Southern-Style Corned Beef and Cabbage

 Half of my family is Irish on my mothers side, many Irish settlers move in Vicksburg, Ms back in the early 1800's. We grew up eating corn beef and cabbage often, The great thing was my mother would make corn beef hash the next morning for breakfast. It taste great and it easy to do. All you need if one large crock pot.

Southern-Style Corned Beef and Cabbage
Adapted recipe and photos by Miss Kate's Cookbook 
Original recipe from The Dean Brothers

• 1 4-pound corned beef brisket
• 3 cloves garlic
• 2 bay leaves
• 1/2 teaspoon bottled hot pepper sauce
• 4 slices bacon
• 1 head green cabbage, cut into 8 wedges
• 4 potatoes (1 1/2 pounds). peeled and halved lengthwise

Rinse the corned beef under cold running water and place in a large pot or Dutch oven. Add the garlic,
hay leaves, hot sauce, and enough water to cover. Bring to a boil. Reduce heat, cover, and simmer about
4 hours or until beef is tender.

Meanwhile, in a large skillet, cook the bacon over medium heat until crisp. Transfer the bacon to a paper
towel-lined plate to drain, retaining the fat in the skillet. Add the cabbage wedges and potatoes in
batches; cook over medium-high heat until brown but not tender.

When the beef is very tender, transfer it to a warm serving platter and cover with aluminum foil,
retaining the cooking liquid. Add the potatoes to the simmering liquid; cover and simmer about 15
minutes or until they begin to soften. Add the cabbage; simmer about 15 minutes more or until potatoes
arc easily pierced with a fork. 

Discard bay leaves. Using tongs or a slotted spoon, transfer the vegetables
to the serving platter and crumble the bacon over all. Serve with mustard.
Servings: 8  Bon Appetite !









Click here for a printable version of this recipe    Miss Kate's Cookbook

Cane River Cuisine Beef Stroganoff

This is a wonderful recipe, full of flavor and it is easy to make. My family loved it and my next-door neighbor gave it four stars.

Beef Stroganoff 

Adapted recipe and photos by Miss Kate's Cookbook   

Original recipe from Cane River Cuisine

• 1 1/2 pounds beef sirloin 
• 2 tablespoons flour
• 1 teaspoon salt
• 3 tablespoons butter
• 1/4 cup finely chopped onions
• 1 can mushrooms, diced
• 1 clove garlic, finely chopped
• 2 tablespoons flour
• 1 cup beef bouillon
• 1 tablespoon Worcestershire 
• 1 cup sour cream 
• Hot cooked noodles

Remove fat from beef and cut into thin strips about 11/2-inches wide and 2-inches long. Dredge with 2 tablespoons flour and salt. Heat butter over high heat and quickly brown onions, mushrooms and garlic. Add meat and brown. Sprinkle remaining 2 tablespoons flour over meat mixture in pan. Add bouillon and Worcestershire. Cook and stir until mixture boils and is thickened. Place over hot water in pan. Stir in sour cream and heat for a few minutes. Keep over hot, not boiling water, until ready to serve. Garnish with chopped parsley. After this is done you can leave it on the burner to simmer until the meat is tender. I put it into a slow cooker, it really made it moist and tender.  Serve over noodles. Serves 4. Bon Appetite !

 

Click here for a printable version of this recipe -  Miss Kate's Cookbook

Gorgonzola Devil Eggs

 

This is a good twist on Devil Eggs. I call them adult Devil Eggs. You can do these two ways, by using Gorgonzola dressing or by using Blue Cheese dressing. My grandmother use to have tea parties for her Bridge Club, she would serve tomato sandwiches, her devil eggs, sweet tea, and teacakes. I remember that she would leave some in the kitchen for me. I think you will really enjoy these and you do not have to wait until summer, they are nice any night of the week. Enjoy!

