INGREDIENTS:

Cooking oil
1 cup all-purpose flour
1 cup yellow cornmeal
1½ tsp. salt
1 tsp. black pepper
2 Tbsp. sugar
3 medium green tomatoes, unpeeled
1 cup buttermilk

Heat the oil in a heavy skillet. Mix all the dry ingredients in a shallow pan. Slice the tomatoes about ¼” thick. Place a few slices at a time in the buttermilk. Roll the soaked slices in the dry mixture and fry (one layer at a time) in the hot oil until the slices are brown on both sides. Drain on paper towels.

Submitted by Charlaine Harris

SISTER’S MASHED POTATO CASSEROLE

TIME: PREP TIME 30 MINUTES, BAKING TIME 30 MINUTES • SERVES 12

INGREDIENTS:

3 lb. small red potatoes, skins on, washed and quartered
Water
½ cup sour cream
½ cup half-and-half
4 Tbsp. butter
2 cups cheddar cheese, shredded (reserve 1 cup for topping)
3 strips of bacon, cooked and crumbled
1 shallot, minced and sautéed
¼ tsp. salt
½ tsp. fresh ground black pepper

Cover potatoes with 1 or 2 inches of water in a large saucepan. Bring to a boil, then reduce heat and cover. Simmer for 15 to 20 minutes, or until tender but not mushy. Remove from heat and drain.

Preheat the oven to 350 degrees F.

Mash potatoes and add sour cream, half-and-half, butter, 1 cup of the cheddar cheese, bacon, shallot, salt, and pepper. Place mashed potatoes in a greased or sprayed 9 × 13” or 3-quart casserole dish and sprinkle with the remaining cup of cheddar cheese. Bake for 30 minutes, or until thoroughly heated and cheese topping is melted.

Tip: The casserole could be made in advance and refrigerated for up to 2 days prior to baking. Allow extra baking time if dish has been prepared in advance and refrigerated.

Submitted by Michele Schubert

Desserts

Desserts

ADELE HALE STACKHOUSE’S BLUE-RIBBON CHOCOLATE CAKE

TIME: 65 MINUTES; PREPARE THE ICING BEFORE MAKING THE CAKE • SERVES 12

INGREDIENTS:

Chocolate Icing:
1⅛ cups whipping cream
1 stick unsalted butter (use a premium brand)
4 Tbsp. unsweetened cocoa powder (use a premium brand)
3 Tbsp. light corn syrup
9 oz. bittersweet or semisweet chocolate (half of each is best; use
Ghirardelli or another premium brand)
1 tsp. pure vanilla extract

Chocolate Cake:

2 cups flour (sifted, then measured)
2 cups sugar (I prefer ultrafine baker’s sugar)
½ cup unsweetened cocoa powder (use a premium brand)
½ tsp. baking soda
¼ tsp. salt
1 cup whole milk
½ cup cold black coffee
½ cup shortening
1 tsp. pure vanilla extract
2 large eggs
⅔ cup chopped pecans, plus pecan halves for garnish

To prepare the icing, whisk the whipping cream, butter, cocoa powder, and corn syrup in a medium saucepan over medium heat until the butter melts and the mixture comes to a simmer. Remove the pan from the heat. Add the chocolate and vanilla, and whisk until the chocolate is melted and smooth. Refrigerate the frosting until slightly thickened but still spreadable, stirring occasionally, about 45 minutes.

Preheat the oven to 350 degrees F. Grease and flour two round 9” cake pans, 2” deep.