THE TOTALLY UNOFFICIAL AAPK COOKBOOK

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philco
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THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Postby philco » Sun Oct 26, 2014 8:23 pm

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

Postby jerryd6818 » Sun Oct 26, 2014 9:55 pm

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.
Forged on the anvil of discipline.
The Few. The Proud.
Jerry D.

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."
--T.J. Murphy 2012

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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Postby philco » Sun Oct 26, 2014 11:55 pm

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
IMG_1216.JPG
Mix flour and cornmeal in a ziplock bag.
IMG_1218.JPG
Cut okra pods into 1/2 in. slices
IMG_1220.JPG
Beat one or two eggs then add the okra slices and stir till all are coated with egg
IMG_1224.JPG
Place okra slices into ziplock bag with flour and cornmeal, seal bag, shake till all okra is well coated
IMG_1225.JPG
Fry in oil on medium heat until okra coating is golden brown
IMG_1227.JPG
Place okra on a paper towel covered plate to absorb excess oil before serving
Phil
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Postby jerryd6818 » Mon Oct 27, 2014 12:42 am

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.
Forged on the anvil of discipline.
The Few. The Proud.
Jerry D.

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."
--T.J. Murphy 2012

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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Postby treefarmer » Mon Oct 27, 2014 1:12 am

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!
Treefarmer

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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Postby carrmillus » Thu Oct 30, 2014 8:56 pm

.....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

Postby RobesonsRme.com » Fri Oct 31, 2014 2:40 pm

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

Postby RobesonsRme.com » Fri Oct 31, 2014 2:58 pm

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.

Charlie Noyes
DE OPPRESSO LIBER

"...Men may spurn our appeals, reject our message, oppose our arguments, despise our persons ___but they are helpless against our prayers. "

Sidlow Baxter

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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Postby jerryd6818 » Fri Oct 31, 2014 3:16 pm

Savin' that one. ::nod:: ::tu::
Forged on the anvil of discipline.
The Few. The Proud.
Jerry D.

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."
--T.J. Murphy 2012

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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Postby philco » Sat Nov 01, 2014 12:32 am

jerryd6818 wrote:Savin' that one. ::nod:: ::tu::


That do sound mighty tasty. ::nod::
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Postby RobesonsRme.com » Sat Nov 01, 2014 3:41 pm

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.

Charlie
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"...Men may spurn our appeals, reject our message, oppose our arguments, despise our persons ___but they are helpless against our prayers. "

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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Postby treefarmer » Fri Nov 07, 2014 3:07 am

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.
Treefarmer
Attachments
007r.jpg
getting started
2014-11-06 001 001r.jpg
about done
2014-11-06 001 008r.jpg
jumbo peanuts
2014-11-06 002 002r.jpg
ready to eat
2014-11-06 002 001r.jpg
in the freezer-for a later day

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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Postby jerryd6818 » Fri Nov 07, 2014 4:22 am

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::
Forged on the anvil of discipline.
The Few. The Proud.
Jerry D.

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."
--T.J. Murphy 2012

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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Postby philco » Thu Nov 20, 2014 6:01 pm

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:
Phil
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Jesus died for you. Are you living for Him?

"Buy More Ammo!"
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Our knives are more than metal and bone;
They're about who we are and the people we've known.

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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Postby Paladin » Thu Nov 20, 2014 7:11 pm

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

Ray
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