Words to a great old song, and that’s exactly what I want to do with this space on my website – share with you some of the things of which I’m most fond . Music will be part of that, but also some great old Southern recipes, some of my favorite projects and maybe some experiences of my favorite friends.

And if there is anything you’d like to know, be sure to drop me a line

Some of my favorite recipes: 

Shrimp Supreme Pasta

By Barbara Eubanks

1 box fettuccine
2 lbs shelled shrimp
1 bunch chopped green onions, including part of green tops
2 cloves garlic, chopped
¼ C. butter
¼ cup cornstarch (or flour)
1 large can evaporated milk, divided (or heavy cream)
2 C. grated Velveeta cheese
1 can Diet Rite white grape soda (You can use white wine or fruit flavored water)

Cook, drain and set aside fettuccine.  Melt butter in a wok and sauté shrimp, onions, and garlic just until shrimp turn pink; remove from wok.  Mix ½ cup milk with cornstarch and cook, stirring until lumps disappear.  Add remaining milk and stir until mixture thickens.  Add cheese, remaining liquid and shrimp.  Cook over low heat, stirring until cheese melts.  Add more liquid if mixture is too thick.  Serve over fettuccine.

Barbara’s Cornbread Dressing

By Barbara Eubanks

1 skillet of cornbread
5 slices loaf bread
5 eggs
approx. 1 ½ quarts chicken broth (see note below)**
1 can cream of chicken soup
1 can cream of celery soup
1 onion chopped
¾ c. chopped celery
1 stick butter
salt
pepper
*optional: sage to taste ( I don’t use sage.)

Make an iron skillet of cornbread a day or two ahead. Crumble cornbread and loaf bread in a large bowl. On medium heat saute onions and celery in the butter until transparent;add to bread.  Beat eggs with a fork and add to bowl.  Add cans of soup, salt, pepper, and *sage.  Pour in a qt. of broth and stir to moisten ingredients. ( I use my hand to mix it so I can squeeze the bread into smaller pieces.)  Continue adding broth until mixture is very moist –  about the consistency of unbaked cornbread.  Pour into a large greased pan or Pyrex dish.  Bake at 400 until lightly brown and set in the middle.  Approximately 30 – 40 minutes.

** You may use bought broth or make your own by boiling a chicken and adding carrots, onions, celery and/or other root vegetables of your choice.  If you like, you can take the chicken off the bones and add it to the dressing.  Strain the broth to use for the dressing.

Buttermilk bisquits –

(this is a hard one because I never measure)

These quantities are estimates:
Preheat oven to 450. Put 3 C. of White Lily Self-Rising flour in a bowl that has high sides. Make a well in the center with your fist. Put in a handful ( about 1/2 C.) shortening. Then pour in 1 C. buttermilk. (helpful hint: If you have no buttermilk, use some sour cream with your sweet milk ) with a clean hand, star squeezing the shortening through your fingers, incorporating it some into the milk. Begin incorporating some of the flour from the sides of the well. Continue until you have a soft dough. (You’ve done this with me enough to know the consistency) Pour the dough onto either a floured large board or floured paper towels. Knead the dough about 3 or 4 times. Don’t overwork it or the bisquits will be tough. Then cut the bisquits with a bisquit cutter or an upside-down glass. Place on a light cookie sheet (dark ones make the bottoms burn). Brush tops with melted butter (or if you are cooking bacon, use some of the bacon grease. Bake until the tops are lightly browned or as dark as you like. I always butter some of them when I take them out. (Real butter tastes better.)
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Green Bean Casserole

Mix _
1 can (10 3/4 oz.) condensed cream of mushroom soup
1/2 C. milk
1 t. soy sauce, dash of pepper
1/2 can of french fried onions
4 Cups (approximately 3 cans drained) canned french style green beans
Pour into a oven-safe (Pyrex) dish. Spray it with Pam for faster clean-up. Bake at 350 for 25 min. Add 1/2 can of french fried onions and bake for 5 more min.
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Peanut Butter Pie (makes 2 pies)

2 reduced fat graham crust
1 8 oz. fat-free creamcheese
1 12 oz. free cool whip
2 heaping T. peanut butter
dash vanilla
2 envelops artificial sweetner
1 1/2 C. skimmed milk
1 pk, sugar-free instant chocolate pudding
Mix cream cheese, 2/3 of cool whip, van., and sweetner. Add peanut butter and stir until blendeda dn smooth. (I use mixer.)
Divide into the 2 crusts. mix pudding with milk. Pour over cream cheese mixture. Top with cool whip.
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Southern Pecan Pie

1/4 lb. butter
1 C. brown sugar
4 eggs
1 C. Golden Eagle syrup or Karo light or dark
1 tsp. vanilla Dash salt
1 C. pecan halves
1 unbaked pie crust

Preheat oven to 350. Melt and cool butter. Add brown sugar, beaten eggs,
syrup, vanilla and salt, stirring well after each ingredient. Mixture will be thin. Pour mixture in unbaked pie crust. Place halves on top of mixture. Bake for 45 to 50 minutes.

