jumbo eggs

water/salt/vinegar for hard-cooking them

mayonnaise

sweet relish, or diced sweet pickles

tiny bit of lemon juice

Tabasco sauce

Sweet onion, diced VERY finely

Garlic powder

Salt/pepper

Paprika

Place eggs in a very large pot; cover with boiling water.  Add a little salt, and some vinegar (helps keep eggs from cracking).  Boil for 2 minutes; turn off burner, leave the pot on the stove, and cover.  The eggs will be beautifully cooked in 15 minutes.

Halve eggs, removing yolks and transferring them to a mixing bowl.  Arrange whites on a platter.  Mash yolks, adding mayonnaise until the desired consistency is reached; some people like their filling stiff, some like it more creamy, so use more or less mayonnaise, depending on your preference.

Add seasonings according to your taste; mound filling into whites, then sprinkle with paprika.  Cover and refrigerate until serving time.

1 pint cherry tomatoes

1 can crabmeat, or about a cup of imitation crab

3 tbsp unseasoned stuffing mix, or very dry bread crumbs

3 tbsp dry white wine

2 tsp parsley, chopped finely

1 tbsp Old Bay seasoning

? tsp salt

? tsp black pepper (fine ground is better, for this)

2 oz feta cheese, crumbled well

dash of lemon juice

Cut tops off cherry tomatoes; scoop out seeds and most of pulp to form little hollows.  Reserve seeds and pulp, if desired.  (We like the seeds in the stuffing; some people don?t.)   Slice across bottom of tomatoes to form a flat base so they will sit upright.

Pick through crabmeat, if using canned or fresh, to remove cartilage.  If using imitation crab, shred finely.  Place in mixing bowl.  Add tomato pulp, if desired.

In a separate, smaller bowl, dribble wine over stuffing or bread crumbs, tossing to moisten the crumbs.  Adjust so that the crumbs are moistened, but not soggy, and not too dry.  Add to crabmeat.  Mix in parsley, old bay, salt, pepper, feta, and lemon juice; stir until well blended.

Stuff tomatoes with mixture.  Refrigerate at least an hour before serving.  Garnish, if desired, with a sprinkling of more parsley.

1 small can evaporated milk

1 jar pimientos, drained well and chopped finely

? tsp salt

8 oz grated cheese (mild cheddar seems to be best, although my experiment using Monterey jack for this turned out to be a big hit)

3 tbsp mayonnaise or Miracle Whip (MW is better if you like your pimiento cheese sweeter, as we do)

4 more oz shredded cheese

Heat  evaporated milk and 8 oz of cheese, stirring constantly until cheese is melted and mixture is very smooth.  Remove from heat.  Add chopped pimientos and salt; transfer to a bowl and place in refrigerator until chilled.  Add mayonnaise or Miracle Whip and remaining 4 oz of cheese.

Cut crusts from slices of white bread.  Roll slices flat with a rolling pin, or by hand.  Spread with pimiento cheese mixture, and roll up, jellyroll style.  Slice into ? inch rounds.  Return to refrigerator for at least 30 minutes before serving.

1 lb chicken livers, membranes removed and sliced in half, longwise

2 cups milk

1 can sliced water chestnuts

thick sliced bacon, cut in thirds, approximately

? cup soy sauce

? cup brown sugar

2 eggs, beaten with 2 tbsp milk

1 cup flour

1 cup cornmeal

salt/black pepper

Soak chicken livers overnight in milk.  Place a water chestnut slice on either side of each liver half, wrap with bacon, and secure with a toothpick or skewer.  Place in shallow pan or marinade tray.

Mix soy sauce and brown sugar together; pour over skewers.  Cover and refrigerate for several hours, turning periodically.

Heat oil in cast iron skillet.  Mix together flour and corn meal; season lightly with salt and black pepper.  Dip skewers in egg/milk mixture, then dredge in flour/cornmeal.  Fry, turning periodically, until golden brown on all sides.  Drain on paper towels and serve with horseradish sauce for dipping, if desired.

1 lb fresh okra, ends trimmed and cut into rounds

1 cup corn meal, seasoned lightly with salt/pepper

oil for frying (mix in a little bacon grease or lard for a very unhealthy, but yummy tribute to The Way Grandma Did It. J)

Coat okra slices with corn meal mixture.  A lunch-sized paper sack is a good tool for this; simply fill the sack with the corn meal mixture, add okra a little at a time, and shake well until rounds are coated.

Fry in oil, turning periodically, until nicely browned.

