BAKED POTATOES

Ingredients:

1 large Idaho potato per person, plus a few extras
vegetable oil
kosher salt
butter
sour cream
grated Cheddar cheese
bacon, fried crisp, drained and crumbled

Directions:

Preheat the oven to 350 degrees F.

Scrub the potatoes and pat dry. Rub the skin with vegetable oil. Sprinkle with salt. Pierce the skin of the potato in several places with the tines of a fork. Place on a cookie sheet and bake for 1 hour and 15 minutes, until the sides are soft when pressed.

Place in a chafing dish and serve with bowls of butter, sour cream, grated Cheddar cheese, and crumbled friend bacon for toppings

Prep Time - 10 minutes
Cook Time - 1 hour 15 minutes
Yield - 1 serving per potatoe
Difficulty - Easy

Servings:
Prep Time: 10 min
Cook Time: 1 hour 15 min
Difficulty:

DEVILED EGGS

Ingredients:

Salt and pepper, for taste
1 teaspoon prepared mustard
1 1/2 tablespoons sweet pickle relish
1/4 cup mayonnaise
7 large eggs, hard-boiled and peeled
Sweet gherkin pickles sliced, for garnishing
Pimentos, for garnishing

Directions:

Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.

Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.

Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles, and pimentos. Store covered in refrigerator.

Servings: 14 eggs
Prep Time: 15 min
Cook Time: 10 min
Difficulty: Easy

MARTHA WASHINGTON CANDY

Ingredients:

•2 pounds sifted confectioners' sugar (2 boxes 10X powdered sugar)
•1 can sweetened condensed milk
•2 cups angle flaked coconut
•1 stick butter or margarine, melted (4 ounces)
•3 cups chopped pecans
•Dipping Chocolate (below), melted

Preparation:

Mix all ingredients together, shape into balls, then chill until hard. Dip chilled balls in dipping chocolate and let cool.
Store in airtight container in refrigerator.

Dipping Chocolate: ****

Use melted chocolate almond bark or purchased dipping chocolate, or the mixture below

•1 cake paraffin wax
•12 ounces semisweet chocolate chips
Melt wax and milk chocolate chips together in double boiler. Dip candy in mixture then cool.

Preparation: (step-by-step how to make directions)

1. Prepare 2 baking sheets by lining them with aluminum foil.

2. In a large mixing bowl, beat together the butter, powdered sugar, salt and condensed milk until the mixture is light and fluffy.

3. With the mixer on low speed, add the coconut, pecans, and vanilla extract, and mix until well-combined. The mixture will be stiff. Place the candy in the refrigerator to chill until it is firm enough to roll.

4. Using a candy scoop or teaspoon, form the mixture into small balls and place them on the prepared baking sheets. Return to the refrigerator to chill while you prepare the dipping chocolate.

5. Place the chocolate in a large microwave-safe bowl and melt in the microwave, stirring after every minute. Be sure to watch the chocolate so that it does not scorch. Stir until the chocolate is entirely smooth, and allow it to cool slightly until it is warm but not hot.

6. Using dipping tools or two forks,(or a toothpick), dip the candies in the melted chocolate and return them to the baking sheets. Repeat with remaining candies. Chill until the chocolate is completely set.

•3 ounces white chocolate confectionary coating (optional)

7. If desired, melt the white chocolate candy coating in the microwave. Drizzle the coating over the finished candies by waving a chocolate-dipped fork over the candies. Alternately, you can place the melted coating in a plastic bag and snip off a small corner of the bag to form a homemade piping bag. This creates an extra step, but allows more control in the decorating process. Refrigerate until the coating is firm.

Editor's Note:

These traditional chocolate-dipped cream candies are a snap to make, and have a delicious coconut-pecan taste. Traditionally, the chocolate is melted with paraffin wax to give the candies a hard, shiny finish. I dislike the texture and taste of wax, so my recipe omits that step. If you would like to try the traditional method, add 1 block paraffin wax to the chocolate when you melt it. (4 oz. cooking wax (shaved) ).

