2 cups sifted flour
1/2 cup vegetable shortening
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon cornmeal
1 teaspoon baking soda
1 3/4 cups buttermilk
2 large eggs
Sift all dry ingredients together, then cut in the shortening
(as for pie crust). Add the buttermilk and unbeaten eggs,
mix until smooth. Preheat the waffle iron. Pour into lightly
greased waffle iron. Yield will vary depending on size of
waffle iron.
Wednesday, March 17, 2010
Southern Spoon Bread
Preheat oven to 400ºF. In pan, heat milk, salt and sugar to
a moderate temperature. Add corn meal and cook as mush
(about 5 minutes). Beat together eggs, baking powder, water
and butter. Add to corn meal mixture. Pour into buttered
1 1/2 quart baking dish. Bake for 25 to 30 minutes.
a moderate temperature. Add corn meal and cook as mush
(about 5 minutes). Beat together eggs, baking powder, water
and butter. Add to corn meal mixture. Pour into buttered
1 1/2 quart baking dish. Bake for 25 to 30 minutes.
Refrigerator Rolls
1 cup shortening
1 cup sugar
1 cup mashed potatoes
1 quart milk
1 cake yeast
10 to 12 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder
Preheat oven to 400ºF. Cream shortening and sugar until light
and fluffy. Add potatoes and cream again. In separate pot,
heat milk to lukewarm, and dissolve yeast. Pour milk mixture
into shortening, sugar and potatoes. Add enough flour (about 4 cups)
to make like cake dough consistency. Stir in salt. Cover. Let rise
2 hours, stir in balance of flour (about 6 to 7 cups), baking soda
and baking powder to make like biscuit dough--knead. Cover and
refrigerate 1/2 hour, make into rolls. Let rise until double in
size. Bake about 15-20 minutes. Refrigerate and use over 5 or 6
days. Makes 24 rolls.
1 cup sugar
1 cup mashed potatoes
1 quart milk
1 cake yeast
10 to 12 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder
Preheat oven to 400ºF. Cream shortening and sugar until light
and fluffy. Add potatoes and cream again. In separate pot,
heat milk to lukewarm, and dissolve yeast. Pour milk mixture
into shortening, sugar and potatoes. Add enough flour (about 4 cups)
to make like cake dough consistency. Stir in salt. Cover. Let rise
2 hours, stir in balance of flour (about 6 to 7 cups), baking soda
and baking powder to make like biscuit dough--knead. Cover and
refrigerate 1/2 hour, make into rolls. Let rise until double in
size. Bake about 15-20 minutes. Refrigerate and use over 5 or 6
days. Makes 24 rolls.
Puffy Meat Patties
3 egg yolks
8 ounces ground beef
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon black pepper
1 Tablespoon (more or less) minced parsley
1 small onion grated or finely chopped
3 egg whites, beaten until soft peaks form
vegetable shortening or oil
Beat yolks until they are lemon-colored. Add the ground beef,
salt, baking powder, pepper, parsley and onion. Mix thoroughly.
Last, fold in the stiffly beaten egg whites and blend gently.
In a 10-inch skillet heat about 1/8 inch of shortening until hot.
Spoon heaping teaspoons of the meat mixture into medium heat
skillet. Let cook about 2 minutes on each side-- do not turn
meat until browned on first side (cook to 165ºF
internal temperature). Serve as soon as done with potatoes,
vegetables, or as desired. Serves 4 to 6.
8 ounces ground beef
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon black pepper
1 Tablespoon (more or less) minced parsley
1 small onion grated or finely chopped
3 egg whites, beaten until soft peaks form
vegetable shortening or oil
Beat yolks until they are lemon-colored. Add the ground beef,
salt, baking powder, pepper, parsley and onion. Mix thoroughly.
Last, fold in the stiffly beaten egg whites and blend gently.
In a 10-inch skillet heat about 1/8 inch of shortening until hot.
Spoon heaping teaspoons of the meat mixture into medium heat
skillet. Let cook about 2 minutes on each side-- do not turn
meat until browned on first side (cook to 165ºF
internal temperature). Serve as soon as done with potatoes,
vegetables, or as desired. Serves 4 to 6.
