A Real Taste of Summer in the South

A Real Taste of Summer in the South

Savannah Cream Cake with stewed berries

 

Oh, Glory!  Summer is that time of year when we have the bluest skies, the highest corn, and the sweetest, reddest tomatoes on earth. And, for most of us that harvest is a bounty for the southern table that weighs fresh and healthy.

Each meal has a memory that goes with it of days that have long passed, sitting at the table with family and talking about everything under the sun. The memory of family being together. It leaves a lump in my throat, and a song in my heart at the same time. 

Saturday night supper.

This is our Saturday night table where we have devoured fresh, sautéed summer squash with onions, simple and delicious. Individual meat loaves, with sun-dried tomato gravy over rice, and my grandmother's recipe for sliced cucumbers and onions, and then on the side, sliced tomatoes. Now, I ask you, what could be better than that, unless it is more of that? I know, delicious Savannah Cream Cake.

 

The recipe for this delicious cake is not mine, but I hope that Elizabeth Terry won't mind that I borrowed it and shared it with you. I've used the recipe from the Atlanta Magazine, but before that it was in her wonderful book, Elizabeth's on 37th, located in Savannah. Hence the name, Savannah Cream Cake. You will love it.

Remember, this could be good for any Sunday dinner, or any weeknight dinner. It's easy to put together.

 

Mommy's Cucumber and Red Onion with Rice Wine Vinegar

 

My grandmother's recipe for cucumbers with (red or white) onions and rice wine vinegar is the perfect side dish for any summer supper. Rice wine vinegar has its own sweetness, so no need to add sugar. I remember a big bowl of this on the round oak table at Mommy's home in Mobile.

Cucumber and onion with rice wine vinegar, salt and pepper.

1 large cucumber, peeled and slice thin

Onion, chopped to taste

1/2 cup rice wine vinegar, or white wine vinegar

salt and pepper to taste

 

Place all ingredients in a small bowl and stir. Chill until ready to serve. Serves 4.

 

 

                                            Sautéed Squash and Onions

 

Some of the best squash I've eaten is just plain and simply cooked in an iron skillet with a couple of tablespoons of olive oil, chopped onion and seasoned well with salt and pepper. And, that is exactly what this is below. It takes a little time, but it's worth every bite.

Sautéed squash and onions.

2 tablespoons olive oil

1-3/4 pounds fresh yellow squash, sliced thin

1 large onion, roughly chopped

Salt and pepper to taste

 

Heat olive oil over medium high heat. Add squash and onions. Reduce heat, and sauté until squash is very tender, and starts to caramelize. Season with salt and pepper to taste.

 

 

Meat Loaf

I do love meatloaf. I also love having leftovers for sandwiches or for dinner two nights from now. This recipe has sun-dried tomatoes, and thyme, as well as milk to tenderize the beef. It's made with ground sirloin, so you'll see very little fat when you lift it out of the muffin tin that it was cooked in. I used a large ice cream scoop and scooped up the meatloaf mixture, and then turned it over so the smooth side would be on top. It only baked for about 30 minutes before it was ready. You can put the extras in the freezer if you like, then reheat them in gravy. This recipe will make 10 individual meat loaves. Each is about 3.60 ounces before cooking. One and a half would be a good serving.

 

Individual Meatloaf and sun-dried tomato gravy.
 

1 1/2 pounds ground sirloin
3/4 cup finely chopped onion

1 teaspoon salt

5 grinds pepper

1/2 teaspoon garlic powder

1/4 teaspoon dried thyme

1 egg

1/3 cup milk

2 tablespoon catsup

20 Club crackers, finely crushed

3 tablespoons sun-dried tomatoes (drain olive oil), finely chopped*

 

Mix all ingredients together with your hands. That way you are sure to get it completely mixed. Spray muffin tin with non-stick spray. Using a large ice cream scoop, measure out one scoop for each muffin cup. You should have 10 muffin cups filled to the top. Bake in a 350 degree, preheated oven, for approximately 30 minutes. Test with an instant read thermometer for 170 degrees. *Sun-dried tomatoes are Sun-dried tomatoes in herbs with oil. Suggestion: I used a baking tray covered with foil to put the muffin tin on, so if it should spill, it would not spill into my oven.

