{"id":6786,"date":"2019-08-11T22:56:49","date_gmt":"2019-08-12T04:56:49","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=6786"},"modified":"2022-06-08T13:26:46","modified_gmt":"2022-06-08T19:26:46","slug":"picnic-in-the-south-vpwl-june-2015","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/picnic-in-the-south-vpwl-june-2015.html","title":{"rendered":"Picnic in the South – VPWL June 2015"},"content":{"rendered":"

The Villa Park Women’s League Dinners come with tested recipes.\u00a0 They are printed below.<\/em><\/p>\n

Picnic in the South<\/strong><\/h3>\n

Crab Cakes<\/strong><\/p>\n

Fried Green Tomatoes<\/strong><\/p>\n

Peach\u00a0<\/strong>Burrata<\/b><\/p>\n

Green Beans with Bacon<\/strong><\/p>\n

Corn on the Cob with Lime Butter<\/strong><\/p>\n

Finger Lickin G<\/strong>ood Ribs<\/strong><\/p>\n

Oven Fried Chicken<\/strong><\/p>\n

Grilled Potato Salad<\/strong><\/p>\n

White Cheddar and Bacon Grits<\/strong><\/p>\n

Hush Puppies<\/strong><\/p>\n

Peach Cobbler with Vanilla Ice Cream<\/strong><\/p>\n

Pecan Pie<\/strong><\/p>\n

Whiskey Pie<\/strong><\/p>\n

Crab Cakes<\/strong><\/span><\/p>\n

Ingredients:<\/strong><\/p>\n

    \n
  • 1 lb crab meat. Fresh is best! ( you can use canned from the refrigerated section but make sure it’s “back fin” vs claws or Trader Joe’s lump crab)<\/li>\n
  • \u00bc tsp salt<\/li>\n
  • 1 Tab Worcestershire sauce<\/li>\n
  • 1 Tab baking powder<\/li>\n
  • 3 slices white bread, crust removed<\/li>\n
  • 2 Tab milk (a little extra if bread is dry)<\/li>\n
  • 1 tsp Old Bay seasoning<\/li>\n
  • 1 tsp mayo (she swore by Hellman’s which is Best Foods here)<\/li>\n
  • 1 tsp prepared yellow mustard<\/li>\n
  • \u00bc tsp white vinegar<\/li>\n
  • 1 egg, beaten<\/li>\n
  • vegetable oil or shortening<\/li>\n<\/ul>\n

    Directions:<\/strong><\/p>\n

      \n
    1. Break bread into small pieces in bowl.<\/li>\n
    2. Moisten with the milk until almost soggy.<\/li>\n
    3. Mix in the rest of the ingredients.<\/li>\n
    4. Using approximately 2T of mix, shape into cakes. Place on plate.<\/li>\n
    5. Refrigerate.<\/li>\n
    6. Fry in a small amount of vegetable oil or shortening.<\/li>\n<\/ol>\n

      Serves: <\/strong>20 cakes at 2 tablespoons\/cake or (40 minis at 1 tablespoon\/cake)<\/p>\n

      Source:<\/strong> Hilda Koegel Pitts (Robbie Pitts grandmother)<\/p>\n

      Fried Green Tomatoes<\/span><\/strong><\/p>\n

      Ingredients:<\/strong><\/p>\n

        \n
      • 3 or 4 large firm green tomatoes<\/li>\n
      • Salt<\/li>\n
      • 2 c vegetable or peanut oil, for deep-frying<\/li>\n
      • 1 c buttermilk<\/li>\n
      • 2 c self-rising<\/span> flour<\/li>\n
      • salt<\/li>\n
      • Freshly ground black pepper<\/li>\n<\/ul>\n

        Directions:<\/strong><\/p>\n

          \n
        1. Slice the tomatoes 1\/4-inch thick.<\/li>\n
        2. Lay them out in a shallow baking pan and sprinkle with salt.<\/li>\n
        3. Place the tomato slices in a colander and allow time for salt to pull the water out of the tomatoes, approximately 30 minutes.<\/li>\n
        4. Pat tomatoes dry with paper towels.<\/li>\n
        5. In a skillet, heat the oil for deep-frying (375\u00b0) over medium-high heat.<\/li>\n
        6. Dip the tomatoes into buttermilk,<\/li>\n
        7. Then dredge them into flour seasoned with salt and with a dash of pepper.<\/li>\n
        8. Deep-fry until golden brown.<\/li>\n
        9. Drain on paper towels.<\/li>\n
        10. Keep warm.<\/li>\n<\/ol>\n

