Michele G
Fried Green Tomatoes
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste
Preparation
Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side
Michele G
Easy Ham & Cheese Biscuits recipe
Ingredients
- 1/2 lb sliced deli ham
- 2 cups shredded cheese
- 2 tubes refrigerator biscuits (such as Grands)
Instructions
- Flatten each biscuit until it's slightly larger than the bottom of a coffee mug. You can do this with your fingers or use an actual straight-sided coffee mug to roll them out.
- Place approximately 1 tablespoon of shredded cheese in the middle of the dough circle.
- Top the cheese with about 1 tablespoon of ham, or approximately one slice folded up.
- Carefully bring up the sides of the dough around the filling and pinch them together to create a ball, enclosing the filling inside.
- Place the ball, seam side down, on a greased tinfoil-lined baking sheet. Repeat with rest of biscuits and filling, placing the balls together on the baking sheet, with sides touching slightly.
- Sprinkle lightly with cheese.
- Bake at 350 for about 8 to 10 minutes, or until the tops are golden brown. Do not over bake.
Michele G
Cornbread Salad ...No Joke Y'all!
1 recipe cornbread
1 can niblets corn
1 can ranch beans, chili beans or kidney beans
1/2 cup sweet onion diced
1/2 cup green pepper diced
2 cups cheddar cheese grated
5-6 slices bacon fried crisp
1 pkg ranch dressing mix
1 cup sour cream
1 cup mayonnaise...
1 pan of your favorite cornbread or you can use a box of Jiffy cornbread mix prepared, 1/2 cup vidalia or sweet onion, 1/2 cup green pepper, 1 can ranch or chili beans (drained) or kidney beans will also work, 1 can niblets corn (drained), 5-6 slices crisp bacon, 2 cups shredded cheddar cheese, 1 pkg ranch dressing mix blended with 1 cup mayonnaise and 1 cup sour cream to make the dressing. Be sure you blend these together well.
Take 1/2 cornbread and cut in cubes. Place in the bottom of a tall trifle dish or a big glass salad bowl. A clear bowl just looks prettier because the layers show. Drain the beans well and put over the cornbread layer. Next put half the onion and half the green pepper. Pour half the dressing over this layer. Cut the rest of the cornbread in cubes and do another layer of cornbread. Drain corn well and put it over this layer. Sprinkle the rest of the onion and green pepper over this. Finish the top with the rest of the ranch dressing mix, the grated cheese and the bacon crumbled. Cover with plastic wrap and refrigerate for a few hours before serving. This is best made early in the day and refrigerated for several hours to blend the flavors. I wouldn't make it the day before though because it could get soggy.
Michele G
Cheesy Hashbrown Potatoes
I love that the recipe uses real ingredients and doesn't required any canned soup!
Makes a 9×13 pan (8-10 servings)
INGREDIENTS:
- 8-9 medium large potatoes OR 2 lbs. frozen shredded hashbrowns
- 2 cups shredded cheddar cheese (or any kind of cheese or mix of cheeses you prefer)
- 2 cups milk
- 4 Tablespoons butter (I only use 2!)
- 1 ½ teaspoons salt
- Shredded Parmesan cheese
DIRECTIONS:
Preheat the oven to 350 degrees.
If using whole potatoes scrub potatoes: Place whole unpeeled potatoes in a large pot of boiling water. Boil for about 15 minutes, or just until starting to get tender. (NOTE: I’ve tried skipping the boiling part and just using shredded raw potatoes and it doesn’t taste the same. So don’t skip this step!)
Rinse in cold water and peel (the skins will fall off with just a little bit of pressure – it’s not necessary to get every little piece of skin off). Let cool and then dry the potatoes (I use a paper towel to do this) Once potatoes are dry, grate them to resemble hash browns.
Place shredded potatoes or frozen (unthawed) hashbrowns in a 9×13 pan. Sprinkle with shredded cheese and stir lightly to combine.
Heat milk, butter, and salt in a separate pan until butter is melted (I do this in the microwave). Pour over potato/cheese mixture. Sprinkle generously with Parmesan cheese.
Bake at 350 degrees for 50-60 minutes, or until cheese is browned (I usually turn the broiler on high for the last 1-2 minutes). Let stand 5 minutes before serving.
Michele G
Southern Style Creamed Corn
Southern Style Creamed Corn
1/2 cup of heavy cream, half and half or milk
1/2 cup of water
1 teaspoon of cornstarch
1 teaspoon of granulated sugar
Kosher salt and freshly cracked black pepper, to taste
Melt the bacon fat in a stainless or cast iron skillet on slightly over a medium heat. Combine the milk and water; whisk in the cornstarch. Add the corn and stir together. Pour into the hot bacon drippings and cook for about 15 minutes, or until reduced and thickened, stirring frequently. If desired, remove about half of the corn from the skillet, pulverize it in a blender, then return it to the skillet if you want a more traditional creamed corn.
Variation: For extra richness, eliminate the water and use 1 full cup of heavy cream. Can also use butter in place of the bacon drippings, or use a combination. Stir in 1 ounce of cream cheese, or 1/4 cup of sour cream at the end and warm through. Can also substitute a large (32 ounce) bag of frozen or approximately 3 (15 ounce) cans of corn, drained, if desired.
http://www.deepsouthdish.com/2009/08/southern-style-creamed-corn.html
