This was sent to DHC by our good friend Alvin.

Pie crust dough;
3 ½ cups flour
1 cup+2 tblspoons butter flavor shortning(make sure your shortning is very cold,I keep
…mine in the freezer for the day before I make the dough)
1 ¼ cups cold water
1tbls+1tsp salt
mix the flour and salt,cut in shortening,as for pie crust.add the water and mix gently.
Just until the dry particles are absorbed;do not over mix. refrigerate at least 30 min.
Meanwhile,make the filling,make sure you dice or chop everything kinda small and
All the same size.
1lb ground beef
1lb ground pork
5 carrots chopped
2 onions chopped
2 potatoes chopped
1 rutabaga chopped
1 tbls salt
1 tbls pepper
mix all ingredients in a larg bowl,on a floured surface ,roll ½ cup sized balls of dough
into circles about the size of a dinner plate.put about a cup of filling on one half(shape
it with your hands so the crust will fold over nicely),dampen the edges with water,
fold crust over filling and seal.(I like to use a fork to seal them).place on a greased cookie sheet,and brush with milk ,and cut a few slits in the crust.bake at 350 degrees for one hour.
Serve with gravy,or ketchup.
Pie crusts can be tricky,if you don’t know how you can always google it,or buy ready
Made pie crust rounds. The best place for rutabaga is smiths grocery store.i have to go there for the ground pork too(weird that walmart doesn’t have ground pork…
Only sausage???) any way this recipe takes some practice but once you get it down,
Its soooo worth it!!!

Fried Chicken

2 chickens
1 lb bacon
beaten egg
1 cup cream
minced celery
a little onion juice
lumps of butter

Cut into joints two tender young chickens, wipe the pieces dry, season with salt and pepper, red and black, then set on ice.

Fry a pound of streaky bacon in a deep skillet, take out when crisp, roll chicken in flour, dip in beaten egg, then roll again, and lay in the fat, which must be bubbling hot, but not scorching.

Cook, turning often, to a rich brown, take out, then pile in a pan, set the pan over another with boiling water in the bottom, and put all in a very hot oven for fifteen minutes. This cooks the chicken through and through without making it hard. The pieces must not touch in frying so there will be two skilletfuls.

When all the chicken is fried, and in the oven, dredge in more flour, stir it well through the fat, then add a cup of cream, stirring hard all the time, and letting it barely simmer–boiling curdles it.

Or if you want a full-cream gravy, pour off the fat, stir the cream in double quantity in the skillet to take up the flavors, then pour it in a double boiler, add pepper, salt, minced celery, a little onion juice, and one at a time, lumps of butter, rolled well in flour. Cook until thick and rich, and serve in a gravy boat.

1 chicken
2 cups of flour
1/2 teaspoon of salt
4 teaspoons of baking powder
1 cup cup of milk
salt, pepper
1 tablespoon butter

Cut a fowl into pieces to serve and cook in water to cover until the bones will come out easily. Before taking them out drop dumplings in, cover closely and cook ten minutes without lifting the cover. The liquid should be boiling rapidly when the dough is put in and kept boiling until the end.

For the DUMPLINGS: sift two cups of flour twice with half a level teaspoon of salt and four level teaspoons of baking powder. Mix with milk, turn out on a well floured board and pat out half an inch thick. Cut into small cakes. If this soft dough is put into the kettle in spoonfuls the time of cooking must be doubled. The bones and meat will keep the dough from settling into the liquid and becoming soggy.

Arrange the meat in the center with dumplings around the edge and a sprig of parsley between each. Thicken the liquid and season with salt and pepper as needed and a rounding tablespoon of butter.

Pot Roast

3-4 lb. (1,5-2 kg) beef roast (sirloin tip, rump, English cut)
1 tbsp. oil
1/4 c. soy sauce
1 c. coffee
2 bay leaves
1 garlic clove, minced
1/2 tsp. oregano
2 onions, sliced


Sear roast in 1 tablespoon oil on all sides in heavy Dutch oven. Pour sauce over meat. Put half of onions on meat, the other half in sauce. Cover and roast 4-5 hours at 325 degrees.

Country Casserole

1 lb. (1/2 kg) beef chunks or ground beef
1 chopped onion
1 can tomato soup
1 lb. (1/2 kg) egg noodles
1 can cream of mushroom soup
1 tbsp. olive oil


Sauté chopped onion in olive oil. Add beef. Cook well. Add can of tomato soup undiluted.

Cook egg noodles according to directions on package. Drain well. Add can of cream of mushroom soup, undiluted.

Grease casserole dish. Place 1/2 of beef mixture in bottom of casserole. Add 1/2 of noodle mixture. Put rest of beef on noodles. Add remaining noodles. If desired, sprinkle paprika lightly over top of noodles.

Bake in 375 degree F (175 degrees C) oven for 20-25 minutes, or until bubbly.

