~ Recipes ~

Previous recipe's have been added to the files on the chat/forum (BarnBraining@yahoogroups.com) group.

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Continuing to Update....

Sugar 'n' Spice Porridge;

1 1/2 cups low-fat (1% milkfat) Milk
2 tablespoons butter or margarine
1/3 cup chopped pitted dates or rasins
1/4 tspn. salt
1/4 tspn. ground cardamon or ground cinnamon
3 Tblspns sugar
1/4 tspn. ground nutmeg
1/3 cup quick cooking farina

In medium saucepan, bring butter and milk to a boil over
med/high heat. Stir in sugar, dates, salt, cardamon and
nutmeg.
Slowly add farina to boiling milk stirring constantly.
Cook 30-40 seconds. Remove from heat, let stand covered
for 1-2 minutes, serve with milk.
Makes 2 servings.

Lentils and Sausage;

1 cup, cleaned and sorted, dried lentils
2 1/2 cups beef broth
6 ounces turkey sausage, sliced diagonally in approx 1/2 in. pieces
1 large onion, chopped
1 large potato, peeled, cubed and washed
1 tspn. dried basil leaves
2 cloves garlic, minced
1/2 tspn. salt
1/4 tspn. pepper

In large saucepan, bring beef broth to boil over high heat. Stir in
Lentils, lower heat and simmer covered, for 30 minutes. Stirring
occasionally.
Add sausage, potato, onion, garlic, basil, salt and pepper. Bring to a
boil. Lower heat and simmer covered, for about 20 minutes or until
letils and potato are tender. Stirring occasionally.

Cream'A'Cucumber;

5 med. Cucumbers
1 onion, large
2 cartons (small) table cream
Salt and Pepper
1/4 cup cider vinegar
Water

Wash, peel and slice the cucumbers and onions. Place in bowl, cover completely
with salt water, seal bowl and let soak overnight in refrigerator.
When ready, drain the cucumbers and onions.
Place cream in a large bowl, add about 3 dashes of pepper and 1/4 cup apple
cider vinegar. Taste cream to see if additional vinegar or pepper is needed, to
suit to your taste.
Add the cucumbers and onions to the cream, mix well. Cover and return again
to the refrigerator, where best if left overnight to refrigerate again before eating.

Poor Man's Cake;
(This is one of my own Grandma's recipes)

1 lb. raisins
1/2 Cup butter or Crisco
2 Cups water
2 Cups brown sugar
1 Cup cold water
1 tspn. cinnamon
1 tspn. nutmeg
1 tspn. baking soda
1 tspn. cloves
1 tspn salt
4 Cups flour

Boil raisins in 2 cups water. Remove from heat and add butter or Crisco
and 1 cup cold water. Set this aside and let it cool until the butter or
Crico comes to the top. Add brown sugar, all spices and flour. Mix well.
Place in pan and cook for 45 minutes or until done at 325*.

Potato and Ground Beef Casserole;

1 lb. ground beef
2 med/large potatoes, sliced thin
1 can cream of mushroom or cream of broccolli soup
1 med/large onion, chopped in small pieces
shredded cheddar cheese
dash of salt and pepper

Cook the ground beef, drain grease.
In a greased casserole dish, layer the meat, the onions and
the potatoes alternately in layers until you have used all ingredients.
In seperate bowl, mix can of cream soup with 1/2 cup hot water,
and the dash of salt and pepper until well blendid and then pour
over hamburger/potato/onion layers in dish.
Bake at 350* for approx 45-50 minutes, take out and sprinkle cheese
over top and bake for another 10-15 minutes longer.

Country Bean Soup;

1/4 cup minced parsley
pinch of salt and pepper
1 tspn dried sage leaves
2 tspns dried oregano leaves
3-4 bay leaves
3 cloves minced garlic
1 yellow onion, chopped
2 carrots, shredded
2 cups cabbage, shredded
5-6 cups chicken broth
1- 1 1/2 cops dried navy beans, or lima beans, sorted and rinsed

Either,
Overnight soak beans; combine beans with 4-5 cups water,
cover and let sit overnight or 8 hours at least, before cooking.
Or, quick soak method;
combine beans with 4-5 cups water, bring to a boil, lower
heat and let simmer 3 minutes. Remove from heat. Cover and let
stand for one hour before cooking.
Drain beans and rinse well (from either soak above)
Place soaked beans back in same pot and add 5-6 cups chicken
broth, the carrots, cabbage, onion, garlic, bay leaves, oregano,
sage, salt and pepper.
Bring to a boil, lower heat and simmer, covered, for 2 1/2 -3 hours
or until beans are tender.
Remove and discard bay leaves, Using a fork, slightly mash some
of the beans against side of pan. Stir in the parsley.

Makes 4-5 side dishes

Apple Coleslaw;

1 Cup Mayonnaise
1 Tblspn honey
3 Cups cabbage, shredded
2 Cups red cabbage, shredded
1 1/2 Cup chopped apples
Chopped walnuts

Mix mayonnaise and honey in a large bowl. Add remaining ingredients, mix
lightly. Refrigerate at least 1 hour. Sprinkle with chopped walnuts.

Corn Au Gratin;

2 eggs, beaten
1 Cup shredded cheddar cheese
1/4 Cup milk
1 Tblspn sugar
2 Tblspn all purpose flour
1 (16 oz.) can creamed corn

Place all ingredients in a large bowl and mix well. Place in a greased
8x8" or 8x9" baking dish. Bake at 350* for 50-60 minutes.

