Marie Callendar's Cake-Like Corn Bread

9 oz corn muffin mix
9 oz yellow cake mix

Prepare corn muffing mix just as box directs - set aside. In another bowl prepare yellow cake mix per box directions. Pour prepared cake mix into prepared corn muffin mix and stir well. Turn batter into greased 9 x 12 x 2 pan. Bake at 350 degrees for 30 to 35 minutes or until toothpick comes out clean.

Server warm with honey butter.

Big Boy's (Shoney's or Bob's) Chicken Gravy Recipe

28 ounces chicken broth
1/2 tsp onion powder
1 tbs chicken bouillon powder
1/3 cup Bisquick

In blender, combine broth, onion powder, bouillon powder and Bisquick. Blend at high speed, about 1/2 minute or until smooth. Pour into saucepan and stir constantly over medium high heat, about 4 or 5 minutes until it comes to a boil, and is smooth and thickened a bit.

Serve at once. Can freeze up to 4 months.

Cracker Barrel Fried Apples Recipe

2 cups Apple juice
4 large Golden Delicious apples with peel, 1/2" wedges
1/2 cup extra Apple juice
3 tbs cornstarch
1 tsp Apple pie spice
4 tbs sugar

Combine 2 cups apple juice and apples in a medium skillet. Simmer gently and turn apples often with spatula until fork tender but not mushy. Remove apples with a slotted spoon to oven dish. In blender puree 1/2 cup apple juice, cornstarch, spice and sugar. Blend a few seconds until smooth. Stir into hot juice in skillet and cook, stirring constantly on medium high until it bubbles and becomes thickened and smooth. Turn heat off. Pour over apples. Serve warm as side dish or dessert. Refrigerate to use in a few days or freeze.

Sweet Potato Souffle

3 cups boiled smashed sweet potatoes
1 cup white sugar
1/2 cup milk
2 eggs
1/2 stick margarine
1 tsp vanilla flavoring

Topping:
1 cup brown sugar
1 cup coconut
1 cup flour
1/3 cup melted margarine
1 cup chopped pecans

Mix all ingredients together. Then divide topping and mix half of it with the potato mixture. Spread remaining topping overall. Bake in oblong greased pan at 350 degrees for about 30 minutes. Marshmallows may be added on top during the last 2 to 3 minutes of baking. Mix 1/2 of topping in 1 bowl and put the remaining on top.

Hot and Spicy Chili Rice

2 cups brown rice
1/4 tsp red pepper flakes, or taste
2 - 1/2 tsp cumin powder
1 can black beans, rinsed and drained
1 can diced tomato, drained
1 - 1/2 cup onion, chopped
1 - 1/2 tbs chili powder
3/4 cup cheddar cheese, shredded low fat

Cook the rice according to package directions, adding the cumin and pepper flakes. While the rice is cooking, mix together the black beans, tomatoes, onions and chili powder and simmer 15 minutes or until thick. Serve over the rice and top with the cheese.

Quick Fried Rice

1 cup instant brown rice
1/2 cup yellow squash, sliced
1/2 cup sweet red pepper, diced
1/2 cup green onion, chopped with tops
1 tbs margarine
2 eggs, lightly beaten
2 tsp soy sauce
1 - 1/4 cup water

In a medium saucepan, combine rice and water. Heat to boiling. Cover, reduce heat to low and simmer 10 minutes or until liquid is absorbed and rice is tender. Remove lid and allow to cook while vegetables cook.

In a medium sized nonstick skillet, cook and stir squash, pepper and onion in margarine over medium-low heat for 5 minutes. Add egg; continue to cook and stir just until eggs are cooked, about 2 minutes. Add rice to vegetable mixture; sprinkle with soy sauce. Cover skillet and cook over low heat 5 minutes or until rice is heated.

Serves 4.

Raisin Rice

1 cup rice
1/2 cup raisins
3 tbs sugar
1/2 tsp grated lemon peel
1/2 tsp turmeric
1/2 tsp salt
1 tbs butter or magarine
2 - 1/2 cups boiling water

Preheat oven to 350 degrees. Place all ingredients in a 3 quart baking dish. Stir to mix thoroughly. Cover. Bake until liquid is tender, about 35 minutes.

