Switchin in Da Kitchin with Mama ’Nem: A Wonderful Collection of Recipes, Cooking Notions, Health, and Home Solutions

By Ida Annette Minor Ward

Switchin in Da Kitchin with Mama Nem is a collection of selected, tried, and preferred recipes, crafts, cooking measurements, and health and household ideas submitted by over eighty friends, family members, associates, and neighbors plus the golden collection of culinary treasures from Mrs. Idas kitchen. Though this collection includes areas such as Mexico, Cambodia, Bahamas, Australia, Milwaukee, and Georgia, the focus is southern cooking. With the increasing popularity of Mexican dishes, there is a section dedicated to the most favored Mexican meal choices. A very comprehensive kitchen weights and measures chapter is included to make meal preparation quicker and easier. Other features include cooking points; meals just for two; menus and kitchen activities for children; canning, preserving, and pickling instructions; an easy-to-use meal planning chart with proper wine pairing suggestions; health and household tips. For locals and visitors, a section is included, spotlighting three of Richmonds premier southern-cooking restaurants, with a sample menu from each. The last chapter is designed Just for You. This is an area dedicated to your preferred entries. (special recipes, useful crafts, favorite household and health solutions, childrens favorites, etc.).

• Language: English
• Publisher: Xlibris US
• Release date: Nov 4, 2014
• ISBN: 9781503510050

Ida Annette Minor Ward

Ida Annette Minor Ward was born and lives in Richmond, Virginia. She spent her childhood in the West Moore and Harrison Street areas of the city. She attended Moore Street and Elba neighborhood elementary schools in Richmond and Charles Young in Washington DC, where the family relocated during her father’s service in the US Navy. Upon returning to Richmond, she attended and graduated from Armstrong High School then Virginia Union University, earning a BA degree in sociology/education. Entering the work world very early, she held many jobs from maid and waitress to modern and ballroom dance instructor. Her first professional assignment, upon graduating college, was Director of Teenage Program for the YWCA. She taught at Virginia Randolph and J. R. Tucker High Schools. While still in the Henrico County School System, she accepted the additional responsibility of working with the American Institute for Foreign Study, becoming the area coordinator of their overseas academic and travel programs. She worked with children from France, Spain, Japan, Italy, and England, providing them varied cultural enrichment activities through academic sessions, tours, and community activities. This afforded them a variety of American experiences. While in that position, she seized the opportunity to plan and escort several overseas tours with children and adults from America, traveling extensively throughout Western Europe, with extensions that included the Middle East and the Aegean Islands. Her fascination with travel inspired her planning events for family, friends, and organizations, such as treks to the Poconos, the Concord Resort, weekend get-a-ways to the Chalets at Wintergreen, and fun-packed trips to Disney World and Penn Dutch Country. Currently, she works with Richmond Public Schools as teaching coach or tutor and with the Virginia State Senate, when the Virginia General Assembly convenes annually. Some special affiliations include: Virginia Union University, Delta Sigma Theta Sorority, Richmond Jazz Society, APC, Bon Tons, Moore Street Missionary and Pilgrim Journey Baptist Churches.

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Copyright © 2014 by Ida Annette Minor Ward.

Library of Congress Control Number:     2014919507

ISBN:          Hardcover          978-1-5035-1006-7

                    Softcover             978-1-5035-1007-4

                    eBook                   978-1-5035-1005-0

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the copyright owner.

Any people depicted in stock imagery provided by Thinkstock are models, and such images are being used for illustrative purposes only.

Certain stock imagery © Thinkstock.

Some entries in this book are not original, and authors may be unknown; however, most are original and tailored to individual specification or taste.

