Sausage Gravy

Contributed by: David LaFerney

Source: Probably Prehistoric. My Mother, Grandma Crockett and Shirley’s Granny Wilmoth all made this, but I think my friend Hal Brown actually taught me how to do it.

  • 2 Tablespoons fat retained from cooking sausage
  • 1/8-cup flour – all-purpose flour if you have it, but any kind including self-rising will work fine.
  • 1 cup milk
  • Salt and Pepper to taste Continue reading Sausage Gravy
  • Mom’s Cranberry Salad

    Contributed by: Donna Wheatley
    Source: only every Thanksgiving meal I can ever remember at Mother’s house

    Combine the following into your serving dish and set aside:

  • 2 cups ground raw cranberries (This is easy to do. Just put the berries in either a food processor or blender and spin until coarsely chopped.)
  • 1 ground orange, including the peel (see above)
  • 1 16 oz. Can crushed pineapple, drained. Reserve the liquid and add water to make 1 cup.
  • 1 cup chopped celery
  • 1 1/2-cup sugar
  • 1-cup pecans, finely chopped, but not to powder

    In separate bowl, mix

  • 1 package lemon Jell-O
  • 1 package cherry Jell-O
  • 2 cups boiling water
    the reserved pineapple juice/water mixture (1 cup)

    Stir until Jell-O’s dissolve. Then pour over the fruit mixture. Cover and chill in the refrigerator until set.

  • Sweet and Sour Slaw Dressing

    Contributed by: Donna Wheatley
    Source: Mama, who said it is what Ridgefield’s Restaurant in Kingsport used

    Combine the following in a bowl and beat with a mixer until thick:

  • 1-teaspoon onion salt
  • 1-teaspoon garlic power
  • 1 1/2-cup sugar
  • 1 Tablespoon ground mustard (dry)
  • 1-Tablespoon salt
  • 1-cup white vinegar
  • 3 cups Wesson Oil (somewhere along the way, I switched to Canola. It tastes just the same and is healthier.)

    This makes a quart of dressing, but it keeps in the refrigerator indefinitely. You can then just pour a little over your cabbage and onion mixture as needed. Mom said it is good over Chinese cabbage too.

  • Mom’s Thanksgiving Dressing

    Contributed by: David LaFerney
    Source: Mom – Jean LaFerney

  • 4 Quarts of breadcrumbs – at least half should be cornbread the rest can be loaf bread, biscuits, rolls, whatever. Save your stale bread in the freezer just for this recipe. Mom would measure these in a gallon tea pitcher.
  • 2-3 Stalks of celery – chopped
  • 2 medium Onions – chopped
  • 2-3 Tbsp. Rubbed Sage
  • 1 Tbsp. Salt
  • 1 Tsp. Pepper
  • 2 Eggs
  • 6 1/2 Cups of liquid – broth or milk or a combination, but it needs to contain plenty of fat. So, if you use milk or canned broth that doesn’t contain PLENTY (around 1 1/2 cups) of fat, then add some in the form of melted butter, margarine, oil, or meat drippings. This is really a bread and butter casserole so don’t skimp on the fat, or it will be like bread with no butter.

    Combine all ingredients, turn into a greased casserole pan (a big one), cover, and bake in a pre-heated 350-degree oven for 45 minutes. Uncover, and bake an additional 10 minutes or until brown.

  • Grandma Jean’s Cole Slaw

    Contributed by: Esther Jean LaFerney (Crockett) AKA Mom

  • 1/2 to 1/3 Head of cabbage – Shredded fine
  • 1/3 Medium mild onion – Chopped fine
  • 1/3 of a green sweet Pepper – Chopped fine

    Dressing:

  • 1/2 C. real Mayonnaise
  • 1 Tbsp. Lemon juice or 1 Tbsp. Vinegar
  • 1/4 C. Milk
  • 1 Tbsp. Sugar or Sugar substitute
  • 1 Tsp. Salt
  • 1/2 Tsp. Pepper

    Make the dressing by slowly adding one ingredient at a time in order listed while stirring. Mix thoroughly until smooth before adding next ingredient. Add dressing to chopped slaw vegetables.