1 cup flour

? cup cornstarch

1 tsp baking powder

? tsp salt

1 cup cold water

1 egg

2 tbsp pickle juice

4 cups thick-sliced dill pickles

oil for frying

ranch dressing for dipping

Stir flour, cornstarch, baking powder and salt into large bowl. Make a well in center; add water, egg yolk and pickle juice, all at once. Stir with wire whisk to make a smooth batter. Cover bowl and refrigerate for 30 minutes.

Heat at least 2 inches of oil in deep fryer or large saucepan to 375?F.   Pat pickle slices dry with paper towels.  In batches, dip pickle slices in the batter to coat evenly and lightly. Fry without crowding in hot oil until golden and crisp, 1-1/2 to 2 minutes. Drain on paper towels and serve with ranch dressing.

1 egg
2 tbsp milk
1/2 tsp salt
1/4 tsp black pepper
1/2 cup flour
3/4 cup plain cornmeal
vegetable oil for frying
3 firm green (unripe) tomatoes, cored and cut into 12 slices
salt and black pepper to taste

In a medium bowl, combine the egg, milk, the 1/2 teaspoon salt and the 1/4 teaspoon pepper and beat until well blended. In another medium bowl, combine the flour and cornmeal.

In a heavy, deep skillet over medium-high heat, pour the oil to a depth of 1/2 inch and heat. Dip the tomato slices in the egg mixture to coat evenly. Then dip in the cornmeal mixture, shaking off any excess. Fry the tomatoes in 3 batches, turning once, until the coating is crisp and light golden brown on both sides, a total of 3-5 minutes per batch.

Working quickly with a slotted spatula, transfer the tomatoes to a baking sheet lined with paper towels to drain. Then transfer the tomatoes to a baking sheet lined with aluminum foil and place in the warm oven until all the batches are ready to serve. Sprinkle with salt and pepper and serve warm.
 

3 1/2- to 4-lb. chicken, cut into 8 pieces
2 cups buttermilk
1 tsp. black pepper, divided
1/4 tsp. salt
1 1/4 cups all-purpose flour
1 1/2 tsp. seasoned salt, such as Lawry's
1 lb. lard (or solid vegetable shortening)
1/2 cup (1 stick) butter

Rinse the chicken pieces and blot them with paper towels. In a large bowl combine the buttermilk, 1/4 teaspoon of black pepper and the salt, and stir to combine.  Add the chicken pieces and turn to coat evenly. Cover and refrigerate for at least 2 hours or overnight, turning the pieces occasionally.

Combine the flour, seasoned salt and the remaining 3/4 teaspoon of black pepper in a shallow baking dish and blend well. Line a baking sheet with three layers of paper towels and place it near the stove.

Put the lard or shortening and the butter in a large cast-iron frying pan or pot big enough to hold the chicken pieces in one layer without touching. Melt over medium-high heat. The fat should be about 1/2-inch deep.

Heat until it registers 365 degrees on a candy thermometer or until a small cube of bread dropped in the oil browns in about 1 minute.  Using tongs, remove chicken from the marinade, draining well. Dredge in the flour mixture, turning to coat evenly. Shake off any excess flour. Place them skin-side down in the center of the pan.

Coat the remaining pieces in the same way and add them to the pan in a single layer without touching. Work in batches if necessary.

Don't move the chicken for about 5 minutes or until the coating is set and looks firm. Check the underside by lifting with the tongs--it should be deep golden. Cook the pieces between 8 and 20 minutes (depending on size), turning them periodically until crispy brown and cooked through. To test, cut into the thickest part of a piece. The juices should run clear and the meat should be opaque throughout. Place on the paper-lined baking sheet to drain.

Beef chuck roast, about 4 lbs

Salt/black pepper

Garlic powder

1 large onion, cut into chunks

2 tbsp vegetable oil

2 tbsp butter

1 clove garlic, crushed

1 tsp dried thyme

2 tsp dried marjoram

1 bay leaf

8 whole black peppercorns

1 tsp salt

1 can beef broth, undiluted

12 small stewing onions

8 medium carrots, peeled and cut into 1? slices

1 tsp chopped parsley

3 tbsp flour

Cut roast into pieces, about 4? square.  Rub with salt and pepper and garlic powder.  Heat oil in large pot or Dutch oven; add roast pieces and onion chunks and brown, turning often to make sure all sides of the roast are seared.

Add garlic, thyme, marjoram, bay leaf, black peppercorns and and salt; cook, stirring, for about 30 seconds.

Add beef broth. Bring to a boil, then reduce heat to simmer; cover and cook for about 2 1/2 hours. Add onions, carrots, and parsley; reduce heat, cover, and simmer for 30 minutes or until vegetables and meat are tender.

