Tuesday, October 13, 2015

Recipes From My New Cookbook




I like unusual cookbooks and I picked this gem up at a yard sale a few weeks back. Glancing at the title before I bought it I didn't know if it had real recipes or was just a joke. I also wanted to find out if any of the foods that I liked to cook were inside. There's nothing quite like finding out you're white trash by the foods that you like to cook, and that somebody actually took the time to write it all down.

I've included a recipe from different sections of the cookbook:

Vegetables 'n Meats


Nobody's Corn Topper Casserole
1 pound can cut green beans, drained
1 can cream of mushroom soup
1 pound can cream-style corn
4 tablespoons chopped onion
2 cups cubed cooked ham
3/4 cup Bisquick

Place beans in a 2-quart greased casserole, reserving a few for garnish. Sprinkle onion on top; spread with soup. Top with a layer of ham. Bake at 425 degrees for 15 to 20 minutes. Combine, corn and biscuit mix. Spoon mixture on top of casserole. Bake for 20 minutes longer. Garnish with rest of beans.


Fish, Cooter 'n Shrimp

Clara Jane Vickar's Creamed Tuna Lunch
Brown 2 tablespoons of flour and 3 tablespoons of butter or oleo in a skillet. Add the tuna (big can is best) chunk style and 1 small container half-and-half or 2 cups of milk. Cook over low heat til thickened. Salt, pepper, and serve with toast or rice. Carnation evaporated milk is good in this, too.


Sandwiches 'n Eggs

Oozie's Okra Omelet
1 cup of fresh okra, cut in rounds
1/2 cup chopped scallions
6-7 eggs
1/3 cup of milk

Fry okra and onions in 2 tablespoons of bacon and grease or oil til onions are clear and okra is bright green. Remove okra and onions. Stir eggs into the skillet til they start thickening; then add okra and onions and work til done. 5-9 minutes. Serves 4 to 5. Best with cornbread.

Candies, Cakes, Cobbler 'n Cookies

Post Office Cookies
1 1/3 sticks oleo
2 cups brown sugar
1 cup flour (measure before sifting)
1 cup chopped nuts
1 teaspoon McCormick's vanilla extract
pinch of salt
2 eggs, beaten together

Cream oleo and sugar; add eggs and flour, vanilla and nuts. Cook in biscuit pan in a slow oven (250 degrees) about 40 minutes. When cold, cut in small pieces and roll in confectioner's powdered sugar.

Sweet Pones, Puddins 'n Pies

Sweet Tater Surprise
2 cups warm mashed sweet taters
2 tablespoons white sugar
1 cup crunchy peanut butter
1 whole egg, beaten
1/2 teaspoon salt
1/2 cup crushed cornflakes

Combine warm taters with beaten egg, sugar, and salt. Form into balls with peanut butter inside each one. Roll in crushed cornflakes. Brown in oven at 375 degrees. Marshmallows can be used inside the balls with the peanut butter for a little extra treat.

Cornpones, Cornbreads, Biscuits 'n Rolls

Spoon Bread
1 cup yellow cornmeal
2 1/2 teaspoons Calumet baking powder
2 eggs, separated
1 1/2 teaspoons salt
2 cups of scalded milk

Mix cornmeal and salt. Add hot milk, and cook in double-boiler until thick and smooth, stirring it once in a while. Take it off the stove and cool it. Pour in well-beaten egg yolks, and fold in stiffly-beaten egg whites. Place in greased casserole, which has also had one tablespoon of melted fat. Bake in moderate oven, 375 degrees, for 35 minutes, or until firm and the crust is brown.

You should be able to serve a complete meal from the recipes above. Let me know how it turns out.

Are you white trash?

Or do you just cook like it!

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