| COUNTRY HOME MAIN DISH RECIPES |
| VEGETABLE & MEAT DINNER IN CROCKPOT By: George Roulston |
| 5 Cups Water 4 or 5 Medium Potatoes, Diced 4 Large Carrots, Pealed and Sliced 1 Head Cabbage, Cut into Quarter Slices 2 Smoked Sausage Lengths, Cut Into Bite Size 3 Tbs Vegetable Oil 1 1/2 Tbs Salt 1/4 Tsp Black Pepper, or To Taste Directions: Put 5 cups water in crockpot then add all the ingredients. Put cover on pot and cook on high for about 3 to 4 hours. Stir half-way between cooking time. Note: Good with cornbread and fried okra. *From George's Kitchen* |
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| "CHICKEN & DUMPLINGS" By: George Roulston |
| 2 Cups W R Self-rising Flour 1/2 Cup Shortening 2/3 Cup Milk or Buttermilk 1 Can Cream of Chicken Soup, Large Can 3 or 4 Chicken Breast with Skin, Cooked and Deboned Directions: In a large bowl, cut shortening into flour. Add milk. mix until soft dough forms. Add the cream of chicken soup to simmering broth. Drop dough with a spoon into chicken broth and sprinkle dumplings with black pepper. Cook uncovered over low heat for 10 minutes; cover and cook for another 10 minutes. Add deboned chicken to dumplings last. *From George's Kitchen* |
| "SALMON PATTIES" By: George Roulston |
| 1 Can Pink Salmon or Jack Mackeral 1/2 Cup Self-Rising Flour 1 1/2 Cups Jiffy Cornmeal, or 1 Box 1 Medium Onion, Chopped or 1 Cup 2 Eggs 1/2 Tsp Salt 1/4 Tsp Black Pepper Directions: Combine flour & cornmeal, mix well. Remove bones from salmon, reserving liquid from can. Add salmon and liquid to cornmeal mixture. Stir in the onions, eggs, salt and pepper. Drop salmon mixture by tablespoons into hot oil in skillet. Fry patties on both sides until golden brown. *From George's Kitchen* |
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| "BARBEQUED HOT DOGS" By: George Roulston |
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| 3/4 cup sweet onion, chopped
3 tablespoons butter 1/2 cup chopped celery 1 1/2 cups ketchup 3/4 cup water 1/3 cup lemon juice 3 tablespoons brown sugar 2 tablespoons vinegar 1 tablespoon Worcestershire sauce 2 teaspoons yellow mustard 2 packages Hot Dogs 16 hot dog buns, split 1 cup barbecue sauce Instructions : In a saucepan over medium heat, saute onion in butter until tender. Add celery, ketchup, water, lemon juice, sugar, vinegar, Worcestershire sauce and mustard; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cut three 1/4 inch deep slits on each side of hot dogs; place in a 2-1/2 quart baking dish. Pour both sauces over the hot dogs. Cover and bake at 350 degrees for 40 to 45 minutes or until heated through. *Fron George's Kitchen* |