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Wednesday, February 29, 2012

Cream 40 White Peas


Cream 40 White Peas

We dearly love our fresh vegetables in the summertime.  We always try to get the first pickings from our local produce stand, Wells Produce.  I usually take a week's vacation the end of May or first of June.  I have a sweet memory of my mother-in-law.  She would always get her hair fixed on Friday.  She would then go by the produce stand and check to see if the peas or butterbeans had been picked.  If she liked what she saw, she would get a couple of hampers.  She would see us sitting on our porch as she came by and stop to show us her peas or butterbeans.  She would tell us that we needed to get over there and get our peas or butterbeans before they were all gone.  She wanted us to have the best, too.  Peas, fried cornbread, and sweet tea.  So good!

When I am ready to cook a pint of peas, I remove a bag from the freezer.  I place the frozen peas that I have removed from the bag into a boiler and then fill the boiler half full of water.  I add a tsp. of salt and 2 Tbsp. of Mazola corn oil.  I bring the peas to a boil and then reduce the heat to medium and cover with a lid.  I cook the peas for 40 min.  They are just done and not overcooked.  

Tuesday, February 28, 2012

Perfect Scrambled Eggs


Perfect Scrambled Eggs

I have always liked the scrambled eggs that I eat at restaurants more than the scrambled eggs that I have cooked at home.  Well, my husband, Phillip, has become the scrambled egg cooker at our house and has perfected his recipe.  I am sharing his recipe for Perfect Scrambled Eggs.  This is the way that I enjoy scrambled eggs and I am delighted that he cooks them just for me.


Perfect Scrambled Eggs

6 eggs, beaten
1/4 stick of butter, cut into pieces

Place butter into iron skillet.  Heat to medium high.  Allow butter to completely melt.  Make sure that the butter covers the bottom of the skillet evenly.  Whip eggs with a fork.  When you see the butter bubbling in the skillet, it is time to pour in the eggs.  Let eggs sit momentarily in the pan until you see the eggs begin to set.   Stir eggs to scramble the eggs.  When the eggs begin to solidify, remove from heat, and plate the eggs.  The eggs will be scrambled soft.  Salt and pepper to taste.   






Monday, February 27, 2012

Tamale Pie

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.  She has cooked this for her family for over 50 years and I have been cooking it for my family for over 35 years.  Mother always cooked mashed potatoes and colored butterbeans as side dishes to go with the Tamale Pie.  So good!

Tamale Pie

2 lbs. 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,l 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
1/2 cup of Martha White self-rising flour
1 egg, beaten
1/2 tsp. of salt
1 cup of milk

Stir the above ingredients together.  Add enough milk to make a thin batter.  I start with 1 cup of milk and continue to add milk until I get a thin consistency.  Spread a thin layer of cornbread over the meat mixture and then bake.



Friday, February 24, 2012

Buttermilk Batter-Fried Onion Rings

Buttermilk Batter-Fried Onion Rings

I have always loved onion rings.  I had this recipe for Buttermilk Batter-Fried Onion Rings in my recipe box for a very long time.  I had found the recipe in Southern Living Magazine and placed it in my recipe box to try one day.  It's always a treat when a recipe gives you a good end result...........delicious onion rings cooked in your own kitchen!

Buttermilk Batter-Fried Onion Rings

2 large onions - Vidalia onions, if available
1 cup all-purpose flour
2 cups buttermilk
1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. salt
Peanut Oil

Cut onions into 1/2 inch slices and separate into rings.  Set aside.

Whisk together flour and next 4 ingredients until smooth.

Pour oil to a depth of 2 inches into a dutch oven; heat to 300 degrees.

Dip onion rings in batter, coating well.  Fry, a few rings at a time, until golden brown.  Drain on paper towels.  Serve immediately.

Delicious dipped in ranch dressing.

Thursday, February 23, 2012

Steamed Rice


Steamed Rice

Steamed rice can be a side dish or developed into a main dish.  We have cooked enough rice at our house that we have learned how to have a perfect boiler of rice each time that we cook it.  It helps that we have had input from my Mother.  For our lunch this past Sunday, Phillip cooked 2 cups of rice in 5 cups of water.  The rice was perfect and went so well with the country fried pork chops and gravy.  After following this recipe, I hope your rice always comes out perfect, too.

