"Eddie Ray Barnell, 92 years old, dropped dead in the middle of the night on a Saturday. Heart attack in his backyard. He was in his barefeet and
This new found cookbook, "Bless Your Heart..Saving the World One Dish At a Time", is filled with southern stories about church potlucks, preparing casseroles for families of the dearly departed, family reunions, holiday gatherings, tailgate parties, and the always popular all-day singing and dinner on the grounds. Whatever the occasion, Bless Your Heart aims to save the world one covered dish at a time.
Now, the Delta is the epitome of "Being Dead is no Excuse!" Southern fried chicken beautifully displayed on silver trays, sweet iced tea in crystal tea glasses, the best highly-caloric southern casseroles and the desserts....somehow that homemade coconut cake stands out in memory....all served on fine china and eaten with heirloom family sterling!
With few exceptions, the preferred consolation combinations are high in calories and carbs ("Carb therapy’ may kill us in the long run, but we feel that these foods soak up the alcohol and give us the energy to do what we know we have to do."). Your location within Greenville Cemetery is important, too. One rather snooty Greenville matron had boxwood planted around her grave to block out the neighbors. "She didn't want to be with the hoi polloi," Metcalfe says.
1. Tomato aspic with homemade mayonnaise. "Store-bought aspic is available, but no self-respecting Southerner would be caught dead — sorry! — eating it."
Preheat the oven to 325 degrees F. Grease a 9x5x3-inch loaf pan. In a small bowl, sift together the flour, baking soda and salt and set aside. In a medium bowl cream the butter and sugar. Add the eggs one at a time, beating well after each addition. Add the vanilla and bananas and mix well. Fold in the dry ingredients and the pecans. Pour into the prepared loaf pan. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the pan to cool.
In a medium bowl beat the cream cheese until smooth. Add the pineapple, coconut, almonds and sugar. Stir to mix well. To serve: Spread the ambrosia on the sliced banana bread.
"My son had a teacher in high school who would give him extra credit when he brought these delicious brownies to share with the class. They are that good." - Patsy Caldwell
Preheat the oven to 350 degrees. Grease a 13x9-inch baking dish and set aside. In the top of a double boiler combine the caramels and 1/3 cup of the evaporated milk. Cook over medium heat until the caramels are completely melted. Remove from the heat. In a large bowl combine the cake mix, the remaining 1/3 cup evaporated milk, butter and pecans, mixing until everything is incorporated. The dough will be stiff. Divide the dough in half and press half in the prepared baking dish. Bake for 6 minutes.
Remove from the oven and sprinkle with the chocolate chips. Pour the caramel mixture over the chocolate chips. Press the remaining cake dough on a piece of waxed paper the size of the baking dish. Place on top with dough side down and peel the paper away. Cook for 16 minutes. Cool for 30 minutes. Allow the caramel layer to harden in the refrigerator for 1 hour before cutting into 24 slices.