Side Dishes

Discussion in 'BOC Member Cookbook' started by Whistler, Oct 13, 2005.

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  1. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Hoot Isabell(Hootowlc3)


    2-cups yellow corn meal, self rising
    1/2-cup flour, self rising
    1/3-cup finely chopped onions
    4-cloves garlic chopped fine
    1/4-teaspoon baking powder
    1/4-tsp black pepper
    add salt if you wish
    1-egg
    1-tbs butter
    butter milk or stale beer

    swet the onions and garlic in 1 tbs of butter.
    sit aside.
    Mix all dry ingredients
    add onions and garlic, mix well. Mix in the butter milk or beer until batter will drop from spoon.
    now is the time to add peppers or cyan pepper.
    Sit mixture in fridge while you cook the fish. Then cook hush puppies in the same oil. Throw the fish away and enjoy the hush puppies. lol
     
  2. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jackie Johson(Abilene)

    Tradionally, hush puppies were made on the riverbank with the leftover cornmeal, flour, salt and pepper mixture, that was brought along to coat the skillet fried fish by adding water until the mixture could be dropped into the hot grease by the spoon-full and fed to the puppies to make them "hush." Somewhere along the line, the fishing must not have been good enough to fill the bellys and the dogs had to do without. Today, down here in Dixie, we like to add garlic and onion powder to the dry mix we drag our fish through. A couple cups of cornmeal and about a third of that for the flour is pretty much all there is to it. Whether you make your own or use a prepared mix, just add minced or chopped onion and a couple pinches of baking powder to the leftover dry mix. If you dip your fish in milk, buttermilk or beer, use that to moisten mixture until it can be formed with a spoon or two spoons and drop into skillet. Egg is optional, but helps if you want to make it thick enough to form a "patty," and cut into french-fry sized potions before frying 'til a golden brown. Much like fried cornbread, hushpuppys are good with pinto beans and both remain popular side dishes, along with a big slice of Vidalia onion. Don't forget the tartar sauce.
     

  3. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Gene Chambers(Akwolf41)

    This is my Cheesebread recipe I like to go with
    Pasta dishes or whatever. Hope you like it.




    INGREDIENTS:



    1 Loaf of French Bread

    1 Pound of Cheddar Cheese

    3 Tablespoons Mayonnaise

    3 Tablespoons of Butter or Margarine

    3 Teaspoons Garlic Powder


    In a fairly large bowl Mix together the Cheddar cheese

    that has been grated, Mayo, butter, and garlic powder.

    The amounts of mayo, butter and Garlic powder can be

    varied to suit your taste and for consistency of the

    spread. The amounts are estimates as I never measure

    anything for this recipe. It should be a fairly stiff

    spread. Now Slice your french bread in approximately

    1/2 to 3/4 inch slices. Spread a coating of the cheese

    mixture on the bread slices approximately 1/8 to 1/4 thick.

    Put cheesebread onto a cookie sheet and place in the oven

    under the Broiler. Broil until the topping gets light

    brown toasting on the top. Be cautious and keep an eye on

    it as it will finish very quickly. It is ready to serve

    at this point, but I like to let cool for a few minutes.

    I Hope you enjoy.

    Gene
     
  4. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Hoot Isabell(Hootowlc3)

    This goes real well with catfish stew


    Title: Corn Fritters
    Yield: 4 Servings

    Ingredients

    10 oz pkg. green giant frozen
    -cream style; corn oil for deep frying
    1/2 c flour
    1/2 c yellow cornmeal
    1 ts baking powder
    1 ts instant minced onion
    1/2 ts salt
    2 eggs

    Instructions

    Place unopened corn pouch in warm water for 10 to 15 minutes to thaw.
    In deep fat fryer or heavy saucepan, heat 2 to 3 inches of oil to 375
    degrees. In medium bowl, combine thawed corn and remaining
    ingredients; stir until well combined. Drop batter by level
    tablespoonfuls into hot oil, 375 degrees. Fry 2 to 3 minutes or
    until golden brown. Drain on paper towel. 24 to 28 fritters. TIP:
    Corn Fritters can be served with maple syrup or sprinkled with
    powdered sugar.
     
  5. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Chris Long(Bigcathunter)


    2 tbsp. bacon drippings
    1/2 lb. lean ground beef
    1/2 lb. lean ground pork
    1 c. chopped onion
    1/2 c. chopped fresh parsley
    1/2 c. chopped green onions
    1 lb. chicken giblets, boiled & chopped
    4 c. giblet stock
    1 tbsp. minced garlic
    8 c. cooked rice
    1 tbsp. crushed dried mint
    2 tbsp. Worcestershire sauce
    Salt to taste
    Louisiana hot sauce to taste

    In a large deep saucepan over medium heat, sauté the ground beef and pork in the bacon drippings until crumbly. Add the onions, celery, parsley and green onion. Cook until onions are clear. Stir in the chopped giblets, stock, garlic, rice, mint and Worcestershire sauce. Add salt and hot sauce. Then mix together well everything.

