Grandma’s Spaghetti

Jul 31, 2019 by

Grandma’s Spaghetti is one of the dishes my mother in law used to make. My kids always loved her Spaghetti. The instructions were always add a little of this and of that.  This is the closest I’ve ever came to her recipe. There are two things that I know I have different than hers. I use lean ground beef instead of the greasy ground beef, and I add butter; that replaces the grease from the beef. Her secret ingredient was tomato ketchup :). When I do make it, its enough so the kids can take some to their home.

 

Ingredients
  • 1½ lb ground beef 93/70
  • olive oil
  • 1 sweet onion
  • 1 green bell pepper
  • 3 or 4 stalks of celery
  • 2 cloves of garlic
  • 32 oz Ragu Spaghetti Sauce
  • 1 cup tomato sauce
  • 1 box regular Spaghetti noodles
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp Italian Seasoning
  • 2 tbsp sugar
  • 2 tbsp butter
  • 1 cup of chicken broth (only if the sauce is too thick)
 
Instructions
  1. Preheat the cast iron skillet add the olive oil. Brown the ground beef.
  2. Once the ground beef is browned, take the beef out of the skillet and add to the Dutch Oven. Add the salt, pepper, Italian Seasoning and sugar to the beef.
  3. Add to the skillet some more olive oil then add the cutup vegetables and the minced garlic. Cook till done.
  4. Add the Ragu Spaghetti Sauce and 1 cup of tomato ketchup to the beef. Once the vegetables are done add to the Beef mixture, simmer on low for 1 hour. If the sauce is too thick add the chicken broth.
  5. Cook the spaghetti noodles according to the box instructions. Add the cooked spaghetti to the sauce. Add 2 tbsp butter and serve.
Grandma's Spaghetti
 
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Grandma's Spaghetti is one of the dishes my mother in law used to make. My kids always loved her Spaghetti. The instructions were always add a little of this and of that. This is the closest I've ever came to her recipe. There are two things that I know I have different than hers. I use lean ground beef instead of the greasy ground beef, and I add butter; that replaces the grease from the beef. Her secret ingredient was tomato ketchup 🙂
Recipe type: Main Dishes, Beef, One Pot Meals
Serves: 10
Ingredients
  • 1½ lb ground beef 93/70
  • olive oil
  • 1 sweet onion
  • 1 green bell pepper
  • 3 or 4 stalks of celery
  • 2 cloves of garlic
  • 32 oz Ragu Spaghetti Sauce
  • 1 cup tomato sauce
  • 1 box regular Spaghetti noodles
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp Italian Seasoning
  • 2 tbsp sugar
  • 2 tbsp butter
  • 1 cup of chicken broth (only if the sauce is too thick)
Instructions
  1. Preheat the cast iron skillet add the olive oil. Brown the ground beef.
  2. Once the ground beef is browned, take the beef out of the skillet and add to the Dutch Oven. Add the salt, pepper, Italian Seasoning and sugar to the beef.
  3. Add to the skillet some more olive oil then add the cutup vegetables and the minced garlic. Cook till done.
  4. Add the Ragu Spaghetti Sauce and 1 cup of tomato ketchup to the beef. Once the vegetables are done add to the Beef mixture, simmer on low for 1 hour.
  5. Cook the spaghetti noodles according to the box instructions. Add the cooked spaghetti to the sauce. Add 2 tbsp butter and serve.
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Hoe Cakes

Sep 22, 2013 by

 

What are hoe cakes? No it’s not what you think it is ;). Hoe cakes are often associated with the American South, where hoe cakes are served with a variety of sweet and savory foods. There are several explanations where hoe cakes came from. Some food historians use ex-slave narratives as proof that hoe cakes are called that because they were cooked on the back of a hoe. Others believe the name hoe cake comes not from the slaves cooking the cornmeal on a metal hoe, but rather from an earlier meaning of the word hoe, which was synonymous with griddle. Found this recipe in the Garden and Gun magazine and didn’t change a thing. Some things are better left alone. 

Ingredients

1 cup self-rising flour
1 cup fine yellow cornmeal
2 tsp. baking powder
1/2 tsp salt
1/2 tbsp sugar
2/3 cup buttermilk
1/3 cup water
1/4 cup bacon fat
1/3 cup sour cream
2 eggs
1/3 cup green onions, thinly sliced
1/4 cup crisp bacon, finely chopped
Canola oil, combined with some bacon fat.