 Sun-dried Tomato Gravy

 

2 tablespoons olive oil

2 tablespoons all-purpose flour

1-1/2 cups beef broth or 1-1/2 teaspoons beef granules in 1-1/2 cups water

1 tablespoon sun-dried tomatoes (drain the oil)*

1 tablespoon catsup

 

In a medium skillet over medium heat, add the olive oil. When the oil is hot, add the flour and stir to blend. Continue stirring until flour reaches a light brown color. Add the beef broth and whisk to remove any lumps. Add the sun-dried tomatoes and the catsup. Stir until thickened. Serve over rice and meatloaf. If you've cooked the meatloaf prior and need to reheat, place the individual servings in the gravy while you are waiting for the gravy to thicken.

 

 

Savannah Cream Cake 

 

This cake is wonderful. I know it looks complicated, but it's so easy to make. All you have to do is to buy an angel food cake- unless you want to make one and if you do, just ask for the cake recipe, otherwise, most grocery stores sell angel food cakes in the bakery- and mix it with custard made with sherry and whipped cream. Then, a layer of whipped cream around the cake and you are set!

 

My grandfather loved stewed berries, and so do I. I think they add a depth that fresh berries don't. So, I'll give you my directions. Hope you will love this as much as I do.

 



Savannah Cream Cake with stewed berries.


The Sherry Custard:

1 1/2 teaspoons unflavored gelatin
1/4 cup warm water, plus 2 tablespoons tap water (divided)
2 egg yolks
1/4 cup good dry sherry
1/4 cup plus 2 tablespoons sugar (divided)
1 cup heavy cream
2 teaspoons vanilla extract
Angel food cake (9-inch bakery cake, cut into 1-inch cubes)

In a small bowl, sprinkle the gelatin over the 1/4 cup warm water, and set aside.

In a mixer, beat the egg yolks until pale, then stir in the sherry, 1/4 cup sugar and the 2 tablespoons water, and pour into a medium saucepan. Stir constantly over medium heat until large bubbles appear on the surface and the custard is thick, about 4 minutes.

Remove from the heat. Whisk in the gelatin mixture, and continue to whisk vigorously until the gelatin is completely dissolved. Place the pan over a bowl filled with ice, and stir until the mixture is cool but the gelatin has not set.

In a separate bowl, whip the cream, the remaining sugar, and the vanilla. Fold into the cooled custard.

In a large bowl, fold the custard into the cut-up cake pieces. Spoon the cake into an 8-inch springform pan, and refrigerate for at least 2 hours to set.

To top the cake, Remove the sides of the springform, and invert the cake onto a serving plate. Frost with the whipped cream (recipe below).

The Frosting:
1 cup heavy cream, whipped
2 tablespoons sugar (I do this, not in the original recipe)

Whip the cream with the sugar until it forms stiff peaks. Frost the cake.
Serve with stewed berries.

Stewed Berries:
2 cups mixed berries
2 tablespoons sugar
2 tablespoons water

Simmer berries in sugar until soft and tender. Chill before serving.

 

 

 

 

Strawberry Shortcake, Strawberry Cobbler, Strawberry Brûlée, Sour Cream Pound Cake with Almonds 



OLD & NEW FASHIONED SOUTHERN STRAWBERRY DESSERTS

Mother's Strawberry Shortcake

My first memory of an old fashioned dessert begins with my mother's fresh strawberry shortcake. In the spring, when the strawberries were at peak, mother would serve this luscious dessert as the finale to a long and sumptuous Sunday dinner.

 

My sister and I would remove to the twig chairs on the lawn and there, with bowl and spoon in hand, devour the plump berries in the sugary syrup of sweetness as the pecan trees above us blew a cool breeze. I can remember it like it was yesterday, even though it was more than 60 years ago.
 

