CORNBREAD



                     1.
1 tablespoon baking grease

                     2.

3/4 cup all-purpose flour
1 cup cornmeal
 1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt

                    3.
 6 tablespoons unsalted butter
2 large eggs, lightly beaten
1 1/2 cups buttermilk
 
•                                                                1.
  Preheat the oven to 425 degrees F. Put bacon  grease in 10-inch cast iron skillet and put in oven for 6 minutes.
                                                                 2..
  In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
                                                                  3.                                       
  In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared skillet..
                                                                  4.
  Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes.
                                                                   5.
   Remove the cornbread from the oven and let it cool for 10 minutes before serving.
  

  
  

 

BLUE CHEESE AND SPINACH PASTA

We have fixed this recipe for twenty years

• 2 tablespoons hone
• 1/4 cup pecans
• 6oz pasta, penna or whatever
• 1 tablespoon olive oil
• 1 large onion, sliced
• 1 tablespoon sugar
• 1 tablespoon balsamic vinegar
• 3 cups fresh spinach, washed and dried
• salt and pepper to taste
• red pepper to taste 
• 3/4 cup chicken broth
• 1/4 pound blue cheese

1. Preheat oven to 300 degrees F.
2. In a small piece of foil bake pecans with honey for 15 minutes
3. In a large pot of boiling water, cook pasta until al dente. Reserve some of the past water.
4. Return pasta to the pot, cover and keep warm.
5. Heat the oil in a large skillet, add the onion, sugar and balsamic vinger, cook over med heat till caramelized.
6. Stir in spinach. Season with crushed red pepper and salt and pepper and cook for 5 minutes
7. Add a third of the chicken broth and stir up any browned bits.
8. Pour the sauce over the pasta and toss well.
9. Add remaining chicken broth and blue cheese and stir until creamy.
10. Strain the sauce over pasta snd toss, add some of the pasta water if dry
11. Top pasta with honeyed pecans
12. Serve at once.

 

 

 

 

 Tyler's Banana Nut Bread

Adapted from Tyler Florence

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 4 overripe bananas
• 1 cup sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup pecans, finely chopped
• Confectioners' sugar, for dusting

Directions

.Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
In a large bowl, combine the flour, baking soda, and salt; set aside.
Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; . Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean.  Rotate the pan periodically to ensure even browning.
Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.

SURPRISE BISCUITS
Best Biscuits Ever
Adapted from Cooks Country

Ingredients

1.  2 cups all purpose flour
2. 2 teaspoons baking powder (always use fresh, less than three months old)
3. 1 teaspoons baking soda
4. 1 tablespoon sugar
5. 1-1/4 teaspoons salt
6. Mix the above in a large bowl

Directions
 

• Mix together in small bowl and add to the dry ingredients and mix just until moist
• 1 cup milk
• 3/4 cup mayonnaise 
•  Bake in a 450 degree oven for 12 to 14 minutes, turn half way through.
• Let cool on a wire rack.

CABBAGE AND SAUSAGE

( good stuff )

1 can cabbage, Libby's Crispy-chopped and rinsed and drained

1/2 cup dry white wine

1/2 cup chicken broth

1 teaspoon wine vinegar, white or red

2 tablespoon butter

3 tablespoon finely chopped onion

1/4 teaspoon dried fennel seed, crushed

2 tablespoons sugar

1 teaspoon salt

dash pepper

link sausage of your choice, or winners

Add all to large saucepan or Dutch oven. Cook at least 15 minutes.

PURPLE HULL PEAS, or MISSISSIPPI SILVER

Ingredients 

3 Cups shelled purple hull peas, if you can find them Mississippi Silver Crowders are good.

Water to cover

3 Teaspoons bacon grease

2 Teaspoons sugar

Salt and pepper to taste
.

Directions

Wash peas in a colander under cold water, put in a pan and cover with about one inch of water.

Add bacon grease, sugar, salt and pepper.

Cook until tender, about 1 hour. Serve with good cornbread and a chunk of onion.

GREEN CHILIES ENCHILADAS

Ingredients 

1/4 cup finely chopped onions
1/4 cup green enchilada sauce
1 can green chilies
1/4 sour cream
1/4 cup cream cheese
1/2 cup shredded cheese of choice
6 ripe olives, sliced
9 corn tortillas

            === 

For Top
 

1/2 cup of cheese of your choice

3/4 cup green enchilada sauce

Directions

Mix first 7 ingredients in a bowl.
Heat corn tortillas in microwave three at at atime until warm
Place about 3 tablespoons of mixture on edge of tortilla and roll up and place in baking dish.
After all nine are in dish sprinkle 1/2 cup of cheese over top and then pour the 1/2 cup of enchilada sauce evenly over all.

Bake at 400 degrees for 30 minutes.