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Monday, January 31, 2011

Chicken Pie

Mary Ann Rose worked with me at the orthopedic clinic many years ago and was telling several of us about a chicken pie recipe.  When she mentioned that it had a can of Veg-All,  I knew that Brent would not eat it.  He was five years old and so picky (and he wonders why his son, Eli, is so picky).   She said it could be made without the Veg-All, so that's the way I made it for my husband and son.  This has been a favorite family recipe of ours for a very long time.

                                                         Chicken Pie

3 or 4 chicken breasts, simmer in salted water until tender, then debone
l l/2 cups chicken broth
2 cans cream of chicken soup

Combine pieces of chicken breast, chicken broth, and chicken soup.  Pour into a large baking dish.


1 cup of self-rising flour
1 tsp. salt
l/2 tsp. pepper
1 cup of milk
1 stick margarine

Mix dry ingredients with milk and melted margarine.  Pour over chicken.  Bake at 400 degrees for 45 min.

For years, I poured the topping over the chicken mixture and then baked it and the topping would be thick.  I now pour the topping on the chicken mixture and then stir the topping into the chicken mixture.  This spreads the topping throughout the chicken pie.  Try it the way that you think your family would like it.


Friday, January 28, 2011

Onion Bread

The first time I made Onion Bread I took it to my mother-in-laws house for Sunday lunch with the family.  We all liked it so much that we said it was good enough to eat as a dessert.  The cream style corn gave it a sweetness that reminded us of a dessert.  See what your family thinks of Onion Bread.

                                                            Onion Bread

1 box of Jiffy Corn Muffin mix
Prepare the above following box directions.

Pour the prepared Corn Muffix mixture into a greased 9 x 12 baking dish.  Sprinkle with 1 cup chopped onions.

Mix the following:

1 Tbsp. mayonnaise
l large can cream style corn
8 oz. sour cream

Pour over onions.  Top with 2 cups of grated cheddar cheese.

Bake at 325 degrees for 1 hour.

Thursday, January 27, 2011

Cheesy Baked Potatoes

I make the Cheesy Baked Potatoes to go with grilled burgers.  We usually have potato chips to go with our burgers, so this gives us a nice change.  Just like chips, you can not only eat one!  They are cooked in butter and coated with flour, Parmesan cheese, salt, and pepper.  I dip mine in a mixture of 3 Tbsp. of mayonnaise and 1 Tbsp. of ketschup.   Try these for an alternative to potato chips.  You'll like them!

                                                              Cheesy Baked Potatoes

4 baking potatoes
1/4 cup of self-rising flour
1/2 cup of Parmesan Cheese
1 stick of margarine

Peel and quarter potatoes.  You may cut the potatoes to the size that you desire.  Soak in cold water for 1 hour and then drain.  Mix flour and Parmesan cheese in a gallon zip-loc bag.  Add potatoes and coat well.  Melt margarine in a large pyrex dish and then place potatoes in a single layer in the dish.  Sprinkle with salt and pepper. 

Bake at 400 degrees for one hour.  During baking, turn potatoes after cooking for 30 min.  Check on potatoes for doneness after 45 min. of baking as it may not take a full hour of baking. 

Wednesday, January 26, 2011

Broccoli & Rice Casserole

This is Phillip's favorite casserole.  I believe he would eat it for breakfast, too, and probably does after I leave for work.  It makes a large casserole, so you will probably have extra for another meal.  

                                                             Broccoli & Rice Casserole 

1 can of Cream of Mushroom Soup
2 cups of cooked rice
l l/2 to 2 cups of frozen chopped broccoli, cooked
l small jar of Cheez Whiz, heated

Prepare rice and broccoli.  Stir all of the above together in a large bowl.  Pour into a large pyrex dish that has been sprayed with Pam.  Bake at 350 degrees until cheese is bubbly.  Check on dish after 15 min. of baking.

