3/4 cup tomato puree
1/3 cup finely minced onion
1 Tbsp. finely minced red pepper
1 Tbsp. flour (white or whole wheat)
1/3 tsp. onion powder
1/3 tsp. garlic powder
red pepper flakes; black pepper; salt (to taste)
1 pat of butter
1 chicken bullion cube
1 cup water
1/4 cup heavy whipping cream
Grated or powdered parmesan (optional) for garnish
1. Spray pan with cooking spray or coat with a teaspoon of cooking oil.
2. Cook onion & red pepper over medium heat until onions are translucent.
3. Add butter and Tbsp. flour. Stir until well incorporated.
4. Add bullion cube and cup of water. Heat and stir until bullion cube dissolves.
5. Add dry spices. Stir. Add 3/4 cup tomato puree.
6. Stir until bubbly.
7. Reduce heat. Add heavy whipping cream. Stir until well mixed and heated through.
8. Serve hot. Garnish with cheese, croutons, crackers, or a dollop of sour cream.
(This recipe makes a large individual bowl of soup. Double or Triple recipe as needed.)
3 1/2 cups self-rising flour
1/2 tsp. salt
3 heaping tbsp. shortening or lard
1 heaping tbsp. Mayonnaise
1 to 1/2 cups whole buttermilk
4 tbsp. melted butter or margarine
1. Pour 3 1/2 cups of flour into large mixing bowl. Add salt, shortening and mayo.
2. Cut* the shortening and mayo into the flour. (*chop the chunks with a fork or large spoon until they are small lumps and well incorporated into the flour)
3. Slowly add in your buttermilk, mixing with a spoon until the dry flour is incorporated and the dough is firm but moist and sticky on the spoon and sides of the bowl (much firmer than cake batter; about the consistency of a thick, sticky, spoonable cookie dough).
4. Grease a baking pan with shortening and dust it with flour.
5. Sprinkle a few tbsp. of extra flour over the top of your bowl of dough, then turn out the dough onto a well-floured surface.
6. Dust your hands and the top of the dough pile with a little flour. Gently press the dough a little and then fold it over once. Shake a little flour on any sticky parts of the dough, especially around the edges.
7. The dough ball should be about 2 to 2 1/2 inches thick. Press your biscuit cutter into flour and then cut out one biscuit. Pick it up carefully and place it in the pan.
8. Continue cutting out biscuits one at a time, placing them in the pan with the sides of each biscuit touching one another.
9. Place biscuits in a pre-heated 375 degree oven. Bake for 10 minutes (until biscuits start to rise and press against each other.)
10. Removed biscuits from the oven and drizzle melted butter on top of them.
11. Return to the oven and bake until light golden brown (usually an additional 10 to 12 minutes)
Make your biscuits larger and thicker than you instinctively think they would need to be.
I use a large-mouth coffee cup as my biscuit cutter.
I’m a Southern girl so I prefer White Lily self-rising flour, Crisco shortening, and Duke’s mayonnaise.
Over-handling the dough will make your biscuits tough.
I still mix my dough with the same big spoon that my mama and my grandmother used.
1 frying chicken or 6 leg quarters or 8 drumsticks
1 cup flour (white or wheat)
1/2 tsp Paprika
1/4 tsp black pepper
pinch of cayenne powder (adjust to taste)
pinch of garlic powder
2/3 tsp salt (adjust as needed)
1/2 cup butter
1. Pre-heat oven to 425 degrees.
2. Pat chicken dry. Sprinkle with garlic powder or garlic salt.
3. Combine flour and other dry ingredients in a bag. Shake each piece of chicken until well coated.
4. Line a 9 x 13 inch glass baking pan with foil. Add butter. Heat in oven until it sizzles.
5. Place chicken in dish. Bake 30 minutes.
6. Reduce temp to 325 degrees. Turn over chicken.
7. Bake for an additional 30 to 45 minutes until cooked through.
The coating on this chicken is light but very tasty and has a wonderful texture. Chicken will be a light golden brown and very tender when done.