Original Recipe by Paul Elliott
Ingredients
1 small yellow onion, chopped
1 cup finely chopped tender baby collards with stems removed
1 hot link, finely chopped
1 tablespoon olive oil
6 eggs
⅔ cup grated cheddar
1 tablespoon oregano
1 teaspoon cumin
½ teaspoon salt substitute
1 tablespoon Frank’s Red Hot Sauce—Chile ’n Lime®
Preparation
· Sauté onions, collards, and hot links in olive oil in a heavy skillet.
· Whisk the other ingredients together—the eggs, cheese, and spices—in a mixing bowl
· Pour all the ingredients into the skillet; cook and stir, as you would scramble eggs.
Use to fill crepes or tortillas.
This recipe was featured in The Ruston Daily Leader. Paul's story is in a separate blog entry.
Wednesday, August 23, 2006
The Way Men Cook Breakfast
Hot Link Collard Eggs
The Way Men Cook Breakfast
By Rindy Swafford. Ruston Daily Leader
Who knew collards could be eaten for breakfast?
Ruston resident Paul Elliott found this fact out after a truckload of them landed in his lap.
Mary Cheatham’s sister had some collard in her garden, and it turned out to be a pickup truck full,” Elliott said. “So we had all these collards and had them in these big black garbage bags.”
His friend Mary Cheatham then wondered what they would do with all the collards.
The answer, for Elliott, was simple.
“We’re going to wash them and freeze them,” Elliott said. “So we had enough collards to do a lot of experimenting. And this recipe was part of that.”
He manufactured his recipe for hot link collard eggs out of things he enjoys – hotlinks, collards, and eggs. Also, in his two and a half years of living in Louisiana, this Texas native learned to season his recipe.
“Living in Louisiana, I’ve learned to enjoy well seasoned foods, so I added some of those and worked with the recipe until it suited my spicemouth,” Elliott said.
Elliott and Cheatham soon decided to add this recipe to the May 2006 release of their cookbook entitled The Collard Patch.
“We picked a lot of other areas that people have not thought of to use collards,” Elliott said. “People don’t usually think of collards in desserts; we’ve done it all and got some delicious recipes in the process.”
Elliott”s hot link, collard, and egg mix can be used to fill crepes or even soft tortillas. The size of the wrap or crepe depends on “how big a breakfast you want.”
Elliott’s cookbook not only contains information about how to create his recipes, but also it contains nutrition facts about the ingredients.
“In the process (of making the book) we put in some information on collard nutrition, how to grow collards, how to control pests and the series of stories from my youth that we titled “Growing up in Collard Country,” Elliott said.
This series contains stories about “people who didn’t know how to farm but moved out to a farm and boy did we get laughed at by the serious farmers” – Elliott’s family.
Elliott said the nutritional facts were included alongside some the recipes to let people know how healthy collards are.
“Well, we did it on some of them; on others you probably shouldn’t even ask because it’s in and effort to point out that collards can be very healthy, very tasty, and have many different ways they can be used,” Elliott said. “So if you think you don’t like collards, you haven’t tasted our collards; that’s the difference.”Elliott and Cheatham’s The Collard Patch can be found at Potluck Gifts and online at www.collardlovers.com
The above story is quoted from The Ruston Daily Leader. Paul's recipe for
Hot Link Collard Eggs appears in a separate blog entry.
The Way Men Cook Breakfast
By Rindy Swafford. Ruston Daily Leader
Who knew collards could be eaten for breakfast?
Ruston resident Paul Elliott found this fact out after a truckload of them landed in his lap.
Mary Cheatham’s sister had some collard in her garden, and it turned out to be a pickup truck full,” Elliott said. “So we had all these collards and had them in these big black garbage bags.”
His friend Mary Cheatham then wondered what they would do with all the collards.
The answer, for Elliott, was simple.
“We’re going to wash them and freeze them,” Elliott said. “So we had enough collards to do a lot of experimenting. And this recipe was part of that.”
He manufactured his recipe for hot link collard eggs out of things he enjoys – hotlinks, collards, and eggs. Also, in his two and a half years of living in Louisiana, this Texas native learned to season his recipe.
“Living in Louisiana, I’ve learned to enjoy well seasoned foods, so I added some of those and worked with the recipe until it suited my spicemouth,” Elliott said.
Elliott and Cheatham soon decided to add this recipe to the May 2006 release of their cookbook entitled The Collard Patch.
“We picked a lot of other areas that people have not thought of to use collards,” Elliott said. “People don’t usually think of collards in desserts; we’ve done it all and got some delicious recipes in the process.”
Elliott”s hot link, collard, and egg mix can be used to fill crepes or even soft tortillas. The size of the wrap or crepe depends on “how big a breakfast you want.”
Elliott’s cookbook not only contains information about how to create his recipes, but also it contains nutrition facts about the ingredients.
“In the process (of making the book) we put in some information on collard nutrition, how to grow collards, how to control pests and the series of stories from my youth that we titled “Growing up in Collard Country,” Elliott said.
This series contains stories about “people who didn’t know how to farm but moved out to a farm and boy did we get laughed at by the serious farmers” – Elliott’s family.