To make gravy: Transfer meat and vegetables from Dutch oven to warm serving platter. Keep warm, covered loosely with foil. Into 2-cup measure, strain liquid remaining in Dutch oven. If necessary, add water to measure 2 cups. Return the hot liquid to Dutch oven.

Combine flour with 1/4 cup of cold water; stir until smooth. Stir flour mixture into liquid in Dutch oven and bring to a boil, stirring constantly. Reduce heat; simmer for another 3 minutes. Taste and add salt if desired. Serve with potatoes.

8 cube steaks

salt/pepper

2 cups milk

3 eggs

2 tsp salt

2 ? tsp pepper

oil for frying

Season steaks with salt and pepper.  Mix milk and eggs.  Stir 2 tsp salt and 2 ? tsp pepper and garlic powder into flour.  Dredge steaks in flour mixture, dip into milk/egg mixture, then dip in flour mixture again.

Heat oil in cast iron skillet.  Place steaks in hot oil, not touching.  Fry until golden on one side; resist the urge to turn them until the edges begin to dry a little, then brown on the other side.  I usually turn them a few times, after this, until no ?stuff? bubbles up from the inside, indicating that they are cooked through.

Drain on paper towels.  Serve with barbecue sauce, horseradish sauce, or white gravy.

4 tbsp oil, butter, or drippings

4 tbsp flour

4 cups milk

2 tsp granulated chicken or beef bouillon

salt/pepper to taste

Heat a medium skillet over medium heat. Add the oil and heat slightly.  Add seasonings to flour, then add the flour to the oil and whisk vigorously to combine with the oil. Reduce heat to medium-low and continue to stir until the flour mixture is well blended, about 5 minutes. For more flavor, continue to cook until the mixture lightly golden, about another 5 minutes. Gradually add the milk, about 1/4 cup at a time, whisking vigorously to combine with the roux before adding more. Reduce heat if it is cooking too fast. Continue to gradually add the milk until the desired thickness, keeping in mind it will thicken more as it sets. Adjust seasonings.

12 pork chops, cut about 1/2 inch thick

2 cups flour

2 teaspoon salt

2 teaspoon black pepper

2 teaspoon cayenne pepper

1 teaspoon thyme

2/3 cup diced onion

2/3 cup diced celery

2/3 cup diced green pepper

2 cans (15 oz.) chicken broth

2 cans (5 oz.) evaporated milk

4 tablespoons bacon grease or oil (for frying)

4 tablespoons flour (for the roux)

Tabasco to taste

Wash chops and dry on paper towel. Mix flour, salt, pepper, cayenne, and thyme in bowl. Coat chops with flour mixture and place in refrigerator for 1 hour. Discard coating mix.

In a large skillet, heat bacon grease or oil until almost smoking. Fry chops until brown and remove. Add remaining flour and stir until it is brown. Add the chicken broth and evaporated milk, stirring until it forms a gravy. Add onion, celery and bell pepper and stir until  tender. Add Tabasco to taste and add the pork chops back to the skillet. Simmer on low for 1 hour until chops are falling off the bone.

6 catfish filets, cut into 1 inch pieces

4 eggs, beaten

1 tsp. red pepper

2 tsp. salt

1 tsp. black pepper

1/2 tsp. thyme

1 tsp. oregano

1 tsp. baking powder

1 cup cornmeal

1 cup flour

In a bowl, combine seasonings. In a separate bowl, combine 3/4 seasoning mix with eggs. In another bowl, combine remaining seasoning, baking powder; flour, and corn meal. Dip fingers into egg mixture. Dredge in cornmeal, and repeat process.  Fry in oil until golden.

1 medium cabbage

3 tablespoons softened butter

1 tablespoon Dijon-style mustard

1 1/2 teaspoons chopped fresh dill or

1/2 teaspoon dill weed

Cut 1 medium cabbage into 8 wedges; steam 15 to 20 minutes or until tender. Combine 3 tablespoons softened butter, 1 tablespoon Dijon-style mustard and 1-1/2 teaspoons chopped fresh dill (or 1/2 teaspoon dill weed). Spread over hot cabbage wedges.

5 lbs russet or gold potatoes

butter

half and half

salt/pepper

minced garlic

mayonnaise

Scrub potatoes; peel about ? of them, and dice finely.  Place in steamer basket over hot water and steam until soft.  (You can boil them, too, but they tend to get stickier that way.)

In batches, place a few cups of cooked potato pieces into a mixing bowl with a couple tbsp butter and whip.  Drizzle in a little half and half, and continue whipping until the potatoes reach the desired consistency.  Some people like them stiffer, some more creamy; just add the amount that makes them right for you.

Season with salt, pepper, and garlic.  Add about 2 tbsp mayonnaise for a special zip that no one will recognize, but definitely is my ?secret? ingredient!