Potato Salad
2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt
1. Lightly peel the potatoes (you don't have to get all of the
skin off) then chop them into bite-size pieces and boil in 6 cups
of boiling, salted water for 7 to10 minutes. The potato chuncks
should be tender, yet slightly tough in the middle when done.
Drain and rinse potatoes with cold water.
2. In a medium bowl, combine remaining ingredients and whisk until
smooth.
3. Poured drained potatoes into a large bowl. Pour the dressing
over the potatoes and mix until well combined.
4. Cover and chill for at least 4 hours. Overnight is best.
Makes 6 cups (about 8 servings).
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt
1. Lightly peel the potatoes (you don't have to get all of the
skin off) then chop them into bite-size pieces and boil in 6 cups
of boiling, salted water for 7 to10 minutes. The potato chuncks
should be tender, yet slightly tough in the middle when done.
Drain and rinse potatoes with cold water.
2. In a medium bowl, combine remaining ingredients and whisk until
smooth.
3. Poured drained potatoes into a large bowl. Pour the dressing
over the potatoes and mix until well combined.
4. Cover and chill for at least 4 hours. Overnight is best.
Makes 6 cups (about 8 servings).
Pecan Pie
4 Eggs, slightly beaten
1 cup dark corn syrup
pinch of salt
1/3 cup sugar
1 Tablespoon lemon juice or vinegar
4 Tablespoons melted butter
2 teaspoons vanilla
2/3 cup pecan halves
1 9-inch unbaked pie shell
Preheat oven to 325-350ºF. Mix together the first seven
ingredients listed above. Stir in 2/3 cup pecan halves.
Pour the mixture into an unbaked pie shell. Bake 35-40 minutes.
1 cup dark corn syrup
pinch of salt
1/3 cup sugar
1 Tablespoon lemon juice or vinegar
4 Tablespoons melted butter
2 teaspoons vanilla
2/3 cup pecan halves
1 9-inch unbaked pie shell
Preheat oven to 325-350ºF. Mix together the first seven
ingredients listed above. Stir in 2/3 cup pecan halves.
Pour the mixture into an unbaked pie shell. Bake 35-40 minutes.
Old-Fashioned Huckleberry Cake
1 egg, beaten
3 Tablespoons butter, softened
2/3 cup sugar
1 teaspoon vanilla or almond extract
2 teaspoons baking powder
1 1/2 cups cake flower
1/2 teaspoon salt
1/3 cup milk
1 1/2 cups berries (huckleberries or blueberries)
Preheat oven to 350ºF. Combine egg and butter. Gradually add
sugar into egg mixture and beat until light. Add extract. In
a separate bowl sift together baking powder, cake flour, salt.
Add the flour to the egg mixture alternately with milk. Beat well.
Fold in the berries and pour into an 8-inch cake pan. Bake about
35-40 minutes or until done.
3 Tablespoons butter, softened
2/3 cup sugar
1 teaspoon vanilla or almond extract
2 teaspoons baking powder
1 1/2 cups cake flower
1/2 teaspoon salt
1/3 cup milk
1 1/2 cups berries (huckleberries or blueberries)
Preheat oven to 350ºF. Combine egg and butter. Gradually add
sugar into egg mixture and beat until light. Add extract. In
a separate bowl sift together baking powder, cake flour, salt.
Add the flour to the egg mixture alternately with milk. Beat well.
Fold in the berries and pour into an 8-inch cake pan. Bake about
35-40 minutes or until done.
Macaroni & Cheese
6 cups water
1 1/3 cups elbow macaroni
4 ounces Velveeta cheese
1/2 cup shredded cheddar cheese
2 tablespoons whole milk
1/4 teaspoon salt
1. Bring water to a boil over high heat in a medium saucepan.
Add elbow macaroni to the water and cook it for 10 to 12 minutes
or until tender, stirring occasionally.
2. While the macaroni is boiling, prepare the cheese sauce by
combining the remaining ingredients in a small saucepan over
low heat. Stir often as the cheese melts into a smooth consistency.
3. When the macaroni is done, strain it and then pour it back into
the same pan, without the water.
4. Add the cheese sauce to the pan and stir gently until the
macaroni is well coated with the cheese. Serve immediately while hot.
Makes about 3 servings.
1 1/3 cups elbow macaroni
4 ounces Velveeta cheese
1/2 cup shredded cheddar cheese
2 tablespoons whole milk
1/4 teaspoon salt
1. Bring water to a boil over high heat in a medium saucepan.
Add elbow macaroni to the water and cook it for 10 to 12 minutes
or until tender, stirring occasionally.
