Aromatic Flavoring Combination Guidelines from Culinary Fundamentals

Aromatic Flavoring Combination Guidelines

Source: Culinary Fundamentals  Pg 283
Copyright: Prentice Hall

(Each recipe is enough to flavor about 1 gallon of finished product.)

Yield	Standard Sachet d’Espices	Standard Bouquet Garni	Mirepoix
	1 sachet	1 bouquet	1 pound
Onion	-	-	8 oz, diced
Carrot	-	-	4 oz, diced
Celery	-	4 oz, whole stalk	4 oz, diced
Leek	-	2 or 3 leaves	-
Parsnips	-	-	-
Mushroom	-	-	-
Bacon or Raw Ham	-	-	-
Parsley	3 or 4 Stems	3 or 4 stems	-
Thyme	½ tsp dried leaves	1 fresh sprig	-
Bay Leaf	1 leaf	1 leaf	-
Peppercorns	½ tsp, cracked	-	-
Garlic	1 clove, crushed (optional)	-	-
Yield	White Mirepoix	Matigon
	1 pound	1 pound
Onion	4 oz, diced	2 oz, small dice
Carrot	-	4 oz, small dice
Celery	4 oz, diced	4 oz, small dice
Leek	4 oz, diced	2 oz, small dice
Parsnips	4 oz, diced	-
Mushroom	2 oz, trimmings (optional)	2 oz, small dice (optional)
Bacon or Raw Ham	-	2 oz, small dice
Parsley	-	-
Thyme	-	-
Bay Leaf	-	-
Peppercorns	-	-
Garlic	-	-

           White Mirepoix

·         Used to flavor white stocks and soups that should have a pale ivory or white color.

·         Parsnips replace carrots.

·         Leeks can replace some or all of the onions.

Matigon (math-in-YOHN)

·         Includes onions, carrots, celery, and raw ham cut into uniform dice.

·         Mushrooms and assorted herbs and spices may be added as desired.

·         Sweat in butter and deglaze with wine.

·         Since matigon is added to a dish both as a flavoring and as a garnish, it is not strained out of the dish. It is sometimes called edible mirepoix.

Cajun Trinity

·         Made up of a combination of onions, celery, and green pepper.

·         Used in many Louisiana Creole and Cajun dishes, such as gumbo.

Battuto (bah-TOOT-oh)

·         Includes olive oil or chopped lard, pancetta, or fatback, with garlic, onions, parsley, carrots, celery, and/or green peppers.

·         Used in Italian soups, sauces, stews, and meat dishes.

·         Once sautéed, a battuto becomes known as a soffritto.

Mirepoix will add a distinct aroma to a dish, even if the cut up vegetables are simply added to the pot as it simmers. But sweating, smothering, or browning (pincage) them in fat significantly changes the flavor.

Brown Veal Stock from Culinary Fundamentals

The American Culinary Federation


Yield: 4 quarts


Categories: Soup

Source: Culinary Fundamentals pg. 312
Copyright: Prentice Hall





Brown Veal Stock from Culinary Fundamentals



4 fluid ounces Oil
8 pounds Veal bones, including knuckles and trim
6 quarts Cold water
1 pound Mirepoix
6 ounces Tomato paste
1 each Sachet d'épices

1. Condition the roasting pan: Heat the pan and enough oil to lightly film the pan in a 425° to 450°F/220° to 230°C oven. Add the bones to the pan and return to the oven. Roast the bones, stirring and turning from time to time, until they are a deep brown, about 30 to 45 minutes.

2. Transfer the bones to a stockpot and add all but 1 cup of the cold water. Deglaze the roasting pan with 1 cup of water and add the released drippings to the stockpot. Bring the stock to a simmer slowly over low heat. Adjust the heat if necessary to establish an even, gentle simmer and continue to cook, skimming the surface as necessary, for about 5 hours.

3. While the stock is simmering, heat a medium-size rondeau over medium-high heat. Add enough oil to film the pan. Add the mirepoix and cook, stirring occasionally, until the onions are a deep golden brown, about 15 to 20 minutes. Add the tomato paste and continue to cook, stirring frequently, until it takes on a rusty brown color and gives off a sweet aroma, about 1 to 2 minutes. Add a few ladles of the stock to the rondeau and stir well to release the drippings; add this mixture to the stock along with the sachet at the same time.

4. Continue to simmer the stock, skimming as necessary and tasting from time to time, until it has developed a rich flavor and a noticeable body, about 1 more hour.

5. Strain the stock. It may be used now (degrease by skimming if necessary), or it may be rapidly cooled and stored for later use.

Notes: VARIATIONS:

Brown Game Stock (Jus de gibier) – Replace veal bones with an equal amount of game bones. Include fennel seeds and/or juniper berries in a standard sachet d'épices.

Brown Lamb Stock (Jus d'agneau) – Lamb stock can be flavored with one or more of the following herbs and spices in a standard sachet dépices: mint stems, juniper berries, cumin seeds, caraway seeds, rosemary.

Brown Pork Stock (Jus de porc) – Stock made with fresh or smoked pork bones is often used as an ingredient in bean or potato dishes or pork- or ham-based soups. Add one or more of the following herbs and spices to a standard sachet d'épices: oregano stems, crushed red pepper, caraway seeds, mustard seeds.

Brown Chicken Stock (Jus de Volaille) – Replace the veal bones with an equal weight of chicken bones and lean trim.

Brown Duck Stock (Jus de Canard) – Replace the veal bones with an equal weight of duck bones and lean trim (or bones of other game birds, such as pheasant). Include fennel seeds and/or juniper berries in a standard sachet d'épices, if desired.

Family Recipes - Meat/Entree Recipes

From my family cookbook, organized by Janet Graden...

This picture was taken in my Mother and Father's old house last Christmas.

