corn beef hash - My way

One can corn beef

 (the kind that opens with a key)                                

6-med potatoes

1 or 2 cans of whole tomatoes

One med onion-chopped

Salt and pepper to taste

2 or 3 tablespoons of oil, cooking grease

Peel and cube potatoes and place in appropriate boiler (POT)

 cut potatoes the size for potatoes salad

Bring to boil, (SALT WATER) cook for about 8-10 minutes turn off heat when just fork tender

Mean while, tater are boiling , open cornbeef,   along with cooking fat,( of choice)

Put in large Dutch cast iron or heavy duty skillet along with onions on med low to low heat

Cook until onion are translucent, 

Open cans of tomatoes pour in a deep bowl and squish well with clean hands along with the juices

 then pour the tomatoes in the corn beef mixture and continue to heat,

When heated thoroughly , dip potatoes out with a slotted spoon into the corn beef mixture ,

Continue to heat add POTATOE WATER TO THE THICKNESS  YOU LIKE

Serve over rice or grits for the filler

Salmon Patties

COUNTING YOUR PENNIES  Salmon Patties

15 oz can of salmon, undrained 1 cup crumbled stale bread or crackers 1/4 teaspoon pepper 1 teaspoon salt bacon grease, oil or margarine for frying Open up the salmon and pour it into a medium size bowl. Add 1 cup of crumbled bread. About 3 or 4 slices should be enough. The bread doesn't have to be dry. I usually use the heels from day old bread. Add the pepper and salt. Use  hands or a fork to mix everything together until it is pretty well mixed. Mash any small bones with your fingers .   good for ya. Heat about 4 tablespoons of fat in a skillet. Drop heaping spoonfuls of the salmon mixture into the hot fat. Use the back of the spoon to flatten the patties slightly. Fry until crispy brown on the underside. Carefully flip the patties and brown the remaining side. Move the cooked patties to a plate and continue with another batch, until all are cooked. Makes 8 or 10 small patties or about 4 servings. Double the recipe to serve a family of 6. These are the most basic salmon patties you can make. If you have a lot of eggs you can add one to this recipe. The egg will make the patties a bit firmer, but will not affect the flavor. They are delicious either way.

Making this way they are soft, turn carefully

*or you can make 4 larger size patties four sandwiches

fry them on a med low heat

Amish Cinnamon Bread 2 LOAVES

Amish Cinnamon Bread

No kneading, you just mix it up and bake it

Batter:

1 cup butter, softened

2 cups sugar

2 eggs

2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice

4 cups flour

2 teaspoons baking soda

Cinnamon/sugar mixture:

2/3 cups sugar

2 teaspoons cinnamon

Directions

Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.

Cool in pan for 20 minutes before removing from pan.

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THAT TIME AGAIN, GET TO PICK'IN

POKE SALAD

Printed from COOKS.COM

1 to 2 lbs. Poke Salad

6 to 8 slices bacon

1 lg. onion

2 eggs

Pick and wash poke salad, bring to a rapid boil for 20 minutes. Drain and rinse with cold tepid water. Bring to a rapid boil, starting with cold water, for a second boil for 20 minutes. Again drain and rinse with cold tepid water. Now for the third time, starting over cold tepid water bring to a rapid boil for 20 more minutes. Drain and rinse with cold water. Let drain completely.

Meantime fry bacon and save drippings; set aside. Clean and cut onion in quarters. Take drained poke salad. Cook in fry pan that you fried your bacon. Add 1/4 cup of drippings and shortening from bacon. Add onion, 1/4 cup of water, salt to taste. Let steam fry until onions are sauteed, about 15 to 20 minutes. Serve and garnish with hard boiled egg and bacon.

Frequently Asked Question:

What is pokeweed?

Pokeweed is a strongly smelling herbaceous perennial growing from four to eight feet in height. The root and berries are poisonous, but the first shoots that grow in the spring are considered to be a great delicacy. They are green to reddish purple in color and may be prepared like asparagus.

When preparing poke weed for consumption the first time, allow an experienced person to teach you what parts are safe to use and how to prepare it. If the wrong parts are eaten and pokeweed is not prepared properly, it can be Poisonous to consume! It is important to use only the thick, succulent new growth (3 to 4 inches at the growing tips). The rest of the plant contains so much Vitamin A that it may be poisonous unless it is boiled in water 3 times (the water must be discarded 3 times to leech out the excess Vitamin A.

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