1 cup quick cooking grits
4 cups water
1 teaspoons salt
Get out a 2 quart saucepan. In it combine the grits, water, and salt. Bring the mixture to a boil. Reduce the heat to low and simmer for about 10 minutes. The instructions will tell you to cook them for 5 minutes, but the grits are better after 10 minutes. Serve hot with eggs and sausage for breakfast.
Credit: Hillbilly Housewife
Sunday, October 18, 2009
Pancakes
1 cup milk
1 medium egg
1 tablespoon oil
2 tablespoons sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 cups flour
Get out a medium sized bowl. Measure in the milk, egg, oil and sugar. Beat well with a fork or wire whisk. Add the salt, baking powder, and flour. Beat again. mixing until the batter is smooth. Cook on a hot, well oiled griddle or skillet.
Use about 1/4 cup of batter per pancake. Heat up your skillet over medium-high heat, and melt a spoonful of margarine or bacon grease in it, or just spray it with cooking spray.
Test the heat by dropping in a drop of water. If it sizzles, it's ready. Drop in about 1/4 cup of batter. You can usually cook two at a time, in the same pan. The pancake will settle down and cook. As it cooks, little bubbles will form around the edges of the pancake. The top will begin to dry out a little too. When the top is beginning to dry out, the surface has plenty of bubbles on it, turn the pancake and cook the other side. Brown it well, and lay it in a plate. Repeat until all of the batter is used up.
I usually cook double this recipe on Saturday mornings to feed my family of five.
Credit: Hillbilly Housewife
1 medium egg
1 tablespoon oil
2 tablespoons sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 cups flour
Get out a medium sized bowl. Measure in the milk, egg, oil and sugar. Beat well with a fork or wire whisk. Add the salt, baking powder, and flour. Beat again. mixing until the batter is smooth. Cook on a hot, well oiled griddle or skillet.
Use about 1/4 cup of batter per pancake. Heat up your skillet over medium-high heat, and melt a spoonful of margarine or bacon grease in it, or just spray it with cooking spray.
Test the heat by dropping in a drop of water. If it sizzles, it's ready. Drop in about 1/4 cup of batter. You can usually cook two at a time, in the same pan. The pancake will settle down and cook. As it cooks, little bubbles will form around the edges of the pancake. The top will begin to dry out a little too. When the top is beginning to dry out, the surface has plenty of bubbles on it, turn the pancake and cook the other side. Brown it well, and lay it in a plate. Repeat until all of the batter is used up.
I usually cook double this recipe on Saturday mornings to feed my family of five.
Credit: Hillbilly Housewife
White Lily Cornbread
2 cups White Lily Buttermilk White Cornmeal Mix
1 1/4 to 1 1/2 cups milk or buttermilk
1/4 cup vegetable oil
1 large egg, lightly beaten
Preheat well greased 8 or 10 inch skillet in 425* F oven. Or, grease an 8x8x2-inch baking pan. Blend all ingredients, stirring just until moistened. (Batter should be lumpy). Pour batter into a preheated skillet or pan. Bake:
25-30 minutes for an 8-inch skillet
20-25 minutes for 10 inch skillet
25-30 minutes for 8x8x2 inch pan
Remove from pan and serve.
Makes 8 servings.
Credit: White Lily (from the cornmeal mix bag)
1 1/4 to 1 1/2 cups milk or buttermilk
1/4 cup vegetable oil
1 large egg, lightly beaten
Preheat well greased 8 or 10 inch skillet in 425* F oven. Or, grease an 8x8x2-inch baking pan. Blend all ingredients, stirring just until moistened. (Batter should be lumpy). Pour batter into a preheated skillet or pan. Bake:
25-30 minutes for an 8-inch skillet
20-25 minutes for 10 inch skillet
25-30 minutes for 8x8x2 inch pan
Remove from pan and serve.
Makes 8 servings.
Credit: White Lily (from the cornmeal mix bag)
Brownies
1 cup melted margarine (2 sticks)
2 cups sugar
4 medium eggs
1/2 teaspoon salt
1/2 cup unsweetened cocoa
1 teaspoon vanilla
1-1/4 cups flour
2 cups sugar
4 medium eggs
1/2 teaspoon salt
1/2 cup unsweetened cocoa
1 teaspoon vanilla
1-1/4 cups flour
First melt your margarine (I do it in the microwave). Next get out a large bowl and combine the margarine and sugar. Add all four eggs, and beat the mixture until it is sort of fluffy and emulsified. Add the salt, cocoa, and vanilla. Stir up really well. Add the flour. Stir again until the mixture is thick and chocolaty.
