At My Grandmother's Table: Heartwarming Stories and Cherished Recipes from the South
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What would you give for an afternoon in your grandmother's kitchen?
Leaning over the countertop, you watched as she added the flour?just a little at a time?to the bowl of her old, yellow Sunbeam stand mixer. To her, cooking may have been as second nature as setting the table. To you, it seemed almost like magic?the way she skillfully put things together to create the mouthwatering meals and one-of-a-kind desserts you enjoyed at her table. Likely, it's her culinary delights that have set the bar for everything you've eaten since. And let's face it, her pan fried pork chops and home-baked banana bread make anyone else's versions pale in comparison. If you find yourself wishing for just a little more time in your grandmother's kitchen?complete with her stories and the memories of the comforting favorites she lovingly made for you?you're sure to embrace this celebration of grandmother's cooking. She'd be proud!
on a farm outside of town, and my grandparents lived in town. Every day my grandparents would come out to the farm to spend the day working, canning, gardening, etc. I never saw my grandmother measure anything for a recipe; it was always a pinch of this, a dash of that, a smidgen of that. It really made it hard to replicate! I was very young when I first got to help Grandma cut these rolls and smother them in butter—what a mess we made! I remember having to stand on a chair to even reach the
Granny making her very own.” 5 heaping tablespoons vegetable shortening (read story above), plus extra to prepare container and baking pan 1 cup whole milk 3/4 cup sugar, divided 2 (.25 ounce) packets yeast 1/4 cup lukewarm water 2 cups cold water (additional cubes of ice may be required) 3 cups all-purpose flour (or more as needed), plus extra for rolling out dough 1 In a saucepan over medium heat, add the shortening, milk, and 1/4 cup of the sugar and bring to a slight boil. 50 • At My
approximately 20 minutes or until lightly browned. M a k e s a b out 2 4 ro ll s . 54 • At My Grandmother’s Table At My Grandmothers Table.indd 54 1/16/13 4:45 PM Mamie’s Overnight Rolls M indy L ee H enderson (Franklin, Tennessee) describes her grandma, M amie L ee B ooth (Nashville, Tennessee), as perfect, petite, and feisty! Mindy was named after Mamie and has fond memories of her dancing to music from the radio and sitting with her feet over the heat vent when she would rest. From her
wipe dry. 2 In a large bowl combine the flour with the salt and pepper. Combine the beaten egg and buttermilk in a small bowl and stir into the flour mixture. Mix well. 3 Melt the lard or pour vegetable oil about 1 inch deep in a large skillet with a lid. When the lard or oil reaches 350 degrees, dip the chicken pieces into the batter and carefully place the chicken pieces into the skillet. Allow to brown and then cover the pan, reduce heat to medium, and allow to cook slowly until tender, 30
the piecrust. 3 Bake for 10 minutes, reduce the heat to 350 degrees, and bake until the filling shakes slightly and is brown, about 20 minutes. M a k e s 8 s e rv i n g s . 174 • At My Grandmother’s Table At My Grandmothers Table.indd 174 1/16/13 4:49 PM Page’s Earth Grain Pie D avid P age (Franklin, Tennessee) was born in Nashville, Tennessee. His grandmother is M axine P age (also of Nashville), who is affectionately known to her grandchildren as Page. David says, “I don’t know how she