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For many of years I have always enjoyed cooking for my family and friends at gatherings, church events, and family reunions. So what better way then to come together with family, two generations before me (my mother, grandmother) and the new generation after me (children, grandchildren) then to write this cook book. So now generations to come could enjoy what has been served in our homes. I don't think this could be any more personal, sharing our recipes with others to enjoy our home cooked meals with pleasure.
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Read an Excerpt
"IF THESE OLD POTS COULD TALK.."a family cookbook
By Elaine Brown-Smith
AuthorHouseCopyright © 2012 ELAINE BROWN-SMITH
All right reserved.
Chapter OneHearty Soups
Beef & Potato Soup
2 lbs of Eastern potatoes-peel and cut into pieces (medium size) 6 to 8 carrots-dice (medium size) 2 medium onions (dice up) 3 to 4 celery sticks-chop and dice cup of green lima beans (frozen) lbs of beef-cook and cut up
2 teaspoons of black pepper ½ tablespoon of Seasoned Salt tablespoons of vegetable oil 4 cups of water 28 oz can of crushed tomatoes 1 tablespoon of sugar
In a very large pot cook and cut up beef until tender. Add onions, celery, carrots and all seasoning. Cook for 30-35 minutes. Add lima beans and crushed tomatoes. Add water and sugar. Simmer on low heat until ready to serve. Beef it up in a bowl and enjoy some good stuff.
Homemade Chicken Soup
2 lbs chicken breast-spilt and skin and bone out 6 to 8 carrots sliced 4 to 5 stocks of celery-chop and dice 2 large white onions-chop and dice 2 large green peppers-chop and dice
2 tablespoons of Seasoned Salt
Black pepper to taste 2 bags of wide egg noodles ¼ cup of vegetable mix dry
Clean and wash chicken breast. Cut up and place into large pot. With about 5 cups of water bring to a boil until tender. Add salt and black pepper. Cook for about 30 minutes. Add another cup of water. Add vegetables. Cook for 20 minutes. Add egg noodles to pot of chicken. Cook for 10-12 minutes, 15 minutes tops. Serve and place into bowls.
Okra and Tomato Soup
1 lb of fresh okras (cut ends off) cut up 1 ½ to 2 lbs of fresh over ripe red tomatoes 6 to 8 ears of corn cut from the cob ½ lb of smoke pork bacon-slice thick *Non-pork eaters ½ lb smoke turkey ¼ cup of sugar 2 tablespoons of salt 2 tablespoons of black pepper Dash of crushed red pepper 1 large green pepper (chop and dice) 1 very large white onion (chop and dice) ¼ cup of vegetable oil 3 to 4 cups of water
In very large pot pour vegetable oil and cook meat until brown. Take from pot place on side. Add tomato pieces, water, corn, onions, and green peppers. Bring boil for about 20-25 minutes. Add salt, pepper, sugar, okra and meat (cut into pieces). Cover and simmer for 10-15 minutes. Turn heat down adding crushed pepper. If juice is very low add another cup of water. Cook for 10-15 minutes until to serve
White Potato Soup
3 to 4 lbs of white potatoes-peel and cut up into medium size each potato into 8 pieces 2 medium white onions-cut and dice small 1 to 2 stocks of celery 1 to 2 carrots-dice 3 to 4 cups of water 1 tablespoon of cornstarch salt and pepper-to taste 3 tablespoons of vegetable oil
Wash and peel potatoes, place into ready to use large pot. Add all vegetables and oil. Cook on medium heat for 45 minutes. Add salt and pepper to taste. Let vegetables get tender. For the remaining time add another ½ cup of water with a teaspoon of cornstarch. Mix well. Add to vegetable for 10 minutes. Turn off and pour into bowls and serve. So good!
Hearty Vegetable Soup
3 to 4 stalks of celery (cut into pieces) 3 to 4 cups of chicken stock 1 medium sized onion and diced 2 carrots chopped up
2 medium fresh tomatoes cut and diced
1 small green pepper cut and diced
½ teaspoon of salt
½ teaspoon of sugar 2 to 3 okra cut (optional)
Place all ingredients into deep pot and cook for thirty minutes. Cook until tender.
