The Official "Hey Grandpa" Recipe Thread

[Backyard Buddies]

Author: BearSwampChick
Date: 2/20/2008

Here's Justin Wilson's BBQ Sauce that I got from his show many years ago:

1/3 cup olive oil
1 chopped onion
1/3 cup chopped celery
1/3 cup chopped green pepper
2 cloves garlic, minced
1 8-oz. bottle A-1 Steak Sauce
1 cup ketchup
1/4 tsp. chili powder
1/2 cup whiskey
1/4 cup parsley flakes

Saute onion, garlic, celery and pepper in oil until onion is transparent. Add remaining ingredients and simmer 30 minutes.

Also, if you're lucky enough to have a Trader Joe's near you, their BBQ sauce is wonderful and it doesn't have high fructose corn syrup like most commercial brands.

 

[Backyard Buddies]

Author: BJ
Date: 2/28/2008

Yogiman...I'm flattered that you want my corn casserole recipe! I'll tell ya, it's a real winner. It's my #1 pitch-in dish and I always get requests for the recipe.
Try this and let me know what ya think:
1 stick butter
1/3 c suger
1 c sour cream
2 eggs
1 can whole kernel corn, drained
1 can creamed corn
1 box Jiffy corn muffin mix
Cream the butter, sugar, sour cream and eggs. Add corn and muffin mix. Mix well. Bake in 9 x 11 pan for 45 minutes at 350 degrees until center is done.

 

[thechickenchick]

Contributed by Yogi Man

Would you believe I made my world famous "old fashion" home made ham/bacon burger?
Honey hush! I use 90/10 ( 90% lean-10% fat) hamburger. I then grind 4 - 6 slices of thick sliced smoked slab bacon and mix with the hamburger meat. I make them into 8 oz. patties ( no kiddie burger for me ) and cook them in my big cast iron skillet.
Top that with sliced cheese, a thick slice of sweet onion, lettuce, tomato, mustard and mayo on a lightly toasted jumbo burger bun.
Gotta have a heaping pile of fries on the side and a pint jelly glass of coooold sweet milk.

Now 2dream, it don't get no better than that right there. Know what I mean?


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[Backyard Buddies]

Author: Parsonswife
Date: 2/29/2008

My Pancake recipe....it's just add and mix till you like it...
starts with

2 cups flour (self-rising)
1 tsp baking powder
1 tsp sugar
1 egg
1 tblsp of shortening, melted (yes, you can use oil. I like shortening)
1/2 cup Milk

Mix ingredients. Add milk & or flour till you get the consistency that makes you happy.

 

[thechickenchick]

Contributed by Red Feathers

I soak two bags of pinto beans in water over night. The next morning I drain that water and add fresh water, I place a whole peeled onion in the pot, a jalapeno pepper with the stem removed (whole), A whole head of peeled garlic, and a package of pork neck bones. Make sure all the ingredients are covered with enough water because it cooks down. Bring it all to a full boil and then reduce heat to a simmer and just let it cook all day until the beans are soft.
After the beans are cooked, remove the onion, jalapeno, and neck bones, leave the garlic in.
Heat up a cast iron skillet with a dollop of lard...yep..lard. lol Add three or four ladles full of beans and some of the water they cooked in. Mash with a potato masher as you cook them on a med/high heat, I always add some of the garlic cloves from the pot, some garlic powder and salt. After they are smashed up, add grated cheese, about two cups. Pour this into a bowl and then start over. You don't want to fry too many at a time, so you will have to do the mashing part three times at least unless you do less beans.
These are the best re fried beans. Once they are done, we top them off with more grated cheese and all the other goodies, like green onions, sour cream, salsa...ect.

They are very easy and so much better then the canned kind.

Pinto beans can be bought in bulk and cost next to nothing

 

[Backyard Buddies]

Author: Parsonswife
Date: 3/1/2008

Hello,
I have a recipe...use this quite a bit...
For us, and all those that I know, we believe breads are not sweet, unless they are desserts! ...LOL (The sugar in this is just to ease the meal flavor, it is not sweet.)
I only like Yellow Corn Meal.
I also use this recipe to make cornbreaed flitters, just thin it down with a little more milk.

1 cup flour (self-rising, I love W R flour)
1 cup cornmeal
1/4 cup sugar
3 tsp baking powder
1 egg
1/2 tsp salt
1 cup milk
1/4 cup shortening

Preheat oven to 425* Blend flour, cornmeal, sugar, powder, salt. Mix well. Add shortening, blend well. Add other ingredients, mix.
Pour mixture into pre-greased, warming pans.

*Hint I always cook mine in a cast iron skillet, I set my skillet on the stove, pour in grease (bacon grease if you have it), heat and then pour in the mixture....leave on the heat for just a minute, this gets your bottom crusty...which I love.
Coat with butter (real butter, not margarine) when fresh out of the oven.
We use cornbread muffins for different things as well, like our "Poor Boy Supper", it makes a nice presentation for large amounts of cornbread...grease your muffin pans. Set them near the stove to warm. (Watch your grease)
If you want more of a 'cake' like form, use 2 eggs, I light my cornbread light & crusty so I only use the 1 egg.

