My grandmother could turn a dish into a master piece ........ One day she bake a Buttermilk pie for dinner, A Buttermilk pie is a custard-like pie. Traditional of the United Kingdom, it almost unknown today but is now a traditional pie of the southern States.
Thursday, July 18, 2013
Buttermilk Pie
My grandmother could turn a dish into a master piece ........ One day she bake a Buttermilk pie for dinner, A Buttermilk pie is a custard-like pie. Traditional of the United Kingdom, it almost unknown today but is now a traditional pie of the southern States.
Monday, July 15, 2013
Fried Green Tomatoes
Fried Green Tomatoes go back a long way in my family history.When we had too many tomatoes turning ripe red we will start picking the green ones and place them in the refrigerator until we got ready to fried them up. Keeping green tomatoes in the refrigerator will help keep them from turning red fast.
I like my Fried Green tomatoes half green and half red with a little batter on them. The batter gives the tomatoes a little more body. So when I eat them with other food on my plate, the fried green tomatoes can hold up and want tear a part.
A great tip: season the tomatoes and set a side. this will bring out a great taste!!
Recipe
1 c flour
1/2 c yellow cornmeal
1 t salt
1/4 t pepper
1/4 t garlic powder
1/4 t onion powder
1/4 t paprika
1/4 t curry powder
1/4 t thyme
3 medium green tomatoes, cut into 1/4 inch slices
1/4 c oil
Dip in dry ingredients
Add tomato 1 or 2 at a time place a little water in a bowl and dip the coated tomatoes once both sizes
Dip back in dry bowl ingredients and place in heated oil in a large skillet on medium heat. brown lightly on both sides. Drain on paper towel. Serve hot.
Makes 6 servings
I like my Fried Green tomatoes half green and half red with a little batter on them. The batter gives the tomatoes a little more body. So when I eat them with other food on my plate, the fried green tomatoes can hold up and want tear a part.
A great tip: season the tomatoes and set a side. this will bring out a great taste!!
1/2 c yellow cornmeal
1 t salt
1/4 t pepper
1/4 t garlic powder
1/4 t onion powder
1/4 t paprika
1/4 t curry powder
1/4 t thyme
3 medium green tomatoes, cut into 1/4 inch slices
1/4 c oil
Dip in dry ingredients
Add tomato 1 or 2 at a time place a little water in a bowl and dip the coated tomatoes once both sizes
Dip back in dry bowl ingredients and place in heated oil in a large skillet on medium heat. brown lightly on both sides. Drain on paper towel. Serve hot.
Makes 6 servings
Tuesday, July 9, 2013
Cheese Grits
It's funny, I was raise in Texas and my mother never cook grits. When I married, my husband folks who lived in New Orleans ate them just with butter.So when I started cooking them I had to add a little some some to them "some taste".
Grits has been a part of the life of every Southern of whatever race, background, gender, and income; and whereas, grits could very well play a vital role in the future of not only in the south , but also the world,
Grits are usually either yellow or white, depending on the color of corn. The most commonly version found in supermarkets is "quick" grits in which the germ and hull have been removed, so grits can cook fast and quick.if not if will take 30 minute to cook.
My Cheese Grits Recipes
1 cup quick cooking grits
1/2 t seasoning salt, optional
6 Tablespoon butter
2 cup shredded cheddar cheese
2 drop sunny yellow food color
Bring broth to a boil in medium saucepan;
stir in grits, seasoning salt and butter.
Bring to a boil; reduce heat and simmer until grits are done, about 10 mins add in food color and blend well.The Grits need to be (Thick) Not (Thin).
Pour half cook grits in serving bowls
Top with cheese to your liking ( Do not stir the cheese in the grits this will make them too creamy and wet)
Add more cook grits on top of cheese
Add more cheese on top much as you wish
Add sour cream and crispy bacon if you like on top...Please enjoy your Grits!
Saturday, July 6, 2013
Cheese cake
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