The shortcakes were made with shortbread biscuits such as those on the Bisquick box, or mother would use those little shortcake cups that she bought from the Piggly Wiggly in Linden, Alabama. 

Although the shortcake cups have fallen out of favor with new chefs, I still buy them locally and use them quite often when making shortcakes. I've often used Sour Cream Pound Cake from my cousin Joyce Kimbrough's recipe as well. The pound cake makes the perfect sponge for the syrupy berries. I've included the recipe for the cake below. 

 

Mother would cut the strawberries into a bowl and add enough sugar to sweeten them. If the berries were really dry, she would add a little water. The bowl of berries and sugar would macerate in the fridge until the bowl was full of syrup around the berries. Then, mother would put the shortcake cups into each bowl and spoon a generous amount of strawberries and syrup on top.

 

A large scoop of ice cream went over the cake and berries, followed by more berries and syrup over the ice cream. And, then.... A huge spoonful of whipped cream (top photo).

I still make my strawberry shortcakes the same way that mother made them, except that now I add a little amaretto and no water.  
 

Another family favorite is Strawberry Cobbler. It is the second "life can't get better than this dessert", behind the strawberry shortcake. 

This recipe from a family member makes the most delicious cobbler. The dough is so easily made in a food processor, and then it's even easier from there. You won't give this recipe up once you have it. It's a great one to make before company arrives.

 

  Old Fashioned Strawberry Cobbler

 

6 cups strawberries, washed and hulled, if large cut in half

1/3 cup sugar, for berries (use ½ cup if berries are not too sweet)

2 cups all-purpose flour

2/3 cup sugar

2 teaspoon baking powder

¼ teaspoon salt

¾ cup cold butter, cut into small pieces

1 cup buttermilk 

 

Preheat oven 375°. 

Prepare a 2-3 quart (au gratin type) oven-proof baking dish by spraying with non-stick spray. Place the strawberries in the prepared baking dish, and sprinkle with the 1/3 to ½ cup granulated sugar. Set aside.
 

In a food processor fitted with a steel blade add the flour, 2/3 cup sugar, baking powder, salt and butter and pulse until the mixture is crumbly. Add buttermilk and pulse until the batter is well blended. Place spoonful's of batter over the strawberries and spread to cover the top of the berries. Or, do what I do and make the dough into biscuit like rounds. Just place the dough on a floured tea towel, dust the top with flour and cut with a biscuit cutter. Place "biscuits" on top of the strawberries.
 

Bake the cobbler for 35-40 minutes or until batter has cooked through. Cool slightly before serving. Serve with almond flavored whipped cream, or vanilla ice cream. 
 

Note: To make sure the batter has cooked, place the tip of a knife into the center. It’s cooked when the knife blade comes out clean.
 

Almond flavored whipped cream 

1 cup heavy cream

1/3 cup sugar

½ teaspoon almond extract
 

Add heavy cream to the bowl of electric mixer. Using a wire whisk attachment, whip the cream until it begins to thicken. Gradually add sugar, then almond extract and beat until soft peaks form. Keep refrigerated until ready to use.

 

 

Strawberry Cobbler is a dessert that I love to make. It's quick, it's easy, it's delicious. I won't go on and on about this special dessert, because if you make it, you will love it.

 

Strawberry Brûlée
 

I imagine this recipe has been around as long as sour cream,  brown sugar and strawberries. It's the most elegant of the desserts listed here.  Not a guests in the house would turn this dessert away. Sweet, tangy, fruity. Delicious. Try it for breakfast too!

Strawberry Brûlée

 

For one serving, you will need as many strawberries as you feel you can eat. Cut them into quarters and put them in a broil-proof dish or skillet. Add a layer of sour cream, and then sprinkle with a heavy layer of brown sugar.

 

Place the skillet under a hot broiler and cook until the sugar has melted.  
 