    Variation: Substitute Miracle whip salad dressing (or equivalent brand) for real mayonnaise and lemon juice/vinegar. I.E., if you use salad dressing, don’t include either lemon juice or vinegar.

  • Carol’s Baked Potato Soup

    Contributed by: Carol Haworth (LaFerney)

  • 3 med. Baked potatoes (prepare soup while potatoes are cooling)
  • 3T. Butter (or margarine
  • 1c. Diced white onion
  • 2T. Flour
  • 4 c. chicken stock
  • 2 c. water
  • 1/4 c. cornstarch
  • 1 1/2 c. instant mashed potatoes
  • 1 t. salt
  • 1/4 t. pepper
  • 1/2 t. basil
  • 1/8t. Thyme
  • 1-2 cups half and half (start with 1 cup; add according to thickness)

    Melt butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux. Add stock, water, cornstarch, mashed potatoes and spices to the pot and bring to a boil.

    Reduce heat and simmer for 5 minutes.

    Add chopped baked potato and half and half to the saucepan, bring soup back to boil, then reduce heat and simmer the soup for another 15 min. or until it is thick. (Do not boil any longer or the milk will clabber and make the soup look unappetizing.

    Garnish with shredded cheese, crumbled cooked bacon (or bacon bits), chopped green onions)

  • Carol’s California Quiche

    Contributed by: Carol Haworth

  • 1 10 inch uncooked pie shell
  • 1/4 c. real bacon crumbles or bits (I use Oscar Mayer)
  • 8 oz. Grated Jack cheese
  • 1 can (4 oz.) Ortega diced green chilies
  • 1 1/2 c. fat free half-and-half
  • 4 eggs
  • 1 medium onion quartered.

    Sprinkle bacon, cheese and Chilies onto bottom of pie crust… Put cream, eggs and onion into blender; blend for about 10 seconds (or mince onion and mix with beaten eggs and cream). Pour cream mixture into pie shell. Bake in preheated oven 350, or until top is golden brown and quiche is set. Remove from oven and allow to set for 5 minutes before serving. Serves 6.

  • Carol’s Sausage-Egg Casserole

    Contributed by: Carol Haworth

  • 6 eggs
  • 1 lb. sausage browned and drained
  • 1 c. sharp cheddar cheese shredded
  • 1 tsp. Mustard dry
  • 1 tsp. Nutmeg
  • 6 slices white bread with crusts removed
  • 1 1/2 c. milk

    Add mustard to sausage, place bread in bottom of oblong casserole dish. Beat eggs. Add milk and nutmeg. Sprinkle sausage over bread. Pour egg and milk mixture over bread and sausage. Sprinkle shredded cheese over top. Refrigerate over night. Bake 1 hour at 350 degrees. Serve with fruit and coffeecake.

  • Dave’s Pot Roast

    Contributed by: David LaFerney – Adapted from my mother’s method

    When we were kids. Sunday dinner without roast and potatoes just wasn’t right. If you want to make someone happy let them smell this when they walk in the door at the end of a cold workday.

  • Prep time – 20 minutes
  • Cooking time – 2 to 2 1/2 hours
  • Meat – 2 to 4 lb. beef or pork roast of any cut – economical cuts may actually be best, because the long cooking time will make them tender, and they have more flavor than the more expensive tender cuts
  • 8 medium potatoes – peeled or not – any kind, but we always used Idaho russet because they were most economical – cut into pieces big enough to require 2 or 3 bites in polite company
  • 1 large onion coarsely chopped
  • 1 envelope Lipton onion soup mix
  • 1 regular size can (10 ¾ oz) of Campbell’s vegetable beef soup
  • 1 can of peas or a cup of water
  • Carrots cut into 1 1/2″ pieces – enough to fill the pan

    Preheat oven to 425 degrees.

    To a lightly oiled heavy 4-6 qt roasting pan, add the ingredients in this order:

    Meat, 1/2 of potatoes, handful of carrots, 1/2 Lipton soup mix, remainder of potatoes, onions, more carrots, can of vegetable beef soup, can of peas or water, remainder of Lipton onion soup. Ok, the order isn’t important, but I like it to kind of in layers instead of all mixed up. And I do like the meat on the bottom.

