PERFECT HARD BOILED EGGS (TECHNIQUE)

Ingredients:

12 large eggs
1 pinch salt

Directions:

1. Put eggs in large pot.
2. Cover with water so that there is at least an inch of water above the eggs.
3. Add a pinch of salt.
4. Turn on heat (med high) and heat, uncovered, to a boil.
5. If you have more than a single layer of eggs, you may want to stir them occasionally (gently!) while they heat.
6. Once the water comes to a boil, watch your clock and let it boil for 2 minutes.
7. Remove pot from the heat and cover with lid.
8. Let sit, covered, for 11 minutes.
9. Drain and cool eggs for 2 minutes in ice water.

Editor's Note: "Remember LUCKY 13". 2 minutes of boiling, then 11 minutes sitting in covered pot. Then immediate to ice cold water, which shrinks the egg away from its outer peel, making it easier to peel them flawlessly.

No fail! Never undercook or overcook your eggs again. I came across this method in my search to avoid the ugly green cast that yolks take on when overcooked. Add on a couple minutes to soak time if you use Jumbo eggs.

I have always been told to start the eggs in cold water,add few drops vinegar should one crack this seals it, bring to boil, turn off heat, cover and let stand 10-15 mins. Run under cold running water, add ice to water to get the eggs cold as soon as possible, this will ensure fluffy tender yolks, and tender whites, but also eliminates the black ring that occurs around the yolk if you don't cool the eggs. Tap the eggs on the counter top and roll them with the palm of your hand and under running cold water the shells will peel right off. I know this is basic stuff to us old uns, but please remember all the newlyweds, and those new to cooking, these tips make all the difference in the results they get.

BAKED SWEET POTATO

Ingredients:

4 garnet yams
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
1/2 cup whipped butter

Directions:

1. Preheat oven to 400F.
2. Bake yams for 45 to 75 minutes (bigger yams take longer to cook).
3. When they are done, the outside will have darkened and the inside will be soft.
4. You may see liquid from the potato oozing out and charring.
5. When the potato is sliced open, the inside of the skin will be charred black from the caramelizing sugar in the potato.
6. This is a perfectly cooked potato.
7. Mix the sugar and cinnamon together and set aside.
8. To serve, slice a potato down the center.
9. Add two Tbs of whipped butter, then sprinkle some cinnamon/sugar over the top.

SIX-LAYER CHOCOLATE CAKE

Ingredients:

Cake:

1 cup butter, room temperature
2 cups sugar
4 eggs
3 cups self-rising flour, sifted
1 cup milk
1 teaspoon vanilla extract

Frosting:

1 cup sugar
1/3 cup cocoa
1/2 cup butter
2/3 cup half-and-half
2 tablespoon corn syrup
1/8 teaspoon salt
1 (16-ounce) box confectioner’s sugar, sifted, plus 1 cup
1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees.

Grease and flour 3 (9-inch) round pans.

Using an electric mixer, cream the butter until fluffy. Add the sugar and continue to cream for approximately 6 to 8 minutes. Add the eggs one at a time, beating well after each addition. Add the flour and milk, alternately to creamed mixture, beginning and ending with the flour. Add the vanilla and continue to mix until incorporated. To bake 6 layers of cake 3 at a time, divide the batter in half, then divide each half among the three pans. Level the batter in each pan by dropping pan flat onto counter top to release air bubbles. Bake each cake for 15 to 20 minutes, or until golden brown. Cool in pans for 5 to 10 minutes. Invert cakes and repeat process with the rest of the cake batter.

Prepare frosting while cakes are cooling. Mix sugar, cocoa, butter, half-and-half, corn syrup, and salt in a saucepan, stir, and bring to a boil. Continue to boil, stirring occasionally for 3 minutes. The syrup will become thick. Remove syrup from heat, and beat in the confectioners’ sugar and vanilla extract with an electric mixer. Allow frosting to rest for a couple of minutes. At this time, if the frosting is too thick for spreading, add a bit of half-and -half, 1tablespoon at a time to bring frosting to proper spreading consistency.

Yield: 16 to 20 servings
Preparation time: 45 minutes
Cooking time: 60 minutes
Ease of preparation: Intermediate

Servings:
Prep Time: 45 min
Cook Time: 1 hour
Difficulty: Moderate

MASHED POTATOES

Ingredients:

3 medium baking potatoes, peeled and coarsely chopped
1 teaspoon salt
4 tablespoon butter, at room temperature
1/4 cup sour cream, at room temperature
1 teaspoon finely minced garlic (optional)
whole milk, start with 1 Tablespoon, at room temperature or warmed
salt and freshly ground black pepper to taste

Directions:

In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.

Add the butter, sour cream and garlic. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt and pepper, if needed.

Servings: 2 to 3 servings
Prep Time: 10 min
Cook Time: 20 min
Difficulty: Easy

BAKED POTATOES

Ingredients:

1 large Idaho potato per person, plus a few extras
vegetable oil
kosher salt
butter
sour cream
grated Cheddar cheese
bacon, fried crisp, drained and crumbled

Directions:

Preheat the oven to 350 degrees F.

Scrub the potatoes and pat dry. Rub the skin with vegetable oil. Sprinkle with salt. Pierce the skin of the potato in several places with the tines of a fork. Place on a cookie sheet and bake for 1 hour and 15 minutes, until the sides are soft when pressed.

Place in a chafing dish and serve with bowls of butter, sour cream, grated Cheddar cheese, and crumbled friend bacon for toppings

Prep Time - 10 minutes
Cook Time - 1 hour 15 minutes
Yield - 1 serving per potatoe
Difficulty - Easy

Servings:
Prep Time: 10 min
Cook Time: 1 hour 15 min
Difficulty:

DEVILED EGGS

Ingredients:

Salt and pepper, for taste
1 teaspoon prepared mustard
1 1/2 tablespoons sweet pickle relish
1/4 cup mayonnaise
7 large eggs, hard-boiled and peeled
Sweet gherkin pickles sliced, for garnishing
Pimentos, for garnishing

Directions:

Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.

Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.

Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles, and pimentos. Store covered in refrigerator.

Servings: 14 eggs
Prep Time: 15 min
Cook Time: 10 min
Difficulty: Easy

FRIED BISCUITS

Ingredients:

1 12-ounce can biscuits
3 to 4 cups vegetable oil for deep frying

Directions:

Drop biscuits in hot oil for 2 to 3 minutes per side until golden brown. Drain on paper towels. Serve with honey butter.

Servings: 6-8 servings
Prep Time:
Cook Time: 3 min
Difficulty: Easy

Variation: Slice in half (2 round pieces) left over Buttermilk biscuits or any homemade biscuit. Drop biscuit halves in hot oil for 1 to 2 minutes per side until golden brown. Drain on paper towels. Serve with soup, chili, stew.

MARTHA WASHINGTON CANDY

Ingredients:

•2 pounds sifted confectioners' sugar (2 boxes 10X powdered sugar)
•1 can sweetened condensed milk
•2 cups angle flaked coconut
•1 stick butter or margarine, melted (4 ounces)
•3 cups chopped pecans
•Dipping Chocolate (below), melted

Preparation:

Mix all ingredients together, shape into balls, then chill until hard. Dip chilled balls in dipping chocolate and let cool.
Store in airtight container in refrigerator.

Dipping Chocolate: ****

Use melted chocolate almond bark or purchased dipping chocolate, or the mixture below

•1 cake paraffin wax
•12 ounces semisweet chocolate chips
Melt wax and milk chocolate chips together in double boiler. Dip candy in mixture then cool.

