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In the South we call red potatoes “new” potatoes. When boiling them, to see if they are done, test with a fork not a paring knife. The knife’s sharp tip cuts into the potato and can make it feel like it’s more done than it really is. The “blunted” end  of fork tines give a truer test.
For a nice side dish, after washing them cut a narrow slice around the potato with a potato peeler. When they’re “fork tender”, place them in a hot oven, about 425 degrees, covered in butter for about 20 minutes, stirring every 5 minutes or so
We all want good luck and in the South we strongly believe that eating black-eyed peas on New Year’s, almost guarantees us that good fortune.

 In our Recipe Archives, on Jan. 2013, we featured Hoppin’ John and cornbread recipes. This month, in keeping with that tradition, we’re going to “cook-up” some more black-eyed peas! Using our beloved and “come-to-rely-on” crockpot, we’re going to put our black-eyed peas on at midnight and let them cook on low till morning, assuring us of a wonderful Southern staple to start our year off right. Then,

we’ll list our favorite cornbread recipes from our Recipe Archives and let you choose your favorite. And a delightful recipe for Golden Chicken Broccoli Casserole, that is a great company dish; a delicious company casserole.

Bon Appetit!

Miss Dee’s Crockpot Black-eyed Peas

I like to use the frozen black-eyed peas instead of the dried. I use a 5 to 6 qt. size crockpot.


1 (16-oz. pkg.) frozen black-eyed peas

1 ham hock (in the section with the cured ham) or 3 slices of salt pork

1 large Vidalia (or other sweet) onion, coarsely chopped

1, 32-oz. carton Swanson’s Chicken Broth


Simply dump the package of frozen black-eyed peas in the crockpot. “Bury” the ham hock down in it add the chopped onions and pour in the chicken broth to cover all. Give it a good stir and set on Low and go to sleep!  In the morning taste your black-eyes, and if done, set on “Keep Warm” while you start the rest of your dinner. (In the South, we eat “dinner” at noon and “supper” at night!).

Golden Chicken Broccoli Casserole

I took this to a covered dish dinner at the church and it was gobbled up so fast, I didn’t even get a serving! It’s a beautiful dish. All you need are some crescent rolls.


1 whole Deli Roasted Chicken

2 lb. pkg. frozen broccoli flowerets

2, (10¾ ) cans cream of chicken soup, undiluted

1 cup sour cream

1 tsp. each garlic powder, onion powder, curry powder and seasoned salt

1 cup shredded sharp Cheddar cheese

½ cup Ritz crackers, crumbled

2 Tbsp. butter, melted


Using meat from a roasted chicken, chop into bite-size pieces. You should have about 4 cups. Bring the broccoli to a boil in medium saucepan and cook just until fork tender. Drain and set aside. Stir together the soup, sour cream, spices, salt. Add broccoli and toss lightly to mix. In a greased 9x13 baking dish, make an even layer of the roasted chicken pieces. Pour the broccoli/sauce mixture evenly over chicken. Sprinkle with the cheese. Toss the Ritz cracker crumbs with the butter and distribute evenly over top. Bake, uncovered, in preheated 450 degree oven for 10 minutes until bubbly and topping is golden brown.    12 Servings

Recipe Archives
January, 2015