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Turkey Necks

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My sister shared the benefits of using turkey necks in cooking. Last week, when I went to the grocery store, I decided to buy a few to try them out. I bought two packages, with four each.  Later I realized that I had made a mistake. The ideal cut length is about two inches or so.  I was looking for something about the size of an oxtail, however, I settled for the first package that I saw at the grocery store where I was shopping.  The picture below is my first try, with the turkey necks being too long and stringy, however, they were still good.  For great results, get the right cut!  Believe it or not, they remind me of oxtails. The good news is they don’t have the fat that you get with oxtails.  I know there are some dire heart oxtail fans out there, and may find it hard to believe that the taste and flavor are similar. They are flavorful and affordable.  I made the choice to prepare them in my clay pot. You've probably heard me mention how much I enjoy how moist and tender my foo
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Basic Preparations - Dry Ingredients

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 To Measure Dry Ingredients  While I was relaxing by reading through a couple of my cookbooks, I decided to share some of the cooking basics skills that I've learnt and utilized over the years.   Basically, "to accurately measure dry ingredients, use the cup that holds the exact amount called for in the recipe."  "Lightly spoon the dryer ingredients into the cup, then level the top with a flat edge or knife." Susan Carlisle Payne compiled and edited The Southern Living Cookbook. This particular cookbook includes a substantial number of recipes and techniques. This wonderful cookbook may be purchased from the link below:
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Have a Safe and Happy New Year In 2024!
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HOUSTON CLUB BISCUITS

These old-fashioned biscuits are a very popular item on the menu of Houston's members-only club, the HOUSTON CLUB.  Ingredients: 1 c. cake flour  3 tsp. baking powder  2 tbsp. sugar  1 tsp. salt  1/4 c. solid all vegetable shortening  3/4 c. cold milk Directions: Preheat oven to 450 degrees.  Mix all-purpose and cake flour, baking powder, sugar, and salt; you don't have to sift.  Cut in shortening until the size of peas, add milk, and mix well; the dough will be soft.  Flour a board lightly and roll out the biscuits 1/2 inch thick.  Cut into biscuits and place on greased cookie sheet barely touching.  Bake at 450 degrees for about 10 minutes or until risen and golden brown.  Makes 12 to 16 large biscuits.
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Sweet Potato Pie

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 The Best Sweet Potato Pie During the holidays, many of us enjoy traditional desserts. One of my family's favorite desserts is sweet potato pie. For over ten years, I've been making the same recipe. It's delicious and incredibly easy to make. Because I am a traditional cook, I prefer to make pie crust. Store-bought pie crusts, on the other hand, have come a long way, according to various sources. One of the reasons I think my sweet potato pie is so delicious is that I bake the potatoes as opposed to using boiled or canned sweet potatoes.  Whatever crust you use, this recipe will not disappoint. It could end up in one of your favorite recipe collection. Ingredients: 4 cups baked sweet potatoes  1 1/2 cups sugar 1 teaspoon vanilla extra 1/2 teaspoon salt 1 cup evaporated milk 1 stick of unsalted butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 3 eggs Directions: Preheat oven to 450 degrees F. Mix all ingredients in a bowl with an electric mixer until well blended. Pour the mixt
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