From Bowling Cook Book
1 lb. dry navy beans, presoaked
2 qt. water
ham bones and pieces
1 tsp. salt
1 large potato diced
1/2 tsp. pepper
1/2 c. celery, diced
1 onion, chopped
2 carrots, diced
1 c. tomatoes
1 small can V-8 juice
Put all ingredients in crock-pot and cook on high for about 5 hours.
Tuesday, June 14, 2011
7 Layer Dip From Bowling Cook Book
From Bowling Cook Book
1 can refried beans
1 carton sour cream
1 pkg taco mix
avocados (about 6 or 7)
cheddar cheese
olives
tomatoes
On small cookie sheet layer beans; mix taco mix with sour cream. Layer on top of beans. Mash avocados and mix 1/2 tsp. lemon juice. Shred cheese very fine grate; smooth on top. Chop olives and tomatoes and sprinkle on top. Cool and serve with chips or vegetables.
1 can refried beans
1 carton sour cream
1 pkg taco mix
avocados (about 6 or 7)
cheddar cheese
olives
tomatoes
On small cookie sheet layer beans; mix taco mix with sour cream. Layer on top of beans. Mash avocados and mix 1/2 tsp. lemon juice. Shred cheese very fine grate; smooth on top. Chop olives and tomatoes and sprinkle on top. Cool and serve with chips or vegetables.
Sunday, May 29, 2011
Barbecued Spareribs From Ward Cook Book
From Louisiana Ward Cook Book
4 lb. spareribs
garlic salt
1 large diced onion
1 c. canned tomatoes
1 c. diced celery
1 c. diced green pepper
1 c. ketchup
3 Tbsp. brown sugar
3 dashes of Tabasco sauce
1 tsp. mustard
2 boullion cubes
2 c. water
Brown ribs (works well in electric skillet); add remaining ingredients. Simmer 2 to 3 hours or until meat is tender. Sauce will be lightly thick; stir frequently. Add water if needed. Serve over rice or potatoes.
4 lb. spareribs
garlic salt
1 large diced onion
1 c. canned tomatoes
1 c. diced celery
1 c. diced green pepper
1 c. ketchup
3 Tbsp. brown sugar
3 dashes of Tabasco sauce
1 tsp. mustard
2 boullion cubes
2 c. water
Brown ribs (works well in electric skillet); add remaining ingredients. Simmer 2 to 3 hours or until meat is tender. Sauce will be lightly thick; stir frequently. Add water if needed. Serve over rice or potatoes.
Green Chili Enchiladas From Ward Cook Book
From Louisiana Ward Cook Book
1 lb. ground meat
1 clove garlic
1 large onion chopped
1 can cream of chicken soup
1 can of water
1c. milk
1 can green chilies, seeded and chopped
1 lb. grated cheddar cheese
corn tortillas
Fry ground meat,onion and garlic; add the rest of ingredients, except tortillas. Heat until cheese is melted. Layer mix with 1 package tortillas. Bake at 425 until bubbly.
1 lb. ground meat
1 clove garlic
1 large onion chopped
1 can cream of chicken soup
1 can of water
1c. milk
1 can green chilies, seeded and chopped
1 lb. grated cheddar cheese
corn tortillas
Fry ground meat,onion and garlic; add the rest of ingredients, except tortillas. Heat until cheese is melted. Layer mix with 1 package tortillas. Bake at 425 until bubbly.
Mexican Corn Bread From Ward Cook Book
From Louisiana Ward Cook Book
Crust:
1c. yellow corn meal
1c. milk
3/4 tsp. salt
2 eggs, beaten
1/2 tsp. baking soda
1(16oz.) can cream style corn
Filling:
1/2 lb.ground meat,browned
1/2 lb.chedder cheese,grated
1 large onion, chopped
2 pickled jalapeno peppers, chopped and seeded
Mix the crust by combining all of the ingredients in a large mixing bowl. Grease the bottom of a large black skillet and heat over a low fire. Sprinkle a very thin layer of corn meal in the skillet and let it lightly brown. Remove from fire. Pour half the crust batter into the skillet.
Layer the filling ingredients, first the cheese, ground meat, onion, and jalapeno pepper. Pour the remaining crust batter over the top. Bake for 45 minutes in a 350 oven. Let the bread cool slightly before cutting. Yeild 8 pie shaped servings.
Crust:
1c. yellow corn meal
1c. milk
3/4 tsp. salt
2 eggs, beaten
1/2 tsp. baking soda
1(16oz.) can cream style corn
Filling:
1/2 lb.ground meat,browned
1/2 lb.chedder cheese,grated
1 large onion, chopped
2 pickled jalapeno peppers, chopped and seeded
Mix the crust by combining all of the ingredients in a large mixing bowl. Grease the bottom of a large black skillet and heat over a low fire. Sprinkle a very thin layer of corn meal in the skillet and let it lightly brown. Remove from fire. Pour half the crust batter into the skillet.
Layer the filling ingredients, first the cheese, ground meat, onion, and jalapeno pepper. Pour the remaining crust batter over the top. Bake for 45 minutes in a 350 oven. Let the bread cool slightly before cutting. Yeild 8 pie shaped servings.
Saturday, May 28, 2011
Chocolate Pie From Ward Cook Book
From Louisiana Ward Cook Book
11/2 large Hershey's almond bars
1/2 c. milk
18 large marshmallows
1 tsp. vanilla
whipped cream
Melt in top of double boiler all, but whipped cream. Pour into crumb crust top with whipped cream.
11/2 large Hershey's almond bars
1/2 c. milk
18 large marshmallows
1 tsp. vanilla
whipped cream
Melt in top of double boiler all, but whipped cream. Pour into crumb crust top with whipped cream.
Wednesday, May 11, 2011
Sam's Yams
3 or 4 yams
2 eggs
1/2 c. canned milk
1/2 to 1 c. sugar (optional)
1 tsp. Vanilla
1/2 c. butter
Topping:
1/2 c. flour
1/2 c. brown sugar
1/3 c. unmelted butter
Boil or bake yams until done. Peel and mash. Beat in milk, eggs, vanilla, butter and sugar. Mix until smooth. Pour into a greased casserole dish. Sprinkle with topping. Bake uncovered at 350 for about 30 minutes. (I don't add any sugar and they are still good and sweet).
2 eggs
1/2 c. canned milk
1/2 to 1 c. sugar (optional)
1 tsp. Vanilla
1/2 c. butter
Topping:
1/2 c. flour
1/2 c. brown sugar
1/3 c. unmelted butter
Boil or bake yams until done. Peel and mash. Beat in milk, eggs, vanilla, butter and sugar. Mix until smooth. Pour into a greased casserole dish. Sprinkle with topping. Bake uncovered at 350 for about 30 minutes. (I don't add any sugar and they are still good and sweet).
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