Grits a YayYa

Ingredients: The Grits
1 quart chicken stock
1 cup heavy cream
2 cups Dixie Lily grits
1/4 lb butter
1/2 poind shredded smoked Gouda cheese

Ingredients: The Ya Ya
8 strips applewood-smoked bacon, diced
1 T minced garlic
1 T minced shallots
3 T butter
White wine
1 lb peeled and deveined jumbo shrimp
1 portabello mushroom cap, sliced
1/4 c. diced scallions
2 c. chopped fresh spinach
2 c. heavy cream
3 cups smoked Gouda cheese grits
Salt, pepper and hot sauce to taste

Directions:
First make your grits Run the chicken stock into a thick-bottomed saucepan and turn on high til it boils. Mix in the grits and stir like crazy. Reduce to a simmer and allow to cook for 40 minutes, stirring occasionally. Add cream if you need more liquid. Then tumble in the butter, drizzle in the rest of the cream and stire til it’s all in the family. Then shake in the shredded cheese and stir very well til it’s all nice and smooth.

Second, while your grits cook, bring a large saucepan to medium heat. Add bacon and cook for about 3 minutes, then add garlic and shallots. Saute and then add butter and a splash of wine. When the butter is half melted, add the shrimp. When the downsides of the shrimp become white, flip them and add mushrooms, scallions and the spinach. Saute for 2 minutes. Remove the shrimp. Pour heavy cream and let simmer while stirring. When reduced by one third, add salt, pepper and hot sauce. Return shrimp to the sauce and combine. Spoon the sauce and shrimp onto heaping mounds of cheese grits.

-Many Thanks to Milton Cowboy for sharing this recipe he found recently.

Chicken Pot Pie

I felt like making a Chicken Pot Pie the other day and used the easy recipe off the biscuit box and no one in my family would eat it. It looked beautiful but they thought it tasted very "pasty". I love Pot Pies so I thought I can't give up yet, I'll have to find another recipe and give it another go around.

So I looked in the first place I thought of and that's the cookbook by my Milton Cowboy friend. He has hundreds of pages of his favorite Southern, and all his other favorite, recipes. Here's the one I found under Chicken Pot Pies....

Ingredients:

8 Tbs. (1 stick) Unsalted Butter, cut into 1/2" cubes

1/2 cup all-purpose Flour

4 cups low-sodium Chicken Broth

1/2 tsp. chopped fresh Thyme

1 Bay Leaf

1/2 cup each chopped Onions, Celery, Carrots,

white button Mushrooms, and red skinned Potatoes

1 cup Chicken Meat

1/2 cup cooked fresh or frozen peas

Salt and freshly Ground Pepper, to taste

4 (6") squares Puff Pastry

1 Egg, beaten with 1 tsp. water

Preheat oven to 400 degrees F. In a saucepan over medium heat, melt butter. Add flour; cook, stirring constantly, 1 -2 minutes. Slowly add broth, whisking until smooth; bring to a boil. Add thyme, bay leaf, onions, celery, carrots and mushrooms. Cook until tender about 5 minutes. Add potatoes, chicken, peas, salt and pepper. Cook until potatoes are tender, about 5 minutes. Remove from heat; cool 5 minutes. Discard bay leaf. Divide mixture among 4 ovenproof bowl; place on baking sheet. Brush pastry with egg mixture. Bush rims of bowls with water. Place pastry square on top of each bowl, pressing edges lightly. Bake until puffed amd golden brown, about 20 minutes. Let rest 5 minutes before serving.

4 Servings

Easy Pie

Ingredients:
1 cup Sugar
1 cup Flour
1 cup Milk
1 stick Butter, melted
1 can Peaches (or other favorite fruit)

In a bowl, combine sugar, flour and milk. Pour over butter, stir and press into pan. Add fruit. Cook in bottom of oven at 450 degrees until brown.

