Cookin' Country Style

[Sharikee]

[Sharikee]

Southern Vegetable Delight

Original recipe makes 6 servings

1 tablespoon butter

3 medium potatoes, peeled and cubed

4 yellow squash, cubed

4 fresh tomatoes, peeled and chopped

1 medium onion, chopped

Salt and pepper to taste

Place butter in a skillet over medium heat. Stir in potatoes, squash, tomatoes, and onion. Season with salt and pepper. Cook, stirring occasionally, until tender, about 30 minutes.

[Sharikee]

Easy Southern Fried Green Tomatoes

Original recipe makes 8 servings
waxed paper

2 large eggs

2 tablespoons water

1 cup all-purpose flour

1 cup yellow cornmeal

sea salt to taste

freshly ground black pepper to taste

2 pounds green tomatoes, sliced

1 cup canola oil for frying, or as needed

Line a baking sheet with waxed paper.
Beat eggs and water in a shallow bowl. Place flour and cornmeal in 2 separate shallow bowls. Season cornmeal with salt and pepper.
Dip each tomato slice into flour, then dip into egg mixture. Press tomato into cornmeal mixture, shaking off excess. Transfer tomato to prepared baking sheet. Repeat with remaining tomato slices, arranging tomatoes in a single layer.
Heat about 1/4 inch canola oil in a large skillet over medium heat until oil begins to shimmer. Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates. Repeat with remaining tomatoes.

[Sharikee]

Country Coleslaw

Serves: 10

Preparation Time: 10 min

1 cup mayonnaise

3 tablespoons fresh lemon juice
2 tablespoons sugar
1 teaspoon salt
6 cups shredded cabbage
1 cup (about 3) shredded carrots
1/2 cup chopped or thinly sliced green bell pepper

In a large bowl, combine mayonnaise, lemon juice, sugar, and salt. Add cabbage, carrots, and green pepper; toss to coat well. Cover and chill until ready to serve.

[Sharikee]

Hearty Squash Casserole

Serves: 4

Cooking Time: 40 min

2 eggs
1 tablespoon sugar
1 1/2 cups shredded sharp Cheddar cheese, divided
1/2 cup mayonnaise

1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound yellow summer squash, cut into 1/4-inch slices
1/4 cup plain bread crumbs

Preheat oven to 350 degrees F. Coat a 1-1/2-quart casserole dish with cooking spray; set aside.

In a large bowl, with a fork, beat eggs and sugar until frothy. Add 1 cup cheese, the mayonnaise, salt, and pepper; mix well. Stir in squash and pour mixture into prepared casserole dish.

Sprinkle with bread crumbs and bake 30 minutes. Remove from oven, top with remaining cheese, and bake 10 to 15 additional minutes, until heated through and cheese is golden.

[Sharikee]

Extra Crispy Fried Chicken

Serves: 3

Cooking Time: 20 min

1/2 cup milk
1 egg
1 (3- to 3-1/2-pound) chicken, cut into 8 pieces
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon black pepper
3 cups vegetable oil

In a large bowl, combine milk and egg; mix well. Add chicken, coating completely. In another large bowl, combine flour, salt, and pepper; mix well. Remove chicken from milk mixture then place in flour mixture, coating completely.

In a large deep skillet, heat oil over medium heat until hot but not smoking.

Carefully place chicken in oil and cook 20 to 22 minutes, or until coating is brown and chicken is no longer pink.

Drain on a paper towel-lined platter. Serve immediately.

[Sharikee]

Southern Beef Stew

Serves: 5

Cooking Time: 2 hr 10 min

3 tablespoons all-purpose flour
2 pounds beef stew meat, trimmed

1/2 stick butter

2 cups water
1 cup black coffee
1 teaspoon dried thyme
2 teaspoons salt
1 teaspoon black pepper
6 potatoes, peeled and quartered
6 carrots, cut into large chunks
3 onions, quartered

Place flour in a shallow dish; add beef chunks and coat completely with flour. In a soup pot, melt butter over medium-high heat and cook beef 8 to 10 minutes, turning to brown all sides.

Add water, coffee, thyme, salt, and pepper; mix well and bring to a boil. Reduce heat to low, cover, and simmer 1 hour.

Add remaining ingredients and simmer 50 to 60 minutes, or until beef and vegetables are tender, stirring occasionally.

[Sharikee]

Apple Pie Pork Chops

Serves: 6

Cooking Time: 15 min

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
6 (1-inch) pork loin chops (about 3 pounds total)

1 (21-ounce) container apple pie filling
1/2 cup water

In a shallow dish, combine flour, salt, and pepper; mix well.

Dip pork chops in flour mixture, coating completely.