    Cook over medium heat, stirring occasionally for about 20 minutes. Reduce heat to low, cover and cook 1 hour. Leftover Dirty Rice can be eaten with eggs for breakfast or by itself for enjoyment.
     
  6. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Chris Long(Bigcathunter)

    1 lb. dried red beans (not kidney beans)
    1 lg. yellow onion, chopped
    5 cloves garlic, minced or pressed
    1 bunch parsley, finely chopped
    1 ham hock or 5 slices chopped bacon
    2 tbsp. dried basil
    1 tsp. salt
    1 tbsp. finely ground black pepper
    1/3 c. brown sugar
    2 dashes Tabasco
    2 bay leaves
    Water
    2 c. uncooked converted rice

    Pick out any bad beans or rocks, Wash thoroughly. DO NOT SOAK BEANS. Put all ingredients (except rice) in a large pot. Add water to cover ingredients and simmer uncovered 3 to 4 hours. Add more water as necessary

    Half an hour before serving, prepare white rice according to package directions. Serve red beans over rice with plenty of pot liquor, fried catfish and hot cornbread. It'll Make 6 to 8 servings
     
  7. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Pickled Eggs

    Originally posted by David Carroll(Catdaddy_64)

    1 qt Water
    1 qt Vinegar, white
    2 Onions
    1 Yellow waxed peppers (jar)
    36 Eggs


    Hard boil eggs. Slice onions very thinly. Combine water and vinegar in LARGE container (not plastic). Stir well. Peel eggs, and layer in jar with sliced onions and peppers. Cover jar and let marinate on counter. DO NOT REFRIGERATE. Eggs will get spicier the longer you leave them in marinade. Minimum time is about one week - maximum time is as long as you wish. When you don't want them to marinate any longer, remove them from jar and place in container without any liquid.
     
  8. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Daniel Ray Harris(Dan Harris)

    There's many ways to pickle eggs and Daves is your basic recipe. The way I do it is to buy a big jar of pickles, like gallon jar, and save the juice when pickles are gone. Then when ready boil your eggs and set them aside to cool. Then boil your pickle juice and add whatever seasoning you desire. I have a secret recipe that have perfected over the yrs but will not post it as it origonally came from a nice old lady and I promised I would not tell a soul. You can put about anything in it. For spicy just add hot peppers to the mix, seeds and all, I use habaneros, seranos, etc... Then after the juice and seasons have simmered for a while, to give them time to mix and all, pour them over the eggs in the jar and seal the lid for a month or so at least. Before I actually start to prepare everything I save up pickle juice till the gallon jar is full. Then when I make a batch I know I have enough juice, usually enough for two gallon jars of eggs, one spicy for me and a friend of mine and one without spice for everyone else. I usually turn it into a variety type hot mix or reguluar mix by throwing in some baby carrots, baby corn, hamburger slice pickles, pickle spears, fresh green beans, fresh okra, etc...Not everbody likes the eggs ya know so variety in the jar keeps all happy and my flamin hot pickle spears are usually a big hit at parties. Those puppies are hot too. Generally a month or so will be enough time to pickle the eggs. To check them just take a bite out of one and look at it to see if the juice or vinegar has soaked through completely. Useing pickle juice saves time and then you really don't have to worry bout getting the season mix right as for the most part it's already in the juice. To start I would just boil the pickle juice the way it is and pour it over the eggs, basic and simple and then after tasteing them you can perfect the next batch accordingly. Enjoy bro...
     
  9. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)

    Ingredients:

    4 large California artichokes

    Preparation:

    Wash artichokes under cold, running water. Cut off stem at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly.

    Add 1 teaspoon salt and two to three inches boiling water. (Lemon juice, herbs, garlic powder or onion powder may be added, if desired.)

    Cover and boil gently 35 to 45 minutes or until base can be pierced easily with a fork. (Add a little more boiling water, if needed.)

    Turn artichokes upside down to drain. Cool completely; cover and refrigerate to chill.

    Selection of dips

    Creamy Thai Dip

    Ingredients:

    1/4 cup creamy peanut butter
    1/4 cup firmly packed brown sugar
    2 tablespoons cider vinegar
    2 tablespoons soy sauce
    1 teaspoon sesame oil
    1/8 teaspoon ground ginger

    Preparation:

    Combine all ingredients;,mix well. Makes about 3/4 cup.

