I read a “new” book (on AbeBooks, of course, my go-to site for any book I want other than digital)… The Southern slow cooker by Kendra Bailey Morris, copyright 2013.
The author says about meat: “Set it to low and cook it slowly! I can’t think of a better function for the slow cooker than for cooking beef, pork, or chicken. A steady, low, slow heat for several hours works wonders for tough cuts of beef or pork, and it can tenderize a whole chicken until it falls off the bone. Slow cooking breaks down tough collagen while preserving the moisture in the meat.
“Preparing meals in the slow cooker allows the home cook to easily create dishes from various cuts of beef, pork or chicken that cost significantly less per pound than their quick-grill counterparts. Most likely, there will be plenty of leftovers for lunch the next day. Slow cooking tough cuts of meat takes time, often a lot, which is why many recipes are ideal for cooking overnight or while you’re at work.
My first recipe from the book is Frito Chili Con Carne Pie. Kendra says, “It’s hard to go wrong when you combine homemade chili, onions, and cheddar cheese with Fritos’ crunchy, addictive corn chips.” She continues, “One theory is that the first Frito pie was created by Frito-Lay founder Elmer Doolin’s mother in Texas, but New Mexico also lays claim to the first Frito and bean combination being born at a Santa Fe lunch counter.”
The next recipe from The Southern slow cooker Creole Shrimp Cuisine. Kendra Bailey Morris says, “Louisiana Creole cuisine is influenced by a wide variety of cultures, including European settlers who came to New Orleans, particularly those from Spain, France, and Germany. Today, Creole cuisine is an amalgamation of diverse cultures and culinary styles.”
This particular version of Slow Cooker Creole Shrimp involves simmering the sauce for up to 8 hours and adding the shrimp at the very end so they aren’t overcooked. Serve this spicy Creole dish over steamed rice garnished with green onions.
Emily Meggett in Gullah Geeche Home Cooking says you can usually find good broccoli all year round. His broccoli with cheese sauce is magnificent.
Molasses Popcorn Balls The Original Country Cookbook This should be great fun for kids and adults.
FRIED CHILI CON CARNE PIE
Recipe from
The Southern slow cooker by
Kendra Bailey Morris
1 teaspoon bacon grease or
vegetable oil
2 pounds extra lean ground beef
4 cloves garlic, chopped
3 tablespoons chili powder
1-1/2 teaspoon cumin
1 teaspoon of dried oregano,
preferably Mexican
3/4 teaspoon of salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
(optional)
2 cans (8 ounces) tomato sauce
1 can (10 ounces) diced tomatoes with green chili peppers (like Rotel brand) with its juice
2 cans (14 ounces) kidney beans, rinsed and drained
To serve:
8 ounces sharp cheddar cheese, grated
1/2 cup minced sweet onion
Sliced Pickled Jalapeños
Sour cream
Large bag (14 ounces) Fritos brand corn chips, or 8 (1 or 2 ounces)
individual serving sachets
1) Spray the inside of the slow cooker with cooking spray. 2) Heat a large skillet or cast iron skillet on the stove over medium-high heat and add the bacon grease. Crumble in the ground beef and cook until no longer pink, about 5 minutes. Add the garlic and cook for another minute. 3) Pour the beef mixture into the slow cooker and add the tomato sauce, tomatoes, chilies, and kidney beans. Stir well. Cover and cook on low for at least 8 hours and up to 9 hours. 4) To serve, spread the chips in a 9×13-inch casserole dish or divide them among eight smaller bowls. Pour in the chili, then top with cheddar cheese, sweet onion, jalapenos, and sour cream and serve. You can also cut eight individual bags of chips, divide the chili and toppings evenly between the bags, and eat directly from the bags with a fork.
CREOLE SHRIMPS
Recipe of
The Southern slow cooker by
Kendra Bailey Morris
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 cup chopped onion
1/2 cup chopped celery
4 small cloves garlic, chopped
1 can (16 ounces) diced tomatoes with its juice
1 can (8 ounces) tomato sauce
1/4 teaspoon dried thyme
1 teaspoon of sugar
1 teaspoon Worcestershire sauce
1 teaspoon chili powder
1/4 teaspoon salt, plus more to taste
1/4 teaspoon cayenne pepper, or more to taste
2 bay leaves
1/2 cup diced green pepper
1 pound medium shrimp, peeled and deveined
Salt and black pepper
Steamed long grain rice, for serving
Chopped chives or green onions, for garnish
Hot sauce, for serving
1) Spray the inside of the slow cooker with cooking spray. 2) Heat the butter and olive oil in a cast iron skillet over medium-high heat. Add the onion and celery and sauté for 3 to 4 minutes, or until translucent. Add the garlic and sauté for an additional minute. Transfer the onion, celery, and garlic to the slow cooker and add the tomatoes, tomato sauce, thyme, sugar, Worcestershire sauce, chili powder, salt, cayenne pepper, and bay leaves. Cover and cook on low for at least 6 hours and up to 8 hours. 3) One hour before serving, add the bell pepper and continue cooking on low. Finally, for the last 10 minutes, add the shrimp and cook until pink and slightly curled (be careful not to overcook). Season with salt and pepper. Remove the bay leaf and pour over the rice. Garnish with a sprinkle of fresh chives. Serve with the hot sauce on the side.
EMILY MEGGETT’S BROCCOLI WITH CHEESE SAUCE
Recipe of
Gullah Geechee Home Cooking by Emily Meggett
3 stalks broccoli or 1 pound frozen broccoli broccoli
1/4 cup (1/2 stick) unsalted butter
2 tablespoons all-purpose flour
1 cup milk, whole or 2 percent
1/2 cup grated cheddar cheese, mild, medium or spicy
Pinch of salt
Paprika
Wash the broccoli and cut into florets. In an 8-quart saucepan, bring 4 quarts of water to a boil over high heat. Once boiling, add the broccoli and cook for 3 minutes. Drain and set aside the broccoli. Make the cheese sauce in a 2-quart saucepan, melt the butter over low heat. Be very careful not to burn the butter. Once the butter has melted, stir in the flour, then slowly pour in the milk. Stir constantly until the mixture is smooth and thickened. Add the cheese and salt and stir until melted and smooth. Pour the cheese sauce over the broccoli and garnish with paprika. Serve immediately.
MOLASSES POPCORN BALLS
Recipe from
Paragon Products, Inc.,
The Original Country Cookbook
3 liters of popcorn
(3/4 cup unsplintered)
1 cup sugar
1/3 cup of water
3/4 teaspoon salt
1/3 cup molasses
1/4 cup butter
3/4 teaspoon vanilla
Pop the corn and set aside. Place all ingredients, except vanilla, in a saucepan and cook, stirring, until sugar dissolves. Continue cooking without stirring until syrup forms a brittle ball in cold water (270 degrees). Add vanilla and stir just enough to incorporate into hot syrup. Place popcorn in a large bowl. Slowly pour cooked syrup over popcorn and mix well. Wet your hands slightly and shape corn into balls.
