Southern Mashed Potatoes


3 lb potatoes
1 cup milk
1 tsp salt
1 tsp pepper
1/4 cup mayonnaise (or sour cream)
2 T butter

Peel and cube the potatoes. Bring to a boil and cook thoroughly. Drain and add to large mixing bowl. In potatoes, add about 1/4 cup of the milk, mayo, salt and pepper, and butter. Use a hand masher and mash until you get a thick but lump consistency. Add another 1/4 cup milk and use an electric mixer to cream potatoes. Add milk as needed. You may even use more than 1 cup of milk.

 Serves about 6
Cost to make: $5

Hamburger Steak and Homemade Brown Gravy



1 lb ground beef
1 small onion
1 T vegetable oil
1/4 tsp seasoning salt
1/2 tsp pepper
1/4 tsp garlic powder
2 T flour
1 1/2 Cups Water
Chop onion, add oil and saute'. In a large bowl, add meat, sauteed onion (don't drain the oil, add it to the mixture), seasoning salt, pepper, and garlic powder and mix together. Make 5-6 small patties of meat and cook until almost done. Remove patties from grease. You will use the grease for the gravy.
 

For the gravy: After you remove the patties from the grease, use about 2 T of that grease (which will be most, if not all, of it.). Slowly stir in your flour. Kick up the heat to high and brown the flour. Once it is a light tan color, start slowly adding in water. This will cause the flour and grease to thicken very quickly. Stir constantly. Keep adding in water until your gravy starts to look thinner. It should take about 1 1/2 cups of water. Add salt to taste. Reduce heat and add the meat back into the gravy and cook for a few more minutes.
                                       Photo above is what the browning process looks like.

Serves 3-4
Costs about $8

'Merican Enchiladas


1 Pound ground beef
8 Flour tortillas
3 Cups shredded cheese (colby and jack)
1 Can of Chili with beans (preferably Hormel)
1 Can of enchilada sauce


Brown the ground beef and drain. For the sauce, mix the chili and enchilada sauce together and bring to a boil, then remove from heat. Use a dinner plate for your tortilla shells so that you have a good surface to roll them because it will get messy. This is what your prep station should look like:

Use a large glass casserole dish. Add a ladle full of sauce to the bottom of the dish. In each tortilla shell add a couple of heaping tablespoons of meat, a palm full of shredded cheese, a ladle full of sauce.

Roll them up and add to dish one by one. Add a little sauce in between each enchilada.

Pour the remaining sauce on top of the enchiladas the cover with the rest of your cheese.

Bake at 400 for about 30-35 minutes. The cheese should be bubbling and browning.

Don't even try to serve individual whole enchiladas. It won't work. Once it's cooked, cut out in squares and serve it like a casserole.  This will be a winner with everyone, I promise! They are even better as leftovers.

Carol's Kitchen Table - Salmon Patties, Pinto Beans, and Cheesy Cornbread

Salmon Patties

1 Can of Salmon
1/8 Cup Chopped Onion or Green Onion
1/4 tsp garlic powder
1/8 tsp season salt
Dash of regular salt
Dash of Cavender's All Purpose Greek Seasoning 
2 small potatoes 
1 Egg
Oil to fry with

For the salmon patties take one can (or two depending on size of the family you're feeding) and partially drain the juice. Dump in a bowl and mash with potato masher. Add chopped onion, can use green onion which I prefer. Season with some garlic powder, season salt, a little regular salt, Cavender's All purpose Greek Seasoning and then mash up two potatoes that were cooked in the microwave to save time (to hold it all together) and an egg (2 if using two cans of Salmon which I did tonight) stir it all up together and test to make sure it sticks together good enough to fry. Fry in an iron skillet if you have one (which no southern cook would be caught without) in about an inch or so of oil. Fry until brown on one side, flip over and fry on the other side. Drain on paper towels on a plate or a brown paper bag like they used to do it.

Pinto Beans

The night before, put them in a pot with the chopped onion and bring them to a boil for 2 minutes. Cover and let soak overnight. The next day when you are ready to prepare your meal, start them on a low boil and turn down to simmer. Add some garlic powder, salt and Cavender's (as mentioned in the salmon recipe) to taste. I used ham hocks to season. Seasoning is the key ingredient to make the beans taste wonderful! Cook until beans are tender. 

Cheesy Cornbread
This is a simple, inexpensive, fast recipe. All you need is a box of Jiffy Cornbread Mix, one egg, and instead of water use buttermilk and a handful of grated cheese. Grease your iron skillet really good and pour in the batter. Bake until crispy and golden brown.

Now, you've got yourself a good ol' fashioned southern cooked meal! Straight outcha Granny's kitchen!