Elliott said the nutritional facts were included alongside some the recipes to let people know how healthy collards are.
“Well, we did it on some of them; on others you probably shouldn’t even ask because it’s in and effort to point out that collards can be very healthy, very tasty, and have many different ways they can be used,” Elliott said. “So if you think you don’t like collards, you haven’t tasted our collards; that’s the difference.”Elliott and Cheatham’s The Collard Patch can be found at Potluck Gifts and online at www.collardlovers.com
The above story is quoted from The Ruston Daily Leader. Paul's recipe for
Hot Link Collard Eggs appears in a separate blog entry.
Sunday, August 13, 2006
Recipe: Creamed Taco
1 pound ground beef, browned and drained
2 cans Ranch Style® beans (original seasoned ones)
1 can chili without beans
1 can Ro*Tel® tomatoes
1 can diced tomatoes
½ pound regular Velveeta® cheese product, cubed
½ pound Mexican Velveeta® cheese product, cubed
½ pint whipping cream
1 large bag regular Fritos® corn chips
Place the meat in the bottom of a four-quart pan or crockery cooker. Dump all the other ingredients (except the chips, of course) on top. Cook at very low heat until the cheese melts.
(The story about the above recipe is in a separate blog entry.)
Get This Amazing Collard Story Cookbook, The Collard Patch, Now!
Get This Amazing Southern Cookbook, Flavored with Love, Now!
2 cans Ranch Style® beans (original seasoned ones)
1 can chili without beans
1 can Ro*Tel® tomatoes
1 can diced tomatoes
½ pound regular Velveeta® cheese product, cubed
½ pound Mexican Velveeta® cheese product, cubed
½ pint whipping cream
1 large bag regular Fritos® corn chips
Place the meat in the bottom of a four-quart pan or crockery cooker. Dump all the other ingredients (except the chips, of course) on top. Cook at very low heat until the cheese melts.
(The story about the above recipe is in a separate blog entry.)
Get This Amazing Collard Story Cookbook, The Collard Patch, Now!
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Mary Vaughn’s Creamed Taco: Adding a little spice to a Texas favorite
The Ruston Daily Leader featured Mary Lou Cheatham, author of Flavored with Love,as guest chef in “North Louisiana Cuisine” in the Lifestyles section Sunday, August 13, 2006. Creamed Taco, a recipe from Flavored with Love, was the featured recipe.
Though Mary Lou Cheatham has had a passion for cooking all of her life, it was only four years ago that she decided to put her own recipes and those of her family along with life stories into a cookbook called Flavored with Love, which can be purchased at Potluck Gifts in Ruston.
“About four years ago I was at my family reunion, and there was so much good food and I decided I wanted to collect those recipes,” Cheatham, a resident of Ruston for 30 years, said. “In the meantime everybody was just telling these wonderful stories, all the stories about my family -- funny stories and sad stories. I decided maybe I could put these together, and I came up with the idea of making a story cookbook.”
Family members and friends gave recipes and real-life stories to go along with them. After Hurricane Katrina, her readers expressed a desire for more south Louisiana recipes and stories, so she obliged them with a third edition, which was released in February of this year.
“I did the third edition because so many people were asking me about recipes from south Louisiana, so I added recipes about south Louisiana and some things from south Louisiana heritage.”
According to the book, “The Southern cooking in a down-home Louisiana and Mississippi style ranges from foolproof sugar cookies to make with children at Christmas to authentic Italian lasagna to simple desserts like the three-step fresh fruit salad.
Today’s “Mary V’s Creamed Taco” recipe comes straight from Texas with a little added Louisiana spice.
“My cousin (Mary Vaughn) gave me that one, and she has lived in Texas,” Cheatham said. “So this recipe has a Texas and south Louisiana influence.”
Though the recipe in the book calls for ground beef to be added to the tomatoes, beans, chili, Cheatham said she prefers to use crawfish tails to add a unique Louisiana influence.
With football games and other outdoor activities to go to, she also said this quick and easy recipe would be perfect for the upcoming tailgating season.
“This recipe would be excellent for tailgaiting because it’s easy to make in the crockpot, and it just has to stay warm,” Cheatham said. “People can serve it in a bowl and pour over Fritos and add jalapenos if they want to.”
Cheatham said its creamy texture also makes it the perfect comfort food.
“It’s a creamy comfort food but with spice,” she said. “And it’s very, very easy to make.”
Cheatham recommends serving this soul food dish with guacamole dip.
Cheatham’s recipe book contains more than 300 recipes for down-home dishes and nostalgia thrown in with stories from friends and family members.
As the book says, with those recipes you can imagine serving an authentic Louisiana meal that you prepared without difficulty filling your house with the distinctive odors of Creole and Cajun food.
Cheatham’s book is filled with recipes from southern Mississippi and Louisiana.
How’s that for a little Southern pride?
(The recipe is in a separate blog entry.)
To read more about Flavored with Love, visit www.FWLCookook.com and www.FlavoredwithLove.com
Get This Amazing Collard Story Cookbook, The Collard Patch, Now!
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Though Mary Lou Cheatham has had a passion for cooking all of her life, it was only four years ago that she decided to put her own recipes and those of her family along with life stories into a cookbook called Flavored with Love, which can be purchased at Potluck Gifts in Ruston.
“About four years ago I was at my family reunion, and there was so much good food and I decided I wanted to collect those recipes,” Cheatham, a resident of Ruston for 30 years, said. “In the meantime everybody was just telling these wonderful stories, all the stories about my family -- funny stories and sad stories. I decided maybe I could put these together, and I came up with the idea of making a story cookbook.”
Family members and friends gave recipes and real-life stories to go along with them. After Hurricane Katrina, her readers expressed a desire for more south Louisiana recipes and stories, so she obliged them with a third edition, which was released in February of this year.
“I did the third edition because so many people were asking me about recipes from south Louisiana, so I added recipes about south Louisiana and some things from south Louisiana heritage.”
According to the book, “The Southern cooking in a down-home Louisiana and Mississippi style ranges from foolproof sugar cookies to make with children at Christmas to authentic Italian lasagna to simple desserts like the three-step fresh fruit salad.
Today’s “Mary V’s Creamed Taco” recipe comes straight from Texas with a little added Louisiana spice.
“My cousin (Mary Vaughn) gave me that one, and she has lived in Texas,” Cheatham said. “So this recipe has a Texas and south Louisiana influence.”
Though the recipe in the book calls for ground beef to be added to the tomatoes, beans, chili, Cheatham said she prefers to use crawfish tails to add a unique Louisiana influence.
With football games and other outdoor activities to go to, she also said this quick and easy recipe would be perfect for the upcoming tailgating season.
“This recipe would be excellent for tailgaiting because it’s easy to make in the crockpot, and it just has to stay warm,” Cheatham said. “People can serve it in a bowl and pour over Fritos and add jalapenos if they want to.”
Cheatham said its creamy texture also makes it the perfect comfort food.
“It’s a creamy comfort food but with spice,” she said. “And it’s very, very easy to make.”
Cheatham recommends serving this soul food dish with guacamole dip.
Cheatham’s recipe book contains more than 300 recipes for down-home dishes and nostalgia thrown in with stories from friends and family members.
As the book says, with those recipes you can imagine serving an authentic Louisiana meal that you prepared without difficulty filling your house with the distinctive odors of Creole and Cajun food.
Cheatham’s book is filled with recipes from southern Mississippi and Louisiana.
How’s that for a little Southern pride?
(The recipe is in a separate blog entry.)
To read more about Flavored with Love, visit www.FWLCookook.com and www.FlavoredwithLove.com
Get This Amazing Collard Story Cookbook, The Collard Patch, Now!
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Saturday, August 12, 2006
Pineapple Upside Down Gouda Cake
The Mars Cheese Castle website has some wonderful recipes, along with pictures and descriptions of different types of cheese. Mars Cheese Castle is located at Kenosha, Wisconsin.
http://www.marscheese.com/
Pineapple Upside Down Gouda Cake
Ingredients Lbs. / Ozs. Method
TOPPING:
Unsalted butter, melted 4 oz.
Brown sugar, firmly packed 7 oz.
Canned pineapple juice 2 oz.
Combine.
Canned pineapple slices, for garnish
CAKE:
Unsalted butter 4 oz.
Sugar 12 oz.
Cream together at 3rd speed of 3-speed mixer until smooth.
Eggs 6-1/2 oz.
Add.
Mix at 2nd speed until well blended.
Flour 12 oz.Baking powder 2 oz.Salt 2 oz.
Sift together; add.
Mix at 1st speed just until incorporated.
Canned pineapple juice 4 oz.
Gouda cheese, shredded 8 oz.
Stir into batter.
Heavy whipped cream, for garnish
Instructions:
Pour pineapple into two parchment-lined 8-by-2-in. round pans.
Arrange pineapple slices over topping; pour batter into pan.
Bake at 375_F for 30-35 minutes.
Cool 10 minutes; invert and remove pan and paper.
Garnish with heavy whipped cream if desired.
Yields two 8-in. cakes.
The above recipe is quoted from the Mars Cheese website.
http://www.marscheese.com/
Pineapple Upside Down Gouda Cake
Ingredients Lbs. / Ozs. Method
TOPPING:
Unsalted butter, melted 4 oz.
Brown sugar, firmly packed 7 oz.
Canned pineapple juice 2 oz.
Combine.
Canned pineapple slices, for garnish
CAKE:
Unsalted butter 4 oz.
Sugar 12 oz.
Cream together at 3rd speed of 3-speed mixer until smooth.
Eggs 6-1/2 oz.
Add.
Mix at 2nd speed until well blended.
Flour 12 oz.Baking powder 2 oz.Salt 2 oz.
Sift together; add.
Mix at 1st speed just until incorporated.
Canned pineapple juice 4 oz.
Gouda cheese, shredded 8 oz.
Stir into batter.
Heavy whipped cream, for garnish
Instructions:
Pour pineapple into two parchment-lined 8-by-2-in. round pans.
Arrange pineapple slices over topping; pour batter into pan.
Bake at 375_F for 30-35 minutes.
Cool 10 minutes; invert and remove pan and paper.
Garnish with heavy whipped cream if desired.
Yields two 8-in. cakes.
The above recipe is quoted from the Mars Cheese website.
