Beverly's Back Porch

Chocolate-Bourbon Cake

2012-02-10T05:00:00.001-05:00

This I pulled from the archive, it is just perfect for Valentine Day.

Remember your honey on Valentine Day, or maybe it's your anniversary. More people are married on February 14th than any other day of the year. Why not, it's cupids day. My friends Ron and Marg were married on Valentine's Day. Happy Anniversary, guys. I really have no idea how she has put up with him this long. Sorry, I have forgotten how long you've been married.

Anyway, this cake is perfect for a romantic dinner at home or dinner out and dessert at home. It would be perfect if you have a 9-inch heart shape cake pan, if not it is still beautiful in a round pan. This is an easy, easy cake to make.

Chocolate-Bourbon Cake
1 - 9-inch single layer cake
print recipe

1/2 cup good Kentucky bourbon
1 1/3 cups of sugar
12-ounces bittersweet chocolate, coarsely chopped
1 cup (8-ounces) butter, cut into pieces
5 large eggs
1 1/2 tablespoon all-purpose flour
2 1/2 tablespoon cocoa powder, divided
Hot water
Coffee Bourbon Syrup (recipe to follow)
Hazelnuts, Walnuts or Pecans

Preheat oven to 375 degrees F. Grease a 9x2-inch cake pan, line the bottom with parchment paper, and set aside.

Combine bourbon and sugar in a large saucepan; bring mixture to a boil. Remove from heat, and add chocolate and butter, stirring until smooth. Set aside, and let cool to room temperature.

Beat eggs, one at a time, until very well blended. Fold in flour and 1 1/2 tablespoons cocoa powder. Pour batter into prepared cake pan. Set pan in a large roasting pan filled to depth of 1 inch wit hot water.

Bake at 375 degrees F for 1 hour and 15 minutes, basting with Coffee-Bourbon Syrup every 15 minutes after a crust has developed on cake's surface.

Cool cake; cover and refrigerate 6 hours or overnight. Transfer cake onto a serving plate, and dust with remaining 1 tablespoon cocoa powder. Top with hazelnut, walnuts, or pecans.

Yield: 14-16 servings

Chocolate Bourbon Syrup

1/2 cup sugar
1/2 cup water
1/4 cup strong brewed coffee (I use expresso)
1 tablespoon bourbon

Bring sugar, water, and coffee to a boil in a medium saucepan over medium-high heat. Cook 5 minutes. Remove from heat; stir in bourbon.

Butter Beans in Cream with Country Ham and Chives

2012-02-10T05:00:00.000-05:00

In the South (USA), butter beans are a popular variety of fresh shelled beans, sort of like fresh limas, but in my opinion better! If you can't get authentic butter beans, baby limas can be used. In true Southern fashion, the country ham and chives are used as seasonings here, like salt and pepper.

As much as I hate shelling these little gems, I do freeze a lot of them in the summer.

Butter Beans in Cream with Country Ham and Chives
serves 6
print recipe

3 cups fresh shelled butter beans
Salt
1 cup heavy cream
2 tablespoons finely minced country ham
1 tablespoon very finely snipped chives
1 tablespoon unsalted butter
1/4 teaspoon freshly ground black pepper

Put the butter beans in a large saucepan, and cover with water. Add 1 teaspoon of salt to the pot, and bring to a boil. Skim the surface until clear. Cook, partially covered, at a simmer for 30-40 minutes, until the beans are very tender, but not mushy.

Drain the butter beans completely, and return to the saucepan. Add the heavy cream, ham, chives, butter, salt, and pepper, stirring well to blend. Bring to a simmer and remove from heat. Taste carefully for seasoning, and add more salt if needed. Serve hot.

Mom's Cabbage

2012-02-09T05:00:00.001-05:00

We never had a name for this dish. Mom made it all the time and we called it "that cabbage stuff that Mom makes". Every time I wanted to make this I had to call her and say "tell me again how to made the cabbage stuff". One day she wrote it down and mailed it to me, I still have it. Mom's not here any longer so I'm very thankful to have some of her recipes.

This will serve 4, if I'm not there. Normally I double the amounts because it is even better left over. Don't stand and measure everything. If it looks right it probably is. Enjoy!

Mom's Cabbage
serves 4
print recipe

Melt 2 tablespoons butter in a heavy skillet
Add:
1/2 cup chopped celery
2 cups shredded or coarse chopped cabbage
1/2 cup green peppers
1 cup diced tomatoes, fresh or canned
3/4 teaspoon salt (better yet, House Seasoning)
1/2 teaspoon sugar
1/4 cup chopped onion

Cover and cook over medium-low heat about 10-12 minutes. Do not overcook.
When this is finished add another tablespoon butter, just because I said so.

Smoked Pork Stock

2012-02-08T08:00:00.000-05:00

We all know about making chicken stock, beef stock, vegetable, stock and even fish stock, but I have never made smoked pork stock until yesterday. I will not be without it again.

The pork you want is essentially traditional "country ham"; dry cured in salt, smoked, and aged (but not cooked). Cured smoked pork shoulder is less available but more affordable alternative. It can sometime be found in Chinese or Hispanic markets, or you can order it from www.smithfieldham.com., in the south you can find packages of country-ham trimmings - bits of meat, fat, and skin that are perfect for making stock. This is what I used. DO NOT use supermarket ham hocks, which are usually processed with chemical "smoke". They are fake and taste fake.

This rich stock is one of the best ways to bring that rich, salt, smoke, and aged meat to everyday cooking. You can use it for cooking greens, peas, beans, and root vegetables, or as a base for soups and stews.

Because pork stock can be defatted before you use it, foods never have the excessive greasiness that sometimes thought of as characteristic of Southern cooking.

Smoked Pork Stock
about 3 quarts
Adapted from The Gift of Southern Cooking

2 pounds cured and smoked pork shoulder, sliced or whole, OR 2 pounds country ham trimming. Not supermarket ham hocks
1 gallon spring water, unless you have a well in your back yard

Rinse the pork, and put it and the water into a large stockpot or Dutch oven. Cook, covered, at a full simmer for 2 hours, or until stock develops a strong smoked-pork flavor. Strain and discard the pork, because it will have rendered all of its flavor. Cool the stock completely, then refrigerate until needed. Pork stock may be kept refrigerated for up to 1 week, or frozen for 6 months.

NOTE: Once stock is well chilled, any fat that is congealed on the surface may be removed and reserved for other uses.

Seasoning Mix

2012-02-08T05:00:00.003-05:00

This is a great seasoning mix to have on hand for soups, especially bean soups, pinto, navy, black, whatever. I'll post a Bean Pot Soup in a minute that uses this. Heavenly! I have no idea where this recipe came from. I've made it and used it for years.

Seasoning Mix
print recipe

1/4 cup packed brown sugar
1 tablespoons chili powder
1 teaspoon season salt
1 teaspoon crushed bay leaf
1 teaspoon celery seed
1 teaspoon dried oregano
1/2 teaspoon ground thyme
1 teaspoon dried basil

In a small bowl combine the seasoning ingredients. If not used immediately, cover tightly and store in a cool, dry place.

Bean Pot Soup

2012-02-08T05:00:00.002-05:00

There are not enough soups in the world to keep me happy. I would and do eat soup year round. I made this with a big ham bone with lots of meat left on and no sausage. I have also made it with the sausage and ham. It is just plain good either way. This hearty soup could become a family favorite at you house. Serve this with your favorite cornbread.

Bean Pot Soup
6-8 servings
print recipe

2 cups pinto beans
4 slices bacon
1 jalapeno pepper diced
1 large green bell pepper, diced
1 large onion, diced
1 cup diced celery
3 cloves garlic, minced
2 tablespoons seasoning mix (recipe posted above)
2 1/2 quarts unsalted chicken broth
2 cups chopped canned tomatoes
1 1/4 pound hot smoked sausage, sliced
1 1/4 pounds cooked ham, cut into 1/2-inch cubes
2 potatoes, diced

Soak the beans overnight in sufficient cold water to cover by 3 inches. In a 8-quart or larger stock pot fry the bacon until crisp and remove the pan. Add the peppers, onion, celery, and garlic to the bacon fat, and saute' until tender. Add the unsalted broth and seasoning.

Drain and rinse the beans and add them to the pot, ensuring the beans are covered by 2 to 3 inches of liquid. Bring to a boil. Reduce the heat; cover, and simmer for 2 hours or until the beans are tender. Add additional water as needed to ensure the free boiling of the beans.

Add the sausage, ham, and potatoes; simmer an additional 30 minutes. Add additional water if necessary. Taste and season with salt and pepper if needed.

Cook's Note: If using a meaty ham bone add that when the beans start cooking and let it simmer with the beans. Remove ham bone and let cool enough to handle. Remove meat and return to the bean pot with the sausage, and potatoes.

Everyones a Critic

2012-02-07T05:35:00.005-05:00

Last year I was in trouble with the copyright/trademark people for the use of "Kentucky Derby Pie". Now I have someone, Maxine, telling me I should give proper credit to people who's recipes I use. I really make a sincere effort to do that. However, if I've changed a recipe the original person with the recipe might not want credit. I have been making an apple cake for 40 years that Paula Deen featured on one of her shows a few years ago. Her recipe came from her Aunt Peggy, mine from my mom. Point is, it's an old Southern recipe. Who knows where it originated. I have lots of recipes like that. Not every recipe in a cook book originated from that book.

Lets just enjoy reading our food blogs and getting new ideas and recipes and not worry about who's recipe it is. Recipes belong to everyone. Am I right?

Maxine, or anyone else, if you need to tell me something, leave it as a comment or e-mail. I'll be happy to answer anything you ask. But I do need a way to get back to you. Thanks for visiting the Back Porch.

Hot Crusty Buttermilk Biscuits

2012-02-07T05:00:00.000-05:00

Now this is the way my grandmother made biscuits. I can still see them coming out of the oven and her brushing the tops with homemade melted butter. Of course she made them with homemade buttermilk also. I can't make biscuits. The only reason I tried this recipe was because I'd just made a new batch of Homemade Baking Powder. Well let me tell you, I impressed myself. These came out wonderful.

You have to start with good very cold lard, fresh, very cold buttermilk, and a very hot oven. Work the fat into the flour with your fingers; stir together and knead the dough as little as possible; don't twist the biscuit cutter when stamping them out; and finally, place them on the baking sheet as close together as you can without touching.

Hot Crusty Buttermilk Biscuits
about 15 2 1/2-inch biscuits
print recipe
Thanks to The Gift of Southern Cooking

5 cups sifted White Lily flour (measured after sifting
1 tablespoon plus 1/2 teaspoon Homemade Baking Powder (you can use store bought)
1 tablespoon kosher salt
1/2 cup (1/2 pound) packed lard, chilled (I still don't know how to make it)
1 1/4 cups buttermilk, very cold
3 tablespoons unsalted butter, melted

Preheat oven to 500 degrees F. That is not a misprint.

Put the flour, homemade baking powder, and salt in a mixing bowl, and whisk well to blend thoroughly. Add the lard, and, working quickly, coat it in flour and rub between your fingertips until approximately half the lard is finely blended and the other half remains in large pieces, about 1/2 inch in size. Pour in the buttermilk, and stir quickly just until the dough is blended and begins to mass.

Turn the dough immediately out onto a floured surface, and with floured hands knead briskly eight to ten times, until it becomes cohesive.

Gently flatten the dough with your hands into a disk of even thinness; then, using a floured rolling pin, roll it out to a uniform thickness of 1/2 inch. With a dinner fork dipped in flour, pierce the dough completely through at 1/2-inch intervals. Lightly flour a 2 1/2 to 3-inch biscuit cutter and stamp out rounds, without twisting the cutter in the dough. Cut the biscuits from the dough as close together as you can, for maximum yield. Transfer them to a parchment lined baking sheet, placing them so they just barely kiss. Don't reroll the scraps. Just arrange them around the edge of the sheet, and bake them - cook's treat.

Put the baking sheet immediately on the center rack of the preheated oven. Bake 10-12 minutes, checking after 6 minutes or so, and turning the pan if needed for even baking. When the biscuits are golden brown, remove from the oven and brush the tops with the melted butter.

Boiled Peanut Butter Cookies

2012-02-06T00:01:00.000-05:00

These are, hands down , my favorite cookie from childhood. Quick, easy, and cooked on top of the stove, they are more confection then cookie. And be forwarned, they are powerfully addictive.

My mom and grandmother made these all the time. Especially in the summer because no oven was required.

Perfect for your sweetie for Valentine's Day!

Boiled Peanut Butter Cookies
makes about 32
print recipe

1/2 cup crunchy peanut butter
3 cups quick-cooking oats (not instant)
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter
1/2 cup milk
2 cups granulated sugar
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder

Mix together the peanut butter, oatmeal, and vanilla in a mixing bowl.

Heat the butter and milk in a heavy saucepan, over medium heat, until the butter is melted. Whisk in the sugar, salt, and cocoa until smooth. Bring to a boil, and cook for 1 1/2 minutes, stirring often to prevent scorching. Stir in the peanut-butter-oatmeal mixture, and continue cooking for 1 minute longer, stirring constantly.

Drop the cooked mixture by tablespoonfuls onto wax paper or aluminum foil. Allow to cool and become firm. Store in a tightly sealed container for up to 1 week.

Saint and Scriptures Sunday - Faith Under Pressure

2012-02-05T00:05:00.000-05:00

In Bible study this week, we started the letter of James. The letter of James shows one of the church's early pastors skillfully going about his work of confronting, diagnosing, and dealing with areas of misbelief and misbehavior that had turned up in congregations committed to his care. Deep and living wisdom is on display here, wisdom both rare and essential. Wisdom is not primarily knowing the truth, although it certainly includes that; it is skill in living. For, what good is a truth if we don't know how to live it? What good is an intention if we can't sustain it.

This and upcoming post from the letter of James are dedicated to Jo Ann. We all pray for her.

I, James, am a slave of God and the Master Jesus, writing to the twelve tribes scattered to Kingdom Come: Hello!

Consider it a sheer gift, friends, when tests and challenges come at you from all sides. You know that under pressure, your faith-life is forced into the open and shows its true colors. So don't try to get out of anything prematurely. Let is do its work so you become mature and well-developed, not deficient in any way.

If you don't know what you're doing, pray to the Father. He loves to help. You'll get his help, and won't be condescended to when you ask for it. Ask boldly, believingly, without a second thought. People who "worry their prayers" are like wind-whipped waves. Don't think you're going to get anything from the Master that way, adrift at sea, keeping all your options open.

When down-and-outers get a break, cheer! And when the arrogant rich are brought down to size, cheer! Prosperity is as short-lived as a wildflower, so don't ever count on it. You know that as soon as the run-rises, pouring down its scorching heat, the flower withers. Its petal wilt and, before you know it, that beautiful face is a barren stem. Well, that's a picture of the "prosperous life." At the very moment everyone is looking on in admiration, it fades away to nothing.

Anyone who meets a testing challenge head-on and manages to stick it out is mighty fortunate. For such persons loyally in love with God, the reward is life and more life.

Hot Ham and Cheese Rolls

2012-02-04T05:00:00.000-05:00

There has been a variation of this all over blogland, and all sound wonderful. But none say anything about make and freeze. I want stuff in my freezer and ready for a party, Super Bowl, football night, or soup and sandwich night. If freezing, package these in 12 portion, single layer foil packages, ready for the oven.

This is an older recipe from the 80's.

Hot Ham and Cheese Rolls
serves 15-20
print recipe

1 cup butter, softened
3 tablespoons dry mustard
3 tablespoons poppy seeds
1 medium onion, diced finely
1-2 teaspoons Worcestershire sauce
4 packages (12-each) party rolls
12-16 ounces Swiss Cheese, sliced thinly
12-16 ounces good baked deli ham, sliced thinly

Mix first 5 ingredients well. Spread on rolls. Cut ham and cheese to sort of fit rolls. Place one slice of each on each roll. If you have leftovers give a few of the rolls extra. Wrap in foil. Heat at 400 degrees F for 10 minutes. If frozen heat for 20 minutes.

Beer Kielbasa

2012-02-03T05:00:00.002-05:00

How many times have I made this! As a young adult, about 50 years ago, this was at every get together or party. I found this reminder in one of Joyce's cook books, Heinz Family Recipes. Great Super Bowl food!

Beer Kielbasa
depends on what else you're having
print recipe

2 pounds kielbasa (polska), sliced in rings 1/2-3/4-inch thick
1 can beer (any kind)
1/4 cup brown sugar
2 tablespoons cornstarch
1/4 cup white or apple cider vinegar (Heinz)
1 tablespoons horseradish
1/4 cup yellow or spicy brown mustard (Heinz)

Bring to a gentle boil and cook covered the kielbasa in the beer for 15 minutes. Mix the remaining ingredients together with a wire whisk and add them to the kielbasa and beer. Cook and stir until it becomes thickened. Don't leave unattended or it will stick.

Ground Hog-Stuffed Vidalia Onions

2012-02-02T05:00:00.000-05:00

Well, that doesn't sound so appealing does it. What is sausage other than ground hog, and it is Ground Hog Day. This is so good it doesn't matter what you call it. I know it's too early for Vidalia Onions, but any good sweet onion will be fine. This is so easy you will not believe it.

