Down Home Country Cookin' - Breads, Sides and Such

Down Home Country Cookin Main Dishes

Down Home Country Cookin'
Breads, Sides and Such

Est. 1996


(click on recipe to view)

Broccoli Casserole

Candied Yams
Cornbread Stuffing for Turkey

Freezer CucumbersNew

Cornbread (Skillet Made)New

Garlic-Parmesan Rolls

Hash Brown Casserole
Homemade Dinner Rolls

Meat Balls for Spaghetti

Pumpkin Bread

Silver Dollar Fish Batter

Taco Salad Dip
Turnips-Spicy Country Style

Freezer Cucumbers

Mix together:
7 cups cucumbers, sliced
1 cup green peppers, sliced
1 cup onions, sliced
1 Tablespoon salt

Let set for 2 hours; stir and drain.

While waiting, mix:
2 cups sugar
1 teaspoon celery seed
1 cup white vinegar
1 teaspoon mustard seed

Bring to boil and cool. Add to cucumbers. Place in refrigerator for 3 days. Stir once each day. Freeze in containers.

Back to Recipe INDEX

Grandma's Old Fashioned Skillet Cornbread

3/4 cup flour
3/4 cup white corn meal
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 eggs
3/4 cup milk, or 1 cup buttermilk
2 Tablespoons Olive or Canola Oil

Hold an additional 2 Tablespoons of Olive or Canola Oil for skillet.

Combine ingredients. Oil a 10 inch skillet with the 2 Tablespoons of oil on hold for that purpose, get skillet hot and then reduce heat to medium or medium low. Pour ingredients into skillet, cover and fry 7 to 8 minutes. With a wide spatula, turn cornbread, cover and fry 7 to 8 more minutes.

Stoves vary but these are the basic frying times. You may need to make adjustments with heat or time settings.

Back to Recipe INDEX

Broccoli Casserole

1 box cooked, drained, chopped broccoli
1/2 stick butter
1/2 cup cheese-whiz
1 can cream of chicken soup (as is, with no water added)
1/2 cup milk
1/4 cup water
1 cup minute rice

Mix all together and pour into greased casserole [8x8] pan. Bake at 350 degrees for 1 hour.

Back to Recipe INDEX

Pumpkin Bread

1/2 cup Mazola Oil
1 1/2 cup sugar
1 cup pumpkin
1/4 cup warm water
2 eggs
1 3/4 cup sifted all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 cup each chopped dates, raisins, and nuts

Mix the first five ingredients in a large bowl. Blend well. Mix the dry ingredients in another bowl and combine them all together and blend well. Add dates, raisins, and nuts. Bake in a greased and floured loaf pan in a 350 degree oven for one hour. Cool and ice with powdered sugar icing. If you use a glass pan decrease the oven temperature to 325 degrees.

Back to Recipe INDEX

Candied Yams

4 medium sweet potatoes
4 tablespoons butter
1/3 cup brown sugar

Wash the sweet potatoes and then pierce them several times with a fork (so that steam can escape while baking), bake at 400 degrees F for 45 minutes to an hour. Remove from oven and let cool, then peal and cut into quarters. Heat the oven to 350 degrees F. Arrange the sweet potatoes in an ungreased shallow baking dish. In a pan, melt the butter and brown sugar together and then drizzle this mixture over the sweet potatoes. Bake at 350 degrees for 30 minutes.

TIP: One 16oz. can of sweet potatoes drained can be substituted for the fresh cooked sweet potatoes. They can also be garnished with miniature marshmallows after baking (they will melt on the hot sweet potatoes, just don't put them on until after baking).

Back to Recipe INDEX

Cornbread Stuffing for Turkey

Corn Bread Recipe:
Use One BOX of Martha White brand Yellow Corn Muffin Mix that comes in a box, not a bag.
1/2 cup buttermilk
1 large egg

Stuffing Recipe:
1 loaf of bread--toasted (use your toaster, 2-4 slices at a time)
4 stalks of celery (about a cup) chopped
1 1/2 large onion--chopped
1/2 stick of real butter (you can use margarine, but it will change the taste a little)
2 tablespoons of sage
Salt--1 teaspoon
Pepper--1/4 teaspoon
1 large egg

The Broth:

Start with 2 cups of turkey broth, continuing to add broth until you reach the correct consistency, usually about 4 cups. -- It is not recommended that you put the stuffing inside the turkey for health reasons. Put the stuffing around the turkey in the pan, and you do this near the last, when the turkey is almost doesn't take long for the stuffing to cook.

To get the right consistency for the stuffing:

Start with two cups of the broth and continue to add more broth, up to 4 cups, the stuffing should be moist, but not soggy...kinda light. HINT: If you add 2 cups of water to the turkey before you put it in the oven, it will make more broth and it helps the turkey stay moist and not dry.

Make the cornbread the night before...then it is not hot and is easier to deal with.

Now, to put it all together:

Use a big bowl and Break up the cornbread (crumbled), then break up the toast (about crouton sized, I just pinch it off and break it up, it's no big deal)

In a sause pan, melt the butter and then saute the onions and celery. When done, add these to the cornbread and toast. Add the sage, salt, pepper, egg, and mix well. Now, add the broth and mix well [remember to not make it too soggy].

All of the ingredients should be combined now, so put the mixture around the turkey and bake UNCOVERED for about 45 minutes to an hour until it is slightly browned [keep an eye on it] do this the last hour that the turkey is baking.

