Southern/Cajun Cuisine

Scalloped Turnips

3 cups diced peeled turnips
2 cups water
1 teaspoon sugar
2 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoons salt, optional
1-1/2 cups milk
1/4 cup crushed cornflakes
2 tablespoons shredded cheddar cheese or grated Parmesan cheese, optional
Chopped fresh parsley, optional

Place the turnips, water and sugar in a large saucepan. Bring to a boil. Reduce heat; cover and simmer, for 5-8 minutes or until tender. Drain and set aside.

In another saucepan, melt butter; stir in flour and salt if desired until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in turnips.

Pour into a greased 1-qt. baking dish; sprinkle with cornflakes and cheese if desired. Bake, uncovered, at 350° for 20 minutes or until bubbly. Garnish with parsley if desired. Makes 5 servings.

Crispy Catfish

4 catfish fillets (about 6 oz. each)
1/3 cup yellow corn meal
1/3 cup all purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/8 teaspoon freshly ground black pepper
1 large egg, lightly beaten
1 tablespoon water
1/2 cup pure vegetable oil
Tartar sauce (optional)

Rinse fish. Pat dry. Combine cornmeal, flour, salt, paprika, onion powder and pepper in shallow dish. In another shallow dish combine egg and water. Dip fish in egg mixture. Coat with cornmeal mixture.

Heat oil to 365° in electric skillet or on medium-high heat in large heavy skillet. Fry fish 5 to 7 minutes on each side or until crisp and browned. Drain on paper towels. Serve with tartar sauce, if desired. Makes 4 servings

Note: Any firm, white-fleshed fish fillet such as flounder, sole or cod can be cooked in the same way. The coating also works well on turkey cutlets or boneless, skinless chicken breasts.

Batter-Fried Zucchini

1 1/2 cups all purpose flour, divided
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon lemon pepper
1/4 teaspoon onion powder
1 cup milk
1 large egg
1 pound fresh zucchini or yellow summer squash (about 3 medium)
Butter shortening, for frying or butter shortening sticks, for frying
Grated Parmesan cheese

Combine 1 cup flour, cornstarch, baking powder, salt, lemon pepper, onion powder, milk and egg in medium bowl. Blend until smooth. Refrigerate at least 30 minutes.

Place remaining 1/2 cup flour in plastic or paper bag. Cut zucchini into 1/4-inch diagonal slices. Rinse and pat dry. Shake slices in flour to coat.

Melt shortening to a depth of 2 to 3 inches in a deep fryer or deep saucepan; heat to 375º. Dip floured zucchini in chilled batter. Let excess drip back into bowl.

Fry a few at a time in hot oil 4 to 4 1/2 minutes, or until golden brown, turning several times. Drain on paper towels. Serve immediately or keep warm in 175º oven. Sprinkle with Parmesan cheese before serving. Makes 4 to 5 dozen slices

Traditional Hush Puppies

Vegetable Oil, for deep frying
2 cups self-rising white corn meal mix
3 tablespoons self-rising flour
1 to 2 tablespoons finely chopped onion
1 cup milk
1 large egg, beaten

Heat oil in deep saucepan or fryer to 375°. Combine corn meal mix, flour and onion in large bowl; mix well. Add milk and egg; mix well. Let stand 5 minutes. Do not stir. Drop batter by tablespoonfuls into hot oil. Fry until golden brown, turning several times. Drain on paper towels. Serve warm. Makes 24 hush puppies

Crispy Fried Okra

Pure Vegetable Oil
1 cup all purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 cup buttermilk
1 (16 oz.) package cut or whole frozen okra, thawed or 1 pound fresh okra, sliced 1/2-inch thick or left whole
Cocktail sauce for dipping (optional)

Heat several inches of oil in a large, heavy-bottomed skillet or Dutch oven to 350°. Combine flour, black pepper, salt, garlic powder and cayenne pepper in medium bowl.

Pour buttermilk into a shallow dish. Dip okra in buttermilk; tap off excess. Dredge in flour mixture to coat well. Working in batches, carefully add okra to hot oil. Cook until golden brown. Remove from oil; drain on paper towels. Salt and pepper to taste. Serve immediately with cocktail sauce for dipping if desired. Makes 4 to 6 servings

Warm Turnip Green Dip

5 bacon slices, chopped
1/2 sweet onion, chopped
2 garlic cloves, chopped
1/4 cup dry white wine
1 (16-oz.) package frozen chopped turnip greens, thawed
12 ounces cream cheese, cut into pieces
1 (8-oz.) container sour cream
1/2 teaspoon dried crushed red pepper
1/4 teaspoon salt
3/4 cup freshly grated Parmesan

Cook bacon in a Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tbsp. drippings in Dutch oven.

Sauté onion and garlic in hot drippings 3 to 4 minutes. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven. Stir in turnip greens, next 4 ingredients, and 1/2 cup Parmesan cheese. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated.

Transfer to a lightly greased 1 1/2-qt. baking dish. Sprinkle evenly with remaining 1/4 cup Parmesan cheese. Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Sprinkle evenly with bacon. Makes 4 cups

Roast Pork With Garlic-Onion Gravy

1 (5- to 6-lb.) bone-in pork shoulder roast
10 garlic cloves, halved
Kitchen string
5 teaspoons Cajun seasoning
2 tablespoons vegetable oil
3 medium onions, halved and sliced
3 celery ribs, chopped
1 (14.5-oz.) can chicken broth
3 tablespoons all-purpose flour
5 tablespoons cold water
Garnishes: red grapes, sliced pears, collard green leaves, persimmons

Preheat oven to 325°. Make 20 small, deep cuts in roast, and insert garlic pieces. Tie roast with kitchen string, securing at 2-inch intervals. Rub Cajun seasoning onto roast.

Cook roast in hot oil in a large heavy skillet over high heat 2 minutes on all sides or until browned. Remove from skillet. Reduce heat to medium. Add onions and celery to skillet; cook, stirring frequently, 5 to 8 minutes or until tender. Place onion mixture in a roasting pan; top with roast. Add broth to pan. Cover loosely with heavy-duty aluminum foil.

Bake at 325° for 3 1/2 to 4 hours or until a meat thermometer inserted into thickest portion registers 180° to 185°. Remove roast from pan; cover with foil, and let stand 20 minutes before slicing.

Pour pan drippings through a wire-mesh strainer into a measuring cup to equal 2 cups, adding additional broth or water, if necessary. Discard solids.

Whisk together 3 tbsp. flour and 5 Tbsp. cold water in a medium saucepan. Whisk in pan drippings. Cook, whisking often, over medium-high heat 6 to 7 minutes or until thickened. Serve with pork. Garnish, if desired. Makes 8 servings

Creamed Collards

4 1/2 pounds fresh collard greens
1 pound bacon, chopped
1/4 cup butter
2 large onions, diced
3 cups chicken broth
1/2 cup apple cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
Béchamel Sauce

Rinse collard greens. Trim and discard thick stems from bottom of collard green leaves (about 2 inches); coarsely chop collards.

Cook bacon, in batches, in an 8-qt. stock pot over medium heat 10 to 12 minutes or until crisp. Remove bacon with a slotted spoon, and drain on paper towels, reserving drippings in stock pot. Reserve 14 cup bacon.

Add butter and onions to hot drippings in skillet. Sauté onion 8 minutes or until tender. Add collards, in batches, and cook, stirring occasionally, 5 minutes or until wilted. Stir in chicken broth, next 3 ingredients, and remaining bacon.

Bring to a boil. Reduce heat to low, and cook, stirring occasionally, 15 minutes or to desired degree of tenderness. Drain collards, reserving 1 cup liquid.

Stir in Béchamel Sauce. Stir in reserved cooking liquid, 1/4 cup at a time, to desired consistency. Transfer to a serving dish, and sprinkle with reserved 1/4 cup bacon. Makes 8 to 10 servings

Note: 2 (1-lb.) packages fresh collard greens, thoroughly washed, trimmed, and chopped, may be substituted.

Béchamel Sauce
1/2 cup butter
2 medium shallots, minced
2 garlic cloves, pressed
3/4 cup all-purpose flour
4 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg

Melt butter in a heavy saucepan over low heat; add shallots and garlic, and sauté 1 minute. Whisk in flour until smooth. Cook 1 minute, whisking constantly.

Increase heat to medium. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 to 7 minutes or until mixture is thickened and bubbly. Stir in salt, pepper, and nutmeg. Makes about 4 1/2 cups

Note: Mixture can be made ahead and stored in an airtight container in the refrigerator up to two days. Warm sauce over low heat before using.