Instructions

1. In a medium bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.

2. In another small bowl, combine buttermilk, water, bacon fat, and sour cream. Blend well. Add eggs, and mix until just combined.

3. Pour liquid into dry ingredients, and mix just until a thick batter has formed. Stir in the chopped green onions and bacon. To keep the hoecakes tender, avoid over-mixing.

4. Heat oil and bacon fat in a cast-iron or other heavy skillet over medium to medium-high heat. Use about an eighth of a cup of batter for smaller cakes, or a quarter cup for larger ones. Cook them as you would pancakes, allowing them to fry on one side for about three minutes or until crisp and golden brown. Flip and cook for another couple of minutes. Replenish oil as needed, to maintain a generous film in the pan.

5. Batter will keep for a couple of days tightly covered in the refrigerator. If it seems too thick after storing, stir in a bit more buttermilk or water.

Hoe Cakes
 
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What are hoe cakes? No it's not what you think it is ;). Hoe cakes are often associated with the American South, where hoe cakes are served with a variety of sweet and savory foods. There are several explanations where hoe cakes came from. Some food historians use ex-slave narratives as proof that hoe cakes are called that because they were cooked on the back of a hoe. Others believe the name hoe cake comes not from the slaves cooking the cornmeal on a metal hoe, but rather from an earlier meaning of the word hoe, which was synonymous with griddle. Found this recipe in the Garden and Gun magazine and didn't change a thing. Some things are better left alone.
Author:
Serves: 10
Ingredients
  • 1 cup self-rising flour
  • 1 cup fine yellow cornmeal
  • 2 tsp. baking powder
  • ½ tsp salt
  • ½ tbsp sugar
  • ⅔ cup buttermilk
  • ⅓ cup water
  • ¼ cup bacon fat
  • ⅓ cup sour cream
  • 2 eggs
  • ⅓ cup green onions, thinly sliced
  • ¼ cup crisp bacon, finely chopped
  • Canola oil, combined with some bacon fat.
Instructions
  1. In a medium bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.
  2. In another small bowl, combine buttermilk, water, bacon fat, and sour cream. Blend well. Add eggs, and mix until just combined.
  3. Pour liquid into dry ingredients, and mix just until a thick batter has formed. Stir in the chopped green onions and bacon. To keep the hoecakes tender, avoid over-mixing.
  4. Heat oil and bacon fat in a cast-iron or other heavy skillet over medium to medium-high heat. Use about an eighth of a cup of batter for smaller cakes, or a quarter cup for larger ones. Cook them as you would pancakes, allowing them to fry on one side for about three minutes or until crisp and golden brown. Flip and cook for another couple of minutes. Replenish oil as needed, to maintain a generous film in the pan.
  5. Batter will keep for a couple of days tightly covered in the refrigerator. If it seems too thick after storing, stir in a bit more buttermilk or water. Found this recipe in the Garden and Gun magazine and didn't change a thing. Some things are better left alone.

 

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Peach Cobbler

Sep 2, 2013 by

 

Our English ancestors brought us the fruit pies. They added a topping of biscuit dough to them and placed a heavy lid on top so that the biscuit dough could rise and brown, that’s how the cobbler was born. Today in the South, most of the restaurants and the Barbecue restaurants have peach cobbler on the menu. A Peach cobbler is as American as Apple Pie, it is a tradition and one that I have come to love.

Ingredients

   For the Fruit mix:
8 peeled and sliced peaches
1 tsp lemon juice
1/4 tsp cinnamon
1/8 tsp nutmeg
For the syrup:
3/4 cup water
1/2 cup white sugar
1/4 cup brown sugar
For the crust:
1 stick butter, melted
1/2 cup white sugar
1 1/2 cups self-rising flour
1 1/2 cups pet milk or regular milk
1/2 tsp cinnamon

Instructions

1.  Preheat oven to 350 degrees F (175 degrees C).
2. Combine the sliced peaches, lemon juice, cinnamon and nutmeg in a bowl 3. Stir sugar and water together in saucepan pan over medium heat until simmering, 2 to 3 minutes. Stir in peach mixture; cook and stir for 2 minutes. Remove from heat and set aside.
4. As for me I don’t like it overly sweet. If you like your cobblers sweet add an additional 1/2 cup of sugar to the syrup. 5. Combine sugar and self-rising flour in a large bowl. Pour in the milk and cinnamon; whisk to form a smooth batter. You have to use self-rising flour because if you use regular flour the batter won’t rise to the top.
6. Pour melted butter into the baking pan. Pour the batter over the melted butter. Gently place peaches and syrup on top of batter. As the cobbler bakes, they will sink down into the batter. Bake until syrup is bubbling and crust has risen and is golden brown, about 50-55 minutes.

