150+ Year Old Hodges-Thomas Fruitcake Recipe

I know, I know, everyone hates fruitcake...but I just had to add this to my blog.  My grandmother used to make this cake every year after Thanksgiving, and put it in the refrigerator until Christmas.  My grandmother’s family has made this cake for Christmas for more than 150 years...my great, great, great grandmother used to make this, and she was born in 1818.  Measurements are not as precise as in modern recipes, and old terms are used.  “Sweet milk” is a Southern description for whole milk.  They used it to differentiate from buttermilk.

I do not know it's origin...but my heritage is British/Celtic.  This is not like a standard fruitcake.  It makes layers, with a  filling/frosting.  The ingredients/measurements have been refined very little from the original.   If you try it, let me know what you think.

Ingredients:

Cake:

6 eggs

1 C butter, softened

2 C sugar

3 C flour

1 C sweet milk (Southern for whole milk)

1 TBS baking powder

2 TBS allspice; ginger; cloves

1 TBS cinnamon

Filling/Frosting:

1 coconut, grated

1# raisins-put half in cake batter

1# currents-put half in cake batter

1# English walnuts, coarsely chopped

1# Brazil nuts, coarsely chopped

2 C blackberry jam

3 C sugar

½ C sweet milk

½ C butter

Instructions:

Cake: Cream butter and sugar; add eggs one at a time.  Mix dry ingredients and alternate adding to sugar mixture with the milk, starting and ending with flour mixture.  Blend in raisins and currents.  Pour into 4 greased and floured cake pans.  There are no baking instructions for this very old recipe, because it was originally baked in wood burning stoves, other than ‘bake until “straw” inserted in center of layer comes out clean’. (Bake at 350* for about 25-30 minutes. Test for doneness by inserting toothpick into center of layer.  (When it comes out clean, layer is done.)

Filling/Frosting: Put butter, sugar and milk in large pot, cook “a while” (until sugar melts).  Add rest of ingredients and cook, stirring, for “a while longer” (about 10 minutes).  Spread between layers, and then cover outside of cake with mixture.  Make cake a couple of weeks before Christmas and cover and refrigerate.

Bananas Foster Upside-Down Cake

Another lip smacking dessert and photp from the November 2011 issue of Southern Living magazine!  Everyone likes this one!

Ingredients:

1/2 cup chopped pecans

1/2 cup butter, softened and divided

1 cup firmly packed light brown sugar

2 tablespoons rum

2 ripe bananas

3/4 cup granulated sugar

2 large eggs

3/4 cup milk

1/2 cup sour cream

1 teaspoon vanilla extract

2 cups all-purpose baking mix

1/4 teaspoon ground cinnamon

Instructions:

 Preheat oven to 350°. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once.  Melt 1/4 cup butter in a lightly greased 10-inch cast-iron skillet or 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat; stir in brown sugar and rum.   Cut bananas diagonally into 1/4-inch-thick slices; arrange in concentric circles over brown sugar mixture. Sprinkle pecans over bananas.   Beat granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Add milk and next 2 ingredients; beat just until blended. Beat in baking mix and cinnamon until blended. (Batter will be slightly lumpy.) Pour batter over mixture in skillet. Place skillet on a foil-lined jelly-roll pan.   Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen. Invert onto a serving plate, spooning any topping in skillet over cake.

Southern Living NOVEMBER 2011

Pumpkin Pecan Cheesecake

This recipe and photo was in the November Southern Living magazine.  It is delicious made with pumpkin, or sweet potatoes.  A great dessert, especially this time of year!


Ingredients:

2 cups graham cracker crumbs

1/3 cup finely chopped pecans

5 tablespoons butter, melted

3 tablespoons light brown sugar

4 (8-oz.) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

4 large eggs

1 1/2 cups canned pumpkin

1 1/2 tablespoons lemon juice

Praline Topping

Garnishes: coarsely chopped Pecan Pie-Glazed Pecans, fresh sage leaves (optional)

Instructions:

 Preheat oven to 325°. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned. . Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)   Bake at 325° for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.   Remove sides and bottom of pan, and transfer cheesecake to a serving plate. Prepare Praline Topping; immediately pour slowly over top of cheesecake, spreading to within 1/4 inch of edge. Garnish, if desired.  Try This Twist! Sweet Potato-Pecan Cheesecake: Substitute 1 1/2 cups mashed, cooked sweet potatoes for canned pumpkin. Proceed with recipe as directed, baking 1 hour or until almost set.

Southern Living NOVEMBER 2011

My Version of Sliders

We grew up in Georgia, and enjoyed going to a popular chain for burgers.  Small, thin beef patties, topped with minced onion, mustard and a dill pickle slice, on a squared bun.  We now live in the Dallas area, and, alas, we cannot get these tasty burgers here.  My guys were craving some, so I decided to try to make them at home.  They received rave reviews...from me as well!

