Our Grandmothers' Recipes

2 lb cleaned and deveined shrimp 2 TBS butter 1/2 tsp salt Dash cayenne pepper 3 TBS dry vermouth 1 1/2 TBS lemon juice Cook shrimp in butter until just pink.  Add remaining ingredients and cook at high heat about 2-3 minutes, stirring constantly.

1 1/4 lb ground round 1 large onion, chopped 1 1/2 sticks celery, chopped 1 small green pepper, chopped 1 small pkg frozen spinach 3 eggs salt, pepper & garlic Brown meat and cook spinach, onion, celery and green pepper in oil.  Add to meat.  Add eggs and cook until eggs are done.  Top with grated Parmesan cheese.

1 1/2 lb ground beef 1 small can whole kernel corn 8 oz cream cheese 1 can cream of mushroom soup 1 small jar pimiento 1 pkg noodles, cooked tender 1 large onion, chopped 1/2 c milk Cook meat until it falls apart.  Add other ingredients. This is where the recipe ends but after doing some research, other recipes say to put it in a casserole dish and bake until bubbly (300-350 for about 30 minutes).

1 1/4 lb ground beef 1/2 c onion 1 TBS Worcestershire Sauce 1 TBS mustard 2 TBS vinegar 2 tsp sugar 1/2 c ketchup salt & pepper to taste 1 can Uncle Williams Pork & Beans, optional Cook ground beef until done (but not brown) with onion.  Add all the rest and cook over low heat in covered pan for 15 minutes.

2 or 3 slices of bacon 2 c okra, chopped 1 onion, chopped 2-4 fresh or 1 can tomatoes can use 1/2 can Rotel cooked rice Fry bacon and set aside.  Fry okra and onion until limp.  Mix with other ingredients and serve.  Goes well with cornbread. 

2 fryers, boiled and deboned chicken stock 4 onions, chopped 2 large green peppers, chopped 2 (no. 2) cans bean sprouts 1 small can water chestnuts 1 can bamboo shoots 1 can sliced mushrooms corn starch hot sauce and soy sauce to taste garlic powder to taste Braise all fresh vegetables.  In fry pan, add cut up chicken to vegetables.  Add chicken stock to cover.  Simmer 30 minutes or so.  Slightly thicken with corn starch.  Serve with cooked rice.

1 lb peeled crawfish tails and fat 1 stick margarine 1 medium onion, chopped 1/2 bell pepper 2 cloves garlic, minced 1 TBS paprika 1 TBS finely chopped parsley and onion tops 2 c water salt and pepper to taste Melt margarine and fat in deep, thick frying pan.  Add onions, bell pepper and garlic to pot.  Saute for at least 10 minutes.  Season crawfish tails with salt, pepper and paprika.  Add to other ingredients and add 2 c water.  Stir and cook slowly for about 40 minutes (add more water if needed).  Serve on boiled rice and sprinkle with onion tops and parsley.

3/4 lb ground round steak 1/3 lb ground lean pork 1/2 onion 1/2 c bread crumbs 1 tsp salt 1/4 tsp allspice 1/4 tsp nutmeg 1/4 tsp cloves 1/4 tsp pepper 1 egg 1/2 c milk Grind together twice the beef, pork and onion.  Combine crumbs and seasoning.  Add to meat mixture.  Mix thoroughly.  Beat eggs slightly; add milk.  Add to first mixture.  Shape into small balls and brown well in small amount of fat.  Put balls in a casserole and make a thin gravy by adding flour and water to the fat in the skillet (3 TBS fat, add 2 TBS flour and mix; add about 1 1/2 c water).  Pour over balls and bake about one hour at 370 degrees.  Serve with mashed potatoes or noodles.

4-5 pound brisket seasoned salt garlic salt meat tenderizer 4 TBS Worcestershire sauce 1/2 bottle liquid smoke Salt meat on both sides.  Put in a baking pan and add Worcestershire sauce and liquid smoke.  Cover and put in fridge for 24 hours.  Bake covered at 225 degrees for 8 hours.  Chill overnight.  Reheat in oven.

2 TBS all purpose flour 4 TBS oil 1 c onions, finely chopped 1 c celery, chopped salt to taste pepper to taste garlic powder to taste 1 1/2 pound raw, cleaned shrimp 1 can tomato sauce 1 can Rotel 1 TBS sugar 1 c green onions, chopped 4 c water Make a roux with flour and oil.  Add onions and celery; wither.  Add tomate sauce, Rotel and green onions.  Add water and simmer.  Put all in blender and mix.  Return to heat.  Add shrimp; cook 15 minutes.  Cover and let stand.  Serve over rice. Note from Melanie: This picture might not be an accurate representation just because I prefer less liquid in my servings but there was plenty.  Also, I didn't feel like getting the blender or food processor out so I left the chunks in mine.

8 chicken breast halves 1/3 c flour 1 tsp salt 1/8 tsp pepper 1/3 c cooking oil 1/2 tsp celery seed 1/2 c thinly sliced onion 3/4 c fresh orange juice or 1/4 c frozen orange juice concentrate plus 1/2 c water 1 unpeeled orange, cut in 8 wedges Wash and dry chicken breasts. Combine flour, salt and pepper in small paper bag. Put in chicken, a few pieces at a time and shake to coat evenly. Heat oil in heavy skillet; add chicken; sprinkly with celery seed. Brown on both sides over low heat. Remove chicken and place in 2 quart baking dish. Cook onion in same skillet until tender. Add orange juice and bring to a boil to loosen brown particles from skillet. Pour over chicken. Arrange orange wedges over chicken in baking dish. Cover and bake in 300 degree oven for 1 hour. Reduce heat to 250 degrees and bake for an additional hour or until chicken is fork tender. Serves 4 - 6.

2 eggs, beaten 2 lb ground beef 2 c bread crumbs 3 TBS onion flakes 1/4 c minced green pepper 2 TBS horseradish 1 TBS salt 1/4 c milk 1/4 c catsup 1 tsp dry mustard 1/2 c ketchup Add eggs to meat. Except ketchup, add remaining ingredients. Shape into a loaf in a greased loaf pan. Spread with 1/2 c ketchup. Bake in moderate oven (400 degrees) for 40 minutes. Serves six.

1 1/2 lb round or rump beef, 1 1/2" thick 2 TBS flour 1 tsp salt 1/8 tsp pepper 2 TBS vegetable oil 1 1/2 c canned tomatoes 3 large onions, thinly sliced 1 stalk celery, diced 1 clove garlic, minced 1 TBS A-1 Steak Sauce 1/4 c raisins (optional) Trim excess fat off meat. Combine flour, salt and pepper. Lay beef on bread board, sprinkle with half of flour mixture. With rim of a saucer, pound flour into it. Turn over, and pound remaining flour into other side. Heat salad oil in a heavy skillet on medium high. Brown meat well. Add rest of ingredients. Stir well, cover, simmer 1 3/4 - 2 hours or until meat is tender. Skim off fat if necessary. Makes four servings. Serve with sauce around it.

Decrust 4 slices of bread. Butter both sides and put in bottom of 9x9 pan. Mix 5 beaten eggs with 1 1/2 c milk, 1 tsp dry mustard, 1 tsp salt, 1/2 tsp minced onion. Pour liquid over bread. Mix in sausage, ham or bacon. Scatter 1 c grated cheese over top. Refrigerate 4-6 hours or longer. Cook 30 minutes at 350 degrees until cheese is melted.