Good morning. How is everybody today? We hope all are well, and enjoying the start to the weekend!
Mom and Dad are coming down for lunch. We’re having Granny Margaret’s Meatloaf, peas, macaroni-n-cheese, Mom’s chili sauce, rice and tomato gravy and a good fresh salad.
After the meal, for dessert, Deb will be havin carrots dipped in beet juice for her sweet tooth, and I’ll be having the same, followed up immediately with a #1 washtub full of peach cobbler covered with homemade vanilla ice cream!
Just kiddin Mississippi, on both counts! That dern peach cobbler and homemade ice cream do sound good though, doesn’t they? Wonder when ole Deb’s headed back up to Live Oak to see her family?
Hmmm…
Granny’s meatloaf is a hit though…every time! Our whole family loves it, and 9 out of 10 times, they come down, that’s what Mom and Dad want for the meal. I gotta say, that mutha makes some really good meatloaf sandwiches the next day…or two!
We always cook about 3 times what we need. We eat about a third for lunch, eat about another third between sharin another meal or two with Mom and Dad, both of us having it for the next nights meal as well.
After that we’ll food saver the other third in some meal size packs…quick and simple dinner for one night down the road.
Well, why don’t we go back in Miz Judi’s Kitchen and fire off the cook stove?
Salmon Patties With Sauce
- 1 (15-1/2 oz.) can salmon, drained
- 1/3 cup chopped onion
- 1 egg
- ½ cup all-purpose flour
- 1-1/2 teaspoons baking powder
- 2 tablespoons butter or margarine
- ¼ cup all-purpose flour
- 1-1/2 cups milk
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- 1 (8 oz.) can English peas, drained
Drain salmon; reserve 2 tablespoons liquid and set aside. Flake salmon; add onion and egg. Mix. Stir in ½ cup of flour. Add baking powder to salmon liquid. Stir well and add salmon mixture. Mix well. Make into 4 patties and fry in hot oil (375) until golden brown, (about 5 minutes.) Drain.
Sauce
Melt butter in saucepan. Add ¼ cup of flour, stir constantly, and gradually add milk, continuing to stir constantly until mixture is thickened. Stir in salt, pepper, and peas Serve over patties.
Sharon Bray
Crab Quiche
- 2 tablespoons green onion, chopped fine
- 1 tablespoon butter
- 4 eggs
- 2 cups whipping cream
- ¾ teaspoon salt
- 2 (6 oz.) packages frozen crabmeat, thawed and drained
- 1 cup Swiss cheese, shredded
- 2 tablespoons sherry
- 1/8 teaspoon red pepper
- Pastry for 9-inch pie
Line a 9-inch quiche or pie pan with pastry. Saute onion in butter until tender. Set aside. Beat eggs in a large bowl. Add the whipping cream and salt, mixing well. Stir in sautéed onion, crab meat, cheese, sherry, and pepper. Pour into a partially baked (about 5 minutes) pastry shell. Bake on 425 for 15 minutes. Reduce heat to 325 for an additional 35 to 40 minutes until set.
Brenda Bray Harris
Baked Cheese and Shrimp Custard
- 2 tablespoons finely chopped onion
- ½ cup finely chopped celery
- ¼ cup butter
- 4 slices of bread, cut in 1/2-inch cubes
- ½ pound cooked, cleaned shrimp
- 1-1/2 cups American cheese, grated
- 1-1/2 cups milk
- ½ teaspoon salt
Saute onion and celery in butter for 5 minutes or until soft. Add bread cubes and lightly toss to coat with butter. Turn 1/3 of bread mixture into a 1-1/2 quart greased casserole. Add ½ the shrimp, then ½ the cheese. Repeat the layers of bread, shrimp, and cheese and top with a layer of bread mixture. Combine the eggs, milk and salt and pour over the layers; sprinkle with remaining cheese. Bake on 325 for 45 minutes or until set and a knife inserted in custard comes out clean.
Bea Bird
Vinegar Pie
- 1 stick margarine, melted
- 2 tablespoons flour
- 2 tablespoons vinegar
- 1-1/2 cups sugar
- 1 tablespoon vanilla
- 3 eggs
- 1 9-inch pie shell, unbaked
Combine margarine, flour, vinegar, sugar, vanilla and eggs, blending well. Pour into pie shell. Bake on 300 for 45 minutes.
Eva Dell Beaty