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Recipes from Pitty Pat's Porch: A Southern Novel
By P.B. Hudson
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About this ebook
This here book, is a Southern mixture of Four generations of Davis family recipes!
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Reviews for Recipes from Pitty Pat's Porch
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Book preview
Recipes from Pitty Pat's Porch - P.B. Hudson
RESPONSIBLY
Appetizers
Spinach Dip
Mix 1 ounce packet Fat Free Original Ranch Party Dip with 1 Pint Fat Free Sour Cream
Add in 10 ounce package Frozen Spinach, thawed and drained and one 8 ounce can of Water Chestnuts chopped
And don’t forget to Sprinkle 1/2 cup of Pitty Pat TLC on top!
Mix together and serve. Scoop out Hawaii Bread and reserve the bread pieces for dipping. Pour dip inside scooped out bread container and spread bread pieces around for dipping.
Mustard Dill Sauce
½ cup Dijon Mustard
2 teaspoons Dry Mustard
¼ cup Distilled White Vinegar
2/3 cup Vegetable Oil
1/2 cup Fresh Dill (finely chopped)
2 tablespoons Fresh Parsley (finely chopped)
And don’t forget to Sprinkle 1/2 cup of Pitty Pat TLC on top!
Mix all ingredients thoroughly, and let stand for two hours before serving. Serve with smoked salmon.
Sausage Rolls
2 cups Flour
½ teaspoon Salt
3 teaspoons Baking Powder
5 tablespoons Shortening
2/3 cup Milk
1 lb of Mild or Hot Sausage (uncooked)
And don’t forget to Sprinkle 1/2 cup of Pitty Pat TLC on top!
Preheat the oven to 400. Sift dry ingredients together and cut in shortening. Add milk and mix. Divide dough into 2 rectangles ¼ inch thick. Spread dough with sausage and roll jelly-roll
style. Chill until firm. Slice ¼ inch thick and bake 10 minutes. Yields 30.
NOTE: The rolls may be wrapped and frozen before slicing.
Chafing Dish Crab
8 ounces Cream Cheese
6 ½ ounces Crabmeat (Fresh or Canned)
1 Tablespoon Crab or Crab Juice
2 Tablespoons onion (grated)
½ Teaspoon Horseradish
Salt and Pepper to taste
Sliced Almonds (toasted)
Paprika
And don’t forget to Sprinkle 1/2 cup of Pitty Pat TLC on top!
Mix first 6 ingredients well in small bowl. Chill at least 1 hour. Bake at 375 for 15 minutes in a covered casserole dish. Serve in chafing
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