MEATS

BEEF

BAKED CHOPPED SUEY

Brown:  l lb.+ hamburger                  2 onions cut up   

very little salt and pepper    1 cup chopped celery       

Combine:  1 can mushroom soup    1 1/2 cans of water         

2 cups of uncooked rice      1 can chicken soup         4 T. of soy sauce

Add all ingredients and put in a 9 x 13 greased baking dish.  Cover and bake for l hour at 350 degrees.  Remove from oven and cover with chow mien noodles and return to oven and bake for 15-20 minutes more. 

BEEF HEART

(Grandma Graden)

Let heart half thaw.  Slice 1/4+ inch thick.  Roll in flour, salt, and pepper.  Fry in oil until brown on both sides.  Simmer for approximately 30 minutes before serving.

BEEF STROGNAOFF

1 1/2 lb. sirloin (cut in 1 inch pieces)          roll meat in flour before cooking.  Brown in small amount of oil.

Blend 1 can mushroom soup, 3 T. catsup, about 1 1/2 T. Worcester sauce, salt, pepper, and 1 sour cream.  Put sauce over the browned meat.  Stir quickly until mixture is hot, do not boil. Mixture will separate if cooked to long.  Serve over rice or noodles.

  

COCKTAIL MEATBALLS

1 lb. ground beef  1/2 cup cry bread crumbs        1/3 cup onions     1/4 cup milk

1 egg                     1 T. snipped parsley               1/2 tsp. Worcester sauce

1 tsp. salt             1/4 cup shortening                   1 12 oz. bottle chili sauce

1 jar grape jelly

Mix the first 9 ingredients.  Shape into 1 inch balls.  Bake or fry till brown.  Heat chili sauce and jelly in skillet until jelly is melted.  Add to meatballs and stir until coated.  Simmer 30 minutes.  Recipe can be kept warm in a crock pot.

ANOTHER VERSION

4 ½ lb. ground beer        4 eggs         4 tsp. salt    2 cups bread crumbs

4 T parsley                    1 cup milk  1 1/3 cup onions 

2 tsp. Whorchester Sauce

CROCK-POT PIZZA

(Leanne Kersey - teacher friend)

1 1/2 lb. ground beef         1 chopped onion         1 chopped green pepper    1 pkg. pepperoni

1 can mushrooms    1 (16 oz.) bag kluski noodles         1 (16 oz.) Pizza sauce

1 (16 oz.) spaghetti sauce        8 oz. shredded cheddar  8 oz. shredded mozzarella

Brown beef, onion and pepper; drain.  Add sauces and simmer.  Cook noodles as directed.  Put 2 layers in crock pot.  Beef mixture, noodles, cheese and pepperoni.  End with cheese.  Cook on low until heated thoroughly.

  

DUNKEE 15 MINUTE CASSEROLE

Dorothy Yarbrough

4 cup (1/2) bag frozen potato rounds                   1 lb. ground beef 

1 pkg. 10 oz. broccoli thawed                     1 can French fried onions

1 med. tomatoes, chopped (optional)                   1 can cream of celery soup

1/3 cup milk                                               1 cup shredded cheddar cheese

1/8 tsp. black pepper                                  1/4 tsp. garlic powder

Place potatoes on bottom and sides of 8 x 13 inch casserole.  Bake uncovered at 400 degrees for 10 minutes.  Brown beef in large chunks, drain.  Place beef, broccoli, 1/2 cup French fried onions, tomatoes, on potatoes.  Combine soup, milk, 1/2 cup cheese, and seasoning.  Pour over beef mixture.  Bake covered at 400 for 20 minutes.  Top with remaining cheese and onions.  Bake uncovered for 2 to 3 minutes longer.

         

ELEGANT STEAK AND RICE

1 1/2 lb. tenderized round steak        1 1/2 T. Vegetable Oil       2 large onions cut in rings

1 can mushrooms or fresh                1/2 cup dry sherry              1 1/2 tsp. garlic salt

1 can cream mushroom soup            3 cups hot cooked rice

Cut steak into thin strips.  (Hint:  It helps if meat is half frozen in order to slice thin enough.)  In a large skillet, brown meat in oil using high heat.  (I usually do not include the oil - less fat.)  Add onions, mushrooms, and garlic.  Blend sherry, soup, and water.  Add to meat and simmer covered 1 hour or more.  Serve over rice.

FABULOUS MEAT BALLS

(Grandma Yarbrough)

Take your favorite meatball recipe.  Broil under broiler on a jelly roll pan.  (Meatballs can be browned all at once).  Use 2-3 lbs. Meat.

In a large baking dish, arrange meatballs, l large green pepper cut in chunks, 2-3 carrots cut into strips, and 1 medium #12 can chunk pineapple.

In sauce pan heat 1 (8 oz.) jar grape jelly, and 1 (12 oz.) jar chili sauce.  Pour over meat and bake 30-40 minutes.  Serve with rice.   Recipe maybe cooked in slow cooker.

FLANK STEAK SKILLET MEAL

1 1/2 lb. flank steak       1 cup carrots (cut up)              2 T. fat            1 cup peas (fresh/canned)

2 T. butter            1 cup diced celery (drained)     1 cup tomatoes (fresh or canned(

1/2 cup water

Score steak around edge to prevent curling.  Season ad dredge in flour.  Pound flour into steak.  Heat fat and butter in skillet on high. Turn switch to medium low and for browning of steak on each side.  Brown well, add water, cover, and allow to steam.  Turn switch to simmer and cook for one hour.  Add vegetables and cover.  Switch to high until steam appears.  Then turn switch to simmer and cook for 20 minutes.

HOME MADE SALAMI

1 cup water 2 lb. hamburger    1/2 tsp. garlic salt 1 tsp. cracked black pepper

2 tsp. liquid smoke                           3 T. Quick cure salt       1 tsp. mustard seed

Mix spices with water, then add hamburger.  Make into 3 rolls.  Wrap in aluminum foil.  Shiny side in.  Put in refrigerator for 24 hours.  Then bake at 350 degrees for 1 1/2 hours.

