Fishing With Boogers
TURNUP GREENS
When selecting your greens choose tender, crisp, and bright color. Two pounds should make four servings.
Wash greens several times and break off any tough stems. Put bacon grease or cooking oil in a large pot (bacon grease is best) with greens. Add very little water if any, as the water that clings to the leaves plus what they bring with them should be enough. Bring to a boil, reduce heat, and simmer for about one hour. Add salt and pepper. With a knife chop the greens before serving.
BROCCOLI CASSEROLE
1 pkg. frozen broccoli (cooked)
1 cups rice (cooked)
8oz grated cheese
1 cup chopped celery
½ cup milk
¼ cup butter
1 chopped onion
1 can cream of chicken soup
Salt and pepper
Place broccoli and rice in a 2 quart casserole. Stir in half of the cheese. Melt butter in a skillet. Add onion and celery then cook until tender. Stir in soup and milk. Season to taste. Pour over other mixture and mix well. Top casserole with rest of cheese and bake 30 minutes at 350 deg.
CREAMED IRISH POTATOES
Mash boiled Irish potatoes. Season potatoes with salt, pepper, butter, and cream. Put in baking dish, alternating layers of hard boiled eggs, and pimientos with potatoes. Cover with bread crumbs. Bake in oven at about 350 deg.
EGGPLANT CASSEROLE
1 medium eggplant
2 slices bacon, diced
1 medium onion, chopped
1 medium potato, grated
1 can mushroom soup, undiluted
½ cup Ritz crackers
Peel eggplant, and cut into 1 inch cubes; cook in small amount of water 10 minutes. Drain well.
Fry bacon until crisp. Stir in onion and potato; cook until onion is tender. Add eggplant and soup, stirring well.
Spoon mixture into greased 1 ½ quart baking dish, then sprinkle with the cracker crumbs.
Bake at 350 deg. for 30 minutes.
FRIED OKRA
Wash and dry the okra. Cut off stem ends and tips. Cut the okra pods into ¼ inch slices (like wheels).
Combine a pinch of salt with enough corn meal to coat okra well. You may use self-rising cornmeal mix if you wish. Put the corn meal mixture into a paper bag and add okra. Shake until okra is coated.
Fry in shallow fat or vegetable oil until brown on both sides. Drain on paper towels.
POTATO CASSEROLE
1 package (24-32 oz) frozen hash browns (make them yourself, they’re better)
1 can or cup of potato soup
1 can or cup of celery soup
½ cup chopped green pepper
½ cup chopped onion
8 oz sour cream
1/3-1/2 cup milk
Mix frozen hash browns, green peppers, and onion. Put in a greased baking dish. Pour soups, milk, and sour cream over potatoes.
Bake at 350 deg. for 2 ½ hrs.
RUTABAGAS AND APPLES
3 cups cooked and mashed rutabagas
1 ½ cups canned apple slices
¼ cup brown sugar
1 cup flour
1 stick softened butter
1/3 cup sugar
Mix first three ingredients together and put in casseroles dish. With pastry cutter mix remaining ingredients together till crumbly. Spread on to of rutabaga mixture. Bake at 350 deg. until heated through and crust is brown.
SCALLOPED POTATOES
4 cups thinly sliced, pared raw potatoes 1 tsp. salt
2/3 cup minced onion 1/8 tsp. pepper
2 Tbsp. flour 2 Tbsp. butter
1 ½ cups scalding milk
Heat oven to 375 deg. In greased 2 quart casserole, arrange layer of potatoes and over with some onion. Sprinkle some combined flour, salt, and pepper on top. Dot surface with butter. Repeat layers until all are used, ending with butter. Pour milk over all. Sprinkle with paprika. Cover and bake in moderately hot oven, 375 deg. for 45 minutes. Uncover, bake 15 minutes longer or until tender. Serves four.
SHOE PEG CORN CASSEROLE
½ cup chopped onion 1 can or cup celery soup
1 cup chopped celery 1 cup sour cream
½ cup chopped green pepper Salt
1 cup grated cheese pepper
1 can whole kernel corn 1 stick butter
1 can string beans 1 stack Ritz crackers
or, 2 cans of corn
Mix all ingredients except crackers and butter. Stir and pour into greased 9x13 baking dish. Melt butter, crushes crackers and mix together. Sprinkle over top of casserole.
Bake for about 30 minutes in 350 deg. oven.
SQUASH SOUFFLE
1 lb. squash
1 large onion Cook together; drain and mash.
1 cup grated cheese
¼ cup butter
3 egg yolks
½ cup milk
8-10 crackers (crumbled)
Add to squash and potato mixture.
