TENNESSEE SUNDAY MORNING CORN BREAD

TENNESSEE SUNDAY MORNING CORN BREAD

Warning: Do not try this recipe unless you have a cast iron skillet or corn stick mold and water ground yellow corn meal. 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt (may be omitted) 1 c. buttermilk 2 lg. eggs, well beaten Bacon grease Put about 1 or 2 teaspoons of bacon grease in skillet or mold. Heat in 500 degree oven until smoking. While heating, mix dry ingredients. Add buttermilk and beaten eggs. Pour resulting batter into skillet or ladle into mold segments. Bake about 15 minutes or until top looks firm, dry and lightly tan in middle and dark brown on the edges. To serve: Unmold. Slice like a pie from the skillet. (These proportions are for an 8 inch skillet or corn stick mold of 10-12 segments. For 10 inch skillet use 1 1/2 cups meal and increase other ingredients proportionately.) (Use 1 cup whole, skim or lite milk with a tablespoon of vinegar added instead of buttermilk. Let stand half or 3/4 of an hour before adding to batter.) Serves 2 adults and 2 teenagers with an occasional piece left over

EGG FOO YOUNG CASSEROLE

EGG FOO YOUNG CASSEROLE

CASSEROLE: 8 eggs, beaten 1 1/2 c. thinly sliced celery 1 (16 oz.) can bean sprouts, drained 1/2 c. nonfat dry milk powder 2 tbsp. chopped onion 1 tbsp. chopped parsley 1/2 tsp. salt 1/8 tsp. ground pepper MUSHROOM SAUCE: 2 1/2 tbsp. cornstarch 1 1/2 c. chicken broth, divided 1 tbsp. soy sauce 1 (4 oz.) can drained, sliced mushrooms 2 tbsp. sliced green onions Stir together all casserole ingredients; pour into greased 12 x 8 x 2 inch baking dish. Bake at 350 degrees for 30 to 35 minutes or until knife inserted in center comes out clean. To make the sauce, combine cornstarch with 1/4 cup broth. Heat remaining broth to boiling in a saucepan; gradually whisk in cornstarch, broth mixture and soy sauce. Cook, stirring until thickened and smooth; add mushrooms and green onions. To serve, cut casserole into squares and top with mushroom sauce. Makes 6 servings.

Tennessee PEACHY ICED TEA

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Tennessee PEACHY ICED TEA This has a sweet flavor so you may want to try it without the sugar or add to your taste. We like it sweet.

3/4 gallon Change to: gallon US Metric 1 2 3 4 5 clear stars Write a Review! (optional) Ingredients 3 (11 1/2 ounce) cans peach nectar 2 quarts brewed tea 1 cup sugar 1/4 cup lemon juice Lemon slices (optional) Directions Add all ingredients to a large pitcher; stir to combine. Cover and chill until ready to serve. Pour over ice cubes in tall glasses. Garnish with lemon slice, if desired. Makes 8 servings.

COUNTRY CHICKEN CASSEROLE

COUNTRY CHICKEN CASSEROLE

3 lb. frying chicken, cut into pieces 1/4 c. flour 1/2 tsp. salt 1/4 tsp. pepper 1/4 c. cooking oil 1/2 c. chopped onion 1/2 c. chopped green pepper 1 clove garlic, minced 3 carrots, sliced 3 stalks celery, sliced 2 (8 oz.) cans tomato sauce 1 c. water 1/4 tsp. basil 1 1/2 c. elbow macaroni, uncooked Sprinkle chicken with mixture of flour, salt and pepper. Brown in heated oil in heavy skillet. Remove from pan. In same pan saute lightly onion, green pepper and garlic. Add remaining ingredients, except macaroni and simmer 10 minutes, covered. Put macaroni in large, lightly greased casserole. Cover with chicken. Pour skillet mixture over all. Cover and bake in moderate oven, 325 degrees, for 1 to 1 1/2 hours or until chicken is tender. Serve

HAWAIIAN GRILLED CHICKEN

HAWAIIAN GRILLED CHICKEN

1/2 cup olive oil 1/3 cup freshly squeezed lemon juice 1/2 cup soy sauce 3-4 cloves garlic, peeled and minced 1-2 teaspoons fresh oregano 1-2 teaspoons fresh Rosemary 1-2 teaspoons fresh basil (optional) 1 teaspoon salt 1/4 teaspoon black or lemon pepper 1 4 lb. chicken broiler chicken, halved olive oil spray (for use during cooking) Wash chicken and place both halves in a large Ziploc bag. Squeeze lemon juice; add zest (the yellow portion of the peel) for extra flavor. Combine remaining ingredients with the lemon juice and place in bag. Refrigerate for several hours (up to 6 hours), turning occasionally. Place chicken on broiler rack, skin side down or on grill; keep chicken about 7 inches away from heat. If grilling, set chicken on opposite side of the coals to avoid flare-ups. At start of cooking, brush chicken with marinade - then discard marinade so that you're not tempted to use it during the cooking (for safety's sake). Note: For extra flavor, sprinkle chicken liberally with salt, pepper, garlic and onion powder just before cooking. Substitute lemon pepper for the black pepper, if available, for an extra zesty kick. Broil or grill chicken for 20 minutes or until browned on one side, avoiding flare ups. At this point, spray the chicken lightly with olive oil spray; then turn it to the other side and spray again. Cook for another 10 minutes or so until chicken is done (juice no longer runs pink). Variation: Wine vinegar may be substituted for the lemon juice. If fresh herbs are not available, substitute 1/2-3/4 teaspoon dried. Serve garnished with sprigs of Rosemary and a lemon wedge.