Sausage-Stuffed Vidalia Onions
serves 6
print recipe

6 medium sweet Vidalia onions
6 tablespoons butter
Salt and pepper, to taste

Stuffing
1 pound spicy sausage (I use Jimmy Dean)
2 cups onions, chopped, removed from center of onions, save another tablespoon for the sauce
2 ounces white cheddar cheese, grated

Butter Sauce
1 teaspoon olive oil
2 tablespoons vermouth
3 tablespoons orange juice
1 tablespoon chopped Vidalia onion, from center of onion
1 small garlic clove minced
2 tablespoons heavy cream
1 stick of butter, cut in pieces

Peel onions. Scoop out centers with sharp spoon, leaving an onion cup. Chop centers for stuffing and sauce. Place onions in a shallow baking dish and place 1 tablespoon butter in each onion. Bake onions at 350 degrees F for 45 minutes, or until very tender, but not falling apart. Or, microwave in circular dish for about 12 minutes. Start checking after 5 minutes. All microwaves are different. Don't let them fall apart.

For stuffing, combine minced onion and sausage in skillet. Saute' until brown. Drain well. Toss sausage with cheese. Spoon stuffing into cavity of each cooked onion.

For butter sauce, simmer olive oil, vermouth, orange juice, onion and garlic in saucepan. Reduce by half. Remove from heat. Add cream, return to heat and add butter bit by bit, whisking after each addition. Keep in thermos until time to serve onions.

Just before serving, heat stuffed onions in 350 degrees F. oven for about 10 minutes, until cheese in stuffing melts Spoon butter sauce over and around onions. when serving.

Happy Ground Hog Day!

Chili - And Happy Birthday Steve

2012-02-01T05:00:00.001-05:00

Happy Birthday to one of my dearest and sweetest friends. Happy Birthday Steve! He will certainly be cheering on the Giants on Sunday.

What kind of a food blogger would I be without giving you at least one chili recipe for Super Bowl! This maybe isn't the World's Best Chili, but it is a favorite. Everyone likes their chili the way they make it. This is just a nice easy really good chili. I have never seen any reason to make only enough chili for one meal. It takes two of three days for it to really get good and by that time the chili is gone. So, double the recipe if you want because it freezes beautifully.

Chili
serves 4-6
print recipe

3 tablespoons butter
1 large onion, chopped
1 green pepper, chopped
2 cloves garlic, pressed or minced
1 pound good ground beef
1 (16-ounce) can chopped tomatoes
1 (16-ounce) can filled with water
1 teaspoon celery seed
1/2 teaspoon cayenne pepper
2 tablespoons chili powder
1 teaspoon dried basil
1/2 teaspoon salt
1 (16-ounce) can kidney beans (optional, undrained. I have to have beans.)

In a large Dutch oven, saute onion, green pepper and garlic in butter for about a minute. Add ground beef and brown. Drain off fat.

Add all other ingredients except kidney beans and bring to a boil. Reduce heat and allow to simmer about 2 hours, uncovered, until sauce is thick. Add beans about 10 minutes before serving.

Thyme-Smothered Chicken

2012-01-31T05:00:00.002-05:00

This is sooo good and sooo economical. Talk about comfort food!

Traditionally, "smothered" anything, meat, poultry or vegetables are served with (and often cooked in) a heavy flour-thickened gray. Here the chicken is cooked in it's own juices, with plenty of thyme, onions and butter. No water or stock is added, so both chicken and sauce are lighter and more intensely flavored. Delicious served over stone-ground grits or rice.

Thyme-Smothered Chicken
4-6 servings
print recipe

4 chicken legs, 4 thighs and 4 wings, brined for 8-12 hours (see note)
3/4 teaspoon freshly ground black pepper
2 teaspoons dried thyme (dried will give a more intense flavor than fresh)
4 tablespoons (1/2-stick) unsalted butter
3 large onions, peeled and sliced 1/2-inch wedges
5 cloves garlic, crushed
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon black pepper

Rinse the chicken pieces, and dry them thoroughly with paper towel. Sprinkle the chicken all over with the pepper and thyme. Heat the butter in a large covered skillet or Dutch oven until hot and foaming. Put the chicken pieces, skin side down, into the pan, and cook over moderately high heat until the chicken is a rich golden brown. Turn the pieces as needed until they are golden brown all over.

Remove the chicken from the pan. Immediately toss the sliced onions into the skillet and cook, stirring often, until the onions become limp and translucent. Use a wooden spoon to dislodge from the bottom of the pan any browned bits left from cooking the chicken. Add the garlic, bay leaf, salt, and pepper, stir well to distribute the seasonings, and cook for 5 minutes longer. Return to the pan the browned chicken pieces and any juices they have given off while resting. Bury them in the onions and cover. Cook, covered, over low heat, stirring occasionally, for about 1 1/2 hours, until the chicken is fork-tender. Serve hot.

Note: For brine, stir kosher salt into cold water until dissolved, in the proportion of 1/4 cup of salt to 1 quart water. (Don't use table salt in this formula, it will be too salty). Mix enough brine to cover the chicken in a (non reactive) bowl or pot. Store refrigerated for the times specified in recipe

My First Recipe Box and Lipton Onion Roasted Potatoes

2012-01-30T07:00:00.000-05:00

This may sound strange to some of you, since I'm always cooking. But I have never owned a recipe box. Until now. I have always stuck recipes in a big yellow notebook binder or a box. Now most are on the computer. I love hand written recipe cards. In one of the boxes of books that Joyce sent the other day was a metal recipe box like the one she has of her mothers. I just love it. In the recipe box was this recipe I haven't made in 35 years. Don't forget to check the Note at the bottom. I made mine today with Italian Herb with Tomato Soup Mix. How long has it been since you made these?

Lipton Onion-Roasted Potatoes
6-8 servings
I think you can remember the recipe.

Preheat oven to 450 degrees.

1 envelope Lipton's Onion Soup Mix
2 pounds potatoes, cut into large chunks
1/3 cup olive or vegetable oil. I like to mix the two

In plastic bag or bowl, add all ingredients. Close bag and shake, or toss in bowl, until potatoes are coated. Empty potatoes into 13 9-inch baking pan; discard bag. Bake, stirring occasionally, 40 minutes or until potatoes are tender. Garnish, if desired, with fresh parsley.

Cook's Note" Also terrific with Lipton's Onion Mushroom, Savory Herb with Garlic, or Italian Herb with Tomato Soup Mix.

Egg Custard Baked in Custard Cups

2012-01-29T15:30:00.005-05:00

Someone at church this morning was talking about Egg Custard, which of course brought to mind my mom and grandmother making this when we were kids. This classic Southern dessert is rarely made these days, which is unfortunate, because it is a refreshing and simple, not to mention delicious dessert. Its sweet nutmeg flavor brought back wonderful taste memories of my life. Made you wish you were 6 years old again. I whipped these up when I got home and have already had two.

You can top them with a lightly sweetened whipped cream or fresh fresh. I like it best the old-fashioned way, completely unadorned.

Egg Custard Baked in Custard Cups
8 custards
print recipe

6 eggs
3/4 cup granulated sugar
1/4 teaspoon salt
4 1/2 cups milk
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees F.

Put the eggs in a mixing bowl, and stir with a wooden spoon just until mixed. Add the sugar, salt, and milk, and mix until well blended. Strain through a fine-meshed sieve, and stir in the grated nutmeg and vanilla. Divide evenly among eight 6-ounce custard cups. Put the cups in a deep baking pan, and fill the pan halfway up the cups with hot water.

Bake in the preheated oven for 20-30 minutes, just until custards are set. Remove from the hot-water bath and cool. Serve warm, at room temperature, or chilled. Mine were warm. I can't wait.

Saint and Scriptures Sunday - Moment By Moment

2012-01-29T05:00:00.000-05:00

This is a meditation I should do more than I do!

Let me tell thee, time is a very precious gift of God; so precious that it's only given to us moment by moment. - Amelia Barr

Where are our minds right now? Are we focused fully on this mediation? Or are our minds wandering off to events scheduled for later today or tomorrow perhaps? The simple truth is that this moment is all God has allowed right now. It's God's design that we will live fully every moment, as it comes. Therein lies the richness of our lives. Each moment contributes to the full pattern that's uniquely our own.

We must not miss the potential pleasure of any experience because our thoughts are elsewhere. We never know when a particular moment, a certain situation, may be a door to our future. What we do know is that God often has to work hard getting our attention, perhaps allowing many stumbling blocks in order to get us back on target.

Being in tune with now, this moment, guarantees a direct line of communication to God. It also guarantees a full, yet simple life. Our purpose becomes clear as we trust our steps to God's guidance. How terribly complicated we make life by living in the past, the present, and many future times, all at once.

One step, one moment, and then the next step and its moment. How the simple life brings me freedom.

Potato Chip Sandwich

2012-01-28T17:27:00.004-05:00

Don't worry, I'm really busy next week and will not have so much time to blog. I was back in The White Trash Cook Book again and found this oh so familiar old sandwich. This was our hang-over prevention food back in the day. Got home too late, drank too much and forgot to eat, Don't say you never did that! Wash this down with a Pepsi and you would feel great in the morning. The secret here is don't be using those healthy baked potato chips. You have to have the grease to soak up the alcohol.

If you have kids in college make sure they have this recipe.

Potato Chip Sandwich
1 sandwich

2 slices of bread
mayonnaise (not low fat or no fat)
potato chips

Spread the mayo generously across the bread. Pile the potato chips on to one of the slices as high as you can. Then top it with the other slice and mash down until all the potato chips are crushed.

You will be so glad in the morning you took the time to do this.

Boursin Cheese Potatoes

2012-01-28T05:00:00.000-05:00

You have had plenty of time to make your Boursin Cheese. Here is just one beautiful way to use some of it, if you have any left. It will take about half of the recipe for this. These are wonderful served with any meat.

Boursin Cheese Potatoes
serves 6-8
print recipe

3 pounds red potatoes, scrubbed and unpeeled
Salt and Pepper to taste
1 pint heavy cream
One 5-ounce package Boursin cheese, homemade is better
Fresh chives or parsley, chopped

Preheat oven to 350 degrees. Wash and slice potatoes into 1/4-inch thick rounds. Toss potatoes with salt and pepper. Heat cream and cheese together, on top of stove or in microwave, until cheese has melted. Stir mixture until thoroughly blended. Layer half of the potatoes into a 2-quart baking dish (this is best if done in a deep dish instead of a long, flat dish). Cover potatoes with half of the cream mixture. Repeat with remaining potatoes and cream mixture. Cover and bake for 1 hour. Sprinkle top with chopped chives or parsley.

High Calorie Pick-Me-Up

2012-01-27T07:19:00.006-05:00

I had so much fun yesterday reading my cook books from Joyce. Yes, I read cook books, not just look at the recipes. White Trash Cooking by Ernest Matthew Mickler, is one of the funniest books ever.

I have never thought of any of my family or friends as "white trash". After reading this book I may have to re-visit that thought. How many times have I seen my brother do this very thing. I wonder if he knows it's a "white trash" thing? He does now!

High Calorie Pick-Me-Up

Pour a small bag of Tom's peanuts into a cold bottle of Pepsi. Turn it up and eat and drink at the same time.

This needs to be done in a bottle not a can so you can see how gross it looks.

I may have to try this!

John's Grandmother's White Bean Soup

2012-01-27T05:00:00.000-05:00

This recipe is from a wonderful chef that I'm proud to call friend. Chef John Ash is a culinary instructor, restaurant owner, cookbook author, radio host, etc., in California. Most of all he is just a really nice guy. Please visit his blog. This recipe appears in his last cookbook From the Earth to the Table. He has a new one scheduled for next year, Culinary Birds. The name may change, but not the wonderful "John" recipes. Did I mention this is one of my favorite white bean soups! It's the shredded cabbage.

This looks like a long list of ingredients, and it is, but most, or all you will already have on hand. Thank you John and your Grandma.

John's Grandmother's White Bean Soup
10-12 servings
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2 cups dried Great Northern Beans or navy beans
2 tablespoons olive oil
2 cups thinly sliced onions
2 tablespoons chopped garlic
1 cup diced carrots
1 cup diced celery
8 cups rich chicken or vegetable stock, homemade preferred
2 cups dry white wine
1 pound meaty smoked ham hocks
2 teaspoons dried thyme
1 teaspoon fennel seeds
2 large bay leaves
1/2 teaspoon red pepper flakes
3 cups seeded and diced fresh ripe tomatoes or canned diced tomatoes, include juice
3 tablespoons chopped fresh parsley
2 cups finely shredded green cabbage
Freshly grated Parmesan or dry Jack cheese for garnish

Sort through the beans to remove any debris. Rinse thoroughly and soak overnight in enough water to cover the beans by at least 3 inches. Drain before adding to the pot the next day.

In a stockpot, heat the olive oil and saute the onions, garlic, carrots, and celery until they just begin to color. Add the drained beans, stock, wine, ham hocks, thyme, fennel seeds, bay leaves, and pepper flakes. Bring to a simmer and cook, partially covered, for 30-40 minutes (mine usually take an hour), or until the beans are tender, not mushy. Add the tomatoes and parsley. Remove from the heat. (At this point, the soup can be stored, covered, in the refrigerator overnight, if you want, to develop the flavors and to congeal the fat so that it is easily removed.)

Skim any fat from the soup. Remove the bay leaves and the ham hocks, discard any skin or fat, shred the meat, and return it to the soup. Heat to a simmer. Just before serving, stir in the cabbage. Serve the soup and pass the Parmesan cheese.

Cook's Note: I find it easier to shred the meat from the ham hocks before storing it overnight. Plus the puppies don't have to wait for their ham bones.

Chicken Pie

2012-01-26T12:30:00.000-05:00

Puff pastry is one of the staples of life. Keep some in the freezer for quick meals that look like you have slaved all day. I found this recipe in an old Marshall Field's cookbook that Joyce sent. This is how I made chicken pie when I first started cooking. It's still wonderful.

Did I mention two more boxes of cook books arrived from Joyce yesterday. The woman is an angel. It's cold and rainy today and I'm not leaving the house, or my jammies. I'm cooking and reading.

Catherine, this one's for you sweet girl!

Chicken Pie
4 pies
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1 sheet frozen puff pastry dough, thawed
3 tablespoons chicken fat or butter
1/4 cup all-purpose flour
2 cups chicken broth
Salt and pepper to taste
12 ounces cooked chicken breast meat, cut into strips
1/4 cup tiny frozen peas, thawed
1/4 cup diced cooked carrot

Preheat oven to 450 degrees. Have ready 4 individual casseroles with 1 1/2-2-cup capacity.

Cut circles from the puff pastry to fit the tops of the casseroles. Make two 1-inch slits in the center of each casserole.

Melt fat or butter in a medium pan and stir in flour. Cook 1 minute. Add broth, whisking until smooth. Heat to a boil and cook 1 to 2 minutes until thickened. Season with salt and pepper.

Add chicken, peas, and carrot. Divide mixture among the casseroles. Top with a pastry round, tucking the edges in.

Bake 22 to 27 minutes until puffy and golden. Serve hot.

Rosemary Bacon Mashed Potatoes

2012-01-26T05:00:00.001-05:00

How could anything this simple be sooo good! I have a nephew that thinks mashed potatoes should be on the table 7 nights a week. Do you know how boring it is to make plain old mashed potatoes everyday! These are a wonderful change of pace.

Rosemary Bacon Mashed Potatoes
4 servings
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1 1/2 pounds Idaho potatoes
1/4 cup whipping cream
4 tablespoons butter, softened
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1 teaspoon white pepper
2 strips bacon, cooked and crumbled

Peel and cube potatoes. Cook in boiling water until tender, about 15 minutes. Drain well and return to burner to remove any excess water.

Mash potatoes with a potato masher. Add cream, butter, rosemary, salt, and pepper. Whip by hand until light and fluffy. Add bacon. Serve hot.

Pickled Knockwurst

2012-01-25T05:00:00.000-05:00

This might sound a little strange to some of you, but it's never to early to start thinking about Super Bowl and gathering your recipes together. When I lived in Marathon, actually Duck Key, Fl. in the early 80's we had a dive bar there that always had these. Perfect for guy type gatherings that include lots of beer. Make these at least 5 days before serving, plus they will last several weeks in the refrigerator. Plus it is nice to have something to grab a bite of when you are starving to death.

Pickled Knockwurst
Serves 4 or 5
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2 1/2 cups water
1 3/4 cups white vinegar
2 tablespoons sugar
1 1/2 teaspoons salt
20 peppercorns
16 whole allspice
1 1/2 pounds knockwurst, sliced on angle into 1/2-inch slices
1 medium white sweet onion, sliced into rings

In a saucepan combine water, vinegar, sugar, salt, peppercorns and allspice. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Let the marinade cool until it is lukewarm. Slice knockwurst and onions and arrange them in a 2-quart jar, alternating layers. Pour marinade over knockwurst, cover jar and refrigerate 3-5 days. WIll keep in refrigerator for several weeks.

The Best Lemonade

2012-01-24T05:00:00.002-05:00

There are some things that are just not seasonal with me. I see no reason not to drink lemonade, sweet tea, and iced coffee any time of the year. You don't eat homemade ice cream just in the summer, right!

