How many Mac and Cheese recipes do you think are out there, five hundred, maybe more. That's fine, some of them are fabulous, some not so much. My friend Edie is on the mark with this one. I have funeral food to prepare for tomorrow and this is my choice. You just can't have a Southern funeral without Mac and Cheese.
I love this one because you don't have to cook the macaroni separate from the sauce, it all cooks together.
This is Mac and Cheese so don't be using low fat and no-fat stuff, you'll mess up the stick of butter theory.
Edie's Macaroni and Cheese
6-8 servings
print recipe
2 1/2 cups boiling water
2 cups dry macaroni
16 ounces cottage cheese (at least 4%)
Lots of shredded cheddar cheese, one large block at least (extra sharp is my favorite)
1 stick of butter
Salt and Pepper (House Seasoning is better)
Melt butter in casserole dish while oven heats to 350 degrees F. Put all ingredients in casserole and pour boiling water over all. Bake at 350 degrees F for 45-60 minutes. Let stand 10 minutes before serving.
Showing posts with label Southern Funeral Food. Show all posts
Showing posts with label Southern Funeral Food. Show all posts
Tuesday, April 10, 2012
Tuesday, December 27, 2011
Turkey/Chicken Hash
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
print recipe
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.
This is one of those great make-a-head meals.
Turkey/Chicken Hash
8 servings
print recipe
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.
Friday, May 6, 2011
Pimento Cheese
Pimento Cheese has been referred to as the "pate' of the south", and is one of the all-purpose foods that can be used for weddings, deaths, parties of all kinds,and even lunch boxes. A crock of this makes a wonderful hostess gift, or can be used for sandwiches, cold or grilled, makes a fabulous dip for vegetables, stuff into celery, make into a ball and served with a platter of crackers.
When I lived in Charleston, S.C. this recipe appeared in The Post & Courier, the local newspaper. It's hard to go wrong with a Charleston recipe.
Pimento cheese is the reason I can so many roasted red peppers in the summer.
Pimento Cheese
about 12 people as an hors d' oeuvre
print recipe
1 1/2 pounds good sharp cheddar cheese, grated (please grate your own cheese)
4 1/2 -ounces cream cheese, room temperature
3/4 cup Hellmann's mayonnaise
1 tablespoon grated onion
1 teaspoon cayenne pepper
7-ounces whole peeled pimentos, drained and quartered
In the bowl of an electric mixer, place the cheddar cheese, cream cheese, mayonnaise, onion, and cayenne pepper and beat with the flat beater at medium speed for 1 or 2 minutes. This is to mix the ingredients not to make them smooth.
Add the pimentos and keep mixing until they are shredded and the mixture is somewhat smooth. Be careful not to overmix and avoid its becoming homogenized.
Pack the cheese in crocks, cover with plastic wrap, and refrigerate overnight. Forty-five minutes before serving, remove from refrigerator. Pimento cheese will keep in the refrigerator for 4 or 5 days if tightly covered.
When I lived in Charleston, S.C. this recipe appeared in The Post & Courier, the local newspaper. It's hard to go wrong with a Charleston recipe.
Pimento cheese is the reason I can so many roasted red peppers in the summer.
Pimento Cheese
about 12 people as an hors d' oeuvre
print recipe
1 1/2 pounds good sharp cheddar cheese, grated (please grate your own cheese)
4 1/2 -ounces cream cheese, room temperature
3/4 cup Hellmann's mayonnaise
1 tablespoon grated onion
1 teaspoon cayenne pepper
7-ounces whole peeled pimentos, drained and quartered
In the bowl of an electric mixer, place the cheddar cheese, cream cheese, mayonnaise, onion, and cayenne pepper and beat with the flat beater at medium speed for 1 or 2 minutes. This is to mix the ingredients not to make them smooth.
Add the pimentos and keep mixing until they are shredded and the mixture is somewhat smooth. Be careful not to overmix and avoid its becoming homogenized.
Pack the cheese in crocks, cover with plastic wrap, and refrigerate overnight. Forty-five minutes before serving, remove from refrigerator. Pimento cheese will keep in the refrigerator for 4 or 5 days if tightly covered.
Wednesday, April 27, 2011
Mammaw's Pineapple Upside-Down Cake
When is comes to pineapple upside-down cake, I'm sure there are easier recipes, but I've never tasted one this delicious. Maybe it's the cast-iron pan or maybe it's the beaten egg white. I have no idea. Anytime I take one to any function there are never any leftovers.