Happy Pot Beef Soup
2 to 3 lbs.- chuck steak (cut into pieces) 2 lbs. of beef neck bones 2 lbs. of beef soup bones 2 Large onions (peel and chop up) white potatoes Bag of carrots 2 to 3 stocks of celery-cut into pieces 1 large green pepper 1 small can of lima green beans 1 large 16 oz. can of corn 1 large 16 oz. can of string beans 2 large can of whole tomatoes (crush optional) large can of tomato sauce 2 tablespoon of seasoning salt ¼ cup of vegetable oil 2 tablespoons black pepper 1 teaspoon crushed red pepper 1 teaspoon of sugar 1 cup of cut okra (optional)
Clean and wash meat. Then cut into small pieces. In a very large deep pot, place meat with onions, celery, and green peepers. Add water; 4 to 5 cups. Bring to a boil. Cook for 2 hours then add corn, string beans afterwards. Cook on medium heat. Add lima beans and all others. Add potatoes and carrots. Cooking time (now 30 minutes.) Add Okra now! Simmer on low heat until ready to serve. Serve whole big family (12 or more)
1-16 oz can of cream sweet corn 1 medium onion 3 to 4 tablespoons of flour 2 tablespoons vegetable oil 1 stick of sweet butter 1 tablespoon of salt 1 ½ cup of water
In a large sauce pan on medium heat, add tablespoon of oil and onion. Cook very lightly for 2 to 3 minutes. Add our and brown lightly. Add water, salt, and black pepper. Bring to a boil. Add cream of corn and butter. Simmer for about 10-12 minutes. Serve over hot rice. A very good change. Just make some fried chicken and you'll be cooking right
Fresh Collard Greens
6 to 8 lbs fresh collard greens-large leafs are sweet 2 lb slab of bacon (optional) smoke turkey, or smoke pig-tails 3 to 4 tablespoons of sugar 2 tablespoons of black pepper
½ cup of shortening (secret chicken grease) or vegetable oil 2 to 3 fresh white turnips (optional)-bottoms 3 to 4 cups of water 2 tablespoons of salt
Pick and wash greens in sink in salt water 2 to 3 times-until water is clear. Roll green up and cut into small pieces. Place into deep pot. Add smoked meat of your choice with water. Cover pot and cook on high for about 2 to 3 hours. Open pot and stir in salt, black pepper, shortening & sugar. Close pot and return to heat.
After collard greens has cooked and simmer for another 15 minutes. Open and place fresh turnip bottoms to collard greens. Cook for another 15-20 minutes. Turn off until ready to serve.
2 to 3 lbs. (hard) cabbage (chopped medium size 2 medium red onions (slice into rings) 4 to 6 slices of turkey bacon or pork 2 to 3 teaspoons of sugar ¼ cup of water
1 teaspoon of crushed red pepper
¼ to 1 teaspoons of black pepper 2 tablespoons of vegetable or corn oil 1 to 2 teaspoons of table salt
In a medium size fry pan add oil on medium heat. Cook bacon until golden brown. Remove. Add onion until tender. Add cabbage. Toss around in onion. Add sugar, crushed red pepper until cooked. Add water. Cover for 20 minutes. Turn heat off. Add bacon. Serve hot over rice or with corn bread. Serves 6 to 8 people.
Saucy Navy Beans
1 lb bag of Navy beans ½ lb of salt pork-slice thin or turkey bacon 2 med onion-chop and dice 1 large 28 oz can of tomato sauce 1 tablespoon of sugar 1 teaspoon of black pepper 2 tablespoons of table salt 3 ½ teaspoon of crushed red pepper (optional) 4 ½ to 5 cups of water or more ½ cup of vegetable oil
Wash beans and place in bowl of cold water for about 1 ½ hours before cooking. Fill large pot with water and beans. Cook for about 2 hours. Check beans for tenderness. In a saucepan add oil and pork or turkey until golden brown. Remove meat. Add onions tomato sauce, sugar, salt, black pepper and crushed red pepper. Simmer for 10 to 15 minutes. Add meat and return to pot with beans. Add all into pot of beans. Cook for another 20 minutes until ready to serve. Serve over white rice or side dish.
4 to 6 medium green or red peppers -Try 2 of each or 3 (color is pretty) 1 ½ lbs of ground beef or ground turkey 1 large white onion chopped fine ½ cup of chopped green or red pepper, take off top of peppers, you can use it later, set aside (chop fine) 1 tablespoon of seasoning salt 1 teaspoon of black pepper 1 teaspoon of sugar 1 small can of crush tomatoes 2 tablespoons of steak sauce ¼ lb of American cheese, cut into cubes tablespoons of crush red pepper (optional)
Heat oven to 350. Wash and remove top from each pepper. Line up in square baking dish. Spray with cooking spray. Place pepper with mixtures after cooking ground beef. Cook onions, green pepper and seasoning then crush tomatoes. Remove from heat and cook for about 10 minutes. Add cheese, then spoon into the pepper. Place into oven make a tent with foil. Place into oven and bake for about 30 to 35 minutes. Pour about ¼ cup of water into the ground pepper. Remove foil and turn off oven until ready to serve.
