What's on the menu:
French’s Crunchy Onion Chicken
Fried Okra
Macaroni and cheese
French’s Crunchy Onion Chicken
1 -1/3 cups of French’s original French Fried Onions
1 egg
4 boneless chicken breasts
Finely crush the French fried onions (I do this in a zip lock bag). Beat eggs and dip chicken breast into eggs and then into French fried onions. Bake at 400 degrees for about 30 minutes or until chicken is done.
Okra
I cut into small pieces, add salt and pepper and coat with House of Autry Chicken Breader. Fry until nicely golden brown but not too brown.
Macaroni and Cheese
Boil 1 small box of macaroni until done; drain.
Into bowl with drained macaroni, add 1-2 cups shredded cheddar cheese, 1 TB butter, ½ cup sour cream, salt and pepper. Stir all together and pour into buttered dish. If too thick for your liking, just add a little milk. Sprinkle another cup of shredded cheese on top. Bake at 375 until cheese is all melted.
Monday, August 31, 2009
Day 8
What's on the menu:
Meat loaf wrapped in crescent rolls
Turnip Salad or turnip greens
Deviled Eggs
Blueberry Pie
You will notice I leave out side dishes and breads a lot now since we are older and my husband had his minor heart attack. All those homemade biscuits and yeast rolls and the side dishes had to go.
The meat loaf recipe I got out of an old Campbell Soup recipe book.
Meat Loaf
In a bowl, thoroughly mix together 1 -½ lbs. of ground beef, ½ cup of chopped onion, half can of tomato soup, ½ cup of fine dry bread crumbs, 1 egg, 2 tsp. regular mustard, 1 tsp of Worcestershire.
Shape into a loaf and bake in pan at 350 for 1 hour. Remove and drain and place on baking sheet. Add crescent rolls by separating into triangles. Start at one end of loaf and overlap on top of each other and let end come down side. The loaf will be completely covered.
Bake at 375 for 15minutes or until rolls are golden brown. This is so pretty and the meatloaf is very good.
Sauce for meatloaf (I don't use this sauce recipe, but it's in the book): In a small saucepan, add the other half of tomato soup, ½ cup of milk, 1 tsp. honey, ½ tsp of dried thyme leaves, and 1 TB of peanut butter. Heat and stir until boils and serve over meat loaf, if you desire.
Turnip salad or turnip greens
I cook turnip salad (some people say turnip greens) in the fall of the year when they are freshly grown here. Cook in a large stock pot with ham hocks and seasonings. I freeze for the rest of the year. If the turnip salad is fresh, it will cook in about an hour and a half.
Deviled Eggs
Boil eggs in water with a teaspoon or so of salt for about 15 minutes (the salt prevents the shells from cracking). Drain and cool until ready to crack and peel.
Cut eggs in half and take out the yolks and put in separate bowl. Mash the yolks with a fork.
I add mustard and mayonnaise according to how many eggs I cook. (3 eggs/6 halves-1/2 tsp mustard, 1 TB mayonnaise)
Add salt and pepper to taste and stir all together.
Then I put mixture back into cooked egg halves. Sprinkle tops with pepper or paprika.
Blueberry Pie (old recipe from my neighbor who is 90)
3 cups blueberries
1 cup sugar
2 heaping TB cornstarch
½ cup water
1 TB fresh lemon juice
Put all of the ingredients in a sauce pan, and cook on medium high. Turn it down to medium low as it gets thicker.
Pour into pie crust. Add top crust. I use Pillsbury already made pie crust. Just roll it out.
I cut long strips and make a lattice. Bake at 350 until golden brown.
Meat loaf wrapped in crescent rolls
Turnip Salad or turnip greens
Deviled Eggs
Blueberry Pie
You will notice I leave out side dishes and breads a lot now since we are older and my husband had his minor heart attack. All those homemade biscuits and yeast rolls and the side dishes had to go.
The meat loaf recipe I got out of an old Campbell Soup recipe book.
