Scroungers CC Recipe Book

This section is being created because there are lots of good down home cooking. We all enjoy the food just as much as the car talk. Maybe this is too far off the beaten path of cars, but it was suggested so here goes. Hopefully we can put it together for a cookbook some day.(that was not my idea although I'd like to think so)

Ingredients:
8-12 oz. bacon chopped
1 large onion
1 cup celery chopped
1/2 red & green peppers chopped
4- (15 oz) cans pinto or kidney beans rinsed & drained
1 (4.5 oz) can diced green chiles
1 lb. Kielbasa halved lenghwise sliced
2 cups brown sugar
1 (14.5 oz) can tomatoes diced
1 cup molasses (I used honey and syrup)
1/2 cup jalapeno peppers (3-4 large) or 4oz can, chopped
5 garlic cloves minced
2 tablespoons chilli powder
1 tablespoon worcestershire sauce
2 teaspoons garlic salt
3 tablespoons cornstarch (optional)

Time to Cook:
cook bacon in large pot over med.-hi heat for 10 minutes or until crisp. Add onion, celery, and bell peppers; cook and stir 10 minutes or until tender. Add all remaining ingredients except cornstarch. Bring to a boil. Reduce heat to medium -low, simmer uncovered 1 hour.

For thicker consistency, combine cornstarch and 3 tablespoons of water. Stir into beans 5 minutes before end of cooking.

Oh no Amy our secret is out now!! ILL HAVE TO GET INTO THE WIFES RECIPE BOX AND SEE WHATE SHE HAS

With all the light eaters we have here like myself and the Big Dog, this could turn into a Cooking Club!! I'll do some hunting and some contributing.

sounds good. Be careful guys most women don't like others looking through there books. Don't worry Dennis I had yours written by had first. lol

Lady rebel wrote:sounds good. Be careful guys most women don't like others looking through there books. Don't worry Dennis I had yours written by had first. lol

Yeah I know what yer sayin, but that's just plan silly. Share and Share alike.

This was being passed around at work today. Don't know if any of you have had any of O'Charley's grub, but what I have sampled was pretty good. At home we've been dipping out of a big pot of soup since the temperature started the decline last Sunday. So, here's what looks to be a pretty filling potato soup:

Old Charley’s Potato Soup

1 gallon water
2-1/2 lbs Potatoes Peeled and cut into ½” cubes
1 Tablespoon Black pepper
1 Tablespoon White pepper
1 Tablespoon Salt
2 – 11 oz cans of Cheddar Cheese Concentrated Soup
1 lb. butter
1-1/2 cups Flour
2 cups half and half
Chives
Bacon bits
Parsley

Boil water, salt, pepper and Potatoes for approximately 13 minutes, until potatoes are slight done.
Add Cheddar Cheese Soup

In a separate pan, melt butter. After butter is melted add flour and wisk. Cook for 3-4 minutes. Do not brown. Add to the potatoes.

Cook for an additional 15 minutes on simmer. Before serving add the half and half.

Add bacon, chives and parsley before serving.

Possum and Taters

Ingredients:
1 young, fat possum
8 sweet potatoes
2 tablespoons butter
1 tablespoon sugar
salt

Directions: First, catch a possum. This in itself is excellent entertainment on a moonlight night. Skin the possum and remove the head and feet. Be sure to wash it thoroughly. Freeze overnight either outside or in a refrigerator. When ready to cook, peel the potatoes and boil them tender in lightly salted water along with the butter and sugar. At the same time, stew the possum tender in a tightly covered pan with a little water. Arrange the taters around the possum, strip with bacon, sprinkle with thyme or marjoram, or pepper, and brown in the oven. Baste often with the drippings.

Can the possum be Road Kill to skip Step one?

Below is the recipe for the salsa that I brought to a few club functions and was requested at that time to supply the goods. I'm bored here at work and was cleaning my computer out.

Mustang Sally Salsa
From “Cruisin Thru the Kitchen” by Wanda Harris


1 (16 oz.) can black beans, rinsed & drained 1 tsp. garlic powder
1 (11 oz.) can shoepeg corn, or white corn ¾ c. Italian dressing
1 med. Tomato, chopped ½ tsp. pepper
½ c. chopped red (or any) onion 2 tsp. chopped cilantro
½ c. chopped green pepper 1 T. chili powder

Combine all ingredients, chill and serve with corn tortilla chips. (I use Ken’s Steakhouse Lite Northern Italian Dressing and I use a white sweet onion). Pat Ice.

Thanks for the new recipes guys. I was just thinking about getting the Scrounger cookbook started. Thanks for the push, I needed it...

John, I hope your not going to make that for me when we come down. lol

Hopefully people will have the foresight to cut that cheesy potato soup in at least half. Its industrial size and would last quite awhile, of course you could always freeze it.

Lady rebel wrote:John, I hope your not going to make that for me when we come down. lol

As far as you know, no I'm not.

Our receipies are in the works. Anyone else want to add to the cookbook? You have a few more days. If you need more time, then take it. If you miss out on this book, your receipies can go into the next book. Amy