Ingredients:

1# ground chuck

¾ - 1 C onion, very finely minced

Salt and pepper to taste

Mustard

Hamburger Dill slices

Catsup, if desired

Small, soft, white dinner rolls

(Not round ones, but more square shaped on bottom)

Instructions:

Place beef on non-stick aluminum foil, shape into a rectangle; place another piece of foil over meat.  Roll out with rolling pin to about 1/8"- 1/4" thickness.  Salt and pepper to taste.  Cut beef in squares just a bit larger than the rolls.  Place meat on heated cast iron stovetop griddle, keeping patties close together.  Cook for about a minute to color bottom of meat, then flip over and spread with the finely minced onion, like you are frosting them.  Loosely cover with foil so meat and onions will cook uniformly.  When onions are translucent, place roll bottom on top of meat, then stack on the roll top.  Cover loosely with foil until rolls are steamed and hot.  Remove from griddle and assemble.  Add mustard and one dill slice.  With these burgers, catsup and cheese is optional. 

Paula Deen's Strawberrry Cake

I saw this photo and recipe from Paula Deen, and just had to share it!  YUM...and so pretty!


Ingredients

• 1 (18.25-ounce) box white cake mix
• 1 (3-ounce) box strawberry-flavored instant gelatin
• 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
• 4 large eggs
• 1/2 cup vegetable oil
• 1/4 cup water
• Strawberry cream cheese frosting, recipe follows
• Strawberry Cream Cheese Frosting
• 1/4 cup butter, softened
• 1 (8-ounce) package cream cheese, softened
• 1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
• 1/2 teaspoon strawberry extract
• 7 cups confectioners' sugar
• Freshly sliced strawberries, for garnish, optional

Directions

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

For the frosting:

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.

Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

Casserole Ole'

This casserole is tasty, and good for a crowd.

Ingredients:

7 oz. pkg, elbow macaroni, cooked and drained

2 cloves garlic, minced

4 C canned finely diced tomatoes

1 C tomato sauce

4 tsp. chili powder

¼ tsp. cumin

1# ground chuck

1 medium onion, chopped

½ bell pepper, chopped

1 C pitted black olives, drained

1 can whole kernel corn, drained

1 tsp. salt and ½ tsp. pepper

¼ tsp. oregano

¼ tsp. cayenne

Grated sharp cheddar

Fritos and sour cream

Instructions:

Cook meat; add peppers and onions; sauté’.  Add tomatoes and tomato sauce.  Add spices; simmer for 30 minutes.  Add olives, corn and cook 10 minutes.  Add cooked macaroni.  Put in 3 quart casserole dish, top with cheese and Fritos.  Bake at 325* 25 minutes, or until bubbly.  Serve with sour cream.   

Sausage and Egg Casserole

I am going to a Daughters of 1812 meeting and brunch in the morning, so I am making this old stand by brunch dish to take.  It is easy, and you prepare it the night before.  It is perfect for an event like this, or when you have overnight guests, and don't want to spend the entire  morning in the kitchen.

Ingredients:

6 large eggs

2 C whole milk

7 slices bread, cubed

1 tsp. salt and ½ tsp. pepper

1 tsp. dry mustard

1# sausage, hot or mild

1 C Kraft Sharp cheese, grated

Instructions:

Brown and drain sausage.  Beat eggs, add all ingredients, and mix well.  Pour in 9x13 pan.  Chill 8 hours or overnight.  Bake in 350* oven for about 45 minutes.

Goodbye Thanksgiving, Hello Christmas!

The Fall decorations are put away, all the leftovers eaten, so now it's time to get ready for Christmas! Today was my 69th birthday, and it was a good one. Slept late this morning, then my husband and middle son took me out for a great meal. Our son Michael has lived with us since 2007. He had a frontal lobe aneurysm, and is disabled.


I spent a lot of the day talking with dear friends and family on the phone, and "chatting" on fb. I enjoyed some long telephone conversations with my college aged grandchildren...and my three year old great-grandson called and sang "Happy Birthday"! Now, that was quite a treat!


Bobby, my sweet husband of 51 years, decorated out Christmas tree yesterday. I somehow found the time today to do the rest of the house! I even pulled out the everyday kitchen Christmas dishes! The outdoor lights will go up this week...then on to the shopping, baking, cooking, wrapping...and all the fun things we do this time of year.


May I be one of the first to wish you a Merry Christmas! Even if it is not a part of your religion, I wish you all the joy and happiness this Holiday brings to me!

Additional Information for Old Fashioned Southern Coconut Cake (Additional Information)

This recipe for the Queen of Southern cakes has been in my family for more than 100 years. It was always among the many delicious home made dishes on the tables at Thomas/Hodges family reunions. My grandmother always made it for me on my birthday, and as I will be 69 years old tomorrow, I wanted to share it on my blog. Maybe one of you awesome cooks out there will make one for me! I thought this recipe was lost forever, but my cousin and her mother still make it, and were kind enough to share it with me. Thank you Billie and littlecousin!

NOTE: I just received a message from someone who made this cake.  She said her icing was too thin, but it really is more akin to a glaze than a frosting.  You have to spoon it on the layers over and over until it sets.  This recipe is more than 100 years old, and it has always been written this way, so it didn't occur to me to add any further instruction.  I do apologize for the error.  My cousin told me today that this cake is entered in her church auction every year, and it always sets off a bidding war between two well-to-do gentlemen in particular.  This year, this cake sold for $500.00!  My grandmother and her kinswomen would love that!

