By Ann Volkwein, Francine Bryson
Few humans comprehend that nationwide pie champion Francine Bryson bought her begin at the cooking contest circuit at age 16 with a savory crammed beef loin--that received first position. In nation Cooking from a Redneck Kitchen, Francine invitations you into her domestic to percentage recipes for every little thing that graces her Southern desk: bird dinners, savory pies, Sunday suppers to serve the preacher, make-and-take casseroles, dips and different redneck whatnots, yard fish fry favorites--and, after all, 3 chapters dedicated to her celebrated baked items, together with her most-requested vacation candies. Feeding humans is what Francine likes to do, and listed below are easy directions for a hundred twenty five dishes with 60 colour images that can assist you to deliver her Southern attraction on your desk.
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Additional resources for Country Cooking from a Redneck Kitchen
Grill romaine, turning occasionally, for 5-7 minutes, or until the outside leaves are slightly charred and begin to wilt. 5. Transfer grilled romaine hearts to a cutting board and immediately slice coarsely with a serrated knife. Chop tomatoes. 6. Place romaine on a large platter. Top with tomatoes and blue cheese or Parmesan. 7. Drizzle with vinaigrette. Makes 4 servings. Tip: Arrange your favorite grilled steaks, chicken breasts or fish fillets on top of this delicious smoky salad. * Brands may vary by region; substitute a similar product.
Use round metal molds to form the polenta into 6 individual servings approximately 3 inches wide and 3 inches high. 62 2. Preheat oven to 350°F. 3. Massage carrots with oil, salt, pepper and orange juice. Place in the oven in a large oiled roasting pan for about 16 minutes. 4. Massage eggplants with garlic, salt and pepper. 5. Mix together peppers and zucchini with thyme leaves, salt and pepper. 6. Add eggplants, peppers and zucchini to the carrots and continue roasting for 30 minutes, or until tender.
Add bell peppers and cook until tender. 3. Stir in the dip and warm over low heat until hot. 4. Serve this dip warm with your favorite crackers, bread or tortillas. Makes 6-8 servings. * Brands may vary by region; substitute a similar product. 1. Place 2 cups blueberries, parsley, Parmesan, walnuts, garlic and olive oil in a blender and process until a paste forms. 2. Spoon the blueberry pesto over the goat cheese, covering the top and letting it drip down the sides. 3. Garnish with fresh blueberries.