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Big Bo’s Vegetable Soup and Pimento Cheese

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This soup was a staple in our house. The sisters always had tons of friends over every weekend. Poor Mama, “literary poor” would cook up Army pots of this superb soup to feed us heathens.
All of our friends loved Big Bo’s Vegetable Soup and her homemade pimento cheese sandwiches.

Big Bo’s Vegetable Soup

Gather-
1 pound ground beef
1 large onion, diced
2 cloves garlic, minced
3 dashes Worcestershire sauce
1 14 ounce can beef broth
1 14 ounce can water
1 28 ounce can diced tomatoes
1 16 ounce bag frozen vegetable soup mix
1 14 ounce can corn
1 14 ounce can cut green beans
Salt and pepper to taste

This is how you make Big Bo’s soup-
Not much to making this soup. Get you a large soup pot out and brown your ground beef and onions over medium to medium high heat. Drain off the excess grease. Now in the south people like them some greasy soup, so a lot of people leave the grease. That’s your call; believe it or not we drain our grease off of the meat. Next add garlic, Worcestershire sauce, broth, water and tomatoes. Turn your heat down and let those ingredients simmer and get to know one another. Next the vegetable soup mix and the rest of the vegetables. Season with salt and pepper and taste the broth and see if it needs anything. Simmer for an additional 30 minutes to an hour.

You know how sometimes a smell, taste or something you see will take you back to a part of your life? Sometimes it is a happy place and sometimes it is not. Well this recipe always takes us back to a very happy place, our childhood. Growing up we always had pimento cheese in the fridge. Being who we are, 2 girls that love them some groceries, we found all different ways to eat pimento cheese. Of course we used it as a dip, that is a given. We would use chips, crackers celery or anything around the house that resembled a chip. We would eat it a spoonful at a time out of the fridge. We also liked to slap it on some lite bread, add some tomatoes and bacon and grill that baby up. We would spread it on French bread and stick it under the broiler for a few minutes and melt the cheese. Our favorite way would have to be to make a bend back and eat it dipped in our mother’s homemade vegetable soup. We hope you get as much pleasure out of this recipe as we do.

Mom’s Pimiento Cheese

What you will need-
4 cups sharp cheddar cheese at room temperature, finely grated
3 cups monetary jack cheese at room temperature, finely grated
4 ounces cream cheese, room temperature
¼ cup onion, grated
2 4 ounce jars pimiento, with juice
1 cup mayonnaise
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
½ teaspoon white pepper

How to make pimento cheese-
This is an easy one, folks. Mix all the ingredients together in a large bowl and serve it anyway you would like.

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The Sister’s Pecan Pie

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Our mother was not a baker but she sure could put her foot in a pecan pie. Not her hammer toes, but her foot. We just have to say this pie was sweet and savory to our bellies.

The Sister’s Southern Pecan Pie

What you will need-

½ cup light corn syrup
½ cup dark corn syrup
3 eggs
½ cup sugar
½ cup brown sugar
2 tablespoons butter
2 teaspoons vanilla
1½ tablespoon cornstarch
1½ tablespoon flour
2 cups pecans
1 unbaked deep dish pie crust

Make it and bake it-
It doesn’t get much easier than this. Preheat the oven to 350 degrees. Mix the first 9 ingredients real good and then stir in the pecans. We like to wrap aluminum foil around the top edges of the pie crust so the crust want get too brown. Spray you a little cooking spray on the aluminum foil before putting it around the crust. Pour mixture into pie crust and bake for 60 – 80 minutes, or until internal temperature is 200 degrees. Let it cool before slicing.

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Cajun Eggs

Get your day started with this over the top dish. This is an absolute must for breakfast or brunch. You just can’t go wrong with the Holy Trinity of goodness packed in these delightful eggs. We guarantee this will be a sho nuff crowd pleaser… You can bank on it!

