About Me

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i has spent my whole lifes a cookin. i got a early start at it cuz i is the second oldest of nine - thats a big family to cook for. and growin up on a workin farm makes for everbuddy to has a mighty healthy appetite. after i married my man, everett, cookin was a bit easier on me since it was just the two of us and thats when my creativitee really started to kick into high gear. so much so that everett encouraged me to open myself up a diner. that was the funnest time ever to be had by any mortal soul. i kept at that diner thang even when the yung-uns begun to show up. now they is all growed n dear everett is long gone so i has learned in my old age how to cook on a smaller scale as a single wid-der woman. exceptin on wednesday nites - we all has a grate big church social pot luck supper afore bible study down there at the calvary community chapple n thats my chance to still cooks up a storm - it is jest sooo much fun.
my grate grandsun has been a buggin me for some time now to write down all these here recipes that i keeps in my head so that the family can remember me after i leave this earth. he has turned me onto this here blogg thang n now that i has got the hang of it all, i thinks it is a real awesome way to record down thangs.

here is a handy lil tip: y'all can CLICK on any of these here pictures to enlarge them n then ya can see more of the details . . . (n then hit the BACK ARROW in the upper left hand corner of the screen to return to the story). aint that jest somethang now!!!

Tuesday, November 23, 1999

sweet potato pie



this ole southern classic
is sooo dee-licious as a
addition to yer thanksgivin meal

yet sooo simple that ya
can make it any time of the year
when ya git a hankerin
fer somethang sweet




pastry for a single-crust pie (nowadays i use store-bought n it is reel good)
2 eggs
1 can (12 ounces) evaporated milk (even the fat-free kind works a-ok)
1 tsp vanilla extract
3/4 cup white sugar
3/4 cup brown sugar
1 tsp pumpkin pie spice (the secret ingredient)
2 cups mashed cooked sweet potatoes (about 1-1/2 pounds)


i usually cooks them sweet taters the day afore n chill them in the frig overnite for easier handling (bake at 350 degrees fer a hour or so or microwave for a few minutes at a time until tender. chill overnite in the frig. peel n mash) or ya can use one 15-ounce can of sweet potatoes (jest drain all the liquid off first afore ya mash them. i learnt that lesson the hard way)

line a 9-inch pie plate with the crust and flute them edges all fancy like. set aside.

in a mixing bowl, beat together the eggs
n then adds the milk n vanilla

combine the white n brown sugars n the pumpkin pie spice
n add to the egg mixture

stir in them mashed sweet potatoes
n beat until smooth

pour into crust

ifn ya wants, ya can cover the edges of the pie crust loosely with foil

bake at 425 degrees for 15 minutes
remove the foil
reduce heat to 350 degrees n bake another 40 to 45 minutes
or until a toothpick stuck into the center pulls out clean

cool on a wire rack for 2 hours
n then refrigerate until ready to serve

ya can serve this pie topped with whipped cream or ice cream
we all scream fer sweet potato pie!!!

store leftovers in the refrigerator


Sunday, July 11, 1999

slow cooker enchiladas




EASY . . .

TASTY . . .

VERSATILE . . .

kinda like mexican lasagna . . .




1 pound ground beef
1 medium onion, chopped
1 poblano or bell pepper, chopped

1 can (16 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, UNdrained
1/3 cup water
2 tsp chili powder
2 tsp ground cumin
1 tsp garlic powder
1 tsp ground black pepper

2 cups (8 ounces) sharp cheddar cheese, shredded
2 cups (8 ounces) monterey jack cheese, shredded

6 flour 8 inch tortillas (or 12 of the 6 inch tortillas)

7 small green onions, chopped
1 small bunch of fresh cilantro, chopped (reserve a dozen or so whole petals to garnish each serving)


spray the bottom and 2/3 up the sides of the crock pot with cooking spray.

in a large skillet, cook the beef n onion n poblano pepper until beef is browned up good n the vegetables is tender; drain.

add the next eight ingredients n brings to a boil.
reduce heat, cover n simmer for 10 minutes.

combine the shredded cheeses together.

spread a bouts 1/6 of the beef n bean mixture in the bottom of the crock pot.
then one of them 8 inch flour tortillas which in my slow cooker fits perfectly from edge to edge makin a perfect layer (ifn alls ya can find is the 6 inch tortillas, jest quarter all 12 of them and use 8 quartered tortilla pieces scattered a bout for to create each layer).
sprinkle a bouts 1/6 of the shredded cheeses on top of that tortilla layer.
scatter some of that chopped green onion n cilantro on top of the cheese layer.

REPEAT EACH OF THEM LAYERS makin 6 complete layers.

cover n cook on low for 5-7 hours or until heated through.

let stand a bouts 5 minutes before serving.
with a sharp knife, slice the layers likes into a pie shape or likes ya would a pizza.

garnish each serving with a dollop of sour cream n some of them cilantro petals.
black olives is a good addition all so.