Living 2 Eat |

Black-eyed peas, also called cowpeas or Crowder peas are a pale-colored dry bean, with a black spot that gives them their name. It is often considered a staple of a Southern diet as a side dish or a dish known as Hoppin John. In the United States and particularly in the South, they are traditionally eaten on New Year’s Day for good luck throughout the year.

Fresh Black - Eyed Peas

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Place 2 ham hocks in a quart of water in a 4-quart Dutch oven.

Bring to a boil, reduce heat and simmer 30 minutes.

Add 1 quart of rinsed, hulled (shelled) peas, 1 minced medium onion and salt and pepper.

Cook gently, uncovered, for 35 minutes. Add water as needed.

Remove the ham hocks, cut up the meat and add to the peas.

Makes 8 to 10 servings.

Kim Pierce

SOURCE: About.com/Old Huntsville magazine

No matter how I increase this recipe, there never seems to be any leftovers after my family gets done!

Chef Rick

Chef Rick’s Southern Cooking

Ultimate Mashed Potatoes

6 large baking potatoes
1/4 pound unsalted butter, melted
2 teaspoons salt
1 pint half and half
2 teaspoons minced garlic (optional)

Peel and cut potatoes into 1 inch cubes.

Boil until fork tender, about 10 minutes. Drain and return to heat, stirring for about 1 minute to dry out water.

Mash by hand or use electric mixer or potato ricer. Add butter, salt and garlic, if desired.

Gradually add half and half until potatoes are desired consistency.

Blueberry Lattice Pie

Ingredients

1 (15-ounce) package refrigerated pie dough
2/3 cup sugar
1/4 cup cornstarch
2 teaspoons grated lemon rind
5 cups blueberries
1 egg whisked with 1 teaspoon water

Instructions

Preheat oven to 425F.

On floured surface, roll half of pie dough into a 12-inch circle; fit into a 9-inch pie plate.

In a large bowl, combine sugar, cornstarch and lemon rind. Add blueberries and mix gently.

Spoon blueberry mixture into pie plate. Roll remaining pastry into a 10-inch circle. Cut into 8 strips. Arrange strips in lattice pattern over fruit. Press edges of dough together and fold under. Brush pastry with egg mixture (some will be leftover.)

Recipe by Jean Kressy, Special Summer Issue 2006 and Relish the Season, “Fresh from the Market,” May 2008.

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Illinois State Fair Award Winning…

Oven Barbecued Pork Roast

Yield: 12 Servings

3 lb boneless rolled top loin - pork roast

3 large garlic, sliced

1 tsp pepper, coarsely ground

1/4 tsp whole sage, dried

1/4 tsp whole thyme, dried

Vegetable cooking spray

1 cup onions, sliced

1/2 cup chicken broth

8 oz tomato sauce

1/4 cup chili sauce

1/4 cup Heinz ketchup

1/4 cup cider vinegar

1/4 cup lemon juice

3 tbsp Worcestershire sauce

2 tbsp brown sugar

2 tsp Dijon mustard

1/4 tsp paprika

1/4 tsp red pepper

If roast has visible fat, untie strings and trim off fat. Replace and tie string at 2″ intervals. Cut deep slits in roast and insert garlic.

Combine pepper, sage and thyme; rub over surface of roast. Coat a non stick skillet with cooking spray; place over medium high heat until hot. Add pork roast and brown on all sides. Add onion and sauté until tender.

Add chicken broth, bring to a boil. Transfer to baking dish. Bake roast, uncovered at 350F for 30 minutes.

Combine tomato sauce and remaining ingredients in a medium saucepan. Bring to a boil over medium heat; pour over pork roast. Bake an additional 35 - 45 minutes or until meat thermometer inserted in center of roast registers 160F.

Slice roast; serve with sauce.

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You will immediately note the following… this recipe is not endorsed by your cardiologist, nor is it suitable for those who are lactose intolerant.  However, it is representative of its roots, from the heartland of America, the state of Wisconsin.  This recipe was a winner at the Wisconsin State Fair.  

Easy Dairyland Casserole

Yield: 8 Servings

3 tbsp butter, divided

1/3 cup scallions, sliced

1 dash Worcestershire sauce

8 oz cream cheese, softened

8 oz noodles, cooked & drained

1 1/2 lb ground round

16 oz tomato sauce

1/2 cup sour cream

1 cup cottage cheese

Preheat oven to 350F.

