiled and diced
11/2 Cups Bread and Butter Pickles

Dressing:
1/4 Teaspoon Celery Salt
2 Tablespoons Mustard
4 Tablespoons White Sugar
21/2 Teaspoons Apple Cider Vinegar
1 Teaspoon Salt
1/2 Teaspoon Pepper
1 Small Can Evaporated  Cream

Mix all the dressing ings. together in a medium bowl. Cook potatoes and drain off water. Mix potatoes, mayo, onions, boiled eggs and pickles together. Pour the dressing over the mixture and mix well. Ref. until read to serve. I like to add a little of the pickle juice to my potato salad and can also add bread and butter pickle juice to your cole slaw. Make a real good flavor.

BUBAT FOR TURKEY

Bubat is used sometimes instead of dressing when fixing turkey. It can be fixed in a pan or put in the cavity of the turkey instead of dressing. if putting in the cavity line it with double cheesecloth.


1 Cup Flour
1 Cup Raisins
Pinch Salt
2 Tablespoons Sugar
2 Tablespoons Baking Powder
2 Eggs
1/2 Cup Milk
2 Tablespoons Melted Butter

Sift dry ingredients and add raisins. Add beaten eggs, milk and melted butter. Mix. Bake in pan on 350 for 30 minutes. Slice, cover with gravy and serve with turkey.

SQUASH FRITTERS

Altho the gardens are over you can still buy these small yellow squash in the grocery stores. These fritters are so good to eat as a side dish.

4-6 Small Yellow Squash, grated
1 Medium Onion, grated
11/2 Tablespoons Salt, can use less
1 Cup Self-Rising Flour
1/2 Cup Corn Meal
2 Eggs
1/2 Cup Sour Cream

Grate squash  and onion in a medium bowl. Sprinkle with salt. Stir in remaining ingredients, mix well. Form mixture into patties and fry in preheated skillet. Watch as they will brown real quick.

FRIED GREEN TOMATOES WITH BASIL SAUCE

6 Hard Green Tomatoes, sliced 1/4 inch thick
Kosher Salt
Freshly Ground Black Pepper
3/4 Cup Flour
1/4 Cup Buttermilk, shake good
Dash Hot Sauce
1/4 Cup Yellow Cornmeal
11/2 Cup Pankio Bread Crumbs
Vegatable oil for fring

Wash tomatoes, then slice. Season with salt and pepper. Place flour on a plate. Wisk together the buttermilk and hot sauces in a bowl and then pour out in another plate. Take one slice of tomato and put in the flour and then in the buttermilk mixture and then in the panko bread crumbs. Put on a sprayed baking sheet or parchment paper. Repeat until all slices are done. Heat 3/4 inch of veg. oil in a large skillet. Place the tomato slices in the oil . Fry until slices are golden brown. around 2 minutes per side. Using a slotted spoon put the tomato slices on a cookie sheet lined with a paper towel until all are fried. Turn the oven on to 200 and keep warm. Do not let oven get to hot or the towels may burn. Next make the sauce. Put the sauce over each tomato.

Basil Sauce:
2 Cups Loosely Packed Fresh Basil Leaves
1 Cup Mayonnaise
2 Tablespoons Fresh Lemon Juice
1 Tablespoon Creole or Hot Mustard
Kosher Salt
Freshly Ground Black Pepper

Pulse the basil, mayonnaise, lemon juice and mustard in a food processor fitted with a metal balde until smooth. Then put in a small bowl. Season with salt and pepper. Can be made one day ahead. Cover and keep ref.

ONION PIE

2 or 3 Very Large Valadia Onions, cut up
2 Sleeves Ritz Crackers, crushed
2 Sticks Butter, melted
1 Pack of Bacon, fried and drained, cut in small pieces
2 Boxes Whipping Cream, pint size
6 Eggs
2 Packs Moz. Cheese, shredded

Preheat oven to 400. Bake 15 minutes on 400 and then turn down ot 350 and bake for 30 minutes or until eggs are done.
Spray a 9 x 12 pan and sit aside. Melt one stick of butter and put in bottom of pan. Crush 2 sleeves of ritz crackers and put over butter in pan. Cut bacon in small pieces and put in a pan and fry but not until it is hard. Drain off grease. Sit aside. Melt another stick of butter or marg. in a skillet and add the chopped onion. Do not chop them real small. Cook on low utnil no longer crisp. Then add the cooked bacon together. Put the onions and bacon over the ritz crackers. Beat the six eggs and add the whipping cream and put this over the bacon mixture. Spread the cheese over this and bake for 30 minutes or until done. May not take that long. You can put the egg mixture in and then bake a little while so it will get done and then add the cheese later. Put foil on this so the cheeses will not scorth or get hard. If they get hard it will cause it to taste burned So watch the cheese. Cut in slices and serve.

