Turkey on Rye Meatloaf

When using ground turkey, it is very important to use spices, otherwise the taste is kind of institutional … not that I have any experience in an institution, but it kind of reminds me of the pale yellow walls or the green color that the halls are painted with. (Okay, I get that from watching movies.) Plain ground turkey is blah.




1¼ lb ground turkey meat
3-4 slices rye bread, cubed
¼ cup salsa
1 medium onion, diced
1 large egg
1 tsp cumin
1 tsp poultry seasoning
½ tsp coriander
¼ tsp curry powder
¼ tsp cayenne pepper
1 tsp fresh ground pepper



Combine all ingredients in a large bowl and mix well. Shape into a loaf in a greased baking dish. Bake at 350º for one hour. Let stand 10 minutes before serving.


© Crackerberries 2009

Spaghettie Pie Casserole

8 oz spaghetti
16 oz pasta sauce
1 lb ground beef
2 eggs
2 Tbsp butter
¾ cup parmesan cheese
1 Tbsp Italian seasoning
1 tsp garlic powder
1 small onion, diced
2 stalks celery, diced
2 cloves garlic, minced

Cook spaghetti according to package directions; drain. Add 2 Tbsp butter, eggs and ½ cup parmesan cheese; set aside.

In large skillet, cook onion, celery, garlic and beef; drain if necessary. Add sauce until heated.

Place spaghetti mixture in greased baking dish, pushing spaghetti up around the sides and making a well in the center forming a crust. Pour sauce over spaghetti. Sprinkle with remaining parmesan cheese.

Bake in 350º oven for 25-30 minutes or until sides are lightly golden; remove from oven and let stand minutes prior to serving.


© Crackerberries 2009

Roasted Rooster

Yes, we killed our rooster and cooked him and ate him.  He was a tough old bird.

½ fresh rooster; plucked, cleaned
1 Tbsp fresh ground pepper
2 stalks celery
1 medium onion, peeled & quartered
1 Tbsp salt
1 Tbsp poultry seasoning
½ cup chicken broth
½ cup dry white wine
2 Tbsp olive oil

Preheat oven to 325º

Wash rooster well with cold water, being sure to pull any loose feathers from the skin; and pat dry.

Place in baking dish, skin side up; add onion, celery, broth & wine. Rub rooster with olive oil. Sprinkle with salt, pepper and poultry seasoning. Cover place in oven. Bake at 325º for 2½ hours, removing from oven every 30 minutes to baste with juices.

Serve with favorite sides; butternut squash, mashed potatoes, honey glazed carrots, gravy and stuffing (or as they refer to it in the south, dressing).

© Crackerberries 2009

Overstuffed Peppers with Piquant Sauce

Yum yum yum, I love stuffed peppers, they are like mini-meat loaves!

2 large green peppers
1 lb ground beef
1 envelope of onion soup mix
½ cup bread crumbs
1 tsp oregano
1 egg
¼ cup ketchup
1 lb ground beef
3 Tbsp brown sugar
4 Tbsp ketchup
½ tsp nutmeg
1 tsp dry mustard

Preheat oven to 400º

Cut peppers in half and discard seeds and white pulp. Wash and set on paper towels to drain.

In large bowl combine ground beef, onion soup mix, bread crumbs, oregano, egg and ¼ cup ketchup. Mix well. Pack tightly into green pepper halves. Arrange closely in lightly greased baking dish.

In small bowl combine brown sugar, nutmeg, dry mustard and ketchup and stir well. (I double this recipe because I like extra after it bakes); spoon evenly over peppers.

Bake uncovered at 400º for 20 minutes. Reduce heat to 350º and cover peppers with aluminum foil or baking dish cover and cook an additional 40-45 minutes. Remove from baking dish immediately. Add more sauce if desired.



© Crackerberries 2009

Pasta Salad

2 cups colored pasta, cooked and drained
1 cup chopped ham
1 cup chopped Swiss cheese
½ cup chopped green pepper
¼ cup chopped onion
¼ cup slice black olives
1 medium tomato, diced
10 slices pepperoni, quartered
½ cup extra virgin olive oil
¼ cup balsamic vinegar
1 Tbsp Italian seasoning
Salt and Pepper
½ cup parmesan cheese

Combine pasta with all of the vegetables and mix well. In a small bowl pour in vinegar first then add Italian seasoning and salt and pepper, while whisking, slowly add olive oil, mixing well to combine. Pour over pasta and toss to mix. Sprinkle with parmesan cheese and serve.


© Crackerberries 2009

Raisin Oatmeal Cookies

¾ cup butter flavored Crisco
1 cup packed brown sugar
½ cup sugar
1 tsp baking powder
¼ tsp baking soda
1 tsp cinnamon
¼ tsp ground cloves
2 eggs
1 tsp vanilla
1½ cups flour
2 cups rolled oats
1 cup raisins



Preheat oven 375º. Combine Crisco and sugars in large mixing bowl and beat until creamy; add eggs and vanilla and mix well. In a medium bowl combine flour, baking soda, baking powder, cinnamon and cloves and stir to combine; gradually add to creamed mixture. Stir in rolled oats and raisins.