Tuesday, January 25, 2011

Angel Cloud Pie

This recipe was created by Sandra Lawson, a co-worker of mine, and mother of Gill Lawson, another co-worker of mine.  Her family loved for her to serve this dessert and asked for it by calling it a White Pie.  She brought it to an employee lunch and we told her that it was too good for such a simple name as White Pie.  We renamed it Angel Cloud Pie.  Sandra was delighted that we loved her pie and had given it a name that fit the delicious flavor and consistency.  This recipe makes two pies, one to keep and one to share or not!.

                                                                Angel Cloud Pie

8 oz. Philadelphia Cream Cheese, softened to room temperature
2 cans of Eagle Brand Milk
16 oz. Cool Whip, thawed
l/2 cup of ReaLemon Juice
2 graham cracker pie crusts

Mix together cream cheese and condensed milk until well combined.  Fold in Cool Whip.  Stir in lemon juice.  Make sure that all ingredients are well combined.    Pour into pie crusts.  Chill at least 4 hrs. or overnight in the refrigerator.  Store pies in the refrigerator.

Monday, January 24, 2011

Tamale Pie

My parents were stationed in San Diego, CA in 1953 when my daddy was in the Navy.  They lived in a small apartment that was across the street from a little grocery store.  My mother overheard the Mexican gentleman that ran the store talking about a Tamale Pie.  Being a Georgia girl from Donalsonville, my mother didn't know anything about cooking a Mexican dish.  She asked him for the recipe and began making Tamale Pie for her family.    The Tamale Pie will give your home a tantalizing aroma when baking.  

                                                             Tamale Pie   

2 lbs. of ground chuck
1 onion, chopped
1 can of petite diced tomatoes
1 can of whole kernel corn, drained
3 Tbsp. of hot sauce

Cook ground chuck and onion until done and then drain.  Add tomatoes, corn, and hot sauce.  Simmer for 30 min.  Pour into a large pyrex dish and top with cornbread mixture.  Bake at 400 degrees until cornbread is done, approx. 40 min.  

Cornbread mixture

1 cup of J.T. Pollard fine white cornmeal
l/2 cup of Martha White self-rising flour
1 egg
1/2 tsp. of salt
l cup of milk

Stir the above ingredients together.  Add enough milk to make a thin batter.  I start with l cup and continue to add milk until I get a thin consistency.  Spread a thin layer of cornbread over the hamburger mixture and then bake.

My mother always served creamed potatoes and colored butterbeans or blackeye peas with the Tamale Pie. 

Friday, January 21, 2011

Golden Cream Soup (Potato Soup)

Potato Soup is a comfort food.  We seem to have a lot of comfort foods in the South!  It's easy, quick, and delicious.  There are just times when a bowl of Potato Soup hits the spot.  I know if I go to lunch at O'Charley's and don't want any particular item on the menu, I always opt for a bowl of Potato Soup and it always satisfies me.  Our winter days have been colder than usual, so now would be a good time to make a pot of Golden Cream Soup.

                                                       Golden Cream Soup (Potato Soup) 

6 cups of diced potatoes
2 cups of water
l/2 cup of chopped onion
2 tsp. of parsley flakes
2 chicken bouillon cubes
1 tsp of salt
dash of pepper

Cook all of the above for 20 min.  Stir 4 Tbsp. of flour into 3 cups of milk.  Pour into potato mixture and stir until thick.  Add 1 lb. of Velveeta cheese that has been cut into small pieces.  Stir until the cheese has melted and then it's ready to serve.

Now doesn't that sound comforting for a cold winter evening!

Thursday, January 20, 2011

Chocolate Caramel Sundaes

I first had this dessert at my job with DCI when we had an Employee Lunch.  Our dietitian, Renae, brought it and I knew it was a dessert that I would be making for my family.  You can't go wrong with Blue Bell Vanilla Ice Cream and Milk Duds.    My sister, Debra,  and I had gone to a cooking class at Kitchens on the Square in Savannah, GA and there was a group of six sisters at the class that were having such a good time. I gave them this recipe and can only imagine what a good time they had making it and enjoying it together.

