The Official "Hey Grandpa" Recipe Thread

[Zookeeper9000]

Auther: Miss Prissy

Date: 3/17/2008

Dumplings

Make biscuit dough. Roll it out very very thin. Cut it in 2 inch wide strips and then cut those in about 3 inch long pieces. Add slowly to the broth and let them come to a float before adding too many more at a time. Careful they get thick and scorch easy.

 

[Zookeeper9000]

Auther: Yogiman

Date: 3/25/2008

Greens

I pick them when the leaves are about hand size. We like them young and tender. I thoroughly wash them through at least 3 washings. My greens do not have sand and or dirt on them.
I then cook down a box of bacon ends and pieces then remove the excess bacon grease. I cut the mustard and add to the bacon along with some water. I continue adding until the 22 qt. pot is full. I then cook them until they are tender and done which really doesn't take that long. After cooling for an extended period, I then bag them in 1 qt. Ziplock bags and freeze them. Then when I am ready for them I simply remove them from the bag while still frozen and heat them until hot.
I often process 2 to 4 of the 22 qt. pots in a weekend, depending on the weather and how much energy I have left after picking. It's a ton of work, believe me, but the reward for it is greaaaaaaaaaaaaaat! Love them greens.

 

[Zookeeper9000]

Auther: Cheryl

Date: 3/29/2008

Crock Posole

I haven't made this yet, but looks interesting...found it on the web - pretty easy for those crazy days!

Crock Posole
Prep: 20 minutes
Cook: 2 hours 30 minutes

Ingredients
2 14-1/2-ounces cans golden hominy, drained
1 4-ounce can chopped green chili peppers, undrained
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts and/or or thighs, cut into 1-inch pieces
1 14-1/2 ounce can tomatoes, undrained and cut up
2 14-1/2 ounces cans reduced-sodium chicken broth
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
2 tablespoons snipped fresh cilantro
Fat-free dairy sour cream (optional)



Directions
1. Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and cumin in a 3-1/2, 4-, or 5-quart crockery cooker. Cover and cook on low setting for 5 to 6 hours or on high setting for 2-1/2 to 3 hours. Stir in cilantro. Garnish each serving with fat-free sour cream, if desired. Makes 8 to 10 servings.

 

[ninjapoodles]

Author: Cheryl

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…

 

[ninjapoodles]

Author: cknmom

Cuban Sandwiches

Mojo sauce-
3T. lemon juice
1T. water
3T. olive oil
3T.chopped parsley
3/4t..minced garlic
1t.dried oregano
1/2t. salt

4 cuban or portuguese rolls, cut in half
8 slices(40z.) virginia ham
16 slices(12oz.)roast pork
8 slices(4oz.) genoa salami
4 slices(4oz.) swiss cheese


Put sauce ing. in jar, cover shake till blended
For each sandwich-Drizzle 1T. sauce on bottom half of roll. Top with 2 slices each ham,pork,salami, cheese. Drizzle with 1T. sauce, cover with top of bun.

 

[ninjapoodles]

Author: Parsonswife

Southern Blackberry Cobbler

4 c blackberries 1 tbsp lemon juice
3/4 c. sugar crust (recipe follows)
3 tbsp flour 2 tbsp melted butter
1 1/2 c. water

Place berries in a lightly greased 2 quart baking dish. Combine sugar and flour, add water and lemon juice, mixing well. Pour syrup over berreis. Bake at 350 for 15 minutes while preparing crust. Place over hot berries. Brush with butter. Bake at 425* for 20 to 30 minutes...your crust should be golden brown.

Crust:
1 3/4 c. all-purpose flour 1/4 c. shortening
2 to 3 Tsp sugar 6 tbsp cream
2 tsp. baking powder 6 tbsp buttermilk
1 tsp salt

Combine flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in cream and buttermilk. Knead dough 4 or 5 times...no more. Roll about 1/4 " thick on a floured surface. Cut dough to fit dish.

 

[ninjapoodles]

Author: Parsonswife

Bucket Dumplings

1 pint of flour 1 large tablespoon of butter
2 eggs 1 large tablespoon of Crisco
2 level tsp of Calumet baking powder
2/3 cup of sweet milk
1 quart of sweetened blackberries (just like you do with strawberries)

Mix butter, Crisco, flour, & baking powder. Add eggs, slightly beaten, then milk. Put in a lard can or mold, and smear around side. Place one quart of berries in center. Cover mold, or can, and steam in boiling water for 3 hours. Some folks use bisquick with this one...if your berries are sour...add more sugar. You can substitute with any fruit in season. Pour cream over the top.

 

[ninjapoodles]

Author: Tutter

Herbed Chicken Strips with Lowfat Gravy

Boneless, skinless breasts of chicken cut into strips, salt, pepper, fresh herbs or Schilling Italian seasoning, garlic granules, sweet paprika, and olive oil.

Put chicken into a pan with olive oil, and sprinkle with each seasoning. Turn on heat and cook, not turning over until well done on the first side, so you don't overcook the spices.

When done, remove from pan. Add 2 cans of chicken broth, or homemade if you have it. Taste, and adjust salt, pepper and herbs, if needed. Add a pinch of sugar.

While heating it, make a slurry with a thickener in a bowl. (It can be starch, like corn starch, flour, or a mix. Whatever you like. Mix with cold liquid, like water, or more broth. Mix with fork well until lump-free.)

When the liquid is hot again, add slurry all at once, then stir, stir stir. (You've probably all made gravy and know how to decide thickness etc.) Cook for a minute or 2, tasting one more time, and add salt, pepper, or a pinch of herbs, if needed.

It's a low fat/low cholesterol version of gravy, but tastes great. You could add a pinch of sage or poultry seasoning, too, if you like. smile

Serve immediately.

 

[ninjapoodles]

Author: cknmom

Pumpkin-Nut Waffles

2C. flour
4t.baking powder
1t. salt
3/4t.cinnamon
1/4t.nutmeg
3 eggs, separated
1 3/4C.milk
1/2C.melted shortening
1/2C. cooked pumpkin puree
3/4C.chopped pecans

Sift dry ing; beat egg yolks. Combine with milk, shortening and pumpkin.
add to dry ing. Beat egg whites until stiff; fold into batter. Pour onto hot waffle iron. Sprinkle each with 3T. pecans.
Makes 4 9" waffles

 

[ninjapoodles]

Author: Parsonswife

Basic Chili

Ground chuck (or beef) fried, & drained 2 lb
Reheated pinto beans (leftovers from the night before! lol)
*Note, I season my beans with smoked hog jawl...makes a good chili flavor as well.
Red Kidney beans
Onion
Chili powder
Red peppers (small amount)
Tomato sauce (3 cans or a jar)
Stewed tomatoes/or a jar of my salsa
salt

Now, I do vary according to what I have handy...but this is my basic. Mine would be classified as a medium, I get heartburn easy...you can add more Red Peppers, some Slap yo Mamma & it will get hot mighty fast. We do like our chili! (It was good too!)