Miscellaneous Recipes

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Location: Rio Grande Valley

Re: Miscellaneous Recipes

Postby sedona » Thu Mar 26, 2009 8:59 pm

Old Style Southern Cream Gravy

2 Tablespoons flour
2 Tablespoons drippings (you can use veg oil, but the drippings make it taste soooooo good)

1 Cup Milk

heat the drippings at medium heat ( I use cast iron, it just cooks better), add the flour, whisk like crazy. Keep the heat on medium so that the flour doesn't burn and at this point you can adjust. If there is still oil that is not absorbed add a bit more flour, if the flours seems too dry add a bit more oil. Stir with whisk, the mixture will first be very pastey, keep stirring, the trick to a good gravy is cooking the flour so it doesn't take raw. The mixer will get looser and more liquid as it cooks. You keep stirring the entire time until the mixture is light to medium brown, add the milk and keep stirring. Stir until it thickens, again adding milk a bit at a time to thin if too thick. Taste and check for salt and pepper and to make sure you don't taste the flour. I usually end up cooking 5 to 10 minutes and usually it needs lots of salt, seriously! It's hard on the arms and seems to take forever, but the occassional treat of this gravy takes me right back to my childhood!

Hope that was clear and let me know if any of you give it a try

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Twins' Mom
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Location: Southeast

Re: Miscellaneous Recipes

Postby Twins' Mom » Sun May 24, 2009 7:01 pm

Strawberry Banana Jam

* 4 -3/4 cups prepared fruit (about 2 quarts fully ripe strawberries
and 3 fully ripe medium bananas)
* 3 tablespoons fresh lemon juice
* 6-3/4 cups sugar
* 1 box Sure-Jell fruit pectin
* 1/2 teaspoon butter or margarine

Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil. Remove from heat. Let stand in hot water until ready to fill. Drain well before filling.

Stem and thoroughly crush strawberries, 1 layer at a time. Measure 3-1/4 cups into 6-or 8-quart saucepot. Mash bananas thoroughly. Measure 1-1/2 cups into strawberries in saucepot. Stir in lemon juice.

Measure sugar into separate bowl. (Scrape excess sugar from cup with spatula to level for exact measure.) Stir fruit pectin into fruit in saucepot. Add butter. Bring to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. *Invert jars 5 minutes, then turn upright. After jars are cool, check seals.

*Or follow water bath method recommended by USDA.

Makes about 8 cups or 8 (1-cup) jars

Generic Term: fruit pectin for homemade jams and jellies

Sure-Jell is a registered trademark of Kraft Foods, Inc.

I've made this recipe with my dkids for years and years, having a child (or children) mash the strawberries and bananas in a big bowl, and then stir the berries in the saucepan until they get too hot. Usually we invited extra kids over and they always took home a jar after helping; even the two older boys next door would come over to help now and hten.

When my dkids were in elementary school, we often took jars of this jam to teachers and school staff for an end-of-year treat.
Be at war with your vices, at peace with your neighbors, and let every new year find you a better [wo]man. Ben Franklin

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Re: Miscellaneous Recipes

Postby OKay » Wed Dec 08, 2010 3:30 pm

Homemade Wheat Thins

3 cups Oatmeal (uncooked)
2 cups flour
1/2 cup of wheat germ or oat bran
1/2 cup flaxmeal
3 T sugar
1 tsp salt
¾ c butter or oil
1 cup water

Mix ingredient and roll out onto 2 cookie sheets. Cut into squares. Sprinkle with salt or seasoning if you like.
Bake 350 until golden brown & hard (about 30 minutes)

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Location: Arizona

Re: Miscellaneous Recipes

Postby Emptynester » Sun Aug 21, 2011 11:28 am

Hot Crackers

1 box of cheap saltines

Mix together:
1/2 package Taco Seasoning
2 packages Dry Ranch Dressing
2 T pepper flakes

Add: 1 1/2 cup canola oil and mix well

Pour over crackers in large bowl with lid and turn to coat. Turn every 15 minutes for about 2 hours.

