From Sally's Kitchen

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Let me preface this by saying I am a busy woman that has very little time to spend long hours in the kitchen but I do love good food! I'm not much on fast food or eating out especially when you're as picky as I am about flavor. Some of the restaurants that people think are the greatest don't impress me at all. Most of the time I think I could do it better but one career at a time it's all I can do to keep up with real estate but got the idea that I would at least share some of my recipes with my website visitors. Be warned I use herbs, spices and lots of flavor so if you are on a salad and or a bland diet you don't want to try these but if you like lots of flavor and are not afraid of big flavor try these 1 pan recipes. All are easy to prepare and fast cooking most under 30 minutes and no more than 5 minutes prep time.
                                        

 

Neil Cost's Goulash (my dad)
Daddy had people from all over the country coming to hunt in Greenwood and eat his goulash. It is a great Winter dish. 5 Minutes prep and 20 minutes cook time.I grew up on this and so did my kids. Cheap too! Kids will love it and they will never know it's healthy. (feeds 4)

                                                          Ingredients
Ground chuck                                                                                                   
Can diced tomatoes
small can of tomato paste
Can water
1 medium white onion
1 green bell pepper
chili powder
Salt (sea salt or salt substitute is fine)
Small box large elbow macaroni

Here's how to make it

Dice onion and bell pepper first, cook macaroni until almost done ( about 5 minutes) while preparing the rest of the meal drain and set aside
Brown salted meat in a skillet big enough to hold all the ingredients
Add 1 can of diced tomatoes and 1 small can of tomato paste & 1 can of water or more to make soup
add diced onion and bell pepper cook for about 5 minutes until tender.
Add enough chili powder to make the soup mixture a dark reddish brown don't be shy it'll take a lot ( maybe 2 or 3 tablespoons) I just go by color
 Then add  drained partially cooked macaroni and simmer slowly for a minimum of 5 to 10 minutes.
Serve with tossed salad and bread. Enjoy!

         

 

 

       

Delicious Ham Fried Rice

Another famous Cost recipe that has been a big hit with us and others across the country.

feeds 4
Ingredients

1 small box of minute rice ( brown rice is good too, needs to be drained real well to get all the water out of it after cooking)
1 bunch of spring onions or (small white onion)
1 good handful of bean sprouts or a can is ok (well drained)
1 large slice of center cut ham
3 large eggs
soy sauce

5 minutes prep time 20 Minutes cook time

Here's how to make it

Cook rice according to directions to feed 4
 Dice ham and onions and saute in large skillet with a little oil
When this is done about 5 to 7 minutes add three eggs beaten and scramble in with ham and onion.
lower heat and add well drained bean sprouts and cover cook until sprouts are well wilted but not soggy.
Add rice and soy sauce ( amount varies you can always add more) toss together.

That's it with a salad and bread it's a real treat Try it!    

 

 

Mammie's Best Southern Fried Chicken ( My Grandmother)

I know it is not popular these days to fry anything or use salt but let me just say this. She ate fried chicken every Sunday and lived to the ripe old age of 102! I should be so blessed.

 

Ingredients

 

1 cut up whole chicken or chicken pieces your choice

Salt

Pepper

Self Rising Flour

Peanut Oil

 

Most important step

soak chicken in a bowl of salted water overnight (amount of salt depends on your tolerance, amount of chicken and any health issues) You can't salt chicken after it's cooked!
sea salt and salt substitute ok 

 

In a large skillet ( large enough for all pieces) heat enough peanut oil to cover largest piece of chicken halfway up. 

 

While oil is heating roll chicken pieces in self rising flour covering all surfaces well.

 

Cook on medium heat with a lid on for about 15 to 20 minutes depending on the size of largest pieces.

Remove cover and turn chicken over and cook with lid off for another 15 or so minutes. ( Remove smaller pieces before larger pieces as they will be done faster) It is crispy southern fried chicken and gooooood eating!

 

Southern Milk Gravy

 

Ingredients

 

2Tbs or more oil and drippings from frying chicken ( depends on how much gravy you want to make)

Milk

Left Over flour from coating chicken

salt

pepper

 

Leave about two tablespoons of drippings and oil in the pan stir in some of the flour left from coating the chicken ( add until there is a creamy paste in the pan. Turn down heat to medium low add salt and pepper this mixture pour milk slowly until it thickens adding more milk as needed until it is creamy. 

 

PS. You can use this recipe to make sausage gravy too. Just add the cooked sausage back into the gravy pour over fresh baked biscuits and enjoy.

 

 

 

 

Ingredients

 

Chicken pieces as described above

Salt  & Pepper (to taste, be careful dumplins add salty flavor)

1 regular can of  biscuits (not butter added)

1 to 2 chicken boulion cubes ( depends on how much chicken you're making)

 

 

Place chicken in large enough pan to cover with water simmer chicken until falling off the bone. Don't cook all the broth out you'll put the chicken back into this later

Take chicken out of  broth water and cool slightly and pull all the meat off the bones (this takes the longest in preparing this dish but don't cut corners by using skinless boneless chicken it won't taste as good)

Put back into broth that the chicken made and you may need to add more water and bring back to a boil.

Open can of biscuits and take each biscuit and work it on your hands by pull and folding until each one is tough to the feel. pinch off small pieces of biscuits and drop into broth and deboned chicken, do not stir it! Keep dropping the biscuit pieces in until you have about 2 times more dumplins than chicken. Don't stir! Just let this simmer for about 20 minutes. Serve it up with a side of cranberry sauce and you've got real southern style chicken and dumplins in a snap.

 

Laura's Clam Chowder (my oldest daughter)

 

8 ounces salt pork or bacon
   cut in small strips (we use bacon)
2 medium onions, in small dice
3 stalks celery, in small dice
10 cloves garlic, peeled and minced
2 medium bell peppers, in small dice
1/4 cup flour
1 quart clear chicken stock or clear seafood stock
3 bay leaves
1-1/2 pounds potatoes, half of them cooked and put

 through a ricer, milled, or mashed, half uncooked but

 cut in small dice
1 cup heavy cream
3 pints clams in their liquor (we use 8, 6-8 ounce cans)
Kosher salt and freshly ground pepper to taste

 (we don’t add any salt)
Hot sauce
1 bunch green onions, thinly sliced
2 tablespoons butter (optional)

 

 

Janie's Pumped Up Lemon Merange Pie (my mom)

Makes 1 9" pie

 

Ingredients

 

1 Box family size cooking type of lemon pie filling (not instant it won't be as good)

Bottle or real lemon

1 deep dish pie crust (or make your own)

Prepare lemon pie filling according to directions ( substitute 1/2 of water called for with lemon juice)

 

Merange

 

I use 4 eggs minimum at room temperature and I beat the eggs until really stiff before I add any sugar, ( add sugar according to directions on pie filling box but adjust for 4 eggs instead of two)  Continue to follow directions on the box for browning.

It is important to let the pie cool down before putting on the merange or it will be soggy.

 

Same as above just use the cooking kind of chocolate pie filling ( not instant)

 

 

 Serves 6 or more

 

Ingredients

 

6  large over ripe bananas

2 pkgs family size vanilla pudding ( instant ok)

Vanilla extract

Nabisco Vanilla Wafers ( I've tried the stre brands and they aren't as good)

 

Cover bottom of an oblong casserole dish with a layer of vanilla wafers and then slice 2 bananas on top add another layer of vanilla wafers but not so close together leave spaces between. Add rest of bannana slices add another layer of vanilla wafers very sparingly

Prepare both packages of pudding mix with correct amount  of milk for two boxes. Mix as directed but add 1 tsp. of vanilla extract to the pudding and pour over the banana mixture when thickened. Put a layer of vanilla wafers on top, cover and put in refrigerator for at least 2 hours before serving.

 

Note: For another great treat use chocolate pudding and exchange the vanilla extract with almond extract. Oh my goodness!

 

 

 

Please let me know if you tried these recipes and how you liked them. Maybe you have some you would like to share with me too. I would love to hear from you!

Bon - Appetite

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