Aug 302011

Two-ingredient biscuits are so easy you’ll want to make them every night. 10 to 12 pieces

• 2 cups self-rising flour
• 1 cup heavy (whipping) cream
1. Preheat oven to 450F. Combine flour and cream in a mixing bowl, stirring just until blended. (The dough will be a little stiff.) Transfer dough to a lightly floured surface and knead 10 times. Roll to ½-inch thickness and cut with a 2-inch cutter. Place biscuits close together on a lightly greased baking sheet. Bake 10 minutes.
Recipe preprinted with permission from Tammy Algood’s The Complete Southern Cookbook (Running Press, 2010).
Nutritional Info (per serving)
• Calories 140
• Saturated Fat 7g
• Cholesterol 25mg
• Sodium 270mg
• Carbohydrates 16g
• Fiber 1g
• Protein 2g

 Posted by at 6:47 pm
Aug 252011
6 ounces spaghetti 3 Tablespoons soy sauce
1 teaspoon cornstarch 1/3 cup cold water
1/2 teaspoon curry powder 3 Tablespoons cooking oil
1 clove garlic, minced 1 medium onion, sliced
1/2 cup chopped fresh broccoli 1 cup sliced fresh mushrooms
1/2 cup shredded carrot 1 Tablespoon cooking oil
3 cups shredded cabbage
  1. In saucepan cook noodles according to package directions. Rinse in cold water and drain well.
  2. Stir soy sauce into cornstarch. Stir in water and curry.
  3. Heat wok over high heat.  Add 1 tablespoon oil.  Add half the noodles.  Stir-fry for 7 to 9 minutes or until lightly browned.  Remove to plate.  Repeat with 1 tablespoon more oil and the remaining noodles.
  4. Add 1 tablespoon more oil and stir-fry garlic for 30 seconds.  Add onion and stir-fry 2 minutes.  Add broccoli and stir-fry 2 minutes.  Add mushrooms and carrot.  Stir-fry 2 minutes.
  5. Stir soy sauce mixture.  Stir into vegetables.  Cook and stir until thickened and bubbly.  Cook and stir 2 minutes more.
  6. Stir in noodles and heat through.  Remove from wok and keep warm.
  7. Add 1 tablespoon oil to wok.  Stir-fry cabbage 3 minutes or until crisp-tender.
  8. Arrange on platter and top with noodle mixture.

Makes 6 to 8 servings

Works best in a wok, but can be made in skillet.

 Posted by at 9:42 am
Aug 242011

Beef With Sour Cream

  • Servings: 6
  • Difficulty: Easy
  • Print


  • 1 lb lean beef round steak
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 2 Tablespoons vegetable oil
  • 1 cup water
  • 1 beef bouillon cube
  • 1/2 teaspoon thyme
  • 1 4oz can sliced mushrooms
  • 1 10oz package peas
  • 1/2 cup sour cream
  • 4 cups hot cooked rice


  1. Remove bone and fat from steak. Cut meat unto thin, narrow strips.
  2. Add salt, pepper and garlic powder to flour. Dip meat into this mixture.
  3. Using a large skillet, quickly brown meat on all sides in hot oil.
  4. Add onions, water and bouillon cube, thyme and liquid from mushrooms.
  5. Cover and simmer about 45 minutes or until meat is tender.
  6. Add mushrooms and peas.
  7. Cover and cook 5 to 7 minutes.
  8. Stir in sour cream. Heat but do not boil. Serve over hot fluffy rice.

Tip: I usually use about 1 1/2 lbs of steak and fresh mushrooms if I have them. If using fresh mushrooms, saute mushrooms and reserve liquid to use in step 4.

