6/06/2013

Loving Cooking Recipes: My Family Recipes


   

Welcome

Cooking and eating good food has always been one of the great pleasures of my life. On this site I've tried to assemble some of our family favorite recipes, both so I can keep track of them myself and so that others can share them with my daughters and others. I've also added links to other recipe and cooking sites that I enjoy.

I am a southern girl from the state of Georgia, USA. I enjoy good southern cooking. Also, I enjoy various other foods such as Chinese, Mexican and Japanese cooking.


Recipes by Category

On this page I'll include a categorized list of the recipes on this site, with links you can click to see each recipe. Here's an example of a format I might use.


Appetizers and Side Dishes  


  
Deviled Eggs by Aunt Opal J. Sherwood

Ingredients:

  • 1 Tablespoon - mustard
  • 1 Tablespoon - mayonnaise
  • 1 or 2 tsp. salad pickles
  • Opt. Pickle juice
  • Dash of paprika

Procedure:

Boil eggs until hard done. Peel and cut in half long ways. Carefully, remove yolk and put in shallow bowl and add 1 tablespoon of mustard, l tablespoon of mayonnaise and salt & pepper to taste. Add 1 or 2 teaspoons of salad pickles. Add a little pickle juice if needed to thicken. Then stuff in halves. This recipe is for 6 eggs. Cover with paprika for looks.

Serving Size:

8 servings

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 Fried Green Tomatoes
   

Ingredients:

  • 1 Egg Beaten
  • 1 Cup Milk
  • 1 Cup Self-rising Flour
  • 1/2 Cup Cornmeal
  • 1/2 Tsp. Salt
  • 6 - 8 Green Tomatoes * Cut into 1/4" slices
  • Bacon Drippings or Vegetable

Procedure:

Mix egg and buttermilk in a shallow dish. Working in batches, dip tomato slices into the egg mixture, allowing excess to drip back into dish. Coat with flour mixture. Fry in hot oil(375 f) in large, heavy skillet until browned, turning once with tongs. Transfer to drain.



Serving Size:

6 Servings.

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Cinnamon Sugar

Ingredients:

  • 1/2 cup sugar
  • 1 tablespoon cinnamon

Procedure:

Mix well and put in an air tight container.

This is great with buttered toast. Try it on other delicious foods.

Serving Size:

---


Squash Casserole

Ingredients:

  •     4 cups squash, cooked and drained
  •     1 cup cream of chicken soup
  •     1-1/2 cups cornbread crumbs
  •     1 stick margarine, melted
  •     1 teaspoon salt
  •     2 eggs, well-beaten
  •     1 teaspoon black pepper
  •     ½ teaspoon oregano
  •     Onion (optional

   
 Procedure:

Combine all ingredients except eggs. Stir well and fold in beaten eggs. Cook in casserole dish on 350° for 20 minutes.

http://www.alabamapower.com/recipe/squash.asp Squash Casserole

Serving Size:

unknown servings

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Sweet Potato Soufflé by Janet Carter

Ingredients:

  • 3 cups mashed sweet potatoes
  • 1 cup of sugar or 1/2 cup
  • 1/2 tsp. salt
  • 1/3 stick butter
  • 1/2 cup milk
  • 1 tsp. vanilla
  • 2 eggs

Procedure:

Peel sweet potatoes, cut into several smaller sized chunks.
Boil sweet potatoes in a large boiling pot until tender.
Drain, cool, and then mash with a potato masher and then mix all ingredients together.
Put in a long casserole dish for baking.

Proceed to topping instructions.

Topping:

  • 1 cup of brown sugar
  • 1/2 cup of self rising flour (4 tbsp)
  • 1/2 stick of butter (4 tbsp)

Combine and sprinkle or spread over the top of the soufflé!
Optional adding chopped pecans on top before baking.

Preheat oven to 350 cooks for 30 minutes.

Serving Size:

8 servings

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Oven Baked Tatar Wedges

Ingredients:

4 large Russet potatoes, washed and quartered
3/4 cup olive oil
1 Tbsp. steak seasoning
1/2 tsp. sugar

Procedure:

1. Preheat oven to 350 f.
2. Mix all ingredients well
3. Bake on cookie sheet.
4. 45 min to 1 hour

Opt. Great with sour cream.

Serving Size:

 6 servings

      

Credit:
Southern Shopper
October 2008
Volume 8 * issue 1

xxxxxxxxxxxxxxxxx

Southern to the Bone
P O Box 4
Bogart, GA 30622-04

Share your favorite family recipes. :)

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Zaxby's Chicken Fingers Dipping Sauce

Ingredients:

  • 1/2 cup mayonnaise (the lemony the better, use Hellman's)
  • 1/4 cup Heinz ketchup
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon Worcestershire sauce
  • lots of black pepper

Procedure:

Mix together the mayo, ketchup and garlic powder blending well. Add Worcestershire sauce and blend well. Cover surface of sauce with black pepper until just coated. Blend well. Repeat process covering surface of sauce with black pepper and stir until blended well. Refrigerate for at least two hours prior to use to allow the flavors to mingle. Serve with chicken fingers!

