Recipes

Inspiration Ministry Links Recipes Garden

Bountiful Breakfast Pizza

Crust

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1 Package (24oz) frozen shredded hash-brown patties, thawed and broken apart

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1 egg, beaten

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Salt and Pepper to taste

Egg and Cheddar Topping

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7 Eggs

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½ Cup milk

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1½ Cups shredded cheddar cheese

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Salt and Pepper to taste

Optional Toppings

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Sliced greens onion

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Chopped green bell pepper

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Sliced fresh mushrooms

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Chopped ham

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Bacon, cooked, drained and crumbled

Preheat oven to 400. For crust, combine potatoes and egg in large bowl. Spread over greased 14-inch pizza pan, pressing firmly with back of a spoon. Sprinkle with salt and pepper. Bake for 20 minutes. Meanwhile, prepare egg and cheddar topping. In medium micro-wave safe bowl, whisk eggs and milk. Microwave, uncovered, on high for 6 minutes, stirring half-way through cooking. Stir cooked egg and spread evenly over baked potato crust. Top with choice of optional toppings. Sprinkle with cheese; season with salt and pepper. Bake for 10 minutes or until heated and cheese is melted. Cut into wedges and serve hot.

Baked Cheese Garlic Grits

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3 cups water

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¾ cup quick grits

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½ tsp salt

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1 cup shredded cheddar cheese

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2 T margarine

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1 egg, beaten

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1 small clove garlic, minced

Heat oven to 350. Grease 1-qt casserole or baking dish. Prepare grits according to package directions. Stir in remaining ingredients. Continue cooking over low heat until cheese is melted. Pour into prepared casserole; bake 1 hour. Let stand 5 minutes before serving.

Red Beet Eggs

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2/3 cup white vinegar

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2/3 cup sugar

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2/3 cup water

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1 can red beets, whole or cut

mix first three ingredients, add red beets, including liquid, add peeled eggs

Jezebel Sauce

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1 18oz jar pineapple preserves

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1 18oz jar apple jelly

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1 5oz jar prepared horseradish

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1 1oz can dry mustard

In a bowl, combine ingredients, mixing well. Pour into airtight containers, cover and store in refrigerator. Serve over cream cheese as a spread accompanied with crackers.

24 Hour Salad

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1 pkg. Instant vanilla pudding

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1 cup cool whip

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1 can fruit cocktail, drained

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1 can crushed pineapple, drained

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4 oz maraschino cherries, drained, cut

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6 oz miniature marshmallows

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2 bananas, sliced

Prepare pudding according to package directions. Fold in cool whip and remaining ingredients.

Onion Roasted Potatoes

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1 envelope onion soup mix

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2 lbs potatoes, cut into large chunks

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1/3 cup olive or vegetable oil

Preheat oven to 450. In large plastic bag, add all ingredients. Close bag and shake until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan. Bake, stirring occasionally, 40 min. or until potatoes are tender and golden brown.

Beef Burgundy

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2 pounds round steak, cut into 1” cubes

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1 3oz can mushrooms

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1 T flour

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1 envelope onion soup mix

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1 ¾ cup water

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½ cup dry red wine

Brown meat slowly in skillet. Transfer to 1 ½ quart casserole. Add remaining ingredients. Stir well. Cover, bake at 350 1 ½ hours. Remove cover. Bake 15 minutes longer. Serve over rice.

Ground Beef Casserole

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½ cup uncooked rice

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2 onions, sliced

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1 T oil

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1 lb. Ground meat

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1 16oz can French-style green beans and juice

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1 tsp beef bouillon granules

Spread rice on bottom of greased casserole. Cook onions in oil until tender and spoon over rice. Brown meat, season with salt and pepper. Remove fat, add meat to casserole. Drain beans, measure liquid, add enough water to make 1 cup, and stir in bouillon granules. Place beans over meat, pour liquid over all. Bake covered at 350 for 30-40 minutes.

Beef Barley Soup

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2 lbs beef chuck, cut in ¾” pieces

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6 cups water

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2 cups sliced celery

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4 carrots, cut in 1” chunks

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1 onion, sliced

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2 tsp salt

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pepper

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1 tsp dried thyme

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½ cup barley

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1 cups fresh or frozen green beans

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1 can corn

Put beef and water in large kettle. Cover. Bring to a boil, skim foam off top. Add celery, carrots, onion, salt, pepper, thyme, and barley. Simmer 2 hours. Add beans and corn. Simmer 30 minutes longer.