Ingredients:
1 C. butter
2 C. sugar
3 C. all-purpose flour (White Lily)
4 eggs (room temp.)
½ tsp. salt
2 tsp. baking powder
¾ C. whole milk

Instructions:
Cream together: butter, sugar ; add eggs 1 at a time. Alternately add flour and milk, starting and ending with flour. (You might not need all of the milk). Makes 3 layers. Bake at 325* for 20-30 minutes. Do not overcook. Cool in pan.

Coconut Icing Servings: Icing for 3 layers
Ingredients:
1 ½ C. sugar
½ C. milk
½ stick butter
¾ C. coconut juice
2 C fresh grated coconut (approximately)
Additional coconut juice

Instructions:
Mix all ingredients, except coconut, together in large sauce pan. Bring to boil and cook about 1-2 min. Let cool a bit. Spoon some coconut juice on layers, then spoon icing on layers, adding fresh grated coconut on each layer. Let cake stand in cold room overnight to soak, wrap in foil paper and refrigerate.

On the Menu Monday
Tea Party Tuesday
Wow Us Wednesdays
Full Plate Thursday
Foodie Friday
Sweets For Saturday
Seasonal Sundays

Crispy Sugar Cookies

Over the years, I have tried many sugar cookie recipes, and this is by far the best I have tasted. They come out crispy, and not overly sweet. They are good with a cup of tea, and make great Christmas cookies for the kids...and Santa!

Ingredients:
4 ½ C all-purpose flour
1 tsp. soda
1 tsp. salt
1 tsp. cream of tarter
1 C sugar
1 C powdered sugar
1 C butter, softened
¾ C vegetable oil
2 eggs, slightly beaten
1 tsp. vanilla

Instructions:
Combine 1 C flour, soda, salt and cream of tartar. Set aside.
Combine sugars, butter, and oil, add eggs and vanilla, mixing well.
Fold in flour. Chill OVERNIGHT.

Shape dough into balls, the diameter of a half dollar. Place on cookie sheet; flatten with a flat bottomed glass dipped in sugar. (I use finer textured colored sugar.) Bake at 375 for 12-15 minutes. Cool on wire rack. If the cookies are too thick they will not have the great crispy texture.
Sharing with:
Sweets for a Saturday
Tea Party Tuesday

Nanny's Pecan Pie

One last thing for Thanksgiving Dinner. My grandmothers Pecan Pie. She always made this pie for Thanksgiving with Georgia Pecans from our trees, and our neighbors fresh made butter and cane syrup. This has been a part of my Holidays for 69 years! My grandmother started it, and I have prepared it for 51 years. I am thankful that Ruby Euell Hodges was my grandmother, and that she raised me.
Ingredients:
1 C Alga or Karo Dark Syrup
1 C sugar
½ C butter
3 eggs
1 tsp. vanilla
1 ½ C pecan halves
1 Pillsbury refrigerated pie crust, unbaked
(my grandmother made her own...but i take the easy way out!

Instructions:
Melt butter, add sugar and syrup, and mix well. Beat in eggs, one at a time, mixing well. Add vanilla, mix well. Put pecans in bottom of crust; pour filling over. Bake at 400* for 10 minutes, then at 350* until just set.
I am sharing this recipe with Foodie Friday's. and Tea Party Tuesday.

Susta's Frozen Cranberry Salad

I just received this recipe from my cute, crazy, red-haired sister-in-law. I call her Susta, because I have loved her since she was six years old...she is 59 now, and still adorable! The recipe and the comments below are hers:

Here's the recipe. It's really pretty and VERY yummy! I make it at Thanksgiving and Christmas. I hope I make the blog!!! Peace!! Susta

2 small cans crushed pineapple (drained)
1 can whole berry cranberry sauce
2 3-ounce packages of cream cheese
2 TBS mayonnaise
3 TBS sugar
1/2 cup chopped pecans
1/2 cup whipped cream (I use the whipped cream in the can if I don't have time to whip it myself -- not that I'm lazy or anything, you understand!)

Instructions:
Combine first six ingredients with mixer. Then fold in the whipped cream. Can be spread in oblong dish and cut into squares after frozen, or put in pretty dessert dish or foil cupcake papers (makes about 16 servings in the cupcake papers and makes pretty individual servings) and freeze.
I am sharing this recipe with Tea Party Tuesday, Simply Delish Saturday and Tickled Pink Saturday

Holiday "Waldorf" Salad

My grandmother used to make this salad especially for my brother and I for Thanksgiving. It is simple, quick, and very tasty. Your kids and grand-kids will love you for it!

Ingredients:
6-8 apples, peeled and cubed
1 C pecans, halved
1 C raisins
1 ½ C mini marshmallows, not flavored kind
1 jar maraschino cherries, drained
Kraft mayonnaise, to taste

Instructions:
Mix all ingredients well. Place in pretty glass bowl to serve.

The Colonel's Cornbread Dressing and My Grandmother's Giblet Gravy

Both of these recipes are the “pinch of this and a little of that” kind. I never measure the ingredients, these are guidelines, so may need adjusting. My father-in-law, "The Colonel", always made the Thanksgiving dressing and carved the bird at the table. The gravy recipe is my grandmother's.

