Recipes

Family Recipes, favorites, I'll be putting them here!

Check back often and check progress on my cooking blog I am developing - http://justasoutherngirlcooks.blogspot.com/

 

 At our 50th Anniversary of the Andy Griffith Show party, we served chili and I made Trisha Yearwood's Sour Cream Cornbread.  It turned out great!  This is from her new cookbook, and I have had great luck with all those recipes I have tried.  It's worth the purchase.

Sour Cream Cornbread

Preheat oven to 450 F.

Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.

In a medium mixing bowl, combine 1 ¼ cups self-rising buttermilk cornmeal mix, 1 (15-ounce) can creamed corn, 1 cup sour cream, ¼ cup vegetable oil and 3 large eggs.

 Pour mixture into skillet and bake for 30 minutes, or until lightly brown. Makes 8 servings.

PER SERVING: Calories 190 (67% fat) Fat 14 g (4 g sat) Cholesterol 92 mg Sodium 276 mg Carbohydrates 12 g Protein 4 g

This was published on the web, so I think its ok to put it here. 

Here is my chili recipe:

Skippy’s Chili Con Carne

1 lb lean ground beef
3 slices smoked bacon, cut into small pieces
½ small white onion, chopped
2 cloves of minced garlic

Brown these in a large pot and then turn the heat down to medium

Add in the spices:
2-3 T. Chili powder
½ t. cayenne pepper
2 t. ground cumin
1 T. Cocoa powder
¼ t. ground cinnamon
½ t. Seasoned salt or Soul Food Seasoning
¼ C. Brown sugar
(I also add a few shakes of McClard’s Seasoning, but if you don’t get to McClard’s Bar-B-Que in Hot Springs, AR, you wont have this)

Mix into the meat mixture and let it simmer about 5 minutes while you open all the cans. Then add the cans:

1 can red kidney beans ( I don’t drain them)
1 large can Chili Hot beans
1 large can stewed tomatoes ( I prefer the chopped ones)
1 can diced tomatoes with jalapenos ( like Ro-Tel)
1 small can chopped green chilis
If you want it hotter, add in some chopped jalapenos from a jar and double the cayenne pepper.
Add salt and pepper to taste if you must.

Add in about a half can of water, bring to a boil, then turn down the heat and let it simmer slowly for about 3 hours. You can also transfer it to a crock pot and put on high for about 4 hours or low all day.

I serve it over some white rice with grated cheese and a dollop of sour cream, cornbread on the side.