                                                            Chocolate Caramel Sundaes

(1) 10 oz. pkg. Milk Duds
1/4 cup of milk
Blue Bell Vanilla Ice Cream

In a sauce pan over medium low heat, cook and stir Milk Duds and milk until smooth.  Serve warm over scoops of ice cream. 

You can refrigerate leftovers of the chocolate caramel sauce.  Warm leftovers when it's time for another Sundae.

We keep Blue Bell Vanilla Ice Cream cups in our freezer and they work great for this.

Wednesday, January 19, 2011

Hot Tomato Grits

I work with Lavirty at DCI and her daughter, Amanda, who lives in Charlotte sent her mom this recipe in an e-mail.  Lavirty shared the recipe with me and I've only made it a couple of times, if you count this past Saturday, too.  On the other hand, Lavirty began making it for her husband's Sunday School Class almost weekly.  Word soon got around that breakfast was served with Mr. Ken's Sunday School class and the class grew quickly.  Lavirty had to double the recipe to keep up with the growing number of people showing up for the class.  Was it Ken's teaching or Lavirty's grits that were bringing them in?  

We love our grits in the south!

                                                                  Hot Tomato Grits

2 slices of bacon
(2) 14 oz. cans or (1) 32 oz. carton of  Swanson chicken broth
1/2 tsp. salt
1/2 stick margarine
1 cup of quick cooking grits
1 can Rotel Tomatoes (original or mild)
2 cups shredded cheddar

Cook bacon until crisp. Drain.  Crumble bacon back into a large pot and add broth, margarine, & salt.
Bring to a boil.  Stir in grits and Rotel tomatoes and return to a boil.  Reduce heat and simmer  20 min.  Stir in cheese and cover.  Let stand for 5 min. and then serve. 

We have had so many cold days recently, so I decided the hot tomato grits would be a nice change for our breakfast this past Saturday.  They were just as good as I remembered.

Tuesday, January 18, 2011

Peach Cobbler To Die For

I love cookbooks and enjoy looking at them just like I would a magazine.  If someone is sellling a cookbook, I am a perfect target.  Several of my co-workers and I bought A Taste of Sardis that was written by Sardis Ladies Club of Sardis United Methodist Church of Hartford, AL.  We all seemed to zero in on a recipe for a peach cobbler and all had the same opinion about it.  It was certainly a "Peach Cobbler To Die For".  Thank you to the Sardis Ladies for the delicious recipes in this cookbook.

                                                               Peach Cobbler To Die For

2 cans crescent rolls                                                        2 cans peach pie filling
8 oz. Philadelphia Cream Cheese, softened                   l/2 stick butter
1 cup sugar


2 cups powdered sugar
8 Tbsp. milk

Spray a 9 X 13 pan or pyrex dish with cooking spray.  Roll out the crescent rolls with a rolling pin until thin.  Place "rolled" crescent rolls in dish.  Mix sugar and cream cheese until smooth.  Spread over rolls.  Spread pie filling over the cream cheese mixture.  Place remainder of crescent rolls on top of cobbler.  Dot with butter.  Bake at 350 degrees until the rolls are golden brown (better if cooked in a glass dish so the bottom gets browned).  When done, mix powdered sugar and milk to make a glaze.  Drizzle on top.  This is great by itself or with a scoop of vanilla ice cream.

I used a pint of my peach preserves instead of the pie filling when I made this cobbler.  My peach preserves put it over the top!

Monday, January 17, 2011

Pork Center Cut Loin Filet

My grandmother, Jewel King, would always have a fresh ham cooked for us to eat when we would go for a visit.  Fresh ham is wonderful for sandwiches.  Phillip's Mom always cooked a fresh ham for her Christmas Eve meal.  Cooking a Pork Tenderloin brings back wonderful family memories. 