Steamed Rice

5 cups of water
2 cups of rice
1 tsp. salt
1/2 stick of butter

Bring 5 cups of water to a boil in a large boiler.  Add rice, salt, and butter.  For the first 5 minutes, stir several times.  Next, reduce the heat to low.  Cover with a lid and set a timer for 20 min.  Your rice should be done when the timer alarms.  I always remove a spoonful of rice and check to be certain that the rice is done.

Wednesday, February 22, 2012

Country Fried Pork Chops and Gravy

Country Fried Pork Chops and Gravy

Phillip and I got up at 5:00 a.m. this past Sunday morning to prepare Country Fried Pork Chops and Gravy.  We wanted the pork chops to cook in the crock pot for at least six hours on high to tenderize the pork chops.  Brent and his family were coming for lunch and we knew the pork chops would be their best if they cooked until our 1:00 lunch.  As you can see in the picture, the pork chop is so tender that it pulls apart with a fork.  This recipe can be added to your Southern Comfort section of your recipe collection.  It's Phillip's creation and I get out of his way when he's preparing it for us.  He also prepared the rice but I did prepare the fried okra, white peas, yeast rolls, and Chocolate Pie.  His Mom always did say that we are a good team and I agree with her.

Country Fried Pork Chops and Gravy

8 boneless, thick cut pork chops
1 large onion, chopped
1/2 cup of Crisco Oil
2 tsp. salt
2 tsp. pepper
2 cups Martha White self-rising flour

Trim pork chops of any fat, if desired.  Rinse pork chops.  Combine flour, salt, and pepper.  Dredge pork chops in flour.  Cover completely with flour.  Heat oil in iron skillet to medium.  Place 4 pork chops in skillet.  Brown on each side and then place on platter lined with a paper towel for drainage.  Repeat process with next 4 pork chops.  Reduce heat to medium low, add chopped onions; stir and cook onions until clear.  Add the rest of the flour mixture that you used for the pork chops to the skillet.  You want this mixture of flour, oil, and onions to be thick.  If not thick enough, add additional flour.  You will need a large amount of gravy to cover and cook the pork chops in.  Move this thick mixture out of the skillet into a large pot such as a dutch oven.  Begin adding warm water, stirring quickly with a whisk, over medium heat.  The gravy will thicken quickly and you will need additional water.  Stir often with a whisk.  You will add water until you get the gravy to a creamy consistency.  Reduce heat to medium low and continue to cook for at least 10 to 15 minutes to be certain you do not need additional water to keep the creamy consistency.  Pour half of the gravy into the crock pot.  Add pork chops.  Pour the rest of the gravy over the pork chops.  This keeps the pork chops from sticking to the sides and bottom of the crock pot.  Do not stir and do not remove the lid of the crock pot during the cooking time.  Cook on high setting for 6 hours.  Serve with steamed rice.

Monday, February 20, 2012

Computer Problems!

My computer would not start this weekend, so I could not blog any recipes for this week.  It's at the repair shop now and hopefully will be repaired soon and I will be back to blogging. 

Thank you for your patience.

Dianne

Friday, February 17, 2012

Salmon Croquettes (Patties)


Salmon Croquettes (Patties)

When I was growing up, my mother would buy a can of salmon with the skin and bones.  She would have to pick through the salmon very carefully to remove all of the bones and skin.  I am so thankful that you no longer have to do that, even though my mother still does.  This is my mother's recipe for Salmon Patties. 

We either cook home fries or cheese grits to go with our Salmon Patties.  It's a quick and easy supper that's delicious to us.  Don't forget the ketschup for dipping.


Salmon Croquettes (Patties)

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.  



Thursday, February 16, 2012

Pancakes


Pancakes

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

Pancakes

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.  I usually cook two pancakes at a time, so I first add butter to the griddle before heating to 350 degrees.  Ladle batter onto griddle.  I then squeeze butter on top of the pancakes as they are cooking, so that there will be butter on the side that will soon be flipped onto the griddle.  Flip pancakes when bubbles appear.  Cook until golden brown. 

