Ok, the last part I didn't say....but my mom did oblige me with my request for some country cooking.
Below is the pictures of her food, plus many of the recipes. I will share her recipe for cornbread, a recipe that has been in the family for many generations on Tuesday's Southern Staples, so be sure to come back. If you want to know how to make real authentic southern cornbread....I have the recipe for you! "Ain't nothing like it!".
COUNTRY FRIED CHICKEN
What's fixed when the preacher is comin fer dinner? Fried chicken.
What's good, hot, cold or 2 days old? Fried chicken.
What's the most popular at family reunions, church socials or dinner on the grounds? Fried chicken. So here's the country way of fryin' it.
This recipe is for 2 chickens and it can be adjusted to suit the amount.
Cut chicken into pieces for frying and wash well, roll in mixture of 2 cups of lour, 4 teaspoons salt and 1/4 teaspoon pepper.
Put skillet on, put in about 1/2 inch of fat and get it hot. Place chicken in and fry until brown, turning often. Then reduce heat, cover well and cook about 25 minutes until tender.
The leavings are mighty good to make white soup (white milk) gravy.
Momma's Cornbread- A fourth generation family recipe.
Come back Tuesday for Southern Staples edition for the recipe. It's bonified southern.
Fresh Sliced Tomatoes with Feta and Herbs, drizzled with Olive Oil
Garden Fresh Corn on the Cob
Fresh Black Eyed Peas
Black eyed peas are often called crowder peas and cow peas. Cow peas are actually black eyed peas but crowder peas are a similar but different pea. You could substitute crowder peas in this recipe if you like. A note of interest: black eyed peas are eaten by Southerners on New Years Day. It is a tradition and is suppose to bring good luck for the New Year
* 2 1/2 cups black eyed peas
* 8 cups water
* 1/2 tablespoon salt
* 1/4 tablespoon black pepper
* 1 medium size onion (whole)
* 1 slice bacon (un-cooked)
* 1/4 tsp garlic powder
* 1/4 tsp vinegar
Place all ingredients in a large cooking pot on stove top burner on medium heat. Cook 40 minutes or until peas are tender. Add additional water if needed to keep peas covered. If peas are dry they will burn quickly and be inedible.
Momma's Potatoes Au Gratin
Fresh Blueberry "Salad"
1 can (8 ounces) crushed pineapple in juice
2 packages (3 ounces each) blackberry or black raspberry Jello
3 cups boiling water
1 can (15 ounces) blueberries, drained
8 ounces sour cream (1 cup)
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
Blueberry Jello Salad Directions
Drain pineapple; reserve juice. Dissolve Jello in boiling water; stir in reserved pineapple juice. Chill until slightly set, about the consistency of unbeaten egg white. Stir in pineapple and blueberries. Pour into a 9 1/2 x 6 x 2-inch pan; chill until firm. Combine sour cream, cream cheese, and sugar; mix well until smooth and well blended. Spread over blueberry Jello salad and top with chopped pecans or walnuts.
Blueberry Jello gelatin salad serves 6 to 8.
Double Chocolate Brownies
3 tablespoons butter
3/4 cup granulated sugar
3 1/2 tablespoons water
3/4 cup flour
3/4 teaspoon salt
2 cups walnuts, coarsely chopped (optional)
Preheat oven to 325 degrees F.
In a medium saucepan, combine 6 ounces chocolate with butter, sugar, and water. Cook over low heat, stirring, until melted. Set aside to cool a bit. Break up the remaining chocolate and stir into melted chocolate mixture. Whisk in eggs, flour, and salt. Add walnuts if desired. Batter will be thick and lumpy. Spray a 9-inch square pan with non-stick spray and scrape batter into pan. Bake for 30 to 35 minutes. Set on rack to cool. Garnish with powdered sugar.
As you can see, it was a wonderful birthday! I got all I could ever ask for.
There is nothing like Momma's home cooking.
I must admit, that these are just the recipes, a good heaping of LOVE needs to be added to each recipe for it to taste just right. For without some LOVE added to your food....its just food, LOVE makes it Good Eatin'!
Thanks Mom! I love you!
Gollum's Foodie Friday, our gracious host for Foodie Friday. Thank you to our host!