In this video, Betty demonstrates how to cook Pork Tenderloin with Kentucky Bourbon Barbecue Sauce. This recipe is adapted from a recipe in Albert WA Schmid’s new cookbook, “The Kentucky Bourbon Cookbook.” It uses a sweet style barbecue sauce, and it is the tastiest barbecue sauce that I have ever tried. It will be great for saucing up your Fourth of July! Ingredients: (Note: These amounts are exa…
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In this video, Betty demonstrates how to make a gorgeous and healthy Black Eyed Pea Salad. It is a great, light summertime delight that you will enjoy whether you are watching your calories or not! Ingredients: (2) 15-oz. cans black eyed peas, drained and rinsed (You may cook an equivalent amount of dry black eyed peas, according to package instructions, if you prefer.) 2 cups chopped Roma tomatoe…
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Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and GrillR. W. Apple, Jr., of The New York Times credits third-generation Alabamian Frank Stitt with turning Birmingham into a "sophisticated, easygoing showpl... Read More >
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In this video, Betty makes another patriotic dessert for Independence Day–a Blackberry/Raspberry Fruit Pizza! It’s red, white, blue, and yummy–perfect for a 4th of July celebration with family and friends! Ingredients: 16.5 oz. roll of refrigerated sugar cookie dough 15 oz. can ready-to-serve vanilla frosting 1 pint fresh blackberries, washed and dried with paper towel 2 pints fresh raspberries,…
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Magnolias: Authentic Southern CuisineDonald Barickman brings his contemporary take on Southern flavors to the table at Magnolia's Restaurant in Charleston, South Carolina. Following up hi... Read More >
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In this video, Betty demonstrates how to make a fresh strawberry/blueberry trifle–complete with pound cake, white chocolate pudding, and whipped topping for the top! Since it is red, white, and blue, it will be great for your 4th of July celebration! Ingredients: 1 quart fresh strawberries, washed and cut into quarters 1 quart fresh blueberries 4 tablespoons Splenda (or other artificial sweetener…
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Marion Brown's Southern Cook BookWith sales of more than one-half million copies since its original publication in 1951, Marion Brown's Southern Cook Book is one of the most popular r... Read More >
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In this video, Betty responds to a viewer request and demonstrates a recipe she created that uses fresh peaches. It is peachy, creamy, and crunchy! You’ll love it!!! Ingredients: 5 fresh peaches, peeled, cut into slices, with the slices halved splash of lemon juice 1 tablespoon butter or margarine 1/2 tablespoon cornstarch 1/2 cup water 1/2 cup sugar 1/2 teaspoon cinnamon, optional (The cinnamon w…
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Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and GrillR. W. Apple, Jr., of The New York Times credits third-generation Alabamian Frank Stitt with turning Birmingham into a "sophisticated, easygoing showpl... Read More >
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In this video, Betty demonstrates how to assemble a large, gorgeous relish tray for your 4th of July party! Also, don’t forget that it will go great with Betty’s “The Real Deal” Dill Weed Dip! Ingredients: grape or cherry tomatoes broccoli florets radish roses celery fans red bell pepper rings green bell pepper rings cucumber flowers cauliflower florets carrot curls Wash all vegetables and dry the…
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Classical Southern Cooking: A Celebration of the Cuisine of the Old SouthDamon Lee Fowler valiantly preserves an endangered cuisine--Classical Southern--in this winning and evocative compendium of the food of the Old South.... Read More >
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