Recipes

Preheat oven to 400°F.

Grease bottoms only of muffin pans. Crumble sausage in skillet, add chopped onion.  Cook until sausage is done.  Stir to keep sausage in small pieces.  Drain well.

In a medium bowl, combine baking mix, brown sugar, dry mustard, and red pepper.  Stir in sausage mixture.  Add milk and cheese. Mix just until blended.  Batter will be thick.

Fill muffin cups about 2/3 full, spreading batter to edges of cups.

Bake 20 to 25 minutes or until golden brown.  Cool slightly before removing from the pan.

–

Preheat oven to 375°F.

Scrub potato and prick it in several places with a fork. Bake for 45 minutes or until tender. Cool to room temperature. Peel potato then mash with a fork and reserve 2/3 cup.

Grease mini-muffin tins. Cream the butter and sugar. Beat in the reserved 2/3 cup sweet potato. Beat in the egg and grated lemon peel. Sift flour with baking powder, baking soda, salt, cinnamon, and nutmeg.

Add dry ingredients and milk alternately by hand, mixing until blended. Do not over mix. Fold in chopped nuts and raisins.

Spoon into greased muffin tins, filling each tin 3/4 full. Sprinkle sugar and cinnamon on top of each muffin.

Bake at 400°F. for 20 minutes.

–

Wash beans. Cover with water (2 inches over beans) and soak overnight.

Add bacon, cover and simmer over low heat (do not boil) until tender; about 1 hour.

Drain, put liquid aside.

Preheat oven to 325°F.

Remove bacon and cut in 1″ cubes. Pour beans into 2 quart casserole or bean pot. Bury bacon cubes in beans.

Add combined remaining ingredients. Add bean liquid or water during baking.

Bake 5 hours.

–

Preheat oven to 350°F

Once oven temperature is reached, melt butter in a 9×13 inch baking pan.

In a medium bowl stir together the flour, sugar and milk; batter will be slightly lumpy. Pour mixture on top of melted butter in baking pan. Do not mix butter and mixture together.

Drop blackberries into batter; if more crust is desired add less blackberries. Bake in preheated oven for 1 hour or until golden brown.

–

Remove the stems from greens. Wash leaves well by placing them in a sink full of water. Drain water, rinse sand from the sink, and repeat several times until the water is clear.

Bring large pot of water to a boil. Add greens and boil for 2 minutes. Drain and throw away the water.

Bring a fresh pot of water to a rolling boil. Add salt pork, smoked bacon, chopped onions, and Tabasco. Add greens, cover, reduce heat, and simmer for 1 to 2 hours or until tender.

Add salt and pepper to taste.

–

Preheat oven to 375°F

Combine above ingredients in bowl. Melt 1 tbsp bacon grease in black iron skillet over medium heat. Pour above mixture into skillet and cook until bubbles appear over the top of the batter. Carefully turn the cornbread over.

Bake in oven for 19 minutes.

–

Combine cornmeal, flour, salt and pepper.  Beat egg slightly then add milk.

Dip sliced green tomatoes in egg mixture then coat with cornmeal mixture. 

Heat oil about 1 inch deep in a frying pan.  Drop coated tomato slices into hot oil. 

Cook until golden brown.

Make Fried Green Tomatoes with cornmeal freshly ground in the Smoky Mountains. Purchase a bag or two at any of the following locations:

1. The Old Mill, Pigeon Forge TN
2. Cades Cove Visitor Center
3. Mingus Mill, located just outside of Cherokee NC

–

Preheat oven to 325°F.

Mix cream of mushroom soup and cheese; pour over broccoli and mix gently. Put in a 1-1/2 qt casserole dish. Crush crackers. Melt butter and mix with crackers and put on top of mixture.

Bake for 20-30 minutes.

–

Prepare the pastry and chill the dough for 30 minutes before rolling it out.

Preheat oven to 350°F

In large bowl, combine peaches, 1/2 cup granulated sugar, and lemon juice. Let fruit stand for 20 minutes.

In small bowl, combine the flour, remaining 2 cups of sugar, cinnamon, nutmeg, salt, butter, and vanilla. Add to peaches and mix well.

Spray a 12″ x 8″ baking dish with nonstick cooking spray.

Roll half of the pastry into a 1/8″ thick large rectangle. Spoon half of fruit mixture into the prepared dish. Cut pastry into 2″ squares and place on top of peaches.

Bake first layer for 10 minutes then bake on broil for 5 minutes or until golden brown on top. Remove from oven and turn oven to 400°F.

Spoon remaining fruit on top. Roll remaining pastry into another 1/8″ thick large rectangle and cut into 1″ strips. Arrange strips in a lattice design over the peaches. Sprinkle with sugar and bake another 10 to 15 minutes or until golden brown on top.

–

Shuck corn and remove silks. Wash corn. Hold each ear upright in a shallow pan. With sharp knife, scrape kernels off beginning at the top. Scrape cobs again to remove remaining liquid.

Cook salt pork in large black skillet over medium heat until crisp. Add corn and liquid, milk, butter, and flour to skillet.

Reduce heat to low and cook for about 30 minutes, stirring frequently. Add salt and pepper to taste.

–