Beazell's Hush Puppies By Beazell's Hush Puppies

There is just something about eating a good ole fried hush puppie that reminds me of my Momma's famous Fish Fry gatherings! She always made some hush puppies for me! My Momma would be proud of these!
Beazell’s Hush Puppies
2 cups Yellow Corn Meal
1 cup All-Purpose Flour
1 tsp. Baking Powder
1/2 tsp. Baking Soda
2 tsp. Beazell’s Cajun Seasoning
1 large Onion (very finely diced)
2 Eggs (slightly beaten)
1 cup Buttermilk
2 cloves Garlic (minced)
2 tablespoon Bacon Fat (melted)
Vegetable oil for frying
Combine dry ingredients, then add diced onion. In another bowl, combine eggs, buttermilk, garlic and melted bacon fat. Stir wet ingredients into dry ingredients just until combined. Do not overmix. Let this mix rest for about 10 minutes. Fry rounded teaspoonfuls in oil preheated to 360 degrees. The cooking process is fast, about 1 - 2 minutes. As soon as the hush puppies start to float, use tongs to rotate (both sides should be crisp and light golden brown). It helps to put a pasta strainer on top of them at this point to keep them submerged. Drain on papertowels.

Beans and Ham By Granny's Favorite Cookbooks

Beans and Ham
2 cups dry kidney or pinto beans
1 quart stewed tomatoes with juice
3 tomatoes, chopped
1 cup carrots, sliced thin
1 sweet pepper, diced
3 stalks celery with tops, sliced thin
1 shallot or medium onion, chopped
2 cups ham, chopped
2 tsp salt
Pepper to taste
2 Tbsp parsley flakes
1/2 tsp thyme
Soak beans overnight in water. Next day, rinse; cover with hot water with 4 chicken bouillon cubes or cover with chicken stock; cook four hours in Crockpot or slow cooker on high.
Add remaining ingredients; cook 2 to 3 more hours or until done. Serves 12

Baked Ham By Karen's Kreative Cooking

BAKED HAM
Yield: 6-8 servings, with leftovers
1 very lean large ham with bone in
1/2 cup brown sugar
1/2 cup butter
30 whole cloves
1 can pineapple rings in juice
Remove ham from packaging and reserve any juices. Preheat oven to 325 degrees. In small saucepan, heat butter until melted and add brown sugar and reserved ham juices and pineapple juice. Bring to slow boil over medium heat and then turn to simmer. Simmer 5 minutes, then set aside.
Place ham in roasting pan face-down. With a good sharp knife score the skin in "checkerboard" fashion. On each "square" push one clove into middle of the square. Continue this until outside rind of ham is completely dotted with cloves. With a basting brush, baste the prepared sauce all over ham. Place in oven for 1 hour. Remove ham from oven and baste again. Decorate with pineapple rings and place back in the oven for 1/2 hour. Remove from oven, baste again and serve

Best Ever Sugar Cookies

BEST SUGAR COOKIES EVER!
Dry Ingredients:
6 cups of Flour
2 teaspoons of Baking Soda
1 teaspoon of Salt
Mix all dry ingredients together in a small bowl
Wet Ingredients:
1 cup Shortening
2 cups Sugar
2 eggs
2 teaspoons vanilla
1 cup Sour Cream
Blend wet ingredients until smooth in large bowl
Stir dry ingredients into wet ingredients. Cover and place in the fridge for a couple of hours. Roll out cookie dough and cut with your favorite cookie cutters. Bake @ 400 degrees for 7-8 min. Let cool.
SUGAR COOKIE FROSTING
Blend all together:
1/2 cup Shortening
1/2 cup Butter
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
4 cups powder sugar
2 Tablespoons milk
Color the frosting in your color of choice. Once the cookies are cooled... frost away! YUM!!!

Baked Canned Spaghetti Sauce By Granny's Favorite Cookbooks

Basic Canned Spaghetti Sauce.....
Basic Canned Spaghetti Sauce
2 quarts stewed tomatoes, see note below
3 cups sliced mushrooms, optional
2 cups sliced black olives, optional
3 cloves garlic, minced
2 tsp oregano, crushed
1 bay leaf, crushed
1 Tbsp salt
1 Tbsp sugar
1 tsp black pepper
1/2 tsp red pepper, crushed
1 Tbsp dried parsley
1 Tbsp celery leaves, minced
1 cup tomato paste
2 cups water
Combine all in a large stainless steel kettle and simmer 2 hours, stirring often until desired consistency. Ladle into hot sterile pint jars, wipe rim, seal with hot sterile lids and rings. Process in gentle boil water bath 30 minutes. Let cool until morning, label and store in cool, dark place until ready to use. Makes about 7 pints
To serve 6 to 8 people: brown one lb. lean hamburger; add 3 or 4 pints spaghetti sauce; simmer together for 2 hours to blend all flavors together. Serve over cooked spaghetti noodles and top with grated Parmesan cheese.
Note: Granny’s stews her tomatoes with chopped celery and sweet onions or shallots.

Country Skillet By Hillbily Recipes

Country Skillet
6 slices of bacon cut in 2 inch pieces
1/4 cup chopped Green Bell Pepper
6 Cups cooked Potatoes, Cubed
2 TB Finely chopped onion
1/2 cup shredded cheddar cheese
6 eggs, slightly beaten
Salt and Pepper
In a heavy skillet, cook the bacon over moderate heat until crisp.
Remove Bacon and drain setting off 3 TB drippings.
Heat drippings in the pan until sizzling.
Add Bell Pepper, Onion, and Potatoes
Cook, stirring gently until Potatoes are browned.
Sprinkle shredded cheese and stir until melted. Add the eggs and cook, stirring gently until the eggs are set. Season with salt and pepper. Sprinkle on crumbled bacon and serve!

Classic Egg Salad Sandwich By Karen's Kreative Cooking

Classic Egg Salad Sandwich



Serves: 3

Ingredients
6 hard boiled eggs, peeled
¼ cup + 1 Tablespoon Dukes Mayonaise
½ teaspoon dijon mustard
½ Tablespoon dill relish
½ Tablespoon sweet relish
1 Tablespoon parsley
½ teaspoon onion powder
salt and pepper, to taste
paprika (optional)
4 slices of bread
lettuce, tomato, red onion (optional)




Instructions
Mash eggs in a large bowl
Stir in mayonnaise
Stir in the rest of the ingredients.
Taste and adjust seasoning to your liking.
Season with salt and pepper to taste (I didn’t add any salt since I used dill relish)
Spread onto a piece of bread and top with paprika and/or lettuce, tomato, and red onion if using.