Bewitchin' in the Kitchen

Freezing Corn

My sweet, little victory garden is producing zukes, cukes, watermelon, broccoli, cabbage, bell pepper, squash, and tomatoes. What I didn't grow this year is corn. Our Amish neighbors south of here, near Etheridge, Tennessee, have grown delicious corn and sell it for $2 a dozen ears. With a deal like that, why spend the time, space, and sweat growing your own?

 
A neighbor and friend Michael brought me a dozen ears on Monday. I don't know when I'll get around to eating that much corn, so thought it best to freeze it. You can freeze corn without blanching it, but you run the risk of ruining the sweetness that breaks down when the corn gets cold.

 

The best way to freeze corn on the cob is to blanch it in a large pot of boiling water.

First, shuck the corn. Remove any little critters hiding inside. Cut off any cob spoiled by said critters.

 

Reserve husks for compost heap.

 

Bring the water to a rolling boil, plink the corn in the water, cover the pot, and begin timing immediately.

 

 Small ears (between 1-1/4 and 1-1/2 inches in diameter) should be blanched for 8 minutes and cooled in ice water for 16 minutes. Medium to large ears should be blanched for 11 minutes and cooled in ice water for 22 minutes. If you don't blanch the corn long enough, you are likely to have off-flavors when you get around to eating it.

 
You can use the same blanching water two or three times. Replace water that has boiled off, and change the water if it becomes cloudy.

 
Once cool, drain the corn thoroughly. Please note, and this is important:  Extra water will form ice crystals in the frozen corn, causing damage to the kernels. Once the corn is dry, place in gallon-sized freezer bags and freeze for up to 10 months.

Freezing Tomatoes

Like freezing corn, tomatoes will lose some of their sweetness. Never store them in the refrigerator for this reason. However, if you are like me the vines are popping with every size and color of tomato and the neighbors are running for fear you are bringing them more. So what do you do? Freeze them.

I remember at one time freezing wasn't recommended without first making a sauce or paste, but the folks over at Grit Magazine say differently. Do you subscribe to Grit? I highly recommend it!

From the folks at Grit...

Tomatoes are easy to freeze. They can be frozen in many forms, depending on your intended usage. One thing to remember: their skins will become tough after freezing, so in most cases you will want to remove the skins before using the ‘maters in your cooking. You can do this easily before freezing by popping the tomato into boiling water for just 45 seconds to a minute, depending on size, fish it out and ease it into a bowl of ice water for 5-10 minutes. This will cause the skin to split and it will peel off easily; just peel it with your fingers like peeling a grape. You can then chop it into cubes, dice it, or puree it before freezing. You can freeze them whole if you like, but they take up a lot of room in the freezer this way. If you will be cutting the tomatoes into wedges, you may want to wait to remove the skins; when they thaw out the skins will slip right off. No need to fuss with blanching and icing now.

First, take a friend or two with you to the garden and gather yourself a mess of tomatoes and bring them to the kitchen.  Pull out a very sharp knife, cutting board and a cookie sheet. The nice thing about freezing is that they can be done in small batches with a minimum of fuss and equipment. 

Wash the tomatoes and remove the stem. I always leave the stem-stump on the tomato until we use it to prevent the stem scar from absorbing impurities from the air and while washing. When washing them, do not dump a load onto a sink full of water, again, the stem scar works like a sponge and will pull some of the dirty water into the tomato while it’s soaking. Don’t use soap. What is recommended to use is a solution of four parts water to one part vinegar. This “vegetable wash” can be used on most of your produce to kill the majority of the bacteria on the skin and greatly extend storage time of the fresh tomato on your counter or in the fridge. We do not refrigerate fresh tomatoes because it changes their flavor. Most store bought tomatoes have no flavor, so it doesn’t matter.

I quarter each tomato by cutting it once along the core line, cutting out the stem scar area, then cutting across the diameter of the tomato instead of lengthwise. This exposes all of the chambers where the seedy-goop is hiding, making it easy to remove.

 

This stuff does not freeze well and adds little to the nutritional value. The “meat” of the tomato is what you’re after. If you want to be especially frugal, clean the tomatoes over a colander sitting in a bowl. This will strain out the seeds and let the juice through to the bowl. You can put the juice in a jar and refrigerate it for use in cooking or making energy drinks. Dispose of the seeds carefully… if you compost them you’ll have bazillions of baby tomato plants popping up in your compost in no time.  

HINT:If you’re a seed-saver, spread the seeds on paper towels to dry, roll up the paper towels and store them in an air tight canister in a cool place for next year. To plant, just tear the paper towels into chunks with two or three seeds stuck to each and plant them in starter pots – paper and all. When they come up, thin them by removing the weaker seedlings. 

Do not *wash* the seeds out of the chambers, you want the tomato to be as dry as you can get it before freezing so excess ice does not form on its surface. 

Lay the wedges skin down on a cookie sheet and slide it in the freezer for a couple of hours. Once they are frozen firmly, transfer them quickly to a zip-lock freezer bag, remove as much air as possible (one of those vacuum food preservation systems would be nice) and set the bag in your deep freeze for long term storage. 

Done this way, the tomatoes don't freeze into one solid clump; you can open the bag and take out what you need as you need it. You may have to smack it around a little after extended time in the freezer, but the tomato wedges will break apart. If you tossed them into a bag as you cut them, then into the freezer they will freeze together requiring you to thaw the whole bag to use any of it. 

When freezing tomatoes in a “wet” form (chopped or pureed) bag them in sizes appropriate to your typical use. If you will be using a gallon of tomatoes each time you make soup, stew or casseroles, then by all means use the gallon bags. If smaller portions are more appropriate, use quart or pint bags to reduce storage hassles and waste after thawing.

Zucchini Fritters

 
The first time I even heard of a zucchini was at my friend Lee's house when we were 10. Her dad had a big garden in the back yard, and he had fried up some zucchini fritters to go with dinner, with zucchini he grew in the garden.

Mr. Dean was always introducing us to new and exotic culinary treats. They seem ordinary today when everyone is a foodie, but back in the mid-1970s, Mexican food was hardly thought of, let alone available. One of his culinary treats was Nachos. Except in the mid-1970s it didn't occur to us to melt the cheese and pour it over the chips. Lee and I would lay out individual tortilla chips on her mother's cookie sheet, place a piece of cheese on each one and a piece of bell pepper on top of the cheese, and run it under the broiler until the cheese was melted. Yum!!!

