GRANDMA'S RECIPES

MAIN DISH

Crawfish Pie

Pie dough enough for 4 individual pies (or 2 large)
1/2 C crawfish tails; crawfish fat and water to make 2 cups
3 Tbsp. cooking oil
1 medium onion, chopped fine
2 Tbsp. butter
1/4 C. chopped celery
Salt and red pepper to taste
1 clove garlic, mashed
Pinch thyme
1/3 C tomato sauce mixed with 1/3 cup water
Pinch nutmeg
1 Tbsp. green onion
4 Tbsp. cornstarch
1 Tbsp. parsley

Cook onion, celery, and garlic in cooking oil,
stirring until tender. Dish out half the cooked mixture.
To the mixture, add tomato sauce, water, and crawfish fat,
cook over medium heat and when it boils, slowly add
cornstarch and water stirring until sauce thickens, season
with nutmeg, thyme, red pepper and salt to taste; set aside.
To the remaining cooked onion mixture in a saucepan add
crawfish tails, butter, cook 2 to 3 minutes.Combine sauce,
crawfish, green onion and parsley. Cook, then pour into 4
pastry lined pie plates, equally divided. Wet edges of
under crust, cover with uppercrust. Press edges together,
prick with a fork. Bake in a 450 degree preheated oven 5 min.
reduce heat to 400 degrees and bake about 15 minutes longer.

Easy Shepherd's Pie
1 lb. ground beef
1 medium onion, chopped
1 can (10 oz.) cream of mushroom soup or tomato soup
1 can whole kernel corn, drained
2 c. mashed potatoes
1 cup grated cheese (optional)

Brown ground beef and onion and drain. Add cream of
mushroom soup. In baking dish layer ground beef, corn and
mashed potatoes. Bake at 350 degrees for 20 minutes. 4 servings.

Salmon Patties

1 can of pink salmon
1 egg
1 /2 Cup fresh bread crumbs
1 teaspoon Seasoning Salt
salt and pepper to taste
Vegetable Shortening for frying
Pick any bones out of salmon.In a mixing bowl, beat egg
and add salt, pepper, Old Bay, bread crumbs and salmon.
Gently mix until just combined.
Drop mixture by large spoonfuls into the hot shortening and
press flat with a spatula.Cook until golden brown on each side,
about 3 to 5 minutes.

Spicy Kielbasa

1 cup brown sugar
6 tbsp. spicy mustard
1 small sweet onion, finely chopped
2 pounds smoked kielbasa

Chop the onion and sauté in a small amount of
olive or vegetable oil until browned. Combine the
sugar and mustard and place in the crockpot. Cut
the kielbasa into one inch thick slices and add to
the crockpot. Stir to coat.Cover and cook on low
heat 2-1/2 to 3 hours, stirring occasionally.
Serves 6.

Chicken Pot Pie
1 chicken, cooked in water with celery
and onion and boned (reserve broth)
1 (8 oz) pkg. frozen peas and carrots, boiled 3 min.
3 potatoes, peeled, cubed and cooked

Sauce:
1/2 stick margarine
1/3 cup flour
1 pint chicken broth
1 can Cream of Chicken Soup
1 cup milk
Melt margarine and stir in flour. Stir in chicken broth.
Cook until thickened. Stir in soup and then milk.

Topping:
1 cup self-rising flour
1 stick margarine, melted
1 cup milk

Place chicken, vegetables, eggs, in large
baking dish, making two layers. Pour sauce on top.
Mix together topping ingredients and spoon or pour on
top. Bake at 375 for 30-45 min. until topping is golden.

Tuna Casserole

8 oz. egg noodles
1 10-oz. pkg. Frozen peas
1 8-oz. can cream of mushroom soup
1 cup milk
1 12-1/2-oz. can tuna, drained
1/2 cup plain or seasoned bread crumbs tossed
with 3 Tbsp. melted butter
(OR 1/2 cup crushed Ritz crackers
tossed with 3 Tbsp. melted butter)

Heat the oven to 375 degrees with the rack in the
center position. Grease 1 medium to large
baking dish, or two smaller dishes. Cook the noodles
according to the directions on the package, but shorten
the cooking time by 2 minutes. Drain the noodles and
combine with the peas,soup and milk. Mix tuna with a
fork to break it up and add it to the noodles. Mix
and spoon into pan. Sprinkle the crumbs over
the top and bake for 35 minutes or until hot.

Old Fashioned Spicy Baked Beans

1 1/2 pounds ground chuck
1 cup chili sauce
2 large cans pork and beans or baked beans
1 large sweet onion
1/2-1 cup brown sugar

Brown ground beef and drain well. Dice onions and
cook in a little oil until they are soft. Add all the
ingredients together into a casserole dish. Bake at
350 degrees for 1 hour.