Just Fried Cabbage
2 to 4 lbs of cabbage-wash and cut up ½ lb of salt pork or 1/ lb smoke slab bacon-slice thick *Or non-pork lover, you can turkey bacon will 2 tablespoons of salt 3 tablespoons of sugar 1 teaspoon of black pepper 1 large white onion sliced and chop medium ¼ of cup water (or none) optional 1 medium green pepper-optional
Use a very large fry pan. Use ¼ cup of vegetable oil if you don't eat meat. Or just place bacon in very hot pan and cook until ready to be removed. Set aside. Add onion and green pepper into same pan with oil dripping from bacon. Cook until slightly tender Add all cabbage, salt, black pepper, and sugar. Add water and cover on high heat for about 10-12 minutes. Stir once or twice and turn heat off. Add bacon first (brake into pieces). Stir in once. Cover. Ready to simmer. A slice of hot corn bread does wonders with this cabbage. Good eatin' til' the last drop.
Soulful String Beans
8 lbs of fresh string beans 2-1 lb slabs of bacon or smoke pigtails medium onions cut into large pieces 6 cups of water **Non-pork lover- smoke turkey parts will do! 5 lbs of red (small) potatoes; whole don't cut 1 ½ tablespoon of salt 1 ½ tablespoon of black pepper 2 ½ tablespoons of sugar ½ cup of chicken shortening
Cook a piece of chicken and pour it on. Snap or cut ends off string beans; wash.. Place in large deep pot. Place meat, cut into large or med pieces. Cut onion into big pieces. Add water, cover with pot top. Cook on med. heat until it comes to a boil. Cook for a 1½-hour. Add potatoes, salt, pepper. Add sugar last. Add chicken shortening to string beans. Return to heat.
Cook for 30 minutes. Add another teaspoon of sugar over potatoes in pot. Cover for about 10-12 minutes. Ready to serve.
1 very large cabbage-remove leaf by leaf (set aside) 1 lb pack of mozzarella cheese (shredded) Place cabbage leaves in four cups of hot water until ready to use
Filling: 2 Lb ground beef or ground turkey (cooked, and drained) 1 large onion and 1 med green pepper-dice and chop 2 eggs beaten (set aside) 128 oz large tomato sauce 2 tablespoons of seasoning alt 2 tablespoons of black pepper 2 tablespoons of sugar 3 cup of cooked rice 1 large squared baking dish.
Spray the pan. In large bowl mix ground beef, onions, green pepper, rice and other seasonings. Take a leaf of cabbage and place mixture in center. Roll and tuck each end inward. Place in square dish. Side by side until is full. Pour tomato sauce on top of each filled cabbage. Sprinkle with cheese on top of sauce. Pour about ¼ cup of water around edge of cabbage. Cover with foil bake in oven at 350 for 20-30 minutes. Remove foil. Cover wit mozzarella cheese before returning to over for 10 to 12 minutes. Return to oven until ready to serve.
Macaroni and Cheese
2 1 lb boxes of macaroni, cook and set aside 8 oz sharp cheese-cut into pieces 8 oz mild cheese-cut into pieces 8 oz American cheese 8 oz of white cheese
1 tablespoon of seasoned salt
1 teaspoon of black pepper 1 cup of can milk 6 medium eggs 1 cup of water 2 sticks of butter
Cook macaroni and drain off water. Add two sticks of butter to macaroni. Add salt and pepper. Mix well Add ½ of all of the chesses. Mix well again and add milk. Add eggs and stir well. Add remaining cheese to macaroni. Pour into deep baking pan. Place the rest of butter on top of macaroni and cheese. Pour water around the corner of baking pan. Place into oven and bake for 40-45 minutes. You may need to leave it in for 50-60 minutes depending on your oven at 350. Bake until golden brown. Turn oven off. Let it simmer inside of hot oven until ready to serve. And go for it, my family always does.
