Jennifer Broussard’s Honey Glazed Chicken from Treasures and Pleasures cookbook looks to be quite simple, ideal for the busy homemaker. Stick the dish in the oven and go about your other chores. Or… put your feet up and relax!
Savannah Style cookbook has loads of lovely recipes. We are passing on one of the great food ideas contained therein. Sunday Cabbage appears in the top rankings of cabbage recipes.
From an online site, thepioneerwoman.com, we have Ranch Potatoes. Because a beautiful, crispy crust and tender, creamy interior is hard to achieve when roasting raw potatoes, taking the time to boil them first ensures they will not only have the perfect texture, they will also absorb more of the flavor from the oil and the ranch packet. One bite of crunchy, creamy potatoes, and you’ll never want to roast potatoes the same way again. We also have the recipe for homemade ranch seasoning used on this and numerous other recipes you probably often prepare, below.
The recipe from thepioneerwoman.com for homemade ranch seasoning may take you five minutes to mix a few ingredients together, and you’re all set. The key ingredient is dry buttermilk powder. You can find it in the baking aisle or near the powdered milk in your grocery store. It will save you money from buying buttermilk from the dairy case, and you can use it for pancakes, waffles, and many other recipes calling for buttermilk. It keeps for months.
We have a Hummus recipe for you from Southern Living’s 1996 Annual Recipes. This recipe was contributed by Joan Ranzini of Waynesboro, Virginia.
Mrs. Emily Meggett shares her recipe for Peach Pie, which serves 10. It has a 9-inch pie crust. We found this pie recipe in in her book Gullah Geechee Home Cooking along with her recipe for pie crust.
Mrs. Meggett says, “This pie crust works for any of my pies. Most of my pies require one layer of crust for the bottom and one for the top, but like I say, you cook to your taste. When making a pie crust, you always want to use all-purpose flour for the dough, because self-rising flour will make the dough too thick. Give this recipe a couple of tries, and you’ll be surprised at how quickly you become a pie crust expert.”
JENNIFER BURGUST BROUSSARD’S HONEY GLAZED CHICKEN
Recipe from 1990 Presbyterian Women First Presbyterian Church of Apopka,
Treasures and Pleasures cookbook
1 whole chicken, cut up
1/2 cup butter, melted1/4 cup mustard
1/2 cup honey
Mix butter, mustard and honey. Pour over chicken in baking dish. Cover and bake at 350 degrees for one hour. Bake uncovered for an additional 15 minutes.
SUNDAY CABBAGE
Recipe from Savannah Style,
a Cookbook by The Junior League of Savannah, Inc.
1 small to medium head of cabbage
2 eggs, hard-cooked
2 cups milk
2 tablespoons flour
1/2 cup margarine
4 ounces Cheddar cheese
Worcestershire sauce, to taste
Seasoned salt, to taste
Salt and pepper, to taste
Pour milk in small saucepan; bring to a boil. Make flour paste by adding a little milk to the flour. Add boiling milk until it becomes a thick white sauce. Add 1/4 cup margarine, seasoned salt, pepper and cheese. Cut cabbage in wedges and boil until tender, five to seven minutes. Drain cabbage, salt it and toss with remaining 1/4 cup margarine. Place half of the cabbage in a 1-quart dish, dice eggs over top and cover with half of the cheese sauce. Top with buttered bread crumbs; repeat second layer in same order. Bake at 350 degrees Fahrenheit for 30 minutes or until bubbly.
