Harvest Creamed Succotash

Ingredients
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

Instructions
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.

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.

Marshmallow Popcorn Balls

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..

Coffee Can Bread

** USE A METAL COFFEE CAN TO BAKE THIS IN **

3 cups all purpose flour
1 T sugar
1 T salt
¼ tsp baking soda
1 pgk active yeast
1 cup creamed cottage cheese
¼ c water
1 T butter
1 egg
1 egg, slightly beaten

In a large bowl, combine 1 cup of flour. Sugar, chopped onion, dillweed, salt and soda. Mix well and then add yeast. In a small saucepan, mix and heat the cottage cheese, water and butter. Add this mixture and 1 egg to the flour mixture and beat for about 3 minutes. Add the remaining flour and beat until the batter is very stiff. Kneading is not necessary.

Cover and let rise in a warm spot until it has doubled in size – about an hour. Punch down and turn into a well buttered 2 pound coffee can. Begin preheating your oven to 350 degrees. Allow the batter to rise again for about 30 minutes (in a warm spot) – the batter should be 1/2 inch below can cover.

Before baking, brush lightly with the slightly beaten egg. Bake for 35-40 minutes. Should tap hollow. If you are using an instant read thermometer, the internal temperature of the bread should be about 200 degrees.

Cool in the coffee can for about 10 minutes then loosen the loaf around edge of can with a thin knife and slip it from the can and cool on a rack. Best eaten while warm and fresh. Also can slice and toast it, then butter it..MMMMMM good!