Preparation: (step-by-step how to make directions)

1. Prepare 2 baking sheets by lining them with aluminum foil.

2. In a large mixing bowl, beat together the butter, powdered sugar, salt and condensed milk until the mixture is light and fluffy.

3. With the mixer on low speed, add the coconut, pecans, and vanilla extract, and mix until well-combined. The mixture will be stiff. Place the candy in the refrigerator to chill until it is firm enough to roll.

4. Using a candy scoop or teaspoon, form the mixture into small balls and place them on the prepared baking sheets. Return to the refrigerator to chill while you prepare the dipping chocolate.

5. Place the chocolate in a large microwave-safe bowl and melt in the microwave, stirring after every minute. Be sure to watch the chocolate so that it does not scorch. Stir until the chocolate is entirely smooth, and allow it to cool slightly until it is warm but not hot.

6. Using dipping tools or two forks,(or a toothpick), dip the candies in the melted chocolate and return them to the baking sheets. Repeat with remaining candies. Chill until the chocolate is completely set.

•3 ounces white chocolate confectionary coating (optional)

7. If desired, melt the white chocolate candy coating in the microwave. Drizzle the coating over the finished candies by waving a chocolate-dipped fork over the candies. Alternately, you can place the melted coating in a plastic bag and snip off a small corner of the bag to form a homemade piping bag. This creates an extra step, but allows more control in the decorating process. Refrigerate until the coating is firm.

Editor's Note:

These traditional chocolate-dipped cream candies are a snap to make, and have a delicious coconut-pecan taste. Traditionally, the chocolate is melted with paraffin wax to give the candies a hard, shiny finish. I dislike the texture and taste of wax, so my recipe omits that step. If you would like to try the traditional method, add 1 block paraffin wax to the chocolate when you melt it. (4 oz. cooking wax (shaved) ).

Dipping Chocolate

**** 12 oz. Bark Coating, Chocolate Flavored (I really like the Kroger brand). ****

PEACH COBBLER

Ingredients:

1 1/2 cup self-rising flour
8 tablespoon (1 stick) butter
1/2 cup water
2 cup sugar, divided
4 cup peeled, sliced peaches
1 1/2 cup milk
ground cinnamon, optional

Directions:

Preheat oven to 350 degrees.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes. To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Servings: 8 to 10 servings
Prep Time: 15 min
Cook Time: 45 min
Difficulty: Easy

ICED TEA

Ingredients:

1 quart water
4 family size Luzzianne Tea bags
2 cup sugar
1 bunch mint
1 lemon, slices for garnish

Directions:

In a large pot bring the water to a boil. Remove pot from heat, add the tea bags, cover with a lid, and allow tea to steep in water for 20 minutes. Take a 1 gallon jug and pour the sugar into the jug and cover with some hot tap water. Stir the sugar around to dissolve while the tea is steeping. Once the tea has steeped, remove the lid and the tea bags. Pour the tea into the jug with the sugar, stir, and place the tea bags back into the jug and run them under hot tap water to release any additional flavors. Stir the tea well making sure the sugar dissolves. Fill the jug with cold water to yield 1 gallon.

To serve, pour each glass of tea and garnish with a slice of lemon and mint leaves.

Yield: 1 gallon
Preparation time: 25 minutes
Cooking time: 20 minutes
Ease of preparation: easy

SHERBET PUNCH

Ingredients:

2 quarts lime sherbet (i/2 gallon)
2 liters ginger ale (2 - 2 liter)
1 (46-ounce) can pineapple juice
Lemon slices
Lime slices
Maraschino cherries

Directions:

In a punch bowl, add 2 quarts of lime sherbet. Then add ginger ale and pineapple juice. Decorate with lemon and lime slices and some maraschino cherries.

Servings: 6-8 glasses
Prep Time: 10 min
Cook Time:
Difficulty: Easy

Variation: Orange Sherbet may be substituted.
Editor's Note: Orange color is pretty for a fall party.

EGGNOG

Ingredients:

1/2 pint Bourbon
1 pint heavy cream
4 pints milk
3/4 cup sugar
6 eggs, separated
1 tablespoon Vanilla
Nutmeg

Directions:

In a bowl beat the egg yolks with the 1/2 cup of sugar until thick. In another bowl beat the egg whites with 1/4 cup of sugar until thick. In a third bowl beat the cream until thick. Add the cream to the yolk, fold in the egg whites, and add the milk, Bourbon, Vanilla, and a pinch of nutmeg if desired. Chill in freezer before serving.

Serve Eggnog in a large punch bowl.

Servings: 8 to 10 servings
Prep Time: 20 min
Cook Time:
Difficulty: Easy

EGG NOG

Ingredients:

1 (Your Crystal Pattern) Liqueur crystal glass, 4 3/4" high Or favorite Mug
2 oz. Borden Premium Egg Nog
enough Penzeys Spices East Indies Ground Nutmeg to cover the top of the egg nog-filled liqueur glass or favorite mug
Time enough to savor the whole experience

Directions:

Take out the Waterford,(or your crystal pattern) and polish it to a high gloss (or favorite mug). Add the egg nog, to about an 1/8 from the top. Sprinkle on the nutmeg until the top of the drink is about 3/4th covered. Find a comfortble leather chair, sit back, and enjoy life.

Editor's Note: Egg Nog is a seasonal drink. It is hard to find other than around Christmas. This may be a good thing, given the high calorie count in great egg nogs. Still, sipping a fine egg nog is an annual winter ritual. I always knew one is supposed to use nutmeg on top of egg nog, and sometimes a liquor inside. I decided to forego the liquor, and went for the highest quality of nog and nutmeg.

I have tried several, and most are too eggy for my taste. However, the Borden Premium Egg Nog (Rich Recipe) is very good. I highly recommend it over others I have tried. For the nutmeg, I recommend Penzeys Spices East Indies Ground Nutmeg. It has an intense bouquet and flavor, and really makes the drink.

PEANUT CLUSTERS

Ingredients:

16 oz. dry roasted peanuts, lightly salted
12 oz. Bark Coating, chocolate flavored (I really like the Kroger brand)
2 sheets of 14 inch long wax paper
Makes forty clusters

Directions

You will need a double boiler or a thick bottomed pot that distributes heat well. The object is to spread out the heat so you don't scorch the chocolate bark.

Measure out 16 ounces of peanuts in a container, and have them standing by. Place the two pieces of wax paper on a section of the counter for later. Get out the 12 ounces of chocolate bark. You find this stuff in the baking section of the grocery store. The package may have some claim like, "Perfect for Candy Making!"

Turn your stove (gas or electric) on the lowest setting you can manage.

Add the 12 ounces of bark to the bottom of the pan and stir constantly with a spatula. You want it to melt slowly.

Once the bark is all melted, add 1/3 of the peanuts and stir them in. Be sure all are coated thoroughly. Add another 1/3 and stir them in. Add the last 1/3 and stir the whole mix until all the peanuts are covered in chocolate. Immediately remove from the heat.

Place the pot on a pot holder or trivet next to the wax paper. Using a teaspoon, spoon out a teaspoon's worth of the mix and drop it on the wax paper. It will spread out some, so don't get the globs too close together.

Within ten minutes of setting out all the mix, the clusters should be cool enough to hold together and pop off the wax paper. It is even easier if you can wait an extra 10 minutes or so before packing them up. If you put more than one layer in the container, separate the layers with a small piece of wax paper.

