| 1 1/2 CUPS FLOUR 1/2 TEASPOON SALT 2 TABLESPOONS SHORTENING 1/2 TEASPOON BAKING POWDER 1/2 TEASPOON PARSLEY 1 EGG |
| 1 SMALL CHICKEN WATER SALT PEPPER |
CHILLED FRUIT SALAD
| 1 LARGE PKG INSTANT VANILLA PUDDING MIXED WITH 1 CUP COLD MILK & SET ASIDE |
| 8 TO 10 CUPS OF WELL DRAINED CANNED FRUIT, I USE FRUIT COCKTAIL 3/4 OF A LARGE CONTAINER OF COOL WHIP 1/2 BAG OF MINI MARSHMALLOWS 3 TO 4 BANANAS |
| GENTLY ADD ALL INGREDIENTS (EXCEPT BANANAS ) TO THE WELL DRAINED FRUIT. ADD SLICED BANANAS JUST AS YOU ARE READY TO SERVE. |
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PASTA SEAFOOD SALAD
| 1/2 CUP MAYONNAISE 1/4 CUP ZESTY ITALIAN DRESSING 1/4 CUP PARMESAN CHEESE 2 CUPS COOKED NOODLES 1 1 /2 CUP CRAB MEAT 1 CUP PARTIALLY COOKED BROCCOLI FLOWERETS 1/2 CUP CHOPPED GREEN PEPPER 1/2 CUP CHOPPED TOMATO 1/4 CUP CHOPPED ONION |
| COMBINE ALL INGREDIENTS, MIX WELL & REFRIGERATE UNTIL CHILLED, SERVE COLD. |
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CREOLE SAUCE
| IN SAUCE PAN SAUTE 1 THINLY SLICED ONION 1/4 CUP CHOPPED GREEN PEPPER IN 2 TABLESPOONS BUTTER. STIR IN 1/2 CUP OF BOTH KETCHUP & WATER, 1 TABLESPOON WORCESTERSHIRE SAUCE. ALSO 1/2 TEASPOON SALT, DASH OF PEPPER & HOT PEPPER SAUCE. SIMMER UNCOVERED FOR 10 MINUTES, STIRRING CONSTANTLY. SERVE THIS OVER OMELETS, MEAT LOAF OR BAKED FISH. |
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ELEGANTLY DONE STEAK & RICE
| 1 1/2 LBS TENDERIZED ROUND STEAK , BONELESS 1 1/2 TABLESPOONS VEGETABLE OIL 2 LARGE ONIONS, CUT INTO 1/2 INCH SLICES & SEPARATED IN TO RINGS 1 CAN ( 4 OZ ) MUSHROOMS, DRAIN & RESERVE LIQUID 1 CAN ( 10 OZ ) CREAM OF MUSHROOM SOUP 1/2 CUP DRY COOKING SHERRY 1 1/2 TEASPOON GARLIC SALT OR POWDER 3 CUPS HOT COOKED RICE, I USE MINUTE RICE |
| CUT STEAK INTO THIN STRIPS. IN A LARGE SKILLET BROWN MEAT IN OIL USING HIGH HEAT. ADD ONIONS. COOK UNTIL TENDER CRISP. MIX TOGETHER SOUP, SHERRY, LIQUID FROM MUSHROOMS & GARLIC SALT. POUR OVER STEAK & THEN ADD MUSHROOMS. REDUCE HEAT, COVER & SIMMER FOR 1 HOUR OR UNTIL STEAK IS TENDER. OR YOU COULD COVER & BAKE AT 350* FOR 45 MINUTES. SERVE OVER HOT COOKED RICE. |
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SIMPLE BRISKET
| 1 ( 3 TO 4 LB ) BRISKET, TRIMMED 3 TABLESPOONS LIQUID SMOKE 1 ( 6 OZ ) BOTTLE BARBECUE SAUCE 3 TABLESPOONS WORCESTERSHIRE SAUCE ONION SALT CELERY SALT GARLIC SALT SALT & PEPPER |
