November 24, 2017

CANDIED PECANS

Posted on December 24, 2011 by in Recipes

Pecan Halves , 1 Egg White,

Sugar, & Brown Sugar

Mix together, spread on lightly

greased baking sheet, cook in oven at

275 for 30-35 min. Be sure to check

them, as they are easy to burn.

This recipe can be altered to suit your

personal taste. Add more or less of

the sugars, try cinnamon and/or other

spices to make it your own!

All SHARES & LIKES are really appreciated!

NANNY SMITH’S PECAN TARTS

Posted on December 7, 2011 by in Recipes

CRUST: 3 oz Cream Cheese,

1 Stick of Butter, 1 C. Flour.

PECAN FILLING: 1 Egg, 1 tsp. Vanilla, 1 Tab

of Butter, 3/4 C. Brown Sugar,

1 C. Chopped Pecans, dash of salt.

Cream together butter and cream cheese, stir

in flour. Form into balls and mash into mini

cupcake tins or double the recipe and use

regular cupcake tins. Mix egg, vanilla, butter,

brown sugar, salt and pecans. Spoon filling into

each crust. Top with pecans if desired.

Bake at 325 30-35 min, or until lightly brown

and toothpick comes out clean.

All SHARES & LIKES are really appreciated!

Spicy shrimp coleslaw

Posted on December 4, 2011 by in Recipes

Cabbage Boiled Shrimp Grated Carrots
Salt & Pepper Mayonnaise Lemon Juice
Cajun Spice

Chop your cabbage & add your carrots & shrimp. Mix your mayo, salt, pepper, cajun spice & lemon juice. Add to your shrimp mixture & refrigerate. The longer the better. Serve with crackers.

All SHARES & LIKES are really appreciated!

Cheesy Cabbage & Bacon

Posted on December 4, 2011 by in Recipes

Cabbage
Bacon
Cheddar Cheese
Salt & Pepper

Fry bacon, remove & fry cabbage to desired doneness. Top with cheese & bacon. Quick & easy!

All SHARES & LIKES are really appreciated!

Creamy Cabbage

Posted on December 4, 2011 by in Recipes

Heat oven to 350 & grease casserole dish. Melt butter and cook cabbage & onion until tender, stirring often. Salt & pepper. Add milk & bring to boil, then simmer for 5 minutes. Remove from heat, beat eggs & gently add them & cracker crumbs.
Top with more crumbs & dot with butter. Bake for 30 minutes.

Cabbage Butter
Onion Milk
Eggs Crackers
Salt & Pepper

All SHARES & LIKES are really appreciated!

Granny Knows: The Circle of Life

Posted on November 11, 2011 by in Granny Knows, Recipes

Matt’s Elk Burgers

2 Lbs ground Elk Meat

1 pkg Lipton Onion Soup Mix

Garlic powder Tony’s

Hand mix all of the seasonings then mix into your raw meat. (No need to add salt, the

soup mix and Tony’s takes care of that.) Form your patties and pop on the grill.

*NOTE: Because Elk is a very lean meat, make sure you do not over cook or your burgers

will be extremely dry. Also this recipe can be used with any ground wild game and ranch

dip mix can be substituted for the onion soup mix as well.

 

*Just because you may not hunt or know anyone who hunts, does not mean you have to feel left out when it

comes to eating organic meat. There are many meat processing markets that will sell game to the public, just like

Doreck’s Meat Market in Santa Fe.

All SHARES & LIKES are really appreciated!

Matt’s Elk Burgers

Posted on November 7, 2011 by in Recipes

2 Lbs ground Elk Meat
1 pkg Lipton Onion Soup Mix
Garlic powder Tony’s
Hand mix all of the seasonings then mix into your raw meat. (No need to add salt, the
soup mix and Tony’s takes care of that.) Form your patties and pop on the grill.
*NOTE: Because Elk is a very lean meat, make sure you do not over cook or your burgers
will be extremely dry. Also this recipe can be used with any ground wild game and ranch
dip mix can be substituted for the onion soup mix as well.

All SHARES & LIKES are really appreciated!

Taco Soup

Posted on October 7, 2011 by in Recipes

Hamburger meat, onions & left overs: beans, corn,

chili, mashed potatoes, etc. Add canned or fresh

tomatoes, garlic and Mexican spices.

Brown your meat, add the onions and then empty

your refrigerator of anything that is even remotely

Mexican. Let it all cook down together and you

have a wonderful pot of homemade soup.

*NOTE: The leftovers are the key. When you

originally cooked them, you made them like you

like to eat them. When you add all the flavors

that you like together in one pot, it makes a soup

you really like, because you made all the original

ingredients.

Grab the chips and cheese and get ready to enjoy

a wonderful meal.

All SHARES & LIKES are really appreciated!

Chicken Noodle Soup

Posted on October 7, 2011 by in Recipes

Chicken, broth or bouillon, noodles, carrots,

onions, celery, parsley and frozen peas.

We’ve made it with breasts, whole chicken and

even rotisserie chicken. We have not used canned

or fried, but I guess you could. The trick is to get

the broth to taste good with salt, pepper and we

use Tony’s Chachere’s. Cook your carrots, onions

and celery with your chicken pieces. We cooked

our noodles separately and added the peas at the

last minute.

Any kind of soup simmering on the stove in the

fall makes a house feel like home. Cooking soup

also leaves more time for sitting on the porch

enjoying the cool weather after our long hot and

dry summer!

All SHARES & LIKES are really appreciated!

Maw Maw’s Pickled Okra

Posted on September 7, 2011 by in Recipes

Ingredients

1 1/2 pounds fresh okra 2 cups water

3 dried red chile peppers 1 cup vinegar

3 teaspoons dried dill 2 tablespoons salt

 

Directions

1. Divide the fresh okra evenly between 3 sterile (1 pint) jars. Place one dried chile, and one teaspoon of dill into each jar.

2. In a small saucepan, combine the water, vinegar and salt. Bring to a rolling boil. Pour over the ingredients in the jars, and seal in a hot water bath for 10 minutes. Refrigerate jars after opening.

All SHARES & LIKES are really appreciated!