Total Pageviews

Thursday, March 31, 2011

Chess Pie

Just a reminder that the Farmer's Daughters Market is tomorrow, April 1st.  Come join us at Dothan Nurseries on Montgomery Highway, across from Loftin's Wedding Center.  I will have plenty of Hot Pepper Jelly with samples to taste along with cream cheese and Ritz Crackers as well as Blackberry and Mayhaw Jelly.   I will also have Banana Nut Bread Muffins and Oatmeal Cinnamon Crispies cookies.  Wendy will be there with beautiful, fresh produce.  The Bread Lady will be there with cinnamon, orange, and wheat bread.  Bobbi Shelley from Shelley Catering will have delicious casseroles for sale with many of them pre-ordered.  Amanda will have trail mix and spiced pecans.  Susan will have biscotti and cream cheese pound cake.  You've just got to come see what else might be there waiting for you! 

Chess Pie has been my bestest friend GeorgeAnn's go to recipe for many years.  She makes it for her family for Thanksgiving and Christmas as well as just because.  I asked her if she baked it in a deep dish pie crust and she said a deep dish or two regular pie crusts but she did come clean and said that it usually worked out best in a deep dish for her because she ate enough of the pie filling that it looked skimpy in two regular crusts!  Our friendship compares to Lucy and Ethel of I Love Lucy and she is definitely Lucy and that makes me Ethel.  The lemon flavoring is optional, so I asked her if she put the lemon flavoring in her pie and she said if she has the lemon flavoring she puts it in and if she doesn't have it she leaves it out of the pie.  So that's her reasoning on the lemon flavoring!  Either way, it's a delicious pie. 

                                                        Chess Pie

1 stick butter
3 eggs
1 Tbsp. white vinegar
1 tsp. vanilla
1 cup sugar
2 Tbsp. cornmeal
1 tsp. lemon flavoring, optional

Cream butter and sugar.  Add all other ingredients and mix well.  Pour into a deep dish unbaked pie shell.  Bake at 325 degrees for 1 hr.

Wednesday, March 30, 2011

Cole Slaw

When I was growing up, it was a real treat for my Daddy to go to Kentucky Fried Chicken to get a bucket of chicken on Sunday after church.  I also liked the side dishes that came with the bucket of chicken, especially the cole slaw.  I had a friend to send me the site for famous recipes a long time ago and this recipe came from that site.  It was called KFC Cole Slaw and it certainly tastes like the slaw that I remember.  Try it and see what you think.  Do you remember your family sharing a bucket of chicken from KFC?

                                                           Cole Slaw

8 cups finely chopped cabbage
1/4 cup carrots, shredded
1/3 cup sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup milk
1/2 cup Hellmann's  mayonnaise
1/4 cup buttermilk
1 1/2 Tbsp. white vinegar
2 1/2 Tbsp. lemon juice

Cut cabbage and carrots into small pieces.  In a salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice.  Beat until smooth.  Add the cabbage and carrots.  Mix well.  Cover and refrigerate.

I have used a bag of slaw mix that you get from the produce section of your grocery store that already has the shredded cabbage and carrots and it works well for this.

Tuesday, March 29, 2011

Buttermilk Hush Puppies

Southern Living Magazine has been a favorite of mine for many years.  It has always been a great source for wonderful recipes and decorating ideas.  This recipe for Buttermilk Hush Puppies came from Southern Living.  When we began having fish fries and needed a good hush puppy recipe, I told Phillip that I had seen a recipe in Southern Living that I wanted to try.  We both really liked the recipe and it became the one that we always use.  It's light on the inside and crunchy on the outside.  As I have said before about other recipes, the buttermilk really gives it a good flavor.  Hush Puppies are not just for fish fries.  They are a good side dish for other meals, too.  I could make a meal off of hush puppies with a glass of sweet tea!  Spoken like a true southern girl! 

                                                     Buttermilk Hush Puppies

1 cup self-rising flour
1 cup Martha White self-rising white cornmeal mix
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
1 large onion, chopped
2 cups buttermilk
2 large eggs

Combine first 5 ingredients; stir in onion.

Whisk together buttermilk and eggs; add to flour mixture.

Pour oil to a depth of 3 inches in a dutch oven; heat to 300 degrees.  Drop batter by Tbsp. into oil; fry, in batches, 5 to 7 min. or until golden brown.  Drain on paper towels.

