Jeanette Sorrells Recipes

Vegetable Soup

2 quarts tomatoes, with juice

6 medium potatoes, peeled and cubed

1 cup corn kernels

1 small onion, chopped

1-2 pod hot pepper, chopped

1 can mixed vegetables

1-2 cup purple-hull peas

1-2 cup sliced okra

Salt and pepper to taste

Combine all ingredients in a large pot on stove. Bring to a boil and cook until potatoes are tender. Serve with cornbread.

Cream of Wheat Cornbread

1 cup Cream of Wheat

1-2 cup self-rising or plain flour*

1 tablespoon shortening or light mayonnaise

1 tablespoon egg substitute

1-2 cup buttermilk

1 tablespoon baking powder

1 teaspoon salt

Combine all ingredients well. Pour batter into a hot greased skillet and bake at 450 degrees for 20 to 25 minutes or until golden brown.

* Jeanette Sorrells says she always uses self-rising flour, and baking powder and salt, too.

Granny's Apple Cake

2 large eggs

2 cups sugar

2-3 cup apple sauce

1-2 cup light olive oil

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

1-2 teaspoon nutmeg

3 cups all-purpose flour

3 cups peeled, chopped apples, such as Granny Smith or Golden Delicious

1 cup coarsely chopped walnuts

Combine all ingredients in a bowl and mix well. Coat a 9×13-inch pan with cooking spray. Pour batter in and bake 50 to 60 minutes at 300 degrees.

Sweet Potato Bread

3 large eggs

3 cups sugar

11-2 teaspoons ground cinnamon

1 teaspoon salt

2 teaspoons baking soda

1-2 teaspoon nutmeg

11-2 teaspoons ground cloves

31-2 cups all-purpose flour

4 cups oil

1-2 cup raisins

2 cups cooked, mashed sweet potatoes

1 cup chopped nuts

2-3 cup water (reserved from cooking sweet potatoes)

Combine all ingredients well. Grease and flour bottoms of 3 medium loaf pans. Pour batter into pans and bake at 350 degrees for 1 hour. Best if made a day before eating. Freezes well.

Yellow Squash Casserole

2 pounds yellow squash, sliced

1-4 cup chopped onion

1 can cream of chicken soup

1 cup sour cream

2 cups shredded carrots

8 ounces herb-seasoned stuffing mix

1 stick butter, melted

Cook squash and onions in boiling, salted water for 5 minutes; drain well. Combine soup, sour cream and carrots and fold in squash and onions. In a separate bowl, combine stuffing mix and butter.

Spoon half of stuffing mixture in the bottom of a 7×11-inch baking dish. Spoon vegetable mixture over crumbs. Spoon remaining stuffing mixture over the top. Bake at 350 degrees for 25 to 30 minutes.

Makes 6 servings.

Made-from-Scratch Biscuits

2 cups self-rising flour

1-4 cup shortening

2-3 to 3-4 cup buttermilk

Melted butter

Preheat oven to 450 degrees. Spray baking sheet lightly with cooking spray.

Place flour in a bowl and cut in shortening until mixture resembles coarse crumbs. Blend in enough buttermilk to make dough leave the sides of the bowl. Knead dough gently 2 to 3 times on a lightly floured surface. Roll dough out to 1-2-inch thickness. Use a cup to cut out biscuits. Place on pan 1 inch apart for crisp sides or closer together for softer sides. Bake 8 to 10 minutes or until golden brown. Brush with melted butter.

Knock-Yo'-Socks-Off Pan Fried Chicken

1 whole chicken, cut up

2 cups buttermilk

11-4 cups flour

2 tablespoons paprika

1 tablespoon dried thyme

1 tablespoon dried basil

11-2 teaspoons salt

1-2 teaspoon black pepper

1-4 teaspoon cayenne pepper

1-2 stick butter

1-4 cup vegetable oil

Place chicken pieces in a 3-quart mixing bowl. Pour buttermilk over chicken and toss to coat. Cover and refrigerate for at least 40 minutes or for a maximum of 8 hours.

While chicken is marinating, stir together dry ingredients. Remove chicken from buttermilk and place in dry mixture. Coat chicken thoroughly with flour mixture.

In a 12-inch skillet over medium high heat, heat the butter and oil. When butter has melted, place chicken in skillet skin-side down. Cook about 10 minutes on each side, flipping until golden brown for thighs, legs and wings. Breasts cook for 15 to 20 minutes on each side or until golden brown. Chicken juices will run clear when done.

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