Meat Loaf
In a bowl, thoroughly mix together 1 -½ lbs. of ground beef, ½ cup of chopped onion, half can of tomato soup, ½ cup of fine dry bread crumbs, 1 egg, 2 tsp. regular mustard, 1 tsp of Worcestershire.
Shape into a loaf and bake in pan at 350 for 1 hour. Remove and drain and place on baking sheet. Add crescent rolls by separating into triangles. Start at one end of loaf and overlap on top of each other and let end come down side. The loaf will be completely covered.
Bake at 375 for 15minutes or until rolls are golden brown. This is so pretty and the meatloaf is very good.
Sauce for meatloaf (I don't use this sauce recipe, but it's in the book): In a small saucepan, add the other half of tomato soup, ½ cup of milk, 1 tsp. honey, ½ tsp of dried thyme leaves, and 1 TB of peanut butter. Heat and stir until boils and serve over meat loaf, if you desire.
Turnip salad or turnip greens
I cook turnip salad (some people say turnip greens) in the fall of the year when they are freshly grown here. Cook in a large stock pot with ham hocks and seasonings. I freeze for the rest of the year. If the turnip salad is fresh, it will cook in about an hour and a half.
Deviled Eggs
Boil eggs in water with a teaspoon or so of salt for about 15 minutes (the salt prevents the shells from cracking). Drain and cool until ready to crack and peel.
Cut eggs in half and take out the yolks and put in separate bowl. Mash the yolks with a fork.
I add mustard and mayonnaise according to how many eggs I cook. (3 eggs/6 halves-1/2 tsp mustard, 1 TB mayonnaise)
Add salt and pepper to taste and stir all together.
Then I put mixture back into cooked egg halves. Sprinkle tops with pepper or paprika.
Blueberry Pie (old recipe from my neighbor who is 90)
3 cups blueberries
1 cup sugar
2 heaping TB cornstarch
½ cup water
1 TB fresh lemon juice
Put all of the ingredients in a sauce pan, and cook on medium high. Turn it down to medium low as it gets thicker.
Pour into pie crust. Add top crust. I use Pillsbury already made pie crust. Just roll it out.
I cut long strips and make a lattice. Bake at 350 until golden brown.
Day 7
What's on the menu:
Pot of homemade soup
I make a big pot and freeze extra, and I also share with neighbors or someone sick.
In a large stock pot, I cook my hen or chicken for one hour and then debone. I put deboned chicken back in pot and add a quart of my garden frozen butter beans.
After these have cooked about thirty minutes I add potatoes (about six) cut in small pieces and my onion chopped. Then, I cook this another thirty minutes.
Then I add about four carrots cut up and about two celery stalks chopped and continue to cook another thirty minutes.
I then add a pint of my garden frozen corn. I continue to cook about another fifteen minutes and add a quart of my garden canned tomatoes and a medium can of tomato sauce.
Now is the time to add all the seasonings; which is salt, pepper and a little sugar. This can be thick like our Southern stews or thin like soup, whichever you prefer. You add more water to make it soupy.
I serve this with crackers of our choice.
Pot of homemade soup
I make a big pot and freeze extra, and I also share with neighbors or someone sick.
In a large stock pot, I cook my hen or chicken for one hour and then debone. I put deboned chicken back in pot and add a quart of my garden frozen butter beans.
After these have cooked about thirty minutes I add potatoes (about six) cut in small pieces and my onion chopped. Then, I cook this another thirty minutes.
Then I add about four carrots cut up and about two celery stalks chopped and continue to cook another thirty minutes.
I then add a pint of my garden frozen corn. I continue to cook about another fifteen minutes and add a quart of my garden canned tomatoes and a medium can of tomato sauce.
Now is the time to add all the seasonings; which is salt, pepper and a little sugar. This can be thick like our Southern stews or thin like soup, whichever you prefer. You add more water to make it soupy.
I serve this with crackers of our choice.
Day 5
What's on the menu:
Baked chicken
Rice (of your choice)
Corn Pudding
Place chicken pieces in a covered dish, sprinkle with Seasoned Salt and quarter a medium size onion and place all around in the dish.
