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MAIN DISH

Oven Barbequed Brisket

from Mary Gail Milner, Quitman, Tx

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INGREDIENTS
DIRECTIONS

4-6 lb brisket
onion salt
garlic salt
celery salt
3 oz liquid smoke
salt and pepper 
worcestershire sauce
6 oz barbeque sauce

 

  1. Trim fat and salt with onion, garlic and celery salts

  2. Put in pyrex dish and pour liquid smoke over meat

  3. Cover with foil and refrigerate overnight

  4. Drain off most of the juice, then salt and pepper meat

  5. Generously cover meat with worcestershire and cover baking dish with foil

  6. Bake at 275 degrees for 5 hours

  7. Remove foil and add barbeque sauce

  8. Replace foil and bake 1 hour longer

  9. Let cool 30 minutes before opening foil

Porcupine Meatballs and Gravy

INGREDIENTS
DIRECTIONS

2 lbs lean ground beef
2/3 cup minute rice 
minced onion bits (to taste)
2 tsp salt
1 tsp seasoning salt
black pepper
2 cans mushroom soup
1 beef bouillon cube
milk

  1. Using hands, mix beef, rice, onions, and seasonings and form into small balls

  2. Brown meatballs in small amount of oil, then remove

  3. Add small amount of water to loosen browning from bottom of pan

  4. Add bouillon cube to water and stir until it is melted

  5. Add mushroom soup and enough milk to make a medium thick gravy. Stir well.

  6. Return meatballs to gravy mixture

  7. Cover, and simmer for at least 30 minutes

Ham and Glaze

INGREDIENTS
DIRECTIONS

1/3 cup brown sugar
1/2 tsp vinegar
1 tsp mustard
1 tsp water

  1. Use Hormel Black Label Ham (in a can) and follow baking directions on label.

  2. Score ham and cover with glaze Double recipe for 5 lb. ham

  3. Baste several times during cooking time

Salmon Croquettes

INGREDIENTS
DIRECTIONS

1 can salmon
1 egg
Worcestershire sauce, a few dashes
Tabasco sauce, to taste
10-12 Saltine crackers, crushed

 

  1. Drain salmon. I remove the dark skin of the fish.

  2. Break up salmon with a spoon

  3. Add other ingredients and mix well

  4. Form into 8 round patties

  5. Fry in hot oil. When brown on one side, turn and brown the other side. You may turn a second time if you want them brown and crispy.

  6. Drain on paper towels. Pat tops with paper towel to absorb some of the oil.

  7. Serve with ketchup or mustard

           Baked beans is a good side dish with this recipe.

Crusty Tuna Surprise

INGREDIENTS
DIRECTIONS

​1  10.5-oz can condensed cheese soup
1/2 cup milk
2 cups cooked rice
2 cans tuna (6 or 7 oz can)
1/4 cup chopped parsley
1 cup crushed Corn Flakes 
2 Tbs butter or margarine, melted
 

  1. Preheat oven to 425Ëš

  2. Combine soup and milk

  3. In greased 1 1/2 quart casserole, arrange layers of rice, tuna, parsley, and soup mixture. Repeat layers.

  4. Combine corn flake crumbs with butter and sprinkle over tuna mixture

  5. Bake for about 15 minutes, or until hot and bubbly

  6. Serve hot – makes 6 servings

Mexican Cornbread

from Mary Gail Milner, Quitman, Tx

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INGREDIENTS
DIRECTIONS

1 lb ground meat
1/2 chopped onion, or to taste
1 pkg Corn-Kits cornbread mix (don’t add water)
1 egg
1 can cream style corn
jalapenos, chopped
1/2 lb cheddar cheese, grated

  1. Brown meat and onions in a skillet (don’t drain). Salt and pepper to taste. Add jalapenos.

  2. Mix corn, egg, and cornbread mix together

  3. Put half the cornbread mixture in bottom of an iron skillet or pyrex dish. Pour meat mixture over it. Spread grated cheese over meat. Smooth the rest of cornbread mix over cheese.

  4. Bake in 400Ëš oven until cornbread is golden brown

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