 

The sugar should "crack" when hit with a spoon. Now, slip the brûlée out into a shallow serving bowl. Scrumptious.
 

 

Sour Cream Pound Cake

 

When I was writing my cookbook in 2006, my cousin, Joyce Kimbrough in Tuscumbia, Alabama, provided me with a  recipe that she had been using for more than 45 years. It was left in her milk box on a flyer from the State of Alabama Department of Agriculture & Industries. Mr. A.W. Todd was the commissioner at the time. I'm so glad that she shared it because I have used this recipe more often than any other pound cake recipe in my collection. 

Joyce Kimbrough's Sour Cream Pound Cake with Almonds

 

Cake:

2 sticks butter

1/2 teaspoon lemon flavoring

1 teaspoon vanilla flavoring

1/4 teaspoon almond flavoring

3 cups sugar

6 eggs

3 cups flour, sifted (I used the scoop method)

1/4 teaspoon soda

1/2 teaspoon salt

8 ounces sour cream
Sliced almonds (this is my addition, and optional)

 

Cream butter and add sugar one cup at a time. Add eggs, one at a time mixing well after each. Add flavorings. Sift together flour, soda and salt. Add flour mixture and sour cream to butter mixture, alternating each. Beat well. Place in a 10-inch greased and floured tube pan and bake at 350 degrees about an hour.

 

I add sliced almonds to the top of my cake. I'll also tell you a little secret, what ever you want the predominant flavor to be, add a teaspoon of that flavoring instead of the small amount called for in the recipe. This cake reminds me of old fashioned birthday cakes, if you can remember the taste of those. Boy, I sure do!

Some of these recipes have been made by our mothers, grandmothers, and great grandmothers, but to me, they never get old. Always good to the last little spoonful. And with each bite, a loving memory.

 



Old is New Again, Making Spring Vegetables, Salads and Oh Gracious, Don't Forget Mother's Cake!

Old is New Again, Making Spring Vegetables, Salads and Oh Gracious, Don't Forget Mother's Cake!

While shopping at an antique store last week, I happened to come across the very popular cookbook, Second Round, Tea Time at the Masters, published back in 1988. I picked it up and took it to the check out and came on home to spend time looking at my find.

I had remembered when I spotted the book that morning that my friend, Ellen Thompson had told me a while back about a recipe for making tomatoes stuffed with asparagus. Sure enough, the recipe was on page 234. So off I went to the store for supplies to get started because quite frankly, I couldn't wait to taste it. I was not disappointed. It was marvelous. So at that time, I decided that I should write this blog on old recipes that are new again and still delicious after all these years.

Another one of those old classic recipes is one that I made last week for a luncheon. It's still just as popular as ever. That's Salad Niçoise. I've been making this salad since before going to Le Cordon Bleu. After seeing it posted on my Facebook page last week, one of my friends said, "who needs flowers for the centerpiece when you have that". I have to admit that it did look pretty. You will find the recipe below.

I've added a few extra recipes below. One of those is a fresh beet salad that has a different twist with feta, red grapes and pecans and just a little drizzle of raspberry vinegar and olive oil. So fresh tasting with just a hint of herbs. And, then I can't forget the perfect cake for the upcoming Easter holiday, My Mother's Hummingbird Cake. It's a wonderful cake with pineapple and bananas and finished off with toasted pecans. We loved it!

We've had such a long, cold winter that maybe it will make us appreciate a beautiful spring. Love and good cooking. Enjoy.

  Love it for Brunch 

Baked Tomatoes with Asparagus Spears

(My version)

4 large tomatoes

16 fresh asparagus spears

1 cup mayonnaise

2 cups grated sharp Cheddar cheese

1/2 tablespoon Dijon mustard

3 tablespoons grated onion

In a bowl, mix together the grated cheese, mayonnaise, mustard and onion.

Cut the tomatoes in half and remove large core at the stem end.

Place tomatoes in a buttered baking dish.

Top each tomato with the cheese mixture.

Top each tomato with 2 asparagus spears, cut two inches longer than the tomato top, and crisscrossed over the cheese.