Cajun Eggs

Get these things-

6 tablespoons butter, divided
1 large can petite diced tomatoes, drained
½ cup celery, diced
½ cup bell pepper, diced
½ cup onion, diced
1 clove garlic, minced
4 tablespoons flour
1 cup milk
2 dashes hot sauce
Cajun Seasoning, to taste
10 boiled eggs
Bread crumbs and butter

Let’s get it on-
Get you a large skillet out and melt 2 tablespoons of butter. To the butter add your tomatoes, celery, bell pepper, onion and garlic and sauté until the vegetables are soft. That will take about 5 minutes or so. Aren’t all those colors beautiful together? Remove vegetables from pan. Next you will need to make a white sauce. This is very simple to do so don’t worry about it. In the same skillet melt the remaining 4 tablespoons of butter. After it has melted, slowly add your flour and stir until the butter and flour have combined. Okay, next you want to slowly add the milk and continue to stir until the milk and flour mixture is smooth. Now you are going to want to add the tomato mixture to the white sauce. Give it a little taste and season it up with some Cajun seasoning and hot sauce. If you don’t like it hot then go easy with the Cajun seasoning and hot sauce. Grease you up a 19 x 13 x 2 casserole dish. In the bottom of the dish put you a layer of the eggs and then top with tomato and cream mixture. Oh my goodness, this is going to be very tasty. Continue layering until all the ingredients have been used. Top with bread crumbs and dot with butter. Bake it in a 350 degree oven until thoroughly heated, about 20 – 25 minutes. Serve on top of the Sister’s Plantation Grits and enjoy every bite of it. It’s also very yummy on buttered toast.

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Panko Pork Chops

These pork chops are out of this world and don’t take long to make. This is a great weeknight dish.
Panko Pork Chops

Get-
2 eggs
Hot Sauce to taste
1 ½ cups panko
1 ¾ cup flour
Cajun seasoning to taste
8 thin cut pork chops
1 cup vegetable oil (for frying)

How to make-
These pork chops are so very easy to make. Get you 3 shallow dishes out. In one you will need to whisk eggs and hot sauce. Put the flour in the second dish and the third dish add you panko crumbs. Now that is all done, season up those pork chops real good with Cajun seasoning. Dredge pork chops in the flour, dip pork chops in eggs and then coat with Panko crumbs.
YUM YUM
After you have done that with all of the chops you are going to want to let them hang out for about 10 minutes. Add your oil to a heavy bottom skillet and heat to medium high. Fry chops for about 3 to 4 minutes per side or until golden brown. Do not overcook; these will cook very quickly.

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Mini Muffalettas

We love this recipe because it’s easy, it’s very attractive to the eye and most importantly it taste wonderful. These little sandwiches are great to serve at your Christmas, New Years or football party.

Mini Muffalettas

Fetch-
1 loaf party bread Jewish or pumpernickel
Butter, softened
1 pound Genoa salami, sliced thin
1 pound ham, sliced thin
1 pound pepperoni, sliced thin
¾ pound Provolone cheese, sliced thin
¾ pound mozzarella, sliced thin
Olive Salad:
3 large garlic cloves, crushed
1 cup green olives stuffed with pimentos, chopped
1 cup pitted ripe black olives or Kalamatas, chopped
¼ cup celery, chopped fine
½ cup roasted red peppers, chopped
1 ½ tablespoons capers, rinsed and chopped
¾ cup olive oil
2 tablespoons white wine vinegar
3 tablespoons fresh parsley, chopped
½ teaspoon Italian seasoning

This is how we do it-
Get you a medium size bowl out and mix all of the ingredients for the olive salad. Spread you a thin layer of butter on the party bread. This will protect your bread from getting soggy. We can’t have you taking some soggy sandwiches to your Christmas party. Cut your meat into small neat squares. You want it to be the same size as the bread. Time to assemble. Holler for your children, husband or wife to come help you. This is easy enough for them to do and you can fit in some family time. Let’s do this thing – layer your salami, provolone, ham, mozzarella and then pepperoni. The sisters love us anything layered. We are almost finished guys and gals; the sister’s told you this was an easy one. Top with olive salad and you are D O N E. You can heat these baby’s up or serve cold. The sister’s like it both ways. Whatever floats your boat is good with us. Enjoy

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Porky’s Cobb Salad

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Porky’s Cobb Salad

Gather-
½ head iceberg lettuce, chopped into bite size pieces
2 cups spinach leaves
½ bunch watercress, coarse stems discarded
6 slices bacon, cooked crisp
1 tomato, seeded and chopped fine

2 ripe avocados, peeled and sliced
2 hard-boiled large eggs, separated, chopped finely
1 small can olives, drained
1 can baby corn, drained
½ cup sharp cheddar cheese
½ cup of blue cheese, crumbled

Assemble-
We like to arrange the salad greens in a large shallow glass bowl but you can use whatever you have. Then we take a large glass tray and arrange all of the ingredients in nice and neat rows. This looks fabulous with all of the different colors and your family or dinner guest can choose what they like to put on their salad. Serve with the tasty dressing.