Pile whipped potatoes into an ovenproof dish and place in a warm oven while the rest of the potatoes are processed.  When all are done, sprinkle lightly with paprika and parsley, and keep warm in oven until serving time.  This makes the top layer get just a little crusty, which everyone fights over!

4 tbsp oil, butter, or drippings

4 tbsp flour

4 cups milk

2 tsp granulated chicken or beef bouillon

salt/pepper to taste

Heat a medium skillet over medium heat. Add the oil and heat slightly.  Add seasonings to flour, then add the flour to the oil and whisk vigorously to combine with the oil. Reduce heat to medium-low and continue to stir until the flour mixture is well blended, about 5 minutes. For more flavor, continue to cook until the mixture lightly golden, about another 5 minutes. Gradually add the milk, about 1/4 cup at a time, whisking vigorously to combine with the roux before adding more. Reduce heat if it is cooking too fast. Continue to gradually add the milk until the desired thickness, keeping in mind it will thicken more as it sets. Adjust seasonings.

1 quart water

1 tsp salt

1 tsp black pepper

1 boullion cube

1 stalk celery, cut into large dice

1 large onion, coarsely chopped

1 bay leaf

1 tsp sage

1 clove garlic, minced

2 14 ? oz cans chicken broth

3 tbsp butter

4 hard-cooked eggs, sliced

2 tbsp cornstarch

? cup evaporated milk

Heat water in large saucepan.  Add salt, pepper, bouillon, celery, onion, bay leaf, sage, and garlic until boiling.  (If you are making giblet gravy, add giblets at this stage, as well.)

Reduce heat and simmer, covered, for about 30 to 45 minutes (longer if you are making giblet gravy.)  Strain giblets, bay leaf, and vegetables out and return pan to stove.  If desired, chop livers and any neck meat and return to pan, as well.

Add chicken broth, butter, and chopped eggs.  Mix cornstarch into milk, and add slowly to pan.  Simmer until thickened.

 

3 cans green beans (or about 2 lbs fresh)

1 large sweet onion, sliced

1 stick butter, cut into pieces

2 slices cooked bacon, crumbled (optional)

        ~or~

1 cup ham, sliced into julienne-style strips

salt/pepper

garlic powder, or minced garlic to taste

Melt butter in large skillet; add sliced onion and cook until soft.  Season with salt, pepper, and garlic to taste.  Add meat, if desired, and green beans.  Cook until desired doneness.  More is better in the South, remember!

2 cans small peas with mushrooms and pearl onions

1 can cream of celery soup

2 cups grated sharp cheddar cheese

1 tsp Worcestershire sauce

3 eggs

Mix soup, cheese, Worcestershire sauce, and eggs.  Gently fold in peas.  Turn into greased baking dish.  Top with fried onions.  Cover and bake at 400 degrees for 30 minutes; remove cover, turn heat down to 350, and bake another 15 minutes or so, until browned nicely.  Remove from oven and let rest for at least 15 minutes before serving.

4 tablespoon butter
4-6 ears of fresh corn
1/4 cup heavy cream
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Cut corn from cob with a sharp knife. Using the back edge of the knife, scrape the cob to remove the ?milk? from the cob and reserve this liquid.

In a large skillet, melt the butter. Add corn and season with salt and pepper. Heat through, then add milk and cream. Cook until corn is hot and liquid just comes to a boil. 

4-6 bunches of turnip greens

2 tbsp butter
6 slices of bacon, cut into 2? pieces
1 smoked ham hock
1 large chopped onion
salt/pepper to taste

garlic to taste
7 cups of water

Wash greens thoroughly, cutting off any stems that are too big.  Chop coarsely.

Melt butter in bottom of large soup pot.  Add bacon pieces, and cook until they begin to brown.  Add onion, and cook until softened.  Season with salt, pepper, and garlic.

Add ham hock and water; increase heat and bring to a boil for about 10 minutes.  Reduce heat, cover, and simmer for several hours.

3-4 young turnips

? cup butter

? cup cream

2 slices bacon

salt/pepper/garlic to taste

Peel turnips, and cut into chunks.  Place in steamer basket over boiling water and steam until tender.  Transfer to mixing bowl and mash well.

Fry bacon; crumble well and add, along with about 1 tbsp of the drippings, to turnips.  Add butter and cream; mix well.  Season with salt, pepper, and garlic.

