Sunday, June 24, 2007

Deep Old South - June 2007

Diva: Ashley

Drinks: Mariah
Old Style Beers

Recipe #1 Southern Sweet Iced Tea

3 Family size tea bags
2 c of cold water
1 c of sugar

We in the south make the best iced tea you'll find. Maybe it's how it's done, or maybe it is the water in the south, or maybe it's just that a southern belle has put a lot of TLC into making the tea. Who knows!
We recommend Luzianne Tea Bags if available.
Place the two cups water in a pot and add the tea bags. Bring to a boil, do not continue boiling. Remove from heat and let steep. Pour warm tea into empty pitcher. Add the sugar and stir until the sugar is dissolved. Fill remaining pitcher with cold water.
Optional - some women say they use less water and add ice to the tea.

Recipe #2 Southern Sweet Iced Tea

3 Family sized tea bags
a pinch baking soda (about 1/4 teaspoon)
1 to 1 1/3 c of sugar

Here is my never fail sweet tea...
Everyone (even yankees) loves it.
Bring 3-4 cups of water to a boil. Add a pinch of baking soda to the water and add 3 family sized tea bags. Remove from heat and cover. Allow to sit for at least 10-15 minutes. Pour into gallon pitcher and add sugar. Then fill with cold water. Refrigerate.
*the soda takes out the bitterness and darkens the tea....this small amount doesn’t change the taste.

Appetizer: Nicole
Fried Green Tomatoes

4 large green tomatoes
2 eggs
½ c milk
1 c all-purpose flour
½ c cornmeal
½ c bread crumbs
2 tsp coarse kosher salt
¼ tsp ground black pepper
1 quart vegetable oil for frying

Slice tomatoes ½ inch thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

Salad: Tamara

Spinach, strawberry and Peach Salad with Candied Pecans and Johnnie Cakes

6 c lightly packed bite-size pieces of fresh spinach.
1 c sliced nectarines (I used Michelle's peaches)
1 c sliced strawberries
1 T vegetable oil
1 T fresh lemon juice
1T balsamic vinegar
1 tsp sugar
1 tsp dry mustard
1 T sunflower seeds (optional)
1 tsp vanilla extract

In large bowl, stir spinach and fruit together. In a small bowl, mix remaining ingredients. Pour over salad and toss. Sprinkle with seeds.

Candied Pecans

2 ½ c pecan halves
2 tsp vegetable oil
1 c granulated sugar
1 tsp cinnamon
¾ tsp salt
¼ c water
1 tsp vanilla extract

Put pecans and oil in a flat baking pan; stir until pecans are coated. Roast in 300° oven 20 to 25 minutes, stirring frequently. Cool.  Combine sugar, cinnamon, salt, and water in a saucepan; cook, stirring, over medium heat until sugar is dissolved.  Boil to 236° of a candy thermometer, or to soft ball stage.* Remove from heat; blend in vanilla. Add pecans and stir until mixture is creamy. Turn out onto waxed paper and use a fork to separate pecans.

*To Test for Soft Ball Stage A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234° to 240°)

Confederate Hockey Pucks, I mean Johnnie Cakes

two c of cornmeal
2/3 c of milk
2 T vegetable oil
2 tsp baking soda
½ tsp of salt

Mix ingredients into a stiff batter and form eight biscuit-sized "dodgers". Bake on a lightly greased sheet at 350 degrees for twenty to twenty five minutes or until brown. Or spoon the batter into hot cooking oil in a frying pan over a low flame. Remove the corn dodgers and let cool on a paper towel, spread with a little butter or molasses, and you have a real southern treat!

Soup: Michelle
Okra Gumbo Soup

1 c chopped onions
2 T vegetable oil
½ tsp oregano
½ tsp thyme
½ tsp basil
2 bay leaves
2 celery stalks
1 bell pepper
1 medium carrot, diced
1 c chopped potatoes
1 qt canned tomatoes (or 2 cups fresh chopped)
3 c water
1 c corn
1 c okra
1 T cider vinegar
Salt and pepper to taste
Tabasco or other hot sauce to taste

Sautee the onions in the vegetable oil until just translucent. As the herbs, celery, bell pepper. Carrot and potatoes and cook for about 10 minutes at medium heat, stirring to prevent sticking. Add the tomatoes and stock and simmer for 10 minutes. Add the corn, okra, and vinegar and simmer until the okra is tender. Remove the bay leaves. Add the remaining seasonings to taste.

Side Dish: Sara

Tender lima beans and fresh corn kernels straight off the cob team up to create a beautiful—and delicious—side dish that's perfect with almost any meal.

2 bacon slices (2 oz), cut crosswise into 1/4-inch-wide strips--I omitted
1 T unsalted butter
2 c fresh corn kernels (from 3 to 4 ears)
1 lb fresh lima beans in pods, shelled (1 1/2 cups), or
1 (10-oz) package frozen baby lima beans, thawed
½ c diced (1/3 inch) green bell pepper
1 bunch scallions, cut crosswise into 1/3-inch pieces, keeping white and pale green parts separate from greens
¾ c heavy cream
¼ c water
½ tsp salt
½ tsp black pepper

Cook bacon in a 10-inch heavy skillet over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer bacon with a slotted spoon to paper towels to drain, then add butter to fat in skillet and melt over moderate heat. Add corn, lima beans, bell pepper, and white and pale green parts of scallions and cook, stirring, 2 minutes. Add cream, water, salt, and pepper, then simmer, partially covered, until vegetables are tender, 10 to 15 minutes. Stir in bacon, scallion greens, and salt and pepper to taste.

Cooks' notes: Vegetables can be cut 2 hours ahead and chilled in a bowl, covered. (Chill scallion greens separately.)

Entree: Lovina
Chicken and Dumplings

1 large package of chicken (whole cut up)
4 sprigs parsley
3 ribs celery with leaves
3 carrots, sliced
1 medium onion, cut up
2 ½ tsp salt, divided
¼ tsp pepper
1 bay leaf

Place chicken in stock pot. Add enough water to cover. Add parsley, celery, carrot, onion, 2 teaspoons salt and ¼ teaspoon pepper and bay leaf. Cover and bring to a boil; simmer for about 2 1/2 hours. Remove chicken parts and set aside. When cool enough to handle, remove meat from skin and bones and tear into 2 to 3 inch chunks. Strain broth, discarding chicken pieces. Add more salt and pepper to taste, if desired. Return soup to a simmer.


2 c flour
4 tsp baking powder
1 tsp salt
¾ c milk
4 T oil

In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough. Drop by tablespoonfuls into simmering soup. (DO NOT BOIL) Cover and simmer for 15 to 20 minutes. Serve immediately.
Yield: 4 to 6 servings.

Dessert: Stacey
Texas Pecan Pie

One pie shell
1 c dark karo syrup
1 ½ c brown sugar
¾ c butter
2 tsp vanilla
4 eggs
1 c pecan halves

Melt butter, while hot, place in mixing bowl. Add karo syrup and sugar. Mix until smooth. Add eggs, whip 2 minutes, then add vanilla. Pour into pie shell, top with pecans. Bake at 300 degrees for 1 1/2 hours. Lower heat to 225 degrees--bake until center is firm. Allow to cool for 2 hours. Serve chilled.

Lottery: Erin

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