Cranberry Fizz Cocktail (non-alcoholic)

Just in time for Christmas!


Bring this to your next get-together and become the hit of the party. I love this drink!

Ingredients
4 cups cranberry juice cocktail
1 cup grapefruit juice
1 cup orange juice
1/2 cup sugar
2 cups ginger ale

Mix together. Chill. Serve garnished with sliced lemons, oranges and cranberries ...

(You can also double the recipe or adjust to your own taste.)

Let's Be Like Southerners!

In the South ...


     ...y'all is singular. All y'all in plural.

In the South ...

     ...we know that grits comes from corn.
     We know how to prepare them and
     we know how to eat them.

In the South ...
  
     ...we know that tomatoes with eggs, bacon, grits, and coffee are perfectly wonderful.
     We know that red-eye gravy is a breakfast food.
     And we know that a biscuit under that gravy is the nearest thing to heaven.

In the South ...

     ...we know that scrambled eggs without Tabasco just ain't right.
     We also know that fried green tomatoes is a dinner food.

Wednesday's Recipe of the Week

Yesterday I had lunch at one of my favorite Italian eateries, Papa Tony's. So, in honor of that fabulous meal, I thought I'd share with you a recipe I used to make for my family quite often. There was never anything left on the platter, so I must have done fairly well with it.

Chicken Parmesan

1/4 cup fine dry bread crumbs
4 Tablespoons grated Parmesan cheese
1 teaspoon oregano leaves, crushed
dash garlic powder
dash pepper
2 pounds chicken parts (I always used thighs, because it was a favorite with my family, but breasts should do well, too)
1 can cream of mushroom soup
1/2 cup milk
dash paprika

Combine crumbs, 2 tablespoons Parmesan cheese, oregano, garlic and pepper; roll chicken in mixture. Arrange in 2-quart shallow baking dish. Bake at 400 degrees for 20 minutes . Turn chicken. Bake 20 minutes more. Meanwhile, blend soup and milk; pour over chicken. Sprinkle with paprika and remaining Parmesan. Bake 20 minutes more or until chicken is tender. Arrange chicken on platter. Pour heated sauce over chicken, served with rice. You may also pour the sauce onto the chicken during the last 20 minutes of baking.

Wednesday's Recipe of the Week

We had a slew of folks at the house on Saturday. Kids. Grandkids. Friends. Friends with children. The house was hopping with activity, the lake was sparking in the late afternoon sunshine, the boat full of guests wearing life jackets, the conversation was nonstop, and the grill was smoking.

For dessert I served my "famous banana pudding."

I had not made it in a while, so I had to look for the recipe. When I couldn't find it, I nearly panicked. So, I went by memory, which served me well. You will not go wrong if you bring this to a picnic, a party, or serve it to your family.

You will need:


1 box vanilla wafers
5-6 bananas
1 small carton of whipped topping
1 small can of Eagle Brand (I always buy the nonfat kind)
1 large box instant vanilla pudding
Milk

Directions:


Mix vanilla pudding according to the directions on the box.
Fold together whipped topping and Eagle Brand.
Fold together pudding with second mixture.
(I typically slice the bananas into the pudding)
Layer pan with wafers, top with pudding, layer with wafer, top with pudding ...

Refrigerate 24 hours.

To die for!!! Believe me, they'll be scraping the sides of the pan!

Wednesday's Recipe of the Week

Special Spinach

Ingredients


6 tomatoes, cut in half
3/4 cup finely chopped onion
3/4 cup finely chopped parsley
6 cups chopped cooked spinach, drained
12 Tbs. bread crumbs
1/2 stick margarine or butter
Salt, pepper, and paprika


Directions


Preheat oven to 375.


Place tomatoes in shallow baking pan, cut side up. Mix onion, parsley, spinach, salt, pepper and apprika. Divide and spread evenly over tomatoes. Top with crumbs, toasted in margarine or butter. Bake 30 to 45 minutes.