6 tbs. butter
6 tbs. flour
4 cups half and half

1 tbsp black pepper
3 lbs Pasta (I like shells) cooked and drained
1 lb sharp cheddar cheese, grated
1 lb monterey jack cheese, grated

1 lb swiss cheese, grated

1 lb white American cheese, grated

In large saucepan, melt butter.  Add the flour and whisk together; cook at least 2 minutes.  Add half and half and whisk until completely smooth; continue whisking until mixture thickens slightly.  Add pepper and mix well.

Mix together grated cheeses; reserve about ? of the mixture and add the rest to the saucepan.  Stir until cheese is well melted.

Toss pasta with 4 tbsp butter.  Mix in with cheese sauce.  Turn into greased baking dish, and top with reserved grated cheese.  Bake at 350 degrees for about 30 minutes. 

1 medium head of iceberg lettuce, shredded into slaw-like pieces

1 large cucumber, cut into julienne strips

6 oz. Radishes, ditto

? cup mayonnaise

? cup milk

2 tbsp. Red wine vinegar

1 tbsp. Prepared mustard

2 tbsp. Sugar

? tsp. Salt

? tsp white pepper

Mix mayo and next six ingredients in medium bowl until well blended.  Add lettuce, cucumber, and radishes.  Toss to coat, cover, and refrigerate for at least 3 hours.

1 pound navy or pea beans
1/3 cup vegetable oil
1 cup chopped onions
1 green bell pepper, chopped
1 rib of celery, chopped
2-3 cloves of garlic, minced
? cup pure maple syrup
? cup tomato puree or crushed tomatoes
2 tablespoons blackstrap molasses
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 ? teaspoons salt
? teaspoon pepper
1 bay leaf
? cup chopped fresh parsley

5-6 thick slices of bacon, halved

Meats:  Depending on our guest list and mood, I might add meat to the mixture.  Leftover pieces of pot roast, seasoned with a little barbecue sauce and browned in a saucepan is probably the favorite.  Hot-seasoned breakfast sausage, ground beef, or other leftover meats that have been reserved can also be used.

Rinse and sort beans well; place in a large bowl and cover completely with hot water. Let soak for at least 1 hour, or overnight. Drain, then combine the beans with about 4 quarts fresh hot water in a large pot. Bring to a boil and reduce the heat. Simmer, partially covered, just until tender (1 ? to 2 hours). Drain the beans, reserving the cooking water, into a large bowl.

In a heavy skillet, heat oil, and add onions, peppers, celery, and garlic; cook until softened.  Add to beans, stirring well to mix, and heat oven to 350 degrees.

In a medium bowl, combine 1 cup of the reserved cooking water, the maple syrup, tomato puree, molasses, vinegar, mustard, salt, pepper, bay leaf, and parsley.  Stir into bean mixture. Add meats, if desired.

Pour into a lightly greased baking dish, lay bacon strips on top of mixture.   Cover tightly, and bake for about 2 ? to 3 hours.  Let stand for 15 minutes before serving.

6 chicken livers

? pound fresh bratwurst

1/2 cup butter, divided

1/4 cup green onions, finely chopped

? cup sweet onion, finely chopped

1 cup chopped celery

1/2 cup chopped green bell pepper

1/4 cup parsley flakes

3 cloves garlic, crushed

1/4 tsp thyme

red pepper to taste

salt to taste

4 cups cooked rice

Preheat oven to 325 degrees.

Cook livers in water to cover until tender. Chop very finely.

Remove bratwurst from casings; break into small pieces.  Melt ? of the butter in a skillet; cook bratwurst until pinkness is gone and it begins to brown.  Add beer, just to cover; bring to a boil.  Reduce heat, cover, and simmer for about 30 minutes.  Drain meat and set aside with livers.

Add remaining butter to skillet and melt. Add green onions, sweet onions, celery and green bell pepper. Cook over low heat until vegetables are soft. Add parsley flakes, garlic, livers, and bratwurst.

Cook over low heat for about 20 minutes, stirring until well blended. Add thyme, salt and pepper. Add rice, mix well.

Spoon into large, lightly buttered baking dish. Bake in oven for about 20 minutes or until bubbly.

10 medium potatoes, boiled, chilled, then diced

2 cups mayonnaise

? cup sweet relish, or chopped sweet pickles

? cup red onion, finely diced

6 hardboiled eggs, chopped

2 tsp salt

2 tsp pepper

2 tsp celery seed

Combine all ingredients, mixing well.  Adjust seasonings as desired.  Cover and refrigerate for at least 1 hour before serving.

1- 1 lb. pkg black-eyed peas
2 quarts water
ham hock,  ham bone, piece of salt pork or several slices of bacon
salt and pepper to taste

Wash peas and soak   in cold water overnight or at least 6 hours. Drain. Place peas in large pot  and cover with water. Add ham bone or bacon. Simmer for about 2 hrs. or until peas are tender. Add water if needed while cooking.

