Search Amazon Here

News Links




Ring in the New Year with Ham

Looking for the perfect dish to see in the new year? How about a glazed ginger-ale ham? It is perfect for a big meal and great for ham biscuits and sandwiches to snack on during games. And it is so easy to prepare.


  • 1 (10-12-pound) ham
  • 4 liters ginger ale
  • 1 jar of Boar's Head Ham Glaze (available in grocer deli)


Place the ham in a large pan over the burner, or a crock pot, and add 2 liters of ginger ale. Bring the pan to the boil then lower the heat slightly so that it keeps bubbling steadily for 4 1/2 hours.

Towards the end of the 4 1/2 hours, preheat the oven to 425 degrees and open the Boar's Head Ham Glaze.


After 4 1/2 hours, gently lift the ham out of the pan and place on a foil-lined baking tray or a disposable baking tin. Carefully cut away the skin, leaving a thin layer of fat. There is no need to score the surface, simply slap on the glaze and place the tray with the ham into the oven for 20 minutes.

Serve hot or cold.



The Best Southern Buttermilk Biscuit

This biscuit recipe is from Sandy Woodward, one of the best cooks I know, and I am proud to have known her more than half a century, who is also the author of at least one cookbook. She is also the co-host of Your Day, a radio program which can be heard weekly on the etv network or by visiting 

Sandy credits the core of the recipe to be back of the White Lily self-rising flour bag, although for this recipe we won’t use self-rising flour.

  • 2 cups White Lily All-Purpose flour
  • 4 teaspoons Rumford baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons Crisco
  • 1 cup buttermilk, chilled


Preheat oven to 500 degrees.

Mix the ingredients making sure the Crisco is cut into the flour well, and then just barely toss the dough with barely enough flour to keep it from being sticky. Pat the dough with the palm of your hand to about 3/4 inch thick (don't use a rolling pin) and use a sharp biscuit cutter, not a glass, to cut. Make sure the oven is 500 degrees HOT HOT HOT. 

Bake 8-12 minutes, depending on your oven.

Makes about a dozen biscuits.


Real Southern Fried Chicken  

Nothing says Southern comfort food like fried chicken.


  • 2 chicken drumsticks, skin on
  • 2 chicken thighs, skin on, bone in
  • 3 to 4 cups whole milk
  • 2 1/4 cups solid vegetable shortening, for frying
  • 1 tablespoon plus 1 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1 teaspoon cayenne pepper
  • 1 egg, beaten


In a medium pan, place chicken and cover with milk. Cover with plastic wrap and refrigerate for 2 hours to overnight. This helps tenderize the meat, but is optional

In a large saucepan over a medium-high heat, using tongs, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low allowing to simmer until the chicken is cooked through entirely, about 20 minutes. Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry using a kitchen towel.

Heat vegetable shortening in a Dutch oven over high heat just until it's nearly at the smoking point around 325 degrees F.

In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.

In a medium bowl, beat 1 egg.

Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken.

Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel lined plate. Serve immediately.


Can-Do Food Tradition Gaining Steam

     A new study verifies what Anderson County residents have known all along: we are a nation of canners.

     Canning is not just for rural grandparents anymore. Americans of all ages and areas are returning to our roots and canning to capture fresher, more affordable flavors. Fifty-five percent of American home cooks plan to can this year, and of those, nearly 97 percent will be canning more than previous years, according to a recent survey of its community, the world's #1 food site. With nearly half of canners aged 40 or younger, the demographic of canners is shifting from Baby Boomers to Generations X and Y. Moreover, almost half of canners live in suburban areas, signaling that canning is no longer reserved to rural communities. As the recession progresses and food prices continue to rise, 61 percent of canners' greatest motivation is saving money.

     While canning may seem like a family tradition passed down from generation to generation, younger people joining the canning craze are looking first to the Internet as a resource. Fifty-two percent of survey respondents said they are using the Internet to find information on canning and there has been a 109 percent increase over last year in page views for canning and preserving articles on Allrecipes alone. Specific searches such as "blanching and shocking vegetables," "jam," and "dill pickles" have risen dramatically.

     In response to the growing demand, Allrecipes created a dedicated canning collection featuring "how-to" articles, recipes, safety tips, blogs, and more. Allrecipes is also highlighting "Cooks of the Week" who are canners. Rachael Schindeldecker from Rhinelander, Wis., who has an Allrecipes blog called "Can It Rachael" and has been selected as the "Cook of the Week" for the week of August 10, says, "I have been canning for about 25 years. My best advice for a new canner is to RELAX and enjoy! Start with ingredients you are familiar with and are grown locally if possible so you can get the freshest fruits and veggies. Make room on your counters because once you start canning, you may find you have a new hobby!"

      Allrecipes is also supporting the national "Canvolution" by partnering with Canning Across America (CAA), a grassroots canning movement started by food writers, bloggers, cooks, gardeners and food lovers to revitalize the popularity of canning. Committed to bringing the lost art of "putting up" food to a new generation, CAA and Allrecipes are encouraging communities across the country to take part in "Can-A-Rama" events on August 29 and 30.



Football Popcorn with Flavor

This is a very speedy, almost too easy, football party-eat that is also, obligingly, rather cheap to make. It's really quite tangy and packed with flavor and might alarm any passing child expecting more regular popcorn. Make a big batch.

Servings: 4 bowls


2 tablespoons wok oil
1 cup (un-popped) popcorn
1/2 stick butter
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons ground paprika
4 teaspoons table salt
4 teaspoons sugar


Put the wok oil into the biggest pan you have with a lid over high heat, add the popcorn and quickly put on the lid. Let the popcorn pop, shaking the pan every now and then to keep the kernels moving. You will hear it but don't be tempted to look, unless you want to get shot at, and once it has stopped popping - a couple of minutes or so - take it off the heat.

Melt the butter with the spices in another pan and then pour it over the popcorn and put everything into a large paper bag. Shake, shake and shake the bag again to mix the popcorn and get it thoroughly coated in the spicy butter.

Arrange in several party bowls.