Summer in the South: A Dinner Idea from my Childhood

When I was growing up, there were times when food had a real impact on me. Things someone might have thought nothing of but meant a lot to me and stored in my heart. Also, I was influenced and my family has been blessed from that as well.

Just a small scattering of these memories:

* A doctor giving me a tootsie pop  and being nice enough to give me more for my sisters when I asked him. I remember Mom and I walking up to the door of our home and opening the door to my sisters and being able to hand them my sweet "gifts" ... it made my entire day and I was only around three years old but still cling to that moment.

* A less warm memory I've used to make sure I always try to make sure no one at any age has to feel bad in any way when eating at my table. My mother was working a full time job and paying good money (so it was skimmed from other areas ... like extras, entertainment, and so on even) to a woman who lived a few homes down from us. She had a school aged child and she worked it out with mom to allow us to come there in the mornings to eat breakfast with her son and then we'd all walk to the school bus together. Mom had to leave a full hour before we caught the bus to get to work on time and it was the first time we had stayed with someone in the mornings so it was already an adjustment.
Anyway, the woman was very nice to mom but as soon as she left... she would stop smiling and she would give us like 1/2 of a piece of bacon and a tiny portion of eggs and maybe 1/2 of a piece of toast but would give her son a full plate and allow him to have seconds or thirds if he wanted them. I remember how bad I felt... my 10 year old heart didn't understand why someone would act that way. My seven year old sister and I just thanked her and eventually we moved. Even if we are very low on food to this day, I will offer any portion we have on our plates to those eating with us... or more. It was a sad time for me but good came of it!

* My grandaddy used to fry apple fritters in a skillet. Nothing compared to them... nothing. They were comfort at it's finest. To this very day, I've never tasted one that came anywhere close to his. He made those or fried eggs with toast or canned biscuits and a few other things in his little kitchen. It was in that little kitchen that my uncle showed me how to hold my fork properly when I was very young and it was there my aunt showed me I could definitely like the white part of the egg along with the yellow if it was cooked this way and cut that . . . and she was right!

* An older woman who was the best homemaker I had seen other than my own dear, mom --- cooked like no one I had EVER been around. The best of the best baking and everything was always served so well. We had blueberry or strawberry pancakes (or plain pancakes) with blueberry and strawberry syrup and I could not EVER get enough of these! We had homemade pound cake served with heated milk and vanilla extract poured over it in a bowl (my most comforting food memory ever, perhaps) and so many things welcomed me in a culinary and homey way from her kitchen and breakfast room nook.

* One meal we had growing up that I was weary of when I first saw it but fell immediately in love with was fried potatoes, crowder peas with ketchup and mustard zig zagged on top, and homemade biscuits with butter. All of that and sweet, iced tea.

The latter was the inspiration for our meal last night!
We had a skillet of fried potatoes and Vidalia onions (DIL request) and a skillet of fried potatoes without onions . We also had a skillet of fried potato peelings bec my son started eating them in Italy or Afghanistan and loved them and we have fallen for them here now! Very delicious.

We also had field peas (crowder peas) from a can and cheddar bay biscuits ... kind of like the copycat Red Lobster biscuits but a world and more better!

This was served with our canned pickles and iced, sweet tea with lots and lots of lemon slices for those of us who LOVE lemon in our tea!

Our changes? LOTS more shredded cheese, buttermilk in place of milk and then a splash or two of milk to make it easier to stir and scoop. Small cookie scoops and less cooking time.

The topping: We added a few cloves of pressed garlic and a lot more butter! ALL ages loved these and after three cookie sheets were slid onto plates --- four tiny biscuits were left.

