Cast Iron Chatter

Ingredients:

3 tablespoons butter
3 medium tart apples, unpeeled, cored, quartered, and sliced
1/3 cup sugar
2 to 3 tablespoons sugar

Preparation:

Melt butter in a medium heavy skillet over medium heat. Add apples to a cast iron skillet; cover and cook for 5 minutes, or until apples are juicy. Turn and sprinkle with 1/3 cup sugar. Reduce heat to low. Cover and cook for about 5 minutes longer. Uncover and cook 2 to 3 minutes longer, or until sugar is absorbed and apples are lightly browned on bottom. Remove from heat and sprinkle with a few more tablespoons of sugar, depending on tartness of apples. Serve hot as a side dish to ham or pork meal, or with breakfast.

Serves 6.

Ingredients:
3 tablespoons butter
3 medium tart apples, unpeeled, cored, quartered, and sliced
1/3 cup sugar
2 to 3 tablespoons sugar

Preparation:
Melt butter in a medium heavy skillet over medium heat. Add apples to a cast iron skillet; cover and cook for 5 minutes, or until apples are juicy. Turn and sprinkle with 1/3 cup sugar. Reduce heat to low. Cover and cook for about 5 minutes longer. Uncover and cook 2 to 3 minutes longer, or until sugar is absorbed and apples are lightly browned on bottom. Remove from heat and sprinkle with a few more tablespoons of sugar, depending on tartness of apples. Serve hot as a side dish to ham or pork meal, or with breakfast.

Serves 6.

This is the best fried chicken recipe I have ever tried!

The real secret to great fried chicken isn’t just the herbs and spices.  The covered cast iron skillet is just as necessary as the chicken and the flour.  (I found some very reasonably priced deep cast iron skillets at www.CastIronDepot.com)

Please note: All measurements are approximate.  Miss Vivian seasons her flour according to smell.

3 cups flour

2 Tblsp. Lawry’s seasoned salt

1 Tbslp. black pepper

2 tsp. poultry seasoning

1/2 tsp garlic powder

1 tsp paprika

1 tsp sage

1/2 tsp. dry mustard

Mix all ingredients in an extra large bowl.  Start with the largest pieces of chicken first.  Bury cut up chicken pieces in the seasoned flour for about 10 minutes.  Then set the pieces aside on a rack.  Add more chicken pieces and proceed as above. 

Heat 1″ to 11/2″ of cooking oil until 1 drop of water dances.

Remove 2nd batch of chicken pieces from flour to a rack and return the first pieces of chicken to the flour.  Dust chicken gently before placing them in hot oil.  Turn heat to medium and cover.  Brown on first side and turn pieces over.  Leave lid off to finish browning.  Remove chicken to a baking pan and place in a warm oven.

Add chicken pieces from second flouring to skillet and continue as above until out of chicken.

* 2 tablespoons cornstarch
* 1/4 cup cold water
* 1 1/2 cups sugar
* 1 tablespoon lemon juice
* 4 cups blackberries, picked over, rinsed & drained
* 1 cup flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 6 tablespoons butter, cold, cut in small pieces
* 1/4 cup boiling water

PREPARATION:
In a large bowl, stir together the cornstarch and 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries; combine gently. Transfer to a cast iron skillet, about 8-inch.

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1/2 pound bacon, sliced in small pieces
1/2 pound ground beef
1/2 diced onion1 diced red bell pepper
1 diced green bell pepper
Two 33-oz. cans of pork and beans
1/2 cup brown sugar
1/4 cup of Worcestershire sauce
2 Tablespoons of white vinegar

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Want to know how to make your basic Southern Cornbread in your Cast Iron Skillet? It isn’t that hard all you need is your skillet, 6 Tablespoons of shortening, an egg, 2 cups of self-rising cornmeal mix, 1/2 tsp baking soda, and 1 3/4 cup of buttermilk.

Heat your oven to 450 degrees and follow this simple recipe:

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