BAKED HOT DOGS

8 Hot Dog Buns
8 Hot Dogs
Mayo
Mustard
Relish, if you like
1 Small Onion, finely chopped
1 Can Armor Chili with Beans or any brand chili
1 Bag Shredded Cheddar Cheese

Line a 9 x 12 long pan with foil. Spray with cooking spray. Put the buns on it and then add the hot dogs, spread on the mayo and mustard and then add the relish and then chili. Sprinkle the cheese on top. Cover and bake on 350 for 45 minutes. So messy but so good...

ROASTED BROCOLLI

2 Lbs. Brocolli or 2 Large Bunches, cut into large florets
5 Tablespoons Olive Oil
11/2 Teaspoons Kosher Salt
1/2 Teaspoon Fresh Ground Black Pepper
4 or 5 Cloves Garlic, peeled and sliced
1 Lemon


Wash the brocolli and make sure it is dryed good so it will get crisp. Cut into florets. Put on a cookie sheet. Toss with all but (1 teaspoon of the olive oil), salt and pepper. Then add the garlic. Toss again. Roast in oven on 350 or 400 until crisp and the stalk is lightly brown. Watch and don't let burn. Take out of the oven and squeeze the juice of 1 lemon over them. Add 1.5 of the rest of the olive oil and then add 1/3 cup freshly grated Parmesan Cheese. You can also julienne fresh basil and mix in with this. Toss and serve.

SOUTHERN TOMATO GRAY

Heat one tbsp. bacon drippings and one tablespoon olive oil. Add two tablespoons flour and stir constantly until floured starts to turn golden brown. Add one pound diced fresh or canned tomatoes or can use a half can or more of tomato juice.Keep stirring until tomatoes and flour mixture are well incorporated. Add liquid. You can add water or stock. Chicken stock is good. Add as much as you need to achieve the desired consistency. Around 2 cups. Keep stirring until the gravy is smooth. Taste for seasoning and adjust. If the tomatoes are acidic, add a little honey to balance along with salt and fresh ground black pepper. Good over meats or hot biscuits.

SMOKED SAUSAGE CASSEROLE

1 To 2 Lbs. Smoked Sausage
1(10oz.) Cream of Onion Soup

21/2 Cups Milk
21/2 Cups Uncooked Pasta
1 Cup Frozen Peas
1 Cup Shredded Mozzarella Cheese
1 Can French Fried Onions

Preheat oven to 375º. Lightly grease a 3 qt. casserole and set aside. Cut sausage into bite-size pieces and lightly brown over med. heat in a skillet. Drain. Combine soup and milk in a separate bowl and wihisk till smooth. Pour into the sprayed casserole dish. Stir in pasta, sausage, peas and half of the cheese and onions. Cover tightly with foil and bake for 45 minutes. Uncover and sprinkle with the remaining onions followed by the remaining cheese. Leave uncovered and bake until golden brown 5-6 minutes. Let rest for 10 minutes before serving.

YAKA SOBA

1 Head Cabbage, cored and quartered


1 package bacon, chopped
Reserve 2 Spoonsfuls of Bacon Grease
8-10 oz. Thin Spaghetti or Regular Spaghetti
Garlic Salt
Onion Powder
Pepper
Soy Sauce

Place the quartered cabbage into a large pot and cover with water. Bring to a simmer and cook to desired tenderness. But slightl crispy.
No one likes soggy cabbage. Drain cooked cabbage well and
cut into bit size pieces. Then cook the bacon in a frying pan until crispy. While the cabbage and bacon is cooking bring a large pot of salted water to a boil. Cook pasta in the water until aldente. Place drained cabbage, bacon and reserved bacon grease around 2 spoonsful and pasta in a large bowl. Toss well. Sprinkle welll with garlic salt, onion powder and pepper. Add enough soy sauce to coat noodles but not to much. Toss well and taste, adding more seasoning or soy sauce if you need it. Serve at once. Can put a bottle of soy sauce on the table for those who like more.

STEFEN B. BAKED POTATO DISH

3 Baking Potatoes, baked
2 Chicken Breasts, baked and deboned
1/2 Cup Bell Peppers, diced or strips
1 Medium Onion, chopped
1 Pack Shredded Cheddar Cheese
1 Jar Salsa
1 Tub Sour Cream
1/4 Stick Butter or Marg.