SPAGHETTI CARBONARA

SPAGHETTI CARBONARA

1 lb thin spaghetti 2 tablespoons salt 1/4 lb bacon or lean salt pork, diced 4 cloves garlic, minced 1/4 teaspoon oregano 1/2 teaspoon basil 3/4 cup Pecorino Romano or Parmesan cheese 3 eggs, lightly beaten 1/4 cup dry white wine (optional) 1/2 teaspoon pepper Cook spaghetti according to package directions in salted water. Meanwhile, saute bacon over low heat until crisp, adding garlic during the last few minutes. Add cheese and wine to beaten eggs. Drain spaghetti and return to pot; toss with egg mixture while spaghetti is still hot. Stir in bacon, bacon drippings, and pepper. Mix well. Serve.

BAKED FARM RAISED CATFISH

BAKED FARM RAISED CATFISH
1 1/2 to 2 lbs. raised Fresh Catch catfish, pan dressed or fillets 1 tsp. lemon juice 1 tsp. Worcestershire sauce Salt and pepper to taste 1 pkg. seasoning mix for fish or chicken Score catfish and rub with juice, sauce, salt and pepper. Coat with mix and place in shallow greased pan. Bake 15 minutes at 450 degrees, then reduce heat to 350 degrees and bake for 30-40 more minutes.

GRANDMA Helen's POT ROAST

GRANDMA Helen's POT ROAST

3 lbs. bottom round or chuck roast 2 tsp. salt 1/4 tsp. pepper 1/2 tsp. paprika 2 c. water 2 tbsp. oil 2 garlic clove, minced 1/2 c. chopped onion 1 1/2 c. beef broth or 10 oz. can 1/2 c. chili sauce 3 carrots 3 potatoes Rub roast with seasonings and refrigerate (several hours or overnight). Brown roast in oil to a deep brown. Place into a 4 quart pot with water. Saute garlic and onions in drippings until soft. Stir in beef broth and chili sauce. Cook and stir 2 to 3 minutes. Pour sauce over roast. Bring to a boil reduce heat, cover and simmer until meat is tender, about 2 hours. Add carrots and potatoes, cover and simmer 30 minutes longer. Serves 6 to 8. If in a hurry, doesn't need to be marinated, but still rub with seasonings.

CHICKEN TETRAZZINI

CHICKEN TETRAZZINI

2 tablespoons onion 1 tablespoon butter 10 3/4 ounces cream of mushroom soup 1/2 cup water 1/2 cup shredded cheddar cheese 1 cooked chicken, deboned & chopped 3 cups cooked spaghetti 2 tablespoons parsley 2 ounces pimiento 4 ounces mushrooms, canned Cook onion in butter until tender. Add soup, water, and cheese; heat until cheese melts. In buttered casserole dish, combine chicken, spaghetti, parsley, pimiento, and mushrooms. Add soup mixture. Top with extra shredded cheese. Bake at 350 F. for 20 minutes or until bubbly. If mixture seems too dry, add a little milk. Serving Size: 8

SCALLOP AND SHRIMP CASSEROLE

SCALLOP AND SHRIMP CASSEROLE

2 lbs. scallops (not bay) 1 lb. med. shrimp, peeled 1 (28 oz.) can stewed tomatoes 3/4 - 1 lb. Feta cheese 1/4 c. white wine 1 lg. onion, sliced 1 clove garlic, minced 1 tsp. sugar 1/2 stick butter Fresh parsley Preheat oven to 400 degrees. Brown onion and garlic. Add tomatoes and sugar. Simmer, covered 30 minutes, stirring occasionally. Cook seafood in butter for 2 minutes or until white, not clear. Set aside in bowl. Put white wine in pan and cook down for 2 minutes. Pour sauce into mixture. Put seafood into flat casserole. Top with sauce. Sprinkle with Feta cheese and parsley. Bake 20 minutes at 400 degrees. Serve over rice. Recipe can be prepared ahead. Serves 6.

