And now the Cornbread

Yesterday's blog decided I was done. It wouldn't let me add any more.  So I'll finish it today. 

This is an old recipe that I got from Betty Joe's mother, Bertie.  The cornbread is a little different from what you may be used to. It has no flour and no sugar.  

Cornbread

Preheat oiled cast iron pan to 450 degrees

1 cup buttermilk

1 large egg

Beat together.

Add

1 cup white cornmeal

1/2 teaspoon salt

1/2 teaspoon baking soda

Mix batter. 

Pour batter into hot pan. It will sizzle. 

Bake for 10-12 minutes. 

The cornbread is done when browned at the edge and a little on top.  

I'm going to try to keep adding recipes. Some posts may not have photos for now.  When I figure this out I will go back and add them.

I'll also try to add a button so the recipes can be listed alphabetically. 

If anyone wants to teach me how to blog on iPad, I could use some help. lol 

Skillet Supper and Cornbread

Tori was here recently and I fixed skillet supper and cornbread.  She asked if the recipe was on the blog, so I thought I would try this again. I struggled with the photos on my first post and I don't think this time is going to be any better. They seem to come and go and I don't know why.  Also, I don't seem to be able to rearrange the writing.  So the recipe is a little out of order. I'll fix it when I figure out how. In the meantime, please read all the way thru before you start.

For the meatballs

Mix 1 lb hamburger

1 cup fine dry bread crumbs(or substitute 3/4 cup instant oatmeal)

a few grains nutmeg (I just sprinkle a little)

1/4 cup finely chopped onion

1 teaspoon salt

3/4 cup evaporated milk (I sometimes use regular milk)

Mix and roll into balls. Roll the balls in flour. The recipe says large meatballs, but I prefer to make them medium, so they will cook faster.

Peel and slice 1 large or 2 medium onions and brown in butter or bacon grease . When the onions are lightly browned, remove them from the skillet and brown the meatballs.  

Peel and slice about 5 medium potatoes.  When the meatballs are browned add the sliced potatoes and onions. Add about 1 teaspoon salt and about 1 pint of tomato juice.  (I usually use one or two 12 ounce cans V-8.)

Cook about 15 minutes. 

Add 1 cup peas (I use frozen).

Cook about 10 minutes longer, until potatoes are done.

Stuffed Eggs

Welcome to my blog.

This was one of Betty Joe's recipes. I often serve it for company meals and it is always a hit. I think she found the original recipe in a magazine in the 1950's.

Stuffed Eggs

6 large eggs
2 tablespoons mayonnaise
1 teaspoon vinegar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon paprika
Dash of black pepper
2 teaspoons sugar

 

First you need to cook your eggs.  This is how I do it.

Put eggs in large saucepan. Cover with about 2 inches of water.   Add generous amount of salt. (I use about 1 to 2 tablespoons.)  Bring to a rolling boil.  Cover with lid and turn heat off.  Let set for 15 minutes. Take one egg out, peel it and cut in half.  If not done let the rest of the eggs set covered for another minute or two.  Then pour hot water off and fill pan of eggs with cold water.  Peel immediately.  If you let the eggs cool the shells will stick to the eggs. The eggs are now ready to stuff or you can put the cooked eggs in the refrigerator until you are ready to finish.  If the eggs have green around the yolk they were overcooked. The green is not harmful but the eggs will not be bright yellow after you mix the filling.  Make a note  to yourself and next  time shorten cooking time a little.

Now you are ready to mix the filling.  Cut the eggs in half and put the yolks in a bowl. Mash yolks with a fork. (If I am preparing a dozen eggs or more I mash with a potato masher). 

Add other ingredients and mix thoroughly. Taste a little bit of the egg mixture and adjust seasoning if needed.  Fill the whites and if you want to, you can sprinkle a little paprika on top.

Ready to serve!