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.
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!
PAT’S LACE CAKES
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!
Love and hugs!
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Join Paula, Bobby and Jamie for a book signing at the Lady and Sons restaurant in Savannah from 2 to 4 pm. Only 350 tickets will be given out starting 1 hour before the book signing. No cameras permitted; a professional photographer will be on site to take your photo.
Join Paula and family for a Party at Sea to the Eastern Caribbean (San Juan, St. Thomas and St. Maarten - roundtrip from Miami) aboard the Celebrity Reflection presented by Alice Travel. Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel. We are running out of space, so book as soon as possible!
Paula Deen is coming to Buffalo, NY to perform a live cooking show and let VIP ticket holders enjoy a delicious Southern feast with a menu created by Paula herself! Both events will be held at Samuel’s Grand Manner in Williamsville, NY which offers a refined elegance in a classically modern setting. The VIP lunch will be held at 12:00pm on February 8th and will go until approximately 2:00pm (doors will open at 11:30am). The lunch will include a hearty helping of Southern style cuisine which is personally selected by Paula, a Southern Cooking Bible cookbook, a photo op with Paula where she will also be signing autographs, a gift package, and preferred seating at that evenings cooking show! The cooking show will begin at 3:00pm on February 8th and run about 60 minutes long (doors will open at 2:15pm). Paula will be cooking up some of her favorite meals live for you at Samuel’s Grand Manor! Seating is unreserved and is “first come, first served”.
Click here for tickets.
Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!