Byne Blueberry Farms

Have you ever met a person and become instant friends? I met Mr. Dick Byne from

Waynesboro nearly 10 years ago when he stopped in to grab lunch at Honey Café. It

was a typical busy day at the restaurant, and I was running around doing all my

managerial duties. He pulled me to the side for a quick conversation and we became

fast friends. He wanted to know if we would be interested in selling his blueberry

products. I didn’t have to think twice about carrying Byne’s blueberry products. He

handed me a jar of velvety jam with flecks of real blueberries. It was so dark blue it

bordered on aubergene. The label on the jar instantly caught my eye. Front and center

on the label was a picture of his four beautiful daughters. I was intrigued to say the

least. I love a successful farm family and I had to know their story!

He’s a “talker”, so it didn’t take long to hear about his passion for farming, his family,

and selling all things blueberry. He has real knowledge! I could tell he genuinely loved

and believed in what he was selling! Our conversations always lead to friendly banter

about the food industry and the intricacies of running a small business. I always feel I

leave our conversations with a renewed zeal for tackling the day!

I like to surround myself with other small business owners who have a real passion for

their products and making their business grow. They are a treasure trove of knowledge.

I promise if they can’t help you with a question, they know someone who can! Mr. Dick

gave me invaluable knowledge that helped me formulate a product that won the Baked

Goods category in the Flavor of Georgia competition. I’m sure it comes as no surprise

that we used Byne’s Blueberry Preserves in our award-winning Lemon Blueberry

Cheesecake. He coached me on what makes a winner and helped me throughout the

whole process. I learned from the best as he is the first business to win Flavor of

Georgia 5 times! He knows the recipe for success.

Bynes blueberry farm has been in operation since 1980 with Mr. Dick running the show!

He is an eighth-generation farmer and in 2009 he won Master Farmer! He attended

Abraham Baldwin Agricultural College where he decided he wanted to make farming a

career. With the help of his father, brother, and mentor Roosevelt Chance he decided to

start one of the oldest organic blueberry farms in the United States. He started with 15

acres of blueberry bushes that he lovingly planted on land passed down through the

Byne family for five generations. He still harvests berries from the original plants and

has added an additional 7 acres through the years. He prefers the sweet “Rabbit Eye”

variety. All Byne’s blueberries are organic. Never sprayed with pesticides or herbicides.

With the help of his wife and four daughters the farm went from a pick-your-own

operation to a wholesale operation offering any blueberry product Mr. Dick could

imagine.

The Bynes use very part of the blueberry! Some of their bestselling products include:

preserves, jam, jellies, BBQ sauce, syrup, chocolate coated berries, and even blueberry

powder used in juicing! My personal favorite are the dried blueberries. I enjoy them as

an afternoon snack, mixed in a green salad, or as a sweet addition to trail mix. We use

the dried blueberries in Honey’s Georgia chicken salad. A special recipe formulated to

showcase Georgia grown ag products: blueberries, peaches, and pecans.

Blueberries are considered a “super food” because they are low in calories and high in

antioxidants, vitamins, and minerals! When I asked Mr. Dick his favorite way to enjoy

blueberries, I wasn’t surprised when he said, “Any way they come. I like creativity.” He

is always looking for new ways to enjoy and promote his product. I even learned they

have a whole cookbook devoted to family recipes! I created a few recipes to showcase

Georgia’s number one fruit crop! Yes, blueberries beat out peaches with 18,328 acres

producing 39 million pounds valued at over 120 million dollars!

You can shop online at www.byneblueberries.com. You can also find Byne blueberry

products in Whole Foods, Fresh Market, and Piggly Wiggly. When blueberries are in

season you can visit the farm and pick your own! The season starts in June, so plan a

trip to 839 Story Mill Road in Waynesboro Ga!

Blueberry Recipes

Ribs with Blueberry BBQ Sauce

Ribs:

1 rack Ribs

Salt and Pepper

1 Tbs. Chili Powder

2 Tbs. Brown Sugar

2 Tbs. Apple Cider Vinegar

Season ribs lightly with salt and pepper. Rub ribs with chili powder and brown sugar.

Place ribs in foil and sprinkle vinegar over top of ribs. Tightly wrap the ribs in foil and

place on baking sheet.

Bake at 300 degrees for 2-2 1/2 hours or until tender.

Remove the ribs from foil and cover with blueberry bbq sauce. Broil for 5 minutes or

until nicely browned.

Blueberry BBQ Sauce

1 c Ketchup

1/2 c Brown Sugar

1/2 c Blueberries

1/4 c Balsamic Vinegar

1/2 Vidalia Onion

3 Tbs Butter

1 tsp. Pepper

1 tsp. Granulated Garlic

Sauté onion in butter in a small sauce pot until tender. Add remaining ingredients to the

pot. Stir until combined and simmer for 5-8 minutes. Stir frequently. Use spoon or whisk

to mash the berries while cooking.

Blueberry Delight

Crust:

2 c Plain Flour

2 sticks Salted Butter

½ c Sugar

1 c Pecans (finely chopped)

Melt butter. Mix flour, sugar, and pecans until combined. Add butter to flour mixture and

stir to combine. Press the dough into a 9x13 baking dish. Bake at 350 degrees for 10-15

minutes until lightly browned. Cool completely.

Filling:

2 8 oz blocks Cream Cheese (softened)

2 c Powdered Sugar

2 c Freshly Whipped Cream

Beat cream cheese and 1 cup of powdered sugar until fluffy. Whip cream with 1 cup of

powdered sugar until stiff peaks from. Fold whipped cream into cream cheese. Smooth

filling over cooled pecan shortbread crust.

Topping:

4 c Fresh Blueberries

1 jar Bynes Blueberry Jam

Place jam in a small pot. Add 2 c blueberries. Cook until jam melts and mash berries

slightly with spoon while stirring constantly. Cook for 5 minutes. Remove from heat and

add the other 2 cups of berries. Cool completely. Spoon over cream cheese mixture.

Chill until ready to serve.

Summer Blueberry Quinoa Salad

1 c cooked Quinoa

4 c Salad Greens

½ c Feta Cheese

½ c Toasted Pecans

½ c Craisins

1c Fresh Blueberries

1 c diced Granny Smith Apple

1 c Braswell’s Salad Dressing

Place salad greens in a bowl. Top with chilled quinoa and slightly toss. Top with

remaining ingredients. Serve immediately. I like to add sliced grilled chicken for a full meal!

Lily of the Valley

Never have I witnessed a spring descend upon the south with more vibrant splendor. The fields bordering the dusty dirt roads at the farm looked like a watercolor painting with yellow from wild turnips, varying shades of crimson and red from clover and sour weed, flora in every hue of green, and a carpet of little purple stars suspended on wild vines. The air was perfumed with the first signs of honey suckle and the breeze throbbed with the humming of bees. The colors of the fields were only rivaled by the canvas painted by the setting sun. The sky burned like a gas flame with brush strokes of orange, purple, and blue.

I think the lord knew we needed a glimpse of the promise of life eternal through any gifts our earthly home could provide. My precious Grandma went to heaven one afternoon during what could only be described as the crescendo of South Georgia spring blooms. The morning of her funeral Daddy sent a picture of azaleas bursting with flowers. She planted those very flowers in the front yard of their home at the farm decades before as a young mother and wife. The next week they wilted and disappeared as if they never existed. You will not convince me this wasn’t part of God’s perfect timing and his grace.

Mary Ann Brinson Brown was a consummate caretaker and a master of modesty almost to the point of humorless self-deprecation. She was always fretting about all the things she had not done. When in fact, she did Everything from cooking, managing a home, rearing 3 sons, looking after grandchildren, church duties, Bible reading, and being a devoted wife. Grandma always told me how smart I was and how she didn’t know how I did so much. I felt exactly the same way about her and all of her talents. I run a successful business and have received accolades but they all pale in comparison to the testimony of her life. Her trophies are in heaven and her legacy lives on through our close-knit family.

Franklin Sasser preached her funeral. Only a lifelong friend could weave a fabric of anecdotes so familiar and precious. He requested the grandchildren send their favorite memory. All our remembrances included a mention of Grandma’s “Creama Creama”. She lovingly made Cream of Wheat for breakfast and sometimes supper because our little mouths loved this savory dish! Franklin was intrigued to say the least! I have included the recipe of my interpretation of Grandma’s Creama Creama. Nobody’s will ever be as good as hers!

Grandma’s Creama Creama

1 c Water

2 c Milk

2 tsp. Salt

1 c Cream of Wheat

3 Tbs. Butter

1 c Sharp Cheddar

Salt and Pepper to

Bring the water, milk, and salt to a simmer. Whisk in cream of wheat. Whisk constantly 2-5 minutes until thickened. Add butter and cheese.

Add salt and pepper to taste. Serve hot with all the breakfast sides: bacon, eggs, toast, and waffles!

When I asked my gifted flower friend Foye to make a special arrangement for Grandma on Mother’s Day I knew it had to include Lily of the Valley.

This song makes me think of Grandma and fills me with peace abundant. Foye knew the story of Creama Creama, so she combed the internet until she found the perfect vessel to hold the arrangement.

What a treasure!!

Lily of the Valley

I’ve found a friend in Jesus, He’s everything to me,
He’s the fairest of ten thousand to my soul;
The Lily of the Valley, in Him alone I see
All I need to cleanse and make me fully whole.
In sorrow He’s my comfort, in trouble He’s my stay;
He tells me every care on Him to roll.

Refrain:
He’s the Lily of the Valley, the Bright and Morning Star,
He’s the fairest of ten thousand to my soul.

He all my grief has taken, and all my sorrows borne;
In temptation He’s my strong and mighty tow’r;
I’ve all for Him forsaken, and all my idols torn
From my heart and now He keeps me by His pow’r.
Though all the world forsake me, and Satan tempt me sore,
Through Jesus I shall safely reach the goal.

