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Rat Cheese Grits
1 Quart Milk
1/2 Cup Butter or Margarine
1 1/2 Cups (6 oz.) Shredded Sharp Cheddar Cheese
1 Cup Uncooked Regular Grits
1 Teaspoon
Salt
1/8 Teaspoon Pepper
1/3 Cup Grated Parmesan Cheese
Place milk
in a large saucepan and boil. Add 1/4 cup butter and Cheddar cheese;
stir until cheese melts. Slowly add grits, boiling until thick and stirring
constantly. Add salt and pepper.
Over low heat,
beat with electric mixer at low speed for 4 minutes. Remove from heat;
pour mixture into a greased 8-inch pan.
Mix Parmesan
with remaining butter (melted). Spread over grits and bake for 30 minutes
in 400°
oven. Serves 8.
Editor's Note:
Deep South Alumni tell us that, if you balanced a plate of this concoction
on your head, your tongue would beat your brains out!
Harvey House
Slaw
1 Large
or 2 Small Cabbage Heads (chopped)
1 or 2 Bermuda onions (chopped)
1 Green Pepper (chopped)
1-2 Cups Sugar
Alternate
layers of vegetables in large bowl. Top with sugar.
Bring to
a rolling boil:
1 Tablespoon plus 1 Teaspoon sugar
1 Teaspoon Dry Mustard
1 Tablespoon Salt
1 Teasboon Celery Seed
1 Cup Cider Vinegar
3/4 Cup Oil
Pour over cabbage
mixture. Cover tightly and refrigerate at least 4 hours. Then stir and
mix well. Put in covered containers. Keeps well in refrigerator 3-4
weeks.
Christmas Cookies
1 Cup Water
1 Tsp Baking Soda
1 Cup Sugar
1 Tsp Salt
1 Cup Brown Sugar
Lemon Juice
4 Large Eggs
1 Cup Nuts
2 Cups Dried Fruit
1 Bottle Jose Cuervo Tequilla
Sample
the Cuervo to check quality.
Take a
large bowl, check the Cuervo again to be sure it is of the highest quality,
pour one level cup and drink. Turn on the electric mixer...Beat one
cup of butter in a large fluffy bowl. Add one teaspoon of sugar...Beat
again.
At this point
it's best to make sure the Cuervo is still OK, try another cup ... just
in case.
Turn off
the mixerer thingy. Break 2 leggs and add to the bowl and chuck in the
cup of dried fruit, Pick the frigging fruit up off floor... Mix on the
turner. If the fried druit gets stuck in the beaterers just pry it loose
with a drewscriver. Sample the Cuervo to check for tonsisticity.
Next, si!
ft two cups of salt, or something...Who giveshz a sheet...Check the
Jose Cuervo.
Now shift the
lemon juice and strain your nuts. Add one table. Add a spoon of sugar,
or somefink. Whatever you can find. Greash the oven. Turn the cake tin
360 degrees and try not to fall over. Don't forget to beat off the turner.
Finally, throw
the bowl through the window, finish the Cose Juervo and make sure to
put the stove in the dishwasher.
CHERRY MISTMAS.
Stuffed Cabbage
1 Medium Head
of Cabbage
2 Cups (or more) Cracker Crumbs
2 Whole Eggs,
Beaten
1 Tablespoon Minced Onion
1 Tablespoon Melted Butter
1 Tablespoon Sugar
Salt and Pepper to Taste
1/2 Pound Ground Beef, Fried and Drained (optional)
First remove
3 or 4 fresh, large leaves from cabbage head for wrapping up other ingredients.
Shred remaining cabbage and cook covered in small amount of water until
tender. Avoid over cooking and a mushy texture. Drain.
Mash cabbage
and add other ingredients (including ground beef, if desired), adding
more crumbs if necessary to form a firm loaf.
Dip large outer
leaves in boiling water to make pliable. Then place them on a piece
of cheescloth or white muslin to shape a cabbage head.
Pour cabbage
mixture onto leaves, wrap leaves aroind it, draw up cloth, tie with
string.
Simmer
in salted water 30 to 40 minutes, until leaves are tender. Remove cloth
wrapping.
Serve cabbage
roll on platter with browned butter poured over it. Slice crosswise
or in wedges. Pass extra butter sauce or accompany with a cheese sauce.