Grilled Zucchini with Mint and Red Chili

This recipe requires a little patience because it’s best to let the flavor of the zucchini develop slowly on a not-too-hot grill, rather than just char them quickly. They get a wonderful, almost fried flavor.

INGREDIENTS:
5 medium-sized zucchini (each about 1/2 pound)
1/2 cup olive oil, divided in half
1 1/2 tablespoons red wine vinegar
a dozen large mint leaves, finely sliced
as much very thinly sliced red chili as you can handle
coarse salt
Preheat your grill to medium.

Cut each zucchini in half crosswise and then cut each half into 1/8" planks. In a very large bowl, toss the zucchini with 1/4 cup of the olive oil. Lay the zucchini on the grill and cook for about four minutes per side, keeping the heat moderate so you’re sweating them and not really giving them a ton of color. Turn the heat up to high and grill for about a minute more on each side to mark them. Depending on the size of your grill, this may need to be done in batches.

Remove the zucchini to a large platter. Whisk together the remaining 1/4 cup olive oil with the vinegar, mint and chili (I just use the bowl I originally tossed the zucchini in). Drizzle this over the zucchini, being sure to evenly distribute the chili, sprinkle with coarse salt and serve.

SERVES: 8
TIME: 15 minutes

"Poke" With Figs

A reader's recipe for the fig jam I found under the tree.

Go down to Publix and get yourself a pork tenderloin. Be sure it is a plain one and not marinated in something.

Dry it (because it makes it brown better) Put some EVOO (extra virgin olive oil) in a pan and quickly sear the tenderloin on all sides.Remove tenderloin and set aside. Geglaze the pan with OJ (or white wine) and save.

Deglaze= heat up pan,pour in OJ in and scrape all the stuff (fond=juices/pieces of meat, etc) off the bottom of the pan with a wooden spoon and set aside.

Put seared tenderloin in a preheated oven and cook at 350 for a few minutes, maybe 25 (depending on how pink you like your pork).

The last few (5) minutes brush on some fig jam.

Heat the OJ and reserves (pan drippings or fond) to serve as gravy.

Remove pork from oven and let sit 5 min before slicing into medallions. Slice, plate up, and drizzle with OJ gravy.

Nice side dishes are white rice and sautéed pineapple rings.

It's really very versatile but you gotta be careful and not overcook it. Like pork chops and other pork that doesn't have alot of fat it can dry out quickly and become tough. If you pull it out of the oven and it's too pink, don't worry, just slice it and put the medallions in the pan and cook them to your desired doneness.

Pork roast, Boston butts, picnic hams and pork shoulders have so much fat you can cook them r-e-a-l slow for hours and the meat will fall apart (a.k.a. Bar-b-que) but we'll save those recipes for the 4th of July.

Bon Appetit!

Beef Stroganoff

This is the best Beef Stroganoff recipe ever, and perfect for the cold weather we've been having these days...

1-1/2 pounds Sirloin Steak, cut in 1/2 inch strips

1/4 cup Flour

1 teaspoon Salt

2 small Onions, chopped fine

1/2 pound Mushrooms, cut in pieces

1 clove Garlic, chopped fine

3 tablespoons fat

2 tablespoons Flour

1 cup Beef Bouillon (canned)

1 tablespoon Worcestershire Sauce

1 cup Sour Cream

Large bag Egg Noodles (or Rice or Toast)

Roll steak in 1/4 cup flour and salt. Pan fry onions, mushrooms and garlic in fat for 5 minutes. Add steak and brown evenly, and then remove meat, onions, garlic and mushrooms from pan. Combine 2 tablespoons flour with drippings in the pan; add bouillon and Worcestershire sauce. Cook until thickened. Add sour cream and heat slowly until gravy simmers. Add beef and vegetables and heat through. Serve hot over noodles, rice or toast. (Note: A tart accompaniment like spiced fruit or tossed salad is good with the stroganoff.)