1/4 cup onion, chopped
2 tbsp butter
2 tbsp oil
6 large carrots, peeled and sliced
20 oz hominy, drained
2 tbsp lime juice
1 tbsp chile powder
1 tsp salt
1 tsp pepper

Cook and stir the onion in the margarine and oil in a 10-inch skillet over medium heat until tender. Stir in the remaining ingredients and cook uncovered, stirring occasionally, until the carrots are tender, about 20 to 25 minutes.

3 tbsp butter
1 medium onion, chopped
2 oz salt pork, chopped
4 cups beef or chicken broth
l0 oz shelled, fresh peas
1 2/3 cups rice
salt and black pepper
1/2 cup Parmesan cheese
1 tbsp chopped parsley

Melt the butter in a large skillet. Add onion and salt pork and cook until onion is translucent.

Meanwhile, bring the broth to boil in a saucepan. Add the peas and rice to the bacon mixture and pour half the broth over. Gradually add almost all of the boiling broth and cook for 15 minutes.

Season with salt and pepper; stir in the Parmesan and enough additional broth so that the mixture is fairly liquid. Sprinkle with parsley, turn down heat, and cover, simmering until rice is finished cooking.

6-8 yellow squash, washed, ends removed, and sliced thinly

2 large sweet onions, sliced

1 stick butter

salt/pepper

Melt butter in large skillet.  Saute onions for a few minutes, until softened.  Add squash slices, and stir well.  Simmer, uncovered, stirring often, until very soft.  Season with salt and pepper.

3 cups mashed sweet potatoes
3/4 cup white sugar
1/3 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1/2 cup milk

1 cup flaked coconut
1/3 cup all-purpose flour
1 cup packed brown sugar
1 cup chopped walnuts
1/3 cup melted butter

Preheat oven to 350 degrees.

Combine the mashed sweet potatoes with the white sugar,
soft butter, beaten eggs, vanilla and milk.  Spoon into a 2 quart baking dish.

Combine the coconut, flour, brown sugar, chopped nuts
and melted butter. Sprinkle over the top of the sweet potatoes.
 

Bake at 350 degrees for 30 to 35 minutes.


 

? cup vegetable oil

? cup flour

2 cups whole milk or half and half

pinch of nutmeg

salt and white pepper to taste

1 cup grated white cheddar

1 cup grated Gruyere

1 lb white potatoes, sliced ? inch thick and blanched

Preheat oven to 400 degrees.  In a sauce pan, over medium heat, combine the vegetable oil and flour together.  Cook the roux, stirring constantly, for about 5 minutes to make a blond roux.  Whisk in the milk or half and half and bring the liquid up to a boil.  Season with nutmeg, salt, and pepper.  Reduce to a simmer and cook for 6 to 8 minutes or until sauce coats the back of a spoon.  Fold in the cheese.  Layer the potatoes in a gratin dish.  Pour the cheese sauce over the potatoes.  Sprinkle the top with bread crumbs.  Place the dish in the oven and bake for 15 minutes or until the potatoes are tender and the top is golden brown.  Remove from the oven and let rest for 5 minutes before serving.  Garnish the potatoes with chives and serve.

1 can cut green beans

1 can red kidney beans

1 can cut yellow wax beans

1 small green pepper, finely diced

1 small onion, sliced

3/4 cup sugar

1 tsp salt

1/2 tsp pepper

1/3 cup salad oil

2/3 cup vinegar

Drain beans; mix with pepper and onion in medium bowl.  Combine sugar, salt, pepper, oil, and vinegar in separate bowl, mixing well; add to bean mixture and toss lightly to coat thoroughly.  Cover and refrigerate at least 3 hours or overnight.  Serve cold.

6 whole carrots, grated
? cup raisins
1 tbsp grated lemon zest
1 tsp salt
dash of black pepper

? cup mayonnaise
? cup sour cream

Mix lemon zest, salt, and pepper into mayonnaise; add sour cream and mix well.  Stir in carrots and raisins.  Cover and refrigerate for at least 30 minutes before serving.

2 cans unseasoned butter beans

? cup butter

? cup sweet onion, sliced

3 slices bacon, chopped

1 clove garlic, minced

1 tsp salt

1 ? tsp black pepper

Melt butter in heavy skillet; add bacon pieces and cook until done and just beginning to brown.  Add onion and continue cooking until soft.  Add garlic, salt, and pepper; cook for 1 minute.  Add butter beans.  Stir well; cover, and simmer for at least 20 minutes.

