Southern Fried Chicken

1 cup flour, 3 lb. chicken (cut-up), milk, 2 teaspoons salt, 2 teaspoons black pepper, shortening

Combine flour, salt and pepper in bowl. Dip each piece of chicken in milk. Roll each piece in flour, coating all sides. Put shortening in heavy iron skillet to a depth of one-half inch. Heat until shortening is hot, and gently place in chicken. Brown on all sides and then cover skillet and reduce heat. Cook until golden brown. Remove lid and cook an additional 5 minutes for a crispy crust. Serve with country cream gravy.

Chicken Fried Steak

1 1/2 lb. round steak (sometimes I use cubed steaks as well)

2 tbs. milk

2 eggs, beaten

1 1/2 cup flour

1 tsp. salt

1/2 tsp. black pepper

1 tsp. Greek seasoning, optional

1 tsp. garlic powder, optional

Cut Steak into pieces of desired size. Beat eggs slightly & add milk to eggs. Combine flour, black pepper, salt, Greek seasoning, & garlic powder & pour into a gallon freezer bag. Dip steak in egg mixture & drop into bag with flour. Shake until well coated. Fry in hot, deep fat until brown.

Alternate batter:

1 cup milk 1 cup flour

2 eggs, slightly beaten 1 tsp. salt

1/4 tsp. black pepper 1 tsp. Greek seasoning, optional

1 tsp. garlic powder, optional

Combine all ingredients. Dip each piece of steak in batter & fry in deep fat until brown. The batter recipes may also be used on chicken pieces.

Jambalaya

1 chopped onion

1/2 cup chopped celery

1/2 bell pepper, chopped

3 cups raw rice

1 T. ketchup

1 lb shrimp or boneless cooked chicken and sausage

Coat the bottom of a large pot with cooking oil and brown onions on low heat, allow onions to brown evenly, then add enough water to just cover the onions. Let simmer for 5 minutes, then add the celery and bell pepper and simmer til tender. Add shrimp or meat, ketchup and season according to your taste. Allow to simmer on medium heat til cooked . Reduce heat to low and add rice and 3 cups of water stirring occasionally. As rice thickens, cover and let simmer til rice is done. When the water is fully absorbed, dont stir further.

Breakfast Casserole

1/2 onion diced

1/2 green pepper diced

1 large cooked potato, peeled and sliced

4 pieces bacon, cooked and crumbled

4-5 eggs beaten

1/4 cup milk

1/2 cup shredded cheddar cheese

salt and pepper to taste

Cook the bacon and set aside. Saute the onion, green pepper and potato slices in the reserved bacon grease. Place the onions, peppers and potatos in a 9x9 inch square pan. Beat the eggs and milk together, then pour over the onions, peppers and potatoes. Crumble the bacon and sprinkle over the top, then sprinkle the cheese over the top of the mixture. Bake at 375 degrees for approx 20 minutes or until done.

My Best Chilli

1.5 lbs ground beef

2 medium onions, chopped

2 cloves garlic, minced

6 cups water

2 teaspoons Tabasco Sauce

1 can (8 oz) tomato sauce

2.5 to 3 Tablespoons chili powder

1 teaspoon each of salt, paprika, and ground cumin

Cook meat, onion, and garlic until meat is very browned. Drain. Return to pot and add remaining ingredients. Stir and mix well. Bring to boil, then reduce heat to simmer uncovered 1.5 to 2 hours.

Always cook beans separately, never in chili. Always pour chili over beans in plate.

My other Grandma's Biscuits

3 cups self-rising flour

1 cup milk

1/2 cup shortening

Place flour in a large bowl, make a well in

the center of it, and add the shortening and

milk to it. Work it together and roll it out.

Cut out biscuits (a small juice can works well).

Bake at 425 degrees oven until golden brown.

Makes about 3 dozen biscuits.

Confederate Cornbread

2 cups cornmeal

1 cup buttermilk

1 egg

1/4 cup oil or melted shortning

Believe it or not, the oil can be omitted. I have prepared it both ways with great results

Preheat oven to 325 degrees

Grease a 10 inch or larger skillet with Crisco Shortening

(You can use cooking spray. This wasn't available on my Grandmothers wedding day, but I assure you, if it had been, she would have used it.)

