Main Meals
1 pound ground beef
½ cup onion, diced
1 can Ranch style beans
1 (10 ounce) can Rotel Tomatoes (mild)
¾ cup rice
1 cup water
Tortilla chips
Brown beef and onion, drain. Add beans, ro-tels, rice and water. Cook about 30 minutes or until rice is done. Stir occasionly. Add water, if needed. Place handful of torilla chips on plate. Serve mixture over them. Top with toppings: lettuce, cut up; cheddar cheese, grated; tomatoes, diced; sour cream.
1 pound hamburger meat
1 small chopped onion
1 can cream of chicken soup
1 can cream of mushroom soup
1 pound frozen tater tots
Cook hamburger meat and onion until done and slightly browned; drain. Add soups. Place tater tots in 2 quart casserole dish; pour beef mixture over top. Bake uncovered in 325 degree oven for about 1 hour. 4-6 servings.
5-6 pounds brisket
Seasoned salt
Garlic salt
Meat tenderizer
1 (5 ounce) bottle Worcestershire sauce
1 (4 ounce) bottle liquid smoke
Rub with salt’s and tenderizer, generously. Place in large pan; pour on liquid smoke. Cover and refrigerate overnight or several days. Turn occasionally. When ready to cook, add Worcestershire sauce and cover tightly with foil. Bake at 250 degrees at least 6 hours without opening. Uncover and add barbeque sauce if you like, then bake 30 minutes more, uncovered. Chill and slice. Serve hot or cold.
½ cup chopped bell pepper
1/3 cup chopped onion
1 medium chopped cabbage
1 cup raw rice
1/3 cup cooking oil
½ teaspoon Tabasco, hot sauce
½ cup water
2 cans Rotel (tomatoes and green chili’s)
1 pound browned ground meat
1 pound smoke sausage, cut in pieces
Chili powder, salt & pepper to taste
Combine all ingredients and place in large pan. Cover and bake in oven at 350 degrees for 2 hours. Stir after 1 hour. Serve with cornbread. Adjust ingredients to your liking, and amount of people to be served. I add a little Greek seasoning.
Note: This will feed 3 or 4 Cajuns (like Betty Jean is). If you have 7 or 8 Cajuns, you will surely want to double this.
2-3 pownds uf bufflo, mule or rattlesnake
1 ½ qorts coal oil
Rusty horse shoe nails
This here recipe for chill has dun ben handed down to me throo ages uf McDouglas. The oldest McDougalta use this here recipe wus a cunfedarut genrul by the name of Buferd H. Boregard McDougal (God rest his sole). During the civul War he was in charge of keepin the Yankey Toorists out of Florida by garding I-20. He failed miserably, but we won’t talk bout that out in the open like. Anyways, member not to share this here recipe with noooooobody, lessen ya want to stir up the ole vile McDougal kurse what was used agin tha Magrooders back in 09. Start with 2-3 pownds uf coarse bufflo, mule, or rattlesnake meat. Beef can be used in a pinch, but mule is mah favrite. Fry tha meat with one union till the smoke is barely standable. In a pot ( with a strong bottom) start off your sause with 1 ½ qorts of coal oil, use kerosene or water. ( Afire under the pot ain’t needed iffin ya use kerosene). Iffin water is used, bring it up to a boil and add 3 beef booleol, bullion, bullyon, buulillion cubes to flavor it up some. Add ta that: 6 cactus roots, a pint of Dr. Twinkerbilli’s Saxet Retaw, one Owl egg (in season), and a handful uf rusty horseshu nails. Iffin your local mercantile don’t carry all that, you can use 6 tablespoons chilly powter, 1 ½ tablespoon garlic salt, 4 tablespoon cumin, and 1/3 cup corn mel. Stir they with a short handelled shuval. This here stuff has gotta boil until the rusty nails are plum brite un shinny ta look at, then lower the fire an simmer it a few minuts.
Note: I like ta add a pinch uf gun powter about now fer kick. Add tha meat an unyuns to the sause and add a small can uf diced chillys. Iffin yor reltives, what cum frum Wyomin, are visitin in tha bunk house, ya can add a con uf Ranch Style Beans and a can uf Mators iffin ya want ta stretch it some. Iffin ya want them there reltives ta take themselves home, add a bunch of red pepper to yor chilly. This will also cure yur prize pig uf head colds. I like mah chilly thick nuff ta eat with mah hands, so I thichen it with cornstarch or smear it on the bed uf tha wagon fer a few days. Iffin ya just painted yor wagon, this aint such a good idey. My Pad made sum of this here chilly in the wash pot in the front yard and put so much pepper in it that he wus the onliest one that could eat it. Maw and us kids ate left over turnips, backbone, and compone. I recollect one time he made chilly with a mess uh possum he dun shot. It ate the shovel off tha hannel and Maw had to brake the garden with a grubbing ho, kum Spring. Ya’ll be reel carful and don’t’s tell nooooobody bout what I dun tole ya, cause this here resipee is a family secrit. I don’t want the McDougal kurse whupped up on me like it dun happen ta tha Magrooders. Why, ain’t nun of them people been able to shoot straite or carry a tune since . . .