Fried Squash

1 lb squash, washed and sliced
1 cups cornmeal
1/4 cup self-rising flour
1 tsp salt
1 egg, beaten
1 tsp dried celery leaves, crushed
1 cup milk
cooking oil

Sprinkle the squash slices with the salt. Mix the egg and milk together in a bowl. Put in the squash and stir lightly to coat. Mix together the cornmeal, flour, and celery leaves. Batter the squash slices by dipping them in the cornmeal mixture.

Heat oil, 1 inch deep, in a frying pan over medium high heat; add the squash slices in increments and fry. Remove the slices as they brown and add more until they are all cooked. Do not crowd the squash in the pan, so that they will cook evenly.

Summer Squash with Onions

Squash needs little or no water when cooked covered.

2 lbs yellow squash
1/2 stick butter or margarine, or 3 tbs bacon drippings
1 cup chopped onions
salt to taste

Wash the squash under cold running water while rubbing your hands over the squash to remove any grit. Cut the squash into 1/2 inch slices and place in a pan or bowl of cold water. Dip the squash pieces out of the water and put them in a pot with the butter, onion and salt. Cover and cook over medium heat for 15 minutes, stirring often. Turn off the heat and let sit for 15 minutes.

Serves 6 to 8.

Southern Style Turnip Greens

Buy greens that are not withered. Fresh turnip greens should have good green color with green stems. If the stems are purple and the leaves are little, the greens didn't grow fast enough and will usually be tough.

2 - 1/2 lbs fresh turnip greens
2 slices salt pork (1/4 inch thick and 3 inches long)
4 cups hot water
salt to taste

To get the greens ready for cooking, first pick out the large stems. Rinse the leaves in cold water containing 1 tbs salt. Repeat 3 or 4 times, then drain the greens. Place the greens in a large pot with 4 cups hot water, pushing them down at the sides (the hot water will make them shrink faster). Let cook over medium heat until tender, about 45 minutes. But occasionally check the stems for tenderness after about 20 minutes, as some greens harvested in the spring of the year take only that long to cook.

Remove the greens from the pot and chop them, using a sharp knife and a fork. In another pot, fry the salt pork until done on both sides. Remove the salt pork, leaving the drippings. Place the greens in the drippings and add the salt. Simmer for 15 minutes, adding 2 or 3 tbs hot water.if needed.

Serves 4 to 6.

Dried Black-Eyed Peas (Southern Style)

1 lb dried black-eyed peas
1 tbs finely chopped onions
4 oz salt pork
1 tsp salt
2 quarts water
1/2 tsp crushed red pepper (optional)

Soak the black-eyed peas in warm water for 2 hours. While the peas are soaking, put the salt pork into a pot with the water and let come to a boil. Reduce the heat to low and let simmer for 45 minutes. Add the peas, onion, salt, and, if you like, crushed red pepper. Let cook for about 45 minutes, adding water if needed.

Serves 4 to 6.

Buttered Okra

1 lb fresh okra
1 cup water
1/2 stick butter or margarine
1 tsp oil

In a pot, add the butter and salt to the water and bring to a boil over medium heat. Add the okra. Cover the pot and let the okra simmer for 8 to 10 minutes or just until tender. Stir occasionally to cook evenly.

Serves 4 to 6.

Fried Okra

1 lb fresh okra
1/2 cup self-rising flour
1 cup self-rising cornmeal
1 cup cooking oil

Rinse the okra and dry with a paper towel. Cut the pods into 1/2 inch pieces, removing the tops. In a bowl, mix together the cornmeal, flour, and salt. Add the okra pieces to the bowl, stirring to coat with the cornmeal mixture, and then let sit for a few minutes. Stir again. When the breading clings to the okra, shake the bowl - the excess breading will go to the bottom.

Heat the oil over medium high heat in a frying pan large enough to allow the okra room to cook evenly. Spoon the okra out of the bowl and fry in the hot oil until browned all over, about 10 to 15 minutes. Drain the okra on paper towels before serving.

Serves 6.

Collard Greens

3 lbs collard greens
1 quart hot water
1 cup lean ham pieces
2 tsp salt
3 tbs cooking oil
1 tsp sugar (optional)

Was the collard greens, remove the stems and any bad spots, and then chop or shred. Cook the ham pieces slowly in the oil until crisp. Add the water and simmer for about 10 minutes. Remove the ham and set it aside. Add the salt, sugar, and collard greens to the pot. Turn the heat to medium high and let the water begin to boil. Stir, then turn the heat to low.