He’ll never, never leave me, nor yet forsake me here,
While I live by faith and do His blessed will;
A wall of fire about me, I’ve nothing now to fear,
From His manna He my hungry soul shall fill.
Then sweeping up to glory to see His blessed face,
Where rivers of delight shall ever roll.

Brunch Fit for a King

Brunch fit for a King

Is it sacrilegious to even entertain the thought of serving any grain other than grits for Christmas day

brunch? Just hear me out. I’m a huge grit advocate, but sometimes you need a little change of pace. I

along with all the Brown family cousins will vouch for a less familiar breakfast grain, cream of wheat. The

name says it all! Cream of wheat is a type of farina which is milled from wheat. The Brown family

affectionately calls it “Creama Creama”. My Grandma often included this little-known dish in her daily

breakfast spread. She cooked grits too but we requested her cheesy cream of wheat every time. The

texture was pure velvet and the taste savory with ribbons of cheddar cheese and butter.

I prefer to have at least one “make ahead” dish in my holiday cooking lineup. Who wants to spend their

morning slaving in the kitchen? Quiche is a go-to brunch/breakfast our boys request for special

occasions, and I love a good breakfast casserole too! I was searching for something a little different this

year and came across a recipe using cottage cheese to make a super fluffy egg casserole. If you watch

Tik-tok or follow any foody influencers on Instagram then you have likely seen people putting cottage

cheese on everything!! I heard there is a shortage so be sure to stock up on cottage cheese well in

advance. The addition of sausage makes this dish a meal. You can prepare this dish a few days in

advance so you can enjoy watching everyone open gifts instead of standing over a hot stove.

One of Honey’s most requested catering dishes is candied bacon. We can’t replenish this sweet and

savory favorite fast enough at events. I recently discovered a newer version of this well-known dish that

includes the addition of a cracker. The bacon cooks around the cracker and forms a perfect little morsel

that is easy for folks to grab. Be prepared to make this for breakfast, brunch, appetizers, and snacks.

Your family will insist you include this dish on every menu. If you like a little heat add a sliced jalapeno to

the top of each bacon wrapped cracker before cooking.

No outstanding meal or event is complete without a specialty drink. I am not a coffee connoisseur, but I

have a cup most mornings. While in New Orleans, I fell in love with a drink called Café au lait, French for

“coffee with milk”. This simple recipe is equal parts coffee and warmed milk. All sources insist you use

coffee with chicory. Chicory is the ground root of the endive plant that the French added to coffee to

soften the bitter edge. I also add a little ground cinnamon to my coffee grounds when brewing. The

smell is divine and gives the coffee a hint of spice. Most recipes call for milk but when researching this

recipe I found that Emeril Lagasse and Café Du Monde suggested the use of half and half along with

milk. Emeril knows best!! I can’t promise this recipe will taste as magical as sipping a café au lait while

strolling the French Quarter in Nola but it’s worth a shot.

Cheesy Creama Creama

2 c Whole Milk

2 c Water

½ tsp Salt

¾ c Cream of Wheat

3 tbs. Butter

1 c shredded Cheddar

Bring milk, water, and salt to a boil. Gradually add cream of wheat whisking constantly until well

blended. Return to a boil for 2 minutes or until thickened, stirring frequently. Remove from heat and stir

in butter and cheddar. Serve immediately.

Candied Bacon

20 Club Crackers

1 lb Bacon

½ c Brown Sugar

1 Tbs. Chili Powder

1/2 tsp. Pepper

½ tsp. granulated Garlic

Preheat oven to 350 degrees. Line a baking pan with foil.

Mix brown sugar, chili powder, pepper, and granulated garlic in a bowl.

Cut bacon slices in half. Wrap each cracker loosely with bacon. Sprinkle sugar mixture over each cracker.

Bake at 350 degrees for 20-25 minutes or until the bacon is crispy. Remove to a wire rack to cool.

Fluffy Cottage Egg and Sausage Casserole

1 dozen Eggs

1 lb. ground Sausage (cooked and crumbled)

¾ c plain Flour

1 tsp Baking Powder

1 tsp Salt

1 tsp Pepper

1 tsp dry Mustard

1 tsp Hot Sauce

2 c Cottage Cheese

3 c Pepper Jack Cheese

4 oz diced Pimentos

2 Green Onion (chopped)

2 Tbs Butter

Preheat oven to 350 degrees. Melt butter and grease a 9x13 baking dish.

Crack eggs into a mixer bowl and whisk with an electric mixer until fluffy. Add flour, baking powder, salt,

pepper, dry mustard, and hot sauce and mix well. Fold in sausage, cottage cheese, pepper jack cheese,

pimento, and green onion.

Pour mixture into prepared baking dish. Cook for 45 minutes to 1 hour. Cover with foil if the top starts

to get too dark. Let rest 10 minutes before serving.

You can put together this dish a day or two before. Allow the dish to sit at room temperature before you

cook. It may take a little longer to cook if it’s cold.

Cinnamon Café Au Lait

2 c whole Milk

2 c Half and Half

4 c Coffee with Chickory

1 tsp. Cinnamon

Sugar to Taste

Add cinnamon to your coffee grounds. Brew coffee.

Heat milk and half and half over medium heat. Once the mixture begins to bubble slightly turn off the

heat. Slowly pour the brewed coffee into the pot and stir to combine. Transfer the café au lait to a

warmed coffee pot and serve immediately with sugar to taste.

Jubilee

The first time I encountered the word, jubilee was on the cover of an old cookbook my mother stored in a kitchen cabinet with scores of others. The cover was off-white with a big blue diamond in the center. I remember combing through her collection of cookbooks with hungry eyes, soaking up ideas for future meals and recipes. More recently I associated the word jubilee with England’s Queen Elizabeth. Celebrations honoring Her Highness included: Silver, Diamond, Gold, and Sapphire Jubilees. Queen Elizabeth celebrated the 70th anniversary of her accession to the throne in, 2022, becoming the first British monarch to celebrate a Platinum Jubilee. You don’t have to be a woman of royal stature to warrant a celebration. My friend, Jenny Foss, the editor of Statesboro Magazine is the “behind the scenes” queen of the publication. I have never seen Jenny when she was not perfectly “put together.” She always looks fabulous with her flawless hair/makeup and a brightly colored blouse adorned with one of her signature pins. She is a true journalist asking questions at just the right time and waiting with thoughtful patience for a response. She makes me want to stand up straighter and dig a little deeper. I think of her as a role model and mentor. Jenny has lifted me up many times with her words of encouragement and made me feel like an equal. Her friendship is more valuable than platinum! The festivities cannot commence without refreshments. When asked her favorite foods or recipes Jenny quickly replied, “I love me a moist coconut cake with 7-minute frosting and I love congealed salads.” A woman after my own heart! Jenny and I are often guests at mutual friend, Virginia Ann Franklin Waters’ luncheons. I covet an invite to lunch at “The Hideaway.” The table is always well appointed with seasonal decor and family heirlooms. My friends don’t realize what a treat it is for me to enjoy a meal I had no part in preparing!! I most excitedly anticipate the cranberry congealed salad and am reminded of the various congealed salads prepared by my grandmother and her sister for family gatherings. I miss those days and the special dishes that are now absent from our table as times change. On a rainy, Sunday afternoon, I pulled many of my favorite regional cookbooks from the shelves. I spread the books out on the counter and did a deep dive into local history pertaining to food and otherwise. These books are a literal encyclopedia of regional, Southern cuisine. Steeped in history, these books cover decades of how people lived, entertained, and celebrated. As well as the foods and ingredients that shaped their palettes. I also googled Queen Elizabeth’s Jubilee and was able to find actual menus from royal events such as birthdays and coronations. It is surprisingly easy to combine Southern staples with royal fare. I envisioned the quintessential Southern luncheon fit for a queen and intentionally chose recipes crafted by local matriarchs. “Poulet Reine Elizabeth” also known as Coronation Chicken was created by Le Cordon Bleu London to be served at the Queen’s coronation luncheon in 1953. This dish has a striking resemblance to the baked chicken salad served at many a southern ladies’ luncheons. I worked diligently to integrate our locally loved and time-tested recipes with those that graced the menus of Her Highness’ grandest life events.

C H E R RY C O N G E A L E D S A L A D & DRESSING The following recipe was published in A Treasure of Bulloch County Recipes compiled by Bulloch Academy Parent Teacher League 1976. Mrs. James Eli (Sue) Hodges contributed the original recipe. The recipe is a nod to classic Cherries Jubilee served at Queen Victoria’s Diamond Jubilee in 1897. Add a splash of brandy to the dressing recipe for a royal flair! INGREDIENTS: Congealed Salad: 1 3 oz. box Cherry Jell-o® 1 envelope Plain Gelatin ¾ c. Sugar ¼ c. Cold Water 1 16 oz. can Sour Pitted Cherries 1 large can Crushed Pineapple 2 Tbsp. Lemon Juice 2 Tbsp. Lemon Bits ¼ tsp. Almond Flavoring Dressing: 1 8 oz. carton Sour Cream ½ c. XXXX Sugar (powdered sugar) ½ c. Mayonnaise ¾ c. Chopped Nuts PREPARATION: Combine cherry Jell-o® and sugar. Measure liquid from drained fruits and add enough water to equal 3 cups. Add this to Jell-o® and sugar. Heat to boiling. Dissolve plain gelatin in cold water. Add to hot liquid. Also, add lemon juice, lemon bits, and almond flavoring. Put in refrigerator until syrupy. Then add cherries and pineapple. Pour into individual molds and congeal in refrigerator. Unmold salads when set. Combine dressing ingredients and spoon over salads. Serves 12-14.