I have tried several kinds of Bark Coating, and I really like the Kroger brand. This is a quick and impressive candy.

Editor's Note: Easy

RADIUM SPRINGS AND CASINO, Albany, Georgia

Radium Springs is an unincorporated community located on the southeast outskirts of Albany in Dougherty County, Georgia, United States. It is part of the Albany, Georgia Metropolitan Statistical Area.

Radium Springs is best known as the location of one of the "Seven Natural Wonders of Georgia": the largest natural spring in the state. The deep blue waters of Radium Springs flow at 70,000 gallons (265,000 liters) per minute and empty into the Flint River. There is also an extensive underwater cavern system.

The water contains trace sources of radium and the temperature is 68 degrees Fahrenheit (20 degrees Celsius) year round.

Prior to the discovery of radium in the water in 1925, the site was known as "Blue Springs".

A casino was built overlooking the springs in the 1920s and Radium Springs was a popular spa and resort. Northerners on their way by train to spend winter in Florida often stopped to swim in the springs, which was thought to be healthful because of the radium element. The casino was severely damaged when the river flooded in 1994, and again in 1998, and was demolished in 2003.

The nearby Radium Country Club and Golf Course has been refurbished. The course was originally designed in 1927 by noted golf course architect John Law Kerr.

Radium Springs and Casino - Albany, Georgia

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Albany, Georgia.

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OLD FASHION CHOCOLATE FUDGE

Ingredients:

1 cup chopped pecans
1 cup evaporated milk
6 tablespoon butter, plus extra for buttering dish
3 tablespoon light corn syrup
4 tablespoon heaping, cocoa
3 cup sugar
1 1/2 teaspoon vanilla

Directions:

Mix sugar and cocoa, add syrup and milk. Cook in a heavy saucepan over medium heat until small drop forms a soft ball in cold water (234 to 240 degrees on a candy thermometer). Remove from heat. Add butter, pecans and vanilla. Beat with a mixer or by hand. Pour into a slightly buttered oblong glass dish. Dust with cocoa and sprinkle with more pecans. Cut into squares. Work fast, as mixture thickens quickly.

Servings: 36 pieces
Prep Time: 10 min
Cook Time: 20 min
Difficulty: Easy

SOUR CREAM BISCUITS

Ingredients:

2 cups self-rising flour
2 sticks butter, melted
1/2 pint sour cream

Directions:

Preheat oven to 350 degrees F.

Combine all ingredients and spoon into small, un-greased muffin tins. Bake for 20 to 30 minutes.

Cook Time 30 min
Level Easy
Yield 24 small biscuits (muffins) or 12 large biscuits (muffins)

Editor's Note: These are the BEST Biscuits(muffins)I've ever tasted. It is a fast and easy recipe, and DELICIOUS. The mini-muffin tin size are the best.
Great as is, or, add some cheese to the biscuits (muffins) for some extra flavor.

DIVINITY

Ingredients:

2 cup chopped pecans
1 teaspoon pure vanilla
3 egg whites
3/4 cup cold water
1 cup white corn syrup
4 cup sugar

Directions:

In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees on a candy thermometer, bringing it to a hard ball stage.

While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.

Using two spoons, drop the divinity onto waxed paper, using one spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy.

Let sit for 30 minutes and serve.

Servings: 8 to 10 servings
Prep Time: 45 min
Cook Time: 30 min
Difficulty: Moderate

HAM AND PICKLE PINWHEEL APPETIZERS

Ingredients:

1 package precooked sliced ham sandwich meat
1 large jar dill pickles
1 (8-ounce) package cream cheese, softened

Directions:

Spread softened cream cheese in thin layer on ham slices. Place a pickle on the end of each ham and cream cheese slice. Roll up jelly roll style. Slice into 1/2-inch thick slices.

SALSA

Ingredients:

3 large ripe tomatoes, diced, or 1 (14.5-ounce) can diced tomatoes with their juice
1 small onion finely chopped (yellow or white)
1 small green bell pepper, seeds and veins removed, minced
1/2 cup chopped green chilies, with juice
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon olive oil
Salt

Directions:

In a large glass bowl, combine all ingredients. Stir well with a spoon. Cover with plastic wrap and chill until serving time.

Servings: 4-6 servings
Prep Time: 15 min
Cook Time:
Difficulty: Easy

BACK BONES AND RICE

Ingredients:

3 bay leaves
1 teaspoon ground black pepper
1 teaspoon ground red pepper
1/2 cup (1 stick) butter
8 cup water
1 cup chopped onion
3 lb pork back bones, sometimes called country-style ribs
3 cup raw white rice
1/2 cup chopped green onion
1 tablespoon salt, or to taste

Directions:

In a stockpot, combine the backbones, onion, butter, and seasonings. Add the water, bring to a boil, cover, and cook at a low boil for 40 minutes. Add the rice to the pot and bring to a boil, stirring well. Boil for 10 minutes, then reduce the heat, add green onions, cover the pot, and simmer for 10 minutes, or until rice is done. Remove the bay leaves.

Servings: 10 to 12 servings
Prep Time: 10 min
Cook Time: 1 hour
Difficulty: Easy

CHILI

Ingredients:

shredded cheddar, sour cream, chopped green onions, for garnish
1 (14 1/2-ounce) can kidney beans, drained and rinsed
1 (14 1/2-ounce) can black beans, drained and rinsed
1 (14 1/2 ounce) can pinto beans, drained and rinsed
ground cumin
1 (28-ounce) can whole, peeled tomatoes
2 cup chopped celery
chili powder
1 package chili seasoning mix
1 small can tomato paste
1 can chili beans
2 (28-ounce) can diced tomatoes
1 green bell pepper diced
1 medium onion, diced
1 lb mixed ground beef and sausage, browned and drained

Directions:

Brown ground beef in skillet and drain. Spray large pot with nonstick cooking spray and heat over medium heat. Add the onion, green pepper, and celery and saute briefly. Stir in the diced and whole tomatoes. Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender. Add the beans, browned meat, and chili seasoning. Partially cover, and let simmer for 4 hours.

Serve with Cheddar cheese, sour cream, and green onions.

Servings: 8 to 10 servings
Prep Time: 10 min
Cook Time: 4 hours 20 min
Difficulty: Easy

SCRAMBLED EGGS

Ingredients:

1 tablespoon water
4 teaspoon sour cream
4 eggs
salt and pepper to taste

Directions:

In a medium size bowl, beat eggs, sour cream, water, and salt and pepper until fluffy. Using a nonstick frying pan, cook over low heat stirring occasionally until you reach desired consistency.

Serve hot with country ham and biscuits.

Servings: 4 servings
Prep Time: 10 min
Cook Time: 10 min
Difficulty: Easy

LADY FINGERS

Ingredients:

1 16-ounce box powdered sugar
1 teaspoon vanilla extract
1/2 lb (2 sticks) butter
3/4 cup granulated sugar
2 1/2 cup all-purpose flour
1 cup chopped pecans

Directions:

Preheat oven to 325 degrees. Combine all ingredients except for powdered sugar. Roll into small fingers or balls. Bake for 20 to 30 minutes. Roll immediately in powdered sugar.