Rev. date: 10/29/2014

Xlibris

1-888-795-4274

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Contents

Dedication

Introduction

Acknowledgments

Cooking Points

Chapter 1   A Golden Collection of Mrs. Ida’s Culinary Treasures and Three Sisters’ Sample Recipes

Three Sisters’ Sample Recipes

Chapter 2   Best of the Best Recipes Collections of Family, Friends, Neighbors, and Associates Dining Table Secrets Revealed (Tested and Preferred) Nora’s Five-Course Dinner and Pearl’s Mexican Cuisine

Chapter 3   Dining Menus for Two

Chapter 4   Menu Planning Ideas

Chapter 5   Kiddie Kookin, Krafts, and Gallery

Chapter 6   Kitchen Weights and Measures

Chapter 7   Richmond, Dine-Out Recommendations for Locals and Visitors (Spotlight on Three of the Area’s Premier Southern Cooking Restaurants, Featuring Brief Overviews and Sample Recipes)

Chapter 8   Especially for You— Join us in Da Kitchin

Dedication

Switchin in Da Kitchin with Mama ’Nem was inspired by and is dedicated to my mom, Ida B. Minor, who created hundreds of delectable meals from many of the recipes in this book. Her pastries, cakes, and assorted desserts thrilled her family and friends, prompting her baking these fine delicacies again and again upon request. Mrs. Ida, as she was lovingly known to many, had a knack for developing her masterpieces by combining recipes and adding her special touches with other ingredients to the taste or flavor she desired. Everything from her stove was ideally blended, seasoned and cooked to perfection. It is unbelievable what she could do with a pound of hamburger or a chicken. She taught me to make every grocery penny count. Thanks, Mom!

She was from a family of culinary queens, specifically her sisters, Nolie and Gertie, who both loved cooking and did it well. The kitchen was the gathering place for all who came to visit. The delightful aromas drew them there, and the displays of desserts on the dining room table convinced them to stay for a while.

With her sister, LaVinia, a seamstress extraordinaire, she developed an exceptional talent for fashion creation and flawless alterations, all spun from an old Singer knee peddle sewing machine.

The loves of her life were her family, especially her husband, Richard; her daughter Annette; grandson, Marc Jason; and great-granddaughter, Brittany.

This is a tribute to my mom and an expression of gratitude for all the skills and life lessons she taught, but just importantly, it’s an opportunity to share her kitchen gems with others.

Chapter 1 will be devoted exclusively to her special dishes.

Introduction

This unique literary presentation is a trip down memory lane, remembering my mom and her sisters having such fun in the kitchen, laughing, joking, preparing their culinary specialties, and speaking Pig Latin, so I could not understand what was being said. I was the designated bowl scraper and spoon cleaner and didn’t mind my role one bit, because I discovered that cake batter was just as tasty as baked cake and much more fun.

As Mrs. Ida turned out one masterpiece after another, I began copying her recipes. Though this may seem an exaggeration, I believe she had twenty or more meals she could prepare from hamburger and chicken. She was known to alter and combine recipes to her specification, making it difficult to pattern her creations.

Switchin in Da Kitchin with Mama ’Nem is a collection of selected, tried, and preferred recipes, crafts, cooking measurements, and health and household ideas submitted by over eighty friends, family members, associates, and neighbors plus the golden collection of culinary treasures from Mrs. Ida’s kitchen. Though this collection includes areas such as Mexico, Cambodia, Bahamas, Australia, Milwaukee, and Georgia, the focus is southern cooking. With the increasing popularity of Mexican dishes, there is a section dedicated to the most favored Mexican meal choices. A very comprehensive kitchen weights and measures chapter is included to make meal preparation quicker and easier. Other features include cooking points; meals just for two; menus and kitchen activities for children; canning, preserving, and pickling instructions; an easy-to-use meal planning chart with proper wine pairing suggestions; health and household tips. For locals and visitors, a section is included, spotlighting three of Richmond’s premier southern-cooking restaurants, with a sample menu from each. The last chapter is designed Just for You. This is an area dedicated to your preferred entries. (special recipes, useful crafts, favorite household and health solutions, children’s favorites, etc.).

In chapter 2, the names of most of those submitting recipes will appear with their entries. Written permission has been obtained for any copyrighted entries included.

Acknowledgments

I am deeply grateful to my family, friends, neighbors, and associates for their support and encouragement; to them also for sharing with me their favorite dinner table and household secrets for Switchin in Da Kitchin with Mama ’Nem; to Ida and Richard Minor, the greatest parents ever, who thought that I could do anything and almost convinced me that they were right; to Mr. David Bailey, who encouraged me to write a recipe book after tasting mom’s sweet potato pie; to my son Marc, who had the arduous tasks of tasting my new dishes for flavor and seasoning, for occasionally cleaning up the kitchen disaster when I finished cooking, and for his help editing and proofing rough copies; but most importantly, my thanks to God for an abundant life of blessings and this opportunity to honor my mother.

