Southern Girl Cooking Tuesday's

Ok, so last week I gave you an easy way to make black eyed peas without going out, getting fresh peas and having to shell them and then cook them.....convenience is a big thing these days with everyones busy life....don't get me wrong, I can remember as a child going to my grandmothers and shelling peas and loving it......and I would shell peas today to!!!!

Today's recipe is out of a can again......but like I said, convenience is a big thing these days!!

GREEN BEANS
2 Cans Green Beans(drain one can)
1 Beef Bouillon Cube
A Little Sugar

Drain one can of your green beans and then pour both cans into your boiler
Add the beef bouillon cube and sugar
Cover beans and cook until the liquid boils out.
Enjoy.....

Southern Girl Cooking Tuesday's

Sometimes you want vegetables but do not have time to really shell peas and then cook them...so to improvise here is a recipe to try and get that home grown taste......the only thing is I do not measure anything when I am adding to my canned vegetables......

Black-Eyed Peas

2 Cans Black Eyed Peas
Bacon Grease(if you have it)
Sugar ( not too much but enough to add a little flavor.....test it as you go)

Mix all ingredients together and boil......Enjoy and serve with cornbread!

Southern Girl Cooking Tuesday's

CROCK POT ROAST

1 Roast
2 Cans Cream of Mushroom Soup
2 Cans Water
1 Package Onion Soup Mix
Potatoes (Washed & Peeled)

Place Roast in crock pot and then add the Cream of Mushroom Soup, Water and Onion Soup Mix.
Add Potatoes
Cook on low all night OR all day...I normally cook mine all night because I do not like to leave my crock pot on all day if I am not at home and I normally do this on Saturday nights so that we can have it for lunch on Sunday's....
The soups and water make a great gravy......so if you do not want to add potatoes and cook them with the roast you can always make mashed potatoes before serving.

Hope you enjoy!

Southern Girl Cooking Tuesday's

I saw the request from my sweet friend Denise that always comments.....and I will post Red Beans and Rice....the recipe I use actually belongs to another friend and I was going to make Red Beans and Rice a few weeks ago when we had the cool front come through and could not find my recipe anywhere! Another good reason to blog them and then I can just go to the blog and there it will be:).....I did call my friend and she is going to send it to me.....so for this week I am going to post my Peach Cobbler Recipe.....this is a recipe that so many people I know back home uses.....and best of all it is really easy.....even if you have company over for dinner you can mix it up in no time.....I like to put it in the oven when we begin eating so it is still hot when we are ready for dessert!

PEACH COBBLER

1 Cup Sugar
1 Cup Flour
1 Cup Milk
1 Stick Butter
1 Can Sliced Peaches (I use the larger can)
1/4 - 1/2 Cup Sugar For Top Of Cobbler

Melt butter and pour in casserole dish

In a separate bowl mix together the sugar and flour - add milk

Pour into the casserole dish - add can of peaches - mix together

Sprinkle remaining sugar over cobbler

Bake at 350 -375 degrees for approximately 45 minutes or until golden brown.

Let cool a little before serving but it is great hot topped with vanilla ice cream! Enjoy!!

Southern Girl Cooking Tuesday's

I was trying to decide what to post this week and decided to post an item that you could cook everytime you cook dinner. I have a friend from back home who once said there are only 2 breads you ever need....cornbread and biscuits!

Today I am posting a Cornbread recipe that I cook quite often....a friend of mine gave me this recipe many years ago and it has become the cornbread recipe I use. Hubby always loves to see a black iron skillet coming out of the oven with a hot pawn of cornbread in it....I think he really could eat it with every meal! I like my cornbread sweet so I do add sugar....I actually add sugar to a lot of items I cook....

CORNBREAD
1 Cup Self Rising Flour
1 Cup Yellow Cornmeal
1/4 - 1/2 cup Sugar
4 Teaspoons Baking Powder
1/2 Teaspoon Salt

Mix Above Ingredients Well
Then add:
1 Cup Milk
1/4 Cup Butter (melted - see "hint" after this recipe)
1 Egg

Stir gently - do not overbeat

Pour into greased pan (I use a smaller iron skillet)
Bake at 425 until golden brown
Top with butter

A couple of helpful hints:

1) the 1/4 cup of butter can be melting in your skillet while you are preheating the oven and mixing the other ingredients together.....then just pour the butter into the mixing bowl at the appropriate time and leave enough in the skillet to make sure it is greased down...

2)if you only have All Purpose Flour just add 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt to your 1 Cup of All Purpose and you have Self Rising

Hope you enjoy......and back in Louisiana I think Cornbread will go with just about any meal!!!!

Southern Girl Cooking Tuesday's

Ok, for all of you that know me you know that I say there is no food like back home in Louisiana....well, I have decided that I am going to start posting on Tuesday's great Southern Recipes....they will probably be some of our favorites...now when we moved from Louisiana we stayed in the south so it is not like we still don't get Southern food BUT it is a little different....I would say seasoned differently and the best places to eat back home are the little Hole in Wall places....and believe me, we look for those places over here.....we do not just eat cajun food or catfish all the time we eat all kinds of things so some of you may not think that each meal is so Southern but we eat everything back home to:).....OK, for my first "Southern Girl Cooking Tuesday" my recipe will be one of Hubby's favorite casseroles that his mom made him...so I got the recipe from my mother-in-law not long after we got married...it is really, really simple and Hubby always loves it....and I normally have all the ingredients in my pantry for this so I can make it when I can't think of anything else!! Now we have not had this too much since I have been pregnant because I do not want to use my weekly seafood allowance on Tuna because I am a huge catfish and shrimp girl....and he knows I would rather have catfish or shrimp on the weekend....so after little Junior arrives this will be a regular in our house again:)

And as all Southern girls do, serve with SWEET TEA!!!!

Tuna Casserole

1 Can Tuna (6 1/2 oz)
1 1/2 cups uncooked small elbow noodles
1/2 cup onion (optional) I do not add the onion to mine
1 - 5 oz. can evaporated milk (I have used regular milk before and it has turned out fine)
1 can Cream of Mushroom Soup
80z. bag of grated cheese
1/2 - 3/4 stick melted butter
1 tube of Ritz Crackers

Cook elbow noodles and drain (do not rinse)
While the noodles are cooking drain and rinse the tuna and open all your can goods
After you have drained the water from the noodles ADD:

Drained Tuna
Milk
Cream of Mushroom
Cheese

Mix all the above in with the noodles and then place in a lightly greased casserole dish.

Crush the crackers into small pieces and mix with the melted butter. Spread the butter/cracker mix over the top of the casserole and bake at 350 degrees for about 30 minutes.

I hope you enjoy the recipe if you try it and if there is a recipe that you know that I make that you would like for me to share or if you have a recipe of your own that you would like for me to share just let me know! Hope you all have a great rest of the week AND it is a short week since this past Monday was Memorial Day!!!!!