Cover and bake at 375 for 1 hour.
Cook rice. The juice from chicken can be drizzled over rice.
Corn Pudding
2 cups corn (frozen from the garden; can use canned corn if you have to)
2 eggs
½ sugar
1 -1/2 cups milk
½ tsp. salt
1 stick butter
1 tsp. vanilla
1 TB flour
Combine all the ingredients and bake at 375 for about an hour.
Baked chicken
Rice (of your choice)
Corn Pudding
Place chicken pieces in a covered dish, sprinkle with Seasoned Salt and quarter a medium size onion and place all around in the dish.
Cover and bake at 375 for 1 hour.
Cook rice. The juice from chicken can be drizzled over rice.
Corn Pudding
2 cups corn (frozen from the garden; can use canned corn if you have to)
2 eggs
½ sugar
1 -1/2 cups milk
½ tsp. salt
1 stick butter
1 tsp. vanilla
1 TB flour
Combine all the ingredients and bake at 375 for about an hour.
Day 4
What's on the menu:
Homemade spaghetti
Side veggie tray with dip of your choice
Brownie cupcakes
In a large sauce pan, add 3 TB olive oil, 1 onion chopped, 1 medium green pepper chopped.
Stir and cook about 3-5 min., add garlic (2 cloves or 2 TB) and continue to cook and stir.
Add 2 lb. of ground chuck, 1 lb. of Italian sausage. Cook until done. Drain.
Put back into same pot and add 1 can tomato paste, 1 large can tomato sauce, 2 cups home canned tomatoes (optional; use store bought if you have to) and about 2 cups water.
For season, I add 1 TB garlic salt, salt and pepper, 1 TB Italian seasoning, 2 TB Chow Chow (optional-this is homemade relish).
Simmer for about an hour. Cook spaghetti and drain and add as much sauce as you like.
I freeze half of my sauce for another time. Serve with fresh Parmesan cheese on top.
Brownie Cupcakes
I got this idea from Paula Dean so you can find it on her Web site.
Mix brownie mix as shown on box. Put cupcake liners in your pan.
Pour brownie mix into the liners, filling the liners half-way.
Add Reese's Peanut Butter morsels on top.
Add rest of brownie mix to ¾ way up to top of liners.
Cook as directed on box.
When you take the pan out of oven, add a few more peanut butter morsels on top right in the middle of cupcake.
Homemade spaghetti
Side veggie tray with dip of your choice
Brownie cupcakes
In a large sauce pan, add 3 TB olive oil, 1 onion chopped, 1 medium green pepper chopped.
Stir and cook about 3-5 min., add garlic (2 cloves or 2 TB) and continue to cook and stir.
Add 2 lb. of ground chuck, 1 lb. of Italian sausage. Cook until done. Drain.
Put back into same pot and add 1 can tomato paste, 1 large can tomato sauce, 2 cups home canned tomatoes (optional; use store bought if you have to) and about 2 cups water.
For season, I add 1 TB garlic salt, salt and pepper, 1 TB Italian seasoning, 2 TB Chow Chow (optional-this is homemade relish).
Simmer for about an hour. Cook spaghetti and drain and add as much sauce as you like.
I freeze half of my sauce for another time. Serve with fresh Parmesan cheese on top.
Brownie Cupcakes
I got this idea from Paula Dean so you can find it on her Web site.
Mix brownie mix as shown on box. Put cupcake liners in your pan.
Pour brownie mix into the liners, filling the liners half-way.
Add Reese's Peanut Butter morsels on top.
Add rest of brownie mix to ¾ way up to top of liners.
Cook as directed on box.
When you take the pan out of oven, add a few more peanut butter morsels on top right in the middle of cupcake.
Day 3
What's on the menu:
Homemade Chicken Pot Pie
Small side dish of cheese wedges or sticks (your choice; select your favorite; mine is cheddar)
I use Barefoot Contessa’s recipe that can be found on her site except I changed it a little.
