Christy Jordan's Yum South

7/27/2019 Christy Jordan's Yum South

http://slidepdf.com/reader/full/christy-jordans-yum-south 1/8

icky Chicken

s is one of those dishes that, somedays, you just gotta have. Sticky Chicken has been around about as long as folks have been cooking

ipe has evolved and been tweaked over the years but the flavorful sticky marinade that clings to the chicken is still every bit as good a

member from the days when Granny used to make it for Sunday dinner.

his recipe for sticky chicken is pretty simple, mix up some ingredients, bring them to a boil, pour them over chicken pieces and bake.

home run with kids as well as adults, too!

ticky Chicken

ngredients

3 -5 pounds bone in chicken with skin (folks usually use legs and/or thighs)

1 cup ketchup

1 cup honey

1 cup brown sugar

1/2 cup soy sauce

1/2 teaspoon garlic powder

nstructions

reheat oven to 350.

a sauce pot, combine ketchup, honey, brown sugar, soy sauce, and garlic powder over medium heat.

ring it just to a boil while stirring. Remove from heat.

rrange chicken pieces in 9x13 dish. Pour entire amount of sauce over chicken, turning pieces with tongs to coat.

ace in oven, uncovered, for 90 minutes, turning after 45 minutes.

fteen minutes before cooking time is up, flip pieces once more and baste with sauce.

eviled Eggs

ngredients



6-7 eggs

3-4 T Mayonnaise

1 T Mustard

1-2 T Sweet Pickle Relish

Salt and Pepper to taste

nstructions

lace eggs in pot and add enough water to cover by one inch. Add a pinch of salt. Place on medium to medium high heat and bring to a boil.

emove from heat and cover, let sit fifteen minutes.

lace pot under cold running water to cool eggs. Carefully peel. Slice each egg in half and spoon out yolk onto separate plate. Add all other

gredients and mash with fork until creamy and well blended. Spoon contents into plastic bag and seal. Cut off corner and squeeze back int

alves. Sprinkle with paprika, if desired. Some people like to garnish with a slice of olive or sprig of fresh herbs.

emon Meringue Pie With Cookie Crumb Crust

mon pie is a staple in the south, especially in the hotter months. Often referred to as “lemon icebox pie”, it is commonly kept in the fr

d served cold as a refreshing ending to any meal. Of course you can purchase a lemon meringue pie at any grocery store and most fas

ains, but once you’ve had it made from scratch all store bought versions will pale in comparison.

a girl, this was always my favorite (aside from my grandmother’s cherry cheese pie!). I just love the taste of lemon, its like a little bit

nshine to your taste buds!

s is a surprisingly simple pie to make so I’m also going to show you how to make a cookie crumb crust and a homemade meringue. I’

ten endless requests for a meringue recipe and tutorial so here ya go! Sorry it took me so long to get one up for you!

el free to use a store bought crust for this to streamline the process. Those who don’t care for meringue can leave the pie “topless” or

ipped topping in its place once your pie has been baked and cooled.

emon Meringue Pie With Cookie Crumb Crust

ngredients

1 box vanilla wafers (crust)

6 T margarine (crust)

3 T sugar (crust)

14-15 ounce can sweetened condensed milk (filling)

1/2 cup lemon juice (fresh or bottled) (filling)

2 egg yolks (filling)

3 egg whites (Meringue)

1/4 C sugar (Meringue)



nstructions

or crust, crush half of wafers (about 40). Stir in sugar. Add melted margarine and stir until well blended. Pat out into pie plate.

or filling, Mix all ingredients with electric mixer until well blended. Pour into crust. Top with Meringue.

r meringue, Whip egg whites until foamy. Add sugar. Continue beating on high speed until soft peaks form. Your whites will sto

king foamy and begin to be smooth and shiny. See that peak in the meringue right around six o’clock? When you lift up your beater a

ms a peak that the tip just barely falls down on, thats a soft peak. A stiff peak could be when your point remains standing straight up.

