tag:blogger.com,1999:blog-67017335560554972742012-02-16T23:15:52.719-05:00Zarogahttp://www.blogger.com/profile/10852628016279018089noreply@blogger.comBlogger211100tag:blogger.com,1999:blog-6701733556055497274.post-58846958813768463082010-09-14T14:50:00.001-04:002010-09-15T19:52:31.829-04:00

This makes 12 to 15 biscuits. We start with the ingredients. I'm not a brand-name person when it comes to shortening. Crisco was the cheapest. About a jumbo size egg of it. (to me the best biscuits are made with lard, but we gotta watch our fats) We have... what... maybe 1½ cups of buttermilk. Sweet Milk makes good biscuits too.. use about a quarter of a cup less. The flour is self-rising. I use

Zarogahttp://www.blogger.com/profile/10852628016279018089noreply@blogger.com2tag:blogger.com,1999:blog-6701733556055497274.post-40305441272461240152009-09-15T10:29:00.006-04:002009-11-16T09:03:27.752-05:00

Picture will come in the future... maybe :0) Oven Temperature: 375° Bake Time: 45 minutes Pan: 13" x 9" 1 can (10¾ oz) Campbell's Healthy Request Cream of Mushroom Soup 1 can (14 oz) Swanson Chicken Broth (low fat, low sodium) 1 cup of uncooked rice (I use CalRose , but any regular white rice should work... no converted rice like Uncle Ben's) ¼ tsp paprika ¼ tsp pepper ¼ poultry

Zarogahttp://www.blogger.com/profile/10852628016279018089noreply@blogger.com4tag:blogger.com,1999:blog-6701733556055497274.post-47502954437683398412009-09-03T15:52:00.006-04:002009-09-03T16:16:01.288-04:00

Oven Temperature: 350° Bake Time: About One Hour Pan: 11" x 7"Cheddar Cheese Pastry1 cup all-purpose flour½ tsp. salt¹/3 cup shortening¼ finely shredded sharp cheddar cheese *2 to 3 tbs. of ice waterCombine flour and salt; cut in shortening until mixture resembles coarse meal; stir in cheese; sprinkle ice water evenly over surface, stirring with fork until all ingredients are moistened.

Zarogahttp://www.blogger.com/profile/10852628016279018089noreply@blogger.com1tag:blogger.com,1999:blog-6701733556055497274.post-52359051902942456902009-05-25T17:55:00.016-04:002011-03-07T15:52:21.118-05:00

I use my non-stick chicken fryer pan to make this dish. Servings: about 6 (the recipe can be cut in half) 1 lb of ground beef or beef stew or other beef cut chopped into small pieces or strips. 1 medium (Vidalia) onion chopped 2 cloves of garlic or to taste diced 8 oz. mushrooms chopped (canned are okay, but fresh are much better) 2 cans (14 oz) beef broth (I use low sodium) 2 tablespoons

Zarogahttp://www.blogger.com/profile/10852628016279018089noreply@blogger.com1tag:blogger.com,1999:blog-6701733556055497274.post-85985242510298443882009-04-29T18:54:00.010-04:002009-04-30T14:53:15.372-04:00

~Cooking Time: 30 minutes to an hour4 Quart Pot2 medium potatoes diced¼ cup of diced onion1 pound of shredded cooked pork or chicken (dark meat) or combination of pork and chicken2 cans of stewed tomatoes (14.+oz) chopped1 can of cream style corn (14+oz)½ cup ketchup½ cup honey barbecue saucesalt and pepper to tastehot sauce to taste (I used Crystal Hot Sauce which isn't really hot, but has lots

Zarogahttp://www.blogger.com/profile/10852628016279018089noreply@blogger.com0tag:blogger.com,1999:blog-6701733556055497274.post-72604148214872581892009-04-13T08:27:00.001-04:002009-04-13T08:27:33.389-04:00

~Oven Temperature: 375° Bake Time: 45 to 50 minutesThree Large Loaf Pans1 cup very warm water¼ cup honey4 tbs yeastMix honey, water and yeast together and set aside until it has double in volume.2 cups evaporated milk2 cups of hot water½ cup oil2 eggs1 cup honey2 tbs salt7 cups of whole wheat flourMix the above together in a heavy duty mixer with kneading hook or by hand. Add yeast

Zarogahttp://www.blogger.com/profile/10852628016279018089noreply@blogger.com1tag:blogger.com,1999:blog-6701733556055497274.post-45250455815180904122009-03-30T15:26:00.008-04:002009-03-30T19:48:38.704-04:00

Oven temperature: 325° Bake Time: about 1 hour Large roasting pan or two 13"x 9" pans5 cups old-fashioned oats1 cup chopped walnuts or pecans (I just break them into pieces)1 cup of coconut1 cup of honey1 cup of oil ( I'm thinking of late the oil could be reduced down by half... I've made a note to try that next time. If any of you try it that way let me know. I need to watch my fat

