Sour Cream Cornbread

From Chew on This! — Blog by Georgia Richardson

February 3, 2010

My fans (both of um) asked me to put a cornbread recipe on here to go with the Country Cabbage recipe below. Without further to do, here tis...

Sour Cream Cornbread

1/2 cup oleo (or 1 stick)
1 cup cream style corn
1 cup sour cream
1 cup self-rising cornmeal
2 eggs, beaten
1/2 medium onion, grated

Directions

Preheat your oven to 350. Add the oleo to a cast iron skillet (8-inch) and place the skillet into the oven while it is preheating. You CAN use a pan, if you gotta. Personally, I prefer the iron skillet. It makes it taste more countrified...(is that a word?)

Mix other ingredients till blended. Pour remaining melted oleo into batter and mix well. Pour batter back into hot pan/skillet and bake 35 to 40 minutes. (Sometimes I cook mine an hour; just depends on your oven)

Taste bud warning: This cornbread is VERY rich, yet simple to make...so easy a caveman could do it. Is it larapin? Does cotton grow in the South? Darn tootin’ it’s larapin!

Country Cabbage and Cornbread

From Chew on This! — Blog by Georgia Richardson

February 3, 2010

If there’s one thing that will make me run to mama; it’s her Country Cabbage and cornbread. I have no shame. Gimme.

Mom’s Country Cabbage

Ingredients

• 3 slice bacon
• 1/2 cup chopped onion
• 1 small green pepper, chopped
• 1/2 cup chopped celery
• 5 cups shredded cabbage
• 1 teaspoon sugar
• 1/2 teaspoon salt ---1/8 teaspoon pepper
• 1-16oz can tomatoes, plus 1/2 can Rotel

ONE PAN OF HOT CORNBREAD. Do not try and substitute store-bought for this dinner. How insulting. Puleaseeee...

Directions for making the magic:

Cook bacon, drain, crumble, and set aside. Don’t eat the bacon. You know you wanna. But don’t; you’ll thank me later. Add onion, green pepper, celery to drippings and cook till tender, but NOT brown. Add remaining ingredients and bring to boil. Reduce heat to med-low. Cover and cook for 5-8 minutes. Top with the bacon you DID NOT eat. Serves 6-8 but if you’re smart, don’t tell anybody you’re making it. More for you. Dig in! Thank you Mama...

Pineapple Casserole

From Chew on This! — Blog by Georgia Richardson

January 27, 2010

What is it about the word casserole that makes men shudder? Feel free to change the name to Easy Cheesy, or whatever makes their eyes twinkle when you mention it.

Pineapple Casserole

3-20 oz. cans of pineapple chunks
1 lb grated sharp cheese
8 tablespoons flour
1 cup sugar
1 roll of Ritz crackers
1 stick of butter

Now you KNOW this isn’t fattening, right? Wanna buy a bridge?

Instructions
Drain pineapple, save the juice. Melt the butter and crush the crackers. Mix the pineapple with 8 oz of cheese and put into a casserole dish. In another bowl, mix flour and sugar. Pour this mix over the pineapple/cheese. Pour 1 1/4 cup of the juice over that. Sprinkle the rest of the cheese on top and then add the crushed crackers. Drizzle butter over it all. Bake at 350 for 40-45 minutes.

In a word...LARAPIN!

Oreo Delight - Or dessert to put your face in

From Chew on This! — Blog by Georgia Richardson

December 8, 2009

Everybody knows I kind of, sort of, like Oreos.

Okay, big lie. I’ve been known to hide and eat entire rows from the bag. I don’t do that anymore. Wanna buy a bridge?

But I ask ya, who doesn’t like chocolate or Cool Whip?

Oreo Delight

• 1 package of Oreo cookies (UN-eaten)
• 2 boxes of INSTANT chocolate pudding mix
• 1 medium container of Cool Whip (DO NOT use the “lite” kind)

Directions:

Prepare 1 box of pudding mix and pour it into the bottom of your serving bowl. If you have a clear one, this makes a really purdy presentation.

Crumble 1 1/4 rows of Oreo cookies on top. Then put a layer of Cool Whip (1/2 of the container).

Prepare 2nd box of pudding mix and pour on top of Cool Whip. Crumble 1 1/4 rows of Oreo cookies on top. Put remaining 1/2 tub of Cool Whip on top and then decorate top with remaining cookies. Refrigerate.

Take about 10 minutes to slap together but ohhhhh mama, does it EVER make a good-looking dessert. And....you ready? It’s larapin!

Quick and Cheesy Appetizer

From Chew on This! — Blog by Georgia Richardson

November 25, 2009

Just in time for Turkey Day, here’s a quick and OH SO EASY appetizer to make. I like to call it:

Cheese Rounds for the Hounds

1 cup grated cheddar cheese (wimp out and buy the bags)
1/2 cup margarine
1 and 1/4 cup flour
Dash cayenne pepper (I use a dash, some of you daredevils may want more)

Mix ingredients together and form long rolls, 1-inch in diameter. When ready to bake, slice into 1/4-inch rounds (thus the name) and bake 5 minutes at 400 degrees. I like to take a fork and make an indentation on each round. Why? Ah...I dunno. Leaving my mark?

Watch people pile a bunch in napkins and then stuff them in their pockets, the hounds! Best make a double batch.

Easy Black Bean Soup

From Chew on This! — Blog by Georgia Richardson

November 13, 2009

I do NOT like black beans, but I can eat this soup until they drag me away from the bowl...kicking and screamin’ for more. It’s...ah, well, ah, you know, LARAPIN!