Melt ½ stick of butter in a large sauce pan.
Add 1 medium chopped onion and 1 stalk of celery chopped. Saute these for about two minutes. Add 2 TB flour and stir for about a minute (this is a rue)
Add 2 cups water and 2 cups chicken broth
Add 2 cups cut up cooked chicken
Add 2 –3 medium potatoes cut up thin
Add 1 cup carrots chopped
Add 1 small can of Leseur garden peas (Barefoot Contessa uses frozen peas)
Add ½ cup of half and half
Add fresh parsley from garden to taste; and salt and pepper to taste.
Simmer about 15 min. until potatoes are fork tender.
Serve up the ingredients into your dish of choice. I use large soup bowls sprayed with Pam.
Roll out Puff Pastry and lay on top of bowls and let dough fall down side of bowl about 1 inch. Brush top of dough with heavy cream and sprinkle with salt and pepper.
Bake about 30 minutes at 375 or until pastry is puffed and brown.
Homemade Chicken Pot Pie
Small side dish of cheese wedges or sticks (your choice; select your favorite; mine is cheddar)
I use Barefoot Contessa’s recipe that can be found on her site except I changed it a little.
Melt ½ stick of butter in a large sauce pan.
Add 1 medium chopped onion and 1 stalk of celery chopped. Saute these for about two minutes. Add 2 TB flour and stir for about a minute (this is a rue)
Add 2 cups water and 2 cups chicken broth
Add 2 cups cut up cooked chicken
Add 2 –3 medium potatoes cut up thin
Add 1 cup carrots chopped
Add 1 small can of Leseur garden peas (Barefoot Contessa uses frozen peas)
Add ½ cup of half and half
Add fresh parsley from garden to taste; and salt and pepper to taste.
Simmer about 15 min. until potatoes are fork tender.
Serve up the ingredients into your dish of choice. I use large soup bowls sprayed with Pam.
Roll out Puff Pastry and lay on top of bowls and let dough fall down side of bowl about 1 inch. Brush top of dough with heavy cream and sprinkle with salt and pepper.
Bake about 30 minutes at 375 or until pastry is puffed and brown.
Day 2
What's on the menu:
Beef Stroganoff
Platter of sliced homegrown tomatoes
Pan baked apples
Beef Stroganoff recipe came from my Aunt Mable’s church cookbook.
2 lb. round steak, cut in ½ x 2 in strips
6 TBs butter
1 can mushroom soup
1 cup sour cream
¼ cup flour
1- ½ tsp salt
½ cup water
1 -4oz. can of mushrooms, drained
1 12 oz pk. of egg noodles
½ cup of onions chopped
Dredge steak in flour, brown with onions in butter. Add seasonings and water. Cover and simmer 45-60 min. or until tender, stirring occasionally.
Add soup and mushrooms. Simmer for 30 more min.
Just before serving stir in sour cream.
Serve over cooked noodles.
Tomatoes come from our country garden. Just slice and salt and pepper to taste.
Apples come from my Aunt Alice’s trees. I use an 8” skillet sprayed with Pam and I put about ¼ stick of butter in bottom of pan. I peel and slice apples until pan is full. Put top on and cook on med. low heat about 20 min. until apples are done. About 5 min. before done, add sugar to taste.
Beef Stroganoff
Platter of sliced homegrown tomatoes
Pan baked apples
Beef Stroganoff recipe came from my Aunt Mable’s church cookbook.
2 lb. round steak, cut in ½ x 2 in strips
6 TBs butter
1 can mushroom soup
1 cup sour cream
¼ cup flour
1- ½ tsp salt
½ cup water
1 -4oz. can of mushrooms, drained
1 12 oz pk. of egg noodles
½ cup of onions chopped
Dredge steak in flour, brown with onions in butter. Add seasonings and water. Cover and simmer 45-60 min. or until tender, stirring occasionally.
Add soup and mushrooms. Simmer for 30 more min.
