RECIPES to share with you....

       Some are from Shattered Lies. Some are from the South. I've tried all but one. All are yummy and not that difficult to make. I no longer eat meat, so some of them I added a tip to make vegan. Hope you will enjoy them. More to come as I try them. Leave me a comment on what you think of them. Cheers! S.J. Francis

           

     Hoppin John

Hoppin John is often served on New Year's day to bring luck in with the New year. The black-eyed peas said to resemble coins when it originated in West Africa, symbolize good fortune. Some people even leave three peas on the plate to ensure luck, fortune and romance.

 

1 16oz package frozen black-eyed peas

3 pints cold water

1/2 pound sliced salt pork or bacon or smoked ham hock

1 teaspoon Tabasco sauce

1/2 teapsoon salt

4 pieces bacon, diced

2 tablespooons bacon dripping

2 medium onions, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and choppped

1 cup long grain rice, cooked according to package directions

1. Cover peas with cold water in a large pan. Add pork, bacon, or ham hock; Tabasco; and salt. Cover and cook over low heat about 30 minutes. Drain.

2. In a saute pan, cook bacon until crisp. Remove bacon from pan and reserve drippings. Cook onions and bell peppers in bacon drippings until soft. Add to drained peas and rice. Cook 8 to 10 minutes, stirring occasionally. Place pea and rice mixture on serving platter. Sprinkle with bacon.

-Viking Cooking School. 

     For a vegan meal, leave out the meat. Subsitute with combination of olive oil, bacon subsititutes to taste.

 

 

     Skillet Cornbread

A cake of cornbread that emerges from a well-seasoned, searing hot skillet has a crust that no baking pan can produce. For best results, use Southern-style cornmeal and flour, such as Martha White or White Lily.

5 tablespoons canola oil(or bacon drippings)

1 cup buttermilk(preferably not low-fat)

1 large egg, beaten

1 cup self-rising cornmeal (such as White Lily or Marth White) plus extra for sprinkling in pan

1/4 cup self-rising flour (such as White Lily or Matha White)

1/4 teaspoon fine salt

Special equipment

Well seasoned 8-inch cast iron skillet

1. Preheat the oven to 425 degrees. Pour the oil (or bacon drippings) into an 8-inch cast-iron silet, and place in the oven. Heat until almost smoking hot, about 5 minutes.

2. Whisk together the buttermilk and egg in a large mixing bowl; set aside until needed.

3. Whisk together the cornmeal, flour, and salt; set aside until needed.

4. Add the cornmeal misture to the buttermilk mixture, stirring with a large spoon just until the dry ingredients are moistened. (Note: Some lumps will remain. Do not keep stirring or your cornbread will be tough. Accordingly, never use an electric mixer for making cornbread, as it will over-mix the batter and toughen the bread.)

5. Carefully remove the smoking hot skillet from the oven and pour all but about 2 tablespoonfuls of the sizzling oil into the batter, stirring once just to combine. (Note: Do not attempt to measure out 2 tablesoons of oil, as this would be highly dangerous. Just approximate.) Sprinkle a little cornmeal in the hot pan before adding the batter; it will brown and add a crisp texture.

6. Carefully pour the batter into the smoking hot skillet; it will immediately begin to sizzle. Place the skillet in the oven and cook until no longer jiggly, about 15 to 20 minutes.

7. Remove cornbread from the oven and flip the pan. The crunchy bottom will now be on the top. Allow to cool for 2 to 3 minutes before sliding out of the pan and slicing into 8 wedges. For best results, serve immediately.

-Viking Cooking School

 

 

     Hamburger Steak

1 pound ground chuck

1-1.2 teaspoon salt, divided

1 teaspoon black pepper, divided

1/2 teaspoon garlic powder

1 tablespoon extra virgin olive oil

1 medium onion, chopped

1 8 ounce package fresh mushroom, quartered

2 tablespoon all purpose flour

1 1/4 cup beef broth

Dash of Worcestershire sauce

Fresh parsely, finely chopped for garnish

1. Shape meat into 4 3inch patties. Season both sides with 1 tsp salt, 1/2 tsp pepper and garlic powder

2. Place a 12 inch cast iron skiller over medium heat for 1 minute or until hot. Add patties and cook for 4 minutes on each side. Remove patties to a plate. Reserve drippins in skillet.

3. Add oil to reserved drippings in skillet, and cook over medium heat until hot. Add onion, mushrooms, and remaining 1/2 tsp salt and pepper. Saute 8 mninutes or until onion is slightly browned and tender.

4. Sprinkle flour over onion mixture. Cook, stirring constantly with a wooden spoon for 1 minute or until flour is thoroughly mixed and smooth. Slowly stir in beef broth, stirring to loosen browned bits from the bottom of skillet. Stir in Worcestshire sauce, and bring mixture to a light boil, stirring constantly.