Dipping Chocolate

**** 12 oz. Bark Coating, Chocolate Flavored (I really like the Kroger brand). ****

PEACH COBBLER

Ingredients:

1 1/2 cup self-rising flour
8 tablespoon (1 stick) butter
1/2 cup water
2 cup sugar, divided
4 cup peeled, sliced peaches
1 1/2 cup milk
ground cinnamon, optional

Directions:

Preheat oven to 350 degrees.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes. To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Servings: 8 to 10 servings
Prep Time: 15 min
Cook Time: 45 min
Difficulty: Easy

ICED TEA

Ingredients:

1 quart water
4 family size Luzzianne Tea bags
2 cup sugar
1 bunch mint
1 lemon, slices for garnish

Directions:

In a large pot bring the water to a boil. Remove pot from heat, add the tea bags, cover with a lid, and allow tea to steep in water for 20 minutes. Take a 1 gallon jug and pour the sugar into the jug and cover with some hot tap water. Stir the sugar around to dissolve while the tea is steeping. Once the tea has steeped, remove the lid and the tea bags. Pour the tea into the jug with the sugar, stir, and place the tea bags back into the jug and run them under hot tap water to release any additional flavors. Stir the tea well making sure the sugar dissolves. Fill the jug with cold water to yield 1 gallon.

To serve, pour each glass of tea and garnish with a slice of lemon and mint leaves.

Yield: 1 gallon
Preparation time: 25 minutes
Cooking time: 20 minutes
Ease of preparation: easy

SHERBET PUNCH

Ingredients:

2 quarts lime sherbet (i/2 gallon)
2 liters ginger ale (2 - 2 liter)
1 (46-ounce) can pineapple juice
Lemon slices
Lime slices
Maraschino cherries

Directions:

In a punch bowl, add 2 quarts of lime sherbet. Then add ginger ale and pineapple juice. Decorate with lemon and lime slices and some maraschino cherries.

Servings: 6-8 glasses
Prep Time: 10 min
Cook Time:
Difficulty: Easy

Variation: Orange Sherbet may be substituted.
Editor's Note: Orange color is pretty for a fall party.

EGGNOG

Ingredients:

1/2 pint Bourbon
1 pint heavy cream
4 pints milk
3/4 cup sugar
6 eggs, separated
1 tablespoon Vanilla
Nutmeg

Directions:

In a bowl beat the egg yolks with the 1/2 cup of sugar until thick. In another bowl beat the egg whites with 1/4 cup of sugar until thick. In a third bowl beat the cream until thick. Add the cream to the yolk, fold in the egg whites, and add the milk, Bourbon, Vanilla, and a pinch of nutmeg if desired. Chill in freezer before serving.

Serve Eggnog in a large punch bowl.

Servings: 8 to 10 servings
Prep Time: 20 min
Cook Time:
Difficulty: Easy

EGG NOG

Ingredients:

1 (Your Crystal Pattern) Liqueur crystal glass, 4 3/4" high Or favorite Mug
2 oz. Borden Premium Egg Nog
enough Penzeys Spices East Indies Ground Nutmeg to cover the top of the egg nog-filled liqueur glass or favorite mug
Time enough to savor the whole experience

Directions:

Take out the Waterford,(or your crystal pattern) and polish it to a high gloss (or favorite mug). Add the egg nog, to about an 1/8 from the top. Sprinkle on the nutmeg until the top of the drink is about 3/4th covered. Find a comfortble leather chair, sit back, and enjoy life.

Editor's Note: Egg Nog is a seasonal drink. It is hard to find other than around Christmas. This may be a good thing, given the high calorie count in great egg nogs. Still, sipping a fine egg nog is an annual winter ritual. I always knew one is supposed to use nutmeg on top of egg nog, and sometimes a liquor inside. I decided to forego the liquor, and went for the highest quality of nog and nutmeg.

I have tried several, and most are too eggy for my taste. However, the Borden Premium Egg Nog (Rich Recipe) is very good. I highly recommend it over others I have tried. For the nutmeg, I recommend Penzeys Spices East Indies Ground Nutmeg. It has an intense bouquet and flavor, and really makes the drink.

SALSA

Ingredients:

3 large ripe tomatoes, diced, or 1 (14.5-ounce) can diced tomatoes with their juice
1 small onion finely chopped (yellow or white)
1 small green bell pepper, seeds and veins removed, minced
1/2 cup chopped green chilies, with juice
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon olive oil
Salt

Directions:

In a large glass bowl, combine all ingredients. Stir well with a spoon. Cover with plastic wrap and chill until serving time.

Servings: 4-6 servings
Prep Time: 15 min
Cook Time:
Difficulty: Easy

BACK BONES AND RICE

Ingredients:

3 bay leaves
1 teaspoon ground black pepper
1 teaspoon ground red pepper
1/2 cup (1 stick) butter
8 cup water
1 cup chopped onion
3 lb pork back bones, sometimes called country-style ribs
3 cup raw white rice
1/2 cup chopped green onion
1 tablespoon salt, or to taste

Directions:

In a stockpot, combine the backbones, onion, butter, and seasonings. Add the water, bring to a boil, cover, and cook at a low boil for 40 minutes. Add the rice to the pot and bring to a boil, stirring well. Boil for 10 minutes, then reduce the heat, add green onions, cover the pot, and simmer for 10 minutes, or until rice is done. Remove the bay leaves.