Monday, March 28, 2011

Salmon Croquettes (Patties)

My Mother and Daddy came over on Sunday.  They don't have a computer, so I let my Mother see a notebook that I have made with all of my recipe blogs that I have posted.  She asked if I was going to post Salmon Croquettes and I said that I was planning on posting her recipe in April but decided to go ahead with it since she was telling me that she had made Salmon Croquettes this past Friday and how much they enjoyed eating them.  She wanted to know if I wanted her recipe and I told her that I had been using her recipe for years!  When she gave me her recipe, it called for a can of salmon and you had to remove the skin and bones.  Now, I buy the package that is skinless and boneless.  I love how things continue to improve for the better.  

                                                     Salmon Croquettes

2 - 6 oz. pkgs. Chicken of the Sea Pink Salmon, Skinless & Boneless
2 Tbsp. J. T.  Pollard's White Fine Corn Meal
1 Tbsp. self-rising flour
2 eggs, beaten
1 tsp. salt

Stir all together.  If too wet to handle, add a small amount of cornmeal.  Spoon a Tbsp. into your hands and shape into a patty.  Heat cooking oil to 300 degrees.    Place in hot grease and cook until golden brown.  

I like to dip my patty in ketschup.  I always cook Cheese Grits to go with the Croquettes or Patties. 

Friday, March 25, 2011

Frosted Banana Bars

My mother-in-law was given this recipe by one of her friends, Melba Enfinger,  a number of years ago and she first tried it out on Phillip and me.  We always loved being taste testers for her!  I also asked her to be a taste tester for me, too .  If I found a new recipe, I always shared a taste with her and passed along the recipe if she wanted it.  You could almost bet if one of us had a good recipe the other one would have it, too.  We loved sharing our recipes with each other and anyone else who would like a copy.  I loved the combination of the moist banana cake with a cream cheese icing.  I think you'll like it, too.

                                                     Frosted Banana Bars

1/2 cup butter, room temperature
2 cups sugar
3 eggs
1 1/2 cups ripe bananas, mashed
2 cups self-rising flour
1 tsp. vanilla

In a bowl, cream butter and sugar.  Beat in eggs, bananas, and vanilla.  Add flour and mix well.  Pour into a greased 11 X 15 baking dish.  Bake at 350 degrees for 25 min. or until done.  Allow to cool and then frost.

Frosting

8 oz. pkg. Philadelphia Cream Cheese, room temperature
1/2 cup butter, room temperature
4 cups powdered sugar, sifted
2 tsp. vanilla
1/2 cup chopped pecans

Cream butter and cream cheese.  Add sugar and mix well.  Add vanilla.  Stir in chopped pecans.  Spread over cake.

Refrigerate.

Thursday, March 24, 2011

Grilled Cheese Sandwiches

I, along with everyone else in Houston County and the surrounding areas, anticipated the opening of Publix grocery stores in Dothan.  We all had shopped at them in other towns and could not wait to have one to shop at in our area.  My sister, Debra, has shopped at Publix for years in Tallahassee and was excited for me to have one to shop at.  After it had been open for several weeks, she asked me if I had bought any White Mountain Bread from the Bakery at Publix.  When I told her that I had not, she said that I had to buy some to make grilled cheese sandwiches.  She said it makes the best grilled cheese sandwiches and she was right.  Go to the Bakery at Publix and buy a loaf of White Mountain Bread.  It has the white flour on top of the loaf.  If it is not already sliced, just ask and they will be glad to slice it for you. 

                                                        Grilled Cheese Sandwiches

Loaf of White Mountain Bread from Publix
Velveeta Slices
Butter

Heat griddle to 350 degrees.  Add butter.  Place a couple of slices of bread in butter.  Place one or two slices of cheese on the bread, depending on the size of the sliced bread, in the butter and cover with a second slice of bread.  After a few minutes, flip over sandwich to brown on the opposite side.  You will need to add additional butter, so that both sides cook in the butter.   After the cheese has melted and the bread is browned, you are ready to enjoy your sandich. 

The bread cooks up a little crunchy and I think it makes a really good cheese sandwich.   Thanks, sister, for suggesting we try White Mountain Bread for grilled cheese sandwiches. 

