THE TOTALLY UNOFFICIAL AAPK COOKBOOK

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THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by philco »

It seems there's been a lot of discussion here of late about some of our favorite grub. I thought it might be interesting and perhaps useful to share some of your favorite recipes with others here. It can be anything you want, simple or fancy, just so it's good.

How do you fix your favorite grub? If you can do so, add a picture of the food item along with a recipe.


BTW who's got a good one for hushpuppies ?
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by jerryd6818 »

Everyone has their favorites. Like Ray (knife7knut) said in the Chicken Liver thread, he likes calf's liver but he likes it his way ("it's gotta be bleedin'") so my Liver & Onions recipe wouldn't suit him because he also isn't fond of onions. With that in mind, my daughter came up with a recipe that I really like. I'll burst the cherry on this thread, so to speak and get it started with a recipe for Baked Mac & Cheese ala my daughter.

Baked Mac-N-Cheese

Ingredients:
1 lb box of elbow macaroni
2 (10¾ oz) cans of cheddar cheese soup
2 (12 oz) cans of evaporated milk
5/8 cup of butter (1¼ sticks)
1 teaspoon salt
1 teaspoon pepper
6 cups shredded cheddar cheese (medium, sharp or a combination to taste)
1-2 cups Bread crumbs (store bought or make your own) tossed with melted butter.

Directions:
  • Preheat oven to 350º
  • Cook pasta according to directions on the box for al dente
  • Combine soup, evaporated milk, butter, salt & pepper in a large microwave safe bowl. Cover with plastic wrap leaving a small vent and cook for 6-7 minutes until the butter is melted and the mixture is warm to hot throughout.
  • In a 9x13 cake pan (preferable glass) spread 1/3 of the cooked noodles. Top with 1/3 of the sauce and sprinkle with 1/3 of the shredded cheese.
  • Repeat layers twice ending with the shredded cheese.
  • Bake 40-45 minutes.
  • Remove from oven and sprinkle bread crumbs on top then bake five minutes more.
  • Remove from oven and let rest for five minutes before serving.
Note: This recipe is made with real butter, not yellow grease (margarine)
Helpful Hint: If you butter the pan before adding ingredients it makes the pan easier to clean after use.

It's the cheesiest.
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by philco »

Fried Okra

Cut okra into 1/2 inch slices.
Crack an egg into a bowl and whisk it till it's completely mixed.
Dip sliced okra into the stirred egg.
Then transfer the okra into a ziplock bag containing half flour and half cornmeal.
Close bag and shake vigorously until the okra is fully coated.
Put coated okra into a hot skillet of grease (use veggie oil or canola oil or whatever you prefer) on medium heat. (A cast iron skillet works best for this)
Fry okra till it's golden brown, occasionally turning with a spatula.
Salt to taste and serve hot.

Helpful hint: Place cooked okra on a paper towel covered plate to absorb the excess oil before serving.

I'll add photos when I make the next batch.
Attachments
Mix flour and cornmeal in a ziplock bag.
Mix flour and cornmeal in a ziplock bag.
Cut okra pods into 1/2 in. slices
Cut okra pods into 1/2 in. slices
Beat one or two eggs then add the okra slices and stir till all are coated with egg
Beat one or two eggs then add the okra slices and stir till all are coated with egg
Place okra slices into ziplock bag with flour and cornmeal, seal bag, shake till all okra is well coated
Place okra slices into ziplock bag with flour and cornmeal, seal bag, shake till all okra is well coated
Fry in oil on medium heat until okra coating is golden brown
Fry in oil on medium heat until okra coating is golden brown
Place okra on a paper towel covered plate to absorb excess oil before serving
Place okra on a paper towel covered plate to absorb excess oil before serving
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by jerryd6818 »

Phil, I love fried Okra (or just about anything fried :lol: ) but I neglected to mine my mothers mind for her method of making it. Just a guess but I'd say your method is probably how she did it. Thanks.
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by treefarmer »

VENISON STEW

This is a recipe Miss Joy developed over the years. There are so many ways to make a venison stew so it's really up to the cook what you put in it :) . We have no exact quantities or volumes, kind'a do it yourself.

INGREDIENTS: 2- quart ziplock bags of sliced boneless venison
At least 5# of potatoes
3 big white onions
Salt, pepper and Everglades seasoning

Peel and slice the potatoes, the thinner the quicker they cook, probably 1/2" thick for an overnight ride in the crock pot.

Slice and saute 2 of the onions in a cast iron skillet, just a little peanut oil in the bottom.

Put the sauteed onions in the bottom of a crock pot/slow cooker.