I think I have the best sweet tea and iced coffee recipes in the world. Now I feel the same about my lemonade. If you've had better lemonade, please send me the recipe! Make this at least an hour before serving and garnish with fresh mint sprigs.

The Best Lemonade
serves 8
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6 juicy lemons
1 cup sugar
6 cups water
Fresh mint sprigs

Scrub the lemons with a little soapy water to remove any oil or wax coating. Rinse them well. Cut the lemons in half and put in a 2-quart heat resistant pitcher. Add the cup of sugar

Bring the water to a boil and pour it over the lemons, stirring to dissolve the sugar. As soon as the lemons are cool enough to handle (30 to 40 minutes), squeeze the juice out of them into the pitcher. Discard the lemons. Refrigerate until ready to use.

Pour the lemonade into iced glasses, garnishing with sprigs of mint.

Boursin

2012-01-23T12:30:00.000-05:00

Don't we all love having a container of this in the refrigerator. I find it a little pricy at the grocery. Homemade is always fresher and tastier anyway, not to mention more economical. Spread on your bagel chips that you just made, or a cracker, add some to a simple white sauce to pour over roasted chicken breast. Blanch snow peas or sugar snaps and pipe boursin inside or on top. I guess one of my favorite ways is, take a spoon and have a bite anytime you open the refrigerator.

Boursin
makes about 1 1/2 cups
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4 ounces butter, softened
8 ounces cream cheese softened
1 1/2 tablespoons finely grated Parmesan cheese (optional)
1 small garlic clove, finely minced
1/4 teaspoons EACH
dried oregano
dried basil
dill weed
dried marjoram
dried thyme
black pepper

Mix together cheeses and garlic. In another small bowl mix all dried herbs and pepper. Don't forget to rub the herbs between your fingers as to add to the cheese mixture to release their flavors. Blend all together. Spoon into a 1 1/2-2-cup container. Cover and refrigerate overnight.

Parmesan Bagel Chips

2012-01-23T05:00:00.001-05:00

Can't remember if I've posted this before or not, but it's worth a repeat. These are so easy, who would ever buy bagel chips. If you want to really get crazy, make your own bagels.

Parmesan Bagel Chips
32 chips
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4 plain, egg, sesame, poppy seed, or onion bagels
6 tablespoons butter
1 tablespoon oil
1/2 cup (2 ounces) freshly grated Parmesan cheese

Preheat oven to 375 degrees F. Have baking sheets ready.

Cut each bagel horizontally into 8 thin slices. A mandoline is a great tool for this.

Melt the butter with the oil; cool to lukewarm. Stir in the cheese. Add to the bag and shake the bag to coat all the slices with the butter mixture.

Arrange in a single layer on baking sheets. Bake 12 to 15 minutes until crisp and golden, turning the slices once.

Cool to room temperature, then store in an airtight container.

Million-Dollar Pound Cake

2012-01-22T05:00:00.000-05:00

I have no idea what happened to the Saint and Scriptures Sunday post that I had ready for this morning. We will have to do with food for the mind, body and soul today. I think the dogs ate it!

This really is a billion dollar pound cake. The real deal. Pound cake the old-fashioned way. Eat half and freeze half. Enough said!

Use shortening to grease the pan, covering every nook and cranny. Sprinkle a light coating of flour over the greased surface. Tap out any excess flour

Million-Dollar Pound Cake
10-12 servings
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1 pound butter, softened, yes 1 pound
3 cups sugar
6 large eggs
4 cups soft-wheat-all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Garnishes: sweetened whipped cream, blueberries, sliced peaches

1. Preheat oven to 300 degrees F. Generously grease and lightly flour a 10-inch (14-cup) tube pan.

2. Beat butter at medium speed with an electric mixer until light yellow in color and creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs; 1 at a time, beating just until yellow disappears after each addition.

3. Add flour to butter mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. (Batter should be smooth.) Stir in extracts. Pour batter into prepared pan.

4. Bake at 300 degrees F. for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on wire rack. Garnish, if desired, or grab a slice and go.

Magic Cookie Bars

2012-01-21T05:00:00.000-05:00

Can you believe I would have the nerve to post another cookie recipe after all the cookies we had over the holidays. Well, the devil made me do it! I bought Keebler graham crackers to make my Ultimate Cheese Cake with Lemon Blueberry Glaze, for Bible study and didn't know what to do with the remainder of the crackers. There on the back of the box was this amazing recipe. Just had to do it! You can hide these in a cookie tin in the refrigerator and they last longer.

Magic Cookie Bars
32 bars
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1/3 cup butter, melted
1 1/2 cups Keebler Graham Crackers, finely crushed
1 (14-ounce) can sweetened condensed milk, low-fat if you want
1 1/3 cups flaked coconut
1 cup semi-sweet chocolate morsels or milk chocolate morsels
3/4 cup peanut butter chips or butterscotch morsels
1/2 cup chopped pecans, walnuts or almonds (optional) not really

1. Spread butter in 13 x 9 x 2-inch baking pan. Sprinkle cracker crumbs over butter. Evenly pat crumbs into pan. Drizzle milk over crumbs.

2. Sprinkle coconut, semi-sweet morsels, peanut butter chips and nuts over top.

3. Bake at 350 degrees F. for 25 minutes or until light brown around edges. Cool completely before cutting into bars.

Store in airtight container in refrigerator.

Pickled Shrimp

2012-01-20T05:00:00.000-05:00

In the low country this is considered a condiment, because they are "put up" as often as traditional relishes and chutneys. Of course if we lived in the low country we could walk out in the yard and pick our bay leaves from an old Roman laurels bay tree, and buy our sweet creek shrimp from a street vendor. But we will make do with what we have. Make these at least twenty-four hours in advance of serving. They'll last for two week refrigerated, if you hide them well. If you put these out at a party they will be the first thing to go.

Pickled Shrimp
Makes 1 quart
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1 1/2 quarts water
1/4 cup crab or shrimp boil, such as Old Bay Seasoning
2 pounds small to medium shrimp (about 50 per pound)
1 tablespoon salt
1 cup extra-virgin olive oil
1/3 cup fresh lemon juice
1 teaspoon mustard seeds
1 teaspoon celery seeds
2 garlic cloves, minced
25 to 30 bay leaves
1 medium onion, thinly sliced

In a large pot, bring the water to a boil. Have a bowl of ice cubes ready. Add the shrimp boil to the boiling water, drop the shrimp into the pot, and cook until the shrimp are just done - no more than 3 minutes. Do no let the water return to a boil. Drain, then plunge the shrimp into ice to stop the cooking. Peel the shrimp when they're cool enough to handle and set aside.

Sterilize a quart jar (wide-mouth) in a pot of boiling water. Combine the salt, oil, lemon juice, mustard and celery seeds, and garlic and set aside. Place about 15 shrimp in the jar, then add a layer of about 4 bay leaves, then a layer of onion slices. Continue making layers until the jar is filled and all the ingredients are used. Pack the jar tightly, pushing down on the ingredients with a tall, narrow olive or capers jar if necessary.

When the jar is full, stir the oil mixture well and pour slowly into the jar. Use a spatula handle or a tool made for the purpose to run down the sides to release air bubbles and to make sure the jar fills. If well packed, the jar will hold all the ingredients perfectly. Put the lid on the jar and turn it over once to make sure everything is coated with oil and the air bubbles are out. Open the jar again and push down on the ingredients again so that they are covered with a film of oil.

Refrigerate for at least 24 hours before serving. Always use a clean fork to remove the shrimp, never a finger, and when returning the jar to the refrigerate, make sure the remaining ingredients are covered with a film of oil.

Chicken Hash

2012-01-19T05:00:00.003-05:00

If you haven't made Joyce's "The Best Chicken You Will Ever Eat" you are sooo missing out. But when you do, make a little extra and about a gallon of extra gravy. Maybe not a gallon, but extra. You can make this with any left over chicken, but that extra flavor is wonderful. And the extra gravy over this hash is beyond words. All that mess on top of a piece of cornbread, we may have to patent this dish. This is Southern like you have never tasted!

Chicken Hash
2 servings, double if you like
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1 large all-purpose potato, peeled and cut into 1/2-inch cubes (1 cup)
Salt and freshly ground black pepper
2 tablespoons butter
1 small onion, chopped (1/2 cup)
1/2 teaspoon finely chopped garlic
1 stalk celery, preferably with tender young leaves, chopped (1/2 cup)
1 cup cooked chicken, cut into small pieces
1/2 cup chicken stock, heated
2 tablespoons heavy cream

Put the cubed potato into a saucepan and cover with water. Season with 1/2 teaspoon salt and bring to a simmer. Cook just until potatoes are tender, about 10 minutes. Drain and reserve.

Heat the butter in a heavy skillet until melted and foaming. Add the onion and sprinkle lightly with salt. Cook, stirring often, until the onion begins to turn translucent, about 5 minutes. Add the garlic and celery, and sprinkle again with a little salt and a few grinding of black pepper. Stir well to coat the vegetables with the hot butter and seasonings, and cook 5 minutes longer. Add the reserved potato, the chicken, chicken stock, and cream.

Cook over moderate heat until the liquid is absorbed and the bottom is glazed. Turn with a spatula, and brown the other side.

This is wonderful just like this, but if you made the cornbread and gravy, here we go. Split a piece of cornbread and pile on the hash, cover with the gravy. Unbelievable!

Lemon Raspberry Cookie Sandwich

2012-01-18T05:00:00.000-05:00

If you don't fill the cookies you will have delicious Lemon Butter Wafers. Either way they are fabulous. I like filling these with different jams and preserves, blueberry, strawberry, apricot, etc.

Lemon Raspberry Cookie Sandwich
Makes about 64 wafers
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3/4 cup (1 1/2 sticks) unsalted butter
1 cup sugar
2 large eggs
1 1/4 cups sifted flour
2 tablespoons very finely minced lemon zest
1/3 cup finely ground almonds

In a large bowl of an electric mixer, beat the butter until smooth and add the sugar, beating until creamy. Beat in the eggs, scraping down the sides of the bowl. Add the flour, beating just until combined. Add the lemon zest and almonds, stirring until well incorporated. Cover the bowl with plastic wrap and place in the refrigerator until well chilled, at least 3 hours. I like overnight.

Preheat the oven to 350 degrees. Butter a nonstick cookie sheet. Using a 1/2 tablespoon measure, spoon out level 1/2 tablespoons of chilled cookie dough onto the cookie sheet, placing them 3 inches apart. Bake for about 1o minutes or until the cookies have just flattened and are lightly browned around the edges. Cool the cookies on racks. Store in a covered tin.

On the day you will be serving, spread a healthy teaspoon good quality seedless raspberry jam on the bottom of one cookie, then place the bottom of another cookie on top.

Braised Cabbage

2012-01-17T05:00:00.000-05:00

My Southern/Country is coming out today. Cabbage is one of my favorite vegetables, any time of the year. I even freeze cabbage from the summer crops. If I'm home alone a great dinner for me is braised cabbage, a few homemade pickled beets and a couple of piece of cornbread. Why would anyone eat fast food!

You can use butter or olive oil here if you prefer (or even omit the onions), but bacon fat gives this dish a distinctive, Southern flavor.

Braised Cabbage
serves about 6
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3 tablespoons bacon fat, butter, or olive oil
2 medium onions, sliced 1/3-inch thick
1 large head green cabbage, washed, cored, and cut crosswise into 1-by-2-inch pieces
Salt
Freshly ground black pepper

Heat the bacon fat or butter in a large covered skillet or Dutch oven until hot. Add the onions and cook, stirring often, for 5 minutes. Add the cabbage, and season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Stir the cabbage well, to coat with cooking fat and distribute seasoning. Reduce heat to low, and cook, tightly covered, for 30-40 minutes, stirring often, until cabbage is very tender. Taste carefully for seasoning, and adjust if needed.

Creamy Rice Pudding with Praline Sauce

2012-01-16T05:00:00.001-05:00

It's going to be hard to find a more pure and simple old-fashioned southern dessert than rice pudding, but to add the praline sauce will be the killer. You will think you are in Savannah... Georgia that is.

Creamy Rice Pudding With Praline Sauce
6-8 servings
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2 cups milk
1 cup uncooked extra-long grain white rice
1/2 teaspoon salt
2 3/4 cups half-and-half, divided
4 egg yolks, beaten
1/2 cup sugar
1 1/2 teaspoons vanilla extract
20 caramels
1/2 cup chopped toasted pecans

1. Stir together first 3 ingredients and 2 cups half-and-half in a large saucepan. Cover and cook over medium low heat, stirring often, 35-40 minutes or until rice is tender.

2. Whisk together egg yolk, 1/2 cup half-and-half, and sugar. Gradually stir about one-fourth of the hot rice mixture into yolk mixture; stir yolk mixture into remaining hot mixture.. Cook over medium-low heat, stirring constantly, until mixture reaches 160 degrees F and is thickened and bubbly (about 7 minutes). Remove from heat; stir in vanilla.

3. Stir together caramels and remaining 1/4 cup half-and-half in a small saucepan over medium-low heat until smooth. Stir in pecans. Serve praline sauce over rice pudding.

Homemade Baking Powder

2012-01-15T13:43:00.003-05:00

Do you make your own baking powder? Me either, until today. It's cold and some snow still on the ground and I'm bored. This takes less than 5 minutes to make and you always have fresh baking powder. Plus it has no aluminum-sulfate based powders to leave that metallic "tingle" on your tongue. Go ahead, read the back of your baking powder can!

This is all you do: sift together 1/4 cup of cream of tartar and 2 tablespoons baking soda, sift THREE times. Store in a clean, tight-sealing jar (mason jar). Store at room temperature, away from sunlight, for up to 6 weeks.

When I start talking about rendering my own lard you guys need to calm me down.

Saint and Scriptures Sunday

2012-01-15T00:05:00.000-05:00

In a culture where approval/ disapproval has become the predominant regulator of effort and position, and often the substitute for love, our personal freedoms are dissipated. - Viola Spolin

Wanting others to approve of our efforts, our appearance, our aspirations and behavior is perfectly normal, certainly not unhealthy. However, needing the approval in order to proceed with our lives is.

Giving away our power to the whims of others weakens our Spirit. Personal freedom means choosing our own behavior; it means acting rather than reacting. It also means allowing ourselves the full adventure of living, of meeting each moment wholly, of responding in a pure, spontaneous, personally honest manner. Only then can we give life what is ours to give.

Each of us has a unique part to play in the drama of life. And we need to rely on God for our cues, not on those whose approval we think we need. When we turn within for guidance, all the approval we could hope for will be ours.

I will be free to day. I will let no one control my actions. I will let God give the only approval that counts. Aligning my will with God's will guarantees it.

Cuban Black Bean Soup

2012-01-14T05:00:00.001-05:00

A memorable soup for a cold winter's evening. January is National Soup month. If it were up to me, every month would be national soup month. This is the first recipe I used for Cuban Black Bean Soup, back when Moses was 10, and it's the one I still use. This is one of my favorites.

Cuban Black Bean Soup
6-8 servings
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adapted from a 1972 Southern Living recipe

1 pound dried black beans (sometimes called "turtle beans")
2 quarts water
1 tablespoon salt (for beans)
2 cloves garlic
1 teaspoon salt (for the soup)
1 teaspoon ground cumin
1 teaspoon oregano
1/4 teaspoon dry mustard
2 tablespoons olive oil
2 onions, chopped
1 or 2 green sweet peppers, chopped
1 tablespoons freshly squeezed lemon juice

Soak beans in water overnight. Next day, using same water, add the 1 tablespoon salt, bring to a boil, cover and cook until beans are almost tender. (These beans require longer cooking than other varieties.)

Crush together garlic, 1 teaspoon salt, cumin, oregano, and dry mustard. Heat oil and saute onions about 5 minutes in large skillet; add green pepper and continue sauteing until onions are tender. Stir in seasoning mixture and lemon juice, then about 1/2 cup of the hot bean liquid. Cover and simmer about 10 minutes. Add to beans and continue cooking until flavors are blended, about 1 hour.

To thicken soup, remove 1 cup of beans and liquid and put through blender or fine sieve, returning puree to soup kettle. Check seasonings and correct if necessary.

Serve in bowls with mound of hot dry rice in center. Garnish top with finely diced green onion tops; or soup may be garnished with diced hard-cooked egg with thinly sliced lemon floating on surface. The ideal accompaniment for this soup is Cuban Bread or Italian Bread Sticks.

Hot Chocolate

2012-01-13T11:44:00.005-05:00

When the wind chill is zero like it is today, all I can think of is soup and/or hot chocolate. Maybe a shot of straight bourbon, but it's a little early to be drinking shots. While I'm, waiting for my Cuban Black Bean Soup (posted tomorrow) to cook I made a batch of this. What comfort!

This recipe can be made up to the point of adding the milk to make a base syrup that can be stored for a month. To make a cup of hot chocolate in a jiffy, simply whisk 1/4 cup of the syrup into 1 cup of heated milk. The cognac adds a depth of flavor but doesn't leave a taste of alcohol.

