Hillbilly Tea Cornmeal Noodles Recipes

TEA KETTLE NOODLE SOUP

Steps:

• In a large single-serving bowl, sprinkle in the chicken seasoning from the ramen package. Add the sriracha and lay on the dry ramen noodles. Sprinkle over the shredded carrots and sliced green onion. Add the mushrooms and one-quarter of the baby corn (reserve the rest for another use), then pour the boiling water into the bowl. Set aside for 3 minutes.
• Add the lime juice. Gently stir with a fork, sprinkle over the chopped peanuts and serve.

PEANUTTY NOODLES

Steps:

• Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside. Heat 1 teaspoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; saute 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; saute 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature.

SPANK'N BACON HILLBILLY HARLOT

Steps:

• Fry 5 slices bacon in a skillet. Remove and set aside.
• Dice all peppers and onion and saute in bacon grease until cooked down a bit. Then stir in tomatoes, chili sauce, rice, brown sugar, Worcestershire, black pepper, pepper flakes and 2 1/2 cups water. Cover and simmer over medium-low heat, stirring it every so often, until the rice is done, about 25 minutes. Crumble cooked bacon and reserve some for garnish, then stir the rest into the sauce.
• Heat oil in a deep-fryer to 350 degrees F.
• Wrap your weenie in remaining 2 slices raw bacon. Flash deep-fry 1 1/2 minutes, then cook on flat top until bacon is crisp and weenie is plumped. Toast the top of the hot dog bun. Put weenie in the bun, then top with sauce. Sprinkle with remaining bacon bits.

HILLBILLY ICED TEA

Steps:

• Get out a 2-quart size sauce pan. Put the hot water in it and bring it to a boil.
• Add the tea bags.
• Remove the pan from the heat, and allow it to steep for 10 minutes. No more, no less.
• When the time is up, remove the tea bags.
• Put the cold water into a 2-quart size pitcher.
• Pour the hot tea into the pitcher, over top of the cold water.
• Add the sugar or honey if you like, stirring to dissolve it completely.

HILLBILLY NOODLES

Steps:

• Mix flour, eggs,baking powder,salt,seasoned salt,and parsley flakes.
• Roll out onto table.
• Let dry 1 hour.
• Cut into strips.
• Cut stew beef into small pieces.
• In large soup pan add water,onion,and beef and simmer 1/2 hour.
• Then add beef bullion cubes and mushrooms let cook about 1 hour.
• Then add noodles slowly.
• Let cook about 1/2 hour or so.
• Stir occasionally.
• Add cornstartch to thicken like gravy.
• Serve with mashed potatoes.

HILLYBILLY CORNBREAD

Steps:

• Preheat oven to 450 degrees. While oven is preheating place the 2 tablespoons shortening in a well seasoned 9-inch cast iron skillet and place in oven.
• In a large bowl stir together the cornmeal, flour, salt and baking powder. Add the egg and buttermilk. Mix until combined.
• Once the shortening has melted, remove the skillet from the oven and pour the melted shortening into the batter. Mix then pour into hot skillet. Return to oven and bake for 20 to 25 minutes or until done.