[monkeymoon]

Well, I'm not exactly sure what's in it. I just know it's the Southern kind of chow chow...you know, small pieces, not chunks, and has cabbage and peppers in it. The kind that I buy in the store here is delicious, (the brand name is Braswell's) and just the right taste, however it's a little soggy, probably from just sitting on the shelf too long. Just wish it was a little crispier.

So, I went and looked for Braswell's on the net hoping the ingredients might be listed. I found it and lots of other southern products on the site listed below, however doesn't really say what's in it. I just know the kind I mean to go with pinto beans is not the big chunks of lots of different vegetables as that's not our ( Southern) chow chow.

Anyway, this site has it, however, they also have a Southern Zodiac which is cute and you might want to see what you are down south. I'm a Cancer which is COLLARDS.

http://www.southernconnoisseur.com/soutzodsigwh.html

I hate collards and any type of 'greens' , but the zodiac sign thing is still funny.

[burf]

This gave me an idea for a Fourth of July dessert! Thanks, Poochee. I used fruit jello and canned raspberries, fresh blueberries, and whipped cream. The kids absolutely loved it! So easy!

Originally Posted by poochee

Independence Day Parfait

Looking for a dessert that will expand your patriotic spirit without expanding your waistline? Whip up a red, white, and blue parfait for your July Fourth celebration. This Phase 2 sweet and healthy summer treat is sure to be a crowd pleaser.

Red, White, and Blue Parfait
Serves 2

Ingredients
2 cups nonfat plain yogurt
4 packages of sugar-free, red-colored gelatin (each box should serve 4)
Sugar-free chocolate syrup
8 teaspoons sugar substitute
1 teaspoon vanilla extract
1 pint of blueberries

Instructions
Mix 2 1/2 cups of boiling water with the 4 packages of gelatin. Pour the mixture into a 13x9-inch pan and chill for 3 hours.

Select the type of dish you'd like to use for the parfait. In a bowl, stir together 2 teaspoons of sugar substitute and 1/4 teaspoon of vanilla extract for every 1/2 cup of plain yogurt.

Using cookie cutters that are roughly the same diameter but smaller than the parfait glass, cut out rounds of gelatin. Feel free to experiment with different cookie cutter shapes, like hearts. Alternately layer the gelatin rounds, yogurt, and blueberries in the parfait glass. Finish with a dollop of the yogurt, and top with a drizzle of sugar-free chocolate syrup. Enjoy

[poochee]

Glad you and family enjoyed it!

[A_erised]

Originally Posted by monkeymoon

........

Anyway, this site has it, however, they also have a Southern Zodiac which is cute and you might want to see what you are down south. I'm a Cancer which is COLLARDS.

http://www.southernconnoisseur.com/soutzodsigwh.html

I hate collards and any type of 'greens' , but the zodiac sign thing is still funny.

I am a boll weevil, as are both my daughters. Our b'days are 2/25. 3/9, and 3/19. LOL, I called my 21 yo old daughter to read it to her, she laughed as hard as I did.

Ok will look for a chow chow similar to what you describe. Maybe in recipes of my Gram's from her daughter in law who lived in Arkansas.

Thanks for sharing southern zodiac. LOL Cute

[Gibble]

I'm an armadillo...sounds pretty accurate...

You have a tendency to develop a tough exterior, but you are actually quite gentle. A good evening for you? Old friends, a fire, some roots, fruit, worms and insects. You are a throwback. You're not concerned with today's fashions and trends. You're not concerned with anything about today. You're really almost prehistoric in your interests and behavior patterns. You probably want to marry another Armadillo, but Possum is another somewhat kinky, mating possibility.

[poochee]

Butter Bean for me....

BUTTER BEAN (October 22 - Nov 21) Always invite a Butter Bean because Butter Beans get along well with everybody. You, as a Butter Bean, should be proud. You've grown on the vine of life and you feel at home no matter what the setting. You can sit next to anybody. However, you, too, shouldn't have anything to do with Moon Pies.

I am a social person and feel comfortable regardless of the setting.

Interesting site.

[poochee]

Originally Posted by Gibble

I'm an armadillo...sounds pretty accurate...

You have a tendency to develop a tough exterior, but you are actually quite gentle. A good evening for you? Old friends, a fire, some roots, fruit, worms and insects. You are a throwback. You're not concerned with today's fashions and trends. You're not concerned with anything about today. You're really almost prehistoric in your interests and behavior patterns. You probably want to marry another Armadillo, but Possum is another somewhat kinky, mating possibility.

[A_erised]

2 large green bell peppers, diced to suit you.
2 large red bell peppers, diced
1 large green tomatoes, diced
1 large sweet onion, diced. (Vidalia the best)
1/4 small cabbage, diced or shredded as desired
1/2 cup pickling salt
1 1/2 cups sugar
1 cups white vinegar (5% acidity)
1/2 cup water
2 teaspoon mustard seeds
3/4 teaspoons celery seeds
1/2 teaspoon turmeric

Put all the diced vegies in a large kettle, add salt. Cover, and chill overnight.

