Old fashion country cooking

Nothing says country cooking like a pan of golden fried fish, straight from the creek – or the age old creaminess of baked custard just like grandma used to make. – Pat

Baked custard

½ cup sugar

6 eggs yolks

1½ cup milk

½ cup whipping cream

2 teaspoons vanilla

pinch of nutmeg

Heat oven to 325 degrees. In medium bowl gradually whisk sugar into egg yolks. Gradually whisk remaining ingredients except nutmeg into egg mixture. Pour into 6 (6-oz) custard cups or ramekins. Place custard cups in 13 x 9 x 2-in baking pan; fill around custard cups with 1-in of warm water. Sprinkle top of custards with nutmeg. Bake for 50 to 60 minutes or until knife inserted in center comes out clean. Serve warm.


Pan-fried cornmeal batter fish

½ cup all-purpose flour

½ cup milk

1 egg

1 tablespoon sugar

½ teaspoon salt

½ teaspoon paprika

¼ teaspoon cayenne pepper

¼ teaspoon oregano leaves

½ cup yellow cornmeal

2 pounds fish fillets, steaks or pan-dressed fish, thawed, drained

½ cup vegetables oil

In 9-in pie pan stir together all ingredients except cornmeal, fish, and oil. On waxed paper place cornmeal. Coat both sides of fish with cornmeal, then dip into batter. In 10-in skillet heat oil until hot. Place 3 to 4 fish in hot oil. Cook over med. heat until golden brown (3 to4 min.) turn; continue cooking until golden brown and fish flakes with a fork 92 to 3 min.) Repeat with remaining fish.


Pan roasted vegetables

½ teaspoon thyme leaves

¼ teaspoon salt

¼ teaspoon pepper

3 cups cauliflower flowerets

2 cups broccoli flowerets

2 cups carrots cut into julienne strips

2 small onions, quartered

Heat oven to 400 degrees. In 13 x 9 x 2-in baking pan melt butter in oven (5 to 6 min.) stir in thyme, salt and pepper. Add remaining ingredients; toss to coat. Cover with aluminum foil; bake for 22 to 27 minutes or until vegetables are crisply tender.


Parmesan butter pan biscuits

1/3 cup butter or margarine

2¼ cups all-purpose flour

2 tablespoons grated Parmesan cheese

1 tablespoon sugar

3½ teaspoons baking powder

1 teaspoon basil leaves

1 tablespoons chopped fresh parsley

1 cup milk

Heat oven to 400 degrees. in 9-in baking pan melt butter in oven (3 to 4-min). Meanwhile, in medium bowl combine all ingredients except milk. Stir in milk just until moistened. Turn dough onto lightly floured surface; knead 10 times or until smooth. Roll dough into 12 x 4 rectangle. Cut into 12 (1-in) strips. Dip each strip into melted butter. Place in same pan. Bake for 20 to 25 minutes or until lightly browned.



• If a recipe calls for egg yolks, don’t throw the whites away. Freeze in Ziploc bags, when making a recipe that calls for egg whites just thaw in a bowl in the refrigerator and use.

• To avoid the fat from catching fire when broiling meats, place a few pieces of dried bread in the broiler pan to soak up the dripping fat.

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