B A K E D CHICKEN SALAD The following recipe was published in In the Pink, a collection of recipes from the Camellia Garden Club of Statesboro. Mrs. Kathy Deloach contributed this recipe. I love this cookbook! Many of these ladies are near and dear to my heart. Some of the first events I catered as a young chef were for these ladies. I am thankful for their influence on my career and the many friendships that grew from this group. INGREDIENTS: 4 c. cooked Chicken (cut up) 2 Tbsp. Lemon Juice ⅔ c. chopped Toasted Almonds 4 c. Hard Cooked Eggs (sliced) ¾ c. Mayonnaise 1 tsp. Salt ½ tsp. Accent 2 c. Celery (chopped) 1 tsp. Onion (chopped fine) 2 Pimento, cut fine 1 c. Cheese (grated) 1 ½ c Potato Chips (crushed) Sliced Almonds PREPARATION: Combine all ingredients except cheese, potato chips, and almonds. Place in an oblong Pyrex® casserole dish. Top with cheese, potato chips, and almonds. Allow to stand in the refrigerator overnight. When ready, remove from the refrigerator and bake for 20-25 minutes at 400˚.

WILLETTE’S COCONUT CAKE The following recipe was published in Southern Cooking Plus One Scoop of History by Lorine Olliff Hendricks. This is Jenny Ruth’s most fabulous birthday cake!

CAKE LAYERS INGREDIENTS: 1 c. Butter 2 c. Sugar 3 c. Cake Flour 4 Eggs 1 c. Milk 1 Tbsp. Baking Powder 1 tsp. Vanilla 2 tsp. Fresh Lemon Juice PREPARATION: Cream butter and sugar until light and fluffy. Add eggs, one-at-a-time and beat well. Sift flour once, and measure. Add baking powder to flour and sift three more times. Add flour and milk into the creamed butter and sugar alternately, beginning and ending with flour. Beat well after each addition. Grease, flour, and line three round 9-inch cake pans. Divide batter evenly in cake pans and bake at 375˚ F for 20 minutes. Cool in pans for 10 minutes and then turn onto a cake rack for complete cooling. FROSTING INGREDIENTS: 2 ¼ c. Granulated Sugar ½ c. Cold Water 3 Egg Whites 1 Tbsp. Light Corn Syrup 1 tsp. Vanilla Dash of Salt 6-7 oz. Angel Flake® Coconut PREPARATION: In the top of a double boiler combine sugar, cold water, egg whites, syrup, and dash of salt. Beat 30 seconds on low speed of electric mixer. Place over boiling water (upper pan should not touch water). Cook for about 7 minutes while beating constantly on high speed of electric mixer, or until frosting forms stiff peaks. Remove from heat: add vanilla. Beat 2-3 minutes or until spreading consistency. Spread layers with frosting and sprinkle with coconut. Reserving plenty of frosting and coconut for the top and sides.

Cowboys

My heroes have always been cowboys is not just the title of a song by legendary country music star,

Willie Nelson, but a statement that resonates with many. I’m not a “horse girl” and I’ve never been to a

ranch, but cowboys have always mystified me. My family raised cows when I was a child, but I barely

remember those days. The only time I spent near the cattle was on a 1980’s Honda 250 4-wheeler or in

Grandaddy’s old Mercury. I remember riding through the pastures at sunset with my Uncle Mark while

he counted the cows. We always looked for newly born calves or the family of red foxes whose den was

mounded atop a hill in the pasture.

My earliest experience with cowboys was watching them on television. Growing up in the “country”

approximately 20 miles from town the selection of tv shows for a child was slim and none. Once I

outgrew Sesame Street and Mr. Roger’s Neighborhood I quickly graduated to Gun Smoke, Bonanza, and

The Big Valley. I always wondered what delicious dishes Hop Sing cooked that the Cartwrights ate so

enthusiastically, especially Hoss. Their friendly banter during meals made me want to pull up a chair at

the dinner table. I watched The Big Valley simply because Heath Barkley was so handsome!

The movie, The Cowboys solidified my love for John Wayne and began my era as his biggest fan! That

era still hasn’t ended. Lol! My collection of John Wayne movies outgrew my tv cabinet in college and I

made it my job to watch every movie he made no matter how obscure! Mr. Nightlinger, the cook in The

Cowboys piqued my interest in chuck wagon cuisine. There is something romantic and nostalgic about

cooking over an open flame under a blanket of stars. I think food just tastes better cooked in cast iron

over red hot coals.

My friend, Ted introduced me to what some call the greatest western of all time, Lonesome Dove. Ted’s

friendship, loyalty, and love remind me of the relationship Gus and Woodrow had in this great movie.

He enjoyed cooking steaks, pork chops, and sausage over an open fire under the oak trees in his yard.

After watching the miniseries, I read the book by Larry McMurtry and fell in love with the western genre

of literature. Louis L’Amour is another novelist who can make you feel as if you are astride a horse riding

the open plains.

The following recipes lend themselves to the cowboy way of cooking: in cast iron with a fire or hot coals.

Cowboy Stew

2 lbs. Ground Beef

1 lb. Smoked Sausage

1 Vidalia Onion (diced)

1 Bell Pepper (diced)

4 Yukon Gold Potatoes (cubed)

1 tsp Salt

1 tsp Pepper

½ tsp Garlic Powder

1 Tbs Worcestershire

2 14.5 oz cans Petite Diced Tomatoes (not drained)

1 14 oz can Green Beans (not drained)

1 14 oz can Corn (not drained)

½ c Ketchup

Brown ground beef, onions, and bell pepper in a dutch oven or soup pot until just brown. Add sausage

and cook until warm. Drain grease and return to the pot. Add potatoes and seasonings. Add enough

water to just cover the potatoes. Add tomatoes, green beans, and corn. Bring to a simmer and cook until

potatoes are tender. Add ketchup and adjust seasonings.

Lacy Cornbread

1/2 c Plain White Cornmeal

1/2-3/4 c Hot Water

½ tsp Salt

Oil

The real secret to this recipe is the ratio of water to cornmeal, hot oil, and a well-seasoned skillet.

Whisk together the cornmeal, water, and salt. Cover the bottom of the skillet with oil and heat until a

drop of batter makes it sizzle. Use a ¼ c measuring cup and pour batter in hot oil slowly. Making 2-4

pieces of cornbread per batch. The edges will begin to brown and turn lacey. Turn over and cook on the

other side until brown. Drain on paper towels. Add more grease to skillet and heat to make additional

pieces of cornbread.

Skillet Apple Dumplings

12 Frozen Biscuits

2 cans Apple Pie Filling

1 c Water

1 stick Butter

1 c Sugar

1 tsp. Cinnamon

Icing:

2 c Powdered Sugar

1 c Heavy Whipping Cream

1 tsp. Cinnamon

Allow frozen biscuits to partially thaw. Cut each biscuit into quarters. Spray a 15 inch cast iron skillet or a 4

quart casserole dish with nonstick spray. Place biscuit pieces in skillet and cover with apple pie filling.

Place butter, water, sugar, and cinnamon in a pot and cook until butter is melted and sugar is dissolved.

Pour over biscuits and apples. Bake at 350 degrees for 30-45 minutes until biscuit pieces start to brown

and are cooked through. While the biscuit and apples are cooking, make icing. Place powdered sugar,

heavy cream, and cinnamon in a bowl and mix until smooth. Pour icing over hot biscuits. Serve warm with

bourbon vanilla ice cream. You could easily halve this recipe if you are not feeding a crowd.

Grapevine

Where are you from? I wish I had a dollar for every time I’ve answered that question. Within minutes of

meeting someone in the South you will most likely be greeted with an inquiry about your origins. The

question is just as much about your ancestry as it is about a physical address. Where we hale from tells a

lot about who we are.

Growing up I was always quick to answer “Garfield” in my southern drawl. My parents’ address is

Garfield but more specifically Grapevine Rd., a road cut through Georgia red clay with stretches of pale

sand, slick clay hills, and long flats crowned with thousands of tiny pebbles. The pebbles look like dark

freckles peppering the sandy soil. They sing with pops and dings, ricocheting off a vehicle’s fenders and

undercarriage. I’ve traveled this road many miles.

Grapevine Road was appropriately named after the rows of muscadine grapes planted and cared for by

my grandfather. There were 10 rows 100 yards long made with heavy wire stretched between wooden

posts. Thick masses of vines ascended from the ground to travel the length of wire. At the end of each

row was a weathered hand tooled sign naming the variety of grape: Fry, Senoia, Higgins, Dixie Red, and

Triumphs to name a few. The rows were just wide enough to accommodate a vehicle. The avenues

made the perfect racing lane for my cousins and me to speed on 4 wheelers and golf carts. If you

weren’t careful the race would end with the more daring driver jumping the terrace at the end and

landing in the cotton field beyond.

The vines grew lush and green in the spring and summer. Chutes of new growth would reach for the sky

and light green tendrils spread into the isles tickling passersby. The undergrowth formed a canopy of

shade beneath, an ideal home for rabbits who grazed in the early morning dew or late afternoon haze.

Clusters of fruit hidden from the eye and blazing dog days of summer waited to be picked. Spheres of

jewel toned goodness flecked with designs only the good Lord could create. Little dots and blemishes

decorated the shining sweet orbs. The smell was an intoxicating blend of sweet and spice. The taste,

heaven!

As the real heat of summer descended on the farm carloads of pickers would pull down the lane past

the blueberry bushes, pear trees, towering grain bins, and the catfish pond to inquire if the grapes were

ready. Folks helped themselves to the rows and filled grocery sacks, buckets, and crates to the brim.

Grandaddy taught the grandchildren how to wait on customers. It was an easy first business lesson.

Fifty cents a person and fifty cents a pound was simple for a child to calculate on one or both hands. We

weighed the grapes in a plastic foot tub perched atop the scale. Money was exchanged and we got to

keep half for our cut.

