Recipes so good, you’ll want to try them today!

Katie Sara and Reiner love to get together with family and friends, and when they do, food is usually involved. When they sit down at the table, a few favorites are almost always present. They’ve talked Auntie Belham and some of the others into sharing their recipes for a few of these down-home Southern goodies.

If you have any favorite recipes of your own that you’d like to share, I’d love to hear about them. Send them on to me, and I’ll post them here. So keep checking back for more delicious dishes. Contact Lynnette Hallberg

Enjoy!!!!

Katie Sara’s Sweet Potato Pie

This is great at holiday time—Christmas, Easter, Thanksgiving—or, for that matter, any old time at all!
You’ll need:

• 1/4 cup flour
• 1/4 cup packed brown sugar
• 1/8 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 2 tablespoons butter
• 1/4 cup chopped toasted pecans

Directions:
By hand, mix the butter and the potatoes. Add the brown sugar, cinnamon, nutmeg, and ginger, stirring well. Mix in the 2 eggs, then the half-and-half. Pour this filling into a 9-inch deep-dish pie shell. Bake at 375 degrees for 30 minutes. Sprinkle with the Pecan Streusel topping and bake 20 to 25 minutes more or until knife inserted near center comes out clean. Cool before serving. Pecan Streusel topping: Mix together 1/4 cup all-purpose flour, 1/4 cup packed brown sugar, 1/8 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Cut in 2 tablespoons butter till mix resembles coarse crumbs. Stir in 1/4 cup chopped toasted pecans.

Serves 8

Reiner’s Sweet Tea

Reiner loves a long, tall glass of this after he’s been out for a long ride on his Harley—or while he’s sitting on the front porch swing with his favorite girl. You’ll need:

• 3 family-size tea bags
• 2 cups cold water
• 1 cup sugar

Directions:
Place the cold water and tea bags in a pot. Bring to a boil and immediately remove from heat and let steep. Do not continue boiling it. Pour the still-warm tea into a pitcher, add the sugar, and stir until its dissolved. Fill the pitcher with cold water or ice to taste. You might want to add a pinch of baking soda to the water and tea bags. It won’t change the taste, but it takes out any bitterness and darkens the tea.

Philomena’s Fried Green Tomatoes

These are so good—even better when you pick the tomatoes right out of your own garden!
You’ll need:

• 1 1/2 all-purpose flour, divided
• 1 1/2 cups buttermilk
• 2 eggs
• 1 teaspoon salt, divided
• 1 teaspoon pepper, divided
• 3 green tomatoes, cut into 4 to 6 slices
• 2 cups vegetable oil

Directions:
In a shallow bowl or pie tin, whisk together one tablespoon flour, the buttermilk, eggs, 1/2 teaspoon salt and 1/2 teaspoon pepper. In a second bowl, blend the remaining flour, salt and pepper. In a heavy skillet (a cast iron one works well, heat oil until it’s very hot. Dip the tomato slices into the buttermilk mixture, dredge in the flour mixture, then fry in the oil until golden brown on each side. Drain on a paper towel before serving warm.

Makes 4-6 servings.

Auntie Belham’s Southern Fried Chicken

There’s nothing better than good, down-home fried chicken, whether it’s served hot or cold. What’s a picnic without this favorite? You’ll need:

• 2 frying chickens, cut into serving pieces
• 2 cups flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon parsley flakes
• ½ teaspoon paprika
• 1 cup milk
• vegetable oil for frying

Preparation:
Wash your chicken pieces and pat them dry.
In either a brown paper bag or a large food storage bag, combine the flour, salt, pepper, parsley flakes and paprika; shake to blend well. Pour the milk into a wide shallow bowl or pie tin. Heat 1 to 2 inches of oil in a deep heavy skillet (cast iron works well) over medium heat, or use an electric fry pan set at 375° F. The oil is the right temperature if a drop of water spatters when it hits the hot oil. One at a time, dip the chicken pieces into the milk, then place them in the bag and shake to coat evenly. Arrange the chicken pieces in the pan, being sure not to overcrowd. You may need to fry the chicken in two batches. Fry the chicken 15 to 20 minutes, turning once to brown both sides. The outside will be golden brown and crisp. Reduce heat to 350° F and fry about fifteen minutes longer, turning once, until the chicken is cooked through. Drain the chicken on paper towels.

Serves 8.

Rhonda’s Old-Fashioned Lemonade

In a big, old glass with lots of ice, this is just the thing after mowing your yard or weeding your flower bed. You’ll need:

• 6 lemons
• 1 cup sugar
• 6 cups cold water

Directions:
Juice the lemons to make 1 cup of juice. This will be easier if you roll the lemons firmly between your hand and the counter top before cutting in half and juicing. In a gallon pitcher combine 1 cup lemon juice, 1 cup sugar, and 6 cups cold water. If you pre-boil a couple cups of water with the sugar to dissolve it completely, it will prevent any grainy taste. Stir. Adjust water to taste. Chill and serve over ice.

Kip’s Grits and Cheddar Cheese Casserole

You just can’t set a proper Southern table without this great side-dish. You’ll need:

• 4 1/2 cups milk, divided
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup quick-cooking grits
• 2 tablespoons butter or margarine
• 1 1/2 cups grated Cheddar cheese, divided
• 4 eggs, beaten

Directions:
Preheat the oven to 350 F.
Bring 4 cups of the milk to a boil in a large saucepan. Add the salt and pepper, then gradually stir in the grits. Lower the heat and simmer, stirring occasionally, for 5-7 minutes. Remove from the heat and stir in the butter and 1 cup Cheddar cheese. In a small bowl, mix the eggs and the remaining 1/2 cup milk. Add this to the grits, stirring. Pour the mix into a greased, 2-quart casserole. Top with the remaining 1/2 cup cheese and bake for one hour.

Makes 8-10 servings.

Felicity’s Peach Cobbler

This is a great end to any dinner and so simple even a teenager can handle it. Add a scoop of vanilla ice cream to really set it off. This is a fast, easy, anytime dessert. You’ll need:

• 1 21 oz. peach pie filling. Frozen peach slices also work well.
• 1 box yellow cake mix.
• 1/2 cup toffee bits
• 1 stick butter

Directions:
Pam a 9x9 pan, and preheat the oven to 350 F.
Spread the pie filling or frozen peaches in the bottom of the pan. Sprinkle the cake mix on top and mix with a knife. Sprinkle the toffee bits over the mixture. Cut butter into small pieces and lay of top. Bake at 350 for 45 minutes.

Makes 6-8 servings.