Drop by rounded tablespoons 2 inches apart onto ungreased cookie sheet. Bake 8-10 minutes or until edges are lightly browned. Remove from oven, cool on cookie sheet 1 minute then transfer to wire racks and cool completely.

These are good with a big scoop of vanilla ice cream tucked between two cookies. Mmmmm, good!


© Crackerberries 2009

Jalapeño Parmesan Biscuits

Preheat oven to 450º

2 cups jiffy baking mix
1 jalapeño, seeded and finely diced
¼ cup chopped onion
¼ cup parmesan cheese
½ tsp garlic powder
¾ cup buttermilk

Combine all ingredients in mixing bowl and stir just until moistened. Drop by spoonfuls on ungreased cooking sheet; bake at 450º for 10-12 minutes or until lightly browned.

© Crackerberries 2009

Boston Butt Chili

In the winter time you cook a 3 lb Boston Butt in the rotisserie using Crackerberries special spice rub mix. Then you have a nice Sunday afternoon din-din of butt and candied sweet potatoes. After that you pull some butt and have pork sand-ridges with some spicy brown mustard on fresh sub rolls on Monday, you will have just enough butt left to whip up a chili. Oh, yeah, don’t forget to cook your crock pot beans on Saturday and have them for supper and then you’ll have the leftovers for chili on Tuesday.  In the summertime, smoke that Boston Butt on the grill. 



2 cups chopped Boston Butt
2 cups navy or kidney beans
1 jalapeno pepper, diced
1 Tbsp paprika
1 cup salsa
1 cup tomato sauce
1 tsp chili powder
¼ tsp cayenne pepper







Combine all ingredients in crock pot and simmer on low for 4 hours. Serve with jalapeno parmesan biscuits or Johnny cake.


© Crackerberries 2009

Chicken & Dumplings with Gravy

2½-3 lbs chicken pieces
3 cups water
1 onion, peeled and wedged
1 tsp salt
½ tsp sage
½ tsp marjoram
½ tsp fresh ground black pepper
2 bay leaves
1 cup sliced celery
1 cup sliced carrots
1 cup frozen corn
2 cups chicken broth
¼ cup flour

Skin chicken and add to water in large kettle with onion, sage, salt, pepper, marjoram and bay leaves. Bring to a boil then reduce heat to slow simmer. Cover and simmer for 30 minutes. Add celery and carrots and simmer 15 more minutes. Add corn and simmer 10 minutes or so.

In medium bowl combine 1 cup flour, 1 tsp baking powder and ½ tsp salt. Cut in 2 Tbsp shortening until mixture resembles crumbs. Ad ½ cup buttermilk, stirring just until moistened.

Spoon batter into six mounds on top of chicken (do not drop in liquid). Return to boiling, reduce heat, cover and simmer 12-15 minutes or until wooden toothpick inserted into dumplings comes out clean. Transfer to serving platter and keep warm.

Combine 2 cups chicken broths and ¼ cup flour in pan and bring to boil. Stir until thickened. Serve gravy over chicken, vegetables and dumplings.


© Crackerberries 2009

Eggplant Tomato Quiche

1 pie crust (recipe follows)
1 large tomato, cut into ¼ inch slices
1 medium egg plant, sliced into thin rounds
3 eggs, slightly beaten
¼ cup sour cream
¼ cup parmesan cheese
2 slices mozzarella cheese
½ tsp basil
½ tsp oregano
½ tsp fennel seed
¼ tsp garlic powder
¼ tsp ground black pepper
Salt and pepper to taste

Spread eggplant slices on cookie sheet lined with parchment paper and sprinkle with salt; let stand 15 minutes. Preheat oven 350º. Pat dry any juices from the eggplant with paper towel. Spray both sides of the egg plant with oil and place in oven for then minutes.

Combine basil, oregano, fennel seed, garlic powder and pepper in a small bowl and mix well. Spray with oil and sprinkle spices over both sides of tomato. Place in oven with eggplant and cook for 10 minutes or until both eggplant and tomatoes are lightly roasted but not blackened. Remove from oven and cool 5 minutes.

Layer eggplant in bottom of pie crust, saving 4-5 slices; place mozzarella cheese on top of eggplant, then top with tomato slices.

Beat the eggs and sour cream together until well combined; add parmesan cheese and dash each of salt and pepper; mix well and pour over tomatoes. Sprinkle with fresh ground pepper.

Bake at 350º for 35-40 minutes or until knife inserted in center comes out clean.

