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�The 1952 salt grass trail ride.
Basic Cast Iron necessitys of Cookin'
There's some things you shouldn't do with cast-iron cookware: boiling water, which will cause the pan to rust.
,buying cast iron pans or skillets with wooden handles;Makes them useless for the oven
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Traditional cast-iron skillets don�t emerge from the box with a nonstick surface. The surfaces of a new cast-iron pan are porous and have microscopic jagged peaks. When you purchase new cast iron cookware, they are gunmetal gray (silver) in color, They needed to be seasoned before use, they start turning darker until they are very black. This is normal and should be expected. If the utensil comes with a cast iron lid, like a Dutch oven, cure the lid the same as the pot. That comes with seasoning;Coat the skillet with cooking oil and baking it in a 350� F oven for an hour or 2. It won�t take on that shiny black patina just yet, but once you dry it with paper towels, it will be ready to use. You�ll reinforce the nonstick coating every time you heat oil in the skillet, and you can hasten the process by seasoning as often as you like.� |
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Ingredients: 2 pounds chicken tenders 3 tblspn cooking oil 1 cup long grain rice 1/2 cup chopped onion |
1/2 cup chopped celary� 1/2 cup chopped bell pepper 1 clove garlic, minced 1 - Can rotel tomato and chilies( try the hot version if you like spiciy) 1 chicken bouillon cube desolved in 2 cups water � |
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Directions:
Sprinkle chicken with pepper. In a large skillet, brown chicken in hot oil for about 15 min., turning often. Remove chicken from pan.
Add rice, onion, celery and garlic to drippings in pan: cook until rice is golden. Add undrained rotel, green pepper, Chicken bouillon
(in 2 cups water, remember?), and 1/8 teaspoon pepper. Bring to boiling. Stir mixture well. Place chicken on top of rice mixture.
Cover and simmer on medium-low for 25 to 35 minutes . Serves 4.
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Ingredients: 1 pound ground beef or turkey 1 (16 ounce) can refried beans 2 teaspoons dried oregano 1 teaspoon ground cumin 3/4 teaspoon garlic powder |
12 dry lasagna noodles 1/2 cups water 2 1/2 cups salsa 2 cups sour cream 3/4 cup chopped green onions 1 cup shredded Pepper Jack cheese � |
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Directions:
In a large skillet, cook the ground beef over medium-high heat until evenly
brown. Drain off excess fat. In a large bowl, combine the cooked beef, refried
beans, oregano, cumin and garlic powder. Place four of the uncooked lasagna
noodles in the bottom of a 9x13 inch baking dish. Spread half of the beef
mixture over the noodles. Top with 4 more uncooked noodles and the remaining
half of the beef mixture. Cover with remaining noodles. Combine the water
and the salsa in a medium bowl, and pour over all. Cover tightly with foil.
Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until noodles are
tender. In a medium bowl, combine the sour cream and green onions.
Spoon over casserole, and top with shredded cheese. Return to the oven, and
bake for an additional 5 to 10 minutes, or until cheese is melted.
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Ingredients: 6 cups cooked white rice kept warm or package 16 oz. noodles cooked 1/4 cup butter or margarine 1/2 cup chopped celery 1/2 cup chopped green bell pepper 1/2 cup chopped onion 4 cloves garlic finely chopped 1/4 cup all-purpose flour 1 cup milk 1 can Cambell cream of Shrimp soup |
1 lb (16 oz.) frozen peeled, cooked shrimp, thawed 1/2 cup chopped fresh parsley 3/4 teaspoon OLD BAY Seasoning 1/2 teaspoon salt 1/4 teaspoon chile or pepper sauce to taste (optional) � |
| MELT butter in medium saucepan over medium heat. Add celery, green pepper, onion, and garlic; cook, stirring occasionally, for 5 minutes or until vegetables are tender. Stir in flour. Gradually stir in milk then the cambell soup. Cook, stirring constantly, until mixture just comes to a boil. Cook an additional 1 to 2 minutes or until mixture slightly thickens. Stir in shrimp, parsley, seasoning, salt and hot pepper sauce. Cook until heated through. SERVE over rice. or noddles NOTE:If a spicier dish is desired, substitute Creole seasoning for the OLD BAY Seasoning. Preparation Time: 10 mins, Cook Time: 15 mins, Servings: 6, � | |
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Ingredients: Bakeing bread is hard, Right? WRONG!!!!!!!
