Happy New Year!

Well this will wind up 2008. I can’t help but wonder if yours went by as fast as ours did. It was both good and bad. Betty had heart surgery on the 12th of December, and she is up and going strong. I finally got our new smoker finished and used it four times. It worked well and looks good. Now it is up to me to make championship Bar-B-Q again. I will be going down in Alabama the 17th of January to be certified as a K.C.B.S. judge and in Georgia the 3rd of April and finish my judging to be certified with M.B.N. I plan on entering 3 or 4 contests that are close to home. I can’t foresee being able to get enough help that can afford to be off many 5 or 6 day stretches. Most of the teams are at least 4 people. I will be getting into all phases of Bar-B-Q’ing after the first of the year. And make each of you that are interested a great Bar-B-Q’er.

I have always been told that it was bad luck not to have Black Eyed Peas and hog jowl for New Year’s Day. I have no idea where that came from but I don’t want to take a chance on it. So here is what I will do.

It’s a must for New Year’s Day to be able to ward off bad luck, bring good luck and have a happy life. You must start off the New Year with hog jowl, black eyed peas, fried cabbage and hot buttered cornbread!!!

Get some smoked hog jowl
Black eyed pea’s - frozen, canned or dry (if dry soak overnight in water)
Head of cabbage
Onion
A bunch of green onions

In a cast iron pot (or whatever) put 1 Tablespoon of hog lard (or whatever). Cut jowl into 1 inch blocks when the lard starts to smoke drop in the meat cook until most of the grease is cooked out. Then dump in the peas and cover about 1 inch. Bring to a boil and then turn down to a good simmer. Cook until soft. When they are about done, add salt to taste.

Fried cabbage

Cut cabbage to about the size of a match folder. Chop some onion. Add a Tablespoon of hog lard to your cast iron skillet. Drop onion in first, stir a couple of rounds and add cabbage. Then add about 1/2 cup water and cover with enough heat to keep it steaming for about 10 minutes. Then remove the lid, cook the water all out, being careful not to burn.

Here’s wishing YOU the best of luck throughout the coming year,

DAVE

Fruit Cake

Fruit Cake - Unbaked

1 pound graham crackers
1 Cup pecans (toasted)
8 oz. seedless raisins
8 oz. candid mixed fruit
1 pound dried figs
1/2 Cup maraschino cherries
1 pint whipping cream
1 teaspoon rum flavor
1 teaspoon vanilla extract

Make crumbs of graham crackers. I place all of the fruit, marshmallows and nuts in food processor and cut to where the cherries are about 1/4 there size, but not too fine. Now add the vanilla and rum flavor. Then fold the fruit and cracker crumbs in. Whip the cream until it stands up good then fold it together. Now fold in the whipped cream.

I take a 5X4X9 loaf pan and line with aluminum foil that is large enough to seal it. When packed, I would use the back of a tablespoon to smooth the top.

You can lay a cloth on top with some rum on it and seal and place in the fridge for 24+ hours. When I serve, I slice about 1/4 inch thick and cut that piece in half. Then place a heaping tablespoon of whipped cream on one half then place the other slice on top with a heaping teaspoon of whipped cream in the center. Dust lightly with powdered sugar and sprinkles.

Christmas Cookie Balls

Merry Christmas to You and Yours

ONLY SEVEN DAYS UNTIL CHRISTMAS !

This year has come and gone so fast. We did not put up very many lights this year because I did not have the time or help to do it. While it was nice weather, I worked on our Lil’ Red Barn Smoker because I could stand on the ground and do it by myself. I have spent the last two weeks running back and forth to the hospital and Drs offices. Betty had to be cleared by 4 or 5, then go to post op before her surgery that was last Friday. She had her aorta repaired. They went in and put in a (BOOT) ha! before she had a blowout.

She came home Monday and is up and going now. We do a little thing that is a lot of fun. We do a Twelve Days of Christmas where we each have a little something to open each day for twelve days. When I first started it, I got a clay flower pot and placed a small tree limb in it. I found a small bird and two plastic pears. At first she didn’t have the faintest idea what it was. I had to tell her that it was a partridge in a pear tree. If you could see it you would know why she didn’t. It is a lot of fun. I guess I could say that is the highlight of our gift opening. We place them in a gift bag at each side of our tree and we each pick a bag.

