Well this will wind up 2008. I can’t help but wonder if yours went by as fast as ours did. It was both good and bad. Betty had heart surgery on the 12th of December, and she is up and going strong. I finally got our new smoker finished and used it four times. It worked well and looks good. Now it is up to me to make championship Bar-B-Q again. I will be going down in Alabama the 17th of January to be certified as a K.C.B.S. judge and in Georgia the 3rd of April and finish my judging to be certified with M.B.N. I plan on entering 3 or 4 contests that are close to home. I can’t foresee being able to get enough help that can afford to be off many 5 or 6 day stretches. Most of the teams are at least 4 people. I will be getting into all phases of Bar-B-Q’ing after the first of the year. And make each of you that are interested a great Bar-B-Q’er.
I have always been told that it was bad luck not to have Black Eyed Peas and hog jowl for New Year’s Day. I have no idea where that came from but I don’t want to take a chance on it. So here is what I will do.
It’s a must for New Year’s Day to be able to ward off bad luck, bring good luck and have a happy life. You must start off the New Year with hog jowl, black eyed peas, fried cabbage and hot buttered cornbread!!!
Get some smoked hog jowl
Black eyed pea’s - frozen, canned or dry (if dry soak overnight in water)
Head of cabbage
Onion
A bunch of green onions
In a cast iron pot (or whatever) put 1 Tablespoon of hog lard (or whatever). Cut jowl into 1 inch blocks when the lard starts to smoke drop in the meat cook until most of the grease is cooked out. Then dump in the peas and cover about 1 inch. Bring to a boil and then turn down to a good simmer. Cook until soft. When they are about done, add salt to taste.
Fried cabbage
Cut cabbage to about the size of a match folder. Chop some onion. Add a Tablespoon of hog lard to your cast iron skillet. Drop onion in first, stir a couple of rounds and add cabbage. Then add about 1/2 cup water and cover with enough heat to keep it steaming for about 10 minutes. Then remove the lid, cook the water all out, being careful not to burn.
Here’s wishing YOU the best of luck throughout the coming year,
DAVE
Tuesday, December 30, 2008
Friday, December 19, 2008
Fruit Cake
Fruit Cake - Unbaked
1 pound graham crackers
1 Cup pecans (toasted)
8 oz. seedless raisins
8 oz. candid mixed fruit
1 pound dried figs
1/2 Cup maraschino cherries
1 pint whipping cream
1 teaspoon rum flavor
1 teaspoon vanilla extract
Make crumbs of graham crackers. I place all of the fruit, marshmallows and nuts in food processor and cut to where the cherries are about 1/4 there size, but not too fine. Now add the vanilla and rum flavor. Then fold the fruit and cracker crumbs in. Whip the cream until it stands up good then fold it together. Now fold in the whipped cream.
I take a 5X4X9 loaf pan and line with aluminum foil that is large enough to seal it. When packed, I would use the back of a tablespoon to smooth the top.
You can lay a cloth on top with some rum on it and seal and place in the fridge for 24+ hours. When I serve, I slice about 1/4 inch thick and cut that piece in half. Then place a heaping tablespoon of whipped cream on one half then place the other slice on top with a heaping teaspoon of whipped cream in the center. Dust lightly with powdered sugar and sprinkles.
1 pound graham crackers
1 Cup pecans (toasted)
8 oz. seedless raisins
8 oz. candid mixed fruit
1 pound dried figs
1/2 Cup maraschino cherries
1 pint whipping cream
1 teaspoon rum flavor
1 teaspoon vanilla extract
Make crumbs of graham crackers. I place all of the fruit, marshmallows and nuts in food processor and cut to where the cherries are about 1/4 there size, but not too fine. Now add the vanilla and rum flavor. Then fold the fruit and cracker crumbs in. Whip the cream until it stands up good then fold it together. Now fold in the whipped cream.
I take a 5X4X9 loaf pan and line with aluminum foil that is large enough to seal it. When packed, I would use the back of a tablespoon to smooth the top.
You can lay a cloth on top with some rum on it and seal and place in the fridge for 24+ hours. When I serve, I slice about 1/4 inch thick and cut that piece in half. Then place a heaping tablespoon of whipped cream on one half then place the other slice on top with a heaping teaspoon of whipped cream in the center. Dust lightly with powdered sugar and sprinkles.