Friday, August 11, 2006
Quick Ways to Prepare Collard Greens
Drizzle cooked collard greens with olive oil and lemon juice.
Serve steamed collard greens with black-eyed peas and brown rice for a Southern inspired meal.
Use lightly steamed, cooled and chopped collard greens as a filling in your sushi vegetable rolls.
Healthy sauté collard greens with tofu, garlic and crushed chili peppers for a meal that will definitely add spice to your life.
Quoted from http://www.whfoods.org
Check this site for more information about collards.
Serve steamed collard greens with black-eyed peas and brown rice for a Southern inspired meal.
Use lightly steamed, cooled and chopped collard greens as a filling in your sushi vegetable rolls.
Healthy sauté collard greens with tofu, garlic and crushed chili peppers for a meal that will definitely add spice to your life.
Quoted from http://www.whfoods.org
Check this site for more information about collards.
Saturday, August 05, 2006
Sauteed Collard Greens and Kale
Simply stews - Susan Wyler
1 large bunch collards, 1 ¼ lbsl large bunch kale, 1 ¼ lbs3 tablespoons olive oil6 cloves garlic, finely chopped ½ teaspoon salt½ teaspoon freshly ground pepper4 teaspoons fresh lemon juice
Rinse collards and kale well in a large bowl of cold water. Drain and cut off the tough stems. There will be 6 to 8 tightly packed cups. In a well seasoned wok, heat the olive oil over moderately high heat. Add the garlic and cook, stirring 30 seconds. Add half of the greens and cook stirring for about 1 minute, until they begin to wilt. Add the remaining greens and cook stirring constantly for 8 to 10 minutes, until the greens darken slightly and are fairly tender. Season with salt, pepper, and lemon juice. Serves 4.
Quoted from:
http://www.epa.net/collardgreens/recipe.html
1 large bunch collards, 1 ¼ lbsl large bunch kale, 1 ¼ lbs3 tablespoons olive oil6 cloves garlic, finely chopped ½ teaspoon salt½ teaspoon freshly ground pepper4 teaspoons fresh lemon juice
Rinse collards and kale well in a large bowl of cold water. Drain and cut off the tough stems. There will be 6 to 8 tightly packed cups. In a well seasoned wok, heat the olive oil over moderately high heat. Add the garlic and cook, stirring 30 seconds. Add half of the greens and cook stirring for about 1 minute, until they begin to wilt. Add the remaining greens and cook stirring constantly for 8 to 10 minutes, until the greens darken slightly and are fairly tender. Season with salt, pepper, and lemon juice. Serves 4.
Quoted from:
http://www.epa.net/collardgreens/recipe.html
THE COLLARD PATCH will be featured at Prater's Mill Country Fair.
The Collard Patch Will Be Highlighted at Prater’s Mill Country Fair, A Southern Festival of Quality Artists, Craftsmen, Music, and Food.
Prater’s Mill Country Fair will highlight The Collard Patch, the best collard cookbook in the world, as its featured selection for 2006. Mary Cheatham and Paul Elliott will exhibit and autograph their collard and cornbread reader October 14 & 15, 2006, at Prater’s Mill Country Fair north of Dalton, GA.
Jane Galay, whose recipe for Memories of the Mill Cornbread along with her true story, “Memories of the Mill,” are featured in The Collard Patch, will be present to autograph her selections.
Prater’s Mill Country Fair is one of the most visited autumn events in the Southeast region. The festival provides an opportunity adults and children to experience life as it was in the middle 1800’s. Prater’s Mill, which is still in operation, is a gristmill that grinds grain into flour or corn into meal.
The fair features numerous types of entertainment:
Southern food
Live history exhibits
Original art
Blacksmithing
Handcrafted quilts
Quilting
Woodcarving
Rug Hooking
Hand tufting
Civil War encampment
Antique engines in operation
Tours of the gristmill
Country store
Shugart Cotton Gin
Farm animals in Westbrook Barn
Canoe rides in Coahulla Creek
Nature trail hikes
Pony rides
Clogging exhibitions
Country bands
Gospel singers
Jugglers
Storytellers
From http://www.pratersmill.org/the essential information:
Fair hours are 9 a.m. to 6 p.m. on Saturday, 9 a.m. to 5 p.m. Sunday. Admission is $5, children 12 and under enter free. There is no charge for parking. Visitors are urged to dress casually and wear comfortable shoes.
Prater’s Mill is located on Georgia Hwy. 2, 10 miles northeast of Dalton and about 30 miles south of Chattanooga, TN. Interstate travelers should take I-75 to the Tunnel Hill-Varnell Exit No. 341; drive north 4.5 miles to the intersection with Georgia Hwy. 2 at Varnell; turn right and continue 2.6 miles to the Mill, a total distance of 7 miles from I-75.
For more information or to inquire about sponsorship and volunteer opportunities call 706-694-MILL (6455) or visit www.PratersMill.org.
Fair hours are 9 a.m. to 6 p.m. on Saturday, 9 a.m. to 5 p.m. Sunday. Admission is $5, children 12 and under enter free. There is no charge for parking. Visitors are urged to dress casually and wear comfortable shoes.
