Do you have a favorite family recipe you'd like to share? This is the place to post! To add your recipe simply click "reply" to this thread.
To get us started, here is a big list of Quick Kitchen Conversions brought to yuo by Rural Family Living, LLC
3 tsp= 1 Tbsp
2 Tbsp= 1/8 cup
4 Tbsp= 1/4 cup
8 Tbsp= 1/2 cup
16 Tbsp= 1 cup
5 Tbsp= 1 tsp + 1/3 cup
12 Tbsp= 3/4 cup
4 oz= 1/2 cup
8 oz= 1 cup
16 oz= 1 pound (2 cups)
1 oz= 2 Tbsp fat or liquid
2 cups fat= 1 pound
2 cups= 1 pint
5/8 cup= 1/2 cup + 2 Tbsp
7/8 cup= 3/4 cup + 2 Tbsp
2-2/3 cup powder sugar= 1 cup
same for brown sugar
4 cups sifted flour =1 pound
1 lb butter= 2 cups or 4 sticks
2 pints= 1 quart
1 quart= 4 cups
A few grains= less than 1/8 tsp.
A "Pinch" is as much as can be
taken between tip of finger.
Speck= less than 1/8 tsp.
Make 1 cup of fine crumbs with:
28 saltine crackers
4 slices bread
14 square graham crackers
22 vanilla wafers
Oven Temperature Chart
slow...........250-325
moderate.....325-400
hot............400-450
very hot......450 and above
1 lemon makes 3 Tbsp juice == 1 tsp grated peel
1 orange make 1/3 cup juice == 2 Tbsp grated peel
1 chopped medium onion make 1/2 cup pieces
8-10 egg whites make 1 cup
12-14 egg yolks make 1 cup
1 lb shredded cheese make 4 cups
1 cup unwhipped cream makes 2 cups whipped cream
7 oz spaghetti makes 4 cups cooked
1 lb unshelled almonds makes 3/4-1 cup shelled
4 oz (1-1/2--2 cups uncooked noodles
makes 2 cups cooked
1/4 lb crumbled blue cheese makes 1 cup
4 oz (1 to 1-1/4 cups) uncooked macaroni
makes 2-1/4 cups cooked
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For an in depth article on this Southern favorite, please read:
What Is Polk Salad?
Ingredients
Pokeweed, leaves only (about 4 lbs.)
Enough water to cover the poke leaves
3-4 pieces of bacon
Salt and black pepper to taste
Directions
Wash the poke leaves thoroughly two or three times. Place them in a pot with water to cover, then boil them until tender. Drain. Repeat the boiling process. Note: It is important NOT to eat the poke salad after only one cooking. Meanwhile, fry the bacon in a skillet until brown, breaking it into small pieces. Add the cooked poke leaves to the bacon and drippings and heat, adding salt and pepper to taste. Some people prefer to cook the poke and then scramble eggs in with it. Serves 4-6.
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Ingredients
4 pounds peanuts
6 quarts water
6-10 tablespoons kosher salt
Directions
Cover peanuts with water, boil slowly for 1 1/2 -2 hours.
Water should be briny. Add more water and salt if necessary.
Test to see if peanuts are soft inside, but, not mushy.
Allow to soak for 30 minutes, drain.
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Ingredients
3 cups sugar
2 T. margarine
1/2 cup cocoa
1/4 cup corn starch
Pinch of salt 3 cups skim milk
3 egg beaters (or 3 eggs)
1 t. vanilla
9" cooked pie shell
Directions
Mix sugar, cocoa, corn starch, salt and milk in a saucepan.
Cook until it starts to thicken, add 3 egg yolks, bring to a
boil stirring constantly for 5 minutes on medium heat Remove
from heat, add margarine, let cool 5 minutes. Add vanilla and
pour into pie crust Meringue
Beat 3 egg whites and 1 T. cream of tarter until foamy. 6 T.
sugar (one at a time) Beat until stiff, add 1/2 t. vanilla and put on pie.
Brown under broiler.
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Ingredients
2 cups sugar
1/2 cup milk
3/4 cup peanut butter
1 teaspoon vanilla
Directions
Put sugar and milk in pan and bring to boil. Boil two and
a half minutes. Remove from heat and add peanut butter
and vanilla. Stir until mixed well. Pour into greased pan .
Cool and cut
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Ingredients
1 pound dried blackeyed peas
2 ham hocks
or 4 oz. salt pork, sliced
or 1/4 cup bacon drippings
Directions
Rinse peas in cold water, drain. Cover with fresh water and bring to a boil. Add ham hocks or salt pork. Bring to another boil then reduce heat. Cook approximately 4 hours on medium-low. Stir occasionally and add more water as needed. Cook until tender but not mushy. Season with salt and pepper as desired.
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Ingredients
2 tbsp. cocoa
1 1/4 cups sugar
2 tbsp. cornstarch
2 cups milk
Directions
Mix cocoa, sugar, and cornstarch in a 2-quart saucepan. Gradually stir in the 2 cups of milk. Cook over medium heat while stirring often to prevent scorching. Cook until thickened. Remove from heat and serve with hot biscuits.
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Southern Banana Pudding 
Ingredients
**Preheat Oven: 325°
1 pkg. Vanilla Wafers
5 ripe bananas, sliced
3/4 cup sugar
1/3 cup flour
Dash of salt
3 eggs, separated
2 cups milk
1/2 tsp. vanilla
Directions
Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.
In a 1 1/2 - 2 quart casserole pour a small amount of custard, top with wafers and then banana slices. Continue to layer custard, wafers and banana slices ending with custard.
Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon over pudding, spreading evenly to cover entire surface and sealing well to edges.
Bake in center of oven until golden browned, 15 to 20 minutes.
Serve warm. Refrigerate left-overs.
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Ingredients
1 Cup flour
3/4 cup cornmeal
1/4 cup sugar (I Like Sweet)
3 tsp baking powder 1 tsp salt
2 eggs
1 cup milk
1/4 cup oil
Directions
Mix flour and corn meal, add sugar, baking
powder, and salt. Beat eggs , add milk. Mix
with dry ingredients and stir until fairly smooth,
then add oil and stir in. Pour into greased pan.
Bake 20 to 30 minutes at 350 degrees.
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Soften cream cheese to room temp (I am not brand happy, but I greatly prefer philly cream cheese...its 99 cents a block this time of year) and then open up and spread a can of whole berry cranberry sauce over the cream cheese. That's IT!!! Spread over Ritz or Townhouse or Club crackers and it is so yummy!
Hugs, Love, Blessings & Bare Feet,
Jen, Proverbs 31 wife, home-schoolin', baby-wearin', cloth-diaperin', barefootin', God-fearin', crunchy mama of three miracles! Daniel & Jonah (7 y.o. Fraternal Twins) & Samuel (3 y.o.)
OK WERE ARE RURAL BUT WE DO HAVE ELECTRIC RIGHT???
- annaswan
on Oct. 8, 2007 at 9:51 PM