We found Norinne Lowell’s Cheeseburger Pie in Plains Pot Pourri, published by the community-minded folks of Plains, Georgia. It uses ground beef, milk, and cheese along with other ingredients. Pour into a lightly browned pie shell and bake in the oven.
New Orleans Red Beans and Rice looks very tasty. This is Tammy Formby’s recipe. She is in Marshall-Dekalb EC (electric company) Alabama Living Magazine.
Wow! This recipe looks terrific! Breakfast Tacos from Malaga Street Depot in St. Augustine. This recipe is also from Country Cookin’ by Joyce L. Young, and she attributes it to Malaga Street Depot in St. Augustine. There is also a recipe for the Picante Sauce they use that looks very, very good! It will be a great hit during Football Season.
Mark Sohn says, “I can’t guarantee that this recipe for Country Biscuits will yield a biscuit like those you grew up with, but I hope it will get you started down the right path – the path of homemade biscuits. Use this master recipe for your special biscuits and modify it with variations. He rates this recipe as Easy, with only six ingredients. And he adds, “You may be surprised how fast you can make these biscuits.”
Emily Meggett, from Gullah Geechee Home Cooking, Recipes from the Matriarch of Edisto Island, says, “Apple Brown Betty was one of many desserts I learned how to make at the Dodge House. Layers of sugary crunch are in each and every bite, and the sweet and woody cinnamon flavor shines throughout the dish. I bake this dish when I want a little spoon of comfort during the cooler months. Serve this dish with vanilla ice cream or whipped cream for a real treat.
NORINNE LOWELL’S
CHEESEBURGER PIE
Recipe from PLAINS POT POURRI, Food Favorites of Plains, GA
1 pound hamburger
1/4 cup chopped onion
1/2 cup evaporated milk
1/2 cup catsup
1/3 cup dry bread crumbs
3/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon pepper
1 cup shredded cheese
1 teaspoon Worcestershire sauce
1 pie shell, unbaked
Brown hamburger and onion and drain off grease. Very lightly, brown pie shell. Add other ingredients to meat. Pour into pie shell. Bake at 350 degrees for 1/2 hour. Remove from oven and sprinkle cheese and Worcestershire sauce over top. Return to oven and melt cheese. Serve hot.
TAMMY FORMBY’S NEW ORLEANS RED BEANS AND RICE
MARSHALL-DEKALB EC
Alabama Living Magazine
1 pound small red beans, rinsed and soaked at least four hours, or over night
2 cups Kielbasa sausage, cut into bite-sized pieces
1 cup cooked ham, cubed
1 large onion, chopped
1/2 cup celery, chopped
3 large garlic cloves, minced
4 cups water (or enough to cover bean mixture)
1/4 teaspoon dried thyme
1 large bay leaf
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon hot sauce
3 cups cooked rice
Combine all ingredients except rice into slow cooker. Cook 6-8 hours on low, stirring once. Serve over rice. Cook’s note: Remove some of the beans and juices just before serving, mash them, and pour back into the pot for a thicker mixture if desired.
BREAKFAST TACOS
From Malaga Street Depot
in St. Augustine
Country Cookin’ by Joyce L. Young
2 eggs (beaten)
1/4 cup green peppers (diced)
1/4 cup onions (diced)
1 corn tortilla
3 tablespoons refried beans
1/3 cup cheddar cheese (shredded)
Picante sauce (see recipe below)
1) Combine eggs, green pepper, and onions on griddle or in saute pan. Cook. 2) Heat corn tortilla briefly on griddle. 3) Place tortilla on plate. Top with eggs and refried beans. Fold in sides to seal. 4) Top with cheese and liberal amount of picante sauce. 5) Place under broiler for a few seconds. Serves 1.
Picante Sauce:
1 green pepper (diced)
1 small onion (diced)
3-4 Jalapeno peppers (minced)
1 clove garlic (crushed)
28 ounce can pear-shaped tomatoes (crushed with hand)
1 tablespoon plus 1 teaspoon apple cider vinegar
2 teaspoons oregano
1 bay leaf
Dash ground cumin
1 tablespoon plus 1 teaspoon fresh cilantro (may substitute fresh
parsley)
Juice of one lemon
Mix all ingredients for picante sauce together. Note: The picante sauce can be kept in the refrigerator for future use. You will find many uses for it (great for dipping tortilla chips).
