Fried Chicken
1/3 cup flour
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
1 – 2 1/2 to 3 pound fryer (chicken), cup up
shortening for fryer

Combine flour, paprika, salt and pepper in paper or plastic bag; add 2 or 3 pieces of chicken at a time and shake. Heat shortening til a drop of water sizzles.  Brown meaty pieces first, then add remaining pieces (don’t crowd). Brown one side; turn with tongs. When lightly browned, 15 to 20 minutes, reduce heat; cover tightly. If cover isn’t tight, add 1 tablespoon water.  Cook 30 to 40 minutes or till tender.  Uncover last 10 minutes.

*Add 1/2 cup fine dry bread crumbs to flour for more crispy coating.

Gingersnaps
3/4 cup shortening
1 cup brown sugar
1/2 cup molasses
1 egg
2 1/4 cups flour
2 teaspoons soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves

Cream first 4 ingredients until fluffy.  Sift together the remaining ingredients. Stir sifted, dry ingredients into molasses mixture.  Form in small balls about the size of a walnut.  Roll in granulated sugar; place 2 inches apart on greased cookie sheet.  Bake at 375 degrees for 12 minutes. Makes about 5 dozen cookies.

Shepard’s Pie
2 lbs ground chuck
2 large onions, chopped
3 cloves garlic, minced
2 stalks celery, chopped
salt and pepper
6 potatoes, cubed
butter

In heavy skillet, heat oil and butter, then add onions, garlic, celery, salt and pepper.  Cook slowly until meat is done; about 20 to 30 minutes.  Add a little water, so there will be a little juice.  Cook potatoes, drain and mash adding salt and pepper and lots of butter.  In a buttered casserole, place meat mixture and top with mashed potatoes. Bat at 350 degrees for about 15 or 20 minutes, or until potatoes are brown.

Heidi’s Hash
2 or more cups left-over meat, chicken or turkey
2 large onions, chopped
2 large potatoes, sliced
2 stalks celery, chopped
1 bunch green onions, chopped
3 tablespoons parsley
2 or more cups water
1/2 cup oil
1/2 cup flour
salt and pepper to taste

Make a roux using oil and flour. Add onions and stir constantly until clear. Add potatoes and brown slightly. Add celery, meat, seasoning and water. Cover and cook slowly for about 45 minutes. Add green onions and parsley and cook uncovered for about 5 minutes. Add gravy from left-over roast, chicken or turkey.

Peggy’s Spaghetti
1 lb spaghetti
2 bell peppers, chopped
3 large onions, chopped
1 whole stalk celery, chopped
3 large cans whole tomatoes
2 lbs sharp cheddar cheese
2 lbs bacon
salt, black and red pepper
good dash garlic powder

Boil spaghetti. Fry bacon crisp. In bacon fat saute onions, bell peppers and celery, until soft, not brown. In a three quart Pyrex dish layer spaghetti, bacon, cooked vegetables, tomatoes and cheese. Repeat until all ingredients are used, ending with cheese on top. Bake for 30 to 40 minutes at 325 degrees until cheese melts and all is bubbly.

**This is a large amount, so you may want to make two casseroles and use one and freeze one.

Heidi Fried Potatoes
1/4 cup bacon drippings
4 potatoes peeled and sliced
2 medium onions, sliced
1/2 cup of water
salt and pepper to taste

Heat drippings in iron skillet. Add sliced potatoes, turning until light brown. Add sliced onions; cook for about five minutes longer. Add salt and pepper. Pour water over potatoes and cover immediately with tight fitting lid. Reduce heat to low; let steam, turning potatoes occasionally. When tender, remove from skillet. Serves 4.



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