Fried Okra Patties

 

 

1/2 tsp garlic salt

1/2 tsp salt

1/2 tsp baking powder

1/4 cup flour

1/4 cup corn meal

 

1/2 lb okra, chopped medium fine

1/2 small onion, chopped medium fine

1 egg

1/4 cup water (or buttermilk)

 

Heat shortening in large skillet, enough to cover bottom about 1/4- 1/2 inch deep

Blend first four ingredients in one bowl (dry mix)

Mix last four ingredients in separate bowl ( wet mix)

Add dry mix to wet mix, making sure all okra is coated well.

Drop by 1/4 cup spoonfuls into hot shortening.

Flatten patties and fry until golden brown.

Drain on paper towels.

Salt if needed.

Top with sour cream or other condiments.

 

 

 

 

Green Chili Spoonbread

1 package Martha White Sweet Cornbread package- 7oz

3 eggs

1/2 cup sour cream

1/4 cup Velveeta shreds

1 large can mild green chilies

1 can corn, drained

1 can cream of corn, NOT drained

1 stick margarine, melted

 

Stir all ingredients together and pour into large greased glass pie pan.

Bake at 375 for 60 mins.

Cover with foil last 15 minutes if  top is browning too much.

Remove from oven and let cool before serving.

Even better as leftovers the next day!

 

Fresh Broccoli Soup

 

1 stick margarine

2 cups frozen peppers and onions

2 stalks celery, chopped fine

2 broccoli crowns, steamed and chopped

2 cups mini carrots, steamed and chopped

1  12oz can evaporated milk

24 oz whole milk (use milk can to measure)

8 oz  shredded Velveeta

1/8 cup flour, dissolved in 1/4 cup hot water

4 oz whipped cream cheese

4 oz can diced mild green chilies

 

 

Melt margarin in large stock pot.

Sautee peppers/onions and celery until translucent.

Add steamed carrots and broccoli.

Pour milk over all.

Add Velveeta and stir.

Add dissolved flour, blending well.

Season with salt to taste.

Cook on low to medium heat for 1/2 hour or so, stirring often.

Remove from heat when thick and stir in cream cheese till melted.

Add chilies.

 

 

 

 

 

 

My Four Bean Salad

1 can kidney beans, drained

1 can garbanzo beans, drained

1 can wax beans, drained

1 can green beans , drained

1 bell pepper, chopped small

1/2 onion, chopped small (small bit of sugar sprinkled on top)

1/2 cup balsamic raspberry vinegar

1/4 cup sugar

3 TB vegetable oil

 

Pour all veggies into large bowl, stirring carefully.

Mix vinegar, sugar and oil in separate bowl, blending until smooth.

Pour over beans, stirring carefully again.

Transfer to covered  Tupperware type container and refrigerate for several hours, as much as 24.

Shake several times to let flavors mix well.

 

 

Tea Cakes

 

1 cup butter (room temperature)

2 cups sugar

3 eggs (room temperature)

2 Tablespoons buttermilk

1 teaspoon vanilla

5 cups flour

1 teaspoon Baking Soda

 

Heat oven to 400.
Cream butter with the sugar , beating for 5 minutes using stand mixer.
Add eggs 1 at a time and mix well.
Blend buttermilk and vanilla into mixture.
Stir the baking soda into the flour in separate bowl.
Gradually add flour mixture into the creamed mixture.
Drop by  medium scoop onto large cookie sheet, about 12 per sheet.
Chill remaining batter while waiting to cook next batch.
Bake 15 minutes, using spatula to flatten tops of cookies once or twice while cooking.
Cool on cookie rack.

This is my friend Alana’s recipe, I tweaked it a tiny bit as far as the baking part.

Monkey Bread

1 stick margarine

1 cup brown sugar (light or dark)

1 cup white sugar

2 tsp cinnamon

3 cans buttermilk biscuits

 

Preheat oven to 350.

Melt margarine and brown sugar in small pan, stirring often.

Mix white sugar and cinnamon in a large bowl.

Cut each biscuit into 4 pieces.

Stir the pieces in the sugar/cinnamon mixture until well coated.

Only do four biscuits at a time to avoid clumping.

Spray a bundt pan with baking spray.

Layer half the biscuits in the bundt pan.

Pour half of the margarine/ brown sugar sauce over them.

Add rest of biscuits and pour remainder of sauce on top.

Bake for 35 minutes.

Remove from oven.

Allow to cool for 10-15 minutes.

Invert onto serving plate.

 

There are tons of identical/very similar recipes out there. This is one that worked best for me.

Easy Cheesy Hash Brown Casserole

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5 cups frozen hash browns

2 cups frozen peppers and onions

1 cup sour cream

1 cup Price’s Pimento Cheese Mayo Spread

1 cup mozzarella cheese shreds

1/2 cup mayo

 

Microwave hash browns and peppers/onions in microwave safe bowl (sprinkle with small amount of water) until completely tender.

Drain completely, leaving in bowl.

Mix sour cream, both cheeses and mayo in separate bowl.

Combine both bowls and pour into 1 1/2 quart baking dish.

Bake at 350 for 30 minutes, stirring once half way through.

Season to taste with salt and pepper. I like Perfect Pinch Bell Pepper and Roasted Garlic.