Hello my name is Mary Johnson, also known as Moments with Mary. Many of the recipes on this site are some that I have made up myself or have gathered along the way from family and friends. Since my Mother, Grandmother, and Great Grandmother cooked many foreign dishes from the country of Hungry I too have many fond memories of some good old fashion tasting foods. Each month I will be adding some new and old fashion recipes. I hope you will find something you will want to try and enjoy sharing with your family and friends.
In a small saucepan, add the rosemary, vinegar and olive oil. Heat over very low heat to blend and intensify the flavors, about 5 minutes. Remove from heat and whisk in the mustard and paprika until well blended. In a serving bowl, add the cucumber slices. Pour the dressing over the cucumbers and toss to coat evenly. Refrigerate until ready to serve.
Fennel is a vegetable that resembles a rounded, swollen cluster of celery stalks. It has a mild, sweet licorice flavor. I always strip away any course outer portions of the fennel bulb before using it in any of my recipes.
In a heavy, nonstick skillet, heat the oil over medium heat. Add the fennel seeds and stir until fragrant, about 3 minutes. Add the pork and cook until browned, about 3 minutes on each side. Remove the pork from the skillet and cover to keep warm.
Add the fennel and onion slices to the skillet. Saute until tender, about 5 minutes. Remove the vegetables from the skillet and cover to keep warm.
Add the wine and chicken broth to the skillet. Boil over high heat until reduced in half. Return the pork to the skillet, cover and cook over low heat for 5 minutes. Remove the cover and add the fennel and onion mixture. Cover and cook another 2 minutes. Serve on warmed plates garnished with orange slices.
Heat beets gently and add jello mixed with the water. Add the horseradish. Chill for a few hours before serving. This is excellent served with turkey ham etc. This recipe has always been a favorite jelly in our family.
Combine in a saucepan the brown sugar, cornstarch and salt. Stir in pineapple tidbits and syrup. Cook until thickened. Add lemon juice and sliced beets. Cook about 5 minutes.
In a saucepan, combine the oats, cranberries, salt, cinnamon and water. Bring to a boil over high heat, and then reduce the heat to low and simmer, uncovered, until the oats are tender, about 20 minutes. I sometimes add other dried fruit for different flavors. Some suggestions are apricots, raisins, dates, or papaya.
Mary’s turkey burger
(Serves 4)
Ingredients
1 pound ground turkey breast |
1/4 cup dry oatmeal |
1 tablespoon of onion soup mix |
2 tablespoons fresh parsley, chopped |
1 1/2 tablespoons Worcestershire sauce |
1 teaspoon Tabasco (hot) sauce |
4 whole wheat buns |
4 slices tomato |
4 slices red onion |
4 lettuce leaves
Directions
Combine the ground turkey breast, dry oatmeal, onion soup mix, parsley, Worcestershire sauce and hot sauce in a large bowl. Mix well. Divide turkey mixture into 4 equal portions and form into patties. Let patties set for 10 minutes.
Cook burgers until nicely browned on both sides and heated through, about 7 minutes a side. Serve each burger on a bun topped with 1 tomato slice, 1 onion slice, and a lettuce leaf.
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CHICKEN CASSEROLE
(Sesame Seed)
4 tablespoons butter or margarine
5 tablespoons flour
1 cup chicken stock
1 1/2 cups evaporated milk
1 teaspoon salt
3 cups cooked rice
1 1/2 cups diced cooked chicken
1 can (3 oz) mushrooms, sliced
1/4 cup chopped pimento
1/3 cup chopped green pepper
3 tablespoons toasted sesame seed
Melt butter, add flour and blend. Add stock and milk and cook over low heat until thick, stirring constantly. Add salt, mushrooms, pimento, green pepper and sesame. Alternate layers of rice, chicken and sauce in greased baking dish. Bake at 350o for 30 minutes.
Sesame Cookies
2 cup butter, softened
1 cup sesame seeds, toasted
1 1/2 cups sugar
2 cups coconut
3 cups flour
1/2 cup chopped, almonds, toasted
Cream butter. Add sugar and beat until fluffy. Add vanilla and mix well. Add flour and mix just until combined. Stir in remaining ingredients and mix well. Divide dough into thirds. Place 1/3 of dough on sheet of waxed paper. Shape into a 2" long roll. Repeat with remaining dough. Wrap and refrigerate until firm. Cut into 1/4" slices. Do not slice too thick. Bake on ungreased cookie sheets at 300° for 25-30 minutes.