2. While the macaroni is boiling, prepare the cheese sauce by
combining the remaining ingredients in a small saucepan over
low heat. Stir often as the cheese melts into a smooth consistency.
3. When the macaroni is done, strain it and then pour it back into
the same pan, without the water.
4. Add the cheese sauce to the pan and stir gently until the
macaroni is well coated with the cheese. Serve immediately while hot.
Makes about 3 servings.
Kentucky Biscuits
1 1/2 cups flour
1 1/2 teaspoon salt
1 Tablespoon sugar
1 Tablespoon baking powder
2/3 cup milk
1/3 cup vegetable shortening
Preheat oven to 425ºF. Sift together flour,
salt, sugar and baking powder into mixing bowl.
Make a well in the flour mix and add the milk.
Add shortening and begin kneading with hands
(to cut in) the vegetable shortening and flour
in the milk until thoroughly mixed. Add milk,
if needed to form, and mix. Turn onto floured
board, and knead gently 6 to 8 times. Pat dough
to 1/2-inch thickness. Cut into biscuits. Place
on baking sheet and brown in oven 10-13 minutes.
Makes about 9 biscuits.
1 1/2 teaspoon salt
1 Tablespoon sugar
1 Tablespoon baking powder
2/3 cup milk
1/3 cup vegetable shortening
Preheat oven to 425ºF. Sift together flour,
salt, sugar and baking powder into mixing bowl.
Make a well in the flour mix and add the milk.
Add shortening and begin kneading with hands
(to cut in) the vegetable shortening and flour
in the milk until thoroughly mixed. Add milk,
if needed to form, and mix. Turn onto floured
board, and knead gently 6 to 8 times. Pat dough
to 1/2-inch thickness. Cut into biscuits. Place
on baking sheet and brown in oven 10-13 minutes.
Makes about 9 biscuits.
Honey BBQ Wings
Sauce
1 1/4 cup ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder
6 to 8 cups vegetable shortening
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
20 chicken wing pieces
1. Combine the sauce ingredients in a small saucepan over medium
heat. Stir until ingredients are well combined and bring to a boil.
Then reduce heat and simmer uncovered for 15 to 20 minutes.
2. As sauce is simmering, heat up 6 to 8 cups of shortening in
a deep fryer set to 350 degrees.
3. Combine the beaten egg with the milk in a small bowl.
4. In another small bowl, combine the flour, salt, pepper, and MSG.
5. When shorteningl is hot, dip each wing first in the flour mixture,
then into the milk and egg mixture, and back into the flour. Arrange
wings on a plate until each one is coated with batter.
6. Fry the wings in the shortening for 9 to 12 minutes or until light
golden brown. If you have a small fryer, you may wish to fry 10 of
the wings at a time. Drain on paper towels or a rack.
7. When the sauce is done, brush the entire surface of each wing with
a light coating of sauce. Serve immediately.
Makes 2 to 4 servings (20 wings).
Tidbits
Liquid smoke is a flavoring found near the barbecue sauces and
marinades. Use hickory-flavored liquid smoke if you have a choice.
MSG is monosodium glutamate, the solid form of a natural amino acid
found in many vegetables. It can be found in stores in the spice
sections and as the brand name Accent flavor enhancer. MSG is an
important component of many KFC items.
1 1/4 cup ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder
6 to 8 cups vegetable shortening
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
20 chicken wing pieces
1. Combine the sauce ingredients in a small saucepan over medium
heat. Stir until ingredients are well combined and bring to a boil.
Then reduce heat and simmer uncovered for 15 to 20 minutes.
2. As sauce is simmering, heat up 6 to 8 cups of shortening in
a deep fryer set to 350 degrees.
3. Combine the beaten egg with the milk in a small bowl.
4. In another small bowl, combine the flour, salt, pepper, and MSG.
5. When shorteningl is hot, dip each wing first in the flour mixture,
then into the milk and egg mixture, and back into the flour. Arrange
wings on a plate until each one is coated with batter.
6. Fry the wings in the shortening for 9 to 12 minutes or until light
golden brown. If you have a small fryer, you may wish to fry 10 of
the wings at a time. Drain on paper towels or a rack.
