Hello 2013!

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Hello 2013!

By Bubbles

Hello 2013!  I cannot believe that 2012 came and went so fast. I just got in the habit of writing 2012 on checks before it all of a sudden became 2013. I still had things left to do and the New Year came anyway! Anyone else feel like time is actually FLYING? In fact look at the priceless cross-stitched piece that I found in Gray, Georgia at Treasures by the Tracks


Another wonderful New Year dinner and celebration with friends and family was on our agenda.  I love cooking the feast for New Year’s Day.  Actually, I do a repeat of this on JULY 4th as another good luck meal, you might say!

I have fallen in love with citrus trees.  I bought several varieties of Kumquats, a Meyer Lemon tree and a Limequat tree.  All of these produced fruit the first year.  Let me share an easy and delicious recipe for Kumquat Marmalade with you.

Kumquat Marmalade
24 kumquats, rinsed and thinly sliced
2 oranges, rinsed, sliced and seeded
9 cups cane sugar
2 lemons sliced
8 cups of water, or less

Finely chop the kumquats and oranges, combine them and measure them into a large pot.  Add 3 cups of water per each cup of fruit.  Let stand overnight.

Bring the fruit mixture to a boil, reduce heat and simmer until the rind is very tender.  Remove from the heat and measure cooked fruit.  Add one cup of sugar to the pot for every cup of the fruit mixture.  Mix in the lemons.

Return the fruit to the pan and bring to a boil once again.  Boil stirring occasionally, until the syrup is thick or 220 degrees F.  Remove from the heat.  Transfer into sterile jars and seal!

I shared my slow cooker Hopping John with you last year and it has returned again this year.  All ages love this dish!  Aunt Peggy said that it was a winner again!  If you have any leftovers, you can freeze them.


This recipe is Phil’s mother’s and it is definitely delicious and a WINNER!

If you do not have a good recipe for BRUNSWICK STEW, be sure to copy and print this.  It takes time but it is so worth every minute.

On your mark, get set, GOOOOOO…

2 (6-8 lbs) Boston Butts cooked on the grill (Best to do this the day before or find a club that is selling them for the Holidays!)
| 3 whole fryers (I use the rotisserie chickens at the grocery store that are already prepared!)

4-14 ounce cans of English peas – drained
8-14 ounce cans of creamed corn
4-6 28 ounce cans of crushed tomatoes
2 20 ounce bottles of Ketchup
3 lemons sliced
2 pounds of potatoes (peeled and cubed)
¼ sup sugar
½ cup vinegar
Tobasco to taste
Worcestershire to taste
Salt and pepper

Cube the Boston Butts and debone the chickens.  Put the meat in a LARGE roaster.  Add all of the other ingredients and cook on low for many hours.  Stir often to prevent sticking.  This will serve at least 40 people and it is worth every minute it takes to make.  Bag up and freeze for a later meal. 

And here’s a bonus recipe…y

My grandmother used to make LACE CAKES and they were lip smacking good!

I was always afraid to try them, but Pat Riggins has shown me how easy they are to make.  Pat is a special lady in our family and sits with Mother and Daddy during the day.  This lady can do it all!


1 cup Plain cornmeal
1 egg beaten
1 ½ cups water

This has to be a very thin mixture.  Mix all of the ingredients. In a large “spider”, cast iron skillet, heat ¼ inch shortening over medium heat until a drop of water sizzles when dropped into the skillet.  Carefully spoon the batter by tablespoons into the hot skillet.  Fry until golden brown and fry on the other side.  Serve with butter and marmalade!  Oh!  If you are using new shortening, throw some Hog Jowl in and fry along with the Lace Cakes.  This will help to brown them!!

2014 is right around the corner. Try not to break your resolutions for 2013.  Make the most of every minute of every day!

Happy Everything!

Love and hugs!


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Reader Comments:


Bubbles, I can't wait to try this brunswick stew recipe! I haven't made it in a while, and the recipe I used was ho-hum! Thanks lady! Looks delish!

By Martha Lee on January 30, 2013


Looking for a recipe for Shrimp Soup and the base? Years ago my mother cooked a great Shrimp soup but I was young and did not follow all she did? She had carrots, celery etc but the taste was so good I think maybe a cream? What would she have used as her base broth for this soup with Shrimp? What have others done to make this soup? No other fish was in it? Thank you,

By Putorium on January 24, 2013


Loved Bubbles recipes for both Kumquat Marmalade and Brunswich Stew alathough I would have added pork to the stew recipe. Having grown up in South Georgia I have no problem making Lace Cakes. I applaud Paula on her weight loss and Bobby and Jamie for their shows and cookbooks. All three of you keep up the good work.I am definitely a fan of all of you!

By Jane Ingles on January 18, 2013

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