Once school started back in the fall the vines were left lonely and quiet. I can smell the fermenting fruit

intermingled with peanut dirt and cotton defoliant. The leaves turned every radiant shade of gold

and burnt orange and dropped to the ground leaving the vines bare. The dormant vines were pruned in

January or February to coax new growth in the spring. Afterwards the trimmings were gathered and

placed on a trailer to be tossed on the burn pile. Come spring the cycle started anew.

Eventually time took its toll on the weathered posts and my family made the hard decision to tear the

vines down and replace them with row crops. I miss the old vines. They were a fixture of home.

Life on a farm is always changing. Old is replaced by new. Rain washes the dirt and changes the

topography of the land. The ones left are the memory keepers. One day I’ll tell my little nephew why

the road that cuts through the center of Brown’s earth is named after his great grandfather and the

fruits

of his labor.

Muscadines are an unappreciated staple of southern culture. Many great southern novels mention

backyard grape arbors and recipes for homemade wine have been passed down for

generations. I think every southerner needs a recipe featuring this southern essential. The recipes

below were shared by friends or tasted at a local farmers market.

They are a treasure.

Braised Chicken and Muscadines (from friend Linda Newton)

1 whole Chicken cut into pieces

Salt and Pepper

2 Tbsp. Butter

1 Vidalia Onion (sliced)

2 cloves Garlic (diced)

2 Tbsp. Dijon mustard

1 Bay Leaf

1 tsp. Red Pepper Flakes

1 cup White Wine (I use chardonnay)

3 cups Muscadine grape (halved and seeded)

Directions

Pat the chicken dry with paper towels and season with salt and pepper.

In a large Dutch oven or skillet, heat the butter over medium-high heat. Brown the

chicken pieces on all sides and transfer them to a platter. Reserve the pan

drippings. Add the onions to the pan and cook for 4 to 5 minutes, stirring occasionally, until

soft. Add garlic and cook until fragrant.

Add mustard, bay leaf, and red pepper flakes and cook stirring until combined.

Add the wine and deglaze by scraping the bottom of the pan; bring to a boil.

Return the chicken and all the drippings to the pan.

Cover, reduce the heat to low, and simmer for 15 minutes.

Add the grapes and skins and stir well; cover and simmer for 25 minutes, or until

the chicken is cooked through, and the juices run clear when the chicken is pierced

with a fork.

Taste the sauce and adjust the salt and pepper.

Transfer to a serving platter. I like to serve it with creamy risotto.

Muscadine Lemonade

1 cup Sugar

5 cups Water

1 c Muscadine Juice (freshly squeezed)

1 c Lemon Juice (freshly squeezed)

Place sugar and water in a pot and boil until sugar is dissolved. Pour into a

pitcher and allow it to cool.

Crush grapes in a bowl with a potato masher or spoon. Strain pulp, skins,

and seeds from juice.

Add grape juice and lemon juice to sugar water. Allow juice to cool in the

fridge. Garnish with slices of lemon and halved grapes. Serve over ice.

so God made a Farmer

If you are a member of the agriculture community or a football fan you may have heard the

speech “So God made a Farmer” given by beloved radio broadcaster, Paul Harvey. The speech

gained instant fame when it was featured in a Dodge tv commercial broadcast during the 2013

Super Bowl. The speech was first made by Harvey at the 1978 Future Farmers of America

Convention and then published in 1986 in his syndicated column. The speech will tug at your

heartstrings and make you beam with pride for all your farmer friends.

A new generation of farmers has been gaining attention locally for thinking outside the box.

These guys are bringing beef straight from the field to the consumer. I can personally vouch for

their products. The service and quality can’t be beat!

Emanuel County resident Abb Johnson is a 5th generation farmer and owner of Triple A Meats.

“Growing up, I knew I wanted to follow in my dad’s footsteps.” After high school Abb attended

Ogeechee Technical College and obtained a degree in Agri Business and soon began farming full

time. 

Abb began his row crop and cattle operation in 2022. “I decided to take it a step farther by

providing homegrown beef. The beef that we produce comes directly from our cow calf

operation.  My goal is to provide you with meat that was raised on our farm that has been fed

to provide the highest quality of tenderness and taste.”

Triple A Meats offers whole cow cuts, half cow cuts, and small bundle boxes.

I called Abb and picked up a bundle box. I was delighted with the variety and great quality of

the beef. I always have a hard time deciding what to cook for dinner, and avoid going to the

grocery store at all cost. Now I can go to the freezer and pull out a pack of ground beef, steak,

or roast for dinner and pair it with fresh veggies from our local farmer’s market. I love knowing

where my food is grown, and I love supporting a local small business. I have watched Abb grow

up and I am excited to cater his wedding to his fiancé, Emily in 2024.

Owner of Semiema Farms, Addison Hooks, is a 4th generation cattle farmer who came back to

the farm full time 10 years ago after graduating from UGA. “Since coming back, we have

focused solely on supplying grass fed, pasture raised, natural quality beef to our surrounding

communities. We are a GAP Certified program and have been certified since 2013. We are

passionate about our cattle and beef and always strive to produce some of the best beef

around!”

Semiema Farms is located just outside of Swainsboro. They offer bulk beef orders of whole, half

and quarter beef sides. They also offer individual steaks, roasts, ground beef, briskets, cubed

steak, and short ribs. All their cattle are processed off the farm at a local processor and all beef

comes vacuum sealed! 

“You can find us on Facebook and Instagram, where we post fun things about the farm and the

beef we have to offer for purchase. We push education on the cattle industry and why buying

locally is so important. Placing an order with us is as simple as sending us a message on either

social media platforms. We will work with you on getting your order together and setting up a

date and time for pick up!”

I catered Addison’s and wife, Mallory’s wedding in 2022. Their biggest request when planning

the reception menu was that Honey use Addison’s home-grown beef tenderloin. I was excited

to add this special touch to their menu and I can honestly say this is the best beef tenderloin I

have ever cooked! When Mallory scheduled a time to drop off the tenderloin, I ordered a box

full of their favorite beef products! The box lasted my family 2 months!

Westwood Angus Farms is a third-generation cattle farm that has been in operation since the

early 1900’s. Bulloch County farmer Walker Blitch is following in the footsteps of his father and

grandfather.

Fred Blitch Sr. raised commercial cattle, a registered Horned Hereford herd, and ran a feedlot

in the 1950s and 60s. He was joined by his son Fred Blitch Jr. and they transitioned to registered

Black Angus cattle in 1969.

Walker and his dad, Freddie continue to raise predominantly registered Black Angus Cattle. The

Blitches provide registered bulls, open heifers, bred heifers, and pairs to surrounding cattlemen

looking to build upon or improve their herds with quality registered cattle.

Walker and his wife, Gina felt the need to diversify and offer a quality farm to table option for

consumers and in 2022 Westwood Angus Beef was born. Walker’s beef is bred, born, and raised

in Bulloch County. Westwood Angus Beef contains no added hormones or preservatives and is

antibiotic free. They choose to grain finish their cattle to provide the highest quality, best

tasting beef.

“Our hope and prayer are to be able to continue to steward and sustainably raise cattle here in

Bulloch County as well as provide the public with great tasting local beef so we can in turn pass

this family tradition down to another upcoming generation.”

Westwood Angus Beef partnered with Statesboro restaurant Uncle Shug’s Bar-B-Q place on S.

Main St. in Statesboro to offer locals hand-pattied burgers made with the freshest local beef.

You can order finished steers by the half and whole via reservation slots and retail beef bundles

when available.

I have catered many times for the Blitch family and our restaurant, Dolan’s BBQ featured

Westwood Angus Beef burgers as a “smash burger” special. My brother gave me a beef bundle

for Christmas. I recommend gifting this local product for any occasion!

I see a bright future for these young farmers and the strong women who help make their

operation a success. I am abundantly thankful that God made a farmer. Our world wouldn’t be

the same without their drive and determination to take care of the land and feed our nation.

Next time you see a farmer be sure to hug their neck and give them a big pat on the back.

Ordering Info

Westwood Angus Beef

Walker Blitch

Facebook

Instagram

westwoodangusfarms@gmail.com

912-687-6960

Semiema Farms

Addison Hooks

Facebook

Instagram

Triple A Meats

Abb Johnson

912-682-3767

Facebook

www.tripleameats.com

Buffalo Beef Burgers

2 lbs Ground Beef

½ c Franks Hot Sauce

1 tsp Granulated Garlic

1 tsp. Black Pepper

6-8 Hamburger Buns

2 Tbs. Butter

Lettuce and Tomato

Blue Cheese Sauce:

½ c Blue Cheese

½ c Sour Cream

½ c Dukes Mayo

2 Tbs. chopped Green Onion

1 Tbs. Worcestershire

Salt and Pepper to Taste

Mix all ingredients and chill until ready to use.

Mix ground beef, hot sauce, garlic, and pepper until combined. Form burger into patties

(makes 6-8 depending on how large you like your burgers). Grill burgers until desired

doneness. Toast bun with butter. Serve burger on toasted bun with blue cheese sauce,

lettuce, and tomato.

Beer Braised BBQ Pot Roast

For the Roast:

5 lb. Beef Chuck Roast

Season Salt, Pepper, Garlic Powder, Chili Powder

1 Red Onion (sliced)

1 c Flour

1/4 c Olive Oil

3 Bay Leaves

1 can Budweiser

Preheat oven to 225 degrees. Season Roast liberally with season salt, pepper, garlic powder, and chili

powder. Coat both sides with flour. Heat oil in a Dutch oven. When oil is hot add roast. Sear on both sides

until flour is browned. Top with slices of onions and entire can of beer. Add water until roast and onions are

completely covered. Place lid on Dutch oven and bake 225 degrees for 5-6 hours.

Remove roast from liquid. Remove any fat, gristle, or bones. Set aside. There will be a thin layer of clear fat

that has risen to the top of the pan juices. Skim off as much fat as possible with a spoon. Reserve two cups

of pan juices.

