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Recipes
Salads: Liz Dalrymple's Potato Salad
By JoFClark
Cook bacon and crumble. Peel, wash and cut potatoes and cook in salted water 10-15 minutes
- 1 lb bacon
- sugar
- potatoes
- Good Seasons Italian dressing
- 2 bunches scallions
- 2 purple onions
Breads: Mammaw's Dressing
By JoFClark
Mammaw
- 1/3 cake cornbread
- Biscuits (stale), twice as much as cornbread OR loaf bread
- 3-4 stalks celery (finely chopped)
- 1 can cream of chicken soup
- 1/4-1/2 cup butter
- 1/4 finely chopped onion
- Salt
- Add milk or chicken bouillon for correct consistency
- Sage to taste 1/4t
Pork: Braised Pork Chops
By JoFClark
Molly Mabe
- 2 T salad oil
- 4-6 pork chops 3/4" thick
- 1/2 lb mushrooms or small can
- 1 medium onion
- 1 cup water
- 3/4 t salt
- 1/2 t prepared mustard
- 1 medium tomato or canned
- 1/4 cup milk (whole if possible)
- 1 T all purpose flour
Poultry: Sarah Hall's Chicken Breasts with Broccoli
By JoFClark
Brown chicken Combine soup and water with chicken drippings, blend well, set aside Return chicken to pan, cover and
- 4 breasts
- Salt, pepper and flour
- 1/4 cup oil
- Cream of celery or cream of mushroom soup
- 1 1/3 cup water
- 10oz package of frozen broccoli
- 1 cup grated cheese
Vegetables: Tomato Pie
By JoFClark
Prepare a stir and roll pastry
- Preheat oven to 350 degrees
- 4-5 tomatoes seeded and cut, sliced or diced
- 1 bunch basil, torn into pieces
- Apetina Feta to taste
- Salt & Pepper to taste
- Apetina cheese packed in oil and spices usually found at Ingles
Soups: The Golden Door's Low-Fat , Low-Calorie Holiday Dinner of Roasted Red and Yellow Pepper Soup
By JoFClark
Boil potatoes in stock till soft
- 1 medium onion, cubed (2 cups)
- 1 medium carrot, cubed (1 cups)
- 1 medium rib celery, cubed (1/2 cup)
- 1 T olive oil
- 3 red pepper, roasted, peeled and seeded
- 4 yellow peppers, roasted, peeled and seeded
- 1/2 t coriander, ground
- 1/2 t cumin, ground
- 4 cups chicken or vegetable stock
- 2 large baking potatoes, peeled and cubed
- Salt and pepper to taste
BREADS: Pancakes
By JoFClark
Mix all
- 1 3/4 sifted flour
- 2 t baking powder
- 1/2 cup soda
- 1 1/2 cup buttermilk
- 2 eggs
- 1/3 cup shortening
- 1/2 t salt
Thanksgiving: Turkey
By JoFClark
Preheat the oven to 350 degrees F
- Total Time:
- 1 video | Juicy & Flavorful Roast Turkey (03:49)
- 3 hr 20 min
- Prep:
- 30 min
- Inactive:
- 20 min
- Cook:
- 2 hr 30 min
- Yield:8 servings
- Level:Intermediate
- Next Recipe
- Ingredients
- 1/4 pound (1 stick) unsalted butter
- 1 lemon, zested and juiced
- 1 teaspoon chopped fresh thyme leaves
- 1 fresh turkey (10 to 12 pounds)
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme
- 1 whole lemon, halved
- 1 Spanish onion, quartered
- 1 head garlic, halved crosswise
Salads: Mrs. Tedder's Cranberry Salad
By JoFClark
Mix jello with 2 cups boiling water and juice from can of pineapple
- 2 cups fresh cranberries
- 1 cup sugar
- 2-3 stalks celery (cut up fine)
- 1 orange, peeled
- 1 small can crushed pineapple
- 3/4 cup chopped pecans
- 1 package strawberry jello
- 1 package raspberry jello
Thanksgiving: Mom's recipes
By JoFClark
Turkey Rub in butter, salt and pepper Cover and cook according to directions Dressing Mix liquids to create desire
- Turkey
- Butter
- Salt and pepper
- Turkey Dressing
- 1/3 cake cornbread
- Biscuits or loaf bread, stale, twice as much as cornbread
- 3-4 stalks celery, chopped fine (2 cups)
- Cream of chicken soup
- 1/2 stick butter
- 1/4 cup finely chopped onion
- Salt, if necessary
- Milk or hot water
- Sage to taste, just a tiny bit, 1/4 t
- Pumpkin Pie
- 2 cups pumpkin, candy roaster or kershaw
- Sugar to taste
- 2 eggs
- 1/4 stick butter
- Pinch of salt
- 1/4 t of cinnamon, nutmeg and ginger or 1 t lemon flavoring
- Egg Custard
- 2 eggs
- 3 T sugar
- 1 1/2 cup sugar
- 1 1/2 cup of sweet milk
- Pinch of salt and nutmeg