I now purchase a Hormel Pork Center Cut Loin Filet (Original) to cook.  I remove it from packaging, place in a pyrex dish, and cover with aluminum foil.  The pork loin is frozen when I begin.  I bake it at 300 degrees for 3 hrs.  I remove the aluminum foil and remove any visible fat from the meat.  I leave the pork loin in the juices that it has cooked in.  I take two forks and pull the pork into shredded pieces.   I salt and pepper the pork and then return it back to the oven uncovered for 10 min.  The juices from the meat adds so much flavor!

We always make sure we have a very fresh loaf of Sunbeam bread that we smear with mayonnaise and then add a pile of shredded pork.   We add some Lays Chips to our plates and commence to eating.  It's so good!  If we still have leftovers after a day or two, we add BullsEye Original BBQ sauce and have BBQ sandwiches . 

Friday, January 14, 2011

Butterbean Salad

This recipe was shared with me by one of my co-workers at DCI a long time ago.  She had found it in our Wiregrass Electric Cooperative Alabama Living magazine.  I had seen it too but had yet to make it.  She brought it to one of our lunches at the Clinic and I really liked it.  I had never imagined a salad made with butterbeans but can tell you it was a nice surprise.  You'll just have to try it for yourself.

                                                              Butterbean Salad 

1 bag or 2 boxes of  McKenzies petite lima beans
2 cans of white shoe peg corn, drained
1/4 cup chopped bell pepper
1 l/2 tsp. dried onion flakes
1/4 to 1/3 cup mayonnaise
salt & pepper to taste
l/4 to l/3 cup cooked bacon, crumbled, or Real Bacon Pieces

Cook beans until crisp tender, about 10 min., then drain thoroughly.  Add drained beans, corn, bell pepper, onion flakes, mayonnaise, salt, pepper, and crumbled bacon in a large salad bowl.  Mayonnaise and bacon amounts can be increased to your personal taste.  Stir ingredients until thoroughly coated.  Refrigerate salad until ready to serve.  This salad is best if made 1 to 2 hrs. before serving.

Thursday, January 13, 2011


Our recipe for Pancakes was created by my husband, Phillip.  He would cook them for us on the weekend and it was always a treat for us.  They are cooked on an electric griddle with lots of butter.  Be careful or you will get splashed with butter as you flip the pancakes.  Brent and I would always laugh as Phillip flipped our pancakes and danced around to miss getting splattered with butter.  It was Phillip's dancing that brought the laughter! 


1 cup self-rising flour
1 1/2 cups Bisquick
1/4 cup sugar
2 eggs
1 1/4 cups milk

Mix all of the above until well-blended.  Let batter sit for 10 min.  Heat griddle to 350 degrees.  Ladle batter onto griddle that has been heated to 350 degrees with plenty of butter.  Flip pancakes when bubbles appear.  Cook until golden brown.

The pancakes are wonderful served with Flo N Gold  Cane Syrup or your favorite syrup.  We cook smoked ham sausage slowly over low heat in an iron skillet to accompany our pancakes.

This recipe will make 6 LARGE pancakes or 10 -12 normal size pancakes. 

Wednesday, January 12, 2011

Baked Beans

I was always asked to bring the Baked Beans when we had our Annual July 4th BBQ's with all of the Herring family.  There was always guests at our BBQ's and I'd usually get a request for my Baked Beans recipe.    We think the hot smoked ham sausage that we buy at Jones Meats in Climax, Georgia is the perfect addition.   It's an hour drive from our house to Jones Meats but it's well worth it to us.  The quality of meats are outstanding.  We usually buy our steaks, smoked pork chops, and smoked ham sausage when we make a trip. 