Cooking Points

(Super Helpful!)

*Author Recommendation

Take time to peruse these points prior to your kitchin switchin.

You’ll be glad you did!

Cooking Points

(List)

1. Freeze soup in serving size portions

2. Test herbs and spices before using

3. Preserve left over tomato paste

4. Clean cutting board with cut end of halved lemon

5. Sign up at farmers market to be informed of events, product availability, and prices

6. Packing fresh chopped onions and green peppers

7. Hulling strawberries

8. Making cookie bowls for fruit or ice cream

9. Preserving fresh celery

10. Prevent potato budding

11. Flouring cake bake pan tip to avoid white bake spots

12. How to select fresh green peppers

13. Tip for frying hamburgers

14. Dry erase markers

15. Preserving life of fresh bananas

16. How to use garlic in recipes

17. Round cereal canisters auto trashcans

18. How to reheat pizzas

19. Remedy for broken blender pitcher

20. Easy deviled eggs

21. How to microwave your own popcorn

22. How to reheat pasta or rice

23. Lock-in tabs—aluminum foil

24. Save and freeze leftover wines

25. Tip on using measuring cups

26. Tips for buying freshest fish

27. Tip on boiling corn on the cob

28. How to bake a moist ham

29. Stop over boiling pot

30. How to identify freshest bread—plastic tabs

31. Storing opened chunks of cheese

32. Making rich scrambled eggs and omelets

33. Expanding frosting

34. Reheating refrigerated breads

35. Soften block of brown sugar

36. The perfect boiled egg

37. Tea cubes

38. Crystallized honey

39. Keeping bacon fresh

Cooking Points

(Directions)

64721.png Freeze soup in a muffin tin for easy-to-use servings that won’t take up much space. Place the pan in an inch of hot water to loosen the frozen rounds and use a paring knife to pry them out. Store them in a re-sealable freezer bag.

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64724.png The only way to truly know if a jar of spices or dried herbs is fresh is by tasting the contents. If it’s not appetizing, it’s not worth adding to your dish.

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64726.png Stop tossing out leftover tomato paste. Use a can opener to open the can on both ends and push the paste out in a roll. Freeze the roll in a re-sealable plastic bag.

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64728.png Use the cut end of a halved lemon to clean a cutting board. For tougher stains, sprinkle with some coarse salt to scrub the board clean.

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64732.png Sign up for your local farmers market newsletter to learn about upcoming farm stands and what’s in season. Use the information to plan meals and draw up a shopping list.

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64734.png Eliminate static cling in plastic wrap by storing the wrap in the freezer. Even a few minutes will help before tackling a pile of leftovers.

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♦ When you need minced garlic, run a big batch through the food processor so that you can freeze the extras in ice cube trays. Just pop them out once frozen and store them in a freezer bag or container.

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*Dice fresh green peppers and/or fresh onions. Place in a plastic container or Ziploc bag and freeze until ready to use in your recipe. Add desired amount frozen. The heat from the pan will thaw them properly. No loss in taste.

__________________________________________

Hull strawberries easily using a straw.

(Plunge straw through bottom center of berry to remove green leaf top, which will come out on end of straw pushed through.)

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Turn your muffin pan upside-down. Bake cookie dough over the top. You have cookie bowls for fruit or ice cream.

__________________________________________

Wrap celery in aluminum foil when putting in the refrigerator, and it will keep for weeks.

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To keep potatoes from budding, place an apple in the bag with the potatoes.

__________________________________________

When a cake recipe calls for flouring the baking tin, use a bit of dry cake mix instead, and there won’t be any white mess on the outside of the cake.

__________________________________________

Peppers with three bumps on the bottom are sweeter and better for eating. Peppers with four bumps on the bottom are firmer and better for cooking.

__________________________________________

Add a teaspoon of water when frying ground beef.

It will help pull the grease away from the meat while cooking.

__________________________________________

A dry erase marker can be used on most desks or counters Then clean easily. *Test small area to be sure!