Ingredients:
1 recipe of Aunt Jemima white cornbread mix, baked and crumbled
½ stick butter
1 C celery, chopped with a few leaves
1 C onion, chopped
2 C Pepperidge Farm Seasoned Stuffing
2 tsp. poultry seasoning
1 tsp. sage
1 tsp. salt and 1 1/2 tsp. black pepper
1 C Swanson chicken stock
1 C broth from turkey
1 C milk
2 eggs, optional

Instructions:
Sauté vegetables in butter until soft. Crumble cornbread into large bowl, add remaining ingredients, including both kinds of broth and milk; blend well. Taste and adjust seasonings as needed. Make dressing a tiny bit soupy, but not runny. Bake at 350* until brown and set. Put rest of turkey broth in pot for Giblet gravy.

Giblet Gravy

Ingredients:
Remaining broth from turkey, plus 1 can Swanson’s chicken stock
2 boiled eggs, chopped
Liver, Gizzard, neck, and meat from wing flats, chopped
Flour and water thickening
Salt and pepper to taste

Instructions:
Put broths in pot; add chopped eggs and meat, bring to a boil. Season, and then thicken to desired consistency with thickening made with flour and water. Whisk while boiling to avoid lumps.

Chocolate Chess Pecan Pie

We had lunch with our friends Dick and Jane today. She made this pie for dessert. I urge you to make this pie...it is delicious!
Ingredients:
1/2 package refrigerated pie crusts
1/2 cup butter
2 (1-oz.) unsweetened chocolate baking squares
1 (5-oz.) can evaporated milk (2/3 cup)
2 large eggs
2 tsp vanilla extract, divided
1 1/2 C granulated sugar
3 TBS unsweetened cocoa
2 TBS all-purpose flour
1/8 tsp salt
1 1/2 C pecan halves and pieces
2/3 C firmly packed light brown sugar
1 TBS light corn syrup

Instructions:
Preheat oven to 350°. Roll piecrust into a 13-inch circle on a lightly floured surface. Put into 9" pie plate; fold edges under, and crimp. Microwave butter and chocolate squares in a large microwave-safe bowl at MEDIUM 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in evaporated milk, eggs, and 1 tsp. vanilla. Stir together granulated sugar and next 3 ingredients. Add sugar mixture to chocolate mixture, whisking until smooth. Pour mixture into prepared crust. Bake pie at 350° for 40 minutes. Stir together pecans, next 2 ingredients, and remaining 1 tsp. vanilla; sprinkle over pie. Bake 10 more minutes or until set. Remove from oven to a wire rack, and cool completely (about 1 hour).
I am sharing this with Tea Party Tuesday.

Butter Pecan Cake

My friend Jo shared this recipe with me. Another good choice for this hectic time of year. A good dessert, also goes well with your morning coffee or tea!
Ingredients:
4 eggs
1C water
2/3 C oil
1 can Betty Crocker creamy coconut pecan frosting
1 box Betty Crocker Butter Pecan cake mix

Instructions:
Combine Eggs, water, oil in mixer until well blended. Add cake mix and beat for 2 minutes; then add frosting and mix well. Pour into oiled and floured Bundt pan. Bake at 350* for about 50 minutes. This cake can also be made with Betty Crocker German Chocolate or Carrot Cake mixes.
I am sharing this recipe with Tea Party Tuesday.

Easy Coconut Cake

This is such a busy cooking time of the year, it's always good to have foods and desserts that are easy and quick to make, but still delicious. This cake fits the bill!

Ingredients:
1 pkg. white cake mix plus ingredients for preparing listed on box
1 can condensed milk
1 9oz. carton Cool Whip
1 8 ½ oz. can cream of coconut (Coco Lopez)
2 C grated coconut

Instructions:
Prepare cake and bake in 9x13 pan per package directions. While cake is hot, punch holes in top with fork. Pour condensed milk over. Mix Cool Whip and cream of coconut; spread over cake. Sprinkle all coconut over top of cake.

Tasty Green Bean Casserole

Thanksgiving is almost here, and we are always looking for new side dishes to serve with our festive meal. This casserole is a good choice. It is easy, can be made ahead, and it is good!
Ingredients:
2 7oz. pkgs. frozen French cut green beans
1 can cream of mushroom soup
3oz. cream cheese
1 ½ C shredded sharp cheddar
salt and pepper to taste
2oz. sliced almonds
1 clove garlic, minced
8oz. water chestnuts, drained and chopped
¼ C minced onion

Instructions:
Heat soup, onion and cheeses together until cheeses are melted. Mix in remaining ingredients, except almonds, and put into buttered casserole. Top with almonds and bake at 350* 30-45 minutes until bubbly, and beans are done.
I am sharing this recipe with Made It On Monday.

