Category: Comfort Food From The Campbell Family

Aunt Sue’s Tater Salad

6/29/2015

My beautiful Aunt Sue. I miss her very much.

Homemade Southern Potato Salad is easier than you think. It's the perfect side dish for your summer fun, holiday picnics, and family get togethers. This recipe comes from my Aunt Sue who was a wonderful cook as well as generous and loving person. You could taste the love and care that went into every meal she made.

INGREDIENTS:

·         1-2 lbs. of white Irish potatoes, peeled and cubed

·         6 eggs, hard boiled, chopped

·         1 large onion, chopped

·         ½ cup pickles, chopped

·         1 cup mustard

·         1 cup mayonnaise

DIRECTIONS:

1.    Boil potatoes until fork tender about 10-15 minutes

2.   Drain and cool

3.   Combine all ingredients

4.   Refrigerate

Michelle's 7-Up Cake

2/26/2015

This is my cousin Michelle's recipe for 7-Up Cake. This dessert is easy to make and turns out delicious every time.

Michelle’s 7-Up Cake

INGREDIENTS:

·         3 sticks butter

·         3 cups sugar

·         5 eggs

·         3 ½ cups flour

·         7 oz. 7-Up

·         1 tsp. vanilla

·         1 tsp. lemon extract

DIRECTIONS:

1.    Preheat oven to 325ºF

2.   Cream butter and sugar together

3.   Stir in eggs, one at a time

4.   Add 7-Up, mix well

5.   Stir in vanilla and lemon extract

6.   Grease and flour tube pan

7.   Pour batter into pan

8.   Bake for 1 hour 25 minutes

Grandpa's Favorite Swiss Chicken

2/25/2015

This is an easy and quick to prepare pressure cooker recipe given to me by my cousin. Grandpa told her this was his favorite chicken.

Grandpa’s Favorite Swiss Chicken

INGREDIENTS:

·         ¼ cup flour

·         1 lb. chicken

·         8 oz. tomato sauce

·         8 oz. diced tomatoes

·         Salt/Pepper to taste

DIRECTIONS:

1.    Mix flour with salt and pepper and other seasonings to taste

2.   Coat chicken pieces in seasoned flour

3.   Place into pressure cooker cover with diced tomatoes and tomato sauce

4.   Cover and seal cooker, cook for 10 minutes over med/high heat

*You can layer the chicken on top of small potatoes in the pressure cooker and add 3 minutes to cook time

Adrienne’s Santa Fe Chicken

2/15/2015

This is my cousin Adrienne's very simple recipe for dinner

Adrienne’s Santa Fe Chicken

INGREDIENTS:

·         4 pieces of chicken

·         1 jar salsa

·         2 cups rice, cooked

·         1 can black beans

·         1 can Mexi-corn

DIRECTIONS:

1.    Brown chicken in large skillet

2.   Add remaining ingredients

3.   Heat through

Granny's Pork Chops

11/23/2014

Grampa and Granny OT Campbell and Fannie Miller Campbell

This is such an easy recipe and gives you truly delicious pork chops.

Grandma's Pork Chops

Ingredients:

·         1 lb Pork Chops

·         ½ cup orange juice

·         1 tsp salt/pepper

·         ¼ cup brown sugar

Directions

1.      Preheat oven to 350º

2.      Place pork chops in large baking dish

3.      Mix remaining ingredients

4.      Pour over chops

5.      bake for 1 hour

My personal twist is to cover the dish with aluminium foil and decrease the cook time to 40 minutes. The chops will baste themselves throughout the time in the oven.

Granny's Ice Box Fruit Cake

11/21/2014

You can still make dessert even if you can't find time to use the oven. Granny used to make an ice box fruit cake. This is the recipe that was with her others.

Ice Box Fruit Cake

Ingredients:

·         1 box graham crackers crushed

·         2 cups seedless raisins

·         2 cups pecans

·         1 cup sweetened cherries

·         1 cup walnut

·         1 can sweetened condensed milk

·         1 cup shredded coconut

·         2 cups marshmallows

Directions:
1.      cut up fruit in small pieces

2.      mix fruit, graham crackers and nuts in bowl.

3.      melt marshmallows with milk

4.      pour fruit, nut, cracker mixture into marshmallows and stir together

5.      the mixture will be difficult to stir, DO NOT add more water or milk to make it easier.

6.      put mixture into loaf pan and chill for 24 hours

Sunburst Yam Bake

11/11/2014

Try something new this Thanksgiving My Grannie's recipe for a Yam Bake uses sweet potatoes in a different way than your traditional Sweet Potato Casserole a gives it a burst of sunshine.

