1 cup sugar
1/4 teaspoon nutmeg
3 cups hot milk
1 teaspoon vanilla
2 deep dish pie crust
Mix eggs, sugar, nutmeg, and vanilla with a mixer or a whisp. Heat milk but be careful to not scald. Add milk into other mixture.(It is not necessary to heat the milk but it blends all ingredients together better.) Take the pie crust and bake to a very light golden color to just cook a little. I usually keep pie crust in oven and pour the mixture into the crust. Make sure pies are placed in the oven far enough back that when you get mixture into crust you do not have to move the crust. Slowly push the rack back into the oven and shut the door. Cook at 350 degrees for 30 minutes or longer. Sometimes I have to turn temperature to 325 degrees and let cook slower. Check the pies to see if done by moving them a little to see if they look like jello would in a container to eat. Then remove and place on a rack to cool. This was a recipe of my grandmother Bowman but she didn’t use pie crust. She would butter an oven glass dish and pour mixture into it and cook. I can remember it on the table in the kitchen after she had cooked it. I don’t remember her using a crust. She would place in the refrigerator after we had what we wanted. There will be many more recipes mentioned on this site
Quart size bags
Take yellow squash and wash with dish washing detergent Then rinse well. Cut a little off both ends of the squash. Slice long ways and then cut into cubes. Then place into the zip lock bag almost to the top. Do not add water. They will freeze and stay fresh until you use them for cooking. I usually check around for better prices on buying yellow squash. When I find a good price, I usually buy as much as possible at that time cause prices seem to increase according to the time of year.
Yellow squash recipe
1 or 2 zip lock bags of yellow squash
1 small onion
3 tablespoons of butter
Salt and pepper to taste
Take the bags of yellow squash and break them loose and pour in a skillet or pan. Add butter and heat on medium stirring often about 10 minutes.Then add salt and pepper. Cover and cook about 15 minutes. Stir and place on low heat to cook until done. Check to see if a little water is needed. Cook till squash and onions are tender.
This is an introduction to storing foods for the freezer. I remember as a child sitting in our house with some of mother’s friends. We were sitting in front of the black and white TV with a mound of purple hull peas in front of us. We all had a plastic bowl or pan in our laps full of purple hull peas. Next to us was a large brown paper bag for the hulls. We sat there until the huge mound had disappeared. Then out to play while the others would prepare the peas for storing in the freezer. Next time we all got together it would be a butter bean day. There would be a mound of either speckled butter beans or green butter beans Speckled were much easier to shell because they are larger and harder. I don’t remember helping with much more than that until after I got married. Then we went to the farm as we called it to pick purple hull peas, corn, and whatever my husband’s family had in the garden. It was a huge garden so we were there from early morning until. Now there was something new I learned and it was a pea sheller machine. That was awesome to me but the men and his mother handled that part of the job. The corn had to be shucked, taking all silks off, dividing into corn on the cob or off for cream style corn. Okay, this wasn’t the fun part but neither was the part in the kitchen with the women putting all these 500 or more ears of corn. They were putting up enough for all the family. So I’m sure it was a lot more than 500 ears. I remember several trips to the farm that was about 50 miles away. During the spring and summer everyone’s freezer was full of all kind of vegetables. I learned then how to put the peas and corn up for the freezer. So as life moved on, my husband and I along with a couple of grandchildren moved to the country. That’s when I learned from a dear friend how to put up other vegetables in the freezer. As time has passed and she is with Jesus now, I have learned to do part of the processing of wild game. I am still learning. I will give you more information on the different vegetables that I put in the freezer. No, we don’t have a farm but could. We do have farms with markets to get the fresh vegetables and put up. I also check at the grocery store and go to the produce section. One important thing to do at all times is wash your vegetables that you are going to put up with dish washing detergent and rinse till all soap is removed. This has always been important because of chemicals that might have been left on vegetables. I will explain more as I upload each vegetable to put in freezer. By: Betty Thomas
Cooking Instructions for 50 pounds of Crawfish
30 quarts of cold water
12 medium onions quartered
6 heads of garlic sliced in half
12 lemons quartered
4 pounds of salt
1 quart of vegetable oil
1/4 pounds of cayenne pepper
4-3 oz bags of crawfish boil
3-12 oz bottles of beer
24 medium red potatoes
12 ears of corm
12 servings with 2 hour prep time
Method of cooking
Cold salt water to purge crawfish and then rinse again
60 quart stock pot
Rolling boil on water Method of cooking can be done on stove on the large burner. Another method of cooking could be outside on a burner used for frying fish. Purging crawfish in a large outside container or bathtub will work. The purging is important to get the sand and other things out of crawfish. This is where the salt is used. Drain and rinse crawfish. Start the water boiling to a rolling boil. Add onions, garlic, lemons, oil, pepper, crawfish boil, salt to taste and beer. This is to be boiled for 30 minutes. Place careful the crawfish into the mixture after it returns to a boil. Cook crawfish from 5 to 7 minutes. Turn off heat and allow crawfish to sit in pot for 30 minutes. Test at 10 minute intervals until you reach desired taste. Make sure all crawfish are alive going into put. Also it might need dividing recipe up according to size of container to cook in. If you really want to kick up the flavour you can take out crawfish and season with Tony’s seasoning salt. Layering seasoning salt as you place your meal into a styfoam cooler. Put lid on and let it sit for about 20 minutes. Now you have your Cajun license to cook After all your work you deserve the title.
Enjoy this recipe from my mother, Elaine Bowman.
Tex-Mex (Tortilla Appetizers)
1-8 oz package cream cheese softened
1-4 oz can chopped green chilies drained
2 green onions minced
1/4 teaspoon garlic salt
12-6 oz flour tortillas
Combine cream cheese, green chilies, green onions and garlic salt into a small bowl. Then spread 1 heaping tablespoonful of cream cheese mixture on each tortilla. Roll up jellyroll fashion. Place seam side down on a baking sheet. Cover and chill two hours. Slice each tortilla roll into four pieces. Serve with your favorite salsa. Yield four dozen.