Servings: about 100
Prep Time: 30 min
Cook Time: 20 min
Difficulty: Easy

BEEF VEGETABLE SOUP

Ingredients:

1 cup diced potatoes
1 cup corn kernels, fresh or canned
1 cup cut okra, fresh or frozen
1 cup frozen butter beans
1 cup diced celery
1 cup sliced green beans, fresh or canned
1 cup frozen black-eyed peas
1 cup thinly sliced carrots
1 28-ounce can diced tomatoes
1 1/2 cup chopped onion
1 teaspoon Worcestershire sauce
1 teaspoon celery salt
1/2 teaspoon black pepper
2 bay leaves
1 tablespoon Paula Deen’s Seasoned Salt
1 tablespoon Paula Deen’s House Seasoning
2 tablespoon beef bouillon granules
3 tablespoon dried parsley
1 teaspoon garlic powder
1 tablespoon dried Italian seasoning
4 quart cold water
2 tablespoon vegetable oil (if using chuck roast)
2 1/2 to 3 lb beef short ribs or 2 1/2 to 3 pounds boneless chuck roast*
1/2 cup uncooked elbow macaroni
2 teaspoon Accent

Directions:

If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the ski8llet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation). Add the water, seasonings, onion, and tomatoes and bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients. Reduce the heat and simmer for 45 minutes. Add Accent, if desired, and adjust the other seasonings to taste. Just before serving, add fresh parsley to pot. To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface-it will pick up a lot of the fat.

*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.

Servings: 8 quarts
Prep Time: 30 min
Cook Time: 2 hours
Difficulty: Easy

HUSHPUPPIES

Ingredients:

1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup self-rising flour
1 1/2 cup self-rising cornmeal
6 cup vegetable oil
1 cup buttermilk
1 egg, lightly beaten

Directions:

Using a large skillet, preheat oil for frying to 350 degrees.

Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter one teaspoon at a time into the oil. Dip the spoon in a glass of water after each hush puppy is dropped in the oil. Fry until golden brown, turning the hush puppies during the cooking process.

Servings: 35 Hush puppies
Prep Time: 20 min
Cook Time: 20 min
Difficulty: Easy

GRITS

Ingredients:

2 cups water
1 1/4 cup milk
1 teaspoon salt
1 cup Quacker Grits, quick cooking, not instant
1/2 cup butter

Directions:

In a small pot, bring water, milk, and salt to a boil. Slowly stir grits into boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring occasionally. Add more water if necessary.

Grits are done when they have the consistency of smooth cream of wheat.

Serve with butter, fruit, or savory with a meal.

Servings: 4 servings
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy

TACO SOUP

Ingredients:

Jalapenos
Chopped green onions
Grated cheese
Sour cream
Corn chips
1 1-ounce package ranch salad dressing mix
1 1 1/4-ounce package taco seasoning mix
1/2 cup green olives, sliced (optional)
1 small can black olives, drained and sliced (optional)
2 4 1/2-ounce cans diced green chilies
1 14 1/2-ounce can tomatoes with chilies
1 14 1/2-ounce can diced tomatoes
1 14 1/2-ounce can mexican tomatoes
1 15 1/4-ounce can whole kernal corn, drained
1 15 1/2-ounce cans pink kidney beans
2 15-1/2 ounce cans pinto beans
2 cup diced onions
2 lb ground beef

Directions:

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large crockpot or a stockpot. Add the beans, corn, green onions, tomatoes, chilies, olives, and seasonings, and cook on low setting all day (6 to 8 hours) if using a crockpot, or simmer over low heat for about 1 hour in a stockpot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, and jalapenos.

Servings: 12 to 16 servings
Prep Time: 15 min
Cook Time: 8 hours crock pot, 1 hour stock pot method
Difficulty: Easy

RED VELVET CAKE

Ingredients:

1 teaspoon vanilla
1 cup buttermilk
1 teaspoon salt
2 1/2 cup cake flour
1/2 lb (2 sticks) butter
2 ounces red food coloring
2 tablespoons cocoa
2 cups sugar
2 eggs
1/2 teaspoon baking soda
1 tablespoon vinegar

Icing:

1 16-ounce box of confectioner’s sugar
1 stick butter, softened
1 cup melted marshmallows
1 cup shredded coconut
1 cup chopped pecans
1 8-ounce package of cream cheese

Directions:

Preheat oven to 350 degrees. Beat eggs; add sugar. Mix cocoa and food coloring. Add butter and egg mixture; mix well. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into three 8-inch round greased and floured pans. Bake for 20 to 25 minutes, or until tests done.

Icing:

Blend cream cheese and butter. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake

Servings: 16 to 20 servings
Prep Time: 20 min
Cook Time: 25 min
Difficulty: Moderate

Editor's Note: OMG! To die for! Tons of raving fans with this recipe - I made it as cupcakes with Swiss Buttercream Frosting!
This cake is excellent. The recipe is easy to follow and the cake tasted delicious. I recommend this recipe to anyone who wants a good homemade red velvet cake!

SAUSAGE BALLS

Ingredients:

4 cups grated sharp Cheddar cheese
3 cups Bisquick baking mix
1 1-pound package ground sausage
1/8 tablespoon Pepper

Dip:

1 tablespoon mustard
1 cup mayonnaise

Directions:

Preheat oven to 375 degrees. Spray a baking sheet with vegetable oil cooking spray.

Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly.

Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.

Place the balls on the baking sheet. Bake for 18-20 minutes until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking.

To make the dip, combine mustard and mayonnaise. Serve with sausage balls.

Servings: 5 dozen sausage balls, about 1 cup dip
Prep Time: 15 min
Cook Time: 20 min
Difficulty: Easy

LEMONADE

Ingredients:

2 cups sugar
2 cups fresh lemon juice
1 cup hot water
1 gallon cold water
1 lemon, sliced

Directions:

In a one gallon container, place sugar and hot water, and stir until sugar dissolves. Add lemon juice and water to render one gallon. Stir well until well mixed. Pour lemonade over a glass of ice, squeeze slice of lemon on top, and garnish with a sprig of mint.

Yield: 6 to 8 servings
Preparation time: 10 minutes
Ease of preparation: easy

Servings:
Prep Time: 10 min
Cook Time:
Difficulty: Easy

GIBLET GRAVY

Ingredients:

3 tablespoons cornstarch
2 heaping tablespoons reserved uncooked corn bread stuffing mix
2 chicken bouillon cubes
Giblets from turkey (liver, gizzard, and neck) chopped
4 cups turkey stock or broth or chicken broth or stock
1/3 cup cold water
1 hard boiled egg, sliced
salt and freshly ground pepper
2 teaspoons poultry seasoning

Directions:

Chop the giblets and the meat that has been removed from the neck. Using a saucepot, bring the stock to a boil. Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture.

In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2 to 3 minutes. Add the salt and pepper, to taste, and add the sliced boiled egg.

Yield: 6 to 8 servings
Preparation time: 45 minutes
Cooking time: 30 minutes
Ease of preparation: easy

Servings:
Prep Time: 45 min
Cook Time: 30 min
Difficulty: Easy

MeMa's SKILLET CORNBREAD "HOECAKE"

What is a Hoecake?

Hoecakes have served as a staple food for many years and have been given a multitude of names. Originally they were made from ground Indian corn and cooked on hot stones over a campfire. The name some Native Americans gave them was “jonican” and many regions now call them Johnny Cakes. Another name they have been given is “corn pone” referring to the ground cornmeal they are made from, or, when cooked over an open campfire where there were ashes, “Ash cakes.” However, here in the South, the thin flat bread cakes were originally cooked on the face of a planting hoe held over an open flame. The hoes used by field hands had a wider face and were a perfect surface for cooking these flat bread cakes. Consequently, the name, “Hoecakes” was born!