Sprinkle the top of the asparagus with grated parmesan.

Bake at 350 for 15 minutes or until cheese melts and tomato is heated through.

I put a little olive oil on the plate along with a chiffonade of basil. Then add more freshly grated parmesan to the top of each tomato before serving. Serves 8

Crunchy and Delicious Baked Eggplant

Another of my favorites from Second Round.

Second Round Crisp Baked Eggplant

1 large eggplant, approximately 1 pound

1/2 cup mayonnaise

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

1/4 cup finely chopped onion

1/3 cup seasoned bread crumbs, (I used panko)

1/3 cup grated Parmesan cheese

1/2 teaspoon Italian seasoning

Slice eggplant crosswise into 1/2-inch slices.

Combine mayonnaise, salt, pepper and onion. Set aside.

Combine panko, Parmesan cheese and Italian seasoning.

Spread both sides of eggplant slices with mayonnaise mixture, then coat with bread crumb mixture.

Place slices on baking sheet.

Bake at 425 degrees for 15-17minutes total, turning each eggplant slice over during the cooking time so that both sides can brown evenly. Cook until golden brown.

This would be an excellent base for Eggplant Parmesan by adding your favorite heated spaghetti sauce to the top, a thick slice of mozzarella cheese over the sauce, and then broiling until the cheese melts.

 

Your friends will love seeing this at your next get together!

 

I have been making Salad Nicoise since going to The Greenbrier, LaVarenne program over 20 years ago. It's one of our absolute favorites. This salad was also a favorite at the large staff parties that I catered for the dean and his wife at the University of Central Florida. This was the star attraction for over one hundred professors and their wives. Instead of the classic tuna that it's usually made with, I would make it with salmon that I had glazed in a mixture of bourbon, brown sugar and soy sauce. The photo above is made with good tuna in oil. The great thing is that you can make it as large or as small as you like.

Salad Nicoise

This is the formula that I use per person.

3 new potatoes - steam until done, chill

3 asparagus spears or 6 haricot vert or whole green beans (see bundled)-steam until tender, dip in ice water, drain, chill until ready to use

green onion stems, steamed

3-4 grape tomatoes

cucumbers, thinly sliced

Nicoise olives, or kalamata olives, pitted

1 cup organic greens

Fresh dill, finely chopped

good quality tuna in oil

Dijon mustard vinaigrette (recipe below)

Bundled: Use the steamed green onion stems to tie the green beans into a bundle.

Assembly: Coat the vegetables separately with a small amount of salad dressing before plating them on the greens. Mound greens onto a large platter. Place the asparagus or green been bundles vertically spaced around the lower bottom. Place the steamed potatoes (cut if large) around the bottom of the platter. Place the tuna at the top, and fill in the rest of the platter with grape tomatoes and olives. Place the sliced cucumbers around the outside edge of the  platter below the potatoes. Sprinkle the finely chopped dill over the salad.

Serve with vinaigrette.

Dijon Mustard Vinaigrette

1/2 cup white wine vinegar

1 tablespoon whole grain Dijon mustard

1 tablespoon lemon juice

2 teaspoons granulated sugar

1 teaspoon Worcestershire sauce

1 teaspoon salt

1/4 teaspoon pepper

1 cup vegetable oil, or olive oil

 Add all of the ingredients shown above into a pint jar. Cover and shake the jar vigorously until the oil has emulsified with the other ingredients. Taste to see if more lemon juice or sugar is needed. Adjust if needed. Makes 1-1/2 cups. Keeps for a week in the fridge.

Beautiful  Beets, Simple and Sensational

I made this salad back in the fall, but beets are again in season and the recipe will be just as good today. In fact, there are some beautiful fresh beets available right now in the local stores and markets.

Fresh Beet Salad with Grapes, Pecans, and Feta

Raspberry, Olive Oil Dressing

On a plate add Bibb lettuce, as many freshly baked, quartered beets as you would like, crumbled feta cheese, red grapes, finely chopped fresh oregano and toasted pecans. Drizzle with raspberry vinegar and olive oil.