Wednesday, March 23, 2011

Rice Krispie Treats

Whether you are a little kid or big kid, we all love our Rice Krispie Treats!  When I was growing up, my Mom would make them and I remember having them at school, too.  I made them for Brent and Phillip and they never lasted long.  I have learned from experience to put recipes that you would normally find on a package in your recipe book.  I got ready to make Blackberry Jelly and got out my box of Sure Jell expecting to find the recipe in the box pamplet and they listed every recipe for berries, except for blackberry jelly.  I called my mother-in-law and she knew the recipe by heart.  If you depend on M & M's (cookies), Sure Jell (jellies), Marshmallow Creme (fudge), Rice Krispies Cereal (rice krispie treats), etc., for your recipes, remember to write the recipe in your recipe book and you'll always have it when you get ready to make it.

                                                       Rice Krispie Treats

3 Tbsp. butter
10 1/2 oz. pkg. miniature marshmallows
6 cups Rice Krispies Cereal

Melt butter in a large saucepan over low heat.  Add marshmallows.  Stir until melted and mixture is smooth.  Remove from heat.  Immediately add cereal; mix lightly until well coated.  Press firmly into lightly greased 13 X 9 X 2 pan.  Cool completely; cut into squares.

Tuesday, March 22, 2011

Fried Cornbread

When you cook and serve peas or butterbeans, you've got to have Fried Cornbread to eat with them.  I took my mother-in-law's recipe but changed the shape of the cornbread.  She would always shape her cornbread like a log and I prefer a crunchy flat patty.  Phillip came up with a way to get the shape that we wanted.  I had bought for him a large pancake flipper several years ago when I was in Savannah.  He sprays the backside of the flipper with Pam Spray and then places a Tbsp. of cornbread batter on the backside of the flipper.  The cornbread batter slides off easily into the hot grease.  It cooks into a crunchy flat patty.  I think the buttermilk gives it the best flavor!

                                                            Fried Cornbread

1 cup Pollard's Fine Corn Meal
1 tsp. salt
1/4 tsp. baking soda
1 cup buttermilk

Stir all of the above together.  If too stiff, add a few drops of buttermilk.  If too thin, add a small amount of corn meal.  You do not want the batter to be thick if you want a crunchy flat patty.  Fry in hot grease until golden brown.

Monday, March 21, 2011

Braised Pork Chops

Sunday was the first day of Spring!  Our fruit orchard certainly shows sure signs of Spring.  There are mayhaws on the mayhaw trees and peaches on the peach trees.  The fig tree has leaves and I had always been told that when the fig tree starts sprouting leaves that spring is here.  I did not know until recently that this was actually biblical.  We have white irises blooming and our dogwood tree has blooms that are almost snow white.  Phillip planted watermelon, cantaloupe, and okra seeds as well as cucumber plants last week.  I helped him over the weekend plant tomato and pepper plants.  The potato plants have popped up, so we should have new potatoes by early May.   It's actually 80 degrees, so everything will be growing.  

Sandra Lawson gave me her recipe for Braised Pork Chops when we worked together.  I cherish recipes from folkes that gave them to me and are no longer with us like Sandra.  Don't wait until it's too late to get favorite family recipes from Grandmothers, Moms or dear Aunts.   I am thankful that I spent time in the kitchen with my mother-in-law and have her wonderful recipes as well as learned her ways in the kitchen before Alzheimer's took her ability to cook.   

                                                    Braised Pork Chops

6 - 8 lean pork chops, boneless
1/3 cup self-rising flour
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. garlic salt
2 cans of Cream of Chicken Soup
Crisco oil

Coat pork chops with mixture of flour, salt, dry mustard, and garlic salt.  Pour enough Crisco Oil into skillet to cover the bottom of a large skillet.  Brown pork chops on both sides in hot oil in skillet.  Put pork chops in slow cooker.  Add chicken soup.  Cover and cook on low for 6 - 8 hours.  Serve with steamed rice.

Friday, March 18, 2011

Pecan Roll

The Herring family from children to great grandchildren all love Memaw's Pecan Roll.  On Christmas Eve as the family was sitting down for a Christmas Eve feast, Phillip would take the Pecan Roll out of the freezer to allow it to soften.  By the time the meal was over, the Pecan Roll was soft enough that Phillip would cut the entire Pecan Roll into slices.  He would then place the sliced Pecan Roll on the table height bar in Memaw's kitchen.   Big hands and little hands were continuously coming by for a slice of Pecan Roll.  This is a memory that we will always cherish.