Frozen Yogurt Pops
( Takes about 1 to 2 hours to freeze)
Ingredients:
- 1 8-oz. container of your favorite flavor of yogurt
Directions:
Pour yogurt into small paper cups. Fill them almost to the top.
Stretch a small piece of plastic wrap across the top of each cup.
Using a popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup.
Put the cups in the freezer until the yogurt is frozen solid.
Remove the plastic wrap, peel away the paper cup, and eat your pop.
Note : You can add nuts,or other dry fruit to the mixture before pouring into your small cups or glass ice cream dishes.. Sometimes I use my glass ice cream dishes to make this quick frozen yogurt treat which can be eaten with a spoon. The family loves it and it is so quick to make.
Pumpkin Tea Cake
Ingredients
1/2 cup honey
1/4 teaspoon salt
1/2 cup chopped nuts
2 eggs, lightly beaten
2 tablespoons flaxseed
3 tablespoons canola oil
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup all-purpose (plain) flour
1 cup whole-wheat (whole-meal) flour
3 tablespoons firmly packed brown sugar
3/4 cup homemade or canned pumpkin puree
Directions
Preheat the oven to 350 F. lightly coat an 8-by-4-inch loaf pan with cooking spray.
In a large bowl, using an electric mixer on low speed, beat together the canola oil, pumpkin puree, honey, brown sugar and eggs until well blended.
In a small bowl, whisk together the flours, flaxseed, baking powder, allspice, cinnamon, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture and, using the electric mixer on medium speed, beat until well blended.
Pour the batter into the prepared pan. Sprinkle the nuts evenly over the top and press down gently to lodge the nuts into the batter. Bake until a toothpick inserted into the center of the loaf comes out clean, about 50 to 55 minutes. Let cool in the pan on a wire rack for 10 minutes. Turn the loaf out of the pan onto the rack and let cool completely. Cut into 10 - 12 slices to serve.
Warm Coleslaw with Honey
Ingredients Serves 6-8
1/2 teaspoon salt
6 teaspoons olive oil
1 teaspoon dry mustard
1 tablespoon dark honey
1/2 teaspoon caraway seed
3 tablespoons cider vinegar
1 large carrot, peeled and shredded
1 medium yellow onion, finely chopped
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf (Italian) parsley
1/2 head cabbage, cored and thinly sliced crosswise (about 5 cups)
Directions
In a large nonstick sauté pan, heat 2 teaspoons of the olive oil over medium-high heat until hot but not smoking. Add the onion and mustard and sauté until the onion is soft and lightly golden, about 6 minutes. Transfer to a large bowl.
Reduce the heat to medium and add 2 more teaspoons of the olive oil to the pan. Add the carrot and toss and stir constantly until the carrot is tender-crisp, about 3 minutes. Transfer to the bowl with the onion.
Add the remaining 2 teaspoons oil to the pan over medium heat. Add the cabbage and toss and stir constantly until the cabbage just begins to wilt, about 3 minutes. Quickly transfer the cabbage to the bowl with the other vegetables.
Quickly add the vinegar and honey to the pan over medium heat, stirring until combined and bubbly and the honey is dissolved. Pour over the slaw. Add the salt and pepper and toss well. Garnish with the caraway seed and parsley and serve warm.
Apple Dip
1 package 8 oz cream cheese (soft at room temperature)
¾ c. Brown Sugar
4 Tablespoons milk
2 teaspoons vanilla
Whip well the four ingredients above together.
Chill for 2-3 hours
Dip not too sweet, can use any cut up fruit.
Spinach Dip
1 package dry vegetable soup mix
½ pint of sour cream
1 Cup of miracle whip
4-6 green onions chopped fine
1 small box frozen spinach (Drained Good)
Mix all the above ingredients together well. Place in a covered dish and refrigerate over night.
Excellent tasting dip.