To prepare the beets: Preheat the oven to 425 degrees. Trim the stem to about a half-inch from the beet top. Clean the beets by scrubbing with a soft brush. Rub the beets with olive oil, and place them in individual foil packets. This will allow them to cook for the appropriate amount of time since they will not all be the same size. Bake the beets until tender when pierced in the center with a fork or narrow knife. Remove from the oven when done and allow them to cool. Remove the skin. Refrigerate the beets until ready to use. 

 Hummingbird Cake

You can't end a meal in the South without a dessert. And, this one will make you and your guests leave the table very happy. This is the recipe for my mother's Hummingbird Cake. It's much like a lot of the hummingbird cake recipes you will see, but this one is my mother's so that makes it different.

My Mother's Hummingbird Cake

1 cup vegetable oil

3 eggs, beaten

1-1/2 teaspoons vanilla

1 (20 ounce) can crushed pineapple (see directions below)
2 bananas, mashed

2 cups sugar

1 teaspoon salt

3 cups all-purpose flour, sifted

1 teaspoon baking soda

1-1/2 teaspoons cinnamon

Icing: 

8 ounces cream cheese, softened

1 stick butter, softened

1 (16-ounce) box confectioners' sugar

Toasted, whole pecans

Cake: Preheat oven to 350 degrees.

Add the oil, eggs, vanilla, banana and one cup of the crushed pineapple into a large mixing bowl. (Drain the remaining pineapple, and set aside to put on top of the cake).Add all dry ingredients, mixing until moist. Grease and flour three 9-inch cake pans. Divide batter equally among pans. Bake about 25 to 30 minutes or until done. Cool on racks.

To prepare icing: Mix cream cheese and butter. Add sugar and mix thoroughly. Spread icing between layers, ice top and sides, then place pecans around the bottom edge and top edge of the cake. Add the remaining crushed pineapple to the top of the cake. If you would not like to add the remaining pineapple to the top of the cake, use an 8-ounce can of crushed pineapple, undrained.

The End!

 

My Mom's Comfort Food

 

My mother was an amazing woman. I didn't appreciate that as much as I should have until she was no longer here on earth for me to tell her. She worked tirelessly to help mainstream handicapped children into schools and society and find their place in the world. That was her never-ending goal in life.

When she was 75 years old, she was driving across the state from her home in Dandridge, to work in her office in Nashville. She would spend a few days there staying at the Hermitage and then find her way back home, hoping that she had accomplished her goal of helping one more person.

Mother seemed to have tireless energy. More than I have, and I am younger now than she was then. Until she died in 2005, she was still trying to make a difference in the world. How many times have I said that I don't want to be like my mother. Well, these days, I say, if only I could.

In her home life, mother was the same as she was in her public life. Giving. When she cooked, her dinners were meant to feed not only your hunger, but your soul. And, that is exactly how you felt after eating up the warmth on the table.

After mother died, my son Richard who called her "mom", asked me if I would put some of his favorites from mother's recipes into book form. It is because of my mother that Richard has accomplished so much in his life. And, believe me, he has accomplished more than most. She gave him a drive, a focus in life, and something to reach for. He has sought to honor my mother for giving him so much in so many ways, and this book is one way for him to share those memories.

 

So, here we go, a sample of the forthcoming book, My Mom's Comfort Food. I hope you will enjoy the recipes for Charleston Red Rice, Squash Casserole, Chicken and Dressing, Chicken Tortilla Casserole and Cream Cheese Pie. There are so many more, but this blog only has so much room.

When you get down to the Chicken Enchilada Casserole, don't let those flour tortillas scare you. Just buy them if you want to, but if you have a few minutes, the tortillas are very easy to make.

Our cousin, Sandra Dodd, so graciously sent us some of mother's recipes that we didn't have, and we'd never have found them otherwise. We were grateful to receive them.

