HISTORY OF BURGOO OCTOBER 22, 1989

                                       In Owensboro, Kentucky there was an annual tradition at the end of the summer. Family reunions were a week-end affair. Usually around mid-August when the gardens were ripe for the picking. The best time to make a kettle of BURGOO.

The atmosphere was one of celebration. God had given us another year to be thankful for.

BURGOO RECIPE

FROM : MARTHA SIMMONS 1989 --FROM VIRGINIA & JAMES BATMAN 1963

6 GALLON

1 1/2 # GROUND BEEF
2 # ROAST
1 ROASTING HEN
3 1/2 # MUTTON OR LAMB
1 # SUITE
4 # CABBAGE
1 GAL. DICED POTATOES
1 1/2 PINTS CORn
8 LARGE ONIONS
1 STALK CELERY
1 PKG. CARROTS
1 HOT RED PEPPER
1 # NAVY BEANS (PORK & BEANS)
1/2 # BUTTER BEANS
3 1/2 OTS. TOMATOES
SEASON
1 1/2 LARGE BOTTLE CATSUP
1 LARGE CAN TOMATOE PUREE
1 SM. BOTTLE WORCESTERSHIRE SAUCE
4 Oz. LEMON (JUICE)
1/2 CUP VINEGAR

DIRECTIONS TO PREPARE:

COOK ALL MEATS IN ADVANCE . BROWN GROUND BEEF & DRAIN.
BAKE OR BOIL CHICKEN, ROAST, & LAMB, SAVE BROTH FROM ALL MEATS.
CHOP OR SHRED ALL VEGETABLES, ADD TO BROTH
ADD ALL THE SEASONINGS9 SALT & PEPPER TO TASTE
DE-BONE ALL MEAT AND GRIND OR USE FOOD PROCESSOR TO SHRED MEAT INTO FINE PIECES.
ADD TO MIXTURE, (MAY BE DONE THE DAY BEFORE YOU PLAN TO FINISH).
COOK FOR AT LEAST 5 HOURS OVER MEDIUM HEAT, STIRRING VERY OFTEN.

CANDY RECIPES

PEANUT BUTTER FUDGE 

2 1/2 cups Sugar 1/2 cups white KAYRO syrup
1/2 cup milk 3 TBLS Jiff extra crunchy peanut butter
2 TBLS Butter/Margarine

Mix all ingredients, except butter, in sauce pan and cook until the mixture makes a firm ball when a small amount is dropped in a cup of cold water. STIR CONSTANTLY while cooking. Use clean cold water for each test. After the mixture makes the firm ball in the cold water add 2 TBLS of butter as you take the mixture off of the stove. Stir in the butter quickly and vigorously. Cool by placing the pan in cold water in the sink as you continue to stir---add extra "crushed" and "husked" Spanish Peanuts if desired. Pour on a Buttered dish and hope it hardens!!!

CHOCOLATE

Use 2 level TBLS of Hershey Cocoa in place of peanut butter.
Add 2 TSP of Vanilla extract with the butter. Walnuts may be added as the mixture is cooled.

WHITE DIVINITY

2 2/3 cups sugar, 2 egg whites (large)
2/3 cup white corn syrup, 1 teaspoon vanilla
1/2 cup water, 2/3 cup chopped nuts

Heat Sugar, Syrup and water in a 2 quart pan - - stirring until sugar is dissolved. Cook WITHOUT STIRRING to 260 degrees on a candy thermometer or until a small amount dropped into cold water makes a "HARD" ball!! ( use clean cold water for each test). My sister recommends the candy thermometer method!!! Beat the egg whites until stiff and pour the hot mix into the egg whites add vanilla and beat until it gets STIFF. Remove the beater blades and then stir with a spoon as you add the nuts. Use a buttered spoon and a knife to dip out on waxed paper to make "Dropped" pieces - - this must be done quickly or the mix will harden in the bowl. You can pour on a buttered plate and cut. Another way is leave out the nuts and place 1/2 pecan on each piece.