                                                                Pecan Roll

1 box or 3 sleeves of Nabisco Honey Made Honey Grahams
1 can Eagle Brand Milk
1 cup chopped pecans

Place one sleeve of Graham crackers in a  gallon zip-loc bag.  Use a rolling pin to crush the graham crackers.  Repeat with the other two sleeves of Graham crackers.  Pour crushed Graham crackers into a large bowl.  Add Eagle Brand Milk and chopped pecans.  Use your hands to mix well.  After mixing well, shape mixture into a log.  You will need to work with the mixture until you get the size and shape that you want.  I usually make two logs.  Wrap log in aluminum foil and place in freezer. 
Remove the Pecan Roll from the freezer at least 30 min. before you wish to serve it.  It will be easier to slice.   Phillip usually slices the entire Pecan Roll the first time that we serve it.  He places the leftovers into a container that can go into the freezer and we can then remove one piece at the time.

I make two Pecan Logs - one for us and one to share with Brent and his family.

Thursday, March 17, 2011

Toasted Pecans

I began cooking Toasted Pecans for wedding and baby showers.  They are wonderful with petit fors and fruit.  They're also a delicious snack with a glass of sweet tea.  I'm speaking from experience!
Most recently, I made them for the Spring Brunch that I prepared for Good Taste Magazine.  The issue will be out soon and I can't wait to see the pictures.  I'll let ya'll know when the spring issue is available.

                                                             Toasted Pecans

2 Tbsp. butter
1/2 tsp. Season-All Salt
Dash of hot sauce
1 - lb. pecan halves (4 cups)
3 Tbsp. Worcestershire Sauce

Put butter, Season-All Salt, and hot sauce in an 11 X 13 baking dish.  Place in a 300 degree oven until butter melts.  Add pecans, stirring until all are butter coated.  Bake for about 20 min.; stirring occasionally.  Sprinkle with Worcestershire Sauce, stir again, and continue baking another 15 min. or until crisp.

Allow to cool and then store in an airtight container.

Wednesday, March 16, 2011

Grape Salad

The first time that I had Grape Salad was when a young lady was trying to get her start in catering and brought lunch for several of us at the Clinic.  She provided chicken salad, Grape Salad, and strawberries.  I had never eaten grapes this way but went in search of a recipe, so that I could make it for my family.  Phillip would call this a girl recipe and I would tend to agree.  Girls do love their chicken salad and fruit.  I always enjoy meeting a girlfriend at The Basket Case in Dothan and enjoying chicken salad, fruit, and a poppyseed muffin with cream. 

                                                         Grape Salad 

2 - 8 oz. Philadelphia Cream Cheese, room temperature
16 oz. sour cream
1 cup granulated sugar
1/2 cup brown sugar
1 tsp. vanilla extract
1 cup chopped pecans
8 cups seedless grapes

Mix cream cheese and sour cream together.  Add granulated sugar, vanilla, and 1/4 cup pecans.  Fold in grapes.

Topping: 

1/2 cup brown sugar
3/4 cup chopped pecans.

Chop pecans finely and mix with sugar.  Sprinkle over top.

Refrigerate.

Tuesday, March 15, 2011

Hamburger Soup

My mother always made a pot of homemade vegetable soup using beef stew.  We have tweeked her recipe somewhat and changed the meat to ground chuck.  I have added sweet banana peppers from our garden.  When you have as many peppers as we do, you begin to experiment with some of your recipes.  The white peas in the recipe are fresh peas that we put in the freezer.  This is a simple soup but one that we really like.  Enjoy a bowl of soup with Saltine or Ritz crackers or a grilled cheese sandwich.

                                                             Hamburger Soup

3 lbs. ground chuck
1 large chopped onion
1 - 15 1/4 oz. can whole kernel corn, drained
1 - 14.5 oz. can diced new potatoes, drained
6 - 14.5 oz. cans petite diced tomatoes with liquid
3 sweet banana peppers
1 pint white peas
1 Tbsp. pepper
1 Tbsp. salt

Place ground chuck in a dutch oven or large saucepan.  Add chopped onion.  Press down on meat with a fork while cooking to break into small pieces.  Cook meat until done and then drain.  Add the rest of the ingredients to the ground chuck.  Bring to a boil and then simmer for a couple of hours.  Remove the banana peppers and discard. 

