snowbunny cute place! It’s definitely a one person cabin.
Dotty I forgot to say earlier, but yay on bein’ free.
BBBobbio I forsee pickled sausage in my future. Sounds good! Chicken ala Bob sounds suspiciously like Chicken ala Me. Interestin’ how poor college students think alike ain’t it? 
It’s still one of my favorite ways to grill chicken. Simple and good.
I’s tahred y’all! However the yahd is all mowed and edged and purty. I’m all showered and clean smellin’. Oh and I burned off the new grill. It gets it’s official Christening this weekend. Interestingly enough, the first thing I’m cookin’ is Chicken ala BBBobbio and Moi.
MOOOOOOM ice cream is often sneaky like that in my experience.
MCUNE I wouldn’t know what to call the peaches and chili sauce. Chili Peaches? Mumpers are welcome to chime in with their own ideas. Like any of y’all need an invite to give an opinion.
Ok, in spite of the fact that everyone is apparently appalled at the way I cook, I’m includin’ some more recipes. So There! 
Collard Greens
1 or 2 bunches of collard greens
A ham hock or three, ham bone, or some good sized chunks of ham
1 tablespoon of sugar (or a little less if you prefer)*
Clean collard greens thoroughly. Or, you can buy prewashed greens sometimes, just give 'em a good rinse to make sure. Tear the greens into pieces. In a large pot, place two quarts of water (you can add more if needed), the hock, bone or chunks, and the sugar. Let come to a near boil. Then add collard greens. They’ll wilt in the hot water, believe me. Let them cook until tender, usually about an hour will do it.
- A lot of people say collard greens are kinda bitter. The sugar will cut the bitter taste, so it’s good to add it.
Pecan Pie
I use store bought pie crusts. As long as pie crusts are readily available at the store, I’m a happy bear. You wanna make your own, google it. Oh and this makes a more custardy as opposed to the traditional gooey pecan pie.
1 and one-fourth cups of sugar
2 tablespoons of flour
2 egg yolks
2 tablespoons of butter (no substitutes!)
1 cup of condensed milk
1 teaspoon of vanilla extract
1 cup of pecans (or more if you want)
Mix sugar, egg yolks, condensed milk, flour and butter well and cook over medium heat until thickened. Add the pecans and vanilla extract. Pour into a 9-inch pie shell and bake at 325 degrees for about 45 minutes or until set.
Low Country Boil
If you don’t have an outdoor cooker, I suggest you buy one just to do this!
2 - 3 pounds of shrimp
Soft shelled crabs (just get a bunch)
5 pounds of new potatoes
6 ears of corn cut in half
2-3 medium sized onions chunked up for flavoring
3-4 pounds of smoked sausage cut in chunks
2 boxes of Crab Boil seasoning (it comes in little pouches)
Enough water to fill your outdoor cooker pot not quite half full. Did I say this was an exact recipe?
You’ll want your outdoor cooker on medium heat. Put water in pot with the Crab Boil. Make sure the big strainer thingy that comes with the cooker is in the pot. As soon as it starts to boil, add the potatoes, onions and corn. After about 10 minutes, add the sausage. After another 15 minutes, add the crabs. Wait 10 minutes and add the shrimp. Everything should be done about 5 minutes later. Shrimp does not take long to cook. Lift the strainer thingy out and make sure everything is drained well. Ok, the best way to do this is to spread old newspapers or newsprint on a big table outside and dump everything on it. Stand there and eat! Cold beer is the perfect beverage to accompany this meal.
NOTE 1: The shrimp must be deheaded and deveined. The crab must be deheaded. Both can be bought this way. Then again, I’m spoiled cause I can jump in my truck, throw a couple of coolers on the back and be down in Appalachicola, FL when the shrimpers and crabbers come in with their catch. They happily devein and dehead the critters, and pack 'em down in ice for me to bring home and cook. You can also leave out the crab if they just oogy you, though I can’t imagine why that would be.
NOTE 2: A couple of good wooden mallets are great for cracking the crabs open. A little bit of distilled vinegar mixed with a tablespoon of Old Bay seasoning is a great thing to dip the crab meat in. It’s good!
Peach Cobbler
2 cups of peaches, sliced (you can use canned peaches)
2 teaspoons of baking powder
1 cup of sugar A pinch of salt
1 stick of butter (no substitutes!)
Three-fourths cup of condensed milk
Three-fourths cup of flour
Mix peaches with one-half cup of sugar and set aside. Set oven to 350 degrees. Place butter in a deep glass dish and set in oven to melt. Mix the remaining one-half cup of sugar with the remaining ingredients. Pour over the melted butter and DO NOT STIR! Pour peaches on top. Bake for 45 minutes until an hour. The crust will rise to the top and be a nice golden brown.
My Momma’s 'Nanner Puddin’
Ok, it’s probably every southern momma’s ‘Nanner Puddin’ but still, my momma makes this for me, so there!
1 teaspoon of vanilla extract
6 bananas sliced
2 cups of milk
One-half box of vanilla wafers
3 tablespoons of corn starch
3 eggs
1 cup of sugar
Separate eggs. Lightly beat the egg yolks. Mix the sugar and corn starch. Add to the egg yolks. Cook over low heat, stirring constantly. When the mixture begins to boil, remove from the heat quickly. Add the vanilla. Pour the mixture over the sliced bananas. Beat the egg whites until fluffy and put on top of the pudding. (Use one level teaspoon of sugar per egg white) Set oven to 325 degrees. Watch carefully because all you want to do is brown the egg whites (meringue).
NOTE: Substitute a half to a pint of sliced and sugared fresh strawberries for the bananas and make a strawberry pudding. YUMM-O!
Buttermilk Biscuits
It might take a few practice rounds to get these just right, but once you do, they’ll be golden brown on the outside and light and fluffy on the inside. SOOOOOOOOOOOOOOOOOOOOOO goooooooooooooooood!
2 cups of self-rising flour
One-half cup of shortening
One-half tablespoon of salt
1 cup of buttermilk
Combine the flour and salt. Cut in the shortening. Add the buttermilk and stir until well blended.
Ok, here’s two methods to making the biscuits.
-
Roll out the dough to one-half inch thickness on a floured surface and cut with a biscuit cutter. Place on a lightly greased baking sheet.
-
Flour your hands really good, pinch off a bit of dough and roll into a ball. Flatten with your hand and place on a lightly greased baking sheet. This is the most fun way.
Bake at 450 degrees 15 to 20 minutes, until lightly browned.