    Variation: For "Oriental Dip," omit peanut butter.

    Honey Mustard Dip

    Ingredients:

    1/4 cup prepared mustard
    2 tablespoons cider vinegar
    2 tablespoons honey

    Preparation:

    Combine all ingredients mix well. Makes about 1/2 cup.

    "SHIP AHOY!" DIP

    Ingredients:

    1 can (6-1/2 ounces) minced clams
    2 tablespoons reserved clam juice
    3 ounces cream cheese, softened
    1 teaspoon lemon juice
    1/4 teaspoon garlic salt

    Preparation:

    Drain clams, reserving 2 tablespoons clam juice. Blend cream cheese with lemon juice and garlic salt. Stir in clams and reserved clam juice.

    Refrigerate until ready to serve. Makes about 3/4 cup.

    COOK'S TIP:

    Cooked and chilled artichokes are easy to keep on hand for quick snacks or impromptu parties. Refrigerated in a covered container, they will keep up to a week.
     
  10. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Rex Birt(Catfish156123)

    Jalapeno Hush Puppies
    1. 1 cup self-rising cornmeal
    2. 1/2 cup self-rising flour
    3. 1 tablespoon sugar
    4. 1/2 cup minced onion
    5. 1 tablespoon minced jalapeno
    6. 1 cup milk
    7. 1 large egg, beaten
    8. cooking oil

    Combine first five ingridients in bowl. Stir in milk and eggs. preheat cooking oil to 350 f in heavy skillet or deep fryer. Drop level tablespoons of batter into hot oil. Turning hush puppies frequently, Cook until golden brown on all sides. About 3 minutes . Remove with slotted spoon. Drain on paper towels. Yields about 2 dozen. ( If self-rising cornmeal is not available, Add 2 teaspoons baking powder and 1 teaspoon salt to 1 cup cornmeal.)
     
  11. BAM

    BAM New Member

    Messages:
    827
    State:
    Tennessee
    cup of cornmeal
    1/2 cup self rising flour
    1 teaspoon baking powder
    3/4 teaspoon salt
    1/4 to 1/2 cup chopped onion
    1 egg beaten
    2/3 cup milk
    vegetable oil

    combine first five ingredients in a large bowl. add egg and milk, stirring just until ingredients are moistened. let stand 5 minutes.
    drop by spoonfuls in hot oil ( 375 ).

    This is the basic recipe we use.
     
  12. ShilohRed

    ShilohRed New Member

    Messages:
    4,339
    State:
    West Tn
    2 cups self rising corn meal
    1 cup self rising flower
    one egg
    one cup onion chopped fine
    table spoon full of salt
    2 table spoons full of black pepper
    dash of garlic powder
    mix all this well. Then add only enough liquid ( I use beer) to get it to all mix well.

    Jerry that is why I drop mine by hand. fast and I don't have to have a spoon or anything else.
    Pete
     
  13. jtrew

    jtrew New Member

    Messages:
    4,404
    State:
    Little Rock, AR
    Cholesterol Crackers:
    Bacon, cut into two pieces
    Waverly Wafers or Club Crackers
    Wrap a half slice of bacon around the cracker lengthwise
    Cook, either in the oven at 375 or in the microwave (I prefer microwave) until bacon is cooked to your liking--either just about to get crisp or crispy crunchy.

    NOTE: If you get the idea of using newspapers under a paper towel to soak up the grease when microwaving, be sure to exclude and color pictures or ads. The color will actually get hot enough to burn the bacon on the bottom.
     
  14. Cajun

    Cajun New Member

    Messages:
    41
    State:
    Kolin, Louisiana
    Timberlake Hushpuppies
    3 C Martha White self rising cornmeal
    1 C Martha White flour
    1 Tbs. sugar
    1 ¼ Tsp baking powder
    2 eggs
    1 bunch of green onions chopped
    1 small can of Mexican corn
    Enough Mayfield buttermilk to bind
    garlic salt – sprinkle and stir until you can smell it in the mix.
    (Optional - ¼ C pickled jalapeno peppers or Red Pepper to taste)
    Mix all ingredients together. Roll into small balls and drop into hot grease. Fry until
    golden
     
  15. Eithne

    Eithne New Member

    Messages:
    408
    State:
    OK
    Originally Posted by ShilohRed:

    3 lbs jalapeño peppers. But in half take the seeds out.
    1 lb of hot sausage
    8 ox pack of cream cheese.
    pack of cheep Bacon. Thin sliced.

    clean out everything from the centers of the peppers. Leave the tops on them'
    cook and drain the 1 lb of sausage.
    The package of cream cheese I leave out to get room temp.
    Mix the cheese and sausage together.
    Then stuff the peppers with the mix. Wrap the Bacon around the peppers. stick a tooth pick in the center to hold the bacon and also hold when picking up the peppers.
    Cook until Bacon is done in smoker (But can be done in th oven also) On a rack to so they do not stand in any liquids that will come out of them
    Temp 225 for hour or if you would like for them to have less heat cook an extra 30 minute to 1 hour.
    Enjoy.