Sunburst Yam Bake

INGREDIENTS:

·         2- 3 large yams

·         1 13 oz. can drained pineapple tidbits

·         ¼ cup pure orange marmalade

·         1 cup miniature marshmallows

DIRECTIONS:

1.    Preheat Oven to 350ºF

2.   Peel yams

3.   Par boil yams

4.   Slice to about ¼-½ thickness

5.   Arrange yams in a circle in a 9 inch pie plate

6.   Place pineapple in center

7.   Dot yams and pineapple with marmalade

8.   Bake at 350 F for 30 minutes

9.   Top with marshmallows

10. Broil until lightly browned

Cheesy Shrimp Soup

11/10/2014

Cheese and Shrimp combine in a surprisingly simple recipe to create a tasty comfort food soup on a cold day.

Cheesy Shrimp Soup

INGREDIENTS:

·         ¼ cup butter, divided

·         ¼ cup flour

·         1 tbsp. wine vinegar

·         1 onion, chopped

·         1 clove garlic, minced

·         1 lb. small shrimp, peeled, cleaned without tail

·         4 cups cold milk

·         2 cups cheddar cheese, shredded

·         ½ cup gorgonzola cheese

·         ¼ cup parmesan cheese grated

DIRECTIONS:

1.    Sauté onions and garlic in 1 tbsp. butter

2.   add the shrimp and sauté

3.   Melt the rest of the butter in a pot and add vinegar and flour to make a roux

4.   Slowly add milk stirring constantly

5.   Once milk is slightly thickened add cheeses and continue stirring constantly for several minutes

6.   Do not boil

7.   Add shrimp, onions and garlic

8.   Simmer for 30 minutes stirring often

Serve with croutons to add some texture

Sweet Potato Pone

11/9/2014

This is another of my Grannie's recipes. Pone is a sort of dense or flat bread and this one has a light sweetness that might make a nice addition to your Thanksgiving table.

Sweet Potato Pone

INGREDIENTS:

·         3 medium size red yams

·         1 lemon, grated rind and juice

·         1 cup molasses

·         ½ cup brown sugar

·         ½ stick margarine, melted

·         3 eggs

·         ½ cup rich milk

·         ½ tsp cinnamon

·         ½ tsp vanilla

DIRECTIONS:

1.    Preheat oven to 325ºF

2.   Wash, peel and grate potatoes.

3.   Sprinkle potatoes fully with lemon juice and rind to retain color

4.   Mix all ingredients well

5.   Bake in buttered casserole dish for 1 hour

Thanksgiving Turkey

11/6/2014

It is time to plan for Thanksgiving and they don't call it Turkey Day for nuthin'! Making a turkey is not as difficult as you imagine. Here are some tips and a recipe for a juicy leave it and and forget it turkey.
First of all make sure you defrost your turkey in time. Thawing a turkey takes time to do it safely the best method is to place it in a pan in your refrigerator and give it 24 hours per 4-5 lbs. Yep that is 3 days for my 18 lb turkey! What if you forgot? Don't freak out. You can use the cold water method. Immerse your turkey (stilled sealed) breast side down in cold water. change the water every 30 minutes and it'll take about 30 minutes per pound, that is 9 hours for that 18 lb turkey so ... hopefully you'll remember to thaw it in the fridge.
Now that your Turkey is thawed, open the seal and drain the juices. Remove the giblets, gizzards and neck (most companies are nice enough to bag these for you and put them inside the turkey) Don't throw them away I have recipes for them!
Okay now you are ready to make your turkey. Do you want it stuffed or un-stuffed? I prefer mine stuffed. I have a friend who stuffs her turkey with root vegetables and that is really tasty. I use cornbread stuffing.
Here is my recipe for the turkey
Donna’s Famous Thanksgiving Turkey

In addition to the ingredients you will need a large cooking bag (Reynolds sells a good one) or a large brown grocery bag. Using the bag does the job of automatically basting your turkey. Large roasting pan.
INGREDIENTS:

·         1 18 lb. turkey, neck and giblets removed

·         1 stick or ¼ cup butter

·         2 tbsp. flour

·         2 tbsp. adobo complete seasoning (use seasonings of your choice, I like this mix)

·         2 onions chopped (optional)

·         ½ lb. carrots, peeled and cut in half (optional)

DIRECTIONS:

1.    Preheat oven to 350ºF

2.   Rub butter liberally on outside of entire turkey

3.   Apply seasonings

4.   Stuff turkey per your choice

5.   Put flour into large cooking bag (or a large brown paper bag if the cooking bag isn’t available) and shake

6.   Put turkey in bag and place in large roasting pan

7.   Surround with onions and carrots

8.   Bake for 15 minutes (unstuffed) or 20 minutes (stuffed) per pound

9. Cut the top of the bag open for the last 30 minutes to give it a nice golden brown color

Use turkey thermometer, turkey is done when internal temperature reaches 165ºF