                                                             Baked Beans

28 oz. Bush's Original Baked Beans
1 small chopped onion
1/3 cup brown sugar
1 Tbsp. yellow mustard
5 or more hot smoked ham sausage, chopped fine
1/2 cup Bulls Eye Original BBQ Sauce

Pour beans with liquid into a casserole dish.  Remove bacon seasoning from can of beans and discard.  Add all of the above ingredients to beans and stir.  Cover beans with aluminum foil.

Bake at 300 degrees for 2 hrs.

The baked beans are always a delicious side dish with grilled ribs. 

Tuesday, January 11, 2011

Kentucky Pound Cake

When Phillip and I were dating, the first cake that I made for him was a Kentucky Pound Cake.  My daddy still loves to tell the story of coming home from work late and finding the cake sitting on the kitchen counter.  He knew that I had baked it for Phillip but the aroma tempted his taste buds.  He sliced a piece of cake and enjoyed it with a glass of milk.  He said he then turned the cake plate around, so that when I removed the top to the cake plate the first thing I noticed wouldn't be the missing piece of cake! 

                                                           Kentucky Pound Cake

1 1/2 cups of cooking oil
2 cups of sugar
4 eggs
2 Tbsp. hot water
2 l/2 cups of self-rising flour
1 cup of chopped pecans
2 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg

Mix all ingredients together, except pecans.  Stir in pecans.  Pour into a tube pan.

Bake at 325 degrees for 1 hr. 15 min.

Be sure to try a piece of cake with a glass of milk like my daddy did!

Monday, January 10, 2011

Brunswick Stew

For many years, the Cottonwood High School Civic Club had an Annual BBQ for a fundraiser.  When our son was playing PeeWee Football at Cottonwood, several of us moms while watching our sons practice were talking about how we missed the delicious Brunswick Stew that was always included on the BBQ plates with the chopped pork and homemade cinnamon rolls.  One of the moms who worked at the school lunchroom said that the lunchroom ladies always made the Brunswick Stew for the BBQ and she could get the recipe for me. 

You can smoke your own pork and chicken or you can do like us and buy your smoked chicken and chopped pork from your favorite BBQ restaurant.  We like to buy a smoked boston butt from our favorite butcher, Ed Harmon, who works at the Cottonwood IGA.  We buy a whole smoked chicken from Larry's BBQ in Dothan.  We take the lean meat off of the boston butt and tear it apart.  We do the same for the smoked chicken.  We add both to our Brunswick Stew and it adds so much flavor. 

                                                             Brunswick Stew

1 - 2 lbs chopped pork
(1)  whole smoked chicken, torn apart
(1) 15 oz. english peas, drained
(1) 15 oz. whole kernel corn, drained
(4) 14.5 oz. petite diced tomatoes
(1)14.5 oz. diced new potatoes, drained
(1) large onion, chopped
1 Tbsp. brown sugar
1 Tbsp. white vinegar
1 Tbsp. hot sauce
1/4 cup Worcestershire Sauce
1 tsp. salt
1 tsp. pepper
1/2 cup Bulls Eye Original BBQ Sauce

Add all of the above to a large pot.  Bring to a boil and then simmer for a couple of hours. 

The Brunswick Stew is delicious with saltine or Ritz crackers.  Phillip likes to eat his bowl of Brunswick Stew with "light bread".

Friday, January 7, 2011

Broccoli Salad

When my Mother's family gathered for the King Family reunion at my parent's house in Tallahassee, we loved for our Aunt Merie to bring her Broccoli Salad.  She would bring the dressing for the salad and combine it with the other ingredients right before she served it.  I didn't even know that I liked fresh broccoli until I tried this salad!   It's delicious as a side dish with ham.  My daughter-in-law, Joy, really like this salad and says her Dad always wants her to make this recipe for special occasions with her Mom and Dad.

