Angel Food Ministries - May 2009 Boxes

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We had a break from the heat and humidity. For about 2 seconds. Ugh.

The lawn needs to be cut, things need to be trimmed up, weeds need to be pulled but it is just too darned hot!! So much easier to stay in the air conditioning and watch tv. Or blog! Well, hey... it is Sunday. A day of rest and a day to truly focus on the Lord and on His work in and through us.

I picked up my boxes from Angel Food Ministries yesterday. I tried to get everything in the picture that I could, but there is some stuff buried underneath you can't see in the picture - a 3 pound bag of apples, a 3 pound bag of oranges, a 2 pound bag of red potatoes and a 3 pound bag of Idahos, a large honeydew melon, the shelf stable milk - but I had to hurry up the shot to get the freezer stuff put away, so hopefully you can get the general idea with the list below.

This month I didn't buy much because I have a pretty full freezer with a good bit of beef in there, and the meat boxes that were offered didn't really appeal to me anyway. I need to focus on a more balanced plate and getting in some more vegetables, which I love, but the Hubs doesn't, so I haven't been very diligent about getting them in here lately. He would be happy eating just meat alone. I prefer more fresh vegetables than meat, and I've been so carb heavy here lately that I went for the produce boxes this month. He will just have to suffer through it! {I have also been remiss about getting in any Intentional Exercise too, but that's a whole 'nother post...sigh...}

Anyhoo... I have been buying Angel Food boxes for about a year now and overall I am pleased. The food is of excellent quality, I feel like I'm getting a good buy and I'm overall very happy with my purchases, but, the last few 4-pack ribeyes that were part of the Signature Boxes {not part of the boxed specials} were full of gristle - something that should not be a consideration in a steak like ribeye! But then we had some t-bones that were from the box specials and they were tender and delicious, so the best I can say about the steaks is that well, they have been hit or miss lately. I have written a complaint about it to the Angel Food Ministries Corporate office and if you have had some disappointing purchases, please contact them and let them know. Hopefully that will result in them changing their buying source if enough people let them know of quality issues with anything that you buy.

This month I only bought the Signature Box and the two Fresh Fruit & Veggie Boxes. The standard fruit and veggie box varies each month, but typically includes basics like lettuce, celery, sweet onions, red onions, garlic, carrots, apples & oranges - that kind of stuff. But this month was the first time that they offered a fruit & veggie box that they called "Latin Flavors," so I was excited to give it a try. Course I'm gonna have to come up with recipes that use things like key limes, jalapeno peppers, avocados, calabacita & chayote squash - items that are just not common in old fashioned southern cooking!

By the way, they did include some recipe sheets, but as always ... I am open to any and all suggestions for what to do with these lovely pieces of produce! The quality of the vegetables is outstanding so I was very pleased with this purchase and looking forward to trying the Latin Flavors box for June which includes things like plantains, mangoes, yucca root, and jicama along with more jalapeno peppers, avocados, and key limes again. I'm definitely gonna have to visit some fellow bloggers who are a bit more expert with these types of vegetables - like my pal Joyce over at Just Joycee or Magdiel & Lindsay over at Mexico: Food, Drinks & More! If anybody has any other sites that they frequent, please let me know! I'll love ya forever. :)

The deadline for my host site for June orders is June 14th, so if you're interested in trying Angel Food Ministries, first check to see if there is a host site near you, and then check out the menu. You do have to purchase a basic box first - which is either the Signature Box, the Senior/Convenience Meal (frozen dinners) box, the Allergen-Free box, or the Seafood Box - before you can purchase the other specials, but in my opinion the combination of the two groups is really where you get your value. Next month for specials they have a grill box with 1.5 pounds of New York Strip steaks, 2 pounds of thick cut Boston Butt chops, 2 pounds of baby back ribs and 1.5 pounds of bratwurst with cheese - I'll probably get 1 or 2 of those. They also have a 4.5 pound meat & chicken combo box and an 11 pound chicken combo box - go and check it out! Generally pick up will be 1 to 2 weeks after you place your order but deadlines vary by location, and some locations have internet ordering, which really simplifies the whole process.

According to the website,

"Angel Food is available in a quantity that can fit into a medium-sized box at $30 per unit. Each month's menu is different than the previous month and consists of both fresh and frozen items with an average retail value of approximately $60. Comparison shopping has been done across the country in various communities using a wide range of retail grocery stores and has resulted in the same food items costing from between $42 and $78.

Generally, one unit of food assists in feeding a family of four for about one week or a single senior citizen for almost a month. The food is all the same high quality one could purchase at a grocery store. There are no second-hand items, no damaged or out-dated goods, no dented cans without labels, no day-old breads and no produce that is almost too ripe.

Also offered are specialty boxes such as steaks, chicken and pork. Many participants in this bonus program appreciate the expanded choices. Additionally, there is no limit to the number of units or bonus foods an individual can receive, and there are no applications to complete or qualifications to which participants must adhere. Angel Food Ministries also participates in the U.S. Food Stamp program, using the Off-Line Food Stamp Voucher system."

Here's what was included in my basic box and the two produce specials for May, pictured above. I have only included what I purchased, not all of the boxes that were available. My total was $74.00.

