HOME COOKIN'
From the kitchen of:
The Man Who Can't Cook
Not all recipes here are my own but they
have all been tried in my kitchen.
PAGE: ONE, TWO, THREE, FOUR
From the kitchen of:
The Man Who Can't Cook
Not all recipes here are my own but they
have all been tried in my kitchen.
PAGE: ONE, TWO, THREE, FOUR
| HUSH PUPPIES | MARINATED GERMAN POT ROAST | MEATLOAF |
| OLD FASHION POTATO SALAD | PORKCHOPS ORIENTAL |
| POTATO SALAD MY WAY |
INGREDIENTS:
2 cups SELF RISING flour, 1 cup SELF RISING corn meal,
1-1/2 cups finely chopped onions, 1/4 cup freeze dried chives,
OR 1/2 cup chopped fresh green onion tops, 1 level tsp. black pepper,
1 level tsp. garlic powder, 3 tsp. season salt, milk to make paste.
Mix flour and corn meal together.
Add onions and other ingredients. Mix thoroughly while dry.
Add a small amounts of milk while stirring to blend into a thick paste.
Using 2 spoons, push small amount into hot oil (the size of a jack ball).
Fry until a golden brown.
Make sure the oil is at a medium heat.
If fried too fast, centers will not be fully cooked.
Try one or two first to get the heat just right, then make up a batch.
Then call the chow hounds and enjoy!
INGREDIENTS:
1 cup white vinegar, 1 cup water, ¼ cup brown sugar, 1 packet crab and shrimp boil mix,
1 4-5 pound rump roast (or lean chuck or brisket), 2 tablespoons vegetable oil
4 large potatoes, 4 large carrots, 4 turnips, 1 large onion, ¼ cup water,
2 tablespoons flour, 2 tablespoons sour cream.
Make marinade:
Mix water, vinegar and brown sugar. Bring to a boil.
Remove from heat, add crab-shrimp packet and allow to cool to room temperature.
Place beef in a large glass container, pour marinade along with packet of mix.
Refrigerate, covered, 24 hours, turning meat occasionally.
To cook:
Discard packet of mix, save marinade and pat meat dry.
Heat oil in large Dutch Oven, add meat and brown slowly on all sides.
Pour in marinade, cover tightly and cook over low heat, just below simmer,
2-3 hours or until meat is tender. Remove to a platter and keep warm.
Now pare and cut up vegetables, add to meat broth.
Cover and simmer 15 minutes, or until tender, add to meat platter.
Thoroughly blend ¼ cup water and flour, add to pan juices and simmer 5 minutes.
Remove from heat and stir in sour cream; serve with meat and vegetables.
INGREDIENTS:
2-lbs.ground beef, 1-egg, Salt 'n' pepper, Catsup, 4-slices bread
or 1-pkg. crushed crackers.
In a mixing bowl combine
meat,
salt 'n' pepper ( to taste), 1-egg (raw), bread or crackers, 2-tbls. catsup.
Mix well by hand.
Form into loaf and place in loaf pan.
Bake at 350 degrees for @ 1 hour or until done.
Last 30-mins. cover top with catsup and finish cooking uncovered.
INGREDIENTS:
5-lbs. potatoes, 2-medium onions, 6-hard boiled eggs, 2-cups Miracle Whip,
Paprika, Salt and pepper to taste.
Boil potatoes until fork tender.
Cut up into desired size.
Chop five (5) eggs and slice the sixth for garnish.
Mix all ingredients, adding enough Miracle Whip to desired consistency.
Garnish with egg and paprika.
INGREDIENTS:
As many porkchops as needed.
Salt 'n' pepper, Soy sauce, Garlic powder.
Place porkchops in Soy sauce
and
let marinate while preparing balance of meal.
Salt 'n' pepper, garlic powder to taste.
Fry until cooked.
INGREDIENTS:
2-3 Onions, 2-Eggs, Salt & Pepper, Sweet Pickles,Miracle Whip, Mustard,
Pickle juice, Celery seed, 8-12 Potatoes.
Dice sweet pickles, add 2 cups Miracle Whip,
Mustard to color, pickle juice to taste,
celery seed to taste, salt & pepper to taste.
This will vary due to the potatoes.
Boil potatoes until fork tender,
strip off skins and cut into chunks.
Add to mixture and toss gently. Best served chilled.
Serves: 10
Copyright - Bob Kelso
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