Wednesday's Recipe of the Week

How about something simple!?

Sunday Night Quickie

Ingredients

4 eggs
1 can undiluted chicken noodle soup

Directions

Beat eggs slightly. Add soup and beat again. Pour into buttered skillet and scramble. Serve hot over toast. Serves 2 to 3.

Do it right: make a pot of grits and (if you are so inclined) fry up some bacon or thick slice of ham. Can be vegetarian! Why not?

Wednesday's Southern-style Recipe of the Week

I cannot remember a social event my mother put on in our living room that didn't include cheese straws. They were the best part of the event.

Well ... that and getting dressed up in my Mary Janes and gloves.

Cheese Straws

Ingredients


1 lb. sharp cheese, grated
1/4 lb. butter
1 egg
1 Tbs. cold water
1 3/4 cups sifted all purpose flour
1/2 Tbs. cayenne
1/2 Tbs. paprika

Directions


Cream butter and cheese until soft. Add egg and water; beat well. Sift flour, salt, cayenne, paprika together. Add in 3 additions, beat well after each addition. Chill dough 10 minutes. Pack in cookie gun and make long strips lengthwise on ungreased cookie sheet. Bake 18 to 20 minutes in a 350 degree oven. Cut into 3-inch strips. Yields 8 dozen 3-inch straws.

Wednesday's Recipe of the Week

Great-Aunt Edna's Homemade Ice Cream

Ingredients

8 eggs
2 cups sugar
1 gallon whole milk
1 can Eagle Brand milk
1 Tbs. vanilla

Directions
Blend eggs in a blender.
Take about 1 quart of the milk and warm on stove top. Add eggs so that eggs will be cooked well. Stir.

Allow to cool by placing in ice water for about fifteen minutes and stirring or by placing in the refridgerater for at least 24 hours.

In old-fashioned homemade ice cream churn: pour mixture into metal container, add sugar, Eagle Brand, vanilla, and the rest of the milk. Insert "beater bar." Place metal container in the "bucket," pack in crushed ice and rock salt (use the directions on the box of rock for best results).

Start churning and don't stop until ice cream reaches your desired consistency.

For fun, add fresh fruit or other flavorings. My absolute worst memory in this arena is the time we made "peppermint" ice cream. Tasted like Pepto-Bismol! Yuck!

Wednesday's Recipe of the Week (a day late)

Nana's Broccoli Casserole

Southerner's are known for their casseroles ... and their veges. This came from my mother-in-law. It was a favorite on Sundays and holidays ... and any other day we decided to serve it on my table.

Ingredients:
2 10 oz packages frozen chopped broccoli
1 can cream of mushroom soup
1 cup grated cheddar cheese
2 eggs
1 cup mayo
1 cup crushed Ritz crackers

To Prepare:


Cook chopped broccoli until tender (about ten minutes), drain.
Add cream of mushroom soup, cheese, eggs, and mayo. Stir together and place in a buttered casserole dish. Top with crackers.
Bake in a 350 degree oven for 35 to 40 minutes.

Optional:


Shredded boiled chicken or turkey added to the casserole makes for a full meal!

Wednesday's Southern-style Recipe of the Week

More goodies from "Miss Betty's" Hand-written Recipe Book!


Apple Crisp


Ingredients


4 cups tart apples ( about 4 medium)
1/3 cup all purpose flour
2/3 cup milk
3 T sugar
1/4 t nutmeg
1/4 t salt
1 t cinnamon
1/2 cup butter or margarine
1/2 cup sugar
1/2 t cinnamon

Directions


Grease a shallow, 6 qt. baking dish. In a small bowl, mix flour, milk, nutmeg, salt, 3 T sugar and 1 t cinnamon. Using a fork, mix in the butter or margarine until crumbly. In a large bowl mix 1/2 cup sugar with 1/2 t cinnamon. Add 4 cups of pared, sliced, tart apples. Stir until apples are coated with sugar mixture. Pour coated apples into the greased baking dish. Sprinkle crumb mixture evenly on top of apples. Bake on center rack at 325 degrees for 45 minutes, or until apples are golden.