Blanche Tippen's Fruitcake

Ingredients:

1 lb. English Walnuts

1 lb. Brazil nuts

1 lb. Shelled Pecans

1 lb. candied Pineapple

1 lb. candied Cherries

2 pkg. frozen Coconut

2 cans Eagle Brand milk

1 cup plain Flour

1-1/2 tsp. Salt

Mix fruit and nuts with flour. Mix milk and coconut. Mix all ingredients together. Line pan with brown paper. Bake at 300 degrees for one hour. Makes 2 loaves or 1 tube cake.

RECIPE: Late Night Turkey Sandwich

Ingredients:
Butter or mayonnaise
3 slices white bread
2 slices turkey
2 slices stuffing
1 tablespoon cranberry sauce
Gravy

Spread butter or mayonnaise on two slices of bread and dip (or soak) the other in gravy.

Place a slice of turkey on one slice of buttered bread and top with a slice of stuffing and cranberry sauce. Place the gravy-dipped bread on top and then the other slices of turkey and stuffing. Finish with the other slice of bread.
Heat sandwich in the microwave for 10 seconds and enjoy.

Cornbread, Apple and Sausage Dressing

Ingredients:
8 ounces bulk pork sausage
2 cups chopped unpeeled apple
3/4 cup chopped onion
1/3 cup butter or margarine
1 teaspoon poultry seasoning
1/8 teaspoon black pepper
6 cups coarsely crumbled corn bread
1/4 cup chopped fresh parsley
1/4 to 1/2 cup reduced-sodium chicken broth

Heat oven to 350 degrees F.
In a large skillet, cook sausage until brown. Remove sausage; drain and set aside.
Drain fat from skillet. In the same skillet, cook apple and onion in hot butter until tender. Remove from heat. Stir in poultry seasoning and black pepper.
In a large bowl, combine sausage, apple mixture, corn bread and parsley. Drizzle with enough chicken broth to moisten, tossing gently. Transfer to a greased 2-quart casserole.
Cover and bake for 25 to 30 minutes or until heated through.
Serves 8.

Best Cranberry Side Dish Ever

Ingredients:
2 cups dry Marsala
1/2 cup dried tart cherries
1 12-ounce bag cranberries
12 ounces frozen dark sweet cherries (about 2 2/3 cups), halved
1 cup (packed) golden brown sugar
1 teaspoon minced fresh rosemary
1/2 teaspoon ground allspice

Combine Marsala and dried cherries in deep saucepan. Boil until mixture is reduced to 2/3 cup, about 8 minutes. Mix in remaining ingredients. Bring to boil, stirring occasionally. Reduce heat to medium, cover pan and simmer until cranberries burst and mixture thickens, stirring occasionally, about 8 minutes. Transfer to bowl. Refrigerate until cold, about 3 hours. (Can be prepared 1 week ahead. Cover; keep refrigerated.)

Alton Brown's Brined Turkey

Ingredients

1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Directions
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.

Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.

A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold water. Discard brine.

Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.

Bulah Dinsmore's Pecan Pie

1 stick butter or margarine

1 cup white sugar

1/2 cup white Karo yrup

1/2 cup dark Karo syrup

2 Tbsp flour

3 eggs, well beaten

1-1/2 cup chopped pecans

1 tsp. vanilla

Pie Shell(s)

Mix flour, sugar and melted butter. Stir in eggs, syrups, vanilla and pecans. Pour into unbaked pie shell. Bake at 350 degrees for 35 minutes or until done. This makes 1 large or 2 small pies.

Butter Beans

"Just a bowl of Butter Beans,
Pass the cornbread if you please,
I don't want no collard Greens,
Just a bowl of Butter beans!"
-Sung by "Peanuts" the banjo player at the origional Ruby Reds Warehouse in the Old (First) Underground Atlanta.

