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Corn Chowder
¼ cup butter
1 medium onion, chopped
¼ cup flour
1 large all-purpose potato, diced and cooked (2
cups)
1 cup cooked ham, diced
1 20-oz. roll frozen whole kernel corn, thawed
1 20-oz. roll frozen cream-style corn,
thawed
1 10.5-oz. can cream of celery soup
3 cups whole milk
Salt & black pepper to taste
Melt butter in large stockpot; add chopped onion and sauté till soft (do not brown). Add flour, potatoes, ham, corn, soup, milk, salt & pepper, stirring well to combine. Heat to boiling, reduce heat and simmer. Correct seasonings and add Texas Pete hot sauce, if desired.
Note:
Favorite Southern Cornbread
Stone ground cornmeal is best, if you can find it. Some grocery stores are now carrying it, but you
can order it directly from a Grist Mill in your state. Google will lead you to a supplier (They seem to know everything). You
really need a cast iron skillet. If you don’t have one, ask Grandma for one and check out the antique malls…there are usually some
there. Take good care of it, you’ll use it for a lot of things. A 9 or 10-inch pan is a good all around size. Be sure and follow these
directions, placing the skillet in the hot oven and letting it get hot. Pouring the batter in the hot skillet gives you that
beautiful crust on top.
1 cup stone ground plain corn meal
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 Tbsp. sugar
¼ cup vegetable oil
1 large egg
1 cup whole buttermilk
Preheat oven to 400º. Pour oil in 9-inch cast iron skillet and place in hot oven. Sift the dry ingredients together; stir in egg and buttermilk, mixing well. Add the hot oil, mixing well and pour the batter into the hot skillet. Baked until brown about 25 minutes. Carefully flip pan over onto a plate so the crust is on top. Cut in wedges and serve with lots of sweet butter!
Easy Cheese Biscuits
Make these easy biscuits to go with your soup, meatloaf or breakfast!
2 ½ cups Bisquick
¼ tsp. garlic powder
1/8 tsp. ground red pepper
1 large egg
1/3 cup whole milk
1/3 cup sour cream (or 2/3 cup milk,
but sour cream adds to the flavor)
3 Tbsp. butter, melted
2 cup shredded sharp cheddar cheese (8-oz. pkg.)
Whisk the Bisquick, garlic powder and red pepper together, mixing well. Combine egg, milk, sour cream and melted butter. Add to Bisquick mixture. Add cheese and stir just till combined. Using a kitchen tablespoon, drop into 12 even mounds onto a lightly greased baking sheet. Bake 400º for about 10 minutes. Serve with lots of softened “real” butter!
Potato Pancakes
A nice side dish for breakfast with bacon, or country ham, scrambled eggs and cheese grits. This recipe
is from our cookbook, Turnip Greens, Ham Hocks & Granny’s Buns.
2 medium potatoes, grated
1 Tbsp. lemon juice
¼
cup butter, melted
2 Tbsp. flour
½ cup finely diced onion
¼ tsp. baking powder
1 large egg, beaten
½ tsp.
salt
¼ tsp. black pepper
In a large skillet, heat 1 tablespoon vegetable oil and 1 tablespoon butter; covering bottom of pan. Add heaping tablespoonfuls of potato mixture to the pan and using the tines of a fork, flatten out each portion to very thin round pancakes, about 2½ to 3 inches in diameter. Cook 3 to 4 minutes on each side, turning once. Makes 16 pancakes.
Ann Landers' Meatloaf
A “blast” from the past!! The original recipe was printed in a newspaper in 1970. Later it was
printed in the Aug. 1991 issue of Ladies Home Journal, where they added an extra egg, put 3 pieces of bacon on top and poured
an 8-oz. can of tomato sauce over all. Here's the modification.
2 lbs. ground round steak
2 eggs
1½ cups bread
crumbs
1 tsp. Accent
½ cup warm water
1 envelope dry onion soup mix
Mix all together with hands. Put in a 9-inch loaf pan. Cover with
2 or 3 slices of bacon and
1 8 oz. can plain tomato suace
Bake at 350 degrees for 1 hour. Some people prefer just pouring catsup on top instead of the tomato sauce.