Last year we had 6 trees and this year only one. As I was picking out what ornaments that I was going to use, I placed the others on a table in a pile. When I backed off to look at our tree I looked at the pile. It was out of this world. So I placed a square table in the corner and raised the back corner 6 inches and clamped some Styrofoam around the edges and covered it with a Christmas tablecloth. I then piled the ornaments on it. I think it really looks good.

We have a 3 car garage that is finished as a party room. One end is in field stone with a fireplace and a band stand. Behind it is our test kitchen and pantry, and it is 10ft x 33 ft.

I have just finished making a batch of Christmas cookies. So here is the recipe:

Merry Christmas and a Happy New Year

BETTY –n- DAVE

The Country Cooks

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Cookie Balls

1- stick of real butter
1 box red velvet cake mix
1- 8 oz pack cream cheese
1/2 cup chopped nuts (I use pecans and toast them first.)
1- large egg

Have butter and cheese at room temperature and cream.

Add the egg. Mix then add nuts and mix. Now add the cake mix a little at a time. (NOTE: it will be stiff.) Place into a Zip-lock bag and refrigerate until chilled.

Preheat oven to 425 degrees Fahrenheit.

Spray baking sheet lightly with Pam. Then, with your hands now, pinch off a piece a little smaller than a golf ball and roll in your hands until round. Then roll in multi-colored sprinkles and place about 1 inch apart. Bake for 14 minutes. If you are going to ice them do it while they are HOT. If you do not want the nuts, leave them out.

It should make about 4 dozen cookies.

(Note) Better make a double batch, they will go fast!!

In Remembrance of Pearl Harbor Day

In Remembrance of Pearl Harbor Day

To me this was our worst day ever. I can remember where I was sitting when I heard that the Japanese had attacked Pearl Harbor. Our Sunday school teacher lived next to our church and came over and told our minister. At that time, I’d never dreamed that I would ever see Pearl Harbor. But I visited it many, many times as I passed through Hawaii. I say GOD BLESS all of our service people and other protectors that have given their ALL for us to be free!!!

Whatever we do, we need to protect our 2nd Amendment!!!

______

Christmas will be here! Before we know it! I suggest that anyone that wants to have a full dinner to use our Thanksgiving menu. I spent most of last week putting up (some) of our Christmas lights. I really cut back on them this year because we really do not know what to expect. Betty goes in for heart surgery on the 12th of December to repair her aorta. But we still have 3 Christmas parties planned. We always have country parties with plenty of food and country music, to not overrun others Christmas dinner plans last year we served (petros), chili and chips. This year we are going to serve lasagna, fresh cut salads, garlic bread, plain bread and sweets. What I will do is to make it and fridge the lasagna and breads. While they are heating I will cut the salad that I have already trimmed and washed. I will get all this done ahead so we will not be worn out.

Here is the lasagna recipe that I will be using:

Lasagna

1 lb box lasagna noodles
1 ½ lb. ground chuck. (Not extra lean)
1 - 20 oz. can chopped tomatoes
3 - 6 oz cans tomato paste
1 - 6 oz can tomato sauce
1 can beef broth
2 large onions chopped
4 sticks of celery chopped
2 green peppers chopped
1 lb shredded sharp cheddar
1 lb shredded Italian 6 chesses
granulated garlic (to suit yourself)
Italian seasoning (to suit yourself)
2 lb cottage cheese
1 shaker can of parmesan cheese
corn starch
black pepper (to suit yourself)

(NOTE) Some will use 1 cup chopped mushrooms, but I don’t. But if you do, sauté them by themselves so you can pour off the juice.

You can make your sauce the day before. I start by sautéing the celery and peppers first (Don’t brown ) just tender. When they start to get soft, add the onions. When the onions are clear, set aside.

Now the meat. Add a little vegetable oil and 1/2 teaspoon salt and 1/4 teaspoon black pepper to start so it won’t stick, because if it does it will be bitter and hard. SLOW cook to where they turn gray. Do not make them brown. Pour off all the grease that you can. If it still has a lot run hot water over it and drain.