GRANDMA'S SOUTHERN FRIED CHICKEN

1 Whole Chicken (cut up)
1/2 c. milk
1/2 c. water
1 1/2 tsp. Salt
1/8 tsp. Pepper
1 c. Flour
1 tsp. Paprika

Mix milk and water. Dip pieces in mixture.
Place dry ingredients into a plastic or paper bag.
Put dipped chicken pieces into bag and shake.
Fry on both sides until brown.
Simmer in covered pan on low heat for about 35 min.
(or until chicken is no longer pink inside).
Remove lid and turn up heat to continue browning,
and to make chicken crispy.

OLD WEST CHICKEN & DUMPLINGS

Boil whole chicken in water until tender.
Remove chicken from bones. Put chicken
in pan and add 4 cups of the broth.
Bring to a boil. Make dumplings.

DUMPLINGS

1 1/2 c. flour
3 tsp. Baking Powder
3/4 tsp. Salt
1 tbs. Oil
3/4 c. Milk

Mix ingredients together.
Drop by teaspoon-full into boiling liquid.
Cover pan and cook for 15 min.

HASH

1 chopped onion
1 chopped green pepper
2 tbs. Margarine
1 lb. Ground Beef
2 c. canned tomatoes
2 tsp. Chili Powder
1/8 tsp. Pepper
1/2 tsp. salt
1/2 c. uncooked rice

Melt margarine in pan. Add onion and green pepper.
Fry on medium heat until onions are translucent (clear).
Add ground beef (cooked and drained).
Add tomatoes, chili powder, pepper, rice and salt.
Pour mixture into a lightly greased baking dish.
Bake at 350 degrees for 50 min.

BEAN BURGER

2 pounds of hamburger
1 small onion-chopped
2 cans pork n beans
Brown sugar
Catsup
Mustard

Brown hamburger and onion until done. Drain off fat.
Mix pork & beans. Add remaining ingredients to taste.
Heat through.

Basic Masa Dough for Tamales

Ingredients:
1 8 oz. pack corn husks
3 lbs. fresh masa
1 lb. vegetable shortening or lard
2 cups meat stock
1 tbsp. salt
1 tsp. baking powder

Directions:
Soak corn husks in warm water.
In a mixer bowl, beat shortening or lard
until light and fluffy. Add salt and
baking powder and mix. While beating continuously,
add a little masa at a time, then add stock
a little at a time.
Drain the softened husks and separate.
Spread about 1/2 cup dough onto each husk.
Place about 1/4 cup filling in the center
and roll the tamale shut, then fold up the
bottom where the husk tapers down.
Wrap the tamales in foil or tie them
shut with strings at both ends.
Place tamales standing up into a steamer
and steam for 1 hour.
Make sure the steamer never goes dry
or the tamales will burn. Check immediately
after steaming to make sure they are done.
If it is done, it will hold its shape and
will not stick to the husk.
Makes 24 tamales.

Red Chili Tamales

Ingredients:

Shredded Beef or Chicken and broth

Ingredients:
5 lbs. lean meat
2 medium onions, quartered
2 carrots, halved
1 stalk celery, halved
Water

Chili Mixture

Ingredients
3/4 cup mild chili powder
1 1/2 Tbsp. hot chili powder
3/4 cup lard
1/3 Tbsp. black pepper
4 cups canned red chili sauce
3 lbs. beef, shredded
1/3 Tbsp. garlic powder
4 cups black olives, coarsely chopped
1 1/3 cups flour
1/3 Tbsp. salt
1/3 Tbsp. oregano

Masa Mixture:
3 cups masa
3/4 cups lard, melted
1/4 cup baking powder
1/2 Tbsp. salt

Tamale Ingredients
1 lb. (approx. 1 doz.) corn husks
12 12"x12" sheets waxed paper

Directions:

Shredded Meat & Broth Instructions

Combine all ingredients in a large pot
and add water to 2 inches above meat.
Boil until meat is tender.
Strain water and save for broth.
When meat is cool, shred by hand.

Chili Mixture:

Mix broth with both chili powders
and add rest of ingredients. Simmer for
1 hour and let cool. Makes enough filling
for several dozen tamales. You can freeze them.

Masa Mixture:
When ready to make tamales, combine masa,
lard, baking powder and salt. Beat with an
electric mixer. If mixture is too thick,
add chili sauce or broth to moisten.

Tamale Directions:
Select large corn husks or combine two
smaller husks. Spread 3 or 4 Tbsp. of masa mix
across husk, leaving about 1 1/2 inches of pointed
bottom exposed. Fold 1 1/2 to 2 inches of one
side of the husk toward the center and roll
tamale from that side to the other. Some of the
husk will roll into the masa. Fold the husk end up
against the outside of the tamale. Wrap in waxed paper.
Steam prepared tamales (in waxed paper) for 45 minutes.
You can freeze and reheat using same method.

Makes 1 dozen.