Cheesy Potato Casserole

These potatoes make a great side dish for most any meal, casual or more formal. Family and friends always enjoy them when they are served. Good for dinner parties as they can be made ahead and refrigerated. If you do this, add to cooking time.
Ingredients:
6 medium potatoes
1 C Kraft sharp cheddar, grated
½ C milk
2 TBS butter
8oz. carton sour cream
¼ C minced onion
1 tsp. salt ½ tsp. pepper
Butter
Paprika

Instructions:
Cook potatoes in boiling salted water to cover 30 minutes, or until tender. Peel and grate potatoes when cool. Combine cheese, milk, and butter in small saucepan; cook over low heat until cheese melts, stirring occasionally. Remove from heat; stir in sour cream, onion, salt and pepper. Fold mixture into potatoes. Put in greased 2 qt. casserole; dot with butter, and sprinkle lightly with paprika for presentation. Bake at 350* for 45 minutes.
Sharing this with: Family Fresh Meals

JFK's Favorite Chowder

It is getting colder outside. If you are looking for a delicious, light meal, this Chowder is perfect! My father-in-law found this recipe in the Atlanta newspaper in 1960 when JFK was running for President. It was called JFK's Favorite Chowder, and it quickly became our favorite too! This is not a thick chowder, but has the consistency of soup. It is delicious and comforting on a cold day.
Ingredients:
1-1½# firm fleshed white fish (Haddock, Cod, Halibut)
10 slices Salt Pork, cut in very small cubes
2 TBS butter
1 large onion, chopped
4 stalks celery and a few leaves, chopped
6 Yukon Gold potatoes, cubed
1 tsp. salt and ½ tsp. pepper
2 bay leaves
1 box chicken stock
1 quart whole milk (I use half and half)

Instructions:
Fry diced salt pork in large pot until brown and crisp; drain and save. Add onions, potatoes and celery to drippings. Sauté until soft. Add salt and pepper, stock and bay leaves. Bring back to a simmer until vegetables are done, then and add fish, cook until done. Add milk and butter. I use half and half because it makes a richer dish. Cook on low until hot. Do not boil soup. Sprinkle pork pieces on top when serving.
I am sharing this recipe with On the Menu Monday and Foodie Friday's

Mom's Pork Roast

My mother-in-law, second in greatness only to my grandmother, used to make this dish on Sundays in the fall and winter. Southern ladies didn't serve pork in the summer. She made corn muffins to pour the yummy gravy over, and some times I thought the Dodd boys would come to blows over who got the the last one!

Ingredients:
3-4# fresh pork butt roast
1 large onion cut in half
Salt and pepper to taste
3 TBS Worcestershire sauce
2 TBS oil
Flour and water thickening

Instructions:
Heat oil in roasting pan that can be covered. Salt and pepper roast, and brown on all sides in oil. Pour Worcestershire sauce over roast. Secure the two thick slices of onion to top of roast with toothpicks. Place meat on rack in pan; add about 1 cup of water to bottom of pan. Cover, put in 350* oven, and cook about 30 minutes per pound, or until pork is 160*. Remove meat when done, put pan on stove burner and bring to boil. Whisk in thickening until gravy is desired consistency.

Triple Cute Award

Many thanks to Sudha at http://witwokandwisdom.blogspot.com for this nice award. I will be sending it on to seven bloggers who I think have a triple cute site! Thank you again, Sudha, I really appreciate this!

Here are seven blogs I especially enjoy:
Kitty
Heather
Susan
Grace
Kate
Cathy
SK_TX

Swiss Steak

I made my version of Swiss Steak for dinner tonight, and tweaked the recipe a bit.  It was rich and delicious, and is a hearty man pleasing dish.  I served it with rice and green beans. I think you might like it too!

Ingredients:
Black Angus round steak (have the butcher run it through a cuber 1 time.)
Salt and pepper to taste
Flour, for dredging meat
1/4 C oil
1 cans stewed tomatoes, original mixture
1 C diced tomatoes
1 C beef stock
½ bell pepper cut into large strips
1 medium onion, cut into large strips
4 potatoes, cut in quarters
2-3 carrots, cut in pieces
2 stalks celery, cut into large pieces
Flour and water for thickening

Instructions:
Cut steak into serving-size pieces. Season to taste with salt and pepper. Dredge meat in flour. In heavy skillet or Dutch oven, brown both sides of meat in heated oil. Pour tomatoes, and 1C beef stock over steak; simmer over low heat in covered pan until meat is tender, about 1 hour. Stir occasionally during cooking to prevent sticking. Add vegetables, except bell pepper, and cook 30 more minutes; add peppers in last 10-15 minutes. If necessary, add more stock to keep meat partially covered. Keep pan lid on during cooking. When done,check seasoning, and add salt and pepper to taste, and a little flour/water thickening.
Re-posted 3/7/2012
Sharing with these great blogs!

Wow Us Wednesdays

Thriving On Thursdays
Taste This Thursday

Full Plate Thursday

Rock and Share

Your Cozy Home

Merry Munchies

Foodie Friday
Link Party at Country Momma Cooks

Egg Gravy

This is probably my family's favorite breakfast. My husband, sons, grandchildren and siblings all love it. It is always on the request menu when they come to visit..or if I visit them! My husband's mother taught me to make it, and like most of my "home cooking" recipes, ingredients are approximate because they are "a little of this, and a pinch of that" recipes that were handed down verbally, and by my watching in the kitchen. It might not sound very good, but it is delicious, and perfect for a cold morning!
Ingredients:
3-4 TBS BACON drippings
3 TBS flour
3 C milk, approximately
2 eggs
Salt and pepper to taste

Instructions:
Stir flour into drippings until well blended. Cook for 2 to 3 minutes, until bubbly and a light brown. Gradually add milk, stirring with whisk. Cook until thickened and creamy, stirring constantly. After gravy begins to thicken, break eggs into it, stir until eggs are cooked. Eggs will thicken gravy, so you will have to add more milk or water. Season with salt and pepper to taste. Making gravy takes practice. Rarely does anyone get it right the first time. If it is lumpy, keep whisking; if too thick, add some water/milk. Above all,do not panic! Serve over hot biscuits or toast made in the oven.

