1 lb Italian sausage
1 med onion chopped
1 lb bacon
6 med-lg white potatoes
1 gal water
crushed red pepper to taste
salt to taste
1/2 pint heavy cream
kale enough to suit
Brown first 3 ingredients until onions are transparent and drain off grease. In large pot, add all but last 2 ingredients and let simmer until potatoes are soft. Add cream and enough kale to suit taste. Serve with really good breadsticks, and enjoy!
This freezes well but do not add kale until ready to serve.
Thursday, July 31, 2008
Monday, June 4, 2007
Mammaw's Peanut Brittle
1 1/2 cups sugar
3/4 cup white Karo syrup
1/4 cup water
2 cups raw peanuts
1 1/2 tsp baking soda
pinch of salt
Cook sugar and water to boil. Add peanuts and salt, cook to "color of peanut brittle", stirring constantly. Throw in soda; let foam; and pour into buttered cookie sheet. When cooled and hardened, break into small pieces.
Recipe by Anna Williams
3/4 cup white Karo syrup
1/4 cup water
2 cups raw peanuts
1 1/2 tsp baking soda
pinch of salt
Cook sugar and water to boil. Add peanuts and salt, cook to "color of peanut brittle", stirring constantly. Throw in soda; let foam; and pour into buttered cookie sheet. When cooled and hardened, break into small pieces.
Recipe by Anna Williams
Aunt Ann's Cranberry Salad (aka cranberry fluff)
4 cups cranberries (wash, grind, drain)
2 cups red seedless grapes (quartered)
1/2 cup chopped pecans
1/2 pint whipping cream (whipped)
1 1/2 cups sugar
Drain cranberries thoroughly; add grapes, sugar, and nuts. Fold in whipped cream. Chill thoroughly.
Recipe by Elizabeth Ann Perryman
2 cups red seedless grapes (quartered)
1/2 cup chopped pecans
1/2 pint whipping cream (whipped)
1 1/2 cups sugar
Drain cranberries thoroughly; add grapes, sugar, and nuts. Fold in whipped cream. Chill thoroughly.
Recipe by Elizabeth Ann Perryman
Gagy's leftovers
2 lbs round steak
2 med onions
3 cans diced tomatoes
1 packet beefy onion soup mix
Dredge round steak in flour, salt and pepper, fry until done. Slice cooked steak into 1/2 inch wide strips. Pour off excess oil from skillet, keeping drippings, Saute diced onions in steak drippings. Add tomatoes, onion soup mix, and sliced steak to skillet and simmer 2 to 3 hours.
Season to taste, and serve on bed of rice.
This tastes better when cooked a day ahead.
Recipe by Edna Tiney
Gagy made it up to use leftover fried steak. One of my favorite memories of this dish is Chris eating 1 grain of rice at the time with chopsticks, everytime Mom made it.
2 med onions
3 cans diced tomatoes
1 packet beefy onion soup mix
Dredge round steak in flour, salt and pepper, fry until done. Slice cooked steak into 1/2 inch wide strips. Pour off excess oil from skillet, keeping drippings, Saute diced onions in steak drippings. Add tomatoes, onion soup mix, and sliced steak to skillet and simmer 2 to 3 hours.
Season to taste, and serve on bed of rice.
This tastes better when cooked a day ahead.
Recipe by Edna Tiney
Gagy made it up to use leftover fried steak. One of my favorite memories of this dish is Chris eating 1 grain of rice at the time with chopsticks, everytime Mom made it.
French potato soup
4 cups diced potatoes
3 cups silced onions
2 quarts water
1 generous tbsp salt
Either:
Simmer all together in kettle for 50 minutes, partially covered.
Or:
Cook in pressure cooker under 15 lbs pressure for 5 minutes, release pressure, simmer uncovered for 15 minutes.
Then:
Mash vegetables with potato masher, run through food processor, or puree in small amounts in blender. Season to taste.
Just before serving, add:
3 tbsp butter
3 tbsp minced parsley or chives
Serve with crusty french bread.
makes about 2 quarts
recipe by Leonard Williams
3 cups silced onions
2 quarts water
1 generous tbsp salt
Either:
Simmer all together in kettle for 50 minutes, partially covered.
Or:
Cook in pressure cooker under 15 lbs pressure for 5 minutes, release pressure, simmer uncovered for 15 minutes.
Then:
Mash vegetables with potato masher, run through food processor, or puree in small amounts in blender. Season to taste.
Just before serving, add:
3 tbsp butter
3 tbsp minced parsley or chives
Serve with crusty french bread.
makes about 2 quarts
recipe by Leonard Williams
Seafood Dip
8 oz. cream cheese, softened
1/3 cup mayo
1 tsp. dijon mustard
1 1/2 tbsp minced onion
1/2 tsp salt
1 tbsp chopped parsley
dash garlic powder
6 oz minced seafood (crab, shrimp, clams, etc.)
minced green onion
Blend together first 5 ingredients. Fold in last 3 ingerdients. garnish with green onion.
makes about 1 3/4 cups
recipe by Leonard Williams
1/3 cup mayo
1 tsp. dijon mustard
1 1/2 tbsp minced onion
1/2 tsp salt
1 tbsp chopped parsley
dash garlic powder
6 oz minced seafood (crab, shrimp, clams, etc.)
minced green onion
Blend together first 5 ingredients. Fold in last 3 ingerdients. garnish with green onion.
makes about 1 3/4 cups
recipe by Leonard Williams
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