Nunnie's Pecan Pie

This is my grandmother's recipe for pecan pie.

Ingredients

• 3/4 CUP Sugar
• 2 TBSP Flour
• 1 TSP Salt
• 1 1/2 CUP Pecan Pieces
• 1 CUP Dark Corn Syrup (Karo)
• 2 Eggs, Beaten
• 1/2 CUP Evaporated Milk
• 1 TSP Vanilla

First of all, pre-cook the (thawed) pie shell by poking it several times with a fork.
Put it in a 375° oven for maybe 15-20 minutes.
Keep an eye on it for bubbles cropping up. If you see any, pop them with a fork.
Pull the baked pie crust out, pour the mix in and put it back in for 50 Minutes or until firm. Cool.

Totally Turnip Greens

Totally Turnip Greens!

This recipe tastes fantastic.

Ingredients

2-3 bunches turnips, with greens attached

2 sweet banana peppers, diced

1 piece of bacon, chopped into tiny bits

1 slice of pineapple, chopped into 1/4" chunks

1/2 piece of smoked andouille chicken sausage, diced

3 tbsp Red Wine Vinegar

1/2 cup Chicken Stock

1 tsp Kosher Salt

3 tsp Black Pepper

For this recipe, take two or three bunches of fresh turnips with the greens still attached.

Cut off the turnips and set aside.

Chop the greens into two piles.  One pile has the leafy greens chopped into 1-2" pieces, the other pile has the stalk chopped into tiny (1/4") bits.

Start the bacon frying.

Once the bacon has started to crisp up. Add the andouille sausage.

After a minute, add the stalk parts of the turnip greens.

Twist those around with tongs until they are thoroughly coated.

Add 3TBSP Red Wine Vinegar and 1/4 cup water

Cook the stalks down for maybe 15 minutes this way

Add the leafy parts of the turnip greens, the chicken stock, salt and pepper.

Twist this concoction all around until all has been coated.

Cover and cook for 30 minutes, stirring occasionally.

If it starts to get dry, add some water (or more chicken stock).

Add the pineapple and maybe 1tsp of juice if you have it, after 30 minutes and the banana peppers.

Twist this all up and cook for another 15 minutes.

I guarantee this one tastes delicious!

Shannon Norrell

Webdood Chili (low-cal)

Webdood Chili

This is a relatively low-cal chili recipe (393 cal/serving, 11 grams fat). From 11/8/90

• 1.5 LB bottom round, cut into 1/4" cubes
• 1 TBSP oil, mix with meat
• Pour into VERY HOT cast iron skillet & "stir-fry"
• 1.5 LB ground (course) bottom round
• 1 TBSP cayenne pepper
• 1 TBSP ground cumin seed
• 6 OZ tomato paste
• 1 CUP onions, diced
• 2 CLOVES garlic, minced
• 2 jalapeno chilis, finely chopped
• Combine above and simmer two minutes
• 1 CUP red wine
• 1 CUP water
• Add and simmer one hour

While above is simmering, make the following:

• 1 CUP boiling water
• 1 CUP red wine
• 1 CUP bulgar wheat
• Set aside and let wheat absorb liquid

Add bulgar wheat mixture to chili at the end of one hour, simmer a few minutes to coalesce ingredients. Pour 1 LADLE cooked pinto beans in a serving dish.  Add 1 LADLE chili. Add 1 TSP grated cheese and 1 TSP green onion to top.

-shannon norrell

Webdood Spaghetti Sauce

Webdood Spaghetti Sauce

In 2TBS olive oil, saute 1 cup chopped onion + 2 cloves minced garlic

• 12 OZ tomato paste (Contadina preferred)
• 1.5-2 CUPS cut up, peeled tomatoes
• 2 TSP brown sugar
• 1 TBSP oregano leaves
• 1 TSP basil leaves
• 2 TBSP chopped parsley
• 1 bay leaf
• 1 TSP cracked pepper
• 1/2 TSP salt
• DASH of fennel seeds

Add 1 LB ground meat/turkey as desired

- shannon norrell

Webdood Barbeque Sauce

Webdood BBQ Sauce

After trying perhaps a dozen variations, I settles on this recipe for a most awesome BBQ sauce.  It's a little spicy, but it's the way I like it.  From 6/23/91

• 1 CAN tomato sauce
• 8 TBSP brown sugar
• 3 serrano chiles, burned on a cast iron skillet with bacon grease
• 1/4 TSP onion powder
• 1/2 TSP garlic powder
• 1/4 TSP cayenne pepper
• 1/4 TSP oriental hot mustard powder (aka wasabi powder)
• 2 TSP black pepper
• 1 TSP liquid smoke
• 2 TBSP worchestershire
• 2 TSP salt

Obviously, you can tone down the heat by not adding as many serrano chiles, but I like this setup very much

-shannon norrell

Nunnie's Biscuits

This is a back-woods recipe for biscuits that my grandmother "Nunnie" made almost every day.  I wrote out the recipe from her over 20 years ago and she had been making them for about 70 years at that time, so I'd say we could round it off and call this a 100-year-old recipe.

• 2 cups self-rising flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 tbsp crisco shortening (you can use bacon grease or vegetable oil here)
• 1 cup buttermilk

Set your oven to 475°
Sift the dry ingredients (I sift them twice).

Melt the grease in the microwave and add it with the buttermilk into the dry mix.

If the mixture is too dry, add buttermilk a bit a time (but the above measurements work 90% of the time)

Knead the dough, roll it until it's maybe 1/2" thick and cut biscuits out with a coffee cup.

Grease a cookie sheet and place the biscuits on it. Bacon grease is preferred as it transfer a bit of "country flavor" to the biscuits. Also, Nunnie used a cast iron skillet to cook her biscuits.

Grease the tops of the biscuits lightly.

Cook for 10 minutes or so or until they look slightly brown on top.



We use to "sop" these biscuits by making a concoction of white gravy (made from bacon grease and flour) and Steen's Ribbon Cane Syrup

This recipe was found on a different recipe card. It is with my refinements.

• 1 cup self-rising flour
• 1/4 tsp baking soda
• 1 tbsp vegetable oil
• 1/3 cup buttermilk OR 1/3 cup sweet milk 

Spoon of flour on rag or board and knead dough.

Grease pan (bacon grease is preferred)

Grease top of biscuits

400° oven

Cook until tops are slightly brown

Cowabunga! Kale!

This is a relatively simple recipe that yields a delicious, healthy result.
In my opinion, this Kale recipe is tastier that even mustard greens made with fatback.

Ingredients

• Two bundles of Kale
• 1 strip of bacon
• 1/3 yellow onion
• tsp chopped garlic
• olive oil
• 1 cu chicken broth
• 3 tbs red wine vinegar

First: Chop.

Cut up the piece of bacon into little pieces (1cm square).
Dice the onions.
Chop up all of the Kale into 1"-2" pieces

Second: Prepare the broth

Put the chopped up piece of bacon into the skillet with a drizzle of olive oil.
Get that cooked up until it's almost done.
Add the onion and garlic.
Cook that until it's starting to turn clear.
Add chicken broth and vinegar.
Stir this until it starts to boil

Third: Steam the Kale

Now add the (big pile) of Kale into the broth.
Using a set of tongs, twist the kale around until it has all been wetted with the broth.
Now put a lid on the pan and cook for maybe 8 minutes.
Once this has passed, remove the lid and twist everything around again.
Now cook without the lid on until all of the liquid has evaporated (usually around 5 minutes)

Test the kale for tenderness. If you want it more tender and the liquid has run out, add a bit more chicken broth and cook some more.

Simple, yet super delicious.