Mammaw's Pineapple Upside-Down Cake
about 12 servings
print recipe
1/2 cup unsalted butter
1 cup brown sugar, packed
Preheat oven to 350 degrees. Over a low flame, melt the unsalted butter in a cast-iron skillet. Spoon in the brown sugar. Turn off the heat.
Gather
One 20-ounce can pineapple slices (drain, reserving 1/4 cup juice )
Maraschino cherries
Pecan halves
Arrange the pineapple slices over the brown sugar mixture. Cut leftover slices in half, and use them to line the sides of the skillet, cut sides facing in. Stick a cherry in the center of every pineaple circle. Press the pecan halves between the pineapple slices.
Prepare
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 egg yolks (reserve whites in a separate bowl)
1 cup sugar
1 teaspoon vanilla
In a large bowl, combine the flour, baking powder, and salt, then run your hands through it. Or use a sifter. Plug in an electric mixer and beat the egg yolks until they are thick. Very slowly, add the sugar. Spoon in the flour, baking powder, and salt. Add the vanilla. Pour the mixture of egg whites into a deep bowl. Beat them with a mixer on high. When stiff peaks form, stop beating. Using a rubber spatula, fold the whites into the batter. Gently spoon the batter over the pineapple. Bake 50 minutes.
Remove from the oven and invert, without cooling, onto a serving plate. Being careful not to burn yourself.
Mammaw's Pineapple Upside-Down Cake
about 12 servings
print recipe
1/2 cup unsalted butter
1 cup brown sugar, packed
Preheat oven to 350 degrees. Over a low flame, melt the unsalted butter in a cast-iron skillet. Spoon in the brown sugar. Turn off the heat.
Gather
One 20-ounce can pineapple slices (drain, reserving 1/4 cup juice )
Maraschino cherries
Pecan halves
Arrange the pineapple slices over the brown sugar mixture. Cut leftover slices in half, and use them to line the sides of the skillet, cut sides facing in. Stick a cherry in the center of every pineaple circle. Press the pecan halves between the pineapple slices.
Prepare
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 egg yolks (reserve whites in a separate bowl)
1 cup sugar
1 teaspoon vanilla
In a large bowl, combine the flour, baking powder, and salt, then run your hands through it. Or use a sifter. Plug in an electric mixer and beat the egg yolks until they are thick. Very slowly, add the sugar. Spoon in the flour, baking powder, and salt. Add the vanilla. Pour the mixture of egg whites into a deep bowl. Beat them with a mixer on high. When stiff peaks form, stop beating. Using a rubber spatula, fold the whites into the batter. Gently spoon the batter over the pineapple. Bake 50 minutes.
Remove from the oven and invert, without cooling, onto a serving plate. Being careful not to burn yourself.
Wednesday, January 12, 2011
Twenty-Four-Hour Slaw
We Southerners love sweet slaw. Here is a wonderful recipe from The Food, Folklore, and Art of Low-Country Cooking. I have made this for numerous occasions, tailgating, back yard grilling, pulled pork suppers and yes even funeral food. This will keep for a week in the refrigerator.
Twenty-Four-Hour Slaw
6 plus servings
print recipe
1 large head of cabbage, shredded
2 onion, chopped fine
Salt and Pepper to taste
1 1/2 cups vinegar
3/4 cup sugar
1 teaspoon celery seed
1 teaspoon prepared mustard
1 cup salad oil
Mix the cabbage and onions together. Sprinkle the salt and pepper generously over the mixture and let set awhile.
Bring the vinegar, sugar, celery seed, and mustard to a boil and boil 1 minute. Take off the heat and add the salad oil. Pour the mixture over the cabbage and onion mix.
Put into covered container and refrigerate 24 hours. Remember this will save for a week in the refrigerator
Twenty-Four-Hour Slaw
6 plus servings
print recipe
1 large head of cabbage, shredded
2 onion, chopped fine
Salt and Pepper to taste
1 1/2 cups vinegar
3/4 cup sugar
1 teaspoon celery seed
1 teaspoon prepared mustard
1 cup salad oil
Mix the cabbage and onions together. Sprinkle the salt and pepper generously over the mixture and let set awhile.