Peach Cobbler
 
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Ingredients
For the Fruit mix:
  • 8 peeled and sliced peaches
  • 1 tsp lemon juice
  • ¼ tsp cinnamon
  • ⅛ tsp nutmeg
For the syrup:
  • ¾ cup water
  • ½ cup white sugar
  • ¼ cup brown sugar
For the crust:
  • 1 stick butter, melted
  • ½ cup white sugar
  • 1½ cups self-rising flour
  • 1½ cups pet milk or regular milk
  • ½ tsp cinnamon
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the sliced peaches, lemon juice, cinnamon and nutmeg in a bowl
  3. Stir sugar and water together in saucepan pan over medium heat until simmering, 2 to 3 minutes. Stir in peach mixture; cook and stir for 2 minutes. Remove from heat and set aside.
  4. As for me I don't like it overly sweet. If you like your cobblers sweet add an additional ½ cup of sugar to the syrup.
  5. Combine sugar and self-rising flour in a large bowl. Pour in the milk and cinnamon; whisk to form a smooth batter. You have to use self-rising flour because if you use regular flour the batter won't rise to the top.
  6. Pour melted butter into the baking pan. Pour the batter over the melted butter. Gently place peaches and syrup on top of batter. As the cobbler bakes, they will sink down into the batter. Bake until syrup is bubbling and crust has risen and is golden brown, about 50-55 minutes.

 

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Pulled Pork

Aug 4, 2013 by

 

Pulled pork is the traditional pork barbecue of North Carolina. It is arguably the oldest type of American barbecue.

In Eastern North Carolina, this barbecue is traditionally made from a whole hog. In the central to western parts of the state, pork shoulder (Boston butt) is typically used.

The pork is slow-smoked over hickory for twelve to sixteen hours. Because of the slow cooking, the meat becomes very tender and can be torn into shreds by fingers alone. The meat may also be served chopped rather than pulled. This is especially true in Lexington-style barbecue. Wood smoke and long cooking times are required to make authentic barbecue. Pork braised in sauce in a crock-pot or other such device is not considered true barbecue.

Pulled pork is usually served with a thin, piquant vinegar-based barbecue sauce in Eastern North Carolina or a tomato-and-vinegar based sauce in Central and Western NC, and eaten on a bun as a sandwich, or on its own with side items such as coleslaw (mayonnaise-based in Eastern North Carolina, vinegar-based in central and western NC), baked beans, hush puppies, collard greens, or cornbread.

Pulled pork may be prepared from a fresh pork shoulder by slow roasting (6 to 8 hours at 250F-300F for an 8- to 12-lb cut)

Ingredients

Pork Shoulder or Pork butt
a spray bottle with apple cider vinegar
soaked wood chips of your choice
For the seasoning blend:
1 tbsp Kosher Salt
1 tbsp Oregano
1 tbsp Thyme
1 tbsp Red pepper
1 tbsp Chilli powder

Instructions

1.   Soak the wood chips in water and make the seasoning blend.

2. Prepare your pork shoulder or pork butt the following way: cut the fat off the pork shoulder (you don’t have to do that with the pork butt). As for me I prefer the pork butt because it doesn’t have that much fat, but this time the store only had pork shoulders. Rub the pork shoulder with the seasonings. And spray with apple cider vinegar.

3. Put the soaked wood chips in your smoker and turn your smoker on. The temp should be about 250F. And let that shoulder or butt smoke. Spray now and then with the apple cider vinegar, that keeps the shoulder or butt moist. Your shoulder is done when the internal temperature is 200F. Let it rest for about 1/2 hour. This one took 10 hours. You should be able to pull the meat from the bone. Sprinkle with the seasoning blend and add your favorite bbq sauce. Eat it on a sandwich with some coleslaw.