If we were being very adventurous, we'd use goat cheese. Mr. Dean always had a variety of cheeses in the fridge.

It never occurred to me to ask Mr. Dean for his fritter recipe and I regret I don't have it to share with you today. It seems to me he may have dusted it with a little powdered sugar, but he may have done that just to get us girls to try it. Anyway, when I ran across this recipe from Rufus' Food and Spirits Guide it reminded me of Mr. Dean, his fritters, and the great times we used to have hanging out at their home on Brookside Drive.

If you have any zucchini coming in, I highly recommend Zucchini Fritters.

 

 

Zucchini Fritters

• 5 cups shredded zucchini
• 1 red onion diced fine
• 1-2 jalapenos diced fine
• 2 tsp kosher salt
• 7 tbsp flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/3 cup buttermilk
• 1/4 cup grated Romano
• Salt/pepper

Place shredded zucchini in colander, over a bowl and sprinkle with one teaspoon salt. Wait 30 minutes stirring occasionally and pressing out the water. Put zucchini in dish towel, roll up and ring out any excess water remaining. Mix flour, one teaspoon salt, baking powder and baking soda. Add zucchini, pepper, onion and cheese. Mix well. Slowly add buttermilk until mixture forms a thick batter. Season with salt and pepper. Heat three tablespoons olive oil in large frying pan. Take 1/2 cup scoops of fritter batter and place in pan. Flatten out like a pancake and cook over medium heat until browned and cooked, six minutes a side. Replenish oil as needed and be careful to keep the fritters from sticking. Serve hot sprinkled with powdered sugar or with a dipping sauce.

Notes: If you don’t have buttermilk, you can put a third of a tablespoon of lemon juice or vinegar in your measuring cup and fill it the rest of the way to the 1/3 cup mark with regular milk. Let stand for five minutes before using.

Zucchini Casserole

I can't explain it, but think it may have something to do with painting en plein air or feeling a bit Monet or Van Gogh, or maybe just seeing the movie "Midnight in Paris" but lately I'm attracted to everything French. My new journal has an image of the Eiffle Tower on the cover. I want to find a class to learn to speak French. I've bought more books than I care to count on "being french." I dream of visiting Paris.

And before you go thinking the South has nothing to do with France, I ask you to reread your copy of Gone with the Wind. Katie Scarlett O'Hara may have been named after her Irish paternal grandmother, however her maternal grandmother was Solange Prudhomme Robillard from France. (Now, there is a prequel screaming to be written!) The south is chocked full of western European descendants and influence.

I found a recipe I wanted to try and being absolutely delicious had to share it here. And it's french, of course.

This recipe is a typical hearty Provençal vegetable gratin called Zucchini Tian. Try getting your husband or your kids to eat that! I like it because it mimick's my own squash casserole recipe and uses up the last remaining zucchini from the garden.

  
Zucchini Tian

Ingredients

• 3 tablespoons olive oil
• 1 - 2 medium onions, chopped
• 2 to 3 large garlic cloves, minced
• 2 pounds zucchini, diced
• Salt and freshly ground pepper, to taste
• 2 teaspoons fresh thyme leaves, or 1 teaspoon crumbled dried thyme
• 1/2 cup Arborio rice, cooked
• 2 eggs
• 4 ounces cheese, grated  (Gruyere preferred, but is $1.50 oz., so you may want to use swiss or white cheddar)
• 1/4 cup breadcrumbs

 

Instructions

1. Preheat the oven to 375ºF.
2. Spray a 2-quart casserole dish with non-stick cooking spray.
3. Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook until translucent and add garlic.
4. Add the zucchini and cook, stirring often, until the squash is translucent but not mushy, 5 to 10 minutes.
5. Season generously with salt and pepper.
6. Stir in the thyme and rice, and remove from the heat.
7. Beat the eggs in a large bowl. Beat in 1/2 teaspoon salt and the cheese. Stir in a small amount of the zucchini mixture and and stir to warm up the eggs without curdling. Gradually add more zucchini mixture and combine well.
8. Scrape into the gratin dish. Sprinkle with more grated cheese, if desided.
9. Sprinkle wiht the breadcrumbs over the top. And drizzle on the remaining tablespoon of olive oil.
10. Bake 40 to 45 minutes, or until the top is browned and the gratin is sizzling.
11. Remove from the heat and allow to sit for at least 10 minutes before serving hot.

 
 
 
 

 
 
 
 
Pretty Tasty!!!

Hoppin' John

Thinking ahead to New Year's Day, tonight I practiced making a Black-eye Peas recipe called Hoppin John. It's one of the oldest "southern recipes" around, being referenced in the 1847 The Carolina Housewife by Sarah Rutledge.

It's customary to serve black-eye peas on New Years for good luck. I think the peas are supposed to represent coins. Served with greens, which represent money and cornbread which represents gold. Tonight I didn't have greens or cornbread, but did have the ingredients for Hoppin' John. Yum!

There are as many ways to make Hoppin John as there are cooks, but the basic recipe includes Black-eye peas, pork, onion and rice.

Hoppin John

Ingredients

• 6 link sausages, cooked and diced
• 1/2 pork kielbasa, diced
• 12 oz bag chopped frozen onion, celery, green and red peppers
• 2 carrots, cleaned and diced
• 1 Tbsp minced garlic
• 1 tsp cajon seasoning
• 1 cup rice, uncooked
• 1 1/2 cups chicken broth
• 16 oz frozen black-eye peas
• salt, pepper, Tabasco to taste

 

Preparation

Preheat oven to 350*

In a deep pan or skillet, saute pork until fully cooked. 

Without draining fat, add vegetables (except peas) and garlic. Cook until veggies are almost tender, about 10 minutes.

Add seasoning and rice. Stir. Add chicken broth and bring to a simmer.

Lower heat and cover pot. Cook for 15 minutes.

Add peas. Mix. Pour into a 2-quart baking dish. Cover with foil and bake for 30 minutes.

Salt and Pepper to taste. Let guests add as much or as little Tabasco as they like.

Variations include adding diced tomatoes to the recipe or topping with chopped green onion.  I've even seen some recipes call for adding boiled, peeled shrimp on the side. Yum!

Although I like to eat my Hoppin' John with a fork, some recipes are for a more soupy version to be consumed with a spoon. However you make your version, there is no wrong way to enjoy New Year's Hoppin John!