 

[Backyard Buddies]

Author: Cknmom
Date: 3/3/2008

Carrot Cake

4 eggs
1 1/4C. oil
2C. sugar
2t. vanilla
2C. flour
2t. bk. soda
2t. bk. powder
1/2t. salt
2t. cinnamon
3C.grated carrots
1C. chopped pecans

Heat oven to 350*. Grease and flour 9x13 pan

In lg. bowl, beat eggs, oil, sugar and vanilla. Mix in flour, bk.soda & powder, salt and cinn. stir in carrots. Fold in pecans. pour into pan.

Bake 40-50min. Cool in pan 10min. turn onto wire rack to cool.

Frosting
1/2C. butter, soft
8oz. cr. cheese, soft
4C. confectioners sugar
1t.vanilla
1C. chopped pecans

Mix butter, cr. cheese, sugar, vanilla. Beat until smooth and creamy. Stir in pecans, frost cake.

I usually also add golden raisins and crushed pineapple(it keeps it moist) I sometimes use other nuts

When I finish this I am going to make my cake. Unfortunately I don't have any pineapple and am out of pecans AND cr. cheese(shopping time!!)So I will use almonds and golden raisins and no frosting.

Monica

 

[Backyard Buddies]

Author: Cheryl
Date: 3/4/2008

Chili
1/2 cup olive oil
1/4 cup chopped garlic
1 cup chopped onion
2 1/2 lbs. ground beef or turkey (no chicken here!)
1 tbsp. salt (adjust as you see fit)
2 tea. black pepper
1/4 tea. cayenne pepper
at least 2 tbsp. chili powder (I always add more)
3 cans drained kidney beans
64 oz. prepared tomato sauce

saute garlic and onions until soft
add ground meat and saurte until cooked
add remaining ingredients, stir well, cover and simmer for 2o minutes
check for seasoning and serve

Additional fresh chopped herbs can be added, especially cilantro, parsley, chives, scallion

In a bowl or bury a baked potato, add chives/scallions, sour cream cheddar cheese... what ever your heard desires...

With leftover chili! Appetizer!

9 x 13 pan - layer in order
spread on 1 (8 oz.) pkg. cream cheese,
2 cups (approx) chile
sprinkle with some chopped scallions (or leave out if you don't like them)
top off with a layer of cheese, can buy mexican blend, or use a combination monterey jack (with or without jalapenos) and cheddar, ( I wouldn't use mozzerella, too stringy)
Heat in a 350 oven until hot and cheese is melted
Then if you like, sprinkle on top a few (or a lot) sliced black olives

Serve with scoops or your favorite chip...guac goes nicely as well!

 

[Backyard Buddies]

Author: Missprissy
Date: 3/5/2008

Broccoli Casserole

I cook 2 cups of basmati rice. THIS IS THE PRECOOKED MEASURE.

I steam a casserole dish of fresh brocolli.

I then chop the brocolli and mix it with the hot rice.

You can use canned cream of chicken or mushroom soup or a combination of the two. Or make your own and mix in about a normal sized soup can amount.

I grate a cup of cheddar and mix it in while the mix is still steaming hot so it starts to melt.

Taste it for salt and pepper.

Put in a buttered casserole dish.

Top with more shredded cheese.

Bake at 375 until bubbly and the top is golden.

This is so versatile to make. You can add chunks of chopped chicken, water chestnuts, mixed veggies, etc. and make a hearty meal served with a salad and bread.

We love the leftovers from this large casserole.

 

[Backyard Buddies]

Author: Cheryl
Date: 3/10/2008

Tomato, Sausage and Egglplant Soup with homemade garlic bread...

Tomato, Sausage & Eggplant Soup

Yield: 3 qts.

4 oz. olive oil
½ medium eggplant (unpeeled) cut into ½” cubes
½ tea. Salt

2 tbsp.chopped garlic
1/2 large Spanish onion, small dice
¼ bulb fresh fennel (1/4” dice)
2 tea. Fennel
2 bay leaves
2 tea. Dried basil
1 tea. Dried thyme

1 ¼ lb sweet Italian Sausage Meat

2 cup chicken stock
3 cup tomato puree
3 cups whole peeled tomatoes, coarsely chopped, with their juice
¼ cup sugar
2 tea. Black pepper

1. Heat olive oil in sauce pan over medium heat, add eggplant and salt, sauté until tender. Transfer to a bowl
2. Pour any remaining oil into a soup pot, add garlic, brown lightly, then add onion and sauté until clear
3. Add the fresh fennel, the herbs and spices and cook for 2 minutes
4. Add the sausage and sauté until cooked, breaking up in small pieces as you cook it.
5. Add the chicken stock, tomato puree, chopped tomatoes, eggplant, sugar and pepper. Stir well, bring to a simmer, and reduce to low and let simmer for an additional 20 minutes.
6. Check for seasoning and consistency, if too thick you may add more chicken stock.

I used large cans 28/29 oz. cans of tomatoes, and just adjusted everything up a bit! I also used already chopped tomatoes, and the whole eggplant, I didn't have any use for the leftover half!