4. This shoulder looks that good I thought it deserves a picture on its own 🙂

Pulled Pork
 
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Pulled pork is the traditional pork barbecue of North Carolina. It is arguably the oldest type of American barbecue. In Eastern North Carolina, this barbecue is traditionally made from a whole hog. In the central to western parts of the state, pork shoulder (Boston butt) is typically used. The pork is slow-smoked over hickory for twelve to sixteen hours. Because of the slow cooking, the meat becomes very tender and can be torn into shreds by fingers alone. The meat may also be served chopped rather than pulled. This is especially true in Lexington-style barbecue. Wood smoke and long cooking times are required to make authentic barbecue. Pork braised in sauce in a crock-pot or other such device is not considered true barbecue. Pulled pork is usually served with a thin, piquant vinegar-based barbecue sauce in Eastern North Carolina or a tomato-and-vinegar based sauce in Central and Western NC, and eaten on a bun as a sandwich, or on its own with side items such as coleslaw (mayonnaise-based in Eastern North Carolina, vinegar-based in central and western NC), baked beans, hush puppies, collard greens, or cornbread. Pulled pork may be prepared from a fresh pork shoulder by slow roasting (6 to 8 hours at 250F-300F for an 8- to 12-lb cut)
Ingredients
  • Pork Shoulder or Pork butt
  • a spray bottle with apple cider vinegar
  • soaked wood chips of your choice
For the seasoning blend:
  • 1 tbsp Kosher Salt
  • 1 tbsp Oregano
  • 1 tbsp Thyme
  • 1 tbsp Red pepper
  • 1 tbsp Chilli powder
Instructions
  1. Soak the wood chips in water and make the seasoning blend.
  2. Prepare your pork shoulder or pork butt the following way: cut the fat off the pork shoulder (you don't have to do that with the pork butt). As for me I prefer the pork butt because it doesn't have that much fat, but this time the store only had pork shoulders. Rub the pork shoulder with the seasonings. And spray with apple cider vinegar.
  3. Put the soaked wood chips in your smoker and turn your smoker on. The temp should be about 250F. And let that shoulder or butt smoke. Spray now and then with the apple cider vinegar, that keeps the shoulder or butt moist. Your shoulder is done when the internal temperature is 200F. Let it rest for about ½ hour. This one took 10 hours. You should be able to pull the meat from the bone. Sprinkle with the seasoning blend and add your favorite bbq sauce. Eat it on a sandwich with some coleslaw.

 

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Mac & Cheese

Jul 30, 2013 by

Macaroni & Cheese, that is some real comfort food. With this recipe you can change the kind of cheese you want to use. Just keep the same proportions.

Ingredients

  • 2 cups macaroni noodles
  • 3 tbsp butter
  • 2 tbsp flour
  • 1/4 tsp ground red pepper
  • 1/2 tsp mustard powder
  • 2 cups milk
  • 1 cup of cheese of your choice ( I used Mexican mix, you can use cheddar if you like)
  • 1 cup Velveeta cheese
  • 1/2 cup of cheese of your choice for the topping
  • 1 tbsp sour cream

Instructions

  1. Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook 6 minutes. Drain.
  2. In a separate saucepan, melt the butter over medium heat. Take the pot off the stove and add the flour, red pepper and mustard powder, stir until smooth.
  3. Slowly stir in the milk, beating out any lumps. Put it back on the stove and add the cheese and the Velveeta cheese and the sour cream, stir constantly until the sauce is thick and smooth.
  4. Butter the casserole dish then add the drained noodles. Pour the cheese sauce over the noodles and mix it up. Sprinkle with the 1/2 cup of cheese of your choice.
  5. Turn the oven on 350F. Cover the casserole dish with some foil and cook for 10 minutes. Take off the foil and cook for an additional 3 minutes under the broiler.

