Southern Candied Sweet Potatoes

 

Ingredients:

• 2 cups white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 pinch salt
• 1/2 cup butter
• 6 sweet potatoes, peeled and sliced
• 1 tablespoon vanilla extract

Instructions:

In a small bowl, mix the sugar, cinnamon, nutmeg, and salt together.
Melt butter in a large skillet over medium heat; add sweet potatoes, and stir to coat.
Sprinkle sugar mixture over the sweet potatoes, and stir.
Cover skillet, and reduce heat to low.
Cook, stirring occasionally, for 1 hour, or until the sauce is dark and the potatoes are candied.
They should be tender, but a little hard around the edges.
Stir in vanilla, and serve.

My Grandmother’s Fresh Peach Cobbler

 

Ingredients:

• 1/4 cup melted butter
• 1 cup flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 3/4 cup milk
• 5 -6 peaches, sliced
• 3/4 cup sugar

Directions:

1 Preheat oven to 350°.
2 Pour melted butter into an 8×8 pan.
3 Whisk together the flour, 3/4 cup of sugar, baking powder and milk.
4 Pour over melted butter.
5 Cover with peach slices.
6 Cover with 3/4 cup sugar (I know this will seem like a lot, but use it all.).
7 Bake until batter rises to top and forms a nice brown crust, about 20 – 30 minutes.

Mexican Cornbread

 

Ingredients

• 1 + 1/2 cups self rising corn meal mix white or yellow
• 1 + 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 3/4 cup shredded cheddar cheese mild, medium, or sharp
• 1/2 cup vegetable oil
• 1/2 cup chopped onion
• 1 tablespoon diced jalapeño seeds removed
• 3/4 cup milk
• 1 egg
• 1/2 cup canned cream style corn*

Instructions

Place a seasoned cast iron skillet (or 8 inch round cake pan) in the oven and preheat to 350.
In a large bowl, mix together all ingredients.
Pour 1 tablespoon of vegetable oil into skillet and swirl a bit to cover the bottom (This skillet is hot so hold it with a potholder).
Pour batter in skillet and bake for 30-40 minutes or until golden brown on top. Turn out onto a plate, cut, and serve.

Smothered Pork Chops

Ingredients:

• 1 cup flour
• 2 Tbsp onion powder
• 2 Tbsp garlic powder
• 1 tsp red pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 4 thin pork chops
• 2 Tbsp bacon fat
• 2 Tbsp olive oil
• 2 cups buttermilk

Directions:
Chopped fresh parsley or green onions, for garnish, optional
Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate. Coat pork chops in flour mixture; shaking off the excess.
Over medium heat in cast iron skillet, melt bacon fat and oil together well. Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown. Remove pork chops from skillet.
Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often. Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through. Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving.
Variation: May sauté onions and or mushrooms with pork chops and add to gravy mixture.

THE VERY BEST SALISBURY STEAK

 

Ingredients:

• 1 (10 1/2 ounce) cans campbells French onion soup
• 1 1/2 lbs ground beef
• 1/2 cup dry breadcrumbs
• 1 egg
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper, to taste
• 1 tablespoon all-purpose flour
• 1/4 cup ketchup
• 1 -3 teaspoon Worcestershire sauce, to taste
• 1/2 teaspoon mustard powder
• 1/4 cup water

How to make it:
In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.
Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides of patties.
Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth.
Mix in ketchup, water, Worcestershire sauce and mustard powder.
Pour over meat in skillet.
Cover, and cook for 20 minutes, stirring occasionally.

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Crockpot Beef and Broccoli

 

Ingredients

• 1 pound boneless beef chuck roast, sliced into thin strips
• 1 cup beef consomme
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1 tablespoon sesame oil
• 3 garlic cloves, minced
• 2 tablespoons cornstarch
• 2 tablespoons cooled sauce from the crock pot after being cooked
• Fresh broccoli florets (as many as desired)
• Hot cooked rice

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice. Brown is best for your health!!

GERMAN CHOCOLATE CAKE

 

INGREDIENTS:

• 1/2 cup boiling water
• 4 ounces sweet cooking German chocolate
• 2 cups sugar
• 1 cup butter, softened
• 4 egg yolks
• 1 teaspoon vanilla
• 2 1/2 cups cake flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 4 egg whites, stiffly beaten

Coconut Pecan Frosting

• 1 cup sugar ( 1 1/2 cups)
• 1/2 cup butter ( 3/4 cups)
• 1 cup evaporated milk ( 12 oz. can)
• 1 teaspoon vanilla ( 1 1/2 tsp)
• 3 egg yolks ( 4 egg yolks)
• 1 1/3 cups flaked coconut ( 2 cups)
• 1 cup chopped pecans ( 1 1/2 cups)

DIRECTIONS:

Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans.

Pour boiling water on chocolate, stirring until chocolate is melted; cool. Mix sugar and butter in large mixing bowl until light and fluffy. Beat in eggs yolk, one at a time. Beat in chocolate and vanilla on low speed.
Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites.

Divide batter among pans. Bake square pans 40-45 minutes or round pans 35-40 minutes. Check for doneness with toothpick in center. Cool and top with Coconut-Pecan Frosting.

Coconut Pecan Frosting: Mix sugar, butter, milk, vanilla and egg yolks in saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes. Take off heat. Stir in coconut and pecans. Beat until spreading consistency. Allow to cool & thicken before icing cake.