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Fried Chicken

1/4 cup bacon drippings or vegetable shortening
3/4 cup all-purpose flour
3 teaspoons seasoned salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 teaspoon pepper
1/4 teaspoon chili powder
1 3 - to 3 1/2 pound fryer chicken, cut up

Wash chicken, pat dry, and set aside. In a brown paper bag or a plastic bag, add flour and seasoning; shake well. Place chicken in the bag, a piece at a time, and shake to coat. Shake excell flour from each piece and place it on a plate. Coat the chicken a second time. In a large cast-iron skillet, over medium heat, melt bacon drippings and enough shortening to make 1 inch of cooking oil When oil is hot, add chicken and fry until brown on all sides. Cover skillet, reduce heat to medium-low, and continue to fry for an additional 25 to 30 minutes, until the chicken is tender and its juices run clear when pierced with a fork. Remove cover from skillet during the last 15 minutes of cooking. (6 to 8 servings)


Chitterlings

5 pounds frozen chitterlings - thawed
5 cups water
2 stalks celery with leaves
2 large onions - chopped
2 bay leaves
1 clove garlic - minced
1/2 cup vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 red pepper pads, cut in pieces (optional)

Soak chitterlings in cold water for at least 6 hours. Cover pot. Drain. Strip as much fat as possible from each piece and wash thoroughly in cold water. Make sure it is entirely free of dirt. Cut into small pieces about 1 inch. Place in full pot of water with salt and pepper. Add other ingredients to the pot and cover. Cook over medium heat until tender about 2 1/2 or 3 hours. Serve with vinegar or hot sauce. (Serves 4-6)


Fried Fish

2 or 3 fish pieces
1 cup corn meal (white or yellow)
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups oil

Wash fish pieces. Mix cornmeal, salt and pepper together. Put fish in bag and shake until covered. Drop fish in hot oil. Fry until golden brown on both sides for approximately 3 minutes. Serve weith favorite sauce (ketchup or tartar) - Serves 3.
Ham Hocks

2-4 ham hocks (allow 1 per person)
pinch of salt

Put hock in a large pot. Add just enough water to cover. Add a pinch of salt. Cover the pan and bring to a boil. Reduce heat and simmer 2-1/2 to 3 hours until hocks are tender. Put hocks in a baking dish. Place in 450 degree oven to brown and dry out excess fat. Serve with greens. (Serves 2-4)
Fried Pork Chops

4 pork chops
1/2 cup flour
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups oil for frying

Wash pork chops. Mix flour, salt and pepper together. Put chops in bag and shake until covered. Drop chops in hot oil. Fry until golden brown for 20 minutes. Drain on paper towels. (Serves 2-4)
Black-eyed Peas With Ham

3 1/2 c Fresh black-eyed peas or Frozen, thawed
3 c Chicken stock or canned low-salt broth
4 oz Ham, finely chopped
1 sm Yellow onion, chopped
2 tb Balsamic vinegar or red wine vinegar
3 lg Garlic cloves, minced
1 Bay leaf
1/2 ts Dried thyme, crumbled
1/4 ts Dried crushed red pepper
Bring all ingredients to boil in heavy large saucepan. Reduce heat and simmer until peas are tender, stirring occasionally, about 45 minutes. Season to taste with salt and pepper.
Yield: 6 servings

Steak and Gravy

1/4 cup all-purpose flour
1 teaspoon seasoned salt
1/2 teaspoon paprika
3/4 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 beef round steak, about 2 pounds and 1 inch thick
4 tablespoons butter
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups unsalted beef broth
1 cup light cream

Combine flour and next 5 ingredients. Pound mixture into both sides of the meat with a mallet. Saute meat in 2 tablespoons of the butter and all of the oil over medium heat until brown, about 5 minutes on each side. Remove meat from skillet to a 2-quart baking dish, cover, and keep warm. In the same skillet, saute onion and garlic over medium heat until onion is transparent; add to meat. Pour over additional butter if necessary. Melt the remaining 2 tablespoons of butter in skillet, blend in the 2 tablespoons flour, stirring constantly and scraping bottom and sides of skillet, until the mixture is smooth and brown. Cook until thick, approximately 3 minutes. Stir in broth and cook, stirring constantly, until bubbly; simmer over low heat an additional 5 minutes. Pour over meat and bake, covered, at 325 degrees F. for 2 hours or until meat is tender. Remover cover and bake an additional 15 to 20 minutes. Add cream, stir, and serve. (4 servings)