Fried Asparagus with Creole Mustard Sauce

 
Super Bowl Sunday was like no other this year. No dog in the hunt, no party to attend, no wings or chip and dip, or other game day finger foods to prepare. Instead my parents asked if they could come over and watch the game, and my brother had to pick up his wife from the airport and they stopped by on their way home. So it was just the family, and not even all the family. Just a small, informal gathering. So what to prepare???

Dad decided he wanted to roast some pork tenderloin and serve it on biscuits. If you've never prepared pork tenderloin, it is very easy and very delicious. We all prefer it on the grill, but with the weather cold and drizzly, roasting in the oven yeilds almost as delicious a meal as the grill and you get to stay warm and dry and catch a few of the pre-game activities. ( Wrap tenderloin in foil, season to taste and roast in a 400* oven for 30+ minutes until the temp of the meat reaches 155*. Allow it to rest 5-10 minutes before serving... just long enough to make the Whomp biscuits.)

The recipe I wanted to try would go well with tenderloin, so we had a plan.

Fried Asparagus with Creole Mustard Sauce

• 1 pound fresh asparagus
• 1 cup all purpose flour
• 1 cup whole buttermilk
• 1 egg
• 1 Tablespoon Tabasco Sauce
• 1 1/2 cup cornmeal
• 2 Tablespoons Cajun Seasoning
• Veggie or Peanut oil for frying

Snap off the tough ends of the asparagus. Rinse well with water and leave damp. Place flour in a shallow dish and dredge damp asparagus in the flour to coat. Make sure your dish is big enough to accommodate the asparagus without bending... just makes the whole process go more smoothly.

In a shallow dish whisk together buttermilk, egg, and hot sauce. If you don't have buttermilk, use sweet milk but add a Tablespoon of vinegar.

In another shallow dish combine cornmeal and Cajun seasoning.

Dip the asparagus in the flour mixture, then the egg mixture, then the corn meal mixture and then fry in about 2 inches of hot oil in a Dutch oven heated to 365*. Fry until asparagus is golden brown, about 5 minutes.

Remove asparagus from hot oil and drain on paper towels.

Serve hot. Goes well with Creole Mustard Sauce, but not required. This dish is good all by itself!

 

Creole Mustard Sauce

• 1 cup sour cream
• 3 Tablespoons Creole mustard
• 2 teaspoons dry ranch dressing mix
• Squeeze or two of fresh lemon juice
• 1/2 teaspoon Creole Seasoning
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder

In a small bowl combine ingredients and whisk until smooth.

 And don't forget dessert!

 

Mashed Potatoes with Mushroom Gravy

To celebrate St. Patty's Day I made some wholesome, stick-to-your-ribs Mashed Potatoes with Mushroom Gravy. Now if I could only get my Momma's recipe for corned beef and cabbage! Yum-O!

Ingredients

• 2  pounds potatoes or so
• 1 cup cream, or to taste
• 1/4  cup  butter, or to taste
• 1/4  cup  plain yogurt
• 1/2  teaspoon  sea salt, or to taste
• 1/4  teaspoon  ground black pepper, or to taste
• 3/4  cup  thinly sliced green onion or 1/3 cup snipped fresh chives, or to taste
• 3  tablespoons  butter, or to taste
• 1/4  cup  finely chopped onion, or to taste
• 2  cloves  garlic, minced, or to taste
• 1  pound  fresh mushrooms, stemmed and sliced, or to taste
• 1  cup  beef broth, or to taste
• 2  tablespoons  snipped fresh tarragon, or to taste
• 1/4  teaspoon  sea salt, or to taste
• 1/4  teaspoon  ground black pepper, or to taste
• 2  tablespoons  whipping cream, or to taste

Directions

Peel and quarter potatoes.

In a covered large saucepan, cook potatoes for 20 to 25 minutes or until tender in enough boiling, lightly salted water to cover; drain.

Mash with a potato masher or ricer or beat with an electric mixer on low speed.

Add 1/3 cup of the cream and 1/4 cup butter, stiring until nearly smooth. Stir in yogurt, the 1/2 teaspoon sea salt and 1/4 teaspoon pepper.

If necessary, gradually mash in more cream to make mixture light and fluffy, but reserve 2 T for gravy.

Stir in chopped green onion.

For mushroom gravy, in a medium saucepan, heat the 3 tablespoons butter over medium heat.

Add onion and garlic; cook and stir for 1 minute.

 

Add mushrooms; cook just until mushrooms are tender, stirring occasionally.

Stir in broth, tarragon, 1/4 teaspoon sea salt, and 1/4 teaspoon pepper. Cook about 3 minutes or until mushrooms are tender, stirring occasionally.

Stir in whipping cream. Simmer, uncovered, for 2 minutes more.

To serve, spoon mashed potatoes into a serving bowl. Make a depression in the center; spoon mushroom gravy over potatoes.

Makes 8 servings.

 

Pineapple Cheese Crumble

Ingredients

• 2 (20 oz) cans pineapple chunks, mostly drained
• 1/3 cup sugar
• 3 tablespoons flour
• 1 cup sharp cheddar cheese, shredded

Topping

• 1 stick butter, melted
• 1 sleeve Ritz crackers, crushed

 

To Prepare:

Preheat the oven to 350 degrees.

Drain the pineapple of most of it's juice, to taste.

Add sugar, flour, and cheese. Mix and pour into greased casserole dish.

In a separate bowl, melt butter in the microwave and add a sleeve of crushed Ritz Crackers. Mix well and spoon on top of casserole.

Heat through, about 25 minutes uncovered.

Smoked Tomato Grit Fritters

INGREDIENTS:
1 pound grits (Not instant, but any brand is fine)
2 1/2 cups water
1/2 ounce kosher salt
1/2 pound butter
1/4 pound Manchego cheese or a mild Reggiano
1 cup All-purpose flour
1/4 pound Smoked plum tomatoes (chopped and squeezed of excess water)
Panko, Japanese-style bread crumbs
Canola oil

INSTRUCTIONS:
Bring water and salt to a hard boil.

Add the butter and grits. Whisk grits over med-high heat until butter is melted and completely incorporated (about five minutes). Remove from heat. Cover grits with a tight-fitting lid and allow to steep for 20-30 minutes. Uncover, and stir in cheese until cheese is melted. Stir in flour. Allow to cool and then fold in chopped tomatoes.

Portion fritters to desired size and bread with the crumbs.

Fry on medium heat untIl golden brown (about 2 minutes per side).