For the BBQ Sauce:

2 c Reserved Pan Drippings

2 c Ketchup

1 c Brown Sugar

1/2 c Cider Vinegar

3 Tbs. Chipotle Peppers in Sauce

1 tsp. Black Pepper

Cook all ingredients until boiling. Pour sauce over roast and serve hot.

Ribeyes with Cowboy Butter

2 Ribeye Steaks (cut 1.5 inches thick)

Salt and Pepper

Olive Oil

Remove steaks from fridge and bring to room temperature.

Season steaks with salt and pepper.

Add olive oil to cast I iron skillet and heat to medium heat.

Add steaks and cook 5 minutes on one side. Flip and cook an additional 5 minutes.

Remove from pan and place on platter. Top with cowboy butter and let the steak 5-10 minutes before

serving.

Cowboy Butter

1 stick Salted Butter (softened)

1 clove Garlic (minced)

2 Green Onions (chopped)

1 Tbs. Worcestershire

1 tsp. Chili Powder

1 tsp. Dijon Mustard

1 tsp. Black Pepper

Combine all ingredients in a food processor and blend until smooth.

Place butter on parchment paper and roll into a 1/2 inch roll. Refrigerate until firm. Slice in pats to put on

top of cooked steaks, veggies, pasta, potatoes, or bread!

Christmas 2022

Christmas 2022

Is it any wonder that many of our favorite holiday melodies make mention of food? 

My happiest holiday memories almost always involve food and music.  Special dishes take me back to a

specific season, holiday, or memory. Songs date-stamp a period of time and when I hear a certain tune

the melody ushers me back to a particular moment.

Sweets are always synonymous with the holiday seasons. Thanksgiving and Christmas have historically

been the busiest seasons for Honey Catering and Honey Cheesecakes. I love baking in a kitchen filled

with delicious smells and jolly Christmas music playing. 

“Chestnuts roasting on an open fire” and “bring us some figgy pudding” are both lyrics including tasty-

sounding dishes from popular Christmas songs. Researching these Yuletide songs got my wheels turning

and my stomach growling. I set out to create some new recipes and share a treasured family favorite. 

What is “figgy pudding” anyway? I turned to Pinterest, one of my favorite recipe and home project

resources for an explanation. I clicked on several recipes to confirm the ingredients of this often lauded,

but rarely experienced dessert.  Most recipes include typical cake ingredients: flour, sugar, eggs, and

baking powder laced with spices and diced bits of dried fruits such as figs, dates, and plums. The South’s

more familiar version would be a fruitcake. Similar to southern fruitcake, figgy pudding recipes do

include spirits such as rum or brandy. The pudding part comes into play as the recipe is typically

steamed for long periods of time instead of baked like a cake. My son’s girlfriend Ansley told me about a

fig cake her cousins from Texas shared on a recent trip to Georgia. Ansley’s mom requested the recipe

and was surprised to learn that particular recipe is TOP SECRET! This secrecy led me to create my own

recipe full of figs and spices. 

Another spice-filled confection that reminds me of the holiday season are my grandma’s spice bars. My

grandma always kept some type of treat on the sideboard beside her dining room table. The buffet

often held Tupperware boxes filled with small bite-size snacks layered between crinkly pieces of waxed

paper. Cheese straws, fudge, iced brownies, and roasted pecans were sideboard staples, and as the

holidays arrived spice bars would grace the list. Most of us have the basic ingredients for these bars in

our pantry. Whip up a batch!

I like to take traditional recipes and create a “Southern” version of popular dishes using ingredients

synonymous with the South. I remember my mother making a special trip to Augusta to buy

mascarpone cheese and spongy Italian lady fingers to make Tiramisu for her friend group’s monthly

supper club. I replaced the traditional lady finger cookies with Pecan Sandies. The shortbread soaks up

the coffee and the addition of pecans is oh so Southern. The traditional rum or brandy is replaced with a

good Bourbon. The Pirouette cookies make a show stopping presentation fit for your holiday table and

the added crunch is perfection!

I hope this article leaves you with sugar plums dancing in your head and a twinkle in your eye! Happy

Holidays!

Spiced Fig Cake 

2 c Cake Flour

1 c Sugar 

½ c Brown Sugar 

1 tsp. Salt

1 tsp. Baking Soda

1 tsp. Cinnamon 

1 tsp. Ground Clove 

1 tsp. Apple Pie Spice

1 c Oil 

1 c Buttermilk

1 c Fig Preserves

3 Eggs 

1 Tbs. Bourbon Vanilla 

⅓ c Powdered Sugar (for garnish)

Preheat the oven to 325 degrees. Grease and flour a bundt pan. 

Place all dry ingredients in a mixing bowl and mix well. Add remaining ingredients and mix well. Pour

into the prepared bundt pan. Bake at 325 degrees for 1 hour.. Allow to cool in the pan for 30 minutes.

Turn onto a cake plate. Top with powdered sugar. 

Southern Tiramisu

4 c Heavy Whipping Cream

8 ounce Cream Cheese

1 c Sugar

1 tsp. Vanilla

1 1/2 c Strong Coffee (chilled)

3 Tbs. Good Bourbon

1 package Pecan Sandies

             4 12oz packages Pirouette Cookies 

Cocoa powder for dusting the top

Add whipping cream and sugar to a mixing bowl and beat on medium

speed. Slowly add vanilla and continue to beat until stiff peaks form.

Remove 2 cups of whipped cream and set aside for topping. Add

softened cream cheese to remaining whipped cream and mix just until

combined. Set aside.

Line Springform pan sides with pirouette cookies. You can break some

of the cookies for varying heights. The pirouette cookies have a

tendency to fall over. As you line the sides with pirouette cookies use

the coffee soaked pecan sandies to hold the pirouettes in place.

Add coffee and bourbon to a shallow bowl. Dip the pecan sandies in the

coffee (Don't soak them--just quickly dip them on both sides to get them

wet) and lay them in a single layer on the bottom of the springform pan. 

Smooth half of the cream cheese mixture over the top. Add another

layer of dipped cookies. Smooth remaining cream cheese mixture over

the top. Add another layer of coffee soaked cookies.Top with reserved

whipped cream. 

Dust cocoa powder generously over the top (I use a fine mesh strainer

to do this). Save broken pirouette cookies for garnish. Refrigerate for at

least 3-4 hours or up to overnight before serving.

Grandma’s Spice Bars

1 c Sugar

3/4 c Oil

1/4 c Honey (Vanilla Bean Bear Hug Honey)

1 large Egg

2 c All-Purpose Flour

1 tsp Baking Soda

1 tsp Cinnamon

1/4 tsp Salt

1 c Pecans chopped

Glaze:

1 c Powdered Sugar

2 Tbs. Mayonnaise

1 tsp Vanilla

1 Tbs Honey

1-2 Tbs Water

Preheat the oven to 350 degrees. Place all bar ingredients in a bowl and mix until just combined. Pour

Farm Girl

This summer was a brutal mix of heat and humidity. I’ve never seen sand bars grow so large, like miniature islands jutting out into the Ogeechee River. I nurtured and watered my garden until even the tomatoes seemed to surrender under the scorching beam of the mid-July sun. Cotton wilted in the fields, the leaves weeping like a shamed child hanging his shoulders with humiliation and corn dried to a brown papery, crisp long before the ears had a chance to grow fat with milky kernels.

I made sure to text Daddy every time my Weather Bug app alerted me to even a speck of green or a growing cloud of yellow and red hanging over Grapevine Rd. Growing up a farm kid just makes you more attuned to things like weather. I noticed growing up that seasons and weather played a large part in Daddy’s mood. He calls a good rain an attitude adjustment!

It wasn’t until I was school-age that I realized not everyone had the joy of growing up on a farm. Initially, I didn’t understand the magnitude of my good fortune. I know now. It’s hard for folks who haven’t experienced life on a farm to comprehend.

Farm life as a child was begging to hold the pink, velvety piglets suckling a sow in the farrowing house, bottle feeding impatient calves rejected by their mother, picking peaches/blueberries/blackberries for cobbler, riding the old Honda 3-wheeler to check on the cows, and catching a glimpse of a family of red foxes perched atop their mounded den. Farm life included catching tadpoles in the stream made by runoff from the catfish pond, Grandaddy herding a recalcitrant bull with a carload of cousins in the “Yella” Mercury, picnic lunches of jelly sandwiches and Beanie Weenies in the shady tunnels hollowed out in the azalea bushes, and tumbling head-over-heels in clouds of white, fluffy cotton loaded on trailers destined for the gin.

Farm life as an adolescent was filled with wild and reckless driving on anything with wheels: 3-wheelers, 4-wheelers, golf carts, and a 6-wheel John Deer Gator were all preferred modes of transportation and we (my cousins, friends, and I) managed to bog down every single one in various mud-holes around the farm. Weighing muscadine grapes for loyal customers who visited year after year to pick the sweet fruit for 50 cents a person and 50 cents a pound, plucking peanuts off the vine to boil under the office shelter, and cooling-off with the jet ski in the pond behind our house are also memories. During those years l scouted cotton for many, hot summers walking every acre of Brown Farm armed with snake boots and an old revolver on my hip. And finally leaving home to find out everything that glitters is not gold, but I had a really good time figuring it all out!

Farm life as an adult is Sunday dinner at Mother’s dining room table, dove shoots at the old mule barn followed by a great meal with friends and family, my wedding day under an old oak tree, and the sadness of old things gone but the anticipation of new blessings. Adult farm life is also morning walks soaking up the land and all that it represents, as well as sitting on the front porch of my little block farm house watching the swallows dip and dive over a field of fine cotton. I still don’t feel grown. I hope the memories always make me feel like a child when I pull onto Grapevine Road.

People have often asked how my sister and I were able to work so closely in our restaurant business. I think it is mostly because my Daddy and uncles set such a fine example of love and respect in their farming operation. Farm never seemed like a noun to me but an adjective to describe our family. To me it was simply our life. The BEST life and I’m thankful.

Cornbread Layered Salad

1 head Lettuce Shredded

½ c Red Onion Diced

½ c Bell Pepper Diced

12 oz frozen Peas

1 c Sharp Cheddar

1 lb Bacon Cooked and Crumbled

1 package Jiffy Cornbread Cooked and Crumbled

Dressing:

1 c Dukes Mayo

½ c Sour Cream

½ c Vinegar

½ c Sugar

1 tsp. Pepper

Combine all the dressing ingredients and whisk until smooth. Refrigerate while assembling the salad.

To assemble salad: Place lettuce in clear bowl. Top lettuce with onion, bell pepper, and peas. Pour prepared dressing over the top. Top with crumbled cornbread, cheese, and bacon. Chill and serve.

Pork Chops with Peach Glaze

4-6 J.B.’s Heritage Pork Chops (cut 1 inch thick)

2-3 Tbs. Favorite BBQ Rub

1 c Peach Preserves

½ c Worcestershire

3 Tbs. Brown Sugar

3 Tbs. Butter

 Season pork chops with your favorite BBQ rub. Grill or pan sear pork chops until cooked to desired temperature. Combine peach preserves, Worcestershire, brown sugar, and butter in a small pot and cook until preserves and sugar are melted. Spoon over cooked pork chops.

Pimento Cheese Whipped Potatoes

3 lbs. Red Skin Potatoes

1 c Piment Cheese

Salt and Pepper to Taste

Wash and dice potatoes. Boil in salted water until tender. Mash potatoes with potato masher. Add pimento cheese and stir until combined. Add salt and pepper to taste.

Brown's Kitchen House

If you knew my grandaddy, Dolan Edward Brown Jr. then you would understand my affinity for canning. Friends and acquaintances of the Brown family have enjoyed many a meal at the Brown’s Kitchen House. What most folks would call a pond house, club house, or cabin the Brown’s lovingly refer to as the “Kitchen House”.  My earliest memories of the Kitchen House are the delicious smells escaping through the screen door. The scent of onions and bell peppers cooking with just a tang of vinegar in the air takes me back to the summer days of my childhood. My cousins and I hung around like little beggars just waiting for a morsel. When we heard the familiar beep of the big wheel on “The Price is Right” we knew lunch would soon be served. All the men would come in with their big clunky work boots and wash up with dial soap. Grandaddy would say grace, “Bless this food to the nourishment of our bodies, and us to thy service.” And dinner was served.

In the big room where we gathered to eat the walls were covered in shallow, wooden shelves. The shelves held Mason jars filled with any canned or pickled delicacy you could imagine. Pickled peaches, grape jelly, blackberry jelly, pears halves, cucumber pickles, pear relish, and even whole muscadine grapes glistened brightly like colorful gems on display. 

After the lunch dishes were washed and put away, Grandaddy would continue pickling and preserving.  The cousins would perch on deep chest freezers and sample warm blackberry jelly from solo cups. The freezers were loaded with produce from Grandaddy’s garden including: fresh squash, peas, beans, and creamed corn. I consider it a great privilege to have experienced and enjoyed these times with my family. 

My forays into canning have produced much success as well as miserable failures. Pectin remains a formidable adversary and necessary friend. No matter the amount of pectin a recipe calls for I always add a little or even a lot extra. My first attempt at blueberry jelly was a bust. It turned out more like blueberry syrup, but it tasted good! The Methodist Men’s prayer breakfast group ate many a jar of my strawberry fig preserves made with figs picked from Grandma’s “patch” in Twin City. Every summer Daddy brings me big mesh bags full of hard pears from the farm. I grate them to make pear relish using Grandaddy’s hand-written recipe. My kitchen at Honey smells like I stepped back in time. The slightly sweet and tangy flavor of the pear relish compliments a bowl of buttery peas perfectly. It's hard to eat a good smoked sausage dog without a heaping spoonful of pear relish on top! 

Canning is not for the faint of heart. It is real WORK. I suggest gathering family or friends to help. After all this is the way it should be. I have a large, industrial kitchen with room to spread out and work. I just can’t imagine little, old ladies standing over boiling pots in tiny kitchens without air conditioning. Man are we spoiled!! Try your hand at a little canning this summer. I promise there is nothing more satisfying than hearing the faint pop and click of metal lids sealing at the end of a long day. 

The recipes below are passed down from family members or created from trial and error throughout the years. Pinterest, Google, and your local county extension agency are all great sources for recipes, tips, and the correct methods for canning.

A Typical Kitchen House Dinner Menu:

Fried Fat Back

Grilled Fresh Sausage

Creamed Corn

Fresh Peas with Pear Relish

Chicken and Dumplings

Cat Head Biscuits

Black Berry Jelly/Cane Syrup

Fried Apple Tarts

Strawberry Fig Jam

Strawberry Fig Jam

12 c Figs (ripe, skin-on, stems removed)

4 lb. Sugar

4 3oz boxes Strawberry Jello

18 8oz Jars

Place figs in a pot with sugar. Cook over medium heat until sugar dissolves. While the figs and sugar are cooking crush figs with a spoon, or I like to use a potato masher. Once sugar is dissolved add the Jello and cook an additional 10 minutes. Stir constantly. Use traditional hot water canning method.

Pickled Peaches

Pickled Peaches

7 lbs. Peaches (washed and peeled)

3 lbs. Sugar

1 pint Vinegar

1 c Water

1 Tbs. Cloves

1 Tbs. Allspice

6-8 Quart Jars with Wide Mouth

Boil all ingredients until liquid is clear. Put fruit and juice in jars and seal with hot water canning method.

Makes approximately 6 quart jars.

Mama Cil’s Pear Relish

14 lbs. Pears (weight after they have been peeled and cored)

4 lbs. Red and Green Bell Peppers (approximately 6 of each color)

3 lbs. Onions

Grind all the above ingredients. I use a food processor. Let stand in colander and drain for 2 hours.

While fruit mixture is draining assemble the remaining ingredients.

2 Qt. Vinegar

2 lbs. Light Brown Sugar

2 Tbs. Black Pepper

1 tsp. Celery Seed

2 tsp. Cinnamon

2 Tbs. Mustard Seed

Dash Turmeric

24 Pint Jars

Cook vinegar and spices until hot. Add fruit mixture and cook 10 minutes. Can using hot water canning method.

Ogeechee Peaches

Photography by Megan Baradine

It’s peach season here in Georgia and I know just the place to grab a basket-full of sweet, southern goodness in the form of a fragrant, colorful fruit.  A couple of turns off Highway 25 in Millen you will find the most inviting country home flanked by peach orchards, muscadine vines, blackberry bushes, peanut fields, and other seasonal garden staples. As you pull into the driveway shaded by gigantic oak trees you will be greeted with warm southern hospitality as well as fresh produce.

Owners, Rodney and Linda Newton made Jenkins County their permanent home approximately ten years ago. The couple purchased Rodney’s grandparents’ property and completely renovated the 100-year-old homeplace. Rodney always knew he wanted to make the farm which held so many precious, childhood memories his home. It took a little convincing to get Linda on-board, but she quickly grew to love the family farm.

Rodney started the dream of owning a peach orchard long before he officially retired from his post over the port program with Goldkist and later Pilgrim’s Pride. They began with a small orchard that has now grown into 15 different varieties of peaches and nectarines. Peach season begins mid-May and new varieties ripen every few weeks until the season ends late July to early August. Linda describes Rodney’s education as a peach farmer as perpetual. He studies educational articles, books and is a constant student to his craft. He was also mentored by fellow 5th generation farmer and friend, Drew Echols of Jaemore Farms of Commerce, Georgia.

Linda is the face of Ogeechee Peaches. I came to know her as the “Peach Lady” long before I knew her as my friend, Linda. She is quick to let folks know Rodney is the brains and engineering behind the orchard. He is the scientist and handles all the technical details, while Linda refers to herself as the “laborer”. I would say it must be a labor of pure love.  You can often find Linda doing any number of tasks in the orchard, boxing up peaches in her makeshift cold room, picking muscadines, taking calls from the local farmer’s market, or mowing the grass. She is a cute and spunky little lady, and a sun visor of some sort usually adorns her head as she manages a successful farm. She is the perfect mix of tireless energy and hyper enthusiasm. She talks fast and gets things done. Rodney can often be seen in the background with Labrador, Kirby. He is relaxed and methodical. They complement each other perfectly.

One of the best qualities of a truly successful entrepreneur is their ability to bring others along for the ride. To be successful in a small community you must work together. Linda sees the big picture. She is especially generous in including everyone in her success. I asked Linda, “What is the most rewarding part of being a peach farmer?” Her reply was no surprise, “I love being outside. I love the friends I have made, and meeting people.” If you stop by that shady spot on 625 Old Louisville Rd. mid-summer, you are sure to become a friend of Linda’s too. Stay long enough and they are libel to sit you on the front porch with a cold glass of peach tea. Ogeechee Peaches can also be found at the Statesboro Farmers Market when in season.

Peach Poundcake with Buttermilk Glaze

3 sticks Butter (softened)

3 c Sugar

6 Eggs (room temperature)

4 c Swan’s Down Flour

1 c Buttermilk

2 c Peaches (peeled, cored, and diced)

2 Tbs. Vanilla

Preheat oven to 315 degrees.

Cream butter and sugar until fluffy. Add eggs one at a time until combined. Add flour alternately with buttermilk until combined. Mix vanilla with peaches and fold into batter. Pour batter into a greased and floured Bundt pan. Bake at 315 degrees for 1 hour. Turn oven up to 325 degrees and bake 25-30 minutes more. Remove from oven and pour half of the glaze over the warm cake. Allow cake to cool 20-30 minutes before removing from bundt pan. Pour remaining glaze over the top of the cake.

Glaze:

2 c Powdered Sugar

4 Tbs Butter

6 Tbs Buttermilk

1 tsp Vanilla

Whisk all ingredients until smooth and pour over warm cake.

Peach Salsa

4 Peaches (pealed, pitted, and diced)

1 small Red Onion (diced)

1 Red Bell Pepper (diced)

1 Orange Bell Pepper (diced)

3 Green Onions (diced)

1 Lemon

2 Tbs. Honey

3 Tbs. Hot Sauce

Mix all ingredients. Chill and serve with Cinnamon Sugar chips.

Cinnamon Sugar Chips

1 pack Flour Tortillas (6 inch size/1 lb 6.5 0z weight)

1/2 c Sugar

2 Tbs. Cinnamon

Cut the tortillas into fourths. Deep fry in 325 degree oil until golden brown. Remove from oil and drain on paper towels. Mix cinnamon and sugar together in small bowl. Sprinkle chips with cinnamon sugar as soon as they come out of the hot grease. Keep in an airtight container and these chips will stay fresh for weeks!

s

Dinner on the Grounds

I always err on the side of nostalgia. I long for times gone by and the “old ways”. I tell folks I was born 100 years too early except I don’t know how I would fare without the comforts of air conditioning and indoor plumbing. Computers and technology drive me nuts, but they are a necessary evil this day and age. I have a Pinterest board filled with images of 1920’s kitchens complete with the enamel-coated cast iron sinks, old-timey ice boxes, women in colorful half aprons, and pantries filled with jars of homemade jams and pickles. I want to go back to the days of simple/fresh ingredients and a slower pace of life. Traditions that epitomize my love for the past are gatherings common in the south known as covered dish suppers or dinner on the grounds.

I was first introduced to the cooking of the ladies of Millen United Methodist Church at covered dish lunches after homecoming or a baptism. Long folding tables were erected in the church social hall. The tables were lined with every glorious dish a child could imagine: fried chicken, mac and cheese, brown rice, butter beans, field peas, fresh greens, deviled eggs, strawberry trifle, egg custard pie, sweet tea, and lemonade to wash it all down. The food was served in a hodgepodge of crockpots, dishes with assorted china patterns, deviled egg plates, pots/pans, trifle bowls, Pyrex casserole dishes, and Tupperware. The line of hungry people grew to encircle the social hall and the raucous laughter and greetings of the crowd slowly began to calm as mouths and tummies were filled with food.

My formative years were spent begrudgingly going to youth group lock-ins and Bible school when all I really wanted was to be in the kitchen with the ladies of the church. ReAnn Black (lovingly called ReRe by her family and friends) was my favorite.  My mouth is watering thinking of all the delicious meals she prepared. ReRe’s pork loin was a thing of magic, perfectly juicy and tender. She told me how to prepare this lovely dish but mine did not turn out even half as delicious as hers. The pork loin was always accompanied by the perfect side dish, Mrs. Mary Pat Mcteer’s brown rice.

ReRe ran a tight ship. When it was her cooking groups turn to prepare Wednesday Night Dinner, she would dole out tasks according to skill level. She prepared most of the food and we were allowed to roll silverware or fill salt and pepper shakers. My sister, Mary Beth’s job was to butter the rolls. I would be remiss if I didn’t mention Mrs. Sara Helen Harris’s macaroni and cheese. My family was not on her cooking team, but we shared the back pew with her and her husband, Mr. Edison. We excitedly anticipated her famous mac and cheese served with baked ham and butter beans. The mac and cheese is cooked in a cheesy egg and milk custard. I think mac and cheese made with a bechamel or cheese sauce is some type of Northern atrocity, but alas some folks just don’t know better.

Church cookbooks are a wealth of recipe knowledge. Long before celebrity chefs the whole town was talking about the culinary magic created by the matriarchs that held our tightly knit communities together. Imagine being the talk of the town after serving your famous potato salad at the First Sunday Picnic held on the grounds at the Baptist Church. Times have changed, but we can carry on these sweet traditions. Gather with family and friends and prepare these perfectly southern dishes. After all, you are just one great dish away from becoming the next small-town celebrity at your next gathering!

 Sarah Helen’s Macaroni and Cheese

½ c Elbow Macaroni

3 Eggs

1 ½ c Milk

1 tsp. Salt

Dash Pepper

3 Tbs. Butter

½ pkg. Sharp Cheddar Cheese (13 ¾ oz size package)

Boil macaroni in salted water and drain.  Beat eggs and add milk, salt, pepper, butter, and cooked macaroni. Add cheese and mix well. Pour into an 8 inch square baking dish. Bake at 350 degrees for 25 minutes. This recipe may be doubled to fit a 3 quart baking dish, but do not double the butter.

Mary Pat’s Brown Rice

1 stick Butter

1 c Rice

1 can Beef Consume

 1 can French Onion Soup

1 small can Mushrooms

Melt butter and pour into an 8x8 baking dish. Add remaining ingredients and mix well. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 10-15 minutes.

Re Re’s Pork Loin

1 Pork Loin (any size will work)

Salt and Pepper

Kitchen Bouquet (can be found on the seasoning aisle)

Rub pork loin with salt and pepper liberally. (ReRe said VERY liberally) Rub loin all over with Kitchen Bouquet until it is dark brown. Place pork in baking dish and add water ¼ up the side of loin.  Cover tightly with foil. Cook for 20 minutes at 450 degrees and turn down to 350 degrees and cook an additional 2 hours until very tender. Slice and serve!

Strawberry Trifle

1 16 oz Sara Lee Pound Cake or Homemade

2 lbs Strawberries

½ c Sugar

1 pint Heavy Cream

½ c Powdered Sugar

1 tsp. Vanilla

Cube poundcake and set aside. Slice strawberries and toss in sugar. Allow strawberries to rest in refrigerator for a minimum of 30 minutes. You want the berries to create their own juice. While the berries are resting place cold cream, powdered sugar, and vanilla in a mixer bowl and beat with wire whisk attachment until soft peaks form. Assemble trifle in a glass trifle dish or pretty clear glass bowl. Start with a layer of strawberries, then add a layer of pound cake, and top with whipped cream. Layer in this order again. Top with a fresh sliced strawberry and sprig of mint. Refrigerate until ready to serve. You can add blueberries and blackberries to create a festive Fourth of July dish!

Black Eye Pea Salsa

One of my Honey Cafe customers requested this recipe. We served this southern salsa as a side with house fried chips. Also known as redneck caviar, cowboy caviar, and bean salad this is not a new recipe but a familiar staple at gatherings in the south.

Black Eye Pea Salsa

2 cans (15.8 oz) Black Eye Peas
1 can (10 oz) Rotel Tomatoes
6 Green Onions
1 Bell Pepper
1 c Kraft Zesty Italian
1/3 c Red Wine Vinegar
1 Tbs. Sugar
Dash Salt, Pepper, Garlic Powder

Drain and rinse black eye peas and place in mixing bowl. Add Rotel with can juices. Chop green onion and bell pepper and add to bowl with remaining ingredients. Mix well. Chill and serve with crispy tortilla chips.

Black Eye Peas and Greens

These days it certainly can’t hurt to add a little luck and money to your dinner plate! Love this perfectly Southern recipe as a side dish or even a soulful soup.

Black Eye Peas and Greens

4 15.8ozcans Black Eye Peas
2 14oz bags frozen Collard Greens
4 c Chicken Broth
1 medium Onion (chopped)
1 c Ham (chopped)
2 Tbs. Olive Oil
Salt and Pepper to taste
Hot Sauce to taste
1/3 c Pepper Vinegar
2 Tbs. Sugar
Coat bottom of pot with oil and add onion and ham. Sautee until onion becomes soft. Add the greens, salt, pepper, and chicken broth and cook until greens are tender. While greens are cooking strain and rinse black eye peas. Add black eye peas to greens and adjust seasoning. You may need to add a little water. Add sugar, hot sauce, and pepper vinegar and bring to a boil. Turn off and let sit for 30 minutes. Serve warm.

Adult Cosmic Brownies

My Daddy always said, “I never met a Little Debbie I didn’t like.”
I pretty much agree but Cosmic Brownies are my fav!!!
I created a grown up version of my favorite Little Debbie.
If you love rich chocolate fudge this is the perfect Christmas treat for you!

Adult Cosmic Brownies
2 sticks Butter
8 oz Semi Sweet Chocolate
2 cup Sugar
4 Eggs
2 Egg Yolks
3 Tbs Bourbon Vanilla Extract
2 Tbs. Cornstarch
½ c Cocoa Powder
1 c Flour
Icing:
3 c Milk Chocolate Chips
1 c Heavy Cream
Preheat oven to 325 degrees. Line a 9x13 baking dish with foil and spray with cooking spray. Place butter and chopped chocolate in saucepan and cook over medium heat until melted. Stir constantly until smooth. Allow to cool for 5 minutes and stir in sugar. Beat in eggs and egg yolks one at a time. Add vanilla. In a small bowl mix cornstarch, cocoa, and flour. Add to chocolate mixture and stir until just combined. Pour into prepared baking dish. Bake 35-40 minutes. Allow to cool.
While the brownies are cooling make the icing. Place chocolate chips in microwave safe bowl. Pour heavy cream over chips and microwave for 40 seconds. Stir and microwave an additional 20-30 seconds. Stir until smooth. Pour icing over brownies and spread to the corners. Refrigerate for 20-30 minutes before cutting in bars. I left my brownies plain but you could top with rainbow sprinkles for a cosmic affect, or top with chopped pistachios and peppermint for a holiday treat.

Peachy BBQ Ham

Nothing smells up a kitchen like a ham baking in the oven topped with a sweet glaze. Every time I cook a ham I think of the part in “To Kill A Mocking Bird” when Scout asks her snooty aunt to “Pass the Damn Ham”.

