Recipes   Many of the recipes shared here are from friends and members of the family.  Some we ‘invented’.  Some are very old. We don’t know where they all came from originally …we just know they are good. Those from people we know, we will credit with a reference to their name. Some we know are from different food companies and when we can clarify the origin we will. There is no intent to plagiarize or not give proper credit. We welcome any clarification in the origin of the shared recipes and we will gladly give credit or remove them from the pages. Most of all we hope they will be enjoyed by you as much as we have enjoyed them. Check back often as more recipes will added frequently and ideas and menus suggestions for having parties with friends. We will include recipes that are simple to make, as well as simple on your budget.  And we expect this page to continue as a work in progress.  If you have ANY recipes that you think others would enjoy, and especially, would be able to afford on a tight budget feel free to send them in!  Of course you will get the credit just include your name along with the recipe.  (You can give part of your name, i.e: your first or your last or we can simply state "From the kitchen of one of our readers!")   Appetizers:   Fresh Vegetable & Fruit with Dip Tray This is an easy appetizer and can be put out (on the coffee table) for guests to munch on before dinner.   Cauliflower Radishes Baby Carrots Apple Grapes Jicama Cherry Tomatoes Broccoli   Wash all fruit and vegetables.  Trim roots and leaves off radishes; trim leaves from cauliflower, core the apple, peel the jicama, and trim leaves and stems from broccoli. The number of people to be served will determine the amount of the fruits and vegetables to be used.  Cut cauliflower and broccoli into small bite size pieces. After the apple is cored, slice.  Also cut the jicama into thin slices. Jicama is slightly sweet and crisp and similar to a potato. For serving use a large serving plate or tray. In the center of the tray place a small bowl. This will hold the dip. Arrange the fruits and vegetables around the bowl. Substitute other vegetables and fruits according to personal taste. Use a salad dressing of your choice such as blue cheese or ranch as a dipping sauce. Also provide toothpicks for guests to spear the vegetables and fruits before dipping. Shrimp Cocktail   ½ cup catsup 2 tbsp. lemon juice 1 tbsp. grated onion 2 tbsp. mayonnaise 1 tsp. garlic salt 1 tsp. Worcestershire sauce 1 tbsp. horseradish ¼ tsp. salt dash of pepper   Combine ingredients and chill.   Shrimp: Determine how many shrimp to be served per person. One pound of raw shrimp equals 15 to 18 jumbo shrimp, 26 to 30 average sized and about 60 or so of the very small. They can be purchased fresh or frozen, peeled or still in the shell. In a large pot add 2 quarts of water, 2 tablespoons salt, 1 tablespoon celery seed, 2 bay leaves, 2 tablespoons vinegar. Bring to a boil and add shrimp, peeled or still in the shell. When the water begins to boil again, reduce the heat to simmer and simmer until the shrimp turns pink which should be about two or three minutes. Drain. If still in the shell allow to cool and then peel, removing the shell and the black vein that runs along the back of the shrimp. Chill. Serve in lettuce lined cocktail cups that have also been chilled.  Serve the cocktail sauce in a separate chilled dish with a small ladle or spoon and allow guests to serve themselves.   Bread:   Mutti’s Garlic French Bread 4oo° 15 minutes   1 loaf of fresh French bread. 1 stick of butter 1 to 2 tsp. garlic powder Tin foil   Preferably the day before soften the butter and mix with the garlic powder in a small bowl or container, cover and refrigerate. If not prepared the day before then do so at least and hour before using. If prepared the day before then remove from the refrigerator and allow to often for easier spreading.   Slice the entire loaf of bread and spread one side of each slice with the butter-garlic mixture. Keep the loaf together, do not separate the slices. After each slice is buttered, wrap the entire loaf in a large foil. Place on a cookie sheet and bake in the oven at 400° for 15 minutes. Serve with salad and a pasta dish or meat and vegetables. For variety, sprinkle lightly with grated parmesan cheese. Or, add other herbs to butter mixture.   