SOUTHERN TOMATO GRAY

Heat one tbsp. bacon drippings and one tablespoon olive oil. Add two tablespoons flour and stir constantly until floured starts to turn golden brown. Add one pound diced fresh or canned tomatoes or can use a half can or more of tomato juice.Keep stirring until tomatoes and flour mixture are well incorporated. Add liquid. You can add water or stock. Chicken stock is good. Add as much as you need to achieve the desired consistency. Around 2 cups. Keep stirring until the gravy is smooth. Taste for seasoning and adjust. If the tomatoes are acidic, add a little honey to balance along with salt and fresh ground black pepper. Good over meats or hot biscuits.

PECAN BARS

3/4 Cup Butter

3 Cups Sifted Plain Flour
3/4 Cup Sugar
1/2 Teaspoon Baking Powder
2 Eggs
Rind of one Lemon

Grease and flour two 9X9X2 inch pans. Cream butter and sugar; add eggs and lemon rind and beat well. Sift together flour and baking powder; add to creamed mixture and beat well. Chill dough until firm. Press the dough in the bottom of the pans. The dough will be about 1/8 inch thick. Prick all over with a fork. Bake for 12 to 15 minutes in a 375 degree oven until the dough looks half done. Remove and follow instructions for Pecan Topping.

Pecan Topping
1 Cup Butter
1 Cup Honey
1 Cup Light Brown Sugar, packed
3 Cups Pecans, Chopped

Put butter, sugar and honey in a deep, heavy saucepan; boil and stir constantly for 5 minutes. Remove from heat. Cool slighty and add cream and pecans, mix well. Spread the topping evenly over the surface of the partially baked sugar dough with a buttered wooded spoon or flexible spatula. Bake in a preheated 350 degree oven for 30 to 35 minutes. Cool and cut into 1 x 2 inch bars.

LEMON DIP FOR APPLES

1 Small Box Instant Vanilla Pudding use dry do not make

4oz. Lemon Yogurt (Yoplait Whips Lemon Burst)
8oz. Sour Cream
Juice of one Lemon

Mix all ings. together and chill before serving.

HAMBURGER SAUSAGE PATTIES

This is a very ole time recipe. These are very good and a quick meal.



1 Lb. Ground Chuck
1 Lb. Ground Sausage (Jimmy Dean)
1 Teaspoon Seasoned Salt

Mix together and form into 6 patties of equal size.
Heat a large skillet. Cover the bottom with oil. Place the patties in the skillet. Don’t crowd. They’ll shrink down some. If the patties don’t sizzle when placed in the pan, then the pan isn’t hot enough. Brown well on both sides. Remove and set aside.

Gravy:
1/4 to 12 Cup Flour
1 Quart Beef Stock
1/2 to 1 Teaspoon Seasoned Salt
In the skillet cook the patties until done. Save the grease. Add enough flour in the skillet to soak up the grease. Keep stirring until the grease and flour is incorporated and the flour browns to your liking. Slowly add the liquid wisking constantly until all the liquid has been added. Keep stirring or whisking constantly until the gravy starts to thicken. Add the patties back into the skillet and cover and simmer for 30 minutes. May need to add more salt.

SAUSAGE AND VIDALIA ONIONS AND TOMATOES

2 Tablespoons Olive Oil
11/2 Lbs. Italian-style Sausage Links
1 Medium Vidalia Onion cut in slices then halved
1 Clove Garlic, minced
1(28oz.) Can Chopped Tomatoes
2 Tablespoons Chopped Fresh Basil 
1/2 Teaspoon Salt
1/4 Teaspoon Freshly Ground Pepper
6 Cups Cooked Rice

Heat olive oil in large pan over medium heat. Add sausage. Brown on both sides – about 5 minutes per side. Remove the sausage to a cutting board and cut into 1-inch pieces. Return the sausage to the pan. Add onion and garlic. Cook for 4 minutes. Add tomatoes, chopped basil, salt and pepper. Simmer for 5 minutes. Serve over basmati rice.

JALAPENO CHEDDAR CORNBREAD FITTERS

1/3 Cup Sour Cream
1 Egg
1 Tablespoon Pickled Jalapeno slices, minced
1 Cup White Cornmeal
1/2 Teaspoon Salt
1 Cup Shredded Cheddar Cheese
1 Tablespoon Sugar

Mix sour cream and egg together. Add jalapeno, salt sugar and cheese and stir. Add cornmeal. Stir until cornmeal is moistened, add more liquid milk or water if needed. The batter should be thick. Heat an iron skillet and add one inch of oil. Drop the batter by tablespoonfuls into the hot grease and flatten down witht he back of a spoon. Don't crowd them in the pan. Turn after 3 or 4 minutes or when brown. Remove from pan after both sides are brown and drain on paper towl. Sprinkle with salt while still warm.

EASY NO RISE ROLLS

1 Pack Yeast (2 1/4 Teaspoons)
2 Cups Warm Water
4 Cups Self-rising Flour
1/4 Cup Sugar
11/2 Sticks Butter, melted

Add yeast to water and let it bloom.
Add remaining ingredient to the bowl, after the yeast has bloomed, adding flour last. Mix and pour into greased muffin tins.Makes20 rolls out of this batch.This doesn’t make a light and airy yeast roll. It’s a little bit denser but has a great taste.Bake at 400 degrees for 20 minutes.