Carrot Souffle

Autumn in middle Tennessee is breathtakingly beautiful. Recently I drove over to Bell Buckle, Tennessee, to enjoy the scenery and go antiques shopping.

Bell Buckle is a charming little town next to a railroad track that was a bustling center of commerce a century ago. Today it is the home of Webb School and the ideal destination for those seeking a scenic drive, an afternoon of moseying through antiques stores, and delicious country supper with live bluegrass entertainment.

A stop at the Bell Buckle Cafe proved a wise choice for lunch. One item on the menu I had never tried before, Carrot Souffle. It was delicious and sweet enough to serve for dessert. Couldn't keep my tongue from slappin' my eyebrows!

Loved it!

Carrot Souffle

Ingredients:

• 1 1/2 cups butter, plus more for baking dishes
• 3 pounds carrots, peeled and sliced
• Salt
• 1 1/2 cups sugar
• 6 large eggs
• 1/2 cup all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon ground cinnamon 

 

Preheat the oven to 350 degrees F. Lightly butter 2 (1 1/2-quart) baking dishes. 

Bring a large pot of salted water to a boil over medium heat. Add the carrots and cook until tender. Drain and set aside. 

In food processor, add the sugar and eggs and pulse to combine. Add the flour, baking powder, cinnamon and butter; pulse until smooth. Add the carrots and pulse to combine. Spoon the mixture into the prepared dishes and bake until set, about 1 hour.

Remove from the oven and serve immediately.

 

 

 

 

 

 

 

Click herefor original article,

Potato Salad

Ingredients (all estimates)

Pound or so of potatoes, boiled, peeled, cubed

Boiled eggs, chopped (I use a lot, 6 or so)

Dill pickle relish, to taste

Fried bacon, to taste 

Half cup or so of chopped celery

Half cup or so of chopped Vidalia onion

Tablespoon or so mustard (either yellow, dijon, or dry)

Cup or so of Hellman's mayonnaise (NEVER use a different brand... it matters)

Freshly ground pepper

Salt

Dash of tabasco

Paprika 

Directions

Put the potatoes in a large pot; add water just to cover and season with 1/4 teaspoon salt. Bring to a boil over medium-high heat and cook until tender. Drain and cool. Peel and cube.

Meanwhile, cook the bacon in a large iron skillet until crisp. Drain on paper towels and crumble.

In a large bowl, combine all your ingredients, either reserving some bacon to sprinkle on top or sprinkle the top with mild Paprika.

Serve chilled, warm or at room temperature. However, it tastes bests after the flavors have had time to marry overnight.

(Thank you to Kathy Chaney for the use of her photo of her potato salad. My waistline can't afford a batch in my refrigerator. I make this recipe for special occassions with lots of people outside my home with a rule that none can be brought back home. However, that is not a problem. In the history of the world, there has never been any leftover potato salad!)

Ok, you may have noticed I skipped the fried Okra and added fried Chicken instead. Still de-lish!

Fried okra:

• 1/2 cup fresh okra, sliced
• 1/2 cup buttermilk
• 1/2 cup cornmeal
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup olive oil

Risotto:

• 2 teaspoons olive oil
• 1/4 cup torn Swiss chard or Kale
• 4 cups chicken broth
• 2 tablespoons butter
• 1/4 cup chopped onion
• 1 cup rice
• 1/4 cup dry white wine (or more broth)
• 16-ounce butter beans, prepared 
• 1 tablespoon grated Parmesan cheese

For fried okra:

Preheat oven to 375°F.

Place okra in small bowl; pour buttermilk over. Let stand 15 minutes. Drain off buttermilk.

Place cornmeal in medium bowl. Mix in salt and pepper.

Add okra; toss to coat.

Heat oil in small saucepan over medium-high heat. Add okra; sauté until brown on all sides, about 4 minutes.

Transfer to baking sheet.

For risotto:
Heat oil in heavy dutch oven over medium heat. Add chard and toss until wilted and tender, about 3 minutes.

Add 1 tablespoon butter and onion; sauté until

soft but not brown, about 2 minutes.

 

 

 

 

 

 

 

 

 

 

Add rice; stir to coat well, about 3 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add wine; simmer until wine evaporates, stirring constantly, about 1 minute.

 

 

 

 

 

 

 

 

 

 

 

 

Add 1 cup broth. Simmer until absorbed, stirring almost constantly, about 2 minutes. Continue to add broth, 1/2 cup at a time, simmering until broth is absorbed each time and rice is creamy and just tender, stirring almost constantly, about 18 minutes longer. Mix in butter beans, 1 tablespoon Parmesan, and 1 tablespoon butter. Season risotto with salt and pepper.

Divide risotto among bowls; sprinkle with okra. Pass more Parmesan alongside.

 

The quintessential southern funeral food: Deviled Eggs. Why? They're delicious, nutritious, easy to make, inexpensive, a crowd pleaser, and they are a finger food as well as complimentary of other funeral foods.

 Susan's Deviled Eggs

•10 boiled eggs, peeled and halved

•1/4 cup sweet pickle relish, or so to taste

•1 Tablespoon dry mustard (French's prepared mustard will work in a bind)

•1/2 cup Hellmann's Real Mayonaisse

•Dash or 2 of Tabasco

•Salt and Pepper to taste

•Paprika or fried crisp bacon crumbs or both, for garnish

Why 10 eggs? Well, my egg plate (a plate with egg-shaped dimples specifically created for the presentation of Deviled Eggs) has 18 spaces. However, you'll inevitably need more yoke than white, which is good, because inevitably while peeling the eggs one will not peel pretty and have to be sacrificed for its yoke only.

Place 10 eggs in cool water and set on the stove. Turn up the heat until the eggs reach a rapid boil. Add a lid and remove from heat. Let eggs stand in hot water for 10-12 minutes. They will be perfectly boiled, but not rubbery.

Drain off hot water and rinse with cool water until they can be handled. Tap blunt end of egg on the edge of the sink, cracking the entire shell. There will be a space under the blunt end of the shell that will make removal of the shell easier and in one piece. Do not refrigerate an unpeeled egg. You will never be able to remove the shell without peeling to pieces the smooth surface of the egg underneath. Believe me, there is a science to this.

Cut eggs in half lengthwise, dumping cooked yokes into a zip-lock baggie. Place boiled egg whites on your egg plate. Add remaining ingredients to baggie, except for the chosen garnish. Seal the baggie, making sure to squeeze out any air. Now work the yokes and ingredients mashing them into a paste, snip off one small corner of the baggie, and pipe the paste into the cup of each boiled egg white.

