Hush Your Mouth Good, Hot Water Corn Cakes

Granny’s Hot Water Cornbread
1 cup Self Rising White Corn Meal
1-1/4 - 1-3/4 cups boiling water
1/4 teaspoon sugar
Shortening and bacon grease for frying
Heat about 1/8 inch shortening & bacon grease in a heavy skillet. Measure corn meal into a bowl. Add sugar. Stir in boiling water to make batter the consistency of grits. When grease is hot, drop batter in by spoonfuls. Fry over medium heat until brown on one side, then turn and fry until brown on the other side. Serve hot.
This is a 100 year old recipe of the Timberlake Family of West Tennessee that Celeste and Alice are now serving as the next generation gathers around the table.

EASY, MOUTHWATERING,
You just can't believe it.


SERVE WITH: Grilled Ribeyes; a bowl of Chili or Bean Soup; a plate of your Favorite Vegetables;
Slathered with Butter . . .
OR DRESS THEM UP with a little crème fraîche and top with caviar, chives or even smoked salmon. I've passed them on silver trays at cocktail parties to rave revues!

Lemon Rub Pie served on a Spring Tablescape - This Recipe is 75 Years GOOD!

Catfish Hotel’s Lemon Rub Pie

Hagy’s Catfish Hotel has been serving fish on the banks of the Tennessee River since the early 1930’s at the site next to Shiloh Battlefield where the Hagy family landed and laid claim to several acres of bottom land in 1825. MamMaw Hagy added this dessert to the menu in the late 1930’s. Prepared using only the freshest ingredients, this sweet and tangy pie is the perfect ending to a hearty Southern style catfish dinner. When the Delta Queen steamboat traveled up the Tennessee River, the ship’s chef would call one day before the boat docked at the Shiloh battlefield and order 25 Lemon Rub Pies to go. The cooks would squeeze lemons and bake through the night to insure the pies were ready when the boat landed.

1 9-inch unbaked pie shell

1-3/4 cups sugar

1 tablespoon self rising flour

1 tablespoon self rising corn meal

4 eggs

1/4 cup melted butter (measure after melted)

1/4 cup milk

2 tablespoons grated lemon rind

1/4 cup lemon juice

Preheat oven to 375 degrees. Combine sugar, flour and corn meal. Add eggs, melted butter, milk, lemon rind and lemon juice. Beat until blended. Pour into unbaked shell. Bake 35 – 40 minutes until top is golden brown.

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Ultimate Comfort Food - Bacon Meatloaf with Brown Sugar Ketchup Glaze

Bacon Topped Meatloaf
½ yellow onion, diced

2 pounds ground brisket or beef

1 pound ground pork

18 saltine crackers

½ green pepper, diced

2 large eggs, lightly beaten

1 tablespoon Worcestershire sauce

1 teaspoon yellow mustard

3 slices hickory bacon

3/4 cup brown sugar, firmly packed divided

3/4 cup ketchup

1 tablespoon vinegar

Preheat oven to 350 degrees. Combine first eight ingredients and ¼ cup brown sugar in medium bowl just until blended. Chill mixture for about 15 minutes. Form into a 10x5 loaf. Top with bacon slices which have been cut in half. Place meatloaf on rack lined with foil. Punch holes in foil to allow drippings. Place rack on baking sheet. Bake for 1 hour. Turn broiler on for a few minutes so bacon will crisp. Watch and don’t burn. Stir together ketchup with remaining brown sugar and vinegar; pour over meatloaf. Bake 15 more minutes at 350. Remove from oven; let stand 20 minutes before slicing.
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Angel Chicken over Angel Hair Pasta - Oh So Heavenly Delicious - You'll Swear By IT!

Angel Chicken

4-6 chicken breasts or tenders

1 can golden mushroom soup

1 container of cream cheese with chives

1 package dry Italian dressing mix

1/2 cup white wine or chicken broth

1 stick butter

Cook all day on low in crock pot and serve over angel hair pasta.
I mixed the soup, cream cheese, wine and dressing mix together and poured over raw chicken, then topped with the butter which I cut into pieces. You can probably just put it all in there and give it a stir when it's done.
My dear friend, Sherry Thomson, shared this recipe with me and it is so good and so easy. Just smelling it cook was mouth watering. GO ahead try this and I think you'll add it to your favorites list. The nurses at The Surgery Center in Jackson are passing this recipe around and all swear by it. ENJOY!
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Heart-Throb Truffle Kisses for Valentines - So Easy, So Divine and So Chocolate!

Heart-Throb Truffle Kisses

28 Hershey’s Kisses (milk or dark chocolate)

2 tablespoons plus 2 teaspoons whipping cream

5 Hershey’s Kisses  filled with Caramel

5 Hershey's Kisses filled with Peanut Butter

1 cup toasted and ground pecans

Unwrap the milk chocolates. Place them and cream microwave-safe bowl. Microwave on medium for one minute; stir. If necessary, microwave on medium a few seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth when stirred. Cover; refrigerate 5 hours or until firm.

Unwrap caramel and peanut butter kisses. Using about 1 tablespoon of milk chocolate mixture for each truffle, shape chocolate around each kiss; roll into a ball. (Be sure to cover each chocolate piece completely.) Roll in pecans; refrigerate until ready to serve. Allow truffles to soften at room temperature about 5 minutes.

Serve to your special valentines. Of course you can use your favorite available Hershey Kisses flavors such as cheesecake or strawberry.
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Bunko Babes and Their "Dicey Dishes"

Twelve friends from Murfreesboro Tennessee have been getting together for over ten years for a girls night out. They play Bunko, enjoy dinner together, catch up on the news and have published a cookbook with some of their favorite recipes. They have grown close over the years and have gone through the good times and the rough times with one another. Their cookbook, Dicey Dishes, is in it's fourth printing and is dedicated to their mothers. You can get a copy by contacting Nancy and believe me, it's full of both great party and comfort food.

nanbflan@aol.com

Here's their Valentine Table

Drunken Pork Loin
1 pork loin (3 to 5 pounds)

Salt and pepper
2 cans beer (or Pepsi, but not diet)
Rub salt and pepper into meat. Sear meat in large skillet, then place on 9x 12 inch baking pan (with grid). Pour two cans of beer into baking pan. Cover meat with aluminum foil and crimp around pan so that the vapor from the beer is contained. Roast at 325 degrees for 2-1/2 to 3-1/2 hours or until the center is done (170 degrees.) Let meal cool for 15 minutes or so before slicing. Carol Williams, Murfreesboro TN

Frosted Grapes
2 pounds seedless green grapes
1 teaspoon vanilla
2 pounds seedless white grapes
1 cup brown sugar
4 ounces sour cream
1 cup crushed pecans
4-1/2 ounces cream cheese
Combine sour cream, cream cheese and vanilla. Mix well. Stir in grapes. Cover with brown sugar and pecans. Chill overnight. Sandy Arnett, Murfreesboro TN

Shrimp Mold
1 cup tomato soup
1 cup mayonnaise
1 (8 ounces) package cream cheese
1-1/2-2 envelopes unflavored gelatin
1/3 cold water
1 pound) fresh shrimp,
cooked and diced
1/4 cup celery, finely chopped
1/4 cup onion, finely chopped
Dash of Tabasco
Salt and pepper
Melt soup and cream cheese in double boiler. Dissolve gelatin in cold water and add to hot mixture. Let cool and add remaining ingredients. Pour into greased mold and chill until firm. Serve with crackers. Nancy Flanders, Murfreesboro TN
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