HAWAIIAN MAGIC

This is a recipe I’ve had for years and years, every since a friend of mine lived in Hawaii and sent it to me.  That was way before I was married.  But I hadn’t made them in a long time until a couple years ago, when I was looking for something different to try for Steve.  I made them and in the next two days, Steve had finished off the crock pot!  Since then, we make them regularly, about once a month.  They’re great for a meal with ham or chicken or for just a snack or entertaining when you have company.  Hope you enjoy trying them.  Aloha!

WAIKIKI MEATBALLS

1-1/2 pounds ground beef

2/3 cup unseasoned bread crumbs

1/3 cup minced onion

1 egg

1/4 cup milk

1 1/2 teaspoons ground ginger

1/2 teaspoon salt

1 tablespoon olive oil

2 tablespoons cornstarch

1/2 cup packed brown sugar

1 (15 ounce) can pineapple chunks -

drained, with juice reserved

1/3 cup white vinegar

1 tablespoon soy sauce

1/3 cup chopped green bell pepper

a large bowl, combine ground beef, cracker crumbs, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoonfuls into meatballs.

Heat olive oil in a large skillet over medium heat. Place meatballs in skillet and cook until evenly brown, and meat is no longer pink. Drain excess fat.

In a small bowl, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar and soy sauce. Mix until smooth, then pour into the skillet with meatballs. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through.  Transfer to crock pot for serving and keeping warm.  Turn the pot on low, occasionally stirring gently. Serve with pretzel sticks instead of toothpicks.

TODAY IS NATIONAL PARENTS DAY

My parents on their Wedding Day

It’s National Parents Day.  So if you still have your parents, be good to them today.  Or if you’re like me and your parents have passed on, enjoy beautiful memories today. 

I have so many special wonderful memories of both my parents to look back on.  One of the best is how they loved birthdays.  Theirs or anyone elses.  A party -- dinner at their favorite restaurant, then back home for cake, ice cream and presents!

As I grew older, I always made the birthday cakes.  And this one is the favorite cake of my family. For birthdays, holidays and any special occasion. If you've ever had a "Miss Grace Lemon Cake", this is exactly like it.

LEMON POUND CAKE

Beat with electric mixer for 10 minutes:

4 beaten eggs
1 box yellow supreme cake mix (NOT lemon-flavored)
1 small box lemon istand pudding mix
2/3 c. oil
2/3 c. water

Pour into ungreased tube pan. Bake at 350 degrees for 50 minutes.

Glaze:

2 T. oil
2 T. water
2 c. powdered sugar
1/3 c. orange juice concentrate, thawed

Remove cake from oven. Poke top of cake several times with fork. Drizzle glaze over hot cake. 

I AM AN IRON CHEF

I’m not believing it.  There are actually people who do not own a cast iron skillet.  Kitchens that do not have that glossy black surface creating some of the tastiest dishes in the world. Well obviously those are Yankee kitchens because EVERY Southern pantry is well-stocked in glorious cast iron. 

My Grandmother, my Mom and all my Aunts cooked in cast iron.  I was nearly grown before I realized that cookware does come in forms of other metals sometimes.  But I still believe that the reason Southern food is so great is because they are cooked in a cast iron skillet!  I mean, how in the world do Northerners make cornbread without one?  Things that make you go hummmmmmm!

Well, I AM an Iron Chef.  Oh, did I mention that’s a CAST IRON Chef?  If you don’t own one, go (no, RUN) out today or get on-line and get yourself one (or more – and get a cast iron Dutch Oven while you’re at it).  Once they’re seasoned and you’ve made your first meal, you’ll be a Cast Iron Chef, too!

So let me get you started with a Southern Classic for generations, Southern Fried Chicken!  If you had to choose one dish that best represents real Southern cuisine, this would be it.   The flavor and tenderness of the meat with its unique crunchy crust is exactly what you want in fried chicken. This classic favorite is universally popular but seldom duplicated correctly outside Southern kitchens.  This is an incredible recipe. You’ll no longer need to look for the perfect fried chicken recipe any more.  You’ve got it now!


It’s this classic buttermilk batter that gives chicken its crunchy texture. The batter should just barely adhere to the chicken, so make sure you give each piece a little shake to let extra batter drop off before frying. After the chicken is in the hot oil, cover with a lid and a pressure cooker thing begins to happen inside, meaning the meat inside gets to cook, leaving the outside crispy.

TRUE SOUTHERN FRIED CHICKEN

1 (3-1/2 lb.) chicken, cut into 8 pieces

Salt

Freshly ground black pepper

Paprika

1 quart buttermilk

3 cups flour

Canola oil

Season the chicken pieces generously with salt and pepper, then sprinkle on a little paprika. In a large bowl, soak the chicken in the buttermilk for at least 15 minutes (or overnight on the refrigerator). This will tenderize the chicken.

Mix the flour, salt, pepper and paprika together and spread on a plate.  Dredge each chicken piece in the seasoned flour to coat well.

Heat about 1 inch of canola oil in a cast iron (of course!) skillet until it reads 350 on a candy thermometer. In small batches, place a few pieces of the chicken in the oil at a time and fry for 6 to 8 minutes. Using a slotted spoon, turn each piece over, then cover the pan to cook for an additional 6 minutes. Drain on paper towels and salt well.

Tips from the Cast Iron Chef:

* Do not use skinless chicken. Although the skin adds fat it also provides the crispy crust essential for Southern fried chicken. You will not get a good crust without the skin.

* Use an oil that handles high heat. I recommend Canola.

* Be sure the skillet and oil are hot before placing chicken in the pan. The

first few minutes of frying is what seals in the flavor and gives a good crust.

* Dark meat takes roughly 14 minutes; white meat around 10 minutes, depending on the size of the pieces.  When cooking mixed chicken, be sure to place the larger, dark meat pieces in the center of the skillet.

* Use thongs to turn chicken. Do not use a fork or other utensil that will puncture the chicken skin.

* After removing cooked chicken from skillet, do not cover chicken. Covering will affect the crispness of the crust. If you need to keep chicken warm to serve later, put it in an oven set on low.

A TRUE SERVANT’S HEART

I met Wanda Peck at a church I attended when I was living in Ohio.  The minute I met her, I knew I had met someone special.  What a sad day it was when it was told that Wanda was suffering from Cancer.  But what a trooper she was!  The Ladies Group from the Church approached her and told her that they had a group who visit with those who were ill for support and encouragement, and would she be interested in this.  Immediately, Wanda responded with “I sure would!  Who will we be visiting?”  She never saw herself as anything but a willing participant for doing the Lord’s work.  And her servant’s heart was clearly seen by everyone.   She passed away not long afterwards and I am so thankful that our paths crossed.  What a privilege to have known Wanda Peck!

WANDA’S SEASIDE PASTA SALAD

1 box shell macaroni
2 stalks celery,diced
2-3 hard-boiled eggs, chopped
Salad Dressing
2 T. mustard
Salt & Pepper, to taste

Cook & drain pasta . Add enough Miracle Whip to moisten (not overly creamy). Add 1-2 T. mustard. Add celery and eggs; stir well to blend in. Salt & Pepper to taste.