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Ben and Mary Landreth
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FRIED CATFISH
Simple and delicious! INGREDIENTS: 2 pounds catfish fillets -- 1/2 inch thick 1. Trim the catfish of any skin or membrane. Stir the garlic powder, salt, and
pepper together in a small bowl. 2. Heat the oil in a large heavy skillet over a medium heat until a little cracker meal sprinkle in the oil gives off a lively sizzle. Slip the fillets into the skillet and fry, turning once, until the fillets are cooked through and golden brown on both sides, about 8 minutes. Remove and drain on paper towels before serving. |
SEAFOOD GUMBO
INGREDIENTS: 2 quarts beef stock or canned beef broth 1. Combine the stock, ham, bay leaves, red pepper, and 2 teaspoons of the salt in
a large kettle. Heat to boiling over high heat. Reduce the heat to a simmer, cover, and
cook 1 hour. 2. Meanwhile, make the roux: Heat the bacon drippings in a skillet over a medium
heat. Stir in the flour until absorbed.Cook over very low heat, stirring constantly, until
flour is dark brown and the roux smells nutty, about 25 minutes. Be careful not to burn
the flour or the roux is ruined. 3. In a separate large skillet, heat the oil over medium heat. Add the okra, onions, green peppers, celery, and garlic. Saut}Guntil almost tender, about 10 minutes. Add the tomatoes and cook 5 minutes longer. 4. Add the saut}td vegetables and the roux to the hot beef stock along with remaining 1 teaspoon of salt, the catsup, hot pepper sauce, Worcestershire sauce, and thyme. |
Key Lime Pie Yield: 6 Servings Ingredients: 1 tb unflavored gelatin (1 env.) Instructions: Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, lime juice, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in grated peel. Add food coloring sparingly to tint pale green. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form; gradually add 1/2 c sugar, beating to stiff peaks. Fold gelatin mixture into egg whites. Fold in whipped cream. Pile into cooled baked pastry shell. Chill till firm. Spread with more whipped cream; edge with grated lime peel. Sprinkle chopped pistachio nuts in center. Garnish with thinly sliced lime placed in whipped cream mounds around edge of pie. |
Sloppy Joes
Cook chopped onion with hamburger. Drain hamburger. Add mustard, ketchup, salt, pepper, serve over toasted buns. Just taste it as you go along for the right flavor. |
Sweet and Sour Spareribs 2 lbs spareribs Cut ribs into 1 - 1/2 inch pieces or such,( we use the butcher to do this). sprinkle soy sauce and flour over ribs, mix gently. In large saucepan, heat oil.brown ribs with garlic and ginger,drain off fat. add remaining ingredients simmer 45 mins or untill meat is very tender. serves 6. I serve this with pickeled vegs, rolls, and pineapple cake. |
Texas Coast Seafood Dip
1 1/2 cups sour cream Combine all ingredients in a med sized bowl, stir until blended, cover and chill,
serve with chips. Makes 2 1/4 cups |
Missouri Chicken Fried Steak One tenderized round steak ( machine tenderized) cut into serving size portions
(recommend about 6 ozs) Sprinkle salt, pepper and garlic salt on both sides of steak place steak in tray
well covered with flour, then pound the hell out of it ( steak that is) working from
center out until it reaches the size of an L.P. record (thats those things they used
before the 8 track tape players) * |