Hot Chocolate
enough to serve 6
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1/2 cup cocoa powder
3/4 cup sugar
1/4 teaspoon salt
1/2 cup boiling water
1/2 cup heavy cream
2 ounces semisweet chocolate, finely chopped
1/2 teaspoon vanilla extract
1 teaspoon cognac (optional)
4 1/2 cups milk, heated

Put the cocoa, sugar, and salt in a heavy nonreactive pan. Slowly whisk in the boiling water, and cook at a simmer for 3 minutes. Whisk in the heavy cream, bring back to a simmer, and remove from heat. Add the chopped chocolate, and whisk until melted and smooth. Add the vanilla and optional cognac, and slowly stir in the heated milk. Cover tightly and let rest for 5 minutes before serving, so that the flavors can marry and develop. If the hot chocolate cools, gently heat to just below a simmer. Serve with marshmallows floating on top.

Scallops In Tomato Sauce

2012-01-13T05:00:00.002-05:00

Today is my wonderful sister's birthday. Don't worry I'm not telling your age. She is younger than me. The whole world is younger than me. Living in California she eats more seafood and veggies than bacon grease and meatloaf.

This is an old recipe that I found again in the mess of cook books Joyce sent last week. I thought she might enjoy making this. She may or may not remember it from years ago.

Happy Birthday Sweetie!

Scallops In Tomato Sauce
4-6 servings
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2 tablespoons butter
1 1/2 pounds sea scallops
Parsley, finely chopped
Sauce:
2/3 cup chili sauce, homemade or Heinz
1/3 cup catsup, Heinz
1 tablespoon prepared horseradish
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
2 teaspoons prepared mustard
1/8 teaspoon garlic salt

Combine all ingredients for sauce and set aside.

Saute scallops in butter until brown and tender, 5 to 8 minutes. Pour sauce around scallops and heat just to boiling. DO NOT boil. Sprinkle with parsley and serve.

Hot Pepper Vinegar

2012-01-12T05:00:00.000-05:00

Yesterday was a rainy, gloomy day, perfect for catching up on important things that need doing inside. Not cleaning, don't get crazy. I was almost out of Hot Pepper Vinegar, House Seasoning and Sauerkraut. All of which are essential in my kitchen.

Hot Pepper Vinegar is always passed with cooked greens in the south. It's also used on vegetables and meats. You can make it very simply by replacing about a quarter of the vinegar in a bottle with hot peppers and setting aside for a week. It is very common to see these peppers in old catsup bottles or liquor bottles. Spiciness varies with peppers. The following recipe is a little more trouble, but the resulting vinegar is will worth the effort.

Hot Pepper Vinegar
Yield: 1 quart or 2 pints
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Mixed hot peppers, about 1 pound
1-2 garlic clove, peeled
3 cups white vinegar (I like half cider and half white vinegar)
3/4 cup water
2 tablespoons kosher salt
1 small onion, peeled and chopped
1 1/2 teaspoons mustard seeds

Pack sterilized quart, or 2 pint jars with the mixed hot peppers, then add garlic clove. Mix the remaining ingredients in a nonreactive pot and cook at a low boil for about 30 minutes, covered.

Pour the boiling liquid over the peppers, seal the jar, and process in a boiling water bath for 10 minutes.

Turnip and Cumin Puree

2012-01-11T05:00:00.000-05:00

It's time for more turnips! And you thought turnip season was over at my house. Wrong! We really haven't had a long hard freeze this winter. Starting Thursday that will be a different story. I was killing time waiting for the furnace guys to finish repairing the furnace a few days ago by reading more of the cook books Joyce sent. This jumped right off the page to me. Off to the turnip patch I go. It was 38 degrees F. What was I thinking! No one in their right mind wouldn't love these.
Serve them with almost any simple meat, such as a roast chicken or duck.

We Southern (USA) folks can cook French.

Turnip and Cumin Puree
4 servings
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From Patricia Wells at Home in Provence

2 tablespoons unsalted butter
12 ounces (750 g) turnips, peeled and cubed
Sea Salt to taste
A big pinch of sugar
About 1 cup (25 cl) chicken stock, homemade is best
1/2 teaspoon cumin seeds

1. In a large skillet, heat the butter over moderate heat until it sizzles. Add the cubed turnips and salt lightly. Add the sugar and saute', tossing until turnips are lightly browned all over, about 7 minutes. Cover with chicken stock and cook over low heat until almost all the liquid has evaporated, about 30 minutes.

2. Transfer to a food mill or the bowl of a food processor and puree. Season to taste with cumin. Taste for seasoning. Serve warm, as a vegetable side dish. (The puree can be prepared several hours in advance. Keep warm in the top of a double boiler set over simmering water.)

The Chart House Bleu Cheese Dressing

2012-01-10T05:00:00.000-05:00

It has been years since I've dined at The Chart House restaurants, but I still remember the beautiful decor, fabulous food and great Happy Hours. I think it was one of the first truly wonderful salad bars in my memory. I am not a salad bar person or a buffet of any kind. But I do remember this wonderful Bleu Cheese Dressing. Serve it on any salad you like, but I'm happy with an icy cold wedge of iceberg. Sprinkle more bleu cheese on top if you like.

A specialty of The Chart House

The Chart House Bleu Cheese Dressing
yields about 2 1/2 cups
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3/4 cup sour cream
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt, scant
1/3 teaspoon garlic powder, scant
1 teaspoon Worcestershire sauce
1 1/3 cups mayonnaise
4 ounces Danish bleu cheese
More bleu cheese for sprinkling, if you like

Blend all ingredients except mayonnaise and bleu cheese at low speed for 2 minutes. Add mayonnaise and blend 1/2 minute at low speed, then blend 2 minutes at medium speed. Crumble and add bleu cheese, blend at low speed no longer than 4 minutes.

Must sit 24 hours before serving.

Baked Oysters and Wild Rice

2012-01-09T05:00:00.003-05:00

I have done absolutely nothing worth while all weekend, but it's not my fault. My friend, Joyce at Octoberfarm, sent me two boxes, yes boxes, of cookbooks. I have been taking cookbooks to bed with me. There are recipes in those books I haven't thought about in years, and love. Recipes I can't wait to try and share with you. What a wonderful year this is going to be.

Some people think you can't be too rich or too thin. I think you can't have too many really good recipes. This is an old favorite I haven't made for 10 years or more.

Baked Oysters and Wild Rice
4 servings
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adapted from A Cookbook by The Junior League of Savannah, Inc.

1 cup oysters (sneak in a few more)
1/2 cup wild rice, raw
1/2 cup butter melted
2 1/4 cups cracker crumbs (I use saltines and whole wheat Ritz)
1/8 to 1/4 teaspoon Tabasco
3 tablespoons butter, melted
Chicken broth

Drain oysters thoroughly and reserve liquid. Check for shell pieces. Precook wild rice until it begins to open.

Combine 1/2 cup melted butter, cracker crumbs and Tabasco. Arrange in layers in buttered casserole in this order: 1/2 crumb mixture, 1/2 wild rice, 1/2 oysters; repeat. Top with 3 tablespoons melted butter. Add enough chicken broth to oyster liquor to make 1 1/2 cups and pour over casserole. Top with remaining crumbs.

Bake in covered casserole 30 to 40 minutes at 350 degrees F. Uncover and bake 15 minutes or until light brown.

Could Be Randy's Favorite Recipe

2012-01-08T14:56:00.004-05:00

My sweet nephew, Randy will be moving to his new mini-farm in a few weeks and I will only be cooking for him a couple of times a week, I hope. Twelve miles in a long way to drive for a five course meal everyday. Edie and his dad gave him a red crock pot for Christmas so he would have dinner waiting when he came in from work. Providing he put something in it before he left home. Plus a huge cookbook for crock pot cooking. He was a little overwhelmed with the cookbook. He will be fine after he overcomes his fear of words like, saute', thyme, rosemary, etc.

He has ask me to put together a few of his favorite recipes that he enjoys now suitable for crock pot cooking. I'm happy to do that. However to get him started I thought I should start with an appliance he is familiar with, the microwave. How does this sound?

Pork and Beans
serves 1
no printed recipe required

1 tin of Pork and Beans
1 fork
1 plate
2 slices buttered bread

Open tin, place contents on plate. Cover lightly with Saran Wrap. Heat in microwave for 2 minutes. While heating, butter bread. Enjoy.

Randy can prepare this tasty dish all by himself. He can even slice and add a hot dog later as he becomes more proficient in the kitchen.

Saint and Scriptures Sunday

2012-01-08T05:00:00.000-05:00

There must be a reference to a scripture somewhere in this. Actually, it was my morning meditation yesterday. I loved it so much I thought I'd share, because it's so true.

A complete revaluation takes place in your physical and mental being when you've laughed and had some fun.

Norman Cousins, in his book Anatomy of an Illness, describes how he cured his fatal illness with laughter. Laughter recharges our entire being; every cell is activated. We come alive, and full vitality restores us physically and emotionally. Many of us need both emotional and physical healing, but perhaps we've overlooked the times to laugh because we've been caught in a negative posture.

Unfortunately, negativity becomes habitual for many of us. However, it's never too late to turn our lives around, to laugh instead of complain. Choosing to see the bright side of life, to laugh at our mistakes, lessens our pain, emotional and physical. Laughter encourages wellness. It is habit forming and, better yet, contagious. Bringing laughter to others can heal them as well.

We all want health and happiness in ourselves and others, and we can find it by creating it. The best prescription for whatever ails us may well be a good laugh.

Today I'll seek out those chances to dispense a little medicine.

Cola Pot Roast with Vegetables

2012-01-07T05:00:00.000-05:00

This is one of my favorite pot roast recipes. It's perfect for Sunday after church. The roast is started on the day before and put in the oven before church and ready when you get home. Throw together a quick salad while the bread is baking and instant Sunday dinner.

The cola, used instead of broth, adds a slightly sweet flavor to the meat and vegetables. Grind some fresh pepper over the roast before serving, if desired.

Cola Pot Roast with Vegetables
6-8 servings
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1 (12-ounce) can cola soft drink
1 medium onion, chopped
8 garlic cloves, minced
1 lemon, thinly sliced
1 cup soy sauce
3 tablespoons vegetable oil, divided
1 (3-4 pound) boneless chuck roast, trimmed
1 teaspoon fresh coarsely ground pepper
8 large carrots (about 1 1/2 pounds), cut into 1 1/2-inch chunks
7 Yukon gold potatoes (about 2 1/4 pounds), cut into quarters
2 large onions, cut into eighths
2 tablespoons cornstarch
1/2 cup cold water
Garnish with fresh oregano or thyme sprigs

1. Combine first 5 ingredients and 2 tablespoons oil in a large zip-lock freezer bag. Add roast, turning to coat. Seal and chill 8-24 hours. Remove roast from marinade; discard lemon slices, and reserve marinade. Sprinkle roast with pepper.

2. Brown roast 4 minutes on each side in remaining 1 tablespoon hot oil in a large skillet over medium-high heat. Remove roast from skillet, and transfer to a large roasting pan. Add reserved marinade to skillet, stirring to loosen particles from bottom. Bring to a boil. Remove from heat.

3. Preheat oven to 300 degrees F. Arrange carrots, potatoes, and onions around roast in pan; pour hot marinade over roast and vegetables.

4. Bake, covered, at 300 degrees F. for 4 hours or until meat and vegetables are tender. Transfer roast and vegetables to a serving platter. Skim fat from juices in roasting pan.

5. Whisk together cornstarch and 1/2 cup cold water in a small bowl until smooth. Whisk cornstarch mixture into juices in pan; cook over medium-high heat 3 minutes or until thickened, whisking to loosen particles. Serve gravy with roast and vegetables. Garnish if desired.

Sour Cream-Raisin Coffeecake

2012-01-06T05:00:00.001-05:00

In searching through my freezer this morning I discovered, I have nothing, nothing in reserve. No cookie dough, no Rum Cake, no Hot Brown, no meatloaf, zero for emergency food. This makes me nervous. What would I do if there were an unexpected death! If nothing else I'm making and freezing this old favorite coffeecake. At least it's a start.

Sour Cream Coffeecake
1 coffeecake
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1/2 cup butter
1 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 cup white raisins

Cream together butter and 1 cup sugar in large bowl of mixer. Add eggs, beating well after each, then add sour cream and vanilla. Sift flour, baking powder, and soda together three times; add to batter and mix well.

Spread half the batter in greased 12 x 8 x 2-inch baking dish. Sprinkle with mixture of 1/4 cup sugar, the cinnamon, and raisins. Carefully spread remaining batter over that. A small spatula does this best, without tearing up the layer underneath.

TOPPING
Combine 1/4 cup light brown sugar, 1 tablespoon all-purpose flour, 1/2 teaspoon ground cinnamon, and 1/3 cup chopped pecans or walnuts. Sprinkle evenly over batter, then drizzle 1-1/2 tablespoons melted butter over top. Bake at 325 degrees F. (350 if using metal pan) for about 40 minutes, or until cake tests done. Freezes beautifully.

Chicken Sauce Piquante

2012-01-05T05:00:00.000-05:00

Here's a traditional New Orleans dish for the slow cooker in all it's peppery glory. This is perfect spooned over white rice.

I get a little carried away when meat goes on sale for 99 cents a pound or less. I seem to have several big beautiful Perdue chickens that I have acquired in that fashion.

Chicken Sauce Piquante
4 servings
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1 whole chicken (about 4 pounds) cut into 8 pieces
1 tablespoon of your favorite Creole Seasoning, I like Emeril's
1/2 cup all-purpose flour
3 tablespoons vegetable oil
1 medium onion, chopped
1 medium green bell pepper, chopped
3/4 cup chopped celery
1/2 jalapeno chile, minced, more if you like
1 1/2 teaspoons chopped garlic
1/2 teaspoon crushed red pepper
1/2 teaspoon dried thyme
1/2 teaspoon cayenne
2 bay leaves
One 28-ounce can whole tomatoes, drained and juice reserved
1/4 cup tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon salt
Steamed white rice
1/4 cup chopped fresh parsley for garnish

1. Add the chicken pieces to a large mixing bowl and season all over with the creole seasoning. Add the flour and mix well until the chicken is evenly coated. Shake the chicken to remove any excess flour, then set it aside on a plate.

2. Heat the oil in a large skillet over medium-high heat. Add the chicken pieces to the pan, in batches if necessary, and cook until golden grown on all sides, about 8 minutes. Transfer the browned chicken pieces to the crock of a 6-quart slow cooker.

3. Add the onion, bell pepper, celery, and jalapeno to the skillet and cook for 2 minutes, stirring to incorporate the crowned bits from the bottom of the pan. Add the garlic, crushed red pepper, thyme, cayenne, and bay leaves and cook for 1 minute longer. Add the tomatoes, breaking them up into pieces with the spoon, the tomato paste, Worcestershire, sugar, and salt. Add 1/2 cup of the reserved tomato juice and bring to a simmer. Cook for 1 minute, then transfer the hot sauce to the slow cooker. Cover and cook the chicken on low until tender, about 3 hours. Remove bay leaves.

4. Serve over steamed rice and garnish with parsley.

Baked Wild Rice with Onion and Pecans

2012-01-04T00:05:00.000-05:00

This is a recipe from the cookbook my sweet sister send me for Christmas, The Bryant Family Vineyard Cookbook by Barbara Bryan and Betsy Fentress, plus great chefs and friends. Most of the recipes are very simple and would please anyone.

You know how I am about make ahead dishes. This can be assembled early in the day or a day ahead, refrigerate and bake just before serving.

Baked Wild Rice with Onion and Pecans
serves 6-8
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5 tablespoons butter, plus additional for buttering pan
1 pound small white mushrooms, stemmed
1 medium yellow onion, chopped
1 cup chopped pecans
1 cup wild rice, rinsed
3 cups chicken broth
Salt and freshly ground black pepper

Preheat the oven to 350 degrees F. Butter a shallow 2-quart covered casserole and set aside.

In a large saute' pan over low heat, melt 2 tablespoons of the butter. Add the mushrooms and saute' until they are browned and release their juices. Continue to cook until the juices are reduced and the pan is nearly dry. Transfer the mushrooms to a platter and return the unwashed pan to the stovetop over medium heat.

Add 2 tablespoons of the butter and the onions. Saute until the onions are translucent, 2 to 3 minutes. Transfer the onion to the platter with the mushrooms, and again return the unwashed pan to the stovetop over medium heat.

Add remaining 1 tablespoon of butter and the pecans. Saute' the pecans until fragrant and toasted, about 2 minutes. Stir in the rice, broth, mushrooms, and onion. Season with salt and pepper to taste.

Transfer the rice mixture to the casserole. Cover and bake until the rice is just tender, about 1 hour. Serve hot.

Poppy Seed-Chicken Casserole

2012-01-03T00:05:00.000-05:00

It doesn't get any easier than this timeless casserole. Great way to use up some more leftover turkey. I think this is an old Southern Living recipe. I've made it for years. You can give it a healthy spin with whole wheat crackers or use the buttery ones if you like.

Poppy Seed-Chicken Casserole
about 6 servings
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3-4 cups chopped cooked chicken or turkey
1 (16-ounce) container sour cream
1 (10 3/4-ounce) can of chicken and mushroom soup
1 1/2 cups (6-ounce) shredded sharp Cheddar cheese
3 tablespoons poppy seeds
1 sleeve whole wheat round buttery crackers, crushed
1/4 cup butter melted

1. Preheat oven to 350 degrees F. Stir together first 5 ingredients in a large bowl. Spoon into a lightly greased 11 x 7-inch baking dish. Top with crushed crackers. Drizzle with melted butter.

