Guest Author - Jenny Lane
1954---a great year of many good things that happened ---from General Motors producing its 50 Millionth Car, to Aunt Lou’s Corn Casserole Recipe…1954 proved to be quite a year.
The average income was $3, 960.00.
A loaf of bread cost 17 cents.
A gallon of milk, 92 cents.
A new house $10, 250.00.
Minimum Wage 75 cents an hour.
Life Expectancy was 68.2 years.
With that bit of nostalgia, I am reminded of some very good recipes that have been passed down to me over the years, including my mothers little grey metal recipe box…filled with gold as far as I’m concerned.
I remember my friend Ginger standing in her aunts kitchen as a teenager in Southern Louisiana 47 years ago. The smells of sautéed bell pepper, celery and onion filled the house.
I have researched recipes for this and the favorite of mine is quite simple.
The recipe below should feed 8 people easily.
2 large fryers cut up.
Red and Black Pepper
4 Tablespoons of cooking oil
2 large onions, chopped.
1 medium bell pepper, chopped.
2 ribs of celery, chopped.
Season the chicken well with the salt, red and black pepper.
In a heavy skillet, pour 2 tablespoons of oil and heat to frying temperature.
Brown both sides of the chicken, moving them around in the pan to keep from sticking.
In another pan, sauté the onion, bell pepper and celery in the remaining oil. Add this to the chicken. Cover and cook in a 325 oven for about 1.5 hours.
Before serving, remove the chicken to a large plate, spoon off the grease in the pan and serve the remaining gravy over rice.
I like to place the chicken over the rice, making this an all in one meal.
This is a great Southern Louisiana Recipe, which calls for a great Southern Dessert.
What’s more southern than Pecan Pie? My mother left me a recipe for Miniature Pecan Pies…easy to mix…easy to serve and very easy to end a great meal with as your dessert.
Ingredients for crust:
1 cup flour
3 oz cream cheese
1 stick butter
Mix ingredients above and then form small balls, pressing each ball in the bottoms of a greased muffin tin.
1 cup brown sugar
1 tablespoon of butter
1 egg, beaten well
1 cup chopped pecans
Melt the butter and brown sugar in a pan until warm (not hot).
Remove from heat and add pecans.
Slowly stir in the beaten egg.
Fill each muffin cup ¾ full.
Bake at 350 degrees for 25-30 minutes.
Run knife around the tarts edge and lift out while still warm.
I do hope that you enjoy these recipes as much as my friends and family have. They were delicious 47 years ago and have remained delicious today.
Ya’ll come back for some easy, southern recipes, including Aunt Lou’s Corn Casserole, that will make your family and guests remember your recipes for years to come. Enjoy!