Just before serving stir in sour cream.
Serve over cooked noodles.
Tomatoes come from our country garden. Just slice and salt and pepper to taste.
Apples come from my Aunt Alice’s trees. I use an 8” skillet sprayed with Pam and I put about ¼ stick of butter in bottom of pan. I peel and slice apples until pan is full. Put top on and cook on med. low heat about 20 min. until apples are done. About 5 min. before done, add sugar to taste.
Day 1
What's on the menu:
Baked picnic shoulder
Home grown butterbeans
Potato Salad
3 layer coconut cake with strawberry jam between layers
I bake my picnic ham in a roaster pan wrapped in Reynolds wrap with about a cup of water. I put the top on the roaster and back the ham 350 degrees for 30 min. per lb.
Butterbeans are grown in our country garden, and I cook them with liquid chicken broth and water and also a pack of dry chicken broth and some butter buds for about an hour and 15 min.
Potato salad is made with our red potatoes from our country garden. I leave the peelings on and cut them in 8ths. Boil until done and drain. I add boiled eggs chopped, dill pickle chopped. I cut an onion in 4ths and just put it in there for flavor as I don’t like biting on a jiblet of raw onion. Then, I add 1 TB of regular mustard, and about ¾ cup mayonnaise (I use Duke’s) and salt and pepper to taste.
Recipe for cake I took from an old magazine over 15 years ago. It’s a Baker’s coconut ad recipe.
I box of white or yellow cake mix
1 package of (4 oz. serving size) Jello Vanilla Flavor Instant Pudding and Pie Filling (I use coconut cream instead of vanilla.)
1 -1/3 cup of water
4 eggs
¼ cup oil
1- 1/3 cups of coconut
1 cup of strawberry jam
Frosting:
3 ½ cups Cool Whip
2 cups Bakers Angle Flake coconut
Combine cake mix, pudding, water, eggs, and oil. Beat at medium for 4 min. Stir in 1 -1/3 cups coconut.
Pour into 3 cake pans and bake at 350 for 50 min. or until done. Cool.
Mix cool whip and coconut and spread half of strawberry jam and part of cool whip mixture between each layer. Finish icing cake and sprinkle top and sides of cake with angle flake coconut.
Refrigerate.
Baked picnic shoulder
Home grown butterbeans
Potato Salad
3 layer coconut cake with strawberry jam between layers
I bake my picnic ham in a roaster pan wrapped in Reynolds wrap with about a cup of water. I put the top on the roaster and back the ham 350 degrees for 30 min. per lb.
Butterbeans are grown in our country garden, and I cook them with liquid chicken broth and water and also a pack of dry chicken broth and some butter buds for about an hour and 15 min.
Potato salad is made with our red potatoes from our country garden. I leave the peelings on and cut them in 8ths. Boil until done and drain. I add boiled eggs chopped, dill pickle chopped. I cut an onion in 4ths and just put it in there for flavor as I don’t like biting on a jiblet of raw onion. Then, I add 1 TB of regular mustard, and about ¾ cup mayonnaise (I use Duke’s) and salt and pepper to taste.
Recipe for cake I took from an old magazine over 15 years ago. It’s a Baker’s coconut ad recipe.
I box of white or yellow cake mix
1 package of (4 oz. serving size) Jello Vanilla Flavor Instant Pudding and Pie Filling (I use coconut cream instead of vanilla.)
1 -1/3 cup of water
4 eggs
¼ cup oil
1- 1/3 cups of coconut
1 cup of strawberry jam
Frosting:
3 ½ cups Cool Whip
2 cups Bakers Angle Flake coconut
Combine cake mix, pudding, water, eggs, and oil. Beat at medium for 4 min. Stir in 1 -1/3 cups coconut.
Pour into 3 cake pans and bake at 350 for 50 min. or until done. Cool.
Mix cool whip and coconut and spread half of strawberry jam and part of cool whip mixture between each layer. Finish icing cake and sprinkle top and sides of cake with angle flake coconut.
Refrigerate.
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