Just call me Professor.
From now on I'm going to be a Professor of Southern cuisine and translator of Southern sayings and words for the un informed and less fortunate(Yankees)people.
Let us begin with what would be good for our Sunday dinner(notice I said dinner not lunch there are 3 meals in a day,breakfast,dinner at noon and supper which should be no later than 5 pm).
For our meal if you ain't got the needed fixins copy this list down and get your shoes on and let's go to the Piggly Wiggly.
We need:
1.pound bag of dry big white butter beans(a bigger bag if you're expecting company).
2.bag of Martha White cornbread mix cornmeal.
3.buttermilk for cooking and drinking.
4.10 pound bag of Irish taters.
5.small can of lard will do.
6.small bag of Martha White self rising flour.
7.couple of onions.
8.box of salt.
9.a cold Double Cola cause it gonna get hot in the kitchen when we cooking.
10.last we need a can of cherries.
Now I have found out that really it don't matter if you soak dry beans or just wash em off and pour said beans into a boiling pot of water on top of the stove of course.
When those beans reach a boiling point go ahead turn them down to a medium heat,salt to taste,add left over bacon grease from breakfast and just let'em cook making sure they have water(scorched beans not good)leave em along now they will cook up nice all by them self in an hour or so.
Next for our desert.Take a cup of flour more if a thicker crust is wanted,cup of melted butter,cup of sugar,cup of sweet milk(that's whole milk for you Yankees)take that can of cherries and mix all ingredients well and pour into a greased up good size oven safe bowl and cook for 45 minutes or till brown on top at 375 degrees.This will be if you haven't guess cherry cobbler.
Now as our beans and cobbler cook peel them taters and slice and dice, get your big frying pan out,a black cast iron skillet that you inherited from your Dear departed Grandma always works best,get a couple big spoonfuls of that lard and careful now melt your lard in that skillet till bubbly hot and pour them taters in till they are fried crispy brown and delicious salted to your likin.
We are coming along right nicely with our dinner all that's left to do is fry up some cornbread fritters.Now if that word fritter confuses you really all it is is pancakes made with cornmeal,some call'em Johnny cakes or hoe cakes but really it's just fried cornbread.Take a big bowl and mix in some Martha White cornmeal mix,add your buttermilk,stir till the mixture slides out of the bowl like boiled okra into another black cast iron that was inherited from Granny(ok so you were the first to arrive at Grandma's after she departed this world and swiped all her good stuff)that skillet you grease up with a small amount of lard and sprinkle a little bit of that Martha White flour into the pan so our fritters won't stick,make into pancake size fritters,fry till a golden brown.
Shoot now our dinner should be done all it took was about a hour.
See having a first class Southern dinner wasn't hard at all.
Our butter beans should be soft swimming in a thick bean soup,taters slice diced fried ready to eat,a stack of fritters waiting on us,and that golden brown cheery cobbler for our desert.
If any of that cold Double Cola is left we can share it but if not a cold glass of that buttermilk will work.
Next time let's fix fried cabbage,corn beef hash and more fritters.
Let's eat !
From now on I'm going to be a Professor of Southern cuisine and translator of Southern sayings and words for the un informed and less fortunate(Yankees)people.
Let us begin with what would be good for our Sunday dinner(notice I said dinner not lunch there are 3 meals in a day,breakfast,dinner at noon and supper which should be no later than 5 pm).
For our meal if you ain't got the needed fixins copy this list down and get your shoes on and let's go to the Piggly Wiggly.
We need:
1.pound bag of dry big white butter beans(a bigger bag if you're expecting company).
2.bag of Martha White cornbread mix cornmeal.
3.buttermilk for cooking and drinking.
4.10 pound bag of Irish taters.
5.small can of lard will do.
6.small bag of Martha White self rising flour.
7.couple of onions.
8.box of salt.
9.a cold Double Cola cause it gonna get hot in the kitchen when we cooking.
10.last we need a can of cherries.
Now I have found out that really it don't matter if you soak dry beans or just wash em off and pour said beans into a boiling pot of water on top of the stove of course.
When those beans reach a boiling point go ahead turn them down to a medium heat,salt to taste,add left over bacon grease from breakfast and just let'em cook making sure they have water(scorched beans not good)leave em along now they will cook up nice all by them self in an hour or so.
Next for our desert.Take a cup of flour more if a thicker crust is wanted,cup of melted butter,cup of sugar,cup of sweet milk(that's whole milk for you Yankees)take that can of cherries and mix all ingredients well and pour into a greased up good size oven safe bowl and cook for 45 minutes or till brown on top at 375 degrees.This will be if you haven't guess cherry cobbler.
Now as our beans and cobbler cook peel them taters and slice and dice, get your big frying pan out,a black cast iron skillet that you inherited from your Dear departed Grandma always works best,get a couple big spoonfuls of that lard and careful now melt your lard in that skillet till bubbly hot and pour them taters in till they are fried crispy brown and delicious salted to your likin.
We are coming along right nicely with our dinner all that's left to do is fry up some cornbread fritters.Now if that word fritter confuses you really all it is is pancakes made with cornmeal,some call'em Johnny cakes or hoe cakes but really it's just fried cornbread.Take a big bowl and mix in some Martha White cornmeal mix,add your buttermilk,stir till the mixture slides out of the bowl like boiled okra into another black cast iron that was inherited from Granny(ok so you were the first to arrive at Grandma's after she departed this world and swiped all her good stuff)that skillet you grease up with a small amount of lard and sprinkle a little bit of that Martha White flour into the pan so our fritters won't stick,make into pancake size fritters,fry till a golden brown.
Shoot now our dinner should be done all it took was about a hour.
See having a first class Southern dinner wasn't hard at all.
Our butter beans should be soft swimming in a thick bean soup,taters slice diced fried ready to eat,a stack of fritters waiting on us,and that golden brown cheery cobbler for our desert.
If any of that cold Double Cola is left we can share it but if not a cold glass of that buttermilk will work.
Next time let's fix fried cabbage,corn beef hash and more fritters.
Let's eat !
No comments:
Post a Comment