LOW AND SLOW

In a deep skillet add the meat, onions, celery, peppers, mushies if you use, tomatoes, tomato sauce, and tomato paste.

Add the Italian seasoning. It will take a bunch BUT don’t get in a hurry. Maybe 2 Tablespoons. Now add the salt and pepper. Let it simmer for 30 minutes, then taste, add seasoning simmer 30 minutes. Take a look. You don’t want it dry and coarse. Add beef broth if needed and use corn starch so it will cover a spoon real good. That’s all there is to it.

In a deep pot, bring water to a rolling boil. Add 1 teaspoon salt and 2 tablespoons vegetable oil. Drop noodles in one at a time and cook like it says. When done run cold water over them and separate.

Mix sharp cheddar and Italian 6 cheeses together real well.

In a 9x13x2 baking dish, in the bottom, lay a layer of noodles. Then a layer of meat sauce, 6 cheese, sharp cheddar and cottage cheese, noodles again, meat sauce, 6 cheese, cheddar cheese, cottage cheese. Do this until U run out of room. On top put 6 cheese and sharp cheddar. Place in oven at 350 degrees Fahrenheit until the cheese starts to bubble!! Again don’t brown it.

Serve HOT!!

Have Hot sauce and parmesan grated cheese as a condiment. BUT!! Garlic bread and a green salad is a must!!!

Sour Cream Chocolate Cake

Sour Cream Chocolate Cake

This one is not old fashion but you need to try it.

What you’ll need:

1 box devil food cake mix
1 cup sour cream
1/2 cup buttermilk
1/2 cup water
1/3 cup vegetable oil
3 large eggs
2 cans milk chocolate frosting
1/2 cup sour cream
a 9 x 11 x 2 cake pan

Preheat oven to 350 degrees. Spray cake pan lightly and dust with flour.

Mix eggs, buttermilk and oil. Add cake mix and mix well then add 1 cup sour cream and mix for at least 1 minute. Add some water if needed.

Pour into your pan and level by tilting and shaking and bake. Check after 25 minutes and when you tap on top it should spring back (DON’T OVER BAKE) I leave mine in the pan and let it cool then ice heavy with light and fluffy chocolate icing.

Take two cans of milk chocolate frosting and 1/2 cup sour cream. Mix together until light and fluffy.

Apple pie

Apple pie

Always use fresh apples when you can.

2 Cups apples
1/2 Tbsp cinnamon
1 stick real butter
3/4 cups All Purpose flour
2/3 cups sugar

Pre-heat oven to 400 degrees. Place crust in a 9 in pie pan. Mix 1/2 of the sugar and cinnamon. Lay flat the sliced apples in the crust. Sprinkle with the sugar and cinnamon. Mix the other 1/2 sugar and the flour, then add butter and cut in and sprinkle on the apples.

Bake at 400 for about 40 minutes. It should be light brown. Serve hot or cold.

I would reheat and serve with a slice of cheese, real whipped cream, cool whip, or ice cream.

Pumpkin Pie

Pumpkin Pie

What you need:

1- 9in. pie shell in a 9 in. pie plate
You can make your own but I now take the easy way out and get them at the grocery.
Preheat the oven to 400 degrees F. I take the top rack out, and put pie on middle shelf.

1 and 1/3 cup canned dry packed pumpkin
1 and 1/2 cup milk (I use skim)
3 Large Eggs
1 cup of sugar or Splenda, I use it because I am diabetic
1/2 tsp salt
1 and 1/4 tsp cinnamon (level)
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves

Dump everything in a bowl and mix with a wire whip. Next pour into your shell and put into oven. Bake for 35 minutes. Check if the crust is getting brown. Make hole in a piece of aluminum foil so it will cover about 1 and 1/2 inches on the outside, and lay on pie.

Now if you are lucky enough to have a pie shield, now is the time to use it because a burned crust will ruin the best pie. Finish baking for about 20 minutes, check the center. It should be firm.

Yeast Rolls

Yeast Rolls

FOR 4 dz. (For 2 dz.)