LASANGA

(Aunt Irene)

2 lbs. Ground beef         1 large onion        1 tsp. oregano                1 clove garlic

Brown beef, onion and garlic and add oregano.

After beef has been cooked,  add l large can tomato paste and 1 large can tomato sauce.

Cook according to directions 8 or 10 pieces of lasagna.  (Optional:  Noodles maybe used uncooked.  You may have to add a little more liquid.)

Other ingredients needed:  1 pkg. Swiss cheese    1 pkg. mozzarella cheese

          1 large pkg. (8 oz.) cream cheese                1 carton cottage cheese

          Not all cheese is used depending on the size of casserole.

Use a 9 x 13 greased casserole dish.  Put a small amount of the meat sauce in dish.  Add a layer of noodles topped with cottage cheese and Swiss cheese.  Add more meat sauce and more noodles.  Add mozzarella cheese and cream cheese.  Top with rest of meat sauce.  Garnish with parmesan cheese, olives, green peppers, and mushrooms if desired.  Bake at 350 degrees for 40 minutes.   (Recipe is good when baked the day before.  Refrigerate to hold over night.  Reheat to serve with garlic bread and salad.

MEATBALLS

(Aunt Marcia)

2 lb. ground beef  1 pkg. onion soup          1 cup sour cream  1 egg

1       1/2 cup dry cracker crumbs

Combine and roll balls in 1/2 cup flour and 1 tsp. paprika.  Brown in butter either in frying pan or bake in jellyroll pan in oven at 350 degrees until done.  Turn over balls frequently while cooking.  Add to baking dish, meatballs with 1 can cream of chicken soup with 1/4 cup water.  Cook 1/2 hour or more.

MEATBALLS (SPICEY)

3 lb. ground beef  1 can (12 oz.) evaporated milk          1 cup oatmeal            2 eggs

1 cup cracker crumbs     1/2 cup chopped onions          1/2 tsp. garlic powder

2 tsp. salt             1/2 tsp. pepper                        1 tsp. chili powder

SAUCE:   2 cups catsup                   1 cup brown sugar         1/2 tsp. liquid smoke

               1/4 cup chopped onion      1/2 tsp. garlic powder    sprinkle of hot sauce

Mix and put in walnut size balls.  Freeze solid.  To cook place meatballs in pan pour on sauce and bake at 350 degrees for 1 hour.  Yields 80 meatballs.

OLD TIME STUFFED PEPPERS

Dorothy Yarbrough

For crisp pepper shells don't pre-cook.

8 medium green peppers                            1 lb. ground beef with 1/2 onion

1 1/2 cup fresh corn (3-4 ears) or 1 12 ounce whole kernel corn drained

8 oz. can seasoned tomato sauce                1 tsp. Worcester sauce

1 cup soft buttered bread crumbs               2 cups shredded sharp process cheese

Cut off tops of green peppers, remove.  Pre-cook pepper cup in boiling salt water for 5 minutes.  Drain and sprinkle insides with salt.

Brown meat and onion, add next 5 ingredients, simmer until hot through about 5 minutes.  Add cheese and stir until melted.  Stuff peppers, stand upright in 11 X 7 X 1/2 baking dish.  Sprinkle tops with crumbs.  Fill baking dish with 1/2 inch of water.  Bake uncovered at 350 degrees for 40 minutes.

PITA OR POCKET BREAD

(Grandma Yarbrough)

1 tsp. Salt             1/4 tsp. Sugar                          3 1/2 to 3 3/4 cups flour

1 pkg. yeast                   1 T. oil                                     corn meal

1 1/3 cups water

Combine salt, sugar, yeast, and 1 1/2 cups flour.  In pan heat 1 1/3 cups water and oil to 120-130 degrees, then with mixer on low gradually pour liquid into dry ingredients beat till just mixed.  Beat 2 minutes at med. speed with spoon stirring in additional flour to make soft dough.  Turn onto floured surface.  Knead about 5 minutes and add more flour as needed.  Place dough in greased pan.  Let rise to double.  Punch down cut into 6 pieces.  Let rise 30 minutes.  Sprinkle cookie sheet with corn meal.  Roll dough into 6 in circles.  Place 2 on each pan and let rise 45 minutes or until double.  Bake 8 to 10 minutes in 475 degree oven.  Cover.  Cool 5 minutes and then package to keep moist.  To reheat wrap in foil and heat 10 minutes at 375 degrees.

FILLING:  1 lb. Ground beef, 1/2 cup onion, 1 medium apple, 1/4 cup raisins, 1 1/4 tsp. Salt, 1  tsp. Curry.  Brown and drain meat, cover and simmer 5 minutes.  Serve with yogurt and sour cream.

SPAGHETTI CASSEROLE

14 oz. spaghetti

3 large green peppers, chopped

2 large onions, chopped

2 sticks oleo or butter

15 oz. can tomato sauce

1 can cream of mushroom soup

1 can black pitted olives, drained and sliced

3 lb.  hamburger

White Sauce:

4 cup milk

1 lb. Velveeta cheese, cubed

½ cup flour

Topping – Bread Crumbs

1.  Sauté together until tender, chopped peppers & onions with 1 stick oleo.

2.  Add:  tomato sauce, olives, mushroom soup.  Simmer 45 minutes.

3.  Brown & drain hamburger

4.  Make white sauce:  Melt 1 stick oleo, add ½ cup flour, then 4 cups milk.  Stir constantly until thickens.  Add 1 lb. Velveeta cheese.  Cubed.

5. Cook spaghetti, drain

6.  Layer as follows:  spaghetti, tomato sauce, hamburger, white sauce, bread crumbs.

7.  Bake at 350 degrees for 45 minutes. 

Yield:  2 9 x 13 pans.