2 pounds beef stew meat
2 (14 ounce) cans string beans, cut, drained
3-4 medium russet potatoes, cut in cubes or . . .
6-8 small red potatoes, cut in cubes
1 (16 ounce) bag baby carrots
1 medium onion, cut in chunks
2 (10 ¾ ounce) cans condensed tomato sou
1 (10 ¾ ounce) cans red wine
Mix all ingredients together and put in covered roaster, sprayed with PAM. Cook in a 300 degree oven for 4 ½ – 5 hours. I save the bean juice that can be added little at a time if stew becomes too thick. So easy and serve 6-8. Great with sourdough bread.
Note: This recipe came from a co-worker at the Police Department in the 90’s’.
1 pound ground beef
1 egg, slightly beaten
1 teaspoon salt
¼-1/2 teaspoon pepper
2 tablespoon shortening or cooking oil
1 medium green pepper, chopped
1 medium onion, chopped
1 ½ cup pineapple juice
¼ cup Heinz 57 sauce or barbeque sauce
Cornstarch
Lightly combine first four ingredients. Form into 16 meatballs. Partially brown meatballs in shortening. Remove meatballs and then saute green peppers and onions until tender. Add meatballs and stir in pineapple juice and barbecue sauce. Cover and simmer 15-20 minutes, until meatballs are cooked. Dissolve cornstarch in a little cold water and gradually add to skillet until desired thickness. Thin with pineapple juice if too thick. Serve over rice with Chinese vegetables, egg rolls, tea and fortune cookies. Makes 4 servings.
Note: It is great to double or triple this recipe for leftovers. When entertaining you can’t make too much, they always want more. I’ve also added carrots, celery, and Chinese pea pods sometimes, it makes it very colorful.
1 pound lean pork, cut in bite size pieces
Flour
Oil
1 medium green pepper, chopped
1 cup celery, chopped
1 large onion, chopped
1 cup mushrooms
½ cup soy sauce
Roll pork in flour and brown in skillet. Add green pepper, celery and onion. Add mushrooms and soy sauce to taste. Simmer until tender. Serve over rice.
Note: Instead of mushrooms, we use a can of mushroom soup
4 pork chops, ¾” thick
Salt and pepper
1 tablespoon butter
1 tablespoon parsley
2 teaspoon flour
½ teaspoon basil, thyme, or tarragon, crushed
½ teaspoon beef bouillon
2/3 cup milk or light cream
2 tablespoon dry white wine or water
¼ cup cheddar or swiss cheese
Sprinkle meat with salt and pepper. In a large skillet, cook chops in butter over medium heat for 5 minutes. Turn chops and cook 7 minutes more until no pink remains. Remove chops, reserving drippings. Sauce: stir parsley, flour, herbs, and bouillon into drippings. Add milk or cream all at once. Cook and stir till thickened. Stir in wine or water, add cheese. Add pork chops into pan and heat through. Spoon sauce over chops.
6 garlic cloves, crushed
8-9 pounds pork spare ribs, about 3 racks
2 teaspoons salt
½ teaspoon pepper
1 cup dark brown sugar, packed
¾ cup coarse grainy mustard
1/3 cup vinegar
¼ cup molasses
1 ½ tablespoon dry mustard
PRE-BAKE RIBS: Preheat oven to 350 degrees. Rub garlic into both sides of ribs and season with salt and pepper. Arrange ribs, meaty side down on a large baking sheet. Bake on e hour, turning ribs after 20 minutes. (ribs can be baked a day ahead). Remove to a rack and let drain and cool. Wrap in plastic wrap and refrigerate.
GLAZE: In a medium, non-reactive saucepan, combine brown sugar, grainy mustard, vinegar, molasses, and dry mustard. Bring to a boil, reduce hear and simmer, stirring to dissolve sugar, about 5 minutes. Remove glaze from hear and let cool.
GRILL: Prepare hot fire, place pre-baked ribs , meaty side up, on oiled grill approximately 4-6 inches from coals. Spread one third of glaze over ribs and cook until bottom is browned, about 5 minutes. Turn, spread half of remaining glaze over ribs and cook until meaty side is brown and crisp, about 5 minutes. Turn and spread remaining glaze on top. Grill until bottom side is well browned, bout 5 minutes longer. Cut into individual ribs or portions for serving.