                                                            Broccoli Salad

2 or 3 broccoli flowerets, chopped
2 cups shredded cheddar cheese
2.8 oz. Hormel Real Bacon Pieces or l lb. cooked bacon, crumbled
l medium purple onion, chopped

Combine all of the above in a large bowl. 


l/3 cup sugar
l cup mayonnaise
2 Tbsp. white vinegar

Stir dressing ingredients together.  You may keep the dressing separate from the salad and combine all together right before you serve the Broccoli Salad or combine dressing and salad and place in the refrigerator until you are ready to serve the salad.  This salad will keep in the refrigerator for several days. 

Thursday, January 6, 2011


A nurse that I used to work with at DCI, Johnnie Bryan, brought Quiche to a breakfast that we had at our clinic and it was a big hit with everyone.  It can be prepared the night before you wish to cook it.  It's great for a Saturday morning brunch or winter evening meal with cheese grits and fruit.  My granddaughter, Brooke, loves for her Nana D to have prepared quiche in the refrigerator when she and her brother, Eli, come to stay with PawPaw on school breaks or holidays.  


l lb. Jimmy Dean pork sausage patties
8 eggs, beaten
salt & pepper to taste
2 cups milk
1 cup bread crumbs
2 cups shredded cheddar cheese
Mrs. Smith's (2) Deep Dish Pie Crusts

Brown sausage patties.  Drain, allow to cool.  Tear sausage patties apart or place in food chopper.
Place sausage pieces into a large bowl.  Add beaten eggs, salt, pepper, milk, bread crumbs, and cheese.  Stir together and then pour into 2 deep dish pie crusts. 

Bake at 350 degrees for 45-55 min.  Check center for doneness. 

You can cover the uncooked quiche and then place in the refrigerator overnight. It's ready to cook the following morning.  This is the way that I always prepare it.


Wednesday, January 5, 2011

Cream Cheese Pound Cake

Everybody loves a Pound Cake.  There are many different recipes for Pound Cakes but my favorite is a Cream Cheese Pound Cake.  I had tried several recipes without good results.  A friend, Patsy Watkins Stewart, that I worked with at an orthopedic clinic many years ago gave me her recipe and said if I would follow it exactly I would have a delicious cake.  She was so right!  When I share this recipe with others they always want to know if I really sift the cake flour 3 times and I really do.  My sister, Debra, and best friend, George Ann, look forward to a slice when they come for a visit.  George Ann loves the gooey edge that's known as a "sad streak"(it's another southern term).  Debra likes to take home a couple of slices to eat when she has her morning coffee.  My niece, Katie, has become a good baker and she was quite happy when she made a Cream Cheese Pound Cake for our Thanksgiving meal and it turned out just like her Aunt Dianne's. 

                                           Cream Cheese Pound Cake

3 cups Swans Down Cake Flour (sifted 3 times)
3 cups sugar
3 sticks Land O Lakes Real Butter, room temperature
8 oz. Philadelphia Cream Cheese, room temperature
6 eggs

Blend butter and cream cheese until mixed thoroughly.  Add sugar and beat until fluffy.  Slightly beat eggs in a separate bowl.  Add to butter and sugar and beat until it looks light and fluffy.  Add flour in 3 parts and mix thoroughly after each addition.  Pour into a large tube pan that has been coated with Pam spray.

Bake at 300 degrees for l hr. 30 min.   Allow to cool in tube pan for 10 min.  Place on cake plate. 

It can be difficult to find a large tube pan, especially a one piece tube pan that does not come apart.  I asked a friend who owns a hardware store to order one for me and the deal was that he would get a cake when I got the tube pan.  It was a deal!

Tuesday, January 4, 2011

Chicken Paprikash

This family recipe was given to me by one of my co-workers, Lisa Herman, about 15 years ago. The only addition that I made was the hot sauce.  My husband always loved to come home from work on Saturday morning and smell the onions being sauted in butter.  He knew that a pot of Chicken Paprikash was in the making and I'd be getting the bread machine out soon to make a loaf of bread.  At the onset of cool weather, Brent would always put in a request for Paprikash!  The middle of December brought some rather cold weather our way, so we had a Sunday lunch of Chicken Paprikash, homemade bread, and brownies.  It makes a large pot, so we know there will be some leftovers for our lunches and there are no complaints about that!  