ringue recipes say to beat until stiff peaks form but I find that your meringue spreads prettier if you place it atop your dessert at the sak stage. This is just my personal preference. If stiff peaks make you happy, party on!

our onto top of pie and spread to edges to seal well. Bake at 325 for fifteen minutes or until top is golden. Allow to cool completel

nd refrigerate before serving, if desired.

erfect Pecan Pie (Guaranteed not to be Pecan Soup!)

kids, one of our favorite Sunday desserts was pecan pie. It seemed like Mama made one almost every Sunday, too. That was the day

we always had even more dinner guests than usual.

u see, people tended to gravitate towards our house at meal time (Mama has always made amazing meals) and my parents had a poli

ver turning anyone away at suppertime. Over the years, we ended up “adopting” various bachelor uncles here and there who would sh

ry Sunday, many of them every weeknight as well. My brother had two friends, brothers, who were invited for dinner one night and

rally ate every single night after that (unless they had dates) for the next three years. Mama said she never minded, she always hoped

meone would do the same for one of her kids.

can pie was one of our all time favorites but it was often a hit or miss recipe. Sometimes it turned out perfect but most of the time we

can “soup”, which we still loved. Mama laughed along with us as we called it that and she would joke about it as she dished it out into

tead of saucers. A friend gave her this recipe when I was a young teen, though, and she announced that Sunday that we were not goin

ve pecan soup anymore, but pecan pie. Ever since then, its been perfect every single time. Although I’d be lying if I said I didn’t miss t

od old days of Mama dishing pie out into a bowl…

erfect Pecan Pie

gredients

3 eggs

1 C sugar

1/2 C White Corn Syrup

3/4 stick margarine, melted

1 C chopped pecans1 unbaked pie shell



structions

n a medium bowl, beat eggs. Blend in the sugar. Stir in remaining ingredients, mixing well. Pour in pie sh

nd place in cold oven. Turn oven to 300 degrees. Bake 1 hour.

ixie Cornbreadep Time: 5 minutes

ok Time: 25 minutes

ngredients

1-1/2 cups enriched white cornmeal

3 tablespoons all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

2 cups buttermilk

1 egg

2 tablespoons of bacon drippin’s or melted real butter

1 tablespoon solid vegetable shortening

nstructions

reheat oven to 450.

a 10-inch cast iron skillet, add a tablespoon of shortening and preheat.

ft together dry ingredients; add buttermilk, egg, and drippings, mixing just until dry ingredients are moistened.

our into the greased, hot skillet. Bake in preheated hot oven at 450 for 20-25 minutes.

erve warm with butter.

arvest Stuffed Cinnamon Rolls



ngredients

Note: This recipe makes one pan of Cinnamon Rolls

1 loaf frozen white bread dough (such as Rhode's)

1/4 Cup butter or margarine, softened

1 Cup brown sugar, packed

3 Tablespoon ground cinnamon *Can do less to taste

1/2 cup dried cranberries (can use raisins or dried cherries)

1/2 cup pecans, toasted

1 Tablespoon orange zest (or more to taste)

Icing

3 ounce cream cheese, softened

1/4 Cup butter or margarine, softened

1-1/2 Cups confectioner's sugar

1/2 tsp vanilla (optional, I usually just leave it out)

nstructions

ace loaf of dough on plate and let sit at room temperature until thawed. Once thawed, roll out onto floured surface to a size of about nine inches b

xteen inches.

pread 1/4 C margarine or butter over dough.

ace cranberries in a bowl and cover with hot water, let sit for five minutes to plump, then drain well.

small bowl mix together brown sugar and 3 T cinnamon. Sprinkle over top of cinnamon roll, stopping about 1/2 an inch away from the sides so i

al (see photos). Sprinkle pecans, cranberries, and orange zest over brown sugar mixture.

arefully roll up cinnamon roll into a log, squeezing lightly as you do to seal it. Slice into one inch slices with serrated knife.

ace in greased 9x13 inch pan and cover with cling wrap. Place in warm spot and allow to rise until doubled in size. Remove cling wrap and bake

00 for about 15 minutes, or until done.

ing: Mix all ingredients together and beat with electric mixer until creamy. Spread over cinnamon rolls.

o Freeze: Prepare Cinnamon rolls up through step six (through the baking process). Once baked, allow to cool and then wrap well with foil. Freez

est if used within a month or two. To reheat frozen rolls, allow to thaw and then cover loosely with foil and place in 200 degree oven. Bake for 15

inutes or until heated through. Remove from oven and top with cream cheese icing.

