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Grandmother’s Buttermilk Cornbread Recipe

Grandmother's Buttermilk Cornbread
  • 1/2 cup butter
  • 2/3 cup white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Crispy Barbequed Tofu Slices Recipe

Crispy Barbequed Tofu Slices
  • 1 (16 ounce) package extra firm tofu
  • 3 tablespoons olive oil
  • 1 egg white
  • 1 tablespoon barbeque sauce
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup barbeque sauce
  1. Drain tofu, and slice into strips. Place in a plastic bag or container, and freeze overnight. This will give the tofu a meatier texture. Thaw tofu strips, and blot with paper towels to dry.
  2. Heat olive oil in a large skillet over medium heat. In a small bowl, whisk together the egg white and 1 tablespoon of barbeque sauce. Combine the flour, salt, and pepper in a separate bowl. Dip the tofu slices into the egg mixture, then into the flour mixture, shaking off excess flour. Fry in the hot oil for about 1 minute on each side, until golden brown. Just fry enough at one time so they are not crowded. Remove from the oil to paper towels to drain and cool.
  3. Preheat the oven’s broiler. Brush tofu slices with additional barbeque sauce, and allow to marinate while the broiler heats up. Arrange them on a broiler pan, or wire rack set over a cookie sheet for best results.
  4. Position the oven rack about 6 inches from the heat source. Broil for 5 minutes on each side, or until browned and crisp, watching closely so as not to burn them. Serve warm with the remaining barbeque sauce for dipping.

Three Cheese Manicotti

  • 1 (8 ounce) package manicotti shells
  • 4 cups shredded mozzarella cheese, divided
  • 2 cups ricotta cheese
  • 1 cup grated Parmesan cheese, divided
  • 1 tablespoon minced garlic
  • 1 egg
  • 2 tablespoons dried basil
  • 2 (26 ounce) jars pasta sauce
  1. Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
  3. In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture.
  4. Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.
  5. Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.

Beef Tongue Tacos Recipe

  • 1 beef tongue
  • 1/2 white onion, sliced
  • 5 cloves garlic, crushed
  • 1 bay leaf
  • salt to taste
  • 3 tablespoons vegetable oil
  • 5 Roma tomatoes
  • 5 serrano peppers
  • salt to taste
  • 1/2 onion, diced
  • 2 (10 ounce) packages corn tortillas
  1. Place the beef tongue in a slow cooker and cover with water. Add the onion slices, garlic, and bay leaf. Season with salt. Cover and cook on Low overnight or 8 hours. Remove the tongue and shred the meat into strands.
  2. Heat the oil in a skillet over medium heat. Cook the tomatoes and peppers in the hot oil until softened on all sides. Remove the tomatoes and peppers in a blender, keeping the oil on the heat; season with salt. Blend briefly until still slightly chunky. Cook the diced onion in the skillet until translucent; stir in the tomato mixture. Cook another 5 to 6 minutes. Build the tacos by placing shredded tongue meat into a tortilla and spooning salsa over the meat.

Swiss Chicken Casserole Recipe

  • 6 skinless, boneless chicken breast halves
  • 6 slices Swiss cheese
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/4 cup milk
  • 1 (8 ounce) package dry bread stuffing mix
  • 1/2 cup melted butter
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
  2. Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil.
  3. Bake 50 minutes, or until chicken is no longer pink and juices run clear.

Spring Strawberry Spinach Salad

Strawberry Spinach Salad
  • 1 bunch spinach, rinsed
  • 10 large strawberries, sliced
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 1/3 cup white wine vinegar
  • 1 cup vegetable oil
  • 1 tablespoon poppy seeds
  1. In a large bowl, mix the spinach and strawberries.
  2. In a blender, place the sugar, salt, vinegar, and oil, and blend until smooth. Stir in the poppy seeds. Pour over the spinach and strawberries, and toss to coa

Roasted New Red Potatoes recipe

  • 3 pounds small red new potatoes, halved
  • 1/4 cup olive oil
  • 1 teaspoon Salt and freshly ground black pepper
  1. Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan.
  2. Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.