What’s Cookin’

A Gourmands Directory of Delectable Victuals

Hickory Holler Persimmon Pudding - from "Aunt Bee's Mayberry Cookbook".

    Ingredients: 2 cups persimmon pulp, 2 cups sugar, 2 eggs beaten, 1 3/4 cups all purpose flour, 2 tsp. baking powder, 1 cup half and half, 1 cup buttermilk, 1 tsp. baking soda, 1/3 cup melted butter or margarine, 1 tsp. cinnamon, and 1 tsp. vanilla extract.

    To prepare: In a large bowl combine the persimmon pulp, sugar and eggs. In a separate bowl sift the flour with the baking powder. In a small bowl combine the half and half and the buttermilk, add the baking soda. Add the flour mixture to the persimmon mixture alternately with the buttermilk mixture, stirring well after each addition. Place the butter in a 9 x 13 inch cake pan and place in a 325 degree oven until melted. Using a pastry brush, or a paper towel, coat the sides of the pan. Pour the excess butter into the batter. Add the cinnamon and the vanilla, and mix well. Pour mixture into the pan. Bake in a 325 degree oven for one hour or until a table knife inserted in the center comes out clean. The pudding will puff up and then flatten as it cooks. Additional: Nuts raisins or coconut maybe added before baking. Serves 12.

Trailer Tammy's Tuna 'n' Taters Casserole - A real rib sticker.

    Ingredients: 1 tbls. margarine, 1/4 cup chopped green bell pepper, 2 tbls. frozen chopped onions, 4 tsp. all purpose flour, 1/8 tsp. dill seed, 1/2 tsp. salt, 1/8 tsp. freshly ground black pepper, 1 2.5 oz. jar sliced mushrooms, 3/4 cup soy milk (or regular cow milk), 1 tsp. Worcestershire sauce, 6 oz. canned white tuna, 1 cup frozen peas, 2 cups frozen tater tots.

    To prepare: In an 8 inch round microwave safe dish, combine the margarine, bell pepper and onion. Cook, covered, on high 4-5 minutes, or until the vegetables are soft. Stir in the flour, dill seed, salt and pepper. Drain the mushrooms, reserving the liquid. Stir the mushroom liquid, milk, and Worcestershire sauce into the onion mixture. Cook uncovered, on high 3-4 minutes or until thickened and bubbly, keep stirring after each minute. Mix in the tuna, peas, and mushrooms, and top with the tater tots. Cook, uncovered on high 11-12 minutes or until heated through, rotating after 6 minutes. Let stand for several minutes, then chow down. Makes 4 servings.   

Aunt Ginny’s Buttery Shrimp and Rice - Tastes just like candy!

    Ingredients: Two cups white rice, four cups water, 1 pound medium shrimp cleaned and devained, 1 medium yellow onion, 2 oz cans of Hunts tomato sauce, 1 stick butter, salt, hot sauce, four chicken bullion cubes, garlic and 2 tbs. olive oil.

    To prepare: In a small pot bring to a boil four cups of water with four chicken bullion cubes  (prepared or homemade stock can also be used). In a large pot sweat the minced garlic with the diced medium onion in olive oil. Add the raw rice to the onion and sauté until rice becomes "pearly". Add chicken stock to rice and cover. Keep on very low heat for 40 min. Return to the small pot and sauté shrimp in 2 tbs. of butter. Add hot sauce and Cajun spices (garlic powder, cumin, black pepper, cayenne pepper). When shrimp becomes pink add tomato sauce and let simmer on low heat for 10 min. After the rice is cooked add the rest of the butter to taste and include shrimp and tomato sauce from small pot. Stir on low heat until all ingredients are mixed well and serve hot.

Jumbo’s Gumbo - A favorite of Johnny’s

    Ingredients: 1 and a half Chicken breasts, 1/2lb.beef sausage or ‘anduille sausage’, 1and a half Bell peppers, 1 med to large onion, 1 head garlic, 1 med can crushed tomatoes, 1 tsp dry or fresh thyme, parsley, garlic powder, celery salt, black pepper, 1 box frozen or 2 small cans of okra, 3 dashes ‘Angostura’ bitters, 1tbls Worcestershire sauce (Lea & Perrin), cayenne pepper, Hot sauce ( to taste), 1 bay leaf, 1 cup water, olive oil, salt. Additional: Shrimp (med), oysters, lump crabmeat.

    To prepare: Brown chicken in a hot iron skillet with olive oil and garlic. Remove chicken and soften onion with sausage. Add peppers. After peppers soften add tomato, okra, spices, bayleaf and water. Let simmer for 15-20 minutes. Shred chicken and add with salt pepper and hot sauce. Add Worcestershire and bitters. Finally add seafood and let simmer on low heat for an additional 25 minutes. Make some rice and call your friends cause the gumbo is on! ( Makes enough to feed everybody in Shreveport).

Reverend Joe's Bourbon Chili - A blessing from above!

    Ingredients: (In no special order and of no specific quantity) Bourbon, steak, red beans, black beans, bourbon, chorizo sausage, chili peppers, jalapeno peppers, chopped garlic, bourbon, 1/2 lemon, chili powder, chili sauce, chopped tomatoes, parsley, bay leaves, bourbon.

    To prepare: Cut the steak into cubes about 3/4 inch in size. Place in a bowl or pot with 1 pint of bourbon and some garlic. Marinate overnight. Discard marinade and sauté steak with onions, sausage and both kinds of peppers. Dump in chopped tomatoes and chili sauce. Heat to boiling, then lower heat to simmer for about 1/2 hour. Add black and red beans, chili powder, parsley (chopped), 3 bay leaves and the juice of 1/2 lemon. Simmer over low heat until the rest of the bourbon is a distant memory. Pass the bowls, face west and let Miss Ruby's Mojo wrangle yer insides!

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Have you got a secret family recipe you can share?  Email it to : pompador@ix.netcom.com

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