Okra Gumbo

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50 pods fresh okra, chopped

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2 T cooking oil

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1 3-4 lb chicken, cut up

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meat of 1 ham bone or 1 lb ham, chopped

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1 can tomatoes

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1 large onion, diced

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3 sprigs parsley, chopped

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3 quarts boiling water

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salt to taste

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red pepper to taste

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1 bay leaf

Wash, stem and cut okra into ½-inch pieces. Fry until brown, being careful not to scorch. Season with salt and pepper. Do this with as little grease as possible. Put cooking oil into deep pot. When hot, add chicken and ham. Cover and let simmer about 10 minutes. Chop tomatoes fine and save juice. Add the onion, parsley, and tomatoes to the cooking meat mixture, stirring frequently. Next add fried okra and juice of the tomatoes. Immediately add bay leaf and water which has been boiling. Let simmer for about an hour. Salt and pepper to taste. Serve hot over boiled rice. Makes about 4 quarts

Roux

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2 T butter, shortening, or bacon drippings

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2 T flour

Melt the butter, shortening, or bacon drippings in thick pot or skillet. Add the flour and stir constantly until dark brown, being careful not to burn. If there is the slightest indicatiopn of over-browning, dispose of the roux and start over. Even a slightly burned sauce will ruin a savory dish. To this basic roux, add seasoning and stock to make various sauces and gravies.

Jambalaya

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1 ½ lbs sausage or cubed beef

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3 T bacon drippings, if beef is used

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salt and pepper

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3 T flour

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2 medium onions, chopped

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1 bunch green onions, chopped

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2 T parsley, chopped

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2 cloves garlic, minced

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2 cups rice

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2 ½ cups water

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¾ tsp red pepper

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2 tsp salt

Brown meat in bacon drippings; remove, and add flour. Use a heavy black pot and brown flour to a dark roux. Add onions, parsley, and garlic. Cook until soft, then add water and rice, salt and pepper, and browned meat. When it comes to a boil, lower heat to lowest point and cook for about 1 hour, covered tightly. When rice is done, remove lid and let cook for a few minutes until rice dries a little.

Crawfish Etouffee

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30 lbs crawfish

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1 cup shortening

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crawfish fat

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1 stalk celery

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6 medium onions

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4 cloves garlic

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1 bell pepper

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1 cup green onion tops

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1 pimento

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hot sauce to taste

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salt and pepper to taste

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1 tsp msg

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4 tsp Worcestershire sauce

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crawfish tails

Cook 30 lbs crawfish in almost boiling water for 20 minutes; remove and drain. Peel tails, saving any yellow fat that clings to tail or head in a separate container. Grind vegetables and cook in shortening until tender. Add seasonings and blend well. Add crawfish tails and cook about 15 or 20 minutes (do not overcook). Turn off heat and let stand 30 minutes until seasoning blends. Serve on rice. When reheating, use double boiler. Makes 8 quarts.

Punch Bowl Cake

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3 ½ cups 10x sugar

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1 small can evaporated milk

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2 cups sour cream

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1 12oz container cool whip

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1 ½ angel food cakes

Mix milk and sugar. Add sour cream and cool whip. Break cake into medium pieces, add to mix, toss lightly. Pour into bowl. Pour topping over top.

 

Topping:

2 boxes frozen strawberries and 1 package strawberry glaze—mix together.

Shrewberry Cookies

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2 ¼ cups brown sugar

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¾ cup shortening

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4 eggs

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4 cups flour

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1 tsp soda

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1 tsp nutmeg

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1 tsp cinnamon

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1 tsp cloves

Cream sugar and shortening. Add eggs and beat well. Add flour, soda, and spices, and mix well. Drop by rounded teaspoons onto cookie sheet. Sprinkle with sugar. Bake at 375 for 10-12 minutes.

Shoo Fly Cake

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4 cups flour

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2 cups brown sugar

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¾ cup shortening

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1 cup molasses

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2 cups boiling water

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add 1 T baking soda

Mix 1st three ingredients together. Save 1c for topping. Stir in molasses. Add to crumbs. Pour into 13x9 pan. Sprinkle topping over batter. Bake 40-50 minutes at 350.

