Food and Recipes

• In a colander rinse the kidney beans
• in a pot add the kidney beans, corn and tomatoes with chilies.
• Heat until warm.
• serve.

Mix Dry Ingredients

• Add the all the dry ingredients to your bowl, mix well
• Add the grated onion and mix well. This does add moisture and will clump abit.

Add Liquid

• Make a well in your dry ingredients and drop your egg in it, break it
• Add the buttermilk and mix well

Cooking

• Melt the Crisco in you fry pan or deep fat fryer. Bring to about 330 F to 350 F.
• Using a large spoon scoop batter. You can form it in to sausages or balls. Drop into the hot oil
• When brown remove and place on paper towels to drain.
• Serve and enjoy. I like mine with ketchup.

Make Sauce

• In a bowl mix the Sauce ingredients. Set aside.

To Cook Broccoli

• 1/2 cup water
• 1/4 teaspoon salt, or to taste
• 1/2 teaspoon sugar, or to taste
• Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.

Beef Preparation

• For the best slicing, put your beef in the freezer for ten minutes. It will stiffen up and make it easier to cut. Thin slice against the grain.
• Make the marinade for the beef by mixing the ingredients in a large bowl. Place the sliced beef in the bowl and stir until covered. Let this sit for about 10 minutes.

Cooking – Beef First

• Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef.
• Add the beef to the wok.
• Blanch the beef by letting it lay flat for 30 – 40 seconds, and then stirring to separate the pieces.
• Remove the beef when it changes color and is nearly cooked (the entire process takes 1 – 2 minutes).
• Remove the beef from the wok and drain on paper towels.
• Clean out the wok with paper towels.

Broccoli Cooking

• Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.
• Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn’t burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 – 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.
• Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken.
• Mix everything together and serve hot over steamed rice.

• In a large sauce pan, cook onions in oil until tender. This should be about 10 to 15 minutes.
• Add in the rest of the ingredients,
• If the can of tomato sauce was less than 16 oz you can add some more tomato sauce or add some of the diced tomatoes.
• Slow Simmer 1 hour, add water as needed to maintain desired thickness.

• Preheat oven to 400 degree F

Make Dough

• Sift flour and salt together
• Cut in either Crisco or Lard – Not both
• Mix in Suet. Be careful to not melt the suet, it will melt in baking to make a tasty crust.
• Add 7 or 8 tablespoons of cold water to make a soft dough, carefully add more water if necessary.

Cut It All Up

• Dice the vegetables and place in bowls.
• Cube the beef to small bite sizes. Not too big.
• Chop the parsley and place in bowls, not all will be needed though.
• Make egg wash in a separate bowl.
• roll out the dough, cut to 8 pie plate shapes,

Fill the Dough

• With one pasty dough place, starting on one half
• place layers of carrots, potatoes, rutagaga, onion, beef.
• season with parsley, salt, pepper, 1/2 to 1 tsp of Kitchen Bouquet
• place daubs of butter or oleo on top
• fold the top over
• begin crimping the edge to tightly close the pasty. Use fingers dipped in water to help.
• Brush egg wash over entire pasty.
• place in pie plate
• Repeat and place the second in the pie plate.
• Continue on making two pasties in each pie plate.
• Using a sharp knife cut vent holes on the tops of the pasties. We always make initials for who that pasty was made, also if someone had special filling, say added some diced parship you would make a cut to identify that one as special.

Baking

• place pie plates in pre-heated oven for 15 minutes
• reduce heat to 350 degrees
• bake for another hour
• remove from oven to racks to cool
• Maybe eaten hot or saved for later wrapped in newspaper.

Chopping and Dicing

• Chop the bacon so it can be rendering in the pot while the other vegetables are being chopped, diced or prepared for the pot
• Chop the onion, garlic and celery and set aside.
• Dice the potatoes
• Dice the carrots
• Open the Rotal tomatoes can, do not drain.
• Prepare the remaining vegetables, either open cans, bags, or boxes and portion in bowls for the pot

Cooking

• In the soup pot start the bacon rendering, let it cook until light brown
• Add the onions and celery and sauté until onion is translucent, then add the garlic and continue with the sauté about one minute, but not much longer, garlic cooks fast.
• Add the flavoring spices, Old Bay, Worchester Sauce, and lemon pepper. Stir into the mixture until all has been covered.
• Add in all ingredients except the crab meat. Mix well and bring to a simmer.
• Simmer until potatoes are soft, about 30 minutes depending on your elevation.
• Carefully stir in the crab. Simmer about 10 minutes.

• Preheat oven to 350 degrees
• In a baking dish mix in the olive oil
• Add the Old Bay seasoning by the tablespoon to taste and toss to cover the crackers.
• Place dish in oven and bake for 15 minutes.
• Remove from oven and let cool.
• Enjoy your snack or add to your Maryland Crab Soup!

• This recipe is built on the hard boiled eggs and the boiled potatoes. Both of those require cooking and then chilling.

Perfect Boiled Eggs

• Using a pot large enough for one layer of eggs, cover the eggs with water and bring to a boil. Boil ten minutes, turn the burner off and let the eggs come to room temperature. If you do not need to use these put them in the refrigerator.
• Peel the eggs. Separate the yolk from the whites and put each in separate bowls.

Potato Boiling

• Wash the potatoes to remove any dirt
• Peel if you want to, I like to leave the skin on
• Using a pot large enough to hold the potatoes and let water boil, bring the water to a boil.
• Add potatoes to the boiling water and cook just above a simmer for around 35 minutes. You will need to check the potatoes to make sure they are not over cooked.
• Drain the water from the pot, immediately dump in cold water, and if available, ice
• Cool the potatoes down as fast as you can. If you will not be using them store in the refrigerator.

Dicing every

• The order you do things is how you want to work. I like to dice the potatoes first, then optional celery, bell pepper. Stir those together.
• Dice the potatoes, I do mine in small and medium sizes. Place in large bowl.
• Dice the option vegetables, and mix in with the potatoes.
• Dice the egg whites and mix in with the potatoes

Creaming the Egg Yolks

• Using a fork, mash the egg yolks to a rough paste
• Add the vinegar and mix in to a smoother paste
• Add the yellow mustard and cream.
• Add the spices to the creamed egg yolks.

The Grand Finale

• Using a large spoon or scraper mix the egg yolk mixture into the potatoes. Carefully mix to ensure it is evenly
• Using a large spoon drop mayonnaise on the potato mixture. Carefully cut it in with the spoon or scraper. If your potatoes are too soft you could end up with mashed potatoes.
• You want a dry mixture right now. Taste! Sprinkle any additional spices, salt, pepper, hot sauce, cayanne pepper, on top of the potato salad.
• Add small spoonfuls of mayo and cut in to moisten the mixture. This will absorb mayo as it chills later on.
• Sprinkle paprika over the salad. I will add some mayo on top that will be cut in when dishing out the salad.