This week I tried to select recipes for a good complete southern dinner.
These are some of my favorites for a lazy Sunday afternoon dinner. I like
Sundays because you can eat a big meal and then just kick back and relax
and eat as much as you want.
I hope you will try this dinner and enjoy it ........pretend you are in
Georgia....LOL
Batter-Fried Chicken
1 fryer (3 lbs. and cut up)
2 Cups Flour
2 Tsp Baking Powder
2 Tsp Salt
1/4 Tsp Pepper
2 eggs
3/4 Cup Milk
1 1/2 Tablespoons Salad Oil
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Dredge the chicken with 1/2 cup of flour. Sift the baking powder, salt,
pepper and the remaining flour together into a bowl. Combine the eggs, milk
and oil and beat with a rotary beater until blended, then add to the flour
mixture. Beat until smooth. Dip the chicken into the batter, coating evenly.
Fry in deep hot fat until golden brown.
4 servings |
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Collards
As there is no cut and dried recipe for preparing collards, I will briefly
tell you how I prepare mine. First you start with an iron pot with a lid.
IT MUST BE AN IRON POT. They have a much better taste and flavor when
prepared in iron.
First, I slice about 8 oz. hog jowl and brown it in the pot. I trim the tough
rind from the edges and break the jowl into pieces. You may opt to just put
some pieces in the pot and boil it when you do your collards. I clean the
collard leaves very well and cut the tough stems as far down the middle as
I can. I slice up the collard leaves in strips about 1/2 inch wide in the
pot. Add just enough water so that you can barely see it come to the edge
of the top of the collards*. Cook collards until tender and season with salt
and pepper to taste.
*NOTE: You may have to put in collards a few at the time and place the lid
on top until they wilt down and then add more......of course depending on
the size of your iron pot
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Past Recipes are stored in the
Pantry!
and Granny probably has a funny story for you.
FRIED GREEN TOMATOES
4 medium Green Tomatoes
salt and pepper to taste
3/4 cup flour
3/4 cup cornmeal
shortening
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Slice the tomatoes in 1/2 inch slices. Sprinkle slices with salt and
pepper. Mix flour and cornmeal. Dredge with cornmeal and flour mixture. Brown
on both sides in hot shortening in heavy skillet. (preferably an iron skillet)
4 servings |
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BEETS WITH HONEY SAUCE
2 TBSP melted butter
2 TBSP Flour
1 TBSP Honey
2 TBSP Light Brown Sugar
2 Teasp Lemon Juice
3 Cups cooked or canned beets (if canned, drain)
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Melt the butter in a saucepan and blend in flour. Add remaining ingredients
except beets and simmer until thickened and clear. Add the beets and heat
thoroughly. |
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EGG CUSTARD PIE
5 eggs
2 Cups Sugar
1 quart milk
1 Tsp Vanilla
1 Tsp Nutmeg
1 Tsp Flour
1 unbaked pie shells
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Beat the eggs and add the sugar, mixing thoroughly. Add the milk, vanilla,
nutmeg and flour and blend well. Pour into the pie shells. Bake at 375 degrees
for 25 to 30 minutes or until custard is set. |
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I hope you will enjoy these recipes. As I have told you before, should
you be looking for a special or "forgotten" recipe, please let me know and
I will join the search with you.