Bring the vinegar, sugar, celery seed, and mustard to a boil and boil 1 minute. Take off the heat and add the salad oil. Pour the mixture over the cabbage and onion mix.
Put into covered container and refrigerate 24 hours. Remember this will save for a week in the refrigerator
Wednesday, January 5, 2011
Funeral Grits Casserole
For those of you who have never had grits you don't know what you're missing. Grits go with everything. I'm always so excited when I get a new bag of stone ground grits. These casseroles are sometimes called funeral grits because they are the near perfect dish to take to a family following a death, or to a family reunion, that's if you live in the South. I'm always looking for a new "funeral food" idea.
This recipe can be cut in half.
Funeral Grits Casserole
8 servings
print recipe
4 cups whole milk
1/2 cup plus 1/3 cup butter
1 cup regular grits (NO INSTANT)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup chopped sharp cheddar cheese
1/2 cup grated Parmesan cheese
Preheat the oven to 350 degree F.
In a heatproof casserole on the stove top, bring the milk just to a boil and add 1/2 cup butter. Add the grits to the casserole, stirring and continuing to cook until it has the consistency of cereal.
Remove the casserole from the stove and, using an electric mixer, add the remaining butter and salt and pepper. Return to stove top at medium heat.
Stir in the cheddar cheese until it melts. Sprinkle Parmesan on top. Bake 1 hour, until crusty on top.
This recipe can be cut in half.
Funeral Grits Casserole
8 servings
print recipe
4 cups whole milk
1/2 cup plus 1/3 cup butter
1 cup regular grits (NO INSTANT)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup chopped sharp cheddar cheese
1/2 cup grated Parmesan cheese
Preheat the oven to 350 degree F.
In a heatproof casserole on the stove top, bring the milk just to a boil and add 1/2 cup butter. Add the grits to the casserole, stirring and continuing to cook until it has the consistency of cereal.
Remove the casserole from the stove and, using an electric mixer, add the remaining butter and salt and pepper. Return to stove top at medium heat.
Stir in the cheddar cheese until it melts. Sprinkle Parmesan on top. Bake 1 hour, until crusty on top.
Friday, November 12, 2010
Sweet Potato Stuff
It's all in the prep work! That's how we get through the big holiday dinners. Anything that can be made a day or two ahead or a month will save your sanity on the BIG day.
Another death-defying recipe from Jill Conner Browne's God Save the Sweet Potato Queens. I can not emphasize enough the importance of reading these books. Life changing!
"Boil up a big pot of sweet potatoes; you want to end up with 3 cups worth of mashed sweet potatoes, so about 4 big sweet potatoes. Boil them with the skin on and they will peel so easy when they are done.( I bake mine for about 45 minutes or until done.) So boil'em and peel'em, then dump them in a big bowl and put in at least 1 cup of sugar, 1/3 cup of milk, an 1 stick of butter, and a running over the edge teaspoon of vanilla. You also need just a dash of salt in there or it will taste flat. If you think it needs more sugar put it in? After you get done tasting and testing, beat in two eggs, don't taste after you put the eggs in. Put the 'tater stuff in a greased casserole. (Once again, you can make a vat of this and freeze it).
The topping is the kicker. You want a cup of dark brown sugar, 1/3 cup of butter, 1/3 cup of flour, and a cup of pecan pieces. Stir it up together and spread it over the top of the 'taters...After you put the topping on, you bake it at 350 degrees F for about half and hour. I'm thinking of putting this in a pie crust, since it's better than any sweet potato pie I've ever had."
COOK' NOTE: A 1/2 cup or so of flaked coconut can be added to the topping to really put it over the edge.
Another death-defying recipe from Jill Conner Browne's God Save the Sweet Potato Queens. I can not emphasize enough the importance of reading these books. Life changing!
"Boil up a big pot of sweet potatoes; you want to end up with 3 cups worth of mashed sweet potatoes, so about 4 big sweet potatoes. Boil them with the skin on and they will peel so easy when they are done.( I bake mine for about 45 minutes or until done.) So boil'em and peel'em, then dump them in a big bowl and put in at least 1 cup of sugar, 1/3 cup of milk, an 1 stick of butter, and a running over the edge teaspoon of vanilla. You also need just a dash of salt in there or it will taste flat. If you think it needs more sugar put it in? After you get done tasting and testing, beat in two eggs, don't taste after you put the eggs in. Put the 'tater stuff in a greased casserole. (Once again, you can make a vat of this and freeze it).