    Cover tightly and place in the middle of the preheated oven. Don’t add any liquid at this time, plenty of juice will cook out initially. Cook for 1 hour at 425 degrees. Lower temperature to 325 degrees, and check to make sure that you have plenty of liquid left. If the vessel isn’t 1/3 to 1/2 full of liquid then add hot tap water to this level. Don’t add more water than is absolutely necessary or you will be stewing instead of roasting. Cook for about 1 more hour at 325 degrees until fork tender.

    For gravy: Decant liquid from the pan, allow to stand for a few minutes until the fat separates to the top and skim off, then do one of two things:

    1) Put the juice in a saucepan over medium heat. Mix 1 tablespoon of cornstarch with COLD water in a coffee cup until the starch has dissolved. Stir cornstarch mixture into juice.

    2) Or put 1 tablespoon of fat into a saucepan over medium high heat, to hot fat add 1/4 cup flour (any kind) stirring furiously. When a paste has formed and it has mostly stopped bubbling add the juice (about 1 -2 cups).

    Stir continuously and bring to a simmer, taste, adjust seasoning if needed then serve immediately. In other words, have everything else on the table before you make gravy.

    Tips:

    You don’t have to use the two kinds of soup mix. Almost any savory dish can be seasoned with nothing more than salt, pepper and garlic. It just takes more skill with a dish like this where the seasoning can’t easily be adjusted.

    1) The size of the roast and the number of potatoes and carrots isn’t at all important, just add your ingredients to the pan as you prep them, and stop when the pan is full.

  • David’s 30 Minute Chili

    Contributed by: David LaFerney

    Source: From a word of mouth recipe that I was taught by my Mother.

    By thawing the meat in the microwave, you can literally have this on the table 30 minutes after you start.

  • 1 pound of ground beef
  • 1 tablespoon of chopped garlic (I usually use the kind that is pre chopped in a jar)
  • 1 large onion chopped
  • 1 bell pepper (any stage of ripeness) chopped
  • 12 oz more or less of canned spaghetti sauce (Prego, or hunts for example)
  • < Or 12 oz tomato sauce Or 6 oz of tomato paste and 6 oz of water
  • 1 package of chili seasoning Or 1 tablespoon chili powder

    Or your herbs and spices, hot sauce, Salsa or what have you

    Or plain old salt and pepper if it is all you have. It will still be great.

  • 1 tablespoon of cooking oil (I prefer olive oil, but you can use any kind including butter or margarine)
  • 30-60 oz of canned beans (I prefer 1/2 or more of this to be pork and beans, and the remainder to be canned pinto beans, but any kind of pre cooked beans will be fine including left over home cooked ones)In a heavy 4-qt. pan over medium to high heat, start browning the onion, peppers, garlic and meat in the oil.   Add the chili seasoning or spices. When the meat is browned, pour the meat mixture into a colander to drain any fat that has cooked out. While the meat is draining, lower the heat to medium and add the tomato sauce to the pan. Stir until the sauce comes to a simmer (this will loosen the brown bits from the meat) and then add the meat mixture back to the pan. Add the beans and return to a simmer (stirring often to prevent sticking) then lower the heat to very low and cover. This is the time to taste the sauce and add more salt, pepper, spices or hot sauce if needed. Simmer for a few minutes and serve with corn bread, crackers, corn chips, and/or grated cheese and iced tea. This makes good leftovers for a few days.

    Tips:

  • 1) When a recipe calls for browning meat, try not to add too much meat at one time. If during the process you see a noticeable amount of water bubbling away in the pot, then you are sweating and not browning. If this happens, there are several things that you can do:
  • A) Turn the heat up
  • B) Push the meat (and veggies) over to the side of the pan, and brown things a little at a time in the center especially until the water evaporates.
  • C) Remove some of the food from the pan and brown a little at a time.Remember, browning means the food should actually have some brown on it (caramelized) not just boiled gray.
  • 2) Leftovers will freeze pretty well, think “chili dogs”.You might notice that this is very similar to “30 minute Spaghetti”. Recipe overlap makes it easier to shop and keep your kitchen stocked with staples. .