Creamed Corn

Clip the tops of the kernels of 8 ears of fresh corn ( Make sure it is very fresh.) Then scrap the creamy part into the same bowl. In a skillet ( I use my elec. one for this.) Melt ¾ stick butter. Then add the corn and stir to mix in the butter. Add about 1/3 C. water (this varies according to the starchiness of the corn.), salt and pepper to taste, and 2 T. sugar. Cook while stirring. As it thickens, add milk or cream until the consistency is what you want. (Maybe ¼ cup.) Simmer for a few min., being careful to stir it regularly. If you were to get the corn too thick, mix 1 T. cornstarch into ¼ c.

Barbara’s Broccoli Chowder

By Barbara Eubanks

4 C. chicken broth
2 boxes of frozen chopped broccoli or 1 large bag
2 large cans of evaporated milk or 2 pints Half and Half
2 C. milk
8 oz. (at least) of Swiss cheese cut into small pieces
2 or 3 C. cooked ham, chopped into bite size pieces (I like the salty country ham but any kind will do.)
salt and pepper to taste

Cook broccoli in chicken broth until almost tender.  Add cream, milk, cheese, and ham.  Cook on low until cheese is melted. Stir as it melts.  Do not allow soup to boil.  (It causes separation of milk curds.) Add salt and pepper to taste.

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Crock Pot Apple Butter

(J. Hendrix Recipe)

Cook apples in crock pot until they will mash.  To 1 qt. cooked, mashed apples add 1 pint sugar and 2 T. vinegar.  Add cloves and cinnamon to taste.  Continue cooking in crock pot until done.  Start off on high and when mixture is hot, turn to low until done.  Your apple butter should be dark brown when done.  You need not worry about scorching; just stir about once an hour.  (I have left mine cooking all day when I was teaching.  It’s fine that way.)
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Barbara’s Sensational Summer Sinless Punch

(non-alcoholic and no sugar added)

Mix equal parts diet Sprite (36 oz.) and a white or clear fruit juice (Today, I used Ocean Spray’s white cranberry/ peach and Welch’s sparkling white grape juice.  Add about a qt. of frozen fruit/melon.  Frozen peaches make it tasty also.
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Stuffed Pork Loin

By Barbara Eubanks

1 large boneless pork loin (butter flied)
1 bottle marinade (I used a Caribbean jerk marinade; honey mustard dressing would also work.)
½ cup dates (You can use whatever dried fruits you choose, even a dried fruit trail mix would work.)
½ cup raisins
½ cup dried apricots
½ cup dried cranberries
½ cup chopped pecans (optional)
¾ cup brown sugar
salt and pepper to taste

Marinade the loin in the sauce for about 2 hours.  Open up the butter flied loin and put the mixture of chopped fruits and nuts on it.  Sprinkle with brown sugar, salt, and pepper.  Roll the loin around the stuffing.  Use cord or yarn to tie the loin at intervals.  Wrap in heavy foil and bake in a 375 oven for about three hours. Open foil for the last 30 minutes.  Slice in 1 – 1 ½ inch slices to serve.

Creamy Chicken Enchiladas

From Southern Living
If you’re looking for an easy Mexican main dish recipe, try these eight-ingredient chicken enchiladas. For more south-of-the-border classics, see our complete Mexican recipe collection.

1 tablespoon butter or margarine
1 medium onion, chopped
1 (4.5-ounce) can chopped green chiles, drained
1 (8-ounce) package cream cheese, cut up and softened
3 1/2 cups chopped cooked chicken breast
8 (8-inch) flour tortillas
2 (8-ounce) packages Monterey Jack cheese, shredded
2 cups whipping cream( I use evaporated milk and it taste better.)
Melt butter in a large skillet over medium heat; add onion, and saute 5 minutes. Add green chiles; saute 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts.
Spoon 2 to 3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas, and place, seam side down, in a lightly greased 13- x 9-inch baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.

Bake at 350° for 45 minutes.

Yield:  Makes 4 to 5 servings

My Favorite Vacation Spots

• Gulf Shores, Alabama (actually, any white-sand beach)
• Gatlinburg, Tennessee
• Lake Louise, Alberta, Canada
• Cruises – anywhere

Hobbies and Entertainment

• Scrabble
• Canasta
• Movies
• Cooking
• Reading
• Writng