Kaye
served this at her house with ham - I don't remember the vegetable, but I sure
remember these potatoes!
16-20
oz. frozen SHREDDED hash brown potatoes (thaw until potatoes are half thawed)
1/4
Cup Butter
2
Cups Sharp SHREDDED cheddar cheese
1/2
Cup Chopped Onion (or use some onion flakes)
1
Can Cream of Chicken Soup
1
Cup Sour Cream
1
teas. salt
Melt
butter, pour over potatoes. Mix salt,
cheese onions, sour cream, cream of chicken soup in bowl. Pour over potatoes and mix well. Put in buttered baking dish. Mix some crushed potato chips with a little
melted butter and sprinkle on top (or not).
Bake 350 degrees for 1 hr. and 15 min.
Pork
fat rules! You *must* have bacon grease to make this dish. And if you're
looking for exact measurements, forget it... Mama never used a measuring cup in
her life.
1-2
lbs Fresh Green Beans, cleaned and cut into pieces
4-6
medium sized potatoes, pealed and cut into cubes
Combine
with water to cover, salt, pepper, and bacon grease to taste. Cook 'til tender.
Delicious with Mable's tomato sauce meat loaf. You can also do this with canned
green beans - the Italian kind is as close to fresh as you can get... they're
really good!
§
"'Escargot' is French
for 'fat crawling bag of phlegm'."
~Dave Barry
§
6 tablespoons butter
4 tablespoons flour
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper
8
cloves garlic, minced
1 bay leaf
2-3 sprigs fresh thyme
2 1/2 cups light chicken stock
1 cup peeled, diced tomatoes
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper
Hot pepper sauce
2 teaspoons Worcestershire sauce
2 pounds crawfish tails, with the fat,
or shrimp
1/2 lemon, juiced
1 cup chopped green onions
1/4 cup chopped parsley
Cooked white rice, for serving
In a
large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to
combine well. Continue to cook, stirring
constantly, until roux is a peanut butter color.
Add
onions, celery, bell pepper, garlic, bay leaf, and thyme and cook until vegetables are soft, about 6
to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and
Worcestershire sauce and bring to a boil.
Skim
surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
Add crawfish tails and fat - or shrimp, or Cajun
sausage, or chicken, etc., or combination - lemon juice, green onions, and parsley and cook for 15 to 20 minutes,
stirring occasionally. Add remaining butter and stir to combine well. Taste and
adjust seasoning if necessary. Serve
over hot rice sprinkled with chopped green onions.