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Oven Baked Brisket1 - 10 - 15lb brisket 2 - Cups of water Black Pepper Salt Preparation: Remove Brisket from wrapper and wash. Place brisket in large roasting pan(fat side down). pour two cups of water over brisket and sprinkle liberally with black pepper and salt. Cover pan with heavy duty foil and place in preheated oven at 350 degrees for 2 1/2 to 3 hours or until meat fork inserted in small end twists easily. Remove from oven and let set for twenty minutes. Place brisket fat side up and take knife and scrape fat off. Turn brisket over and slice to desired thickness,slicing cross grain. Place slices carefully in serving dish. Take drippings in roasting pan and reheat adding enough cornstarch to thicken the mixture. Season with salt and additonal pepper to taste. Pour mixture over sliced brisket. Serve with mash potatoes and corn and hot biscuits. Posted: Monday 27th September 2004, 12:02 PM Granddad's special baked salmon1 3-4 lb whole Atlantic salmon 3 green onions (fresher, the better!) 1 or 2 whole Polish dill pickles Salt Fresh-ground black pepper 2 or 3 pats butter Juice of one lemon (optional) Remove head, fins, innards, and tail from the fish. make a slit along the back from one end to the other, same along the belly. Make 3 equally-spaced diagonal slits across each side. Wash fish well. Remove any bad leaves from the green onions, wash well, cut about 1/2 of the green part off and set aside. Split the onions lengthwise and set aside. Slice the pickles lengthwise into 1/8 inch slices and set aside. Salt and pepper the fish inside and out. Spread about 1/2 the butter inside the cavity of the fish, then place the pickle slices and the split green onions inside the cavity, reserving several pickle slices. Place fish on a long piece of aluminum foil, butter the top side, and top with the onion tops and the reserved pickle slices. Bake at 350 degrees for 45 minutes to 1 hour. I served mashed potatoes and freshly-cooked spinach with this; but that's 'cause of my grandkids. I normally would consider serving it with a baked potato and a good salad. Tartar sauce or seafood cocktail sauce works well with the fish; but a more exotic sauce (perhaps based on a Bearnaise sauce) might also fit. Posted: Sunday 26th September 2004, 1:31 PM Old-fashioned sausage gravy2 tbsp flour (heaping) 2 c. milk 1/2 tsp salt 1/2 tsp fresh-ground black pepper Fry sausage until done, breaking it up fine. Add flour, salt, and pepper, stirring until flour has absorbed all the sausage drippings (if there is dry flour, add enough butter to wet it). Stir and cook for a minute or so; then stir in the milk, a little at a time (*tip*...if you use a wire whip, you won't have lumps). Cook and stir until gravy boils. If gravy is too thick, add more milk. Taste and adjust salt and pepper. Serve over hot homemade biscuits. Yummy! Posted: Sunday 11th April 2004, 8:51 AM SAUSAGE AND CORN1 (No. 2) can whole kernel corn 1/2 green pepper 1 1/2 c. cracker crumbs Medium White Sauce (1 Cup): 1/4 c. oleo 1/4 c. flour 2 c. milk Cut sausage in 1/2 inch lengths; mix with corn and chopped pepper. Season to taste. Make sauce by melting oleo and adding flour and milk. In a baking dish, place layers of crumbs, corn mixture and sauce. Top with crumbs and slices of sausage. Bake at 350 degrees for 20 minutes. Posted: Wednesday 24th December 2003, 9:40 PM GERMAN DINNER IN A DISHthinly 6 medium potatoes, peeled and sliced thinly 1 lb. 1 oz. can creamed corn 1 tsp. parsley flakes 1 1/2 tsp. salt pepper to taste 1 1/2 c. milk Grease a casserole dish with butter. Mix creamed corn, parsley flakes, salt, pepper and milk together in a separate dish. Start casserole by placing a layer of potatoes on bottom of dish. Then a layer of smoked sausage, then a layer of the creamed corn mixture, continue this method until dish is full. Bake in a preheated 375 degrees oven for 1 hour or until potatoes are tender. Garnish with parsley. Posted: Wednesday 24th December 2003, 9:20 PM SMOKED SAUSAGE JAMBALAYA1 lb. Hillshire Farm smoked sausage or Polska kielbasa, cut into 2-inch pieces 1 medium onion, chopped 1/2 c. chopped green pepper 1/2 c. sliced celery 1 can (8 oz.) tomatoes 4 drops hot pepper sauce 1/4 tsp. pepper Cook rice according to package directions. While rice is cooking, coat inside of large skillet with new butter flavor Pam cooking spray. Heat skillet over medium heat. Add sau- sage, onion, green pepper and celery and saute until vegetables are tender. Add tomatoes, hot pepper sauce and pepper. Drain cooked rice and stir into sausage mixture. Cook over low heat, stirring frequently until thoroughly heated. Makes 4 to 6 servings. Posted: Wednesday 24th December 2003, 9:14 PM Granddad's Mexican riceIn a large skillet (frying pan) for which you have a cover: Melt 3 Tbsp butter Add 1 cup dry rice Stir over med-high heat until rice just starts to take on some color Add 1 cup tomato sauce and one cup water (big secret to making rice...1 part rice to 2 parts liquid) Stir in: 1/2 cup chopped onion 1/4 cup chopped Bell pepper (optional) 1-2 cloves garlic, chopped 1 tsp salt 1/4 tsp freshly-ground black pepper 1 tsp ground cumin (comino) Bring to a boil, reduce heat slightly and cook for 5 minutes, stirring frequently. Cover, reduce heat to low, and allow to steam for 40 minutes. You can substitute jalapenos for part/all of the Bell pepper if you and your guests like spicy.
