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    9 Recipes

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    1 Reviews |  By KyAmy

    This recipe comes from a very good friend of my aunt's in West Virginia. Her name was Mildred Reynolds and she was a phenomenal cook AND baker. I remember having these biscuits with some warmed canned peaches, which Mrs. Reynolds had also put up herself. I had made this recipe many years ago and the biscuits were so good my mother even noted (with a star) "delicious" next to the recipe. I'm glad to have found the recipe again and even made a batch to go with some fried chicken I made for dinner -- and they still are delicious!!! Unfortunately, Mrs. Reynolds has since passed away but I'm thankful to still have access to her best recipes. Hope you like these tasty biscuits just as much as we do.

    Recipe #298513

    1 Reviews |  By KyAmy

    This is a recipe I've worked on for quite some time. I believe I finally got the right combination of consistency, spices and tasty results some of you may have been looking for. My DH prefers chicken legs so that's what I've posted but I'm sure you can apply this to what you like. Also, I know there's already several fried chicken recipes on here .... so .... here's another one! :-)

    Recipe #298541

    1 Reviews |  By KyAmy

    I have fond memories of having this dish with my family when I was growing up. My mother had to think of ways to stretch a meal to feed a family of five as well as something her finicky kids would all enjoy ... and actually eat. This was one of her many recipes that was a hit with me and my brothers. It's was easy, quick, and goes a long way. There were never any leftovers. When I decide to make this meal and want to use fresh carrots I save some time by peeling and slicing the carrots up the day before, cook in melted salted butter until semi-soft, and store in an air-tight container in the refrigerator. Just dump 'em in along with the peas after the meat has been browned up. Have fun changing things up or tweeking it to suit your tastes. I make it this way because my husband is a meat and potatoes man -- nothing fancy. Just some good eatin'.

    Recipe #289633

    This is a very simple cornbread recipe from my dad's sister who lives in Danese, WV. I did discover, however, that "bread flour" is not the same as "self-rising flour" ... duh! As my aunt does, I use a cast-iron skillet and only use that for this specific baking need. Of course, if you do not have a cast-iron skillet then a 8x8 baking pan will do. The cornbread will rise about 1" but if you like a thicker cornbread then you'll want to add baking powder to get that additional rise. Also, while it's heating up, I'll put my skillet in the oven so the crust/bottom of the cornbread will have a nice (slight) crunch to it. If you prefer a softer cornbread just pour the mixture into the cold seasoned skillet or baking pan that has been coated in oil or baking spray. This recipe makes a great staple and easy meal with pinto beans, or crumbled up in a bowl with buttermilk poured over top of it -- that's how my dad likes it. ENJOY!!

    Recipe #474594

    This is a "make ahead" recipe and is quite easy on the budget. It can also be changed up for what you have on hand ... very user-friendly. My aunt in the mountains of West Virginia is a great cook and I adapted this to meet our tastes from her recipe. I've made this several times and always receive positive remarks, including one of my sisters-in-law who gave just one word ...."WOW!!".... which is one of the best compliments you can get from a family member! I normally make it with fresh/frozen vegetable ingredients, which is the recipe posted. My husband is a meat-eater so I'll make another smaller version with what he likes (I'll brown up or cook the selection of meat(s) and cut them up before adding to the first five ingredients.). This is quite a tasty, very filling and satisfying meal. Enjoy!

    Recipe #298504

    I make this recipe mostly in late Spring and especially during the Summer months using cucumbers and cherry tomatoes, fresh from my own garden. I usually make enough for at least two or three servings so I'll have something for a quick, easy brown-bag lunch or perhaps a light dinner. This recipe is easy on the budget, relatively healthy, and is a great side dish. I'll sometimes have a small bowl of this salad with a toasted slice of baguette bread, lightly brushed with extra virgin olive oil and rubbed with a fresh garlic clove and a sprinkling of oregano, and a glass of my favorite wine. Bon Appetit!!

    Recipe #298690

    This is a quick and easy recipe I've used before when I want to bring something to a cook-out with our family. This is a colorful, healthy meal that takes a limited amount of time to prepare -- can be done a day ahead of time which just makes everything taste that much better!! It's also something relatively inexpensive if you have a garden and need a way to use up some vegetables quickly. I put my vegetables in the pot to "steam" where they soften up a bit. This also doesn't have any mayonnaise so you don't need to worry about keeping it cold if you're going to be outside. If you prefer the "cool-down method" you can rinse pasta off in cold water, add all ingredients, mix in Italian dressing, transfer to storage bowl with lid and refrigerate immediately.

    Recipe #322810

    This recipe is one that my Grandma Lewis would make when she had the ingredients on hand -- because the family lived deep in the mountains of West Virginia a quick trip to the store was not feasible especially during the winters months. My grandma was a terrific cook and never measured ingredients (old school of little bit of this, little bit of that) but it didn't matter because whatever she cooked always tasted good and filled you up! This recipe is one of my dad's favorites and I hope you like it, too!

    Recipe #298374

    I came up with this recipe one day when I needed to use up the rest of a huge zucchini that my aunt from WV sent home with my dad during after his annual summer visit, as well as some recently pulled yellow squash and cherry tomatoes from my own vegetable garden. For the bbq seasoning I used Grill Mates but you can use whatever brand you prefer (or can find at your local market). My dad liked this dish so much he practically ate it all before I even finished my first serving ... I know something is REALLY GOOD when that happens! I like squash for its versatility as well as its healthy attributes: zucchini is 95% water, has more potassium than a banana, and 13 calories (uncooked) per half cup. Now that's some good, healthy eats! For me, the best part of this recipe is being able to use fresh vegetables from my own (or the family) garden and knowing we are eating something that will satisfy!

    Recipe #474595


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