Monday, January 21, 2013

Nostalgia...

sometimes it works and others, NOT!

These 2 recipes are from Rick's days at Sewell Hall, Auburn, Alabama...room 324! Circa...late 60's





Saturday Morning began with these yummy biscuits for breakfast!





Sewell Hall Biscuits
3 cups White Lily Self-Rising Flour
1/2 cup vegetable or canola oil
a little lard, if desired
1/2 cup-3/4 cup buttermilk
1/2 tsp. salt
Preheat oven to 450-500 degrees. Heat oil in 10" cast iron skillet.
In mixing bowl, make well in center of flour/salt. Add oil & buttermilk.
Work dough until flour and liquid are incorporated.  I pinch off section of dough 
about size of golf ball and roll into ball (flouring my hands). Place in hot skillet.
Press down slightly. Bake in preheated oven, middle rack for about 15 minutes until golden brown.
Brush tops with 2 Tbsp. melted butter.

Saturday evening...Sewell Hall's Chili!




Sewell Hall Chili
1-1/2  to 2 lbs. ground round/sirloin or chuck... Brown & Drain!
1 to 1-1/2 cups chopped celery
2 large onions, chopped
1 or 2 bell peppers chopped (about 1-1/2 cups)
Saute celery/onions/bell peppers (aka The Trinity) in 2 Tbsp oil
Place in crockpot or Dutch oven.
Add 2 or 3 bay leaves
2 cans fire-roasted tomatoes (15 oz)
2 cans Dark Red Kidney Beans (I use VanCamp's)
4 tsp. chili powder
1/4-1/2 tsp. ground cumin
1 Tbsp. Smoked Paprika
5 cloves of garlic minced or 1 Tbsp.
1 stick butter
Bring to boil and reduce heat. Simmer for 1-1/2 hours or cook on low or in crockpot for 6-8 hours, add butter. Adjust salt & pepper to taste. ( I seasoned ground meat and adjusted seasonings as I went).
Remove bay leaves and serve.




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