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Examiner
  • Dixie Ryan: Sampling from old church recipes

  • Believe it or not we are still cleaning the basement. I know, without a doubt, that "Grouchy Bear" is up in heaven looking down and laughing at the mess he left behind.

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  • Believe it or not we are still cleaning the basement. I know, without a doubt, that "Grouchy Bear" is up in heaven looking down and laughing at the mess he left behind.
    I also know that he is very upset at all the junk we threw away and are selling in the garage sale. I found a sixth battery in the corner and sent it to be sold. There are many boxes of his junk that we cannot even identify so are making them one or two dollars each and hope they sell.
    One thing I am very thankful for is the help I have had. All of my kids and a few of my grandkids have helped, and their younger legs and backs work better than mine. Thanks to all as I don't know what I would have done without you.
    With the cooler weather I have been doing some sample cooking. In an old church cookbook I found a recipe from my daughter, Renita, and decided to try it out. The biscuits were great.
    Best Biscuits Ever
    • 4 cups self-rising flour
    • 1 tablespoon baking powder
    • 1 tablespoon sugar
    • 2/3 cup Crisco
    • 2 cups buttermilk
    • 1/4 cup shredded cheese
    • 1 cup melted butter
    • 2 garlic cloves, minced
    • 2 chicken boullion cubes
    • Parsley flakes
    Mix flour, baking powder, sugar, Crisco, buttermilk and shredded cheese together. Do not knead the dough, just roll out on floured board and cut. Bake at 400 degrees for 15 minutes. Melt butter, mix in garlic, boullion cubes, parsley flakes. Brush on top and serve.
    Cranberry Pumpkin Bread
    • 2 eggs
    • 2 cups sugar
    • 1/2 cup oil
    • 1 cup pumpkin
    • 2 1/4 cups flour
    • 1 tablespoon pumpkin pie spice
    • 1 teaspoon soda
    • 1/2 teaspoon salt
    • 1 cup chopped cranberries
    • 1 cup nuts (optional)
    Cream sugar, eggs and oil. Add pumpkin, sift flour, salt, soda and spice together. Mix together with nuts. Stir in cranberries last. Cook at 350 degrees for one hour. Makes 5 small loaves.
    Our pastor, Randy Messer, loves to cook, and one of his favorite recipes is 3 alarm salsa. He tells a story about canning many quarts of this for winter use and placing them on shelves in his basement. One day they heard a crash and ran to the basement to find them broken all over the floor. They could not breathe while in the basement and went immediately back upstairs. The next day he went down to clean up the mess (wearing a mask) and when he finished all the stains and oil had been removed from the basement floor. It was sparkling clean. Think what that would do to your stomach?!
    Page 2 of 2 - 3 Alarm Salsa
    • 1 gallon tomato sauce
    • 30 habanero peppers
    • 30 jalepeno peppers
    • 1 large can tomato paste
    • 1 large can tomato juice
    • 1 cup pickling vineger
    • 2 onions, yellow or white
    • 3 carrots
    • 4 dashes garlic salt or to your taste
    • 4 dashes cumin or to your taste
    • 4 dashes cilantro
    • Cracked pepper and table salt to taste
    Cook peppers down in boiling water and then collect extract by using a colander. Chop onions and carrots. Bring tomato sauce, paste and juice to a boil, add pepper extract, chopped onions and carrots. Add spices to taste. You may want to do this before you add peppers for you may not be able to taste. Then add vinegar. Bring all to a boil, stirring frequently. To can, use quart or pint size canning jars. Pint size jars are better because a little of this salsa goes a long way. Ladle salsa into jars, closing the lids tightly and wait for the popping sound of them sealing. I make this before I preach on hell. Randy Messer
    These recipes are simple and quick (with the exception of the salsa) and are great eating.
    Make up a bath of cranberry tea or spiced tea and have it filled with ice. That is a special suggestion for the salsa as you need something to cool you down.
    See you next week.
    Dixie Ryan lives in Odessa and has enjoyed sharing her cooking talents and secrets with readers for many years.

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