Whatever good, or bad, can be said of us Baptist, I don’t think anyone would deny that we put on a great "feed!" Yesterday our men had Brotherhood Breakfast. (For you MS State fans, Rocky Felker was the guest speaker. Brother Ken, who holds a degrees from MSU, believes in being an equal opportunity SEC-team-supporting-church. Houston Nutt shared with our men folk a few months back!) Also, our Sunday school department had potluck brunch. And, of course, what is a Baptist Homecoming Service without dinner on the grounds?!
Our breakfast feast was super!! Donna L. brought some delicious Money Bread! Hers was perfect! Julie R. and I were breaking pieces off before Donna could get the lid off the cake carrier!! Donna S. brought Blueberry Coffee Cake!! It was great!! I appreciated her sharing that she accidentally left a portion of her ingredients on the counter! I do this all the time!! You make me feel normal, Donna!! We would never had known anything was missing!! The cake was delicious!! Jerry R. brought sausage and biscuits for us!! They were so yummy!! Jerry and my dad use the same recipe, and they have the same peculiar habit of recycling their Hardee’s bags and wrappers!! ;) Thanks for preparing all this delicious food for our class!! We love and appreciate you guys!!
Yesterday was our dear friend, Eva Ann’s, birthday. Eva Ann was very special to our class. As many of you know, it was Eva who initiated our Sunday school class’s little tradition of eating a bite together on Sunday mornings. Several years ago, before she went to be with the Lord, Eva Ann wisely saw that we needed a bit of fellowship over a bite of food before our teacher, Terry W., began our lesson. When we offered to help Eva Ann with the food preparation, she gladly accepted with one stipulation - that we keep it simple. As she said, "If it gets to be a lot of work, it won’t be fun anymore, and we'll stop doing it.” We have kept our Sunday morning dish very simple, and it has remained lots of fun for us to do.
I have also applied Eva’s advice to keep things uncomplicated, and therefore doable and fun, to many areas of my life - including cooking and meal planning. If we keep our cooking simple, we’re more likely to stick with our meal planning, which I have found to have great benefits, including saving time and money.
We miss Eva Ann. She was funny and smart, a great wordsmith - writing and editing for several farm journals over the years, and penning the syndicated column, "Sweet Tea and Sour Notes," and the book, Mama Taught Me Better, But I Quit Listening. She was a great friend to us all. She had an extra-special relationship with Donna S. The two of them showed us what true friendship and being sisters-in-Christ looks like. Donna recently told me a few of the things I’ve written about here on this blog remind her a bit of Eva Ann’s writing. I’ll never receive a bigger compliment on my little ramblings! Thank you, Donna! I am honored that you would see the tiniest of similarities! You'll find one of Eva Ann's recipes, which I used for our supper tonight, below.
We moved our ribs from Saturday's to today's menu. Larry decided to smoke them. Like most men, he loves to grill and smoke meats. After having a nice chat after church yesterday with Dr. Mark C., MSU Swine expert and one of the nicest men you'll ever meet, Larry had lots a great tips he was dying to try! We have had our smoker for 20 plus years. Every now and then, it needs a bit of shoring up. Today was the day Larry repaired and replaced anything that needed it on this cooker. He also gave it a good cleaning.
Smoked Texas-style Ribs
The ribs were delicious!! Larry rubbed them with a bit of olive oil, and then with a combination of Lawry’s Season Salt and Durkee’s Chicken and Rib Rub. He smoked them for 3 hours and served them with commercially prepared BBQ sauce. They were really great!! Bonus: They were on sale this week at Piggly Wiggly!!
Aunt Jean's Fresh Fried Okra and Green Tomatoes
Dude and Aunt Jean joined us for supper. Aunt Jean’s friends had blessed her with more fresh okra and some green tomatoes. She fried a big batch of both for our supper tonight. Since we had these, I didn’t cook the French fries.
I recently found this recipe on Katie C.'s blog. Katie is Eva Ann’s daughter. She is married to Jonathan, Mark (who gave Larry the pork cooking tips) and Janet’s son. I shared one of Janet’s recipes, also from Katie’s blog, a couple of weeks ago. (Sorry, to anyone who might possibly be reading this from above the Mason-Dixon Line. Here in the South, we feel very compelled to connect all the dots when it comes to relationships!) We all loved Eva Ann's Corn Casserole! It went really well with the ribs, too!! Yummy!!
Eva Ann's Corn Casserole
Eva Ann’s Corn Casserole
1 8.5 oz box Jiffy cornbread mix
1 15 oz can cream-style corn
1 15.25 oz can whole kernel corn, un-drained*
1 8 oz sour cream
1 egg
1 stick margarine, softened
Mix all ingredients together. Pour into greased 2 quart dish. Bake at 350 degrees for 45-60 minutes.
*I had a can of Mexi-corn in the pantry, so I used it in place of the whole kernel corn. It tasted great, and the peppers added a nice little pop of color!
Memphis-style Cole Slaw
Memphis-style Cole Slaw
Bagged slaw mix
½ mayo, or to taste
2 tablespoons sweet pickle juice
½ teaspoon lemon-pepper
1 teaspoon or so sugar, optional
½ cup chopped red onion
Toss all ingredients and chill.
“Biscuit” Rolls
I buy the cheap, store-brand butter-flavored canned biscuits. Depending on the size of your family, you can use the 5-count or 10-count rolls of biscuits.