Peachy BBQ Ham
10 lb Ham
1 c Dolan’s Mustard Sauce
1 c Peach Preserves
1 c Brown Sugar
Place ham in roasting pan with deep sides. Allow ham to sit at room temperature for 1-2 hours. Mix bbq sauce and peach preserves. Pat ham dry with paper towel. Pour sauce mixture over ham. Sprinkle brown sugar over ham and press into the top and sides. Bake at 325 degrees for 2 hours. Remove ham from the oven and let it rest for 30 minutes. Slice and serve. I like to spoon pan drippings over the top of sliced ham.

Bet Bet's Pickled Peaches

I don’t have a lot of patience and I don’t like time consuming tasks but I love canning, pickling, jams, jellies, and relishes. I need plenty of time and space to creat a cathartic experience in my kitchen. I have a real feeling of accomplishment when I look at rows of glistening jars I labored over.

I made this recipe one time many years ago with my Grandmother who I called Bet Bet. I sat in a rocking chair in her living room peeling peaches while we watched the Braves! It was her Mother’s recipe. I never knew my Great Grandmother but I grew up hearing stories about Mammy’s in Vidette, Ga.

Bet Bet’s Pickled Peaches

7 lbs Peaches (peeled)
3 lbs Sugar
1 pint Vinegar
1 c Water
1 Tbs Cloves
1 Tbs Allspice

Boil all ingredients until liquid is clear. Put fruit and juice in sterilized jars and seal.

Whipped Feta with Nectarines in a Brown Sugar Siracha Syrup

A recipe inspired by sweet summer time!!
Nectarines fresh from Ogeechee Peaches in Jenkins Co. Georgia. Try this recipe with peaches or plums!

Whipped Feta with Nectarines in a Brown Sugar Sriracha Syrup

Whipped Feta

8 oz Feta
8 oz Cream Cheese
1 c Greek Yogurt

Place all ingredients in a food processor and blend until smooth. Chill for at least 15 minutes or until ready to use.

Nectarine Topping

2 Nectarines
1/4 c Brown Sugar
1 tsp. Sriracha

Slice nectarines. I leave the peels on because I love the color. Place sliced nectarines, brown sugar, and sriracha in a small pan. Cook on medium heat, stirring constantly until juices form. Cook until juices thicken to a syrup like consistency. Cool to room temperature.

Garnish:
1/4 c Pistachios (chopped)

Assembly:

Place whipped feta in a serving dish. I used a shallow bowl. Top with nectarines and syrup. Top with chopped pistachios. Serve with crackers or toasted bread rounds.

Mrs. Dorsie's Red Velvet Cake

On a particularly rotten day in August, I was stressed with typical small business problems. How would I get it all done? Where was all my help when I needed them? Would I be able to keep my business afloat without the revenue my restaurant once created? I knew I was being a “pill”, but I could not seem to bring myself out of the pits of despair. My cell phone started ringing in the midst of the chaos. The number was one I did not recognize. I answered with a sharp, “Hello?” I wanted my greeting to sting the caller’s ear as I knew it had to be a telemarketer trying to sell me an extended warranty for my car or some zealot trying to implore me to vote for their particular candidate. Much to my surprise the sweetest voice replied to my “Hello”. I immediately took notice. Her voice was the kind that can only be mellowed by years of wisdom and kindness. The voice belonged to Mrs. Dorsie as she introduced herself. She then asked if she could share a scripture from the Bible with me. I acquiesced with a tremor in my voice. “So do not fear, for I am with you; do not be dismayed, for I am your God. I will strengthen you and help you; I will uphold you with my righteous right hand.” Isaiah 41:10 When Mrs. Dorsie read those words, it was if God had “snatched a knot” in me Himself. My caller I.D. could have very well said The Heavenly Father on my caller ID. I needed the reprimand and words of hope. Mrs. Dorsie explained it was her ministry to call random numbers and share the good word. I asked if she would call my husband and she said, “Yes.” and so began a quick friendship of daily calls and conversations about scripture and life. I knew I had to tell Mrs. Dorsie’s story because sometimes the folks you never hear about are the true heroes and angels on this earth. Mrs. Dorsie is a native of Emanuel County. She was one of 8 children and quickly realized she loved to follow the command “Obey your parents and you will live a long life” Ephesians 6:1. She married later in life and came to live with her husband near Cooperville. She began her phone ministry when COVID kept her from spreading the word in person. When asked why she chose this ministry she says, “because of my love for Jehovah and people”. She calls 10 or more people each day. The numbers are selected through a random Google search. She also writes letters of encouragement to unsuspecting patrons with her sister. I made the drive one Friday afternoon before Christmas to Screven County to visit Mrs. Dorsie and take her picture. She navigated me down a dirt lane and through a field flanked by the homes of various family members. She was cooking an early supper of fried catfish because cooking some type of fish is her Friday tradition. We had a lovely talk about her faith as a Jehovah Witness and my faith as a Christian. Turns out we are not all that different. Our love for people is a common thread. I asked Mrs. Dorise to share a recipe for “Buzz Worthy Bites”. Cooking for her husband each day is one of her love languages. As most good cooks will confess, they don’t cook from recipes they cook from the heart.

Mrs. Dorsie’s Red Velvet Cake

2 c Sugar

2 c Crisco Oil

2 Eggs

2 oz Red Food Coloring

1 tsp Vinegar

2 ½ c Cake Flour

1 Tbs. Cocoa Powder

1 tsp Salt

1 c Buttermilk

1 tsp. Vanilla Icing: 1 stick butter 1 8oz block Cream Cheese 1 lb Powdered Sugar 1 tsp. Vanilla ½ c Pecans Preheat oven to 350 degrees. Cream sugar and oil together until fluffy. Add eggs one at a time. Add food coloring and vinegar. Combine all dry ingredients and sift 8 times. (Mrs. Dorsie says this is the secret.) Add dry ingredients and buttermilk alternately to red mixture and mix until combined. Add vanilla and mix. Grease 3 round cake pans and line with parchment paper. Pour batter evenly into prepared pans. Bake for 30-35 minutes. Let cool completely. Cream softened cream cheese and butter. Add confectioners’ sugar and vanilla. Beat until combined. Ice cake and sprinkle with roasted pecans. I doubled the recipe for icing because the icing is my favorite part!

New Year's day Soup

Nothing is more pleasing on a cold winter evening than a hearty pot of soup cooking on the stove. The smells and sounds of the trinity simmering in butter or bacon grease are comforting for all the senses. My favorite Le Creuset Dutch-oven is a permanent fixture on my stove during the winter months. I can’t wait to arrive home and create a one pot meal for my family and there is usually enough to share with friends.

One of the most requested dishes for Honey Catering is black eye peas and greens. People are surprised and pleased at the unique flavor and perfect pairing of two beloved southern staples. My favorite part of this dish is the “pot liquor”, the stock which results from the cooked greens and peas. Sopping the rich broth with cornbread or crusty French bread is a true delicacy. I was determined to create a recipe that turned this unique dish into an easy and healthy soup. The colors are beautiful, and the depth of flavor is surprising.

Most of my recipes will feed an army. It’s hard for me to cook just a little pot of anything. One of the great things about soup is it freezes beautifully. If you have a busy week or don’t have time to prepare a big meal, it’s easy to grab some soup from the freezer. Pair the soup with a fresh salad and garlic bread and you have a delicious, homemade meal.

“Jiffy” cornbread is the obvious choice to serve with your quintessential Southern soup made with black eyed peas and greens. Did you know your favorite baking mix is made in Michigan? I though only a Southerner could produce a cornbread so moist and delicious. I know some folks are weird about adding too much sugary sweetness to a dinnertime staple, but Jiffy doubles as bread and dessert! I like to “doctor” boxed mixes and use them to make fun, new recipes. With the simple addition of a sweet potato Jiffy cornbread turns into an even sweeter treat!

Though I don’t normally adhere to superstitions I do strictly abide by the New Year’s Day traditional meal: greens for folding money, black eyed peas for coins, pork for progress, and cornbread for gold.   The recipes below will cover all the bases for a prosperous New Year!

New Year’s Day Soup

3 Tbs. Butter

1 c Ham cubed

1 lb. Smoked Sausage sliced

½ c Onion diced

½ c Bell Pepper diced

½ c Celery diced

64 oz Chicken Broth

3-4 c Chopped Greens (collards, mustards, kale, or any leafy green)

2 cans Black Eye Pease

2 cans Diced Tomatoes with Garlic

1/3 c Apple Cider Vinegar

1/3 c Ketchup

2 Tbs. Hot Sauce

¼ c Corn Starch

Salt and Pepper to Taste

Melt butter in heavy bottom pot or Dutch oven. Sauté ham, sausage, onion, bell pepper, and celery in butter until veggies are tender. Add the stock and bring to a boil. Taste stock and add salt and pepper to taste. Add washed and trimmed greens to the pot and cook until tender. Drain and rinse black eye peas. Add peas, vinegar, ketchup, and hot sauce. Simmer for 15-20 minutes. Mix ¼ c cold water and cornstarch and stir to form a paste. Add paste to simmering soup to thicken. You may add an additional recipe of cornstarch if you prefer your soup to be thicker.  Serve hot with cornbread.

Sweet Potato Cornbread with Pecan Praline Butter

Cornbread:

1 box Jiffy Cornbread

1 small Sweet Potato

1 Egg

1/3 c Milk

3 Tbs Butter

3 Tbs Sugar

Dash Cinnamon

Bake sweet potato until tender and cool. Peel the potato and mash until smooth. Prepare cornbread using box directions. Add sweet potato before mixing. Mix until just combined. Pour into greased baking dish. Pour melted butter over the top and sprinkle with cinnamon and sugar. Bake at 400 degrees for 15-20 minutes. Serve warm with butter.

Pecan Praline Butter

1 stick Butter softened

¼ c Pecans (roasted and salted)

2 Tbs Brown Sugar

1 tsp. Vanilla

Place all ingredients in a bowl and whip until combined. Refrigerate any leftovers.