In a large bowl, mix all ingredients thoroughly and pour into your iron skillet, then place in oven. Cook for approx 30 min. Check your time and adjust to get your bread golden brown

Also to this mixture you can add 1/2 cup pork cracklins or 1/4 cup Jalapeno peppers. However be warned, if anyone suggests adding any flour or sugar, be VERY careful. You are in the presence of a Carpet Bagger!

Hushpuppies

1 cup yellow corn meal

1 cup flour

2 tsp. salt

4 tsp. baking powder

1 cup milk

2 tbs. sugar

2 eggs

1 small chopped onion

1 Jalapeno pepper (finely Chopped) {Optional of course}

Sift together all dry ingredients. Beat eggs separately & add to milk. Add milk mixture to dry ingredients and stir. Add chopped onion & pepper. Drop by small spoonfuls into deep fat. Cook until they float to top. Dip out when they are browned.

Chicken & Dumplin's

1 whole chicken

2 cups self-rising flour

1 teaspoon salt

3 tablespoons shortening

3/4 cup buttermilk

Boil over medium heat the chicken and 1/2 teaspoon salt in water to cover for approximately two hours. In the last fifteen minutes prepare your dumplings as follows:

In a large bowl combine flour and 1/2 teaspoon salt, then cut in the shortening. Add buttermilk, stirring with a fork until all ingredients are moistened. Turn the dough onto a well floured surface and knead lightly four or five times. Roll the dough until its almost paper thin. Slice into strips.

Remove the chicken from the boiling water. Remove all bones and skin from chicken, chop into chunks and return to boiling liquid. Drop in dumplings, cook for approximately ten minutes. Serves four to six.

Cornbread Dressing

1 pan cornbread

8 slices white bread, toasted

1 chopped onion

2 chopped ribs celery

2 hard boiled eggs

4 eggs, slightly beaten

3-4 cups chicken/turkey broth

1/2 stick butter

1 T. crumbled sage leaves

Salt and pepper to taste

Crumble cornbread and toasted bread in a large bowl.

Add onion, chopped boiled egg and chopped celery.

Add boiling water to mixture, then add crumbled sage leaves.

Salt and pepper to taste. Add raw eggs and melted margarine.

Blend well, pour into buttered baking dish and bake at 425 degrees for 20-30 minutes.

Ham Roll Ups

8 oz. softened cream cheese

12 oz. pkg. of thin, sliced ham

1 bunch of fresh green onions

Lay out the thin ham slices on a large cutting board. Spread about

1" of cream cheese across one of the short ends of the ham slice. Lay green

onion across the cream cheese, cutting it to the same length as the ham.

Carefully roll over the end with the cream cheese and green onion, continuing

to roll up completely. With a sharp knife, cut the rolled up "log" into four

or five equal pieces. Arrange, cream cheese/onion side up, in a serving platter.

Repeat until you have a party platter full of these delicious finger foods.

Cheese Grits

1 Basic recipe of grits

1/2 cup cheddar cheese

1/4 cup Half and Half

Prepare the basic recipe of grits. Once all the water has asorbed into the grits, add the remaining ingredients and simmer for a few extra minutes. Serve and posture perfectly for all the praise that this will bring. The posturing does take a bit of practice, but well worth the work.

Breakfast Casserole

10 eggs

2 1/2 cups of milk

1/4 cup of chopped onion

1/2 cup Velveeta cheese

1/2 cup shredded sharp cheese

3 slices bread buttered and cubed

1 cup sausage (milk)

1/4 cup green pepper chopped (This is optional and I don't use it)

Brown sausage with onion and pepper. Drain sausage mixture on paper towel. Blend eggs and milk. Butter 9"x13" baking pan. Put bread cubes in bottom of the baking pan. Spread cheese over bread. Then sprinkle sausage mixture over all. Refrigerate over night covered. Preheat oven 350. Bake for 45 min-1 hour or until set. This will serve around 8 adults. Other ingredients can be used or meat can be omitted or other meats substituted.

