Showing posts with label Heirloom. Show all posts

Friday, August 24, 2018

Hot Roast Beef with Gravy - Instant Pot

An open-faced hot roast beef sandwich, made with a rump roast and served with white bread, homemade mashed potatoes and topped with gravy.

Instant Pot Hot Roast Beef

Who remembers a hot roast beef? You don't hear much about them these days, but basically, it's an open-faced roast beef sandwich, served over plain or toasted white bread, with a scoop or two of homemade mashed potatoes... and plenty of gravy. Typically a leftovers meal, I had a very specific craving for one, so I had to start from scratch and make a roast!

One of my favorite things to cook in a slow cooker are roasts, but I've really fallen in love with using my multi-cooker/pressure cooker for them. Instead of taking 3 hours on the stovetop, or even longer in a crockpot, you can have a fork tender chuck or rump roast on the table in about an hour.

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Friday, June 29, 2018

Frozen Cherry Fruit Salad

A few basic ingredients: cherry pie filling, crushed pineapple, sweetened condensed milk and Cool Whip make up the base for this old school frozen delight! From there, make it your own with easy add-ins.

Frozen Cherry Fruit Salad

I live on the Gulf Coast, and down here, the humidity is as important as the temperature. Maybe even more so! We've been under 100+ degree heat advisories here for awhile now because of that heat index. In June. Already. I pray we don't see a hurricane this year, well, ever again in my lifetime really, that knocks out power for long. Gotta have that air conditioning down here!

When the weather heats up like this, cooling foods are a steady in my house. Watermelon, cucumbers, grapes, cantaloupe, strawberries are consumed regularly around here! Of course, although they may mostly be relegated to those family gatherings more so these days, we have our icebox and freezer desserts too. This cherry salad is one of those that has been around for years.

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Monday, November 6, 2017

Creole Calas (Rice Fritters)

A near lost south Louisiana classic, calas are a flour and yeast fritter, made with cooked rice and flavored with sugar, cinnamon and nutmeg.

Creole Calas (Rice Fritters)

I've certainly mentioned this before, but we eat a lot of rice here in the Deep South, and there's almost always some leftover. We have lots of ways to use that leftover rice (just click that link to see a few) including sweet things, like rice pudding and these sweet rice fritters, called calas.

A near lost classic, Calas hold a past in the city of New Orleans, though their origins date back more likely to Africa. In the French Quarter, Cala ladies would wrap fresh, piping hot Calas in towels and carry them in a covered bowl on top of their heads, hurrying to the streets to sell them, shouting "Calas, belles calas, tout chauds!"

Photo Credit: Times Picayune

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Friday, December 20, 2013

Grape Salad

An old-fashioned heirloom fruit salad recipe, made with whole seedless grapes dressed with a sour cream and cream cheese dressing, whipped cream folded in and finished with a brown sugar and pecan topping.

Grape Salad

This is a retro fruit salad recipe from waaay back. You'll see versions of it all over the internet with very little variation in the base recipe of seedless grapes tossed in a creamy, sweet dressing, usually made with cream cheese, sour cream and sugar and finished with a brown sugar nut topping.

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Thursday, December 19, 2013

Original Old Fashioned Mud Hen Bars

A wonderful heirloom recipe dating back 100 years, this simple pecan cookie bar is topped with a brown sugar meringue layer, giving them a slightly crisp, cracked topping.

Original Old Fashioned Mud Hen Bars

You may never have heard of Mud Hen Bars before, or you may have seen them for first time in the last couple of years across the explosion of food blogs, but it's actually one of those recipes that's been around even longer than I have.

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Tuesday, November 26, 2013

Southern Candied Yams (Sweet Potatoes)

Sweet potatoes baked in a spiced, sugar syrup.

Candied Yams

We eat a lot of sweet potatoes here in the Deep South, and especially in Mississippi and Louisiana, because they are state crops for us, fresh and in abundance, especially in the fall and winter months.

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Monday, November 19, 2012

Cranberry Relish

Classic cranberry relish, made from uncooked, fresh cranberries, oranges, apples and pineapple.

Cranberry Relish

When I was growing up, there was one cranberry sauce at our house over the holidays. The familiar, cylinder-shaped, super sweet, jellied cranberry sauce, decorated with ridges molded right from the can it slurped out of.