Country Spaghetti Recipe

12 oz spaghetti
10 oz sausages, ground
3 oz bacon
5 oz mushrooms, sliced
1 onion, chopped
1 chili pepper
2 tbs oil
4 tbs grated cheese
salt to taste


Half fill a medium saucepan with water. Season with salt and bring to the boil. Cook the pasta according to the packet instructions.
Saute onion in the oil for 4-5 minutes. Add bacon, sausage and mushrooms and cook for 2 more minutes.
Add the chillie, season with salt, and simmer, over a low heat, for 20 minutes.
Drain the pasta. Toss with hot sauce and grated cheese.

BBQ Sammie

1 15-oz. can tomato sauce
1 cup brown sugar
1 cup ketchup
1 cup mustard
1 cup water
1/8 tsp. Worcestershire sauce
1 tbsp. minced onion
2 beef bouillon cubes
3 lbs. beef, eye of round
6 hamburger buns or dinner rolls
2 dashes hot sauce

Slice eye of round roast into thin slices. Place in crock pot. Add all ingredients. Cook over medium heat for 4 to 6 hours.

Serve on hamburger buns , also my fave to add is good ole coleslaw.

Oven Baked Barbecue Chicken

2 cups tomatoes, canned or fresh
1/4 cup chili sauce
1/4 cup A-1® Sauce
1/3 cup vinegar
2 tablespoons brown sugar
2 onions, minced
1 tablespoon paprika
1 teaspoon salt
1 tablespoon Worcestershire sauce
Garlic, to taste

Break tomatoes into small pieces. Add all other ingredients. Simmer until well cooked. Pour over chicken which has been layered in a baking dish, and bake one hour at 325 degrees F. If mixture becomes thick before meat is done, add a little water. May be used over ribs, also.

Chicken and Dressing Bake

1 (7 ounce) package herb-seasoned stuffing mix
1 can cream of mushroom or cream of chicken soup
2 cups chicken broth
2 eggs, well beaten
3 1/2 cups diced, cooked chicken
1/2 cup milk

Toss stuffing with 1/2 can of soup, broth and eggs. Spread in an 11 x 7-inch buttered baking dish. Top with chicken. Combine remaining soup and milk. Pour over all. Cover with foil. Bake at 350 degrees F for 45 to 50 minutes. Remove foil. Bake 10 to 15 minutes longer.

Broccoli & Cheese Chicken

4 skinless chicken breasts (bone-in or boneless)
1 can cream of chicken or cream of mushroom soup
1 small bag frozen broccoli florets
1 small can sliced mushrooms drained (optional)
1 cup shredded cheese*
*Sargento Bistro style Asiagio w/ Roasted Garlic is particularity good in this recipe but any shredded cheese you like should be fine

Preheat Oven: 350°

Place the chicken breasts in a large roasting pan or large casserole dish.

In a bowl, mix soup with mushrooms and broccoli florets. Pour mixture over chicken and bake in a 350° oven until chicken is done and sauce is bubbly. (approx. 1 hour)

Then stir in 1 cup of shredded cheese and return to oven until cheese melts. (approx. 5-10 more minutes)

Serve with rice or noodles.

Country Ham and Red-Eye Gravy

Sliced country ham (uncooked, 1/4″ thick)
2 Tbsp. oil
1 cup black brewed coffee
1 tsp. sugar (optional)

Place oil in a cast iron skillet and heat on medium. Add ham slices and cook approximately 8 minutes on each side. Remove ham to a warm dish. Leave drippings in skillet and add coffee. Add sugar if desired. Cover and simmer for 5-10 minutes. Serve with ham and homemade biscuits.

The term “red-eye” supposedly comes from the little red circles or “eyes” of grease that form in the gravy on the plate. I have also heard that a drop of Tabasco sauce was added to the gravy, thus forming the red-eye.

Easy Chicken Pot Pie
Yield: 4 servings

Preheat Oven: 400°

1 can (10 oz.) cooked chicken
1 can condensed cream of chicken or cream of celery soup
1/2 cup milk
1/2 tsp. poultry seasoning
1 can (15 oz.) Mixed Vegetables, drained

1 cup Bisquick® mix
1/2 cup milk
1 egg

Combine chicken, soup, vegetables and poultry seasoning in an ungreased  9″ pie pan or 8″ square pan. Slightly beat egg, add milk and stir in Bisquick. Pour mixture over the other ingredients in pan.

Bake about 30 minutes or until golden brown.

Meat Loaf
Yield: 8 – 10 servings

Preheat Oven: 350°

1 pound ground beef
1 green pepper, chopped
1 onion, chopped
1/2 cup quick rolled oats
1/2 cup cracker crumbs
1 egg, beaten
1/4 cup Heinz 57 sauce
1/4 cup catchup
salt and pepper to taste
1/4 teaspoon ground nutmeg

Lightly beat egg, add Heinz 57 sauce, catchup, pepper, onion, and seasonings. Add ground beef, oatmeal and cracker crumbs, mix thoroughly. Place in loaf pan and press slightly. (Top with catchup or tomato paste, if desired) Bake at 350° for  45-50 minutes.

For faster cooking, use muffin tins and reduce cooking time.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: