RIVER CITY DINER
Greetings!
What a blessing to have been raised in Memphis by a country cook who knew what she was doing. Good cooking was just a way of life in our household and among our extended family. My mother prepared the best fried chicken in Tipton County (We grew up in Memphis, but our reunions were in Tipton County.) according to my aunts, uncles, cousins, and great aunts & uncles; I have no reason to doubt their words of praise. I saw at every family reunion whose chicken was the first to go. And my mother wasn’t the only good cook in our house.
My daddy was a master at the grill and could throw together a variety of tasty snacks inside as well. He specialized in oyster stew & Bleu Cheese Dressing; and sitting down with Daddy as we built snacks of smoked oysters, cheeses, crackers, olives, and anything else he could scrape together was a banquet in itself.
The blog entries below come from recipes we enjoy around our household; from recipes I’ve yet to try; from recipes given me by friends and family, and things I’ve read about on line or in real print. Yes, I do still subscribe to magazines that come in the mail. Also there are posts about cooking equipment, techniques, sources for more information, etc. I hope you find something of interest. By all means, feel free to write
Corn Pudding
The food service people at the university did this one for a party at the president's house. It was such a hit, that they shared the recipe. Ingredients 2 cups of corn (fresh, canned, or frozen) 4 eggs, beaten ½ cup Monterey Jack Cheese (grated) ½ cup of Cheddar...
Decadent Peanut Butter Pie
Ingredients • 1 cup creamy peanut butter, plus 2 tablespoons, divided• 1 (8 oz.) package cream cheese, softened• 1/2 cup sugar• 1 (12 oz.) container frozen whipped topping, thawed and divided• 1 prepared chocolate pie crust• 1 (11.75 oz.) jar Smucker's® Hot Fudge...
Turkey Times – with Oven Bag
If you lose the instructions that come with those oven cooking bags, this might come in handy. Click on image to enlarge.
Oyster Pie
I asked my good friend, Nikki Merritt, for her "Oyster Pie" recipe. This is what she wrote. "So tasty - It's a recipe from Will's side of the family and once I had it, it became a staple for our Thanksgiving dinners. You mix up some margarine and 2 cups crushed up...
Bobbie’s Chess Pie
Mother used to make this when we were children. I always loved this. By the way, the name supposedly is an adaptation of what ladies in the old south used to call "Just Pie." Ingredients 1 stick of butter- melted 2 cups of sugar 2 Tablespoons of self-rising flour 4...
Margaret’s Turkey Chili
My friend, Margaret Wallace, served this "chili" to our vestry. I saw several people going back for seconds. Thank you, Margaret, for sharing this recipe. Ingredients 2 # ground turkey (Originally called for beef. Margaret also suggests buffalo.) Large onion, chopped...
Chapati Bread
Ingredients 2 1/4 cups whole wheat flour1 cup all-purpose flour more for dusting1 teaspoon salt Instructions Mix flours in food processor; add salt and, with machine running, pour in one cup warm water. Process for about 30 seconds, then remove cover. Dough should be...
More on Pizza
Yes, I admit it. I stole this directly from the Washington Post as a service to my loyal readers. Ingredients 1 1/4 cups warm water (between 100 and 110 degrees), plus more as needed1 small packet active dry yeast1/2 teaspoon sugar3 1/2 cups flour, plus more as needed...
How Hot Is That Fire?
In The Barbecue! Bible, Steven Raichlen recommends the "Mississippi test" for those who don't have grill thermometers. Hold your hand about 6 inches above the coals or gas fire and count "one Mississippi, two Mississippi," etc., until the heat causes you to pull away....
Mike Kirkpatrick’s Slaw Dressing
Back in the old days, when we were working our way through college, we used to gather at friends' houses each Friday night for pot luck, music, and good old fashioned adult-dose partying. As Grace Slick used to say, . . . Well, on second thought, maybe I better not go...