THREE-PEPPER CALZONES (Yield 4)

Dough:

2 ¼ - 2 ¾ cups flour                ¼ cup corn meal

1 envelope of rapid rise yeast  ¾ tsp. salt

1 cup warm water                             1 T olive oil

3-Pepper Cheese Filling:

1 ½ cups sliced bell peppers (red, green, yellow)

1 medium onion sliced

1 cup grated provolone cheese

2 ounce pepperoni, cut into thin strips

2 cloves garlic, minced

1 ½ cups grated mozzarella cheese

Olive oil

1 tsp. crushed red pepper.(optional)

Meat Mixture – Cook in skillet.  Cook until tender (10-15 minutes stir in cheeses.  Let cool.

In large bowl. Combine 1 cup flour, cornmeal, yeast and salt.  Stir water and oil into flour mixture.  Stir in enough remaining flour to make soft dough.  On lightly floured surface, knead until smooth and elastic. (8-10 minutes).  Cover and let rest for 10 minutes.  Divide into 4 equal pieces.  Roll into 8 inch circles.  Place 1 cup meat mixture in one half of each circle:  moisten edges.  Fold dough over filling.  Press with forks to seal.  Place on greased baking sheet.  Make 3 one inch slits on top.  Brush top with olive oil.  Bake at 400 degrees for 25 minutes or until done.  Serve warm. 

ROAST BEEF

Dorothy Yarbrough

3 lb. roast beef     potatoes (chunked)        carrots        onions

bay leaf (whole)    salt & pepper

Place all ingredients in large roast pot.  Cook at 350 degrees while at church until burnt.  (Janet puts 3/4 inch of water or more to help make the gravy and then roast).

GRAVY

Juice from above roast   add salt and pepper      

For thicker put flour and water in a shaker to mix.  (Janet uses 2-3 T. corn starch stirred in cup of water.  Also I add browning and seasoning sauce for color).

SPAGETTI SAUCE WITH MEAT

Brown hamburger in skillet with onion and/or garlic.  Hamburger maybe put into balls or loosely cooked.  After cooking pour off grease.  Add 1-2 can tomato sauce, salt and pepper, and chili powder.  (May substitute with 1-2 pkg. spaghetti seasoning.)  Let simmer till boiling over a moderate flame stirring occasionally. 

Boil spaghetti following directions on package.  Pour sauce over spaghetti.  Add grated cheese.  Sauce maybe cooked in slow cooker. 

SPICY SOUTHWESTERN BEEF AND CORN CHIPS

1 1/2 lb. ground beef      1 cup coarsely chopped onion 1 clove garlic finely minced

2 T. salt      2 tsp. chili powder         1/2 tsp. oregano   1/4 tsp. pepper

1 can 1# tomato   2 cups shredded cheddar                   1 bag of corn chips (6 oz.)

Sauté beef, onions, and garlic until onion is soft and meat is lightly browned.  Add seasoning and tomatoes.  Cover and simmer until meat is cooked and flavors blended (approximately 25-30 minutes).  Stir in 1 cup of cheese - allow cheese to melt.  Stir in 2 cups corn chips and sprinkle with remaining cheese.  Corn chips may be omitted and meat served on buns.  Serve 6.

STIR FRY

Cook in wok:   Thinly sliced beef, pork, or chicken       Soy Sauce   chopped garlic

Add vegetables:  sliced carrots, sliced onions, chunks of peppers, broccoli, cauliflower

          Mushrooms, water chestnuts, bean sprouts and any other desired vegetables.

Cook until just barely cooked.  Vegetables should not be over cooked.  Serve over rice.

STROGANAUGH

Serve over noodles or rice.

Brown ground beef.   Sauté 1/2 cup minced onions in 1/4 cup oleo.

Stir in 2 T. flour with 2 tsp. salt and pepper to taste.

Add fresh or canned mushrooms with 1 can cream mushroom soup.

Add 2 T. parsley.

Combine all ingredients and add 1 cup sour cream at last right before serving.

Serve over noodles or rice.

STUFFED ROUND STEAK

Round steak, cut 1/2 inch thick       1/2 cup soup stock 3 cups soft bread crumbs

3 T. shortening                       1/2 cup chopped onion   1/4 cup water

1/4 cup chopped celery           1 T. chopped parsley     1/2 tsp. powdered sage

1/2 tsp. salt                             pepper to taste

Combine bread crumbs, onion, celery, parsley, seasoning, and enough stock to moisten.  Spread stuffing on steak and roll like jelly roll.  Tie in several places or fasten with skewers.  Brown roll on all sides in hot shortening.  Add water.  Cover tight with a lid and cook slowly about 1 1/2 hours or until meat is tender.  Remove to hot platter and make gravy with drippings in pan.  Makes 6 to 8 servings.

SWEDISH MEATBALLS

1 lb. ground beef  1 small onion, grated               1 cup bread crumbs       1 tsp. salt

1/4 tsp. allspice    1 egg                              1/2 cup milk (enough to moisten)

1/8 tsp. pepper     1 can mushroom soup

Mix all ingredients except soup.  Make 1 inch balls and brown either in skillet or on cookie sheets in oven.  Cover with soup and heat in 350 degrees oven for up to an hour.

Could bake in crock pot.

TONGUE

(Grandma Graden)

Cover thawed tongue with water, salt, pepper, and a little sage.  Add 1 onion and celery leaves.  Simmer a good 3 hours.  Peal skin off.  Set back in water till cool.  Slice thin and serve with cheese and bread. 

TORTILLA PIE

Bake 325 degrees for 30 minutes.

1 1/2 lb. ground beef      onions chopped and browned           salt and pepper   

1 tsp. chili powder         1 can corn drained                            2 cups tomato sauce

Heat thoroughly.  Put tortilla on bottom, then a layer of meat mixture and grated cheese.  Then another layer of tortilla, meat, and cheese on top.