| POUR SMOKE OVER BOTH SIDES OF BRISKET. SPRINKLE BOTH SIDES WITH ONION, CELERY, GARLIC SALTS. THEN WITH SALT & PEPPER. NEXT SPRINKLE THE WORCESTERSHIRE SAUCE ON BOTH SIDES. COVER WITH FOIL & REFRIGERATE OVER NIGHT. DO NOT DRAIN. NEXT DAY BAKE AT 250* FOR 5 HOURS. POUR BARBECUE SAUCE OVER MEAT & BAKE 1/2 HOUR MORE. |
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PIZZA PIE
| 1 PACKAGE PIZZA CRUST MIX, ( 10 SCOOPS ) I USE RAGU 1 JAR PIZZA QUICK SAUCE, I USE RAGU 1 LB SAUSAGE ( REGULAR FLAVOR ) MONTERREY JACK & MOZARELLA CHEESES, GRATED ITALIAN SEASONING & SEASONING SALT |
| PREPARE PIZZA DOUGH AS PACKAGE INSTRUCTS, LET RISE. BROWN SAUSAGE WITH ITALIAN SEASONING & SEASONED SALT. CHOP WITH SPATULA WHILE COOKING TO BREAK UP THE MEAT, DRAIN. USING 1/2 THE DOUGH ROLL OUT TO FIT OVER THE EDGES OF A 13 X 9 PAN. SPRAY PAN WITH COOKING SPRAY, LAY ROLLED DOUGH IN THE PAN. LAYER SAUCE MEAT & GRATED CHEESE. ROLL OUT SECOND 1/2 OF DOUGH TO FIT THE PAN. LAY ON TOP OF CHEESE, ROLL EDGES OF BOTTOM DOUGH OVER TOP DOUGH. PINCH TOGETHER LIKE A PIE CRUST. BAKE AT 425* FOR 20 MINUTES. |
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KATHADYS CHICKEN & DUMPLINGS
DUMPLINGS
| WASH & TRIM FAT FROM CHICKEN. CUT INTO PIECES, PLACE IN A HEAVY PAN. FILL HALFWAY WITH WATER. COVER & COOK UNTIL CHICKEN IS TENDER. REMOVE FROM PAN. SKIN & BONE CHICKEN & RETURN TO PAN. SEASON WITH SALT & PEPPER TO TASTE. BRING TO A BOIL, THEN ADD DUMPLINGS |
| TO MAKE DUMPLINGS MIX TOGETHER THE FLOUR, BAKING POWDER, SALT & PARSLEY. CUT IN THE SHORTENING. STIR IN EGG & ENOUGH WATER TO MAKE A STIFF DOUGH. ROLL DOUGH OUT TO 1/8 INCH THICKNESS. CUT INTO 1 INCH STRIPS. DROP 1 AT A TIME INTO THE BOILING CHICKEN BROTH. COVER THIS & TURN THE HEAT DOWN. COOK 20 MINUTES OR UNTIL DUMPLINGS ARE DONE. |
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HASHBROWN CASSEROLE
| 2 LBS FROZEN HASBROWNS 1/4 CUP BUTTER, MELTED 1 CAN CREAM OF MUSHROOM SOUP 1 PINT SOUR CREAM 10 OZ SHARP CHEDDAR CHEESE, GRATED 1/2 CUP ONION, DICED |
| COMBINE ALL INGREDIENTS, PLACE IN FOIL BAKING PAN. TOP WITH 1/2 CUP MELTED BUTTER & 2 CUPS CRUSHED POST TOASTIES. BAKE AT 350* FOR ABOUT 45 MINUTES. |
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CREOLE RED BEANS & RICE
| IN A LARGE POT WITH LID SOAK 1 LB RED BEANS FOR 4 HOURS ADD 2 LARGE ONIONS, CHOPPED 5 CLOVES CRUSHED GARLIC 2 LBS SMOKED SAUSAGE, CUT INTO PIECES SALT & PEPPER TO TASTE DASH RED PEPPER FLAKES 2 TABLESPOONS HONEY |