May 2009 Angel Food Ministries Box Ingredients

Signature Box - $30.00

2.5 lb. Lean Chopped Beef Steaks (5 x 8 oz.)
5 lb. Leg Quarters
2 lb. Chicken and Corn Bread Stuffing Casserole (Ready to Cook)
28 oz. Salisbury Steak Dinner Entrée
1 lb. Boneless Pork Chops (4 x 4 oz.)
1 lb. Corn Dogs (6 ct.)
12 oz. Deli Sliced Ham
5 oz. Chunk Light Tuna in Water
32 oz. French Fries
1 lb. Sweet Corn
15 oz. Musselman’s canned Apple Sauce
15 oz. canned Pears
8 oz. Dinner Roll Mix - Makes 8 Nice Rolls
7.5 oz. Mac ’n Cheese
32 oz. 2% Shelf Stable Milk
Dozen Eggs
Apple Pie

MAY SPECIAL #5
Fresh Fruit and Veggie Box - $22.00

1 head Premium Fresh California Iceberg Lettuce
1 head Premium Fresh California Romaine Lettuce
1 5 oz. Package Fresh Gourmet Classic Caesar Croutons
1 Package Wiley’s Citrus Garlic Salad Seasoning
1 lb. California Cello-Pack Carrots
2 each Premium Jumbo Vidalia Sweet Onions
1 each Premium Jumbo Red Onion
1 6 oz. Bag Premium Fresh Florida Red Radishes
1 head Premium Fresh Green Cabbage
3 lb. Premium Idaho Baking Potatoes
3 lb. Premium Tree-Ripened Valencia Oranges
3 lb. Premium Washington State Red Delicious Apples
1 each Premium Large Vine Ripened Honeydew Melon
AFM May 2009 Fruit and Veggie Recipe Sheet

MAY SPECIAL #6
"Latin Flavors" Fresh Fruit and Veggie Box - $22.00

6 Large Roma Tomatoes (Pink Color)
4 pack Premium California Hass Avocados
1 head Premium Fresh Green Cabbage
2 lb. Premium Fresh Key Limes
1 lb. Premium Fresh Jalapeno Peppers
2 lb. Premium Fresh New Crop B Size Red Potatoes
1 lb. Premium Fresh California Cello-Pack Carrots
1 5 ct. Premium Fresh Garlic
2 lb. Premium Fresh Large-Medium White Onions
2 each Premium Fresh Chayote Squash
4 each Premium Calabacita Squash
1 each Premium Fresh Celery-Sleeve
1 each Premium Sweet Red Seedless Watermelon
AFM May 2009 "Latin Flavors" Recipe Sheet

Note: I highly recommend preparing the produce that you are not going to use soon for the freezer, and storing what you know you'll be using soon in Debbie Meyer Green Bags. I have been using these for long enough now to tell you that while I don't recommend them for storing bananas at all, or tomatoes on the shelf {though I've stored a cut up one in them for a couple of days successfully} they definitely do help with most other produce items! Click here to read my review.

To see some of the previous boxes I have blogged about click here.

To view some recipes I've made using box ingredients click here.

I'll be back to postin' about food tomorrow y'all, so in the meantime, have a very blessed & peaceful rest of the weekend.

A classic southern comfort dish made of stewed chicken with fluffy dumplings.

Old Fashioned Chicken and Drop Dumplings

You just cannot beat this southern classic of stewed chicken with dumplings in the comfort meal category. While most of us southerners can agree on that, it's the dumplings that can cause a stir as much as our cornbread can.

Some of us grew up with fluffy drop dumpling, others with dumplings that are rolled out into squares. These days folks like dumplings done in any number of ways actually - from dumplings made with biscuit dough that has been flattened and cut, or pinched off and dropped, or made with flaky biscuits that are separated into layers and tossed in flour, to flour tortillas cut into squares or strips, and today you can even buy ready made dumplings from the freezer section of your store. All of them are good. None of them are wrong.

For the record, drop dumplings should always be tender and fluffy inside, like a good biscuit. They should not be chewy and dense. If the only drop dumpling you have every had was a hard lump of chewy dough in the middle, then you haven't had drop dumplings. The secret to fluffy dumplings is to keep them at a low simmer, never let them boil, and don't overcook them. Use a wider topped pot, give them room to expand and when they look fluffy, test them with a toothpick as you would with a cake, to see if they are done. Take care not to boil them or overcook them and you'll be happy with these drop dumplings.

I have both chicken stock and chicken base in this recipe, so be careful not to overdo it with additional salt since both of those tend to have enough sodium in them already. The base is not necessary when making a homemade stock, but adds a nice richness to the dish. Definitely add it if you are substituting a store bought chicken broth. This recipe results in tender chicken, a stew that is flavorful and perfectly light and fluffy dumplings... just the way I like 'em!

I like the addition of chives in these too, though you can use any number of fresh herbs. I also like to add in some carrots and peas in my chicken and dumplings - just a little extra color and flavor and a way to incorporate a bit of vegetables in the dish. Many purists don't think there's a place for veggies of any kind in a chicken and dumplings, and in fact, someone once said my recipe was more of a chicken stew. I say in a way they are right! What is chicken and dumplings, but stewed chicken with dumplings in them?

Now, while I prefer the fluffiness of a drop dumpling, you may prefer a rolled dumpling instead. Check out my recipe for a Zesty Herb Rolled Pastry Dumpling and I think you'll love those.  Like the idea of using canned biscuits? Try these canned biscuit dumplings for a change. Want to check out flour tortillas? Cut them into squares or strips, drop into the broth and let them low simmer until they soften.

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Recipe: Old Fashioned Chicken and Drop Dumplings

©From the Kitchen of Deep South Dish

Prep time: 30 min |Cook time: 30 min |

Yield: About 6 to 8 servings

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Ingredients

Drop Dumplings:

• 3 tablespoons of vegetable shortening
• 1-1/2 cups of self rising flour
• 1/2 tablespoon of dried chives, or 1 tablespoon of fresh snipped chives
• 3/4 cups of milk

Stewed Chicken:

• 1 (2-3 pound) whole chicken or other chicken parts
• 1 large stalk of celery, sliced thin
• 1/2 of a large onion, chopped
• 2 medium carrots, chopped, optional
• 5-1/2 cups of reserved chicken stock
• 1 tablespoon of chicken base (like Better Than Bouillon), optional
• Pinch of kosher salt, or to taste
• 1/4 teaspoon of freshly cracked black pepper, or to taste
• Pinch of rosemary, crushed
• Pinch of dried thyme, crushed
• 3 tablespoons of bacon fat or butter
• 3 tablespoons of all purpose flour
• 1/2 cup of milk or half and half
• 1/2 cup of frozen peas, optional

Instructions

Using a pastry blender, cut the shortening into the flour until it is mealy; add chives. Set aside in the refrigerator to chill until needed.