Everything Ya Always Wanted To Know About Butter Beans....
Butter beans, sometimes called lima beans, are a seed, and are considered a vegetable. They are of the genus and species Phaseolus lunatus, and have two main varieties. The first variety is a large slightly curved flat green bean that those in the Southern US would refer to as lima beans or the lima type. A second type of P. lunatus has smaller seeds and is often called the sieva type. When Southern US cuisine mentions butter beans, they are referring to the smaller sieva seed.

RECIPE:
Butter beans with Chicken and Seasonings

Ingredients:
3 c. butter beans, fresh or frozen
1 sm. chicken, cut up or parts desired
1 c. minced onion
1 chopped red bell pepper
2 tbsp. corn oil
3 tbsp. browning sauce or roux
1/4 tsp. salt
1/4 tsp. red pepper
1 1/4 c. water (more if needed)
Preparation:

Lightly brown chicken parts in a heavy pot. Remove and saute onions and bell pepper in same pot. Add butter beans and water; cook for about 20 minutes. Then add browning sauce or roux, chicken, salt and pepper; cook slowly until chicken and beans are tender. Add more seasoning, if desired.

Streak O'Lean

A Southern dish that is as good with vegetables as with breakfast food. Also known as Fatback.

Milk

Flour

Cooking Oil

Select the number of slices needed. Soak several hours in milk; drain. Coat with flour. Fry over medium heat in small amount of oil until crisp (be sure it is done). Drain on absorbent paper.

Yield: Allow 2 slices per person.

Miss Verna Morris Wright's PUMPKIN CAKE

INGREDIENTS:

1 cup Oil

2 cups Sugar

4 Eggs

1 pint Pumpkin

2 cups Flour

2 tsp Soda

2 tsp Cinnamon

Mix Oil, Sugar, Eggs and Pumpkin. Ad sifes dry ingredients. Cook in three greased and floured pans at 350 degrees for 30 minutes.

FILLING:

1 cup Brown Sugar

1/2 cup White Sugar

2 tsp Flour

1 cup Milk

Combine ingredients and cook until thick. Add 1 cup Raisins, 1 cup Coconut, and 1 cup Nuts. Put on top of each layer.

Sunday Dinner (aka Lunch) at Hopewell

This is some of the food served today after services at Hopewell Baptist Church. I sampled REAL Southern food such as....

HOMINY

Homemade PEPPER SAUCE For the Greens

BUTTER BEANS

STRICKOLEAN

FRIED OKRA

SWEET POTATO PIE

STRAWBERRY CAKE

The buffets at Hopewell are incredible. These folks know how to cook!!

Mary Pearson's Sweet Potato Pound Cake

Sweet Potato Pound Cake

Ingredients:

1 cup Butter

2 cups Sugar

2-1/2 cups mashed cooked Sweet Potatoes

4 Eggs

3 cups Flour

1/4 tsp Salt

2 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Ground Nutmeg

1 tsp Ground Cinnamon

1 tsp Vanilla

1/2 cup Chopped Nuts

1/2 cup Flaked Coconut

Cream butter and sugar. Add potatoes and beat until mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Combine flour, salt, baking powder, baking soda, nutmeg and cinnamon; stir into creamed mixture. Add vanilla and mix well. Stir in nuts and coconut. Spoon mixture into greased 10" tube pan and bake at 350 degrees for one hour or until done. While the cake is still hot, spread with the following glaze:

Mix well grated rind of one orange, juice and grated rind of one lemon, and one box of powdered sugar, and spread on cake.

Enjoy!

Chocolate Bread Pudding

INGREDIENTS:

2 squares unsweetened chocolate
3 cups cold milk
3 eggs
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 1/2 cups bread cubes

Cut up the chocolate into the milk in a double boiler and heat, whisking often. When melted, whisk vigorously to blend. Combine the eggs, sugar and salt. Slowly add the chocolate mixture, whisking vigorously. Stir in the vanilla and then the bread. Spray a casserole dish wish Pam and pour the mixture into it. Let stand for about 1/2 hour to allow bread to soften. Preheat oven to 350 degrees. Place casserole dish in a shallow pan that has about an inch of hot water in it. Bake for 50 to 60 minutes. Serve warm or cold with whipped cream or ice cream. Store in the refrigerator.

