Culinary creations

From county cooks...

 

 

 

Continuing as space allows are recipes The Blount Countian is featuring from cookbooks produced by groups within the county. Recipes below were printed in Tail Wagging and Paw Licking Good from the Blount County Animal Shelter.

Picky eaters may find cause for alarm when they see recipes below. Sticky bones? Pinto beans in pie? Doesn’t sound exactly like Mom’s Apple Pie, does it? Better taste before you decide what’s good or not.
Butter Bean Pie
from Carol Hogeland, Oneonta
1 pkg. Mexican cornbread mix
1 lb. dry butter beans
1 lb. ground chuck
1 large onion
1 (4 oz.) can tomato sauce
1 (16 oz.) can tomatoes
8 oz. sharp cheese, grated
salt and pepper to taste

Cook dry butter beans until done. Drain. Brown ground chuck with onion. Drain. Combine butter beans, meat, salt, pepper, tomate sauce, and tomatoes. Place in casserole dish and sprinkle cheese over top. Prepare cornbread according to package directions. Pour cornbread mixture over cheese. Bake at 350 degrees for 25 to 30 minutes or until brown.

Purple Lady Salad
from Suzanne Johnson, Remlap
1 large pkg. raspberry Jell-O
1 c. boiling water
1 small can crushed pineapple
(undrained)
1 c. blueberries
1 (8 oz.) carton Cool Whip
1 c. chopped pecans

Dissolve Jell-O in boiling water. Add pineapple and blueberries. Let this thicken in refrigerator, then add Cool Whip and pecans.

Sticky Bones (For people)
from Roy Starnes, Hayden
1 c. vinegar
1/2 c. ketchup
1/2 c. honey
2 Tbsp. Worcestershire sauce
1 tsp. each: salt, ground
mustard and paprika
1 clove garlic, minced
1/4 tsp. pepper
4 lb. bone-in beef short ribs

In saucepan, combine everything except ribs. Bring to a boil; reduce heat, cover and simmer for 15 minutes. Set aside 1 cup for basting. Place ribs in greased roasting pan; pour remaining marinade over ribs. Cover and refrigerate for at least 2 hours. Drain and discard marinade. Bake, uncovered, at 325 degrees for 1 hour or until tender, basting frequently with reserved marinade. Makes 4 servings.

Poor Man’s Pecan Pie
from Myrtlene Mize, Pine Mountain
1/2 c. pinto beans
1 stick butter or margarine
1 1/2 c. sugar
1 tsp. vanilla
1/2 c. coconut
2 eggs
1 unbaked pie shell

Cook beans; mash while hot and add butter. Beat eggs. Add with all other ingredients. Bake in pie shell for 35 minutes in 350 degree oven.

Bachelor Dinner
from Vicki C. Bates, Hayden

Start building it by placing a good-size pork chop (salt and peppered lightly) on a square of aluminum foil. Top it with 1 potato (peeled and sliced), 1 onion (chopped), 1 carrot (chopped), and a sprinkling of salt and pepper. Seal foil edges and bake in a 400 degree preheated oven for 45 minutes. During the last few minutes of baking time, slide a few brown and serve rolls into the oven. A wedge of lettuce and favorite salad dressing round out the menu.

Stone Soup
from Donna Stone, Blountsville
1 whole chicken
1 stick butter or margarine
4 to 5 potatoes, diced
1 onion, diced
1 can whole kernel corn
1 can black-eyed peas
1 can Great Northern beans
1 large can stewed tomatoes
salt and pepper to taste
1 tsp. Creole seasoning
1 tsp. garlic powder
1 tsp. onion powder

Cover chicken with water. Add 1 stick margarine, salt and pepper to taste. Cook in pressure cooker 15 minutes or in large covered pan for 45 mintues to 1 hour Remove chicken from pan. To broth, add potatoes and chopped onion. Cook 20 to 30 minutes until potatoes are tender. Add corn, peas, bean and tomatoes. Shred chicken and add to the vegetables. Add Creole seasoning, garlic powder and onion powder. Simmer, covered, 30 to 40 minutes. Serve with cornbread.

Grandmother’s Dish
from Barbara Self, Oneonta
1 to 1 1/2 lb. cubed steak
1 small can carrots
1 can whole tomatoes
spaghetti
flour
salt and pepper
milk
oil

Salt and pepper steak; flour steak. Brown steak on both sides in oil; remove steak. Add to drippings the milk and flour, enough to make gravy. Pour carrots in bottom of baking dish. Put a little raw spaghetti on top of carrots. Place meat on spaghetti, then tomatoes, chopped up. Cover almost to top of dish with gravy. Bake at 350 degrees for 1 hour.