Prater’s Mill is located on Georgia Hwy. 2, 10 miles northeast of Dalton and about 30 miles south of Chattanooga, Tenn. Interstate travelers should take I-75 to the Tunnel Hill-Varnell Exit No. 341; drive north 4.5 miles to the intersection with Georgia Hwy. 2 at Varnell; turn right and continue 2.6 miles to the Mill, a total distance of 7 miles from I-75.
For more information or to inquire about sponsorship and volunteer opportunities call 706-694-MILL (6455) or visit PratersMill.org.
Fair hours are 9 a.m. to 6 p.m. on Saturday, 9 a.m. to 5 p.m. Sunday. Admission is $5, children 12 and under enter free. There is no charge for parking. Visitors are urged to dress casually and wear comfortable shoes.
Prater’s Mill is located on Georgia Hwy. 2, 10 miles northeast of Dalton and about 30 miles south of Chattanooga, Tenn. Interstate travelers should take I-75 to the Tunnel Hill-Varnell Exit No. 341; drive north 4.5 miles to the intersection with Georgia Hwy. 2 at Varnell; turn right and continue 2.6 miles to the Mill, a total distance of 7 miles from I-75.
For more information or to inquire about sponsorship and volunteer opportunities call 706-694-MILL (6455) or visit PratersMill.org.
Fair hours are 9 a.m. to 6 p.m. on Saturday, 9 a.m. to 5 p.m. Sunday. Admission is $5, children 12 and under enter free. There is no charge for parking. Visitors are urged to dress casually and wear comfortable shoes.
Prater’s Mill is located on Georgia Hwy. 2, 10 miles northeast of Dalton and about 30 miles south of Chattanooga, Tenn. Interstate travelers should take I-75 to the Tunnel Hill-Varnell Exit No. 341; drive north 4.5 miles to the intersection with Georgia Hwy. 2 at Varnell; turn right and continue 2.6 miles to the Mill, a total distance of 7 miles from I-75.
For more information or to inquire about sponsorship and volunteer opportunities call 706-694-MILL (6455) or visit PratersMill.org.
Fair hours are 9 a.m. to 6 p.m. on Saturday, 9 a.m. to 5 p.m. Sunday. Admission is $5, children 12 and under enter free. There is no charge for parking. Visitors are urged to dress casually and wear comfortable shoes.
Prater’s Mill is located on Georgia Hwy. 2, 10 miles northeast of Dalton and about 30 miles south of Chattanooga, Tenn. Interstate travelers should take I-75 to the Tunnel Hill-Varnell Exit No. 341; drive north 4.5 miles to the intersection with Georgia Hwy. 2 at Varnell; turn right and continue 2.6 miles to the Mill, a total distance of 7 miles from I-75.
For more information or to inquire about sponsorship and volunteer opportunities call 706-694-MILL (6455) or visit PratersMill.org.
Information sources: http://www.georgia.org
http://www.pratersmill.org/
Tuesday, August 01, 2006
Natural Remedies And Old Mountain Foods
Quoted from:
http://www.mountaintimes.com
Folks back in the 1800s (and even into the 1900s in some parts!) did not have a local grocery store with fruits and vegetables piled onto cooled shelves, or a corner drug store where remedies waited patiently stacked. Most of their nourishment and medicines came from the world around them, from spring greens and summer flowers, to autumn fruits and roots dug in winter.
The mountains are literally covered with herbs, plants and other naturally occurring substances which can be eaten or used for medicinal purposes. Extreme caution should be used, however, when dabbling in natural remedies and wild foods! If even remotely unsure of what you're using or ingesting, DON'T DO IT! It is important to learn to properly identify a plant before using it for food or medicine. Mistakes can be painful, or even deadly.
Go to the website to read about specific plants.
http://www.mountaintimes.com
Folks back in the 1800s (and even into the 1900s in some parts!) did not have a local grocery store with fruits and vegetables piled onto cooled shelves, or a corner drug store where remedies waited patiently stacked. Most of their nourishment and medicines came from the world around them, from spring greens and summer flowers, to autumn fruits and roots dug in winter.
The mountains are literally covered with herbs, plants and other naturally occurring substances which can be eaten or used for medicinal purposes. Extreme caution should be used, however, when dabbling in natural remedies and wild foods! If even remotely unsure of what you're using or ingesting, DON'T DO IT! It is important to learn to properly identify a plant before using it for food or medicine. Mistakes can be painful, or even deadly.
Go to the website to read about specific plants.
Thursday, July 27, 2006
Nanny’s Broccoli Cornbread
Lauren is a sixteen-year-old young lady who cooks on KTVE. Here is a recipe from her website,
http://www.cookingwithlauren.com
Go there for some more good recipes.
Nanny’s Broccoli Cornbread
1 6 oz pkg. cornbread mix (1 1/4 cup)
1 stick melted butter
2 eggs, beaten
1/4 cup finely chopped bell pepper
1/4 cup finely chopped onion
1 t. Tony’s seasoning
1 pkg. chopped broccoli
6 oz. sour cream
½ cup shredded cheddar cheese
Mix all ingredients together except the cheddar cheese. Fill prepared muffin tins about 2/3 full. Sprinkle top with shredded cheese. Bake in preheated 350 degree oven about 30 minutes until golden brown.