Mac & Cheese
 
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Macaroni & Cheese, that is some real comfort food. With this recipe you can change the kind of cheese you want to use. Just keep the same proportions.
Serves: 6
Ingredients
  • 2 cups macaroni noodles
  • 3 tbsp butter
  • 2 tbsp flour
  • ¼ tsp ground red pepper
  • ½ tsp mustard powder
  • 2 cups milk
  • 1 cup of cheese of your choice ( I used Mexican mix, you can use cheddar if you like)
  • 1 cup Velveeta cheese
  • ½ cup of cheese of your choice for the topping
  • 1 tbsp sour cream
Instructions
  1. Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook 6 minutes. Drain.
  2. In a separate saucepan, melt the butter over medium heat. Take the pot off the stove and add the flour, red pepper and mustard powder, stir until smooth.
  3. Slowly stir in the milk, beating out any lumps. Put it back on the stove and add the cheese and the Velveeta cheese and the sour cream, stir constantly until the sauce is thick and smooth.
  4. Butter the casserole dish then add the drained noodles. Pour the cheese sauce over the noodles and mix it up. Sprinkle with the ½ cup of cheese of your choice.
  5. Turn the oven on 350F. Cover the casserole dish with some foil and cook for 10 minutes. Take off the foil and cook for an additional 3 minutes under the broiler.

 

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Sweet Potato Pie

Apr 21, 2013 by

During the sixteenth century, Brits from Europe brought the tradition of making pumpkin pies for dessert to West Africa. The tradition was soon brought to America during slavery, where the African slaves transformed the dessert into something sweeter using yams, then sweet potatoes. Coincidentally, yams and black-eyed peas was a common food slaves were fed during the Middle Passage.

The name of the food was inconsistent at first, because the yam and sweet potato come from two different types of plants. The word yam in African dialects was either “Oyame or Yam Yam” or a few other terms with a few other meanings. Yams are monocots from the Dioscorea family. Sweet potatoes are from the Morning Glory plant family.

Sweet potato pie recipes made a cookbook debut in the 18th century. In the late part of the 19th century, Fannie Famer featured a recipe for glazed sweet potatoes in the Boston Cooking School Cookbook. Soon after, inventor George Washington Carver began to find various uses for the sweet potato, including in a candied version. He released over 100 uses for the vegetable.

As the slaves made the pie for large gatherings in celebration and as a part of family meals, the tradition has continued for family gatherings and black family reunions today.

Ingredients

  • 1 unbaked deep dish pastry shell
  • 4 medium sweet potatoes sliced, diced, cooked and peeled
  • 1/4 cup butter
  • 1 (14 oz) sweetened condensed milk
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp salt
  • 2 eggs.

Instructions

  1. Peel and cook the sweet potatoes for 20 min. Preheat the oven 350F. In a large mixing bowl, beat the sweet potatoes with butter until smooth. Add remaining ingredients except pastry shell, mix well. Pour into pastry shell. Bake 30 minutes or till done, you can test that with a toothpick, if it comes out clean it is done.

Sweet Potato Pie
 
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Serves: 8
Ingredients
  • 1 unbaked deep dish pastry shell
  • 4 medium sweet potatoes sliced, diced, cooked and peeled
  • ¼ cup butter
  • 1 (14 oz) sweetened condensed milk
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp salt
  • 2 eggs.
Instructions
  1. Peel and cook the sweet potatoes for 20 min. Preheat the oven 350F. In a large mixing bowl, beat the sweet potatoes with butter until smooth. Add remaining ingredients except pastry shell, mix well. Pour into pastry shell. Bake 30 minutes or till done, you can test that with a toothpick, if it comes out clean it is done.

 

*Arrisje’s Recipe Card. Click on the pic and save to your hard drive. Print as a 4×6 pic*

Recipe Card Sweet Potato Pie

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Fried Bologna Sandwich

Dec 23, 2012 by

Fried Egg Bologna Sandwich. It’s a typical Southern sandwich. Also called a poor man’s steak sandwich. It’s very easy to make, and delicious.

Ingredients

  • 2 slices of toasted bread
  • 1 slice of thick bologna
  • 1 slice of cheddar cheese
  • 1 egg
  • mayo

Instructions

  1. For this sandwich I use the cast iron skillet. Turn the stove on and put a small amount of grease in the skillet. Add the bologna and brown on one side. You will see a bubble in the middle cut that with a knife. Now add the egg to the skillet, when both are done turn the bologna and the egg over, and fry the bologna and egg. Spread the mayo on the bread. Add the fried bologna, then the cheese and last the fried egg. Top off with the other slice of toasted bread with mayo. And enjoy this simple sandwich from the South.

