Back Home with the Neelys: Comfort Food from Our Southern by Pat Neely, Gina Neely, Ann Volkwein

By Pat Neely, Gina Neely, Ann Volkwein

For Pat and Gina Neely the key to a very satisfied house is a full of life mixture of nutrition and relations. of their new booklet, the best-selling authors draw on their down-home roots and revisit the vintage Southern recipes which have been handed down via generations. We’re drawn into the kitchens in their moms and grandmothers and again to a time whilst produce was once picked within the yard backyard and catfish used to be stuck on afternoon fishing journeys with Grandpa. of their signature type, Pat and Gina have taken the dishes they have been raised on and up-to-date them for today’s kitchens.

Inside you’ll locate a hundred recipes, together with Small Batch Strawberry Jam (best whilst eaten with effortless Buttermilk and Cream Biscuits), Bourbon French Toast, Crunchy Fried Okra, Skillet Corn Bread, Grilled Succotash, Skillet Roasted chook, and Brunswick Stew (which combines a bit of every thing on your fridge).

Pat and Gina think strong nutrition ends up in sturdy occasions and again domestic with the Neelys is certain to convey again fond thoughts of the culture, heritage, and flavors which are found in each relatives.

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29 Lunch/Ghadda As in most of the Middle East, breakfasts in Lebanon are quite light. A cup of strong coffee, a piece of pita bread, and some cheese and olives are usually enough to keep one satisfied until a midmorning snack or until lunch. Lebanese lunches are also relatively light meals. They usually con­ sist of soup and salad, perhaps a light main dish, and fresh fruit for dessert. Many Lebanese also enjoy cups of strong, thick, black coffee flavored with cardamom seeds and often with sugar.

Rinse under cold water and drain. 2. Remove tough stems from chard. Wash leaves well and drain. 3. In a large kettle with a lid, bring 3 c. water to a boil over high heat. Add chard and return to a boil. Cover and cook about 3 minutes, or until leaves are thoroughly wilted. 4. Remove chard with a slotted spoon, place in a bowl, and set aside to cool. Save cooking water and add bulgur, chickpeas, and 5 c. more water to kettle. Return to a boil. Lower heat, cover, and simmer for 1¥ hours. 5. While soup is cooking, chop chard finely with a sharp knife.

In a large skillet, cook meat over medium-high meat until brown, stirring to break into small pieces. Remove meat from skillet with a slotted spoon and place in a medium bowl. Save the grease. ø c. pine nuts 1 tsp. salt ø tsp. allspice ø tsp. ground cumin 1 14¥-oz. can crushed tomatoes µ c. water 5. Add pine nuts to grease from the meat and sauté over medium-high heat 2 to 3 minutes, or until lightly browned. 6. Remove pine nuts from skillet with a slotted spoon and stir into browned meat. Add spices and mix well.

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