[Tell me what you think about this recipe. Or, share one of your own. Doing so will enter you in this week's "book off my bookshelf" contest!]

Wednesday's Southern Recipe of the Week

Clam Puffs

I grew up near the water, where the Atlantic meets the marshes of the land we call Georgia. My grandparents taught me how to fish when I was six-years-old. My mother said things like, "Oh, how I love going to the coast." I can still see her standing at the edge of the world, arms folded around herself, looking out over the water.

Summers were spent at the beach with my family when I was a child. With my friends when I was a teen. We'd pile into the back of a pickup and head to Tybee Island, CCR blaring from the cab. We'd body surf until we were exhausted and happy, then bake for hours with baby oil slathered all over our young bodies. I have the scars from cancer removal to prove it.

I knew how to "go" shrimping and crabbing and clam digging before I knew how to drive a car. One of my finest memories came from those high school days when a pile of us went to St. Simon's Island. We spent the day shrimping. We finished the day around a campfire and a vat of boiling shrimp. (We call this a shrimp boil.) I can still see the mound of shrimp shells tossed to one side. Hear the strum of someone's 12-string. The mellow voices singing "We Are One in the Spirit."

There's nothing like good seafood. Here's a recipe from an old Southern recipe book perfect for any cook, whether you can get to the coast to clam or not. Enjoy!

1 (3 oz) pkg. cream cheese
2 Tbs heavy cream
1 (7 oz) can minced clams, drained
pinch dry mustard
1/2 tsp Worcestershire sauce
1/4 tsp salt
1/2 tsp grated onion
paprika

Mix all ingredients except paprika. Spread on toasted bread round or saltines and pat in broiler for a few minutes until puffy. Sprinkle with paprika and serve piping hot. This mixture can be made up a day or two ahead of time, and spread and popped under the broiler at the last minute. Makes about 20 puffs.


Got any beach memories from your childhood you'd like to share? Do it here and register to win!

Wednesday's Recipe of the week

Another recipe from Miss Betty's handwritten 1950s/60s recipe book!


Carrie's Three Hour Rolls


Ingredients


2 yeast cakes
3 T sugar
1 cup milk
1 cup warm water
1/2 cup shortening
Self Rising flout

Directions


Combine yeast cakes in a large bowl. Sprinkle sugar over yeast. Mix well. In a separate bowl mix the milk with the warm water and pour over the yeast. Sift in enough self rising flour to make a soft dough. Work in the shortening and knead well. Let stand 2 hours. Form into rolls and let rise 1 hour. Place rolls into a preheated, moderate oven of 400 degrees. Bake until golden!


My guess is that "Carrie" is Carrie Hicks, who was a "backyard" neighbor of my mother and father in the earliest years of their marriage. I loved this woman DEARLY! She was a delight to all who knew her! If I remember correctly, her grandchildren called her SIS ... and I often wrote about them in my 12-year-old diary, found recently. 

Wednesday's Recipe of the Week

Another recipe from Miss Betty's* Daily Diary Cookbook...I remember Mother making this...


I don't know who Ethel is or was. For some reason, the name is resounding within me as being the first name of one of the State Trooper's wives of which Mother was a part in those days.


Or maybe it's Ethel Mermann. LOL

Ethel's Punch

Ingredients

1 gallon water

4 lbs.sugar

3 T almond flavoring

1 T vanilla

1 large bottle lemon juice

3 large cans pineapple juice

2 quarts gingerale

Directions

Mix ingredients together making sure to add the gingerale last.

Makes 50 5 oz. servings.

(Miss Betty was my mother. These are the recipes I found in her penmanship, written in a Sexton's Daily Diary from c. 1955.)