Mushroom Stuffed
Steak Rolls
1/4 Pound Fresh
Mushrooms, Chopped
1/4 Cup Chopped Onion
2 Tablespoons
Butter
2 Cups Soft Bread Crumbs
1 Tablespoon Parsley Flakes
Salt & Pepper
1 1/2 Pounds Top Round Steak Cut into 4 Pieces
1 Can Beef Gravy (or 1 Bouillon Cube and Water)
Pound steak
thin for rolling.
Place onions
& mushrooms (which have been cooked 3-4 minutes in butter and mixed
with the bread crumbs) on steak pieces.
Roll up
and secure with string or toothpicks. Place in baking dish, top with
gravy or bouillon and bake covered at 350°
for 1 1/2 hours.
Serves
4.
Jalepeno Corn
Bread
1 1/2 Cups Yellow
Corn Meal Mix
2 Teaspoons Baking Powder
1 Teaspoon Salt
1 Cup Buttermilk
1 Can (8 oz.) Creamed Corn
1 1/2 Cups Grated Cheddar Cheese
3 Eggs Beaten
2/3 Cups Oil
3-5 Jalepeno Peppers Chopped (Remove Seeds)
1 Small Bell Pepper Chopped (Optional)
1 Small Sweet Onion Chopped (Optional)
Combine
all ingredients and 1/2 of cheese.
Pour half
of mixture in iron skillet or baking dish, top with remaining cheese.
Pour remaining
ingredients on top and bake at 450° for 25 minutes.
Here's a recipe
for real Texas brisket barbecue (not that commie pork stuff that passes
for barbecue in these parts [North Carolina]).
And, please,
barbecue is a noun, not
a verb:
One fresh brisket
with the fat (not corned beef), any weight.
Marinade in Allegro's
cajun seasoning overnight.
Cook fat side
down in a big turkey pot (covered) for about four hours (for eight pounds
or so) at 250 degrees. You've got to slow cook it, don't rush.
Finish very briefly
on the grill, fat side down, and apply Stubb's spicy bbq sauce.
Remove from grill
and slice fat off bottom first, then slice in wafer-thin (Monte Python
style) slices perpendicular to the grain.
Serve with a
loaf of Wonder bread, pickles, real sharp cheddar cheese and a bucket
of beer.
And, go Dawgs.
Glenn Hudson
Salisbury, NC
UGA 91
Potato
Bake
2 Pounds Potatoes,
Washed & Sliced 1/4 in. Thick
1 Package Dry Onion Soup Mix
1 Teaspoon Rosemary
1/4 Stick Butter, Melted
Arrange
potatoes
in baking dish,pour melted butter over potatoes.
Sprinkle dry
onion soup mix and rosemary over potatoes, cover.
Bake at 350°
for 1 hour. Can be microwaved on high 15 minutes.
Serves 6.
Pancho
Villa Sandwich
6 Slices Bacon
1/2 Pound Chopped Sirloin
1 Medium-size Onion, Chopped (1/2 cup)
1 Can (4 oz.) Green Chilis, Drained, Seeded and Chopped
1/2 Cup Sliced Ripe Olives
1/4 Cup Ketchup
1/2
Teaspoon Salt
1/2 Teaspoon Chili Powder
6 Hero Buns
6 Slices Jack Cheese
6 Slices Muenster Cheese
Cook bacon
until crisp in a large skillet; drain on paper towel. Pour off drippings.
Brown beef
and onion in skillet. Stir in green chilis, olives, ketchup, salt and
chili powder. Cook 5 minutes, stirring occasionally.
Split buns in
half lengthwise. Place a slice of Jack cheese on bottom half of bun.
Top with 1/3 cup meat mixture, bacon slice and slice of Muenster cheese.
Wrap each sandwich in aluminum foil.
Bake at 375°
for 10 minutes. If refrigerated, add 5 minutes to baking time.
Serves 6.
Baked Beans
Brown 1
pound of ground beef & 1/2 cup of chopped onion in 2 tablespoons
of cooking oil.
Drain off
grease. Place in large casserole and add:
1 Cup Ketchup
2 Tablespoons Mustard
2 Tablespoons Brown Sugar
2 Tablespoons Vinegar
1 Can (15 oz.) Kidney Beans
1 Can (15 oz.) Pork & Beans
Bake in 350°
oven for 30 minutes.
