WEEKS 7 and 8
WEEK 7
Louisiana Fried Spicy Cabbage
2 pounds finely diced cabbage
1 pound finely chopped bacon
1 medium onion
2 tablespoon Red Pepper Flakes
1/2 teaspoon salt (optional)
1/2 teaspoon black pepper
Fry bacon until crisp and well browned.
Add chopped onion and stir until limp.
Add pepper flakes, cabbage, salt & pepper.
Stirring well so that all the cabbage is coated.
Cover and cook over low heat until cabbage is limp and tender.
Della Mae's Cornbread
• 1 cup buttermilk
• 1 cup stone ground yellow cornmeal
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 egg
• 1 tablespoon shortening
Preheat oven to 450°. Melt the shortening in one 9 inch round iron skillet in the heating oven. Stir the cornmeal, salt and baking soda together. Add the egg and buttermilk and mix well. Remove skillet from the oven and pour the batter into the skillet, stirring the melted shortening into the batter. Bake at 450° for 30 to 40 minutes. Remove when cornbread is brown.
Fiesta Chicken
• 2 tablespoons oil
• 3 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 medium onion, chopped
• 1 teaspoon oregano
• 1 small jalapeno pepper, finely chopped
• 3 cloves garlic, minced
• 1 can (14 1/2 ounce) Mexican style diced tomatoes
• 1/4 teaspoon ground cumin
Heat oil in skillet. Cook chicken breasts until browned. Remove and drain. Place onion, green bell pepper, garlic and jalapeno pepper in skillet and saute until slightly cooked. Add all ingredients to stoneware and stir to combine. Cover; cook on LOW 8 hours (HIGH 4 hours).
Serve on flour tortillas.
Fried Summer Squash---
The Mississippi Cookbook - Compiled and edited by The Home Economics Division of The Mississippi Cooperative Extension Service
• 4 eggs, beaten
• 3/4 cup milk
• 1 1/4 teaspoons salt
• 7 medium summer squash, thinly sliced
• 2 1/2 cups flour
• oil
Combine eggs, milk, and salt to make batter. Dip squash in batter, roll in flour and fry in deep fat until done
WEEK 8
Zucchini Cake-----moist and delicious.
• 1 cup vegetable oil
• 2 cup sugar
• 3 eggs
• 2 tsp. vanilla (I always use pure vanilla extract)
• 2 cups flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 2 tsp. cinnamon
• 2 cups grated zucchini (leave skins on)
• 1 cup walnuts
Mix oil and sugar. Add eggs, one at a time beating well after each addition; blend in vanilla. In a separate bowl, sift together the flour, baking powder, cinnamon, and baking soda. Add sifted dry ingredients to first mixture; alternating with grated zucchini. Fold in chopped nuts. (Batter will be a bit thin.)
Pour into greased and floured 13x9x2-inch pan. Bake at 350°. for 55 minutes.
Fresh Zucchini Bread
• 1 cup walnuts or pecans, chopped
• 1 1/2 cups shredded zucchini (about 1 medium zucchini)
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs, lightly beaten
• 2 teaspoons vanilla
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1 1/2 cups all-purpose flour
Preheat oven to 350°. In a mixing bowl, combine oil, sugar, eggs, vanilla, baking soda, cinnamon, salt, baking powder. With a hand mixer on medium speed, beat until ingredients are blended, or about 30 seconds. Add flour; mix until moistened. Stir in nuts and zucchini. Pour batter into a greased and floured loaf pan. Bake for about 65 to 75 minutes, or until loaf tests done.
Baked Stuffed Zucchini serves 4
• 2 medium zucchini, about 1 pound
• 2 tablespoons butter
• 1 clove garlic, minced
• 2 tablespoons finely chopped onion
• 2 cups soft bread cubes
• 1/2 teaspoon poultry seasoning
• salt and pepper
Wash zucchini; cook whole in a small amount of boiling water for about 8 minutes. Drain and cut into halves lengthwise. Scoop out pulp; chop. Melt butter in a heavy skillet, sauté garlic and onion for a minute, or until onion is tender; stir in chopped zucchini pulp, bread cubes, poultry seasoning, salt and pepper. Stuff zucchini with bread mixture. Place zucchini in a greased baking dish and bake at 350° for 20 minutes, or until zucchini is tender.
