Good Ol' American Cookin'

Loved the movie! Always wanted to try them and now I make every year! A southern delicacy much like frog legs at the buffet or fried bologna on a burger (an acquired taste)! When you pick your green tomatoes be sure they are firm. Squishy, mushy will only fall apart in the pan and create a huge mess for ya! Cornmeal mix: 1 cup cornmeal 1/2 cup Flour 1-2tsp salt & pepper 1 tsp garlic powder 1tsp onion powder add to a quart bag and shake real good. 8 green tomatoes, sliced about 1/4-3/8" Butter Shortening- about three cups Get your pan prepared...add shortening, and heat up until it is Hot Hot. How do you tell..take the corner of one of your battered tomatoes and dip in oil, if it bubbles you got Hot Hot!! Now while you waiting for your pan to get Hot Hot...prepare your sliced tomatoes. Take tomatoes and "sludge" them in your cornmeal mix. Flip, toss, sludge until good and covered. Set aside in clean dish being careful not to stack on top of one an

1 cup dried lentils 2 bay leaves 1 tbls diced garlic, jar or fresh 1 cinnamon stick(optional) 1/4 teaspoon sea salt (used during the cooking of the lentils) 1/4 cup extra virgin olive oil 1/4 cup red wine vinegar 3 tablespoons lemon juice 1/2 teaspoon ground cumin 1/2 teaspoon sea salt 1 medium red bell pepper, seeded and finely diced 1 large tomato, fresh and diced 1 small cucumber, diced 1/4 cup green olives, sliced 1/4 cup black olives, sliced 1/2 tsp liquid mint (optional) 3 tablespoons dried parsley optional add feta or goat cheese Rinse the lentils well and place in a saucepan with bay leaves, garlic, oregano and cinnamon stick. Cover with water or broth by 2 inches and a generous pinch of sea salt. Bring to a boil, reduce the heat to low, add the sea salt and simmer until the lentils are tender, 20-25 minutes. Drain. In a small bowl whisk together the olive oil, vinegar, lemon juice, cumin and salt in a small bowl. Toss the vinaigrette with the lentils, r

I haven't made Clam Chowder in awhile..... Temps have dropped to cooler days and nights, FINALLY! Always seems to draw the mood for good soup or chowder! Recipe: 1 large stock pot 6 slices bacon, cooked and diced 1 stick of butter 5-6 green onions, sliced 4-5 stalks celery, sliced handful of baby carrots, sliced 1 heaping tablespoon diced garlic 1 tsp mrs. dash 1 bay leaf 1/2 tsp. ground pepper 1-22 oz cream of mushroom 4- 6.5 oz. clams in juice, if not diced please do 2 qts. chicken broth 1 qt. water 1 cup flour Take stockpot add bacon slices, cook up.......when crispy, remove and drain on paper towels. The remainder of grease use to fry up green onions. Remove when cooked..drain on towel. remainder of bacon grease, add butter, add 1/2 cup flour to make a "rue". Add chicken stock, potatoes, celery, carrots, mushroom soup, garlic, seasonings, bay leaf, bacon, and onions. Bring to boil, cook until potatoes are soft. Turn off. Add clams with jui