The topping is the kicker. You want a cup of dark brown sugar, 1/3 cup of butter, 1/3 cup of flour, and a cup of pecan pieces. Stir it up together and spread it over the top of the 'taters...After you put the topping on, you bake it at 350 degrees F for about half and hour. I'm thinking of putting this in a pie crust, since it's better than any sweet potato pie I've ever had."
COOK' NOTE: A 1/2 cup or so of flaked coconut can be added to the topping to really put it over the edge.
Saturday, August 28, 2010
Sweet Potato Pudding
Why don't I cook more sweet potatoes, I love them. I would much rather have a baked sweet potato than a regular baked potato. It is so easy to get into a food rut. Don't let that happen, your children and grandchildren need the opportunity to experience all foods.
What a wonderful versatile dish this is. It makes a fabulous dessert served with a simple sugar cookie on the side and a dollop of whipped cream, or as a side dish for those wonderful big holiday dinner.
Please don't omit the grated rind of the lemon and orange. I have, and it really is not the same.
Sweet Potato Pudding
8 servings
print recipe
4 cups grated sweet potato
Grated rind of 1 lemon
Grated rind of 1/2 orange
2 eggs beaten
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup molasses
2/3 cup milk
1/3 cup good bourbon
1/2 cup melted butter
Mix sweet potatoes, lemon and orange peel. Beat eggs and sugar and stir into potato mixture; then add the spices, molasses, milk, bourbon, and butter. Mix thoroughly and put in buttered 2-quart casserole. Bake at 325 degrees F. for 1 hour. This can also be baked in individual custard cups. Reduce your cooking time accordingly.
What a wonderful versatile dish this is. It makes a fabulous dessert served with a simple sugar cookie on the side and a dollop of whipped cream, or as a side dish for those wonderful big holiday dinner.
Please don't omit the grated rind of the lemon and orange. I have, and it really is not the same.
Sweet Potato Pudding
8 servings
print recipe
4 cups grated sweet potato
Grated rind of 1 lemon
Grated rind of 1/2 orange
2 eggs beaten
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup molasses
2/3 cup milk
1/3 cup good bourbon
1/2 cup melted butter
Mix sweet potatoes, lemon and orange peel. Beat eggs and sugar and stir into potato mixture; then add the spices, molasses, milk, bourbon, and butter. Mix thoroughly and put in buttered 2-quart casserole. Bake at 325 degrees F. for 1 hour. This can also be baked in individual custard cups. Reduce your cooking time accordingly.
Wednesday, June 9, 2010
Sausage, Rice and Mushroom Casserole
This is the perfect make ahead dish, from my friend Lucy. I made this on Monday of this week for Tuesday night supper. Don't you love having something already made and ready to pop in the oven. It's like having a day off from cooking. All you really need with this is a salad and bread.
Lucy uses hot sausage or sausage with sage or a combination. Whatever you like. I happen to have Chorizo and used that. I just love her because she pays attention. She also said, "It is great to take to someone for funeral food."
Sausage, Rice and Mushroom Casserole
6 servings
print recipe
1 pound bulk sausage
2 ribs of celery, chopped
1/2 onion, chopped
1 6 ounce can of mushrooms undrained (I used fresh, that's what I had)
1 envelope of dry chicken noodle soup
3 cups of water
1 cup rice - uncooked
Cook sausage until just done. Drain off fat and add celery and onion. Cook 5 minutes more and then add mushrooms, 2 1/2 cups of water and the dry soup mix. Bring to a boil and add rice. Cover and simmer 10 minutes. Pour into a 2 quart casserole, refrigerate over night. When ready to cook; preheat oven to 325 degrees; pour 1/2 cup water over all and bake for 45 minutes, or until bubbly.
Lucy uses hot sausage or sausage with sage or a combination. Whatever you like. I happen to have Chorizo and used that. I just love her because she pays attention. She also said, "It is great to take to someone for funeral food."
Sausage, Rice and Mushroom Casserole
6 servings
print recipe
1 pound bulk sausage
2 ribs of celery, chopped
1/2 onion, chopped
1 6 ounce can of mushrooms undrained (I used fresh, that's what I had)
1 envelope of dry chicken noodle soup
3 cups of water
1 cup rice - uncooked
Cook sausage until just done. Drain off fat and add celery and onion. Cook 5 minutes more and then add mushrooms, 2 1/2 cups of water and the dry soup mix. Bring to a boil and add rice. Cover and simmer 10 minutes. Pour into a 2 quart casserole, refrigerate over night. When ready to cook; preheat oven to 325 degrees; pour 1/2 cup water over all and bake for 45 minutes, or until bubbly.