RANCH POTATOES
Recipe from THEPIONEERWOMAN.COM
6 tablespoons olive oil, divided
2-1/2 pounds red potatoes, cut into 1-inch chunks
1 tablespoon kosher salt
1 1-ounce ranch seasoning packet, divided
3/4 cup sour cream
1/4 cup buttermilk or whole milk
Chopped chives or dill, to serve
1) Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with foil. Pour 4 tablespoons of the oil onto the prepared baking sheet. Place the baking sheet into the oven. 2) In a large pot, add potatoes, salt, and water to cover by 1 inch. Bring to a boil over medium-high heat. Cook potatoes until they are almost tender, 8 to 10 minutes. Drain potatoes and return them to the pot. Place lid on top of the pot and shake the pot vigorously for 30 seconds. Remove the lid and add the remaining 2 tablespoons of oil and 2 tablespoons of ranch seasoning. Fold to combine. 3) Remove the prepared baking sheet from the oven. Spoon the seasoned potatoes onto the hot oil, folding to combine. Roast the potatoes until crisp, 30 to 35 minutes. 4) In a medium size bowl, stir together the sour cream, buttermilk, and the remaining 2 tablespoons of ranch seasoning until well combined. Cover and refrigerate until ready to use. 5) Spoon and spread the ranch dressing onto a serving platter. Top with hot potatoes and sprinkle with chives or dill, if desired.
RANCH SEASONING MIX (WITH NO PRESERVATIVES)
Recipe from THEPIONEERWOMAN.COM
1/2 cup dry buttermilk mix
Add seasoning in amounts to taste of: dried parsley, dried dill, dried chives, garlic powder, onion powder, salt and pepper
1) Whisk the dry ingredients all together to combine. 2) Place the Ranch Seasoning mix into an airtight container and store in the refrigerator.
SOUTHERN LIVING’S HUMMUS
Recipe from SOUTHERN LIVING’S 1996 ANNUAL RECIPES
1 (15-oz) can chick-peas, drained
1/4 cup tahini
2 tablespoons chopped fresh parsley
1 clove garlic
1/3 cup lemon juice
1-1/2 teaspoons ground cumin
1/4 teaspoon ground red pepper
2 tablespoons chopped onion
1 tablespoon reduced-sodium soy sauce
Position knife blade in food processor; add all ingredients, and process until smooth. Yield: 2 cups.
EMILY MEGGETT’S PEACH PIE
Recipe from Gullah Geechee Home Cooking by Emily Meggett
6 peaches (about 2 pounds), peeled, pitted, and sliced
3/4 cup granulated or
3/4 cup packed light brown sugar
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1 tablespoon all-purpose flour
Juice from 1/2 lemon
Unbaked pie crust dough, one half of the dough used to line a 9-inch pie dish, one half rolled out for the top crust
1) Preheat the oven to 350 degrees Fahrenheit. 2) Put the peaches in a mixing bowl with the sugar, butter, flour, and lemon juice. Stir until the peaches are covered. 3) Transfer to the unbaked pie crust. Cover the top with pie crust and pinch the pie crusts together around the rim to seal. With a fork or toothpick, punch a few holes in the top pie crust. Bake for 40 to 45 minutes, until golden brown and bubbling.
EMILY MEGGETT’S PIE CRUST
Recipe from Gullah Geechee Home Cooking by Emily Meggett
1-1/2 cups all-purpose flour, plus about 1/2 cup for the countertop
1-1/2 teaspoons salt
3 heaping tablespoons Crisco shortening
7 tablespoons ice-cold water, plus more if needed
1) In a mixing bowl, combine the 1-1/2 cups flour and the salt. With a knife, cut the Crisco into the flour until it is a little lumpy. 2) Add the cold water by the tablespoon, and mix together until the dough holds together. If needed, add more water by the teaspoon. Careful… the dough should not be too wet or get stuck to your hands. Do not overwork the dough or it will become stiff. 3) Sprinkle 1/2 cup flour on the countertop. Take the dough and work it on the floured area. Separate the dough into two balls. 4) Roll out the dough with a rolling pin as thin as possible, making two pie crusts. Place one in the bottom of a pie dish. You may use a small knife to remove or trim any extra crust. Use other for the top crust. 5) To prebake a single crust: Preheat the oven to 350 degrees Fahrenheit. Bake the crust in the pie dish until golden, about 15 minutes, checking after 10 minutes: If the crust bubbles up during baking, pierce the bubbles with a fork and return to the oven to finish baking. Let cool completely on a wire rack. If you’re making my chocolate cream pie, lemon meringue pie, or sweet potato pie, you may use a fork to press into the rim edges of the pie dish, securing the pie crust to the dish.