 Posted by at 6:00 am

Oriental Chicken

 Uncategorized  No Responses »
Aug 182011
1 skinless, boneless chicken breast 2 Tablespoons soy sauce
1 Tablespoon cornstarch 1/3 cup chicken broth
2 Tablespoons dry sherry 1/4 teaspoon sugar
2 Tablespoons cooking oil 1 cup sliced fresh mushrooms
1 8-ounce can sliced bamboo shoots, drained 1 6-ounce package frozen snow peas, thawed
  1. Slice chicken into bite-size pieces.
  2. Stir soy sauce into cornstarch. Stir in chicken broth, sherry, sugar, and 1/4 teaspoon pepper.
  3. Heat wok over high heat and add oil.  Stir-fry mushrooms and bamboo shoots 1 minute.  Remove from wok.
  4. Add snow peas and stir-fry 1 minute.  Remove from wok.
  5. Add more oil to wok if needed.  Stir-fry chicken 2 to 3 minutes or until done.
  6. Stir broth mixture; stir into wok.  Cook and stir until thickened and bubbly.  Cook 2 minutes more.
  7. Return all vegetables to wok.  Cover and cook 2 minutes.  Serve over hot cooked rice.

Makes 2-3 servings.

You don’t need a wok to make this recipe.  Works just fine in a skillet.

 Posted by at 8:36 am
Aug 142011
1 10-ounce package frozen chopped spinach, thawed 2 slightly beaten eggs
1 1/2 cups soft bread crumbs 1/2 cup milk
2 Tablespoons soy sauce 1 1/4 teaspoons salt
1/4 teaspoon bottled hot pepper sauce Mushroom Sauce
  1. Drain spinach and combine with eggs, bread crumbs, milk, soy sauce, salt, and hot pepper sauce. Add 2 pounds hamburger.  Mix well.
  2. Shape into round loaf slightly smaller in diameter than crockery cooker.
  3. Lay two 15×2 inch strips of double thick foil in a crisscross fashion across bottom and up sides of cooker. Place loaf on top, not touching sides.  Cook on high for 4 hours.
  4. Use foil as lifters to remove loaf from cooker to serving platter. Serve with Mushroom Sauce.

Mushroom Sauce

1 3-ounce can sliced mushrooms, undrained 2 Tablespoons all-purpose flour
1 cup dairy sour cream 1 Tablespoons snipped chives

In saucepan combine mushrooms and flour. Stir in sour cream and chives. Cook and stir until thickened. Do not boil.

Serves 8

 Posted by at 6:23 pm
Aug 112011
1/4 cup chopped peanuts 1/2 cup milk chocolate chips
1 large banana 2 wooden sticks
  1. Put chopped peanuts into shallow bowl.  Put a piece of waxed paper on a plate.
  2. Put chocolate chips in skillet.  Melt chocolate on low heat.
  3. Peel banana and cut in half.  Push a wooden stick into cut end of each banana half.  Spread chocolate on all sides of banana halves.  Immediately roll in peanuts.
  4. Put bananas on waxed paper-lined plate and freeze until hard.  Eat straight out of freezer or wrap in plastic wrap to save for later.

Makes 2 servings

 Posted by at 6:20 pm
Aug 072011
1 cup all-purpose flour 1/4 cup sugar
2 teaspoons baking powder 1 teaspoon salt
1/4 teaspoon nutmeg 1 beaten egg
1/2 cup milk 1 Tablespoon cooking oil
1 teaspoon vanilla 3 bananas, cut into 1 inch pieces
Cooking oil for deep-fat frying Hot fudge, maple syrup, or powdered sugar
  1. Stir together flour, sugar, baking powder, salt, and nutmeg. Combine egg, milk, 1 tablespoon oil, and vanilla. Stir into dry ingredients until smooth.
  2. In skillet heat 2 inches oil to 375 degrees.  Dip banana pieces into batter.  Fry a few at a time in hot oil for 2 to 3 minutes or until golden.  Drain on paper towel.
  3. Serve with hot fudge sauce, maple syrup, or sprinkle with powdered sugar.

Makes 4 servings

For Strawberry Fritters: Substitute bananas for 18 large hulled strawberries.

For Apple Fritters: Substitute bananas for 3 peeled and cored large apples.  Cut into 1/2 inch slices.

 Posted by at 11:08 am
%d bloggers like this: