David, what is sweet milk? What do you typically eat with this corn bread?
David, what is sweet milk? What do you typically eat with this corn bread?
Great idea, David! You should also post the Key Lime pie recipe... and the fried chicken? :P :P
I think sweet milk is also known as condensed milk, which is not to be confused with evaporated milk.
When I was growing up--in the country--we called regular milk "sweet milk" to distinguish it from buttermilk. We called the sweetened condensed milk "Eagle Brand Milk" even if that's not the brand we used. We also used "light bread" for regular bread to distinguish it from cornbread which was served daily. Seems so strange now.
There's several different ways I make this, but this is probably the easiest! It is fast, simple and requires NO baking! :D
Key Lime Pie
You will need:
9" graham cracker pie crust
14 oz. can sweetened condensed milk
6 oz. non-dairy topping (ie: Cool Whip)
1/2 cup lime juice
Mix condensed milk with non-dairy topping at medium speed until blended. Add lime juice to mixture and blend well. Pour into graham cracker pie crust. Refrigerate at least 3 hours before serving. Top with whipped cream. :D
It sounds like Indiana and Arkansas are somewhat similar; we use some of the same terminology Shasta. DId you also call lunch "dinner" and dinner "supper" when you were growing up? We did! And like you, I grew up on cornbread! Mom also made lots and lots of fry bread, which is a Lakota Sioux recipe. Maybe I'll post a fry bread recipe here sometime soon! It's good!! :D
This sounds delicious! Is it legal to make something so rich and easy? My eyes are opened. I am enlightened.
Same thing on the meals---there was no "lunch". LOL I grew up in Missouri, but it was in the southeast corner of the BOOTHEEL, so just 1/2 mile from Arkansas. I could ride my bicycle to Arkansas in minutes. Our daily cornbread was usually accompanied by beans---Great Northern beans---sometimes white and sometimes brown. My doctor said that I had about the LOWest cholesterol he'd ever seen---I credited the beans. LOL Did your folks raise a garden? We had to have a garden every year too. Looking forward to the fry bread recipe. My granny made the best "chocolate gravy"--no recipe, tho. She just made it.
It comes in a can, Clarissa. You should be able to find it in your grocery store. Look for Borden's "Eagle Brand". If you can't find it, you can always substitute it with buttermilk. I like the sweet milk because it adds a sweet taste to the corn bread. :D
When I was growing up--in the country--we called regular milk "sweet milk" to distinguish it from buttermilk. We called the sweetened condensed milk "Eagle Brand Milk" even if that's not the brand we used. We also used "light bread" for regular bread to distinguish it from cornbread which was served daily. Seems so strange now.
ok...I can handle the Indian thing. I can handle the African/American thing. I can handle the gay thing. Heck, I can even handle the Dang YANKEE thing.
but I draw the line at SWEET cornbread!!
THAT is just WRONG!! Sacrilege! I can't let my mom know I am associating with someone that likes his cornbread sweet!
:laugh: :laugh: ;) :-*
Oh I love the Huckleberry recipes, I am gonna try them. Need a conversion table though...
http://www.onlineconversion.com/length_common.htm (http://www.onlineconversion.com/length_common.htm)
:D
Mel
For those of you who enjoy Gazpacho (the Spanish cold soup), you might want to try Salmorejo. It's similar to Gazpacho but thicker. I got the recipe from a cookbook.
mmmmmmmmmmmmmmmmmm.. even though its raiing outside and dull.... mmmmmmmmmmmmm
I agree! And I can't wait to make the fry bread too, David!!
I think I will put some fish on the fry bread and fold it up into... you know what!
bottle of Texas?
then shred the chicken breasts
in a large bowl mis the shredded chicken with the bottle of texas pete hot sauce.
heh, lee don't worry!Kelda, you are a sweetheart! That would be great ecspecially since my typing skills are lacking! :laugh:
You and David obviously think alike! - I can merge the threads for you - save you deleting and retyping?
MERGED!You're a genius!
My first merge went successfully I think!
*kelda now awaits the crashing of Betetrmost as a result*
We love this at my house with a spinach salad and a good Sauvignon Blanc
No Crust Zucchini Tart
4 cups (960mL) zucchini, grated
1/4 (60mL) cup butter
½ cup (120mL) sliced fresh mushrooms
1 cup (240mL) onion, coarsely chopped
1/4 cup (60mL) parsley, chopped
1 Tbsp. (15mL) Mrs. Dash® Classic Italiano Seasoning Blend (or any blend of Italian herbs you choose)
3 eggs, beaten
1 cup (120mL) Parmesan cheese, grated
½ cup (120mL) whipping cream
Directions:
•Wash and trim zucchini, grate and place in colander and drain over sink for 1/2 hour.
•Preheat oven to 375°F (190°C).
•Add butter to a skillet and melt over medium heat.
•Add onion, parsley, zucchini and mushrooms, saute until tender, about 12-15 minutes.
•Stir in Mrs. Dash® Classic Italiano, and cool mixture slightly.
•In a large bowl, beat eggs, add cheese and cream.
•Gently fold in zucchini mixture, spread evenly in 1quart casserole dish sprayed with non-stick spray.
•Cook in the preheated oven for 18-20 minutes or until a knife inserted in the center comes out clean
•Let stand for 10 minutes before serving.
If you like 1 cup of diced Chicken or Ham can be added to the recipe.
It sounds like something that Elvis would like! :P
If there is one scent I associate with Indiana more than anything else, it would be the smell of fresh apple butter simmering over a fire. Even today, one can still smell the spicy cinnamon scent of apple butter in the air during the autumn months. My mother made apple butter all the time when I was a kid. She would start it in the morning and allow it to slowly simmer all day on her stove. My grandmother sometimes cooked hers in a big kettle outside over an open fire.
I'm not that patient. Here's an easy apple butter recipe for the 21st century, and you don't even need an open fire or a big stove; just a microwave oven!
Apple Butter
You will need:
6 apples; cored and finely chopped
1/2 cup of apple cider
2 cups of brown sugar; firmly packed
One and a half teaspoons of ground cinnamon
1 teaspoon of ground nutmeg
1/2 teaspoon of ground cloves
Place apples and apple cider in a one and a half quart microwave proof bowl. Cover tightly with plastic wrap. Microwave on high for 15 minutes. Carefully remove plastic wrap and stir in the remaining ingredients. Return to microwave and cook, uncovered, 10 minutes more, stirring every 2 to 3 minutes. Transfer mixture to a blender or food processor and blend until smooth.
Serving suggestion: serve warm and pour over hot homemade biscuits.
Store unused apple butter in an airtight container in the refrigerator.
This recipe makes about 2 pints of apple butter. :D
see apple cider to me = alcohol - I'm assuming that is not the case!?!
I made this tonight for dinner and was thinking you all might enjoy it as well. This recipe is one my husband loves and is a good, low-fat, and quick fish recipe.
Pages from my Mama's cookbook?
Best used as lining for a bird cage...don't get me wrong, I love her dearly, but she was the mother of 4 boys (well ok, 3.5 boys and .5 girls), she worked full time and if she was late from work I would open the LaChoy can. That pretty much covers it.
I don't like fish too much Dottie, but Cod doesn't have a strong fishy taste, so I don't mind having cod for dinner sometimes. It has a very mild flavor. One of the Methodist churches here in Speedway has a fish fry about every 3 months and they serve cod. Sometimes I will stop by and pick up a bag of them and bring them home. My roommate LOVES fish. Besides, the proceeds go to a very good cause; funding the church and some local charities. I always put tartar sauce, lettuce and tomato on my fish sandwiches.
I'll give your recipe a try sometime Dottie. 8) :D
Well, my peanut butter, onion, and bacon sandwich was ...... interesting!! I think I will try it again and like it better without the Worcestershire sauce. ;D How brave am I?? ::)
L O L!!
Well, my peanut butter, onion, and bacon sandwich was ...... interesting!! I think I will try it again and like it better without the Worcestershire sauce. ;D How brave am I?? ::)
L O L!!
very!!!
I don't like "fishy" smelling or tasting things either David but I like this dish. People wax rapshodic about Salmon these days and I just can't stand the stuff. I grew up on trout...YUK... :P Now I love shellfish, liike shrimp and scallops, and crab, and lobster and I adore calamari but none of that stuff tastes or smells "fishy" ;D
But did you like it Shasta? I've seen those sandwiches on menus around here and some places are charging $8.00 for them! God, I'd rather just make my own. I love them. I'm only posting recipes on here of things I like. :)
And just what do you mean by "very", Kelda??!!!! :laugh: :laugh: ;)