__________________________________________

To really make scrambled eggs or omelets rich, add a couple of spoonsful of sour cream, cream cheese, or heavy cream, then beat them.

__________________________________________

Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.

__________________________________________

Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic.

__________________________________________

Cereal canisters make the perfect trashcan for your car.

__________________________________________

Reheat pizza.

Use a nonstick skillet on top of the stove. Set heat to med-low.

This keeps the crust crispy. No soggy micro pizza.

__________________________________________

If you break your blender jar, you may replace it with a mason jar (works inverted on blender).

__________________________________________

Easy deviled eggs

Place egg yolks in a Ziploc bag and seal. Mash till they are all crushed. Add the remainder of ingredients, reseal, and keep mashing it up. Cut the tip of the baggy. Squeeze mixture into egg. Throw bag away when done! Easy cleanup!

__________________________________________

Microwave your own popcorn in a plain brown paper bag. Much healthier and cheaper than the packet stuff.

__________________________________________

To reheat cooked pasta or rice, place it in a strainer over a pan of boiling water. Cover and steam 10–15 minutes.

__________________________________________

Don’t throw out all that leftover wine.

Freeze into ice cubes for future use in casseroles and sauces.

__________________________________________

Foil wrap has lock-in taps to hold the roll in place in the box. Avoid foil tangle.

__________________________________________

Measuring cups

Before you pour sticky substances into a measuring cup, fill it with hot water.

Dump out the hot water, but don’t dry cup. Next, add your ingredient (peanut butter, honey, etc.) and watch how easily it comes right out.

__________________________________________

Buying fresh fish

Here are the telltale signs to use to spot fresh fish.

Keep them in mind as you peruse your seafood counter.

• Clear eyes—Cloudy eyes are a sign that a fish is past its prime.

• Red interior gills—Pinkish or brown gills are a sign of age or mishandling.

• Smells sweet—Fresh fish should smell reminiscent of a melon or cucumber.

• Firm and elastic—When touched, the flesh should spring back.

• No separation—Steak and fillet cuts should be firm, with no gaps in the flesh.

• No bruises—Dark red spots that appear on fillets are a sign of mishandling.

__________________________________________

When boiling corn on the cob, add a pinch of sugar to help bring out the corn’s natural sweetness.

__________________________________________

To bake a moist ham, empty a can of Coca-Cola into the baking pan, wrap the ham in aluminum foil, and bake.

Thirty minutes before ham is finished, remove the foil, allowing the drippings to mix with the Coke for a sumptuous brown gravy.

__________________________________________

Use a wooden spoon or fork to prevent water from over-boiling.

Lay the wooden fork or spoon across the boiling pot. Over-boil will be contained.

__________________________________________

The color on the plastic bread tab indicates how fresh the bread is.

__________________________________________

Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold! (But you can scrape off any mold and still eat the cheese without changes in flavor!)

__________________________________________

To make scrambled eggs or omelets rich, add a couple of spoonsful of sour cream, cream cheese, or heavy cream in and then beat them up.

__________________________________________

Expanding frosting: When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes for the same price. You also eat less sugar and calories per serving.

__________________________________________

Reheating refrigerated bread: To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster

__________________________________________

Wrap hardened block of brown sugar in aluminum foil and place in 110°F oven for 10 minutes then easily break into granules when cooled a bit.

__________________________________________

The perfect boiled egg begins in COLD water in the saucepan. Place eggs in and bring to a boil. Immediately remove pan from heat, cover with lid, and let stand for 15–20 minutes. Gently crack fully boiled egg shell all over and peel away.

__________________________________________

Tea time is made sweeter if you freeze tea in cubes to be used at serving time. Pour serving tea over tea cubes. No loss in flavor and beverage looks like no ice cubes have been added

__________________________________________

Honey crystallized in jar? Heat honey in the jar for 30 seconds (top off), all liquid again.