Fried Bologna Sandwich
 
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Ingredients
  • 2 slices of toasted bread
  • 1 slice of thick bologna
  • 1 slice of cheddar cheese
  • 1 egg
  • mayo
Instructions
  1. For this sandwich I use the cast iron skillet. Turn the stove on and put a small amount of grease in the skillet. Add the bologna and brown on one side. You will see a bubble in the middle cut that with a knife. Now add the egg to the skillet, when both are done turn the bologna and the egg over, and fry the bologna and egg. Spread the mayo on the bread. Add the fried bologna, then the cheese and last the fried egg. Top off with the other slice of toasted bread with mayo. And enjoy this simple sandwich from the South.

 

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Green Cabbage

Dec 9, 2012 by

Cabbage is a leafy green biennial, grown as an annual vegetable for its densely-leaved heads. Closely related to other cole crops such as broccoli, cauliflower and brussels sprouts. Cabbage heads generally range from 1 to 8 poundsand can be green, purple and white.

It is difficult to trace the exact history of cabbage, but it was most likely domesticated somewhere in Europe before 1000 BC. By the Middle Ages it was a prominent part of European cuisine, although savoys were not developed until the 16th century. Cabbage heads are generally picked during the first year of the plants’ life cycles, but those intended for seed are allowed to grow a second year, and must be kept separated from other cole crops to prevent cross pollination. Cabbage is prone to several nutrient deficiencies, as well as multiple pests, bacteria and fungal diseases.

Cabbages are prepared in many different ways for eating, although pickling, in dishes such as sauerkraut, is the most popular. Cabbage is a good source of beta-carotene, vitamin C and fiber.

Ingredients

  • 1 green cabbage
  • 1 small onion
  • 1 tbsp chicken base
  • 2 cups of water
  • 1 tsp celery seeds
  • 1/8 tsp red pepper flakes
  • fat back or bacon

Instructions

  1. If you use salt pork or you may call it fatback. You need to cook it separate in a pot of water, other wise the cabbage will be to salty. If you use regular bacon you can add it to the cabbage.
  2. Cut the green cabbage in 4 quarters and cut the core out.
  3. Cut the quarters in half again. Mince the onion and add the cabbage and onion to the water. Add the chicken base (if you don’t have that use a bouillon cube), celery seeds, and pepper flakes. After you cook the salt pork for about an half hour your cabbage should be tender by now. Take the salt pork out of the water and cut it up, add to the cabbage.

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Green Cabbage
 
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Ingredients
  • 1 green cabbage
  • 1 small onion
  • 1 tbsp chicken base
  • 2 cups of water
  • 1 tsp celery seeds
  • ⅛ tsp red pepper flakes
  • fat back or bacon
Instructions
  1. If you use salt pork or you may call it fatback. You need to cook it separate in a pot of water, other wise the cabbage will be to salty. If you use regular bacon you can add it to the cabbage.
  2. Cut the green cabbage in 4 quarters and cut the core out.
  3. Cut the quarters in half again. Mince the onion and add the cabbage and onion to the water. Add the chicken base (if you don't have that use a bouillon cube), celery seeds, and pepper flakes. After you cook the salt pork for about an half hour your cabbage should be tender by now. Take the salt pork out of the water and cut it up, add to the cabbage.

 

*Arrisje’s Recipe Card. Click on the pic, save to your hard drive and print as a 4×6 pic*

Green Cabbage Recipe Card

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Traditional Banana Pudding

Nov 26, 2012 by

 

This is not the one you make out of box. I got that one to, Not yo Mama’s Banana Pudding 😉 Believe me they are both good. If you feel the need to make it the old fashioned way then this one is for you.

Ingredients

2 cups of milk
2 tbsp butter
2 egg yolks
1/8 tsp salt
1 cup sugar
1/3 cup flour
1 tsp vanilla extract
vanilla wafers
4 bananas

Instructions

Preheat the oven to 425F

Turn the heat on add to the pot 2 tbsp butter, 1 cup sugar, 1/3 cup flour, 2 egg yolks, 2 cups of milk and 1/8 tsp of salt. Whisk ingredients together takes about 10 minutes on medium high. Layer the casserole dish with 1/2 box of the vanilla wafers, then the 2 bananas. Add 1 tsp vanilla to the custard. Add half of it to the casserole. Layer with the rest of the vanilla wafers and the other 2 bananas and the rest of the custard.