In a large wide pot, add the chicken and top with celery, onion, carrots, chicken stock, chicken base, salt, pepper, rosemary and thyme. Stir to mix well. Place over medium high heat and bring to a boil, reduce heat to simmer and cook about 30 minutes, or until chicken is no longer pink. Strain the stock into another container if desired, returning the broth back to the pot. Cut up the larger chunks of chicken and cut up, returning them to the broth.

Now we're gonna make a very blond roux. In a separate pan, heat the bacon fat over medium high heat until melted. Whisk in the 3 tablespoons of all purpose flour. Cook, stirring constantly until mixture is bubbly and smooth. Remove from the heat. Scoop out 1/2 cup of the broth from the chicken pot and slowly add to the roux - be careful because it will steam up right away and can easily burn you. Immediately turn the burner down to a medium low simmer and return the pot to the burner; add additional broth, 1/2 cup at a time for a total of 2 cups, stirring constantly until the liquid has been fully incorporated. Add 1/2 cup of milk to roux and blend in.

Add the peas, if using, and the roux mixture into the hot stock, stirring in well. Bring mixture to a boil, reduce heat to simmer. Retrieve the flour and chive mixture from the fridge, stir in 3/4 cup of milk. Using a cookie scoop, drop scoops of dough into the simmering liquid until all of the dumpling dough has been added. Cover immediately, so that the dumplings begin to steam; simmer on low about 10 minutes before checking. When they are fluffy, insert a toothpick to see if they are done. If not, allow to low simmer until done, without disturbing the dumplings. Taste and adjust seasonings if needed. Carefully scoop broth and a few dumplings into individual serving bowls.

~Cook's Notes~

If you have a heat resistant, glass pie plate, use that as a lid when you are ready to drop the dumplings. This will enable you to see when the dumplings fluff up, without releasing the steam. The secret to fluffy dumplings is to keep them at a low simmer, never let them boil, and don't overcook them. Use a wider topped pot and don't overcrowd the dumplings because they will need room to expand. When they look fluffy, test them with a toothpick as you would with a cake, to see if they are done.

Can substitute cooled chicken stock or broth for part of the milk in the dumpling for extra flavor. To thicken the stew, use up to 1 cup of instant potato flakes, stirred in 1/2 cup at a time. Stir in the first 1/2 and cook for about 5 minutes; repeat with the second 1/2 cup if more thickening is needed.

If you make your stock in advance, refrigerate and scoop off the top layer of fat. Use that fat in place of the bacon fat to make a roux. Instead of a roux, you can also substitute a can of undiluted cream of chicken soup. 

Prefer a rolled or biscuit dumplings? Either one make a fine dumpling too.

Source: http://deepsouthdish.com

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©Deep South Dish

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Posted by Mary on May 26, 2009

Images and Full Post Content including Recipe ©Deep South Dish. Do not repost or republish elsewhere without explicit prior permission. All rights reserved.
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How to Render & Use Bacon Fat

Ahhh... Bacon Fat.

Now this, my friends, is a true staple of the southern kitchen in my little ole humble opinion and it is a rare southern household that doesn't have a Mason jar of this hanging around the stove or in the fridge.

Course lots of times we cook with bacon, so we use both the bacon and the rendered fat from the bacon. Yum - nothing like bacon. Bacon fat just adds so much flavor to cooking it is impossible to match with any other fat, even butter, and y'all know I love butter.

As far as the butter versus margarine argument, I just flat out don't believe in using margarine. Period. I know there are arguments on both sides of the issue and mostly people use margarine for health reasons, but even still, I question that, because I believe that butter is the better choice when there is a health reason, when it is used it in moderation.

Here are my arguments. For one, butter is all natural. Butter is made from churning the cream that rises to the top of milk - that's it - so I know that butter is natural and my body immediately recognizes it for what it is. Butter is a great source of fat soluble vitamins A, D, E, and K and contains natural fatty acids our bodies need.

Margarine has its start from very low quality, chemically extracted refined vegetable oils to begin with. It often contains trans-fatty acids and toxic residues resulting from the process of turning that poor quality oil into a solid substance. These residues in excess can cause lung cancer, kidney disease, depression and contribute to diseases such as arteriosclerosis, high blood pressure and malignancies. Margarine also contains artificial coloring agents to make it look like butter. Butter does not contain those trans-fatty acids or toxic metals or artificial colors.

Yes, margarine is cheaper, but considering that it is completely nutritionally bankrupt in comparison to the purity of butter, is that really a bargain?

Butter wins hands down. That's my story and I'm stickin' to it!

But... we're here to talk about bacon fat right now!

Now I don't strain my bacon fat, except for in some cases when I am about to use it, most often with a dark roux since I don't want the solid bits of bacon in there to burn my roux. Then I just warm it and strain it before using it. But as far as storing the rendered bacon fat, when I cook bacon, I just let the rendered fat cool and then spoon it into the Mason jar that I keep stored in the refrigerator. I know that some folks keep their bacon fat right on the stove or the counter. I don't know if they are straining it well first or not, but the idea of pieces of pork possibly being in that fat and going rancid and growing bacteria is disturbing to me, so I just play it safe and keep my jar in the fridge.

If you want to strain it, while it's still pretty warm and liquid, just place a coffee filter or a paper towel over a spouted container of some sort like a glass Pyrex measuring cup and pour the bacon fat through the filter. This will remove the solid bits that are left behind from cooking the bacon. Discard the filter and transfer the strained fat into your Mason jar or some other glass container - don't use plastic - and stick that in the fridge.

What do you use it for? Well, just about any place where you would generally use butter to saute or flavor a dish, or oil to fry, you can use bacon fat. I use it most often when I am making a roux or gravy - such as the chicken and dumplings dish I just made last night, or in gumbo. Or to brown meat in. Or even for frying like for a nice, grilled sandwich, or my chicken fried steak or even my tater cakes. Or to produce that nice crunchy bottom on skillet cornbread.