Single Pie Crust
1¼ cups all purpose flour
¼ tsp salt
1/3 cup shortening
4-5 Tbsp ice cold water

Make a glass of ice water. In a medium bowl stir flour and salt together. Using pastry blender, cut in shortening until flour is crumby. Sprinkle 1 Tbsp iced water over flour and gently toss with a fork. Repeat with 1 Tbsp water at a time until all flour is moistened..

On lightly floured surface, use your hands to flatten and roll pastry from center to edges in a circle to fit into your pie plate. *Note: the more rolling and patting done with the pastry, the tougher it becomes.

© Crackerberries 2009

Liver + Onions

So liver and onions was a meal my mother served once a week when I was a kid. Liver is cheap now, imagine how cheap it was back then. I loved liver and onions night. However, I did not care for what she served it with: mashed potatoes and stewed tomatoes. That was what my sister loved. I remember sitting at the dinner table saying “I don’t like mashed potatoes.” My father would say, “Shut up and eat it”. “But that’s not fair,” I’d retaliate, “Penny gets a hot dog because she doesn’t like liver”. Then my father would give me that look and say, “If you keep running your mouth, you can have more mashed potatoes.” That meant I better shut up. My mother always liked my sister better than me. (I’m just kidding) When we’re kids and things like that happened, that’s what your brain told you, isn’t it? Parents just know what is best for their kids … whether it’s eating stewed tomatoes and mashed potatoes or liver and onions; or in my sister’s case, a hot dog. Guess my mother really like me better. I’ll take liver and onions over a hot dog every day.



1 lb beef or pork liver
1 cup whole milk
3 medium onions
8 slices bacon (optional)
½ cup flour
1 tsp salt
1 tsp paprika
½ tsp pepper
2 Tbsp butter




Soak liver in milk for 20 minutes. While liver is soaking cook bacon in skillet over moderate heat, turning occasionally, until crisp. Remove bacon from pan and add sliced onions and salt and cook until golden brown. Remove onions and add to bacon. Cover with a piece of aluminum foil to keep warm.

Drain milk from liver (if you have a dog, he will love this mixed with his dog food.) Combine flour, paprika and pepper in saucer. Dredge liver through flour and shake off excess.

In wiped out skillet add butter and let it melt over moderately high heat. Add liver; cook 2-3 minutes per side until no longer pink inside. Serve with bacon and onions.


© Crackerberries 2009

Sausage Biscuits

Tall Cool One and I joke around about some of the things that the restaurants have “buy one get one free”. I think this was something Bojangles did. Not 100% sure. But since coming to South Carolina I’ve see more restaurants than I ever heard of while living in Maine. One thing is for sure, the south can eat. And I can simulate their specialties... sort of.


3 cups flour
1 Tbsp baking powder
1 Tbsp sugar
1 tsp garlic powder
½ tsp salt
¾ tsp cream of tartar
¾ cup butter flavored Crisco
1 cup milk
¼ cup corn meal
½ lb bulk mild sausage, made into patties and cooked



Preheat oven to 425º. Combine flour, baking powder, sugar, salt, garlic powder, and cream of tartar in large bowl. Stir to combine. Using a pastry blender, cut in the shortening until the mixture is crumbly. Make a well in the center of the mixture and pour 1 cup of milk in all at once. Stir just until moistened.

Turn dough out on well floured surface and knead the dough by gently folding and pressing for 5-6 times. Pat dough out to ½ inch thickness. Cut out 6-8 circles with large glass or biscuit cutter. Sweep through corn meal and place the circles one inch apart on cookie sheet. Bake 10-14 minutes or until golden. Remove biscuits from baking sheet.

Place sausage patty in the center of two biscuits with mustard or grape jelly. Serve ‘em up warm or wrap in wax paper to store in fridge or freezer for later use.

© Crackerberries 2009

Red Flannel Hash

So we had a New England boiled dinner over the weekend. You know what that means? Leftovers get turned into a new meal; Red Flannel Hash. Just use all of the leftover meat and vegetables from the dinner. The only new items I added was the bacon and the beets…that’s what made it red since I was not using corned beef which is customarily what is cooked in a New England boil dinner. I used a rump roast.

2 cups chopped roast
1½ cup diced potatoes
1 stalk celery, finely chopped
2 cups shredded cabbage and onions
1 15 oz can beets, drained and finely chopped
1 Tbsp Worcestershire sauce
1 tsp paprika
1 tsp thyme
½-¾ cup juice from leftover veggies or beef broth
3 slices bacon


Save about ½-¾ cup of juice that the veggies are setting in when you take them out of the fridge. Combine chopped and diced veggies with meat. Mix well. Add Worcestershire sauce, thyme and paprika to reserved veggie juice or beef broth. Pour over mixture. Spoon into greased baking dish; and lay bacon over top and bake at 375º for 30 minutes or until bacon is crisp. Let stand a few minutes before serving. Good for breakfast with eggs or din-din with Italian bread.



© Crackerberries 2009