Skip to main content

Peas and Things... Chicken-N-Skillet, Fresh Crowder Peas, Corn Salad, and Corn Bread Muffins

Chicken-N-Skillet, Fresh Crowder Peas, Corn Salad, and Corn Bread Muffins


We really enjoyed our supper from tonight's meal plan! The kids especially enjoyed the Corn Bread Muffins. It could have been partly because I substituted a stick of melted butter for the 1/2 cup of oil called for in the muffins. (I'm doing my part for the dairy farmers, Donna!) We did have an addition to our meal plan - crowder peas! What a treat!!

We stopped by Judy's for a while yesterday, and she was "puttin' up peas." She gave us a lovely bag of her crowders that she had ready for the freezer. If you've never picked peas, shelled them, looked them, wash them, blanched them, cooled them, and put them into a freezer bag, you probably don't understand the generosity of her gift!

So many memories flooded me when Judy talked of having her peas "spread-out" in her music room. When your peas are "startin' to come in," there's not just a few of them. If your pea vines are loaded, it's next to impossible to get them all picked, shelled and prepared for the freezer in the same day. Most people have a place where they spread them out during this whole process.

When I was growing up, we had one of those living rooms that you only used on special occasions, like when true company came over. Friends and relations came to the back door and plopped down in the den. Well, our seldom-used living room was the perfect place for Momma to spread out our peas until we could get them shelled.

We all helped with the shelling. One of the most delightful days of my childhood was the day Daddy came home with a commercial-grade electric pea sheller. It was the doin's! After the arrival of the much revered pea sheller, we kids got off with just keeping the pea hull basket emptied for Momma.

While we all were required to help with the shelling process, Momma did the "lookin'" herself. She could spot a single blemished pea among a dishpanful, have it plucked out and discarded before you could bat an eye. She was a stickler about removing every single bad pea. If I ever at a worm-bitten pea in my childhood, it was at a friend's or relative's house!

Many thanks for the peas, Judy, and for bringing long ago memories to mind!

Here are the recipes from tonight's meal plan. I hope reposting them under the review will be helpful. I've also added the directions for cooking fresh peas.

Many Blessing and Happy Cookin' ~ Connie

Wednesday - Chicken-N-Skillet, Corn Salad, and Corn Bread Muffins

Recipes inspired by BMH- Relay for Life Cookbook, Temptations Tried and True. My understanding is that this cookbook is sold-out. Be sure to register for the one we’re giving away!!

Chicken-N-Skillet

4 boneless, skinless chicken breasts
1 can cream of chicken soup
6 - 8 medium potatoes
1 medium onion
1 ½ soup cans of water

Lightly brown chicken in a large skillet. Remove chicken.
Mix together soup and water. Pour into skillet. Add potatoes and onions. Top with chicken. Cook, covered, over medium heat, until potatoes are done, 1 - 1 ½ hours. Add salt and pepper, to taste.

Corn Salad

2 cans whole kernel corn, drained
1 tomato, chopped
1 bell pepper, chopped
1 red onion, chopped
Mayonnaise, to moisten
Celery seeds, optional

Mix all ingredients with enough mayonnaise to moisten all ingredients. Do not make it soupy. Sprinkle in celery seeds, if using.

Fresh Crowder Peas

Shell peas.

Put a piece of streak-o-lean or a couple of slices of bacon into a pot - preferably a cast iron Dutch oven. Once the fat has begun to release from the meat, add peas and water to cover. Bring to a boil. Reduce heat and simmer until tender.

Corn Bread Muffins

2 cups self-rising corn meal
½ cup oil (I used 1 stick of melted butter.)
2 eggs
1 cup sour cream
1 can cream-style corn

Preheat oven to 400 degrees.
Mix together all the ingredients, and spoon into muffin pan. Bake until golden brown, about 10 - 15 minutes.

Comments

  1. AnonymousJuly 9, 2009 at 5:02 AM

    Connie,
    This looks so good! I grew up putting up peas with my mom and now my girls and I do it every Summer. I am looking forward to trying these recipes!

    ReplyDelete

Post a Comment

Thanks for sharing! I love comments!

Popular posts from this blog

Condensed Cheddar Cheese Soup Substitute - Regular and Reduced-Fat Versions

Although very convenient, commercially prepared condensed soups are expensive and may contain additives and ingredients you'd prefer to skip. You can use these condensed soup substitutes in dishes instead of commercially prepared condensed soups. These homemade substitutes are very easy and quick to make! They taste much better, too. I have almost stopped purchasing the canned versions. Using heart-healthy butter spreads, low-fat or fat-free milk, and low-sodium broth allows you to make these recipes more healthful. You can customize with these simple recipes by adding other seasonings such as garlic powder, celery salt, onion powder, etc. Condensed Cream of Celery Soup Condensed Cream of Chicken Substitute Condensed Cream of Mushroom Substitute Condensed Cheddar Cheese Soup Substitute 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup milk 1 cup shredded cheddar cheese salt, to taste Melt butter in a saucepan over medium-low heat; add flour and whisk until s
33 comments
Read more

Georgia Cornbread Cake

I clipped this recipe several years ago from American Profile, which is a small magazine insert that come with our local newspaper, The Pontotoc Progress. It is yummy, yummy, yummy!  I love the story that accompanied the recipe and was delighted when a Google searched turned up the same article on the web! Larry took this to work, and he said it was a huge hit with everyone! Enjoy! Georgia Cornbread Cake Georgia Cornbread Cake   Recipe of Stella T. Thompson from American Profile "I am 86 years old and have been cooking since I was 9. This recipe has been in my family for many years. The ground pecans give it the texture of cornbread, but there isn’t any cornmeal in it." 1 cup sugar 1 cup brown sugar 4 eggs, beaten 1 cup vegetable oil 1 and 1/2 cups self-rising flour 1 teaspoon vanilla extract 2 cups pecans, chopped very fine Preheat oven to 350 degrees. Lightly grease and flour a 9-by-13-inch baking dish. Stir together sugar, brown sugar, eggs and oil in a medium bowl un
10 comments
Read more

Dough Burgers

  Dough Burgers Dough burgers are popular in our neck of the woods. Phillips Grocery in Oxford has received national acclaim for their top-secret-recipe dough burger. I ate two while I was staying at the hospital with my dad recently! It is the nearest restaurant!  When Larry and I were newlyweds and living in New Albany, we loved going to Latham’s for their yummy version of this delicious sandwich. Several other area cities also offer well-known versions of this unique burger. Tupelo’s Johnny’s Drive-In has the "Johnnieburger," and Corinth even has a festival named in honor of their dough burger, affectionately known as “The Slugburger.” Here in our own dear Pontotoc, we love the "Wonderburger" at Butcher Block! Dough burgers supposedly originated during the Great Depression. Adding flour was a great way to stretch hamburger meat. While possibly born out of necessity, it has remained a part of the Southern diet due to its delectable taste. I’ve eaten my share
20 comments
Read more