By Lisa Waldorf

Lula Mac's Tomato Pie

Ingredients:

6 fresh ripe home grown tomatoes peeled * and sliced into 1/4 inch slices
¼ Vidalia onion very thinly sliced
½ box Boar’s head precooked bacon cut into small pieces
1 /4 pound Boar’s Head Canadian cheddar graded
2 cups Hellmann’s Real Mayonnaise
Piecrust (home made or store bought)
Salt and pepper

Put piecrust in pre headed oven until it sets up firm but isn’t done
Dry sliced peeled tomatoes on paper towel, salt and pepper
Line bottom of pre cooked piecrust with thinly sliced onion
Layer on tomato slices
Layer on bacon and cheese
Cover with Mayonnaise

Return to oven and cook until cheese is melted and mayonnaise is slightly brown.

* to peel tomatoes cut a small X on the bottom and place in boiling water for 1 min. Remove and place in ice water to cool. Skin slips easily off.

Jessie’s Crab Louis

Ingredients:
Fresh lump crabmeat (about 1 pound)
1 cup Hellman's mayonnaise
4 teaspoons chili sauce
1 tablespoon finely chopped green bell pepper
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon kosher salt
2 scallions, finely chopped
Worcestershire sauce, to taste
Tobasco sauce, to taste
Freshly ground pepper
1 hard-boiled egg
4 to 8 Bibb lettuce leaves, washed and dried
4 thick slices beefsteak tomatoes
1 ripe avocado, seeded, peeled, and quartered lengthwise

Pick through the crab and discard any bits of shell or hard cartilage. Try to leave the lumps as intact as possible. Put the meat in a large bowl.

In a medium bowl, whisk together the mayonnaise, chili sauce, bell pepper, lemon juice, 1/2-teaspoon salt, scallion, a couple dashes Worcestershire, and hot sauce. Season the dressing with pepper to taste.

Put the hard-boiled egg in a fine sieve set over a bowl. Using the back of a spoon, rub the egg through mesh to make a fine textured garnish. Set aside.

Divide the lettuce leaves among 4 plates. Top each with a tomato slice, and season with salt and pepper to taste. Place an avocado quarter across each tomato slice and top with 1/4 of the crab mixture. Spoon some of the dressing over the crab and sprinkle each salad with some of the egg. Serve and pass the remaining dressing at the table.

Brunhilda’s Fried Green Tomatoes

Ingredients:
1 cup stone-ground cornmeal
1 cup all-purpose flour
1 tablespoon garlic powder
Pinch cayenne
1 1/2 cups buttermilk
Kosher salt and freshly ground black pepper
4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
1/2 cup vegetable oil


In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together.
Pour the buttermilk into a separate bowl and season with salt and pepper.
Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
Fry in a cast iron skillet until golden brown. Season with salt and pepper.

Jimbo’s Pine Bark Stew

This is a spicy 18th century stew known through Georgia and the Carolinas.

Ingredients:

5 slices bacon, cut into 1 inch pieces
2 cups diced potatoes
1 ½ cup chopped onion
4 cups hot water
4 pounds whole fresh water fish (such as bass, perch, bream) pan dressed or 2 pounds fish fillets
Salt and Pepper
1 pound chopped fresh or 16 ounces of canned tomatoes
1 ½ Tablespoons Tabasco sauce (or less)
1 Tablespoons fresh thyme leaves or 1 teaspoon dried.


In a large heavy pot, cook bacon over medium heat until crisp.  Add potatoes and onion and cook 5 min until onion is tender. Add Water and bring to a boil. Season fish with salt and pepper and place in pot.  Reduce heat to simmer for 10 minutes. Add remaining ingredients, simmer for an additional 5 or 10 minutes until fish is flakes easily.