Just use your imagination, but start saving your bacon fat, and don't forget ... use it!

Easy Homemade Southern Peach Ice Cream

Homemade Peach Ice Cream

From the Kitchen of Deep South Dish
Published: May 23, 2009

Homemade peach ice cream is another food that makes me think of my Grandma Mac. She didn't make it often during the summer, but when she did, it was so good. She had the old-fashioned hand cranked type of ice cream maker too - what a lot of lovin' work must've gone into makin' that ice cream, and goodness, it sure tasted it too.

Me, I still have one of those old-fashioned wooden bucket types of ice cream freezer, but mine is electric, noisy as all get out and kind of a pain to use to be honest, but it cranks out some mighty fine ice cream for sure, so I guess it's worth putting up with the aggravation for a little while. I admit, I've been eyein' up one of the newfangled ones,but most of the ones I've seen are 2 quarts and under and my old noisy bucket will make up to 5 quarts. I like having that option especially if it's a holiday. Course making less might be a good thing, but then I don't pull my ice cream freezer out that often, so I'll have to weigh the pros & cons about whether or not to "upgrade" I guess.

Anyhoo... this recipe isn't Grandma Mac's because her's used a cooked custard, as most good old-fashioned homemade ice creams require - the kind that you have to cook oh so carefully over a double boiler, then cool, then chill and age in the fridge ... and all that before you even begin to make ice cream out of it! It's delicious, but makes for a pretty time consuming process, and then Grandma used a hand cranked ice cream maker on top of all that! Whew! I am slap wore out just thinkin' about it.

This recipe is from my newest cookbook, Southern Living Comfort Food,and it had me intrigued. After seeing how simple it was, I knew I would definitely have to at least give it a try.

When I first saw the ingredients to make this ice cream I admit, I was leery. How could this taste like ice cream made with homemade custard? Well, after making it, ... I was stunned. Surprised. Shocked. And totally impressed.  This ice cream is super creamy and smooth and just downright delicious! It tastes like a custard ice cream, but without all the work!! Whodathunk it?

I have to say that I really am impressed, both with this recipe and really, this entire cookbook. I have many Southern Living cookbooks, but this one, to me, well it speaks to true southern home cookin',the kind of food that everybody loves. The kind of food that comes out of my own kitchen. Definitely a winner, you'll sure want this one in your collection, I promise ya. Y'all know I wouldn't steer you wrong now, don't ya??

And this ice cream? Well, I have to say that I think even Grandma Mac would be impressed! Give it a try. I know you will be too.

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Easy Homemade Southern Peach Ice Cream
From the Kitchen of Deep South Dish

8 ripe, fresh peaches (about 4 cups chopped)
1 cup of granulated sugar
1 (12 ounce) can of evaporated milk
1 (3.75 ounce) package of Jello instant vanilla pudding
1 (14 ounce) can of sweetened condensed milk
4 cups of half and half
Electric ice cream freezer machine
5 pound or larger bag of ice
Rock salt

Bring a small pot of water to a rolling boil. Using a slotted spoon, drop 2 to 3 peaches in the boiling water at a time, return to a boil and allow peaches to sit in the boiling water for about 30 seconds. Remove and peel; pit the peaches and cut them into chunks. Place into a bowl and sprinkle with the sugar, stir; allow to rest for about 1 hour, stirring occasionally.

Place peaches and juice into a food processor and pulse about 3 to 4 times, until mostly pureed. Set aside.

Whisk together the evaporated milk and pudding mix until well blended. Add the peaches, sweetened condensed milk and half and half and whisk well. Pour mixture into the container of an ice cream freezer and process according to the directions for your freezer. Once the process is complete, transfer to a container and place into the freezer until firm.

Makes 2 quarts.

Note: When fresh peaches are not in season, substitute canned, drained or thawed frozen peaches. One pound of frozen or canned peaches is equal to about three medium peaches.

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Source:  http://www.deepsouthdish.com

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Juicy and delicious onion burgers are a long held classic.

Onion Burgers

I do love a grilled burger, and like many of you, I've been making these burgers for years. It just produces a tender, yummy burger full of onion flavor - by far one of my favorite ways to eat a grilled burger.

A simple packet of onion soup mix provides all the onion flavor you need, the Worcestershire sauce gives it a tasty punch and the tomato sauce helps to keep the burger nice and moist. The ideal way to go with this is to grind your own meat from a nice chuck roast and cook the burgers to medium, about 140 degrees. Just perfect. Otherwise, using pre-ground beef, you'll need to cook it to well done as pictured, to 160 degrees. Try not to handle the ground beef much with your hands when forming them and for pete's sake, don't press down on 'em while they're cookin' and you'll end up with a nice, moist and juicy burger.

I like this burger simple with a little bit of mayonnaise on the bottom bun and barbecue sauce on top, but pile on whatever your favorites are - lettuce, tomato, cheese, extra onion, pickle, whatever you fancy. Oh and fat. As you see up there, I like 'em nice & thick. Sometimes I'll do quarter-pounders but those are half-pounders! Now that is a burger.

Perfect for your cookout, delicious and so very easy. Follow the other tips I've provided below and you'll have one fine burger floatin' between those fingers!

Click Here to Read More & to Get Recipe »

Homemade fresh lemonade made with freshly squeezed lemons and simple syrup.

Homemade Fresh Lemonade

I admit, there are some pretty good frozen lemonade concentrates out there, but a holiday like Memorial Day, 4th of July and Labor Day, just calls for something special and that means fresh, homemade lemonade to me. This one, adapted from Southern Living, begins with a simple syrup, which really helps to provide that perfect balance between tart and sweet. Be careful not to over-boil the syrup though ... you don't want to make candy!

I hope that you give this a try. Although I love using frozen concentrate in a rush, it really cannot compete with fresh homemade lemonade made from lemons you just juiced yourself. Your guests will be very impressed.

Click Here to Read More & to Get Recipe »

The Perfect Root Beer Float

With ice cream in the house and summer just around the corner, seemed to me a root beer float was just waitin' to happen!