Through the years we have thankfully abandoned cooking with a garden hoe. These amazing cakes can be made in a hot cast iron skillet or on a griddle. Sometimes on a griddle, the edges will cook with a bit of a lacy effect, and some people call them “Lacy Cakes.”

No matter what you call them, Hoecakes were a wonderful, easy treat at MeMa and PaPa's House.

Ingredients:

2 cups Arnett's fine ground white corn meal
Very hot water
Bacon grease
Shallow cast iron skillet, about 1 inch deep, griddle or (A cast iron HOECAKE pan) - If you can find one or are lucky enough to have inherited one from your Grandmother.

Directions:

Heat cast iron 'spyder' or skillet with about 3 tablespoons bacon fat on stovetop until water pops and dances when dropped onto it. Mix cornmeal with hot water until consistency is thin. Pour batter into skillet. Cook on high setting on stovetop until initial sizzling stops, and then reduce heat to medium. Cook approximately 8 to 10 minutes until the bread appears dry around the edges. Loosen by shaking the skillet or using a spatula. Slide bread onto a pot lid and flip it over into the skillet to cook the other side. Cook for approximately 8 to 10 minutes more. Bread should be crisp on both sides with a softer center. Cut into pie shaped wedges and serve hot with butter. PaPa ate cornbread with buttermilk, sweet milk or pot liquor from greens.

HOECAKE CORNBREAD

Ingredients:

2 cup plain enriched white corn meal, sifted
2 1/2 cup water
1 teaspoon salt
oil

Directions:

Mix together the corn meal, water, and salt, and allow mixture to sit for a few minutes. Spray a flat hoe skillet with a non-stick cooking spray and drizzle oil, approximately 1 1/2 tablespoons. Heat skillet over medium heat. Pour about 3 2-ounce ladles full of the batter on the skillet. The batter will sizzle and have a lacy appearance. If the batter gets too thick add a bit of water. When the edges are slightly brown, place a wet glass plate over the hoecake. With a dishcloth, grab the handle of the pan, flip the pan and hoecake onto the plate. Slide the hoecake off the plate back in the pan to cook the other side, and cook until golden brown. Stir the batter and add oil to the pan before making your next hoecake.

Servings: 6 servings
Prep Time: 15 min
Cook Time: 10 min
Difficulty: Easy

MeMa's JAPANESE FRUITCAKE

Christmas didn't come to MeMa and PaPa's house without one of these big, beautiful cakes on the counter.

Cake

1 cup vegetable shortening
2 cups granulated sugar
4 large eggs
3 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 teaspoon vanilla extract

Spice Layer

1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground allspice
1/2 cup raisins, dusted with a little flour
1/2 cup coarsely chopped nuts

Filling and Topping

2 cups sugar
2 tablespoons cornstarch
1 cup boiling water
One 20-ounce can crushed pineapple, drained
1 cup coconut
Juice and zest of 2 lemons
1/2 cup maraschino cherry halves

Directions

1. Preheat oven to 350 degrees F. Grease and flour three 9-inch round cake pans.

2. Using an electric mixer, cream together the shortening and sugar until fluffy. Add eggs one at a time, beating well after each addition. Stir together flour, baking powder, and salt in another bowl. Add flour mixture alternately with the milk to the creamed mixture, beginning and ending with flour. Add vanilla and mix well.

3. Divide batter into thirds. Pour one third into each of the two prepared pans. To the remaining one third of batter, add the spice layer ingredients, folding in well. Pour into the remaining prepared pan. Bake all layers 25 to 30 minutes. Cool layers in pans for 10 minutes, then invert onto a wire rack to cool completely.

4. To prepare the filling and topping, stir together sugar and cornstarch in a medium saucepan. Add water, pineapple, coconut, and lemon juice and zest. Stir together and cook over medium heat until thick enough to spread onto cake layers. Remove from heat; stir in cherries, and allow to cool slightly.

5. To assemble cake, stack one plain layer, top with a thin layer of filling; add spice layer and more filling. Top with remaining plain layer. Spread remaining filling over the top and sides of cake. Spread cake with 7-Minute Frosting (recipe below) if you like.


Serves 16 to 20


7-Minute Frosting

1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup wate
2 egg whites
1 1/2 teaspoons pure vanilla extract


Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy.) Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.

Editor's Note: MeMa used 3 1/4 cups "Dixie Lily" self-rising flour, 2 cups chopped pecans, 1/2 pound seedless raisins and 2 large oranges (grate pulp and all). The spices were added to the cake batter. The cake was baked in 4 or 5 thin layers.
For the filling she used:
2 grated lemons
2 large cans coconut
3 cups sugar (you could use up to 4 cups)
1 cup boiling water
6 tablespoons cornstarch

Mix all together except cornstarch. Let come to a hard boil and add cornstarch mixed in small amount of water. Let boil until thick enough to spread between layers.

Editor's Origin Note:
Why this sweet holiday celebration cake should bear this curious and confusing name is a mystery. Nothing about it is remotely Japanese, nor does it qualify as a fruitcake in any traditionally Southern definition of the word. Like classic fruitcake, it is enjoyed widely throughout the South as a holiday-season celebration cake. It contains raisins, spices, lemon and orange zest, and fresh coconut, so let's all welcome it to the fruitcake family with a big ol' hug. Think of it as a luscious layer cake containing spices, pecans, and raisins in two of its four layers. A coconut-orange glaze adorns the surface of the cake in a lacy, citrus-kissed curtain, tempting you to ask for a big slice of it, no matter what it is called.

Japanese Fruitcake *

Ingredients:

Cake: 4 layers

1 cup butter, softened
2 cups sugar
4 eggs
3 1/4 cups sifted cake flour
1 tablespoon baking powder
3/4 cup milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup raisins

Japanese Fruitcake Filling

1 1/2 cups flaked coconut
1 cup sugar
2 tablespoons cornstarch
1 cup water

1 (8 ounce) can crushed pineapple, undrained
2 oranges, peeled, sectioned, and finely chopped

Seven Minute Frosting

1 1/2 cups sugar
1/4 cup cold water, plus
1 tablespoon cold water
2 egg whites
1 tablespoon light corn syrup
1 dash salt
1 teaspoon vanilla extract

Directions:

1. Cake:.
2. Cream butter; gradually add sugar, beating well at medium speed with an electric mixer. Add eggs, one at a time, beating well after each addition.
3. Combine flour, and baking powder, add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition, stir in vanilla.
4. Divide batter in half, stir spices and raisins into one half. Pour plain batter into 2 greased and floured 9 inch round cake pans; pour spiced batter into 2 greased and floured 9 inch round cake pans. Bake at 350F for 20-25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes, remove from pans, cool completely on wire racks.
5. Spread filling between layers. Spread frosting on top and sides of cake.
6. Filling:.
7. Combine all ingredients in a medium saucepan, stirring until cornatarch dissolves. Cook over medium heat , stirring constantly 1 minute or until thickened and bubbly. Cool completely, before spreading on cake. ( 3 1/3 cups).
8. Frosting:.
9. Combine all ingredients except vanilla in top of a large double boiler. Beat at low speed with an electric mixer 30 seconds or just until blended.
10. Place over boiling water, beat constantly on high speed 7 minutes or until stiff peak form. Remove from heat. Add vanilla; beat 2 minutes or until frosting is thick enough to spread. (4 1/2 cups).