Bake the potatoes and then cut them up in chunks. Sit aside. In a skillet add the butter and stir fry the onion and pepper until soft.  Take the chicken and dice or chunk it up. Add the cooked chicken breasts. Next add the potato and stir. Take this mixture out and put in a 8 x 8 sprayed pan. Put cheddar cheese over top of this and put in oven and bake until cheese is melted. Take out of oven and put in plate then add the salsa and sour cream to it. Can also use steak pieces instead of the chicken.

CREAMED PEAS AND MY PEA TALE

A few years back we had to go to Florida to pick up my son from a summer collage corase. We stopped in Ga. to stay at a motel and rest and when we were leaving there was a farmers market near it so we went to it to get me some fresh Collard Greens. They had these big long purple things that looked like beans. So being from Ky. I thought I knew all about beans as we have a garden almost ever year. I ask this lady what kind of beans those were. She looked at me like I had lost it and said, honey, those are not beans they are peas. I said peas. I have never seen any peas that look like that. They are purple hull peas and you shell them out and fix them like beans. Boy was I embarrased. But here in Ky. we don't grow those type of peas. We grow salad peas like the canned ones in the store. But trust me fresh creamed peas are so good. So if you happend to be where you can get any get you about 4 lbs. and cook them like pinto beans. They are so good. There is the purple hull pea and the lady peas or black eye peas.

3-4 Cups Fresh Cream Peas or frozen Purple Hull Peas or Dried or Frozen Black Eyed Peas
6 Slices Salt Pork, cut up
Water
1 Teaspoon Salt
1 Teaspoon Ground Black Pepper


In a large kettle add the peas. If they are dried peas look them and then wash before putting them in the kettle. Add water to come up over the top of them. Add the salt pork. Cook on medium high for 1 to 2 hous or until tender. Taste when done and add the salt on the last 20 minutes if they are not salty enough then add the pepper. Eat with the hot water cornbread fritters. You can find the frozen peas at Walmart or the dried ones there to. But fresh peas are the best. It takes a lot when you buy them as you have to shell them out.

THE CREAMEST EVER MACARONI AND CHEESE

1Lb. Box Dried Elbow Macaroni

4 Tablespoons Unsalted Butter

4 Tablespoons Flour

1 Teaspoon Salt

1/4 Teaspoon Pepper

1/4 Teaspoon Paprika

1/4 Teaspoon Dry Mustard

2 Cups Milk

2 Cups Shredded Cheddar Cheese

Put a large pot on the stove and fill half full with water and bring to a boil using high heat. Add the macaroni. Let cook. In another kettle on low heat melt the butter. While the butter is melting, measure out and combine the flour, salt, pepper, paprika and dry mustard in a small dish or bowl. When butter has melted, add the flour mixture to the butter and use a whisk to combine to make your roux. Continue whisking and slowly add the milk, wisking to combine all the ings. Turn up the heat just a little and wisking often, thicken the mixture. It might bubble but don't let it boil just thicken. When thickened, remove from the heat and add the shredded cheese using the wisk to combine and break up the cheese.

Drain the macaroni but do not rinse as the starch helps the cheese stick to the noodles. Place in a large bowl and pour the cheese sauce over the macaroni and stir to coat well. Serve while this is hot. Can use american cheese, cheddar or swiss cheese for the sauce. I like to use the american cheese.

 

 

ALMOST LIKE KFC COLESLAW

DRESSING:
1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper

SLAW:
1 head of cabbage
1 medium carrot (about 1/4 cup)
2 tablespoons minced onion

Chop cabbage into chunks and run through your food processor, or chop fine.
Combine all of the dressing ingredients in a large bowl, whisk well.
Combine cabbage, carrots, and onion and toss well. Pour dressing over the slaw and turn to coat well.
Cover and refrigerate for at least 4 hours before serving to allow the cabbage to soak up the marinade. Overnight is best.
Serves 10 to 12.

SWEET POTATO MARSHMALLOWS

4 Large Sweet Potatoes 
2/3 Cup Brown Sugar, packed
2 Tablespoons Orange Juice
1 Teaspoon Orange Zest
1/2 Teaspoon Nutmet
2 Cups Sweetened Shredded Coconut
1/2 Cup Regular Sugar
1 Teaspoon Cinnamon
1 Bag Large Marshmallows

In a 350 oven, bake the potatoes until they are tender then peel them and mash them. Or if you are pressed for time just cook them on them on a stove (put water up to the top of them)until tender and then peel. Stir in brown sugar, orange juice, zest and nutmeg. In a separate bowl toss the coconut and the regular sugar and cinnamon. Press the mashed potatoes around each marshmallow and make a 2 or 3 inch ball. Then roll the balls in the coconut mixture and bake for 15 to 20 minutes. Watch as the expanding marshmallows may cause them to burst open.