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Grandma's Southern
Cooking
Most of the recipes will come
from my
Mother's Old Cookbooks and
some,
may come from other family members
cookbooks.
Also you know the people,
from
the south never did any measuring.
So if I
say a pinch of this or that,
you will have to
pardon me...
So that will be up to you to
figure out.
I know that so many good meals
were cooked,
on a stove just like in the
picture.
And many of my recipes will come
from,
some pretty old worn
cookbooks.
Recipes written on scratch
paper,
and stuck inside the books...
And
not to forget a few things from my Daddy too
...
I will be adding a new recipe each week on
Friday,
unless I decide to change my
mind.
Isn't that what a lady can
do?
Yeppers .... I can do that without Notice
...
So you will need to check back often.
So
let's all have some fun...
Potato Soup
3 pounds of potatoes
1 pint milk
Spices to taste (We used salt, pepper, and garlic)
1 cup shredded cheddar cheese
12 green onions
Peel and wash the potatoes and then cut into slices, then halved.
Fill a pot of water to just cover the potatoes, and bring to a boil.
Let these boil until the potatoes are soft.
Pour out most of the water (don’t fully drain them) and then add in the milk.
Bring back to a boil and stir until the potatoes start to break down.
I like my soup chunky, but if you like it smoother, you could use a potato masher.
Next, I added in about 1 tbsp salt, 2 tsp pepper, and 2 tsp of a garlic powder + pepper blend.
I ended up adding in more garlic and pepper after serving, but you can adjust to your liking.
Then top each bowl with a little cheese and green onions.
Carolyn's Tip:
I always double my recipe so the next day soup just needs to be heated.
Three Ingredient Peanut Butter Cookies
1 cup peanut butter
1 cup white sugar
1 egg
Preheat oven to 350 degrees F and Line baking sheets with parchment paper.
Combine the peanut butter, white sugar and egg. Mix until smooth.
Drop spoonfuls of dough onto the prepared baking sheet.
Bake at 350 degrees F for 6 to 8 minutes.
Do not over bake!
These cookies are best when they are still soft and just barely brown on the bottoms.
I always double cookie recipes to share with neighbors or people that live alone.
Make them smile.
CROCK POT HAM AND BEAN SOUP
Ham and Bean Soup is one of our all time favorite foods to come home to on a chilly day.
This “no-soaking required” Ham and Bean soup takes just minutes to prepare
and cooks effortlessly in your Crock Pot all day long!
Dinner is ready when you are!
INGREDIENTS:
1 pkg 15 Bean Soup
8 cups low sodium chicken broth
(can sub beef, or vegetable broth for added flavor)
1 leftover ham bone with meat (or ham hocks, diced ham
or 1 lb. cooked sausage)
1 onion , diced
1 clove garlic , minced
1 teaspoon chili powder (optional)
1 15 oz can diced tomatoes
1 lemon , juiced
DIRECTIONS:
Rinse beans and drain.
Place beans, onions, ham bone, broth/water,
garlic and chili powder in a 6qt slow cooker.
Cook on high 5 hours (or low for 7-8) or until beans are tender.
Once tender, remove the hambone (if used)
and chop any meat left on the bone
and add it back to the pot.
Stir in diced tomatoes, Ham Flavor packet, and lemon juice.
Cook for additional 30 minutes.
Cranberry Muffins
1 1/4 cups sugar
1/4 cup butter or margarine, softened
2 eggs
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
Preheat oven to 350ºF.
Mix sugar and butter together in a medium mixing bowl
until completely blended.
Add eggs one at a time, beating after each addition.
Stir together flour, baking powder
and salt in a separate medium mixing bowl.
Add this alternately with the milk to the butter mixture.
Stir in nuts and cranberries.
Spoon into 12 paper-lined muffin cups,
filling 3/4 full with batter.
Bake 25-30 minutes or until golden brown.
Makes 12 muffins.
Carolyn's Tip:
I always double my recipe so I can freeze some.
Shepherd's Pie
Ingredients:
6 -7 potatoes
1 -1 1/2 lb ground beef
3 (10 1/2 ounce) cans campbells vegetarian vegetable soup
1 (15 ounce) can corn
1 (15 ounce) can peas (optional)
1/2 cup salted butter
1/3 cup whole milk
salt
paprika
Directions:
Peel and cube potatoes and set into
a pot of water and bring to a boil.
Cook them until a fork slides in the potatoes easily.
In a large non-stick pan brown the meat
and salt to taste.
Drain the meat of excess fat.
Add the 3 cans of soup and drained can of corn to the meat
(drained can of peas optional).
Set over med to med/high heat
and stir occasionally until the juices thicken extra thick.
Remove and drain the potatoes when they are ready.
Add the butter and milk.
Mash to remove any potato chunks
and use your hand mixer
to mix well while salting to your taste.
Remove the meat/soup mix and place into a dish.
Top the mix with the prepared potatoes.
Sprinkle w/paprika as a decoration.
Share This Page With A Friend
Links To Friend's Recipes
Capt Rosebud
Kathryn's Recipes
 
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Silvery
Moon
Sequenced by Martin
Lane
Used With Permission from Rose McKinley
Made With Love
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