From “Fred Thompson’s Southern Sides: 250 Dishes that Really Make the Plate,” by Fred Thompson (UNC Press, 2012). 2 cups chopped onion 1 tablespoon canola oil 2 tablespoons light brown sugar 2 cups self-rising cornmeal mix 1 cup milk 3 large eggs 1 cup ricotta cheese 1 cup shredded cheddar cheese 1/2 cup unsalted … Continue Reading →
Source: Food writer Stacee Sledge. 1 finely chopped yellow onion 2 garlic cloves, minced 1 teaspoon olive oil 1 cup dried brown lentils, rinsed 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon dried oregano 21/2 cups low-sodium chicken broth Toppings: Fresh salsa Sour cream Shredded cheddar cheese Saute onion and garlic in … Continue Reading →
From Marthawhite.com Non-stick cooking spray 3 cups self-rising flour 6 tablespoons butter, chilled and cut into 1/2-inch cubes 2 cups coarsely shredded sharp cheddar cheese 8 bacon slices, cut thick, cooked and crumbled 11/3 cups buttermilk Mayonnaise, to taste 18 slices ripe tomatoes Arugula or basil, optional Heat oven to 425 degrees. Coat cookie sheet … Continue Reading →
PREP TIME: 15 minutes TOTAL TIME: 35 minutes These sophisticated sandwiches are familiar enough for children. The chicken can be marinated tonight and broiled for dinner tomorrow. 1/4 cup white-wine vinegar 2 tablespoons Dijon mustard 2 garlic cloves, chopped Coarse salt and ground pepper 4 boneless, skinless chicken breast halves (6 to 8 ounces each), … Continue Reading →
Prep time: 15 minutes Total time: 55 minutes Baking the cornbread in a preheated cast-iron skillet gives it a crisp brown crust and a moist interior. If you don’t have a cast-iron skillet, simply use an 8-inch square metal baking pan. When the cornbread is baked, let it cool in pan for 15 minutes, then … Continue Reading →