Turn the batter into a well oiled 9 by 13-inch pan. Bake at 350° for 25 to 30 minutes. Remove from oven and cool before serving. Cut into 32 small squares.
NOTE: Don’t be tempted to put baking powder or baking soda into this recipe. This recipe does not call for any leavening other than the eggs. This is the secret that makes them chewy and fudgy.
Credit: Hillbilly Housewife
Blondies
1 cup margarine, softened (2 sticks)
1 cup brown sugar
1 cup white sugar
4 medium eggs
2 teaspoons vanilla
3 cups flour (sifted or fluffed before measuring)
1 tablespoon baking powder
1 teaspoon salt
In a large bowl combine the margarine, brown sugar, and white sugar. Beat mixture until it is smooth, satiny mixture. Add the flour, baking powder, and salt. Mix with a big spoon until the batter is thick and smooth.
Turn this batter into a well oiled 9" by 13" rectangular pan. Bake at 350 degrees for 25 to 30 minutes. The bars will rise up and then fall slightly. Remove from the oven when done. Allow the bars to cool before cutting into 24 or 32 pieces.
If desired you may frost these with chocolate or vanilla frosting. These are a pleasant change from brownies.
To fluff up your flour before measuring it, just stir it with a spoon to incorporate some air. If you can't sift or stir your flour then reduce the amount called for to about 2-1/2 cups.
Credit: Hillbilly Housewife
1 cup brown sugar
1 cup white sugar
4 medium eggs
2 teaspoons vanilla
3 cups flour (sifted or fluffed before measuring)
1 tablespoon baking powder
1 teaspoon salt
In a large bowl combine the margarine, brown sugar, and white sugar. Beat mixture until it is smooth, satiny mixture. Add the flour, baking powder, and salt. Mix with a big spoon until the batter is thick and smooth.
Turn this batter into a well oiled 9" by 13" rectangular pan. Bake at 350 degrees for 25 to 30 minutes. The bars will rise up and then fall slightly. Remove from the oven when done. Allow the bars to cool before cutting into 24 or 32 pieces.
If desired you may frost these with chocolate or vanilla frosting. These are a pleasant change from brownies.
To fluff up your flour before measuring it, just stir it with a spoon to incorporate some air. If you can't sift or stir your flour then reduce the amount called for to about 2-1/2 cups.
Credit: Hillbilly Housewife
Quick Taco Bake
Prep time: 18 minutes
Bake time: 35 minutes
1 lb. ground beef
1/2 cup chopped onions
1 envelope (1 1/4 oz.) taco seasoning mix
1 can (15 oz.) tomato sauce
1 can (15 1/4 oz.) whole kernel corn, drained
2 cups shredded Cheddar cheese
2 cups Bisquick Original baking mix
1 cup milk
2 eggs
Heat oven to 350*. Cook ground beef and onion until beef is brown; drain. Spoon into ungreased 13x9x2 baking dish. Stir in taco seasoning with (dry) tomato sauce and corn. Sprinkle with cheese.
Stir remaining ingredients until blended. Pour over beef mixture.
Bake 35 minutes or until light golden brown. Serve with sour cream, chopped tomato and shredded lettuce if desired. 12 servings.
Credit: the back of a Bisquick box from years ago
Bake time: 35 minutes
1 lb. ground beef
1/2 cup chopped onions
1 envelope (1 1/4 oz.) taco seasoning mix
1 can (15 oz.) tomato sauce
1 can (15 1/4 oz.) whole kernel corn, drained
2 cups shredded Cheddar cheese
2 cups Bisquick Original baking mix
1 cup milk
2 eggs
Heat oven to 350*. Cook ground beef and onion until beef is brown; drain. Spoon into ungreased 13x9x2 baking dish. Stir in taco seasoning with (dry) tomato sauce and corn. Sprinkle with cheese.
Stir remaining ingredients until blended. Pour over beef mixture.
Bake 35 minutes or until light golden brown. Serve with sour cream, chopped tomato and shredded lettuce if desired. 12 servings.
Credit: the back of a Bisquick box from years ago
Meatloaf
Time: 60 minutes
Oven: 375 degrees
2 lbs. beef
2 cups oats or cracker crumbs
8 oz. can tomato sauce
1 egg
Put beef, crumbs, egg in a bowl. Mix well with hands. Put into shape. Place in deep cookie sheet. Cover with tomato sauce. Bake.
