Momma's Potato AuGratin

Gollum's Foodie Friday, our gracious host for Foodie Friday. For my foodie Friday post, I gave a tease last week for my motehr's recipe for Potatoes Au Gratin. I also posted my mother's cornbread recipe below this post.

One of my most favorites of my mother's recipes is her Potato Au Gratin. It actually is a family recipe, taught to my mother by her mother, and to her mother by her grandmother. I dream about it at night sometimes. The recipe is basically a cheese sauce that she combines with cooked potatoes. She uses the same cheese cream sauce in her macaroni and cheese, just omitting onion in the sauce. It too is one of my favorites. The possibilities are endless...on broccoli, on asparagus...
You are going to love this recipe, And love me for sharing it!
It will quickly become a staple dish for your family as it has mine.

Ingredients
sliced or cut up red new potatoes, boiled in salted water for maybe 10 minutes (any longer or they will begin to fall apart. Pierce potato while cooking to check for tenderness) and drain.
2 cups cheddar cheese (or cheese you prefer)
2 Tbsp finely grated onion (the kids will never know)
1 1/2 C Milk
1/2 tsp Salt
Pepper to liking
3 Heaping Tbsp flour
3 Tbsp Butter
2-3 heaping Tbsp sour cream

Directions
(sauce)
In a sauce pot on medium-low heat, , melt 3 Tbsp margarine. When fully melted, whisk in 3 heaping Tbsp flour,1/2 tsp salt and pepper, being careful not to burn. When incorporated together, add in milk, onion and 1 C cheese. When blended, add the other cup and the sourcream, Blend. Stir constant with whisk. Sauce will thicken as it cooks. If sauce becomes to thick, add a bit more milk. If to thin, add more cheese.

Assembly
Layer potatoes, then cheese sauce, then repeat. Top with shredded cheese.
Bake for 15 minutes on 350 degrees. (If you want a creamier sauce, do not bake).

Southern Staples: Cornbread

Here in the south there are some things that just define the culture...
Some of those being the humidity (take note, southern women don't sweat, we "glisten")
The dialect (hun-neh and pah-dun, included)and especially important, the food.
And be quite certain there "ain't" no one that can serve it up like someone's momma or grandmomma. Those of you that were not lucky enough to be born in the south can cook like one, with the proper instructions, mind you.
Today we are going to examine some of those essential and defining southern dishes. Pretty soon, you will be serving up a slice of cornbread and sweet tea like a southern belle.
Ok, almost....we still need to work on that drawl.
In the meantime....the food.
Every Tuesday on my recipe blog, Plates and Places, I will introduce you to the fine art of southern cuisine... that being SOUTHERN STAPLES. (Today's post is being posted late).

Cornbread.
Let me declare that real cornbread is not sweet. Not even in the slightest.
What is more southern than that? I don't know.

My mentor, author Kathryn Tucker Windham loves to say, "Honey, don't ever-EVER...no matter what...put sugah in cornbread. Because if you do, it becomes cake." I would highly recommend listening to Ms Windham in her own words. I promise you, you will crave cornbread *right now*!

Before we get to the cornbread lets discuss two very important things:
The Cast Iron Skillet: A well seasoned cast iron skillet is essential for good Southern style cornbread. Make sure in your final will and testament that it is clearly stated who inherits your skillet.
The Cornmeal: Today at the grocer, most of the cornmeal you will find has had the oil extracted from the meal. If possible find and purchase stone ground cornmeal. Its natural and contains all of the essential corn oils to make your cornbread crispy on the outside and moist on the inside. Once you try real stone ground cornmeal, you will not go back. I strongly recommend storing cornmeal in your freezer instead of say, your pantry. Freezing it will keep it from having a rancent taste and will always taste fresh. It will not clump, you can scoop straight from the freezer.


Now...the Cornbread. I am going to allow my mother to explain cornbread and how she came to know this recipe that has been in the family for many generations.


"By the time I was "old enough" to help out in the kitchen and help Dada (my maternal grandfather) Mama (my grandmother) has had a debilitating stroke. She still tried to cook meals for Dada and herself. She used a big high stool to sit down on and cook. One hot summer day, she said, "Sharon, I want you to make the cornbread. I'll tell you how." So she sat on that stool and she told me what to do. These measurements are how I make her cornbread to this day. Thanks, Mama!"

Thank you to MY Mama for sharing this with me. It is a recipe that will continue to be passed through generations.



INGREDIENTS:
Crisco shoterning (dollop)
1 heaping coffee cup self rising cornmeal
approx. 3 heaping "soup spoons" self rising flour (spoons from eating utensils)
approx. 1/4 tsp baking soda
scant tsp sugar (very scant-this will sweeten the meal only lightly. But you will not taste the sugar)
1 egg (or 2 if you are making a large skillet)
buttermilk (enough to blend and moisten mixture)
water (1 quick burst from kitchen faucet)

Place a big dollop of shortening in skillet. Preheat to 450 degrees. Place skillet in oven with shortening. While skillet is getting hot, measure the dry ingredients (as she told me to measure) and stir then to blend well. Add egg, break yolk and mix into a small well you have made in the dry mix. Add enough buttermilk to make batter thick. Now add the water to thin batter A LITTLE. The mixture should be thick, but not as thick as cake batter. Pour some of the Crisco shortening (not all of it) from the now hot skillet into the batter. Stir hot Crisco in. Pour batter into hot skillet and cook until nice and golden brown. About 20-25 minutes.

Foodie Friday-Celebration Supper, Southern Style!

For my birthday last week my mother asked where I wanted to go out to eat to celebrate. "Out? Surely you Jest! I want a home cooked meal. I don't want to go out. Will you please do that, make me supper-or things could get ugly!?"
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!".
Enjoy!

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

Ingredients
* 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


Directions
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.
4 servings

Momma's Potatoes Au Gratin


Fresh Blueberry "Salad"
Ingredients:
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
chopped nuts
Preparation:
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

6 ounces good quality bittersweet chocolate, plus 6 ounces
3 tablespoons butter
3/4 cup granulated sugar
3 1/2 tablespoons water
2 eggs
3/4 cup flour
3/4 teaspoon salt
2 cups walnuts, coarsely chopped (optional)
Directions
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.
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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!

Unforgettable Chicken Casserole

Gollum's Foodie Friday, our gracious host for Foodie Friday.

This is a family favorite of ours...a dish that came from Southern Living Magazine (Dec 1984). Even the kids love it!

Unforgettable Chicken Casserole

3 cups chopped deli-roasted chicken (or other cooked, diced chicken meat)
2 cups finely chopped celery
1 cup (4 ounces) grated Cheddar cheese
1/2 cup slivered almonds
1/2 cup light sour cream
1/2 cup light mayonaisse
1 can reduced-sodium cream of chicken soup
1 (4-ounce) can water chestnuts, drained and chopped (we do not put these in our dish)
1½ cups French fried onion rings

Stir together first 8 ingredients in a large bowl. Spoon into a lightly greased 11x7baking dish.

Bake at 350ºF for 40 minutes; sprinkle onion rings evenly over top. Bake 5 more minutes or until bubbly around edges. Let stand 10 minutes before serving. Makes 6 to 8 servings.

Cheese & Strawberry Ring for Foodie Friday

My friend, Ms Ann (who happens to by my friend, Sweetness' mother) is an amazing hostess. She has a knack for making one feel like a special guest. It's in the decor of her home, and the delicious food she makes. She was kind enough to invite my friend Diva and I over as we traveled through in route to the Neshoba County Fair. She made us a wonderful brunch, and was so kind to share with me the recipes of my favorite treats on her buffett. This recipe is for a cheese ring. It can be made spicier as you add as much "heat" as you like to it.

Ms. Anne's Cheese and Strawberry Ring

1 16 oz lb medium cheddar cheese
1 lb. grated sharp cheese
1 C mayo
1 small onion, grated
1 C chopped nuts (pecans)
1 tsp. black pepper
1 tsp red pepper
1 bottle strawberry preserves
chopped parsley for presentation

Mix all ingredients well together, with the exception of the preserves and parsley. Mold into shape of circle. Put on a platter and put strawberry preserves in the middle of the ring. Use some halved pecans and press into top of mold. Sprinkle with parsley over top.

