Posted on 04/05/2006 10:43:24 AM PDT by HungarianGypsy
Today is Wednesday. In my house that means American History is our History/Geography topic. We are also learning about the individual states. The best way to learn is always through hands-on experience. Since we can't travel to each state at this time, I hoped all the good Freepers could bring their states to us. What recipes do you have that are specific to your area and can rarely be found anywhere else?
3 cups cooked macaroni
1 can pork and beans
1 can tomato soup, undiluted
onions, either chopped raw(1/4 cup) or equivalent dried onions
1/2 half pound hamburger, browned and drained
Place all in a large casserole dish and mix. Top with Velveeta Cheese, enough to cover the dish about 1/2 inch thick.
Bake at 350 for 20 minutes.
As far as I can tell, this dish has NO nutritional value except for proteins, carbohydrates, and fats. However, when you are really hungry and it's cold outside and you have no other food, it tastes pretty darned good!
WoooHooo! Best dang recipe I've herd in a long time! ... : ) <<< me
Stores were closed, in addition to schools and government jobs. We were stuck for 2 days with hardly any food, because the storm struck right before our paycheck (we were newly married and had just bought a house).
I make "Blizzard Casserole" whenever we have a really cold day with snow. Brings back fond memories of when we were first married, and it still tastes good. LOL!
Now, all us Tennesseans (Volunteers) are not as secretive about our family recipes as Tennessee Bob (he'll give in eventually and share) so, here goes:
Catch a chicken and wring its neck . . .
Just kidding.
Take a chicken and roll it (I actually shake it up in a bag) in flour.
Have a skillet of hot cooking oil and get it VERY hot (it'll be ready when you throw a dash of flour in it and it fries)
Take chicken out of flower and roll it in beaten egg mixture.
Take the chicken out of the egg and put it back in the bag of flour and shake it up again. (This process, of coating it with flour before rolling in egg mixture makes it extra crispy).
Then, when the oil is hot enough, place chicken in frying pan and coat it well with Tony Chacheries Creole seasoning. Brown it on one side, then flip it over and brown it on the other (adding more Chacheries to the other side) on high heat.
Then, once browned, turn the heat down to very low and cook slowly for a minumum of 20 minutes on each side (depending on size of chicken pieces), turning once halfway through the process. When about finished and cooked thoroughly all the way through to the bone, you can turn the heat back up and brown it on the areas that didn't get browned. I actually stand some pieces up on the top (like drumsticks) to make the crispy crust on all sides.
Remove chicken and enjoy.
Some people I know add buttermilk to the egg mixture, which also makes it extra crispy.
Where I come from, any good self respectin' Southern woman is required to know how to fry chicken. It may take a few times, but if you follow these rules you'll be eatin some good fried chicken.
This is pork liver, prepared much like country sausage, ground up with hot pepper and sage, with corn meal for texture. It's served sliced and fried until crisp on the outside, most typically with breakfast. People who love it, really love it. I just never acquired a taste for most liver dishes, due to what seems like a metallic taste to me. The name itself is certainly on the brutally honest side.
That's almost identical to how we do it here, with a few key differences: soak the chicken in salty water overnight, and put black pepper plus coriander in the flour, no creole seasoning (which does sound good, by the way). Nothing like an old cast iron skillet for great fried chicken. And, if you want really good chicken, health consequences be danged, use bacon drippings instead of cooking oil.
Sounds like a lot of the recipes my husband has created. You have no idea how often we will eat something and will want to make it again. He'll just say, "I don't know. I just threw together whatever I found."
Hmmm. Bacon drippings? I need to make a whole chicken ASAP (when I cut it up, of course) and I have bacon drippings from this morning. Ah! Who needs to live a long time if you can't enjoy your food?
Yep, I fry all my chicken in an iron skillet I inherited from my Granny McCoy, and cover it while slow cooking with a lid. I forgot to add that to the recipe, Xenophobic.
One reason good self respectin' Southern women know how to fry chicken so good is because anytime a neighbor, church member, etc., dies, we ALWAYS take the family fried chicken.
In a close knit Southern neighborhood, you can walk down the sidewalk of any given street, and if the smell of fried chicken is so thick you can taste it, you know somebody in the neighborhood died even before reading the obit in the local paper :)
HEARTS OF PALM SALAD
Individual salads are made on a bed of lettuce, topped with chunks of pineapple, sliced canned peaches, pitted sugared chopped dates, pieces of fresh palm hearts, and diced pecans.
DRESSING:
Place a scoop of dressing (ingredients below) atop each salad. 1 pint vanilla ice cream 1 teaspoon chunky Peanut Butter 1 teaspoon Mayonnaise A bit of pineapple juice for thinning A few drops green food coloring Mix and chill for salad topping
Ping -- forgot to add these details to the recipe.
I have friends who used to make "Green Bean Soup".
Recipe:
Canned green beans
Sour cream
Catsup to taste.
We declined a second invitation to dinner!
Doing great! How about you and the Mrs?
Here is a great recipe native to the great state of VA:
Seafood Norfolk
1 Pound Jumbo Lump Blue Crab Meat
10-12 Medium or Large Shrimp, Cooked and Deveined (Optional)
1/3-Cup Butter or Margarine
6 ounces of Smithfield Country Ham cut into small cubes or squares
3 chopped shallots
6-7 oz can of drained sliced mushrooms
1/3 cup cold Chablis or Chardonnay
In a large dry frying pan fry the country ham until lightly browned. Remove from pan and drain. Add the butter to the pan and begin to fry the shallots. When the shallots appear to be nearly cooked add the crab, shrimp, and mushrooms. Add more butter to the pan if necessary. Sauté the seafood and mushrooms for 1-3 minutes. Add the cooked ham and wine and sauté for 2 more minutes. You can serve the dish as it is or as an option put the entire mixture in a Corning Ware baking dish and broil for 5 minutes. Serve with rice pilaf or wild rice, string beans and the wine you used to cook with.
bump
What I miss about my fried chicken recipe is having it cut up "country style" with a wish bone. When I used to be able to have any butcher in any grocery do it for me, no problem. But now, they say they don't know what I am talking about. Sigh
Every holiday my husband's uncle makes Green Bean casserole. Every holiday I try it. Every holiday I hate it. One holiday the uncle wasn't there. I tried the best Green Bean casserole. Found out my sister-in-law made it and asked what she did differently. She was embarassed, but admitted she just picked up a mix at the store.
Love Rellenos, I copied this recipe...looks great.
Props to Michael. Here's the link.
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