Whip the egg whites add 1/3 cup of sugar and whip until you get peaks. Now you have meringue. Spread the meringue over the banana pudding and put in the oven for 4 to 4 1/2 minutes.

Traditional Banana Pudding
 
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Serves: 8
Ingredients
  • 2 cups of milk
  • 2 tbsp butter
  • 2 egg yolks
  • ⅛ tsp salt
  • 1 cup sugar
  • ⅓ cup flour
  • 1 tsp vanilla extract
  • vanilla wafers
  • 4 bananas
Instructions
  1. Preheat the oven to 425F
  2. Turn the heat on add to the pot 2 tbsp butter, 1 cup sugar, ⅓ cup flour, 2 egg yolks, 2 cups of milk and ⅛ tsp of salt. Whisk ingredients together takes about 10 minutes on medium high. Layer the casserole dish with ½ box of the vanilla wafers, then the 2 bananas. Add 1 tsp vanilla to the custard. Add half of it to the casserole. Layer with the rest of the vanilla wafers and the other 2 bananas and the rest of the custard.
  3. Whip the egg whites add ⅓ cup of sugar and whip until you get peaks. Now you have meringue. Spread the meringue over the banana pudding and put in the oven for 4 to 4½ minutes.

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive and print as a 4×6 pic*

Traditioinal Banana Pudding

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Pork Ribs

Jun 10, 2012 by

Pork Ribs the right way. The secret to make the perfect baby back ribs or any ribs for that matter is to slow cook them. This is a very basic recipe. You can add some water-soaked hickory chunks. Put them in some foil and make a small pouch with holes in it. So the smoke can escape. Remember you can use this recipe on any kind of ribs.

Ingredients

Baby back ribs
6 tablespoons paprika
6 tablespoons brown sugar
3 tablespoons garlic powder
3 tablespoons black pepper
1 1/2 teaspoons table salt
3 tablespoons onion powder
BBQ Sauce of your choice

Instructions

Turn your grill on, the temperature should be about 200-225F. You can use the gas grill or charcoal one. Make sure you use INDIRECT heat.

Clean and dry the baby back ribs. Pull that thin membrane of the ribs, and poke the ribs with a knife or a fork.

Squirt some mustard on the ribs and spread it all over. Rub the seasoning mix on the ribs. Put the ribs on the grill indirect heat, and turn every 10 minutes. This will take about 2-1/2 hrs. The ribs are done when you see the meat pulling back from the ribs. You can eat them with or without bbq sauce


Pork Ribs
 
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Baby back ribs the right way. The secret to make the perfect baby back ribs or any ribs for that matter is to slow cook them. This is a very basic recipe. You can add some water-soaked hickory chunks. Put them in some foil and make a small pouch with holes in it. So the smoke can escape. Remember you can use this recipe on any kind of ribs.
Ingredients
For the Baby back ribs seasoning blend
  • 6 tablespoons paprika
  • 6 tablespoons brown sugar
  • 3 tablespoons garlic powder
  • 3 tablespoons black pepper
  • 1½ teaspoons table salt
  • 3 tablespoons onion powder
  • BBQ Sauce of your choice
Instructions
  1. Turn your grill on, the temperature should be about 200-225F. You can use the gas grill or charcoal one. Make sure you use INDIRECT heat.
  2. Clean and dry the baby back ribs. Pull that thin membrane of the ribs, and poke the ribs with a knife or a fork.
  3. Squirt some mustard on the ribs and spread it all over. Rub the seasoning mix on the ribs. Put the ribs on the grill indirect heat, and turn every 10 minutes. This will take about 2-1/2 hrs. The ribs are done when you see the meat pulling back from the ribs. You can eat them with or without bbq sauce.

*My Recipe Card. Click on the pic below. Save to your hard drive, print as a 4×6 pic*Baby Back Ribs Recipe Card

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Catfish Baked

May 13, 2012 by

 

Catfish are not beautiful to look at, with their odd whiskers and big, gaping mouths, but beauty is not important when it comes to choosing fish that is flavorful. Catfish have skin that is similar to that of an eel, which is thick, slippery, and strong. All catfish should be skinned before cooking. The easiest method to skin a catfish is to nail the head of the dead fish to a board, hold on to its tail, and pull the skin off with pliers.