MASTER RECIPE: BISCUITS
From: Mark F. Sohn’s
Hearty Country Cooking
Ingredients:
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1-1/2 tablespoons butter or lard,
softened
1-1/2 tablespoons butter or lard, chilled
1/2 cup milk
Steps: 1) Place the oven rack in its lowest position, and preheat the oven to 450 degrees Fahrenheit. In a large bowl, combine 1-1/2 cups of the flour, baking powder, and salt. Using a pastry blender, cut the chilled butter and the softened butter into the flour until the mixture forms crumbles the side of rice grains. Make a well in the center of the mixture and add the milk. Stir lightly until mixed. Turn out onto a cold, floured surface, and knead five times. Do not over-knead. 2) Sprinkle some of the remaining 1/4-cup flour over the dough and pat out the dough to a 1/2-inch thickness, using the extra flour to keep the dough from sticking to your hands. Fold the dough in half and pat it out to a 3/4-inch thick thickness. 3) Using a 2- to 3-inch biscuit cutter, cut out the biscuits and place them 1 inch apart on a baking sheet. Press the scraps of dough together, pat out the dough, and cut until all the dough is used. 4) Bake for 10 minutes.
When the biscuits are cooked and the bottoms are brown and crusty, broil the tops to brown them. Yield: 8 biscuits or 6 servings
Alternatives:
Buttermilk Biscuits: Replace the milk with 1/2-cup plus 2 tablespoons fat-free cultured buttermilk.
Ham Biscuits: Also called Filled Biscuits. Cut 8 slices of country ham or Canadian bacon and put 1 slice inside each biscuit after baking.
Sausage Biscuits: Fry 8 patties of pork sausage; fill each baked biscuit with 1 sausage patty. Serve with Fried Apples, or add several slices of Fried Apples to make a fried apple-and-sausage biscuit sandwich.
Ginger Sorghum Biscuits: To the Master Recipe, add 1/2-teaspoon ground ginger and 1/4-cup 100-percent pure sweet sorghum syrup. Reduce the milk by 3 tablespoons. Baste the biscuits with melted butter. This biscuit does not rise very high, and the top breaks like a sugar cookie. Serve with Sorghum Butter or Hot Sorghum.
Cheese Biscuits: In one variation of this biscuit, we roll the dough out as if we were making a cinnamon roll or jelly roll, spread cheese over the dough, roll, cut, and bake. In another variation, we cream butter and cheese, use an equal volume of flour and cheese, and add no liquid. No liquid! This dough melts together, and it comes from the oven rich and cheesy.
More often we add cheese to the biscuit dough. To the Master Recipe, as you stir in the milk, add 1 cup (4 ounces) coarsely shredded or diced sharp Cheddar cheese or a mixture of Cheddar and Swiss cheese.
EMILY MEGGETT’S
APPLE BROWN BETTY
Recipe from Gullah Geechee Home Cooking by Emily Meggett
6 slices white or whole-wheat bread
7 apples (2-1/2 pounds) preferably Granny Smith
1 tablespoon ground cinnamon
3/4 cup raisins
1/4 cup unsalted butter, cut into
pieces
1/3 to 1/2 cup packed brown sugar, plus more to taste
1 tablespoon cornstarch
1/4 cup fresh orange juice
(from 1 orange)
1) Preheat your oven’s broiler to 500 degrees Fahrenheit, or its highest setting. On your oven’s highest rack, broil the bread on both sides, about 7 minutes total. Remove the bread from the oven and let it dry out until crunchy. 2) Cut the bread into squares, and place one half of the bread squares in the bottom of a greased 9- by 13-inch baking dish. 3) Set the oven temperature to 350 degrees Fahrenheit. 4) Wash, peel, core, and slice the apples. 5) In a large mixing bowl, combine the cinnamon, raisins, butter, brown sugar, and cornstarch. Add the apple slices and toss to coat. Spread half of the apple mixture over the bread in the baking dish and repeat the layering until the dish is full. Sprinkle the orange juice over the entire dish. Cover with foil and bake for 25 to 30 minutes, until the apples are cooked. Remove the foil and bake, uncovered, for 10 minutes until brown.
