Recipes From The Ozark Mountains
Most of these recipes came from an old Community Church recipe book I found at a flea market. The publishing date was 1950. I will continue to add recipes until all are entered.
The first two recipes are my own ....Enjoy!
Dot McEntire recipe:
One of my family favorites and my own recipe.
3 lbs. red potatoes
1 cup water
1 cup chicken stock (4 bullion cubes)
3/4 cup Milnot canned cream, or half and half cream
2 cloves garlic minced
1 large onion, chopped
2 stalks of celery, chopped
Salt and pepper to taste
3 Tbs butter, melted
1 can cream of mushroom soup
2 Tbs fresh parsley, chopped
2 cups Velveeta cheese (small squares)
Scrub potatoes. Do not peel. Cut into 1/4 -inch slices. Do not rinse sliced potatoes (starch will help thicken mixture).
In a 3-quart saucepan, place potatoes, onions, celery, water and bouillon cubes. Bring to a boil; reduce heat to low, cover and simmer for 15 minutes or until partially cooked, stirring occasionally.
Add cream of mushroom soup, Milnot canned cream, garlic, salt and pepper. Increase heat to medium-high. Bring to a boil and boil for 2 minutes, stirring occasionally to prevent scorching. Remove from heat.
In an baking dish, spread 1 tablespoon of the melted butter. Layer half of the potatoes with half of the sauce, half of the cheese, and drizzle with remaining 2 tablespoons melted butter. Repeat. Top with remaining cheese and sauce. Sprinkle with parsley. Cover with foil.
Bake in a preheated 350F oven for 30 minutes. Uncover and bake 20 minutes longer or until potatoes are tender when pierced with a fork.
Number Of Servings: 6/8
Preparation Time: 1 hour
Recipe by Dot McEntire, Stella, Mo.
Dorothy McEntire family recipe
This is a great mashed potato variation...
4 cups cubed peeled baking potato (about 1-1/2 pounds)
2 cups sliced peeled parsnip (about 12 ounces)
2 cups cubed peeled turnip (about 12 ounces)
1 large onion (cut up in 'very' small slices)
1/2 cup celery stalk (cut up in 'very' small pieces)
2 bay leaves
5 tablespoons real butter
1 cup Milnot canned cream
Salt and pepper to taste
Place first 6 ingredients in a large saucepan; cover with water, and bring to a boil. Cook 20 minutes or until vegetables are very tender. Drain well; discard bay leaves. Return vegetables to pan; add margarine, Milnot canned cream, salt, and pepper. Beat at medium/high speed of a mixer until smooth and fluffy (about five min.)
Yield: 6 servings (serving size: 1 cup).
Preparation Time:45 min.
Recipe by Dorothy McEntire, Stella, Mo.
Helen Pauly's Recipe
Family Ground Beef Casserole
1 lb. ground beef
3/4 c. uncooked rice
1 med. onion
1 No. 2 can tomatoes
1 clove garlic
1 tbsp. Worcestershire Sauce
1 tsp. curry powder
1/2 tsp. salt
1 tsp. onion salt
Wash rice and cook in boiling salted water until tender. Drain and rinse. Chop onion fine and cook lightly in a little hot fat in a skillet. Add ground beef and cook until lightly browned. Mix with cooked rice, minced garlic, other seasonings and tomatoes from which 1/2 cup liquid has been drained. Pour into a greased casserole, top with three strips of bacon, and bake at 375 degrees until bacon is crisp, about 25 min.
Recipe by Helen Pauly Galena, Mo. (1950)
Elenor Parmelee's Recipe
Baked Pork Chops
4 large pork chops
1 tsp. minced garlic
3 tsp. flour
1 tsp. salt
1/2 tsp. meat sauce
1 1/2 cups boiling water
1 c. applesauce, fresh or canned
1 tbsp. lemon juice
Dash of pepper
Brown pork chops in skillet without grease, remove and put in bottom of baking dish. Cook garlic in skillet where meat was seared, add flour, salt and meat sauce with 1 1/2 cups water. Cook until thick, add applesauce and lemon juice, then pour over pork chops. Bake for 1 1/2 hrs. or until very tender.
Recipe by Eleanor Parmelee of Galena, Mo. (1950)
- RECIPE INDEX -
[ Original Ozark Recipes ]
[ European Recipes ]
[ Middle Eastern Recipes ]
[ Far East Recipes ]
[ African Recipes ]
[ Caribbean Recipes ]
[ Pacific Area Recipes ]
[ South American Recipes ]
[ North American Recipes ]