          Expert Tips:<\/strong><\/p>\n

          \n
          \n
          \u00a0If you don\u2019t have buttermilk, use 1 tablespoon of vinegar or lemon juice plus enough whole milk to make 1 cup; let stand 5 to 10 minutes before using.<\/div>\n<\/div>\n<\/div>\n
          \n
          \n

          To tell if the oil is ready for frying, hold a wooden spoon in the oil so the base is touching the bottom of the pan; if the oil bubbles around the spoon, it\u2019s ready. For best results, don\u2019t crowd the pan when frying.<\/p>\n<\/div>\n<\/div>\n

          Vidalia Onion Relish<\/strong><\/span><\/p>\n

          Ingredients:<\/strong><\/p>\n

            \n
          • 2 sweet white onions, diced (Vidalia if you can get them – usually late April through August)<\/li>\n
          • 1\/2 c mayonnaise<\/li>\n
          • 1\/2 c rice wine vinegar<\/li>\n
          • 2 Tab brown sugar<\/li>\n
          • 2 Tab chopped chives<\/li>\n<\/ul>\n

            Directions:<\/strong><\/p>\n

              \n
            1. Mix all ingredients together in a bowl.<\/li>\n
            2. Cover with plastic wrap and let marinate for a few hours.<\/li>\n<\/ol>\n

              Serves:\u00a0<\/strong>4 – 6<\/p>\n

              Source:\u00a0\u00a0<\/strong>Paula Deen<\/p>\n

              Peach with Burrata and Tarragon<\/span><\/strong><\/p>\n

              Cut peaches in thirds, remove pit. \u00a0Brush with olive oil. Place peach sections on a serving tray. Top each peach portion with 1-2 T burrata, a pinch of fresh tarragon, a drizzle of savory olive oil and Balsamic reduction. \u00a0Finish with a tiny pinch of coarse salt.<\/p>\n

              Oven Fried Chicken<\/span><\/strong><\/p>\n

              Ingredients::<\/strong><\/p>\n

              Nonstick cooking spray, for spraying the rack and chicken
              \n6 \u00a0c broken bagel chips or Melba toast
              \n4 \u00a0c rice-corn crispy cereal, such as Crispix
              \n3 Tab oil
              \n5 tsp kosher salt
              \n2 tsp cayenne pepper
              \n2 tsp sweet paprika
              \n1 tsp freshly ground black pepper
              \n2 c light mayonnaise
              \n4 tsp Dijon mustard
              \n12 bone-in, skinless chicken pieces, about 6 ounces each (see Cook’s Note)<\/p>\n

              Directions:<\/strong><\/p>\n

                \n
              1. Preheat the oven to 400\u00b0.<\/li>\n
              2. Set a rack on a foil-lined baking sheet. Spray the rack generously with cooking spray.<\/li>\n
              3. Finely grind the bagel chips and cereal together in a food processor.<\/li>\n
              4. Transfer the crumbs to a gallon-size plastic bag.<\/li>\n
              5. Add the oil, salt, cayenne, paprika and ground pepper and toss to mix thoroughly.<\/li>\n
              6. Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl.<\/li>\n
              7. Add the chicken to the mayonnaise mixture and turn to coat all the pieces evenly.<\/li>\n
              8. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated.<\/li>\n
              9. Place the coated pieces on the prepared rack.<\/li>\n
              10. Spray the chicken pieces evenly with cooking spray.<\/li>\n
              11. Bake until the coating crisps and browns and an instant-read thermometer inserted in the thickest part of the pieces registers 160\u00b0, 35 to 40 minutes.<\/li>\n
              12. Transfer to a platter and serve hot or at room temperature.<\/li>\n<\/ol>\n

                We like to cook the chicken on the bone for a real moist and juicy chicken experience. If you can’t find bone-in skinless chicken, simply pull off the skin before coating. Chicken breast halves can be quite large. To get a healthy 6 ounce portion, cut the breast pieces crosswise with a heavy knife into pieces about the same size as a chicken thigh.<\/p>\n

                Finger Lickin BBQ Ribs<\/span><\/strong><\/p>\n