Posted by on Mar 11, 2007 in Favorite things, Food and Drink, Fun Mondays, Personal, Photos, Recipes, Smiles, Southern, y'all | 19 comments

  Curated recipes…tried and true!!

Want to makeDscn1735 a perfect pie crust EVERY time?  Here are step-by-step instructions, complete with
pictures.

 

 


Here is a SIMPLE r
ecipe for Pan-seared Halibut that will render your guests speechless (because their mouths will be FULL and they will be groaning with culinary ecstasy!) and give you reason to feel like a gourmet cook (although it’s so easy, you’ll know the truth). 

Last, I thought I’d share some pictures from the absolutely SCRUMPTIOUS and artery-clogging SOUTHERN SPREAD my mother-in-law and I prepared Friday night.  Dang, that woman can COOK!  She fries up the most amazing fried chicken, a dying art, which I have YET to be able to duplicate, no matter how many times I watch her do it.  And the lingering smell makes you wanna dab a little behind your ears because it IS a smell of SOUTHERN LOVE!
Platter_of_sarahs_fried_chicken

 

 

 

 

We also had white rice and gravy, sweet and sour green beans and homemade “buttermilk” biscuits.  If you have ANY interest in the beans or biscuits, they’re also the SIMPLEST of recipes.  Because anyone who tastes either of them will BEG you for the recipes.  And think you’re a Paula-Deen-worthy cook…and you will love me for being the type person who doesn’t leave out the “secret” ingredient that renders YOUR recipe slightly less than my own ;). 

 

 

 

Buttermilk Biscuits

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Pre-heat oven to 450
2 cups
Bisquick
2/3 cup Real Buttermilk

Work together Bisquick and buttermilk to smooth dough.  Dip hand in just enough Bisquick to kneed dough in bowl until smooth and elastic.  Shape dough into 16 thin patties.  In a greased 9″ round baking pan, place 1 atop another forming 8 biscuits.  Bake 16-18 minutes or until golden.  Brush tops at once with melted butter.

Cook’s notes:
– They split easily because of the way you formed them with the two pieces 🙂
Don’t have buttermilk on hand?  THIS time I didn’t, and
a SIMPLE substitution is to add 1 1/2 tablespoons white vinegar to 1 cup of warmed milk.  Stir, then wait a few minutes for milk to curdle before using.  My kids actually said these were the BEST I’ve ever made…

Sweet & Sour Green Beans

(Makes those canned beans taste out-of-the-garden fresh!)

 

Sweet and Sour Green Beans

4 slices bacon
1 small onion, sliced into rings
2 (15-16 ounce) can cut green beans (okay to use fresh 😉 )
2 tablespoons sugar
1/4 cup vinegar
Seasoned pepper to taste

– Cut bacon into half-inch pieces and partially cook it in skillet.

– Add onion to drippings and sauté until onion is translucent.

– Drain beans and add liquid to bacon and onion; cook until liquid is reduced to about 1/2 cup.

– Add beans and remaining ingredients.  Heat thoroughly until they “cook down” (the longer, the better, but at least 20 minutes).

 

Cook’s notes: 

– I use less bacon, only enough to generate drippings to sauté onion.   Oh, yeah, I usually leave it in strips instead of going to the trouble of cutting it into pieces.

– I usually don’t reduce liquid first.

– A cast iron skillet makes these suckers cook up mighty fine 🙂

– You can use regular pepper, but seasoned makes it prettier