Monday, March 14, 2011

Chocolate Pie

It was always a treat to arrive at Mrs. Herring's house after church on Sunday and find her in the kitchen finishing up a Chocolate Pie for dessert.  For her large family, she would always cook two pies.  She would bake a deep dish pie shell and then fill it with the thick chocolate filling.  She would then make a meringue and pile it up high for the topping.  By the time that we finished the wonderful spread that she had cooked for all of us, the Chocolate Pie would still be warm when we would cut into a slice.  My, oh my, it was so good!  Phillip remembered that his grandmother made the pie a little different than his mother.  Instead of a meringue topping, she would top her pie with a crust.  This is the way that I make a Chocolate Pie for my family.  I do not make homemade crusts but use two Mrs. Smith  Deep Dish Pie Shells.  As we were eating Chocolate Pie for dessert this past Saturday, Brent said that he recently attended an inservice and they were asked to give their name and their favorite dessert.  He said that almost everyone before him said that their favorite dessert was Creme Brulee He said he gave his name and said that he was a country boy and his favorite dessert was Chocolate Pie.  He made his Momma proud!

                                                               Chocolate Pie

3 heaping Tbsp. self-rising flour
3 Tbsp. Hershey's Cocoa
1 cup sugar
2 egg yolks
2 cups milk
2 Tbsp. butter
1 tsp. vanilla extract
2 - 9 inch Mrs. Smith Deep Dish Pie Shells

Follow baking instructions on pkg. and bake one pie crust and set aside.

Stir together flour, cocoa, and sugar.  Mix slightly beaten egg yolks with milk.  Add to cocoa mixture.  Pour into a saucepan.  Cook over medium heat and stir constantly until it thickens.  Remove from heat and add butter and vanilla.  Pour into baked pie crust.  Top with the second uncooked pie crust and pinch together edges.  Bake until top crust is slightly brown, again following pkg. baking instructions.

Friday, March 11, 2011

Easy Day Chocolate Cake

One of our nurses, Terri,  brought this cake for a clinic lunch and said that it was one of her family's favorite cakes.  She said it was easy to make and her large family loved it.  I was still a young cook and a recipe with that many ingredients intimidated me.  When I got in the kitchen one evening to make it, I was a little overwhelmed with all that it took to get this cake to the oven to bake but it's worth it.  I'm older now and have baked many cakes so.........  Don't be  scared!  You can do it!

                                                       Easy Day Chocolate Cake

2 cups all purpose flour
2 cups sugar
1 cup butter
3 Tbsp. cocoa
1 cup water
1/2 cup buttermilk
1 tsp. baking soda
2 eggs, slightly beaten
1 tsp. vanilla

Combine flour and sugar.  Set aside.  Combine butter, cocoa, and water in a boiler and bring to a boil.  Add this to the flour mixture and stir well by hand.  Combine buttermilk, soda, eggs, and vanilla and add to flour mixture.  Stir well by hand.  Spoon batter into a greased and floured 13 X 9 in. pan.  Bake at 350 degrees for 25 min.

Frosting:

1/2 cup butter
1/4 cup cocoa
1/4 cup plus 2 Tbsp. milk
1 box powdered sugar
1 tsp. vanilla extract
1 cup chopped pecans

Melt butter in a medium saucepan.  Add cocoa and milk.  Bring this to a boil.  Remove from heat and add powdered sugar, vanilla, and pecans.  Beat by hand until well blended.  Spread on cake.

Thursday, March 10, 2011

Apple Salad

This is my Mother's recipe.  She loves fruit and came up with this combination for a salad.  She always serves it with our Thanksgiving and Christmas meals. When I'd arrive at my parent's house before the holiday meals, I always knew that I could help by peeling apples and putting together this salad for her.  She makes it quite often for herself and Dad to have all through the year.

                                                         Apple Salad

2 apples 
1 banana
1/2 cup chopped pecans
2 Tbsp. mayonnaise

Peel apples and cut into cubes.  Peel banana and cut into small pieces.  Place in a medium bowl.  Add pecans and mayonnaise.  Stir all together. 

Refrigerate.