Serves 6

Day's Tamater Pie

Mr. Charles Day, the barber on Hopewell, asked if I had ever had a Tamater pie. In Southern, that means Tomato Pie. (My Milton Cowboy friend taught me that, honestly I didn't know until he did.)

First make a pie crust. Or you can buy the "giggling dough boy" kind of butter biscuits (do not use the flaky kind) and use about 5 of them and press into a 9-10 inch pie pan.

Then take some homegrown tomatoes and peel the skin,  slice and distribute them evenly over the crust. Over that, add some sliced onion and then green bell pepper (also fresh from the garden). There are no exact measurements, you just eyeball it. But leave enough space for the cheese topping.

Mr. Day's favorite topping is Sharp Cheddar. But you can grate about one cup of whatever cheese you like best and mix with 1/2 cup of mayonnaise. Spread cheese mixture over the top of the pie.

A nice touch is sprinkled bacon bits on the top. Or olives. Mr. Day told says that whatever you like on pizza, you can put in this pie.

Bake at 350 degrees for 30 minutes until bubbly.

Heirloom Tomatoes with Goat Cheese

No salad screams “summer” louder than this one. The combination of tomatoes with freshly chopped herbs is a testament to a philosophy of simple recipes executed with the best possible ingredients. Heirloom tomatoes are grown from non-hybrid, open-pollinated seeds, and are the varieties that have been passed down through the generations by farmers and gardeners around the world. They are far superior to the red-colored tennis balls available in most grocery stores. If you cannot find heirloom tomatoes, use a ripe tomato from your garden, a good produce market, or a farmers’ market. Be sure to look for a regional goat cheese and support your local farmer. Other cheeses to consider for this recipe include briny cubes of feta or mild, creamy fresh mozzarella.

Ingredients:
11/2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons canola oil
Coarse salt and freshly ground black pepper
2 pounds mixed heirloom tomatoes, cored and cut into 1/2-inch wedges
1/4 cup chopped mixed fresh herbs such as basil, parsley, and chives
4 to 6 ounces fresh goat cheese, crumbled
1/4 cup microgreens, such as basil, arugula, or beet (optional)

Directions:
To make the dressing, whisk the vinegar and mustard together in a large bowl. Add the oils in a low steady stream, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper. Add the tomato wedges and gently toss to coat. Add the herbs and goat cheese and toss to coat. Taste and adjust for seasoning with salt and pepper. Divide among chilled serving plates. Top with the greens. Serve immediately. Serves 4-6

Virginia Willis of Virginia Willis Culinary Productions

As Printed by Georgia Organics

Divinity

2 cups Sugar

1/2 cup Hot Water

1/2 cup Corn Syrup

1/4 tsp. Vanilla

2 Egg Whites

1/2 cup Nuts

1/8 tsp. salt

Boil sugar, water, and syrup until a hard ball is formed in cold water. Beat egg white until stiff and dry. Add salt to the egg whites. Ass the hot syrup mixture slowly to the egg white and beat until stiff. Add flavoring and nuts and drop by tablespoonfuls onto wax paper.

-from A Book of Old County Milton Recipes, Alpharetta Historical Society

Patsy Carter's Tomato Pie

1 pie shell, cooked as directed. Slice tomatoes (3 medium) and place in shell with salt, pepper and fresh basil. Mix equal parts of sour cream and mayonnaise and spread to the edge (3/4 to 1 cup). Sprinkle with grated cheddar or parmesan. Bake at 350 until bubbly.