Black Bean Soup - Tweaked by ME, because it’s all about ME!

• 1 can of Black Beans, drained and rinsed
• 2 cans of chicken broth
• 1 can Rotel
• 1 can of Mexicorn, drained
• 8oz. jar of Salsa (any brand, I use Pace)
• 1/2 cup minute rice - (NOTE: Let the tweaking begin. I use Uncle Ben’s Wild Rice in the pack that you can nuke in 90 seconds. I put the entire bag in the soup. I DO NOT use white rice. Ew)

Directions

Throw everything in a large pot and cook for 20 minutes. Top with Mexican Cheese Blend (I use the 2% package), and sour cream (I use Fat-free). Stand back because after a bowl of this, you WILL be making Christmas music....joyful noise.

Blackberry Wine Cake

From Chew on This! — Blog by Georgia Richardson

October 31, 2009

I heard that Jillian (The Biggest Loser workout warden) said we must eat one piece a day or she’ll hurt us. There you go, permission granted!

Would I lie?

Blackberry Wine Cake

1 box Duncan Hines Moist Deluxe Yellow Cake Mix (without pudding)
1 box (2.75) Blackberry Royal Gelatin (Jell-O folks, Jell-O...Wally World or Piggly Wiggly carry it)
4 eggs
1 cup Wesson oil
1 cup Blackberry Wine (I use Maneschewitz Blackberry wine)
1 cup English walnuts, chopped
(Sell a kidney if you have to, but make sure you include walnuts)

Mix all ingredients together and pour into a floured/greased bundt pan.
Cook on 350 degrees for 40-45 minutes (may take a tad longer, depends on oven)
Do the toothpick is it done trick.

NOTE: if you would like to make it ultra PURDY, you can put the nuts on the bottom of the pan (well floured/greased) FIRST...then pour mixture over it.

Here comes the yummiest part...ICING

1 cup confectioners sugar
1/4 cup Blackberry wine
Optional...you can add 1/2 stick of butter to this. I don’t. Your call

Mix together and drizzle over warmmmmm cake. Oh Lordy...did I just die and go to heaven? Come on...say it with me. You know you want to...it’s LARAPIN!

Mom’s Chicken Stew

From Chew on This! — Blog by Georgia Richardson

October 24, 2009

Three words...TO DIE FOR.

Nuff said.

Mom’s Chicken Stew

4 or 5 skinless, boneless, chicken breasts (or you gotta remove all that icky stuff later)
4 or 5 potatoes, cut up into little chunks
2 or 3 onions
1 small can tomato paste
lots of salt and pepper
1 large can of PRIDE OF ILLINOIS white cream corn (very important, if you can’t find it, let me know, I’ll mail you a can)

Cook chicken breast in large Dutch oven (or French, or Russian, bawwhahaha...ahem...sorry, couldn’t resist) 1 hour or til tender. Cool, drain, remove.

Add potatoes and onion to chicken broth and cook 30 minutes or till tender. Cut chicken up in small pieces and add chicken, tomato paste and corn to the potatoes and broth. Simmer for about 45 minutes if you can wait that long. Me, I choose to burn my lips with all the taste-testing. It’s what I do.

And you know what’s next, don’t you? LARAPIN!

Broccoli Cornbread

From Chew on This! — Blog by Georgia Richardson

October 16, 2009

When mom told me I needed to make some Broccoli Cornbread I just stared at her like she had three heads. The only thing that would come out of my mouth was “unnatural.” Broccoli? Put into Cornbread? Ew?

Mom insisted. Mom persisted. Mom shoved a piece she had made into my gapping mouth. My taste buds starting clapping and shouting and I lived happily ever after. Try it. If you don’t, I’m gonna tell mom. I mean it.

Mom’s Broccoli Cornbread

1 box Jiffy Muffin Mix
3 eggs
1 cup chopped broccoli (thawed) drained, drained, and then drained again.
1 cup shredded sharp cheddar (or medium) - I use the 2%
1 cup chopped onion
1 stick melted butter or oleo

Beat the eggs with a fork and then put in the rest of the ingredients. Mix it all up while you sing, “You Are My Sunshine.” Then bake at 400 for 30-35 minutes. If you have an iron skillet, use that. If not, borrow one. It just taste better in iron.

Tailgate Texas Caviar

From Chew on This! — Blog by Georgia Richardson

October 14, 2009

Lawn chairs, screaming at the top of your lungs, good food!

Nope, not family reunions, it’s tailgate time folks! Here’s a recipe for a chip-dip that I’ll guarantee will leave your bowl empty, your sacred team shirt covered in dip drips, and your tailgating buddies inviting you back with a primo parking space.

Tailgate Texas Caviar

2 cans of Bush’s Black-eyed peas, rinsed and drained (I ONLY use Bush’s)
1 can of Shoepeg corn
1 small can of chopped black olives
1 small purple onion, chopped (cause it makes it pretty)
1 bunch of green onions with tops, chopped
1 small green bell pepper, chopped
2 jalapeno peppers, chopped
6 small ripe tomatoes, chopped
1 small bottle Italian Dressing
Optional - Add a can of Rotel Tomato & Green Chilies for a kick. (Get it? Football? Kick? Hmm...tough room)

Directions: Pay attention cause this is realllllly complex.
Mix up stuff.
Pour Italian dressing over stuff.
Refrigerate stuff for about 2 hours.
Take stuff to game.
Eat stuff with Frito Scoops.
Burp stuff. Yell for your team.
Repeat.