Drain and season the boneless venison with the Everglades seasoning (or what ever suits your taste).

Brown a skillet full of meat for a couple of minutes in peanut oil and add to the crock pot.

Add a layer of sliced 'taters, season with salt and pepper while the next skillet of venison browns.

Repeat 'till all ingredients are in the crock pot, then slice the last onion and lay on top of the meat and 'taters, salt and pepper liberally again, then add enough water to almost cover the ingredients and cook on high, once it starts to boil reduce the heat and it'll be done in about 6 hours. (This can also be done a lot quicker on top of the stove, just have to tend it regularly to keep from burning.)

We made one last night to take to the church's Homecoming dinner today. Turned out good!
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by carrmillus »

.....man, that sounds good!!!......right up there with Justin Wilson's leftover thanksgiving gumbo!!!!.................................. ::tu:: ::tu:: ................
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by RobesonsRme.com »

I love me some fried okra.

My Aunt Minnie Lee, whose husband, Uncle Jimmy, was an avid fisherman, always fried her okra in left over fish grease, peanut oil, I think. Gave it just a bit of "fish" flavor.
No one ever turned it down.

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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by RobesonsRme.com »

CHARLIE'S SHRIMP SOUP

This is a relatively simple, uncomplicated recipe I came up with many years ago. I still fix this once or twice a year.

We have a "Soup Supper" with our church group and I'm always asked to bring this, so I think other people like it, too.

It's a bit of a "Mexican" dish.

Ingredients:

Two 32 oz cans of no fat chicken broth
One or two cans of Original RO-TEL (Use "Extra Hot" if you dare, but stick with one can)
One whole sweet onion, chopped
One whole green bell pepper, chopped
One or two tsp salt, to taste
Two or three packages frozen, uncooked, shelled cocktail shrimp, not tiny shrimp, but little finger sized
Three packages Ramon Noodles, any flavor

Directions:

Mix broth, onion, bell pepper, RO-TEL and salt in a large stock pot.
Bring to a boil and cook on medium heat for thirty minutes
Add frozen shrimp and reheat until just before boiling, but DO NOT BOIL again
Crush Ramon Noodles in the packages, open and DISCARD the flavor packs
Add noodles to soup, cover and simmer on low until noodles are soft and no longer floating on surface
DO NOT BOIL, noodles will turn to mush if boiled

Serve in stoneware bowls, if you have them, with small, round Tostitos white corn chips or equivalent

Do not put too many chips in soup at a time. Consume chips while still somewhat crisp, then add a few more

I've been known to consume four large bowls in succession. I do not recommend that ::facepalm:: ::teary_eyes::

I have never done this, but I suspect a bit of lime, avocado and cilantro just might be appropriate in this.

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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by jerryd6818 »

Savin' that one. ::nod:: ::tu::
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by philco »

jerryd6818 wrote:Savin' that one. ::nod:: ::tu::
That do sound mighty tasty. ::nod::
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by RobesonsRme.com »

Yes, it is and the weather just turned "right" for that soup.
37 degrees here this morning.
I had to put on long pants.

As an aside, I've never tried to figure out the nutritional content of the Shrimp Soup, but I suspect it's quite low in calories and fat. The shrimp and the Ramon noodles are probably the only things that would add calories.

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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by treefarmer »

Boiled Peanuts ::tu::
Do y'all ever boil up a big boiler full? This may be another Southern thing ::shrug:: .
We start with a 30# bag of green peanuts, pour out about 10#'s and wash any remaining dirt from the fresh green peanuts. We like the jumbos, smaller one are also available.
-put the peanuts in a large pot and cover with water
-add 1/2 cup of salt per gallon of water
-bring to a boil and reduce heat and cook for about 2 hours
-check a couple of nuts for saltiness and how done they are, not crunchy and not too mushy
-cook another 1/2 hour if more salt or doneness is desired
-dip out of water and serve in bowl or cup. If indoors you need a good hand towel, they are rather messy
-can be frozen and reheated (as long as a year) we put them in 1 gallon freezer bags

Here's a few pictures of Miss Joy's work this afternoon.
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getting started
getting started
about done
about done
jumbo peanuts
jumbo peanuts
ready to eat
ready to eat
in the freezer-for a later day
in the freezer-for a later day

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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by jerryd6818 »

I do like boiled peanuts but I haven't seen green peanuts for sale up here. To me they taste kind of like pinto beans. ::shrug::
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"The #72 pattern has got to be pretty close to the perfect knife."
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Post by philco »

Anybody besides me love collard greens ?

