Tuesday, March 22, 2011

Corn Casserole

1 can whole kernel corn--drained
1 can cream corn
1 (8 ounce) sour cream (1 cup)
1 Jiffy corn muffin mix (8.5 ounces)

Preheat oven to 350 degrees.
Mix all ingredients together
Add pinch of Salt and Pepper
Baker for 30 minutes at 350 degrees.

Wednesday, March 16, 2011

Giblet Gravy

1 stick margarine
2 level Tablespoons flour
2 or 3 cups chicken broth
2 chopped hard boiled eggs
Giblets from turkey ( or I use 3 chicken thighs for mine)
salt and pepper to taste

Precook chicken either giblets or thighs. Debone it and chop up,
In a heavy boiler place margarine.
Melt over low heat. Stir in flour, salt and pepper.
Pour in broth.
Add giblets or chicken and eggs.
Boil on low heat until the righ consistency
Serve over dressing

Original Nilla Banana Pudding

48 nilla Wafers (Reserve 10 for garnish)
5 ripe bananas
3/4 cup sugar
1/3 cup flour
1/2 teaspoon vanilla
3 eggs separated
2 cups milk

Preheat oven to 350 degrees.
Mix 1/2 cup of sugar and flour.
Blend in 3 egg yolks and milk.
Cook, uncovered stirring constantly for 10 to 12 minutes or until thickened.
Remove from heat.
Stir in vanilla.
Spread a small amount on bottom of 1 1/2 quart casserole cover with layer of wafers and a layer of bananas.
Continue to layer to make 3 layers of each, ending with the mixture.
Beat egg whites until soft peaks form.
Gradually add 1/4 cup of sugar and beat until stiff but not dry.
Spoon on top of pudding, spreading to cover entire surface and sealing well to edges.
Bake for 15 to 20 minutes or until browned at 350 degrees.
Cool slightly or refrigerate.
Garnish with reserved wafers.l

I can't remember ever going to my grandmothers on Sunday that she did not make this Banana Pudding. It was always one of my favorites growing up. We called my grandmother Bake and she earned that name through the years. She sure knew how to cook.

Old Fashion Tea Cakes

3 cups of flour (self rising)
1 cup butter
3 eggs
3 teaspoon vanilla
1 1/4 cups sugar

Preheat oven to 350 degrees.
Sift flour.
Add butter and mix with fork.
Add unbeaten eggs and vanilla
Mix well with fork.
Roll Thin and cut cookies with cutter.
Or just pat them out flat with fork
Bake for about 8 minutes at 350 degrees.

I made a plenty of these with my grandmother Baker. She taught me so much about making special things for family at Christmas. We spent many wonderful hours making these so all of the family could enjoy them especially at Christmas.

Stock Barbecue Sauce

2 cups vinegar
2 cups catsup
4 teaspoon garlic salt
4 tablespoons salt
1/2 pound butter
1 teaspoon black pepper
6 teaspoons Worcestershire sauce
4 teaspoon paprika
6 teaspoons pepper
2 cups tomato juice
4 Bay Leaves
1 teaspoon Oregano
2 cups water
Cook all ingredients together on medium heat.
This is a good all around BBQ sauce. It can be stored in refrigerator for a long time
If you want it hotter add more pepper.

This recipe came from my old neighbor that is no longer with us--Mr. Marvin Epps. He use to be the best when it came to cooking BBQ. Those of you from Statham will remember him when he cooked for Seagraves Resturant (where John's applicances is now) many years ago--when I was in grammer school.

Frozen Lemon Squares

1/4 cup margarine, melted
1 1/4 cups graham cracker crumbs
1/4 cup sugar
3 egg yolks
1 can Eagle Brand Milk
1/2 cup Lemon juice

Combine margarine, crumbs and Sugar.
Pressinto 8 or 9 inch square pan.
In bowl beat egg yolks.
Stir in Eagle Brand milk the lemon juice.
Pour into crust
Freeze until firm
Cut into squares.

Candy Strawberries

2 boxes Strawberry Jello
3/4 cup Eagle Brand Milk
1 cup finely chopped pecans
1 cup finely shredded coconut
red colored sugar
green colored sugar

Mix all ingredients except colored sugar.
Place in refrigerator for several hours.
Form into strawberries.
Dip the pointed end in red sugar
And the stem in green sugar
Plae on wax paper in refrigerator for several hours.

Note: Granulated sugar may be colored by placing in a jar, add food coloring and shake.