Corny Dogs

For the last 50 years, I have served Chili and Pigs In a Blanket for Halloween supper. This year, I saw a recipe for Corny Dogs on http://thepioneerwoman.com I adapted the recipe for our family, and added them to the menu. They are delicious...my guys thought they were as good as Fletcher's at the Texas State Fair. Give them a try!
Ingredients:
3 c Krustez Pancake Mix
1 c yellow corn meal
1 egg, slightly beaten
3 c water
Hot Dogs
Chopsticks
Cooking Oil

Instructions
In a large bowl, combine pancake mix and cornmeal. Stir to mix well. Add egg and water slowly while beating with a whisk, to avoid lumps. Insert sticks into hot dogs so that they're 2/3 of the way through. Heat oil over medium-high heat. Drop in a bit of batter to see if it's ready: the batter should immediately start to sizzle but should not immediately brown/burn. Dip the hot dogs into the batter and allow excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn't hit the bottom of the pan and stick. Flip several times to ensure even browning, and remove from the oil when the outside is deep golden brown, about 2 to 3 minutes; drain.

Snack Ideas

It's football season, and that means having snacks on hand for the game watchers.  I make these two dips for my guys, and they really love them!

Ingredients:
Broccoli
Cauliflower
Carrots
Turnips
Bell pepper
Celery
Cherry Tomatoes

Cottage Cheese Ranch Dip:
16 Oz. small curd cottage cheese
1 pkg. Hidden Valley Ranch dressing mix...NOT dip mix.
1/4 C mayo

Rotel Dip:
Velveeta
1 can RoTel

Instructions:
Cut veggies in bite sized pieces and arrange on a tray.  Put Ranch Dressing mix, cottage cheese, and mayo in a bowl, and stir until well blended.  Make RoTel Dip by melting Velveeta and RoTel together.  Serve with veggies.  Now, both dips are good, but the raw broccoli and cauliflower taste great dipped in the warm RoTel dip!  Give it a try!

Chicken Divan

                                                                               

Ingredients:

3 C cubed cooked chicken, I use white meat only

1 large pkg broccoli florets, microwaved for 3 minutes

2 TBS butter

Salt and pepper

1 can condensed mushroom soup

½ cup cream

½ cup white wine

1/4 cup of the broth from the chicken

1/2 cup mayonnaise

2 cups Kraft sharp grated cheese

1 tsp. fresh lemon juice

Grated Parmesan cheese

Paprika

Instructions:

Put lightly cooked broccoli in bottom of baking dish.  Sprinkle with salt and pepper.  Dot with butter.  Heat soup, broth and cream in pot, when hot, add wine, cheese and lemon juice; add mayo after cheese melts, pour sauce over broccoli and chicken.  Sprinkle with Parmesan cheese.  Sprinkle with Paprika, if desired. Bake at 350* until sauce bubbles, about 25 minutes. 

Our family calls this Chicken and Trees, and it always disappears quickly.  I hope you like it!

Liebster Blog Award

I was given the Liebster Blog Award by Kitty at Kitty's Kozy Kitchen. I am very honored to receive this special award. Thank you so much, Kitty for thinking of me. I love following your blog, enjoy your delicious recipes, and our special friendship. In German, "Liebster" means "dear",it is from the verb "Lieber" which means "to love". We share a wonderful friendship and a love for food as well. The purpose of the Liebster Blog Award is to bring attention to blogs with less than 200 followers. The goal of the award is to spotlight up and coming bloggers who currently have less than 200 followers. The rules of the award are:

1. Thank the giver and link back to the blogger who gave it to you.
2. Reveal your top 5 picks and let them know by leaving a comment on their blog.
3. Copy and paste the award on your blog.
4. Have faith that your followers will spread the love to other bloggers.
5. And most of all - have fun!

kittyskozykitchen.blogspot.com

My Grandmother's Southern Fried Chicken

Ingredients:
1 whole cut-up chicken
Salt and pepper to taste
Flour
Crisco solid shortening

Instructions:
Soak chicken in salt water for 1-2 hours; remove and pat dry. Put enough shortening in black skillet to reach about half way up the sides. Heat shortening to 350*. Salt and pepper chicken, then dredge in flour. Add to hot pan and cook about 10-12 minutes on each side, until done through, and golden brown. Drain on brown paper or paper towels.
My grandmother made the best fried chicken in the universe. It is a very simple recipe, I follow it, and my fried chicken is good. Even though I make it just like she did, it never tastes the same. Then one day it dawned on me: my grandmother got the chicken from her own yard, dressed it, soaked it in salt water...and fried it in LARD!