NEW ENGLAND CLAM CHOWDER

NEW ENGLAND CLAM CHOWDER

This old-fashioned authentic Cape Cod version of New England Clam Chowder is a hearty dish for the dwellers of a harsh climate. The old recipe has been passed down through generations without a nod to modern preferences for low-fat fare. As such, if you're on a low fat diet, this dish may not be for you. But for a special occasion, this original verion will not be beat for flavor. 2 quarts Little Neck clams, steamed, liquor reserved 3-4 lbs potatoes, peeled 1/2 lb lean salt pork 3 large sweet onions, sliced 2 whole bay leaves 1 thick slice bacon (optional) 2-3 celery stalks with green tops 4 tablespoons fresh parsley, minced 2-3 green onions or 1 leek, finely chopped (optional) 1-2 lbs frozen sweet corn (as desired) 3 cloves garlic 1 pint cream 1 quart clam broth or water 1/2 gallon milk pinch celery seed (optional) 3-4 tablespoons flour 1 stick butter 1 tablespoon olive oil salt and pepper, to taste paprika, to taste Thoroughly wash clams, scrubbing shells. If you're using freshly dug clams, sprinkle the washed clams with corn meal the night before use, and refrigerate overnight to allow the clams to be sand free. On the day the chowder is to be prepared, steam, clean and shuck enough clams to have at least 2 quarts of clams (more is better!). Save the clam liquor (broth created while steaming). Refrigerate the cooked clams in their liquor. Meanwhile, prepare the chowder base. Using a sharp knife, slice the salt pork (pancetta can be substituted) into 1/8" inch dice (including rind). In a large stockpot, on the lowest heat setting, add salt pork to pan; add bacon (also chopped). Cook over low heat for 15 minutes, allowing salt pork to render. Remove from heat and allow to sit for another 15 minutes. Add olive oil and 1 tablespoon of the butter (save remaining butter for later). Sauté thinly sliced celery (save green celery leaves for later), and sliced onion in the rendered salt pork and bacon until onions take on color, adding minced garlic during the final few minutes of browning. Add clam liquor or water, scraping browned onion bits from bottom of pan. Add 2 whole bay leaves and a pinch of celery seed, if desired. Add minced green onions or leeks. Simmer for 15 minutes. Wash, peel and cut the potatoes into one inch cubes. Add to the pot, bring to a boil for 30 seconds, reduce heat to barely a simmer. Chowder may be thickened with a small amount of all purpose flour, Wondra flour, or a few tablespoons corn starch stirred into a cup of cold broth. When adding thickeners, be sure to allow at least 30 minutes of cooking time in order to prevent an uncooked flour taste. More thickener can be added if you like a thicker chowder base; remember that milk/cream are still to be added later, so add more than you think you'll need to compensate. After 20-30 minutes, check potatoes to see if they are tender. When potatoes are nearly done, add frozen corn. Be sure to use a good quality of frozen corn; the sweeter varieties improve the overall flavor of the chowder. Stir in clams and strained clam liquor (be careful not to pour in the bottom of the clam liquor which usually contains sand! Add milk and cream in the ratio you desire; for a richer chowder, add more cream and less milk. Simmer for another 15 minutes and add remaining butter, minced parsley, chopped green celery leaves and salt and pepper, to taste. Remove bay leaves (or simply don't let them make it into a serving!). When butter has melted and clams are heated through, serve in warmed bowls, sprinkled with paprika and garnished with fresh parsley. Milk crackers are a traditional accompaniment. Variations: To add additional flavor to this soup, especially when clam broth is not available, use a few teaspoons of clam base, available at restaurant supply stores. Large chunks of white fish or lobster can be added during the last 20 minutes in addition to (or as a substitute for) the clams, for a seafood chowder. Have no clams or fish? Try a broccoli chowder variation, using chopped broccoli as a substitute.

PORCUPINE MEATBALLS

PORCUPINE MEATBALLS

1 lb. ground beef 1/2 c. uncooked rice 1/4 onion, chopped fine 1/2 slice white bread 1 can tomato soup Salt & seasoning salt, to taste Take 1/2 slice white bread, add 1/2 cup cold water and mix. Add to meat, seasoning, onion and rice. Form into meatballs and place into ungreased, covered electric fry pan or heavy fry pan. Cover with 1 can tomato soup and 1 can of water which have been mixed together. Place cover on skillet or fry pan. Cook on medium heat (just so tomato juice lightly boils) until rice pops out like a porcupine. Can also be placed in heavy pan in 350 degree oven (covered) until rice pops out.

BANANA AND STRAWBERRY PUDDING

BANANA AND STRAWBERRY PUDDING

1 box of Jello French Vanilla Instant pudding 1 box of Jello Banana Cream Instant pudding milk 1 large container of Whipped cream 3-4 ripe bananas 1 small carton of strawberries 1 bag of the cheapest vanilla wafers (they stay crunchy longer) The amount of layers depends on the dish it is prepared in. I use an 11x9 in. glass casserole dish. In a bowl combine both boxes of pudding mix and prepare according to the package directions omitting 1 cup of milk. Fold half of the whipped cream into the pudding mixture. Now make a layer of vanilla wafers on the bottom of your casserole dish (none of the wafers should be on top of one another), then slice bananas over the wafers until you get an even cover but you should still be able to see the first layer. Now slice strawberries over the bananas. The next layer will be the pudding. Start over with the vanilla wafers, continue layer up to the pudding. After you've applied a layer of pudding, line the sides of the pan with wafers. Take the rest of the whipped cream and spread it on top. Crush the remaining wafers and crumbs, and then sprinkle them on top of whipped cream. Optional: Garnish top with strawberries.