* A Flabbergasting Post (FP) Recipe.

Poverty Meal *

When I was a child, my family used to eat this at least once a week due to the fact that it is inexpensive and a little goes a long way. We also added fresh herbs or sometimes whole kernel corn. Its even better the next day and it freezes well.

Ingredients:

1 large onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 lb ground beef, browned and drained
2 (16 ounce) cans stewed tomatoes
1 (16 ounce) can water
8 ounces elbow macaroni, raw
salt
pepper
parmesan cheese (optional)

Directions:

1. Saute onions and garlic in olive oil until translucent.
2. Brown ground beef and drain.
3. Add ground beef, tomatoes, water, raw macaroni, salt and pepper to the onion and garlic mixture.
4. Cook for 15 to 20 minutes or until macaroni is tender.
5. If desired, top with Parmesan cheese.
6. Serve with crusty bread and a salad.

Serves 4

Editor's Note: I cook it a day before. I add a cube of beef bouillon, oregano, and canned kidney beans. The parmesan is a must.
Also can add a can of whole kernel corn.
I make a big batch and then transfer it into tupperware, putting some in the refrigerator and/or freezer for lunches at work. it freezes and refrigerates well.
This recipe has been called Poor Mans Meal and Slumgullion. If you check out the word Slumgullions origin, the word means (other than a reference to the Colorado landslide) anything yucky and disgusting made with less than fresh ingredients.
Whether you are in no money times, or not, this is a SUPER MEAL TO HAVE!

* A Flabbergasting Post (FP) Recipe

Old Fashioned Tea Cakes *

My grandmother made these for my mom when she was growing up and in turn my mother baked these for me. Some of my favorite memories are of coming home from school and having aplate of freshly baked tea cakes waiting for me.

Ingredients

1 cup shortening
2 cups sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
4 cups flour

Directions

1. Cream shortening, sugar, and eggs in a mixer bowl until light and fluffy.
2. Stir in the baking powder Dissolve the baking soda in the buttermilk.
3. Stir into the creamed mixture.
4. Add the salt and vanilla.
5. Stir in the flour gradually until a soft dough forms.
6. Drop by spoonfuls onto a greased cookie sheet.
7. Press with a damp cloth wrapped around the bottom of a glass.
8. Bake at 350*F for 10 to 15 minutes or until golden brown.
9. Cool on wire racks.

Makes: 6 Dozen

* A Flabbergasting Post (FP) Recipe.

Granny's Tea Cakes *

Ingredients

1 cup shortening
1 1/2 cups sugar
3 eggs
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup buttermilk
1-1 1/4 teaspoon almond extract or vanilla extract
sugar

Directions

1. Cream shortening in a large bowl; gradually add 1 1/2 cups sugar, beating well at medium speed of an electric mixer.
2. Add eggs, one at a time, beating after each addition.
3. Combine flour and next 3 ingredients; add to creamed mixture alternately with buttermilk.
4. Mix well.
5. Stir in extract.
6. Cover and chill 1 hour.
7. Roll dough to 1/4 inch thickness on a floured surface.
8. Cut with a 2 3/4 inch round cookie cutter; place on greased cookie sheets.
9. Bake at 350 degrees for 15 minutes or until edges begin to brown.
10. Sprinkle with sugar, if desired.

Makes: 48 Cakes

Editor's Note: Bake at 350 degrees for 10 minutes for a softer cake.

Variation 1: Use 1 egg and 2 1/2 cups self-rising flour, sifted (approximate measure, use enough to make stiff dough). 1 1/2 cups sugar, 1 cup butter or margarine, softened, 2 tablespoons milk, 1 teaspoon vanilla. Mix sugar, butter and egg and blend well. Add milk, vanilla and sifted flour. Follow directions 6-10. Makes: 3 dozen.

Variation 2: If using Variation 1, use 3/4 cup sugar, 1/2 cup butter, omit the milk and substitute 1 1/2 teaspoons vinegar.

* A Flabbergasting Post (FP) Recipe.

Tea Cakes I *

Ingredients

1 1/2 cups powdered sugar
1 1/2 granulated sugar
1 cup margarine
1 cup vegetable oil
2 eggs
2 teaspoons vanilla
4 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cream of tartar

Directions

1 Combine the powdered sugar, granulated sugar, margarine, oil, eggs and vanilla.
2 Cream well.
3 Add in the flour, baking soda, baking powder, and cream of tartar.
4 Mix well.
5 Chill the dough in the refrigerator for 1 hour.
6 Pinch off pieces of the dough and roll in small walnut-sized balls.
7 Place on a cookie sheet.
8 Bake at 300-325 degrees for 10-15 minutes, depending on your oven and how crisp you like them.
9 Baking for approx.
10 10 minutes will yield a softer cookie, as they get crisper the longer they bake.

Makes: 36 to 40 Cookies

Editor's Note: Very easy recipe, especially using my mixer and I loved that they don't have to be rolled out.

I have been trying for years to duplicate a tea cake recipe from a local restaurant and THIS is the recipe. DELICIOUS!

* Flabbergasting Post (FP) Recipe

This recipe is posted in honor of my mother.
She made Tea Cakes at least once a week. She was the most wonderful cook I've ever known.

Russian Tea Cakes II *

Ingredients

1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
powdered sugar

Directions

1 Heat oven to 400 degrees F.
2 Beat butter, 1/2 cup powdered sugar and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon.
3 Stir in flour and salt.
4 Stir in nuts.
5 Shape dough into 1-inch balls.
6 Place about 2 inches apart on ungreased cookie sheet.
7 Bake 8 to 9 minutes or until set but not brown.
8 Immediately remove from cookie sheet; roll in powdered sugar.
9 Cool completely on wire rack.
10 Roll in powdered sugar again.

Makes: 48

Editor's Note: In order to make the cookies easier to shape into balls, I used my Pampered Chef cookie dough scoop (pressing the dough in tightly, and using the thumb spring to release the dough onto the cookie sheet) and left them flat on the bottom. When they were done, I used a metal pancake turner to take them off of the pan (about 5 at a time) and put them into a bowl of powdered sugar and gently rolled around to do the first coat. I put them on a wire rack to cool as the directions stated, and then dropped them back in the bowl with powdered sugar to coat the second time. I followed the directions for the ingredients exactly and the 9 minute baking time is perfect. I have been looking for this recipe in the past and I am so glad I found it.

As these are the same as in the 1950's Betty Crocker cookbook, I grew up with these. It is just not the holidays without them - lovely and tasty!

* Flabbergasting Post Recipe

Russian Tea Cakes *

Ingredients

1 cup butter
2 teaspoons vanilla
2 cups flour
2 tablespoons water
2 cups pecans, chopped
1/2 cup sugar
powdered sugar, for rolling

Directions
1 Cream butter and sugar, add remaining ingredients, except for powdered sugar.
2 Roll into balls, small, about a"quarter" in diameter.
3 Bake for 5 minutes on 275F, then 20 minutes at 350F degrees.
4 Roll in powdered sugar while still hot, we usually do 2-3 coatings of sugar.

Makes: 6 Dozen

Editor's Note: They ARE really good. I chill them for just a few minutes to make sure they don't spread --SOFTEN the butter--don't melt it, that's why they spread !! Also, if you don't have 2 full cups of nuts they will still taste great. This last batch I made had only 1 cup and I couldn't tell the difference. Lastly, mine crumble if I try to roll while hot, they really need to cool, so I sift the powdered sugar on while they sit on the cookie sheet. Less or more of that is another thing that doesn't seem to ruin them or make them better, just prettier.... GREAT RECIPE! A keeper!!!

