Momma Gert's Place

Greetings readers!

Well, summer is almost over and autumn is definitely on its way! Oh, and what a pleasure it is for the autumn to usher its way in dismissing the hot heat of those long and lazy Southern summer days.

Our September issue here at Momma Gert's Place will be a rather laid back menu that consists of:

and for dessert....

This menu is considered a simple dinner good for a Saturday afternoon social with friends and family.

Buffalo Wings

  • 26 - 30 chicken wings, tips removed, room temperature
  • 2 cups vegetable oil
  • Seasoning Mix (Makes 2 T. plus 1 3/4 tsp.)
  • 2 tsp. salt
  • 2 tsp. paprika (hot)
  • 1 tsp. cayenne pepper
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. lemon and pepper seasoning
  • 10 T. (1 1/4 sticks) unsalted butter
  • 1 T. plus 2 tsp. Tabasco sauce
  • Blue Cheese Dressing (recipe follows)

Thoroughly combine the seasoning mix ingredients in a small bowl.

Melt 5 tablespoons of the butter with 2 teaspoons of the Tabasco sauce in a small saucepan over low heat. Pour into a small shallow bowl or pie plate and let cool slightly. Put the chicken wings into a large bowl and coat well with 2 tablespoons of the seasoning mix. Add the butter/Tabasco mixture and work in well with your hands until chicken is completely coated and seasonings are well distributed. (Make sure the chicken wings are at room temperature; otherwise, the seasoning mixture will congeal and you'll have a mess that won't stick well to the chicken.) Set aside to marinate (for up to 30 minutes, covered) and heat the oil.

Heat the oil in a large heavy skillet over the high heat until it is very hot. Add the chicken wings, fitting in as many as there is room for in a single layer. Fry until crisp and golden brown, about 8 to 12 minutes, turning several times. Drain on paper towels. Repeat with the remaining wings.

Meanwhile, make a sauce to finish the wings by melting the remaining butter and adding the remaining Tabasco and seasoning mix. Dip the cooked wings into the finished sauce and place on a serving platter. Serve with the Blue Cheese Dressing and celery sticks if desired.

  • Yields: 8 servings
  • Preparation Time:1 hour

Blue Cheese Dressing

  • 2 eggs
  • 1 T. fresh lemon juice
  • 1/4 cup chopped onions
  • 1/4 cup chopped celery
  • 1/2 tsp. salt
  • 1 pinch lemon and pepper seasoning
  • 1/2 tsp. white pepper
  • 1/8 tsp. cayenne pepper
  • 1 tsp. Worcestershire sauce
  • 2 cups vegetable oil
  • 1/2 cup crumbled blue cheese

Put everything but the oil and blue cheese into a blender or food processor and process for 15 to 20 seconds. Continue to process, adding the oil slowly in a thin stream. When oil has been added, process for an additional 45 seconds, or until well thickened. Add the cheese and mix well. Refrigerate until ready for use.

  • Yields: 2 servings
  • Preparation time: 15 minutes

Red Beans and Rice

Red Beans and Rice
This has truly become a dish of the South over the years. It seems as if it is not as simple as many other dishes yet it actually requires very little effort.
  • 1 pound small red beans
  • 1/2 pound ham hocks (about 2 or 3 sliced)
  • 1 large yellow onion, peeled and chopped finely
  • 1/2 bell pepper (chopped)
  • 1 stick margarine
  • 1 tsp. black pepper
  • 1 tsp. lemon and pepper seasoning
  • 1 tsp. paprika
  • 1 tsp. seasoned salt
  • 1 T. Worcestershire sauce
  • 3 tsp. Tabasco sauce
  • 3 cups fully cooked rice

Soak beans overnight in ample water. The next day, drain the water from the beans, and place in a heavy kettle. Add the ham and onion and add water to the pot barely to cover the contents. Add remaining ingredients. Bring to a boil, and then turn to a simmer. Simmer uncovered for 2 hours, being careful that the beans do not stick or become dry. You may have to add a little water from time to time.

  • Yields:8 servings
  • Preparation time: 3.5 hours

Steamed Cabbage

Steamed Cabbage
  • 2 full cabbages (cut into quarters)
  • 1/2 stick butter or margarine
  • 1 tsp. lemon and pepper seasoning
  • 1 tsp. paprika
  • 1 tsp. seasoning salt
  • 1 tsp. garlic powder
  • 1 tsp. Italian seasoning

After you wash cabbage thoroughly and cut into quarters and remembering to remove the stalk, place a large skillet on the stove or use a wok (I had a great time experimenting with the wok for this one). Place butter and seasoning in pan allowing them to melt. Add the cabbage and let simmer. Make sure that you add a lid on top of the cabbage after you place it in the skillet or wok. You don't want all of your juices to steam away. Stir occasionally to keep the cabbage from sticking. Cook for 15 minutes.

This is a very unique and extraordinary way to cook cabbage versus the usual way of drenching it in a pot of water.

  • Yields:4 servings
  • Preparation time: 30 minutes

Pan Corn Bread

  • 2 cups yellow corn meal
  • 1/2 cup plain flour
  • 1/2 cup sugar (optional)
  • 2 tsp. baking powder
  • 2 eggs
  • 1 cup buttermilk

Preheat oven to 350 degrees.

Grease a 9x4 inch rectangle cake pan or use a large cast iron skillet. (Note: The quickest way to do this is scoop about a tablespoon of shortening up, shake it into the pan, and throw the pan in the oven. Allow to remain in the oven until the shortening melts. Approximately 2 minutes.)

In a large bowl mix all dry ingredients. Add eggs one at a time and then milk. Stir. Pour into hot pan. Place in the oven. Bake for 35 to 45 minutes. You'll be amazed when you are told that your cornbread taste like store bought mix.

  • Yields: 8 servings
  • Preparation time:1 hour
  • Chocolate Pie

    • 2 cups sugar
    • 4 egg yolks
    • 1/2 cup evaporated milk
    • 3 tsp. cocoa
    • 1/2 stick butter or margarine
    • 2 tsp. corn starch
    • 1 deep dish pie pan

    Preheat oven to 350 degrees.

    In a large mixing bowl, cream together sugar and butter. Add cocoa and corn starch. Turn mixer on and slowly add one egg at a time. Add milk last to smooth your pie out and make it consistent.

    Pour into deep dish pie shell.

    Bake for one hour.

    • 4 egg whites
    • 1 tsp. meringue powder
    • 1 cup sugar
    • 1 tsp. clear vanilla extract
    • 1/4 tsp. almond extract

    After pie has cooled, place egg whites into a glass bowl and beat Until they form peaks. Add meringue powder and then slowly add sugar.

    Add flavoring last.

    Spread atop of your pie and bake for 10 to 15 minutes.

    • Yields: 4 servings
    • Preparation Time: 1.5 hours
    Happy cooking!!!!!!