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| SPINACH DIP INGREDIENTS: 1 (9 to 11-ounce) package of frozen spinach 1 (8-ounce) package of cream cheese 1/2 cup plain yogurt 1 clove of garlic (minced) 1/8 teaspoon cayenne pepper 1 teaspoon salt DIRECTIONS: Cook spinach according to package directions then drain thorougly. Mix all ingredients together until smooth. Chill for a few hours before serving. Yield 1 2/3 cups. |
| FRIED GREEN TOMATOES INGREDIENTS: 3/4 cup self-rising flour 1/4 cup cornmeal 1/4 teaspoon salt 1/4 teaspoon pepper 3/4 cup milk 3 or 4 green tomatoes cut into into slices vegetable oil DIRECTIONS: Combine first 5 ingredients and mix until smooth Batter should resemble pancake batter(to thin use additional milk). Dip slices into batter (allow excess to drip off).Fry in hot oil until brown turning only once. Drain on paper towels. Yield 3 to 4 servings. |
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| SOUTHERN CREAM GRAVY INGREDIENTS: 1/4 cup bacon or sausage drippings 1/4 cup self-rising flour 1 cup of milk 1 cup of water 1/2 teaspoon salt 1/4 teaspoon pepper DIRECTIONS: Combine drippins and flour in large skillet. Cook over medium heat until pale brown. Stir in remaining ingredients and cook until thickened. Stir constantly. Awesome over biscuits. Yield 2 cups. |
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| CORNBREAD STUFFING INGREDIENTS: 1 stick of butter 11/2 cups onion (chopped) 3 cups of celery (chopped) 2 batches of cornbread (2 - 8 inch square pans or equivalent). 4 cups of bread crumbs 3-4 cups chicken or turkey broth 1 tablespoon dried sage 2 tablespoons poultry seasoning 1/2 teaspoon dried thyme 3 eggs (beaten) DIRECTIONS: Preheat oven to 400 degrees F. Saute' the onions and celery in butter over medium heat until tender (8-10 minutes). In a bowl mix remaining ingredients and add the onion and celery. Spread in a greased pan and bake for 30-40 minutes. Serves 12. |
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