Butter 2 quart dish. In large skillet, melt 1tablespoon butter. Brown beef. Add scallions. Add tomato sauce and Worcestershire. Combine cream cheese, sour cream, and cottage cheese.

Place 1/2 noodles in bottom of dish. Cover with cheese mixture. Pat remaining noodles on top of cheeses. Top with beef mixture. Bake 20 minutes.

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This is an all time favorite that has appeared on American tables for decades.  Simple, delicious and suitable for a crowd.

Pepper Steak

1/2 cup butter

2 lb beef steak, cut in strips

1/4 tsp garlic salt

1/2 cup onions, chopped

2 green peppers cut in strips

1 lb tomatoes, canned

1 beef bouillon cube, crushed

1 tbsp cornstarch

1/4 cup water

3 tbsp soy sauce

1 tsp sugar

1 tsp salt

In skillet, melt butter. Add beef strips and sprinkle with garlic salt. Sauté, stirring occasionally until browned.

Remove meat from pan; add onions & peppers, sauté for 2 minutes. Return meat along with tomatoes and bouillon.

If using round steak, simmer 30-40 minutes. Blend cornstarch, water, soy sauce, sugar and salt, add to meat mixture to thicken, stirring constantly.

Cook 2 additional minutes. Serve over rice or mashed potatoes.

Since 1851, the Wisconsin State Fair migrated to numerous Wisconsin towns until it found its home in West Allis in 1892. For significant, historical reasons the Fair was cancelled five different times. The 1861 Fair, set to be held in Madison was canceled due to the Civil War as were the 1862 and 1863 Fairs. During that time the fairgrounds became a training camp for volunteer troops and was renamed Camp Randall. Years later, the University of Wisconsin–Madison football stadium would be built on that site. The next cancellation was in 1893 when the World’s Columbian Exposition was held in Chicago. Officials, anticipating a loss of attendance at the Wisconsin Fair because of that competition, canceled the Fair for a fourth time. The fifth and final cancellation happened in 1945 during World War II at the request of the US Office of War Transportation.

Wisconsin State Fair’s

Deluxe Sugar Cookies

1 1/2 cup powdered sugar

1 cup butter, room temperature

1 tsp vanilla extract

1/2 tsp raspberry extract

1 egg

2 1/2 cups flour

1 tsp baking soda

1 tsp cream of tartar

Mix powdered sugar, margarine, vanilla, raspberry extract, and egg in bowl.

Stir in flour, baking soda, and cream of tartar. Cover and refrigerate at least 2 hours.

Lightly grease cookie sheet. Divide dough in half. Roll each half to 1/4″ thickness on lightly floured surface. Cut into desired shape with cookie cutter. Place on cookie sheet.

Bake 7 - 8 minutes at 375F or until edges are light brown. Remove from cookie sheet. Cool on wire rack.

In my opinion, there is nothing better than Dairy Queen’s famous Peanut Buster Parfait!

To find your nearest DQ location, click here!

Basil Tomato Tart

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Pie Crust (I used store bought)

1 1/2  cup shredded Mozzarella

4  medium tomatoes, sliced

1/4 cup pesto

1/2 cup mayonnaise

1/4 cup shredded Parmesan cheese

1/8  tsp white pepper

Bake pie crust according to directions on crust.  Remove from oven and sprinkle 1/2 cup Mozzarella on bottom.  Let cool.

While crust is cooling, cut tomatoes into slices (about 1/4″ thick or thicker if preferred) and drain on paper towel.

Spread layer of pesto over cheese.  Place tomatoes over pesto layer.

Combine mayonnaise, Parmesan cheese, pepper and remaining Mozzarella and spread on top.

Bake at 375 degrees for 35 minutes or until browned.

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from the kitchen of Leigh Anne - yourhomebasedmom.com

White Chocolate Butter Pecan Cake

My Aunt Wilanne introduced us to this cake and it became a family favorite.   This cake will NOT disappoint!  

White chocolate, pecan pieces, fresh buttermilk and creamery butter create a cake so rich and delicious it melts in your mouth! Glazed with white chocolate and sprinkled with pecan meal.

Three Georges / The Nuthouse

Mobile, Alabama

www.threegeorges.com