Mexican Dip
1 can bean dip
1 pound of shredded cheddar cheese
2 containers of 8oz sour cream
*1 carton of avocado Dip (OPT)
Picante sauce 12 oz jar
1 4 oz can of chopped black olives
2-3 Chopped large tomatoes
6-8 Chopped green onions
Place in a casserole dish by layers. Spread the bean dip in the bottom evenly first.
Add 1 carton of sour cream over bean dip, then add the jar of the picante sauce, now add the 2 carton of sour cream. Next add the sliced black olives, chopped tomatoes and chopped green onions on top. Sprinkle shredded cheddar cheese on the entire top evenly.Cover and refrigerate 3-5 hours.
*If you choose to use the avocado dip place it on top of the 2 carton of sour cream.
Here are several quick and easy recipes for three wonderful tasting chicken salads. You might want to try each of these chicken salad recipes to see which recipe you and your family like the best.
Chicken Salad
3 Cups chopped chicken (white meat) that has been fully cooked and cooled.
1 small can crushed pineapple (drained)
1/3 Cup chopped celery
1/3 Cup chopped green onion
½ teaspoon salt
½ garlic powder
1/3 Cup sliced almonds
1 Cup Miracle Whip (May need a little more Miracle Whip you be the judge)
Mix well - Chill - Can serve on bread, rolls or crackers.
Healthy Chicken Salad
5-6 Cups of chopped chicken breast that has been fully cooked and cooled
1 small onion chopped
1 large shredded carrot
1 1/2 Cup chopped celery
1 1/2 Cup chopped red apple ( Wash , leave skin apple cut in small bite size pieces)
1 1/2 Cups chopped nuts walnuts or sliced almonds
1 Cup raisins
Place all the above ingredients in a bowl and set aside. Now mix in another bowl in this order;
2 Cups of Miracle Whip or Salad Dressing (your choice)
1 Cup of sour cream
1/4 Cup of milk
1 teaspoon of salt
½ teaspoon of paprika
1 teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon of dry mustard
2 Tablespoon of white sugar
1 Tablespoon of parsley flakes
Mix these ingredients together well. Now pour this mixture over the cut up chicken mixture above. Fold in lightly until well coated. Place chicken salad mixture in covered bowl and refrigerate, chill for about an hour. This is a good colorful high fiber salad.
Special Chicken Salad
6 Cups of cubed or cut up (fully cooked and cooled) chicken white meat
1 small onion diced
2 Cups chopped celery
1 Cup washed and cut in half seedless green grapes
2 Cups washed and cut in half seedless red grapes
1 Cup drained crushed pineapple
1 1/2 Cup chopped nuts walnuts or sliced almonds
Place above ingredients in a large bowl set aside. In another bowl place the following ingredients together, blend and mix well.
2 Cups Salad Dressing
1 Cup sour cream
½ Cup low fat milk
½ teaspoon of paprika
1 teaspoon lemon juice
2 teaspoons poppy seeds
1 teaspoon salt to your taste
1 teaspoon of garlic powder
1 teaspoon of lemon pepper
2 Tablespoons of white sugar or honey
½ teaspoon of real prepared mustard
Pour over chicken mixture above fold in until ingredients are coated well. Chill. Server on lettuce leaf or make into sandwiches.
Crunchy Sesame Candy
Brown sugar and honey make these Asian candies an irresistibly sweet gift, especially when they're tucked into small, colorful boxes or tins.
1 Cup sesame seeds (about 6 ounces)
3 Tablespoons packed light brown sugar
3 Tablespoons honey
1. Generously coat two large sheets of waxed paper with cooking spray. In a medium skillet, toast the sesame seeds over medium-low heat, stirring often, until they're fragrant and golden, 5 to 7 minutes.
2. In a small saucepan, combine the brown sugar and honey. Cook over low heat, stirring often, until the sugar is melted and the mixture is thick, about 5 minutes (because melted sugar can get quite hot, this is a step best left to parents). Add the sesame seeds to the sugar and stir well with a wooden spoon.
3. Place one sheet of the waxed paper on a work surface, greased-side up. Scrape the mixture onto the paper and top it with the remaining sheet of waxed paper, greased-side down. Using a rolling pin, roll the mixture into a square about 1/4 inch thick (a great job for kids).