Sunday, May 30, 2010
Teddy's Banana Pudding
I'm going through my favorite blogs the other day and Octoberfarm, way at the top of my list, has a Banana Pudding recipe. My first thought is "Who needs another Banana Pudding recipe". I almost didn't bother to read on, but I was afraid she had new pictures of "Teddy" her dog. Now this dog is so precious that I could just kiss his face right off. I actually kiss my fingertips and touch the computer screen every time I visit this blog. I know, I know, back to the Banana Pudding.
Like Jaz says most of the time she makes everything from scratch, whipped cream, pudding,etc., but there are sometimes you really don't have to do that. Like now.
Yes Jaz ,I think this will become every ones new favorite Banana Pudding recipe. It for sure is mine. Thanks for sharing it with us and I hope you don't mind me sharing it again. I certainly would not want anyone to miss this experience. Please stop at Octoberfarm and give Teddy a kiss and let him take you for a walk through the beautiful garden.
Teddy's Banana Pudding
8-10 servings, maybe
print recipe
1 box Nilla wafers
1 (5-ounce) box instant vanilla pudding
2 cups milk
1 (8-ounce package of cream cheese
1 (14-ounce) can sweetened condensed milk
6 or 7 very ripe banana
1 can whipped cream
Mix pudding with 2 cups milk. Set aside. Put cream cheese in bowl of stand mixer and add condensed milk. Beat until smooth. Add the pudding mixture until well blended.
Line a casserole with half of the Nilla wafers. Slice the bananas over the top of wafers.
Take bowl of pudding mixture and empty an entire can of whipped cream int0 pudding mixture. Blend and fold to combine.
Pour the mixture over the sliced bananas.
Cover with the rest of the Nilla wafers, whole or slightly crushed.
Cover and refrigerate for 24 hours.
Honey, this is Southern Comfort Food at its best.
Like Jaz says most of the time she makes everything from scratch, whipped cream, pudding,etc., but there are sometimes you really don't have to do that. Like now.
Yes Jaz ,I think this will become every ones new favorite Banana Pudding recipe. It for sure is mine. Thanks for sharing it with us and I hope you don't mind me sharing it again. I certainly would not want anyone to miss this experience. Please stop at Octoberfarm and give Teddy a kiss and let him take you for a walk through the beautiful garden.
Teddy's Banana Pudding
8-10 servings, maybe
print recipe
1 box Nilla wafers
1 (5-ounce) box instant vanilla pudding
2 cups milk
1 (8-ounce package of cream cheese
1 (14-ounce) can sweetened condensed milk
6 or 7 very ripe banana
1 can whipped cream
Mix pudding with 2 cups milk. Set aside. Put cream cheese in bowl of stand mixer and add condensed milk. Beat until smooth. Add the pudding mixture until well blended.
Line a casserole with half of the Nilla wafers. Slice the bananas over the top of wafers.
Take bowl of pudding mixture and empty an entire can of whipped cream int0 pudding mixture. Blend and fold to combine.
Pour the mixture over the sliced bananas.
Cover with the rest of the Nilla wafers, whole or slightly crushed.
Cover and refrigerate for 24 hours.
Honey, this is Southern Comfort Food at its best.
Saturday, March 20, 2010
Miss Lexie's Pineapple Casserole
This is one of my very favorite Sweet Potato Queen recipes. I believe this was originally in The Sweet Potato Queens' Book of Love, but I know it's in The Sweet Potato Queens' Big-Ass Cookbook. This qualifies for both regular food and Southern Funeral Food. The last time I took this to a funeral luncheon I thought those folks were going to eat the flowers off my bowl. This is great with any pork or chicken dish.
Miss Lexie's Pineapple Casserole
4-6 servings
print recipe
"You want to drain a 20-ounce can of pineapple (in its own juice) chunks or tidbits. Save 3 tablespoons of the juice and mix it up with 1/2 cup sugar and 3 tablespoons flour. Stir that mixture in with the pineapple and 1 cup sharp grated cheese. I have never tried making this with fat-free cheese and would personally consider the act to be blasphemous, but I have used some reduced-fat cheese when it was all I had and it came out okay. Dump all that into a greased casserole dish. Melt 1 stick butter and stir it up with 1/2 cup Ritz crackers and put all that on top of the pineapple stuff and bake it at 350 degrees for 20-30 minutes, and prepare to be comforted."
