Sunday, January 31, 2010
Saturday, January 30, 2010
Friday, January 29, 2010
Hands-on Time: 15 min. Total Time: 1 hr., 5 min. (including Streusel).
Yield: Makes 8 servings
- 1 cup self-rising flour
- 1 cup sugar
- 1 cup milk
- 1/2 cup butter, melted
- 4 medium-size ripe bananas, sliced
- Streusel Topping (below)
- Vanilla ice cream
1. Preheat oven to 375°. Whisk together flour and next 2 ingredients just until blended; whisk in melted butter. Pour batter into a lightly greased 11- x 7-inch baking dish. Top with banana slices, and sprinkle with Streusel Topping.
2. Bake at 375° for 40 to 45 minutes or until golden brown and bubbly. Serve with ice cream.
This recipe goes with Banana Bread Cobbler
Yield: Makes 3 1/2 cups
- 3/4 cup firmly packed light brown sugar
- 1/2 cup self-rising flour
- 1/2 cup butter, softened
- 1 cup uncooked regular oats
- 1/2 cup chopped pecans
1. Stir together brown sugar, flour, and butter until crumbly, using a fork. Stir in oats and pecans.
Hands-on Time: 30 min.; Total Time: 6 hr., 30 min. Browning the pork chops and onions adds an extra layer of flavor to this dish. We love it served with hot cooked rice and chowchow.
Yield: Makes 6 servings
- 1 (16-oz.) package frozen field peas with snaps, thawed
- 1 1/2 teaspoons dry mustard
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 6 (1-inch-thick) bone-in pork chops (about 3 1/2 lb.)
- 1/2 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 large sweet onion, sliced
- 1 (10 1/2-oz.) can condensed chicken broth
1. Place peas in a lightly greased 6-qt. slow cooker.
2. Combine mustard and next 2 ingredients; sprinkle over pork chops. Dredge pork in flour.
3. Cook pork, in batches, in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes on each side or just until browned. Transfer pork to slow cooker. Reserve drippings in skillet.
4. Sauté onion in hot drippings over medium-high heat 6 to 7 minutes or until tender. Add chicken broth, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Spoon onion mixture over pork in slow cooker. Cover and cook on LOW 6 hours.
2. Kiefer's in Jackson, Mississippi. This place is right off of Fortification Street on I-55. It is the best southern version of Greek you have ever tasted. I have found nothing in Nashville that even compares. They have this dip called feta dip. I could literally turn up that souffle cup and eat it straight!! They have yummy vinegar cucumbers, salads, and the gyro's. My favorite is the chicken yavne. And the potato waffle fries. SOOOOO good. This is probably my first stop on my way home from Nashville. My family knows we will be eating here at least once while I am home!
3. And last but not least, The Elite in downtown Jackson. We have been eating here my entire life. This is a family owned business for 30-40 years probably. They have these homeade rolls that are so hot and gooey and they bring this come back sauce to dip on them. Oooooh weee, it is good!! And they serve bottle Diet Coke's in little glasses with crushed ice. It is the best! We always get the Veal Cutlet, the brown gravy, the salads, and the Spaghetti and Meatballs. If you EVER go through Jackson, this place is a MUST. It is by far, one of the things I miss most about Mississippi.
Tuesday, January 26, 2010