*Cottage cheese may be substituted for sour cream.For a lower fat version of this recipe, use low fat sour cream, egg substitute, and low fat cheddar cheese.
Get This Amazing Collard Story Cookbook, The Collard Patch, Now!
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Sunday, July 23, 2006
Cauliflower Soup
Quoted from
Boggy Creek Farm website: http://www.boggycreekfarm.com/pages/recipes.php
Cauliflower Soup
This soup is worthy of your getting out the blender.
1 large Cauliflower (chopped in small bits to cook fast)
1 bunch Leeks (chopped finely; if using baby leeks, chop the greens too)
1 cup to 1 pint Soy Milk (or milk of choice)
1 cup to 1 pint Yogurt
Sprinkles of freshly grated Nutmeg and Cinnamon
Sea Salt to taste
Sauté the Cauliflower and Leeks until soft. Place them in blender or food processor and blend, adding Milk and Yogurt to the desired consistency. Add seasonings and serve hot or cold.
Serves 2-3
When we made our website, www.CollardLovers.com, we made a background of collard leaves. We were intrigued to discover that the Boggy Creek website has also used greens as a background.
Get This Amazing Collard Story Cookbook, The Collard Patch, Now!
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Thursday, July 20, 2006
Recipe:Market Vegetables with Dipping Sauces
From Amazon.com:
BACK TO THE TABLE
Cookbook by Art Smith, Oprah's Personal Chef
"Dining together allows us to better understand who we are, regardless of our social status," writes Art Smith, author of Back to the Table, a cookbook that explores the meaning of the dining ritual while providing 150 recipes to "strengthen bonds between loved ones."
Personal chef to Oprah Winfrey and a contributing editor to her magazine, O, Smith grew up in the Southern cooking tradition, the underpinning of this enticing home-style collection. Smith's reiterated message--that we return to the "sanctity of the table"--is unassailable; his recipes, however, really make the point.
Readers looking for good food to cook and share will find the book a much-turned-to treasure.Chapters like "Breaking Bread," "The Family Meal," and "Food Is Love" organize recipes around the communal eating theme. "The Family Meal," for example, includes exemplary everyday formulas for breakfast, lunch, and dinner, such as Zucchini and Tomato Frittata, Carrot-Ginger Soup with Minted Yogurt, and Grilled Fish Fillets with Watercress Mustard and Tarragon. Other outstanding recipes--such as Mushroom, Provolone, and Rosemary Pizza, Sunday Dinner Pot Roast, and Spring Vegetable Lasagna--reflect and encourage shared cooking and enjoyment. Formulas for sweets are woven throughout the book and include such delights as Kumquat-Ginger Pound Cake, Chocolate Pecan Pie, and an old-fashioned Peanut Brittle. Illustrated with photos that depict the food and cooking processes or show people enjoying meals together, the book reminds readers of the culinary and spiritual pleasures of the shared table. --Arthur Boehm
Book Description
Art Smith is Oprah Winfrey's personal chef. Smith provides readers with an array of mouth-watering recipes that represent the very best of home cooking.He also discusses how to set the table in a way that gives reverence to the food and the guests; how various cultures give blessings before a meal; how different kinds of foods and dishes can contribute to an atmosphere of family unity; and so much more! Back to the Table is illustrated throughout with stunning photos of the food and of people sharing their tables, and their lives. He has cooked professionally for the families of celebrities and heads-of-state for almost 20 years.Recipe quoted from Oprah.com by Art Smith:
Market Vegetables with Dipping Sauces
Created by Art Smith
From the March, 2005 issue of O, The Oprah Magazine
Makes 4 servings
Art Smith redeems steamed vegetables—the dish that gave an entire cooking method a bad name—with his market vegetables accompanied by peanut, sweet-and-sour, and curry yogurt dipping sauces.
INGREDIENTS
Assorted colorful seasonal vegetables, sliced in a range of sizes
1/4 teaspoons sea salt or juice of half a lemon
Peanut sauce:
2 Tablespoons chopped peanuts or peanut butter
1 teaspoon minced scallions
1 teaspoon finely chopped chili pepper
1 1/2 teaspoons minced garlic
1 1/2 teaspoons tomato paste
1/4 cup hoisin sauce
1 teaspoon sugar
1/3 cup water
1 teaspoon vegetable oil
Sweet-and-sour sauce:
1 teaspoon finely chopped chili pepper
1 Tablespoon minced garlic
2 Tablespoons grated carrot
1/4 cup fish sauce
8 Tablespoons lemon or lime juice
3 Tablespoons sugar
Curry yogurt sauce:
1 cup plain nonfat yogurt
1 teaspoon salt
2 teaspoons curry powder
1/2 teaspoons ground cumin
To prepare vegetables: In a large pot with a steaming basket insert, bring 2 cups of water to a boil. Add salt or lemon juice to enhance flavor. Place vegetables in steaming basket and cover. Cook 3 to 5 minutes; remove steamer from pot. To make sauces: In 3 small bowls, mix each set of ingredients together and stir. Sauces can be prepared and refrigerated up to one day in advance; serve alongside steamed vegetables.
