Buttermilk Pancakes

Ingredients for Buttermilk Pancakes
1 cup buttermilk
1 egg, room temperature
3 tablespoons of melted butter
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda

Stir the buttermilk, egg and melted butter together until mixture is smooth and blended. In a separate small bowl, mix together flour, salt and baking soda until well blended. Stir flour mixture into the buttermilk mixture. This will not be perfectly smooth and that is okay.

Heat a griddle or skillet to medium hot. grease lightly and spoon out about 3 tablespoons of batter for each pancake. cook until a few bubbles break on top. Turn pancake over and cook on second side briefly. Keep warm  until serving.

Meatballs with Confetti Rice

Meatballs with Gravy:
n a large skillet, combine 1 cup Creamy Sauce mix and 2 cups cold water. stir in 1/4 cup of Ketchup, a teaspoon of dried minced Onion, and a teaspoon Worcestershire sauce.  Then add 4 ounces of shredded American cheese. Cook and Stir until thickened. Add a batch of freezer meatballs, or 24 1 inch meatballs of your own recipe. Heat through.

Add the meatballs to the center of the Confetti Rice ring. Pour some gravy over the platter and serve the rest  separately.

Confetti Rice:
Make about 2 and 1/2 cups of rice.  I'd start by bringing 2 and 1/2 cups of water to boiling.  Add a cup and a 1/4 rice to it. Once it comes back to a boil, turn it down to a simmer and cook until the water has been absorbed. Cook a bag of mixed veggies ( beans, carrots, peas or what have you) and when the rice is done, mix with the cooked veggies.  Make a ring of rice on a platter. This can be done with a ring shaped mold or large scoops (use a ice cream scoop) of the rice mixture laid out in a ring.

Makes 6 servings.

Honey Ribs

Honey Ribs in your crock pot:

Take 2 pounds of baby back ribs. Broil for 10 - 15 minutes to cook off some of the fat. drain. Cut ribs into single serving sections. Put in Crock Pot the following:

10 oz beef consomme
1/2 cup water
2 tablespoons maple syrup
2 tablespoons honey
3 tablespoons soy sauce
2 tablespoons barbecue sauce
1/2 teaspoon dry mustard

Stir to mix ingredients. Add ribs.
Cook on low for 8 to 10 hours, or on high for 4 to 5 hours.

Excellent with rice.

Aunt Betty's Coconut Belle

Ingredients:

1/3 cup Crisco
1 cup white sugar
1 whole egg and 1 egg yolk.
1 and 1/2 cups flour
1/2 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk
1/2 teaspoon lemon juice

Blend Crisco with sugar. once completely creamed together, add eggs.  Sift dry ingredients together.  Add the dry ingredients and milk alternately to the Crisco mixture, stirring after each addition. Once combined thoroughly, add flavorings. spread 1/4 inch thick in a shallow greased pan.  Cover with Coconut meringue.(see below) Bake at 325 for 30 minutes. Cut into squares and cool before serving.

Coconut Meringue
1 egg white
1 cup light brown sugar
1/2 teaspoon vanilla
2/3 cup shredded coconut

Beat egg white until stiff. beat in sugar, adding 1/3 a cup at a time.  add flavoring. fold in coconut.

This recipe is from Aunt Nancy's cookbook. It belonged to her sister Betty Osborn Martin according to Aunt Nancy's notes, and rated "very good". Aunt Nancy was my Great-grandmother's sister so she was a great-grand aunt. I never knew Aunt Nancy Bouffard, she died back in 1957. Born Nancy Osborn in 1897, she was one of 17 children in a blended family. I now have the little handwritten cookbook she made, along with her notes on where the recipes came from. I'll post some of her recipes now and then as I decipher the handwriting.

Peanut Butter Pokies

This is the world's simplest peanut butter cookie.  And despite the absence of a lot of ingredients, its quite good.

Put 2 egg whites into a bowl.  mix them up with a cup of white sugar, along with one and a half cups of peanut butter.

Grease a cookie sheet. drop teaspoonfuls of cookie mix on it. Press gently with a fork to get that peanut butter cookie pattern. Bake 8-10 minutes at 350 degrees.

Byron's Venison Pot Roast

First season your meat with salt, pepper & thyme. Then sear meat on high heat on all sides.

Add 1 tsp chopped Garlic, 1 small diced onion, 2 small pieces of diced celery, 2 small diced carrots with 4 ounces of red wine, and 1/2 tsp Worcestershire sauce.  then add 2 cups of beef stock and 2 tablespoons tomato paste. Once thoroughly combined, pour over meat, making sure liquid covers 3/4 of  the venison roast.

Place in a 350 degree oven for about 2 and a half hours until fork tender.  Be sure to turn the meat at least three time while cooking.  Sauce can be thickened with cornstarch or a roux if wanted.

Scallopini

This recipe is originally for veal scallopini, but the veal can be substituted with thin sliced chicken breasts if that is preferred. Makes 3-4 Servings.

1 pound veal round steak, well trimmed
1/2 grated parmesan cheese
salt and pepper

Pound the cheese into the sides of the meat until the cheese is used up and the meat is 1/4 inch thick. salt and pepper both sides to taste and then cut into 2 inch strips.  You can do this part all the day before if wanted..

put them in a skillet and add
a crushed garlic clove
1/4 cup beef broth
2 tablespoons lemon juice
1/2 teaspoon marjoram
1/4 teaspoon thyme
1/2 cup white wine or vermouth.

Simmer it all together for a half hour before serving. Some folks add sauteed mushrooms too.