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Eating in Tennessee

Recipe Link: http://www127.pair.com/~sssmag/faerie/fft_new/fft102499.html

List of Ingredients




Eating in Tennessee.......

please visit our wonderful state sometime. i know you will be pleasantly surprised.

Welcome to Tennessee. the Volunteer state. From the mountains in the east with huge gray rocks and ledges that have timeless quality and strength, across middle tennessee and all the way over to Memphis on the mighty Mississippi, we have cities, small towns and farm lands. We are big people and little people. We come from many backgrounds and traditions. We have church suppers and family reunions. We have eaten everything from turnip greens and cornbread in the lean years to country ham and oysters with important guests. We have had hoe cakes at home and fried chicken on the lakes and at picnics. When a native Tennessean sits down to a country ham and fried chicken, corn pudding, fresh green beans, new potatoes, lemon meringue pie, pecan pie, and angel food cake, we know we are eating a dinner that satisfies. We have country ham and biscuits with gravy for breakfast. Lunch could be pinto beans with diced onions and cornbread. we love okra, cooked any style. It could be fried, cooked with tomatoes or even pickled. We love our hush puppies, I make mine with onions in the batter. Black eye Peas are a must for new years eve to bring luck for the following year. We love our fried green tomatoes and a pimento cheese sandwich. Don't forget our Moon pies...oh and fried pies. The taste of fresh cooked catfish, fried to perfection and smoked pulled pork. So it just good down home southern cooking with hospitality to match. Anyone love our goo goo clusters? take the train and come visit a spell ya'll hear ? and here are some good recipes for you

Southern Fried Chicken
1 frying chicken, cut into pieces
2 eggs
1 cup milk
1 1/2 teaspoons salt
1 teaspoon pepper
1 1/2 cups flour
3 cups lard


In a shallow bowl, beat eggs and stir in milk, salt and pepper. Soak chicken in milk mixture for about 5 minutes. Roll each piece in flour. Set aside to dry.

In a large cast iron skillet, heat the lard over medium high heat. When the fat is very hot, add the thighs and legs and cook for several minutes. Add the other pieces, being careful not to overcrowd the skillet. Cook until chicken is golden brown on one side about 5 minutes. Turn and brown on the other side. Reduce heat to medium low. Cover and cook 15 minutes. Turn pieces, cover and continue to cook 15 minutes. Uncover the last 5 minutes so the crust will be crisp.
Makes 4 servings.

Southern Fried Catfish

Vegetable oil for frying
1/2 cup white cornmeal
1/4 cup flour
2 eggs
1/2 cup milk
6 to 10 catfish fillets (or 4 to 6 whole catfish, skinned)
Salt and pepper, to taste

Heat oil in heavy skillet to 375 degrees F. Combine cornmeal and flour in a shallow bowl. In a separate bowl, beat eggs; add milk and blend well. Season the fish with salt and pepper. Dip fish in the egg mixture and coat with cornmeal mixture. Fry a few pieces of fish at a time in hot oil until golden brown on both sides. Drain on paper towels.
Makes 4 servings.

Fried Okra

1 1/2 cups sliced fresh okra, blanched and cooled or 1 (10-ounce) box frozen sliced okra
1 cup cornmeal
1/2 cup all-purpose flour
1/2 teaspoon salt
Pepper to taste (optional)
Vegetable oil for frying

If using frozen okra, place in a colander and allow to thaw. Drain for 30 minutes before proceeding. In a shallow bowl, combine cornmeal, flour, salt and pepper. Gently roll okra in cornmeal, coating each piece. Set aside 1 hour to dry. This keeps the coating from falling off during frying. In a large skillet, heat 1/2 inch oil until hot. Add okra pieces in a single layer, cook and roll gently with a fork until browned on all sides. Drain on paper towels.
6 servings.

Country-Style Green Beans

2 pounds fresh green beans, trimmed and snapped into 1-inch pieces
5 slices bacon, cut into small pieces (or one smoked ham hock)
Salt, to taste
1/2 teaspoon dried red pepper flakes
1/2 teaspoon sugar
1 1/3 cups water
Combine all ingredients in large saucepan. Cover and simmer for about 1 hour.

Hush Puppies
Makes 8 to 10 servings
3/4 cup self-rising flour
3/4 cup self-rising corn meal
1 medium onion, finely minced or grated
1 teaspoon baking soda
3 tablespoons sugar
1 egg
3/4 to 1 cup milk
1/4 teaspoon salt

Mix flour, corn meal, soda, salt and sugar together. Stir in onion and egg. Mix well. Add milk, stirring until mixture is the consistency of soft biscuit dough. Let rest 5 minutes. Stir.

Dip small spoon in glass of cold water, then scoop out spoonful of hush puppy mix. Gently lower spoon into medium hot, deep fat oil, turning spoon so that the batter gently falls out of the spoon into the oil. Continue with remaining batter, cooking about 8 to 10 puppies at one time. Do not overcrowd. Turn with spoon to brown evenly. Fry about 2 to 3 minutes until golden brown.

Left over batter may be refrigerated and used within a week

Southern Corn Bread
Makes 6 to 8 servings

1 cup flour
1 cup yellow corn meal
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 cup buttermilk
1/4 cup salad oil
1/2 teaspoon baking soda

Preheat oven to 350 degrees. Grease 9x9-inch square pan.

In large bowl, add flour, corn meal, sugar, baking powder and salt. Stir to mix well. Add egg, milk and oil. Stir, by hand, to mix well. Pour into prepared pan.

Bake for 15 to 20 minutes until edges are golden brown and top is lightly browned.

Cut into squares and serve hot with butter.

Southern Sweet Iced Tea

3 Family Size Tea Bags
2 Cups Of Cold Water
1 Cup of Sugar

Place the two cups water in a pot and add the tea bags. Bring to a boil, do not continue boiling. Remove from heat and let steep. Pour warm tea into empty pitcher. Add the sugar and stir until the sugar is dissolved. Fill remaining pitcher with cold water.

or.....

fill a gallon jar with very very hot water from the tap put in the tea bags cover and let sit for a few hours. add sugar and stir........

please enjoy........my friends

"It is okay to kiss a fool,
it is okay to let a fool kiss you,
but never ever let a kiss fool you."
Linda/Tennessee




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