Ok, I'm back! Here are a few of my favorite recipes~ some Southern, some just good cookin! Some of my stuff is approximate, so bear with me. We do a lot of "pinch of this dash of that"
Fried Squash
5-6 squash (pattypan is great if you can find it, but yellow is good too)
slice into disks, and dredge well in flour
fry in skillet in hot oil until browned both sides
remove from grease onto paper towel & salt & pepper to taste
French Onion Rice (I posted this one on another thread, but it's so easy to make!)
1 1/4 cup long grain white rice
1 can each Campbells french onion soup & beef consomme'
4-5 pats butter
mushrooms optional
Pour rice in an 8x8 or equivalent baking dish, pour in both cans soup, dot with butter
Cover with foil & bake at 375 until liquid is absorbed & rice is done (about 30-40 min)
Suz's Country Steak & Gravy w/Vidalias
*a little time consuming, but very yummy!
cubed steaks (1-2 pounds, depending on how many you're feeding)
flour (enough to coat steaks & make gravy)
1 large Vidalia onion (or sweet mild onion)
optional: red or yellow bell pepper, cut into rings & fresh mushrooms (hubby loves it)
trim steaks of all fat & gristle, placing on paper towel to blot dry
sprinkle with tenderizer & seasonings (black pepper, garlic salt, etc)
dredge in flour, coating well
heat enough oil to medium high in skillet to cover steaks halfway
fry steaks in oil, both sides until golden brown & done (or almost done)
place steaks in casserole dish, topping with sliced vidalias (& peppers/mushrooms if desired)
Add a large pinch of flour to grease & drippings left in pan, scraping & heating until flour browns (use more flour if needed, but take care not to use too much or you'll have a ton of very thick gravy!)
Add enough water to thin out & make enough gravy to pour over steaks
Cover & bake at 375 for about 45 minutes (steaks should be fall apart tender)
Serve over steamed white rice or mashed potatoes
Southern style collards
one mess of collards (or bunch if you get them from the grocer)
rinse well to remove dirt & discard damaged leaves
strip center stems out, roll up leaves and chop into pieces
add to large pot of boiling water, filled about 1/3 full (collards will cook down)
add about a tbsp veg oil, 1 tbsp salt, 1 tbsp sugar
add bacon, ham, or drippings while cooking to season
cook over medium heat about 40 minutes until tender
(warning~ collards will stink up your kitchen!)
serve with hot sauce & pepper vinegar
Chicken Bog (a lowcountry SC tradition)
one hen (3 lbs or so)
one small onion (diced)
package Hillshire farm smoked sausage (cut into pieces)
long grain white rice (not instant!)
salt, pepper
Boil hen in large pot until tender. Debone completely & remove fat, shredding into pieces, place back in pot with stock.
Add sausage & onion along with salt & pepper to taste, bring to boil
For every 2 1/2 cups stock, add 1 cup rice (you can add canned stock if you need to)
Cover & simmer for 15-20 minutes until rice is cooked & liquid absorbed
Serve with artichoke relish on the side, fresh baby butterbeans, and sliced cucumbers & tomatoes from the garden!
Shrimp & Grits (rich & sinful~ feeds a crowd)
6 cups water
salt & pepper
2 cups grits (not instant!)
3 tbsp butter (heck, use the whole stick)
1 bag sharp cheddar cheese- shredded
1 lb medium shrimp, peeled & deveined
1 lbs each bacon & Hillshire farm smoked sausage
1 lemon
1 cup chopped green onion
1 clove garlic, minced
In a large stockpot, heat water to boiling. Slowly add grits, reduce heat and simmer. When done, stir in butter & cheese, remove from heat. Grits should be a smooth, creamy texture. In a large skillet, cook bacon & sliced sausage until done, crumble bacon & add along with sausage to grits, reserving drippings.
Add shrimp to grease, along with garlic & green onion. Squeeze lemon over mixture. Saute' until shrimp turn pink, being careful not to overcook. Add to grits pot and mix well.
Enjoy, and try not to slap your mama.
"God, am I on hold?"
Finally off bag ban - OMG!!
Dear Santa, define "good" 