Wednesday, March 9, 2011

Spinach Dip

I began making spinach dip for bridal showers for our nephews and their fiances.  It can be made and placed in an Hawaiian Bread bowl or a pretty bowl.   You can buy an Hawaiian Bread Loaf at your favorite grocery store.  To create an Hawaiian Bread bowl, scoop out the bread in the middle and leave an edge that's thick enough that it will stand.  You can now fill it with Spinach Dip.  You can tear off a piece of the Hawaiian Bread for dipping or use Frito Scoops.    The Spinach Dip is liked so much by our family that I always made it for the Herring Family 4th of July BBQ's, too.

                                                                  Spinach Dip

1 - 10 oz. pkg. frozen chopped spinach, thawed & drained
1 - 16 oz. sour cream
1 cup Helllman's mayonnaise
1 pkg. Knorr Vegetable Soup, Dip & Recipe Mix
1 - 8 oz. can water chestnuts, drained & chopped
3 green onions, chopped

In a medium bowl, stir spinach, sour cream, mayonnaise, soup mix, water chestnuts, & green onions until well mixed.  Cover; chill for 2 hrs. to blend flavors

Stir well before serving.  If desired, spoon into round bread bowl.  Serve with Frito Scoops.

To thaw spinach, I place it in a bowl.  As it thaws, there is a good amount of water.  I use paper towels to soak up the water.  I press down on the spinach with a paper towel and the towel absorbs the water.  You will have to do this several times.
 

Tuesday, March 8, 2011

Peanut Butter Cake

This recipe was created by my Mother-in-Law many years ago and it became a family favorite.  The addition of ripe bananas made the cake batter so moist and tasty.  The peanut butter frosting complimented the cake layers.  I think she created this recipe for the National Peanut Festival Recipe Contest but I don't ever remember her actually entering it.  I certainly think she deserves a blue ribbon!  There was a number of years that she would bake this cake for my birthday.  She has certainly given all of her family many wonderful memories.

                                                     Peanut Butter Cake

2 boxes Duncan Hines Butter Recipe Golden Cake Mix
6 large eggs
1 1/3 cups water
1 cup butter
4 ripe bananas, mashed

Preheat oven to 350 degrees.  Soften butter to room temperature.  Spray four 9 inch cake pans with Pam Spray.  Blend dry mix, water, butter, eggs, and mashed bananas in a large bowl at low speed until moistened.  Beat at medium speed for 4 min.  Pour batter into cake pans and bake immediately.  Check for doneness after baking for 25 min.  You will want your layers to be golden brown.  Do not overbake your layers.  Allow layers to cool before frosting.

Frosting:

1 box powdered sugar
1 stick butter, room temperature
8 oz. Philadelphia Cream Cheese, room temperature
1 cup Jif Creamy Peanut Butter
1 tsp. vanilla extract

Sift sugar.  Add butter and cream cheese and mix well.  Then add peanut butter and vanilla and continue to mix.  If too stiff, add a couple of drops of milk.  Place frosting between layers and on sides and top of cake. 

Monday, March 7, 2011

Chicken Tenders with Honey Mustard

The Farmer's Daughters Market was a big success this past Friday, March 4th, at Dothan Nurseries.  If you missed it, don't worry.  We'll be there every Friday in April and May,  beginning on April  1st.  We were set up among all of the beauty at the nursery.  Flowers were beginning to bloom and the displays were lovely.  I can only imagine what a difference a month will make in the blooming of the plants and the additional of a multitude of bedding plants.  My hot pepper jelly was a delight to all who had a taste on a Ritz cracker with cream cheese.  I sold out and  I will certainly have lots of jars of hot pepper jelly in April as I anticipate the many customers who will want more!  The Bread Lady sold out of all of her homemade bread as well as Susan's miniature cream cheese pound cakes and biscotti and Amanda's trail mix and spiced pecans.  Shelley's Catering sold all of her frozen casseroles with many of her casseroles pre-ordered.  Cheese Straws went quick, too.   Wendy's produce was beautiful - cabbage, sweet potatoes, several types of lettuce, and tomatoes that were gone so fast as no one could believe they were getting a "real" tomato that was grown in a hoop house.  Bring your market bag and take home some local grown produce and local baked treats.  See ya in April.

We love our Chicken Tenders all year long but we also have a football tradition.  We eat Chicken Tenders every Saturday when College Football begins and we watch our Alabama Crimson Tide.  We began this when Brent was a teenager and it's a tradition we still continue.  Roll Tide!

