Most people when you say liver think you have lost it. You mean you eat liver. Oh yeh, and they are so good. They are a good source of iron.
2 LBS. BEEF OR PORK LIVER
FLOUR
SALT AND PEPPER
OIL
ONIONS
I take my liver and put in a bowl with a little salt added to the water and sit them in the ref. to get most of the blood out of them. Then i rewash them for around 2 more times until they are light color. To me this gives them a better taste. Take the liver and if they are big slice them in the middle in half. Put some oil in a large skillet as you do not want to crowd the liver. Heat the oil. Put some flour on a plate. Take a slice of the liver and salt it and then dredge it in the flour which you have on a plate. Turn over and do the other side. Put in the skillet. Do all of the liver until the skillet is full. Turn the stove down to medium as the trick is not to scorch the liver. Let fry for around 30 minutes or until done. If you like you can slice up some onions and let them fry with the liver. Let them fry slow. Good with fried potatoes and macaroni and cheese.
Wednesday, July 14, 2010
HAMBURGER HOT DISH
1LB. GROUND CHUCK
2 CANS TOMATO SOUP
1 CAN WHOLE KERNEL CORN (drained)
1 MEDIUM ONION
1/2 CUP BROWN SUGAR
1 TO 2 TEASPOONS GARLIC SALT (or to your taste)
In a bowl put the diced oninons in it. Put a small amount of oil in a skillet and add the hamburger and onions. Make sure the meat is done but not burned. Drain. Add the tomato soup, corn, brown sugar and garlic salt.
Simmer on low for 10 to 15 minutes.
2 CANS TOMATO SOUP
1 CAN WHOLE KERNEL CORN (drained)
1 MEDIUM ONION
1/2 CUP BROWN SUGAR
1 TO 2 TEASPOONS GARLIC SALT (or to your taste)
In a bowl put the diced oninons in it. Put a small amount of oil in a skillet and add the hamburger and onions. Make sure the meat is done but not burned. Drain. Add the tomato soup, corn, brown sugar and garlic salt.
Simmer on low for 10 to 15 minutes.
DELEINE'S COLE SLAW
This is just a simple way to make cole slaw that my cousin makes and it is so good. Almost like KFC.
1 HEAD OF CABBAGE
1 CARROT
KRAFT MAYO
SUGAR
Wash cabbage and carrot. May not have to use the whole head. Put the cabbage in a food processer and process. Put in a medium sized bowl. Next process the carrot. If there is to much carrot do not use all of this as she said she did not put that much carrot in hers. In another bowl mix your mayo and sugar together good. Pour over the cabbage mixture and stir good. Put in ref. let set awhile and restir. Do not use Miracle Whip. Keep ref. until ready to serve.
1 HEAD OF CABBAGE
1 CARROT
KRAFT MAYO
SUGAR
Wash cabbage and carrot. May not have to use the whole head. Put the cabbage in a food processer and process. Put in a medium sized bowl. Next process the carrot. If there is to much carrot do not use all of this as she said she did not put that much carrot in hers. In another bowl mix your mayo and sugar together good. Pour over the cabbage mixture and stir good. Put in ref. let set awhile and restir. Do not use Miracle Whip. Keep ref. until ready to serve.
A NEW KIND OF BREAD?
While I was visiting my son in Nashville we were making dinner for the night and was in a hurry as we were running late. I was in the process of making a big kettle of chicken and dumplings and also trying to get other dishes together. To me chicken and dumplings are no good unless you have cornbread to eat with them.
So I got my stuff together to began making the bread. I told my son to hand me the cornmeal and he reach me a bag. I was in a hurry so I just measured out almost a cup full and put in the bowl with the egg and flour. I stirred it up with the milk and poured it in the pan. As I was pouring it I thought there was something about it that just didn't look quite right but I put it in the oven anyway.
I got to noticing how it had raised up in the middle very big. So I browned the bread and turned it out on a cutting board to cut it. I began to cut it and I knew something sure was strange about it.
After baking bread for around 30 years I knew that bread should have cut like a whiz. It would not cut. I told my son this cornmeal must be old as this bread won't even cut. So I got a larger knife and tryed it. When I got it cut it looked like biscuit instead of cornbread.