3 cans field peas with snaps

3 slices thick bacon

1 tbsp butter

1 onion, sliced

Fry bacon in a very large, heavy saucepan; remove, drain, and crumble.  Add butter to pan and cook onion.  Add snaps and field peas, draining 2 of the three cans before adding to pan.  Season with salt and pepper.  Cover, reduce heat, and simmer for about an hour.  Serve with a side of mayonnaise.

2 1/2 cups flour

2 tbsp sugar

1/2 tsp baking powder

1/2 tsp salt

1/2 cup shortening

1/4 cup warm water

1 package active dry yeast

3/4 cup warm buttermilk

In a medium bowl, combine flour, sugar, baking powder, and salt.  Work in shortening with a pastry cutter until mixture resembles coarse crumbs.  Set aside.

Mix yeast into warm water until dissolved.  Add to flour mixture; stir in buttermilk and blend well.

Remove dough to floured surface.  Knead 10-15 times, forming a ball.  Roll out to 1/4 inch thickness; cut into biscuits.  Let rise until doubled in size, about 30-45 minutes.

Bake at 400 degrees for about 15 minutes.

2 cups flour

2 cups plain cornmeal

2 tbsp sugar

2 tsp salt

5 tsp baking powder

2 ? tsp baking soda

4 eggs

1 cup oil

1 ? cup buttermilk

2 cups water

3 tbsp oil

Preheat oven to 450 degrees.  Add 3 tbsp oil to cast iron skillet, swirling it around to coat the sides of the skillet well.  Place in oven and heat until almost smoking.

Mix dry ingredients together in a large bowl.  Form a well in the center, and add remaining ingredients, mixing well to form a soupy batter? adjust amount of water to get the right consistency.

Pour batter into heated, oiled skillet.  Return to oven and bake for about 45 minutes.

Remove from oven; let rest for 15 minutes.  Run a knife along the edges of the pan to loosen cornbread.  Invert pan over serving dish; let rest for another 5 minutes or so.  Remove skillet.

1 recipe cornbread

2-3 cans chicken broth

2 cans evaporated milk

2 cups finely diced celery/onion; parboiled

6 hard cooked eggs, chopped

4 eggs, slightly beaten

salt/pepper

3 cloves garlic, crushed

Crumble cornbread into very large mixing bowl.  Add broth, milk, and beaten eggs, stirring to mix well.  Stir in celery/onions, hard cooked eggs, salt/pepper, and garlic.  Mix thoroughly, then turn into greased baking dish.  Cover and bake at 350 degrees for about 1 hour; uncover and allow to brown while it finishes cooking, about another 30 minutes.  Check for doneness as you would a cake.

2 qts oil for frying

3 cups cornmeal

2 tsp baking powder

1 ? tsp salt

1 ? cup milk

1 egg, beaten

? cup water

1 small onion, minced VERY fine

2 tsp garlic powder

Mix dry ingredients together.  Add milk, egg, and water, stirring until well combined.  Stir in onion.  Form into small balls, and slide gently into heated oil.  Fry until golden brown.  Drain on paper towels.

2 qt canned peach slices
3/4 cup sugar
1/4 cup water
3 tsp corn starch

2 cups flour
3 tbsp sugar
4 tsp baking powder
6 tbsp butter
3/4 cup evaporated milk, dilted half-strength with water (just enough to moisten dough)

Dissolve corn starch in water; add mixture to peaches and juice in a large saucepan. Stir well; sprinkle sugar on top.  Cover and allow to simmer lightly while topping is prepared.

Mix together flour, sugar, baking powder, butter, and milk, only adding enough milk to make a soft dough.  Turn onto a floured surface; pat down to 1/2" thick.  Cut into strips 1/2" wide.

Turn peach mixture into a baking dish; place dough strips criss cross on top.  Cover and bake at 350 degrees for about 30 minutes until golden brown and bubbly.

1 14 oz can sweetened condensed milk

2 eggs, beaten well

1 tbsp grated lemon zest

? cup lemon juice

Mix eggs with condensed milk.  Pour in lemon juice and add zest, stirring well.  The acid in the lemon juice will ?cook? the egg, so stir for a few minutes before turning into prepared graham cracker crust.  Top with whipped cream, if desired; refrigerate for several hours, until set.

1 pound Granny Smith apples, peeled and cut into large chunks (2 1/2 cups)
1 pound rhubarb, peeled and cut into 1/2-inch pieces (2 1/2 cups)
1 cup sugar
6 tablespoons all-purpose flour
1/4 cup lemon juice
2 tablespoons honey
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
1/4 teaspoon ground cinnamon

1 large egg yolk
2 tablespoons water
1 tablespoon sugar

Pastry for a two-crust pie

In large bowl combine apples, rhubarb, sugar, flour, lemon juice, honey, nutmeg, mace and cinnamon. Pour mixture into pastry-lined pie plate. Preheat oven to 400?F. Roll out remaining pastry to a 10-inch round. Moisten edge of pastry in pie plate with water. Place 10-inch pastry round over filling. Pinch crusts together. Fold rim under, and crimp edge. Cut several slits in top of crust to allow steam to escape.