The pancakes are wonderful served with Flo N Gold Cane Syrup or your favorite syrup. 

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

Wednesday, February 15, 2012

Pork Center Cut Loin Filet


Pork Center Cut Loin Filet

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

I now purchase a Hormel Pork Center Cut Loin Filet (Original) to cook.  I remove it from the packaging, place it in a pyrex dish, and cover the dish with aluminum foil.  The pork loin is frozen when I begin.  I bake it at 300 degrees for 3 to 3 1/2 hours.  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 use two forks to pull the pork apart 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 for pork loin sandwiches.   We smear the bread with mayonnaise and then add a pile of shredded pork.  We add some Lays Chips to our plates and commence to eating.  It's such a good sandwich.  We place the leftovers in the refrigerator in an airtight container.   We will have another meal of BBQ sandwiches in a day or two when we add BullsEye Original BBQ sauce to the shredded pork.

Tuesday, February 14, 2012

Valentine Brownies

Valentine Brownies

Valentine Brownies have been a part of our Valentine's Day celebration for a very long time.    We always have a Betty Crocker Supreme Brownie mix at our house, so this is what I would make for Phillip and Brent in a 9 inch heart shaped pan.  I would follow the box directions for the brownies.  After baking, I would remove the brownie from the pan and place it on a doilie on a plate and allow it to cool.  I would then place a heart shaped doilie on top of the brownie.  I would carefully sprinkle powdered sugar on top of the heart shaped doilie.  Next, carefully remove the doilie.  The powdered sugar will leave the intricate design of the doilie on the brownie. 

I made our Valentine Brownies different this year.  I made a pan of brownies.  I then used a heart shaped cookie cutter to cut out heart shaped brownies.  I then placed a Paula Deen Cupcake and Cookie Stencil on top of the brownie.  I carefully sprinkled powdered sugar on top of the stencil.  Next, I carefully removed the stencil.   The heart design is now on the brownie. 

Very simple.  Very sweet.

HAPPY VALENTINES DAY!

Note:  My friend, Susan, sells Suzy's ....Yes I Made These Brownies!! mix at The Market at Dothan Nurseries.  My family and I all agree that these are the best brownies ever!  Our Valentine Brownies were made with Suzy's....Yes I Made These Brownies!!  The Market at Dothan Nurseries will open Friday, March 23.  Hope to see you there!

Monday, February 13, 2012

Cherry Cream Cheese Tarts

Cherry Cream Cheese Tarts

Valentines Day is tomorrow and I thought this would be an easy, delicious, special dessert that you could make for your family or special someone.  I've said it before and I'll say it again, cream cheese always makes it better.  This is a Paula Deen recipe and I saw her make this dessert on her show several years ago.  It was quite funny that when she took the tarts out of the oven they looked like cupcakes but as they cooled the center of each tart fell!  She said that at first she panicked but then decided that the fallen center would make a perfect place to add a dab of pie filling to complete the tarts.  She was so right.  It's a perfect combination.  I hope you will consider making Cherry Cream Cheese Tarts for your special Valentines!

Cherry Cream Cheese Tarts

2 - 8 oz. pkgs. Philadelphia Cream Cheese, softened
1 cup sugar
1 tsp. pure vanilla extract
2 eggs
12 vanilla wafers
1 - 21 oz. can cherry pie filling or other pie filling of your choice

Preheat oven to 350 degrees.

Place a paper cupcake liner in each cup of the muffin pan.  Beat cream cheese with a handheld electric mixer until fluffy.  Add sugar and vanilla, beating well.  Add eggs, one at a time, beating well after each addition.  Lay a vanilla wafer, flat side down, in each muffin cup.  Spoon cream cheese mixture over wafers.

Bake for 20 min.  Allow tarts to cool completely.  The tarts will sink in the middle.  Spoon pie filling into tart.
 

Friday, February 10, 2012

Cream Cheese Stuffed Strawberries


Cream Cheese Stuffed Strawberries

Fresh strawberries from Plant City, Florida have made it to our local grocery stores.  They are sweet all by themselves.  The first basket that I bought I only washed them and then commenced to eating them.  I bought two more baskets on Tuesday and I knew I wanted to try this recipe with them.  Cream cheese is good with everything, so I knew it would be a good stuffing for strawberries.  Can't ya just taste 'em?  This could be a nice surprise for your Valentine.