Thursday, December 18, 2008
Christmas Cookie Balls
Merry Christmas to You and Yours
ONLY SEVEN DAYS UNTIL CHRISTMAS !
This year has come and gone so fast. We did not put up very many lights this year because I did not have the time or help to do it. While it was nice weather, I worked on our Lil’ Red Barn Smoker because I could stand on the ground and do it by myself. I have spent the last two weeks running back and forth to the hospital and Drs offices. Betty had to be cleared by 4 or 5, then go to post op before her surgery that was last Friday. She had her aorta repaired. They went in and put in a (BOOT) ha! before she had a blowout.
She came home Monday and is up and going now. We do a little thing that is a lot of fun. We do a Twelve Days of Christmas where we each have a little something to open each day for twelve days. When I first started it, I got a clay flower pot and placed a small tree limb in it. I found a small bird and two plastic pears. At first she didn’t have the faintest idea what it was. I had to tell her that it was a partridge in a pear tree. If you could see it you would know why she didn’t. It is a lot of fun. I guess I could say that is the highlight of our gift opening. We place them in a gift bag at each side of our tree and we each pick a bag.
Last year we had 6 trees and this year only one. As I was picking out what ornaments that I was going to use, I placed the others on a table in a pile. When I backed off to look at our tree I looked at the pile. It was out of this world. So I placed a square table in the corner and raised the back corner 6 inches and clamped some Styrofoam around the edges and covered it with a Christmas tablecloth. I then piled the ornaments on it. I think it really looks good.
We have a 3 car garage that is finished as a party room. One end is in field stone with a fireplace and a band stand. Behind it is our test kitchen and pantry, and it is 10ft x 33 ft.
I have just finished making a batch of Christmas cookies. So here is the recipe:
Merry Christmas and a Happy New Year
BETTY –n- DAVE
The Country Cooks
------------------------
Cookie Balls
1- stick of real butter
1 box red velvet cake mix
1- 8 oz pack cream cheese
1/2 cup chopped nuts (I use pecans and toast them first.)
1- large egg
Have butter and cheese at room temperature and cream.
Add the egg. Mix then add nuts and mix. Now add the cake mix a little at a time. (NOTE: it will be stiff.) Place into a Zip-lock bag and refrigerate until chilled.
Preheat oven to 425 degrees Fahrenheit.
Spray baking sheet lightly with Pam. Then, with your hands now, pinch off a piece a little smaller than a golf ball and roll in your hands until round. Then roll in multi-colored sprinkles and place about 1 inch apart. Bake for 14 minutes. If you are going to ice them do it while they are HOT. If you do not want the nuts, leave them out.
It should make about 4 dozen cookies.
(Note) Better make a double batch, they will go fast!!
ONLY SEVEN DAYS UNTIL CHRISTMAS !
This year has come and gone so fast. We did not put up very many lights this year because I did not have the time or help to do it. While it was nice weather, I worked on our Lil’ Red Barn Smoker because I could stand on the ground and do it by myself. I have spent the last two weeks running back and forth to the hospital and Drs offices. Betty had to be cleared by 4 or 5, then go to post op before her surgery that was last Friday. She had her aorta repaired. They went in and put in a (BOOT) ha! before she had a blowout.
She came home Monday and is up and going now. We do a little thing that is a lot of fun. We do a Twelve Days of Christmas where we each have a little something to open each day for twelve days. When I first started it, I got a clay flower pot and placed a small tree limb in it. I found a small bird and two plastic pears. At first she didn’t have the faintest idea what it was. I had to tell her that it was a partridge in a pear tree. If you could see it you would know why she didn’t. It is a lot of fun. I guess I could say that is the highlight of our gift opening. We place them in a gift bag at each side of our tree and we each pick a bag.
Last year we had 6 trees and this year only one. As I was picking out what ornaments that I was going to use, I placed the others on a table in a pile. When I backed off to look at our tree I looked at the pile. It was out of this world. So I placed a square table in the corner and raised the back corner 6 inches and clamped some Styrofoam around the edges and covered it with a Christmas tablecloth. I then piled the ornaments on it. I think it really looks good.
We have a 3 car garage that is finished as a party room. One end is in field stone with a fireplace and a band stand. Behind it is our test kitchen and pantry, and it is 10ft x 33 ft.