Just sippin' on this reminded me of Amy, my best friend in junior high school, and visiting her Mama at Calvert Carraway's drug store, where she worked in the afternoons. We'd sit {and sometimes spin when we could get away with it} on top of one of the red vinyl topped metal barstools at the soda fountain counter and get treated to an ice cold root beer float - or sometimes a cherry coke - while we soaked in that ice cold air conditioning on one of these swelterin' hot summer days we have down here in the deep south. I clearly remember when businesses used to proudly display signs in their front windows that shouted "Ice Cold Air!"

And if there weren't too many patrons eatin' at the counter and we didn't annoy Amy's Mama too much, sometimes we'd get to snack on some yummy onion rings too! Boy, those were the days. Life was simple, no worries, and nothin' to do but just be.

Ideally, in my corner of the world, a proper root beer float should be made with Barq's root beer, from the bottle. Despite what a lot of folks think {or what Wiki says}, Barq's root beer as you know it, was first bottled right here on the Mississippi Gulf Coast, and in fact, the Barq family still live here. If I remember correctly, I believe that the Barq family retained the secret formula when they sold the bottling rights to Coca-Cola, and that formula is still made here and sent out to bottlers across the country to add into the product.

We still have Barq's in the bottle available around here at stores and in most restaurants, and in fact, it is near about a requirement to have a bottled Barq's root beer when ya get a good, drippy roast beef po-boy ... why, dressed and pressed, of course! Mmmm mmmmm, that's soundin' so dang good, I just might have to run out and get one of those right now!

I gotta say - there is a world of difference between Barq's in a bottle and Barq's in a can, but even so, I realize that not everybody has access to Barq's in a bottle ... or maybe you don't even like Barq's - so, substitute what ya got!

But just hurry up and make you one of these beverages, close your eyes and think back to childhood and less complicated times, if only for a few moments.

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The Perfect Root Beer Float
From the Kitchen of Deep South Dish

3 to 4 scoops of a high quality Vanilla Ice Cream
   (like Blue Bell or Breyer's)
1 bottle of Barq's Root Beer
1 tall glass
1 straw
1 long iced tea type of spoon

Fill your glass half the way with vanilla ice cream. Slowly pour Barq's root beer over the top of the ice cream until the foam rises to the top, reserving just a bit of the root beer. Give it a good stir and then pour the rest of the root beer on top to bring the head back up. Stick in a straw, stick in a spoon {so ya can dig out some of that ice cream at the bottom} and slurp it up!

Source: http://deepsouthdish.com
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A basic and traditional southern potato salad - simply potatoes, onion, celery, eggs, just a bit of mustard, some pickle and mayonnaise.

Southern Style Potato Salad

Potato salad reminds me so much of my Mama. This recipe is basically the same as hers - simple, basic, southern potato salad. Nothin' fancy or highfalutin' - just potatoes, eggs, onion, celery, a little bit of mustard, some sweet pickle relish, salt & pepper. Oh, and mayo, of course!

Now I know a lot of people in the south like to use Miracle Whip salad dressing in their potato salad - but that is one condiment that never graced the doors of our house when I was growin' up. I don't know why for sure, except that Mama said that Miracle Whip wasn't mayonnaise and that was that, but I do know that I bought it once when I was older just to see what all the hype was about, and it was far too sweet for me. Can you imagine? Me? Saying that? But it's true. Not a thing wrong with Miracle Whip - personally I just don't want my mayo sweet!

No, Mama was a Kraft Real Mayonnaise woman and so am I, though I also love Hellman's or Duke's - both of which are also excellent. One thing I do different from Mama is that I do usually use the light version these days - never fat free though. I mean, mayonnaise is a fat. Why on earth would you use a fat free version? What is fat free mayo anyways? I don't get it. Kind of like that fat free half and half. Half and half is half milk, half cream. How could that be fat free?? But the light mayo is good, so I have been using that for awhile now. I know that seems so contradictory for a woman who posts the kinds of southern foods like I do, but y'all don't think we eat like this every single day of our lives, do ya?

Click Here to Read More & to Get Recipe »

A long-held southern favorite, Texas Sheet Cake, is the lightest, fluffiest, perfectly sweet, rich and delectable, melt in your mouth, best chocolate cake ever. No matter how hard you try you will not be able to eat just one piece.

Buttermilk Chocolate Texas Sheet Cake

I got this recipe for Texas Sheet Cake from Tommie, a friend of mine from Oklahoma, but it's essentially one of those recipes that has been around in one form or another, and by one name or another, for as long as I have, and probably longer. It may have even originated with Hershey many years back, I'm not really sure. One year, I can't even remember how many orders of this sheet cake Tommie said she did for a church bake sale, but it had to be a few dozen all told. As soon as somebody would find out she was making them for the bake sale, they'd be calling to place an order for a full tray before the bake sale even started! I can certainly see why.

Very often it becomes associated with whoever it is that brings it most often to family gatherings, as in Aunt Mary's Chocolate Cake. Tommie calls it brownies, some call it Mexican Chocolate Cake, and it's been called "Cocoa Sheath Cake" - in fact, in one of my old Bell's Best cookbooks from the early 80s, it's listed as a Cajun Sheath Cake. Have no idea how they slipped a Cajun name in on this one!

I don't make this cake often just to have around the house, because frankly it's dangerous. Seriously. This is a take somewhere, gathering, giveaway and share with a boatload of folks hanging around to help you eat it kinda cake, meant to tote to a pot-luck, or church supper, reunion, or for a funeral. My picture does not do it justice, because it is the lightest fluffiest cake, that is perfectly sweet, rich and delectable, melt in your mouth awesome and chocolaty, and I guarantee no matter how hard you try you will not be able to eat just one piece. One row maybe. But not just one piece.