Monte Cristo Skillet –



ngredients

1 (6 oz.) package Martha White® Cotton CountryTM Cornbread Mix

Crisco® Original No-Stick Cooking Spray

1-1/2 cups chopped cooked turkey

1/2 cup chopped cooked ham

1-1/2 cups shredded Swiss cheese

4 large eggs

1 cup milk

2 tablespoons mayonnaise

2 tablespoons honey mustard, divided

1-1/2 teaspoons salt

1/2 teaspoon pepper

1/2 cup Smucker's® Currant Jelly

Powdered sugar

nstructions

REPARE cornbread mix according to package directions, except bake in a 10 1/2-inch cast iron skillet (cornbread will be thin). Rem

ornbread from skillet; cool and cut into cubes. Wipe out skillet with paper towels; spray generously with no-stick cooking spray.

EAT oven to 350°F. Place cornbread cubes in skillet. Top with turkey, ham and cheese. In medium bowl, whisk together eggs, milk

ayonnaise, 1 tablespoon mustard, salt and pepper until well blended. Pour evenly over ingredients in skillet. Bake 30 to 35 minutes

ntil set and lightly browned.

MELT currant jelly by warming slightly. Add 1 tablespoon honey mustard; whisk to blend.

EMOVE skillet from oven. Cut in wedges, sprinkle with powdered sugar and serve with currant jelly and mustard sauce.

anyon Casserole

ngredients

1 pound ground beef

1 ounce pkg taco seasoning

14.5 ounce can diced tomatoes, undrained

14.5 ounce can whole kernel corn, drained

1/2 cup water

1 large egg

1 cup Martha White Self Rising White Buttermilk Corn Meal Mix (can use yellow self rising corn meal mix)

1/2 cup milk

2 tablespoons vegetable oil

1 cup shredded cheddar cheese



nstructions

reheat oven to 400. Spray an 8 inch baking dish with cooking spray and set aside.

rown ground beef in large skillet until fully cooked. Drain off any grease. Add in Taco seasoning, water, tomatoes, and corn. Stir and bring just to

oil. Pour into baking dish.

small bowl, stir together corn meal mix, milk, egg, oil, and cheese until well blended. Drop by spoonfuls o nto top of meat mixture in baking dish

ake for 30-35 minutes or until golden brown on top. Enjoy!

outhern Plate Shepherd’s Pie

ngredients

1 pound cooked ground beef (Can use more if you like)

1 tablespoon dry Italian seasoning

2-3 cups leftover mashed potatoes

1 + 1/2 cups shredded mild cheddar cheese

1/2 cup sour cream

12 ounce bag frozen vegetable mix (small carrots, not big)

10 ounce can french onion soup

1 packet beef gravy mix (.87 ounces)

nstructions

large saucepot, place frozen vegetables. Cover with water and place over medium high heat until they just come to a boil. Drain veggies and set

the same sauce pot, combine french onion soup, dry gravy mix, and Italian seasoning. Stir well and place over medium high heat, stirring often,

st heated through. Remove from heat and stir in cooked ground beef and drained vegetables.

large mixing bowl combine mashed potatoes, sour cream, and 1 cup of cheese. Stir well to combine.

our ground beef filling into bottom of an 8x8 baking dish. Top with mashed potatoes and spread to cover. Top with remaining cheddar cheese.



ake, uncovered, at 350 for 30 minutes.

Documents

Christy Jordan's Yum South