The Official "Hey Grandpa" Recipe Thread

[thechickenchick]

By Miss Prissy 2/24/08

I soak the beans over night. I strain off the water and fill with fresh. Bring to a boil. Put a lid on. Turn off the heat. Let sit for 30 mins. I add ham hocks, whole garlic cloves and very finely chopped onion (not alot) then bring it back up to a boil and reduce to a low simmer. As they start to soften taste them for salt.

When they are soft I take out the hamhocks. In my big cast iron pot I melt lard or bacon grease 2 tbsp maybe, and when it is hot I spoon in beans. I stir and mash in batches until I have done the whole pot. When all the beans have been fried out and mashed I bring them back up to a quick bubble (they are thick and they will splash so be careful!). I stir in 2 or more cups of cheese and whip until it is all melted.

We eat them with spanish style rice and corn bread as a meal. Sometimes I will do some pork cooked out with onions and tomatoes and jalepenos and sweet peppers and we dip with flour tortillas like a spo

 

[Backyard Buddies]

Author: Redfeathers
Date: 3/11/2008

I'm happy to share this recipe. It's a nice solid cake that isn't over sweet like some cakes

Chocolate Mayo Cake:

3 cups flour
1 1/2 cups sugar
1/3 cup Cocoa powder
2 1/4 t. Baking Powder
1 1/2 t. Baking Soda
1 1/2 Cup Mayo
1 1/2 cup water
1 1/2 t. vanilla

Blend all ingredients well, pour into greased and floured cake pans. Bake on 350 oven for 30 minutes.

Frosting:

1/4 cup Crisco
1/2 Cup Cocoa
1/4 t. Salt
1/3 Cup Milk
1 1/2 t. Vanilla
3 1/2 Powdered sugar.

I add two teaspoons or orange zest for a chocolate orange frosting.

after cake is frosted, I chill mine for a few hours, this cake is wonderful cold with a scoop of ice cream.

 

[thechickenchick]

Rosalind 2/24/08

Purple pea hull jelly:

1 gallon pea hulls
2 pkgs. Sure-Jell
8 c. sugar

Wash pea hulls thoroughly, at least twice, then bring to boil in a heavy pan with enough
water to cover hulls. Boil over low heat 8 to 10 minutes. Save the juice, approximately
8 cups, and discard hulls. Combine juice and Sure-Jell in heavy saucepan and bring to a
boil. Boil for 2 minutes. Add sugar and boil an additional minute. Pour mixture into glass
jars and seal. Purple hull peas produce grape flavored jelly.
White crowder peas produce
honey flavored jelly.

Lady peas make apple jelly.

 

[Backyard Buddies]

Author: Cheryl
Date: 3/13/2008

Dinner tonight comes from Kraft magazine. I got pretty sick 2 years ago and my DH had to do all the cooking and other chores as well! He works ALOT so he needed easy meals.

No amounts, just directions....but it's easy

Chicken Packets
Foil sheets about 18" long, spray with pan release
The origional recipe calls for making up instant brown rice, but I just take the time and cook up real brown rice...so enough to feed "your family"
Divide the cooked rice in the center of each piece of foil
Lay on top one boneless & skinless chicken breast, season with cayanne, salt, garlic, what ever seasonings make you happy
Lay (balance) broccoli florets on top of breasts
Sprinkle grated cheddar cheese on top of broccoli maybe 3 tbsp. per
Squiggle ranch dressing on top, between 3 & 4 tbsp per packet
Fold up packet, bake in the oven at 375 about 35 minutes (or stick in the frig and cook later!)

You could use white rice, but brown is better for you and it actually tastes pretty good, my kids love it!

 

[Backyard Buddies]

Author: Parsonswife
Date: 3/13/2008

This one is simple...I usually fix it with chicken...but have opted out for ground chuck multiple times....different, but a great taste.

Mexican Dorito Casserole

1 boiled and deboned chicken (or 2 lb ground chuck, browned & drained)
1 can rotel
1 can cream of mushroom
1 can cream of chicken
1 large bag doritos
1 cup chicken broth
1 8 oz tub of sour cream
salt & pepper to taste
1 bag shredded cheese

Preheat oven to 400*. Cook chicken, pull into pieces. Spray pam on casserole pan...crush chips into bottom, mix above ingredients, except for cheese.
Heat in a sauce pan till bubbly; pour onto crushed chips....top with cheese...cook in oven till cheese melts...and is slightly brown. Enjoy.
If using ground chuck...brown, drain, then follow directions as above.