Let the greens cook slowly, adding a little hot water if needed to keep them moist, until tender, about 45 minutes. Mash a stem to check for tenderness. Once the collards are tender, you can chop them smaller before serving if you like. You can also add the ham to the greens if you wish.

Serves 6 to 8.

Pickled Beets

2 cans (16 oz each) sliced beets
1/2 cup sugar
1/4 cup vinegar
1 tbs pickling spice

Drain the juice from one of the cans of beets into a pot. Add the vinegar, sugar, and pickling spice; stir, and let come to a boil. Remove immediately from the stove. Drain the second can of beets, discard the juice and add the beets from both cans to the pot. Let the beets cool and then refrigerate until ready to serve.

Baked Beans (NOT Lib's beans!)

2 cans (16 oz each) pork n beans, drained
1/2 cup ketchup
1 can (16 oz) tomato paste
2 tbs molasses
1 can (6 oz) tomato paste
2 tbs brown sugar
1/4 cup finely chopped onion
2 strips bacon

Preheat oven to 400 degrees. Place all the ingredients, except the bacon, in a bowl. Stir until well mixed. Pour the beans into a baking pan and lay the bacon on top. Bake uncovered for 30 to 40 minutes.

Serves 8 to 10.

Chow-Chow

The perfect mate for dried beans. Chop the vegetables fine or coarse as you prefer.

3 tbs pickling spice
1 small cabbage, chopped
2 tbs salt
2 cups chopped green tomatoes
4 cups water
2 cups vinegar
4 medium red bell peppers, seeded and chopped
1 cup sugar
1 hot pepper pod, chopped
2 cups chopped onion

Add the pickling spice and salt to the water in a small pot. Bring to a boil and let boil for 10 minutes. Mix all the remaining ingredients together in a large pot and add the spiced water, pouring it through a strainer. Let cook slowly for 35 to 45 minutes, stirring often. Taste for seasoning. Store in sterile half-pint jars or refrigerate.

Makes about 12 jars.

Pinto Beans with Corn

1 lb dry pinto beans
2 pkgs (10 oz each) frozen corn, or 4 cups frozen corn, or 4 cups fresh, cut from the cob
1/4 lb country side meat or salt pork
2 tsp salt

Wash the beans by putting them in a large bowl with warm water. Stir them around with your fingers until the water becomes cloudy, then drain. Rise the beans and drain again. Place the beans in a 2 quart pot and fill with hot water to a level about 3 inches over the beans. Add the side meat and salt. Cover the pot and simmer for 2 - 1/2 hours or until the beans are tender (stir occasionally, checking to be sure there is enough liquid).

Pintos should have a sauce like juice when they are done. Cook a bit longer if necessary for more of the juice to be absorbed. Add the corn and let simmer for 20 minutes. Stir occasionally, adding hot water if needed.

Serves 6 to 8. (See Chow-Chow for side dish)

Fresh Stewed Corn

When cutting corn from the cob, use a sharp knife and make two complete cuts. Cut off the tip of the grain first, then cut or scrape next to the cob. As you cut the corn off the cob, look for and pull off embedded silks.

5 to 6 ears of corn
1 tbs flour
1 tsp salt
2 tbs bacon fat, or 1/2 stick butter or drippings from 2 slices of fried salt pork
1 cup water

In a bowl, stir the flour, salt, and water into the corn that has been removed from the cob; then place the corn mixture in a pot. Cook over medium heat until the corn gets very hot, stirring 3 or 4 times. Add the fat or butter. Reduce heat to low and let simmer for 15 minutes.

Serves 4 to 6.

Green Beans

Buy small slender beans that are fresh looking and not withered.

2 lbs fresh green beans
1/4 lb country side meat
1 - 1/2 quarts water
1/2 tsp sugar
1 tsp salt

Wash the beans; break off and discard a small piece from each end. Leave the beans whole or break them into pieces the size you like. Cut three slits in the side meat and rinse it with warm water. Place it in a pot with the water, sugar, and salt. Bring to a boil. Reduce the heat to low and cook for 45 minutes.

Add the beans to the pot. Bring the water to a boil again, then reduce the heat to low and cook the beans slowly, stirring often, for about 35 minutes. Add a little hot water if needed. There should be very little water left in the pot when done.

Serves 6.