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Brussels with Honey Mustard and Bacon

Ingredients:
½ pound bacon, diced
16 ounces fresh Brussel sprouts
1 clove garlic, chopped
1 tablespoon butter, melted
2 Tablespoons whole grain Dijon mustard
2 Tablespoon honey
Salt and pepper to taste

Directions:
In a large skillet cook bacon over medium heat, drain and reserve 1 tablespoon bacon drippings. Trim the ends off the Brussel sprouts. Cut in half, lengthwise. Place the sprouts in a steamer basket. Place in a saucepan over ¾ cups of water; bring to a boil. Cover and cook for 4-6 minutes, drain. Heat skillet over medium heat and add bacon drippings and garlic. Cook garlic over medium heat until fragrant. Add sprouts, cover and cook for 4-5 minutes. In a small bowl, combine the butter, honey and mustard. Drizzle over sprouts and continue to cook for 3-4 minutes. Toss with bacon and season with salt and pepper.

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Chicken and Mushroom Fricassee

A Fricassee is a catch-all term used to describe a stewed dish typically made with chicken, but other types of white meat can be substituted. It is cut into pieces and then stewed in gravy (it’s all in the gravy). It often includes other ingredients and vegetables. Be afraid, be very afraid, this recipe will make your tongue jump out your mouth and slap your brains out. It makes the best gravy.

Chicken and Mushroom Fricassee

Ingredients:

3 tablespoons oil
8 chicken thighs
Salt and pepper to taste
1 (12 ounce) packages andouille sausage, sliced
1 onion, chopped
2 cloves minced garlic
4 stalks celery with leaves, chopped
¾ cup vegetable oil
¾ cup all-purpose flour
3cups water
3 cups chicken broth
2 tablespoons Cajun seasoning
1 teaspoons cayenne pepper
Salt and pepper to taste
3 green onions, chopped
8 ounces mushrooms

Directions:
Heat oil in a large cast iron skillet. Season chicken with salt and pepper to taste. Sauté chicken and sausage for 5 to 7 minutes, or until chicken is golden brown on both sides. Remove meat from skillet; add onions, garlic, and celery and sauté until soft. Remove vegetables from skillet. To Make Roux: In the same skillet (with drippings from meat) stir together oil and flour over low heat; cook until color is caramel. Remove roux from pot. Put water and chicken broth in the large pot. Add the chicken, sausage, vegetable mixture, Cajun seasoning, cayenne pepper, salt, and ground black pepper. Bring all to a boil and cook for 20 minutes. Add ½ – ¾ of the roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining roux. Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Thirty minutes before fricassee is ready add mushrooms. Serve hot over rice, if desired.
A Fricassee is a catch-all term used to describe a stewed dish typically made with chicken, but other types of white meat can be substituted. It is cut into pieces and then stewed in gravy (it’s all in the gravy). It often includes other ingredients and vegetables. Be afraid, be very afraid, this recipe will make your tongue jump out your mouth and slap your brains out. It makes the best gravy.

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The Queens Potatoes

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The Queens Potatoes

4 medium tomatoes

2 pounds of potatoes, peeled and chopped

8 tablespoons of butter

2 cloves of garlic, minced

½ cup of diced onion

1 egg, tempered (with potatoes after mashed)

½ cup of mayonnaise

Salt and Pepper

¼ cup of grated parmesan cheese

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Directions

Cut tomatoes in half and scoop out seeds and pulp, invert to drain

Place potatoes in boiling salted water and boil until tender, approximately 14 – 16 minutes

Melt 8 tablespoons of butter in a skillet and sauté onions and garlic until onions are translucent

When potatoes are ready, drain and shake in a pan over medium heat until dry

Mash potatoes and add butter and onion mixture, tempered egg, mayonnaise and salt and pepper

Blot the inside of the tomatoes with a paper towel and salt and pepper inside of tomatoes

Pipe potatoes into tomatoes and sprinkle with parmesan cheese

Place in lined broiling pan and bake in a preheat 425 degree oven for about 10 minutes

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