In cup or small bowl stir together egg and water. Brush on top pie crust, sprinkle with sugar. Place pie on rimmed baking sheet. Bake 15 minutes; reduce oven temperature to 325?F. and bake 30 minutes longer or until crust is golden and juices bubble up. Cool pie on wire rack to room temperature. Serve with scoops of vanilla ice cream.

4 large sweet potatoes

2 cups sugar

1 stick butter, melted

1/8 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp cloves

? cup evaporated milk

graham cracker crust

Cut sweet potatoes into thirds; boil until just tender (don?t overcook.)  Let cool, then peel and mash.  Add remaining ingredients, mixing well.

Pour into pie crust; bake at 375 for about 30-45 minutes, until pick inserted in center comes out clean.

1 cup sugar

? cup flour

? teaspoon salt

2 cups whole milk

1 teaspoon vanilla extract

1 tablespoon butter

4 large egg yolks

Box of vanilla wafers

4-5 ripe bananas

For meringue:

4 egg whites, at room temperature

5 tbsp sugar

? teaspoon cream of tartar

? teaspoon vanilla extract

Line a large baking dish with vanilla wafers.

Combine the sugar, flour and salt in a bowl, and stir well to mix. Set aside.

In top of double boiler over medium high heat, beat the egg yolks well with a whisk.  Add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency.

Slice bananas and arrange over vanilla wafers in baking dish.  Pour pudding over the top.

Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.

Bake in a preheated 375?F oven until meringue browns, 12 to 15 minutes.

In heavy saucepan, stir together sugar, cocoa, cornstarch, and salt; stir in milk and egg yolks. Over medium-high heat, cook, stirring constantly, 1 minute. (note:I stir until it thickens into pudding, I don't watch the clock, I know what pudding is like). Remove from heat; blend in butter and vanilla. Pour into dishes, let cool and ready to eat.

1 10 oz loaf stale french bread, crumbled (or 6-8 cups any type bread)
4 cups milk
2 cups sugar
8 tbsp butter, melted
3 eggs
2 tbsp vanilla
1 cup raisins
1 cup coconut
1 cup chopped pecans (optional)
1 tbsp cinnamon
1 tbsp nutmeg

For sauce:

? cup butter
1 ? cup powdered sugar
2 egg yolks
? cup Jack Daniel?s

Combine all dry ingredients. Add milk, melted butter, eggs, and vanilla and mix until moist, but not soupy. Pour into buttered baking dish.  Bake at 350 degrees F. for approx. 1 hour and 15 minutes, until top is golden brown.

Melt butter and sugar in heavy saucepan over medium heat, stirring until smooth.  Remove from heat; carefully stir in egg yolks so as not to cook them into scrambled eggs.  Add Jack Daniels in a thin stream, stirring constantly.  Set aside to cool slightly before serving.

3 slightly beaten eggs
1 cup Karo dark corn syrup
1 cup sugar
2 tablespoons melted margarine
1 teaspoon vanilla
1 ? cups pecan halves
1 pie shell, 9" unbaked

In a large bowl, stir first 5 ingredients until well blended. Stir in pecans. Pour into pie shell. Bake in 350 degree oven 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool.

1 ? cups brown raisins

2 ? cups flour

1 tsp baking powder

? teaspoon salt

1 ? cups (2 1/2 sticks) butter, softened

1 2/3 cups sugar

5 large eggs

7 tbsp Meyers rum

2 tsp vanilla extract

? cup powdered sugar

2 tsp whipping cream

Preheat oven to 350 degrees; grease and flour large bundt cake pan.

Toss raisins with 2 tablespoons flour in small bowl. Combine remaining flour, baking powder and salt in medium bowl.

In large mixing bowl, beat butter until light; add 1 2/3 cups sugar and continue beating until fluffy.  Add eggs, one at a time, beating after each one until well blended.  Add 6 tbsp rum and the vanilla; beat well.

Add flour mixture and raisins until well combined.  Pour batter into greased and floured pan.  Bake until top is golden and center is done; about 1 hour.  Remove from oven and cool on rack for 10 minutes.  Turn cake onto rack and cool completely.

Combine 1 tbsp rum and the powdered sugar in a small bowl until smooth; mix in whipping cream.  Drizzle over cake and allow to set; about 30 minutes.