So says the Queenly of the Queens.
Miss Lexie's Pineapple Casserole
4-6 servings
print recipe
"You want to drain a 20-ounce can of pineapple (in its own juice) chunks or tidbits. Save 3 tablespoons of the juice and mix it up with 1/2 cup sugar and 3 tablespoons flour. Stir that mixture in with the pineapple and 1 cup sharp grated cheese. I have never tried making this with fat-free cheese and would personally consider the act to be blasphemous, but I have used some reduced-fat cheese when it was all I had and it came out okay. Dump all that into a greased casserole dish. Melt 1 stick butter and stir it up with 1/2 cup Ritz crackers and put all that on top of the pineapple stuff and bake it at 350 degrees for 20-30 minutes, and prepare to be comforted."
So says the Queenly of the Queens.
Friday, March 19, 2010
Death Chicken
Yep! This is another Sweet Potato Queen recipe from The Sweet Potato Queens' Big-Ass-Cookbook. I have made this several times, but it is also what's for dinner at my house tonight. I have a busy day. I can throw this together in a few minutes stick it in the oven and have time to blog for two hours. Works for me. Like most recipes, unless you're baking a cake, this is just a guide, add to or take away anything that you think sounds better.
Death Chicken
4-6 servings
print recipe
"Start off right by lining a 9x13-inch pan with 6 or more slices of uncooked bacon. (We recommend more, naturally. You know, some people like to say "Less is more," but we are just the kind of girls who believe that more is more-and also better.) This is just the perfect start to a perfect ending of just about anything, in my opinion. Next, pour 1 cup uncooked rice over the bacon. I love it when you don't have to cook the rice first, don't you? On top of the rice, put some chicken pieces-happily, the skin must be left on for cooking purposes-and you may use white, dark, whatever you want. Salt and pepper the chicken a little bit and sprinkle a little paprika over it. Then whisk together 1 can cream of cream soup and 1 cup water, adding a little bit of garlic salt, a pinch of nutmeg, 1 teaspoon oregano, and 2 to 3 tablespoons dried parsley flakes. Pour all that over the chicken and cover the whole deal with heavy foil (emphasis on heavy; it matters.) Cook it at 300 degrees for 2 hours, with no peaking."
So says Jill Conner Browne The Sweet Potato Boss Queen.
Death Chicken
4-6 servings
print recipe
"Start off right by lining a 9x13-inch pan with 6 or more slices of uncooked bacon. (We recommend more, naturally. You know, some people like to say "Less is more," but we are just the kind of girls who believe that more is more-and also better.) This is just the perfect start to a perfect ending of just about anything, in my opinion. Next, pour 1 cup uncooked rice over the bacon. I love it when you don't have to cook the rice first, don't you? On top of the rice, put some chicken pieces-happily, the skin must be left on for cooking purposes-and you may use white, dark, whatever you want. Salt and pepper the chicken a little bit and sprinkle a little paprika over it. Then whisk together 1 can cream of cream soup and 1 cup water, adding a little bit of garlic salt, a pinch of nutmeg, 1 teaspoon oregano, and 2 to 3 tablespoons dried parsley flakes. Pour all that over the chicken and cover the whole deal with heavy foil (emphasis on heavy; it matters.) Cook it at 300 degrees for 2 hours, with no peaking."
So says Jill Conner Browne The Sweet Potato Boss Queen.
Thursday, March 18, 2010
Twinkie Pie
If you don't make any other recipe from this 3 day Sweet Potato Queen marathon of recipes, make the Twinkie Pie. This is heaven!
Twinkie Pie
depends on who's eating maybe 4-6 servings
print recipe
"You start with Hostess Twinkies - don;t even mention the fat-free variety to me: They are an abomination and should be outlawed. Cut them in two, lengthwise, and put them in a 9x13-inch pan-or whatever size you want, depending on how hungry you are. Then make up some vanilla pudding-the kind in the box, whatever brand you grab first, it doesn't matter. Spread the vanilla pudding over the Twinkies. Cover all that with sliced bananas, strawberries, peaches-whatever kind of fruit you want. Now, if you are really and truly just absolute total white trash at heart, you may use fruit cocktail. Put it in the refrigerator, and when it's cold, eat it until you either get full or sick."