2. Bake, uncovered, at 350 degrees F for 25 to 30 minutes or until bubbly. Let stand 10 minutes before serving.

Linguine with Onions, Peas, and Basil

2012-01-02T00:05:00.000-05:00

January 2, 2012! How many times am I going to write that wrong. Don't get up this morning vowing to go on some big starvation diet. Diets don't work. Moderation does work. Increase the size of your salads and decrease the size of the meat portions. Increase your fluid intake, no I don't mean soft drinks. Eat fresh fruit, in moderation, for dessert. Heaven knows we've all had plenty of sugar and butter this holiday season. Try a few vegetarian dishes.

This is such a wonderful change from all the heavy holiday foods.

Linguine with Onions, Peas, and Basil
2-4 servings
print recipe
Adapted from Vegetarian Cooking For Everyone

3 tablespoons butter
1 red onion, quartered and thinly sliced crosswise
1 1/2 pounds fresh peas, shucked or 2 cups frozen
Salt and freshly ground white pepper
8 ounces fresh or dried linguine
1/4 cup small basil leaves, plucked into pieces
3 tablespoons freshly grated Parmesan

Start heating a large pot of water for the pasta. Meanwhile, melt 1 tablespoon of the butter in a wide skillet. Add the onion and a few spoonsfuls water and stew over low heat until the onions are soft, 8-10 minutes. Add the peas and cook until they're bright green and tender, a minute or two. Season with salt and pepper.

Cook the pasta in the boiling salted water, then scoop it out and add it to the peas, allowing a little water to fall into the pan. Add the basil and remaining butter, then toss with a large fork and spoon. Distribute the pasta among heated plates, then go back for the peas that have stayed behind and spoon them over the pasta. Add a dusting of Parmesan to each plate.

Cook's Note: Nothing wrong with adding a few sauteed mushrooms to the mix for a little extra character.

Happy New Year

2012-01-01T00:05:00.001-05:00

It's hard to believe another year has come and gone. I've been so blessed to have all of you this past year or two. No way am I going to start naming names of how much I appreciate each of you. I'm sure to miss someone.

You have listened to me rant and rave about stupid things and read a zillion of my recipes. I've listened to you talk about building a new home and moving to a different state, husbands losing jobs, battling cancer, sick children, killing your kids (the next day they are precious), sick pets, surgeries and fighting insurance companies. The list goes on and on. But, you know what, we all made it. God's Grace at work.

I've found new friends in Turkey, Albania, England, Japan, etc. There are people that say blogging is a waste of time. I hardly think any of you are a waste of time. I may not comment as much as I should, but I read and enjoy all your blogs.

Wishing you all a Happy and Healthy New Year!

Let's see how much trouble we can cause, and how much fun we can have in 2012!

Baked Coconut Custard

2011-12-31T09:00:00.000-05:00

I could not decide what to have for dessert on New Year's. First I thought of Rice Pudding with Praline Sauce. I'll post that later. Then I remembered I was having rice with the Black-Eyed Peas. I happen to remember this recipe that I found on The English Kitchen. Great blog. Marie has wonderful recipes. Be sure to check her out. Anyway, I had made this a number of times over the holidays and everyone loved it.

You might think it's a pie, but there is no crust to mess with. It slices like a pie and has a golden crisp coconut top. Plus you can make it the day before serving. This is as good as any coconut cream pie I've ever had. Thank you Marie!

Baked Coconut Custard
6-8 servings
print recipe

2 cups milk
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 large free range eggs
1 1/4 cups sugar
1 1/2 teaspoons vanilla extract
1 cup sweetened flaked coconut

Preheat the oven to 350 degrees F. Butter a 9 or 10 inch pie dish well. Set aside.

Measure the milk, flour, salt, baking powder, eggs, sugar and vanilla into the bowl of a food processor or blender. Blend together for 3 minutes. Add the coconut and blend for about 2 or 3 seconds longer. Pour mixture into the buttered pie dish.

Bake for 30 to 35 minutes, until the edges are set and the centre just a bit wobbly. Remove from the oven and let cool, or serve warm. If cooling and serving later, chill in the refrigerator and warm a bit before serving. Serve with a dollop of whipped cream and maybe a few slices of fresh fruit. This is heavenly!

Southern New Year's Menu

2011-12-30T16:17:00.001-05:00

All the recipes for my Southern New Year's meal are on the sidebar with the exception of the dessert which will appear tomorrow and the ham which I will link to in a minute. That just happens to be the best ham you will ever eat.

"The Ham" I'm going to make you look! No hints, Joyce, don't tell!
My Favorite Black-Eyed Peas Over Rice
Collard Greens With Smoked Turkey
Quick Chili Sauce for the peas
Crackling Cornbread
Baked Coconut Custard

The best part is everything but the cornbread can be made the day before or earlier. Have fun cooking!

Crackling Cornbread

2011-12-30T00:05:00.000-05:00

Are you serious! You've never had Crackling Cornbread? I can remember my grandmother making crackling after the hogs had been butchered. You take the fat from the pig and cut it into small cubes. These went in a big black pot and you cooked them draining the grease every now and then, until the cubes got crunchy and golden. I don't know anyone that makes their own crackling any more and the "fresh" ones at the grocery smell funny, so I use fried pork rinds, that are available in the potato chip section.

Perfect for your traditional New Year's peas and greens.

Crackling Cornbread
Makes 9 servings
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3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1/4 cup sugar (I only use 2 tablespoons)
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
2 large eggs
1/3 cup butter, melted
1 1/2 cups fried pork rinds, coarsely crumbled

1. Preheat the oven to 400 degrees F. Grease an 8 x 8-inch square baking pan.

2. In a large bowl or on a piece of waxed paper, stir together the cornmeal, flour, sugar, baking, powder, and salt; set aside.

3. In a large bowl, beat together the milk, eggs, and butter. Add the cornmeal-flour mixture and stir until just combined. Stir in the pork rinds. Pour into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.

4. Cool in the pan and cut into 9 squares.

Collard Greens with Smoked Turkey

2011-12-29T15:00:00.000-05:00

I'm running out of time to get all the New Year's recipes posted, so I'm posting the collard greens a day earlier than planned.

Can't imagine a New Year without Black-Eyed Peas and Collard Greens. In the past I've always used ham hocks, which are great, but I do enjoy the flavor of the smoked turkey wings, or necks a little more. They are a bit healthier also.

The peas are for prosperity, the most you eat of them the more prosperous, so eat at least 365 peas. The greens are naturally for money.

Collard Greens with Smoked Turkey
4-6 serving
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3 cups water
1/2 pound smoked turkey wings, or neck
1 1/2 pounds collard greens
2 tablespoons oil
1/2 teaspoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar (do not omit)
1/2 teaspoon crushed red pepper flakes

In a 4 quart saucepan, bring the water and smoked turkey to a boil over high heat. Reduce the heat and simmer covered, for 1 hour.

While the turkey is cooking, wipe the collards with a damp towel, then wash them two or three times or until all the dirt and grit has been removed. Chop the greens as big as you like, about 1 1/2 inch pieces is good, I really like them bigger.. You should have about 10 cups.

Add the collards, oil, salt, black pepper, sugar and red pepper flakes to the pan. Return to a boil, reduce the heat and simmer, covered, for 30 minutes longer. Discard the turkey, before serving, or chop the turkey meat and add it to the collards.

Quick Chili Sauce

2011-12-29T00:05:00.001-05:00

My friend, Laurie at When the Bough Breaks sent me the wonderful Tomato Chili Sauce recipe earlier this summer. This is her quick version that I just love.

The wonderful thing about this is you don't have to have fresh out of the garden tomatoes and it takes a lot less time to make. The way the chili sauce flys out of this house I didn't even bother to can it.

This is perfect to serve with your black-eyed peas.

Quick Chili Sauce
about 2 pints
print recipe

1 19-ounce can tomatoes, or equivalent of home canned
1 large or 2 small green and red peppers chopped
1 cup coarsely chopped onions
1/4 cup white vinegar
1/3 cup packed brown sugar
1/2 teaspoon salt
1/4 teaspoons dry mustard powder

Spice bag made of 1 teaspoon pickling spice and 2 teaspoon celery seed. Tied loosely in cheesecloth.

Bring everything to a boil reduce heat and simmer 45 minutes or until the consistency you prefer. I had to cook mine longer because I used home canned tomatoes. Remove spice bag fill hot jars and secure lids and can in hot water bath for 10 minutes.

Laurie, her mum and gramma all wrap theirs in paper to store. That keeps their color nice and deep. If your house is like mine you will not have that problem. I don't think it will change colors in 2 weeks.

Laurie I can't thank you enough for both of these FABULOUS recipes.

My Favorite Black-Eyed Peas Over Rice

2011-12-28T00:05:00.000-05:00

Everyone has their favorite way to prepare Black-Eyed Peas. I think I have tried every one out there, but this really is the best, in my opinion. Did you know black-eyed peas are not just for New Years Day!

This is my version of Hoppin' John!

Black-Eyed Peas Over Rice
about 8 generous servings
print recipe

The night before , rinse 1 cup dried black-eyed peas. Soak all night in cold water. The next morning, check your peas. Discard any "floaters". While the peas drain in a colander, fry 4 slices of bacon. Remove bacon; reserve for another dish - for example, bacon deviled eggs. Pour off all grease except for 2 tablespoons. Pour this grease in an 8-10 quart pot. Chop 1 onion, 3 stalks celery, and half a green pepper. Add these vegetables to the pot with the bacon grease and saute over medium heat. Mince 2 teaspoons garlic and throw in the pot. Add the peas, 1 1/2 cups chicken stock and 3 quarts cold water. Add 1 1/2 pounds pigs' tails, finely chopped, or 1 large smoked ham hock. I have also used smoked turkey legs or wings. Add 1 teaspoon salt 3/4 teaspoon black pepper, 1/8 teaspoon cayenne, and 1 hot red-pepper pod whole. Bring to a boil, then reduce the heat and simmer' covered, for about 1 1/2 hours, stirring frequently. Remove the lid and cook another 30-45 minutes. Meanwhile in a separate pot, cook long-grain rice, following the directions on the bag. Orzo makes a delicious substitute. Serve the beans/peas over the rice.

Turkey/Chicken Hash

2011-12-27T00:05:00.000-05:00

Did you have turkey for Christmas? Or do you still have some in the freezer from Thanksgiving? I do. I love a good Turkey/Chicken Hash. It's perfect for breakfast, brunch, lunch or supper/dinner. Great for a church supper or yes, funeral food. Serve it over toast, biscuits or corn cakes.

This is one of those great make-a-head meals.

Turkey/Chicken Hash
8 servings
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1 onion, chopped finely
1 red bell pepper, chopped finely
1 green bell pepper, chopped finely
6 tablespoons unsalted butter
1/2 cup all-purpose flour
3 cups chicken broth
3/4 cup medium-dry sherry
1/2 cup half-and-half
5 cups diced cooked turkey/chicken
1 1/2 cups diced cooked potato
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice, or to taste
Hot pepper sauce, to taste
1/2 cup minced fresh parsley leaves

In a heavy skillet cook the onion and the bell peppers in the butter over moderately low heat, stirring, until they are softened. Add the flour, and cook the roux mixture, stirring, for 3 minutes. Add the broth, the sherry, and the half-and-half, whisking. Bring the mixture to a boil, whisking, and stir in the turkey, the potato, the Worcestershire sauce, the lemon juice, the hot pepper sauce and salt and black pepper, to taste. Simmer the mixture, stirring occasionally, for 10 minutes, thinning the mixture with water if necessary. The may may be prepared up to this point 2 days in advance and kept covered and chilled. Reheat the hash, thinning the mixture with water or broth if necessary. Stir in the parsley and transfer the hash to a chafing dish.

Breakfast for Dinner with Green Onion Home Fries

2011-12-26T00:05:00.001-05:00

Happy beginning of Kwanzaa!

If I didn't have this recipe typed and ready to post you would be getting zilch today. The only thing that sounds good to me is a fried egg sandwich. Don't get me wrong, I had a wonderful Christmas dinner at Edie and Larry's yesterday. I'll tell you all about it later. For now I'm not going to talk about food for a whole day.

The nice thing about New Year's Day is you can have anything you want as long as you have collard greens and black-eyed peas. We'll get to that in a few days.

Breakfast for Dinner with Green Onion Fries
Serves 4-6
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2 tablespoons butter
2 tablespoons vegetable oil
1 1/2 pounds small red potatoes, boiled until just tender, drained and quartered
4-5 green onions,white and light green portions, thinly sliced on the bias
Kosher salt and freshly ground pepper, to taste

1 pound Mexican chorizo, casings removed
1 yellow onion, diced
1 large bunch Swiss chard, stems and ribs removed, leaves cut into 1/2-inch strips
1 red bell pepper, roasted, seeded and cut into 1/4-inch strips
1 cup shredded white cheddar cheese
8 eggs

MERRY CHRISTMAS

2011-12-25T00:05:00.000-05:00

THE BIRTH OF JESUS

LUKE 2:1-7
from The Message

About that time Caesar Augustus ordered a census to be taken throughout the Empire. This was the first census when Quirinius was governor of Syria. Everyone had to travel to his own ancestral hometown to be accounted for. So Joseph went from the Galilean town of Nazareth up to Bethlehem in Judah, David's town, for the census. As a descendant of Davie, he had to go there. He went with Mary, his fiancee, who was pregnant.

While they were there, the time came for her to give birth. She gave birth to a son, her firstborn. She wrapped him in a blanket and laid him in a manger, because there was no room in the hostel.

Merry Christmas to All. Have a wonderful day.

Girdle Cakes

2011-12-24T00:05:00.000-05:00

Yes, Girdle Cakes, that's what the Scots call them. To us it's still a griddle cake or pancake. I found this recipe in one of Diane Mott Davidson's books a few years ago, Prime Cut. Not only do I enjoy her novels but I love her recipes. I think it's the addition of cottage cheese that makes these special.

This might be perfect for Christmas morning!

Girdle Cakes
makes 8-12 cakes
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1 egg
1 1/2 cups or more buttermilk
1/2 cup cottage cheese
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup blueberries, plus more for serving
Butter and maple syrup for serving

Oil a large skillet or griddle (girdle") and preheat it over medium heat.

In a large bowl, beat the egg lightly, Stir in the buttermilk and cottage cheese.

Sift together the flour, baking powder, and baking soda. Sift again into the egg mixture. Stir in the dry mixture very lightly, mixing only enough to combine. If the mixture is too dry, stir in a small amount of additional buttermilk. Gently stir in the blueberries.

Scoop the batter into pancakes until the hot, well-oiled pan. After the cakes have set on one side, gently loosen them with a metal spatula to make sure they do not stock. When the edges of the cakes appear dry, flip the cakes carefully to cook until cooked through and golden brown on both sides. This can take from 2 to 5 minutes per side.

Serve immediately with butter and maple syrup and/or more blueberries.

Cheese Ball

2011-12-23T04:05:00.000-05:00

It's the holidays! Everyone needs a cheese ball at the ready. This can be made long before serving. Freezes beautifully. Make an extra one now to have for New Year's, or Elvis's Birthday, I don't care. It is so much cheaper to make your own cheese balls, not to mention they are ten times better.

Cheese Ball
about 2 pounds
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1/2 pound sharp Cheddar cheese, shredded
1 (8-ounce) package cream cheese
1/4 pound Roquefort or blue cheese
1 clove garlic, crushed
2 teaspoons grated onion
Cayenne pepper to taste
1 teaspoon Worcestershire sauce
1 cup finely minced parsley
1 cup chopped pecans

Thoroughly mix all ingredients except parsley and pecans. Combine parsley and pecans and blend half of them into cheese mixture. Spread remaining parsley mixture on sheet of waxed paper. Form cheese into a ball and roll it in parsley mixture until well coated. Chill before serving. Freezes beautifully.

Tapenade Dip

2011-12-22T05:00:00.000-05:00

Are you planning a Feast of the Seven Fishes for Christmas Eve? This would make a lovely dip to serve with raw vegetables. Another make ahead! Can't have too many of those during the holidays.

Tapenade Dip
about 10 servings if you have other appetizers
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1 (6 1/2-ounce can white solid-pack tuna fish, drained
2 anchovy filets
1 tablespoon anchovy oil
4 tablespoon chopped ripe olives
1/2 small onion, grated
1 clove garlic crushed
1/4 cup chopped celery
1/4 cup cubed cooked potatoes (Don't leave this out: contributes to smooth texture)
1/2 teaspoon Worcestershire sauce
Dash of Tabasco sauce
Juice of 1 small lemon
Freshly ground black pepper
1/2 cup mayonnaise

Put all ingredients into container of electric blender and blend until smooth. I use the food processor.

Southern Baked Brisket

2011-12-21T05:00:00.000-05:00

This is just a classic Hanukkah recipe infused with a little Southern flavor for my Jewish friends. My non-Jewish friends will also enjoy it, even if you're not southern. I used Lipton Kosher Recipe Secrets Onion Recipe Soup and Dip Mix.

This really is delicious!

