Grandchildren’s favorites part three

Hi to all you wonderful folks in Houston County, especially the Kathleen and Bonaire area. I am Jacinda aka Chef JB…just a nick name because of my cooking and craft skills in the kitchen. I have many fond memories of moments shared with my grandparents…especially in Memaw’s kitchen and sewing room. I will never forget Mr. Argene at the canning plant. Boy did we spend time there. Here are a few of my favorites from childhood that she taught me and I still enjoy preparing. 

 Lemon Baked Chicken

2 ½ to 3 pounds chicken parts (thighs and breast work better)

1/3 cup Worcestershire sauce

1/3 cup lemon juice

1 tablespoon original Mrs. Dash

Wash chicken and salt. Put all other ingredients in a zip-lock bag and mix. Add chicken and seal bag, getting as much air as possible out of the bag. Use hands to massage chicken, in bag, making sure that chicken is well coated with marinade. Refrigerate at least 4 hours or over-night. To cook: Let chicken sit in bag on counter for about 20 minutes. Spray a baking sheet and lay chicken, skin side up on baking sheet. Spray chicken with cooking spray and bake in 375 degree preheated oven until light brown and done. Pour marinade into a saucepan and add a little water and a little cornstarch to thicken. Cook over low heat until thick. Adjust the ingredients to taste making sure that you add salt if needed. Serve as a dipping sauce for chicken.

 Beef Stew

2 pounds boneless stew beef cut in small cubes. Brown in

2 tablespoons shortening or cooking oil. Add:

2 cups tomatoes

½ cup good red wine

1 cup water or beef broth

1 teaspoon Worcestershire sauce

1 clove garlic

1 medium onion, chopped

2 bay leaves

1 – 2 teaspoons salt

1 teaspoon sugar

½ teaspoon paprika

¼ teaspoon pepper

Slowly, bring to a boil. Cover and reduce heat to simmer. Cook for 1 ½ hours, stirring occasionally. Remove bay leaves and garlic. Add:

1 pound small white onion, (if very small, leave whole.)

6 carrots, sliced

4 large potatoes, peeled and cut in cubes

2 ribs celery, sliced

Bring to a boil and reduce to simmer. Cover and cook for 30 – 45 minutes (till vegetables are done). Blend 1/3 cup plain flour and 3 tablespoons cold water. Stir a little of the hot liquid from the soup into the flour mixture. Stir slowly into the hot stew and cook for 3 minutes. Let rest for 30 minutes before serving.

 Fried Okra

Fresh okra (how much depends on how many people you are feeding and how much they like fried okra. A good rule of thumb is to allow 1 quart of sliced okra for two people)

Salt

Water

1 ¼ cups self-rising corn meal. (Very fine ground)

½ cup self-rising flour

¼ cup cornstarch

1 teaspoon each black peppers and salt

Oil for frying

Wash okra and cut off ends. Slice in ¼ to ½ inch slices. If okra appears to be too dry for the meal mixture to adhere, sprinkle a little water on it. Salt for your taste. Toss the okra to distribute the water and salt equally. In a large brown grocery bag put the meal, flour, black pepper and salt. Shake to mix and add sliced okra. Close top of bag and shake to coat all okra slices with the dry mixture. Shake in a colander to remove excess dry mixture. Have oil hot and add okra, don’t crowd. You just want one layer. When okra is brown around the edges, turn. Take up when done and drain. Repeat until you have completed cooking all

 Black-Eye Pea Salsa

2 cups of the cooked dry peas or the canned dry peas, drained

Chop 1 large sweet onion, 1 medium green bell pepper, 2 ribs of celery, 6 large ripe tomatoes, and fresh parsley to taste

Juice of 2 lemons

Lightly mix all together and add one small jar of your favorite strength Pace sauce. Toss, taste and adjust seasoning. Let set about 30 minutes for flavors to blend. Serve with small hoe cakes of fried corn bread or corn chips. Refrigerate any left-overs in covered container.

Memaw, take care and I love you. This is Jacinda signing off.