PopPop’s Butternut Squash Pie

PopPop’s Butternut Squash Pie

 

INGREDIENTS :

3/4 cup turbinado sugar (SUGAR IN THE RAW)

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

3 large eggs

2 cups (well packed) cooked and mashed butternut squash

1 can (12 fl. oz.) Whole Milk Evaporated Milk

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Whipped cream (optional)

 

INSTRUCTIONS         :

MIX squash, eggs, sugar, cinnamon, ginger, cloves and, evaporated milk in a blender. Blend until thoroughly smooth.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

 

Authentic Eastern Shore Maryland Crab Cakes

Authentic Eastern Shore Maryland Crab Cakes

This is not my recipe just sharing it; these are the best! I have not lived in MD for 25 years.

Living in Talbot County, MD for 25 years, I have sampled many an Eastern Shore crab cake. I would say the defining qualities are lump crab meat, very little filling, and Old Bay. No veggies! I have tried many recipes, but I finally gave up and asked my friend, the owner of a relative’s cookbook from the 1800s, for her recipe. I had to do a couple of favors to get it, so I am saving it here so I don’t lose it. The recipe doubles just fine.

INGREDIENTS:

1 lb lump crabmeat

2 tablespoons heavy cream (a little more if needed) OR whole evaporated milk (less fat)

2 tablespoons Dijon mustard OR yellow mustard (for less mustard bite)

2 tablespoons mayonnaise

1⁄2 tablespoon Old Bay Seasoning

1⁄2 cup breadcrumbs, crushed saltines (EnerG gluten free breadcrumbs also work well)

1 egg, beaten

 

DIRECTIONS:

Mix together all ingredients BUT the crab.

If the mixture seems a little dry, add more cream. You want cakes that are moist but firm enough to hold cakes together.

Fold in crab meat, making sure mixture is well-combined, but being careful not to break up the lumps too much.

Store in fridge for 1/2 hour or so.

Broil until first side is brown, then flip and do the same. (Some people like to pan fry or even deep fry. Just cook until browned).

PopPops Crockpot Roast Beef

PopPops Crockpot Roast Beef

Ingredients:

4-5 lbs. beef roast

2-48 oz. containers beef broth

4-6 medium yellow onions

½ head of celery ribs

8-10 carrots

2 tbl. Worcestershire Sauce (to taste)

4 tbl. KC Masterpiece Barbecue Sauce (to taste)

1 tbl. Granulated garlic

Butter

Old Bay Seasoning (to taste)

 

Directions:

Get out your 8 quart crock pot, pour in beef broth, and set to high. Put Worcestershire Sauce, KC Masterpiece Barbeque Sauce, and granulated garlic in crock pot.

Slice beef roast into 1” thick slices, brown on two sides in a cast iron fry pan, and place in crock pot.

Dice up onions, top half of head of celery ribs (leaves and all), brown in a cast iron fry pan, near the end of browning sprinkle Old Bay Seasoning on top, and place in crock pot.

Slice carrots on top of everything in crock pot, put on lid, and cook for a minimum of 6 hours. Note put a tooth pick or other spacer under one edge of the lid or it will spray on your counter.

This stock makes excellent gravy; thicken with corn starch or flour browned in butter.

Serve carrots as a side dish and serve roast beef on a meat platter.

PopPop’s Cream of Crab Soup

PopPop’s Cream of Crab Soup

I got rid of the heavy cream and half & half. A little more fat friendly to the diet with a good texture and mouth feel.

 

Ingredients:

1 can cream of potato soup

1 can cream of celery soup

2 cans evaporated milk (whole not skim)

½ lb. crab meat

2 tsp. Old Bay (adjust to taste)

 

Directions:

Blend 1 can cream of potato soup and 1 can evaporated milk until smooth.

Blend 1 can cream of celery soup and 1 can evaporated milk until smooth.

Combine all ingredients in sauce pan.

Cook over medium heat stirring constantly until it comes to a simmer.

DO NOT BOIL!

PopPop’s Scalloped Potatoes with Ham

PopPop’s Scalloped Potatoes with Ham

Total Time: 1 hr 20 min

Prep: 20 min

Cook: 1 hr

Ingredients:

4 tablespoons butter

4 tablespoons flour

3 cups milk

Salt and pepper

Old Bay seasoning

2 tablespoon butter

4 medium onions, thinly sliced

8 large russet potatoes, peeled and thinly sliced

12 ounces 1/4 inch sliced baked ham, diced

1 lb. grated medium cheddar cheese

Directions:

Preheat oven to 350 degrees. Butter a baking dish.

In a saucepan, melt 4 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside.

In a skillet, cook onions in melted butter until golden brown, seasoning with Old Bay.

Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes.

Spread out half of the onions, ham, cheese and another third of the sauce.

Continue layering ingredients, ending with the remaining third of the sauce.

Bake for 60 minutes or until golden and bubbly.

 

PopPop’s Cheesy Scalloped Potatoes

PopPop’s Cheesy Scalloped Potatoes

Total Time: 1 hr 20 min

Prep: 20 min

Cook: 1 hr

Ingredients:

8 tablespoons butter

8 tablespoons flour

6 cups milk

Salt and pepper

8-10 large russet potatoes, peeled and thinly sliced

24 oz. grated medium cheddar cheese

Directions:

Preheat oven to 350 degrees. Butter a baking dish.