Frozen
Chocolate Nut Cheesecake
1 1/4 Cups
Crushed Graham Crackers (17 crackers)
1/4
Cup Sugar
6
Tablespoons Melted Butter or Margarine
11
Ounces Cream Cheese
1 Quart Chocolate Ice Cream
1/2 Cup Chopped Semisweet Chocolate Pieces
1
Cup Chopped Nuts
In a bowl,
combine graham cracker crumbs, sugar & melted butter; mix well.
Press on bottom & 1 3/4 inches up the sides of an 8-inch springform
pan. Chill.
In a large bowl
beat cream cheese with electric mixer till fluffy. Set aside.
Stir ice cream
to soften. Gradually add to cream cheese, beating with mixer till smooth.
Fold in chocolate & nuts. Pour into crust.
Cover &
freeze overnight. To serve, let stand at room temperature 30 - 40 minutes.
Top with whipped
cream, chocolate, & nuts.
Monte Cristo
3 Eggs
Beaten
1
Stick Butter
1/3
Cup Milk
2
Teaspoons Prepared Mustard
12 Slices White Bread
12 Slices Swiss Cheese
6
Slices Smoked Cooked Ham
Beat eggs
and milk together and set aside. Beat butter and mustard together and
spread on 1 side of each slice of bread.
For each sandwich:
top 1 slice of bread with 1 slice of cheese, 1 slice of ham, a second
slice of cheese & other slice of bread--butter side down.
Dip each sandwich
in egg mixture. Brown on both sides on buttered griddle. Place on cookie
sheet and bake in a preheated oven at 425°F for 8 minutes.
To serve, slice
each sandwich in half diagonally.
Hot Barbecue
Sauce
1 Pint
Water
3
Tablespoons Black Pepper
1
Tablespoon Cayenne Pepper
1
Tablespoon Paprika
1 Tablespoon Sugar
1 Teaspoon salt
3
Tablespoons Worcestershire
1 1/2 Pints Vinegar
Juice of One Lemon
Ketchup or Tomato Juice Optional
Combine
first 7 ingredients in saucepan & boil, stirring frequently, until
volume is reduced by half.
Add vinegar &
lemon juice. Bring back to a boil. Remove from heat. Chill in jar if
not to be used 'til later. Makes about 1 quart.
May be cut with
tomato juice or ketchup to taste.
Taco Casserole
(submitted by: Susan Nations)
1 Pound
Ground Beef
1
Medium Onion, Chopped
1
Package Taco Seasoning Mix
1
Small Can
Tomato Sauce
1/2 Tomato Sauce Can of Water
1 Can Refried Beans
Salt
Pepper
1 Tablespoon Dry Mustard
1
Cup Sour Cream
Lettuce, Shredded
Cheese, Grated
Brown ground
beef and onions together. Drain fat. Add taco seasoning, tomato sauce,
water, refried beans and seasonings, Simmer until hot and bubbly. Empty
into warmed casserole dish.
Top with a layer
of sour cream, lettuce, and cheese.
Serve immediately.
Brunswick
Stew
1 Hen (4-5
pounds)
8 Cups Water
3
Pounds Beef Stew Meat (cut in 1 inch cubes)
1
8oz. Can
Tomato Sauce
4 Cups cooked Tomatoes or 2 16oz Cans Whole Tomatoes Quartered
3 Medium Onions, Thinly Sliced
2
10oz Packages Frozen Whole-Kernel Corn, Thawed
1/2
Cup Butter or Margarine
2 Tablespoons Sugar
1 Tablespoon Worcestershire Sauce
2 Pods Red Pepper or Dash of Cayenne Pepper
1-1/2 Tablespoons Salt
1/2 Teaspoon Pepper
1/4 Cup All-Purpose Flour
1/2 Cup Water
Place chicken
and 8 cups water in a Dutch oven; bring to a boil. Lower heat; cover
and simmer until tender. Remove bones ond cut into cubes. Return chicken
to broth.
Cover beef with
water in a large saucepan; cook until tender. Add beef and beef broth
to chicken mixture. Add tomato sauce, vegetables, butter, sugar, Worcestershire
sauce, red pepper, salt, and pepper. Simmer, covered, until vegetables
are tender.
Mix flour and
1/2 cup water thoroughly. Stir flour mixture into stew; cook until thickened.
Serves 15-20.
