HOW TO GET RID OF ANTS

IT IS SAID THAT IF YOU WILL MIX PEPPERMINT OIL IN SOME WATR AND MAKE A SPRAY AND SPRAY AROUND WINDOWS AND DOORS THAT THIS WILL GET RID OF ANTS IN YOUR HOUSE. JUST WORK WITH THE RIGHT MIXTURE. YOU CAN FIND PEPPERMINT OIL WHERE THE CANDY MAKING SUPPLIES IS AT SOME STORES.

CUCUMBER SALAD

2 LARGE CUCUMBERS, peeled and sliced
1 LARGE SWEET ONION, peeled and sliced thin
1/2 CUP MAYONNAISE
1 1/2 TEASPOONS SALT
1 TEASPOON SUGAR
1/2 TEASPOON PEPPER, or less
Mix in a large bowl and allow to sit in the ref. for several hours. There will be a thinner dressing as the cucumbers release water.

CROCKPOT TENDERLOIN

1 1/2 LB. PORK TENDRLOIN
2 CANS CREAM OF CELERY SOUP
BLACK PEPER, to taste


Wash tenderloin and season with desired amount of pepper and place in the crockpot. Can also salt it a little. Pour the condensed celery soup over the tenderloin covering all of the meat. Place the lid on the crockpot and cook for 8 to 8 1/2 hours on low or 5 hours on high or until done.

FRIED BEEF LIVER

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.

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.

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.

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.