Granddad's Biscuits
3 cups all-purpose flour
No Recipe-Just a TipPosted: Thursday 26th October 2006, 11:13 AM Crispy Fried Frog Legs1/3 cup lemon juice crushed ice 1/3 cup milk 2 eggs -- separated 2 teaspoons vegetable oil salt and pepper 2 cups all-purpose flour vegetable oil for deep frying Wash frog legs thoroughly. Place in a large bowl; sprinkle with lemon juice, and cover with crushed ice. Refrigerate 1 to 3 hours. In a small bowl, whisk together milk, egg yolks, and 2 teaspoons oil. Beat egg whites until stiff; fold into milk and egg yolk mixture. Sprinkle frog legs with salt and pepper; dip each in milk-egg mixture, then dredge in flour. Heat vegetable oil in a deep-fryer or skillet to 375°. Fry frog legs until golden brown. When you remove the frog legs transfer to paper towels to drain. Serves 4 to 6. Posted: Tuesday 17th May 2005, 12:33 AM Baked BeansIngredients: 4- 15oz. cans Van Camps Pork and Beans 1-cup chopped green peppers 1-cup chopped onion 1/2 bacon(fried & crumbled) 1/2 cup brown sugar 1/2 cup Grandma's Molasses Preparation: Open and drain all juice off of pork & beans. In the skillet that the bacon was fried in, add onion an green pepper and saute. Add crumbled bacon and rest of ingredients and mix thoroughly. Pour bean mixture into baking dish and place several pieces of uncooked bacon on top of beans. Place dish in preheated 350 degree oven. Bake until bacon is cooked. Approximately 30 min. Remove from oven and let set for 30 minutes. Posted: Monday 27th September 2004, 3:12 PM Pinto Beans DeluxeI use Brown's Best pinto beans. Ingredients: Bag of Brown's Best Pinto beans 1-Can of stewed tomatoes 1/2 lb of slab bacon 1-Medium onion (diced) 1-pkg onion soup mix Preparation: Check the desired amount for rocks and foreign objects. Wash and re-wash. Place in slow-cooker and cover with enough water that they will not dry out. Add onion soup mix. Cut bacon into small pieces and add to beans. Add diced onions and stewed tomatoes. Cook in slow cooker until beans are tender. Salt to taste. Enjoy! Posted: Monday 27th September 2004, 12:31 PM Smoked BrisketIngredients: 1- 10-15 lb brisket 1- Smoker/grill 1- Small bottle of Mrs. Dash original blend 1- Small bottle of Lawery's or Seasoned salt 1- Small bottle of garlic powder. Heavy duty Aluminum foil Preparation: Remove brisket from wrapper and wash and place on pan. sprinkle seasoned salt, garlic and Mrs. Dash liberally over the brisket. Rub into brisket. Place brisket on smoker or grill which is capable of smoking for 2 1/2 to three hours. Remove and place on heavy duty foil. I make an X out of two pieces and wrap tightly. Place in preheated oven for at least two hours. Check tenderness by inserting meat fork in small end of brisket. It is tender when the fork can be twisted and the meat separates. Remove from oven and let stand for at least 20 minutes. Slice to desired thickness. Serve with your choice of BBQ sauce. Enjoy!!!!!! Posted: Monday 27th September 2004, 12:22 PM Beer BratsIngredients: Johnsonville Brats 2 - med sliced onions 2 - 3 cans of cheap beer Preparation: Grill Brats either in a skillet or outdoors on a grill until browned.(Don't over cook!) Meanwhile, take the beer and pour in pan with onions sliced to desired thickness. Bring to boil and reduce heat. When brats are ready, place in the beer bath. Simmer about 10 minutes after bringing back to boil. Serve on buns with mustard and the cooked onions. Wonderful!!!!! Posted: Monday 27th September 2004, 12:10 PM |
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Oven Baked Brisket Granddad's special baked salmon Old-fashioned sausage gravy SAUSAGE AND CORN GERMAN DINNER IN A DISH SMOKED SAUSAGE JAMBALAYA Granddad's Mexican rice Granddad's Biscuits No Recipe-Just a Tip Crispy Fried Frog Legs Baked Beans Pinto Beans Deluxe Smoked Brisket Beer Brats |