I remember going over to my grandmother’s house every Sunday, and if we weren’t at my Granny’s house we went to my sister’s grandmother’s house, Memaw! It may sound confusing, for me to say it that way, but my parents were divorced and remarried so yes I have a complicated family, but we all loved each other and no matter who’s grandmother’s house we were at it was always delicious. Knowing that I have fond memories of that time, helped me to connect with Angie, from Shop Annies, Annies Home. Angie is going to be bringing us meals and memories as a weekly contributor here at Mom Start called Memories at Grandmas.
For her first post: Angie shares a few recipes from grandmas house. We have Buttermilk Friend Chicken, fresh green beans, and home made mashed potatoes with Blackberry Cobbler and Ice Cream for dessert.
1 pound boneless skinless chicken breast
2 cups flour
1 teaspoon salt
pepper to taste
Rinse the chicken and pat it dry. Pound each piece slightly between wax paper. Slice in 5 sections on the diagonal. Then put chicken in a bowl and pour buttermilk to cover the chicken. Let sit for an hour to overnight. Heat some vegetable oil until it reaches 335 degrees in a cast iron skillet or Dutch Oven. Fill a large bag with all of the dry ingredients. Place 3 pieces of chicken in the bag and coat with the flour mixture. Drop carefully into the hot pan and fry about 4 minutes on each side. Do not overcrowd the pan. Then drain on crumpled paper towel.
1 pound fresh green beans, about 4 cups
1 1/4 cups water
1 saucepan that will fit the beans and water comfortably
Paring knife and cutting board (optional)
Wash the green beans thoroughly, making sure to rinse off all stray leaves and dirt. You can either slice off the ends of each bean, or just break them off. discard the ends. The beans can either be cooked whole, or you can slice them into pieces, depending on your preference.
1 lb. Yukon gold potatoes, peeled and cut into 1/2-inch slices
3/4 cup low-fat milk
1 1/2 Tbs. butter
3 Tbs. finely chopped chives
1/4 tsp. grated nutmeg
Place potatoes in medium pot and cover with 1 inch water. Bring to a boil over high heat. Reduce heat to medium, and simmer 8 to 10 minutes, or until potatoes are tender. Drain, and put potatoes through ricer or mash in medium bowl. Heat milk and butter in small saucepan until butter is melted. Stir into potatoes along with chives and nutmeg. Season with salt and pepper.
All served with Blackberry Cobbler and ice cream and you can find that recipe and Angie’s full post with her detailed memories at Memories at Grandmas!