Channel catfish are farmed in Mississippi, Louisiana, and Arkansas. Mississippi is the world’s leading producer of pong-raised catfish. Of all the catfish grown in the United States, 80 percent comes from Mississippi, where more than 102,000 acres are devoted to catfish farms. Humphreys County, Mississippi, produces about 70 percent of the catfish consumed in the United States, and has over 30,000 acres under water. The town of Belzoni, in Humphreys County, is called the “Catfish Capital of the World.” Each spring the streets of down town Belzoni are transformed into a large carnival during the World Catfish Festival. Due in part to its reputation as a family oriented event, the World Catfish Festival has received several awards including Top 100 Events in North America and Top 20 Events of the Southeast. Info from Whats cooking in America

You can use this seasoning mix on any kind of fish.

Ingredients

2 tbsp olive oil
2 tsp garlic
2 tsp dried thyme
2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp hot pepper sauce
1/4 teaspoon pepper
1/2 cup bread crumbs
Pam olive oil
4 (8 ounce) fillets catfish.

Instructions

1.  In a small bowl combine the first seven ingredients.

2.Spray some olive oil on the foil. Brush the seasoning mix over both sides of fish. Sprinkle some breadcrumbs over the fish and bake at 450 F for 10-13 minutes or until fish flakes easily with a fork.

Catfish Baked
 
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Ingredients
  • 2 tbsp olive oil
  • 2 tsp garlic
  • 2 tsp dried thyme
  • 2 tsp paprika
  • ½ tsp cayenne pepper
  • ½ tsp hot pepper sauce
  • ¼ teaspoon pepper
  • ½ cup bread crumbs
  • Pam olive oil
  • 4 (8 ounce) fillets catfish.
Instructions
  1. In a small bowl combine the first seven ingredients.
  2. Spray some olive oil on the foil. Brush the seasoning mix over both sides of fish. Sprinkle some breadcrumbs over the fish and bake at 450 F for 10-13 minutes or until fish flakes easily with a fork.

 

*Arrisje’s Recipe Card. Click on the picture below and save to your hard drive. Print as a 4×6 picture*

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Maque Choux

May 6, 2012 by

Maque choux, pronounced mock shoe, is a vegetable side dish popular in the South region of the United States, particularly among the residents of southern Louisiana. The ingredients commonly include corn, onions, green bell pepper and tomatoes. Some recipes call for the addition of garlic and celery. All the ingredients are normally braised until they soften and then hot sauce or cayenne pepper is added to enhance the flavors of the vegetables.

The origins of the term maque choux are not clearly defined. The phrase can be traced to Cajun French and may have been influenced by the word machica, which is a Spanish term for a traditional dish of toasted corn meal. Other sources cite the Cajun French word maigrchou, which means thin child, as the root for the term, based on a variation of maque choux that is commonly thinned with milk or cream and resembles a soup. Another possible origin of the phrase is moque-chou, which when translated from the French language means mock cabbage, indicating that cabbage may once have been included in the recipe.

Ingredients

2 cups of fresh clean corn
1/2 cup cream
6 strips of bacon
1 small onion, chopped
1 medium tomato, chopped
1/2 bell pepper, chopped
1 green onion
1 tsp Louisiana hot sauce

Instructions

Clean corn. Cut the bacon into small strips, add the bacon to the skillet with the minced onion and cutup bell pepper cook until slightly crunchy. Add the sliced tomato and corn, when tender add the cream and the Louisiana hot sauce. Top off with the sliced green onion.

Maque Choux
 
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Ingredients
  • 2 cups of fresh clean corn
  • ½ cup cream
  • 6 strips of bacon
  • 1 small onion, chopped
  • 1 medium tomato, chopped
  • ½ bell pepper, chopped
  • 1 green onion
  • 1 tsp Louisiana hot sauce
Instructions
  1. Clean corn. Cut the bacon into small strips, add the bacon to the skillet with the minced onion and cutup bell pepper cook until slightly crunchy. Add the sliced tomato and corn, when tender add the cream and the Louisiana hot sauce. Top off with the sliced green onion.

 

*Arrisje’s Recipe Card. Click  on the picture below and save to your hard drive. Print as a 4×6 picture*

Recipe Card Maque Choux

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