Southern Angel's Mid-Summer Southern SupperBy: Angela Gillaspie © 2005 All Rights Reserved
Hungry? Well, here's the menu for one of my favorite suppers: Stuffed bell peppers, Tomato-Cuke-Onion Salad, Crowders, Fried Okra, Grilled Squash, Cornbread, Nanner Puddin', and Blackberry Cobbler with Homemade Ice Cream.
Stuffed Bell Peppers
1 pound ground beef, browned and drained well
5 or 6 medium bell peppers
2 cups cooked rice
1/2 cup finely chopped onion (or onion flakes)
2 teaspoons salt to taste
1/2 teaspoon pepper to taste
garlic powder to taste
1 tablespoon Teriyaki sauce
2 small cans tomato sauce
1 egg, slightly beaten
Wash and clean out inside of peppers and blanche for 3 minutes. (Blanche means to dunk in boiling water, y'all.)
Season rice with Teriyaki and salt to taste. Mix together 1 can tomato sauce, meat, rice, and seasonings.
When you are happy with the flavor, stir in egg and stuff each pepper. Top the peppers with the remaining can of tomato sauce.
Put stuffed peppers in large oven dish, pour 3/4 cup water in bottom of pan; cover with foil and let bake at 350° for an hour and a half.
Cool for 20 minutes, then serve.
2-3 Tomatoes from the garden, washed and sliced
2-3 Vidalia Onions, sliced 1/4-inch thick
1-2 Garden cucumbers, peeled and sliced
Salt and pepper
Toss together all ingredients. If you have one of those fancy herb gardens, chop up some dill, basil, or chives too and add 'em. Serve immediately. If you're in a hurry or just lazy, use bottled Italian dressing instead of the oil and vinegar.
Crowders (AKA Cowpeas)
A good mess of shelled and rinsed crowder peas fresh from the garden
2 or so cubes of beef boullion
1 small onion, chopped fine
1/4 cup bacon grease
3 cloves minced garlic
Salt and pepper to taste
In large pot, add bacon grease and fry onion and garlic until lightly browned, then add crowders and enough water to cover. Add remaining ingredients and simmer until peas pop, about a half hour. Re-season as you need, honey. My goodness, I'm drooling.
I recommend that all frying should be done in cast iron
2 parts Cornmeal and 1 part all-purpose flour seasoned with salt and pepper
2 parts Crisco and 1 part bacon grease
Rinse okra and cover with cornmeal mixture. Fry in grease until golden brown. Drain on paper towels and eat. Burp.
Summer squash, washed and sliced 1-inch thick
Vidalia onions, sliced 1/4-inch thick
Place the squash and onions on top of your grill. Brush with dressing. Wait a minute or two, then flip 'em, brush with dressing, wait another minute or two then take 'em up. My daddy uses one of those fish broiler contraptions to put the squash and onions in. He swears up and down it makes it easier to grill the squash.
2 cups of self-rising cornmeal
1 large egg, lightly beaten
1 1/4 to 1 1/2 cups of milk or buttermilk
1/4 cup bacon grease (or vegetable oil if you're a Yankee)
1 teaspoon garlic powder, optional
Salt and pepper to taste
Preheat well-greased 8- or 10-inch skillet in 425º oven. Or if you are skillet-less, grease an 8 x 8 x 2-inch baking pan. Blend all ingredients, stirring until moistened. The batter should be lumpy. Pour batter into preheated skillet or pan. Bake 25 to 30 minutes for 8-inch skillet, 20 to 25 minutes for 10-inch skillet, or 25 to 30 minutes for 8 x 8 x 2-inch baking pan.
I don't want any hate mail over this recipe, so I'll just go ahead and say now that this is the quick and easy recipe and yes ma'am, it ain't no where near as good as the long and slow recipe.
2 ripe bananas, sliced 1/2-inch slices
1 large package (5.something or another ounce) instant vanilla pudding
3 cups cold milk
1 8-ounce container Cool Whip lite, thawed
1 box Nilla wafers cookies (sorry for being redundant with the wafers-cookies, but there just might be somebody out there that don't know that a wafer is a cookie
Mix milk with pudding mix. In a large bowl, put a layer of cookies on bottom, and then put on a layer of bananas (using a third of them). Pour a third of the pudding on bananas and spread a third of the container of Cool whip on top of the pudding.
Put another layer (or two) of cookies (I like to use a lot of cookies so that I don't get that nasty nanner pudding juice that you sometimes get after a couple of days), put on a layer of bananas (again, using a third of them), pour a third of the pudding, and spread a third of the container of Cool whip on top of the pudding.
You should know what you're gonna do next ... another layer of cookies, the last of the nanners, the last of the pudding, and top it off with the last of the Cool Whip.
If you want to get fancy, you can crumble some cookies on top of the Cool Whip as garnish.
Chill for a while. It's best to serve this the next day, but I'll understand if you can't wait.
6 cups fresh blackberries, rinsed and drained
1 cup sugar plus 1/2 cup sugar plus 1/2 cup sugar plus 1-2 tablespoons sugar (for sprinkling on top)
1/3 cup cornstarch
1 cup self-rising flour
1/2 cup milk (or water)
1/4 cup butter or margarine, melted
1 egg, slightly beaten
Preheat oven to 375º.
Almost cover the berries with water; add sugar and cook until boiling in a big heavy sauce pot. Mix the 1/2 cup sugar with 1/3 cup cornstarch and add to berries to thicken. Taste the berries and add more sugar if needed. Grease bottom of 13 x 9 x 2-inch pan, and pour in berry mixture.
For the topping, combine flour, milk, 1/2 sugar, butter, and egg. Beat with spoon until batter is smooth. Drop by spoonfuls on berry mixture, spreading evenly. (It spreads over berries while baking.) Sprinkle with sugar. Bake at 375° for 30 to 35 minutes, until topping is golden brown.
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