I began to laugh and ask him what kind of cornmeal had he handed me. He said Martha White which we all use. He had thrown the bag in the trash can so he got it out and looked at the bag and guess what. He began to laugh and laugh. It was Martha White flour not cornmeal. So I had mixed up 11/2 cups of flour for meal and around another cup of flour for the flour. 1 egg and milk. Now that was some eating. It was crunchy on the outside like cornbread and soft in the middle like biscuits. We just tasted it and thru it in the trash. I sure don't like to waste but that was one time I was glad to get rid of a new un-recipe. lol.
Maybe I invented a new kind of bread. I had heard my mom years ago talking about a bread they made in the old days called batter-bread that was made in a iron skillet like biscuits. Maybe that was what that was but take my advice it sure did not taste good. From now on look at your bags before measuring. With the Martha White cornmeal and flour bag looking so much alike you can sure get mixed up. They have all had a good laugh over it. Now that would have sure been somthing if I had used cornmeal to make up the dumplings. I just wonder what those would taste like lol. It's a good thing that I have mine in two seprate containers here at home or I would be making more goofy recipes.
I am not braging but everyone loves my cornbread. The trick to good cornbread is the oil in the bottom of the pan and stirring it. A friend told me a long time ago the more you stir it the better it is. That is sure right. Just don't be on a diet when you eat it.
I love it in a cup with cut up onions, black pepper and milk. Have you ever had that for bread and milk. Try it sometimes.
That's like putting sliced cucumbers and onions in milk with salt and pepper in them and letting them sit in the ref. awhile before eating. I guess it is just one of those mountain recipes.
So I got my stuff together to began making the bread. I told my son to hand me the cornmeal and he reach me a bag. I was in a hurry so I just measured out almost a cup full and put in the bowl with the egg and flour. I stirred it up with the milk and poured it in the pan. As I was pouring it I thought there was something about it that just didn't look quite right but I put it in the oven anyway.
I got to noticing how it had raised up in the middle very big. So I browned the bread and turned it out on a cutting board to cut it. I began to cut it and I knew something sure was strange about it.
After baking bread for around 30 years I knew that bread should have cut like a whiz. It would not cut. I told my son this cornmeal must be old as this bread won't even cut. So I got a larger knife and tryed it. When I got it cut it looked like biscuit instead of cornbread.
I began to laugh and ask him what kind of cornmeal had he handed me. He said Martha White which we all use. He had thrown the bag in the trash can so he got it out and looked at the bag and guess what. He began to laugh and laugh. It was Martha White flour not cornmeal. So I had mixed up 11/2 cups of flour for meal and around another cup of flour for the flour. 1 egg and milk. Now that was some eating. It was crunchy on the outside like cornbread and soft in the middle like biscuits. We just tasted it and thru it in the trash. I sure don't like to waste but that was one time I was glad to get rid of a new un-recipe. lol.
Maybe I invented a new kind of bread. I had heard my mom years ago talking about a bread they made in the old days called batter-bread that was made in a iron skillet like biscuits. Maybe that was what that was but take my advice it sure did not taste good. From now on look at your bags before measuring. With the Martha White cornmeal and flour bag looking so much alike you can sure get mixed up. They have all had a good laugh over it. Now that would have sure been somthing if I had used cornmeal to make up the dumplings. I just wonder what those would taste like lol. It's a good thing that I have mine in two seprate containers here at home or I would be making more goofy recipes.
I am not braging but everyone loves my cornbread. The trick to good cornbread is the oil in the bottom of the pan and stirring it. A friend told me a long time ago the more you stir it the better it is. That is sure right. Just don't be on a diet when you eat it.
I love it in a cup with cut up onions, black pepper and milk. Have you ever had that for bread and milk. Try it sometimes.
That's like putting sliced cucumbers and onions in milk with salt and pepper in them and letting them sit in the ref. awhile before eating. I guess it is just one of those mountain recipes.
Tuesday, July 13, 2010
ORANGE FLUFF DESSERT
1 1/2 CUPS HOT WATER
1 1/2 CUPS COLD WATER
1 LARGE BOX ORANGE GELATIN
8 OZ. CREAM CHEESE, softened
1 CUP MINIATURE MARSHMALLOWS
9 OZ. BOWL COOL WHIP
Put the gelatin in a unbreakable bowl. Boil the water until it is hot and then pour over the gelatin. Stir until the gelatin is dissolved. Cut the cream cheese into small blocks to make it easier to dissolve and add the blocks to the gelatin. Beat the gelatin and cream cheese on low for several minutes. It will have a lumpy texture. Stir in cold water and let sit in ref. until thicker. Add marshmallows and cool whip and stir well.
