Preheat oven to 400. Place butter in 10 1/2-inch cast-iron skillet and heat in oven 10 to 15 minutes.
In a bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. Stir in 1 cup of the cheese.
Remove skillet from the oven and pour melted butter into the flour mixture. Add buttermilk and eggs and stir to combine. Pour batter back into prepared skillet and smooth the top. Bake until a toothpick inserted in the center comes out clean and the bread is golden, about 20 minutes.
Just before cornbread is done, remove from ...
Put 6 cups water, ham bone, thyme, and bay leaves in large pot. Bring to a boil. Reduce heat, cover and simmer 1 hour.
Add tomatoes, puree, lima beans, onions, and salt and pepper to taste. Cook on low for 30 minutes, until beans are just tender.
Then add remaining vegetables. Cook 30 minutes more till vegetables are tender. Remove bay leaves and thyme. Taste and adjust the seasoning with salt and pepper.
Enjoy with biscuits or cornbread.
Preheat oven to 350. Brush 12-cup muffin tin with the oil.
Combine remaining ingredients in a bowl. With an ice cream scoop or spoon, spoon dough into each muffin cup, filling about half full. (Or you can drop spoonfuls of dough onto a greased baking sheet.) Bake 15 to 20 minutes, until golden brown. Transfer to a wire rack to cool slightly, then invert biscuits onto the rack. Serve warm.
Scrape kernels from the corn--should yield about 3 cups.
In a large skillet, heat bacon fat over medium heat until sizzling. Add corn and season with salt and pepper. Cook until tender, about 15 minutes. Add butter and stir to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately.
In a bowl, sift together first four ingredients. Set aside.
In large bowl, cream butter and shortening on medium speed until light and fluffy. Add confectioners sugar and beat on low speed until smooth. add egg and vanilla extract and beat on low until well combined.
On low speed, slowly add dry ingredients. Beat until well combined. Cover with plastic wrap. Refrigerate until very firm and cool, at least 2 hours.
Preheat oven to 350. Take some of the dough and shape it into 1-inch balls. (Keep remaining dough in the refrigerator, as ...
Preheat oven to 350. In a large, oven-proof saucepan, heat the butter over medium heat until foaming. Add the shallot and cook until clear and translucent, 2 to 3 minutes.
Add rice and stir to combine. cook, stirring constantly, until the rice is coated with butter and lightly toasted. Season with 1 teaspoons of salt and pepper to taste. Add the stock and stir to combine. Bring to a boil over medium high heat. Cover with a tight fitting lid and place in oven and cook until liquid is absorbed and rice is tender, 17 minutes. Remove from oven ...
Preheat oven to 350. butter an ovenproof casserole dish.
Bring pot of salted water to a boil. Place yellow squash and onion in steamer basket and set over boiling water. Steam until squash is jsut tender. Repeat with zucchini, steaming until just tender. Transfer squash and onion to bowl. Add brown sugar, eggs , butter, half and half and cheese. Season with salt and pepper and stir to combine. Transfer to prepared casserole and bake until firm and brown on top, 30 to 45 minutes. Cool slightly before serving.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Sprinkle beef with garlic powder.
At oven temperature of 325\u00b0, cook beef approximately 15 minutes per pound (approximately 1 1/2 hours).
When beef is cooked, wrap in aluminum foil and let sit for 1/2 hour.
Right before serving, drape Virginia baked ham over beef.
Drape Pillsbury crescent rolls on top of ham.
Whip egg and milk together and spread a little on top of crescent rolls.
Cook in 350\u00b0 oven for approximately 15 minutes.
Slice and serve.
Brown onions in fat. Add meat.
Fry out somewhat. Add tomatoes, mushrooms, corn meal and 1 teaspoon salt and pepper to taste. Simmer 2 hours over low heat.
ish.
Top potatoes with Virginia Baked Deli Ham (I like
*Peanuts should be placed in a white ham wrapper bag and beaten with a wooden mallet. This enhances the flavor.
Preheat oven to 350\u00b0.
Crush the peanuts with rolling pin or mallet.
Lightly beat the eggs; whisk in the sugar and flour until well combined.
Add corn syrup and peanuts, and then add butter.
Pour the filling into the prepared crust.
Bake for 45-50 minutes, or until the pie is a rich golden brown, set around the edges, but still a little loose in the center. (If the crust gets too dark, tent the edges with a pie shield or foil during the last part of baking.).
Cool to room temperature.
Serve with whipped cream, if ...
Make two recipes of cornbread according to the
Scrub ham with brush and clean well.
Soak ham in water more than 12 hours, skin side up so salt will drop to bottom, being sure to use enough to cover ham well.
Drain water off; then cover with fresh water and simmer twenty minutes per pound, turning ham during cooking.
Let cool in same water.
Skin ham and rub over with dry mustard and brown sugar, and thin layer of toasted bread crumbs.
Add paprika and whole cloves every square inch.
Bake in 325\u00b0 oven for 30 minutes, basting every 5 minutes with 1 quart of ginger ale.
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
hich was held in Lynchburg, Virginia.
Place apples in pan of water and bring to boil.
Reduce heat and simmer until apples are soft. Mash apples and add brown sugar and cinnamon.
Makes 8 cups.