Hashbrown Casserole

Ingredients:

2 lbs frozen shredded potatoes

1/2 cup melted butter

1 can of chicken soup

2 cups of grated cheddar cheese

8 oz. of sour cream

1 teaspoon of salt

1/2 teaspoon of pepper

1/2 small onion

2 cups of Cornflakes, crushed

1/2 cup of melted butter

Place thawed potatoes in 13x9 pan that has been coated with non-stick spray. Mix together next 7 ingredients and pour over potatoes. Top with crushed cornflakes and drizzle with melted butter. Bake uncovered in 350° preheated oven for 45 minutes.

Country Cream Gravy

3 tablespoon drippings from chicken, 2 1/2 cup milk, 3 tablespoon flour, 1/2 cup cream, salt and pepper to taste

Pour drippings in skillet. Add flour and stir until blended. Cook for 2 to 3 minutes on medium heat. Add milk and cream. Bring to a boil. Boil until thick, stirring constantly. Keep stirring until smooth. Season with salt and pepper. Great served over a piping hot buttermilk biscuit.

Coconut Cream Pie

1-1/4 cup sugar, 2 egg yolks, pinch of salt, 1/3 cup evaporated milk, 3 teaspoons cornstarch, 1-2/3 cups milk, 1 tablespoon butter, 1 teaspoon, vanilla extract, 2/3 cup coconut

Combine 1 cup sugar, yolks, salt and evaporated milk, beat until light and creamy. Add cornstarch and mix well, add milk and mix again. cook over low heat until thick. Remove from heat, add butter vanilla & coconut, blend. Pour into 9 inch pie shell. Meringue: Beat egg whites until stiff but not dry, gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pie, sprinkle a small amout of coconut on top, briefly put in oven preheated to broil to slightly brown top, then chill.

Southern Delight

1 orange; peeled with segments pulled apart and frozen in baggy,1 banana; peeled, sliced and frozen in baggy, 6 strawberries; peeled, sliced and frozen in baggy,.6 ice cubes, 2 cups orange juice, 1/2 cup peach juice, 1/2 cup cranberry juice, about 1/4 cup Ginger Ale

Put the ice cubes and frozen fruit in the blender first.

Then add the juices and soda. Use the Ice Crusher feature on the

blender until you can't hear the ice clinking around anymore.

Then blend on high speed until liquid thickens and is frothy.

Pour in tall iced tea glasses and serve with a straw. You can even

garnish with a piece of orange or pineapple or a cherry on the side.

You can play around with this basic recipe and use other juices and fruits in different combinations. Orange juice seems to make the best base, but I have used raspberry, apple, mango and passion fruit juices as well, plus frozen tangerines, tangelos, melon balls, and peaches. You really can't go wrong!

*This makes a great summer cooler as is, but if you want an exotic

tropical drink to serve friends and family when you entertain, just add

a shot or two of good rum to each glass before pouring in the fruit mixture.

Breakfast to be Eaten in Bed (hint, hint !!!!)

1 1/2 cups hashed brown potatoes (refrigerated or frozen) loose pack, 1/2 cup Monterey Jack cheese with jalapeno peppers (shredded), 1/2 cup bell pepper (green and red),1/2 cup shredded Swiss cheese,1/2 cup onion,4 eggs (beaten),1 cup light cream(or half and half).

Thaw potatoes, if frozen. Then press the potatoes between paper towels to remove excess moisture. Grease two 8-ounce casserole dishes. Arrange potatoes evenly in the bottoms of the dishes. Bake uncovered in a 400° F. oven for 20 minutes. Remove casseroles from oven and let stand about 10 minutes to cool slightly. Reduce oven temperature to 350° F. Saute onions and peppers. On top of the potatoes in the casseroles, layer Monterey Jack cheese, sauteed onions and peppers, and Swiss cheese. In small mixing bowl, combine the eggs and light cream or half-and-half. Pour egg mixture over potato and cheese mixture in casseroles. Bake uncovered in the 350° oven about 25 minutes, or until the centers appear set. Let stand about 5 minutes before serving. Makes 2 servings.