1 1/2 CUPS COLD WATER
1 LARGE BOX ORANGE GELATIN
8 OZ. CREAM CHEESE, softened
1 CUP MINIATURE MARSHMALLOWS
9 OZ. BOWL COOL WHIP
Put the gelatin in a unbreakable bowl. Boil the water until it is hot and then pour over the gelatin. Stir until the gelatin is dissolved. Cut the cream cheese into small blocks to make it easier to dissolve and add the blocks to the gelatin. Beat the gelatin and cream cheese on low for several minutes. It will have a lumpy texture. Stir in cold water and let sit in ref. until thicker. Add marshmallows and cool whip and stir well.
Monday, July 12, 2010
CROCKPOT BAKED POTATOES
With it being so hot these days and if you like baked potatoes like we do here is a simple and easy way to fix them and not have to heat up your house. Thse are also good to fix if you have electric and are camping.
POTATOES
ALUM. FOIL
CROCKPOT
SOUR CREAM
BUTTER
BACON BITS
Wash and dry your potatoes. Wrap each one in the alum. foil. Put in the crockpot the big ones on the bottom first. Put lid on and turn on and let cook for 8 hours on low. They are done when you get ready for supper. Take out and split each one and add whatever you like to the top. They may not be as good as baking them in the oven but they are still good. Make sure you wrap them in foil. If they are big you may need to bake them a little longer. You can take one of the top ones out and test it to see if it is done. If not cook a little longer. Do not add any water to the crockpot. I would not want to go off and leave it on all day without being home. But that is just me. lol. You can also do sweet potatoes like this.
POTATOES
ALUM. FOIL
CROCKPOT
SOUR CREAM
BUTTER
BACON BITS
Wash and dry your potatoes. Wrap each one in the alum. foil. Put in the crockpot the big ones on the bottom first. Put lid on and turn on and let cook for 8 hours on low. They are done when you get ready for supper. Take out and split each one and add whatever you like to the top. They may not be as good as baking them in the oven but they are still good. Make sure you wrap them in foil. If they are big you may need to bake them a little longer. You can take one of the top ones out and test it to see if it is done. If not cook a little longer. Do not add any water to the crockpot. I would not want to go off and leave it on all day without being home. But that is just me. lol. You can also do sweet potatoes like this.
POTATO SKINS
With the garden coming in we have a lot of potatoes. I love to make these things but they take so many potatoes. I love to take the hulled out potato and make potato salad with them as not to waste the potato.
POTATOES
OLIVE OIL OR COOKING OIL
SALT AND PEPPER
CHEDDAR CHEESE, shredded
BACON, crumbled
SOUR CREAM
Take and wash and dry the potatoes. Cut into quarters. Or can just cut them in half. Take a 13 x 9 sprayed pan and put the potatoes in it. Bake them until done. Take and hull out most of the potato. Add your seasoning to the top of them. I add some garlic powder but if you have Emeril or Paula Dean seasoning you can sprinkle it on them. Drizzle olive oil or canola oil to the top of them and put back in the oven on 400. Watch and do not let them burn. Bake them until the skins are crisp. Take out and put the crumbled bacon and cheddar cheese in them and put back in the oven and let the cheese melt. Take out and add sour cream and chopped green onion if you like. These are so good you can't stop eating them. It takes a lot of potatoes tho. I use the hulled out potatoes for potato salad so not to waste them. (You can even put them in a little oil and fry them on the stove).
POTATOES
OLIVE OIL OR COOKING OIL
SALT AND PEPPER
CHEDDAR CHEESE, shredded
BACON, crumbled
SOUR CREAM
Take and wash and dry the potatoes. Cut into quarters. Or can just cut them in half. Take a 13 x 9 sprayed pan and put the potatoes in it. Bake them until done. Take and hull out most of the potato. Add your seasoning to the top of them. I add some garlic powder but if you have Emeril or Paula Dean seasoning you can sprinkle it on them. Drizzle olive oil or canola oil to the top of them and put back in the oven on 400. Watch and do not let them burn. Bake them until the skins are crisp. Take out and put the crumbled bacon and cheddar cheese in them and put back in the oven and let the cheese melt. Take out and add sour cream and chopped green onion if you like. These are so good you can't stop eating them. It takes a lot of potatoes tho. I use the hulled out potatoes for potato salad so not to waste them. (You can even put them in a little oil and fry them on the stove).
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