Can be frozen.

Use with dips.
Can be mashed and used as bread crumbs in meatloaf, salmon patties, etc.

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Location: Arizona

Re: Miscellaneous Recipes

Postby Emptynester » Thu Jan 05, 2012 9:26 pm

4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
1. In a small sauce pan, melt butter and blend in flour.
2. Let sit for a minute.
3. Add all of cold milk, stirring with a whisk.
4. Season with salt and cayenne.
5. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
6. Reduce heat and stir in cheese.
7. Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
8. Pour half of cheese sauce over potatoes.
9. Repeat with second layer of potatoes and cheese sauce.
10. Sprinkle the remaining cheese on top.
11. Top with some paprika for color.
12. Bake uncovered for about 1 hour at 350°F.

I have never been able to make Scalloped Potatoes from scratch - but these turned out super great. A keeper for sure.

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Location: Central FL till late May- early June '21

Re: Miscellaneous Recipes

Postby DeeClutter » Sun Aug 26, 2012 1:48 pm


8 oz Cream Cheese -room temp
½ cup butter -room temp
Mix these two together until smooth
Onion powder (or chopped onion) sprinkle as desired
Add 2 eggs -mix well
¼ tsp pepper
1 can whole kernel corn -drained
1 can creamed style corn
½ cup cheddar cheese shredded -about 4oz
Stir into the corn
Stir in 1 -8oz box of Jiffy mix corn bread mix

You may add cheddar cheese on top for the last 3 or 4 minutes if desired.

Sprinkle top w/parsley 1 tbs (I don't think we ever did this)

Spray a large casserole pan (9x13) or 9 cup with Crisco (or something like it)
Spread mixture in pan
Bake at 350 for 45 minutes or until toothpick comes out clean
Let stand 10 minutes before serving
Begun is half done -SO! JUST BEGIN!!

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Joined: Sun Jul 06, 2008 4:22 pm
Location: Central FL till late May- early June '21

Re: Miscellaneous Recipes

Postby DeeClutter » Thu Sep 25, 2014 8:57 am


Printed from COOKS.COM

1 qt. milk (4 c.)
1 c. molasses
1/2 c. brown sugar
1/2 c. white sugar
2 c. white flour
4 c. graham (or rye) flour
2 tsp. soda
2 tsp. salt
1 box raisins

Dump measured ingredients into large bowl or pan. Mix well. Put in individual cans with spring tops, or can use soup cans-vegetable cans with waxed paper or foil on top. (Use rubber band to anchor waxed paper). Put in steamer with water 1/2 way up the cans and steam for 2 hours. (If steamer is not available, a Dutch oven with a cover, or even a covered roasting pan could be used).
After steaming for 2 hours, put in 350 degree oven for 15 minutes until toothpick comes out clean. (If toothpick test is clean after steaming, this step can be omitted). Makes approximately 5-6 tins.

(I spray Pam into the cans before adding batter, and let cool slightly before removing from cans).
Begun is half done -SO! JUST BEGIN!!

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Re: Miscellaneous Recipes

Postby lucylee » Mon Mar 01, 2021 11:59 pm


1 lb ground beef
2 tsp chili powder
1 1/2 tsp dried oregano
1 tsp sugar
1 tsp salt
1 tsp garlic salt
1 6 oz can tomato paste
2 cups + 2 oz tomato juice
3 cups water
2 Tbs minced onion
1 7-oz pkg thin spaghetti

Brown ground beef; drain.
Stir in dry ingredients -- chili powder, oregano, sugar salt, garlic salt.
Blend in tomato paste.
Stir in tomato juice, minced onion, and water.
Bring to boil.
Add spaghetti and simmer 30 minutes, stirring frequently.
Tomorrow is another day.

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