Back to Recipe INDEX

Garlic-Parmesan Rolls

1 loaf [1 lb] frozen bread dough, thawed
3 Tablespoons of grated parmesan cheese
1 teaspoon of garlic salt
1 stick [1/2 cup] butter, melted

Cut dough into 16 pieces; shape into balls. Place on a floured surface, cover and let rise in a warm place for 10 minutes.

In a bowl, stir parmesan cheese and garlic salt into butter. Using a spoon, roll balls in butter mixture; arrange loosely into two 9" round baking pans. Cover and let rise in a warm place until doubled. Bake at 375 degrees for 10-15 min. or until golden brown. Warm leftover butter mixture; when rolls are baked, spoon the mixture over the rolls. Serve warm. Yield: 16 rolls.

These rolls are great served with your favorite pasta meal and have been a really big hit with my family for years.

Back to Recipe INDEX

Hash Brown Casserole

1 (2 pound) package frozen hash brown potatoes, thawed
1/2 cup melted butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) container sour cream
1/2 cup chopped onions
2 cups shredded cheddar cheese
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups crushed cornflakes cereal (measured after they are crushed)
1/4 cup melted butter

Preheat the oven to 350 degrees. In a large bowl, combine the hash browns, 1/2 cup melted butter, cream of mushroom soup, sour cream, chopped onion, cheddar cheese, salt, pepper. Place the mixture in (2) 8x8 baking dishes or (1) 9x13 baking dish. In a medium saucepan over medium heat, saute the cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole(s). Bake covered in the preheated oven for 40 minutes. This is an excellent recipe for family gatherings and reunions. Great for supper too!

Back to Recipe INDEX

Homemade Dinner Rolls

3 to 3 1/2 cups sifted flour
1 package active dry yeast
1 1/4 cups milk
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
1 egg

In large mixer bowl, combine 1 1/3 cup of the flour and the yeast. Heat together milk, sugar, shortening, and salt just until warm; stir occasionally to melt shortening. Add to dry ingredients in mixer bowl; add egg. Beat at low speed of electric mixer for 1/2 minute; scrape sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a soft dough. Place in greased bowl; turn Once to grease surface. Cover; let rise until double, 1 to 1 1/2 hours. Punch down; turn out on lightly floured surface. Cover; let rest 10 minutes. Shape as desired. Cover and let shaped rolls rise until double, 30 to 45 minutes. Bake on greased baking sheet or in greased muffin pans at 400 degrees F. for 12 to 15 minutes. Makes 2 dozen rolls.

Back to Recipe INDEX

Meat Balls for Spaghetti:

2 lbs ground chuck
1 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
3 slices bread
2 med. onions, chopped
1/2 teaspoon garlic salt
2 Tablespoons Worcestershire sauce
2 Tablespoons hot sauce
1 teaspoon dry mustard
2 eggs
1/2 cup milk

Preheat oven at 350 degrees. Soak bread in the milk. Combine all ingredients and mix well. Shape meat mixture into 2 inch meatballs [about the size of a golf ball]. Place in 13x9 baking dish. Bake for 1/2 hour and add meatballs to your favorite spaghetti sauce recipe and cook as usual. This is an original recipe of mine, hope ya like it!

Back to Recipe INDEX

Silver Dollar Fish Batter:

1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon garlic salt
1/4 teaspoon ground red pepper (HOT)
1/2 teaspoon ground dry mustard
1 egg
1 1/4 cups beer

Just combine the ingredients, mix well, and dip your favorite fish fillets into the batter. I use a fry-daddy to deep fry with, and it turns out really good!

Back to Recipe INDEX

Taco Salad Dip

1 can of bean dip [located at your grocery store in the potato chip section]
1 pkg. taco seasoning
1 16oz carton sour cream

Spread the bean dip in a pizza pan or serving dish, mix together the sour cream and taco mix seasoning and spread on top of the bean dip.

Top With:

Salsa (spread on thin)
3 chopped green onions
Chopped Lettuce
Sliced black olives
Chopped tomato (one small)
Shredded cheddar cheese

Use your favorite taco or corn chips to scoop up the salad dip. The Fritos brand scoop chips work real well.

Back to Recipe INDEX

Turnips-Spicy Country Style

Many people don't like cooked turnips because of their very strong taste, but here is the solution to that problem. It is sugar! The sugar takes the strong "tang" away from the turnips, so start out with 2 tablespoons. If the turnips taste sweet, decrease the amount of sugar, if they still taste too tangy, add a little more sugar next time.

6-8 medium turnips, pealed and sliced
3 slices bacon
1/8 to 1/4 teaspoon salt
1/8 teaspoon ground cayenne pepper
1/8 teaspoon ground black pepper
2 tablespoons sugar

Peal turnips and slice (about 1/4 inch thick). Put the sliced turnips in a pan with lid and add enough water to cover the turnips. Add bacon, cayenne pepper, black pepper, salt and sugar. Cover and bring to a boil and then turn the heat down and let simmer until tender, about 30 to 45 minutes, then remove the bacon and discard. I like my turnips with more cayenne than this recipe calls for, but it all depends on how cajun you want them. I use 3 small cayenne peppers dried and broken up in the turnips (we grow our own). With a little experimenting, you'll soon be making some really great down home country turnips.

Back to Recipe INDEX

Make a Free Website with Yola.