FISH

SALMON MOUNDS WITH CURRY MUSHROOM SAUCE

(Grandma Yarbrough)

1 small onion, minced    1/4 cup minced parsley  1/4 cup melted butter    

1/4 tsp. salt milk            dash of nutmeg              1 can (1 lb.) salmon

3 cups soft bread crumbs        1 can cream of mushroom soup        2 eggs

1/2 tsp. curry powder              1/2 tsp. paprika             1/4 tsp. poultry seasoning

2       stuffed olives sliced  

Cook onion in the butter until golden.  Drain salmon, reserving liquid.  Add enough milk to liquid to make 1/2 cup.  Mix onion, salmon, liquid, crumbs, eggs, poultry seasonings, parsley, salt, and nutmeg.  Shape into 7 mounds in large shallow baking dish.  Mix 1/2 cup milk, soup, curry powder, and paprika.  Pour around salmon.  Top each salmon with a slice of olive.  Bake uncovered in a moderate oven (350 degrees) for about 45 minutes.  Makes 6 servings.

Tuna Mounds:  Use above recipe and substitute 2 cans (7 oz.) tuna for the salmon.  Drain tuna.  Use 1/2 cup milk for the liquid.

SALMON PATTIES

1 can of salmon    2 eggs                   1/2 loaf of bread

Open can salmon and put in a bowl.  Remove the backbones, but leave the liquid.  Add eggs and break up the bread into pieces.  Mix together.  Easiest way to mix is with your hands.  Make patties (approx. 1/2 cup each).  Put in a hot frying pan of 1/4-1/2 in. of oil.  Cook till brown on both sides.  It is ready to serve.

TOMATO AND SHRIMP ORZO

(Aunt Luveda)

(From a Southern Living Cookbook)

2-3 cups diced tomato (Roma)          2 T. fresh dill or 1/2 tsp. dried dill    1 tsp. olive oil

1 T. parmesan cheese              1 tsp. minced garlic                           1/2 tsp. salt

1/2 cup feta cheese crumbled            1-10oz. pkg. spinach squeezed dry   1/4 tsp.pepper

3/4 to 1 lb. cooked shrimp                1 cup orzo cooked

Mix all ingredients in casserole dish.  Can be made ahead of time.  Cook in microwave 15 minutes until hot stirring once half way through.

PORK

BARBECUED SPARE RIBS

SAUCE:   Mix all together.

2 T. vinegar          1 tsp. chili powder         2 T. whorchester sauce  1/4 tsp. pepper

1/2 tsp. salt 1/2 cup catsup               1 T. brown sugar           May add water

1 tsp. paprika

Depending on the amount of meat I sometimes double the recipe.  Put sauce on meat and cover.  Bake in a slow oven (300-325 degrees).

BREADED PORK CHOPS

Dip in flour, then egg thinned with a couple of T. of water.  Then dip meat in bread crumbs.  Brown first in hot oil or put a tiny bit of butter on top of the crumbs.  Bake in oven 350 degrees for 30-60 minutes depending on the size of pork chops.

BRUNCH CASSEROLE

(Aunt Carol Lowe)

Butter 9 x 13 cake pan.

On bottom put 8 slices of bread, 8 slices of cheese, 8 cooked ham slices, and cover with 8 slices of bread.  Mix 1 1/2 tsp. dry mustard, 7 beaten eggs, 1 tsp. salt, and 3 cups milk.  Pour over bread, ham, and cheese.  Refrigerate in a covered dish overnight. The next morning dot with butter.  Sprinkle with 2 cups corn flakes.  Bake for 1 hour or till set at 300 degrees.

CHOPS AND BEANS

Soak overnight 2 lb. dried navy beans.  Cook in 1 qt. water. 

Add:  1 onion chopped  pepper to taste     2 cans tomato soup       1 tsp. salt

          1/2 cup brown sugar      2 T. molasses                 1 tsp. dry mustard        

          1 T. powdered ginger     1/4 tsp. caraway seed      6 smoked pork chops or ham

Cook beans until tender about 2 hours.  Drain off liquid except for 2 cups of liquid.  Stir in next 9 ingredients continue to cook for 1/2 hour.  Ladle in a baking dish some of the beans then add 2-3 chops.  Pour the rest of the beans then add the remaining chops.  Add remaining bean liquid as needed.  Cover and bake at 325 degrees for 2 hours.  Remove cover during the last 1/2 hour to brown.  Makes 6 servings.  I think this would be a good recipe for a slow cooker.

CORN DOGS

2/3 cup corn meal 1/3 cup flour        1 tsp. salt    1 cup milk  2 T. oil        8-10 hot dogs

When I made recipe I added more flour.  It makes for 15 plus dogs.

          CREAMED HAM AND PEAS

2 T. minced onion          3 T. butter  3 T. flour    1 1/2 cups milk, scalded

2 cups fresh cooked peas        1 1/2 cups diced cooked ham        1 tsp. chopped parsley

salt and pepper

Sauté onion in butter until onion is soft and yellow.  Blend in flour slowly adding scalded milk.  Cook until smooth and thick, stirring the whole time.  Add ham, peas, parsley and seasonings, heat thoroughly and serve over rice.  Serves 6 to 8.

HAM BALLS

(Sorority)

1 ¾ lbs. smoked ham

1 ½ lbs. lean pork

2 eggs

1 cup milk

1 ½ cup cracker crumbs

½ tsp. salt

½ tsp. pepper

½ cup vinegar

1 ½ cup brown sugar

½ cup water

1 T dry mustard

Have ground together at the grocery store – 1 ¾ lbs. smoked ham and 1 ½ lbs. lean pork.  Add eggs, crumbs, salt, pepper, and milk.  Shape into loaves size of medium baked potatoes.

          Put in 9 x 13 pan.  Mix vinegar, sugar, water and mustard.  Bring to boil.  About 5 minutes.  Pour over loaves.  Bake at 350 degrees for 1 ½ hours.  Baste.  Can put crushed pineapple on loaves.  Makes about 15 balls.  You can make and freeze ahead of time. 