* Flabbergasting Post Recipe

APPLE-NUT SALAD

Ingredients:

5 Granny Smith apples
5 Golden Delicious apples
1 to 1 1/2 cups chopped pecans, walnuts or both
Mayonnaise
Lemon juice
Sugar
Salt

Directions:

Peel, core and grate apples. Sprinkle 1 tablespoon lemon juice on apples immediately to prevent browning. Chop nuts finely and add to apples. Add sugar, salt and mayonnaise to taste. Chill.

This is an excellent accompaniment to turkey dinner.

MeMa's CHICKEN

Boil cut up chicken until done.
Add butter, salt and pepper.
Add corn meal to chicken broth and chicken.
Cook on low for approximately 20 to 30 minutes.
Broth will thicken.
Eat with thin corn bread.

FRIED CHICKEN AND MILK GRAVY

Ingredients:

One whole fresh fryer (or assortrd preferred pieces)
Salt
Pepper
Self-rising flour
Vegetable oil
Deep skillet with lid
Milk
Water

Direction:

Cut up fresh (not frozen) chicken. Wash, salt well and place in bowl. Add water to cover and place in refrigerator for at least one hour prior to cooking.

Place enough vegetable oil in a deep skillet to cover chicken (2 to 2 1/2 inches). Heat oil.

Remove chicken from refrigerator and rinse in cool water. Sprinkle lightly with black pepper and roll in self-rising flour.

Place chicken pieces in heated oil. Cover and check frequently. When golden brown on one side, turn each piece over, Cover and continue to cook on medium or medium low heat for approximately 15 to 18 minutes. Remove cover and complete browning on slightly higher heat. Total cooking time should be about 25 to 30 minutes. Remove from skillet and drain on paper towel.

Carefully remove all oil in skillet except for about 3 tablespoons. Keep heat on medium and add enough flour to skillet to absorb oil, making a thin paste, Cook until light-medium brown. Gradually add milk and cook until desired consistency is reached. Stir constantly. Salt and pepper to taste.

Gravy is good served over biscuits.

NEW RED POTATOES IN CREAM SAUCE

We used to go to the garden with MeMa at sunrise while the dew was still on the plants and gather fresh vegetables. We picked butter beans, peas, tomatoes, cucumbers, squash and dug new potatoes.

MeMa would give us a fork to poke into the ground underneath the potato plants until we located a potato. We would then use a spoon and extract it from the ground.

After the potatoes were washed, MeMa took a spoon or knife and scraped away the tender skin. They were then placed into a pot of salted water and boiled gently until done but firm. She then added black pepper, milk and slurry paste of water and flour (or corn starch) and fresh country butter. Once the liquid became a creamy sauce, it was ready to serve.

POTATO SALAD

Ingredients:

5 medium potatoes
6 hard-cooked eggs, cooled and peeled
1 tablespoon sugar (optional)
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon prepared mustard
1/2 cup chopped sweet pickles or sweet relish
1/4 cup chopped onion
1 cup mayonnaise (or to taste)
1 stalk celery, strings removed, finely chopped (optional)
A few dashes celery salt
3 tablespoons of Durkee's Sauce (optional)
Small jar pimientos (optional)
Paprika

Directions:

Peel potatoes, cut into cubes about 1 inch square. Boil in salted water until cooked but firm. Drain in colander.

OR

Cook potatoes in salted water until fork tender. Refrigerate until cool; peel, chop into cubes.

Chop or grate 5 eggs; reserve 1 egg for garnish.

Combine all ingredients in large bowl, except reserved egg and paprika. Quarter or slice reserved egg; garnish top of salad. Sprinkle with paprika. Serve warm, in the German style or chill and serve cold.

Makes: 7 servings

CREAM STYLE WHITE FIELD CORN

Ingredients:

6 to 12 ears of white 'field corn' (grown by farmers mostly for livestock)
Water
Butter
Salt and pepper

Directions:

After shucking and silking each ear of corn, wash thoroughly. Use large bowl or pan and work over the sink to minimize the mess. Take a very sharp knife and split each row of kernels down the center. Slice tips of split kernels into the bowl. Using a large spoon or the back of a table knife, scrape each ear from top to bottom. Ensure these scrapings make it into the bowl with the kernels. Add a little water, salt and pepper and butter in a heavy saucepan. Cook on low, stirring often. Cook until very thick. Serve hot.

The secrets to this dish are:

1. The type of corn,
2. The way the corn is cut,
3. Butter for flavor,
4. Don't burn,
5. Don't overcook,
6. Sharp knives.

PORK BACKBONE

• Cook in boiling water with salt and pepper until very tender.
• Remove from liquid.
• May be browned lightly in oven.

Cook rice in remaining broth.

If pork backbone is not available, pork ribs or country ribs may be used and cooked the same way.

Pork dishes were MeMa's favorites.

HAYSTACKS

Ingredients:

2 (6 ounce) packages butterscotch morsels
1 (5 or 6 ounce) can chow mein noodles (or package)
1/2 cup salted peanuts

Yield: 2 dozen

Variation: Add 3 to 4 tablespoons peanut butter and/or use a 4 ounce can of shoestring potatoes instead of chow mein noodles.

Method:

Melt butterscotch morsels in a saucepan over medium to low heat.

Remove from heat and stir in peanut butter if adding peanut butter. Add chow mein noodles and salted peanuts; coat well.

Drop by teaspoonfuls onto wax paper. Let set until cool, 30 to 60 minutes.

Store in a tightly covered container.

SUGARED PEANUTS

Ingredients:

1 cup sugar
1/2 cup water
2 cups raw shelled peanuts (with skin on)

Yield: 2 cups

Alternate:

2 cups sugar
1 cup water
4 cups shelled raw peanuts (with skin on)

Yield: 4 cups

Method:

Dissolve sugar in water in iron skillet or saucepan over medium heat.

Add peanuts and continue to cook over medium heat, stirring frequently. Cook until peanuts are completely sugared (coated and no syrup left). OR Add peanuts and bring to a boil about 20 minutes over medium heat. Stir constantly the last few minutes until liquid crystallizes on peanuts.

Pour onto ungreased large cookie sheet, spreading so that peanuts are separated as much as possible.

Bake at 300 degrees for approximately 30 minutes or 325 degrees for approximately 15 minutes, stirring at 5 minute intervals.

Note: Peanuts without husks (skin) will not coat with sugar.

PEANUT BRITTLE

Ingredients

2 1/2 cups shelled peanuts
1 cup sugar
3/4 cup light corn syrup
1/4 cup water
1/2 teaspoon salt
1 1/2 teaspoons baking soda

Alternate

Yield: Approximately 60 pieces

3 1/2 cups raw peanuts
2 cups sugar
1 cup white corn syrup
1/4 cup water
Dash salt
2 teaspoons soda

Method:

Put sugar, syrup, water and salt into a cast iron skillet or heavy fry pan.

Bring to a boil and add peanuts. Cook until peanuts are light brown and syrup mixture begins turning a golden brown, stirring often. Remove from heat and quickly stir in soda.

Immediately pour onto buttered baking sheet or jelly-roll pan, pulling or spreading as thinly as possible. Cool completely. Break into pieces and store in tightly-covered container.

Editor's Note: The best you will ever taste!