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Wednesday, July 19, 2006
Gone fishing—RECIPE: Grilled Salmon
It’s been a long time since I’ve heard from our friend Shane Bryan. Visiting his blog, I discovered he has found a way to make money while he has fun fishing. Here is a note from his blog with a fishing recipe in the P. S.:
Just wanted to say "hi" to all my readers and to say sorry for the spotty posts of late. I am currently commercial fishing out in Prince William Sound, Alaska. This year has been pretty busy so far with very little time in port. Am having a good summer. I will be catching up with my blogging as soon as possible. We should finally be getting a little time off here next week. I'll also try to post some pics at that time.
Cheers,
Chef Shane
P.S.: Looking for an excellent way to grill salmon fillets on the grill? Simply rub down with lemon pepper, garlic, salt and a little hot sauce. Most of the hot sauce will burn off leaving a slightly spicy but not hot taste. This is my favorite way of doing up salmon. This will also work well in a skillet, but use less hot sauce because it won't burn.
Quoted from http://chefshane.com
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Just wanted to say "hi" to all my readers and to say sorry for the spotty posts of late. I am currently commercial fishing out in Prince William Sound, Alaska. This year has been pretty busy so far with very little time in port. Am having a good summer. I will be catching up with my blogging as soon as possible. We should finally be getting a little time off here next week. I'll also try to post some pics at that time.
Cheers,
Chef Shane
P.S.: Looking for an excellent way to grill salmon fillets on the grill? Simply rub down with lemon pepper, garlic, salt and a little hot sauce. Most of the hot sauce will burn off leaving a slightly spicy but not hot taste. This is my favorite way of doing up salmon. This will also work well in a skillet, but use less hot sauce because it won't burn.
Quoted from http://chefshane.com
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Wednesday, July 12, 2006
Cheddar Biscuits
Note from Martha Hawthorne:
This recipe has been served in our home for many years. Enjoy!
Martha
Red Lobster Biscuits
2 c. biscuit baking mix
1/2 c. cold water
1 c. finely grated mild cheddar cheese
1/4 c. margarine, melted
1 t. parsley flakes
1/2 t. garlic salt
Preheat oven to 450
Mix biscuit mix, cheese & water. Drop by large spoonfuls onto
greased baking sheet. Bake for 8 - 10 minutes. While still hot
brush on the margarine that has been mixed with the garlic salt
and parsley flakes. Serve hot. SERVES 4
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Sunday, July 09, 2006
It all started a few months before Katrina hit . . .
After Katrina, my friends asked for more Louisiana recipes, stories, and facts.
As a result, I revised Flavored with Love.
It all started before Katrina hit. People all over Mississippi, Texas, and Louisiana were buying and reading the cookbook. Then they begged for more south Louisiana food and experiences.
A lady who owns a gift shop deep down in French country asked me, “How many ingredients do you have in these recipes?”
I said, “It varies. They are all simple to cook, but some of them have as many as 20 things you have to shake into the pot.”
She said, “Good. I’ll sell it in my store. You can’t make food taste right without at least 11 or 10 ingredients.”
About that time Christie and Mike (my daughter and son-in-law) moved across the Mississippi River from Modeste to St.James Parish. Paul (a fellow cookbook writer) and I went to help build a fence around their yard.
To begin the project, Christie went next door to the Kellers’ house, introduced herself to Ms. Hazel, and asked her where the property line was.
With a clear understanding of the acceptable location of the fence, Christie and Paul went to work. About 30 minutes later, a man riding in a little hauling tractor with a load of tools in the back came driving down the street and up the driveway.
Go to www.FlavoredwithLove.com to read the rest of the story.
As a result, I revised Flavored with Love.
It all started before Katrina hit. People all over Mississippi, Texas, and Louisiana were buying and reading the cookbook. Then they begged for more south Louisiana food and experiences.
A lady who owns a gift shop deep down in French country asked me, “How many ingredients do you have in these recipes?”
I said, “It varies. They are all simple to cook, but some of them have as many as 20 things you have to shake into the pot.”
She said, “Good. I’ll sell it in my store. You can’t make food taste right without at least 11 or 10 ingredients.”
About that time Christie and Mike (my daughter and son-in-law) moved across the Mississippi River from Modeste to St.James Parish. Paul (a fellow cookbook writer) and I went to help build a fence around their yard.
To begin the project, Christie went next door to the Kellers’ house, introduced herself to Ms. Hazel, and asked her where the property line was.
With a clear understanding of the acceptable location of the fence, Christie and Paul went to work. About 30 minutes later, a man riding in a little hauling tractor with a load of tools in the back came driving down the street and up the driveway.
Go to www.FlavoredwithLove.com to read the rest of the story.
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Friday, June 30, 2006
Collard Greens (Collards), a Source of Antioxiants
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"'Antioxidant' is a classification of several organic substances,
including vitamins C and E, vitamin A (which is converted from
beta-carotene), selenium (a mineral), and a group known as the
carotenoids. Carotenoids, of which beta- carotene is the most popular,
are a pigment that adds color to many fruits and vegetables -- without
them, carrots wouldn't be orange, for example."
From http://www.goaskalice.columbia.edu/0830.html
"Despite over four decades of research, our understanding of oxidative
damage and the role of antioxidants in health is still in its infancy.