  


Lana's Lunchbox - PB&J Rolls

What's on the menu today in Lana's Lunchbox?

PB&J Rolls 
Flatten a couple pieces of bread, spread peanut butter on  half and jelly on the other half and roll them.
Mozzarella Stars & Moons
Use a cookie cutter or just get creative with your knife. To make the moons, slice up a string cheese.
Strawberries
 



Southern Fried Pork Chops



* 2 lbs Pork Chops (center and thin cut)
* 2 Cups flour
* 1 1/2 Cups Milk OR Buttermilk
* 2 Eggs
* 1 Tablespoon salt
* 1 Teaspoon black pepper
* Oil

This is a simple recipe to batter and fry pork chops. A recipe handed down for generations by my family. I think that all people in the South know this one but just in case, here's what you need to do:
To prepare your batter: Beat 2 eggs and mix into the milk for the wet part of your batter. For the dry part of your batter, mix the flour, salt, and pepper together. Your Prep station should look something like the photo below.
Dip the chops into the milk mixture and then into the flour mixture. Then do it again. Doing this twice gives you a nice thick crisp bite on the chops. Here are my chops all battered up and ready for the grease.
Heat your oil in a large skillet with a lid to medium high (about a 7), about 1/2 inch deep in the pan, until ready to add chops. Add chops and cook for approximately 7-10 minutes on each side. The thicker the meat, the longer you fry.  Cook until golden brown and they no longer have and pink. Check the thickest part to ensure done. Should like like the photo below.


This is the same batter recipe I use for everything that I am frying. Super good way to fry squash and zucchini. AND CHICKEN!

Chuck's Chicken and Gravy



*6 chicken thighs (boneless, skinless)
*2 cans of Cream of Chicken or Mushroom
*10 ounces of milk (a soup can full) OR if you use one "Ready to Eat" Cream of Mushroom/Chicken soup and one condensed Cream of Mushroom/Chicken, skip the milk. We are just trying to thin out the gravy here.
*2 Tablespoons steak sauce (Moore's or Dale's ONLY)

 Combine the soups and Moore's. Add chicken and cook at 400 degrees for about an hour uncovered. (1 hr for frozen chicken and about 40 minutes for thawed chicken)

 My dad has invented a couple of fantastic chicken recipes. Of course, he came up with these after I moved out. This is one of all of our favorites from his kitchen. Here's what you need:

My favorite way to serve this is over rice or mashed potatoes. Enjoy!


Total cost: About $10
Serves: 4


Chuck's Chicken and Gravy Over Rice.



*6 chicken thighs (boneless, skinless)
*2 cans of Cream of Chicken or Mushroom
*10 ounces of milk (a soup can full) OR if you use one "Ready to Eat" Cream of Mushroom/Chicken soup and one condensed Cream of Mushroom/Chicken, skip the milk. We are just trying to thin out the gravy here.
*2 Tablespoons steak sauce (Moore's or Dale's ONLY)

 Combine the soups and Moore's. Add chicken and cook at 400 degrees for about an hour uncovered. (1 hr for frozen chicken and about 40 minutes for thawed chicken)

 My dad has invented a couple of fantastic chicken recipes. Of course, he came up with these after I moved out. This is one of all of our favorites from his kitchen. Here's what you need:

My favorite way to serve this is over rice or mashed potatoes. Enjoy!


Total cost: About $10
Serves: 4


Plain Ol' Southern Chicken Salad




1 Can of Swanson's White/Dark Premium Chunk Chicken in water (9.75 oz can)
1 Pickle spear (choose your favorite pickle, I like Clausen's or Vlasic)
2 T of Mayo (or maybe a tad more according to how moist you like your salad)
1 Boiled Egg chopped (optional)
1 tsp pepper

Once upon a time, long ago when I was a teenager I worked in a little cafe'. I'm not sure it's there any longer but it was my first job and also the first place I almost cut my finger off at. The Magnolia Room Cafe' truly was a little southern gem on Main Street. They had the most amazing chicken salad! I've been trying to find a recipe similar and have decided that the reason I liked it so much was because of it's simplicity. No added fruits. No nuts. No overpowering raw chunks of onion or celery. Just plain ol' chicken salad. Here is my recipe to mock it:
You're going to need 5 items and 5 minutes of prep. And a cracker or two or maybe a croissant just like the Cafe' did it.


Mince the pickle, drain the can of chicken and mix all ingredients together. That, folks, is the best I can do. And dare I say it? It's a pretty close replica!

*I like using the pickle instead of a teaspoon of relish because I never have relish on hand! It just so happened to taste perfect!