Having never tried to grow a watermelon in my garden I sure was surprised when I got to grow three. One was ripe so we picked it and would you believe it weighed 34 1/2 lbs. It was so sweet. The other two are not ready yet but with the heat I sure don't believe they will get to grow that big.
I had searched everywhere for some of the ole time watermelon seeds called moon and stars. I found some down in Nashville, Tn. at the Home Depot I think. They are a old Indian watermelon that someone had told us about. They are green with yellow specks on them and yellow inside. I put them out late so I don't know if they will make it in or not. The heat is really working our garden over.
I can't wait for it to get fall so I can plant some more mustard and green onions. Maybe also some collard greens. Now those are a story in theirself. We went down to Flordia a few years back and stopped at a farmers market. They had some bunchs of collard greens there so I got two bunches. They were so big, not like the ones we get around here. I had put a new garden bathtub in and since it was new I had to wash them in it. Would you believe I had a bathtub full of collard greens. I did not think I would ever get those things washed clean. Cooking all those greens was some else. I had all kinds of kettles on the stove trying to get them cooked down. But in the long run it was some of the best eating I had for awhile. Nothing like collard greens with bacon in them for dinner. The secret for them not being so bitter is let them cook for awhile and then rinsing them off and cook them some more and then rinse them again. Then season them and finish cooking them. Just some good ole country eating with a big piece of cornbread and you got yourself a meal......
Sunday, August 15, 2010
Tuesday, August 10, 2010
CORNBREAD DRESSING
1 Cup Chopped Onion
1/2 Cup Chopped Celery
1/4 Cup Butter or marg.
6 Cups Cornbread crumbs
2 Cups Biscuit Crumbs
4 Eggs, slightly beaten
2 Hard Boiled Eggs, chopped can leave these out
1 Cup Chopped Chicken or turkey giblets
1 Teaspoon Dried Sage
2 Cups or more Chicken Broth
Saute the onions and celery in the butter or mard. In a small skillet until the onions are soft. Preheat the oven to 350. In a large bowl combine the onions and celery with the cornbread and biscuit crumbs, butter and boiled eggs, chicken or giblets. Mix well. Add the chicken broth and mix well again. Pour into a greased casserole baking dish. Bake for 20 to 30 minutes or until brown.
1/2 Cup Chopped Celery
1/4 Cup Butter or marg.
6 Cups Cornbread crumbs
2 Cups Biscuit Crumbs
4 Eggs, slightly beaten
2 Hard Boiled Eggs, chopped can leave these out
1 Cup Chopped Chicken or turkey giblets
1 Teaspoon Dried Sage
2 Cups or more Chicken Broth
Saute the onions and celery in the butter or mard. In a small skillet until the onions are soft. Preheat the oven to 350. In a large bowl combine the onions and celery with the cornbread and biscuit crumbs, butter and boiled eggs, chicken or giblets. Mix well. Add the chicken broth and mix well again. Pour into a greased casserole baking dish. Bake for 20 to 30 minutes or until brown.
CABBAGE CASSEROLE
1 Head Cabbage, chopped
8 Slices Bacon
1 Medium Onion, chopped
1 Medium Green Bell Pepper, chopped
1(101/2oz.) Can Condensed Cream Of Mushroom Soup
3/4 Cups Grated Cheese
1/2 Cup Milk
1 Teaspoon Salt
3 Slices White Bread, toasted and crumbled
1 Stick Butter, melted
Cook the cabbage for 8 minutes in salted water. Drain. Preheat oven to 350. Fry the bacon. In a bowl mix all together except cheese. Bake for 30 minutes. When about done add the cheese and let it get bubbly.
8 Slices Bacon
1 Medium Onion, chopped
1 Medium Green Bell Pepper, chopped
1(101/2oz.) Can Condensed Cream Of Mushroom Soup
3/4 Cups Grated Cheese
1/2 Cup Milk
1 Teaspoon Salt
3 Slices White Bread, toasted and crumbled
1 Stick Butter, melted
Cook the cabbage for 8 minutes in salted water. Drain. Preheat oven to 350. Fry the bacon. In a bowl mix all together except cheese. Bake for 30 minutes. When about done add the cheese and let it get bubbly.
DILL DIP
1 Cup Mayo
1 Cup Sour Cream
1 Tablespoon Dill Weed
1 Tablespoon Dried Onion Flakes or Chopped Green Onion
1 Tablespoon Parsley
1/4 Teaspoon Seasoned Salt
In a medium bowl, mix together the mayo, sour cream, dill weed, onion, parsley and seasoned salt. Chill the mixture before serving. This can be used as a veg. dip with crackers or on salamon croquettes.
1 Cup Sour Cream
1 Tablespoon Dill Weed
1 Tablespoon Dried Onion Flakes or Chopped Green Onion
1 Tablespoon Parsley
1/4 Teaspoon Seasoned Salt
In a medium bowl, mix together the mayo, sour cream, dill weed, onion, parsley and seasoned salt. Chill the mixture before serving. This can be used as a veg. dip with crackers or on salamon croquettes.
AMBROSIA COCONUT SALAD
2 Cups Mandarin Oranges, drained
2 Cups Crushed Pineapple, drained
2 Cups Sour Cream
2 Cups Shredded Coconut
2 Cups Miniature Marshmallows
In a bowl combine the oranges, pineapple, sour cream, coconut and marshmallows. Chill.
2 Cups Crushed Pineapple, drained
2 Cups Sour Cream
2 Cups Shredded Coconut
2 Cups Miniature Marshmallows
In a bowl combine the oranges, pineapple, sour cream, coconut and marshmallows. Chill.
COTTAGE CHEESE SALAD
1 (12oz.) Bowl Cottage Cheese
1 (9oz.) Bowl Cool Whip
1(10oz.) Can Mandrian Oranges, drained
1 (20oz.) Can Crushed Pineapple
1/2 Cup Chopped Pecans
1(3oz.) Pack Orange Flavored Jello
Combine the cottage cheese and whipped topping. BLend gently. Add the oranges, pineapples and pecans. Mix gently. Add dry jello and mix and then chill. Keep ref.
1 (9oz.) Bowl Cool Whip
1(10oz.) Can Mandrian Oranges, drained
1 (20oz.) Can Crushed Pineapple
1/2 Cup Chopped Pecans
1(3oz.) Pack Orange Flavored Jello
Combine the cottage cheese and whipped topping. BLend gently. Add the oranges, pineapples and pecans. Mix gently. Add dry jello and mix and then chill. Keep ref.
MOTHER-IN-LAW SANDWICH
After seeing this on a cooking show I wanted to find a recipe for this sandwich. There are many types of toppings that are used with this sandwich. If you can find them Tom Tom Tamales are best for this sandwich.
4 Prepackaged Frozen Tamales
1 (14oz.)Can of Chili without beans
Diced Onion
Hot Banana Peppers, sliced thin or a mixture of hot peppers for topping
1 Pack of Mexican Shredded Cheese
4 Hot Dog Buns or Brats Seeded Buns
Cook the tamales as directed. Put one in the hot dog or other type bun. Add the chili, onion, peppers and cheese.
4 Prepackaged Frozen Tamales
1 (14oz.)Can of Chili without beans
Diced Onion
Hot Banana Peppers, sliced thin or a mixture of hot peppers for topping
1 Pack of Mexican Shredded Cheese
4 Hot Dog Buns or Brats Seeded Buns
Cook the tamales as directed. Put one in the hot dog or other type bun. Add the chili, onion, peppers and cheese.
Subscribe to:
Posts (Atom)
-
A fter seeing so many people making tomato gravy, I had to finally had make this. It was absolutely fantastic. It warms up well days later i... -
How lucky can you be to have two of your favorite people having their birthdays on the same day. Paula Deen and my hubby's which was on ...
-
Now just what is a salt pig. Years ago it was a pig that had been killed and salted down and hung up in the smokehouse to dry and to keep fo...