4. Remove the top sheet of paper and cut the candy into 1-inch squares with a sharp knife. Let the candy cool completely. Break apart the pieces and store them in an airtight container at room temperature until you're ready to package them. Makes about twenty-four 1-inch squares.
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Easy Microwave Peanut Brittle
1 cup sugar
1/2 cup light corn syrup
1 cup dry-roasted peanuts
1/8 teaspoon salt
1 teaspoon butter or margarine
1 teaspoon vanilla extract
1 teaspoon baking soda
In a 1 1/2-quart microwave-safe bowl, stir together the sugar, syrup, peanuts, and salt, mixing well. Microwave on high for 6H minutes. (Times will vary depending on microwave wattage. We based these times on an 850-watt oven.) Carefully swirl the butter or margarine and vanilla extract into the mixture; don't stir. Microwave for another 30 seconds. The peanuts should be light brown, the syrup will have darkened slightly, and the mixture will be very hot (300° on a candy thermometer). Add baking soda and gently stir the mixture until it's light and foamy. Pour it onto a lightly buttered cookie sheet. (Tip: For a thinner brittle, first warm the sheet in the oven.) Let the brittle cool for 30 minutes to 1 hour, and then break it into small pieces. Makes 2 pounds.
Chicken Florentine
Italian salad dressing is the marinade for the chicken in this simple and elegant main dish recipe.
INGREDIENTS:
- 1/2 cup Italian salad dressing
- 1 tsp. dried Italian seasoning mix
- 4 boneless, skinless chicken breasts
- 10 oz. container refrigerated alfredo sauce
- 2 cups frozen chopped spinach, thawed and well drained
- 2 Tbsp. olive oil
- 12 oz. cooked fettuccine
- 1/2 cup grated Parmesan cheese
PREPARATION:
Mix dressing and Italian seasoning in large glass bowl. Add chicken breasts, turning to coat, and cover. Refrigerate 30 minutes. Combine alfredo sauce with spinach in medium bowl. Heat oil in large nonstick skillet over medium heat. Remove chicken from marinade, and cook chicken in oil 7-10 minutes, turning once, until thoroughly cooked. Add alfredo sauce mixture. Cook until bubbly. Serve over cooked and drained fettuccine and sprinkle with Parmesan cheese. Serves 4
Raspberry Glazed Chicken Breasts
This super simple three ingredient sauce is brushed onto chicken breasts, then grilled to glazed perfection. You could use this recipe with peach jam and peaches, strawberry jam and chopped strawberries too.
INGREDIENTS:
- 1/2 cup raspberry jam
- 1 Tbsp. Dijon mustard
- dash white pepper
- 6 boneless, skinless chicken breasts
- 1-1/2 cups fresh raspberries
PREPARATION:
Prepare grill. Brush rack with vegetable oil. Mix raspberry jam and mustard. Place chicken on grill, cover and cook for 8-9 minutes per side, brushing frequently with the jam mixture, until juices run clear and center of chicken is no longer pink when thickest pieces are cut.
Discard remaining jam mixture and serve chicken topped with raspberries. Serves 6
Chicken with Pineapple
Ginger, pineapple, and teriyaki baste sauce are the secret ingredients in this simple one dish meal recipe.
INGREDIENTS:
- 1 cup brown rice
- 14 oz. can chicken broth
- 8 oz. can pineapple tidbits, Don’t Drain
- 1 green bell pepper, chopped
- 1 carrot, finely chopped
- 1/3 cup chopped cashews
- 1/2 tsp. ground ginger
- 4 boneless, skinless chicken breasts
- 2 Tbsp. teriyaki baste sauce
PREPARATION:
In greased 12x8" glass baking dish, combine rice and broth. Cover with foil and bake at 375 degrees for 45 minutes. Remove from oven, uncover, and add pineapple tidbits with liquid, vegetables, cashews and ginger and mix well. Place chicken on rice mixture and press into rice. Brush the chicken with the teriyaki baste sauce. Bake, uncovered, for an additional 30-40 minutes until chicken is thoroughly cooked. Serves 4
Bacon Chicken
This easy and delicious recipe takes just minutes to make.