Grandmother Terrell’s Corn Bread 375° 35 minutes   1 cup flour 1 ½ cups cornmeal 1 egg 1 tsp salt buttermilk oil   In a large bowl mix together flour cornmeal and salt. Add egg, ¼ oil (it tastes best with bacon grease) and buttermilk. Mix together. Start with 1 cup of buttermilk and add more until the batter is the consistency of a cake batter made from a box mix.  Place about two tablespoons of oil in a seasoned medium sized iron skillet and heat on a stove burner until oil is hot and a very tiny bit of batter sizzles when dripped into the skillet. Pour batter into the hot skillet and place skillet in the oven. Bake 35 minutes at 375° or until toothpick comes out clean.   Breakfast:   French Toast Casserole   1 loaf cinnamon raisin bread 6 eggs I cup milk 1 tsp vanilla butter powdered sugar   Mix eggs, milk and vanilla together in a bowl. Break or cut the entire loaf of bread into bite size pieces. Place the bread in a buttered or greased  9x13 baking dish or pan (You can use a disposable roasting pan if taking to a potluck brunch).  Pour the egg mixture over the top of the bread, making sure it is covered with the mixture, cover with foil or plastic wrap and place in the frig over night.  The next morning remove the cover, put small dollops ( little pieces) of butter over the top and then  bake in the oven at 375° for 35 minutes or until done and slightly browned on top. Remove from the oven and sprinkle with powdered sugar and serve with syrup and bacon or sausage if you like.     Soups:   Bean Soup   Purchase a pound bag of dry beans (15 beans, pinto, navy etc.) Wash the beans, picking out and throwing away any that have holes in them or that look weird. Put in a large pot, cover with water and add 2 tablespoons of salt. Mix so salt is dissolved. Let stand over night. The next morning drain and add 2 quarts of fresh water. Add 3 or four ham hocks bring hocks and beans to a boil. Cover and reduce heat to simmer and cook for 3 hours, stirring occasionally to make sure beans are not cooking dry. After three hours remove hocks. Set aside on a plate to cool.   Add:   1 large onion, chopped 1 tsp. chili powder or Creole seasoning 1 to tsp. crushed or chopped garlic salt and pepper to taste   Simmer 1 hour.  While beans are simmering, remove the skin from the ham hocks and remove the meat from the bone. Chop the meat into small pieces and add to the beans. After 1 hour add the juice of one lemon. Simmer 30 minutes more. Serve with a mixed green salad and corn bread or garlic bread if preferred.   Salads:   Salads can be a combination of many things, as basic as a quarter of a head of lettuce served with a few cherry tomatoes on a salad plate.  Be adventurous.   Basic Mixed Green Salad   Lettuce Tomato Bell pepper Green onions Celery   To prepare the head of lettuce, remove the outer leaves. To remove the core or heart: take the head of lettuce in both hands and bang the bottom of it (where the root was) sharply against the counter top. If done hard enough it will be easy to pull the core/heart out from the bottom. Wash in a bowl or pan of water with 2 tablespoons of vinegar and drain in a colander.  It is best to break the lettuce apart with your hands. Cutting the lettuce with a knife bruises the leaves and increases wilting and browning before the salad is used. In a large bowl, break the lettuce into pieces that will be relatively easy to eat.  Lettuce will turn brown if cut with a knife so even if not using the entire head, just tear off the amount needed for the salad. Wash and core the tomato and bell pepper. Slice each over the lettuce. Clean the green onions well. Cut the root off and the first layer and trim the ends of the greens. Wash in vinegar water. and cut into thin slices and add to the other salad mix. Clean and wash the celery and slice thinly. For added variety add chopped broccoli, parsley, coriander, sliced radishes, thinly sliced apple, grapes, sliced red bell peppers, peperoncini, instead of green onions use sliced red onions or other vegetables of your choice. Toss vegetables lightly and garnish with croutons, real bacon bits, chopped boiled eggs, and shredded mozzarella or Monterey jack or a cheddar cheese. When the salad becomes this elaborate …it can be a meal.   Poultry:   Garlic Chicken Bake  … Aunt Gene’s 350° oven 45 minutes This is very good and almost like fried chicken!   