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Here are the recipes featured on FOX 2 News Morning.
Corned Beef and Cabbage Dinner
Compliments of The Divine Dixie Deva's "Supper Time in the South", page 272.
4-5 pounds corned beef brisket
1 tablespoon mixed pickling spice
1 medium onion, cut into half
1 medium cabbage, cut into wedges
Wipe the corned beef down with paper towels. Place in a large Dutch oven or pot and cover with cold water. Add all of the ingredients, except for the cabbage.
Bring to a boil and simmer about 10 minutes. Skim off the top. Cover and cook until tender, about 3-4 hours. Add the cabbage the last 20 minutes
of cooking time. Remove the corned beef and cabbage and place in a serving platter. Slice the corned beef across the grain of the meat.
NOTE: With what's left of the corned beef, I make Reuben sandwiches!
Beef Stew in a Skillet
Compliments of The Divine Dixie Deva's "Supper Time in the South", page 268.
1/3 cup all-purpose flour
1/2 teaspoon pepper
1 teaspoon salt
2 pounds chuck or bottom round, cut into 1 1/2-inch cubes
1/4 cup bacon grease or olive oil
1/2 cup onion , chopped
1 clove garlic, minced
Additional 1 teaspoon salt
2 cans beef broth*
1 package small carrots
5 medium potatoes, peeled and quartered
12 fresh mushroom caps
1 bay leaf
1 teaspoon dried parsley flakes
Hot cooked rice or hot buttered noodles
Combine the flour, pepper, and 1 teaspoon of salt. Add the meat cubes and toss them with flour until they are well coated.If there is any leftover flour, save it for later on in the recipe.
Preheat the skillet to 375-degrees. Melt the grease or put olive oil in the skillet, and brown the meat on all sides. Turn the skillet down to 250-degrees. Stir in the chopped onion and garlic with
the other teaspoon of salt and the reserved flour. Slowly stir in the broth. Bring to a boil and simmer with the vent closed (if your skillet has a vent) for about 1 hour or until the beef cubes
are tender. Add the vegetables and mushrooms and simmer another 45 minutes or until tender. Add the bay leaf and the dried parsley flakes. Add additional water, if necessary.
* If you do not have cans of beef broth, substitute 4 bouillon cubes with 2 1/2 cups of water. The bouillon cubes will dissolve in the hot skillet.
Compliments of The Divine Dixie Deva's, "Supper Time in the South", page 399
This is a great Cornbread recipe. Hang onto this recipe for, I use this to make my Good Ole Southern Cornbread Dressing, which you will find on page 398 in my cookbook.
4 tablespoons bacon grease (If you do not have any bacon grease, use 4 tablespoons shortening)
2 cups buttermilk
1/2 teaspoon salt
1/2 teaspoon soda
1 cup cornmeal
1/2 cup self-rising flour
Preheat the oven to 400-degrees. Place your cast iron skillet in the oven with the bacon grease or shortening while the oven is preheating. Keep an eye on it. You do not want the grease to overheat.
Then mix all ingredients together by hand. Do not beat. Mix ingredients just enough to moisten them. Then pour this mixture in the skillet on top of the hot bacon grease or shortening. Do not stir.
Cook for about 30 minutes until done. Use the toothpick test.
This is make the best Cornbread you have ever had, very moist.
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