I know summer is coming to an end, so let’s scurry and get some more of these delicious summer goodies in! I love fried green ‘maters so much I wish that I could can them! Oh, I’ve tried freezing them, the maters that is, but the outcome just wasn’t delectable to say the least. But I remember my granny going out into her garden and picking some juicy maters to slice to eat with our supper. This is one of the most requested food items asked to cook whether it’s served as an appetizer or to accompany a meal for they are deelish! I serve them with an onion relish that puts them over the top!

2 c whole milk
1 c white sugar
2 tbsp flour
4 large eggs, separated
2 tsp clear vanilla extract
2 boxes of Nabisco Nilla Wafers
(My sister won’t use anything but)
4 Bananas

What you will do is…

Pour the milk and sugar into a double boiler this is too prevent the custard from burning, but I simply use a saucepan.

Once the milk comes to a slow boil, pour the flour into a bowl and introduce a little of the custard mix; it will look like a paste. Add to the hot liquid. Let come to a slow boil again being careful not to let boil over.

Meanwhile, separate the eggs – you will use the whites for your meringue. Add a little of the hot custard to the egg yolks and mix to prevent coddling of the eggs. Introduce back to the custard mix. You must babysit the custard until it’s thickened up and then remove from the heat. Add the vanilla.

In a casserole dish, add a small amount of custard to the bottom of the dish. Arrange cookies and bananas, then custard on top; repeat until you have used all of the custard.

Beat the egg whites in a bowl. Add 1 tablespoon of sugar and beat until stiff peaks form. Top the pudding with the meringue. Bake in a 350?F oven just until the meringue turns a golden brown.

This was Lil’ Dottie’s famous recipe. She would beat the most beautiful egg whites on a plate and didn’t lose any! Well I didn’t inherit that gift, and if you ask my sister Deneka she would say, “You didn’t inherit the ‘nana puddin’ either!” That’s a sibling rivalry that remains to be settled.
If you enjoy this recipe, I do hands-on classes. Email me at Kimberly.hobbs@ymail.com

The time is upon us for some great garden vegetables. There’s nothing like cooking a pot of collard greens, and don’t forget to savor that pot liquor!

You will need:
5-6 bunches of collard greens
Meat for seasoning (I use smoked turkey wings)

Place the smoked turkey, or meat of choice, in a stockpot. Cover with water and bring to a boil. Cook 45 minutes to an hour.

Cut collards by placing them in a pile and then cutting them into pieces. Rinse well in cold water.
Place collards in the stockpot with the meat.

Cook for 30 minutes until tender; you do not want them mushy. Add salt to taste.

Make some Hot Water Cornbread and you got a meal.

1 c. plain cornmeal (must be plain)
1 tsp.salt
1 tsp sugar
1/2 c. boiling hot water
1 c. shortening or vegetable oil

Mix all ingredients together. Add water, a little at a time while stirring. Mixture should be a little stiff, not loose. Shape into little round patties. Fry in hot oil for 3 minutes on both sides until golden brown.

As a little girl, I was always fascinated at how my Mom was able to form this very hot mixture into these, what look like perfect little footballs. Well, for me, I was given the name “Tender Paws” for the inability of being able to handle such hot stuff. My mother also added a little bacon grease to her mixture. Add you some homemade pinto beans, garden turnip greens. You got some good eatin’! No forks needed for these! Just your God-given utensils! – yo’ fingers! Hope this recipe brings you as much joy as it does my family

Vegan Creole Fried Rice

1 tbsp. avocado oil
1 c. jasmine rice
1 1/2 c. vegetable stock
2 stalks of celery, chopped
1 large onion, chopped
1 red or yellow bell pepper, diced
3 c. frozen sliced okra
3 cloves garlic, minced
One 15 oz. can of black beans, drained
1 tsp. each of dried oregano, thyme, paprika, cayenne pepper
1 tsp. each of salt & pepper
In a medium saucepan, add your rice and broth. Bring to a boil then cover and simmer for 15 minutes.
Heat oil in a large skillet. Add onions and celery. Cook until tender, or if you like your veggies crunchy, cook 10 minutes.
Add bell pepper, okra, beans and all of the spices. Cook 15 minutes.
Add garlic. Add rice to mixture and stir well to coat the rice.

2 whole chickens
1 ½ pounds of smoked sausage
2 garlic cloves, minced
1 carrot
1 celery rib
1 large onion, diced
1 bay leaf
½ cup white wine
1teaspoon salt & pepper

Add all these ingredients in a large stockpot, cover and boil for 1 hour.
Strain broth and set aside.
Remove chicken from the bone, set aside.

1 ½ lbs fresh okra
2 tablespoons vegetable oil
Sauté the okra in a pan until no longer sticky,set aside

2 med onions,diced
2 med bell peppers,diced
2 celery stalks,diced

½ cup all-purpose flour
1/3 cup vegetable oil

Heat a large pot over medium heat. Add flour and oil, stirring until it becomes a dark brown roux. Do not burn; this is what sets your gumbo. This takes about 20minutes

Add onions, bell peppers, celery, and garlic. Stir until soft. Add salt.

Add 5 cups of broth, okra, tomatoes, chicken, sausage, and the rest of the spices.Cover, and simmer for 30 minutes.

If you are adding shrimp, add at the last minute.

Add File powder to taste.

Serve over a bowl of rice with a crusty piece of bread