Whoopie Pies

Pie

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1 ½ cups shortening

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3 cups sugar

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3 eggs

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1 ½ cups sour milk

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3 tsp vanilla

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6 cups flour

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1 ½ cups cocoa

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3 tsp salt

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1 ½ cups hot water

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3 tsp baking soda

Filling

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5 T flour

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1 cup milk

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Cook above together until thick. Cool thoroughly.

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1 cup powdered sugar

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½ cup margarine

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½ cup butter

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1 tsp vanilla

Pie:

Cream sugar and shortening. Add eggs and beat. Add sour milk and vanilla. Mix together flour, cocoa, and salt. Add to 1st mixture. Drop onto cookie sheet and bake 8-10 minutes at 375. Cool and put together with filling.

Filling:

Cream shortenings and sugar, add vanilla and flour mixture, beating until the consistency of whipped cream.

Crown Jewel Dessert

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1 pkg. (3oz) each orange, cherry, lime Jello

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4 cups boiling water

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1 pkg lemon Jello

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¼ cup sugar

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½ cup pineapple juice

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1 ½ cups graham cracker crumbs

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1/3 cup melted butter

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Cool Whip

Prepare the three flavors of Jello separately using 1 cup boiling water and ½ cup cold water for each. Pour each into an 8” square pan. Chill.

Combine lemon Jello, sugar, and remaining 1 cup boiling water, stir. Stir in pineapple juice. Chill. Mix the crumbs and melted butter. Press into bottom of dish. Cut Jello into cubes. Blend cool whip with lemon Jello. Fold in cubed Jello. Pour into dish. Additional cool whip may be spread on top.

Shoo-Fly Pie

Crumbs  

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1 tsp salt

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3 cups flour

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1 cup sugar

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½ cup shortening

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cinnamon

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nutmeg

Liquid

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1 ¼ cups Turkey molasses

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¾ cup Brer Rabbit molasses

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2 eggs

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1 ½ cups hot water

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1 ½ tsp baking soda

Beat eggs, add molasses, water, and soda. Put liquid in bottom of crust, add crumbs. Bake 15 minutes at 400, lower temperature to 340, bake 20 minutes more. Makes 2 9” pies.

King Cake

Cake

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¼ cup butter or margarine

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1 16oz carton sour cream

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1/3 cup sugar

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1 tsp salt

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2 packages dry yeast

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1 T sugar

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½ cup warm water

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2 eggs

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6-6 ½ cups flour, divided

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½ cup sugar

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1 ½ tsp ground cinnamon

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1/3 cup butter or margarine, softened

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Colored Frostings

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Colored Sugars

 

Colored Frostings

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3 cups sifted 10x sugar

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3 T butter or margarine, melted

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3-5 T milk

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¼ tsp vanilla

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1-2 drops each of green, yellow, red, blue food coloring

 

Colored Sugars

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1 ½ cups sugar, divided

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1-2 drops green, yellow, red, and blue food coloring

Cake:

Combine first 4 ingredients in a saucepan; heat until butter melts, stirring occasionally. Cool slightly. Dissolve yeast and 1T sugar in warm water in a large bowl; let stand 5 minutes. Add butter mixture, eggs, and 2 cups flour; beat at medium speed 2 minutes or until smooth. Gradually stir in enough remaining flour to make a soft dough.  Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.  Combine ½ cup sugar and cinnamon; set aside. Punch dough down, and divide in half. Turn one portion of dough out onto a lightly floured surface, and roll into a 28 x 10 inch rectangle. Spread half each of butter and cinnamon mixture on dough. Roll dough jellyroll fashion, starting at long side. Gently place dough roll seam side down on a lightly greased baking sheet. Bring the ends of dough together to form an oval ring, moistening and pinching the edges together to seal. Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk. Bake at 375 for 15-20 minutes or until golden. Repeat procedure with remaining dough, butter, and sugar mixture. Decorate each cake with bands of Colored Frostings, and sprinkle with Colored Sugars. Yield: 2 cakes.

 

Colored Frostings:

Combine 10x sugar and butter. Add milk (at room temp) to desired consistency for drizzling’ stir in vanilla. Divide frosting into 3 batches, tinting one green, one yellow, and combining red and blue for purple frosting.

 

Colored Sugars:

Combine ½ cup sugar and drop of green food coloring in a jar. Place lid on jar, and shake vigorously to evenly mix color with sugar. Repeat procedure with ½ cup sugar and yellow food coloring. For purple, combine 1 drop red and 1 drop blue food coloring before adding to ½ cup sugar.