Green Corn Tamales

Ingredients For tamale:
5 lbs. masa
2 27 oz. cans cream corn
3/4 gallon lard
12 oz. water
12 tbsp. salt
Corn husks
Cheese for topping

Filling:
5 lbs. long green chiles
5 tomatoes
1 yellow onion (diced)
1 tbsp. salt
1 tbsp. pepper
1 tbsp. garlic

Directions:
For Tamales: In a mixing bowl, combine all
ingredients except corn husks and cheese until
incorporated.

Filling:
Roast and peel chilies. Roast tomatoes in a skillet;
let cool then peel off skin. In skillet,
add chilies, onion, tomatoes, salt, pepper and garlic.
Remove from heat and let cool. In a mixing bowl,
hand-crush your cooled chile mixture. Select
your corn husk and spread 4 tbsp. of the masa
mixture across top of husk. Place chile mixture
over masa and top with a little bit of cheese. Fold over
and pull up bottom. Steam in wax paper for 50 minutes.

BOILED DINNER

3-5 lb. Corned Beef or Ham
6 carrots (cut up)
6 Onions (cut up)
5 Medium Potatoes (cut up)
1 Head Cabbage (cut in sections)

Put meat in saucepan. Cover meat and carrots with water.
Cover and simmer for 2 hours. Add onions and potatoes.
Cook for 30 min.Add cabbage and cook for 15 min.

PASTA

4 eggs
3 cups flour

For Colored Pasta
Green-add spinach
Red-add tomato paste
Yellow-mix saffron into eggs
Orange-purred carrots

Mix eggs. Put flour on a board.
Make a well in the middle of
the flour. Mix eggs into flour.
Turn on to a board and
knead for 6 minutes. Let dough rest.
Cut dough in half.
Cover second half with plastic wrap .
Flatten dough and dust with flour. Feed dough
through pasta machine. Widest setting first.
When dough is smooth, use smaller setting.
Fold over each time you put in pasta machine.
Cover with plastic until ready to use.
Cut out the noodles.
Using blades of a pasta machine,
cut dough into 1/4 inch
wide strips, feed one end of a
sheet of dough through blades,
holding other end straight up
from machine. Arrange strips accross
lightly flowered cookie sheets.
Let the strips dry for about 1 hr.

Makes 4 servings

Making Bowties- Make a
rectangle and scrunch in the center.

Ravioli- Make a long rectangle.
Add drops of filling on
half of the dough. Fold over dough.
Cut and seal.

Raviollini- Use a cookie cutter to make a round,
scalloped edge. Fold over.
Tortelloni- Cut pasta into squares
with a pastry cutter.
Put in filling. Fold on the diagonal
and press closed. Press corners together.

CHICKEN PASTA PLEASER

4 boneless chicken breast
(cut into stripes or bite size chucks)
1 can condensed chicken broth
1 10 oz bag small shell pasta
5 large ripe tomatoes, diced
1 lb broccoli, diced
5 cloves of garlic, minced
oregano and basil to taste
2 cups half & half
Parmesan cheese to taste
olive oil

In separate pan cook pasta until done and drain water. Steam
broccoli until tender. Cut chicken into stripes or bite size
pieces and brown in olive oil in large skillet. Add oregano &
basil, chicken broth and tomatoes, sauté for a few minutes.
Add in half & half, stir. Add cooked broccoli and pasta. Stir.

PORK CHOP RICE CASSEROLE

6 Pork Chops
1 c. uncooked rice
2 cups bouillon or water
Garlic, Salt, Pepper to taste

Place pork chops in casserole dish.
Sprinkle with salt and pepper.
Sprinkle rice around pork chops.
Pour bouillon or water over it all.
Cover and bake at 400 degrees for 1 hour.

SLOP

2 pounds hamburger
1 small onion
4 cups cooked rice
3 Eggs
Whorchester sauce

Brown hamburger and onion until done. Drain off fat. Take
cooked rice and brown in butter until somewhat dried. Combine
with hamburger. Push ingredients to edges of pan and make a
open pit in the middle. Add eggs and scramble them,
when they are done, mix all ingredients together.
Add Whorchester sauce, salt and pepper to taste.
Continue to cook until hot.

MEAT LOAF

Three pounds of ground beef,three eggs, beaten with
three tablespoons of milk, one cup of
crushed crackers, 1/2 teaspoon of black pepper, 1 tablespoon
salt, mix, form into a loaf.
Add catchup to top of meatloaf. Bake 350 degrees 2 1/2 hours.

TOMATO MACARONI

Break macaroni in pieces three inches long and boil until tender.
Butter a baking dish, and place a layer of sliced tomatoes on
the bottom (or canned tomatoes);
add a layer of the macaroni, and season with salt,
pepper, and butter; add another layer of tomato,
and alternate layers. Place a layer of cracker crumbs on top,
with butter. Bake about thirty minutes, or until browned on top.

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