Betsy’s Prize Winning Biscuits
Moma’s Mountain Cooking
cups self-rising flour
1/3 cup shortening
1 heaping Tbsp.
¾ cup buttermilk
Mix flour and shortening with pastry blender until crumbly.
Add mayonnaise and buttermilk and mix well. Knead
lightly, maybe 5 times, on a floured board. Roll dough
to a thickness of ½ to ¾ inch. Cut and place on
greased baking sheet. Bake at 425 degrees for 15 to 20
minutes or until golden brown. Immediately brush tops
with melted butter. Makes 12 biscuits.
Ham hocks, piece of country ham or
smoked turkey legs or wings
Pepper and light on salt
When using dry beans,
follow the directions on the packaging. Once beans and
meat are ready, combine all ingredients in a pan, cover and
cook on low hear until done. Serve alone, with greens
and corn bread or biscuits or on a bed of steamed rice.
Fresh greens large bunch
Ham hocks, piece country
ham or smoked turkey legs
1 Onion, cut up if
Crisco or lard
2 Tbsp sugar
Wash greens under cold water and throw away any that don’t
look right. If not precut, stack leaves on top each
other, roll them together and slice leaves into thin strips.
Add enough Crisco or lard to large pot until you can see it
on the spoon, place greens in and cover with water.
Bring to a boil for about 2 minutes.
Add ham hocks, cut up country ham slice or 2 smoked turkey
legs, onion, seasoning and sugar to skillet. Cook on
low heat until tender, stirring every few minutes to
distribute the seasonings and hock taste evenly.
Vidalia Onion Casserole
2 pounds thinly sliced
Georgia Vidalia onions or sweet onions (approx. 6)
4 tbsp. butter or oleo
1-cup sour cream
¼ cup Parmesan cheese
½ cup cheddar cheese,
Salt and pepper to taste
Preheat oven to 350 degrees.
Grease large casserole dish and set aside. In a large
onions in butter over
medium heat until they turn pale and tender. In a
medium bowl, beat eggs. Add sour crème and Parmesan
cheese. Mix well. Place onions in prepared
casserole dish. Pour egg mixture over onions.
Sprinkle top with grated cheddar cheese. Bake
uncovered for 45 minutes in preheated oven.
Smoked Ham Hocks
Put ham hocks in a large pot and cover with water.
Bring them to a boil and boil for 1 ½ hours or until falling
apart. Add water if you need to. Pour off water.
Add to your beans or collard greens.
Pork Chops and Cream Gravy
Bone in chops, not too
thick or thin
unseasoned store bought
1 or 2 onions
Shortening or oil
Dip chops in canned milk and coat with store bought
breadcrumbs placed in a baggy. Fry on medium heat for
about 10 minutes on each side, until brown and done.
Put sliced onions in the pan when you turn the chops over.
Place the done chops on top of the chops you have just
turned over to keep them warm. When all have cooked,
test a few to see if they are cooked through (white), but
not dry. If not, put a little water in the pan and
cook for 10 minutes or so with a lid on. Remove chops,
keep warm and make gravy.
Pour some of the grease
off. Mix canned milk and regular milk 50/50 with
3-4 Tbsp. Flour. Shake up in a plastic container.
Put stove on medium to medium high heat. Pour into
grease, mixing with a whip to dissolve lumps. When
thickened, serve with mashed potatoes or Carolina Gold rice.
Be prepared to be haunted with the memory of this incredible
Great as leftovers with
white bread for pork chop sandwiches.
1 can salmon
1 onion diced
1-cup store bought
2 heaping tbsp mayonnaise
or regular salt and pepper. Mix together with your
hands in a mixing bowl. Form into patties. Fry
them until done.
Mix one-cup Dukes
mayonnaise with 4 tbsp chopped onions and 2 tbsp chopped
Cod, ocean perch,
snapper, catfish or whiting filets
Rinse and dip fresh fish
in buttermilk. Add cornmeal to baggy and put fish in
Heat oil until hot.
Fry 3-5 minutes on each
side until light brown
like my fish with home made tartar sauce (above) and my
husband likes ketchup on his. Serve with homemade
French fries and corn bread. To make homemade French
fries peel, wash, dry and cut larger spuds into long strips.
Fry in deep hot oil in large saucepan or deep fryer until
brown, about 20 minutes. Remove with slotted spoon or
spatula and place on plate with paper towels to soak up
excess oil. Put salt on ‘em.
One chuck or round beef
2 large onions
1 or 2 potatoes for each
1 or two carrots for each
In a roaster, brown roast
in hot oil on each side. Put garlic salt and pepper on
it. Put onions and 2 cups of water in pan.
Reduce heat to medium low and cook until tender adding more
water as needed. Peel spuds and cut into thick pieces.
Brush carrots clean and cut the ends off. Put them in
the pan. Finish cooking roast and vegetables until
tender. Remove meat and vegetables to platter.
Keep warm. Put horseradish and ketchup on table.
Shake up 1 or more cups water with 2 heaping tbsp flour per
cup. Pour into roast drippings and beat with whisk to
remove lumps. Add seasoning if needed. You could
also use some milk with the water if desired. Add
water or milk/water to get right amount and consistency.
This is a great meal with
fresh yeast rolls and blackberry cobbler with fresh whipped
cream or vanilla ice cream for dessert.
We serve all cities
and states from Atlanta GA, Boston MA, Dallas Tx, Denver CO,
Houston TX, Los Angeles CA, Seattle WA, San Diego CA, New
York City to Miami FL, and Alabama, Alaska, Arizona,
Arkansas, California, Colorado, Connecticut, DC, Delaware,
Florida, Georgia, Hawaii, Illinois, Idaho, Iowa, Indiana,
Kansas, Kentucky, Louisiana, Maine, Maryland, Massachusetts,
Michigan, Minnesota, Mississippi, Missouri, Montana,
Nebraska, Nevada, New Hampshire, New Jersey, New Mexico, New
York, North Carolina, North Dakota, Ohio, Oklahoma, Oregon,
Pennsylvania, Rhode Island, South Carolina, South Dakota,
Texas, Occupied Texas, Tennessee, Utah, Vermont, Virginia,
Washington, West Virginia, Wisconsin, Wyoming, and Puerto