Resource by Mama Mangia

Serving Size:

unknown servings

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Main Courses

Broccoli Casserole

Ingredients:

  • 1 1/2 cups cooked rice
  • 2 pkgs. [16 oz. frozen broccoli, cooked and drained]
  • 1/2 cup chopped onion
  • 1 stick of butter
  • 1 pkg. 8 oz. Chez-Whiz
  • 1 can mushroom soup undiluted
  • 1 can mushrooms sauteed in butter [drain water first]

Procedure:

Mix the first four ingredients in a 2-quart casserole dish. Put three remaining ingredients in small sauce pain; melt over heat. Pour this mixture into casserole dish and stir. Cook in preheated oven at 350 degrees for 30 minutes.

Serving Size:

8 servings

---


Brunswick Stew by Carter Family

Ingredients:

  • 5 lbs. whole chicken
  • 4 - 14.75 oz. creamed corn
  • 2 - 28 oz. cans crushed tomatoes
  • 1 - 18 oz. Kraft or any other BBQ Sauce
  • Dash of pepper
  • Optional Hot Sauce to Taste. [Texas Pete]

Procedure:

Take a defrosted or fresh chicken, remove the bag of giblets from the inside of the chicken. Boiling time depends on the size of your chicken. Boil the chicken for 2.5 hours if your chicken is approximately 5 pounds. When it comes to a boil, set the heat to medium-low. {It is ready when the chicken falls off the bones easily; test with a fork} Let it cool for 30 minutes or try to move it to a large bowl for cooling. You can save the broth for other delicious recipes and place in the freezer. Discard all bones of the chicken, skin and fat.

Mix chicken, creamed corn, crushed tomatoes, pepper and B-B-Q Sauce. Cook the mixture on medium-high, until it boils then simmer down on low heat. Cook for an hour.

Serve with rice, rolls or whatever you choose!

Serving Size:

8 servings

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Easy Bake Chicken w/Stove Top

Ingredients:

  • 1 pkg (6 oz) Stove Top Stuffing Mix for Chicken
  • 1-1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 can (10-3/4 oz) condensed cream of chicken soup
  • 1/3 cup Breakstone’s or Knudsen Sour Cream
  • 1 bag (16 oz) frozen mixed vegetables, thawed, drained

Procedure:

    Preheat oven to 400°F. Prepare stuffing mix as directed on package; set aside.
    Mix chicken, soup, sour cream and vegetables in 13x9-inch baking dish; top with the stuffing.
    Bake 30 min or until chicken is cooked through.


Serving Size:

8 servings

---

Hamburger Special No. 1 by Janet Carter

Ingredients:

  •     1 lbs. Ground Beef - Cooked, Drain
  •     Onion - Sliced Thin
  •     Carrots (opt.) Sliced Thin
  •     Mushrooms - Saute
  •     Mushroom Soup
  •     Potatoes - Sliced Thin/Diced

Procedure:

This meal is usually served with a side of rice.

If using ground beef, saute until no longer pink. You can add soy sauce or Worcestershire sauce to beef. Drain excess fat. Saute chopped onions until transparent. Saute mushrooms along with carrots. Mix ingredients 1 to 3 in one pan.

Open mushroom soup and add one can of water, heat until mixed thoroughly.

Slice about 5 medium sized potatoes with or without skins and layer in a baking casserole dish. Layer the ingredients 1 through 4 over the potatoes and layer more potatoes on top. Do that until all potatoes and other ingredients are used up fully. Then, pour the mushrooms soup mixture over all the ingredients. If there doesn't seem to be enough liquid you can add some milk.

Bake at 350 until potatoes are cooked tender when poked with a fork. (About 1 hr and 15 minutes.) Enjoy!

Serving Size:

6 - 8 servings

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Hamburger Special No. 2 by Janet Carter

Ingredients:

  •     5 or 6 Hamburger Patties
  •     Onion - Sliced Thin
  •     Mushrooms - Saute
  •     Potatoes - Sliced Thin
  •     Mushroom Soup

Procedure:

Layer patties in a casserole, top with layer of sliced potatoes, onions and mushrooms.

Open mushroom soup and add one can of water or milk, heat on low heat until mixed thoroughly. Then, pour mixture over all the layers until almost covered completely. If more liquid is needed, add more milk.

This meal is usually served with a side of rice.

Bake at 350 until potatoes are cooked tender when poked with a fork. (About 1 hr and 15 minutes.) Enjoy!

Serving Size:

5 - 6 servings

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Hot Chicken Wings & Sauce by Janet Carter

Ingredients:

  • 1 cup melted butter
  • 1 1/2 cups of hot sauce (if using Texas Pete or a very hot one use 1/4 cup or to taste)
  • 1 - 8oz. bottle of Italian Salad Dressing
  • 1 - 5lb. bag of frozen chicken wings

Procedure:

Wings:

Fry wings until they look done (crispy more around 15 minutes or so) with oil on high temperature. If using a fry daddy type pot 350 degrees. Place cooked chicken wings on a foil covered pan for easier clean up.
Sauce:

Mix all ingredients together. Heat the butter. Pour over chicken wings. Bake in the oven for 20 to 30 minutes more until crispy. Ready to eat. Use damp clothes for wiping your fingers & mouth. MM Good!