Preheat oven to 375 degrees.
Melt 2 tablespoons butter.
Spray muffin pan with cooking spray. Place a refrigerated biscuit into each muffin cup. Spoon melted butter over each biscuit. Bake for about 10 minutes.
Many Blessings and Happy Cookin' ~ Connie
Our breakfast feast was super!! Donna L. brought some delicious Money Bread! Hers was perfect! Julie R. and I were breaking pieces off before Donna could get the lid off the cake carrier!! Donna S. brought Blueberry Coffee Cake!! It was great!! I appreciated her sharing that she accidentally left a portion of her ingredients on the counter! I do this all the time!! You make me feel normal, Donna!! We would never had known anything was missing!! The cake was delicious!! Jerry R. brought sausage and biscuits for us!! They were so yummy!! Jerry and my dad use the same recipe, and they have the same peculiar habit of recycling their Hardee’s bags and wrappers!! ;) Thanks for preparing all this delicious food for our class!! We love and appreciate you guys!!
Yesterday was our dear friend, Eva Ann’s, birthday. Eva Ann was very special to our class. As many of you know, it was Eva who initiated our Sunday school class’s little tradition of eating a bite together on Sunday mornings. Several years ago, before she went to be with the Lord, Eva Ann wisely saw that we needed a bit of fellowship over a bite of food before our teacher, Terry W., began our lesson. When we offered to help Eva Ann with the food preparation, she gladly accepted with one stipulation - that we keep it simple. As she said, "If it gets to be a lot of work, it won’t be fun anymore, and we'll stop doing it.” We have kept our Sunday morning dish very simple, and it has remained lots of fun for us to do.
I have also applied Eva’s advice to keep things uncomplicated, and therefore doable and fun, to many areas of my life - including cooking and meal planning. If we keep our cooking simple, we’re more likely to stick with our meal planning, which I have found to have great benefits, including saving time and money.
We miss Eva Ann. She was funny and smart, a great wordsmith - writing and editing for several farm journals over the years, and penning the syndicated column, "Sweet Tea and Sour Notes," and the book, Mama Taught Me Better, But I Quit Listening. She was a great friend to us all. She had an extra-special relationship with Donna S. The two of them showed us what true friendship and being sisters-in-Christ looks like. Donna recently told me a few of the things I’ve written about here on this blog remind her a bit of Eva Ann’s writing. I’ll never receive a bigger compliment on my little ramblings! Thank you, Donna! I am honored that you would see the tiniest of similarities! You'll find one of Eva Ann's recipes, which I used for our supper tonight, below.
We moved our ribs from Saturday's to today's menu. Larry decided to smoke them. Like most men, he loves to grill and smoke meats. After having a nice chat after church yesterday with Dr. Mark C., MSU Swine expert and one of the nicest men you'll ever meet, Larry had lots a great tips he was dying to try! We have had our smoker for 20 plus years. Every now and then, it needs a bit of shoring up. Today was the day Larry repaired and replaced anything that needed it on this cooker. He also gave it a good cleaning.
Smoked Texas-style RibsThe ribs were delicious!! Larry rubbed them with a bit of olive oil, and then with a combination of Lawry’s Season Salt and Durkee’s Chicken and Rib Rub. He smoked them for 3 hours and served them with commercially prepared BBQ sauce. They were really great!! Bonus: They were on sale this week at Piggly Wiggly!!
Aunt Jean's Fresh Fried Okra and Green TomatoesI recently found this recipe on Katie C.'s blog. Katie is Eva Ann’s daughter. She is married to Jonathan, Mark (who gave Larry the pork cooking tips) and Janet’s son. I shared one of Janet’s recipes, also from Katie’s blog, a couple of weeks ago. (Sorry, to anyone who might possibly be reading this from above the Mason-Dixon Line. Here in the South, we feel very compelled to connect all the dots when it comes to relationships!) We all loved Eva Ann's Corn Casserole! It went really well with the ribs, too!! Yummy!!
Eva Ann's Corn Casserole Eva Ann’s Corn Casserole
1 8.5 oz box Jiffy cornbread mix
1 15 oz can cream-style corn
1 15.25 oz can whole kernel corn, un-drained*
1 8 oz sour cream
1 egg
1 stick margarine, softened
Mix all ingredients together. Pour into greased 2 quart dish. Bake at 350 degrees for 45-60 minutes.
*I had a can of Mexi-corn in the pantry, so I used it in place of the whole kernel corn. It tasted great, and the peppers added a nice little pop of color!
We all thought this slaw recipe went really well with BBQ, too! A bit different, but very good!!
Memphis-style Cole SlawMemphis-style Cole Slaw
Bagged slaw mix
½ mayo, or to taste
2 tablespoons sweet pickle juice
½ teaspoon lemon-pepper
1 teaspoon or so sugar, optional
½ cup chopped red onion
Toss all ingredients and chill.
“Biscuit” Rolls
I buy the cheap, store-brand butter-flavored canned biscuits. Depending on the size of your family, you can use the 5-count or 10-count rolls of biscuits.
Preheat oven to 375 degrees.
Melt 2 tablespoons butter.
Spray muffin pan with cooking spray. Place a refrigerated biscuit into each muffin cup. Spoon melted butter over each biscuit. Bake for about 10 minutes.
Many Blessings and Happy Cookin' ~ Connie
Fried okra and green tomatoes! God's best gift to the South!
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