Swiss Steak with Dumplings

2 pounds beef top round steak
1/3 cup all-purpose flour
2 tablespoons canola oil
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1-1/3 cups water
1/2 teaspoon salt
1/8 teaspoon pepper

Dumplings:
1/2 cup dry bread crumbs
5 tablespoons butter, melted, divided
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
2/3 cup milk

Cut round steaks into six or eight pieces; dredge in flour. In a large skillet, brown meat in oil on both sides. Transfer to a greased 2-1/2-qt. baking dish.

In the same skillet, combine the soup, water, salt and pepper; bring to a boil, stirring occasionally. Pour over steak. Cover and bake at 350° for 50-60 minutes or until meat is tender.

For dumplings, combine bread crumbs and 2 tablespoons butter in a small bowl; set aside. In another bowl, combine the flour, baking powder, salt and poultry seasoning. Stir in milk and remaining butter just until moistened.

Drop by rounded tablespoonfuls into the crumb mixture; roll until coated. Place dumplings over steak. Bake, uncovered, at 425° for 20-30 minutes or until dumplings are lightly browned and a toothpick comes out clean. Makes 6-8 servings.

Easy Blackberry Cobbler

4 cups fresh blackberries
1 tablespoon lemon juice
1 large egg
1 cup sugar
1 cup all-purpose flour
6 tablespoons butter, melted
Whipped cream (optional)
Garnish: fresh mint sprig

Preheat oven to 375°. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping.

Bake at 375° for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Garnish with fresh mint sprig, if desired. For a neat presentation, bake for the same amount of time in 6 (8-oz.) ramekins on an aluminum foil-lined baking sheet. Makes 6 servings

Fried Green Tomatoes

1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste

Combine egg and buttermilk; set aside. Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt. Makes 4 to 6 servings

Butter Pecan Pumpkin Pie

1 quart butter pecan ice cream, softened
1 pastry shell (9 inches), baked
1 cup canned pumpkin
1/2 cup sugar
1/4 teaspoon each ground cinnamon, ginger and nutmeg
1 cup heavy whipping cream, whipped
1/2 cup caramel ice cream topping
1/2 cup chocolate ice cream topping, optional
Additional whipped cream

Spread ice cream into the crust; freeze for 2 hours or until firm. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.

Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream. Makes 6-8 servings.

Creole Flounder with Seafood Sauce

1 cup diced onion
1 cup chopped green pepper
2 garlic cloves, minced
1/2 cup minced fresh parsley
1/2 cup butter, cubed
1/4 cup all-purpose flour
2 cups half-and-half cream
8 ounces Mexican process cheese (Velveeta), cubed
2 tablespoons lemon or lime juice
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1/4 cup Creole mustard or other spicy mustard
2 pounds flounder fillets
1-1/2 teaspoons Creole seasoning
2 pounds cooked shrimp, peeled and deveined

In a large skillet, saute the onion, green pepper, garlic and parsley in butter until tender. Stir in flour until blended. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; Stir in cheese and lemon juice; cook and stir until cheese is melted. Add crab. Cover and keep warm.

Spread mustard on both sides of fillets. Sprinkle with Creole seasoning. Place on a greased broiler pan. Broil 4-6 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork. Top each fillet with four to five shrimp; serve over crab sauce. Makes 4 servings.

Catfish Pecan With Lemon-Thyme-Pecan Butter

1 1/2 cups pecan halves, divided
3/4 cup all-purpose flour
1 1/2 teaspoons Creole seasoning, divided
1 large egg
1 cup milk
8 (6-ounce) catfish, flounder, redfish, or bass fillets
1 cup butter, divided
2 large lemons, halved
1 tablespoon Worcestershire sauce
6 large fresh thyme sprigs
Kosher salt and pepper to taste
Garnishes: fresh thyme, lemon slices

Process 3/4 cup pecans, flour, and 1 teaspoon Creole seasoning in a food processor until finely ground; place pecan mixture in a large shallow bowl, and set aside.

Whisk together egg and milk in a large bowl, and set aside. Sprinkle both sides of fillets evenly with remaining 1/2 teaspoon Creole seasoning. Dip catfish fillets in egg mixture, draining off excess; dredge fillets in pecan mixture, coating both sides, and shake off excess.

