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Bubba's Country Fried Steak & Gravy
1 1/2 cup plus 2 tablespoons all purpose flour
1/2 teaspoon black pepper
8  4 ounce tenderized beef round steaks
1 teaspoon Paula Deen's house seasoning
1 teaspoon seasoning salt
3/4 cup vegetable oil
1 1/2 teaspoon salt
4 cups hot water
1/2 teaspoon accent
1 medium onion, sliced
Combine 1 1/2 cups flour & 1/4 teaspoon pepper in a small bowl. Sprinkle one side of
the meat with the house seasoning & the other with the seasoning salt. Then dredge
the meat in the flour mixture. Heat 1/2 cup vegetable oil in a heavy skillet over
medium heat. Add 2 or 4 of the steaks to the skillet & fry until browned, about 5
minutes on each side. Remove each steak to a paper towel to drain. Repeat with
remaining steaks adding oil as needed.
Make the gravy by adding the 2 tablespoons remaining flour to the pan drippings,
scraping the bottom with a wooden spoon. Stir in the 1/4 teaspoon pepper & salt.
Reduce heat to medium & cook, stirring frequently, until the flour is medium brown
& the mixture is bubbly. Slowly add the water & the accent, stirring constantly.
Return the steaks to the skillet & bring to a boil over medium heat. Reduce the heat
to low & place the onions on top of the steaks. Cover & let simmer for 30 minutes.
Chicken with Pineapple & Sweet Potatoes
2/3 cup all purpose flour
1 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon onion powder
1/8 teaspoon black pepper
6 boneless skinless chicken breasts
4 sweet potatoes, peeled & sliced
1 can cream of chicken soup, undiluted
1/2 cup pineapple juice
3 tablespoons all purpose flour
2 teaspoons brown sugar
1/2 teaspoon grated orange peel
Combine 2/3 cup flour,salt,nutmeg,cinnamon,onion powder & black pepper in large
bowl. Thoroughly coat chicken in flour mixture. Place sweet potatoes in bottom of
a slow cooker. Top with the chicken. Combine soup,juice,3 tablespoons of
flour,brown sugar & orange peel in small bowl. Stir well. Pour soup mixture into
crock pot. Cover & cook on low for 8 to 10 hours or high 3 to 4 hours. Serve over
rice or noodles.
One Dish Pork Chops & Scalloped Potatoes
6 boneless pork chops
6 medium potatoes, thinly sliced
1/4 cup finely chopped onion
3 tablespoons all purpose flour
1 teaspoon salt or to taste
pepper to taste
4 tablespoons butter, cut into small pieces
2 1/2 cups milk
In large skillet over medium high heat, brown pork chops, about 5 minutes per side.
Place chops in the bottom of the prepared dish. Arrange potatoes on top of the chops
in layers, sprinkling onions on each of the layers, along with the 1 tablespoon of flour,
salt & pepper. Dot with the butter chunks. Heat the milk just to scalding & pour over
casserole. Cover & bake for 15 minutes. Uncover & bake for 45 minutes or until
potatoes are tender.
Pre heat oven to 350* grease a 2 quart casserole dish
Chicken & Rice Casserole
2 cups cooked rice
2 cups shredded Monterey  jack cheese
1 1/2 cups cooked, chopped chicken breast meat
1 cup evaporated milk
1/2 cup finely chopped onion
2 large eggs, lightly beaten
1/4 cup finely chopped cilantro
2 tablespoons butter, melted
1 small diced jalepeno
Preheat oven to 350*. Lightly grease 2 quart casserole dish. Combine
rice,cheese,chicken,milk,onion,eggs,cilantro,butter & peppers in prepared
casserole dish. STIR WELL. Bake for 45 to 50 minutes or until  knife inserted in
middle comes out clean. Season as you like with salt.
Southern Fried Corn
3 to 4 bacon strips
1 lb frozen white shoepeg corn
1/2 cup milk
1/2 cup water
1 tbsp bacon drippings
1 tbsp flour
salt & pepper to taste
Cook the bacon strips until crisp. Set aside to cool, reserving 1 tbsp of the pan
drippings. Once cooled crumble the bacon into small pieces. In a saucepan,
bring the corn,milk & water to a boil over medium heat. Reduce the heat &
simmer for 2 to 3 minutes. Meanwhile, heat the pan drippings in a frying pan
over medium heat. Stir in the flour & when this begins to bubble add the corn
mixture. Stir in the bacon pieces. Cook the corn over medium heat,stirring
frequently, for about 2 minutes or until the mixture is thick & the corn is
tender. Season with salt & pepper. Best if served immediately.
