Published On: Wed, Jul 9th, 2014

What’s Cookin’?

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Broccoli Salad

1 bunch broccoli

1 bunch cauliflower

8 strips bacon, fried crisp

1/3 cup chopped onion

2 hard-boiled eggs

Prepare the salad ingredients and place in large bowl.

Dressing

1 cup salad dressing or mayonnaise

1/3 cup sugar

2 Tbsp. vinegar

Mix dressing ingredients together and pour over salad.

 

Joyce Varner, a former school cook from Durbin shares these recipes:

 

Maple Glaze for Ribs (or Chicken)

3 pounds ribs, cut in serving size

Start baking the ribs while you make the glaze.

1 cup maple syrup

3 Tbsp. catsup

2 Tbsp. soy sauce

1 Tbsp. mustard

1 Tbsp. Worcestershire Sauce

1 tsp. chopped garlic

1/4 cup chopped onion

Mix all ingredients together and pour over the ribs after they are partially cooked.

Put them back in the oven and bake until tender.

This is Real Good!

 

Fried Green Tomatoes

Batter:

1 cup cornmeal

1 Tbsp. Sugar

Pinch Pepper

1/2 cup flour

2 tsp. baking powder

1 tsp. salt

1 cup milk

Combine all ingredients and stir until thorughly mixed.

Batter should be smooth and thick.

To fry:

Slice 6 to 8 green tomatoes

Heat 1/2 cup shortening and 1/3 cup bacon grease.

Drop tomatoes in batter, then fry in shortening and bacon grease.

Drain on paper towels.

 

Creamed New Potatoes and Peas

8 to 10- small new potatoes

Milk (enough to cover potatoes)

3 tsp. flour

1 tsp salt

1/4 cup butter

1 cup peas

Peel and wash potatoes.

Boil in salt water until soft.

Cook peas until tender.

Pour water off of potatoes and peas.

Turn heat to low.

Mix flour, milk and butter.

Pour over potatoes and peas and cook until mixture thickens a little.

 

Enjoy!

If you have any questions or comments, you may contact me at 304-799-4757.

Louise

About the Author

- The Pocahontas Times can be contacted at 304-799-4973 or e-mail Jaynell Graham at jsgraham@pocahontastimes.com. For website questions please contact Chris Kincaid at chris@pocahontastimes.com