1 oz Quick active dry yeast (1/2 oz)

1/4 cup melted butter (1 Tbsp & 2 tsp)

3/4 cup sugar (5 Tbsp & 2 tsp)

1 1/2 cup warm water (110) (3/4 cup)

1 tsp salt (1/2 tsp)

6 1/4 cup plain flour (3 cup + 1 Tbsp & 2 tsp)


I use a kitchen aid artisan with a dough hook. I run hot water in bowl to warm. Then I add 1/2 of water to yeast and mix let sit until foamy.

Mix the butter, sugar, salt, and the rest of your water then add yeast and about 1/2 of the flour. When it is mixed well, start adding the rest of the flour a little at a time until all is used then mix until it pulls away from the bowl. Remove hook and spray lightly with vegetable oil.

Cover with towel and let rise until it doubles in size. Then knock down and place in the fridge until cool. I roll it out to about 1/2 inch thick and cut with a 2 inch biscuit cutter and roll them into a ball and put on a cooking sheet about 1 inch apart. I do this so they will all be the same size. Brush with melted butter. Cover and let rise to double the size. Then place into a 360 degree Fahrenheit pre-heated oven until golden brown. I then brush again with butter.

Cole Slaw

Easy Cole Slaw

Grind whatever amount you want of green cabbage and a little amount of carrot that you want. Get a bottle of Kraft Slaw Dressing. Add the amount you want .Add a little black pepper. But do not salt it because it will drain the water out of it and make a mess! Salt it on your plate.

Cream style frozen corn

For many years, I would freeze my own corn, but I have out grown that. I now use the frozen kind that comes in a package that looks like an ear of corn.

I even cheat more and use the microwave because it is so easy and quick.

Using a baking dish I slit the package and pull off the wrapper and place it in the microwave just long enough to thaw good and add real butter and pepper.

Cook for 3 min and stir, and do it again then do it again. Now taste and see if you need any salt. You can wait until ready to serve and heat again.

Turkey Gravy

It is a must that you have mashed taters with this gravy.

I take the neck, liver, gizzard and heart. Add a little salt and pepper and plenty of water to make broth. Bring to a boil and cut back to a simmer. When tender remove the meat and let it cool. When the broth is cool enough, put into a ziplock bag and place in the fridge with the zipper side up.

When cool enough for the fat to set up, cut the bottom corner of ziplock off and it will drain out. The sides will suck in and trap all the fat.

I bake the turkey in double heavy duty aluminum foil so I can save all of the drippings. I add this to a skillet. If you want more gravy add some broth. Then make a slurry out of corn starch and cool broth.

Bring to a boil and add a little of the slurry stirring all the time.

It must boil to see how thick it will be. You don’t want it to be very thick. Keep doing this till you are satisfied, so it will coat the back of a spoon. Taste, salt and pepper to suit you.

Then pick all the meat off the neck take it and the liver, gizzard, and heart, chop very fine and add to part of your gravy to make giblet gravy.

Old Timey Cornbread Dressing

Cornbread Dressing from Way Back

You can make it a day ahead!

What You’ll Need:

1 - 8 in. pone of cornbread
3 stale biscuits (I would not use canned biscuits. They won’t crumble well)
(The following are optional. You do not have to have them)
2 cups medium chopped onions
3 cups medium chopped celery
1 cup medium chopped bell peppers
1 tablespoon sage
2 teaspoon black pepper
2 cups chicken broth
4 tablespoons butter

1) Heat broth to about 300 degrees.
2) Crumble cornbread and biscuits in a mixing bowl, add sage and pepper.
3) Add your butter to your pan with heat on med-high then add your veggies and start to stir (don’t let it brown). If you need to add a little water and cook till they are soft don’t leave much water in them. Pour into bread mix and mix well then add the hot broth a little at a time (you don’t won’t it sloppy or dry. I can’t tell you how much to use because it depends on how dry your bread mix is.)
4) Let it sit about 10 minutes to see if you need to add any more broth.
5) Then place in an ovenware dish. (Note: it is ready to eat now.)

6) Take one egg and a little water, mix. Brush over the top, put it in a 350 oven and watch till it browns. You can check the temp. If it is 300 turn on your broiler and brown. Watch it, do not burn!

Country Baked Ham

Country Baked Ham (approx. 12lbs)
I now use what they call a smoked ham. It is precooked and that makes it quick and easy, and you can do it days before. You can warm it up that morning, or serve cold. Ha! That’s the GOOD part.