It's one thing in common from our holiday tables past, that so many of us Southerners still connect to nostalgically, no matter where we grew up.

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Monday, November 12, 2012

Muffin Tin Spoon Rolls

A batter style yeast roll that requires no kneading and no rise time - great for everyday use.

Muffin Tin Spoon Rolls

Homemade yeast rolls are my favorite, but let's face it. They do take an investment of time.

In order for the yeast to fully develop and provide that fluffy, light roll instead of a biscuit, you need that nice, long double rise... and that takes time. It's definitely worth it, but for that reason, most of us reserve a good homemade yeast roll only for special occasions and holidays, or we buy them frozen.

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Tuesday, September 11, 2012

Classic Southern Tomato Pie

Tomato pie, using simple fresh ingredients - juicy tomatoes and fresh herbs, layered in a flaky pie crust, with sweet onion and cheese. Dress the top with the traditional mayonnaise and cheese mixture, and you've got a classic southern tomato pie.

Classic Southern Tomato Pie

Yes! It really is still summer, I swear. If you don't believe me, c'mon down to the Deep South, and I'll show you what heat and humidity are like in September along the Gulf Coast. We were at the Biloxi Seafood Festival this Saturday with the grandkids, and it was as hot as it has been all summer, though we did have a nice cold front pass through Sunday.

Temps have been down in the mid-80s with low humidity for a few days and it has been just gorgeous. Only those of us who live our lives in the South understand that is considered "nice and cool."

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Thursday, August 2, 2012

Old Fashioned Southern Tea Cakes

Old fashioned, authentic southern tea cakes are basic, simple sugar cookies in their list of ingredients - butter, sugar, flour and eggs - but they speak so much more to our history, heritage and memories.

Old Fashioned Southern Tea Cakes

Food and memories are so intertwined in southern cooking that just the mention of things like fried pies, drinking custard, picking blackberries for cobbler and preserves, or biscuit bread, can bring back a flood of memories associated with loved ones long past. If there is one single food that invokes that excitement for Southerners though, it surely must be a Southern Tea Cake.

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Monday, May 21, 2012

Mandarin Orange Fruit Salad

A simple and classic fruit salad made with mandarin oranges, pineapple chunks, marshmallows, sweetened coconut, maraschino cherries and dressed with sour cream.

Mandarin Orange Fruit Salad

This fruit salad has been around a very long time and is another one of those recipes that falls back to my old Bell's Best cookbooks. Those books and that trusty red Betty Crocker binder is literally where many of us southern gals, and often our mothers, picked up a lot of the familiar recipes you see on your favorite southern sites and food blogs today. They were certainly key cookbooks in my learning experience as a young bride in the 70s.

It's very similar to the Old Fashioned 5 Cup Salad, and, in fact, if you're a fan of the movie The Help, set in the early 1960s, this is the very salad that Sissy Spacek, aka Mrs. Walters, ate while she watched The Guiding Light during the bridge parties - though in the movie she calls this recipe ambrosia, as do some of you.

So funny the part where Skeeter walks through the room, and with her bubbly personality and big ole smile says "Hi Mrs. Walters!" who promptly responds by pointing to the television with her fork and saying only "I'm watching my story." Reminds me so much of my Mama and my Nanny Rosalie. You simply did not interrupt them during their "stories," or if you did, the house, or your hair, better be on fire. Seriously!

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Saturday, April 7, 2012

Marinated Vegetable Salad

A classic vegetable salad of corn, green beans, and peas, marinated in a sweet and sour vinegar and sugar dressing.

Marinated Vegetable Salad

From Fire 'n Ice Salad, to pickles and coleslaw, to cucumber salads and creamed cucumbers, green beans to cocktails and everything in between, I'm sure a sucker for anything sweet and sour.

I just love the combination of flavors. This marinated vegetable salad, often known as "shoepeg" salad, is no exception, and it's another one of those 70s throwbacks for me - might even be older than that to be honest, but that's my first memories of it.

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Thursday, April 5, 2012

Buttermilk Congealed Salad - Pink Jello Salad

A tangy form of congealed fruit salad, made with crushed pineapple, flavored gelatin, and your choice of either cottage cheese, buttermilk, cream cheese, salad dressing mayonnaise, sour cream, or any combination of them, with whipped topping folded in.

