Turn on oven and set temperature to 450 degrees. Set cook time to 32 minutes; that will be about the right cook time after you’ve mixed the dough.

Ingredients: 

Two cups self rising flour.

One tablespoon Crisco heaped and a bit more to grease the iron skillet.

 ½ cup sweet milk. (sweet milk is regular whole milk)

 ½ cup buttermilk

Dust counter top with flour then grease your ten inch skillet with Crisco.

Sift two cups of self rising flour into mixing bowl.

Make sure your dough hook in installed on the mixer then add the Crisco.

Turn mixer on slow and start adding the milk slowly while increasing speed of mixer until you reach a speed of medium to medium high. After the dough balls up, turn off mixer and remove the dough to your floured surface. Dust the top of dough with a light coat of flour. Pinch off enough to make one biscuit and roll it into a ball and place in the skillet; repeat seven more times.

Place your biscuits into the oven on middle rack; you should have about 18 minutes remaining on the timer. 

Beautiful!

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Buttermilk

If you want to make your own buttermilk as I do, you will need to purchase your first Cultured Buttermilk to get started. After your first batch, save back one cup of the buttermilk you made to start your next batch.

Mix 1 cup Cultured Buttermilk with a half gallon sweet milk, shake well and store in a warn place for 24 hours. I use the top of my electric water heater but I would not use a gas water heater as that would be too hot. That stuff is good to drink too! It is good for your stomach.

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Cornbread

Crisco shortening enough to grease the bottom of 10 inch iron skillet.

mix 2 cups of self rising corn meal with 1/2 cup self rising flour and 1/2 cup Buttermilk, add enough water to make a thick paste.

Pour into skillet and bake for about 25 minutes at 475 degrees, or until golden brown.

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 Hot Dogs

By James Carroll

I went to Mechanicsville Jr High School, not far from Anniston, Alabama and just across the street from the school there was a small neighborhood store. The ladies who operated the store lived next to the store so it was convenient for them

to make hot dogs at home and bring them to the store to sell. At lunch time we would occasionally go to the store for hot dogs. They had the hot dogs pilled high right next to the cash register for 10 cents each. For 25 cents we could get two hot dogs and a 12 ounce RC Cola. More than sixty years have gone by but I still remember how good the hot dogs were. 

My wife and I have started to make our hot dogs as soon as we buy the buns to keep the bread from drying out. This is a good way to save money as you don't have to throw away part of the bread for getting stale. We make them all at once and stack them in the vegetable crisper, then we microwave them as needed. We make our hot dogs kind of up side down. You put the ingredients into the bun first then put the hot dog on top; that way you can eat them with your suit on if you want and still you won't spill it on your clothes.

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Poolroom Chili

 

By James Carroll

 

I hope you like this chili. I learned this recipe from my dad in 1950. Not fancy just plain good!

 

Ingredients:

Two pounds Ground beef

Salt and black pepper

Ground red pepper sparingly (Add this only if all your family likes it, otherwise let each individual add it to his bowl.)

One medium onion, course chopped

Three pints tomato juice

Two tablespoons dark chili powder

One and one half teaspoon ground cumin

¼ cup corn starch

One pound dried pinto beans boiled for 3 ½ hours or until done.

 

1. In a five quart sauce pan fry the ground beef and the onion with ¼ cup canola oil.
2. Pour in the chili powder and cumin and stir in with the ground beef mixture.
3. Add salt and black pepper.
4. If you choose to add the red pepper, do it now.
5. Add ½ cup water and stir well.
6. Pour in the tomato juice and simmer for 30 minutes on low heat stirring constantly.
7. Mix the ¼ cup corn starch in a twelve ounce glass of warm water and add half of it to the mixture.
8. Add the pinto beans to mix and keep stirring on low heat.

At this time you need to evaluate the consistency of your chili; if it is thick enough then you have your chili ready, if not just add the rest of the corn starch mixture and stir for a few more minutes. You may also add water if it is too thick.

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Meatloaf

This recipe cannot be improved upon so don't even try. It will save you a lot of trouble not to mention ruined food.

Ingredients

1. 2 pounds Ground Chuck
2. 11/2 teaspoon salt
3. 1/2 teaspoon Black pepper
4. 2 eggs 
5. 1 c. chopped Bell Pepper
6. 1 c. chopped onion
7. 1 c. Quick oats
8. 1 can 141/2 oz. Petite diced tomatoes

Ingredients for top

1. 2 tablespoons Brown Sugar
2. 1 tablespoon mustard
3. 1/2 cup ketchup

Mix all ingredients and place into a double meatloaf pan that has drain holes in the top pan. Now mix the ingredients for the top then spread on top of meatloaf.

Pre-heat oven to 350 degrees and cook for 1 hr. and 30 min. or until done.