Enjoy!

Richard with his Charleston Red Rice

 



Richard was here visiting during the summer and we started cooking and photographing at that time. So, we can't write this blog without a photo of Richard and his Charleston Red Rice from the recipe that his "mom" used. As you can see from his face, he is very happy with his finished product. I was happy with it too. It was delicious.

Richard's Charleston Red Rice with Smoked Sausage

2 tablespoons butter

1 onion, chopped

1 stalk celery, chopped

1 cup chopped bell pepper

1 cup rice

1 (14-ounce) package beef smoked sausage, sliced thin

1 (14.5-ounce) can petite diced tomatoes, plus a pinch of sugar if the tomatoes are acidic

1 cup water

1/2 to 1 teaspoon salt or to taste

 

Richard makes his red rice in a heavy Dutch oven.  He melts the butter, adds the chopped onion, celery and bell pepper and cooks them until tender. Then he adds the rice, sausage, tomatoes, water, salt, and pinch of sugar. Bring to a boil and reduce to low, cover tightly and cook until the rice is done, about 20-25 minutes. Don't be tempted to add the sausage with the onion, celery and pepper because the sausage renders the flavor in the rice and it's better that way.

You will want to keep this recipe handy.



Mother's Cheesy Squash Casserole
 

1 pound yellow squash, cleaned and chopped

1 small onion, chopped

3 tablespoons butter

2 eggs, beaten

1 cup milk

1 cup grated cheddar cheese

1 cup buttery crackers crumbs

Salt and Pepper to taste

Fresh parsley or basil

 

Combine squash, onion and butter; cook. You can add about a 1/4 cup water if you need to, and cover tightly. Drain and mash the squash. Add remaining ingredients, reserving 1/2 cup cheese to sprinkle on top. Pour into buttered casserole dish. Bake at 375 degrees until firm. Sprinkle remaining cheese on top. Put chopped parsley or basil on top of the finished casserole for garnish and flavor.

  

 

This Chicken and Dressing recipe makes really good Southern Sunday 'Dinnah".

 

Chicken & Dressing Casserole with Herb Stuffing

Chicken & Dressing Casserole with Cornbread Classic Stuffing

 

Chicken and Dressing

I love this recipe. It's so easy that I would consider making it for a holiday meal. We had it for dinner the night that I recipe tested. With the chicken and dressing we had English peas and an old fashioned pear salad. Southern all the way

4 boneless, skinless chicken breast 
2 tablespoons olive oil

1-1/2 cups chicken broth, divided

1 (8-ounce) package Pepperidge Farm Herb Seasoned Cubes stuffing mix (or, if you prefer cornbread stuffing, use an *8 ounce package of Pepperidge Farm Cornbread Classic Stuffing Mix (*my personal favorite)

1 (10 3/4 ounce) can cream of chicken soup

1 (10 3/4 ounce) cream of celery soup

1 egg

1 stick butter (melted)

Preheat oven to 325 degrees. Add 2 tablespoons olive oil to a skillet large enough to hold the chicken breast. Salt and pepper the chicken and add it to the skillet. Bake the chicken until done. When the chicken is cool enough to handle, shred or chop the meat and set aside.
Mix herb seasoned stuffing with the 1 stick of butter, and one egg.
Mix 1 can of cream of chicken soup with 3/4 cup chicken broth, and two tablespoons melted butter.
Mix 1 can of cream of celery soup with 3/4 cup chicken broth, and 2 tablespoons melted butter.
Place one layer of stuffing in a baking dish (a small casserole dish works fine), add one layer of chicken, and cover with the cream of celery soup mixture.
Add another layer of stuffing, and another layer of chicken and cover with the cream of chicken soup mixture, add any remaining stuffing on top. Bake at 325 degrees for 45 minutes to one hour (depending on the depth of the baking dish), or until completely cooked in the center.



Want to go South of the border?