INGREDIENTS:
- 6 slices bacon
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 6 boneless, skinless chicken breasts
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1-1/2 cups shredded cheddar cheese
PREPARATION:
Cook bacon in 12" skillet until crisp, about 4-6 minutes. Crumble bacon and set aside. Pour bacon grease out of skillet, but don't wash or wipe it. Add butter and olive oil to skillet. Saute chicken breasts in this mixture over medium heat, turning once, until chicken is cooked and no longer pink in center. Place chicken in ungreased 12x8" baking dish. Cook onion and garlic in drippings remaining in skillet. Cook until onion is softened, then stir in salt, pepper, and cooked bacon. Spoon over chicken breasts and sprinkle with cheese. Bake at 350 degrees for 10-15 minutes until cheese is melted. Serves 6
Mary's Chocolate Cake With Beets
Beets are a secret ingredient in this delicious moist cake.
1 cup diced canned beets, drained
1 tablespoon honey
1 chocolate cake mix
1/2 cup butter, margarine, or oil
3 eggs
1 1/4 cups water
Preheat oven to 350 degrees. Butter two 9" baking pans or one 9" x 13" baking pan. In a food processor, combine beets and honey. Process until smooth. Place beets in a large mixing bowl. Add cake mix and add remaining ingredients according to package directions. Beat until moistened. Continue beating on medium speed for 2 minutes. Spoon into baking pans. Bake for 30 - 32 minutes or until set in the middle. Frost if desired.
Serves 16
Rhubarb Upside Down Cake
5 cups chopped rhubarb (fresh is best, frozen will work)
1 cup sugar
1 large pkg strawberry Jell-O
3 cups miniature marshmallows
1 yellow or white cake mix
Spray 13" x 9" cake pan with cooking spray. Spread bottom of pan with rhubarb. Sprinkle rhubarb with sugar and Jell-O, and cover with marshmellows. Prepare cake mix as per package instructions and pour over top of layers. Bake at 350 degrees for 55 minutes. Allow to cool about 10 minutes. Scrape sides to loosen and turn upside down on a tray. This is delicious warm or cold, served with Cool Whip or whipped cream!
Northern Lights Pumpkin Pie
2 eggs
2/3 cup sugar (or 1/8 cup molasses, plus 1/4 cup honey)
1-1/2 cup low fat evaporated milk
1-1/2 cup canned or cooked pumpkin
1/2 teaspoon salt (optional)
1/2 teaspoon ground ginger
1/8 teaspoon cloves
1/2 teaspoon nutmeg
1-1/2 teaspoon cinnamon
1/4 cup chopped almonds
1/3 cup raspberry or strawberry jam
Line a pie pan with pie dough. Spread the jam evenly on the crust. Sprinkle with chopped almonds. Set the pan in the refrigerator while you prepare the filling.
Beat eggs, sugar and evaporated milk together. Add pumpkin and spices. Mix thoroughly and pour into the chilled crust. Bake the pie in a 425 degree oven for 15 minutes.
Lower the heat to 350 degrees and cook another 40-60 minutes, or until the filling sets up and the top is golden brown. A wooden toothpick poked in the center should come out clean. Before serving, top the pie with low fat whipping cream.
Chocolate Beet Brownies
These brownies are rich, chewy and secretly nutritious!
1/2 cup butter (or 1/4 cup butter and 1/4 cup applesauce)
4 oz. unsweetened chocolate
4 eggs
1 cup brown sugar (packed)
1 cup applesauce
1 tsp. vanilla
1-1/2 cup unbleached white flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1 15 oz. can beets packed in water, drained and mashed; or 1 cup cooked beets
1/2 cup finely chopped almonds
1/2 cup wheat germ
Melt butter and chocolate over low heat. Set aside to cool. In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beating until well creamed. Stir in chocolate mixture, followed by applesauce and beets. Sift together flour, salt, spices and baking powder and stir into creamed mixture. Fold in wheat germ and almonds. Turn into greased 9x13-inch pan and bake at 350 degrees for 30 to 40 minutes. Cool before cutting into squares.
Orange Buttered Peas
3 Tablespoons orange marmalade
2 Tablespoons butter or margarine
1 Tablespoon grated orange peel
½ cup sliced fresh mushrooms
1 Package (16 ounce) frozen peas
Salt and pepper to taste
In a saucepan over medium heat, combine the marmalade, butter and orange peel. Add sliced mushrooms; cook and stir until tender. Cook peas according to package directions; drain. Add mushroom mixture and toss. Season with salt and pepper.
