Thinking of Spring recipes

A few recipes to help you make it to spring. I’ll be seeing you around…Agnes

Syrup Custard

2 cups sorghum syrup

1 cup sugar

¼ cup butter

Pinch salt

6 eggs, very well beaten

2 teaspoons vanilla

Beat eggs, vanilla, and salt until light and fluffy. Set aside. Cook sugar, butter, and syrup until thick. Turn mixer on to continue to beat the eggs and gradually beat in the hot syrup mixture. Pour into uncooked pie shells. Bake in a 375 degree oven until done. Since the pie is so rich, I fine that it is better if you make it into two thin pies.

Beef Hash

2 to 3 pounds boneless stew beef

4 tablespoons cooking oil

1 large onion, chopped

½ cup flour

2 tablespoons beef bouillon glandules

2 tablespoons red wine or red wine vinegar

2 cups water

Salt and pepper to taste

Put flour and pepper in a large freezer bag (do not use salt until after it is cooked…the bouillon may be enough salt). Add stew beef and toss to coat all sides of beef. Heat cooking oil in a large Dutch oven and brown meat on all sides. Stir in the onion and add the bouillon, wine, and water. Bring to a boil and reduce to simmer and cover. Cook on top of the stove until meat can be easily pulled apart. Taste for salt. If needed, stir 2 tablespoons flour into 1 cup of water and pour over. Gently cook for another 15 minutes. You may need to add another cup of water. You want to cook long enough that the gravy does not have a raw flour taste. Serve as above.

Swiss Steak

1 and ½ to 2 pound thick cut round steak

½ cup flour

½ teaspoon each salt and pepper

3 tablespoons vegetable oil

You can use a pressure cooker or Dutch oven to prepare this dish. Using either, prepare as follows: Cut steak in serving size pieces. (Do not pound) Mix flour, salt, and pepper and roll steak in mixture to completely coat. Heat oil in Pressure Cooker or Dutch oven and brown steak on all sides until golden. Add:

1 medium onion, chopped

1 cup diced celery

1 small green bell pepper, diced

1 cup Tomato juice

1 cup water

If using Pressure Cooker: secure cover according to manufactures instructions and cook at 10 pounds of pressure for 15 minutes. Turn off heat and let cool on its own. If using a Dutch Oven, put on lid and cook in the oven at 275 – 300 degrees for 4 to 6 hours. You may have to add more liquid. Serve over rice with cooked greens on the side.

Orange/Pineapple/Buttermilk Salad

1 large package orange Jell-O

1 can crushed pineapple (20 ounce size)

2 cups buttermilk

1 carton frozen whipped topping

Heat pineapple and add Jell-O and heat until well mixed and Jell-O dissolves. (DO NOT BOIL) Cool. Blend buttermilk and whipped topping and fold into Jell-O-pineapple mixture. Pour into a 9 x 13 dish that has been sprayed with non-stick cooking spray. Refrigerate until firm. Serve in squares on a lettuce leaf or as is.

Carrot Casserole

1 pound carrots

½ cup mayonnaise

1/8 cup finely chopped onion

1 cup grated cheddar cheese

¼ cup sugar

Cook carrots, drain, and place in a buttered casserole dish. Mix mayonnaise, onion, cheese, and sugar and pour over the carrots. Top with Ritz cracker crumbs. Bake at 400 degrees for 20 – 25 minutes. (NOTE: The recipe did not say to slice carrots…however; I sliced in about ½ inch slices.)

How to bake a Southern Sweet Potato:

Wash the potatoes and thoroughly dry. Rub the skins in some sort of fat (olive oil, butter, bacon fat, or cooking oil) or spray them completely with cooking spray. Place on a baking pan and cook in a 325 degree oven until potatoes are soft to the touch. Serve while hot…split and put a large pat of butter in the split. My children like to put cinnamon and sugar on it.

Cabbage Fat-Burning Soup ALL RIGHTS RESERVED © 2016 Allrecipes.com

“This cabbage soup was rumored, in days of old, to melt away those thighs.”

5 carrots, chopped

3 onions, chopped

2 (16 ounce) cans whole peeled tomatoes, with liquid

1 large head cabbage, chopped

1 (1 ounce) envelope dry onion soup mix

1 (15 ounce) can cut green beans, drained

2 quarts tomato juice

2 green bell peppers, diced

10 stalks celery, chopped

1 (14 ounce) can beef broth

Directions: Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days. Eat every day until it is gone.