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SluggerCat's Recipes

 

Sourdough Biscuits

Ingredients:

  • 3 Cups Flour
  • 1 Tablespoon Sugar
  • 1 Tablespoon Baking Powder
  • 1 Teaspoon Salt
  • 1 Cup Shortening
  • 2 Cups Sourdough Starter

Directions:

  1. Preheat oven to 425. Lightly grease cake pan or other pan with sides. (NO PAM)
  2. Sift together 3 cups flour, 1 tablespoon sugar, 1 tablespoon baking powder and 1 teaspoon salt.
  3. Cut in 1 cup shortening then stir in with a fork 2 cups sourdough starter.
  4. Toss on floured surface until it’s not sticky.
  5. Knead lightly then roll to 1/2 inch thick.
  6. Cut and place on pan.
  7. Cover and let rise in warm draft free location for 15 minutes.
  8. Cook 10 to 15 minutes until lightly browned. Watch closely as they will burn easily.

 

Gumbo

Full Recipe Ingredients:

  • 12 Quart Pan
  • 6 Quarts Water
  • 4 Chicken Breasts
  • 3 Cups Celery
  • 6 Cups Okra
  • 2 Onion
  • 2 Garlic Clove
  • 2 Cup Shrimp
  • 2 Cup Sausage
  • 3 Cups Crawfish Tails
  • 30 Oz Tomatoes
  • 30 Oz Tomato Sauce
  • 2 Tablespoon Salt
  • Tabasco (To Taste)
  • 4 Teaspoons File’

Half Recipe Ingredients:

  • 6 Quart Pan
  • 3 Quarts Water
  • 2 Chicken Breasts
  • 1 ½ to 2 Cups Celery
  • 3 To 3 ½ Cups Okra
  • 1 Onion
  • 1 Garlic Clove
  • 1 Cup Shrimp
  • 1 To 1 ½ Cup Sausage
  • 1 To 2 Cups Crawfish Tails
  • 1 15 Oz Each Tomatoes and Sauce 
  • 1 Tablespoon Salt
  • Tabasco to Taste
  • 2 Teaspoons File’

Quarter Recipe Ingredients:

  • 4 Quart Pan
  • 6 Cups Water
  • Chicken Breast or Omit 3 Cups Water and Add 2 Cans Chicken Broth.
  • 1 Cup Celery
  • 2 Cups Okra
  • Small Onion or A Tablespoon Onion Flakes
  • ¼ Teaspoon Garlic Powder
  • 10 To 15 Shrimp - Size Matters
  • ½ to 1 Cup Sausage
  • 1 Cup Tails
  • Salt and Tabasco to Taste
  • 1 Teaspoon File’

Directions:

  1. In a 10-quart pan bring 6 quarts of water to a boil then add 4 chicken breasts skin on bone in. Boil until done should take about 30-40 minutes. Turn off heat and remove chicken from the stock and put it into a strainer that been placed in a bowl. When it’s cool - skin it, bone it and chop it up in bite size pieces.
  2. Add to the stock 3 cups chopped celery, 6 cups sliced okra, 1 large onion chopped, 2 crushed and chopped garlic cloves, 2 cups uncooked large shrimp shelled \ de-veined, 3 cups smoked sausage, 2 cups craw-fish tails cooked-shelled, 1 can 29 oz. tomato sauce, 1 can 29 oz. chopped tomatoes, 1 can tomato paste, 2 tablespoons sea salt for starters, ¼ teaspoon cayenne (optional), 1 teaspoon Tabasco (not optional) and the chicken. Bring to a slow boil then cut heat to low until shrimp is done. Turn off heat stir in 4 teaspoons file’ powder. Absolutely no cooking after file’ is added. Make a big batch of rice to go with it and eat.

NOTE: All ingredients are estimates use what you got. Experiment! If you like shrimp, then put more in and the same goes for sausage and crawfish tails. Use polish sausage, oysters, crab-meat whatever floats your boat but don’t vary much on the vegetables - more okra is better.

 

Oatmeal Cookies

Ingredients:

  • 2 Cups Flour
  • 2 Teaspoon Baking Powder
  • 2 Teaspoon Baking Soda
  • 1.5 Teaspoon Salt
  • 1 Cup Shortening
  • 1 Cup Sugar
  • 1 Cup Brown Sugar (Can Mix 2 Cups White Sugar + ½ Cup Molasses’s as A Substitute)
  • 2 Eggs
  • 1 Teaspoon Vanilla
  • 2 Cups Oats
  • 2 Cups Coconut
  • 1 To 2 Cups Raisins

Directions:

  1. Preheat oven to 350
  2. Sift flour, baking powder, baking soda, salt, and set aside.
  3. Cream shortening and sugar (white and brown).
  4. Add eggs and mix well.
  5. Add vanilla and flour.
  6. Slowly mix in oats, coconut, raisins until well mixed.
  7. Place on ungreased cookie sheet in golf ball sized balls
  8. Bake for 12 to 15 minutes or until light brown.
  9. ENJOY
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