Spicy Seared Scallops

By Diana Rattray

Serve these flavorful scallops as a main dish or make them an appetizer with a tasty sauce or dressing.

Ingredients:

• 2 pounds large sea scallops, about 18 to 20
• 2 teaspoons Cajun seasoning
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• Dash freshly ground pepper
• .
• 1 tablespoon olive oil
• 2 teaspoons unsalted butter

Preparation:

In a food storage bag, toss scallops gently with the Cajun seasoning, 2 teaspoons olive oil, salt, and pepper. Refrigerate for about 1 hour.

Heat the 1 tablespoon olive oil and 2 teaspoons of butter in a large skillet over high heat. With tongs, arrange the scallops in the hot fat and cook for about 2 to 3 minutes on each side, or until nicely browned.

Serve as a first course salad with Mimosa Dressing or serve with rice and steamed veggies for a delicious meal.
Serves 4 as a main dish or about 6 as a first course.

Source

http://southernfood.about.com/od/scallops/r/r70408a.htm

Southern Corn Sticks

By Diana Rattray

Corn sticks are a tasty and fun alternative to muffins or cornbread.

INGREDIENTS:

• 1 1/2 cups yellow cornmeal
• 1/2 cup flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon sugar, if desired
• 1 egg, slightly beaten
• 1 1/4 cups milk
• 1/4 cup melted butter or vegetable oil
• melted butter for brushing

PREPARATION:

Preheat oven to 425°. Grease corn stick pan with oil; place in the oven while making batter. In mixing bowl, combine cornmeal, flour, salt, baking powder, and soda; stir to blend. If you like your cornbread a little sweeter, add the 1 tablespoon of sugar. In another bowl whisk together the egg, milk, and melted butter or oil; add to dry ingredients, stirring just until moistened. Spoon batter into the preheated corn stick pan, filling each mold about 3/4 full. Bake for 12 to 15 minutes, or until golden brown. Let cool 5 minutes then carefully remove from pan. Brush with melted butter, if desired. Makes about 18 corn sticks, or more if using a mini corn stick pan.

This recipe should make about 12 muffins, baked in greased or sprayed (cooking oil spray) muffin cups at the same temperature for about 20 to 25 minutes.

Source

http://southernfood.about.com/od/cornbread/r/50926a.htm

Chicken And Dumplings

By Diana Rattray

This recipe for chicken and dumplings was shared by Liz.

Ingredients:

• 1 chicken, about 3 pounds
• 2 Quarts water
• 1 Teaspoon Salt
• 1/2 Teaspoon Pepper
• 2 Cup All-purpose flour
• 1/2 Teaspoon Baking soda
• 1/2 Teaspoon Salt
• 3 Tablespoon Shortening
• 3/4 Cup Buttermilk

Preparation:

Place chicken in a Dutch oven; add water and 1 teaspoon salt. Bring to a boil; cover, reduce heat, and simmer for 1 hour or until tender. Remove chicken and let cool slightly. Bone chicken and cut chicken into bite-size pieces; set aside. Bring broth to a boil; add pepper. Combine flour, soda, and 1/2 teaspoon salt; cut in shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times.
For drop dumplings, pat dough to 1/4" thickness. Pinch off dough in 1 to 2-inch pieces; drop into boiling broth. Reduce heat to medium-low, and cook 8 to 10 minutes or to desired consistency, stirring occasionally. Stir in chicken. To make rolled dumplings: Roll dough about 1/4-inch thick. Cut dough into 4- x 1/2-inch dumplings. Drop dumplings, one piece at a time, into boiling broth, carefully stirring after each addition.
Serves 4 to 6.

Source
http://southernfood.about.com/od/chickendumpling/r/blbb318.htm