Zarogahttp://www.blogger.com/profile/10852628016279018089noreply@blogger.com3tag:blogger.com,1999:blog-6701733556055497274.post-86473357348120238062008-11-25T06:49:00.009-05:002009-01-11T16:38:49.832-05:00

~ © Zaroga GoffOven Temperature: 350° Bake Time: about 35-40 minutes3 deep-dish 9" pie shells or 32 tart shells2 sticks butter or margarine2 cups milk2 tsp. flour3 cups (pack that cup) coconut3 cups sugar½ tsp. salt6 eggs2 tsp. vanilla flavoring3 deep-dish 9" pie shells*Beat eggs slightly. Mix flour, sugar and salt well. Then add to beaten eggs and

Zarogahttp://www.blogger.com/profile/10852628016279018089noreply@blogger.com5tag:blogger.com,1999:blog-6701733556055497274.post-50137165884516232008-10-17T16:00:00.009-04:002009-01-11T17:00:29.017-05:00

~© Zaroga GoffOven Temperature: 350° Bake Time: about 30 minutesButtered two quart casserole dish3 cups cooked; mashed sweet potatoes *1 cup sugar½ cup butter or margarine, melted2 eggs, slightly beaten1 tbs. vanilla extractMix all ingredients together and pour into a buttered two quart casserole dish. Top with topping and bake until golden.Topping1 cup brown sugar,

Zarogahttp://www.blogger.com/profile/10852628016279018089noreply@blogger.com3tag:blogger.com,1999:blog-6701733556055497274.post-32595750841995259862008-10-12T12:57:00.009-04:002009-01-11T17:00:03.059-05:00

~© Zaroga GoffPreheat oven to 425° F Bake Time: 25 MinutesLightly grease a 12 cup muffin tin or 2 corn stick pans1 cup all purpose flour1 cup yellow corn meal4 teaspoons baking powder1 teaspoon of salt2 tablespoons of sugar *1 egg¼ melted shortening **1 cup of milkSift dry ingredients together. Mix egg, shortening and milk together. Add to dry ingredients and stir until blended. Fill

Zarogahttp://www.blogger.com/profile/10852628016279018089noreply@blogger.com0tag:blogger.com,1999:blog-6701733556055497274.post-64577220392736636762008-10-10T08:43:00.016-04:002010-12-01T14:46:02.201-05:00

~ © Zaroga Goff My Daddy brought this recipe to our home from the Army. He said the dish was called Slumgullion. But as children cannot pronounce such... we call it Slum Goodie. Many would call it Chili. The recipe can vary from what you have on hand. Brown one pound of lean ground beef with a large onion (I sometimes add my favorite peppers with the onion & beef) add some garlic toward

Zarogahttp://www.blogger.com/profile/10852628016279018089noreply@blogger.com0tag:blogger.com,1999:blog-6701733556055497274.post-47056450497870070852008-09-23T07:21:00.013-04:002009-01-11T17:01:24.216-05:00

~© Zaroga Goff 2008Oven Temperature: 350° Bake Time: 30 minutesButtered 2 to 2½ Quart Casserole Dish*2 lbs yellow squash or zucchini cubed (a mixture is colorful)1 med. onion diced2 large red sweet banana peppers or about a ¼ cup or so of red bell pepper (optional)1 small package of herb seasoned stuffing (8 oz. or about 4 cups)1 can cream of chicken soup (low

Zarogahttp://www.blogger.com/profile/10852628016279018089noreply@blogger.com3tag:blogger.com,1999:blog-6701733556055497274.post-23068849395592597142008-09-14T07:25:00.014-04:002009-01-11T17:01:51.422-05:00

~© Zaroga Goff 2008Preheat oven to 350° F Bake Time: 35 to 40 MinutesLightly grease and flour two 9" cake pans1 ¾ cups of sugar 1 cup oil 4 eggs 2 cups all purpose flour 2 tsp. baking soda 2 tsp. baking powder 1 tsp. salt 2 tsp. cinnamon 1 tsp. nutmeg ¼ tsp ground cloves 1 tsp. vanilla 3 cups finely grated carrots 2 cups chopped pecans *Beat sugar,

Zarogahttp://www.blogger.com/profile/10852628016279018089noreply@blogger.com0tag:blogger.com,1999:blog-6701733556055497274.post-25352547030687044412008-09-13T11:21:00.010-04:002010-12-22T07:31:37.214-05:00