Here's the easiest loaf of bread you'll ever make.
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3 cups self-rising flour 3 tablespoons sugar 1 (12-ounce) can of beer � |
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Directions:
Preheat oven to 375*F (190*C). Lightly grease or spray a 9 x 5 x 3-inch
loaf pan with nonstick cooking spray. Combine all ingredients, mixing well.
Pour into prepared loaf pan and bake for 1 hour.
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Ingredients: 1 cup sifted all purpose flour 1 cup corn meal teaspoons baking powder 3/4 teaspoon salt 2 eggs 1 cup milk 1/4 shorting / margarine 2 tablespoons sugar |
Season with: 1/2 cup sausage, bacon or Meat of choice.. 3 tablespoons peanut oil or Vegatable oil 1 - Can rotel tomato and chilies, drained 1 sm can whole kernel corn, drained 1/4 cup Jalapeno peppers, Sliced or chopped 1 cup shreaded cheese (4 cheese blend) � |
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Directions:
The list (on the left) above is your basic southern cornbread.
Just combine Ingredients and bake at 425 for 25 min.
This can be served with almost anything It tastes great however it'sBoring!!!Mexican Cornbread however can be a meal in itself. Start with a seasoned 12 inch cast iron skillet(you did read about that,Right?. Pre heat oven to 375 degrees. Mix all the Ingredients, exceapt meat in one bowl. Let this set off to the side while you cook the 'meat' in 3 tablespoons peanut oil(it has a high burn point). Pour meat and 1/2 of grease into the mixture. Place hot skillet back on stove pouring mixture back in to hot skillet. immediately transfer skillet to oven. bake for 30 to 45 minutes Top is golden brown and a knife stuck into center comes out clean. remove let set for 15 minutes. Serve with Texas chili or Red beans...ENJOY>> |
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Ingredients: I've been told That these taste even better on the second and third day. Left overs can be frozen and microwaved (no loss of taste). Since this takes some time, make a big batch on the weekend and freeze in meal sizes for during the week. |
1 cup cleaned and washed beans 1/2 cup onions 1 cup ground meat cooked 1 can Rotel Tomato's and chili peppers(do not drain) 4 tablespoons chili powder 1/2 tablespoon salt 1/2 tablespoon pepper 1/2 tablespoon cumin 1 clove minced garlic 2 tablespoons wochester sauce |
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Directions:
Clean beans inspect for any rocks and twigs
( yes I know you are buying store bought packages)
do It any way! wash beans in cold water draining
water each time until clear water come off.
Cover beans with water (about an 2 inch over beans)
bring to quick boil. Stir in chili powder,salt,pepper and cumin.
Take off heat immediately, cover, let set overnight.Next day add Rotel,meat,and garlic, Add water if needed and heat to a simmer stirring about every 15 minutes. Simmer for 2 hours adding water if needed seasoning to taste. enjoy with Mexican cornbread and lettuce and tomato salad � |
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Ingredients: This Sauce rivals anything you can get on the market. Don't let it's simplicity fool you. 1/2 cup vinegar, 1/2 cup ketchup, 1/2 cup honey |
Season with: 1/4 tlb soy sauce chili sauce to taste � |
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Directions:
Heat Vinegar, ketchup and honey to a slow simmer.
Stirring to blend add soy sauce and chili sauce to taste. Pour into small mason jar,let cool, will store for 3 months in the refrigerator ! � |
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