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Fried Green Tomatoes              

Description:A Favorit treat of mine, love to have it especialy when the (green) Tomatoes are in season.

4 Large Green Tomatoes
2 eggs
1/2 cup milk
1 cup flour
1/2 cup corn meal
1/2 cup breadcrumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
vegtable oilor Bacon Grease

*Slice Tomatoes 1/2 inch thick
*whisk eggs, and milk together in a medium bowl.
*scoop flour,cornmeal, breadcrumbs, salt, and pepper onto a plate, and mix together.
*put oil in skillet, and heat on medium heat until hot.
*Dip Tomatoes into eggs, and milk, then coat with flour mixture.
*place tomatoes into skillet in batches of 4-5. Do not crowd the tomatoes, they should not touch eachother.
* when the tomatoes are brown, turn, and fry the other side.
*drain on paper towles

Joyce (AnnieLee):
It's a simple recipe, and I don't know what they were called in the 19th century, but I cook them in cast iron and they are gooooood.

Peel (or not) and slice (or cube) a bunch* of potatoes. Rinse and pat dry.

Dice up a handful or two of onions.

Heat oil in skillet, then toss in the 'taters and onions. Cook on medium to medium high heat until that side is brown, then turn.

Cook that side until brown.

Season with salt and pepper to taste.

If the taters aren't cooked through after turning them twice, turn the heat to low and cover the skillet. Keep a watch on them so you don't burn them.

When cooked through, serve!

If you cube the 'taters, you have to turn them more so all sides will be browned.

Try to keep from burning the onions. ( You can cheat and add the onions later, but I do them all at once.)

I like mine a little crispy and every time I make them it's different. Sometimes they suck up the oil so I have to add more.

*Bunch is relative. Could be two, could be a dozen. The 'taters and skillet don't care if there's a mound, you just have to turn them more so all the spuds are browned.



Marshal'ette Halloway:
Baked Cheese Grits

Dump 1 cup hominy grits into 4 cups boilin' water with 2 teasp. salt
Cook til thick, stirrin' so it don't stick.
4 eggs
3/4 cup milk
4 Tbls butter
3/4 cup of grated  chedder cheese
(1 tsp. Worchestire and jalepeno peppers ..optional)

Mix this up and stir into grits. Pore into a buttered bakin' dish.
Sprinkle cheese on top.
Bake at 350 til set.( probably 35 minutes or so)


Hominy Patties

Mix together:
1 pint of cold cooked hominy. If you don't use the flakes then you will have to kind of smash up the kernals.
1 Tbls melted butter
1 egg
1 Tbls cracker crumbs
1 Tbls flour
1 tsp salt

Make into balls..dip in beaten egg... roll in some bread and cracker crumbs and fry.


Hopping John

1 pound black-eyed peas
1 uncooked ham hock or 1/2 pound bacon or salt pork (I'd say smoked hog jowls would also be good)
1 diced onion
1 or 2 crushed red peppers
1 bay leaf optional
1/4 cup diced celery
salt and pepper to taste
2 cups cooked rice

Soak the peas in water over night. Cook with meat, peppers, bay leaf,celery, salt and pepper.  Cook about 2 hours or until almost all the water is absorbed and the peas tender.  If using ham hocks debone. (Terry says he cooks his hock in water till fairly well done and then adds the rest.  He also adds a jalapeno pepper whold and removes it when done.)  Fold in rice and simmer till all the liquid is absorbed.



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