2 tsp. bacon drippings
2 c. self-rising flour
¼ c. very cold butter, cubed
¾ to 1 c. cold buttermilk
In an 8-inch cast iron skillet, melt bacon fat over medium-high heat. Meanwhile, cut the cold butter into flour. Add only enough buttermilk to the flour to form a shaggy dough. Turn out onto a floured surface; sprinkle a small amount of flour on top and quickly shape into a disc. Turn over; sprinkle additional flour on top and tighten disc just slightly smaller than the skillet. Use a wide spatula to transfer the dough to hot skillet. Cover, reduce heat to between medium and medium-low and cook until bread browns on the bottom; then flip over. Pour melted butter on top if desired; cover and cook until browned on other side. Break off pieces or cut in wedges. Serve with pure butter, honey, sorghum or syrup, preserves, etc.
1 head cabbage
2 Tbs. butter
2 Tbs. olive oil
½ tsp. salt
½ tsp. seasoning salt or season to taste
Fresh black pepper
1½ to 2 c. chicken broth
Cut cabbage into quarters, removing hard stem. Slice each quarter into 1-inch wide strips. Place in a large pot; add butter, olive oil, salt, pepper and chicken broth and toss. Bring to a boil over medium-high heat. Cover and reduce heat to medium-low and cook, stirring occasionally, until cabbage is tender. Do not overcook.
LIVER AND ONIONS
2 lbs. calf liver, sliced
1½ c. milk, as needed
¼ c. butter, divided
2 Vidalia onions, sliced in rings
2 c. all-purpose flour or as needed
Gently rinse liver slices under cold water and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two.) This step is important in taking away the bitter taste.
Melt 2 Tbs. butter in large skillet over medium heat. Separate onion rings and sauté them in butter until soft. Remove onions and melt remaining butter in the skillet. Season the flour with salt and pepper and put in a shallow dish or baking dish.
When butter is melted, turn heat up to medium-high; place the coated (with flour) slices of liver in pan. Cook until nice and brown on the bottom; turn and cook on the other side until browned. Add onions and reduce heat to medium; cook 10 minutes or until tender.
2 c. sugar
5 large eggs
2 c. milk
2 tsp. pure vanilla
3 c. cubed Italian bread, allow to go stale overnight in bowl
½ c. packed light brown sugar
¼ c. (½ stick) butter, softened
1 c. chopped pecans, (optional)
Preheat oven to 350 degrees F. Grease a 13x9-inch pan. Mix together sugar, eggs and milk in a bowl. Add vanilla and pour over cubed bread and let sit for 10 minutes. In another bowl, mix and crumble together brown sugar, butter and pecans. Pour bread mixture into pan; sprinkle brown sugar mixture over the top. Bake for 35 to 40 minutes or until set. Remove from oven.
Sauce for Bread Pudding
1 c. sugar
½ c. butter, melted
2 tsp. pure vanilla extract
¼ c. brandy
Mix together the sugar, butter, egg and vanilla in a saucepan. Cook over medium heat, stirring together until the sauce is melted; add brandy, stirring well. Pour over bread pudding. Serve warm or cold.