Sausage Casserole;

1 Cup regular white rice, uncooked
2 Cups carrots, chopped
1 lg. onion, chopped
1/2 Cup green pepper, chopped
1 (14 oz.) can chicken broth
1/4 Cup water
1 lb. sausage

Grease a 9x13" casserole dish and spread the rice over the bottom. Spoon carrots, onion
and green pepper over rice. Pour chicken broth and water over vegetables. Cook sausage
until brown and crumble in bits. Drain well. Spoon sausage over vegetables. Cover with
foil and bake at 350* for 30 minutes. Remove from ovn after 30 minutes, stir well,
cover with foil and bake for an additional 30 minutes more.

Potato Soup;

6-7 cups potatoes, peeled and sliced in 1/2 squares
1/3 cup onion, finely chopped
1/2 cup celery, finely chopped
1/3 carrots, finely chopped
3 bay leaves
pepper and salt to taste
cream of chicken soup, 10.5 oz can
1 cup milk (more or less)
1 cup sour cream
Chicken broth (about 6-8 cups)

Place 4 cups of chicken broth in large/deep stovetop pot
or crock pot, add onions, celery, carrots, bay leaves and
pepper and salt to the broth. Cook until vegetables are
soft.
Add the potatoes along with more chicken broth to cover
all of potatoes in pan, cook until potatoes are slightly softened
(but not too soft or mushy!) about 20 minutes.
Mix together the cream of chicken soup and sour cream in
a seperate bowl until well blended.
Remove 3 bay leaves and trash.
Add the chicken soup/sour cream mix to the potato broth
in pot, stir slowly and gently as not to mash potatoes.
Add milk to soup until you reach the soup texture you
desire, stirring slowly.

Chicken Stuffed Shells;

1 box stove top stuffing, chicken flavored
1 cup mayonnaise
2 cups cooked chicken breasts, diced
2 cans cream of chicken soup
1/2 can water
1 box jumbo shells (stuffing size)
Shredded Cheddar cheese

Cook shells and drain. Prepare stuffing mix according to directions. Mix chicken,
mayonnaise and stuffing mix. Stuff shells with mixture. Mix soup and water. Cover
the bottom of a 9x13 pan with 1/3 of the soup. Place shells, open side up, in the pan.
Pour the rest of the soup over the shells.Top with shredded cheddar cheese, the cover pan.
Bake 350* for 50-60 minutes.

Overnight Salad:

1 head lettuce, shredded in bite sizes
1/2 cup diced celery
1/4 cup diced green onions
1 pkg. frozen green peas, uncooked
1 cup mayonnaise
1 Tblspn Sugar
Shredded Cheddar cheese
Crisp Bacon, crumbled

Layer peices of lettuce in dish. Add chopped celery and onions over lettuce.
Separate peas and spread on top as next layer. Mix mayonnaise and sugar
together well and 'spread' over top of peas completely. Refrigerate for at least
24 hours. (cover/seal top in foil) Beore serving garnish with shredded cheddar cheese
and crumbled bacon on top.

Black Eyed Peas W/Hog Jowl or Ham Hocks;
(Southern style/also known as Hoppin' John)

Ingredients:

2 pounds dried black-eyed peas
8 ounces hog jowl or 2 small to medium ham hocks
6 cups water water
1 large onion, coarsely chopped
1/2 teaspoon crushed red pepper
1/4 teaspoon sugar
salt, to taste

Preparation:

Pick over the peas and rinse well, then soak in cold water overnight. Place ham hocks or hog jowl in large kettle with water, bring to boil, and cook for 1 1/2 hours. Drain peas and add to the hog jowl. Add whole onion, crushed red pepper, sugar, and salt. Add more water if needed to cover peas. Cover tightly and simmer slowly 2 hours or until peas are tender. Serve with hot cooked rice and cornbread. Serves 8.

Southern Collard Greens;

Ingredients:

2 pounds of collard greens
1 ham hock or 6 slices of cooked bacon
1 medium onion, sliced or chopped
1 teaspoon of crushed red pepper
2 to 3 teaspoons Kosher salt

Preparation:

Clean and wash greens well; remove tough stems and ribs. Cut them up and place in a deep pot; add onion. Wash off ham hock and add to the pot. Add red pepper and salt. Add enough water to cover greens and cook until tender, about 1 hour. Taste and adjust seasonings. Serve with sliced tomato and corn bread.
Serves 4 to 6.

Southern Homemade Corn Bread;

1/2 c. sifted enriched flour
1/2 c. sugar
3/4 tsp. salt
4 tsp. baking powder
1 1/2 c. corn meal
2 eggs
1 c. milk
1 stick butter

Sift together flour, sugar, baking powder, and salt. stir in corn meal; add eggs and milk. Melt butter in skillet and swish around in the skillet to grease well. Pour butter into mixture; mix well. Pour mixture back into skillet. Bake at 425 degrees for 20-25 minutes.

Homemade Sweet Cornbread;

2 c. biscuit mix
1/2 tsp. baking soda
1 c. half and half
2 tsp. salt
1/2 lb. butter
3/4 c. sugar
1 c. yellow cornmeal
2 eggs

Thoroughly blend the biscuit mix, sugar, baking soda, cornmeal and salt. Scald cream with the butter and add to the dry mixture. Slightly beat eggs and add to mixture and mix well. Pour into greased and floured baking pan. Bake at 350 degrees for approximately 30 minutes.

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Preparation:

Southern Collard Greens;Ingredients:

Preparation:

Southern Collard Greens;

Ingredients: