I was wondering if any of you had any recipes, for any type of food, that is really good. I know there are some family recipes you just don't tell anyone. Understandable, but any others would be greatly appreciated. I am tired of eating the same thing all of the time

OK, you got it. Here's our's for baked beans:
1 lb wrights peppered bacon
8 cans pork and beans
3 fresh green chiles
1 small onion
1 bottle of chili sauce
1/2 cup brown sugar (or maybe more to taste)

Fry bacon crisp, drain, and crumble. Dice the onion and green chiles and brown them in the skillet. Mix these and all other ingredients together in a saucepan and simmer. I drain some of the liquid off of the canned beans before putting them in the pan. Hope you enjoy.

This is an OLD family recipe. My Dad was from Denmark and this is a virtually unknown recipe. They are great with Red Cabbage or Creamed Spinach on the side if you are staying with tradition or just Smashed Taters and a veggie.

They are GREAT the next day cold in a sandwich or just eat them like a snack. Not many are leftover usually so make big batches! I can't tell you how many people I have turned onto this recipe and they all love them.


Frikadeller (Danish Meat Patties)

Makes 30 to 40 Patties

2 lbs. Course Ground Pork Steak
2 Medium Onions, Fine Ground
8 Tablespoons Flour
2 Beaten Eggs
� Cup of Milk (or until right consistency)
Salt and Pepper

4 Tablespoons of Butter (to fry in)

Mix Meat and Onions in large mixing bowl,
Then run mixture through the grinder using finest blade available.

Note: If you do not have a grinder, you can purchase pre-ground pork or have the butcher grind it twice for you.

Add remaining ingredients and mix until a pasty consistency is achieved,
Then add 1 Tablespoon of Water.

Melt the butter in a large frying pan (cast iron best) on medium high heat.
When the foam subsides, lower the heat to moderate.
Using a large spoon to scoop enough mixture to form 1� thick patties,
Add 5-6 at a time, taking care not to crowd them.
Cook 6-8 minutes on each side, turning patties with tongs.

When they are a rich mahogany brown, remove them from the pan and transfer to a heated platter.
To be certain they are fully cooked, puncture one with the tip of a small knife. The juices should run clear and show no tinge of pink.

Enjoy!

J.P.

We LOVE to cook...most of all, to experiment! One of the problems is, we'll cook up somethin' REALLY GOOD, and forget to write domwn what we did! So...give it a try...just start puttin' stuff together that looks like it oughta work and next thing ya know...wow! (don't forget to write it down!) This is especially true with fish...we'll bak'em a dozen different ways. and then forget what we did! (Just don't "overcook'em!) Good Luck!

To make a fresher tasting Home Made Chili, I make a cocktail.

Brown all your meat and try to make all the chunks of meat uniform in size.

Chop an onion real fine and throw it in and sweat it down.

Now for the cocktail.

In your blender throw two cans of ro-tel tomotoes (one hot/one regular.
One can of chopped regular tomatoes.
Two or three boiled hot fresh peppers of your choice or mix jalapeno, habanero and serranos together. It's all good. Remove the seeds if you like to cut back the heat and just get the flavors. Throw whatever else you like in chili into the blender plus some water or beef broth.
Blend it up until it's smooth. I've even added a Snap-E-Tom tomato drink for some flavor. Maybe a half a can of real beer.

Then add it to your pot and let er' simmer for two or three hours.

Another trick my Mom taught me: To thicken your chili, instead of using corn starch, use a little corn meal or corn bread mix. Mix about a half cup with water and smooth it up. You put that in and it will help thicken your chili and will also add a slight corn flavor. Barely enough to notice.

I've won a few chili cook-offs with my little tricks. Not saying it's good or better than anyone elses. It's just fun to experiment.

For meat, sometimes I'll use a base of ground chuck then add, chili meat, breakfast sausage, etc. I've even chopped up some grilled pork chops and put them in there. The main thing is to keep your meat at a consistent size, so no one is getting a big chunk of anything in one bite. To me, every spoonful of chili should look the same. If not, you should call it stew

P.S. I failed to mention the dry seasonings. Of course add them to your liking. Add about half your dry seasonings at the start and half later. Keep some cumin, chili powder and salt for your last dump of seasonings about 10 minutes before serving.

Pork Butt

Get a big ole pork butt from the store. Rub it down with Olive Oil. Throw some kosher salt or sea salt on it with some crushed black pepper. Use a dry bar-b-q rub/seasoning on it, or Season all, maybe some Mrs. Dash. Whatever floats yer boat. Anyway, once it's rubbed down.... put it FAT side UP in a roasting pan. This creates a LOT of juice, so make sure it's a fairly tall pan, or put something under it in case it boils over. Cover in tin foil and put in the oven at 275 for 6-7 hours, depending on the size. Pull out, let it cool and tear apart for some awesome pulled pork sandwiches. Make some cole slaw or something if you want. Throw your favorite hot sauce or vinegar sauce on the bun and you are ready. I have posted my vinegar sauce recipe if you look back through the archives.

Have fun,

Syko

thank you all for the ideas. any more would be greatly appreciated

bump

This is an easy dish and very tasty.

Catfish Parmesan

1 cup fine, dry breadcrumbs
1/3 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
2 tablespoons chopped fresh parsley (optional)
1/2 teaspoon chopped fresh oregano (optional)
6 (8-ounce) catfish fillets
1/2 cup butter or margarine, melted
Garnishes: lemon wedges, fresh oregano sprigs

Stir together first 5 ingredients and, if desired, parsley and oregano. Dip catfish in butter; dredge in breadcrumb mixture, and place on a parchment paper-lined baking sheet (or spray with non-stick spray) .
Bake at 375� for 25 minutes or until fish flakes with a fork. Garnish, if desired.

Fool,
I am assuming this would work for all fish correct. Have you tried any others? Thanks for that recipe, it sounds excellent!

We've done that recipe with crappie...very good

Works well with most fish. I usually cut the salt in half if I use the Italian bread crumbs.

My 1st wife's daddy was from deep south Louisiana, every year for the 1st7 or 8 that we were together, we would go to Hammond, La. to visit his folks & go bluegill fishing.We would literally overflow a 84 qt ice chest with fish! They would have a fish fry & what they used to batter their fish was Louisiana Fish Fry , unseasoned, they would soak the filets in a large bowl of beer covered in garlic powder, a whole bottle of "Bull" brand Louisiana hot sauce, let them marinate a few minutes until the peanut oil got hot enough to light a kitchen match, then put fish in sack full of the fish fry corn flour, then drop in hot oil & when it floats to the top, it is done! they also take large baking size taters & wash the skins good, 1/4 them & do them the same way as the fish, man, you talking about gooooood now! Them people could cook , drink Dixie beer & play that cajun music out under the tall pines! I learned how to cook fish from them & it has been a favorite of mine for years!

that sounds awesome Parnell I will have to try that recipe some day. Lots of good ones here.