Did ya ever...
10-02-2010, 09:55 AM
#33
Member
Join Date: Sep 2010
Location: chesaning,mi.
Posts: 47
Originally Posted by littlehud
Yum. I'm trying this one. Paula Dean never led me wrong.
10-02-2010, 10:21 AM
#34
Power Poster
Join Date: Apr 2010
Location: Long Island
Posts: 24,820
i used to make myson chocolate pancakes with chocolate sauce and chocolate egg creams for breakfast on sundays. it would be good over pasta. i like tomake pasta desert, with butter and sugar ontop, ( shows how poor i useed to be)
10-02-2010, 11:33 AM
#35
Senior Member
Join Date: Jul 2010
Location: East Tennessee/Smoky Mountains
Posts: 401
Originally Posted by madamekelly
The worst thing ever served to me, was NOT what I thought I had ordered in a restaurant. I wanted Chili and corn bread. This is one of my favorite combos. Never order it in Tennessee. Evidently in Tennessee, what we call cornbread doesn't exist. (You know, that bright yellow, cake looking corn bread.) In some parts of the south, they serve what I always saw as "Hoecakes". In this restaurant, it was made with white corn meal. Imagine a damp, anemic looking pancake that has NO color. Ewwwe! :thumbdown:
10-02-2010, 03:26 PM
#36
Senior Member
Join Date: Aug 2007
Location: Frankfort, Ky.
Posts: 793
Yes. We have a restaurant in Ky called Claudia Sanders and they have the best tomato soup. The last time I was there I ask if it was really the recipe in their cookbook. The lady didn't really want to answer, but said she hoped so. I would love to find out their secret. My husband said I might be disappointed because they probably open a can.
10-02-2010, 03:44 PM
#37
Member
Join Date: Jun 2010
Location: Tulsa, OK
Posts: 55
I love Hoe Cakes. I make mine with Martha White Self Rising Cornmeal, egg, buttermilk and some hot grease. Fry in hot bacon grease and butter generously. Nothing better. I grew up in a house with a southern daddy and a northern mama, so we usually had Jiffy and Hoe Cakes both. I love them both, but I love the convenience of just mixing up a batch of Hoe Cakes and have them done and eaten in the time it would take to bake the Jiffy. To each his own I guess.
10-02-2010, 03:50 PM
#38
Member
Join Date: Jun 2010
Location: Tulsa, OK
Posts: 55
I used to live in Shelbyville, KY and have been to eat there many times. The Colonel himself was there several times when we there. I loved all of the food; especially the creamed corn, and the wonderful deserts. I love family style served meals. Thanks for the memory. Moved from Shelbyville in 1976.
10-02-2010, 04:29 PM
#39
Senior Member
Join Date: Jun 2010
Location: Oak Ridge TN
Posts: 733
My DH grandmother made him Choc. Gravy.
I make my cornbread from Yellow Cornmeal, flour, eggs, and milk/buttermilk and smother it with real butter. My MIL makes this stuff and calls it cornbread my DH LOVES it. It is like biscuit batter with a half cup of cornmeal put in it. Ever eat a gritty biscuit? When she makes gravy she doesn't brown the flour either. Tastes/looks like wall paper paste. DH always volunteers me to make the gravy.
I make my cornbread from Yellow Cornmeal, flour, eggs, and milk/buttermilk and smother it with real butter. My MIL makes this stuff and calls it cornbread my DH LOVES it. It is like biscuit batter with a half cup of cornmeal put in it. Ever eat a gritty biscuit? When she makes gravy she doesn't brown the flour either. Tastes/looks like wall paper paste. DH always volunteers me to make the gravy.
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