| COOK FOR 4 HOURS UNTIL BEANS START TO FALL TO PIECES, STIRRING ON OCCASION. COOK TO DESIRED THICKNESS. ADD 1 1/2 TEASPOON BAKING SODA, STIR IN UNTIL SMOOTH. SERVE OVER HOT COOKED RICE WITH CORNBREAD. |
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COPPER PENNY CARROTS
| 2 LBS CARROTS, SLICED 1 MEDIUM ONION, SLICED 1 CUP SUGAR 1/4 CUP APPLE CIDER VINEGAR 1 TEASPOON MUSTARD 1 TEASPOON WORCESTERSHIRE SAUCE 1 MEDIUM GREEN PEPPER, DICED 1 CAN OF TOMATO SOUP 1/4 TEASPOON PEPPER 1/4 TEASPOON SALT 1/2 CUP SALAD OIL |
| COOK CARROTS IN SALTED WATER UNTIL MEDIUM DONE. DRAIN & RINSE. ARRANGE LAYERS OF CARROTS & GREEN PEPPER & ONION IN A BOWL. COMBINE ALL REMAINING INGREDIENTS IN A SAUCEPAN, BRING TO A BOIL. STIR UNTIL THOROUGHLY MIXED. POUR THIS OVER CARROTS & REFRIGERATE SO FLAVORS CAN BLEND. ABOUT 3 HOURS OR OVERNIGHT IS BETTER. |
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VEGGIES WITH A ZIP
| 1/4 CUP BUTTER 1 TEASPOONS MUSTARD SEED 1/2 TEASPOONS SALT 2 TEASPOONS PREPARED HORSERADISH 10 OZ PKG FROZEN CAULIFLOWER, THAWED, DRAINED 10 OZ PKG FROZEN CHOPPED BROCCOLI, THAWED, DRAINED |
| IN 2 QUART SAUCEPAN MELT BUTTER OVER MEDIUM HEAT. STIR IN ALL OTHER INGREDIENTS. COVER & COOK STIRRING OCCASIONALLY UNTIL VEGGIES ARE CRISP TENDER, 8 TO 10 MINUTES. |
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BLUEBERRY BUTTERMILK MUFFINS
| 2 1/2 CUPS FLOUR 1/4 TEASPOON SALT 2 EGGS, BEATEN 2 1/2 TEASPOONS BAKING POWDER 1 1/2 CUPS FRESH OR FROZEN BLUEBERRIES, RINSED & DRAINED 1 CUP SUGAR 1 CUP BUTTERMILK BUTTER |
| SIFT DRY INGREDIENTS TOGETHER IN LARGE BOWL. MAKE A WELL & ADD BUTTERMILK, EGGS, & BUTTER THAT HAS BEEN MELTED. MIX WELL. FOLD IN THE BLUEBERRIES. BAKE FOR 20 MINUTES AT 400* IN A WELL GREASED MUFFIN PAN. |
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PEACH COBBLER
| 3 1/2 TO 4 PEACHES 1 TABLESPOON BAKING POWDER 3/4 CUP MILK 1 CUP FLOUR 1/2 CUP BUTTER 1 CUP SUGAR 1/2 CUP BROWN SUGAR |
| MELT BUTTER IN 8 X 12 BAKING DISH. IN BOWL COMBINE BROWN SUGAR & PEACHES. IN ANOTHER BOWL, MAKE BATTER OF WHITE SUGAR, FLOUR, BAKING POWDER & MILK. POUR BATTER ON TOP OF MELTED BUTTER. DO NOT MIX. TOP THIS WITH PEACHES. DO NOT MIX. BAKE AT 350* FOR 40 TO 45 MINUTES. |
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