Southern Baked Brisket
8-10 servings
print recipe

1 (12-ounce) bottle chili sauce
2 cups ketchup
1 1/4 cups cola soft drink
1 (1.9-ounce) package dry onion soup mix
1 (3-4 pound) beef brisket flat, trimmed

1. Preheat oven to 350 degrees F. Stir together first 3 ingredients and both envelopes from the soup mix package in a large bowl.

2. Place brisket, fat side up, in an aluminum foil-lined roasting pan. Pour chili sauce mixture over brisket.

3. Bake, tightly covered, at 350 degrees F. for 4 to 4 1/2 hours or until fork tender. Remove from oven; let stand 20 minutes. Cut brisket across the grain into thin slices using a sharp knife, and pour pan juices over slices.

Onion Marmalade

2011-12-20T05:00:00.002-05:00

Wonderful to have on hand during the holidays or anytime. Use for any kind of sandwich, ham, turkey, beef, etc. It's also a perfect condiment for your ham or roast beef holiday dinner

Onion Marmalade
makes about 1 1/2 cups
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4 cups finely chopped onion
2 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1/4 cup sugar
2 tablespoons distilled white vinegar
2 tablespoons chopped parsley

1. Saute' the onions in hot oil in a skillet over medium-high heat with the salt, pepper, and cayenne. Cook, stirring often, for about 11-12 minutes, or until the onions are golden. Add the sugar and cook for 2 minutes, stirring constantly. Add the vinegar and parsley and cook for 1 minute. Remove from the heat, cool, and serve.

2. Can be stored in an airtight container in the refrigerator for up to 1 week.

Pan-Roasted Sausage with Apples, Onions and Sage

2011-12-19T05:00:00.001-05:00

Does this sound like winter food! I even cut some turnips into thin wedges and added them. Beautifully seared meat that's perfectly cooked is called pan roasting, and it's foolproof.

Remember to use a heavy oven-proof skillet and have your meat at least an inch thick for perfect oven roasting.

Pan Roasted Sausages with Apples, Onions, and Sage
4 servings
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Adapted from Coastal Living Magazine

2 tablespoons olive oil, divided
6 sweet Italian sausages (about 1 1/4 pounds
1 large sweet onion, cut into 1/4-inch thick slices
8 garlic cloves, sliced
1/2 (8-ounce) package baby portobello mushrooms, quartered
1 red bell pepper, sliced
2 Golden Delicious apples, cut into 1/2-inch -thick wedges. I use Granny Smith.
2 tablespoons chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup low-sodium chicken broth

1. Preheat oven to 350 degrees F. Heat 1 tablespoon oil i a large oven-proof skillet over medium-high heat. Add sausage, and cook, turning occasionally. 6 minutes or until browned. Remove from skillet, and set aside.

Heat remaining 1 tablespoon oil over medium-high heat. Add onion and garlic; cook, stirring occasionally, 1 minute. Add mushrooms, and cook 1 minute. Add bell pepper and apples, and cook stirring occasionally, 3 minutes or until mixture is slightly softened. Stir in sage, salt, and pepper; cook 1 minute. Stir in broth and sausages.

3. Bake 20-25 minutes or until sausages are cooked through and vegetable are tender.

Saint and Scriptures Sunday

2011-12-18T00:05:00.000-05:00

One week until Christmas! How did that happen! Have you finished your shopping? Decorations in place? Stockings hung with care? Cookies baked? Menu planned for Christmas Eve and Christmas Day? That's okay you still have almost a week.

More importantly have you thought of those less fortunate? Have you picked an angel or two from the angel trees that the Salvation Army has in various locations all over town? This year I decided on the Food Angel Tree from Kroger grocery store. For $25.00 you can pick a local family from the tree and they will be provided with Christmas dinner food. These are hard times for a lot of people. But for the Grace of God go you or I. Please help if you can.

This is a brief part of our wonderful ministers, Scott and Susan Winkler, message from our church newsletter this month:

"God's gift is His son, Jesus. Our gift is to accept what is so lovingly offered. God's gift is to guide us by His word, by His Spirit. Our gift is to live as we are taught. No wrapping paper needed, no lights needed to wrap around the tree. Just an open and honest life given to God. Be thankful for Christ's gift, for God's love and for the good people who are all around you showing you what His love looks like."

Have a Blessed week and don't get stressed. Remember it's not about the presents and food.

Bacon Candy

2011-12-17T00:05:00.000-05:00

Stop whatever you're doing! If you make a big batch of this you can forget about the peanut brittle and fudge. No one will even miss it. Since it's the holiday season we can eat what we want, right! Holy cow is this good!

Bacon Candy or Candied Bacon, it is all the same, delicious. I guess this was the "food item" of the year in 2009, and everyone has their own recipe. Most of the recipes I have found call for 4 to 8 slices of bacon. Who are they kidding. That will be eaten before the pan hits the counter top. Just the smell of it cooking will bring in the neighbors. This can be served for breakfast, lunch, dinner or snacks, hot, room temperature or cold. Stick some in a zip lock bag for your purse, in case you get stuck in a snow drift.

Bacon Candy
make as much as you want
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1 pound of good bacon (less if you want)
1/4 cup of brown sugar, or maple syrup

Preheat oven to 400 degrees.

Line a sheet pan with foil and place a rack in the pan.

Place bacon strips on rack, not touching, you may have to do two or three cooking. Now you have a choice, either brush the bacon on both side with maple syrup, or sprinkle with brown sugar. I hate decisions, so I brush the bacon with maple syrup and sprinkle a little brown sugar on also. The syrup helps the sugar to stick better, don't overdo either one.

Bake for 10 minute or so and turn bacon, bake for an additional 10 minute or until a nice golden brown. Let cool a little before serving.

If using for a snack, stand the bacon pieces upright in a pretty glass.

COOK'S NOTE: Save that wonderful sweet bacon grease in the bottom of the pan to season your green beans, collards or kale.

Fudge-Filled Dessert Strips

2011-12-16T05:00:00.001-05:00

This really isn't a cookie, but it looks like a filled cookie, sort of. Maybe it's a pastry. These are very easy and absolutely delicious. I will find any excuse, at any time of the year to make these.

Lots of butter, cream cheese and walnuts, how bad could they be! If it doesn't have at least a cup of butter it's not worth making.

Fudge-Filled Dessert Strips
36 pieces
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1 cup butter, softened
1 package (8-ounces) cream cheese, softened
2 cups all-purpose flour
2 cups (12-ounces) semisweet chocolate chips
1 can (14-ounces) sweetened condensed milk
2 cups chopped walnuts
Confectioners' sugar, optional

In a large bowl, cream butter and cream cheese until fluffy, Gradually add the flour and mix well.

Turn onto lightly floured surface; knead until smooth, about 3 minutes. Divide dough into fourths; cover and refrigerate for 1-2 hours or until easy to handle.

In a microwave, melt chocolate chips and milk; stir until smooth. Stir in Walnuts. Cool to room temperature.

Roll each portion of dough onto an ungreased baked sheet into an 11-inch x 6 1/2-inch rectangle. Spread 3/4 cup chocolate filling down the center of each rectangle. Fold long sides to the center; press to seal all edges. Turn over so the seam sides are down.

Bake at 350 degrees F. for 27-32 minutes or until lightly browned. Remove to wire racks to cool. Cut into 1/2-inch slices. Dust with confectioners' sugar if you like.

Salmon Ball

2011-12-15T05:00:00.000-05:00

Back in the old days when people actually had cocktail parties you would always find a Salmon Ball among the goodies. It was so good and could be made ahead. Now this is a great thing to put out to keep everyone out of the kitchen while you finish the holiday dinner. You could add this to your football night list of snacks also.

Salmon Ball
about 10 servings
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1 (1-pound can red salmon
1(8-ounce package cream cheese)
2 tablespoons freshly squeezed lemon juice
3 teaspoons grated onion
2 teaspoons horseradish
1/2 teaspoon salt
Dash of Worcestershire sauce
Several dashes cayenne pepper
1/4 teaspoon commercial liquid smoke
1/2 cup chopped pecans
3 tablespoons minced fresh parsley

Drain salmon, remove skin and bones, and flake with fork. In a small bowl of mixer, cream cheese and blend in lemon juice, onion, horseradish, salt, Worcestershire sauce, cayenne pepper, and liquid smoke (this is important). When well blended, stir in the flaked salmon. Check seasonings; it might require a little more salt.

Combine pecans and parsley and spread on a sheet of waxed paper. Turn salmon out onto this mixture and turn it this way and that until all sides of the mound are coated. Wrap in the waxed paper and chill thoroughly before using. The mixture will not be sliceable but will spread nicely when chilled. Serve with melba rounds or your favorite plain cracker.

Cookie Swap Brunch and Eggnog Punch

2011-12-14T06:05:00.000-05:00

What do you mean old woman don't have fun! I laughed so much yesterday I had to come home and take a nap. Fifteen or twenty women of a certain age all talking at one time. Everyone talking about something different and no one knew what was being said. What a blast!

It has been years since I've been to a brunch as lovely as Janice had yesterday. Her house was decorated beautifully for Christmas. Her food outstanding, sausage casserole, hash brown casserole, fresh fruit platter, country ham on rolls, monkey bread, juices, etc. I sort of lost interest when she started making the punch. This is without a doubt the only way to serve eggnog for a crowd. Everyone, yes, me too, had at least 2 glasses. You know I had to get the recipe to share with y'all.

Eggnog Punch
about 24 servings (6-ounces) each
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1 3/4 to 2 quarts French vanilla ice cream
2 quarts dairy eggnog, don't use that canned stuff (8 cups), chilled
1 liter cream soda, chilled
Peppermint sticks, cinnamon sticks, and/or the small candy canes
Ground cinnamon or nutmeg

Place ice cream in an extra-large punch bowl. Add half the eggnog, Stir and mash mixture using a potato masher until ice cream is melted and mixture is well combined. Stir in remaining eggnog. Slowly pour in cream soda, stirring to combine. To each glass add a peppermint stick, cinnamon stick, or candy cane. Sprinkle lightly with cinnamon or nutmeg (about 1/8 teaspoon per serving).

Cinnamon Sugar Doughnut Chips

2011-12-14T00:00:00.000-05:00

Glazed doughnuts are transformed into an addictive crisp snack, thanks to a panini press. If no panini press use your griddle and a brick wrapped in foil. These are heavenly, and make perfect little gifts.

The chips can also be made plain without the cinnamon sugar.

WARNING: YOU MAY EAT THE FIRST BATCH ALL BY YOURSELF!

Cinnamon Sugar Doughnut Chips
16 chips
print recipe

8 glazed donuts (When did you ever see 8 donuts in a box? Use the whole dozen.)

1. Preheat panini press, or griddle. Using a serrated knife, cut doughnuts in half horizontally.

2. Place doughnut halves, cut side up, in batches, in preheated hightly greased panni press. Sprinkle with cinnamon sugar before closing press. Cook 1-2 minutes or until browned; transfer chips to wire rack to cool completely. If using griddle you will need to turn. (Chips will crisp a they cool). Store in airtight container up to 1 week.

Christmas Lizzies

2011-12-13T00:05:00.001-05:00

I'm off to a Christmas brunch and cookie swap this morning and this is what I'm taking. It is the perfect recipe to start the Christmas cookie baking season. Even people who hate fruit cake will love these. Yes, this is the recipe I promised the other day when I posted the Light Fruit Cake recipe. I average making 2 or 3 batches of these each holiday season. They don't have to sit as long to ripen as a fruit cake, make wonderful gifts packaged in a pretty cookie tin and people start asking for them before Thanksgiving.

If you have a stand mixer, please use it. If not, get the hubby or big strong someone to stir for you. The longer they sit the better they get. At least let them ripen for a day or two in a cookie tin with tight fitting lid.

This is a really old recipe. I have made them for over 35 years. Originally this came to me from an old boy friends ex-mother-in-law. Now that's a story for a different day!

Christmas Lizzies
8 dozen cookies
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1/2 cup good bourbon
3 cups seedless raisins
3 cups all-purpose flour
3 teaspoons baking soda
3 teaspoons ground cinnamon
1 teaspoon nutmeg
1 teaspoon ground gloves
1/2 cup butter (1 stick)
1 cup brown sugar, firmly packed
4 eggs
1 pound pecan halves (not chopped)
1/2 pound citron, chopped
1 pound candied cherries, whole

Pour bourbon over raisins; let stand for 1 hour. I have let them stand overnight. Sift together flour and spices; set aside. Cream butter and brown sugar; add eggs, beating well. Blend in dry ingredients. Stir in raisins, pecans, citron, and cherries. Drop by spoonfuls onto a greased or parchment lined cookie sheet. Bake at 325 degrees for 15 minutes. They may not look like they are done but they are.

Cool on racks and store in air tight containers. I also cover them with cheesecloth soaked in additional bourbon.

Bring on the eggnog!

COOK'S NOTE: If you absolutely do not use liquor grape juice works well also.

Justine's Cookies

2011-12-12T06:00:00.002-05:00

All I want for Christmas is for the "recipe angel " to come to my house and sort out all these pieces of paper with recipes on them. I don't know if the name of the cookie is Justine's Cookies or if someone named Justine gave me the recipe. I hate getting old. I do remember I served these with a Creamy Orange Sherbet and they were wonderful. If I don't forget I'll post the sherbet recipe later, if I find it.

Justine's Cookies
about 7 dozen
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1 cup butter
1 cup light brown sugar
2/3 cup sugar
1 egg beaten
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/8 teaspoon salt
1 teaspoon vanilla extract
1 cup uncooked oatmeal, not instant
1 cup chopped dates
1 cup chopped pecans, toasted
Sugar

Cream butter and sugars together thoroughly in large bowl of mixer. Add egg and beat well. Sift flour with soda and salt and add to mixture. When blended, stir in oatmeal, dates, and nuts. Pinch off small amount of dough, roll into balls about the size of a quarter, then roll in sugar. Place about 2-inches apart on greased cookie sheet and bake at 350 degrees for 10 to 12 minutes. (Cookies will puff up, then seem to collapse, but don't worry; they're suppose to. They'll be crisp and crinkled on top, similar to macaroons.)

Walnut Balls

2011-12-11T05:00:00.000-05:00

These are cookies for the baking challenged. A five year old could make these. Perfect for the holidays because they freeze beautifully.

Walnut Balls
about 60 cookies
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1 cup butter
1/4 cup granulated sugar
2 cups all-purpose flour
1 teaspoon vanilla extract
2 cups coarsely chopped walnuts (I like using half English and half Black walnuts.)
Powdered sugar

Cream butter in large bowl of mixer, add sugar and beat until light and fluffy. Sift in flour, add vanilla and beat until smooth. Stir in walnuts. Form into balls about the size of a quarter; place on greased baking sheet. Bake at 300 degrees F. for 25 to 30 minutes, watching carefully to avoid overbaking. The cookies should not be allowed to brown. When done, roll in powdered sugar and store in airtight container. Freezes beautifully.

Pepper Jelly - Glazed Carrots

2011-12-10T05:00:00.000-05:00

As a rule I'm not a huge fan of carrots. Carrot Cake is good! I found this recipe in a Southern Living Magazine and thought, why not. It is really, really, delicious, and the perfect side dish for any meat. I hope you try it.

Pepper Jelly-Glazed Carrots
6 servings
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1 (32-ounce package) carrots, halved crosswise
1 (10 1/2-ounce) can condensed chicken broth, undiluted
1 (10 1/2-ounce) jar red pepper jelly (see note)
2 tablespoons butter

1. Cut carrot halves lengthwise into quarters. Bring carrots and chicken broth to a boil in a skillet over medium-high heat, and cook, stirring often, 6 to 8 minutes or until carrots are crisp-tender and broth is reduced to 1/4 cup.

2. Stir in peppery jelly and butter, and cook, stirring constantly, 5 minutes or until mixture thickens and carrots are glazed. Transfer to a serving dish, using a slotted spoon. Pour half of pan juices over carrots; discard remaining pan juices.

Cook's Note: Use one (10 1/2-ounce) jar hot jalapeno pepper jelly instead of red pepper jelly.

Chuck Wagon Chili in the Slow Cooker

2011-12-09T05:00:00.000-05:00

The real-deal chili is right here. Large chunks of beef chuck steeped in spices, tomatoes, beer, and a bit of chocolate, and cooked in the slow cooker. The first time I had chili with chunks of meat instead of ground beef was in Bandera, Texas, at least 100 years ago. This is good stuff!

Chuck Wagon Chili in the Slow Cooker
Generous 12 cups
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1/4 cup chili powder
2 tablespoons whole cumin seeds
1 teaspoon cayenne
3/4 teaspons ground cinnamon
2 teaspoons dried Mexican or regular oregano, crumbled between your fingers
3 bay leaves
2 teaspoons brown sugar, light or dark
4 pounds boneless beef chuck, trimmed and cut into 1 1/2-2-inch cubes
1 teaspoon freshly ground black pepper
2 1/2 teaspoons kosher salt
3 tablespoons vegetable oil
3 medium onions, coarsely chopped (about 4 cups)
1 1/2 cups chopped celery, including leaves
6 cloves garlic, roughly chopped
2 japapeno chiles, roughly chopped, seeded or not your choice
One 12-ounce bottle dark Mexican beer, such as Negro Modelo
2 tablespoons tomato paste
One 28-ounce can crushed tomatoes
1 ounce semisweet chocolate, coarsely chopped DO NOT OMIT
3 tablespoons masa harina (corn flour, not cornstarch)
1/2 cup chopped fresh cilantro leaves
1/2 cup chopped fresh parsley leaves
Grated cheddar cheese, for garnish
Chopped green onion, for garnish
Sour cream, for garnish

1. Combine the first 7 ingredients in a small bowl; set the mixture aside.

2. Add the beef to a medium bowl and season with the peper and 1 tablespoon of the kosher salt.

3. Heat 2 tablespoons of the vegetable oil in a large skillet over high heat. Add enough beef to fill the pan, don't over crowd, and cook until nicely browned on one side, about 2 minutes. Turn and cook another two minutes. Tranfer browned beef to the crock of a 6-quart slow cooker. Repeat with remaining beef and oil.