Servings: 10 to 12 servings
Prep Time: 10 min
Cook Time: 1 hour
Difficulty: Easy

SCRAMBLED EGGS

Ingredients:

1 tablespoon water
4 teaspoon sour cream
4 eggs
salt and pepper to taste

Directions:

In a medium size bowl, beat eggs, sour cream, water, and salt and pepper until fluffy. Using a nonstick frying pan, cook over low heat stirring occasionally until you reach desired consistency.

Serve hot with country ham and biscuits.

Servings: 4 servings
Prep Time: 10 min
Cook Time: 10 min
Difficulty: Easy

LADY FINGERS

Ingredients:

1 16-ounce box powdered sugar
1 teaspoon vanilla extract
1/2 lb (2 sticks) butter
3/4 cup granulated sugar
2 1/2 cup all-purpose flour
1 cup chopped pecans

Directions:

Preheat oven to 325 degrees. Combine all ingredients except for powdered sugar. Roll into small fingers or balls. Bake for 20 to 30 minutes. Roll immediately in powdered sugar.

Servings: about 100
Prep Time: 30 min
Cook Time: 20 min
Difficulty: Easy

BEEF VEGETABLE SOUP

Ingredients:

1 cup diced potatoes
1 cup corn kernels, fresh or canned
1 cup cut okra, fresh or frozen
1 cup frozen butter beans
1 cup diced celery
1 cup sliced green beans, fresh or canned
1 cup frozen black-eyed peas
1 cup thinly sliced carrots
1 28-ounce can diced tomatoes
1 1/2 cup chopped onion
1 teaspoon Worcestershire sauce
1 teaspoon celery salt
1/2 teaspoon black pepper
2 bay leaves
1 tablespoon Paula Deen’s Seasoned Salt
1 tablespoon Paula Deen’s House Seasoning
2 tablespoon beef bouillon granules
3 tablespoon dried parsley
1 teaspoon garlic powder
1 tablespoon dried Italian seasoning
4 quart cold water
2 tablespoon vegetable oil (if using chuck roast)
2 1/2 to 3 lb beef short ribs or 2 1/2 to 3 pounds boneless chuck roast*
1/2 cup uncooked elbow macaroni
2 teaspoon Accent

Directions:

If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the ski8llet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation). Add the water, seasonings, onion, and tomatoes and bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients. Reduce the heat and simmer for 45 minutes. Add Accent, if desired, and adjust the other seasonings to taste. Just before serving, add fresh parsley to pot. To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface-it will pick up a lot of the fat.

*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.

Servings: 8 quarts
Prep Time: 30 min
Cook Time: 2 hours
Difficulty: Easy

HUSHPUPPIES

Ingredients:

1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup self-rising flour
1 1/2 cup self-rising cornmeal
6 cup vegetable oil
1 cup buttermilk
1 egg, lightly beaten

Directions:

Using a large skillet, preheat oil for frying to 350 degrees.

Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter one teaspoon at a time into the oil. Dip the spoon in a glass of water after each hush puppy is dropped in the oil. Fry until golden brown, turning the hush puppies during the cooking process.

Servings: 35 Hush puppies
Prep Time: 20 min
Cook Time: 20 min
Difficulty: Easy

TACO SOUP

Ingredients:

Jalapenos
Chopped green onions
Grated cheese
Sour cream
Corn chips
1 1-ounce package ranch salad dressing mix
1 1 1/4-ounce package taco seasoning mix
1/2 cup green olives, sliced (optional)
1 small can black olives, drained and sliced (optional)
2 4 1/2-ounce cans diced green chilies
1 14 1/2-ounce can tomatoes with chilies
1 14 1/2-ounce can diced tomatoes
1 14 1/2-ounce can mexican tomatoes
1 15 1/4-ounce can whole kernal corn, drained
1 15 1/2-ounce cans pink kidney beans
2 15-1/2 ounce cans pinto beans
2 cup diced onions
2 lb ground beef

Directions:

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large crockpot or a stockpot. Add the beans, corn, green onions, tomatoes, chilies, olives, and seasonings, and cook on low setting all day (6 to 8 hours) if using a crockpot, or simmer over low heat for about 1 hour in a stockpot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, and jalapenos.