Much of the research done to date has produced contradictory results."
[page description in the source code]
"Other studies have shown that diets high in the antioxidants called
carotenoids, especially lutein and zeaxanthin, did have a protective
benefit in reducing the risk of macular degeneration. These are found
primarily in green leafy vegetables, and the intake of spinach or
collard greens had the greatest benefit. Neither vitamins A, C, nor E
was especially helpful. (58) Scientists believe lutein and zeaxanthin
may help cells avoid oxidative damage from light exposure by absorbing
blue light (59). To prevent the onset of macular degeneration, some
doctors suggest wearing sunglasses to protect your eyes from
ultraviolet light damage and eating green leafy vegetables to keep
lutein levels high in the macula."
From http://www.infoaging.org/b-oxdam-17-r-macular.html
Quoted from Answers.Google.com
Friday, June 16, 2006
Recipe: FATHER'S DAY ITALIAN MEATLOAF
Recipe quoted from What's Cookin'
Current recipe for June 16, 2006
FATHER'S DAY ITALIAN MEATLOAF - LA BELLA VITA'S GUEST COOK - MADDY MULL
2 lb ground beef
1/3 red bell pepper chopped
1 1/2 oz dried bell pepper
1 oz montreal steak seasoning
1/3 cup bread crumbs
2 eggs, beaten
1/3 tbsp Italian seasoning
barbecue sauce
1 italian sausage link
Mix first 6 ingredients together and mix well. Form into a ball and place on wax paper. Spread over wax paper into a 1/2 inch thick rectangle. Place italian sausage across the width of meat mixture. Roll up meatloaf over sausage. Bake at 300 degrees for 40 minutes then rotate and continue cooking an additional 25 minutes.
Combine barbecue sauce and italian seasoning. Spread over meatloaf and serve.
Join La Bella Vita for Father's Day!!
ENJOY and Happy Father's Day.
Current recipe for June 16, 2006
FATHER'S DAY ITALIAN MEATLOAF - LA BELLA VITA'S GUEST COOK - MADDY MULL
2 lb ground beef
1/3 red bell pepper chopped
1 1/2 oz dried bell pepper
1 oz montreal steak seasoning
1/3 cup bread crumbs
2 eggs, beaten
1/3 tbsp Italian seasoning
barbecue sauce
1 italian sausage link
Mix first 6 ingredients together and mix well. Form into a ball and place on wax paper. Spread over wax paper into a 1/2 inch thick rectangle. Place italian sausage across the width of meat mixture. Roll up meatloaf over sausage. Bake at 300 degrees for 40 minutes then rotate and continue cooking an additional 25 minutes.
Combine barbecue sauce and italian seasoning. Spread over meatloaf and serve.
Join La Bella Vita for Father's Day!!
ENJOY and Happy Father's Day.
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Cookbook Readers
Two Great Story Cookbooks -- Distinctive Gift Items! They are certainly unique because nobody else has these cookbooks. When people see them the first time, they say, "Ahh! Wow! These books are beautiful! I didn't expect them to be so big"
Order
Order
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Wednesday, June 14, 2006
Snippets and Snippets 2
A Reader's Review of Snippets:
I've been reading bits and pieces of Beth Boswell Jack's writing for a number of years, mostly on a web site called USADeepSouth, and it's great to see them all gathered together in this book called Snippets. Our local Arkansas paper doesn't carry her column, but I wish it did. Her writing is funny and smart. I wish all humorous women without edgy big city pretensions weren't compared to Erma Bombeck. Jacks has her very own, clear voice. I love that she's been married to the same man since forever, lives in a small town in Mississippi, but gets around like crazy. Is there such a thing as up-to-date nostalgia? One of my favorite pieces is "Diary of a Mad Strutter". If you've ever heard of the Sweet Potato Queens from Jackson, Mississippi, you must read how Jacks joined the parade. Snippets is a good gift for southern readers, but also could knock down a bunch of stereotypes that Yankees might still be carrying around. For that you might want to check out Southern Jewelry Laws, page 66.
Beth has written Snippets 2!
Who is Beth Jacks?
A resident of the Mississippi Delta, Beth Jacks is a graduate of Millsaps College (B.A.-English) and the University of Mississippi (M.Ed.-Special Education).
Jacks writes poetry and short stories for children's magazines and literary journals. She's had stories and poems published in Simon and Schuster's Chocolate series and in Delta Magazine, Ladybug, Hopscotch, Devo'Zine, Pockets, Boys' Quest, Story Mates, Story Friends, Wee Ones Mag, Northwest Family Magazine, Shining Star, Kids' Highway, Working Writer, Lighthouse Story Collections, Lonzie's Fried Chicken, and a number of other magazines.
A weekly personal essay columnist for several Southern newspapers, Jacks is a member of both the Mississippi Press Association and the Louisiana Press Association.
From USADEEPSOUTH.COM
Monday, May 29, 2006
Fresh Collard Leaves Right from the Flower Beds
Well Paul and I just had a smoked turkey sandwich with fresh collard leaves out from a plant in our flower bed! Why do we even plant flowers when we can get such delicious food right from planter boxes?
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