Cream Cheese Stuffed Strawberries

20 whole large strawberries, hulled
8 oz. Philadelphia Cream Cheese, softened
1 1/4 cups powdered sugar
1/2 tsp. vanilla or almond extract

Cut a thin slice from the bottom of each strawberry, so the berries stand upright.  Place berries, cut side down, on a serving platter.  

In a mixing bowl, beat together the cream cheese, powdered sugar, and vanilla until combined but still stiff.  Using a teaspoon, fill each strawberry.  Cover and refrigerate until ready to serve. 

Thursday, February 9, 2012

Vanilla Wafer Cake

I had heard about a Vanilla Wafer Cake several years ago but had not seen a recipe until I bought a copy of Christy Jordan's Cookbook, Southern Plate.  I still have not cooked a Vanilla Wafer Cake but plan to do so this weekend.  Christy says that this is a moist cake and stays moist under a cake dome for several days.  She said the only way that her family knew this was from the times that her Momma made more than one!  Can't wait to try this one!

Vanilla Wafer Cake

6 eggs
1 - 12 oz. box vanilla wafers, crushed
1 cup sweetened flaked coconut
1/2 cup milk
2 cups sugar
1 cup chopped pecans

Preheat the oven to 350 degrees and grease and flour a tube or Bundt pan.

In a large bowl, beat the eggs well.  Mix the remaining ingredients into the eggs.  Pour the mixture into the tube pan or Bundt pan.  Bake for 1 hour or until a toothpick inserted in the center comes out clean.  Let sit in the pan for 10 min., then turn out onto a plate.  Allow to cool completely. 



Wednesday, February 8, 2012

Tuna Salad


Tuna Salad


Tuna Salad is always a nice change, especially after a weekend of big meals.  I use a family size pack of tuna, so that I have Tuna Salad to take to work for my lunch and Phillip has Tuna Salad to eat at home for his lunch.  It makes a nice sandwich on toasted bread.  I like to eat Tuna Salad with Ritz Crackers.  I'll also have some fresh strawberries and call it lunch along with my sweet tea.

Tuna Salad 


11 oz. pkg. StarKist Chunk Light Tuna, packed in water
3 Tbsp. mayonnaise
2 Tbsp. yellow mustard
5 homemade sweet pickles, cubed - you may substitute sweet pickle relish

Place tuna in a bowl and flake apart with a fork.  Add mayonnaise, mustard, and sweet pickles.  Stir together until well blended.  Place in an airtight container and refrigerate.

Tuesday, February 7, 2012

Mashed Potatoes


Mashed Potatoes

I thought since I had ended the recipe for Chicken Fried Steak yesterday with the suggestion that you ned 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!

Mashed Potatoes

5 medium to large potatoes
1/2 tsp. salt
1 stick butter
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 min.  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 butter 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.

Monday, February 6, 2012

Chicken Fried Steak


Chicken Fried Steak

The key to tender cube steaks is buying a lean cut.  Our favorite butcher, Ed Harmon, who works at Cottonwood IGA always uses lean round steak for cube steaks.  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.  I make white gravy for our Chicken Fried Steak.  This is a 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
2 large eggs
3 1/2 cups cooking oil

Sprinkle salt and 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 min. and then turn and fry for 5 more min. or until golden brown.  It's time to turn the steak when you see juice oozing out of 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 milk.  Pour mixture into reserved drippings in skillet; cook over medium high heat, whisking constantly, 10 to 12 min., or until thickened.  Serve gravy with steaks and mashed potatoes.

Friday, February 3, 2012

Milk Chocolate Chip Cookies


Milk Chocolate Chip Cookies

When I was trying to think of an appropriate dessert for Super Bowl Sunday, I decided there was only one dessert recipe for this occasion.  Who does not love a Chocolate Chip Cookie, especially a Milk Chocolate Chip Cookie?  If you have not invested in a cookie scoop, let me suggest that you add one to your kitchen utensils.  How nice it is to dip into the cookie batter with the cookie scoop and then have a quick release of cookie batter onto the cookie sheet or jelly roll pan.  The cookies are all the same size, too.

