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Chicken Salad        Jackie Petty   From a teacher friend: Mary McGraw

4 chicken breast                                   3 green onions
Uncle Ben's Wild Rice                           1/2 red bell pepper
2 avocados                                           8oz snow peas (optional)
1 cup pecans                                        1 lemon
 
Cook chicken breast and reserve broth.  Use the broth to cook the box of rice. Peel and dice the two avocados .  Squeeze the juice of 1/2 lemon over them.  Chop 3 green onions and 1/2 red pepper.  Toast the pecans. 
 
Before serving toss the above with the following dressing:
 
1/3 c vegetable oil
1/2 c rice vinegar
2 cloves of garlic chopped
1 TB of Dijon mustard
1/2 tsp salt
1/4 tsp sugar
1/4 tsp black pepper

From the wedding dinner of Great Grandma Rosa Kinard Carmichael and JR Carmichael  1884

 

Baked Hind Quarter of Shoat

Shoat - a young pig; able to feed alone.


Score the skin across in narrow stripes, about half an inch apart, rub it over with salt, pepper, and sifted sage, brush it with lard, or sweet oil, and put it in a pan on some sweet, or white potatoes, having scraped and rinsed clean; add a pint and a half of water, and bake it with moderate heat. During the time it is baking raise the lid several times, and baste the meat with butter, lard, or sweet oil. When it is well done, and of a light brown color; thicken the gravy with butter, flour, cream and parsley.

 


Quick Brunswick Stew

1 can Castleberry's Brunswick stew
1 Large can diced tomatoes
1 can Castleberry's BBQ pork
1 can Castleberry's BBQ beef
1 can chicken - drained
1/2 bottle BBQ sauce
1 can corn - drained
1 can lima beans - drained
1 can diced potatoes - drained
Several drops Tabasco Sauce
 

Mix in dutch oven or crock pot, heat and EAT!!