And you wonder why we all love Jill so much!
Twinkie Pie
depends on who's eating maybe 4-6 servings
print recipe
"You start with Hostess Twinkies - don;t even mention the fat-free variety to me: They are an abomination and should be outlawed. Cut them in two, lengthwise, and put them in a 9x13-inch pan-or whatever size you want, depending on how hungry you are. Then make up some vanilla pudding-the kind in the box, whatever brand you grab first, it doesn't matter. Spread the vanilla pudding over the Twinkies. Cover all that with sliced bananas, strawberries, peaches-whatever kind of fruit you want. Now, if you are really and truly just absolute total white trash at heart, you may use fruit cocktail. Put it in the refrigerator, and when it's cold, eat it until you either get full or sick."
And you wonder why we all love Jill so much!
"Get Back Granny Sweet Potato Cobbler"
In case you haven't guessed by the name of the recipe, yes, this is the first of The Sweet Potato Queens recipes. It is also included in my Southern Funeral Foods. There is no way to describe how wonderful this is, just make it. Thank you Jill Conner Browne!
"Get Back Granny Sweet Potato Cobbler"
10-12 servings, maybe more
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"First thing, boil some sweet potatoes (remember the skins come off easily after they're cooked). You need about 2 cups of sweet potato chunks to make this stuff (2 or 3 sweet potatoes). Now melt a stick of butter in a 13x9x2-inch pan - anything that starts out like this is gonna be good, don't you know? Okay, then heat 2 cups of water and two cups of sugar until the sugar melts. Then make a dough out of 1 1/2 cups self-rising flour, 1/2 cup shortening and 1/3 cup milk. Roll that dough out to a rectangle about 1/4-inch thick and sprinkle it with 1 teaspoon of cinnamon and one teaspoon of nutmeg. Put your sweet potatoes on there, and roll it up, and pinch the ends together to seal them. Then slice that roll into about 15-20 pieces and put them in the pan of melted butter, pour the sugar syrup over them, and bake the thing at 350 degrees for about 45 minutes, until golden brown."
Just to be on the safe side, don't serve this when your Grandma's around.
"Get Back Granny Sweet Potato Cobbler"
10-12 servings, maybe more
Printer Friendly Version
"First thing, boil some sweet potatoes (remember the skins come off easily after they're cooked). You need about 2 cups of sweet potato chunks to make this stuff (2 or 3 sweet potatoes). Now melt a stick of butter in a 13x9x2-inch pan - anything that starts out like this is gonna be good, don't you know? Okay, then heat 2 cups of water and two cups of sugar until the sugar melts. Then make a dough out of 1 1/2 cups self-rising flour, 1/2 cup shortening and 1/3 cup milk. Roll that dough out to a rectangle about 1/4-inch thick and sprinkle it with 1 teaspoon of cinnamon and one teaspoon of nutmeg. Put your sweet potatoes on there, and roll it up, and pinch the ends together to seal them. Then slice that roll into about 15-20 pieces and put them in the pan of melted butter, pour the sugar syrup over them, and bake the thing at 350 degrees for about 45 minutes, until golden brown."
Just to be on the safe side, don't serve this when your Grandma's around.
Wednesday, January 20, 2010
Southern Funeral Food
Don't be getting all offended by the term funeral food. What else would you call food that is prepared for after the funeral? Bereavement Food? Doesn't work for me. My minister, Scott, thinks I should refer to it as Soul Food. Southern Food, Soul Food or Southern Funeral Food are pretty much the same. However, Southern Funeral Food seems to always have three ingredients that are sometimes missing from the other two, Cool Whip, Velveeta cheese and cream of mushroom soup. If you have never been to a country church for this meal after a funeral you have never had real country cookin'.