Todd Wilbur Reveals the Secrets to Great Restaurant Dishes
Order an entrée from America's largest seafood restaurant chain and you get a basket of some of the planet's tastiest garlic cheese biscuits served up on the side. For many years this recipe has been the most-searched-for clone recipe on the Internet, according to Red Lobster. As a result, several versions are floating around, including one that was at one time printed right in the box of a baking mix.
The problem with making biscuits using a baking mix is that if you follow the directions from the box you don't end up with a very fluffy or flakey finished product, since most of the fat in the recipe comes from the shortening that's included in the mix.

On its own, room temperature shortening does a poor job creating the light, airy texture you want from good biscuits, and it contributes little in the way of flavor. So, we'll invite some cold butter along on the trip-with grated cheddar cheese and a little garlic powder. Now you'll be well on your way to delicious Cheddar Bay. Wherever that is.

Ingredients:

2 ½ cups Bisquick baking mix
¾ cup cold whole milk

4 tablespoons cold butter (1/2 stick)

¼ teaspoon garlic powder

1 heaping cup grated cheddar cheese


Bush on Top:

2 tablespoons butter, melted

¼ teaspoon dried parsley flakes

½ teaspoon garlic powder

pinch salt

Directions:

1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.

3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

Recipe courtesy of Todd Wilbur, "Top Secret Restaurant Recipes 2," Plume Books.
Copyright © 2010 ABC News Internet Ventures

Sunday Family Meal Menu

Sunday Family Meal Menu

{Shared with our oldest son, his wife, Brandy and our grandgirl and grandson}

Fried Chicken and Gravy

Mashed potatoes

Macaroni and Cheese

Green peas

Buttermilk Biscuits

Banana Pudding

Ice tea

Buttermilk Fried Chicken with Gravy
Submitted by: Vera Reid
Rated: 4 out of 5 by 35 members Prep Time: 15 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 15 Minutes
Yields: 6 servings

like a crispy piece smothered in creamy gravy. -- Vera Reid, Laramie, Wyoming"
INGREDIENTS:
1 (3 1/2) pound broiler-fryer
chicken, cut up
1 cup buttermilk
1 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon pepper oil for frying
GRAVY:
3 tablespoons all-purpose flour
1 cup milk
1 1/2 cups water
salt and pepper to taste

DIRECTIONS:
1. Place chicken in a large shallow dish. Pour buttermilk over; cover and refrigerate for 1 hour.
2. Combine the flour, salt and pepper in a large resealable plastic bag. Drain chicken pieces; add to flour mixture, one at a time, and shake to coat. Shake off excess; let stand on waxed paper for 15 minutes before frying.
3. Heat 1/8 to 1/4 in. of oil in a large skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear and chicken is tender. Uncover and cook 5 minutes longer. Remove chicken; drain on paper towels and keep warm.
4. Drain all but 1/4 cup drippings from skillet; stir in flour until blended. Gradually add milk, then 1-1/2 cups water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add remaining water if needed. Season with salt and pepper. Serve with chicken.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 9/28/2008

Traditional Mashed Potatoes
Submitted by: Taste of Home Test KitchenRated: 5 out of 5 by 382 members
Prep Time: 15 MinutesCook Time: 20 Minutes
Ready In: 35 MinutesYields: 6 servings

INGREDIENTS:
6 medium russet potatoes,
peeled and cubed
1/2 cup warm milk
1/4 cup butter or margarine
3/4 teaspoon salt
Dash pepper
DIRECTIONS:
1.
Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy.
ALL RIGHTS RESERVED © 2008 Allrecipes.com
Printed from Allrecipes.com 9/28/2008