~ © Zaroga Goff It isn't hard to make good fudge. I have not come across a bad recipe for fudge yet. Good chocolate is essential for good fudge. Don't use the imitation chocolate chips and use real vanilla extract. This fudge was made with Nestle/Carnation Milk recipe. The only things I did differently is when it says "Stir vigorously for 1 minute or until marshmallows are melted" I get out

Zarogahttp://www.blogger.com/profile/10852628016279018089noreply@blogger.com0tag:blogger.com,1999:blog-6701733556055497274.post-18251999216493944912008-09-11T17:04:00.019-04:002009-01-11T17:02:15.634-05:00

~© Zaroga Goff 2008Oven Temperature: 425° F Bake Time: about 25 minutes10 inch cast iron skillet or 8"x8" or 9"x9" baking pan or 12 cup muffin pan (If using a cast iron skillet: grease and place in oven while oven is preheating)2 eggs1¼ cups buttermilk¼ cup melted shortening or oil1 tsp. each baking powder & soda1½ cups yellow corn meal¾ cup all purpose flour *1 tsp. salt2 tsp. sugarBeat eggs

Zarogahttp://www.blogger.com/profile/10852628016279018089noreply@blogger.com1tag:blogger.com,1999:blog-6701733556055497274.post-49849390576575504482008-09-11T16:48:00.008-04:002009-01-11T16:55:41.315-05:00

~© Zaroga Goff 2008The pea pods with the purple hulls are shelled and the tender small green pods are snapped.. then into the pot with good seasonings of ham, onion, salt and pepper and simmered until tender. A slab of salt pork, fat back or bacon can be used instead of ham. Garden peppers... sweet or hot can be added too. Great served with cornbread or rice.

Zarogahttp://www.blogger.com/profile/10852628016279018089noreply@blogger.com2tag:blogger.com,1999:blog-6701733556055497274.post-80212037544640480912008-09-11T16:46:00.021-04:002009-01-11T17:02:38.922-05:00

~© Zaroga Goff 2008Heat oven to 450° F(yield 12 biscuits)2 cups Self - Rising Flour (If you don't have self-rising flour use this formula )¼ cup Sugar1 teaspoon Cinnamon¼ teaspoon Baking Soda1/3 cup Shortening½ cup Currants or Raisins¾ to 1 cup ButtermilkFROSTING¾ cup Powdered Sugar2 to 3 teaspoons MilkLightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar,

Zarogahttp://www.blogger.com/profile/10852628016279018089noreply@blogger.com2tag:blogger.com,1999:blog-6701733556055497274.post-4652256022704563392008-09-09T16:12:00.006-04:002009-01-11T16:47:02.640-05:00

~Cook two cups of dry elbow or shell pasta according to package directions. Drain and mix in an 8 oz. package of Borden's Cheddar Melt Cheese or 8 oz. of Velveeta... for a Mexican flavor add Velveeta Mexican Cheese or add peppers in with the Cheddar Melt Cheese. Microwave on high at one minute intervals (stirring between minutes) to melt cheese. You can use all cheddar or whatever cheese you want

Zarogahttp://www.blogger.com/profile/10852628016279018089noreply@blogger.com0tag:blogger.com,1999:blog-6701733556055497274.post-69013167776686459642008-09-09T16:09:00.006-04:002009-01-11T16:51:04.747-05:00

~Freeze ground beef in one pound portions. Most recipes call for increments of pounds. I use a quart freezer bag and flatten ground beef to fill all corners and get as much air out as I can. In a pinch... take out the packages and cut the meat into quarters (easily done after a slight thaw in the microwave... no need to totally thaw) and you have square quarter pound burgers.

Zarogahttp://www.blogger.com/profile/10852628016279018089noreply@blogger.com2tag:blogger.com,1999:blog-6701733556055497274.post-31275833616307395982008-09-09T16:03:00.003-04:002008-09-12T07:52:21.036-04:00

~I have no exact amount of potatoes, water, salt, butter or milk for you.Cut Idaho or Russet potatoes into about one inch cubes. Cover with water and stir potatoes; drain in colander. Repeat process until the water is clear when potatoes are stirred. The washing process gets rid of some of the starch that can make mashed potatoes seem more like glue than something you put gravy over. Now cover

Zarogahttp://www.blogger.com/profile/10852628016279018089noreply@blogger.com0tag:blogger.com,1999:blog-6701733556055497274.post-47761786198987217512008-09-09T15:55:00.005-04:002008-09-12T07:57:38.183-04:00

~Some of my recipes call for Self-Rising Flour. Self-Rising Flour is not cake flour... it is All Purpose Flour that contains baking powder and salt. Southerners use self-rising flour a lot. If you only use it now and again or it is not available in your area stores you can use this formula.Add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt for every cup of All-Purpose Flour substituted in

Zarogahttp://www.blogger.com/profile/10852628016279018089noreply@blogger.com0