Hot Tomato Bouillon

Joyce D. Rabun 1 (14 oz) can (1 3/4 cup) beef broth1 tsp Worcestershire sauce Thin lemon slices (optional)1 (12 oz) can (1 1/2 cup) tomato juiceFew drops bottled hot pepper sauce In saucepan, combine beef broth, tomato juice, Worcestershire sauce, and hot pepper sauce. Bring to boiling. Serve in mugs; top with lemon slice, … Continue reading Hot Tomato Bouillon

Tea Cakes

Joyce Rabun 4 sticks margarine2 cups sugar3 eggs2 tsp vanillaFlour to make dough (about 2 lb.)1/4 tsp salt2 tsp baking powder1 tsp soda1 Tbsp vinegar Mix well, roll out and cut. Bake at 350° until light brown.

Duck Gumbo

Joyce D. Rabun 2 or 3 ducksSalt and Pepper1/4 cup flour1/4 cup bacon drippings or cooking oil1 large onion, chopped fine1 large green pepper, chopped fine4 Tbsp flour2 to 3 cup water (for cooking giblets Cup up ducks for frying, boil giblets in a large amount of water and set aside. Season ducks with salt … Continue reading Duck Gumbo

Tartar Sauce

Joyce D. Rabun 3/4 cup mayonnaise2 Tbsp finely chopped parsley2 Tbsp finely chopped capers4 Tbsp chopped dill pickles press dry1 medium onion, finely chopped1 tsp horseradish All ingredients must be chopped fine or blended in a blender. Mix ingredients in order listed. Makes 1 cup.

Chili Dip

Joyce D. Rabun 1 (10 3/4 oz) can plain chili1 lb sharp Cheddar cheese1 large onion, gratedDash of Tabasco® sauce1 (15 oz) can tamales2 pods garlic, grated1 Tbsp Worcestershire® sauce Mash the tamales and add to chili in top of a double boiler. Add grated cheese, then other ingredients. Stir constantly until cheese is melted. … Continue reading Chili Dip