Recipes

Here are a few new favorites...

MB and Hugh gave me this cookbook for keeping John while the had a weekend in the Delta

As noted on the cover, the girl (about college age) won Master Chef last year and is from Mississippi!  So far both recipes I have tried have been very good.

 (You can click the pictures for a larger image) 

Rather than following her recipe for the chicken, I simply coated chicken in the BBQ sauce, then baked.  I served it with a little extra sauce.  Super yummy - sweet, spicy - a hit.

(Click for larger image)

This granola has been wonderful.  I have been adding it to my daily yogurt cup, yummy!  I didn't have any maple syrup, so I subbed half the called amount in amber honey and half in molasses (yes I have those two random things, but not maple syrup).

Then on to cooking club for October...all the dishes were really good including my strange Sweet Potato Surprise Balls (think: ball of sweet potato casserole with a marshmallow in the center, rolled in corn flakes, then fried), but here are my favorites.

 This is the source - Southern Sideboards by the Junior League of Jackson, Mississippi.  It is out of print now so retail it is expensive.  However, you can find it on Amazon for less than $10.  I love this cookbook.  For you Georgia folks, it is very similar to A Taste of Georgia but not so similar that you don't need both.  Andrew and I have learned that MS food has Cajun/Creole influence while GA has Low Country influences.

 Several others in cooking club grew up on this recipe or discovered it prior to having at club - but y'all these are wonderful...and for a quick week-night, no fuss dinner - leave off the bacon.

 AH-MAZING.  Super quick (minus needing to sit overnight) and easy to throw together.  That says 2 cups of sour cream...I get carried away with my notes.  I left out the celery salt for the chicken we are having tonight because I hate celery and don't own any celery salt and really don't want to spend the money on it.  However, I did not notice it in the recipe Anna made, so I don't think it is that strong.  For those of you that like things "kicked-up-a-bit" you could add red pepper or Texas Pete.  Anna said she just mixed up everything in a ziploc then tossed the chicken around in it - then left it in the bag for the overnight chill, making this even easier for clean-up.

 Super yummy.  It was a bit spicy to some, so you can cut down on the red pepper if you wish.  Also you could cheat and use "pre-made stuffing" and just add green onions, red pepper, mushrooms, and cheese.

Very similar to ambrosia, but even better.  I think it is because my wonderful grandmother has started using the short cut with premade "dressing" aka whipped cream or something like that - but who can fault her when she is cooking for 20 most Sundays right?  Anyway - it takes time and some elbow grease - but a homemade custard is wonderful!!!