HAM TETRAZENEE

(Grandma Graden)

1/4 cup finely chopped onion      1/2 cup melted butter     1/2 lb. fresh mushrooms sliced

1/3 cup flour                  2 cups milk 2 cups half n half 2 T. cooking cherry (optional)

1/4 tsp. salt          dash of garlic salt & pepper        3/4 shredded parmesan cheese

1 (7 oz.) pkg. spaghetti cooked         2 cups small thinly sliced cooked ham pieces

Sauté onion in butter until transparent.  Add mushrooms and cook until tender.  Blend in flour.  Stir in milk and half n half slowly, so it doesn't lump.  Continue stirring until mixture is smooth and thickened.  Add sherry, salts, and pepper.  Mix together 1/2 cup shredded parmesans, spaghetti in bottom of 2 qt. greased shallow baking dish.  Cover with alternative layers of sauce and ham ending with sauce.  Sprinkle with remaining cheese over top.  Cover and bake in moderate oven (325 degrees) until bubbly around edges for 20-25 minutes.  Makes 6 to 8 servings or more.

(When doubling use a 2 lb. box.)

HEADCHEESE

Leave skin and ears on.  Boil - don't put brains, eyes, or teeth in.

Let cool.  Cut meat off bone.  Season with salt, pepper or red pepper and garlic.  Take nylon hose and pour meat into socks and refrigerate.  Slice and serve as a lunch meat.

POTATO-SAUSAGE CASSEROLE

1 lb. bulk pork sausage  1 can cream of mushroom soup        3/4 cup milk

1/2 cup onion, chopped 1/2 tsp. salt 1/4 tsp. pepper     1/2 lb. grated cheese

3       cups raw potatoes sliced

Brown and drain well onions and sausage.  Mix soup, milk, salt, and pepper.  Mix altogether and put in casserole.  Bake covered 350 degrees for 1 1/2 hours.  Optional: 

May add whole mushrooms.

POULTRY

BROCHILLI AND CHICKEN

1 T vegetable oil   4 boneless Chicken Breast      

1 can Cream of Chicken soup 1 ½ cup of water

1/3 tsp. paprika   ¼ tsp. pepper

1 ½ cup uncooked minute rice

2 cup frozen broccoli

Heat oil in skillet.  Add chicken and brown.  Remove chicken.  Add soup, water paprika and pepper.  Heat to a boil.  Stir in rice and broccoli.  Top with chicken.  Season chicken with additional pepper and paprika.  Cover and cook over low heat.  The last 5 minutes uncover.

BUFFALO CHICKEN WINGS

Dorothy Yarbrough

2 1/2 lb. chicken wings (12-15 wings)

6 T. (3 oz.) Durkee Redhot sauce, for hotter wings use 3/4 cup (6 oz)

1/4 cup (1/2 stick) butter or oleo melted

DEEP FRY METHOD:  Split wings at each joint and discard tips; pat dry.  Deep fry at 400 degrees (high) for 12 minutes or until completely cooked and crispy.  Drain.  Combine hot sauce and butter.  Toss wings in sauce to coat completely.

NO FRY METHOD:  Split wings at each joint, discard tips and pat dry; place in baking dish.  Combine hot sauce and butter; pour over chicken wings.  Cover and marinate in refrigerator for 3 hours or overnight.  Turn several times. Bake wings, uncovered, at 325 degrees for 30 minutes.  (At this point, wings can be refrigerated for later use.)  Just before serving, place wings on broiler pan; reserve marinade.  Broil wings 3-4 inches from heat for 4 to 5 minutes on each side.  Turning until brown and crisp.  Serve reserved marinade with wings for individual dipping,  adding additional hot sauce if desire.  Makes 24 to 30 individual pieces.

CHICKEN A LA KING

Dorothy Yarbrough

1 T butter or oleo           2 T. chopped green peppers

1 can (1 1/4 cups) condensed cream of chicken soup

4 T. chopped pimento             1/4 cup milk

1 cup diced cooked chicken     4 baked patty shells (or biscuits)

Melt butter in saucepan: add green peppers, and cook until tender.  Stir in soup, then milk, add chicken and pimento.  Cook over low heat about 5 minutes.  Serve in hot patty shells.  Fixing time:  15 minutes.  Serve 4.

BREAKFAST EGGS

Ben Thornton's favorite

1 1/2 lb. sausage or ham                   9 eggs

1 tsp. salt                                 1 cup shredded cheddar cheese

3 cups milk                              3 slices of white bread cut in cubes

Cook sausage and drain, pat with towel.  Combine eggs (beaten), milk, salt, stir in cheese, bread, and sausage.  Pour in greased 9 x 13 man.  Refrigerate overnight.  Cover with foil and bake at 350 degrees for 1 hour and 15 minutes.

CREAMY EGGS

Dorothy Yarbrough

2 T. margarine               1/2 tsp. salt          1/8 tsp. pepper     3 oz. cream cheese

6 eggs                             1/2 cup milk

Melt margarine over low heat.  Beat cream cheese until creamy and add eggs to beat.  Add milk and blend.  Pour mixture in frying pan.  Cook until set.

BREAKFAST PIZZA

Dorothy Yarbrough

1 lb. bulk pork sausage                     1 pkg. (8) refrigerated crescent rolls

1 cup frozen loose-packed hash brown potatoes

1 cup shredded sharp cheddar cheese         5 eggs                   1/8 tsp. pepper

1/4 cup milk                   2 T grated Parmesan cheese              1/2 tsp. salt

In a skillet, cook sausage until browned; drain off excess fat.  Separate crescent dough into 8 triangles.  Place in ungreased 12 inch pizza pan, with points toward center.  Press over bottom and up sides to form a crust; seal perforations.  Spoon sausage over crust.  Sprinkle with potatoes.  Top with cheddar cheese.  In a bowl, beat eggs, milk, salt, and pepper.  Pour into crust.  Sprinkle parmesan cheese over all.  Bake in 375 degree oven for 25  to 30 minutes.  Makes 6 to 8 servings.

EGG CASSEROLE

(West School Teacher)

For several people you will need to double recipe.  (Although I just double the eggs, bread and cheese.)

5 slices of bread cubed   8 oz. mild cheddar cheese        1 lb. bacon fried - crumbled

stick of butter                          pint of milk                    3 eggs

Beat butter eggs and milk together in bowl.  Layer bread in the cake pan; then the cheese and bacon.  Pour liquid mixture over it.  Bake at 350 degrees for at least 45 minutes, but if you double recipe cook a little longer.

EGG CASSEROLE

(West School Teacher)

1 cup grated cheddar or Velvetta cheese     6 eggs                   2 cups milk

1/2 tsp. dry mustard      2 slices toast, crumbled     1 lb. sausage fried, drained & crumbled

Pat sausage in paper towels to remove grease.  Place all ingredients in baking dish and cover.  Bake at 350 degrees for 30 minutes.  Remove cover and bake 15 minutes more.

BEER BUTT CHICKEN

1 whole chicken    spices          1 can of beer

Clean chicken washing inside and out.  Rub spices such as garlic, salt pepper, poultry seasoning on the outside of chicken.  Pour some of the beer 1/4 of the beer out of the can.  Stick the can of beer up the inside of the whole chicken.  It creates a tripod for the chicken to sit.  Chicken may be broiled in the oven or on a grill.  It is best to put foil when using the grill so it doesn't flame up.  In the oven use an aluminum covered jelly roll pan.  It takes about 1+ hours to cook.  When brown it is ready to serve.

CHICKEN AND RICE

(Grandma Yarbrough)

1 can cream of mushroom soup        1 1/2 cup raw rice 1 can cream of celery soup

1 chicken cup up                     1 can water           2 pkg. onion soup

Mix first 4 ingredients.  Lay chicken skin side up.  Cover with 2 pkg. onion soup mix.  Cover tightly with a lid.  Bake at 325 degrees for 2 1/2 hours.

CHICKEN CACCIATORE

(Pat Kuta)

2-3 lb. chicken cut up and/or sausage links          1/4 cup olive oil   1/2 cup flour

2 cups onion cut in rings                            1/2 green peppers 2 cloves of garlic

1 can tomatoes chopped                             1 can tomato sauce        1 tsp. salt

mushroom & olives chopped                     1/4 tsp. oregano  

Cook chicken and sausage.  Add meat to rest of ingredients.  Serve over spaghetti.

CHICKEN CASSEROLE

2 cups diced cooked chicken   1 cup chicken broth                 1 (7 oz.) creametts (uncooked)

1/2 green peppers diced 1 (2 oz.) jar pimento cut        1/2 lb. grated cheddar cheese

2 cans cream of mushroom soup      1 small onion chopped  1 cup milk

3/4 cups celery sliced               1 tsp. salt                       pepper

Mix together.  Pour into greased casserole.  Refrigerate overnight.  Bake 350 degrees for 1 hour and 15 minutes.

CHICKEN OR TURKEY LOAF

4 cups ground chicken   2 cups bread crumbs               1 cup chicken or turkey broth

2 beaten eggs                           2 tsp. salt (if chicken is cooked in salt water, use less salt)

1/4 tsp. pepper              a little sage                     onion (medium) grated

Mix altogether and bake at 350 degrees for 1 hour.

DEEP FRIED TURKEY

1 cup water 1/4 cup salt 1 tsp. garlic juice  1 tsp. Tabasco      1 T. onion juice

1 T. lemon juice

Baste outside with red pepper.  Deep fry small birds (3 1/2 minutes per pound).  Big birds over 15 pounds cook 3 minutes per pound.  Grease temperature should be 350 degrees.

TURKEY

(Grandma Yarbrough)

Let turkey thaw overnight in refrigerator.  Finish thawing in cold water in kitchen sink.  Wash turkey well.  Rub salt on the inside and outside.  Put in turkey roaster.  You may stuff turkey with dressing.  Put it in body and neck cavity.  Pour melted oleo all over the turkey.  Cover with a foil tent.  Roast 325 degrees for 5+ hours or as directed on outside of package.

CORN BREAD DRESSING

4 cups dry seasoned bread crumbs   1 tsp. poultry seasoning or sage

4 cups coarsely crumbled corn bread (Make up a batch ahead of time and freeze)

dash of pepper     salt to taste 1 eggs beaten             broth for desired consistency      

Cook till tender:  1 /2 cup oleo or butter, 1 cup finely chopped celery, and 1/2 cup chopped onion.

Toss together breads seasonings, and other ingredients.  This makes enough for a 10 lb. turkey.  Extra maybe put in a greased casserole.

BROTH

To make broth:  Take turkey neck-bone, salt and pepper, liver, gizzard, heart, an onion, stick of diced celery, and a diced up carrot.  Cover with water and cook till done (3-4 hours).

WHITE CHILLI

Soak 1 lb. of navy beans or use 2 jars of beans that have been drained and rinsed.  Boil till done chicken breast in water.  3 cups of chicken breast is needed.  Save the broth.  You will need 6 cups of broth.  I bought 1 large can of chicken broth.  Cook 1 T. olive oil, 2 onions, 2-3 garlic cloves, 1 1/2 tsp. oregano, white pepper, 1 tsp. cumin, dash of tobacco sauce, and 2 (4 oz.) chili peppers.

Put all ingredients in slow cooker.  Cook 1-2 hour.  Option:  at the end you may add 1 1/2 to 2 cups of braided monteray jack cheese until melted.

MARINADE SAUCE

(Lori Thornton)

1/3 cup lemon juice        1/4 cup Worcestershire sauce           

3T. balsamic vinegar

1 T. olive oil                  2 tsp. (or more) finely chopped garlic

Mix together and marinate chicken or beef for 2 hours or overnight.

USING DRY EGGS FOR FAMILY MEALS

(USD of Public Aid)

One ounce of egg mix equals one whole egg.  To use egg mix in place of fresh whole eggs, use 1/4 egg mix and 1/4 cup water for one egg.  Use egg mix right away after mixing with water or other liquid.

SCRAMBLED EGGS

1 1/2 cups dry egg mix, packed        1 1/2 cups water

Put egg mix and water in a bowl.  Beat until lumps are gone.  Pour mixture in a heated, greased fry pan.  Cook and stir over medium heat until eggs are firm and well cooked.

Makes 2 1/2 cups or 6 servings, about 1/3 cups each.  NOTE:  for one serving use 1/4 cup egg mix, packed, and 1/4 cup water.

FRENCH TOAST

1 1/2 cup dry egg mix, packed 2 cups water                  12 slices bread     

oleo or butter for browning

Put egg mix and water in a bowl.  Beat until lumps are gone.  Spread a little oleo or butter in a heated fry pan.  Dip bread in egg mixture to cover both sides.  Cook in fry pan over medium heat until brown on one side.  Turn bread and brown the other side, using a little more oleo or butter if needed to keep from sticking.  Makes 6 serving, 2 slices each.

SCAMBLED EGGS WITH MEAT

Use the recipe for scrambled eggs.  Add 1 cup cut-up canned chopped meat or canned luncheon meat before cooking the eggs.

PANCAKES

2 cups flour   4 tsp. baking powder   1 tsp. salt   2 T. sugar     1/4 cup dry egg mix, packed

1/4 cup water                 1 1/2 cup milk                1/3 cup melted fat or oil

Mix flour, baking powder, salt and sugar.  Set aside.  Put egg mix and water in a large bowl.  Beat until lumps are gone.  Add egg mixture, milk, and fat or oil to the flour mixture.  Stir just until mixed, leaving batter lumpy.  Cook pancakes on heated, greased fry pan until covered with bubbles.  Turn pancakes and brown the other side.  Makes 12 to 18 pancakes.

CORNBREAD

1 cup cornmeal     1 cup flour           4 tsp. baking powder              1/4 cup sugar

1/2 tsp. salt          1 1/4 cups milk    1/4 cup dry egg mix, packed

1/4 cup melted fat or oil

Put the cornmeal, flour, baking powder, sugar, salt, and egg mix in a bowl.  Mix well.  Add Milk and fat or oil.  Stir just until mixed.  Fill a greased baking pan half full.  Bake at 400 degrees about 25 minutes or until browned.

MUFFINS

2 cups flour          1 T. baking powder       1/2 tsp. salt 1/4 cup sugar       1 1/4 cups milk

1/4 cup dry egg mix, packed             1/4 cup melted fat or oil

Put flour, baking powder, salt, sugar, and egg mix in a bowl.  Mix well.  Add milk and fat or oil.  Stir just until mixed, leaving batter lumpy.  Fill greased or lined muffin pans 2/3 full.  Bake at 400 degrees 20-25 minutes until muffins are browned.  Makes 12 muffins.

MEAT LOAF

1medium size onion       1 lb. ground beef  1/4 cup dry egg mix, packed  1 tsp. salt

3/4 cup uncooked quick rolled oats            3/4 cup tomato sauce                1/4 tsp. pepper

Finely chop onion.  Mix all ingredients well.  Shape into a loaf.  Put in a baking pan.  Bake at 350 degrees about 1 hour until well cooked.  Makes 6 servings.  NOTE:  Use only 1/2 cup tomato sauce, if you like, and add 1/4 cup water.

OATMEAL COOKIES

1/2 cup softened fat (oleo or butter)  1/2 cup white sugar       1/2 cup brown sugar, packed

1/4 cup dry egg mix, packed             1/4 cup water                 1/2 tsp. vanilla

1/2 tsp. baking soda                          1 cup flour           1/2 tsp. salt

2 cups uncooked quick rolled oats    1/2 cup raisins

Put fat, both kinds of sugar, egg mix, and water in a large bowl.  Beat well.  Stir in vanilla.  Add flour, baking soda, and salt.  Mix until smooth.  Mix in rolled oats and raisins.  Let stand about 10 minutes.  Drop from a tsp. on greased baking pan.  Bake at 375 degrees for 10-12 minutes until lightly browned.  Remove from pan while hot.  Makes 4 dozen cookies.

OTHER MEATS

DEER SALAMI

8lb. ground deer   4 lb. ground pork      2 T. fast curing salt       2 T. liquid smoke      

1 T. onion powder         1 tsp. cumin                 3 T. whole mustard seed    2 T. garlic juice

1 T. coarse black pepper         1 tsp. crushed red pepper (probably will need more)

Mix all ingredients by hand.  Separate into 5 or 6 loaves.  Wrap in wax paper and refrigerate for 24 hours.  Unwrap and bake at 350 degrees for 45 minutes.

DEER JERKY

20 lb. deer   1 bottle of Tabasco sauce        5 oz. Worcester sauce       6 oz. soy sauce

small bottle of onion salt                  box of red pepper    1 bottle of liquid smoke

Marinate overnight.   Bake in oven @175 degrees for 2 hours or until dry.

DEER JERKY

5 lb. deer     1 cup soy sauce    1 cup Worcestershire sauce     1 cup apple juice

1/4 cup sugar       1 T. liquid smoke 1/2 tsp. garlic salt          1/2 tsp. pepper

1 tsp. onion powder      1 tsp. mustard powder     1/2 mustard seed   3/4 tsp. garlic powder

Cook until dry.

SWEET AND SOUR RABBIT

3/4 cups flour            salt and pepper         2 T. cooking oil    1 cup pineapple juice

1/4 cup sugar            1/4 cup vinegar         1 sliced green pepper 1 cup pineapple chunks

1 1/2 T. corn starch

Combine flour, salt, and pepper to taste.  Roll rabbit in flour and brown.  Add pineapple juice, vinegar, and 1/2 tsp. salt.  Cover and simmer for 40 minutes.  Add pineapple chunks and green peppers.  Cook until green pepper is tender.  Combine corn starch, sugar, and water.  Stir gradually until mixed in.  Then stir constantly for 5 minutes.