CHEESE STRAWS

Ingredience:

1 9-ounce package pie crust mix
1 teaspoon salt
1/8 teaspoon cayenne pepper
20 ounces or more, grated sharp cheddar cheese
4 or 5 tablespoons water

Method:

Blend pie crust mix, salt and cayenne pepper together. Cut mixture into grated cheese. Add water, one tablespoon at a time, until dough holds together.
Roll out on floured board until dough is very thin. Cut into strips and bake in 350 degree oven for 10 minutes, or until crisp.

BOILED PEANUTS

• Peanuts are pulled from the ground when they are still green, shaken and picked from the plants.
• They are washed thoroughly and placed into a heavy pot of salted water and cooked for several hours, until tender.
• They are drained, rinsed and either eaten or refrigerated to be eaten later.

SALTED PECANS

• Put plenty of fresh, shelled pecan halves into a large cast iron skillet.
• Dot with margarine and place into a 275 degree oven.
• Stir every 15 minutes for approximately one hour.
• Should be crisp but not burned.
• Add more margarine, if needed.
• Let cool, add salt.
• Store in cookie tin, or freeze.
• Delicious!

PINEAPPLE PIE

Pineapple Pie

_________________

Ingredients:

1 can Eagle Brand Sweetened Condensed milk

1 large can crushed pineapple, drained

1 large cup Cool Whip, 8 oz. container, thawed

1/2 cup lemon juice

2 graham cracker pie crust

Method:

1. Mix ingredients together.

2. Pour half of the mixture into one pie shell, half into other.

3. Cover and refrigerate overnight.

Note: You may add 3/4 cup sugar if you like it sweeter.

FRIED FISH

Fried Fish

_____________

Ingredients:

1/2 cup cornmeal

1/2 teaspoon salt

1 teaspoon pepper

Pinch cayenne pepper

4 to 6 fresh fish, bream, mullet, catfish (1/2 pound each), dressed

1/2 cup shortening or lard

1 lemon

Method:

Combine cornmeal, salt, pepper and cayenne pepper in small mixing bowl. Spread onto a sheet of aluminum foil. Dredge fish in cornmeal mixture. Heat shortening in large fry pan. Fry fish untilgolden brown and flaky, about 4 minutes on each side. Remove from pan; drain on paper towels. Serve hot with lemon wedges or juice.

Makes: 4 servings.

FRIED SQUASH

Fried Squash

_______________

Ingredients:

6 to 9 yellow crook-necked squash

2 onions

salt

pepper

vegetable oil

cast iron skillet

Method:

Wash and slice squash. Slice onions thin and mix with squash in bowl. Put 3 to 4 tablespoons vegetable oil in skillet and heat. Add squash and onions, salt and pepper. Place lid on skillet and cook on low, stirring from the bottom occasionally. Cook until tender, then remove lid and cook on high heat to brown. Stir frequently.

GREEN BEANS PORK FLAVORED

Green Beans Pork Flavored

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Ingredients:

2 pounds fresh green beans, broken into 1-inch pieces

2 tablespoons bacon drippings

1 smoked ham bone (optional)

1/2 teaspoon salt

1/4 teaspoon pepper

1 quart water

Method:

Place beans, bacon drippings, ham bone, salt and pepper in 5-quart saucepot. Add water. Bring to a boil; reduce to low heat; cover and cook for 1 hour. Makes: 10 servings.

PORK CHOPS

Pork Chops

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Ingredients:

5 to 6 thin or medium sliced pork chops

pan of self-rising flour

Crisco

salt and pepper

cast iron skillet

Method:

Heat Crisco in skillet on medium high heat. Salt and pepper pork chops and roll in flour. Cook until done, turning once. Should be golden brown on both sides with crisp crust and tender inside. Remove from skillet; drain on paper towels. Serve immediately.

CABBAGE SLAW

Cabbage Slaw

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Ingredience:

1/2 head medium size cabbage, shredded

1/2 cup cider vinegar

1 teaspoon salt

1/4 teaspoon pepper

Method:

Place all ingredience in a bowl and mix together thoroughly. Cover and refrigerate for 1 hour to marinate. Serve with cooked meat and vegetables.

CUCUMBERS

Cucumbers

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Ingredients:

3 cucumbers

1 cup of white vinegar

Method:

Cucumbers freshly gathered from the garden. Peel cucumbers, slice 1/4 inch thick and place into a bowl. Pour white vinegar over cucumbers. Cover bowl with a plate and refrigerate for 1 hour. Serve with cooked meat and vegetables.

SOUTHERN FRIED CHICKEN

Southern Fried Chicken

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Ingredients:

2 to 3 pound fryer, cut up

2 teaspoons salt

1 teaspoon pepper

1 cup flour

1/2 cup lard or shortening

2 tablespoons butter or margarine

Method:

Season chicken pieces with salt and pepper. Place flour in brown paper bag; add chicken. Twist top of bag to seal and shake until chicken is well coated. Heat lard and butter in large fry pan with cover. Add chicken, skin side down, and brown quickly on all sides. Reduce to low heat; cover and cook 35 to 45 minutes turning chicken once. Remove from pan; drain on paper towels.

To make PAN GRAVY, pour off fat leaving 3 tablespoons in pan. Add 2 tablespoons flour; stir until flour browns. Stir in 1 1/2 cups water. Cook, stirring constantly, until mixture thickens. Add 1/4 teaspoon salt and 1/8 teaspoon pepper. Serve over rice.

Makes: 4 to 6 servings.

CORNBREAD

Cornbread

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Ingredients:

1/4 cup vegetable oil

2 cups cornmeal

2 teaspoons baking powder

1/2 teaspoon baking soda

1 egg, slightly beaten

2 cups buttermilk

Method:

Preheat oven to 400 degree F. Place oil in 10-inch black iron fry pan; heat in oven 10 minutes. Combine cornmeal, baking powder and baking soda in medium-size mixing bowl. Beat together egg and buttermilk carefully. Stir into dry ingredients; do not overmix. Stir in hot oil. Pour batter into hot fry pan. Bake 30 to 40 minutes or until golden brown. Remove from fry pan to serving plate. To serve, cut into pie-shaped wedges.

Makes: 8 to 10 servings.

Variation:

Cracklin Cornbread: Add 1 cup cracklins to the dry ingredients.

FRIED TOMATOES

Fried Tomatoes

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Ingredients:

4 large green or firm ripe tomatoes

1 egg

1 cup yellow cornmeal

1 teaspoon salt

1/2 teaspoon pepper

1/2 cup vegetable oil

2 tablespoons butter or margarine

Method:

Slice tomatoes 1/4 inch thick. Beat egg in small mixing bowl, until light and fluffy; set aside. Combine cornmeal, salt and pepper; spread mixture on sheet of aluminum foil. Dip tomato slices in egg; coat with cornmeal mixture. Heat oil and butter in large fry pan. Fry tomato slices until golden brown on both sides. Remove from pan; drain on paper towels. Serve immediately. Makes: 4 to 6 servings.

VINEGAR PIE

Vinegar Pie

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Ingredients:

1 stick of butter

1 cup of sugar

2 eggs

1 tablespoon of vinegar

1 cup of nuts

2 pie shells

Method:

1. Melt butter

2. Beat in sugar

3. Add eggs

4. Add vinegar

5. Add nuts (pecans)

6. IMPORTANT NOTE: Add ingredients one at a time in order listed

7. Pour half of the mixture into one pie shell, half into the other

8. Bake in preheated 350 degree oven for 30 minutes