Credit: Recipe from Patricia Ivey, Mark's mother
Oven: 375 degrees
2 lbs. beef
2 cups oats or cracker crumbs
8 oz. can tomato sauce
1 egg
Put beef, crumbs, egg in a bowl. Mix well with hands. Put into shape. Place in deep cookie sheet. Cover with tomato sauce. Bake.
Credit: Recipe from Patricia Ivey, Mark's mother
Banana Bread
3 ripe bananas, mashed (about 1 cup)
1 cup sugar
1/4 cup melted margarine or corn oil
3/4 cup orange juice
1/2 teaspoon salt
3 teaspoons baking powder (1 tablespoon)
2-1/2 cups unbleached white flour or whole wheat flour
1 cup chopped nuts (optional)
Use a whisk to mash the bananas in a big bowl. A fork would work too, but a whisk is my favorite. Try to get out most of the banana lumps. Add the sugar and margarine or oil. Mix every thing together until it is smooth and satiny.
Add juice with the banana mixture. Beat the batter until it is good and smooth. Next add the salt and baking powder. Mix them in and then add the flour. You may need to use a big spoon to mix the flour in, because the batter may be kind of stiff by now. Add a little water or milk if you think you need it. Trust your own eye. Finally stir in the nuts if you're using them.
Turn the batter into a well oiled 9" by 5" loaf pan, or two 8" by 4" loaf pans. Bake at 350 degrees for a whole hour. If you are using the smaller loaf pans, check if after 45 minutes. It cooks a little faster in the smaller pans. The loaf should be brown and fragrant when it is done. If you aren't sure, then jab a clean margarine knife down into the center of it. If the knife comes out clean, it is done. Remove from the pan(s) and cool.
To store it, double wrap it, first in plastic wrap, and then in tin foil. It freezes very well and makes a nice gift for unexpected guests.
The citrus flavor adds a dimension that raises this recipe from ordinary to extraordinary.
Credit: Hillbilly Housewife
1 cup sugar
1/4 cup melted margarine or corn oil
3/4 cup orange juice
1/2 teaspoon salt
3 teaspoons baking powder (1 tablespoon)
2-1/2 cups unbleached white flour or whole wheat flour
1 cup chopped nuts (optional)
Use a whisk to mash the bananas in a big bowl. A fork would work too, but a whisk is my favorite. Try to get out most of the banana lumps. Add the sugar and margarine or oil. Mix every thing together until it is smooth and satiny.
Add juice with the banana mixture. Beat the batter until it is good and smooth. Next add the salt and baking powder. Mix them in and then add the flour. You may need to use a big spoon to mix the flour in, because the batter may be kind of stiff by now. Add a little water or milk if you think you need it. Trust your own eye. Finally stir in the nuts if you're using them.
Turn the batter into a well oiled 9" by 5" loaf pan, or two 8" by 4" loaf pans. Bake at 350 degrees for a whole hour. If you are using the smaller loaf pans, check if after 45 minutes. It cooks a little faster in the smaller pans. The loaf should be brown and fragrant when it is done. If you aren't sure, then jab a clean margarine knife down into the center of it. If the knife comes out clean, it is done. Remove from the pan(s) and cool.
To store it, double wrap it, first in plastic wrap, and then in tin foil. It freezes very well and makes a nice gift for unexpected guests.
The citrus flavor adds a dimension that raises this recipe from ordinary to extraordinary.
Credit: Hillbilly Housewife
Chicken Casserole Supreme
3 whole chicken breasts cooked and chopped, or about 3 cups of leftover roasted chicken
1 can cream mushroom soup
1/2 stick butter melted
1 8 oz. package stuffing mix
1 16 oz. sour cream
1 can chicken broth
1/2 small onion chopped
Combine soup, butter, sour cream, chicken broth, and onion, and mix. Then fold the chicken and stuffing. Place in greased casserole dish and cook at 375 for 30 minutes.
This casserole freezes well if covered well.
1 can cream mushroom soup
1/2 stick butter melted
1 8 oz. package stuffing mix
1 16 oz. sour cream
1 can chicken broth
1/2 small onion chopped
Combine soup, butter, sour cream, chicken broth, and onion, and mix. Then fold the chicken and stuffing. Place in greased casserole dish and cook at 375 for 30 minutes.
This casserole freezes well if covered well.
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