5. Reduce heat to medium-low, add pattied to skillet and simmer 10 minutes or until patties are thoroughly cooked and gravy thickens. Place patties on indidivual plates and top each with gravy.

Makes 4 servings.

Time to cook from start to finish: Under an hour.

 

 

     Quick Homemade Macaroni and Cheese

1/2 cup plus 1-1/2 teaspoon kosher salt, divided

1 quart milk

6 tablespoon butter, cut into pieces

6 tablespoons all-purpose flour

1 pound pasta (penne, cavatappi, or rotini)

1 8oz package shredded Monterey Jack Cheese

1 teaspoon ho t sauce (such as Tabasco)

1/2 teaspoon ground black pepper

1-1/2 cups panko (Japanses breadcrumbs)

2 teaspoon olive oil

1. Preheat broiler with oven rack 8 to 9 inces from heat.

2. Bring 1/4 cup salt and 4 qt. water to a boil in a large covered Dutch oven over high heat.

3. Meanwhile, microwave milk in a microwave safe 1 quart glass measuring cup covered with plastic wrap at HIGH 3 minutes.

While milk is heating, melt butter in a 12 inch cast iron skillet over medium heat.

Reduce heat to medium-low, add flour, and cook, whisking constantly for 2 minutes. Gradually whisk in hot milk. Increase heat to medium-high and bring to a low boil, whisking often.

4. Add pasta to boiling water, and cook 8 minutes.

5. Meanwhile, continue to cook sauce, whisking often for 6 minutes. Remove from heat; wisk in cheeses, hot sauce, 1-1.2 tsp salt and 1.2 tps pepper. Cover.

6. Stir together panko and olive oil.

7. Drain pasta, and fold into cheese sauce. Sprinkle with panko mixture.

8. Broil 1 to 2 minutes or until breadcrumbs are golden brown. Serve immediately.

Makes 6 to 8 servings.

Time to make: 20 minutes.

 

 

     Dixie Chicken Salad with Grapes, HOney, Salad and Broccoli

2 large eggs, lightly beaten

6 (4 oz) chicken cutlets, 1/4 to 1/2 inch thick

1-1.2 cups seasoned breadcrumbs

1/2 cup apple cider vinegar

2 tablespoon honey

1 tablesppon Dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 cup olive oil

1 5 ounce package spring lettuce mix

5 cups broccoli florets

1/2 cup halved seedless red grapes

1/2 cup halved seedless green graps

1/2 cup sliced honey-roasted almonds

1. Preheat oven to 425 degrees. Whisk together eggs and 3 tablespoon water in a smal bowl. Dip chicken in egg mixture, and dredge in breadcrumbs, pressing firmly to adhere. Place on a aluminun foil-lined baking sheet. Bake 15 minutes or until chicken is brown and done.

2. Meanwhile, whisk together vinegar, honey mustard, salt, pepper and olive oil. Toss together lettuce, broccoli, red grapes, and green graps; season with salt and pepper. Top with chicken and sliced almonds; serve with vinaigrette.

Makes 4 to 6 servings.

Takes 30 minutes to make.

For a vegan meal, leave out the chicken and eggs and assemble the rest.

 

 

     Ginger-Peach Shortbread Cobbler

1 cup butter, softened

1/2 cup loosely packed light brown sugar

1/8 teaspoon salt

2-1/4 cups plus 3 tablespoon, all purpose flour, divided

1 (1/2 inch) piece fresh ginger, peeled

3/4 cup turbinado sugar, divided

7 to 9 medium sixe peaches, (such as Elberta), halved

2 tablespon fresh lemon juice

1 large egg white, lightly beaten

2 teaspoon granulated sugar

1. Preheat oven to 400 degrees. Beat first 3 ingredients and 2 1/2 cups flour at medium speed with a heavy-duty electric stand mixer just until combined. Place dough on a lightly floured surface, roll to 1/4 inch thickness. Cut about 14 rounds with a 2 1/2 inch fluted round cutter. Place rounds in a single layer on a baking sheet; cover and chill until ready to use.

2. Pulse ginger and 1/4/ cup turbinado sugar in a food processor 5 to 6 times or until well combined. Stir together giner mixture and remaining 1/2 cup turbinado sugar in a large bowl. Add lemon juice, peaches, and remaining 3 tablespoons flour; toss to coat. Place peach halvs, slightly overlapping, in a greased (with butter) 10-inch cast iron skillet, and pour any remaining juice over peaches.

3. Bake at 400 degrees for 15 minutes. Remove from oven, and nestle shortbread dough rounds among peaches. Brush rounds with egg white, and sprinkle with granulated sugar. Bake at 17 to 20 minutes or until golden brown.

