This is my college roommate’s marinade recipe for flank steak. Its quick, easy, and delicious.
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Flank Steak Marinade
Instructions
Mix all of the ingredients together in a large bowl.
Put the flank steak in a 1-gallon ziploc bag and pour in the marinade from the bowl. Seal the bag and ensure all of the meat is covered with the marinade. Place in the refrigerator for at least 2 hours or over night.
Remove the flank steak from the bag and cook on the grill till done (~7 minutes a side).
Recipe Notes
Caution: The oil will cause the grill to flame up.
Another recipe I got from Paul and Adrienne.
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Corn Pudding Casserole
Instructions
Preheat over to 350 degrees.
Saute onion and green pepper in a large pan for about 5 minutes.
Combine with remaining ingredients, stirring until smooth.
Transfer the mixture from the pan to a greased casserole dish and bake in the oven for 30-40 minutes (longer baking makes pudding firmer).
My friends Paul and Adrienne brought this over for a cookout one year and everyone loved it so much, I asked for the recipe. I’m not usually a big fan of beans, but this has become my favorite way to cook them. Delicious!
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All-American Baked Beans
Instructions
Grease a large casserole dish and preheat the oven to 375 degrees.
Mix all ingredients, except the bacon, together in a large bowl.
Pour the mixture into the casserole dish and place the pieces of bacon on top.
Bake for 1 to 1.5 hours (or longer). The beans become thicker the longer they bake.
This isn’t a family recipe, I got it from a friend many years ago. Its very good, but I don’t make them near often enough.
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Buffalo Wings
Instructions
In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers.
Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.
In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.
Deep-fry chicken, 8 – 10 pieces at a time, in 375 degree oil for 13 minutes, turning once or twice.
Drain chicken on paper towels for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
Repeat with remaining chicken.
Recipe Notes
Adjusting the spiciness of the sauce: As is, the recipe produces a medium sauce. To change the amount of spiciness, simply adjust the butter-to-hot sauce ratio:
- Mild: Use ¾ cup butter and ¼ cup hot sauce
- Hot: Use ¼ cup butter and ¾ cup hot sauce
Several Christmases ago, I watched my grandmother (Jean) make the gibblet gravy for the turkey. And of course, there’s no measuring of anything, so just keep adding stuff until it looks and tastes right. Over the the years, she passed off various cooking duties to other people, but this was pretty much the last recipe she did herself, largely since everyone else was busy fixing all of the other food.
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Gibblet Gravy
Instructions
Boil the turkey gibblets. Cut them up and set aside.
Strain some of the broth from the turkey into a small pot and heat it on the stove.
Add salt and pepper to taste. Stir in 3-5 big spoonfuls of flour a little at a time.
Depending on how much turkey broth is used, add about 1/2 of the can of chicken broth.
Add in the chopped gibblets, celery, and onion.
Stir continuously on high heat until it thickens.
A staple at Auntie’s house, she was famous all around for her sugar cookies. She made sugar cookies so often, the kids at her church called her “The Cookie Lady”.
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Sugar Cookies
Instructions
In a large bowl, combine butter, vegetable oil, and granulated sugar and beat until creamy.
Add powdered sugar, vanilla, and eggs. Mix well.
In a small bowl, sift together baking soda, flour, cream of tartar, and salt.
Add to ingredients in the large bowl and mix well.
Cover dough and refrigerate for at least two hours (or over night).
Roll dough into 1-inch balls and roll in the colored sugar and/or sprinkles.
Flatten on a lightly greased cookie sheet. Preheat oven to 350° and bake until edges are light brown (about 12 minutes).
Let the cookies cool slightly before removing from the cookie sheet.
This is Mom’s deviled egg recipe. It’s always made for Thanksgiving and Christmas dinners. Sometimes she has to make a whole separate batch for my Uncle Mike, or he’ll eat them all before anyone else can.
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Deviled Eggs
Instructions
Carefully shell the eggs and cut in half. Put the yolks in a separate bowl and set aside.
Mash the yolks and mix ins the mustard, mayo, relish, and Tabasco.
Scoop the mixture into the halved egg whites.
Sprinkle paprika on top and serve.
In our family, its not stuffing, its dressing.
Instructions
Make cornbread according to the instructions on the packages. Leave slices of bread out overnight to dry out.
Saute onions and celery in a pan with butter or a little olive oil.
Tear bread and cornbread into small pieces and put in a large roasting pan.
Stir in eggs, celery, onions, and seasonings.
Pour in broth. Make sure the bread/cornbread mixture is soaked, but not runny.
Add more sage to taste (or more specifically, Dad's taste).
Bake in oven at 350 degrees until brown.
Okay, I admit, I got this recipe from a Facebook post, but it’s delicious.
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Mississippi Pot Roast
Instructions
Dump all of the ingredients together into a crockpot and cook on High for about 7 hours.
Recipe Notes
You can also add slices of onion and root vegetables (potatoes, carrots, etc.) to the crockpot.