08.24.08
Posted in Southern Specialities
at 12:00 am
Patti’s Chicken Jambalaya:
1 small chicken (2 to 3 pounds) cut into 2-inch pieces, rinsed, and dried
8 cups Chicken Stock or water
½ cup olive oil
1 tablespoon chopped garlic
Salt to taste
3cups finely chopped onion
Ground cayenne pepper to taste
½ cup chopped red bell pepper
1 cup chopped fresh parsley
2 pounds smoked sausage, sliced ¼ inch thick
3 cups long grain rice ( I prefer Jasmine Rice)
In a heavy, cast iron skillet over a medium heat, brown the chicken in the oil, stirring the meat around so it won’t stick. After the chicken has browned, remove it from the pot. Then add the onions, red bell pepper, parsley, and sweet onions, and sauté until the onions are clear. Stir in the sausage, rice, stock, garlic, chicken, salt, and pepper. Continue cooking until nearly all the water has boiled out, then reduce the heat to low, cover, and let simmer until the rice is done, about 1 hour. Do not lift the lid for at least 1 hour. Serve with plenty of hot sauce.
Hope to see ya’ll really soon.
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08.22.08
Posted in Lemon, pie
at 12:00 am
This is the quickest way I know to make a Lemon Pie. It is great to make when unexpected guest show up. Give this a try.
WORLD’S QUICKEST LEMON PIE:
1 can sweetened condensed milk
1 can lemonade frozen concentrate
1/2 teaspoon vanilla
1 large container Whip topping
1 teaspoon lemon zest
Graham-cracker pie crust
Mix sweetened condensed milk, frozen lemonade,lemon zest and Whip topping together, and pour into graham-cracker crust . Garnish with additional Whip topping if you desire. Chill for 2 hours. Leftovers should be refrigerated. If you choose to cover with addition whipped topping add another teaspoon of lemon zest to the topping mix well,prior to spreading it on top of the pie. Chill and enjoy.
Hope to see ya’ll really soon.
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08.20.08
Posted in stuffing
at 12:00 am
This was my mother’s favorite stuffing recipe. She loved stuffing/dressing. She made the best Cord Bread Dressing I ever tasted. I hope ya’ll like it and use it during the holidays or for a Sunday Supper. It really is good.
Mom’s Corn Bread Stuffing:
3 cups crumbled 1 day-old cornbread
1 cup chopped onion
3 cups crumbled day old bread
½ cup chopped celery
2 cups Chicken Stock or drippings from the roasting pan
¼ cup vegetable oil
Salt and black pepper to taste
Preheat the oven to 325 degrees. Mix the crumbled cornbread and bread together in a large mixing bowl, pour in the stock, and set aside. Over medium-high heat in a medium-sized skillet, heat the oil and sauté the parsley, celery, onions, until the onions are clear, then pour into the bowl with the bread. Add salt, and pepper and mix well. Pour into a 9×9 inch greased casserole dish, or stuff a hen or turkey, and bake for 60 minutes or until the bird is done.
I hope ya’ll like this recipe as it really is tasty.
Hope to see ya’ll real soon.
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