Recipe of the Month

Sandra's Famous Rice

I make a lot so that I can freeze some for later in the week.

Boil 4 cups of low sodium Chicken broth. Add two cups of rice - cover on low heat and cook until done.

Saute: Shredded Zucchini (about 1 cup), 3 cloves of garlic, 1 Large onion, Spices to taste

I add the following - but be imaginative and add what spices you like.

Oregano, Salt and Pepper, little hot peper flakes, thyme (lots), marjaram

Saute until nice and brown and tender

Add to rice.

This is the secret-- Add about 1 tablespoon of cinnamon and about 1 cup of Golden raisins

Delicious!!!!!

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Sweet Potato Biscuits

Southern Living Holidays & Celebrations

• 2 cups self-rising flour
• 3 tablespoons brown sugar
• 1/4 teaspoon ground allspice
• 1/4 cup butter or margarine
• 3 tablespoons butter-flavored shortening
• 1 cup sweet potatoes, mashed
• 1/4 cup plus 2 tablespoons milk
• 2 tablespoons butter or margarine, melted

Combine first 3 ingredients in a bowl. Cut in 1/4 cup butter and shortening with a pastry blender until mixture is crumbly. Add sweet potato and milk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface; knead 3 or 4 times.

Roll dough to a 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place biscuits on an ungreased baking sheet. Brush with melted butter. Bake at 400 degrees for 12 minutes.
Yield 1 1/2 dozen.

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Soak beans overnight. In lg. pot, put water, ham bone, ham hock, short ribs, bay leaf, and salt. Bring to a boil, removing foam with a skimmer. Lower heat and simmer approx. 30 mins. Add beans and cook until tender. Add potatoes and collard greens. Saute onion, green pepper, and sausage (cut in 3 pieces) in the bacon drippings. When onion is soft, add to collard greens. Bring to a boil and cook uncovered for 10 mins. (this eliminates bitterness from greens). Cover the pot and simmer until potatoes and greens are done.
Serves 8
Source: Las Novedades Restaurant (Tampa, FL)

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Put tea bags, mint, and boiling water in a covered container. Let set for 15 minutes. Mix all other ingredients in another container. Mix all together, serve over ice. Yields 1/2 gallon.
Scrumptious

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Place all ingredients in a large crock pot (cut meat in half if necessary): stir to mix. Cook on high for 4 to 5 hours or on low for 8 to 10 hours. Remove meat and vegetables and some of the cooking liquid. Slice meat thinly across the grain. Serve with vegetables and some of the liquid.
Makes 6 servings
Source: Local Supermarket
posted by Brandi Valentine

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Sidney Saylor Farr, More Than Moonshine:
"Johnny-cakes were made by Mrs. Farr's Granny Brock, who told her she supposed the name for this bread came from the time when a pioneer woman was fixing her hungry little boy a cake of cornbread that would be "Johnny's cake." Other versions say it was bread suitable to be carried on a journey, and the "johnny" is a corruption of the word "journey"."

• 1/2 cup flour
• 1 cup cornmeal
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 egg, lightly beaten
• 1 cup hot water or milk
• 1 tablespoon shortening

Mix the dry ingredients, then stir in the rest. Drop or pour on the hot, greased griddle or iron skillet and fry to a golden brown on both sides. Serve with butter as a bread or with molasses as pancakes.

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Heat almonds, sugar and butter in a heavy skillet over medium heat. Cook, stirring constantly, until almonds are toasted and sugar is a golden brown, about 15 minutes. Stir in vanilla. Spread on aluminum foil; sprinkle with salt. Cool and break into clusters.