Double Cheddar Mashed Potatoes
2 1/2 lbs ( 7 or so ) baking potatoes, peeled & cut into 1 1/2 chunks
3 tablespoons softened butter
1 cup ( 4 ozs ) shredded sharp cheddar cheese
1 cup ( 4 ozs ) shredded white cheddar cheese
1/2 cup warm milk
2  tablespoons chopped fresh parsley
salt & pepper to taste
additional shredded cheese for topping
Cook potatoes in large pot of boiling water until very tender, about 20 minutes.
Drain well in colander. Return potatoes to pot & mash well with masher. Stir in
butter & cheeses, mix until smooth. Add milk to make a creamy consistency.
Season with salt & pepper to taste. Place in serving bowl & top with remaining
cheese & the parsley.
Blackberry Cobbler
6 cups blackberries
1 box white cake mix
1 stick of butter, melted
2 cups chopped walnuts
Place berries evenly into 13x9 baking dish. Sprinkle cake mix over berries,
then drizzle butter on top. Top this with the walnuts. Bake at 350* for 30
minutes. Filling should be bubbling & the top should be golden brown.
Dr Pepper Chocolate Cake
2 cups sifted all purpose flour
1 cup sugar
1 cup firmly packed brown sugar
1 cup cocoa
1 1/2 teaspoons baking soda
1 cup Dr pepper
1/2 cup semi sweet chocolate chips
2 large eggs
1 cup buttermilk
1 cup canola oil
1 1/2 teaspoons vanilla
Preheat the oven to 350*, grease & flour two 9 inch round cake pans. Heat the Dr
pepper in a small sauce pan over low heat. Add the chocolate chips & stir until
melted. Remove from heat. With an electric mixer, beat the eggs, buttermilk , oil
& vanilla for 2 minutes. On the lowest speed slowly add the Dr pepper mixture &
beat for another minute. Gradually add the dry ingredients & beat for 2 minutes
on medium speed. Divide the batter between the two pans & bake for 30 to 35
minutes or until a toothpick comes out clean. Cool in pans for 15 minutes, then
invert onto racks for cooling. Allow to cool completely before frosting.
THE FROSTING...
3/4 cup of butter flavor Crisco
6 tablespoons butter at room temperature
4 cups powdered sugar
1/4 cup cocoa
1/4 cup Dr pepper
1 1/2 teaspoons vanilla
Using an electric mixer beat the Crisco & butter, until light & fluffy. At
low speed gradually beat in the powdered sugar & cocoa. Add the Dr
pepper & vanilla & turn mixer to high speed until frosting is light &
fluffy. About one minute. Frost the cooled cake .
Easy Red Velvet Cake
1 pkg yellow cake mix
2 pkgs 3 1/2 ounce instant pudding mix
4 large eggs
1 ounce liquid red food coloring
1/2 cup vegetable oil
1 cup water
1 tablespoon white vinegar
1 tablespoon unsweetened cocoa powder
1 cup cold milk
1 8 ounce pkg cream cheese, softened
1 8 ounce container nondairy whipped topping
Preheat oven to 350* grease & flour a 13 x 9 x 2 inch baking pan, set aside. In
large bowl combine cake mix, 1 pkg vanilla pudding mix, eggs, oil, food
coloring, water, vinegar, & cocoa. Beat with electric mixer on medium speed
for 2 minutes. Pour into prepared pan. Bake for 35 to 40 minutes or until cake
tests done with wooden toothpick. Cool completely on wire rack. Beat
together milk & cream cheese. Mix remaining pkg pudding mix, fold in
whipped topping. Spread on top of cooled cake. Store this in the refrigerator.
Goop
1 8 ounce pkg cream cheese, softened
2 tablespoon real mayonaise
2 tablespoons finely chopped onion
garlic salt to taste
Mix together all ingredients in a medium bowl. Thats it!