Pink Jello Salad

This is yet another recipe that is a throwback to my worn out, old Bell's Best cookbook of the 70s. I seem to be stuck in that era here lately don't I? Truth is, have you noticed that retro is quite in these days. Suddenly I'm feeling rather hip y'all!

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Wednesday, February 22, 2012

Old Fashioned Biscuit Bread

A quick biscuit bread, sometimes called hoecake bread, fried in bacon drippings in a screaming hot, cast iron skillet on top of the stove.

Old Fashioned Biscuit Bread

Though skillet bread has been around since pre-Colonial times, this biscuit bread was likely a staple during the Great Depression and probably most often eaten for breakfast, typically just torn from the cake, rather than cut.

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Saturday, February 18, 2012

Creole Mashed Potatoes

Creamy mashed potatoes containing the not so typical ingredients of onions and egg, here served with green beans and my Hamburger Steak with Creamy Onion Gravy.

Creole Mashed Potatoes

There is nothing remarkable about a photograph of mashed potatoes. It really just looks like a pile of mashed potatoes! What sets this recipe apart though, is the use of both onion and egg in the potatoes.

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Friday, February 10, 2012

Homemade King Ranch Casserole

A Tex-Mex favorite, this homemade from scratch version of King Ranch Casserole is made using a highly seasoned shredded chicken, and a butter roux-based cream sauce, seasoned with a medley of veggies and peppers, and layered in with cheese and corn tortillas. Yum y'all!

King Ranch Casserole

King Ranch Casserole is more Tex Mex than it is Deep South, but since I have roots in that region too, I'll claim it over here as a Mississippi favorite as well!

It's a simple layered casserole, typically made using seasoned, shredded chicken, fresh veggies, and layered with a sauce, in between corn tortillas and shredded cheese. Really, what is not to love about that?!

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Tuesday, January 31, 2012

Picnic Oven Fried Chicken

Picnic chicken, prepared similar to our classic, southern fried chicken, is lightly dusted in a highly seasoned flour then oven fried in butter and set aside to cool completely, before packing for the picnic.

Picnic Oven Fried Chicken

When you see recipes for oven fried chicken it's most often a low fat attempt to recreate deep fried chicken, often using cornflakes as a coating. This is not that.

When you see the term "picnic" fried chicken, it's generally referring to a fried chicken that has been prepped for skillet frying, but is done mostly, if not completely, in the oven. Left to cool, it's delicious at room temperature or straight from the fridge, making it the perfect picnic chicken. This is that.

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Wednesday, January 11, 2012

Southern Poppy Seed Chicken Casserole

Probably considered "the" southern chicken casserole for ages, this casserole has birthed multiple variations and remains a popular and beloved dish on the party, church supper and potluck circuits.

Southern Poppy Seed Chicken Casserole

This Southern Chicken Casserole is another one of those basic casseroles that has been around for years. Indeed, a fabulous recipe, perfectly delicious all on its own in this bare bones version, but also a great blank slate to build on, making it the foundation for many of our southern chicken casseroles.

You can vary it with a wide range of ingredients by adding in cooked white, brown or wild rice, cooked raw vegetables, or even frozen or well drained canned vegetables. For extra flavor, add in a little sauteed onion and celery. For crunch, include chopped water chestnuts, sliced almonds, or finely chopped pecans.

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Saturday, December 31, 2011

Old Fashioned New Orleans Creole Bread Pudding with Meringue

A rich, meringue topped, New Orleans style Creole bread pudding soufflé, drizzled with whiskey sauce and perfect for any special occasion, holiday or event.

Old Fashioned New Orleans Creole Bread Pudding

When most of us think of bread pudding, we think of a simple country dessert, born out of leftover bread that is tossed together with a belly warming custard. It really is like a hug y'all!

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Monday, December 19, 2011

Crockpot Candy Peanut Clusters

Crockpot Chocolate Peanut Clusters are a favorite holiday candy made from a mixture of almond bark, baking chocolate, semi-sweet chocolate chips and peanuts.

Crockpot Candy

Crockpot Candy Clusters are a popular confection at Christmastime everywhere, and usually includes pretty much the same combination of ingredients - some kind of mixture of chocolate, along with almond bark and peanuts.

I wanted to use a combination of honey roasted peanuts along with regular dry roasted peanuts this time, so I decided to pair up the almond bark coating, with a bittersweet baking chocolate, instead of the German chocolate that is often typically used.

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