If you want gravy to go with the chicken, here's a recipe
Ingredients:
4 TBS pan drippings
3 TBS flour
3 C milk, approximately
Salt and pepper to taste

Instructions:
Stir flour into drippings until well blended and scraping up brown bits from bottom of skillet. Cook for 2 to 3 minutes, until bubbly and medium brown. Gradually add milk, stirring with whisk. Cook until thickened and creamy, stirring constantly. Season with salt and pepper to taste. Making gravy takes practice. Rarely does anyone get it right the first time. If it is lumpy, keep whisking; if too thick, add some water. Above all...don't panic!

Georgia Blogger

I moved away from Georgia almost 30 years ago...but Georgia is always on my mind, and in my heart! I am proud to be a tenth generation Georgian. I miss her gentle people, tall pines,and red clay..I even miss kudzu!

Pumpkin Dip

Ingredients:
1 can Libby’s Pumpkin Pie Mix
8 oz. cream cheese, softened
3oz. box instant vanilla pudding
1 C sifted powdered sugar

Instructions:
Mix first three ingredients, then gradually add sifted powdered sugar (to prevent lumps). Note that the Libby's Pumpkin Pie MIX is used, not regular pumpkin. This product has spices mixed in. Serve dip with gingersnaps. Yum! A great fall or Thanksgiving treat!
Adults and kids love this dip. I seve it with gingersnaps from World market. They come in a large red tin. They are thin, crispy, and perfect for this dip!

Baby Ruth Cookies

Ingredients:
1 1/3 C all-purpose flour
½ tsp. salt
½ tsp. baking soda
½ C butter
¾ C sugar
1 large Baby Ruth candy bar, chopped

Instructions:
Mix first three ingredients with flour, or you can use self-rising flour. Cream butter and sugar together; add egg and vanilla. Blend dry ingredients into butter sugar mixture, then add candy. Put by teaspoonful on cookie sheet. Bake at 350* until lightly browned.
Another family favorite from my special mother-in-law. When we went to visit, my boys were always happy to find these in her cookie jar...so was I!

Mom's Potato Candy

Ingredients:
1 medium potato, boiled whole with skin
1 box powdered sugar
Peanut butter, smooth or chunky

Instructions:
Boil medium potato, peel while warm, and mash. Add powdered sugar, mixing until “dough” is stiff. Mixture will be wet at first, so just keep adding sugar until it is stiff enough to roll out on waxed paper coated with powdered sugar. Spread with peanut butter, and roll up like jelly roll by hand. Slice and lay flat on platter. Let sit for a few minutes, and then put in tin with waxed paper between layers. This is an old Southern candy recipe. My wonderful mother-in-law made this candy every Christmas, and it was a family favorite. When we "kids" moved away and had families of our own, she always included it in our Christmas boxes. Great memories of a great lady!

Tasty Canned Green Beans...really...trust me.

Ingredients
2 cans Allen's cut Italian green beans (Kentucky Wonder-flat)
3-4 slices bacon
1 onion, diced
Salt and pepper to taste

Instructions:
Drain and rinse green beans. Cut bacon into 1 inch pieces and fry in a large skillet. Cook until bacon starts to turn brown. Put diced onion in pan. Cook, stirring occasionally, until bacon and onions brown. Add drained green beans, and stir. Salt and pepper to taste. Cover pan and reduce heat to low. Cook for about 30-45 minutes.
These beans will have a very good flavor. Most people won't know they are canned...really.

Old Fashioned Tea Cakes

Ingredients:
1 stick butter
1 egg
½ tsp. vanilla
1 C. sugar (minus 2 TBS)
¼ C whole milk
Self-rising flour

Instructions:
Cream together butter and sugar; add egg, milk and vanilla, mix. Add self-rising flour to make dough like biscuits. Knead and make rolls of dough.; wrap and let stand in refrigerator about a hour. When cold, slice, and place on cookie sheet. Cook at 350 degrees for 10-12 minutes.
My grandmother used to make these tea cakes for afternoon treats. This is a very old recipe. I did not have my grandmothers recipe, but my cousin shared this one that our family has used for generations. The exact flour measurement is not given, because these ladies made the tea cake by "feel".

Easy Peach Cobbler with Canned Peaches

Ingredients:
1 stick butter
1 C self-rising flour
1 C whole milk
1 C sugar
Pinch of cinnamon
1 large can sliced peaches including juice

Instructions:
Preheat oven to 325*. Melt butter in 9x13 baking pan in the oven. In a bowl, mix flour, sugar, cinnamon and milk. Pour batter evenly over melted butter, do not stir. Pour fruit and juice evenly over batter, do not stir. Bake about 30-45 minutes until brown on top. Serve with Blue Bell Homemade Vanilla ice cream on top, if you are lucky enough to have it in your area! A tasty dessert, especially when fresh peaches are no longer in season..

Huevos Rancheros

Ingredients:
1 TBS oil
1 C onion, chopped
1 can Original Rotel
1 tsp. ground cumin, or to taste
½ tsp. salt
¼ tsp. cayenne
3 TBS Cilantro, chopped
4 corn tortillas
Butter
4 fresh eggs
Pkg. Shredded Four Mexican cheese
Queso fresco, crumbled
1 can refried beans

Instructions:
Sauté onions in oil until soft. Add Rotel and dry seasonings. Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally. Reduce to warm after it has been simmering for 10 minutes. Add salt to taste if needed.