I have just finished making a batch of Christmas cookies. So here is the recipe:
Merry Christmas and a Happy New Year
BETTY –n- DAVE
The Country Cooks
------------------------
Cookie Balls
1- stick of real butter
1 box red velvet cake mix
1- 8 oz pack cream cheese
1/2 cup chopped nuts (I use pecans and toast them first.)
1- large egg
Have butter and cheese at room temperature and cream.
Add the egg. Mix then add nuts and mix. Now add the cake mix a little at a time. (NOTE: it will be stiff.) Place into a Zip-lock bag and refrigerate until chilled.
Preheat oven to 425 degrees Fahrenheit.
Spray baking sheet lightly with Pam. Then, with your hands now, pinch off a piece a little smaller than a golf ball and roll in your hands until round. Then roll in multi-colored sprinkles and place about 1 inch apart. Bake for 14 minutes. If you are going to ice them do it while they are HOT. If you do not want the nuts, leave them out.
It should make about 4 dozen cookies.
(Note) Better make a double batch, they will go fast!!
In Remembrance of Pearl Harbor Day
In Remembrance of Pearl Harbor Day
To me this was our worst day ever. I can remember where I was sitting when I heard that the Japanese had attacked Pearl Harbor. Our Sunday school teacher lived next to our church and came over and told our minister. At that time, I’d never dreamed that I would ever see Pearl Harbor. But I visited it many, many times as I passed through Hawaii. I say GOD BLESS all of our service people and other protectors that have given their ALL for us to be free!!!
Whatever we do, we need to protect our 2nd Amendment!!!
______
Christmas will be here! Before we know it! I suggest that anyone that wants to have a full dinner to use our Thanksgiving menu. I spent most of last week putting up (some) of our Christmas lights. I really cut back on them this year because we really do not know what to expect. Betty goes in for heart surgery on the 12th of December to repair her aorta. But we still have 3 Christmas parties planned. We always have country parties with plenty of food and country music, to not overrun others Christmas dinner plans last year we served (petros), chili and chips. This year we are going to serve lasagna, fresh cut salads, garlic bread, plain bread and sweets. What I will do is to make it and fridge the lasagna and breads. While they are heating I will cut the salad that I have already trimmed and washed. I will get all this done ahead so we will not be worn out.
Here is the lasagna recipe that I will be using:
Lasagna
1 lb box lasagna noodles
1 ½ lb. ground chuck. (Not extra lean)
1 - 20 oz. can chopped tomatoes
3 - 6 oz cans tomato paste
1 - 6 oz can tomato sauce
1 can beef broth
2 large onions chopped
4 sticks of celery chopped
2 green peppers chopped
1 lb shredded sharp cheddar
1 lb shredded Italian 6 chesses
granulated garlic (to suit yourself)
Italian seasoning (to suit yourself)
2 lb cottage cheese
1 shaker can of parmesan cheese
corn starch
black pepper (to suit yourself)
(NOTE) Some will use 1 cup chopped mushrooms, but I don’t. But if you do, sauté them by themselves so you can pour off the juice.
You can make your sauce the day before. I start by sautéing the celery and peppers first (Don’t brown ) just tender. When they start to get soft, add the onions. When the onions are clear, set aside.
Now the meat. Add a little vegetable oil and 1/2 teaspoon salt and 1/4 teaspoon black pepper to start so it won’t stick, because if it does it will be bitter and hard. SLOW cook to where they turn gray. Do not make them brown. Pour off all the grease that you can. If it still has a lot run hot water over it and drain.
LOW AND SLOW
In a deep skillet add the meat, onions, celery, peppers, mushies if you use, tomatoes, tomato sauce, and tomato paste.
Add the Italian seasoning. It will take a bunch BUT don’t get in a hurry. Maybe 2 Tablespoons. Now add the salt and pepper. Let it simmer for 30 minutes, then taste, add seasoning simmer 30 minutes. Take a look. You don’t want it dry and coarse. Add beef broth if needed and use corn starch so it will cover a spoon real good. That’s all there is to it.
In a deep pot, bring water to a rolling boil. Add 1 teaspoon salt and 2 tablespoons vegetable oil. Drop noodles in one at a time and cook like it says. When done run cold water over them and separate.
Mix sharp cheddar and Italian 6 cheeses together real well.
