The South is known for great food. There are so many terrific restaurants to choose from. However, there is nothing better than something homemade from your kitchen.
Many fabulous cooks were trained in the kitchen they grew up in. From Mama to Grandma, learning how to prepare all the family favorites. I received my first cookbook at the age of 8. I have been cooking, on different levels, since then.
As a Home Economics major at Mississippi State University, I was trained to prepare a variety of foods. I was taught how to plan meals and make correct culinary decisions. I also spent a lot of time in the kitchens of my Mama and my Mamaw — the two best cooks in the world!
After Steve and I got married, I was challenged to prepare several things that were, let’s just say — out of my league. Mama did not fry foods. She was health conscious before it was trendy. I had no idea how to prepare gravy. Jan Jan, my mother-in-law, was a master of gravy preparation.
My first attempt at Steve’s favorite meal was not too successful. I cooked my fried chicken for over 2 hours — carefully turning it and making sure it was a golden brown. In case you did not know, you can actually fry the chicken so long that the meat is gone and you have crust and bone. My gravy was like Play-Dough and would not release its hold on the serving spoon. I spent many a trip to Steve’s mom’s house to watch her prepare both chicken and roast gravy. I finally mastered it!
There are some mistakes that Southern cooks never ever make:
• Do not overmix your pound cake batter.
• Use ice-cold butter when preparing biscuits and pie crusts.
• Let meat rest after cooking and before serving.
• Cut meat against the grain.
*Preheat your black skillet before baking cornbread.
• Add a cup of grated cheese to your cooked grits.
• Do not overcrowd your skillet when frying chicken.
• Do not buy pre-made sweet tea.
• We never run out of food.
• We never run out of Crisco.
• Always taste as you go.
• Always bring eggs and butter to room temperature for better baked goods.
• Never buy store-bought pimiento cheese. People will know.
• Never put raw vegetables in you dressing. They must be cooked.
I hope you will give this week’s recipes a try. Thanks for reading.
FUDGE CRINKLES
1 box Devil’s food cake mix
½ cup vegetable oil
2 eggs
1 teaspoon vanilla extract
½ cup powdered sugar
Preheat oven to 350 degrees. In a large bowl, combine cake mix, oil, eggs, and vanilla extract and mix until dough forms. Shape into 1-inch balls and roll in powdered sugar. Place about 2 inches apart on a cookie sheet that has been lined with parchment paper. Bake for 10-12 minutes until cookies have a cracked appearance on top. Cool 1 minute and transfer to a wire rack to cool completely.
CHEESY FIESTA BEEF CASSEROLE
1 pound ground beef
1 medium onion, chopped
1 (15-ounce) can black beans, drained and rinsed
1 (16-ounce) jar picante sauce
1 teaspoon chili powder
1 can cream of chicken soup
1 (10-ounce) can chopped Ro-Tel tomatoes
1 (4-ounce) can chopped green chilies
1 (9¾-ounce) bag nacho flavored Doritos, crushed
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
In a large skillet, brown ground beef and onion; drain fat. Add beans, picante sauce, soup, green chilies, tomatoes and chili powder; mix to combine. In a lightly greased baking dish, pour crushed Doritos in bottom (Save some for topping garnish). Pour half the meat mixture on top and half the cheeses. Pour remaining meat mixture on top and garnish with remaining cheese and reserved crushed Doritos. Bake, uncovered, at 350 degrees, for about 30-40 minutes or until heated thoroughly and cheese has melted.
STEAKHOUSE MUSHROOM CASSEROLE
2 pounds sliced fresh mushrooms
1½ sticks butter, divided
1 cup heavy whipping cream
1 large egg yolk
1 tablespoon minced fresh parsley
1 tablespoon lemon juice
1 teaspoon salt
½ teaspoon paprika
2 cups crushed Ritz crackers
Saute mushrooms in 1 stick butter until tender and liquid has begun to evaporate. In a large bowl, whisk cream, egg yolk, parsley, lemon juice, salt and paprika. Add mushrooms and stir until blended. Transfer to an 8-inch square baking dish that has been sprayed with cooking spray. Melt remaining butter and mix with cracker crumbs and sprinkle over the top. Cover and refrigerate overnight. Bring to room temperature and bake at 350 degrees for 30-35 minutes. (This is a great accompaniment to your grill-cooked meats. It can also be a delicious meatless entrée.)