I buy frozen chicken tenderloins for my chicken tenders.  They are not breaded.   I usually take 6 to 8 chicken tenderloins out of the bag to cook for just Phillip & me.  I allow them to partially thaw and then cut each piece of chicken into 3 pieces, removing the white tendon and discarding.  I then place the cut up chicken into a bowl and cover all of the chicken with buttermilk.  I allow it to soak in the buttermilk for one hour.  I place 3 cups of self-rising flour into a separate bowl and add a Tbsp. of salt.  Stir together.  I remove one piece of chicken at a time from the buttermilk and place into the bowl of flour.  I completely cover the piece of chicken with flour by turning it over several times in the flour, shake off excess flour, and then place on a pie plate.  I continue this until I have all of the pieces of chicken coated in flour.  I have a large iron kettle that I fill half full with Crisco oil.  I heat the oil to 300 degrees.  When the temperature reaches 300 degrees, I add the chicken pieces to the hot oil one piece at a time until I have 1/2 of all of the pieces in the hot oil. I will have two cookings of chicken pieces.  I turn the chicken pieces over several times while cooking until they are golden brown.  You will need to watch the temperature of the oil and not let it get above 300 degrees.  You can control this by turning down the heat of your stove eye, if necessary.   I remove the golden brown chicken from the hot oil and place on a platter.  I like to eat chicken tenders with honey mustard.

For many years, I made my own Honey Mustard and the following is the recipe that I used to make it by.  This will keep in the refrigerator for a month or two.  Since I have found O'Charley's Honey Mustard at Wal-Mart, I now buy it instead of making my own as the taste is very similar.  

Honey Mustard   

1 cup yellow mustard
2 cups mayonnaise
1/2 cup honey
1 tbsp. minced garlic, optional

Blend all together.  Keep refrigerated.    

Friday, March 4, 2011

Bakeless Banana Pudding

Growing up, the only Banana Pudding that I ever had was the traditional cooked Banana Pudding that my mother cooked.  This, too, was the way that Phillip's Mom made Banana Pudding.  Phillip's Mother always cooked Sunday dinner for her entire family.  We were all a happy bunch when we arrived at her house for lunch after going to church.  She would be in full swing finishing her lunch when we got there.  It wouldn't be long and there would be a spread of food put on her large dining room table.  One of the nurses that she worked with at the Medical Center gave her a recipe for a Bakeless Banana Pudding and she was anxious for all of us to try it.  She tended to spoil us a little bit.  One end of the Bakeless Banana Pudding did not have any bananas as Randy, one of the grandsons, and I do not like bananas in our Banana Pudding!  We all agreed that this was a tasty Banana Pudding.  How could it not be with cream cheese and Eagle Brand Milk in it?  It does not take the place of the traditional Banana Pudding but you'll want to keep the recipe and make it again.

                                                    Bakeless Banana Pudding

1 - 8 oz. Philadelphia Cream Cheese, room temperature
1 - 15 oz. Eagle Brand Milk
1 large Instant Vanilla Pudding Mix
3 cups milk
1 - 9 oz. Cool Whip (l/2 in pudding & 1//2 on top)
1 box Nilla Vanilla Wafers
8 bananas, sliced

With a mixer, cream the cream cheese.  Add Eagle Brand Milk and mix.  Mix pudding mix and milk together.  Add to cream cheese mixture and blend.  Stir in Cool Whip.  Add bananas.  Layer in bowl with vanilla wafers.  Top with Cool Whip.

Chill 2 hrs. before serving.  Keep refrigerated.

Thursday, March 3, 2011

Broccoli Casserole

I am participating in the Farmer's Daughters Market at Dothan Nurseries.  It is held the first Friday of each month during January, February, and March.  In April and May, the Market will be every Friday.  I will be there to sell my jellies.  I will be selling Blackberry Jelly, Mayhaw Jelly, Pear Honey, Strawberry Figs, and Hot Pepper Jelly.  The Bread Lady will be there selling her breads and I can tell you her Cinnamon Bread is a delight.  Wendy's Produce will have fresh sweet potatoes, lettuce, broccoli, and other fresh produce and jellies.  Amanda had spiced pecans and trail mix and Susan had delicious pound cake last month.  There was some lovely woodwork, frozen casseroles, and satsuma marmalade.  If you're in the Dothan area, come see what's going on at the Farmer's Daughters Market on Friday, March 4th, from 9:00 a.m. to 12:30 p.m. at Dothan Nurseries on Montgomery Highway, across from Loftin's.