__________________________________________

Divide a fresh package of bacon into meal serving sizes (4 - 8 slices). Wrap them in waxed paper. Store those wrapped sections in a gallon size zip-loc storage or freezer bag and freeze. When ready to cook, take out only what you need. Unwrap and place frozen sections in microwave for 2 minutes, then pull single slices apart, lay on microwave ribbed plate or dish. Cook 4 minutes until golden brown and crisp. (Drippings will come from bacon when cooking. Be sure to save that for future seasonings)

Chapter 1

(Part I)

A Golden Collection of Mrs. Ida’s Culinary Treasures and Three Sisters’ Sample Recipes

image_1.JPG

Mrs. Ida in Da Kitchen

Chapter 1 Recipes

Breakfasts

Main Dishes (meats–fish–seafood)

Vegetables

Combination Dishes

Soups

Salads

Breads

Sauces–Relishes–Dressings

Cakes

Pies

Cookies

Assorted Desserts

Beverages

Jellies–Jams–Marmalades

Hors D’ Oeuvres

Breakfasts

*Sausage and Egg Casserole

*Ham, Egg, and Cheese Breakfast Bun

One-Pan Breakfast

*Scrambled Eggs and Cheese Special

Oven-Ready Ham and Cheese Breakfast

Ham Cheese and Bacon Quiche

*Fried Apples with Bacon

*French Toast

Eggs Benedict

*Sausage Biscuits

Sausage and Egg Casserole

6–8 slices firm white bread

1 pound mild sausage, cooked and drained

4 eggs

1 teaspoon prepared mustard

1 teaspoon Worcestershire sauce

2 cups milk

½ cup sharp cheddar cheese, grated

½ cup Swiss cheese, grated

Grease a 9 x 13 baking dish. Trim crusts from bread and fit into bottom of dish. Distribute sausage over bread. Place eggs, mustard, Worcestershire sauce, and milk in blender and blend well. Spread cheeses over sausage and cover with milk mixture. Cover with plastic wrap and allow to sit in the refrigerator overnight. Bake at 350°F for 30 minutes or until top is golden brown.

* Soft textured bread should not be used in this recipe.

* Ham, Egg, and Cheese Breakfast Bun

¾ cup cubed ham

1 tablespoon butter

3 eggs, lightly beaten

½ tablespoon milk

Salt, to taste

Pepper, to taste

4 slices American cheese

4 soft rolls (Vienna rolls or hamburger buns)

1–2 tablespoons margarine

Sauté the ham until lightly browned, combine eggs and milk, and beat gently. Add eggs to the ham and scramble. DO NOT OVERCOOK! Add seasonings. While eggs are cooking, lightly toast the buns, which have been spread lightly with butter. Spoon egg mixture on the bottoms of 4 buns; top each with a slice of cheese. Place under broiler until the cheese melts. Remove from oven and cover with top half of bun. Serve immediately or wrap in aluminum foil and keep warm.

Add sautéed onions and/or green pepper for an extra-special taste!

One-Pan Breakfast

4 tablespoons vegetable oil

2 pounds frozen hash brown potatoes

2–3 tablespoons liquid butter

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon paprika

6–8 eggs

6–8 slices American cheese

6–8 tablespoons bacon bits, browned

Heat 4 tablespoons of oil in a large (10–12 inches) covered skillet. Have the oil very hot and add potatoes. Reduce heat to medium-high, cover, and cook according to package directions. Add spices. Be sure to allow the potatoes to get very brown but do not scorch! Break 6–8 eggs on top of the well-browned potatoes; add margarine and top each egg with a slice of cheese. Sprinkle 1 tablespoon of bacon over each piece of cheese. Replace cover and cook for 3 minutes. DO NOT OVERCOOK! To serve: Use a spatula to cut into serving portions and carefully lift out of pan. Serve immediately! Makes 4–8 servings.

Scrambled Egg and Cheese Secret

Melt 1 tablespoon of butter, per egg, in frying pan. Heat until butter melts and begins to sizzle. Break eggs into pan (yolk remaining whole). Stir egg whites in butter around yolks until clear of whites disappear. Remove pan from heat and continue stirring, then break yolks and mix in. Optional: add shredded cheddar, mix in quickly, and remove eggs from pan to plate before they get hard, not runny, not hard, just buttery good!

Oven-Ready Ham and Cheese Breakfast

2 tablespoons butter, softened

½ cup light cream

6 eggs, beaten lightly

1 cup shredded sharp cheddar cheese

1 teaspoon prepared mustard

½ teaspoon salt

¼ teaspoon pepper

½ cup minced ham

Preheat oven to 325°F. Mix all ingredients and pour into an ungreased 10 x 6 glass baking dish. Bake approximately for 30 minutes or until set. Do not over bake! Serve immediately! Makes 6 servings.

