Vinegar Pie
1 cup of water
2 eggs
2 tablespoons of vinegar
1 cup of sugar
2 tablespoons of flour
1 tablespoons of butter
1/2 teaspoon of lemon extract
1 9-inch baked piecrust
Mix together the sugar, water, eggs, vinegar, and the flour in the top of a double boiler.
Cook, stirring constantly until the mixture is smooth and thick.
Remove the mixture from the heat and stir in the lemon extract and the butter.
Pour into the baked piecrust and let cool.
Top with whipped cream if you like.
From the cookbook "Cat Head Biscuits And Garlic Fried Chicken"
Sunday, May 6, 2007
Yeast Doughnuts
Yeast Doughnuts
From the Cookbook, Cajun Clark's One Inch From The Top
1/2 cup milk
1/4 cup shortening
1 teaspoon salt
1/3 cup sugar
1 package yeast
1 egg
2 1/2 cups flour
SCALD milk.
ADD shortening, salt, sugar.
STIR 'til dissolved.
COOL to lukewarm.
ADD yeast--dissolve.
ADD beaten egg.
ADD flour.
MIX and KNEAD to smooth dough.
PUT in greased bowl and turn.
LET rise to double.
ROLL 1/2-inch thick; CUT with cutter.
PLACE on greased pan 1-inch apart.
COVER, let rise 'til double.
FRY in deep fat. DRAIN on paper.
SHAKE in powdered sugar.
From the Cookbook, Cajun Clark's One Inch From The Top
1/2 cup milk
1/4 cup shortening
1 teaspoon salt
1/3 cup sugar
1 package yeast
1 egg
2 1/2 cups flour
SCALD milk.
ADD shortening, salt, sugar.
STIR 'til dissolved.
COOL to lukewarm.
ADD yeast--dissolve.
ADD beaten egg.
ADD flour.
MIX and KNEAD to smooth dough.
PUT in greased bowl and turn.
LET rise to double.
ROLL 1/2-inch thick; CUT with cutter.
PLACE on greased pan 1-inch apart.
COVER, let rise 'til double.
FRY in deep fat. DRAIN on paper.
SHAKE in powdered sugar.
Sausage Gravy
Sausage Gravy
About 1 pound of sausage
2 tablespoons of flour
1 1/2 cups of milk
Salt and Black Pepper
Water
Make the sausage into patties and fry over medium heat until brown and cooked through. Remove the sausage from the pan and discard about half of the grease. Brown the flour, stirring constantly, in the remaining sausage grease. Add the milk and enough water to make the gravy as thick or thin as you like. Crumble upa few of the sausage patties and add to the gravy. Add salt and black pepper to taste.
Serve over cat head biscuits.
From the cookbook "Cat Head Biscuits And Garlic Fried Chicken"
About 1 pound of sausage
2 tablespoons of flour
1 1/2 cups of milk
Salt and Black Pepper
Water
Make the sausage into patties and fry over medium heat until brown and cooked through. Remove the sausage from the pan and discard about half of the grease. Brown the flour, stirring constantly, in the remaining sausage grease. Add the milk and enough water to make the gravy as thick or thin as you like. Crumble upa few of the sausage patties and add to the gravy. Add salt and black pepper to taste.
Serve over cat head biscuits.
From the cookbook "Cat Head Biscuits And Garlic Fried Chicken"
Saturday, May 5, 2007
Cajun Style Deep Fried Turkey
Cajun Style Deep Fried Turkey
From Cajun Clark's cookbook"One Inch From The Top"
4 ounces liquid garlic4 ounces liquid onion4 ounces liquid celery1 tablespoon red pepper2 tablespoons salt2 tablespoons Tabasco, or the hot sauce you prefer1 ounce liquid crab boil, OR--1 tablespoon Old Bay Seasoning1 each poultry or meat injector1 each DEFROSTED 10 to 12 pound turkey5 gallons peanut oilSAUTÉ liquid garlic, liquid onion, liquid celery, red pepper, salt, Tabasco and liquid crab boil or Old Bay Seasoning until salt and pepper are dissolved. FILL the injector and inject the turkey at the breast, wings, drumsticks, thighs and back. ALLOW to marinate for 24 hours in the refrigerator or in an ice chest.USING a 10 gallon pot for frying, BRING the peanut oil to 350°F and FRY the turkey for 38 to 42 minutes. The turkey should FLOAT to the surface after 35 minutes and you should COOK an ADDITIONAL 5 to 7 minutes.
From Cajun Clark's cookbook"One Inch From The Top"
4 ounces liquid garlic4 ounces liquid onion4 ounces liquid celery1 tablespoon red pepper2 tablespoons salt2 tablespoons Tabasco, or the hot sauce you prefer1 ounce liquid crab boil, OR--1 tablespoon Old Bay Seasoning1 each poultry or meat injector1 each DEFROSTED 10 to 12 pound turkey5 gallons peanut oilSAUTÉ liquid garlic, liquid onion, liquid celery, red pepper, salt, Tabasco and liquid crab boil or Old Bay Seasoning until salt and pepper are dissolved. FILL the injector and inject the turkey at the breast, wings, drumsticks, thighs and back. ALLOW to marinate for 24 hours in the refrigerator or in an ice chest.USING a 10 gallon pot for frying, BRING the peanut oil to 350°F and FRY the turkey for 38 to 42 minutes. The turkey should FLOAT to the surface after 35 minutes and you should COOK an ADDITIONAL 5 to 7 minutes.
Fried Green Tomatoes
Fried Green Tomatoes
From Soul Food Recipes
by Willie Crawford
Tomatoes were and still are a very easy plant togrow. All you need is soil with the right phbalance, a little sun, and regular watering toharvest a great tomato crop just about anywhere.I have lived in many states from North Carolina,to Florida, to Hawaii, to Alaska (while flyingmilitary transport aircraft). I grew tomatoes ineach of these locations with ease. While tomatoesgrow fast, it's hard to wait for them to ripen.Now you've got a great way to eat mature but notripened tomatoes. Do let some vine ripen though.A juicy fully vine-ripened tomato eaten fresh offthe vine is a treat in itself.Ingredients4 large green tomatoes2 cups corn meal (white)1 tablespoon salt1/2 teaspoon black pepper 1/2 cup Wesson oilPreparation:1. Clean tomatoes2. Slice tomatoes in slices about the thicknessof a cooked hamburger patty3. Heat oil in frying pan over medium heat.4. Sprinkle salt and pepper on both sides oftomato slices. I spread them on a clean plate todo this.5. Coat each side of tomato slices with cornmeal.I simply sprinkled the corn meal over thetomatoes on the plate, turned them over, andsprinkled the other side.6. Gently shake off the loose meal and then placetomato slices in hot oil.7. Cook over medium heat until brown on one side,turn over and brown the other side.8. Place on a paper towel to drain.9. Serve hot.I enjoy them with grits.
From Soul Food Recipes
by Willie Crawford
Tomatoes were and still are a very easy plant togrow. All you need is soil with the right phbalance, a little sun, and regular watering toharvest a great tomato crop just about anywhere.I have lived in many states from North Carolina,to Florida, to Hawaii, to Alaska (while flyingmilitary transport aircraft). I grew tomatoes ineach of these locations with ease. While tomatoesgrow fast, it's hard to wait for them to ripen.Now you've got a great way to eat mature but notripened tomatoes. Do let some vine ripen though.A juicy fully vine-ripened tomato eaten fresh offthe vine is a treat in itself.Ingredients4 large green tomatoes2 cups corn meal (white)1 tablespoon salt1/2 teaspoon black pepper 1/2 cup Wesson oilPreparation:1. Clean tomatoes2. Slice tomatoes in slices about the thicknessof a cooked hamburger patty3. Heat oil in frying pan over medium heat.4. Sprinkle salt and pepper on both sides oftomato slices. I spread them on a clean plate todo this.5. Coat each side of tomato slices with cornmeal.I simply sprinkled the corn meal over thetomatoes on the plate, turned them over, andsprinkled the other side.6. Gently shake off the loose meal and then placetomato slices in hot oil.7. Cook over medium heat until brown on one side,turn over and brown the other side.8. Place on a paper towel to drain.9. Serve hot.I enjoy them with grits.
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