It takes about 3 l/2 hours to make but it's well worth it.  It's not difficult just time consuming.

                                                       Chicken Paprikash
3 Tbsp. margarine
l large onion, chopped
4 large chicken breasts with skin
3 heaping Tbsp. of Hungarian Paprika
3 sweet banana peppers
3 tsp. salt
3 tsp. black pepper
l/2 cup of milk
2 heaping Tbsp. of self-rising flour
16 oz. sour cream
3 Tbsp. hot sauce
1 box or bag of Rotini spiral pasta
1 Tbsp. margarine
1 tsp. salt

Saute onion in margarine in a large stock pot.  Add chicken and cover with water.  Add salt, pepper, paprika, and banana peppers.  Bring to a boil, cover, and simmer on medium for two hours.  Remove the banana peppers and discard.  Remove chicken from stock pot.  Allow the chicken to cool and then remove the skin.  Tear the chicken apart and then return the chicken to the stock pot.  Add hot sauce and stir. 

In a separate bowl, stir together milk and flour to make a paste.  Add sour cream to this mixture and mix well.  Pour into stock pot.  This will slightly thicken the chicken and broth.  Return to a boil and then simmer for one hour.

In a separate boiler, bring water to a boil.  Add a tsp. of salt and a Tbsp. of butter.  Add Rotini spiral pasta.  Follow directions on box or bag for cook time.  Drain the pasta in a colander.

Pour the cooked pasta into the stock pot.  Stir. You are now ready to enjoy a delicious bowl of Chicken Paprikash.

I always serve this with homemade bread made in my bread machine.

You can usually find the Hungarian Paprika at Bruno's.  It's not available at all grocery stores.

Monday, January 3, 2011

Homemade Biscuits

After I learned to make homemade biscuits, I thought I had arrived as a cook!  My husband, Phillip, wanted me to learn to make "cat-head" biscuits like his Mother made. ("Cat-head" is a Southern term for biscuits the size of a cat's head!)  My mother-in-law always kept a flour bowl in her kitchen cabinet.  It was a large glass mixing bowl with flour and a sifter in it at all times.  She covered it with aluminum foil.  When she got ready to make biscuits, she just took the flour bowl out of her cabinet and made a well or hole in the center of the flour.  She added her Crisco shortening and buttermilk and worked the flour until she got the consistency that she wanted.  She did not have a recipe, so she estimated the amounts of her ingredients.  I took her estimates and worked with them until I could make the "cat-head" biscuits that my husband loves.

                                                    Homemade Biscuits

4 cups of Martha White self-rising flour
1 l/2 cups of Crisco shortening
2 cups of buttermilk

Melt 2 Tbsp. of shortening in a large iron skillet.  Sift flour in a large bowl.  Make a well or hole in the center of the flour.  Add shortening and buttermilk.  Use your hands to mix all together.  Pinch off a Tbsp. of dough.  Place into floured hands.  Roll the dough in your floured hands in the shape of a ball and until the dough is smooth.  Place in skillet.  After all of the biscuits have been added to the iron skillet, pat the biscuits down gently.  Your iron skillet will be full of biscuits.   Top each biscuit with a small amount of shortening.

Bake at 400 degrees for 23 min. or until golden brown.  Remove the iron skillet from the oven.  My skillet is quite heavy, so Phillip usually inverts the biscuits onto a plate for me.

Pioneer Country Gravy Mix is delicious with the biscuits as well as butter and homemade blackberry jelly made with blackberries from our fruit orchard.  In the winter, it was always a treat for Mrs. Herring's children and grandchildren to get an invite for a supper of homemade biscuits, tomato gravy, and ham.

Iron skillets can always be found at Cracker Barrel.  Another great source in our area is Porter Hardware in downtown Dothan, AL