* Add diced green pepper and onion if preferred.

Ham, Cheese, and Bacon Quiche

¼ cup chopped onion, sautéed and drained

3 ounce package thinly sliced ham, divided

1 cup grated Swiss cheese, divided

6 tablespoons bacon bits

2 ½ ounces sliced mushrooms, drained (canned or bottled)

3 eggs

1 ¼ cups half and half

¼ teaspoon dry mustard

1 9-inch frozen deep-dish pie crust

Place the onions in the bottom of the pie crust, top with half of the ham, half of the cheese, and 2 tablespoons of bacon bits; follow with remaining ham, ½ cup mushrooms, remaining cheese, and 4 tablespoons bacon bits. Mix the eggs, half and half, and mustard. Pour over ingredients in the shell and top with ¼ cup mushrooms. Bake at 350°F for 45–50 minutes. Allow to sit for at least 10 minutes before cutting. Do not over-bake. Makes 6–8 servings.

* Brush pie crust with beaten egg white and prick bottom crust several times. Bake at 350°F for 5–7 minutes before filling.

* Fried Apples with Bacon

8–10 slices bacon

4 cups sliced cooking apples (4 large apples)

2 tablespoons light brown sugar

½–1 teaspoon cinnamon

1 can refrigerator biscuits

3–4 tablespoons butter

Fry bacon until golden brown. Remove from pan, drain, and keep warm. Leave 2 tablespoons bacon oil in pan; add apples. Sprinkle brown sugar over apples; cover and cook over low heat for 20–25 minutes. Uncover and raise temperature to medium-low. Gently turn apples and let brown slightly. Sprinkle with cinnamon. Spoon apples on plate; surround with bacon.

* French Toast

Toast:

¾ cup pancake mix

1 teaspoon vanilla

2 eggs

¾ cup milk

6–8 slices firm white bread

2–4 tablespoons butter

Topping:

½ cup butter, softened

½ cup honey

⅓ cup chopped pecans

Toast

Preheat electric griddle or skillet to 375°F. Use electric mixer to combine pancake mix, vanilla, eggs, and milk. Beat until smooth. Pour mixture into an 8 x 8 baking dish or any dish of comparable size. Melt 2-4 tablespoons butter in skillet. Cut each slice of bread in half. Place each piece of bread in batter and press gently to completely saturate bread on both sides. Cook toast until golden brown. Top with pecan nut topping. SERVE HOT! Makes 4–6 servings.

Topping: Combine butter and honey; beat well. Add nuts. Yields 1 cup.

Eggs Benedict

4 English muffins, split.

2–3 tablespoons butter

8 slices Canadian bacon

8 poached eggs

1 tablespoon fresh cracked pepper

Sauce:

½ cup salted butter

3 egg yolks

2–4 teaspoons fresh lemon juice

Butter and heat muffins and keep warm; do not toast. Sizzle bacon in lightly greased frying pan. Drain and keep warm. Poach eggs. (Eggs may also be fried over low heat. Be sure to keep the center soft. Do not turn.) While eggs are cooking, melt butter in small saucepan until it bubbles. Mix egg yolks and lemon juice in blender. When poached or fried eggs are ready, turn blender to high and very slowly add hot, melted butter. The sauce will thicken immediately. Assemble eggs Benedict by placing two warm muffin halves on a plate; top each with a slice of bacon and an egg. Pour sauce on top and sprinkle with cracked pepper.

Serve immediately. Makes 4 servings.

* Do not add salt to sauce. Adjust lemon in sauce to your preference.

* Sausage Biscuits

1 pound sausage

5 tablespoons flour

4 cups milk

2 teaspoons sage

¼ teaspoon basil leaves

½ teaspoon salt

⅛–¼ teaspoon ground red pepper

⅛ teaspoon black pepper

2 large cans refrigerated biscuits

Crumble and fry sausage until golden brown. Remove sausage from pan and set aside. Add flour to hot pan drippings and allow to bubble for 1–2 minutes. Remove from heat and slowly add milk. Blend until smooth; cook over low heat until thickened. Add sausage and seasonings. Serve over hot biscuits. Makes 8 servings.