 

Chicken Enchilada Casserole with Home-made Tortillas

I went to visit Richard in October of last year and that's when he started getting the recipes together for me. The recipe for this casserole was the first recipe that he pulled out for me to copy. It was hand written on the inside of the back of a cook book.

 

I asked Richard if he liked this dish and he answered, "oh yes" in his soft, gentlemanly tone. After making it, I surely knew why. It has so much flavor.

 

Prepare the flour tortillas in advance:

(May also use purchased tortillas)

 

3 cups all-purpose flour

1 teaspoon baking powder

1-1/2 teaspoons salt

1/2 cup shortening

3/4 cup warm water

 

Combine the first four ingredients in a large mixer bowl, and beat at medium speed with an electric mixer until the flour and shortening are well blended. Add water in a steady stream, beating on low until the dough comes together. Let dough stand for 15 minutes.

 

Divide the dough into 10 equal portions. Coat hands with shortening and roll each portion into a ball, coating ball completely with the shortening.

 

Place each dough ball between two sheets of wax or parchment paper, and roll dough into a thin circle, about 8-9 inches in diameter.

 

Heat an un-greased cast iron skillet or griddle over medium-high heat. Cook tortillas one at a time, about a minute on each side, or until lightly brown and bubbled. Place tortillas between sheets of wax paper, and store in fridge if not using right away.

Makes 10 (8-inch) flour tortillas for the casserole.

 

Casserole:
 

2 tablespoons olive oil

2 small onions, finely chopped

1 large clove garlic, minced

1 small can green chilies, drained

1 (10-ounce) can Rotel tomatoes with green chilies

1 (14.5 ounce) can diced fire roasted tomatoes

1 teaspoon taco seasoning

1 teaspoon salt, divided

3 cups cooked, shredded chicken

2 cups sour cream

2 cups shredded sharp cheddar, divided

10 home-made flour tortillas

 

Preheat the oven to 325 degrees. Spray a large casserole dish with non-stick cooking spray.

Heat the olive oil in a large skillet. Add the chopped onions and garlic and sauté until onions are slightly caramelized. Add the green chilies, tomatoes, taco seasoning and 1/2 teaspoon salt. Simmer for 5 minutes.

In a large bowl, combine the chicken, sour cream, 1 cup cheese and 1/2 teaspoon salt. Mix well.

Warm the flour tortillas by placing the stack on a plate, cover with a damp paper towel and warm in the microwave for 20-30 seconds or until tortillas are warm and pliable.

Fill each tortilla with about 1/3 cup of the chicken mixture and roll.

Place each tortilla roll seam side down in the prepared baking dish.

Cover with the sauce and sprinkle the extra one cup of cheese on top.

Bake for 25-30 minutes or until hot and bubbly in the center. Serves 6-8.

 Get ready for something good and sweet.

 

 

Mother's Cream Cheese Pie with Strawberries & Blueberries 

1 pie shell, pre-baked,  graham cracker crumb crust, or crust of choice

2 (8-ounce) packages cream cheese, softened (1/3 less fat cream cheese works fine)
1-1/2 cups confectioners' sugar
1 teaspoon vanilla
1 teaspoon fresh lemon juice
2 cups fresh strawberries, cut into bite size pieces
1 cup fresh blueberries
1 tablespoon cornstarch
1/2 cup sugar
dash of salt

 

Place the strawberries, salt, sugar and cornstarch into a saucepan over medium-low heat, cook, stirring often until the sugar has dissolved. Add the blueberries and cook one minute more. Set aside to cool.

 

Place the cream cheese and confectioners sugar into a mixer bowl and beat with the whisk attachment until blended. Add the vanilla and lemon juice, and continue to beat until the mixture is light and fluffy. Pour the cream cheese mixture into the pie crust. Chill for at least an hour.

Serve the cooked berries over slices of pie, then top with a dollop of whipped cream.

 Whipped cream: Beat 1 cup of heavy cream with 2 tablespoon sugar. Serve over pie and berries.

 

 

We will let you know when the book is out in an Amazon e-book. Any profit from the book will go to Richard.