Salt and pepper to taste.
Beat 3 egg whites until stiff and fold in.
Bake at 350 deg. for about 40 minutes in a buttered mold or casserole until lightly brown and firm.
STUFFED POTATOES
Bake potatoes. Remove the broad side of the potato with a sharp knife.
Remove all of the inner part, leaving the skin intact. Prepare as mashed potatoes. Refill skins lightly. You may vary by using half ground meat, or fish. Finish with a layer of grated cheese over the top. Then place in hot oven just long enough to melt and brown cheese lightly
SWEET POTATO CASSEROLE
3 cups mashed, cooked sweet potatoes
1 cup sugar
½ cup milk
1/3 cup butter
2 eggs
1 tsp. vanilla
Combine above ingredients in a shallow baking dish.
Topping:
1 cup coconut
1 cup chopped pecans
1 cup brown sugar
1/3 cup flour
1/3 cup melted butter
Mix above ingredients well and sprinkle over sweet potatoes.
Bake at 350 deg. until brown.
STUFFED FLOUNDER
INGREDIENTS
1 whole flounder
1 cup butterABE'S ALLIGATOR RECIPE
5 lb Alligator meat
Cajun seasoning
1/4 c Olive Oil
1 1/4 lb Smoked sausage -- diced
1 can Tomato Sauce -- 10oz.
1/3 c Butter
1/3 c Dark Roux
1/4 c Chicken Base
4 c Spanish Onion -- chopped
1 c Bell Pepper -- chopped
1 c Celery -- diced
1 t Cayenne Pepper
2 T Jalapeno Pepper -- diced
1 t Sugar
2 T Garlic -- chopped
3 c Fresh mushrooms -- sliced
2 qt Water
1/2 c Green Onion Bottoms -- chopped
1/2 c Parsley -- chopped
3 c Rice -- cooked
Mixture of cornstarch and water for thickening -- optional
Rub both sides of alligator meat with Cajun seasoning and cut into 1 inch by 1 inch pieces. If possible, allow to marinate overnight.
Brown alligator in olive oil over high heat. Remove from pot. Sauté smoked sausage in same oil for 5 minutes and remove from pot. Pour tomato sauce into pot with remaining oil. Stir sauce over high heat until it is very brown, almost burned. Keep stirring until a thick ball of paste forms. Add butter, roux, chicken base, onions, bell pepper, celery, cayenne pepper, jalapeno peppers and sugar. Sauté until onions are clear.
Return alligator and smoked sausage to pot. Add garlic, mushrooms and 3 cups of water. Bring to a boil and then reduce to medium heat. Cook for 1 hour, adding water as needed. Once alligator is tender, add green onions and parsley. Cornstarch mixture may be added to thicken gravy. Serve over hot cooked rice
, divided
1/2 cup chopped celery
1/2 cup chopped onion
3 cups chicken-flavored dry bread stuffing mix
1 (6 ounce) can lump crabmeat
1 (4 ounce) can small shrimp, liquid reserved
1 teaspoon Old Bay Seasoning TM, or to taste
1 teaspoon Cajun seasoning (optional)
DIRECTIONS
Preheat the oven to 300 degrees F (150 degrees C). Lay the fish down dark side up. Make an incision next to the backbone on both sides, stopping before the head and tail. Slip the knife in between the flesh and backbone and run the knife down the ribs on both sides of the backbone.
Melt 1/2 cup of butter in a skillet over medium heat. Saute the onion and celery in the butter until just tender. Place the stuffing mix into a bowl, and stir the onion and celery into it along with the butter in the pan. Mix in the crab and shrimp with their juices, adding a little more liquid, or more stuffing to get a good consistency.
Melt the remaining butter, and brush some of it onto a cookie sheet. Stuff the stuffing mixture into the pockets of the flounder, and place the stuffed fish on the cookie sheet. Brush the outside of the fish with melted butter, and season with the Old Bay and if desired, Cajun seasoning.
Bake for about 25 to 30 minutes in the preheated oven, or just until the flounder flakes easily with a fork.
WE HAVE NOT CHECKED THE MENTIONED SEASONINGS FOR MSG, BUT WE RECOMMEND USING SEASONINGS WITHOUR MSG. WE NEVER RECOMMEND USING MARGARINE.