Main Dishes

Fish • Meat • Seafood

* Mrs. Ida’s Favorites and Notes

  Montego Bay Turkey

* Dill Baked Salmon Steak

  Fried Oysters

  Broiled Oysters

  Fried Little Neck Clams

  Deviled Crabs

* Deviled Crab Imperial

  Eastern Shore Crab Cakes

  Shrimp Newburg

* Crabmeat Newburg

* Lobster Newburg

* Shrimp Cooked In Beer

  Scalloped Oysters

* Crab Cakes

* Spanish Pork Chops

  Veal Parmesan

  Irish Corn Beef

* Baked Meat Balls

  Barbecued Country Ribs

* Pork Chops——Stuffing / gravy

* Broiled Lamb Chops

  Cheese Meatloaf

  Teriyaki Meatballs

* Grilled Ham Steaks

* Oven Fried Drumsticks

* Baked Breast of Turkey

* Oven Fried Chicken

  Spicy Herb Meatballs

  Soft Shell Crabs

  Country-Style Chicken Pot Pie

  Chinese Fried Rice

  Carolina Crab Stew

  Corned Beef and cabbage

  Spare Ribs and Sour Kraut

  Country Oven Stew

Meats

Spanish Pork Chops

Trim fat from 4 large pork chops. Salt, pepper, and fry pork chops (4). Drain and place in baking dish. Cut up onions and green peppers. Sprinkle Italian seasoning on pork chops and add onions and peppers on top. Pour½ can spaghetti sauce over and bake at 350° for 15 to 20 minutes. (For more sauce, use whole can of sauce.)

Irish Corned Beef Dinner

3–4 pounds corned beef brisket

2 celery stalks (cut in medium pieces)

2 onions (sliced or diced)

2 crushed garlic cloves (or garlic powder)

6 whole cloves

2 bay leaves

6 quartered medium potatoes

6 quartered carrots

1 medium head of cabbage (cut in 8 wedges)

Place the corned beef in a large pot and add water to barely cover the meat. Add celery, onions, garlic, cloves, and bay leaves. Cover and simmer (1 hour per pound of meat) until fork tender. Remove meat from the liquid; add potatoes and carrots. Cover, bring to a boil, and cook for 10 minutes. Add cabbage wedges and continue cooking for twenty more minutes or until vegetables are tender. More water can be added if needed when adding the vegetables. To serve, cut the meat at a slight angle across the grain making thin slices (makes 8–10 servings). If you wish to glaze corned beef while the vegetables cook, spread the fat side of the corned beef lightly with prepared mustard. Sprinkle a mixture of¼ cup brown sugar and¼ teaspoon of ground cloves over the mustard. Place the meat in a shallow pan and bake at 350°F for 15–20 minutes or until nicely glazed.

Baked Meat Balls

1 pound lean ground beef

2 tablespoons soy sauce

¼ cup water

½ clove garlic, minced

½ teaspoon ginger

Mix all ingredients together. Chill overnight. Form meat into 1-inch balls. Place them in a lightly oiled baking dish and bake for 15–20 minutes at 450°F.

Veal Parmesan

12 pieces veal

Salt and Pepper

2 eggs, well beaten

cornflake crumbs

⅔ cup olive oil

16 ounce (2 cans) marinara sauce

1 cup mozzarella cheese

½ cup Parmesan cheese

Spray baking dish with canola cooking spray. Arrange pieces of veal. Lightly salt and pepper pieces. Mix together eggs, olive oil, marinara sauce, and shredded mozzarella cheese. Pour over veal; sprinkle with Parmesan cheese and cornflake crumbs to cover. Bake at 350° for 45 minutes to 1 hour (thermometer, 170°).

