Sunday, October 26, 2008

Harvest Creamed Succotash

4 ounces thick sliced bacon, cut into 1/2-inch pieces

1 medium onion, cut into medium dice

1 (10 ounce) package frozen baby lima beans

Salt and freshly ground black pepper, to taste

1 (10 ounce) package frozen sweet corn

1/2 cup heavy cream

1 1/2 teaspoons thyme

2 teaspoons chives

Fry bacon over medium-high heat in a Dutch oven until crisp, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Pour off all but 2 Tbs. of the bacon drippings. Add onions; saute until tender, about 5 minutes. Add lima beans, 1/2 cup water, salt and pepper, and bring to a boil. Reduce heat and continue to simmer, covered, until partially cooked, about 5 minutes. Add corn, cream, and thyme; return to a simmer, and warm until vegetables are fully cooked and cream doesn't pool, about 5 minutes longer. (Can be refrigerated at this point up to 2 days ahead.) When ready to serve, stir bacon and chives into warm succotash. This recipe doubles easily.

Friday, October 24, 2008

Cock Of The Walk Fried Catfish

12 4-5 ounce catfish fillets
2 eggs
1/2 cup milk
1/2 cup flour
1 1/2 cups cornmeal
2 teaspoons salt
2 teaspoons of your favorite seasoning salt
1 teaspoon black pepper
1 cup canola oil
Wash the catfish fillets , cut them into serving size pieces, and set aside.
Whisk the eggs and milk and place in a shallow bowl.Mix the flour, cornmeal, salts, and pepper; put in a Ziploc bag.
Dip each fillet in the egg mixture, then coat with the cornmeal mixture.
Pour oil into a large skillet to about 1/2" deep.

Heat on medium-high heat to 375° and fry the coated catfish pieces 3 or 4 at a time, until golden brown on each side. (don't crowd them in the pan)

Drain on paper towels

You can make tartar sauce by mixing together

1 cup mayonnaise
1/3 cup sweet relish
2 tablespoons lemon juice
1 tablespoon ketchup.

Tuesday, October 21, 2008

Marshmallow Popcorn Balls

Melt 6 tablespoons butter. Add 3 cups miniature marshmallows and stir until melted.

Blend 1/2 of 3-ounce package (3 tablespoons) raspberry jello or whatever flavor you would like depending on what color you would like.
Pour over 3 quarts popped popcorn. Mix well with buttered hands and form into balls. I usually mix with a spoon first as the jello mixture is quite hot and seems to be easier to mix throughout.

Optional: Momma would sometimes mix in candy corn with the popcorn at Halloween...or red hots at Christmas..