4. Add the onion, celery, and 1 tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add the garlic, jalapenos, and spice mixture and cook for 1 minute longer. Pour in the beer, tomato paste, and crushed tomatoes and simmer for 3 minutes. Stir in the chocolate, masa harina, and remaining 1 1/2 teaspoon salt and cook for 1 minute longer. Transfer this mixture to the slow cooker. Cover and cook the chili on high, undisturbed or stirring only once during cooking, for 6 hours, or until the beef is very tender. Remove bay leaves and stir in the cilantro and parsley. Serve the chili hot in bowls topped with grated cheddar, chopped green onion, and sour cream.

Come and get it!

4.

Flaming Holiday Pudding

2011-12-08T00:05:00.001-05:00

I'm digging around in a box of old recipes looking for something, I've already forgotten what now. I found this recipe I haven't made in 30 years. I've decided the reason I don't make some of these one time favorites is because I lose the recipes and don't have a clue where to start looking.

Don't confuse this with the fabulous Plum Pudding that my friend Joyce at October Farm sent me. This takes a third of the time to make and is entirely different. It is perfect for the holidays.

Flaming Holiday Pudding
about 6 servings
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2/3 cup light or dark raisins
1 cup uncooked cranberries
1 1/3 cups sifted all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1/2 cup moist mincement
1/2 cup golden molasses
2 tablespoons water

Rinse and drain the raisins and cranberries. Sift the flour with the salt and soda. Add the mincement, molasses, water, raisins and cranberries. Stir until well blended. Spoon into a one quart mold (a coffee can will do). Cover tightly. Place in a deep kettle with a rack, with boiling water to 2/3 the depth of the mold. Cover and steam 1 1/4 hours in continuously boiling water, replenishing as needed.

Allow pudding to stand a few minutes, then invert on heat-proof serving plate. To flame, saturate sugar cubes in lemon extract and arrange around pudding. Set fire to sugar. Serve pudding with hard sauce.

Cranberry Pecan Cheese Wafers

2011-12-07T06:00:00.000-05:00

Yes, I grabbed this right out of December's Southern Living. I was afraid one of you would miss it, and it's too wonderful to miss. This is a must do for the holidays. Serve plain, with your favorite cheese ball or cheese spread.

Cranberry-Pecan Cheese Wafers
18 dozen
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1 1/2 cups chopped pecans
1 1/2 cups coarsely chopped sweetened dried cranberries
2 cups butter, softened
4 cups (16 ounces) freshly shredded extra-sharp Cheddar cheese
1 1/2 teaspoons salt
1 1/2 teaspoons ground red pepper
4 cups all-purpose flour
Parchment paper

1. Preheat oven to 350 degrees F. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).

2. Meanwhile, soak cranberries in boiling water to cover 15 minutes; drain and pat dry with paper towels.

3. Beat butter and next 3 ingredients with a heavy-duty electric stand mixer until blended. Gradually add flour, beating just until combined. Stir in cranberries and pecans. Shape dough into 4 (12-inch-long) logs; wrap each log in plastic wrap. Chill at least 8 hours to three days.

4. Preheat oven to 350 degrees F. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake 13 to 15 minutes or until lightly browned. Remove from baking sheets to wire racks, and cool completely (about 20 minutes)

Old-Fashioned Peanut Butter Cookies

2011-12-06T06:00:00.000-05:00

It's that time of the year when we all start thinking about COOKIES. This is not a normal Christmas cookie but are great anytime. Do you have a cookie swap you are hosting or attending this year? I have one next week and I'll share that recipe later.

These are big, chewy sugar-topped cookies for peanut butter fans of all ages.

Old Fashioned Peanut Butter Cookies
3 dozen large - 6 dozen regular size
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1 cup butter, softened
1 cup creamy peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon vanilla extract
Sugar

1. Beat butter and peanut butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, beating well.

2. Combine flour, baking soda, and salt in a medium bowl; gradually add to butter mixture, beating well after each addition. Stir in vanilla. Cover and chill dough 3 hours. Overnight is better.

3. Preheat oven to 375 degrees F. Shape dough into 1 1/2 inch balls; place 3-inches apart on ungreased baking sheets. Dip fork in additional sugar; flatten cookies in a crisscross design.

4. Bake at 375 degrees F for 7 to 8 minutes. Remove to wire rack to cool.

NOTE: For smaller cookies, shape dough into 1-inch balls, and bake 6 to 7 minutes. Makes 6 dozen.

Easy Slow Cooked Pulled-Pork

2011-12-05T00:05:00.000-05:00

This is a long post today because I have nothing else to do and it's cold outside and I feel like whining. I really, really, really hate cold weather. Did I mention it was raining, and could turn to snow later.

This simple recipe serves a crowd or can be frozen in family size portions to use as needed. Just a suggestion, use one of those wonderful slow cooker liners to make clean up a breeze, unless you are into scrubbing and soaking.

Slow-Cooked Pulled Pork
12-14 sandwich servings
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One 6-7-pound Boston butt pork roast, bone in or boneless
8 cloves of garlic, peeled and halved lengthwise
2 1/2 tablespoons brown sugar, light or dark
1 1/2 tablespoons kosher salt
1 tablespoon sweet pimenton (smoked Spanish paprika)
2 teaspoons Mexican or regular chili powder
1 1/2 teaspoons ground cumin
1 teaspoon crushed red pepper
1 teaspoon cayenne
1/2 teaspoon ground coriander
12 to 14 soft buns or roll, for serving
Your favorite barbecue sauce, for serving

1. Place the pork in a shallow baking dish. Using the tip of a paring knife, make 16 narrow but deep slits in the meat, evenly spaced and on all sides, and insert a piece of garlic into each slit. In a small bowl combine the brown sugar, salt pimento', chili powder, oregano, cumin, crushed red pepper, cayenne, and coriander and stir to combine. Using your hands, rub the spice blend evenly over the entire surface of all sides of the meat. Cover loosely and refrigerate overnight.

2. Remove the pork from the refrigerator and allow to come to room temperature for 1 hour.

3. Place the pork in the crock of a 6-quart slow cooker, fat side up, and cook on high until tender and falling apart, about 8 hours. (As the meat becomes tender, break the roast into several smaller pieces.)

4. Remove the meat from the crock and transfer to a large heatproof bowl or platter. Remove any excess fat and/or bones and discard. using two forks, pull the meat into shreds. Ladle on enough of the accumulated cooking juices from the slow cooker to keep the meat moist. Taste and adjust the seasoning if necessary.

5. Serve the meat hot, on toasted buns or rolls, with your favorite barbecue sauce. (alternatively, adjust the setting on the slow cooker to the "keep warm" setting and remove about half of the cooking juices from the crock. Return the pulled pork to the remaining juices in the slow cooker and allow guests to serve themselves from the slow cooker. This is especially useful for parties or tailgating. The extra cooking juices make a great addition to soups or stews.)

Saint and Scriptures Sunday

2011-12-04T00:05:00.000-05:00

No scriptures today, just a few comforting thoughts.

Intuition is a spiritual faculty and does not explain, but simply points the way.

Should we make this move? Should we change jobs? Should we talk to others about our feelings? We are seldom short on prayers when we're filled with fear and indecision. We are, however, short on answers. Our worries block them out.

No prayer ever goes unanswered. Of this we can be certain. On the other hand, the answer may not be what we'd hoped for. In fact, we may not recognize it as the answer because we are expecting something quite different. It takes a willingness on our part to be free of our preconceptions - free to accept whatever answers are offered.

Our answers come unexpectedly, a chance meeting on the street, a passage in a book or newspaper, a nagging feeling within. God speaks to each of us throughout the day. Our prayers are answered, our problems find solutions, our worries are eased, if we but attune ourselves to the messages. They are all around.

It will be attentive to all the signs from God today. Whatever answer I seek is finding its way to me.

A Very Special Day Plus Chicken and Dumplings

2011-12-03T00:05:00.000-05:00

Today is a very special day for a very, very special person. My niece, Angie, The Jammie Girl will celebrate her 45th birthday today. I knew I'd get that age in some way. She and I are so much alike she could have been my daughter. Sorry sweetie, but it's true. She has had a terrbile year and a half suffering with her neck and surgeries and job loss, etc. If you have a few extra minutes please visit her on her blog and wish her a Happy Birthday. She would love hearing from you.

We share the same love of cooking and really good food. Both of us would run over old people in wheelchairs to get to a pot of Chicken and Dumplings.

Happy Birthday Sweet Girl!

This recipe was given to me by a friends mother, who got it from her grandmother, and that's as far back as I know. Shirley said the secret is the bay leaves, butter and lots of pepper. I agree.

My Favorite Chicken and Dumplings
6-8 servings
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1 whole fryer chicken or a big fat hen if you can find one
4 or 5 bay leaves
Salt and pepper to taste
4 to 6 tablespoons butter, I put the whole stick in
More pepper if needed

Dumplings
1 teaspoon salt
1/2 cup oil
3/4 cup water
2 small eggs
3 cups flour

Wash the chicken and place into a large Dutch oven. Cover well with plenty of water and add bat leaves. Add salt and plenty of pepper, and butter (the more butter, the richer the dish). Bring to a boil over medium-high heat, and cook, uncovered, until the chicken is well done, about and hour.

Remove the chicken from the broth. Discard the bay leaves. When the chicken has cooled, remove the meat from the bone and return the deboned chicken to the broth. About 1/2 to 3/4 pot of broth should remain.

For dumplings: In a large bowl, mix together the salt, oil, water, and eggs. Slowly add the flour to the mixture, lending with a fork. Stir only long enough to mix dough.

Turn the dough onto a floured board. Pinch the dough in half, and roll out until thin, about 1/4-inch. Slice the dough into 1/2-inch-wide strips, and cross-slice into pieces 4 to 8-inch long, for ease in handling.

Bring the broth and chicken back to a boil, and pepper well to taste. Drop the dumpling strips into the boiling stock. Boil approximately 20 minutes, uncovered, stirring occasionally to prevent sticking, until the dumplings are done (they should be puffy). Most of the broth will be absorbed. Serve with pinto beans and cornbread.

Savory Breakfast Casserole

2011-12-02T06:00:00.000-05:00

How many times have we all made the "famous" sausage breakfast casserole! This is a little more gourmet and a lot tastier. Don't be messing with the croissants, or heavy cream or you will lose the whole "gourmet" thing. Perfect for breakfast, brunch, or dinner.

Savory Breakfast Casserole
6 servings
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6-ounces thick-cut smoked bacon (about 4 strips), diced
1 1/4 cups chopped yellow onion
3/4 cup chopped mixed red and green bell peppers
2 3/4 teaspoons of your favorite Creole Seasoning, mine is still Emeril's
4 large croissants (about 12 ounces total), cut into 1-inch pieces
1/4 cup minced green onions
6 ounces medium yellow cheddar cheese, grated (about 1 1/2 cups)
7 large eggs
1 1/4 cups milk
3/4 cup heavy cream
1/4 teaspoon salt

1. Cook bacon over medium-high heat until crisp and fat has rendered, 4-6 minutes. Remove bacon using a slotted spoon and transfer to a paper towels-lined plate to drain. Remove all but 1 1/2 tablespoons of the bacon dripping from the pan and reserve the drippings on the side. Add the onion, bell pepper, and 3/4 teaspoon of the creole seasoning to the pan and cook, stirring often, until the vegetables are soft and lightly caramelized, 4 to 6 minutes. Return the bacon to the pan and stir to combine.

Betty's Fruit Dip

2011-12-01T00:05:00.000-05:00

On Tuesday this week, my friend Betty Sipe hosted a soup luncheon for the ladies of our Christian Women's Fellowship at her home. This is her fruit dip she served with apple wedges. She used red, green and yellow apples. The ladies were still scooping up the dip after the apples were gone. As Betty's said, it's for any fruit, not just apples.

Betty's Fruit Dip
approx. 2 1/2 cups
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Two 8 ounce packages of cream cheese, softened
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla
2 tablespoons caramel sauce, homemade or ice cream topping

Mix the above well. Spread on the plate or platter you will be serving on.

Wash and core apples. Don't peel. Cut apples into wedges and toss in pineapple juice to keep from darkening. Stand apples upright in the dip mixture. Drizzle with more caramel sauce.

I can't tell you how wonderful this is.

Turkey Club Casserole

2011-11-30T00:05:00.000-05:00

Do you have Emeril's new cook book Sizzling Skillets. Wonderful! All the recipes are done in our favorite kitchen things, skillet, casseroles, baking dishes, big pots, slow cookers, etc. You get the idea. This recipe was shared on the Rachel Ray show a few weeks ago. Fabulous! A cross between French Toast and a club sandwich.

This looks long and involved. Not. All the instructions are telling you how to put the sandwich together. The Bechamel Sauce takes about 10 minutes to make and should be made first. The sauce can be made up to five days ahead. Don't get in a panic over the Bechamel Sauce, it's only a normal white sauce.

Turkey Club Casserole
8-10 servings
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8 large eggs
1 cup heavy cream
1 cup milk
1/2 teaspoon salt
1/2 teaspoon spicy brown mustard
1/4 teaspoon cayenne
1/8 teaspoon freshly grated nutmeg
5 tablespoons unsalted butter
Two 1-pound loaves very thinly sliced sandwich bread, preferably Pepperidge Farm
1 recipe Bechamel Sauce (recipe follows)
1 pound thinly sliced oven-roasted turkey breast
2 medium tomatoes, cored and thinly sliced
1 pound bacon, cooked until crisp and drained
8 ounces thinly sliced honey-glazed ham
8 ounces thinly sliced sharp cheddar cheese

1. In a large mixing bowl, whisk together the eggs, cream, milk, salt, mustard, cayenne, and nutmeg. Set the egg-cream mixture aside while you prepare the sandwiches.

2. Grease the bottom and sides of a 9x13-inch glass baking dish with 1 tablespoon of the butter.

3. Using a serrated knife, cut the crusts off the bread. Assemble 16 sandwiches by combining the ingredients for each sandwich in this order, from the bottom up; 1 slice bread spread with 1 teaspoon of the bechamel, topped with 1 ounce of turkey, 1 slice of tomato, and 1 piece of the bacon (broken to fit on the sandwich); another slice of bread spread with 1 teaspoon bechamel, 1/2 ounce of the ham, and 1/2 ounce cheese; and one more piece of bread spread with 1 teaspoon bechamel (bechamel side down). As sandwiches are assembled, place 8 of them in the prepared casserole dish. Repeat with the remaining sandwiches, placing them directly on top of the first layer.

4. When all the sandwiches are positioned in the casserole, pour the egg-cream mixture evenly over the top. Place a piece of parchment or wax paper on top of the casserole and place a second casserole dish on top of the paper to weight the casserole. Refrigerate for at least 1 hour and up to 2 hours. The bread should absorb most of the egg mixture.

5. Preheat the over to 350 degrees F. and remove the casserole from the refrigerator, slice the remaining 4 tablespoons (1/2 stick of butter into 8 pieces, and place one piece on top of each sandwich stack. Bake the casserole, uncovered, until puffed and golden, usually about 40 minutes.

6. Set the casserole aside to cool briefly before serving. Serve warm.

BECHAMEL SAUCE
1 1/2 CUPS

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
Pinch of freshly grated nutmeg

1. In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring, constantly with a wooden spoon, for about 2 minutes, do not allow to brown.

2. While whisking constantly, add the milk, salt, pepper, and nutmeg. Cook the mixture, stirring constantly, until it comes to a boil. Reduce the heat to medium-low and continue to cook until the sauce has thickened and any floury taste is gone, about 8 minutes.

3. Remove the sauce from the heat and transfer to a small heat-resistant bowl. Place a piece of plastic wrap on the surface and then set aside to cool. The bechamel can be stored in a resealable container in the refrigerator for up to 5 days.

Creamy White Beans with Smoked Turkey

2011-11-29T00:05:00.000-05:00

Several years ago while living in Charleston, S.C. I learning the joys of cooking with smoked turkey legs and wings. It's a nice alternative to the more commonplace ham hocks. Economical, easy, and delicious beyond words would be my description of this stew.