Serve with creamed or mashed potatoes, vegetable of choice and rice, pouring leftover sauce onto your taters and rice.

Serving Size:

8 servings

---


Vegetable Beef Soup


Ingredients:

  • 64oz. can - Tomato Juice
  • 2 to 3 small onions- chopped
  • 2 to 3 medium potatoes- chopped
  • 2 to 4 carrots- chopped
  • 1 -15oz. can green beans
  • 1 -15oz. can corn
  • 1 -15oz. can Lima beans
  • 1 -15oz. can peas
  • 1 -pkg. frozen okra- thawed cut
  • 1 hand full of chick peas [dried]
  • 1 hand full of barley
  • salt and pepper to taste
  • Dash of Worcestershire sauce
  • 2 Tbsp. garlic, chopped and diced
  • beef bullion [beef extract soup base]
  • - 1 1/2 tsp. per cup of water
  • 1 lb. of ground beef - cooked well/drained

Procedure:

Using a crock pot or large cooking pot that will hold approximately 6 quarts of liquid add the following ingredients:

Open the tomato juice pour into pot or crock pot, fill the empty soup can with water and add 1 1/2 tsp. of bullion per cup of water. [Approx. 9 to 10 tsp.] Pour this liquid into the cooking pot or crock-pot. Add cooked ground beef; and add the hearty vegetables in the pot to cook on desired temperature and time. The last hour or two add in the more tender vegetables to cook. [Okra, barley, carrots] The vegetables you add are completely left up to you
.
This meal is great for freezing and lasts for several days in the refrigerator. We eat our soup with rice and sometimes crackers or rolls.

*Tip, if the soup seems low on liquid add more water and beef bullion following the 1-cup to 1 ½ tsp. measure. I had to add 5 to 6 cups more for the following days meal.

Serving Size:

8 servings

===


Desserts


Carmel Corn Crunch

Ingredients:

  • 1/2 cup butter
  • 1/2 cup brown sugar, firmly packed
  • 3 quarts popped popcorn

Procedure:

Cream butter; add brown sugar and whip until fluffy. In a large baking pan, combine popcorn. Mix in creamed mixture. Bake in 350-degree oven for about 8 minutes or until crisp. Serve warm if desired.

Yield: Makes 3 quarts.
Nutritional Information:
(based on 1-cup serving)
Total Calories 141; Fat 10g; Carbohydrate 12g; Sugar 6g; Fiber 1g; Protein 1g; Sodium 81mg; Cholesterol 21mg.

Popped Corn Recipes

Serving Size:

8 - 12 servings

---

Pecan Pie

Ingredients:

  • 3 eggs
  • 3/4 cup of Karo Syrup
  • 3 tsp. melted butter
  • 1/2 TBSP vanilla or 1 1/2 tsp.
  • 3/4 cup of Sugar
  • 1 cup of pecans(chopped)
  • 1 unbaked pie crust

Procedure:

Mix well all ingredients. Pour into pie shell and bake at 350 for 50 minutes.

Serving Size:

8 servings
  
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Strawberry Congealed Salad

Ingredients:

  • 1 - 12oz. Cool Whip
  • 1 - Large box of Jell-O and any flavor (we prefer strawberry)
  • 1 - 12oz. container of cottage cheese
  • 1 - 8oz. sour cream
  • 1 - 16oz. crushed pineapple, in its own juices (drained

Procedure:

Stir in Cool Whip and Jell-O until the Jell-O is dissolved. Let Cool Whip sit a while if it is too hard from being in the freezer. Stir in the rest of the ingredients. Chill overnight. Can be served with chopped pecans - sprinkled on the top of the salad.

Serving Size:

6 servings

---

Walnut & Raisin Oatmeal Cookies by Janet Carter

Ingredients:

  • 1 cup firmly packed brown sugar
  • 3/4 cup vegetable shortening
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/4 cup water
  • 1 teaspoon vanilla
  • 3 cups Quaker® Oats (quick or old fashioned, uncooked)
  • 1 cup all-purpose flour
  • 1 teaspoon salt (optional)
  • 1/2 teaspoon baking soda
  • ¾ Cup chopped walnuts
  • 1 Cup raisins

Procedure:

 Heat oven to 350°F. In large bowl, beat brown sugar, shortening and granulated sugar until creamy.  Add egg, water and vanilla; beat well. Add combined oats, flour, salt and baking soda; mix well. Drop dough by rounded teaspoonfuls onto non-greased cookie sheets. Bake 11 to 13 minutes or until edges are golden brown. Remove to wire rack. Cool completely. Store tightly covered.

Since I added the 3/4 walnuts and 1 c. raisins they were a little hard but very tasty. I probably need to adjust the cooking time and increase the liquids on this recipe next time. They would be excellent for dunking in coffee or hot tea.

Serving Size:

Yields about 5 dozen.

1 per serving

===

And, even more recipes at Loving Heart Designs: Loving Cooking Recipes . Enjoy! :)

~GAhome2mom
http://lovingheartdesigns.blogspot.com/
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