Melt 2 tablespoons butter in a large nonstick skillet over medium heat until butter starts to bubble. Place 2 fillets in skillet, and cook 2 to 3 minutes on each side or until golden. Drain on a wire rack in a jellyroll pan, and keep warm in a 200° oven. Wipe skillet clean, and repeat procedure with remaining fillets.

Wipe skillet clean. Melt remaining 1/2 cup butter in skillet over high heat; add remaining 3/4 cup pecans, and cook, stirring occasionally, 2 to 3 minutes or until toasted. Squeeze juice from lemon halves into skillet; place halves cut side down in skillet.

Stir in Worcestershire sauce, thyme, salt, and pepper, and cook 30 seconds or until thyme wilts and becomes very aromatic. Remove and discard lemon halves and wilted thyme. Place fish on a serving platter; spoon pecan mixture over fish. Garnish, if desired. Makes 8 servings

Black-eyed Pea Cornbread Cakes With Jalapeño Sour Cream


2 (15-oz.) cans seasoned black-eyed peas, drained and divided
2 tablespoons butter
1 small sweet onion, finely chopped
1 red bell pepper, finely chopped
2 garlic cloves, minced
1 1/2 cups crumbled Super-Moist Cornbread
1/4 cup mayonnaise
1 large egg, lightly beaten
Yellow cornmeal
1 tablespoon vegetable oil
Jalapeño Sour Cream
Garnish: green onion curls

Process 1 can black-eyed peas in a food processor or blender until smooth. Set aside. Melt 2 tbsp. butter in a large nonstick skillet over medium heat; add chopped onion and bell pepper; sauté 7 minutes. Add minced garlic, and sauté 1 minute.

Stir together pureed black-eyed peas, remaining can black-eyed peas, onion mixture, crumbled Super Moist Cornbread, mayonnaise, and egg until well blended.

Shape black-eyed pea mixture into 12 (3-inch) patties. Dust lightly with cornmeal. Place on a lightly greased baking sheet; cover and chill 30 minutes.

Cook, in batches, in hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until golden; drain on paper towels. Serve cakes immediately with Jalapeño Sour Cream. Garnish, if desired. Makes 6 to 8 servings

Jalapeño Sour Cream
1 (8-oz.) container sour cream
1/4 cup chopped pickled jalapeño pepper slices
Garnish: pickled jalapeño slices

Stir together first 2 ingredients. Cover and chill until ready to serve. Garnish, if desired. Makes 1 cup

Super-Moist Cornbread
1/3 cup butter
1 (8-oz.) container sour cream
2 large eggs, lightly beaten
1 (8-oz.) can cream-style corn
1 cup self-rising white cornmeal mix

Heat butter in a 9-inch cast-iron skillet in 400° oven 5 minutes or until butter melts. Combine sour cream, eggs, and corn in a medium bowl. Whisk in cornmeal mix just until combined. Whisk in melted butter. Pour batter into skillet. Bake at 400° for 30 minutes or until golden brown. Makes 6 to 8 servings

Pimiento Cheese-Stuffed Fried Chicken

4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup milk
1 large egg
1 1/2 to 2 cups Japanese breadcrumbs (panko)
Vegetable oil
1 1/3 cups Pimiento Cheese
Garnish: chopped fresh chives

Sprinkle chicken evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Whisk together 1/2 cup milk and egg. Dip chicken in milk mixture, and dredge in breadcrumbs.

Pour oil to a depth of 1/8 inch in a large skillet over medium-high heat. Cook chicken in hot oil about 10 minutes on each side or until done.

Transfer chicken to a baking sheet. Hold chicken with tongs, and cut a slit in 1 side of each chicken breast to form a pocket. Spoon 1/3 cup Pimiento Cheese into each pocket. Bake at 350° for 2 to 3 minutes or until cheese is melted. Garnish, if desired, and serve immediately. Makes 4 servings

Pimiento Cheese
2 (8-ounce) blocks sharp Cheddar Cheese, shredded
1 (4-ounce) jar diced pimiento, rinsed and drained
1/2 cup mayonnaise
2 tablespoons finely chopped onion
1 tablespoon worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper

Stir together all ingredients just until blended. Cover and chill leftover cheese mixture up to 1 week. Makes about 3 cups

Frogmore Stew

5 quarts water
1/4 cup Old Bay seasoning
4 pounds small red potatoes
2 pounds kielbasa or hot smoked link sausage, cut into 1 1/2-inch pieces
6 ears fresh corn, halved
4 pounds unpeeled, large fresh shrimp
Old Bay seasoning
Cocktail sauce

Bring 5 quarts water and 1/4 cup Old Bay seasoning to a rolling boil in a large covered stockpot. Add potatoes; return to a boil, and cook, uncovered, 10 minutes.

Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender. Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with Old Bay seasoning and cocktail sauce. Makes 12 servings

Pork Roast With Carolina Gravy

4 medium leeks
1 (5- to 6-lb.) bone-in pork shoulder roast (Boston butt)
Kitchen string
2 teaspoons salt
2 teaspoons pepper
3 thick bacon slices, chopped
1 tablespoon vegetable oil
10 garlic cloves, halved
3 medium onions, halved and sliced
2 1/2 cups low-sodium chicken broth
1/2 cup dry white wine
10 fresh thyme sprigs
4 bay leaves
1 tablespoon butter

Preheat oven to 350°. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks; rinse well, and drain. Tie pork roast with kitchen string, securing at 2-inch intervals. Season with salt and pepper.

Cook bacon in hot oil in an ovenproof Dutch oven or large, deep cast-iron skillet over medium-high heat 3 minutes. Add leeks, garlic, and onion, and cook, stirring frequently, 15 to 17 minutes or until mixture is golden brown; transfer to a bowl. Add pork roast, fat side down, to Dutch oven, and cook 2 minutes on all sides or until browned. Remove pork.

Return leek mixture to Dutch oven; top with pork. Add broth and next 3 ingredients. Reduce heat to medium, and bring to a light boil. Remove from heat, and cover with heavy-duty aluminum foil.

Bake at 350° for 3 to 3 1/2 hours or until a meat thermometer inserted into thickest portion registers 180° to 185°. Remove pork from Dutch oven, cover with foil, and let stand 20 minutes before slicing.

Meanwhile, pour pan juices through a wire mesh strainer into a saucepan to equal 4 cups, discarding solids (add equal parts broth and white wine to pan juices to equal 4 cups, if necessary). Let stand 5 minutes; skim fat from surface of pan juices.

Bring to a boil over medium-high heat, and cook 20 to 25 minutes or until liquid is reduced to 1 cup and slightly thickened. Remove from heat, and stir in butter until melted. Serve with pork.

Shredded Pork With Carolina Gravy: Prepare recipe as directed through Step 5. Bake at 350° for 4 to 5 hours or until a meat thermometer inserted into thickest portion registers 195°. Remove pork from Dutch oven, cover with foil, and let stand 20 minutes. Shred pork with two forks. Proceed with recipe as directed. Makes 8 servings

Black-Eyed Pea Cakes with Adobo Cream

1/4 cup sour cream
1 teaspoon adobo sauce
1 (15.8-ounce) can no-salt-added black-eyed peas, rinsed and drained
1/4 cup dry breadcrumbs
1 tablespoon finely chopped onion
1/2 teaspoon bottled minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large egg, lightly beaten
1 large egg white, lightly beaten
1 1/2 teaspoons olive oil
1/4 cup (about 1 ounce) shredded Monterey Jack cheese

Combine sour cream and adobo sauce in a small bowl. Place beans in a medium bowl; partially mash beans with a fork. Stir in breadcrumbs and next 7 ingredients (through egg white). With floured hands, divide pea mixture into 4 equal portions, shaping each portion into a 1/2-inch-thick patty.

Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 2 minutes on each side or until golden and thoroughly heated. Remove from pan; top each cake with 1 tablespoon cheese. Serve with sour cream mixture. Makes 4 servings

Gizzard Soup

1/2 cup all-purpose flour
1 tablespoon seasoned salt
1-1/2 pounds chicken gizzards, trimmed and halved
1/4 cup vegetable oil
2 cans (49-1/2 ounces each) chicken broth
5 cups uncooked wide egg noodles

Combine flour and seasoned salt in a large resealable plastic bag. Add gizzards, shake to coat. In a soup kettle or Dutch oven, brown gizzards in oil. Add chicken broth. Cover and simmer for 2-3 hours or until the gizzards are tender. Add noodles; simmer, uncovered, for 30 minutes. Makes 12-14 servings (about 3-1/2 quarts).