If you do not want to use Milk Chocolate Chips for this recipe, you can use semi-sweet chocolate chips, M & M's, pecans, or toffee bits.  Either way, you will have a delicious cookie for game night.

Milk Chocolate Chip Cookies

1 cup Crisco Shortening
1 cup brown sugar
1/2 cup sugar
2 tsp. vanilla
2 eggs
2 1/4 cups self-rising flour, sifted
1 cup milk chocolate chips

Blend shortening and sugar.  Beat in vanilla and eggs.  Sift flour.  Add flour in three parts to sugar and egg mixture.  Mix well.  Stir in chocolate chips.  

Bake at 350 degrees for 12 - 14 min., depending on the size of the cookies that you are baking.  

Thursday, February 2, 2012

Ham Delights


Ham Delights

When I mentioned to my sister-in-law, Angie, that I was blogging recipes for Super Bowl Sunday she wanted to know if I would like a tail-gating recipe that she had recently gotten from a local cooking show.  When I got the recipe, I liked that I already had most of the ingredients on hand.  Reading over the recipe, I had no idea what the sandwiches might taste like with the ingredients that the recipe called for.  Well.....my tastebuds were delighted when I ate my first Ham Delight!  The flavors come together real well in this one.  These sandwiches will not last long on Game Night!  Enjoy!

Ham Delights

1 tin frozen yeast rolls (I cooked Sister Schubert's Parker House Yeast Rolls)
1 tsp. dry mustard
2 sticks butter
3 Tbsp. minced onions
2 Tbsp. poppy seeds
Worcestershire Sauce
1/2 lb. shredded deli style ham
4 large slices Swiss cheese

In a saucepan, melt and mix together butter, dry mustard, minced onions, poppy seeds, and Worcestershire sauce - a couple of shakes.
Remove yeast rolls from tin and slice crosswise creating a top and bottom.  Put the bottom back into the tin.  Over roll bottoms, place Swiss cheese slices to evenly cover the roll bottoms.  Place shredded ham over the cheese evenly.  Place roll tops back on top of the ham and cheese (don't worry about lining the top and bottom up).  Pour butter mixture over the tops of rolls, gently moving the rolls away from the edge to make sure you get good coverage of rolls with the butter, using all of the mixture. 

Bake at 350 degrees until rolls are well done and browned on top, about 20 min.  Due to the butter, it may look overly brown, but you want to make sure the cheese has melted.  The rolls can be cut or pulled apart,  Can be served hot or room temperature.

Wednesday, February 1, 2012

Bufffalo Chicken Dip


Buffalo Chicken Dip

Over the weekend, the newspaper coupons seemed to all be related to Super Bowl Sunday and Super Bowl parties.  There was one group of coupons related to this dip.  They had a picture of a
bottle of Frank's Red Hot Wings Buffalo Sauce, a can of chicken, and chips.  They said to pick up these items for Frank's Buffalo Dip.  I knew which dip they were referring to and wondered why they did not have a recipe in the ad.  Well, here's the recipe and I hope you will make it a part of your Super Bowl party.


Buffalo Chicken Dip

2 - 8 oz. pkgs. Philadelphia Cream Cheese, room temperature
2 cups shredded cheddar cheese
2 - 13 oz. cans of chicken, drained
1 cup Ranch Dressing
3/4 cup Frank's Red Hot Wings Buffalo Sauce

Place all of the above in a gallon zip-loc bag.  Combine by squeezing the zip-loc bag.  You want all of the ingredients to be well blended.  The dip will be a light orange color.  Pour into a casserole dish that has been sprayed with Pam Spray.  Bake at 350 degrees for 30 to 40 min.  You want the dip to be hot and bubbly.  Serve with your favorite chips or crackers.


Note:  You can adjust the amount of Frank's that you add to this mixture.  I only put 1/2 cup of Franks's because we do not like alot of heat.  My bestest friend, GeorgeAnn, who gave me this recipe, always puts 3/4 cup because she likes heat.