I made your Crock Pot Cabbage, pork and White Bean Soup It was so good. But it took a 4 quart slow cooker and needed more white beans in it but my new husband loved it so did I going to make more and freeze it if he does not eat it all up got to make I when he is gone to work, LOL, LOL. Thanks for this really good recipe I really do love your site I am also from the South.
Look on the right hand side of any page on the blog about half way down the page. You will see photos that say Appetizers and Dips, Breads, Cakes and Candy, Casseroles, etc. Click on the photo that says Casseroles and it is listed there along with all the casseroles on the site.
Your recipes remind me of things my mother cooked….another Kentucky cook! I will post your link in my blog to share your wonderful recipes. Stop by Mykentuckyliving.wordpress.com if you get a chance. Would love to sit down and have a sweet tea with you! Msshe http://www.mykentuckyliving.wordpress.com
The secret is this::::
Make sure the pudding is cool before you pour it on the bananas.
Also make sure you have ripe bananas–black speckled spots.
I also use honey graham crackers instead of vanilla wafers. They don’t get as soggy.
Enjoy, from a KY gal.
I just tried to get it also and it said recipe not found. I was using your link.
By the way, I think your site is wonderful. I was born in Texas and so we are familiar with most of the southern slang (or way of talking). I love it!
6-8 Bananas, 2 Boxes Nilla Wafers
Mix together over medium heat stirring constantly until thickens: 2 -12 ounce cans evaporated milk, 1 can water, 2 1/2 Cups sugar, 4 egg yokes, 2 teaspoons vanilla extract, 1/2 stick butter, 1/2 cups corn starch. Remove from heat and stir occasionally while layering…
Bottom layer Nilla wafers, sliced bananas, wafers, 1/3 pudding. Repeat times two. Decorate top with wafers or meringue. Serve warm or chilled. This is as homemade as it gets!
My Fannie Farmer Baking book has a Pecan Whiskey Cake
that is a pound cake made with bourbon and pecans. No reason you couldn’t sub the pecans with black walnuts.
6 eggs, 1 Cup butter, 2 cups sugar, 3 1/2 cups cake flour, 4 tsp baking powder, 1 tsp salt, 2 teaspoons nutmeg, 1 cup bourbon,
3 cups golden raisins, 4 cups nuts, 1/2 cup all purpose flour.
Cream butter and sugar, then mix in egg yolks (save whites).
Flour fruit and nuts with regular flour and set aside. Add rest of
the sifted dry ingredients to the egg/butter/sugar mix in 3 lots, alternating with bourbon (so you don’t cook egg yolks) Stir in
fruit and nuts. Beat egg whites stiff and fold into batter gently.
(I’d save a bit of sugar to beat with egg whites to make them
hold up better). Bake in bundt pan at 325F for about 1 1/4 hrs.
I think for black walnuts, I’d leave out some of the fruit and the nutmeg.
I was just wondering if you knew of a lasagna recipe that used eggplant instead of meat? A co-worker at the time had shared some of this, but I didnt have anything to write the recipe down with. It was sooo great! I would have never thought I would have liked a lasagna without meat….well, I was wrong.
My mother use to make a dish we caled goolosh but I dont think that is what it is. She used hamburger, tomatoes, cooked macaroni drained, and I dont know what else. Do you have any recipies that even sounnds like this? I would so much appreciate it if you could email it to me my family is dying to eat this. Thank you
Donna, I make this goolosh regularly. It is fast and everyone loves it. I am not one for measurements, but it is simple. I scramble the hamburger meat and set it aside. Cook as many noodle as you want and while it is cooking saute some bail pepper and onions in butter. When it is all done, drain the noodles, mix in your hamburger, bail pepper and onions and two cans of stewed tomatoes plus one can of tomatoe soup and simmer for about 10 mins. You can adjust the amount of tomatoes and tomatoe soup according to the amount of noodles you have. Salt, pepper and any other seasoning you might want. Sorry, but I am a “by the seat of my pants cook” but you will get the idea.
Donna, I learned to make Goulosh the same way you described yours. When I lived in Charlotte, NC. a girlfriend used to make it this way and she taught me. No measuring for us either. Maybe that’ll be the next thing I teach my 13 yr. old granddaughter to cook. They moved to Kansas and she loves to learn how to cook. I taught her how to make Chick’N Dumplins right before they moved and she’s made them several times. Goulosh is good anytime, but I like it the most in cool weather. I’m in FL., but they say it’s cold in Kansas.
I c. sugar, 1/3 c. flour, 2 c. milk, 2 eggs, 1 t. vanilla, 1 stick butter.
Mix sugar, flour, and milk a little at a time until all mixed. Add egg yolks, (saving egg whites for meringue, and cook in double boiler until thickened. Remove from stove. Add butter and vanilla. Stir until melted. While pudding is cooking, in a oven proof bowl, alternate bananas with vanilla wafers. When butter is melted in pudding, stir and mix well. Then pour pudding over bananas and vanilla wafers.
Take egg whites and beat until stiff. Add 4 tablespoons of sugar. Beat until well blended. Put on top of pudding. Place in oven until golden brown. Watch very carefully so you don’t burn it. Hope you enjoy….
My mother did it a little different! 3 cups of milk, 3 eggs and 1/2 stick of butter and the rest was the same. We did several things with this besides banana pudding. For one, we added coconut for coconut pie.
I’m trying to find the ranch pasta salad you posted 2 or 3 days ago, I fixed it &loved it but forgot to copy the recipe. Everytime i click on your ranch pasta salad it goes to Salmon dip. Everytime, & i have tried numerous times.
Hi Mary, Where are you clicking that it goes to Salmon Dip. I looked under salads and clicked on Ranch Pasta Salad and it took me to the recipe. I also put it in the “Search” box on the blog and it came up. I thought maybe I had them mixed up some way. Here is the link you need. http://thesouthernladycooks.com/2011/08/18/summer-pasta-salad/. Happy you enjoyed this salad and have a good weekend.
I was just looking at your recipes and you are the first I’ve seen that uses cold biscuits in your bread pudding. My Granny got me started using them when I was young but instead of calling it bread pudding, she called it biscuit pudding. It is some yummy stuff tho and I think I’ll try your rum sauce over mine the next time I make it. I love all your recipes tho and plan to try some of them soon. I’m a fan of yours on Facebook.