Sprinkle with paprika or bacon crumbs or both.

If your egg plate is made with a relish dish in the center, fill this section with drained green olives stuffed with either blue cheese, almonds or a combination of the two, but never pimento. It's too passe.

Keep in mind presentation is everything. Although it is considerate to take food to the home of a grieving family in a container that need not be returned, for the reception the food must be presented in your finest dish. (Don't forget to bring a silver serving piece, if needed.) Don't worry about how you will get your egg plate returned, you'll simply take it with you when you leave. Every deviled egg will have been eaten and the plate empty. Guaranteed.

Pinto Beans

Ingredients:

1 pound dried pinto beans, sorted and washed and soaked over night in 6 cups water

3-4 cups water

1 large onion, chopped

4 to 8 ounces cooked ham, chopped

include hambone, too, if you have it

3 cloves garlic, minced

1 tablespoon salt

1 teaspoon pepper

Cover beans with water and soak overnight; drain. Fill bowl with water again and swirl to loosen any remaing dirt; drain again.

Place beans in a 5- or 6-quart slow cooker with water and remaining ingredients except salt and pepper. You may want to dice green pepper or even hot peppers, optional. If you choose to add diced tomatoes, wait until the last hour or so of cooking. Acid items added can toughen the beans if added too soon.

Cover cooker and cook on low setting for 9 to 11 hours, OR on high setting for 5-6 hours.

Stir a couple of times during cooking and add more water if necessary.

Season with salt and pepper right before serving. If you add the salt too early, it will toughen the beans. Consider other seasonings, too: cumin, chili powder, oregano, it's your beans.

Serve with cornbread, or over rice, or with ham and biscuits.

October Relish

1 medium head of cabbage

3 green peppers

3 medium onions

3 red peppers

3 carrots

3 Tablespoons salt

3 cups sugar

3 cups vinegar

1 Tablespoon white mustard seed

1 Tablespoon celery seed

Clean and grate vegetables with a food chopper. Add salt and let set 2 hours in the refrigerator. Press and drain liquid from the veggies and add remaining ingredients.

Mix well and store in a stone jar in a cool place.

**Although I've not made the variation myself, I did find this recipe with one addition, to add diced green tomatoes. We picked all our tomatoes with the threat of impending frost, so I should have tried them in this batch. However, Frank's Restaurant's slaw did not contain green tomatoes.

Baked Corn Pudding

 

In the recipe book Flaunting our Finest from Historic Franklin, we have Baked Corn Pudding that looks delicious. I’ve not made this one myself yet, so be forewarned.

 

4 Tablespoons butter

 

2 Tablespoons sugar

 

3 Tablespoons flour

 

2 teaspoons salt

 

2 cups whole milk

 

½ teaspoon pepper

 

4 well beaten eggs

 

2 ½ cups fresh corn, right off the cob with juices

 

Melt butter, add flour, mixing well. Add milk gradually and bring to a boil, stirring constantly.

 

Add corn, sugar, salt, and pepper. Remove from heat, add eggs and pour into a greased 3 quart casserole dish.

 

Bake at 350 degrees until firm, about 45 minutes.

 

Yield: 12 servings.

 

Variations: Add ¼ cup diced onion and ¼ cup green bell pepper.

Pineapple Cheese Casserole

3 cans pineapple chunks (15 ounce)

2 ½ cups shredded cheddar cheese

8 Tablespoons all-purpose flour

1 cup sugar Sleeve of Ritz crackers, crushed

½ cup melted butter 

Mix first 4 ingredients in a large bowl and transfer to baking dish greased with PAM. In second bowl mix Ritz crumbs with butter and spoon on top of pineapple-cheese mixture. Bake at 350 degrees for 30 minutes.

Garlic Cheese Grits

 

1 1/4 cups grits, uncooked

 

3 1/2 cups boiling water

 

1 roll garlic cheese (This is hard to find, but groceries stock it at Christmas. Buy several and freeze for use throughout the year)

 

1/2 cup butter

 

2 eggs

 

1 cup milk

 

1/2 cup grated cheddar cheese

 

Cook grits in boiling water until done, about 30 minutes. Add butter and garlic cheese. Blend egg and milk and add to grits. Pour into 2 qt greased casserole dish and bake for 45 minutes uncovered in a 350 degree oven. Sprinkle with grated cheese and bake 15 minutes before serving.

Start with a couple of bags of cranberries and couple of oranges.

Clean the fruit, removing any over-ripe berries.

Cut ends off oranges and slice into sections, removing seeds.

Now here's the tricky part. You have to have this old-fashioned, hand-cranked, food grinder to do the job right. Newer is not always better. This food grinder belonged to my grandmother and I love it! It works great! But before you start foraging antique stores for one for yourself, let me tell you they are still in production and you can purchase them in several locations. I believe I saw them for sale at the Curious Gourmet on Main Street in Franklin last I looked.

But it's messy. Attaching it to a counter isn't always easy. And please put a bowl on the floor underneath, you'll catch a great orange-cranberry syrup that goes lovely in Ginger Ale.

Add a couple of Tablespoons of orange flavoring, Triple Sec or Grand Marnier.

Add a quarter cup of sugar or so and mix well. I like to make this a day ahead of time and let the flavors marry before serving.

15-Minute Pumpkin Risotto

1 onion (about 8 oz.), chopped

2 teaspoons butter

1/2 teaspoon ground nutmeg

2 tablespoons cornstarch

3 1/2 cups chicken broth

1 cup canned pumpkin

3 cups precooked white rice

About 3/4 cup grated parmesan cheese

Salt and fresh-ground pepper

In a 4- to 5-quart pan, combine onion, butter, and nutmeg. Stir often over high heat until onion is transluscent and tender, 3 to 4 minutes.

 Mix the cornstarch smoothly with a little of the chicken broth. Add to pan along with remaining broth, 1/2 cup wine (optional), pumpkin, and rice. Stir mixture over high heat until boiling, 3 to 4 minutes. Cover and remove from heat; let stand 5 minutes.

Stir in 3/4 cup cheese. Sprinkle portions with additional cheese and add salt and pepper to taste. Garnish with roasted pumpkin seeds.