Red Beans and Rice
1 Lb bag of red beans 1 med. red onion-chop and dice 1 Lb slab of bacon-slices, fry and chopped 2 teaspoons of black pepper 2 tablespoons of salt 1-28 oz can of crushed tomatoes 1 small green pepper 3 Lb box of Par Boil Rice 1 tablespoon of sugar
Clean and cook beans. Cook until tender (for about an 1 ½ hour). Drain, set aside Use med pot for cooking of slab bacon. Remove and add onions, green pepper, crushed tomatoes, and tomato sauce. Add salt, black pepper, and sugar. Simmer for 15 minutes. Wash rice add sauce for 10-12 minutes. Add beans. Simmer again until ready to serve and rice is well done. You may use about ¼ to ½ cup of water. Mix well after you have added everything.
Cow Peas and Rice
1-1 lb bag of cow peas 2 to 3 smoke snackers Cut in ½ lb of slab of bacon ¼ cup of vegetable oil 1 tablespoon of black pepper 1 tablespoon of salt 2 to 3 lb of parboiled rice
Pick and wash peas. Soak for 20 minutes. Place into deep pot. Add smoke meat. Cook until meat is tender. Add salt and black pepper, then oil. Add rice after washing. Mix together. Place on med heat for about 30 minutes (until rice is cooked). Ready to serve.
Shrimp Fried Rice
2 lbs baby shrimps Parboiled rice (cooked) ¼ cup of grated carrots (raw) 3 to 4 hard cooked eggs (scramble & chop) 1 large onion (chop and dice) ½ cup of soy sauce 1 tablespoon of seasoning salt Black pepper to taste Dash or two crushed red peppers ½ cup of vegetable oil
In large fry pan pour oil heat. Add onion, cook until tender. Add cook rice. Stir in onions. Add baby shrimps. Stir and simmer into rice. Add carrots mix well. Add salt and pepper. Add soy sauce. Cover for 15-20 minutes. Turn off. Open dash. With red peppers and add eggs. Mix well again. Ready to serve
2 to 3 lbs of baby shrimps 1 lb bag of baby carrots 2 large red onions sliced into rings 1 red pepper sliced thin 1 yellow pepper sliced thin 1 green pepper sliced thin
3 medium red potatoes sliced thin 2 tablespoons of lemon pepper 1 can of sweet corn 1 stick of sweet butter 2 tablespoons of seasoned salt
In a large pot place 4 cups of water. Add baby carrots, and onions. Bring to a boil for about 10-12 minutes. Add potatoes and green pepper. Add red and yellow peppers. Add all seasoning. Cover and simmer. Add corn to the pot. Simmer for 5 minutes. Turn off heat. Add shrimp. Toss and cover until ready to serve. Heat will cook baby shrimps right away. Be ready to eat up.
Smoked Pig Tails & Black Eye Peas
1 to 2 lbs smoked pig tails-cut into pieces 1 bag of dry black eye peas ¼ cup of vegetable oil 1½ tablespoons of salt 1 tablespoon of black pepper
In large, deep pot wash and cut up pigtails. Cover with water. Cook for about 35-45 minutes. Pick and wash peas and soak for about 30 minutes. Raise and place into pot with meat. Bring to a boil until peas are tender (about another 35 minutes). Add salt, black pepper, and oil. Simmer until juice is thick and ready to be served.
Red Potato Stuffing
2 to 3 lbs of red potatoes- cut into cubes, size with skin on 2 tablespoons of table salt ¼ lb smoke bacon or turkey bacon 1 large white onion-dice and chop fine 1 tablespoon of poultry seasoning 1 tablespoon of Seasoned Salt 1 medium green pepper-dice and chop 1 tablespoon of crushed red pepper 1 tablespoon of vegetable oil or dripping from bacon will be better
Wash and cut potatoes. Place into small or medium size pot. Cover with 2 tablespoons of table salt and water for about 12-15 minutes. Remove from heat, set aside and cover pot. Cook bacon until very brown. Drain on paper towel-chop Use large bowl. Place chopped onions, green peppers, and all the other seasonings. Drain potatoes and place into bowl. Mix well and mash lightly into mixture well. Stuff chicken and turkey. Place into medium size pan. Cover and bake alone for 20-28 minutes. Add about ¼ cup of water into baking pan or dish before cooking. * Very good side dish.
Excerpted from "IF THESE OLD POTS COULD TALK.." by Elaine Brown-Smith Copyright © 2012 by ELAINE BROWN-SMITH. Excerpted by permission of AuthorHouse. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
ContentsSOUPS & GRAVY....................1-5 VEGETABLES....................7-11 MAIN DISHES....................13-25 MEATS & SEAFOOD....................27-44 PASTA, RICE, POTATOES....................45-54 SALADS, BREADS & EGGS....................57-63 DESSERTS....................64-74 BEVERAGES....................76-77 FAMILY RECIPES....................88-146