If you are driving around in the country during the week or on a Saturday and come across a little country church with lots of cars around ,there is going to be funeral food there soon. Stop in and have a bite. They will make you feel welcome and feed you til you drop. This will be the menu; fried chicken, country ham, city ham, roast turkey and stuffing, mashed potatoes, macaroni and cheese (Velveeta), green beans, corn, Lima beans, squash casserole (cream of mushroom soup), cabbage of some kind, kale or collard greens, and ofcourse mashed potatoes, etc., at least 5 different jello type salads, all sweet, homemade yeast rolls, cornbread. The dessert table would put any fine restaurant to shame. These are the basics, angel food cake, jam cake, chocolate cake, apple cake, blackberry cobbler, peach cobbler, apple pie, pecan pie, chocolate cream pie and more. Plus at least 5 tubs of Cool Whip. The beverages are Maxwell House coffee, sweet tea and lemonade. Don't be asking for unsweet tea or any kind of fancy coffee.
The vegetables will all be fresh from the garden unless it's winter then they will use their canned or frozen. Everything is homemade from scratch. Not one of these women have a recipe for anything except maybe their cakes.
At my church these events are all organized by Betty Rose, who I have known all my life and not a more precious person is living today than Betty. She has committees for different foods and it rotates with the funerals. Did I mention that Betty is in her 80's. I have always considered myself a fairly good cook, I couldn't hold a candle to these women. They don't have computers to get new recipes, they don't even want them, they might have an old Better Homes and Gardens Cookbook or Good Housekeeping. They use hog jowl and bacon grease to season with, more butter than Paul Deen ever thought about.
Our oldest church member is Louise Charles, 90. Louise still drives, still has 40 plus people for Christmas dinner and last summer I stopped by to get her pepper relish recipe and she was painting her house. Betty would not hurt your feeling for the world and Louise will tell you what she thinks in a heart beat.div>
I feel very lucky to have been ask to be in this fine group of women. Today will be our first funeral of the year and first since last summer. We had a 15 minute meeting after church Sunday and Betty gave us our instructions. No one knows how many people will be there, she mentioned they were expecting a large crowd. This lunch will be served without one problem, I promise. There is no such thing as running out of food. The Chef at the finest restaurant in the country serving 1,000 people could not do a better job than this group of ladies.
From time to time I will be posting some of my favorite Southern Funeral Food recipes and I wanted you to know what I was talking about.
If you are driving around in the country during the week or on a Saturday and come across a little country church with lots of cars around ,there is going to be funeral food there soon. Stop in and have a bite. They will make you feel welcome and feed you til you drop. This will be the menu; fried chicken, country ham, city ham, roast turkey and stuffing, mashed potatoes, macaroni and cheese (Velveeta), green beans, corn, Lima beans, squash casserole (cream of mushroom soup), cabbage of some kind, kale or collard greens, and ofcourse mashed potatoes, etc., at least 5 different jello type salads, all sweet, homemade yeast rolls, cornbread. The dessert table would put any fine restaurant to shame. These are the basics, angel food cake, jam cake, chocolate cake, apple cake, blackberry cobbler, peach cobbler, apple pie, pecan pie, chocolate cream pie and more. Plus at least 5 tubs of Cool Whip. The beverages are Maxwell House coffee, sweet tea and lemonade. Don't be asking for unsweet tea or any kind of fancy coffee.
The vegetables will all be fresh from the garden unless it's winter then they will use their canned or frozen. Everything is homemade from scratch. Not one of these women have a recipe for anything except maybe their cakes.
At my church these events are all organized by Betty Rose, who I have known all my life and not a more precious person is living today than Betty. She has committees for different foods and it rotates with the funerals. Did I mention that Betty is in her 80's. I have always considered myself a fairly good cook, I couldn't hold a candle to these women. They don't have computers to get new recipes, they don't even want them, they might have an old Better Homes and Gardens Cookbook or Good Housekeeping. They use hog jowl and bacon grease to season with, more butter than Paul Deen ever thought about.
Our oldest church member is Louise Charles, 90. Louise still drives, still has 40 plus people for Christmas dinner and last summer I stopped by to get her pepper relish recipe and she was painting her house. Betty would not hurt your feeling for the world and Louise will tell you what she thinks in a heart beat.div>
I feel very lucky to have been ask to be in this fine group of women. Today will be our first funeral of the year and first since last summer. We had a 15 minute meeting after church Sunday and Betty gave us our instructions. No one knows how many people will be there, she mentioned they were expecting a large crowd. This lunch will be served without one problem, I promise. There is no such thing as running out of food. The Chef at the finest restaurant in the country serving 1,000 people could not do a better job than this group of ladies.
From time to time I will be posting some of my favorite Southern Funeral Food recipes and I wanted you to know what I was talking about.
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