I had a "share your casserole recipe" thread on here, lot of great input, you can do a search to look through...I don't know how to connect it here.

 

[Backyard Buddies]

Author: Miss Prissy
Date: 3/15/2008

Today will be what my kids call 'vegetable lasagne'. I saute zuchini and eggplant steaks like a cutlet with breadcrumbs and olive oil and use them in place of lasagne noodles. Then I layer cheese, sautee tomatoes, onions, garlic, basil etc until I have a casserole dish full. Bake in the oven like a lasagne. I serve it with green salad and garlic bread. For most of the summer the kids did not even realize they were not having meat in this meal. All veggies and some cheese and bread.

 

[Backyard Buddies]

Author: MissPrissy
Date: 3/15/2008

BrahmaMama wrote:
MP, do you have a written down recipe for that? That sounds delicious! I've never cooked with eggplant...not sure how to..*sheepish look*

If you look at my chicken parmesian thread, i cut the eggplant and the zuchini in long planks and bread them with egg wash and bread crumbs and cook them in olive oil i the smae manner as I do chicken cutlets.

In another pan I sautee a mix of chopped tomatoes (ones I canned from last summer for today), onions, garlic, basil and a squeeze of tomato paste for that really deep rich flavor. I may also chop other veggies that work well, like yellow squash shredded carrots, green/red/yellow/orange bellpeppers etc and cook it down much like a normal red sauce for lasagne.

I spread tomato sauce in the bottom of my casserole pan, I layer in the eggplant and zuchini, a layer of tomato mix (taste for salt and pepper too), some tomato sauce, mozzeralla cheese and parmesian and keep alternating the layers until I use up everything or run out of space in my pan.

Top everything with sauce and cheese. Slide into the oven and bake until bubbley and thick. Let stand 30 min before cutting and serving.

I serve it with a side salad and garlic bread.

My kids love it. the breading and the cheese helps make everything thick and holds it together in nice square slabs. It really is very much like lasagne without the pasta.

 

[Backyard Buddies]

Author: Amystours
Date: 4/4/2008

Dang, y'all are readin' my mind tonight! We are having stuffed bell peppers as well!

I just use the green ones. I use ground beef, rice, and then I cheat a bit and dump in a jug of the Savoie's dressing mix. I fill the peppers with that, then top them off with tomato sauce, put a bit of water in the bottom of the pan to steam the peppers, and bake for a while. They are good, and it's pretty fast prep, but baking takes a while.

 

[Backyard Buddies]

Author: Cheryl
Date: 4/12/2008

How does this sound? I'm making it some time this week! Caribbean inspired from Saveur magazine

Crisp Roast Pork

2 T cumin seeds
1 T black peppercorns
2 t. dried oregano
¼ t. cayenne
12 cloves garlic
salt to tast
1 bone-in skin on pork picnic shoulder about 8 lbs
1 cup fresh orange juice
½ cup fresh lime juice
2 T olive oil

Toast cumin and peppercorns in a skillet over med heat 2 to 3 minutes. Transfer to a small food processor along with oregano, cayenne, garlic and 1 T salt; process to a past. Cut about 25 1 ½” wide slits in the pork about 1” deep. Rub garlic paste all over pork, pressing it into slits. Transfer pork to a roasting pan. Whisk together oj, lime juice, oil and 2 T salt in a bowl; pour over pork. Cover and refrigerate, turning occasionally, for 18 to 24 hours

Remove pork from frig 2 hours before you are ready to roast, to allow it to come to room temp. Heat oven to 325, roast, basting every 30 minutes, until a meat thermometer inserted in the thickest part of pork registers 160, about 3 hours total. Add 1 cup of water to pan when liquid evaporates; cover loosely with foil if skin gets too dark. Let rest 15 minutes, and then carve…

 

[Zookeeper9000]

Auther: Banter
Date: 3/17/2008

Corn Beef

Corned beef, cabbage, potatoes rutabaga (my favorite) and homemade oatmeal bread.

We soak the corned beef for about 15 minutes, then drain (to get some of the salt out). Then we cook it in a crock pot in dark beer with onions, garlic and spices. I take out some of the
cooking liquid when it's 3/4 done and cook the veggies separate in that. We mix a little yogurt
with allot of horseradish as a sauce on the side.
Did you know you can corn turkey breast or chicken breasts? I have the recipe somewhere-haven't tried that yet.