Sangria
El Patron
(submitted by: Len Davis)
2 Oranges
Thinly Sliced
Juice of 12 Oranges
2
Lemons Thinly Sliced
Juice
of 12 Lemons
8 Ounces Brandy
3/4 Litre or Fifth of Red Table Wine
3/4
Litre or Fifth of White Table Wine
3/4-1
Litre of Champagne
Mix red
and white wines with brandy and fruit juices. Chill, if time permits.
Float part of fruit in mixture and use part to garnish glasses. Gently
add well-chilled champagne to block-iced punch bowl or to sangria pitcher.
Serve in
tall glasses over cracked ice.
Salad Elegante
(submitted by: Mot Davis)
1 Can Asparagus
Drained
1 Can Artichoke Hearts Quartered
& Drained
1
4oz. Can
Mushrooms Drained
1/2 Onion Sliced Thinly
1 Tomato
2 to 3 Types of Lettuce or Spinach
1 Cucumber (if desired)
Marinate
all ingredients, except lettuce tomato, in 1/2 cup Italian Dressing
for several hours or overnight.
Cut tomato in
wedges and add all ingredients to your favorite lettuce mixture. Add
at least 1/4 cup more Italian Dressing. Mix all ingredients and serve
immediately
Coleslaw
(submitted by: Len Davis)
1 Large
Head Cabbage (4 lbs) Shredded
1/4 Cup Sugar
1/4
Cup Lemon Juice of Vinegar
3/4 Cup Mayonnaise
1/2 Teaspoon Salt
1/4
Teaspoon Pepper
1 Cup Grated Carrots
Put shredded
cabbage in a large bowl. Sprinkle with sugar; toss just until mixed,
then cover.
Add lemon juice
to mayonnaise and pour over cabbage. Sprinkle with salt and pepper.
Toss.
Serves 6.
Atlanta
Salad
(submitted by: Helen Horton)
24 Ounces
Lemon Gelatin
1/2 Gallon Boiling Water
6 Bottles Coca-Cola
1 Cup Chopped Pecans
2 Cups Chopped Celery
1
Cup Chopped Apples
2 Tablespoons Chopped Pimentos
1 Teaspoon Salt
Dissolve
gelatin in water, cool. Mix in remaining ingredients. Chill until firm.
Unmold and serve on lettuce. Garnish with mayonnaise. This makes a tart
salad - dilicious with meat.
Serves
54 half cups.
Broccoli
Casserole
2 Bunches
Broccoli, washed & cut into individual stems
6 Tablespoons Flour
6 Tablespoons Butter
2 Cups Milk
2 Cups Grated Sharp Cheddar Cheese
Salt, Pepper & Butter
Cook broccoli
in small amount of boiling water in large pan or Dutch oven until tender
(about 20 minutes). Drain.
Meanwhile, in saucepan melt butter, add flour & cook for a minute
or two. Add milk all at once & cook over moderate heat until sauce
begins to thicken. Stir in 1 1/2 cups grated cheese, 1/4 - 1/2 teaspoon
salt & 1/8 teaspoon pepper. Stir until cheese melts.
Place broccoli in buttered casserole. Top with remaining cheese &
bake 10 minutes longer.
Corn Casserole
2 Cups Cream
Style Corn
1/2 Cup Grated Cheese (Swiss or Mozzerella)
2 Eggs
1 Small Onion, Chopped
3 Tablespoons Parsley
1/2 Cup Bread Crumbs
3/4 Teaspoon Salt
1/4 Teaspoon Pepper
Combine all ingredients
& pour into greased casserole dish. Bake in 350† oven for 40
minutes.
Serves 6.
Southern Spoon
Bread
1 Quart Milk
2 Cups Corn Meal
2 Tablespoons Butter
3 Eggs, Separated
1 Teaspoon Baking Powder
1-1/2 Teaspoon Salt
1 Teaspoon Sugar
Scald milk over
low heat; gradually stir in corn meal. Cook to consistency of mush stirring
often; add butter, baking powder, salt, sugar and egg yolks which have
been beaten until light. Cool slightly. Beat egg whites until stiff
but not dry. Fold into batter. Turn into greased 11/2 quart casserole.
Bake in a slow oven (325†) 1 hour and 15 minutes.
Serve at once
with plenty of butter of butter or gravy.
Serves 6-8.
