Cold Weather Foods.
db6040
6 years ago
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6 years agoRelated Discussions
What's for dinner Friday?
Comments (17)Azzalea, we're supposed to get down into the 30's tonight and high 20's tomorrow night. High today 57! Vegetable beef soup is always my favorite thing on cold nights like these. I'm sure your neighbor is very appreciative. Phyllis, my grandmother used to make creamed eggs for breakfast sometimes. She wasn't a great cook, but she always made a fine breakfast. Clubm, no Costco here, but we do have Sam's. I'll have to look next time we're in there. Marilyn, how I wish we had a good BBQ place around here. All we have is Sonny's (to my knowledge) and it's not all that great. Stacey, I just buy a 1 lb. bag of beans and soak them overnight. I cooked 7 slices of bacon and drained them on paper towel. Added about 2 Tbsp. of the bacon grease to the beans and later added the chopped, cooked bacon. A little salt and pepper and cook for about 2 hours on low heat. You can use salt pork, too, but this way I can control the fat a little. I've been baking my bacon and I'll never fry it again. Just preheat the oven to 375, line a cookie sheet with sides with foil or parchment, lay the bacon on without the pieces touching and bake 15-20 minutes. Mine is usually done in 18. Don't cook too long or it gets hard as a rock :-) There is no splattering and very little mess to clean up. Plus you can do a whole lot at one time. The dumpling recipe is on the Bisquick box and since my beans were soupy I just plopped them in with them. Usually I cooked them in boiling water and put them in the bowl and pour beans over the top....See MoreWhat's for dinner 11/11?
Comments (16)Thursday is Emi's night to cook at our house! She made chicken breasts, which she covered with cream of chicken soup and baked, along with baked potatoes and peas! It was delicious. That girl is going to be able to feed herself well, once she is grown and on her own. Funny how different kids are. Oldest daughter didn't really learn to cook until she was in her mid 20's. She just took no interest in it. Son basically taught himself to cook during his pre-teen and teen years. He likes good food and enjoys preparing it. Emi didn't know how to cook when I married her dad two and a half years ago, but is becoming a really good cook with help from her step-mom :-)...See MoreSnow Food
Comments (23)It’s in the 20’s outside with single digit wind chills and our first major snow is due tomorrow morning. Only a couple of inches are expected, but that’s enough to make it pretty outside. I want to make a slow cooked roast with browned potatoes and carrots, but will have make a store run first. Drats!!! ETA: All these menu’s are the perfect cozy food and sound really yummy....See MoreCajun butter beans and bean music
Comments (54)Don't take it too literally. Of course I mean that it is "wrong" in a tongue in cheek manner, of course. To me, it IS the worst thing to do to a pan of real cornbread to make it sweet. . It may not be to others. Once you have added sugar to the cornbread, you no longer have a. cornbread that goes with the meal. How do you eat cornbread and beans? You cut open that piece of cornbread and pour a ladle full of beans over it. I grew up on cornbread and beans. It was our mainstay meal. My mom used to make deviled eggs to serve with it. That is not a regional preference, just what mom liked. I keep cornbread around and chunk off a piece and warm it in a skillet. Then I use the still warm skillet and pour in some beans to heat up. A bit of Tabasco or hot vinegar over the top and it is a little bit of heaven that I never tire of. Some of those mills scattered down I95 through the Carolinas make some wonderful cornmeal. It was sold in the Publix, of all places, but the last time I was in Florida at a Publix I could not find it. Good meal does make a difference. If I can't find one of the ones out of the Carolinas from the small mills, I will go for Indian Head. White and yellow are not that much different in taste but I prefer yellow. They are both good. A good skillet of southern cornbread is a basic cooking skill. I put southern cornbread in to two categories. One is the cornbread that came to be favored by those who inherited the traditions from the mountains and inland and the other is the low country cornbread of the coastal regions. There are a couple of variations of each of them, but the main difference is that the inland folks began to use some flour and made a higher and richer cornbread. Some ever use sugar! Those low country folks around the coastal areas made a thinner cornbread with all cornmeal, less leavening and they used buttermilk. Sometimes I will use a bit of molasses and some whole wheat flour in a cornbread that is going to be had with a beef stew and vegetables in the winter. But that is not my go to cornbread. I understand that this is going to be something different from my "real" cornbread. Just once in a while when the weather turns colder and we begin to gravitate towards root vegetables, winter squash and the like, a small bit of rich sweetness can be welcome. If it is BBQ or beans or gumbo or any of that nature, there is nothing like a warm and crusty piece of low country cornbread. I don't use bacon grease like my mom did. I don't buy bacon but once in a long long while....See Moredb6040
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