CREAMED CORN, Easy Southern Style

6 medium ears fresh corn
½ c. butter
¼ c water
1 tsp. sugar
½ c. half & half
2 tsp. cornstarch
salt & pepper to taste

Cut corn from cob (about halfway down the kernel), then scrape well. (You could do this the day before and store covered in the fridge.) Place butter in micro-proof casserole dish and microwave until melted. Stir in corn, water and sugar. Cover tightly with plastic and micro HI 3 min. In the meantime, put the cornstarch into the half & half so it will begin dissolving, stir frequently. Stir the corn and give dish ½ turn. Cover again and micro HI 5-7 min. Then stir the half & half mixture into the corn, cover and micro HI 2-3 minutes. Stir well, adding salt & pepper to taste.
This recipe is about 6 servings. If increasing amounts/servings, increase cooking time accordingly. I like combining yellow and white corn for this. Everyone loves this dish.
Really good with fried catfish [if ya can catch one]

Summer Squash Sandwiches

Ingredients:
2 medium summer squash Salt and freshly ground black pepper
Flour
1 egg beaten with
1 cup milk
Olive Oil
12 slices whole-wheat bread, toasted
Mayonnaise Hellman's of course
1 large Vidalia onion, thinly sliced
6 slices ham, fried

Slice squash into 1/4-inch rounds. Let stand until moisture forms on sides. Salt and pepper both sides. Dip in flour, then egg/milk mixture, then in flour again. In a deep frying pan or pot, heat about 2 inches of oil over medium heat. Fry squash until lightly browned on both sides. Drain well on paper towels. Spread toast with mayonnaise and make sandwiches with squash, onions and ham.

Scalloped Potatoes

Ingredients:
1 teaspoon unsalted butter 2 tablespoons olive oil
6 ounces pancetta or bacon, cut into 3/4 inch pieces
2 large yellow onions, peeled and thinly sliced Salt
Freshly ground black pepper
3 teaspoons minced garlic 2 pounds all purpose potatoes, like white rose or long whites, peeled and cut into 1/4-inch thick slices
1 cup grated Gruyere, or Swiss cheese
2 cups heavy cream or half-and-half

Preheat the oven to 375 degrees F. Butter a 2-quart baking dish and set aside. In a large skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring, until golden brown, about 4 minutes. Add the onions and season with salt and pepper and cook, stirring, until the onions begin to caramelize, about 20 minutes. Add the and garlic and cook 1 minute. Spread a layer of potatoes in the bottom of the prepared dish, slightly overlapping the slices. Season with salt, and top with a layer of the onions followed by more potatoes and onions. Repeat with remaining ingredients. Add the cream, top with cheese and cover with foil. Roast until nearly all the liquid has been absorbed, about 1 hour to 1 hour and 15 minutes. Remove the foil and continue baking until golden brown and bubbly, an additional 15 to 20 minutes. Remove from the oven and let sit for 10 minutes before serving. Tip Its good to place a pan under baking dish incase it boils over in the oven.

-Milton Cowboy

Sink Sandwich

2 slices White Bread
1 table spoon Hellmans Mayo
1 large slice Vidalia onion
1 large slice fresh tomato
Salt and pepper

Smear both slices on white bread with mayo
stack on onion and tomato
salt a pepper
Mash together sandwich
Eat over the sink as tomato juices run down you arm into the sink.

Serves 1

-Submitted by Milton Cowboy

Nanelle's Grand Manier BlackBerry Cobbler

Ingredients:
2 cups flour
1/2 teaspoon salt
1 1/2 teaspoon sugar
1 cup vegetable shortening 1/2 cup ice water
6 cups fresh blackberries 2 cups sugar
1/4 cup Grand Marnier
2 tablespoons flour
1 stick unsalted butter, cut into 1-inch cubes
2 scoops vanilla bean ice cream
Fresh mint sprigs
Powdered sugar in shaker

Preheat the oven to 350 degrees. In a mixing bowl, combine the flour, salt, and sugar. Cut in the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time and work the dough until you have a smooth ball. Wrap the dough tightly and refrigerate for 30 minutes. Remove from the refrigerator and place on a lightly floured surface. Roll the dough out until the dough is 1/8-inch thick. Divide the rolled dough in half. Place half the dough in an 9 by 9 by 2-inch square baking pan. Reserve the other half for the top of the cobbler. In a mixing bowl, toss the blackberries with the sugar, Grand Marnier, and flour. Pour the tossed blackberries into the prepared pan. Top the blackberries with the cubed butter. Lay the reserved crust over the blackberries, tucking the edges down into the pan. Bake for 30 to 35 minutes or until the crust is golden brown. Remove from the oven and allow to cool. Place a serving of the cobbler in a shallow bowl and serve with vanilla ice cream. Garnish with mint and powdered sugar.