In a saucepan, melt 8 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside.

Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes.

Spread out cheese and another third of the sauce.

Continue layering ingredients, ending with the remaining third of the sauce.

Bake for 60 minutes or until golden and bubbly.

POP POP’S CHICKEN ALA KING

POP POP’S CHICKEN ALA KING

Ingredients for rice:

5 cups water

2 cups brown rice

Ingredients for Ala King:

1 tsp oregano

3 medium onions

3 sweet peppers

½ tsp. basil

16 oz frozen peas

1 whole fryer chicken 4 lbs

48 oz chicken broth

1 12-oz can evaporated milk

corn starch or flour
Directions:

Sauté onions and sweet peppers until onions are caramelized well.  Set aside.

Cook peas in stock from cooking chicken.  Drain stock back in with original stock   set peas aside.

Cook chicken in broth with oregano and basil until chicken is cooked thoroughly.  Pick meat from ½ of chicken for Ala King, more if you like.

Add 6 cups chicken stock to pot.  Add 12 oz evaporated milk.  Cook until boiling.  Add corn starch and water or flour and water slowly until desired thickness is reached

PopPop’s Chili

PopPop’s Chili

Ingredients:

2 Lbs. dried black beans

3 Lbs. ground beef

2 Lbs. lean sweet sausage

1 stick butter for sautéing

8 medium onions

8 pimento style peppers

2 quarts spaghetti sauce

4 14.5 oz. cans petite diced tomatoes

2 tbsp. granulated garlic

1 tbsp. Old Bay seasoning

1 tbsp. dried oregano

½ tbsp. dried basil

1 tsp. dried marjoram

 

Directions:

  1. Soak beans overnight and then cook until tender. Drain and rinse thoroughly.

2 Sauté onions & peppers with garlic, Old Bay, oregano, basil, and marjoram until well caramelized.

  1. Sauté ground beef until browned then drain fat.
  2. Sauté lean sweet sausage until browned and deglaze sauté pan with spaghetti sauce.
  3. Mix all ingredients together in a large kettle, cook on low heat, and stir occasionally until it is simmering & well heated.
  4. Serve with diced sweet onions and grated sharp cheddar cheese.

 

PopPop’s Classic Meatloaf Recipe

PopPop’s Classic Meatloaf Recipe

Preparation time: 30 minutes to prep, 1 hour to cook.

Ingredients:

3 medium  onions, diced and sautéed until caramelized

6 celery ribs, diced and sautéed

1 Tbsp granulated garlic (dry)

4 Tbsp unsalted butter to sauté onions and celery

1/2 tsp freshly ground pepper

6 tsp Worcestershire sauce

1 ½ cup spaghetti sauce, more if you like a thick topping

3 pounds of ground chuck

2 pounds of ground pork sausage

2 cups old fashioned oats

6 large eggs, beaten slightly

1 cup minced fresh parsley leaves

2 14.5 oz. cans of petite diced tomatoes

Directions:

1 Preheat oven to 350 degrees F.

2 In a large heavy skillet sauté the onions and celery in butter, over medium heat, stirring, until onions are caramelized to a nice brown color

.3 In a large bowl, combine the meats, eggs, vegetables, old fashioned oats, tomatoes, and parsley. Form into 3 loaves in standard bread pans.

4 Bake the meatloaf in the oven for 45 minutes. Add spaghetti sauce in a thin coat on top of meatloaf and bake for another 15 minutes

PopPop’s French Onion Soup

Preparation time: It takes a while and be prepared to cry!.

Ingredients:

10 lbs. yellow onions (the stronger the better)

3 lbs. 48 oz. beef broth (no MSG 100% fat free)

2 cups red wine (merlot)

2 sticks butter (unsalted)

Old Bay seasoning to taste

Black pepper to taste

2 tsp granulated garlic or garlic powder

2 Cans (14.5 oz.) chicken broth (no MSG 100% fat free)

½ cup Worcestershire sauce

Directions:

  1. Make a coarse dice of the onions; melt butter in heavy cast iron skillet, sauté onions, and turn several times until onions are caramelized to a nice brown color. After the first turning shake Old Bay seasoning and black pepper onto onions in an even layer that just covers the onions. After the onions are finished empty into a large pot (at least 8 qt.), deglaze the skillet with enough chicken stock to clean the bottom, and empty the skillet into the pot a second time.
  2. Repeat step one until all onions are sautéed.
  3. Add beef broth, red wine, leftover butter, granulated garlic, leftover chicken broth, and the Worcestershire sauce to the onions in the 8 qt. pot. Bring to a slow boil, stir occasionally, and cook for a half hour uncovered to drive off the alcohol from the soup.
  4. Place a slice (or half slice determined by the size of the bowl) of seeded rye bread in the bottom of the bowl, place a slice of Swiss cheese or Gruyere cheese on top of the rye, spoon soup on top of the cheese until bowl is ¾ full, add another slice of cheese, and top off with a little more soup until cheese is covered.
  5. ENJOY