Tennessee Caviar

Ingredients:

1 lb package frozen Black Eye Peas

1 cup water

1 small red onion finely chopped

1 half large red bell pepper, finely chopped

2 tablespoons minced fresh parsley

Dressing:

1/4 cup olive oil

2 tablespoons white vinegar

2 tablespoons sugar

salt and pepper to taste

hot sauce to taste

Directions:

Heat peas with water to boiling, reduce heat, simmer and cover till peas are tender. Drain well and cool. Combine with finely chopped vegetables and parsley and season with a dressing. Serve chilled or at room temperature.

Sweet Potato Banana Mash

3 medium sweet potatoes, peeled and cut into cubes

2 bananas, ripe or over ripe

1/4 cup brown sugar, or maple syrup, or honey

3 Tablespoons butter, melted

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon vanilla

Boil sweet potatoes in a pan of water until tender, about 20 minutes.

In a blender or food processor, combine all ingredients and mix well. Pout into iron skillet, dot with small pats of additional butter, and bake for 10 minutes on 350 degrees, until butter is melted and dish is heated through. Top with chopped nuts, optional.

A new reader, Wendy Pashman of Entertainment Company, a catering business in Chicago, suggests topping with crumbled ginger snaps. Yum!

Fried Corn

First you organize your produce to know what you are working with. Next, fry the bacon in the iron skillet and save the drippings.

While the bacon is frying, remove husks and silks from each ear of corn. I don't purchase fresh corn often and never knew each ear was like a bottle of tequila, but it is. There is a worm at the end. Don't disturb him, just shake him off in the husk and silk pile and cut off the bit of corn he's eaten. Run each ear through cold water to clean and remove more silks.

Remove bacon from skillet and turn up the heat to high. Leave 1/2 cup bacon drippings in the skillet and add to it 2 Tablespoons butter. When the butter melts, add chopped onion if you want. I did, but this step is optional. Let the onion soften a bit and add your corn. Don't disturb it for 3 minutes. It has to fry.

Stir corn and cook just a bit before pouring in milk or cream or combination thereof. I stopped by the Piggly Wiggly and picked up a pint of half and half, and it worked fine. Pour in cream and stir until the cream is absorbed.

Reduce the heat to medium and add another 2 Tablespoons of butter. Cook until butter is melted and mixed throughout. Add salt and pepper to taste. Crumble a couple of slices of cooked, crispy bacon on top. And voila!

Pinto Beans

Soak a 32 oz bag of pinto beans overnight in a large bowl of water. Rinse beans and put into a large kettle or crock pot.

Add:
meaty ham hock or country ham
one large onion, chopped
1 Tablespoon salt
1 teaspoon baking soda

Fill the kettle or crock pot with water and bring to a rolling boil. Turn the heat down to maintain a slow boil and cook for four hours stirring frequently. Serve hot with cornbread, biscuits and onions!

 

Fried Green Tomatoes

Run out to the garden or your Topsy Turvey or the local farmers’ market and collect 4-6 firm green tomatoes. Wash’em up and slice into ½ inch thick slices.

In a shallow dish, place ½ cup all-purpose flour and ¼ to ½ cup corn meal. Meanwhile, heat vegetable oil in a heavy iron skillet. I use peanut oil, but others will do.

Dredge tomato slices in flour mixture and place in hot oil and fry until brown on both sides. Remove and place on paper towels to drain excess oil. Salt and Pepper to taste.
These fried green tomatoes are perfect just the way they are. Nothing else is needed, unless you want to stack them between 2 slices of bread and make a sandwich. However, some folks like to make sawmill gravy to put on top and I got nothing against a little sawmill gravy.

To make gravy, add a cup of whole milk to the leftover brown bits and oil and other contents of the skillet after frying the tomatoes and stir to make gravy, adding more flour or left-over flour mixture to thicken. Salt and pepper to taste. A little bacon pieces and/or grease doesn’t hurt either. Pour gravy over tomatoes and get out of the way!

Potato Salad

 

 

 

 

 

 

 

Click herefor original article,

Potato Salad

Ingredients (all estimates)

Pound or so of potatoes, boiled, peeled, cubed

Boiled eggs, chopped (I use a lot, 6 or so)

Dill pickle relish, to taste

Fried bacon, to taste 

Half cup or so of chopped celery

Half cup or so of chopped Vidalia onion

Tablespoon or so mustard (either yellow, dijon, or dry)

Cup or so of Hellman's mayonnaise (NEVER use a different brand... it matters)

Freshly ground pepper

Salt

Dash of tabasco

Paprika 

Directions

Put the potatoes in a large pot; add water just to cover and season with 1/4 teaspoon salt. Bring to a boil over medium-high heat and cook until tender. Drain and cool. Peel and cube.

Meanwhile, cook the bacon in a large iron skillet until crisp. Drain on paper towels and crumble.

In a large bowl, combine all your ingredients, either reserving some bacon to sprinkle on top or sprinkle the top with mild Paprika.

Serve chilled, warm or at room temperature. However, it tastes bests after the flavors have had time to marry overnight.

(Thank you to Kathy Chaney for the use of her photo of her potato salad. My waistline can't afford a batch in my refrigerator. I make this recipe for special occassions with lots of people outside my home with a rule that none can be brought back home. However, that is not a problem. In the history of the world, there has never been any leftover potato salad!)

Butter Bean Risotto with fried okra

Ok, you may have noticed I skipped the fried Okra and added fried Chicken instead. Still de-lish!

Fried okra:

• 1/2 cup fresh okra, sliced
• 1/2 cup buttermilk
• 1/2 cup cornmeal
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup olive oil

Risotto:

• 2 teaspoons olive oil
• 1/4 cup torn Swiss chard or Kale
• 4 cups chicken broth
• 2 tablespoons butter
• 1/4 cup chopped onion
• 1 cup rice
• 1/4 cup dry white wine (or more broth)
• 16-ounce butter beans, prepared 
• 1 tablespoon grated Parmesan cheese

For fried okra:

Preheat oven to 375°F.

Place okra in small bowl; pour buttermilk over. Let stand 15 minutes. Drain off buttermilk.

Place cornmeal in medium bowl. Mix in salt and pepper.

Add okra; toss to coat.

Heat oil in small saucepan over medium-high heat. Add okra; sauté until brown on all sides, about 4 minutes.

Transfer to baking sheet.

For risotto:
Heat oil in heavy dutch oven over medium heat. Add chard and toss until wilted and tender, about 3 minutes.

Add 1 tablespoon butter and onion; sauté until

soft but not brown, about 2 minutes.