Jim Bell's Strawberries Romanoff

The berries should chill for some time, so prepare the berries 2 to 4 hours before serving.
INGREDIENTS:
• 3 to 4 cups strawberries
• 1/4 cup sugar
• 1 cup heavy cream
• 1 cup good quality vanilla ice cream
• 3 to 4 tablespoons Cointreau, or orange juice
PREPARATION:
Wash and hull strawberries; halve large berries. Sprinkle with the sugar and chill thoroughly in refrigerator. Just before serving, beat cream until stiff. Beat ice cream until fluffy; fold ice cream into whipped cream.

Add Cointreau, blending until smooth. Arrange strawberries in serving dishes and spoon cream mixture over them. Or, save a few berries for garnish and combine cream mixture with remaining berries. Serve with a garnish of strawberry slices and mint, if desired.
Serves 6

Paula Deen's Chicken Divan

Ingredients:
2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted

Preheat oven to 350 degrees F.
Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

Bake for about 30 to 45 minutes.

Cook's Note: Try topping with Cheddar or Gruyere cheese.

Red Eye Gravy

Ingredients:

Grease from fried salt cured Ham

Strong Coffee or Water

After frying ham, remove ham from pan and pour grease into small bowl.  Pour a third cup coffee or water into hot pan. Serve gravy over grits or biscuits.

Hazel White's Pound Cake

Click on Photo to Enlarge

Betty Buice’s Friendship Cake

Ingredients:

1 pt. starter
1 - 16 oz can lite sliced peaches ,
cut into tidbits
1 - 20 oz can pineapple tidbits
3 - 6 oz jars maraschino cherries
7 1/2 cups sugar
2 box butter golden or yellow cake mix
2 box instant vanilla pudding mix
8 eggs
1 1/3 cup Wesson cooking oil
2 cup raisins, optional
2 cup walnuts, optional
2 cup pecans, optional
2 cup coconut, optional

Day One: Pour starter into glass gallon jar. Add can of peaches and juice. Add 2 1/2 cups sugar and stir. Cover loosely with paper towel or cloth. Keep at room temperature. Stir every day for 10 days. Sugar may take several days to dissolve. Don’t cover air tight.

Day 10: Add pineapple tidbits and juice. Add 2 1/2 cups sugar. Continue stirring daily for 10 more days, your starter has changed color and will foam when stirred.

Day 20: Add 3 jars cherries, drained, and cut each cherry in half. Add 2 1/2 cups sugar and stir for te next 10 days. The cherries will give your starter back its pinkish color.

Day 31: You will bake your cakes. Preheat oven to 300 degrees. Grease and flour 2 tube bundt pans or 10 small loaf pans. Drain fruit in a bowl, saving juice. Pour joice into 3 or 4 pint jars. Mix cakes one at a time. Pour 1 bix cake mix, i box instant udding mix, 4 eggs, half of the fruit, 2/3 cups oil into bowl. Stir until well mixed. Add 1 cup each of raisins, walnuts, pecans and coconut. Pour into one of the large pans or five of the small pans. Bake 60 to 90 minutes or until a straw inserted comes out clean. Repeat for second cake. Bake one at a time.

Note: The three or four pints of juice are the starts. Keep 1 and share the others. Never refrigerate the start and use within 3 or 4 days after the fruit is drained. Cake may be frozen.