Archive for the ‘Recipes’ Category
1/2 cup self rising flour
1 1/3 cup self rising cornmeal
1 tbsp sugar
1 tsp salt
1 cup buttermilk
1/4 cup oil
1/2 finely chopped small onion
It should be a thick batter but not like heavy mud. Add some water if you need to so you can spoon it out in a hot fry pan with a little lard. Fry gently on both sides.
There is nothing my guys love better than a nice thick sliced meatloaf. Well, unless the meatloaf is served along side creamy mashed potatoes and green peas or green beans.
3 lbs ground beef (I use ground chuck) (sometimes I might mix beef, pork, veal, and chicken)
1 med. finely chopped onion
3 slices of bread soaked in 1/2 cup heavy cream
a shake or three dash of worcestershire sauce
squirt of ketchup
salt and pepper
1 – 2 tbsp dark brown sugar
Mix together well. Form into a loaf or press into a loaf pan.
1/2 c. ketchup
1 tbsp prepared yellow mustard
1 – 2 tbsp brown sugar Mix well.
Spread over the meatloaf. Slide into a hot oven at 375 degrees bake until done, 45 minutes to 1 hour. The juices will run clear.
Have you ever eaten a sugar plum? Do you wonder what they are? Read through “Twas the Night Before Christmas” by Clement C. Moore and I shall reward you with sugar plums.
Twas the night before Christmas, when all through the house
Not a creature was stirring, not even a mouse.
The stockings were hung by the chimney with care,
In hopes that St Nicholas soon would be there.
The children were nestled all snug in their beds,
While visions of sugar-plums danced in their heads.
And mamma in her â€˜kerchief, and I in my cap,
Had just settled our brains for a long winter’s nap.
When out on the lawn there arose such a clatter,
I sprang from the bed to see what was the matter.
Away to the window I flew like a flash,
Tore open the shutters and threw up the sash.
The moon on the breast of the new-fallen snow
Gave the lustre of mid-day to objects below.
When, what to my wondering eyes should appear,
But a miniature sleigh, and eight tinny reindeer.
With a little old driver, so lively and quick,
I knew in a moment it must be St Nick.
More rapid than eagles his coursers they came,
And he whistled, and shouted, and called them by name!
“Now Dasher! now, Dancer! now, Prancer and Vixen!
On, Comet! On, Cupid! on, on Donner and Blitzen!
To the top of the porch! to the top of the wall!
Now dash away! Dash away! Dash away all!”
As dry leaves that before the wild hurricane fly,
When they meet with an obstacle, mount to the sky.
So up to the house-top the coursers they flew,
With the sleigh full of Toys, and St Nicholas too.
And then, in a twinkling, I heard on the roof
The prancing and pawing of each little hoof.
As I drew in my head, and was turning around,
Down the chimney St Nicholas came with a bound.
He was dressed all in fur, from his head to his foot,
And his clothes were all tarnished with ashes and soot.
A bundle of Toys he had flung on his back,
And he looked like a peddler, just opening his pack.
His eyes-how they twinkled! his dimples how merry!
His cheeks were like roses, his nose like a cherry!
His droll little mouth was drawn up like a bow,
And the beard of his chin was as white as the snow.
The stump of a pipe he held tight in his teeth,
And the smoke it encircled his head like a wreath.
He had a broad face and a little round belly,
That shook when he laughed, like a bowlful of jelly!
He was chubby and plump, a right jolly old elf,
And I laughed when I saw him, in spite of myself!
A wink of his eye and a twist of his head,
Soon gave me to know I had nothing to dread.
He spoke not a word, but went straight to his work,
And filled all the stockings, then turned with a jerk.
And laying his finger aside of his nose,
And giving a nod, up the chimney he rose!
He sprang to his sleigh, to his team gave a whistle,
And away they all flew like the down of a thistle.
But I heard him exclaim, â€˜ere he drove out of sight,
“Happy Christmas to all, and to all a good-night!”
This is the recipe for sugar plum. They are delicious!
2 cups whole almonds
1â„4 cup honey
2 tsp. grated orange zest
1 1â„2 tsp. ground cinnamon
1â„2 tsp. ground allspice
1â„2 tsp. freshly grated nutmeg
1 cup finely chopped dried apricots
1 cup finely chopped pitted dates
1 cup confectioners’ sugar
Preheat oven to 400. Spread almonds on a baking sheet in a single layer and toast in oven for 10 minutes. Set aside to cool, then finely chop. Not ground as fine as almond powder but rather a fine grind.
Combine honey, orange zest, cinnamon, allspice, and nutmeg in a medium bowl. Add almonds, apricots, and dates and mix well.
Pinch off rounded teaspoon-size pieces of the mixture and roll into balls. You’ll need to rinse your hands off alot as this mix is sticky.
Roll balls in sugar. Refrigerate in single layers between sheets of waxed paper. Store in an air tight container.
Sugar plums will keep for about a month. The flavor improves after ripening for 3 – 4 days.