 

 

 

 

 

 

 

 

 

 

Add rice; stir to coat well, about 3 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add wine; simmer until wine evaporates, stirring constantly, about 1 minute.

 

 

 

 

 

 

 

 

 

 

 

 

Add 1 cup broth. Simmer until absorbed, stirring almost constantly, about 2 minutes. Continue to add broth, 1/2 cup at a time, simmering until broth is absorbed each time and rice is creamy and just tender, stirring almost constantly, about 18 minutes longer. Mix in butter beans, 1 tablespoon Parmesan, and 1 tablespoon butter. Season risotto with salt and pepper.

Divide risotto among bowls; sprinkle with okra. Pass more Parmesan alongside.

 

Susan's Deviled Eggs

The quintessential southern funeral food: Deviled Eggs. Why? They're delicious, nutritious, easy to make, inexpensive, a crowd pleaser, and they are a finger food as well as complimentary of other funeral foods.

 Susan's Deviled Eggs

•10 boiled eggs, peeled and halved

•1/4 cup sweet pickle relish, or so to taste

•1 Tablespoon dry mustard (French's prepared mustard will work in a bind)

•1/2 cup Hellmann's Real Mayonaisse

•Dash or 2 of Tabasco

•Salt and Pepper to taste

•Paprika or fried crisp bacon crumbs or both, for garnish

Why 10 eggs? Well, my egg plate (a plate with egg-shaped dimples specifically created for the presentation of Deviled Eggs) has 18 spaces. However, you'll inevitably need more yoke than white, which is good, because inevitably while peeling the eggs one will not peel pretty and have to be sacrificed for its yoke only.

Place 10 eggs in cool water and set on the stove. Turn up the heat until the eggs reach a rapid boil. Add a lid and remove from heat. Let eggs stand in hot water for 10-12 minutes. They will be perfectly boiled, but not rubbery.

Drain off hot water and rinse with cool water until they can be handled. Tap blunt end of egg on the edge of the sink, cracking the entire shell. There will be a space under the blunt end of the shell that will make removal of the shell easier and in one piece. Do not refrigerate an unpeeled egg. You will never be able to remove the shell without peeling to pieces the smooth surface of the egg underneath. Believe me, there is a science to this.

Cut eggs in half lengthwise, dumping cooked yokes into a zip-lock baggie. Place boiled egg whites on your egg plate. Add remaining ingredients to baggie, except for the chosen garnish. Seal the baggie, making sure to squeeze out any air. Now work the yokes and ingredients mashing them into a paste, snip off one small corner of the baggie, and pipe the paste into the cup of each boiled egg white.

Sprinkle with paprika or bacon crumbs or both.

If your egg plate is made with a relish dish in the center, fill this section with drained green olives stuffed with either blue cheese, almonds or a combination of the two, but never pimento. It's too passe.

Keep in mind presentation is everything. Although it is considerate to take food to the home of a grieving family in a container that need not be returned, for the reception the food must be presented in your finest dish. (Don't forget to bring a silver serving piece, if needed.) Don't worry about how you will get your egg plate returned, you'll simply take it with you when you leave. Every deviled egg will have been eaten and the plate empty. Guaranteed.

Pinto Beans

Pinto Beans

Ingredients:

1 pound dried pinto beans, sorted and washed and soaked over night in 6 cups water

3-4 cups water

1 large onion, chopped

4 to 8 ounces cooked ham, chopped

include hambone, too, if you have it

3 cloves garlic, minced

1 tablespoon salt

1 teaspoon pepper

Cover beans with water and soak overnight; drain. Fill bowl with water again and swirl to loosen any remaing dirt; drain again.

Place beans in a 5- or 6-quart slow cooker with water and remaining ingredients except salt and pepper. You may want to dice green pepper or even hot peppers, optional. If you choose to add diced tomatoes, wait until the last hour or so of cooking. Acid items added can toughen the beans if added too soon.

Cover cooker and cook on low setting for 9 to 11 hours, OR on high setting for 5-6 hours.

Stir a couple of times during cooking and add more water if necessary.

Season with salt and pepper right before serving. If you add the salt too early, it will toughen the beans. Consider other seasonings, too: cumin, chili powder, oregano, it's your beans.

Serve with cornbread, or over rice, or with ham and biscuits.

October Relish

October Relish

1 medium head of cabbage

3 green peppers

3 medium onions

3 red peppers

3 carrots

3 Tablespoons salt

3 cups sugar

3 cups vinegar

1 Tablespoon white mustard seed

1 Tablespoon celery seed

Clean and grate vegetables with a food chopper. Add salt and let set 2 hours in the refrigerator. Press and drain liquid from the veggies and add remaining ingredients.

Mix well and store in a stone jar in a cool place.

**Although I've not made the variation myself, I did find this recipe with one addition, to add diced green tomatoes. We picked all our tomatoes with the threat of impending frost, so I should have tried them in this batch. However, Frank's Restaurant's slaw did not contain green tomatoes.

Corn Pudding

Baked Corn Pudding

 

In the recipe book Flaunting our Finest from Historic Franklin, we have Baked Corn Pudding that looks delicious. I’ve not made this one myself yet, so be forewarned.

 

4 Tablespoons butter

 

2 Tablespoons sugar

 

3 Tablespoons flour

 

2 teaspoons salt

 

2 cups whole milk

 

½ teaspoon pepper

 

4 well beaten eggs

 

2 ½ cups fresh corn, right off the cob with juices

 

Melt butter, add flour, mixing well. Add milk gradually and bring to a boil, stirring constantly.

 

Add corn, sugar, salt, and pepper. Remove from heat, add eggs and pour into a greased 3 quart casserole dish.

 

Bake at 350 degrees until firm, about 45 minutes.

 

Yield: 12 servings.

 

Variations: Add ¼ cup diced onion and ¼ cup green bell pepper.

Pineapple Cheese Casserole

Pineapple Cheese Casserole

3 cans pineapple chunks (15 ounce)

2 ½ cups shredded cheddar cheese

8 Tablespoons all-purpose flour

1 cup sugar Sleeve of Ritz crackers, crushed

½ cup melted butter 

Mix first 4 ingredients in a large bowl and transfer to baking dish greased with PAM. In second bowl mix Ritz crumbs with butter and spoon on top of pineapple-cheese mixture. Bake at 350 degrees for 30 minutes.