Serves 6-8 people.
Pumpkin Bundt Cake
1 Package (18 ¼ ounces) yellow cake mix
1 package (3.4 ounce) instant butterscotch pudding mix
4 eggs
¼ cup water
¼ cup vegetable oil
1 canned pumpkin
2 teaspoons pumpkin pie spice
In a large mixing bowl, combine the first seven ingredients. Beat on
low speed for 30 seconds; beat on medium speed for 4 minutes. Pour into a greased and floured 10 inch fluted tube pan. Bake at 350 degrees for 50-55 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Serve with cool whipped cream if desired. Serves 16
This is a fall favorite in our house.
Six Week Muffins
1 Box 15 ounce Rasin Bran
1 Cup oil
1 Quart Buttermilk
4 eggs beaten well
5 teaspoons soda
2 teaspoons salt
3 cups sugar
5 cups flour
Mix rasin bran, sugar, flour, soda and salt in a large bowl add beaten eggs, oil and buttermild mix well. Store in a covered container in the refrigerator use as needed. Bake in a greased muffin tin at 400 degrees 10-15 minutes. Batter will keep up to 6 weeks in the refrigertor.
Mom's Bread Pudding
2 cups milk
3/4 cup white sugar
3 Tablespoons melted oleo
1 teaspoon of vanilla
2 teaspoons cinnamon
2 eggs beaten
4-7 slices of white bread tore up into pieces
Use a 8x8 pan sprayed with pam. Place tore pieces of bread in the bottom of pan. Mix other ingredients together well pour over top of bread let set for 5 minutes. Bake at 325-350 degrees for 50-60 minutes. Let set for 10 minutes before eating. Very good.
NOTE: I have added diced apples, rasins, or nuts for a variety.
Grandmother Smith's Sugar Cookies
2 Cups sugar
2/3 Cup Shortening
2 eggs
2/3 Cup milk
1 teaspoon fresh grated lemon rind
1 teaspoon baking power
1/2 teaspoon baking soda
Flour
Cream sugar and shortening together. Add eggs, milk, soda, baking powder and lemon rind. Mix in enough flour to make the dough stiff enough to roll out and cut with a cookie cutter. Bake for 10 minutes at 375 degrees or until light brown.
Quick Applesauce Cake
1 cup sugar
1/2 cup oleo
1 1/2 cups applesauce
2 eggs
2 1/2 cups flour
1 teaspoon of cinnamon
1 cup raisins
1/4 cup black walnuts
2 teaspoons of baking soda dissolved in 1 Tablespoon hot water
Cream sugar and oleo together. Add applesauce and mix well. Add eggs, beating well after each addition. Slowly stir in flour and cinnamon, add raisins and nuts. Quickly stir in dissolved soda. Pour into a greased pan and bake at 350 degrees for 30 minutes or until done. This recipe has been in our family for years.
Crock Pot Barbecue Beef
3-5 pounds lean chuck roast (cut into chunks)
2 chopped onions
3 small chopped green peppers
1 (6 ounce can) tomato paste
1/2 cup brown sugar
1/4 cup vinegar
3 teaspoons chili powder
2 teaspoons salt
2 teaspoons worchester sauce
1 teaspoons dried mustard
Stir together and cook slow in crock pot about 8 hours or until beef shreds apart. Very good.
Zucchini Munchies
3 cups sliced or grated zucchini
1 cup bisquick mix
1/2 cup sliced green onions
1 cup shredded cheddar cheese
2 Tablespoons chopped parsley
4 eggs slightly beaten
1/2 teaspoon salt
1/2 teaspoon seasoned pepper
1/2 teaspoon italian herb seasoning
3 or more good dashes of hot sauce
1/2 teaspoon garlic powder
1/2 cup wesson oil
Spray pam or lightly grease a 13X9 pan. Mix all ingredients and spread in pan. Put in a pre-heated oven. Bake at 350 degrees until golden brown on top. About 30-35 minutes. Cool in pan for 5-8 minutes then cut into squares. Ready to eat.
Hoe Cakes or Hot Cakes