Old South Crab
Cakes
1 Pound Flaked
Crab Meat
1 Egg, Beaten
1 1/2 Cup Soft White Bread Crumbs
1/2 Teaspoon Salt
2 Tablespoons Mayonnaise
2 Tablespoons Parsley, Minced
1 Small Chopped Onion
1 Small Chopped Pepper
2 Tablespoons Celery, Finely Chopped
1/4 Teaspoon Thyme
Dash of Cayenne
Combine ingredients
and mix well. Chill for one hour. Form into small cakes & fry in
deep hot fat. Drain on absorbent paper & serve with tartar sauce.
Tartar Sauce
1 Cup Mayonnaise
or Cooked Salad Dressing
1/3 Cup Drained Sweet-Pickle Relish
1 Tablespoon Lemon Juice
1 Tablespoon Drained Capers
1 Tablespoon Chopped Parsley
1 Teaspoon Grated Onion
1/8 Teaspoon Salt
In medium bowl,
combine all ingredients. Mix well. Regrigerate, covered, umtil well
chilled.
Makes almost
1 1/2 cups.
Boo's Chili Cornbread
1 Pound Lean
Ground Beef
1 Can (10 ounce) Old El Paso Chopped Tomatoes and Green Chilis
1 Package Chili Mix
1 Package Martha White Mexican Cornbread Mix
1/2 Chopped Green Bell Pepper
1/4 Chopped Onion
1 Egg
3/4 Cup Milk
Lettuce, Cheddar Cheese, Sour Cream, Old El Paso Hot Taco Sauce
While meat is
browning in frying pan, preheat oven to 425†. Grease 8 inch iron
skillet. Beat egg in mixing bowl with fork, add cornbread mix, milk,
onion, bell pepper and mix thoroughly. Pour into skillet and set in
oven to bake 15-18 minutes or until brown at 425†. Stir tomatoes
and chilis and chili mix into browned ground beef and allow to simmer
until cornbread is done.
Spoon chili over
cornbread, top with shredded lettuce and cheese, sour cream and hot
taco sauce. Call Fire Department or quench flames with several glasses
of sweet tea.
Barbecued Raccoon
1 Raccoon
2 Tablespoon Salt
1 Hot Red Pepper Pod
Cold Water
1/2 Cider Vinegar
Barbecue Sauce
Sweet Potatoes
Step 1. Dress
and wash the coon carefully, so that no hair clings to the meat. Be
sure the scent gland, located under the legs, has been removed. Chill
throughly or freeze so that the fat will harden. Remove all fat and
discoloration.
Step 2. Place
the coon in a large kettle and cover with cold water. Add salt and pepper.
Bring to a boil and simmer until the meat is tender, about 1 to 1 1/2
hours.
Step 3. Remove
meat to a roasting pan. Drizzle cider vinegar over the meat, inside
and out.
Step 4. Cover
with barbecue sauce and bake for 30 minutes at 400°F. Sweet potatoes
can be peeled and partially cooked in the broth with the meat.
Note: A young
coon can be baked slowly at a lower temperature with barbecue sauce
as you would pork ribs. Baste every hour and cook until the meat falls
off the bone, about 4 to 6 hours.
Chocolate Syrup
Soda
1/4 Cup Cold
Club Soda
3 Tbsp. Chocolate Syrup
2 Small Scoops Vanilla Ice Cream
Additional Club Soda
Whipped Cream
Maraschino Cherry
Step 1. Combine
soda and chocolate syrup in a tall glass. Mix gently and add ice cream.
Step 2. Add additional
soda, stirring gently.
Step 3. Top with
whipped cream and maraschino cherry.
Peanut Butter
Chews
1 Cup Peanut
Butter
1 Cup Dry Milk
1 Cup Raisins
1 Cup White Corn Syrup
Step 1. Mix all
this up together.
Step 2. Roll into small balls.
Step 3. Then roll in chopped peanuts or corn flake crumbs
Cucumbers in
Sour Cream
(Serves 4-5)
1 Cucumber, Thinly
Sliced (peeled if desired)
1/2 Cup Dairy Sour Cream or Yogurt
1 Tablespoon Vinegar
1-2 Drops Tabasco™ Sauce
1 Teaspoon Chives
1 Dash Pepper
1 Thinly Sliced Sweet Onion
Step 1. Mix cucumber
and onion.
Step 2. Mix all other ingredients and pour over cucumbers.
Step 3. Chill at least 30 minutes.