Baked Macaroni and Cheese

Taken from: The Joy of Cooking Cookbook

Preheat the oven to 350 degrees F. Grease a 1 ½ - quart deep baking dish.
Bring to a rolling boil in a medium sauce pan:
6 cups water
1 ½ teaspoons salt
Add and cook just until tender:
2 cups elbow macaroni (8 ounces)
Drain and remove to a large bowl. Have ready:
2 ¼ cups grated sharp cheddar or Colby cheese
Melt in a large saucepan over medium-low heat:
2 Tablespoons butter
Whisk in and cook, whishing, for 3 minutes:
2 Tablespoons all-purpose flour
Gradually whisk in:
2 cups whole or skim milk
Stir in:
½ medium onion, minced
1 bay leaf
¼ teaspoon sweet paprika
Simmer gently, stirring often, for 15 minutes. Remove from the heat and stir in two – thirds of the cheese. Season with:
Salt and ground black pepper to taste
Stir in the macaroni. Pour half of the mixture into the baking dish and sprinkle with half of the remaining cheese. Top with the remaining macaroni and then the remaining cheese. Melt in a small skillet over medium heat:
1 Tablespoon butter
Add and toss to coat:
½ cup fresh breadcrumbs
Sprinkle over the top of the macaroni. Bake until the breadcrumbs are lightly browned, about 30 minutes. Let stand for 5 minutes before serving.

Banana Pudding IV
Submitted by: Patty
Rated: 5 out of 5 by 901 members Prep Time: 30 Minutes
Ready In: 3 Hours 30 Minutes
Yields: 12 servings


INGREDIENTS:
1 (8 ounce) package cream
cheese
1 (14 ounce) can sweetened
condensed milk
1 (5 ounce) package instant
vanilla pudding mix
3 cups cold milk 1 teaspoon vanilla extract
1 (8 ounce) container frozen
whipped topping, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla
wafers

DIRECTIONS:
1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 9/28/2008

Mother & Daughter-in-Love Day!

This is a day each week I devote a day to time with my DIL and two grandbabies. It is a way that we stay connected even when things get busy and we make time to spend together.

I wrote an entire post on this and lost it one day --- and was so frustrated that I never wrote another. I am still not up to re-writing the whole thing but I'll try to post the recipes we try each week on our day:)

This week's menu:

Salmon Patties

Skillet Fried Potato Slices

Roasted Garlic

Biscuits

Tomato Gravy

Pumpkin Roll

Black Top Alaska Salmon Patties

(on the back of the Salmon can)

1 can Black Top Pink Salmon

2 cups soft bread vrumbs

1/3 cup finely minced onion

1/4 cup milk

2 eggs

2 T. minced parsley (I used sweet basil bec/ I'm out of parsley)

1 T. lemon juice

1/4 each salt and dill weed

Dash pepper

Drain salmon, reserving 2 tablespoons liquid; flake. Combine all ingredients including the 2 tablespoons of liquid. Shape into 8 [1-inch] patties. Pan-fry on both sides in 2 tablespoons of oil or butter until golden brown.

My grandgirl was SO adorable helping with this... smile. She added the bread crumbs and some of the other ingredients and then helped stir. We have a two step wooden stool handed down from Blake's grandmother and this is the biggest help with kids in the kitchen.

Emily peeled her first potato and ended up taking a little help from her mother!

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Tomato Gravy

Scrape hot oil around a skillet (I use any skillet I've cooked meat in usually OR you can pour some oil, butter, or grease in skillet and heat that) --- sprinkle some flour into the skillet and stir or whisk until well mixed. Let cook for a minute or few and then add milk or water. Stir and add canned tomatoes. Let slowly cook until thickened and take off heat. Serve immediately.

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Libby's® Pumpkin Roll with Cream Cheese Filling
Submitted by: Libby's®Rated: 5 out of 5 by 209 members
Cook Time: 15 Minutes
Ready In: 15 MinutesYields: 10 servings
"Delicious and easy to make."
INGREDIENTS:
1/4 cup powdered sugar (to
sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100%
Pure Pumpkin
1 cup walnuts, chopped
(optional)
1 (8 ounce) package cream
cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or
margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar
(optional)
DIRECTIONS:
1.
PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
2.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and slat in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4.
BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
ALL RIGHTS RESERVED © 2008 Allrecipes.com
Printed from Allrecipes.com 9/26/2008