3 lbs chicken 1 cup whole milk or buttermilk 1 egg 1 cup flour 1 tsp. salt 1 tsp. black pepper 1 tsp garlic powder 1 tsp celery seed 1 tsp dry oregano butter   You will need a baking pan 9 x13 or a cookie sheet, one plastic gallon bag, one bowl, one measuring cup, measuring spoons, tin foil and paper towel. Use one whole chicken that has been cut up or use 3 lbs of chicken breasts, thighs, legs, or whatever combination preferred. Wash chicken and place on paper towels to drain. In a bowl mix together the egg and milk. In the plastic bag, mix together all dry ingredients. Close the bag and shake to mix ingredients. Either use butter to grease the bottom of the pan or cover the bottom with foil. Dip each piece of chicken in the egg and milk mixture and put in the plastic bag with the dry ingredients. Close the bag and shake vigorously until the chicken is coated in the flour and seasoning mix. Place the coated chicken in the prepared pan or on the cookie sheet.  Each piece can be done separately or all at one time. Put small amounts of butter on each piece of chicken. Place a piece of foil over the chicken to form a ‘tent’ and place in the oven at 350° and bake for 45minutes. At 30 minutes remove the foil to allow chicken to brown. Chicken is done when stuck with a fork and the juices run clear. Depending on the oven it may take one hour. Crock Pot Meals: After years of consideration.... a crock pot is one MUST have for the kitchen.  We all know that when you are working, going to school, or if you're older and have a family growing that it's very hard to have the time or energy to prepare a filling and nutricious meal. Crock pots are the way to go if the above sounds like you! So, here are a few favorites that can help to give you ideas. Beefy Vegetable Soup: 1/2 - 1 pound of beef (this can be ground, chopped, or stew meat.  The choice is yours) 3 T (tablespoons) cooking oil (for meats except the ground beef) 1 large can of  vegetable juice or V-8 1 large can of whole tomatoes (I crush these with a gloved hand to break up a little bit) 4 medium sized potatoes ( or 6 small or 2 large ones) 1 bag of frozen broccolli  (cuts or spears) 1 bag of frozen carrots (sliced all ready! ) 2 t (teaspoons) garlic powder or salt salt & pepper (to taste) Meat Prep: If you are using ground beef  simply break up the meat into a skillet or frying pan.  Turn on the heat to medium and cook thoroughly till browned well.  Scoop the cooked meat with a slotted spoon to drain some of the fat and place into your crock pot. All other beef:  Put the cooking oil into the frying pan or skillet.  Add your beef.  Cook on medium heat until browned on ALL sides of the meat.  It does not have to be completely cooked as the crock pot will finish that for you.  Place your cooked beef into your crock pot. Potatoes: Rinse well.  You can peel or not peel which ever is your preference.  Cut the potatoes in half long wise and then cut each half into three or four wedges.  If the pieces seem a little large cut smaller but remember that the cooking process will cause the potatoes to crumble a little too. Add the potatoes to the crock pot. Now, Add all the other ingredients except the salt and pepper.  If you choose to use garlic salt remember to use less regular salt. Set your crock pot to the appropriate setting.  Most come with choices of 4, 6, and 10 hours.  If you are starting yours early in the morning before work then choose the longest setting.  If you are wanting to eat within the next 4-6 hours?  Simply choose the one best for you.  4 hours cooks faster with a higher heat and 10 hours cooks longer with a lower heat. This is wonderful with cornbread or over rice!  And serves 4-6. Feel free to add any vegetables that you prefer....It will only make this hearty soup even better. Almost Meat and Potatoes Soup: This soup has fooled many a die hard meat fan and child!  Even though there is NO meat in it at all convincing others is quite difficult! Get your Crock pot! 2 Family sized cans of Cream of mushroom soup 1 stick of butter or 6 tsp of margarine 2 small cans of sliced mushrooms 6-8 medium to large sized potatoes 2 cups milk 2 family sized cans worth of water salt & pepper to taste Rinse, peel and dice your potatoes.  Set aside. Add the mushroom soup to the crock pot and add the water. Stir well.  Plop in your butter ( sliced),  or margarine.  Add the milk, mushrooms and diced potatoes.  Cover and heat for 4-6 hours.