7. When the sauce is done, brush the entire surface of each wing with
a light coating of sauce. Serve immediately.
Makes 2 to 4 servings (20 wings).
Tidbits
Liquid smoke is a flavoring found near the barbecue sauces and
marinades. Use hickory-flavored liquid smoke if you have a choice.
MSG is monosodium glutamate, the solid form of a natural amino acid
found in many vegetables. It can be found in stores in the spice
sections and as the brand name Accent flavor enhancer. MSG is an
important component of many KFC items.
Cole Slaw Fat Free
1 cup fat free Miracle Whip
1/4 cup sugar
8 cups cabbage, finely minced
1/4 cup carrot, shredded then minced
2 tablespoons minced onion
1. Combine Miracle Whip with sugar in a large bowl. Mix well
with electric beater until sugar is dissolved.
2. Add cabbage, carrot, and onion, and toss well. Be sure
cabbage and carrot are chopped into very small pieces, about
the size of rice.
3. Cover and chill for at least two hours before serving.
Serves 8.
Nutrition Facts
Serving size – Approx. 3/4 cup
Total servings – 8
Fat (per serving) – 0g
Calories (per serving) – 57
Original
Fat (per serving) – 10.5g
Calories (per serving) – 210
1/4 cup sugar
8 cups cabbage, finely minced
1/4 cup carrot, shredded then minced
2 tablespoons minced onion
1. Combine Miracle Whip with sugar in a large bowl. Mix well
with electric beater until sugar is dissolved.
2. Add cabbage, carrot, and onion, and toss well. Be sure
cabbage and carrot are chopped into very small pieces, about
the size of rice.
3. Cover and chill for at least two hours before serving.
Serves 8.
Nutrition Facts
Serving size – Approx. 3/4 cup
Total servings – 8
Fat (per serving) – 0g
Calories (per serving) – 57
Original
Fat (per serving) – 10.5g
Calories (per serving) – 210
Cole Slaw
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
1. Be sure cabbage and carrots are chopped up into very fine pieces
(about the size of rice).
2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk,
vinegar, and lemon juice in a large bowl and beat until smooth.
3. Add the cabbage, carrots, and onion, and mix well.
4. Cover and refrigerate for at least 2 hours before serving.
Serves 10-12.
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
1. Be sure cabbage and carrots are chopped up into very fine pieces
(about the size of rice).
2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk,
vinegar, and lemon juice in a large bowl and beat until smooth.
3. Add the cabbage, carrots, and onion, and mix well.
4. Cover and refrigerate for at least 2 hours before serving.
Serves 10-12.
Bean Salad
1 16-oz can green beans (Blue Lake or some good quality)
1 16-oz can wax beans
1 16-oz can kidney beans
1 medium green pepper, sliced and chopped
1 medium-sized white onion sliced and cut up
1/2 cup vegetable oil
1/2 cup cider vinegar
3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Drain and rinse kidney beans well. Drain additional beans
and combine all ingredients together. Marinate and refrigerate
overnight. Bean salad tastes better after 3 or 4 days. Makes
about 7 cups.
1 16-oz can wax beans
1 16-oz can kidney beans
1 medium green pepper, sliced and chopped
1 medium-sized white onion sliced and cut up
1/2 cup vegetable oil
1/2 cup cider vinegar
3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Drain and rinse kidney beans well. Drain additional beans
and combine all ingredients together. Marinate and refrigerate
overnight. Bean salad tastes better after 3 or 4 days. Makes
about 7 cups.
Russel's Original Fried Chicken
1 frying chicken, cut into frying pieces
russels herbs and spices-you can replace this with your own blend to sought your tastebuds
2 eggs, well beaten
2/3 cup milk
Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.
1. Combine eggs and milk. Set aside.
2. Combine flour with the Italian dressing and soup mix.
3. Dip chicken pieces in milk-egg mixture and roll them in the
2. Combine flour with the Italian dressing and soup mix.
3. Dip chicken pieces in milk-egg mixture and roll them in the
flour-seasoning mixture. Repeat procedure.
4. Fry pieces over medium heat for 25 to 30 minutes, turning often.
5. Remove from fire. Drain and serve.
4. Fry pieces over medium heat for 25 to 30 minutes, turning often.
5. Remove from fire. Drain and serve.
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