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

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.

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.

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.