What you’ll need:

1 smoked ham, you know what size you want.
1/2 cup of real molasses (I use muddy pond brand & most Kroger stores have it)
4 heaping tablespoons of prepared mustard
1 heaping tablespoon of black pepper
1 heaping teaspoon of garlic powder
1 teaspoon (level) ground cloves

1) Mix it all together in a soup bowl.
2) Pre-heat oven to 350 degrees Fahrenheit
3) Lay it down with round side up and cut about 1/4 inch deep on an angle about 1 ½ inches apart in 2 directions to make a diamond. Now rub the spices in good. Be sure that it is in all of the cracks. I now make a cross out of heavy duty aluminum foil and seal GOOD with both pieces of foil. Put it on a cookie sheet and into the oven for 30 minutes then roll it over a couple of times. Put it back in for 30 minutes. Turn your oven off and the broiler on. Then unwrap the top 1/2 and save that juice. I will place 7 slices of pineapple, 3 on top & 2 on each side, and use toothpicks. Add 1 big red cherry in the center of each. Place under the broiler and WATCH CLOSELY as soon as it starts to brown get it out!!! Let it sit for at least 15 minutes before you slice.

Thin slices of ham are much better than thick ones!!

An Incredibly Easy Wintertime Comfort Food

Well here it is October already. I wonder if your year has passed as quick as mine has. It seems like only yesterday that we were taking down our Christmas lights and now it is about time to start putting them back up. We have about 40,000. It takes me a while to do it. Betty won’t let me get on top of the house or on our Gazebo, which I make into a crown. Next to it is our martin gourds that are on a 20 ft. pole that will let down to clean. I remove the cross arms with the gourds and add a 12 ft pole with a 8 ft. lighted star mounted to it. It takes 4 good men to stand it up. I try to have it all set and ready by Thanksgiving. Enough of that.

Here in East Tennessee it dropped down to the low 40s. That makes me think of comfort food. This is one that we had when I was a child. You can let each person make there own, with a little help. Maybe I should have started with a chili recipe! We will do that the next time and call it, "The rest of the story."

Try this. You will ALL like it.


CHILI and CHIPS

It started out with fried cornbread way back yonder. It was known as a chili stack.

Then in 1982 at the World's Fair here in Knoxville, Tennessee, they started using Fritos corn chips and called it Petros. Now we just call it Chili and Chips.

What you'll need:

Chili that is boiling hot
Corn chips, whatever kind you like
Shredded cheese
Chopped Bell peppers (any color)
Chopped onions (purple)
Chopped onions (green)
Chopped tomatoes
Chopped celery
Sour cream

Put the chips in your bowl.
Add cheese, and then pour your boiling chili over it and it will melt.
Then add what ever veggies you want. Top it off with a heaping tablespoon of sour cream.

Fried Green 'Maters & How to can them!

This one goes so far back that I can’t even tell you when it started and I’m 79. My grandma said that her grandma did it this way. That is back to the Civil War days.

You will need

Pan hot grease (I would use lard but you can use shortening)
I would use a cast iron skillet (you use whatever you have )

Green tomatoes, sliced about 3/8 in thick (they can be turning pink)
1 part whole egg, ½ part water, mixed
salt –n- pepper
½ cup Self Rising flour
1 cup corn meal mix

1) Heat grease until when you drop a bit of ‘mater in it sizzles.

2) Salt-n-pepper the ‘maters, then roll in flour. Now dip in egg wash, then into the corn meal, and into the hot grease. Fry very quick, till a golden brown.

3) Remove and place on a paper towel to blot off any grease. Then lightly salt.

Here is another goodie

Canning Green Tomatoes to Fry

1) Have jars clean with new tops

2) In a sauce pan, add water by the cup and add ½ teaspoon salt for each cup of water. Bring to a boil

3) Take green tomatoes, slice them 3/8 in thick and drop in boiling water till they start to turn grey. Remove and place in the jars.

4) Then pour full of the boiling salt water. Now seal. They will be good in the winter.

Corn Pone

Let’s make some cornbread!