Southern Biscuits

1/2 teaspoon lard/butter
2 cups all-purpose flour
3/4 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons baking powder
2 tablespoons butter, frozen
2 tablespoons lard, frozen
1 teaspoon bacon drippings
1 cup buttermilk

Preheat oven to 450 degrees. Lightly grease a baking sheet with 1/2 teaspoon of lard/butter. Mix together the flour, salt, baking soda, and baking powder in a bowl. Grate the frozen butter and 2 tablespoons frozen lard into the flour mixture with a cheese grater; stir lightly 1 or 2 times to mix. With your fingers, make a well in the middle of the flour mixture, and pour the bacon drippings and buttermilk into the well. With just the tips of your fingers, stir lightly and quickly to just bring the dough together before the butter and lard melt. Dough will be sticky.

Scrape dough out onto a floured surface, and gently pat the dough flat. Sprinkle the top of the dough with flour, and fold it in half; pat down, fold again, and repeat until you have folded the dough 4 or 5 times. With a rolling pin, roll the dough out to a square about 1 inch thick. Cut the biscuit dough into rounds with a 2 1/2-inch biscuit cutter or the floured edge of a drinking glass by pushing straight down (twisting the cutter will seal the edge and keep the biscuits from rising). Lay the biscuits onto the prepared baking sheet so the edges just touch. Bake in the preheated oven until risen and lightly golden brown, 15 to 20 minutes. Makes 8 servings

Yellow Squash and Ham Soup

2 lbs. yellow squash, sliced into rounds
6 tablespoons butter
1 large onion, sliced
4 carrots, sliced thin
1 can evaporated milk
1/2 cup sour cream
1/4 teaspoon nutmeg
1/2cup white cheddar cheese, grated
1 1/2 cups vegetable stock
2 cups cooked ham, diced (do not use country ham)
Salt and pepper to taste

In a large soup pot, melt butter. Sauté onion, carrots, squash, salt and pepper for 20 minutes. To Squash mixture add evaporated milk and sour cream, stir well. Simmer until mixture bubbles. Stir in nutmeg, cheese, ham and vegetable stock. For a thicker soup, adjust the amount of stock. Makes 4 to 6 servings

Twinkie Pie

1 1/2 box Twinkies
1 large can crushed pineapple
1/2 cup sugar
1 large box of vanilla instant pudding, prepared
1 container whipped topping
4 bananas
Chopped Pecans, optional
Maraschino cherries, optional

Line 13 x 9 pan with Twinkies. Mix sugar and pineapple together in a pan and bring to a boil. Pour over twinkies. Cool slightly. Spread pudding over pineapple mixture. Slice bananas and place over pudding. Top with whipped topping. Optional: top with cherries and chopped pecans. Refrigerate for a few hours before serving. Makes 8 servings

Creole French Fries

4 large Idaho potatoes
Peanut oil, for frying
Creole pepper seasoning
Maple Mustard Sauce, recipe follows

Maple Mustard Sauce:
1/4 cup prepared yellow mustard
1/2 cup prepared stone ground mustard
2 tablespoons Dijon mustard
2 tablespoons maple syrup
1/4 tablespoons rice wine vinegar

Preheat oil to 375 degrees. Using a large pot, boil potatoes with skins on until almost done. Allow to cool, and cut potatoes into long strips, approximately 1/4 to 1/2-inch wide and thick. In a large pot or fryer, par-fry the potatoes for 5 to 6 minutes. Potatoes should be limp. Remove potatoes and place onto paper towels and allow to drain.

Place potatoes in oil for 3 to 5 minutes, or until brown. Remove fries from oil, drain on paper towel, and while still hot, season with Creole pepper seasoning and serve with Maple Mustard Dipping Sauce. Makes 4 servings

Maple Mustard Sauce: Whisk all ingredients together and serve.

Sweet Potato Biscuits

2 heaping tablespoons of sugar
1 1/4 cups all-purpose flour
4 teaspoons baking powder
1/4 cup (1/2 stick) of butter
2-4 tablespoons milk (depending on the moisture of the potatoes)
3/4 cup mashed cooked sweet potatoes
1/2 teaspoon salt

Preheat the oven to 450 degrees. Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in.

Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.) Makes 15-18 biscuits