This recipe can be frozen until "party time".

Find more recipes at Gollum's Foodie Friday, our gracious host for Foodie Friday.

Foodie Friday, Marinated Cheese

Today is Foodie Friday! It is hosted by Designs by Gollum. Be sure to go by and see all of the participants of this most Tasty day of the week!

This is one of my favorite appetizer's, It's so simple but it looks like you took hours preparing it! But it didn't. Though you dont have to tell anyone that!
Cheese. It's my weakness. Take your sweets, give me a hunk of cheese and leave me be. I am a happy girl.
Remember the Seinfled episode, Summer of George, where he equates happiness and freedom with a block of cheese the "size of a wagon wheel". I relate. And so today's recipe....
Marinated Cheese

Ingredients:
1/2 cup(s) olive oil
1/2 cup(s) white wine vinegar
3 tablespoon(s) (chopped fresh) parsley
3 tablespoon(s) (minced) green onions
1 teaspoon(s) sugar
3/4 teaspoon(s) (dried) basil
1/2 teaspoon(s) salt
1/2 teaspoon(s) pepper
3 clove(s) garlic, minced
1 jar(s) (2-oz.) pimiento, drained
1 block(s) (8-oz. sharp) Cheddar cheese
1 ounce(s) (8-oz. package) cream cheese

Directions
Combine first 10 ingredients in a jar, cover tightly and shake vigorously to combine. Set marinade aside.
Cut block of Cheddar cheesein half lengthwise. Cut crosswise into 1/4-inch-thick slices; set aside. Using a knife dipped in very hot water and wiped dry in between slices, cut the cream cheese into 1/4-inch-thick slices.
Arrange cheese slices alternately in a shallow baking dish, standing slices on edges. Pour the marinade over the cheese slices. Cover and refrigerate for at least 8 hours.
Transfer cheese slices to a serving platter in the same alternating fashion, reserving marinade. Spoon marinade over cheese slices. Use cheese forks; serve with assorted crackers.

Lavendar Scones

This is a recipe that came from a Bread and Breakfast in Guntersville, Alabama. The home sits on the ridge of the mountain and overlooks the river below. It's a perfect spot to sit on the porch and take in such a view while finding comfort in these sweet delights.

LAVENDER SCONES

2 cups Flour

1 Tbsp Baking Powder
4 Tbsp Butter

1/4 cup Sugar
2 tsp Fresh Lavender Florets & leaves,roughly chopped,

About 2/3 cup milk

425 degree oven.

Sift together Flour & Baking Powder.Cut the Butter into the dry ingredients until mixture looks like breadcrumbs. Stir in sugar & chopped Lavender, saving a bit to sprinkle on top of Scones before baking them. Add Milk enough to make a soft, sticky dough.

Mix together & turn dough out on a well floured board or surface. Shape dough into a circle about 1 inch deep, gently patting. Use a floured cutter or slice in pie shaped wedges...yields approx 10...place on baking sheet (I use a bakers stone, sometimes called a pizza stone), brush tops of scones with a little milk & bits of chopped Lavender & bake 10 - 12 min until golden.

Serve warm with Jam & Clotted Cream (recipe below)

Wonderful for Tea Parties or Breakfast breads!!


MOCK CLOTTED CREAM

1 3 OZ Pkg Cream Cheese

1/4 Cup Powdered Sugar
1/4 Cup Sour Cream

1/2 Cup Heavy Cream 1 tsp Vanilla

In medium bowl, combine Cream Cheese, Sugar & Sour Cream. Beat with electric Mixer on med speed until smooth. Add Cream & Vanilla & beat til lite & fluffy. Use in place of butter on Biscuits or Scones or any specialty breads you wish.

This is my post for Foodie Friday, Hosted by Gollum. Be sure to visit all the FF participants for some wonderful delights!