Here's how I fix em:

Take one can of Glory Brand seasoned collard greens and pour them into a medium sized sauce pan. Bring to a boil over medium heat stirring occasionally. Once they boil you can reduce the heat a bit, but keep them boiling.

Fry four strips of bacon in a skillet till the bacon is nice and crisp. Remove bacon from the pan and sit it aside to cool.

Pour the bacon grease over the collard greens. (Be careful not to spill the hot grease)

Once the bacon has cooled off crumble it up onto the collard greens. Continue to let the greens mixture boil for about ten more minutes as you stir it occasionally. By now most but not all of the water should be boiled off the greens.

Serve hot.

Please note: This recipe does not have the approval of the American Heart Association but it sure makes for some tasty collard greens. :mrgreen:
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Post by Paladin »

I love greens and cornbread! Your recipe sounds excellent!!

Ray
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by Colonel26 »

I like collard greens!

Here's another one not approved by the Heart Association. My wife makes this and we love it.

Fried Cabbage
Fry 1# of bacon in a skillet until crispy.
While its frying use a butcher knife and chop up 1 large head of cabbage.
When the bacon is done set it aside on a plate.
Add the chopped cabbage to the skillet of bacon grease. You'll probably have to mound it up, but it alright, it'll cook down.
Add salt and sugar.
Cook until the cabbage is good and tender.

Of course it must be served with corn bread (not corn meal cake) and hot sauce.
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Post by jerryd6818 »

Cuz, that's good stuff right there. The English add left over potatoes (and other left over vegetables) and call it Bubble & Squeak.

You can't beat anything fried in bacon grease. Mmmm Mmm.
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by treefarmer »

Collards are great! Sad to say we now buy canned greens like Philco mentioned earlier :( .

We used to grow collards and one of our elderly neighbors about 40 years ago showed us how to prepare them. He had collards year round, some times the stalks would be over head high (he had to stake them like a tomato plant). He cropped the lower leaves and allowed the plant to continue living. They kept growing and putting on new leaves. Our neighbors' name was Mr. Carter and most folks knew where he lived when you mentioned all the collards in his flower beds, some even called him "Mr. Collard"!

One time some sort of worm or pest had cut holes in a bunch of our collards and my wife was going to discard the bad looking leaves. Our precious old neighbor said, "You don't throw them to the cows, you just eat around the holes!" ::tu::

To prepare his collards, Mr. Carter would wash the leaves in cold water, then strip the stem from each leaf. Then he would tightly roll the leaf and the cut it into 1/4 inch pieces, he called it "chippin' 'em up". Then it was more or less like any other recipe add a little water, add a little salt and some bacon grease or even a piece of fat meat and then watch 'em melt down. Of course the collard greens had to be eaten with corn bread and pepper sauce.
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Post by RobesonsRme.com »

A big pot of my Shrimp Soup is on the stove. ::tu::

I'm taking it to my son's home this afternoon to eat during the Alabama vs Western Carolina game.

Hopefully, they won't get upset by an unranked team.

Homecoming game. ::hmm:: Never schedule anyone you cannot beat for Homecoming. ::handshake::

Hasn't always worked out that way. ::dang::

I will add the noodles just before dinner. I'll try to remember to take a photo. ::tu::

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Post by DR_MAGOO »

Making my mouth water just looking at all the good stuff.

Got a good bean recipe.

NUCLEAR BEANS
4 to 5 Quart Crock Pot
3 – (28 oz. Cans) Bush’s Baked Beans – drained
1 – Medium Onion
1 – Medium Bell Pepper
1 – 16 oz. jar Pace Salsa (mild or medium or hot)
1 – 8 oz. jar Japaleno Peppers
½ pound of bacon
½ pound Polish Kielbasa
½ tub of mushrooms
Cook on High for 3 ½ to 4 hours, stirring approx. every 30 minutes the last hour or so.
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Post by philco »

Those beans sound mighty tasty! ::drool::

Might just have to make some of those soon.
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Post by justold52 »

did any one make all of these a book?? I wood like to have them linked.

just one old mans thought.

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Post by FRJ »

Hey justold, it's good to see you back here. I hope all is well.
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Post by jerryd6818 »

KEN!! ::ds::

We were just talking about you the other day, wondering if you got your house rebuilt (in the same place?) and if you had managed to get any of your knives replaced. You doin' okay?
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This country has become more about sub-groups than about it's unity as a nation.

"The #72 pattern has got to be pretty close to the perfect knife."
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Post by Paladin »

Really good to hear from you again, Ken! ::tu:: :D
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