A recipe everybody should know.
Set oven to 400 degrees.
Put 1/4 cup vegetable shortening in the skillet and put it in the oven while it preheats.
Beat 2 large eggs, mix into 1-1/3 cups whole milk or buttermilk.
Mix the eggs and milk in with 2 cups self-rising cornmeal.
When the shortening is melted, take the skillet out of the oven, pour the shortening into the batter, mix it well, then pour it all back into the skillet.
Put the skillet back in the oven for 20 minutes.
Remove, and pour 1/4 cup of melted butter over the top.
Return it to the oven for another 5 minutes.
Remove, then gobble that stuff up!!
Mmmmmm, homemade pickles! This might be the easiest dill pickle recipe there is. I’ve refined it a bit over the past few years and found a really good cucumber this year to use. Enjoy!
Using 10-12 pint canning jars, prepare each with 1/2 teaspoon dill seed and 1 tablespoon chopped garlic. Add a sliced pepper of choice if you like. A single habanero adds a nice punch.
Slice cucumbers and stuff them into the jars.
Prepare a mixture of 2 quarts water, 1 quart white, distilled vinegar, and 2/3 cup salt. Bring that mixture to a rolling boil and pour over cucumbers 1 jar at a time. Seal the jar, let cool. The lids will vacuum seal when cooled.
Notes: Use new lids each year to ensure a proper seal. Also, I only pour and seal one jar at a time to keep the liquid from cooling too much during pouring, and to get the lid on quickly.