Gorgonzola Devil Eggs

Adapted recipe and photos by Miss Kate's

Original recipe from Miss Kate's Recipe Box

• 12 eggs
• One bottle of Gorgonzola Dressing  (Lite House)
• 1 teaspoon of black or white pepper
• One teaspoon of Tabasco 
• Paprika for top of eggs

Put eggs in a small pot and cover with water. Cook on high until water boils, reduce heat and cook for 7 to 10 minutes. The secret to not tearing the eggs apart is put the pot in sink and start running cold water of the eggs. Now, tap the bottom of the egg and start slowly pulling the shell. Wait 10 minutes till eggs have totally cooled, then you can cut them in half. Place the egg white halves in the refrigerator until they are cold.

Now, take the yolks and place them in a bowl. In the bowl of yolks 1/3 of a cup of the Gorgonzola dressing, pepper, and Tabasco and mix well. Check the consistency if the mixture is really thick add more dressing. If it get to thin you can add potato flakes. Place in refrigerator till cold. Now, your ready to place mixer into the eggs. Your can spoon them into it, or you can use a icing bag with a large tip. Sprinkle with paprika. 

Bon Appetite!

Click here for a printable version of this recipe - Miss Kate's Cookbook

Southern Style Squash Casserole

Southern Squash Casserole was a standard in my house growing up. Both my Grandmother and Mother cooked it all the time. It was sweet and tasty and you need get your vegetable for the day.  I believe the influence was from the French colonists who first settle in the area in 1719. The recipe is easy to cook, great for parties and everyone will like it.

Southern Squash Casserole
Adapted recipe and photos by Miss Kate's Cookbook
Original recipe from My Grandmother's Recipe Box 

•  2 pounds squash
• 2 eggs
• 1/2 medium onion, chopped
• 6 tablespoons margarine or butter
• 1/2 cup milk
• 3 tablespoons brown sugar
• 1 teaspoon sale
• 1 1/2 cups shredded cheddar cheese
• Ritz crackers 10 per layer
• Butter or margarine  

 Cook squash in small amount of water until tender. Drain well and mash.
In a separate bowl beat eggs. Saute onion in margarine. Add squash,
eggs, milk, brown sugar, and salt to onions. Mix well. In a buttered 2-
quart casserole put 1 layer of 10 crushed crackers, 1 layer of squash mixture,
and 1 layer of cheese. Repeat the 3 layers; top with cracker crumbs
and dots of butter. Bake, uncovered, at 350° for 45 minutes. Can be frozen.
Yield: 8 to 10 servings.

Bon Appetite ! 

Click here for a printable version of this recipe

Beans Supreme

When  you  look  at  the  name  of  this  recipe,  you  might  not  think  you  want  to  try  it.  I  will  admit  when  I  saw  it, I thought that  it  was  unique.  I  will  tell  you  its  very  tasty  and  something  I  think  you  kids  will  like.  ( You  can  take  the mushrooms  out,  if  your  kids  do  not  like  them. )  I  laughed  when  I  read  it  because  it  had  pork  and  beans  in  it,  I have  not  had  them  since  my  children  were  young.  I  did  find  out  that  Pork  and  Beans  on  toast  is  England favorite  food.

 Bean  Supreme

Adapted  recipe  and  photos  by  Miss  Kate's  Cookbook

Original  recipe  by  River Roads  Cookbook

2  pounds  ground  beef
1/4  cup  bacon  drippings
1  large  onion,  chopped
1/2  green pepper,  chopped
1  can  (4 ounce)  mushrooms
1  can   (16 ounce)  stewed  tomatoes
1  can  tomato  soup  (undiluted)
1  can  ( 1  pound, 13  ounce )  pork and beans
1  can  (16 ounce)  red  beans
1 1/2   teaspoons   salt
Dash  of  cayenne  pepper
1  tablespoon  Worcestershire Sauce
1 1/2  cups  sharp  cheese,  grated

Brown  meat  in  drippings  in  heavy  skillet;  add  onions,  green  pepper,
and  mushrooms.  Cook  until  vegetables  are  lightly  browned.  Add  tomatoes. soup,  beans,  salt  and  Worcestershire  sauce.  Put  in  a  2  1/2.  quart  casserole.  'top  with  grated  cheese  and  bake  at  350°  for  about  1  hour.  Serves  10-12.
Bon  Appetite !

Click  here  for  a  printable  version  of  this  recipe -  Miss  Kate's  Cookbook