What has happened to January?

Great Day…What has happened? January is approaching saying good bye and turning things over to February. I am slowing down my pace only to see time go faster. You take care and I’ll be seeing you around…Agnes

Different Grilled/BBQ Chicken

It is different and the chicken is delicious.

Marinade

½ cup lemon juice

¼ cup Worcestershire sauce

1 teaspoon salt

3 cups water

Mix and pour over chicken quarters, cover and refrigerate until 1 hour before cooking. Let sit at room temperature during this time. Drain and dry meat with a paper towel and cook

White Barbeque Sauce (Leftover sauce should be refrigerated.)

1 pint good Mayonnaise

2 tablespoons black pepper

2 tablespoons salt

6 tablespoons lemon juice

6 tablespoons vinegar

4 tablespoons sugar

Whip all together until smooth. As soon as the chicken is done, dip in the sauce a couple of times and serve with any remaining sauce or baste chicken as soon as it is cooked.

Jezebel Sauce

(Yield: about 4 cups) (From a relative of Laura Harrison of Perry)

1 jar horseradish (5 ounce size)

1 can dry mustard (1.12 ounce size)

1 jar pineapple preserves (18 ounce size)

1 jar apple jelly (18 ounce size) (I use a pint jar of my apply jelly)

2 tablespoons coarse ground black pepper

Mix horseradish and mustard until well mixed. Add the remaining ingredients and mix well. Keeps well in the refrigerator. This is excellent with cooked fresh pork.

Gumbo

1 pound bacon, chopped, fried and crumbled

4 cups diced celery

2 cups diced green bell pepper

2 cups diced white onion

2 cups chopped green onion

3 cups thinly sliced okra

6 cups fresh tomatoes, peeled and diced

1 quart canned tomatoes, crushed

1 can cream of chicken soup

6 chicken bouillon cubes

2 cups flour

4 quarts peeled fresh shrimp

1 quart prepared crabmeat (Sometimes I substitute some of William’s white fish fillets, cut into small pieces, for the crab.)

Fry bacon until crisp, remove from fat and let drain. To the bacon fat add celery, pepper, onions and sauté until clear. Add okra and sauté until tender. Remove all from bacon drippings and drain. In a large pot put drained vegetables, tomatoes, bouillon, soup, and 5 quarts of water and simmer for one hour. In the skillet heat 1 cup fat and stir in the flour. Cook over low heat, stirring constantly, until it is the shade of brown that you want. (I don’t like it very dark.) The browning will take from 20 to 45 minutes. Whisk the flour into the pot and cook for 30 minutes, stirring. Add salt and pepper to taste. Add crabmeat and cook for 15 minutes. Add shrimp and simmer for 30 to 60 minutes. If you need to add water to thin it down add as much as 4 quarts, while cooking. To serve, put ½ to ¾ cup cooked white rice in a large soup bowl and add 2 cups gumbo. This recipe will serve 20 people and can easily be halved to feed less.

Banana Pound Cake

(This came from the Harvey’s Best cook book)

1 yellow cake mix (18.25 ounce size)

4 eggs

1/3 cup vegetable oil

½ cup water

1 and 1/3 cup bananas, mashed (about 4 bananas)

1 package vanilla instant pudding mix (3.4 ounce size)

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

Put all ingredients in a mixing bowl and use an electric mixer to mix well. Pour into a greased and floured tube pan and bake at 350 degrees for 1 hour or until done. Let rest in pan for 15 – 30 minutes. Remove and dust with powdered sugar. Store in a cake cover when completely cool.

Kentucky Wonder

Pound Cake

2 and ½ cups self-rising flour

2 cups sugar

1 and ½ cups oil

4 eggs, separated

1 small can crushed pineapple, do not drain

2 and ½ teaspoons cinnamon

1 and ½ teaspoons nutmeg

1 cup chopped nuts

Whip eggs whites until stiff and set aside. Chop nuts and set aside. Combine the rest of the ingredients and beat until well mixed. Beat in pecans. Fold in stiffly beaten egg whites. Pour in a greased tube pan and bake in a preheated 350 degree oven for 1 hour or until done. Turn out on rack and cool.

Cheese Puff

(a good snack or good with cup of Tomato Soup)

1 package canned biscuits (8 ounce size)

¼ pound cubed sharp Cheddar cheese

Oil for frying

Separate biscuits and cut each into thirds. Wrap a piece of the dough around a cheese cube, making sure that you seal well. Fry in hot far for 2 to 3 minutes or until brown. Remove and drain. Serve immediately. (For a little heat, you can sprinkle the cheese cubes with a little red pepper before putting the dough around them.) Makes 30 puffs.