Rinse well to remove all salt. Drain and put it all back into the kettle. Add remaining ingredients. Bring it all to a boil. Reduce heat, and simmer 3 minutes.

Yields between 2 - 3 pints.

If you want crisper, do not cook as long.

My Gram always just put them into the canning jars with metal covers while hot and inverted. THe heat usually saeled them quickly. Auntie's notes to Gram are your dutch oven would be a good kettle. LOL

To make it 'hotter' add cayene pepper to taste. Auntie recommened less than a 1/2 tsp. for us northerners.

If this doesn't come close to sounding right let me know, I still have more. LOL

[Bush Lady]

Speaking of beans, I like garden fresh beans cooked with a little water. Just enough water to cover the beans. When they are done, you have a little bacon with the fat that you fryed crispy. You put that into the beans. Then you take a little flour water mixture (what you would us for making gravy) and put that in the bean water. I just love that. Can't wait till my bean are ready to pick.

[monkeymoon]

THANKS A_erised! This sounds wonderful. I wonder if I could avoid the "sealing" thing and just put it in clean ( sterile ) jars and refrigerate. I haven't "canned" anything in 20 years and don't think I want to have to go out and buy canning jars and seals. I bet with all that vinegar, it would keep pretty well, especially since it's a fairy small batch.

It sounds delicious!!!!

Bushy, your bean recipe sounds weird but I bet it's good!

[Bush Lady]

I like to leave the water that the vegetables cooked in, so I add some kind of fat. You can even use a little butter, instead of crispy fryed bacon. If you throw out the water that the vegetables are cooked in you are throwing out the vitamins. That is why I thicken up the water like you would when you are making gravy. I expecially like to do this with fresh beans because they taste so good.

[A_erised]

Originally Posted by monkeymoon

THANKS A_erised! This sounds wonderful. I wonder if I could avoid the "sealing" thing and just put it in clean ( sterile ) jars and refrigerate. I haven't "canned" anything in 20 years and don't think I want to have to go out and buy canning jars and seals. I bet with all that vinegar, it would keep pretty well, especially since it's a fairy small batch.

It sounds delicious!!!!

Bushy, your bean recipe sounds weird but I bet it's good!

My call would be as it is a small amount and in the fridge it should work fine.

I've eaten beans Bushy style, but have to say I am not one for sauced vegies. I don't like even milk and butter in my beans or peas. Unless fresh peas, then they must have real dairy butter from the farm. Served with piping hot spider biscuits, with of course that dairy butter. Only time I ever eat that lard, er I mean butter. The rest of the year it just feels too darn greasy.

[monkeymoon]

Thanks!

What are 'Spider Biscuits'??

As for creamed style ( with sauce ) peas, etc. I haven't tried any. I'm southern. I put Dukes mayonnaise in everything. ( warm vegetables, cold mayo). Green peas, ( I love the little tiny baby peas ), pintos, giant limas. My blood is probably 75% Duke's mayonnaise.



Like my cardiologist said when I had an MI..."Honey, you have the cholesterol level of a can of Crisco and the heart of a cadaver."

[A_erised]

LOL, sorry grew up with them. Did not even think, it was perhaps a very area specific term.

It is in reality your favorite biscuit recipe.
My two favorites are the bakewell cream one..... extremely light and flaky, and one for angel biscuits which are a cross between a yeast and baking powder recipe. The angel ones can be refrigerated and done up as desired over a week.

What makes them spider biscuits is the way you cook them. So as to not have to run the oven on already hot days, just plop them into a greased hot fry-pan. I use either a cast iron one (mine has legs - it was Gram's and called a spider) or plop them into my big electric fry pan if there is a need for more than fit in the fry pan. Now for best taste, the 'grease' should be a bit of butter. Cook uncovered about ten minutes per side or until golden brown. If you like really really thick biscuits you may need to cover it on the second side to allow it to cook thoroughly in the middle. (I re grease the pan as I am flipping so the second side also gets some of that buttery flavor on the outside.

Bushy, I too use the vegie juice. I sneak it into the whipped potatoes in place of milk, and in any rice dish as all or part of the water. If I don't use it at that meal I merely pop it into a container and use it next time I cook rice, or whip potatoes.

[Bush Lady]

Originally Posted by A_erised

it just feels too darn greasy.

I don't put an afull lot of butter in the beans, just enough for taste. It makes a big difference in the flavor. The beans when I finished cooking them are not that soupy because there is not that much water left in. I am just thickening things up a bit. And with the butter in it, it tastes great.

And since we are on the subject of veggies. I sure hope that I will get a few peas this year. I really love those fresh peas. It just isn't raining up here. Dennis just isn't going to make it up here.