Makes 6 to 8 servings.

Total to make 2 hours.

 

 

     Nectarine-Chile Ice Pops

2/3 cup sugar

1 tablespoon light corn syrup

1/4 teaspoon table salt

2 (1/4 inch thick) jalapeno pepper slices (with seeds)

4 large nectarines, peeled and quartered

1-1/2 teaspoon firmly packed lime zest

1/4 cup fresh lime juice

10 food safe wooden craft sticks

1. To make a sugar syrup, bring first 3 ingredients and 3 tablesppons water to a boil in a small saucepan over medium heat. Boil, stirring constantly 1 to 2 minutes or just until sugar dissolves. Add pepper slices, and cook, stirring occasionally for 1 minute. Remove from heat; let stand 15 minutes. Discard jalapeno pepper slices.

2. Process sugar syrup, nectarines, and next 2 ingredients in a food processor until smooth, stopping to scrape down sides as needed. Pour mixture into 10 (2 oz.) plastic pop molds. Top with lids of pop molds, and freeze 1 hours. Insert craft sticks, leaving 1-1/2 to 2 inches sticking out, and freeze 7 more hourse or until sitck are solidly anchored and pops are completely frozen.

Makes 10 pops.

Takes 8 hours and 45 minutes from start to finish.

 

 

     Chile Rubbed Chops with Sweet Potatoes and Grilled Okra

1 teaspoon ancho chile powder

2 teaspoons dried oregano

1 teaspoon celery seeds

1 teaspoon paprkia

1 teaspoon dried thyme

2-1/2 teaspoon kosher salt, divided

4 (1/2 inch thick) bone-in pork loin chops

2-1/2 tablespoons olive oil, divided

3 or 4 flat wooden skewers

2 medium sized sweet potatoes

1 pound fresh whole okra

1/4 teaspoon ground black pepper

2 tablespoon butter

1. Stir together first 5 ingredients and 1-1/2 teaspoon salt. Brush port chops with 1 tablespoon oil, and rub mixture over both sides. Chill, uncovered for 8 to 12 hours.

2. Soak skewers in water for 20 minutes. Preheat grill to 350 degrees to 400 degrees. Pierce potatoes several times with a fork. Cover with damp paper towels and microwave at HIGH 8 minutes or until tender, turning after 3 minutes. Let stand 10 minutes.

3. Toss together okra, pepper, and remaining olive oil and salt; thread okra onto skeweres. Grill pork, covered with grill lid, 5 minutes on each side or until a meat thermometer inserted in thickest portion registers 155 degrees. At the same time, grill okra 5 minutes, turnin occasionally.

4. Cut potatoes in half, and top with butter, season with salt and pepper. Serve with pork and okra.

Makes 4 servings.

Take 9 hours to prepare from start to finish.

 

 

     Pork Chop Sandwiches with Gravy and Grits

6 frozen buttermilk biscuits

6 thin boneless pork loin chops (about 1-3/4 LB)

1-1/2 teaspoon kosher salt, divided

1/2 teaspoon black pepper

2 tablespoon olive oil

1/2 cup butter divided

1/3 cup all-purpose flour

3-3/4 cups milk

1/2 teaspoon hot sauce

1 cup uncooked quick cooking grits

1/2 cup (2 oz.) freshly shredded Cheddar Cheese

1. Cook biscuits according to package directions.

2. Meanwhile, sprinkle pork chops with 1 teaspoon salt and 1/4 teaspon pepper. Cook in hot oil in a large skiller over medium-high heat in batches, 2 to 3 minutes on each side or until browned. Trasnfer chops to a platter and cover with aluminum foil to keep warm. Wipe skiller clean.

3. Melt 1/4 cup butter in skiller over medium-low heat. Whisk in flour. Cook, whisking constantly, 1 minute, scraping browned bits from bottom of skillet. Gradually whisk in milk, increase heat to medium and cook, whisking constantly, 10 minutes or until thickened. Stir in hot saucce and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

4. Cook grits according to package directions; stir in cheese and remaining butter. Season with salt and pepper. Split biscuits; top with pork chops and desired amount of gravy. Serve with grits.

Makes 4 to 6 servings.

Total time to make from start to finish: 40 minutes.

 

 

     Southern Cheese Steak Sandwiches

1 sweet onion, sliced

1 tablespoon olive oil

6 ounces sharp Cheddar Cheese, grated

1/2 cup mayonnaise

1 (4 ounce) jar diced pimiento, drained

4 sub rolls, split

3/4 pound Seared Flank Steak, sliced

1. Preheat broiler with Oven rack 8 to 9 inces from heat. Saute onion in hot oil in a saucepan over medium heat 10 minutes or until tneder. Pulse cheese, mayonnaise, and pimiento in a food processor until comfined. Season with salt and pepper. Spread each roll with about 1/4 cup pimiento cheese mixture.