  Peanut Butter Pie
Marie White 2/16/2000

 4 Oz Cream Cheese
½ Cup Crunchy Peanut Butter
Cream these together

 Fold in:
1 cup Powdered Sugar
1 Small Container Cool Whip

 Pour into a Graham Cracker Crust
Chill or Freeze

  SWEET KRAUT CASSEROLE

1     # 2  Can Kraut  
1      24 Oz Jar “CHUNKY” Apple Sauce 
1      Pound Smoked Sausage or Kielbasa
Cut into 1 Inch diagonal pieces

In a covered Pyrex  casserole dish, add the Kraut, Sausage and Apple sauce.
Mix well and bake covered in a 375 ° oven for 45  Minutes 
or until the mixture is bubbling around the top edge of the dish.

TACO SALAD  

 1 Medium Onion Diced
 1 LB Ground Beef
 1 Pkg "LAWRY'S" TACO SEASONING MIX
 1 CAN CHILI BEANS
 2 RIPE TOMATOES
 1 HEAD OF LETTUCE
 1 PKG DORITOS NACHO CHIPS
 1 PKG CHEDDAR CHEESE
 2 TBLS COOKING OIL

       Sauté the onions in skillet with the oil.  
Add the ground beef and brown until cooked, making sure it is loose and separated.

       Add the Taco SEASONING and the Chili beans plus about 1/4 can of water. 
Reduce heat and simmer for about 15 minutes or until some of the water evaporates.

       On a plate for each serving, place a bed of shredded lettuce surrounded by course diced tomatoes and a little diced raw onion. Crumble a double handful of the nacho chips onto the bed of lettuce.

       When the meat sauce is finished it is spooned onto the "BED" of lettuce and chips and while it is still piping hot the cheddar cheese is shredded onto it. (Cheese may be shredded in advance).

LASAGNA RECIPE

2   261/2 oz CAN OF Hunt’s Spaghetti sauce
1  Onion “Large” Chopped or Diced
1 Green Bell Pepper Chopped or Diced
1   Pound Ground Beef
1  Pound of Italian Sausage “Hot”
1  Pound of  sliced Mozzarella Cheese
1   Pound of sliced Provolone Cheese
2   Tablespoons of Olive Oil
3   OZ of Parmesan cheese
1  Package of Lasagna Noodles

 In a medium size pot over a hot temperature add the Olive Oil and Sauté  the onion and Green Bell Pepper.  Add the Ground Beef and the Italian Sausage 
( I remove the “skin” from the raw sausage and “shred” it before adding it).
After  these ingredients are “Browned” Add the Spaghetti Sauce reduce the heat and Simmer for ½ hour.

Prepare the Lasagna noodles as per the recipe on the package.  Drain and rinse in cold water.

 In a large Backing Dish spread enough of the sauce to cover the bottom of the dish, add a “layer” of noodles, add a layer of sauce and a layer of the sliced cheeses ( I mix both cheeses on each layer).  
Add another layer of sauce, noodles and cheese. Now another layer of sauce , noodles and cheese. 
Use any remaining sauce to top it off and then sprinkle the Parmesan Cheese as a final toping.

 Bake in a 350Degree oven for 45 minutes or until the cheese is thoroughly melted.   
Let stand a few minutes and cut into generous portions and serve.

 Leftovers go into a Zip Lock bag and are great a few days later or may be frozen.

CHILI  

 2 MEDIUM ONIONS - DICED

2 SMALL PEPPERS - DICED

2 LBS GROUND BEEF (course grind)

1 TBL SPOON COOKING OIL

2 1 LB CAN TOMATOES CHILI STYLE

1 SM CAN TOMATO SAUCE

1 TBL SPOON CHILI POWDER

2 TEA SPOONS SALT

1/2 TEA SPOON BLACK PEPPER

1 CAN CHILI BEANS 15 OZ

1 CAN RED KIDNEY BEANS 15 OZ

IN A LARGE POT SAUTÉ ONIONS AND PEPPERS IN THE OIL AND THEN 
ADD THE BEEF -- COVER AND SIMMER OF ABOUT 30 MINUTES
 MAKING SURE THE BEEF IS "CRUMBLED" AS IT IS SIMMERING.

 ADD REST OF THE INGREDIENTS, EXCEPT THE BEANS, 
AND COOK UNCOVERED FOR 30 MINUTES STIRRING OFTEN.

 ADD THE BEANS AND COOK AN ADDITIONAL 30 MINUTES.

 ADD MORE CHILI POWDER AND/OR RED PEPPER IF DESIRED!!