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Apple & Walnut Pie

I had some apples to use up from one of the recent Angel Food Ministries fruit and veggie boxes and considered doing a good old fashioned apple pie like the one that Heidi posted the other day from her Aunt Deloris. What a clever gal to make up a batch recipe of apple pie fillin' that you can store in the freezer and then throw a homemade apple pie together in no time! That's on my list, but I settled on doing this Apple & Walnut Pie instead. This is actually an old Slavonian recipe that is intended to be made in an oblong dish and cut up into squares, but I had some ready made Pillsbury pie crusts in the fridge that also needed to be used, so I decided to turn it into a pie instead.

I also thought I would use the thin slicing blade on my food processor this time in order to slice the apples real thin, but honestly I wasn't real stoked up about the results. The pie tastes delicious of course, but the color was offsetting to me. With such thin slices of apple and the walnuts mixed in, the filling got this tinge of color that was kinda funky lookin'. Under those new-fangled environmentally green energy savin' kitchen light bulbs I have now, the pie looked kinda purple??! I think I'll stick with my little hand apple corer/slicer for pie slices from now on.

I had Granny Smith apples and Fuji apples left, so that is what I used here, but you can vary the apples to what you like. BUT, in my little ole humble opinion, you absolutely must have some Breyer's all natural vanilla ice cream to top this off. Okay. If you have another favorite brand, go ahead. Like Blue Bell. But definitely top this pie, while it's still nice & warm, with a big ole scoop {or two} of vanilla ice cream for sure.

Apple & Walnut Pie
Posted at http://deepsouthdish.com/

1 cup of granulated sugar
2 teaspoons of cinnamon
2 Pillsbury ready made pie crusts, or make your own
1 pound of walnuts, ground
2 pounds of apples, peeled, cored & sliced
Breyer's all natural vanilla ice cream - essential!

Preheat oven to 350 degrees.

Combine the sugar and cinnamon; set aside. Unroll one of the pie crusts and place into a deep dish pie pan. Do not dock the crust!

Place a layer of ground walnuts in the bottom of the crust, top with half of the apples, then half of the cinnamon sugar. Repeat one more layer with walnuts, apples and cinnamon sugar, piling the apples up higher in the center. Lay the other crust over the top and tuck the edges under the bottom crust; pinch to seal. Cut slits in the top.

Bake at 350 degrees for 20 minutes. Remove and place strips of aluminum foil around the edges of the pie plate. Return to the oven and bake an additional 30 to 35 minutes, or until crust is golden brown and filling begins to bubble.

Remove and cool for at least 1 hour before cutting. Top with Breyer's vanilla ice cream.

Tater Cakes! - Mashed Potato Patties

Transform cold, leftover mashed potatoes into a whole new side with these delicious potato croquettes.

Mashed Potato Patties

Better known I guess as Mashed Potato Patties, but Tater Cakes sound so much more interesting, don't ya think?  The basic seasoning for my potato patties are always garlic powder, onion powder, and of course, a little Slap Ya Mama, but honestly you can flavor these up just about anyway you like. You can also use a variety of coatings in combination with the flour - bread crumbs are standard, panko bread crumbs are superb, but crushed potato chips or tortilla chips work well, especially the flavored and spicy kinds of chips, heck you can even use crushed plain corn flakes! Use your imagination.

A great way to use leftover mashed potatoes, but these are especially good when you have leftover Mashed Potato Casserole because they are already seasoned and flavored up for ya and ready to go! I just love the contrast between the super creamy insides of these against the crunchy outside. So good!

Goes great as a side dish with simple roasted chicken or just plain, pan seared meats, but really anywhere you would normally serve potatoes.  In other words, when you make mashed potatoes to go with that nice pot roast on Sunday, make enough that you have intentional leftovers because these are yummy!

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Recipe: Mashed Potato Patties

©From the Kitchen of Deep South Dish

Prep time: 10 min |Cook time: 15 min |

Yield: About 12-24 patties, depending on size

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Ingredients

• 1 cup of self rising flour
• 1 cup of dried or panko bread crumbs
• 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
• 1 tablespoon of chopped fresh parsley
• 2 tablespoons of butter, bacon fat or a combination of butter and oil
• 4 cups of prepared cold mashed potatoes
• 1/4 teaspoon of garlic powder
• 1/4 teaspoon of of onion powder
• Kosher salt and freshly cracked black pepper, to taste
• 1 large egg, beaten

Instructions

Combine the flour, bread crumbs, Cajun seasoning and parsley flakes and set aside 1 cup of the mixture. Heat the fat in a non-stick skillet over medium high heat.

Meanwhile, combine the leftover cold mashed potatoes with the reserved cup of flour mixture and the garlic and onion powder. Add other favorite seasonings as desired. Taste, add salt and pepper if needed, taste and adjust seasonings as needed. Add the egg and mix well. Scoop out potatoes and roll to form a tight ball. Flatten and shape into a patty. Spread the flour mixture on a plate and dredge the patties in the flour and bread crumb mixture until lightly coated. Carefully place patties into the hot oil and cook until nicely browned on both sides. Serve hot with a light drizzle of melted butter.

~Cook's Notes~

Number of patties will depend on the size you use. For small patties I use a cookie scoop, for larger, an ice cream scoop. Patties should hold together and not crumble. If  you find they are falling apart, return to a bowl and add in more flour.

Variation: Add in a tablespoon or two of sour cream, some sliced green onion, grated cheddar cheese, and/or chopped, cooked bacon.

Source: http://deepsouthdish.com

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Posted by Mary on May 12, 2009

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Chicken and Spaghetti Casserole

Now in all fairness, I know that this recipe is representative of what most folks think of when they think of chicken spaghetti. I really don't consider this to be a true "chicken spaghetti," since my Grandma - Grandma Mac of the pound cake fame - made a killer chicken spaghetti that was my all time favorite dish.  Her chicken spaghetti was made with a whole hen and a red sauce similar to a beef based spaghetti, it was not baked, and it contained no cheese whatsoever.

I'm sure that everybody has a recipe similar to this, so there's nothing really unique about this one. Still, it's pretty quick to throw together and very tasty. As always, mixed chicken works best, but use whatever you have on hand.  A great dish to make use of a deli rotisserie chicken when you're in a time crunch.