    Pete
     
  16. ldw45

    ldw45 Member

    Messages:
    487
    State:
    Illinois
    MISSISSIPPI CAVIAR
    3 - 15 oz cans blackeye peas, drained
    3 - 15 oz cans black beans, drained
    1 - 4 oz jar red pimentos, chopped
    1 ½ c onion, chopped
    1 ½ c green pepper, chopped
    1 - 12 oz can/jar pickled jalapeno peppers, chopped
    1 - 8 oz bottle Kraft brand ZESTY Italian dressing
    Optional - chopped parsley, fresh or dried, to your taste
    Add all ingredients into a large bowl. Marinate for 6 hours or
    overnight. Serve with corn chips. (Any brand of "Scoops" corn
    chips is good to use for this caviar.)
     
  17. Catgirl

    Catgirl New Member

    Messages:
    13,546
    Pepper Cheese Grits

    4 1/2 cups water
    1 teaspoon salt
    1 1/2 cups uncooked quick-cooking grits
    4 cups shredded cheddar cheese
    1/4 cup butter
    1 (4 oz.) can chopped green chili peppers (mild in my case, but once again....w/e floats yer boat)
    2 tablespoons chopped pimiento
    1 clove garlic, minced
    3 beaten eggs

    Combine water and salt in a large saucepan; bring to a boil. Gradually stir in grits. Reduce heat, cover and simmer five minutes, stirring occasionally. Add cheese and butter, stirring until melted. Stir in peppers, pimiento, and garlic.

    Stir about 1/4 cup hot grits into beaten eggs. Stir egg mixture into remaining grits in saucepan. Pour into lightly greased baking dish. Bake uncovered for 30 minutes. Yield: 8-10 servings.


    Creamy Cheese Grits

    This simple staple is daily comfort food on breakfast tables across the South. Folks outside the south may wonder about the best way to eat grits. Try this cheesy version nestled near scrambled eggs on your plate.

    3 (10 1/2 oz.) cans condensed chicken broth, undiluted
    1/2 cup whipping cream
    1 cup uncooked quick-cooking grits
    2 cups (8 oz.) shredded sharp cheddar cheese (regular cheddar is fine also - the dish will be less TANGY)

    Combine chicken broth and whipping cream in a large saucepan; bring to a boil. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 to 7 minutes. Stir in cheese. Cool 10 minutes. Yield: 5 3/4 cups.
     
  18. ldw45

    ldw45 Member

    Messages:
    487
    State:
    Illinois
    Hush Puppies​
    3 c. corn meal
    1 1/2 c. flour
    3 T. baking powder
    1 t Salt
    1 small to med onion - chopped
    2 t. sugar (opt)
    2 c. milk
    1 egg

    (If I use self rising meal & flour I omit - baking powder & salt)

    Mix dry ingedrients, add onion, egg & milk
    Stirr and drop into hot grease about 300 degrees
     
  19. ldw45

    ldw45 Member

    Messages:
    487
    State:
    Illinois
    SauerKraut Salad​
    1 C. Chopped green peppers
    1 C. Onion
    1 C. Celery
    1 C. chopped sauerkraut, drained​

    Bring to boil:
    1 C. sugar
    1/3 C. vinegar
    1/3 C. oil​

    Cool & pour over the Kraut mixture. Let stand in Frig several hours.
    (some substitute celery seed instead of celery)​
     
  20. ldw45

    ldw45 Member

    Messages:
    487
    State:
    Illinois
    Kraut ​
    Shred Cabbage with kraut cutter or slaw cutter
    mix into cabbage:
    1 tsp salt & 1 tsp sugar per qt of cabbage
    (put a couple quart in and add salt & sugar as you go for good mixture)
    Place in a crock or 5 gallon plastic bucket, Cover with boiling water to cure. Keep it submerged by placing a stoneware plate on top. Turn the kraut a couple times daily.

    Allow to cure to taste (3-5 days at least). Pressure qts. at 10# for 10 minutes.​
     
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