In a 9x13x2 baking dish, in the bottom, lay a layer of noodles. Then a layer of meat sauce, 6 cheese, sharp cheddar and cottage cheese, noodles again, meat sauce, 6 cheese, cheddar cheese, cottage cheese. Do this until U run out of room. On top put 6 cheese and sharp cheddar. Place in oven at 350 degrees Fahrenheit until the cheese starts to bubble!! Again don’t brown it.
Serve HOT!!
Have Hot sauce and parmesan grated cheese as a condiment. BUT!! Garlic bread and a green salad is a must!!!
To me this was our worst day ever. I can remember where I was sitting when I heard that the Japanese had attacked Pearl Harbor. Our Sunday school teacher lived next to our church and came over and told our minister. At that time, I’d never dreamed that I would ever see Pearl Harbor. But I visited it many, many times as I passed through Hawaii. I say GOD BLESS all of our service people and other protectors that have given their ALL for us to be free!!!
Whatever we do, we need to protect our 2nd Amendment!!!
______
Christmas will be here! Before we know it! I suggest that anyone that wants to have a full dinner to use our Thanksgiving menu. I spent most of last week putting up (some) of our Christmas lights. I really cut back on them this year because we really do not know what to expect. Betty goes in for heart surgery on the 12th of December to repair her aorta. But we still have 3 Christmas parties planned. We always have country parties with plenty of food and country music, to not overrun others Christmas dinner plans last year we served (petros), chili and chips. This year we are going to serve lasagna, fresh cut salads, garlic bread, plain bread and sweets. What I will do is to make it and fridge the lasagna and breads. While they are heating I will cut the salad that I have already trimmed and washed. I will get all this done ahead so we will not be worn out.
Here is the lasagna recipe that I will be using:
Lasagna
1 lb box lasagna noodles
1 ½ lb. ground chuck. (Not extra lean)
1 - 20 oz. can chopped tomatoes
3 - 6 oz cans tomato paste
1 - 6 oz can tomato sauce
1 can beef broth
2 large onions chopped
4 sticks of celery chopped
2 green peppers chopped
1 lb shredded sharp cheddar
1 lb shredded Italian 6 chesses
granulated garlic (to suit yourself)
Italian seasoning (to suit yourself)
2 lb cottage cheese
1 shaker can of parmesan cheese
corn starch
black pepper (to suit yourself)
(NOTE) Some will use 1 cup chopped mushrooms, but I don’t. But if you do, sauté them by themselves so you can pour off the juice.
You can make your sauce the day before. I start by sautéing the celery and peppers first (Don’t brown ) just tender. When they start to get soft, add the onions. When the onions are clear, set aside.
Now the meat. Add a little vegetable oil and 1/2 teaspoon salt and 1/4 teaspoon black pepper to start so it won’t stick, because if it does it will be bitter and hard. SLOW cook to where they turn gray. Do not make them brown. Pour off all the grease that you can. If it still has a lot run hot water over it and drain.
LOW AND SLOW
In a deep skillet add the meat, onions, celery, peppers, mushies if you use, tomatoes, tomato sauce, and tomato paste.
Add the Italian seasoning. It will take a bunch BUT don’t get in a hurry. Maybe 2 Tablespoons. Now add the salt and pepper. Let it simmer for 30 minutes, then taste, add seasoning simmer 30 minutes. Take a look. You don’t want it dry and coarse. Add beef broth if needed and use corn starch so it will cover a spoon real good. That’s all there is to it.
In a deep pot, bring water to a rolling boil. Add 1 teaspoon salt and 2 tablespoons vegetable oil. Drop noodles in one at a time and cook like it says. When done run cold water over them and separate.
Mix sharp cheddar and Italian 6 cheeses together real well.
In a 9x13x2 baking dish, in the bottom, lay a layer of noodles. Then a layer of meat sauce, 6 cheese, sharp cheddar and cottage cheese, noodles again, meat sauce, 6 cheese, cheddar cheese, cottage cheese. Do this until U run out of room. On top put 6 cheese and sharp cheddar. Place in oven at 350 degrees Fahrenheit until the cheese starts to bubble!! Again don’t brown it.
Serve HOT!!
Have Hot sauce and parmesan grated cheese as a condiment. BUT!! Garlic bread and a green salad is a must!!!
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