Granny's Old Recipe Box

Hello my friends. Hope ya’ll are up for a few good recipes today. Yessiree, Granny’s got some mighty good recipes to share with you. Some are so old, I have had to make substitutions for the ingredients that can no longer be found.

After you read through these few I am sharing, I would like to hear from you. If you have a few favorite dishes and want to share the recipe with all the readers, please let me know.

If you have a comment or a complaint, I want to hear these also. If you do not wish to have your name used, let me know. It will not be printed in the newspaper.

Recipes can be old or new. I will test each one before putting it in print. I not only welcome every message; I will answer each one personally. Some will be chosen for this column. Please e-mail me at Hotg.g.2018@gmail.com

I promise I will go to great lengths to find and print every recipe requested. Quite possibly another reader might have the recipe you want. Most of all, let’s all have some fun with swapping favorites or asking for others we want.

Okay let’s start with breakfast first........Ready to start crackin’ some eggs? Let’s put on some bacon or sausage, maybe even a slice or two of ham. While that’s cookin, we need to mix up some good old fashioned buttermilk griddle cakes.

Buttermilk Griddle Cakes (makes about 12)

Crack 3 eggs in a medium sized bowl

Add 1/4 cup vegetable oil

Add 1 1/2 cups buttermilk*

Add 2 tbsp. sugar

Blend all this together with a wire whisk

Add 1 1/2 cup flour

Add 1 tsp. bakin soda

Add 1 1/2 tsp bakin powder

Add 1 tsp. salt (only if ya want to )

Mix with the wire whisk till nice and smooth

Some folks like thicker cakes, while others prefer thinner ones. For thinner ones add a little milk (regular will do for this) For thicker add more flour, a tbsp. at a time

*If you don’t have buttermilk, put 1 tbsp. white vinegar in a 2 cup measuring cup. Fill to 1 1/2 cup line with regular milk. Now ya have buttermilk.

Drop by ladle onto hot grill or skillet and cook till light brown on both sides. These taste ever so yummy with regular butter and syrup, but if’n ya want something real special and very good tastin, try this.

Orange Butter

Beat 1 cup butter or margarine on high speed till fluffy.

Add 3 tsp. Fresh grated orange peel and beat until smooth.

Don’t be afraid to slather it on them griddlecakes. Then top em off with some special syrup.

Orange/Maple Syrup

Mix 1 cup of maple syrup and 3 tsp. orange extract on low

Heat, stirring constantly. If any is left over, it can be stored as you do regular syrup.

For a late breakfast or even a laid back supper dish, try this one

Breakfast “Stuff”

Preheat oven to 170 degrees (warm)

Cut a bell pepper into slivers

Cut an onion in half and slice it thin*

Cut 3 stalks celery into thin slices

Cut up 6 strips bacon into small pieces**

Cut up 2 red potatoes (do not peel)

Scramble 3 eggs

Shred 2/3 cup cheese (your choice)

2 tbsp. parsley flakes

In a large skillet, on medium low heat, melt 3 tbsp. butter or margarine. Add all ingredients except eggs, cheese and parsley flakes.

Season with 1/2 tsp. each salt, black pepper and garlic powder .

Stir well to mix and cover skillet. Stir now and then till everything is tender and done. Turn heat off.

Add scrambled eggs and stir into mixture. They will cook without heat.

Use back of a cooking spoon to level the mixture. Leave in the skillet.

Spread cheese evenly on top, then sprinkle parsley flakes. Place in the warm oven, covered, while you make some toast, bagel, english muffin or flour tortillas.

*Onions can be whatever you choose. I prefer green or purple for the color

**Actually, any meat can be used. I have even used leftover roast, chicken and corned beef. Just cut into small bite sized pieces. It all works great and tastes even better.

Well, that’s it for today...till next time...granny says happy eatin’ ya’ll.