Creamy White Beans with Smoked Turkey
4-6 servings
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2 pounds smoked turkey legs
8 cups chicken stock or canned low-sodium chicken broth
2 cups water
3 bay leaves
1/4 teaspoon cayenne
2 tablespoons vegetable oil
1 1/2 cups small-diced onion
3/4 cup small-diced celery
2 1/2 teaspoons salt
2 teaspoons minced garlic
2 teaspoons chopped fresh thyme
1/2 teaspoon crush red pepper
1 pound dried white beans (great norther or navy is fine), rinsed, picked over, and soaked overnight
8 ounces butternut squash, diced (2 generous cups)
6 ounces fresh spinach, cleaned and any tough ribs removed (See Note)

1. Place the turkey legs, 4 cups of the stock, the water, 2 of the bay leaves, and the cayenne in a 6-quart Dutch oven and bring to a boil over high heat. Reduce the heat so that the liquid just simmers, cover, and cook until the meat is falling from the bones, 2 1/2 to 3 hours. Remove the turkey legs from the broth and, when cool enough to handle, shred the meat into bite-sized piece. Discard the bones and skin. Strain the broth through a fine-mesh sieve and discard any solids. Set the broth and turkey meat aside.

2. Clean the Dutch oven and dry well. Add the oil and heat over medium-high heat. Add the onion, celery, and 1/2 teaspoon of the salt and cook, stirring, until the vegetables have softened, about 4 minutes. Add the garlic, thyme, and crushed red pepper and cook until fragrant, about 30 seconds. Drain the beans and add them to the pot, along with the reserved turkey broth and the remaining 4 cups chicken stock and 1 bay leaf, and bring to a boil. Reduce the heat to simmer and stir in the remaining 2 teaspoons salt. Cover and cook, stirring occasionally, for 1 hour. Partially uncover the pot and continue to cook until the beans are nearly tender, about 30 minutes longer. Add the squash and continue to cook until the beans and squash are tender, about 30 minutes longer.

3. Remove the lid and smash some of the beans against the side of the pot with the back of a spoon. Bring the sauce to a boil and cook until reduce and slightly thickened, 3 to 4 minutes. Remove the bay leaves. Stir in the reserved turkey and the spinach and heat through. Serve hot, in shallow bowls.

Cook's Note: You can substitute kale or chard, but these tougher greens should be coarsely chopped and added a bit earlier than the spinach so that they're tender by the time the stew is done.

The Ultimate Cheesecake

2011-11-28T00:05:00.000-05:00

Who doesn't love cheesecake? This is an old Tyler Florence recipe and the only cheesecake that I make because it's perfect every time. Use whatever topping you like or leave it plain. I'm giving you my favorite topping Warm Lemon Blueberry.

Don't worry about all the instructions. It's mostly stuff you already know.

The Ultimate Cheesecake
6-8 servings
print recipeCrust:

2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted

Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash of vanilla extract

Warm Lemon Blueberry Topping,, recipe follows

For the Crust: Preheat oven to 325 degrees F.

In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate while preparing filling.

For the filling: In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 or 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours, longer if possible. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Warm Lemon Blueberries
1 pint blueberries, fresh or frozen
1 lemon zested and juice
2 tablespoons sugar

In a small saucepan add all ingredients and simmer on medium heat for 5 minutes or so until fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Cook's Note
If you will not be serving the entire cheesecake at one meal, simply spoon some of the blueberries on each slice as you serve.

Ham Hock and Cabbage Soup

2011-11-26T00:05:00.000-05:00

After you have eaten all the turkey you can stand to even think about, make a pot of Ham Hock and Cabbage Soup. Dig some of that cabbage out of the freezer from the summer. And everyone knows a good Southern cook always has ham hocks on hand. This will warm the soul in the awful damp, cold, rainy weather. At least it's not snowing, yet.

While the soup is cooking make your favorite cornbread or My Favorite Cornbread.

Ham Hock and Cabbage Soup
8 main-course servings
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1 tablespoon vegetable oil
1/2 pound bacon, chopped
1 ham hock (about 1 pound)
1 cup chopped onions
1 cup chopped carrots
6 cups chopped cabbage (about 1 1/2 pounds)
3 tablespoons chopped garlic
2 bay leaves
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
1/4 teaspoon cayenne
4 cups chicken/turkey broth
3 cups peeled and cubed red potatoes (about 1 pound)

1. Heat the oil in a large deep pot over high heat. Add the bacon and fry until it is slightly crisp. Add the ham hock, onions, and carrots. Cook for about 2 minutes, or until the onions are slightly wilted.

2. Add the cabbage, garlic, bay leaves, black pepper, salt, and cayenne. Cook for about 4 minutes, or until the cabbage is slightly wilted. Pour in the broth and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 30 minutes. Add the potatoes. Cover and cook for 1 hour, or until the cabbage and potatoes are soft and tender.

3. Remove the ham hock from the soup. Pick off the meat and add to the pot. Skim off any fat that has risen to the surface and remove the bay leaves.

4. Serve in large soup bowls.

My Favorite Cornbread Plus Turkey Leftovers

2011-11-25T00:05:00.002-05:00

I was sure I had posted this before, but I can't find it on the blog. I've made this at least 20 years. This is perfect to serve under your Turkey Hash or with your Turkey Bone Gumbo or Hearty Turkey Noodle Soup. Yes, you will have enough turkey and bones left from your Thanksgiving turkey to make one or all of these dishes.

My Favorite Corn Bread
1 - 9-inch square pan
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2 eggs, beaten
1 stick butter, melted
1 (12-ounce) can Niblet corn, drained
1 box Jiffy Corn Muffin Mix
1 (8-ounce) carton sour cream

Mix everything together and pour into a 9x9-inch greased pan. Bake at 350 degrees until golden brown, about 40 mintues. Delicious reheated!

Happy Thanksgiving 2011

2011-11-24T00:05:00.004-05:00

Do you remember all that food that Edie and I prepared last year for 2010 T-Day ? No one needs that much food, or should have to prepared it. Whoops, I forgot my brother deep fried the turkey.

Larry and Edie are going to Virginia to be with her Virginia family this year. My niece Angie, (the jammie girl) always likes having Thanksgiving with just her family, because Christmas is so hectic for them. Yes, I was invited, but everyone deserves a break from me. I'm sure she will be filling you in on her menu.

Sooo, that leaves my nephew and the puppies for me to cook for. Randy really doesn't like Thanksgiving dinner except for the green bean casserole recipe on the back of the cream of mushroom soup can. Yuck! I'm still baking a turkey and making stuffing and gravy, with basic vegetables. You have to have leftovers, plus the puppies love turkey.

Given a choice of anything he could think of for his Thanksgiving dinner this is his menu.

Randy's Thanksgiving Dinner 2011
Chili - seasoned hot enough to take paint off a car
Tossed Salad (no tomatoes) with Italian Dressing (Wishbone, not homemade)
Shrimp Scampi Pizza

Dessert: Little Debbie Peanut Butter Bars. This could change, but it still has to be Little Debbie something.

I could cry. I really thought I had taught him better.

Happy Thanksgiving everyone. Be thankful you don't have to have dinner with Randy.

Plum Pudding by Joyce

2011-11-23T15:00:00.000-05:00

Have you ever had Plum Pudding, I mean real Plum Pudding. That is what arrived today from my friend Joyce at October Farm. This woman can make anything. This thing is packed with currants, dark and light raisins, orange peel, citron and pecans, walnuts and almonds. This is the real deal made with suet, not butter. Not in any way related to a fruit cake. She has all kinds of stuff in this box that I haven't even opened yet.

Joyce told me to let it ripen in the refrigerator until Christmas. Right! The only ripening this baby got was from her house to mine. Okay, I only cut a few slices and will save the rest for the Christmas holidays. I whipped up a little Hard Sauce to have on the warmed pudding. Also, I had made a batch of Boiled Custard that I could not resist trying with the pudding. Awesome!

You better hope you're on my "Special Person List" this holiday or there will be no Plum Pudding for you.

Joyce thank you so much for your kindness, my witchy friend. I have to go now and have one more little tiny piece.

Grand Marnier Cranberry Relish

2011-11-23T00:05:00.000-05:00

I think at one time I had a more complicated version of this that I got from one of the Food Network shows, but this is so much easier and just as tasty. Plus the Grand Marnier is not absolutely necessary, except for me.

Grand Marnier Cranberry Relish
8-10 servings
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1 bag fresh or frozen cranberries
1/2 cup sugar, more if you like
1 orange with zest
2-3 tablespoons Grand Marnier, more if you like, or none at all

Pulse cranberries in processor about 6-10 times. Keep them chunky. Dump in a medium mixing bowl. Stir in sugar. Zest the orange and add to bowl with the juice from the orange. Add Grand Marnier. Mix well and refrigerate several hours. I make mine several days ahead.

This is wonderful on your turkey sandwiches also.

Twice - Baked Potato Casserole

2011-11-22T00:10:00.000-05:00

Yes, you have seen this before, and you will see it every holiday. It is the only mashed potatoes I make when I'm cooking for more than 4 people.

This can be prepared the morning of the day before serving and refrigerated. Remove from refrigerator about an hour before baking and serving. Any leftovers make fabulous potato pancakes

This is the "big" recipe for holidays, but cut everything in half and you have a just right recipe for family meals.

Twice - Baked Potato Casserole
Serves 10-12
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8 medium baking potatoes, about 4 pounds
1 (8-ounce) package cream cheese, room temperature
1/2 cup (1 stick) butter, softened
2 cups (1/2 pound shredded sharp cheddar cheese, or half Parmesan cheese
1 pint sour cream
2 cloves garlic minced
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup chopped chives, for garnish
6 slices bacon, cooked crisp, drained, (save the grease for another use) and crumbled, for garnish

1. Preheat the over to 350 degrees F. Pierce the potatoes and place on a baking pan. Bake the potatoes for 1 hours and 15 minutes, until very soft.

2. Peel and mash the potatoes in a large bowl with a potato masher or the back of a fork. Add the cream cheese, butter, 1 cup of the Cheddar cheese, and the sour cream. Stir well. Add garlic, salt, and pepper and stir again.

3. Spray a 19 by 9-inch baking dish with vegetable cooking spray. Place the potatoes into the dish. The casserole may now be covered with plastic wrap and refrigerate until ready to use, 24-36 hours.

4. When ready to bake, set casserole out of refrigerator for 30 minute. Preheat the oven to 350 degrees F. Remove the plastic wrap and bake for 30 to 40 minutes, until hot. Sprinkle the remaining 1 cup of cheese over the top of the casserole and return to the oven for about 5 minutes, until the cheese has melted. Garnish with the chopped chives and crumbled bacon.

Stand back from the table and be ready to take your bows.

Breakfast Bread Pudding with Rum Sauce

2011-11-21T06:00:00.000-05:00

Do you host a breakfast or brunch during the holiday season, or maybe something special for your family Christmas morning? This is wonderful and needs to be prepared the night before. This is really a very easy recipe, just long instruction.

Breakfast Bread Pudding with Rum Sauce
8 servings
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1 teaspoon cinnamon
1 1/2 cups granulated sugar
1 1/2 pound cinnamon raisin bread, torn up into bite size pieces
4 tablespoons unsalted butter, softened
4 large eggs, at room temperature
4 cups half-and-half
2 tablespoons vanilla (preferably Mexican, or you can use 1 tablespoon vanilla extract and 1 tablespoon vanilla bean paste)

Mix the cinnamon into the sugar until well combined; set aside. Butter a 9-by-13-inch glass baking pan and place the torn-up bread into it.

In a large mixing bowl, beat the butter until it is creamy. Mix in the cinnamon sugar and beat until very creamy. Add the eggs, one at a time, and beat until well combined. Mix in the half-and-half and vanilla, and beat well. (The mixture will be thin and will not be completely combined; this is normal.) Stop the beater and use a spatula to mix as well as possible.

Pour the butter mixture over the torn-up-bread. Cover the pan with plastic wrap and place in the refrigerator overnight.

In the morning, remove the pan from the refrigerator and discard the plastic wrap.

Preheat oven to 350 degrees F.

Bake the pudding for 30 minutes, then remove from the oven and stir with a wooden spoon. Place the pudding back in the oven and bake for an additional 30 minutes, until it is puffed and golden. While the pudding is baking, prepare the rum sauce (see below)

Place the pudding on a rack and carefully pour the rum sauce over it. Allow the rum sauce to soak into the pudding (2-3 minutes, and then serve. Pudding will be very hot.

Rum Sauce
4 ounces (1 stick) unsalted butter
1 cup light brown sugar
1/3 cup best quality rum
1/4 teaspoon freshly grated nutmeg
1 large egg

In a medium-size saute' pan, melt the butter. Add the sugar, rum, and nutmeg, and stir with a wooden spoon or heatproof spatula until the sugar dissolves and the mixture is well blended.

Remove from the heat and allow to cool slightly, still in the pan.

In a small bowl, beat the egg until it is very frothy. Beat the egg into the butter mixture until well combined. Place the saute' pan back on the stove and cook, stirring, over medium-low heat, until the mixture thickens.

Remove from the heat and immediately pour over the pudding.

Saint and Scriptures Sunday - Gratitude

2011-11-20T06:00:00.000-05:00

October and November are both gratitude months, depending on you you talk to. I think every day should be Gratitude Day.

We learn the magical lesson that making the most of what we have turns it into more.

Say thank you, until you mean it.

Thank God, life, and the universe for everyone and everything sent your way.

Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos to order, confusion to clarity. It can turn a meal into a feast, a house into a home, a stranger into a friend. It turns problems into gifts, failures into successes, the unexpected into perfect timing, and mistakes into important events. It can turn an existence into a real life, and disconnected situations into important and beneficial lessons. Gratitude makes sense of our past, brings peace for today, and creates a vision for tomorrow.

Gratitude makes things right.

Gratitude turns negative energy into positive energy. There is no situation or circumstance so small or large that it is not susceptible to gratitude's power. We can start with who we are and what we have today, apply gratitude, then let it work its magic.

Say think you, until you mean it. If you say it long enough, you will believe it.

Today, I will shine the transforming light of gratitude on all the circumstances of my life.

Let's visit Dianna at The Kennedy Adventures for more Saint and Scriptures Sunday.

Sweet Potato Cake with Brown Sugar Icing

2011-11-19T06:00:00.000-05:00

This recipe for sweet potato cake (Ipomoca batatas), perhaps descended from the many traditional recipes for sweet potato pudding, and was probably handed down for several generations. This is the kind of dessert you would find at local Southern diners in years past.

Be grateful I couldn't find a recipe for turnip cake.

Sweet Potato Cake
1 Three layer 8-inch cake
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1/2 cup butter or shortening
1 cup granulated sugar
1 cup packed brown sugar
2 eggs, beaten
1 cup cooked, peeled, and mashed sweet potatoes
3 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/2 cup milk
1 cup chopped pecans
1 teaspoon maple or vanilla flavoring

Grease and flour 3 8-inch round cake pans. Preheat oven to 350 degrees. Cream butter and sugars until light and fluffy. Beat in the eggs and sweet potatoes. In a separate bowl, mix together flour, baking powder, baking soda, and spices. Add dry ingredients alternately with milk to sweet potato mixture. (If batter seems to stiff, add 1 or 2 tablespoons of milk.) Fold in nuts and flavoring. Spoon batter into cake pans. Bake for 30 minutes. Turn out on racks. Cool and frost with Brown Sugar Icing.

Brown Sugar Icing

1 cup confectioners' sugar
3/4 cup (packed) dark brown sugar
1/2 cup whipping cream
1/4 cup (1/2 stick) unsalted butter
1/4 teaspoon vanilla flavoring

Sift confectioners' sugar into medium bowl. In a medium saucepan over medium-low heat, stir brown sugar, whipping cream, and butter until butter melts and sugar dissolves. Increase heat to medium-high and bring to a boil. Boil 3 minutes, stirring occasionally. Remove from heat and stir in vanilla. Pour brown sugar mixture over confections' sugar, whisking. Whisk until smooth and lightened in color, about 1 minute. Cook icing until lukewarm and icing falls in heavy ribbon from spoon, whisking often, about 15 minutes. Stack layers, thinly icing between. Spoon icing thickly over top, allowing it to drip down sides of cake. Serve after icing is firm, at least 1 hour.

I like to let the cake rest overnight.

Islander Chicken

2011-11-18T06:00:00.000-05:00

We can pretend we are in the islands and it's not 50 degrees outside. Did you know that cumin has only become popular in the states in the past 30 years. It has always been a principal ingredient in chili powder, but not so much on it's own. I love the wonderful warm smoky flavor it brings to this dish.

Islander Chicken
6 servings
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1/3 cup olive oil
1 three-pound frying chicken, cut into pieces, or your favorite pieces
3/4 cup diced raw ham
1 cup sliced onions
2 cloves garlic minced
3 medium tomatoes, peeled and chopped
2 1/2 cups water
2 cups raw rice
1 cup chopped green pepper
1 bay leaf
2 1/2 teaspoons salt
1/2 teaspoon cumin seed
1/8 teaspoon saffron if you have it. Don't mortgage the house to buy some.

1. Heat the olive oil in a Dutch oven, add the chicken, ham, onions and garlic and brown the chicken on all sides.

2. Add the tomatoes, cover and simmer 20 minutes.

3. Add the remaining ingredients and bring to a boil. Lower the heat, cover and simmer slowly until the rice is tender, about 20 minutes. Add more liquid if necessary.

4. Remove the chicken. Heap the rice mixture in the center of a large platter and surround with the chicken. Garnish with strips of pimento, if desired.