Garlic Cheese Grits

Garlic Cheese Grits

 

1 1/4 cups grits, uncooked

 

3 1/2 cups boiling water

 

1 roll garlic cheese (This is hard to find, but groceries stock it at Christmas. Buy several and freeze for use throughout the year)

 

1/2 cup butter

 

2 eggs

 

1 cup milk

 

1/2 cup grated cheddar cheese

 

Cook grits in boiling water until done, about 30 minutes. Add butter and garlic cheese. Blend egg and milk and add to grits. Pour into 2 qt greased casserole dish and bake for 45 minutes uncovered in a 350 degree oven. Sprinkle with grated cheese and bake 15 minutes before serving.

Cranberry Relish

Start with a couple of bags of cranberries and couple of oranges.

Clean the fruit, removing any over-ripe berries.

Cut ends off oranges and slice into sections, removing seeds.

Now here's the tricky part. You have to have this old-fashioned, hand-cranked, food grinder to do the job right. Newer is not always better. This food grinder belonged to my grandmother and I love it! It works great! But before you start foraging antique stores for one for yourself, let me tell you they are still in production and you can purchase them in several locations. I believe I saw them for sale at the Curious Gourmet on Main Street in Franklin last I looked.

But it's messy. Attaching it to a counter isn't always easy. And please put a bowl on the floor underneath, you'll catch a great orange-cranberry syrup that goes lovely in Ginger Ale.

Add a couple of Tablespoons of orange flavoring, Triple Sec or Grand Marnier.

Add a quarter cup of sugar or so and mix well. I like to make this a day ahead of time and let the flavors marry before serving.

Pumpkin Risotto

15-Minute Pumpkin Risotto

1 onion (about 8 oz.), chopped

2 teaspoons butter

1/2 teaspoon ground nutmeg

2 tablespoons cornstarch

3 1/2 cups chicken broth

1 cup canned pumpkin

3 cups precooked white rice

About 3/4 cup grated parmesan cheese

Salt and fresh-ground pepper

In a 4- to 5-quart pan, combine onion, butter, and nutmeg. Stir often over high heat until onion is transluscent and tender, 3 to 4 minutes.

 Mix the cornstarch smoothly with a little of the chicken broth. Add to pan along with remaining broth, 1/2 cup wine (optional), pumpkin, and rice. Stir mixture over high heat until boiling, 3 to 4 minutes. Cover and remove from heat; let stand 5 minutes.

Stir in 3/4 cup cheese. Sprinkle portions with additional cheese and add salt and pepper to taste. Garnish with roasted pumpkin seeds.

Tennessee Caviar

Tennessee Caviar

Ingredients:

1 lb package frozen Black Eye Peas

1 cup water

1 small red onion finely chopped

1 half large red bell pepper, finely chopped

2 tablespoons minced fresh parsley

Dressing:

1/4 cup olive oil

2 tablespoons white vinegar

2 tablespoons sugar

salt and pepper to taste

hot sauce to taste

Directions:

Heat peas with water to boiling, reduce heat, simmer and cover till peas are tender. Drain well and cool. Combine with finely chopped vegetables and parsley and season with a dressing. Serve chilled or at room temperature.

Sweet Potato Banana Mash

Sweet Potato Banana Mash

3 medium sweet potatoes, peeled and cut into cubes

2 bananas, ripe or over ripe

1/4 cup brown sugar, or maple syrup, or honey

3 Tablespoons butter, melted

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon vanilla

Boil sweet potatoes in a pan of water until tender, about 20 minutes.

In a blender or food processor, combine all ingredients and mix well. Pout into iron skillet, dot with small pats of additional butter, and bake for 10 minutes on 350 degrees, until butter is melted and dish is heated through. Top with chopped nuts, optional.

A new reader, Wendy Pashman of Entertainment Company, a catering business in Chicago, suggests topping with crumbled ginger snaps. Yum!

Fried Corn

Fried Corn

First you organize your produce to know what you are working with. Next, fry the bacon in the iron skillet and save the drippings.

While the bacon is frying, remove husks and silks from each ear of corn. I don't purchase fresh corn often and never knew each ear was like a bottle of tequila, but it is. There is a worm at the end. Don't disturb him, just shake him off in the husk and silk pile and cut off the bit of corn he's eaten. Run each ear through cold water to clean and remove more silks.

Remove bacon from skillet and turn up the heat to high. Leave 1/2 cup bacon drippings in the skillet and add to it 2 Tablespoons butter. When the butter melts, add chopped onion if you want. I did, but this step is optional. Let the onion soften a bit and add your corn. Don't disturb it for 3 minutes. It has to fry.

Stir corn and cook just a bit before pouring in milk or cream or combination thereof. I stopped by the Piggly Wiggly and picked up a pint of half and half, and it worked fine. Pour in cream and stir until the cream is absorbed.

Reduce the heat to medium and add another 2 Tablespoons of butter. Cook until butter is melted and mixed throughout. Add salt and pepper to taste. Crumble a couple of slices of cooked, crispy bacon on top. And voila!

Pinto Beans

Pinto Beans

Soak a 32 oz bag of pinto beans overnight in a large bowl of water. Rinse beans and put into a large kettle or crock pot.

Add:
meaty ham hock or country ham
one large onion, chopped
1 Tablespoon salt
1 teaspoon baking soda

Fill the kettle or crock pot with water and bring to a rolling boil. Turn the heat down to maintain a slow boil and cook for four hours stirring frequently. Serve hot with cornbread, biscuits and onions!

 

Fried Green Tomatoes

Fried Green Tomatoes

Run out to the garden or your Topsy Turvey or the local farmers’ market and collect 4-6 firm green tomatoes. Wash’em up and slice into ½ inch thick slices.

In a shallow dish, place ½ cup all-purpose flour and ¼ to ½ cup corn meal. Meanwhile, heat vegetable oil in a heavy iron skillet. I use peanut oil, but others will do.

Dredge tomato slices in flour mixture and place in hot oil and fry until brown on both sides. Remove and place on paper towels to drain excess oil. Salt and Pepper to taste.
These fried green tomatoes are perfect just the way they are. Nothing else is needed, unless you want to stack them between 2 slices of bread and make a sandwich. However, some folks like to make sawmill gravy to put on top and I got nothing against a little sawmill gravy.

To make gravy, add a cup of whole milk to the leftover brown bits and oil and other contents of the skillet after frying the tomatoes and stir to make gravy, adding more flour or left-over flour mixture to thicken. Salt and pepper to taste. A little bacon pieces and/or grease doesn’t hurt either. Pour gravy over tomatoes and get out of the way!