You know, Deb and I love to cook. Looking back at my family for example, everyone I remember did. Granddaddy was an excellent cook, and his wife, Granny Margaret was too. Mom’s mother, Nannie Murphy could put on a clinic as well, when it came to putting food on the table! Mom is a great cook, and absolutely loves to cook for her family and friends, still today!
All these people were very influential to me. Not just from a cooking standpoint, but from a life standpoint also. They all tried to teach me the right way versus the wrong way, to treat and respect people, to work and work hard and that by doing this, we’d make our own way in life.
They taught me that if you don’t need something, don’t get it, and to be the very best you can be. I was very fortunate to have been raised around such people.
Now, did I listen? Some…I turned out okay though, but this opinion may be biased to a degree, since it’s my own. LOL!
Tell you what though…let’s check out a couple recipes! The first… “possum on the half shell.” Jus kiddin, Mississippi!
Creamed Chicken:
- 1 (8 oz) package sliced mushrooms
- 1/3 cup chopped green pepper
- 1 medium onion, chopped
- 1/3 cup all-purpose flour
- ¼ cup butter or margarine, melted
- 1 (14-1/2 oz) can chicken broth
- 1 cup half and half
- 2-1/2 cups chopped cooked chicken
- ½ teaspoon poultry seasoning
- ½ teaspoon black pepper
- 3 tablespoons of dry sherry
- 1 (2 oz) jar diced pimiento, drained
Butter milk cornbread (recipe below)
Saute mushrooms, chopped green pepper, and the onion, and cook until tender. Add flour, stirring until smooth; cook one minute, stirring constantly. Gradually add broth and half and half;cook over medium heat, stirring constantly, until thickened.
Stir in chicken, and all other ingredients. Cook five minutes, and serve over cornbread.
Buttermilk Cornbread:
- 2 cups self-rising flour
- 1 tablespoon of sugar
- 1 large egg, lightly beaten
- 1-3/4 cups buttermilk
-
¼ cup vegetable oil
Combine cornmeal and sugar in a large bowl; add egg, buttermilk and oil, stirring just until the dry ingredients are moistened.
Place a well-greased 9 inch cast iron skillet in an oven set at 450 for 5 minutes, or until hot. Remove skillet from oven.
Pour batter into the hot skillet, and bake on 450 for 23 to 25 minutes, or until golden. Check with toothpick for doneness.
You know its common knowledge that vegetables are indeed good for you. With this being the case, this next recipe intrigued me to no end.
How about something that tastes soooo good, but is good for you too…remember, think vegetables. What in the world am I talking about? Simple…Carrot Cake! Yes!
Carrots are good for you, right? Shoot, I may just make one up today, and see if I cain’t get started trying to improve my eyesight!
What’s that you say Deb? Carrot cake isn’t good for you? Get outta here! Women! What do they know about what’s good for you or not anyway, huh?
Well, here’s the recipe for a great, vegetable based cake, that Deb swears ain’t good for you, but I say it is…at least the GOOD part anyway.
Carrot Cake:
- 1-12 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup sugar
- 1-1/4 cups grated carrots
- 2/3 cup vegetable oil
- 2 large eggs
-
1 (8 oz) can crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1 (3 oz) package cream cheese, softened
- ¼ cup butter or margarine, softened
- ½ teaspoon vanilla extract
- 2-1/4 cups sifted powdered sugar
Combine all-purpose flour, baking powder, baking soda, salt, cinnamon, and 1 cup of sugar. Put these into a large bowl.
Now add carrots, vegetable oil, cinnamon, crushed pineapple, and 1 teaspoon vanilla extract to the dry ingredients. Beat at medium speed with an electric mixer for 2 minutes.
Pour batter into a greased and floured 13x9 inch pan. Bake at 350 for 35 minutes or until you can insert a toothpick into the center and it comes out clean. Cool in the pan on a wire rack.
Beat cream cheese and butter at medium speed until creamy; add ½ teaspoon teaspoon vanilla extract and powdered sugar, beating until smooth. Spread on top of cake. Store in the refrigerator.
Remember, in my personal opinion…this is good stuff, and I may even go so far as to stretch the truth and tell ya…it’s good for you too!! Yeah, that’s where I’m leavin it!
This is Dub and Deb signin out, havin our cake…and eatin it too! God Bless!
