Italian Spices

2 T Oregano

2 T Basil

1 T Marjoram

1 T Sage

1 T Rosemary

1 T Thyme

2 T Parsley

1 t Garlic Powder

Cheese Grits

1 cup grits

4 cups water

1/2 cup salt

4 oz. sharp cheddar cheese 

1 t (give or take) garlic

    Cook the grits and garlic according to the package. When almost complete add cheese. 

My Way

                                           

  There are not many brands that I use that I think are essential but here are a few:

    Dukes Mayonnaise 

    Mount Olive Sweet Pickle Relish

    Van Camp Pork n’ Beans

    Crisco Shortening 

    White Lily Flour

    Del Monte Green Beans(or any Blue Lake green bean)

    You will notice that for the most part I print recipes the way I find them. Then I say how I may have changed it. That way you can choose.

    

Honey Wheat Muffins

1 cup plain flour                       

1/2 cup whole wheat

    flour 

2 t baking powder 

1/4 t salt 

1 beaten egg

1 cup milk

1/2 cup honey

1/4 cup oil

1/2 t finely shredded lemon peel

    In a mixing bowl stir together flour, whole wheat flour, baking powder and salt. Make a well in the center.

    In another bowl combine beaten egg, milk, honey, oil, and lemon peel. Add the egg mixture all at once to the dry mixture. Stir until just moistened (the batter will be lumpy). Grease muffin tins for line with paper cups, feel 2/3 full.

    Bake at 400°F for 18 to 20 minutes or until golden brown. 

    I sometimes add 3/4 cup blueberries. These would also be good with nuts or seeds.

    *I don’t use the lemon peel.

But God demonstrates his own love for us in this: While we were still sinners, Christ died for us. Romans 5:8

    

    

Pumpkin Bread

                                         
2 cups plain flour 

1 cup brown sugar

1 T baking powder 

1 t cinnamon

1/4 t salt

1/4 t baking soda

1/4* t nutmeg

1/8** t ginger or ground cloves

1 cup pumpkin

1/2 cup milk

2 eggs

1/3 cup shortening

1/2*** cup chopped walnuts

1/2****cup raisins

   In a large mixing bowl combine one cup of flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg and ginger or cloves. Add pumpkin, milk, eggs and shortening.

    Beat with an electric mixer on low speed until blended, then on high speed for two minutes. Add remaining flour, beat well. Stir in nuts and raisins.

    Pour batter into a greased 9 x 5 x 3“ loaf pan. Bake at 350°F for 60 to 65 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes on wire rack. Remove from pan; Cool thoroughly on a wire rack wrap and store overnight before slicing.

I made a few alterations;

*1/8 t nutmeg 

**1/16 ginger or ground cloves

***3/4 cup walnuts

****I leave out the raisins.

Gravies

 Giblet Gravy:

Drippings 

Flour

Small pieces of meat-from Gizzard, liver, neck or any chop pieces

Boiled egg-chopped 

Water

Salt and pepper

Giblet gravy is made from the drippings of a roasted chicken or turkey. While the drippings cool, brown flour (for a chicken maybe 2 tablespoons, for a large turkey as much as half a cup-this of course depends on the volume of liquid) in a frying pan preferably cast iron. Stir constantly and remove all small flour bubbles. Brown until the flour is  golden brown but be careful the flour burns easily. Allow the flour to cool (this will take some time). Whisk the flour into the drippings. Add the rest of the ingredients. The amount of each of these ingredients is of course dependent on the volume of drippings. It is determined by the strength of the drippings flavor. Always remember you can add more but you can’t take away. So taste it and add more if you need it. If  the gravy is not thick enough, you can add more flour but you must take some of the liquid and let it cool. Then whisk the flour in. Now add it back to the rest of the gravy. Simmer the gravy for 15 or 20 minutes covered. [Note: drippings are key😋]

Beef, Pork, and Fried Chicken Gravy:

Drippings

Flour

Water

Salt and pepper

Whisk water and flour (determined by volume and strength of drippings) and pour into a drippings that are in an appropriate size frying pan. Add the salt and pepper. Simmer on low for 15 to 20 minutes covered. You can add more water if it is too thick or more flour if it is too thin. To add flour you must remove some of the liquid-allow it to cool. Whisk in the flour and then stir it back into the gravy.

And now these three remain: Faith, hope and love. But the greatest of these is love. 1 Corinthians 13:13

Ground Beef Casserole

                                 

8 oz. Noodles

2 cans cream of mushroom soup 

1⁄2 pound grated sharp cheese

1⁄2 cup chopped onion

2 lbs. Ground beef

Cook noodles and drain. Brown meat lightly. Add onion, salt and pepper/ Drain grease. Add soup to meat mixture and stir until blended. Put in large, greased casserole, adding alternate layers of noodles and ground beef and cheese. Bake at 350 about 30 minutes or until hot and bubblely. Serves 6 to 8 . Can be prepared ahead or frozen before baking.

As an alternative I sometimes just mix it all up and bake.

Spaghetti Sauce

1 lb. Ground Beef

1 lg. onion chopped

3 or 4 garlic cloves minced

1/2 bell pepper (optional) chopped 

1 -28 oz can crushed tomatoes 

2 -14.5 oz cans diced tomatoes 

8 oz tomato sauce 

3 T basil

2 1/2 T oregano

Salt and pepper

Brown and chop(tiny) ground beef, cook until the pink is not quite gone then add onion (and bell pepper). Cook until the onions are translucent then add garlic and cook for a couple more minutes. Add all the tomatoes and spices, salt and pepper. Simmer for a short time.

Salvation is found in no one else, for there is no other name under heaven given to mankind by which we must be saved. Acts 4:12

Vegetable Soup

 Vegetable Soup 

When I make vegetable soup I start with little bits of vegetables that have been frozen when they were leftover. These bits mount up and add a good amount to the soup. Then I use as many fresh vegetables as possible, potatoes, carrots, onions, celery, cabbage. Of course in the summer almost everything can be fresh. I also make a huge pot (19 quart pot) so you may want to modify this recipe. This way it can be pulled out of the freezer when I don’t have time to cook.

All of this is done to taste. 

3 quarts Broth (chicken, beef, turkey, or vegetable)

2 or 3 14oz. Cans diced tomatoes

4 carrots diced

3 celery stalks or ribs

2 large onions chopped

2 cups chopped cabbage 

3 medium to large potatoes

16 oz. Frozen (my preference) corn

12 oz. Frozen baby Lima beans 

12 oz. Frozen okra sliced

2 cans rinsed black beans 

1 can rinsed kidney beans 

2 cans drained green beans 

1 can drained sweet peas

12 oz. Frozen Crowder peas

Salt and pepper to taste

    If this doesn’t fill my pot I add more vegetables and liquid.

When it is all put together you may want to add more broth or water. Simmer several hours.

Chili

1 lb. ground beef                                

1 lg. onion chopped 

2 -14 1/2oz cans diced tomatoes

1-28 oz. can crushed tomatoes 

2 -14 oz. cans drained dark kidney beans

    (light kidney, black beans, pinto or a mix)

3 T. Chili powder

Salt and pepper

Chop(tiny) and brown beef add onion. Add the remaining ingredients and simmer.

As I have indicated this is how I do it. You may want to use more or less of anything. Some water could also be added.