I love broccoli and cheese together.  For me, the broccoli has to be cut up into small pieces, whether it's for a casserole or for a salad.  I first tried this casserole at a Clinic lunch many years ago and liked it so much that I brought home the recipe and added it to my recipe collection.  I hope you will make this recipe for your family and see if you think it's a keeper, too.

                                                         Broccoli Casserole

1 - 16 oz. pkg. frozen chopped broccoli
1/4 stick margarine, melted
1/2 lb. Velveeta, melted
1/4 lb. Ritz crackers, crushed
1/2 stick margarine, melted

Cook and then drain broccoli.  Add 1/4 stick margarine and Velveeta.  Stir until Velveeta is melted.  Pour into a buttered casserole dish.  Spread crackers over top and pour melted margarine over crackers.  Bake at 350 degrees uncovered for 20 - 30 minutes.

Wednesday, March 2, 2011

Mashed Potatoes

I thought since I had ended the recipe for Chicken Fried Steak with the suggestion that you need mashed potatoes to go with the gravy that today would be a good time to give you my recipe for mashed potatoes.  A good way to calculate how many potatoes you will need to cook is to cook one potato for each person that you will be serving.  If you don't already have a potato peeler, let me suggest that you add one to your kitchen.  It makes peeling potatoes so much easier and quicker.  I'll go ahead and warn you that my mashed potatoes are loaded with calories!  They sure do taste good, though.  I believe Paula Deen would love 'em.

                                                     Mashed Potatoes

5 medium to large potatoes
1/2 tsp. salt
1 stick of margarine
1/4 cup milk
3 heaping Tbsp. of mayonnaise
salt & pepper to taste

Peel potatoes.  Wash the potatoes and then cut them into cubes.  Place the cut-up potatoes into a boiler, cover with water, and add 1/2 tsp. salt.  Bring the potatoes to a boil and then cook on medium for 40 minutes.  Remove one of the potatoes and check for doneness.  The potatoes should be soft.  Pour the potatoes into a colander and drain.  Return the potatoes to the boiler that they cooked in.  Add margarine and mash the potatoes with a potato masher.  Next, add milk, mayonnaise, salt & pepper to taste.  I use an electric mixer to whip the potatoes.  Pour into a pretty bowl and serve with Chicken Fried Steak, Fried Chicken, Tamale Pie, Pork Chops or the dish of your choice.  Mashed potatoes are a good side dish.  Amen.

Tuesday, March 1, 2011

Chicken Fried Steak

The key to tender cube steak is buying a lean cut.  Our butcher at Cottonwood IGA, Ed Harmon, always uses lean round steak for cube steak.  There are many recipes for Chicken Fried Steak and if you are eating at a restaurant you will usually be given a choice of white or brown gravy.  This is another Southern comfort food.

                                                       Chicken Fried Steak

4 - 4 oz. cube steaks
1/4 tsp. salt
1/4 tsp. pepper
1 1/4 cups self-rising flour, divided
2 tsp. salt, divided
1 1/2 tsp. pepper, divided
4 3/4 cups milk, divided
2 large eggs
3 1/2 cups cooking oil

Sprinkle salt & pepper evenly over steaks, set aside.  Combine 1 cup flour, 1 tsp. salt, and 1/2 tsp. black pepper.  Whisk together 3/4 cup milk and eggs.  Dredge steaks in flour mixture, dip in milk mixture, and dredge again in flour mixture.  

Pour oil into a skillet.  Heat oil to 300 degrees.  Fry steaks for 10 minutes and then turn and fry for 5 more minutes or until golden brown.  It's time to turn the steak when you see juice oozing out of the the top.  

Carefully drain the hot oil, reserving 1 Tbsp. drippings in skillet.  Whisk together remaining 1/4 cup flour, 1 tsp. salt, 1 tsp. pepper, and 4 cups of milk.  Pour mixture into reserved drippings in skillet; cook over medium high heat, whisking constantly, 10 to 12 minutes, or until thickened.  Serve gravy with steaks and mashed potatoes.