Heat refried beans in small pan, and keep warm on low heat.

Heat the oven to 150°F, place serving plates in the oven to keep warm. Heat 2 tsp. oil in a large non-stick skillet on medium high. One by one fry the tortillas in the pan, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them. Remove and stack them on one of the warming plates in the oven while you continue cooking the rest of the tortillas and the eggs.
In the same skillet used for the tortillas, add a little butter to the pan, about two teaspoons. Heat the pan on medium, then crack 4 eggs into the skillet and cook until yolks are thick and runny.
To serve, spread some refried beans on each tortilla, then add egg. Top with sauce, cheeses, then sprinkle with cilantro.
I have wanted to taste Huevos Rancheros since I moved to texas 24 years ago....so, I decided to make them for brunch this morning, and created this recipe. Muy bueno! Give them a try, amigo!

Mrs. Raff's Key Lime Pie

Ingredients:
4 egg yolks
1 14 oz. can condensed milk
1 tsp. lime zest
½ C freshly squeezed key lime juice
1 Graham cracker crust, or baked pie shell
Whipped cream, optional

Instructions:
Beat eggs well with wire whisk; mix in condensed milk. Add lime zest and juice; mix well. Pour into pie shell; use prepared shell, or make your own. (Recipe follows). Chill well to allow pie firm up. Garnish with whipped cream and a lime slice, if desired.

Graham Cracker Pie Crust:
Ingredients:
2 cups graham cracker crumbs
1/2 cup melted butter
1/3 cup sugar
Combine all ingredients; press into bottom and sides of pie pan. Bake at 350* for 10 minutes.
This recipe is from my beautiful granddaughter, Emily. She is a newlywed, and made this yummy pie for her first dinner guests. Way to go, Emmy...I hope you will enjoy cooking as much as I do!

Rice with Ginger and Carrots

Ingredients:
1 C of basmati rice
2 C chicken stock
2 tsp. of olive oil
1/2 sweet yellow onion, diced
2 carrots, peeled & grated
1 tsp. fresh ginger, peeled & minced
1 clove of garlic, minced
Salt and pepper, to taste
Dash of cayenne pepper (or more if desired)
3 TBSP. fresh cilantro, chopped
4-5 green onions, sliced
Put rice and chicken stock in a medium saucepan. Bring to a boil over high heat then reduce heat to low, cover with a lid, and steam for 20 minutes. Remove from the heat and let sit for 5 minutes before fluffing with a fork.
While the rice is cooking, heat the olive oil in a skillet over medium heat. Add the onion and cook, stirring often, until tender. Add the carrot, ginger, and garlic to the onions and cook, stirring constantly for 1-2 minutes. Add the rice to the mixture along with the cilantro, salt, pepper, and dash of cayenne pepper. Stir gently so all ingredients are well combined. Sprinkle with green onions and serve immediately.
This is a great side dish for Asian Style Pork Chops or Ginger Chicken. Adapted to my taste from a For the Love of Cooking recipe. Very good!

Pan Grilled Asian Style Pork Chops

Ingredients:
4 cloves of garlic minced
2 tsp. rice vinegar
1 TBSP olive oil
1/2 tsp. sriracha sauce, or to taste
1 TBSP hoisin sauce
1 tsp. fresh ginger, grated
2 tsp. soy sauce
2-4 thick cut boneless pork chops
1 tsp. oil

Instructions:
Combine first seven ingredients together in a zip lock bag, mix them thoroughly, then add the pork chops and marinate in the refrigerator for at least 2 hours. Heat the grill pan and 1 tsp. oil over medium high heat until hot. Add the pork chops. Cook for 5-6 minutes then turn, and cook for 5-6 minutes more, or until the pork is cooked through. Let the meat rest for 5 minutes before serving.
I found this recipe on For the Love of Cooking, a really good food blog. I served these with Rice with Carrot and Ginger, and homemade Egg Rolls. A very tasty meal!

Egg Rolls

Ingredients:
4 teaspoons vegetable oil
1 egg, beaten
1/2 medium Savoy cabbage, finely shredded
2 small carrots, grated
½ can water chestnuts, drained and chopped
½ C chopped mushrooms
½ pound ground pork, cooked
2 green onions, thinly sliced
3 1/2 teaspoons soy sauce (may use low sodium)
1 teaspoon salt
1 teaspoon sugar
1 package egg roll wrappers (refrigerated kind)
1 egg white, beaten
4 cups oil for frying, or as needed

Instructions:
Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten egg and cook, without stirring, until firmed. Flip the egg over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then finely chop. Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add water chestnuts, mushrooms, cooked pork, green onions, soy sauce, salt, sugar; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing toward you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling to the top corner. Seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out. Heat about 6-inches of oil in a wok or deep-fryer to 350*. Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.
I saw a recipe for eggs rolls on allrecipes, and changed it to suit my taste. They take a lot of prep, but are worth it! Go ahead, give them a try. My guys gave them an A+!