In a large deep skillet, heat oil over medium-high heat. Add chops and brown 4 to 5 minutes per side. Stir in pie filling and water. Cook 3 to 4 minutes, or until no pink remains in chops.

Serve with sauce spooned over the top.

[Sharikee]

Red Velvet Cake

Serves: 12

Baking Time: 35 min

1 (18.25-ounce) package butter-flavored yellow cake mix

1/4 cup unsweetened cocoa
3/4 cup (1-1/2 sticks) butter, softened, divided
1 cup water
3 eggs
1 (1-ounce) bottle red food color
1 1/2 cups confectioners' sugar
1 (8-ounce) package cream cheese, softened
1 tablespoon milk

Preheat oven to 350 degree F. Coat two 8-inch round cake pans with cooking spray.

In a large bowl, with an electric beater on medium speed, beat cake mix, cocoa, 1/2 cup butter, the water, and eggs until well combined. Add food color and beat until well combined. Pour batter into prepared cake pans.

Bake 35 to 40 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool 15 minutes then invert onto wire rack to cool completely. Using a sharp knife, carefully slice each cake in half horizontally, making a total of 4 cake layers.

In a medium bowl, with an electric beater on medium speed, beat confectioners' sugar, cream cheese, milk, and remaining 1/4 cup butter until well combined and smooth.

Place 1 cake layer cut-side down on a serving platter and top with 1/4 of the frosting, spreading just to the edge. Repeat 3 more times with remaining cake layers and frosting, ending with frosting on top and leaving sides unfrosted. Serve, or cover loosely and chill until ready to serve.

[Sharikee]

Old Fashioned Bread Pudding

Serves: 6

Cooking Time: 50 min

4 tablespoons (1/4 cup) butter, softened
2 cups milk
2 eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
3 cups soft bread cubes (about 5 slices bread)
1/2 cup raisins

Preheat oven to 350 degrees F. Place butter in a small bowl. Scald milk (heat it to just below boiling), and pour it over the butter; stir to mix well.

Beat eggs in a large bowl. Gradually stir in milk mixture then stir in sugar, salt, and cinnamon. Place bread cubes and raisins in a 1-1/2-quart baking dish; pour in milk mixture. Stir gently to evenly moisten bread. Set baking dish in a larger pan; add hot water to larger pan to come about halfway up sides of baking dish.

Bake 40 to 45 minutes, or until knife inserted into pudding comes out clean. Serve warm or cold.

[Sharikee]

Fried Onion Rings

2 large sweet onions
1 egg, lightly beaten
2/3 cup water
1 tablespoon canola oil
1 teaspoon lemon juice
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1 to 1-1/4 teaspoons salt
1/8 to 1/4 teaspoon cayenne pepper
Additional oil for deep-fat frying

Cut onions into 1/2-in. slices; separate into rings. Place in a bowl; cover with ice water and soak for 30 minutes.
Meanwhile, combine the egg, water, oil and lemon juice in a bowl. Combine the flour, baking powder, salt and cayenne; stir into egg mixture until smooth.
Drain onion rings; dip into batter. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry onion rings, a few at a time, for 1 to 1-1/2 minutes one each side or until golden brown. Drain on paper towels. Yield: 4-6 servings.

Onion rings may be kept warm in a 300° oven while frying remainder of batch.

[Sharikee]

Bacon and Eggs Casserole Recipe

4 bacon strips
18 eggs
1 cup milk
1 cup (4 ounces) shredded cheddar cheese
1 cup (8 ounces) sour cream
1/4 cup sliced green onions
1 to 1-1/2 teaspoons salt
1/2 teaspoon pepper

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain.
In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper.
Pour into a greased 13-in. x 9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° for 40-45 minutes or until knife inserted near the center comes out clean. Let stand for 5 minutes. Yield: 8-10 servings.

[Sharikee]

Skillet Corn Bread

1 cup stone-ground yellow cornmeal or regular cornmeal
1 cup unbleached all-purpose flour or all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 slightly beaten egg
1/4 cup cooking oil
2 -4 tablespoons sugar
1 1/4 cups buttermilk
3 -4 tablespoons butter

In large bowl, combine cornmeal, flour, baking powder, salt, and baking soda. Make well in the center; set aside.
In a small bowl, whisk together egg, cooking oil, and sugar. Whisk in buttermilk.
Place a 9- or 10-inch oven-going skillet over medium-high heat. Add butter. Heat until butter melts and starts to sizzle. Lift and tilt pan to coat side.
Add egg mixture to flour mixture all at once. Mix until just moistened. Turn into hot skillet. Bake in a 375 degree F oven about 25 minutes or until toothpick inserted near center comes out clean. Cool slightly on wire rack. Serve warm. Cut into wedges to serve. Makes 8 servings.