Corned Beef with Cabbage

1 3- to 4-pound corned beef brisket

1 ½ quarts water

¼ teaspoon garlic powder

½ teaspoon cracked pepper

3 carrots, peeled and quartered

3 onions, peeled and sliced

1 head of cabbage, cut in wedges

6 medium red-skinned potatoes, un-pared and quartered

1 cup sour cream

1–2 tablespoons horseradish

Place corned beef, water, garlic powder, and cracked pepper in a large heavy pot with a tight-fitting cover. Bring to boil and simmer for 1 ½–2 hours or until meat is tender. Carrots and onions should be added to meat for 30 minutes before cooking time is up. Add cabbage and potatoes and cook for an additional 30 minutes. Prepare sour cream sauce by combining sour cream and horseradish. Slice corned beef and place in the center of a large platter; surround with vegetables. Pass the sour cream sauce. Makes 6 servings.

*Cooking time for the brisket may have to be adjusted for size of meat. *Cracked pepper may be sprinkled over the meat before serving.

Barbecued Country-Style Ribs

3–4 pounds country-style pork ribs

1 cup barbecue sauce

6 tablespoons dark brown sugar

2 tablespoons ketchup

4 teaspoons prepared mustard

1 ½ tablespoons cider vinegar

Preheat oven to 325°F. Cut ribs into serving portions. Place ribs in open roasting pan with rib side down. Bake uncovered for 1 hour. Cover loosely with foil and bake for an additional 30 minutes. Remove from oven; drain pan. Combine remaining ingredients and pour over ribs; cover loosely with foil and bake for an additional 45 minutes. Cool slightly before serving. Makes 6 servings.

Pork Chops with Stuffing and Gravy

4 loin pork chops

1–2 teaspoons butter

3 cups soft bread cubes

1 teaspoon dried onion flakes

¼ cup melted butter

¼ cup water

¼ teaspoon poultry seasoning

1 10 ¾-ounce can cream of mushroom soup

⅓ cup water

Preheat oven to 350°F. Brown pork chops on both sides in small amount of butter. Drain well. Lightly mix next five ingredients; set aside. Place chops in a shallow glass baking dish. (Do not crowd chops.) Place¼ of the stuffing on each chop. Combine soup and water; spoon over stuffing. Bake for 1 hour. (Cover lightly with aluminum foil for the first 30 minutes. Do not seal foil. Uncover for the remaining 30 minutes.) Makes 4 servings. Thin chops may cook in 40–50 minutes.

* Broiled Lamb Chops with Mint Glaze

4–6 loin lamb chops

½ teaspoon garlic powder

1 teaspoon salt

1 10-ounce jar mint jelly or apple mint jelly

2–3 lemons, optional for garnish

Slash fat on outside edge of chops. Combine garlic powder and salt; sprinkle both sides of chops generously with garlic mixture. Place 3–4 tablespoons mint jelly in saucepan over low heat; melt slowly. Place chops in broiling pan about 3 inches from heat; broil for 5 minutes and turn. Broil for an additional 3–5 minutes; top with melted jelly and broil for an additional 2–3 minutes. Place chops on serving plate and spoon pan drippings over chops. Top with additional un-melted jelly or serve jelly in lemon halves. Makes 2–3 servings.

* Slice lemon in half; remove pulp. Set shells to the side. Fill shells with mint jelly and serve with fresh mint as a garnish with chops.

* Thicker chops may need an additional 2 minutes of cooking time.

Spare Ribs and Sauerkraut

2–2 ½ pounds country-style spare ribs, cut into serving portions

2 quarts water

2- 27 ounce cans sauerkraut

6–8 servings instant mashed potatoes, prepared according to instructions on box

Place spare ribs and water in a large pot with a tight fitting lid. Bring water to boil; reduce heat and cook over low heat 1 hour. Add un-drained sauerkraut and continue cooking for an additional hour. Add pepper to taste. When ready to serve, prepare potatoes. Serve with a mound of potatoes in the center of a dinner plate; make a well in the center of the potatoes and fill with sauerkraut. Make sure that each serving has some meat in it. Makes 8 servings.

Cheesy Meat Loaf

2 eggs, slightly beaten

¾ cup soft bread crumbs

½ cup spicy V-8 Juice

½ teaspoon ground oregano

½ teaspoon salt

¼ teaspoon pepper

½ teaspoon garlic salt

2 pounds lean ground beef

8 ounces thinly sliced Mozzarella cheese, diced (reserve 2 slices for the topping)

6 ounces tomato paste

3 tablespoons Parmesan cheese, divided

Preheat