Servings: 12 to 16 servings
Prep Time: 15 min
Cook Time: 8 hours crock pot, 1 hour stock pot method
Difficulty: Easy

SAUSAGE BALLS

Ingredients:

4 cups grated sharp Cheddar cheese
3 cups Bisquick baking mix
1 1-pound package ground sausage
1/8 tablespoon Pepper

Dip:

1 tablespoon mustard
1 cup mayonnaise

Directions:

Preheat oven to 375 degrees. Spray a baking sheet with vegetable oil cooking spray.

Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly.

Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.

Place the balls on the baking sheet. Bake for 18-20 minutes until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking.

To make the dip, combine mustard and mayonnaise. Serve with sausage balls.

Servings: 5 dozen sausage balls, about 1 cup dip
Prep Time: 15 min
Cook Time: 20 min
Difficulty: Easy

LEMONADE

Ingredients:

2 cups sugar
2 cups fresh lemon juice
1 cup hot water
1 gallon cold water
1 lemon, sliced

Directions:

In a one gallon container, place sugar and hot water, and stir until sugar dissolves. Add lemon juice and water to render one gallon. Stir well until well mixed. Pour lemonade over a glass of ice, squeeze slice of lemon on top, and garnish with a sprig of mint.

Yield: 6 to 8 servings
Preparation time: 10 minutes
Ease of preparation: easy

Servings:
Prep Time: 10 min
Cook Time:
Difficulty: Easy

GIBLET GRAVY

Ingredients:

3 tablespoons cornstarch
2 heaping tablespoons reserved uncooked corn bread stuffing mix
2 chicken bouillon cubes
Giblets from turkey (liver, gizzard, and neck) chopped
4 cups turkey stock or broth or chicken broth or stock
1/3 cup cold water
1 hard boiled egg, sliced
salt and freshly ground pepper
2 teaspoons poultry seasoning

Directions:

Chop the giblets and the meat that has been removed from the neck. Using a saucepot, bring the stock to a boil. Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture.

In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2 to 3 minutes. Add the salt and pepper, to taste, and add the sliced boiled egg.

Yield: 6 to 8 servings
Preparation time: 45 minutes
Cooking time: 30 minutes
Ease of preparation: easy

Servings:
Prep Time: 45 min
Cook Time: 30 min
Difficulty: Easy

HOECAKE CORNBREAD

Ingredients:

2 cup plain enriched white corn meal, sifted
2 1/2 cup water
1 teaspoon salt
oil

Directions:

Mix together the corn meal, water, and salt, and allow mixture to sit for a few minutes. Spray a flat hoe skillet with a non-stick cooking spray and drizzle oil, approximately 1 1/2 tablespoons. Heat skillet over medium heat. Pour about 3 2-ounce ladles full of the batter on the skillet. The batter will sizzle and have a lacy appearance. If the batter gets too thick add a bit of water. When the edges are slightly brown, place a wet glass plate over the hoecake. With a dishcloth, grab the handle of the pan, flip the pan and hoecake onto the plate. Slide the hoecake off the plate back in the pan to cook the other side, and cook until golden brown. Stir the batter and add oil to the pan before making your next hoecake.

Servings: 6 servings
Prep Time: 15 min
Cook Time: 10 min
Difficulty: Easy

Poverty Meal *

When I was a child, my family used to eat this at least once a week due to the fact that it is inexpensive and a little goes a long way. We also added fresh herbs or sometimes whole kernel corn. Its even better the next day and it freezes well.

Ingredients:

1 large onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 lb ground beef, browned and drained
2 (16 ounce) cans stewed tomatoes
1 (16 ounce) can water
8 ounces elbow macaroni, raw
salt
pepper
parmesan cheese (optional)

Directions:

1. Saute onions and garlic in olive oil until translucent.
2. Brown ground beef and drain.
3. Add ground beef, tomatoes, water, raw macaroni, salt and pepper to the onion and garlic mixture.
4. Cook for 15 to 20 minutes or until macaroni is tender.
5. If desired, top with Parmesan cheese.
6. Serve with crusty bread and a salad.

Serves 4

Editor's Note: I cook it a day before. I add a cube of beef bouillon, oregano, and canned kidney beans. The parmesan is a must.
Also can add a can of whole kernel corn.
I make a big batch and then transfer it into tupperware, putting some in the refrigerator and/or freezer for lunches at work. it freezes and refrigerates well.
This recipe has been called Poor Mans Meal and Slumgullion. If you check out the word Slumgullions origin, the word means (other than a reference to the Colorado landslide) anything yucky and disgusting made with less than fresh ingredients.
Whether you are in no money times, or not, this is a SUPER MEAL TO HAVE!

* A Flabbergasting Post (FP) Recipe