Here's how to make it.

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Green peas, or preferably petit pois, cooked in a light roux.

Southern Style Creamed Peas

Break out that jar of bacon fat ya got in the fridge for this one, cuz we're startin' with a roux!

Okay ... if you don't happen to have one of those on hand, you can sure use any kind of oil, or just use all butter.

I love peas cooked this way though. I especially love this when it is made with the Le Sueur Very Young Small Early Peas, you know the ones in the silver can? YUM! But honestly, these are really great with any kinda pea you like, including frozen if you're so inclined. Those up there are just plain ole canned sweet peas.

Seriously, give this a try sometime - if you like peas to begin with, I think you will love 'em! Goes great with anything. Heck, back in the day when times were hard and payday was still a few days away, folks were known to have these peas as a main dish for supper, when it was served over a bed of white rice.

Here's how to make them.

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Mashed Potato Casserole

Hot dang it is muggy uggy down here along the Gulf Coast. Geez... you'd think it was July already for pete's sake. I was tryin' to get some pics of a few flowers earlier and had to keep wiping the lens and viewfinder between every shot because it kept foggin' up! All I can say is thank the Lord for central air conditioning. How I grew up in a house the same size as this one, with 5 people livin' in it and only one window unit is beyond me. And rain? We got about 2 tablespoons of rain again. I know people north of us are gettin' some bad storms, but we sure could use a good rainstorm down here to give me a break on watering veggie plants, flowers and grass!

For dinner tonight, I had it pretty easy though so guess I can't complain too much. We had one of those frozen dinner entrees that come in the Angel Food Ministries signature {basic} boxes sometimes - this one, charbroiled beef patties with onion gravy. I had some potato flakes in the pantry that I needed to use, so thought that I would prepare a mashed potato casserole to go along with the dinner.

Nothing beats mashed potatoes made from raw potatoes but this is one of those side dishes for when you don't feel like dealing with the peelin' and the boilin' but want to take the instant taters up a notch or three. Easy, yummy, and a great side for many main dishes. Choose your topping or heck, combine 'em all if you're feelin' adventurous.

Oh, and should you be lucky enough to have some leftovers, give these Tater Cakes a try!

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Mashed Potato Casserole
From the Kitchen of Deep South Dish

1/2 cup of milk
1/2 cup of heavy cream
2 eggs, beaten
1/3 cup of sour cream
Dash or two of garlic powder
Dash or two of onion powder (omit if using onion topping)
8 ounce block of cream cheese, softened to room temperature
2 cups of water
1/2 teaspoon of kosher salt, or to taste
1/2 stick of butter
3 cups of instant potato flakes

Toppings:

Additional butter, sliced on top of casserole
French fried onion bits (like French's)
Shredded cheese, any kind
Cooked and crumbled bacon

Preheat oven to 350 degrees. Prepare a 2-quart casserole with non-stick cooking spray.

In a large bowl, whisk the milk, cream, eggs, sour cream, garlic powder and onion powder together, except omit onion powder if using the onion topping. Add in the softened cream cheese and whisk until smooth; set aside.

Heat the 2 cups of water, salt and butter in the microwave or stovetop to boiling. Stir in the potato flakes and add to the cream cheese mixture, stirring together well. Transfer to the prepared casserole dish.

Cover and bake at 350 degrees for 30 to 40 minutes, or until hot; remove cover, sprinkle top with one or more of the toppings, and return to the oven for about 5 minutes.

Note: Substitute about 4 cups of mashed, boiled potatoes, about 4 to 5 medium sized potatoes.

Source: http://deepsouthdish.com

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Homemade red beans & rice made with dried beans, and cooked with bacon and smoked sausage.

Homemade Southern Red Beans and Rice

Monday. Wash Day. Red Beans and Rice day.

Back in the day at least, that was the way that it was, and the tradition of eating red beans & rice on Mondays, either for lunch or dinner, carries on down here in the south, even if nobody’s doin’ laundry.

For the homemaker who did not know the modern conveniences we have today, every day had its own task. Thursday was the day for grocery shopping, Saturdays were often spent doing the baking, and laundry was almost universally done on Mondays back then. As a physically grueling job, with hand wringin' and basket haulin' and hangin' everything outside to dry, and no man around to borrow muscle strength from, this duty most suited Mondays because after a day of rest on Sunday, the physical strength would definitely be needed. We sure have it made these days I tell ya!

Sunday supper was generally one that could be placed in the oven to slow cook while the family was at church, and very often down south, that would be a large ham that could also be used for multiple meals. That ham bone would become the central seasoning ingredient for a pot of red beans and rice, a dish that could slow simmer on the stovetop for hours with little monitoring but for an occasional stir, perfect for wash day. These days that could be ham, or maybe even smoked sausage, bacon or any combination of the three.

Now Down Here in The Deep South, the only fittin' dried beans for a pot of red beans & rice are Camellia brand beans. I can't imagine not using Camellia brand, at least not in this part of the country, but if you don't have them, use what you got! And... if you have a hankering for some red beans and rice but don't have the time to do the dried beans, check out that shortcut version I told you about - it's a pretty darned good, quick and easy substitute, gotta say.

While I did my laundry over the weekend and only finished it up this morning {and have the sore muscles today to prove it} well, today seemed just perfect for a pot of good ole red beans and rice. Scoop the beans over hot, cooked rice and serve with hot buttered yeast rolls or better yet, a big honking slice of hot buttered southern style skillet cornbread - cooked in a greased up screamin' hot cast iron skillet, so the bottom is all full of crunchy yumminess. I'm telling ya, this is some delicious goodness. Add a slice of pound cake for dessert and enjoy!

Don't have time for soaking beans and stewing on the stovetop? Check out my shortcut version. Speedy and tastes like you cooked 'em all day, I promise!

