What Would Martha Cook?

Too Busy to Be Unprepared

Archives for June 2008

Mexican Corn Bread

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1 – 17 oz. can cream style corn
1 c. buttermilk
2/3 c. canola oil
2 eggs
1 c. Jiffy cornbread mix
1 – 4 oz. can chopped jalapeño peppers, drained
1 1/2 c. sharp cheddar cheese, grated

Combine corn, buttermilk, oil and eggs. Mix well. Stir in cornbread mix.

Pour half of the batter in a 9 inch square pan. Sprinkle with peppers and half of the cheese. Pour rest of the batter on top. Sprinkle with the rest of the cheese. Bake at 350 degrees for 50 minutes.

Grocery List:
17 oz. can cream style corn
buttermilk
canola oil
2 eggs
1 box Jiffy cornbread mix
4 oz. can chopped jalapeño peppers
sharp cheddar cheese

Approximate cost: $4.26

Gumbo

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2 T. bacon drippings (from 3 slices bacon, cooked)
1 green pepper, minced
2 stalks celery, finely chopped
1 minced white onion
2 T. flour
1 large can tomatoes, crushed or puréed
frozen bag of okra
1 1/2 t. salt
1/8 t. pepper
1 clove garlic, minced
2 c. shrimp, cooked (can be the frozen, pre-cooked kind, thawed)
8 T. gumbo file’ (I like this brand the best.)
2 c. Minute Rice (cooked according to package)

Warm bacon drippings in a large stock pot. Sauté green peppers, onion, garlic and celery over low heat for five minutes. Stir in flour and cook for 1 minute more. Add okra, tomatoes, salt and pepper. Bring to a simmer on medium high heat. Add shrimp and continue to simmer for ten minutes. Remove from heat and add gumbo file’. Serve over fluffy rice and top with bits of bacon.

Grocery List:
bacon
green pepper
celery
white onion
flour
large can tomatoes
frozen bag of okra
salt
pepper
garlic
shrimp
gumbo file’
minute rice

Approximate cost: $11.89

Broccoli Salad

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2 bunches broccoli, chopped
1 t. vinegar
8 slices bacon, cooked crisply
1/2 vidalia onion, chopped finely
1/2 c. sunflower seeds, shelled
1/2 c. raisins
1/2 c. Miracle Whip
1/3 c. sugar

Mix all together thoroughly and refrigerate 2 hours before serving.

Grocery List:
broccoli
vinegar
bacon
vidalia onion
raisins
Miracle Whip
sugar
sunflower seeds

Approximate cost: $5.43

Mama Ora’s Fried Pies

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3 c. flour
3 t. baking powder
1/2 t. salt
2 eggs
1 c. evaporated milk
1/2 c. shortening
12 oz. dried apricots (or apples, plums, pineapples, etc)
1 1/2 c. water (plus 3 T. for moistening edges)
1 T corn starch
2 c. sugar (plus 1/2 c. for sprinkling on the pies at the end)
1 stick butter
3 c. canola oil

In large mixing bowl, combine flour, baking powder and salt. Cut shortening into the size of peas. Beat eggs in a 2-cup Pyrex container and add milk to it. Pour in the center of the flour and mix until it forms a ball. Put in refrigerator until ready to use.

In a medium sauce pan, put in dried fruit and cover with water. Bring to a boil on medium high heat and cook slowly until tender. Mix 1 T. corn starch with 2 c. sugar. Add to fruit. Cook slowly on medium low heat until thick. Then stir in one 1 stick butter until it melts. Remove from heat.

Roll out flour pastry to about 1/4 inch thick and cut with a saucer or circle cutter (about 8 inches in diameter). Put about 3 tablespoons of fruit in the center of each pastry. Moisten edges with water and fold edges together to make a half-circle, mashing them together with the tine of a fork to completely seal all around.

Slip pie into hot oil (375 degrees) in large pot (or Fry Daddy). Turn the pie, when golden brown. Remove with a slotted spoon and place on a paper towel lined cookie sheet. Sprinkle each one evenly with sugar.

Grocery List:
flour
baking powder
salt
2 eggs
1 can evaporated milk
shortening (Crisco)
12 oz. dried apricots (or apples, plums, pineapples, etc)
corn starch
sugar
butter
canola oil

Approximate cost: $7.78

Fried Green Tomatoes

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3 large green tomatoes
2 c. yellow cornmeal
1 t. salt
1/2 t. pepper
1/2 t. paprika
1 T. flour
1 T. butter
1/2 c. bacon fat (from 1/2 lb. cooked bacon)
1/4 c. Crisco

Slice tomatoes about 1/4 inch thick. Mix together cornmeal, 3/4 t. salt, pepper, paprika, and flour in a large mixing bowl. Dip each tomato in flour mixture on both sides and set aside on a large plate.

Heat butter, bacon fat and Crisco in a large frying pan on medium high heat for five minutes. Gently place two tomatoes at a time in the pan. Cook for about five minutes on each side or until golden brown. Remove to a plate with a paper towel to soak up grease. Sprinkle 1/4 salt evenly on top of the finished tomatoes.

Grocery List:
3 large green tomatoes
yellow cornmeal
salt
pepper
paprika
flour
butter
1/2 lb. bacon
Crisco

Approximate cost: $3.48

Southern Fried Chicken

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3 lbs. thawed, chicken breasts with skin (can use a fryer, thighs, legs or wings, too)
1 c. heavy cream
2 T. water
2 eggs
2 c. flour
1 t. salt
1/4 t. pepper
1/2 t. paprika
1 c. bacon fat (from about 1 lb. cooked bacon–great with fresh green beans)
1 c. Crisco
1 T. butter

Shake 1/2 t. salt and 1/8 t. pepper evenly over chicken in a 13 X 9 inch baking dish. Let sit for about 20 minutes. In a large bowl, mix cream, eggs, and water–mix thoroughly. Pour mixture over chicken. Refrigerate for one hour. In a large bowl, mix flour, paprika, 1/2 t. salt and 1/8 t. pepper Roll chicken in flour, covering completely. Set aside in another 13 X 9 inch baking dish.

On medium high heat in a large frying pan, melt butter, Crisco and bacon fat. Let heat for about 5 minutes. Place chicken, two at a time, in the hot oil. Turn after about 7 1/2 minutes on each side. Chicken should be golden brown and cooked through until it is white and flaky.

Grocery List:
3 lbs. chicken breasts with skin
heavy cream
2 eggs
flour
salt
pepper
paprika
1 lb. bacon
Crisco
butter

Approximate cost: $7.76