Friday, November 25, 2022

Evelyn’s Home Grown Collard Greens Recipe

 Hello, Darlings

Who doesn’t love a big pot of fresh cooked greens especially on the holidays, be they collard, mustard and turnip greens.  In our family, we are big green lovers and today I want to share my recipe for collard greens. This recipe is also great with store bought and frozen greens. As this is a family recipe there is no skipping on fat content. 


Evelyn’s Home Grown Collard Greens Recipe


2 bunches fresh cut collard greens

One medium to large piece of smoke meat

1 ½ teaspoon salt

1 teaspoon black pepper

¼ crush red pepper

1 tablespoon of bacon grease, or lacking bacon grease substitute it with 1 tablespoon olive oil and a half packet of ham flavoring.


1.      Wash, rinse and drain greens. Set aside

  1.       In a 5 – 6 quart Dutch oven add enough water to cover the smoke meat
  2.       Add the salt, black pepper, crush red peppers, and bacon grease.
  3.     Cover Dutch oven and on a medium heat cook meat with other ingredients to a rolling boil for 20 minutes. This will make getting the flavors into the greens easier.
  4.       Add greens a little at a time until Dutch oven is full
  5.     Cover and cook over medium until greens begin to boil; then reduce heat to a simmer and cook for about 30 minutes.
  6. If desired, serve with fresh baked cornbread, thin slices of onion, tomatoes and a drizzle of your choice of vinegar, 


Download the PDF.


Until next time,

       Happy, Thanksgiving!

Created by Widescreen Online Review Plus

Friday, November 18, 2022

In the Army!

Hello, Darlings

While checking on what one of my favorites chefs was doing, I came across an old army recipe for what my father called, ‘Chip Beef on Toast’. I am sure he was aware of the more fragrant names the WW2 soldiers may have called the meal, but showing a preteen Catholic girl how it was made, which he did often, he kept it clean.

Back in the day, it was also known by military soldiers as Creamed Dried Beef, Shit on a Shingle, and as my husband, Stanley said with a laugh, SOS . Below is the Original Army recipe.  To hear the scale down version of this recipe, click the image for the video. Farther down this post is the link to the YouTuber’s book, Tasting History: Explore the Past through 4,000 Years of Recipes (A Cookbook), which will be coming out in May of 2023.

 Here is my break down of the recipe with a few substitutions. It is not my father’s recipe but it is close enough.

Chip Beef on Toast


An eight-ounce jar of dried beef, or depending on how you often frequent the dentist, ‘Budding’ beef

2 tablespoons olive oil, melted butter or bacon grease

2 tablespoons all-purpose flour

1 ¼ cup evaporated milk

¼  cup water

1 or 2 pinches cayenne pepper (optional)

Salt and pepper to taste

Buttery skillet fried store bought white bread, or even better thick slices of homemade white bread


Chipped Beef on Toast Generic Image


1.      Add olive oil, melted butter or bacon grease in a medium saucepan over low heat.

2.      Add flour and whisk until smooth.

3.      Mix evaporated milk and water, then add a little at a time to flour mixture; stir together often using a whisk

4.      Bring to a boil over medium-high heat and cook, stirring, until thickened.

5.      Stir in beef and if using, add cayenne pepper

6.      Cook until warmed.

7.      Serve over buttery toast.

For butter fried toast  

8.      Heat a cast iron skillet to medium heat.

9.      Spread a generous amount of butter on two to four slices of the bread, but not thick enough to tear or make the bread soggy and greasy when done.

10.  Add bread to hot skillet, fry and flip over once when medium golden brown.

Note: You can also get a jump on the game by toasting the bread in an oven on the broiler setting, or by using a toaster oven while the chip beef is boiling. However, I like my toast warm, so I fix it last.


Download the 'Chip Beef on Toast, a Variation on the Original US Army Recipe' pdf.

In addition, I will try out the recipes in Tasting History: Explore the Past through 4,000 Years of Recipes (A Cookbook) when it comes out next year.

Until, next time,

    Chow, Darlings