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Recipe: Mary's Homemade Southern Red Beans and Rice

©From the Kitchen of Deep South Dish

Prep time: 10 min |Cook time: 2 hours |

Yield: About 4 to 6 servings

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Ingredients

• 1 pound of dried, Camellia brand red kidney beans
• 1/2 pound of bacon, chopped
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 large stalk of celery, chopped
• 2 cloves of garlic, minced
• Freshly cracked black pepper, to taste
• 1/4 teaspoon cayenne pepper, or to taste, optional
• 1 teaspoon dried basil
• 2 bay leaves
• 1/2 tablespoon of canola oil
• 1 package (14 oz.) smoked sausage or andouille sausage OR Ham bone and ham chunks OR any combination
• 2 quarts of water
• 1/4 cup (1/2 stick) unsalted butter, optional
• Kosher salt to taste, if needed – BUT ONLY AT THE END!
• Hot, cooked rice
• Sliced green onion, for garnish, optional
• Hot sauce, for the table

Instructions:

Rinse and sort beans and place into a deep pot, adding water to cover beans plus about an inch or so. Do not add any seasonings or salt! Bring to a boil; boil for 5 minutes uncovered, turn off heat, cover and let soak for one hour. Drain and set aside in a large pot.

In a separate skillet, cook the bacon until lightly cooked and still limp. Add the onion, bell pepper, and celery to the bacon and sauté the veggies until tender. Add the garlic, black and red pepper, basil and bay leaf into the vegetable mixture and let seasoning meld with the veggies for about 3 minutes, stirring. Add the bacon, veggie & seasoning mixture to the pot of beans. Meanwhile slice sausage in half lengthwise and cut into 1/4-inch chunks. Add oil to skillet you used for the veggies and lightly brown the sausage.  Transfer to the bean pot. If you have any leftover ham chunks, cut those up too, brown them and add them in.

Add 2 quarts of fresh water and bring to a boil. Reduce heat to a simmer and cooked uncovered for 1-1/2 to 2 hours, or until beans are tender and slightly thickened.  When beans are just about done, slide in a half stick of butter. The butter adds richness to the beans and makes them just super delish, but is totally optional if you want to leave it out. They are good without it. If you need to thicken them up more, just remove about a cup of the beans and mash them with a fork, returning them to the pot. Serve over hot, cooked rice and garnish with sliced green onion, if desired. Pass hot sauce at the table.

~Cook's Notes~

Note: Do not add any salt until the end, and then only if it needs it. There is some salt present from all the meats involved, so taste and adjust your seasonings toward the end of cooking, adding salt here if needed. I very often find that the pot needs no additional salt at all. Taste, add salt if needed, taste again and adjust seasoning as needed.

Crockpot: Rinse, drain and sort through beans. Add the unsoaked beans to a 4-quart slow cooker. Add all of the remaining ingredients except butter, salt, rice and green onion. Cover the beans with 5 cups of very hot water. Cover and cook on high for 7 to 8 hours, or until the beans are tender. Before serving, Stir in butter before serving if desired and season to taste as needed.

Source: http://deepsouthdish.com

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©Deep South Dish

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Posted by Mary on May 4, 2009

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In my mind a perfect pound cake like Grandma's, is moist, tender, light, fluffy, creamy, and buttery, all at the same time.

Grandma Mac's Perfect Southern Pound Cake

Was it wrong to have pound cake for breakfast? If there was fruit involved?? If it is, I don't care.

My grandma was known for her pound cakes. If there was an occasion, she made a pound cake for it. If we were coming for dinner to her house, she made a pound cake. If she came to your house for dinner, she brought a pound cake. And they always came on a pretty plate that she did not ever expect you to return. In fact, if you did happen to return it, she might be likely to bake you another cake!

Grandma lived to be almost 98, and actually lived on her own up until those last couple of years. By the time Grandma died, my Daddy {her son} and my Mama {her surrogate daughter} had also both passed and in those last months of her life she had been taken to live in north Alabama with an aunt on my father's side. She left her old house to one of my cousin's who helped her around the house a lot, and I have no idea what happened with all her stuff, but I sure would have loved to have had Grandma's old bundt cake pan. Maybe one day that pan will show up.

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Grown-Up Southern Tea Room Chutney Chicken Salad for Two

Chutney Chicken Salad

From the Kitchen of Deep South Dish
Published: May 2, 2009

This is not your standard chicken salad with creamy mayo, celery, and sometimes, chopped up eggs - though that's pretty darned good itself. No, this one is the kind that you get when you go to lunch with the ladies at 'Tea Room Restaurants' all across the country. Chicken Salad, all grown up, with red onion, and apples, pecans and grapes, a little mayo and some mango chutney. Best served on soft, homemade white or wheat bread, or even better, a croissant - but it'll work on whatever bread you happen to have on hand at home. Dress it up with some curly lettuce and sliced fresh red tomatoes. Perfect on mini croissants for a party. Doubles great. Yum, yum - enjoy!

Looking for a more standard deli-style chicken salad? You can get that right here!

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Grown-Up Southern Tea Room
Chutney Chicken Salad for Two
From the Kitchen of Deep South Dish

1/2 of a stalk of celery, chopped
1 thick slice of red onion, chopped
1/2 of a small apple, peeled and chopped
2 tablespoons of chopped pecans
12 red seedless grapes, cut in half
2-3 tablespoons of mayonnaise
2 tablespoons of mango chutney (like Major Grey's)
Salt and pepper, to taste
2 cups of chopped cooked chicken
Four slices of fresh white or whole wheat bread,
   or two large croissants
Additional mayo for bread
Curly lettuce and tomato, optional

Combine first 8 ingredients and mix well. Add the chicken and toss; taste and adjust seasonings. Apply a thin layer of mayonnaise on some nice soft, homemade white or wheat bread, or a fresh, split croissant; add a liberal amount of chicken salad, and dress with lettuce and juicy, sliced tomato, if desired. Can also be served over a bed of lettuce; sprinkle top with chopped tomato and a tiny sprinkle of additional chopped pecans.

Source: http://www.deepsouthdish.com

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