Smothered Pork Chops

4 pork chops
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
All-purpose flour
1/4 cup bacon drippings or vegetable shortening
1 large onion, sliced
3 tablespoon all-purpose flour
1 cup water

Wash pork chops and pat dry. Mix seasonings together. Rub on chops (approximately 1/4 teaspoon per chop). Reserve remaining seasoning for gravy. Lightly dust chops with flour. Heat drippings in a large, heavy skillet. Add chops and brown each side, approximately 5 to 10 minutes. Remove chops from pan to a warm, paper towel-covered platter. Remove all but 1/4 cup drippings from the pan. Add sliced onion and brown. The trick is to get the flour as brown as possible without burning it or the onion. Add water and stir. Return chops to pan and add sufficient water to cover. Bring to a quick boil; reduce heat to low; cover and simmer about an hour or until chops are fork tender. Season to taste with additional seasoning mix, if desired. (4 servings)

Chicken/Tuna Casserole

1 1/2 - 2 cups chicken (cooked)
1/2 cup water
2 cans water chestnuts, sliced
2 cans cream celery soup
1 cup mayonaise
1 cup chopped celery
1 pkg pepperidge cornbread stuffing
4 cups noodles - cooked
1/2 stick butter, melted

Combine soup, water, mayonaise. Add chicken or tuna, noodles, celery, water chestnuts. If you use tuna, add a little lemon juice.) Put in buttered casserole dish. Sprinkle cornbread crumbs on top. Sprinkle melted butter over crumbs. Bake at 350 degrees F. uncovered for about 45 minutes. (8 generous servings)


Fried Catfish Fillets

8 to 10 catfish fillets
Salt and Pepper
3 teaspoons seasoned salt
1 teaspoon pepper
1/2 teaspoon paprika
3/4 teaspoon onion powder
1 1/4 teaspoons sugar
3 tablespoons all-purpose flour
2 eggs, well beaten
1 1/4 cups cornmeal
1/4 cup bacon drippings
Enough vegetable shortening to deep-fry (2 1/2 to 3 cups)

Wash fish and pat dry. Lightly season with salt and pepper and set aside. Combine seasoned salt and next 6 ingredients and mix well. Dip fillets in eggs, then in cornmeal mixture. Place fillets on a wax paper-covered plate and refrigerate at least 1 hour to allow cornmeal coating to set. In a large, heavy frying pan, preferably cast iron, heat bacon drippings and shortening to 370 degrees F. Oil is sufficiently hot when a hze forms above the oil and a drop of water can dance across the surface. Deep-fry fish until golden brown, drain on paper towels, and serve immediately. Excellent with slaw and Hush Puppy Patties. (4 to 5 servings)

Sweet Potato Fritters

1 lb Sweet potatoes; peeled and coarsely shredded
3 lg Eggs
3 tb Flour
1 sm Onion; coarsely shredded
Vegetable oil for frying


1. Spread potatoes and onion on clean dish towel; roll up, twisting towel to extract excess moisture from vegetables.

2. In bowl, whisk eggs, flour, 1/2 t salt and 1/4 t pepper until smooth

3. In large nonstick skillet, heat 1/4 cup oil over medium-high heat. Ad vegetables to batter; mix. Spoon mixture into skillet, allowing heaping 1 T for each fritter; with back of spoon, flatten slightly. Fry, six fritters at a time, 4 minutes. Turn; cook 2 to 4 minutes. Drain on paper towels; keep warm while frying remaining fritters, adding more oil if necessary.
Yield: 6-8 Servings
Benne Cakes

You will need: oil to grease a cookie sheet
1 cup finely packed brown sugar
1/4 cup butter or margarine, softened
1 egg, beaten
1/2 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup toasted sesame seeds
Preheat the oven to 325°. Lightly oil a cookie sheet. Mix together the brown sugar and butter, and beat until they are creamy. Stir in the egg, vanilla extract, and lemon juice. Add flour, baking powder, salt, and sesame seeds. Drop by rounded teaspoons onto the cookie sheet 2 inches apart. Bake for 15 minutes or until the edges are browned. Enjoy!
Benne cakes are a food from West Africa. Benne means sesame seeds. The sesame seeds are eaten for good luck. This treat is still eaten in some parts of the American South.

