Paula's Peach Cobbler
Fried Okra....be sure to add lots of salt
Black Eyed Peas
I love the summertime veggies and fruits. It just doesn't get any better than fresh produce! Mom took me to Wrights Firehouse Produce off of Northshore/Old Military. If you haven't been there you should. They only take cash or check so be prepared. Their produce has been wonderful. They have cases of frozen fresh okra, black eyed peas, you name it. Yesterday I picked up squash, black eyed peas, sweet taters, okra, peaches, and corn. I made what I hope to be a wonderful dinner tonight. We are having BBQ Chicken, Squash Casserole, Black Eyed Peas, and Fried Okra. For dessert we are having a Paula Deen Peach Cobbler! I would have a pic of the Squash Casserole, but it's still in the oven. It's a recipe similar to Dixie Cafe's.
My Black Eyed Peas:
EASY EASY EASY!!! Take about 4 pieces of bacon and cut it up and put in a pot. Brown off and add your frozen black eyed peas. Toss around in the bacon and grease. Add enough water to cover and let simmer all day. You can also put a lid on them to keep in the moisture. Be sure to salt them after they are done!
My Fried Okra:
Which is hard for me to leave along....I tend to eat it right out of the skillet. I let the frozen okra from rights defrost a little. Toss in plain old cornmeal. Put enough oil in the skillet to coat the bottom...we aren't deep frying here. Shake off the excess cornmeal and let brown til almost burnt!!! YUMMY!
Here's the Paula Recipe
4 cups peeled, sliced peaches- I think I had about 8 peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups
milkGround cinnamon, optional
Preheat oven to 350 degrees F.
Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
Put the butter in a 3-quart baking dish and place in oven to melt.
Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in
syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.
Squash Casserole:
5 lbs. medium size Yellow Squash
2 eggs - beaten
1 C. Bread Crumbs plus additional for topping
1 stick Butter1/4 C. Sugar
2 Tbsp. Onion - chopped
1 dash Black Pepper
Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain in colander and mash.Combine with beaten eggs, 1-cup breadcrumbs, butter, sugar, salt, onion, and pepper. Turn into a 3-quart casserole that has been lightly sprayed with a nonstick spray. Cover with light layer of breadcrumbs. Bake at 350 degrees for 20 to 25 minutes or until lightly browned.