Ingredients

You will need a 6”cast iron skillet
1 cup white corn meal mix
½ cup Buttermilk
1 tbsp Vegetable oil
2 heaping tbsp of Self Rising flour
¼ cup water

1) Pre-heat oven to 450 degrees Fahrenheit. Spray your skillet with PAM.

2) Then mix white corn meal mix, vegetable oil, flour, buttermilk, and water. You may need to add a little more liquid.

3) You want it to pour out of your mixing bowl in to your skillet and level it up by shaking it.

4) Put it in your oven. I won’t say how long because each oven is different, but start checking after 20 minutes. Cook until it is good and brown. Then put a plate on top and flip it over.

Serve it with the bottom up. It looks better. It is a must to have PLENTY of butter!!!

Vegetable Soup

1 or 2 ham hocks
1 quart of tomatoes (fresh chopped)
1 cup of cooked white beans
½ cup diced celery
1 med. onion
1 ½ cups chopped cabbage
2 cups diced potatoes
3 med. carrots, diced
2 ears of corn, cut off
salt and pepper


1) Cover ham hocks with water and boil for about 1 hour.

2) Add onions, potatoes, corn, tomatoes, celery, cabbage and carrots. Cook until tender, then add cooked beans, salt, and pepper to taste.

Dave’s Mandated Side Item: “Now a pone of cornbread and a gob of real butter is a must.” So we will add a recipe for it.

Intro

Hello friends and neighbors!

Welcome to my new blog for Foods of the Southland! You'll be delighted to know that this improvement will help you all by allowing you to send the newsletter, our updates and recipes, and everything else we intend to post (even videos!) without the possibility of them deleting it as spam! You can just send them the link to this blog! After all, you know I don't cook with SPAM!

As a matter of fact, to start out this new adventure and in the next few days, I'm going to post a recipe that none of you have EVER seen before!! So stay tuned!!

The best is yet to come!!

But first -- I must introduce myself -- So I wrote a little something for all of you:

I am David (Dave) Franks, Author, Pit Master and Flunky!!!

This is my first time at bloggin’. For all of you that have been getting our newsletter, a lot of this will be sour grapes. But the new ones might get something out of it. I was born in Whitehaven, Tennessee. That is now part of Memphis. I went to Whitehaven School; the grammar and high schools were all together. My Grandmother was the first teacher hired there. My Grandfather was the first doctor there, and my great uncle was the first dentist. I started cooking (helping) when I was 4 or 5. The biggest thing that I did was bring in the wood, keep the fire going, and the stirring. We raised, canned, dried and cured a lot of meat by using sugar, salt, red pepper, black pepper and smoking. We would sit around the fire and listen to the battery radio and shell corn to take to the grist mill the next day on the back of our mule to make meal. We would take butter and eggs to the country store and they would credit us for them. Then, when we needed some things, they would debit our account.

When I was growing up, there were only three Bar-B-Q joints in the Memphis area that I can remember. The one in Memphis is where I got my eating sauce recipe from, the one down at Bullfrog Corner, Mississippi is where my basting sauce recipe came from. I learned how to Bar-B-Q at J.C. Harbin's while working for him because he was our sponsor for the Doc Hollom River race. We would swim 5 or 10 miles down the Mississippi river. As most of you know, I have a cookbook out, Foods of the Southland, with over 250 good Southern recipes.

We are putting our Lil' Red Barn Bar-B-Q sauce on the market real soon. We plan on getting into competitive Bar-B-Q’ing next year. I am building a new pair of smokers that are trailer mounted and enclosed in a Lil' Red Barn.

If anyone would like a good old southern recipe, just let me know. If I don’t have it, I can get them. Something that I forgot to mention was that I now live in Maynardville, Tennessee. Just in case someone does not know where that is, well it is about 12 miles northeast of Knoxville, TN. The University of Tennessee, Oak Ridge, and Gatlinburg are all within a stones throw of our house. Maynardville is located in Union County, and was the home of Roy Acuff, Carl Smith, and my wife, Betty, and me! Ha!

I try to do a lot of cookouts (just for fun, not for hire). And being that the gardens and a lot of fresh veggies are plentiful, let’s talk about cooking them. Let’s start with fried green matoes. (You will be getting some Hillbilly now and then). We may not talk good, but we sho’ do eat good.