Hoe Cakes

When I was a child. I remember eating these little corn cake with black eyed peas and some good mess of Greens... as the old folk with say. Now I eat them with everything..I mean with all kinds of food dishes.

1 cup of self rising flour

1 cup of self rising corn meal

2 eggs

3/4 cup buttermilk

1/3 cup whole milk

1/4 cup of canola oil

1/2 cup of canola in a skillet for frying,


In a medium bowl, whisk together the flour, cornmeal.adding the whole milk, buttermilk and oil in a bowl blending well. Add eggs and mix well combine with dry ingredients. Heat oil in a skillet over medium high and drop batter by about 1/2 pancake size.

Fry until brown and crisp, turn and brown the other side. Remove and let drain on paper towels.

Frito Pie

Adapted from Homesick Texan Cookbook by Lisa Fain

You can add in a can of diced tomatoes (I like Rotel) and/or a can of beans. If you add diced tomatoes, you can omit the lime juice.

Other toppings: dollop of sour cream, chopped pickled jalepeno, fresh diced tomatoes

ingredients:
6 dried ancho chilies, stems and seeds removed
2 dried chipotle chilies, stems and seeds removed
1 tablespoon cooking oil, bacon grease or lard
1 onion, roughly chopped
4 garlic cloves, chopped
4 dried pequin chilies
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground clove
1/2 teaspoon ground cinnamon
2 teaspoons kosher salt (1 teaspoon table salt
freshly ground black pepper
2 pounds ground beef
2 tablespoons lime juice
2 big bags Fritos or individual snack-sized Fritos, at least for each person
8 ounces shredded cheese
directions:
1. In a bowl, soak the ancho and the chipotle chilies in 1 cup of hot water for 10 minutes.

2. In a large pot or Dutch oven, heat the cooking oil over medium heat. Add the onions and brown for 3 minutes. Throw in the garlic and cook for another 30 seconds. Place the onions and garlic in the blender.

3. Add the soaking chiles with the water into to the blender. Add in the pequin chilies (no need to soak these). Add in cumin, oregano, clove, cinnamon, salt, pepper. Blend until smooth.

4. In the same large pot (as step 2) - cook the ground beef, stirring occassionally until lightly browned, about 5 minutes. Add the chili puree and 4 cups of water. Bring to a boil then turn the heat to low and simmer uncovered for 45 minutes, stirring occassionally.

5. Taste and adjust seasonings, if needed. (At this step I added an additional teaspoon of kosher salt and more black pepper). Stir in lime juice. Serve over Fritos and top with shredded cheese.

Baked Chicken with Dijon and Lime

Thanks Paula Deen for this terrific recipe!

8 small chicken thighs, skin removed or keep on

3 tbsp Dijon mustard

1 tbsp mayonnaise

1 clove garlic, crushed

1 lime, squeezed, and lime zest

3/4 tsp black pepper

salt to your taste

dried parsley

Directions:
Preheat oven to 350°. Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season generously with salt. In a small bowl combine Dijon, mayonnaise, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, tossing well to coat.

Spray a large baking pan with a little Pam to prevent sticking. Place chicken in baking pan cover with foil.. Bake 45 mins. take foil off chicken place under the broiler until it is golden brown. Serve chicken with the pan juices drizzled over the top and than add dried parsley.

Black-Eyed Pea Jambalaya

2 cans black-eyed peas (used them they are firm)

Chicken broth

1 pound ground meat

1 cup cubed turkey ham

1 cup good slice beef smoke sausage

1 medium onion, chopped

3 clove garlic chopped

1  Green bell pepper chopped

Half red bell pepper chopped

2 cups cooked pot boiled rice ( not over cooked)

1 tablespoon salt

1/2 teaspoon black pepper

1 tablespoon Creole seasoning

1 can original Ro-Tel tomatoes with chiles

1 bunch green onions, tops only, chopped

Open cans of black-eyed peas and drain the liquid into a large measuring cup. Add enough chicken broth to make 2-1/2 cups of liquid.

In a large pan or skillet brown the ground meat drain and keep the dripping. add about two tablespoon of beef dripping in skillet brown ham and smoke sausage add the ground beef and add Ro-Tel tomtaoes simmer until liquid is gone set aside. in another skillet add two tablespoon beef dripping garlic, onions and bell peppers. Cook until vegetables soften. Add cooked rice stirring often, until it starts to fry. Add the broth and bean juice mixture. add salt, pepper and Creole seasoning.. Bring to a boil and cook 5 minutes, stirring frequently to prevent sticking.add the meats and rotel mixture and toss into the rice.

Fire & Ice Pickles

Adapted pic from foodie

 2 32-oz jars hamburger dill slices

4 cups sugar

2 Tbsp  Hot sauce

1 teaspoon cayeanne pepper

½ tsp crushed red pepper flakes

8 small cloves of garlic, peeled and lightly smashed

1/2 cup finely chopped onions

Drain pickles (discard the juice) and place in a large bowl.

Add the sugar, cayenne pepper,hot sauce,onions, red pepper flakes & garlic. Mix gently to combine.

Cover and let sit for 4 hours at room temperature, stirring occasionally.

Transfer pickles into 4 cleaned pint jars, distributing 2 cloves of garlic in each jar. Pour liquid to within 1/4" of the rim of the jar.

 Cover and let rest in the refrigerator for one week before eating.

Snap Beans And Field Peas

Field peas cooked with green beans wow how good.. Your guest will smell them all over the house cooking up a storm. These peas are similar to black-eyed peas but has a reddish color and taste deeply than black-eyed peas and more firmer.

1 bag of dry field peas

1 cup raw green beans cut in half

1 medium onion, chopped

1 T. minced garlic

4 T. bacon dripping

Salt sand pepper to taste

Place peas into pot and cover with about 2 inches of water for 2 hours
Add rest of ingredients.
Cook over medium heat until peas are tender. ADD GREEN SNAP BEANS.. Taste for seasoning.
Add more water if peas are not done and water cooks down too low.



Camellia Field Peas 1 LB