Thread: Wally Marshall June/July Recipe Contest

Something a little different.
When I was growing up (Many years ago.) I would eat almost anything. The one thing I did not like was spinach.
Mom would fix it and I would end up sitting at the table at least 2 hours because I would not eat it I ate everything else just not that.
It got to the point that mom would not fix it just because I would not eat it.
One day the family was out at my Grandparents house and my grandmother was fixing a quick lunch for my grandfather, who was out in the field.
That's right there was Spinach in it, but it was not the slimy stuff that you see when you open a can of spinach.
It was a spinach casserole. It was cooked in a cast iron skillet. And when I tasted it I loved it.
To this day it is still one of my favorite dishes. You can fix it in a skillet in the oven, or on top of the stove. Or you can fix it in a dutch oven over a camp fire.
Every one that I know that said they hated spinach said they would eat my spinach casserole, if I fixed it again.
This is great for a quick camp breakfast.

1 can spinach
5 eggs beaten
5 slices bread (dried) torn into pieces
can use toast
5-6 slices bacon

Cook Bacon in skillet after bacon is crisp, drain bacon grease.
redoes heat and add spinach to bacon. after spinach starts to cook,
add eggs and bread. now you can finish cooking on the stove top or,
put into a 350 degree oven for 15-20 min or until eggs are set.

Sorry for the poor pics taken on my I-Phone

Baked or BBQ'd Whole Red Snapper


One 4 to 5 lb Red Snapper
12 oz crab meat
1 cup green onion, chopped
1 cup onion, chopped
1 cup celery, chopped
1 cup bread crumbs
2 eggs
1 tsp salt
1/2 tsp red pepper
1 tsp black peppe
r 1/4 tsp garlic powder
3 tsp lemon juice

Wash and dry fish; set aside. Preheat oven to 375F. In a large bowl, mix crab meat, onions, celery, breadcrumbs, eggs and seasonings. Rub fish with lemon juice and stuff mixture in cavity of fish; if any is left over place around fish in pan. Bake for 1 to 1-1/2 hours. Allow to cool five minutes before serving. Same process if putting it on the pit.

Enjoy

before


after

one of my favorites I learned from my dad is pan fried egg noodles with beef and vegetables
cook the egg noodles then drain and lay out in frying pan and add oil till golden brown or crunchy as desire and flip and do same on other side.
cook the meats and vegetables together like stir fry and add salt, pepper, soy sauce, and on the secret to get sauce to thicken up is to mix a little bit of corn starch and water and add it to thicken up. After you complete the stir fry add it on top of pan fried egg noodles and serve and eat it before noodles lose the crunchy from the sauce. One of my favorite dish have it almost at least once a week.

We are deciding on a winner now, one will be announced some time today. Thanks everyone, there are a lot of great entries here, it will be a tough decision.