Peanut Soup with Okra Croutons

1/2 tb Peanut oil
1/4 ts Crushed red pepper flakes
1/2 tb Coriander seeds
1/2 c Celery, diced
1/2 c Carrot, diced
2/3 c Butternut squash, diced
2/3 c Potatoes, diced
1 c Peanuts, roasted, shelled & unsalted
6 c Stock
1 tb Lemon juice
Salt & pepper

Okra Croutons

1 1/2 c Okra, thinly sliced
3 tb Cornmeal
1/4 ts Cumin
1/4 ts Cayenne
1/4 ts Herbal salt
Olive oil spray
Place oil, pepper flakes & coriander in a large non-stick pot & fry over moderate heat until the seeds begin to darken. Add vegetables & peanuts & cook for 3 minutes. Pour in the stock & bring to a boil. Cover, reduce heat & simmer 30 minutes. Cool slightly & puree. Gently reheat, add lemon juice & season to taste. Serve in shallow bowls garnished with okra croutons.

CROUTONS: Pre heat oven to 375F. Rinse okra under running water, drain & pat dry with paper towels. Combine cornmeal, seasonings, salt & okra in a bag. Seal & shake well.

Spray a baking sheet with oil, spread okra slices in a single layer & spray them with oil too. Bake until crisp & browned, spraying & stirring twice during cooking. Should take 30 minutes.
Yield: 6 servings


African Tomato-avocado-buttermilk Soup

3 lb Tomatoes, peeled and seeded
2 tbs Tomato paste
1 c Buttermilk
1 tbs Olive oil
1 Avocado, mashed to a puree
Juice of 1 lemon
2 tbs Finely minced fresh parsley
Salt and pepper to taste
Hot pepper sauce
Garnish: 1 Cucumber, peeled, seeded, and diced, sour cream, plain yogurt, or creme fraiche
Puree tomatoes in a food processor or food mill, then press through a sieve to remove seeds. In a large mixing bowl, beat the pureed tomatoes, tomato paste, buttermilk, and oil. Toss pureed avocado with 1 tablespoon lemon juice to hold the color. Add the avocado, remaining lemon juice, and parsley to the tomato mixture; stir to mix well. Season to taste with salt and pepper, and a generous number of drops of hot pepper sauce. Refrigerate several hours before serving.

At serving time, taste soup for seasonings. Ladle into individual bowl and have guest garnish their portions with cucumber and sour cream. Pass hot pepper sauce around to add more piquancy.

Makes 8 to 10 servings.
Southern Fried Okra

1 lb Fresh okra, cut 1 inch pieces
1 lg Green tomato, diced
1 med Onion chopped
1 Clove garlic, minced (optional)
1 Jalapeno pepper halved & sliced, remove seeds if too hot
2 Eggs beaten
1/4 tsp Salt
1/4 tsp Black pepper
1/2 c Milk
1 c Cornmeal
1/4 c Vegetable oil
Combine okra, tomato, onion, garlic & jalapeno in large bowl. In separate bowl combine eggs, salt, pepper, milk. Pour egg mix over veggies and toss to thoroughly coat. Gradually add cornmeal until mixture on the okra and at the bottom of the bowl soaked up. Continue to toss till ingredients evenly mixed. Mixture will have a gooey consistency.
Heat oil in 10 inch skillet over med. heat until hot. Oil is ready when dash of cornmeal sizzles.
Spoon mixture evenly in skillet. Reduce heat to med low. Cover and fry till underside golden brown, 10-15 minutes. Then invert on plate and slide other side up into skillet and cook uncovered 5-8 min until golden brown. Remove from skillet to paper towels to drain excess oil. Serve hot.


Yield: 6 servings

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