2. Saute steak in a small skillet over medium-high heat 2 to 3 minutes or until heated through. Divide steak and onions among rolls, and place on a baking sheet. Broil 2 to 3 mintes or until cheese is melted. Serve immediately with remaining pimiento cheese mixture.

Makes 4 servings.

Takes 50 minutes to prepare from statr to finish.

 

 

     Classic Succotash

Created by Native Americans, succotash is the South's most beloved vegetable medley. Ingredients that grow together always go together.

2 cups fresh lima beans

1/2 small yellow onion

4 fresh thyme sprigs

1 garlic clove

3 uncooked bacon slices

1 medium-size sweet onion, chopped

3 cups fresh corn kernels (about 6 ears)

1 pint cherry tomatoes, halved

2 tablespoon unsalted butter

1 tablespoon red wine vinegar

1 1/2 tablespoon chopped fresh dill

1 1/2 tablespoon chopped fresh chives

1. Bring first 4 ingredients and water to cover to a boil in a saucepan over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until beans are tender. Drain beans, reserving 3/4 cup cooking liquid. Discard yllow onion, thyme, and garlic.

2. Cook bacon in a large skillet over medium heat 7 minuteso until crisp, turning once. Remove bacon, reserving 2 tablespoons drippings over medium-high heat 5 minutes. Stir in corn, and cook, stirring often, 6 minutes or until corn is tender. Stir in tomatoes, cooked lima beans, and 3/4 cup reservedcooking liquid; cook, stirring occasionally, 5 minutes. Stir in butter and next 3 ingredients. Season with salt and pepper. Sprinkle with crumbled bacon.

Makes 6 servings.

Time to make from start to finish: 1 hour and 55 minutes.

Vegan? Leave out the bacon and season to your taste with olive oil, salt and pepper and bacon substitute.

 

 

       The Ultimate Fried Egg Sandwich with Bacon

8 (1/2 inch) country style bread slices

2-1/2 Tablespoons butter, melted

4 (3/4 oz.) American cheese slice

2 cups chopped butter lettuces

8 Bacon slices

1/4 cup mayonnaise

4 Fried Eggs

1. Preheat broiler with oven rack 5 inches from heat. Brush bread with butter. Broil on an aluminum foil-lined baking sheet 1 to 2 minutes on each side or until lightly toasted.

2. Top each of 4 bread slices with 1 cheese slice, 1/2 cup lettce, and 2 bacon slices. Spread mayonnaise over remaining bread slices.

3. Carefully placed 1 fried egg on each sandwich; top with remaining bread slices.

Makes 4 servings.

Total time from start to finish: 40 minutes

 

 

     Grits Cakes with Poached Eggs and Country Gravy

Grits Cakes:

1-1/2 cups, Overnight Slow-Cooker Grits

Cooking spray

2 tablesppon bacon drippings

GRAVY:

1/4 cup plus 1 tablespoon butter

1/3 cup all-purpose flour

3-3/4 cups milk

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon hot sauce

Additional ingredienst:

6 poached eggs* (How to poach eggs follows)

sliced chives

1.Spray 6 cup muffin pan with cooking spray. Prepare Grits cakes: Spoon 1/4 cup grits into each cup of lightly greased muffin pan, smoothing the tops. Cover and chill 4 to 12 hours. REmove cakes from pan; and sprinkle with desired amount of salt and pepper. Cooks cakes in hot drippings in a large skillet over medium-high heat 3 minutes on each side or until brown. Keep warm in a 200 degree oven.

2. Prepare Gravy. Melt 1/2 cup buter in a large skillet over medim-low heat. Whish in flour. Cook, whisking constantly for 1 minute. Gradually whisk in milk; reduce heat to medium, and cook, whisking constantly, 10 minutes or until thickened. Stir in 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon hot sauce, and remaining 1 tablespoon butter.

3. Assemble: Place each warm grits cake on a plate; top with 2 tablespoon gravy and 1 poached egg. Sprinkle with chives, salt and pepper.

Makes 6 servings.

Total time from start to finish: 5 hours.

 

 

     Poached Eggs

Pour water to depth of 3 inches into large saucepan. Bring to a boil; reduce heat and simmer. Add 2 tablespoon white vinegar. Break 6 large eggs, 1 at a time into a ramekin and slip each egg into water, as close to surface as possible. Simmer 3 to 5 minutes or to desire degree of doneness.

Makes 6 servings.

Takes 15 minutes from start to finish.

   

    

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