Baked Pineapple

 Butter Casserole Dish

 3 Eggs
1/2 Cup Sugar
1 Tablespoon Flour
3 Slices Bread - Diced
1/2 Stick Butter - (or more)
1/2 teaspoon vanilla
1 Can Crushed Pineapple #2 (16 oz)

 Beat eggs, mix flour and sugar, add to eggs - add pineapple and Vanilla
Melt butter and toss bread cubes...Spread on Top - Brown uncovered
375 degrees  30 Minutes

Italian Tomato/Cucumber Salad

 “Ripe” Tomatoes
Cucumbers 
Onions
Fresh Basil
Feta Cheese
Italian Dressing

 Slice tomatoes, onions & cucumbers and “Layer” them on a platter
 “drizzle” the Italian Dressing over all the ingredients.
Sprinkle the crumbled Feta cheese on top
And then top with the “chopped” fresh Basil.

FROZEN FRUIT CUP

2 CANS (20 OUNCES EACH)
CRUSHED PINEAPPLE

2 PACKAGES (10 OUNCES EACH)
FROZEN SWEETENED
STRAWBERRIES, THAWED

1 CAN (12 OUNCES) FRUIT
COCKTAIL, UNDRAINED

1 CAN (12 OUNCES)
FROZEN ORANGE JUICE
CONCENTRATE, THAWED

1 CAN (6 OUNCES) FROZEN
LEMONADE CONCENTRATE
THAWED

6 MEDIUM FIRM BANANAS,
CUBED



In a large bowl, combine all ingredients.
Pour into foil lined muffin cups or individual plastic beverage glasses.
Freeze until solid.
When ready to serve, thaw for 30-45 minutes.
Yields 10 servings.

 Joan’s Yummy Cake 2003

1 Box  white or yellow cake mix
1 small can Mandarin Oranges & juice
3 Eggs
½ cup oil
Mix all together and bake.

 ICING:

 1 Small Package of Vanilla instant pudding
1 – 16 oz can of crushed pineapple
Small carton of Cool Whip
Add Cool Whip, Pudding and Pineapple. It will “gel”
Spread on cake!!

              Sue Barker
(Danville, VA / Vero Beach, FL)
---Her Scrumptious Recipe For ---
( not to be hypothecated, under penalty of death)

         CHICKEN POT PIE

                 Makes 2 Pies

                      2 Boiled Chicken Breast (save the broth)
2 cans "Veg-All" (drained)
1 cup of saved broth
1 can of Cream of Potato soup
1 can of Cream of Celery soup
1 small can of Evaporated milk
      1 can of "Laseur" Early Peas (drained) , if desired 
2 Deep Dish Pie Crusts (frozen)
       1 Box Pillsbury Pie Crust (red box) Refrigerated (not frozen)
1 teaspoon Sage
1 Teaspoon Oregano
1 teaspoon Rosemary

                         Dice the chicken breast
                         Mix everything together
                         Pour into Deep Dish Pie Crust
                         Top with Pillsbury pie crust (slit)

                         Bake at 350 Degrees for 1 hour
                         Can be frozen

HAWAIIAN PINEAPPLE BACON BITS

1 20 Oz Can Dole Pineapple Chunks (Drained)
1 Pound Bacon
Toothpicks
Lettuce Leaf

Cut the bacon in half to make the strips shorter. Precook the bacon in Microwave for about 21/2 minutes. Allow it to cool and the split it lengthwise with scissors. Wrap each chunk with a bacon strip and pierce with a toothpick and then place on a "cookie" sheet for browning. Brown until crispy. Serve hot or cold. 
Place remaining Pineapple chunks in center as pictured above.

STRAWBERRY DESERT

1 Quart Fresh Strawberries 
1 Carton Cool Whip
1 Box of Brown Sugar

Dip the Strawberries in the cool whip and then "roll" in Brown Sugar!!

Mae Wilson’s
SPICY DIP

 1 lb Pork Sausage
1-15 oz jar Pace Medium Salsa
½ lb Velveeta Cheese

 Sauté the “finely crumbled” sausage
Add the Pace Salsa and simmer for 15 minutes
Add the Velveeta Cheese and simmer for another 15 minutes

 Serve warm with “scoops” or other corn chips