BAKED BAY SCALLOPS
INGREDIENTS
1 cup butter, softened
1 cup fresh bread crumbs
6 garlic cloves, crushed (or as desired)
2 tablespoons finely minced onion
1/2 cup chopped fresh parsley
1/4 cup white wine or sherry
2 tablespoons fresh lemon juice
Salt and freshly ground pepper
2 tablespoons vegetable oil
2 tablespoons diced onion
1 1/2 pounds fresh bay scallops
1/2 pound mushrooms, sliced
DIRECTIONS
Combine the softened butter, bread crumbs, garlic, minced onion, parsley, wine, lemon juice and salt and pepper. Chill until mixture is firm, at least 1 hour.
Preheat oven to 450F (230*C). Grease shallow baking dish or au gratin pan; set aside.
Heat oil in large skillet over medium heat. Add diced onion and sauté until soft, but not browned. Add scallops, mushrooms, salt and pepper to taste and sauté briefly. Drain off liquid.
Arrange scallop mixture in prepared dish. Slice garlic butter and arrange evenly over scallops.
Bake until butter is hot and bubbly, about 5 to 10 minutes. Serve immediately. (Scallops can also be broiled. Place about 3-inches from heat and broil until bubbly, about 3 to 5 minutes.)
Makes 4 Servings.
Apple-Spiced Pork Roast
(for crock pot)
2 teaspoons finely chopped fresh rosemary
2 teaspoons finely chopped fresh thyme
1 teaspoon dried marjoram (you can also substitute dried sage)
1/2 teaspoon salt
1/2 teaspoon white or black pepper
2 1/3 to 2 1/2 pound pork sirloin tri-tip roast
1 cup spiced apple cider (bottled)
2 Tart apples (Granny Smith or Pippin, for instance), cored and cut into 3/4-inch pieces
1 large red onion, cut into 3/4-inch pieces
1/4 cup dark brown sugar, loosely packed
1/2 teaspoon ground cinnamon
2 tablespoons maple butter (you can substitute maple syrup)
2 tablespoons quick-mixing flour
In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub the herb mixture all over the outside of the pork roast. Place in a crock pot. Pour apple cider around the roast. Cover roast with apple pieces, then top apples with onion pieces. Sprinkle brown sugar and cinnamon over the top of the apples and onions.
Cover and cook on low about 4-5 hours (a meat thermometer inserted into the center of roast should register 165 degrees). When cooked throughout, remove roast to serving platter.
Turn crock pot to high. Add maple butter to a microwave-safe custard cup and microwave on high for about 5 seconds to soften. Stir in flour (add a tablespoon of juice from slow cooker, if needed). Stir maple paste into the apple-onion-cider mixture in slow cooker. Cook for 30 minutes longer, or until thickened nicely. Meanwhile, after pork has cooled slightly (about 10 minutes), cover with foil to keep warm.
Serve sliced pork roast with apple-onion sauce, and steamed yams if desired.
ORANGE CREAMSICLE PIE
1 1/4 cup Graham cracker crumbs
1/4 cup Sugar
1/3 cup butter; melted
1 quart Vanilla ice cream; softened
6 ounces Orange juice concentrate - thawed
Cool Whip
Orange slices
In small bowl, combine crumbs, sugar and butter; press onto bottom and sides of 9" pie plate. Set aside. In large bowl, with electric mixer on medium speed, blend ice cream and orange juice concentrate; spread in prepared crust.
Freeze until firm, about 4 hours. If you like, before serving, garnish with Cool Whip and orange slices.
STUFFED TOMATOES (raw)
6 tomatoes
1 cup English peas (tiny)
3 hard boiled eggs
1 cup cured boiled ham (ground)
Dash red pepper (cayenne)
Salt to taste
1 cup tomato pulp.
Just enough mayonnaise to blend.
Pinch of prepared mustard (optional)
Mix all the above ingredients.
Cut off stem end, scoop out seeds and pulp. Stuff tomato with mixture and chill.
BUTTERBEANS, PEAS, AND OKRA
Use equal amounts of fresh butterbeans and white-acre peas.
Boil with enough water to partly cover.
Lay a few pods of okra on top and add a couple tablespoons of bacon grease for flavor. Salt to taste.
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COMPANY POTATOES
1 pint sour cream
10 oz (2 cups) grated sharp cheese
2 lbs. frozen hash browns (they are best if you make them yourself)
½ cup melted butter
1 tsp. salt
½ tsp. pepper
½ cup chopped onions
1 can cream of chicken soup
Defrost hash browns. Mix all above ingredients together and put into a buttered 3-quart casserole dish.
Mix ¼ cup melted butter with 2 cups of crushed cornflakes and sprinkle on top of potato mixture. Cover casserole and bake at 350 deg. for about 45 minutes of until bubbly.
Serves 10 -12